KR101462310B1 - method for lentinula edodes extracts and the extract - Google Patents

method for lentinula edodes extracts and the extract Download PDF

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KR101462310B1
KR101462310B1 KR1020120043550A KR20120043550A KR101462310B1 KR 101462310 B1 KR101462310 B1 KR 101462310B1 KR 1020120043550 A KR1020120043550 A KR 1020120043550A KR 20120043550 A KR20120043550 A KR 20120043550A KR 101462310 B1 KR101462310 B1 KR 101462310B1
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mushroom
weight
water
shiitake
parts
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KR20130120562A (en
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정낙송
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주식회사 엘비씨
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 표고버섯 추출 방법에 관한 것으로서, 표고버섯을 건조하는 건조단계와; 건조된 표고버섯을 분쇄하는 분쇄단계; 분쇄된 표고버섯을 식물성 유산균과 혼합하는 혼합단계; 유산균과 혼합된 표고버섯 분말을 발효시키는 발효단계; 발효된 표고버섯에 물을 3내지 5배수 가하고 65℃ 30분간 살균하고 30내지 45℃에서 1내지 2시간 추출하는 추출단계;로 이루어진 것을 표고버섯 추출방법을 제공하여 에너지 소비는 줄이고, 제조원가를 절감하고, 추출물의 수득율을 높일 수 있다.The present invention relates to a method for extracting mushroom, comprising: a drying step of drying mushroom; A pulverizing step of pulverizing the dried mushroom; A mixing step of mixing the ground mushroom with the vegetable lactic acid bacteria; Fermenting step of fermenting mushroom powder mixed with lactic acid bacteria; The fermented shiitake mushroom is added with 3 to 5 times of water, sterilized at 65 DEG C for 30 minutes, and extracted at 30 to 45 DEG C for 1 to 2 hours. The shiitake mushroom extraction method is provided to reduce energy consumption and reduce manufacturing cost , And the yield of the extract can be increased.

Description

표고 버섯 추출방법 및 그 추출물{method for lentinula edodes extracts and the extract}METHOD FOR LENTINA EDODES EXTRACTS AND THE EXTRACTS

본 발명은 표고버섯 추출 방법 및 그 방법에 의해 추출되는 추출물에 관한 것으로서, 더욱 상세하게는 포고 버섯의 추출물에서 나타나는 조미료의 맛을 최소화하여 음료용 첨가물로 활용할 수 있도록 하는 표고 버섯 추출방법 및 그 추출물에 관한 것이다.
The present invention relates to a method for extracting mushroom and method for extracting mushroom from a mushroom, and more particularly, to a method for extracting mushroom from a mushroom, .

예로부터 표고버섯은 버섯 중에서 맛과 향이 좋아 식재료로 매우 유용하게 사용되어 왔을 뿐만 아니라, 에리다데닌이라는 물질이 있어서 이것이 핏속의 콜레스테롤치를 낮출 수 있으며, 나아가 항암 면역향상 기능이 있다. Since ancient times, shiitake mushroom has been used very usefully as a food material because of its taste and flavor among mushrooms, and it has a substance called eridadenin, which can lower the cholesterol level in the blood, and furthermore, it has an anti-cancer immunity enhancement function.

또한, 혈압을 낮추는 작용도 있기 때문에 고혈압이나 동맥경화의 예방 등 성인병의 예방과 조정에 매우 유용한 재료가 되고 있다. In addition, since it also acts to lower blood pressure, it has become a very useful material for preventing and adjusting adult diseases such as prevention of hypertension and arteriosclerosis.

