KR20240062784A - Coffee drink comprising reishi mushroom and nurungji and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same. More specifically, the present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same, which contain a large amount of nutrients, have excellent flavor and aroma, and can reduce caffeine intake. It's about.
The method for producing a coffee beverage containing reishi mushrooms according to the present invention includes a reishi mushroom extract manufacturing step; and a mixing step of mixing 5 to 25 g of reishi mushroom extract and 10 to 30 g of scorched rice extract with 100 g of coffee flavor extract.

Description

Coffee drink comprising reishi mushroom and nurungji and manufacturing method thereof}

The present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same. More specifically, the present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same, which contain a large amount of nutrients, have excellent flavor and aroma, and can reduce caffeine intake. It's about.

Coffee is a beverage made by roasting green beans produced from coffee trees for a certain period of time, grinding them finely, and extracting their ingredients using water. It is a beverage consumed by one-third of the world's population. Coffee contains a component called caffeine, which excites the central nervous system, has a diuretic effect, and also has the effect of relaxing smooth muscles and dilating peripheral blood vessels. It also has an analgesic effect due to its inhibitory effect on prostaglandin synthesis. Due to the above effects, caffeine is widely consumed as a favorite food and therapeutic food, such as tonic drinks, stimulants, and diuretics.

However, caffeine can cause caffeine addiction (caffeinism) if taken in large amounts for a long period of time. Caffeine addiction is accompanied by a variety of physical and mental symptoms, including irritability, anxiety, nervousness, insomnia, headache, heart tremors, hyperreflexia, and respiratory alkalosis. Additionally, caffeine promotes gastric acid secretion, so taking large doses for a long time can cause gastric ulcers, erosive esophagitis, and gastroesophageal reflux disease.

Accordingly, decaffeinated coffee and substitute coffee tea were released, and attempts were made to add natural products to coffee to increase nutritional content.

Domestic Patent No. 10-0906289 proposes a method for manufacturing liquid coffee containing buckwheat, and Domestic Patent No. 10-1549889 suggests that the content of caffeine contained in coffee powder is increased by adding arrowroot root powder to coffee powder. A reduced coffee composition and its manufacturing method are presented.

Meanwhile, Ganoderma lucidum Karsten is a mushroom belonging to the elixir family. It is shaped like a semicircle, kidney, or fan, has flat, concentric ring-shaped grooves, and the surface of the cap and handle has a gloss like lacquering. The feel is hard.

The physiologically active substances of reishi mushrooms include triterpenoids, steroids, hexanes, glycans, germanium, lectins, and antithrombin components, and reishi mushrooms enhance immunity, remove cholesterol, prevent blood clots, and treat hepatitis. It has been found to have various effects such as anti-cancer, anti-carcinogenesis, blood sugar reduction, and rejuvenation.

Among the physiologically active substances in reishi mushrooms, ganoderic acid is a unique ingredient that exists only in reishi mushrooms. Ganoderic acid is excellent for improving immune function and has excellent anti-inflammatory, antioxidant, anti-diabetic, and anti-obesity effects. do. In particular, it is known to be effective in relieving and preventing skin inflammation such as atopy and psoriasis, lowering cholesterol levels, and treating lung cancer, leukemia, and other cancers.

As a result of the present inventor's efforts to develop a coffee beverage that can reduce the caffeine content, improve the nutritional content, and have excellent flavor and aroma, the present inventor developed a coffee beverage containing reishi mushrooms and came up with the present invention.

Domestic Patent No. 10-0906289 (Method for manufacturing liquid coffee containing buckwheat) Domestic Patent No. 10-1549889 (Coffee composition containing arrowroot root powder and coffee bean powder and method for producing the same)

The purpose of the present invention to solve the above problems is to provide a coffee beverage containing reishi mushrooms that contains a large amount of nutrients, has excellent flavor and aroma, and can reduce caffeine intake, and a method for producing the same.

