KR102005342B1 - The food composition comprising the extract of Cordyceps militaris and the leaf of Morus alba and the method of making the same - Google Patents

Abstract

The present invention relates to a method for producing a mulberry plant, Decomposing the milletalis Cordyceps crush powder and the mulberry leaf powder with an enzyme; A step of filtering the enzymatic hydrolyzate of mulittalis insecticola and the hydrolyzate of mulberry leaf enzyme, respectively; Micro filtration of Millitarian Cordyticum filtrate and mulberry leaf filtrate with a filter press; A step of concentrating the micro-filtration water of mullitary caterpillar fungus and the filtrate of mulberry leaf, respectively; A mulberry leaf extract and a mulberry leaf extract; and a mixed extract of mulberry leaf mulberry leaf extract and mulberry leaf extract prepared by such a process, and a flavor improving food including a mixed extract To provide a composition.
According to the present invention, it is generally possible to secure the raw material, and the effect of helping diabetic patients and the extraction method by enzymatic decomposition can be greatly improved, and the extraction yield of glutamic acid can be increased, , It can be used as a flavor enhancing food composition, the beneficial effect of the mulberry leaf extract and the mulberry leaf extract itself is greatly improved, and the unpleasant taste Can be achieved.

Description

The present invention relates to a food composition comprising mulberry leaf mulberry leaf extract and mulberry leaf extract and a method for preparing the same,

The present invention relates to the use of Cordyceps militaris) and the extracted with enzymatic degradation mulberry significantly improve the extraction yield and, Milli other less Cordyceps extract and mulberry leaves the extract by preparing the mixed extract mixture as well as enhance palatability, and added to the other foods to remove smell and flavor enhancer The present invention relates to a food composition comprising a mixed extract of mulberry leaf mulberry leaf and mulberry leaf which can be used in the present invention.

Cordyceps go into the body of insects, absorb the nutrients of the insects while wintering in winter, cause the mycelium to multiply and kill the insects, and in summer, the mycelium that grows in the body of the dead insects grows to form fruiting body mushrooms. Typhoong mushroom strains belong to the genus Ascomycota, Pyrenomycetes, Clavicipitaceae and Codyceps. They belong to 300 species of 100 genera, including Korea, China and Japan. It is known. Among them, it is a type of entomopathogenic fungi that forms an amygdaloid type of stigma with the larva or pupa of Lepidoptera as a host, and the peritubular angle is semi-protruding type, Shaped asphalt spores are present.

Cordyceps bat moth is expensive Cordyceps sinensis (Cordyceps sinensis) is sold in China, Paecilomyces japonica (Paecilomyces tenuipes ), and mulitarius cordyceps are used for medicinal and edible purposes. Cordycepin (3-deoxyadenosine), the most important active substance of caterpillar fungus, is not found in caterpillar fungus, and it is reported that the fungus caterpillar fungus generally has 3 to 4 times more cordysepin content than moth caterpillar fungus. The content of cordissepin is about 50 ~ 300mg / 100g (dry matter) in case of Millitaris Cordyceps, which is distributed in the market, and the codistin content of JLM0636 is 700 ~ 800mg / 100g.

In particular, Cordycepin is known to protect the lungs and strengthen the kidneys. It has been widely recognized as an effective treatment for tuberculosis, jaundice, and tonic, and is known to have an effect of enhancing immunity.

Recent studies by scientists in China and Japan have shown that the mylitaris cordyceps contain valuable phy- sical components such as cedicline to enhance immune function, thereby enhancing cell immunity and increasing resistance to various tumors and virus infections It has been proved that it is effective and it is effective in solving the stress. However, in the production of the mollitaria cordyceps, which has the above-mentioned usefulness, the culture is carried out in the form of a silkworm larva, a silkworm larva or a cereal medium in the form of a single medium or a mixture thereof. The composition of the silkworm larva or pupa Because it is strong in flavor, not only in flavor, but also because it is disgusting to insects, it can not be widely used by general consumers.

