201132290 六、發明說明： 【發明所屬之技術領域】 本發明是有關於一種巴西蘑菇萃取液的製法，特別是 指一種營養價值高、口味甘甜順口與色澤佳之巴西磨兹萃 取液的製法。 【先前技術】 巴西蘑菇，是一種食藥用菇類，別名又稱巴西洋兹、 巴西茸、姬松茸、落葉松茸、太陽菇、夢幻茸、神仙茸， 由於巴西蘑菇所含有的多種特殊成分（如高分子多醣體、蛋 白質、氨基酸、活性酵素…），具有抗癌、降血壓/血糖/膽固 醇、抗過敏、改善骨質疏鬆'提昇肝機能…等療效，故而成 為目前備受矚目的保健養生食品。 巴西磨β的肉質脆嫩爽口、有濃厚杏仁香味與甘味， 且營養成分豐富，目前市面上以巴西蘑菇製成的保健食品 相當多樣化，形式有整朵子實體乾品，子實體/菌絲體之粉 末、粉末膠囊、錠劑、萃取濃縮液、藥酒…等。其中，以巴 西蘑菇萃取液飲品來說，用鮮採菇體為材料者，因所萃取 出之特殊營養成分的關係，通常有股難以接受的腥臭味， 於口味或口感上的市場接受度較低；而用乾燥後菇體作為 材料者，則因高溫乾燥過程會使菇體所含部份醣類與胺基 酸進行梅納反應，使得所製成萃取液於口感上較為香甜、 順口’市場接受度極佳，但相對地，於高溫烘乾過程中也 同時會使菇體所含部分養分揮發或氧化（不利吸收），而對萃 取液之營養價值與保健機能產生負面影響。 201132290 有鑑於此本案申請人思考如何讓巴西蘑菇萃取液在 營養成分、口感與色澤之間取得平衡，故以大量鮮兹混合 預疋比例之㈣來作為萃取原料，並添加適量的中藥材萃 取液’藉以讓㈣紅㈣料取液具有營養價值高、保 健機能性強、口感香甜與色澤佳等特點。 【發明内容】 因此，本發明之目的，即在提供一種所製成巴西磨藉 萃取液具有營養價值高、保健機能性強、香甜順口且色澤 接受度佳·#特色之巴西蘑兹萃取液的製法。 於是’本發明之巴西磨菇萃取液的製法，是包含下列 步驟：（a)取鮮好實體與其含水率不大於5%的乾兹子實 體相混合作為萃取原料，其中，鮮料實體的含量介於 重量％〜97重量％ ’乾菇子實體的含量介於3重量％〜2〇重 量％ ; (b)使上述萃取原料粗碎後進行固·液萃取，並濾 得-益萃取液；以及（〇另取—由何首烏、杜仲、北鮮 與西洋蔘組成的中藥材料，經粗碎後浸泡入一水液中進行 高溫萃取，以濾得一 _藥萃取液，並予添加入該菇萃取液 中，即得一巴西磨益萃取液。 本發明之功效在於，利用萃取原料中鮮菇子實體與乾 菇子實體的特殊重量配比關係，配合中藥萃取液之適度添 加，使所製出巴西蘑菇萃取液不但具有高濃度、易吸收的 營養價值成分，還具有高接收度的香甜口感與色澤表現。 【實施方式】 有關本發明之前述及其他技術内容、特點與功效，在 201132290 、下-己&參考圖式之一個較佳實施例的詳細說明中’將可 清楚的呈現。 如圖 1 件 W不，本發明巴西蘑菇萃取液的製法的該較佳 實施例’是包含下列步驟（a)〜（c): 首先於步锁（a )，是進行萃取原料的選配作業。所使 用萃取原料疋以大量鮮益子實體混合少量乾益子實體而成 ;其中，鮮菇子實體指的是採收後便盡速作洗淨、包覆、 低溫冷藏等處理’並於採㈣2小時内使用者而乾兹子 實體是指採收後洗淨’再於溫度低於贼的環境條件下進 燥數日’以使其含水率不大於5%者；特別是，就鮮益 子貫體”乾菇子實體之混合比例的控制來說，鮮菇子實體 的含量是介於80重量％〜97重量％之間，而乾菇子實體的 含量是介於3重量％〜2〇重量％之間。 接著’進行步驟（b)，是將所述萃取材料粗碎再予 進行^次©.液萃取作ρ首先是酒精萃取：將粗碎狀的萃 取原料/又泡入j·買百分濃度為75%的酒***中並予持續 授拌以在至皿狀態τ進行6小時的萃取，讓萃取原料中 的特殊成分充分溶進人酒***_;之後進行固液分離獲 得-第-萃取液與一第一萃後料，再對該第一萃取液進： 蒸館，使所含酒精成分蒸發絲並產生濃縮效果。 續而，再對該第-萃後料進行水萃取：將該第一萃後 料浸泡入一水液中（總4 100公斤）並予持續攪拌，在同 時施予的高溫與高壓的狀態下進行2小時的萃取，以 讓該第-萃後财的殘餘特殊成分溶進人錢内；於後同 201132290 樣進行固液分離， 日 一奸 獲付一第一萃取液，待該第二萃取液 冷卻後’將該第—、_筮 —卒取液混合在一起，便得一菇萃取 液。 另外’進行步驟⑴：另取—由何首烏、杜仲、北蟲草 與西洋蔘組成的中藥分 ^ τ樂材枓，其中何首烏、杜仲、北蟲草與 西洋蔘疋各為3 g;接著，將所述中藥材料粗碎後，浸泡入 為」〇〇g的水液中並予持續授掉，以在ΐ2ι<^的高溫狀態 下進打3小時的萃取，讓該中藥材料中的中藥成份溶進入 !液内，之後攄得-中藥萃取液，並將該中藥萃取液取適 量比例地添加人步驟⑴所製得㈣萃取液中，即得一巴 西蘑菇萃取液半成品。 最後，進行步驟⑷，在該巴西制萃取液中加入水 为以進行濃度調配（稀釋），並㈣m合溶㈣重維持在ι〇 公斤，然後予以進行過滹、驴玆 ㈣&菌與包裝/裝填，即能製得巴 西蘑菇卒取液成品。 對本發明所製得巴西蘑菇 液來說，其口味或口感 的取決關鍵是在於步驟（b)之益 之中液者，至於步驟（C) 之中藥卒取液的微董添加，除 ^ ^ ^ f、了此達到強化營養成分與保 健機此的效果外，同時在不影鲤 个办響益卒取液之主方口味原則 下，能輔以調整整體所呈現的色 & r 巴孝視感。因此，參見以下 的【口味測試調查表】，乃特地 无以不同混合配比之鮮菇子 貫體與乾菇子實體，經粗碎、 ^ /酉精卒取、水萃而得之菇萃 取液’直接予以濃度調配、過喻 rr ^ ·Β, -* 4、叙菌與包裝後，用來作 口味測试调查’從測試結果可 ’近乎全以鮮菇子實體為 6 201132290201132290 VI. Description of the Invention: [Technical Field] The present invention relates to a method for preparing a Brazilian mushroom extract, and more particularly to a method for preparing a Brazilian Moss extract having high nutritional value, sweet taste, and good color. [Prior Art] Brazilian mushroom, a kind of edible and medicinal mushroom, also known as Brazilian yaz, Brazilian velvet, Agaricus blazei, larch, sun mushroom, dreamy velvet, fairy scent, due to the various special ingredients contained in Brazilian mushrooms ( Such as high molecular weight polysaccharides, proteins, amino acids, active enzymes ...), with anti-cancer, blood pressure / blood sugar / cholesterol, anti-allergic, improve osteoporosis 'to improve liver function ... and so on, it has become a high-profile health food . Brazil's