KR100419882B1 - material having alcohol hydrolyse originated in mushroom and alcoholic beverage and drink - Google Patents

material having alcohol hydrolyse originated in mushroom and alcoholic beverage and drink Download PDF

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KR100419882B1
KR100419882B1 KR10-2000-0015144A KR20000015144A KR100419882B1 KR 100419882 B1 KR100419882 B1 KR 100419882B1 KR 20000015144 A KR20000015144 A KR 20000015144A KR 100419882 B1 KR100419882 B1 KR 100419882B1
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정영기
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학교법인 동의학원
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor

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Abstract

본 발명은 알코올가수분해효소를 함유한 버섯균사체 및 이를 이용한 알코올성 음료 및 주류에 관한것으로, 버섯의 균사체를 배양하여 추출되고, 알코올 발효가 이루어지는 버섯으로부터 유래한 알코올 가수분해효소를 함유한 균사체를 제공하는 것을 기술적 요지로 하고 있다. 그리고, 바람직하기로는 상기 물질은 버섯의 균사체를 영양원에서 배양하고, 배양후 원심분리하여 균사를 집진하여 상기 균사집진물을 파쇄 후 생성되는 현탁액을 이용한다. 본 발명의 제2특징에 따르면, 버섯으로부터 유래한 알코올가수분해 효소를 함유한 버섯균사체가 발효하여 제조되는 알코올성 음료 및 주류를 제공한다. 따라서 본 발명에 따르면, 버섯의 유효한 성분을 함유한 알코올성 음료 및 주류가 제조되어 건강증진에 도움을 주는 잇점이 있다.The present invention relates to a mushroom mycelium containing alcohol hydrolase, and alcoholic beverages and alcoholic beverages using the same, to provide a mycelium containing alcohol hydrolase derived from mushrooms which are extracted by culturing the mycelium of mushrooms, and alcohol fermentation is performed. It is the technical point to do it. And, preferably, the material is cultured in the mycelia of the mushroom in the nutrient source, and after the incubation by centrifugation to collect the mycelia to use the suspension produced after the crushing the mycelia collection. According to a second aspect of the present invention, there is provided an alcoholic beverage and alcoholic beverage prepared by fermenting mushroom mycelium containing alcohol hydrolyzing enzyme derived from mushroom. Therefore, according to the present invention, alcoholic beverages and alcoholic beverages containing the active ingredient of the mushroom are prepared to have an advantage in helping to promote health.

Description

버섯으로부터 유래한 알코올 가수분해효소를 함유한 균사체 및 이를 이용한 알코올성 음료 및 주류{material having alcohol hydrolyse originated in mushroom and alcoholic beverage and drink}Mycelium containing alcohol hydrolase derived from mushrooms and alcoholic beverages and alcoholic beverages using the same {material having alcohol hydrolyse originated in mushroom and alcoholic beverage and drink}

본 발명은 알코올가수분해효소를 함유한 버섯균사체에 관한 것으로, 더욱 상세하게는 버섯균사체를 이용하여 알코올을 생성하고 이를 주류 및 발효음료로 이용함으로써 건강증진에 도움을 주는 버섯으로부터 유래한 알코올가수분해효소를 함유한 균사체 및 이를 이용한 알코올성 음료 및 주류에 관한 것이다.The present invention relates to a mushroom mycelium containing alcohol hydrolase, and more particularly, alcohol hydrolysis derived from a mushroom that helps to promote health by producing alcohol using mushroom mycelium and using it as a liquor and fermented beverage. Mycelium containing enzymes and alcoholic beverages and alcohol using the same.

