KR101847280B1 - Hericium erinaceum natural yeast fermenting method and powder thereof - Google Patents

Abstract

As interest in health has increased, research on functional foods is actively under way. In particular, the present invention relates to a method for fermentation of a mushroom of the mushroom, and more particularly to a method for fermenting a mushroom of the genus Mushroom, which comprises fermenting rice with raisins, honey and water, Fermented natural yeast fermented by primary and secondary fermentation, and fermenting the natural fermented yeast.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermentation method and powder for natural yeast,

The present invention relates to a method for fermenting a mushroom of the mushroom, and more particularly, to a method for fermenting a fermented mushroom, which comprises mixing natural fermented rice yeast with rice, And a fermentation method and a powder of a natural yeast fermented with a primary and a secondary fermentation.

Recently, as interest in health has increased, research on functional food has been actively carried out. Among functional foods, mushrooms have been traditionally used for edible and medicinal purposes because of their rich taste and nutrition. The most commonly used mushrooms used for edible and medicinal use are myrrh, mushroom, mushroom, horsetail, mushroom, and mushroom, in addition to the representative mushrooms such as oyster mushroom and top mushroom.

Among them, Mushrooms are rich in various nutrients such as carbohydrates, proteins, lipids, minerals and vitamins, and have a variety of physiologically active substances. These mushrooms are excellent in many aspects and belong to the group of coral mushroom, In autumn, it is called hardwood, dead wood or raw wood, and its shape is like the hair of the spindle's tail. In a study published in the Chosun Ilbo (April 5, 2000) by Dr. Takashi Mizuno, a master of Japanese mushroom scholars, the mushroom has a large amount of oleanolic acid to protect the stomach from gastric acid , And at the same time, the stomach acid secretion in the stomach is good, and the blood vessels surrounding the stomach wall are strengthened, thereby causing gastrointestinal motility, which is also said to help the digestive power.

In addition, it contains polysaccharide, complex amino acid and new fatty acid to increase the immunity of the stomach and intestines. It inhibits the proliferation of Helicobacter and other harmful bacteria and improves the immune function of the human body, For patients to help themselves.

In addition, Hpericium Polysaccharide, which is specifically found only in the above-mentioned mushroom, has been known to encompass cells that are harmful to bacteria or human body, thereby strengthening macrophages or lymphocytes, thereby reducing the incidence of gastric cancer and colon cancer, and improving symptoms thereof , and β-D glucan, and it is known that it activates the immune function of normal cells in cancer patients and inhibits cancer cell proliferation and recurrence.

On the other hand, most edible mushrooms currently used contain only one or two kinds of active polysaccharides, but they contain five kinds of active polysaccharides. Among the five types of active polysaccharides contained in the mushroom, galactoxyloglucan and mannoglucoxysilane are known to be polysaccharides contained only in the mushroom, and thus the antitumor inhibition rate is also remarkably high have. In addition, there is NGF, a neuronal cell proliferation factor that acts as an important substance in brain nerve cells, as a kind of amino acid-bound protein, and Herisecan and Erina, which promote the synthesis of NGF It has been shown that ginseng activates the brain, preventing dementia and Alzheimer's disease, and helping to improve memory. In general, activation of brain cells is known to help prevent and treat dementia and Alzheimer's disease as well as to improve the memory of young adolescents.

In addition, minerals such as potassium, calcium, magnesium, etc. contained in the mushrooms of the genus Porphyra enter into the body to function with enzymes, and low molecular substances such as peptides restore the functions of the beta cells and secrete insulin, It is known.

As described above, the mushroom has excellent effects in various aspects. Applicant has found that the first fermentation which produces a natural yeast species by aging for 3 to 4 days at 30 to 33 degrees with an appropriate amount of raisins, honey and water, The resulting mixture was prepared by mixing the fermented mushroom, brown rice, tomato, onion, apple, and barley, and the resulting mixture was mixed with the yeast strain produced by the first fermentation, and aged at 33 to 37 for 3 days When the second material is fermented and the mixed material produced by the second fermentation is dried at a low temperature, the viable period of the produced beneficial bacteria becomes longer and the beneficial bacteria can be further activated during the fermentation, I came to know by asking for the test at the bio enterprise research institute. According to the results of the above-mentioned enterprise laboratory test, in the first experiment, 80,000 yeasts were left in the first experiment and 100,000 yeasts were found in the second experiment.

