KR20140064109A - Functional and liquid type tea composition utilizing mushroom mycelial grain product, and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a composition for a functional tea in a liquid type using sprung grain to which the mushroom mycelium is inoculated, and a producing method thereof. The composition for a functional tea in a liquid type using sprung grain to which the mushroom mycelium is inoculated is produced by mixing a complex extract and a mixture. The complex extract includes: 0.1-0.3 parts by weight of the sprung grain to which Phellinus linteus mycelium is inoculated, 0.05-0.15 parts by weight of sprung grain to which Coriolus versicolor mycelium is inoculated, and 0.05-0.2 parts by weight of heated chicory in respect with 100 parts by weight of water. The mixture includes: 0.01-0.05 parts by weight of vitamin C, 0.003-0.015 parts by weight of a natural preservative, 0.005-0.02 parts by weight of sodium hydrogen carbonate, and 0.05-0.2 parts by weight of synthetic flavoring with respect to 100 parts by weight of the complex extract. The composition can provide a tea in a liquid type that contains nutrients and satisfies sensory properties at the same time.

Description

TECHNICAL FIELD The present invention relates to a functional liquid liquid tea composition using germinated cereal mushroom mycelium and a method for producing the same,

The present invention relates to a method for improving the digestibility and enhancing the nutritional value of mushroom mycelia by using germinated mushroom mycelia and germinated grain mushroom mycelium prepared by inoculating mushroom mycelium into cereals such as germinated brown rice and germinated soybean, And emphasizing the popularity of the liquid liquid tea composition and a method for producing the same.

Usually, mushrooms are fruiting bodies of fungi, and the kinds of mushrooms are Ganoderma lucidum, Fengji mushroom, Situ mushroom, Pine mushroom, Shiitake mushroom. Among them, matsutake mushrooms and shiitake mushrooms are mostly used for cooking such as stir-fry, roast, and stew, and most of them are dried in tea form. In this case, most commonly used fruiting body, which is usually called mushroom, is a part of the flower of a common plant. It is easy to think that a freshly shaped fruiting body is the whole mushroom, but the length of fruiting body is extremely short. During most of the year, fuzzy hyphae live parasitically in organic water such as dead trees.

The mushroom is derived from the spores of many dusts in the wrinkles of the bottom of the fruiting bodies. The spores germinate in the medium and become primary hyphae. The mushrooms then ingest the nutrients again and spread to the secondary hyphae. Mycelium is formed, and when fully matured for about 4 months, a fruiting body is formed to preserve the species and the growth process is repeated to form spores again.

On the other hand, the mycelium is the part corresponding to the roots, stems, and leaves of ordinary plants, and it can not be observed with eyes, and accumulates nutrients and active substances for growing fruiting bodies. It is rich in nutrients and physiologically active substances 16 times more than usual fruiting body. It is used for various medicines and health food, and especially the activity of the immune system is prominent. Compared to mycelium and fruiting bodies, fruiting body generally maintains its shape for at least several days and spreads the spores, so that the mycelium has a very dense tangle structure, while mycelium absorbs the surrounding nutrients and must continue to spread Because of this, it is growing relatively freely in most cases. All mycelium before mushroom development is white to light brown and does not show any characteristic color, but fruiting bodies grown here show dazzlingly diverse colors.

In the case of Ganoderma lucidum, the bitter taste is produced when boiled fruit bodies, while the mycelium has no bitter taste. In addition, mycelium does not contain toxic substances, but rather nutritional components (protein, amino acids, vitamins, minerals, various enzymes) more than four times more than fruity body is a report of nutrition. In addition, the mycelium contains approximately 50-60 times more medicinal ingredients, so it is indeed the actual mushroom.

In the past, mushrooms were mostly used as car or cooking forms using fruiting bodies of mushrooms, or in the form of tea using mushroom mycelium through general liquid culture. Most of the conventional mushroom tea is a powdery product in the form of a tea bag, or at home, it is somewhat inconvenient because it is a form in which the mushrooms and mushrooms are boiled and consumed. In addition, there was a disadvantage in that the sensory preference due to the mushroom-specific odor was somewhat low when drinking with a mushroom alone. In addition, mushrooms containing high-functioning mushrooms such as mushrooms and mushrooms were expensive, so it was difficult to take them easily. Therefore, it is necessary to use mushroom mycelium, which has high efficacy and can be widely used through mass production of mycelium through cultivation.

