KR102584680B1 - Method for manufacturing tea of Lentinula edodes tea improved physiological activities and nutrition components - Google Patents

Abstract

The present invention relates to a method for producing shiitake mushroom tea with increased physiological activity and nutritional components. The shiitake mushroom tea of the present invention is made by mixing shiitake mushrooms and grains, and according to their composition and mixing ratio, the antioxidant activity, nitrite scavenging ability, polyphenol content, By checking the beta-glucan content and amino acid content, the optimal composition and mixing ratio with improved physiological activity and nutrients were derived, and the shiitake mushroom tea prepared through this has the effect of improving physiological activity and nutritional ingredients.

Description

Method for manufacturing shiitake mushroom tea with improved physiological activities and nutritional components {Method for manufacturing tea of Lentinula edodes tea improved physiological activities and nutrition components}

The present invention relates to a method for producing shiitake mushroom tea with increased physiological activity and nutritional components.

Mushrooms have a unique taste and aroma and contain a large amount of nutritionally important nutrients such as essential amino acids, proteins, and minerals. Furthermore, it contains antioxidant substances that protect the body from oxidative stress by pharmacologically inhibiting the oxidation reaction of oxygen radicals and the reactivity of radicals that cause aging, cancer, etc., as well as the function of immune activators and antibacterial, antiviral, and antitumor effects. It is reported to contain a large amount of beta-glucan (Cho et al., 2014; Choi et al., 2010; Barros et al., 2007; Han et al., 2015; Manzi et al., 2001; Qi et al., 2013). As interest in improving the quality of life has steadily increased along with recent improvements in living standards and income levels, the use and interest in various bioactive components of mushrooms is gradually increasing (Park et al., 1995; Song et al., 1995). al., 2003).

The domestic mushroom industry has reached a saturation point as production volume has increased compared to supply and demand, prices have fallen due to export slowdown, and the domestic market has been met to a significant level. As a result, farm profitability is gradually worsening (Chang, 2008; Lee) and Seo, 2005). Furthermore, more than 90% of the mushrooms consumed in Korea are large oysters, oysters, enokis, button mushrooms, and shiitake mushrooms, which is worsening the product concentration phenomenon (Lee et al., 2017). Yeom et al. analyzed the current status and improvement tasks of the mushroom industry. (2019), as a result of the Hierarchical Analysis Method (AHP), the priorities for each sector of the mushroom industry were analyzed to be 1st in the export and marketing sector and 2nd in the processing sector, and development of functional mushroom varieties through consumer preference surveys, etc. The need to develop and produce various varieties and develop new products that fit domestic and international consumer characteristics and trends was emphasized. In addition, Lee and Seo, (2005) stated that the development direction of the mushroom industry should be to form a domestic market to meet demand, develop and export high value-added products, and develop not only mushrooms but also forward and backward industries centered on mushrooms. . In order to overcome this vicious cycle of recession in the domestic mushroom industry, the development of various processed products as well as the development of mushroom varieties that meet the consumption needs of consumers in addition to the fresh mushroom market is urgently needed.

As the various beneficial effects of mushrooms become known, they can be said to be highly utilized as health functional foods. However, since most mushroom consumption appears to be limited to homes and restaurants, it is believed that raw mushrooms are still mainly used in cooking (Jo et al., 2009). In addition, functional mushrooms such as hangover relief drinks, bread, noodles, and biscuits have been used as food ingredients and general foods, and several patents and processed products have been developed (Park, 2008). If you use the dried mushroom powder produced in the first processing during the development of processed mushroom products and mix it with coffee, tea, seasoning, solid broth additives, etc., you can also consume the functional ingredients of the mushroom.

Shiitake mushroom ( Lentinula edodes ) is a mushroom belonging to the deciduous mushroom family of the order Basidiomycetes. It consists of a fruiting body with mycelium as a nutritional organ and spores as a reproductive organ. It has white and clean wrinkles on the back, and has a special flavor and umami, so it has been used since ancient times. It is a plant widely used for food.

Shiitake mushrooms are rich in not only protein, fat, and carbohydrates, but also minerals such as calcium, potassium, phosphorus, selenium, and iron, vitamins such as B1 and B2, and dietary fiber. In addition, ergosterol, which is provitamin D, eritadenine, which is effective in lowering blood pressure and treating diabetes, and niacin, which is involved in carbohydrate, fat, and protein metabolism, cellular respiration, and glycolysis, etc. Because it contains physiologically active substances, it is used not only as food but also as a medicine.

