JP2022548803A - Prebiotic composition rich in dietary fiber containing mushroom extract and probiotic composition containing the same - Google Patents

Abstract

The present invention relates to a prebiotic composition containing a mushroom extract and a probiotic composition containing the same, wherein the prebiotic composition contains a tertiary extracted mushroom extract and is rich in dietary fiber. In addition, since the probiotic composition containing this contains an abundance of lactic acid bacteria that facilitate the growth of lactic acid bacteria, the probiotic composition contains not only the effects of lactic acid bacteria such as regulating the intestines and improving immunity, but also blood sugar by dietary fiber. It has anti-obesity effects such as suppression of elevation and lowering of blood cholesterol levels.

Description

The present invention relates to a prebiotic composition containing a mushroom extract and a probiotic composition containing the same, wherein the prebiotic composition contains a tertiary extracted mushroom extract and is rich in dietary fiber. There is In addition, the probiotic composition containing this facilitates the growth of lactic acid bacteria strains and has abundant lactic acid bacteria strains, so not only the effects of lactic acid bacteria such as intestinal regulation and immunity improvement, but also the effects of dietary fiber It has anti-obesity properties such as blood sugar elevation suppression and blood cholesterol lowering effect.

With the development of science and medicine in modern society, the average life expectancy of mankind is increasing day by day, but the incidence of adult diseases such as obesity, diabetes, and hypertension is also increasing due to changes in eating habits, stress, and lack of exercise. In order to solve these problems, the latest medical research is being carried out diligently, and the search for natural substances and the development of health functional foods using the natural substances are also being actively carried out.

Among foods that are consumed on a daily basis, they contain physiologically active substances that are effective in promoting and maintaining health.Mushrooms, which are widely used for both edible and medicinal purposes, are of great interest as physiologically active substances. ing.

Mushrooms evenly contain various nutrients important to the human body, such as carbohydrates, proteins, vitamins, amino acids, and minerals. Its active effect has been revealed, and its production and consumption are increasing as a health functional food or functional food.

On the other hand, fermented milk is produced by fermenting raw milk or processed milk products (milk products) with lactic acid bacteria and yeast. containing physiologically active substances and lactic acid bacteria, it is not only nutritious as a food, but also suppresses harmful intestinal bacteria, improves intestinal functionality, maintains the balance of intestinal flora, regulates the intestines, and stimulates the immune system. It is reported that it has excellent functions in preventing adult diseases and promoting health in modern people, such as anticancer effects and blood cholesterol lowering effects.

As a result, various types of fermented milk products with added functional substances are being developed, and active research is being conducted on fermented milk that not only has functionality but also enhances palatability as food and has enhanced physiological activity. is done in

Examples of fermented milk with enhanced physiological activity include Korean Patent No. 10-0476302 entitled "Fermented Milk for Prevention of Adult Diseases and Method for Producing the Same" and Korean Patent Publication No. 10-2017-0036254 entitled "Hepatic Milk". Method for producing fermented shiitake mushrooms for improving function”.

However, although the technology for fermented milk containing mushroom extract has been developed as in the prior art, the dietary fiber contained in the fermented milk produced by the same method as the conventional method is mostly water-soluble food. It appears that the insoluble dietary fiber content is much higher than the fiber content.

According to this, the food is fermented with a higher content of water-soluble dietary fiber, which has a bioactive function that allows food to stay in the gastrointestinal tract for a long time, gradually increases blood sugar, and prevents insulin from being secreted at once. Research and development of dairy products is in a hurry.

DISCLOSURE OF THE INVENTION The present invention was devised to solve the above-mentioned problems of the prior art, and aims to provide prebiotics rich in dietary fiber containing mushroom extracts and additives, and a method for producing the same. have a purpose.

Another object of the present invention is to provide a probiotic composition comprising the prebiotic composition and a strain of lactic acid bacteria, and a method for producing the same.

As a technical means for achieving the technical problems described above, one aspect of the present invention is

A prebiotic composition comprising a mushroom extract and an additive, wherein the mushroom extract comprises Lingzhi mushroom extract, and the additive comprises raw milk, milk powder (milk powder), sugar and combinations thereof. wherein the prebiotic composition contains 30 parts by weight or more of dietary fiber relative to 100 parts by weight of the mushroom extract. A prebiotic composition is provided.

The content of the dietary fiber may be 60 to 80 parts by weight based on 100 parts by weight of the mushroom extract.

