KR102133928B1 - Vegetable worms complex extracts removing off-flavors and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a compound extract of Cordyceps sinensis with the off-flavor of Cordyceps sinensis and a method for manufacturing the same, and more particularly, to an Cordyceps sinensis complex extract having a characteristic odor of Cordyceps sinensis removed and an increased beta glucan content.
According to the compound extract of Cordyceps sinensis of the present invention, the peculiar smell of Cordyceps sinensis is removed, and the content of beta-glucan has excellent characteristics, so it can be usefully used in food and cosmetics.

Description

A compound extract of Cordyceps sinensis from which the off-flavor of Cordyceps sinensis has been removed and its manufacturing method.

The present invention relates to a compound extract of Cordyceps sinensis with the off-flavor of Cordyceps sinensis and a method for manufacturing the same, and more particularly, to an Cordyceps sinensis complex extract having a characteristic odor of Cordyceps sinensis removed and an increased beta glucan content.

Cordyceps sinensis is a fungus, ermatophyte, and a small mushroom belonging to the genus Cordyceps, which is in the worm state in winter and becomes a mushroom in summer. Cordyceps sinensis is an insect parasitic medicinal mushroom that is caused by the type of fungus, Cordyceps sinensis, which enters the body of a living insect and is a common fungus, Cordyceps, and is used as a nutritional tonic by protecting the lungs and strengthening the kidneys. Studies have shown that it has high anti-cancer properties. There are about 300 species of cordyceps known to date, but the cordyceps used for medicinal purposes are cordyceps (sinensis), pupal cordyceps (militaris), microbial cordyceps (ophioglossoides), cicada multicolor cordyceps (sobolifera), caterpillar multicolor cordyceps (martialis) ) Or Baek ganggyun (Beauveria bassiana), and these cordyceps contain codycepin, codycepinic acid, or essential amino acids.

Recently, Cordyceps sinensis has been shown to be effective in enhancing immunity, anti-fatigue, and anti-aging as well as anti-cancer, and research results published in Japan and the United States also show anti-cancer effects, boosting immunity, suppressing immune responses after kidney transplantation, and lowering blood sugar It has been reported to exist.

However, as the price of Dongchunghacho is sold at a high price, it is difficult to utilize it as a general food, and it is not easy to create a new market because it is mostly limited to functional food because of the peculiar smell of Dongchunghacho.

Korean Patent Registration No. 10-1567635, which is a prior patent, relates to a method for manufacturing a functional lychee containing a military iris cordyceps and its extracts, and a cordyceps militaris JLM 0636 fruiting body and cordyceps lychee extract Functional paste containing as an active ingredient discloses a technique that can be used as a functional seasoning by adding the functionality of Cordyceps sinensis while satisfying the taste and taste of modern people.

However, in the case of the preceding patent, the odor peculiar to Cordyceps sinensis is not removed and the enhancement of the physiologically active component is not made.

Accordingly, there is a growing need for the development of coffee in which odors peculiar to Cordyceps sinensis are not only removed but also bioactive components are enhanced.

Republic of Korea Registered Patent No. 10-1567635 (2015. 11. 03)

Accordingly, an object of the present invention is to provide a compound extract of Cordyceps sinensis, and a method for manufacturing the same, which has a characteristic odor of Cordyceps sinensis removed and the odor of Cordyceps sinensis with enhanced beta-glucan content.

To achieve the above object, the cordyceps sinensis complex extract according to the embodiment of the present invention contains the cordyceps sinensis extract, Phellinus linteus extract and chaga mushroom extract as active ingredients.

In the compound extract of Cordyceps sinensis, the situation mushroom extract and chaga mushroom extract are characterized by being a mixture of situation mushroom and chaga mushroom prepared by mixing in a weight ratio of 40:60.

In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis, and the mixture of Phellinus linteus and Chaga mushroom are characterized by a weight ratio of 80:20.

In the Cordyceps sinensis complex extract, the extract is characterized in that it is extracted with water.

In the compound extract of Cordyceps sinensis, the Cordyceps sinensis is characterized in that the silkworm cordyceps.

In the compound extract of Cordyceps sinensis, the Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are characterized by extracting 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water.

