KR100828589B1 - Method of manufacturing granular tea containing agaricus brazei and the granular tea manufactured thereby - Google Patents
Method of manufacturing granular tea containing agaricus brazei and the granular tea manufactured thereby Download PDFInfo
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- KR100828589B1 KR100828589B1 KR1020060065824A KR20060065824A KR100828589B1 KR 100828589 B1 KR100828589 B1 KR 100828589B1 KR 1020060065824 A KR1020060065824 A KR 1020060065824A KR 20060065824 A KR20060065824 A KR 20060065824A KR 100828589 B1 KR100828589 B1 KR 100828589B1
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- mushroom
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- tea
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- 241001122767 Theaceae Species 0.000 title abstract description 49
- 241000222518 Agaricus Species 0.000 title abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 120
- 239000008187 granular material Substances 0.000 claims abstract description 63
- 239000012141 concentrate Substances 0.000 claims abstract description 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 150000008163 sugars Chemical class 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 58
- 235000008504 concentrate Nutrition 0.000 claims description 42
- 235000021579 juice concentrates Nutrition 0.000 claims description 25
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 24
- 229960001031 glucose Drugs 0.000 claims description 24
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 14
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
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- 238000002360 preparation method Methods 0.000 claims description 8
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
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- 238000000465 moulding Methods 0.000 claims description 6
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- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 5
- 210000002845 virion Anatomy 0.000 claims 1
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- 238000000605 extraction Methods 0.000 abstract description 9
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 241001327634 Agaricus blazei Species 0.000 description 1
- 229920000310 Alpha glucan Polymers 0.000 description 1
- WSVLPVUVIUVCRA-KPKNDVKVSA-N Alpha-lactose monohydrate Chemical compound O.O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O WSVLPVUVIUVCRA-KPKNDVKVSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
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- 241001454694 Clupeiformes Species 0.000 description 1
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- 229920001503 Glucan Polymers 0.000 description 1
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- 229920002000 Xyloglucan Polymers 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
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- 210000002686 mushroom body Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 신령버섯 추출물을 주재료로 한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차에 관한 것으로, 더욱 상세하게는 신령버섯을 열수추출하고 농축한 농축물을 이용하여 음용이 편리하며, 장기 저장이 가능하여 유통하기 편리한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차에 관한 것이다.The present invention relates to a method for producing granule tea containing a Shin-myung mushroom as a main ingredient and a granule tea produced by the same, and more particularly, to drink using a concentrate concentrated by hydrothermal extraction and concentrating the Shin-i mushroom, and for long-term storage The present invention relates to a method for producing granule tea containing a mushroom fungus, which is convenient for distribution, and a granule tea produced thereby.
즉, 본 발명은 신령버섯을 열수추출하여 농축한 후 여과과정 거쳐 침전물을 제거하고, 균질과정을 거친 신령버섯 농축물에 무수결정포도당 등 당을 첨가하여 과립성형 후 건조하는 것으로서, 당을 기준으로 20∼40°Brix농도의 신령버섯 추출농축액은 15∼25중량%를 넣고, 혼합하여 과립제조기로 과립형태로 성형한 후 40∼60℃에서 4∼10시간 열풍건조하여 제조됨을 특징으로 한다.In other words, the present invention is a hot water extract by condensing the mushrooms, concentrated and removed the precipitate after filtration process, and the granules after drying the granules by adding sugars such as anhydrous crystal glucose to homogeneous mushroom concentrates after the homogeneous process, it is based on the sugar New mushroom extract concentrate of 20-40 ° Brix concentration is added to 15-25% by weight, mixed, molded into granules with a granulator, and then hot-air dried at 40-60 ° C. for 4-10 hours.
신령버섯, 신령버섯추출물, 과립차, 무수결정포도당, 아가리쿠스버섯 Spirit Mushroom, Spirit Mushroom Extract, Granulated Tea, Crystalline Glucose, Agaricus Mushroom
Description
본 발명은 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차 에 관한 것으로, 더욱 상세하게는 40 내지 100MPa의 압력하에서 균질화하는 단계를 포함하는 신령버섯 함유 과립차의 제조방법 및 이에 의해 제조된 과립차에 관한 것이다.The present invention relates to a method for producing granule tea containing granule mushroom and granule tea produced by the same, and more particularly, to a method for preparing granule tea containing granule mushroom comprising homogenizing under a pressure of 40 to 100 MPa and a granule tea produced thereby. will be.
국민들의 소득증대와 사회의 발달에 따른 환경의 오염으로 인하여 다양한 성인병의 증가를 가져왔고, 소득이 증가함에 따라 건강에 대한 관심이 높아지면서 대체의학으로서의 건강식품에 대한 욕구 또한 증가하게 되었다.The increase of people's income and the pollution of the environment caused by the development of society have led to the increase of various adult diseases. As income increased, the interest in health increased, and the desire for health food as an alternative medicine also increased.
한편, 신령버섯은, 아가리쿠스버섯(Agaricus) 또는 흰들버섯이라고도 하며, 학명은 Agaricus blazei Murill, 분류는 주름버섯목 주름버섯과, 원산지는 아메리 카, 분포지역은 미국 플로리다주 일대와 라틴아메리카 북부 고원지대, 자생지는 미국 플로리다주 및 브라질의 산간지대, 크기는 자루 5~10㎝, 갓 6~12㎝로, 생김새는 양송이와 비슷하지만, 자루가 양송이보다 두껍고 길다.On the other hand, the mushroom is also called Agaricus or white mushroom, scientific name is Agaricus blazei Murill, classification is creased fungi, the origin is Americana, the distribution region of the United States Florida and the northern highlands of Latin America Its native area is in the mountains of Florida and Brazil in the United States, and the size is 5-10cm in size and 6-12cm in the shade. It looks similar to the mushroom, but the bag is thicker and longer than the mushroom.
