KR101174114B1 - Preparation method for mushroom salt with antioxidant activity and mushroom salt made therefrom - Google Patents

Abstract

The present invention is a mushroom hot water extract manufacturing step of extracting any one mushroom selected from shiitake mushroom, oyster mushroom and sour mushrooms, salt preparation step of dissolving 10 to 40 parts by weight of water in 10 parts of sun salt, the mushroom hot water extract and brine Mixing step, and evaporating the water in the mixture to recrystallization; relates to a method for producing mushroom salt having an antioxidant activity comprising.

Shiitake, oyster mushroom, sour mushroom, antioxidant, mushroom salt

Description

Preparation method of mushroom salt having antioxidant activity and mushroom salt produced by the same {Preparation method for mushroom salt with antioxidant activity and mushroom salt made therefrom}

The present invention relates to a method for producing a processed salt, and relates to a method for producing mushroom salt in which the nutrition and functionality of the mushroom is enhanced with salt.

Mushrooms have been widely used since ancient times as highly palatable foods with unique taste and aroma because they contain nutrients such as sugars, proteins, nucleic acids, and minerals more than ordinary vegetables. The food value of mushrooms is that they have a unique taste and aroma, and they contain various nutrients. Especially, in recent years, mushrooms have been diversified due to the diversification of dietary life and the preference of natural, low-calorie and pollution-free foods. Not only is the demand steadily increasing, but there is also a lot of research into the composition of mushrooms.

Shiitake mushrooms ( Lentinus) edodes ) is a low-calorie food belonging to basidiomycete zelkova and pine mushroom, which has a unique aroma and taste, and is rich in nutrients such as sugar, protein, vitamins and minerals. In addition, shiitake mushrooms are edible every day, but contain various biologically active substances such as anti-cancer effect, immune effect, antioxidant effect, cholesterol reduction effect, anti-diabetes, etc., and thus, they are recently used as health functional foods and pharmaceutical materials. The physiological characteristics (pharmacological effects) are known to be effective in the maintenance of biological defense (immune resiliency) bio-continence, regulation of biorhythms, recovery of disease, cancer, stroke, heart disease, adult disease, and other anti-thrombotic effects. Many effective ingredients have been demonstrated, including lowering blood pressure and improving senile dementia.

Pleurotus ostreatus ( P. ostreatus ) is one of the representative mushrooms that are consumed by Korean people because of its tender meat, elasticity, light taste and excellent aroma, and it is popular as a health food due to its high amino acids, vitamins and enzymes. In particular, it is rich in essential amino acids, which helps prevent geriatric diseases and anti-cancer and antibacterial effects, and is a good food for children's growth. In addition, it contains a lot of vitamin D ₂ ergosterol is excellent in the prevention and treatment of hypertension and arteriosclerosis, it is rich in sugar and protein, particularly high in iron, and rich in vitamin C.

Auricularia auricula ( Hook .) Underw ) is a fungus of the genus Ophiculus , which grows from the summer to autumn and grows in old trees such as mulberry, oak, pine, and lactation. Fruiting bodies are gelatinous and have wrinkling wrinkles. Thirsty mushroom is known to have blood purification and anticancer effects.

Salt, on the other hand, is a crystalline substance that is abundant in nature and consists of 61% chloride and 39% sodium. The chemical name is sodium chloride (Nacl). Sodium chloride dissolves in the body and breaks down into chloride and sodium ions. The two ions regulate the body's water, help digestion, and balance acid and alkali in the blood. In particular, sodium regulates blood flow and blood pressure, and neural stimulation delivery, which is necessary for the contraction of kidney muscles. In addition, salt is the most important and basic seasoning to taste the food, salty body, preservative, osmotic pressure, browning prevention and vitamin C to prevent the air oxidation.

