KR20090059742A - Extracting method of oyster mushroom, composition for anti-oxidationand and fuctional drink with extracts extracted by the method, and method for manufacturing the drink - Google Patents

Abstract

A functional drink containing King oyster mushroom extract and a preparation method thereof are provided to improve both functionality and preference, thereby replacing existing synthetic amino acid drinks. King oyster mushroom is extracted in an alkali aqueous solution. The alkali aqueous solution represents a sodium hydroxide aqueous solution or a sodium bicarbonate aqueous solution. The pH of the alkali aqueous solution is 10-12. A method for preparing a functional drink comprises: the first step of preparing the King oyster mushroom extract; the second step of extracting 1.0-2.0 parts of Rubi fructus, 0.1-1.0 part of Fructus schizandrae, 1.0-3.0 parts of Lycii fructus, 5.0-15.0 parts of Plantaginis semen and 1.0-3.0 parts of Cuscutae semen in hot water and concentrating the mixture of those ingredients; and the third step of mixing and sterilizing the King oyster mushroom extract and the concentrate of the second step.

Description

Extracting method of Oyster Mushroom, composition for anti-oxidationand and fuctional drink with extracts extracted by the method, and method for manufacturing the drink}

The present invention relates to a method for extracting Pleurotus eryngii, an antioxidant composition comprising the extract of Pleurotus eryngii extracted by this method, and a method for preparing the functional beverage and functional beverage thereof, and more particularly, extracting the active ingredient contained in Pleurotus eryngii A functional beverage that enhances the functionality and palatability by mixing the extract of Pleurotus eryngii, which can increase the yield, the antioxidant use of the Pleurotus eryngii extract extracted by this method, and the extract of Pleurotus eryngii extracted by this method together with Ozai extract. It relates to a manufacturing method.

The name of the Pleurotus eryngii is Pleurotus As eryngii , ash and crude protein contents are similar to other mushrooms, but the nutritional properties of starch (9%) and crude fat (0.6%) are the highest among edible mushrooms. Most mushrooms have higher characteristics than other foods containing vitamin B group, and the Pleurotus eryngii contains 0.9 mg / 100 g of vitamin B _{6, which} is rarely found in other mushrooms. _It contains 0.2 mg / 100g of ₁₂ degrees. In the case of vitamin C with antioxidant power, it is 21.4mg / 100g, which is 7 times higher than oyster mushroom and 10 times higher than enoki mushroom.In minerals, K content is very high as 2,985mg / kg, and amino acid. In total, 26 species were detected in various ways. Among them, Asparagine content was 328.1mg / 100g, accounting for 26.4% of the total amino acid content, showing the highest distribution. In particular, it contains 9 out of 10 essential amino acids, and the nutritional value of the mushrooms is considered to be very high, so it is considered to be very valuable as a well-being food development material that can be easily accessed by the general public as well as children's snacks. .

These mushrooms are one of the edible mushrooms that are not native to Korea as their native area is southern Europe, but the cultivation technology is spreading, and now more than 75,000 tons are produced annually by about 500 farms nationwide. However, as it became known as high-income agricultural products, the production volume increased rapidly as the facility area expanded, and due to the economic recession, the price plunged, leading to the slump in consumption. Therefore, measures should be prepared for the various applications of Pleurotus eryngii, and the preparation of the preferred foods processed Pleurotus eryngii will be one method.

By the way, after harvesting mushrooms, the Pleurotus eryngii mushrooms produce about 5% of the peach, which is considerably higher than other edible mushrooms, and the actual Pleurotus eryngii reaches 3,750 tons per year. Therefore, if the Pleurotus eryngii can be used as a processing material, it will lead to an ideal result of reducing 5% of the volume distributed in the Pleurotus eryngii market. Price stability will be achieved.

On the other hand, with increasing interest in health in recent years, a lot of research into functional food or pharmaceutical amino acid production technology is in progress. Artificially prepared amino acids include hydrolysis of natural proteins, use of microbial metabolic strains, and organic chemical synthesis. The only amino acids obtained by hydrolysis of natural proteins or metabolic strains of microorganisms are the active L-amino acids, but the amino acids produced by the synthesis are a mixture of D-amino acids and L-amino acids, which is another method for separation and purification. The process is necessary. Except for glycine and simple aliphatic amino acids, a lot of research and development is still required to produce technically synthesized amino acids. Therefore, if some specific amino acids can be extracted exceptionally among the various amino acids contained in natural products, it may be possible to reduce a lot of development costs for producing specific amino acids. However, there is still little research on mushroom-based amino acids.

