KR101027964B1 - Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms - Google Patents

Abstract

The present invention relates to a functional food comprising Koami brown rice grown in medicinal mushrooms and a method for producing the same, and more specifically, to Koami brown rice, inoculated and cultured by inoculating the complex mushroom bacteria Koami through the metabolic process of the organism It is possible to provide Goami No. 2 mushroom rice, in which the dietary fiber component of the rice is partially decomposed, so that the Goami rice is suitable for consumption by consumers, and the pharmacological ingredient of the mushroom is included, thereby doubling the functional and nutritional ingredients.

Mushroom, Goami Rice

Description

Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms

The present invention relates to a functional food comprising Koami brown rice cultivated with medicinal mushrooms and a method for producing the same, and more specifically, to incubating by inoculating the complex mushroom bacteria in Koami brown rice, through the metabolism of the organism Koami It is possible to provide Goami No. 2 mushroom rice, in which the hemicellulose component of the rice is partially decomposed so that the Goami rice is suitable for consumption by consumers, and the pharmacological component of the mushroom is included, thereby doubling the functional and nutritional ingredients.

Goami No. 2, nurtured by the Rural Development Administration's Crop Experiment Station, Teams, is a special health functional rice that contains twice as much dietary fiber as regular rice. It was specially grown on fertilized pears of a la carte rice, which is a high-quality rice with a good taste of rice. It was officially registered as a variety called Goami No. 2 (dietary fibrous rice) in 2003. Goami No. 2 has a high content of hemicellulose, a dietary fiber that is indigestible by the digestive enzymes in the human body, and has an indigestible property that starches are not digested well. It is known that it can be expected to reduce weight and diabetes.

As a food manufacturing technology using Koami No. 2 developed so far, Korean Patent No. 10-0817028 (2008.03.20) describes an alcoholic fermentation broth using Koami No. 2, a high dietary fibrous rice, and a method for producing a low alcoholic fermentation beverage using the same. Is disclosed. In order to maximize the functionality of Goami No. 2 rice, this technology uses Goami No. 2, a high dietary fiber rice, as a raw material to add 4% of the fermentation agent to the raw rice; The amount of yeast added was 0.2% of the total amount of rice flour; Fermentation temperature is adjusted to 30 ℃; It provides an alcoholic fermentation drink characterized in that the fermentation period is within 3 days. However, the alcoholic fermentation mother liquor corresponds to the liquor, even if there is a functional problem is not suitable as a general-purpose food.

On the other hand, mushrooms have been used for edible and medicinal for about 3,000 years, and it is reported that the substances derived from mushrooms are useful for the treatment or prevention of cancer and various diseases caused by immune enhancement. Mushrooms are divided into Mycelium and Fruiting Body. Mycelium means that spores of mushrooms germinate to form a thread. Abundance of bioactive substances and germs are germinated to form sprouts , Called mushrooms.

As the immune system of the human body is activated, it is extremely difficult to develop a disease, and thus the medical community has recently been actively researching the human immune system. When cancer develops, the "human immune mechanism" acts to prevent its growth or metastasis. As an immune mechanism, researches on mushroom polysaccharides are being actively conducted, and among them, the results of the studies that the polysaccharides contained in mushrooms are very effective in treating cancer and are excellent in effect. Pharmacological studies of mushrooms have been known to activate immune function following chemotherapy following liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system. .

Among the functional crops that are currently on the market, for example, rice, which contains functional substances such as gungjungjang, ginseng rice, and green tea rice, has added nutrients such as chitosan, minerals, and calcium. New functional rice is also emerging. In addition, other bio-rice (bioactive rice), red mushroom rice, live rice (germ) are on the market.

Although Koami 2 is very useful to consumers because it contains a large amount of fiber, it has a high content of hemicellulose, a dietary fiber that is not digested by enzymes in the human body, and is difficult to digest starch. It is a rice variety that is less useful in terms of digestion. Therefore, when the rice is cooked using Koami No. 2, it is not as luxurious as ordinary rice, and has high hardness and low stickiness. Because of these characteristics, when eaten with rice has a rough taste in the mouth and undesirable sensory properties.

Therefore, there is a need to solve this problem, and in particular, to provide a form of Koami 2's improved food that consumers can easily consume without objection while maintaining or increasing functionality.

The present inventors earnestly studied to further double the functionality of Koami 2 and to improve its intake, and as a result, when cultivated Koami 2 brown rice in the presence of minerals or mushrooms as described below, some of the hardly decomposable dietary fibers are decomposed. As a result, the present invention has been found to be easy to ingest, as well as to include nutrients of mushrooms and minerals to further enhance functionality.

