KR20080112810A - Phellinus linteus mushroom tea improved extraction and its processing method - Google Patents

Abstract

A phellinus linteus mushroom tea with improved extraction property and its preparation method are provided to increase preference by preprocessing the dried phellinus linteus mushroom through differing the temperature and time, putting it into a tea bag and performing hot water extraction. A preparation method of phellinus linteus mushroom tea with improved extraction property comprises a step for cutting the phellinus linteus mushroom and heating it; a step for leaving the heated phellinus linteus mushroom at a room temperature for 10 minutes - 1 hour; and a step for pulverizing the phellinus linteus mushroom to be the diameter of 5 ~ 15mm, for 10 ~ 60 seconds.

Description

Sichuan mushroom tea excellent in dissolution and its manufacturing method {PHELLINUS LINTEUS MUSHROOM TEA IMPROVED EXTRACTION AND ITS PROCESSING METHOD}

1 is a graph showing the change in absorbance of the situation mushroom tea heat pretreated in a drying oven by varying the temperature and time.

Figure 2 is a graph showing the change in absorbance of the situation mushroom tea preheated in a hot plate by varying the temperature and time.

Figure 3 is a graph showing the change in dry solid content of the situation mushroom tea heat-treated in a drying oven by varying the temperature and time. (* P <0.05 vs unheated group)

Figure 4 is a graph showing the change in dry solid content of the situation mushroom tea heat pre-treated in a hot plate by varying the temperature and time. (* P <0.05 vs unheated group)

5 is a graph showing the preservation of the situation mushroom tea according to the present invention.

The present invention is excellent in the elution situation consisting of a grinding step of cultivating the situation mushrooms cultivated by a ground cultivation method to a certain size, and a grinding step of grinding the heated situation mushrooms at room temperature for a predetermined time and then pulverizing with a pulverizer It relates to a method for producing mushroom tea and tea produced by the above method.

Situation mushrooms were mostly parasitic on wild mulberry trees and dead trees of more than a few decades. However, as mass cultivation becomes possible in recent years, it is not only used as an anticancer agent but also attracts attention as a functional food and cosmetic material. For this reason, it is highly necessary to develop new income crops for farmers, so it is necessary to study in various dimensions to create added value of situation mushrooms.

Situation mushrooms are attracting attention as health functional food materials with high development value. Until now, they are mainly used in the form of extracts added to juices and drinks. As for the contents of manufacturing tea using the method, a method for producing tea and beverages using the situation mushrooms or mushroom mushroom mycelium of the Republic of Korea Patent Publication No. 1999-0046012 (published date of June 25, 1999), and the Republic of Korea Patent Publication No. 10-2005- Tea using the situation mushroom of 0020309 (published date 2005.03.04) and its manufacturing method, the manufacturing method of the situation mushroom tea bag tea of Korea Patent Publication No. 10-2005-0078128 (published date 2005.08.04), Republic of Korea Patent Tea bag containing the situation mushroom of 10-0523837 (published date 2005.10.27) and its manufacturing method, and the situation mushroom of Korea Patent Publication No. 10-2006-0010147 (published date 2006.02.02) Tea bag manufacturing method using brown rice, and the mushroom composition and manufacturing method of mushroom mushroom tea of Republic of Korea Patent Publication No. 10-2006-0016558 (published date 2006.02.22), Republic of Korea Patent No. 10-0616236 (Publication date 2006.08.28) It has been disclosed in the manufacturing method of tea bag tea using the fruiting body of the situation, and the red-brown rice tea, Cordyceps sinensis tea, the situation mushroom tea and its manufacturing method of the Republic of Korea Patent Publication No. 2003-0081553 (published date 2006.10.22). However, most of the prior arts including the above patents are manufactured by simply grinding crushed mushrooms and then putting a certain amount into a tea bag. The crushed mushroom tea produced in such a way is less soluble and may not be sufficiently extracted unless heated for a long time. There was this.

