KR20060030448A - Manufacturing method of situation mushroom extract and beverage using same - Google Patents

Abstract

The present invention establishes the optimum extraction conditions using ethanol and purified water in the production of the situation mushroom extract, to produce a high concentration concentration of the situation mushroom extract and provides excellent effects in the future development of the situation mushroom food.

Situation mushroom, ethanol, hot water extraction, reaction surface analysis.

Description

Method for producing situational mushroom extract and beverage using the same {Method for production of Phellinus linteus and beverage

Figure 1 is a schematic diagram of the extract processing process and beverage manufacturing process during the preparation of the situation mushroom extract.

The present invention relates to a method for preparing a situation mushroom extract, and more particularly, a method for producing a situation mushroom extract having excellent quality at high concentration by establishing an optimum extraction condition for hot water extraction and ethanol extraction using a reaction surface analysis method by a central synthesis method. It relates to a beverage containing the prepared situation mushroom extract.

After the KFDA announced that the situation mushroom can be used as a food ingredient for the first time in March 2003, various kinds of products are sold in a discreet manner. Situation mushrooms are anticancer. It is known to have an excellent effect on antioxidant and immune system, these foods are sold at a very high price. In addition, after the cultivation method of artificial cultivation has been established and widely distributed, the price of 100 thousand won per 100 grams of mushrooms, although the price has recently decreased a lot, it is still more expensive than other food processing ingredients.

On the other hand, as well-being beings who want to maintain health through food or food after the standard of living is improved, and alternative medicine is widely known, the demand for various supplements to maintain health is increasing and the market size is rapidly increasing. Is in.

In general, the situation mushroom is a situation mushroom fruit body or mycelium at home to buy water is often added after boiling for a long time, where the amount of water to hydrolyze the water is different. In addition, the situation mushroom is not approved as a food raw material, so the research on the most systematic and scientific extraction method is insignificant.

Therefore, the establishment of optimal extraction conditions of situational mushroom extracts using the reaction surface analysis method of the central synthesis method is urgently required, and the optimal extraction conditions to produce extracts with high quality of high concentration are urgently needed. It is thought that the development of the drink is necessary.

In order to improve the added value of the situation mushroom and improve the competitiveness of the processed product, the present invention applies the optimum extraction processability, that is, the hot water extraction method, by applying the reaction surface analysis method of the central synthesis method, to establish the optimal extraction condition of the situation mushroom extract, and the situation mushroom extract of excellent quality It is an object of the present invention to provide a method and a beverage processing method using the same.

In order to achieve the above object, the present invention adds 40 to 58.2 ml by weight of purified water (water) per 1 g of mushrooms, and extracts hot water while stirring at 100 ° C. for 3.0 to 4.5 hours. Filtration after hot water extraction provides 15-20 ml by weight of 60% ethanol to the remaining residue and provides a method for producing a situation mushroom extract, characterized in that the extraction while stirring for 2-4 hours at 80 ℃.

In addition, the extract is prepared by repeating the above method, concentrated and used for the production of beverages.

For beverages, mixed drinks (product name: pumpkin in the situation) were prepared from 2 ~ 3% by weight of extracted mushroom concentrate, 90 ~ 91% by weight of pumpkin extract, liquid fructose, honey, xylitol, melon concentrate, and salt. It provides a situation mushroom mixed drink, characterized in that prepared by adding ~ 10.0% by weight. At this time, the sweetness of the mixed beverage is adjusted to 8.8-9.2 ° Brix and pH of 4.2-4.5.

The production of beverages (product name: situational farms) using the situational mushroom extract as the main raw material differs depending on the solid content of the main raw material, which is indicated in the manufacture of the beverage. In case of 1% solid content of S. mushroom extract, purified water is mixed with 1: 1.6 weight ratio of S. extract with 2.6% solids, and the additives composed of fructose, honey, oligosaccharide, calcium, iron, salt, citric acid, vitamin C, etc. 10.45 ~ 13.18% by weight to make a total of 100%.

The order of addition of this additive may be in accordance with the following procedure.

Add 56% by weight of purified water to 35% by weight of solids 2.6% extract, add insoluble calcium and iron lactate, and stir well. Fructose, honey and oligosaccharides are added to bring the sugar to around 9.0-9.2 ° Brix. And add citric acid and vitamin C so that the pH of the beverage is 4.2 ~ 4.5. The prepared mushroom mushroom beverage is a mushroom mushroom beverage (product name: farm) of 35% of the mushroom extract solid content of 1 ° Brix 35%.