The dietary fiber contains water-soluble dietary fiber and insoluble dietary fiber, the content of the water-soluble dietary fiber is 40 to 80 parts by weight with respect to 100 parts by weight of the total dietary fiber, and the content of the insoluble dietary fiber is 20 to 60 parts by weight.

In addition to the Ganoderma lucidum extract, the mushroom extracts include Lentinula edodes, King Oyster Mushroom, Enoki mushroom, Oyster mushroom, Agaricus bisporus, Phellinus linteus, and Bunashimeji. (Hypsizygus marmoreus), Sparassis crispa, Chaga (Inonotus obliquus), Hericium erinaceus and a combination thereof. you can

The content of the mushroom extract may be 400 to 600 parts by weight based on 100 parts by weight of the additive.

The milk powder may be at least one selected from whole milk powder and skimmed milk powder.

The sugars may be characterized by comprising sugars selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrins and combinations thereof.

The oligosaccharides may be characterized by comprising oligosaccharides selected from the group consisting of fructo-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, soybean oligosaccharides and combinations thereof.

The prebiotic composition may further comprise a substance selected from the group consisting of chicory extract, dextrin, purified water and combinations thereof.

Another aspect of the present invention is
Provided is a probiotic composition rich in dietary fiber characterized by comprising the prebiotic composition rich in dietary fiber and a strain of lactic acid bacteria.

The lactic acid bacterium strain is a lactic acid bacterium strain selected from the group consisting of Lactobacillus, Streptococcus thermophilus, Bifidobacterium, complex lactic acid bacterium ABT-B strain and combinations thereof. It may be characterized by including

In addition, another aspect of the present invention is
introducing a mixture of mushrooms and purified water into an extractor for primary extraction at a temperature of 80 to 120°C; secondary extraction of the primary extracted mixture at a temperature of 60 to 100°C; tertiary extraction of the second-extracted mixture at a temperature of 40° C. to 80° C. to prepare a mushroom extract; mixing and then homogenizing an additive containing a substance selected from to produce a prebiotic composition to produce a prebiotic composition rich in dietary fiber.

The mushroom extract may be characterized by comprising a Ganoderma lucidum extract.

The prebiotic composition may contain 30 parts by weight or more of dietary fiber for 100 parts by weight of the mushroom extract.

Also, the last other aspect of the present invention is
A method for producing a probiotic composition rich in dietary fiber, comprising the steps of: inoculating the produced prebiotic composition with a strain of lactic acid bacteria; and culturing the inoculated strain of lactic acid bacteria. I will provide a.

A prebiotic composition according to the present invention can be rich in dietary fiber by including a tertiary extracted mushroom extract. Also, the dietary fiber contained in the mushroom extract may contain a large amount of not only insoluble dietary fiber but also water-soluble dietary fiber having physiologically active functions. Therefore, when the prebiotic composition is ingested, it may have the effect of greatly improving bowel movements due to its rich dietary fiber.

In addition, when the prebiotic composition is inoculated with a lactic acid bacterium strain and cultured, it may exhibit a better lactic acid bacterium growth rate. According to this, the probiotic composition obtained by inoculating and culturing the prebiotic composition with a lactic acid bacterium strain can contain abundant lactic acid bacterium strains. Therefore, the probiotic composition can exhibit not only the effect of lactic acid bacteria for regulating the intestines and improving immunity, but also the anti-obesity effect such as the suppression of blood sugar elevation and blood cholesterol level lowering effect due to dietary fiber. .

FIG. 1 is a flow chart that schematically illustrates a method for producing a prebiotic composition according to one embodiment of the present invention.

FIG. 2 is a flow chart that schematically illustrates a method for producing a probiotic composition according to one embodiment of the present invention.

3a and 3b are graphs showing the content of dietary fiber contained in common foods.

FIG. 4 is a graph showing the anti-obesity effect of yogurt produced according to an example and a comparative example of the present invention.

Figures 5a and 5b are graphs showing the effect of reducing triglyceride content and total cholesterol content of yogurt prepared according to an example and a comparative example of the present invention, respectively.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Example. Manufacture of yogurt containing probiotic composition
1. Preparation of Mushroom Extract To prepare mushroom extract, Ganoderma lucidum, shiitake mushroom and king oyster mushroom were first mixed with purified water in a weight ratio of 0.02:0.2:2, and then placed in an extractor at a temperature of 100°C. was heated for 2 hours to perform primary extraction. After the first extraction, the mixture was allowed to cool at room temperature for about 1 hour, and then heated at 80° C. for 2 hours to perform the second extraction. After the second extraction, the mixture was allowed to cool at room temperature for about 1 hour, and finally heated at 60° C. for 2 hours to perform the third extraction. After that, the mixture subjected to the tertiary extraction was left to cool at room temperature for about 15 hours to prepare a mushroom extract.

