KR102313188B1 - Honey Composition comprising Ganoderma Lucidum and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to a honey composition comprising Ganoderma lucidum and a manufacturing method thereof, and more specifically, to a honey composition comprising mixed powder comprising Ganoderma lucidum, Hovenia dulcis, and white grub, and to a manufacturing method thereof. The method for manufacturing the honey composition, comprising Ganoderma lucidum according to the present invention comprises: a mixed powder manufacturing step (S100) of preparing the mixed powder containing Ganoderma lucidum, Hovenia dulcis, and white grub; and a mixing step (S200) of mixing the mixed powder and honey.

Description

Honey Composition comprising Ganoderma Lucidum and Manufacturing Method thereof

The present invention relates to a honey composition containing reishi mushroom and a method for preparing the same, and more particularly, to a honey composition comprising a mixed powder containing reishi mushroom, hutgae, and slugs, and a method for preparing the same.

Ganoderma lucidum Karsten (Ganoderma lucidum Karsten) is a mushroom belonging to the family Blossomaceae. It has semicircle, kidney, and fan-shaped, flat and concentric ring-shaped grooves. It's hard.

The physiologically active substances of reishi mushroom include triterpenoids, steroids, hexanes, glycans, germanium, lectin, and antithrombin components. It has been found to have various effects such as anti-cancer, anti-cancer, blood sugar reduction, and rejuvenation.

Among the physiologically active substances of reishi mushroom, ganoderic acid is a unique component that exists only in reishi mushroom, and the ganoderic acid is excellent in enhancing immune function, and other effects such as anti-inflammatory, antioxidant, anti-diabetic and anti-obesity are excellent. do. In particular, it is known to be effective in alleviating and preventing skin inflammation such as atopic dermatitis and psoriasis, lowering cholesterol levels, and treating lung cancer, leukemia and other cancers.

As such, reishi mushroom contains various active ingredients and has been applied to various foods and health functional foods. As a patent document using reishi mushroom in foods, in domestic registration patent No. 10-1197679, reishi mushroom, duchung, hwangjeong, ginseng, and hyssop are powdered and boiled to form a reishi mushroom substance, and reishi mushroom coffee is mixed with coffee. is presenting

In addition, in Korean Patent Registration No. 10-2182076, the process of hot water extraction-heating of reishi mushroom, reishi mushroom, and king oyster mushroom is performed several times to prepare a mushroom extract, and after adding skim milk powder and fructooligosaccharide, the lactic acid bacteria strain is inoculated. A lactic acid bacterium medium composition containing an extract of cultured and matured mushroom fruiting body, a lactic acid bacterium fermented composition using the same, and a manufacturing method thereof are presented.

Reishi mushroom was not easy to ingest because of its inherent hard texture, and has been ingested in liquid form through solvent extraction such as hot water extraction as in the above patent document, or ingested through drying and powdering.

However, most active ingredients such as ganoderic acid are not easily eluted through hot water extraction, and it was not easy to obtain active ingredients from Reishi mushroom because denaturation of the active ingredients occurs at high temperatures.

In addition, the reishi mushroom extract contains bitter ingredients and has low taste, so an attempt has been made to mix it with sugars such as honey, but there is a risk of denaturation of the liquid reishi mushroom extract, and the powdered reishi mushroom extract is uniformly dispersed This was difficult, and there was a problem that agglomeration phenomenon occurred.

Domestic Registered Patent No. 10-1197679 Domestic Registered Patent No. 10-2182076

An object of the present invention to solve the above problems is to maximize the extraction of the active ingredient of reishi mushroom, to further increase the nutritional value, including horseradish and slug, and to include reishi mushroom that can be uniformly dispersed in the sugar base. It is to provide a honey composition and a method for preparing the same.

Honey composition comprising reishi mushroom of the present invention for solving the above problem is characterized in that the honey is mixed with a mixed powder containing reishi mushroom, hutgae, and slugs.

The mixed powder includes 1 to 5 parts by weight of hutgae and 0.1 to 3 parts by weight of slugs based on 100 parts by weight of reishi mushroom.

The honey composition containing the reishi mushroom contains 0.1 to 30 parts by weight of mixed powder based on 100 parts by weight of honey.

The method for producing a honey composition containing reishi mushroom of the present invention for solving the above problems is a mixed powder manufacturing step (S100) of preparing a mixed powder containing reishi mushroom, sagebrush, and slugs; and mixing the mixed powder and honey and a mixing step (S200).

The mixed powder manufacturing step (S100) includes 1 to 5 parts by weight of sagebrush and 0.1 to 3 parts by weight of slugs based on 100 parts by weight of reishi mushroom.

In the mixing step (S200), 0.1 to 30 parts by weight of the mixed powder is mixed with respect to 100 parts by weight of honey.

As described above, according to the honey composition containing reishi mushroom and its manufacturing method according to the present invention, the extraction of the active ingredient of the reishi mushroom is maximized, the nutritional value is further increased, including the sagebrush and slug, and in the sugar base. It has the effect that uniform dispersion is possible.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, if it is determined that the detailed description of the function and its configuration related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

The present invention relates to a honey composition containing reishi mushroom and a method for preparing the same, and more particularly, to a honey composition comprising a mixed powder containing reishi mushroom, hutgae, and slugs, and a method for preparing the same.

