KR101498226B1 - Funtional drink by mixed fermentation of oak mushrooms extract and whey and manufacturing metond thereof - Google Patents

Abstract

The present invention relates to a method for producing a functional beverage by mixing fermented whey and shiitake fruity body extract, comprising the steps of cooling and sterilizing whey (pH 6.5); A step of preparing a mushroom fermented mushroom fermented by fermenting the cooled whey by mixing a mushroom fruiting body extract and a Lactobacillus acidophilus culture; Preparing a mixture of the above mushroom whey fermentation broth, sugar, apple concentrate, hydrated citric acid, sodium citrate, mishi (carboxymethylcellulose, CMC), yogurt flavor and mushroom flavor; And stirring the mixture, followed by filtration and storing at low temperature.

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional beverage by mixing fermented whey and shiitake fruity body extracts,

The present invention relates to a method for producing a functional beverage by mixing fermented whey and shiitake fruity body extract, comprising the steps of cooling and sterilizing whey (pH 6.5); A step of preparing a mushroom fermented mushroom fermented by fermenting the cooled whey by mixing a mushroom fruiting body extract and a Lactobacillus acidophilus culture; Preparing a mixture of the above mushroom whey fermentation broth, sugar, apple concentrate, hydrated citric acid, sodium citrate, mishi (carboxymethylcellulose, CMC), yogurt flavor and mushroom flavor; And stirring the mixture, followed by filtration and storing at low temperature.

Although whey has been mostly discarded as a byproduct of cheese production, whey production has been increasing along with domestic cheese production, and interest in the development of processed products using whey has been growing. Whey contains 85 ~ 90% of the raw material oil into the whey during cheese production, so protein, lactose, minerals and vitamins are quite high. In addition, whey has recently been attracted attention as a new food ingredient and food additive because of its various functional properties such as excellent emulsification, foaming, bubble formation, gelatinization and solubility.

Currently, industrial use of whey is widely used in dairy, bakery, confectionery, post-consumer, syrup, meat products, fermented products, and food fortification in foreign countries. However, in Korea, the function of whey proteins has been studied very little, and there are few studies on the development of food through whey processing.

Whey has various functional, nutritional and physiologically active functions and has been reported to have various functions such as antioxidant effect, nutritional enhancement, prevention of colorectal cancer, cholesterol regulation and immunity enhancement. Therefore, if the functional whey is used for the development of functional beverage, the value of the whey will be increased.

As such a technique, Patent No. 10-0979448 discloses a functional beverage in which a whey protein hydrolyzate and a probiotic lactic acid bacterium are added, and a process for producing the functional beverage. However, the above-mentioned technology has a problem that whey protein hydrolyzate having a hydrolysis degree of 3 to 4% There is a problem in that the production process is complicated as a functional beverage containing a degraded product as an effective ingredient and further adding a probiotic lactic acid bacterium, sugar, citric acid, flavoring and coloring matters.

The shiitake mushroom belongs to the phytopathological fungus gate, the bacillus, the wrinkle mushroom, the oyster, and the scientific name is Lentinus edodes (berk), but since 1975 it has been known by some taxonomists that Lentinula It is called edodes (berk) Pegler. Shiitake mushrooms are rich in various minerals and vitamins, and it is known that fibrin helps digestion of the stomach and small intestine and is effective for obesity, diabetes, heart disease and liver disease. Vitamin D, which is rich in protein, calcium, phosphorus and iron, and strong bones, vitamins B essential for hematopoiesis, and elletethene, which helps blood metabolism, are known to be effective for the elderly and the growing child, Sun dried mushrooms are twice as nutritious as raw mushrooms, especially vitamin D, which helps to absorb calcium, making it stronger and preventing osteoporosis.

Shiitake mushrooms are rich in distinctive flavors, aromas, amino acids, vitamins and minerals, but they have a strong flavor and require the development of large-scale processing products.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to develop a functional beverage comprising whey and shiitake having various functions and to improve the application range of whey and shiitake.

The present invention relates to a method for producing a functional beverage by mixing fermented whey and shiitake fruity body extracts, comprising the steps of cooling and sterilizing whey; 0.5 to 1 part by weight of a mushroom fruiting body extract and 5 parts by weight of a culture medium of Lactobacillus acidophilus are added to 100 parts by weight of the sterilized and cooled whey to prepare a mushroom fermented mushroom fermentation liquid; Preparing a mixture of the above mushroom whey fermentation broth, sugar, apple concentrate, hydrated citric acid, sodium citrate, mishi (carboxymethylcellulose, CMC), yogurt flavor and mushroom flavor; Stirring the mixture, and then filtering and storing the mixture at a low temperature.