Therefore, the present invention overcomes the conventional problems as described above, in order to further enhance the utilization of Goami No. 2 by using the nutritional components of mushrooms (eg chaga, Ganoderma lucidum and situation mushrooms) described below Goami No. 2 The purpose of the present invention is to provide Koami No. 2 mushroom rice, which further improves palatability and taste and further improves and maximizes ease of ingestion by culturing.

In still another aspect, the present invention provides a method for preparing Koami No. 2 rice, which contains an organicized mineral and medicinal mushroom nutrient.

Another object of the present invention is to provide a method for producing Koami No. 2 rice, which contains abundant minerals and / or mushroom nutrients, to enhance income of growers and to greatly contribute to human health.

A further object of the present invention is to easily ingest Goami No. 2 containing mineral and mushroom nutrients by biological method through daily diet, and supply various energy sources to the human body and potentially various diseases. To provide a method of producing Koami No. 2 brown rice containing minerals and nutrients of mushrooms that can prevent or cure the disease.

The mineral-containing Goami No. 2 brown rice mushroom rice of the present invention is present in a form in which the fiber is decomposed, so it is easy to ingest and has the effect of using pharmacological components such as minerals and mushrooms.

The present invention, in one aspect, by using the nutrients of mushrooms (eg chaga, ganoderma lucidum and situation mushrooms) by cultivating Koami No. 2 under certain conditions to further improve palatability and taste and further improve the ease of intake Provided is a method of producing Koami No. 2 brown rice mushroom rice maximized. It may be desirable to carry out the method as schematically shown in FIG. 1.

Previously, the functionality or pharmacological effects of the mushrooms themselves have been known in many literatures, but few attempts have been made to add the functionality of other bioactive substances using mushrooms. According to the present invention, the problem of ingestion of Goami brown rice, which is a functional rice containing high dietary fiber, is applied to the biological metabolism or culture system of medicinal mushrooms, thereby partially decomposing hemicellulose and starch, and thus easily consumed by consumers. By multiplying high-functional nutrients into foods, the functionalities are further increased to increase the function of Koami 2. That is, in the present invention, the mixed mushroom bacteria and Koami No. 2 are mixed and used as the nutrients of the mushrooms. It is possible to produce a variety of products, such as multifunctional rice products, in particular, high-nutrition mushroom nutrition rice red pepper paste, mushroom nutrition rice raw material raw material by this technology.

Hereinafter, the present invention will be described in more detail.

Therefore, in the specific embodiment of the present invention,

a) Add malt to purified water and saccharify overnight at 55 ~ 66 ℃, inactivate enzyme for 20 ~ 30 minutes at 95 ~ 110 ℃, filter, and sterilize by adjusting the sugar content of extract to 10 ~ 13 brix Preparing malt extract liquid medium after treatment,

b) Cutting the three parts of the situation fungi, chaga and ganoderma lucidum mycelium each by 0.7cm x 0.7cm with platinum teeth and incubated in the malt extract liquid medium at 15-37 ° C for 7-14 days, Obtaining a liquid spawn,

c) sterilizing Koami No. 2 brown rice in clean culture vessel for 1 hour at 121 ℃,

d) inoculating 5 ~ 15% of each cultured mushroom spawn in Goami No. 2 brown rice;

e) culturing the inoculum for 30 to 45 days at 25 to 28 ℃,

f) shaking the incubator once every 2-3 days if the mushroom mycelium begins to grow on the rice surface as a whole after the inoculation, to prevent the rice from clumping, and

g) the step of culturing after freeze drying or drying using 65 ~ 85 ℃ hot air dryer

It provides a manufacturing method of Goami No. 2 brown rice mushroom rice containing the nutritional component of the mushroom and easy to digest.

Mushroom bacteria used in the present invention is not particularly limited, but the complex mushroom bacteria than the single mushroom bacteria is preferable, in particular chaga, situation mushrooms and Ganoderma lucidum and the like are most preferably used in combination, medium ( For example, malt extraction liquid medium) may be added together. Complex mushrooms are suitably inoculated in an amount of 5 to 15% based on the total volume. Cultivation is preferable to stationary culture rather than shaking culture.

Providing mushroom nutrient-containing Goami No. 2 rice according to the present invention is inoculated with cultivated Goami No. 2 by inoculating complex mushrooms, followed by cultivation, containing Goyang No. 2 rice (eg mushroom + Rice) to the consumer.

