KR101486648B1 - Fermented Sparassis crispa and method for preparing the same - Google Patents

Abstract

The present invention relates to a pretreatment step (S100) of washing, drying and shredding mushrooms; A step S200 of mixing the pretzel mushroom with the extract of Eucommia trova and the sugar source and fermenting the same; Filtering the fermented mixture (S300); And aging the filtered fermentation mixture at a temperature of 18 to 25 DEG C for 20 to 60 days (S400). The present invention also relates to a method for producing the fermented food of Mushroom mushroom and the fermented food of Mushroom mushroom. When the fermented food of the present invention is used to produce the fermented food of the present invention, the party promotes the extraction of the useful ingredient, thereby improving the workability of the fermented food of the present invention and improving the pharmacokinetic composition, taste and aroma And the storage period is improved. In addition to the physiological activity effect of the mushroom, it is possible to provide a fermented food of Mushroom Mushroom which is effective also in antioxidant ability, liver function improvement, osteoporosis and immunity strengthening. In addition, the present invention can be applied to various health functional foods suitable for the taste of modern people by using the fermented food of Mushroom mushroom according to the present invention.

Description

FIELD OF THE INVENTION [0001] The present invention relates to fermented food products and methods for preparing the same,

The present invention relates to a fermented food of P. falciparum and a method for producing the same.

Along with an increase in average life expectancy, food and food consumption has been moving in the direction of safety and health since 2000. As a result, organic agricultural products, non-polluting foods, functional foods, and natural foods are continuously gaining popularity. An example of such a fermented food is a fermented food prepared by adding a sugar or a microorganism. Fermented foods are fermented by decomposition of polymeric materials into low molecular weight substances to increase digestion and absorption rate, and new flavor is generated by palatability, as well as ingredients that have physiological activity are increased. In addition to drugs for maintenance and treatment of health, Research on the effect of physiological activity on ingestible substances has been extensively conducted, and functional foods and ancillary medicines have been actively developed (Heo SI et al. , 2010).

Sparassis crispa is an edible mushroom belonging to the genus Rosaceae. It is rich in dietary fiber, especially beta-1, 3-linked beta-1, 6-linked beta-1, Glucan (β-glucan) is more than 10 times higher than that of edible mushroom and mushroom, so it has various physiological activities such as anti-tumor, anti-inflammatory, anti-inflammatory, anti-diabetic, blood pressure control, It is known to have.

These mushrooms can be consumed directly as food, but they are limited to ingesting unprocessed foodstuffs in order to take a pharmacological effect. In addition, when raw juice is directly consumed, the amount of water absorbed is small and impurities are large. Thus, methods for extracting useful components and taking them for a long time have been studied. However, there is a problem that the effective ingredient of the mushroom is hard to be extracted sufficiently by the hot water extraction alone, and absorption in the body is difficult.

Korean Patent Laid-Open Publication No. 2011-0082758 discloses a health supplement product using an extract of Zygomy mushroom which is obtained by fermenting Zygomaster mushroom with a microbial solid fermentation, Discloses a method for producing fermented food of lactic acid bacteria mixed with mushroom and brown rice, and Korean Patent Publication No. 2010-0112054 discloses a method for producing a fermented product containing vegetable extract and dried mushroom as main components. However, there has not yet been disclosed a fermented mushroom fermented food containing the extract of Euphorbiaceae such as the present invention.

Accordingly, the inventors of the present invention have made efforts to develop natural fermented foods which can show various physiologically active effects and increase the beneficial components of Hwangchulchus japonica and P. falciparum through fermentation process. As a result, the present invention has been completed.

It is an object of the present invention to provide a method for producing a fermented food of Mushroom Mushroom with increased oil content.

Another object of the present invention is to provide a fermented food of Mushroom Mushroom produced by the above method.

 The method for preparing the fermented food of Mushroom Mushroom according to the present invention comprises: a pre-treatment step (S100) of washing, drying and shredding mushroom; A step S200 of mixing the pretzel mushroom with the extract of Eucommia trova and the sugar source and fermenting the same; Filtering the fermented mixture (S300); And aging the filtered fermentation mixture at a temperature of 18 to 25 DEG C for 20 to 60 days (S400).

