KR20130107659A - The method for making functional drinks using edible mushrooms - Google Patents

The method for making functional drinks using edible mushrooms Download PDF

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KR20130107659A
KR20130107659A KR1020120029603A KR20120029603A KR20130107659A KR 20130107659 A KR20130107659 A KR 20130107659A KR 1020120029603 A KR1020120029603 A KR 1020120029603A KR 20120029603 A KR20120029603 A KR 20120029603A KR 20130107659 A KR20130107659 A KR 20130107659A
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powder
purified water
mushroom
mushrooms
weight ratio
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박창하
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박창하
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    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant 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
    • A23V2300/14—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

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  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: A production method of functional drink is provided to produce the drink using natural mushroom instead of using synthetic materials. CONSTITUTION: Mushroom is dried into the water content within 5%. The dried mushroom is crushed into 20-50 um. The obtained mushroom powder is extracted using hot water at 80-90°C for 2-3 hours. The extract is filtered and freeze-dried to obtain powder. 0.2-10% of the powder is diluted in purified water. The mushroom includes Fomes fomentarius, Phellinus linteus, chaga mushroom, Coriolus versicolor, Tricholoma matsutake, Clavaria botrytis, Agaricus bisporus, Pleurotus ostreatus, and other kinds of mushrooms with molokhia and Solomon's seal.

Description

식용버섯을 이용한 기능성 음료의 제조방법{The method for making functional drinks using edible mushrooms}The method for making functional drinks using edible mushrooms}

본 발명은 식용버섯을 이용한 기능성 음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional beverage using an edible mushroom.

식용 버섯(mushroom)은 독특한 향기와 맛을 가지고 있기 때문에 세계 어느 나라에서나 애용되는 식품이다. 세상에는 2만여 종의 버섯이 있는데 먹을 수 있는 것은 1,800여 종에 불과하다. 그만큼 독버섯이 흔하다. 독버섯을 식별하는 방법으로 빛깔이 고운 것, 끈끈이를 내는 것, 줄기가 세로로 갈라지는 것 등이 있으나 모두 예외가 있으므로 주의하여야 한다. 우리나라는 삼국사기에 최초로 버섯에 대한 기록이 있으며, 조선시대에 버섯의 종류, 특징, 약용법 등을 기록한 책들이 출간됐다. 우리나라에서는 송이, 양송이, 표고, 느타리, 싸리버섯, 능이, 팽이버섯 등을 흔히 먹는다. 양송이는 세계적으로 널리 재배되는 버섯이다. 송이는 24절기의 16번째인 백로(白露) 이후에 나오는 가을 송이를 더 쳐주며 길이가 8㎝ 이상, 갓이 펴지지 않은 것으로 자루 굵기가 균일한 것이 1등급이다. 송이에는 비타민 B2 · C · D가 많이 들어 있으며, 특히 독특한 향기와 맛에 의한 식욕 증진 효과가 뛰어나다.Edible mushrooms (mushrooms) are a favorite food in any country in the world because of their unique aroma and taste. There are 20,000 kinds of mushrooms in the world, and there are only 1,800 kinds to eat. This is as common as poison ivy. There are many ways to distinguish the poisonous mushrooms, such as the light color, the sticking out, and the splitting of the stem vertically. In Korea, there are records of mushrooms for the first time in Samguksagi, and in the Joseon Dynasty, books on the kinds, characteristics and medicinal laws of mushrooms were published. In Korea, it often eats matsutake mushrooms, mushrooms, shiitake mushrooms, oyster mushrooms, mushrooms, and mushrooms. Mushrooms are widely grown in the world. Pine mushroom is the first grade that has more than 8㎝ long, unfolded and uniform thickness of sackle, which is followed by autumn clusters after the 16th whiteness of the 24th season. The cluster contains a lot of vitamins B2, C and D, and it is particularly effective in enhancing appetite due to its unique aroma and taste.

버섯류는 영양기관인 균사체(mycelia)와 번식기관인 자실체(fruiting body)로 크게 나뉘는데, 일반 식물에 비유하면 균사체는 뿌리와 잎에 해당되고 자실체는 꽃에 해당된다. 균사는 홀씨(포자)에서 발아해서 발육한 것으로 영양 섭취의 역할을 하며, 자실체는 균사의 집단으로 포자를 형성한다.     Mushrooms are largely classified into mycelia (mycelia) and fruiting bodies (reproductive organs). When compared to ordinary plants, mycelia correspond to roots and leaves, and fruiting bodies correspond to flowers. Mycelium is germinated in spore and plays a role of nutrition, and fruiting bodies form spores in a group of mycelium.

버섯의 특징은 그 풍미와 맛에 있다. 향기의 성분은 렌티오닌(lenthionine), 계피산메틸(methyl cinnamate) 등이며, 맛 성분은 글루타민, 글루탐산, 알라닌 등의 아미노산이다. 영지는 중국에서 2,000년 전부터 최상급의 약초로 알려졌으며, 명나라 이시진이 지은 본초강목에는 만병을 다스리는 신초(神草)로서 장복하면 몸이 가벼워지고 늙지 않으며 수명을 연장시켜 신선이 된다고 기술되어 있다. 우리나라에서는 영지를 산삼에 버금간다고 해서 불로초라 불렀으며 십장생(十長生) 그림에도 영지가 들어 있다.The characteristics of mushrooms are in its flavor and taste. The fragrance ingredient is lenthionine, methyl cinnamate, etc. The taste component is amino acid such as glutamine, glutamic acid, and alanine. It is said that the gonorrhea has been known as the finest herbal medicine in China from 2,000 years ago. It is said that when it is buried as a shincho that regulates all kinds of diseases, the body is lightened, does not grow old, In Korea, it is called "Bulocho" because it is said to go to the wild ginseng and the manuscript is also included in the picture of Tenjin.

표고는 참나무, 밤나무, 떡갈나무 등을 벌목하여 포자(胞子)를 뿌리면 돋아난다. 줄기는 굵고 짧으며 희고, 삿갓은 넓고 짙은 자줏빛 또는 짙은 밤색이다.The oak, chestnut, and oak trees are raised and sprouted by spores. The stem is thick and short and white, and the stem is wide, dark purple or dark brown.

효용성버섯은 고단백, 저칼로리 식품이면서 식이섬유, 비타민, 철, 아연 등 무기질이 풍부한 건강식품이다. 버섯은 칼로리는 낮고, 포만감은 높이는 식이섬유가 풍부하여 과식을 억제하기 때문에 뛰어난 다이어트 식품으로 평가된다.Yeonhyang mushroom is a high protein, low calorie food, but it is a healthy food rich in minerals such as dietary fiber, vitamin, iron, and zinc. Mushrooms are low in calorie, high in satiety, is rich in dietary fiber, suppresses overeating, is considered an excellent diet food.