In general, fruits and vegetables, especially those present in the grape skin, are more than 50% protein, and are sources of vitamin B1, B2, nicotinic acid, and folic acid and are known to be easy to ferment and store various foods. Betaglucan, which is present in the cell wall of yeast, is a type of polysaccharide and has immune-enhancing action, and is known to exist in mushrooms and grains.

For this reason, it is known that the mushroom is effective to normalize the immunity and function of human normal cells to inhibit proliferation and recurrence of cancer cells, reduce blood sugar and blood cholesterol, and improve metabolism, thereby inhibiting body fat formation and accumulation .

The powder according to the production method of the present invention is prepared by mixing the yeast seeds produced by the primary fermentation and the mixture mixed with the fermentation, and performing secondary fermentation, followed by drying at a low temperature hot air, followed by aging and pulverization by a grinder.

A patent similar to the present invention is Korean Pat. No. 10-581532. The patent relates to an extract of Aspergillus oryzae, comprising 3 to 4% by weight of Pseudomonas aeruginosa at 100% by weight of water, and 120 to 120% at a temperature of 91 to 96.5 Min, and the mixture is heated and extracted for a minute, and the extract is mixed with a mixture of brown rice concentrate alloglyceride, honey, carbon black, cream, citric acid, salt and the like. Since this is not a primary or secondary fermentation as in the present invention, Do. Korean Pat. No. 10-863890 discloses a method for producing a mushroom, a horseshoe mushroom, a spore mushroom and a mushroom mushroom by mixing them in a weight ratio, mixing them with water, anhydrous or hydrous alcohol having 1 to 3 carbon atoms, The fermentation is performed after the first fermentation, after the second fermentation, and then mixed and dried to produce powders.

Conventionally, the lactic acid bacteria produced in the past have a short time to survive in the human body and thus have a great difficulty in reaching the intestines. Accordingly, most of the lactic acid bacteria products sold on the market are capsules made of chemical substances, The present invention provides a beneficial microorganism which has a long survival period through fermentation using yeast strains as a main ingredient, and to solve this problem.

It is another object of the present invention to provide a method for producing a yeast strain in a first fermentation, a second fermentation in a second fermentation stage, mixing the resulting mixture with the yeast species produced by the first fermentation, Thereafter, it is made into powder, and the beneficial bacteria are activated.

In order to solve the above problems, the present invention relates to a method for producing yeast seeds, which comprises mixing raisins, honey and water at a weight ratio of 1: 0.1: 1, respectively, into a fermenter at a temperature of 30 to 33 degrees Celsius, , And a mixture of the ingredients except for the Asai berry were prepared by mixing 30% of the mushroom, 24% of the brown rice, 12% of the apple, 12% of the tomato, 12% of the onion, 5% of the barley and 5% And the mixture from the above-mentioned fermentation step is cooled to 30 degrees or less, the weight ratio of the mixture of the yeast species produced by the primary fermentation and the above-mentioned fermentation step is adjusted to 1: 9 A second fermentation step in which 5% of raw unripe berries are added as powders and fermented at 33 to 37 degrees for 2 to 4 days, and the mixed material produced from the second fermentation step is heated at a low temperature for 2 to 4 For days, low temperature hot wind drying Characterized in that the step consisting of milling step of the mixed material from the drying step, grinding to a powder.

The second fermentation period is 3 days.

Further, the low temperature is characterized by 45 degrees.

In addition, the present invention is characterized in that the material prepared by the fermentation method described above is pulverized.

After the first fermentation, the second fermentation produced by the production method according to the present invention activates during the time when the survival period of the beneficial bacteria is long and reaches the field, and the effect is good.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a main component table analyzed for the main component of the fermentation broth of the present invention.
Fig. 2 is a diagram for explaining the step of preparing a natural yeast extract of mushroom mushroom according to the present invention.

The present invention will now be described in detail with reference to the drawings.