The method for producing a coffee drink containing reishi mushrooms of the present invention to solve the above problems includes a reishi mushroom extract manufacturing step; and a mixing step of mixing 5 to 25 g of reishi mushroom extract and 10 to 30 g of scorched rice extract with 100 g of coffee flavor extract. Includes.

The reishi mushroom extract manufacturing step is characterized in that jujube mixed extract is added to the reishi mushroom extract obtained from the reishi mushroom raw material and subjected to aging treatment.

The coffee drink containing reishi mushroom of the present invention to solve the above problems includes 5 to 25 g of reishi mushroom extract and 10 to 30 g of scorched rice extract per 100 g of coffee flavored extract.

The reishi mushroom extract is characterized in that it is obtained by adding jujube mixed extract to the reishi mushroom extract obtained from the reishi mushroom raw material and aging it.

As described above, according to the coffee drink containing reishi mushroom and the method for producing the same according to the present invention, it contains a large amount of nutrients, has excellent flavor and aroma, and has the effect of reducing caffeine intake.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, if it is determined that a detailed description of the functions and configuration related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

The present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same. More specifically, the present invention relates to a coffee beverage containing reishi mushrooms and a method for producing the same, which contain a large amount of nutrients, have excellent flavor and aroma, and can reduce caffeine intake. It's about.

The method for producing a coffee beverage containing reishi mushrooms according to the present invention will be described.

The method for producing a coffee beverage containing reishi mushrooms according to the present invention includes a reishi mushroom extract manufacturing step (S100), a scorched rice extract manufacturing step (S200), and a mixing step (S300) of mixing the coffee flavor extract, reishi mushroom extract, and scorched rice extract. Includes.

The reishi mushroom extract manufacturing step (S100) is a step of manufacturing a reishi mushroom extract, which includes the reishi mushroom extract manufacturing step (S110) and the jujube mixed extract manufacturing step (S120) in which the jujube mixed extract is prepared by mixing the jujube extract and the first natural raw material. ) and a maturation step (S130) in which the prepared reishi mushroom extract and the prepared jujube mixed extract are mixed and aged.

In the reishi mushroom extract manufacturing step (S110), a reishi mushroom extract is obtained from reishi mushroom raw materials. The reishi mushroom raw materials can be any one of reishi mushroom mycelium, reishi mushroom fruiting bodies, and combinations thereof, preferably, Reishi mushroom fruiting body can be used alone or by mixing reishi mushroom mycelium and reishi mushroom fruiting body at a weight ratio of 1: 1 to 3.

The reishi mushroom raw material may be dried to have a moisture content of 5 to 15 wt% and powdered to have an average particle diameter of 100 to 1000 ㎛.

The reishi mushroom extract is obtained by extracting the reishi mushroom raw material by at least one of hot water extraction (HWE) and autoclave extraction (AE).

Hot water extraction can be performed in hot water at 100 to 180°C for 2 to 10 hours, and pressure heating extraction can be performed at 121±2°C and 0.11 to 0.13 Mpa for 30 to 60 minutes.

The reishi mushroom raw material may be pretreated using at least one of ultrasonic treatment, microwave treatment, and far-infrared treatment prior to performing the extraction process.

Through the pretreatment of the reishi mushroom raw material, the extraction efficiency of the active ingredients in the reishi mushroom raw material can be further increased.

At this time, pretreatment is performed after drying the reishi mushrooms to have a moisture content of 5 to 15 wt%. Ultrasonic treatment is performed at 20 to 30 kHz for 5 to 15 minutes, and microwave treatment is performed at 2000 to 3000 MHz for 10 to 30 minutes. , far-infrared treatment can be performed for 30 to 90 minutes in a far-infrared irradiation device with an output of 200 to 500 W.

In the jujube mixed extract manufacturing step (S120), the jujube mixed extract is manufactured by mixing the jujube extract and the first natural raw material.

The jujube extract is a hot water extract of jujube, and the first natural raw material includes at least one of yam, lotus root, taro, okra, and a combination thereof, and the first natural raw material is mucin, a glycoprotein. ) to protect the stomach and neutralize the bitter taste of reishi mushrooms.