버섯에는 식이섬유가 40%나 들어 있어 장내의 유해물, 노폐물, 발암 물질을 배설하고 혈액을 깨끗하게 한다. 또한 버섯에 함유된 에르고스테롤은 햇빛의 자외선에 의해 비타민 D로 바뀌어 장내의 칼슘 흡수를 돕는다.The mushrooms contain 40% dietary fiber, which cleanses the blood of the intestinal pests, waste products, and carcinogens. In addition, the ergosterol contained in mushrooms is converted to vitamin D by the ultraviolet rays of the sunlight to help the intestinal absorption of calcium.

또한 버섯은 면역 기능을 높이는 효능이 있어 감염이나 암을 예방하는 효능이 있다. 혈행을 원활히 하는 데 도움이 되며 생리활성 물질이 함유되어 건강 증진 및 유지에 도움이 된다.In addition, the mushroom has the effect of enhancing the immune function to prevent infection and cancer. It helps to circulate blood and contains bioactive substances to help promote and maintain health.

영지의 주요 성분은 고미(苦味), 다당체, 핵산, 무기질 등으로 요약할 수 있다. 영지의 강한 쓴맛(고미)이 각종 생리활성을 나타내는 성분이다. 영지에는 다당체(식물성 섬유), 키틴질(천연 섬유질), 고분자 단백질인 베타글루칸, 노화 방지를 해주는 핵산 물질 등이 함유되어 있다. 영지는 정혈(淨血), 이뇨, 해독, 혈압 조절, 천식 억제, 면역 증강 등의 작용을 한다.The main components of the manure are bitter, polysaccharide, nucleic acid, and inorganic. The strong bitter taste (gruel) of manure is a component showing various physiological activities. Ganoderma contains polysaccharides (vegetable fiber), chitin (natural fiber), beta protein, beta-glucan, and anti-aging nucleic acid. Gonzo (淨 血), diuretic, detoxification, blood pressure control, asthma suppression, immune enhancement and such acts.

운지(雲芝, 일명 구름버섯)는 한국, 중국, 일본 등의 산악 지대에 자생하고 있으며 깊은 산속의 고목나무에 붙어 서식하는 천연 버섯이다. 1980년대에 들어서 생약학자들에 의해 주목받기 시작한 운지는 국내외 각종 임상실험 연구결과, 신체 면역 체계 조절에 의한 항암 효과와 간염 치료 효과가 있는 것으로 알려졌다. 즉 운지에 함유된 다당체인 ATSO가 강력한 면역 조절 효과를 갖고 있어 암 환자나 간염 환자에게 유용하다고 한다.Fungi (雲 芝, aka cloud mushroom) is native to mountainous regions of Korea, China, and Japan. It is a natural mushroom that is attached to a tree in deep mountains. In the 1980s, it has been known that fingi, which has been attracting attention by pharmacologists, has been shown to have anti-cancer effect and hepatitis treatment effect by controlling the body immune system as a result of various clinical experiment researches both at home and abroad. In other words, ATSO, a polysaccharide contained in fingi, has a powerful immunomodulating effect and is useful for cancer patients and hepatitis patients.

표고는 예로부터 불로장수의 묘약으로 소중히 여겨졌으며, 중국에서는 “표고를 먹으면 생기와 정력이 솟아나며 감기에 잘 듣고 혈행(血行)을 좋게 하며 전신을 힘차게 한다”고 그 효능을 기재하고 있다. 표고에는 비타민 B1, B2, 칼륨 등이 많이 들어 있으며, 혈중 콜레스테롤을 저하시키는 에리타데닌(eritadenine)과 암세포의 증식을 억제하는 렌티난(lentinan)이 들어 있다. 표고는 저칼로리 정력 보강 식품으로 혈액 순환 개선, 혈당 조절, 바이러스 증식 억제, 면역력 증강 등의 작용을 한다.Elevation has been regarded as a potion of longevity since ancient times, and in China, "When you eat an elevation, the vigor and vitality emerge, you listen to the cold, improve the blood circulation (blood line) and strengthen the whole body." It contains vitamins B1, B2, and potassium in the altitude. It contains eritadenine, which lowers blood cholesterol, and lentinan, which inhibits cancer cell proliferation. Elevation is a low-calorie tack-strengthening food that improves blood circulation, controls blood sugar, inhibits virus growth, and improves immunity.

버섯류에 함유된 단백다당류는 혈관을 청소하는 작용이 뛰어난 편이다. 특히 혈전 생성을 억제하고, 혈전을 녹이는 작용이 있어서 뇌경색 예방에 도움이 된다. 말린 버섯에 꿀물을 살짝 뿌려 프라이팬에 노릇하게 볶은 후, 분쇄기에 갈아서 용기에 보관하여 하루에 2∼3숟가락씩 떠먹거나 요리에 끼얹어 먹어도 좋다.Protein polysaccharides contained in mushrooms are excellent for cleansing blood vessels. In particular, thrombogenesis is suppressed and thrombosis is dissipated to help prevent cerebral infarction. Sprinkle the dried mushrooms with a little bit of honey, roast the frying pan, grind it in a grinder, and keep it in a container. It can also be eaten with 2 or 3 spoonfuls a day or in a dish.

미국 터프츠 대학 영양학과의 글렌 카드웰 교수는 영양학(Journal of Nutrition) 최신호(2009년 5월)에 버섯은 그 속에 들어 있는 진균이 면역 체계를 강화시켜 박테리아와 바이러스의 감염을 차단하는 효과가 있다는 내용으로 연구결과를 발표하였다. 또한 버섯은 우리 몸을 감염으로부터 방어하는 데 중요한 역할을 하는 호르몬 유사 단백질 사이토킨의 혈중 수치를 증가시킴으로써 면역력을 높인다는 사실이 시험관 실험 결과 밝혀졌다고도 기술하고 있다. 한의학적으로 버섯은 몸을 차게 하는 음성(陰性) 식품이므로 굽거나 끓이거나 열을 가하여 먹어야 한다 In a recent issue of the Journal of Nutrition (May 2009), Professor Glenn Cardwell of the University of Tufts in the Department of Nutrition at Tufts University said mushrooms are effective in blocking the infection of bacteria and viruses by strengthening the immune system. The results of the study were published. It also describes that mushrooms have been shown to have increased immunity by increasing blood levels of hormone-like protein cytokines, which play an important role in defending our bodies from infection. In oriental medicine, mushrooms are negative foods that cool the body, so they should be eaten by baking, boiling, or heating.

