KR20110002621A - Manufacturing method of granular tea using phellinus linteus - Google Patents

Abstract

PURPOSE: A producing method of functional granular tea using phellinus linteus is provided to enable an eater to easily intake the phellinus linteus by granulating an extract of the phellinus linteus and medical herbs. CONSTITUTION: A producing method of functional granular tea using phellinus linteus comprises the following steps: hydrothermal extracting the phellinus linteus, and concentrating; hydrothermal extracting medical herbs including paeonia lactiflora, Korean angelica root, rehmanniae radix preparata, ganoderma, cassia seeds, zingiberis rhizoma crudus, cnidii rhizoma, jujube, cinnamon, and licorice, and concentrating; sterilizing the phellinus linteus extract and the medical herbs extract; detecting the proper pH, and inspecting for bacterium, before mixing with an additive containing glucose hydrocrystalline and lactose; granulating the mixture using a granulator; and drying the obtained granules.

Description

Manufacturing method of granular tea using situational mushrooms {Manufacturing method of granular tea using Phellinus linteus}

The present invention relates to a method for producing granular tea so that the situation mushroom, widely known as a health food, can be easily consumed while preserving its functionality.

Health issues in the aging age of the 21st century are moving from simple life extension to anti-aging. In addition, by 2020, more than half of the world's citizens will become aging societies, and inevitably, measures to prevent and treat various chronic degenerative diseases will be necessary. In addition, as the aging of human beings increases with age, the physiological function is decreased and the immune function is weakened. Therefore, humans are accompanied by various degenerative diseases such as arteriosclerosis, hypertension, diabetes, and anti-aging researches worldwide. Is actively progressing, and the related markets are also actively growing.

As a result, a great deal of attention has been focused on researches to cope with various diseases by strengthening the biological defense mechanism inherent in humans by using the active ingredients present in food materials. Many plants in nature have long been known to contain active ingredients that prevent human aging and are still used for health maintenance purposes. In addition, recent trends in the development of new bioactive substances have placed more weight on natural materials than artificial synthetic materials due to the serious side effects of synthetic medicines. It is attracting attention.

Based on these trends, natural mushrooms, especially natural mushrooms, are white fungi belonging to the Phellinus family of pine scaly mushrooms, which grow on mulberry and broad-leaved stems and are called Phellinus linteus . It grows or grows on the back.

Phellinus linteus contains nutrients such as sugars, proteins, vitamins and minerals. The hydrothermal extract of S. mushrooms increases B lymphocyte cell function, and the polysaccharides extracted from S. mushrooms are used for humoral and cellular immune responses. There is also a research report saying that it is used a lot in the private sector. In addition, recently, situation mushrooms have been widely used as health foods and medicines because of their pharmacological effects such as anticancer activity and immune enhancing effect. On the side, the availability of artificial situation mushrooms is increasing.

The present invention has a technical problem to provide a method for producing granular tea so that it can be easily ingested while maintaining the functionality of the situation mushrooms widely known as health food.

In order to solve the above technical problem, the present invention, (a) hot water extracting and concentrating a situation mushroom; (b) hydrothermally extracting and concentrating the herbal medicine mixture of peony, Angelica, Sukjihwang, Ganoderma lucidum, Cultivator, Ginger, Cheongung, Jujube, Cinnamon and Licorice; (c) sterilizing the situation mushroom concentrate of step (a) and the herbal medicine concentrate of step (b); (d) performing titration pH, microbial and bacterial tests on the concentrate sterilized through step (c); (e) mixing and kneading a concentrated solution satisfying a predetermined condition according to the test result of step (d) and an additive mixture including hydrous crystalline glucose and lactose; (f) granulating the dough of step (e) using a granulator; (g) using the dryer to dry the granules of the step (f); provides a method for producing functional granular tea utilizing the situation mushroom, characterized in that consisting of.

According to the present invention, the effective ingredient containing the situation mushroom and various herbal medicines can be easily ingested in the form of granular tea. In particular, the granule tea according to the present invention was found to have an effective effect on antioxidant and anti-obesity.

