KR100828589B1 - Method of manufacturing granular tea containing agaricus brazei and the granular tea manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing granule tea containing a Shin-myung mushroom as a main ingredient and a granule tea produced by the same, and more particularly, to drink using a concentrate concentrated by hydrothermal extraction and concentrating the Shin-i mushroom, and for long-term storage The present invention relates to a method for producing granule tea containing a mushroom fungus, which is convenient for distribution, and a granule tea produced thereby.

In other words, the present invention is a hot water extract by condensing the mushrooms, concentrated and removed the precipitate after filtration process, and the granules after drying the granules by adding sugars such as anhydrous crystal glucose to homogeneous mushroom concentrates after the homogeneous process, it is based on the sugar New mushroom extract concentrate of 20-40 ° Brix concentration is added to 15-25% by weight, mixed, molded into granules with a granulator, and then hot-air dried at 40-60 ° C. for 4-10 hours.

Spirit Mushroom, Spirit Mushroom Extract, Granulated Tea, Crystalline Glucose, Agaricus Mushroom

Description

METHOD OF MANUFACTURING GRANULAR TEA CONTAINING AGARICUS BRAZEI AND THE GRANULAR TEA MANUFACTURED THEREBY}

The present invention relates to a method for producing granule tea containing granule mushroom and granule tea produced by the same, and more particularly, to a method for preparing granule tea containing granule mushroom comprising homogenizing under a pressure of 40 to 100 MPa and a granule tea produced thereby. will be.

The increase of people's income and the pollution of the environment caused by the development of society have led to the increase of various adult diseases. As income increased, the interest in health increased, and the desire for health food as an alternative medicine also increased.

On the other hand, the mushroom is also called Agaricus or white mushroom, scientific name is Agaricus blazei Murill, classification is creased fungi, the origin is Americana, the distribution region of the United States Florida and the northern highlands of Latin America Its native area is in the mountains of Florida and Brazil in the United States, and the size is 5-10cm in size and 6-12cm in the shade. It looks similar to the mushroom, but the bag is thicker and longer than the mushroom.

The outer part of the lampshade is white, brown or light brown depending on the development condition, but the sack is white and belongs to the heaviest of the wild mushrooms, and the browning of spores is late, and the smell of dry squid or anchovy It has the same sweet smell and chews sweet.

First discovered in Florida in the United States in 1944, it became widely known as the indigenous people of Piadade, Brazil's mountainous region, in the mid-1960s and became known for its indigenousity in North America and parts of Latin America. It has not been reported elsewhere.

Research into artificial cultivation began around the 1990s when it became known that it is rich in various nutrients such as protein, fat, fiber, vitamins, inorganic salts, amino acids, essential fatty acids, and nucleic acids, and is good for various diseases such as cancer.

As a result, it was succeeded in artificial cultivation for the first time in Japan in 1992, and is now artificially cultivated in Korea and China, and it is difficult to store raw materials because it starts to rot immediately after being taken in its natural state. do.

Dry mushrooms are chewed as they are, and they can be drunk as tea or put together in other foods and eat with other foods.

In addition, the mushroom is a rare mushroom native to the Piadate region of the Brazilian capital, Sao Paulo, and is effective in preventing and treating cancer and adult diseases. It was first published, and numerous studies have been conducted since the results of the anticancer effects of mushrooms were released at the 39th Japan Cancer Society in November 1980. Betaglucan, alphaglucan, and galactoglucan exhibit antitumor activity. , Polysaccharides such as xyloglucan and protein glucan have been identified, steroids, nucleic acids, lipids, lectins, etc., which have anti-cancer effects, have been studied. In 1992, after being cultivated and artificially distributed, it was used to treat Reagan's rectal cancer. Become mushrooms.

It is also attracting attention as a preventive and adjuvant treatment for adult diseases such as cancer.

However, although many studies have been conducted to investigate various physiological activities such as anti-cancer activity, tumor suppression, high blood sugar and blood pressure prevention effect, and increase the immune system of human body, these mushrooms are actually used for food intake. Practical processing studies are poor.

