WO2016035915A1

WO2016035915A1 - Method for making phellinus linteus tea

Info

Publication number: WO2016035915A1
Application number: PCT/KR2014/008431
Authority: WO
Inventors: 박명희
Original assignee: 박명희
Priority date: 2014-09-05
Filing date: 2014-09-05
Publication date: 2016-03-10

Abstract

The present invention relates to a method for making a Phellinus linteus tea and, more specifically, to a method for making a Phellinus linteus tea, wherein the flavor of the Phellinus linteus tea is improved by using Phellinus linteus, Ganoderma Lucidum, ginseng, and licorice, as main materials, and mixing the same with a blueberry concentrate, a lemon extract, a pure coffee liquid, and a Japanese apricot concentrate, as additives, for the improvement in the flavor and aroma of the tea. The method for making a Phellinus linteus tea according to the present invention comprises: a first step of cutting Phellinus linteus and Ganoderma Lucidum in pieces; a second step of drying the cut Phellinus linteus and Ganoderma Lucidum pieces; a third step of drying ginseng and licorice; a fourth step of mixing the dried Phellinus linteus, Ganoderma Lucidum, ginseng, and licorice with water to prepare a mixture; a fifth step of mixing the mixture with additives including a pure coffee liquid, a blueberry concentrate, a Japanese apricot concentrate, and a lemon extract; a sixth step of heating the mixture mixed with the additives, followed by extrusion, thereby preparing an extract; and a seventh step of sterilizing the extract.

Description

Situation mushroom tea manufacturing method

The present invention relates to a method for producing situation mushroom tea, and more specifically, the state mushroom and Ganoderma lucidum mushroom, ginseng, licorice, and the blueberry concentrate, lemon extract, coffee extract, plum concentrate to increase the taste and flavor of tea It relates to a method of producing a situation mushroom tea by mixing with additives to improve the taste.

Since ancient times, tea has been the main drink in the Orient. Tea refers to manufactured and processed by picking young leaves or stems of tea trees, so tea other than green tea may be referred to as substitute tea. In general, tea contains protein, minerals, vitamins, dietary fiber, etc. In addition, it contains caffeine, tannins, and so on, and contains various health benefits. Currently, the type of product in circulation is steamed, roasted, crushed and packed, or chopped and packed.

In modern times, the standard of living is improving, and the interest in health is increasing according to the leisure and the burden. As a result, various tea cultures are developing along with various food cultures.

In addition, mushrooms have recently been demonstrated to have excellent efficacy in alleviating modern diseases. Thus, efforts are being made to use mushrooms as food and medicine or other functional materials, and mushrooms that are currently edible vary in height, oak, top, and the like. Among them, medicinal mushrooms used as raw materials for health foods and health supplements, in particular, mushrooms known for their many functionalities include situation mushrooms, ganoderma lucidum mushrooms and cordyceps mushrooms.

Situation mushrooms are perennial mushrooms of rare fungus fungi that are difficult to breed and are known as Pelinus linteus. The shape of the situation mushroom is maintained in the form of a mass of mud in the early stage, and after it is grown, it is said to be snowy because it shows the tongue in a tree stump.

It has been reported by various researchers that the situation mushroom extract has a great tumor suppression effect and is attracting attention as a pharmaceutical material and a physiologically active substance. It has been reported that both of Enrich's ascites cancers have excellent anticancer activity, suggesting that the situation mushroom mycelium can be used commercially.

Efforts have recently been made to easily prepare tea for drinking situational mushrooms having an excellent anticancer effect, but there is a problem of low preference of consumers due to the bitter taste of situational mushrooms.

The present invention has been made to improve the above problems, to improve the consumer's preference for mushroom tea by relieving the bitter taste of mushroom tea using coffee juice, plum concentrate, lemon extract, blueberry concentrate The purpose is.

The problem to be solved by the present invention is not limited to the above-mentioned problem, another problem to be solved by the present invention not mentioned here is apparent to those skilled in the art from the following description. Can be understood.

A method for producing situation mushroom tea according to the present invention includes a first step of carving a situation mushroom and ganoderma lucidum; A second step of drying the cut situation mushroom and ganoderma lucidum; A third step of drying ginseng and licorice; A fourth step of preparing a mixture by mixing the dried situation mushroom, ganoderma lucidum mushroom, ginseng, licorice and water; A fifth step of mixing an additive including a coffee stock solution, a blueberry concentrate, a plum concentrate, and a lemon extract solution to the mixture; A sixth step of preparing an extract by heating and extruding a mixture of the additives; And a seventh step of sterilizing the extract solution.

