KR101006831B1 - Sarcodon aspratus mycelia beverage - Google Patents

Abstract

PURPOSE: A beverage containing a sarcodon aspratus mycelium extract is provided to use a sarcodon aspratus mycelium and a mycelial culture of sarcodon aspratus as active ingredients. CONSTITUTION: A beverage containing a sarcodon aspratus mycelium extract uses a hot water extract of lyophilized mycelial products of sarcodon aspratus, lyophilized powder of a mycelial culture of sarcodon aspratus, and their mixture as active ingredients. The hot water extract and purified water are mixed in a weight ratio of 10:1~30:1. The lyophilized powder of the mycelial culture of the sarcodon aspratus is mixed with the purified water in a weight ratio of 100:0.01~1.

Description

Sarcodon aspratus mycelia beverage

The present invention relates to a multipotent mycelium beverage containing a capricorn mycelium, a capricorn mycelium culture solution or a mixture thereof.

In recent years, the beverage market has changed a lot, and healthy beverages are particularly strong. Ingredients used in these beverages include barberry extract, mulberry leaf extract, rice bea extract, mistletoe extract, green tea extract, black garlic extract, sesame extract, guarana extract, alder extract, onion extract, jujube extract, goji extract, Chinese quince concentrate, Various health drinks, such as grapefruit seed extract, pollen fermentation extract, pine cone extract concentrate, sperm sulphate extract, Bokryeong extract, jujube extract, have been commercialized.

Since the extract of Tung mushrooms, which are known to be rich in free amino acids, minerals and polysaccharides, and have anti-cancer and digestive effects, are severely changed in harvesting and price according to the climate, the use of mycelium will solve the problem of supply and demand. The purpose is to provide a beverage using mycelium and culture medium.

In order to achieve the above-mentioned objectives, various researches such as pretreatment of mycelium mycelium and culture medium, various additives and blending, investigation of palatability and characteristic strength, and shelf-life experiment have been conducted to find that mycelium mycelium and culture medium are very suitable as well-being health drinks. The invention was completed.

According to the present invention, there is provided a mycelium mycelium beverage comprising the mycelium mycelium, the mycelium mycelium culture solution or a mixture thereof as an active ingredient.

In addition, according to the present invention, the twill mycelium is added in the form of a hot water extract of a freeze-dried product, and the twill mycelium beverage is provided, wherein the tung mycelium culture solution is added in the form of a powder of the lyophilizate.

The high-performance mycelium beverage according to the present invention is a high value-added health beverage that can be provided at a low cost, and has a high commercial value and a competitive price. Can contribute.

1 is a diagram showing a sensory evaluation sheet for the selection of lyophilic mycelium hot water extract and lyophilic mycelium culture solution ratio;
2 is a view showing the final product sensory evaluation paper,
Figure 3 is a photograph of the lyophilized mycelia culture solution,
Figure 4 is a photograph of the mycelia mycelia lyophilisate,
5 is a photograph illustrating a process of extracting hot water of a stone dry matter,
6 is a photograph of the final product produced in the embodiment according to the present invention,
7 is a view showing the results of sensory evaluation by the flavor type of the culture fluid drink,
8 is a view showing a sensory evaluation result for each type of aroma of the mycelium drink,
9 is a view showing the results of sensory evaluation by the flavor type of the culture solution and mycelium mixed beverage,
10 is a graph showing the sensory evaluation results of the final beverage

Hereinafter, the present invention will be described in detail.

Tung mushrooms are also known as scented mushrooms, and when dried, the scent becomes stronger, rich in free amino acids, minerals and polysaccharides, and anti-cancer and digestive effects.

Since the cultivated mycelium is a stage in which spores germinate and sprout when the spores cultivate spores, it is not strictly a mushroom, but the shoots of the mushrooms are agglomerates, and the bacteria are lumps like threads. Cultivation of is proceeding successfully. The mycelia are almost completely researched, and it is thought that the research field can be widely used in the future. The stalks are not yet popularized mushrooms, but because of this, they can be developed and marketed.

A beverage using the Mycelium mycelium according to the present invention is a beverage containing the Mycelium mycelium, mycelium mycelium culture solution or a mixture thereof as an active ingredient.

Although not particularly limited, the tung mycelium is preferably lyophilized and then added to the beverage by hot water extraction, and the tung mycelium culture medium is preferably added to the beverage in the form of a powder lyophilized and homogenized.

