KR100500161B1 - The manufacturing method and vinegar mushroom - Google Patents

Abstract

The present invention relates to a situation mushroom vinegar using the situation mushroom mycelium cultured in brown rice as a main material and a manufacturing method thereof.

The present invention by controlling the moisture content and steaming the brown rice to be used as a culture substrate for this purpose, and then sterilized by secondary sterilization after controlling the quantitative or morphological aspects to be cultured in the culture vessel Culturing the situation mushroom mycelium solid culture using the substrate as a substrate; Alcohol fermentation step of using the situation mushroom mycelium solid culture by preparation of laxatives by the main hair immersion and the first and second stage immersion; Isolation of acetic acid bacteria and seed production to further enhance the flavor and taste; Acetic acid fermentation step using the fermented product produced in the alcohol fermentation step; And filtration and aging step of the fermentation product produced in the acetic acid fermentation step.

The present invention configured as described above is to produce the vinegar by alcohol fermentation and acetic acid fermentation by mixing with white rice or brown rice (0-90%) using the situation mushroom mycelium cultured in cereals as a main ingredient (10-100%), and also Features of the present invention is that in the production of vinegar using conventional mushrooms, immersion of the fruiting body mushroom cultured in cereals, unlike the production of vinegar by adding a certain amount during the fermentation of alcohol and acetic acid fermentation of two stages of alcohol fermentation Direct use (10-100%) in the manufacture of drunk is different from the conventional method. In particular, in the production of vinegar using the situation mushroom extract, unlike the elution of the active ingredient shows a lot of difference according to the extraction method, in the present invention by using the situation mushroom mycelium directly, the situation mushroom having various physiological activities such as antioxidant effect and antibacterial effect It is to get vinegar.

Description

Situation mushroom vinegar and its manufacturing method {THE MANUFACTURING METHOD AND VINEGAR MUSHROOM}

The present invention relates to a situation mushroom vinegar using the situation mushroom mycelium cultured in brown rice as a main material, and more specifically, to a two-step alcohol fermentation of the situation mushroom mycelium cultured for about 7-15 days using brown rice as a substrate. 10-100% is directly used in the preparation of soaked alcohol, and after fermentation of alcohol, the fermented product is inoculated with acetic acid to produce situational mushroom vinegar having various physiological activities.

As is well known, vinegar is a fermented food that has been used for a long time, both east and west, and for many centuries, many kinds of vinegar have been made using various raw materials and have been closely related to our diet. Since ancient times, various households in Korea have been using traditional parallel fermentation methods to produce various kinds of vinegar, which is used for cooking and sometimes as a folk medicine. In general, the function of vinegar is to break down lactic acid in the body to relieve fatigue and stress, thus preventing fatigue and preventing diseases, increasing appetite and digestion, and lowering cholesterol, preventing arteriosclerosis and hypertension, preventing obesity and constipation, and improving immune function. It is known to have an effect of preventing dementia and the like.

Modern vinegar is not simply used as a seasoning, but as a beverage containing functional ingredients such as brown rice vinegar, grape vinegar, persimmon vinegar, ginseng vinegar, garlic vinegar, etc. There is a situation.

As a vinegar manufacturing method using the mushroom as in the present invention, there is a vinegar manufacturing method using oyster mushroom (special 10-0408867), but there is no research on the vinegar production using medicinal mushrooms such as situation mushrooms. In the case of P. linteus, anticancer activity is known to be 96.7% (Maeda et al.), And the protein polysaccharide of S. aureus mycelium effectively inhibits sacorma 180 ascites and solid cancer (Chung et al.).

In addition, various pharmacological effects of medicinal mushrooms, such as situation mushrooms, are being studied, and their use as foods is diversified, but there are few examples of vinegar.

In addition, there is no research to prepare vinegar by directly using the mushroom mushroom mycelium in grains, rather than adding the mushroom extract from the alcohol fermentation step.

The present invention has been made to solve all the problems of the prior art as described above, by using a situation mushroom mycelium cultured with brown rice as a substrate provides a method for producing a situation mushroom vinegar containing the useful components of mushroom mushroom mycelium and brown rice In addition, the vinegar production using the situation mushroom mycelium cultured in brown rice contains a variety of functionalities to provide a situation mushroom vinegar having a high value that satisfies various tastes of modern people.

In order to achieve the above object, the present invention comprises the steps of directly culturing the situation mushroom mycelium solid culture using brown rice as a substrate; Alcohol fermentation step of using the situation mushroom mycelium solid culture by preparation of laxatives by the main hair immersion and the first and second stage immersion; Isolation of acetic acid bacteria and seed production to further enhance the flavor and taste; Acetic acid fermentation step using the fermented product produced in the alcohol fermentation step; And filtration and aging step of the fermentation product produced in the acetic acid fermentation step.

