KR20110075831A - Method for producing health food using purple sweetpotato and mushroom - Google Patents

Abstract

PURPOSE: A producing method of health food using purple sweet potato and mushroom is provided to offer the anticancer effect, the diet effect, and the immunity function promotion effect to users. CONSTITUTION: A producing method of health food comprises the following steps: crushing purple sweet potato and pleurotus ostreatus, separately; mixing 15~25parts of crushed purple sweet potato by weight, 15~25parts of crushed pleurotus ostreatus by weight, and 55~65parts purified water by weight, and sterilizing the mixture at 120~122deg C for 10~20minutes; injecting monascus pilosus, saccharomyces cereviseae, leuconostoc mesenteroides, and lactobacillus plantarum into the mixture, and fermenting the mixture for 2~4days at 28~32deg C before filtering to obtain purple sweet potato and pleurotus ostreatus filtrate; mixing phellinus yucatensis and the purified water, and extracting for 10~20minutes before filtering; and mixing the sweet potato and pleurotus ostreatus filtrate and phellinus yucatensis filtrate.

Description

Method for producing health food using purple sweetpotato and mushroom}

The present invention relates to a method for producing a health food using purple sweet potatoes and mushrooms, and to a health food using purple sweet potatoes and mushrooms prepared by the method.

The purple sweet potato, which is attracting attention as a natural food coloring source, is a cultivar known as Sancheonja, which was native to Kyushu, and is grown in Korea. have. Purple sweet potatoes are dark purple not only in the epidermal layer but also in the flesh because they contain large amounts of anthocyanin, a water-soluble pigment. It can be seen that the anthocyanidin pigment of the purple sweet potato is slightly different depending on the variety, but it is known to have high stability because it has an aromatic acyl group in common.

Purple sweet potato is rich in fiber, sulfate acts to remove free radicals that cause adult diseases, inhibits carcinogens, and is good for cardiovascular diseases such as hypertension, arteriosclerosis and myocardial infarction. It also helps to relieve hangovers, promote blood circulation, prevent dementia, relieve constipation, and improve brain metabolism.

The main active ingredient of purple sweet potatoes is anthocyanin, a flavonoid pigment (J Agric. Food Chem. 51, pp 628-633, 2003; J Nat. Prod. 62, p 802, 1999; J Med. Food. 4 pp 211-218, 2001), anti-diabetic (J Agric Food Chem. 49, pp 1948-1951, 2001), and anticancer effects (Cancer Lett. in press pp 1-12, 2005). The pigment extract of purple sweet potato contains about 3.8% of the weight of the body, so that not only the epidermal layer but also the entire flesh has a deep purple color.The functional pigment content is 10-60 times higher than that of a berry and 5-7 times higher than that of grapes. It is excellent in value not only as a pigment source but also as a functional food material.

Pleurotus eryngii is the most abundant cultivated area, yield and consumption with the spread of many varieties. Oyster mushrooms have been steadily increasing with increasing demand for health foods due to the diversification of varieties and the increase of national income. Recently, research publications on preferences and ingredients contained in mushrooms have also been promoted. The importance of mushrooms as a health food is because the pharmacological action of mushrooms and the consumers' awareness of low calorie foods are playing a significant role, and processed foods using mushrooms are also being continuously developed.

The pharmacological action of certain components contained in mushrooms has been reported to continuously protect and protect against diseases such as cancer, stroke, and heart disease.

Situation mushroom has a very good anticancer effect and has a history of 2,000 years. The fruiting bodies of the situation mushrooms are perennial wood, semicircular or round, and some are 15cm in diameter and 5cm in thickness. In the past, it was only natural mushrooms, but recently, even in Korea, mulberry or oak succeeded in artificial cultivation, but the growth is very slow, and many years of cultivation is very expensive.

Korean Patent No. 0700747 discloses a purple sweet potato fermented liquor containing herbal medicines and a method of manufacturing the same. Although a method for producing functional fermented liquor using purple sweet potato is disclosed, it is different from the method for preparing health food using purple sweet potato and mushroom of the present invention.

The present invention was derived by the above requirements, while studying to use the useful efficacy of purple sweet potatoes and mushrooms, pulverized purple sweet potatoes and oyster mushrooms, inoculated with useful microorganisms to carry out fermentation and useful components The present invention was completed by preparing a healthy food which is expected to obtain a useful ingredient by hydrothermal extraction of situation mushrooms and mix them to enhance vitality, enhance immune function, anticancer effect, diet effect.

In order to solve the above problems, the present invention provides a method for producing a health food using purple sweet potato and mushrooms.

In addition, the present invention provides a health food using purple sweet potatoes and mushrooms prepared by the method.

Health foods using purple sweet potatoes and mushrooms according to the present invention will have useful effects of purple sweet potatoes and oyster mushrooms and situation mushrooms, it is expected to have vitality enhancement, immune function enhancement, anticancer effect, diet effect.

Therefore, it is expected to contribute greatly to income increase of purple sweet potato, oyster mushroom and situation mushroom farmer.

In order to achieve the object of the present invention,

(1) pulverizing purple sweet potato and oyster mushroom, respectively, and crushing the purple sweet potato, oyster mushroom and purified water to sterilize at 120 to 122 ° C. for 10 to 20 minutes;

(2) inoculating the mixed solution with useful microorganisms and fermenting the same, followed by filtration to obtain a filtrate;

(3) mixing the situation mushroom and purified water, extracting at 120-122 ° C. for 10-20 minutes, and then filtering to obtain a filtrate; And

(4) provides a method for producing a health food using a purple sweet potato and mushroom comprising the step of mixing and packing the filtrate of (2) and the filtrate of (3).