그리고 갓의 겉부분은 발생 조건에 따라 흰색·갈색 또는 옅은 갈색을 띠지만, 자루는 희고 들에서 자생하는 버섯 가운데 가장 무거운 편에 속하며, 포자의 갈변(褐變)이 늦고, 마른 오징어나 멸치 냄새 같은 구수한 향이 나며, 씹으면 단맛이 난다.The outer part of the lampshade is white, brown or light brown depending on the development condition, but the sack is white and belongs to the heaviest of the wild mushrooms, and the browning of spores is late, and the smell of dry squid or anchovy It has the same sweet smell and chews sweet.
1944년 미국 플로리다주(州)에서 처음 발견된 뒤, 1960년대 중반 브라질의 산악지대인 피아다데의 원주민들이 식용한다는 사실이 밝혀지면서 널리 알려지기 시작하였으며, 북아메리카와 중남미 일부 지역에서 자생하는 것으로 알려져 있을 뿐 다른 지역에서는 보고된 적이 없다.First discovered in Florida in the United States in 1944, it became widely known as the indigenous people of Piadade, Brazil's mountainous region, in the mid-1960s and became known for its indigenousity in North America and parts of Latin America. It has not been reported elsewhere.
단백질·지방·섬유질·비타민·무기염류·아미노산·필수지방산·핵산 등 각종 영양소가 풍부하고, 암을 비롯한 각종 성인병에 좋다는 사실이 알려지면서 1990년대를 전후해 인공재배 연구가 이루어지기 시작하였다.Research into artificial cultivation began around the 1990s when it became known that it is rich in various nutrients such as protein, fat, fiber, vitamins, inorganic salts, amino acids, essential fatty acids, and nucleic acids, and is good for various diseases such as cancer.
그 결과 1992년 일본에서 처음으로 인공재배에 성공하였고, 현재는 한국·중국에서도 인공적으로 재배되고 있으며, 자연 상태로 채취하면 바로 썩기 시작하기 때문에 날것으로는 보관하기 어렵고, 주로 동결건조 방법을 이용해 보관한다.As a result, it was succeeded in artificial cultivation for the first time in Japan in 1992, and is now artificially cultivated in Korea and China, and it is difficult to store raw materials because it starts to rot immediately after being taken in its natural state. do.
마른 버섯을 그대로 씹어 먹기도 하고, 달여서 차로 마시거나 요리에 넣어서 다른 식품과 함께 먹으며, 부작용은 거의 없는 것으로 알려져 있다.Dry mushrooms are chewed as they are, and they can be drunk as tea or put together in other foods and eat with other foods.
또한, 신령버섯은 브라질 수도 상파울로 교외의 "피아다테" 지역에서 자생하는 희귀한 버섯으로 암이나 성인병 예방과 치료에 효과적이라는 사실이 미국 펜실베니아 주립대학 신든 박사와 램버트 연구소의 램버트 박사에 의하여 1965년 처음 발표되었고, 1980년 11월 제39회 일본암학회 총회에서 신령버섯의 항암효과에 대한 실험결과가 발표된 이래로 수많은 연구가 이루어지고 있으며, 항종양활성을 나타내는 베타글루칸, 알파글루칸, 갈락토글루칸, 자일로글루칸, 단백글루칸 등의 다당체가 밝혀졌고, 제암효과를 나타내는 스테로이드류와 핵산성분, 지질성분, 렉틴 등의 연구가 이루어졌으며, 이들에 대한 구조와 그 활성이 밝혀졌고, 일본에서 30여 년 연구 끝에 1992년 인공 재배되어 널리 보급된 버섯으로 레이건 대통령의 직장암 치료에 활용되어 화재가 된 버섯이다.In addition, the mushroom is a rare mushroom native to the Piadate region of the Brazilian capital, Sao Paulo, and is effective in preventing and treating cancer and adult diseases. It was first published, and numerous studies have been conducted since the results of the anticancer effects of mushrooms were released at the 39th Japan Cancer Society in November 1980. Betaglucan, alphaglucan, and galactoglucan exhibit antitumor activity. , Polysaccharides such as xyloglucan and protein glucan have been identified, steroids, nucleic acids, lipids, lectins, etc., which have anti-cancer effects, have been studied. In 1992, after being cultivated and artificially distributed, it was used to treat Reagan's rectal cancer. Become mushrooms.
국내에서도 항암 등 성인병 예방 및 보조 치료제로써 각광을 받고 있다.It is also attracting attention as a preventive and adjuvant treatment for adult diseases such as cancer.
그러나 이러한 신령버섯은 항암작용, 종양발생 억제, 혈당·혈압강하 등 성인병 예방효과가 높고, 인체의 면역력을 증강시키는 등 다양한 생리활성을 규명한 연구는 많이 수행되어 있으나, 실제적으로 음식물로 섭취하기 위한 실용화 가공연구는 빈약한 형편이다.However, although many studies have been conducted to investigate various physiological activities such as anti-cancer activity, tumor suppression, high blood sugar and blood pressure prevention effect, and increase the immune system of human body, these mushrooms are actually used for food intake. Practical processing studies are poor.
일반적으로 환자식으로 인식되어 있어, 일부 특정 소비자들에게만 소비되고 있는 실정이며 또한 판매형태가 단조로워서 소비확대에 한계가 있어 다양한 제품 개발이 시급한 실정이다.Since it is generally recognized as a patient type, it is only consumed by some specific consumers, and because of the monotonous sales form, there is a limit to increase in consumption, and therefore, it is urgent to develop various products.
신령버섯 가공품으로는 분말을 포장한 형태, 파우치형태의 추출차 등이 대부 분이며, 특유의 맛과 향 때문에 먹기가 불편하여 소비층을 널리 확보하지 못하고 있다. Most of the processed mushrooms are powder-packed and pouch-type teas, which are inconvenient to eat due to their unique taste and aroma.
