KR20070114073A - A making method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method - Google Patents

Abstract

A preparation method of extract, concentrate and distillate using mushroom powder coated with the specific flavor of mushroom is provided to take the extract, concentrate and distillate mixed to food and drink by processing the mushroom coated with its specific flavor into granules or powder and then making the extract, concentrate and distillate. Extract, concentrate and distillate using mushroom powder coated with the specific flavor of mushroom are prepared by the following processes. A first process comprises the steps of: washing mushroom; detoxifying, sterilizing and neutralizing the washed mushroom by soaking it in water containing acetic acid, citric acid and salt; spraying liquor on the sterilized mushroom and then drying it for a water content to be less than 5%; firstly crushing the dried mushroom; putting the crushed mushroom into a parching machine, spraying liquor on the mushroom, rotating the machine at a velocity of 40~50rpm at an inner temperature of 70~100°C, sealing up the machine when the specific flavor of the mushroom gets vaporized, setting the inner temperature to 120~200°C, and rotating the machine at a velocity of 200~250rpm to coat the mushroom with its specific flavor; and processing the mushroom coated with its specific flavor into granules or fine powder. A second process comprises the steps of: adding 10~15% of the mushroom powder obtained from the first process, 1.5~2.5% of liquor, 0.5~1.0% of salt, 0.5~1.0% of acetic acid and 0.5~1.0% of citric acid to water at 35~45°C, based on the total weight of the water, to obtain an extract from the mushroom powder; and concentrating and distilling the extract at low temperature under vacuum condition to obtain a concentrate and a distillate. In the first process, the each amount of the acetic acid, citric acid and salt added to water is 0.2~0.5wt%, 0.2~0.5wt% and 0.1~0.4wt%, based on the total weight of the water. The liquor used in the first process has an alcohol content of 14~20%, and 0.3~0.5wt% of the liquor is sprayed on the mushroom, based on the total weight of the mushroom.

Description

Extraction, concentration and distillate production method using aromatized mushroom powder and extract, concentration, distillate {a making method of extract, enrichment, distillation material using powder coated the natural incense and material maid by the method}

1-a flow chart of the process of extraction, concentration, distillation in accordance with a preferred embodiment of the present invention.

The present invention is added to the mushroom's inherent aroma of the mushroom, processed to have a mushroom's own deep taste, color and flavor, while minimizing changes in nutritional components, color, and aroma of the mushroom mushroom extract, concentrate, distillation It relates to a method of producing water.

It is a representative of the leaf species as bamboo leaves, and about 3000 kinds of bamboo grow naturally in the world, and 12 ~ 13 kinds such as Maengjongjuk, Wangdae, and cotton rod grow in Korea. Although there are differences in composition depending on the habitat, type and site (bamboo leaf, bamboo shoot, kill), protein, fiber, amino acid (isparagine, glutamine, alanine, etc.), fatty acid, vitamin, potassium, calcium, magnesium, silica Back has been composed of substances that are beneficial to the human body has been used as a herbal medicine since ancient times. In addition, in the literature such as Dongbogam and herbaceous wood, it is said that bamboo is cold and tasteful, but it controls high blood pressure, stroke, diabetes, anemia, insomnia, postpartum fever (freckle, freckles), children's games, globules, and venom. have.

Pine needles, a type of leaf species, contain 22 essential amino acids, carbohydrates, manganese, and zinc, and act on the heart and parenteral to promote oxidation and reduction of biological tissues, and are effective in inflammation, hemostasis, stroke, and high blood pressure. It is effective in restoring and rejuvenating. Also, the volatiles of pine needles, such as alpha-pinene, beta-pinene and terpene, give pineal peculiar refreshing feeling and activate blood flow and body function.

Buckwheat, which is a kind of grain, is also called erectile. It contains iron, copper, vitamins B1 and B2, and helps to resist body and neuropathy such as arteriosclerosis, hypertension, glaucoma, diabetes, obesity and cancer. It strengthens capillaries and activates body functions.

In addition, lotus root, a type of bulb, contains amino acids (asparagine, arginine, tyrosine) and vitamin B12, which is rare in common plants, and neutralizes various toxic substances such as hemorrhagic gastric ulcer, nicotine detoxification, and hypotension, and is effective for tonic and tonic.