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The mixture may further comprise at least one selected from the group consisting of 91 to 92 wt% shiitake fermentation broth, 7 to 8 wt% of sugar, 0.1 to 0.5 wt% of apple concentrate, 0.1 to 0.5 wt% of hydrous citric acid, 0.01 to 0.1 wt% of sodium citrate, 0.1 to 0.5% by weight of yoghurt, 0.01 to 0.1% by weight of yogurt, and 0.005 to 0.01% by weight of mushroom.

The present invention is constituted as described above, and it is possible to improve functional range of whey and shiitake by developing a functional beverage in which whey and shiitake having various functions are mixed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for manufacturing a shiitake fermentation broth according to an embodiment of the present invention; FIG.
Fig. 2 is a view showing a process of manufacturing a functional beverage according to an embodiment of the present invention
FIG. 3 is a graph showing changes in pH of fermented shiitake fermentation broth according to fermentation time according to the addition amount of the extract of mushroom fruiting body according to an embodiment of the present invention
FIG. 4 is a graph showing changes in acidity of fermented mushroom whey fermentation broth according to the addition amount of mushroom fruiting body extract according to an embodiment of the present invention
FIG. 5 is a graph showing the change in the number of lactic acid bacteria per fermentation time of the shiitake fermented mushroom according to the addition amount of the mushroom fruiting body extract according to the example of the present invention
FIG. 6 is a graph showing changes in pH of the shiitake fermented mushroom fermented milk according to the storage period according to the addition amount of the mushroom fruiting body extract according to the embodiment of the present invention
FIG. 7 is a graph showing changes in acidity of the fermented shiitake fermented mushroom according to the storage period according to the addition amount of the extract of the mushroom fruiting body of the present invention
8 is a graph showing changes in the number of lactic acid bacteria per storage time of shiitake fermented mushroom according to the addition amount of mushroom fruiting body extract according to an embodiment of the present invention
FIG. 9 is a graph showing the DPPH scavenging activity of the shiitake fermented mushroom according to the addition amount of the mushroom fruiting body extract according to the embodiment of the present invention
10 shows the ABTS radical scavenging activity of the shiitake fermented mushroom according to the addition amount of the mushroom fruiting body extract according to the embodiment of the present invention
FIG. 11 is a graph showing the NO production amount of a fermented shiitake fermented mushroom according to the addition amount of the extract of mushroom fruiting body according to an embodiment of the present invention

The present invention relates to a method for producing a functional beverage by mixing fermented whey and shiitake fruity body extracts. More specifically, the present invention relates to a method for producing a functional beverage by mixing whey and shiitake fruity body extracts produced after cheese production and fermenting lactic acid bacteria.

Hereinafter, the present invention will be described in more detail with reference to examples.

These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

1. Materials

end. Experimental material

Whey was used in frozen storage of the whey (pH 6.5) produced in the most expensive godad cheese in Limsil area. The extract of shiitake mushroom fruiting body was 8 ~ 10 times of the total weight ratio provided by Jangheung Mushroom Industry Research Institute. And the extract prepared by hot water extraction at 80 ℃ was used. The additives used in the manufacture of beverages were purchased from Samyang Corporation, apple concentrate (60brix), fruit citric acid, sodium citrate, yogurt flavor, and shiitake flavor.

I. Used strain

Lactobacillus acidophillus KCCM 40265 strain, which has excellent antioxidative activity among probiotic lactic acid bacteria distributed from Korea Microorganism Conservation Center, was used as a strain used for manufacturing beverages.

All. Reagents and media

For the cell culture, DMEM, FBS, antibiotic-antimycotic and antibiotic-antimycotic were used for Gibco (USA), MRS was used for OXOID (USA), Griss reagent system for evaluation of antioxidant activity was Promega (USA) 1-diphenyl-2-picylhydrazyl (DPPH) and potasium persulfate were purchased from Sigma (USA).