In still another aspect, the present invention provides a method for producing a mushroom nutrient-containing Koami No. 2 brown rice product containing various minerals. The method

a) Add malt to purified water, saccharify overnight at 55 ~ 66 ℃, inactivate enzyme for 20 ~ 30 minutes at 95 ~ 110 ℃, filter, and adjust the sugar content of extract to 10 ~ 13 brix. Preparing a malt extract liquid medium after sterilization;

b) Cutting the three parts of the situation fungi, chaga and ganoderma lucidum mycelium each by 0.7cm x 0.7cm with platinum teeth and incubated in the malt extract liquid medium at 15-37 ° C for 7-14 days, Obtaining a liquid spawn,

c) sterilizing the cleanly washed Koami brown rice in a culture vessel;

d) filtering and sterilizing the mineral solution using a 0.2 μm filter,

e) adding 80 ~ 120ppm filtered sterilized mineral solution to the brown rice,

f) inoculating 5-15% of each mushroom spawn in pure culture to the brown rice,

g) incubating the inoculum at 25-28 ° C. for 30-45 days,

h) culturing by adding 100ppm of the mineral solution to the medium twice in the culturing process of g),

i) shaking the incubator once every two or three days if mushroom mycelium begins to grow on the rice surface as a whole to prevent rice from clumping, and

j) After completion of the culture, characterized in that it comprises the step of drying after lyophilization or drying using a hot air dryer 65 ~ 85 ℃.

The method of providing Goami No. 2 rice containing mineral and mushroom nutrients according to the present invention is inoculated with complex mushroom bacteria to already cultivated Goami rice, followed by culturing by adding a mineral-containing solution, or mineral-containing Goami rice. After incorporating the solution, it is possible to inoculate the complex mushroom bacteria and convert the minerals into an organic form through the culturing process to provide the organic compound crop (eg mushroom + rice) to the consumer.

The addition form of the mineral may be added in the form of a powder, but it may be more preferable to add the liquid in order to absorb and use the mushroom. Minerals can be added in a timely manner as shown in FIG. 1. Examples of the minerals include, but are not limited to, germanium, selenium and the like. In the case of providing the mineral as a solution, it is appropriate to use the inorganic mineral solution at a concentration of 80 to 120 ppm, particularly preferably 100 ppm, and more preferably to add the mineral at the same concentration 2-3 times during the culture. As a result of the test of the present inventors, the addition of minerals at a final concentration of 80 ppm or less makes the organic conversion rate of the minerals unsuitable for commercial use value, and adding 120 ppm or more of inorganic minerals may cause problems in the growth of microorganisms. When it is more than 120ppm, mushroom growth is possible, but the growth period is confirmed to be longer.

For example, if inorganic selenium remains unconverted to organic selenium, microbial culture will not be achieved. Since microorganisms are not higher organisms, such as mammals or humans, if they are not suitable for themselves, they do not become cultures themselves.

In general, you can expect to prevent various diseases by ingesting minerals through diet, but also considering that Koami 2 grown in ordinary soil has very low mineral content, it is difficult to expect the effect. The present invention has been made.

The price of agricultural products is falling and the import of low-quality, high-quality foreign agricultural products is increasing. Under these circumstances, Goami 2 with minerals can show sufficient value in the agricultural market where low-priced foreign agricultural products are abundant, and can be sufficiently competitive even if foreign agricultural products are imported.

According to the present invention, a technique of applying a mineral solution to plants and converting them into organic forms of minerals in plants through metabolic processes of mushrooms may be applied to crops already grown, but may also be applied to crops being grown.

<Examples>

Hereinafter, the present invention is described in more detail by the following representative examples, but the present invention is not limited in any way by these examples.

Example 1

250 g of malt oil was added to 1 liter of purified water and saccharified overnight at 60 ° C., followed by 25 minutes of separation at 100 ° C. to inactivate the enzyme. Subsequently, the resultant was filtered and then sterilized by adjusting the sugar content of the extract to 11 brix, to prepare malt extract liquid medium, and then inoculated by cutting three parts of the situation mushroom mycelium tissue 0.7 cm x 0.7 cm at 27 ° C. Each pure incubation for 10 days to obtain a liquid seed. 500 g of Koami No. 2 was thoroughly washed and then sterilized at 121 ° C. for 60 minutes in a 1 L plastic culture vessel. It was cooled to room temperature and then inoculated with 10% pure cultured S. mushrooms and incubated at 27 ° C. for up to 45 days. After inoculation, the mycelia began to grow on the rice surface as a whole, shaking the culture bottle every three days to prevent rice from clumping. After completion of the culture frozen or selected using a 75 ℃ hot air dryer after drying to prepare Goami No. 2 mushroom rice.

Example 2

Goami No. 2 brown rice grown in mixed mushrooms by incubating for 45 days in the same manner as in Example 1, except that the same amount of the mixed mushroom bacteria (chaga, Ganoderma lucidum and situation mushroom) in the same way Mushroom rice was prepared.