In the meantime, the core of the present inventor's patent (Patent No. 10-1275375) is that water and ogre blade are added to pulverized Millitarian Cordyceps, firstly extracted at 60 to 100 ° C for 1 to 3 hours, The tea extract is secondarily extracted at 110 to 140 ° C for 1 to 3 hours. However, there is a problem in that both intragranular and intrinsic wounds are not removed and residual wastes are present, and there is a disadvantage in that the extraction yield of cordyceps and oggi is not high , There is a difficulty in purchasing ogafi leaves, and there is a difficulty for producers to stock up raw materials expected to be one year in advance.

The present invention is an improvement of the disadvantages of the existing patent of the inventor (Patent No. 10-1275375). In the present invention, in the present invention, it is generally easy to secure the raw material and the diabetic patients The effect of using mulberry leaves can be achieved.

In addition, in the conventional patent, the method of extracting the mulberry leafhopper mulberry leaf and mulberry leaf is a hot water extraction method. In contrast, in the present invention, the extraction method using the enzyme decomposition method is adopted so that the extraction yield of the mulberry leaf mulberry leaf and the mulberry leaf can be greatly improved It can be achieved.

On the other hand, since extraction of glutamic acid is increased by adopting an extraction method using enzymatic digestion using proteolytic enzymes of Millitarian Cordyceps, it is possible to increase the flavor when added to other foods, so that it can be used as a flavor enhancing food composition It can be achieved.

In addition, due to the effect of the mulberry leaf extract, not only the preference of the mulberry leaf extract and the mulberry leaf extract itself is greatly improved, but also it is possible to remarkably reduce the unpleasant taste It is possible to provide a food composition for improving flavor, which is worthy of an intestine remover having a function of improving the immunity of Millitarian Cordyceps.

The present invention provides a flavor improving food composition comprising a mixed extract of a mulberry leaf extract and a mulberry leaf extract, a method for producing a mulberry leaf extract and a mulberry leaf extract, and a method for producing a mixed extract of a mulberry leaf extract and a mulberry leaf extract .

Accordingly, the present invention provides a method for producing a mulberry leaf, comprising: Decomposing the milletalis Cordyceps crush powder and the mulberry leaf powder with an enzyme; A step of filtering the enzymatic hydrolyzate of mulittalis insecticola and the hydrolyzate of mulberry leaf enzyme, respectively; Micro filtration of Millitarian Cordyticum filtrate and mulberry leaf filtrate with a filter press; A step of concentrating the micro-filtration water of mullitary caterpillar fungus and the filtrate of mulberry leaf, respectively; And a step of mixing the mullitillus Cordyceps concentrate filtrate and the mulberry leaf concentrated filtrate.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, in which a step (S6) of preparing a mixed extract by mixing a mulberry leaf extract (SB), a mulberry leaf extract preparation process (SB), a mulberry leaf extract, The following is the description.

That is,

(1) A process for producing extract of mulberry tree Cordyceps (S-A)

(S-A-1) pulverizing millitarian caterpillar fungus;

(S-A-2) enzymatically digesting the milletalis Cordyceps crush;

(S-A-3) filtering the enzyme digestion product of Millitaredian Cordaceae with a sieve;

(S-A-4) microfiltering the millitarian psyllium filtrate with a filter press; And

(S-A-5) concentrating the milletalis Cordyceps microfiltration product,

(2) the mulberry leaf extract preparation process (S-B)

(S-B-1) pulverizing mulberry leaves;

(S-B-2) enzymatic degradation of the mulberry leaf pulverized product;

(S-B-3) filtering the hydrolyzate of the mulberry leaf enzyme;

(S-B-4) filtering the mulberry leaf filtrate with a filter press;

(S-B-5) concentrating the mulberry leaf microfilters, respectively,

(3) a step (S6) of producing a mixed extract of mulberry leaf extract and mulberry leaf extract,

And a method for preparing a mixed extract of mulberry leaf extract and mulberry leaf extract by mixing the mulberry leaf extract and the mulberry leaf extract prepared in the above (1) and (2).

In the extraction of Millitary Cordyceps sp. According to the present invention, the extraction yield is improved through decomposition of the enzyme by proteolytic enzyme, compared with the general yield of hot water extraction.

In addition, in the mulberry leaf extract, the extraction yield is improved by enzymatic degradation by glucanase in comparison with the general yield of hot water extraction.

