KR101470951B1 - Method for producing shiitake extract powder with improved moisture resistance and shiitake extract powder produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing a shiitake extract powder with improved moisture resistance, the method comprising the steps of: (a) adding water to shiitake, followed by extraction, to prepare an extract; (b) ultrafine-pulverizing dried shiitake to a powder; and (c) mixing the extract prepared in step (a) and the powder prepared in step (b), followed by freeze-drying; to a shiitake extract powder produced by the method; and to a processed food containing the shiitake extract powder.

Description

TECHNICAL FIELD The present invention relates to a method for producing a shiitake extract powder having excellent moisture resistance and a shiitake extract powder produced by the above method,

(A) preparing an extract by adding water to shiitake mushroom; (b) micronizing dry shiitake to prepare a powder; And (c) mixing the extract prepared in the step (a) and the powder prepared in the step (b), followed by lyophilization, to prepare a mushroom extract powder having excellent moisture resistance. A process for producing the mushroom extract powder, and a processed food containing the mushroom extract powder prepared by the above method and the mushroom extract powder.

Lentinus is a mushroom belonging to the Pleurotaceae mushroom (Lentinus) and the Pleurotaceae mushroom (- Agaricales) of the Basidiomycetes. It is a wood-borne fungus that parasitizes in broad-leaved trees such as oak, beech trees in the temperate region from spring to autumn, and it becomes monkeys or climax in tree stalks and stumps of broad-leaved trees. It has been widely used for edible purposes with agriculture for a long time, and it is one of the most active mushrooms that are artificially cultivated commercially. It has also been used as a good medicine besides edible. Recent studies have shown anticarcinogenic and antihypertensive effects, and wood degradability is excellent, which is increasing its value in the pulp industry wastewater purification and livestock waste purification industries. Artificial cultivation is active in the production of lumber using oak, oak, and sawdust or rice straw. However, it has not been put to practical use due to problems of quality and cultivation time of mushroom. Optimum cultivation temperature of shiitake mushroom is 22 ~ 26 ℃, and humidity is around 70%.

It is easy to get around and the price is so cheap that the elevation that we often climb on our table is as nutritious as it has been known since ancient times. In 'Dongbok-bok' and 'Hoseok-gangmok', it is said that 'It strengthens the flame and does not feel hunger, it fixes the air and helps the blood circulation'. It also cleanses the blood and stimulates appetite. When you cook pork, it absorbs better.

Guanic acid, which is a unique flavor component of altitude, is contained more than other mushrooms. Guanic acid is good for patients with hypertension and heart disease because it has low cholesterol level. Retinans in the altitude are also powerful anticancer substances that activate the immune system. Therefore, not only cancer, but also viral diseases such as colds, hypertension and diabetes are effective.

In addition, the altitude is rich in various minerals and vitamins, and fiber helps digestion of stomach and small intestine, which is good for obesity, diabetes, heart disease and liver disease. It is also good for growing children, because it is rich in protein, calcium, phosphorus and iron, Vitamin D which is strong in bone, vitamins B essential for hematopoiesis, and ellatethene which helps blood metabolism. The sun-dried elevation is two times more nutritious than the green leaf, especially vitamin D, which helps calcium absorption, strengthening it and preventing osteoporosis.

In Korea, however, there is a risk of price decline due to shipment of floods due to weak control of shipment. Especially, mushrooms contain 85 ~ 95% of moisture, which means that they can not be stored for a long time. And the value is lowered. The development of processing products of mushrooms is very important as a way to solve these problems.

However, it is necessary to develop a mushroom powder having excellent moisture resistance to prevent the shiitake mushroom from being dried due to hygroscopicity when exposed to high temperature and high humidity.

Korean Patent Publication No. 2000-0018402 discloses a method for producing an agaricus mushroom powder and Korean Patent Registration No. 0336533 discloses a method for producing mushroom powder which is pulverized to 160 mesh or more. This method is different from the method of producing shiitake extract powder.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method for manufacturing a mushroom extract powder having enhanced beta-glucan content and promoting consumption of mushroom, maximizing utilization, The present invention has been accomplished by preparing mushroom extract powder having high moisture resistance as well as improving beta-glucan content by optimizing the production conditions such as shiitake extracting method, powdering, mixing and the like.

In order to solve the above-described problems, the present invention provides a method for producing a mushroom, comprising: (a) preparing water by adding water to mushroom to extract; (b) micronizing dry shiitake to prepare a powder; And (c) mixing the extract prepared in the step (a) and the powder prepared in the step (b), followed by lyophilization, to prepare a mushroom extract powder having excellent moisture resistance. ≪ / RTI >

In addition, the present invention provides a shiitake extract powder prepared by the above method.

The present invention also provides a processed food containing the mushroom extract powder.

The shiitake extract powder of the present invention does not deteriorate the nutritional efficacy and flavor of the oak mushroom and has no odor unique to shiitake mushrooms and is excellent in moisture resistance so that it can be stored for a long time and also has excellent solubility when dissolved in water So that it can be advantageously used in foods, medicines, cosmetics industry, and the like.

