KR20220086110A - Method for increasing the content of physiologically active ingredients and nutrients in Sparassis crispa - Google Patents

Abstract

The present invention provides a roasting method to increase the content of physiologically active and nutritious ingredients of oyster mushroom, and among the physiologically active ingredients related to antioxidants at a roasting temperature of 200°C among roasting temperatures under various conditions, DPPH radical scavenging ability and total polyphenol content It was confirmed that this increased, and the content of beta-glucan, which is related to immunity, also showed the highest content value at a roasting temperature of 200 ° C. .

Description

Method for increasing the content of physiologically active ingredients and nutrients in shiitake mushroom {Method for increasing the content of physiologically active ingredients and nutrients in Sparassis crispa}

The present invention relates to a method for increasing the content of oyster mushroom ( Sparassis crispa ) physiologically active ingredients and nutrients.

Mushrooms have a unique taste and aroma and contain a large amount of important nutrients such as nutritionally essential amino acids, proteins, and minerals. Furthermore, pharmacologically, antioxidants that protect the human body from oxidative stress by inhibiting the oxidative reaction of free radicals that cause aging and cancer, and the reactivity of radicals, as well as the function of immune activators and antibacterial, antiviral, and antitumor effects has been reported to contain a large amount of beta-glucan with et al., 2013). As such, the use and interest in various physiologically active ingredients of mushrooms is gradually increasing as interest in quality of life improvement has steadily increased along with the improvement of living standards and income levels in recent years (Park et al., 1995; Song et al. al., 2003).

In the domestic mushroom industry, production has increased compared to supply and demand, and the domestic market has reached a level of saturation with a drop in prices due to slowing exports. and Seo, 2005). Furthermore, as more than 90% of mushrooms consumed in Korea are oyster mushroom, oyster mushroom, top, mushroom, and shiitake, the phenomenon of item bias is intensifying (Lee et al., 2017). Yeom et al. who analyzed the current status of the mushroom industry and tasks for improvement. (2019) reported that, as a result of the hierarchical analysis method (AHP), the export and marketing sector was analyzed as the 1st and the processing sector as the 2nd priority for each sector of the mushroom industry. It emphasized the need for development and production of various varieties and the development of new products that fit the characteristics and trends of domestic and foreign consumers. In addition, Lee and Seo, (2005) stated that, in the direction of the development of the mushroom industry, a domestic market should be formed, and demand should be met to develop and export high value-added products, so that not only mushrooms but also the front and rear industries centered on mushrooms should be developed together. . As such, in order to overcome the vicious cycle of the domestic mushroom industry's recession, it is urgently necessary to develop various processed products along with the development of mushroom varieties that meet the consumption needs of consumers in addition to the raw mushroom market.

As various beneficial effects of mushrooms are known, it can be said that they are used as health functional foods. However, as most of the consumption of mushrooms is limited to homes and restaurants, it is judged that they are still mainly used for cooking using raw mushrooms (Jo et al., 2009). In addition, functional mushrooms such as hangover relieving drinks, bread, noodles, and biscuits have been used as food raw materials and general foods, and various patents and processed products have been developed (Park, 2008). In the case of using dried mushroom powder produced in the primary processing during the mushroom processing product development process and mixing it with coffee, tea, seasonings, and solid broth additives, the functional ingredients of mushrooms can also be ingested.

On the other hand, shiitake mushroom ( Sparassis crispa ) is a mushroom belonging to the mushroom family, which has a good chewing taste and has a mild flavor like matsutake mushroom, and is known as an adaptogen with anti-cancer effect, like reishi, shiitake mushroom, and cordyceps. That is, this mushroom has no side effects, the medicinal effect is not limited to a specific organ or organ, and has a normalizing action, and has been used in the field of oriental medicine for a long time.