On the other hand, the technical problem of mass production was solved by replacing mulberry leaf which is easy to purchase all year round compared with oghepis leaf, and also beneficial to diabetic patients. Further, the fermented taste of the mixed extract of mulberry leaf extract and mulberry leaf extract significantly decreased, .

In addition, not only does it show an excellent effect in reducing the salty taste of fishes, but also shows an excellent effect in enhancing the salty taste.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing a mulberry leaf extract and a mulberry leaf extract by preparing a mulberry leaf extract and a mulberry leaf extract and using the same to produce a mixed extract of a mulberry leaf extract and a mulberry leaf extract. To increase the extraction yield, and to increase the flavor (Jimi, umami) by freeing the glutamic acid component of the mulberry tree cordyceps components.

Further, in the extraction of mulberry leaves, the extraction method using the glucanolytic enzyme is selected to improve the extraction yield.

In addition, mulberry leaf extract is added to the mulberry leaf extract to enhance the palatability of the mulberry tree by eliminating the pungency and inherent odor of the mulberry tree.

Accordingly, the present invention relates to a method for producing a microorganism, comprising the steps of: (S-1) pulverizing milliliter's Cordyceps and mulberry leaves; (S-2) decomposing the milletal cordyceps crush powder and the mulberry leaf powder with an enzyme; (S-3) filtrating the mollitary insect-like enzyme degradation product and the mulberry leaf enzyme decomposition product; (S-4) micro-filtration of Millitarian Cordywaxy Fischer filtrate and mulberry leaf filtrate with a filter press; (S-5) concentrating the microtidal Cordyceps microfiltration product and the mulberry leaf microfiltration product; (S-6) milliliter cordyceps concentrate filtrate and mulberry leaf concentrate filtrate.

The present invention also relates to a process for producing extract of mulberry tree Cordyceps (S-A); Mulberry leaf extract manufacturing process (S-B); And a step (S6) of preparing a mixed extract of mulberry leaf extract and mulberry leaf, and more specifically described below.

That is, in the present invention,

(1) The process for producing the extract of mulberry tree Cordyceps (S-A)

(S-A-1) pulverizing millitarian caterpillar fungus;

(S-A-2) enzymatically digesting the milletalis Cordyceps crush;

(S-A-3) filtering the enzyme digestion product of Millitaredian Cordaceae with a sieve;

(S-A-4) microfiltering the millitarian psyllium filtrate with a filter press; And

(S-A-5) concentrating the milletalis Cordyceps microfiltrate; and a method for producing the Millitaredian Cordycepsae extract.

(2) The mulberry leaf extract preparation process (S-B)

(S-B-1) pulverizing mulberry leaves;

(S-B-2) enzymatic degradation of the mulberry leaf pulverized product;

(S-B-3) filtering the hydrolyzate of the mulberry leaf enzyme;

(S-B-4) filtering the mulberry leaf filtrate with a filter press;

(S-B-5) concentrating the mulberry leaf microfilters, respectively.

(3) (S6) The process for producing the mixed extract of the mulberry leaf extract and mulberry leaf extract,

And a method for preparing a mixed extract of mulberry leaf extract and mulberry leaf extract by mixing the mulberry leaf extract and the mulberry leaf extract prepared in the above (1) and (2).

(S-A) and mulberry leaf extract preparation (S-B) of the present invention; And a process for producing a mixed extract of mulberry leaf extract and mulberry leaf are described in more detail as follows.

First, it is advantageous to grind as finely as possible in the step (1) in the step (S-A) for producing the extract of mallitaris Cordyceps. Specifically, it is advantageous to crush into particles of 10 to 40 mesh size, preferably to crush to 25 to 35 mesh, more preferably to 30 mesh. For particles smaller than 10 mesh or larger than 40 mesh, the extraction yield is rather low. In the case of particles smaller than 10 mesh, the water content of the residue is increased, resulting in lower yield and disadvantage of the filtration process. In the case of particles larger than 40 mesh, the yield is lowered.

In the case of enzymes, proteolytic enzymes are preferred, and Alcalase 2.4L FG from Novozyme (Holland) is advantageous. The optimum temperature of the enzyme is 55 to 65 ° C, and the amount of the enzyme is 0.3 to 2.0% by weight, preferably 0.7 to 1.3% by weight, based on the dry weight of the Chinese cabbage.