As described above, bamboo leaves and pine needles are beneficial to the human body, but they are very tough and strong and do not consume natural bamboo leaves and pine needles as they are, and in the case of other leaflets, seeds, bulbs, etc. Even though it was intended to be used as a grazing and powdering process, the original taste and aroma disappeared, so it was difficult to grind and powderize the original fragrance and taste.

In addition, it was very difficult to maintain the original color and flavor while processing it as an extract, concentrate.

In addition, conventional extraction is using an extraction solvent such as acetone, isopropyl alcohol, ether, carbon dioxide, or a method of extracting and concentrating at a high temperature and high pressure, extraction using the above-described extraction solvent is the safety of the extraction solvent The problem of securing has been derived, and the extraction at high temperature and high pressure has the problem that the color and flavor of the material are damaged, and the nutrients are destroyed and lost.

The present invention has been made in order to solve the above problems, by adding the inherent aroma of the mushroom to the mushroom, and gramized state and fine powder, in which the mushroom's inherent color and flavor, extract, concentrate, distillate It aims at providing the manufacturing method.

The present invention is largely divided into the first process and the second process, the first process of grazing and micropowder by adding a fragrance while maintaining the inherent color gloss to the mushroom, and extracting the grammar, micropowdered mushroom It is divided into 2nd process of concentration, distillation. Here, the mushroom is a variety of mushrooms, such as matsutake mushroom, shiitake mushroom, enoki mushroom, situation mushroom, and can be processed together or separately as necessary.

First, the first step is to clean the mushrooms again, immersed in water added with acetic acid, citric acid, salt to remove the inherent toxicity of the washed mushrooms and neutralize the sterilized, the water content of the sterilized detoxified mushrooms Drying until less than 5%, the first step of crushing the dried mushrooms, put the crushed mushrooms in the aerator, and after spraying the alcohol 40 ~ 50rpm in the state of the internal temperature of the damper 70 ~ 100 degrees Rotate at low speed at the speed of incense and when the inherent aroma of mushroom begins to evaporate, seal the aspirator and set the internal temperature of the aspirator not to exceed 120 ~ 200 degrees, and rotate it at a high speed of 200 ~ 250rpm to give the mushroom its unique aroma. It is divided into an overcoating step and a step of grazing and micropowdering the overcoated mushroom.

The second step is extracting, concentrating, and distilling the mushrooms. After the first extraction, the mushrooms are concentrated and distilled in a vacuum low temperature state, or simultaneously extracted, concentrated, and distilled in a vacuum low temperature state. Extraction, concentration, and distillation are prepared by using mushroom powder.

According to a preferred embodiment of the present invention, the amount of acetic acid added to the water in the legal preparation of mushrooms (detoxification-alinity, astringent taste, fishy taste) is 0.2% to 0.5% by weight of water, the amount of citric acid by weight of water 0.2-0.5%, the amount of salt is 0.1-0.4% by weight of water.

In addition, according to a preferred embodiment of the present invention, after the first crushing in the fragrance-coating process, the alcohol content of the liquor that is sprayed after the mushroom is added to the weaning machine is 14 to 20 degrees, the amount of liquor sprayed is the total 0.3 to 0.5% by weight.

The drying step is subjected to a low temperature vacuum drying step or a natural drying step, the low temperature vacuum drying step is to put the mushrooms in a low temperature vacuum dryer to firstly dry until the moisture content of the mushroom is 18-22%, the first drying After spraying alcohol with 14 ~ 20 degrees alcohol on the surface of the mushroom, 0.3 ~ 0.5% of the total weight of the mushroom, and drying it again until the moisture content of the mushroom is less than 5%. Spread it evenly in well-ventilated shades and dry it first until the moisture content of the mushroom is 18 ~ 22%, and alcohol of 14 ~ 20 degrees alcohol on the surface of the first dried mushroom is 0.3 ~ After spraying by 0.5%, the step is dried again until the moisture content is less than 5%. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

By the production method of the present invention, the mushrooms that can be prepared in the powder and fine powder of the grain rate added the inherent aroma of the mushroom is applied to almost all mushrooms, such as enoki mushroom, shiitake mushroom, situation mushroom, pine mushroom, Powder having a unique taste and aroma can be prepared. The drying time may be changed according to the excess moisture content of the mushrooms, and depending on the type of mushroom, there is little difference in the legal (detoxification) time, drying time, the temperature and time of the wetting, but the overall process is made by the manufacturing method of the present invention. Can be.

