KR20220042710A - Shiitake Grain Syrup Manufacturing Method with Lower Sugar Content - Google Patents

Abstract

The present invention relates to a shiitake grain syrup manufacturing method with a lower sugar content. According to the shiitake grain syrup manufacturing method with a lower sugar content, shiitake grain syrup by adding a hot water extract of a shiitake, a hot water extract of Siberian chrysanthemum, a hot water extract of stevia and a thickener is manufactured, and shiitake grain syrup with a lower sugar content comprises 2-4 parts by weight of a hot water extract of a shiitake, 0.5-2 parts by weight of a hot water extract of Siberian chrysanthemum, 0.2 to 1 part by weight of a hot water extract of stevia, and 2 to 4 parts by weight of a thickener.

Description

Shiitake Grain Syrup Manufacturing Method with Lower Sugar Content

The present invention relates to a method for producing shiitake grain cheong with a reduced sugar content, and more particularly, in a conventional method for preparing grain chung, it is prepared by adding hot water extract of shiitake mushroom, hot water extract of Gujeolcho, hot water extract of stevia and a thickener. shiitake coarse extract for low sugar, 2 to 4 parts by weight of shiitake coarse extract and shiitake mushroom hot water extract prepared by the above method, 0.5 to 2 parts by weight of Gujeolcho hot water extract, 0.2 to 1 parts by weight of stevia hot water extract, and thickener 2 It relates to shiitake grain syrup with a lower content of sugar containing ~4 parts by weight.

Shiitake mushroom is a nutritious food with high nutritional value and high protein digestibility. It has a unique taste and fragrance. Shiitake mushrooms contain components that break down serum lipids, so they are widely used in dietary therapy for preventing and improving adult diseases such as high blood pressure and arteriosclerosis.

Although the main ingredient of shiitake is carbohydrate, it contains a large amount of crude fiber and is therefore highly evaluated as a low-calorie diet food, so its utility value as a functional food material is high. In addition, it is rich in calcium and phosphorus, contains minerals such as iron enough to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

Shiitake mushrooms contain polysaccharides including Letinan, which enhances anti-tumor properties and immunity, eritadenine, which lowers blood pressure, and ergosterol, the mother of vitamin D. It prevents In addition, shiitake mushrooms contain guanylic acid and adenylic acid, which influence the taste, so when cooked with vegetables, the taste improves.

Syrup is a unique Korean food manufactured by adding sugar-containing grains and malt to make sikhye, followed by heating. According to the degree of fineness, it can be broadly divided into 'unrefined sikhye', 'jocheong, a type of starch syrup,' and 'completely hardened syrup'.

In the case of fresh shiitake, it has the disadvantage of being easily deteriorated due to its high moisture content, and when the shipment is increased, the proper balance between consumption and supply is not met, causing a huge loss to producers due to a drop in price. In order to prevent such loss, appropriate drying and storage methods are being studied, but it not only leads to a decrease in product quality, but also has to bear a huge storage cost. Therefore, it is necessary to develop processing technology for shipment control, and processed products using mushrooms are limited to snacks, beverages, alcohol, canned food, etc., and this is also very insignificant.

In Korea, there is a risk of price drop due to flood shipments due to the weak basis for controlling shipments in Korea. In particular, mushrooms contain 85-95% moisture. It has a problem of handling falling irregularities.

With the improvement of income level and changes in culture and living environment, consumers' needs have become very diverse. As everyone values health and prefers low-calorie products, we are developing functional products that are beneficial to health by changing existing products. Taffy and Chocheong are traditional foods, and various products are on the market according to the modernization of traditional foods, and they are suitable products as processed foods using shiitake mushrooms.

Studies on jocheong using shiitake mushrooms have not yet been conducted. Therefore, it is a low-fat, low-calorie food, rich in protein and various inorganic components, as well as anti-cancer substances, and by adding shiitake mushroom extract, a health food that can be harvested all year round, to the millet to maintain the original quality of millet and to be nutritionally better. Appropriate research should be done to make

Korean Patent Registration No. 10-0547405 discloses radish and bellflower containing radish and bellflower extract and a method for manufacturing the same, and Korean Patent Registration No. 10-0748263 discloses grain syrup using pears and bellflower, and a method of manufacturing the same and Korean Patent Registration No. 10-0366607 discloses a method for producing onion coarse grain, but the shiitake grain syrup with reduced sugar content of the present invention is not disclosed.

The present invention has been devised in response to the above needs, and in the present invention, in order to develop a shiitake coarse cheong with a reduced sugar content, a stevia extract was added during the shiitake mushroom coarse cheong preparation process to lower the sugar content, and The present invention was completed by developing a shiitake grain syrup with a reduced sugar content that can be stored for a long time without microbial contamination while lowering the sugar content by adding an extract of Gujeolcho having antibacterial activity to prevent microbial contamination.