2. Production of shiitake fermented milk of mushroom

The resulting whey was sterilized and 100 parts by weight of whey was added with 5 parts by weight of a lactic acid bacterium culture obtained by preliminarily cultivating a mushroom fruit body extract without addition, 0.5 part by weight, 1.0 part by weight, 1.5 parts by weight and 2.0 parts by weight, respectively And then fermented to prepare a mushroom whey fermentation broth.

According to a preferred embodiment of the present invention, 5 L of whey (pH 6.5) formed after the preparation of godadilla cheese was sterilized at 70 ° C for 15 minutes, and 5 ml (0.5 g of the shiitake fruity body extract, (1.5 parts by weight), 15 mL (1.5 parts by weight) and 20 mL (2.0 parts by weight) of Lactobacillus acidophilus KCCM 40265 were preliminarily mixed and mixed at 37 DEG C for 24 hours And fermented to prepare a mushroom whey fermentation broth according to the manufacturing process shown in Fig.

3. Quality characteristics of whey fermentation broth of shiitake mushroom

end. Measurement of quality change by fermentation period

1) pH measurement

The pH was measured using a pH meter (iSTEK, Co. Ltd, Model pH-200L, Korea).

2) Acidity measurement

The titratable acidity was determined by adding 10 mL of distilled water to 10 g of shiitake fermented mushroom, adding 0.5 mL of 1% phenolphthalein indicator, and titrating with 0.1 N NaOH solution.

3) Measurement of the number of lactic acid bacteria

To measure the number of lactic acid bacteria, samples were diluted by decidual dilution method and each 1 mL was dispensed into a BCP agar medium (Difco, USA) by a plate culture method, and cultured at 37 ° C for 24 hours to count yellow colonies.

I. Comparison of ingredients before and after fermentation

1) Measurement of protein and fat content

Crude protein and crude fat were analyzed according to AOAC method. The content of crude protein was calculated by multiplying the nitrogen content measured by Kjeldahl method by the nitrogen factor of 6.25 and the crude fat content was determined by Soxhlet extraction method.

2) Free sugar content measurement

Free sugar content of the fermentation broth was shiitake whey added with distilled water in 5mL jeongyonghan then centrifuged at 10mL (3,000 × g, 30 min ) was filtered (Whatman No.2) by taking the supernatant liquid, and then, purified with Sep-pak C ₁₈ and then 0.45 The filtrate was filtered through a ㎛ membrane filter (Millipore Co., USA) and analyzed by HPLC. The content was calculated by the external standard method. The HPLC analysis conditions are shown in Table 1.

Item Analysis condition Name of device Waters e2695 (Separations Module) Detector Waters 2414
(Refractive Indes Detector) column Zorbax Carbohydrate 5u
(150 mm L x 4.6 mm ID, Alltech, USA) Mobile phase 75% Acetonitrile Column temperature 30 ℃ Flow rate 1.0 mL / min Sample injection amount 20 쨉 l

3) Amino acid (free amino acid measurement) Content measurement

Free amino acids were analyzed by Ohara and Ariyosh (14). For analysis, 25 mg of sulfosalicylic acid was added to 10 mL of shiitake fermented milk, and the mixture was allowed to stand at 4 ° C. for 4 hours. The protein was removed by centrifugation (50,000 rpm, 30 minutes) and the supernatant was filtered with a 0.45 μm membrane filter An aliquot of the filtrate was subjected to derivatization using AccQ-Tag reagent and analyzed by HPLC. The analysis conditions are shown in Table 2.

Item Analysis condition Name of device Agilent Technologies 1200 Series Detector Agilent Technologies 1200 Series FLD column AccQ-Tag ^™
(Waters Co., 150 mm L x 3.9 mm ID) Column temperature 37 ℃ Mobile phase A: AccQ-Tag Eluente
(acetate-phosphate buffer)
B: AccQ-Tag Eluent B (60% acetonitrile) Flow rate 1.0 ml / min Sample injection amount 5 μl

All. Sensory evaluation

The sensory evaluation of the mushroom fermented mushroom fermented with added mushroom extract was carried out by the sensory evaluation of the fermented mushroom which was adjusted to 0.5 to 2.0 parts by weight.

The evaluation uses the 9-point scale method of 10 researchers from the Imsil Cheese Science Research Institute. 9 points, 8 points, 7 points, 6 points, 5 points, 5 points , A little dislike of 4 points, a dislike of 3 points, a dislike of 2 points, and a dislike of 1 point. Statistical analysis of results was performed by Duncan's multiple range test using SPSS program.

la. Measurement of quality change by storage period

The pH, acidity, and number of lactic acid bacteria were measured during fermentation of fermented shiitake fermented mushroom fermented milk (4 ℃).

