KR102077300B1 - Method for producing functional culture mixture of Phellinus baumii comprising cereal and fruit vegetable cultured with Phellinus baumii seed culture - Google Patents

Abstract

The present invention relates to a method for preparing a Phellinus linteus-cultured mixture and a Phellinus linteus-cultured mixture prepared thereby. The method of the present invention comprises the following steps: (1) inoculating a Phellinus linteus starter culture medium into washed and sterilized rice to prepare Phellinus linteus mycelium-cultured rice; (2) soaking wheat grains in water and steaming the same to prepare cooked wheat grains; (3) drying and steaming an aronia fruit; (4) sterilizing a mixture obtained by mixing a stem from a bunch of grapes, sunflower seed powder, wine, pineapple juice and salt with water; and (5) culturing and drying a Phellinus linteus mixture obtained by mixing the cooked wheat grains prepared in the step (2), the aronia fruit steamed in the step (3), the mixture sterilized in the step (4), and the Phellinus linteus mycelium-cultured rice prepared in the step (1).

Description

Method for producing functional culture mixture of Phellinus baumii comprising cereal and fruit vegetable cultured with Phellinus baumii seed culture}

The present invention is not only suitable for consumption by the consumer through the process of cultivating the mushroom mushroom spawn, but also includes a pharmacological component of the mushroom, including the cereals and fruit vegetables, including cereals and fruits that have enhanced functionality and nutrients. It is to provide a manufacturing method.

About 20,000 mushrooms are known around the world, and about 2,000 of them can be developed for food. About 992 mushrooms are distributed in Korea, of which 100 are edible mushrooms, 50 are poisonous mushrooms, and 20 are particularly poisonous mushrooms. More than 20 mushrooms are cultivable in Korea and have been proven to be anti-cancer, lower cholesterol, lower blood sugar.

There are about 280 kinds of situation mushrooms worldwide. Most of the mushrooms are yellow and grow in rings, which is one of the most widely grown mushroom varieties. One of the most common mushrooms is woody mud, which is known under the scientific name Phellinus linteus . In Korea, however, the most common cultivar is Phellinus baumii , which accounts for more than 98% of total farms. In particular, Korea is the only place where Baumi situation mushrooms are allowed for food and used as health-promoting foods. To date, research on the separation of various bioactive substances from situation mushrooms has been ongoing. Efficacy changes and evaluation of mushroom extracts are under review. In addition to fruiting bodies, mycelium has similar blood anticoagulant activity, antioxidant effect, anticancer activity, gastric ulceration and anti-inflammatory activity, and β-secretase inhibitory activity for treatment of Alzheimer's disease. As the various physiological activities of are reported, much research has been focused on the mycelial growth of mushrooms.

Korean Patent Publication No. 2019-0114400 discloses a method for preparing a situation mushroom fermentation extract, and Korean Patent Registration No. 1470523 discloses a method for preparing a mushroom mushroom mycelia cultured granules, but the situation mushroom culture mixture of the present invention It is different from the manufacturing method.

The present invention is derived from the above requirements, in the present invention, in the process of cultivating cereals and fruit vegetables with the situation mushroom spawn, the active ingredient of the situation mushroom culture mixture by optimizing the production conditions such as subsidiary materials, pretreatment and culture conditions And to improve the functional effect, to provide a method for producing a situation mushroom culture mixture optimized to the preferences of consumers.

In order to solve the above problems, the present invention comprises the steps of (1) washing and then inoculated with a culture medium spawn culture medium in sterilized rice to prepare a culture mycelium cultured; (2) soaking the wheat rice in water and then increasing the weight to produce wheat rice; (3) drying the Aaronia fruits and then increasing them; (4) sterilizing the mixture of grape stem, sunflower seed powder, wine, pineapple juice and salt in water; And (5) the prepared wheat rice of step (2), the grown aronia fruit of step (3), the sterilized mixture of step (4) and the prepared situation mycelium cultured rice of step (1). It provides a method for producing a situation mushroom culture mixture comprising the step of culturing the mixed situation mushroom mixture and drying.

The present invention also provides a situation mushroom culture mixture prepared by the above method.

The situation mushroom culture mixture of the present invention can be easily ingested by combining the pharmacological effect and flavor of the situation mushroom and cereals and fruits and vegetables, can further provide a quality mushroom culture mixture with improved quality and functional components and antioxidant activity.

In order to achieve the object of the present invention, the present invention

(1) washing and then inoculating the mushroom mushroom spawn culture solution in sterilized rice to incubate the cultured mycelium cultured rice;

(2) soaking the wheat rice in water and then increasing the weight to produce wheat rice;

(3) drying the Aaronia fruits and then increasing them;

(4) sterilizing the mixture of grape stem, sunflower seed powder, wine, pineapple juice and salt in water; And

(5) mixing the prepared wheat rice of step (2), the grown aronia fruit of step (3), the sterilized mixture of step (4) and the prepared situation mycelium cultured rice of step (1) It provides a method for producing a situation mushroom culture mixture, comprising the step of culturing one situation mushroom mixture and then drying.

