KR100908034B1 - Mushroom extract, jelly and kochujang containing it - Google Patents

Abstract

The present invention relates to a mushroom extract having a high content of beta-glucan, and a composition comprising the mushroom extract and the kochujang composition containing the same as an active ingredient.

Description

Phellinus linteus extraxt, grain syrup and pepper paste comprising the same,

The present invention relates to a mushroom extract, a seasoning and a kochujang containing the mushroom extract. More particularly, the present invention relates to a mushroom extract having a high flavor when added to a kochujang by extracting the active ingredients of the mushroom as much as possible, As well as a red pepper paste containing the same.

Kochujang is one of our own fermented foods and is a complex fermented seasoning rich in nutrients such as protein, fat, vitamins A and C. Kochujang is a seasoning that harmonizes well with the sweetness of hydrolysis of carbohydrates, the richness of amino acids from soy protein, the hot spicy of pepper, and the salty taste of salt. At the same time, it is a favorite food, mainly serving various kinds of soup, , Roasted and used as a seasoning.

Common red pepper powder is prepared by using red pepper powder, malt, glutinous rice powder, meju powder and salt as main ingredients. The process of manufacturing the kochujang using these materials is as follows. First, the glutinous rice flour is kneaded and steamed. Then, the meju powder is mixed with the mixture. After the saccharification, the mixture is redissolved, and then the red pepper powder is mixed with the red pepper powder.

However, this traditional method of producing kochujang has the merit of maintaining the original taste of kochujang and simplifying the manufacturing process, but it is difficult to satisfy various needs of consumer with kochujang's unique taste. In other words, it was not enough to satisfy the demand according to the diversity of consumers' preferences and the high quality in the conventional manufacturing method of kochujang.

Recently, functional kochujang containing various ingredients has been developed to meet the needs of various consumers in accordance with the improvement of economic level and the interest in health and taste.

As a representative example thereof, Korean Patent Laid-Open Publication No. 2003-0087317 discloses a kochujang added with kelp powder and a manufacturing method thereof, and Japanese Patent Laid-Open Publication No. 2003-0092402 discloses a method of manufacturing a kochuchu- -0019532 discloses a process for producing strawberry kochujang using starch syrup. Most of these functional kochujangs are made up of functional kochujang which contains other ingredients beneficial to human body.

On the other hand, the mushroom belongs to the genus Phellinus , which grows mainly on the stem of mulberry and broad-leaved tree. Its common name is called Phelliuns linteus , which is kept in the form of yellow clay . The mushroom has high anticancer effect, and consumers are interested in it. Studies on physiological function have been reported. In addition, antitumor effect of polysaccharide (beta glucan), which is known as a physiologically active substance of mushroom, has been reported. Therefore, development of food for diversifying uses of mushroom has been vigorous.

Foods using these mushrooms include noodles, mushroom liquor extract tea, sikhye, and traditional Korean liquor added with mushroom powder and extract.

In one embodiment of the present invention, there is provided a mushroom extract which contains a maximum amount of beta-glucan, which is known as a physiologically active substance of mushroom.

In one embodiment of the present invention, there is provided a method for preparing a mushroom extract so as to maximally contain beta-glucan, which is known as a physiologically active substance of mushroom.

In one embodiment of the present invention, it is intended to provide a mushroom extract having a high content of beta-glucan, which is known as a physiologically active substance of mushroom, to provide a mushroom having a deep flavor and less discoloration and alteration.

In one embodiment of the present invention, it is intended to provide a red pepper paste having a deep flavor and less discoloration and alteration by containing a high content of beta-glucan.

In one embodiment of the present invention, it is intended to provide a kochujang having a deep flavor and less discoloration and alteration by being obtained from a sweet potato containing a high content of beta-glucan extract.

According to one embodiment of the present invention, there is provided a mushroom extract comprising beta-glucan in an amount of 10 g or more based on 100 g of the total solid content, when the solid content of the extract is 0.5%.