Therefore, the first process is a process that allows the mushrooms to have the most inherent flavor of the mushrooms while maximizing the mushroom's unique color and nutrients, and concentrates, extracts, and distills the mushrooms after the first process. Extracts, concentrates, and distillates are obtained with the mushroom's unique color or flavor maintained as much as possible.

The second step is an extraction, concentration, and distillation step, and after the extraction, it is divided into a method of vacuum low temperature concentration and distillation and a method of extracting, concentrating and distilling in a vacuum low temperature state, depending on the characteristics of the mushroom Are classified.

1 is a flow chart of a manufacturing process for adding flavor to mushrooms, extracting, concentrating, and distilling according to a preferred embodiment of the present invention.

The method shown in Figure 1 is applied to mushrooms, while retaining the unique color and flavor of the mushrooms to have a deep taste and aroma to eat the taste, aroma, nutrients of the mushrooms, or mixed with food or ingested food additives It will produce an extract, concentrate, distillate that can be used as.

First clean the mushrooms (S100).

Put the mushrooms in the washer and wash them clean. After washing, it is added to the detoxification (legislation) tank to remove the inherent toxicity of the mushrooms, and immersed in water to which acetic acid, citric acid and salt are added to neutralize sterilization (S200).

The raw materials of the mushrooms each contain inherent toxicity. Soaking the mushrooms in water added with acetic acid, citric acid and salt is intended to eliminate, disinfect and neutralize this inherent toxicity. In general, a series of methods, such as slightly roasting, cooking or poaching mushrooms, are intended to eliminate the inherent toxicity of the mushrooms. Mix 0.1 to 0.3% by weight of acetic acid, 0.1 to 0.3% by weight of citric acid, and 0.1 to 0.2% by weight of salt in water, and then immerse the mixture with mushrooms for 12 to 24 hours. Acetic acid added to water sterilizes and detoxifies, softens the properties of mushrooms, salts detoxify and neutralizes, and citric acid protects the nutrients inherent in mushrooms, in particular increasing oxygen utilization and preventing the destruction of vitamin C. Do it.

During immersion, air brower is used to give the mixture fluidity. The reason why air broth is used to provide fluidity to the mixture is to facilitate the detoxification, sterilization and neutralization of the mushrooms by smoothing the oxygen supply. The settling time and mixing ratio differ slightly depending on the type of mushroom, because the hardness (toughness, softness, hardness, etc.), fiber, fat, sugar, etc. of the mushrooms are different. Preferably, about 0.1% acetic acid, 0.1% citric acid and 0.1% salt are added, and the mushrooms are soaked for about 2 hours.

After detoxifying the mushrooms, the mushrooms are sprayed on alcohol and dried until the moisture content is less than 5% (S300).

Detoxified mushrooms go through a drying process, which minimizes the destruction of nutrients to save their inherent color, and goes through the following drying process to enhance flavor. First dry for about 4-8 hours until the water content is 18-22%. The alcohol of 14-20 degrees alcohol is sprayed on the surface of the first dried mushroom by 0.3-0.5% of the total weight of the mushroom, and then re-dried until the water content is less than about 5% while maintaining 18-22 degrees. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

In the case of natural drying, the mushrooms are spread evenly in well-ventilated shades and are first dried until the moisture content is about 18-22%. Drying time may vary depending on temperature, humidity, degree of ventilation and mushroom type. It will take approximately 14-18 hours for the water content to reach about 18-22%. After a certain period of time, the water content of the mushrooms is about 18-22%, after spraying alcoholic beverages of 14-20 with 0.3-0.5% of the total weight of the mushrooms on the surface of the first dried mushrooms, the water content is about Dry until less than 5%. The total time of natural drying varies depending on the drying environment, but typically takes about 18 to 48 hours. The reason why the alcohol is sprayed on the mushroom surface during drying is to shorten the drying time due to the vaporization of the alcohol component in the drying process and to bring the unique ingredient of the mushroom up to the surface layer in a short time in the later flavoring process. The scent is applied to the mushrooms to minimize the destruction of nutrients.

