KR20060073998A - The method for making the korean traditional confectionery using phellinus linteus and product thereof - Google Patents

Abstract

The present invention relates to a traditional Korean confectionery using a situation mushroom and a product according thereto, comprising the steps of: (a) drying and grinding the situation mushroom, followed by fermentation for 24 to 96 hours by adding moisture and enzyme; (b) adding purified water to the fermented situation mushroom powder in a ratio of 1:10 to 1: 400; (c) hot water extraction of the prepared material at 60 ° C-95 ° C; (d) purifying the extracted material; (e) cooling the purified extract to 5 ° C. to 30 ° C .; (f) absorbing the situation mushroom active ingredient by mixing a traditional preparation material 1: 1 to 1:30 in the extract; (g) preparing a traditional sweet with the above materials.

Unlike traditional Korean confectionery produced according to the manufacturing method of the present invention has a brown color and light taste without adding a pigment to the confectionery itself. In addition, since the extract of the concentrated concentration extracted by the present technology directly into the raw material can be taken as the traditional active ingredient of the situation mushroom.

Traditional Korean medicinal fruit by this manufacturing method increases the effect of beta glucan and various minerals and various amino acids, which is an active ingredient of situation mushrooms, and gives a light and deep taste. Can give

Process, Situation Mushroom, Traditional Korean Fruit, Confectionery

Description

The method for making the Korean traditional confectionery using Phellinus linteus and product approximately}

The present invention relates to a method for producing traditional Korean confections using situation mushrooms and the products according thereto,

More specifically, as a manufacturing method of traditional Korean fruit containing the active ingredient of the situation mushroom, unlike the traditional Korean fruit, the traditional Korean fruit has a brown color and has a light taste without adding pigment to the Korean fruit itself. It is. In addition, since the extract of the concentrated concentration extracted by the present technology directly into the raw material can be taken as the traditional active ingredient of the situation mushroom.

Traditional Korean confectionery by this manufacturing method increases the content of beta glucan, various minerals and various amino acids as the active ingredient of the situation mushroom, and gives a light and deep taste.

In addition, the present invention relates to a method of producing traditional Korean fruit using the situation mushroom to help health by strengthening anti-cancer and immune enhancing function through the active ingredient of the situation mushroom.

Wood mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It is native to the mulberry stem and is yellow, except for the surface of the hat.

The situation is a mushroom that grows in the trunk of apple tree, mulberry tree and oak tree in the Chinese Medicine Dictionary (中 이 大 辭典, 上海 科學 技術). Have In the New Nongbon Carbide, the differences are recorded in the section of Morus alba L. (명), and Myung-dae Lee Si-jin. ) Are classified into the terms of Mokyi from the main tree (本草綱目), and recorded as different (,), 유, ivory (아), 신 (상) and the situation (桑 黄) In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975).

The woody mud mushroom is a mushroom that grows on the stump of the mulberry tree, and its shape keeps the form of a bunch of yellow mud in the early stage, but after it is grown, it is also called snow-blowing because it shows the tongue on the stump. do. The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.

Thus, wood mud (situation) mushrooms have been reported to have excellent anticancer activity and immune enhancing effect and have been used for chemotherapy in civilian countries in Korea.

Traditional Korean Fruits 1. For example, the fruits and vegetables (gangjeong and sanja) include Sanja: plum blossom, sebansan, etc. Gangjeong: plum plum, seban, sesame, pine, pine, etc. There are glutinous rice in water. Soak it for a long time, grind it into glutinous rice flour, knead it with alcohol, and roll the steamed rice cake thinly. It is divided into Sansa and Gangjeong, and in addition to ice and apple, Sanza and Gangjeong have the same basic recipe. The mountain is a comfortable square cut, Gangjeong is less than the mountain and thinly cut, also known as finger gangjeong. In addition, the two kinds of confectionery differ in the antiques. The living is mainly used for fried plum, seban, scale pine, sesame seeds, and Gangjeong is used for sesame seeds, pine nuts, soy flour, pine flower powder, donkey powder, cinnamon powder, and seban. Gangjeong and Sanja are called by the ancient clothes on the outside, and according to the color of the old clothes, they are called White Mountain and Red Mountain. On the other hand, Gangjeong and Sanja are also called ice apples, which are made of Gangjeong and Sanja. In Hapcheon Confectionery, the main ingredients include red pepper paste, which is made from glutinous rice with red pepper powder, and bean syrup with mixed beans such as Sanja, Cheongtae, Baektae and Sokcheong.

2. The oil-tight fruits include medicine, dumpling, quince and bakgye-jackpot, bakbak, and bakgye. Others include soft, snack, pruning and poultry. Honey and oil are added to the flour (usually wheat flour), kneaded and chopped into a medicinal plate, or chopped into pieces. Confections belonging to the oil-based fruit family include medicine, soft medicine, Chinese quince, pakgye, tea, sweets (pike), and gynecology.

Among them, the medicinal herb is representative of oil, and it is kneaded with flour, sesame oil, liquor, and honey. It is said to be called a precious one made of sesame oil and honey that are beneficial to the body.

