KR101027964B1 - Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms - Google Patents
Process for preparing functional food comprising Goami rice cultivated with mixed pharmaceutical mushrooms Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
본 발명은 약용버섯으로 배양된 고아미 현미쌀을 포함하는 기능성 식품 및 그의 제조 방법에 관한 것으로, 더욱 상세하게는 고아미 현미쌀에 복합 버섯균을 접종하여 배양시킴으로써 생물의 대사과정을 통하여 고아미쌀의 식이섬유 성분이 일부 분해되어 고아미쌀이 소비자가 섭취하기에 적합할 뿐만 아니라 버섯의 약리 성분이 포함되어 있어서 기능성 및 영양 성분이 배가된 고아미 2호 버섯쌀을 제공하는 것이 가능하다.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.
버섯, 고아미쌀 Mushroom, Goami Rice
Description
본 발명은 약용버섯으로 배양된 고아미현미쌀을 포함하는 기능성 식품 및 그의 제조 방법에 관한 것으로, 더욱 상세하게는 고아미 현미쌀에 복합 버섯균을 접종하여 배양시킴으로써 생물의 대사과정을 통하여 고아미쌀의 헤미셀룰로스 성분이 일부 분해되어 고아미쌀이 소비자가 섭취하기에 적합할 뿐만 아니라 버섯의 약리 성분이 포함되어 있어서 기능성 및 영양 성분이 배가된 고아미 2호 버섯쌀을 제공하는 것이 가능하다.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.
농촌진흥청 작물시험장 수도육종과 팀에 의해 육성된 고아미 2호는 식이섬유가 일반쌀 보다 2배 이상 함유된 특수 건강기능성 쌀이다. 이는 밥맛 등이 좋은 고품질 벼인 일품벼의 수정배에 특수처리를 해 육성된 것으로 2003년에 고아미 2호(고식이섬유성 쌀)라는 품종으로 정식 등록되었다. 고아미 2호는 인체내 소화효소로는 소화되지 않는 식이섬유인 헤미셀룰로스(hemicellulose) 함량이 많을 뿐만 아니라 전분이 잘 소화되지 않는 난소화성의 특성이 있어 당뇨병이나 순환기 질환 환 자에게는 밥을 먹으면서 동시에 체중과 당뇨를 줄일 수 있는 효과를 기대할 수 있다고 알려져 있다.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.
지금까지 개발된 고아미2호를 이용한 식품 제조 기술로는 대한민국 특허 제10-0817028(2008.03.20)호에 고식이섬유성 쌀인 고아미 2호를 이용한 알코올 발효액 및 이를 이용한 저알코올성 발효음료 제조방법이 개시되어 있다. 이 기술은 고아미 2호쌀의 기능성을 극대화하기 위하여, 고식이섬유성 쌀인 고아미 2호를 원료로 하여 발효제의 첨가량을 원료미에 대해 4%로 하고; 효모의 첨가량은 술덧 전체의 0.2%로 하고; 발효온도는 30℃로 조절하고; 발효기간을 3일 이내로 하는 것을 특징으로 하는 알코올 발효음료를 제공한다. 그런데, 이러한 알코올 발효 모주는 주류에 해당하므로 기능성이 있다하더라도 범용성 식품으로는 적합하지는 않다는 문제점이 있다. 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.
한편, 버섯은 약 3,000년 전부터 식용 및 약용으로 이용하여 왔으며, 버섯에서 유래된 물질들이 면역증강에 의한 암의 치료나 예방 및 각종 질병에 유용한 효능이 있는 것으로 보고되고 있다. 버섯은 균사체(Mycelium)와 자실체(Fruiting Body)로 구분되며 균사체는 버섯의 포자가 발아하여 실모양의 형태를 이룬 것을 의미하며 생리활성물질 등이 풍부하고 균사체가 발아하여 싹이 나온 형태를 자실체 즉, 버섯이라 한다.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.
인체의 면역력이 활성화되면 병이 발생하기가 극히 어렵기 때문에 최근 의학계에서는 인간의 면역체계에 대한 연구가 활발히 진행되고 있다. 암이 발병하는 경우에 "인체의 면역기구"가 작동하여 암의 그의 성장이나 전이를 방지하게 된다. 이러한 면역 기구로서 버섯의 다당체에 대한 연구가 활발하게 진행되고 있으며, 그 중에서도 버섯에 함유되어 있는 다당류는 암 치료에 매우 유효하며 그 효과가 뛰어나다는 연구 결과들이 속속 발표되고 있다. 버섯의 약리작용에 대한 의약학계의 연구를 통해 지금까지의 알려진 바로는 소화기 계통의 암인 위암, 식도암, 십이지장암, 결장암, 직장암을 비롯한 간암 수술 후 화학 요법을 병행할 때 면역기능을 활성화한다고 알려져 있다. 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. .