In order to solve the above problems, the present invention provides a method for producing shiitake crude syrup with a lowered sugar content, characterized in that it is prepared by adding hot water extract of shiitake mushroom, hot water extract of Gujeolcho, hot water extract of stevia and a thickener.

In addition, the present invention provides a shiitake grain syrup with a lowered sugar content prepared by the above method.

In addition, the present invention provides shiitake grain syrup with a lowered sugar content comprising 2-4 parts by weight of shiitake mushroom hot water extract, 0.5-2 parts by weight of Gujeolcho hot water extract, 0.2-1 parts by weight of stevia hot water extract, and 2-4 parts by weight of a thickener. .

Shiitake millet with a lowered sugar content produced by the method of the present invention overcomes the problem of high sugar content of the existing millet and extends the shelf life, so it will have great utility value as a favorite food. In addition, it will be very useful for the development of processed foods containing shiitake crude oil.

1 shows the manufacturing process of shiitake coarse cheong with a lowered sugar content added with herbal herbs.
2 shows the change in the free sugar content according to the time of addition of the liquefied enzyme.
3 shows the change in the free sugar content according to the saccharification enzyme addition time.
4 shows the rate of increase in the free sugar content according to the saccharification enzyme addition time.
5 is a measurement result of thermal stability of the antibacterial activity of ethyl acetate extract against B. subtilis.
6 is a measurement result of thermal stability of the antibacterial activity of ethyl acetate extract against E. coli.
7 is a general bacterial count test result of Jocheong.
8 shows whether gas is generated according to the coliform test result of Jocheong.

In order to achieve the object of the present invention, the present invention

(a) steaming godubap by immersing in water after washing the spicy rice;

(b) adding water to godubap, mixing, adding a liquefied enzyme, liquefying it at 90~110°C, and cooling;

(c) saccharifying the cooled mixed solution by adding a saccharifying enzyme while continuously stirring;

(d) filtering after squeezing using a press;

(e) stirring after adding hot water extract of shiitake mushroom, hot water extract of Gujeolcho, hot water extract of Stevia and a thickener to the filtrate; and

(f) provides a method for producing shiitake crude syrup with a lowered sugar content, comprising the step of concentrating the mixture under reduced pressure after stirring.

The method for producing shiitake crude syrup with a lowered sugar content of the present invention is preferably

(a) steaming godubap by washing 9-11 kg of spicy rice and immersing it in water for 3 to 5 hours;

(b) adding 24~26L of water to godubap, mixing, adding liquefied enzyme, liquefying at 90~110℃ for 1.5~2.5 hours, and then cooling to 55~65℃;

(c) adding a saccharifying enzyme while continuously stirring the cooled mixture to saccharify for 8 to 12 hours;

(d) filtering after squeezing using a press;

(e) stirring after adding 2-4 parts by weight of shiitake mushroom hot water extract, 0.5-2 parts by weight of Gujeolcho hot water extract, 0.2-1 parts by weight of stevia hot water extract, and 2-4 parts by weight of a thickener to the filtrate; and

(f) concentrating the mixture under reduced pressure at 55 to 65° C. after stirring.

More preferably, the method for producing shiitake crude syrup with a lowered sugar content of the present invention

(a) steaming godubap by washing 10 kg of spicy rice and immersing it in water for 4 hours;

(b) adding 25L of water to godubap, mixing, adding a liquefied enzyme, liquefying at 100°C for 2 hours, and then cooling to 60°C;

(c) saccharifying for 10 hours by adding a saccharifying enzyme while continuously stirring the cooled mixture;

(d) filtering after squeezing using a press;

(e) adding 3 parts by weight of shiitake mushroom hot water extract, 1 part by weight of Gujeolcho hot water extract, 0.5 parts by weight of stevia hot water extract and 3 parts by weight of a thickener to the filtrate, followed by stirring; and

(f) may include the step of concentrating the mixture under reduced pressure at 60 °C after stirring.

In step (b), the liquefaction enzyme may use an enzyme such as alpha-amylase, but is not limited thereto. Also, malt may be used instead of liquefied enzyme.

In step (c), the glycosylation enzyme may use an enzyme such as CLARASE L, but is not limited thereto.

In step (e), shiitake mushroom hot water extract, Gujeolcho hot water extract, stevia hot water extract, and a thickener are added to the filtrate. The extract of shiitake mushroom, Gujeolcho, and stevia may include, in addition to the hot water extract, a lower alcohol extract such as methanol and ethanol.

The hot water extract of shiitake mushroom, Gujeolcho, and stevia is, for example, in a round flask with a reflux cooling tube attached to a dry sample 300 g with distilled water 10 times the weight of the sample, and extracted at 80° C. for 5 hours, and the collected extract is filtered with a filter paper. After filtration, it can be prepared by concentration under reduced pressure 10 times with a rotatory vacuum evaporator.