The first natural raw material may be in powder form, and the powder may have an average particle diameter of 10 to 500 ㎛.

The jujube mixed extract according to the first embodiment is prepared by adding 3 to 15 parts by weight of the first natural raw material to 100 parts by weight of the jujube extract and mixing for 15 to 30 minutes at 150 to 300 rpm.

The jujube mixed extract according to the second embodiment is prepared by adding 3 to 15 parts by weight of the first natural raw material and 1 to 5 parts by weight of saponin extract for 100 parts by weight of jujube extract and mixing at 150 to 300 rpm for 15 to 30 minutes. . By adding the saponin extract, the powdery first natural raw material can be more uniformly dispersed without agglomeration in the jujube extract.

The saponin extract can be obtained from a second natural raw material selected from the group consisting of reishi mushrooms, deodeok, soybean, arrowroot, and a combination thereof. Preferably, saponin extract derived from reishi mushrooms can be used.

The saponin extract is obtained by drying the second natural raw material to have a moisture content of 20 to 40 wt%, grinding it to have an average particle diameter of 50 to 150 ㎛, and then solvent extracting it using a 50 to 95% (v/v) ethyl alcohol aqueous solution. It is obtained by

In the ripening step (S130), the prepared reishi mushroom extract and the prepared jujube mixed extract are mixed and aged, and 5 to 30 parts by weight of the jujube mixed extract are added to 100 parts by weight of the reishi mushroom extract and incubated at 20 to 55 ° C. Aged for 6 to 36 hours.

By mixing and maturing jujube mixed extract with reishi mushroom extract, the content of nutrients can be increased and the unique bitter taste of reishi mushrooms can be reduced.

In the nurungji extract manufacturing step (S200), the nurungji extract is prepared, and the nurungji extract imitates the savory taste of coffee and serves to neutralize the bitter taste of the coffee flavor extract and the reishi mushroom extract.

The scorched rice extract according to the first embodiment is prepared by cooking any one of ungerminated brown rice, germinated brown rice, white rice, and a combination thereof to produce scorched rice, carbonizing the scorched rice to produce scorched paper, and then grinding it to produce scorched paper powder. To prepare, the Nurungji powder is immersed in water at 20 to 45°C for 1 to 3 hours, then the Nurungji precipitate and the filtrate are separated into solid and liquid, and the separated filtrate is used as a Nurungji extract.

The process of carbonizing scorched rice is carried out by spreading brown rice in a pot or pan to a thickness of 0.2 to 1.5 cm and heating it at 150 to 240°C for 3 to 20 minutes. Under the above conditions, appropriate hardness and moisture content are maintained and carbonization is prevented. can do.

The scorched rice extract according to the second embodiment is prepared by cooking any one of ungerminated brown rice, germinated brown rice, white rice, and a combination thereof to produce scorched rice, carbonizing the scorched rice to produce scorched paper, and then adding the nut extract to the scorched paper. Apply to the surface, puff, and grind to prepare Nurungji powder. The Nurungji powder is immersed in water at 20 to 45°C for 1 to 3 hours, and then the Nurungji precipitate and the filtrate are separated into solid and liquid, and the separated filtrate is used as a Nurungji extract. .

The Nurungji extract according to the second embodiment is manufactured by further comprising the process of applying nut extract to the surface of the Nurungji and puffing it. The puffing process is performed under a pressure of 4 to 10 kgf/cm2 and 150 to 280°C for 15 seconds to 5 minutes. It is carried out.

The remaining processes and conditions are the same as those mentioned in the method for producing scorched rice extract according to the first embodiment, so description thereof will be omitted.

The nut extract is obtained from any one of almonds, cashews, pistachios, pine nuts, pecans, walnuts, Brazil nuts, and combinations thereof.

Through the puffing process, reducing sugars and amino acids contained in scorched rice and nut extracts generate a Maillard reaction, creating an aroma similar to coffee roasting, further imitating the coffee flavor.