As a source of salt, the refined salt (chemical salt) used in the diet today is mostly a chemical salt of 99% or more of sodium chloride baked in a kiln. When seawater is electrolyzed and passed through an ion resin membrane (ion exchange membrane) with a fine pore size of about 10Å, sodium ions (Na +) and chlorine ions (Cl-) are permeated and divalent ions such as magnesium and calcium, lead, zinc, Heavy metals such as arsenic do not pass through the membrane. Thus obtained crystals of high purity sodium chloride are purified salts. It is mass-produced and inexpensive, so it is widely used by food companies. It is hygienic because it removes most of the impurities, but by cutting off the large amounts of minerals contained in seawater and salt, it causes mineral imbalances and increases the incidence of cancer. In addition, refined salts cause another harm because of the addition of bleach in the process of pure white. In addition, artificial additives have been added to prevent salts from being solidified while being packaged with refined salts, making them more harmful salts. Chemical salts contain additives to prevent the natural minerals, which are not essential to the human body, and do not form crystals in the process of processing at 2,000 ° C. The refining process makes artificial products unacceptable to our body and can cause diseases such as high blood pressure, heart disease, kidney disease and eczema.

Natural salt is made by evaporating moisture from salt to sunlight and wind, which is rich in natural minerals and removes water from the brine and has a mild taste and less bitter taste. It has low salinity and is used for pickling kimchi, salted soy sauce and miso, and is commonly called coarse salt. Today's natural salts are polluted by all kinds of pollution and pollutants caused by modern industrial society, and eventually enter the sea, and salt absorbs the impurities so strongly that when dried in the sun, natural salts contain not only useful minerals but also heavy metals and heavy metals. Contaminants will be included.

In order to supplement the problems of the refined salt and sun salt, various kinds of processed salts prepared using various additives have been released. The additives used here are chitosan, herbs, salt plants, green tea, herbal medicines, etc., which are known to be functional, and are mainly used, and are manufactured by various methods such as applying them to extracts in the form of salt or putting them in the process of heating seawater.

There are not many mushroom salt products compared to other functional salts. Mushroom salt can be divided into a method of manufacturing the mushroom juice mixed with the roasted salt and then recrystallized by heating again, and prepared by adding mushrooms or mushroom extract during the process of boiling the salt to determine the salt. Mushroom salts currently patented or sold include salts prepared by heat-treating situational mushrooms and deep-sea water at low temperature, and mushroom salts made by mixing extracts of shiitake mushrooms, enoki mushrooms, matsutake mushrooms, and oyster mushrooms with salt. There is this. Conventional mushroom salts, however, were merely salts added to minerals or nutrients.

It is an object of the present invention to provide a method for producing mushroom salt that can enhance minerals and impart antioxidant functionality with beneficial minerals while removing impurities of sun salt.

Mushroom salt production method having an antioxidant activity of the present invention is a mushroom hot water extract manufacturing step of hydrothermal extraction of any mushroom selected from shiitake mushroom, oyster mushroom and sour mushroom; Brine preparation step of dissolving 10 to 40 parts by weight of water in 10 parts by weight of the sun salt; Mixing the mushroom hot water extract and brine; And evaporating the water in the mixture to recrystallize it.

In the method for preparing mushroom salt having an antioxidant activity of the present invention, the mushroom hot water extract manufacturing step is characterized in that 100 to 500 parts by weight of water is added to 10 parts by weight of dried mushrooms and extracted for 10 to 180 minutes at 90 to 110 ° C.

The method for producing mushroom salt having an antioxidant activity of the present invention is characterized in that it further comprises a step of concentrating a solid content concentration of 5 to 40% by weight after hot water extraction in the mushroom hot water extract manufacturing step.

Mushroom salt having the antioxidant activity of the present invention is prepared by the above method and is characterized in that the mushroom hot water extract 0.5 to 5 parts by weight based on solids based on 100 parts by weight of salt.

Mushroom salt having the antioxidant activity of the present invention is characterized in that 2,2-diphenyl-1-picryl-hydrazyl radical scavenging ability is 70% or more.