현재 시판되고 있는 기능성 농작물 중, 쌀을 예로 들자면 궁중옥쌀, 인삼쌀, 녹차쌀 등 기능성을 갖는 천연물질 외에도 키토산, 미네랄, 칼슘 등의 영양소가 첨가된 쌀이 선을 보이고 있으며, 최근에는 씻지 않아도 되는 새로운 기능성 쌀(씻어 나온 쌀)도 등장하고 있다. 또한 기타 바이오쌀(생체활성미), 홍버섯쌀, 살아있는 쌀(배아미)이 시장에 선보이고 있다. 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.
고아미 2호는 섬유소가 다량 포함되어 있기 때문에 소비자에게 매우 유용한 것임에도 불구하고 인체내 효소로는 소화되지 않는 식이섬유인 '헤미셀룰로오스(hemicellulose)' 함량이 많고 전분이 잘 소화되지 않는 난소화성(難消化性)으로 체내 소화이용 측면에서는 효용성이 떨어지는 벼 품종이다. 따라서 고아미 2호를 이용하여 밥을 지었을 때 일반 쌀에 비해 호화가 잘 되지 않으며 경도가 높고 찰기가 낮은 특성을 가지고 있다. 이러한 특성 때문에 밥으로 먹을 경우 입안에서 거친 맛을 내고 바람직하지 않은 관능 특성을 보인다.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.
따라서, 이러한 문제가 해소되고, 특히 기능성이 유지되거나 또는 증대되면서도 소비자가 거부감 없이 용이하게 섭취할 수 있는 고아미 2호의 개선된 식품의 형태를 제공할 필요가 있다.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.
본 발명자들은 고아미 2호의 기능성을 더욱 배가하고 섭취용이성을 개선하기 위하여 예의 연구한 결과, 고아미 2호 현미쌀을 후술하는 바와 같이 미네랄 또는 버섯류의 존재하에 배양시키면 난분해성 식이 섬유들의 일부가 분해되어 섭취가 용이함은 물론 버섯 및 미네랄의 영양 성분도 포함되어 기능성이 더욱 증진될 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.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.
따라서, 본 발명은 상기와 같은 종래의 문제점을 극복하고, 고아미 2호의 활용도를 더욱 증진시키기 위하여 버섯(예, 차가버섯, 영지버섯 및 상황버섯)의 영양성분을 이용하여 고아미 2호를 후술하는 바와 같이 배양시킴으로써 기호도 및 맛을 더욱 증진시키고 섭취 용이성을 한층 개선시키고 극대화시킨 고아미 2호 버섯쌀을 제공하는데 그 목적이 있다.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.
본 발명은 추가의 일면에 있어서 유기화된 미네랄과 약용 버섯 영양분을 함유하는 고아미 2호 쌀의 제조 방법을 제공한다. 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.
본 발명의 다른 목적은 상기한 미네랄 및(또는) 버섯 영양분을 풍부하게 함유하는 고아미 2호 쌀의 제조방법을 제공하여 재배농가의 소득을 증진시키고 인류 건강에 크게 기여하고자 하는 데 있다.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.
본 발명의 더욱 다른 목적은 일상적인 식생활을 통해 생물학적인 방법에 의해 미네랄 및 버섯 영양성분이 함유된 고아미 2호를 용이하게 섭취함으로써 인체에 에너지원을 공급함과 동시에 잠재적으로 발생될 수 있는 각종 질병을 예방하거나 발병된 질병을 치료할 수 있는 미네랄과 버섯의 영양 성분을 함유하는 고아미 2호 현미쌀의 제조 방법을 제공하는데 있다.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.
본 발명의 미네랄 함유 고아미 2호 현미버섯쌀은 고식이섬유가 분해된 형태로 존재하므로 섭취가 용이하고 미네랄, 버섯 등 약리 성분도 아울러 이용할 수 있다는 효과가 있다.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.
