KR102234517B1 - Method for producing salad dressing using shiitake stem saccharification concentrate - Google Patents

Abstract

The present invention comprises the steps of: (1) preparing a shiitake stem extract by adding water to the pulverized shiitake stem powder after drying, extracting it, and then filtering it; (2) mixing malt and grain into the shiitake stem extract prepared in step (1); (3) leaving the mixed mixture of step (2) to separate only the intermediate layer excluding the suspended matter and the precipitate and irradiating UV; (4) adding godubap to the UV-irradiated intermediate layer of step (3), saccharifying, filtering, and concentrating to prepare a shiitake stem saccharification concentrate; And (5) mixing seaweed powder, sesame oil, garlic, ginger, and soy sauce with the shiitake stem saccharification concentrate prepared in step (4), and prepared by the method. It is about the salad dressing.

Description

Method for producing salad dressing using shiitake stem saccharification concentrate}

The present invention comprises the steps of: (1) preparing a shiitake stem extract by adding water to the pulverized shiitake stem powder after drying, extracting it, and then filtering it; (2) mixing malt and grain into the shiitake stem extract prepared in step (1); (3) leaving the mixed mixture of step (2) to separate only the intermediate layer excluding the suspended matter and the precipitate and irradiating UV; (4) adding godubap to the UV-irradiated intermediate layer of step (3), saccharifying, filtering, and concentrating to prepare a shiitake stem saccharification concentrate; And (5) mixing seaweed powder, sesame oil, garlic, ginger, and soy sauce with the shiitake stem saccharification concentrate prepared in step (4), and prepared by the method. It is about the salad dressing.

Along with the improvement of income level, health-oriented consumption tendencies have become common, and consumer interest in health-related products is increasing due to the increase in the incidence of adult diseases and chronic diseases. In addition, the health functional food market is growing significantly due to a strong well-being trend such as an increase in the elderly population, increased interest in diet, and an increase in interest in mental and physical health due to an increase in the stress of modern life. Therefore, consumers are very interested in undeveloped materials with high soluble dietary fiber content such as mushrooms, anti-cancer, immunity, and other functionalities reviving the times.

Shiitake mushrooms are recognized as a health food, and as research on the technology of producing and cultivating them as a high value-added food has been actively conducted, the output has increased significantly. However, in Korea, there is a risk of price decline due to flood shipment due to the weak base of shipment control. In particular, mushrooms are a food containing 85-95% moisture, and the limitation of long-term storage with raw mushrooms and products as raw mushrooms. It has problems such as low value. As a way to solve this problem, it can be said that the development of processed products of mushrooms is very important.

Currently, processed products of mushrooms have been developed and distributed in Japan in the form of seasoned convenience foods, teas and powdered seasonings, and in Korea, traditional pastes, teas, kimchi and pickles using mushrooms have been developed. Although it is being produced, the number of activated products is extremely limited, and research on it is insufficient.

The raw target height shows a large difference in the quantity demanded and the price depending on the grade and seasonal factors. Compared to the original goal produced in spring, the original goal produced in autumn is more productive, but the preference is low compared to the high-end altitude represented by the white and black flowers.

The part of the shiitake can be classified into a mustard and a stem, but there is no significant difference in terms of nutritional and useful ingredients, and the stem shows little variation in shape, texture, and weight in both spring and autumn production. The price of shiitake stems is 7,000 won/kg~10,000 won/kg based on buildings (as of 2017, Jeongnam Jinjangheung Nonghyup), which is very cheap compared to 60,000 won/kg~400,000 won/kg based on shiitake fresh buildings. Therefore, product development using shiitake stem extract has an absolute strength in cost reduction through the use of idle resources of farmers.

Mushrooms have been widely used for food since ancient times because they contain nutrients such as sugars, lipids, proteins, minerals, and vitamins evenly and have a unique taste and aroma, and in recent years, they have been in the spotlight as a pollution-free natural food. Among them, shiitake is classified into the genus Basidiomyces oyster and pine nuts that are parasitic in broad-leaved trees, and has been widely used as a food as a mushroom with a unique aroma and taste. Shiitake mushrooms contain a large amount of important nutrients for the human body, so not as a food, but as a tonic and diuretic. , High blood pressure, nephritis, nervous breakdown, insomnia, asthma, gastric ulcers are known to be effective in the treatment. Furthermore, it was found that it is a low-calorie health food containing various minerals and dietary fiber.

Shiitake mushrooms have been widely used as foods as mushrooms with a unique aroma and taste, and demand is increasing as a health food that promotes health and increases resistance to diseases. Shiitake mushrooms have been reported to exhibit anti-cancer and viral effects, as well as blood cholesterol-lowering effects. Retinan (lentinan) and anti-cancer polysaccharides (emitanin)-1 A, B, and KS-2, etc., have been reported to exhibit anti-cancer and viral effects, as well as anti-cancer polysaccharides. Found in shiitake mushrooms.

Compared to the medium elevation, the raw wood altitude has a high characteristic flavor and content of useful ingredients. Compared to the sawdust medium cultivation altitude, the raw wood cultivation altitude has a large production variation, and the product grade varies greatly depending on the influence of the climate. Although it is highly possible to use the shiitake caps as they are, there is no development of products using the stems. The tough and hard texture of the stem is pointed out as the biggest difficulty in product development. The content of useful ingredients in shiitake stems has little difference from that of the caps, and in particular, it has been confirmed that the content of useful ingredients such as beta glucan is higher than that of the caps. Most of the products using shiitake stems are made of shiitake powder, which is ground together with the mustard.