표고버섯의 감칠맛은 구아닐산으로 핵산계 조미료의 성분에 의한 것임이 알려져 있다. 이 밖에 표고버섯에는 비타민 D의 효과를 가지는 에르고스테롤이 많이 함유되어 있어 체내에서 자외선을 받으면 비타민 D로 변한다. 한편, 비타민 B1과 B2은 물론 식물체에는 존재하지 않는 것으로 알려져 있던 비타민 B12가 표고 속에 많다는 것도 밝혀졌다.It is known that the richness of shiitake mushrooms is due to the components of the nucleic acid-based seasoning in guanylic acid. In addition, shiitake mushrooms contain a lot of ergosterol that has the effect of vitamin D, changes to vitamin D when the body receives ultraviolet light. On the other hand, it was also found that vitamin B12 and vitamin B2, which were known not to exist in plants, were found in the altitude.

또한, 여러 채소요리에 표고버섯을 넣으면 고기 이상으로 맛이 좋아진다. 이것은 가장 강력한 감칠맛 성분인 구아닐산을 함유하고 있기 때문이다. 그러나, 이러한 구아닐산과 같은 유리 아미노산에 의한 조미료 맛이 강하여 음료용으로는 개발되지 못하는 단점이 있다. 음료용의 원료로 개발되기 위하여서는 이 조미료 맛을 없애야 하는데, 이를 추출물 중에서 선택적으로 제거하기에는 경제적으로 많은 부담이 있다. In addition, if you add shiitake mushrooms to various vegetable dishes, it tastes better than meat. This is because it contains guanylic acid, the most potent taste ingredient. However, there is a disadvantage in that the seasoning taste due to free amino acids such as guanylic acid is so strong that it can not be developed for beverage use. In order to be developed as a raw material for beverages, it is necessary to eliminate the flavor of this seasoning, and it is economically heavy to selectively remove it from the extract.

예를 들면, 대한민국특허출원 2000-0074468호에는 "진공탱크 내부로 약재를 투입하고 진공 탱크의 내부를 진 공화 시킨 후 진공탱크 내부로 물을 공급하여 물이 진공 탱크 내부의 저 압력에 의해 약재의 내부로 침투되면서 흡수되어 지고 상기 물 침투 과정을 거친 진공탱크에 열을 가하여 약재들과 물이 자연적으로 교반되도록 한 다음 추출과정의 가압장치에 의해 진공탱크 내부의 약재들을 가압하여 외부로 추출하여 약재 액을 분리할 수 있는 방법"이 개시되어 있다.  Korean Patent Application No. 2000-0074468, for example, discloses that "a medicine is introduced into a vacuum tank, the inside of the vacuum tank is purged, and water is supplied to the inside of the vacuum tank so that water is supplied to the inside of the vacuum tank So that the medicinal materials and water are naturally stirred. Then, the medicines in the vacuum tank are pressurized by the pressurizing device of the extraction process to extract the medicines and the medicinal materials are extracted to the outside, Liquid separating method "

그러나 이러한 종래기술은 진공을 유지하기 위한 진공태크 등 고가의 진공 장비가 요구되는 문제점이 있다. However, such conventional techniques have a problem in that expensive vacuum equipment such as a vacuum tack for maintaining a vacuum is required.

또한, 대한민국특허출원 1994-0014595호에는 "배양세포를 포함하는 신선한 또는 건조된 한약재료에 추출용매로서 물을 가하고 극초단파를 조사하여 한약재료로부터 유효성분을 추출하는 방법" 이 개시되어 있다. Korean Patent Application No. 1994-0014595 discloses a method for extracting an active ingredient from herbal medicine materials by adding water as an extraction solvent to fresh or dried herbal medicine materials containing cultured cells and irradiating microwaves.

그러나 이러한 방법 또한 극초단파를 발생시키기 위한 장치 등의 고가의 장비가 필요한 문제점이 있다.However, this method also requires expensive equipment such as a device for generating microwaves.

또한, 대한민국특허출원 2001-0094243호에는 약재를 알코올에 침지하여 숙성시키는 추출물을 제조하는 방법이 개시되어 있는데 이는 추출에 장시간이 소요될 뿐만 아니라 다량의 꿀이 소비되어야 하는 문제점이 있다.
Korean Patent Application No. 2001-0094243 discloses a method for producing an extract which is obtained by immersing a medicinal substance in an alcohol to aged. This method requires a long time for extraction and requires a large amount of honey to be consumed.