Method of manufacturing a cordyceps sinensis complex extract according to an embodiment of the present invention, extracting the cordyceps sinensis powder with a solvent to obtain an extract of cordyceps sinensis (S10); Step of extracting the situation mushroom powder and chaga mushroom powder, respectively, to obtain a situation mushroom extract and chaga mushroom extract (S20); Preparing a mixture of situational mushrooms and chaga mushroom by mixing the situational mushroom extract and chaga mushroom extract (S30); And mixing the extract of Cordyceps sinensis and the extract of Phellinus linteus and Chaga mushroom to produce a compound extract of Cordyceps sinensis (S40).

In the method for preparing the compound extract of Cordyceps sinensis, in step S30, the situation mushroom extract and chaga mushroom extract are mixed in a weight ratio of 10 to 90 parts by weight: 10 to 90 parts by weight to prepare the mixture of situation and mushrooms It is characterized by.

In the method for preparing the compound extract of Cordyceps sinensis, step S40, characterized in that the Cordyceps sinensis extract is 70 to 80% by weight, and the situation mushroom and chaga mushroom extract mixture is 20 to 30% by weight.

In the method for preparing the compound extract of Cordyceps sinensis, the solvent is water.

In the method for manufacturing the compound extract of Cordyceps sinensis, the Cordyceps sinensis is characterized in that it is silkworm cordyceps.

In the method for preparing the compound extract of Cordyceps sinensis, the Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are added at 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1L of water at 80 to 90 ℃ It is characterized by being extracted from.

According to the compound extract of Cordyceps sinensis of the present invention, the peculiar smell of Cordyceps sinensis is removed, and the content of beta-glucan has excellent characteristics, so it can be usefully used in food and cosmetics.

Figure 1 is a situation mushroom and chaga extract mixture according to the present invention.
Figure 2 is a cordyceps fermentation complex according to the present invention.
Figure 3 is a simple immersed photos of the Cordyceps sinensis complex according to the invention.
4 is a picture of ultrasonic immersion of the cordyceps fermentation complex according to the present invention.
5 is a photograph of heating and dipping the cordyceps fermentation complex according to the present invention.
6 is a photograph of a modified state after roasting of simple immersed coffee beans according to the present invention.
7 is a photograph of a modified state after roasting of coffee beans sonicated as a comparative example of the present invention.
Figure 8 is a result of the HPLC chromatogram of codycepin according to the present invention (A: Standard B: Sample).
9 is a graph showing a standard curve of codicepin by HPLC according to the present invention.
10 is a graph showing the content of codyspin at various fermentation conditions according to the present invention (A: 24 hours, B: 48 hours, C: 72 hours).
11 is a graph showing the concentration-dependent codysepin content of silkworm cordyceps according to the present invention (A: Cordyceps sinensis 5%, B: Cordyceps sinensis 10%, C: Cordyceps sinensis 15%).
FIG. 12 is a derivative chromatogram showing the differential change of the frequency obtained from the sensor according to the retention time for the control (R), cordyceps simple mixed coffee (MIX) and cordyceps fermented coffee (FER).
FIG. 13 shows Vapor Print, Polar Frequency pattern and Polar derivative pattern for control (R), Cordyceps simple mixed coffee (MIX) and Cordyceps fermented coffee (FER). to be.

Hereinafter, exemplary embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings, but the same or similar elements are assigned the same reference numbers regardless of the reference numerals, and overlapping descriptions thereof will be omitted. The suffixes "modules" and "parts" for components used in the following description are given or mixed only considering the ease of writing the specification, and do not have meanings or roles distinguished from each other in themselves. In addition, in the description of the embodiments disclosed herein, when it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed herein, detailed descriptions thereof are omitted. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in the present specification, and the technical spirit disclosed in the specification is not limited by the accompanying drawings, and all modifications included in the spirit and technical scope of the present invention , It should be understood to include equivalents or substitutes.

Terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. The terms are used only for the purpose of distinguishing one component from other components.

