KR101908392B1 - Manufacturing method of alcoholic beverage fermented by mushroom - Google Patents

Abstract

The present invention relates to mushroom liquor and a method for manufacturing the same. More specifically, the present invention relates to mushroom liquor manufactured by adding alcohol to mushroom cultured in a container containing a sterilized grain medium, and a method for manufacturing the same. The mushroom liquor manufactured according to the manufacturing method of the present invention has a unique color and flavor of mushroom, contains a large amount of active ingredients of mushroom, has no hangover, and has a distinctive alcohol odor and taste removed. Also, the container containing the liquor includes mycelium of mushroom to have an excellent appearance, thereby being a very useful invention in the alcohol industry.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a mushroom,

More particularly, the present invention relates to a mushroom stock prepared by adding alcohol to a mushroom cultured in a container containing a sterilized grain medium, and a method for producing the mushroom stock.

Mushrooms contain a lot of protein, fat, carbohydrates, fiber, vitamins, minerals, and ergosterol. Mushrooms are cool, low calorie and tasty, and are effective for people who are overheated or obese. Mushrooms are good for diseases such as atherosclerosis, heart disease, diabetes, hyperlipemia, etc., which are caused by lowering of the exercise and basal metabolism as the age becomes higher because of decreasing the cholesterol level in the blood and improving the circulation of blood and are rich in proteins and vitamins. It has been found that there is a medicinal effect on hemorrhoids and the like. In particular, mushrooms help the stomach and intestines function, promote blood circulation, limbs and hands, when there is no strength, or waist and knees are good. In addition, the polysaccharide of the mushroom contains tumor inhibiting substance and has anticancer effect, and the mushroom 's gentle fragrance has been found to be positive in animal tests. Mushrooms are known to be good health foods for everyone, helping them function, improve appetite, stop diarrhea, add flourish, and raise resistance to disease. Because of the color, flavor, and excellent efficacy of such mushrooms, many foods using them have been developed.

Distilled spirits produced by distillation, such as shochu, have a high concentration of alcohol and are poisonous because of their alcohol smell. Therefore, in distilled liquor, it is necessary to have a liquor having the characteristic alcoholic odor and the tasteless flavor removed from the bad taste. In addition, there has been a desperate need for a simple and effective way to drink alcohol while simultaneously drinking stomach and intestinal protection and beneficial ingredients. Therefore, recent trend of consumption of liquor is focused on distilled spirits such as shochu, and it tends to favor products that are excellent in flavor and color, easy to drink, and less harmful to health after drinking.

Conventional leavings include ginseng, plum, green tea leach, giocarp leach, and leek leach. Korean Patent Laid-Open Publication No. 2001-45957 discloses a method of removing a main circumference of a circumference using activated carbon, adjusting it to have a 70% alcohol concentration, and adding a food antioxidant and a green tea leaf 0.5 ≪ / RTI > by weight of a green tea leach without the formation of browning and sedimentation. Korean Patent Laid-Open Publication No. 1996-23022 discloses a method for preparing a distilled liquor by fermentation and distillation by adding a liquorice extract to a liquor containing a lobule, followed by adding an extract of the lobule and the lobule berry, and aging the liquor, Laid-Open Publication No. 2001-69032 discloses a method for producing an alluvial leaved juice which comprises adding 10 g / l of fish juice to 95% alcohol (alcohol concentrate) and aging for 2 months and then subjecting the mixture to filtration to add a supplementary ingredient such as sweetener and seasoning to the leavening solution have.

Also, Korean Patent Laid-Open Publication No. 1993-25030 discloses a method for producing a sake based on Ganoderma lucidum as a method for producing sake using mushrooms. Korean Unexamined Patent Publication (Kokai) No. 1993-2503 discloses a method in which unripe pine mushroom is called water, followed by crushing and compression, and the flour is kneaded with the obtained solution to mix the chrysanthemum flower powder and green tea leaf powder and ferment Discloses a method for producing a fermented beverage by using yeonbo, a mung bean mushroom powder, a chrysanthemum flower petal powder, and a green tea leaf powder together. However, there has been no reference to the production of leachate using mushroom mycelium directly obtained by directly cultivating mushrooms in a given container.