가장 최초의 기록에 따르면, 알코올은 수 천년 동안 음식물로서 인간을 즐겁게 해 주었으며, 미생물 기원의 알코올은 140 년 전 파스퇴르에 의해 완성되었다. 맥주, 와인 및 청주는 중요한 알코올 음료로서 전세계의 많은 사람들에 의해 소비되고 있다. 일반적으로 사카로마이세스 세레비시에(Saccharomyces cereviciae)가 알코올 가수분해효소를 가지고 있기 때문에 알코올 음료 생산에 오랫동안 이용되었다. 그러나 본 발명자는 전세계의 많은 사람들이 식용으로 사용하고있는 느타리버섯(Pleurotus ostreatus), 팽이버섯(Flsmmulina velutipes), 돌버섯(Agaricus bisporus) 및 송이버섯(Tricholoma matsutake) 등과 같은 버섯에서 알코올 가수분해효소를 발견하였으며, 이들 버섯의 균사체를 배양함으로서 알코올을 생산하였다. 이들 버섯은 섬유질, 단백질 및 비타민 등이 풍부할 뿐만 아니라 암을 예방하는 효과도 가지고 있다. 그러므로 버섯에서 생산한 와인, 맥주 및 청주는 암 예방과 건강증진을 위한 알코올 음료로서 충분한 효과가 있을 것으로 기대된다.According to the earliest records, alcohol entertained humans as food for thousands of years, and alcohol of microbial origin was completed 140 years ago by Pasteur. Beer, wine and sake are important alcoholic beverages consumed by many people around the world. In general, Saccharomyces cerevisiae (Saccharomyces cereviciae)Has long been used in the production of alcoholic beverages because it has alcohol hydrolase. However, the inventors have been using for food in many people Oyster mushroomPleurotus ostreatus), Enoki Mushroom (Flsmmulina velutipes), Stone mushrooms (Agaricus bisporus) And matsutake (Tricholoma matsutake) The alcohol hydrolase was found in mushrooms such as the mushrooms, and alcohol was produced by culturing the mycelium of these mushrooms. These mushrooms are not only rich in fiber, protein, and vitamins, but also have the effect of preventing cancer. Therefore, wine, beer and sake produced from mushrooms are expected to be effective as alcoholic drinks for cancer prevention and health promotion.

따라서 본 발명은 인체에 유익한 다양한 물질들을 함유한 버섯균사체로부터 유래된 알코올성 물질을 제공하는 것을 그 목적으로 한다.Accordingly, an object of the present invention is to provide an alcoholic substance derived from mushroom mycelium containing various substances beneficial to the human body.

그리고, 본 발명은 상기 버섯균사체로부터 발효된 알코올성 물질들을 이용하여 알코올성 음료 및 주류를 제조하는 방법을 제공하는 것을 다른 목적으로 한다.Another object of the present invention is to provide a method for preparing alcoholic beverages and alcoholic beverages using alcoholic substances fermented from the mushroom mycelium.

도 1 은 본 발명에 의한 알코올가수분해효소를 함유한 버섯균사체를 이용한 와인 제조 방법이다.1 is a wine production method using the mushroom mycelium containing alcohol hydrolase according to the present invention.

도 2 는 본 발명에 의한 알코올가수분해효소를 함유한 버섯균사체를 이용한 맥주 제조 방법이다.Figure 2 is a beer production method using a mushroom mycelium containing alcohol hydrolase according to the present invention.

도 3 은 본 발명에 의한 알코올가수분해효소를 함유한 버섯균사체를 이용한 청주 제조 방법이다.Figure 3 is a method for producing sake using mushroom mycelium containing alcohol hydrolase according to the present invention.

상기와 같은 목적을 달성하기 위한 본 발명의 제1특징에 따르면, 버섯의 균사체를 배양하여 추출되고, 버섯균사체로부터 알코올 발효가 이루어지는 버섯으로부터 유래한 알코올 가수분해효소를 함유한 균사체를 제공하는 것을 기술적요지로 하고 있다.According to a first aspect of the present invention for achieving the above object, it is technical to provide a mycelium containing an alcohol hydrolase derived from a mushroom cultured and mycelium mycelium mushrooms, alcohol fermentation is performed from the mushroom mycelium It makes a point.