Therefore, the present inventors extract the L-arginine and L-asparagine, which is particularly advantageous for the growth of young animals, as a representative amino acid among the amino acids contained in Pleurotus eryngii and mushrooms using the extracted extract Developing processed foods

The present invention is an extract of the active ingredient contained in the Pleurotus ie mushroom, that is, the extract of Pleurotus eryngii which can increase the extraction yield of L-arginine and L-asparagine, and the antioxidant use of the Pleurotus eryngii extract extracted by this method, and with this method There is a technical problem to provide a functional beverage and a method of manufacturing the same by increasing the functionality and palatability by mixing the extracted Pleurotus eryngii extract with the Oja extract.

In order to achieve the above object, the present invention provides a method for extracting the matsutake mushroom, characterized in that the matsutake mushroom is extracted from the aqueous alkaline solution.

In another aspect, the present invention provides an antioxidant composition comprising a matsutake mushroom extract extracted from an alkaline aqueous solution.

In another aspect, the present invention provides a functional beverage, characterized in that it comprises a Pleurotus eryngii extract, Bokbunja hot water extract, Schisandra chinensis hot water extract, Gojija hot water extract, Cha-jeon hot water extract, Tosa hot water extract extracted from an alkaline aqueous solution.

In addition, the present invention comprises the steps of extracting and concentrating Pleurotus eryngii from alkaline aqueous solution; (b) hydrothermal extracting and concentrating quince of bokbunja, schisandra chinensis, wolfberry, cha-cha, and earthenware; And, (c) mixing and sterilizing the concentrate and the extract of the error extract of the Pleurotus eryngii extract provides a method of producing a functional beverage comprising a.

According to the present invention, the following effects are expected.

First, as a result of adopting an alkaline aqueous solution as the extraction solvent, it is possible to extract a lot of L- arginine and L- asparagine in the mushrooms. The Pleurotus eryngii extract thus extracted was also found to have excellent antioxidant activity. Therefore, the Pleurotus eryngii extract extracted from the aqueous alkaline solution is expected to be used as a natural food material for antioxidants as well as various functional foods using the physiological activities of L-arginine and L-asparagine.

Second, it is possible to provide a beverage with enhanced functionality and palatability by mixing the extract of Pleurotus eryngii, which maximizes the extraction yield of a specific amino acid, with five herbal extracts (Oja extract) of Bokbunja, Schisandra chinensis, Gugija, Cha-cha, and Tosa. . Therefore, not only the synthetic amino acid beverage market commonly used in the existing amino beverage market can be replaced, but also the commercialization of natural amino beverages can satisfy consumers' preference for well-being foods and contribute to consumer health. .

The present invention extracts alkaline aqueous solution to improve the extraction yield of L-arginine (L-Arginine) and β-amide L-Asparagine as a representative amino acid among the various amino acids contained in Pleurotus eryngii It is characterized by being used as a solvent. In particular, the present invention proposes an aqueous solution of sodium hydroxide (NaOH) or an aqueous solution of sodium hydrogen carbonate (NaHCO ₃ ) as an alkaline aqueous solution, and also suggests extraction under strong alkali conditions having a pH of 10 to 12. At this time, sodium hydroxide and sodium hydrogen carbonate have been proposed because it is easy to adjust the pH and can be used in food manufacturing, pH 10 ~ 12 is proposed as a strong alkali range that can be practically secured while maximizing the extraction yield.

As described above, it was confirmed that the Pleurotus eryngii mushroom extract was effectively expressed in antioxidant activity. Thus, the Pleurotus eryngii extract is expected to be utilized as a component of various antioxidant compositions.

On the other hand, the present invention proposes a functional beverage as an example of a food containing the Pleurotus eryngii extract extracted as described above, but in addition to the Pleurotus eryngii extract in order to increase the functionality and palatability as a functional beverage, it has excellent taste, aroma and color. It is suggested to include an extract. That is, to prepare a functional beverage including the Pleurotus eryngii extract, Bokbunja hot water extract, Schisandra chinensis hot water extract, Gojija hot water extract, Cha-jeon hot water extract, Tosa hot water extract extracted from alkaline aqueous solution. Such functional beverages include the steps of: (a) extracting and concentration of Pleurotus eryngii from alkaline aqueous solution; (b) hydrothermal extracting and concentrating quince of bokbunja, schisandra chinensis, wolfberry, cha-cha, and earthenware; And, (c) the step of mixing and sterilizing the concentrate of the mushroom extract and the error extract of the mushrooms; can be prepared by including. At this time, the step (a) is configured so that the solid content is 5 ~ 7brix, the step (b) is 1.0 ~ 2.0 parts by weight bokbunja, 0.1 ~ 1.0 parts by weight Schisandra chinensis, 1.0 ~ 3.0 parts by weight, chacha 5.0 ~ 15.0 parts by weight, 1.0 to 3.0 parts by weight of earth and sand by extracting the hot water to configure the solid content of 5 to 7 brix, it is possible to produce a beverage with optimized functionality and palatability of each extract.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings and preferred embodiments. However, the following examples are only presented to help the understanding of the present invention, but the present invention is not limited thereto.