When an element is said to be "connected" or "connected" to another component, it is understood that other components may be directly connected to or connected to the other component, but there may be other components in between. It should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that no other component exists in the middle.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, terms such as “comprises” or “have” are intended to indicate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, and that one or more other features are present. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

Example

Example 1: Preparation of compound extract of Cordyceps sinensis and Phellinus linteus/chaga mushroom

1) Preparation of extracts of situational mushrooms and chaga mushrooms

(1) Phellinus linteus was pulverized to a size of 50 to 100 µm, 50 g of phellinus linteus powder per 1 L of purified water was added, extracted at 80 to 90° C., and then filtered to obtain an extract.

② Chaga mushrooms were crushed to a size of 50-100 μm, 50 g of chaga powder per 1L of purified water was added, extracted at 60-70° C., and filtered.

③ A mixture of situation mushroom extract and chaga mushroom extract at a weight ratio of 40: 60 was prepared to extract a situation mushroom and chaga mushroom extract (see FIG. 1).

2) Preparation of extract from Cordyceps sinensis

① Cordyceps was pulverized to a size of 50 to 100㎛, 50 g of cordyceps powder per 1L of purified water was added, extracted at 80 to 90°C, and filtered to obtain an extract.

② Cordyceps sinensis extract: The mixed extracts of situation mushrooms and chaga mushrooms were mixed at a weight ratio of 90: 10, 80: 20, 70: 30, aged for 24 hours, and then measured for cordyceps odor. Figure 2 is a photograph of the extract of Cordyceps sinensis.

③ Measurement results of Cordyceps sinensis

In order to remove the odor of Cordyceps sinensis, a mixture of medicinal mushrooms and chaga mushroom extract was used, and various blending ratios were applied to establish the optimum blending ratio.

Cordyceps extract Phellinus linteus and chaga extract extract Offensive 90% 10% Inappropriate odor 80% 20% Odor removed and appropriate 70% 30% Odor removed and appropriate

As shown in the above results, it is shown that the odor of Cordyceps sinensis is effectively removed when at least 20% of the medicinal mushroom and chaga extract is added. The goal in the present invention is to minimize the odor while maximizing the Cordycepin content, which is the active ingredient of Cordyceps sinensis, and thus it is determined that the most effective compounding ratio is 80:20.

Example 2: Infiltrated Cordyceps sinensis complex Coffee beans (Green Bean) Manufacturing

Simple immersion, ultrasonic immersion and heating immersion to find the most efficient process for penetrating Cordyceps sinensis fermentation product into coffee beans Three processes were tested. At this time, the mixing ratio of the cordyceps sinensis complex liquid and coffee green beans was tested by mixing with a weight ratio of 2:1, that is, 2 kg of the cordyceps extract fermentation solution + 1 kg of coffee green beans. It was judged by measuring.

In addition, since there is a possibility that the compound solution of Cordyceps sinensis is deteriorated during long periods of infiltration, it is essential to determine the optimal time. Therefore, in this experiment, the green beans treated with the above three processes were compared to 1, 3, and 5 days to determine the optimal penetration time.

(1) Simple immersion : Method of immersing green coffee beans in the compound solution of Cordyceps sinensis (see FIG. 3)

① It was immersed for 1 day at a temperature of 23~30℃. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee was 175 g.

② It was immersed for 3 days at a temperature of 23~30℃. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

③ It was immersed for 5 days at a temperature of 23~30℃. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

(2) ultrasonic immersion : Method of infiltrating the coffee bean extract with the compound of Cordyceps sinensis by applying the ultrasonic water bath (see Fig. 4)

① Ultrasonic water bath was applied for 30 minutes and then immersed for 1 day. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee was 83 g .

② Ultrasonic water bath was applied for 30 minutes and then immersed for 3 days. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

③ Ultrasonic water bath was applied for 30 minutes and then immersed for 5 days. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

(3) Heating immersion : a method of heating a mixture of fresh green beans and cordyceps fermented for a long time together (see Fig. 5)

① It was immersed for 1 day after heating for 1 hour at a temperature of 90~100℃. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee was 38 g .

② It was immersed for 3 days after heating for 1 hour at a temperature of 90~100℃. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

③ After heating for 1 hour at a temperature of 90 to 100 ℃, immersed for 5 days. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee.

(4) conclusion of immersion

The optimum immersion conditions for each immersion process are as follows.

