KR101613840B1 - The ssamjang is added subcritical extract of phellinus linteus and the manufacturing method of it - Google Patents

Abstract

The present invention relates to a sweet potato starch and a method of preparing the same. More particularly, the present invention relates to a method of extracting potato mushroom using a subcritical extraction method to produce an extract having an extremely high beta-glucan content Flavor, aroma and nutrition, and a process for preparing the same.
The present invention relates to a method for removing foreign matter, which comprises washing a soybean, a green tea, a mushroom to remove foreign substances, a green tea grinding step of drying the green tea washed in the washing step to 100-200 mesh, The powder is subjected to subcritical extraction with 10 to 40 mL of distilled water at a pressure of 0.5 to 5 MPa at a temperature of 100 to 210 DEG C for 1 to 2 hours to prepare an extract; and a step of preparing the extract of Hamchoa subcriticalum, An immersion step in which the washed soybean is immersed in a mixture of 0.1-5 g of the Hamcho subcritical extract prepared in the manufacturing step for 6 to 16 hours and the soybean immersed in the mixture in the immersion step is boiled at 90 to 100 ° C A green meju forming step of shaping a meju prepared by adding 1 to 5 g of ground green tea powder to 100 g of soybean added in the growing step to a predetermined size, A step of fermenting the green tea meju by adding 0.01-1 g of Sasa gum per 100 g of green tea meju prepared in the molding step or fermenting the green tea meju with rice straw to ferment the green tea meju, A salt water producing step of producing saline water by using a salt of sunflower or artichoke leaves and 200 to 500 g of saline produced in the salt water producing step per 100 g of fermented Green Meju in the step of fermenting green meech, A step of ripening the soaked soil in the step of soaking at room temperature for 20 to 40 days; a step of filtering out the mungbean leaves from the matured stage at the room temperature ripening step; 1 to 5 g of crushed green tea powder is added to 100 g of the green tea powder in the crushing step, followed by aging in a low temperature aging chamber at 2 to 10 ° C for 90 to 150 days, A first mixing step of mixing 55 to 65 wt% of soybeans and 35 to 45 wt% of cooked rice in the first stage, and 95 to 99 wt% of the mixture in the first mixing step, A second mixing step of mixing 1 to 5 wt% of green tea powder; a Meju mixture forming step of shaping the mixture mixed in the second mixing step into a donut form; and a Meju mixture forming step in the Meju mixture forming step, A fermentation step of fermenting the fermented milk and pulverizing the fermented milk to a size of 60 to 100mesh, mixing the 87 to 92% by weight of distilled water with 8 to 13% by weight of malt to produce maltose at 50 to 70 ° C, A saccharification step of mixing the maltose produced in the maltose production step with 59.3 to 64.3% by weight of glutinous rice powder and 35.7 to 40.7% by weight of the glutinous rice powder, and boiling the saccharide after the saccharification step to produce 50.625 to 60.625% And phase The mixture of the Meju mixture pulverization step and the powdered Meju mixture powder mixture 2.5 to 3.75 wt%, the red pepper powder 13.75 to 16.25 wt%, the crude persimmon 20 to 25 wt%, and the green peach salt 3.125 to 4.375 wt% , Aging a kochujang in which the kochujang produced in the kochujang manufacturing step is aged for 60 to 100 days, drying the shiitake mushroom washed in the washing step and pulverizing the shiitake mushroom to 60 to 100mesh, Crushed mushroom powder is subjected to subcritical extraction at a temperature of 100 to 210 DEG C under a pressure of 0.5 to 5 MPa with 10 to 40 mL of distilled water per gram of the mushroom powder to prepare an extract, In the step of aging the kochujang, 17 to 23% by weight of the kochujang aged in the aging step of the kochujang, and 3 to 7% of the mushroom subcritical extract Characterized in that it comprises a% by weight and a syrup and 5.5 ~ 8.5% by weight, chopped and Paste formulation comprising: 1-3% by weight of onion, garlic cloves blended with 0.5 to 1.5% by weight.
According to the present invention, an extract having a significantly higher beta-glucan content than the conventional hot water extraction method can be obtained by extracting the mushroom using the subcritical extract. By using the extract, it is possible to improve the storage stability, , Flavor, aroma and nutrition can be produced.