According to one embodiment of the present invention, there is provided a method for producing a mushroom powder, comprising: drying and crushing the mushroom to produce a mushroom powder; Adding water to the mushroom powder and adjusting pH to an acidic range; Adding an enzyme to a mixture of the mushroom and water obtained from the previous step to obtain a mushroom enzyme fermentation broth; Extracting and purifying the mushroom enzyme fermentation broth to obtain a mushroom water extract; Extracting the mushroom water extract, adding alcohol to the filtrate to extract the mushroom alcohol extract; Obtaining a filtrate of the mushroom alcohol extract by removing the alcohol by concentrating the mushroom alcohol extract; And extracting the mushroom extract by mixing the mushroom water extract and the filtrate of the mushroom alcohol extract to obtain a mushroom extract.

According to another embodiment of the present invention, there is provided a sweet potato containing a mushroom extract containing beta-glucan at a solid content concentration of 0.5% in an amount of not less than 10 g based on 100 g of the total solid content.

In the preparation according to one embodiment of the present invention, the mushroom extract may be contained in an amount of 10 to 60% by weight of the whole mushroom.

According to another embodiment of the present invention, there is provided a red pepper paste containing a mushroom extract containing beta-glucan in an amount of not less than 10 g based on 100 g of the total solid content, when the solid content concentration of the extract is 0.5%.
According to another embodiment of the present invention, there is provided a red pepper paste containing a mushroom extract containing a mushroom extract containing beta-glucan in an amount of not less than 10 g based on 100 g of the total solid content when the solid content concentration of the extract is 0.5%.

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Hereinafter, the present invention will be described in detail.

The mushroom extract according to the present invention has a high content of beta-glucan useful as a physiologically active substance. When the solid content of the extract is 0.5%, beta-glucan may be contained in an amount of 10 g or more per 100 g of the total solid content.

The mushroom extract containing beta-glucan in such a high content can have various useful properties due to the antitumor effect of beta-glucan and the like, and it is possible to prevent deterioration or discoloration of the food by applying to foods.

As a method for obtaining a high content of beta-glucan-containing extract from a mushroom, a two-step extraction method using an enzyme, water and an alcohol may be used. Specifically, the mushroom is dried and crushed to obtain a mushroom powder Lt; / RTI > Adding water to the mushroom powder and adjusting pH to an acidic range; Adding an enzyme to a mixture of the mushroom and water obtained from the previous step to obtain a mushroom enzyme fermentation broth; Extracting and purifying the mushroom enzyme fermentation broth to obtain a mushroom water extract; Extracting the mushroom water extract, adding alcohol to the filtrate to extract the mushroom alcohol extract; Obtaining a filtrate of the mushroom alcohol extract by removing the alcohol by concentrating the mushroom alcohol extract; And a step of obtaining a mushroom extract by mixing the filtrate of the mushroom water extract and the mushroom alcohol extract.

More specifically, it is preferable to add water to the crushed mushroom at a weight ratio of 1:10 to 1: 200, wherein the water may be purified water or magnetized water.

After adding water to the mushroom, it is preferable to adjust the pH to 4 to 5, preferably to 4.7.

Further, Viscozyme , Celluclast , Cytolast and the like can be used as the enzyme added to the mixture of the mushroom and water, and the enzyme is preferably added to the mixture of mushroom and water at a weight ratio of 10: 1 to 500: 1.

After the addition of the enzyme as described above, the reaction is preferably carried out at 30 to 60 ° C for 3 to 5 hours, preferably at 50 ° C for 4 hours.

The pesticide-treated liquid can be obtained by subjecting to a reflux cooling at 50 to 90 ° C for 1 to 5 hours, preferably at 70 ° C for 2 hours, to obtain a mushroom water extract.

The water extract of Sanskrit mushroom thus obtained can be filtered, and then alcohol can be added to the filtrate and extracted to obtain a mushroom alcohol extract.

As the alcohol, an alcohol such as alcohol used for ordinary mushroom extraction can be used.

The alcohol was added to the filtered mushroom at a weight ratio of 1:10 to 1: 100, and the mixture was refluxed at 50 to 90 ° C for 1 to 5 hours, preferably at 70 ° C for 2 hours to obtain a mushroom alcohol extract Can be obtained.