Hereinafter, a method for producing the fermented food of Mushroom Mushroom according to the present invention will be described in detail with reference to FIG.

(1) Pre-treatment stage of mushroom (S100)

It is the step of washing, drying and subdividing the mushroom into water. The water is fresh water containing no salt. The drying is not limited as long as it removes the moisture of the mushroom. As one example, natural drying, hot air drying, vacuum drying, or the like can be used. The above-described slices are mainly performed by using three seasons, but the present invention is not limited thereto, as long as the sliced mushrooms are sliced into appropriate sizes. The size is about 3 to 6 cm in length.

Through the pretreatment process, foreign substances such as soil, insects and the like which are buried on the surface of the mushroom can be removed first, and the quality of the mushroom fermented food can be prevented from being lowered by the microorganisms in the foreign matter .

(2) Fermentation step (S200)

In the pretreatment step (S100), it is a step of fermenting the fermented mushroom by inoculating the fermented mushroom with the mixture of the mushroom extract and the sugar source.

In the present invention, the Dendropanax morbifera is a plant belonging to Araliaceae, and is a plant belonging to Araliaceae. It is a plant belonging to Araliaceae, and is a plant belonging to Araliaceae. It has diabetes, hypertension, blood circulation disorder, liver function, antioxidant, osteoporosis, periodontal disease, Anti-inflammatory and anti-cancer effects.

In the present invention, the Hokutogi tree extract is a substance extracted using an extraction solvent. The extracted liquid may be used in a liquid form or may be used by filtration, concentration and / or drying.

The extraction solvent may be water or an organic solvent selected from the group consisting of methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, dichloromethane, N, N-dimethylformamide, dimethylsulfoxide (DMSO) , 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof. The extract can be extracted at room temperature or with heating under conditions where the active ingredient of the extract is not destroyed or minimized. Depending on the extraction solvent to be extracted, the degree of extraction and the degree of loss of the active ingredient of the extract may differ. Therefore, an appropriate extraction solvent should be selected and used. The extraction method is not particularly limited, and examples thereof include cold extraction, ultrasonic extraction, and reflux cooling extraction.

In addition to the above extraction method using the extraction solvent, the extract can also be obtained through a conventional purification process. For example, separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies (made for separation by size, charge, hydrophobicity or affinity) The obtained fractions can also be obtained.

Filtration is a process of removing suspended solid particles from an extract, and may be performed by filtering particles using a cotton, nylon, or the like, or by ultrafiltration, freezing filtration, centrifugation, etc., but is not limited thereto. The step of drying the filtrate includes, but is not limited to, freeze drying, vacuum drying, hot air drying, spray drying, vacuum drying, foam drying, high frequency drying, infrared drying and the like. In some cases, a step of pulverizing the final dried extract may be added.

In the present invention, the Horticultural Extract contains all of the extract and the purified product obtained in each step of extraction, fractionation or purification, their diluted solution, concentrate or dried product.

In addition, the extract of Hwangchu-myeon of the present invention can be extracted using leaves, branches, fruits or roots of Hwangchujang, and preferably, it is extracted by using leaves and branches of Hwangchujang. However, the extract is not limited thereto.

In the present invention, the party member is a medium for extracting an effective ingredient of P. falciparum and P. japonicus, and any of them can be used as long as it can cause an osmotic phenomenon. For example, sugar, starch syrup, honey or oligosaccharides may be used, or a mixture thereof may be used.

In one specific embodiment, the content of invert sugar in honey is about 1.2 times that of sugar, so the action of osmotic pressure occurs more rapidly. Therefore, in case of fermented food prepared by adding honey to mushroom, The fermented food produced by the present invention has an effect of significantly increasing the amount of the fermented food.

In the present invention, the fermentation refers to the use of enzymes possessed by the fermenting bacteria to decompose organic substances to produce useful substances or to significantly increase the content of useful substances.

In the present invention, the type of the fermenting microorganism is not limited as long as it has a property of fermenting food and can be safely used. One example is Aspergillus oryzae , Aspergillus kawauchi , Aspergillus niger , Bacillus subtilis , yeast, lactic acid bacteria, acetic acid bacteria, butyric acid bacteria ), Hiochi bacteria, lactic acid bacteria and the like can be used, and it is preferable to use Hwanggukjun.