The raw material 'slugi' used in the present invention is recorded in traditional oriental medicine books such as Donguibogam to be effective in treating liver diseases such as liver cancer and cirrhosis, as well as adult diseases such as macular degeneration, cataracts, and stroke. This substance has a great effect on the healing of blood clots and improvement of blood circulation.

In addition, protecin, the main component of slugs, is a natural antibiotic protein and has excellent liver detoxification and hepatocellular protection effects.

In addition, it is a high-protein substance rich in protein and contains abundant vitamin B, which helps to recover from fatigue.

The raw material 'heotgae (tree)' used in the present invention is a deciduous tree of the buckthorn family, also referred to as 'jigja', and mainly inhabits in the sun in deep mountains or highlands.

The roots, leaves, bark, stems, and fruits of hutgae can be used medicinally, and the ampheropsin and hobenitins of hutches have the effect of restoring damaged liver cells and protecting the liver, which is an excellent effect in relieving a hangover. there is

In addition, furanguranin, hobenin, hobenecid, and habenic acid, including calcium, contained in hutgae have effects of recovery from fatigue and treatment of vomiting, and also have effects such as anti-inflammatory, pain relief, swelling removal, and promotion of waste discharge.

The method for producing a honey composition comprising reishi mushroom according to the present invention includes a mixed powder manufacturing step (S100) of preparing a mixed powder containing reishi mushroom, sagebrush, and slugs, and a mixing step of mixing the mixed powder and honey (S200) includes

The mixed powder manufacturing step (S100) is a step of preparing a mixed powder containing reishi mushroom, sagebrush, and slugs, and the mixed powder manufacturing step (S100) according to the first embodiment is 1 to 5 hutgae with respect to 100 parts by weight of reishi mushroom. In a step of preparing a powder in which parts by weight, 0.1 to 3 parts by weight of slugs are mixed, the mixed powder can be powdered after mixing reishi mushroom powder, horseradish powder, slug powder, or all raw materials or raw materials in a dried state. .

In addition, the mixed powder may further include 0.1 to 3 parts by weight of barley sprouts and 0.5 to 5 parts by weight of pine needles based on 100 parts by weight of reishi mushroom.

For the powdering method, any one of hot air drying, freeze drying, or a combination thereof may be used, and preferably, a freeze drying method capable of minimizing denaturation of the active ingredient may be used.

During freeze-drying, the freezing temperature can be carried out at -60 to -40°C, and the degree of vacuum is not particularly limited as long as the vacuum range is in which the frozen ice particles are sublimed, but can be controlled to usually 0.5 to 5 torr. After freeze-drying, it may be pulverized to have an average particle diameter of 50 to 500 μm.

Reishi mushroom may use any one of fruiting body, mycelium, or a combination thereof, and may be pre-treated through a reishi mushroom pre-treatment step to improve the extraction characteristics of active ingredients.

In the pre-treatment step of reishi mushroom, the first step is to remove foreign substances and spores on the surface using high-pressure wind or high-pressure water, and a checkered cut is made on the surface of the reishi mushroom from which foreign substances have been removed, or a fine needle with an average diameter of 0.1 to 3 mm is used. It may include a secondary step of punching so that the number of perforations per area (cm 2 ) is 3 to 100.

In the second step, it is possible to crush the reishi mushroom to an average particle diameter of 5 to 15 mm, but since oxidation of the active ingredient of the reishi mushroom may occur through the crushing process, cut or punch the reishi mushroom to avoid excessively increasing the processed surface area of the mushroom. It is preferable to do

In addition, the pre-treatment step of reishi mushroom may be performed after the first step or the second step, the steam treatment step and the ultraviolet irradiation step.

Steam treatment can be performed for 3 to 5 minutes by putting the reishi mushroom in the steamer when the water starts to boil. At this time, it is also possible to use an aqueous solution of 5 to 15 vol % of ethanol instead of water.

The UV irradiation step is a step _{for converting ergosterol, a precursor of vitamin D 2} in Reishi mushroom, to ergocalciferol, which is vitamin D ₂ , and removing residual microorganisms and contaminants. The band may use a wavelength band (UV-B) of 280-320 nm, and UV irradiation time may be performed for 5 to 30 minutes.

At this time, it is preferable to perform a steam treatment prior to the UV irradiation treatment. By increasing the internal material circulation and reactivity of the reishi mushroom tissue through the steam treatment, the conversion reaction according to the UV irradiation can be increased.

More preferably, the pre-treatment step of reishi mushroom may proceed sequentially from the first step - the second step - the steam treatment step - the ultraviolet irradiation step.

The mixing powder manufacturing step (S100) according to the second embodiment includes a process of treating the reishi mushroom in egg yolk solution in order to prevent denaturation and loss of the active ingredient generated in the processing process such as drying and powdering of the reishi mushroom. It is characterized in that it comprises an egg yolk liquid application step of applying egg yolk liquid to the reishi mushroom, a freeze-drying step of freeze-drying the reishi mushroom to which the egg yolk liquid has been applied, as well as a slug, and a powdering step of pulverizing the freeze-dried mixture. do.

