KR100585390B1 - Gochujang having phellinus linteus polysaccharides - Google Patents

Abstract

The present invention relates to red pepper paste containing the situation mushroom polysaccharide.

According to the present invention, a method of preparing red pepper paste containing a situation mushroom polysaccharide is prepared by preparing a situation rice, and then mixing water and malt in a weight ratio of 8: 1 to prepare a malt malt. The third step, saccharification, which is mixed with 20 ~ 70% by weight of the malt powder of the first step to the malt of the second step and the second step, and then saccharified for 20 to 40 minutes while stirring in a low heat. 5 to 10% by weight of the meju powder saccharified mixture solution, put 10 to 30% by weight to the weight of the saccharified mixture liquid, and 10 to 15% by weight of the salt saccharified mixture solution The fourth step is to add and mix, the fifth step is to put the blend in a jar and sprinkled with salt and then aged for about a week.

According to the present invention, there is provided a kochujang containing a situation mushroom polysaccharide excellent in taste and nutrition and exhibiting an immunoactive effect, and a method for producing the same.

Gochujang, green mushroom, green rice, polysaccharide, immune activity

Description

Gochujang with polysaccharides of situational mushrooms {GOCHUJANG HAVING PHELLINUS LINTEUS POLYSACCHARIDES}             

1 is a manufacturing process diagram of the state of the art of the present invention.

Figure 2 is a manufacturing process of kochujang containing the situation mushroom polysaccharide of the present invention.

The present invention relates to red pepper paste containing the situation mushroom polysaccharide.

Mushrooms are a fungus, taxonomically belonging to basidiomycetes. Mushrooms generally contain more than 90% water and 2-3% protein, fat, sugars, minerang, vitamin B2, niacin, provitamin D, etc., and the mushrooms are effective in preventing anemia and adult diseases. It is already known that it even acts as an anticancer agent.

Recently, anticancer activity of polysaccharides or protein polysaccharides isolated from basidiomycetes such as lentinan from shiitake mushrooms, crestine (PSK) and coporang from cloud mushrooms and proteoglycans from white silk mushrooms has been revealed. It is used or under development as an immunotherapy agent. Among them, situation mushrooms are reported to have the strongest anti-tumority among mushrooms.

Phellinus linteus is a fungus belonging to the pine scaly mushroom family. It is yellow and grows in mulberry trees. The situation has been used since ancient times as a valuable herbal medicine for antiperspirant or gynecological diseases.

The fruiting hot water extracts of S. mushrooms have been shown to have an inhibitory effect on cancers of the digestive system (Ikekawa, 1968), liver cancer, and chemotherapy combined with postoperative ablation, and many studies have been conducted. (Lee et al., 1996) and anticancer activity (Jeong et al., 1993).

It is very difficult to collect fruiting bodies due to the extremely small growth of situational mushrooms in nature, but recently, mass production was possible through liquid spawn culture methods.

On the other hand, as the transplant of health foods has increased in recent years, the study of red pepper paste with mushrooms added to the red pepper paste used in our diet does not fall into our diet, considering the functional aspects such as nutrition and taste. Developing.

Korean Registered Patent Publication No. 10-0276555 (Method for preparing red pepper paste containing shiitake mushroom component) includes 3 to 9 parts by weight of shiitake mushroom powder, 17 to 25 parts by weight of glutinous rice, 19 to 24 parts by weight of red pepper powder, and 10 to 12 weight of meju powder Part, 11 to 23 parts by weight of salt, 3 to 12 parts by weight of malt and 30 to 32 parts by weight of water to prepare kochujang discloses a method for preparing kochujang containing shiitake mushroom powder.

In Korean Laid-Open Patent Publication No. 2002-0064850 (intestines and its manufacturing method using pine mushroom mycelium), after immersing cereals, water is added to adjust the concentration to 0.0001 ~ 10% by volume and inoculated with pine mushroom mycelium. After culturing for 1 to 10 days at 15 ~ 45 ℃ is added to the pine mushroom mycelium and its culture solution to the enteric method is disclosed for the preparation of enteric mushroom using the pine mushroom mycelium.

