KR100449886B1 - The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby - Google Patents

Abstract

The present invention is not inoculated with the refrigerated lactic acid bacteria strain as it is, but by shortening the incubation time of the inoculated strain by undergoing a step of heating in a certain way is beneficial to health, weight loss effect and excellent taste and palatability The present invention relates to a method for producing a mushroom lactic acid fermentation solution and a mushroom lactic acid fermentation solution prepared by the method. Mushroom Lactic acid fermentation liquid prepared by the production method of the present invention has excellent pharmacological effects such as antitumor activity, anti-cholesterol action, hypoglycemic action, blood pressure lowering action, antithrombotic action, antibacterial action, antiviral action, cardiovascular action, intestinal action, etc. There is.

Description

TECHNICAL FIELD The mushroom lactic acid fermentation liquid prepared by the above method and the mushroom lactic acid fermentation liquid produced by the above-mentioned manufacturing method {THE METHOD OF MANUFACTURING A MUSHROOM LACTIC ACID FERMENTED SOLUTION AND THE S0LUTION MANUFACTURED THEREBY}

The present invention relates to a method for producing a lactic acid fermentation broth using mushrooms, and more specifically, to reduce the fermentation time, it is possible to quickly produce a mushroom lactic acid fermentation solution that is beneficial to health, has a weight loss effect, and has excellent taste and taste. The present invention relates to a mushroom lactic acid fermentation solution prepared by the above method.

In general, mushrooms are foods that are low in fat and rich in sugars or proteins.The sugars in mushrooms are polysaccharides, or fluorinated so-called food fibers, along with low-molecular sugars that are difficult to be absorbed by human intestines such as trohalose, mannitol, and arabinose. Is the subject. Therefore, it can be said that the calorie material is much lower than calculated by food analysis. Furthermore, ergosterol and calcium intake promotion are generally contained in 100 ~ 800mg, when converted to vitamin D ₂ when dried by heat. In addition _, it contains vitamins B _1, B _{2 and} niacin, and contains little vitamin A or C. As a mineral, K is considerably more than Na, followed by P, Ca, Fe, and the like. In addition, the flavor component of the mushroom is mainly composed of a nucleic acid material, which is composed of a combination of glutamic acid, succinic acid, neural acid and free sugar. Therefore, the mushroom is not a calorie-oriented food from the food standpoint, but a physiologically regulated functional food having a special taste with aroma, taste, and texture.

By the way, the mushroom has a good flavor and rich nutritional value, but a lot of moisture or nitrogen compounds, so the tissue is soft to easily deteriorate, so that the microorganism is easy to breed, and the shelf life after harvesting is very short. Therefore, mushrooms have been used mainly as primary nutrient sources as raw supplements, which are distributed from raw mushrooms to dry conditions and add flavor to side dishes or cooking food.

However, due to the rapid economic growth and the improvement of dietary standard, consumers are interested in the functionality of food according to various needs of consumers, and it is a favorite food that enjoys mushrooms that have been used for food and medicinal use everyday because of flavor ingredients and pharmacological effects. There was a need to develop. In response to these market demands, mushroom beverages, mushroom kimchi, and mushroom sweets have been developed recently using the characteristics of mushrooms.

Meanwhile, as consumers' interest in health has recently increased, various forms of yogurt such as carbonated yogurt and frozen yogurt have been applied as lactic acid fermentation liquids such as yogurt are loved by people for their pharmacological effects and are recognized as longevity as well as favorite foods. In recent years, yogurt has been developed for the fruit's unique taste.

Accordingly, the present applicant focuses on the excellent pharmacological effects of mushrooms and lactic acid fermentation solution on the human body. As a result of research and development with the intention of increasing the pharmacological effects of both by using mushrooms and lactic acid fermentation solution simultaneously, foods containing mushrooms have high nutritional value. It is not just a good food, but has a sense of taste and texture, and is excellent in flavor and is desirable as a favorite food, and developed a fermented lactic acid solution using mushrooms, Application Nos. 2000-30876, 2001-24513 and No. It was filed in 2001-54236.