Egg yolk includes lutein, zeaxanthin, lecithin, and fat-soluble vitamins A, D, and E, and in the present invention, one containing yolk membrane may be used. The yolk membrane includes mucin and keratin, mucin has a bubble stabilizing effect, and keratin serves to protect the reishi mushroom tissue. In addition, egg yolk contains a large amount of lecithin. Egg yolk lecithin is known to help lower cholesterol, provide brain nutrition, antioxidant action, and facilitate blood circulation. In addition, lecithin is a natural emulsifier, which is a water-soluble and fat-soluble active ingredient of Reishi mushroom. extractability can be increased.

Similarly, reishi mushrooms can be used that have been pre-treated by the reishi mushroom pre-treatment step described above, and through the reishi mushroom pre-treatment, the application characteristics of the egg yolk liquid and the extracting characteristics of the active ingredients of the reishi mushroom can be further improved. In addition, it is possible to further improve the penetration and absorption characteristics of the yolk fluid in the step of applying the yolk fluid through steam treatment during pre-treatment of reishi mushroom.

In the egg yolk solution application step, the egg yolk solution is applied to the untreated or pre-treated reishi mushroom, and the egg yolk solution is rich in phospholipids, which helps to extract the fat-soluble components of the reishi mushroom. It has the effect of preventing degeneration and loss.

Egg yolk solution is a mixture of a solvent and egg yolk for uniform application of egg yolk, and is prepared by mixing 30 to 70 parts by weight of egg yolk with respect to 100 parts by weight of a solvent of any one of distilled water, organic solvent, natural surface modifier, or a combination thereof. .

Preferably, as a solvent, a mixture of distilled water and a natural surface modifier in a weight ratio of 5: 1 to 3 can be used. Of course, it is possible to impart effects such as immunity enhancement, fatigue relief, and anticancer effect of natural plants.

The natural surface modifier is extracted from any one of natural plants of Bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof, hot water extraction, ethanol extraction, or any one method of a combination thereof can be extracted using

During hot water extraction, extraction may be performed at 80 to 120° C., preferably, at 80 to 110° C., and during ethanol extraction, the extraction process may be performed in ethanol having a concentration of 40 to 70 vol%.

As a method of applying the egg yolk solution to the reishi mushroom, any one of a spraying method, an immersion method, an application using a brush, or a combination thereof may be used, and preferably, an immersion method may be used. The temperature during immersion and application may be controlled under 35 to 55° C. so that the egg yolk liquid does not coagulate.

The freeze-drying step is a step of freeze-drying the reishi mushroom, horseradish, and slugs coated with egg yolk liquid. During freeze-drying, the freezing temperature can be carried out at -60 to -40°C, and the degree of vacuum is a vacuum in which the frozen ice particles are sublimed. If the range is not particularly limited, it can be usually controlled to 0.5 to 5 torr.

In the pulverization step, the freeze-dried mixture is pulverized and pulverized, and in the pulverization step according to the first embodiment, the pulverization is pulverized to have an average particle diameter of 50 to 500 μm. At this time, if the powder size is less than 50㎛, agglomeration may occur, and if it exceeds 500㎛, it is preferable not to deviate from the average particle size because a feeling of foreign body may occur when ingested.

In the second embodiment, the powdering step further includes a coating step of additionally coating a natural surface modifier on the surface of the mixed powder prepared in the first embodiment, and the mixed powder coated by the natural surface modifier is a post-process In the phosphorus mixing step (S200), it is possible to further improve the dispersion and mixing properties in the honey composition.

The natural surface modifier is extracted from any one of natural plants of Bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof, hot water extraction, ethanol extraction, or any one method of a combination thereof can be extracted using During hot water extraction, extraction may be performed at 80 to 120° C., preferably, at 80 to 110° C., and during ethanol extraction, the extraction process may be performed in ethanol having a concentration of 40 to 70 vol%.

The method of coating the natural surface modifier on the surface of the mixed powder may be selected from any one of a fluidized bed coating method, a spray spraying method, or a combination thereof, and preferably, a fluidized bed coating method may be used.

The fluidized bed coating method is performed with a fluidized bed coating device, and the natural surface modifier is coated on the surface of the mixed powder by flowing the mixed powder inside the fluidized bed coating device, and spraying the natural surface modifier to the flowing mixed powder.

At this time, the fluidized bed coating device performs the coating process at an intake air amount of 1 to 20 m3/sec, an input pipe temperature of 70 to 165° C., a spraying pressure of 10 to 50 bar, and a spraying rate of 1 to 20 kg/hr, but the natural surface modification component is coated The size of the mixed powder can be controlled to have an average particle size of 50 to 500 μm.

At this time, it is also possible to control the coating properties by controlling the concentration and viscosity of the sprayed natural surface modifier, and in the initial stage of coating (30% or less of the total coating time), the primary natural surface modifier having a viscosity of 10 to 30 cps is sprayed. And, in the middle and late stages of coating (over 30% of the total coating time), the secondary primary natural surface modifier having a viscosity of 40 to 60 cps can be sprayed, and the viscosity is distilled water, alcohol, or a solvent using a combination thereof. can be controlled using

By spraying the relatively low-viscosity primary natural surface modifier at the initial stage of coating, it is possible to further improve the absorption and penetration characteristics of the primary natural surface modifier into the surface pores of the mixed powder.

