KR100801435B1 - Manufacturing method of chaga fermented beverage having high harmful oxygen removal ability - Google Patents

Abstract

The present invention has been handed down as a private elixir for treating incurable diseases since around the 16th century in Siberia, and in the modern era supported by scientific research, the herb is officially prescribed for cancer treatment in Russian hospitals. Herb), which is a method of manufacturing healthy drinks using chaga mushroom with excellent anti-tumor activity and anti-aging effect, most of which distribute mushroom itself in the form of agricultural products, and some products are simply extracted. After selling the packaged product, in the present invention, a scientific method for maximizing chaga effective ingredients, in particular, to develop a beverage production method by the fermentation method that makes excellent the ability to remove harmful oxygen. To this end, the present invention, the step of washing chaga mushroom, chaga mushroom, brown sugar, mineral water as a main component to form a medium for fermentation, sterilizing for 15 minutes at 121 ℃, the fermentation microorganisms in the medium cooled to room temperature Inoculating, fermentation at a temperature of 20 ~ 30 ℃, characterized in that consisting of sterilization by bottling after filtration.

Chaga, Fermented, Noxious Oxygen, EDA, Total Polyphenols

Description

  Manufacturing Method of Chaga mushroom fermentation drink that have high poisonous oxygen elimination ability}

1 is a change of EDA of boiling water chaga

2 is a change in total polyphenol content of hot water extracted chaga mushroom

3 is the change in EDA according to the fermentation temperature

4 is a change of the total polyphenol content with the fermentation temperature

  The present invention relates to the production of chaga mushroom fermented beverage having a high harmful oxygen removal ability, more specifically chaga mushroom fermented beverage inoculated with the fermentation microorganisms inoculated fermentation microorganisms in a medium containing chaga, brown sugar, mineral water as a main component It relates to a manufacturing method.

  Chaga mushrooms grow in birch woodland in the taiga climatic region, which extends from North America, Canada and the United States, to Scandinavian Peninsula in Europe, mainly in Siberia, Russia, which is over 45 ° C. It is also sometimes found in small quantities in parts of Gangwon-do and Hokkaido, Japan. Chaga has the characteristics of mushrooms, and at the same time, it is distinct from ordinary mushrooms. Chaga is a unique creature that is not produced by spores, but a virus that infiltrates the birch and fights the birch. It is a very unique mushroom that grows in living birch in harsh regions such as Siberia. The growth process of chaga is caused by a virus that penetrates through the wounds of the birch and fights the birch, forming a life-like variety of cancer, which is settled by removing wood parts from the inside of the birch. It grows for more than seven years by taking long roots up to 2 meters long and taking in sap and wood, as well as the flavonoids that birch makes for survival. After that, the shell breaks out of the surface and grows secondarily from the outside until the tea becomes a mushroom. The young chaga mushroom that first broke its shell is thin, with black outer skin and maroon flesh. After the chaga came out, it quickly increased in thickness to survive in the cold (<-50 ° C) Siberian cold, which was not felt in the trees. To increase. Chaga mushroom's outer skin (surface) grows deeper and harder in cold weather for more than 15 years, and the inner part of the flesh becomes hard as stone, and brightly colored leaf veins are found. After 1520 (sometimes rarely), birch trees die from chaga, and chaga end up with birch.

  According to the mummy and chaga mushroom in the Russian edition of the Pure Sciences magazine (8th issue of 2003), two chaga pieces were contained in a 5,300-year-old mummy bag found in the 1991 Alps. In a research team involving Jim Dickson, professor Klaus Oeggl and Dr. Linda Handley, an international archaeological physiologist at the University of Innsbruck, Austria, the muga's chaga, together with the mummy's occupation, the medical environment at that time, and the climate, was intended for human use. Revealed that he was possessing. In Siberia, it has been used in private houses since the early 16th century, and scientific research began in the late 19th century. In 1951, research on chaga began in earnest from the Russian Institute of Pharmaceutical Sciences, which consisted of the VL Komarov Botanic Research Institute under the Soviet Academy of Science and the NK Bulatova, MP Beresinoi, and PA Yakimova, supported by the Moscow Academy of Medicine. . In Russia, chaga is a natural product, but agglomerates are classified as agricultural products and cannot be handled at pharmacies. Products processed more than ground are recognized as drugs and are officially sold at pharmacies.

