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Manufacturing method for extract of phellinus linteus, the extract and food compositions comprising thereof

A technology of Xyloporus cleft hoof and extract, which can be applied in food preparation, food ingredients, food science and other directions, and can solve the problems of inedible, troublesome time, energy and labor of S.

Active Publication Date: 2006-08-09
REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, P. clefthoof itself is very difficult to eat
Even when used as an extract, the conventional extraction method takes a long time, more than 12 hours, thus causing troubles in terms of time, energy and labor

Method used

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  • Manufacturing method for extract of phellinus linteus, the extract and food compositions comprising thereof
  • Manufacturing method for extract of phellinus linteus, the extract and food compositions comprising thereof
  • Manufacturing method for extract of phellinus linteus, the extract and food compositions comprising thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation of the extract of Phylophora clefthoof

[0031] Preparation of Phlomophorus clefthoof extract (1)

[0032] 5 kg of Phalamopora clefthoof were dried and ground with a mixer to obtain a powder with a size of 20 mesh. 75 L of water was added thereto and thermal extraction was performed at a temperature of 100° C. for 5 hours, followed by filtration. The same procedure was repeated three times to obtain the S. clefthoal extract.

[0033] Preparation of Phlomophorus clefthoof extract (2)

[0034] 5 kg of Phalamopora clefthoof were dried and ground with a mixer to obtain a powder with a size of 20 mesh. Add 75L of water to it and in 15 lbs (1kg / cm 2 ) under pressure at a boiling point of 121° C. for 1 hour and then filtered. The same procedure was repeated three times to obtain the S. clefthoal extract.

[0035] Preparation of Phlomophorus clefthoof extract (3)

[0036] 5 kg of Phalamopora clefthoof were dried and ground with a mixer to obtain a powder ...

Embodiment 2

[0055] Preparation of Vermicelli by Phylophorus clefthoofus Extracted from Hot Water

[0056] Recipe: wheat flour 90 + potato starch 10 as starch raw material, and 1.7% salt (relative to starch raw material, w / w), 0.17% alkaline chemical (Na 2 CO 3 : K 2 CO 3 = 1:1, w / w relative to the starch raw material) and 34% of S. clefthoofus extract (w / v relative to the starch raw material).

[0057] Procedure: Wheat flour, potato starch, salt and alkaline chemicals were mixed for 5 minutes, then the hot water extract obtained in Example 1 was slowly added and mixed together for 15 minutes. The mixture was formed into balls and passed through noodle rolling rolls to form noodle strands with a thickness of 0.8 cm, which were then passed through the rolls 15-20 times to have a final thickness of 2 mm; they were then cut into 2.0 cm mm×1.2mm cross section (rectangular).

Embodiment 3

[0067] Preparation of Ramen Noodles Using Hot Water Extract of Phylophorus clefthoof

[0068] Formula: wheat flour 83+potato starch 11+starch acetate 6 as starch raw material, 1.22% salt (relative to starch raw material, w / w%), 0.16% alkaline chemical (Na 2 CO 3 : K 2 CO 3 = 2:8, relative to the starch material, w / w) and 35% of the extract of Ph.

[0069] Operating steps: Mix wheat flour, starch, salt and alkaline chemicals for 5 minutes, then slowly add the hot water extract obtained in Example 1 and mix together for 15 minutes. The mixture was formed into a ball and passed through a noodle roller to form a noodle bundle with a thickness of 2 cm, which was then passed through a 7-stage roller, and then cut into a 1.8 mm×1.2 mm cross section (circle). Immediately after cutting they were steamed at a temperature of 100°C for 150 seconds, and 130 g of the steamed noodles were immediately fried in palm oil at 143-145°C for 90 seconds.

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Abstract

The present invention provides a method for producing Phellinus linteus extract, comprising the steps of drying and grinding Phellinus linteus to obtain powder thereof, and I) adding to the powder less than a 15-fold excess of water, relative to the weight of the Phellinus linteus powder, and extracting Phellinus linteus extract therefrom at a temperature of 100 DEG C for 5 hours; or ii) adding to the powder less than a 15-fold excess of water, relative to the weight of the Phellinus linteus powder, and extracting Phellinus linteus extract therefrom at a boiling point of 121 DEG C for 1 hour under pressure of 15 lbs (1 kg / cm<2>); or iii) adding to the powder less than a 15-fold excess of 50 to 75% aqueous ethanol or methanol solution, relative to the weight of the Phellinus linteus powder, and extracting Phellinus linteus extract therefrom at a temperature of 60 DEG C for 5 hours. Further, the present invention provides a food composition comprising the Phellinus linteus extract obtained by the same method.

Description

technical field [0001] The present invention relates to an extract of Phellinus linteus having excellent antioxidant properties, a production method thereof, and a food composition comprising the extract. Background technique [0002] Phellinus spp., also known as "Sanghuang" in traditional Chinese medicine, is a very rare perennial fungus belonging to basidiomycetes. It grows on dead wild mulberry tree stumps inhabiting high mountainous areas, and it is not easy to reproduce. Until recently, P. clefthoof was mainly used as a medicinal substance, but since its use as a food has been approved by the Korea Food & Drug Administration, recent concerns about its use in food products aroused great attention. [0003] Since various pharmacological functions of P. clefthoof have been scientifically proven such as enhancing immunity, anti-cancer effect, etc., great attention has been devoted to F. clefthoof as a material for health food and medical products. In addition, due to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
CPCA23L5/11A23L7/109A23V2250/208
Inventor 金幸兰全惠敬韩贵贞崔恩英崔龙柱
Owner REPUBLIC OF KOREA (MANAGEMENT RURAL DEV ADMINISTRATION)
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