KR102050666B1 - Tremella fuciformis manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of a healthy drink containing Trenella fuciformis granules. More specifically, the present invention relates to a manufacturing method of a healthy drink containing Trenella fuciformis granules. By consuming, as a beverage, Trenella fuciformis which is rich in active components such as vitamin D, beta glucan and the like, physiological activities and immunity can be improved while helping lose weight. Moreover, texture and preference as a beverage can be greatly enhanced.

Description

Healthy drink manufacturing method containing white granule mushroom grains {Tremella fuciformis manufacturing method}

The present invention relates to a method for producing a healthy beverage containing white granules of mushroom grains, and more specifically, by ingesting white mushrooms containing a large amount of active ingredients such as vitamin D and beta glucan as a beverage, as well as diet, physiological activity and The present invention relates to a method for preparing a health beverage containing mushroom grains, which can enhance immunity and greatly improve the texture and taste of beverages.

On the other hand, mushrooms have been used for food for a long time and contain nutrients such as carbohydrates, proteins, lipids, minerals and vitamins as well as unique flavors and aromas, making them popular as natural foods, low-calorie foods and pollution-free foods. That is food. In particular, as the prevention and improvement effects of the so-called adult diseases such as control of the biological function of the mushroom and cancer, stroke, and heart disease have been reported, interest in mushrooms has increased and the value as a functional food is gradually increasing.

Among these mushrooms, in particular, the white-necked mushroom (Tremella fuciformis Berk.) Has been spotlighted as a nutritious health food, which is called an expensive food for whitening skin and an emperor food. In addition, the white mussel mushroom contains a lot of inorganic ingredients such as calcium and iron, and it has a water-retaining ability to impart moisture and softness to the skin, and also has a neurotrophic factor-like active function. Beyond function as a food, many researches are being actively conducted, paying attention to various functional effects.

Looking at the Republic of Korea Patent No. 10-1467483 associated with the mushrooms, such as the white neck mushroom powder white powder having a size of 35 ~ 45mesh relative to the total weight of the food additive composition 0.5 ~ 1.5% by weight; Vegetable fruit mix 35 to 40%, including mango 15-25%, guava 15-25%, apples 15-25%, tomatoes 15-25% and jujube 15-25% by weight %; And it is disclosed a thickening food additive composition comprising the remaining amount of the additive, the composition imparts the tacky and viscous of the source, thereby increasing the tackiness and viscosity of the food and improve the physical properties and feel of the food, It discloses that the nutrition, appearance and flavor that can enhance the flavor of meat dishes while maintaining the basic function of the source without altering the original taste and nutrition have an excellent effect.

However, like the registered patent, the white-necked mushrooms are easily consumed in daily life. White matter that can improve health requires the research and development of mushrooms.

Republic of Korea Patent No. 10-1467483

In order to solve the above problems, the present invention can improve diet, as well as physiological activity and immunity by ingesting mushrooms containing a large amount of active ingredients, such as vitamin D, beta glucan, as a beverage, An object of the present invention is to provide a method for preparing a healthy beverage containing mushroom grains, which can greatly improve the preference.

The problem to be solved of the present invention is not limited to those mentioned above, other problems not mentioned will be clearly understood by those skilled in the art from the following description.

As a means for achieving the object of the present invention, the method for producing a healthy beverage containing white granules mushroom grains according to the present invention, the white neck is cut to the length and length of the mushroom 3 to 4 cm, the sliced white neck is a mushroom S1 step of drying in sunlight until the water content is less than 5%;
100 parts by weight of carbonic acid water having a pH of 4.8 and dried shiitake mushrooms in purified water and 5 parts by weight of shiitake mushroom fermentation broth fermented with lactic acid bacteria for 2 days and 0.5 parts by weight of lecithin were immersed for 30 minutes. Next, S2 step of pre-treatment by repeating the drying process twice until the water content is 20 to 25%;
S3 step of pre-treated white wood freeze-dried mushrooms and then crushed to an average diameter of 0.5 ~ 1.5cm;
S4 step of preparing a mixed solution of 1 part by weight of mushroom powder, 1 part by weight of oligosaccharide, 0.5 part by weight of apple concentrate, 0.1 part by weight of ascorbic acid, and ground powder of 100 parts by weight of purified water;
S5 step of swelling the mixture by heating at 120 ℃ for 20 minutes;
S6 step of cooling the matured mixed solution and injecting the packaging container;
Characterized in that it comprises a.