Description

[0001] The present invention relates to a process for preparing a saxam extract containing a subcritical extract of Phellinus linteus and a manufacturing method thereof,

The present invention relates to a sweet potato starch and a method of preparing the same. More particularly, the present invention relates to a method of extracting potato mushroom using a subcritical extraction method to produce an extract having an extremely high beta-glucan content Flavor, aroma and nutrition, and a method for preparing the same.

Ssamjang is a mixed field made by adding pepper paste, garlic, ginger, onion, sesame oil, etc. to doenjang, and it is common that it is manufactured by the method coming from the home. Recently, the manufacturing process has been standardized.

Phellinus linteus, which is a raw material of the present invention, is also referred to as woody mud mushroom, and it grows in a semicircular shape or a horseshoe shape and overlies with mulberry trees. In particular, beta-glucan, a major pharmacological ingredient in mushroom, is a polysaccharide that activates the immune function of normal cells to inhibit the proliferation and recurrence of abnormal cells, and inhibits the activation of NK cells It has been reported to have a strong anti-cancer effect.

Salicornia herbacea L. is an annual plant belonging to the genus Chenopodiaceae. It is called 'Tungtungmadi' in Korean. The wild plants of Salicornia spp. Are salty plants grown in the salt water areas of the South coast of Korea and the coastal waters of the west coast, and near the tidal flats with high salt concentration, absorbing a large amount of saline and storing and accumulating them in the body. In addition, natural minerals such as K, Mg, and Ca are abundant compared to other plants, and various amino acids and essential fatty acids such as linolenic acid are abundant, and various physiological effects such as succulence, constipation, antidiabetic, anti-hyperlipemia, In Japan, green tea is used as a natural monument, and in France and the Mediterranean sea, young stems are used for salads. In Mexico, Egypt and the Arabs are used for food, oil, or livestock.

The subcritical extraction method used in the present invention is an extraction method using a subcritical fluid having both gas and liquid properties, which is formed at a pressure lower than the critical temperature and higher than the vapor pressure, Water of the present invention is similar to an organic solvent having a relative dielectric constant of room temperature and normal pressure to dissolve a hydrophobic material. When water is used as the subcritical fluid, it is made of non-toxic water. Therefore, There is an advantage that there is no.

With the development of the food service industry, the consumption of meat and vegetables has increased, and sales of sesame seeds are also increasing. The development of Ssamjang has been developing various kinds of products in accordance with the consumption tendency, and researches such as improvement of flavor and shelf life are continuing.

In Korean Patent No. 10-0693458, a herb was added to the ginseng to improve its storage and palatability. In Korean Patent No. 10-0832308, sweet potato was added to reduce the sense of rejection of miso, which is the main ingredient in ginseng, Suggesting a suitable method for producing pomegranate.

The present invention provides a sesame seed to which a supercritical extract of Phellinus linteus is added and a preparation method thereof.