Therefore, the present inventors have found that the use of germinated mushroom mycelia cultured by inoculating mushroom mycelia into germinated cereals such as rice, brown rice, and soybean has a much higher nutritional value and is a popular RTD type for mixing with chicory Functional liquid tea.

KR 2000-0018537 A

The object of the present invention is to provide a liquid tea which is more nutritious by producing a functional tea by using mushroom mycelium inoculated with germinated brown rice or soybean.

More specifically, the object of the present invention is a functional liquid tea product prepared by mixing germinated cereal mushroom mycelium cultivated by inoculation with mushroom mycelia by germinating rice, brown rice, soybean and the like with general grains or herbal medicines, And to provide RTD-type liquid tea in which the mushrooms, grains and herbal medicines are well harmonized while emphasizing the functionality of the germinated grains versus the tea only. Here, the term "RTD" means "Ready to Drink ", that is, a drink that can be drunk immediately. In general, tea or coffee is extracted and consumed, meaning that the liquid tea of the present invention is commercialized for drinking.

Another object of the present invention is to provide an RTD type liquid tea which can be easily consumed by dissolving thirst and the like by mixing and extracting with brown rice, barley and other cereals or chicory in order to improve flavor peculiar to mushrooms.

In order to attain the above object, the present invention relates to a method for producing a gypsum extract, comprising mixing 0.1 to 0.3 parts by weight of germinated mushroom mycelia, 0.05 to 0.15 part by weight of germinated cereal fingi mushroom, and 0.05 to 0.2 part by weight of roasted chicory, 0.01 to 0.05 parts by weight of vitamin C, 0.003 to 0.015 parts by weight of a natural preservative, 0.005 to 0.02 parts by weight of sodium hydrogencarbonate and 0.05 to 0.2 parts by weight of a synthetic flavoring agent, based on 100 parts by weight of the composition. to provide.

In addition, the present invention relates to a method for producing a germinated mushroom, which comprises heating 0.1 to 0.3 parts by weight of germinated mushroom mycelia, 0.05 to 0.15 parts by weight of germinated cereal fungus mushroom and 0.05 to 0.2 parts by weight of roasted chicory after heating 100 parts by weight of purified water at a temperature of 80 to 100 캜 Followed by an extraction process for 5 to 20 minutes to obtain a mixed extract; Filtering the mixed extract twice or three times with a filter of 0.1-1 탆; 0.01 to 0.05 part by weight of vitamin C, 0.003 to 0.015 part by weight of a natural preservative, 0.005 to 0.02 part by weight of sodium hydrogencarbonate and 0.05 to 0.2 part by weight of a synthetic flavoring agent to 100 parts by weight of the filtered mixed extract solution; Sterilizing the compounding liquid at a temperature of 120 to 140 DEG C for 30 to 90 seconds in an ultrahigh-temperature instant sterilization (U.H.T) method, and filling the container; And a step of post-sterilization at 80 to 85 ° C for 10 to 20 minutes after cooling the compounded liquid filled in the container, followed by cooling.

The functional liquid tea composition according to the present invention is excellent in anticancer efficacy by using germinated cereal mushroom mycelia such as germinated mycelia and germinated cereal mushroom mycelium, and can be used for RTD type , It is easy to carry, but also uses grains and herbal medicines to reduce the odor of the mushrooms and enhance the fragrance of the mushrooms, making it easy for anyone to drink.

In addition, the functional liquid tea composition of the present invention has a high digestibility and a high nutritional value by using the mushroom mycelium or germinated cereal mushroom mycelium which is not liquid culture mushroom mycelium, A liquid car that is aimed simultaneously.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing a mixture of 100 parts by weight of water and 100 parts by weight of a mixed extract obtained by mixing 0.1 to 0.3 parts by weight of germinated potato mushroom mycelia, 0.05 to 0.15 parts by weight of germinated cereal fingi mushroom mycelia and 0.05 to 0.2 parts by weight of roasted chicory, 0.01 to 0.05 parts by weight of vitamin C, 0.003 to 0.015 parts by weight of a natural preservative, 0.005 to 0.02 parts by weight of sodium hydrogencarbonate, and 0.05 to 0.2 parts by weight of a synthetic flavoring agent.