The present inventors intend to investigate the heating pretreatment conditions that can maximize the extraction of the active ingredient by increasing the hot water elution of the situation mushrooms, and the most current in making drinking water in consideration of the excellent pharmacological functionality of the situation mushroom tea or consumer recognition Compared with other substitutes such as barley tea, round tea, and corn tea, the marketability is excellent, and if a superior product is developed in the future, it is likely to be a subsequent tea drink to continue green tea.

In order to solve the problems as described above, the present invention is a situation mushroom tea excellent in dissolution and excellent in dissolution efficiency in terms of preference by the dry situation mushroom, heat pre-treatment by varying the temperature and time to put a predetermined amount into a tea bag It aims to provide a manufacturing method.

In order to achieve the above object, the present invention is a heating step of heating and then segmenting the situation mushroom cultivated by the above-ground cultivation method,

After the situation mushroom heated by the heating step for 10 minutes to 1 hour at room temperature, the pulverizing step of grinding for 10 to 60 seconds using a grinder so that the diameter of the situation mushroom 5 ~ 15mm The situation mushroom tea manufacturing method and the tea produced by the method excellent in the leachability to the main technical configuration.

In the heating step, the segmented mushrooms are put in a drying oven and heated at 60 to 100 ° C. for 10 to 30 minutes, or the segmented mushrooms are heated at 60 to 100 ° C. using a hot plate magnet. Heat 10 to 30 minutes while rotating the magnetic stirring bar. And the situation mushroom used in the present invention is characterized in that the moisture content of 10 ± 2%.

Hereinafter, the above-described technical configuration will be described in detail by dividing the situation mushroom heating step and the situation mushroom grinding step.

Situation mushroom heating step

First, in order to make a situation mushroom tea, the situation mushroom cultivated by the ground cultivation method is segmented to a certain size, and then the segmented situation mushroom is heated.

The situation mushroom segment may be selected by varying the size of the situation mushroom with a moisture content of 10 ± 2%, specifically, for example, the size of the situation mushroom 3 cm × 1 cm × 0.5 cm Segment with.

After the situation mushroom is segmented, the heating process is performed, and the heating is performed by two methods.

The first method is to spread the segmented mushrooms so that they do not overlap and place them in a drying oven and heat them at 60 to 100 ° C. for 10 to 30 minutes, when the heating temperature in the drying oven is less than 60 ° C. The problem of not being applied, on the other hand, carbonization of the situation mushroom may occur if it exceeds 100 ℃. Therefore, it is preferable to maintain the situation mushroom heating temperature 60 ~ 100 ℃ in the drying oven.

In addition, the situation mushroom is heated for 10 to 30 minutes at a preferable heating temperature 60 ~ 100 ℃ condition in a drying oven, when the heating time is less than 10 minutes, the heat is not effectively applied to the situation mushroom, while 30 If it exceeds minutes, there is no further increase in heating effect in proportion to time, which is meaningless. Therefore, it is preferable to maintain the situation mushroom heating time in 10 to 30 minutes in the drying oven.

Secondly, the segmented mushrooms were placed in a stainless steel beaker, and a magnetic stirring bar was fixed at 60 to 100 ° C. using a hot plate that can control temperature and time. Heat 10-30 minutes while rotating at speed. And the specific reason for the temperature and time limit described in the second heating method is the same as the above-described first heating method.

Sift Mushrooms

As described above, after the heating is completed through the heating step, the situation mushroom is left again at room temperature for 10 to 60 minutes, using a grinder to grind for 10 to 60 seconds so that the diameter of the situation mushroom 5 to 15mm.

Cooling of the heated situation mushroom is made for 10 to 60 minutes at room temperature conditions, if less than 10 minutes, since the complete cooling of the situation mushroom is not made, it is difficult to obtain the desired diameter, which is not pulverized after that . Therefore, cooling of the heated situation mushroom is preferably left to cool for 10 to 60 minutes at room temperature.

