KR20050080416A - Food manufacture method use in chaga mushroom extraction - Google Patents
Food manufacture method use in chaga mushroom extraction Download PDFInfo
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- KR20050080416A KR20050080416A KR1020040008505A KR20040008505A KR20050080416A KR 20050080416 A KR20050080416 A KR 20050080416A KR 1020040008505 A KR1020040008505 A KR 1020040008505A KR 20040008505 A KR20040008505 A KR 20040008505A KR 20050080416 A KR20050080416 A KR 20050080416A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 7
- 238000000605 extraction Methods 0.000 title 1
- 239000003814 drug Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 235000020083 shōchū Nutrition 0.000 claims abstract description 5
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 2
- 230000009965 odorless effect Effects 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019997 soju Nutrition 0.000 claims 1
- 235000008429 bread Nutrition 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 230000000840 anti-viral effect Effects 0.000 abstract description 2
- 230000003416 augmentation Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 abstract 1
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- 206010028980 Neoplasm Diseases 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
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- 241000167860 Linaria vulgaris Species 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000007683 Pediatric Obesity Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 238000004332 deodorization Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 차가버섯의 추출물을 이용하여 식품을 개발함으로서 항암, 항바이러스와 면역증대에 크게 효과를 보기 위해서 고안하게 되었다. 종래의 제품들은 음료, 환 제품정도의 수준이었다. 본 발명에서는 차가버섯의 추출물을 10ml, 500ml, 1000ml 등 다양하게 제조하여 빵, 약과, 과자, 소주, 양주, 라면, 우유, 막걸리에 혼합하여 기능성 높은 식품을 제조하는 방법이다.The present invention has been devised in order to greatly improve the anti-cancer, anti-viral and immune augmentation by developing a food using the extract of chaga. Conventional products were at the level of beverages and pills. In the present invention, the extract of chaga mushroom is prepared in a variety of 10ml, 500ml, 1000ml and the like, bread, medicine, confectionery, shochu, liquor, ramen, milk, makgeolli is a method of manufacturing a high functional food.
Description
최근들어 사스, 조류독감바이러스, 폐암, 간암, 위장암 등 각종 암과 스트레스와 환경공해로 인한 질병이 확산되고 있다. 또한 소아비만등의 비만과 당뇨병이 잘못된 식습관으로 대부분 걸리는 상황이다. Recently, various cancers such as SARS, avian influenza virus, lung cancer, liver cancer and gastrointestinal cancer, and diseases caused by stress and environmental pollution are spreading. In addition, obesity, such as childhood obesity and diabetes are most often due to poor eating habits.
세계적으로 특히 러시아, 일본, 핀란드는 차가버섯의 중요성을 깊이 인식하고 차가버섯에 대한 효능과 효과에 관하여 논문이 발표되고 상용화되고 있는 실정이다. 하지만 국내에서는 차가버섯과 관련된 제품은 거의 없으며 차가버섯 자체를 도매, 소매하거나 일부 환 제품과 드링크 제품이 출시되고 있는 실정이다. 하지만 이러한 제품들도 잘 알려지지 않거나 유통망이 발달되지 않아서 일반 소비자들은 쉽게 구입하거나 섭취하지 못하고 있다.In the world, especially Russia, Japan, and Finland have been aware of the importance of chaga and the papers are published and commercialized on the efficacy and effects of chaga. However, there are few products related to chaga in Korea, and chaga mushroom itself is wholesale or retail or some hwan and drink products are on the market. However, these products are not well known or the distribution network is not developed, so the average consumer cannot easily purchase or consume them.
차가버섯은 항암, 항바이러스, 면역증대, 당뇨병 등에 매우 효과가 뛰어난 것으로 알려져 있다. 따라서 차가버섯을 알맞게 이용한다면 건강에 매우 이롭게 사용할 수 있다. 하지만 지금까지 우리나라에서는 거의 사용하지 않는 식품이었다. Chaga is known to be very effective in anticancer, antiviral, immune augmentation, diabetes, etc. Therefore, if you use chaga properly, it can be very beneficial to your health. However, until now it was rarely used in Korea.