The present invention uses a germinated mushroom mycelium cultured in a solid culture medium in which the grain is germinated.

The raw materials used for the germinated grains are preferably selected from rice, brown rice, soybean and the like, but it is particularly preferable to use brown rice which is easy to be extracted.

The mushroom mycelium used in the present invention is preferably a mushroom and a fungus mushroom having anticancer effect.

Mushroom is a mushroom which is mainly parasitic in the dead wood that has been growing for many years. It remains in the records in the name of "Mushroom Gangmok" or "Dongbokgam" in the name of Sangmyung, Sangsin, etc. and is effective for various diseases such as cancer, . Woody mud mushroom, a varietal of mushroom, was developed as an anticancer agent with excellent anticancer effect.

Mushrooms are called mushrooms and mushrooms. Mushrooms are also called mushrooms. The effect of Fungi Mushroom is the first anti-cancer effect. The polysaccharide ingredient which is contained in a lot of Mushroom mushroom is effective for liver cancer, stomach cancer, lung cancer, various cancers. The second is to lower cholesterol, prevent arteriosclerosis, and help improve blood. The third is the immunity-enhancing effect, which interferes with the growth of cancer cells and enhances the function of the immune system.

In one embodiment of the present invention, the mycelia of germinated grain mushrooms and the germinated mushroom mycelium of germinated cereals are prepared by inoculating and cultivating mushroom seeds such as mushroom or finch mushroom into cereals such as rice, brown rice, and soybean.

Most of the liquid culture method is used for the cultivation of mushroom mycelium. However, since the present invention can utilize germinated grains and mushroom mycelium by culturing mycelium using germinated rice, brown rice or soybean as a solid medium, The digestibility can be increased, and the nutritional value can be increased.

In the present invention, the functional grain mushroom tea was prepared by utilizing the germinated mycelium and the germinated cereal fungus mushroom mycelium excellent in anticancer and immunity effect as described above. However, when using only mycelium of cereal mushrooms, it is somewhat difficult to form popular senses due to the unique flavor of mushrooms.

In order to solve this problem, we tried to obtain the effect of improving the overall sensory performance by adding chicory.

Chicory has been used as a substitute for coffee for a long time.

The chicory is preferably roasted chicory. Roasted chicory is rich in sensuality and aroma when extracted.

It is also possible to add corn for the sensory enhancement effect instead of chicory.

The functional liquid tea composition of the present invention includes, as additives, vitamin C, a natural preservative, sodium hydrogencarbonate, a synthetic flavoring agent and the like.

Vitamin C is added for nutritional function and pH control. The pH should be adjusted to between 5.0 and 6.0 for preservation of the product during the shelf life. If you do not use vitamin C, the pH will be close to 7, which can cause problems with preservation of the product.

Natural preservatives mainly use grapefruit seed extract and other natural preservatives.

Sodium bicarbonate is a basic component, and when added only vitamin C, the pH is lowered to 4.0, so it can be sated too much. Therefore, it is necessary to adjust the pH and sour taste with proper use of sodium hydrogencarbonate together with vitamin C.

The synthetic flavoring agent is added to maintain the sensory properties.

In addition, the present invention relates to a method for producing a sprouted germinated mushroom, which comprises heating 0.1 to 0.3 parts by weight of germinated mushroom mycelia, 0.05 to 0.15 parts by weight of germinated mushroom mycelia and 0.05 to 0.2 parts by weight of roasted chicory after heating 100 parts by weight of purified water to a temperature of 80 to 100 캜 Followed by an extraction process for 5 to 20 minutes to obtain a mixed extract; Filtering the mixed extract twice or three times with a filter of 0.1-1 탆; 0.01 to 0.05 part by weight of vitamin C, 0.003 to 0.015 part by weight of a natural preservative, 0.005 to 0.02 part by weight of sodium hydrogencarbonate and 0.05 to 0.2 part by weight of a synthetic flavoring agent to 100 parts by weight of the filtered mixed extract solution; Sterilizing the compounding liquid at a temperature of 120 to 140 DEG C for 30 to 90 seconds by an ultrahigh temperature instant sterilization (UHT) method, and filling the container; And a step of post-sterilization at 80 to 85 ° C for 10 to 20 minutes after cooling the compounded liquid filled in the container, followed by cooling.

