KR830002051B1 - How to prepare mushroom juice for drinks - Google Patents

Abstract

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Description

How to prepare mushroom juice for drinks

The present invention mixes, sterilizes and cools a mixture of ammonium sulfate ((NH ₄ ) ₂ SO ₄ ) and potassium monophosphate (KH ₂ PO ₄ ) magnesium sulfate (MgSO ₄ ) in a wort glycosylated solution having a sugar content of 11 °. The pH was adjusted with sulfuric acid or sodium carbonate, or a small amount of pine wood and ginseng extracts were injected into the aseptic bubble generator, inoculated and cultured with the mushroom spore suspension incubated and centrifuged. The present invention relates to a method of preparing a mushroom juice solution for musical notes by filtration, drying and pulverizing the powder, and applying enzymes of pectinase and protease to it, followed by heating.

Conventionally, there is a case in which long-term preservation is difficult due to the high content of enzymes, which are characteristic of mushrooms, due to rot and deterioration, and canned by salting or sugar storage methods. In addition, mushrooms are rich in their unique taste and aroma, so they have a great value in various foods such as soups and sauces. However, in order to cultivate mushrooms in large quantities, it is difficult to spread the cost of mass production. Is in.

The present invention is to produce a large amount of bacteria cultured in a liquid incubator prepared with nutrients for cultivation of soybean fungi in a special formulation, and then powdered to produce an enzyme juice by acting enzymes such as fatinase and protease Processed by a known method for drinking to drink as described for example in detail for each process as follows.

1st process

The wort saccharified solution was prepared at a sugar content of 11 ° and used as an incubator. A mixture of ammonium sulfate ((NH ₄ ) ₂ SO ₄ ), potassium phosphate (KH ₂ PO ₄ ), and magnesium sulfate (Mg SO ₄ ) was used. After the addition of pine wood liquor and ginseng extract added about 3%, autoclave for about 25 minutes, cool and adjust the pH to 4.5-4.8 with 2N-sulfuric acid (H ₂ SO ₄ ). Here, the addition of nitrogen, phosphoric acid, and sulfur components to wort saccharified solution increased the amount of protein and organic base per unit cell weight and the mushroom scent increased significantly. This is considered to greatly require nitrogen, phosphoric acid and sulfur components for the biosynthesis of organic base components which are fragrance and taste components. In addition, when the pH was adjusted to 4.5-4.8, the cells had the highest sugar content in the incubator of 90% or more, and the protein content per cell increased to 4.2%. In addition, mushroom scent was enhanced when pine wood and ginseng extract were added at a 3% level to increase protein and organic base production. In particular, mushroom cells grown in ginseng extract-added incubator is absorbed a large amount of saponin glycosides and can be used as a highly effective food with a distinctive scent.

2nd process

The mixed solution is injected into a sterile air bubble generator to inoculate the intermediate cultured mushroom spore suspension and incubate at about 32 ° C. for 72 hours while continuing to vent. The cultured product was centrifuged to filter the cells, and heated and dried to about 42 ° C. to powder them.

3rd process

Pectinase was added to the mushroom powder obtained in the second step, followed by enzymatic reaction at about 40 ° C. for about 2 hours, and then heated to about 90 ° C. for about 15 minutes to break down the enzyme to stop enzymatic action, and then cooled. The pH was adjusted to 7.0 and then enzymatically reacted with 10,000 units of protease at about 45 ° C. for about 3 hours, followed by heating to destroy the enzymes to stop the enzymes, and then filtered 2-3 times. To complete the product of the present invention.

When using the present invention mushroom juice prepared in this way, the roasted chestnut juice is mixed by mixing the chestnut juice, or other sweeteners or seasonings such as heels, glucose, salt, fruit juice, etc. in a known manner to make drinks and juices .

Example 1

The ball sac saccharified by the known method was adjusted to Ballg 11 °, (NH ₄ ) ₂ SO ₄ 0.23%, KH ₂ PO ₄ 0.087%, MgSO ₄ 0.04% and 15LbS, 30 minutes autoclaved incubator adjusted to pH 4.5 Then inoculate 25 ml of mushroom spores or mycelium suspension aseptically, and incubate at 28-30 ℃ for 72 hours in aeration culture. Centrifuge the cultures after completion of the culture, washed with water, centrifuged 2-3 times. Centrifuged filtration cells were dried at 42 ° C. for 6 hours and ground to obtain 115 g of liquid culture dried mushroom powder. It is used as a raw material for dry mushroom foods with the same content of natural products as proteins, inorganic salts and vitamins.

Example 2

30 ml of raw ginseng extract or 30 ml of pine wood extract were added to 1 l of nitrogen, phosphoric acid, and sulfur added medium prepared in Example 1 above, and then inoculated with 25 ml of mushroom spore suspension and incubated at 30 ° C. for 72 hours. Obtain the liquid culture mushroom powder produced in the ginseng juice incubator by centrifugation, washing with water and drying.

250 g of the liquid culture mushroom powder obtained in (Example 1) and (Example 2) was added to 1 l sterile solution, and 0.05% (3.5 g) of Pectinase was added thereto, followed by 2 hours of operation at 40 ° C for clarification. After heating for 5 minutes to stop enzymatic reaction, and after cooling, adjust pH to 7.0 with sodium carbonate. Add 10,000 g of Protease (0.15%) and enzymatically react at 45 ℃ for 3 hours. Immediately thereafter, the mixture was heated to 90 ° C. for 15 minutes to break down the enzyme, and then filtered 2-3 times to obtain 905 ml of mushroom juice.

When the present invention is completed and then used for beverage foods, the roasted chestnuts are well roasted to a dark brown color in a chestnut roasting machine by a known method, and 60 g of roasted chestnuts are put in 1 l solution and dragged for at least 30 minutes. After making 940ml of this juice solution, 905ml of mushroom juice solution, and then add 120g of honey 40g of glucose or 16g of salt, 120g of fruit juice, make mushroom juice and drink it to be juice drink.

When the mushroom cells were pulverized and adjusted to the optimum pH and temperature, the taste and aroma were greatly improved and digestibility was improved by increasing various free amino acids and organic anaerobes through self-extinguishing by the enzyme itself.

Claims (1)

The wort broth was incubated at a sugar content of 11 °, and a mixture of ammonium sulfate, calcium phosphate, and magnesium sulfate was added thereto, or the addition of pine wood solution and ginseng extract was autoclaved to pH 4.5-. The second step of incubating the cultured culture by inoculating the mushroom spore suspension incubated in the aseptic air bubble generator with the first step of 4.8 and the aseptic air bubble generator, and the powder obtained in the step Method of producing a mushroom for beverages by continuous enzymatic reaction with pectinase and proteatia.