Since it is generally recognized as a patient type, it is only consumed by some specific consumers, and because of the monotonous sales form, there is a limit to increase in consumption, and therefore, it is urgent to develop various products.

      Most of the processed mushrooms are powder-packed and pouch-type teas, which are inconvenient to eat due to their unique taste and aroma.

Therefore, the development of health foods that increase the palatability and increase the physiological function by using additives such as fruits and vegetables to the spiritual mushroom is urgently required.

Accordingly, the present invention has been made to solve the above problems, an object of the present invention is to provide a method for preparing a granule tea containing a new mushroom mushroom made to be easy to carry and drink easily and the granulated tea produced thereby have.

In addition, another object of the present invention is to provide a method for preparing granule tea containing granule mushrooms, and granule teas produced by the same so that consumers can easily drink the mushrooms by adding a juice component to the mushrooms to improve palatability have.

In order to solve the above technical problem, the present invention, after extracting the dried spiritual mushrooms by pressure cooker for 10 to 15 hours at a temperature of 80 ~ 100 ℃, filtered with a cartridge or filter cloth of 1 ~ 10㎛ Then concentrating under reduced pressure at 40 to 70 cmHg at 70 to 90 ° C. to obtain a first concentrate having a concentration of 20 to 40 ° Brix; Obtaining a second concentrate comprising the step of filtering the obtained first concentrate to 100-200 mesh and homogenizing under a pressure of 40-100 MPa; The juice obtained by crushing the apple is concentrated to 40-70 ° Brix, and then filtered through a 300-600 mesh filter or a filter cloth, or filtered through a 100-200 mesh filter cloth, and then homogenized under a pressure of 40-100 MPa. Obtaining a juice concentrate comprising; 10 to 20% by weight of the second mushroom concentration of 20 to 40 ° Brix concentration, 1 to 10% by weight of the fruit juice concentration of 40 to 70 ° Brix concentration, and the second concentration of juice and juice concentrate prepared by adding the remaining anhydrous glucose Mixing with sugar; Molding into granules using a granulator and then drying; Characterized by a method for producing a granule tea containing a mushroom containing the spirit.

In addition, the step of obtaining the juice concentrate, characterized in that the method for producing granule tea containing a new mushroom, characterized in that the juice concentrate is obtained using any one of the fruits of apples, grapes, pears, peaches, pineapples do.

In addition, the step of obtaining the juice concentrate, characterized in that the manufacturing method of granule tea containing a new mushroom, characterized in that to obtain a juice concentrate by mixing two or more of the fruits of apples, grapes, pears, peaches, pineapples.

In addition, in the step of obtaining the juice concentrate, when the fruit is broken by adding 0.01 to 0.1% by weight of vitamin C to the juice to prevent the browning of the juice solution, the preparation of granule tea containing granule mushroom, characterized in that the reinforcement of vitamin C Method.

In addition, in the step of mixing the second mushroom concentrate and the juice concentrate with the sugar, the sugar glucose, lactose, dextrin selected from any one of the selected by adding to the anhydrous crystalline glucose within 10% by weight compared to anhydrous glucose Next is characterized in that the method for producing granule tea containing the mushroom, characterized in that it is mixed with the second mushroom concentrate and juice concentrate.

In addition, in the step of mixing the second mushroom and the fruit juice concentrate of the spirits of the mushroom, the sugars are prepared by adding at least 10% by weight or less of anhydrous glucose, lactose and dextrin to the anhydrous crystalline glucose than anhydrous glucose. Characterized in that the method of producing granule tea containing the mushrooms, characterized in that the mixture with the second concentrate and juice concentrate.

In addition, it is characterized by a grain-bearing granules tea prepared by the manufacturing method of claim 1.

1) Processing of raw mushrooms

The raw material of the new mushrooms in the production of new mushrooms granule tea is low commercial merchandise to produce the new mushrooms granule tea using the dried fruit of the new mushroom mushroom body, including the intermediate and yawning mushrooms.