meat is crispy and refreshing, has a strong almond flavor and sweet taste, and is rich in nutrients. Currently, the health foods made from Brazilian mushrooms are quite diverse in the market, in the form of whole fruit solids, fruit bodies/hyphae. Powder, powder capsules, lozenges, extract concentrates, medicinal liquors, etc. Among them, in the case of Brazilian mushroom extract drinks, the use of fresh mushrooms is the material. Due to the special nutrients extracted, there is usually an unacceptable smell of odor, which is more acceptable in terms of taste or taste. Low; while using the dried mushroom body as a material, the high temperature drying process will cause some of the sugars in the mushroom body to react with the amino acid to make a Mena reaction, so that the prepared extract is sweeter and smoother in taste. The market acceptance is excellent, but relatively, during the high-temperature drying process, some nutrients contained in the mushroom body are volatilized or oxidized (adversely absorbed), and the nutritional value of the extract and the health care function are negatively affected. 201132290 In view of the fact that the applicant of this case thinks about how to balance the nutrient composition, taste and color of the Brazilian mushroom extract, a large amount of fresh premixed proportion (4) is used as the extraction raw material, and an appropriate amount of Chinese herbal medicine extract is added. 'By the (four) red (four) feed liquid has the characteristics of high nutritional value, strong health care function, sweet taste and good color. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a Brazilian mill extract extract having a high nutritional value, a strong health-care function, a sweet and savory taste, and a good color acceptance. System of law. Thus, the preparation method of the Brazilian mushroom extract of the present invention comprises the following steps: (a) mixing a fresh solid with a dry matter fruit body having a water content of not more than 5% as an extraction raw material, wherein the content of the fresh material entity Between the weight % and 97% by weight 'the content of the dried mushroom fruit body is between 3% and 2% by weight; (b) the above-mentioned extraction raw material is coarsely crushed, subjected to solid-liquid extraction, and filtered to obtain an extract; And (otherly taking - a traditional Chinese medicine material consisting of Polygonum multiflorum, Eucommia ulmoides, Bei Xian and Western oysters, after being coarsely crushed, soaked in a water solution for high-temperature extraction, to filter a _ medicine extract, and add it to the mushroom In the extract, a Brazilian Milli extract is obtained. The effect of the invention is to use the special weight ratio relationship between the fresh fruit body of the mushroom and the fruit body of the mushroom, and the appropriate addition of the Chinese medicine extract to make the system. The Brazilian mushroom extract not only has a high concentration and easily absorbed nutritive value component, but also has a high-acceptance sweet taste and color expression. [Embodiment] The foregoing and other