By the way, the method of preparing the mushroom lactic acid fermentation liquid used in the above applications the applicant has a long fermentation time, there was a problem that takes a long time to produce the mushroom lactic acid fermentation liquid.

In order to solve the above problems, it is an object of the present invention to provide a new production method for producing a mushroom lactic acid fermentation solution which can obtain the same fermentation broth as the conventional method with a long fermentation time while shortening the fermentation time.

Another object of the present invention is to provide a method for producing a mushroom lactic acid fermentation broth that can increase the yield by shortening the production time of the mushroom lactic acid fermentation.

In addition, an object of the present invention is to provide a mushroom lactic acid fermentation solution prepared by the above production method.

1 is a schematic view showing a method for producing a mushroom lactic acid fermentation solution of the present invention,

Figure 2 is a graph showing the lactic acid production rate of yogurt fermented with Lactobacillus bulgaricus by adding Ganoderma lucidum fruit powder dry powder 0.1% and extract 5.0% (W / W), respectively.

Figure 3a to 3c is a graph showing the effect of hardness, breaking energy (breaking energy) and elastic molecules for each concentration of Ganoderma lucidum dry powder and extract on rheology.

In order to achieve the above object, the present invention comprises the steps of preparing a mushroom component-containing lactic acid bacteria medium, inoculating a strain on the lactic acid bacteria medium, culturing the inoculated lactic acid bacteria strain, and aging the cultured lactic acid bacteria strains In the method for producing a mushroom lactic acid fermentation solution comprising the step of, before inoculating the strain on the lactic acid bacteria medium, the strain to be inoculated to be treated until the strain temperature is 25 ℃ to 40 ℃ by selecting the strain stored in the cold It provides a method for producing a mushroom lactic acid bacteria fermentation broth further comprising the step of heat treatment.

The preparing of the mushroom component-containing lactic acid bacteria medium of the present invention comprises preparing a mushroom powder by pulverizing the fruiting body or mycelium of the mushroom, or extracting the fruiting body or mycelium of the mushroom from an autoclave using an extraction solvent. step; Preparing a mushroom component-containing lactic acid bacteria medium homogenizing by adding 0.1-10% by weight of the prepared mushroom component, 1-20% by weight of skim milk powder, 0.1-20% by weight of sugar, and the remaining amount of purified water; And heat treating the homogenized mushroom component-containing lactic acid bacteria medium at 75-110 ° C. for 15-40 minutes and cooling the heat treated medium to 35-40 ° C.

The step of inoculating the strain of the present invention is characterized by inoculating the lactic acid bacteria in the cooled mushroom containing lactic acid bacteria of 1-10% of the total weight of the medium.

The culturing step of the inoculated strain of the present invention is characterized in that it comprises a step of incubation for 3-6 hours while maintaining a temperature of 35-40 ℃ in a thermostat.

The aging step of the cultured strain of the present invention is characterized in that it comprises the step of aging for a certain time at 3-5 ℃.

The mushroom component used in the preparation of the mushroom component-containing lactic acid bacteria medium of the present invention is from the fruiting body and mycelium in the case of new mushrooms, Ganoderma lucidum and situation mushrooms, from the fruiting body of the oyster mushroom, mushroom mushroom, enoki mushroom, shiitake mushroom and Cordyceps sinensis It is characterized by obtaining.

In addition, the present invention provides a mushroom lactic acid fermentation solution prepared by the above-described mushroom lactic acid fermentation method.

The present invention is to prepare a mushroom powder in the form of a dry powder or extract from edible and medicinal mushroom mycelium or fruiting body, adding the prepared mushroom component to the lactic acid bacteria medium, and heat-treated the lactic acid bacteria strain to the lactic acid bacteria medium containing the mushroom component After inoculating the treated strains, cultured and matured under certain conditions to prepare a mushroom lactic acid fermentation, and to explain the characteristics of the prepared mushroom lactic acid fermentation and the effect on the growth and fermentation of lactic acid bacteria by the addition of the mushroom component do.