The main component of shiitake mushrooms is carbohydrates, but it contains a large amount of crude fiber, so it is excellent as a low-calorie diet food, and because it has a component that decomposes serum, it is widely used in diets for preventing and improving adult diseases such as high blood pressure and arteriosclerosis. In addition, ergosterol, the parent of vitamin D, is contained, which promotes the absorption and use of calcium in the body and prevents rickets. In addition, the taste of shiitake mushrooms contains guanylic acid, adenylic acid, etc., so it gives a rich taste when cooking, so there is no missing place in Korean food. Shiitake mushrooms are widely used in food processing, and research for this includes studies on traditional miso added with shiitake mushrooms, studies on noodles with browned shiitake mushrooms, and research on consumer perceptions for developing mushroom processed food products. In particular, when fresh shiitake mushrooms are raw shiitake mushrooms, they are easily deteriorated due to their high moisture content and have a short storage period, which has a problem in distribution. In order to improve this, the shortcomings are compensated by drying shiitake mushrooms, but there are fewer cases of using the whole amount of shiitake because it makes stock or uses only a portion of shiitake mushrooms than when all of the shiitake mushrooms are eaten when cooking Korean food.

Korean Patent Registration No. 1288399 discloses a method of preparing a salad dressing using medicinal crops, and Korean Patent No. 1391713 discloses a salad dressing composition, but the preparation of a salad dressing using the shiitake stem saccharification concentrate of the present invention It is different from the method.

The present invention was derived from the above requirements, and an object of the present invention is to prepare a dressing for salads having excellent quality and palatability using a portion of an altitude stem that is less versatile among an altitude portion, pretreatment of shiitake stems, selection of subsidiary materials, and It is to provide a method of preparing a salad dressing that is rich in nutrients and goes well with salads by optimizing the mixing ratio.

In order to solve the above problems, the present invention comprises the steps of: (1) adding water to the pulverized shiitake stem powder after drying, extracting it, and then filtering to prepare a shiitake stem extract; (2) mixing malt and grain into the shiitake stem extract prepared in step (1); (3) leaving the mixed mixture of step (2) to separate only the intermediate layer excluding the suspended matter and the precipitate and irradiating UV; (4) adding godubap to the UV-irradiated intermediate layer of step (3), saccharifying, filtering, and concentrating to prepare a shiitake stem saccharification concentrate; And (5) mixing seaweed powder, sesame oil, garlic, ginger, and soy sauce in the saccharification concentrate of shiitake stems prepared in step (4).

In addition, the present invention provides a salad dressing prepared by the above method.

The shiitake stem saccharification concentrate prepared by the method of the present invention has a high content of beta glucan and vitamin D2, and when using the shiitake stem saccharification concentrate to prepare a salad dressing, it is well harmonized with the flavor of the salad, which is suitable for consumers' preferences and is beneficial to health. Salad dressing can be served.

1 is a schematic diagram of the manufacturing process of the raw target algae stem extract of the present invention.
Figure 2 is a schematic diagram of the malt manufacturing process of the present invention.
Figure 3 is a schematic diagram of the grain production process of the present invention.
Figure 4 is a schematic diagram of the manufacturing process of the raw target saccharification concentrate of the present invention.
Figure 5 is a schematic diagram of a manufacturing process of a salad dressing using the raw target saccharification concentrate of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing a shiitake stem extract by adding water to the pulverized shiitake stem powder after drying, extracting it, and then filtering it;

(2) mixing malt and grain into the shiitake stem extract prepared in step (1);

(3) leaving the mixed mixture of step (2) to separate only the intermediate layer excluding the suspended matter and the precipitate and irradiating UV;

(4) adding godubap to the UV-irradiated intermediate layer of step (3), saccharifying, filtering, and concentrating to prepare a shiitake stem saccharification concentrate; And

(5) It provides a method for preparing a salad dressing, comprising mixing seaweed powder, sesame oil, garlic, ginger, and soy sauce in the saccharification concentrate of shiitake stems prepared in step (4).

In the manufacturing method of the salad dressing of the present invention, the shiitake stem extract of step (1) is preferably dried and then added 8 to 12 times (v/w) water to the pulverized shiitake stem powder at 70 to 90°C. It can be prepared by filtration after extracting for ~7 hours, and more preferably, 10 times (v/w) of water is added to the dried and pulverized shiitake stem powder, extracted for 6 hours at 80°C, and then filtered. .

In addition, in the manufacturing method of the salad dressing of the present invention, the mixing of step (2) is preferably mixed with 450 to 550 g of malt and 450 to 550 g of grain in 3.6 to 4.4 L of shiitake stem extract, more preferably For example, 500 g of malt and 500 g of grain may be mixed with 4 L of shiitake stem extract.

In addition, in the manufacturing method of the salad dressing of the present invention, the step (3) is preferably left for 2 to 4 hours to separate only the first intermediate layer excluding the suspended matter and the precipitate, and the remaining precipitate after separating the first intermediate layer solution. Add 2.7 to 3.3 L of shiitake stem extract to the solution and leave for 2 to 4 hours to separate only the second supernatant excluding the suspended matter and sediment, separate the second supernatant, and add 2.7 to 3.3 L of shiitake stem extract to the remaining sediment. And leave it for 2 to 4 hours to separate only the tertiary supernatant excluding the suspended matter and sediment, and mix the separated first supernatant, the second supernatant, and the tertiary supernatant for 6.5 to 7.5 minutes. UV irradiation can be performed, more preferably, left to stand for 3 hours to separate only the first intermediate layer excluding suspended matter and sediment, separate the first intermediate layer, and add 3 L of shiitake stem extract to the remaining sediment and leave for 3 hours Then, only the second intermediate layer excluding the suspended matter and the sediment was separated, and 3 L of the shiitake stem extract was added to the remaining sediment and left to stand for 3 hours to separate only the third intermediate layer excluding the suspended matter and the sediment. A mixed intermediate solution obtained by mixing the separated first intermediate layer solution, the second layer solution and the third layer solution may be UV irradiated for 7 minutes.