The chemical composition of chaga is as follows. Chaga contains less than 12.3% ash, which contains SiO ₂ , Fe ₂ O ₃ , Al ₂ O ₃ , CaO, MgO, Na ₂ O, K ₂ O, ZnO, CuO, Mn ₂ O _3, etc. It contains oxides and contains large amounts of potassium. In chaga, oxalic acid, medicinal acid (formic acid), acetic acid, butyric acid, vanillic acid, paraoxybenzo, tetraterpene acid of tetracycline triterpene group, obliquebinoic acid, inonotosan, etc. Acids were detected. It also contains prephenols, polysaccharides (reducing sugars as a result of its hydrolysis), pterins, lignin, cell membranes, steriner-ergosterol, lanosterol, inotodiol and the like. Considered as the primary biologically active substance of Chaga is water soluble chromogen, which is formed from phenol aldehydes, polyphenols, oxyphenolcarboxylic acids and their quinone complexes with chemical activity. Humin-like substances are extracted from the chromogen complex, the breakdown of which is glucose, galactose and xylose.

  Recent studies in Japan have shown that the active ingredients are very high compared to other mushrooms. The nutritional components of chaga are shown in Table 1, and the comparison with other mushrooms is shown in Table 2.

Nutritional Facts of Chaga ingredient Content (Unit 100g) moisture 12% protein 2.1 g Fat 1.5 g Ash 7.1g Sugar 11.7 g Plant fiber 63.9 g salt 2.1mg β-glucan (total amount) 11.3 g calorie 137kcal

                                              ※ Institution: Japan Food Analysis Center

 Comparison of ingredients with other mushrooms Item unit Chaga Mushroom Agaricus Situation Mushroom SOD Unit / g 11,449 3,448 4,452 β- (1,3) D-glucan Μg / 100g 56.68 10.86 5.27 salt mg / ℓ 30.25 56.75 30.37 potassium mg / ℓ 30.25 21.0 9.9 calcium mg / ℓ 8.893 8.8 2.99 iron mg / ℓ 0.42 0.09 0.06 zinc mg / ℓ 0.005 0.005 0.0 magnesium mg / ℓ 1.73 1.92 0.81 Vitamin C mg / ℓ 33.7 22.2 31.5

                                 ※ Institution: Japan Hokkaido Food Processing Center

Looking at the conventional patent technology related to this field is to obtain the active ingredient mostly by boiling water extraction, the directly related patent application is a method for preparation of fermented Inonotus Obliquus and the use ) Is a fermentation microorganism obtained by fermenting a mixture of soybeans, blood meal and sugar using chaga mushroom powder alone or chaga mushroom powder as a raw material in order to increase the functionality of chaga mushroom. The present invention relates to a method for preparing a chaga mushroom fermentation composition by adding to a raw material and fermenting the same, wherein the claim comprises: obtaining a fermentation microorganism source for chaga mushroom fermentation by mixing soybean, blood meal and sugar and naturally fermenting the mixture; And it relates to a method for producing chaga mushroom fermentation, characterized in that the fermentation microbial source obtained in the step is added to the chaga mushroom powder and fermented. However, in the present invention, without using chaga mushroom powder, the whole chaga mushroom mass is used, and only chaga mushroom itself is used without mixing sulloc tea or eoseongcho. In the case of microbial inoculum, a mixture of soybean, blood meal and sugar was not used to ferment, but Nutrient Broth, which is generally used in a laboratory, was used as a medium. In addition, the present invention comprises the steps of washing chaga mushroom, chaga mushroom, brown sugar, mineral water as a main component to form a medium for fermentation, sterilizing for 15 minutes at 121 ℃, the medium cooled to room temperature and lactic acid bacteria Inoculating a mixture of aerobic bacteria, the step of fermentation at a temperature of 20 ~ 30 ℃, filtration and bottling step of sterilization, it can be said that the material and method is fundamentally different from the above application.

