KR20220109044A - METHOD OF MANUFACTURING BEVERAGE OF Sparassis crispa AND BEVERAGE OF Sparassis crispa MANUFACTURED BY THE SAME - Google Patents

Abstract

The present invention relates to a method for preparing a beverage of Sparassis crispa and a beverage of Sparassis crispa prepared thereby. The method for preparing a beverage of Sparassis crispa according to the present invention comprises: a Sparassis crispa extracted concentrate preparation step (S100) of using Sparassis crispa to prepare a Sparassis crispa extracted concentrate; a mixed concentrate preparation step (S200) of mixing fructooligosaccharides and purified water with the Sparassis crispa extracted concentrate to prepare a mixed concentrate; and a heating and sterilization step (S300) of heating and sterilizing the mixed concentrate to prepare a Sparassis crispa beverage. The Sparassis crispa beverage of the present invention allows a user to easily consume high nutrients of Sparassis crispa and meets the health-oriented preference of contemporary people. Therefore, utilization and consumption of Sparassis crispa are expanded to increase international competitiveness.

Description

Method of producing a oyster mushroom drink and oyster mushroom drink prepared thereby

The present invention relates to a method for producing a flower mushroom drink and to a flower mushroom drink prepared thereby, and more particularly, by preparing a drink using the flower mushroom, it is possible to easily ingest the high nutritional component of the flower mushroom and to be health-oriented. It relates to a method for producing a oyster mushroom drink that can satisfy the preference of modern people and increase external competitiveness by expanding the use value and consumption of oyster mushroom and the oyster mushroom drink manufactured thereby.

Sparassis crispa is a mushroom that has a pleasant chewing taste and has a mild flavor similar to that of matsutake. That is, this oyster mushroom has no side effects, its 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 anticancer activity of the shiitake mushroom comes from complex polysaccharides. In particular, it was found that the beta-glucan component, which is known to have excellent anticancer and immune functions, was 10 times higher than that of the medicinal mushrooms, Reishi and Sangha.

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

As an edible mushroom, it can be consumed as a food as it is, but there is a limit to the intake in the form of an unprocessed food in order to continuously take it in order to exert a pharmacological effect.

Conventionally, as a method for consistently taking this mushroom, Korean Patent Registration No. 10-1693745, solid fermented shiitake mushroom through microorganisms, and manufacturing a health supplement including it, made it possible to continuously take the flower mushroom. . These pre-registered patents had disadvantages in that the medicinal ingredients were limited and the sensory properties were not good.

Therefore, there is an urgent need to develop a flower mushroom product that can be consumed steadily, contains various medicinal ingredients, and has excellent organoleptic properties.

Domestic Registered Patent No. 10-1799455 (Registered on November 14, 2017) Domestic Registered Patent No. 10-1042159 (registered on June 10, 2011) Domestic Patent Publication No. 10-2010-0134841 (published on December 24, 2010)

In the present invention, by manufacturing a drink using oyster mushroom, it is possible to easily ingest the high nutritional components of oyster mushroom, satisfy the preference of health-oriented modern people, and expand the use value and consumption of oyster mushroom to compete with the outside world. It is to provide a method for producing a oyster mushroom drink that can increase

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing a oyster mushroom drink according to the present invention comprises: a cypress mushroom extract concentrate preparation step (S100) of preparing a cypress mushroom extract concentrate using the cypress mushroom; A concentrated mixture preparation step (S200) of preparing a concentrated mixture by mixing fructooligosaccharide and purified water with the oyster mushroom extract concentrate; and a heat sterilization step (S300) of heat-sterilizing the concentrated mixture to prepare a oyster mushroom beverage.

The step of preparing the oyster mushroom extract concentrate (S100) includes a selection and washing step of washing the oyster mushroom after preparing; a first drying step of primarily drying the washed oyster mushroom to remove moisture remaining inside the oyster mushroom; a hot air drying step of hot air drying the primarily dried oyster mushroom; a roasting step of heating and roasting the hot air dried oyster mushroom; a second drying step of secondarily drying the roasted oyster mushroom; an extract preparation step of extracting the secondarily dried oyster mushroom to prepare an oyster mushroom extract; and a concentrate preparation step of concentrating the flower mushroom extract to prepare a flower mushroom extract concentrate.