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The present invention is a method for producing a healthy beverage containing white granules of mushroom grains, as well as diet, as well as physiological activity and immunity can be enhanced by ingesting a white-necked mushroom containing a large amount of active ingredients such as vitamin D and beta glucan, There is an effect that can greatly improve the taste and texture as a drink.

The effects of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a beverage photograph prepared by Example 1 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete, and that the technical spirit of the present invention can be sufficiently delivered to those skilled in the art.

The method for preparing a health beverage containing mushroom granules according to the present invention is to allow a white tree containing a large amount of active ingredients such as vitamin D and beta glucan to be consumed in the form of a beverage, and the white tree slices the mushrooms. And freezing and drying the shredded white-neck mushroom and pulverizing, mixing the crushed white-neck mushroom crushed product with purified water, aging the mixed liquid, and cooling the matured mixed liquid. And then injecting into the packaging container.

Like other mushrooms, the white-necked mushroom contains beta glucan, which is immune and anticancer, and unlike other mushrooms, it contains a large amount of calcium and iron, which is good for anemia and menstrual disorders in women. It is also rich in ergosterin, a vitamin B, E, and D, which is known to be the highest in foods, especially dried white mushrooms, 60 times more vitamin D than salmon. In particular, the white-necked mushroom has a characteristic of changing into a translucent gelatin when absorbing moisture, and then turning into a black hard sponge when the moisture is lost.

The step of cutting the white neck mushroom is a step of cutting the white neck mushroom to a length of 2 ~ 4cm.

The step of freeze-dried and crushed mushrooms of the cut off white wood is the first step of freeze-dried mushrooms cut off the white wood so that the moisture content is less than 5%, and then pulverized to an average diameter of 0.5 ~ 1.5cm. Here, the reason why the white wood crushes the mushrooms to the above-mentioned size is to increase the degree of preference by making the white wood of the granular form feel the chewy and soft texture unique to the mushrooms despite the drink.

The white wood mushroom pulverized product is preferably added 0.1 to 1 parts by weight, based on 10 parts by weight of purified water, because the white wood mushroom powder is added to less than 0.1 parts by weight of various active ingredients contained in white mushrooms It is difficult to expect the efficacy of, and if it exceeds 1 part by weight, it is preferable to limit the above-mentioned range of the white wood absorbing moisture because the volume or weight of the mushroom pulverization increases too much and the viscosity becomes too large for use as a beverage.

The step of aging the mixed solution is aged while distilled water is mixed with white powder mushroom pulverized mixture so that the white powder is in a swelling state where the mushroom pulverized water absorbed moisture.

For the preference, 0.1-5 parts by weight of an oligosaccharide, fructose, apple concentrate, fruit concentrates such as apples, pears, plums, citric acid, ascorbic acid, and the like may be added based on 100 parts by weight of the mixed solution.

Hereinafter, look at another embodiment of the method for producing a healthy drink containing white granules mushroom grains according to the present invention.

The method for preparing a health beverage containing mushroom granules according to the embodiment of the present invention is to improve the consumer taste as a beverage by further improving the texture of the mushroom granules, and it can be exemplarily made up of steps S1 to S6. .

More specifically, the method for producing a health beverage containing white granules mushroom granules according to the present embodiment includes the step S1 of drying the white granules mushrooms, and the dried white granules immersing the mushrooms in an immersion liquid, and then drying and pretreating S2. Step S3, the pretreated white wood freeze-dried and pulverized the mushroom, S4 step of mixing the white wood mushroom powder 0.1 to 3 parts by weight to 100 parts by weight of purified water, and S5 step of swelling the mixed solution; After cooling the aged mixed solution is composed of S6 step of injecting into the packaging container.

The step S1 is to dry the mushrooms so that the white wood mushrooms to less than 5% moisture content, for example, 1 to 3%, may illustrate freeze drying, hot air drying, etc., but more preferably the synthesis of vitamin D It is preferred to dry by exposure to sunlight to achieve.

