KR20180064681A - Roasting method for enhancing beta-glucan of chaga mushroom and method for preparing chaga mushroom leached tea - Google Patents

Abstract

Disclosed are: a method for roasting Inonotus obliquus for enhancing beta-glucan; and a method for preparing a leached tea of Inonotus obliquus comprising the same. The method for roasting the Inonotus obliquus according to embodiments of the present invention comprises the following steps: roasting the Inonotus obliquus under gradual temperature-rising conditions through three roasting steps; and spraying moisture to the outer surface of the Inonotus obliquus before each roasting step to prevent ignition of the outer surface of the Inonotus obliquus, and thus the roasting Inonotus has improved taste and flavor and has increased content of beta-glucan and the anti-obesity efficacy.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing a mushroom-containing roasted mushroom,

The present invention relates to a method of roasting mushroom roasting and a method of manufacturing a mushroom leaching tea comprising the same, and more particularly, to a roasting method of roasted mushroom roasting method which is a pretreatment process for increasing the content of beta-glucan, And a method of manufacturing a tea mushroom leach comprising the mushroom roasting method.

The mushroom (Scientific name: Inonotus obliquus) grows on the trunk and branches of a living birch and grows big in the nutrients of the birch. It is found in Russia, Northern Europe and North America. Among them, It is known to have value.

The chaga mushroom may be selected from the group consisting of lanostane-type triterpene, various precursor compounds such as ergosterol and glucositole, beta-glucan, flavonoid, inositol, ), Lignin (Lignin) and other physiologically active ingredients. In addition, various kinds of pigment, organic acids, tannins, and natural steroids are known to contain. As a result, it has been used for the treatment and prevention of various diseases such as cancer in Russia, where chaga mushrooms are naturally grown. In Japan and the United States, attention has been paid to the immune enhancement effect of these mushrooms and various health supplements such as capsules and drinks We are developing. In particular, SOD (Superoxide dismutase), which is well known for its anticancer effects, is known to prevent beta-glucan and adult diseases and aging.

Studies on chaga mushrooms have been conducted domestically and abroad, but the form of chaga mushrooms currently consumed domestically is limited to parts of chaga mushroom, chaga mushroom powder, chaga mushroom extract, and extract And is recognized only by the public as a kind of health food mainly for cancer patients.

In addition, most current mushroom products are consumed in the form of drinking mushroom raw materials or powder in water. For example, the tea mushroom raw material is sliced, the water is boiled, and then cooled to 50 to 60 DEG C, and the sliced tea is stored in the cooled water for 2 days or more, and then the obtained extract is taken. Betaglucan, the major physiologically active ingredient of chaga mushrooms, is known to be destroyed at temperatures above 80 ° C. However, this approach is too cumbersome, which lowers consumer accessibility and convenience, and it takes a long time to get the mushroom into water.

As a result, companies that sell chaga mushrooms have been required to commercialize chaga mushrooms as products that can be easily accessed by the public in order to increase sales volume. A representative example of this new product line is chaga mushroom beverages. Considering the problems of existing products, the most important factors in manufacturing mushroom beverages, for example, leach tea, are: 1) they are manufactured in a form that is easy for consumers to drink, and 2) Third, it will reduce the time spent on mushrooms in water, and the content of useful components of mushrooms will not decrease. The inventors of the present invention paid attention to these points and repeated a number of tests, resulting in the completion of the present invention.

The present invention provides a method of roasting mushroom which can enhance the content of betaglucan, which is one of physiologically active components of mushroom, and improve the anti-obesity effect.

The present invention also provides a method for manufacturing a tea mushroom leach using the method of the present invention, which can improve the beta-glucan content of the mushroom and improve the anti-obesity effect while being easily disturbed in a short time by including the mushroom roasting method.

According to an aspect of the present invention, there is provided a method of manufacturing a roaster comprising: a) preheating a roaster group; b) injecting chopped mushroom into the roaster; c) spraying water primarily on the outer surface of the mushroom; d) roasting the mushroom first until the surface temperature of the mushroom reaches a first temperature; e) spraying secondarily the moisture onto the outer surface of the mushroom after primary roasting; f) secondarily roasting the mushroom until the surface temperature of the mushroom reaches a second temperature greater than the first temperature; g) spraying water thirdarily onto the outer surface of the mushroom after the second roasting; And h) third roasting the mushroom until the surface temperature of the mushroom is greater than the second temperature and the third temperature - the third temperature is less than or equal to 88 캜. Can be provided.