The basic manufacturing method of medicine, bakgye, and polysikhak is the same as medicine, but in the process of kneading, it is roasted so that the flour is pressed before kneading, and the amount of honey is added. There were a system, a medium physic, and a ox, but all of them are gone. In addition, the food and manufacturing method is the same as the medicine, but instead of the medicine board will be driven into the plate. Dumplings are made by simmering oil and stuffing it with a mixture of chopped jujube, yujacheong, cinnamon powder, and honey. Its shape is like dumplings, and it is commonly used as a dumpling family. On the other hand, Mae-wa (Gwakwa) is made by putting ginger juice into flour, slicing thinly, and then slicing three sheaths and frying them in oil. Gyegangwa is mixed with buckwheat flour and glutinous rice flour, kneaded with ginger juice and cinnamon powder, and steamed, then the dough is removed. Not only does it taste good with oil, it's soft texture makes it melt in your mouth.

3. Tea foods include Songhwa, Rice, Seunggeumcho, Jinmal, Omija, Chestnut (Hwang Yul), Soda (Chinese), Starch, Ginger, etc. Powder, mung bean starch, sesame seeds, chestnuts, pollen, herbal medicines, etc. with honey and syrup and kneaded into a multi-colored board.

Dasik is characterized by an exquisite combination of sweetness and the unique taste of the ingredients, and is particularly well suited to green tea. The multi-colored board is carved into birch, pear and blood trees to make the pattern clear. Double birch is used. According to the main ingredients, the name of the food is called: Songhwa Dasik, made with Songhwa powder, Seunggeumcho Dasik mixed with pineapple powder, Seungmicho Dasik made with green bean starch, Schisandra chinensis colored with green bean starch juice, Starch kneaded with honey beans There are chestnut meal made with yellow sugar powder, fried glutinous rice flour and rice meal made with roasted wheat flour, Jinmal meal, ginger meal made with ginger powder, cheongtae meal made with green soy flour, and black sesame made with black sesame. Dasik is very diverse and beautiful in shape.

4. Whole fruits (煎 菓 類, Jeong) (연) and lotus root, ginseng jeon, etc., also known as a jeongwa. The roots, stems, or fruits of plants with relatively low moisture are soaked in syrup and honey. It has a sweet and chewy texture and is mainly used for refreshments and feasts. In general, make a confection with several ingredients and put them in a bowl.

Whole fruits are named according to what the main ingredient is. Lotus root, boiled lotus root, sliced Dong-ah, chopped Dong-ah, buried in shelled ash and boiled in honey, boiled to remove the bitter taste of pedestrians; , Ginseng jeon, peach jeon, cherry tree jeon, bamboo shoot jeon, raisin jeon. The Dong-A lesson was considered precious since ancient times, and the passer-by was used as a laugh of all.

5. Fruits such as cherries, starch, Chinese quince and apricot slices are boiled with sour fruits, filtered to make juice, boiled with honey and sugar, and then hardened and shaped. Sliced. It is like the jelly of the west and is characterized by the softness. Depending on the type of fruit, the Schizandra chinensis, which is hardly entangled, is hardened using mung bean starch.

Overdrift is also named according to the type of fruit. In addition to Schisandra chinensis made from Schisandra chinensis, there are cherries, bokbunja, sansa, apricot, quince, citron, grape, and plum. Overeating peels the shape (生 栗) to write a laugh.

6. Ripe fruits include chestnut, jujube, egg, egg and raw egg, etc. Peeled Gangjeong Peanut Gangjeong, Rice Star Gang, Sesame Gang, Pine Nut Gang, Bean Soy Gang, etc. Tossed with sweets, there are herbs and eggs. The fruit of fruit, jujube, chestnut jujube boiled in honey water to keep the form is the most representative. Cooked chestnuts, crushed, add honey and cinnamon powder, and mix it with chestnut-shaped egg, cooked jujube, cooked with honey, and make it into jujube shape. Ginger eggs, also known as raw egg or raw egg, are made of ginger and made of honey and sugar. In particular, these ginger eggs are tasty and refined sweets. Chestnuts and dates are served in a bowl, and three eggs are placed in a bowl to harmonize.

Takgang rectification is a confectionery that is hardened by fry or fried nuts and grains, or as it is or with a little cracking, and mixed with a bath of soy sauce.

When making malt jeongjeong, malt or crude syrup is merely an adhesive, so if it is too much compared to the main material, the taste and texture are poor. Yeotgangjeong also has a different name depending on the main ingredients. There are sesame syrup, soybean syrup, peanut syrup, rice syrup, sesame, sesame and sesame.

On the other hand, traditional Korean fruits, which are exported not only to Korea but also to foreign countries, have been spotlighted for gifts and snacks with their taste and unique design. The manufacturing method according to the present technology can be prepared in various colors of browns by adding the active mushroom active ingredients while utilizing the unique characteristics of the traditional Korean fruit. It is believed that it can be spotlighted by modern people who are defenseless against the harm of food.