본 발명은 목적은 건강에는 좋지 조미료 맛과 향이 강하여 음료용으로 개발이 되지 않는 표고버섯을 가공하여 경제적인 방법으로 음료용으로도 사용이 적합한 향과 기호 성을 갖는 추출물을 획득할 수 있는 표고버섯 추출방법을 제공하고자 한다.
The object of the present invention is to provide a shiitake mushroom which can produce an extract having a flavor and palatability suitable for beverage use in an economical manner by processing a shiitake which is good for health, Extraction method.

이러한 본 발명의 목적은 표고버섯을 두께 2 ~ 5㎜두께로 슬라이싱하고, 40내지 50℃에서 수분 함량 10±3% 이내로 건조하는 건조단계와; 건조된 표고버섯을 입자크기가 1000㎛ 이하로 분쇄하는 분쇄단계; 밀기울 4중량부, 누룩 분말 1중량부, 건조 효모 0.01중량부, 물 2중량부를 혼합한 후, 40℃에서 3 내지 10일간 발효시켜 제조한 식물성 유산균 배양물 1중량부와 표고버섯 분쇄물 4중량부, 물 2중량부를 혼합한 혼합물을 40±5℃의 분위기에서 10 내지 15일간 발효시키는 발효단계; 발효된 표고버섯에 물을 3내지 5배수 가하고 65℃ 30분간 살균하고 30내지 45℃에서 1내지 2시간 추출하는 추출단계;로 이루어진 표고버섯 추출방법에 의해 달성될 수 있다.It is an object of the present invention to provide a method for producing a shiitake mushroom which comprises slurrying shiitake mushrooms having a thickness of 2 to 5 mm and drying the shiitake mushroom at a temperature of 40 to 50 ° C to a moisture content of 10 ± 3% A pulverizing step of pulverizing the dried mushroom to a particle size of 1000 mu m or less; 4 parts by weight of wheat bran, 1 part by weight of yeast powder, 0.01 part by weight of dry yeast and 2 parts by weight of water were mixed, and then 1 part by weight of cultured vegetable lactic acid bacteria produced by fermentation at 40 DEG C for 3 to 10 days and 4 parts by weight And 2 parts by weight of water is fermented for 10 to 15 days in an atmosphere of 40 ± 5 ° C; An extraction step of adding 3 to 5 times of water to the fermented shiitake and sterilization at 65 DEG C for 30 minutes and extraction at 30 to 45 DEG C for 1 to 2 hours.

본 발명에 따른 추출물은 위에서 열거한 방법에 의하여 추출된 표고버섯 추출물이다.
The extract according to the present invention is a mushroom extract extracted by the above-mentioned method.

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이와 같이 본 발명은 표고버섯을 먼저 물리적 및 화학적으로 미분쇄하고 밀기울로 발효시킨 후, 물을 용매로 하여 진탕한 경우에 에너지 소비는 줄이고, 제조원가를 절감하고, 추출물의 수득율을 높일 수 있는 효과를 갖는다.
As described above, the present invention is effective in reducing energy consumption, manufacturing cost, and yield of extract when the shiitake is physically and chemically pulverized first and then fermented with bran and shaken with water as a solvent .

이하에서 본 발명에 따른 표고버섯 추출방법을 보다 구체적으로 살펴보면 다음과 같다. Hereinafter, the method for extracting shiitake mushroom according to the present invention will be described in more detail as follows.

