KR101908393B1 - Manufacturing method of Health Assistance Food using Mushroom Mycelium, and the Health Assistance Food by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a health supplementary food and food manufactured by the method. More particularly, the method comprises the steps of: separating mycelium from mushroom fruiting body to manufacture a strain; culturing the mycelium by inoculating a liquid medium with the prepared strain; filtering and separating the cultured mycelium; drying the separated mycelium; mixing the dried mycelium with a supplementary food; and pulverizing the mixed mixture. The supplementary food is at least one of grains, herbal medicines, fruits, vegetables, and seaweeds. According to the present invention, a health supplementary food rich in nutritional components, excellent in sensory preference, and low in production cost can be provided.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a health supplement containing mushroom mycelium and a method for producing the same,

The present invention relates to a method of producing a health supplement and a food by the method, and more particularly, to a method and a method for producing a health supplement containing mushroom mycelium containing nutrient-rich mushroom mycelium as a major nutrient ≪ / RTI >

In general, mushrooms are a kind of fungus, a group of umbrella-shaped needles and sacks. These mushrooms are composed of mycelium (mycelium) and fruit body with spores (spore). When compared to ordinary plants, mycelium corresponds to root, stem and leaf, and fruiting body corresponds to flower.

Mushrooms grow at first, and mycelium of mushrooms decompose and absorb the surrounding leaves, tree branches and other nutrients and continue to grow. After accumulating enough nutrition, if the climate conditions are met, Fruiting Body, Carpophore).

In other words, it is easy for us to think that the freshly shaped fruiting body is the whole of the mushroom, but in fact fruiting occurs in a very short period of time. Most of the year, fuzzy hyphae, like mycelium, To a parasitic or infertile life with a white fungus.

The fruiting body of the mushroom has been widely used as a food resource because it is a concern of mankind. However, in order to obtain fruiting body, a lot of processing time is required and a cultivation technique according to a demanding growing environment is also required. The production of mushroom mycelium is changing.

These mycelium contains more than four times more nutrients than fruiting bodies, and protein, amino acids, vitamins, minerals and various enzymes can balance nutrition as much as nutritional reports. In particular, mycelium contains 50 ~ 60 times more medicinal components such as anti-cancer component and immune function-enhancing component than fruiting body.

Therefore, there is a steady increase in the demand for health supplements using these mushroom mycelium.

KR 10-0187892 B1 KR 10-2002-0042015 B1

Accordingly, it is an object of the present invention to provide a method for producing a mushroom mycelium by liquid culture of a mushroom mycelium in a short period of time, mixing the mushroom mycelium with a supplementary food producing a synergy effect, Food.

Further, it is intended to provide a health supplement food which is excellent in sensory preference and easy to ingest.

In order to accomplish the above object, the present invention provides a method for producing a health supplement containing mushroom mycelium, comprising the steps of: preparing a strain by isolating mycelium from mushroom fruiting body, and culturing the mycelium by inoculating the produced strain into a liquid medium A step of filtering and separating the cultured mycelium, a step of drying the separated mycelium, a step of mixing an auxiliary food with the dried mycelia, and a step of grinding the mixed mixture, , And the supplementary food is at least one of cereals, herbal medicines, fruits, vegetables, and seaweeds.

And drying the separated mycelium, and then adding yeast or enzyme to the dried mycelium to perform fermentation, wherein the supplement is a fermentation supplement fermented by adding yeast or an enzyme.

Adding the yeast or enzyme to the mixed mixture after the step of mixing the dried mycelia with the supplementary food, and drying the fermented fermented product.

Cultivating the mixed mixture, drying the cultured culture, fermenting yeast or enzyme by adding yeast or enzyme to the dried cultured product, And drying the fermented fermented product.

The health supplement food according to the present invention is characterized by being manufactured through the above-described method.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a health supplement food rich in nutritional components, excellent in sensory preference, and low in production cost.