The present invention provides a method for preparing mushroom salt that can supply beneficial minerals to the human body through mushrooms while eliminating the impurity of natural salts, while also providing antioxidant functionality while providing antioxidant functionality. It enables the manufacture of well-being salts with excellent nutritional and health functions that could not be achieved with refined or sun salts.

Mushroom salt production method having an antioxidant activity of the present invention is a mushroom hot water extract manufacturing step of hydrothermal extraction of any mushroom selected from shiitake mushroom, oyster mushroom and sour mushroom; Brine preparation step of dissolving 10 to 40 parts by weight of water in 10 parts by weight of the sun salt; Mixing the mushroom hot water extract and brine; And evaporating moisture in the mixture to recrystallize.

Mushroom hot water extract manufacturing step of the present invention is 100 to 500 parts by weight of water, preferably 200 to 450 parts by weight to 10 parts by weight of dried mushrooms extracted 10 to 180 minutes at 90 ~ 110 ℃.

Mushroom hot water extract of the present invention is a solid content concentration of 0.5 to 2% by weight after hot water extraction, but preferably 10 to 20 times the solid concentration of 5 to 40% by weight, more preferably 8 to 38% by weight It is to use the concentrated. It is preferable to use the brine prepared in the present invention and the mushroom hot water extract concentrated at the above concentration to show the synergistic effect of the antioxidant activity.

In the mushroom salt preparation of the present invention, the addition ratio of mushroom hot water extract to salt is 0.5 to 5 parts by weight, preferably 1 to 4.5 parts by weight, based on the mushroom hot water extract solids, based on 100 parts by weight of salt. Will be. Below the lower limit, the antioxidant activity due to the mushroom hot water extract is not sufficiently exhibited. When the upper limit is exceeded, the amount of mushrooms used increases, so that the cost burden increases, but there is no increase in the antioxidant activity. The antioxidant activity of the mushroom salt prepared by the method of the present invention is 2,2-diphenyl-1-picryl-hydrazyl radical scavenging ability of 70% or more.

Hereinafter, the present invention will be described in more detail with reference to Examples and Preparation Examples. These examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited by these examples.

Shiitake mushrooms were cut from slices from the Jeonnam Forest Resources Research Institute, sliced into slices and dried at 10% moisture using a 40 ℃ warm air dryer. Pleurotus mushrooms were purchased from Nampyeong Agricultural Cooperatives in Naju-si, Jeonnam, After tearing, it was dried with a moisture content of 9% using a 40 ℃ warm air dryer, and the dry thirsty mushroom was purchased from the Nampyeong Agricultural Cooperatives in Naju City, Jeonnam, as the source of Bukhansan, and the moisture content was 16%. In addition, sun salt was purchased and used at Taepyeong Salt Farm in Jeungdo-myeon, Sinan-gun, Jeonnam.

Preparation Example 1:

500 g of finely chopped dried shiitake mushrooms were extracted with distilled water 8,000 mL for 1 hour at 100 ° C., and then the shiitake mushrooms were extracted again with 5,000 mL of water at 100 ° C. for 1 hour under high pressure hot water extraction and then juiced using a press. The solid content of the mushroom hot water extract was 1.2% by weight, which was concentrated under vacuum at 60 ° C. to prepare 520 mL of the mushroom hot water extract having a solid content of 30% by weight (31.2% recovery of the mushroom extract solids compared to the dried shiitake mushroom).

Preparation Example 2:

500 g of dried oyster mushrooms were extracted with distilled water 8,000 mL for 1 hour at 100 ° C., and then oyster mushrooms were extracted again with 5,000 mL of water at 100 ° C. for 1 hour under high pressure hot water extraction. The solid content of the mushroom hot water extract was 1.2% by weight, which was then concentrated in vacuo at 60 ° C. to prepare 520 mL of the mushroom hot water extract having a solid content of 30% by weight (31.2% recovery of the mushroom extract solids compared to dried oyster mushroom).