본 발명에 따른 표고버섯 추출방법은 표고버섯을 건조하는 건조단계와; 건조된 표고버섯을 분쇄하는 분쇄단계; 분쇄된 표고버섯을 식물성 유산균 배양물과 혼합하여 발효시키는 발효단계; 발효된 표고버섯에 물을 3내지 5배수 가하고 65℃ 30분간 살균하고 30℃ 내지 45℃에서 1내지 2시간 추출하는 추출단계로 이루어진다.The method for extracting mushrooms according to the present invention comprises: a drying step of drying mushrooms; A pulverizing step of pulverizing the dried mushroom; A fermentation step in which pulverized shiitake is fermented by mixing with a vegetable lactic acid bacterium culture; The fermented mushroom is prepared by adding water 3 to 5 times, sterilized at 65 DEG C for 30 minutes, and extracted at 30 DEG C to 45 DEG C for 1 to 2 hours.

본 발명에 따른 방법으로 추출될 수 있는 표고버섯은 상기 약재들은 신선하거나 건조된 상태로 이용될 수 있지만 건조된 것을 이용하는 것이 바람직하다.The shiitake mushroom which can be extracted by the method according to the present invention can be used in a fresh or dried state, but it is preferable to use dried shiitake.

본 발명에 따른 제조방법의 건조단계는 표고버섯을 일정한 크기 바람직하게는 2㎜ 내지 5㎜두께로 절단하고, 파장 400㎚ 내지 200㎚의 근자외선 램프가 설치된 열풍 건조기 내에 투입하여 자외선이 버섯에 골고루 조사될 수 있도록 얇게 펴서 40℃ 내지 50℃에서 수분 함량 10±3% 이내로 건조시키는 것이 바람직하다. 이렇게 함으로써 건조증에 표고버섯 내에 지용성 생리활성물질의 함량이 높아지는 장점이 있다. In the drying step of the production method according to the present invention, shiitake is cut into a certain size, preferably 2 mm to 5 mm in thickness, and placed in a hot-air dryer equipped with a near-ultraviolet lamp having a wavelength of 400 nm to 200 nm. It is preferable to dry it so that it can be irradiated with a moisture content of 10 3% or less at 40 캜 to 50 캜. Thus, there is an advantage that the content of the lipophilic physiologically active substance in the shiitake mushroom is increased in dryness.

본 발명에 따른 제조 방법의 분쇄단계는 적어도 1000㎛ 이하, 바람직하게는 500㎛ 이하, 보다 바람직하게는 250㎛ 이하의 입도를 갖도록 미분쇄한다.The pulverization step of the production method according to the present invention is finely pulverized to have a particle size of at least 1000 탆, preferably 500 탆 or less, more preferably 250 탆 or less.

본 발명에 따른 제조방법의 혼합단계는, 밀기울 4중량부, 누룩 분말 1중량부, 건조 효모 0.01중량부, 물 2중량부을 혼합한 후, 40℃에서 3 내지 10일간 발효시켜 제조한 식물성 유산균 배양물 1중량부, 건조 표고버섯 분쇄물 4중량부, 물 2중량부를 혼합한다. 이때 밀기울, 누욱, 건조표모 및 물의 혼합물에는 대기중의 유산균이 증식하는데 이상적인 조건을 제공하게 되므로 식물성 유산균이 배양이 효율적으로 이루어지게된다. In the mixing step of the production method according to the present invention, a mixture of 4 parts by weight of wheat bran, 1 part by weight of yeast powder, 0.01 part by weight of dry yeast and 2 parts by weight of water is mixed with vegetable lactic acid bacteria cultured by fermentation at 40 DEG C for 3 to 10 days 1 part by weight of water, 4 parts by weight of dried shiitake mushroom pulverized material and 2 parts by weight of water are mixed. At this time, the mixture of wheat bran, wheat bran, dried wheat bran and water provides an ideal condition for proliferation of atmospheric lactic acid bacteria, so that cultivation of plant lactic acid bacteria can be efficiently performed.

본 발명에 따른 제조 방법의 발효단계는 상기 표고버섯 분쇄물과 식물성 유산균 배양물의 혼합물을 40±5℃의 분위기에서 10 내지 15일간 발효시킨다. 이와 같은 발효과정에서 표고버섯의 색상이 검게 변하고, 향긋한 빵 냄새가 발현하게 된다. In the fermentation step of the production method according to the present invention, the mixture of the shiitake mushroom pulverized product and the vegetable lactic acid bacterium culture is fermented at 40 ± 5 ° C for 10 to 15 days. In such a fermentation process, the color of shiitake mushroom turns black, and the smell of fragrant bread is expressed.