그리고, 바람직하기로는 상기 물질은 버섯의 균사체를 인공영양원에서 배양하고, 배양후 원심분리하여 균사를 집진하여 상기 균사집진물을 파쇄 후 생성되는 현탁액을 이용한다.Preferably, the material is cultured in a mycelium of mushrooms in artificial nutrition, centrifuged after the culture to collect the mycelium to use the suspension produced after crushing the mycelium collection.

본 발명의 제2특징에 따르면, 버섯으로부터 유래한 알코올가수분해 효소를 함유한 버섯균사체가 발효하여 제조되는 알코올성 음료 및 주류를 제공하는 것을 기술적요지로 하고 있다.According to a second aspect of the present invention, it is a technical point of the present invention to provide an alcoholic beverage and alcoholic beverage produced by fermenting mushroom mycelium containing alcohol hydrolyzing enzyme derived from mushroom.

따라서 본 발명에 따르면, 버섯의 유효한 성분을 함유한 알코올성 음료 및 주류가 제조되어 건강증진에 도움을 주는 잇점이 있다.Therefore, according to the present invention, alcoholic beverages and alcoholic beverages containing the active ingredient of the mushroom are prepared to have an advantage in helping to promote health.

이하, 상기와 같은 특징을 가지는 본 발명의 바람직한 실시예를 통하여 본 발명을 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention having the above characteristics.

먼저, 본 발명자가 버섯 유래의 알코올로부터 알코올 가수분해효소를 정제하여 활성을 측정한 결과 돌버섯은 98.0 U/mg, 팽이버섯은 15.6 U/mg, 느타리버섯은 4.6 U/mg, 송이버섯은 2.5 U/mg 그리고 상황버섯은 23.2U/mg로 나타났다.First, the present inventors purified the alcohol hydrolase from alcohol derived from mushrooms and measured the activity. As a result, the stone mushrooms were 98.0 U / mg, 15.6 U / mg, oyster mushroom 4.6 U / mg, matsutake 2.5 U / mg and situation mushrooms were 23.2 U / mg.

그리고, 본 효소의 분자량은 l의 유속으로 용출시켜 분획을 모아 분자량을 측정하였다. 본 효소의 분자량은 돌버섯은 59,000 달톤, 팽이버섯은 90,000 달톤, 느타리버섯은 70,000 달톤, 송이버섯은 30,000 달톤 및 상황버섯은 50,000달톤으로 확인되었다.The molecular weight of the enzyme was eluted at a flow rate of l, the fractions were collected, and the molecular weight was measured. The molecular weight of this enzyme is 59,000 Daltons for oyster mushrooms, 90,000 daltons, oyster mushrooms 70,000 daltons, matsutake mushrooms 30,000 Daltons and situation mushrooms were identified as 50,000 Daltons.

그리고 생산된 알코올의 농도를 측정한 결과 돌버섯은 4.7%의 와인과 5.9%의 청주를, 팽이버섯은 각각 0.3%의 와인과 맥주, 2.9%의 청주를, 느타리버섯은 12.2%의 와인을, 송이버섯은 1.3%의 맥주와 3.0%의 청주를, 그리고 상황버섯은 12.1%의와인, 3.9%의 맥주 및 6.9%의 청주를 생산할 수 있음을 알 수 있었으며, 이러한 점들로 비추어 다양한 종류의 주류를 생산할 수 있으며, 또한 알코올성 음료로 생산할 수 있음을 알 수 있었다.As a result of measuring the concentration of alcohol produced, the stone mushrooms were 4.7% wine and 5.9% sake, the top mushrooms 0.3% wine and beer, 2.9% sake and 12.2% wine. Pine mushrooms can produce 1.3% beer and 3.0% sake, and situation mushrooms can produce 12.1% wine, 3.9% beer and 6.9% sake. It can be seen that it can also be produced as alcoholic beverages.