In the preparation method of the situation mushroom culture mixture of the present invention, the situation mycelium culture rice of step (1) is preferably washed and then inoculated with the situation mushroom seed culture medium in sterilized rice for 12-18 minutes at 110 ~ 130 ℃ 28 Can be prepared by incubating for 20 to 28 hours at ~ 32 ℃, more preferably after inoculation of the situation mushroom spawn culture medium in sterilized rice for 15 minutes at 121 ℃ after incubation for 24 hours at 30 ℃ Can be. Under the conditions as described above, it was possible to prepare a cultured mycelium cultured rice without the odor and cultured rice suitable for cultivating wheat and aronia.

In addition, in the manufacturing method of the situation mushroom culture mixture of the present invention, the wheat rice of the step (2) is preferably soaked wheat water in water and then prepared by increasing for 15 to 25 minutes at 110 ~ 130 ℃, more Preferably, the rice may be prepared by soaking in water and then cooking for 20 minutes at 121 ℃.

In addition, in the preparation method of the situation mushroom culture mixture of the present invention, the step (3) is preferably dried Aaronia fruit for 20 to 28 hours at 45 ~ 55 ℃ and then cooked for 15 to 25 minutes at 110 ~ 130 ℃ More preferably, the aronia fruit may be dried at 50 ° C. for 24 hours and then increased at 121 ° C. for 20 minutes.

Pretreatment of wheat and aronia as in steps (2) and (3) above could be processed to ensure that the spawn mushroom spawn was well cultured.

In addition, in the preparation method of the situation mushroom culture mixture of the present invention, the mixture of step (4) is preferably 0.8 ~ 1.2 L of water from 8 to 12 g grape stem, sunflower seed powder 8 to 12 g, wine 18 ~ 22 mL, 4-6 mL of pineapple juice and 0.15-0.25 g of salt, more preferably 10 g of grape vine stem, 10 g of sunflower seed powder, 20 mL of wine, pineapple juice It may be a mixture of 5 mL of liquid and 0.2 g of salt. The preparation of the situation mushroom culture mixture using an appropriate amount of the mixture mixed with the material type and the mixing ratio as described above could be prepared as a situation mushroom culture mixture further improved functional components and quality.

In addition, in the preparation method of the situation mushroom culture mixture of the present invention, step (5) is preferably 43 to 47% by weight of wheat rice, 43 to 47% by weight of aronia fruit, mixture 7 based on the total weight of the situation mushroom mixture The situation mushroom mixture containing ~ 9% by weight and 1.5% to 2.5% by weight of the cultured mycelium cultured rice may be incubated at 28-32 ° C. for 6-8 days and then dried, more preferably based on the total weight of the situation mushroom mixture , 45% by weight of wheat rice, 45% by weight of aronia fruit, 8% by weight of the mixture and 2% by weight of the mycelial cultured rice culture can be dried after incubating for 7 days at 30 ℃. Situation mushroom culture mixture prepared by the material and the blending ratio and the culture conditions could be prepared with excellent quality of the situation mushroom culture mixture while the flavor of wheat rice, aronia, the situation mushrooms go well together.

Method for producing a situation mushroom culture mixture of the present invention, more specifically

(1) washing and then inoculating the situation mushroom spawn culture medium in sterilized rice for 12 to 18 minutes at 110 ~ 130 ℃ and incubated for 20 to 28 hours at 28 ~ 32 ℃ to prepare a situation mycelium cultured rice;

(2) soaking the rice in water and then increasing the temperature at 110-130 ° C. for 15-25 minutes to produce wheat rice;

(3) drying the Aaronia fruit at 45-55 ° C. for 20-28 hours and then increasing the temperature at 110-130 ° C. for 15-25 minutes;

(4) Mix the mixture of 8-12 g of grape stem stems, 8-12 g of sunflower seed powder, 18-22 mL of wine, 4-6 mL of pineapple juice and 0.15--0.25 g of salt in 0.8-1.2 L of water. Sterilization at ˜130 ° C. for 15-25 minutes; And

(5) 43 to 47% by weight of the prepared wheat rice prepared in the step (2), 43 to 47% by weight of the grown aronia fruit in the step (3), based on the total weight of the situation mushroom mixture, A step of incubating for 6-8 days at 7 ~ 9% by weight of the sterilized mixture and the situation mushroom mixture mixed with 1.5 ~ 2.5% by weight of the cultured mycelium cultured rice prepared in step (1) Can include,

More specifically

(1) washing and then inoculating the S. mushroom seed culture medium in sterilized rice at 121 ° C. for 15 minutes, and then culturing at 30 ° C. for 24 hours to prepare a situation mycelium cultured rice;