technical contents, features and functions of the present invention are related. The effect will be clearly shown in the detailed description of a preferred embodiment of the 201132290, the following-referenced drawings. As shown in Figure 1, the preferred embodiment of the method for preparing the Brazilian mushroom extract of the present invention. The example 'includes the following steps (a) to (c): First, the step lock (a) is an optional operation for extracting the raw material. The extracted raw material is prepared by mixing a small amount of dry fruit body with a small amount of dry fruit body; The fresh mushroom fruit body refers to the treatment of washing, coating, low-temperature refrigerating, etc. as soon as possible after harvesting, and in the mining (4) within 2 hours, the user does not wash the body after harvesting. It is lower than the thief's environmental conditions for a few days to make the water content not more than 5%; in particular, the content of the fresh mushroom fruit body in the control of the mixing ratio of the dried fruit body It is between 80% and 97% by weight, and the content of the dried fruiting body is between 3% and 2% by weight. Then 'Step (b) is to crush the extracted material Further, it is subjected to extraction. The first extraction is ρ: first, alcohol extraction: coarsely divided Extract the raw material/injection into the alcohol solution with a concentration of 75% and continue to mix and mix for 6 hours in the state of the dish, so that the special ingredients in the extracted raw material are fully dissolved into the human alcohol solution_ Then, the solid-liquid separation is carried out to obtain a first extract and a first extract, and then the first extract is passed into a steaming chamber to evaporate the alcohol-containing component and produce a concentrated effect. The first extraction material is subjected to water extraction: the first extraction material is soaked in one water solution (total 4 100 kg) and continuously stirred, and extracted at a high temperature and high pressure simultaneously for 2 hours. In order to dissolve the residual special components of the first extract and the future, into the human money; after the solid-liquid separation with 201132290, the first extract is given a day after the second extract is cooled. The first, the _ 筮 - stroke liquid mixed together, you will get a mushroom extract. In addition, 'Step (1): Another take--Traditional Chinese medicine consisting of Polygonum multiflorum, Eucommia ulmoides, Cordyceps militaris and Western glutinous rice ^ τ 枓 material, wherein Polygonum multiflorum, Eucommia ulmoides, Cordyceps militaris and Western locust are each 3 g; After the crude Chinese medicine material is coarsely crushed, it is soaked in the water solution of “〇〇g” and continuously given, and then extracted for 3 hours under the high temperature condition of ΐ2ι<^, so that the Chinese medicine ingredient in the traditional Chinese medicine material dissolves into! In the liquid, the extract of the traditional Chinese medicine is extracted, and the extract of the traditional Chinese medicine is added to the (IV) extract