따라서, 신령버섯에 과채류 등의 첨가물을 이용하여 기호도를 높이고 생리기능성을 증대시킨 건강식품의 개발이 절실히 요구된다.Therefore, the development of health foods that increase the palatability and increase the physiological function by using additives such as fruits and vegetables to the spiritual mushroom is urgently required.
따라서, 본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 휴대하기 간편하고 쉽게 음용할 수 있도록 한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차를 제공함에 그 목적이 있다.Accordingly, the present invention has been made to solve the above problems, an object of the present invention is to provide a method for preparing a granule tea containing a new mushroom mushroom made to be easy to carry and drink easily and the granulated tea produced thereby have.
또한, 본 발명의 다른 목적은 신령버섯에 과즙성분을 첨가하여 기호성을 향상시킴으로써, 소비자가 신령버섯을 손쉽게 음용할 수 있도록 한 신령버섯 함유 과립차 제조방법 및 이에 의해 제조된 과립차를 제공함에 그 목적이 있다.In addition, another object of the present invention is to provide a method for preparing granule tea containing granule mushrooms, and granule teas produced by the same so that consumers can easily drink the mushrooms by adding a juice component to the mushrooms to improve palatability have.
상기와 같은 기술적 과제를 해결하기 위해 본 발명은, 건조된 신령버섯을 압력 솥을 사용하여 80∼100℃의 온도하에서 10∼15시간 동안 압력 추출한 후, 1∼10㎛의 카트리지나 여과포로 여과한 후 70∼90℃에서 40∼70 cmHg로 감압농축하여, 20∼40°Brix의 농도를 갖는 제1농축액을 수득하는 단계와; 수득 된 제1농축액을 100∼200메시로 여과하는 단계를 거쳐 40∼100MPa의 압력하에서 균질화하는 단계를 포함하는 제2농축액을 수득하는 단계와; 사과를 파쇄하여 얻어진 착즙액을 40∼70 °Brix로 농축한 후, 300∼600메시의 여과체나 여과포로 여과하거나, 100∼200메시의 여과포로 여과한 후 40∼100MPa의 압력하에서 균질화하는 단계를 포함하는 과즙농축액을 수득하는 단계와; 20∼40°Brix농도의 신령버섯 제2농축액 10∼20중량%, 40∼70°Brix농도의 과즙농축액 1∼10중량%, 나머지 무수결정포도당을 첨가하여 제조하는 신령버섯 제2농축액과 과즙농축액을 당과 혼합하는 단계와; 과립제조기를 사용하여 과립형태로 성형한 후 건조시키는 단계를; 포함하여 제조되는 신령버섯 함유 과립차의 제조방법을 특징으로 한다.In order to solve the above technical problem, the present invention, after extracting the dried spiritual mushrooms by pressure cooker for 10 to 15 hours at a temperature of 80 ~ 100 ℃, filtered with a cartridge or filter cloth of 1 ~ 10㎛ Then concentrating under reduced pressure at 40 to 70 cmHg at 70 to 90 ° C. to obtain a first concentrate having a concentration of 20 to 40 ° Brix; Obtaining a second concentrate comprising the step of filtering the obtained first concentrate to 100-200 mesh and homogenizing under a pressure of 40-100 MPa; The juice obtained by crushing the apple is concentrated to 40-70 ° Brix, and then filtered through a 300-600 mesh filter or a filter cloth, or filtered through a 100-200 mesh filter cloth, and then homogenized under a pressure of 40-100 MPa. Obtaining a juice concentrate comprising; 10 to 20% by weight of the second mushroom concentration of 20 to 40 ° Brix concentration, 1 to 10% by weight of the fruit juice concentration of 40 to 70 ° Brix concentration, and the second concentration of juice and juice concentrate prepared by adding the remaining anhydrous glucose Mixing with sugar; Molding into granules using a granulator and then drying; Characterized by a method for producing a granule tea containing a mushroom containing the spirit.
또한, 상기 과즙농축액을 수득하는 단계에서, 사과, 포도, 배, 복숭아, 파인애플의 과일 중 어느 한 종류의 과일을 사용하여 과즙농축액을 수득함을 특징으로 하는 신령버섯 함유 과립차의 제조방법을 특징으로 한다.In addition, the step of obtaining the juice concentrate, characterized in that the method for producing granule tea containing a new mushroom, characterized in that the juice concentrate is obtained using any one of the fruits of apples, grapes, pears, peaches, pineapples do.
또한, 상기 과즙농축액을 수득하는 단계에서, 사과, 포도, 배, 복숭아, 파인애플의 과일 중 이종 이상의 과일을 혼합하여 과즙농축액을 수득함을 특징으로 하는 신령버섯 함유 과립차의 제조방법을 특징으로 한다.In addition, the step of obtaining the juice concentrate, characterized in that the manufacturing method of granule tea containing a new mushroom, characterized in that to obtain a juice concentrate by mixing two or more of the fruits of apples, grapes, pears, peaches, pineapples.
또한, 상기 과즙농축액을 수득하는 단계에서, 과일파쇄시 착즙액 대비 비타민 C를 0.01∼0.1중량% 첨가하여 착즙액의 갈변을 방지하고, 비타민 C를 보강함을 특징으로 하는 신령버섯 함유 과립차의 제조방법을 특징으로 한다.In addition, in the step of obtaining the juice concentrate, when the fruit is broken by adding 0.01 to 0.1% by weight of vitamin C to the juice to prevent the browning of the juice solution, the preparation of granule tea containing granule mushroom, characterized in that the reinforcement of vitamin C Method.