Edible and medicinal mushrooms used in the present invention are aging mushrooms ( Agricus blazei ), Ganoderma lucidum ( Ganderma lucidum ), Pleurotus osteratus , mushrooms ( Agricus bisporus ), mushrooms ( Flammulina velutipes ), leaf mushrooms ( Grifola frondosa) ), Shiitake mushrooms ( Lentinus edodes ) and Cordyceps sinensis ( Crdyceps spp ). The mycelium of the used mushrooms was cultured in a laboratory, and fruiting bodies were purchased from commercially available ones.

In the embodiment of the present invention to be described later, mushroom lactic acid, fermented mushrooms, oyster mushrooms, mushroom mushrooms, enoki mushrooms, leaf mushrooms, shiitake mushrooms, situation mushrooms and cordyceps mushrooms were prepared, but any edible mushrooms It can be used to prepare the mushroom lactic acid fermentation of the invention.

First, referring to Figure 1 schematically illustrating a method for producing a mushroom lactic acid fermentation solution according to the present invention.

1.Preparation step of lactic acid bacteria medium containing mushroom components

① Mushroom Ingredients Preparation

Mushroom powder is selected from the fruiting bodies and mycelium of myrtle mushrooms, ganoderma lucidum mushrooms, leafy mushrooms and situational mushrooms, mycelia, oyster mushrooms, mushrooms, enoki mushrooms, shiitake mushrooms and cordyceps. It was obtained by drying after drying.

The mushroom extract was obtained by selecting the desired mushrooms from the fruiting bodies or mycelium of the mushrooms to remove foreign substances and sequentially extracting them at various temperature ranges.

② Preparation step of lactic acid bacteria medium containing mushroom

The prepared mushroom component is homogenized by mixing skim milk powder (Seoul milk powder), sugar, and the remaining amount of purified water. The content of each ingredient is 0.1-10% by weight of the total medium weight, and skim milk powder is the total weight of the medium. Within 1-20% by weight, the sugar was selected within 0.1-20% by weight of the total medium weight and homogenized by further addition of the remaining amount of purified water for the selected content. Other useful ingredients may be added here, including oligosaccharides, dextrins, vitamins, minerals and the like.

③ The step of heating sterilization and cooling mushroom medium containing lactic acid bacteria

After the homogenized mushroom component-containing lactic acid bacteria medium was heat-treated for 15-40 minutes at a temperature range of 75-110 ° C, the heat-treated medium was cooled to 35-40 ° C.

2. Heat Treatment of Lactic Acid Bacteria Strain to Inoculate

The refrigerated lactic acid bacteria strains were selected and incubated for a period of time until the temperature of the strain is 25 ℃ to 40 ℃ in a thermostat.

3. Inoculating the heated lactic acid bacteria strain

Heat-treated lactic acid bacteria strains were inoculated into the bacterium-containing lactic acid bacteria medium that had been sterilized and cooled. At this time, the content of the strain of lactic acid bacteria to be inoculated can be selected within the range of 1-10% by weight of the total medium weight.

4. Incubating the inoculated lactic acid bacteria strain

Inoculated strains were incubated for 3-6 hours while maintaining the temperature of 35-40 ℃ in a thermostat.

5. Maturation of Cultured Strains

The cultured strains were aged at 3-5 ° C. for a period of time, and particularly aged for 12 hours.

Hereinafter, the specific technical configuration of the present invention will be described in detail with reference to the embodiments, but the scope of the present invention is not limited only to these embodiments, but free modifications by those skilled in the art will also belong to the scope of the present invention.