Since hot water extract of lyophilized mycelium has little difference in soluble solid content with time of extraction, it is preferable to extract it within 2 hours because it can reduce time and energy.

In the beverage of the present invention, the blending ratio of purified mycelium hot water extract (soluble solid content of 0.5 ^o Brix) is 7: 1 to 30: 1 in weight ratio, more preferably 10: 1 to 25: 1, and is suitable for purified water and mycelia. The blending ratio of the culture medium freeze-dried powder is 100: 0.01 to 1.0 by weight, more preferably 100: 0.05 to 0.8. The compounding ratio is a result derived from the sensory test.

Analysis results of the mycelia and culture medium are as shown in Tables 1-3. This analysis was performed by separating the mycelia culture from the mycelial culture from the Yangyang County Agricultural Technology Center.

The results shown in Table 1 are the results of general component analysis (calories, moisture, fat, protein, ash, carbohydrate), and the results shown in Table 2 are the amino acid composition analysis using HPLC (AccQ-Tag) (Aspartic acid, Serine, Glutamic acid). , Glycine, Histidine, Threonine, Arginine, Alanine, Proline, Cystein, Tyrosine, Valine, Methionine, Lysine, Isoleucine, Leucine, Phenylalanine), and the results presented in Table 3 are the vitamin C content measured by vitamins .

Item Mycelium Mycelium Mycelial Culture Solution unit Test Methods calorie 481 333 kcal / 100g Food Code (2008) moisture 3.17 10.81 g / 100g Food Code (2008) Atmospheric Heating Drying Method Fat 20.59 0.10 g / 100g Food Extract Act (2008) protein 6.96 5.34 g / 100g Kjeldahl law Ash 2.26 6.13 g / 100g Food Code (2008) Ash Testing Method carbohydrate 67.02 77.62 g / 100g Food Code (2008)

As shown in Table 1, it was determined that the addition of cooking oil was influenced by the high fat content of the mycelia. For reference, in Table 1, calories are calculated by multiplying the protein, crude fat, carbohydrate or sugar content by the coefficient of protein 4, fat 9, and carbohydrate 4 in 100 g of the sample using the Ewater coefficient. It is a value calculated and expressed by the total.

Item mycelium Culture unit Test Methods Vitamin C 0.00 0.00 mg / 100g Vitamin Test Method

As shown in Table 2, the mycelium and the culture medium are judged to be free of vitamin C.

                                                                    mg / 100g amino acid Mycelium Mycelium Cultivation medium Test Methods Aspartic acid 547.1 483.8 Serine 222.4 174.2 Glutamic acid 1,091.3 1,077.9 Glycine 286.3 283.1 Histidine 103.1 78.6 Threonine 337.8 261.3 Arginine 145.8 118.5   HPLC Alanine 259.9 156.4 (AccQ-Tag) Proline 316.9 240.9 Cystein 118.3 60.6 Tyrosine 86.4 67.7 Valine 244.1 251.1 Methionine 45.7 0.0 Lysine 168.7 171.7 Isoleucine 251.8 224.5 Leucine 223.5 194.3 Phenylalanine 161.6 146.7 total 4,610.7 3,991.3

As shown in Table 3, as a result of analyzing the amino acid content of all 17 species, glutamic acid is contained the most in both mycelia and culture.

Hereinafter, the present invention will be described by way of examples.

[Example]

In this embodiment, the fungus mycelium and the culture beverage were prepared through the following process.

-Determination of mycelial culture pretreatment method

-Selection of Additives and Determination of Contents for the Development of Beverage Using Mycelial Culture Solution-Sensory Evaluation

-1st preference degree / characteristic strength investigation

-Determination of the dilution factor of dry powder of mycelium culture

-Secondary preference / characteristic strength investigation

-Incense selection

-Mycelial extract / mycelium extract + culture / culture solution content determination

-Taste adjustment

Final sensory test

-Quality assessment during storage (microbial / physicochemical)

-Final product

The fungal mycelium and the fungal mycelium culture were separated and lyophilized in a lyophilizer for 75 hours and used as a sample. Lyophilization yield was calculated by weight before and after freezing. The freeze-dried mycelium was added to the beverage by hot water extraction, and hot water extraction conditions were determined by measuring the soluble solid content (PR-201α, ATAGO, Japan). The freeze-dried mycelium culture medium was homogenized with a blender (Waring commercial lab blender) and added to the beverage in powder form.

After establishing the method for pretreatment of mycelium and culture medium, 40 recipes with different flavors and beverage composition were collected through internal sensory evaluation to optimize the recipe.