2. Manufacture of prebiotic composition 1. 10 g of skimmed milk powder, 3 g of fructo-oligosaccharides, 2 g of dextrin and 2 g of chicory extract powder were mixed with 82.965 g of the mushroom extract prepared in A. and homogenized to prepare a prebiotic composition. Thereafter, the prebiotic composition prepared above was sterilized by heating at a temperature of 100°C for 1 hour, and then cooled to a temperature of 36°C to 40°C.

3. Production of yogurt containing probiotic composition 2. Inoculate 99.965 g of the prebiotic composition produced in A with 0.035 g of the complex lactic acid bacterium ABT-B strain, ferment it in a constant temperature incubator for about 5 to 8 hours, and then ferment at a temperature of 5 ° C. or less. A yoghurt containing a probiotic composition was produced by aging.

Comparative example 1. Preparation of Mushroom Extract According to Comparative Example To prepare mushroom extract, Ganoderma lucidum, shiitake mushroom and king oyster mushroom were mixed with purified water in a weight ratio of 0.02:0.2:2, and then placed in an extractor at 100°C. The extraction was performed by heating for 2 hours at a temperature of . After that, the extracted mixture was allowed to cool at room temperature for about 15 hours to prepare a mushroom extract.

Comparative example 2. In order to manufacture a common yogurt according to the Comparative Example for the Production of Common Yogurt, first, raw milk and sugar were mixed and homogenized to produce a lactobacillus culture medium composition. C. for 1 hour for sterilization, and then cooled at a temperature of 36.degree. C. to 40.degree. After that, 0.035 g of the complex lactic acid bacterium ABT-B strain was inoculated into 99.965 g of the lactic acid bacteria medium composition, and fermented in a constant temperature incubator for about 5 to 8 hours, and then at a temperature of 5 ° C. or less. It was aged to produce common yoghurt.

Experimental example 1. Measurement of dietary fiber content of mushroom extract The dietary fiber content of the mushroom extract prepared in Example 1 and the mushroom extract according to Comparative Example 1 was measured, and the results are shown in Table 1 below.

As shown in Table 1, the mushroom extract subjected to the third extraction according to the example of the present invention has an extremely high dietary fiber content compared to the mushroom extract subjected to the first extraction of Comparative Example 1. I was able to confirm that. Through this, the mushroom extract prepared according to the example was increased in intake with the same amount, slowing the absorption of sugar and suppressing the rapid rise of blood sugar, and when passing through the stomach and large intestine, it was mixed with water. It was confirmed that the defecation effect can be greatly improved because it acts to adsorb and excrete intestinal fat.

Experimental example 2. Lactic acid bacteria growth rate measurement 2. of the above embodiment. 100 μL each of the compositions according to Examples and Comparative Example 2 were taken and diluted with a diluent in order to confirm the degree of lactic acid bacteria growth of the prebiotic composition produced in 1 and the lactic acid bacteria culture medium composition according to Comparative Example 2. Then, 1 mL of the diluted solution was put in a Petri dish and spread on the BCP medium in the water bath by the pouring method. After that, it was incubated in an incubator at a temperature of 37° C. for 72 to 84 hours, and the number of colonies that appeared was counted, and the number of viable cells was calculated by multiplying the dilution factor. expressed in

As shown in Table 2, it was confirmed that the prebiotic composition prepared according to the example of the present invention has an extremely high growth rate of lactic acid bacteria compared to the lactic acid bacteria culture medium composition according to Comparative Example 2.

Experimental example 3. Measurement of anti-obesity effect The effect of the yogurt produced in the above example on inhibition of cholesterol and fat accumulation was examined using experimental animals. Experimental animals (rat) were purchased and used at 4 weeks of age, normal feeding control rats (NC), high fat feeding control rats (HC), and low-concentration yoghurt administration. A high fat diet group (high fat rat with yogurt, HM) and a high fat diet administration group of high-concentration yogurt (high fat rat with large yogurt, HH) were bred separately, and the weight change was measured and the results were obtained. It is shown in FIG.

As a result, as shown in FIG. 4, the weight gain of the high-fat diet control group, in which obesity was induced by high-fat diet intake, was 75 g. The weight gain was 59g, showing an obesity suppression effect of 21.3% compared to the high-fat diet control group. % obesity inhibitory effect.