① Simple immersion: 3 days at a temperature of 23~30℃

② Ultrasonic immersion: 3 days after ultrasonic water bath is applied for 30 minutes

③ Heating immersion: 3 days after heating for 1 hour at a temperature of 90~100℃

2) For each process Manufactured Coffee beans Roasting after Deformation degree

After the coffee beans, which had been immersed in each immersion process, were dried to a moisture content of 10%, the state of the roasted coffee beans was observed. The condition of coffee beans that can be transformed by roasting has a very important effect on the taste and aroma of coffee, and it is important to select a process that minimizes the deformation because it is crucial to the productability.

As shown in Table 2, in the case of simple immersion, the brittleness was the lowest with 3%, and the soybeans with ultrasonic treatment were found to have broken up to 44% of coffee beans. The higher the cracking phenomenon of the coffee beans, the lower the marketability. The optimum immersion method is considered to be a simple immersion process for coffee beans.

Process classification Roasting Broken after Coffee beans ratio Simple immersion coffee green beans 3% Ultrasonic immersion coffee 44% Heated coffee beans 37%

3) Conclusion

As a result of analyzing the effective penetration rate into green beans and the brittleness of coffee beans after roasting, it is judged that the optimal immersion time and immersion method is a process of processing for 3 days by a simple immersion method. This is considered as the most advantageous process to be applied in the field because it has the advantage of reducing the production cost in that there is no additional cost, such as ultrasonic immersion or heat immersion.

Example 3: HPLC Of cordyceps coffee Cordisipine ( Cordycepin ) Content analysis

end. Way

1) Experimental materials

Cordyceps sample used in this experiment was used in powdered, dried and containing a cordycepin Cordyceps militaris silkworm Cordyceps sample purchased from ㈜ gahwa epeuaen ratio (Chungbuk, Jincheon). The cordyceps powder had a light brown appearance and had a peculiar smell of cordyceps.

2) HPLC by Cordycepin Content analysis

For cordycepin content analysis, a coffee powder sample was placed in tertiary distilled water, ultrasonically extracted, and filtered with a 0.22 μsyringe filter as a sample solution. Cordycepin standard (Cordycepin from Cordyceps militaris and Sigma C3394) were diluted in a solvent for each concentration to make a standard solution, and calculated as a peak area according to each concentration to prepare a quantitative curve. The cordycepin content in the solution sample was measured under HPLC (High Performance Liquid Chromatograph) analysis conditions of Table 3.

I. result

One) Cordycepin Standard product confirmation and Calibration curve write

The results of checking the retention time (RT) of the peak of the standard for Cordycepin analysis and preparing the calibration curve according to the concentration are as follows. In the analysis conditions as shown in Table 3, cordycepin peak was observed at RT 12.5 min. Accordingly, analysis was conducted to establish the fermentation conditions of Dongchunghacho coffee (see FIGS. 8 and 9).

2) Determination of the amount of cordyceps

① Content of cordycepin according to fermentation time

Cordycepin was not detected when the fermentation time of Cordyceps coffee was 24, 48, or 72 hours.

② Problem detection and resolution

The cordyceps used for the fermentation of coffee green beans was artificially cultured based on brown rice, and the cordycepin content was very insignificant in the cordyceps, so it was found that coffee green beans did not migrate to coffee green beans.

③ Check Cordycepin of fermented coffee using silkworm cordyceps

It was confirmed that the cordycepin content of the fermented coffee using silkworm cordyceps was concentration-dependent depending on the amount of cordyceps. That is, the cordycepin content increased to 597.14 mg/kg, 1,224.56 mg/kg and 2,274.70 mg/kg as silkworm cordyceps was increased to 5, 10 and 15% (w/w) (see FIG. 11).

As a quantitative indicator set in the present invention, the target content of cordycepin was 1-10 mg/100g, and it was confirmed that 5% of silkworm cordyceps was sufficient, and the amount of silkworm cordyceps to be added during the preparation of fermented coffee was determined to be 5%.