In addition, shiitake mushrooms contain retanin when dried, which strengthens the spleen, increases immunity, and prevents cancer cells from metastasizing. They are rich in vitamin D, which helps suppress the synthesis and excretion of cholesterol. Therefore, it has various effects such as high blood pressure, hyperlipidemia, diabetes, and adult diseases.

Accordingly, the present inventors attempted to develop and commercialize a beverage containing shiitake mushrooms and grains with excellent taste and functionality. As a result, when shiitake mushrooms and grains were mixed in a specific composition ratio and tea was manufactured under specific steeping conditions, the physiological activity and nutrition were improved. The present invention was completed by confirming that the components were improved.

Republic of Korea Patent No. 10-1584060

The purpose of the present invention is to provide a method for producing shiitake mushroom tea with improved physiological activity and nutritional components.

In addition, another object of the present invention is to provide shiitake mushroom tea prepared by the above method.

In order to achieve the above object, the present invention includes the steps of chopping a raw sample of shiitake mushrooms into pieces of 6 to 8 mm in size for 1 to 2 minutes at a blade rotation speed of 1,100 to 1,300 rpm/min; Drying mushrooms for 25 to 35 hours using a convection hot air dryer using hot water at a primary temperature of 40 to 50°C in the dryer and a hot water temperature of 50 to 60°C; Drying the mushrooms for 11 to 13 hours in a dryer at a secondary temperature of 55 to 65°C and a hot water temperature of 65 to 75°C; After the drying step, measuring the moisture content and additionally drying to a moisture content of 1 to 7%; A preheating step of placing dried shiitake mushrooms after the additional drying step in a roasting device and rotating the drum at 75°C; Primary roasting at 90 to 110°C for 4 to 6 minutes; Secondary roasting at 120 to 140°C for 4 to 6 minutes; Roasting three times at 160 to 180°C for 4 to 6 minutes; Cooling immediately after the roasting process is completed to lower the temperature to room temperature; Roasting brown rice or oats at 210 to 220°C for 5 minutes; and mixing the roasted shiitake mushrooms with roasted brown rice or oats to produce a tea bag. It provides a method for producing shiitake mushroom tea with improved physiological activity and nutritional components, including the step of mixing the roasted shiitake mushrooms with the roasted brown rice or oats.

Next, the present invention provides shiitake mushroom tea prepared by the above method.

The present invention relates to shiitake mushroom tea with improved physiological activity (antioxidant activity and nitrite scavenging ability) and nutritional content (polyphenol, beta-glucan, amino acid) by mixing shiitake mushrooms and grains at an optimal mixing ratio. By mixing them and checking their antioxidant activity, nitrite scavenging ability, polyphenol content, beta-glucan content, and amino acid content according to their composition and mixing ratio, the optimal composition and mixing ratio with improved physiological activity and nutrients were derived, and the shiitake prepared through this was derived. Mushroom tea has the effect of enhancing physiological activity and nutrients.

Figure 1 is a graph showing the results of confirming the nitrite scavenging ability of grain-added shiitake mushroom tea by extraction temperature and time.
Figure 2 is a graph showing the results of confirming the DPPH radical scavenging ability of grain-added shiitake mushroom tea by extraction temperature and time.

Hereinafter, the present invention will be described in detail through embodiments of the present invention with reference to the attached drawings. However, the following implementation examples are provided as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. The present invention is capable of various modifications and applications within the description of the patent claims described below and the scope of equivalents interpreted therefrom.

In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator or the customs of the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when it is said that a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

Throughout this specification, '%' used to indicate the concentration of a specific substance means (w/w) % for solid/solid, (w/v) % for solid/liquid, and Liquid/Liquid is (v/v) %.

The present invention includes the first step of placing dried shiitake mushrooms in a roasting machine and roasting them at 90 to 180°C for 4 to 6 minutes; Step 2: roasting brown rice or oats at 210 to 220°C for 5 minutes; and a third step of mixing the roasted shiitake mushrooms with the roasted brown rice or oats to produce a tea bag.