본 발명의 다른 목적, 특징 및 적용은 하기 발명의 상세한 설명난으로부터 당업자에게 명백하게 드러날 것이다. 상세한 설명은 실시예로서 소개하지만, 본 발명의 개념이 실시예에만 국한되는 것은 아니다.Other objects, features and applications of the present invention will become apparent to those skilled in the art from the following detailed description of the invention. The detailed description is introduced as examples, but the concept of the invention is not limited to the examples.

실시예 1.버섯의 배양 및 회수 Example 1 Cultivation and Recovery of Mushrooms

본 발명자는 시중에서 쉽게 구할 수 있는 돌버섯, 팽이버섯, 느타리버섯, 송이버섯 및 상황버섯을 실험재료로 이용하였다. 그리고, 이러한 버섯의 배양을 위해 영양원으로 맥아추출물, 감자추출물, 옥수수액 및 효모추출물이 각각 10%씩 포함된 배지 200ml를 초기 pH 6.0으로 조정하여 500ml 삼각플라스크에 넣고, 여기에 각 버섯의 균사체를 2% 접종한 후 25℃에서 진탕배양(100 rpm)을 실시하였으며, 이때 버섯 균사가 배양되면서 서로 엉기지 않도록 하기 위해 유리구슬을 함께 넣어 주었다.The present inventors used stone mushrooms, enoki mushrooms, oyster mushrooms, matsutake mushrooms, and situation mushrooms that are readily available on the market. In addition, 200 ml of medium containing malt extract, potato extract, corn solution and yeast extract, respectively, was adjusted to an initial pH of 6.0 to cultivate these mushrooms in a 500 ml Erlenmeyer flask, and the mycelium of each mushroom was added thereto. After inoculating 2%, shaking culture was performed at 25 ° C. (100 rpm), and glass beads were put together to prevent the mushroom mycelium from being entangled with each other.

배양후 원심분리(10,000×g, 10min)하여 균사를 모은 다음 냉장보관한 염용액으로 2회 세척하고, 균사침전물은 20mM 인산 완충액(pH 7.0)에 녹여서 초음파분쇄기(BRANSON, 20KHz)로 8℃이하에서 16분동안 파쇄시켰다. 파쇄되지 않은 균사와 찌꺼기는 원심분리(10,000×g, 10min)하여 제거하고 현탁액만을 모아서 세포유리추출물로서 이용하였다. 상기와 같은 방법으로 배양된 버섯의 알코올 생산은 하기표와 같이 나타났다.After incubation, the mycelia were collected by centrifugation (10,000 × g, 10min), and washed twice with salt solution stored in the refrigerator. Crushed for 16 minutes at. Unbroken mycelia and debris were removed by centrifugation (10,000 × g, 10min), and the suspension was collected and used as a cell glass extract. Alcohol production of the mushroom cultured in the same manner as shown in the following table.

영양별 알코올 생산은 표 1과 같다.Alcohol production by nutrition is shown in Table 1.

영양원 시간별Nutritional Source Hourly 맥아추출물(10%)Malt extract (10%) 감자추출물(10%)Potato Extract (10%) 옥수수액(10%)Corn solution (10%) 효모추출물(10%)Yeast Extract (10%) 돌버섯Stone Mushroom 0.60%0.60% 1.00%1.00% 0.90%0.90% 0.03%0.03% 팽이버섯Enoki Mushroom 0.30%0.30% 0.50%0.50% 0.50%0.50% 0.01%0.01% 느타리버섯Oyster mushroom 1.00%1.00% 1.80%1.80% 1.20%1.20% 0.03%0.03% 송이버섯Matsutake 0.50%0.50% 1.30%1.30% 1.00%1.00% 0.03%0.03% 상황버섯Situation Mushroom 0.53%0.53% 0.89%0.89% 0.72%0.72% 1.55%1.55%