When the addition of the situation mushroom mixed drink and the situation mushroom drink is completed, sterilize for 10 minutes at 95 ℃, inject a predetermined amount into the container and then package it.

The present invention will be described in detail as follows.

The present invention is carried out to obtain the extraction yield and high concentration of the extract when the situation mushroom. Most of the substances are classified into water-soluble substances that are well soluble in water and fat-soluble substances that are well soluble in a solvent such as ethanol. First, hot water extraction is performed to extract water-soluble substances from mushrooms. After hot water extraction, the residue is repeatedly extracted in an appropriate concentration of ethanol, and the filtrate is collected to remove ethanol, thereby obtaining a high concentration of mushroom extract of about 2.6 to 3.2% of solid content.

First, it is preferable to crush the mushrooms to a size of 5 to 10 mm or less. The ratio of crushed situation mushroom and water is 1g: 40ml ~ 1g: 58.2ml parts by weight, and hot water is extracted with stirring at 100 ℃ for 3.0 ~ 4.5 hours. At this time, when the addition ratio of water is 1 g: 40 ml by weight or less or 1 g: 58.2 ml by weight or more, there is a possibility that the quality of the extract is poor.

After hot water extraction, the filtrate is filtered and the remaining situation mushroom residue is extracted with ethanol again. It is preferable to add 15 g of 60% ethanol to 1 g of the situation mushroom residue, and to extract the mixture while stirring at 80 ° C. for 2 to 4 hours. At this time, it is ideal to extract with stirring using ethanol 60% concentration.

Filtration under the above hot water extraction and ethanol extraction conditions to extract the remaining situation mushroom residues twice each time to collect all the extracted liquid and concentrated until ethanol is removed. At this time, the concentration ratio is preferably about 1/3 to 1/5 of the total extract.

The beverage is prepared using the extracted situation mushroom extract.

Hereinafter, the embodiment for the configuration of the present invention will be described in more detail as follows, but the scope of the present invention is not limited only to the embodiments.

Example 1 Establishment of Optimal Hot Water Extraction Conditions Using Response Surface Methodology

The situation mushroom used in the present invention was purchased from a situation mushroom cultivator in Gyeongsan, Gyeongsangbuk-do, and used a situation mushroom made of artificial.

It is desirable to crush mushrooms to a size of 5 ~ 10mm or less. The ratio of crushed situation mushroom and water is 1g: 40ml ~ 58.2ml parts by weight, and hot water is extracted with stirring at 100 ℃ for 3.0 ~ 4.5 hours.

Example 2: Establishment of Optimal Ethanol Extraction Conditions

After hot water extraction, the ratio of residue and ethanol was added to the remaining mushroom residue after filtration at 1 g: 15-20 ml by weight, followed by extraction with stirring at 80 ° C. for 2-4 hours. At this time, it is good to extract with stirring using ethanol 60% concentration.

Example 3: Concentrate Extraction Using Optimal Hot Water and Solvent Extraction Conditions

Filtration under the above hot water extraction and ethanol extraction conditions and extract the remaining situation mushroom residues twice each time to collect all the extracted liquid and concentrated while stirring until ethanol is removed. At this time, if the concentration ratio is concentrated to about 1/3 to 1/5 weight ratio of the total extract, 2.6 ~ 3.2 ° Brix high concentration mushroom extract is prepared.

Experimental Example 1 Preliminary Experiment for Establishing Optimal Hot Water Extraction Conditions for Situation Mushrooms Using Response Surface Methodology

Tables 1 to 6 show the results of preliminary experiments conducted before establishing an optimal hot water extraction condition using response surface analysis.

Table 1 shows the extraction time of 5 grades (1, 2, 4, 6, 8 hours) and 80 parts by weight of purified water added per 1 part by weight of mushrooms as a grade 3 (1g: 10ml, 1g: 15ml, 1g: 20ml). The brownness and Hunter color (L, a, b) values of the extract extracted at ℃ were investigated.