KR 10-2004-0005158 A KR 10-0874664 B KR 10-2016-0021408 A KR 10-1998-0002231 A

DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a mushroom strain, which is cultured on a sterilized grain medium, And a manufacturing method thereof.

In order to solve the above-mentioned problems, the present invention provides a method for producing a mushroom strain, comprising the steps of: (1) inoculating and cultivating a mushroom strain into a liquid medium; (2) Inoculating and culturing the mushroom culture of step (1) in a mushroom main container containing a sterilized grain medium; And (3) adding, sealing and aging the mushroom main container of the step (2) to the cultured mushroom main container.

The above mushroom is composed of mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, Mushroom and egg mushroom.

The cereal medium is preferably a barley medium, an oat medium, a brown rice medium or a mixed medium thereof.

The cereal medium is preferably a mixed medium of corn cob, brown rice, barley, oats, sugar and rice bran.

In addition, the grain medium is preferably a mixed medium in which sawdust, corncob, and glucose are mixed with rice, brown rice, barley, oats, and rice bran.

Preferably, the inoculation of step (2) is carried out by inoculating 5 to 15 parts by weight of the mushroom culture with respect to 100 parts by weight of the cereal medium.

The culture in step (2) is preferably carried out at a temperature of 5 to 25 DEG C and a humidity of 65 to 90%.

Preferably, the drink is shochu, white liquor or vodka.

The present invention also provides a mushroom strain produced by the above-described production method.

The mushroom produced according to the production method of the present invention has a unique color and flavor of mushroom, contains a large amount of active ingredient of mushroom, has no hangover, and has a distinctive alcohol odor and taste removed. It contains mycelium of mushroom and is very useful invention in the liquor industry because it has excellent aesthetic appearance.

Fig. 1 schematically shows the shape of a mushroom stock container obtained by the production method of the present invention.
Figs. 2 to 5 show the mushroom of the present invention as a mushroom of Chinese caterpillar fungus, Mushroom mushroom, Mushroom mushroom and Mushroom mushroom, respectively.

Hereinafter, the present invention will be described in detail.

The inventor of the present invention intends to introduce the color and flavor of the mushroom and the useful physiologically active ingredient into the mainstream for the purpose of directly introducing alcohol into the container containing the mushroom culture product and aging the mushroom culture product for a certain period of time, As a result of repeated studies for developing a mushroom strain, it was confirmed that the color, flavor and useful ingredient of mushroom can be effectively converted into sake by the following production method, and the present invention has been completed.

Accordingly, the present invention provides a method for producing a mushroom strain, comprising: (1) inoculating and cultivating a mushroom strain into a liquid medium; (2) inoculating and culturing the mushroom culture of step (1) in a container containing the sterilized cereal medium; And (3) adding, sealing and aging the mushroom-cultivated container of step (2) to the mushroom.

The mushrooms used in the present invention are preferably selected from the group consisting of Cordyceps melliflora, Snowy Chinese Cordyceps, Pupa mosquito Cordyceps mellifera, Morpho mushroom, Mushroom mushroom, Mushroom mushroom, Oyster mushroom, Yellow mushroom mushroom, Shiitake mushroom, White mushroom, Mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, and egg mushroom.

The mushroom strain of the mushroom strain is cultured by inoculating the mushroom strain into a plate medium. The solid medium for seed culture may be an agar medium or a synthetic medium. The strains are platelized by flame sterilization, and the mycelial fragments are removed and inoculated into the central part of the plate medium.

The mushroom mycelium cultivated in the plate medium is inoculated into a liquid medium to prepare a liquid medium. In a 250 ml Erlenmeyer flask containing 100 ml of sterilized liquid medium, the mushroom mycelial slices cultivated in a plate culture medium are inoculated with 7 to 10 slices of 2 to 3 mm in size. The inoculated Erlenmeyer flask is sealed with a face or a silica stopper, and the mycelium is grown in a constant temperature shaking incubator. It can be cultured for 1 to 3 days at a temperature of usually 5 to 25 ° C.

When the liquid culture is completed, the culture is inoculated into a container containing the cereal medium. The cereal medium may be a barley medium, an oat medium, a brown rice medium or a mixed medium thereof, or a mixed medium of corn cob, brown rice, barley, oats, sugar and rice bran. In addition, the grain medium may be a mixed medium in which rice, brown rice, barley, oats and rice bran are mixed with sawdust, corn cob, and glucose.