The first drying step in the preparation step (S100) of the flower extract concentrate may be performed by drying the flower mushroom at a temperature of 15 to 25° C. for 50 to 100 hours.

The hot air drying step may be performed by drying the primarily dried oyster mushroom in hot air at 110 to 150° C. for 1 to 3 hours.

The roasting step may be performed by baking the hot air dried oyster mushroom at a temperature of 110 to 130° C. for 5 to 15 minutes.

The second drying step may be performed by drying the roasted oyster mushroom at a temperature of 15 to 25° C. for 1 to 3 days.

In the extract preparation step, the extraction is performed by mixing 8,000 to 12,000 parts by weight of purified water in a weight ratio of 8,000 to 12,000 parts by weight of purified water with respect to 100 parts by weight of the second dried oyster mushroom and heating at a temperature of 95 to 100° C. for 100 to 150 minutes. .

In the step of preparing the concentrate, the oyster mushroom extract can be prepared by concentrating the extract to 0.8/40 to 1.2/40 of the initial weight.

In the concentrated liquid mixture preparation step (S200), the concentrated liquid mixture may be prepared by mixing in a weight ratio of 3 to 5 parts by weight of oyster mushroom extract concentrate, 12 to 17 parts by weight of fructooligosaccharide, and 75 to 85 parts by weight of purified water.

In the heat sterilization step (S300), the concentrated mixture may be sterilized by heating at a temperature of 96 to 100° C. for 8 to 12 minutes.

In addition, the present invention includes the oyster mushroom beverage prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The flower mushroom drink according to the present invention can easily ingest the high nutritional components of the flower mushroom, can satisfy the preference of health-oriented modern people, and increase the use value and consumption of the flower mushroom to increase external competitiveness.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing a oyster mushroom drink according to the present invention.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, it will be described in detail with reference to a preferred embodiment with respect to the manufacturing method of the oyster mushroom drink according to the present invention.

1 is a flowchart for explaining a method of manufacturing a oyster mushroom drink according to the present invention.

Referring to FIG. 1 , the method for producing a oyster mushroom beverage according to the present invention includes a preparation step (S100) of a flower extract concentrate, a step (S200) and a heat sterilization step (S300) of the concentrated liquid mixture.

1. Preparation step of extract concentrate of oyster mushroom (S100)

The flower mushroom extract concentrate preparation step (S100) is a step of preparing a flower mushroom extract concentrate using a flower mushroom.

In the flower mushroom extract concentrate preparation step (S100), the flower extract concentrate is (1) selection and washing step, (2) first drying step, (3) hot air drying step, (4) roasting step, (5) second 2 drying step, (6) may be prepared including the extract solution preparation step and the concentrate preparation step (S700).

(1) screening and washing steps

The selection and washing step is a step of removing foreign substances by washing after preparing oyster mushroom of excellent quality.

For example, in the selection and washing step, foreign substances adhering to the flower mushroom may be removed by washing the prepared oyster mushroom with purified water and removing the non-edible part.

(2) first drying step

The first drying step is a step of primarily drying the washed oyster mushroom to remove moisture remaining inside the oyster mushroom.

In the first drying step, the moisture contained in the washed oyster mushroom is rapidly evaporated when drying in sunlight, and may be performed in a dryer or in the shade to prevent deterioration of physical properties, for example, the first The drying step may be performed by drying the oyster mushroom at a temperature of 15 to 25° C. for 50 to 100 hours.

(3) hot air drying step

The hot air drying step is a step of hot air drying the primarily dried oyster mushroom.

The hot air drying step can be carried out by drying the primarily dried oyster mushroom with hot air at 110 to 150° C. for 1 to 3 hours. When the hot air drying step is performed below the above lower limit, the There may be a problem in that moisture is not sufficiently removed, and when it is performed in excess of the above-described upper limit range, the problem of deterioration of physical properties may occur due to excessive drying of the oyster mushroom.

(4) Roasting step

The roasting step is a step of heating and roasting the hot-air dried oyster mushroom.