In addition, nut extracts are rich in antioxidant ingredients such as vitamin E, tocopherol, and selenium, which prevents oxidation and carbonation that may occur during the puffing process performed under high temperature and high pressure, as well as preventing rancidity of coffee drinks. .

In addition, the Nurungji extract according to the first or second example is made by using the extract obtained by hot water extraction of any third natural raw material among corn, corn silk, buckwheat, rooibos, barley, and buckwheat as cooking water when producing Nurungji rice. It is also possible to manufacture it, and by adding the third natural raw material, a more savory flavor and nutritional components can be given to the coffee beverage.

In the mixing step (S300), the coffee flavor extract, reishi mushroom extract, and scorched rice extract are mixed.

The coffee flavor extract is a base liquid that produces coffee flavor and can be selected as at least one of coffee extract and coffee substitute extract depending on preference, presence or absence of caffeine, etc.

The coffee extract is an extract extracted from coffee beans, and may include at least one of a caffeine-containing extract and a di-caffeine extract.

The coffee extract is extracted from coffee beans using either a drip or espress method, and the de-caffeine extract can be obtained by removing the caffeine from the coffee extract.

The coffee substitute extract is an extract obtained from a coffee substitute raw material rather than coffee beans. Specifically, it can be used as an extract extracted from any one of the coffee substitute raw materials such as dandelion, chicory, burdock, and pork potato, and the coffee flavor can be felt. If it is a coffee substitute, it is not limited to this.

The coffee substitute extract is obtained by drying any one of dandelion, chicory, burdock and pork potato as a coffee substitute material to have a moisture content of 10 to 15 wt%, roasting it at 120 to 180 ° C. for 1 to 10 minutes, and then extracting it with hot water.

Reishi mushroom extract contains 5 to 25g per 100g of coffee-flavored extract. If less than 5g is added, it is difficult to provide the nutrients of the reishi mushroom extract, and if more than 25g is added, a bitter taste occurs and the coffee flavor is lost. It is desirable not to exceed the above content range.

Nurungji extract is contained in an amount of 10 to 30 g per 100 g of coffee flavor extract. If it is added in less than 10 g, it is difficult to imitate the nutty taste of coffee or neutralize the bitter taste, and if it is added in more than 30 g, the coffee flavor is lost, so the above content range is limited. It is advisable not to deviate.

Hereinafter, a coffee beverage containing reishi mushroom according to the present invention will be described.

The coffee beverage containing reishi mushroom according to the present invention includes coffee flavor extract, reishi mushroom extract, and scorched rice extract.

The reishi mushroom extract is manufactured by mixing and maturing the reishi mushroom extract obtained from the reishi mushroom raw material and the mixed jujube extract.

Reishi mushroom extract is obtained by extracting reishi mushroom raw materials. The reishi mushroom raw materials can be any one of reishi mushroom mycelium, reishi mushroom fruiting body, and a combination thereof. Preferably, reishi mushroom fruiting body is used alone or with reishi mushroom mycelium. Reishi mushroom fruiting bodies can be mixed and used at a weight ratio of 1: 1 to 3.

The reishi mushroom raw material may be dried to have a moisture content of 5 to 15 wt% and powdered to have an average particle diameter of 100 to 1000 ㎛.

The reishi mushroom extract is obtained by extracting the reishi mushroom raw material by at least one of hot water extraction (HWE) and autoclave extraction (AE).

Hot water extraction can be performed in hot water at 100 to 180°C for 2 to 10 hours, and pressure heating extraction can be performed at 121±2°C and 0.11 to 0.13 Mpa for 30 to 60 minutes.

The reishi mushroom raw material may be pretreated using at least one of ultrasonic treatment, microwave treatment, and far-infrared treatment prior to performing the extraction process.

Through the pretreatment of the reishi mushroom raw material, the extraction efficiency of the active ingredients in the reishi mushroom raw material can be further increased.