Preparation Example 3:

500 g of finely chopped dry wood mushrooms were extracted with 8,000 mL of distilled water at 100 ° C. for 1 hour, and then the Oyster mushrooms were extracted, and extracted with 11,000 mL of water at 100 ° C. for 1 hour under high pressure hot water and then juiced using a press. The solid content of the mushroom hot water extract was 0.4% by weight, which was concentrated in vacuo at 60 ° C. to prepare 850 mL of the mushroom hot water extract having a solid content of 9% by weight (15.3% recovery of the mushroom extract solids compared to dry wood mushrooms).

Experimental Example 1 Analysis of General Components of Mushroom Hot Water Extract

Moisture, ash, crude fat and crude protein of mushroom hot water extracts of Preparation Examples 1 to 3 were measured, and carbohydrates and calories were calculated and shown in Table 1.

division Calories (kcal) moisture(%) Ashes (%) Crude fat (%) Crude Protein (%) carbohydrate(%) Preparation Example 1 102.79 ± 1.02 70.46 ± 0.01 4.30 ± 0.15 0.36 ± 0.08 8.88 ± 0.12 16.01 ± 0.04 Preparation Example 2 86.52 ± 1.00 73.60 ± 0.06 5.04 ± 0.28 0.21 ± 0.02 12.99 ± 0.06 8.16 ± 0.14 Production Example 3 5.04 ± 1.00 91.50 ± 0.12 0.73 ± 0.03 0.10 ± 0.08 2.63 ± 0.00 5.04 ± 0.07

In Preparation Example 1, the calories are 102.79 ± 1.02 kcal, and it can be seen that the nutritional content is more abundant than 86.51 ± 1.00 kcal of Preparation Example 2 and 5.04 ± 1.00 kcal of Preparation Example 3. In the case of Preparation Example 1, the carbohydrate content was 2 to 3 times higher than other Preparation Examples, and Preparation Example 2 was measured to be 1.5 to 6 times higher crude protein content. Thirst mushroom extract of Preparation 3 was found to be lower than all other items except moisture compared to other preparations, which may be due to the low soluble solid content of the mushroom extract. Thirsty mushroom absorbed two to three times its water when extracted, making it bulky and very difficult to juice, and the juice was very sticky and slippery. In the process of concentration under reduced pressure, there was a problem that often boiled over, and after concentration, the content of soluble solids was 9% by weight, which was measured in about one third of other preparation examples.

Example

Mushroom salt was prepared as shown in FIG. First, 500 g of natural salt was dissolved in 1,000 mL of distilled water, and then filtered through a 100 mesh filter net to remove impurities, and 5, 10, 15, 20, and 25 weights of mushroom hot water extracts of Preparation Examples 1 to 3, respectively, based on 100 parts by weight of natural salt After the addition, the mixture was warmed directly to 100 ° C. and stirred continuously so that the salt did not stick to the bottom, water was blown off with steam and the salt was recrystallized. Next, the recrystallized salt was put into a drying oven at 60 ° C. and dried for 48 hours, and then finely ground to 20 mesh or less.

Comparative example

The natural salt used in the preparation example in Comparative Example 1, the flower salt which is a commercially available salt in the market in Comparative Example 2, and the taste salt in the market in Comparative Example 3 were used.

In Comparative Example 4, 15 parts by weight of dried shiitake mushroom powder pulverized to 20 mesh or less was mixed with 100 parts by weight of baked salt commercially available, and Comparative Example 5 was prepared in 100 parts by weight of 100 parts of baked salt commercially available. 15 parts by weight of shiitake mushroom hot water extract was mixed and roasted and dried.

Experimental Example 2: Quality Characteristics Analysis

Table 2 shows the results of measuring pH, water content and sodium chloride content of the salts of Examples and Comparative Examples. Moisture content was measured by atmospheric drying method and sodium chloride content by the Mohr method.