obtained in the step (1) in an appropriate proportion to obtain a semi-finished product of the Brazilian mushroom extract. Finally, step (4) is carried out, water is added to the Brazilian extract for concentration preparation (dilution), and (iv) m is dissolved (four) and maintained at ι〇 kg, and then subjected to 滹, 驴(4) & bacteria and packaging / Filling, can produce the finished product of Brazilian mushroom stroke liquid. For the Brazilian mushroom liquid prepared by the present invention, the key to the taste or taste is the liquid in the benefit of the step (b). As for the micro-dong addition of the drug stroke liquid in the step (C), except ^ ^ ^ f. In addition to the effect of strengthening the nutrients and health care machine, at the same time, without affecting the principle of the main taste of the singer, it can be supplemented with the color of the whole & r Ba Vision sense. Therefore, refer to the following [Taste Test Questionnaire], which is specially extracted from fresh mushroom and dried mushroom fruit bodies with different mixing ratios, and is extracted by coarse crushing, ^ / 酉 fine extraction, and water extraction. The liquid 'directly adjusted to the concentration, yu rr ^ · Β, - * 4, after the bacteria and packaging, used for taste test investigation 'from the test results can be almost all with fresh mushroom fruit body 6 201132290
萃取原料的F組與G組，所製得萃取液的腥臭味勢必相當 明顯’此由大部分受測者（57%〜94 3%)皆感受到其難： 腥臭味的結果可證’自然相對未能呈現出順口的甘甜味道 ，故食用接受度應不高；相反地，A組至E _以大量^ 菇子實體搭配少量乾菇子實體來作為萃取原料，不但能達 到萃取得高濃度m之營養成分的要求，同時少^乾 菇子實體還能有效修飾掉難聞腥臭味，使所製成萃取液^ 現出讓所有受測者能欣然接受、認同之香醇甘甜的口感味 道，食用接受度極佳，藉以確認並驗證本發明所採用鮮菇 子實體與乾菇子實體之混合比例，其中，鮮菇子實體的含 量是介於80重量％〜97重量％之間，而乾菇子實體的含= 是介於3重量％〜2〇重量％之間。In the F and G groups of the extracted raw materials, the odor of the obtained extract is quite obvious. 'This is felt by most of the subjects (57%~94 3%). The result of the odor is ok. Relatively failing to present a sweet taste, the acceptance of food should not be high; on the contrary, Group A to E _ with a large number of mushroom fruit bodies with a small amount of dried mushroom fruit bodies as extraction raw materials, not only can achieve high concentration of extraction The nutrient requirements of m, at the same time, the less-dried mushroom fruit body can also effectively modify the bad smell, so that the prepared extract can make all the subjects can accept and agree with the sweet and sweet taste. The acceptance degree is excellent, thereby confirming and verifying the mixing ratio of the fresh mushroom fruit body and the dried mushroom fruit body used in the present invention, wherein the content of the fresh mushroom fruit body is between 80% and 97% by weight, and the dried mushroom The content of the fruiting body is between 3% by weight and 2% by weight.
口味測試調查表】Taste Test Questionnaire]