몰로키아는 학명이 Corchorus olitorius L., 분류는 참피나무과 황마속, 원산지는 중동지역, 아프리카 북부지역이고 영문명으로 Jew’s mallow/Mulukhiyya이다. 식용으로 하는 부분은 청자소와 유사한 어린잎으로 이 부분에는 카로틴과 각종 비타민, 칼슘, 칼륨 등이 타 녹황색 채소에 비해 월등히 풍부하며 이중 칼슘의 경우에는 시금치의 약 8배 또 식이섬유도 1.7배 이상 함유하고 있는 것으로 알려져 있다. 몰로키아는 원래 열대/아열대 지방에서 일조량이 많고 강수량도 어느정도 풍부한 반면 바람이 적은 지방에서 자생하던 식물이며, 고대 이집트를 중심으로 동지중해 지방에서 재배되기 시작하였다. 몰로키아의 잎은 우리나라의 깻잎과 비슷하여 녹황색이 매우짙고 찐득찐득하는 끈기가 있으며 마(麻)의 일종으로 분류된다. 고대 이집트 왕족들이 즐겨먹던 음식으로 비타민, 칼슘, 칼륨, 미네랄, 식이섬유가 균형있게 함유되어 있어 원기를 회복하는 신비의 허브로써 “왕의허브”, “궁중의허브”라는 이름으로 불리워지고 있다. 이집트 뿐만 아니라, 아랍권에서도 몰로키아를 먹으면 장생할 수 있다는 “신비의약초”라 믿었으며, 현재 그 성분, 효능, 효과가 증명되면서, 그 관심도가 점점 높아지고 민간요법으로 꾸준히 사랑받고 있다. 무공해 천연허브 식품으로, 각종 영양소와 미네랄이 함유되어 있어 어떤 야채와도 비교될 수 없는 식품으로 폭넓은 활용이 전망된다.      Molokia has the scientific name Corchorus olitorius L., the classification is basswood and jute, and its origin is Middle East, Northern Africa, and it is Jew's mallow / Mulukhiyya. Edible parts are young leaves similar to celadon, which are much richer in carotene, various vitamins, calcium and potassium than other green and yellow vegetables. Among them, calcium is about 8 times higher than spinach and 1.7 times higher than dietary fiber. It is known to contain. Molokia was originally a plant grown in the tropics and subtropics, with abundant sunshine and abundant rainfall, but a low wind, and it began to be cultivated in the eastern Mediterranean, mainly in ancient Egypt. The leaves of Molokia are similar to the sesame leaves of Korea, and are very yellow-green and sticky. They are classified as a kind of hemp. The ancient Egyptian royal family enjoyed a balanced diet of vitamins, calcium, potassium, minerals, and dietary fiber. It is called the "herb's hub" or "herb of the palace". Not only in Egypt, but also in the Arab world, it was believed that “Molcho herb” could be eaten by eating molokias, and as its ingredients, efficacy, and effects have been proved, its interest is increasing and it is steadily loved by folk remedies. It is a pollution-free natural herb food and contains various nutrients and minerals. It is expected to be widely used as a food that cannot be compared with any vegetables.

둥굴레는 외떡잎식물 백합목 백합과의 여러해살이풀, 학명은Polygonatum odoratum var. pluriflorum, 분류는 백합과이며, 분포지역은 한국, 일본, 중국, 서식장소는 산과 들에 자라며, 크기는 높이 30∼60cm정도이다. 백합과의 여러해살이풀, 괴불꽃 ,황정(黃精), 황지(黃芝) ,소필관엽(小筆管葉), 죽네풀, 진황정이라고도 한다. 산과 들에서 자란다. 잎은 어긋나고 한쪽으로 치우쳐서 퍼진다. 이명으로 맥도둥굴레, 애기둥굴레, 좀둥굴레, 제주둥굴레 등이 있으며 약재명은 옥죽이다. 산과 들에서 자란다. 굵은 육질의 뿌리줄기는 옆으로 벋고 줄기는 6개의 능각(稜角)이 있으며 끝이 비스듬히 처진다. 높이는 30∼60cm이다. 잎은 어긋나고 한쪽으로 치우쳐서 퍼진다. 길이 5∼10cm, 나비 2∼5cm로 긴 타원형이고 잎자루가 없다. 6∼7월에 길이 15∼20mm의 녹색 빛을 띤 흰색 꽃이 1∼2개씩 잎겨드랑이에 달리며, 작은 꽃대는 밑 부분에서 서로 합쳐진다. 수술은 6개이고 통부(筒部) 위쪽에 붙으며 수술대에 잔 돌기가 있다. 꽃밥은 길이 4mm로서 수술대의 길이와 거의 같다. 열매는 장과로 둥글고 9∼10월에 검게 익는다. 봄철에 어린 잎과 뿌리줄기를 식용한다. 생약의 위유는 뿌리줄기를 건조시킨 것이며, 한방에서는 뿌리줄기를 번갈, 당뇨병, 심장쇠약 등의 치료에 사용한다. 한국, 일본, 중국에 분포한다. 잎 뒷면에 유리조각 같은 돌기가 있고 꽃의 길이가 2∼2.5cm인 것을 산둥굴레(var. thunbergii), 잎 뒷면 맥 위에 잔 돌기가 많고 꽃이 1∼4개씩 달리는 것을 큰둥굴레(var. maximowiczii), 잎은 길이 16cm, 나비 5cm 정도이고 꽃이 4개씩 달리는 것을 맥도둥굴레(P. koreanum), 전체가 크고 잎 뒷면에 털이 있으며 꽃이 2∼5개씩 달리는 것을 왕둥굴레(P. robustum)라고 한다.      It is a perennial herb of the monocotyledonous genus Liliaceae, and its scientific name is Polygonatum odoratum var. The pluriflorum is classified as Liliaceae, and its distribution area is Korea, Japan, China, and its habitats grow in the mountains and fields. Perennial herbaceous plants, inflorescences, gooseberry, yellow flower, hwangji (黃 芝), sopilwan yeop (小 筆 管 葉), chamomile, also called jinhwangjeong. It grows in mountains and fields. The leaves are shifted and spread to one side. The tinnitus is McDougoreul, Egidongleul, Jomungulle, and Jeju. It grows in mountains and fields. The coarse fleshy rhizome is sideways and the stem has six ridges and the tip is slanted obliquely. The height is 30-60cm. The leaves are shifted and spread to one side. 5-10cm long, 2-5cm long, oval, without petioles. In June-July, 1 ~ 2 greenish white flowers, 15 ~ 20mm long, hang on the axilla, and small peduncles merge with each other at the bottom. There are 6 stamens, attached to the upper part of the tube, and there are small projections on the operating table. Anther is 4mm long and almost the same length as operating table. Fruits are round with berry and ripen black from September to October. Eat young leaves and rhizomes in spring. The crude oil of the herbal medicine is the dried root stem, and in one shot, the root stem is alternately used to treat diabetes and heart failure. It is distributed in Korea, Japan, and China. On the back of the leaf, there are glass-like protrusions and flowers are 2 ~ 2.5cm in length, var. Thunbergii, and on the veins on the back of the leaf, there are many bumps, and 1 ~ 4 flowers are running on the leaf, var. Maximowiczii. , The leaves are 16cm long, 5cm butterfly, and 4 flowers are running each. P. koreanum, the whole is large and hairy on the back, and 2-5 flowers are called P. robustum.