In addition, changes in triglyceride content and total cholesterol content in the serum of the rats were measured, and the results are shown in Figures 5a and 5b, respectively.

First, as shown in Fig. 5a, administration of yogurt to high-fat diet-induced obese rats decreased serum triglyceride content, and triglyceride content decreased by 36% compared to the high-fat diet control group. showed a marked decline.

In addition, as shown in Fig. 5b, there was no difference in the serum total cholesterol content between the high-fat diet control group and the normal diet-fed normal group, but the total cholesterol content in the HM and HH yogurt-administered groups was significantly higher. It was found that the HH yogurt-administered group decreased by 37% compared to the experimental group.

Although the present invention has been described in detail along with preferred embodiments with reference to the drawings, the scope of the technical idea of the present invention is not limited to such drawings and embodiments. Therefore, various modifications or equivalent embodiments can exist within the scope of the technical idea of the present invention. Therefore, the scope of rights of the technical ideas according to the present invention should be construed according to the claims, and technical ideas equivalent to or within the equivalent range should be construed as belonging to the scope of rights of the present invention. is.

MODES FOR CARRYING OUT THE INVENTION

The following description of the invention refers, by way of illustration, to specific embodiments in which the invention can be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that various embodiments of the invention are different from one another and need not be mutually exclusive. For example, the specific features, structures and characteristics described herein with respect to one embodiment can be implemented in other embodiments without departing from the spirit and scope of the invention. Also, it should be understood that the position or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the present invention.

Therefore, the following detailed description is not to be taken in a limiting sense, and the scope of the invention, if properly set forth, is intended to be, along with the full range of equivalents claimed by the claims. limited only by the appended claims.

Hereinafter, preferred embodiments of the present invention will be referred to and described in detail so that those skilled in the art to which the present invention pertains can easily implement the present invention.

A first aspect of the present application is
A prebiotic composition comprising a mushroom extract and an additive, wherein the mushroom extract comprises a Ganoderma lucidum extract, and the additive is selected from the group consisting of raw milk, powdered milk, sugar and combinations thereof. A prebiotic composition rich in dietary fiber, wherein the prebiotic composition contains 30 parts by weight or more of dietary fiber relative to 100 parts by weight of the mushroom extract. do.

A second aspect of the present application is
There is provided a dietary fiber-rich prebiotic composition according to the first aspect of the present application and a dietary fiber-rich probiotic composition comprising a strain of lactic acid bacteria.

The dietary fiber-rich prebiotic composition according to the first aspect of the present application and the dietary fiber-rich probiotic composition according to the second aspect of the present application will now be described in detail.

In one embodiment of the present application, the prebiotic composition may contain mushroom extract. In general, edible mushrooms with good taste are rich in amino acids, mannite, trehalose, etc., and are known to contain various vitamins and enzymes such as ergosterin, a precursor of vitamin B2 and vitamin D. ing. Recently, mushrooms have been known to have anti-cancer effects, anti-mutagenic effects, serum lipid-lowering effects, immune-enhancing effects, etc., as well as anti-aging effects and prevention and treatment of geriatric diseases. Mushrooms expected to have such physiological activity include Ganoderma lucidum, shiitake mushroom, eryngii mushroom, mushroom mushroom, agaricus (Oyster mushroom), coprinus (Coprinus), wood ear mushroom (Auricularia auricula-judae), and vortices ( Edible and medicinal mushrooms such as Hokchitake (Fomes fomentarius) and Rock Mushroom (Umbilicaria esculenta) are known.

In particular, polysaccharide protein complex, which is a polysaccharide and protein complex contained in hot water extract, has been reported as a medicinal ingredient of Ganoderma lucidum, and has been reported to inhibit cancer cell growth, treat essential hypertension, and inhibit lipid peroxide production. There have been reports of effects, etc. Shiitake mushrooms, which are widely used as food, have anticancer effects, cholesterol-lowering effects, tonic, diuretic, hypertension, nephritis, asthma, gastric ulcer, etc., and are also widely used for medicinal purposes. The hot water extract has been reported to have serum and liver lipid-lowering effects and liver injury-inhibitory effects. In addition, it has been reported that eryngii polysaccharide extract has serum cholesterol-lowering effect and carbon tetrachloride-induced liver injury inhibitory effect, and eryngii fruiting body and mycelium extract have antioxidant effect.

In one embodiment of the present application, the mushroom extract may include Ganoderma lucidum extract, and Ganoderma lucidum used for the extract is more expensive than other mushrooms and foods, as shown in FIGS. 3a and 3b. Having a total dietary fiber content, the prebiotic composition comprising it can have a rich dietary fiber content. On the other hand, since the Ganoderma lucidum has much higher water-soluble dietary fiber content than insoluble dietary fiber, it may have high bioactivity.

