KR101913004B1 - Manufacturing method of fermented mulberry beverage using mycelia of chaga mushroom - Google Patents

Abstract

The present invention relates to a health functional beverage containing mulberry berries as a main ingredient and a process for preparing the same. The odd beverage containing the fermented mushroom mycelia of the present invention produced by the present invention has a high anthocyanin content, In addition, the flavor and taste can be improved and useful as health functional food.

Description

Technical Field [0001] The present invention relates to a fermented mulberry beverage using mycelia of chaga mushroom,

The present invention relates to a health functional beverage having mulberry berries as a main ingredient, and a method for preparing the same, and more specifically, to a high-function beverage using mulberry mycelium fermentation and a process for producing the same.

Mulberry is a fruit of mulberry (Morus alba L.) which is a deciduous tree belonging to Morus alba, and contains not only a large amount of fructose and glucose but also various useful physiologically active substances such as anthocyanin, flavonoid and phytoalexin Has been shown to exhibit efficacy. In particular, it is known that Audi contains high content of cyanidin-3-glucoside (C3G), an anthocyanin substance contained in many berries, and is known to have excellent antioxidative and anti-aging effects. (Korean Patent Laid-Open Publication No. 10-2013-0112592), diabetic erectile dysfunction (Korean Patent Laid-Open Publication No. 10-2013-0025990), breast cancer (Korean Patent Laid-Open No. 10-2016-0065304) It has been reported that the disease is also effective in improving the disease.

Based on the results of studies on the useful components of such an audi, a variety of functional foods utilizing the audi or its components have been developed. For example, Korean Patent No. 10-0920334 discloses a method for fermenting alfalfa, Korean Patent Laid-Open Publication No. 10-2013-0059657 discloses an edible vinegar which is prepared by a method comprising the steps of: preparing an edible vinegar, a method for producing the edible vinegar, and a functional beverage containing the edible vinegar; and Korean Patent Publication No. 10-2013-0059657 disclosing an edible vinegar comprising fermented vinegar, oligosaccharide, , 'Citric acid, honey, vitamin C, lotus leaf extract, oodine and stevia extract, and a preparation method thereof. Korean Patent No. 10-1276094 discloses a process for producing oodi juice, And an " antioxidant functional < RTI ID = 0.0 > odi < / RTI > beverage ", which contains a large amount of anthocyanin and resveratrol by using a concentrated liquid.

However, the above-mentioned method has a limitation in that it can not meet the demand for a market in which a more powerful antioxidant material is sought depending on the basic antioxidant activity of Odi itself.

Accordingly, the present inventors have completed the present invention in order to develop an audi beverage having improved flavor and taste while enhancing the content of various physiologically active substances of Audi in order to further enhance the antioxidative ability of the audi in the development of the audi drink using the audi .

It is an object of the present invention to provide an edible beverage having an increased content of various functional ingredients while lowering the sugar content by fermenting the mushroom mycelium by inoculating it with water and water, and a process for producing the same.

In order to accomplish the above object, the present invention provides a method for producing a pulverized product, comprising the steps of: (a) lyophilizing and pulverizing an oder seed to produce a pulverized product; (b) adding 10 to 30% by weight of water to the ground product to produce a mixture; (c) inoculating the mixture with a culture solution of a mushroom mycelium to produce a fermented product; And (d) adding a sub ingredient to the fermented product to prepare an edible beverage.

The present inventors paid attention to the functionalities such as the antioxidant activity of the mulberry and found that when the mulberry mushroom culture broth is fermented with the mulberry mycelium culture liquid, the anthocyanin content of the fermented product is increased and the antioxidant, hypertension improvement, And the present invention has been completed.

The mushroom used in the present invention is Inonotus obliqua or Fuscoporia obliqua . In Russia, it is called Chaga, and in Japan it is called Kabano anatake. The sclerotium form is black on the surface, has many longitudinal and lateral cracks, and has a tan inside. Sclerotia, a firm mass of hyphae gathered densely, is mainly used for medicinal purposes. The diameter of scleroti is as large as 10 to 20 cm. The thickness of the fruiting body is about 2 to 8 mm, there is a hole in the front, and there are several steel bodies. The mushroom occurs in birch (Betula sp.), Especially in birch (Betula platyphylla var. Japonica). It is a semi-active, reflective parasitic mushroom whose birch trees are gradually dying as they are attached to a birch tree like a black cancer.