In Korean Laid-Open Patent Publication No. 1999-0078932 (Situation-containing soy sauce), by adding 1 to 50% of the situation to the foods to be manufactured on a dry weight basis, functional foods with no change in taste, flavor, color, etc., while expressing the effect of the situation It is open to the public.

However, the conventional kochujang to which the mushrooms are added is a method of preparing by adding mushroom extract or mushroom powder, and when the kochujang is prepared in this way, there is a problem that fermented kochujang is not good.

The present invention, in order to solve the above problems, by preparing kochujang using situation rice powder instead of glutinous rice flour used in the preparation of conventional kochujang, kochujang containing a large amount of situation mushroom polysaccharides showing an immunological activity and its preparation method The purpose is to provide.

In addition, its purpose is to provide superior red pepper paste in terms of nutrition by showing an immunoactive effect.

The present invention relates to red pepper paste containing the situation mushroom polysaccharide.

The manufacturing method of red pepper paste containing the situation mushroom polysaccharide of the present invention, the first step to prepare the situation rice, pulverized to make the situation rice powder, to mix the water and malt in a weight ratio of 8: 1 to prepare the malt water A third step of saccharifying the malt powder of the first step with 20 to 70% by weight of the malt powder of the first step into the malt of the second step and the second step, and then saccharifying for 20 to 40 minutes while stirring in a low heat; 5 to 10% by weight of meju powder in the saccharified mixture is added to the saccharified mixture, and 10 to 30% by weight in terms of the weight of the saccharified mixture is added. It is composed of a fourth step of compounding, the fifth step of putting the compound in a jar and sprinkled with salt and then aged for about a week.

Recently, extracts of polysaccharides and proteins were extracted from the fruiting bodies of the situational mushrooms to isolate the components of the situational mushrooms. Anticancer experiments were carried out with the purified powders, and the tumor suppression effects of 40 mg / kg and 50 mg / kg of the sarcoma cancer cells were tested. All of them have excellent tumor suppression ability, and it has been found that there is an anticancer effect regardless of the dose.

Polysaccharide content in the extract powder of the situation mushroom is 97.5%, protein content is 4.2%. As a result of polysaccharide analysis, the fraction extracted powder was composed of 58% glycose, 12.1% mannose, and 4.9% galactose. The amino acid composition of the protein consists of 15 species including valine, alanine and glycine.

The inventors of the present invention have recently tried to add a situation mushroom extract or powder to kochujang while the situation mushrooms have been proved to be effective in anticancer activity, immune activity, etc., but such kochujang is not fermented properly and tastes of kochujang properly. I found out that I was not.

Therefore, rather than adding the situation mushroom itself to the kochujang, using the situation rice prepared by inoculating the bacterium in the kochujang during the preparation of kochujang, if the kochujang is prepared using the situation rice powder instead of the glutinous rice flour used in the conventional kochujang, , It contains a large amount of polysaccharides that show an immune activity effect than gochujang made of glutinous rice, thought to be able to make much better taste and nutrition gochujang and went through a number of trial and error to invent the gochujang of the present invention.

The present inventors have found that when the inoculation of the situation bacteria in brown rice glutinous rice, by inoculating 5 to 15% by weight relative to the weight of brown rice glutinous rice, the most polysaccharide content is suitable, it is suitable for the preparation of red pepper paste.

In addition, the contextual rice prepared in the present invention is about 60 times higher in the content of polysaccharides than natural situation mushrooms, and inoculated with the bacterium in brown rice glutinous rice and then subjected to pre-cultivation and post-cultivation process, according to conventional known methods More polysaccharide content was increased.

In the preparation of red pepper paste according to the present invention, the mixing ratio of raw rice powder is 10% by weight, meju powder 5% by weight, red pepper powder 30% by weight, salt 10% by weight, malt oil 5% by weight, water by weight 40% by weight. The best taste, color and aroma were found.

Situation rice which is the main material used by this invention is manufactured through the following processes.

Step 1: Prepare Situation Mushroom Mycelium

Spawns of Situation mushrooms are distributed by the Rural Development Administration or the Forest Service, by the Genetic Bank of Korea Research Institute of Biotechnology, by the American Type Culture Collection (ATCC), an international depository institution, or by tissue separation from fresh tissues of wild situation mushrooms. After the preparation, the seed mushroom mycelium is prepared by culturing the seed mass in a usual manner.