As can be seen from the examples below, Gujeolcho hot water extract has antibacterial activity, so it is possible to extend the shelf life of the prepared shiitake grain syrup.

In addition, stevia, a sweet plant, contains stevioside as a major sweetening component, which is 150 to 300 times sweeter than sugar. Since no sugar was detected in stevia, shiitake coarse extract prepared by adding hot water extract of stevia has the effect of relatively lowering the sugar content while maintaining sweetness.

The thickener is added to prevent a decrease in sugar content due to the addition of stevia hot water extract and thereby deterioration of physical properties. Examples of the thickener include xanthan gum, carrageenan, pectin, and SGC-100. not limited

The present invention also provides a shiitake grain syrup with a lowered sugar content produced by the method of the present invention. Shiitake grain syrup for sugar prepared by the method of the present invention overcomes the problem of high sugar content of existing grain syrup and at the same time extends the shelf life, so it will have great utility value as a favorite food.

The present invention also provides shiitake grain syrup with a lowered sugar content comprising 2-4 parts by weight of shiitake mushroom hot water extract, 0.5-2 parts by weight of Gujeolcho hot water extract, .2-1 parts by weight of stevia hot water extract, and 2-4 parts by weight of a thickener do. Shiitake crude syrup with reduced sugar content of the present invention may preferably include 3 parts by weight of hot water extract of shiitake mushroom, 1 part by weight of hot water extract of Gugucho, 0.5 parts by weight of stevia hot water extract and 3 parts by weight of thickener.

The present invention also provides a processed food containing the shiitake grain syrup. Examples of processed foods containing shiitake grain syrup include, but are not limited to, syrup, soup, gum, jelly, Korean sweets, rice cakes, jam, pickles, and gangjeong.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the ease of the present invention is not limited to the following examples.

Materials and Methods

1) material

Shiitake mushrooms (Lentinus edodes) used in this experiment were grown in Jangheung-gun, Jeollanam-do. They were washed well, chopped, freeze-dried, and ground into a powder of 100 mesh or less, which was stored in a refrigerator and used as experimental materials.

2) Preparation of shiitake mushroom, Gujeolcho and Stevia extract

Shiitake mushroom, Gujeolcho, and stevia hot water extracts were added to 300 g of a dry sample in a round flask with a reflux cooling tube, and distilled water 10 times the weight of the sample was added and extracted at 80° C. for 5 hours. The collected extract was filtered with filter paper, and then concentrated under reduced pressure 10 times with a rotatory vacuum evaporator, and then used while refrigerated.

3) General component analysis

The general components of shiitake mushrooms are analyzed according to the AOAC method. Moisture was obtained by direct drying at 105℃, crude flour by direct sintering at 550℃, micro-Kjeldahl method for crude protein, soxhlet extraction for crude fat, and H2SO4-NaOH decomposition method for crude fiber content. And the content of soluble nitrogen is calculated by subtracting the content of crude flour, crude protein, crude fat and crude fiber from the total amount.

4) Free sugar analysis

The free sugar component is analyzed according to the method of Wilson et al. Distilled water was added to 5 g of the sample, ground with a homogenizer, stirred and leached to make 100 mL, and then centrifuged (3,000 rpm, 30 min) to purify with Sep-pak C18, followed by filtration with a 0.45 membrane filter (Millipore Co., USA). The filtrate was analyzed using High Performance Liquid Chromatography (HPLC), the content was calculated by an external standard method, and the HPLC conditions are shown in Table 1.

Table 1. HPLC conditions for free sugar analysis

5) organic acid analysis

For organic acid, distilled water was added to 10 g of the sample, extracted by 100 ml, extracted to 200 ml, centrifuged (3,000 rpm, 30 min), the supernatant was collected, filtered (Whatman No. 2), and purified with Sepak C18, followed by 0.45 μm membrane The filtrate filtered through a filter (Millipore Co., U.S.A) is analyzed using High Performance Liquid Chromatography (HPLC). The analysis conditions are as shown in Table 2, and the content is calculated by an external standard method.

Table 2. HPLC analysis conditions for organic acid analysis

6) Inorganic component analysis

Inorganic components of shiitake mushrooms were pre-treated and analyzed by wet decomposition, and the analysis conditions are shown in Table 3. That is, add 10 mL of concentrated nitric acid to 0.5 g of shiitake mushrooms, heat to a low temperature at first, and decompose while heating to a high temperature gradually (Bdistillation Unit B-324). When the decomposition solution becomes white and transparent, cool it and add distilled water to the decomposition solution to 100 After adjusting to mL, use the filtrate as an analysis sample. Quantification of each inorganic component is analyzed by preparing standard solution concentrations of 2.5, 5, and 10 ppm of each element with an inductively coupled plasma emission spectrometer (Perkin Elmer Optima 3300 DV) and creating a standard calibration curve.