According to another aspect of the present invention, there is provided a method for producing a mushroom comprising: crushing a mushroom treated with the mushroom roasting method; And a packaging step of sealing the crushed chaga mushrooms in a forge, thereby providing a method of manufacturing a chaga mushroom leach.

The method for roasted mushroom roasting according to embodiments of the present invention comprises roasting the roasted mushroom under a gradually increasing temperature condition in three steps, spraying moisture on the outer surface of the roasted mushroom before each roasting step, By preventing ignition, not only the taste and flavor can be improved, but also the content of beta-glucan can be increased and the anti-obesity effect can be improved.

In addition, the tea mushroom treated with the mushroom roasting method is pulverized and sealed in a forge to produce a leach tea product form. In this way, the content of betaglucan in the mushroom is easily increased, and the content of the mushroom leaching Can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method of chaga roasting according to one embodiment of the present invention.
Figure 2 is an electric roaster and roasting image used in this test.
Fig. 3 is a graph showing the relative sizes of beta-glucan contents of mackerel mushrooms corresponding to Comparative Examples 1, 2 and Examples.
Figs. 4 to 6 show test results of beta-glucan content (Issuer: Director, Korea Functional Food Research Institute) of Comparative Example 1 and Example.
Fig. 7 is a graph showing the effect of inhibiting lipid formation in Comparative Examples 1, 2 and Examples. Fig.
Fig. 8 is an image obtained by photographing a tea bag prepared by a tea mushroom corresponding to Comparative Example 1, and a roasting tea made by a tea mushroom corresponding to the embodiment, with a sample of the tea bag for 2 minutes for the same time.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the following description is illustrative of the present invention, and the technical spirit of the present invention is not limited to the following description. BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method of chaga roasting according to one embodiment of the present invention.

Referring to FIG. 1, a method of roasting mushroom roasting comprises: a) preheating a roaster; b) injecting chopped mushroom into the roaster; c) primary roasting step; d) a second roasting step; And e) a third roasting step.

The method of the mushroom roasting according to embodiments of the present invention is characterized by roasting the mushroom in multiple stages.

The roasting method is one of raw material processing methods for obtaining the unique flavor and color of the food itself in the processing of foods and the like. The roasting treatment increases the content of water-soluble solids by decomposition, synthesis, condensation, etc., and causes a browning reaction to produce a brown coloring matter and a fragrance component. The amino-carbonyl reaction products produced at this time are not only antioxidant, ≪ / RTI > activity. Such a roasting process is a process mainly used for coffee, cocoa, barley tea, and the like.

In the processing of mushroom foods, roasting is also known in the pretreatment process to enhance the taste and flavor of raw mushroom (mushroom, shiitake, etc.). However, unlike other mushrooms, the mushroom has many difficulties in applying the roasting process due to its characteristics. Specifically, chaga mushroom grows on the birch by growing on the birch, eating nutrients of the birch, roots down inside the birch, and grows out. In this process, the material of the outer skin that is exposed to the outside and the endothelium that is connected to the tree and consumes the nutrients are greatly different. The outer surface of the mushroom is black, very rough, hard and has many cracks. On the other hand, the endothelium is very similar to the woody material with australite color and has a very low water content (generally a water content of 14%) as compared with other mushroom products, since the mushroom is immediately dried to maintain the nutritional content of the mushroom after picking. Below).

Due to these characteristics, it is very difficult to find the optimum roasting process condition for the mushroom. If the roasting temperature is increased to achieve the roasting effect, there is a problem that the mushroom is completely burned due to the low moisture content of the mushroom, but the roasting effect is not realized when the roasting temperature is lowered. The inventors of the present invention have recognized the problem of the mushroom roasting process and repeated a number of tests. As a result, if the mushroom is roasted under a gradually increasing temperature condition at a plurality of stages of roasting, the roasting effect can be realized And the present invention has been completed.

Hereinafter, each step will be described in detail.

Preheating phase

In step S110, the roaster unit is preheated. The preheating temperature may be 70-80% of the targeted drum temperature in the primary roasting. For example, the preheating temperature may range from 60 ° C to 80 ° C based on the drum temperature.

The roaster group used in the mushroom roasting process according to embodiments of the present invention may be an electric roaster group. Here, the electric roaster means a roaster machine using a far infrared ray or a halogen radiant heat.