In addition, in the manufacturing method of the salad dressing of the present invention, the shiitake stem saccharification concentrate of step (4) is preferably added to 0.8 to 1.2 kg of godubap to the mixed intermediate solution irradiated with UV for 16 to 20 hours at 65 to 75°C. It can be prepared by saccharifying, filtering, and then concentrating. More preferably, 1 kg of godubap is added to the mixed intermediate solution subjected to UV irradiation, saccharified at 70° C. for 18 hours, filtered, and then concentrated.

The preparation of the shiitake stem saccharification concentrate through the steps (1) to (4) could be prepared as a saccharification concentrate suitable for preparing salad dressings while the content of beta-glucan and vitamin D2 was increased.

In addition, in the manufacturing method of the salad dressing of the present invention, step (5) is preferably based on the total weight of the salad dressing, 55 to 65% by weight of shiitake stem saccharification concentrate, 8 to 12% by weight of laver powder, 3 to 5 of sesame oil After mixing weight%, garlic 4-6% by weight, ginger 0.8-1.2% by weight, and soy sauce 18-22% by weight, it can be aged for 66-78 hours at 28-32°C, more preferably the total weight of the salad dressing As a basis, after mixing 60% by weight of shiitake stem saccharification concentrate, 10% by weight of laver powder, 4% by weight of sesame oil, 5% by weight of garlic, 1% by weight of ginger, and 20% by weight of soy sauce, it can be aged at 30°C for 72 hours. . It was possible to prepare a salad dressing with an improved taste and improved palatability to prepare a salad dressing with the above-described material mixing ratio and aging conditions.

The manufacturing method of the salad dressing of the present invention, more specifically

(1) adding water 8-12 times (v/w) to the pulverized shiitake stem powder after drying, extracting for 5-7 hours at 70-90°C, and filtering to prepare a shiitake stem extract;

(2) mixing 450-550 g of malt and 450-550 g of grain to 3.6-4.4 L of the shiitake stem extract prepared in step (1);

(3) Leave the mixed mixture of step (2) for 2 to 4 hours to separate only the first intermediate layer excluding the suspended matter and the precipitate, separate the first intermediate layer, and prepare the remaining precipitate from the step (1). Add 2.7 to 3.3 L of one shiitake stem extract and leave for 2 to 4 hours to separate only the second intermediate layer excluding the suspended matter and the sediment, separate the second intermediate layer, and add the prepared altitude in step (1) to the remaining sediment. Add 2.7 to 3.3 L of stem extract and leave for 2 to 4 hours to separate only the tertiary supernatant, excluding the suspended matter and sediment, and mix the separated first supernatant, the second supernatant, and the third supernatant. UV irradiating the intermediate layer solution for 6.5 to 7.5 minutes;

(4) adding 0.8 to 1.2 kg of godubap to the mixed intermediate solution irradiated with UV in step (3), saccharifying at 65 to 75°C for 16 to 20 hours, filtering, and then concentrating to prepare a shiitake stem saccharification concentrate; And

(5) Based on the total weight of the salad dressing, 8 to 12% by weight of seaweed powder, 3 to 5% by weight of sesame oil, 4 to 6% by weight of garlic, in 55 to 65% by weight of the saccharification concentrate prepared in step (4) above, After mixing 0.8 to 1.2% by weight of ginger and 18 to 22% by weight of soy sauce, it may include a step of aging at 28 to 32°C for 66 to 78 hours,

More specifically

(1) preparing a shiitake stem extract by adding water 10 times (v/w) to the pulverized shiitake stem powder after drying, extracting for 6 hours at 80°C, and filtering;

(2) mixing 500 g of malt and 500 g of grain into 4 L of the shiitake stem extract prepared in step (1);

(3) Leave the mixed mixture in step (2) for 3 hours to separate only the first intermediate layer excluding the suspended matter and the precipitate, separate the first intermediate layer solution, and add the remaining sediment to the above-mentioned elevation prepared in step (1). Add 3 L of stem extract and leave for 3 hours to separate only the secondary intermediate liquid excluding the suspended matter and sediment, separate the secondary intermediate liquid, and add 3 L of the shiitake stem extract prepared in step (1) to the remaining precipitate. And allowed to stand for 3 hours to separate only the tertiary supernatant excluding the suspended matter and sediment, and UV irradiating the mixed supernatant of the separated first supernatant, the second supernatant, and the tertiary supernatant for 7 minutes. ;

(4) adding 1 kg of godubap to the UV-irradiated mixed intermediate solution of step (3), saccharifying at 70° C. for 18 hours, filtering, and concentrating to prepare a shiitake stem saccharification concentrate; And

(5) Based on the total weight of the salad dressing, 10% by weight of seaweed powder, 4% by weight of sesame oil, 5% by weight of garlic, 1% by weight of ginger, and 20% by weight of soy sauce in 60% by weight of the saccharification concentrate prepared in step (4) After mixing the% may include the step of aging for 72 hours at 30 ℃.

The present invention also provides a salad dressing prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Manufacturing example 1. Manufacture of Shiitake Stem Extract

(1) Sun-dried shiitake stems were pulverized to prepare 80 mesh of shiitake stem powder. After 10 times (v/w) of purified water was added to the prepared shiitake stem powder, it was extracted in a constant temperature water bath at 80° C. for 6 hours, and then filtered using a filter paper to prepare a shiitake stem extract (FIG. 1).

Manufacturing example 2. Shiitake stem Saccharification Concentrate manufacturing

(1) Wash 1 kg of barley with water to remove the floating matter, then immerse it in 4 L of water for 2 days, take it out, store it at 30°C for 4-6 days, remove fine roots from the germinated barley, and use a dryer at 50°C. It was dried for an hour to prepare malt (FIG. 2).