Specifically, shiitake mushroom tea with improved physiological activity and nutritional components

a) Raw samples of shiitake mushrooms are preferably cut to a size of 6 to 8 mm for 1 to 2 minutes at a blade rotation speed of 1,100 to 1,300 rpm/min, and most preferably to a size of 7 mm for 2 minutes at a blade rotation speed of 1,200 rpm/min. Chopping step;

b) Using a convection hot air dryer using hot water, preferably at a primary temperature of 40 to 50°C in the dryer and a hot water temperature of 50 to 60°C for 25 to 35 hours, most preferably as a primary temperature condition. Drying the mushrooms for 30 hours at 45°C in the dryer and 55°C hot water temperature;

c) Preferably the secondary temperature conditions are 55 to 65°C in the dryer and the hot water temperature is 65 to 75°C for 11 to 13 hours, most preferably the secondary temperature conditions are 60°C in the dryer and the hot water temperature is 70°C. Drying the mushrooms for 12 hours at °C;

d) measuring the moisture content after step c) and additionally drying to a moisture content of 1 to 7%;

e) a preheating step of putting the dried shiitake mushrooms from step d) into the roasting machine and rotating the drum at preferably 70 to 80°C, most preferably 75°C;

f) primary roasting, preferably at 90 to 110°C for 4 to 6 minutes, most preferably at 100°C for 5 minutes;

g) secondary roasting, preferably at 120 to 140°C for 4 to 6 minutes, most preferably at 130°C for 5 minutes;

h) third roasting, preferably at 160 to 180°C for 4 to 6 minutes, most preferably at 170°C for 5 minutes;

i) cooling immediately after the roasting process is completed to lower the temperature to room temperature;

k) roasting brown rice or oats, preferably at 210 to 220° C. for 4 to 6 minutes, most preferably at 200° C. for 5 minutes; and

j) mixing the shiitake mushrooms in step i) and the brown rice or oats in step k) to produce a tea bag.

Next, the present invention provides shiitake mushroom tea prepared by the above method.

Additionally, the shiitake mushroom tea may have increased DPPH radical scavenging activity.

Additionally, the shiitake mushroom tea may have increased nitrite scavenging ability.

Additionally, the shiitake mushroom tea may have an increased total polyphenol content.

Additionally, the shiitake mushroom tea may have an increased beta-glucan content.

Additionally, the shiitake mushroom tea may have increased amino acid and essential amino acid content.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the attached drawings. However, the following examples are only intended to embody the content of the present invention, and the present invention is not limited thereto.

<Preparation Example 1> Preparation of roasted shiitake mushroom samples

The shiitake mushroom sample is a) chopping 1,500 g of raw shiitake mushroom sample into 7 mm pieces for 2 minutes at a blade rotation speed of 1,200 rpm/min; b) Using a convection hot air dryer using hot water, maintaining the primary temperature conditions of 45°C in the drying machine, 55°C hot water temperature, and 30 hours of mushroom drying time; c) Drying in the dryer at 60°C, hot water temperature 70°C, and drying time 12 hours as secondary temperature conditions; d) measuring the moisture content and drying it to a moisture content of 7% or less; e) For roasting conditions, the roasting device was prepared by preheating to 75°C, adding dried mushrooms and rotating the drum.

Subsequently, f) first roasting process at 100°C for 5 minutes; g) Second roasting at 130°C for 5 minutes; h) Third roasting step at 170°C for 5 minutes; A roasted shiitake mushroom sample was obtained through the step of: I) cooling immediately after the roasting process was completed and lowering the temperature to room temperature.

<Preparation Example 2> Preparation of oat samples and brown rice samples

Oat samples and brown rice samples were prepared by roasting 1 kg each of oats and brown rice at 220°C for 5 minutes.

<Examples 1 to 6> Preparation of shiitake mushroom tea mixed with shiitake mushrooms and grains

The present inventors used the roasted shiitake mushroom sample of Preparation Example 1 and the oats or brown rice of Preparation Example 2 with the composition shown in Table 1 below to confirm the difference in nutritional content (beta-glucan, amino acid, essential amino acid) according to the mixing ratio of grain addition. A tea-bag was prepared by mixing, and the tea-bag was immersed in water at 70° C. for 10 minutes to prepare shiitake mushroom tea.