The situation mushroom cooled by standing at room temperature for 10 to 60 minutes is pulverized using a grinder, and keeps the diameter of the pulverized situation mushroom particles to 5 ~ 15mm.

When the diameter of the pulverized situation mushroom particles is less than 5mm, the problem of forming a precipitate out of the tea bag when manufacturing as a tea, and the problem of the elution is slowed down to exceed 15mm, the grinding It is desirable to keep the diameter of the mushroom particles in the range of 5 to 15 mm.

As described above, the situation mushroom heating step, the situation mushroom grinding process is subjected to the extraction process, the extraction is put into the crushed situation mushroom tea-bag (tea-bag), and boiled 1L of distilled water to 100 ℃ Situation Mushroom This is done by pouring water into a container containing tea bags and removing the tea bags 5 to 30 minutes later.

In addition, the above-mentioned mushroom tea may be prepared by adding a dry chrysanthemum flower as needed, and the chrysanthemum flower (persimmon) can be crushed into various sizes by using finely ground, but specific examples are 0.2 × 0.2 It is used by grinding finely into mm.

The chrysanthemum flower pulverized as described above is used in combination with the situation mushroom, the mixing ratio is 40 to 60% by weight of the mushroom and 40 to 60% by weight chrysanthemum.

The mixing ratio as described above is limited to the range that can effectively use the scent of chrysanthemum flowers and the active ingredient of the situation mushroom.

The manufacturing method of the situation mushroom tea, which is prepared by the mixing ratio of chrysanthemum flowers and situation mushrooms as described above, is a heating step of segmenting and heating the situation mushrooms, and the situation mushrooms heated through the heating step at room temperature for 10 minutes to 1 hour. It is composed of a grinding step of pulverizing for 10 to 60 seconds using a grinder so that the particles of the mixture of 40 to 60% by weight of the mushrooms and 40 to 60% by weight of dried chrysanthemums, which have been cooled and left to stand for 5 to 15 mm in size, It is made in the same manner as the method for making tea using the situation mushroom alone.

Hereinafter, the above configuration will be described in more detail with reference to the following examples.

Example 1

The situation mushrooms were grown by ground cultivation method.

After separating the dried mushrooms (water content 10 ± 2%) into a certain size (3cm × 1cm × 0.5cm), spread the 20g of the sliced mushrooms so that they do not overlap and place them in a drying oven (JEIO TECH, Korea). The mixture was heated at 80 ° C. for 15 minutes.

The heated mushrooms were left to stand at room temperature for 30 minutes, and then ground to a diameter of about 10 mm for 30 seconds using a grinder (LG-multipurpose grinder GFM-S401, 1998), and 5 g were used in a tea bag. Extraction was carried out by boiling 1 L of distilled water at 100 ° C. and pouring the respective bags into the beakers containing the situation mushroom tea bags and taking out the tea bags at 5 minutes, 10 minutes, and 20 minutes. At this time, the control group was ground and extracted under the same conditions without heating.

Example 2

It is made in the same manner as in Example 1, but the method of heating the segmented situation mushroom was different, the heating method is as follows.

20 g of mushrooms are placed in a stainless steel beaker with a diameter of 20 cm and a height of 25 cm, and 500 rpm using a magnetic stirring bar at 80 ° C using a hot plate that can control temperature and time. Heated for 15 minutes while rotating.

Test examples according to the elution measurement, storage retention measurement and sensory test for the situation mushroom tea prepared in Example 1 are as follows.

Test Example 1: Elution  Measure

The elution was determined by measuring the absorbance (O.D.), dry solids content, and chromaticity of the hot-water mushroom extract. The absorbance was measured at 370 nm using a spectrophotometer, and the dry solid content was measured by atmospheric heating. For chromaticity, L (lightness), a (redness), and b (yellowness) values were measured using a color difference meter (Color JS555, Color Techno System Co., Japan).