FIG. 1 is a process flow diagram for manufacturing a health supplement according to a first embodiment of the present invention. FIG.
FIG. 2 is a process chart of manufacturing a health supplement according to a second embodiment of the present invention; FIG.
FIG. 3 is a process chart for manufacturing a health supplement food according to a third embodiment of the present invention. FIG.
FIG. 4 is a process chart of manufacturing a health supplement according to a fourth embodiment of the present invention; FIG.

Hereinafter, the present invention will be described in detail.

Prior to describing the present invention, the mushroom mycelium of the present invention is not limited in its kind. Examples of the mushroom mycelium include Chinese caterpillar fungus, Chinese cabbage mushroom, It may be one or more of the mushroom mycelia among the mushroom, matsutake mushroom, mushroom mushroom, and mushroom mushroom.

First, FIG. 1 is a schematic diagram of a method of manufacturing a health supplement food according to a first embodiment of the present invention, which comprises preparing a strain by isolating mycelium from a mushroom fruiting body, culturing the mycelium by inoculating the prepared strain into a liquid medium A step of filtering and separating the cultured mycelium, drying the separated mycelium, mixing auxiliary food with the dried mycelia, and pulverizing the mixed mixture. The supplement is characterized by at least one of cereals, herbal medicines, fruits, vegetables and seaweeds.

And isolating mycelium from mushroom fruiting body to produce a strain.

First, the fruiting body of the young mushroom of the wild is cut, transplanted into the medium, and cultured for 5 to 15 days with shaking. Then, the mycelium of the mushroom is again inoculated into the medium and cultured at 25 to 35 ° C for 5 to 6 days to confirm the mushroom mycelium. Subsequently, the strain is cultured at 10 to 20 days intervals. At this time, the produced strain is used as an inoculation source of the liquid medium.

Here, the type of the used medium is not limited, but YM agar, PDB, and PDA media can be used.

Culturing the mycelium by inoculating the prepared strain into a liquid medium.

Next, a large amount of the mycelium is cultured by inoculating the prepared strain into a liquid medium.

Here, the type of the liquid medium and the culturing conditions may vary depending on the mushroom, but the present invention is not limited thereto. Illustratively, the liquid medium comprises 1.0 to 3.0% by weight of rice husk extract, 1.0 to 3.0% by weight of red ginseng extract, 3.0 to 7.0% by weight of glucose, 0.5 to 1.5% by weight of yeast extract, 0.1 to 1.5% by weight of peptone, 0.1 to 0.7% Weight% and balance of purified water, and the pH can be adjusted to 4.5 to 6.5. Then, it can be cultured for 7 to 20 days under the condition of 150 to 200 rpm at 25 to 30 ° C. When the rice medium extract, red ginseng extract, or the like is included in the liquid medium as described above, the content of the functional substance can be increased during cultivation of the mushroom mycelium, so that the pharmacologically active substance of the mushroom mycelium can be maximally obtained.

The cultured mycelium By filtering  Separating step.

Next, the cultured mycelium is separated by filtration. At this time, the filtering method of the cultured mycelium is not limited, and the mycelium is separated using a simple water separator or Miracloth alone.

Drying the separated mycelium.

Next, the separated mycelium is dried. At this time, the drying method is not limited, and a commonly known freeze drying method can be used.

Mixing the supplemented food with the dried mycelium.

Next, an auxiliary food is mixed with the dried mycelium. Examples of the supplementary food include fruits such as ginseng, red ginseng, ginseng, anchovy and hanbok tree, fruits such as brown rice, rice, rice gruel, soybean, grains, apple, pear, tangerine, orange, But not limited to, one or more of seaweeds such as mackerel, mugwort, kale, seaweed, kelp, mackerel, mackerel, mugwort, and parasites. In addition, the supplementary food is most preferably in the form of a dry powder, but it is not limited thereto, and it is natural that the particle size of the powder is not limited. However, it is preferable that the supplementary food is one capable of synergy with the mushroom mycelium, and most preferably at least one of red ginseng and rice ginseng is used.