Preferably the method for producing a health food using the purple sweet potato and mushroom of the present invention

(1) Pulverized purple sweet potato and oyster mushroom, respectively, mixed with 15-25 parts by weight of crushed purple sweet potato, 15-25 parts by weight of oyster mushroom and 55-65 parts by weight of purified water and sterilized for 10-20 minutes at 120 ~ 122 ℃ Doing;

(2) Monascus phyllus in the mixed solution pilosus ), Saccharomyces cereviseae ), Leuconostoc mesenteroides ) and Lactobacillus platarum ( Lactobacillus plantarum ) inoculated and fermented at 28-32 ° C. for 2-4 days, followed by filtration to obtain a filtrate;

(3) mixing 15 to 25 parts by weight of mushrooms and 75 to 85 parts by weight of purified water, extracting at 120 to 122 ° C. for 10 to 20 minutes, and then filtering to obtain a filtrate; And

(4) mixing and packing the filtrate of (2) and the filtrate of (3) at a ratio of 0.5-2: 0.5-2;

More preferably

(1) pulverizing purple sweet potato and oyster mushroom, and mixing 20 parts by weight of the crushed purple sweet potato, 20 parts by weight of oyster mushroom and 60 parts by weight of purified water to sterilize at 121 ° C. for 15 minutes;

(2) Monascus phyllus in the mixed solution pilosus ), Saccharomyces cereviseae ), Leuconostoc mesenteroides ) and Lactobacillus platarum ( Lactobacillus plantarum ) inoculated and fermented at 30 ° C. for 3 days, followed by filtration to obtain a filtrate;

(3) mixing 20 parts by weight of the situation mushroom and 80 parts by weight of purified water, followed by extraction at 121 ° C. for 15 minutes, followed by filtration to obtain a filtrate; And

(4) mixing and packing the filtrate of (2) and the filtrate of (3) in a ratio of 1: 1.

In the method for producing health food using purple sweet potato and mushroom of the present invention, the useful microorganism is Monascus phyllus ( Monascus pilosus ), Saccharomyces cereviseae ), Leuconostoc mesenteroides and Lactobacillus plantarum , but are not limited thereto.

The present invention also provides a health food using purple sweet potatoes and mushrooms prepared by the method. The health food may be preferably packaged in a pouch form.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Example  1: Preparation of Health Food Using Purple Sweet Potato and Mushroom of the Present Invention

Purple sweet potato and oyster mushroom were ground, and 20 parts by weight of the crushed purple sweet potato, 20 parts by weight of oyster mushroom and 60 parts by weight of purified water were sterilized at 121 ° C. for 15 minutes. Monascus monascus in the mixed solution pilosus ), Saccharomyces cereviseae ), Leuconostoc mesenteroides and Lactobacillus platarum ( Lactobacillus plantarum ) were inoculated and fermented at 30 ° C. for 3 days, followed by filtration to obtain Filtrate 1.

20 parts by weight of the situation mushroom and 80 parts by weight of purified water were mixed, extracted at 121 ° C. for 15 minutes, and then filtered to obtain Filtrate 2.

The filtrate 1 and the filtrate 2 were mixed in a ratio of 1: 1 to pouch packaging.

Example  2: sensory test

Except for adding 20 parts by weight of purple sweet potato in Example 1 was prepared a health food in the same manner as in Example 1 (control).

For the health food of the present invention prepared in the control group and Example 1, 30 male and female workers in their 30s were evaluated by the 5-point grading method for color, aroma, taste, and overall preference: 1: Very bad, 2 : Bad, 3: normal, 4: good, 5: very good.

Table 1. Sensory tests

Control group Example 1 (Invention) color 3.26 4.12 incense 3.30 3.42 flavor 3.54 4.30 Overall preference 3.48 4.26

As can be seen in Table 1, the flavor did not show a significant difference between the control and the health food of the present invention. However, in the color, taste and overall acceptability, the health food of the present invention showed a significantly higher acceptability than the control.

Claims (3)

(1) pulverizing purple sweet potato and oyster mushroom, respectively, and crushing the purple sweet potato, oyster mushroom and purified water to sterilize at 120 to 122 ° C. for 10 to 20 minutes; (2) inoculating the mixed solution with useful microorganisms and fermenting the same, followed by filtration to obtain a filtrate; (3) mixing the situation mushroom and purified water, extracting at 120-122 ° C. for 10-20 minutes, and then filtering to obtain a filtrate; And (4) a method for producing a health food using a purple sweet potato and mushroom, comprising the step of mixing and packing the filtrate of (2) and the filtrate of (3). The method of claim 1, (1) Pulverized purple sweet potato and oyster mushroom, respectively, mixed with 15-25 parts by weight of crushed purple sweet potato, 15-25 parts by weight of oyster mushroom and 55-65 parts by weight of purified water and sterilized for 10-20 minutes at 120 ~ 122 ℃ Doing; (2) Monascus phyllus in the mixed solution pilosus ), Saccharomyces cereviseae ), Leuconostoc mesenteroides ) and Lactobacillus platarum ( Lactobacillus plantarum ) inoculated and fermented at 28-32 ° C. for 2-4 days, followed by filtration to obtain a filtrate; (3) mixing 15 to 25 parts by weight of mushrooms and 75 to 85 parts by weight of purified water, extracting at 120 to 122 ° C. for 10 to 20 minutes, and then filtering to obtain a filtrate; And (4) The method of producing a health food using purple sweet potatoes and mushrooms comprising the step of mixing and packing the filtrate of (2) and the filtrate of (3) at a ratio of 0.5 to 2: 0.5 to 2. Health food using purple sweet potatoes and mushrooms prepared by the method of claim 1 or 2.