The obtained mushroom alcohol extract is concentrated, and then the alcohol extract is removed and the obtained mushroom water extract is mixed to obtain the final mushroom extract.

The solid content of the mushroom extract obtained according to the above method may be 0.2% to 2.0%, and the content of beta-glucan may be 10 g / 100 g or more at 0.5% concentration. Here, the unit of "g / 100 g " representing the content of? -Glucan will be understood as the content (g) of? -Glucan based on 100 g of the total solid content of the extract.

In another embodiment of the present invention, there is provided a sweet potato containing a high content of beta-glucan-containing sweet potato mushroom extract, wherein the sweet potato is cooked with rice and water, extracted with a mushroom extract and maltose, , The staple can be manufactured continuously in strong and weak fire.

At this time, the mushroom extract is preferably contained in 10 to 60% by weight in the morning syrup. When the content is less than 10% by weight, it is difficult to obtain the beneficial effect of the mushroom because the amount of the mushroom extract is small. If the content exceeds 60% by weight, the mushroom tends to be brittle and bitter. Particularly, when such a preparation is made with kochujang, there is a concern that the sweet and spicy taste inherent to the kochujang may be inhibited.

It is recommended to heat continuously for 10 minutes in strong fire and 30 minutes in weak fire.

According to another embodiment of the present invention, a high content of Beta Glucan-containing mushroom extract may be directly included in the preparation of kochujang, or a kochujang may be prepared by using a mash of mushroom extract.

Kochujang may contain ingredients such as red pepper powder, syrup, sugar, honey, salt and the like contained in a common hot pepper paste, and may include a mushroom extract or the above-mentioned tannin.

When such a high beta-glucan content is contained, the active ingredient of the mushroom can be taken intact. In particular, when the mushroom extract is used to prepare the mushroom extract, the starch syrup used to impart sweetness to the kochujang , Sugar, honey, and the like can be added, sweetness can be imparted by itself.

In the manufacture of kochujang, it may be prepared by adding salt, red pepper powder, plum liquor, chongkukjang powder, etc., as required, and mixing and aging.

The kochujang of the present invention as described above contains β-glucan, an active ingredient of mushroom, without discoloration, degeneration, deep flavor, and can improve taste and nutrition.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

[Example]

Example 1: Preparation of mushroom extract

Twenty grams of finely pulverized domestic mushroom was homogenized in 2 L of water, and the pH was adjusted to 4.7 by ultrasonication. After adding 0.1% of Viscozyme L to homogenize the mixture, the mixture was reacted in a constant temperature water bath at 50 ° C for 4 hours and refluxed at 70 ° C for 2 hours to obtain a watery mushroom water extract. The obtained water extract of Phellinus linteus was filtered and then mixed with 2 L of 80% alcohol in 20 g of extracted pancake mushroom, homogenized, and further refluxed at 70 ° C for 2 hours to obtain a mushroom extract. Then, the mushroom extract of the mushroom was concentrated to remove the mushroom, and the filtrate was mixed with the mushroom water extract obtained above to make the amount of the final mushroom extract to be 4 L to complete a mushroom extract solution having a solid concentration of 0.5% Respectively.

Example 2:

After rice was cooked with rice and water, the mushroom extract prepared in Example 1 and maltose were added, and then the mushroom extract was extracted and extracted. It was prepared for 10 minutes in strong fire and 30 minutes in weak fire for 30 minutes.

Example 3: Preparation of red pepper paste

55 g of red pepper powder, 50 g of plum liquor, 8 g of salt, 3 g of chungkukjang powder and 200 g of the crude extract prepared in Example 2 were added and aged at room temperature for 1 month or longer to prepare a red pepper paste.

Experimental Example 1. Measurement of? -Glucan content in the mushroom extract according to the extraction method

The content of? -Glucan contained in the mushroom extract and the content of? -Glucan contained in the mushroom extract were measured using the enzyme, water, and alcohol in the above Example 1, after extracting the mushroom with hot water extraction, alcohol extraction, acetic acid extraction, alkali extraction, The content of [beta] -glucan contained in the second mushroom extract was compared and shown in Table 1 below.