In one embodiment of the present application, the mushroom extract, in addition to the Ganoderma lucidum extract, is selected from the group consisting of shiitake mushrooms, eryngii, enokitake, oyster mushrooms, mushrooms, Korean mushrooms, bunashimeji mushrooms, sparassis crispa, birch anatake, ericaceae, and combinations thereof. It may further contain an extract of a mushroom, preferably an extract of shiitake mushroom and king oyster mushroom. That is, according to an embodiment of the present application, the mushroom extract contained in the prebiotic composition may be Ganoderma lucidum extract, shiitake mushroom extract and king oyster mushroom extract. In this case, the content of the shiitake mushroom extract may be 5 to 20 parts by weight, and the content of the king oyster mushroom extract may be 50 to 200 parts by weight, relative to 1 part by weight of the Ganoderma lucidum extract. can. Preferably, according to one embodiment of the present application, the content of the shiitake mushroom extract may be 10 parts by weight, and the content of the king oyster mushroom extract may be 100 parts by weight, based on 1 part by weight of the Ganoderma lucidum extract.

In one embodiment of the present application, the mushroom extract may be a fruiting body or mycelium extract, and preferably a fruiting body extract.

In one embodiment of the present application, the prebiotic composition may contain additives. At this time, the additive may include a material selected from the group consisting of raw milk, powdered milk, sugar and combinations thereof. Meanwhile, the additive can be mixed with the mushroom extract and homogenized to form a lactic acid bacteria culture composition, ie, a prebiotic composition. At this time, the content of the mushroom extract may be 400 to 600 parts by weight, preferably 400 to 500 parts by weight, more preferably 450 to 500 parts by weight, based on 100 parts by weight of the additive. can be what is On the other hand, when the content of the mushroom extract is less than 400 parts by weight based on 100 parts by weight of the additive, the content of the mushroom extract is relatively low, and the prebiotic composition containing the mushroom extract may contain less dietary fiber. However, if it exceeds 600 parts by weight, the content of the additive is relatively small, which may cause difficulty in culturing lactic acid bacteria. According to one embodiment of the present application, the content of the mushroom extract may be about 487 parts by weight based on 100 parts by weight of the additive.

In an embodiment of the present application, the milk powder may be whole milk powder and/or skim milk powder, preferably skim milk powder. On the other hand, raw milk may be used in addition to the powdered milk, and it should be appropriately selected and used by the user according to the characteristics of the prebiotic composition to be manufactured. can be done. At this time, the content of the raw milk or powdered milk may be 5 to 20 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of the mushroom extract. 12 parts by weight. When the content of the raw milk or powdered milk is out of the range, the same problem may occur as when the additive content is out of the appropriate range.

In one embodiment of the present application, the sugars may include sugars selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrins and combinations thereof, preferably oligosaccharides. It can be On the other hand, when the sugar contains an oligosaccharide, the oligosaccharide may contain an oligosaccharide selected from the group consisting of fructo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide and combinations thereof, It can preferably contain fructooligosaccharides. Meanwhile, the content of the sugar may be 1 to 5 parts by weight based on 100 parts by weight of the mushroom extract, and may be about 3.6 parts by weight according to an embodiment of the present application. When the content of sugar is out of the range, the same problem may occur as when the content of the additive is out of the proper range.

In one embodiment of the present application, the prebiotic composition may further include a substance selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof, in addition to the above substances. At this time, the content of the chicory extract and dextrin may be 1 to 5 parts by weight, or about 2.4 parts by weight according to an embodiment of the present application, based on 100 parts by weight of the mushroom extract. can be done.

In one embodiment of the present application, the prebiotic composition may contain a mushroom extract to have a high dietary fiber content, wherein the dietary fiber content is 30 parts per 100 parts by weight of the mushroom extract. Part by weight or more, preferably 60 to 80 parts by weight, and according to one embodiment of the present application, may be about 67.16 parts by weight. That is, the high dietary fiber content of the prebiotics may be due to the fact that the mushroom extract contains the Ganoderma lucidum extract, and it can be achieved by tertiary extraction of the mushroom extract. can.