The present invention relates to a method for producing functional granular tea using a situation mushroom, which is characterized in that the preparation of the situation mushroom extract with granule tea together with the herbal extract while preserving the functionality. In other words, the present invention comprises the steps of: (a) hydrothermal extraction and concentration of the mushroom; (b) hydrothermally extracting and concentrating the herbal medicine mixture of peony, Angelica, Sukjihwang, Ganoderma lucidum, Cultivator, Ginger, Cheongung, Jujube, Cinnamon and Licorice; (c) sterilizing the situation mushroom concentrate of step (a) and the herbal medicine concentrate of step (b); (d) performing titration pH, microbial and bacterial tests on the concentrate sterilized through step (c); (e) mixing and kneading a concentrated solution satisfying a predetermined condition according to the test result of step (d) and an additive mixture including hydrous crystalline glucose and lactose; (f) granulating the dough of step (e) using a granulator; (g) drying the granules of step (f) using a dryer.

The herbal medicines of step (b) have been adopted to satisfy the functionality (anti-aging, antioxidant, anti-obesity) and palatability (correction, color, etc.) pursued in the present invention. In particular, the present invention in the step (b) peony 14-19% by weight, Angelica 8-13% by weight, 14-19% by weight of Sukji, 8-12% by weight, Ganoderma lucidum 9-13% by weight, ginger 6 ~ 8% by weight, 9-13% by weight, jujube 8-13%, cinnamon 4-6%, licorice 4-6% by weight, the composition range of the herbal properties and palatability It is an optimized range in consideration.

Further, the step (a) is carried out so that the solid content is 60 to 80% by weight in the situation mushroom concentrate, the step (b) is carried out so that the solid content is 50 to 80% by weight in the herbal medicine concentrate, and (e) Steps include 7 ~ 12% by weight of mushroom concentrate, 15 ~ 25% by weight herbal extract, 40 ~ 50% by weight hydrous sugar, 15 ~ 25% by weight lactose, 1 ~ 3% by weight vitamin C, 0.3 ~ 0.8% by weight vitamin E It is preferable to carry out while mixing with black tea concentrate powder 0.1-2 weight%, and beta-carotene 0.05-0.15 weight%. This composition range is optimized range in consideration of functionality and palatability as granule tea.

Hereinafter, the present invention will be described in detail according to Examples and Experimental Examples. However, the following Examples and Experimental Examples are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

Example 1 Preparation of Granular Tea

(1) material preparation

Situation mushroom (domestic), herbal medicine (16% by weight, Angelica 10% by weight, 16% by weight of Sookji sulfur, 9% by weight of ganoderma lucidum, 11% by weight, 7% by weight of ginger, 11% by weight of cheonggung, jujube 10% by weight (more than domestic) ), 5% by weight cinnamon, 5% by weight licorice (more than imported)), and check whether each material is mixed. The herbal medicines are washed.

(2) extraction

After extracting 20 times of water compared to the weight of raw materials to the situation mushroom, extract it firstly at 95 ℃ for 12 hours using an extractor, filter it, and add 5 times more water than the weight of the raw materials to the filtered material and then extract it to 95 ℃ using the extractor. The mixture was extracted for 2 hours at 12 hours and filtered.

The herbal mixture is also extracted and filtered in the same way.

(3) concentration

The primary and secondary extract filtrates are mixed, concentrated using a concentrator and tested for solids. The concentration of the mushroom extract was 70% by weight solids, the concentration of the herbal extracts was confirmed to be 65% by weight solids.

(4) sterilization

The concentrate is sterilized at 95 ° C.

(5) inspection

Titration and microbial and bacterial tests are performed.

(6) Raw material blending

Knead the mixture that passed the test result and the additive containing hydrous glucose and lactose. As additives, we used vitamin C (imported), vitamin E (Europe), black tea concentrate (Germany), and beta-carotene (imported) as well as hydrous glucose (domestic) and lactose (US). 10% by weight of mushroom concentrate, 20% by weight of herbal medicine concentrate, 46.4% by weight of sugar crystals, 20% by weight of lactose, 2% by weight of vitamin C, 0.5% by weight of vitamin E, 1% by weight of black tea concentrate powder, 0.1% by weight of beta carotene It was. .