Table 3. Inductively coupled plasma emission spectrometer analysis conditions for inorganic component analysis

7) Shiitake mushroom coarsening and saccharification color measurement

The lightness L (lightness), redness a (redness), and yellowness b (yellowness) of the sample with a colorimeter (COLOR JS555) added to the shiitake mushroom concentrate were measured three times and the average value was shown. The brightness, redness, and yellowness of is 98.49, -0.02, and -0.40, respectively.

8) Measurement of sugar content

Sugar content was measured using a saccharometer.

9) Viscosity measurement

The viscosity of shiitake mushroom extract is measured using a viscometer.

10) Measurement of free sugar content in saccharified solution according to product and enzyme addition

Analysis was performed in the same manner as in the method for measuring the free sugar content of the sample.

11) Measurement of antibacterial activity

(1) Measurement of antibacterial activity of Gujeolcho

The antibacterial activity of Gujeolcho extract was searched as follows. That is, the strain used for the antibacterial activity search was used by taking each strain 1 Platinum lice cultured on a slant, inoculating it in a bacterial growth medium of 10 mL broth, and subculturing each strain three times at an appropriate temperature for growth.

The plate medium for the test of antibacterial activity was coagulated by dispensing 15 mL of each growth medium in a petri dish for the base layer sterilized, and sterilized by dispensing the medium for the layer layer into 5 mL test tubes each, and stored in a water bath at 45°C. While aseptically adding about 0.1 mL of the test bacteria, mix well, and distribute it on the substrate for the base layer, and then use it to make and use a double-coagulated shimigo double inoculation plate medium. In addition, the antibacterial activity assay of the Guulcho extract was measured by the agar medium diffusion method (Disc plate method). That is, after filtering the Gujeolcho extract with a 0.45 μm membrane filter (Millipore Co. USA) and absorbing a certain amount on a filter paper disc (Toyo seissakusho. Japan, 8mm), the extraction solvent is completely blown away under aseptic conditions, and then the test plate It was placed on the table surface of the medium to adhere to it, activated with 0.85% NaCl sterile saline, and left in the refrigerator for 1 hour. Thereafter, each of the bacteria was cultured at an appropriate temperature (37°C for bacteria, 30°C for lactic acid bacteria and yeast) for 10 to 18 hours, and then the clear zone diameter (mm) around the paper disc was measured to compare the antibacterial activity.

(2) Stability measurement of antimicrobial substances

① Measurement of thermal stability

The thermal stability of Gujeolcho ethyl acetate extract was investigated according to the following method. That is, Gujeolcho ethyl acetate extract was heat-treated at a temperature of 60°C to 100°C. At 60°C to 80°C, it was heat treated for 30 minutes, 40 minutes, 50 minutes, and 60 minutes, respectively, at 10-minute intervals, and at 90°C to 100°C for 5 minutes. After heat treatment at intervals of 30 minutes, growth inhibitory rings were measured and compared by the agar diffusion method as in the control group.

② pH stability measurement

In order to measure the pH stability of the ethyl acetate extract of Gujeolcho, the ethyl acetate extract of Gujeolcho was adjusted to pH 3~9 with hydrochloric acid and sodium hydroxide, left at room temperature for 1 hour, and then neutralized to the optimum pH for each strain, followed by growth inhibition ring was measured and compared.

12) Microorganism test

(1) General bacterial count test

For general bacterial count test, the number of bacteria was measured by plate agar culture method. After culturing at 37° C./48 hours in standard agar medium, a plate with 30 to 100 colonies was selected, the number of colonies was measured, and the number of microorganisms per unit volume was calculated by multiplying by a dilution factor.

(2) coliform test

The coliform test was performed at 37°C/48 hours using BGLB medium and durham fermentation tube to confirm whether E. coli was generated by the presence of gas in the durham fermentation tube.

13) Sensory test

For the sensory test of the manufactured shiitake mushroom extract, a panel is composed of 10 people and the color, aroma, taste, and overall preference are performed using a 5-point scale method. At this time, the scoring criteria are very good: 5 points, good: 4 points, average: 3 points, bad: 2 points, very bad: 1 point. , the average score is obtained by excluding the highest and lowest scores at each iteration.

14) Statistical processing method

For the results obtained in this experiment, the average value and standard error between each experimental group are calculated using the SPSS statistical analysis program, and the statistical significance is verified by Duncan's multiple range test at p<0.05 level.

Example 1: Preparation of Shiitake Chocheong

The manufacturing method of shiitake coarse cheong with reduced sugar content added with herbal herbs is as follows (FIG. 1).