In one embodiment of the present application, the dietary fiber may include soluble dietary fiber and insoluble dietary fiber, and the content of the soluble dietary fiber is 40 parts by weight based on 100 parts by weight of the total dietary fiber. 80 parts by weight, and the content of the insoluble dietary fiber may be 20 parts by weight to 60 parts by weight. That is, the prebiotic composition generally distributed in the market contains about 20 parts by weight of the water-soluble dietary fiber and about 80 parts by weight of the insoluble dietary fiber relative to 100 parts by weight of the total dietary fiber. On the other hand, the prebiotic composition according to the present invention has a high content of water-soluble dietary fiber as described above, so that the bioactive function can be excellent. Therefore, when the prebiotic composition is ingested, it may have the effect of greatly improving bowel movements due to its rich dietary fiber. At this time, the content of the water-soluble dietary fiber is preferably about 60 parts by weight, and the content of the insoluble dietary fiber is about 40 parts by weight, based on 100 parts by weight of the total dietary fiber.

In one embodiment of the present application, the probiotic composition may comprise the prebiotic composition described above and a strain of lactic acid bacteria. At this time, the prebiotic composition may have an excellent lactic acid bacterium strain growth ability, and thus the probiotic composition may have an abundant lactic acid bacterium strain. Therefore, the probiotic composition can exhibit not only the effect of lactic acid bacteria for regulating the intestines and improving immunity, but also the anti-obesity effect such as the suppression of blood sugar elevation and blood cholesterol level lowering effect due to dietary fiber. .

In one embodiment of the present application, the strain of lactic acid bacteria is selected from the group consisting of Lactobacillus, Streptococcus thermophilus, Bifidobacterium, ABT-B complex lactic acid bacteria strain, and combinations thereof. and according to one embodiment of the present application, the lactic acid bacterium strain may be a complex lactic acid bacterium ABT-B strain.

A third aspect of the present application is
introducing a mixture of mushrooms and purified water into an extractor for primary extraction at a temperature of 80 to 120°C; secondary extraction of the primary extracted mixture at a temperature of 60 to 100°C; tertiary extraction of the second-extracted mixture at a temperature of 40° C. to 80° C. to prepare a mushroom extract; mixing and then homogenizing an additive containing a substance selected from to produce a prebiotic composition to produce a prebiotic composition rich in dietary fiber.

A fourth aspect of the present application is
A probiotic rich in dietary fiber, comprising: inoculating the prebiotic composition prepared in the third aspect of the present application with a strain of lactic acid bacteria; and culturing the inoculated strain of lactic acid bacteria. Kind Code: A1 A method for making a toxic composition is provided.

Although detailed descriptions of the parts that overlap with the first and second aspects of the present application have been omitted, the content described with respect to the first and second aspects of the present application is the third and fourth aspects. Even if the explanation is omitted in , the same can be applied.

A method for producing a dietary fiber-rich prebiotic composition according to the third aspect of the present application and a method for producing a dietary fiber-rich probiotic composition according to the fourth aspect of the present application are shown below in FIGS. will be described in detail with reference to. At this time, FIG. 1 is a flow chart schematically showing a method for preparing a prebiotic composition, and FIG. 2 is a flow chart schematically showing a method for preparing a probiotic composition.

First, in an embodiment of the present application, the method for preparing the prebiotic composition includes the step of introducing a mixture of mushrooms and purified water into an extractor and performing primary extraction at a temperature of 80° C. to 120° C. (S100). ).

In one embodiment of the present application, the extractor may use a general extraction device, and the extraction may preferably be hot water extraction. Meanwhile, the first extraction step may be performed at a temperature of 80° C. to 120° C. for 1 hour to 3 hours, preferably at a temperature of about 100° C. for about 2 hours. Also, after performing the primary extraction, the mixture may be primary cooled, and the cooling may be performed by allowing the mixture to cool at room temperature for about 1 hour. be able to.

In one embodiment of the present application, the mushroom may include Ganoderma lucidum, which has a higher total dietary fiber content than other mushrooms and food products, as shown in FIGS. 3a and 3b. The prebiotic composition comprising can have a rich dietary fiber content. On the other hand, since the Ganoderma lucidum has a much higher water-soluble dietary fiber content than insoluble dietary fiber, it may have high physiological activity.