Step 2: Inoculate Brown Rice Glutinous Rice

After washing brown rice glutinous rice, drain the water, put it in a sterile bag, seal it, put it in a sterilizer and autoclave to prepare brown rice glutinous rice, and inoculate the mushroom mycelium prepared in the first step.

3rd step: pre-cultivation

Put brown rice glutinous rice inoculated with the situation mushroom mycelium in the incubator, and incubate until 30 ~ 70% of the mushrooms on the surface of brown rice glutinous rice at 30 ℃.

4th step: Post-culture

Divide pre-cultivated brown rice glutinous rice at least 2 equal parts and then incubate until 100% of mushrooms stick.

5th process: drying

Cultured brown rice glutinous rice is put in a dryer to dry for 3 to 4 days at 60 ~ 70 ℃ to prepare a situation rice of the present invention.

In addition, the manufacturing process of red pepper paste containing the situation mushroom polysaccharide of the present invention will be described in detail.

Step 1: Prepare Situation Powder

The situation rice prepared by the above-mentioned situation rice manufacturing process is prepared and pulverized to prepare a powder.

Second step: malt production

Water and malt are mixed in a weight ratio of 8: 1, and the sieve is discarded by sieving, and only liquid is separated to prepare malt.

Third Step: Saccharification

In the malt water of the second step is mixed with 20 ~ 70% by weight relative to the weight of the malt malt powder of the first step, and then saccharified for 20 to 40 minutes while stirring in a low heat.

Fourth Step: Mixing Materials

5 to 10% by weight of meju powder in the saccharified mixture is added to the saccharified mixture, and 10 to 30% by weight in terms of the weight of the saccharified mixture is added. Add and mix.

5th process: aging

Put the above formulation in a jar, sprinkled with salt and aged for about a week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.

Hereinafter, the present invention will be described in detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.

Example 1 Preparation of Kochujang Containing Situation Mushroom Polysaccharide 1

Situation mushroom spawn (ATCC 26710) was prepared and sold by ATCC, an international depositing institution.

The prepared seedlings were cultured in a large amount by a method disclosed in Korean Patent Publication No. 10-0204983 (the liquid seed culture method of the fungus and its culture apparatus and the liquid seed material) to prepare a situation mushroom mycelium.

Brown rice glutinous rice was purchased commercially, washed, and then drained and prepared.

350 g of brown rice glutinous rice was put in a sterile bag and sealed, and then put into a sterilizer to prepare brown rice glutinous rice by autoclaving, and 35 g of the prepared mushroom mycelium was inoculated.

The inoculated brown rice glutinous rice incubator, pre-cultivated until 30% of the situation mushrooms on the surface of brown rice glutinous rice at 30 ℃.

The pre-cultivated brown rice glutinous rice was divided into 6 equal parts and then cultured until 100% of the mushrooms were sticking.

Cultured brown rice glutinous rice was put in a drier and dried for 4 days at 70 ℃ to prepare a situation rice.

The situation rice was crushed to prepare a situation rice powder.

50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.

100 g of the ready-to-eat powdered rice flour was added to the malt and mixed, and then saccharified for 40 minutes while stirring in a low heat.

50 g of meju powder, 300 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.

The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.

Example 2 Preparation of Kochujang Containing a Situation Mushroom Polysaccharide 2

Conditioned rice powder was prepared in the same manner as in Example 1.

50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.

200 g of the ready-to-eat rice flour in the malt was mixed and mixed, and then saccharified for 40 minutes while stirring in a low heat.

50 g of meju powder, 200 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.

The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.

Example 3 Preparation of Kochujang Containing a Situation Mushroom Polysaccharide 3

Conditioned rice powder was prepared in the same manner as in Example 1.

50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.

300 g of the ready-to-eat rice flour prepared in the malt was mixed and mixed, and then saccharified for 40 minutes while stirring in a low heat.

50 g of meju powder, 100 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.

The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.

Experimental Example 1 Measurement of Polysaccharide Content by Hot Water Extraction Method

(1) Experiment preparation

The rice flour powder prepared by the method of Example 1 was prepared.

Brown rice glutinous rice used in preparation of the situation rice of Example 1 was prepared as a powder.