The term " fermented product " used in the present invention means a fermented product obtained by inoculating a mycelia of Mycorrhizae with a culture solution obtained by cultivating a mushroom mycelium with a medium such as a juice solution, a solution, a diluent or an extract thereof, It means the result. In the examples of the present invention, it has been confirmed that the anthocyanin content of the fermented product is increased and the antioxidant, hypertension improvement, and antidiabetic effect are improved when fermented product is pulverized with the mushroom mycelia culture solution.

The mushroom used in the present invention is obtained by natural or artificial cultivation. Both artificial culture and liquid cultivation can be used. Liquid culture is carried out by culturing the mushroom strain in a liquid medium containing glucose, peptone and yeast extract as essential components for 3 to 30 days to obtain a mycelium. In addition to the essential components described above, inorganic substances such as potassium phosphate, magnesium sulfate, and calcium chloride, and trace elements such as iron sulfate, zinc sulfate, and copper sulfate can be added to the culture medium to help develop the mycelium. The pH of the medium is adjusted to 5 to 7, and the temperature is adjusted to about 20 to 30 ° C. In solid culture method, roasted mushroom strain is cultivated in a log to obtain fruiting body. In order to prepare a seed for the roots cultivation, roasted mushroom mycelium cultured in a malt extract medium is added to a medium containing rice bran And inoculated and cultured for 20 to 30 days at 20 占 폚 to 30 占 폚 under dark conditions.

In one embodiment of the present invention, the fermentation is preferably carried out at a fermentation temperature of 20 to 30 ° C and a fermentation time of 7 days to 21 days to produce an antioxidant activity, an anti-diabetic activity and an anti-obesity activity But is not limited thereto.

In one embodiment of the present invention, the culture of the mycelia of mycelia of the mushroom is preferably inoculated at 10 wt% of the mixture of the step (b), but the present invention is not limited thereto.

In one embodiment of the present invention, the fermentation temperature is 20 to 30 ° C and the fermentation time is 7 to 21 days, but the present invention is not limited thereto.

In one embodiment of the present invention, the material of step (d) includes at least one selected from the group consisting of Aronia, apple, persimmon, blueberry, blackberry, black currant, brambles, pomegranate, grape, pear, peach, banana, strawberry, Or fruit juice or concentrate thereof such as plum, plum, cherry, plum, marjor, kiwi, melon, tangerine, orange, grapefruit, mandarin, melon, cherry, melon, black super berry, mango, lemon and pineapple But is not limited to.

In addition, the present invention provides an edible drink produced by the above-described method.

The edible beverage of the present invention includes the fermented mushroom mycelium fermented product and components other than the above-mentioned ingredients, which are ordinarily added in food production. For example, proteins, carbohydrates, fats, nutrients, seasonings and sweeteners. Examples of the above-mentioned carbohydrates are monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As a sweetening agent, a natural sweetening agent (e.g., tau Martin, stevia extract (e.g., rebaudioside A, glycyrrhizin)) and a synthetic sweetener (saccharin, aspartame, etc.) may be used. For example, when the food composition of the present invention is prepared as a drink, it may further contain citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, juice, mulberry extract, jujube extract, licorice extract, have.

According to a preferred embodiment of the present invention, the edible beverage of the present invention has a pH of 3.0 to 4.3, a total acid content of 0.3 to 1.4% and a sugar content of 50 to 62 Bricks, but is not limited thereto.

The edible beverage of the present invention is produced by the above-described method for producing an edible beverage of the present invention, and the description common to both of them is omitted in order to avoid excessive complexity of the specification according to the repetitive description.

The edible beverage comprising the fermented product of the mushroom mycelia produced according to the present invention has high antioxidant and anti-obesity effects due to its high anthocyanin content, and can be widely used as a health functional food with improved flavor and taste.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

≪ Example 1 >

Manufacture of Oudy fruit pulverized material

The seeds of the oak were quenched at a temperature of about -30 ° C for 30 minutes, and then pulverized by a pulverizer. The pulverized material was sieved and sorted into particles having a predetermined size (about 45 mesh) or less. 20% by weight of water was mixed with the crushed product and the crushed product, and the crushed product was agitated so that the particles of the crushed product were evenly mixed.

Thereafter, the pulverized material was sterilized and filtered, and then mixed with the mushroom mycelial culture liquid.