(7) molding

Granulate using a dough granulator.

(8) drying

Dry using a dryer. This produced granular tea.

Experimental Example 1 Functional Experiment of Granular Tea

(1) animal breeding and diet

The diet groups were divided into the normal group (N)) and the high fat and high cholesterol dietary test group, and then the high fat and high cholesterol test group was re-divided according to the supply level of the granular tea prepared according to Example 1 above. Tea1 group fed g / l and Tea2 group fed 0.6g / l were divided into four groups of 10 animals each for 4 weeks.

Group Diet (g / ㎏ diet) N HF Tea1 Tea2 Corn starch
Casein
Sucrose
Corn oil
Mineral mixture ²⁾
Vitamin mixture ³⁾
Cellulose 539
200
100
60
35
10
50 429
200
100
60
35
10
50 429
200
100
60
35
10
50 429
200
100
60
35
10
50 DL-methionine
Choline chloride
Lard
Cholesterol
Phellinus linteus ⁴⁾ 3
3
-
-
- 3
3
100
10
- 3
3
100
10
0.3g / ℓ 3
3
100
10
0.6g / ℓ Total 1000 1000 1000 1000 1) N: Normal diet
HF: High fat High cholesterol diet
Tea1: High fatHigh cholesterol diet + Phellinus linteus tea 0.3g / l
Tea2: High fatHigh cholesterol diet + Phellinus linteus tea 0.6g / l
The diet of experiment groups were supplemented with 0.4% (4g / kg) the mixtures.
2) AIN-76 mineral mixture (g / kg mixture).
3) AIN-76 vitamin mixture (mg / kg mixture).
4) Phellinus linteus : kumhwang

(2) Observation of weight gain, dietary intake, drinking water intake and dietary efficiency

The results of observing the weight gain, dietary intake, drinking water intake and dietary efficiency by concentration of the situation mushroom tea are shown in the following [Table 2]. The food efficiency ratio (FER) was calculated by dividing the total weight gain by the food intake over the same period.

As shown in [Table 2] below The weight gain was increased in the high fat / cholesterol group (HF) compared to the normal group (N), but decreased in the group (Tea1, Tea2) fed the granular tea according to the present invention, the dietary efficiency was similar.

Body weight gains, food intake, water intake and FER Group Body weight gains
(g) Water intake
(g / day) Food intake
(g / day) FER N 88.67 ± 27.22 ^NS 43.57 ± 8.067 ^NS 25.26 ± 3.47 ^NS 0.564 ± 0.05 ^b HF    126.50 ± 24.84 48.97 ± 9.574 22.48 ± 2.86 0.827 ± 0.02 ^a Tea1    116.60 ± 23.21 48.89 ± 16.92 21.20 ± 4.54 0.801 ± 0.03 ^a Tea2    110.41 ± 25.09 48.05 ± 15.73 20.31 ± 4.18 0.799 ± 0.01 ^a  All values are mean ± SE (n = 10). Those with different superscripts in the same column are significantly different at p <0.05 by Tukey's test.

(2) observing antioxidant enzyme activity

1) superoxide radical content in liver tissue

The results of measuring the superoxide radical content in the microsome of liver tissue are shown in the following [Table 3].

As shown in the following [Table 3] Compared to the normal group (N) was increased in the HF group, but all groups fed the tea according to the present invention (Tea1, Tea2) significantly decreased compared to the high fat and cholesterol group (HF), and also in the liver tissue mitochondria In all groups (Tea1, Tea2) fed granulated tea according to the present invention, there was no significant difference, compared to the high fat / cholesterol group (HF).