현재 시판되고 있는 각종 기능성음료에는 천연물의 유효성분을 통하여 건강기능성을 기대하지만, 색과 맛과 향과 유통기한을 향상시키기 위하여 인공 감미료 등 각종 화학 첨가물을 첨가하여 제조한다.      Various functional drinks currently on the market are expected to have health functionalities through active ingredients of natural products, but are manufactured by adding various chemical additives such as artificial sweeteners to improve color, taste, aroma and shelf life.

본 발명이 이루고자 하는 기술적 과제는 현재 시판되고 있는 각종 음료에는 미네랄 등을 첨가하여 건강에 유익한 것으로 홍보를 하지만, 색과 맛과 향과 유통기한을 향상시키기 위하여 합성감미료, 합성향, 색소 등의 합성첨가물을 첨가하여 제조하는데, 이러한 합성물질은 인체에 유익하지 못하므로, 합성물질을 첨가하지 않고 천연물을 이용한 음료를 개발하여, 현대인의 건강에 유익한 기능성 음료를 제공하려는 것이다.The technical problem to be achieved by the present invention is to promote various commercially available beverages by adding minerals and the like to be beneficial to health, but to improve the color, taste, aroma and shelf life of synthetic sweeteners, synthetic fragrances, pigments, etc. The additives are prepared by adding an additive, and thus, the synthetic material is not beneficial to the human body, and thus is intended to provide a functional beverage that is beneficial to the health of modern people by developing a beverage using natural products without adding the synthetic material.

본 발명은 식용버섯을 이용한 기능성음료의 제조방법에 관한 것으로서, (a) 말굽버섯, 상황버섯, 차가버섯, 운지버섯, 송이버섯, 싸리버섯, 양송이버섯, 느타리버섯, 팽이버섯, 새송이버섯, 표고버섯, 영지버섯, 노루궁뎅이버섯, 동충하초, 꽃송이버섯, 잎새버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하여 종류별로 준비하는 단계; (b)상기(a)단계의 분쇄된 버섯 분말과 몰로키아 분말과 둥글레 분말과 정제수를 혼합하는데, 혼합비율은 말굽버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 상황버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% ; 정제수 50%∼100%의 중량비로, 차가버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 운지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 싸리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 양송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 느타리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 팽이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 새송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 표고버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 영지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 노루궁뎅이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 동충하초 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 꽃송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 잎새버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 능이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 각각 혼합하여 준비하는 단계; (c) 상기(b)단계의 혼합된 재료를 각각 다른 용기에서 28℃ 내지 40℃에서 5일 내지 10일간 발효하는 단계; (d) 상기(c)단계의 각각 발효된 말굽버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 상황버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 차가버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 운지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 싸리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 양송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 느타리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 팽이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 새송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 표고버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 영지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 노루궁뎅이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 동충하초, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 꽃송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 잎새버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 능이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로 혼합하여 80℃ 내지 90℃의 온도로 2시간 내지 3시간 동안 열수 추출하는 단계; (e) 상기(d)단계의 추출이 완료된 재료를 여과하여 동결건조하여 분말화 하는 단계; (f) 상기(e)단계의 각각의 분말을 정제수에 0.2%∼10%의 중량비로 희석하여 제품화하는 단계; 를 포함하여 제품화한다.The present invention relates to a method for producing a functional beverage using edible mushrooms, (a) horseshoe mushrooms, situation mushrooms, chaga mushrooms, fingerling mushrooms, matsutake mushrooms, mushrooms, mushrooms, oyster mushrooms, enoki mushrooms, mushrooms, shiitake Preparing mushrooms, ganoderma lucidum mushrooms, locust mushrooms, cordyceps, zinnia mushrooms, leaf mushrooms, molochia, and dongle within 5% of moisture content and pulverizing them to 20 micrometers to 50 micrometers and preparing them by type; (b) mixing the pulverized mushroom powder of the step (a), molocchia powder, dongle powder and purified water, the mixing ratio of horseshoe mushroom powder 20% to 60%: molokea powder 10% to 50%: round powder 5 % To 40%: at a weight ratio of 50% to 100% of purified water, 20% to 60% of situation mushroom powders: 10% to 50% of molokia powders: 5% to 40% of circular powders; Chaga mushroom powder 20% to 60% by weight ratio of purified water 50% to 100%: molochia powder 10% to 50%: rounde powder 5% to 40%: clouded mushroom powder 20 by weight ratio of purified water 50% to 100% % To 60%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water 50% to 100%, Matsutake powder 20% to 60%: Molokia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% by weight ratio, 20% to 60% of mori mushroom powder: Molochia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% Mushroom mushroom powder 20% to 60%: molokea powder 10% to 50%: roundley powder 5% to 40%: purified water 50% to 100% by weight ratio of oyster mushroom powder 20% to 60%: mol Kia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, Enoki mushroom powder 20% to 60%: Molokia powder 10% to 50%: Rounded powder 5% to 40% %: Pleurotus eryngii powder 20% to 60%: molar at a weight ratio of 50% to 100% purified water Lokia powder 10% -50%: roundle powder 5% -40%: purified water 50% -100%, shiitake mushroom powder 20% -60%: molokia powder 10% -50%: roundley powder 5%- 40%: By weight ratio of purified water 50% to 100%, Ganoderma lucidum powder 20% to 60%: Molochia powder 10% to 50%: Rounde powder 5% to 40%: Purified water 50% to 100% by weight Oyster mushroom powder 20% to 60%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water 50% to 100%, Cordyceps sinensis powder 20% to 60%: Molokia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, blotch powder 20% to 60%: Molochia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% Leaf mushroom powder 20% to 60% by weight ratio of -100%: molochia powder 10% to 50%: rounded powder 5% to 40%: purified water powder 20% to 60 by weight ratio of purified water 50% to 100% %: Molokia powder 10% -50%: Roundle powder 5% -40%: Purified water 50% Preparing a mixture by weight ratio of ˜100%; (c) fermenting the mixed materials of step (b) in different vessels at 28 ° C. to 40 ° C. for 5 days to 10 days; (d) Fermented horseshoe mushroom, molocchia and rounded fermented powder 30% to 50% of step (c): 100% to 300% of purified water, S. mushroom, molocchia and rounded fermented powder 30% to 50% %: Chaga mushroom, molocchia, roundle fermented powder 30% -50% by weight ratio of purified water 100%-300%: Cloudy mushroom, molocia, round fermented powder 30% -50% by weight ratio of purified water 100%-300% %: Purified water 100% to 300% by weight ratio, Matsutake mushroom, molocchia, rounded fermented powder 30% to 50%: Purified water 100% to 300% by weight ratio, sage mushroom, molokia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified mushrooms, mushrooms, molocchia and rounded fermented powder 30% to 50%: 100% to 300% by weight of purified water, oyster mushroom, molocchia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified water, enoki mushroom, molocchia, rounded fermented powder 30% to 50%: by weight ratio of purified water from 100% to 300%, mushrooms, molokia and dung 30% to 50% of the glass fermented powder: 100% to 300% by weight of purified water, shiitake mushroom, molocchia, rounded fermented powder 30% to 50% of the fermented powder by weight: 100% to 300% of purified water, ganoderma lucidum, molokia, Rounded fermented powder 30% -50%: weight ratio of purified water 100%-300%, roe deer mushroom, Molochia, rounded fermented powder 30%-50%: weight ratio of purified water 100%-300%, Cordyceps sinensis, Molochia, Rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, blossom mushroom, Molochia, rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, leaf mushroom, Molochia, Rounded fermented powder 30% to 50%: in a weight ratio of purified water 100% to 300%, tung mushrooms, molocchia, rounded fermented powder 30% to 50%: mixed in a weight ratio of purified water 100% to 300% by 80 to 90 Hot water extraction for 2 hours to 3 hours at a temperature of; (e) filtering the freeze-dried material of step (d) and lyophilizing to powder; (f) diluting each powder of step (e) to purified water at a weight ratio of 0.2% to 10%; Including product.