Example 1

Shinryeong Mushroom Lactic Acid Fermentation Solution

First, prepare dry powder or extract of fruiting body and mycelium of the young mushroom, mix 5% by weight of the prepared mushroom dry powder or mushroom extract, 10% by weight skim milk powder, 2% by weight of sugar and the remaining amount of purified water and homogenize the mushroom-containing lactic acid bacteria medium Was prepared. After the prepared mushroom component-containing lactic acid bacteria medium was heat sterilized at 100 ° C. for 20 minutes, the heated medium was cooled to 37 ° C.

Lactobacillus vulgaris were selected from refrigerated lactic acid bacteria strains and incubated for about 1 hour until the temperature of the strains reached 37 ° C in a thermostat.

Heat-treated Lactobacillus Bulgaricus was inoculated at 3% by weight of the total weight of the culture medium in a sterilized and cooled mushroom-containing lactobacillus medium, and 6 strain-containing mushroom-containing lactic acid bacteria medium were incubated at 37 ° C in a thermostat. The samples were incubated for 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, and 6 hours while maintaining the pH and acidity of the samples incubated at different times, and then sufficiently cultured and fermented. Only bay was selected and aged at 4 ° C. for 12 hours. At this time, be careful not to be contaminated with other germs, and after culturing and maturation, homogenized with a homogenizer after cooling to prepare a fermented lactic acid mushroom lactic acid.

Example 2

Ganoderma lucidum lactic acid fermentation liquid

A Ganoderma lucidum lactic acid fermentation broth was prepared under the same conditions as in Example 2, except that the dried powder or extract of Ganoderma lucidum fruiting body and mycelium was used instead of the aging mushroom in the same manner as in Example 1.

Example 3

Oyster Mushroom Lactic Acid Fermentation Solution

Except for using the dried powder or extract of the Pleurotus eryngii fruit instead of the ghost mushroom in the same manner as in Example 1, was prepared a fermented lactic acid mushroom fermentation liquid under the same conditions as in Example 2.

Example 4

Mushroom Mushroom Fermentation

Except for using the dried powder or extract of the mushroom mushroom fruit instead of the ghost mushroom in the same manner as in Example 1, was prepared mushroom fermentation of mushroom mushrooms under the same conditions as in Example 2.

Example 5

Enoki Mushroom Lactic Acid Fermentation Solution

A mushroom oyster lactic acid fermentation was prepared under the same conditions as in Example 2, except that the dry powder or extract of the enoki mushroom was used instead of the virion mushroom.

Example 6

Leaf Mushroom Lactic Acid Fermentation

Except for using the dried powder or extract of leaf mushroom fruiting body and mycelium instead of the aging mushrooms using the same method as in Example 1, leaf mushroom lactic acid fermentation was prepared under the same conditions as in Example 2.

Example 7

Shiitake lactic acid fermentation liquid

Shiitake lactic acid fermentation broth was prepared under the same conditions as in Example 2, except that the dried powder or extract of shiitake mushroom fruit body was used instead of the spirit mushroom in the same manner as in Example 1.

Example 8

Situation Mushroom Lactic Acid Fermentation

A situation mushroom lactic acid fermentation solution was prepared under the same conditions as in Example 2, except that dried powder or extract of the situation mushroom fruiting body and mycelium was used instead of the spirit mushroom in the same manner as in Example 1.

Example 9

Cordyceps Sinensis Fermentation Solution

A Ganoderma lucidum lactic acid fermentation broth was prepared under the same conditions as in Example 2, except for using dry powder or extract of Cordyceps sinensis instead of Sinryeong mushroom using the same method as in Example 1.

Comparative Example 1

Fermented Lactose Mushroom Lactobacillus Prepared by the Conventional Method

Prepare dry powder or extract of fruiting body and mycelium of young mushrooms, mix and homogenize 5% by weight of prepared mushroom dry powder or mushroom extract, 10% by weight skim milk powder, 2% by weight of sugar and purified water and homogenize to prepare mushroom-containing lactic acid bacteria medium It was. After the prepared mushroom component-containing lactic acid bacteria medium was heat sterilized at 100 ° C. for 20 minutes, the heated medium was cooled to 37 ° C.

