KR100625285B1 - Foodstuffs of milk using fungi and the method for preparing thereof - Google Patents

Abstract

The present invention relates to a milk processed food prepared by using a mushroom fungus and a method for manufacturing the same, and more specifically, milk processed food obtained by processing milk using a fungus, situation mushroom, roe mushroom and ganoderma lucidum fungus, and It relates to a manufacturing method.

Milk processed food, Cheese, Pleurotus eryngii, Situation mushroom, Roe deer, Ganoderma lucidum mushroom

Description

Food processing of milk using mushroom fungus and its manufacturing method {Foodstuffs of milk using fungi and the method for preparing}

The present invention relates to a milk processed food prepared by using a mushroom fungus and a method for manufacturing the same, and more specifically, milk processed food obtained by processing milk using a fungus, situation mushroom, roe mushroom and ganoderma lucidum fungus, and It relates to a manufacturing method.

Milk contains several proteins, 82% of which is casein, and 18% of which is whey proteins, lactalbumin and lactoglobulin. When the pH of the milk liquid is lowered to 4-6 or less, or when rennin or chymosin is added, casein of milk coagulates to form curd. In addition, lactate bacteria are added to produce cheese from milk. When milk solidifies to form a curd, the fat in the milk coagulates with the curd and becomes cheese, thus half of the cheese solids are milk protein and the other half is milk fat.

Cheese is largely classified into natural cheese and processed cheese. Natural cheese coagulates milk with lactic acid bacteria and rennet to form curd, removes whey from it, recovers the protein, milk fat and trace ingredients in milk and matures them for days to years. to be. Before fermentation, insoluble or aging process, calcium bound to protein is released and converted into water-soluble. At the same time, milk proteins and milk fats are decomposed by enzymes such as enzymes, rennets, and milk itself produced by lactic acid bacteria. Unique flavors, aromas and tissues are formed.

On the other hand, processed cheese was developed in an effort to improve the preservation of natural cheese. In the early 20th century, natural cheese was sterilized at high temperature to increase shelf life and increase shelf life. However, different methods were studied because natural cheese, water, protein and fat were separated. As a result, phosphate was added to the milk protein of the insoluble calcium caseinate form and converted to the sodium caseinate form to be partially soluble. A technique has been developed for producing semisolid or solid processed cheese with uniform distribution of fats and fats.

The present inventors have found that instead of the lactic acid bacteria used in the manufacture of milk processed food, mushrooms such as oyster mushrooms, green mushrooms, roe deer mushrooms and ganoderma lucidum cells can be used to produce cheese of excellent quality. Completed.                         

Accordingly, it is an object of the present invention to provide a milk processed food and a method for producing the same, using the Pleurotus eryngii, Situary mushroom, Roebuck mushroom and Ganoderma lucidum cells.

In order to achieve the above object, the present invention provides a method of processing the milk using the mushrooms, shiitake mushroom, roe deer mushroom and Ganoderma lucidum cells.

Pleurotus ostreatus ( Pleurotus ostreatus ) used in the present invention is an edible mushroom that grows on softwood hardwoods and cut stumps. to be.

It belongs to the taxonomic group Agaricales and Pleurotaceae . Its overall shape is umbrella-shaped, and the surface of the lampshade is dark and the table is white. Mycelium grows by forming branches in the form of thin thread and colorless. Spore germination temperature ranges from 5 to 33 ° C, but the optimum temperature is around 25 ° C, and acidity (pH) of 5 to 6 is appropriate.

Phellinus linteus ( Phellinus linteus ) used in the present invention is a white fungus belonging to the genus Pine scales ( Hymenochaetceae ) mud mushrooms ( Phellinus ) is an excellent anti-cancer inhibition . Also known as wood mud mushrooms. Fruiting bodies do not have mushroom stalks and are perennial in wood. The shape of gat is circumferential, flat or annular, horseshoe, and the surface is initially covered with thin hairs, and is dark brown, soon blackish brown. Mycelia grow well at 28 ℃ and 25 ℃ is optimal temperature.