In the roasting step, the hot air-dried blossom mushroom can be baked using a roasting device, and the flavor of the blossom mushroom drink produced by the roasting step is enhanced and the unique flavor of the blossom mushroom is suppressed. may be improved.

The roasting step may be performed by baking the hot air dried oyster mushroom at a temperature of 110 to 130° C. for 5 to 15 minutes.

On the other hand, in the roasting step, in order to further enhance the taste and flavor of the flower mushroom and further strengthen the nutritional component, the flower mushroom powder, stevia extract, and green lipped mussel oil are further mixed and then heated and baked. .

That is, in the roasting step, 110 to 130 parts by weight of sukjam powder, 2 to 4 parts by weight of stevia extract, and 1 to 3 parts by weight of green lipped mussel oil are mixed with respect to 100 parts by weight of the total oyster mushroom in the roasting step. It may be carried out by heating and baking at a temperature of ℃ for 10 to 30 minutes.

The sukjam powder prepared by the following method may be used.

In order to prepare the sukjam powder, first, sukjam may be prepared.

The sukjam refers to a silkworm in which the silk protein is contained in the silkworm body until it completely builds a cocoon and molts into a pupa.

That is, in the case of silkworms that normally sleep on four sides, it is the third day after the last sleep of the silkworm and the third day after the last sleep of the silkworm. After starting, the intestines gradually degenerate, and when they reach 5th instar, 7th to 8th, they are filled with only silk protein, which is called sleep sleep.

In general, a silkworm is one of the complete metamorphosis insects with a life-long process of waking up from an egg, molting 4 times, building a cocoon, transforming into a silkworm pupa, becoming a moth, laying eggs, and dying in about two weeks.

In addition, silkworm powder is used for food and medicinal purposes, and interest in silkworm ingredients and pharmacological effects is increasing, and various studies related thereto are being conducted.

In particular, along with the study of blood sugar-lowering active ingredients, it is clinically recommended among patients because it is thought that long-term administration of it for a significant number of patients reduces blood sugar. Therefore, the safety and efficacy of silkworms, which have been used indiscriminately for the treatment of diabetes in the private sector, are being investigated through clinical studies.

Next, after mixing the prepared sukjam and mulberry leaf, it can be steamed by heating with steam.

In general, when sukjam is heated (or steamed) in a natural state, the thread gland (silk thread) becomes very hard and is difficult to process. At the same time, the thread glands are soft and can be easily processed.

The mulberry leaf contains 50 kinds of ingredients such as glucoside, vitamin C, vitamin B1, vitamin B2, etc. However, the mulberry leaf is heated together with sleep, and the scent of the mulberry leaf penetrates into the sleep, so that the miscellaneous smell of the sleep can be removed.

In the above step, the mulberry leaves are mixed in a weight ratio of 1 to 5 parts by weight based on 100 parts by weight of the total sleep sleep, and the heating may be performed with steam at a temperature of 120 to 130° C. for 1 to 3 hours.

Next, the heated and steamed sukjam may be freeze-dried.

In general, as the freeze-drying method, atmospheric freeze-drying and reduced-pressure freeze-drying may be used. In the present invention, in order to reduce the damage to sleep, freeze at a pressure of 0.5 to 3 mmHg and a temperature of -65 to -55° C. for 30 to 50 hours. It can be carried out by drying.

In the above step, if the freeze-drying is performed outside the above range, the moisture contained in the nap may not be sufficiently sublimed or the moisture may be excessively evaporated to cause damage to the nap, and the maintenance of bio/biochemical activity may be difficult It can be difficult.

Then, the freeze-dried sukjam powder may be prepared by pulverizing the sukjam powder.

The pulverization of the sukjam may be performed by various methods known in the art using a pulverizer.

The stevia extract may be used to increase the sugar content to enhance the palatability of the oyster mushroom powder, and the stevia extract prepared by the following method may be used.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances attached to the raw stevia leaf may be removed.