Hereinafter, the method for producing the functional liquid crystal composition of the present invention will be described step by step through specific examples.

Step 1: Extraction process

0.1 to 0.3 parts by weight of germinated brown rice mushroom mycelia, 0.05 to 0.15 part by weight of germinated brown rice fungus mushroom, and 0.05 to 0.2 part by weight of roasted chicory are added and heated at a temperature of 80 to 100 캜 for 5 to 20 minutes The extraction process is carried out to obtain a mixed extract.

Second stage: filtration process

The mixed extract is filtered with a filter of 0.1-1 탆 2-3 times. In this case, when the filter having a size larger than 1 μm filter is used, the contents are not properly filtered, resulting in sedimentation due to the contents at the time of the production of the product, thereby deteriorating the sensibility and appearance. need.

Step 3: Blending process

0.01 to 0.05 part by weight of vitamin C, 0.003 to 0.015 part by weight of a natural preservative, 0.005 to 0.02 part by weight of sodium hydrogencarbonate and 0.05 to 0.2 part by weight of a synthetic flavoring agent are added to 100 parts by weight of the filtered mixed extract.

Step 4: Sterilization and Filling process

The mixture obtained in the third step is sterilized at 120 to 140 ° C for 30 to 90 seconds, and filled in a PET container.

Step 5: Post sterilization  And cooling process

In the fourth step, the compounded liquid in the container is post-sterilized at 80 to 85 ° C for 10 to 20 minutes and then cooled to 40 ° C or less.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified or changed by those skilled in the art within the scope of the present invention.

Example  1 to Example  3, and Comparative Example  1 to Comparative Example  2: Preparation and evaluation of mixed extract

A mixed extract was prepared according to the ingredients and contents of Table 1 below using the process for preparing the functional liquid tea composition of the present invention

ingredient Example 1
(Parts by weight) Example 2
(Parts by weight) Example 3
(Parts by weight) Comparative Example 1
(Parts by weight) Comparative Example 2
(Parts by weight) Germinated brown rice mushroom mycelium 0.1 0.2 0.3 0.08 0.35 Germinated brown rice fungus mycelium 0.05 0.1 0.15 0.03 0.2 Roasted chicory 0.05 0.1 0.2 0.03 0.25 Purified water 100 100 100 100 100

When the content of the germinated brown mushroom mycelia was less than 0.1 part by weight, the taste of the mushroom was almost insufficient. When the amount of the mushroom was more than 0.3 part by weight, the total sensory quality It was insufficient.

In the case of the germinated brown rice fingi mushroom mycelium, when it was less than 0.05 part by weight, the organoleptic condition was insufficient. When it exceeded 0.15 parts by weight, the overall sensory quality was insufficient due to the unique flavor of chinchilla. Also, in case of roasted chicory, less than 0.05 part by weight, the overall product color was too soft, resulting in poor texture and poor taste. When it exceeds 0.2 part by weight, the color is too thick and the flavor of chicory is strong, so that the insolence as a grain mushroom tea is insufficient. The sensory evaluation was based on evaluation of 30 persons ingested.