The powdering step may be equally applied to the mixed powder manufacturing step (S100) according to the first embodiment.

In the mixing step (S200), honey and mixed powder are mixed, and at this time, honey can be replaced with other sugars and natural sweeteners, and sugars and natural sweeteners are molasses, substitute honey, royal jelly, propolis, fructose, fructose. Oligosaccharide, isomaltooligosaccharide, corn syrup, starch syrup, sugar, glucose, sorbitol, malitol, arabitol, high fructose corn syrup, or any one of a combination thereof may be included. In addition, the sugar and natural sweetener may be in liquid or powder form.

In the mixing step (S200), 0.1 to 30 parts by weight of the mixed powder is mixed with respect to 100 parts by weight of honey. At this time, when the mixed powder is added in an amount of less than 0.1 parts by weight, the effect of the mixed powder is insignificant, and when it exceeds 30 parts by weight It is preferable not to deviate from the above weight range because aggregation occurs or a feeling of foreign body is generated upon ingestion, thereby reducing the preference. When mixing, the stirring speed may be controlled at 50 to 150 rpm, and stirring may be performed for 15 to 30 minutes.

Hereinafter, a honey composition comprising reishi mushroom according to the present invention will be described.

The honey composition comprising reishi mushroom according to the present invention is characterized in that honey is mixed with a mixed powder containing reishi mushroom, horseradish, and slugs.

The mixed powder includes reishi mushroom, sagebrush, and slug, and the mixed powder according to the first embodiment is a mixture of 1 to 5 parts by weight of reishi mushroom and 0.1 to 3 parts by weight of slug with respect to 100 parts by weight of reishi mushroom, at this time, The powder may be powdered after mixing reishi mushroom powder, horseradish powder, slug powder, or mixing all raw materials or raw materials in a dried state. In addition, the mixed powder may further include 0.1 to 3 parts by weight of barley sprouts and 0.5 to 5 parts by weight of pine needles based on 100 parts by weight of reishi mushroom.

For the powdering method, any one of hot air drying, freeze drying, or a combination thereof may be used, and preferably, a freeze drying method capable of minimizing denaturation of the active ingredient may be used.

During freeze-drying, the freezing temperature can be carried out at -60 to -40°C, and the degree of vacuum is not particularly limited as long as the vacuum range is in which the frozen ice particles are sublimed, but can be controlled to usually 0.5 to 5 torr. After freeze-drying, it may be pulverized to have an average particle diameter of 50 to 500 μm.

Reishi mushroom may use any one of fruiting body, mycelium, or a combination thereof, and may be pre-treated through a reishi mushroom pre-treatment step to improve the extraction characteristics of active ingredients.

The pre-treatment of reishi mushroom is the primary process of removing foreign substances and spores from the surface using high-pressure wind or high-pressure water, and a checkered cut is made on the surface of the reishi mushroom from which foreign substances have been removed, or a fine needle with an average diameter of 0.1 to 3 mm is used. It may include a secondary process of punching so that the number of perforations per area (cm 2 ) is 3 to 100.

In the second process, it is possible to crush the reishi mushroom to an average particle diameter of 5 to 15 mm. However, since oxidation of the active ingredient of the reishi mushroom may occur through the crushing process, cut or punch the reishi mushroom to avoid excessively increasing the processed surface area of the reishi mushroom. It is preferable to do

In addition, the reishi mushroom pretreatment process may be performed after the first process or the second process, steam treatment and ultraviolet irradiation.

Steam treatment can be performed for 3 to 5 minutes by putting the reishi mushroom in the steamer when the water starts to boil. At this time, it is also possible to use an aqueous solution of 5 to 15 vol % of ethanol instead of water.

UV irradiation is _{a step for converting ergosterol, a precursor of vitamin D 2} in Reishi mushroom, to ergocalciferol, which is vitamin D ₂ , and removing residual microorganisms and contaminants. A wavelength band (UV-B) of 280-320 nm may be used, and UV irradiation time may be performed for 5 to 30 minutes.

At this time, it is preferable to perform a steam treatment prior to the UV irradiation treatment. By increasing the internal material circulation and reactivity of the reishi mushroom tissue through the steam treatment, the conversion reaction according to the UV irradiation can be increased.

More preferably, the pre-treatment of reishi mushroom may be sequentially performed by the first process - the second process - steam treatment - ultraviolet irradiation.

The mixed powder according to the second embodiment is obtained by treating the reishi mushroom in egg yolk solution in order to prevent denaturation and loss of the active ingredient generated in the processing process such as drying and powdering of the reishi mushroom, and the mixture according to the second embodiment The powder is obtained by applying egg yolk solution to reishi mushrooms and freeze-drying the reishi mushrooms, worms, and slugs coated with egg yolk solution and then pulverizing them.

Egg yolk includes lutein, zeaxanthin, lecithin, and fat-soluble vitamins A, D, and E, and in the present invention, those containing the yolk membrane may be used. The yolk membrane includes mucin and keratin, mucin has a bubble stabilizing effect, and keratin serves to protect the reishi mushroom tissue. In addition, egg yolk contains a large amount of lecithin. Egg yolk lecithin is known to help lower cholesterol, provide brain nutrition, antioxidant action, and facilitate blood circulation. In addition, lecithin is a natural emulsifier, which is a water-soluble and fat-soluble active ingredient of Reishi mushroom. extractability can be increased.