In the sensory test, two types of flavors, NC type (Hagreen) and CS type (Hagreen), which showed the highest preference, were adopted. Was prepared.

PH measurement, soluble solids content measurement, microbial experiment, sensory test and statistical analysis were performed on the prepared product.

◆ pH measurement: After 30 minutes of heat sterilization at 100 ℃ cooled beverage was measured using a pH meter (F-51, HORIBA, Japan) under the same temperature conditions after 24 hours.

◆ Soluble solid content measurement: After 30 minutes of heat sterilization at 100 ℃ cooled beverage was measured using a digital sugar meter (PR-201α, ATAGO, Japan) under the same temperature conditions after 24 hours.

◆ Microbial test: After sealing the sample sterilized at 100 ℃ for 30 minutes, it was measured at a constant interval for 80 days at 4 ℃, 15 days at 35 ℃. The total bacterial count was measured using a plate count agar (PCA, Difco Lab., Sparka. MD. USA) and the coliform group was measured using a chromocult agar (CM. Merck Co., Darmstadt. Germany).

◆ sensory test

A) Sensory tests for the selection of the mixed ratio of mycelium hot water extract

A sensory test was conducted for the ratio of the mixture of hot water extracts of Tung Mycelium and Tung Mycelium culture. Twenty trained sensory test personnel were evaluated using the 9-point hedonic scale. Each sample was contained 10ml and given randomly by three-digit random number. The mixing ratio is as follows and the sensory evaluation sheet is as shown in FIG.

Purified water: Hot water extract = 7: 1 (350: 50)

Purified water: Hot water extract = 15: 1 (375: 25)

Purified water: Hot water extract = 24: 1 (384: 16)

B) Final sensory test

Sensory evaluation was performed on 20 trained panelists of the final product of mycelial culture solution and mycelial beverage. Each sample was put in 10ml and given randomly by specifying a three-digit random number sensory evaluation sheet is as shown in FIG.

◆ Statistical Analysis

SPSS 12.0 was used for this experiment. One-way ANOVA was used and significant differences between samples were tested using Duncan's multiple range test ( P <0.05).

[result]

◆ Probiotic mycelia and culture solution pretreatment

Lyophilized yields of celiac mycelium and culture were 6.43% and 1.10%, respectively, as shown in Table 4. Figure 3 is a photograph of the lyophilized mycelium culture medium, Figure 4 is a photograph of the freeze-dried mycelium, Figure 5 is a photograph of the process of hot water extraction of the lyophilisate.

The hot water extract of lyophilic mycelium lyophilisate was extracted by adding 10 g of sterile mycelium to 500 ml of purified water. The soluble solid content of the extract is shown in Table 5. After 13 hours of measurement at 1 hour intervals, 0.5 ^o Brix showed no difference in soluble solids with extraction time. Therefore, it is judged that extraction may be sufficient within 2 hours without extracting for a long time.

sample Freeze-drying yield (%) Mycelium Mycelium  6.43 Mycelial Culture Solution  1.10

Mycelia of lyophilisate
Hot water extraction time (hr.) Soluble solids content of the extract ( ^o Brix) One 0.5 2 0.5 3 0.5 4 0.5 5 0.5 6 0.5 7 0.5 8 0.5 9 0.5 10 0.5 11 0.5 12 0.5 13 0.5

The composition of the final product optimized through various sensory tests is shown in Tables 6, 7, and 8.

The finished product was sealed in a glass container and then heat sterilized at 100 ° C. for 30 minutes and then cooled. The pear concentrate (69 Brix) and ganoderma lucidum concentrate (65.6 Brix) used in the final product were supplied from Kosi, jujube concentrate (49 Brix) from Jamiwon Biotech, and plum concentrate (39.8 Brix) from Ajin.

Ingredient Example 1 Example 2 Content (g) Content (g) Purified water 400 400 Mycelium mycelium culture liquid 0.4 0.4 honey 10 10 fruit sugar 8 8 Xylitol 8 8 Function crystal glucose 4 4 Pear Concentrate 2 2 Jujube concentrate 0.8 0.8 Purified salt 0.6 0.6 Plum concentrate 0.4 0.4 Vitamin C 0.4 0.4 Taurine 0.4 0.4 Ganoderma lucidum 0.04 0.04 incense 0.653 0.87   (NC type) (CS type)