The medicinal ingredients and medicinal effects of this mushroom have been systematically studied in Japan and the United States, and as a result, it was found that the anti-cancer activity of the shiitake mushroom comes from a complex polysaccharide, and in particular, it has an excellent effect in enhancing anti-cancer and immune functions. It is known that the beta-glucan component, which is known to contain

The chemical structure of β-glucan, the major complex polysaccharide of oyster mushroom, is different from the structure of β-glucan found in other medicinal mushrooms, as it is in the form of a branched β-1,3-glucan that stimulates the immune response of cells. is an ingredient In addition to anti-cancer action, β-1,3-glucan contained in blossom mushroom is known to have antibacterial, diuretic, and tonic properties, and mannitol and trihalogen are known to have anticancer, anemia, and sedative actions. AIDS and anti-HIV effects are also being studied. Oyster mushroom, like other medicinal mushrooms, also works to regulate blood pressure, blood sugar, and blood cholesterol.

Therefore, the present invention relates to a method of increasing the content of physiologically active ingredients and nutrients of oyster mushroom, and is involved in antioxidant and immunity of oyster mushroom through the optimal roasting temperature setting according to the present invention It can be expected to promote the production of raw materials for mushroom processing by improving the content of physiologically active and nutritious ingredients.

KR10-2015-0071655

Accordingly, it is an object of the present invention to provide a method for increasing the content of oyster mushroom physiologically active ingredients or nutritional ingredients.

Another object of the present invention is to provide a mushroom with an increased content of physiologically active ingredients or nutrients prepared by the above method.

Another object of the present invention is to provide a tea for oyster mushroom containing oyster mushroom with an increased content of physiologically active ingredients or nutrients prepared by the above method.

Another object of the present invention is to provide a mushroom snack containing oyster mushroom with an increased content of physiologically active ingredients or nutritional ingredients prepared by the above method.

In order to achieve the above object of the present invention, the present invention comprises the steps of: a) cutting a raw sample of oyster mushroom into 6 to 8mm in size; b) drying the mushrooms to a moisture content of 1 to 7%; c) first roasting the dried oyster mushroom after step b) at 90 to 110° C. for 4 to 6 minutes; d) a second roasting process at 120 to 140° C. for 4 to 6 minutes; e) a third roasting process at 160 to 180° C. for 4 to 6 minutes; and f) a fourth roasting treatment at 190 to 210° C. for 4 to 6 minutes, in a method of increasing the content of the bioactive ingredient in oyster mushroom, the increase in the content of the bioactive ingredient is the total polyphenol content and beta-glucan To increase the content, it provides a method of increasing the content of the physiologically active ingredients of oyster mushroom.

In addition, the present invention provides a shiitake mushroom with an increased content of physiologically active ingredients or nutritional ingredients prepared by the above method.

In one embodiment of the present invention, the oyster mushroom may be characterized in that the DPPH radical scavenging activity is increased.

In one embodiment of the present invention, the shiitake mushroom may be characterized in that the total polyphenol content is increased.

In one embodiment of the present invention, the shiitake mushroom may be characterized in that the beta-glucan content is increased.

In one embodiment of the present invention, the shiitake mushroom may be characterized in that the nitrite scavenging activity is increased.

In addition, there is provided a tea with oyster mushroom containing oyster mushroom with an increased content of physiologically active ingredients or nutrients prepared by the above method.

Finally, there is provided a cherry mushroom snack comprising the oyster mushroom having an increased content of a physiologically active ingredient or a nutrient ingredient prepared by the above method.

The present invention provides a roasting method to increase the content of physiologically active and nutritious ingredients of oyster mushroom, and among the physiologically active ingredients related to antioxidants at a roasting temperature of 200°C among roasting temperatures under various conditions, DPPH radical scavenging ability and total polyphenol content was confirmed to be increased, and the content of beta-glucan, which is related to immunity, also showed the highest content value at a roasting temperature of 200 °C, and it was confirmed that the nitrite scavenging activity, which is the cause of carcinogenesis, was also the highest at a roasting temperature of 200 °C.