Cordyceps (%) Codycepine content in coffee (mg/kg) 5 597.14 10 1,224.56 15 2,274.70

Example 4: β-glucan of Cordyceps coffee ( glucan ) Content analysis

end. Way

β-glucan analysis was performed using the method of Megazyme kit. That is, the total glucan was first obtained, and then the amount of α-glucan was subtracted to quantify β-glucan.

Total glucan was decomposed by putting 0.1 g of sample into a tube, adding 1.5 mL of 37% HCl, and placing it in a 30°C water bath for 45 minutes. After that, 10 mL of distilled water was added to vortex and incubated at 100°C for 2 hours. Thereafter, while cooling at room temperature, 10 mL of 2 N KOH was added, and the amount was adjusted to 100 mL with 200 mM Sodium acetate buffer, followed by sufficient mixing. Then, 0.1 mL of exo-1,3-β-glucanase plus β-glucosidase dissolved in 200 mM sodium acetate buffer in 0.1 mL of supernatant, 0.2 mL of acetate buffer for reagent blank, and D-glucose standard for D-glucose standard 0.1 mL and 0.1 mL of acetate buffer were added, followed by mixing and incubation at 40°C for 60 minutes. After adding 3 mL of a Glucose oxidase/peroxidase mixture (GOPOD) and incubating at 40° C. for 20 minutes, absorbance was measured at 510 nm.

For α-Glucan, 0.1 mL of the sample was placed in a tube, and 2 mL of 2 M KOH was added, followed by mixing for 20 minutes. After adding 8 mL of 1.2 M Sodium acetate buffer and mixing, add 0.2 mL of amyloglucosidase plus invertase, mix well, and incubate for 30 minutes in a 40℃ water bath. 0.1 mL of 200 mM sodium acetate buffer and 3 mL of GOPOD were added to 0.1 mL of the supernatant, followed by incubation at 40°C for 20 minutes, and measured at 510 nm absorbance.

Total Glucan (% w/w) = ΔE x F x 100/0.1 x 1/1000 x 100/W x 162/180

= ΔE x F/W x 90

α-Glucan (% w/w) = ΔE x F x 1000(or 103) x 1/1000 x 100/W x 162/180

= ΔE x F/W x 90 (final volume 100 mL)

= ΔE x F/W x 9.27 (final volume 10.3 mL)

∴ β-Glucan = Total Glucan-α-Glucan

ΔE = reaction absorbance-sample absorbance

F = ug D-glucose conversion factor = 100/D-glucose STD absorbance

W = sample weight

I. result

Table 5 shows the results of analyzing the content of β-glucan. In the case of coffee fermented with yellow oyster mushroom and chaga mushroom, it was 1.28%, and when fermented with yellow oyster mushroom and chaga mushroom, it increased to 2.03%. As a result, the β-glucan content is much higher than the target index of 0.1 to 1.0%, so the fermented coffee developed in the present invention can be said to be a functional coffee with excellent β-glucan content.

division Total-glucan(%) α-glucan(%) β-glucan(%) Situation / Chaga / Cordyceps Coffee 3.11 1.08 2.03±0.11 Situation/Chaga Fermented Coffee 2.42 1.15 1.28±0.05

Example 5: Total polyphenol content analysis of Cordyceps choco coffee

end. Way

When the Folin-Ciocalteu reagent was reduced by a polyphenolic substance, it was analyzed as follows using the principle of developing a molybdenum blue color. That is, after dissolving the sample methanol extract in each solvent at a concentration of 50 mg/mL, take 20 uL of this, dilute it with 1.4 mL of distilled water in a 2 mL tube, and add 0.1 mL of Folin-Denis reagent and shake. After 3 minutes, add 0.2 mL sodium carbonate saturated solution, mix the whole with 2 mL, mix well, leave for 1 hour at 40°C, and absorbance at 765 nm with a spectrophotometer (DU 650, Beckman Coulter Inc., Miami, FL, USA). The standard curve at this time was prepared using gallic acid.

I. result

In order to quantify the total polyphenol compound, the standard curve prepared by varying gallic acid for each concentration obtained almost perfectly the linearity as follows (R² = 0.9887), and based on this, measured the amount of total polyphenol compound in the coffee sample. Did.