In one specific embodiment, the content of the polyphenolic compound, which is a useful component of β-glucan and Huangchu tree extract, which are useful components of the mushroom, in the case of the fermented food produced by fermenting the fermenting bacteria with the fermenting bacteria, Respectively.

In the present invention, when the glycyrrhizin and the extract of Huangchuang are used together to produce the fermented food of Zanthoxylum mushroom, the taste and flavor of the fermented food of Zanthoxylum mushroom is improved.

In one specific embodiment, when the fermented food of Zanthoxylum mushroom was produced by using the gardener and Huangchuang tree extract, the fermented food of Zanthoxylum mushroom with increased flavor, fragrance, storage stability and overall acceptability could be provided.

In the present invention, the extract of Hwigaechu can be mixed in an amount of 5 to 20 parts by weight, preferably 8 to 15 parts by weight, based on 100 parts by weight of P. falciparum. When the weight of the extract is less than 5 parts by weight, the efficacy of the useful ingredient is weak. When the weight of the extract is more than 20 parts by weight, the efficacy of the extract is insufficient.

In the present invention, the saccharide may be mixed in an amount of 40 to 80 parts by weight, preferably 50 to 75 parts by weight, more preferably 55 to 68 parts by weight, based on 100 parts by weight of P. japonicus. When the weight of the sugar beet is less than 40 parts by weight, the enzyme, the useful ingredient and the flavor are not sufficiently eluted at the time of fermentation, and the contamination of the spoilage bacteria can be caused. When the weight exceeds 80 parts by weight, all yeast of the mushroom is killed.

In the present invention, the fermentation can be carried out at a temperature of 30 to 50 캜, preferably 35 to 45 캜, for 5 to 15 days, preferably 7 to 12 days. If the fermentation temperature is less than 30 ° C or the fermentation time is less than 5 days, the useful ingredient may remain in the mushroom. If the fermentation temperature exceeds 50 ° C or the fermentation time exceeds 15 days, to be.

(3) Filtration step (S300)

In the fermentation step (S200), only the upper part of the fermented product obtained by mixing the Hwangryeok tree extract and the glycoprotein is added to the mushroom and filtered to obtain the fermented extract. The filtration is to remove the solid content of the zygomy mushroom in which all the oil components are lost by using sieve, cotton, gauze, nylon filter, liquid permeable sheet and the like.

(4) Aging step (S400)

And aging the fermented extract after the filtering step (S300). Specifically, it is accomplished by aging at a temperature of 18 to 25 DEG C for 20 to 60 days, preferably 30 to 50 days.

Through such aging, the amount of sugar is reduced, and beneficial fermentation by-products are accumulated in the body, which can increase the useful components of the extract of Rosemary mushroom and Hwangchil tree.

The present invention promotes the extraction of useful components during the fermentation step (S200), thereby enhancing the workability of the fermented food of the present invention and improving the pharmacokinetic component, flavor and aroma of the perilla and the mushroom by fermentation, This brings an improved effect. In addition to the physiological activity effect of the mushroom, it is possible to provide a fermented food of Mushroom Mushroom which is effective also in antioxidant ability, liver function improvement, osteoporosis and immunity strengthening. In addition, a variety of health functional foods suitable for modern people's taste can be produced using the fermented food of Mushroom mushroom according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing a manufacturing step of a fermented food of Mushroom Mushroom according to an embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example 1: Preparation of Hwangchilchu extract

Leaves and branches of Korean wild grasses collected in Jeollanam - do in August were cleaned thoroughly to remove foreign matter and impurities, and moisture of the surface was removed. 1 kg of the dried Hwangchujang was pulverized and pulverized, and 10 L of 70% ethanol was added thereto, followed by stirring for 24 hours. The extract solution was filtered with a filter paper of Whatman, Advantes, No. 2, and concentrated under reduced pressure and lyophilized to prepare an extract of Hwangchilchu.

Example 2: Production of fermented food of Chrysanthemum morbus by using honey and yellowtail tree extract

2-1. Pre-treatment stage of Mushroom mushroom

After washing 100g of the mushroom, 1m × 1m of dried mash was added to remove the water. Then, using the three seasons, it was cut into a size of 4 cm in the longitudinal direction.