1 is a diagram showing the change in DPPH radical scavenging ability according to the roasting temperature of oyster mushroom.
Figure 2 is a diagram showing the change of the total polyphenol content according to the roasting temperature of oyster mushroom.
Figure 3 is a diagram showing the change in the beta-glucan content of each roasting temperature of oyster mushroom.
4 is a diagram showing the change in nitrite scavenging ability according to the roasting temperature of oyster mushroom.

Hereinafter, the present invention will be described in detail by way of embodiments of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted, , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.

In addition, the terms used in this specification are terms used to properly express a preferred embodiment of the present invention, which may vary according to the intention of a user or operator, or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a specific substance is, unless otherwise stated, solid / solid (w / w) %, solid / liquid (w / v) %, and Liquid/liquid is (v/v) %.

Hereinafter, the components and technical features of the present invention will be described in more detail through the following examples. However, the following examples are merely illustrative of the content of the present invention, and the scope of the present invention is not limited by the examples.

<Example 1> Roasting method to increase the physiologically active and nutritional components of oyster mushroom

The present invention comprises the steps of: a) cutting 1,400 g of a raw oyster mushroom sample into 7 mm pieces for 1 minute 30 seconds at a blade rotation speed of 1,200 rpm/min; b) using a convection hot air dryer using hot water to maintain 45 ° C., hot water temperature 55 ° C., mushroom drying time in the dryer as the primary temperature conditions for 30 hours; c) drying for a second temperature condition of 60° C. in a dryer, 70° C. of hot water, and a drying time of 12 hours; d) measuring the moisture content and drying to a moisture content of 7%; e) The roasting machine prepares the sample through the step of rotating the drum by putting the dried mushrooms at 75° C., f) roasting at 100° C. for 4 to 6 minutes first; g) a second roasting process at 130° C. for 4 to 6 minutes; h) a third roasting process at 170° C. for 4 to 6 minutes; i) The roasting conditions of the fourth roasting process at 200° C. for 4 to 6 minutes were tested. Samples were obtained at each roasting temperature of 100°C, 130°C, 170°C and 200°C, and the degree of increase in the physiologically active and nutritional components of the oyster mushroom extract was confirmed.

At this time, when the roasting temperature is lower than 100 ℃, the roasting effect could not be confirmed at all, and when the roasting time is increased, it takes longer than necessary and is not suitable for mass production, and when it is carried out over 200 ℃, the color of the mushroom It was confirmed that it turned black, and it was confirmed that it could not be used as a product due to a strong burnt taste.

In addition, since the size and thickness are different depending on the mushroom item, the size of shredding is different in the pre-treatment process before drying, and it was confirmed through experiments that the efficiency during hot air drying and roasting treatment is different depending on the moisture content according to the drying step. Through several experiments, the pretreatment conditions including the roasting method of oyster mushroom presented in the present invention increased the optimal roasting efficiency. According to this method, there is an excellent effect of increasing physiologically active ingredients and nutrients.

<Example 2> Confirmation of DPPH radical scavenging activity by roasting temperature of oyster mushroom

The DPPH radical scavenging ability of the roasted oyster mushroom according to the roasting temperature was confirmed through the same steps as in Example 1. As a control, oyster mushroom that did not go through the roasting step and only the hot air drying step was used, and the roasting temperature was 100°C, 130°C, 170°C or 200°C.

As shown in FIG. 1 , the DPPH radical scavenging ability of oyster mushroom at a roasting temperature of 200°C was 25.7%, which was higher than that of other roasting temperature samples. It was found that the DPPH radical scavenging activity of the ℃ sample was low.

<Example 3> Confirmation of total polyphenol content by roasting temperature of oyster mushroom

Through the same steps as in Example 1, it was confirmed that the total polyphenol content of the roasted oyster mushroom at each roasting temperature was confirmed. As a control, oyster mushroom that did not go through the roasting step and only the hot air drying step was used, and the roasting temperature was 100°C, 130°C, 170°C or 200°C.