The harvested mushrooms are washed and dried, or hot-air-dried at a temperature of 40-70 ℃ to be stored in a cool dark place.

2) Extraction of Spirit Mushrooms and Preparation of the First Concentrate

Put the mushrooms in a pressure cooker and add 1,000 to 2,000% by weight of water based on the total weight of the mushrooms (based on 100% by weight) (in other words, 10 to 20 times the total weight of the mushrooms). Extract pressure for 10-15 hours and pick out mushrooms.

The hot mushroom hot water extract is filtered with a cartridge filter or filter cloth of 1 to 10 µm and concentrated under reduced pressure in a concentrator.

At this time, the conditions of concentration under reduced pressure are concentrated under reduced pressure to 40 to 70 cmHg at 70 ~ 90 ℃.

The concentration of the first concentrate of the extract of the Shin-myung mushroom is prepared by adjusting to 20-40 ° Brix according to the preference.

3) Preparation of Second Concentrate for Granule Molding

In order to control the particle size of the solids of the first concentrate, filtration and homogeneous operations are required as follows.

The first concentrate is filtered through a filter cloth or filter medium of 100 to 200 mesh 1 to 3 times, and then homogenized at a pressure of 40 to 100 MPa using a homogenizer to prepare a second concentrate for granul mushroom formation. .

Filtration of the concentrate once or three times with 100-200 mesh filter cloth or filter medium is a pretreatment operation to primarily remove large solids contained in the concentrate. Homogenizer using a homogenizer at a pressure of 40 to 100MPa to prepare a second concentrate for granule mushroom shaping, the primary purpose of homogenization is to precipitate the solid particles contained in the first concentrate first when making granule tea This is to crush into small particles that do not occur, and secondly to prevent the lipid component contained in the first concentrate from floating on the surface of the concentrate. After the second mushroom concentrate is prepared.

4) Preparation of Juice Concentrate for Addition

Since the flavor and taste of Sinryeong mushrooms are difficult to popularize due to their poor taste, they are supplemented, and the juices of fruits are concentrated for the purpose of reinforcing the nutrients lacking in the Shinseng mushrooms such as vitamin C. do.

There are various kinds of fruits that can be added, such as apples, grapes, pears, peaches, and pineapples, and the method of preparing granular tea granule tea prepared using the fruit juice concentrate of apples and grapes, which is judged to be excellent through several experiments, is explained. do.

The fruit juice concentrate used in the granule tea of mushrooms can be used as a single type by selecting any one of fruits such as apples, grapes, pears, peaches, pineapples, and can be used by mixing the juice concentrates of two or more fruits.

First, a method of making a juice concentrate using apples is obtained by washing the harvested apples, crushing them using a fruit shredder, and then making juices using a juicer, and putting them in a concentrator under reduced pressure at a pressure of 40 to 70 cmHg at 70 to 90 ° C. To make an apple juice concentrate at 40 to 70 ° Brix, filtered through a 300 to 600 mesh filter medium or filter cloth, or filtered through a 100 to 200 mesh filter medium or filter cloth and homogenized at a pressure of 40 to 100 MPa To prepare.

When making a juice concentrate using grapes, the harvested grapes were crushed using a water fruit crusher washed with washing water after picking only grape grains, and then put into an extracting condenser and extracted for 1 to 5 hours at 80 to 100 ° C. Make a liquid, and reduce the pressure to 40 to 70 cmHg at 70 to 90 ℃ in a concentrator to make a grape juice concentrate with 40 to 70 ° Brix, filtered through a 300 to 600 mesh filter or filter cloth, or 100 to 200 mesh After filtering with a filter medium or filter cloth of the homogeneous at a pressure of 40 to 100MPa to prepare a grape juice concentrate.

On the other hand, when making the juice, in the process of crushing the fruit is added to the vitamin C of 0.01 to 0.1% by weight to prevent browning of the juice, and also reinforce vitamin C in the juice.

5) Mixing of sugar and extract concentrate for making granular tea

It is a process of mixing the prepared mushroom extract concentrate and nectar concentrate with the sugar for producing granular tea.