The grain medium is prepared in a prepared container, preferably a glass bottle, and then sterilized by high-temperature high-pressure sterilization. The addition amount of the grain medium may be about 10 to 30% of the container. The container to which the grain medium is added is usually sterilized by heating at a temperature of 120 to 150 ° C for at least 20 minutes. Containers containing a sterilized grain medium need to be shaken well after sterilization to remove grain from the container during sterilization.

It is preferable to inoculate a liquid culture liquid of mushroom described above into a container containing a sterilized cereal culture medium, in which 5 to 15 parts by weight of a mushroom culture liquid is inoculated with respect to 100 parts by weight of the cereal culture medium.

After inoculating the liquid culture medium, the container is covered with a face or a silica stopper and cultured under conditions of a temperature of 5 to 25 ° C and a humidity of 65 to 90%. The specific culture conditions may vary depending on the mushroom to be used, and the culture temperature and humidity used according to the mushroom types are shown in Table 1 below. The incubation period may vary depending on the mushroom used, but usually takes about 1 to 2 weeks.

Mushroom subject to this technology
Growing temperature
(° C) Cultivation humidity Cordyceps, snowflake Cordyceps, pupa 20-25 over 90 Mushroom mushroom 15-20 About 70% Mushroom mushroom 10-25 About 80% Mushroom 20-25 About 70% Oyster, yellow oyster, pink oyster mushroom 15-25 About 90% Mushroom mushroom 15-25 About 90% Shiitake mushroom, mushroom, white mushroom 10 to 22 About 70% Mushroom 20-25 About 65% Top mushroom 5 to 15 About 85% Mushroom 15-25 About 70% Grass mushroom 20 ~ 30 About 90% Sore throat 20-25 over 90 Egg mushroom 20-25 About 70%

In the present invention, a litchi extract may be further added to increase the growth efficiency of the mushroom in the step of adding the liquid culture liquid.

Rich is native to southern China and is commonly planted as a fruit tree, 10 to 15 meters high, and is a plant that branches off from the bottom. Normally fruit is edible as fruit, and its fruit is round and about 3cm in diameter, and it looks like a turtle's back with protrusions on the surface. Flesh is sweet and has a unique scent. It is said to be the king of fruit in southern China. In the present invention, a rich extract, preferably a rich hot water extract, can be used, and it is preferable to add 10 to 30 parts by weight to 100 parts by weight of the cereal medium. The rich hot-water extract can be obtained by immersing the skin, in which the shell and seed are removed, or the fruit containing the shell and the seed, in hot water and heating for 1 to 3 hours.

When the mycelium of the mushroom cultivated in the vessel is about to form, the sake is added to the vessel. The alcohol is preferably soju, white wine or vodka, but is not limited thereto. It is preferable to add alcohol to fill the volume of 80 to 90% of the container and mature for 1 to 3 months.

The mushroom stock of the present invention can be manufactured by the above-mentioned manufacturing method, and the produced mushroom stock can be produced from the container or can be marketed as mushroom and mushroom container considering the appearance.

Accordingly, the present invention provides a mushroom strain produced by the above-described production method.

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

The following examples illustrate one preferred embodiment of the present invention, and it is apparent that the scope of the present invention is not limited by the matters described in the following examples.

<Examples>

Example 1

The stored mycelium of Cordyceps mushroom was inoculated into agar nutrient broth using sterilized platinum seeds and seeded for 7 days at 20 ℃ and 90% humidity. The seed cultured mycelium of Cordyceps mushroom was inoculated into a 250 ml Erlenmeyer flask containing 100 ml of a sterilized liquid culture medium for mushroom culture, and liquid culture was carried out in a rotary shaker at 20 DEG C and 90% humidity for 3 days. 100 g of cereal medium containing barley and oats was placed in a 500 ml glass container and sterilized under high temperature and high pressure. 10 ml of the liquid culture medium was inoculated thereon and cultured for one week at 20 캜 and a humidity of 90%. 300 ml of shochu, which is commercially available, was added, sealed, and aged for 3 months to prepare the Chinese cabbage strain of the present invention.