In one embodiment of the present application, in addition to the Ganoderma lucidum, the mushroom is a mushroom selected from the group consisting of shiitake, eryngii, enokitake, oyster mushroom, mushroom, Korean mushroom, bunashimeji, sparassis crispa, birch anatake, ericaceae, and combinations thereof. It may further contain shiitake mushrooms and king oyster mushrooms. That is, according to one embodiment of the present application, the mushrooms used in the method for preparing the prebiotic composition may be Ganoderma lucidum, shiitake mushroom and king oyster mushroom. In this case, the content of the shiitake mushroom may be 5 to 20 parts by weight, and the content of the king oyster mushroom may be 50 to 200 parts by weight based on 1 part by weight of the Ganoderma lucidum. Preferably, according to an embodiment of the present application, the content of the shiitake mushroom is 10 parts by weight, and the content of the king oyster mushroom is 100 parts by weight, based on 1 part by weight of the Ganoderma lucidum.

Next, in an embodiment of the present application, the method for preparing the prebiotic composition includes second extraction of the first-extracted mixture at a temperature of 60° C. to 100° C. (S200). be able to.

In an embodiment of the present application, the secondary extraction may preferably be hot water extraction, and the secondary extraction step may be performed at a temperature of 60° C. to 100° C. for 1 hour to 3 hours, preferably about It can be carried out at a temperature of 80° C. for about 2 hours. Also, after the second extraction, the mixture may be secondarily cooled. At this time, the cooling may be performed by allowing the mixture to cool at room temperature for about one hour. be able to.

Next, according to an embodiment of the present application, the method for preparing the prebiotic composition includes the step of subjecting the secondary-extracted mixture to a tertiary extraction at a temperature of 40° C. to 80° C. to prepare a mushroom extract. ; (S300).

In an embodiment of the present application, the tertiary extraction may preferably be hot water extraction, and the tertiary extraction step may be performed at a temperature of 40° C. to 80° C. for 1 to 3 hours, preferably about It can be carried out at a temperature of 60° C. for about 2 hours. Also, after the tertiary extraction, the mixture may be tertiary cooled. At this time, the cooling may be performed by allowing the mixture to stand at room temperature for about 15 hours. be able to.

Next, in an embodiment of the present application, the method for preparing the prebiotic composition includes a substance selected from the group consisting of raw milk, powdered milk, sugar and combinations thereof in the prepared mushroom extract. (S400) of mixing additives and then homogenizing to produce a prebiotic composition;

In one embodiment of the present application, the additive may be mixed with the mushroom extract and homogenized to form a lactic acid bacteria culture composition, ie, a prebiotic composition. At this time, the content of the mushroom extract may be 400 to 600 parts by weight, preferably 400 to 500 parts by weight, more preferably 450 to 500 parts by weight, based on 100 parts by weight of the additive. can be what is On the other hand, when the content of the mushroom extract is less than 400 parts by weight based on 100 parts by weight of the additive, the content of the mushroom extract is relatively low, and the prebiotic composition containing the mushroom extract may contain less dietary fiber. However, if it exceeds 600 parts by weight, the content of the additive is relatively small, which may cause difficulty in culturing lactic acid bacteria. According to one embodiment of the present application, the content of the mushroom extract may be about 487 parts by weight based on 100 parts by weight of the additive.

In one embodiment of the present application, the additive may further include a material selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof, in addition to the above materials. Hereinafter, since the specific types and content ranges of the substances contained in the additive have been described in detail in the first and second aspects of the present application, detailed descriptions thereof will be omitted. .

Next, in an embodiment of the present application, the method for preparing the probiotic composition includes inoculating the prepared prebiotic composition with a strain of lactic acid bacteria; (S500) and the inoculated strain of lactic acid bacteria. culturing; (S600).

In one embodiment of the present application, the prebiotic composition prepared is sterilized at a temperature of about 100° C. for 1 hour, and then sterilized for about 30 minutes before inoculating the prebiotic composition with a strain of lactic acid bacteria. C. to 40.degree. C. and then inoculating the strain of lactic acid bacteria. Thereafter, the prebiotic composition inoculated with the lactic acid bacteria strain is fermented in a constant temperature incubator for about 5 to 8 hours, and then aged at a temperature of 5° C. or less to produce a probiotic composition. be able to.

In one embodiment of the present application, the strain of lactic acid bacteria is selected from the group consisting of Lactobacillus, Streptococcus thermophilus, Bifidobacterium, ABT-B complex lactic acid bacteria strain, and combinations thereof. and according to one embodiment of the present application, the lactic acid bacterium strain may be a complex lactic acid bacterium ABT-B strain.

In one embodiment of the present application, the content of the inoculated lactic acid bacteria strain may be 0.01 to 0.1 parts by weight based on 100 parts by weight of the mushroom extract, and according to an embodiment of the present invention, It can be about 0.042 parts by weight.

