• 한국식품조리과학회지
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• 제25권6호
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• pp.650-654
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• 2009

The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on.

• 한국지역사회생활과학회지
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• 제15권2호
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• pp.65-71
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• 2004

Many studies have shown that Letinus edodes has some effect on reducing blood pressure and lipid levels of animals with high pressure and hyperlipidemia. The cost of Letinus edodes varies depending on when it is harvested, and yet there has been no data collected on the bio-functional effects of Letinus edodes harvested at different times. This study was conducted to investigate the supplementary effects of Letinus edodes harvested at different times on blood pressure and blood lipid levels of hypertensive rats. Three kinds of experimental diets - control (CO), early harvested Lentinus deodes (EL), and late harvested Lentinus edodes (LL) - were supplied to spontaneously hypertensive rats (SHR) for eight weeks. The diet intake, body weight, organ weight, and serum lipid levels were subsequently measured. No significant difference was observed in diet intake and in the respective weights of the body, liver, and epididymal fat pad among experimental groups. The levels of systolic and disastolic blood pressure were significantly lower in the LE and LL groups than those in the CO group; and the concentration of serum total cholesterol was also lower in the LE and LL groups than in the CO group. These results confirm that Lentinus edodes reduces blood pressure levels and serum total cholesterol concentration in spontaneously hypertensive rats. But the effects of Lentinus edodes did not differ significantly based on whether the Lentinus edodes was harvested early or late.

• 대한영양사협회학술지
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• 제15권4호
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• pp.356-363
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• 2009

The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.107-112
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• 2004

Many studies have showen that Letinus edodes have a reducing effects on blood pressure and lipid levels in animals with high blood pressure and hyperlipidemia. But the only cap has been on the market as goods and the stipe has been wasted. The price is very variable and is based on harvest time and the part of the plant currenty, there is not much information about the nutritional composition and bio-fuctional effects of Letinus edodes based on harvest time and part. Some farmers have been selling the powder seasoning by drying and pulverizing Letinus edodes including stipe to develop value added, late harvested Letinus edodes and its stipe these days. This study was conducted to investigate and compare the nutritional composition of Letinus edodes harvested at different times (early: E, late: L) and separated by part (cap: C, stipe: S). The 4 kinds of materials were named as early harvested cap (EC) and stipe (ES), and late harvested cap (LC) and stipe (LS) samples were obtained from Mungyeong City Agricultural Technology & Extension Center. The composition analysis of the nutrients in the 4 materials was conducted by using the AOAC method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamin content were measured. Nutritional composition of Lentinus edodes did not show any significant difference between early and late harvested mushrooms. Nutritional compositions were different according to part. The results demonstrate that the late harvested stipe can also be used as a quality food material.

• 한국조리학회지
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• 제23권7호
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• 한국산업융합학회 논문집
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• 제25권6_2호
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• pp.1009-1015
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• 2022

The purpose of this study was to investigate the effects of protease in Letinus edodes, Agaricus bisporus and Pear powder after freeze drying which has the ratio of 3% on the Tenderness of the Beef Eye of Round muscle. It were marinated in distilled water (Control), 3% Letinus edodes powder (L3), 3% Agaricus bisporus powder (A3), and 3% Pear powder (P3). As a result, enzyme activities were highest in Agaricus bisporus (p<0.001). There are significant difference in pH (p<0.001), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value in the control and the highest value in the water holding capacity of Agaricus bisporus. In addition, Agaricus bisporus showed the lowest shear force values than the other sample groups(p<0.001).

• 생명과학회지
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• 제21권4호
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• pp.515-520
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• 2011

본 연구는 식용버섯들의 면역조절기능제로서의 가치 여부를 평가하기 위하여 수행되었다. 본 연구를 위해 민자주방망이버섯, 먹물버섯, 표고버섯, 새송이버섯이 사용되었다. 버섯을 투여한 생쥐의 혈장 내 IgG1, IgG2a 수준을 측정하였고, 비장 단일 세포군을 이용하여 T 림프구 및 B 림프구 in vitro 활성화 결과 생성된 IFN-${\gamma}$와 IL-4, IgG1과 IgG2a 수준을 각각 분석하였다. 실험 결과 표고버섯 1 mg/체중 kg을 투여한 군에서 IFN${\gamma}$/IL-4의 비가 다른 군에 비해 유의하게 높았다. 또한 혈장 내 IgG2a/IgG1의 비가 표고버섯의 경우에 다른 군보다 높았다. 아울러 TNF${\alpha}$의 생성 역시 표고버섯 1 mg/체중 kg을 투여한 군에서 다른 군보다 높았다. 이는 표고버섯이 항암작용, 항바이러스 작용과 같은 type-1 반응을 촉진할 가능성이 있음을 예측케 해주는 결과라 생각된다.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.337-344
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• 2007