The solid concentration of these extracts was adjusted to be 0.5%.

The content of β-glucan was measured by the Beta-glucan assay kit (Megazyme.co).
In the following Table 1, "g / 100 g", which is a unit expressing the content of β-glucan, will be understood as the content (g) of β-glucan based on 100 g of the total solid content of the extract.

Extraction method β-glucan content (g / 100 g) Secondary extraction of Example 1 13.8 Hot water extraction 1.94 Alcohol extraction 1.47 Acetic acid extraction - Alkali extraction 3.3 Enzyme extraction 7.9

As shown in Table 1, according to the present invention, the content of β-glucan contained in the mushroom extract, which was secondarily extracted using enzyme, water and alcohol, was 13.8 g / 100 g, which was determined by hot water, alcohol, acetic acid, The content of β-glucan in mushrooms was significantly higher than that of β-glucan.

Experimental Example 2: Physicochemical analysis of crude mushroom-containing crude extract

The physicochemical properties of the starch obtained according to Example 2 were analyzed and the results are shown in Table 3 below.

The specific measurement method is as follows.

(1) Method for measuring beta-glucan content: The content of glucan in the mushroom used in the present invention was analyzed by the Beta-glucan assay kit (Megazyme. Co.).

(2) pH measurement: Measured using a pH meter.

(3) Determination of acidity: Add 20 mL of distilled water to 5 mL of the sample, and convert the amount of lactic acid (%, v / v) into 0.1-2 N NaOH until the pH reached 8.3 with a pH meter.

(4) Chromaticity measurement method: Measured with a color difference meter (Minolta model: CR-10, Japan) and measured by Hunter scale for "L" (lightness), "a" (redness), "b" Respectively.

(5) Method of measurement of viscoelasticity: Measured by attaching a spindle (platte PP35, Titan) to a Rheometer system (HAAKE RheoStress 1, Germany). The value of shear rate (1 / s) and shear stress (Pa) were obtained by measuring the average value for 10 seconds per section by placing 1.5 g of red pepper paste on the plate. The shear rate was measured in the range of 1-100 S ^-1 at 20 ℃ and the viscoelasticity was measured by the Pawer law model (τ = ar ^b ).

(6) Method of measuring sugar content, salinity and water activity: The sugar content was measured with a refractometer at ° brix, the salinity was measured with a salinity meter, and the water activity was measured with an automatic water activity meter using 2 g of a sample.
In the following Table 2, "g / 100 g ", which is a unit expressing the content of? -Glucan, will be understood as the content (g) of? -Glucan based on 100 g of the total solid content of the starch.

division Chochung The? -glucan content (g / 100 g) 25.3 pH 5.8 The acidity (%, lactic acid factor) 0.5 Chromaticity L (brightness) 27.61 a (red) 5.64 b (yellow) 11.11 Viscosity (Pas ⁿ ) 6.94 Brix (° Brix) 67.0 Salinity (%) 0.42 Water activity (Aw) 0.86

As shown in the above Table 2, in the case of the oranges containing the mushroom extract, it had a distinctive taste with a distinctive taste, and the content of β-glucan was as high as 25.3 g / 100 g. The pH was 5.8, the acidity was 0.5%, the consistency was 6.94 Pa · s ⁿ , the sugar content was 67 ° Brix, the salinity was 0.42% and the water activity was 0.86 Aw.

Experimental Example 3. Physicochemical Analysis according to Aging Period

The mixture of the red pepper paste and the red pepper powder prepared in Example 3 was mixed and the red pepper paste of the company A, which had been circulating in the market, was aged for one month and two months, respectively, and the physicochemical properties were analyzed. .

The specific measurement method is the same as in Experimental Example 2 above.
In the following Table 3, "g / 100 g", which is a unit expressing the content of β-glucan, will be understood as the content (g) of β-glucan based on 100 g of the total solid content of kochujang.

