KR100850182B1 - Brewing koji with improved antioxidant activity and method of producing sake thereof - Google Patents

Abstract

In the present invention, by preparing a solid cultured situation mushroom mycelium by solid culture of dried mushroom mycelium on grains and adding it in the production of koji to prepare a koji mushroom containing saeng mushroom mycelium with improved antioxidant activity, and then use this koji in alcohol production, The antioxidant activity of liquor products is improved, and the present invention relates to a method for producing a health functional liquor that has a prophylactic effect such as aging due to the accumulation of free radicals in the body, various adult diseases, and cancer.

Situation mushroom, Felinus linteus, koji, antioxidant activity, fermentation, alcoholic beverage

Description

Brewing koji with excellent antioxidant activity and manufacturing method of liquor using the same {Brewing koji with improved antioxidant activity and method of producing sake

1 is a flow chart showing a method of producing a mushroom mushroom mycelium containing a cultured mushroom mycelium with improved antioxidant activity by inoculating the bacteria isolated from the situation mushroom in grains, solid culture to produce a mushroom mushroom grain culture mycelium, and added to the production of koji.

Figure 2 is a flow chart illustrating a method for producing liquor by applying the koji mushroom mycelium-containing Coji prepared in Figure 1 to the fermentation.

The present invention relates to the production of koji, a fermentation agent for brewing with excellent antioxidant activity, and to a method for producing liquor using the same.

Koji is an artificial breeding of mold for brewing grains, and is a glycosylation agent that differs from malt that naturally attaches and cultures molds, bacteria, and yeasts in the air to grains. Cozy's role is the most important role in brewing by supplying yeast nutrition source through liquefaction and saccharification of starch raw material, promoting yeast growth, fermentation, giving flavor to main ingredient, and preventing pollution of base liquor.

Situation mushrooms are also known as woody mud mushrooms, and in Dongbobogam, it is written on the flakes under the name Sangmokyi (桑 木耳). The shade is 6-12cm in diameter and 2-10cm thick, and has various shapes such as semicircle shape, flat shape, round mountain shape, and horseshoe shape. It is a perennial tree that grows on mulberry trees and is a wood fungus. It is known to have excellent anti-cancer and immunity enhancement effects due to its excellent antioxidant activity, and it is cultivated in large quantities in Korea as a valuable medicine. For medicinal use, the moon appears clear as yellow or light yellow and has no taste and aroma. The taste is mild and it is good to eat. Due to its excellent anti-cancer and immune enhancing effects, it is widely used as a herbal medicine or health supplement.

Conventional domestic patents related to situation mushrooms can be obtained by extracting patents on situation mushroom cultivation methods and situation mushrooms in various ways to obtain anti-cancer substances or manufacturing cosmetics, functional drinks, health supplements, medicines, foods, etc. There are many things about it. Republic of Korea Patent Publication No. 515565 (published: September 16, 2005) describes a method for producing a polysaccharide by hydrothermal extraction of the situation mushroom with citric acid aqueous solution. In addition, the Republic of Korea Patent Publication No. 368681 (published date: January 24, 2003) is mixed with the water of Felinus linteus mycelium and irradiated with the microwave solution to obtain a polysaccharide extract and the extract is filtered, concentrated and dried to anticancer Described are methods for preparing polysaccharides. Among the liquors, there are many attempts to extract active ingredients by simply adding situation mushrooms during fermentation or by simply leaching situation mushrooms in alcoholic or distilled soju. For example, Korean Patent Publication No. 419882 (published date: March 3, 2004) relates to alcoholic beverages, after centrifugation by liquid culture of the mycelium of mushrooms, the mycelium is collected and the mycelium dust is produced after crushing. A mycelium containing alcohol hydrolase derived from a mushroom characterized by a suspension is described and the liquor produced by fermenting the mycelium is described. Medicinal herbs using this patent include 'Millennium Promised' products sold by Millennium Co., Ltd. However, the patent is fermented by adding mushroom mycelium containing alcohol hydrolase instead of yeast, and there are many differences from the general liquor manufacturing process. On the other hand, the situation mushroom fruiting body is a very expensive mushroom that takes more than three years to harvest, so adding directly to alcohol fermentation is a significant cost. As an alternative to this, a method of cultivating situation mushroom mycelium and adding it to alcohol fermentation may be considered. Not only does it adversely affect the flavor of the liquor, but the antioxidant activity of the final product is not high. In addition, the method of adding a cultured mushroom strain to liquid mycelium by collecting the mycelium and fermenting it in alcoholic fermentation contains malt extract, yeast extract, and potato extract in the medium, so that even if the mycelium is washed well, the flavor of the medium remains. Can have a negative impact on