The step S2 is a pretreatment process for improving the texture when the white wood mushroom is added to the beverage, wherein the immersion liquid may include 100 parts by weight of carbonated water, 5 to 10 parts by weight of mushroom fermentation broth, and 0.1 to 1 parts by weight of lecithin. In addition, it can be exemplified by dipping mushrooms in dipping solution for 20 to 40 minutes.

The carbonated water may be exemplified that the pH is 4.5 ~ 5.5.

The mushroom fermentation broth is to increase the digestive absorption while at the same time to ingest the active ingredient contained in other kinds of mushrooms, such as shiitake mushrooms, ganoderma lucidum mushrooms, roe deer mushrooms, as well as white mushrooms, After lactic acid bacteria in purified water and fermented for 1 to 5 days can be obtained by filtration. Lactic acid bacteria fermented mushroom fermentation solution also helps to enhance the flavor by metabolites.

Here, the pretreatment solution is a mushroom fermentation broth fermented with lactic acid bacteria together with carbonated water, the total pH of the immersion liquid is preferably 3.9 ~ 4.4.

When the white wood does not pretreat the mushroom kernels, it is not suitable as a drink because it has a strong texture even in the wet state where moisture is absorbed, and when the pH of the immersion liquid is less than 3.9, the white granules become too muggy. As a result, texture and overall acceptability are lowered, and when the pH of the immersion liquid exceeds 4.4, it is close to neutral. Therefore, the white wood by the immersion liquid does not sufficiently modify the mushroom grains, thus limiting the immersion liquid to the above-mentioned pH range. It is desirable to.

On the other hand, in step S2, the dried white neck is immersed in the immersion liquid, then dried until the moisture content is 20 to 40% by weight, and the second semi-dried white neck is immersed in the immersion liquid again It is preferable to carry out the drying process until the water content is 20 to 40% by weight.

The reason why lyophilized lyophilized mushrooms in step S3 in the second semi-dried state to make the moisture content 20 to 40% by weight is that when the remaining moisture is sublimed into gas after freezing, the white cell is modified as the cell wall of the mushroom is modified. Because it improves.

That is, in the step S2, the first and second immersion processes are made for 10 to 30 minutes, each drying process may be exemplified by semi-drying until the water content is 20 to 40% by weight.

The step S3 is a step of freeze-dried and crushed mushrooms pre-treated white wood, characterized in that the freeze-dried white wood crushed mushrooms to an average diameter of 0.5 ~ 1.5cm. In the present invention, when white mushroom is contained as a component of the beverage, while processing its own texture and crushed to an average diameter of 0.5 ~ 1.5cm at the same time, while processing a soothing taste while having a soft texture, it is characterized by processing to have a soft texture It is done.

The step S4 is characterized in that the white wood mixed with 0.1 to 3 parts by weight of the mushroom pulverized powder to 100 parts by weight of purified water, where the white wood mushroom powder is less than 0.1 parts by weight, the active ingredient content is insignificant and more than 3 parts by weight In this case, it is preferable to limit the above-mentioned range because the white powder mushroom pulverized product absorbs purified water and the amount of swelling becomes excessive and it is difficult to perform its function as a beverage.

The step S5 is a step of swelling the mixed solution, the mixed solution obtained through the step S4 is aged for 20 to 60 minutes at a temperature of 120 ± 10 ℃ to remove the harmful bacteria activity, improve the texture and flavor and contained in the mixed solution Make sure the white neck swells in a way that the mushroom grind is good for ingestion.

Here, when the aging temperature is 110 ℃, aged less than 20 minutes it is difficult to expect the removal of harmful bacteria activity or sterilization, if the temperature exceeds 130 ℃, 60 minutes sterilization is greatly improved, but the white wood texture of the mushroom grains It is preferable to limit to the above-mentioned temperature and time since it disappears and the overall preference decreases sharply.

Hereinafter, look at a more preferred embodiment of the method for producing a healthy drink containing white granule mushroom grains according to the present invention.