Roe beetle ( Hericium erinacium ) used in the present invention belongs to the taxonomic group Aphyllophorales , Hydnaceae , Coral fungi ( Hericium ) belongs to. The fruiting body of the roe deer is egg-shaped hemispherical, and the tissue is white, supple and fragrant like a sponge. Fruiting body grows gradually, white needle-like projection grows aromatic, initially white or gradually yellow. Suitable temperature for mycelial growth is 22-25 ℃ and grows well at pH 5.5 range.

Ganoderam lucidum used in the present invention has been used throughout East Asia, such as China, Korea, Japan for thousands of years. In particular, among the herbaceous plants traditionally descended from China, ganoderma lucidum is widely known to be effective in various diseases and symptoms, such as preventing various diseases, strengthening physical strength, and recovering from fatigue. The habitat of the estate is mainly dead trees and grows by absorbing nutrients. The shape of ganoderma is largely divided into a cap part and a stem part. The head of Ganoderma lucidum has a shelf shape and shows reddish brown color after maturation. The head of the ganoderma lucidum is white and has long stems (black brown). Spores for breeding have a brown oval shape. The spores start to grow by landing on the wind, where they can grow in most areas.

Milk processed food according to the present invention is preferably mixed so that the content ratio of the cells to milk is 1/50 ~ 3/50 (g / ㎖).

In the present invention, by using the YMG liquid medium (consisting of yeast extract, malt extract, glucose and distilled water) commonly used in the art to incubate the cells, the culture medium is ground and inoculated in commercially available milk to incubate milk processed foods Manufacture.

In the production of milk processed food according to the present invention, a difference occurs in the timing and the amount of curds produced according to the cultured cells and the inoculation amount, and the amount of curds increases slightly when the amount of inoculated cells increases. By controlling the inoculation amount of the cells, it was confirmed that the effect of advancing the production time was greater than the effect of increasing the curd production.

Hereinafter, the present invention will be described in detail based on Examples and Test Examples. However, the present invention is not limited only to the following examples.

Example 1

20 ml of Pleurotus erythrocytes (prepared by the Department of Microbiology at Seoul National University) was seeded in solid YMG medium and incubated for 4 days. ) 200ml was incubated for 5 days at 30 ℃, 120rpm. After 5 days, the rounded mycelia were collected and ground with a blender (Waring blender), 20 ml of the obtained cells were inoculated in 200 ml of YMG liquid medium and shaken at 30 ° C. After two days of culture, the cells were pelleted in a tube and centrifuged at 6000 rpm for 10 minutes. All procedures were aseptically manipulated.

500 ml of milk was put in an experimental bottle, pasteurized in a dry oven at 60 ° C. for 30 minutes, cooled, and mixed well by adding 10 g (wet wt) of the cells, followed by standing culture at 30 ° C. The change of milk was observed 5 days after the inoculation.

If curd is observed, divide into a 500 ml plastic bottle and centrifuge for 20 min at 5000 rpm at 25 ° C. Discard the supernatant and place the precipitate (pellet) in a 50 ml tube and centrifuge for 20 min at 12,000 rpm. After separation, the supernatant was discarded and the curd was collected and dried in a 60 ° C. dry oven for two days. At this time, the amount of cheese obtained by recovering the curd was 65.13g / ℓ in dry weight, the dried cheese was stored at 4 ℃.

EXAMPLES 2-4

The same procedure as in Example 1 was carried out except that 20 ml of S. mushroom cells (Seoul National University Microbiology) were used. At this time, the amount of cheese obtained by recovering the curd was 48.73g / ℓ in dry weight, 69.54g / ℓ and 66.47g / ℓ in the second and third experiments, respectively.