兰玄1人感覺有脬自.1 万有1人感覺有脬鱼呼 20人感覺有 33人感覺有脬α + 再者’如圖2所示之五支比色管中所承裝的巴西磨兹 萃取液’是採用80%鮮菇子實體與20%乾菇子實體相混合 以萃製得益萃取液，並添加入微量的中藥萃取液，使所製 成巴西蘑菇萃取液的中藥萃取液含量由左至右是分別為 1.56重量％ (編號1)、3 13重量％ (編號2)、6·25重量％ 201132290 ' '、12.5重量％ (編號4 )與25重量％ (編號5 )，色 澤上則疋從淡黃色（透明）漸深至暗褐色（不透明），而經 外觀問卷調查結果可知，上述五組不同顏色之巴西磨益萃 取液白有良好的接受度，其中尤以編號2之巴西蘑菇萃取 液所呈現出濃淡適中的外觀色澤接受度為最高。 ^進一步地，以上述【口味測試調查表】中A組〜E組所 採用鮮4子實體與乾兹子實體之配方比例，所萃製得的益 萃取液，各別添加人含量佔3.13重量％的中藥萃取液，而 製成的五種巴西蘑菇萃取液，不但皆能呈現出柔和的外觀 色澤’在經口味測試調查時，亦皆依然保有讓所有受測者 認同二接受之香醇甘甜的口感味道，證明本發明所製巴西 蘑菇萃取液確實兼具香甜口感與美化色澤等雙重特色。 綜上所述，本發明[西磨益萃取液的製法，利用萃取 原料中‘㈣子實體與乾㉟子實體的特殊重量配比關係，配 :添加適量中藥成分’❹斤製出巴西蘑兹萃取液不但具有 高濃度、易吸收的營養價值成分，還具有高接收度的香甜 口感與美化色澤，故確實能達成本發明之目的。 惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 圖1是一流程圖，說明本發明巴西磨菇萃取液的製法 的一較佳實施例；以及 201132290 圖 萃取液， 2是一照片圖，說明該較佳實施例所製成巴西蘑菇 因含有不同中藥萃取液添加量所致色澤變化。 201132290 【主要元件符號說明】One person in Lanxuan feels guilty. 1 million people feel that there are squid calls 20 people feel that 33 people feel 脬α + and then 'Brazil in five colorimetric tubes as shown in Figure 2 The Mozi Extract is a mixture of 80% fresh mushroom fruit body and 20% dried mushroom fruit body to extract the beneficial extract, and added with a trace amount of Chinese herbal extract to make the Chinese herbal extract of the prepared Brazilian mushroom extract. The liquid content is from 1.56 wt% (number 1), 313 wt% (number 2), 2.6 wt% 201132290 ' ', 12.5 wt% (number 4) and 25 wt% (number 5) from left to right. On the color, the color is gradually faded from pale yellow (transparent) to dark brown (opaque). According to the appearance survey results, the above five groups of different colors of Brazilian grinding extract have good acceptance, especially numbering. The Brazilian mushroom extract of 2 exhibits the highest shade and the highest color acceptance. ^ Further, in the above-mentioned "Taste Test Questionnaire", the ratio of the fresh 4 fruit body to the dry body of the dry body is used in the group A to the group E, and the extracted extract has a content of 3.13 by weight. % of the Chinese herbal extracts, and the five kinds of Brazilian mushroom extracts, not only can show a soft appearance, but also retain the sweetness of all the subjects. The taste of the mouth proves that the Brazilian mushroom extract prepared by the invention has the dual characteristics of sweet taste and beautifying color. In summary, the present invention [the method of preparing Xi Mo Yi extract, using the special weight ratio relationship between the '(iv) fruit body and the dry 35 fruit body in the extraction raw material, is matched with: adding an appropriate amount of Chinese medicine ingredient '❹斤制" The extract not only has a high concentration, easily absorbed nutritive value component, but also has a high-acceptance sweet taste and a beautifying color, so that the object of the present invention can be achieved. The above is only the preferred embodiment of the present invention, and the scope of the invention is not limited thereto, that is, the simple equivalent changes and modifications made by the scope of the invention and the description of the invention are All remain within the scope of the invention patent. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a preferred embodiment of the preparation method of the Brazilian mushroom extract of the present invention; and 201132290 extract liquid, 2 is a photograph showing the preferred embodiment. The color change caused by the addition of different Chinese herbal extracts to Brazilian mushrooms. 201132290 [Main component symbol description]