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KMID : 0615219840090010093
Journal of Kwangju Health
1984 Volume.9 No. 1 p.93 ~ p.102
A Study of the Qualigy of "Shiitake Mushroom" Beverage
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Abstract
To develop a beverage indigenous to Korea, Extracts from the mushroom were investigated for their chemical composition, extraction conditions and processing methods. Mushroom, Lentinus edodes which had been dried at 50¡É for 20 hours were extracted with hot water for 5 minutes, respectively. Fructose(10%, w/w) and licorice extracts(4 %, v/v) were added in the extracts. In an attemt to evalluate the quality of food by sensory testing, the difference testing for samples was conducted by selected members of a sensory panel. The results of the present study were as follows:
1. Amino acids of the final products were mostly composed of threonine and prolamine, glutamic acid, arginine, alanine, phenylalanine, etc.
2. GMP content of the final products was 2.09%(w/v).
3. It was concluded that extracts from the mushroom processes sufficiently acceptable qualities as a favorite beverage.
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