Inoculated with 3% by weight of the total weight of the culture medium Lactobacillus Bulgarius refrigerated in sterilized and cooled mushroom-containing lactic acid bacteria medium, prepared six samples of the mushroom-containing lactic acid bacteria medium inoculated with strain, and then at 37 ℃ in a thermostat The samples were incubated for 3 hours, 6 hours, 9 hours, 12 hours, 15 hours, and 18 hours while maintaining the temperature, and then the pH and acidity of the samples incubated at different times were measured, followed by sufficient fermentation. Only the prepared samples were selected and aged at 4 ° C. for 12 hours. At this time, be careful not to be contaminated with other germs, and after culturing and maturation, homogenized with a homogenizer after cooling to prepare a fermented lactic acid mushroom lactic acid.

Comparative Example 2

Ganoderma lucidum lactic acid fermentation solution prepared by a conventional method

A Ganoderma lucidum lactic acid fermentation solution was prepared using the same method as Comparative Example 1 except for using dry powder or extract of Ganoderma lucidum instead of Sinryeong mushroom.

Comparative Example 3

Oyster Mushroom Lactic Acid Fermentation Solution Prepared by a Conventional Method

Except for the use of dried powder or extract of the fruiting fruit of Pleurotus eryngii instead of Sinryeong mushroom, Pleurotus erythrate fermentation liquor was prepared in the same manner as in Comparative Example 1.

Comparative Example 4

Mushroom Mushroom Lactic Fermentation Solution Prepared by the Conventional Method

Except for the use of dried powder or extract of mushroom mushroom fruiting body instead of the aging mushroom, was prepared mushroom fermented lactic acid mushrooms in the same manner as in Comparative Example 1.

Comparative Example 5

Enoki mushroom fermentation solution prepared by a conventional method

A pine mushroom lactic acid fermentation solution was prepared in the same manner as in Comparative Example 1, except that dry powder or extract of the enoki mushroom was used instead of the jin mushroom.

Comparative Example 6

Leaf Mushroom Lactic Acid Fermentation Solution Prepared by the Conventional Method

Leaf mushroom lactic acid fermentation was prepared using the same method as Comparative Example 1 except for using dried powder or extract of leaf mushroom fruiting body and mycelium instead of the Shin-myung mushroom.

Comparative Example 7

Shiitake Lactic Acid Fermentation Solution Prepared by a Conventional Method

Shiitake lactic acid fermentation liquid was prepared using the same method as Comparative Example 1, except that dried powder or extract of shiitake fruiting body was used instead of the aging mushroom.

Comparative Example 8

Situation mushroom lactic acid fermentation solution prepared by a conventional method

Except for the use of dried powders or extracts of the situation mushroom fruiting body and mycelium instead of the aging mushrooms, the situation mushroom lactic acid fermentation was prepared using the same method as in Comparative Example 1.

Comparative Example 9

Cordyceps Sinensis Fermentation Solution Prepared by the Conventional Method

Except for using dried powder or extract of Cordyceps Sinensis instead of Sinryeong Mushroom, Cordyceps Sinensis Lactobacillus Fermentation Solution was prepared using the same method as in Comparative Example 1.

Experimental Example

PH and acidity according to the culture time of the mushroom lactic acid fermentation solution prepared in Examples 1 to 9 according to the production method of the mushroom lactic acid fermentation solution of the mushroom lactic acid fermentation solution prepared in Comparative Examples 1 to 9 according to the conventional production method In order to compare pH and acidity according to the incubation time, the samples incubated for different times in Examples 2 to 10 and Comparative Examples 1 to 9 were homogenized at 1000 rpm for 30 seconds with a stirrer, and then pH, acidity and rheology ( rheology (hardness, breaking energy, elastic molecules) were measured. pH measurement was performed with a pH meter and acidity was prepared and 10 mL of the prepared mushroom yoghurt was aliquoted and diluted 1: 1 with tertiary sterile distilled water to which 0.1% phenolphthalein solution was added and titrated with 0.1N NaOH.