Next, the first dried crushed mushrooms having a moisture content of less than about 5% to a size of about 1 ~ 3cm (S400).

Next, put the first crushed mushrooms in the rice cake and put the flavor on the mushrooms (S500).

In the coating process, the first crushed mushroom is first introduced into the attenuator, and then the liquor is sprayed on the mushroom, and then, the aroma of the mushroom is evaporated by rotating at a low speed of 40 to 50 rpm with a temperature of 70 to 100 ° C. When the inherent aroma of mushrooms begins to evaporate, seal the aspirator and keep it within 120 degrees to 200 degrees (set the heating temperature to 120 degrees to 200 degrees and set the mushroom's room temperature to 80 degrees to 160 degrees). While adding, the fragrance is added by rotating at a high speed at 200-250 rpm. The amount of mushrooms to be fed into the machine is about 70% of the internal capacity of the machine, and the alcohol to be injected into the mushrooms is about 14 to 20 degrees of alcohol and about 0.3 to 0.5% of the total weight of the mushrooms. Initially, slowly spin at a speed of about 40 to 50 rpm for about 5 to 10 minutes at a temperature of about 70 to 100 degrees until the inherent aroma of the mushroom evaporates. Set the internal temperature of the sound absorber so that it does not exceed 120 ° ~ 200 ° C and rotate it at a high speed of 200 ~ 250rpm to apply the incense, that is, coating.

In this case, the mushrooms inside the damper are floated to some extent by the centrifugal force, so that the inlaid coat of the incense is evenly distributed throughout the mushrooms. Preferably the coating time of the incense is made for 5 to 10 minutes. If the time and temperature are exceeded, the mushrooms will begin to carbonize and lose their inherent color and flavor, and the nutrients in the mushrooms will be destroyed and accompanied by odors.

Grain crushed mushrooms incense-coated step to the size of about 0.3 ~ 0.5mm (S600).

Grain crushed mushrooms are not cut into long pieces, but rather crushed mushrooms, which may be omitted depending on the size of the mushrooms, and crushed using a separate grammar crusher.

In order to finely powder the finely pulverized mushroom powder to be finely pulverized to a fine powder of 100 ~ 300 mesh (S700).

Micro-pulverization may use an air-flow type grinder, which is finely ground to about 100 to 300 mesh depending on the type of food to be added to maintain the inherent aroma, color, and nutrients of the mushroom.

The powder in the grain rate after finishing the unique incense-adding process of the mushroom and the fine powder removes the inherent toxicity (such as astringent taste, astringent taste, fishy taste, etc.) of the mushroom, and the texture of the mushroom is soft and unique Color and flavor are at the saturation point. The effect of the fragrance added by this method is clearly different from the visual, olfactory, and taste as a real thing, and even when added to the secondary product, there is a marked difference.

Here again, we will look at the meaning and effect of incense coating.

Every substance that is present has its own unique aroma, and the smell of that substance is transmitted to the human sense of smell, depending on the refreshment or environment of the volatile substances embedded in the substance itself.

In the case of the mushrooms discussed in the present invention, the individual scents are emitted in a growing state. For example, when the mushrooms are naturally grown in the forest or where the mushrooms grow, the scent (odor) is reduced when these mushrooms are collected and dried. . This is because the pores of the mushrooms are closed. In this state, maximizing the aroma by expressing the inherent aroma of the material is the main point of the invention, and the term incense addition is not a dictionary term but is named as an appropriate term in this case. .

After spraying appropriate amount of alcohol on the dried mushrooms and sealing the inside of the attenuator, the pores of the closed mushrooms begin to open slowly. At this time, alcohol (alcohol) helps to open the pores of the mushrooms and helps evaporate moisture. Also The reason for the low speed rotation with the internal temperature of 70 ~ 100 degrees is to quickly heat transfer and vaporize the inherent scent. The ideal method is to rotate at high temperature of 120 degrees for high speed, but it is relatively time consuming. It takes a long time The temperature and speed are different depending on the type of mushroom, because the hardness (toughness, softness, hardness, etc.), moisture content and fiber state of the mushrooms are different. The effect of the fragrance added by this method is clearly different from the sense of smell and taste as a real thing, and even when added to the secondary product, there is a significant difference.