(1) After washing 10 kg of spicy rice, soak in water for 4 hours to steam godubap.

(2) Add 25 L of water to Godubap, mix, add 1% liquefied enzyme, liquefy at 100°C for 2 hours, and then cool to 60°C.

(3) While stirring the mixture continuously, add 0.5% saccharification enzyme and saccharify for 10 hours.

(4) After squeezing using a press, filter.

(5) Add 3% of hot shiitake extract, 1% of Gujeolcho hot water extract, 0.5% of stevia hot water extract, and 3% of thickener (xanthan gum) to the juice and stir for 1 hour or more.

(6) After stirring, the mixture is concentrated under reduced pressure at 60° C. to prepare it.

Example 2: General component analysis

The general component content is as shown in Table 4. The moisture content of dried shiitake was 4.89%, the crude protein content was 40.85%, the crude fat 1.06%, the crude flour 3.67%, and the crude fiber 28.97%. Gujeolcho showed moisture 73.33%, crude protein 5.80%, crude fat 0.18%, crude flour 2.30%, and crude fiber 1.20%. Stevia had 76.51% of water, 2.48% of crude protein, 0.78% of crude fat, 1.63% of crude flour, and 2.17% of crude fiber, which contained about 1/2 of the crude protein content compared to Gujeolcho.

Table 4. Results of analysis of raw materials (%)

Example 3: Free Sugar Analysis

As shown in Table 5, the free sugars of shiitake mushrooms and herbs were analyzed by HPLC. The sugars of shiitake mushrooms consisted of glucose, fructose, and maltose. It was found that fructose (fructose) was 2.12% and maltose (maltose) was 6.10%. Gujeolcho showed fructose (fructose) 0.28% and glucose (glucose) 0.12%. Stevia, a sweet plant in the Asteraceae family, contains stevioside as a major sweetening component. This ingredient is 150 to 300 times sweeter than sugar, and is a non-carcinogenic, non-corrosive, or calorie-free sugar substitute sweetener used in seafood, pickle vegetables, desserts, milk drinks, frozen desserts, vinegar drinks, yogurt, and confectionery. As a result of the analysis, no sugar was detected. The sweetener not only sweetens food but also acts as an energy source. Stevia, a calorie-free sweetener, is considered to be suitable for use in food related to health image because it causes adult diseases such as obesity and diabetes.

Table 5. Free sugar content (%)

Example 4: Organic Acid Analysis

The analysis results of organic acids are shown in Table 6. In the shiitake, tartaric acid (tartaric acid), malic acid (malic acid), Citric acid (citric acid), and Succinic acid (succinic acid) were detected. They were 1.45%, 1.14%, 0.95%, and 0.56%, respectively. In Gujeolcho, tartaric acid, malic acid, and citric acid were detected, and their contents were 0.14%, 0.15%, and 0.02%, respectively. The organic acids of stevia were tartaric acid (tartaric acid), malic acid (malic acid), and citric acid (citric acid). The content was 0.58%, 0.39%, and 0.44%, respectively, which was three times higher than that of Gujeolcho.

Table 6. Organic acid content (%)

Example 5: Analysis of inorganic components

The results of analysis of the inorganic components of shiitake and Gujeolcho are shown in Table 7. In shiitake, Na 39.58 mg%, Mg 59.49 mg%, and K402.92 mg% were detected, and in Gujeolcho, Ca 18.11 mg%, Na 12.00 mg%, Mg 1.60 mg%, and K 290.16 mg% were detected.

Table 7. Inorganic component content of shiitake (mg%)

Example 6: Chromaticity measurement of crude blue and saccharified solution

The saccharified solution control without the addition of the extract showed L (brightness) 27.548, a (redness) 2.269, and b (yellowness) 23.852. It can be seen that the saccharification solution added by 10% to 40% concentration of Gujeolcho extract decreased to L (brightness) 21.10, 19.81, 20.34, and 16.89, and gradually darkened. As the Gujeolcho extract was added, the redness gradually increased and the yellowness slightly decreased, but there was no significant change. In the saccharified solution to which the shiitake extract was added, the brightness and yellowness gradually decreased, and the redness increased, similar to the saccharified solution to which the Gujeolcho extract was added. It can be seen that the coarse powder prepared by heating the saccharification solution is browned by heating, and the overall color is darkened to L (brightness) 12.598, a (redness) 9.782, and b (yellowness) 18.358 of the control group. It was found that L, a, and b were all lowered as a whole in the extract-added crude oil, and as a difference from the saccharified solution, the a value indicating the redness was also lowered similarly to the L and b values.