Polyphenol (polyphenol) is a kind of chemical found in plants characterized by having more than one phenol group in a molecule. There are more than thousands of polyphenols, such as catechins in green tea, resveratrol in wine, and onyx quercetin. Flavonoids in fruits and isoflavones in beans are also polyphenols. These polyphenols are produced by photosynthesis and usually contribute to plant pigments and bitterness.

As a result of measuring the total polyphenol content, the coffee fermented using the situation/chaga mushroom and cordyceps showed a very high content such as 39.10 mg/g coffee bean, which was encouraging. This is significantly higher than 22.30 mg/g of raw mushrooms and 28.11 mg/g of coffee fermented with only mushrooms, so synergic effects appear when both mushrooms and cordyceps are used simultaneously. The total polyphenol content as an evaluation target of the present invention was found to be 450 mg/100 g, which is sufficient to achieve this.

Coffee Samples Total polyphenol (mg/g coffee bean) Raw mushrooms 22.30 Situation Simple Mixed Coffee 31.59 Situation Coffee 28.11 Situation / Chaga / Cordyceps Coffee 39.10

Example 6: Sensory evaluation of Cordyceps coffee

end. Way

Sensory evaluation of panel agents for coffee extracts before and after adding cordyceps was performed. It was conducted over a total of 3 times and evaluated by applying sensory test methods suitable for the purpose in stages.

I. result

1) 1st sensory evaluation

① Goal: To find out if the unique scent of Cordyceps is distinguished from consumers, simply mix the Cordyceps powder with original coffee to find out if it tastes different from the control (original coffee bean without cordyceps).

② Method: Triangle Test

▶ Two of the three samples present the same sample, and the other one presents a different sample, allowing the panel to select the other one, and evaluating the preference of the selected one to the other one. This is a highly meaningful measure.

▶ Present the same two test items and one different test item (all three) to the panelists, instruct them to taste the samples from the left and select different test items in the order presented.

▶ Assuming that there are two test objects A and B, either one of A or B will appear in duplicate, and the combination of the test items consisting of them is as follows.

ABB BAB BBA

BAA ABA AAB

③ Panelists: 35 students in the third year of food and nutrition at Semyung University who have completed the regular course of “Sensory Evaluation and Practice”

④ Evaluation result: 25 out of 35 people found cordyceps mixed coffee. That is, it can be concluded that Dongchunghacho is easily distinguished from consumers by its unique taste and aroma.

Sample number provided Coffee type Number of respondents Correct answer 941 Original control 5 people X 387 Original control 5 people X 249 Cordyceps fermented coffee 25 people O

2) Secondary sensory evaluation

① Goal: To check whether the fermented coffee from Cordyceps sinensis developed in the present invention is distinguished from coffee mixed with cordyceps simply by using the first sensory evaluation results.

② Method: Rating Method = Rating Method

▶ Used to investigate how the characteristic strength of given samples is different

▶ Several samples (3-7) are presented without a reference sample and evaluated according to a prescribed scale.

▶ In order to reduce the quantitative error of the strong degree according to each characteristic and the influence error between the characteristics, intensive training is required, and more than 8 trained panel personnel participate in the inspection.

③ Panelists: 35 students in the third year of food and nutrition at Semyung University who have completed the regular course of “Sensory Evaluation and Practice”

④ Sample preparation

Sample number provided Coffee type 472 Original control 813 100g original coffee + 10g cordyceps powder 596 Cordyceps fermented coffee

⑤ Order of presentation: To exclude the influence of the order of tasting coffee, samples are presented in a combination of several orders as shown in the table.

1st sample 2nd sample 3rd sample 596 813 472 472 813 813 472 596 596 472 472 813 596 596 813

⑥ Evaluation method

-For the aroma, taste, and overall preference of coffee, it is scored within the range of 1 point (not very good) to 5 points (very good), and ranks what is the best coffee.

⑦ Evaluation Results: Of the 35 people, 17 evaluated Dongchunghacho fermented coffee as “the best coffee,” and 11 people liked the original basic coffee. It was evaluated that only 7 coffees were simply mixed with Cordyceps. In conclusion, it is considered that the cordyceps fermented coffee developed in the present invention can appeal to consumers with good scores.