   Through the present invention has recently attracted great attention as anti-cancer, anti-diabetic effect in folk medicine, and to develop a technology for producing a healthy drink using chaga mushroom excellent anti-tumor activity, anti-aging action. The technical problem to be achieved through the present invention is to establish a technology for producing beverages by a fermentation method that makes it possible to maximize the effective chaga removal ability, not the simple boiling water extraction commonly used chaga extract. .

In order to achieve the above object, the present invention comprises the steps of washing chaga; Preparing a medium for fermentation based on washed fine powder chaga, brown sugar, and mineral water; Sterilizing the medium at 121 ° C. for 15 minutes; Lactobacillus and medium in a medium cooled to room temperature Inoculating fermented microorganisms mixed with aerobic bacteria; Fermentation at a temperature of 20 ~ 30 ℃; It consists of sterilization by bottling after filtration.

 <Test Example 1>

 This test example was analyzed using the EDA measurement method described in the Korean Food Science Society, 34, No. 3, page 498-4504 published in 2002 as follows. 100 μL of chaga mushroom extract or 1,400 μL of 1X10-4M DPPH (α, α-diphenyl-β-picrylhydrazyl) is added to 100 μL of Chaga mushroom fermentation broth for 4 minutes, centrifuged at 12,000 rpm for 3 minutes, and then the supernatant is taken. . The supernatant is reacted for 10 minutes and the absorbance is measured at 525 nm using a spectrophotometer. The measured absorbance is calculated by the following equation to obtain the EDA value.

EDA (%) = 1-(absorbance of sample / absorbance of distilled water) X 100

<Test Example 2>

 The total polyphenolic compound was analyzed on the basis that the Folin-Ciocalteu reagent was developed by molybdenum blue as a result of reduction by the polyphenolic compound of the extract. 10 ml of the sample and 0.1 ml of the 50% Folin-Ciocalteu's resent solution were mixed and left at room temperature for 3 minutes, and then absorbance was measured at 760 nm using a spectrophotometer (BECKMAN. DU-650. USA). Gallic acid was used as a standard. After preparing the calibration curve, the total polyphenol content of the extract was expressed as mg gallic acid in 100 g of dried Chaga.

 <Test Example 3>

  In order to compare the simple boiling water extraction of chaga mushroom and the fermentation broth of chaga which are commonly used, the reaction temperature and the reaction time were extracted in various ways. Simple boiling water extraction of chaga mushroom was prepared after the reaction by filtration, chaga mushroom fermentation broth was taken out at a certain time during the fermentation process and prepared by filtration. At this time, the change of EDA and total polyphenol content was measured as an indicator of the toxic oxygen removal capacity for the samples tested at each reaction temperature and reaction time, the results are shown in Figures 1 and 2.

 <Test Example 4>

In order to develop a method of maximizing the active ingredient of chaga mushroom, in particular, to develop a beverage production method by fermentation method that makes it excellent in removing harmful oxygen, the following experiment was conducted. Washing chaga, chaga, brown sugar, mineral water as a main ingredient to form a medium for fermentation, sterilizing for 15 minutes at 121 ℃, the medium cooled to room temperature and lactic acid bacteria and The experiment was carried out by inoculating a mixture of aerobic bacteria, fermentation at a temperature of 20 ~ 30 ℃, sterilization by bottling after filtration, and the ability to remove harmful oxygen for the samples taken under each experimental condition. Changes in EDA and total polyphenol content were measured as indicators. The results are shown in FIGS. 3 and 4.

  Currently, most chaga mushrooms are distributed in the form of agricultural products, and some products are simply sold after extraction of hot water packaged products, but if the production of the product according to the present invention can maximize the active ingredient of chaga In particular, it is possible to make chaga fermented beverages with excellent removal of harmful oxygen. Chaga mushroom, which has excellent antitumor activity and anti-aging effect, can improve the usability of active ingredients, and it can create demand and create high value through the commercialization of health food, and contribute to the improvement of public health.

Claims (1)

Washing chaga; Preparing a medium for fermentation based on washed fine powder chaga, brown sugar, and mineral water; Sterilizing the medium at 121 ° C. for 15 minutes; Lactobacillus and medium in a medium cooled to room temperature Inoculating fermented microorganisms mixed with aerobic bacteria; Fermentation at a temperature of 20 ~ 30 ℃; And bottling and sterilizing the filtrate after the filtration process.

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