Experimental Results: As shown in Tables 1 and 2 below, in Examples 2 to 10 using the preparation method according to the present invention, pH and acidity obtained from samples incubated for 3 hours were compared to Comparative Examples 1 to 9. It is obtained from a sample incubated for 9 hours, using the production method according to the invention it can be seen that the production time is reduced by about three times than the conventional mushroom lactic acid fermentation method.

Measurement of pH / Acidity According to Incubation Time of Mushroom Lactic Acid Fermentation Solution Prepared According to the Example pH / acidity 0 One 2 3 4 5 6 Example 1 powder 6.6 / 0.15 6.3 / 0.23 6.1 / 0.27 5.8 / 0.36 5.1 / 0.56 4.8 / 0.66 4.6 / 0.74 extract 6.6 / 0.15 6.2 / 0.25 6.1 / 0.27 5.7 / 0.39 5.2 / 0.52 4.8 / 0.65 4.6 / 0.71 Example 2 powder 6.6 / 0.15 6.4 / 0.21 6.2 / 0.25 5.8 / 0.34 5.0 / 0.58 4.7 / 0.70 4.6 / 0.71 extract 6.6 / 0.15 6.4 / 0.20 6.2 / 0.24 5.9 / 0.33 5.1 / 0.55 4.7 / 0.68 4.6 / 0.72 Example 3 powder 6.6 / 0.15 6.3 / 0.23 6.1 / 0.26 5.8 / 0.35 5.0 / 0.57 4.7 / 0.67 4.7 / 0.70 extract 6.6 / 0.15 6.4 / 0.21 6.2 / 0.24 5.9 / 0.31 5.2 / 0.52 4.8 / 0.65 4.6 / 0.74 Example 4 powder 6.6 / 0.15 6.4 / 0.19 6.2 / 0.25 6.0 / 0.30 5.3 / 0.50 4.9 / 0.61 4.7 / 0.70 extract 6.6 / 0.15 6.5 / 0.17 6.2 / 0.25 6.0 / 0.29 5.4 / 0.47 4.9 / 0.61 4.7 / 0.69 Example 5 powder 6.6 / 0.15 6.5 / 0.18 6.2 / 0.25 5.9 / 0.31 5.3 / 0.49 5.0 / 0.59 4.7 / 0.70 extract 6.6 / 0.15 6.5 / 0.17 6.2 / 0.24 5.9 / 0.31 5.4 / 0.46 5.0 / 0.57 4.7 / 0.68 Example 6 powder 6.6 / 0.14 6.2 / 0.24 6.0 / 0.30 5.8 / 0.36 5.3 / 0.50 5.0 / 0.59 4.7 / 0.68 extract 6.5 / 0.15 6.1 / 0.26 5.9 / 0.32 5.8 / 0.34 5.3 / 0.49 5.0 / 0.57 4.5 / 0.79 Example 7 powder 6.6 / 0.15 6.4 / 0.19 6.1 / 0.27 5.7 / 0.39 5.2 / 0.52 4.8 / 0.64 4.5 / 0.76 extract 6.6 / 0.15 6.5 / 0.17 6.3 / 0.23 5.9 / 0.33 5.3 / 0.50 4.9 / 0.60 4.6 / 0.73 Example 8 powder 6.5 / 0.14 6.4 / 0.21 6.2 / 0.25 5.9 / 0.33 5.6 / 0.41 5.1 / 0.56 4.8 / 0.66 extract 6.6 / 0.15 6.5 / 0.18 6.2 / 0.25 6.0 / 0.30 5.3 / 0.50 4.9 / 0.62 4.7 / 0.69 Example 9 powder 6.5 / 0.16 6.2 / 0.25 5.9 / 0.32 5.7 / 0.38 5.3 / 0.49 5.0 / 0.59 4.6 / 0.74 extract 6.6 / 0.16 6.3 / 0.22 5.9 / 0.33 5.6 / 0.40 5.2 / 0.52 4.9 / 0.60 4.5 / 0.75