≪ Example 2 >

Production of mycelia culture

The mushroom strain was inoculated on a PDA (potato dextrose agar) medium and cultured at 30 ° C. for 7 weeks to prepare a mushroom mycelium.

≪ Example 3 >

Carrot mycelium mycelium Fermentation product  And production of an audi beverage using the same

After mixing the extract of the sesame oil of Example 1 and the mushroom mycelium of Example 2, the mixture was fermented at 25 ° C for 14 days, and the impurities were removed to prepare a fermented mushroom mycelium fermented product.

Distilled water was added to 7% by weight of the above-mentioned edible fermented product, 1% by weight of xylitol, 7% by weight of fructose (73 Brix) and 0.3% by weight of citric acid, and the mixture was adjusted to 100 ml. Subsequently, 1% by weight of carbonated water was added, and the mixture was stirred and mixed. The mixture was then injected into a bottle, sterilized at 80 ° C for 30 minutes, and cooled to prepare an audi beverage of the present invention.

In addition, a beverage using an edible mushroom which was not fermented by the mushroom mycelium was used as a comparative example.

<Example 4>

Audi Fermented  Anthocyanin content analysis

The anthocyanin content of the edible fermented product prepared in Example 3 was analyzed by the pH differential method according to Wrolstad et al. (2001). 30 g of 0.5% HCl-methanol was added to 3 g of the edible fermented product prepared in the above example, and the mixture was mixed with a vortex mixer. The mixture was left for 24 hours at room temperature in a dark place. The extract was filtered with a filter paper (Whattman No. 2), and 0.5 mL of each extract was adjusted to a final volume of 5 mL by adding 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5) HP-8452A Diode Array Spectrophotometer, Hewlett Packard) at 535 nm. The total anthocyanin content was calculated by substituting the measured values into the following equation (Fuleke et al., 1968;

Total anthocyanin content (mg) = O. D × 200 / W × 100 × 1 / 65.1

(O.D. = absorbance, W = weight of sample (g), 200 = dilution factor, 65.1 = extinction coefficient)

As a result, the anthocyanin content of the edible fermented product was 1.78% (w / w), which was twice as much as that of the non - fermented extract.

&Lt; Example 5 >

Audi Fermented  Antioxidant effect analysis

The antioxidant activity of the fermented product of the present invention prepared in Example 3 was measured by hydrogen donating effect on 2,2-diphenyl-1-picryhydrazyl (DPPH) in each sample according to the Blois method. Each sample was dissolved in 80% methanol to give final concentrations of 10 ug / mL, 100 ug / mL and 1000 ug / mL. 1 mL of a 0.2 mM DPPH solution (99% methanol) was added to 1 mL of a constant concentration, mixed for 10 seconds, and reacted at 37 DEG C for 30 minutes. The absorbance of the reaction solution was measured at 517 nm using a spectrophotometer (CARY 50 BIO, VARIAN, USA). The electron donating ability was calculated by the following equation.

* Electron donating ability (%) = [1- (absorbance of sample addition sphere / absorbance of no added sphere)] × 100

Free radicals are one of the causes of aging and disease. Free radicals contain at least one pair of unpaired electrons. Atoms and molecules basically share electrons with one another to stabilize it and produce many free radicals, such as free radicals, in the body. These reactive oxygen species cause various adult diseases and aging. Therefore, antioxidant activity can be measured by measuring the ability to remove free radicals. 2,2-diphenyl-1-picryhydrazyl (DPPH), which is used to measure free radical scavenging ability, is dark purple and is itself a radical of nitrogen center and is stabilized by the ununiformization of radical electrons. In addition, it has a relatively stable radical and its absorption peak shows an absorption maximum near 516 nm due to its absorption electrons. When electrons or hydrogen are received, the absorbance decreases around 517 nm and is hard to be oxidized again. Therefore, if the ability to reduce or offset radicals is high, high antioxidant activity and high elimination activity against other radicals such as active oxygen can be expected. Therefore, it is mainly used for measuring the antioxidant ability of a specific substance.

As a result of measuring the electron donating ability of the edible fermented product of the present invention, 97% of vitamin C (control) and 87% to 92% of the fermented product of the standard sample were measured, showing antioxidative activity equivalent to that of vitamin C .

Therefore, it can be inferred that the antioxidative activity of the edible beverage prepared by using the edible fermented product of the present invention, which has high antioxidant activity, is high.