Example 3

250 g of malt oil was added to 1 liter of purified water and saccharified overnight at 60 ° C., and then incubated at 100 ° C. for 25 minutes to inactivate the enzyme. After filtering, the sugar content of the extract was adjusted to 12 brix. Prepared here, inoculated by cutting three parts of the situation mushroom mycelium 0.7cm x 0.7cm each and incubated for 10 days at 27 ℃ pure liquid to obtain a liquid spawn. 500 g of Koami No. 2 brown rice was washed cleanly, and then sterilized at 121 ° C. for 60 minutes in a 1 L plastic culture container. After cooling to room temperature, an inorganic selenium solution, filtered and sterilized using a 0.2 μm filter, was added to a concentration of 100 ppm. The selenium was shaken well and then inoculated with 10% inoculated pure cultured mushrooms, and then incubated at 27 ° C. for up to 45 days. After inoculation, the mycelia began to grow on the rice surface as a whole, shaking the culture bottle every three days to prevent rice from clumping. 100 ppm of the inorganic selenium solution was added to the medium twice in the culture process. After completion of the culture freeze or after drying by using a 75 ℃ hot air dryer was selected Koami No. 2 brown rice mushroom rice containing organic selenium.

Example 4

Koami No. 2 mushrooms grown in mixed mushrooms by incubating for 45 days in the same manner as in Example 3, except that the same amount of the mixed mushrooms (chaga, Ganoderma lucidum and situation mushroom) in the same way Rice was prepared.

Test Example 1: Preference and Quality Comparison Test

In order to evaluate the quality of the composite brown rice mushroom according to Example 2, the taste and quality were tested using Goami No. 2, which was not treated with mushroom culture, as a control. Specifically, 30 male and female testers in their 20's and 50's were sampled and cooked for two kinds of samples under the same conditions. The following criteria were evaluated, and the results are shown in Table 1 below. Evaluation criteria were as follows and the result was made into the average. 1: very low, 2: slightly off, 3: normal, 4: good, 5: very good

Luxury flavor Color symbol Authorship Comprehensive evaluation Experimental group 4.21 4.48 4.02 4.25 4.24 Control 2.07 2.15 3.50 1.75 2.37

Test Example 1: Organic Selenium Content Test

In the mixed brown rice mushroom according to Example 4, the content and content of selenium were analyzed (analyzer-ICP / MS), and the results are shown in Table 2 below.

Organic Selenium Content (mg / kg) Experimental group 0.05 Control   Not detected

As can be seen from the above results, the experimental group obtained a significantly increased selenium content compared to the control group. No selenium was detected in the control group without selenium treatment

As described above, by producing a Goami No. 2 grown in the mushrooms according to the present invention to exclude the chemical method, high digestion intake in a safe manner without side effects to the human body through the metabolic process of the plant Koami No. 2 By providing the general consumer can be ingested universally, in particular, the subjects in need of this can not only take advantage of the pharmacological effect of the mushroom, but also easily ingest the nutritional ingredients in the diet or special diet of diabetic patients, Koami 2 It is possible to provide a food with improved functionality by differentiating the functionality and palatability of the call. In addition, if necessary, in the metabolic process of the plant, for example, by containing an appropriate amount of minerals, such as organic germanium, it can contribute to the health promotion by exerting the effect by the functional or pharmacological components of the minerals and mushrooms and the nutritional components of goami rice.

1 is a view showing the manufacturing process of koami brown rice mushroom rice according to the present invention.

Claims (2)

a) Add malt to purified water and saccharify overnight at 55 ~ 66 ℃, inactivate enzyme for 20 ~ 30 minutes at 95 ~ 110 ℃, filter, and sterilize by adjusting the sugar content of extract to 10 ~ 13 brix Preparing malt extract liquid medium after treatment, b) obtaining the respective liquid spawn by pure culture of the mushrooms, chaga and ganoderma lucidum bacteria at 15-37 ° C. for 7-14 days in the malt extract liquid medium, c) sterilizing the cleanly washed Koami No. 2 brown rice in a culture vessel; d) inoculating 5 ~ 15% of each cultured mushroom spawn in Goami No. 2 brown rice; e) culturing the inoculum for 30 to 45 days at 25 to 28 ℃, f) after the inoculation mushroom mycelium begins to grow on the rice surface as a whole to shake the culture bottle every 2 to 3 days to prevent the rice from clumping, and g) the step of culturing after freeze drying or drying using 65 ~ 85 ℃ hot air dryer Method of producing Goami No. 2 brown rice mushroom rice containing nutrients of mushrooms, including easy digestion. delete

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