종래의 기술은 천연물을 열수 추출하여 얻어진 추출물과, 각종 합성물질을 첨가하여 음료를 제조하는데 비하여, 본 발명은 버섯 분말과 몰로키아 분말, 둥글레 분말을 발효과정을 통하여 수율을 높여서 생산원가를 낮출 수 있어서 기존의 음료보다 가격 경쟁력에서 우선한다. 그리고 대다수의 각종 식용버섯은 버섯을 조리하여 섭취하는 식재료의 용도로 사용되는데, 이를 음료로 제조하여 손쉽게 버섯의 유효성분이 함유된 음료를 용이하게 섭취할 수 있다. 또한 버섯과 몰로키아, 둥글레에 함유된 영양성분, 각종 미네랄을 음료에 함유하도록 하며, 유통기한을 연장시켜 시장성이 높은 현대인의 건강에 도움을 주는 기능성음료를 제조하여 세계 FTA시장에 경쟁력있게 진출할 수 있다. Compared to the conventional technology to prepare a beverage by adding extracts obtained by hot water extraction of natural products, and various synthetic materials, the present invention can increase the yield through the fermentation process of mushroom powder, molokia powder, and dongle powder to reduce the production cost In this way, price competitiveness takes precedence over conventional beverages. And most of the various edible mushrooms are used for the purpose of food ingredients to eat mushrooms, which can be easily consumed drinks containing the active ingredient of the mushroom by preparing it as a beverage. In addition, the beverages contain the nutritional ingredients and various minerals contained in mushrooms, Molokia, and dongle, and extend the shelf life to produce functional drinks that help the health of modern people with high marketability. Can be.

상기 기술적 과제를 달성하기 위하여, 상세하게는 본 발명은 식용버섯을 이용한 기능성음료의 제조방법에 관한 것으로서, (a) 말굽버섯, 상황버섯, 차가버섯, 운지버섯, 송이버섯, 싸리버섯, 양송이버섯, 느타리버섯, 팽이버섯, 새송이버섯, 표고버섯, 영지버섯, 노루궁뎅이버섯, 동충하초, 꽃송이버섯, 잎새버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하여 종류별로 준비하는 단계; (b)상기(a)단계의 분쇄된 버섯 분말과 몰로키아 분말과 둥글레 분말과 정제수를 혼합하는데, 혼합비율은 말굽버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 상황버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% ; 정제수 50%∼100%의 중량비로, 차가버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 운지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 싸리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 양송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 느타리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 팽이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 새송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 표고버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 영지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 노루궁뎅이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 동충하초 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 꽃송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 잎새버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 능이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 각각 혼합하여 준비하는 단계; (c) 상기(b)단계의 혼합된 재료를 각각 다른 용기에서 28℃ 내지 40℃에서 5일 내지 10일간 발효하는 단계; (d) 상기(c)단계의 각각 발효된 말굽버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 상황버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 차가버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 운지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 싸리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 양송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 느타리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 팽이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 새송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 표고버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 영지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 노루궁뎅이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 동충하초, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 꽃송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 잎새버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 능이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로 혼합하여 80℃ 내지 90℃의 온도로 2시간 내지 3시간 동안 열수 추출하는 단계; (e) 상기(d)단계의 추출이 완료된 재료를 여과하여 동결건조하여 분말화 하는 단계; (f) 상기(e)단계의 각각의 분말을 정제수에 0.2%∼10%의 중량비로 희석하여 제품화하는 단계; 를 포함하는 식용버섯을 이용한 기능성음료의 제조방법을 제공한다.In order to achieve the above technical problem, in detail, the present invention relates to a method for producing a functional beverage using edible mushrooms, (a) horseshoe mushrooms, situation mushrooms, chaga mushrooms, fingering mushrooms, matsutake mushrooms, mushrooms, mushrooms , Pleurotus eryngii, Enoki mushroom, Pleurotus eryngii, Shiitake mushroom, Ganoderma lucidum mushroom, Roe deer mushroom, Cordyceps sinensis, Pleurotus eryngii, Leafy mushroom, Molochia, Dungle within 5% of moisture content Preparing by type; (b) mixing the pulverized mushroom powder of the step (a), molocchia powder, dongle powder and purified water, the mixing ratio of horseshoe mushroom powder 20% to 60%: molokea powder 10% to 50%: round powder 5 % To 40%: at a weight ratio of 50% to 100% of purified water, 20% to 60% of situation mushroom powders: 10% to 50% of molokia powders: 5% to 40% of circular powders; Chaga mushroom powder 20% to 60% by weight ratio of purified water 50% to 100%: molochia powder 10% to 50%: rounde powder 5% to 40%: clouded mushroom powder 20 by weight ratio of purified water 50% to 100% % To 60%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water 50% to 100%, Matsutake powder 20% to 60%: Molokia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% by weight ratio, 20% to 60% of mori mushroom powder: Molochia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% Mushroom mushroom powder 20% to 60%: molokea powder 10% to 50%: roundley powder 5% to 40%: purified water 50% to 100% by weight ratio of oyster mushroom powder 20% to 60%: mol Kia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, Enoki mushroom powder 20% to 60%: Molokia powder 10% to 50%: Rounded powder 5% to 40% %: Pleurotus eryngii powder 20% to 60%: molar at a weight ratio of 50% to 100% purified water Lokia powder 10% -50%: roundle powder 5% -40%: purified water 50% -100%, shiitake mushroom powder 20% -60%: molokia powder 10% -50%: roundley powder 5%- 40%: By weight ratio of purified water 50% to 100%, Ganoderma lucidum powder 20% to 60%: Molochia powder 10% to 50%: Rounde powder 5% to 40%: Purified water 50% to 100% by weight Oyster mushroom powder 20% to 60%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water 50% to 100%, Cordyceps sinensis powder 20% to 60%: Molokia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, blotch powder 20% to 60%: Molochia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% Leaf mushroom powder 20% to 60% by weight ratio of -100%: molochia powder 10% to 50%: rounded powder 5% to 40%: purified water powder 20% to 60 by weight ratio of purified water 50% to 100% %: Molokia powder 10% -50%: Roundle powder 5% -40%: Purified water 50% Preparing a mixture by weight ratio of ˜100%; (c) fermenting the mixed materials of step (b) in different vessels at 28 ° C. to 40 ° C. for 5 days to 10 days; (d) Fermented horseshoe mushroom, molocchia and rounded fermented powder 30% to 50% of step (c): 100% to 300% of purified water, S. mushroom, molocchia and rounded fermented powder 30% to 50% %: Chaga mushroom, molocchia, roundle fermented powder 30% -50% by weight ratio of purified water 100%-300%: Cloudy mushroom, molocia, round fermented powder 30% -50% by weight ratio of purified water 100%-300% %: Purified water 100% to 300% by weight ratio, Matsutake mushroom, molocchia, rounded fermented powder 30% to 50%: Purified water 100% to 300% by weight ratio, sage mushroom, molokia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified mushrooms, mushrooms, molocchia and rounded fermented powder 30% to 50%: 100% to 300% by weight of purified water, oyster mushroom, molocchia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified water, enoki mushroom, molocchia, rounded fermented powder 30% to 50%: by weight ratio of purified water from 100% to 300%, mushrooms, molokia and dung 30% to 50% of the glass fermented powder: 100% to 300% by weight of purified water, shiitake mushroom, molocchia, rounded fermented powder 30% to 50% of the fermented powder by weight: 100% to 300% of purified water, ganoderma lucidum, molokia, Rounded fermented powder 30% -50%: weight ratio of purified water 100%-300%, roe deer mushroom, Molochia, rounded fermented powder 30%-50%: weight ratio of purified water 100%-300%, Cordyceps sinensis, Molochia, Rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, blossom mushroom, Molochia, rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, leaf mushroom, Molochia, Rounded fermented powder 30% to 50%: in a weight ratio of purified water 100% to 300%, tung mushrooms, molocchia, rounded fermented powder 30% to 50%: mixed in a weight ratio of purified water 100% to 300% by 80 to 90 Hot water extraction for 2 hours to 3 hours at a temperature of; (e) filtering the freeze-dried material of step (d) and lyophilizing to powder; (f) diluting each powder of step (e) to purified water at a weight ratio of 0.2% to 10%; It provides a method for producing a functional beverage using an edible mushroom comprising a.