As the extraction time is longer, brownness tends to increase. In color difference, "L", "a" and "b" values do not show any unusual trend until 6 hours extraction, but "L" which represents brightness at 8 hours extraction. Red and red "a" tend to decrease while yellow "b" tends to increase. Within the same extraction time, the brownness and color difference according to the change in the weight part of purified water added per part by weight of mushroom were not significantly different from each other unless there was a constant tendency.

TABLE 1

Table 2 investigates the acidity (pH), soluble solids content (%) and ° Brix sugar content.

Soluble solids content and ° Brix sugar tended to increase gradually as the extraction time increased. In the same extraction time, soluble solids content and ° Brix sugar tended to increase as the weight part of purified water added per weight part of mushrooms. The acidity (pH) did not have a constant tendency according to the extraction time, and the pH tended to decrease as the weight part of purified water added per weight part of the situation mushroom increased.

TABLE 2

Table 3 shows the protein content, the reducing sugar and the total sugar content of the extract according to the weight part of the purified water added per weight part of the extraction time and the situation mushroom. Protein content of the extract tended to increase with increasing extraction time and was highest at 1 g of 10 g by weight of purified water added per 8 parts by weight of mushrooms. However, in the same extraction time, the maximum content tended to be different depending on the weight part of purified water added per weight part of situation mushrooms, and in particular, 1 g: 10 ml to 1 g: 15 ml weight part of mushrooms Minimum values were shown in parts by weight of purified water. In addition, the weight of purified water added per 1 weight part of the same situation mushroom was 6 hours 1g: 15ml was high as 4.67mg% in total, did not show a sharp increase after 4 hours as a whole.

Reducing sugar and total sugar content showed a similar tendency to the change of protein content. The longer the extraction time was, the smaller the weight part of purified water added per weight part of situation mushroom was, and the content was higher. The weight part of purified water was the highest at 1 g: 10 ml. This tended to be consistent with the investigation of soluble solids and ° Brix sugar content in Table 2.

TABLE 3

When the extraction temperature is fixed at 80 ° C in Tables 1 to 3, and the extraction time and the weight part of purified water added per weight part of mushrooms are different, the weight of purified water added per 1 g: 15 ml of weight part of mushrooms is 2 to 4 hours. The experimental section is considered to be the most economical.

Therefore, the various parts of the extract were investigated by fixing the weight part (1 g: 15 ml), extraction time (4 hours) of purified water added per weight part of the situation mushrooms, and changing the extraction temperature (90 ° C, 100 ° C). 5, and 6.

In Table 4, brownness tended to increase with increasing temperature, L and a values decreased, and b value increased.

Soluble solids and ° Brix sugar increased with higher extraction temperature and decreased pH (Table 5). Table 6 compares the protein, reducing sugar and total sugar contents. Proteins increased at high temperatures, while reducing and total sugars decreased at 90 ° C and increased at 100 ° C.

TABLE 4

TABLE 5

TABLE 6

Experimental Example 2: Establishment of Optimal Hot Water Extraction Conditions for Situation Mushrooms Using Response Surface Methodology

In order to obtain more economical extracts using reaction surface analysis method using the basic data of Experimental Example 1, hot water extraction using the weight part (g: ml) and the extraction time of X In order to find the optimum extraction condition in Table 7, we tried to search the optimal extraction condition of the situation mushrooms in five steps.

Table 7 shows that the extraction time was changed from 1 to 5 hours in units of time, 1g by weight of purified water added per 40 parts by weight of mushrooms, and 40ml units. The extraction time was fixed at 100 ° C.

Table 8 shows the pH, brownness, soluble solids, protein, ° Brix sugar, reducing sugar and total sugar content of the extracted hot water extract, and Table 9 responds to the dependent variable (Yn) for the independent variable. The degree is expressed as a quadratic equation using the RSM program. Table 10 shows the significance of the independent variables. If the significance of brown (Y2), protein (Y4), reducing sugar (Y6) and total sugar (Y7) was recognized within 10%, pH (Y1), soluble solids (Y3) And ° Brix sugars were found to be very insignificant.

In Table 11 and Figure 1, the pH of the extract was found to be almost unaffected by the extraction time. The higher the weight part of purified water added per parts by weight of mushrooms, the higher the pH. The highest pH was 4.77 in the weight part of purified water added (1 g: 118.97 ml), but the variation was not large with respect to the weight part of purified water added per extraction time and the weight of mushrooms. The brownness was the highest in the weight part of purified water added per 1 weight part of mushrooms at 4.65 hours of extraction time (1 g: 74.71 ml), and was more affected by the weight part of purified water added per weight part of mushrooms than the extraction time. .