Hereinafter, described in detail with reference to the accompanying drawings a preferred embodiment of the present invention for achieving this purpose are as follows.

Situation mushroom vinegar and its manufacturing method applied to the present invention is configured as shown in Figs.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

The following terms are terms set in consideration of functions in the present invention, which may vary depending on the intention or custom of the producer, and their definitions should be made based on the contents throughout the specification.

First, in the production of the situation mushroom vinegar of the present invention, the situation mushroom mycelium (10-100%) cultured in brown rice is subjected to alcohol fermentation and acetic acid fermentation using two stages of immersion during alcohol fermentation.

Step 1: Preparation of Situation Mushroom Mycelia Solid Culture

In the present invention, the method of culturing mycelium with brown rice as a substrate is not to prepare a culture substrate by sterilizing brown rice and water in a culture vessel, which is a conventional method, in the preparation step of the substrate, and to be used as a culture substrate. The amount of brown rice is preliminarily controlled to control the water content and at the same time as the first sterilization, then the quantitative or morphological (shape) side to be cultured is put in the culture vessel and then sterilized secondly to prepare the substrate. It features. When preparing the situation mushroom mycelium in this way, it is easier to grow mycelium than when cultured by the prior art, it is possible to reduce the culture period of about 15-20%.

Step 2: Alcohol Fermentation Step Using Situation Mushroom Mycelia Solid Cultures

Stem immersion: Enter the fermentation vessel and mix water with a ratio of 4: 6 (by yeast inoculation as 1), inoculate yeast (Sacchromyces cerevisiae) and incubate in a fermentation chamber at 25 ℃ for 24 hours.

1-stage immersion: Put the whole fermented coriander into the fermentation vessel, add 10 times the amount of entry and water used in the fermented soybeans, mix well, and incubate for 24 hours in a 25 ℃ fermentation chamber.

Two-stage immersion: fermented product after one-stage immersion and the increase of mushroom mushroom mycelium (or a mixture of mushroom mushroom mycelium and brown rice (or non-glutinous rice)) are mixed well with water to proceed alcohol fermentation. You get about 19% mushroom mushrooms. This situation mushroom fermented liquor is filtered using a filtration device to prepare for immediate use in acetic acid fermentation.

Step 3: Separation of acetic acid bacteria and seed production

Acetic acid bacteria used in the present invention (acetic acid bacteria) was used to separate the acetic acid bacteria from apple vinegar prepared by the traditional method in order to further improve the flavor and taste. For isolation of acetic acid bacteria, take 1 mL of apple vinegar, which has undergone the traditional fermentation method of Chungju-si Agricultural Technology Center, inoculate 50 mL of mannitol medium, incubate at 30 rpm for 170 days at 170 ° C, and then culture the acetic acid bacterium. 1 platinum was taken, streaking, and incubated at 30 ° C for 4 days. At this time, the color of the medium is first separated from the colony (colony) is confirmed the process of changing from purple to yellow to purple again. Take one platinum of each colony isolated from the plate culture, inoculate it into the liquid medium for acetic acid bacterium separation, and incubate for 3 to 4 days at 170 rpm at 30 ° C. Inoculate 2% in acetic acid separation liquid medium again and incubate at 30 ℃. This operation was repeated several times to select the best strain for the production of acetic acid in the liquid medium was used as a strain for producing seed. In addition, Acetobacter aceti (KCTC 2335), which was distributed from the Biotechnology Research Institute Genetic Bank using an image analyzer system (USA, Olympus, 1600 * 1200 PIXEL), was used to determine the type of isolated acetic acid bacteria. As a control bacterium, the isolates were compared with the isolates and identified as acetic acid bacteria of Acetobacter family.

In order to use acetic acid bacteria isolated from apple cider vinegar as seed vinegar, the growth of the cells using absorbance (660 nm) is examined, and the acetic acid bacteria are incubated for 72 hours to prepare as seed vinegar.

Step 4: Acetic acid fermentation step using fermented product produced in alcoholic fermentation

The alcohol concentration of the filtered alcoholic fermentation liquor of the second stage is adjusted to 7%, the sugar content is about 4Brix and then inoculated with 3% of the seed inoculation to perform acetic acid fermentation at 30 ℃. The fermentation period is about 10-15 days.