또한, 상기 신령버섯 제2농축액과 과즙농축액을 당과 혼합하는 단계에서, 함수포도당, 유당, 덱스트린 중 어느 한 종을 선택하여 무수결정포도당 대비 10중량% 이내로 무수결정포도당에 첨가하여 당을 제조한 다음 신령버섯 제2농축액 및 과즙농축액과 혼합함을 특징으로 하는 신령버섯 함유 과립차의 제조방법을 특징으로 한 다.In addition, in the step of mixing the second mushroom concentrate and the juice concentrate with the sugar, the sugar glucose, lactose, dextrin selected from any one of the selected by adding to the anhydrous crystalline glucose within 10% by weight compared to anhydrous glucose Next is characterized in that the method for producing granule tea containing the mushroom, characterized in that it is mixed with the second mushroom concentrate and juice concentrate.
또한, 상기 신령버섯 제2농축액과 과즙농축액을 당과 혼합하는 단계에서, 함수포도당, 유당, 덱스트린 중 이종 이상을 무수결정포도당 대비 10중량% 이내로 무수결정포도당에 첨가하여 당을 제조한 다음 신령버섯 제2농축액 및 과즙농축액과 혼합함을 특징으로 하는 신령버섯 함유 과립차의 제조방법을 특징으로 한다.In addition, in the step of mixing the second mushroom and the fruit juice concentrate of the spirits of the mushroom, the sugars are prepared by adding at least 10% by weight or less of anhydrous glucose, lactose and dextrin to the anhydrous crystalline glucose than anhydrous glucose. Characterized in that the method of producing granule tea containing the mushrooms, characterized in that the mixture with the second concentrate and juice concentrate.
또한, 청구항 1의 제조방법으로 제조되는 신령버섯 함유 과립차를 특징으로 한다.In addition, it is characterized by a grain-bearing granules tea prepared by the manufacturing method of claim 1.
1) 신령버섯 원료의 처리1) Processing of raw mushrooms
신령버섯 과립차 제조에 있어 신령버섯의 원료는 상품성이 낮아서 염가에 유통되고 있는 신령버섯 중품, 하품을 포함한 신령버섯 자실체의 건조물을 활용하여 신령버섯 과립차를 제조한다.The raw material of the new mushrooms in the production of new mushrooms granule tea is low commercial merchandise to produce the new mushrooms granule tea using the dried fruit of the new mushroom mushroom body, including the intermediate and yawning mushrooms.
수확한 신령버섯을 세척하여 음건하거나, 40∼70℃의 온도로 열풍건조하여 냉암소에서 보관하면서 사용한다.The harvested mushrooms are washed and dried, or hot-air-dried at a temperature of 40-70 ℃ to be stored in a cool dark place.
2) 신령버섯의 추출 및 제1농축액 제조2) Extraction of Spirit Mushrooms and Preparation of the First Concentrate
신령버섯을 압력솥에 넣고 신령버섯 총 중량을 100중량% 기준으로 삼아 1,000~2,000중량%의 물을 넣어(다시 말하면, 신령버섯 총 중량의 10~20배의 물을 넣음), 80~100℃에서 10~15시간 압력추출하고 신령버섯을 건져낸다.Put the mushrooms in a pressure cooker and add 1,000 to 2,000% by weight of water based on the total weight of the mushrooms (based on 100% by weight) (in other words, 10 to 20 times the total weight of the mushrooms). Extract pressure for 10-15 hours and pick out mushrooms.
신령버섯 열수추출액을 1∼10㎛의 카트리지 필터나 여과포로 여과한 후 농축기에서 감압 농축한다.The hot mushroom hot water extract is filtered with a cartridge filter or filter cloth of 1 to 10 µm and concentrated under reduced pressure in a concentrator.
이때, 감압농축의 조건은 70∼90℃에서 40∼70 cmHg로 감압하에 농축한다.At this time, the conditions of concentration under reduced pressure are concentrated under reduced pressure to 40 to 70 cmHg at 70 ~ 90 ℃.
신령버섯의 추출물의 제1농축액의 농축정도는 기호도에 따라 20∼40°Brix 로 조정하여 제조한다.The concentration of the first concentrate of the extract of the Shin-myung mushroom is prepared by adjusting to 20-40 ° Brix according to the preference.
3) 신령버섯의 과립성형용 제2농축액 제조3) Preparation of Second Concentrate for Granule Molding
제1농축물의 고형분의 입자크기를 조절하기 위해 아래와 같이 여과와 균질 작업이 필요하다.In order to control the particle size of the solids of the first concentrate, filtration and homogeneous operations are required as follows.
제1농축물을 100 내지 200메시의 여과포나 여과체로 농축물을 1 내지 3회 여과한 후, 균질기를 활용하여 40 내지 100MPa의 압력으로 균질하여 신령버섯 과립성형용 제2농축액을 제조하는 방법이다. The first concentrate is filtered through a filter cloth or filter medium of 100 to 200 mesh 1 to 3 times, and then homogenized at a pressure of 40 to 100 MPa using a homogenizer to prepare a second concentrate for granul mushroom formation. .
제1농축액을 100 내지 200메시의 여과포나 여과체로 농축물을 1 내지 3회 여과하는 것은 농축물에 함유되어 있는 입자가 큰 고형분을 일차적으로 없애기 위해 수행하는 전처리 작업이고, 이런 전처리작업을 거친 농축액을 균질기를 활용하여 40 내지 100MPa의 압력으로 균질하여 신령버섯 과립성형용 제2농축액을 제조하는데, 균질을 하는 목적은 일차적으로는 제1농축물에 함유되어 있는 고형분 입자를 과립차를 만들었을 때 침전물이 생기지 않을 정도의 작은 입자로 부수워 주기 위함이고, 이차적으로는 제1농축액에 포함된 지질성분이 농축액의 표면에 뜨는 현상을 방지해 주기 위함이며, 신령버섯 제1농축액을 여과와 균질작업을 거쳐 신령버섯 제 2농축액을 제조한다.Filtration of the concentrate once or three times with 100-200 mesh filter cloth or filter medium is a pretreatment operation to primarily remove large solids contained in the concentrate. Homogenizer using a homogenizer at a pressure of 40 to 100MPa to prepare a second concentrate for granule mushroom shaping, the primary purpose of homogenization is to precipitate the solid particles contained in the first concentrate first when making granule tea This is to crush into small particles that do not occur, and secondly to prevent the lipid component contained in the first concentrate from floating on the surface of the concentrate. After the second mushroom concentrate is prepared.
