KR100187892B1 - A liquid cultivation of hericicum erinaceus hyphae using by-product of food, and health drink compositions containing hyphae extract thereof - Google Patents

Abstract

The present invention relates to a liquid culture of the mycelia of the medicinal mycelium ( Hericicum erinaceus ) using a food by-product, and a health beverage composition containing the extract of the mycelium, more specifically 10 times (e.g. P / V) water, stir well, and leave it for a certain time to settle the precipitate, and then pretreatment molasses (10-fold dilution) 30%, corn starch leachate (10-fold dilution) 10%, water After adjusting to 60% ratio, 1% (W / V) of fructose was added to make a mycelium culture medium, and liquid culture of the mycelium of scavengerae fungus, and hydrothermal treatment from mycelia of liquid cultured The present invention relates to a healthy beverage composition comprising a mycelia extract obtained by ethanol precipitation as an active ingredient, and a sweetener, an acidulant, and vitamins added at a constant ratio.

Description

Liquid Culture of Roebuck Mushroom Mycelia Using Food By-products, and a Healthy Drink Composition Containing Extract of the Mycelia

The present invention relates to a liquid culture of the mycelia of Hericum erinaceus using food by-products, and a health beverage composition containing the mycelium extract, and more specifically, mycelium by using molasses and corn starch leachate, which are food by-products. The present invention relates to a culture medium and liquid culture of the mycelium of the Roestock fungus, and to the health beverage composition containing the cultured mycelium extract.

In general, mushrooms are rich in carbohydrates, proteins, inorganic salts, and vitamins, while low in lipids and calories, and contain a lot of pharmacologically active ingredients. In particular, the worm mushroom is an edible and medicinal mushroom that not only stimulates appetite but is also effective in treating gastrointestinal diseases such as gastric ulcer, duodenal ulcer, chronic gastritis and chronic atrophic gastritis. have. In addition, the scab mushroom is effective in treating neurasthenia or general weakness, and the demand for scavenger mushroom is rapidly increasing, and a method for mass production has been studied.

However, since the mass production of the deer fruit beetle fruit body requires a lot of time and labor, the inventors of the present invention not only contain carbohydrates and protein components comparable to the fruiting body, but also produce a year-round mass production without being affected by outside air by using a constant culture facility. It was possible to produce a mycelium of roe deer fungus which can save much time and labor in producing fruiting bodies. However, in order to cultivate in a mass production system for the industrialization of mycelial production, economic aspects such as selection of cheap medium materials and mycelial production yield should be considered.

Therefore, the inventors of the present invention seek to find ways to save resources and prevent pollution by recycling the food by-products that are currently being discarded, and, on the other hand, to reduce the cost of purchasing the material of the medium when cultivating mushroom mycelium in large quantities. As a result of intensive research, the medium for mycelial culture was prepared using molasses and corn steep liquor, which are easy to culture, have sufficient yield, and are inexpensive. It was found that the mycelium of can be cultured and came to complete the present invention. In addition, since the mycelium of scab mushroom is a mycelium cultivation medium, it is possible to reduce the cost of the medium material and to mass-produce year-round in the large fermenter. In this case, the present invention has been completed by knowing that it is possible to prepare a health beverage that does not degrade in preference to a beverage containing mushrooms without adding synthetic preservatives and other food additives.

Accordingly, it is an object of the present invention to provide a liquid culture method of the mycelia of Hericum erinaceus using food by-products.

Still another object of the present invention is to provide a healthy beverage composition containing an extract of the snail mushroom mycelium cultured by the above method.

In order to achieve the above object, the liquid culture method of the Roe mushroom fungus mycelium of the present invention is characterized in that the production of the mycelium liquid culture medium using food by-products, that is, molasses and corn starch leachate.

In addition, the health beverage composition containing the mushroom mycelium extract of the present invention contains the mycelium extract obtained by hydrothermal treatment and ethanol sedimentation from liquid mycelium of the fungus, in the amount of 0.1 to 1% by weight based on the total weight of the composition. It features.

The above and other objects, features, and advantages of the present invention will be apparent to those skilled in the art by the following detailed description.