Step 5: Filtration and Aging of the Fermentation Product Produced in the Fermentation of Acetic Acid

After the fermentation of acetic acid through alcohol fermentation step, it is filtered through a filtration device, and then aged for 5 to 10-15 days, followed by filtration to complete the vinegar production.

In the production method of alcohol fermentation two-dip rice paddy, 100% can be used by increasing the situation mushroom mycelium cultured in brown rice, or situation mushroom mycelium (10-99%) and brown rice (or white rice, 1 -90%) can be added and mixed at a certain ratio.

In addition to the brown mushroom mycelium cultured in brown rice, brown rice mushrooms (Hericium erinaceum), green mushroom (Phellinus linteus), Ganoderma lucidum, Peacylomyces japonica, and Militaris cordyceps (Cordyceps militaris) It can be produced in the same manner using mycelium cultured in.

[Example] Preparation of situation mushroom vinegar using situation mushroom mycelium cultured in brown rice

1 alcohol fermentation

Situation mushroom mycelium culture prepared by solid culture on brown rice

2 alcoholic fermentation

① Main hair immersion: 5 g of fermentation vessels, 120 g of immigration and 180 ml of water were mixed, inoculated with 30 ml of yeast (S. cerevisiae) and fermented in a fermentation chamber at 25 ° C. for 24 hours.

② One-stage immersion: Put the whole fermented base immersed into each of five fermentation vessels, add 1200g of immigration and 1800mL of water, mix and ferment for 24 hours in a fermentation chamber at 25 ℃.

③ Two-stage immersion: 10Kg of brown rice and 10Kg of brown rice-situation mycelium culture, washed with water, immersed in water for 24 hours, and then immersed in 1 stage by increasing the temperature for 15 minutes at 121 ℃. Add Control (5,000g: 0g), A (3,750g: 1,250g), B (2,500g: 2,500g), C (1,250g: 3,750g), D (0g: 5,000g) and 8,500mL of water and mix well After fermentation in a 25 ℃ incubator for 14 days (Table 1).

 Table 1. Phased Soaking Composition for Production of Strain Mushroom Fermented Wine

1) Control 2) A 3) B 4) C 5) D YeastCultivation Yipkuk 120 g 120 g 120 g 120 g 120 g Yeast 30 mL 30 mL 30 mL 30 mL 30 mL Water 180 mL 180 mL 180 mL 180 mL 180 mL 1stStage Yipkuk 1200 g 1200 g 1200 g 1200 g 1200 g Water 1800 mL 1800 mL 1800 mL 1800 mL 1800 mL 2ndStage Cooked rice 5000 g 3750 g 2500 g 1250 g 0g Culture Product 0g 1250 g 2500 g 3750 g 5000 g Water 8500mL 8500mL 8500mL 8500mL 8500mL

1) Control: Cooked Rice: Culture product of Phellinus linteus in brown rice = 100%: 0%

2) A: Cooked Rice: Culture product of Phellinus linteus in brown rice = 75%: 25%

3) B: Cooked Rice: Culture product of Phellinus linteus in brown rice = 50%: 50%

4) C: Cooked Rice: Culture product of Phellinus linteus in brown rice = 25%: 75%

5) D: Cooked Rice: Culture product of Phellinus linteus in brown rice = 0%: 100%

3. Review of alcohol production and physiological activity (antioxidant effect, antibacterial effect)

① Alcohol production

Alcohol production was slightly lower in alcohol production with a lot of situation mushroom mycelium, but there was no significant difference (16-18%).

② antioxidant effect

* Electron-donating ability by DPPH free radical scavenging method: The electron donating ability (EDA) of alcohol fermentation products (fermented mushroom fermentation strain) was measured by modifying Blois' method. 1.0 ml of 4 × 10 ^-4 M a, a-diphenyl-β-picryl-hydrazyl (DPPH) was added to 1 ml of each sample solution, stirred, and allowed to stand at room temperature for 30 minutes. The absorbance at 520 nm was measured using a light transmittance measuring instrument. Measured. Electron donating ability (EDA) was expressed as a decrease in absorbance of the sample bath addition and no addition baths.

* Pyrogallol autooxidation inhibitory activity: Pyrogallol autooxidation inhibitory activity of alcoholic fermentation (situation mushroom fermentation strain) is Tris-HCl buffer (50 mM tris + 10 mM) in 0.2 mL of each sample solution. EDTA, pH 8.5) 3.0 mL and 0.2 mL of 12 mM pyrogallol were added and reacted for 25 to 10 minutes. Then, 1.0 N HCl 1 mL was added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured at 420 nm using a spectrophotometer. It was.