Therefore, this technology is used to manufacture cozy with improved antioxidant activity by using a mycelium instead of the expensive situational fruiting body. none. In addition, if the antioxidant activity of liquor products is improved by brewing koji with improved antioxidant activity, the flavor of the product can be expected to be improved, and it will be sufficient as a functional liquor with health-promoting effects such as cancer prevention at low cost. It is expected.

Therefore, an object of the present invention is to provide a method for producing a functional alcoholic beverage with high antioxidant activity without affecting the flavor by improving the problem of adding the situation mushroom fruiting body or mycelium in the existing method during alcohol fermentation.

The present invention relates to a method for producing a koji improved antioxidant activity by inoculating the bacteria isolated from the situation mushrooms in grains, solid culture to prepare a situation mushroom grain culture mycelium, and then adding the grain culture mycelium in the production of koji.

The present invention relates to a method for producing koji mushroom containing improved antioxidant activity consisting of the following steps. (a-1) After the raw material grains were hydrolyzed and autoclaved, (a-2) the situation mushroom mycelium culture solution was inoculated into the raw material grains for solid culture, and (a-3) the cultured mushroom mushroom mycelium was dried and Grinding to prepare dried mushroom mycelium mycelia; (b-1) washing the raw grains, absorbing moisture, and then preparing the raw grains drained from water; (b-2) drying the mycelium product prepared in step (a). After adding and mixing the raw material grains to increase the weight, to prepare a gourd rice, (b-3) cooling the gourd rice, inoculated and incubated in the final production of koji mushroom containing the improved antioxidant activity comprising the step of It relates to a manufacturing method.
Simplifying the steps of the present invention, (a) inoculating solid mushrooms by increasing the situation mushroom mycelium culture broth; (b) drying and grinding the cultured mushroom mushroom mycelium to prepare a dried mushroom mushroom mycelium; (c) adding and mixing the mycelium dried material prepared in step (b) to the raw grain to increase the weight to produce gourd rice; (d) relates to a method for producing koji mushroom containing improved antioxidant activity, comprising the step of cooling the gourd rice and inoculating and culturing the final product to prepare koji. In another aspect, the present invention provides a method for producing a Coji to improve the antioxidant activity by extending the total Cozy manufacturing time to 40 hours to 100 hours. The situation mushroom used in the present invention is Felinus linteus, and more particularly, relates to a method for producing an antioxidant activity-enhanced situation mushroom containing koji characterized in that the situation mushroom is Felinus linteus KCTC-8936P.

Therefore, the present invention provides a koji mushroom containing mycelium mycelium with improved antioxidant activity, and the liquor, sugar and water containing starch other than the koji and cereals can be fermented as raw materials to produce liquor having excellent antioxidant activity. There is this.

In another aspect, the present invention provides a method for producing distilled sake juice containing fermented raw mushroom mycelium containing starch and starch with improved antioxidant activity, water to make fermentation, and distilled sour do.

Alcoholic beverages referred to in the present invention include Takju, Yakju, Cheongju, and Distilled Shochu. In addition, the present invention also provides a method for producing a distilled shochu prepared by the present invention mixed with the existing general distilled shochu, or mixed with a diluting shochu to adjust the flavor.