[ Example  One] King Mushroom  extraction

1. Preparation of Pleurotus eryngii Extract Solvent

In order to compare the extraction yield according to the pH conditions of the extraction solvent, it was divided into acidic (pH3.0), neutral (pH6.5), alkaline (pH11.0). The extraction solvent of pH 3.0 was adjusted using citric acid, the extraction solvent of pH 6.5 was used distilled water, and the extraction solvent of pH 11.0 was adjusted using sodium hydroxide (NaOH).

2. Extracting Pleurotus eryngii Using Extraction Solvents by pH Conditions

In order to compare the extraction yield of amino acids contained in Pleurotus eryngii, extraction was performed by reflux extraction at 100 ° C. using an extraction solvent prepared for each pH condition. Extracted by each extract solvent 150g (13% dry) mushrooms in 2L of each extraction solvent as shown in FIG.

3. Comparison of Amino Acid Extraction Yield of Pleurotus eryngii Extract

The results of comparing and analyzing the amino acid content of the Pleurotus eryngii extract extracted under acidic, neutral and alkaline conditions are shown in Table 1 below.

The contents of free amino acid in King Oyster mushroom Contents ( mg / 100 g) ^One) A B C O-Phospho-L-serine 4.56 3.81 3.93 Taurine 6.52 6.35 4.91 O-Phosphoethanolamine 1.35 0.41 0.46 Urea 14.44 0 0 L-Aspartic Acid 9.60 13.79 6.30 Hydroxy-l-proline 0 0 0 L-Threonine 36.11 28.28 32.77 L-Serine 26.02 19.9 17.14 L- Asparagine 14.08 12.77 18.38 L-Glutamic acid 61.72 55.55 56.04 L-Sarcosine 0 0 0 L-α-Aminoadipic Acid 1.38 1.05 1.41 L-Proline 22.28 15.72 20.73 Glycine 12.14 9.08 12.35 L-Alanine 58.56 48.28 51.71 L-Citrulline 1.91 1.54 1.85 L-α-Aminoiso-n-butyric Acid 0 0.29 0 L-Valine 44.9 35.05 40.39 L-Cystine 3.66 2.55 3.98 L-Methionine 20.11 13.01 15.18 Cystathionine 2.03 1.81 0 L-Isoleucine 38.65 29.00 34.04 L-Leucine 64.79 51.61 56.05 L-Tyrosine 49.23 41.50 43.08 β-Alanine 1.51 2.18 0.71 L-Phenylalanine 51.7 44.36 43.33 D, L-β-Aminoisobutyric Acid 0 0.47 0 L-Homocystine 0 0 0 -Amino-n-butyric acid 7.63 5.56 6.05 Ethanolamine 3.12 2.64 2.83 Ammonium chliride 23.94 20.99 18.15 δ-Hydroxylysine 0 0 0 L-Ornithine 6.42 6.24 6.63 L-Lysine 8.97 11.61 1.01 L-Methyl-L-histidine 0 0 0 L-Histidine 22.28 13.72 21.81 3-Methyl-L-histidine 0.96 0 1.96 L-Anserine 0 0 0 L-Carnosine 0 0 0 L- Arginine 29.25 21.98 32.33 Total 649.82 521.1 555.51 ¹⁾ A: Extract solution pH 6.5, B: Extract solution pH 3.0, Extract solution pH 11.0

As shown in [Table 1], the amino acids were detected slightly higher in the extraction solvent under neutral conditions of pH 6.5, but L-Arginine and L-Arginine, which are representative amino acids of Pleurotus eryngii, were used. L-asparagine, an acid β-amide, was detected very high in the extraction solvent under basic conditions (pH11). Based on these results, L-arginine, a semi-essential amino acid that is produced from citrulline and aspartic acid in vivo and is present in the intermediate body of essential and non-essential amino acids and is essential for the growth of young animals, is widely known for hangover relief. When L-asparagine is extracted from Pleurotus eryngii, the optimal extraction condition is alkaline condition (pH 11).

[ Example  2] King Mushroom  Antioxidant Activity of Extracts

Antioxidant activity was measured for the Pleurotus eryngii extract extracted while varying the pH conditions of the extraction solvent according to Example 1. Antioxidant activity was measured for the powder after freeze-dried Pleurotus eryngii extract, the measurement results are shown in Table 2 below.