본 발명은, 일면에 있어서, 버섯(예, 차가버섯, 영지버섯 및 상황버섯)의 영양성분을 이용하여 고아미 2호를 일정 조건에서 배양시킴으로써 기호도 및 맛을 더욱 증진시키고 섭취 용이성을 한층 개선시키고 극대화시킨 고아미 2호 현미버섯쌀의 제조 방법을 제공한다. 상기 방법은 도 1에 개략적으로 나타낸 바와 같이 수행하는 것이 바람직할 수 있다.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.
이전까지 버섯 자체의 기능성이나 약리 효과는 다수의 문헌을 통해 알려져 있으나, 버섯을 이용하여 다른 생리 활성 물질의 기능성을 부가하는 시도는 거의 없었다. 본 발명에 의하여 고식이섬유가 포함된 기능성 쌀인 고아미 현미쌀의 섭취상의 문제를 약용 버섯의 생물학적 대사 또는 배양 시스템에 적용시켜 헤미셀룰로오스 및 전분 등을 일부 분해하여 줌으로써 소비자가 용이하게 섭취하고 아울러 버섯의 고기능성 영양분을 식품에 배가시킴으로서 기능성을 한층 증대시켜 고아미 2호의 기능을 상승시키기에 이른 것이다. 즉, 본 발명은 복합 버섯균과 고아미 2호를 혼합하여 버섯의 영양분으로 사용하여 생물학적인 대사를 통하여 버섯의 영양 성분이 고영양의 형태로 쌀에 포함시킴과 동시에 난분해성 셀룰로오스를 일부 분해시킨 것을 특징으로 하고 있으며, 이러한 기술에 의하여 다기능성 쌀 제품, 특히 고영양 버섯영양 쌀 고추장, 버섯영양 쌀 생식 원료 등의 다양한 제품을 생산하는 것이 가능하다.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.
이하, 본 발명을 더욱 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
따라서, 본 발명은 구체적인 실시형태에 있어서,Therefore, in the specific embodiment of the present invention,
a) 정제수에 엿기름을 첨가하여 55~66℃에서 하룻밤 동안 당화시킨 후 95~110℃에서 20~30분간 끊여 효소를 불활성화시킨 후, 여과시킨 다음 추출액의 당도를 10~13 brix로 조정하여 멸균처리 후 엿기름 추출 액체 배지를 제조하는 단계,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) 상황버섯균, 차가버섯균 및 영지 버섯균사체 선단을 백금이로 0.7cm x 0.7cm씩 3부분을 절단하여 상기 엿기름 추출 액체 배지에서 15~37℃에서 7~14일 동안 순수배양하여 각각의 액체 종균을 얻는 단계,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) 깨끗이 세척한 고아미 2호 현미쌀를 배양 용기에 담아 121℃에서 1시간동안 멸균하는 단계,c) sterilizing Koami No. 2 brown rice in clean culture vessel for 1 hour at 121 ℃,
d) 순수배양된 각각의 버섯종균 5~15%를 상기 고아미 2호 현미쌀에 접종하는 단계,d) inoculating 5 ~ 15% of each cultured mushroom spawn in Goami No. 2 brown rice;
e) 상기 접종물을 25∼28 ℃에서 30~45일간 배양하는 단계,e) culturing the inoculum for 30 to 45 days at 25 to 28 ℃,
f) 접종 후 버섯균사체가 쌀 표면에 전체적으로 자라기 시작하면 2 ~ 3 일에 한번 씩 배양 장치를 흔들어 주어 쌀이 뭉치는 것을 방지하는 단계, 및 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) 배양완료 후 동결 건조 또는 65~85 ℃ 열풍건조기를 이용하여 건조 후 선별하는 단계g) the step of culturing after freeze drying or drying using 65 ~ 85 ℃ hot air dryer
를 포함하는 버섯의 영양 성분을 포함하고 소화가 용이한 고아미 2호 현미버섯쌀의 제조 방법을 제공한다.It provides a manufacturing method of Goami No. 2 brown rice mushroom rice containing the nutritional component of the mushroom and easy to digest.
본 발명에 이용되는 버섯균은 특별한 제한이 없으나, 단독의 버섯균 보다는 복합 버섯균이 바람직하고, 특히 차가버섯균, 상황 버섯균 및 영지버섯균 등을 혼합하여 사용하는 것이 가장 바람직하며, 배지(예, 엿기름 추출 액체 배지)와 함께 첨가하여도 좋다. 복합 버섯균은 전체의 용적으로 기준으로 5∼15%의 함량으로 접종하는 것이 적합하다. 배양은 진탕 배양 보다는 정치 배양이 적합하다. 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.