The situation mushroom tea manufacturing method according to the present invention by the means for solving the above problems has the effect that can improve the bitter taste of mushrooms, have a better aroma and excellent mushroom, taste, color, texture and the like.

1 is a flow chart showing the flow of the situation mushroom tea manufacturing method according to the present invention.

Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

Hereinafter, with reference to the accompanying drawings will be described the present invention in more detail.

1 is a flow chart showing the flow of a situation mushroom tea manufacturing method according to the present invention.

First, in the first step (S10) the situation mushroom, Ganoderma lucidum is carved. Specifically, after collecting the situation mushrooms and Ganoderma lucidum and rinse finely.

The situation mushroom is known to have a great anti-cancer effect is also used as a dish but also used as a medicine. It is preferable to use the situation mushrooms used for the situation mushroom tea manufacturing method of the present invention to extract tea 3 to 4 years old.

The Ganoderma lucidum mushroom has excellent anticancer effect and is called a modern bullocho, and is one of the elders. The ganoderma lucidum used in the present invention is preferably used in October to November, the pattern of the fresh surface of ganoderma lucidum is clear, there is no worm-eaten hole and the color of the back of the shade is light brown.

Next, in the second step (S20) to dry the cut situation mushroom, Ganoderma lucidum. Specifically, the finely chopped situation mushrooms and Ganoderma lucidum are completely dried.

In order to completely dry the situation mushrooms and Ganoderma lucidum, the dried at room temperature for 5 days. The drying method may be variously changed in design, such as natural drying, hot air drying, freeze drying.

If the drying is carried out in less than 5 days, the moisture in the situation mushroom and Ganoderma lucidum may not be completely dried. If it exceeds 5 days, the drying may be completed and the efficiency of the work may be impaired. It is preferable to carry out.

Next, in the third step (S30) is dried ginseng, licorice. Specifically, the ginseng and licorice is washed with water and dried.

The ginseng used in the present invention is preferably to use the ginseng of the ginseng type. The ginseng saponin component to improve the vascular function to help improve vascular diseases and prevent dementia.

The licorice acts as a detoxifying medicinal plant to release heavy metals in the body and to enhance gastric function.

Next, in the fourth step (S40) to prepare a mixture by mixing the dried situation mushroom, Ganoderma lucidum mushroom, ginseng, licorice and water. Specifically, the mixture of the dried situation mushroom, Ganoderma lucidum mushroom, ginseng, licorice and water in proportion to prepare a mixture.

The mixing ratio for preparing the mixture is prepared by mixing 0.03 parts by weight of Ganoderma lucidum, 0.02 parts by weight of ginseng, 0.02 parts by weight of licorice, and 70 parts by weight of water with respect to 1 part by weight of mushrooms.

It is preferable to manufacture in the above range because it may harm the aroma and taste of the situation mushroom which is the most important taste in the situation mushroom tea of the present invention.

Next, in the fifth step (S50), the additives including the coffee stock solution, blueberry concentrate, plum concentrate, lemon extract solution is mixed with the mixture. Specifically, the additives including coffee juice, blueberry concentrate, plum concentrate, and lemon extract are mixed with the mixture at a predetermined ratio.

The additives include at least one or more coffee concentrate, blueberry concentrate, plum concentrate, lemon extract solution, the preferred mixing ratio when mixing the whole is 1 part by weight of blueberry concentrate, 3 parts by weight of plum concentrate, lemon 0.5 parts by weight of the extract.

When the additive is prepared to deviate from the proposed mixing ratio, the taste of the sweetening additive is changed to a sour or bitter taste, and thus, when mixing the additive and the mixture, a problem that may spoil the taste of the situation mushroom tea may occur. It is preferable to mix with.

The mixing ratio of the additive and the mixture is 70 to 80 parts by weight of the mixture based on 1 part by weight of the additive. If the mixture is less than 70 parts by weight may not express the effect of relieving the bitter taste of the situation mushroom tea, and if it exceeds 80 parts by weight it may be harmful to the unique taste of the situation mushroom tea is preferably mixed within the above range.