In relation to the roaster, there are roasted roasting machines, hot-air roasting machines and electric roasting machines. The flame-type roaster is not suitable for roasting the mushroom in such a way that a heat source such as a burner is directly delivered to the drum where the raw material to be roasted is received. As described above, when the roasted roasted mushroom has a low water content, the roasted mushroom is completely burned before being roasted. Also, in the case of a flame-retardant roaster, it is not easy to control the roasting temperature, and thus it is not suitable to be applied to the present invention in which roasting must be performed in multiple stages.

The hot-air type roaster is a method in which raw material is roasted by using the air heated by the heat source to warm the drum, and the heat efficiency is low and it takes a long time to adjust the target roasting temperature. Not appropriate.

Thus, it may be desirable to use an electric roaster group for the roaster group used in the mushroom roasting process according to embodiments of the present invention. The electric roaster is easy to control the roasting temperature, and is effective in terms of heat efficiency and time. The electric roaster may be a commonly used product. The electric roaster includes a roasting drum into which mushrooms are introduced. The roasting drum is equipped with a stirrer therein, and the roasting raw material can be mixed evenly by the rotational force of the stirrer. In addition, the electric roaster can confirm the temperature of the roasting drum in real time from outside by the temperature sensors mounted on one or more of them. In addition, the electric roaster used in the present invention may include all conventional electric roister units, and a detailed description thereof will be omitted.

Step of injecting mushroom

In step S120, the crushed mushroom is put into the roasting drum of the electric roaster. The reason for crushing the mushroom before roasting is to maximize the roasting effect by making the surface of the mushroom larger so that the tea is uniformly transferred to the mushroom in the roasting process. At this time, a known method may be used as the pulverizing method. The pulverization size is not particularly limited. For example, chaga mushrooms can be pulverized into an irregular shape, with each pulverized material having a length and a length in the range of about 1 to 2 cm.

Primary Roasting Phase

In step S130, the carrot mushroom put in the electric roaster is roasted first. The first stage of roasting can be divided into two parts. The preliminary stage is the spraying of water onto the outer surface of the mushroom. The latter step is a roasting step, specifically roasting the chrysanthemum until the surface temperature of the chrysanthemum reaches a first temperature.

The reason why water is sprayed on the outer surface of chaga mushroom before roasting is that the water content of chaga mushroom is relatively low as compared with other mushroom as described above and is not suitable to apply roasting condition, So that the roasted mushroom is completely burned during the roasting process so that stable roasting can be achieved.

The water spray may be a method of spraying water droplets having a size of several to several tens of 탆 in a spray manner on the ground mushroom pulverized product. For this purpose, it is also possible to separately mount the water atomizing device on the top of the roasting drum of the electric roaster. In one embodiment, the water spray may be performed at a rate of 4 to 6 ml / sec for about 2 to 7 seconds.

After the water spray, primary roasting is performed, and the primary roasting can be performed until the surface temperature of the charged mushroom reaches the first temperature. More preferably, the first temperature is 75 ° C or higher and 78 ° C or lower. More specifically, the first temperature is 77 ° C or higher and 78 ° C or lower. desirable.

In one embodiment, one or more temperature sensors may be installed on the bottom surface of the roasting drum of the electric roaster. The temperature sensor may comprise a tip. And the tip contacts the surface of the mushroom to measure the surface temperature of the mushroom in real time. The electric roaster can display the surface temperature of the mushroom measured by the temperature sensor on the outside in real time. When the roasting starts, the temperature inside the drum rises and the temperature of the surface of the mushroom that receives the heat also rises. At this time, when the temperature of the surface of the mushroom measured by the temperature sensor reaches the first temperature, the first roasting is terminated. In this case, the roasting time may be 10 minutes to 15 minutes. The range of the temperature of the roaster in the first roasting may be 80 ° C or more and less than 120 ° C, more specifically 100 ° C or more and less than 120 ° C or more preferably 110 ° C or more and 120 ° C or less Do. If the temperature of the drum of the roaster is lower than the above range, the roasting takes longer than necessary and is not suitable for mass production. If the temperature is higher than the above range, there is a high possibility that the mushroom is burned despite the water spray.

Secondary Roasting Step

In step S140, the mushroom is roasted secondarily. The second roasting stage can be divided into two parts as in the first roasting stage. The preliminary stage is the spraying of water onto the outer surface of the mushroom. The latter step is a second roasting step, specifically a second roasting of the mushroom until the surface temperature of the mushroom reaches a second temperature.