A prebiotic composition according to the present invention can be rich in dietary fiber by including a tertiary extracted mushroom extract. Also, the dietary fiber contained in the mushroom extract may contain a large amount of not only insoluble dietary fiber but also water-soluble dietary fiber having physiologically active functions. Therefore, when the prebiotic composition is ingested, it may have the effect of greatly improving bowel movements due to its rich dietary fiber.

In addition, when the prebiotic composition is inoculated with a lactic acid bacterium strain and cultured, it may exhibit a better lactic acid bacterium growth rate. According to this, the probiotic composition obtained by inoculating and culturing the prebiotic composition with a lactic acid bacterium strain can contain abundant lactic acid bacterium strains. Therefore, the probiotic composition can exhibit not only the effect of lactic acid bacteria for regulating the intestines and improving immunity, but also the anti-obesity effect such as the suppression of blood sugar elevation and blood cholesterol level lowering effect due to dietary fiber. .

Claims (15)

A prebiotic composition comprising a mushroom extract and an additive,
the mushroom extract comprises a Ganoderma lucidum extract;
the additive comprises a substance selected from the group consisting of raw milk, powdered milk, sugar and combinations thereof;
A prebiotic composition rich in dietary fiber, wherein the prebiotic composition contains 30 parts by weight or more of dietary fiber relative to 100 parts by weight of the mushroom extract. [Claim 2] The prebiotic composition rich in dietary fiber according to claim 1, wherein the content ratio of the dietary fiber is 60 to 80 parts by weight with respect to 100 parts by weight of the mushroom extract. The dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber,
The content ratio of the water-soluble dietary fiber to 100 parts by weight of the total dietary fiber is 40 parts by weight to 80 parts by weight, and the content ratio of the insoluble dietary fiber is 20 parts by weight to 60 parts by weight. 2. The dietary fiber-rich prebiotic composition of claim 1. The mushroom extract, in addition to the Ganoderma lucidum extract,
2. The food of claim 1, further comprising an extract of a mushroom selected from the group consisting of shiitake, eryngii, enokitake, oyster mushroom, mushroom, Korean mushroom, bunashimeji, sparassis crispa, birch anatake, ericaceae and combinations thereof. Prebiotic composition rich in fiber. [Claim 2] The prebiotic composition rich in dietary fiber according to claim 1, wherein the content ratio of the mushroom extract is 400 to 600 parts by weight with respect to 100 parts by weight of the additive. The prebiotic composition rich in dietary fiber according to claim 1, characterized in that said milk powder is at least one selected from whole milk powder and skimmed milk powder. 2. The dietary fiber rich prebiotic of claim 1, wherein said sugar comprises a sugar selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrins and combinations thereof. Tix composition. The dietary fiber according to claim 7, wherein the oligosaccharides include oligosaccharides selected from the group consisting of fructo-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, soybean oligosaccharides, and combinations thereof. Rich prebiotic composition. 2. The fiber-rich prebiotic of Claim 1, wherein said prebiotic composition further comprises a substance selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof. Composition. A probiotic composition rich in dietary fiber, characterized in that it comprises the prebiotic composition rich in dietary fiber according to claim 1 and a strain of lactic acid bacteria. The lactic acid bacterium strain comprises a lactic acid bacterium strain selected from the group consisting of Lactobacillus, Streptococcus thermophilus, Bifidobacterium, complex lactic acid bacterium ABT-B strain, and combinations thereof. 11. The dietary fiber-rich probiotic composition of claim 10, comprising: Inputting a mixture of mushrooms and purified water into an extractor for primary extraction at a temperature of 80° C. to 120° C.;
secondly extracting the firstly extracted mixture at a temperature of 60° C. to 100° C.;
tertiary extraction of the secondary extracted mixture at a temperature of 40° C. to 80° C. to prepare a mushroom extract; and raw milk, powdered milk, sugar, and a combination thereof in the prepared mushroom extract mixing and then homogenizing an additive comprising a substance selected from the group to produce a prebiotic composition;
A method for producing a dietary fiber-rich prebiotic composition comprising: 13. The method of preparing a prebiotic composition rich in dietary fiber according to claim 12, wherein the mushroom extract comprises Ganoderma lucidum extract. [Claim 13] The prebiotic composition rich in dietary fiber according to claim 12, wherein the prebiotic composition has a dietary fiber content of 30 parts by weight or more with respect to 100 parts by weight of the mushroom extract. Production method. inoculating the prebiotic composition of claim 12 with a strain of lactic acid bacteria; and culturing the inoculated strain of lactic acid bacteria;
A method for producing a dietary fiber-rich probiotic composition comprising:

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