Superoxide radical content in liver tissue Group microsome mitochondria (nmole / protein / min) N 6.815 ± 0.500 ^b 13.68 ± 2.408 ^NS HF 8.599 ± 0.645 ^a 17.13 ± 4.824 Tea1 5.133 ± 0.536 ^c 12.46 ± 2.383 Tea2 4.297 ± 0.308 ^c 12.88 ± 1.273  Values are the means ± SE (n = 10). Those with different superscript letters are significantly different at p <0.05 by Tukey's test.

2) Observation of antioxidant enzyme system in liver tissue: SOD and GPx activity

As a result of the enzymatic defense system of the in vivo antioxidant defense mechanism, the result of observing the SOD activity in the liver tissue to protect the living body from oxygen poison by reducing superoxide radical to H ₂ O ₂ is shown in Table 4 below.

As shown in the following [Table 4], the group fed with the tea according to the present invention (Tea1, Tea2) showed a tendency to increase slightly compared to the high fat-cholesterol group (HF). In addition, the results of observing the activity of GSHpx to protect the loss of cell membranes by removing peroxides with antioxidant enzymes containing selenium were compared with the high fat and cholesterol groups (HF). Showed a tendency to increase significantly.

 SOD and GPx Active Groups SOD GSH-px (unit / mg protein / min) (nmol NADPH / min
/ Mg protein) N 1.244 ± 0.082 ^b 394.49 ± 40.71 ^bc HF 1.401 ± 0.079 ^ab 284.08 ± 59.26 ^c Tea1 1.469 ± 0.070 ^a 466.52 ± 66.29 ^ab Tea2 1.558 ± 0.100 ^a 502.92 ± 23.72 ^a  All values are mean ± SE (n = 10). Those with different superscripts in the same column are significantly different at p <0.05 by Tukey's test.

(3) Oxidative damage observation : TBARS content in liver tissue

The results of observing the lipid peroxide value, which is an indicator of lipid peroxidation in the liver, are shown in the following [Table 5].

As shown in the following [Table 5], compared to the high fat cholesterol group (HF) was reduced in the group (Tea1, Tea2) fed granule tea according to the present invention. In particular, the group (Tea2) with high concentration of granular tea according to the present invention was reduced to the normal group (N) level. As a result of the measurement in plasma, both the groups supplied with the tea according to the present invention (Tea1, Tea2) were decreased, and in particular, the Tea2 group with the high concentration of the granule tea according to the present invention was reduced to the normal group (N) level.

Lipid peroxide (TBARS) content in liver tissue Groups Liver Plasma (nmole / g tissue) (nmol / ml) N 13.20 ± 1.58 ^c 3.64 ± 0.09 ^b HF 26.03 ± 2.25 ^a 6.11 ± 0.79 ^a Tea1 21.61 ± 2.28 ^ab 4.76 ± 1.19 ^ab Tea2 17.86 ± 2.85 ^bc 4.14 ± 0.54 ^b  Values are the means ± SE (n = 10). Those with different superscript letters are significantly different at p <0.05 by Tukey's test.

(4) observation of anti-obesity effect

1) Blood glucose observation

The result of observing blood glucose was shown in the following [Table 6].

As shown in Table 6, the granule tea according to the present invention was reduced to the normal group (N) level in the fed group (Tea1, Tea2).

Blood sugar Groups Blood glucose (mg / dl) N 152.4 ± 9.853 ^b HF 191.4 ± 6.750 ^a Tea1 164.5 ± 9.711 ^b Tea2 165.1 ± 3.792 ^b  All values are mean ± SE (n = 10). Those with different superscripts in the same column are significantly different at p <0.05 by Tukey's test.

2) Triglyceride observation: triglyceride, total-cholesterol

In cardiovascular disease, an increase in blood cholesterol and lipid concentrations can often be observed, and the results of triglyceride and total-cholesterol contents, which reflect these conditions, are shown in Table 7 below.