&Lt; Example 6 >

Audi Fermented Anti-diabetic  Effect analysis

1. Experimental Method

The mice were injected into the abdominal cavity of experimental animals (male, body weight 200 ± 10g) using streptozotocin (Sigma S-0130), a diabetic inducing reagent, and blood samples were taken from rat eyes one week later. Rats with hyperglycemic hyperglycemia were selected and used as experimental animals. The processing method is as follows.

① Diabetes induced rats were selected and 20 rats were placed in one treatment.

(2) A control group in which the fermented fermented product of the fermented mushroom mycelium according to the present invention is not fed and the feed group such as 3 ml / day / water, 2.5 ml / day / water, 2.0 ml / 4 treatments. The administration method was to be orally administered daily using sonde.

③ Experimental period was 4 weeks. Blood glucose was measured by oral blood sampling 5 times at intervals of one week including blood glucose measurement before the start of the experiment.

2. Experimental results

end. Weight measurement results

As a result of measuring the body weight at intervals of one week during the experiment period, the body weight of the first group of the fermented product of the present invention was decreased when the first blood glucose level was high, but it was almost normalized after 3 weeks. In contrast, the control group without fermentation showed no sign of recovery for 4 weeks.

I. Blood glucose measurement result

In the case of fermented mushroom fermented with mushroom, normal blood sugar was obtained in two weeks. So, we did not take it for 1 week to see if it was administered for 3 weeks and the normal value continued.

① Maternal army: After 2 weeks from the first 434.90mg / dl, the possibility of recovery to 241.10mg / dl was shown, but it deteriorated to 396.44mg / dl after 4 weeks.

② 2.0ml dose group: The effect was improved to 144.82mg / dl after 2 weeks from the initial 314.6mg / dl. However, after 3 weeks of continuous administration, there was a tendency to slightly increase 171.27 mg / dl after a delay of 4 weeks.

③ 2.5ml administration group: After the first 302.6mg / dl, it was measured as 116.4mg / dl after 2 weeks. After 3 weeks of continuous administration, the blood glucose level tended to be maintained in the normal range of 131.7 mg / dl even after a delay of 4 weeks.

④ 3.0 ml administration group: After 2 weeks at the initial 307.6 mg / dl, the result was completely normal at 106.5 mg / dl. After 3 weeks of continuous administration, the blood glucose level tended to be maintained at the normal range of 121.7 mg / dl even after a delay of 4 hours.

< Example  7>

The beverage preference test using the fermented product of fermented fermented product prepared in Example 3 and the fermented fermented product of the present invention, which did not pass through the fermentation process, was examined in 20 sensory test laboratories The taste, flavor, taste, color (appearance), sedimentation degree and overall acceptability of the beverage were slightly modified and the preference test method was applied according to the preference score according to the 5-point scale method.

The appearance, flavor, and taste inherent to the food shall be judged to be suitable as a product if the average score is 3 or more and the score of the sensory test is more than 3 points according to the following criteria. Total likelihood is calculated by total score.

As a result of the preference test of the beverage of the present invention, it was found that there was a similar score in terms of taste for each process, and that the beverage prepared by using the fermented edible fermented product obtained by inoculation of the comparative example of the non- The inventive ODI beverage did not show a significant difference in the sensory results.

flavor incense Overall likelihood Example 4.3 4.6 4.45 Comparative Example 4.2 4.3 4.25

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (5)

(a) lyophilizing and pulverizing an oder seed to produce a pulverized product;
(b) adding 10 to 30% by weight of water to the ground product to produce a mixture;
(c) inoculating the mixture with a culture solution of a mushroom mycelium to produce a fermented product; And
(d) mixing the fermentation product with a sub ingredient,
Wherein the culture medium of the mushroom mycelium is inoculated at 10% by weight with respect to the mixture of step (b)
Wherein the fermentation step is characterized by fermentation at 20 to 30 DEG C for 7 to 21 days,
The above ingredients may be selected from the group consisting of Aronia, apple, persimmon, blueberry, blackberry, blackcurrant, bramble, pomegranate, grape, pear, peach, banana, strawberry, tomato, carrot, plum, plum, cherry, Wherein the concentrate is at least one fruit selected from the group consisting of citrus, orange, grapefruit, mandarin, melon, cherry, melon, black super berry, mango, lemon and pineapple.
A method for producing an edible beverage having improved antidiabetic and weight loss efficacy.
delete delete delete An antidiabetic and an improved weight-loss-improving orchidic drink produced according to the method of claim 1.