In the above step, the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved is 1 to 3 (w/w)% concentration range. can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed raw stevia leaves may be dried at a temperature of 30 to 35° C. for 1 to 3 days. By drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave, such as The polarization vibration can lead to friction between molecules, which can cause heat generation. If the stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to the heating inside the fresh stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia fresh leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

The green-lipped mussel oil is manufactured using green-lipped mussels (Perna Canaliculus), which is a kind of mussels that inhabit the coast of New Zealand and is called green-lipped mussel, and its scientific name is Perna. Canaliculus.

Since the green-lipped mussel feeds mainly on plankton that has evolved to resist intense ultraviolet rays, it has been reported that it contains a unique component that is not found in mussels that grow in other areas, that is, omega unsaturated fatty acids related to antioxidant and anti-inflammatory properties.

In addition, the unsaturated fatty acids found in the green lipped mussel have been known through clinical trials to have a 200-fold stronger anti-inflammatory effect than fish oil, linseed oil, evening primrose oil, and the like containing omega-3 fatty acids. Omega-3 fatty acids have been found to inhibit the occurrence of inflammatory diseases such as atherosclerosis and rheumatoid arthritis by inhibiting the production of inflammatory mediators made from omega-6 fatty acids by competing with omega-6 linoleic acid. there is a bar

As the green-lipped mussel oil, green-lipped mussel oil prepared by the following method may be used.

First, the skin of the green-lipped mussel may be removed, and the green-lipped mussel from which the skin has been removed may be washed.

In the above step, the green-lipped mussel from which the skin has been removed can be washed with a sodium bicarbonate solution having a temperature of 10 to 20° C. and a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate (NaHCO3) is a food product. It is also used as an additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion.

Next, the washed green-lipped mussel may be dried.

Drying of the washed green-lipped mussel may consist of a first drying and a second drying, wherein the first drying is performed by drying the washed green-lipped mussel at a temperature of 70 to 80° C. for 3 to 5 hours. Residual moisture in green-lipped mussels can be removed first.

In addition, in the second drying, the first dried green-lipped mussel may be dried with hot air, and the second drying is performed by applying hot air to the first dried green-lipped mussel at a temperature of 110 to 130° C. for 1 to 3 hours. This can be done by adding

Next, the second dried green-lipped mussel can be pulverized and then aged to prepare a green-lipped mussel aged powder.

In the above step, the grinding of the second dried green-lipped mussel is pulverized by pulverizing the second dried green-lipped mussel to a particle size of 5 to 10 mm, and the aging of the powdered green-lipped mussel is the powdered green. It can be carried out by storing the lipped mussels at a temperature of 5 to 10° C. for 3 to 7 hours.

Subsequently, the green-lipped mussel aged powder can be enzymatically decomposed by mixing the enzyme and acid and storing the mixture.

That is, in the above step, the enzyme and acid are mixed with the aged powder of green lipped mussel, and then the aged powder of green lipped mussel in which the enzyme and acid are mixed is stored at a temperature of 36 to 38° C. for 20 to 30 hours, thereby enzymatic decomposition. .

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme as the enzyme, and citric acid and ascortic acid are used as the acid. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, and pectinase based on 100 parts by weight of the whole aged powder of green lipped mussel. 0.005 to 0.009 parts by weight, 0.008 to 0.012 parts by weight of Xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid may be mixed in a weight ratio.

Next, the fermented green-lipped mussel can be prepared by mixing the lactic acid bacteria culture solution with the enzyme-decomposed green-lipped mussel aged powder and fermenting it.

In the above step, after mixing in a weight ratio of 1 to 3 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the enzymatically decomposed green-lipped mussel aged powder, fermentation may be performed at a temperature of 40 to 42° C. for 20 to 30 hours.

In addition, in the above step, the lactic acid bacteria culture medium is adjusted to 2.8 to 3.2 pH of the medium using 1.2N HCl, and then the lactic acid strain is separated from kimchi, and the separated lactic acid strain is MRS broth (Oxoid, England). After culturing at 37-39°C for 20-25 hours, dilute to 1×1.0 ^8-5 ×1.0 ⁸ CFU/mL, and then centrifuge at 10,000-15,000 rpm for 10-15 minutes to separate only the supernatant. And, the supernatant (Supernatant) is filtered with a 0.45㎛ syringe filter (syringe filter), and mixed in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant It is prepared by diluting, the lactic acid bacteria As a lactic acid strain isolated from fermented food, kimchi, specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum ) and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

Next, the green-lipped mussel oil can be prepared by separating the oil using the fermented green-lipped mussel.

