KR20110120382A - Manufacturing method of lentinus edodes beverage enhanced fragrance - Google Patents

Abstract

PURPOSE: A producing method of a lentinus edodes beverage with improved flavor is provided to enable users to easily intake lentinus edodes, and to prevent the degeneration of the flavor of the lentinus edodes. CONSTITUTION: A producing method of a lentinus edodes beverage with improved flavor comprises the following steps: finely crushing dried lentinus edodes; steaming the crushed lentinus edodes; stirring the steamed lentinus edodes in a heated container for removing the moisture; inserting the dried lentinus edodes into water including ginger and green tea, and extracting at 50-120 deg C for 3-20 hours to obtain an extract; mixing the lentinus edodes extract with and an amomum xanthioides extract.

Description

Manufacturing method of Lentinus edodes beverage enhanced fragrance

The present invention relates to a method for producing a shiitake beverage with improved odor, and more specifically, to improve the odor by maintaining the characteristic flavor of shiitake mushrooms without deterioration by repeating the thickening and low temperature aeration at low temperatures. It relates to a method for producing a beverage.

Lentinus edodes , which is classified as genus Pleurotus eryngii or pine mushroom, is one of the most eaten edible mushrooms in Korea. White rot fungi and distributed in Korea, China, Japan, Southeast Asia and New Zealand.

Shiitake mushroom is a pure natural pollution-free food that can only be cultivated by pesticide-free and no-fertilizer in clean areas that are not contaminated.

Shiitake is a natural flavoring ingredient that tastes good and enhances the taste of food.In addition to protein, carbohydrates, and fats, it is rich in minerals such as calcium and nutrients such as vitamins B1, B2, C, and ergosterine. An anticancer substance has been discovered.

According to the medicinal herb, shiitake mushrooms have been recorded as 'helping qi and not feeling hunger, and correcting wind and making it better through blood.' Recently, plasma cholesterol lowering, high blood pressure prevention and treatment effect and It has been reported that there is a strong anticancer effect by the polysaccharide and the treatment effect of hepatitis B.

Shiitake mushrooms are sold as fresh and dry shiitake, and the development of processed food using them is insufficient due to simple primary processing or extract dried material using mushroom fruiting bodies and mycelium.

The present invention was created to improve the above problems, using a shiitake mushroom to provide a drink that is easy and easy to ingest, but provides a method for producing a shiitake mushroom beverage that can be kept intact without the smell of shiitake mushrooms Its purpose is to.

It is another object of the present invention to provide a method for preparing shiitake mushroom beverage which can increase the long-term shelf life by preventing the corruption of the beverage.

Method for producing a shiitake mushroom drink with improved flavor of the present invention for achieving the above object is a grinding step of finely grinding the dried shiitake mushrooms; A steaming step of steaming shiitake mushrooms ground in the grinding step with steam; A steaming step of removing moisture by stirring the shiitake mushrooms prepared in the thickening step in a heated container; And extracting the shiitake mushrooms dried in the steaming step into an organic solvent to obtain an extract.

In the extracting step, ginger and green tea are further added to the organic solvent to obtain an extract.

The extraction step is characterized in that to obtain the extract by adding 2 to 20 times of water as an extraction solvent to the shiitake mushroom and then heated at 50 to 120 ℃ for 3 to 20 hours.

Mixing step of mixing the barn wheat extract in the extract after the completion of the extraction step; The barn wheat extract is prepared by steam distillation apparatus consisting of two round flasks that can be heated from the bottom and U-shaped glass tube is connected in the middle Next, put the finely ground seed mill and distilled water into one round flask at the same weight ratio and heat it at 120 ° C. for 50 minutes, and add another ethyl flask to distilled ether at 40 ° C. for 50 minutes. After heating, the distilled liquid collected in the U-shaped glass tube was filtered and filtered, and then concentrated under reduced pressure at 32 ° C. for 30 minutes.

As described above, according to the present invention, the shiitake mushroom is dried through repetitive thickening and aeration process, so that the unique flavor of shiitake mushrooms is maintained without being altered.

In addition, by containing barn wheat extract having an antimicrobial effect, it inhibits the growth of harmful microorganisms and has excellent self-preservation.

Hereinafter, the method for producing shiitake mushroom beverage of the present invention will be described in detail step by step.

Method for producing a beverage according to an embodiment of the present invention comprises a grinding step, a thickening step, a steaming step, and an extraction step.

1. Crushing step

The collected shiitake mushrooms are removed from the foreign matters, dried, and crushed finely using a grinder. In this case, in addition to the grinder can be crushed by hand using a mortar and the like.

The crushed shiitake mushrooms are preferably filtered using a mesh of 0.5-1 cm in size. In the present invention, the shiitake mushrooms are ground to a size of 1 to 3cm that do not pass through the net.

2. Addition stage

The shiitake mushrooms pulverized in the above is steamed in steaming container and steamed. For example, steamers, steamers, shiru and the like can be used. Temperature during steaming is usually steamed at 100 to 120 ℃, but preferably steamed at 80 to 100 ℃ to prevent the destruction of nutrients. The addition time may be adjusted according to the size of the shiitake mushroom, and the preferred time is 30 to 60 minutes.