Sample number provided Coffee type Best coffee respondents 472 Original control 11 people 813 Cordyceps simple mixed coffee 7 people 596 Cordyceps fermented coffee 17 people

3) 3rd sensory evaluation

① Goal: To evaluate how the Dongchunghacho fermented coffee developed in the present invention differs in terms of flavor, sour taste, bitter taste, and mild smell compared to the control, based on the results of the first and second sensory evaluation. Did.

② ways: scaling (Likert 7 point scale method used)

▶ Used to investigate how the characteristic strength and preference of different samples are different

▶ As a parcel scale, 1~9 item scale is usually used

▶ A 15cm scale is used as a non-compartment scale.

▶ When using the item scale, panel personnel should taste the sample and select the corresponding strength item of the evaluated property to display the number.

Preference check

▶ How to evaluate consumer preferences or preferences

▶ Mainly used for new product development and improvement

▶ In general, it is conducted after the difference identification test or the description analysis test

▶ Also called preference test, preference test, and consumer test

③ Panelists: 35 students in the 3rd grade students of the Department of Food and Nutrition, 10 students in the 2nd grade, and 12 employees in the industry-academic cooperation group who completed the regular course of “Sensory Evaluation and Practice”

④ Sample preparation

Sample number provided Coffee type 472 Original control 596 Cordyceps fermented coffee

⑤ Evaluation method

-Strength evaluation + preference is also dualized as evaluation.

-For example, when you feel “strong” in the “sour” strength evaluation of coffee, some people may evaluate the preference for “strong” or “no” for this strong sour taste.

-For coffee aroma, sour taste, bitter taste, pungent smell, and overall preference, make a score within the range of 1 point (not very good) to 7 points (very good), and rank what is the best coffee box.

⑥ Evaluation result: The sensory evaluation results show that the odor, sour taste, bitter taste, cumulative smell, and overall preference are all the same, and the fermented coffee scores are much higher. Comparing the strength and preference of each characteristic reveals the following very interesting facts.

-Fragrance: The control had a stronger scent and didn't like it.

-Sour taste: The sour taste of the control was 3.28 points, and the fermented coffee from Dongchunghacho was 2.32 points, which was a big difference, and the weak sour taste of coffee was much better. (Comparison of symbol 4.83 and 4.03)

-Bitter taste: The bitter taste of the control group was much stronger with 4.21 points, and the fermented coffee from Dongchunghacho was weak at 3.49 points, so I liked it more.

-Quiet smell: This property appears to be felt stronger in the control than the fermented coffee containing Cordyceps, suggesting that the cordy smell of Cordyceps was effectively removed from the developed coffee.

As a result, Dongchunghacho fermented coffee scored significantly higher with an overall preference of 5.64 points, and 40 out of 57 evaluated Dongchunghacho fermented coffee as “the best coffee”.

As a result, Dongchung Hacho fermented coffee not only overcomes the unpleasant smell peculiar to Dongchung Hacho, but also reduces the sour taste and bitter taste than the original coffee, and is evaluated to be able to appeal to consumers with a much softer taste (Table 12. Strength by Characteristics for Dongchung Hacho Fermented Coffee) And palatability test (7-point scale).

characteristic 472 (Daejo-gu) 596 (Dongchunghacho fermented coffee) burglar Preference burglar Preference incense 4.11±1.53 4.12±1.58 4.07±1.41 5.00±1.49 Sour taste 3.28±1.99 4.03±1.59 2.32±1.20 4.83±1.58 bitter 4.21±1.63 3.88±1.35 3.49±1.67 4.19±1.72 Scent 2.75±1.60 3.47±1.60 2.39±1.40 3.65±1.78 Overall preference - 4.39±1.23 - 5.64±1.29

Example 7: Analysis of fragrance components by electronic nose

The purpose of the present invention is to confirm whether there is a different odor from the original coffee as a control by performing a pattern analysis on the fragrance component of the Dongchung Hacho fermented coffee of the present invention with an electric nose. If it shows a pattern similar to the control, it means that the fermented coffee is similar to the original scent component, so that the odor of cordyceps was effectively removed.