2-2. Fermentation stage

The 2-1 zymophilus mushroom was placed in a glass bottle, and 60 ml of honey and 10 g of the extract of Wuchuang tree of Example 1 were mixed. Then, the mixture was inoculated with Hwangguk-gum and fermented at 30-35 ° C for 10 days.

2-3. Filtration step

Only the upper part of the fermented fermented product of 2-2 above was separated and filtered using a filter to obtain an extract of the fermented product.

2-4. Aging stage

The extract of the filtered fermented product of 2-3 was aged at a temperature of 18 to 25 캜 for 40 days.

Example 3: Production of fermented food of Mushroom mushroom using honey

In the fermentation step of Example 2-2, a fermented food of Mushroom mushroom was prepared in the same manner as in Example 2, except that 60 g of honey was mixed with 100 g of Mushroom mushroom and fermented.

Comparative Example 1: Production of fermented food of Chrysanthemum mushroom using sugar and yellowtail tree extract

In the fermentation step of Example 2-2, 60 mg of white sugar and 10 g of Horticultural extract were fermented to 100 g of Mushroom mushroom and the fermented product was prepared in the same manner as in Example 2 except for the fermentation.

Comparative Example 2: Production of fermented food of Chrysanthemum japonica using sugar

In the fermentation step of Example 2-2, the fermented food of Mushroom mushroom was prepared in the same manner as in Example 2, except that 60 g of white sugar was mixed with 100 g of Mushroom mushroom and fermented.

Example 4: Determination of the content of useful components of fermented food of Zanthoxylum mushroom

4-1. Determination of the content of beta-glucan

100 ml of the fermented food of Mushroom Mushroom prepared in Example 2, Example 3, Comparative Example 1 and Comparative Example 2 was powdered by concentration under reduced pressure and freeze-drying. Then, 100 mg of each of the above samples was placed in a culture bottle, and then 1.5 ml of a hydrochloric acid solution was added. After that, beta-glucan was extracted by mixing in a vertex mixer every 15 minutes for 45 minutes in an incubator maintained at 30 ° C. Then, 10 ml of distilled water was added to the culture bottle, and the mixture was heated at a temperature of 100 ° C for 2 hours, cooled, and 10 ml of 2N KOH was added. 200 mM sodium acetate (pH 5.0) was added to each culture bottle to adjust the volume to 100 ml. Each of the above mixed solutions was centrifuged at 14,000 rpm for 10 minutes to obtain a supernatant. The supernatant was then mixed with a mixture of exo-1,3-beta-glucanase (20 U / ml) and beta-gludosidase (4 U / ml) Lt; 0 > C for 60 min. The total glucan content was then analyzed using a beta-glucan assay kit available from Megazyme Int., Wicklow, Ireland.

For the determination of α-glucan, 2 mg of 2M KOH was added to 100 mg of each of the powdered samples, and the mixture was stirred well in an ice water bath for 20 minutes. After adding 8 ml of 1.2 M sodium acetate (pH 3.8) into each culture bottle, immediately add 0.2 ml of a mixture of amyloglucosidase (1630 U / ml) and invertase (500 U / ml) Lt; RTI ID = 0.0 > C < / RTI > for 30 minutes. Each culture was centrifuged at 14,000 rpm for 10 minutes to separate the supernatant. 0.1 ml of the supernatant was transferred to a glass test tube, and then 0.1 ml of 200 mM sodium acetate (pH 5.0) and 3.0 ml of GOPOD solution were mixed and further cultured for 20 minutes. The content of alpha-glucan was analyzed using a kit for beta-glucan analysis.

The amount of alpha-glucan was calculated by subtracting the amount of alpha-glucan from the content of total glucan, and each treatment was repeated three times to obtain an average value. As a control, Mushroom powder was used. The results are shown in Table 1.

sample Beta-glucan content (%) Control group 35 Example 2 50 Example 3 48 Comparative Example 1 39 Comparative Example 2 42

As shown in Table 1, when the fermentation broth was fermented using the fermenting bacteria, the content of beta-glucan was increased about 1.3 times as compared with that of the fermented mushroom. In addition, it was confirmed that the content of beta-glucan in the fermented foods of Examples 2 and 3, in which honey was added and fermented, was higher than that of the fermented foods of Comparative Example 1 and Comparative Example 2 which were fermented with the addition of sugar .