4) 첨가용 과즙 농축액의 제조4) Preparation of Juice Concentrate for Addition
신령버섯 특유의 향과 맛은 기호성이 떨어져 대중화가 어렵기 때문에 이를 보완하고, 비타민 C 등 신령버섯에 부족한 영양성분을 강화할 목적으로 과일의 착즙액을 농축하여 신령버섯 추출농축액과 함께 과립차제조에 활용한다.Since the flavor and taste of Sinryeong mushrooms are difficult to popularize due to their poor taste, they are supplemented, and the juices of fruits are concentrated for the purpose of reinforcing the nutrients lacking in the Shinseng mushrooms such as vitamin C. do.
사과, 포도, 배, 복숭아, 파인애플 등 첨가할 수 있는 과일의 종류는 다양하며, 여러 번의 실험을 통해 기호성이 우수하다고 판단되는 사과와 포도의 과즙 농축액을 활용하여 제조하는 신령버섯 과립차 제조방법을 설명한다.There are various kinds of fruits that can be added, such as apples, grapes, pears, peaches, and pineapples, and the method of preparing granular tea granule tea prepared using the fruit juice concentrate of apples and grapes, which is judged to be excellent through several experiments, is explained. do.
신령버섯 과립차에 사용되는 과즙 농축액은 사과, 포도, 배, 복숭아, 파인애플 등의 과일 중 어느 하나를 선택하여 단일 종류로 사용될 수 있고, 두 가지 이상의 과일의 과즙 농축액을 혼합하여 사용될 수 있다.The fruit juice concentrate used in the granule tea of mushrooms can be used as a single type by selecting any one of fruits such as apples, grapes, pears, peaches, pineapples, and can be used by mixing the juice concentrates of two or more fruits.
우선 사과를 이용한 과즙 농축액을 만드는 방법은, 수확된 사과를 세척하여 과일 파쇄기를 활용하여 파쇄한 다음, 착즙기를 활용하여 과즙을 만들고, 농축기에 넣어 70 내지 90℃에서 40 내지 70 cmHg의 압력으로 감압하여 40 내지 70°Brix로 사과과즙 농축액을 만들고, 300 내지 600메시의 여과체나 여과포로 여과하여 사용하거나, 100 내지 200메시의 여과체나 여과포로 여과한 후 40 내지 100MPa의 압력으로 균질하여 사과 과즙 농축액을 제조한다.First, a method of making a juice concentrate using apples is obtained by washing the harvested apples, crushing them using a fruit shredder, and then making juices using a juicer, and putting them in a concentrator under reduced pressure at a pressure of 40 to 70 cmHg at 70 to 90 ° C. To make an apple juice concentrate at 40 to 70 ° Brix, filtered through a 300 to 600 mesh filter medium or filter cloth, or filtered through a 100 to 200 mesh filter medium or filter cloth and homogenized at a pressure of 40 to 100 MPa To prepare.
포도를 이용하여 과즙 농축액을 만들 경우, 수확된 포도를 포도알만 따서 세척수로 세척한 수 과일 파쇄기를 활용하여 파쇄한 후, 추출농축기에 넣어 80 내지 100℃로 1 내지 5시간 추출하여 압착하여 과즙액을 만들고, 농축기에서 70 내지 90℃에서 40 내지 70 cmHg의 압력으로 감압하여 40 내지 70°Brix로 포도과즙 농축액을 만들고, 300 내지 600메시의 여과체나 여과포로 여과하여 사용하거나, 100 내지 200메시의 여과체나 여과포로 여과한 후 40 내지 100MPa의 압력으로 균질하여 포도과즙 농축액을 제조한다.When making a juice concentrate using grapes, the harvested grapes were crushed using a water fruit crusher washed with washing water after picking only grape grains, and then put into an extracting condenser and extracted for 1 to 5 hours at 80 to 100 ° C. Make a liquid, and reduce the pressure to 40 to 70 cmHg at 70 to 90 ℃ in a concentrator to make a grape juice concentrate with 40 to 70 ° Brix, filtered through a 300 to 600 mesh filter or filter cloth, or 100 to 200 mesh After filtering with a filter medium or filter cloth of the homogeneous at a pressure of 40 to 100MPa to prepare a grape juice concentrate.
한편, 상기 과즙을 만들 때, 과일을 파쇄하는 과정에서 0.01에서 0.1중량%의 비타민 C를 첨가하여 과즙의 갈변현상을 방지하고, 또한 과즙에 비타민 C를 보강한다.On the other hand, when making the juice, in the process of crushing the fruit is added to the vitamin C of 0.01 to 0.1% by weight to prevent browning of the juice, and also reinforce vitamin C in the juice.
5) 과립차 제조용 당과 추출 농축물의 배합5) Mixing of sugar and extract concentrate for making granular tea
상기에서 제조한 신령버섯 추출농축액과 과즙농축액을 과립차 제조용 당과 혼합하는 과정이다.It is a process of mixing the prepared mushroom extract concentrate and nectar concentrate with the sugar for producing granular tea.
20 내지 40°Brix로 조정한 신령버섯 제2추출농축액 10 ~ 20중량%, 40 내지 70°Brix로 조정한 과즙 농축액을 1 ~ 10 중량%, 나머지 과립차 제조용 무수결정포도당을 혼합하여 최대한 단시간 내에 혼합기를 활용하거나 수작업을 통해 혼합한다.10 to 20% by weight of the second extract concentrate of the young mushrooms adjusted to 20 to 40 ° Brix, 1 to 10% by weight of the juice concentrate adjusted to 40 to 70 ° Brix, and the remaining anhydrous glucose for preparing granule tea Or mix by hand.