Similarly, reishi mushrooms can be used that have been pre-treated by the reishi mushroom pre-treatment step described above, and through the reishi mushroom pre-treatment, the application characteristics of the egg yolk liquid and the extracting characteristics of the active ingredients of the reishi mushroom can be further improved. In addition, it is possible to further improve the penetration and absorption characteristics of the yolk fluid in the step of applying the yolk fluid through steam treatment during pre-treatment of reishi mushroom.

Thereafter, egg yolk liquid is applied to the untreated or pre-treated reishi mushroom, and the egg yolk liquid is rich in phospholipids, which helps to extract the fat-soluble components of reishi mushroom. has the effect of preventing

Egg yolk solution is a mixture of a solvent and egg yolk for uniform application of egg yolk, and is prepared by mixing 30 to 70 parts by weight of egg yolk with respect to 100 parts by weight of a solvent of any one of distilled water, organic solvent, natural surface modifier, or a combination thereof. .

Preferably, as a solvent, a mixture of distilled water and a natural surface modifier in a weight ratio of 5: 1 to 3 can be used. Of course, it is possible to impart effects such as immunity enhancement, fatigue relief, and anticancer effect of natural plants.

The natural surface modifier is extracted from any one of natural plants of Bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof, hot water extraction, ethanol extraction, or any one method of a combination thereof can be extracted using

During hot water extraction, extraction may be performed at 80 to 120° C., preferably, at 80 to 110° C., and during ethanol extraction, the extraction process may be performed in ethanol having a concentration of 40 to 70 vol%.

As a method of applying the egg yolk solution to the reishi mushroom, any one of a spraying method, an immersion method, an application using a brush, or a combination thereof may be used, and preferably, an immersion method may be used. The temperature during immersion and application may be controlled under 35 to 55° C. so that the egg yolk liquid does not coagulate.

Reishi mushrooms, horseradish, and slugs coated with egg yolk liquid are freeze-dried, and the freezing temperature during freeze-drying can be carried out at -60 to -40 ° C. Usually 0.5 to 5 torr can be controlled.

The freeze-dried mixture is powdered to have an average particle diameter of 50 to 500 μm (powder according to the first embodiment), at this time, when the powder size is less than 50 μm, aggregation may occur, and when it exceeds 500 μm It is preferable not to deviate from the above average particle size because a feeling of foreign body may occur when ingested.

The powder according to the second embodiment is an additional coating of a natural surface modifier on the surface of the powder according to the first embodiment. can be further improved.

The natural surface modifier is extracted from any one of natural plants of Bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof, hot water extraction, ethanol extraction, or any one method of a combination thereof can be extracted using During hot water extraction, extraction may be performed at 80 to 120° C., preferably, at 80 to 110° C., and during ethanol extraction, the extraction process may be performed in ethanol having a concentration of 40 to 70 vol%.

The method of coating the natural surface modifier on the surface of the mixed powder may be selected from any one of a fluidized bed coating method, a spray spraying method, or a combination thereof, and preferably, a fluidized bed coating method may be used.

The fluidized bed coating method is performed with a fluidized bed coating device, and the natural surface modifier is coated on the surface of the mixed powder by flowing the mixed powder inside the fluidized bed coating device, and spraying the natural surface modifier to the flowing mixed powder.

At this time, the fluidized bed coating apparatus performs the coating process at an intake air volume of 1 to 20 m3/sec, an input pipe temperature of 70 to 165° C., a spraying pressure of 10 to 50 bar, and a spraying rate of 1 to 20 kg/hr, but the natural surface modification component is coated The size of the mixed powder can be controlled to have an average particle size of 50 to 500 μm.

At this time, it is also possible to control the coating properties by controlling the concentration and viscosity of the sprayed natural surface modifier, and in the initial stage of coating (30% or less of the total coating time), the primary natural surface modifier having a viscosity of 10 to 30 cps is sprayed. And, in the middle and late stages of coating (over 30% of the total coating time), the secondary primary natural surface modifier having a viscosity of 40 to 60 cps can be sprayed, and the viscosity is distilled water, alcohol, or a solvent using a combination thereof. can be controlled using

By spraying the relatively low-viscosity primary natural surface modifier at the initial stage of coating, it is possible to further improve the absorption and penetration characteristics of the primary natural surface modifier into the surface pores of the mixed powder.

The powdering process can be applied equally to the mixed powder according to the first embodiment.

The prepared mixed powder is mixed with honey, and at this time, honey can be replaced with other sugars and natural sweeteners, and sugars and natural sweeteners are molasses, honey substitute, royal jelly, propolis, fructose, fructooligosaccharide, isomaltooligosaccharide , grain syrup, starch syrup, sugar, glucose, sorbitol, malitol, arabitol, high fructose corn syrup, or any one of a combination thereof. In addition, the sugar and natural sweetener may be in liquid or powder form.