After the first roasting is completed, the car replenishes the mushrooms with water and at the same time lowers the temperature of the mushroom slightly to prevent the mushroom from burning completely during the second roasting process. The water spray can be performed in the same or similar manner as in the primary roasting, and redundant description will be omitted.

After the spraying of water, the second roasting is carried out until the surface temperature of the charged mushroom reaches the second temperature. Wherein the second temperature is greater than the first temperature in the first roasting. In one embodiment, the second temperature may be 72 ° C or higher and 83 ° C or lower. More specifically, the second temperature is preferably 76 ° C or higher and 83 ° C or lower. More specifically, the second temperature may be 80 ° C or higher Lt; 0 > C or lower.

In the same manner as the first roasting, when the temperature of the surface of the mushroom measured by at least one temperature sensor installed on the bottom surface of the roasting drum of the electric roaster reaches the second temperature, the second roasting is terminated. In this case, the roasting time may be 10 minutes to 15 minutes. In addition, the range of the drum temperature of the roaster in the second roasting may be 120 deg. C or higher and lower than 124 deg. C, more preferably 122 deg. C or higher and 124 deg. C or lower, more specifically 123 deg. Do. If the temperature of the drum of the roaster is lower than the above range, the first roasting is repeated, and the progressive increase in temperature does not improve the flavor and aroma of the mushroom. If the temperature is higher than the above range, the mushroom may burn This is big.

Third Roasting Step

In step S150, the mushroom is roasted third. The third roasting stage can be divided into two parts as in the second roasting stage. The preliminary stage is the spraying of water onto the outer surface of the mushroom. The latter step is a third roasting step, specifically, third roasting the mushroom until the surface temperature of the mushroom reaches the third temperature.

After the second roasting is completed, the car replenishes the mushrooms with water and lowers the temperature of the mushrooms slightly to prevent the mushrooms from burning completely during the third roasting process. The water spray can be performed in the same or similar manner as in the first and second roasting, and redundant description will be omitted.

After the spraying of water, third roasting is performed, and the third roasting can be performed until the surface temperature of the charged mushroom reaches the third temperature. Wherein the third temperature is greater than the second temperature in the second roasting. In one embodiment, the third temperature may be 76 ° C or more and 88 ° C or less. More specifically, the third temperature is preferably 80 ° C or more and 88 ° C or less. More specifically, the third temperature is 84 ° C or more Lt; 0 > C or lower.

In the same manner as the first and second roasting, when the temperature of the surface of the mushroom measured by at least one temperature sensor installed on the bottom surface of the roasting drum of the electric roaster reaches the third temperature, the third roasting is terminated. In this case, the roasting time may be 10 minutes to 15 minutes. In addition, the range of the drum temperature of the roaster in the third roasting may be 124 deg. C or higher and lower than 146 deg. C, more preferably 124 deg. C or higher and lower than 140 deg. C, and more specifically 124 deg. Do. If the temperature of the drum of the roaster is lower than the above range, the second roasting is repeated, and the progressive increase in temperature does not improve the flavor and aroma of the mushroom. If the temperature is higher than the above range, the mushroom may burn This is big.

When the single roasting is performed without roasting the mushroom in multiple stages as in the present invention, when the drum temperature exceeds 130 ° C, the mushroom starts burning and completely burns when the temperature exceeds 140 ° C. However, as in the present invention, roasting is carried out in three steps through a gradual heating step, and when the surface of the mushroom is sprayed with water immediately before each roasting step, the mushroom does not burn even when the drum temperature exceeds 140 ° C in the roasting process (Specifically, lower than 146 캜), it is possible to maximize the roasting effect. Betaglucan, which is a major physiologically active ingredient of chaga mushroom, is known to be destroyed at a temperature of 80 ° C or higher. As in the case of the present invention, roasting is carried out in three stages through a gradual heating step, It was confirmed that even when the surface temperature of the mushroom was raised to a level close to 88 DEG C in the roasting process, the content of the free beta-glucan was increased. As a result, the quality of the mushroom was improved by the method according to the present invention have.

How to make tea mushroom leach

The present invention can additionally provide a method of manufacturing a tea mushroom leach. Leached tea refers to a tea made from a small package of raw materials or special paper wrapping materials that can be used in drinking water.

The method for manufacturing a tea mushroom leach according to the present invention may include a step of crushing a mushroom treated with the mushroom roasting method according to the present invention described above and a packing step of sealing the crushed mushroom into a forge have.