(2) After washing 1 kg of rice with water to remove the floating matter, immerse it in 5 L of water for 3 days, take it out, store it at 32°C for 7 days, remove the fine roots of the germinated rice, and use a dryer at 55°C for 24 hours. It was dried to prepare a grain (Fig. 3).

(3) 4 L of the shiitake stem extract of Preparation Example 1, 500 g of malt prepared in step (1), and 500 g of grain prepared in step (2) were mixed and left at 20 to 25°C for 3 hours. After that, only the first intermediate layer was separated, excluding the suspended matter and the precipitate. After separating the first intermediate layer, 3 L of the shiitake stem extract of Preparation Example 1 was added to the remaining sediment, and allowed to stand at 20 to 25° C. for 3 hours, and then only the secondary intermediate layer excluding the suspended matter and the precipitate was separated. After separating the second intermediate layer, 3 L of the shiitake stem extract of Preparation Example 1 was added to the remaining precipitate, and allowed to stand at 20 to 25° C. for 3 hours, and then only the third intermediate layer excluding the suspended matter and the precipitate was separated. After irradiating the mixed intermediate solution obtained by mixing the separated first, second, and third intermediate solutions on a UV lamp (output: 6W) for 7 minutes, 1 kg of godubap was added to saccharify at 70° C. for 18 hours. After filtering, it was concentrated to 1 L to prepare a saccharified concentrate (FIG. 4).

Manufacturing example 3. Salad dressing manufacturing

The musan laver was heated twice for 30 seconds in a 700W microwave oven and then pulverized into 120 mesh particles to prepare musan laver powder. Based on the total weight of the salad dressing, after mixing 60% by weight of the shiitake stalk saccharification concentrate of Preparation Example 2 with 10% by weight of free seaweed powder, 4% by weight of sesame oil, 5% by weight of garlic, 1% by weight of ginger, and 20% by weight of soy sauce, 30 It was aged for 72 hours at ℃ (Fig. 5).

1. Materials and manufacturing method

(1) material

In this experiment, raw target shiitake stem, musan laver, and soy sauce were purchased from Jangheung, and auxiliary ingredients were purchased commercially and used in the experiment.

(2) Raw material processing

(A) washing

The prepared raw material was washed in running water according to the characteristics of the raw material.

(B) crushing

The raw material is used as a raw material after the raw altitude stems were sun-dried, pulverized with a blender and passed through a 100 mesh sieve.

(3) Preparation of extraction, saccharification concentrate and dressing

(A) Manufacture of malt and grain for the production of saccharification extract of raw target shiitake

In the method of producing malt, 1 kg of barley was washed with water several times to remove suspended matter, immersed in 4 L of water for 2 days, and then removed and stored at 30°C for 4 to 6 days for germination. Thereafter, fine roots were removed from the germinated barley, dried in a 50°C dryer for 24 hours, and then malt was prepared.

To prepare grains, 1 kg of rice was washed with water to remove the suspended matter, immersed in 5 L of water for 3 days, and then harvested and stored at 32°C for 7 days for germination. The difference in soaking time and germination temperature than malting was because the germination of grains was slower. Thereafter, fine roots were removed from the germinated grains and dried in a dryer at 55° C. for 24 hours to prepare grains.

(B) Manufacture of saccharification concentrate of raw target goose stems

-Manufacture of raw target algae stem extract

To prepare the extract using shiitake stems, first, the shiitake stems were taken, sun-dried, and then pulverized into 80 mesh particles. Then, it was extracted for 6 hours in a constant temperature water bath at 80° C., filtered using a filter paper, and used as an extract.

-Raw target shiitake stem saccharification concentrate manufacturing

The saccharification concentrate was prepared using 10 L of the previously extracted shiitake stem extract, 500 g of malt, and 500 g of grain. To apply the saccharifying agent, malt and grain were immersed in 4 L of raw-targeted shiitake stem extract at 20~25℃ for 3 hours to obtain a first intermediate layer excluding suspended matter, precipitated malt and grain. The precipitated malt and grain were poured with 3 L of raw shiitake stem extract and immersed at 20 to 25°C for 3 hours to obtain a second intermediate layer as described above. After separating the second intermediate layer, 3 L of raw target algae stem extract was added to the remaining precipitate, and the third intermediate layer was recovered in the same manner. After circulating the mixed layer solution of the 1st, 2nd and 3rd layer solution taken in this way in a UV lamp for 7 minutes, saccharified saccharified solution at 70℃ for 18 hours at 70℃ by adding 1 kg of godubap is filtered using a cotton cloth. And concentrated to 1 L to prepare a saccharified concentrate.

(C) Salad dressing manufacturing

The musan laver was heated twice for 30 seconds in a 700W microwave oven and then pulverized into 120 mesh particles to prepare musan laver powder. The prepared raw target shiitake stem saccharification concentrate was mixed with nosan laver powder and subsidiary materials at the mixing ratio shown in Table 1 below. After aging for 72 hours at 30°C, it was put into a dedicated container, sterilized at 80°C for 2 hours, and cooled.

Mixing ratio of dressing prototype (% by weight) division Manufacturing Example 3 Comparative Example 1 Comparative Example 2 Shiitake Stem Saccharification Concentrate 60 50 70 Nosan seaweed powder 10 15 5 vinegar 0 One 0 Sesame oil 4 One 6.5 chopped garlic 5 2.5 7 Chopped ginger One 0.5 1.5 Soy sauce 20 30 10 Sum 100 100 100

2. Experiment method

(1) Beta glucan analysis

Beta glucan of the sample was measured using a Megazyme kit (Mushroom and Yeast β-glucan Assay Procedure K-YBGL, Megazyme, Ireland).