In order to achieve the above object, the present invention first, solid culture of the situation mushroom mycelium in the raw material for alcoholic fermentation, and then dried to produce a solid culture situation mushroom mycelium. The situation mushroom mycelium is mixed with the soaked and dehydrated grains, and the koji with improved antioxidant activity is prepared through the process of increasing and final inoculation. Koji using Asp . Kawachii , which is used in most medicinal liquor and distilled soju, requires about 40 hours of total manufacturing time. In the present invention, by increasing the total manufacturing time while controlling the humidity in the last step of manufacturing the Coji can be produced more improved Coji antioxidant. The total manufacturing time of 40 hours to 100 hours is suitable for improving the antioxidant activity, and 50 hours to 60 hours was found to be optimal.

In addition, the use of this koji in liquor production can ultimately improve antioxidant activity and produce functional alcoholic beverages with health-promoting effects such as cancer prevention.

There are various kinds of situation mushrooms that can be used both at home and abroad, but they are confirmed as patents by DNA testing and registered as patents, and have been deposited at KCTC, an international depositing institution, and can be mass-produced by artificial cultivation. The use of situational mushrooms, such as KCTC-8936P, belonging to Felinus linteus, which makes it easy to obtain raw materials, has several advantages. First of all, the domestic natural mushrooms and the appearance is the same, it is possible to obtain a reliable raw material proved as a situation mushroom inexpensively and easily, accordingly, various health promotion effects by the antioxidant activity to be obtained in the present invention can be reliably achieved. It will be possible.

In the above method, the amount of water supplied when the raw material grains for alcoholic fermentation is increased to solidly culture the situation mushroom mycelium may be mixed in a weight ratio of 0.5 to 3 times the weight of the raw material.

In addition, in the above method, the time for mixing and increasing the solid cultured situation mushroom mycelium dried material and the immersed raw material in order to prepare the koji with improved antioxidant activity is preferably 20 to 60 minutes.

Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples, but these examples and test examples should not be understood as limiting the scope of the present invention.

Example 1 Preparation of Situary Mushroom Mycelia Solid Cultured Dried

The isolate was used as a spawn in the fruiting body of the deposited strain KCTC-8936P (Felinus Linteus), which was patented as a new situation mushroom in Korea Patent Publication No. 0309683 (Notice date: September 29, 2001). The isolated bacteria were shaken for 5 to 10 days in a 500 ml Erlenmeyer flask containing 100 ml of PDB (Difco. Co.) complex medium (Table 1). 0.5 kg of rice barley was washed and immersed in a 1 L beaker to adjust the water supply ratio to 100 to 150%, and then autoclave and cooled at 121 ° C. for 30 minutes. Pour 20 to 50 ml of the mycelium culture solution directly and inoculate to incubate at 25 to 30 ° C. It was. Yellow mycelia began to spread on the surface of barley rice after 3 to 4 days, and yellow mycelium was spread evenly to the inside of barley rice after 7 to 10 days, thus drying and grinding at room temperature to prepare dried barley rice mycelium.

TABLE 1

 Medium Medium composition (g / L)  Potato starch 4.0  Dexrose 20.0  pH 5.1 ± 0.2

Example 2 Preparation of Cozy Mushroom-Containing Mycelium

(1) Wash 1kg of white rice or barley rice in water until whitening disappears, soak in water for 1 ~ 3 hours to absorb water, and then take out and remove enough water attached to the grain for 1 ~ 3 hours.

(2) Add 1% (w / w) of the dried mushroom barley rice mycelium prepared in Example 1 to the white rice or barley rice that has been drained and mix it evenly, and then cook it for 30 minutes to 1 hour, and cool it. .

(3) Add 0.1 ~ 0.2% (w / w) of white soup ( Asp . Kawachii ) to the soybean rice , mix it evenly, and adjust the temperature and humidity for 50 hours in a koji production machine. Cozy was prepared (see Figure 1). Temperature, time and humidity in the manufacturing process of the Cozy is shown in Table 2.