Example  4, and Comparative Example  3 to Comparative Example  5: Preparation and evaluation of mixed extract

A mixed extract was prepared according to the ingredients and contents of Table 2 below using the process for preparing the functional liquid tea composition of the present invention

ingredient Example 4
(Parts by weight) Comparative Example 3
(Parts by weight) Comparative Example 4
(Parts by weight) Comparative Example 5
(Parts by weight) Germinated brown rice mushroom mycelium 0.2 0.2 0.2 0.2 Germinated brown rice fungus mycelium 0.1 0.1 0.1 0.1 Roasted chicory 0.1 - - - Dingle - 0.1 - - Brown rice - - 0.1 - barley - - - 0.1 Purified water 100 100 100 100

Sensory evaluation of the mixed extracts from the above showed that the appropriate brown color and fragrant flavor were good for mushroom tea when mixed with chicory, but the color of mulberry was relatively soft and the taste was so strong that the fragrance of mushroom tea Was somewhat lacking. In the case of brown rice, the color of the extract is too soft, and the brown rice flavor is strong, so there is a concern that it may be mistaken as a grain car. In the case of barley, the collar is too thick to remind the barley tea and the barley flavor is strong.

As shown above, chicory was selected as the most suitable for the extraction experiment by mixing the grains and medicinal materials which can be matched with the mycelium of mushrooms. The sensory evaluation was based on evaluation of 30 persons ingested.

Example  5 and Comparative Example  6 - Comparative Example  9: Functionality Liquid tea  Preparation and evaluation of composition

According to the constituents and contents of Table 3 below, a functional liquid-phase tea composition was prepared using the process for producing the functional liquid-phase tea composition of the present invention

ingredient Example 5
(Parts by weight) Example 6
(Parts by weight) Example 7
(Parts by weight) Comparative Example 8
(Parts by weight) Comparative Example 9
(Parts by weight) The mixed extract of Example 2 100 100 100 100 100 Vitamin C 0.02 0.01 0.05 0.008 0.06 Sodium hydrogencarbonate 0.013 0.005 0.02 0.003 0.025 Grapefruit seed extract 0.007 0.003 0.015 0.002 0.017 Synthetic flavoring agent 0.15 0.05 0.2 0.13 0.25

As a result of evaluating the taste of the functional liquid tea composition prepared as described above, the content of vitamin C was the most suitable when it was 0.01 to 0.05 part by weight, and the preservation effect was obtained when the natural preservative, grapefruit seed extract, was 0.003-0.015 parts by weight. Sodium bicarbonate is most suitable when it is 0.005-0.02 parts by weight, and when it is 0.05-0.2 parts by weight in the case of the synthetic flavoring agent, it can maintain the most appropriate sensory properties. The sensory evaluation was based on the evaluation of 30 persons ingested.

Claims (5)

The present invention relates to a method for preparing a mixture of vitamin C and vitamin C, which comprises mixing 0.1 to 0.3 parts by weight of germinated mushroom mycelia, 0.05 to 0.15 parts by weight of germinated cereal fingi mushroom, and 0.05 to 0.2 parts by weight of roasted chicory, 0.003 to 0.015 part by weight of a natural preservative, 0.005 to 0.02 part by weight of sodium hydrogencarbonate, and 0.05 to 0.2 part by weight of a synthetic flavoring agent. The functional liquid tea composition according to claim 1, wherein rice germ, brown rice or soybean is used as the germinated grains. The functional liquid tea composition according to claim 1, wherein brown rice is used as the germinated grains. 100 parts by weight of purified water is heated at a temperature of 80 to 100 DEG C, 0.1 to 0.3 parts by weight of germinated mushroom mycelia, 0.05 to 0.15 part by weight of germinated cereal fungus mushroom and 0.05 to 0.2 parts by weight of roasted chicory are added, The extraction step is performed to obtain a mixed extract; Filtering the mixed extract twice or three times with a filter of 0.1-1 탆; 0.01 to 0.05 part by weight of vitamin C, 0.003 to 0.015 part by weight of a natural preservative, 0.005 to 0.02 part by weight of sodium hydrogencarbonate and 0.05 to 0.2 part by weight of a synthetic flavoring agent to 100 parts by weight of the filtered mixed extract solution; Sterilizing the compounding liquid at a temperature of 120 to 140 DEG C for 30 to 90 seconds in an ultrahigh-temperature instant sterilization (U.H.T) method, and filling the container; And a step of post-sterilizing the mixed liquid filled in the container at 80 to 85 캜 for 10 to 20 minutes and then cooling the liquid mixture. The method according to claim 4, wherein the germinated grains are rice, brown rice or soybean.