At this time, pretreatment is performed after drying the reishi mushrooms to have a moisture content of 5 to 15 wt%, ultrasonic treatment is performed at 20 to 30 kHz for 5 to 15 minutes, and microwave treatment is performed at 2000 to 3000 MHz for 10 to 30 minutes. , far-infrared treatment can be performed for 30 to 90 minutes in a far-infrared irradiation device with an output of 200 to 500 W.

Jujube mixed extract is a mixture of jujube extract and the first natural raw material.

The jujube extract is a hot water extract of jujube, and the first natural raw material includes at least one of yam, lotus root, taro, okra, and a combination thereof, and the first natural raw material is mucin, a glycoprotein. ) to protect the stomach and neutralize the bitter taste of reishi mushrooms.

The first natural raw material may be in powder form, and the powder may have an average particle diameter of 10 to 500 ㎛.

The jujube mixed extract according to the first embodiment is prepared by adding 3 to 15 parts by weight of the first natural raw material to 100 parts by weight of the jujube extract and mixing for 15 to 30 minutes at 150 to 300 rpm.

The jujube mixed extract according to the second embodiment is prepared by adding 3 to 15 parts by weight of the first natural raw material and 1 to 5 parts by weight of saponin extract for 100 parts by weight of jujube extract and mixing at 150 to 300 rpm for 15 to 30 minutes. . By adding the saponin extract, the powdery first natural raw material can be more uniformly dispersed without agglomeration in the jujube extract.

The saponin extract can be obtained from a second natural raw material selected from the group consisting of reishi mushrooms, deodeok, soybean, arrowroot, and a combination thereof. Preferably, saponin extract derived from reishi mushrooms can be used.

The saponin extract is obtained by drying the second natural raw material to have a moisture content of 20 to 40 wt%, grinding it to have an average particle diameter of 50 to 150 ㎛, and then solvent extracting it using a 50 to 95% (v/v) ethyl alcohol aqueous solution. obtained.

The prepared reishi mushroom extract and the prepared jujube mixed extract are mixed and aged, and 5 to 30 parts by weight of the jujube mixed extract are added to 100 parts by weight of the reishi mushroom extract and aged for 6 to 36 hours at 20 to 55 ° C.

By mixing and maturing jujube mixed extract with reishi mushroom extract, the content of nutrients can be increased and the unique bitter taste of reishi mushrooms can be reduced.

The nurungji extract imitates the savory taste of coffee and serves to neutralize the bitter taste of the coffee flavor extract and reishi mushroom extract.

The scorched rice extract according to the first embodiment is prepared by cooking any one of ungerminated brown rice, germinated brown rice, white rice, and a combination thereof to produce scorched rice, carbonizing the scorched rice to produce scorched paper, and then grinding it to produce scorched paper powder. To prepare, the Nurungji powder is immersed in water at 20 to 45°C for 1 to 3 hours, then the Nurungji precipitate and the filtrate are separated into solid and liquid, and the separated filtrate is used as a Nurungji extract.

The process of carbonizing scorched rice is carried out by spreading brown rice in a pot or pan to a thickness of 0.2 to 1.5 cm and heating it at 150 to 240°C for 3 to 20 minutes. Under the above conditions, appropriate hardness and moisture content are maintained and carbonization is prevented. can do.

The scorched rice extract according to the second embodiment is prepared by cooking any one of ungerminated brown rice, germinated brown rice, white rice, and a combination thereof to produce scorched rice, carbonizing the scorched rice to produce scorched rice, and then adding the nut extract to the scorched paper. Apply it to the surface, puff it, and then grind it to prepare Nurungji powder. The Nurungji powder is immersed in water at 20 to 45°C for 1 to 3 hours, and then the Nurungji precipitate and the filtrate are separated into solid and liquid, and the separated filtrate is used as a Nurungji extract. .

The Nurungji extract according to the second embodiment is manufactured by further comprising the process of applying nut extract to the surface of the Nurungji and puffing it. The puffing process is performed under a pressure of 4 to 10 kgf/cm2 and 150 to 280°C for 15 seconds to 5 minutes. It is carried out.