1) pH measurement

This method is the same as the method for measuring the pH of fermented mushroom fermented milk according to fermentation period.

2) Acidity measurement

This method is the same as the method for measuring the acidity of whey fermented mushroom according to fermentation period.

3) Measurement of the number of lactic acid bacteria

This method is the same as the method for measuring the number of lactic acid bacteria in the fermented mushroom fermented milk according to the fermentation period.

4. Antioxidant activity of whey fermentation broth of shiitake mushroom

end. Sample preparation

1 mL of shiitake fermented milk was added to methanol (10 mL), stirred for 10 minutes, centrifuged (3,000 rpm, 10 minutes, 4 ℃), and the resulting supernatant was concentrated and volatilized to obtain an extract. Each extract was completely dissolved in methanol (1 mL), and methanol extract of shiitake fermented mushroom fermented to measure antioxidant activity was prepared and used as a sample.

I. Evaluation of methanol extract of whey fermentation broth of shiitake mushroom

1) Measurement of DPPH radical scavenging activity

50uL of shiitake fermented milk methanol extract and 150uL of 100uM DPPH solution were mixed and reacted at room temperature for 30 minutes and absorbance was measured at 530nm with an ELISA reader. In the control group, the radical scavenging activity was compared by measuring the absorbance at 50 uM vitamin C under the same condition as the sample.

DPPH radical scavenging activity (%)

= (1- sample absorbance / control absorbance) x 100

2) Measurement of ABTS radical scavenging activity

A mixture of 7 mM ABTS and 2.4 mM potassium persulfate solution was added to the mixture for 16 hours to form ABTS ⁺ . The absorbance was measured at 630 nm using an ELISA reader and the absorbance was diluted to 0.7 ± 0.02. Absorbance was measured at 630 nm by adding the same amount of diluted ABTS ⁺ · solution to 100 uL of methanol extract of shiitake fermented milk. In the control group, the radical scavenging activity was compared by measuring the absorbance at 50 uM vitamin C under the same condition as the sample.

ABTS radical scavenging activity (%)

= (1- sample absorbance / control absorbance) x 100

3) Cell culture

The RAW 264.7 cells used in the experiment were purchased from the Korean Cell Line Bank and the morphology was observed. Cells cultured subcultively were used for the experiment. RAW 264.7 cells were subcultured in DMEM medium supplemented with 10% FBS at 37 ° C in a 5% CO ₂ incubator every 2-3 days.

4) Measurement of nitrogen oxides (NO) production

RAW 264.7 cells were subcultured at a density of 5 × 10 ⁴ cells / well and stabilized for 24 hours in order to confirm that methanol extract of shiitake fermented milk can inhibit NO produced by LPS stimulation in RAW 264.7 cells. After 1 hour, LPS (1 μg / mL) was added to the cells and the reaction was further continued for 24 hours. The same amount of Griess reagent as that of the culture solution was added at 50 20, and the absorbance was measured at 530 nm with an ELISA reader after 20 minutes. The concentration of nitrite was calculated by comparing with the standard curve obtained by diluting twice with sodium nitrite up to 64 μm.

5. Functional beverage branding

end. Mixing ratio of beverage

Gouda then prepared by adding 1 part by weight of mushroom fruit body extract with respect to 100 parts by weight of the whey obtained Lactobacillus know also the filler's (Lactobacillus acidophillus) during which shiitake apple concentrate, sugar, Siem a Fermented whey fermentation (carboxymethylcellulose, CMC), mixing ratio by the addition of a function of citric acid, sodium citrate, yogurt flavor and mushroom flavor are shown in Table 3. The composition of the sample was the same as that of the control except that the addition of the excipients except for the mushroom flavor was uniformly performed and that the control was added at a concentration of 0.005 wt% (0.05 g), 0.01 wt% (0.1 g), 0.03 wt% (0.3 g) % (0.5g).