In general, the sense of smell smelled by a person is a feeling of inherent aroma which is evaporated and inherent (inferred) as described in the former. It is directed to the maximum without destroying chlorophyll. Even though the internal temperature of the umbilizer is 120 ° C to 200 ° C, the internal mushrooms are rotated and floated by the whirlwind. It is lower than the temperature inside the boost, and it is intended to be controlled in the damper itself. By setting the thermostat itself to 120 degrees and the mushroom itself to 90 degrees, the thermostat is automatically controlled. The inherent flavor divergence temperature varies depending on the mushroom, but the incense is coated (coated) inside and outside the mushroom in a closed space by this method. For example, if you smoke, nicotine smells on your fingers and when you bake meat, the smell is the same as the principle that vaporizes the mushroom's inherent fragrance.

When the incense-enriched mushroom powder is prepared in the first process as described above, the extract, the concentrate, and the distillate are prepared using the incense-increased mushroom powder in the second process by using the incense mushroom-applied powder.

In the present invention, the extraction, concentration, and distillate are prepared by a low temperature extraction method and a vacuum low temperature extraction method while maintaining the intrinsic color and flavor while minimizing nutrient destruction while ensuring the safety of the extraction solvent.

First, in the case of low temperature extraction, the sedimentation tank is equipped with an air brower to supply a sufficient amount of oxygen, to give the mixture fluidity, and to set the water temperature to maintain 30 to 45 degrees. When extracting, add 0.5 ~ 1.0% of salt to the total weight of water, 0.5 ~ 1.0% of acetic acid to the total weight of water, add 10 ~ 15% of mushrooms to the total weight of water, and drink 1.5 ~ 2.5% of the total weight of water. (Cheongju), immersed in citric acid 0.5 ~ 1.0% of the total weight of water.

The settling time and mixing ratio differ depending on the type of mushroom, because the hardness (toughness, softness, hardness, etc.) of the mushrooms and the components and contents of the fiber, fat and sugar are different. Preferably, about 2.0% of liquor, about 0.8% of citric acid, 1.0% of salt, and 0.8% of acetic acid are added and soaked for about 2 to 24 hours, and about 2 hours.

The extracted extract thus removed the mushroom's inherent toxicity (lean taste, astringent taste, fishy taste, etc.) in the precipitation in the first step, so that only the beneficial components of the mushroom can be extracted in the second step. S800).

The extract extracted by this is concentrated in a vacuum low temperature concentration method to minimize the degree of reaction that is oxidized, decomposed due to heat effects or air, the degree of concentration can be adjusted to any extent. In the vacuum state, the boiling point of the material is lowered. By adjusting the degree of vacuum, the extract can be concentrated in the most stable state, and according to the order of vaporization, a distillate having the inherent aroma of the mushroom can be obtained (S900).

Next, vacuum low-temperature extraction, concentration, and distillation method add the fragrance-coated powder in the first step to 10 to 13% of the total weight of water, 0.5 to 1.0% of salt to the total weight of water, and 0.5 to 1.0 to the total weight of water. Vacuum low temperature extraction is carried out by adding% acetic acid, 1.5-2.5% liquor (cheongju) to the total weight of water, and 0.5-1.0% citric acid relative to the total weight of water, and vacuum at 0.06 Torr (0.079 mbar, 0.0079 kPa). Keeping the mixture at 40 degrees to boil, evaporate 3000cc per hour, and vacuum extraction (S1000).

Separating the extract to maintain a vacuum of 0.06Torr again to boil the extract at 40 degrees or less, and concentrated by vacuum evaporation 3000cc per hour to obtain a concentrated, distillate at the same time (S1100).

Filtration and sterilization of the extraction, concentration, and distillate that passed through the above process (S1200), and vacuum packaging to obtain a complete extraction, concentration, distillate (S1300).

Hereinafter will be described for the embodiment of the present invention.