Natural situation mushrooms were purchased from the market and prepared.

(2) Experimental method

25 g of each sample was prepared.

Each of the prepared samples was subjected to hot water extraction at 100 ° C. for 4 hours, and then centrifuged at 8,000 rpm to obtain only supernatant.

This supernatant was filtered using filter paper and then concentrated using a concentrator.

The concentrated stock solution and alcohol were mixed at a ratio of 1: 3, and then stored at 4 ° C for 3 days.

Of these, only the precipitated portion was obtained to obtain a polysaccharide and its weight was measured.

(3) Experiment result

As a result of the measurement of the polysaccharides, the contextual rice of the present invention was determined to be 14.025 g of polysaccharides, 11.63 g of brown rice glutinous rice, and 0.04 g of natural situation mushrooms.

Therefore, if the polysaccharide content of brown rice glutinous rice of the present invention of the present invention is subtracted, the situation mushroom polysaccharide contained in the situation rice of the present invention is 2.395 g, which contains about 60 times more polysaccharides than the natural sugars of the situational mushroom. And it was found.

Experimental Example 2 Sensory Experiment

Kochujang containing the situation mushroom polysaccharides of Examples 1, 2 and 3 of the present invention was prepared.

A conventional general gochujang was prepared.

Sensory tests were evaluated by using 9-point rating method by classifying color, aroma, taste, and preference.

In consideration of age and gender, a total of 50 men and women aged 10 to 50 were selected for each age group.

Sensory test results are shown in Table 1.

<Table 1> Sensory Test Results

division color flavor incense Symbol Synthesis Example 1 8.8 8.9 8.7 8.9 8.825 Example 2 8.7 8.8 8.9 8.8 8.8 Example 3 8.6 8.7 8.8 8.8 8.725 Conventional Gochujang 7.8 7.5 7.4 7.5 7.55

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 1, it can be seen that the color, taste, and aroma of the kochujang containing the situation mushroom polysaccharide of the present invention is improved, and the preference is higher than that of the conventional kochujang.

In addition, the taste, aroma and preference of Examples 1, 2, and 3 of the present invention were not significantly different, and the colors of Kochujang of Examples 2 and 3 were lighter than those of Example 1, and Examples 2 and 3 were It was found that the number corresponding to the color falls.

According to the present invention, there is provided a kochujang containing a large amount of polysaccharides at a low price that could not be expected as a natural situation mushroom, and also provides a kochujang excellent in taste and nutrition and its manufacturing method.

Claims (3)

In the manufacturing method of kochujang, First step of preparing situation rice by inoculating mushroom mycelium on brown rice glutinous rice, and then grinding it to make situation rice powder, A second step of preparing malt by mixing water and malt in a weight ratio of 8: 1; A third step of adding sugar to the malt of the second step with 20 to 70% by weight of the malt powder of the first step and mixing, and then saccharifying for 20 to 40 minutes while stirring in a low heat, 5 to 10% by weight of meju powder in the saccharified mixture is added to the saccharified mixture, and 10 to 30% by weight in terms of the weight of the saccharified mixture is added. The fourth step of adding and compounding, The formulation of the fourth process is put into a jar and sprinkled with salt, and then the fifth process is aged for about a week. Process for preparing red pepper paste containing situational mushroom polysaccharides. The method of claim 1, The situation beauty of the 1st process is the 1st process of preparing the situation mushroom mycelium, The second step of inoculating brown rice glutinous rice in a sterile bag, sealing it, and then putting it in a sterilizer and autoclaving to prepare brown rice glutinous rice and inoculating the situation mushroom mycelium prepared in the first step, The third step of incubating the inoculated brown rice glutinous rice of the second step into the incubator, the cultured mushrooms on the surface of brown rice glutinous rice at 30 ℃ until 60 ~ 70% A fourth step of dividing the pre-cultivated brown rice glutinous rice of the third step by at least two equal parts and then culturing until 100% of the mushrooms The cultured brown rice glutinous rice is put into a dryer, characterized in that manufactured by the method of the fifth step of drying for 3 to 4 days at 60 ~ 70 ℃, Process for preparing red pepper paste containing situational mushroom polysaccharides. Prepared by the method of claim 1, Red pepper paste containing situational polysaccharide.

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