As a result of examining the antioxidant effect of the physiological activity of the ethanol fermentation liquor which is the fermentation product of alcohol fermentation stage, which is the first stage for producing phyto mushroom vinegar, as shown in FIGS. 1 and 2, Situation mushroom fermented liquor using the situation mushroom mycelium has a high antioxidant effect.

4. Acetic acid fermentation

① Acetic acid production

After filtering the fermented mushrooms of the situation mushroom, the alcohol concentration was adjusted to 7% and the sugar content to 4birx, and then 3% seed inoculation was inoculated to perform acetic acid fermentation at 30 ° C. Acetic acid production produced about 4.2-4.4 total acid (%) in all fermentation vessels.

② antioxidant effect

* Electron donating ability by DPPH free radical scavenging method (same as the measuring method above)

* Pyrogallol automatic oxidation inhibitory activity (same as the above measurement method)

As a result of examining the antioxidant effect of the physiological activity of the situation mushroom vinegar, which is a fermented acetic acid fermentation step for the production of situation mushroom vinegar, as shown in FIGS. 3 and 4, compared to the control (fermented rice vinegar) fermented using only brown rice It can be seen that the situation mushroom vinegar has an excellent antioxidant effect.

The antimicrobial effect is as follows.

That is, the agar diffusion method using a paper disc (8 mm, Tyoyo Roshi Kaisha, Ltd. Japan) to measure the antibacterial activity of the situation mushroom vinegar prepared using the situation mushroom mycelium cultured in brown rice Measured by.

Each strain was inoculated in 10mL nutrient broth after subculture and incubated at 30 to 24 hours for activating. Plates for testing antimicrobial activity are nutrient agars and coagulated by dispensing the basal medium (2% agar) in a sterile petri dish at about 15 mL. Disinfect 10 ml of agar medium (agar 1%) into test tubes and sterilize them, inoculate 0.1 mL of each test cell solution while keeping it in a water bath at 50 ° C, and pour to spread evenly on the base medium. I was. Then, the sterilized paper disc was brought into close contact with the surface of the plate medium, and 60 µl of each fermented vinegar solution (adjusted to pH 3.0) was added and cultured around the paper disc. The diameter of the inhibitory ring (mm) is represented by antimicrobial activity.

Figure 2 shows the strain name, medium, growth temperature used in the antimicrobial experiment, Figure 3 shows the antimicrobial activity of the situation mushroom vinegar prepared using the situation mushroom mycelium, Figure 5 clearly shows the antimicrobial activity test results It is a petri dish with a clear zone.

Table 2. Microorganisms used for antimicrobial activity and their growth characteristics

Strains Media Temp. (℃) Bacillus cereus (KCTC1) 1092) Stephylococcus aureus (KCTC 2199) Salmonella typhimurium (KCTC 2053) Pseudomonas aeruginosa (KCTC 1636) Escherichia coli O157: H7 (ATCC2) 0019) Escherichia coli (KCTC 1041) Nutrient agarNutrient agarNutrient agarNutrient agarNutrient agarNutrient agar 353737373737

     1) KCTC: Korea Collection for Type Cultures.

     2) ATCC: American Type Culture Collection

Table 3. Antimicrobial Activity against Microorganisms of Situation Mushroom Vinegar Prepared by Situation Mushroom Mycelia

Strains Clear zone on plate (mm) Control A B C D Bacillus cereus (KCTC1) 1092) Stephylococcus aureus (KCTC 2199) Salmonella typhimurium (KCTC 2053) Pseudomonas aeruginosa (KCTC 1636) Escherichia coli O157: H7 (ATCC2) 0019) Escherichia coli (KCTC 1041) 111512141315 202222221925 142320242322 202322232126 202523232026

The antimicrobial effect of the physiological activity of the physiological mushroom vinegar, a fermented product of acetic acid fermentation for the preparation of circumferential mushroom vinegar, was obtained. It can be seen that excellent.

On the other hand, the present invention may be variously modified and may take various forms in applying the above configuration.

And it is to be understood that the invention is not limited to the specific forms referred to in the above description, but rather includes all modifications, equivalents and substitutions within the spirit and scope of the invention as defined by the appended claims. It should be understood that.