Test Example 2 Measurement of Preservation of Situation Mushroom Tea

1L of the situation mushroom tea was placed in a sterilized glass beaker and stored at 30 ° C. in a thermostat (Sejong, Korea) for 7 days and the absorbance was measured at 600 nm. As a control, barley tea and polygonatum odoratum in the form of tea bags were purchased, extracted and stored under the same conditions, and the results were compared. Three samples were used with the same initial absorbance.

Test Example 3: Sensory test of the situation mushroom tea

10-year-old male and female college students aged 20 to 27 years were given pre-training and scored 5 points on color, flavor, taste and overall acceptance (1 point; very weak). , 5 points; very strong).

The results according to the above test example are as follows. The results were expressed as mean ± standard deviation, and significance was determined by ANOVA and Turkey test.

Hereinafter, the test results according to the test example will be described.

Test Result 1: Absorbance of Situation Mushroom Extract (Situation Mushroom Tea)

By varying the temperature and time, heat pre-treatment in a drying oven and a hot plate magnet heater, put 5 g of the crushed mushrooms in a tea bag, put them in each beaker, pour 1 L of distilled water boiled at 100 ° C. for 5 minutes, 10 minutes, 20 minutes. After removing the tea bag and taking a certain amount was measured for absorbance at 370nm.

1 is an absorbance measured after heat pretreatment at 60 to 100 ° C. for 10 to 30 minutes using a drying oven.

After 10 minutes and 20 minutes of heat pretreatment at 60 ℃, the mushrooms tea was not changed compared to the control (unheated) without heating, but the sample preheated for 30 minutes showed an increase.

The samples preheated at 70 ° C. for 10 minutes were not significantly different from those of the control, but the samples preheated at 20 and 30 minutes showed a significant increase compared to the control.

The samples preheated at 80 ° C for 10 minutes showed a significant increase compared to the samples pretreated at 60 ° C and 70 ° C for 10 minutes, and the samples pretreated for 20 minutes and 30 minutes also increased significantly.

On the other hand, the samples preheated at 10 ° C, 20min, and 30min at 90 ° C increased compared to the control group, but there was no difference according to the heating time, and the pretreatment at 20 ° C and 30min was compared with 70 ° C and 80 ° C. There was a marked decrease.

On the other hand, the sample preheated at 100 ° C. showed a decrease in comparison with 70-90 ° C. in all of 10 minutes, 20 minutes, and 30 minutes.

In other words, the absorbance of the sample preheated at 70 ° C. and 80 ° C. for 30 minutes was the greatest, and the increase in the sample preheated at 80 ° C. for 20 minutes was large.

Figure 2 is a absorbance measured after heating the situation mushroom 20cm in diameter, 25cm in height stainless steel beaker (stainless steel) using a hot plate magnet heater at 60 ~ 100 ℃ for 10 to 30 minutes.

There was no change in all samples preheated at 60 ° C. for 10 minutes, 20 minutes and 30 minutes compared to the control.

In the case of pretreatment at 70 ° C., only 30 minutes of heating increased slightly compared with the control and showed a large difference compared to the case of pretreatment using a drying oven.

On the other hand, the sample preheated at 80 ° C showed a significant increase in the sample heated for 20 minutes and 30 minutes with the increase in absorbance in proportion to the heating time, but did not reach the increase of the sample preheated at 80 ° C in the drying oven.

On the other hand, the samples subjected to 10 minutes and 20 minutes of heat pretreatment at 90 ° C. also had a large increase in absorbance, similar to the samples pretreated at 20 ° C. and 30 minutes at 80 ° C., respectively. On the other hand, the samples preheated at 90 ° C. for 30 minutes had lower absorbance than the samples preheated at 10 minutes and 20 minutes and showed a significant decrease compared to 30 minutes at 80 ° C.

In case of 100 ° C., there was no change compared to the control at all time periods. These results were somewhat different from the results of heat pretreatment using a drying oven.