In addition, the mixing ratio of the dried mycelia and the auxiliary food is not limited, but may be 1: 0.01 ~ 100 by weight.

Milling said mixed mixture.

And milling the mixed mixture to produce a health supplement. At this time, the particle size of the powder is not limited. However, considering the ease of ingestion, ease of processing, etc., 100 to 300 mesh is enough.

In addition, the powder may be further processed in the form of granules, tablets, rings, and the like, and the processing form thereof is not limited.

The health supplement food prepared as described above contains not only a large amount of mushroom mycelium but also a supplementary food having a synergistic effect with the mushroom mycelium and is rich in various nutritional components and has an advantage of being excellent in pharmacological effect . In addition, the mushroom mycelium can be mass-produced in a short period of time, thereby providing a health supplement food at an affordable price.

FIG. 2 is a schematic diagram showing a method of manufacturing a health supplement according to a second embodiment of the present invention. FIG. 2 is a view showing a step of preparing a strain by isolating mycelium from a mushroom fruiting body and culturing mycelium by inoculating the prepared strain into a liquid medium. A step of filtering and separating the cultured mycelium, a step of drying the separated mycelium, a step of adding yeast or enzyme to the dried mycelium to ferment, and a step of mixing fermentation auxiliary food with the fermented mycelium , Drying the mixed mixture, and pulverizing the dried mixture. In the following description of the second embodiment, description of the same configuration as that of the first embodiment will be omitted, and the configuration not described in the second embodiment will be based on the first embodiment.

That is, the second embodiment is characterized in that the mushroom mycelium is further fermented by adding yeast or enzyme, and the supplementary food is also characterized by using a fermentation auxiliary food.

First, dried mycelia are prepared in the same manner as in the first embodiment.

Yeast or enzyme is added to the dried mycelia and fermented at 30 to 40 ° C for 20 to 60 hours.

At this time, the added amount of the yeast or enzyme is not limited, but the yeast can be inoculated at a concentration of 10 ⁵ to 10 ⁸ cfu / g, and the enzyme is used in an amount of 0.01 to 4 parts by weight based on 100 parts by weight of the dried mycelia And the type of the yeast or enzyme is not particularly limited. Examples of the yeast include Aspergillus oryzae, Saccharomyces ellipsoideus, and Saccharomyces cerevisiae. cerevisiae), and the enzyme may be at least one of pectinase and endoprotease.

Next, the auxiliary food is mixed with the fermented fermented product, and the auxiliary food is also mixed with the fermented auxiliary food. The fermentation method of the supplementary food is the same as the fermentation method of the mushroom mycelium, and the yeast or enzyme is added to the supplementary food and fermented at 30 to 40 ° C for 20 to 60 hours.

Then, the mixed mixture is dried and pulverized. At this time, the drying method may be a freeze-drying method or the like, and the particle size may be 100 to 300 mesh as described in the first embodiment.

As described above, fermentation of the mushroom mycelium by using yeast or an enzyme has the effect of maximizing the nutritional and pharmacological components contained in the mushroom mycelium. In addition, the use of fermented supplements has the advantage that the effect can be further enhanced.

FIG. 3 is a schematic diagram of a manufacturing process according to a third embodiment of the present invention. FIG. 3 is a schematic view illustrating a process of producing a strain according to a third embodiment of the present invention. Filtering the separated mycelium, drying the separated mycelia, mixing auxiliary food with the dried mycelia, fermenting yeast or enzyme by adding yeast or enzyme to the mixed mixture, Drying the fermented fermented product, and pulverizing the dried fermented product. In the following description of the third embodiment, description of the same configuration as the first embodiment or the second embodiment will be omitted, and a configuration not described in the third embodiment will be described in the first embodiment and the second embodiment .

That is, the third embodiment further includes a step of adding yeast or enzyme to the dried mycelia mixed with the supplementary food, fermenting the yeast or enzyme, and drying the same.