The white neck slices the mushrooms so that the length and length are 3 to 4 cm, respectively, and the cut white neck dries and crushes the mushrooms to less than 5% moisture content. 1 part by weight of mushroom powder, 100 parts by weight of purified water, 0.5 parts by weight of oligosaccharide, 0.5 parts by weight of apple concentrate, and 0.1 parts by weight of ascorbic acid were mixed and maintained at 120 ° C. for 20 minutes, followed by swelling and ripening. Cooling and vacuum packaging to < RTI ID = 0.0 > C < / RTI >

The white neck cuts the mushroom so that it is 3 ~ 4cm in length and the white neck is dried in the sunlight until the mushroom has less than 5% moisture content. Next, the dried white-wood mushroom was immersed in a dipping solution consisting of 5 parts by weight of shiitake mushroom fermentation broth and 0.5 parts by weight of lecithin for 30 minutes, based on 100 parts by weight of carbonated water having a pH of 4.8. Then, take out and dry in a drier until the water content is 20 to 25%, repeat the pretreatment twice. The pH of the immersion liquid here is 4.1. Next, the pretreated white wood is rapidly lyophilized mushrooms and ground to an average diameter of 0.5-1 cm. 1 part by weight of white powdered mushroom powder, 100 parts by weight of purified water, 0.5 parts by weight of oligosaccharide, 0.5 parts by weight of apple concentrate, and 0.1 parts by weight of ascorbic acid were kept at 120 ° C. for 20 minutes to swell and mature. Cooling and vacuum packaging to −5 ° C. completes the preparation of the healthy beverage of the present invention.

Comparative Example 1

Drink was prepared in the same manner as in Example 2, except that purified water was used instead of carbonated water in Example 2.

Comparative Example 2

In Example 2, a beverage was prepared in the same manner as in Example 2, except that carbonated water having a pH of 3.5 and shiitake mushroom fermentation broth were omitted.

Comparative Example 3

In Example 2, the beverage was prepared in the same manner as in Example 2 except that the process of heating the mixed solution by swelling aging was omitted and cooled and vacuum packaged at -5 ° C.

[ Test Example  1] sensory test

In the following, the beverages of Examples 1, 2 and Comparative Examples 1, 2, and 3 are randomly selected and consumed by 20 general public, and then the 7-point grading method (the closer to 7 is better for the texture and overall preference), respectively. The closer to 1, the worse it is), and the results are summarized in Table 1 below as average values.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Texture 4.3 6.1 4.5 5.2 5.6 General preference 4.1 6.2 4.2 5.4 5.6

As can be seen in Table 1 above, it was confirmed that the white neck has a high texture as a texture and beverages for drinking only when the white neck undergoes a process of pretreating and swelling the mushroom according to the method of Example 2.

Specifically, when the pretreatment process is not performed at all as in Example 1 or when carbonated water is not used as in Comparative Example 1, the texture and the palatability are significantly lower than those in Example 2, and the acidity approaches the strong acid even when carbonated water is used. In addition, texture and acceptability are slightly lower than those of the second embodiment. In the case of Comparative Example 3, in which the pretreatment was performed but only the swelling aging was omitted, the evaluation was relatively high.

On the other hand, in the detailed description of the present invention has been described with respect to specific embodiments, the present invention is not limited to the embodiments disclosed, but for those skilled in the art to which the present invention pertains without departing from the technical spirit of the present invention Various substitutions, modifications and variations are possible within the scope of the invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be construed as including not only the claims below but also equivalents thereof.

Claims (5)

delete S1 step of cutting white mushrooms so that the length and length of the mushrooms are 3 to 4 cm, and drying the mushrooms in sunlight until the cut white mushrooms have a moisture content of less than 5%;
100 parts by weight of carbonic acid water having a pH of 4.8 and dried shiitake mushrooms in purified water and 5 parts by weight of shiitake mushroom fermentation broth fermented with lactic acid bacteria for 2 days and 0.5 parts by weight of lecithin were immersed for 30 minutes. Next, S2 step of pre-treatment by repeating the drying process twice until the water content is 20 to 25%;
S3 step of pre-treated white wood freeze-dried mushrooms and then crushed to an average diameter of 0.5 ~ 1.5cm;
S4 step of preparing a mixed solution of 1 part by weight of mushroom powder, 1 part by weight of oligosaccharide, 0.5 part by weight of apple concentrate, 0.1 part by weight of ascorbic acid, and ground powder of 100 parts by weight of purified water;
S5 step of swelling the mixture by heating at 120 ℃ for 20 minutes;
S6 step of cooling the matured mixed solution and injecting the packaging container;
Healthy drink manufacturing method containing white mushrooms mushroom grains comprising a. delete delete delete

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