Specifically, the tea mushroom treated with the tea mushroom roasting method according to the present invention first crushes the mushroom. The pulverization size may be about 0.3 mm or more to less than 1 mm. As a result of examining the degree of dusting according to the size of crushing, it was confirmed that when the crushing size of the crushing mushroom was 1 mm or more, the crushing size of the crushing mushroom was preferably less than 1 mm, more specifically 0.5 mm or more and less than 1 mm . On the other hand, the pulverizing method is not limited, and a commonly used pulverizing method can be used.

Next, the crushed chaga mushrooms are sealed in a forge. The forge may be a forge commonly used in the teabag field. The sealing process can also be performed by a commonly used process, and a detailed description thereof will be omitted.

On the other hand, only the crushed chaga mushrooms may be sealed by putting them in a forge, or other crushed raw materials other than crushed chaga mushrooms may be sealed together in a forge. The former is a single leach with mushroom, and the latter is a mixed leach with mushroom. The kind of the other pulverizing raw material is not particularly limited as long as it is not a raw material for destroying the physiologically active ingredient of the mushroom. For example, the other pulverization raw materials may be natural products such as medicinal plants, vitamins, refreshing agents (menthol, peppermint, etc.), sweeteners, flavoring agents (natural flavors, synthetic flavors and the like) and the like.

As described above, the mushroom roasting method according to the embodiments of the present invention includes roasting the mushroom under the gradually increasing temperature conditions in three steps, spraying moisture onto the outer surface of the mushroom before each roasting step, , It is possible to provide a tea mushroom which not only enhances taste and flavor but also increases the content of beta-glucan. In addition, the tea mushroom treated with the mushroom roasting method is pulverized and sealed in a forge to produce a leached tea product, thereby providing a tea mushroom leach with improved beta-glucan content of the mushroom while being easily disturbed in a short time . Further, as described in the following test examples, it has been confirmed that the anti-obesity effect of the mushroom treated with the mushroom roasting method according to the embodiments of the present invention is further improved, and thus the mushroom and the mushroom leaching can do.

Test Example

Hereinafter, the present invention will be described by way of examples. The following Test Examples are intended to further illustrate the present invention, and the present invention is not limited to the following Test Examples.

(1) Preparation of Comparative Examples and Examples

All the mushrooms used in the comparative examples and the examples were products directly imported from Artificial Life Co., Ltd. Chaga mushrooms were pulverized into an irregular shape, and the mean lengths of the length and width of each pulverized material were 1.46 cm ± 0.18 and 1.1 ± 0.16 cm, respectively. Meanwhile, the electric roaster used in the roasting was a bidirectional drum rotation type roaster of Emax Corporation (product name: Smart 1500). 2 shows the electric roaster used in this test and the roasting image.

Comparative Example 1 was not roasted separately. Comparative Example 2 was subjected to a single roasting process. The roasting condition of Comparative Example 2 was that when the surface temperature of the mushroom reached 78 캜 (the inside temperature of the drum was 137 캜), the roasting was completed and the time taken was about 13 minutes. Though the tea mushroom was not completely burned, the tea was dark brown to mushroom-shaped.

The examples were subjected to a three-step roasting process as in the present invention. The first stage roasting was terminated when the surface temperature of the mushroom was below 78 ° C (118 ° C inside the drum), and the second stage roasting was terminated when the surface temperature of the mushroom was below 83 ° C (the inside temperature of the drum was 123 ° C) The three-stage roasting was terminated when the surface temperature of the mushroom was below 88 ° C (the internal temperature of the drum was 135 ° C). The roasting time was 4 minutes, 3 minutes and 7 minutes, respectively. Also, before each roasting step, water was sprayed onto the surface of the mushroom, specifically, sprayed at a rate of 6 ml / sec immediately before each roasting step. As a result of the completion of the stage 3 roast, the mushroom did not burn but became brown.

(2) Measurement of beta-glucan content

The content of beta-glucan was determined for Comparative Examples 1, 2 and Examples. The amount of beta-glucan was determined by subtracting the α-glucan from the total glucan content using a Mixed-Linkage β-glucan kit (Megazyme kit). The measurement was repeated three times.