That is, in the result of heat pretreatment using a drying oven, the absorbance can be seen from the sample pretreatment at 60 ° C for 30 minutes, but when heated pretreatment using a hotplate magnet heater, the degree of similarity was obtained in the sample preheating at 70 ° C for 30 minutes. You can see the increase. In addition, when the absorbance of the samples preheated at 90 ° C. for 30 minutes was compared, the samples preheated by the hot plate magnet heater showed a sharp decrease compared to the samples pretreated by the drying oven.

Test result 2: dry solid content of the situation mushroom tea

The solid content of the situation mushroom tea was measured by taking a certain amount after extracting 20 g of 1 g of distilled water boiled at 100 ° C. with 5 g of the pre-processed and ground pulverized mushroom at a temperature different from the temperature. 3 is a result of heating pretreatment using a drying oven.

Compared to 0.24 ± 0.03 of the control group, the heating pretreatment at 60 ° C for 10 minutes, 20 minutes, and 30 minutes increased significantly at 0.26 ± 0.03, 0.27 ± 0.04 and 0.35 ± 0.04, respectively.

At 70 ℃, 0.31 ± 0.03, 0.42 ± 0.05 and 0.52 ± 0.03, respectively, were significantly increased in 20 minutes and 30 minutes heat pretreatment compared to the control group.

At 80 ° C, the samples were significantly increased at 0.39 ± 0.03, 0.50 ± 0.04, and 0.53 ± 0.02, respectively for 10 minutes, 20 minutes, and 30 minutes of heat pretreatment.

The heat pretreatment at 90 ° C. significantly increased the values of 0.39 ± 0.02, 0.42 ± 0.03 and 0.39 ± 0.03, respectively. However, the sample which was pre-heated at 90 ° C. for 20 minutes was less increased than the sample which was pre-heated at 80 ° C. for 20 minutes, and the sample which was pre-heated at 30 ° C. for 30 minutes was much higher than the sample preheated at 70 ° C. and 80 ° C. for 30 minutes. I wrote it down.

Heat pretreatment at 100 ° C. showed no significant increase in 10 minutes, 20 minutes, and 30 minutes at 0.35 ± 0.03, 0.34 ± 0.03, 0.30 ± 0.03, respectively. That is, the dry solid content of the situation mushroom tea which was preheated in the drying oven was the most increased after 30 minutes heating pretreatment at 70 ° C. and 80 ° C., followed by the 20 minutes heating pretreatment at 80 ° C.

4 is a result of heating pretreatment using a hot plate magnet heater.

The heat pretreatment at 60 ° C for 10 minutes, 20 minutes and 30 minutes showed 0.24 ± 0.03, 0.25 ± 0.04 and 0.29 ± 0.04, respectively, which were not significantly changed compared to 0.24 ± 0.03 of the control group.

70 ℃ was significantly increased compared to the control group at 30 minutes pretreatment at 0.27 ± 0.03, 0.29 ± 0.04, 0.37 ± 0.03, respectively.

At 80 ° C, 0.31 ± 0.03, 0.41 ± 0.04 and 0.47 ± 0.04, respectively, were significantly increased in 20 and 30 minutes of heat pretreatment compared to the control.

In case of heat pretreatment at 90 ° C, 0.43 ± 0.04, 0.49 ± 0.03, 0.42 ± 0.06 were significantly increased in 10 minutes, 20 minutes, and 30 minutes of heat pretreatment, compared to the control, respectively. Solid content increased most.

On the other hand, at 100 ℃, 0.32 ± 0.04, 0.26 ± 0.05, 0.25 ± 0.04, respectively, as in the case of heating pre-treatment in the drying oven, all the samples for 10 minutes, 20 minutes, 30 minutes pre-treatment did not change compared to the control.

