Manufacture and Characteristics of Food Additives, Phellineus linteus Powder-containing Anti-obesity Lipase Inhibitor

This study was performed to develop anti-obesity Phellineus linteus powder for application as food additives. P. linteus powders which contained anti-obesity lipase inhibitor were prepared by freeze drying and spray drying. Effects of various additives on the quality of their powders were investigated. 10% over addition of dextrin and gum-arabia was good in the rheological properties of their powders and optimal spray temperature was near $130^{\circ}C$. When their powders were sealed and storaged at room temperature for 6 months, its characteristics were not changed. Especially, changes of its colors was repressed by addition of 0.3 M oxalic acid, citric acid and ascorbic acid than those by non-treatment.

항비만성 Lipase 저해물질을 함유한 식품첨가용 상황버섯 분말의 제조 및 특성

천연물로부터 항비만 lipase 저해물질을 개발하여 산업화에 용용 하고자 lipase 저해활성이 높은 상황버섯 추출물을 동결 건조 방법과 분무건조 방법을 이용하여 각각의 상황버섯 분말을 제조하여 이들의 특성을 조사한 결과, 덱스트린과 검아라비아를 10% 이상 첨가함으로써 물성이 우수한 식품첨가용 분말을 제조할 수 있었고, 최적 분무건조 온도는 $130^{\circ}C$ 전후이었다. 또한, 제조된 상황버섯 분말을 밀봉하여 6개월간 음지에서 상온 저장하였을 때 분말상태는 양호하였고, 분말 제조 시 0.3M의 oxalic acid, citric acid, ascorbic acid를 각각 첨가하였을 때 무처리 보다 색상 변화가 적었다.