Fig. 1 is a diagram showing a table showing the main components of nutritional analysis of A. mushroom. The common mushroom has low calorie and a very high protein content, almost similar to soybean protein. The chemical composition also contains minerals mainly composed of carbohydrates and proteins. In addition, as shown in the composition table of the drawing, the fat content is low, the content of fiber is high, and other minerals and vitamins are abundant compared with other species of mushroom. In other words, the nutritional components of Neritaceae are composed of Nasin, Sodium, Protein, Carbohydrate, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Dietary Fiber, Zinc, Phosphorus, Lipid, Iron, Potassium, It is known.

Fig. 2 is a view for explaining steps of a fermentation natural yeast production method of Pseudomonas sp.

In order to prepare the mushroom yeast according to the present invention, the material is washed and pulverized in flowing water, which is a preparation material such as mushroom, mushroom, brown rice, onion, tomato, apple, asaiberry and barley rice. After cooling, the mixture is mixed with a yeast strain, which is firstly mixed, and fermented.

Hereinafter, the fermentation step according to the present invention will be described. The preparation materials are prepared by well washing and pulverizing, and the above materials are prepared as follows: Root mushroom, brown rice, onion, tomato, apple, acai berry and barley rice. Hereinafter, the fermentation method of the mushroom mushroom according to the present invention will be described with reference to FIG.

As shown, in step S10, raisins, honey, and water are prepared by washing at a weight ratio of 1: 0.1: 1. In step S20, the material prepared in the above weight ratio is allowed to be aged for 3 to 4 days at a temperature of 30 to 33 degrees so as to be aged so as to produce a yeast strain which is a microorganism fermenting in this state. In step S30, the yeast strains were prepared in a weight ratio of 30%, 30%, 30%, 12%, 12%, 12%, 5% and 5% Include brown rice, apples, tomatoes, onions, and barley in a steamed container, and then steam them for 30 minutes to 40 minutes at a temperature of 100 ° C or higher.

Next, the process proceeds to step S40, which is the second fermentation step. In step S30, the mixture of steamed beetle, brown rice, apple, tomato, onion and barley is cooled to 30 degrees or less. Then, the mixture cooled to 30 DEG C or lower and the yeast seeds produced by the primary fermentation were mixed in a ratio of 9: 1 by weight and mixed well. Then, 5% , The mixture cooled to 30 DEG C or less, the yeast seeds generated by the primary fermentation and the raw saccharified beryllium powder are mixed well, and the mixture is fermented for 2 to 4 days at a temperature of 33 to 37 degrees. When the secondary fermentation of the three mixtures is completed, the mixture is dried at 45 degrees in the step S50 and then powdered by a pulverizer in a step S60.

The powder thus crushed in step S60 is fed through the above process. As described above, the mushroom powder of the present invention produced through the above process is harmless to the human body since it is produced by fermenting only natural materials, not artificial materials. Furthermore, the mushroom powder is secondly fermented, It is possible to survive for a long time without reaching the capsule, and to reach the bowel and activate the bowel. While the preferred embodiments have been described above, those skilled in the art will appreciate that various modifications are possible without departing from the spirit and scope of the invention.

delete

The present invention can be used in the fermentation method of natural mushroom natural yeast.

Claims (4)

Rape, honey, and water at a weight ratio of 1: 0.1: 1, adding the mixture to a fermenter at a temperature ranging from 30 to 33 degrees Celsius for 3 days to 4 days,
A mixture of 30% roasted mushroom, 24% brown rice, 12% apple, 12% tomato, 12% onion, 5% barley rice and 5% ≪ RTI ID = 0.0 > 40 minutes < / RTI &
After the mixture from the above-mentioned fermentation step is cooled to 30 degrees or less, the weight ratio of the mixture of the yeast species produced by the primary fermentation and the mixture obtained from the above-mentioned fermentation step is mixed at a ratio of 1: 9, A second fermentation step in which a powder is added and fermentation is carried out at 33 to 37 degrees for 2 to 4 days,
A drying step of subjecting the mixed material produced from the secondary fermentation step to low-temperature hot air drying for 2 days at a low temperature,
And a pulverizing step of pulverizing the mixed material from the drying step into powders. The method according to claim 1,
Wherein the second fermentation period is 3 days. The method according to claim 1,
Wherein the low temperature is 45 [deg.] C. A natural yeast powder obtained by pulverizing a substance prepared by the fermentation method according to claim 1.

Images