농축액을 당에 첨가한 후 혼합시간이 지연될 경우 당이 경화되어 혼합 후에 과립으로 성형하는 과정에서 과립기에 무리를 줄 수 있고, 덩어리를 형성하여 골고루 혼합하기 어려워, 과립차를 제조시 균일한 제품을 만들기 어려워진다.If the mixing time is delayed after adding the concentrate to the sugar, the sugar is cured and the granulator can be hardened in the process of forming into granules after mixing, and it is difficult to evenly mix and form agglomerates. It becomes difficult to make
신령버섯 과립차 제조용 당은 주로 무수결정포도당을 사용하며, 기호도에 따라 유당, 함수포도당, 덱스트린 등을 무수결정포도당 대비 10% 이내에서 무수결정포도당에 첨가하여 제조할 수 있다.Sugar for producing granule mushroom granule tea mainly uses anhydrous crystalline glucose, and can be prepared by adding lactose, hydrous glucose, dextrin, etc. to anhydrous crystalline glucose within 10% of anhydrous crystalline glucose according to preference.
이때, 무수결정포도당에 첨가되는 유당, 함수포도당, 덱스트린 등은 어느 하나를 선택하여 첨가할 수도 있고, 이종 이상을 혼합하여 무수결정포도당에 첨가할 수도 있다.At this time, any one of lactose, hydroglucose, dextrin, etc. added to anhydrous crystalline glucose may be selected and added, or two or more kinds may be mixed and added to anhydrous crystalline glucose.
6) 과립차의 성형작업6) Forming work of granule tea
당과 신령버섯 추출농축액 그리고 과즙농축액의 혼합과정이 완료되면 과립제조기를 사용하여 과립을 성형하여 과립차를 제조한다.When the mixing process of the sugar extract extract and sugar concentrates and juice concentrate is completed, granules are manufactured by molding granules using a granulator.
이때, 타공망은 망의 직경이 1-3mm인 타공망을 사용한다.At this time, the perforated network uses a perforated network having a diameter of 1-3mm.
7) 건조 및 제품화7) Drying and Commercialization
성형이 완료된 과립차는 열풍건조기를 이용하여 40∼60℃에서 4∼10시간 건조하여 수분이 5% 이하로 하여 제품화한다.After the molding is completed, the granular tea is dried for 4 to 10 hours at 40 to 60 ° C. using a hot air dryer to produce 5% or less moisture.
이하, 본 발명을 실시예를 통하여 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
단, 하기의 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are merely to illustrate the present invention, but the content of the present invention is not limited to the following examples.
<실시예 1> 첫 번째 처리 방법을 사용한 신령버섯 함유 과립차 제조방법 <Example 1> Preparation method of granule tea containing fresh mushrooms using the first treatment method
1. 수확한 신령버섯 중·하품을 세척하여 45℃로 열풍건조하여 4℃ 저온저장고에 보관하면서 원료로 사용하였다.1. The harvested fresh mushrooms in middle and yawns were washed, dried in hot air at 45 ℃, and used as raw materials while being stored in 4 ℃ cold storage.
2. 건조된 신령버섯을 추출포 속에 넣고 추출솥에 신령버섯 총 중량을 100중량% 기준으로 삼아 1,000중량% 물과 함께 넣은(다시 말하면, 신령버섯 총 중량의 10배의 물을 넣음) 다음, 95℃에서 10시간 동안 압력 추출하고, 추출포와 신령버섯을 건져내어 신령버섯 추출액을 얻었다.2. Put the dried spiritual mushrooms in the extraction cloth and put them together with 1,000% by weight of 100% by weight of the total weight of the new mushrooms in the extraction pot (that is, add 10 times the total weight of the spiritual mushrooms), Pressure extraction was carried out at 95 ℃ for 10 hours, the extract was extracted and the mushrooms were obtained to obtain the mushroom extract.
3. 상기의 신령버섯 추출액을 200메시의 여과포로 여과하여 불순물을 제거한 후 농축기에 넣어 80℃의 온도에서 50cmHg의 압력으로 감압 농축하여 30°Brix로 조정하여 신령버섯 제1농축액을 얻었다.3. The above-mentioned mushroom extract was filtered through a 200 mesh filter cloth to remove impurities, and then concentrated in a condenser under reduced pressure at a pressure of 50 cmHg at a temperature of 80 ° C., adjusted to 30 ° Brix, to obtain a first mushroom extract.
4. 상기의 신령버섯 제1농축액을 200메시의 여과포로 여과하고, 균질기를 활용하여 40MPa의 압력으로 균질화하여 제2농축액을 얻어 냉장 또는 냉동보관하면서 사용하였다.4. The first mushroom was concentrated with a filter cloth of 200 mesh, homogenized at a pressure of 40MPa using a homogenizer to obtain a second concentrate was used while refrigerated or frozen.
5. 전처리가 끝난 상기의 신령버섯 제2농축액을 무수결정포도당을 기준으로 19중량% 넣어 혼합하였다.5. After the pretreatment, the second concentration of the mushroom was added 19% by weight based on anhydrous glucose.
6. 당과 혼합한 혼합물을 망의 직경이 1mm인 타공망을 가진 과립제조기를 사용하여 과립 형태로 성형하였다.6. The mixture mixed with sugar was molded into granules using a granulation machine having a perforated network having a diameter of 1 mm.
7. 성형이 완료된 과립차를 열풍건조기를 활용하여 40℃의 온도에서 10시간 열풍건조하여 5% 이하의 수분을 함유한 신령버섯 함유 과립차 형태로 제조하였다.7. The granulated tea after molding was hot-dried at a temperature of 40 ° C. for 10 hours using a hot air dryer to prepare a granular tea containing younger mushrooms containing 5% or less moisture.