The configuration, such as separating the oil using the green-lipped mussel fermented product in the above step, is a known technique to those of ordinary skill in the art, and for convenience of explanation and clarity of the technical idea of the present invention, A detailed description thereof will be omitted.

(5) second drying step

The second drying step is a second drying step of the roasted oyster mushroom.

In the second drying step, it is possible to stabilize the physical properties of the roasted cherry blossom and further enhance the flavor by drying the roasted cherry blossom mushroom a second time. It can be carried out by drying at a temperature of 1 to 3 days.

(6) step of preparing the extract

The step of preparing the extract is a step of preparing the extract of the oyster mushroom by extracting the second dried oyster mushroom.

In the extract preparation step, the secondary dried oyster mushroom can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction. It can be extracted using hot water extraction method.

For example, in the extract preparation step, the extraction is performed by mixing at a weight ratio of 8,000 to 12,000 parts by weight of purified water with respect to 100 parts by weight of the second dried oyster mushroom and then heating at a temperature of 95 to 100° C. for 100 to 150 minutes. can be performed.

(7) Concentrate preparation step

The step of preparing the concentrate is a step of concentrating the extract of the oyster mushroom to prepare the extract of the oyster mushroom.

The concentrate preparation step may be performed by concentrating the flower mushroom extract using a concentrator, for example, by concentrating the flower mushroom extract to 0.8/40 to 1.2/40 of the initial weight to prepare a flower mushroom extract concentrate can do.

2. Concentrated mixture preparation step (S200)

The step of preparing the concentrated liquid mixture (S200) is a step of preparing a concentrated liquid mixture by mixing fructooligosaccharide and purified water with the shiitake mushroom extract concentrate.

For example, in the concentrated liquid mixture preparation step (S200), the concentrated liquid mixture may be prepared by mixing 3 to 5 parts by weight of oyster mushroom extract concentrate, 12 to 17 parts by weight of fructooligosaccharide, and 75 to 85 parts by weight of purified water. have.

The fructooligosaccharide refers to a mixture of components in which 1 to 3 fructose are bonded to sugar using a fructose transferase using sugar as a substrate. It is known that the fructooligosaccharide has an effect of intestinal function that helps the growth of beneficial bacteria and suppresses harmful bacteria in the intestine, and helps smooth bowel movements.

3. Heat sterilization step (S300)

The heat sterilization step (S300) is a step of preparing a oyster mushroom beverage by heat sterilizing the concentrated mixture.

For example, in the heat sterilization step (S300), the concentrated liquid mixture may be sterilized by heating at a temperature of 96 to 100° C. for 8 to 12 minutes.

Hereinafter, with reference to the accompanying drawings, it will be described in more detail with reference to an embodiment of the method for producing a shiitake mushroom beverage according to the present invention.

< Example 1 >

After mixing at a weight ratio of 4 parts by weight of oyster mushroom extract concentrate, 15 parts by weight of fructooligosaccharide and 81 parts by weight of purified water, it was heated and sterilized at 98° C. for 10 minutes to prepare a oyster mushroom drink.

< Example 2 >

A oyster mushroom drink was prepared in the same manner as in Example 1, and in Example 2, 3.5 parts by weight of the oyster mushroom extract concentrate, 16 parts by weight of fructooligosaccharide, and 84 parts by weight of purified water were mixed.

< Example 3 >

A oyster mushroom drink was prepared in the same manner as in Example 1, and in Example 3, 4.5 parts by weight of the oyster mushroom extract concentrate, 13 parts by weight of fructooligosaccharide, and 76 parts by weight of purified water were mixed in a weight ratio.

< Comparative Example 1 >

A oyster mushroom beverage was prepared in the same manner as in Example 1, and in Comparative Example 1, 1 part by weight of oyster mushroom extract concentrate, 15 parts by weight of fructooligosaccharide, and 81 parts by weight of purified water were mixed in a weight ratio.