Here, the type and fermentation conditions of the yeast or enzyme are the same as those in the second embodiment. Yeast or enzyme is added to the mixture of the dried mycelia and the supplementary food, and the mixture is fermented at 30 to 40 ° C for 20 to 60 hours.

 The method for drying the same is not limited to the conditions, and known freeze-drying methods can be used.

As described above, when the mixture of the mushroom mycelium and the supplementary food is fermented using a yeast or an enzyme, the pharmacological components contained in the mushroom mycelium and the auxiliary food are further maximized.

FIG. 4 is a schematic view illustrating a method of manufacturing a microorganism according to a fourth embodiment of the present invention. FIG. 4 is a schematic view showing a method of manufacturing a microorganism according to a fourth embodiment of the present invention. Filtering the separated mycelium, drying the separated mycelia, mixing the dried mycelia with an auxiliary food, culturing the mixed mixture, and drying the cultured mixture. A step of adding yeast or enzyme to the dried product to ferment, a step of drying the fermented fermented product, and a step of pulverizing the dried fermented product. The description of the same configuration as the first, second, and third embodiments is also omitted in the fourth embodiment.

That is, in the fourth embodiment, the dried mycelia are mixed with the supplementary food, and the mixture is incubated at 30 to 40 ° C for 1 to 3 days to allow the mycelia to grow on the supplementary food, And fermenting the yeast or enzyme by adding the yeast or enzyme thereto, and re-drying the yeast or enzyme, further comprising the step of culturing and fermenting, thereby maximizing the pharmacological component.

Here, the drying method may be performed according to various known drying methods, and a method of fermenting by adding yeast or enzyme is according to the second embodiment.

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

(Production Example 1)

Mycelia were isolated from fruiting bodies of. The mycelia were separated by a 2 mm × 2 mm × 2 mm size cut into a 5.0% by weight solution in a medium containing 2% by weight of potato, 1.0% by weight of sugar and 0.6% by weight of peptone, and cultured at 30 ° C. for 10 days at 150 rpm And shake cultured. The mycelia produced by this shaking culture were added to a 6.5-fold YM agar medium containing 0.5% by weight of yeast extract, 0.5% by weight of peptone, 0.2% by weight of macerate, 1.0% by weight of glucose and 2.0% After inoculation and incubation at 30 ° C for 5 days, mushroom mycelium was identified, and subculture was carried out at intervals of 15 days to prepare a strain.

A liquid medium of pH 6.0 composed of 2.0% by weight of rice husk extract, 2.0% by weight of red ginseng extract, 5.0% by weight of glucose, 1.0% by weight of yeast extract, 0.5% by weight of peptone, 0.5% by weight of malt extract and remaining water was prepared. The rice husk extract and red ginseng extract were prepared by adding 2.5 L of distilled water to 100 g of rice gruel or red ginseng, heating the mixture for 2 hours, and filtering with Miracloth (BioChem Co., USA).

Then, the thus-prepared strain was inoculated to 1 wt%, and cultured at 30 DEG C and 150 rpm for 10 days using an incubator. The cultured solution was filtered with Miracloth (BioChem Co. USA) to obtain a mycelium. Next, the mycelium was lyophilized.

(Example 1)

Dry red ginseng powder as a supplement was added to the lyophilized mycelium of Preparation Example 1 at a weight ratio of 1:10. This was ground to a particle size of 200 mesh.

(Example 2)

Saccharomyces cerevisiae was inoculated to the lyophilized mycelium of Example 1 at a concentration of 10 ⁶ cfu / g and fermented at 35 ° C for 30 hours. The fermented product of this mycelial body was mixed with fermented dried red ginseng at a weight ratio of 1:10, lyophilized, and ground to a particle size of 200 mesh.

Herein, the fermented red ginseng was prepared by inoculating saccharomyces cerevisiae to a red ginseng powder at a concentration of 10 ⁶ cfu / g and fermenting at 35 ° C for 30 hours.