As described in detail above, the present invention is to produce vinegar by alcohol fermentation and acetic acid fermentation by mixing with white rice or brown rice (0-90%) as a main ingredient (10-100%) of the situation mushroom mycelium cultured in cereals In addition, the characteristics of the present invention, in the production of vinegar using conventional situation mushrooms, unlike the fruit fermentation extract alcoholic fermentation and acetic acid fermentation, a certain amount is added to prepare a vinegar, the situation mushroom mycelium cultured in cereals 2 However, the direct use (10-100%) in immersion preparation is different from the conventional method. In particular, in the production of vinegar using the situation mushroom extract, unlike the elution of the active ingredient shows a lot of difference according to the extraction method, in the present invention by using the situation mushroom mycelium directly, the situation mushroom having various physiological activities such as antioxidant effect and antibacterial effect It is a very useful invention to get vinegar.

1 is prepared by varying the amount of situation mushroom mycelium cultured in brown rice

        Antioxidant Effect of Situation Mushroom Fermented Wine

        Graph showing ability (EDA) -in vitro.

Figure 2 prepared by varying the amount of situation mushroom mycelium cultured in brown rice

        Antioxidative Effect of Situation Mushroom Fermented Wine

        -in vitro).

3 is prepared by varying the amount of situation mushroom mycelium cultured in brown rice

        Electron donating ability of situation mushroom vinegar

        (EDA) -in vitro).

Figure 4 prepared by varying the amount of situation mushroom mycelium cultured in brown rice

        Antioxidant Effect of Situation Mushroom Vinegar

        -in vitro).

5 is prepared by varying the amount of the situation mushroom mycelium cultured in brown rice

        Antimicrobial Effect of Situation Mushroom Vinegar

Claims (11)

While controlling the water content by steaming the brown rice to be used as the culture substrate, the first sterilization is carried out, then the quantity or morphological side to be cultured is controlled and put into the culture vessel and sterilized by secondary sterilization. Culturing the mushroom mycelium solid culture; Alcohol fermentation step of using the situation mushroom mycelium solid culture by preparation of laxatives by the main hair immersion and the first and second stage immersion; Isolation of acetic acid bacteria and seed production to further enhance the flavor and taste; Acetic acid fermentation step using the fermented product produced in the alcohol fermentation step; And Filtration and aging step of the fermentation product produced in the acetic acid fermentation step; situation mushroom vinegar production method characterized in that it comprises a. delete According to claim 1, The primary hair immersion is, A situation mushroom vinegar production method characterized in that the entry into the fermentation vessel and water is mixed with yeast inoculum in a ratio of 4: 6 and then inoculated with yeast (Sacchromyces cerevisiae) and incubated in a fermentation chamber at 25 ° C. for 24 hours. According to claim 1, The first stage immersion, Situation mushroom vinegar production method characterized in that the whole fermented simmered fermentation vessel, put 10 times the amount of entry and water used in the main immersion, and then mixed well and incubated again in a fermentation room at 25 ℃ for 24 hours. According to claim 1, The two-stage immersion, The fermented product and the mushroom mushroom mycelium, which have been immersed in 1 stage, are mixed well with water to proceed with alcohol fermentation to obtain 15-19% of mushroom mushrooms. Situation mushroom vinegar manufacturing method characterized in that to be used immediately. delete According to claim 1, Acetic acid fermentation step using the fermented product produced in the alcohol fermentation step, The alcohol concentration of the filtered alcohol fermented wine of the second stage was adjusted to 7%, and the sugar content was adjusted to about 4 Brix, and then inoculated with 3% of the vinegar and fermented with acetic acid at 30 ° C. The fermentation period was about 10-15 days. Situation mushroom vinegar manufacturing method. According to claim 1, Filtration and ripening step of the fermentation product produced in the acetic acid fermentation step, After the fermentation of acetic acid through the alcohol fermentation step, the filtrate is filtered in a filtration apparatus, and then aged for about 10-15 days at 5 ° C. The method of claim 5 wherein The alcoholic fermentation is prepared by using 100% of the situation mushroom mycelium cultured in brown rice at the time of preparation of sake mushrooms, 10-99% and 1-90% of brown rice mushroom mycelium cultured in brown rice 14 After preparing -19% of the situation mushroom fermented liquor after adjusting the alcohol concentration of the situation mushroom fermented wine to 4-9% inoculated with the seed to go through the fermentation step of the situation mushroom characterized in that it has a pH of 4.1-4.5% Vinegar manufacturing method. The method of claim 9, Situary mushroom mycelium culture, brown rice and white rice cultivate Ganoderma lucidum mushroom, roe deer mushroom, Cordyceps sinensis, Agaricus mushroom, leaf mushrooms used in the preparation of sake to obtain the respective alcohol fermentation and acetic acid fermentation Mushroom vinegar production method. Situation mushroom vinegar prepared by the method of claim 1.