Soluble solid content was the highest at 0.243% in 2.43 hours of extraction time and 1 part by weight of purified water (1 g: 41.66 ml) added to parts by weight of mushrooms. The protein content was the highest in the amount of purified water added per weight part of mushrooms at 3.81 extraction time (1g: 46.82ml) in the treatment group of 2.958mg%, and the purified water added per weight part of mushrooms than the extraction time. It appeared to be heavily influenced by parts by weight. ° Brix sugar was not affected by extraction time, but only by weight part of purified water added per weight part of mushrooms.Reducing sugar was 3.24 hours extraction time and weight part of purified water added per weight part of mushrooms. : 40.60ml) showed the highest value of 60.40mg%, which was affected by the weight part of purified water added per weight part of situation mushroom compared to the extraction time, and this tendency showed similar trend in total sugar content.

Therefore, in order to produce the best quality extract using the situation mushroom, the biggest influence on the extract with the temperature set at 100 ° C means that the weight part of the purified water added per weight part of the situation mushroom is more dependent on the quality than the extraction time. Could know.

TABLE 7

TABLE 8

TABLE 9

TABLE 10

TABLE 11

[Figure 1]

Quality Characteristics of Extracts (Acid pH, Browning Color, Soluble Solids, Proteins) According to Experimental Conditions in Designing Optimal Hot Water Extraction Conditions for Response Surface Analysis Based on Central Synthesis System ), Contour map showing ° Brix, reducing sugar and total sugar.

[Figure 2]

Contour map overlaid contour maps representing the quality characteristics of extracts according to experimental conditions in the experimental hot water extraction condition design for response surface analysis based on central synthesis system.

TABLE 12

Figure 1 shows the quality characteristics (pH, browning color, soluble solids, protein) of extracts according to experimental conditions in the experimental design of optimal hydrothermal extraction conditions for response surface analysis based on the central synthesis system. ), Briggs (reducing sugar), reducing sugar (to reducing sugar) and total sugar (total sugar) is a contour map, Figure 2 is a contour map showing the range of the optimum extraction conditions by overlapping the contours of each of these quality characteristics It is interpreted as 12.

In other words, to optimize the extraction of hot-water mushrooms, the extraction temperature was fixed at 100 ° C and superimposing the countour map of each dependent variable to satisfy the characteristics of the extract. In addition, it is expected that it is best to add 40.0 to 58.2 ml of purified water per 1 g of situation mushroom.

Experimental Example 3: Establishment of Optimal Ethanol Extraction Conditions for Situary Mushrooms

In order to establish the ethanol extraction conditions, as shown in Table 13, the weight of 60% ethanol per 1g of the weight of the situation mushroom at 60% ethanol, extraction temperature 80 ℃ by varying the weight of the extract by comparing the brown color and color difference of the extract. Under the same extraction conditions, the brownness was higher in the order of 1g: 20ml, 1g: 10ml, and 1g: 15ml of 60% ethanol per 1g of the situation mushroom. On the other hand, the addition of 1g: 15ml ethanol was the lowest in the extraction condition with the same L value indicating the lightness in the color difference. In addition, the red value of a showed the same tendency in the order of brownness and 1g: 20ml, 1g: 10ml, 1g: 15ml in all treatments, and the b value of yellow (yellow) was 1g: 10ml, 1g: 15ml, 1g: 20ml showed a tendency to appear high.

TABLE 13

Table 14 shows the changes in soluble solids, acidity and ° Brix. Soluble solids increased with increasing extraction time and then decreased again at 8 hours after peaking at 6 hours. The more the weight part of 60% ethanol per 1 g of part showed a tendency to decrease the solid content. PH (pH) was the lowest at pH 4.78 in 1g: 15ml treatment of 6-hour extract, and highest at pH 4.97 in 1g: 20ml treatment for 4 hours, and 60% ethanol per 1g of extraction time and weight of mushrooms. No unusual trends were shown. ° Brix sugar tended to be high in the high soluble solids.