First, for total glucan, 100 mg of a pulverized sample filtered through a 100 mesh sieve was put into a tube, 1.5 mL of 37% HCl was added, and the mixture was decomposed by placing it in a 30°C constant temperature water bath for 45 minutes. Then, 10 mL of distilled water was added to vortex and incubated at 100°C for 2 hours. Then, while cooling at room temperature, 10 mL of 2N KOH was added at a time, and the mixture was thoroughly mixed after diluting to 100 mL with 200 mM sodium acetate buffer. Then, exo-1,3-β-glucanase plus β-glucosidase (exo-1,3-β-glucanase plus β-glucosidase) dissolved in 200 mM sodium acetate buffer in 0.1 mL of the supernatant. Add 0.1 mL, add 0.2 mL of acetate buffer for reagent blank, 0.1 mL of D-glucose standard and 0.1 mL of acetate buffer for D-glucose standard, and mix at 40°C for 60 Incubate for minutes. Then, 3 mL of GOPOD (Glucose oxidase/peroxidase mixture) was added and incubated at 40° C. for 20 minutes, and absorbance was measured at 510 nm.

For α-Glucan, 100 mg of a pulverized sample sieved through a 100 mesh sieve was put into a tube, 2 mL of 2M KOH, and mixed for 20 minutes. After adding 8 mL of 1.2M sodium acetate buffer and mixing, 0.2 mL of amyloglucosidase plus invertase was added, mixed well, and incubated for 30 minutes in a water bath at 40°C. In 0.1 mL of the supernatant, 0.1 mL of 200 mM sodium acetate buffer and 3 mL of GOPOD were added and incubated at 40° C. for 20 minutes, and then measured at 510 nm absorbance. In the calculation, the content of β-glucan was quantified by subtracting the α-glucan content from the total glucan content.

(2) reducing sugar

1 g of sample was dissolved in 10 mL of distilled water, 1 mL of 1% DNS reagent was added to 1 mL of the sample solution, heated at 90°C for 5 minutes, quenched, and 8 mL of distilled water was added, using a spectrophotometer at a wavelength of 575 nm. The absorbance was measured. At this time, maltose was used as a standard material for sugar quantification.

(3) Ergosterol

Ergosterol was subjected to reflux extraction at 80°C for 1 hour by adding 100 mL of ethanol to 5 g of a sample, and then taking the supernatant and adding 100 mL of ethanol to the residue, followed by reflux extraction at 80°C for 1 hour. The extract was filtered, 20 mL of ethanol and 10 g of potassium hydroxide were added, followed by reflux extraction at 80° C. for 1 hour, and 50 mL of distilled water was added to the saponified solution. Thereafter, 50 mL of hexane was fractionated three times, the nucleic acid layer was taken, completely concentrated, dissolved with 2 mL of methanol, and measured by HPLC. The content was calculated by an external standard method, and the HPLC conditions are shown in Table 2.

HPLC analysis conditions for ergosterol analysis Item Analysis condition Device Agilent Technologies 1200 Series column Agilent XDB-C ₁₈ (Method Development Kit)
(4.6 × 150 mm, 5 μm) menstruum 98% methanol Column temperature 28.8℃ wavelength UV 280 nm Flow rate 1.0 mL/min Injection volume 20 μl

(4) Vitamin D2

The vitamin D2 analysis method was measured in the same way as the ergosterol analysis method.

(5) amino acids

-Constituent amino acids

To analyze the constituent amino acids, put 0.5 g of a sample into a test tube, add 10 mL of 6 N-HCl, melt the end of the test tube into an ampoule, seal it, and hydrolyze it at 110°C for 24 hours in an autoclave. It was quantified with 50 mL, concentrated under reduced pressure, and quantified with 5 mL of 20 mM HCl. A certain amount of the filtrate obtained by filtration through a 0.45 μm membrane filter was taken, derivatized using AccQ-Tag reagent, and analyzed by HPLC. Analysis conditions are shown in Table 3.

-Free amino acids

Free amino acid analysis is performed by adding 25 mg of sulfosalicylic acid to 10 mL of the filtrate obtained by the same method as for free sugar quantification, and leaving it for 4 hours at 4°C, followed by centrifugation (50,000 rpm, 30 minutes) to remove proteins, etc. , The filtrate obtained by filtering the supernatant through a 0.45 µm membrane filter was taken, derivatized using AccQ-Tag reagent, and analyzed by HPLC. Analysis conditions are shown in Table 3.

Amino acid analysis conditions Item Analysis condition equipment Agilent Technologies 1200 Series Detector Agilent Technologies 1200 Series FLD column AccQ-Tag™
(Waters Co., 150 mm L × 3.9 mm ID) Column temperature 37℃ Buffer solution A: AccQ-Tag Eluent A (acetate-phosphate buffer)
B: AccQ-Tag Eluent B (100% acetonitrile)
C: DW time A B C 0 100 0 0 0.5 99 One 0 18 95 5 0 19 91 9 0 26 86.7 13.3 0 30 84 16 0 32 83 17 0 36 0 60 40 39 100 0 0 48 100 0 0 Flow rate 1.0 mL/min Injection volume 5 μl

(6) Sensory evaluation

The sensory test was performed on 30 people who met the panel requirements based on the Food Code, and satisfied the classification by age and gender. overall preference) was conducted on a 7-point scale. The scoring criteria are very good; 7 points, moderate; 4 points, very bad; It was set as 1 point, and the number of samples was changed at 2 hour intervals and repeated three times with the same panel. At each repetition, the average score was calculated excluding the highest score and the lowest score.

(7) Statistical processing

The results of this experiment were calculated using the SPSS statistical analysis program (SPSS, ver. 16.0, USA), and the statistical significance was the significance p <0.05, and the result obtained was the Duncans multiple range test among the one-way ANOVA. It was verified as.

Example One. Beta Glucan content

When preparing the saccharification concentrate of Preparation Example 2, the beta-glucan content by UV irradiation time is shown in Table 4. Shiitake mushrooms contain purified saccharides of various components that have anticancer activity, but beta-glucan has the effect of increasing immunity and inhibiting the proliferation of cancer cells. Beta-glucan, a type of polysaccharide, which is present in many mushrooms, was highest when UV irradiation time was applied for 7 minutes, and tended to decrease when irradiated for longer periods of time.