3. The first step

Shiitake mushrooms prepared in the thickening step are stirred inside the heated container to remove moisture.

For example, add the shiitake mushrooms to the cauldron and stir evenly while heating. In this case, the heating temperature is sufficiently stirred for 3 to 5 hours until the moisture is removed at a low temperature of 50 to 70 ℃.

When the extraction step is completed, the shiitake mushroom is steamed again to perform the above-described thickening process again. And the shiitake mushrooms are sieved again through the extraction process. It is preferable to repeat this thickening and steaming two to four times. Through repeated thickening and aeration process, the moisture of shiitake mushrooms can be evaporated so that the original aroma remains intact.

Shiitake mushrooms after the final extraction stage are naturally dried in the sun. In this case, the moisture content of shiitake mushrooms is preferably 5% or less.

4. Extraction step

The dried shiitake mushrooms are added to an extraction solvent to obtain an extract. The extract can be extracted in various ways. Preferably, the extract is added to the shiitake mushroom. For example, after adding 2 to 10 times the extraction solvent to the shiitake mushroom by weight ratio, it is extracted by heating at 60 to 120 ℃ for 1 to 10 minutes, or repeating 1 to 5 times by immersing at 5 to 40 ℃ for 2 to 10 hours. The extract obtained by extraction can be used.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, Butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture. On the other hand, when using an organic solvent is further carried out a process of removing the organic solvent by concentrating under reduced pressure at 32 ℃ 30 minutes. Therefore, the extraction method using the organic solvent is most preferable to extract the hot water using water, because the residual solvent, etc. may be a problem. And the extraction liquid extracted using the above extraction solvent is filtered, concentrated under reduced pressure or lyophilized, sprayed Of course, it can be obtained in a powder form through a drying method.

The beverage of the present invention is prepared by removing solids using a strainer after extraction. The extract is heat sterilized and put in a container and vacuum packed to produce a beverage of the present invention.

On the other hand, another example of the present invention may further add ginger and green tea with shiitake mushrooms in the organic solvent in the extraction step. The ginger is added in the form of dried ginger, green tea may be used through a conventional steaming process.

Meanwhile, another embodiment of the present invention may further mix barn wheat extract with shiitake mushroom extract extracted in the extraction step. This is to use the antimicrobial effect of barn wheat extract. Beverage according to this embodiment is expected to be able to increase the long-term shelf life by preventing the growth of harmful microorganisms.

Bark mill ( Amomum xanthoides ) is a grass of ginger family , about 1m high, and leaves are thin and long. Flowers bloom between spring and summer, fruits are yellowish red, and the shells are thick and crumpled. There are dozens of seeds in the fruit, which are used as herbal medicine. The main components of the seed are d-Camphor, d-Borneol, Bornyl acetate, and Nerolidol.The pharmacological action of the stomach activates gastrointestinal motility and helps digestion. There is this. Barn wheat seed is black grey-brown, polyhedron, and contains essential oils.

Therefore, it is preferable to use an extract extracted from the seed of barn mill. An example of the extract may be an essential oil extracted from the seed of barn mill. In the present invention, a steam distillation apparatus consisting of two round flasks connected with a U-shaped glass tube in the middle of the extraction method for obtaining essential oil from the seed of barn mill and then pulverized into one round flask is finely pulverized. Seed and distilled water of one barn mill were added at the same weight ratio and heated at 120 ° C. for 50 minutes. Diethyl ether was added to the other round flask and heated at 40 ° C. for 50 minutes, and collected in a U-shaped glass tube. The distilled liquid is filtered through filter paper and concentrated under reduced pressure at 32 ° C. for 30 minutes. In addition, a conventional essential oil extraction method can be used. Essential oil extracted from the seed of the barn mill is expected to be effective in antibacterial, deodorant having a fragrance. In addition, the present invention containing essential oil of barn wheat seed can prevent rancidity and increase long-term shelf life.

The beverage prepared as described above can be added to the various auxiliary ingredients according to the purpose before packaging, of course. As such a subsidiary material, taurine, citric acid, vitamin C, sodium benzoate, white sugar and the like can be added in small amounts.

Hereinafter, the method for preparing a beverage of the present invention will be described with reference to Examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

The collected shiitake mushrooms were finely ground in mortar after removing foreign substances. The crushed shiitake mushrooms were prepared by crushing the shiitake mushrooms in a size of about 1 to 3 cm using a network of 1 cm in size. The prepared shiitake mushrooms were steamed and steamed for about 40 minutes at 90 ° C. in a steamer, and put into a cauldron for 4 hours at a low temperature of 60 ° C. This thickening and thinning were repeated two more times, and after drying, it was naturally dried in the sun to obtain 4% dried shiitake mushrooms.