Antioxidant activity of water extracts at pH6.5, pH3, and pH11 from King Oyster mushroom Samples ^{1 )}  Antioxidant activity Electron donation Reducing power Hydroxy radical scavenging A-1 27.08 ± 1.04 0.84 ± 0.02 70.07 ± 1.85 A (pH6.5) 33.44 ± 1.30 1.62 ± 0.07 71.14 ± 1.39 B-1 22.37 ± 0.70 0.89 ± 0.03 71.77 ± 0.44 B (pH3) 32.01 ± 2.57 1.75 ± 0.02 73.46 ± 0.70 C-1 30.58 ± 4.15 1.36 ± 0.03 72.17 ± 0.21 C (pH11) 35.48 ± 2.87 2.77 ± 0.09 74.78 ± 0.71 ¹⁾ A: extract of King Oyster mushroom at pH6.5. B: extract of King Oyster mushroom at pH3.0. C: extract of King Oyster mushroom at pH11.0 A-1, B-1, C-1: 50% concentration of A, B and C.

As shown in [Table 2], the Pleurotus eryngii mushroom extract extracted from the extraction solvent adjusted to pH 11.0 showed high electron donating ability, reducing power, and OH radical scavenging ability. From this, it can be seen that the Pleurotus eryngii extract extracted under alkaline conditions (pH 11) is more effective for antioxidant activity, and as a result, the extract exhibits the most advantageous effect when included in the composition for antioxidant.

[ Example  3] King Mushroom  Functional drink with extract

1. Functional Beverage Manufacturing

(a) The Pleurotus eryngii extract extracted by the method of Example 1 was concentrated in vacuo to a solid content of 5.08 brix.

(b) From 1 liter of water, 1 g of Bokbunja, 0.5 g of Schisandra chinensis, 1.5 g of Gojija, 7.5 g of chaja, and 5 g of Tosa were extracted from hot water, and the hot water extract of Oja was concentrated to a solid content of 5.08 brix.

(c) Pack and mix the concentrate of Pleurotus eryngii extract and the concentrate of the error extract. Sterilize the packaged product at 80 ~ 90 ℃ for 30 minutes or at 100 ℃ for 15 minutes.

2. Evaluation of Palatability of Functional Beverages

Chromaticity division Chromaticity L (brightness) a (+ red, -green) b (+ no,-wave) beverage 5.86 ± 2.0 -0.53 ± 1.0 4.57 ± 1.5

As shown in [Table 3], the resultant mixture of the light yellow and the medicinal herb extract of Ozawa, which is a unique color of Pleurotus eryngii, was bright and vivid as 5.86 ± 2.0. In addition, the red and green degree of -0.53 ± 1.0 and the degree of yellow appeared to 4.57 ± 1.5, as a result of the functional beverage produced according to the present invention at the same time expressing a pale red and pale clear yellow at the same time pale orange color It was confirmed.

Sensory evaluation division Concentration (100 ml standard) 12 survey results flavor incense Chromaticity King Mushroom Extract (Stock) 1 ~ 2Brix One 0 2 Natural Extract Beverage (Product A) 3 ~ 5 Brix 3 5 3 Functional beverage (invention) 5 ~ 7Brix 8 7 6 Remarks - 1 (not selected)

Overall, as shown in the above [Table 4], the preference for the functional beverage prepared according to the present invention was found to be the most excellent, and thus the present invention is expected to be suitable as a beverage that meets consumer demand for health food.

Figure 1 shows the extraction state of Pleurotus eryngii in accordance with the pH conditions of the extraction solvent.

Claims (7)

Extracting method of Pleurotus eryngii, characterized by extracting Pleurotus eryngii from alkaline aqueous solution. In claim 1, The alkaline aqueous solution is a method of extracting the new mushrooms, characterized in that the sodium hydroxide (NaOH) aqueous solution or sodium hydrogen carbonate (NaHCO ₃ ) aqueous solution. In claim 2, The alkaline aqueous solution is a method of extracting mushrooms, characterized in that the pH is 10 ~ 12. The composition for antioxidation, comprising the extract of Pleurotus eryngii extracted by the method of any one of claims 1 to 3. Functional beverage characterized in that it comprises a Pleurotus eryngii extract, Bokbunja hot water extract, Schisandra chinensis hot water extract, Gojija hot water extract, Cha-ja hot water extract, Tosa hot water extract extracted by the method of any one of claims 1 to 3. (a) extracting and concentrating Pleurotus eryngii by the method of any one of claims 1 to 3; (b) hydrothermal extracting and concentrating quince of bokbunja, schisandra chinensis, wolfberry, cha-cha, and earthenware; And, (c) mixing and sterilizing the concentrate of the Pleurotus eryngii extract and the concentrate of the error extract; Method for producing a functional beverage comprising a. In claim 6, The step (a) is made so that the solid content is 5 ~ 7brix, In the step (b), 1.0 ~ 2.0 parts by weight of Bokbunja, 0.1 ~ 1.0 parts by weight of Schizandra chinensis 1.0 ~ 3.0 parts by weight, 5.0-15.0 parts by weight of chaja, 1.0-3.0 parts by weight of earthenware, and the solid content of 5-7brix Method for producing a functional beverage, characterized in that made to be.

Images