The method for preparing seamjang added with the mushroom subcritical extract according to the present invention comprises a washing step of washing soybean, green tea, and mushroom to remove foreign matter, and drying the green tea washed in the washing step to 100-200 mesh And a step of crushing the green tea powder with 10 ~ 40 mL of distilled water per gram of crushed green tea powder at a pressure of 0.5 ~ 5 MPa for 1 ~ 2 hours at a temperature of 100 ~ 210 ° C to produce an extract, An immersion step of immersing the washed soybean for 6 to 16 hours in a mixture of 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the essential oil extract of Hamchoa per 100 g of distilled water, A step of boiling the soybeans immersed in the mixture at 90 to 100 ° C and a step of adding 1 to 5 g of crushed green tea powder to 100 g of soybeans added in the boiling step, A green meju fermentation step in which 0.01-1 g of Hwang guk gyun is added per 100 g of green pepper meju prepared in the green mechu-molding step, , A salt water producing step of producing salt water using distilled water or a salt of sunflower salt or samarium salt obtained by subtracting an egg yolk so as to have a salinity of 14 to 20 ° Be and a salt water producing step of preparing salt water per 100 g of the green oak meal fermented in the step A step of immersing the field in 200 to 500 g of water, a step of immersing the field in the field soaked in the step of soaking at 20 to 40 days at room temperature, 1 ~ 5g of the crushed green tea powder is added to 100g of the green meats grounded in the above-mentioned step of crushing, A fermentation stage of fermentation at a low temperature for aging for 90 to 150 days in a whole fermentation room, a primary mixing step of mixing 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked rice in the fermentation step, A second mixing step of mixing 95 to 99% by weight of the mixed mixture and 1 to 5% by weight of crushed green tea powder in the crushing step, and a second step of mixing the mixture mixed in the second mixing step into a donut- A Meju mixture crushing step in which Meju mixture formed in the Meju mixture forming step is bound by rice straw and fermented and then dried and pulverized into 60 to 100 meshes; and 8 to 13 weight% of distilled water and 8 to 13 weight% of malt A saccharification step of mixing maltose produced in the maltolate production step with 59.3 to 64.3 wt% of the glutinous rice powder and 35.7 to 40.7 wt% of the glutinous rice powder, and saccharifying the mixture; Saccharification step Boiling the saccharide, boiling the saccharide, adding 50.625 to 60.625% by weight of the saccharide, 2.5 to 3.75% by weight of the meju mixture powder pulverized in the pulverization step, 13.75 to 16.25% by weight of red pepper powder, 20 to 25% A step of preparing a kochujang by mixing 3.125 to 4.375 wt% of salt to make a kochujang, a kochujang ripening step of aging the kochujang prepared in the kochujang manufacturing step for 60 to 100 days, 100mesh, and 10 ~ 40 ml of distilled water per gram of the ground mushroom powder pulverized in the crushing stage of the mushroom crusher is subjected to subcritical extraction at a temperature of 100 ~ 210 ° C at a pressure of 0.5 ~ 5 MPa for 1 ~ 2 hours, Preparing a subcritical mushroom extract of the present invention; preparing 63 to 67 wt% of soybean paste matured in the soybean paste low temperature fermentation stage, 17 to 23 wt% of kochujang aged in the fermenting stage of the koji paste, A step of mixing the bean curd with 3 to 7% by weight of the mushroom subcritical extract prepared in the step of preparing the extract, 5.5 to 8.5% by weight of the seasoning, 1 to 3% by weight of the chopped onion and 0.5 to 1.5% do.

In addition, the present invention provides a waxy corn added with the mushroom subcritical extract prepared by the above-described method.

According to the present invention, an extract having a significantly higher beta-glucan content than the conventional hot water extraction method can be obtained by extracting the mushroom using the subcritical extraction method. By making the extract, , Flavor, aroma and nutrition can be produced.

FIG. 1 is a conceptual diagram of a method for manufacturing a saxemia added with a sub-critical extract of a mushroom according to the present invention.
FIG. 2 is a graph comparing beta-glucan contents according to each extraction method of the mushroom.
FIG. 3 is a diagram for evaluating sensory evaluation based on the 9-point scaling method of seashells according to the present invention.
FIG. 4 is a graph showing the antioxidative activity of DPPH radical scavenging activity of the supercritical extract of P. aeruginosa.
FIG. 5 is a graph showing antioxidative activity of ABTS radical scavenging ability of the subcritical extract of Phellinus linteus mushroom.

The method for manufacturing the saxemia added with the mushroom subcritical extract according to the embodiment of the present invention is shown in Fig. 1, the manufacturing method of the present embodiment includes a cleaning step S11, a green pepper grinding step S13, a hamchoan critical extract preparation step S15, an immersion step S17, a growing step S19, (Step S21), a green tea fermentation step S23, a salted water production step S25, a long soaking step S27, a room temperature aging step S29, a shortening step S31, And a fermented soybean milk fermentation step S33, a primary mixing step S35, a secondary mixing step S37, a meju mixture molding step S39, a meju mixture pulverization step S41, (Step S43), the saccharification step S45, the red pepper sauce manufacturing step S47, the red pepper sauce step S49, the mushroom crushing step S51, the mushroom subcritical extract manufacturing step S53, And a waxy straw mixing step (S55).

In the cleaning step S11, the soybean, green tea, and mushroom are washed to remove foreign matter. In the step (S13) of grinding green tea, the green tea washed in the washing step (S11) is dried and pulverized to 100 to 200 mesh. In the step (S15) of preparing Hamcho subcritical extract, 50 g of ground green tea powder is added to 1 L of distilled water (S13) and subjected to subcritical extraction at a pressure of 3.0 MPa and a temperature of 180 DEG C for 1 hour, followed by filtration. In the immersion step (S17), the mixture washed with the washing step (S11) in the washing step (S11) was immersed for 16 hours in a mixture of 99 wt% of distilled water and 1 wt% of the Hamcho subcritical extract prepared in the step (S15) do. In the increasing step (S19), the soybean soaked in the mixture is boiled at 100 DEG C in an immersion step (S17).