After adding about 5 times the weight ratio of drinking water heated to 80 ℃ to the dried shiitake mushrooms, the shiitake mushroom was extracted by passing the shiitake mushrooms after about 6 minutes to finally remove the solids using a strainer to prepare shiitake mushroom drinks.

(Example 2)

A shiitake mushroom was prepared in the same manner as in Example 1, but 1 part by weight of barn wheat extract was mixed with respect to 100 parts by weight of the extract. Barn wheat extract was prepared in the following manner.

Prepare a steam distillation apparatus consisting of two round flasks which can be heated from below and connected with a U-shaped glass tube in the middle, and then put the seeds and distilled water of finely pulverized barn mill in one round flask at the same weight ratio and heated to 120 ° C. It was. In the other round flask, diethyl ether was added and the temperature was heated to 40 ° C. After maintaining the heated state for about 50 minutes, when the distilled liquid collected in the U-shaped glass tube, the liquid was filtered through a filter paper and concentrated under reduced pressure at 32 ° C. for 30 minutes to remove diethyl ether to obtain an essential oil.

(Comparative Example)

The collected shiitake mushrooms were finely ground in mortar after removing foreign substances. The crushed shiitake mushrooms were prepared by crushing the shiitake mushrooms in a size of about 1 to 3 cm using a network of 1 cm in size. The prepared shiitake mushrooms were naturally dried in sunny place and dried about 4% of moisture. After mixing 15 parts of the dried shiitake mushrooms with 100 parts of drinking water heated to 80 ° C., the shiitake mushrooms were taken out after about 6 minutes, and then the shiitake mushroom drink was prepared by finally removing solids using a strainer.

<Sensory experiment>

The sensory test was carried out on the shiitake beverages of the Examples and Comparative Examples. The panel selected 16 adults (10 males, 6 females) and 8 adolescents (4 males, 4 females) who had undergone appropriate training courses. The evaluation was performed by a five-point scale method. The results are shown in Table 1 below.

division Exterior flavor incense Overall Symbol Example 1 3.8 4.3 4.7 4.3 Example 2 3.7 4.1 4.6 4.2 Comparative example 3.8 3.6 3.1 3.5

(1: Very bad 2: Bad 3: Normal 4: Good 5: Very good)

Looking at the results of Table 1, all did not show a significant difference in appearance.

However, in terms of taste and aroma, the scores of Examples 1 and 2 were higher than those of Comparative Examples. In the case of the embodiment by repeatedly performing the process of thickening and steaming because the peculiar aroma of shiitake mushroom is not altered and is still alive. This can be seen that the difference is large when compared to the comparative example using the shiitake mushrooms simply dried.

<Antibacterial Test>

To examine the long-term preservation of shiitake mushroom drink of the present invention was carried out antibacterial experiment. Salmonella enteritidis was used as a strain for measuring antimicrobial activity.

The essential oil of the barn wheat seed used in Example 2 as an experimental sample was stored at room temperature for 10 days using distilled water as a control sample, and the growth of Salmonella enteritidis was observed. After inoculating the strain in saline, each sample was added, and the bacteriological test was performed after incubation at 35 ° C. for 24 hours after smearing in selective medium and the number of individual strains was measured. The results are shown in Table 2 below.

Strain division  Reduction rate after 2 days After 10 days / Decrease rate Salmonella (SE)
Experimental Sample 43% 65% Control sample 10% -(20% increase)

As can be seen from the results of Table 2, in the case of the control sample, Salmonella enteritidis decreased the number of strains slightly after the first two days, and gradually increased over time. However, in the case of experimental samples, the number of strains was greatly reduced over time, indicating that the antimicrobial effect of barn wheat extract was excellent.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (4)

Grinding step of grinding the dried shiitake mushrooms finely;
A steaming step of steaming shiitake mushrooms ground in the grinding step with steam;
A steaming step of removing moisture by stirring the shiitake mushrooms prepared in the thickening step in a heated container;
Method of producing an improved shiitake mushroom, characterized in that it comprises a; extracting step obtained by extracting the shiitake mushroom dried in the extraction step to the extraction solvent. The method according to claim 1, wherein the extracting step further comprises adding ginger and green tea to the extracting solvent to obtain an extract. According to claim 1, wherein the extraction step is added to 2 to 20 times the water as an extraction solvent to the shiitake mushrooms, the odor is improved by heating for 3 to 20 hours at 50 to 120 ℃ Method of preparing shiitake mushroom drink. The method of claim 1, further comprising a mixing step of mixing the barn wheat extract extracted from the barn wheat seed to the extract after the completion of the extraction step,
The barn mill extract was prepared by steam distillation apparatus consisting of two round flasks in which a U-shaped glass tube was connected in the middle, and then put the seed and distilled water of finely pulverized barn mill in one round flask at an equal weight ratio. Heat 50 ° C. for 50 minutes, add diethyl ether to the other round flask, heat to 40 ° C. for 50 minutes, and filter the distilled liquid collected in a U-shaped glass tube with filter paper for 30 minutes at 32 ° C. Method for producing a shiitake mushroom drink, characterized in that the taste was obtained by concentration under reduced pressure.