본 발명에 따른 버섯 영양분 함유 고아미 2호쌀의 제공하는 방식은 재배된 고아미 2호에 복합 버섯균을 접종시켜 후배양함으로써 버섯영양분을 함유하고 소화가 용이한 고아미 2호쌀(예, 버섯 + 쌀)을 소비자에게 제공하는 것이 가능하다. 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.
본 발명은 추가의 일면에 있어서, 여러 가지 미네랄이 함유된 버섯영양분 함유 고아미 2호 현미쌀 제품의 제조 방법을 제공한다. 상기 방법은In 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) 정제수에 엿기름을 첨가하여 55~66℃에서 하룻밤 동안 당화시킨 후 95~110℃에서 20~30분간 끊여 효소를 불활성화시킨 후, 여과시킨 다음 추출액의 당 도를 10~13 brix로 조정하여 멸균처리 후 엿기름 추출 액체 배지를 제조하는 단계,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) 상황버섯균, 차가버섯균 및 영지 버섯균사체 선단을 백금이로 0.7cm x 0.7cm씩 3부분을 절단하여 상기 엿기름 추출 액체 배지에서 15~37℃에서 7~14일 동안 순수배양하여 각각의 액체 종균을 얻는 단계,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) 깨끗이 세척한 고아미 현미쌀을 배양 용기에 담아 멸균하는 단계,c) sterilizing the cleanly washed Koami brown rice in a culture vessel;
d) 미네랄 용액을 0.2㎛ 필터를 사용하여 여과 멸균하는 단계,d) filtering and sterilizing the mineral solution using a 0.2 μm filter,
e) 여과멸균된 미네랄 용액 80~120ppm을 상기 현미에 첨가하는 단계,e) adding 80 ~ 120ppm filtered sterilized mineral solution to the brown rice,
f) 순수 배양된 각각의 버섯종균 5~15%를 상기 현미에 접종하는 단계,f) inoculating 5-15% of each mushroom spawn in pure culture to the brown rice,
g) 상기 접종물을 25∼28 ℃에서 30~45일간 배양하는 단계,g) incubating the inoculum at 25-28 ° C. for 30-45 days,
h) 상기 g)단계의 배양과정 중 2회에 걸쳐 미네랄 용액 100ppm을 배지에 첨가하여 배양하는 단계,h) culturing by adding 100ppm of the mineral solution to the medium twice in the culturing process of g),
i) 접종 후 버섯균사체가 쌀 표면에 전체적으로 자라기 시작하면 2 ~ 3 일에 한번씩 배양 장치를 흔들어 주어 쌀이 뭉치는 것을 방지하는 단계, 및 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) 배양완료 후 동결 건조 또는 65~85 ℃ 열풍건조기를 이용하여 건조 후 선별하는 단계를 포함하는 것을 특징으로 한다.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 ℃.
본 발명에 따른 미네랄 및 버섯 양분 함유 고아미 2호 쌀의 제공 방식은 이미 재배된 고아미쌀에 복합 버섯균을 접종시킨 후 여기에 미네랄 함유 용액을 첨가하여 배양하거나, 고아미 쌀에 미네랄 함유된 용액을 배합한 후 복합 버섯균을 접종하여 이를 배양과정을 통하여 미네랄이 유기화된 형태로 전환되게 하여 유기화된 복합 농작물(예, 버섯 + 쌀)을 소비자에게 제공하는 것이 가능하다. 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.
상기 미네랄의 첨가 형태는 파우더 형태로 첨가하는 것도 가능하나 액상으로 첨가하는 것이 버섯이 흡수하여 이용하기에 더욱 바람직할 수 있다. 미네랄은 도 1에 나타낸 바와 같이 필요시 적기에 첨가할 수 있다. 미네랄로서는, 이들에 제한되지 않고, 게르마늄, 셀레늄 등을 포함할 수 있다. 상기 미네랄을 용액으로 제공하는 경우에는 무기 미네랄 용액을 80~120ppm, 특히 바람직하게는 100ppm 농도로 만들어서 사용하는 것이 적절하며, 배양 동안 미네랄을 동일한 농도로 2~3회 첨가해주는 것이 더욱 바람직하다. 본 발명자들의 시험 결과, 미네랄을 80ppm 이하의 최종 농도로 첨가하면 미네랄의 유기화 전환율이 상업적 이용가치에 부적합하게 되고, 무기 미네랄을 120ppm 이상 첨가하면, 미생물의 생육에 문제를 초래할 수 있다. 120ppm 이상으로 했을 때 버섯생육은 가능하나 생육기간이 길어지는 것으로 확인되었다.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.