Example 2

In the same manner as in Example 1, except that Cordyceps mushroom was used in place of Cordyceps, and the humidity was adjusted to 80% during culturing, a spruce mushroom strain was prepared.

Example 3

Except that the mushroom was used instead of Cordyceps sinensis and the mixed medium of corn cob, brown rice, barley, oats, sugar and rice bran was used instead of cereal medium containing barley and oat and the humidity was adjusted to 65% The same procedure as in Example 1 was carried out to produce a mushroom of P. japonica.

Example 4

The mushroom was prepared in the same manner as in Example 3, except that the mushroom was used instead of the mushroom.

Example 5

A caterpillar fungus was prepared in the same manner as in Example 1, except that 20 ml of the rich extract was added at the time of inoculation of the mushroom liquid culture broth.

Example 6

Except that 20 ml of the rich extract was added at the time of inoculation of the mushroom liquid culture medium.

Example 7

The mushroom powder was prepared in the same manner as in Example 3, except that 20 ml of the rich extract was added at the time of inoculation of the mushroom liquid culture solution.

Example 8

The mushroom flour was prepared in the same manner as in Example 4, except that 20 ml of the rich extract was added at the time of inoculation of the mushroom liquid culture.

Experimental Example 1

The results of the functional test of the mushrooms prepared in Examples 1 to 8 are shown in Table 2 below. The evaluation was performed by an evaluation team consisting of 20 adult males and females. The evaluation was based on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: excellent, 5 points: excellent) And the average was recorded. A comparative example used in the experiment was a commercially available diluted soju.

Sensory evaluation Experimental group Color Flavor smell flavor hangover Overall likelihood Example 1 4.4 4.1 4.2 4.5 4.5 4.4 Example 2 4.6 4.3 4.4 4.4 4.2 4.4 Example 3 4.5 4.4 4.1 4.6 4.1 4.5 Example 4 4.2 4.3 4.3 4.2 4.2 4.3 Example 5 4.6 4.3 4.4 4.6 4.6 4.5 Example 6 4.6 4.5 4.6 4.5 4.4 4.5 Example 7 4.7 4.6 4.4 4.6 4.4 4.6 Example 8 4.5 4.5 4.5 4.4 4.4 4.5 Comparative Example 3.0 2.8 2.7 2.6 2.5 2.7

As shown in Table 2, the mushrooms of the present invention were excellent in terms of color, flavor, smell, taste, and overall acceptability compared with commercially available shochu, and showed almost no hangover.

Experimental Example 2

The liquid cultures were inoculated in Examples 1 to 8, and the appearance of mycelium was visually confirmed. The results are shown in Table 3 below.

Mycelium generation time Example Mycelial development time One 4 days 2 3 days 3 3 days 4 3 days 5 3 days 6 2 days 7 1.5 days 8 2 days

As shown in Table 3, it was confirmed that the mycelial bodies of the Examples 5 to 8 using the rich extract were found to be one to two days earlier than those of Examples 1 to 4 when the mycelia started to appear for the first time.

Claims (7)

(1) inoculating and culturing the mushroom seedlings into a liquid medium;
(2) Inoculating and culturing the mushroom culture of step (1) in a mushroom main container containing a sterilized grain medium; And
(3) adding the mushroom of step (2) to the cultured mushroom main container so as to fill 80 to 90% of the mushroom main container, sealing and aging for 1 to 3 months,
The above mushroom is characterized in that the mushroom is selected from the group consisting of Cordyceps, Snowy Cordyceps, Chrysolophyceae Cordyceps, Mushroom Mushroom, Mushroom Mushroom, Mushroom Mushroom, Oyster Mushroom, Yellow Mushroom, Shiitake Mushroom, Mushroom Mushroom, Mushroom Mushroom, Pink Mushroom Mushroom, Mushroom, thorny mushroom, white mushroom and egg mushroom,
Wherein the grain medium is a mixed medium of corn cob, brown rice, barley, oats, sugar and rice bran, and the addition amount of the cereal medium is 10-30%
Wherein the inoculation of step (2) is performed by inoculating 5 to 15 parts by weight of the mushroom culture with 100 parts by weight of the grain medium, and adding 20 ml of the rich extract to the mushroom culture inoculation. delete delete delete delete delete delete

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