As shown in FIG. 2 , it was confirmed that the total polyphenol content was 14.92 mg GAE/g at the roasting temperature of 200° C. of the oyster mushroom, which was higher than the samples for each roasting temperature and the hot air dried samples. When compared with the hot air drying sample as a control, it was confirmed that the total polyphenol content of the sample for each roasting temperature was increased, and in particular, it was confirmed that the roasting temperature was significantly increased at 200°C.

<Example 4> Confirmation of beta-glucan content by roasting temperature of oyster mushroom

Confirmation of beta-glucan content for each roasting temperature of the roasted oyster mushroom through the same steps as in Example 1 was confirmed. As a control, oyster mushroom that did not go through the roasting step and only the hot air drying step was used, and the roasting temperature was 100°C, 130°C, 170°C or 200°C.

As shown in FIG. 3 , compared to the hot air-dried sample of shiitake mushroom, all samples except for the sample at a roasting temperature of 100° C. showed a high content of beta-glucan. In addition, when comparing by roasting temperature of oyster mushroom, it was confirmed that the beta-glucan content was the highest at 200 °C at the roasting temperature of 19.1%.

<Example 5> Confirmation of nitrite scavenging ability by roasting temperature of oyster mushroom

It was confirmed that the nitrite scavenging ability of the roasted oyster mushroom at each roasting temperature was confirmed through the same steps as in Example 1. As a control, oyster mushroom that did not go through the roasting step and only the hot air drying step was used, and the roasting temperature was 100°C, 130°C, 170°C or 200°C.

As shown in FIG. 4 , the nitrite scavenging activity of the samples roasted at a roasting temperature of 100° C. and 200° C. was found to be higher than that of the hot air-dried sample of shiitake mushroom. In addition, when comparing by roasting temperature of oyster mushroom, it was confirmed that the nitrite scavenging activity was the highest at 200°C at the roasting temperature of 29.2%.

Therefore, as described above, it was confirmed that the DPPH radical scavenging ability and the total polyphenol content were increased among the physiologically active ingredients related to antioxidants when roasting oyster mushroom at 200 ° C. The content also showed the highest content value at a roasting temperature of 200°C, and the invention was completed by confirming that the activity of scavenging nitrite, which is a cause of carcinogenesis, was the highest at a roasting temperature of 200°C.

So far, the present invention has been looked at with respect to preferred embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (8)

a) chopping a raw sample of oyster mushroom into 6 to 8 mm size; b) drying the mushrooms to a moisture content of 1 to 7%; c) first roasting the dried oyster mushroom after step b) at 90 to 110° C. for 4 to 6 minutes; d) a second roasting process at 120 to 140° C. for 4 to 6 minutes; e) a third roasting process at 160 to 180° C. for 4 to 6 minutes; and f) a fourth roasting treatment at 190 to 210° C. for 4 to 6 minutes, in a method of increasing the content of the bioactive ingredient in oyster mushroom, the increase in the content of the bioactive ingredient is the total polyphenol content and beta-glucan A method of increasing the content of oyster mushroom physiologically active ingredients, which is to increase the content. A shiitake mushroom with an increased content of physiologically active ingredients or nutrients produced by the method of claim 1. 3. The method of claim 2,
The oyster mushroom is characterized in that the DPPH radical scavenging activity is increased. 3. The method of claim 2,
The oyster mushroom is characterized in that the total polyphenol content is increased, the oyster mushroom with an increased content of physiologically active ingredients or nutrients. 3. The method of claim 2,
The shiitake mushroom is characterized in that the content of beta-glucan is increased, the content of physiologically active ingredients or nutritional ingredients is increased. 3. The method of claim 2,
The oyster mushroom is characterized in that the nitrite scavenging activity is increased, the oyster mushroom with an increased content of physiologically active ingredients or nutrients. A tea containing the oyster mushroom of claim 2 . A mushroom snack comprising the mushroom of claim 2 .

Images