By process, it is possible to pulverize (S-A-1) milliliter cordyceps to 20 to 40 mesh, preferably 25 to 35 mesh, more preferably 30 mesh; (SA-2) is added to the milletal cordyceps crush pulp by 6 to 20 times, preferably 8 to 12 times, more preferably 10 times, the weight of the pulverized product, and 0.3 to 2.0 wt% , Preferably 0.7 to 1.3% by weight, more preferably 1% by weight, of proteolytic enzyme at a temperature of 55 to 65 캜, preferably 60 캜 for 3 to 12 hours, preferably 6 to 10 hours , More preferably for 8 hours; (S-A-3) filtrating the milletalis insecticide hydrolyzate with 50-150 mesh, preferably 100 mesh; (S-A-4) microfiltering the millitarian psyllium filtrate with 200 to 400 mesh, preferably 300 mesh filter press; (S-A-5) Millitarian Cordyceps microfiltrate to 5 to 15 brix, preferably 8 to 12 brix, more preferably 10 brix.

Next, in (2) mulberry leaf extract manufacturing process (S-B), it is advantageous to grind as finely as possible at the time of milling. Specifically, it is advantageous to crush into particles of 10 to 40 mesh size, preferably to crush to 25 to 35 mesh, more preferably to 30 mesh. For particles smaller than 10 mesh or larger than 40 mesh, the extraction yield is rather low. In the case of particles smaller than 10 mesh, the water content of the residue is increased, resulting in lower yield and disadvantage of the filtration process. In the case of particles larger than 40 mesh, the yield is lowered.

In the case of enzymes, the gluconolytic enzyme corresponds to the proteolytic enzyme, and Viscozyme L from Novozyme (Holland) is advantageous. The optimal temperature of the enzyme is 40 to 50 ° C, and the amount of enzyme is 0.3 to 2.0% by weight, preferably 0.7 to 1.3% by weight, based on the mulberry leaf dry weight.

According to the process, (S-B-1) pulverizing the mulberry leaves into 20 to 40 mesh, preferably 25 to 35 mesh, more preferably 30 mesh; (SB-2) Mulberry leaf pulverized material is added with 6 to 20 times, preferably 8 to 12 times, more preferably 10 times, the weight of the pulverized material, and 0.3 to 2.0% by weight of the weight of the pulverized material, Is added at a temperature of 40 to 50 DEG C, preferably 45 DEG C for 3 to 12 hours, preferably 6 to 10 hours, more preferably 0.7 to 1.3 wt%, more preferably 1 wt% 8-hour enzymatic degradation; (S-B-3) filtering the mulberry leafy lysate with 50 mesh to 150 mesh, preferably 100 mesh; (S-B-4) filtering the mulberry leaf filtrate with 200 to 400 mesh, preferably 250 to 350 mesh, more preferably 300 mesh filter press; (S-B-5) Mulberry leaf microfiltration can be divided into steps of concentrating Millitared caterpillar microfiltration product at 5 to 15 brix, preferably 8 to 12 brix, more preferably 10 brix.

And finally, (3) (S6) a step of preparing a mixed extract by mixing the mulberry leaf extract and the mulberry leaf extract, wherein the mulberry leaf extract: mulberry leaf extract has a volume of 2 to 14: 1 , Preferably in a volume ratio of 4 to 12: 1, more preferably in a volume ratio of 6 to 10: 1, to prepare a mixed extract of mulberry leaf extract and mulberry leaf extract.

Hereinafter, the structure of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

[Example]

Example  One

(S-A), comprising: (S-A-1) milliliteris Cordyceps sinensis (100 g) is pulverized to 30 mesh; (S-A-2) 1 L of water was added to milletal Cordyceps sinensis; 0.3g of protease (Alcalase 2.4L FG, from Novozyme (Netherlands)) was added and enzymatically digested at 60 ° C for 8 hours; (S-A-3) Milliliter insecticide enzymatic degradation product was filtered with a 100-mesh sieve; (S-A-4) Millitarian psyllium filtrate was microfiltered with a 300 mesh filter press; (S-A-5) Millitarian caterpillar fungus microcrystalline filtrate was concentrated to 10 brix at a temperature of 100 ° C to prepare a Millitarian Cordyceps extract.