본 발명의 제조방법에 따라 제조한 음료는 발효과정을 통하여 재료의 수율을 높이고, 잡냄새를 제거하여, 생산원가를 낮추고, 제품성을 높일 수 있어 경제적이다. 버섯과 몰로키아, 둥글레의 영양성분, 특히 각종 미네랄을 음료에 함유하도록 하여 현대인의 건강에 도움을 주는 기능성음료를 제조하여 시장성이 높다.     The beverage prepared according to the manufacturing method of the present invention is economical because it can increase the yield of the material through the fermentation process, remove the odor, lower the production cost, and improve the productability. It is highly marketable to manufacture functional drinks to help the health of modern people by including mushrooms, Molokia, and dongle's nutritional ingredients, especially various minerals.

이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예에 한정되는 것으로 해석되어져서는 안된다. 본 발명의 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공 되어지는 것이다.      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

실시예 1Example 1

말굽버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 말굽버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Horseshoe mushrooms, molocchia and dongle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 2Example 2

상황버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 상황버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Sichuan mushrooms, molocchia and dongle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. Milled mushroom powder 1,000g: Molokia powder 300g: roundley powder 100g: 1500g purified water 28 After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 3Example 3

차가버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 차가버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Chaga, molocchia, and dongle are dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 4Example 4

운지버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 운지버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Clouded mushrooms, molocchia, and roundle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 5Example 5

송이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 송이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Matsutake mushroom, molocchia and dongle are dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 6Example 6

싸리버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 싸리버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Dried mushrooms, molocchia, and dongle within 5% of water content, and then pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 7Example 7

양송이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 양송이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Mushroom, mushroom, and mushrooms were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively.Crushed mushroom mushroom powder 1,000g: Molokia powder 300g: roundle powder 100g: mixed 1500g purified water 28 After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 8Example 8

느타리버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 느타리버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Pleurotus eryngii, molocchia, and roundle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 9Example 9

팽이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 팽이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Enoki mushrooms, molocchia and roundley were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. 1,000 g of crushed green mushroom powder: Molokia powder 300g: 100g roundley powder and 1500g of purified water After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 10Example 10

새송이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 새송이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Pleurotus eryngii, molocchia, and dongle are dried within 5% of moisture content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 11Example 11

표고버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 표고버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Dried shiitake mushrooms, molocchia, and dongle within 5% of water content, and then pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 12Example 12

영지버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 영지버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
The Ganoderma lucidum mushroom, molocchia and dongle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 13Example 13

노루궁뎅이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 노루궁뎅이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Dried roe deer mushroom, molocchia and roundle to within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 28 ° C to 40 ° C for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water and extracted with hot water at a temperature of 80 ° C to 90 ° C for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 14Example 14

동충하초, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 동충하초 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Cordyceps sinensis, molocchia, and dongle are dried within 5% of water content, and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water and extracted with hot water at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 15Example 15

꽃송이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 꽃송이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Blossom mushrooms, molocchia, and dongle are dried within 5% of water content, and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 16Example 16

잎새버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 잎새버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Leaf mushrooms, molocchia, and roundle were dried within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. Milled leaf mushroom powder 1,000g: Molokia powder 300g: roundle powder 100g: 1500g purified water 28 After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

실시예 17Example 17

능이버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하고, 분쇄한 능이버섯 분말 1,000g : 몰로키아 분말 300g : 둥글레 분말 100g : 정제수 1500g을 혼합하여 28℃ 내지 40℃에서 7일간 발효한 다음, 발효된 분말을 1,000g : 정제수 2,000g으로 혼합하여 80℃ 내지 90℃의 온도로 2시간 동안 열수 추출하였다. 추출물을 여과하여 동결건조하여 분말화하여 분말 60g을 정제수 20리터에 첨가하여 희석하여 음료를 제조하였다.
Dried mushrooms, molochia and dongle within 5% of water content and pulverized to 20 micrometers to 50 micrometers, respectively. After fermentation at 7 ° C. to 40 ° C. for 7 days, the fermented powder was mixed with 1,000 g: 2,000 g of purified water, followed by hot water extraction at a temperature of 80 ° C. to 90 ° C. for 2 hours. The extract was filtered, lyophilized and powdered, and 60 g of powder was added to 20 liters of purified water and diluted to prepare a beverage.