본 발명에 따른 제조 방법의 추출단계는 상기 발효단계에서 얻어진 표고버섯 발효물 1중량부에 물 3 내지 5중량부를 가하고, 65℃에서 30분간 살균 처리하고, 온도를 30℃ 내지 45℃로 냉각시켜 1 내지 2시간 진탕하는 단계로 이루어진다. 추출단계에서 제조된 진탕 액은 통상의 방법에 따라 추출액을 분리한다. 즉, 추출액은 진탕 액을 원심분리 또는 여과하여 유효 성분이 빠져나간 버섯 분쇄물을 제거함으로써 얻을 수 있다.
In the extraction step of the production method according to the present invention, 3 to 5 parts by weight of water is added to 1 part by weight of the mushroom fermented product obtained in the fermentation step, sterilized at 65 DEG C for 30 minutes, cooled to 30 DEG C to 45 DEG C And shaking for 1 to 2 hours. For the shaking solution produced in the extraction step, the extract is separated according to a conventional method. That is, the extract can be obtained by centrifuging or filtering the shaking solution to remove the mushroom pulverized material from which the active ingredient has been removed.

< 실시예 1> &Lt; Example 1 >

시중에서 구입한 생 표고를 두께 3㎜로 슬라이싱 한 후, 200㎚ 파장의 자외선램프가 설치된 열풍 건조기 내에 알게 펴서 내부 온도를 40℃로 하여 3일간 환풍시켜 수분 함량 10%의 건 표고를 제조하였다. 이 건 표고를 파쇄기를 이용하여 입경 130㎛~250㎛로 미분쇄하였다. The sliced raw silk purchased in the market was sliced to a thickness of 3 mm, and then dried in a hot air drier equipped with a UV lamp having a wavelength of 200 nm. The internal temperature was raised to 40 캜 for 3 days to produce a 10% moisture content. This dry weight was pulverized to a particle diameter of 130 탆 to 250 탆 using a crusher.

상기 미분쇄된 표고버섯분말 4㎏, 물 2㎏, 누룩 1㎏+물 2㎏+ 밀기울 4㎏+ 건조 효모 10g, 유산균을 혼합하여 발효시켜 얻은 식물성 유산균 배양물 1㎏을 혼합하고, 40℃로 유지되는 항온조에서 10일간 발효시켰다. 이 발효물 5㎏에 물 25㎏을 가하고, 온도를 65℃로 상승시켜 30분간 유지한 후, 다시 40℃로 냉각시킨 후, 이 온도에서 2시간 동안 펌프로 순환시켜 진탕 액을 제조하였다. 이 진탕 액을 원심 분리하여 고형분 4brix%의 검은색 여과액 25㎏을 얻었다. 이 여과액을 고형분 50brix% 농축하였다.4 kg of the finely pulverized mushroom powder, 2 kg of water, 1 kg of yeast, 2 kg of water, 4 kg of bran and 10 g of dry yeast were mixed with 1 kg of cultured vegetable lactic acid bacteria obtained by fermenting lactic acid bacteria, And fermented in a constant temperature bath for 10 days. 25 kg of water was added to 5 kg of this fermented product, and the temperature was raised to 65 DEG C and held for 30 minutes, then cooled again to 40 DEG C, and then circulated by the pump at this temperature for 2 hours to prepare an agitation liquid. The shaking solution was centrifuged to obtain 25 kg of a black filtrate having a solid content of 4brix%. This filtrate was concentrated to a solid content of 50brix%.

[표 1]은 상기 실시예 2에 의해 얻어진 농축액을 10명의 관능 요원들에게 평가한 결과이다.[Table 1] is a result of evaluating the concentrate obtained by the above Example 2 with 10 sensory members.