Example 2

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 0.5 g of protease Alcalase was added.

Example  3

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 0.7 g of protease Alcalase was added.

Example  4

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 0.9 g of protease Alcalase was added.

Example  5

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 1.0 g of protease Alcalase was added.

Example  6

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 1.1 g of protease Alcalase was added.

Example  7

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1 except that 1.3 g of protease Alcalase was added.

Example  8

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that the protease Alcalase 1.5 was added.

Example  9

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 1.8 g of protease Alcalase was added.

Example  10

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 2.0 g of protease Alcalase was added.

Example  11

The present invention relates to a mulberry leaf extract preparation process (S-B), wherein (S-B-1) 100 parts by weight of mulberry leaves are pulverized to 30 mesh; (S-B-2) 1 L of water was added to the mulberry leaf pulverized product, 0.3 g of glucanolytic enzyme {Viscozyme L from Novozyme (Netherlands)} was added and enzyme decomposition was carried out at 45 DEG C for 8 hours; (S-B-3) Mulberry leaf enzyme hydrolyzate was filtered with a 100-mesh sieve; (S-B-4) The mulberry leaf filtrate was microfiltered with a 300 mesh filter press; (S-B-5) The mulberry leaf extract was prepared by concentrating the microfilter microfiltration product at a temperature of 100 ° C at 10 brix.

Example  12

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 0.5 g of gluco-digesting enzyme Viscozyme L was added.

Example  13

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 0.7 g of gluco-digesting enzyme Viscozyme L was added.

Example  14

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 0.9 g of gluco-digesting enzyme Viscozyme L was added.

Example  15

The mulberry leaf extract was prepared in the same manner as in Example 11, except that 1.0 g of gluco-digesting enzyme Viscozyme L was added.

Example  16

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 1.1 g of gluco-digesting enzyme Viscozyme L was added.

Example  17

The mulberry leaf extract was prepared in the same manner as in Example 11, except that 1.3 g of gluco-digesting enzyme Viscozyme L was added.

Example  18

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 1.5 g of Glucanolytic enzyme Viscozyme L was added.

Example  19

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 1.8 g of gluco-digesting enzyme Viscozyme L was added.

Example  20

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 2.0 g of Glucanolytic enzyme Viscozyme L was added.

Example 21

A mixed extract of mulberry leaf mulberry leaf extract and mulberry leaf extract was prepared by mixing the mulberry leaf extract prepared in Example 5 and the mulberry leaf extract prepared in Example 15 at a volume ratio of 14: 1.

Example  22

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed in a volume ratio of 12: 1.

Example  23

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed in a volume ratio of 10: 1.

Example  24

The mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed at a volume ratio of 8: 1.

Example  25

The mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed in a volume ratio of 6: 1.

Example  26

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed in a volume ratio of 4: 1.

Example  27

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed at a volume ratio of 2: 1.

Comparative Example 1

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that no protease Alcalase was added.

Comparative Example  2

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 0.1 g of protease Alcalase was added.

Comparative Example  3

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 0.2 g of protease Alcalase was added.

Comparative Example  4

A millitary Cordyceps sinensis extract was prepared in the same manner as in Example 1, except that 3.0 g of protease Alcalase was added.

Comparative Example 5

The mulberry leaf extract was prepared in the same manner as in Example 11, except that the glucan-decomposing enzyme Viscozyme L was not added.

Comparative Example  6

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 0.1 g of gluco-digesting enzyme Viscozyme L was added.

Comparative Example  7

The mulberry leaf extract was prepared in the same manner as in Example 11, except that 0.2 g of gluco-digesting enzyme Viscozyme L was added.

Comparative Example  8

Mulberry leaf extract was prepared in the same manner as in Example 11, except that 3.0 g of gluco-digesting enzyme Viscozyme L was added.

Comparative Example  9

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed at a volume ratio of 1: 1.

Comparative Example  10

A mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed at a volume ratio of 0.5: 1.