Ingredient Example 3 Example 4 Content (g) Content (g) Purified water 375 375 Mycelial hot water extract 25 25 honey 10 10 Zyritol 8 8 fruit sugar 8 8 Function crystal glucose 4 4 Pear Concentrate 2 2 Jujube concentrate 0.8 0.8 Purified salt 0.6 0.6 Plum concentrate 0.4 0.4 Vitamin C 0.4 0.4 Taurine 0.4 0.4 Ganoderma lucidum 0.04 0.04 incense 0.653 0.87 NC type CS type

Ingredient Example 5 Example 6 Content (g) Content (g) Purified water 384 384 Mycelium mycelium culture liquid 0.2 0.2 Mycelial hot water extract 16 16 honey 10 10 Zyritol 8 8 fruit sugar 8 8 Function crystal glucose 4 4 Pear Concentrate 2 2 Jujube concentrate 0.8 0.8 Purified salt 0.6 0.6 Plum concentrate 0.4 0.4 Vitamin C 0.4 0.4 Taurine 0.4 0.4 Ganoderma lucidum 0.04 0.04 incense 0.653 0.87 (NC type) (CS type)

pH measurement results: pH was 3.81 for all six products, the results are shown in Table 9. There was no difference in pH between the culture medium and mycelia.

Sample pH Example 1: Culture NC 3.81 Example 2: Culture CS 3.81 Example 3: Mycelium NC 3.81 Example 4: Mycelium CS 3.81 Example 5: Culture and Mycelium Mix NC 3.81 Example 6 Culture and Mycelia Mixed CS 3.81

Soluble solids content was 6.9 ° Brix for all six products did not show a difference between the culture medium and mycelia. Soluble solids content of the final product is shown in Table 10.

Sample ^o Brix Example 1: Culture NC 6.9 Example 2: Culture CS 6.9 Example 3: Mycelium NC 6.9 Example 4: Mycelium CS 6.9 Example 5: Culture medium and mycelium mixed NC 6.9 Example 6 Culture and Mycelia Mixed CS 6.9

Microbial test results: Table 11 shows the results of microbial test according to storage temperature during storage period of this mycelium and culture beverage. Under sterilization conditions at 100 ° C for 30 minutes, neither total nor coliforms were detected during storage. Sterilization conditions in this experiment were judged to be suitable as sterilization conditions of mycelia and culture beverages.

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Sensory test result

A) Sensory test for selection of mycelial hydrothermal extract ratio (Duncan¡multiple test, P <0.05)

When the ratio of purified water and tung mycelium hot water extract was 7: 1, the preference was the lowest at 3.85 points. There was no significant difference between 15: 1 and 24: 1 (p> 0.05), and the degree of preference was 5.80 and 6.15, showing more than 5 points. Table 12 shows the purified water and tung mycelium hydrothermal extracts by ratio.

Sample Preference (mean ± standard deviation) 7: 1 3.85 ^a ± 1.531 15: 1 5.80 ^b ± 1.056 24: 1 6.15 ^b ± 1.348

B) Final sensory test

Sensory evaluation results according to the flavor type of the beverage is shown in Figure 7, 8, 9. The degree of acceptability was evaluated on a 9 point hedonic scale, and the term of acceptability scale was presented as 9 points = "very good", 5 points = "normal", 1 point = "not good at all". Evaluation was made possible.

Color, aroma, taste, sweetness, sourness, and overall preference did not show any significant difference in all items (P> 0.05), and all three beverages showed higher scores in overall preference, aroma, and taste in the CS type. Appeared.

The sensory evaluation result of the comprehensive drink is shown in FIG. 10. In Figure 10, embryo NC is Example 1, embryo CS is Example 2, bacteria NC is Example 3, bacteria CS is Example 4, embryos + bacteria NC is Example 5, embryos + bacteria CS is the last of Example 6. It is a drink.

Claims (5)

A blend of hot water extract of lysine mycelia lyophilisate, lyophilized powder of lysine mycelium culture medium or a mixture thereof as an active ingredient and purified water, wherein the purified water and the hot water extract (soluble solids content of 0.5 ^o Brix) The ratio is 10: 1 to 30: 1 in weight ratio, and the blending ratio of the purified water and the lyophilisate culture solution lyophilized powder is 100: 0.01 to 1.0 in weight ratio.
delete delete delete The method according to claim 1, wherein the additive contains one or more selected from the group consisting of honey, fructose, xylitol, glucose, pear concentrate, jujube concentrate, plum concentrate, vitamin C, taurine, and ganoderma lucidum concentrate. Mycelium drink.

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