Example

The collected pine mushrooms were incense-coated by incense-coating in the first step of the present invention, and extracts, concentrates, and distillates were prepared by the method of extracting, concentrating, and distillate in the second step. First, 30 kg of mushrooms were put in an automatic air cleaner (Rice Korea, Korea, Specification: W1000xL4500xH1450) and washed thoroughly. Then, 400 g of acetic acid, 400 g of citric acid, and 300 g of salt were added to 100 kg of water, and the washed matsutake was immersed in the mixture for 2 hours. Take out the poisoned Matsutake mushroom, put it in a low-temperature vacuum dryer (3KMI Tech, STVG-200) and dry it for 1 hour for 5 hours, then spray 100 g of fermented sake (alcohol water: 14 degrees) evenly on Matsutake mushroom The drying temperature was set to 20 degrees and dried again for 6 hours. The dried matsutake mushrooms were taken out, and first crushed, and then the first crushed matsutake mushrooms were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 100 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on bamboo leaves, and then rotated at a low speed of 45 rpm for about 10 minutes until the internal temperature of the muffler became 70-100 degrees. The fragrance began to evaporate after 10 minutes of kinzie at low speed. After closing the cover of the rice cake, the rice cake was sealed, and the internal temperature was set at 110 degrees, and it was rotated at a high speed of 200 to 250 rpm. After about 8 minutes, the pine mushrooms were taken out and crushed in a grain rate crusher (Hansung sieve machine, Korea).

A portion of the grated crushed pine mushrooms (3 kg) is added to 20 kg of water, 400 g of Cheongju, 160 g of citric acid, 100 g of salt, and 160 g of vinegar. Air brower) was supplied with sufficient oxygen, the fluidity was imparted to the mixture and soaked for 2 hours to obtain 15 kg of matsutake extract. 15 kg of pine mushroom extract was put into a vacuum low temperature extractor (Gyeongseo Machinery COSMOS-660), the vacuum was kept below 0.06 Torr (0.079 mbar, 0.0079 kPa) to boil the mixture at 40 degrees or less, and 3000cc per hour Evaporation yielded 3 kg of pine mushroom concentrate and 12 kg of pine mushroom distillate. The concentrate and the distillate were vacuum packed by ultraviolet filtration sterilization, respectively. After extracting the concentrate in a vacuum package and diluting it with water and drinking it, it was possible to feel the unique color and flavor of Matsutake mushrooms, and when distilled was taken out and consumed in water, the flavor of Matsutake mushrooms could be tasted.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention which will be described later. Additional features and advantages constituting the claims of the present invention will be described below. It should be recognized by those skilled in the art that the conception and specific embodiment of the invention disclosed can be used immediately as a basis for designing or modifying other structures for carrying out similar purposes to the invention.

In addition, the inventive concepts and embodiments disclosed herein may be used by those skilled in the art as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. In addition, such modifications or altered equivalent structures by those skilled in the art can be variously changed, substituted and changed without departing from the spirit or scope of the invention described in the claims.

As described above, the extraction, concentration, and distillate using the flavored mushroom powder according to the present invention have a deep taste and flavor while preserving the unique color and flavor of the mushrooms constituting the flavored powder. The taste, aroma, and nutrients of mushrooms can also be ingested, and can be mixed with foods or consumed as food additives.

Claims (10)