이를 해결하기 위해서 차가버섯의 추출물을 이용하여 빵, 약과, 과자, 소주, 양주, 라면, 우유, 막걸리를 제조하여 각종 질병으로부터 국민의 건강을 보호하고자 한다. 또한 일반인이 많이 접하는 음식에 첨가하여 일반인도 쉽게 차가버섯을 섭취할 수 있게 하였다.In order to solve this problem, the extract of chaga is used to prepare bread, medicine, sweets, shochu, liquor, ramen, milk and rice wine to protect the health of the people from various diseases. In addition, it is added to the food that many people are in contact with, so that the general public can easily consume chaga.
본 발명에서는 미리 만들어 놓은 차가버섯의 추출물을 각종 음식에 첨가하는 방식이다.In the present invention is a method of adding the extract of chaga prepared in advance to various foods.
차가버섯의 추출물을 추출하는 과정은 다음과 같다.The process of extracting the extract of chaga is as follows.
차가버섯(보통 1.2kg∼3.5kg)을 엄지손가락 크기(30g)로 자른다. 물에 10∼20분 정도 담근 뒤 꺼낸 후 깨끗이 씻는다.(강한 솔로 먼지 흙 등을 깨끗이 솔로 씻어 낸다) 물 1l(1000cc)를 약탕기(가급적 스테인리스, 금속등의 용기는 삼가한다)에 넣고 80℃를 유지하며 72시간(3일)동안 끓여 500cc가 되도록 한다.(이때 들어간 차가 버섯의 양은 400g∼500g정도가 좋다) 여기에서 나온 추출물을 다른 용기에 밀폐시켜 보관하고 한번 사용한 차가버섯에 새로운 차가버섯을 200g정도 다시 넣고 80℃로 유지하며 24시간 끓여 500cc가 되도록 한다. 처음과 나중에 추출한 500cc의 추출물을 혼합하여 1000cc가ㅣ 된 추출물을 이용하는 것이 가장 효과적이다. 보관시 냉장온도는 2℃∼8℃에 맞추어 보관한다. 차가버섯의 추출물은 가급적 통풍이 잘되는 지상에 보관하는 것이 좋고 불가피하게 지하에 보관할 경우에는 통풍을 고려하는 것이 좋다. 이 결과 생긴 차가버섯 추출물을 10ml, 500ml, 1000ml의 케이스에 담아 음식에 첨가 할 수 있게 한다.Chaga (usually 1.2kg ~ 3.5kg) cut into thumb size (30g). Soak it in water for 10 ~ 20 minutes, take it out, and wash it thoroughly. Boil it for 72 hours (3 days) to make 500cc. (The amount of chaga mushroom is about 400g ~ 500g.) Put 200g again and keep at 80 ℃ and boil for 24 hours to make 500cc. It is most effective to use 1000cc extract by mixing 500cc extract first and later. Refrigerate temperature should be kept at 2 ℃ ～ 8 ℃. Chaga extract should be stored on the ground with good ventilation. If it is inevitable, the ventilation should be considered. The resulting chaga extract can be added to food in 10ml, 500ml and 1000ml cases.
빵의 재료로는 이스트, 버터, 물, 소금, 설탕, 분유, 달걀, 등이 필요하다. 미지근한 물(차가버섯의 추출물을 전체 물의 양의 10％ 첨가)에 이스트를 풀고 설탕을 넣어 2∼3분 동안 발효시켜 기포가 발생하게 한다. 발효된 이스트에 버터와 달걀을 섞고 밀가루를 조금씩 넣으며 반죽한다. 반죽은 매끈하게 치대고 따뜻한 곳에서 2배로 될 때까지 약 40분 정도를 경과시킨다. 발효하는 동안에 가스를 빼주고 굽고자하는 양으로 나눈 뒤 빵 틀에 넣고 굽는다.Ingredients for bread include yeast, butter, water, salt, sugar, powdered milk, eggs, and more. Unleaven the yeast in lukewarm water (addition of 10% of the total amount of chaga extract) and add sugar to ferment for 2-3 minutes to produce bubbles. Mix butter and eggs in fermented yeast and knead with a little flour. The dough is beaten smoothly and it takes about 40 minutes to double in a warm place. During fermentation, the gas is degassed, divided by the amount to be baked, and then put into a bread mold and baked.