실시예 2.효소의 생산 및 활성 측정 Example 2. Measurement of Production and Activity of Enzymes

실시예 1에서 준비한 세포유리추출물을 이용하여 Frdge와 Goodman의 방법에 따라 버섯 유래 알코올 가수분해효소의 활성을 측정하였다. 표준반응혼합물은 기질로 알코올 200μmol과 보조작용을 하는 NAD+1μmol 그리고 트리스-염산 완충액(pH 7.5) 200μmol에 버섯으로부터 추출한 효소를 첨가하여 최종적으로 1.0ml 부피가 되도록 조정하였으며, 반응은 30℃에서 알코올에 NAD+을 첨가하는 순간부터 시작하며, 이 혼합액은 버섯으로부터 추출한 효소에 의해 아세트알데히드와 NADH로 전환된다.The cell glass extract prepared in Example 1 was used to measure the activity of mushroom-derived alcohol hydrolase according to Frdge and Goodman's method. The standard reaction mixture is a NAD co-operating with 200 μmol of alcohol as a substrate.+1μmol Then, 200 μmol of tris-hydrochloric acid buffer (pH 7.5) was added to the enzyme extracted from the mushrooms to finally adjust the volume to 1.0 ml.+Starting from the moment of addition, the mixture is converted to acetaldehyde and NADH by enzymes extracted from mushrooms.

반응 후 효소 활성은 분광광도계(Hiatchi 150-20 double beam spectrophotometer)를 이용하여 340nm에서 흡광도를 측정하였다. 효소 1유니트는 반응 1분당 1μmol의 NADH의 형성을 촉매하는 양으로 정하였으며, 활성은 단백질(mg)당 유니트로서 나타내었다. 단백질은 혈청알부민을 표준물질로 하여 Lowry 등의 방법에 따라 측정하였다.After the reaction, the enzyme activity was measured at 340 nm using a spectrophotometer (Hiatchi 150-20 double beam spectrophotometer). One unit of enzyme was defined as the amount that catalyzes the formation of 1 μmol of NADH per minute of reaction, and activity is expressed as units per mg of protein. Protein was measured according to the method of Lowry et al. Using serum albumin as a standard.

버섯 유래의 알코올 가수분해효소의 활성은 표 2와 같다.The activity of alcohol hydrolase derived from mushroom is shown in Table 2.

버 섯mushroom 효소 활성(Units/mg)Enzyme Activity (Units / mg) 돌버섯 Stone Mushroom 98.098.0 팽이버섯 Enoki Mushroom 15.615.6 느타리버섯 Oyster mushroom 4.64.6 송이버섯Matsutake 2.52.5 상황버섯Situation Mushroom 23.223.2

실시예 3.효소의 확인 Example 3. Identification of Enzymes

실시예 2에서 정제된 효소를 Davis의 방법에 따라 7.5% 폴리아크릴아미드겔로 전기영동하여 효소를 확인하였다.The enzyme purified in Example 2 was electrophoresed with 7.5% polyacrylamide gel according to Davis's method to identify the enzyme.

실시예 4.효소의 분자량 측정 Example 4. Determination of Molecular Weight of Enzyme

실시예 3에서 확인한 효소를 TSK gel G3000SW 칼럼(0.75×30cm)에 1분당 0.7 ml의 유속으로 용출시켜 분획을 모아 분자량을 측정하였다. 본 효소의 분자량은 돌버섯은 59,000 달톤, 팽이버섯은 90,000 달톤, 느타리버섯은 70,000 달톤 및 송이버섯은 30,000 달톤으로 나타났다.The enzyme identified in Example 3 was eluted in a TSK gel G3000SW column (0.75 x 30 cm) at a flow rate of 0.7 ml per minute, the fractions were collected, and the molecular weight was measured. The molecular weight of this enzyme is 59,000 Daltons for oyster mushrooms, 90,000 daltons, oyster mushrooms 70,000 daltons and matsutake mushrooms 30,000 Daltons.