10 to 20% by weight of the second extract concentrate of the young mushrooms adjusted to 20 to 40 ° Brix, 1 to 10% by weight of the juice concentrate adjusted to 40 to 70 ° Brix, and the remaining anhydrous glucose for preparing granule tea Or mix by hand.

If the mixing time is delayed after adding the concentrate to the sugar, the sugar is cured and the granulator can be hardened in the process of forming into granules after mixing, and it is difficult to evenly mix and form agglomerates. It becomes difficult to make

Sugar for producing granule mushroom granule tea mainly uses anhydrous crystalline glucose, and can be prepared by adding lactose, hydrous glucose, dextrin, etc. to anhydrous crystalline glucose within 10% of anhydrous crystalline glucose according to preference.

At this time, any one of lactose, hydroglucose, dextrin, etc. added to anhydrous crystalline glucose may be selected and added, or two or more kinds may be mixed and added to anhydrous crystalline glucose.

6) Forming work of granule tea

When the mixing process of the sugar extract extract and sugar concentrates and juice concentrate is completed, granules are manufactured by molding granules using a granulator.

At this time, the perforated network uses a perforated network having a diameter of 1-3mm.

7) Drying and Commercialization

After the molding is completed, the granular tea is dried for 4 to 10 hours at 40 to 60 ° C. using a hot air dryer to produce 5% or less moisture.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited to the following examples.

<Example 1> Preparation method of granule tea containing fresh mushrooms using the first treatment method

1. The harvested fresh mushrooms in middle and yawns were washed, dried in hot air at 45 ℃, and used as raw materials while being stored in 4 ℃ cold storage.

2. Put the dried spiritual mushrooms in the extraction cloth and put them together with 1,000% by weight of 100% by weight of the total weight of the new mushrooms in the extraction pot (that is, add 10 times the total weight of the spiritual mushrooms), Pressure extraction was carried out at 95 ℃ for 10 hours, the extract was extracted and the mushrooms were obtained to obtain the mushroom extract.

3. The above-mentioned mushroom extract was filtered through a 200 mesh filter cloth to remove impurities, and then concentrated in a condenser under reduced pressure at a pressure of 50 cmHg at a temperature of 80 ° C., adjusted to 30 ° Brix, to obtain a first mushroom extract.

4. The first mushroom was concentrated with a filter cloth of 200 mesh, homogenized at a pressure of 40MPa using a homogenizer to obtain a second concentrate was used while refrigerated or frozen.

5. After the pretreatment, the second concentration of the mushroom was added 19% by weight based on anhydrous glucose.

6. The mixture mixed with sugar was molded into granules using a granulation machine having a perforated network having a diameter of 1 mm.

7. The granulated tea after molding was hot-dried at a temperature of 40 ° C. for 10 hours using a hot air dryer to prepare a granular tea containing younger mushrooms containing 5% or less moisture.

<Example 2> Preparation method of granule tea containing fresh mushrooms using a second treatment method

1. The harvested fresh mushrooms in middle and yawns were washed, dried in hot air at 45 ℃, and used as raw materials while being stored in 4 ℃ cold storage.

2. Put the dried spiritual mushrooms in the extraction cloth and put them in the extraction pot with 100% by weight of the total spiritual mushrooms together with 1,000% by weight of water (that is, add 10 times the total weight of the spiritual mushrooms), Pressure extraction was carried out at 95 ℃ for 10 hours, the extract was extracted and the mushrooms were obtained to obtain the mushroom extract.

3. The above-mentioned mushroom extract was filtered through a 200 mesh filter cloth to remove impurities, and then concentrated in a condenser under reduced pressure at a pressure of 50 cmHg at a temperature of 80 ° C., adjusted to 30 ° Brix, to obtain a first mushroom extract.

4. The first mushroom was concentrated with a filter cloth of 200 mesh, homogenized at a pressure of 40MPa using a homogenizer to obtain a second concentrate was used while refrigerated or frozen.

5. To make the juice concentrate, the apples were washed and crushed using a crusher. At this time, vitamin C was added 0.01% by weight, and the crushed apples were put into a juicer and juiced.