Aging period 1 month 2 months Kochujang Company A Example 2 Company A Example 2 pH 4.80 4.41 4.78 4.27 The acidity (%, lactic acid factor) 0.32 1.42 0.37 1.64 Chromaticity L (brightness) 29.09 29.84 26.04 23.22 a (red) 16.52 15.72 15.89 14.42 b (yellow) 19.63 18.04 14.59 10.27 Viscosity (Pas ⁿ ) 266.3 257.2 260.2 252.4 Brix (° Brix) 51.2 55.5 54.3 61.5 Salinity (%) 5.15 4.27 5.10 3.84 Water activity (Aw) 0.80 0.81 0.79 0.80 The? -glucan content (g / 100 g) 3 13 3.1 13.2

As shown in Table 3, the pH of the kochujang prepared in Example 2, which was prepared by addition of the mushroom extract containing the mushroom extract according to the present invention, gradually decreased as the storage period became longer, Respectively. The pH of both products ranged from 4.27 to 4.80 and the acidity ranged from 0.32 to 1.64, showing no significant change during the storage period.

As the storage period of both red pepper peppers increased, the L value indicating the lightness decreased. As a result, it was found that the color of red pepper paste was darkened little by little. It was confirmed that it was maintained. The viscoelasticity of the present invention was slightly lower than that of the Kochujang prepared in Example 2, which was added with the mushroom extract of the present invention, but there was no significant difference according to the storage period. However, the longer the storage period, It was found that this was slightly thinned. Also, the sugar content increased slightly during the storage period.

Therefore, it was predicted that the red pepper paste of Example 3 containing the pomegranate extract-containing morning syrup of the present invention had characteristics similar to those of a general red pepper paste marketed in the market, .

Experimental Example 4. Sensory Test

Using the Kochujang of Company A, which is commonly used in the market, 10 students from Keimyung University were tested for their sensory qualities by the 9 point scale method. The results are shown in Table 4 below.

division Company A Example 2 color 5.4 5.8 incense 6.0 6.0 Hot 6.0 6.2 sweet taste 5.1 5.4 Salty taste 6.2 5.9 Overall likelihood 5.8 6.1

As shown in Table 4, it was found that the kochujang of Example 2 to which the astringency-containing mushroom extract of the present invention was added exhibited similar preference to that of Company A, which is distributed in the market. The Kochujang of Example 2 to which the oranges were added had a strong spicy and sweet taste, a weak salty taste, and a rich and refreshing taste, compared with the products of Company A.

Therefore, the color, taste, flavor, and overall acceptability of the kochujang were not significantly different from those of the two products, and it was predicted that the kochujang of Example 2 containing the mushroom extract-containing starch of the present invention would have a high nutritional and palatability.

According to the present invention, it is possible to provide an extract having a high content of beta-glucan, which is a physiologically active ingredient of Phellinus linteus, and in the case of oranges and kochujang using the same, the flavor is deep and less discolored and deteriorated, And is useful.

Claims (6)

delete (a) drying and crushing the mushroom to produce a mushroom powder; (b) adding water to the mushroom powder and adjusting the pH to an acid range; (c) obtaining a fermented mushroom enzyme fermented by treating viscose L. ( Viscozyme L. ) with a mixture of the mushroom and water obtained from the previous step; (d) extracting and purifying the mushroom enzyme fermentation broth at 50 to 90 ° C for 1 to 5 hours to obtain a mushroom water extract; (e) filtering the water extract of Sanskrit mushroom and extracting alcohol by adding alcohol to the filtrate to obtain a mushroom alcohol extract; (f) extracting the mushroom alcohol extract to obtain a filtrate of the mushroom alcohol extract by removing the alcohol; And (g) mixing the water extract of the mushroom with the filtrate of the mushroom alcohol extract to obtain a mushroom extract. A taurine containing the mushroom extract prepared by the method of claim 2. [4] The composition according to claim 3, wherein the mushroom extract is contained in an amount of 10 to 60% by weight of the whole mushroom. A red pepper paste containing a mushroom extract prepared by the method of claim 2. A red pepper paste containing the seasoning of paragraph 3.