TABLE 2

Temperature change Relative Humidity (%) 1 section Hold at 35 ℃ for 2 hours 95 2 sections 8 hours at 38 ° C 95 3 sections Hold at 38 ℃ for 19 hours 95 4 sections Lowered to 34 ° C. for 1 hour 95 5 sections 10 hours at 34 ℃ 95 6 sections Hold for an additional 10 hours at 34 ℃ 90

<Comparative Example 1> Preparation of Situary Mushroom Fruiting Body Cozy

In preparing the Coji as in <Example 2>, in step (2), 0.2% (w / w) of the dried mushroom body fruit body instead of the dried mushroom barley rice mycelium was added to the same method as in <Example 2> As a result, a mushroom containing fruiting body fruit was prepared.

<Comparative Example 2> Manufacturing existing Cozy

When making the gourd rice for the production of koji did not add the dried mushroom barley rice mycelium in step (2) of <Example 2>. In addition, the temperature, humidity, and time conditions for the production of the Coji was carried out up to 5 sections only in [Table 2] of <Example 2> to prepare a Coji for a total of 40 hours.

Test Example 1 Antioxidant Activity of Cozy Containing Situary Mushroom Mycelia

In order to measure the antioxidant power of the Cozy extracts prepared in <Example 2>, <Comparative Example 1> and <Comparative Example 2>, the hydrogen electron donating ability which is one of the indicators of the antioxidant power was DPPH (1,1-Diphenyl-2). -picrylhydrazyl) radical scavenging activity was measured as follows.

First, 20 g of Cozy prepared in Example 2 was extracted with shaking 100 ml of water at room temperature for 3 hours, filtered and filtered to prepare a Cozy extract. A DPPH solution was prepared by dissolving DPPH 16 mg in 200 ml Absolute ethanol. 0.5 ml of koji extract was mixed with 0.5 ml of 0.1 M acetic acid buffer (pH 4.0), 4 ml of distilled water, and 5 ml of DPPH solution. The mixture was stirred vigorously with vortex and reacted at 50 ° C. for 20 minutes to measure absorbance at 526 nm. Antioxidant power was expressed as EDA (Electron donating ability) (%) expressing the degree of decrease in absorbance of the sample added as compared to the control, the results are shown in [Table 3].

TABLE 3

Existing Cozy <Comparative Example 2> Mycelia added koji <Example 2> Fruiting body added Cozy <Comparative Example 1>  EDA (hydrogen donating ability,%) 59.5 78.0 63.7

As can be seen in Table 3, the koji prepared by adding the cultivated mushroom mushroom mycelium to the barley rice was about 31% better than the conventional koji without adding the mushroom.

Example 3 Preparation of Yakju using Cochylated Mushroom Addition

 Cereal fermented liquor including Tak, Yakju and Cheongju are prepared by mixing the fermentation with grains, starch other than grains, koji, and water without fermentation (Takju), or by filtration and preparation. (Yukju), Cheongju is produced by fermentation, filtration, and formulation in the same manner using only rice (including glutinous rice) in the grains. Rice was used as a raw material, and Cozy was fermented using Coji containing the situation mushroom mycelium of <Example 2> to give antioxidant properties of the situation mushroom to the sake liquor, and produced a medicine with high antioxidant activity. same.

(1) foot brewing

Cozy 1kg prepared in <Example 2>, 20ml of yeast broth cultured at 30 ° C. for 2 days in YM Broth (Difco co.) Complex medium and 1.5ℓ of water were mixed and incubated at 20-25 ° C. for 3-5 days The base liquor was prepared.

(2) drenching

(A) Gouda rice production

Wash 4kg of white rice in running water until white turbidity disappears, then immerse it for 2 ~ 5 hours and lift it out for 1 ~ 3 hours. At this time, the absorption rate of the immersion rice is 25 ~ 32% of the raw material. Distilled rice with water was steamed in a steaming pot for 30 minutes to 1 hour and cooled to prepare a gourd rice.