(Example 3)

Dried red ginseng powder as a supplement to the lyophilized mycelial preparation of Preparation Example 1 was mixed at a ratio of 1:10 by weight, then saccharomyces cerevisiae was inoculated at a concentration of 10 ⁶ cfu / g, Fermented for 30 hours, lyophilized, and ground to a particle size of 200 mesh.

(Example 4)

The freeze-dried mycelium of Preparation Example 1 was mixed with the dried red ginseng powder as a supplement at a weight ratio of 1:10, and the resulting mixture was incubated at 35 ° C for 2 days. After lyophilization, saccharomyces cerevisiae was added to 10 ⁶ cfu / g, fermented at 35 DEG C for 30 hours, lyophilized and pulverized to a particle size of 200 mesh.

(Test Example 1)

The yield of the dried mycelia prepared in Preparation Example 1 was measured. It was confirmed that the mycelium of Preparation Example 1 was obtained at a yield of about 4%.

It was confirmed that the mushroom mycelium powder can be mass produced for about 10 days.

(Test Example 2)

Sensory evaluation of the health supplements according to Examples 1 to 4 was carried out.

The sensory evaluation was carried out on 20 taste and smell and general preference of food specialists and general consumers. The score and evaluation criteria were 9 point scoring method. The evaluation criteria were 9 points: very good, 7 points: Good, 5 points Average, 3 points: Poor, 1 point: Very poor. The results are shown in Table 1 below. As a control, dried powder of. Was used.

Test Example 2 Results division flavor smell Comprehensive preference Example 1 7.1 7.0 7.1 Example 2 7.3 7.2 7.2 Example 3 7.4 7.5 7.4 Example 4 7.4 7.4 7.6 Control 4.1 5.2 4.5

As can be seen from the above Table 1, the health supplements according to the present invention are excellent in taste, smell and overall preference.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

delete Culturing the mushroom of the wild mushroom, cutting the mushroom of the wild mushroom, transplanting it in a culture medium, shaking it, culturing the mycelium of the mushroom again, culturing the mushroom mycelium,
Culturing the mycelium by inoculating the prepared strain into a liquid medium,
Filtering and separating the cultured mycelium,
Drying the separated mycelium,
Adding yeast or enzyme to the dried mycelia to ferment,
Adding yeast or enzyme to the supplementary food to ferment;
Mixing the fermented auxiliary material with the fermented mycelium,
And pulverizing the mixed mixture,
Wherein said supplementary food is at least one of cereals, herb medicine, fruits, vegetables, and seaweeds.
Culturing the mushroom of the wild mushroom, cutting the mushroom of the wild mushroom, transplanting it in a culture medium, shaking it, culturing the mycelium of the mushroom again, culturing the mushroom mycelium,
Culturing the mycelium by inoculating the prepared strain into a liquid medium,
Filtering and separating the cultured mycelium,
Drying the separated mycelium,
Mixing the dried mycelia with an auxiliary food,
Adding yeast or enzyme to the mixed mixture to ferment;
Drying the fermented fermentation product;
And pulverizing the dried fermentation product,
Wherein said supplementary food is at least one of cereals, herb medicine, fruits, vegetables, and seaweeds.
Culturing the mushroom of the wild mushroom, cutting the mushroom of the wild mushroom, transplanting it in a culture medium, shaking it, culturing the mycelium of the mushroom again, culturing the mushroom mycelium,
Culturing the mycelium by inoculating the prepared strain into a liquid medium,
Filtering and separating the cultured mycelium,
Drying the separated mycelium,
Mixing the dried mycelia with an auxiliary food,
Culturing the mixed mixture so that the mycelium is cultured in the supplementary food,
Drying the cultured culture;
Adding yeast or enzyme to the dried product to ferment,
Drying the fermented fermented product;
And pulverizing the dried fermentation product,
Wherein said supplementary food is at least one of cereals, herb medicine, fruits, vegetables, and seaweeds.
A health supplement containing mushroom mycelia, which is produced by the method of any one of claims 2 to 4.

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