Raw material Samples Control Drinks -1 Drinks -2 Beverage -3 Drinks -4 Apple concentrate
(G) 2.9 2.9 2.9 2.9 2.9 Sugar (g) 74 74 74 74 74 CMC (CMC) 3 3 3 3 3 Functional citric acid
(g) 1.4 1.4 1.4 1.4 1.4 Sodium citrate (g) 0.1 0.1 0.1 0.1 0.1 Yogurt incense
(mL) 0.5 0.5 0.5 0.5 0.5 Shiitake flavor
(mL) - 0.05 0.1 0.3 0.5 Shiitake fermented whey (mL) 918.1 918.05 918 917.8 917.6 Total amount (g) 1,000 1,000 1,000 1,000 1,000

I. Manufacturing method

The method of preparing the mushroom whey fermentation liquid is as described above, and various additives are mixed and stirred in the prepared mushroom fermented mushroom fermentation broth and then filtered to produce a functional beverage as shown in FIG.

For the branding of functional beverages, 74 g of sucrose and 0.1 g of sodium citrate were added to 1 L of shiitake fermented milk, and the mixture was dissolved by adding a small amount of CMC with stirring (50,000 rpm) while taking 300 mL of the fermentation solution. After completely dissolving CMC, 2.9 g of apple juice concentrate, 1.4 g of fruit citric acid and the remaining fermented mushroom whey fermentation liquid were added again. Finally, 0.5 g of yogurt flavor and 0.1 g of mushroom flavor were added, stirred for 10 minutes, And then functional drinks were prepared.

All. Sensory evaluation

In order to select optimal mixing conditions for the functional beverage according to the embodiment of the present invention, the functional test of the functional beverage was performed by differently mixing the above additives.

The evaluation is the same as the sensory evaluation method of the mushroom whey fermentation broth.

Results and Discussion

1. Quality characteristics of whey fermentation broth of shiitake mushroom

end. Quality change due to fermentation period

1) pH change

The results of measuring the pH of the fermented mushroom fermented mushroom fermentation liquid according to the addition amount of the mushroom fruiting body extract are shown in FIG. The pH at the fermentation time was determined by the Lactobacillus acidophilus ( Lactobacillus acidophillus ) at 3 o'clock after the inoculation and after 3 hours of fermentation the pH tended to be 3.72 ~ 3.78. The pH value of mushroom extract was slightly decreased with increasing the amount of mushroom extract, but there was no significant difference between samples.

2) Change in acidity

The results of measuring the acidity of the fermented mushroom fermented mushroom fermentation liquid according to the addition amount of the mushroom fruiting body extract are shown in FIG. The acidity of Lactobacillus acidophilus increased rapidly after fermentation at 3 o C and increased continuously at 21 h after fermentation. The acidity was 0.24% at 24 hours after fermentation, and the acidity of addition of mushroom fruit body extract was the highest at 0.244% in the 2.0% added sample and 0.24% in the no added mushroom fruiting body extract at the control . It was confirmed that acidity increases with increasing amount of shiitake mushroom.

3) Change in the number of lactic acid bacteria

The results of measuring the number of lactic acid bacteria by fermentation period of the mushroom fermented mushroom according to the addition amount of the mushroom fruiting body extract are shown in FIG. First, fermentation of whey added L. myrrhylosum japonica extract showed that the fermentation progressed well with the number of lactic acid bacteria in the previous sample of 10 ¹¹ , and the number of lactic acid bacteria was significantly different according to the amount of L. japonica extract I did not see it. The number of lactic acid bacteria per fermentation time increased rapidly from 10 ⁸ of 0 hour fermentation to 10 ¹⁰ of fermentation 3 hours after fermentation. After that, it gradually increased and the number of lactic acid bacteria was 10 ¹¹ at 24 hours after fermentation. In general, the number of lactic acid bacteria in the fermented milk, which is known as lactic acid bacteria drink, is on the order of 10 ⁸ to 10 ^10, but the number of lactic acid bacteria in the shiitake fermented mushroom was 10 ¹¹ .