Table 8. Measurement of saccharification solution and crude blue color with extracts

Example 7: Measurement of sea level sugar content and viscosity

The results of measuring the sugar content and viscosity of the shiitake grain syrup are shown in Table 9. As a result of measuring the sugar content using a sugar content meter, the sugar content of the shiitake crude blueberry was found to be 82 Brix. Viscosity is Spindle No. As a result of measuring at 25rpm using 63, the CP value was 20,108, and Spindle No. As a result of measuring at 20 rpm using 64, the CP value was found to be 25,285.

Table 9. Results of measurement of shiitake crude sugar content and viscosity

Example 8: Viscosity measurement of shiitake crude oil according to the addition of a thickener

Due to the westernization of diet and the increase in sugar intake from various foods, obesity and diabetes patients are increasing. Experimental results of the development and implementation of low-sugar soda to help diabetic and obese patients easily consume soy sauce, reduce the amount of sugar for conversion to health-oriented food, control sugar content by using stevia, a calorie-free sweetener, and adjust viscosity by using a thickener is shown in Table 10. Spindle No. As a result of measuring at a speed of 12 rpm at 64, the viscosity of crude oil was found to have a CP value of 23,295, and the viscosity of the sample obtained by mixing crude oil and water at a ratio of 8:2 dropped sharply to 549.9. The viscosity of the samples to which carrageenan, pectin, and SGC100 used as thickeners were added by concentration showed the CP value most similar to that of the control in the sample added with 3% pectin. However, according to the characteristics of the thickener, there was a difference in the physical properties of the coarse powder. In the case of pectin, the CP value was most similar to that of coarse powder, but it was hardened in the form of a gel and the physical properties were different from that of the existing coarse powder. In the case of SGC-100, it was hardened in a gel form like pectin, and although the CP value was not large, it was harder than pectin. The sample added with 3% carrageenan had a CP value of 10,693, which was about 1/2 the CP value of coarse cheong, but the physical properties were very similar to coarse cheong.

Table 10. Viscosity measurement of crude oil according to the addition of a thickener

Example 9: Free sugar content according to the addition of liquefied enzyme

The results of measuring the change in the free sugar content with time after the addition of liquefied enzyme before gelatinization of rice and corn starch are shown in FIG. 2 . The glucose content of rice was 5.06% after 30 minutes of adding the liquefied enzyme and gradually increased to 9.18% after 120 minutes. The maltose content was 8.22% 30 minutes after the addition of the enzyme, and then increased to 17.42% after 120 minutes, about twice the same as the glucose content. The experimental results using jade flour showed a different trend from the experimental results using rice starch. The contents of glucose and maltose were 5.01% and 11.05% after 30 minutes of enzyme addition, but showed a tendency to decrease to 4.77% and 9.04% at 60 minutes. Thereafter, it increased slightly at 90 minutes and became similar to the content at 30 minutes, and increased to 6.27% and 12.45% after 120 minutes. Due to these results, it is considered that the liquefied enzyme treatment time should be set to 120 minutes or more when crude syrup is manufactured using jade powder.

Example 10: Change in free sugar content according to the addition of glycosylation enzyme

The results of examining the change in the free sugar content due to the saccharification enzyme treatment after the liquefaction enzyme treatment during the crude syrup manufacturing process are shown in FIGS. 3 and 4 . The initial free sugar content before saccharification enzyme treatment was converted to 100% rice glucose 9.18%, maltose 17.42%, jade flour glucose 6.27%, and maltose 12.45%, and increased by converting the free sugar content increased by 10 hours, 13 hours, 16 hours, and 18 hours ratio is shown. The content of rice glucose increased to 265% after 10 hours of saccharification enzyme treatment, and increased about 2.6 to 3 times to 276% after 13 hours, 298% after 16 hours, and 304% after 18 hours, and the maltose increase rate was 614 after 10 hours. %, and increased to 665% after 18 hours, and increased to about 6.1 to 6.6 times. The case of saccharification enzyme treatment of jade flour also showed a similar tendency to rice. Glucose increased by 2.2-3.2 times, and maltose increased by 6.6-7.2 times. According to these experimental results, the free sugar content of starch treated with saccharification enzyme was highest after 18 hours, but there was no significant difference from 10 hours.

Example 11: Enzyme Characterization

Liquefied enzyme: Alpha-Amylase HT

- Definition: A heat-resistant liquefied enzyme produced by culturing Bacillus licheniformis strains, liquefying starch to make dextrin. Compared to conventional liquefied enzymes, it has excellent heat resistance and is convenient and efficient to operate. It has excellent acid resistance compared to existing products distributed in the market, so it can effectively liquefy raw materials (grain starch such as rice, wheat flour, barley, corn, or paper starch such as sweet potato, potato, tapioca) without adjusting pH.

- Specifications and physical and chemical properties: It is a brown liquid with a specific gravity of 1.15~1.25 and has a unique odor.

- pH: It can be used stably at pH 5.5~7.0. At 60°C, pH 6 is optimal, but as the temperature rises, it shifts toward pH 7.