Test Result 3: Situation Mushroom Tea Color

After heating for 10 to 30 minutes at different temperatures and extracting the ground mushroom 5g with 1L of distilled water boiled at 100 ℃ for 20 minutes, the color was measured.

Table 1 below shows the results of heat pretreatment using a drying oven.

In Table 1, as the temperature was increased and the heating time was longer, the L value indicating the brightness decreased and became darker, and all samples except for the sample heated at 60 ° C. for 10 minutes were significant compared to the control group.

The a value representing the redness was increased as the temperature increased and the heating time increased, so that the negative value increased, and the green color became stronger from the red color. All samples except the sample heated at 60 ° C for 10 minutes were significantly different from the control group. there was.

In the case of the b value indicating the yellowness, the temperature increased and the heating time increased, indicating that the yellow value became stronger. Significantness was found in all samples heated to 70 ° C. over 20 minutes.

Table 1: Color change of the mushroom tea after heating and pre-treatment in a drying oven at different temperatures and times

Heating temperature (℃) Heating time (minutes) Chromaticity Brightness (L) Redness (a) Yellowness (b) Unheated 0 85.51 ± 3.12 ¹ -4.23 ± 0.33 14.87 ± 2.89 60 10 76.23 ± 4.94 -5.16 ± 0.58 19.59 ± 2.65 20 69.84 ± 3.01 ＊ -5.47 ± 0.44 21.01 ± 2.87 30 65.83 ± 3.54 ＊ -5.54 ± 0.29 22.59 ± 2.42 70 10 69.16 ± 3.54 ＊ -5.34 ± 0.38 21.84 ± 2.09 20 64.44 ± 3.09 ＊ -5.49 ± 0.41 ＊ 22.82 ± 2.67 ＊ 30  60.33 ± 3.96 ＊ -5.84 ± 0.36 ＊ 23.60 ± 2.28 ＊ 80 10 62.59 ± 3.50 ＊ -5.60 ± 0.44 ＊ 22.84 ± 2.63 ＊ 20 60.33 ± 4.04 ＊ -5.78 ± 0.50 ＊ 23.25 ± 3.80 ＊ 30 55.75 ± 3.03 ＊ -5.99 ± 0.40 ＊ 24.96 ± 2.29 ＊ 90 10 55.16 ± 4.01 ＊ -6.01 ± 0.35 ＊ 25.13 ± 2.56 ＊ 20 50.74 ± 3.52 ＊ -6.09 ± 0.50 ＊ 26.57 ± 2.22 ＊ 30 48.41 ± 4.22 ＊ -6.23 ± 0.27 27.59 ± 1.90 ＊ 100 10 48.44 ± 3.50 ＊ -6.17 ± 0.36 ＊ 27.45 ± 2.72 ＊ 20 46.11 ± 3.59 ＊ -6.20 ± 0.41 ＊ 27.85 ± 3.05 ＊ 30  42.14 ± 3.05 ＊ -6.46 ± 0.33 ＊ 28.26 ± 2.30 ＊

¹ mean ± standard deviation, ＊ p <0.05 vs control.

Table 2 below shows the result of heating pretreatment using a hot plate magnet heater and showed similar tendency to the result of heating pretreatment in a drying oven.

That is, as the temperature increased and the heating time increased, the L value decreased, the a value became negative, and the b value increased. However, the changes in L, a and b values were significant from 60 ° C 30 minutes, 70 ° C 30 minutes and 80 ° C 30 minutes or more, respectively, compared to the control group, indicating that the change in chromaticity appears later than the heat pretreatment in the drying oven. have.