As the amount of mushroom hot water extract of each preparation increased, the pH of the prepared salt also decreased. This is due to the pH of the mushroom hot water extract of each preparation, pH of Preparation Example 1 is 6.00, Preparation Example 2 is 6.07, Preparation Example 3 is 4.71. The pH dropped sharply while exceeding parts by weight. The pH of Comparative Example 4 is 9.03, and Comparative Example 5 is 10.11, which is considered to be due to the use of baked salt having a high pH when baked at high temperature.

In the moisture and sodium chloride content, the salt of the sun salt of Comparative Example 1 was the highest at 5.87 ± 0.06%, and the roasted salt of Comparative Example 5 and 15 parts by weight of Shiitake hot water extract of Preparation Example 1 were mixed with roasted and dried to 0.72 ± 0.00%. The lowest measurement was made. Natural salt is considered to have a high moisture content because it does not undergo drying work other than removing the water from the warehouse during manufacture, and it can be seen that the water content of the flower salt, the salt salt, and the mushroom salt is lowered through the drying process. Moisture content of thirsty mushroom salt using the mushroom extract of Thirsty Mushroom Water from Preparation Example 3 was measured to be higher than other mushroom salts because of the high water content of sticky material extracted from thirsty mushrooms. The moisture content of the woody mushroom was suitable for 5.5% by weight or less of the processed salt sanitary standard of food industry.

The sodium chloride content tended to decrease as the amount of mushroom hot water extract of the preparation increased, which means that the sodium chloride content was inversely proportional to the amount of mushroom hot water extract. I think.

The sodium chloride content of Comparative Example 4 was measured to be 86.73 ± 1.58, which is due to the fact that mushroom powder was mixed with salt, which was measured to be higher than the actual salt weight when measuring sodium chloride, and Comparative Example 5 was 96.07 ± 0.84. It was measured slightly higher.

Experimental Example 3: Mineral Content Analysis

After the dry salt by selecting the mushroom salt added 15 parts by weight of mushroom hot water extract and the salt of Comparative Example 1, calcium, potassium, magnesium and sodium were atomic absorption spectrophotometer, Hitachi Z-2300 polarized zeeman The remaining minerals were analyzed using Inductively Coupled Plasma-Mass Spectrometry (Agilent Thechnologies 7500) and the results are shown in Table 3.

Mushroom salts according to the embodiment of the present invention is a salt that dissolves natural salts in water, first filters impurities with a fine sieve, and then recrystallizes the salts by heating, and removes a certain amount of all salts in the case of arsenic having a heavy metal content in the natural salts. Arsenic was removed in 1/9, especially in shiitake salt, cadmium was removed from oyster mushroom salt, and mercury was removed from oyster mushroom and thirsty mushroom salt.

The sodium content showed similar or rather low levels of sun salt. In addition, it was confirmed that the potassium content, which is low sodium salt, which can reinforce the salty taste, is 1.3 to 2.4 times more enhanced. In addition, calcium content has been strengthened more than four times compared to sun salt, and other minerals such as copper, iron, manganese, and cobalt, which are beneficial to the human body, are also strengthened, so it is not salty salt. It was confirmed that it is a high mineral salt.

Experimental Example 4: Antioxidant Activity Assay

Antioxidant activity was measured by DPPH radical scavenging ability, and 1 mL of sample was added with 9 mL of metanol, extracted at room temperature for 24 hours, and filtered using a 0.45 μm filter as a test solution. 1 mL of 0.2 mM DPPH (2,2-diphenyl-1-picryl-hydrazyl) and 1 mL of sample solution were added and mixed. After 30 minutes, the absorbance (UV-spectrophotometer, 50conc, varian) was measured at 517 nm using methanol as a control. , DPPH radical scavenging ability was calculated by the following equation.

[Equation 1]

Salt and salt of the Examples and Comparative Examples were compared with the antioxidant hot water extract of Preparation Examples 1 to 3 itself.