Hereinafter, the present invention will be described in more detail.

The horned beetle ( Hericicum erinaceus ) can be obtained from the wild and can be identified based on the following morphological characteristics or taxonomic criteria.

Fruiting body of roe deer mushroom is 5 ~ 20cm in diameter, hemispherical, hanging on tree trunk. On the upper side, short hairs are dense, and on the front, countless needles of 1 ~ 5cm long are beard-shaped and hang down toward the ground, first white or later pale yellow. The tissue is white, sponge-like, and the fruiting layer is on the needle surface.

Spores are 5.5 ~ 7.5 × 5 ~ 6.5㎛, globular, with fine projections on the surface, amyloid, and spores are white. Parasitic from oak and walnut wood or rotten wood.

Mycelia of the roe deer fungus can be obtained by germinating spores from fruiting bodies collected from the wild. That is, the spores were washed several times with sterile distilled water, and then cultured in YMPD medium (3 g of yeast extract, 3 g of malt extract, 5 g of peptone, 10 g of dextrose, 20 g of agar, 1 l of distilled water), and then into a plate medium made of the same composition as YMPD medium. The cells are transplanted and cultured at 25 to 28 ° C. for 10 to 15 days to obtain mycelium. The mycelium is inclined in a test tube containing YMPD medium, stored at 4 ° C and passaged every month.

The liquid medium for culturing the mycelia of the Roe beetle mushroom of the present invention is prepared using molasses and corn starch leachate. Specifically, 10 times (V / V) of water is added to molasses and corn starch leachate and stirred well, and then left for a predetermined time to settle the precipitate, followed by 30% of pretreated molasses (10-fold dilution). , Corn starch leaching waste (10-fold dilution) 10%, water after adjusting to 60% ratio, and prepared by adding 1% (W / V) fructose.

The liquid culture of mycelia of the Roe-growing fungus is a 500 ml Erlenmeyer flask containing 100 ml of the mycelial culture medium of the present invention sterilized for 20 minutes at 121 ° C. by making a mycelium fragment with a perforator of 8 mm in diameter. And cultured first at 25 to 28 ° C. for 10 to 15 days, and then homogenized the cultured mycelium with a homogenizer at about 10,000 rpm for 2 minutes in a fermenter containing the mycelium liquid culture medium of the second step. Aseptically transferred, the rotational speed was about 300rpm, the aeration amount was about 1.0 (V / V / M), the incubation temperature was 25-28 ℃, pH 5.0-6.0, and a small amount of silicone (silicon resin) was poured into the antifoaming agent and incubated for 10 days. .

The mycelium obtained by filtration of the culture solution was washed 2-3 times with distilled water, and then extracted by distilled water at a weight ratio of about 3 times for about 5 hours at 95 ° C., followed by centrifugation at about 6,000 rpm for about 10 minutes to obtain an extract. The resultant was concentrated under reduced pressure at 50 ° C. until it became 1/10 of the amount, so that the soluble solid product was 50 ° Bx, thereby obtaining a liquid extract of Roeden mushroom mycelium. The powdery extract of the Roeden Mycelium fungus mycelium is poured into 99% ethanol by volume in liquid extract, left at 4 ° C. for 24 hours to form a precipitate, and then centrifuged at about 6,000 rpm for 30 minutes to recover the precipitate. Pour distilled water to dissolve and freeze-dried at -51 ℃ for more than 24 hours.

The inventors of the present invention analyzed the mycelia extracts of the roe deer fungus obtained in this way, as can be seen in Table 1, it can be seen that contains a component comparable to the fruiting body of roe deer fungus.

ingredient Mycelium powder extract (protein bound polysaccharide) Fruiting body moisture 10.8 10.0 Ash 6.9 8.2 temple 34.3 44.9 Crude protein 24.7 26.3 View minutes 3.9 4.2 K ₂ O 1.6 · CaO 0.1 · MgO 0.2 · P ₂ O ₅ 2.8 ·

The mycelia of the roe deer mushroom cultured according to the present invention are produced using a food by-product, i.e., molasses and corn starch leachate in a certain culture facility, so that mass production at low cost is possible, Since there is no difference, the food value is highly appreciated. Therefore, it is possible to provide a healthy beverage composition comprising the mycelia of the scab mushroom as an active ingredient and adding sweeteners, acidulants, and vitamins at a constant ratio.