예컨대, 무기 셀레늄이 유기 셀레늄으로 변환되지 않고 남아 있으면 미생물 배양이 되지 않게 된다. 미생물의 경우 포유류나 인간처럼 고등 생물이 아니기 때문에 자기에게 적합하지 않은 물질이 있으면 배양자체가 되지 않으므로 일단 배양이 완료되면 유기셀레늄으로 바뀐 것으로 판단할 수 있다.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.
일반적으로 식생활을 통해 미네랄을 섭취함으로써 각종 질병의 예방을 기대할 수 있을 것이나, 이 또한 일반 토양에서 재배된 고아미 2호는 미네랄의 함량이 극히 미량인 관계로 그 효과를 기대하기 어렵다는 점을 고려하여 본 발명이 이루어지게 되었다.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.
농산물의 가격이 갈수록 하락하고 있으며 저가의 고품질 외국 농산물의 수입 이 증가되어 우리나라의 농업은 피폐화될 수밖에 없는 입장에 놓여 있다. 이러한 상황 속에서 미네랄이 함유된 고아미 2호는 저가의 외국 농산품이 난무하는 농산물 시장에서 충분한 가치를 나타낼 수 있으며 외국 농산물이 수입되더라도 충분한 경쟁력을 가질 수 있다.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.
본 발명에 따라 미네랄 용액을 식물에 적용시켜 버섯의 대사과정을 통하여 식물체내에 유기화된 형태의 미네랄로 전환시키는 기술은 이미 재배된 농작물에 적용할 수도 있으나, 재배 중인 작물에도 적용할 수 있다.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.
<실시예><Examples>
이하, 본 발명은 다음의 대표적인 실시예에 의하여 더욱 구체적으로 설명되나, 본 발명이 이들 실시예에 의해 어떤 식으로든 제한되는 것은 아니다. 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.
실시예 1Example 1
정제수 1리터에 엿기름 250g을 첨가하여 60℃에서 하룻밤 동안 당화시킨 후 100℃에서 25분간 끊여 효소를 불활성화 시켰다. 이어서 이를 여과시킨 다음 추출액의 당도를 11 brix로 조정하여 멸균처리하고 엿기름 추출 액체 배지를 제조한 다음, 여기에 상황버섯균사체 조직을 0.7cm x 0.7cm씩 3부분을 절단하여 접종한 후 27℃에서 10일 동안 각각 순수배양하여 액체 종균을 얻었다. 고아미 2호 500 g을 깨끗이 세척한 후 1 ℓ 플라스틱 배양 용기에 담아 121 ℃에서 60 분간 멸균하였다. 이를 실온으로 냉각시킨 다음 순수배양된 상황버섯균을 10% 접종한 후 27 ℃에서 최대 45일 동안 배양하였다. 접종 후 균사체들이 쌀 표면에 전체적으로 자라기 시작하면 3일에 한번 씩 배양병을 흔들어 주어 쌀이 뭉치는 것을 방지하였다. 배양완료 후 동결 또는 75 ℃ 열풍건조기를 이용하여 건조 후 선별하여 고아미 2호 버섯쌀을 제조하였다.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.
실시예 2Example 2
버섯균을 혼합 버섯균(차가버섯균, 영지버섯균 및 상황버섯균)을 동량으로 사용한 것을 제외하고는 실시예 1과 동일한 방식으로 45일 동안 배양하여 혼합 버섯균에서 성장시킨 고아미 2호 현미버섯쌀을 제조하였다.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.
실시예 3Example 3
정제수 1리터에 엿기름 250g을 첨가하여 60℃에서 하룻밤 동안 당화시킨 후 100℃에서 25분간 끊여 효소를 불활성화 시킨 후, 여과시킨 다음 추출액의 당도를 12 brix로 조정하여 멸균처리 후 엿기름 추출 액체 배지를 제조하고, 여기에 상황버섯균사체 조직을 0.7cm x 0.7cm씩 3부분을 절단하여 접종한 후 27℃에서 10일 동안 각각 순수배양하여 액체 종균을 얻었다. 고아미 2호 현미쌀 500 g을 깨끗이 세척한 후 1 ℓ 플라스틱 배양 용기에 담아 121 ℃에서 60 분간 멸균하였다. 이를 실온으로 냉각시킨 다음 0.2㎛ 필터를 사용하여 여과 멸균시킨 무기 셀레늄 용액을 100ppm 농도가 되게 첨가하였다. 셀레늄이 골고루 섞이게 잘 흔들어준 다음 순수배양된 버섯균들을 10% 접종한 후 27 ℃에서 최대 45일 동안 배양하였다. 접종 후 균사체들이 쌀 표면에 전체적으로 자라기 시작하면 3일에 한번씩 배양병을 흔들어 주어 쌀이 뭉치는 것을 방지하였다. 배양과정 중 2회에 걸쳐 상기 무기 셀레늄용액 100ppm을 배지에 첨가하여 주었다. 배양완료 후 동결 또는 75 ℃ 열풍건조기를 이용하여 건조 후 선별하여 유기셀레늄 함유 고아미 2호 현미 버섯쌀을 제조하였다.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.