Fig. 1 shows a process for producing an oily extract.
FIG. 2 shows photographs of shiitake extract powder prepared by adding starch, lactose, or super fine powder to a skim milk extract.

In order to achieve the object of the present invention,

(a) adding water to shiitake mushroom and extracting it to prepare an extract;

(b) micronizing dry shiitake to prepare a powder; And

(c) mixing the extract prepared in the step (a) with the powder prepared in the step (b), followed by lyophilization; and a process for producing a mushroom extract powder having excellent moisture resistance .

In the method for preparing the shiitake extract powder of the present invention, the mixing of step (c) may be carried out by mixing the extract prepared in step (a) and the powder prepared in step (b) in a weight ratio of 8 to 12: 0.8 to 1.2 , Preferably in a weight ratio of 10: 1. The reason for mixing at the above weight ratio is that it is easy to recover because no lumps are formed as a result of lyophilization after mixing and can be made into a powder having strong hygroscopicity and excellent dissolving power, And an extract powder having an increased beta-glucan content.

The method for producing the shiitake extract powder of the present invention, more specifically,

(a) adding water to shiitake mushrooms at a ratio of 0.8 to 1.2: 35 to 45, and then extracting at 75 to 85 ° C for 2 to 4 hours to prepare an extract;

(b) finely pulverizing the dried mushroom to a size of 18 to 40 mu m to prepare a powder; And

(c) mixing the extract prepared in the step (a) and the powder prepared in the step (b) in a ratio of 8 to 12: 0.8 to 1.2, followed by lyophilization,

More specifically,

(a) adding water to shiitake mushrooms at a weight ratio of 1:40 and then extracting at 80 ° C for 3 hours to prepare an extract;

(b) finely pulverizing the dried mushroom to a size of 18 to 40 mu m to prepare a powder; And

(c) mixing the extract prepared in step (a) and the powder prepared in step (b) in a weight ratio of 10: 1, followed by lyophilization.

In the method for preparing the mushroom extract powder of the present invention, when the extract is prepared according to the extraction condition of the step (a), the mushroom extract is extracted as a mushroom-specific odorless extract without deteriorating the nutritional efficiency and flavor of the mushroom can do.

In addition, in the method of producing the shiitake extract powder of the present invention, the ultrafine pulverization of mushroom is generally pulverized as in step (b), and the digestion rate of components such as nutrients and fiber of the mushroom And the extractability of the extract powder prepared after freeze-drying is further improved to have an excellent solubility in water.

In addition, in the method for producing the shiitake extract powder of the present invention, the freeze-drying in the step (c) is carried out for 5 to 7 hours and then for 3 to 5 hours after lowering the temperature to -35 to -45 ° C. The temperature is raised to a temperature of 25 to -35 ° C, the temperature is raised to a temperature of -16 to -24 ° C for 3 to 5 hours, and then a temperature of -8 to -12 ° C is maintained for 3 to 5 hours , The temperature is raised to -2 to 2 ° C for 2 to 4 hours, then the temperature is raised to 8 to 12 ° C for 2 to 4 hours, and the temperature is raised for 2 to 4 hours The temperature may be raised to a temperature of 16 to 24 ° C, followed by raising the temperature to 25 to 35 ° C for 2 to 4 hours and drying at a temperature of 35 to 45 ° C for 16 to 20 hours ,

More preferably, the temperature is lowered to -40 DEG C for 6 hours, then the temperature is increased to -30 DEG C for 4 hours, and the temperature is increased to -20 DEG C for 4 hours After the temperature was raised, the temperature was raised to -10 ° C. for 4 hours, the temperature was raised to 0 ° C. for 3 hours, the temperature was raised to 10 ° C. for 3 hours, The temperature can be raised to a temperature of 20 캜 for 3 hours, then the temperature can be raised to a temperature of 30 캜 for 3 hours and dried at a temperature of 40 캜 for 18 hours.

It is preferable to freeze-dry the mushroom extract with the above-described conditions without using any other drying method after mixing the mushroom ultrafine powder. However, the hot-air drying in which the general heat is applied and dried is carbonized to mucinous material The extract powder prepared by hardening hard as a syrup has a problem that it is difficult to use due to the aggregation phenomenon. However, since it is dried while keeping its shape after rapid freezing at -40 ° C during the above-mentioned freeze drying, It is dried in a friable form after drying and is easy to recover and has little change in color or taste.

The present invention also provides a shiitake extract powder having excellent moisture resistance produced by the above method.

The present invention also provides a processed food containing the shiitake extract powder. There is no particular limitation on the kind of the processed food. Examples of the food to which the mushroom extract powder can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, , A drink, an alcoholic beverage, and a vitamin complex, all of which are processed foods in a conventional sense.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of shiitake extract powder

(1) Material

The altitude of the shiitake mushroom from Jangheung Mountain was used for the preparation of the highland extract and the powder.

(2) Hot water extraction

The extract of shiitake mushroom was prepared by adding water 40 times by weight to dried shiitake mushroom and extracting it by hot water at 80 ° C for 3 hours (FIG. 1).