평가
항목

evaluation
Item



표고버섯 조미료 맛이 나는가?

Shiitake seasoning flavor?

전체적인 맛은?

What is the overall taste?

다른 성분 없이 그냥 먹을 수 있게는 가?

Can I just eat without any other ingredients?

홍삼 추출물처럼 먹을 수 있겠는가?

Can you eat like red ginseng extract?

결과

result


느낀다 - 1명
느끼지 못한다 - 7명
잘 모르겠다 - 2명
Feeling - 1 person
Can not feel - 7 people
I do not know - 2 people

신맛이 난다 - 6명

Sour - 6 people

그렇다 - 7명
단맛이 있어야겠다 - 3명

Yes - 7 people
I should have sweetness - 3 people

그렇다 - 10명

Yes - 10 people

이상에서 살펴본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않으며, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자들에 의한 단순한 치환, 변경 등에 의한 것을 포함되어야 한다는 것은 자명하다. The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which preferred embodiments of the present invention are shown. However, the present invention is not limited to these embodiments. It should be understood that the term &quot;

Claims (6)

표고버섯을 두께 2 ~ 5㎜두께로 슬라이싱하고, 40내지 50℃에서 수분 함량 10±3% 이내로 건조하는 건조단계와;
건조된 표고버섯을 입자크기가 1000㎛ 이하로 분쇄하는 분쇄단계;
밀기울 4중량부, 누룩 분말 1중량부, 건조 효모 0.01중량부, 물 2중량부를 혼합한 후, 40℃에서 3 내지 10일간 발효시켜 제조한 식물성 유산균 배양물 1중량부와 표고버섯 분쇄물 4중량부, 물 2중량부를 혼합한 혼합물을 40±5℃의 분위기에서 10 내지 15일간 발효시키는 발효단계;
발효된 표고버섯에 물을 3내지 5배수 가하고 65℃ 30분간 살균하고 30내지 45℃에서 1내지 2시간 추출하는 추출단계;
로 이루어진 것을 특징으로 하는 표고버섯 추출방법.Slurry of shiitake mushrooms to a thickness of 2 to 5 mm and drying at a temperature of 40 to 50 캜 to a moisture content of 10 ± 3% or less;
A pulverizing step of pulverizing the dried mushroom to a particle size of 1000 mu m or less;
4 parts by weight of wheat bran, 1 part by weight of yeast powder, 0.01 part by weight of dry yeast and 2 parts by weight of water were mixed, and then 1 part by weight of cultured vegetable lactic acid bacteria produced by fermentation at 40 DEG C for 3 to 10 days and 4 parts by weight And 2 parts by weight of water is fermented for 10 to 15 days in an atmosphere of 40 ± 5 ° C;
An extraction step of adding 3 to 5 times of water to fermented shiitake, sterilizing at 65 DEG C for 30 minutes and extracting at 30 to 45 DEG C for 1 to 2 hours;
&Lt; / RTI &gt; 삭제delete 삭제delete 삭제delete 삭제delete 제 1항의 방법에 의하여 추출된 표고버섯 추출물.A mushroom extract extracted by the method of claim 1.
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KR20020085159A (en) * 2001-05-07 2002-11-16 김범규 Medium composition for lactobacillus comprising mushroom powder or mushroom extracts, composition of mushroom lactic acid fermentation using the medium composition, and method for manufacturing the composition of mushroom lactic acid fermentation
KR20030030636A (en) * 2001-10-12 2003-04-18 주식회사 싸이제닉 Manufacturing method of highly active antitumor protein-polysaccharides using fermentation of the fruit bodies of mushroom
KR100589484B1 (en) * 2004-05-28 2006-06-14 신영상 Cosmetics containing phellinus linteus extracts
KR20110082758A (en) * 2010-01-12 2011-07-20 윤상철 Health care food using extrcaton of sparassis crispa

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