Β-glucan content of saccharification concentrate of raw shiitake stems prepared by varying UV irradiation time division β-glucan content (%) Raw target altitude stem mixed interlayer liquid 31.5±2.2 By UV irradiation time
Saccharification concentrate (minutes) 5 32.1±0.3 6 33.4±0.2 7 37.7±0.4 8 35.4±0.5 9 32.9±0.3

The beta-glucan content of the salad dressing and commercial dressing of Preparation Example 3 is shown in Table 5. The content of beta-glucan in commercially available dressings was 1.2%, whereas the dressing containing the saccharification concentrate of raw shiitake stems was 17.5%, showing a difference of more than 10 times. In this regard, it is expected that the development of dressings using the saccharification concentrate of raw target algae stems will be able to secure competitiveness when compared to existing prototypes.

Contents of β-glucan in salad dressing using raw target shiitake stem saccharification concentrate division β-glucan content (%) Commercial dressing 1.2±0.2 Raw target shiitake stem saccharification concentrate dressing 17.5±0.3

Example 2. Reducing sugar content

When preparing the saccharification concentrate of Preparation Example 2, the reducing sugar content by UV irradiation time is shown in Table 6. Reducing sugars were not detected in the raw target algae stem medium. As a result of saccharifying and concentrating the stems of raw shiitake, a reducing sugar of maltose was detected, and in the sample irradiated with UV for 8 minutes, it was the highest at 68.2 mg maltose/mL, but the reducing sugar content of the saccharified concentrate was large There was no difference.

Reducing Sugar Content of Saccharification Concentrate of Raw Target Stalks Prepared by Different UV Irradiation Times division Reducing sugar content (mg maltose/mL) Raw target altitude stem mixed interlayer liquid 0 By UV irradiation time
Saccharification concentrate (minutes) 5 65.3±0.2 6 67.2±0.1 7 65.4±0.3 8 68.2±0.4 9 62.4±0.2

The reducing sugar content of the dressing using the raw target shiitake stem saccharification concentrate is shown in Table 7 below. The reducing sugar content of the commercially available dressing was 19.4 mg maltose/mL, and in the salad dressing of the present invention, each was 41.2 mg maltose/mL. Compared to the reducing sugar of the prototype, it was confirmed that a higher content of reducing sugar was detected in the saccharified concentrate dressing of raw shiitake stem. Since reducing sugar in foods contributes importantly to the taste of foods, such as sweetness, the market competitiveness of raw target high-stalk saccharified concentrate dressings is expected to be superior.

Reducing Sugar Content of Salad Dressing Using Raw Target Stalk Saccharification Concentrate division Reducing sugar content (mg maltose/mL) Commercial dressing 19.4±0.2 Raw target shiitake stem saccharification concentrate dressing 41.2±0.3

Example 3. Ergosterol and vitamin D content

(1) ergosterol content

Tables 8 and 9 are the results of measuring the ergosterol content of the saccharification concentrate prepared using the raw target shiitake stem and the dressing prepared using the same. Ergosterol is a steroid contained in fungi such as yeast, ergot, and shiitake, and is also called ergosterin. When exposed to sunlight, the action of ultraviolet rays causes isomerization to become vitamin D2, so it is called provitamin D. The relationship between ergosterol and vitamin D was discovered in 1927, and its efficacy in relieving rickets and preventing osteoporosis was known. The ergosterol content of the raw target shiitake stem mixture was found to be 161.31 mg%. The ergosterol content of the saccharification concentrate of raw target algae with different UV irradiation times was 81.5 mg% in the sample group irradiated for 9 minutes, and the lowest content was 63.2 mg% in the sample group irradiated for 7 minutes. The content increased until 6 minutes of UV irradiation time, decreased at 7 minutes, and then increased again. These results show that the amount of ergosterol converted to vitamin D2 in 7 minutes of UV irradiation appears to be the largest, and it is judged that a comparison and confirmation of the vitamin D2 analysis result is necessary.

Ergosterol Content of Saccharification Concentrate of Raw Shiitake Stem Prepared by Different UV Irradiation Time division Ergosterol content (mg%) Raw target altitude stem mixed interlayer liquid 161.31±0.29 By UV irradiation time
Saccharification concentrate (minutes) 5 72.1±0.4 6 80.1±0.3 7 63.2±0.2 8 71.4±0.1 9 81.5±0.5

The ergosterol content of the dressing was 37.2 mg% using the raw target shiitake stem saccharification concentrate, which was about 93 times higher than that of the commercial dressing (0.4 mg%) (Table 9).

Ergosterol Content of Dressing Using Raw Target Shiitake Stem Saccharification Concentrate division Ergosterol content (mg%) Commercial dressing 0.4±0.2 Raw target shiitake stem saccharification concentrate dressing 37.2±0.2

(2) Vitamin D2 content

Tables 10 and 11 are the results of measuring the vitamin D2 content of the saccharification concentrate prepared using the raw target shiitake stem and the dressing prepared using the same. Vitamin D is divided into two forms, D2 (ergocalciferol) and D3 (cholecalciferol), and has been reported to have bone health, cardiovascular disease, and anticancer effects. Vitamin D2 is mainly synthesized by plants, also called ergocalciferol, and is synthesized by ultraviolet irradiation of ergosterol, a plant sterol such as mushrooms. Vitamin D3 is found in mackerel, tuna, and eggs. The content of vitamin D2 in the mixed layer of raw target shiitake stem was found to be 0.2 mg%. The content of vitamin D2 in the saccharified saccharification solution of raw target algae with different UV irradiation times increased with increasing UV irradiation time, and was the highest in the sample plot at 7 minutes of irradiation time, and showed a tendency to decrease thereafter. (Table 10). Compared with the above ergosterol content analysis results, it was confirmed that the highest content of vitamin D2 was found in the UV 7 minute irradiation sample, which showed the lowest ergosterol content. From these results, it is judged that the optimal UV irradiation time for the saccharification concentrate of the raw target algae stem is suitable for 7 minutes.