At this time, 0.1 to 30 parts by weight of the mixed powder is mixed with respect to 100 parts by weight of honey. At this time, when the mixed powder is added in an amount of less than 0.1 parts by weight, the effect of the mixed powder is insignificant, and when it exceeds 30 parts by weight, agglomeration occurs or It is preferable not to deviate from the above weight range because a feeling of foreign body is generated upon ingestion, thereby reducing the preference. When mixing, the stirring speed may be controlled at 50 to 150 rpm, and stirring may be performed for 15 to 30 minutes.

The honey composition containing reishi mushroom according to the present invention has high nutritional value and preference, and can be applied to food compositions and functional foods such as tea, beverages, beverage additives, food additives, functional sugar substitutes, and the like.

Hereinafter, the present invention will be described in detail below with reference to a preferred embodiment. However, the following examples are intended to specifically illustrate the present invention, and are not limited thereto.

1. Mixed powder

1-1. Preparation of reishi mushroom

Harvested reishi mushroom fruiting bodies were prepared, firstly to remove foreign substances from the surface with high-pressure air, and secondly to remove residual foreign substances and spores with high-pressure water, and stored in a sterile box for use in the experiment.

In order to confirm the extraction characteristics of the active ingredients according to the pretreatment method of reishi mushroom, an experimental design was carried out as shown in Tables 1 to 4 below. The active ingredients to be confirmed are ganoderic acid and ergocalciferol, and the content of ganoderic acid and ergocalciferol was measured after each experiment. The measurement method of ganoderic acid and ergocalciferol is as follows.

The content of ganoderic acids was measured using High-Performance Liquid Chromatography (HPLC), and the column was waters sunfire C18 150 mm×4.6 mm of 5 μm particle size. As the mobile phase, Eluent A: 100% Acetonitrile, Eluent B: 0.05% Phosporic acid was used, the flow rate was 1 ml/min (gradient mode), and the injection volume was 10 μl. As a standard, ganoderic acid standard (Sigma) was used. The ganoderic acid was diluted with tertiary distilled water, a standard solution was prepared, and HPLC analysis was performed. A calibration curve was drawn from the peak area to quantify the amount of components in the sample.

Ergocalciferol analysis was performed using a Dionex 3000 HPLC system (Thermo Fisher, Sunnyvale, CA, USA) equipped with a Supersil C18 column ODS-1 (particle size 5 μm, 46×250 mm). 10 μL of the sample was injected, and the mobile phase solvent was gradient (solvent B 80% for 0-5 minutes, solvent B 20% for 5-20 minutes, solvent B 10 for 20-30 minutes using acetonitrile for solvent A and methanol for solvent B. %). The flow rate was 18 mL/min, the column temperature was 30°C, and the measurement wavelength was performed using a UV detector (282 nm).

Table 1 below shows the ganoderic acid content according to the physical treatment of reishi mushroom.

Punching treatment was performed using a microneedle having an average diameter of 1 mm, and the number of perforations per unit area (cm 2 ) was 3 to 5, and crushing was performed using a cutter, and crushing treatment was performed to have an average diameter of 10 mm. After that, it was left in the air at a room temperature of 22 to 23 ° C for 24 hours, and the content of ganoderic acid was measured.

ganoderic acid (mg/g) unprocessed punching crush 0.875 0.812 0.671

As a result, the content of ganoderic acid was confirmed in the order of untreated > punching > crushed treatment. Through this, the content of active ingredients differs depending on the physical treatment of reishi mushroom. It was confirmed that it may affect the extraction of For subsequent experiments, punching-processed reishi mushrooms were used in consideration of the absorbability of egg yolk fluid.

Table 2 below shows the contents of ganoderic acid and ergocalciferol according to steam treatment and UV treatment. At this time, steam treatment was performed for 4 minutes, and ultraviolet irradiation (UV-B) was performed for 10 minutes.

treatment method ganoderic acid (mg/g) ergocalciferol (μg/g) unprocessed 0.612 11.43±4.12 steam 0.715 22.58±3.21 UV irradiation 0.684 55.41±1.13 Steam - UV irradiation 0.834 76.12±2.53 UV irradiation - steam 0.814 69.35±1.41

As a result, the ganoderic acid content was confirmed in the order of steam-ultraviolet irradiation > UV irradiation-steam > steam > UV irradiation > untreated, and the ergocalciferol content was confirmed by steam-ultraviolet irradiation > UV irradiation-steam > UV irradiation > steam > It was confirmed in unprocessed order. Through this, it was confirmed that steam treatment and UV treatment had an effect on the extraction of active ingredients.

At this time, when steam treatment was performed before UV irradiation first, the extraction characteristics of active ingredients were better, which was determined to be due to the fact that UV irradiation efficiency could be further improved by activating tissue through steam treatment. For subsequent experiments, steam-ultraviolet irradiated reishi mushrooms were used.