< Comparative Example 2 >

A oyster mushroom drink was prepared in the same manner as in Example 1, and in Comparative Example 2, 10 parts by weight of the oyster mushroom extract concentrate, 15 parts by weight of fructooligosaccharide, and 81 parts by weight of purified water were mixed in a weight ratio.

< Sensory evaluation >

The sensory evaluation was performed on the taste, aroma, texture, and preference of the oyster mushroom drinks according to Examples 1, 2, and 3 and Comparative Examples 1 and 2, and the results are shown in [Table 2] below.

The sensory test was conducted for 25 general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste texture incense overall sign Example 1 8.3 8.4 8.4 8.4 Example 2 8.4 8.3 8.3 8.3 Example 3 8.2 8.4 8.3 8.3 Comparative Example 1 6.5 6.7 6.5 6.6 Comparative Example 2 6.7 6.6 6.3 6.5

Referring to [Table 2], it was confirmed that the taste, texture, aroma, and overall preference of the oyster mushroom drinks according to Examples 1, 2, and 3 were superior to those of the oyster mushroom drinks according to Comparative Examples 1 and 2.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

A flower mushroom extract concentrate preparation step (S100) of preparing a flower mushroom extract concentrate using a flower mushroom;
A concentrated mixture preparation step (S200) of preparing a concentrated mixture by mixing fructooligosaccharide and purified water with the oyster mushroom extract concentrate; and
A method for producing a oyster mushroom drink, comprising a heat sterilization step (S300) of heat-sterilizing the concentrated mixture to prepare a oyster mushroom drink.
The method of claim 1,
The step of preparing the oyster mushroom extract concentrate (S100),
A selection and washing step of preparing and then washing the oyster mushroom;
a first drying step of primarily drying the washed oyster mushroom to remove moisture remaining inside the oyster mushroom;
a hot air drying step of hot air drying the primarily dried oyster mushroom;
a roasting step of heating and roasting the hot air dried oyster mushroom;
a second drying step of secondarily drying the roasted oyster mushroom;
an extract preparation step of extracting the secondly dried oyster mushroom to prepare an oyster mushroom extract; and
A method for producing a oyster mushroom beverage, comprising a concentrate preparation step of concentrating the oyster mushroom extract to prepare a shiitake mushroom extract concentrate.
3. The method of claim 2,
The first drying step in the oyster mushroom extract concentrate preparation step (S100) is performed by drying the oyster mushroom at a temperature of 15 to 25° C. for 50 to 100 hours,
The hot air drying step is performed by drying the primarily dried oyster mushroom in hot air at 110 to 150° C. for 1 to 3 hours,
The roasting step is performed by baking the hot air dried oyster mushroom at a temperature of 110 to 130 ° C. for 5 to 15 minutes,
The second drying step is performed by drying the roasted oyster mushroom at a temperature of 15 to 25° C. for 1 to 3 days,
In the extract preparation step, the extraction is performed by mixing 8,000 to 12,000 parts by weight of purified water in a weight ratio of 8,000 to 12,000 parts by weight of purified water with respect to 100 parts by weight of the secondarily dried oyster mushroom and heating at a temperature of 95 to 100° C. for 100 to 150 minutes,
In the step of preparing the concentrate, the method for producing a shiitake mushroom beverage, characterized in that the extract is concentrated to 0.8/40 to 1.2/40 of the initial weight to prepare the extract of the oyster mushroom.
4. The method of claim 3,
In the concentrated liquid mixture preparation step (S200), the concentrated liquid mixture is prepared by mixing 3 to 5 parts by weight of oyster mushroom extract concentrate, 12 to 17 parts by weight of fructooligosaccharide, and 75 to 85 parts by weight of purified water,
In the heat sterilization step (S300), the method for producing a oyster mushroom beverage, characterized in that it is carried out by heating the concentrated mixture at a temperature of 96 to 100 ℃ for 8 to 12 minutes to sterilize.
The oyster mushroom drink, characterized in that it is prepared by any one method selected from claims 1 to 3.

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