- Temperature: It can be used up to 105~110℃ in the presence of 30~33% (w/v) starch, and it works effectively even at low temperature (70~80℃).

- Effects of Calcium: Calcium acts as a stabilizer for Bio-Win HT. Normally, if the calcium concentration in the functional substrate (starch milk) is about 50ppm, it is sufficient without adding it.

- Inactivation and Inhibitor: Complete inactivation after adjusting the pH to 4 and maintaining at 100°C for 20 minutes. Inhibitors include heavy metals such as mercury, copper, lead, and silver.

- Usage and treatment time: Add 0.6~1.0kg of Bio-Win HT per 1,000kg of starch (dry matter) and treat for 30~90 minutes.

- Treatment method: Put an appropriate amount of raw material (200~400kg) into 1,000kg of water first, and then mix well with Bio-Win HT 0.6~1.0kg. While stirring, raise the temperature to 90~100℃ and keep it for a certain period of time.

Glycosylation enzyme: CLARASE L

- Definition: Claraze L is a non-bacterial (fungal) α-amylase produced in the selected strain Aspergillus oryzae. It is an enzyme preparation that has both the liquefaction power to make dextrin from starch and the saccharification power to produce maltose and glucose.

- Function: It acts on maltose and glucose production, which are difficult to produce when only general bacterial α-amylase is applied, which is suitable for the production of high maltose content.

- Application: The optimum temperature is 45~55℃, but it works stably even at 45~65℃ depending on the working pH. The optimum pH is 4.8~5.4, but it works stably up to 4.0~6.6.

When manufacturing starch syrup, cool the liquefied liquid to 55℃, add 0.3~1.0 kg of Claraze-L per ton of starch, saccharify for 12~24 hours, and then filter. At this time, the temperature is maintained at 50~55℃. The amount used and saccharification time are increased or decreased according to the degree of saccharification and reaction conditions.

Example 12: Measurement of the content of free sugar in Jocheong with the addition of Shiitake and Gujeolcho extracts

Table 11 shows the results of measuring the free sugar content of Jocheong prepared by adding Gujeolcho extract and Shiitake extract. As a control, the glucose content of grain syrup from rice was 11.84%, and maltose, the main sugar component of grain syrup, was found to be 89.92%. Chocheong containing Gujeolcho extract by concentration showed slightly higher concentrations of 30% and 40% compared to 10% and 20% Jocheong, but lower content compared to the control group. Even in the jocheong with shiitake extract, the content of free sugar was higher in the jocheong with 30% and 40% than those with 10% and 20%, and there was no significant difference compared to the control. As a result of measuring the content of free sugar by adjusting the sugar content of all the grains used as samples in this experiment to 81~82 brix, it was found that the content of free sugar was lower in the grain extract containing Gujeolcho extract than in the grain extract containing rice grain and shiitake extract. I was able to check the results. This is thought to be able to impart antibacterial activity as well as functional and fragrance ingredients to the low-sugar crude oil to be developed using stevia, a calorie-free sweetener, and a thickener by adding Gujeolcho extract.

Table 11. Measurement of free sugar content of crude oil added with extract (%)

Example 13: Antibacterial activity of Gujeolcho added to Shiitake Chocheong

A) Antibacterial activity by extract

Table 12 shows the antibacterial activity search results for each extraction solvent of Gujeolcho. The size of the inhibition ring was the largest in the ethyl acetate extract. The size of the inhibition ring was the largest in S. typhimurium, a gram-negative bacterium, at 16 mm. In the ethanol extract, the gram-positive bacteria B. cereus and S. aureus showed the greatest inhibition at 13 mm. In the water extract, the gram-positive bacteria B. subtilis and the gram-negative bacteria E. coli showed the largest size of 12 mm. By extract, both gram-positive and gram-negative showed antibacterial activity. Antibacterial activity was not shown in yeast and lactic acid bacteria, but the size of the inhibitory ring was 9mm against S. cerevisiae in the ethyl acetate extract and showed some antibacterial activity.

Table 12. Antibacterial activity of Gujeolcho

B) Measurement of thermal and pH stability of antibacterial substances

The experimental results for examining the thermal stability of the antimicrobial active material contained in the ethyl acetate extract of Gujeolcho are shown in Table 13, FIGS. 5 and 6 . After heat-treating the ethyl acetate extract of Gujeolcho at 60~100℃, the results of the search for antibacterial activity showed that it was 13~15.5 mm in B. subtilis, similar to the control 16 mm, and 12~15 mm in E. coli, which was 15 mm as large as the control. did not show a significant difference with That is, it was found that the antibacterial active material contained in the ethyl acetate extract of Gujeolcho was very stable to heat.