Vitamin D2 content of saccharification concentrate of raw target algae prepared by varying UV irradiation time division Vitamin D2 content (mg%) Raw target altitude stem mixed interlayer liquid 0.2±0.0 By UV irradiation time
Saccharification concentrate (minutes) 5 2.4±0.1 6 2.7±0.2 7 3.2±0.2 8 2.9±0.1 9 2.5±0.1

The vitamin D2 content of the raw target shiitake stem saccharification concentrate dressing prepared using the raw target shiitake stem saccharification concentrate was 1.5 mg%, and vitamin D2 was not detected in the commercial dressing (Table 11).

Vitamin D2 content of dressings using raw target shiitake stem saccharification concentrate division Vitamin D2 content (mg%) Commercial dressing 0 Raw target shiitake stem saccharification concentrate dressing 1.5±0.0

Example 4. Amino acid content

(1) Constituent amino acid content

Table 12 shows the amino acid contents of the raw shiitake stem concentrate, commercial dressing, and dressing of the present invention for the development of shiitake processed products. Amino acids are important nutrients that make up a living body, and must be ingested from the outside to maintain them. Among a total of 16 kinds of amino acids, the main amino acids were arginine, glutamic acid, and serine, and the total amino acid content was the highest at 16,324.03 mg% in the raw target stem concentrate, and the logarithmic amino acids were the highest. In shiitake stem concentrate dressing, the order of 8,469.49±120.30 mg% was higher. In commercial dressing, the lowest was 2,319.29±162.74 mg%. The main amino acids were arginine, a basic amino acid, and glutamic acid, a type of acidic amino acid. Arginine content was higher in the order of 3,122.51 mg% in raw target goose stem concentrate, 1,937.84 mg% in raw target goose saccharified concentrate dressing, and 121.16 mg% in commercial dressing. The glutamic acid content was found in the order of 2,119.69 mg% in the raw target goose stem concentrate, 1,352.43 mg% in the dressing of the present invention, and 454.26 mg% in the commercial dressing.

Constituent amino acid content of raw target shiitake stem concentrate, commercial dressing, raw target shiitake saccharification concentrate dressing (mg%) Total amino acids Raw target algae stem concentrate Commercial dressing Raw target shiitake stem saccharification concentrate dressing Aspartic acid 792.32±148.92 320.17±18.24 420.07±13.62 Serine 1,148.67±98.96 84.35±3.62 563.44±13.67 Glutamic acid 2,119.69±344.82 454.26±24.15 1,352.43±7.12 Glycine 790.09±97.98 40.74±1.87 350.22±8.04 Histidine 690.02±79.49 67.27±2.38 401.22±29.26 Arginine 3,122.51±293.38 121.16±23.21 1,937.84±91.31 Threonine 1,098.33±122.92 160.23±19.78 512.61±17.23 Alanine 154.93±10.08 250.48±15.84 76.32±0.91 Proline 542.84±45.89 90.37±4.59 277.77±5.14 Tyrosine 404.48±40.50 51.25±3.41 189.57±19.04 Valine 1,111.05±74.61 143.04±4.21 713.95±8.07 Methionine 217.92±26.82 51.26±5.01 104.34±18.75 Lysine 744.24±132.74 163.81±12.46 234.47±57.86 Isoleucine 989.08±56.25 97.14±5.58 414.10±17.20 Leucine 1,249.35±145.10 116.31±5.16 417.12±15.60 Phenylalanine 1,148.51±103.10 107.45±7.02 504.02±67.88 TAA ^{1 )} 16,324.03±143.21 2,319.29±162.74 8,469.49±120.30 EAA ^{2 )} 6,099.99±78.34 799.06±42.12 2,797.81±67.25 EAA/TAA(%) ³⁾ 37.37 34.45 33.03

1) TAA: total amino acids

2) EAA: Essential amino acid (Thr+Val+Met+Ile+Leu+His+Lys)

3) EAA/TAA (%): Essential Amino Acids/Total Amino Acids

(2) free amino acid content

Table 13 shows the content of free amino acids in the raw shiitake stem extract, commercial dressing, and dressing of the present invention for the development of shiitake processed products. A total of 16 kinds of amino acids were detected in all shiitakes, the highest at 1,672.81 mg% in the original target shiitake stem concentrate, and 690.48 mg% in the commercial dressing. The major amino acids were histidine and glutamic acid. The histidine content was found in the order of 452.01 mg% in the raw target shiitake stem concentrate, 423.51 mg% in the dressing of the present invention, and 19.05 mg% in the commercial dressing. Glutamic acid content was highest at 526.96 mg% in raw target goose stem concentrate, 289.53 mg% in raw target goose saccharified concentrate dressing, and 149.36 mg% in commercial dressing. The free amino acid content of raw target shiitake stem concentrate and raw target shiitake saccharified concentrate dressing was higher than that of commercial dressing, and the main amino acids were glutamic acid and alanine.