Measurement of pH / Acidity According to Incubation Time of Mushroom Lactic Acid Fermentation Solution Prepared According to Comparative Example pH / acidity 0 3 6 9 12 15 18 Comparative Example 1 powder 6.6 / 0.15 6.2 / 0.25 5.8 / 0.36 5.6 / 0.41 5.1 / 0.59 4.6 / 0.74 4.3 / 0.84 extract 6.6 / 0.15 6.2 / 0.24 5.7 / 0.38 5.5 / 0.44 4.9 / 0.61 4.6 / 0.73 4.2 / 0.87 Comparative Example 2 powder 6.6 / 0.15 6.1 / 0.28 5.7 / 0.39 5.5 / 0.43 4.9 / 0.62 4.6 / 0.74 4.4 / 0.83 extract 6.6 / 0.15 6.1 / 0.27 5.8 / 0.35 5.4 / 0.47 4.8 / 0.66 4.5 / 0.79 4.3 / 0.85 Comparative Example 3 powder 6.6 / 0.15 6.0 / 0.30 5.7 / 0.39 5.4 / 0.47 4.9 / 0.62 4.7 / 0.70 4.5 / 0.80 extract 6.6 / 0.15 6.2 / 0.30 5.8 / 0.36 5.5 / 0.43 4.9 / 0.61 4.6 / 0.72 4.4 / 0.83 Comparative Example 4 powder 6.6 / 0.15 6.2 / 0.25 5.7 / 0.38 5.4 / 0.46 4.9 / 0.60 4.6 / 0.73 4.3 / 0.86 extract 6.6 / 0.15 6.1 / 0.27 5.7 / 0.38 5.4 / 0.46 4.8 / 0.66 4.6 / 0.72 4.4 / 0.83 Comparative Example 5 powder 6.6 / 0.15 6.2 / 0.24 5.7 / 0.39 5.4 / 0.47 4.9 / 0.62 4.6 / 0.74 4.4 / 0.83 extract 6.6 / 0.15 6.2 / 0.24 5.8 / 0.39 5.5 / 0.44 4.9 / 0.62 4.7 / 0.70 4.5 / 0.80 Comparative Example 6 powder 6.6 / 0.14 6.0 / 0.29 5.7 / 0.39 5.3 / 0.50 4.7 / 0.70 4.5 / 0.80 4.2 / 0.89 extract 6.6 / 0.15 6.2 / 0.25 5.9 / 0.33 5.5 / 0.44 4.8 / 0.66 4.6 / 0.74 4.3 / 0.86 Comparative Example 7 powder 6.6 / 0.15 6.0 / 0.30 5.7 / 0.38 5.3 / 0.49 4.8 / 0.65 4.6 / 0.74 4.4 / 0.82 extract 6.6 / 0.15 6.1 / 0.28 5.8 / 0.35 5.4 / 0.45 4.8 / 0.65 4.6 / 0.73 4.4 / 0.81 Comparative Example 8 powder 6.6 / 0.15 6.3 / 0.23 5.8 / 0.35 5.5 / 0.44 4.9 / 0.62 4.6 / 0.74 4.4 / 0.82 extract 6.6 / 0.15 6.2 / 0.25 5.9 / 0.32 5.6 / 0.40 4.9 / 0.62 4.6 / 0.72 4.5 / 0.79 Comparative Example 9 powder 6.6 / 0.15 6.2 / 0.24 5.9 / 0.31 5.5 / 0.44 4.8 / 0.66 4.6 / 0.73 4.4 / 0.83 extract 6.6 / 0.15 6.2 / 0.25 5.9 / 0.33 5.6 / 0.41 4.8 / 0.65 4.7 / 0.70 4.4 / 0.81

Figure 2 is prepared by inoculating Lactobacillus bulgaricus Lactic acid bacteria medium containing 0.1% by weight of Ganoderma lucidum fruit powder dry powder and 5.0% by weight (W / W) using the method of Example 1 It is a graph showing the lactic acid production rate of mushroom lactic acid fermentation liquid. It is Control that no mushroom powder or extract is added, 0.10% medium is added, and 5.00% medium is added with extract. 3A to 3C are graphs showing the effects of hardness, breaking energy, and elasticity of the Ganoderma lucidum dry powder and extract concentration on rheology.