표고버섯 분말을 첨가한 전병을 제조하여 첨가 수준별 품질특성을 조사하였다. 전병 반죽의 물성 특성 중 흡수율은 표고버섯 분말 첨가량이 많아지면서 증가하였으며, 반죽도달시간과 최고점도는 첨가량에 따라 낮아졌다. 또한 extensogram을 통한 반죽의 energy값은 첨가량과 부의 결과를 보였으며 신장도도 감소하였다. 표고버섯 분말 첨가 전병의 일반성분은 대조구에 비해 수분, 조단백질과 회분의 경우 증가하였고, 탄수화물 함량은 감소하였으며 20% 첨가구의 경우 약간 눅눅한 상태로 전병이 제조되어 전병 제조 시 표고버섯 분말 첨가량은 20%를 넘지 않는 것이 적당할 것으로 판단된다. 색도를 분석한 결과 L값과 b값은 첨가량이 증가하면서 유의적으로 감소하였고, a값은 10% 이상 첨가구에서 다소 증가하는 결과를 보였다. 또한 10% 이상 첨가시 기존 대조구와 현저한 색의 차이를 보이는 것으로 나타났다. Rheometer를 이용한 물성 측정 결과 경도(hardness)는 15%까지 증가하다 20% 첨가구에서 크게 감소하였는데, 이는 20% 시료의 조직이 눅눅한 상태의 결과와 일치하였다. 최대 하중값과 파단점도 경도와 비슷한 결과를 보여 대조구에 비해 증가하였다. 시료별 관능검사 결과는 색(color), 향(flavor), 맛(taste)과 전반적인 기호도(overall acceptability) 등 모든 항목에서 10% 첨가구가 가장 높은 점수를 받았으며 15% 이상 첨가 할 때 기호도가 조금씩 감소하는 것으로 나타나 전병 제조 할 때 최적의 표고버섯 분말 첨가량은 10% 수준이 될 것으로 판단된다.

• 한국응용곤충학회지
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• 제35권1호
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• pp.45-51
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• 1996

생표고버섯을 가해하는 동물로 곤충 5종과 곤충이외의 동물 6종이 조사되었는데 이 중 회색톡톡이(Achon$\kappa$s armatus), 밑빠진버섯벌레(Scaphidium amurense), 민달팽이(Philomycus confusa)가 갓(자실체) 부분에 큰 피해를 주었고, 응애류(Rhizoglyphis spp., Histiostoma spp.)가 주름살 부분에 큰 피해를 주었다. 표고 버섯 골목해충으로 미숙골목에서 곤충 2종, 완숙골목에서 곤충 8종, 기타동물 1종이 조사되었는데 이 중, 미숙골목에서 털두꺼비하늘소(Moechotypa diphysis)와 완숙골목에서 털두꺼비하늘소(Moechotypa diphysis), 흰 개미(Reticu-litermes speratus)등의 발생량이 높고 피해가 컸으며, 특히 털두꺼비하늘소(Moechotypa diphysis) 는 미숙골목으로부터 完熟골목에 이르기까지 피해가 컸다. 느타리버섯 자실체 해충으로서는 곤충류 6종과 기타동물 2종이 조사되었으며, 이 중 곤충류의 갈색버섯파리과(Lycoriella sp.), 혹파리과(씨Icophilla sp.)가 발생량이 많고 피해도 컸다.한편 느타리버섯 균상을 가해하는 해충으로서 곤충 2종과 기타동물 5종이 조사되 었으며 이 중 곤충류의 갈색버섯파리과(Lycoriella sp.)와 응애류의 뿔가루응애과(Histiostoma feroniarum)및 건초응애(Throglyphus bankslongior)가 발생량도 많고 피해도 컸다.

• 생명과학회지
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• 제14권5호
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• pp.829-833
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• 2004

표고버섯(IfHDHHS efodes)조미료 중의 조성물질의 성분을 규명하고자 무기질, 구성아미노산, 유리아미노산, 비타민 등을 분석 검토한 결과는 다음과 같았다. 무기질은 Na가 5.04g%로 가장 많이 함유되어 있고, K, Ca, p, Mg, fe, Zn, Mn, Cu의 순으로 함유되어 있었다. 구성 아미노산을 분석한 결과 총 19종의 아미노산을 함유하고 있었고 인체에 필수한 9종의 아미노산을 모두 함유하고 있었으며, glutamic acid가 4.62%로 가장 많았었고 그 다음으로 glysine, leucine, alanine, aspartic acid, lysine, valine, proline 등의 순으로 함유되어 있으며 그 중 필수아미노산의 총함량은 41.78%였다. 또한 유리 아미노산은 20종으로 분석되었으며 glycine, glutamic acid, asparamine, proline, taurine과 aspartic acid, arginine, leucine, threonine과 serine phenylalanine 등의 순으로 함유되어 있으며 총 함유량은 71.9 mg%이었으며 인체 필수아미노산의 총 함유량은 12.80%이었다. 비타민의 경우 괴혈병의 치료제로 많이 알려져 있는 vitamin C가 224.78 mg%로 가장 많고 판토텐산은 159.09 mg%, vitamin B6 15.08 mg%, 나이아신 3.19 mg%, vitamin E 1.51 mg%, 엽산 1.14 mg%, vitamin B$_{l}$ 1.10 mg%, vitamin B$_{2}$ 0.44 mg%, vitamin D$_{3}$ 0.28 mg%, vitamin A 0.15 mg%, vitamin B$_{12}$ 0.04 mg%, vitamin $K_{l}$ 이 0.02 mg%으로 비타민의 총 함유량은 506.82mg%이었다.다.