end. Way

In order to examine the change before and after the fermentation of coffee aroma, the change in the aroma pattern was analyzed with an electronic nose. 40 mL vials (vial. Bellefonte, PA, USA) and sealed with Teflon coated septa (septa. PTFE/silicone septa, Supelco). Electronic nose used GC/SAW electronic nose system (Model 7100 Fast GC Analyzer, Electronic Sensor Technology, Newbury park, CA, USA).This device detects a surface acoustic wave sensor (SAW) sensor in the GC system. It is equipped with. When the prepared sample was in equilibrium, the built-in pump was operated, and only the volatile component of the sample was injected through the sample inlet and the fragrance component was collected for 20 seconds. As a device analysis condition, high purity helium was used as the carrier gas, and the column was heated to 30 using a DB-624 capillary column (0.33 μm, 0.25 mm×1 m, J&W Scientific, Folsom, CA, USA). From ℃ to 120 ℃ was programmed at a rate of 3 ℃ / sec. The run time was set to 30 seconds, and each of the sensor/column/valve/inlet was 30/40/50/50°C.

I. result

As shown in the electronic nose chromatogram, the control (R), Cordyceps simple mixed coffee (MIX) and Cordyceps fermented coffee (FER) showed a distinctly different fragrance component pattern. Each sample was analyzed three times repeatedly, so it was confirmed that there was no deviation.

Derivative chromatogram (Derivative chromatogram) is a chromatogram showing the differential change of the frequency obtained from the sensor according to the retention time, Vapor Print (Vapor Print) is the retention time as a variable (auaular variables), electronic nose It is a graph that imaged from the initial retention time to the retention time at which the last component was detected in a 360° circular shape by using the response level of as a radial variable, and the polar frequency pattern depends on the retention time. A pattern image representing a change in frequency obtained from a sensor in hertz, and a polar derivative pattern refers to a pattern image obtained by differentiating a frequency.

As shown by the red arrow in FIGS. 12 and 13, in the case of the sample of the Cordyceps sinensis simple mixed coffee (MIX), unlike the other two samples, the specific peak was exceptionally strong, and overall, the Cordyceps fermented coffee (FER) was the control (R ). This means that the Cordyceps fermented coffee has an aroma almost similar to that of the original coffee, so it is impossible to detect the odor caused by Cordyceps. Therefore, the dongchunghacho fermentation process developed in the present invention has an excellent effect to enjoy the taste and aroma similar to that of the original coffee while retaining the active ingredient of dongchunghacho very efficiently.

Meanwhile, the above detailed description should not be construed as limiting in all respects, but should be considered as illustrative. The scope of the invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the invention are included in the scope of the invention.

Claims (13)

As a compound extract of Cordyceps sinensis containing Cordyceps sinensis extract, Phellinus linteus and Chaga mushroom extract as active ingredients,
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted by adding 40-60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water,
In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis is 70 to 80% by weight, and the mixture of situational mushrooms and chaga mushrooms prepared by mixing the situational mushroom extract and chaga mushroom extract in a weight ratio of 40: 60 is 20 to 30% by weight. Characterized by Cordyceps sinensis complex extract.
delete delete delete According to claim 1,
The cordyceps sinensis is a cordyceps complex extract, characterized in that the silkworm cordyceps.
delete Extracting Cordyceps sinensis powder with a solvent to obtain Cordyceps sinensis extract (S10);
Step of extracting the situation mushroom powder and chaga mushroom powder, respectively, to obtain a situation mushroom extract and chaga mushroom extract (S20);
Preparing a mixture of situational mushrooms and chaga mushroom by mixing the situational mushroom extract and chaga mushroom extract (S30); And
The step of preparing the compound extract of Cordyceps sinensis by mixing the Cordyceps sinensis extract, and the mixture of the situation mushroom and chaga mushroom (S40);
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted by adding 40-60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water,
In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis is 70 to 80% by weight, and the mixture of situational mushrooms and chaga mushrooms prepared by mixing the situational mushroom extract and chaga mushroom extract in a weight ratio of 40: 60 is 20 to 30% by weight. Method of manufacturing a compound extract of Cordyceps sinensis characterized by.
delete delete delete The method of claim 7,
The method of manufacturing Cordyceps sinensis complex extract, characterized in that the Cordyceps sinensis.
delete delete

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