Comparative Example  11

The mixed extract was prepared in the same manner as in Example 21, except that the mulberry leaf extract and mulberry leaf extract were mixed in a volume ratio of 15: 1.

Experimental Example 1: Yield of Millitarian Cordyceps Extract

The yields of the Millitaris Cordyceps extracts of Examples 1 to 10 and Comparative Examples 1 to 4 were measured using the following equation.

Extraction yield (%) = (extracted solid content / milliliter cordycepsum powder) x 100 (%)

The measured extraction yields are shown in Table 1 below.

Extraction yield by protease concentration Examples and Comparative Examples Enzyme concentration (%) Extraction yield (%) Example 1 0.3 31.3 Example 2 0.5 32.6 Example 3 0.7 40.1 Example 4 0.9 41.2 Example 5 1.0 41.4 Example 6 1.1 41.5 Example 7 1.3 41.6 Example 8 1.5 41.7 Example 9 1.8 41.8 Example 10 2.0 41.9 Comparative Example 1 0.0 11.2 Comparative Example 2 0.1 25.3 Comparative Example 3 0.2 27.2 Comparative Example 4 3.0 41.9

Experimental Example 2: Measurement of Yield of Mulberry Leaf Extract

The yield of the mulberry leaf extracts of Examples 11 to 20 and Comparative Examples 5 to 8 was measured using the following equation.

Extraction yield (%) = (extracted solid content / mulberry leaf powder) x 100 (%)

The measured extraction yields are shown in Table 2 below.

Extraction yield by concentration of glucanase Examples and Comparative Examples Enzyme concentration (%) Extraction yield (%) Example 11 0.3 30.5 Example 12 0.5 31.6 Example 13 0.7 33.1 Example 14 0.9 33.3 Example 15 1.0 34.1 Example 16 1.1 34.2 Example 17 1.3 34.5 Example 18 1.5 34.5 Example 19 1.8 34.7 Example 20 2.0 34.9 Comparative Example 5 0.0 12.4 Comparative Example 6 0.1 24.5 Comparative Example 7 0.2 26.3 Comparative Example 8 3.0 35.2

Experimental Example 3: Sensory evaluation of mixture ratio of mulberry leaf extract and mulberry leaf extract

The sensory evaluation of the mixed extracts of the mulberry leaf mulberry leaf extract and mulberry leaf extract according to the blending ratio of the mulberry leaf extract and the mulberry leaf extract of Examples 21 to 27 and Comparative Examples 9 to 11 was carried out to evaluate the degree of preference, Respectively.

A total of 50 panelists participated in the taste test. The participating panel consisted of 7 food company researchers with more than 3 years experience and 43 30-60 year old housewives and general men.

The sensory evaluation was carried out by the 5-point evaluation method.

1 point; Poor taste

2 points: somewhat bad

3 points: The taste is normal.

4 points: Good taste

5 points: Very good taste

Sensory evaluation of pungency according to volume ratio Examples and Comparative Examples Volume ratio Cordyceps extract Mulberry leaf extract Rating Example 21 14: 1 14 One 2.9 Example 22 12: 1 12 One 3.3 Example 23 10: 1 10 One 3.6 Example 24 8: 1 8 One 4.2 Example 25 6: 1 6 One 3.9 Example 26 4: 1 4 One 3.1 Example 27 2: 1 2 One 2.4 Comparative Example 9 1: 1 One One 1.3 Comparative Example 10 0.5: 1 0.5 One 1.0 Comparative Example 11 15: 1 15 One 1.9

As a result of sensory evaluation, the volume ratio of Cordyceps sinensis extract: mulberry leaf extract showed a preference of more than 4 to 12: 1, more preferable preference at 6 to 10: 1, and the best preference at 8: 1. The degree of preference was lower for 2: 1 or less, and the lower the degree of preference for the case of the more myrtillus Cordyceps sinensis extract than 15: 1.

Experimental Example 4: Sensory test for removal of fish juice mixed extract

Sensory evaluation was carried out to evaluate the effect of the mixed extract according to Example 24, that is, 'Millitaris' Cordyceps Extract: Mulberry Leaf Extract according to the volume ratio of 8: 1'

That is, the volume ratio of the mulberry leaf extract: mulberry leaf extract, mulberry leaf extract, mulberry leaf extract, mulberry leaf extract, mulberry leaf extract, mulberry leaf extract, mulberry leaf extract, 8: 1 mixed extracts were added to mackerel extract.