Washing the mushrooms clean, Dipping in acetic acid, citric acid, salted water to remove, disinfect and neutralize the inherent toxicity of the washed mushrooms, Spraying alcohol to the sterilized detoxified mushrooms and drying until the moisture content is less than 5%, Primary crushing the dried mushrooms, The crushed mushrooms are put into the machine, sprayed again, and then rotated at a low speed of 40 to 50 rpm with the internal temperature of the machine being 70 to 100 degrees, and sealed when the inherent aroma of the mushroom begins to evaporate. Set the internal temperature of the bottling machine so that it does not exceed 120 ° ~ 200 ° C, and rotate the high speed at a speed of 200 ~ 250rpm to add the unique flavor of the mushroom to the mushroom, and the step of crushing the mushroom after the addition step. A first step of producing a fragrance-coated powder containing; At the temperature of water 35-45 degrees, the flavoring powder in the first step of 10-15% of the total weight of water, 1.5-2.5% of the liquor, 0.5-1.0% of the salt of the total weight of water Extracting the fragrance-coated powder by adding 0.5 to 1.0% of acetic acid, 0.5 to 1.0% of citric acid, based on the total weight of water; Extracting, concentrating, and producing distillate using the flavored mushroom powder, characterized in that the second step of producing a flavor-bearing extraction, concentration, distillate comprising the step of concentrating and distilling the extract at a vacuum low temperature Way. The method of claim 1, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. Extraction, concentration, distillate production method using the flavored mushroom powder. According to claim 1, wherein the alcohol content of the liquor is injected after the first crushing in the first step after the crushing alcohol is 14 to 20 degrees, the amount of the liquor is injected 0.3 ~ 0.5% of the total weight of the mushroom Extraction, concentration, distillate production method using the incense-covered mushroom powder, characterized in that the. The method of claim 1, wherein the drying step in the first step is to put the mushrooms in a low temperature vacuum dryer to dry first until the water content of the mushrooms is 18 to 22%, alcohol on the surface of the first dried mushrooms After injecting liquor at a frequency of 14-20 degrees by 0.3-0.5% of the total weight of the mushroom, the flavor-added mushroom powder is characterized in that it is a low-temperature vacuum drying step that is dried again until the moisture content of the mushroom is less than 5%. Extraction, concentration, distillate production method using. Extraction, concentration and distillation using the flavored mushroom powder by the manufacturing method according to any one of claims 1 to 4. Washing the mushrooms clean, Dipping in acetic acid, citric acid, salted water to remove, disinfect and neutralize the inherent toxicity of the washed mushrooms, Spraying alcohol to the sterilized detoxified mushrooms and drying until the moisture content is less than 5%, Primary crushing the dried mushrooms, The crushed mushrooms are put into the machine, sprayed again, and then rotated at a low speed of 40 to 50 rpm with the internal temperature of the machine being 70 to 100 degrees, and sealed when the inherent aroma of the mushroom begins to evaporate. Set the internal temperature of the bottling machine so that it does not exceed 120 ° ~ 200 ° C, and rotate the high speed at a speed of 200 ~ 250rpm to add the unique flavor of the mushroom to the mushroom, and the step of crushing the mushroom after the addition step. A first step of producing a flavored mushroom powder containing; 10 to 15% of the total weight of the water in the flavored mushroom powder in the first step, 1.5 to 2.5% of the alcohol, 0.5 to 1.0% of the salt, 0.5 to the total weight of the water A mixture containing 1.0% of acetic acid and 0.5% to 1.0% of citric acid to the total weight of water is added to a vacuum low temperature extractor. The vacuum is kept below 0.06 Torr, and the mixture is boiled at 40 degrees or less. Extraction, concentration, distillate production method using the flavored mushroom powder, characterized in that the simultaneous, concentration, distillation. The method of claim 6, wherein the first step, The amount of acetic acid added to water is 0.2 to 0.5% by weight relative to the total weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the total weight of water, and the amount of salt is 0.1 to 0.4% by weight relative to the total weight of water. Extraction, concentration, distillate production method using the flavored mushroom powder. According to claim 6, wherein the alcohol content of the liquor is injected after the first crushing in the first stage in the first step after the injection of alcohol is 14 to 20 degrees, the amount of alcohol is injected 0.3 ~ 0.5% of the total weight of the mushroom Extraction, concentration, distillate production method using the incense-covered mushroom powder, characterized in that the. The method of claim 6, wherein the drying step in the first step is to put the mushroom in a low temperature vacuum dryer to dry first until the moisture content of the mushroom is 18 to 22%, alcohol on the surface of the first dried mushroom After injecting liquor at a frequency of 14-20 degrees by 0.3-0.5% of the total weight of the mushroom, the flavor-added mushroom powder is characterized in that it is a low-temperature vacuum drying step that is dried again until the moisture content of the mushroom is less than 5%. Extraction, concentration, distillate production method using. 10. Extraction, concentration and distillation using the flavored mushroom powder by the method according to any one of claims 6 to 9.

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