I. Comparison of ingredients before and after fermentation

1) Protein and fat content

Table 4 shows the results of measuring the protein and fat content of the whey fermentation broth according to the addition amount of the mushroom fruiting body extract. The protein content of whey fermented milk after fermentation was 1.06% and 1.04%, respectively. The protein content of the mushroom was increased with increasing the amount of the mushroom, indicating that the protein contained in the mushroom was contained. The lipid content of the whey fermentation broth after fermentation increased from 0.31% to 0.63% after fermentation, and the fermented shiitake fermented milk was about two times increased and the fermented broth tended to increase slightly with increasing amount of mushroom fruiting body extract .

sample Item
protein Fat Before fermentation Whey 1.06% 0.31% After fermentation



Control 1.04% 0.63% 0.5 parts by weight 1.14% 0.70% 1.0 part by weight 1.36% 0.71% 1.5 parts by weight 1.74% 0.71% 2 parts by weight 2.20% 0.74%

2) free sugar content

Table 5 shows the results of analysis of the free sugar content of shiitake fermented mushroom according to the addition amount of mushroom fruiting body extract. The major free sugars were detected as lactose, glucose was detected in small amounts, and fructose and sugar were not detected. The free sugar of fermented whey and fermented shiitake fermented milk decreased rapidly from 4.83% before fermentation to 2.48 ~ 2.61% after fermentation. This means that the lactose was decomposed as the fermentation proceeded. If fermented whey was used as a functional beverage, it would be effective for lactose intolerance, which is common to Asians. In the case of glucose, there was no significant difference between pre - and post - fermentation contents, and free sugars were not significantly different according to addition amount of mushroom fruiting body extract.

Free sugar Before fermentation
Whey After fermentation Control 0.5 parts by weight 1.0 part by weight 1.5 parts by weight 2.0 parts by weight fruit sugar - - - - - - glucose 0.07% 0.06% 0.03% 0.06% 0.07% 0.05% Sugar - - - - - - Lactose 4.83% 2.61% 2.60% 2.57% 2.48% 2.54% Total amount 4.9% 2.67% 2.63% 2.63% 2.55% 2.59%

3) Amino acid (free amino acid measurement) Content

Table 6 shows the free amino acid content of the fermented mushroom fermented mushroom according to the addition amount of the mushroom fruiting body extract. Amino acid content of fermented shiitake fermented milk and fermented shiitake fermented milk were 196.7 mg% before fermentation and 260.16 ~ 462.16 mg% after fermentation. The amino acid contents of whey and shiitake mushrooms were higher than those of shiitake mushroom extracts. Arginine content was the highest among the detected free amino acids, and tryptophan and methionine were not detected. The percentage of essential amino acids was as low as 9.3% for pre - fermented whey and 22.9 ~ 35.4% for fermented shiitake fermented mushroom. Of the 20 amino acids in the amino acid composition, 9 essential amino acids can not be synthesized in the human body and must be ingested in food. The functional beverage according to the present invention has a high proportion of these essential amino acids and thus has a very high nutritional value .

amino acid Before fermentation
Whey After fermentation Control 0.5 parts by weight 0.1 part by weight 1.5 parts by weight 2.0 parts by weight Aspartic acid (mg%) 2.62 - 2.83 4.30 4.51 6.97 Serine (mg%) - 1.80 5.15 6.86 8.07 12.11 Glutamic acid
(Mg%) 13.53 12.63 18.66 19.51 20.05 24.50 Glycine
(Mg%) - 3.06 5.53 5.99 6.69 8.77 Histidine
(Mg%) - 3.97 8.70 1079 11.44 12.92 Arginine
(Mg%) 146.10 152.49 134.59 214.47 22097 269.38 Threonine
(Mg%) 12.49 12.90 19.40 16.88 16.35 20.12 Alanine
(Mg%) 5.58 10.29 19.78 17.70 18.30 21.85 Proline
(Mg%) 10.57 9.03 12.75 11.50 11.36 12.53 Tyrosine
(Mg%) - - - - - - Valine (mg%) - 2.58 6.48 6.55 7.27 8.56 Methionine
(Mg%) - - - - - - Lysine
(Mg%) - 3.79 8.03 6.87 7.38 5.71 Isoleucine
(Mg%) - 2.48 0.96 2.70 2.24 2.38 Leucine (㎎%) 0.78 1.30 2.32 3.49 4.66 5.92 Phenylalanine (mg%) 5.02 44.01 63.22 60.42 50.11 50.43 Total amount (mg%) 196.70 260.16 308.35 388.04 389.39 462.16 Amount of essential amino acid (mg%) 18.29 70.85 109.10 107.71 99.45 106.05 Essential Amino Acid Ratio (mg%) 9.3 27.2 35.4 27.8 25.5 22.9

All. Sensory evaluation

Table 7 shows the results of sensory evaluation of shiitake fermented mushroom according to the amount of mushroom extract. The highest preference was given to 0.5, 1.0, and 4.6 for the addition of shiitake mushroom fruit body extract. The color, taste, and overall preference items showed the highest preference of 4.7, 4.5, and 4.8 . When the added amount of mushroom extract was more than 1.5 parts by weight, the taste of mushroom tended to be lower, which is considered to be due to the strong taste of mushroom. Comprehensive preference of shiitake fermented milk was lower than 5 points in the 9 point evaluation method and it was considered that the combination of shiitake fermented milk with shiitake mushroom was needed.