In the health beverage composition of the present invention, the mycelium extract of the Roer mushroom is preferably contained in an amount of 0.1 to 1% by weight based on the total weight of the composition.

Hereinafter, the present invention will be described in detail through various examples, but the present invention is not limited to these examples.

Example 1

Among the spores obtained from tissue separation of the fruiting bodies of Hericicum erinaceus from the wild, spores (KME 38003) obtained from the Gyeonggi Rural Development Administration Mushroom Test Center were washed several times with sterile distilled water and then YMPD medium (3 g of yeast extract, malt). 3 g of extract, 5 g of peptone, 10 g of dextrose, 20 g of agar, 1 l of distilled water) and then transplanted into a plate medium made of the same composition as the YMPD medium were cultured at 25 to 28 ℃ for 10 to 15 days to obtain a mycelia. The mycelium is inclined in a test tube containing YMPD medium, stored at 4 ° C, and passaged every month.

After making the mycelium fragment with an 8 mm diameter perforator, adjust the ratio of the cultured mycelium to 30% of molasses (10-fold dilution), 10% of corn starch leachate (10-fold dilution), and 60% of water, and then fructose 1%. The liquid medium prepared by adding (W / V) was transplanted into a 500 ml Erlenmeyer flask in which 100 ml of each solution was dispensed, followed by primary culture at 25 to 28 ° C for 10 to 15 days, and then cultured with a homogenizer. Is homogenized at about 10,000 rpm for 2 minutes, and aseptically transferred to the fermenter containing the mycelium liquid culture medium of the second process. The rotation speed is about 300 rpm, the aeration rate is about 1.0 (V / V / M), and the incubation temperature is 25 A small amount of silicone (silicon resin) was poured into the ˜28 ° C., pH 5.0 to 6.0, and an antifoaming agent, followed by incubation for 10 days.

Comparative Example 1

MCM broth (20 g of dextrose, 0.5 g of magnesium sulfate (MgSO ₄ · 7H ₂ O), 0.46 g of potassium dihydrogen phosphate (KH ₂ PO ₄ ) instead of liquid medium prepared from molasses and corn starch leachate, potassium dihydrogen phosphate ( K ₂ HPO ₄ ) 1.0g, yeast extract 2g, peptone 2g) was used in the same manner as in Example 1 was cultured mycelium of roe deer fungus.

Comparative Example 2

Instead of liquid medium prepared with molasses and corn starch leachate, 3g of Czapek's broth (NaNO ₃ ), 1g of potassium dihydrogen phosphate (K ₂ HPO ₄ ), 0.5g of magnesium sulfate, 0.5g of potassium chloride, iron sulfate (FeSO ₄ · 7H ₂ O) 0.01g, fructose 20g) was used in the same manner as in Example 1 was cultured mycelium of roe deer fungus.

Comparative Example 3

Instead of liquid medium prepared with molasses and corn starch leachate, synthetic medium (glucose 20g, peptone 1.0g, ammonium dihydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ) 1.0g, magnesium sulfate 0.3g, iron sulfate 0.01g, calcium chloride ( 1.0 g of CaCl ₂ · 2H ₂ O), 0.003 g of zinc sulfate (ZnSO ₄ · 7H ₂ O), 0.001 g of copper sulfate (CuSO ₄ · 5H ₂ O), and 0.01 g of thiamin hydrochloric acid (Thiamine / HCl). Except for the culture mycelium of roe deer fungus in the same manner as in Example 1.

Comparative Example 4

Instead of liquid medium prepared with molasses and corn starch leachate, Hennerberg broth (glucose 50g, glucose dihydrogen phosphate (KH ₂ PO ₄ ) 1g, sodium nitrate (NaNO ₃ ) 2g, calcium chloride (CaCl ₂ ) 0.01g, A mycelium of scab mushroom was cultured in the same manner as in Example 1 except that 0.5 g of magnesium sulfate) was used.