<실시예 2> 두 번째 처리 방법을 사용한 신령버섯 함유 과립차 제조방법 <Example 2> Preparation method of granule tea containing fresh mushrooms using a second treatment method
1. 수확한 신령버섯 중·하품을 세척하여 45℃로 열풍건조하여 4℃ 저온저장고에 보관하면서 원료로 사용하였다.1. The harvested fresh mushrooms in middle and yawns were washed, dried in hot air at 45 ℃, and used as raw materials while being stored in 4 ℃ cold storage.
2. 건조된 신령버섯을 추출포 속에 넣고 추출솥에 신령버섯 총 중량을 100중량% 기준으로 삼아 1,000중량% 물과 함께 넣은(다시 말하면, 신령버섯 총 중량의 10배의 물을 넣음)다음, 95℃에서 10시간 동안 압력 추출하고, 추출포와 신령버섯을 건져내어 신령버섯 추출액을 얻었다.2. Put the dried spiritual mushrooms in the extraction cloth and put them in the extraction pot with 100% by weight of the total spiritual mushrooms together with 1,000% by weight of water (that is, add 10 times the total weight of the spiritual mushrooms), Pressure extraction was carried out at 95 ℃ for 10 hours, the extract was extracted and the mushrooms were obtained to obtain the mushroom extract.
3. 상기의 신령버섯 추출액을 200메시의 여과포로 여과하여 불순물을 제거한 후 농축기에 넣어 80℃의 온도에서 50cmHg의 압력으로 감압 농축하여 30°Brix로 조정하여 신령버섯 제1농축액을 얻었다.3. The above-mentioned mushroom extract was filtered through a 200 mesh filter cloth to remove impurities, and then concentrated in a condenser under reduced pressure at a pressure of 50 cmHg at a temperature of 80 ° C., adjusted to 30 ° Brix, to obtain a first mushroom extract.
4. 상기의 신령버섯 제1농축액을 200메시의 여과포로 여과하고, 균질기를 활용하여 40MPa의 압력으로 균질화하여 제2농축액을 얻어 냉장 또는 냉동보관하면서 사용하였다.4. The first mushroom was concentrated with a filter cloth of 200 mesh, homogenized at a pressure of 40MPa using a homogenizer to obtain a second concentrate was used while refrigerated or frozen.
5. 과즙 농축액을 만들기 위해, 사과를 세척하여 파쇄기를 이용하여 파쇄하였으며, 이때 비타민 C를 0.01중량% 첨가하였으며, 파쇄한 사과를 착즙기에 넣고 착즙하였다.5. To make the juice concentrate, the apples were washed and crushed using a crusher. At this time, vitamin C was added 0.01% by weight, and the crushed apples were put into a juicer and juiced.
6. 상기의 사과 착즙액을 200메시의 여과포로 여과한 후 농축기에 넣고 80℃에서 50cmHg의 압력으로 감압 농축하여 50°Brix로 조절한 후 300메시의 여과체를 이용하여 2회 여과하여 침전물을 제거하여 사과 과즙 농축액을 제조하였다.6. The above-mentioned apple juice was filtered through a 200 mesh filter cloth, put into a concentrator, concentrated under reduced pressure at 80 cmHg at a pressure of 50 cmHg, adjusted to 50 ° Brix, and filtered twice using a 300 mesh filter medium to precipitate. Removed to prepare apple juice concentrate.
7. 전처리가 끝난 상기의 신령버섯 제2농축액과 사과 과즙 농축액을 무수결정포도당을 기준으로 각각 17중량%, 2중량% 넣어 혼합하였다.7. After the pretreatment, the second concentrated mushroom and the apple juice concentrate were mixed in an amount of 17% by weight and 2% by weight based on anhydrous glucose.
8. 당과 혼합한 혼합물을 망의 직경이 1mm인 타공망을 가진 과립제조기를 사 용하여 과립 형태로 성형하였다.8. The mixture mixed with sugar was molded into granules using a granulator having a perforated network having a diameter of 1 mm.
9. 성형이 완료된 과립차를 열풍건조기를 활용하여 40℃의 온도에서 10시간 열풍건조하여 5% 이하의 수분을 함유한 신령버섯 함유 과립차 형태로 제조하였다.9. The granulated tea, which has been molded, was hot-dried at a temperature of 40 ° C. for 10 hours using a hot air dryer to prepare a granular tea containing younger mushrooms containing 5% or less moisture.
<시험예 1>추출액 첨가량이 과립차 제형에 미치는 영향 Experimental Example 1 Effect of Extraction Amount on Granule Tea Formulation
신령버섯 과립차의 과립을 만들기 위해 신령버섯에 당이 첨가되어야 하는데, 무수결정포도당이 과립차를 만들기에 가장 적합하였고, 신령버섯 추출 농축물의 고형분 함량이 30°Brix일 때 포도당의 중량 대비 15∼20% 정도 첨가시 과립성형기에서 과립이 잘 형성되었다. Sugars should be added to the mushrooms to make granules of spirit mushroom granule tea. Anhydrous crystalline glucose was most suitable for making granule tea, and when the solid content of the spirit mushroom extract concentrate was 30 ° Brix, it was 15-20% of the weight of glucose. The granules formed well in the granulator when the degree was added.
당에 첨가되는 신령버섯 추출농축물의 고형분함량은 30°Brix전후에서 가장 기호성이 우수하였다. The solid content of the extracts of the Shin-Gi mushrooms added to the sugar was most palatable around 30 ° Brix.