A total of 50 panelists participated in the sensory test. The participating panel consisted of 40 women in their 40s and 50s who were housewives for more than 10 years, and 10 people in the food research institute for more than 3 years.

The sensory evaluation of salty taste was carried out by the 5 point method.

5 points: The taste is very strong

4 points: Taste is slightly stronger

3 points; Beef flavor is normal

2 points: The pungency is slightly weak.

1 point: The pungent taste is very weak.

Sensory test results sample Strength of salty taste Cordyceps extract 3.4 Cordyceps mushroom extract + mulberry leaf extract 0.5 Cordyceps mushroom extract + mulberry leaf extract + mackerel extract 1.1 Mackerel extract 4.5

Experimental Example  5: Enhanced sensory evaluation of mixed extracts

Sensory evaluation was performed to evaluate the enhancing effect of the mixed extract according to Example 24, that is, the mixed extract according to the volume ratio of mulberry leaf extract: mulberry leaf extract to 8: 1.

First, 100 g of Korean radish (fillet) was placed in 2000 ml of drinking water and subjected to hot water extraction at 100 ° C. for 30 minutes. Then, 1200 ml of the extract was divided into six extracts each of 200 ml portions.

Each sample was added with 0%, 5%, and 10% by volume of mixed extract of Milliliter Cordyceps mulberry extract: mulberry leaf extract in a volumetric ratio of 8: 1, followed by sensory evaluation.

A total of 50 panelists participated in the sensory test. The participating panel consisted of 40 women in their 40s and 50s who were housewives for 10 years or more, and 10 people in a food research institute for 3 years or more.

The sensory evaluation of the richness was carried out by the 5 point method.

1 point; Minimal increase in richness

2 points; Small amount of richness increased

3 points; Much richness increased

4 points; Apparently a large amount of richness

5 points; Very rich and very rich

Sensory evaluation test Mixed extract concentration (%) Intense intensity 0 1.5 5 3.4 10 4.3

As described above, the extraction yield of the miliertis Cordyceps sinensis extract is improved to 41.9% by proteolytic degradation by proteolytic enzyme, compared to the general yield of 30%, which is about 40% .

In addition, in the mulberry leaf extract, the extraction yield is improved to 34.9% by the enzymatic decomposition by the glucanase, compared with the general yield of 25%, which is the yield of hydrothermal extraction.

On the other hand, the technical problem of mass production was solved by replacing mulberry leaf which is easy to purchase all year round compared with oghepis leaf, and also beneficial to diabetic patients. Further, the fermented taste of the mixed extract of mulberry leaf extract and mulberry leaf extract significantly decreased, .

In addition, it not only shows excellent effects in reducing the fishy smell of fishes, but also shows an excellent effect in enhancing the richness of the fishy taste. Thus, the present invention provides a flavor improving food composition having immunity function, "Is very useful.

Claims (8)