Next, in the sixth step (S60), an extract is prepared by extruding a mixture of the additives. Specifically, the extract is prepared by heating in an extruder so that the active ingredient of the mixture of the additives is sufficiently extracted in the solvent.

The heating time is preferably 24 hours, when the heating time is less than 24 hours, it is difficult to effectively transfer the active ingredients such as situation mushrooms, ganoderma lucidum mushroom, ginseng, licorice, etc. into the extract, and if more than 24 hours, the moisture is blown excessively Viscosity of the extract may be increased, which may cause a problem of soft sore throat.

Next, in the seventh step (S70), the extract is sterilized. Specifically, the extract is sterilized using a sterilizer and then packaged to produce a finished product.

In the following, in order to find out the effect on the additives used in the situation mushroom tea production method of the present invention will be described in detail the experimental results using the comparative examples and examples.

Comparative Example 1

Comparative Example 1 is a situation mushroom tea containing no additives.

Example 1

Example 1 is a situation mushroom tea prepared by mixing 60 parts by weight of the mixture with respect to 1 part by weight of additives by the method for preparing situation mushroom tea of the present invention.

Example 2

Example 2 is a situation mushroom tea prepared by mixing 75 parts by weight of the mixture with respect to 1 part by weight of the additive according to the method for preparing situation mushroom tea of the present invention.

Example 3

Example 3 is a situation mushroom tea prepared by mixing 100 parts by weight of the mixture with respect to 1 part by weight of additives by the method for preparing situation mushroom tea of the present invention.

In order to compare the quality characteristics of the situation mushroom tea using the above Examples and Comparative Examples, a food engineering graduate student who was recognized as a suitable inspector was selected and subjected to sensory evaluation after training suitable for the purpose of this experiment. Sensory test items are 9-point scale, which is rated as 9 points for very good and 1 point for very bad for the color, taste, texture, and overall acceptability of the situation mushroom tea. Was carried out.

Table 1

division	color	flavor	Texture	Overall preference
Comparative Example 1	4.2	5.1	4.3	4.8
Example 1	4.8	5.3	5.5	5.4
Example 2	6.9	7.6	6.8	7.6
Example 3	5.8	5.4	6.0	6.6

As shown in Table 1, compared with Comparative Example 1, Examples 1 to 3 showed excellent sensory properties in all items. Therefore, it can be seen that the consumer's preference for the situation mushroom tea mixed with additives is higher than that of the general situation mushroom tea.

In addition, as a result of comparing the Examples 1 to 3, the color, taste, viscosity and overall acceptability of Example 2 showed the best sensory, followed by Example 3, Example 2. Therefore, it can be seen that in the preparation of the situation mushroom tea, the mixing ratio of the mixed solution is preferably prepared by mixing 70 to 80 parts by weight of the mixture with respect to 1 part by weight of the additive.

As such, the technical configuration of the present invention described above can be understood by those skilled in the art that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from an equivalent concept should be construed as being included in the scope of the present invention.

Claims

First step of cutting the situation mushroom, Ganoderma lucidum mushroom;

A second step of drying the cut situation mushroom and ganoderma lucidum;

A third step of drying ginseng and licorice;

A fourth step of preparing a mixture by mixing the dried situation mushroom, ganoderma lucidum mushroom, ginseng, licorice and water;

A fifth step of mixing an additive including a coffee stock solution, a blueberry concentrate, a plum concentrate, and a lemon extract solution to the mixture;

A sixth step of preparing an extract by heating and extruding a mixture of the additives;

Process for producing a situation mushroom, characterized in that it comprises a; seventh step of sterilizing the extract;
The method of claim 1,

The mixing ratio of the mixture is a situation mushroom tea manufacturing method characterized in that the mixture of 0.03 parts by weight, 0.02 parts by weight of ginseng, 0.02 parts by weight of licorice, 70 parts by weight of water per 1 part by weight of mushrooms
The method of claim 1,

The blending ratio of the additive is a situation mushroom tea manufacturing method characterized in that the mixture of 1 part by weight of blueberry concentrate, 3 parts by weight of plum concentrate, 0.5 parts by weight of lemon extract based on 1 part by weight of the coffee stock solution
The method of claim 1,

Situary mushroom tea manufacturing method characterized in that the extract is prepared by heating in an extruder for 24 hours when the extract is prepared in the sixth step