(B) drenching

4kg of the soybean rice, 0.1kg of koji, and 8.5L of water were added well to the base liquor prepared in (1) and fermented at 20-25 ° C. for 8-12 days.

(3) dedication

After the fermentation was completed, the rice wine was analyzed, and then, after pressing, filtration, water and additive addition, bottling, and sterilization, a medicine of about 14 degrees was prepared.

Example 4 Preparation of Distilled Soju Using Coated Mushrooms

Distilled distilled liquor is produced by distillation under reduced pressure or atmospheric pressure by distillation of Tak, Yakju and Cheongju fermented with single-stage distillation, so the process until fermentation is similar to Tak, Yakju and Cheongju. Accordingly, the fermentation was carried out using the Coji containing the mushroom mushroom mycelium of <Example 2>, the fermentation broth was distilled under reduced pressure to prepare a distilled distilled liquor using the cocoa containing mushroom mushroom mycelium, the manufacturing process is as follows.

(1) manufacturing of alcohol

It was prepared in the same manner as in <Example 3>.

(2) distillation

The distilled liquor was prepared using a tap water as a cooling water under the distillation temperature of 40 to 70 ° C. and a reduced pressure of 600 to 720 mmHg under a single pressure distillation system.

(3) dedication

The distilled liquor can be blended, filtered, and bottled to prepare a distilled soju at 25 degrees.

<Comparative Example 3> Manufacturing existing medicine

Except for using a common koji that does not contain the situation mushroom mycelium in <Example 3> was carried out in the same manner as in <Example 3> to prepare a conventional medicine.

<Comparative Example 4> Preparation of Yakju using Coch with added fruiting body

In the same manner as in Example 3, except that Coji prepared by adding the same amount of the situation mushroom fruiting body instead of the situation mushroom mycelium in <Example 3> was prepared in the same way .

<Comparative Example 5> Preparation of existing distilled soju

Existing distilled soju was prepared in the same manner as in <Example 4>, except for using a common koji containing no situation mushroom mycelium in <Example 3>.

Test Example 2 Antioxidant Activity and Principal Characteristics of Yakju, Using Coated Coriander Containing Situation Mushroom Mycelia

Antioxidant activity and main characteristics of the herbal medicine prepared in <Example 3> and the conventional medicine prepared in <Comparative Example 3> were compared. The measurement results are shown in [Table 4].

TABLE 4

division Existing Yakju <Comparative Example 3> Yakju using mycelium added Cozy <Example 3> Yakju with fruiting body added Cozy <Comparative Example 4> Situation mushroom mycelium added company A  Antioxidant activity (EDA,%) 46.7 60.3 54.7 42.3  Week (%) 16.7 16.7 16.8 14.0  Color difference (ΔE) 7.9 5.2 5.4

※ Antioxidant activity was measured by adjusting the level of prototyping to 14%, similar to A company's drug product.

As it can be seen in Table 4, it was confirmed that the antioxidant drug of the medicinal herb using Coji added with the situation mushroom mycelium (Example 3) showed the highest antioxidant ability to produce a high functional antioxidant drug. In particular, the addition of the situation mushroom mycelium demonstrates that the present invention is very effective as the antioxidant activity is significantly higher than that of the commercial A company. On the other hand, <Example 3> Yakju using Cozy with the addition of the situation mushroom mycelium showed stable alcoholic fermentation due to the small difference in the degree of alcohol compared to the existing Yakju of <Comparative Example 3>, and the color of the prototype <Comparative Example 3> It was pale yellow compared to the existing Yakju, which gave a nice visual impression.