Mushroom salt (4.5 parts by weight of mushroom hot water extract based on solids) added 15 parts by weight of mushroom hot water extract of Preparation Example 1 with respect to 100 parts by weight of sun salt was more than the mushroom extract (30% by weight of solid content) of Preparation Example 1 itself. It showed high antioxidant activity, and this antioxidant activity was not increased any more even if the addition amount of Preparation Example 1 to 20 parts by weight, 25 parts by weight. In addition, when using the shiitake mushroom hot water extract of Preparation Example 2 also showed a similar tendency.

The mushroom salt (1.8 parts by weight of mushroom hot water extract based on solids) added 20 parts by weight of mushroom hot water extract of Preparation Example 3 with respect to 100 parts by weight of sun salt was more than the mushroom extract itself (solid content of 9% by weight) of Preparation Example 3. It showed high antioxidant activity.

In addition, the mushroom salt prepared by adding 15 parts by weight of shiitake mushroom extract of Example and the antioxidant activity of the comparative examples are shown in Table 5.

division Mushroom Extract Addition
(Solid content basis) Mushroom Addition Antioxidant activity Shiitake mushroom extract of Examples 4.5 parts by weight - 92.43 ± 0.05 Shiitake mushroom extract of Examples 3 parts by weight - 76.38 ± 0.01 Shiitake mushroom extract of Examples 1.5 parts by weight - 42.67 ± 0.22 Comparative Example 1 - - -2.66 ± 0.05 Comparative Example 2 - - -0.01 ± 0.05 Comparative Example 3 - - -5.02 ± 0.02 Comparative Example 4 - 15 parts by weight 67.19 ± 0.00 Comparative Example 5 4.5 parts by weight - 50.09 ± 0.08

Natural salt, flower salt, and salt of Comparative Examples 1 to 3 did not show any antioxidant activity, and mushroom salt to which dry shiitake mushroom powder of Comparative Example 4 was added was 67.19 ± 0.00 to obtain the mushroom hot water extract (solid basis) of Preparation Example 1. In order to achieve the antioxidant activity equivalent to the used mushroom salt, it was confirmed that a significant amount of mushrooms should be added.

In addition, Comparative Example 5 has an antioxidant activity of 50.09 ± 0.08, which is lower than that of Comparative Example 4, showing that the mushroom hot water extract of Preparation Example 1 is close to the mushroom salt added 1.5 parts by weight based on the solid content, Shiitake mushroom hot water extract of Preparation Example 1 Even though using the same method as in Comparative Example 5, the method of coating only the surface of the mushroom extract by mixing and roasting only, the antioxidant activity of the prepared mushroom salt compared to the method of completely resolving the salt of the present invention and then recrystallized with the mushroom extract Was found to be significantly lower.

Figure 1 is a flow chart showing each step of the mushroom salt manufacturing process of an embodiment of the present invention.

Claims (5)

Mushroom hot water extract manufacturing step of extracting hot water to put 100 to 500 parts by weight of water to any one mushroom selected from shiitake mushroom and oyster mushroom; Concentrating the mushroom hot water extract 10 to 20 times to prepare a mushroom hot water extract concentrate of 5 to 40% by weight solid content; Brine preparation step of dissolving 10 to 40 parts by weight of water in 10 parts by weight of the sun salt; Mixing the mushroom hot water extract concentrate with brine such that 0.5 to 5 parts by weight of the mushroom hot water extract is included in 100 parts by weight of salt based on a solid content; And Evaporating the water in the mixture to recrystallize; Method of producing a mushroom salt having an antioxidant activity comprising a. The method of claim 1, wherein the mushroom hot water extract manufacturing step is a mushroom salt manufacturing method having an antioxidant activity, characterized in that the extraction for 10 to 180 minutes at 90 ~ 110 ℃. delete Prepared by the method according to claim 1 or 2, containing about 0.5 to 5 parts by weight of mushroom hot water extract based on solids based on 100 parts by weight of salt, 2,2-diphenyl-1-picryl-hydrazyl radical scavenging ability Mushroom salt having an antioxidant activity, characterized in that more than 70%. delete

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