Analysis of free amino acids in raw target shiitake stem concentrate, commercial dressing, raw target shiitake saccharification concentrate dressing (mg%) Free amino acids Raw target algae stem concentrate Commercial dressing Raw target shiitake stem saccharification concentrate dressing Aspartic acid 53.00±2.37 ⁴⁾ 41.26±2.36 27.55±5.30 Serine 64.60±0.44 17.39±1.26 45.72±4.24 Glutamic acid 526.96±21.47 149.36±10.02 289.53±58.58 Glycine 45.39±0.46 11.74±0.74 14.88±1.42 Histidine 452.01±10.08 19.05±1.17 423.51±40.10 Arginine 67.67±2.94 48.32±2.47 77.92±4.06 Threonine 64.69±0.31 69.47±4.21 41.56±3.25 Alanine 136.98±3.33 117.27±8.64 46.63±9.72 Proline 21.06±1.51 31.17±2.75 16.95±2.09 Tyrosine 25.98±0.82 8.41±0.64 40.56±0.35 Valine 41.38±1.60 43.27±1.48 44.52±2.08 Methionine 8.08±1.06 11.71±1.27 10.98±0.80 Lysine 61.85±2.29 48.07±3.21 58.46±9.78 Isoleucine 28.18±1.75 16.08±1.24 17.94±0.24 Leucine 33.98±2.92 36.27±3.27 21.56±0.46 Phenylalanine 41.00±5.30 21.64±2.16 24.00±3.80 TAA ^{1 )} 1,672.81±210.31 690.48±52.36 1,202.27±48.24 EAA ^{2 )} 690.17±45.36 243.92±11.34 618.53±32.87 EAA/TAA(%) ³⁾ 41.26 35.33 51.45

1) TAA: total amino acids

2) EAA: Essential amino acid (Thr+Val+Met+Ile+Leu+His+Lys)

3) EAA/TAA (%): Essential Amino Acids/Total Amino Acids

Example 5. Salad dressing sensory test

The salad dressing of Preparation Example 3, but preparing a salad dressing by the method of Preparation Example 3, salad dressing (Comparative Examples 1 and 2) prepared in the blending ratio of Table 1, and also prepared a salad dressing by the method of Preparation Example 3, A salad dressing (Comparative Example 3) prepared using the shiitake stem extract of Preparation Example 1 without using the shiitake stem saccharification concentrate was sprinkled according to preference on the salad and ingested, and then a sensory test was performed.

Salad dressing sensory test division color incense flavor Overall acceptability Manufacturing Example 3 5.9 6.1 6.2 6.1 Comparative Example 1 5.5 5.0 5.2 5.3 Comparative Example 2 5.5 5.2 5.4 5.4 Comparative Example 3 5.4 4.2 4.8 5.0

As a result, the salad dressing of Preparation Example 3 exhibited a higher score than the Comparative Examples, and it was determined that the material type and blending ratio of Preparation Example 3 would be most suitable.

Claims (5)

(1) preparing a shiitake stem extract by adding water to the pulverized shiitake stem powder after drying, extracting it, and then filtering it;
(2) mixing 450-550 g of malt and 450-550 g of grain to 3.6-4.4 L of the shiitake stem extract prepared in step (1);
(3) Leave the mixed mixture in step (2) to separate only the first supernatant excluding the suspended matter and sediment, separate the first supernatant and add the remaining sediment to the shiitake stem extract prepared in step (1) 2.7. Add ~3.3 L and leave to separate only the second intermediate layer excluding the suspended matter and sediment, separate the second intermediate layer, and add 2.7 to 3.3 L of the shiitake stem extract prepared in step (1) to the remaining precipitate and leave to stand. Separating only the third intermediate layer excluding the suspended matter and the precipitate, and UV irradiating the mixed intermediate solution obtained by mixing the separated first intermediate layer, the second intermediate layer and the third intermediate layer solution for 6.5 to 7.5 minutes;
(4) preparing a saccharification concentrate of shiitake stems by adding 0.8-1.2 kg of godubap to the mixed intermediate solution irradiated with UV in step (3), saccharifying, filtering, and concentrating; And
(5) Based on the total weight of the salad dressing, 8 to 12% by weight of seaweed powder, 3 to 5% by weight of sesame oil, 4 to 6% by weight of garlic, in 55 to 65% by weight of the saccharification concentrate prepared in step (4) above, A method for producing a salad dressing, comprising: mixing 0.8 to 1.2 wt% ginger and 18 to 22 wt% soy sauce and then aging. delete delete The method of claim 1,
(1) adding water 8-12 times (v/w) to the pulverized shiitake stem powder after drying, extracting for 5-7 hours at 70-90°C, and filtering to prepare a shiitake stem extract;
(2) mixing 450-550 g of malt and 450-550 g of grain to 3.6-4.4 L of the shiitake stem extract prepared in step (1);
(3) Leave the mixed mixture of step (2) for 2 to 4 hours to separate only the first intermediate layer excluding the suspended matter and the precipitate, separate the first intermediate layer, and prepare the remaining precipitate from the step (1). Add 2.7 to 3.3 L of one shiitake stem extract and leave for 2 to 4 hours to separate only the second intermediate layer excluding the suspended matter and the sediment, separate the second intermediate layer, and add the prepared altitude in step (1) to the remaining sediment. Add 2.7 to 3.3 L of stem extract and leave for 2 to 4 hours to separate only the tertiary supernatant, excluding the suspended matter and sediment, and mix the separated first supernatant, the second supernatant, and the third supernatant. UV irradiating the intermediate layer solution for 6.5 to 7.5 minutes;
(4) adding 0.8 to 1.2 kg of godubap to the mixed intermediate solution irradiated with UV in step (3), saccharifying at 65 to 75°C for 16 to 20 hours, filtering, and then concentrating to prepare a shiitake stem saccharification concentrate; And
(5) Based on the total weight of the salad dressing, 8 to 12% by weight of seaweed powder, 3 to 5% by weight of sesame oil, 4 to 6% by weight of garlic, in 55 to 65% by weight of the saccharification concentrate prepared in step (4) above, A method for producing a salad dressing, comprising: mixing 0.8 to 1.2% by weight of ginger and 18 to 22% by weight of soy sauce and then aging at 28 to 32°C for 66 to 78 hours. Salad dressing prepared by the method of claim 1 or 4.

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