분자량을 측정한 결과를 표 3에 나타내었다.Table 3 shows the results of the measurement of the molecular weight.

버 섯mushroom 분자량(달톤)Molecular Weight (Daltons) 돌버섯 Stone Mushroom 59,00059,000 팽이버섯 Enoki Mushroom 90,00090,000 느타리버섯 Oyster mushroom 70,00070,000 송이버섯Matsutake 30,00030,000 상황버섯Situation Mushroom 50,00050,000

실시예 5.알코올농도 측정 Example 5 Alcohol Concentration Measurement

알코올의 농도를 TSK-gel Oapak-A 칼럼(7.5×30cm)을 이용한 HPLC로 측정하였다. 돌버섯은 4.7%의 와인과 5.9%의 청주를, 팽이버섯은 각각 0.3%의 와인과 맥주, 2.9%의 청주를, 느타리버섯은 12.2%의 와인만을, 송이버섯은 1.3%의 맥주와 3.0%의 청주를, 그리고 상황버섯은 12.1%의 와인, 3.9%의 맥주 및 6.9%의 청주를 생산하였다.The concentration of alcohol was measured by HPLC using a TSK-gel Oapak-A column (7.5 × 30 cm). Stone mushrooms contain 4.7% wine and 5.9% sake, Enoki mushrooms contain 0.3% wine and beer, 2.9% sake, oyster mushrooms only 12.2% wine, pine mushrooms 1.3% beer and 3.0% Sake, and situation mushrooms produced 12.1% wine, 3.9% beer and 6.9% sake.

알코올 농도를 측정한 결과를 표 4에 나타내었다.Table 4 shows the results of measuring the alcohol concentration.

버 섯mushroom 효소 활성Enzyme activity 와인 맥주 청주Wine beer sake 돌버섯 Stone Mushroom 1021〔4.7〕 - 128〔5.9〕1021 (4.7)-128 (5.9) 팽이버섯 Enoki Mushroom 65〔0.3〕 65〔0.3〕 629〔2.9〕65 [0.3] 65 [0.3] 629 [2.9] 느타리버섯 Oyster mushroom 2648〔12.3〕 - -2648 [12.3]-- 송이버섯Matsutake - 282〔1.3〕 65〔3.0〕282 [1.3] 65 [3.0] 상황버섯Situation Mushroom 2256〔12.1〕 846〔3.9〕 195〔6.9〕2256 [12.1] 846 [3.9] 195 [6.9]

실시예 6.와인, 맥주 및 청주의 제조방법 Example 6 Method of Making Wine, Beer and Sake

6-1. 와인6-1. wine

도 1에 도시된 바와 같이, 포도 과즙을 원료로 하여 양조한 과실주 중에서 포도주가 가장 대표적이다. 일반적인 방법에서 사용되는 효모인 사카로마이세스 엘립소이더스(Saccharomyces ellipsoideus)대신 본 발명을 위한 버섯으로부터 발효하여 준비된 균사체를 사용하였다. 즉, 실시예1에서와 같은 방법으로 준비된 버섯의 균사체를 배양하여 얻은 세포유리추출물을 사용하였고, 종래의 포도주 제조공법에서 사카로마이세스 엘립소이더스 효모대신에 투입하여 제조하였다. 이상 상세한 와인 제조 방법은 효모대신에 본 발명에 의한 버섯균사체 추출물을 투입한 것 이외에는 동일하므로 이하 자세한 설명은 생략하기로 한다.As shown in FIG. 1, wine is the most representative of the fruit wines brewed from grape juice. Mycelium prepared by fermenting from the mushroom for the present invention was used instead of Saccharomyces ellipsoideus, the yeast used in the general method. That is, the cell glass extract obtained by culturing the mycelium of the mushroom prepared in the same manner as in Example 1 was used, was prepared by adding to Saccharomyces ellipsoids yeast in the conventional wine production method. The above detailed wine production method is the same except that the mushroom mycelium extract according to the present invention instead of the yeast, so the detailed description thereof will be omitted.