A specific method of measuring the total glucan content is as follows. First, 1.5 ml of HCl was added to 100 mg of mash mushroom corresponding to Comparative Examples 1, 2 and Example, and the mixture was allowed to stand for 30 minutes and 45 minutes. Then, 10 ml of water was added thereto and reacted for 100 hours for 2 hours. 2N KOH was added. Next, increase the volume to 100 ml with 200 mM sodium acetate buffer, centrifuge at 1,500 xg for 10 minutes, add 0.1 ml of the supernatant to 0.1 ml of Bottle 1 solution (mixture of exo-1,3 β-glucanase and β-glucosidase) And reacted at 40 for 1 hour. Then, 3 ml of GOPOD mixed solution (glucose reagent + glucose oxidase, peroxidase, 4-aminoantipyridine) was added and reacted for 40 minutes and 20 minutes, and the absorbance was measured at 510 nm.

A specific method of measuring the content of alpha-glucan is as follows. First, 2 ml of KOH was added to 100 mg of mash mushroom corresponding to Comparative Examples 1, 2 and Example, mixed and homogenized in an ice water bath for 20 minutes. Next, 8 ml of 1.2 M sodium acetate buffer was added and 0.2 ml of bottle 2 solution (50% glycerol + amyloglucosidase 1,630 U / ml + invertase 500 U / ml solution) was mixed and centrifuged for 40 and 30 minutes. Thereafter, the GOPOD mixture was added to 0.1 ml of the supernatant, and the absorbance was measured at 510 nm after 40, 20 min reaction.

Fig. 3 is a graph showing the relative sizes of beta-glucan contents of mackerel mushrooms corresponding to Comparative Examples 1, 2 and Examples. Referring to FIG. 3, in Comparative Examples 1 and 2, the content of beta-glucan was not significantly different (Comparative Example 2 was slightly higher) Specifically, it was confirmed that the Examples had a beta glucan content of about 1.3 times higher than those of Comparative Examples 1 and 2. In addition, the significance was verified by T-test at p <0.05, and these differences were significant.

These results suggest that the glucan with polymer structure is effectively degraded in the multi-stage roasting process. That is, from the above test results, the roasting is performed in three stages through a gradual heating step, and when the surface of the mushroom is sprayed with water immediately before each roasting step, the mushroom does not burn even when the drum temperature exceeds 130 ° C in the roasting process , It could be confirmed that the content of betaglucan in chaga mushrooms can be increased.

On the other hand, in the case of Comparative Example 1 and Example, beta-glucan was measured by the Korea Functional Food Research Institute (request date: 2016.11.09, issue date of test report: 2016.11.21) (3-step roasted mushroom) showed an average beta-glucan content of 73.29 mg / g (twice tested, 72.12 mg / g and 74.46 mg / g, respectively) ), It was objectively confirmed that the content of beta-glucan in the mushroom according to the present invention was higher. The results of the inspection by the Korea Functional Food Research Institute are shown in FIG. 4 to FIG. 6, respectively. Fig. 4 is a comparative example 1, and Figs. 5 and 6 are inspection results of the embodiment.

(3) In vitro anti-obesity efficacy evaluation

In order to confirm the accumulation of fat in 3T3-L1 cells according to the differentiation process, each of the samples was treated with a mushroom sample of Comparative Example 1 and Example (specifically, mushroom extract 100, 200 ug / ml) After removing the culture medium of 3T3-L1 cells differentiated for days, 500 μL of 10% formalin solution was added and left at room temperature for 5 minutes. Next, the cells differentiated with the same amount of formalin solution were left at room temperature for more than 1 hour, formalin was removed, and cells were completely dried by washing with 500 μL of 60% isopropanol solution. Then, the fat components accumulated in the cells were stained with an oil red O working solution (ORO: DDW = 6: 4) and then washed 3 to 5 times or more to completely remove the solution. Then, hematoxylin was treated for 1 minute for nuclear staining. After washing, hematoxylin was completely removed and dried, and images were taken. Oil red O bound to accumulated fat in the cells was eluted with 100% isopropanol and absorbance was measured at 520 nm.

7 is a graph showing the liposome formation inhibitory effects of Comparative Examples 1, 2 and Examples. Referring to FIG. 7, it was confirmed that in all of Comparative Examples 1, 2 and Example, lipid peroxidation of 3T3-L1 cells differentiated into fat was significantly inhibited at 100 and 200 ug / ml of mushroom extract .