Comparative Example 5

Cultivate mycelium of scaber mushroom in the same manner as in Example 1 except that YM broth (30 g of yeast extract, 3 g of malt extract, 5 g of peptone, 10 g of dextrose) was used instead of the liquid medium prepared with molasses and corn starch leachate. It was.

Comparative Example 6

The mycelium of snail mushroom was cultured in the same manner as in Example 1 except that P.D broth (potato extract 200g, dextrose 20g) was used instead of the liquid medium prepared with molasses and corn starch leachate.

Test Example 1 Mycelial Production by Media Type

The yield of the mushroom mycelium of the said Example and Comparative Examples 1-6 was measured, and the result is shown in Table 2.

Mycelial Production by Media Type Mycelial Production (mg / 40ml) Example 1 178 Comparative Example 1 192 Comparative Example 2 18 Comparative Example 3 108 Comparative Example 4 30 Comparative Example 5 130 Comparative Example 6 136

As can be seen in Table 2, the production of the mycelium of Example 1 cultured in a liquid medium prepared from food by-products, that is, molasses and corn starch leachate, the same amount as the mycelium cultured in the liquid medium of Comparative Examples 1-6 It can be seen that the yield of the production of or much more yields.

Production Example

The mycelium of roe deer fungus cultured according to Example 1 was washed 2-3 times with distilled water, and then extracted by distilled water at a weight ratio of about 3 times, extracted at 95 ° C. for about 5 hours, and centrifuged at about 6,000 rpm for about 10 minutes. The extract was taken and concentrated under reduced pressure at 50 ° C. until it became 1/10 of the amount so that the soluble solid became 50 ° Bx.

Test Example 2 Measurement of Sugar, Acidity and pH of Health Beverage

The sugar, acidity and pH of the health beverage having the composition of Table 3 were measured.

ingredient Compounding ratio (%) Roe deer beet extract (production example) 0.2 Jujube extract One honey One glucose 7 Sugar One Citric acid 0.2 Vitamin c 0.01 Aspartic acid 0.001 Purified water to 100

The health beverage of the present invention comprising the extract of Myrtle fungus mycelium is an effective ingredient because it exhibits sugars, acidity and pH similar to those of general health beverages with a sugar content of 9.6 ° BX, an acidity of 0.25% and a pH of 3.15.

As can be seen from the above description, the present invention provides a large amount of larvae fruit body in mass production of scavenger worm mushroom to meet the demand of consumers for scavenger worm mushroom which is used for both edible and medicinal purposes. It is about liquid culture of mycelia of roe deer fungus in order to save time and labor. It is important to select cheap medium and produce efficiency in liquid culture for mass production of mycelia. The use of food by-products such as molasses and corn starch leachate Therefore, it is possible to save the cost of purchasing the material of the medium, and also characterized by being able to prevent environmental pollution by food by-products.

Claims (3)

In the medium for liquid culture of the mycelia of the roe deer fungus, 10% dilution of molasses leaching solution 30%, 10% dilution of cornstarch leaching solution 10% and 60% of water, and fructose 1 to the total volume of the composition Medium for mycelium liquid culture of roe deer fungus, characterized in that consisting of% (W / V). In the liquid culture of the mycelium of roe deer fungus, A mycelium liquid culture method of the scorpion mushroom, characterized by using the liquid culture medium according to claim 1 as a medium for mycelium liquid culture, and culturing the liquid under the following conditions and steps: (1) first culturing for 10 to 15 days at 25 to 28 ° C. in a liquid medium; (2) homogenizing the first cultured mycelium at about 10,000 rpm using a homogenizer; And (3) pouring and culturing the silicone (silicon resin) as an antifoaming agent in a liquid medium of the fermentation tank about 300 rpm, aeration rate 1.0 (V / V / M), incubation temperature 25 ~ 28 ℃, pH 5.0 ~ 6.0, antifoaming agent A health beverage comprising the mycelia of the snail mushroom cultured by the method according to claim 2 in an amount of 0.1 to 1% by weight based on the total weight of the composition of the mycelia of the snail mushroom extracted by hot water treatment and ethanol precipitation. Composition.