약과를 만드는 방법은 밀가루를 체에 내린후 참기름을 조금씩넣으면서 손으로 고루 비빈다. 물(차가버섯의 추출물을 전체 물의 양의 10％첨가)과 설탕, 계란, 설탕, 소금, 청주등을 혼합하여 반죽한다. 약과 판에 참기름을 바르고 반죽을 조금씩 떼어 눌러 박고 6∼7군데 구멍을 낸다. 140℃∼150℃정도의 기름에 속이 익도록 천천히 튀긴 후 갈색이 나면 건져 기름을 빼고 식혀둔 뒤 물엿과 계피가루 생강즙으로 만든 시럽을 묻힌다.The way to make medicine is to sift the flour and mix it by hand while adding sesame oil little by little. Knead the mixture of water (additional chaga extract 10% of the total water) with sugar, eggs, sugar, salt, sake. Apply sesame oil to the medicine and plate, peel off the dough little by little and put 6-7 holes. Slowly fry in the oil at 140 ℃ ~ 150 ℃, and after browning, remove the oil and let it cool. Then, pour syrup made of syrup and cinnamon powder.
과자 제조에 있어서 소맥과 옥수수, 감자, 땅콩, 아몬드, 설탕, 계란 등의 원료가 필요하다. 이들 원료를 일정량 배합한 후 물을 넣어서 반죽을 한다. 반죽을 하기 위해서 이용하는 물은 차가버섯의 추출물을 10∼15％가량 첨가한 물을 사용한다. 이 들을 혼합하여 반죽한 뒤 성형을 하고 오븐에 굽고 숙성의 과정을 거친다. 그후 건조, 조미 후에 포장을 한다. In the manufacture of sweets, raw materials such as wheat, corn, potatoes, peanuts, almonds, sugar and eggs are needed. After mixing a certain amount of these raw materials and kneading with water. As the water to be used for the dough, water obtained by adding 10-15% chaga mushroom extract is used. They are mixed, kneaded, molded, baked in an oven and aged. After that, it is dried and seasoned and then packed.
소주를 제조하는 방법은 생 밀을 분쇄하여 누룩틀에 담는다. 그런 후 골고루 디딘다. 이런과정을 통하여 만들어진 것을 누룩틀에서 뺀다. 그리고 완성된 누룩을 일정기간 띄운다. 누룩을 찧어 하룻밤 이슬을 맞히며 말려서 누룩을 완성한다. 잘 쩌진 고두밥을 그늘에 말려 준비하고 누룩가루를 고두밥에 혼합한다. 물(전체 물의 양의 10％를 차가버섯의 추출물 첨가)을 넣고 골고루 버무린다. 그런 뒤 혼합된 재료를 술독에 넣고 일정기간 자연 발효시킨다. 발효된 전술을 솥에 넣고 소주고리와 냉각기를 솥위에 올려놓과 불을 지피면서 소주를 만든다.The method of making shochu is to crush the wheat into a yeast mold. Then evenly. What is produced through this process is subtracted from the yeast. And leave the finished yeast for a period of time. Yeast is seasoned with dew and overnight to complete the leaven. Prepare well-dried gouda rice in the shade and mix it with koji flour. Add water (10% of the total amount of water is added to the extract of chaga) and mix evenly. Then, the mixed ingredients are placed in the wine poison and fermented for a period of time. Put the fermented tactics into the pot and put the sojugori and the cooler on the pot to make a shochu by burning the fire.