6. The above-mentioned apple juice was filtered through a 200 mesh filter cloth, put into a concentrator, concentrated under reduced pressure at 80 cmHg at a pressure of 50 cmHg, adjusted to 50 ° Brix, and filtered twice using a 300 mesh filter medium to precipitate. Removed to prepare apple juice concentrate.

7. After the pretreatment, the second concentrated mushroom and the apple juice concentrate were mixed in an amount of 17% by weight and 2% by weight based on anhydrous glucose.

8. The mixture mixed with sugar was molded into granules using a granulator having a perforated network having a diameter of 1 mm.

9. The granulated tea, which has been molded, was hot-dried at a temperature of 40 ° C. for 10 hours using a hot air dryer to prepare a granular tea containing younger mushrooms containing 5% or less moisture.

Experimental Example 1 Effect of Extraction Amount on Granule Tea Formulation

Sugars should be added to the mushrooms to make granules of spirit mushroom granule tea. Anhydrous crystalline glucose was most suitable for making granule tea, and when the solid content of the spirit mushroom extract concentrate was 30 ° Brix, it was 15-20% of the weight of glucose. The granules formed well in the granulator when the degree was added.

The solid content of the extracts of the Shin-Gi mushrooms added to the sugar was most palatable around 30 ° Brix.

Table 1. Effect of Extract on Granule Tea Formulation

Addition amount of extract (%) Granule formation (with or without)  Granular state  Remarks 14 radish   One** Solid content of added extract: 30 ° Brix 16 U 2 18 U 3 20 U 5 22 radish One

    ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent

<Test Example 2> Effect of the concentration of the extract of mushroom extract on preference

As a result of analyzing the granular tea manufacturing characteristics according to the concentration of the mushroom extract, when the granulated tea was prepared by adding 19% of the young mushroom concentrate from 20 ° Brix to 50 ° Brix, the concentration of 30-40% was added. The highest acceptability was shown.

Table 2. Preparation Characteristics of Granulated Tea by Concentration

Concentration of Extract (° Brix) Chromaticity (L a b)  Symbol  Remarks 20 75.91 4.45 20.77           3 **  Extract added amount: 19% 30 71.88 3.71 18.99 4 40 71.09 4.10 19.03 4 50 65.31 5.08 20.86 3

    ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent

<Test Example 3> Effect of fruit juice added on the palatability of granule tea

Due to the inherent rich fragrance of young mushrooms, palatability was lowered, and as a result of the addition of fruit juice in granulated tea production, the granular tea with grape concentrate was better than apple in terms of overall palatability, and when 2% concentrated fruit juice was added, The higher the concentration, the better, but considering the manufacturing cost, 50 ° Brix grape juice concentrate can be used to improve the taste and aroma.

Table 3. Effect of Fruit Additives on Granule Difference

Concentrated juice Concentration (° Brix) Addition amount (%)  Symbol  Remarks grape 40 2        3 ** Fresh Mushroom Extract (30 ° Brix) Amount: 17% ℃ 50 2 4 ℃ 60 2 4 Apple 40 2 3 ℃ 50 2 3 ℃ 60 2 4

    ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent

<Test Example 4> Component investigation

General ingredient content

Sample Name Kcal Ingredient Content (%) moisture protein carbohydrate Geology Ash Spirit Mushrooms (Dried) 372 8.83 10.06 79.06 1.74 0.31 Spirit Extract (31.2 ° Brix) 114 74.03 15.36 8.08 2.21 0.32 Spirit Mushroom Granule (30.1 ° Brix) 362 9.05 3.95 86.34 0.15 0.52 (Apple + Spirit Mushroom) Granular Tea (41.0 ° Brix + 30.1 ° Brix) 363 9.01 3.37 86.96 0.15 0.51 (Grape + Spirit Mushroom) Granular Tea (50.1 ° Brix + 30.1 ° Brix) 371 6.94 3.62 88.80 0.14 0.50