Example 5

The same procedure as in Example 1 was carried out except that 10 g of a roe deer cell (Gangwon-do Agricultural Research and Extension Services) was used as a cell. At this time, the amount of cheese obtained by recovering curd was 75.06 g / L in dry weight.

[Examples 6 to 8]

The cells were carried out in the same manner as in Example 1 except that Ganoderma lucidum cells (Seoul National University Microbiology) were used in 10g, 30g and 50g, respectively, except that the culture period was 3.5 days. The amount of cheese obtained by recovering the curds was 39.45 g / l, 45.07 g / l and 43.92 g / l, respectively, in dry weight.

Comparative Example 1

Curd and cheese were produced in the same manner as in Example 1 except for using citric acid instead of cells.

Test Example 1 Component Analysis of Cheese

The cheeses prepared in Examples 1 to 6 were subjected to analysis of sugar amount by phenol-sulfuric acid method and total protein amount by Lowry method, and the results are shown in Table 1 below. Curds were made using commercially available yoghurt, and the precipitate obtained by precipitation with alcohol was used as a control.

Protein (mg / g sample) Sugar (mg / g sample) Sugar / protein PH (pH) Control 50 2 0.04 4.53 Example 1 (edge) 250 45 0.18 5.35 Example 2 (Situation Primary) 300 70 0.23 5.26 Example 3 (Situation Secondary) 280 87 0.31 4.95 Example 4 (Situation 3rd) 290 105 0.36 5.12 Example 5 (seed beetle) 250 110 0.44 5.32 Example 6 (manor) 260 86 0.33 4.90

In the results of Table 1, the protein and sugar content of the cheese prepared in Examples 1 to 6 according to the present invention was found to be much higher than that of the control group, and the protein content was also superior to sugar.

[Test Example 2]

The wet weight of the cream was measured after centrifugation of 200 ml of the curds prepared in Example 6 and Comparative Example 1, and the results are shown in Table 2 below.

Curd form Example 6 Comparative Example 1 Cream state 84.60 74.88 Pellet (g) 85.37 74.09

As can be seen in Table 2, the amount of curd produced in Example 6 treated with Ganoderma lucidum cells was higher than that of Comparative Example 1 treated with citric acid in the same amount of milk.

[Test Example 3]

After inoculating 10 g of ganoderma lucidum in milk and incubating for 60 hours, 20 ml of curd (curd) was treated with proteinase K to remove the protein, and the dry weight obtained after removing the protein was measured. Shown in

Example 6 Comparative Example 1 Equivalent weight (g) 0.33 0.14

In the results of Table 4, it was confirmed that the amount of the polymer material obtained after removing the protein from the same amount of curds was twice or more in Example 6 than in Comparative Example 1.

In addition, the sugar concentration of the powder obtained in Table 4 was measured by the phenol-sulfuric acid method, and the results are shown in Table 5 below.

Dilution factor (× dilution rate) 1/100 (× 100) 1/200 (× 200) 1/400 (× 400) 1/1000 (× 1000) Average Sugar concentration (mg / g) Example 6 101 105.3 82.1 95 96 14.5 Comparative Example 1 74 60.7 66.7 60 65.25 9.9

In the results of Table 5, it can be seen that Example 6 is superior to Comparative Example 1 even in the sugar concentration of the same amount compared to the powder obtained after protein removal.

As described above, in the present invention, cheese, which is a milk processed food having a predominantly protein and sugar content, was prepared using the mushrooms of Pleurotus eryngii, Situary mushroom, Roebuck Mushroom and Ganoderma lucidum.

Claims (4)

Method for preparing cheese by mixing milk with one or more cells selected from the group consisting of oyster mushrooms, situation mushrooms, roe deer mushrooms and Ganoderma lucidum cells. The method of claim 1, wherein the content ratio of the cells to milk is 1/50 to 3/50 (g / ml). The cheese produced by the manufacturing method of Claim 1 or 2. delete