표 1. 추출물 첨가량이 과립차 제형에 미치는 영향Table 1. Effect of Extract on Granule Tea Formulation
** 1: 아주나쁨, 2: 나쁨, 3: 보통. 4: 좋음, 5: 아주좋음 ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent
<시험예 2>신령버섯 추출물 농축정도가 기호도에 미치는 영향 <Test Example 2> Effect of the concentration of the extract of mushroom extract on preference
신령버섯 추출물의 농축정도에 따라 과립차 제조특성을 알아본 결과, 20° Brix에서 50°Brix까지의 농도의 신령버섯 농축액을 19% 첨가하여 과립차를 제조해본 결과 농축액을 30 내지 40% 첨가했을 경우에 가장 높은 기호도를 나타내었다.As a result of analyzing the granular tea manufacturing characteristics according to the concentration of the mushroom extract, when the granulated tea was prepared by adding 19% of the young mushroom concentrate from 20 ° Brix to 50 ° Brix, the concentration of 30-40% was added. The highest acceptability was shown.
표 2 . 신령버섯 추출물 농축정도에 따른 과립차 제조특성Table 2. Preparation Characteristics of Granulated Tea by Concentration
** 1: 아주나쁨, 2: 나쁨, 3: 보통. 4: 좋음, 5: 아주좋음 ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent
<시험예 3>과즙첨가량이 신령버섯 과립차의 기호도에 미치는 영향 <Test Example 3> Effect of fruit juice added on the palatability of granule tea
신령버섯의 고유의 짙은 향으로 인하여 기호성이 낮아지기 때문에, 과립차 제조시 과즙을 첨가해 본 결과 전체적인 기호도 면에서 사과보다는 포도 농축액을 첨가한 과립차가 우수하였고, 농축과즙 2%를 첨가하였을 때, 과즙의 농축정도는 높을수록 좋았으나 제조원가를 고려해 보았을 때 50°Brix정도의 포도 농축과즙을 사용하면, 맛과 향이 개선되어 기호도가 향상된 신령버섯 과립차를 만들 수 있다.Due to the inherent rich fragrance of young mushrooms, palatability was lowered, and as a result of the addition of fruit juice in granulated tea production, the granular tea with grape concentrate was better than apple in terms of overall palatability, and when 2% concentrated fruit juice was added, The higher the concentration, the better, but considering the manufacturing cost, 50 ° Brix grape juice concentrate can be used to improve the taste and aroma.
표 3. 과즙첨가량이 신령과립차에 미치는 영향Table 3. Effect of Fruit Additives on Granule Difference
** 1: 아주나쁨, 2: 나쁨, 3: 보통. 4: 좋음, 5: 아주좋음 ** 1: Very bad, 2: Bad, 3: Normal. 4: Good, 5: Excellent
<시험예 4>성분조사 <Test Example 4> Component investigation
-일반성분함량General ingredient content
- 무기성분함량 -Inorganic content
이상에서 상세히 살펴본 바와 같이 본 발명은 신령버섯을 이용하여 기호도가 우수하고 음용하기 편리한 차를 제공할 수 있으며, 또한 장기 저장 및 유통할 수 있는 차를 제조할 수 있다.As described in detail above, the present invention can provide a tea having excellent preference and convenient drinking by using a psychedelic mushroom, and can also produce tea that can be stored and distributed for a long time.
또한, 신령버섯의 중품, 하품을 활용하여 과립차를 제조함으로써 원가를 절감하고, 재배농가의 소득을 증대할 수 있으며, 소비자의 기호에 부응하고 건강식품 으로 우수하다고 알려진 신령버섯을 언제든지 편리하게 음용할 수 있다.In addition, by manufacturing granulated tea using the intermediate and yawn of the mushrooms, it is possible to reduce the cost, increase the income of growers, and to drink the mushrooms known to be excellent as health food at any time. have.
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| KR19980075714A (en) * | 1997-04-01 | 1998-11-16 | 김용구 | Agaricus Mushroom Containing Healthy Drink |
| KR100385739B1 (en) | 2000-08-07 | 2003-05-28 | 김천환 | Manufacturing method and composition of fruit-body or mycelial mat of medicinal mushroom |
| KR100394539B1 (en) | 2001-03-02 | 2003-08-14 | 지정아 | Method for manufacturmg a drink mainly made from an Agaricus mushroom |
| KR20040058761A (en) * | 2002-12-27 | 2004-07-05 | 충주시 | Granule-type apple tea and manufacturing method thereof |
| KR100630476B1 (en) | 2004-11-08 | 2006-09-29 | 홍주헌 | Processing method of granulated protein PBPbound poly-saccharide powder containing ?-glucan from Agaricus blazei Murill, the granulated PBP powder and available method |
| KR20070012589A (en) * | 2005-07-23 | 2007-01-26 | 조계연 | Mushroom beverage manufacture and the method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19980075714A (en) * | 1997-04-01 | 1998-11-16 | 김용구 | Agaricus Mushroom Containing Healthy Drink |
| KR100385739B1 (en) | 2000-08-07 | 2003-05-28 | 김천환 | Manufacturing method and composition of fruit-body or mycelial mat of medicinal mushroom |
| KR100394539B1 (en) | 2001-03-02 | 2003-08-14 | 지정아 | Method for manufacturmg a drink mainly made from an Agaricus mushroom |
| KR20040058761A (en) * | 2002-12-27 | 2004-07-05 | 충주시 | Granule-type apple tea and manufacturing method thereof |
| KR100630476B1 (en) | 2004-11-08 | 2006-09-29 | 홍주헌 | Processing method of granulated protein PBPbound poly-saccharide powder containing ?-glucan from Agaricus blazei Murill, the granulated PBP powder and available method |
| KR20070012589A (en) * | 2005-07-23 | 2007-01-26 | 조계연 | Mushroom beverage manufacture and the method |
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| KR101100337B1 (en) * | 2009-07-02 | 2011-12-30 | 한국국제대학교 산학협력단 | Manufacturing method of granular tea using Phellinus linteus |
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