In step S21 of forming the green pepper bean, a Meju prepared by adding 3 wt% of the ground green pepper powder to the 97 wt% of the soybeans added in step S19 is ground to a predetermined size in the green grass pulverization step (S13). In step S23 of green tea fermentation, fermentation is performed by adding 0.01-1 g of Hwang guk gyun per 100 g of green tea meju prepared in the green tea meju forming step (S21), or fermenting the green tea meju with the straw. In the brine production step (S25), salt water is prepared by using salted or salted sea salt in which distilled water has a salinity of 18 [deg. In step S27, 30 L of the brine prepared in the brine production step (S25) is added to 10 kg of green pepper Meju fermented in the green fermentation step (S23) in the jar and soaked in the jar. In the room temperature aging step (S29), the soaked field in the soaking step (S27) is aged at room temperature for 40 days. In the long-chopping step S31, the green pepper maize is filtered out from the aged cherry in the room-temperature ripening step (S29). In the soybean paste low-temperature aging step (S33), 97 wt% of the green tea meju sieved in the step S31 and 3 wt% of the ground green tea powder in the green sago pulverization step (SS13) are added, To mature for 3 months.

In the primary mixing step (S35), 60% by weight of the soybeans and 40% by weight of the cooked rice are mixed in the increasing step (S19). In the second mixing step (S37), 97 wt% of the mixed mixture in the primary mixing step (S35) and 3 wt% of the crushed powder of the green tea powder in the crushing step (S13) are added and mixed. , The mixed mixture is formed into a donut shape in the second mixing step (S37). In the meju mixture crushing step (S41), the meju mixture formed in the meju mixture forming step (S39) is bundled with rice straw, fermented for 30 days, dried, and pulverized to 60 to 100mesh. In the malt production step (S43), 2.5 L of distilled water and 250 g of malt were mixed and allowed to stand at 60 ° C for 1 hour to produce malt syrup. In the saccharification step (S45), 1.7 kg of glutinous rice powder called malt produced in the malt production step (S43) is added and saccharified at 60 ° C for 5 hours. In the kochujang preparation step (S47), the saccharide boiled at 100 ° C for 20 minutes after the saccharification step (S45), 250g of the meju mixture powder pulverized in the step (S41) of the meju mixture, 1.2kg of red pepper powder, 1.8kg of corn silage, To make a red pepper paste. In the kochujang stage (S49), the kochujang prepared in the kochujang preparation stage (S47) is aged for 3 months.

In the shiitake mashing step (S51), the shiitake mushroom washed in the washing step (S11) is dried and pulverized to 60 to 100mesh. In the subcritical extract preparation step (S53), 1 L of distilled water was added to 30 g of ground mushroom powder which was pulverized in the condition mushroom pulverization step (S51), and the mixture was extracted at a pressure of 3.0 MPa and a temperature of 150 ° C for 1 hour. Is adjusted to 3 g / L. In the soy sauce mixture step (S55), 65% by weight of miso paste aged in the soybean paste low temperature aging step (S53), 20% by weight of the red pepper paste aged in the koji paste aging step (S49) 5% by weight of subcritical mushroom extract, 7% by weight of crude white rice, 2% by weight of minced tea, and 1% by weight of minced garlic.

The content of beta-glucan in the supercritical extraction method of the mushroom used in the present invention and the conventional hot water extraction method and ethanol extraction method were compared.

To determine the bata-glucan content of the subcritical extract of the mushroom mushroom, the extract was concentrated under reduced pressure and powdered. The beta-glucan assay kit (Megazyme.co) was used for the measurement. 1 g of distilled water was added to 30 g of mushroom powder and subjected to subcritical extraction at a pressure of 3.0 MPa and a temperature of 150 ° C for 1 hour, followed by filtration to prepare a subcritical extract of mushroom. To compare the content of beta-glucan, 30 g of mushroom powder 1 L was added to the extract, and the ethanol extract of Mushroom mushroom was extracted for 24 hours at 20 ° C by adding 1 L of 80% ethanol to 30 g of the mushroom hot water extract and mushroom powder extracted at 95 ° C for 4 hours.

As a result of the comparative experiment, the content of beta-glucan in the mushroom extract is shown in Fig. Although water is used as a solvent, the content of beta-glucan in the subcritical extract is about 7 times higher than that of the hydrothermal extract.

In addition, the sensory evaluation of the saxemal ginseng supplemented with the supercritical extract of the mushroom according to the present example was conducted on the 9 point scale method for the students of the Department of Food and Nutrition, Sunchon National University.