Table 2: Color change of the situation mushroom tea after heating and pre-treatment in hot plate magnet heater with different temperature and time

Heating temperature (℃) Heating time (minutes) Chromaticity Brightness (L) Redness (a) Yellowness (b) Unheated 0 85.51 ± 3.12 ¹ -4.23 ± 0.33 14.87 ± 2.89 60 10 81.20 ± 4.26 -4.71 ± 0.50 17.21 ± 2.75 20 77.65 ± 4.36 -5.09 ± 0.43 18.11 ± 2.00 30 72.69 ± 3.45 ＊ -5.36 ± 0.44 20.27 ± 2.82 70 10 74.26 ± 3.41 ＊ -5.30 ± 0.28 19.69 ± 2.70 20 69.60 ± 3.57 ＊ -5.41 ± 0.41 21.49 ± 2.67 30  65.49 ± 3.45 ＊ -5.84 ± 0.36 ＊ 23.60 ± 2.28 ＊ 80 10 62.59 ± 3.50 ＊ -5.60 ± 0.44 ＊ 22.84 ± 2.63 ＊ 20 60.33 ± 4.04 ＊ -5.78 ± 0.50 ＊ 23.25 ± 3.80 ＊ 30 55.75 ± 3.03 ＊ -5.99 ± 0.40 ＊ 24.96 ± 2.29 ＊ 90 10 55.16 ± 4.01 ＊ -6.01 ± 0.35 ＊ 25.13 ± 2.56 ＊ 20 50.74 ± 3.52 ＊ -6.09 ± 0.50 ＊ 26.57 ± 2.22 ＊ 30 48.41 ± 4.22 ＊ -6.23 ± 0.27 27.59 ± 1.90 ＊ 100 10 48.44 ± 3.50 ＊ -6.17 ± 0.36 ＊ 27.45 ± 2.72 ＊ 20 46.11 ± 3.59 ＊ -6.20 ± 0.41 ＊ 27.85 ± 3.05 ＊ 30  42.14 ± 3.05 ＊ -6.46 ± 0.33 ＊ 28.26 ± 2.30 ＊

¹ mean ± standard deviation, ＊ p <0.05 vs control.

Test Result 4: Sensory Test

Sensory evaluation of the situation mushroom tea was carried out on color, aroma, taste and overall preference of samples preheated at 60 to 100 ° C for 30 minutes using a drying oven that showed efficient results in increasing absorbance and dry solid content. Table 3).

Compared with the control, the color was significantly stronger in the sample heated at 70 to 100 ° C. for 30 minutes. On the other hand, there was no significant change in flavor and taste in the heating pretreatment at all temperatures.

The overall acceptability was higher in the samples preheated at 70 ° C. and 80 ° C. compared to the control. These results show that the tasteless and odorless sensory characteristics of the situation mushroom tea are not changed by the heat pretreatment. However, the color of the situation mushroom tea is greatly changed by the heat pretreatment, and the overall preference is estimated to be the result of the change of the color.

Table 3: Sensory Evaluation of Situation Mushroom Tea Preheated in a Drying Oven for 30 Minutes at Different Temperatures

Heating temperature (℃) color incense flavor Comprehensive Preference Unheated 1.60 ± 0.69a2 1.60 ± 0.69a 1.50 ± 0.70a 1.50 ± 0.70a 60 1.80 ± 0.78a 1.50 ± 0.70a 1.80 ± 0.78a 2.00 ± 0.66a 70 3.10 ± 0.73b 1.80 ± 0.63a 2.00 ± 0.81a 3.10 ± 0.73b 80 3.30 ± 0.67b 1.80 ± 0.63a 1.90 ± 0.73a 3.20 ± 0.63b 90 4.00 ± 0.81bc 1.90 ± 0.73a 2.30 ± 0.67a 2.50 ± 0.84a 100 4.40 ± 0.96c 2.20 ± 0.78a 2.60 ± 0.69a 2.50 ± 1.17a

Alphabetic characters such as ¹ indicate that they are not statistically significant.

1 point; Very weak → 5 points; Very strong

Test Result 5: Preservation of the situation mushroom tea

1 L each of the situation mushroom tea, barley tea, and round tea, which were adjusted to have the same initial absorbance, was placed in a sterilized glass beaker and stored at 7 ° C. (Sejong, Korea) for 30 days, and the absorbance was measured at 600 nm (FIG. 5). .