Shiitake mushrooms (g) Oats (g) Brown rice (g) Example 1 60 60 - Example 2 30 90 - Example 3 90 30 - Example 4 60 - 60 Example 5 30 - 90 Example 6 90 - 30

<Examples 1-1 to 6-4> Preparation of shiitake mushroom tea mixed with shiitake mushrooms and grains according to immersion conditions

Next, the present inventors used roasted shiitake mushroom samples of Preparation Example 1 and Preparation Example 2 with the compositions in Table 2 below to confirm differences in physiological activity (antioxidant activity and nitrite scavenging ability) and polyphenol content of shiitake mushroom tea according to immersion conditions. Prepare a tea bag by mixing oats or brown rice, and immerse the tea bag in water at 70°C or 100°C for 3 or 10 minutes under the immersion conditions shown in Table 2 below to produce shiitake mushrooms. Tea was manufactured.

Shiitake mushrooms (g) Oats (g) Brown rice (g) Temperature (℃) time (minutes) Example 1-1 60 60 - 70 10 Example 1-2 60 60 - 70 3 Example 1-3 60 60 - 100 10 Example 1-4 60 60 - 100 3 Example 2-1 30 90 - 70 10 Example 2-2 30 90 - 70 3 Example 2-3 30 90 - 100 10 Example 2-4 30 90 - 100 3 Example 3-1 90 30 - 70 10 Example 3-2 90 30 - 70 3 Example 3-3 90 30 - 100 10 Example 3-4 90 30 - 100 3 Example 4-1 60 - 60 70 10 Example 4-2 60 - 60 70 3 Example 4-3 60 - 60 100 10 Example 4-4 60 - 60 100 3 Example 5-1 30 - 90 70 10 Example 5-2 30 - 90 70 3 Example 5-3 30 - 90 100 10 Example 5-4 30 - 90 100 3 Example 6-1 90 - 30 70 10 Example 6-2 90 - 30 70 3 Example 6-3 90 - 30 100 10 Example 6-4 90 - 30 100 3

<Experimental Example 1> Confirmation of beta-glucan content of shiitake mushroom tea according to grain mixing ratio

The beta-glucan content of the shiitake mushroom tea according to the grain mixing ratio of Examples 1 to 6 was confirmed. Examples 1 to 3 are shiitake mushrooms and oats mixed at a ratio of 1:1, 1:3 or 3:1, and Examples 4 to 6 are shiitake mushrooms and brown rice mixed at a ratio of 1:1, 1:3 or 3:1. It is mixed in a ratio of 1.

The results of confirming the beta-glucan content of each shiitake mushroom tea are shown in Table 3.

As shown in Table 3, among the shiitake mushroom tea mixed with shiitake mushrooms and brown rice, the beta-glucan content of Example 6, prepared by mixing shiitake mushrooms and brown rice at a ratio of 3:1, was 34.36% (w/w), compared to other examples. It was confirmed that the beta-glucan content was significantly higher compared to the others.

In particular, at mixing ratios of 1:1 and 1:3, shiitake mushroom tea mixed with shiitake mushrooms and oats (Examples 1 and 2) was compared to shiitake mushroom tea mixed with shiitake mushrooms and brown rice at the same mixing ratio (Examples 4 and 2). While it showed a higher beta-glucan content compared to 5), at a mixing ratio of 3:1, shiitake mushroom tea mixed with shiitake mushrooms and brown rice (Example 6) contained more beta-glucan.

mixing ratio
(shiitake + oats) mixing ratio
(Shiitake+brown rice) Beta-glucan content
(%w/w) Example 1 1:1 27.11 ± 0.17 Example 2 1:3 18.09 ± 0.69 Example 3 3:1 29.22 ± 0.10 Example 4 1:1 20.83 ± 0.32 Example 5 1:3 15.68 ± 0.32 Example 6 3:1 34.36 ± 0.07

<Experimental Example 2> Confirmation of amino acid content of shiitake mushroom tea according to grain mixing ratio

The amino acid and essential amino acid contents of shiitake mushroom tea were confirmed for each grain mixing ratio in Examples 1 to 6. The total and essential amino acid contents of each shiitake mushroom tea are shown in Table 4.

As shown in Table 4, among the shiitake mushroom teas mixed with shiitake mushrooms and brown rice, the total amino acid content of Example 6 prepared by mixing shiitake mushrooms and brown rice in a ratio of 3:1 was 1303.6 mg/kg, and the essential amino acid content was 440.6 mg. It was confirmed that the total amino acid and essential amino acid content was significantly high compared to other examples at /kg.