2 and 3a to 3c it can be seen that the effective lactic acid production rate is ensured when the mushroom component is contained 0.1% or more, it can be seen that the viscosity can be obtained smooth and good texture and excellent properties.

The method for producing a mushroom lactic acid fermentation solution according to the present invention has the advantage of producing a lactic acid Lactic acid fermentation solution having the same or better properties as a fermentation broth obtained in a conventional method having a long incubation time due to a high lactic acid production rate. .

In addition, the present invention can reduce the production time of the mushroom lactic acid fermentation solution three times or more than the conventional method, there is an effect of reducing the production cost in that the production efficiency can be increased.

In addition, by the production method of the present invention there is an effect that can be produced mushroom lactic acid fermentation liquid of good quality having a good texture and viscosity.

In addition, the mushroom lactic acid fermentation liquid prepared according to the production method according to the present invention is beneficial for the maintenance of health because the antitumor activity, antioxidant activity, cholesterol lowering action, blood pressure lowering action, antithrombotic action, etc. of mushrooms are elevated by lactic acid fermentation. In addition to high nutritional value and low calories, the effect of weight loss and intestinal activity is excellent.

Claims (8)

Preparing a mushroom component-containing lactic acid bacteria medium, inoculating a strain on the lactic acid bacteria medium, culturing the inoculated lactic acid bacteria strain, and the method of producing a mushroom lactic acid fermentation solution comprising the step of aging the cultured lactic acid bacteria strain In the step, before inoculating the strain on the lactic acid bacteria medium, further comprising the step of heat-treating the strain to be inoculated to treat the strain stored in the cold until the temperature of the strain is 25 ℃ to 40 ℃ Method for producing mushroom lactic acid bacteria fermentation. The method of claim 1, wherein the preparing of the mushroom component-containing lactic acid bacteria medium comprises pulverizing the fruiting body or mycelium of the mushroom to obtain a mushroom powder, or extracting the fruiting body or mycelium of the mushroom from an autoclave using an extraction solvent. Mushroom ingredient preparation step; Preparing a mushroom component-containing lactic acid bacteria medium homogenizing by adding 0.1-10% by weight of the prepared mushroom component, 1-20% by weight of skim milk powder, 0.1-20% by weight of sugar, and the remaining amount of purified water; And heating the homogenized mushroom component-containing lactobacillus medium at 75-110 ° C. for 15-40 minutes and cooling the heat treated medium to 35-40 ° C. delete The method of claim 1, wherein the inoculating the strain comprises inoculating the cooled mushroom-containing lactobacillus medium with 1-10% of the heat treated lactic acid bacterium. The method of claim 1, wherein the step of culturing the inoculated strain comprises a step of incubating the mushroom lactic acid fermentation solution for 3-6 hours while maintaining a temperature of 35-40 ℃. The method of claim 1, wherein the aging step of the cultured strain comprises the step of aging at 3-5 ° C. According to claim 1 or 2, wherein the mushroom component used in the step of preparing the mushroom component-containing lactic acid bacteria medium from the fruiting body and mycelium in the case of new mushrooms, ganoderma lucidum mushroom and mushrooms, oyster mushroom, mushroom mushroom, enoki mushroom, In the case of shiitake mushroom and Cordyceps sinensis, a method for producing a mushroom lactic acid fermentation liquid, which is obtained from fruiting bodies. A mushroom lactic acid fermentation liquid prepared by the method of any one of claims 1, 2 and 4-7.