6-2. 맥주6-2. beer

맥주는 보리로 만든 맥아와 물을 혼합하여 당화시킨 맥즙에 맥주효모를 가하여, 호프의 쓴맛과 방향을 가진 알코올 음료이다. 본 발명에서는 일반적으로 사용되고 있는 맥주효모인 사카로마이세스 세레비시에(Saccharomyces cerevisiae) 또는 사카로마이세스 칼스버겐시스(Saccharomyces carlsbergensis) 대신 본 발명을 위한 버섯으로부터 발효하여 준비된 균사체를 사용하였으며, 그 제조방법은 도시한 도 2와 같으므로 이하 자세한 설명은 생략하기로 한다.Beer is an alcoholic beverage that has a bitter taste and aroma of hops by adding brewer's yeast to the saccharified mixture of barley malt and water. In the present invention, instead of the commonly used brewer's yeast Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) or Saccharomyces carlsbergensis ( Saccharomyces carlsbergensis ) instead of using the mycelium prepared by fermentation from the mushroom for the present invention, the preparation Since the method is the same as FIG. 2, detailed descriptions thereof will be omitted.

6-3. 청주6-3. Rice wine

청주는 찐쌀에 쌀국과 물을 가하고 효모를 증식시켜 술밑을 만든다. 이 사이에 전분의 당화와 동시에 알코올 발효가 행하여진다. 본 발명에서는 알반적으로 사용되는 청주효모인 사카로마이세스 사케(Saccharomyces sake) 대신 본 발명을 위한 버섯으로부터 발효하여 준비된 균사체를 사용하였으며, 그 제조방법은 도시한 도 3과 같으므로 이하 자세한 설명은 생략하기로 한다.Cheongju is made by adding rice soup and water to steamed rice and multiplying yeast. During this time, alcoholic fermentation is performed simultaneously with the saccharification of the starch. In the present invention, the mycelium prepared by fermenting from the mushroom for the present invention instead of saccharomyces sake , which is commonly used sake , was used as the preparation method thereof. It will be omitted.

이상에서 설명한 바와 같이, 본 발명에 따르면, 버섯균사체로부터 알코올성 물질을 생산할 수 있었으며, 이러한 알코올성 물질을 이용하여 알코올성 주류 뿐만 아니라 음료를 생산할 수 있는 효과가 있다.As described above, according to the present invention, it was possible to produce an alcoholic substance from the mushroom mycelium, there is an effect that can be used to produce alcoholic alcoholic beverages as well as alcoholic beverages.

또한, 본 발명에 의한 알코올성 음료는 버섯고유의 성분을 함유하므로 인체에 유익한 성분을 많이 함유하고 있어 건강성 주류 및 음료를 제공하는 다른 효과도 있다.In addition, the alcoholic beverage according to the present invention contains a unique ingredient of the mushroom, so it contains a lot of ingredients beneficial to the human body has another effect of providing a healthy alcoholic beverage and beverage.

Claims (3)

버섯의 균사체를 영양원에 이식하여 20℃~35℃에서 4~10일간 배양하고, 배양후 2000~4000 rpm으로 수분 내지 수십분 원심분리한 후, 균사를 집진하여 상기 균사집진물을 파쇄 후 생성되는 현탁액임을 특징으로 하는 버섯으로부터 유래한 알코올 가수분해효소를 함유한 균사체.A mycelium of mushrooms is transplanted to a nutrient source and incubated for 4 to 10 days at 20 ° C. to 35 ° C., followed by centrifugation at 2000 to 4000 rpm for several minutes to several minutes. Mycelium containing alcohol hydrolase derived from a mushroom, characterized in that. 삭제delete 삭제delete
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