Therefore, the technical problem to be achieved by the present invention relates to a method of manufacturing traditional Korean confectionery using a situation mushroom and the resulting product, and more specifically, to a traditional method of manufacturing traditional Korean confectionery containing an active mushroom of situation mushrooms. Beta glucan and calcium fortification, various minerals and amino acids are increased to give a light and deep taste.

In addition, through the active ingredient of the situation mushroom to enhance the anti-cancer and immune strengthening function to manufacture the traditional Korean fruit using the situation mushroom to help health, diversify the product to export to domestic demand as well as to provide to all consumers.

In order to achieve the above technical problem, the present invention relates to a method of manufacturing traditional Korean confectionery and the resulting product, the present invention relates to a method of manufacturing traditional Korean confectionery using the situation mushroom, and the resulting A) drying the ground mushroom, grinding, fermenting for 24 to 96 hours by adding moisture and enzymes, followed by drying; (b) adding purified water to the fermented situation mushroom powder in a ratio of 1:10 to 1: 400; (c) hot water extraction of the prepared material at 60 ° C-95 ° C; (d) purifying the extracted material; (e) cooling the purified extract to 5 ° C. to 30 ° C .; (f) absorbing the situation mushroom active ingredient by mixing a traditional preparation material 1: 1 to 1:30 in the extract; (g) preparing a traditional Korean fruit with the above materials.

Hereinafter, a method of preparing traditional Korean confection using the situation mushroom according to the present invention will be described in detail.

In the case of the situation mushroom, which is an additive material of the present invention, natural products are expensive and difficult to obtain in Korea, but recently, inexpensive Chinese, North Korean, and Cambodian products are imported and domestically grown. (See Korea Patent Registration Publication Nos. 10-361681, 10-0383078, 10-0393254, etc.)

Thus, as a result of comparing the traditional Han produced with the manufacturing method of the present invention with the existing product produced under the same conditions, the grain market is light brown, and the grain market fits well with consumers' preference for colored grains in the well-being age. It can be light, tastes sweet, adds a deep taste.

In addition, beta glucan and calcium fortification of situation mushrooms, various minerals, amino acids can be expected to have a good effect on anticancer and immune enhancing function through the active ingredient of situation mushrooms.

Looking at the manufacturing method of the traditional Korean confection using the situation mushroom of the present invention in detail.

First, the dried mushrooms were dried to remove foreign substances, pulverized, added with water and enzymes, fermented for 24 to 96 hours, and then dried. The purified mushrooms were added to the fermented mushroom powders at a ratio of 1:10 to 1: 400 to 60 ° C. -Hot water extraction at 95 ℃. After purification, the mixture is cooled to 5 ° C. to 30 ° C., and then mixed with traditional Korean ingredients in a range of 1: 1 to 1:30 to absorb the active ingredient of the situation mushroom, and then, traditional Korean products are prepared and commercialized.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

It is prepared to be prepared and added by adding the situation mushroom extract to the existing traditional Korean method.

Comparative example

It is prepared by adding traditional ingredients and adding nothing other than basic ingredients to make them edible.

Guamegi according to Examples and Comparative Examples were evaluated in the following manner. 50 men and women in their 20's and 60's were asked to evaluate the satisfaction of the traditional Korean medicine in the Examples and Comparative Examples.

According to the four-point method, the evaluation method is good in color, savory, light and good intake. : 4 points, relatively good color, savory and light, good intake: 3 points, relatively plain, taste and intake are normal: 2 points, plain color, taste and intake Poor: 1 mark was given and the average score is shown in Table 1.

TABLE 1

<Glutinous section>

Referring to Table 1, the method of manufacturing traditional Korean fruit using the situation mushroom of the present invention and the resulting product have a good color, and are savory and have a light and deep taste, which is good for intake, beta glucan, which is an active ingredient of the extract of situation mushroom, and It is rich in various minerals and various amino acids, and gives a light and deep taste.

In addition, it contains the active ingredient of situation mushrooms, it can be expected to help promote the health by strengthening anti-cancer and immune enhancing function.

 In this way, the traditional Hanja prepared according to the manufacturing method of the present invention can be tailored to the tastes of consumers with the native colors and tastes of Korea, and in particular, beta glucan and various minerals, various amino acids, which are the main components of the situation mushroom, are light and deep It can be used in various ways when cooking.

In addition, the active ingredient of the situation mushroom is added to anti-cancer and immune-boosting function to further enhance the role as a food that helps to promote health.

Claims (3)

(a) drying and grinding the mushrooms, followed by fermentation for 24 to 96 hours by adding moisture and enzymes, followed by drying (b) adding purified water to the fermented situation mushroom powder in a ratio of 1:10 to 1: 400 (c) hydrothermal extraction of the prepared material at 60 ℃-95 ℃ (d) purifying the extracted material (e) cooling the purified extract to 5 ° C. to 30 ° C. (f) absorbing the situation mushroom active ingredient by mixing the traditional cooking material in the extract of 1: 1 to 1:30 (g) preparing a traditional sweet with the above materials. The manufacturing process of claim 1 includes a process of manufacturing with conventional edible oil and fat containing the active ingredient of the situation mushroom. Traditional Korean fruits produced by the manufacturing method of claim 1 and 2.