Table 3 below shows the contents of ganoderic acid and ergocalciferol according to the presence or absence of egg yolk solution treatment and drying temperature. At this time, the yolk liquid was prepared by mixing fresh egg yolk with yolk film and distilled water in a weight ratio of 1: 2, and the pre-treated reishi mushroom was immersed in the yolk liquid for 10 minutes to apply and absorb the yolk liquid on the reishi mushroom. Thereafter, a drying process was performed, and drying was performed under two conditions (high temperature drying 80° C., freeze drying -40° C.).

treatment method drying temperature ganoderic acid (mg/g) ergocalciferol (μg/g) Untreated egg yolk fluid 80℃ 0.608 73.5±2.56 -40℃ 0.798 77.9±1.95 yolk fluid treatment 80℃ 0.932 84.9±4.74 -40℃ 0.961 91.8±3.11

As a result, it was confirmed that the contents of ganoderic acid and ergocalciferol were excellent in the order of yolk solution treatment > untreated egg yolk solution, freeze drying > drying at 80 ° C. In particular, the content in the lyophilized group after applying the egg yolk solution This was the highest measured. This was determined to be due to the fact that egg yolk solution treatment improves the extraction characteristics of the active ingredient and can minimize the loss of the active ingredient during freeze-drying.

1-2. slugs and worms

As a raw material for hutgae, ethanol extract from hutgae fruit was concentrated under reduced pressure and freeze-dried to prepare a powder, and slugs were prepared by freeze-drying.

1-3. Mixing and coating

Reishi mushroom powder treated with egg yolk solution was freeze-dried to prepare reishi mushroom powder, and 100 g of reishi mushroom powder was mixed with 3 g of horseradish powder and 2 g of slug powder, and ground to have an average particle diameter of 85 μm to prepare a mixed powder.

Experimental design was designed as shown in Table 4 below to confirm the presence or absence of coating of the natural surface modifier and the cohesive properties and dispersibility according to the coating method. did.

As a natural surface modifier, hot water extracts of bellflower and bacopa monnieri were prepared, and the viscosity was confirmed to be 32 cps. In order to check the coating properties according to the viscosity of the natural surface modifier, distilled water was diluted to prepare a natural surface modifier having a viscosity of 15 cps.

treatment method Application method Viscosity control of natural surface modifiers Zeta potential (mV) absolute value unprocessed - 32 Application of natural surface modifier spray method 32cps 39 Fluid bed coating method 32cps 47 Fluid bed coating method Initial 15cps
Mid/late 32cps 54

The zeta potential is measured in mV, and when the absolute value increases, the electrostatic repulsive force increases, so the dispersibility is good. it gets easier Generally, when the zeta potential is ±30∼±60 mV, it can be seen that the dispersion and stability are excellent, and when the zeta potential is less than ±30, the dispersion stability is deteriorated and aggregation can be seen well.

As a result, it was confirmed that the group to which the natural surface modifier was applied had a higher zeta potential value than the untreated group, so that the dispersion stability was excellent and the occurrence of aggregation could be minimized. On the other hand, when the natural surface modifier was applied, the absolute value of the zeta potential was measured differently depending on the application method and the viscosity. In this case, the zeta potential was measured to be high. It was confirmed that the fluidized bed coating method can coat the mixed powder more uniformly, and when the initial viscosity is controlled to be low, the filling effect of the powder pores is excellent, and the zeta potential is excellent.

2. Mix with honey

50 g of the untreated powder and fluidized bed coated powder (32 cps of natural surface modifier coating) of Experiment 1-3. was added to 300 g of honey, and the mixture was stirred at 50 rpm for 30 minutes to observe changes in visual appearance immediately after stirring and 60 days after stirring.

raw powder Fluidized Bed Coating Treatment Powder Immediately after stirring Aggregation not confirmed. About 15-30% of aggregation was confirmed. After 60 days of stirring Aggregation not confirmed. Aggregation not confirmed.

As a result, agglomeration was not confirmed immediately after stirring in both the honey composition containing untreated powder (hereinafter, honey composition A) and the honey composition containing fluidized bed coating powder (hereinafter, honey composition B), but after 60 days of stirring, honey Aggregation was not observed in composition B, whereas aggregation of about 15-30% was confirmed in honey composition A. Through this, it was confirmed that the treatment method of the mixed powder had an effect on long-term storage and productability.

3. Measurement of antioxidant properties

The antioxidant effect of the prepared mixed powder was confirmed by measuring the total phenol content, total flavonoid content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and the anti-inflammatory effect was confirmed by measuring the nitric oxide (NO) production value. did.

3-1. Determination of total phenol content

To measure the phenol content, 0.5 ml of 50% Foiln-Ciocalteu'phenol reagent was added to 1 ml of the sample solution and reacted at room temperature for 3 min. _{1 ml of Na 2} CO ₃ saturated solution and 7.5 ml of distilled water were sequentially mixed with the reaction solution, left still for 30 min, centrifuged at 12,000 rpm for 10 min, and the supernatant was taken and absorbance was measured at 760 nm. The total phenol content was calculated according to a calibration curve prepared using gallic acid as a standard material, and GAE (Gallic acid equivalent)/g was used as the measurement unit.

3-2. Determination of total flavonoid content

To measure the flavonoid content, to 0.5 ml of a mixture of 0.1 ml of each sample and 0.9 ml of 80% ethanol, 0.1 ml of 10% aluminum niatate, 1M potassium acetate, and 4.3 ml of 80% ethanol were added, left at room temperature for 40 min, and then 415 nm Absorbance was measured in , and the content was obtained from a standard curve prepared using quercetin.