(3) Ultra fine powder of shiitake mushroom

The shiitake mushroom ultrafine powder was pulverized to a particle size of 18 ~ 40 ㎛ by using an air flow type ultra fine mill.

(4) Drying

Starch and lactose were added to the mushroom extract in a weight ratio of 10: 1, and the mushroom ultrafine powder was added at a ratio of 10: 0.3, 10: 0.5, 10: 1 based on the weight of the mushroom extract, And lyophilized under the conditions shown in Table 1 to prepare a powder.

Freeze-drying conditions Stage 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Temperature (℃) -40 -30 -20 -10 0 10 20 30 40 Time (h) 6 4 4 4 3 3 3 3 18

Beta Glucan  How to measure

Total glucan was obtained and the amount of? -Glucan was subtracted to quantify? -Glucan. First, 0.1 mL of the sample was put into a tube, and 1.5 mL of 37% HCl was added thereto, followed by decomposition for 45 minutes in a water bath at 30 ° C. Then, 10 mL of distilled water was added thereto, and the mixture was vortexed and incubated at 100 ° C for 2 hours. Then, 10 mL of 2N KOH was added to each well while cooling at room temperature, 100 mL of the solution was mixed with 200 mM sodium acetate buffer, and the mixture was sufficiently mixed. Then, 0.1 mL of the supernatant was added to 200 μl of exo-1,3-β-glucanase plus β-glucosidase dissolved in 200 mM sodium acetate buffer Add 0.1 mL of D-glucose standard and 0.1 mL of acetate buffer to D-glucose standard, add 0.1 mL of acetate buffer, and add 0.2 mL of acetate buffer to D-glucose standard. After mixing, the cells were incubated for 60 minutes at 40 ° C. 3 mL of GOPOD (Glucose oxidase / peroxidase mixture) was added, incubated at 40 ° C. for 20 minutes, and absorbance was measured at 510 nm.

For α-glucan, 0.1 mL of the sample was placed in a tube, 2 mL of 2M KOH was added, and the mixture was mixed for 20 minutes. Add 8 mL of 1.2 M sodium acetate buffer and mix, add 0.2 mL of amyloglucosidase plus invertase, mix well and incubate for 30 minutes in a constant temperature water bath at 40 ° C. To 0.1 mL of the supernatant was added 0.1 mL of 200 mM sodium acetate buffer and 3 mL of GOPOD, followed by incubation at 40 ° C for 20 minutes and then measuring the absorbance at 510 nm.

Example  1: The ratio of Absorption  characteristic

After lyophilization and exposure to normal temperature after each addition of the additives to shiitake mushroom extract, polydextrose and lactose showed aggregation due to moisture absorption after 2 hours, and starch addition was not available separately from mushroom extract.

The addition of ultrafine powder of mushroom powder at a ratio of 10: 0.3 to the weight of mushroom extract resulted in severe agglomeration after 30 minutes and could not be used as a powder. When mixed at a ratio of 10: 0.5, It was impossible to use due to the aftergrowing phenomenon. On the other hand, when mixed at a ratio of 10: 1, the powder was maintained at room temperature even after 24 hours, and the solubility was excellent when dissolved in water (FIG. 2).

Example  2: Extraction of high-altitude powder Beta Glucan  content

The content of beta-glucan in the mushroom extract powder prepared by the production method of the present invention is shown in Table 2 below. As a result, the contents of shiitake mushroom extract and shiitake mushroom ultrafine powder were 38.83% and 10: 1, respectively. In addition, corn starch and dextrin added powder, which was high in powdered mushroom extract, were 57.57% and 58.17%, respectively. However, they were not susceptible to hygroscopicity.

Beta Glucan Content of Shiitake Extract Powder Samples (freeze-dried) Beta Glucan (%) Freeze dried powder 2.17 Highland Extract 1 L + Ultra fine powder 30 g 26.99 Ultra fine powder 50 g 29.57 100 g of super fine powder 38.83 Lactose 100 g 37.71 Corn starch 100 g 57.57 100 g of dextrin 58.17

Claims (5)

(a) adding water to shiitake mushroom and extracting it to prepare an extract;
(b) micronizing dry shiitake to prepare a powder; And
(c) mixing the extract prepared in step (a) and the powder prepared in step (b) in a weight ratio of 8 to 12: 0.8 to 1.2, followed by lyophilization. A method for producing a shiitake extract powder excellent in moisture resistance. delete The method according to claim 1,
(a) adding water to shiitake mushrooms at a ratio of 0.8 to 1.2: 35 to 45, and then extracting at 75 to 85 ° C for 2 to 4 hours to prepare an extract;
(b) finely pulverizing the dried mushroom to a size of 18 to 40 mu m to prepare a powder; And
(c) mixing the extract prepared in the step (a) and the powder prepared in the step (b) in a ratio of 8 to 12: 0.8 to 1.2 by weight, followed by lyophilization. A method for producing a mushroom extract powder having excellent wettability. A shiitake extract powder excellent in moisture resistance produced by the method of claim 1 or 3. A processed food containing the shiitake extract powder of claim 4.

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