As shown in Table 14, the results for examining the pH stability of the antibacterial active substances contained in the ethyl acetate extract of Gujeolcho showed that the antibacterial activity was somewhat decreased at pH 5 and pH 9, but the size of the growth inhibitory rings of both strains was almost that of the control group. It can be seen that the antimicrobial activity of the antimicrobial active substances contained in the ethyl acetate extract of Gujeolcho does not change according to the change in pH.

Table 13. Thermal stability of antibacterial activity of ethyl acetate extract of Gujeolcho against B. subtilis and E. coli

Table 14. pH stability of antibacterial activity of ethyl acetate extract of Guulcho against B. subtilis and E. coli

Example 14: Microbial test of Chocheong

(1) General bacterial count test

Table 15 and FIG. 7 show the results of testing the general bacterial counts of coarse cheong with 10% of Gujeolcho extract and 30% of shiitake extract according to treatment temperature and time, and rice jocheong used as a control. In all samples, normal bacteria did not occur, so it was found to be microbiologically stable during storage.

Table 15. General Bacterial Count Results of Chocheong

(2) coliform test

As shown in Table 16 and FIG. 8, the presence of coliform group was examined in coarse cheong with 10% of Gujeolcho extract and 30% of shiitake extract according to treatment temperature and time, and rice jocheong used as a control. No gas was generated in the durham fermentation tube of all samples, indicating that it was stable from coliform bacteria during storage.

Table 16. Coliform test of Chocheong

Example 15: Sensory evaluation of Chocheong

Table 17 shows the results of color, flavor, taste, and overall preference by performing a sensory test with a control, shiitake mushroom, gujeolcho, and stevia concentrate prepared by adding 1 to 4%. According to the sensory test results, the flavor value increased as the amount of Gujeolcho concentrate added increased, and there was no significant difference in jocheong with shiitake concentrate compared to the control group. The color was the highest in the control group at 4.1, and as the amount of Guulcho concentrate increased, the color became darker than that of the control group and the preference decreased. The taste increased slightly from the control to 4.1 in the jocheong with 1% addition of Gujeolcho concentrate and 3% shiitake concentrate, and the preference was lowered due to the stronger bitterness when the amount of Gujeolcho concentrate added more than 2%. When stevia concentrate was added for low-sugar shiitake grain syrup, the preference continued to increase until 0.5% added grain syrup, but the preference decreased due to excessive sweetness increase in 0.7% added grain syrup. the whole flag

Also in walnuts, the highest grade of 4.1% was obtained in the coarse grains added with 1% of Gujeolcho and 3% of shiitake, which received the highest evaluation in terms of aroma, color, and taste. Based on these results, it is considered that 1% Gujeolcho concentrate, 3% shiitake concentrate, and 0.5% stevia concentrate are most suitable for the amount of concentrate added.

Table 17. Sensory evaluation of Chocheong with the addition of Gujeolcho, Shiitake and Stevia Concentrate

Claims (4)

(a) steaming godubap by immersing in water after washing the spicy rice;
(b) adding water to godubap and mixing, adding a liquefied enzyme to liquefy it at 90~110°C, followed by cooling;
(c) saccharifying the cooled mixed solution by adding a saccharifying enzyme while continuously stirring;
(d) filtering after juicing using a press;
(e) stirring after adding hot water extract of shiitake mushroom, hot water extract of Gujeolcho, hot water extract of Stevia and a thickener to the filtrate; and
(f) A method for producing shiitake crude syrup with a lowered sugar content, comprising the step of concentrating the mixture under reduced pressure after stirring. The method of claim 1,
(a) steaming godubap by washing 9 to 11 kg of spicy rice and immersing it in water for 3 to 5 hours;
(b) adding 24~26L of water to godubap, mixing, adding liquefied enzyme, liquefying at 90~110℃ for 1.5~2.5 hours, and then cooling to 55~65℃;
(c) adding a saccharifying enzyme while continuously stirring the cooled mixture to saccharify for 8 to 12 hours;
(d) filtering after juicing using a press;
(e) stirring after adding 2-4 parts by weight of shiitake mushroom hot water extract, 0.5-2 parts by weight of Gujeolcho hot water extract, 0.2-1 parts by weight of stevia hot water extract, and 2-4 parts by weight of a thickener to the filtrate; and
(f) A method for producing shiitake crude syrup with a reduced sugar content, comprising the step of concentrating the mixture under reduced pressure at 55 to 65 ° C. A shiitake grain syrup with a lowered sugar content prepared by the method of claim 1 or 2. 2-4 parts by weight of shiitake mushroom hot water extract, 0.5-2 parts by weight of Gujeolcho hot water extract, 0.2-1 part by weight of stevia hot water extract, and
Shiitake coarse syrup with a reduced sugar content containing 2 to 4 parts by weight of a thickener.

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