Table 114

Table 15 shows the changes in protein, reducing sugar and total sugar content of the extract under solvent extraction conditions. Protein content showed the same tendency as soluble solid content, that is, it increased with increasing extraction time and then decreased again at 8 hours after reaching the peak at 6 hours. As the weight part increased, the protein content tended to decrease. These data showed similar trends in total sugar content, but there was no trend in reducing sugar content, but there was no significant difference depending on the extraction conditions.

TABLE 15

As a result of the previous experiments on the extraction of hot water and ethanol, the longer the extraction time, the more the organic content tended to increase up to 6 hours. However, considering economic feasibility, two hours of extraction did not show twice the difference than four hours of extraction under the same conditions.To summarize the above results, solvent concentration was 60%, extraction temperature 80 ℃, and 60% per 1g by weight. At 1 g of 20 parts by weight of ethanol, the extraction time is considered to be the ideal ethanol extraction time of 2 to 4 hours or 2 to 6 hours.

Experimental Example 4: Beverage Production Method Using Extract Extracted Under Optimum Extraction Conditions of Situation Mushrooms

First, the production of beverages (product name: situational farm) using the situational mushroom extract as the main raw material differs depending on the solid content of the main raw material, which is indicated when the situational mushroom extract is manufactured. In case of 1% solid content of S. mushroom extract, 10.45∼13.18 of additives composed of fructose, honey, oligosaccharide, calcium, iron, salt, citric acid, vitamin C, etc. Prepared to add up to 100% by weight.

The order of addition of this additive may be in accordance with the following procedure.

1) Add 56% by weight of purified water to the mixing tank and add it to 35% by weight of 2.6% solids extract while heating to 76 ~ 80 ℃.

2) Add algae calcium and iron lactate that are not dissolved well and mix well.

3) Add fructose, honey and oligosaccharides to make the sugar content about 9.0 ~ 9.2 ° Brix.

4) Add citric acid vitamin C and add so that pH of beverage is 4.2-4.5. The prepared mushroom mushroom beverage is a mushroom mushroom beverage of 1 ° Brix 35% solids of the mushroom extract. After the addition is complete, sterilize at 95 ℃ for 10 minutes and inject a certain amount into the container.

Mixed drinks using green mushrooms (product name: pumpkin in the green) are 2-3% by weight of the extracted green mushroom concentrate, 90-91% by weight of pumpkin extract, liquid fructose, honey, xylitol, melon concentrate, and salt 7.2 ~ It provides a situation mushroom mixed drink, characterized in that prepared by adding 10.0% by weight. At this time, the sweetness of the mixed beverage is adjusted to 8.8-9.2 ° Brix and pH of 4.2-4.5.

As described above, using the purified water (water) and ethanol to produce a high concentration of situation mushroom extract with a high quality and at the same time provide a method for producing a beverage using the situation mushroom extract is very useful in the food industry It is an invention.

Claims (3)

Extraction time is 100-4.5 hours at the extraction temperature of 100 ℃ in the manufacturing method of the situation mushroom extract, hot water extraction step of adding 40.0 to 58.2 ml by weight of purified water per 1 g of the situation mushroom Ethanol (solvent extraction) concentration of 60%, extraction temperature 80 ℃, 60 to 20 parts by weight of 60% ethanol per 1 g of the situation mushroom extraction time is 2 to 4 hours or 2 to 6 hours ethanol (solvent extraction) step Filtration under the conditions of hot water extraction and ethanol extraction, and extracting the remaining two residual mushroom residues each time to collect all the extracted solution and concentrated to about 1/3 to 1/5 parts by weight while stirring until the ethanol is removed Method of producing a situation mushroom extract, characterized in that it comprises a. Sichuan Mushroom Extract In the manufacture of 1% solids, 1% by weight of purified water is mixed with 2.6% of ethanol extract, followed by additives composed of fructose, honey, oligosaccharides, calcium, iron, salt, citric acid and vitamin C. 10.45 to 13.18% by weight of the beverage production method to produce a total of 100%. It is characterized by the fact that it was prepared by adding 7.2 ~ 10.0% by weight of the mushroom extract 90 ~ 91% by weight, liquid fructose, honey, xylitol, melon concentrate, salt to 2-3% by weight of mushroom concentrate, Sugar content is 8.8 ~ 9.2 ° Brix, pH 4.2 ~ 4.5 Method of producing a mixed mushroom juice.

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