3-3. Measurement of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity

The final concentration was diluted to a concentration of 100 (μg/ml), and 150 μl of 0.2 mM DPPH solution dissolved in ethanol and 100 μl of each sample were mixed and reacted at 37° C. for 30 min. After the reaction, absorbance was measured at 517 nm. As a control of the sample solution, distilled water was added, and as a control of the DPPH solution, ethanol was added to obtain a correction value. The DPPH free radical scavenging rate was calculated according to the following formula.

DPPH radical scavenging activity (%) = 100-[(As-Ab)x100/Ac]

As denotes the absorbance value of the experimental group to which samples were added by concentration, Ab denotes the control group to which blank was added, and Ac denotes the absorbance value of the control group to which no sample was added.

4. Determination of anti-inflammatory properties

4-1. Nitric oxide (NO) production measurement

The concentration of NO was measured using the griess reagent system for the concentration of NO in the culture medium. RAW 264.7 cells were seeded in a 96-well plate at 1.5×10 ⁵ cells/well and cultured for 24 h. After incubation, it was replaced with a new culture medium, and the sample was treated with a concentration of 100 (μg/ml) and a concentration of 1 μg/ml of LPS and incubated for 24 h again. 50 μl of N1 buffer was treated in each well and reacted at room temperature for 10 min. Then, _{50 μl of N 2} buffer was treated in each well and reacted for 10 min. After the reaction, absorbance was measured at 540 nm. The NO concentration of the culture medium was determined using a standard curve for each concentration of nitrite standard.

5. Antioxidant and anti-inflammatory properties

As a comparison group, commercially available freeze-dried powder of reishi mushroom, freeze-dried powder of horseradish, and freeze-dried powder of slugs were prepared, and the antioxidant and anti-inflammatory effects were compared with the mixed powder prepared by the present invention (Table 6).

division Antioxidative effect anti-inflammatory effect total phenol
(mg/100g) Total flavonoid
(mg/100g) DPPH radical scavenging ability NO production reishi mushroom 87.3±1.6 93.7±1.8 45.4±3.1 % 41.1±2.4% bullshit 60.4±3.1 60.4±3.1 24.3±1.1 % 32.6±4.3% maggot 54.7±2.3 44.5±3.5 56.6±1.6 % 56.3±1.9% mixed powder 164.1±9.1 187.8±5.5 95.7±3.7 % 21.5±5.4%

As a result, it can be confirmed that the antioxidant and anti-inflammatory effects of the mixed powder according to the present invention are significantly superior to those of the comparative group, which was determined to be due to the manufacturing method according to the present invention.

By diluting the honey composition and water to prepare tea, a sensory test was performed, and the odor, taste, and overall preference were confirmed. 10 men and women in their 10s and 40s were measured using a 10-point scale method, and the average values thereof are shown in Table 7 below. (10 points: very good, 1 point: very poor).

smell taste full symbol 9.2 8.9 9.1

As a result of the sensory test, on a 10-point scale, the smell was measured to be 9.2, the taste was 8.9, and the preference was 9.1.

As described above, the present invention has been mainly described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains within the scope not departing from the technical spirit and scope described in the claims of the present invention. Various modifications or variations of the present invention can be practiced. Accordingly, the scope of the present invention should be construed by the appended claims including examples of many such modifications.

Claims (6)

Contains 0.1 to 30 parts by weight of mixed powder based on 100 parts by weight of honey,
The mixed powder includes reishi mushroom, wormwood, and slugs,
The mixed powder is
Reishi mushroom is coated with egg yolk liquid, freeze-dried reishi mushroom, sagebrush, and slugs coated with egg yolk liquid, then pulverized and powdered, and the pulverized powder is coated with a natural surface modifier,
The natural surface modifier is characterized in that it is extracted from any one natural plant of bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof.
A honey composition comprising reishi mushroom.
The method of claim 1,
The mixed powder is
Reishi mushroom, characterized in that it contains 1 to 5 parts by weight and 0.1 to 3 parts by weight of slugs based on 100 parts by weight of reishi mushroom.
A honey composition comprising reishi mushroom.
delete A mixed powder manufacturing step (S100) of preparing a mixed powder containing reishi mushroom, wormwood, and slugs; and
A mixing step (S200) of mixing 0.1 to 30 parts by weight of the mixed powder with respect to 100 parts by weight of honey (S200);
The mixed powder manufacturing step (S100) is
The yolk liquid application step of applying the egg yolk liquid to the reishi mushroom and
A freeze-drying step of freeze-drying reishi mushrooms, sagebrush, and slugs coated with egg yolk solution and
A pulverization step of pulverizing the freeze-dried mixture and
A coating step of coating the pulverized powder with a natural surface modifier,
The natural surface modifier is characterized in that it is extracted from any one natural plant of bacopa monnieri, ginseng, bellflower, deodeok, hwangchil, soybean, quince, or a combination thereof.
Method for producing a honey composition comprising reishi mushroom.
5. The method of claim 4,
The mixed powder manufacturing step (S100) is
It characterized in that it contains 1 to 5 parts by weight of hutgae and 0.1 to 3 parts by weight of slugs based on 100 parts by weight of reishi mushroom.
Method for producing a honey composition comprising reishi mushroom.
delete