The remaining processes and conditions are the same as those mentioned in the method for producing scorched rice extract according to the first embodiment, so description thereof will be omitted.

The nut extract is obtained from any one of almonds, cashews, pistachios, pine nuts, pecans, walnuts, Brazil nuts, and combinations thereof.

Through the puffing process, reducing sugars and amino acids contained in scorched rice and nut extracts generate a Maillard reaction, creating an aroma similar to coffee roasting, further imitating the coffee flavor.

In addition, nut extracts are rich in antioxidant components such as vitamin E, tocopherol, and selenium, which prevents oxidation and carbonation that may occur during the puffing process performed under high temperature and high pressure, as well as preventing rancidity of coffee drinks. .

In addition, the Nurungji extract according to the first or second example is made by using the extract obtained by hot water extraction of any third natural raw material among corn, corn silk, buckwheat, rooibos, barley, and buckwheat as cooking water when producing Nurungji rice. It is also possible to manufacture it, and by adding the third natural raw material, a more savory flavor and nutritional components can be given to the coffee beverage.

Coffee-flavored extract, reishi mushroom extract, and scorched rice extract are mixed to form a coffee drink containing reishi mushrooms. The coffee-flavored extract is a base liquid that produces coffee flavor, and depending on preference, presence or absence of caffeine, at least one of the coffee extract and coffee substitute extract. One can be selected.

The coffee extract is an extract extracted from coffee beans, and may include at least one of a caffeine-containing extract and a di-caffeine extract.

The coffee extract is extracted from coffee beans using either a drip or espress method, and the de-caffeine extract can be obtained by removing the caffeine from the coffee extract.

The coffee substitute extract is an extract obtained from a coffee substitute raw material rather than coffee beans. Specifically, it can be used as an extract extracted from any one of the coffee substitute raw materials such as dandelion, chicory, burdock, and pork potato, and the coffee flavor can be felt. If it is a coffee substitute, it is not limited to this.

The coffee substitute extract is obtained by drying any one of dandelion, chicory, burdock and pork potato as a coffee substitute material to have a moisture content of 10 to 15 wt%, roasting it at 120 to 180 ° C. for 1 to 10 minutes, and then extracting it with hot water.

Reishi mushroom extract contains 5 to 25g per 100g of coffee-flavored extract. If less than 5g is added, it is difficult to provide the nutrients of the reishi mushroom extract, and if more than 25g is added, a bitter taste occurs and the coffee flavor is lost. It is desirable not to exceed the above content range.

Nurungji extract is contained in an amount of 10 to 30 g per 100 g of coffee flavor extract. If it is added in less than 10 g, it is difficult to imitate the nutty taste of coffee or neutralize the bitter taste, and if it is added in more than 30 g, the coffee flavor is lost, so the above content range is limited. It is advisable not to deviate.

As described above, the present invention has been described with a focus on preferred embodiments with reference to the accompanying drawings, but within the scope of those skilled in the art in the technical field to which the present invention pertains without departing from the technical spirit and scope described in the claims of the present invention. The present invention can be implemented with various modifications or modifications. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.

Claims (4)

Reishi mushroom extract manufacturing steps and
Characterized by comprising a mixing step of mixing 5 to 25 g of reishi mushroom extract and 10 to 30 g of scorched rice extract with respect to 100 g of coffee flavor extract.
Method for producing coffee drinks containing reishi mushrooms.
According to clause 1,
The reishi mushroom extract manufacturing step is
Characterized in that jujube mixed extract is added to the reishi mushroom extract obtained from the reishi mushroom raw material and subjected to aging treatment.
Method for producing coffee drinks containing reishi mushrooms.
Characterized in that it contains 5 to 25 g of reishi mushroom extract and 10 to 30 g of scorched rice extract per 100 g of coffee flavor extract.
Coffee beverage containing reishi mushroom.
According to clause 3,
The reishi mushroom extract is
It is characterized in that it is aged by adding jujube mixed extract to the reishi mushroom extract obtained from the reishi mushroom raw material.
Coffee beverage containing reishi mushroom.