A method for producing a mixed extract of mulberry leaf mushroom and mulberry leaf,
(1) Millitarian Cordyceps Extract Manufacturing Process (SA)
(SA-1) milliliter cordyceps;
(SA-2) enzymatically digesting the milletalis Cordyceps crush;
(SA-3) filtering the enzyme digestion product of Millitaredian Cordaceae with a sieve;
(SA-4) microfiltration of Millitaurus Cordyceae filtrate with a filter press; And
(SA-5) concentrating microcrystalline Cordycephalic microfiltration product;
(2) Mulberry leaf extract manufacturing process (SB)
(SB-1) pulverizing mulberry leaves;
(SB-2) enzymatic degradation of the mulberry leaf powder;
(SB-3) filtering the hydrolyzate of mulberry leaf enzyme;
(SB-4) filtering the mulberry leaf filtrate with a filter press;
(SB-5), and concentrating the microfilter microfiltration product.
(3) A method for preparing a mixed extract of mulberry leaf mulberry leaf extract and mulberry leaf by mixing the mulberry leaf extract and mulberry leaf extract prepared in (1) and (2) above,
The mulberry leaf extract manufacturing process (SB) comprises the steps of: (B-1) pulverizing 100 parts by weight of mulberry leaves into 20 to 40 mesh; (SB-2) adding 600 to 2,000 parts by weight of water to the mulberry leaf pulverized product, adding 0.3 to 2.0 parts by weight of glucan degrading enzyme by weight of the pulverized product, and enzymatically decomposing at 40 to 50 ° C for 3 to 12 hours ; (SB-3) filtering the mulberry leaf enzyme hydrolyzate with 50 to 150 mesh sieves; (SB-4) microfiltering the mulberry leaf filtrate with a 200-400 mesh filter press; (SB-5) concentrating the mulberry leaf microfiltrate to a concentration of 5 to 15 brix; and extracting the mixed extract of mulberry leaf extract and mulberry leaf extract.
The method according to claim 1, wherein the step (SA) of millitarian insecticide extract comprises: pulverizing 100 parts by weight of (SA-1) Millitarian cordyceps with 20 to 40 mesh; (SA-2) 600-2,000 parts by weight of water is added to milletal cordyceps crush, and 0.3-2.0 parts by weight of protease is added to the pulverized product. The resulting mixture is heated at 55 to 65 ° C for 3 to 12 hours Decomposing; (SA-3) a step of filtering the enzymatic degradation product of Millitaredian Cordaceae by 50 mesh to 150 mesh; (SA-4) micro-filtration of millitarian psyllium filtrate with a 200-400 mesh filter press; (SA-5) concentrating microcrystalline Cordyceps sinensis filtrate to 5 to 15 brix; and extracting the mixed extract of mulberry leaf extract and mulberry leaf extract.
delete The method according to claim 1, wherein (1) the step (SA) of producing the Millitaredian Cordyceps extract comprises: pulverizing 100 parts by weight of (SA-1) Millitarian Cordyceps; (SA-2) Water of 800 to 1,200 times the weight of the pulverized product is added to the pulverized product of Millitaredian Cordyceps, 0.7 to 1.3 parts by weight of protease is added to the pulverized product, Deg.] C for 10 hours; (SA-3) a step of filtering the enzymatic degradation product of Millitaredian Cordaceae by 50 mesh to 150 mesh; (SA-4) micro-filtration of millitarian psyllium filtrate with a 250-300 mesh filter press; (SA-5) concentrating microcrystalline caterpillar microfiltrate to 8-12 brix, the method comprising the steps of:
(2) The mulberry leaf extract manufacturing process (SB) comprises the steps of: (SB-1) milling 100 parts by weight of mulberry leaves into 25 to 35 mesh; (SB-2) Water of 800 to 1,200 times the weight of the pulverized product is added to the mulberry leaf pulverized product, 0.7 to 1.3 parts by weight of the glucan degrading enzyme is added at the weight of the pulverized product, and the mixture is heated at 40 to 50 DEG C for 6 to 10 hours Enzymatic degradation; (SB-3) filtering the mulberry leaf enzyme hydrolyzate with 50 to 150 mesh sieves; (SB-4) micro filtration of mulberry leaf filtrate with a 250-300 mesh filter press; (SB-5) a step of concentrating the mulberry leaf microfiltrate to 8-12 brix, and then, preparing a mixed extract of mulberry leaf extract and mulberry leaf extract How to.
5. The method of claim 4,
Mulberry leaf extract and mulberry leaf extract are mixed at a volume ratio of 2 to 14: 1 to prepare a mixed extract of mulberry leaf extract and mulberry leaf extract.
6. The method of claim 5,
A method for preparing a mixed extract of mulberry leaf extract and mulberry leaf extract by mixing Mulberry leaf extract with mulberry leaf extract at a volume ratio of 4 to 12: 1.
The method according to claim 6,
A method for preparing a mixed extract of mulberry leaf extract and mulberry leaf extract by mixing mulberry leaf extract with a volume ratio of 6 to 10: 1.
8. A flavor improving food composition comprising a mixture of a mulberry leaf extract and a mulberry leaf extract prepared by the method of any one of claims 1, 2, and 4 to 7.