본 발명의 제조방법으로 음료를 제조하여 시음하여 평가하였는데 평가방법은 10∼50대의 남녀 30명에 대해 실시예 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17의 음료를 온도별로 차별화하여 시음하도록 하여 다음과 같은 방법으로 평가 하였다. 맛, 향, 색, 전체적인 기호도를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가 하여 표 1 ∼ 표3에 나타냈다.      The beverage was prepared and tasted and evaluated by the manufacturing method of the present invention. The evaluation method was for Examples 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17 drink was evaluated by the following method by differentiating tasting by temperature. A taste test was conducted using taste, aroma, color, and overall taste level as a five-point method, and for sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good : 5 points) Evaluation was shown in Tables 1-3.

<5℃의 음료 비교표><Beverage comparison table of 5 degrees Celsius> 구 분division 맛flavor 색color 향incense 전체적인 기호도Overall preference 실시예 1Example 1 4.14.1 4.34.3 4.54.5 4.24.2 실시예 2Example 2 4.64.6 4.54.5 4.34.3 4.54.5 실시예 3Example 3 3.13.1 3.13.1 3.33.3 3.43.4 실시예 4Example 4 4.54.5 4.74.7 4.34.3 4.34.3 실시예 5Example 5 4.84.8 4.44.4 4.84.8 4.84.8 실시예 6Example 6 4.44.4 4.54.5 4.14.1 4.44.4 실시예 7Example 7 4.04.0 4.24.2 4.24.2 4.24.2 실시예 8Example 8 4.14.1 4.14.1 4.44.4 4.14.1 실시예 9Example 9 4.44.4 4.04.0 4.34.3 4.14.1 실시예 10Example 10 4.54.5 4.44.4 4.54.5 4.44.4 실시예 11Example 11 3.43.4 3.23.2 3.53.5 3.33.3 실시예 12Example 12 3.53.5 4.04.0 3.73.7 3.63.6 실시예 13Example 13 4.14.1 4.44.4 4.54.5 4.54.5 실시예 14Example 14 3.43.4 3.23.2 3.43.4 3.53.5 실시예 15Example 15 4.24.2 4.44.4 4.14.1 4.34.3 실시예 16Example 16 4.74.7 4.54.5 4.44.4 4.64.6

<10℃의 음료수 비교표><Drinking water comparison table of 10 ℃> 구 분division 맛flavor 색color 향incense 전체적인 기호도Overall preference 실시예 1Example 1 4.34.3 4.54.5 4.74.7 4.44.4 실시예 2Example 2 4.84.8 4.64.6 4.54.5 4.74.7 실시예 3Example 3 3.43.4 3.23.2 3.53.5 3.63.6 실시예 4Example 4 4.74.7 4.84.8 4.64.6 4.64.6 실시예 5Example 5 4.94.9 4.74.7 55 4.94.9 실시예 6Example 6 4.54.5 4.64.6 4.24.2 4.54.5 실시예 7Example 7 4.24.2 4.34.3 4.04.0 4.14.1 실시예 8Example 8 4.04.0 4.24.2 4.34.3 4.24.2 실시예 9Example 9 4.54.5 4.24.2 4.44.4 4.34.3 실시예 10Example 10 4.74.7 4.64.6 4.44.4 4.54.5 실시예 11Example 11 3.53.5 3.43.4 3.43.4 3.43.4 실시예 12Example 12 3.73.7 4.24.2 3.93.9 3.73.7 실시예 13Example 13 4.24.2 4.54.5 4.74.7 4.44.4 실시예 14Example 14 3.53.5 3.43.4 3.83.8 3.63.6 실시예 15Example 15 4.34.3 4.64.6 4.24.2 4.34.3 실시예 16Example 16 4.84.8 4.74.7 4.64.6 4.74.7

<성분 분석표><Component Analysis Table> 구분division 일반성분(100ml당)General ingredient (per 100ml) Glucose
(ppm)Glucose
(ppm) β-carotene
(ppm)β-carotene
(ppm) Ge
(ppb)Ge
(ppb) Ca
(ppm)Ca
(ppm) K
(ppm)K
(ppm) 실시예 1Example 1 6.46.4 6.56.5 5.25.2 3.43.4 9.19.1 실시예 2Example 2 7.97.9 6.66.6 7.27.2 5.25.2 14.314.3 실시예 8Example 8 4.64.6 6.46.4 3.63.6 3.63.6 8.78.7 실시예 10Example 10 5.25.2 6.56.5 2.32.3 3.23.2 8.48.4 실시예 16Example 16 6.16.1 6.46.4 2.12.1 3.33.3 10.010.0

표 1, 표 2 를 참조하면, 본 발명의 식용버섯을 이용한 기능성 음료는 맛과 향이 향상되어 전체적인 기호도가 높게 나타났다. Referring to Table 1, Table 2, the functional beverage using the edible mushroom of the present invention was improved taste and aroma showed a high overall preference.

또한 표 3의 분석표에 보면 유기 게르마늄 및 글루코오스, 베타카로틴 등 각종 미네랄이 함유되어 현대인의 건강에 유익하다.In addition, in the analysis table of Table 3, various minerals such as organic germanium, glucose and beta carotene are contained, which is beneficial to the health of modern people.

Claims (2)