-Inorganic content

Sample Name Ingredient Content (mg%) Al Ca Cu Fe K Mg Mn Na P Zn Spirit Mushrooms (Dried) 17.51 28.31 3.24 12.33 1407.00 81.59 1.03 57.74 728.47 11.82 Spirit Extract (31.2 ° Brix) 3.91 15.60 1.35 3.05 1072.33 133.38 0.48 65.56 287.43 2.34 Spirit Mushroom Granule (30.1 ° Brix) 3.18 9.41 0.78 2.21 272.67 12.59 0.23 70.87 71.30 1.24 (Apple + Spirit Mushroom) Granular Tea (41.0 ° Brix + 30.1 ° Brix) 2.11 8.77 0.76 2.22 238.63 11.98 0.21 62.80 62.19 1.20 (Grape + Spirit Mushroom) Granular Tea (50.1 ° Brix + 30.1 ° Brix) 1.74 8.53 0.79 2.29 243.87 12.23 0.21 51.84 64.95 1.23

As described in detail above, the present invention can provide a tea having excellent preference and convenient drinking by using a psychedelic mushroom, and can also produce tea that can be stored and distributed for a long time.

In addition, by manufacturing granulated tea using the intermediate and yawn of the mushrooms, it is possible to reduce the cost, increase the income of growers, and to drink the mushrooms known to be excellent as health food at any time. have.

Claims (7)

The dried spirit mushrooms were extracted by pressure using a pressure cooker at a temperature of 80 to 100 ° C. for 10 to 15 hours, filtered through a cartridge or filter cloth of 1 to 10 μm, and concentrated under reduced pressure at 40 to 70 cmHg at 70 to 90 ° C. To obtain a first concentrate having a concentration of 20-40 ° Brix; Obtaining a second concentrate comprising the step of filtering the obtained first concentrate to 100-200 mesh and homogenizing under a pressure of 40-100 MPa; The juice obtained by crushing the apples was concentrated to 40-70 ° Brix, and then filtered through a 300-600 mesh filter medium or a filter cloth, or filtered through a 100-200 mesh filter cloth and homogenized under a pressure of 40-100 MPa. Obtaining a juice concentrate comprising; 10 to 20% by weight of the second mushroom concentration of 20 to 40 ° Brix concentration, 1 to 10% by weight of the fruit juice concentration of 40 to 70 ° Brix concentration, and the second concentration of juice and juice concentrate prepared by adding the remaining anhydrous glucose Mixing with sugar; Molding into granules using a granulator and then drying; Synthetic mushroom-containing granule tea prepared by the manufacturing method. The method of claim 1, In the step of obtaining the juice concentrate, A method for producing granule tea, comprising a mushroom, characterized in that a fruit juice concentrate is obtained using any fruit of apples, grapes, pears, peaches, and pineapples. The method of claim 1, In the step of obtaining the juice concentrate, A method for producing granule tea, comprising a mushroom, characterized in that a fruit juice concentrate is obtained by mixing at least two kinds of fruits of apples, grapes, pears, peaches, and pineapples. The method of claim 1, In the step of obtaining the juice concentrate, A method for producing granule tea containing granule mushrooms, characterized in that when the fruit is crushed, vitamin C is added 0.01 to 0.1% by weight to prevent the browning of the juice and reinforce the vitamin C. The method of claim 1, In the step of mixing the new mushroom mushroom concentrate and the juice concentrate with sugar, Select any one of water-containing glucose, lactose, and dextrin, and add sugar to anhydrous crystalline glucose within 10% by weight of anhydrous crystalline glucose to prepare sugar, and then mix it with virion mushroom second concentrate and juice concentrate. Method for producing granulated tea. The method of claim 1, In the step of mixing the second mushroom concentrate and juice concentrate with sugar, Preparation of granule teas containing virin mushrooms, characterized in that sugars are prepared by adding at least 10% of hydroglucose, lactose and dextrins to anhydrous glucose within 10% by weight of anhydrous glucose. Way. Granules-containing mushrooms, characterized in that produced by the manufacturing method of claim 1.