Test Example 3 Sensory test of Yakju and existing Yakju according to the present invention

The herbal medicine of the present invention prepared in <Example 3> and the traditional herbal medicine prepared in <Comparative Example 3> were subjected to sensory tests of cleanliness, softness, and synthetic beauty, including kojichi, which is classified as bad. The evaluation criteria of sensory evaluation were divided into very good (5 points), excellent (4 points), moderate (3 points), slightly bad (2 points) and very bad (1 point), and the results are shown in [Table 5]. Same as

 TABLE 5

division Existing Yakju <Comparative Example 3> Yakju of the present invention <Example 3> Koji 3.2 4.2 Clean 3.6 4.0 Softness 3.7 4.3 Synthesis 3.5 4.2

As can be seen in Table 5, the herbal medicine of the present invention was excellent in the general beauty of the overall flavor of clean and soft compared to the existing medicine because there is little Kojichi and the taste of the typical flavor of Yakju.

In the results of <Test Example 2> and <Test Example 3>, the main characteristics of the medicinal herbs according to the present invention showed a clear and soft flavor due to the removal of visual softness, coziness and a stiff taste according to the pale yellow color. The effect was similar to the treatment of activated carbon commonly used in the formulation of alcoholic beverages. This is considered to be related to the situation of the mushroom culture mycelium solid culture dried in Example 1 is similar to the activated carbon.

Test Example 4 Sensory Test of Distilled Shochu and Distilled Shochu according to the Invention

The distilled soju of the present invention prepared in <Example 4> and the existing distilled soju prepared in <Comparative Example 5> by the same method as in <Test Example 3> of the fragrance, taste, clean, soft and synthetic beauty The sensory test was carried out, and the results are shown in [Table 6].

 TABLE 6

division Existing distilled soju <Comparative Example 5> Distilled shochu of the present invention <Example 4> incense 3.5 4.2 Already 3.9 3.9 Clean 3.5 4.1 Softness 3.6 4.0 Synthesis 3.6 4.0

As can be seen in Table 6, the distilled soju of the present invention was excellent in the flavor, cleanness, and softness compared to the existing distilled soju, and also in the synthetic rice showing the overall preference.

According to the present invention, a solid culture of the situation mushroom mycelium is added to the raw material for alcohol fermentation, and it is added during the manufacture of the koji to prepare the koji with the improved antioxidant activity under different conditions such as the conventional method of preparing the koji and the manufacturing time and humidity. By using it for the production of alcoholic beverages, the antioxidant activity of alcoholic beverages is improved, and health functional alcoholic beverages having a prophylactic effect such as aging due to the accumulation of free radicals in the body, various adult diseases, and cancer can be produced.

In addition, Tak, Yakju, and Cheongju prepared by the present invention have a pale yellow color to give a visually subtle feeling. Alcoholic beverages can be prepared.

Claims (9)

Method for producing koji mushroom containing improved antioxidant activity consisting of the following steps. (a) inoculating the raw mushroom mycelium culture medium with the increased raw grains for solid culture; (b) drying and grinding the cultured mushroom mushroom mycelium to prepare a dried mushroom mushroom mycelium; (c) adding and mixing the mycelium dried material prepared in step (b) to the raw grain to increase the weight to produce gourd rice; (d) cooling the gourd rice and inoculating and incubating the final product to prepare the koji. The method of claim 1, wherein the total manufacturing time is 40 hours to 100 hours to produce the Coji, the method of producing a Coji improved antioxidant activity, characterized in that. The method of claim 2, wherein the situation mushroom is Felinus linteus, the method of producing a koji improved antioxidant activity. The method according to any one of claims 1 to 3, wherein the situation mushroom is Felinus linteus KCTC-8936P. Koji mushroom mycelium containing the improved antioxidant activity produced by the method of any one of claims 1 to 3. The antioxidant activity of claim 5, wherein the modified mushroom mushroom mycelium containing koji, cereals, starch other than cereals, sugar, water, fermentation as a raw material manufacturing method of liquor characterized in that the antioxidant activity of the product is improved. The liquor according to claim 6, wherein the liquor is one selected from Takju, Yakju, and Cheongju. The method of claim 5, wherein the antioxidant activity of claim 5 is improved. A method for preparing shochu, characterized in that the distilled soju prepared by the method of claim 8 is prepared by mixing at least one selected from conventional distilled soju or diluted distilled soju.

Images