Extract of foliar extract of shiitake mushroom Evaluation items incense color flavor Comprehensive preference map Control (0 part by weight) 4.5 ± 0.26 4.4 ± 0.22 4.2 ± 0.32 4.5 ± 0.34 0.5 parts by weight 4.6 ± 0.33 4.5 ± 0.30 4.3 ± 0.36 4.6 ± 0.37 1.0 part by weight 4.6 ± 0.33 4.7 ± 0.26 4.5 ± 0.34 4.8 ± 0.29 1.5 parts by weight 4.1 ± 0.37 4.3 ± 0.42 4.0 ± 0.44 4.5 ± 0.26 2.0 parts by weight 4.0 ± 0.33 4.4 ± 0.16 3.6 ± 0.30 4.2 ± 0.24

la. Quality change according to storage period

1) pH change

The results of measurement of the pH change of the fermented mushroom fermented mushroom according to the addition amount of the mushroom fruiting body extract are shown in FIG. The pH of the fermentation increased gradually from the end of fermentation to the 9th day after storage, but increased slightly after 9 days. The pH was 3.72 ~ 3.78 immediately after fermentation. The pH was 3.96 ~ 4.03 on the 9th day of storage and the pH was 4.38 ~ 4.42 on the 15th day of storage. There was no significant difference between pH and storage time.

2) Change in acidity

The results of measuring the acidity changes of the fermented mushroom fermented mushroom fermented milk according to the addition amount of the mushroom fruiting body extract are shown in FIG. The acidity changes after storage of fermentation decreased gradually from day 9 to day 9 and then increased again after day 9. Immediately after fermentation, the acidity decreased from 0.24 to 0.22 on the 9th day of storage, and increased again from 0.23 to 0.24 on the 15th day of storage. The acidity of the sample with addition of 2.0 parts by weight of mushroom extract of Fusarium oxysporum showed the highest acidity from the end of fermentation until the 9th day of storage.

3) Change in the number of lactic acid bacteria

The results of the measurement of the number of lactic acid bacteria by the storage period of the mushroom whey fermentation broth according to the addition amount of the mushroom fruiting body extract are shown in FIG. The number of lactic acid bacteria per storage period tended to increase slightly from the completion of fermentation until the 7th day of storage and to decrease after 7 days. The number of lactic acid bacteria was 11.62 ~ 11.65 Log cfu / g at the completion of fermentation and increased from 11.72 ~ 11.81 Log cfu / g at 7th day of storage and decreased to 10.98 ~ 11.08 Log cfu / g after 7 days. The number of lactic acid bacteria increased with increasing amount of mushroom fruiting body extract. As a result of examining the pH, acidity and lactic acid bacterium changes according to the storage period of the mushroom whey fermentation broth, the shelf life of the product using the mushroom fermented mushroom fermented according to the present invention is preferably about 7 days.

2. Antioxidant activity of whey fermentation broth of shiitake mushroom

end. DPPH radical scavenging activity

The DPPH radical scavenging activity of shiitake fermented mushroom was measured according to the addition amount of mushroom fruiting body extract, and the antioxidative activity of each sample was determined. The DPPH radical scavenging activities before and after fermentation were higher in all samples than those measured immediately after inoculation with lactic acid bacteria. These results are consistent with the objective of enhancing activity through fermentation rather than simple processing using whey. The DPPH radical scavenging activity of DPPH radical scavenging activity increased with increasing addition of mushroom fruiting body extract, and it was considered to be attributable to the extract of mushroom fruiting body. In comparison with the vitamin C used as a control, shiitake mushroom The activity of whey fermentation broth was higher than that of vitamin C by more than 50%.