양주의 제조 방법은 무색 무취의 95％ 순수 발효 주정(주정에 전체 양의 10%를 차가버섯의 추출물을 첨가한 후 혼합한다) 을 저장조에 저장하여 탈취 공정을 거쳐 정제한다. 이를 여과한 뒤 숙성탱크에서 일정기간 숙성하여 부드럽고 깨끗한 맛으로 만든다. 숙성을 마친 양주는 최종 정밀 여과한 후 병에 담아 완성한다.The liquor production method stores colorless and odorless 95% pure fermented spirits (10% of the total amount of liquor is added after the extract of chaga mushroom is mixed) in a storage tank and purified through a deodorization process. It is filtered and then aged in a aging tank for a certain period of time to give a soft and clean taste. After completion of ripening, the liquor is completed by final fine filtration and bottled.
라면의 제조 방법은 소맥분에 계란과 물(차가버섯의 추출물을 전체 물의 양의 10%첨가)을 넣어 혼합하여 반죽을 만든다. 반죽을 제면기를 이용하여 국수 발을 만든다. 이후 면을 성형하여 150℃의 기름에 튀겨낸다. 기름에 튀긴 면을 냉각시킨 후 포장 된 스프를 첨부하여 완성한다.In the method of preparing ramen, a dough is prepared by mixing eggs and water (addition of chaga mushroom extract 10% of the total amount of water) to wheat flour. Make dough feet using a noodle maker. After shaping the surface and fried in oil at 150 ℃. Cool the fried noodles and attach the packaged soup to complete.
우유를 만드는 방법은 원유를 수유하여 원유 전체량의 10％정도를 차가버섯의 추출물을 혼합하여 여과한 뒤 냉각시킨다. 냉각시킨 원유를 예열, 균질 후 살균 또는 멸균하여 냉각 후 포장한다.Milk production method is to feed the crude oil, and about 10% of the total amount of the mixture of chaga mushroom extract, filtered and cooled. The cooled crude oil is preheated, homogenized and then sterilized or sterilized and then cooled and packaged.
막걸리 제조 방법은 백미나 찹쌀, 밀가루, 보리등을 찐 다음 수분을 건조시킨다. 여기에 누룩과 양조용수(양조용수는 90％의 물과 10%의 차가버섯의 추출물을 혼합하여 만든다)를 섞고 일정한 온도에서 발효시켜 막걸리를 제조 한다. The method of manufacturing makgeolli is to steam white rice, glutinous rice, wheat flour and barley, and then dry the moisture. The yeast and brewing water (brewing water is made by mixing 90% water and 10% chaga mushroom extract) are mixed and fermented at a constant temperature to prepare makgeolli.
본 고안으로 인하여 차가버섯을 일반인들도 쉽게 섭취 할 수 있게 되었다. This design makes it easy for the general public to consume chaga.
차가버섯의 추출물을 여러 가지 음식에 첨가하여 섭취함으로서 최근 문제가 되고 있는 여러 가지 바이러스와 암, 당뇨병, 공해로 인한 질병 등을 예방하여 국민 건강에 크게 기여할 것으로 보인다. 또한 보통 음식물보다 훨씬 영양가있는 음식을 섭취 할 수 있다.By ingesting chaga extract in various foods, it is expected to contribute greatly to the health of the people by preventing various viruses, cancer, diabetes, and pollution caused by recent problems. You can also eat foods that are much more nutritious than regular foods.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20170008102A (en) | 2015-07-13 | 2017-01-23 | 김진균 | Health food made from chaga, and manufacturing method thereof |
| KR20220092659A (en) * | 2020-12-24 | 2022-07-04 | (주)파인팜스미트 | A method of manufacturing snacks for companion animals aged with natural products. |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20170008102A (en) | 2015-07-13 | 2017-01-23 | 김진균 | Health food made from chaga, and manufacturing method thereof |
| KR20220092659A (en) * | 2020-12-24 | 2022-07-04 | (주)파인팜스미트 | A method of manufacturing snacks for companion animals aged with natural products. |
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