Fig. 3 compares the sensory evaluations of the companies A and B, which are in circulation, with the sesame seeds. They received a score similar to or slightly ahead of those offered in color, flavor, and richness.

FIG. 4 and FIG. 5 show the antioxidative activities of sweet potato sauce added with the supernatant extract of A and B companies and the supernatant extract according to the present invention. FIG. 4 is a graph showing the DPPH radival scavenging ability measured, FIG. 5 is a graph showing the ABTS radical scavenging activity measured. As a result of the antioxidant activity measurement, it was confirmed that the addition of subcritical extract of Ssangyong mushroom showed higher antioxidant ability than that of the traditional ssamsang.

Claims (2)

A washing step of washing the soybean, green tea, mushroom,
Drying the green tea washed in the washing step and pulverizing the dried green tea with 100-200 mesh;
The step of preparing the extract of Hamcho subcritical extract by subcritical extraction of the powdered green tea powder with 1 ~ g of distilled water at a pressure of 0.5 ~ 5 MPa and a temperature of 100 ~ 210 ℃ for 1 ~ 2 hours,
An immersion step of immersing the washed soybean for 6 to 16 hours in a mixture of 100 g of distilled water and 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract,
Boiling the soybeans immersed in the mixture at 90 to 100 DEG C in the immersion step,
A green meju forming step of shaping a meju prepared by adding 1-5 g of ground green tea powder in the green wheat grinding step to 100 g of soybeans added in the step of adding,
A step of fermenting the green meju by adding 0.01 to 1 g of Sophora japonica per 100 g of the green meju produced in the step of molding the green meza meju,
A salt water producing step of producing saline water using distilled water by using salted or salted salt of manure salt obtained by subtracting the guard water so as to have a salinity of 14 to 20 ° Be,
A step of soaking 200 to 500 g of the saline produced in the step of preparing the saline solution per 100 g of the green tea fermented in the step of fermenting the green tea Meju,
A fermentation step in which the soaked filament is aged at room temperature for 20 to 40 days,
A step of filtering out the green pepper meju from the aged field at the room temperature aging step,
1 to 5 g of crushed green tea powder is added to 100 g of the green meats of the present invention filtered in the step of crushing and then aged for 90 to 150 days in a low temperature aging chamber at 2 to 10 ° C,
A primary mixing step of mixing 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked rice in the adding step,
A second mixing step of mixing 95 to 99% by weight of the mixture mixed in the primary mixing step with 1 to 5% by weight of crushed green tea powder in the crushing step,
A meju mixture molding step of molding the mixture mixed in the second mixing step into a donut shape,
A meju mixture crushing step in which the Meju mixture formed in the Meju mixture forming step is combined with rice straw and fermented, followed by drying and pulverizing to 60 to 100 meshes;
A malt-making step of mixing malt with 87 to 92% by weight of distilled water and 8 to 13% by weight of malt to produce maltose at 50 to 70 ° C,
A saccharification step of mixing 59.3 to 64.3% by weight of the malt produced in the maltose production step with 35.7 to 40.7% by weight of the glutinous rice flour,
After the saccharification step, the saccharide is boiled, and 50.625 to 60.625% by weight of the saccharide, 2.5 to 3.75% by weight of the meju mixture powder pulverized in the pulverization step of the meju mixture, 13.75 to 16.25% by weight of red pepper powder, By weight, and 3.125 ~ 4.375% by weight of Hamcho salt, to prepare a red pepper paste,
A kochujang fermentation step of aging the kochujang produced in the kochujang production step for 60 to 100 days,
A step of crushing the mushroom washed in the washing step and drying the mushroom to 60 to 100mesh,
In the step of crushing the above mushroom crushing, 10 to 40 ml of crushed mushroom powder is subjected to subcritical extraction at a temperature of 100 to 210 ° C. at a pressure of 0.5 to 5 MPa for 1 to 2 hours to prepare an extract. Wow,
In the soybean paste fermented at the low temperature aging stage, 63 to 67% by weight of miso, aged kochujang 17 to 23% by weight in the fermentation stage of the kochujang, and 3 to 7 And a sweet potato containing 5.5 to 8.5 wt% of seasoning, 1 to 3 wt% of chopped onion, and 0.5 to 1.5 wt% of chopped garlic. Gt; A waxy corn added with the supercritical extract of the mushroom mushroom, which is produced by the manufacturing method according to claim 1.

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