I. ABTS radical scavenging activity

DPPH radical scavenging activity and ABTS radical scavenging activity are one of the most commonly used methods for measuring antioxidant activity. The results of measuring the ABTS radical scavenging activity of the mushroom fermented mushroom according to the addition amount of the mushroom fruiting body extract are shown in FIG. ABTS radical scavenging activity before and after fermentation showed that the fermented samples were much more active than the pre - fermentation samples, similar to the DPPH radical scavenging activity. The antioxidant activities of the samples were also increased as the amount of the mushroom extract was increased. As a result of measuring the DPPH radical scavenging activity and the ABTS radical scavenging activity as described above, the antioxidant activity of lactic acid bacteria fermentation technology was used to enhance the antioxidative activity and the antioxidant activity of the shiitake mushroom fruit extract was used as an additive. The prepared functional beverage is considered to be suitable as an antioxidant product.

All. Production of NO (NO)

Fig. 11 shows the results of measuring the amount of nitric oxide produced in order to investigate the effect of the shiitake fermentation broth on the production of nitric oxide according to the addition amount of the mushroom fruiting body extract. The amount of nitric oxide production was the highest in the control group treated with LPS alone from 13.07 to 13.38 uM, and the amount of nitric oxide production was decreased with the addition of the mushroom fruiting body extract. The amount of nitric oxide produced before and after fermentation tended to be lower than the amount of nitric oxide produced before fermentation, indicating that fermentation was effective.

3. Functional beverage branding

end. Sensory evaluation

Table 8 shows the results of sensory evaluation of functional beverages through branding of shiitake fermented milk. In the evaluation of the preference of the fermented milk of shiitake fermented milk and the evaluation of the preference of the functional beverage produced after branding, the shiitake fermented milk showed a low preference score of 5 or less in the 9 point evaluation method. However, The preference value was obtained as a beverage. The preference score of beverage - 2 with 0.01 wt% of mushroom flavor was higher than that of beverage - 2. Comprehensive preference showed that the beverage - 2 containing 0.01 wt% of mushroom flavor had the highest preference score of 8.0, while the control without addition of mushroom flavor and the sample of beverage - 1 containing 0.005 wt% And 7.9, respectively. In the samples containing 0.03% by weight or more of mushroom flavor, the degree of preference tended to decrease with increasing amount of mushroom flavor. From the above results, it is considered that 0.01 wt% of mushroom flavor is suitable.

Samples
(Added amount of shiitake mushroom flavor) Evaluation items incense color flavor Comprehensive preference map Control (0% by weight) 7.7 ± 0.33 ^b 8.0 ± 0.29 7.9 ± 0.34 ^ab 7.9 ± 0.17 Beverage-1 (0.005% by weight) 7.8 ± 0.32 ^b 7.9 ± 0.27 8.0 ± 0.29 ^ab 7.9 ± 0.37 Drink-2 (0.01% by weight) 7.8 ± 0.32 ^b 8.1 ± 0.31 8.2 ± 0.20 ^b 8.0 ± 0.59 Beverage-3 (0.03% by weight) 7.5 ± 0.26 ^ab 8.0 ± 0.21 7.4 ± 0.30 ^ab 7.5 ± 0.34 Drink-4 (0.05% by weight) 6.6 ± 0.33 ^a 8.0 ± 0.25 6.9 ± 0.65 ^a 6.9 ± 0.37

Claims (3)

Sterilizing and cooling the whey;
0.5 to 1 part by weight of a mushroom fruiting body extract and 5 parts by weight of a culture medium of Lactobacillus acidophilus are added to 100 parts by weight of the sterilized and cooled whey to prepare a mushroom fermented mushroom fermentation liquid;
Preparing a mixture of the above mushroom whey fermentation broth, sugar, apple concentrate, hydrated citric acid, sodium citrate, mishi (carboxymethylcellulose, CMC), yogurt flavor and mushroom flavor;
Stirring the mixture, filtering and storing at low temperature;
Wherein the fermented beverage comprises a mixture of whey and mushroom fruiting body extract.
delete The method according to claim 1, wherein the mixture comprises 91 to 92% by weight of a mushroom whey fermentation broth, 7 to 8% by weight of sugar, 0.1 to 0.5% by weight of apple concentrate, 0.1 to 0.5% by weight of citric acid, 0.01 to 0.1% Characterized in that it comprises 0.1 to 0.5% by weight of CMC (carboxymethylcellulose, CMC), 0.01 to 0.1% by weight of yogurt and 0.005 to 0.01% by weight of a mushroom flavor. ≪ / RTI >

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