In addition, in the case of the shiitake mushroom tea of Examples 4 and 6, which was prepared by mixing shiitake mushrooms and brown rice in a ratio of 1:1 and 3:1, the shiitake mushrooms and brown rice were mixed at 1:1. It was confirmed that the total amino acid and essential amino acid content was higher than the shiitake mushroom tea of Example 5 prepared by mixing at a ratio of :3. These results mean that when the ratio of brown rice is higher than that of shiitake mushrooms, the content of total amino acids and essential amino acids present in shiitake mushroom tea decreases.

mixing ratio
(shiitake + oats) mixing ratio
(Shiitake+brown rice) Amino acid content (mg/kg) total amino acids essential amino acids Example 1 1:1 1093.3 ± 29.1 374.2 ± 19.7 Example 2 1:3 1012.2 ± 43.9 335.6 ± 26.0 Example 3 3:1 1230.3 ± 40.5 397.6 ± 24.3 Example 4 1:1 1177.5 ± 53.8 380.3 ± 25.9 Example 5 1:3 951.6 ± 42.7 326.8 ± 24.8 Example 6 3:1 1303.6 ± 64.0 440.6 ± 10.2

<Experimental Example 3> Confirmation of total polyphenol content of shiitake mushroom tea according to immersion conditions

The total polyphenol content of the shiitake mushroom tea of Examples 1-1 to 6-4 was confirmed by grain mixing ratio and immersion conditions. The results of confirming the total polyphenol content by grain mixing ratio and immersion conditions of each shiitake mushroom tea are shown in Table 5.

As shown in Table 5, the shiitake mushroom tea of Examples 4-1 to 6-4 (right side of Table 4) has more poly than the shiitake mushroom tea of Examples 1-1 to 3-4 (left side of Table 4). It contained phenol.

In particular, in the case of the shiitake mushroom tea of Example 4-1, which was prepared by mixing shiitake mushrooms and brown rice at a ratio of 1:1 and immersing it in water at 70° C. for 10 minutes, Example 1- where shiitake mushrooms and oats were mixed It was confirmed that the total polyphenol content contained in the shiitake mushroom tea was significantly high when compared to the shiitake mushroom teas of 1 to 3-4 as well as other examples.

shiitake + oats Total polyphenol content
(mg GAE/g) Shiitake + brown rice Total polyphenol content
(mg GAE/g) Example 1-1 6.70 ± 0.14 Example 4-1 8.84 ± 0.36 Example 1-2 6.86 ± 0.24 Example 4-2 7.57 ± 0.27 Example 1-3 6.22 ± 0.14 Example 4-3 6.78 ± 0.14 Example 1-4 6.70 ± 0.27 Example 4-4 7.25 ± 0.36 Example 2-1 7.17 ± 0.14 Example 5-1 7.97 ± 0.14 Example 2-2 6.70 ± 0.27 Example 5-2 7.41 ± 0.14 Example 2-3 6.22 ± 0.60 Example 5-3 6.22 ± 0.14 Example 2-4 6.38 ± 0.63 Example 5-4 7.49 ± 0.14 Example 3-1 6.94 ± 0.14 Example 6-1 6.14 ± 0.24 Example 3-2 7.25 ± 0.14 Example 6-2 5.98 ± 0.14 Example 3-3 5.51 ± 0.27 Example 6-3 7.73 ± 0.14 Example 3-4 5.27 ± 0.27 Example 6-4 6.30 ± 0.14

<Experimental Example 4> Confirmation of nitrite scavenging ability of shiitake mushroom tea according to immersion conditions

The nitrite scavenging ability of the shiitake mushroom tea of Examples 1-1 to 6-4 was confirmed depending on the grain mixing ratio and immersion conditions. The results of confirming the nitrite scavenging ability of each shiitake mushroom tea by grain mixing ratio and immersion conditions are shown in Figure 1.

Figure 1 is a graph showing the results of confirming the nitrite scavenging ability of grain-added shiitake mushroom tea by extraction temperature and time. Figure 1A shows the results of confirming nitrite scavenging ability by immersion time and mixing ratio at 70°C and Figure 1B at 100°C. LE stands for shiitake mushrooms, O stands for oats, and B stands for brown rice.

As shown in Figure 1, the shiitake mushroom tea (shiitake + oats, LE + O in Figure 1) of Examples 1-1 to 3-4 is the shiitake mushroom tea (shiitake + brown rice) of Examples 4-1 to 6-4. , it was confirmed that it had a significantly superior nitrite scavenging ability compared to LE+B in Figure 1).