실시예 4Example 4
버섯균을 혼합 버섯균(차가버섯균, 영지버섯균 및 상황버섯균)을 동량으로 사용한 것을 제외하고는 실시예 3과 동일한 방식으로 45일 동안 배양하여 혼합 버섯균에서 성장시킨 고아미 2호 버섯쌀을 제조하였다.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.
시험예 1: 기호도 및 품질 비교 시험 Test Example 1: Preference and Quality Comparison Test
실시예 2 따른 복합 현미버섯쌀의 품질을 비교 평가하기 위하여 버섯 배양 처리를 하지 않은 고아미 2호를 대조군으로 하여 기호도 및 품질을 시험하였다. 구체적으로 20~50대의 남녀 시험자 30명을 대상으로 상기 2종의 시료에 대하여 같은 조건에서 밥으로 지어 시식하게 하고 다음의 기준에 대하여 평가하고 그 결과를 다음 표 1에 나타냈다. 평가 기준은 다음과 같이 하고 그 결과를 평균으로 하였다. 1: 매우 떨어짐, 2: 약간 떨어짐, 3: 보통, 4: 양호, 5: 매우 양호In 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
시험예 1 : 유기셀레늄 함량 시험 Test Example 1: Organic Selenium Content Test
실시예 4에 따른 복합 현미버섯쌀에 있어서 셀레늄 함유 여부 및 함량을 분석하고(분석기기-ICP/MS), 그 결과를 다음 표 2에 나타냈다.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.
위 결과로부터 알 수 있는 바와 같이, 실험군이 대조군에 비하여 셀레늄 함량이 현저히 증가된 결과를 얻었다. 셀레늄을 처리하지 않은 대조군의 경우에는 셀레늄이 검출되지 않았다As 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
이상 설명한 바와 같이, 본 발명에 의하여 버섯류에서 성장시킨 고아미 2호를 생산하여 화학적인 방식을 배제하고, 식물의 대사과정을 통하여 인체에 부작용이 없이 안전한 방식으로 소화 섭취도가 높은 고아미 2호를 제공함으로써 일반 소비자가 범용으로 섭취할 수 있고, 특히 이를 필요로 하는 대상이 버섯의 약리 효과도 이용할 수 있을 뿐만 아니라 다이어트식 또는 당뇨환자의 특수식으로 영양 성분을 용이하게 섭취하고, 고아미 2호의 기능성과 기호성을 겸비하게 차별화시켜 기능성이 개선된 식품을 제공하는 것이 가능하다. 또한 필요시 식물의 대사과정에서 예컨대 유기 게르마늄 등의 미네랄을 적절한 양으로 포함되게 하여 미네랄과 버섯의 기능성 또는 약리 성분 및 고아미쌀의 영양 성분에 의한 효과를 발휘하도록 하여 건강 증진에 기여할 수 있다.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.
도 1은 본 발명에 따른 고아미 현미버섯쌀의 제조 공정을 나타내는 도면.1 is a view showing the manufacturing process of koami brown rice mushroom rice according to the present invention.
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KR20160007708A (en) | 2014-06-24 | 2016-01-21 | 월드그린영농조합법인 | Composition comprising rice bran extracts for improving brain function |
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KR102251825B1 (en) * | 2019-01-30 | 2021-05-13 | 주식회사 기운찬 | Composition to inhibit liver damage using mushroom mycelia germinated on naked barley medium and Manufacturing method thereof |
KR102271933B1 (en) * | 2019-10-29 | 2021-07-05 | 주식회사 기운찬 | Manufacturing method of composition comprising mushroom mycelia for glucose level |
KR102198517B1 (en) * | 2019-12-09 | 2021-01-05 | 광주대학교산학협력단 | Cereal products for improving low weight with leafs from herb and mushroom |
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