As shown in the following [Table 7], the triglyceride concentration in serum was reduced to the normal group (N) level in all groups (Tea1, Tea2) fed granulated tea according to the present invention. In addition, the total cholesterol concentration was increased in the high fat / cholesterol group (HF) compared to the normal group (N), and significantly higher in both the group fed the granulated tea according to the present invention (Tea1, Tea2) compared to the high fat / cholesterol group (HF). In particular, the Tea2 group having a high concentration of granular tea according to the present invention was reduced to the normal group (N) level.

triglyceride, total-cholesterol  Group     Triglyceride Total cholesterol (mg / dl) N 70.03 ± 9.42 ^b 72.32 ± 3.79 ^c HF 95.17 ± 8.50 ^a 119.14 ± 8.83 ^a Tea1 79.09 ± 7.89 ^ab 86.01 ± 5.17 ^b Tea2 69.97 ± 7.32 ^b 78.76 ± 4.67 ^bc  All values are mean ± SE (n = 10). Values within a column with different superscripts are significantly different among groups at p <0.05 by Tukey's test

(5) Identification of biological nontoxicity: observation of activity of GOT and GPT

GOT reflecting liver necrosis and hypertrophy of liver tissue and the results of measuring the activity of GPT reflecting the status of the liver were shown in Table 8 below.

As shown in the following [Table 8], the GOT activity was reduced to the normal group (N) level in the group fed with the tea according to the present invention (Tea1, Tea2) compared to the high fat cholesterol group (HF). GPT activity was also decreased in the high fat / cholesterol group (HF) group (Tea1, Tea2) fed granule tea according to the present invention, especially Tea2 group with a high concentration of granular tea according to the present invention (N) level Decreased.

GOT, GPT active Groups GOT GPT (karmen / ml) (karmen / ml) N 28.50 ± 4.60 ^b 12.00 ± 2.97 ^c HF 40.50 ± 4.72 ^a 28.00 ± 3.77 ^a   Tea1 32.25 ± 4.43 ^ab 19.67 ± 2.31 ^b   Tea2 30.60 ± 4.16 ^ab 15.00 ± 2.83 ^bc  All values are mean ± SE (n = 10). Values within a column with different superscripts are significantly different among groups at p <0.05 by Tukey's test

Claims (3)

(a) hydrothermal extraction and concentration of the situation mushroom; (b) hydrothermally extracting and concentrating the herbal medicine mixture of peony, Angelica, Sukjihwang, Ganoderma lucidum, Cultivator, Ginger, Cheongung, Jujube, Cinnamon and Licorice; (c) sterilizing the situation mushroom concentrate of step (a) and the herbal medicine concentrate of step (b); (d) performing titration pH, microbial and bacterial tests on the concentrate sterilized through step (c); (e) mixing and kneading a concentrated solution that satisfies a predetermined condition according to the test result of step (d) and an additive including hydrous crystalline glucose and lactose; (f) granulating the dough of step (e) using a granulator; (g) drying the granules of step (f) using a dryer; Functional granular tea manufacturing method using the situation mushroom, characterized in that consisting of. In claim 1, Step (b) is peony 14-19% by weight, Angelica 8-13% by weight, Sukjihwang 14-19% by weight, Ganoderma lucidum 8-12% by weight, 9-13% by weight, 6-8% by weight ginger, 9 Method for producing a functional granular tea using a situation mushroom, characterized in that the mixture consisting of ~ 13% by weight, jujube 8-13% by weight, cinnamon 4-6% by weight, licorice 4-6% by weight. The method of claim 1 or 2, The step (a) is made so that the solid content is 60 to 80% by weight, The step (b) is made so that the solid content is 50 to 80% by weight, The step (e) is 7 ~ 12% by weight of concentrated mushroom concentrate, 15 ~ 25% by weight of herbal medicine concentrate, 40-50% by weight of hydrous crystalline glucose, 15-25% by weight lactose, 1 to 3% by weight of vitamin C, vitamin E 0.3 ~ 0.8% by weight, black tea concentrated powder 0.1 ~ 2% by weight, beta carotene 0.05 ~ 0.15% by weight of the functional granular tea production method using the situation mushroom, characterized in that the mixture is made.