Specifically, in case of chicory mushroom extract at a concentration of 100 ug / ml, Comparative Example 2, which has been subjected to a single roasting process, and Example of multi-stage roasting, which have been subjected to a single roasting process, (P <0.1). The results of the T-test are shown in Fig. In other words, when the carrots were roasted in the pretreatment process, the anti-obesity effect of the mushroom was improved. Further, it was confirmed that the degree of inhibition of lipid perforation of 3T3-L1 cells was greater in the case of Comparative Example 2 than in Example.

On the other hand, it was confirmed that the effect of inhibiting lipogenesis of differentiated 3T3-L1 cells in Comparative Example 2 and Example was higher than that of Comparative Example 1 (p <0.1 at Tg of 200 ug / ml) -test). Furthermore, it was confirmed that the inhibitory effect of 3T3-L1 cells on lipid peroxidation was greater in the case of the example than in the case of the comparative example 2 (significance test through T-test at p <0.1).

As a result of the test, it was confirmed that the extract of Chaga mushroom has a high inhibitory effect on lipid peroxidation. Especially, when the multi-stage roasting is carried out by the pretreatment process of chimpanzee according to the present invention,

(4) Manufacture and evaluation of leach vehicles

The tea mushroom corresponding to the Comparative Example 1 and the Example was pulverized (pulverization size of 0.5 mm to less than 1.0 mm), and 1 g of each tea was taken out to the tea bag filter to prepare each of the leach tea samples. Next, each of them was poured into 135 ml of 75 ° C water (one cup of ordinary paper cup) for 2 minutes, and then the color of the tea was visually checked. After that, the taste and flavor were confirmed by tasting. Fig. 8 is an image obtained by photographing a tea bag prepared by a tea mushroom corresponding to Comparative Example 1, and a roasting tea made by a tea mushroom corresponding to the embodiment, with a sample of the tea bag for 2 minutes for the same time.

Referring to FIG. 8, it can be confirmed that the roasting tea has a significantly darker brownish brownish brownish sample than the tea brownish brownish brownish brownish sample.

On the other hand, the mushroom samples of Comparative Example 1 and Examples were extracted with 10 times of water in a 70 water bath for 24 hours. The resulting extract was filtered with a filter paper (Whatman paper No. 2) The concentrate was centrifuged at 70 rpm in a 70 water bath with a large rotary evaporator and then concentrated to a small rotary evaporator to prepare a concentrate for final freeze drying. Next, the completed concentrate was placed in a silver - bag lunch box, frozen for 24 hours or more in a deep freezer, and freeze - dried for powdering of the mushroom samples for 3 days or more in a freeze dryer. Freeze - dried mushroom samples were finely pulverized and weighed and the extraction yield was calculated.

As a result, it was found that the extraction yield of the mushroom of Comparative Example 1 was about 155 mg / g, and the extraction yield of the mushroom of the Example was about 199 mg / g. The extraction yield of mushroom was higher than that of mushroom by about 1.3 times.

Embodiments of the present invention have been described above. However, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims. It will be understood that various modifications may be made in the invention, and that such modifications are also included within the scope of the present invention.

Claims (5)

a) preheating the roaster group;
b) injecting chopped mushroom into the roaster;
c) spraying water primarily on the outer surface of the mushroom;
d) roasting the mushroom first until the surface temperature of the mushroom reaches a first temperature;
e) spraying secondarily the moisture onto the outer surface of the mushroom after primary roasting;
f) secondarily roasting the mushroom until the surface temperature of the mushroom reaches a second temperature greater than the first temperature;
g) spraying water thirdarily onto the outer surface of the mushroom after the second roasting; And
and (h) third roasting the mushroom until the surface temperature of the mushroom is above the second temperature and the third temperature - the third temperature is below 88 占 폚. The method according to claim 1,
i) discharging the mushroom and cooling at room temperature. The method according to claim 1,
The first temperature is 78 占 폚 or less,
The second temperature is 83 DEG C or less,
Lt; RTI ID = 0.0 &gt; 88 C. &lt; / RTI &gt; The method of claim 3,
The range of the temperature of the drum of the roaster in step d) is in the range of 80 ° C or more and less than 120 ° C,
The range of the drum temperature of the roaster of step f) is in the range of 120 ° C to 124 ° C,
And the range of the drum temperature of the roaster group in step h) is not less than 124 ° C but less than 146 ° C. Crushing the mushroom treated with the mushroom roasting method according to any one of claims 1 to 4; And
And a packing step of sealing the ground mushroom with the ground mushroom in a forge.

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