(a) 말굽버섯, 상황버섯, 차가버섯, 운지버섯, 송이버섯, 싸리버섯, 양송이버섯, 느타리버섯, 팽이버섯, 새송이버섯, 표고버섯, 영지버섯, 노루궁뎅이버섯, 동충하초, 꽃송이버섯, 잎새버섯, 몰로키아, 둥글레를 수분함유율 5% 이내로 건조하여 20 마이크로미터 내지 50 마이크로미터로 각각 분쇄하여 종류별로 준비하는 단계;
(b)상기(a)단계의 분쇄된 버섯 분말과 몰로키아 분말과 둥글레 분말과 정제수를 혼합하는데, 혼합비율은 말굽버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 상황버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% ; 정제수 50%∼100%의 중량비로, 차가버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 운지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 싸리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 양송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 느타리버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 팽이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 새송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 표고버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 영지버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 노루궁뎅이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 동충하초 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 꽃송이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 잎새버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 능이버섯 분말 20%∼60% : 몰로키아 분말 10%∼50% : 둥글레 분말 5%∼40% : 정제수 50%∼100%의 중량비로, 각각 혼합하여 준비하는 단계;
(c) 상기(b)단계의 혼합된 재료를 각각 다른 용기에서 28℃ 내지 40℃에서 5일 내지 10일간 발효하는 단계;
(d) 상기(c)단계의 각각 발효된 말굽버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 상황버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 차가버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 운지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 싸리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 양송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 느타리버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 팽이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 새송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 표고버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 영지버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 노루궁뎅이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 동충하초, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 꽃송이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 잎새버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로, 능이버섯, 몰로키아, 둥글레 발효분말 30%∼50% : 정제수 100%∼300%의 중량비로 혼합하여 80℃ 내지 90℃의 온도로 2시간 내지 3시간 동안 열수 추출하는 단계;
(e) 상기(d)단계의 추출이 완료된 재료를 여과하여 동결건조하여 분말화 하는 단계;
(f) 상기(e)단계의 각각의 분말을 정제수에 0.2%∼10%의 중량비로 희석하여 제품화하는 단계를 포함하는 것을 특징으로 하는 식용버섯을 이용한 기능성 음료 제조방법.
(a) Horseshoe mushrooms, situation mushrooms, chaga mushrooms, fingerling mushrooms, matsutake mushrooms, mushrooms, mushrooms, mushrooms, oyster mushrooms, enoki mushrooms, matsutake mushrooms, shiitake mushrooms, ganoderma lucidum mushrooms, mushroom mushrooms, cordyceps mushrooms, mushroom mushrooms and leaf mushrooms , Mollocia, roundle to dry within 5% of water content, and pulverized to 20 micrometers to 50 micrometers, respectively, to prepare by type;
(b) mixing the pulverized mushroom powder of the step (a), molocchia powder, dongle powder and purified water, the mixing ratio of horseshoe mushroom powder 20% to 60%: molokea powder 10% to 50%: round powder 5 % To 40%: at a weight ratio of 50% to 100% of purified water, 20% to 60% of situation mushroom powders: 10% to 50% of molokia powders: 5% to 40% of circular powders; Chaga mushroom powder 20% to 60% by weight ratio of purified water 50% to 100%: molochia powder 10% to 50%: rounde powder 5% to 40%: clouded mushroom powder 20 by weight ratio of purified water 50% to 100% % To 60%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water 50% to 100%, Matsutake powder 20% to 60%: Molokia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% by weight ratio, 20% to 60% of mori mushroom powder: Molochia powder 10% to 50%: Dongle powder 5% to 40%: Purified water 50% to 100% Mushroom mushroom powder 20% to 60%: molokea powder 10% to 50%: roundley powder 5% to 40%: purified water 50% to 100% by weight ratio of oyster mushroom powder 20% to 60%: mol Kia powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, Enoki mushroom powder 20% to 60%: Molokia powder 10% to 50%: Rounded powder 5% to 40% %: Pleurotus eryngii powder 20% to 60% by weight ratio of purified water 50% to 100%: Moloki Powder 10% to 50%: Rounded powder 5% to 40%: Purified water 50% to 100%, Shiitake powder 20% to 60%: Molochia powder 10% to 50%: Rounded powder 5% to 40% : Ganoderma lucidum powder 20% to 60% by weight ratio of purified water 50% to 100%: Molochia powder 10% to 50%: Roundle powder 5% to 40%: Purified water beetle mushroom by weight ratio of 50% to 100% Powder 20% to 60%: Molokia powder 10% to 50%: Roundle powder 5% to 40%: Cordyceps sinensis powder 20% to 60% in weight ratio of purified water 50% to 100%: Molokia powder 10% to 50% : 5% to 40% of dongle powder: 20% to 60% of mushroom mushroom powder at a weight ratio of 50% to 100% of purified water: 10% to 50% of molokia powder: 5% to 40% of dongle powder: 50% to 100% of purified water 20% to 60% of leaf mushroom powder by weight ratio of%: Molochia powder 10% to 50%: 5% to 40% of rounde powder 5% to 40% of purified water, 20% to 60% of mushrooms Molokia powder 10% to 50%: roundle powder 5% to 40%: medium of purified water 50% to 100% Ratio, the method comprising: preparing a mixture of each;
(c) fermenting the mixed materials of step (b) in different vessels at 28 ° C. to 40 ° C. for 5 days to 10 days;
(d) Fermented horseshoe mushroom, molocchia and rounded fermented powder 30% to 50% of step (c): 100% to 300% of purified water, S. mushroom, molocchia and rounded fermented powder 30% to 50% %: Chaga mushroom, molocchia, roundle fermented powder 30% -50% by weight ratio of purified water 100%-300%: Cloudy mushroom, molocia, round fermented powder 30% -50% by weight ratio of purified water 100%-300% %: Purified water 100% to 300% by weight ratio, Matsutake mushroom, molocchia, rounded fermented powder 30% to 50%: Purified water 100% to 300% by weight ratio, sage mushroom, molokia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified mushrooms, mushrooms, molocchia and rounded fermented powder 30% to 50%: 100% to 300% by weight of purified water, oyster mushroom, molocchia and rounded fermented powder 30% to 50% %: 100% to 300% by weight of purified water, enoki mushroom, molocchia, rounded fermented powder 30% to 50%: by weight ratio of purified water from 100% to 300%, mushrooms, molokia and dung Lean fermented powder 30% to 50%: Purified water 100% to 300% by weight ratio, shiitake mushroom, Molochia, roundley fermented powder 30% to 50%: Purified water 100% to 300% by weight ratio, Ganoderma lucidum, Molochia, Rounded fermented powder 30% -50%: weight ratio of purified water 100%-300%, roe deer mushroom, Molochia, rounded fermented powder 30%-50%: weight ratio of purified water 100%-300%, Cordyceps sinensis, Molochia, Rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, blossom mushroom, Molochia, rounded fermented powder 30% to 50% by weight ratio of purified water 100% to 300%, leaf mushroom, Molochia, Rounded fermented powder 30% to 50%: in a weight ratio of purified water 100% to 300%, tung mushrooms, molocchia, rounded fermented powder 30% to 50%: mixed in a weight ratio of purified water 100% to 300% by 80 to 90 Hot water extraction for 2 hours to 3 hours at a temperature of;
(e) filtering the freeze-dried material of step (d) and lyophilizing to powder;
(f) diluting each powder of step (e) in purified water at a weight ratio of 0.2% to 10% to produce a functional beverage using an edible mushroom, characterized in that it comprises a product.
제1항의 제조방법에 생산된 음료.
Beverage produced in the manufacturing method of claim 1.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101426917B1 (en) * 2013-01-15 2014-08-08 박창하 Manufacturing method using eco-friendly natural materials of special feeds
KR20200103995A (en) * 2019-02-26 2020-09-03 홍광희 Pills for health supplements and methods for manufacturing same
KR20210029118A (en) 2019-09-05 2021-03-15 장영진 Pharmaceutical composition comprising anchovy processed product and/or soybean processed product as an active ingredient
KR20210048001A (en) 2019-10-22 2021-05-03 곡성능이영농조합법인 The method for manufacturing of health drink

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101426917B1 (en) * 2013-01-15 2014-08-08 박창하 Manufacturing method using eco-friendly natural materials of special feeds
KR20200103995A (en) * 2019-02-26 2020-09-03 홍광희 Pills for health supplements and methods for manufacturing same
KR20210029118A (en) 2019-09-05 2021-03-15 장영진 Pharmaceutical composition comprising anchovy processed product and/or soybean processed product as an active ingredient
KR20210048001A (en) 2019-10-22 2021-05-03 곡성능이영농조합법인 The method for manufacturing of health drink

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