In particular, in the case of the shiitake mushroom tea of Example 1-4, which was prepared by mixing shiitake mushrooms and oats in a ratio of 1:1 and steeping in water at 100°C for 3 minutes, It was confirmed that the shiitake mushroom tea of Examples 4-1 to 6-4, which was a mixture of shiitake mushrooms and brown rice, had a significantly superior nitrite scavenging ability compared to other examples as well as the shiitake mushroom tea of Examples 4-1 to 6-4.

<Experimental Example 5> Confirmation of antioxidant activity of shiitake mushroom tea according to immersion conditions

In order to confirm the antioxidant activity of the shiitake mushroom tea of Examples 1-1 to 6-4 according to the grain mixing ratio and immersion conditions, the DPPH radical scavenging activity was confirmed. The results of confirming the DPPH radical scavenging ability of each shiitake mushroom tea by grain mixing ratio and immersion conditions are shown in Figure 2.

Figure 2 is a graph showing the results of confirming the DPPH radical scavenging ability of grain-added shiitake mushroom tea by extraction temperature and time. Figure 2A shows the results of confirming the DPPH radical scavenging ability by immersion time and mixing ratio at 70°C and Figure 2B at 100°C. LE stands for shiitake mushrooms, O stands for oats, and B stands for brown rice.

As shown in Figure 2, the shiitake tea of Example 1-4 was prepared by mixing shiitake mushrooms and oats in a ratio of 1:1 and immersing it in water at 100°C for 3 minutes. In the case of mushroom tea, it was confirmed that it had a significantly superior DPPH radical scavenging ability compared to other examples as well as the shiitake mushroom tea of Examples 4-1 to 6-4, which was a mixture of shiitake mushrooms and brown rice.

Summarizing the results of Experimental Examples 1 to 5, it can be seen that shiitake mushroom tea prepared by mixing shiitake mushrooms and brown rice contains significantly higher nutrients (polyphenols, beta-glucans, and amino acids), and that shiitake mushrooms and oats are mixed. This means that shiitake mushroom tea produced in this way has significantly excellent antioxidant activity and nitrite scavenging ability.

As discussed above, specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, thereby creating other regressive inventions. However, other embodiments that are included within the scope of the present invention can be easily proposed. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. It should be interpreted as

Claims (8)

Step 1: Put dried shiitake mushrooms in a roasting machine and roast them at 90 to 110°C for 4 to 6 minutes;
Step 2 of secondary roasting at 120 to 140°C for 4 to 6 minutes;
Step 3 of third roasting at 160 to 180°C for 4 to 6 minutes;
Step 4, roasting brown rice or oats at 210 to 220°C for 4 to 6 minutes; and
In the method for producing shiitake mushroom tea with improved physiological activity and nutritional components, including the 5th step of mixing the roasted shiitake mushrooms and the roasted brown rice or oats to produce a tea bag,
The physiological activities are antioxidant activity and nitrite scavenging activity,
The manufacturing method wherein the nutrients are polyphenol, beta-glucan, and amino acid.
According to paragraph 1,
The dried shiitake mushrooms in step 1 above are
a) Chopping raw samples of shiitake mushrooms into pieces of 6 to 8 mm in size;
b) using a convection hot air dryer using hot water to dry mushrooms for 25 to 35 hours under the primary temperature conditions of 40 to 50°C in the dryer and 50 to 60°C in hot water;
c) drying the mushrooms for 11 to 13 hours in a dryer at a secondary temperature of 55 to 65°C and a hot water temperature of 65 to 75°C; and
d) producing dried shiitake mushrooms by measuring the moisture content after step c) and additionally drying the moisture content to 1 to 7%; Shiitake mushroom tea with enhanced physiological activity and nutritional components Manufacturing method.
Shiitake mushroom tea manufactured by the method of paragraph 1 or 2.
The shiitake mushroom tea according to claim 3, wherein the shiitake mushroom tea has increased DPPH radical scavenging activity.
The shiitake mushroom tea according to claim 3, wherein the shiitake mushroom tea has an increased nitrite scavenging ability.
The shiitake mushroom tea according to claim 3, wherein the shiitake mushroom tea has an increased total polyphenol content.
The shiitake mushroom tea according to claim 3, wherein the shiitake mushroom tea has an increased beta-glucan content.
The shiitake mushroom tea according to claim 3, wherein the shiitake mushroom tea has an increased content of amino acids and essential amino acids.