4-2. Total polyphenol content measurement

100 ml of the fermented food of Mushroom Mushroom prepared in Example 2, Example 3, Comparative Example 1 and Comparative Example 2 was powdered by concentration under reduced pressure and freeze-drying. Subsequently, 2 ml of sodium carbonate was added to 1 g of the above samples and 1 g of Hokutogi extract of Example 1, and then 100 μl of 50% Folin-Ciocalteu reagent was added. Then the absorbance was measured at 720 nm using a spectrophotometer and the total polyphenol content of each extract was measured based on the calibration curve of gallic acid. The results are shown in Table 2.

sample Total polyphenol content (mg / g) Example 1 1.04 Example 2 6.24 Example 3 0.85 Comparative Example 1 5.39 Comparative Example 2 0.64

As shown in Table 2, the fermented foods of Example 2 and Comparative Example 1 prepared by fermenting with the extract of Hokutogi extract had a total polyphenol content of about 5.6 Respectively. In addition, it was confirmed that the total amount of polyphenol content of the mushroom fermented food of Example 2, which was fermented by adding honey, was higher than that of the fermented food of Comparative Example 1 which was fermented with the addition of sugar.

Example 5: Sensory evaluation of fermented food of Mushroom mushroom

10 adult males and 10 adult females of the fermented food of Example 2, Example 3, Comparative Example 1 and Comparative Example 2 were allowed to take 15 days, and the discrimination characteristics, characteristics, and taste After establishing a stable judgment standard, we made sensory test. The sensory items were evaluated on a scale of 5 out of the total 3 flavors, flavor, shelf life, and overall acceptability. The results are shown in Table 3.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Usually: 6 points

Bad: 4 points

Very bad: 2 points

division flavor incense Zhejiang Province Likelihood Example 2 8.9 7.2 7.1 9.1 Example 3 6.9 5.8 5.2 7.8 Comparative Example 1 6.5 6.9 6.2 7.1 Comparative Example 2 5.6 5.4 4.2 6.5

As shown in the above Table 3, the fermented foods of Example 2, using the extracts of Honey and Yellow Hornwood, received high scores in all the sensory evaluation items. This is because the high sugar content of honey is involved in the proliferation of yeast, increasing the efficiency of fermentation, and the pharmacological component of Hwangchulchu tree has been implemented. In addition, the fragrant fermented foods of Example 2 and Comparative Example 1 containing the extracts of Fusarium oxysporum were improved in flavor and shelf life as compared with those of Fusobacterium sp.

Claims (7)

A pretreatment step (S100) of washing, drying and shredding the mushroom; A step S200 of adding the Hwangcholgak extract and the sugar source to the pretreated Zygomy mushroom and fermenting the same; Filtering the fermented mixture (S300); And aging the filtered fermentation mixture at a temperature of 18 to 25 DEG C for 20 to 60 days (S400).
The method according to claim 1, wherein the glycogen is brown sugar, white sugar, chito oligosaccharide, malt, honey, glucose, fructose, lactose or fructooligosaccharide.
The fermentation method according to claim 1, wherein the fermentation is carried out using a mixture of Aspergillus oryzae , Aspergillus kawauchi , Aspergillus niger , Bacillus subtilis , yeast, Lactic acid bacteria, Acetic acid bacteria, , Butyric acid bacteria, hiochi bacteria, or lactic acid bacteria.
[6] The method according to claim 1, wherein the fermentation step S200 comprises 5 to 20 parts by weight of the extract of Ganoderma lucidum, based on 100 parts by weight of P. falciparum.
[2] The method according to claim 1, wherein the member of the fermentation step (S200) is contained in an amount of 40 to 80 parts by weight based on 100 parts by weight of the mushroom.
The fermented food according to claim 1, wherein the fermentation is performed at a temperature of 30 to 50 ° C for 5 to 15 days in the fermentation step (S200).
A fermented food of Mushroom fermented by the method of any one of claims 1 to 6.

Images