As the change of absorbance began to appear from the 5th day of storage, the situation mushroom tea, barley tea and round tea were 0.27, 0.42, and 0.26, respectively, which were higher than 0.2 on the day of storage, especially the round tea rapidly changed.

On the 6th day of storage, the absorbance of barley tea was significantly increased to 0.28, 0.47 and 0.37, respectively.

The seventh days of storage were 0.29, 0.49, and 0.46, respectively, and the eighth days of storage were 0.31, 0.52, and 0.58, respectively.

In other words, the absorbance change of the situation mushroom tea was insignificant during the measurement period, while the absorbance of barley tea and round tea was significantly changed. These results show that the mushroom tea has excellent preservation and suggests antimicrobial activity.

Exam conclusion

Measure the absorbance, dry solid content, and color of the dried mushrooms prepared by heating and preheating the dried mushrooms at different temperatures and times in a drying oven and hotplate magnet heater, and extracting a certain amount of water into a tea bag. As a result,

When heated in a drying oven, the absorbance and dry solid content of the samples preheated 30 minutes at 70 ° C. and 20 to 30 minutes at 80 ° C. were most increased. On the other hand, when the hot plate magnet heater was used, the absorbance and dry solid content of the sample preheated at 90 ° C. for 20 minutes were increased, although the increase of the sample preheated in the drying oven was not increased. In other words, heat treatment in a drying oven is effective for increasing the elution and heating pretreatment at a relatively low temperature.

This is because the heat treatment method by the drying oven can heat the sample evenly than the hot plate magnet heater.

The color change of the situation mushroom tea first appeared in the sample preheated in the drying oven, but showed similar behavior in both heating methods. That is, as temperature increased and heating time increased, brightness and redness decreased and yellowness increased.

As a result of sensory evaluation on the sample preheated at 60 to 100 ℃ for 30 minutes using a drying oven, the overall preference was higher than that of the situation mushroom tea which was preheated at 70 ℃ or 80 ℃ for 30 minutes. .

In conclusion, heating pretreatment using a drying oven for 30 minutes at 70 ° C or 20 to 30 minutes at 80 ° C is an efficient method in terms of increasing the elution and acceptability of the situation mushroom tea.

As described above, the situation mushroom tea of the present invention has the advantage of increasing the elution and efficiency in terms of acceptability, as confirmed through the above test examples, test results and test conclusions.

In addition, considering the excellent pharmacological functionality of consumers of the situation mushrooms and consumer perception, in terms of elution and preference according to the present invention, efficient situation tea with substitutes such as barley tea, dongle tea, corn tea, etc. Compared with the marketability, it can provide excellent situational mushroom tea products.

Claims (5)

A heating step of segmenting and then heating the situation mushroom, After the situation mushroom heated through the heating step for 10 minutes to 1 hour at room temperature, characterized in that consisting of a grinding step of grinding for 10 to 60 seconds using a grinder so that the diameter of the situation mushroom 5 to 15mm Situation mushroom tea manufacturing method excellent in dissolution. A heating step of segmenting and then heating the situation mushroom, The particles of the mixture of 40 ~ 60% by weight of the situation mushrooms and 40 ~ 60% by weight of dried chrysanthemums were cooled by leaving the heated situation mushrooms at room temperature for 10 minutes to 1 hour. Process for producing excellent situational tea, characterized in that consisting of a pulverizing step of grinding for 10 to 60 seconds using a grinder. The method according to claim 1 or 2, The heating step is a situation mushroom tea manufacturing method excellent in elution, characterized in that for 10 to 30 minutes at 60 ~ 100 ℃. 3. The method of claim 1 or 2, wherein the situation mushroom before heating is 10 ± 2% of its moisture content. A situation mushroom tea excellent in dissolution characteristics, which is prepared by the method of claim 1.

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