(2) soaking the rice in water and then cooking at 121 ° C. for 20 minutes to produce wheat rice;

(3) drying the Aronia fruit at 50 ° C. for 24 hours and then cooking at 121 ° C. for 20 minutes;

(4) sterilizing the mixture of 10 g of grape vine stem, 10 g of sunflower seed powder, 20 mL of wine, 5 mL of pineapple juice and 0.2 g of salt in 1 L of water at 121 ° C. for 20 minutes; And

(5) 45% by weight of the prepared wheat rice in step (2), 45% by weight of cooked aronia fruit in step (3), and the sterilized mixture in step (4) based on the total weight of the situation mushroom mixture 8 It may comprise the step of incubating the mixture of the situation mushroom mixture mixed with 2% by weight and 2% by weight of the situation mycelium cultured rice prepared in step (1) and dried.

The present invention also provides a situation mushroom culture mixture prepared by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Preparation Example 1 Situation Mushroom Culture Wheat and Aronia Mixture

(1) Situation mushroom spawn culture medium was prepared by incubating 3% (v / v) of the situation mushroom spawn in a liquid medium in which 3% glucose and 0.3% soybean meal were added at a temperature of 30 ° C. and 60% humidity for 14 days. .

(2) After washing, sterilized rice sterilized at 121 ° C. for 15 minutes at room temperature, inoculated with the prepared mushroom mushroom seed culture solution of step (1), and incubated at 30 ° C. for 24 hours to prepare cultured mycelium cultured rice. .

(3) The wheat rice was soaked in water for 7-8 hours and then cooked at 121 ° C. for 20 minutes to prepare wheat rice.

(4) Aronia fruits were dried in a 50 ℃ drier for 24 hours and then increased at 121 ℃ 20 minutes.

(5) A mixture of 10 g of grape vine stem, 10 g of sunflower seed powder, 20 mL of red wine, 5 mL of pineapple juice and 0.2 g of refined salt was sterilized at 121 ° C. for 1 minute at 1 L of purified water.

(6) 45% by weight of the prepared wheat rice prepared in step (3), 45% by weight of grown aronia fruit in step (4), and 8% by weight of the sterilized mixture in step (5), based on the total weight of the situation mushroom mixture % And 2% by weight of the situation mycelium cultured rice prepared in step (2) was mixed with a mushroom mixture at 30 ℃ for 7 days. While incubating the culture device was stirred once to prevent agglomeration.

(7) The culture mixture cultured in step (6) was dried at 40 ° C. or less.

Preparation Example 2 Situation Mushroom Culture Wheat Mixture

To prepare a mixture by the method of Preparation Example 1, step (4) was omitted, and in step (6) without using the Aronia fruit, using 90% by weight of wheat rice, to prepare a situation mushroom culture wheat mixture .

Preparation Example 3 situation mushroom culture Aaronia mixture

To prepare a mixture by the method of Preparation Example 1, but omitting the step (3), in step (6) without using wheat rice, Aronia fruit 90% by weight to prepare a cultivated mushroom aronia mixture It was.

Comparative Examples 1 to 3. Situation Mushroom Culture Wheat and Aaronia Mixture

Preparation of the situation mushroom culture wheat and aronia mixture by the method of Preparation Example 1, using the mixture of the mixing ratio of Table 1 in the preparation of the mixture of step (5), the situation mushroom culture wheat of Comparative Examples 1 to 3 And Aaronia mixtures were prepared.

Mixing ratio Material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Purified water 1 L 1 L 1 L 1 L Grape stem 10 g - 20 g 5 g Sunflower seed powder 10 g 20 g - 15 g red wine 20 mL 20 mL 25 mL 15 mL Pineapple Juice 5 mL 5 mL - 10.1 mL Refined Salt 0.2 g 0.2 g 0.2 g 0.1 g

Example 1 Determination of Total Phenolic Compound Content

Total phenolic compound content was analyzed according to the Folin-Denis method. After diluting the prepared mixture to prepare a sample, 3 mL of distilled water was added to 1 mL of the sample solution, 1 mL of Folin &Ciocalteau's phenolic reagent was added, and mixed in a shaking bath at 27 ° C. After 5 minutes, 1 mL of a saturated NaCO ₃ solution was added, mixed, and the mixture was left at room temperature for 1 hour, and then absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after preparing a calibration curve using the concentrations of catechin, chlorogenic acid and tannic acid.

Total Phenolic Compound Content sample Total Phenolic Content (mg / kg) Catechin Chlorogenic acid Tannic acid Preparation Example 1 132.3 ± 2.3 212.8 ± 3.3 158.7 ± 2.0 Comparative Example 1 108.8 ± 2.7 170.1 ± 3.8 120.3 ± 2.6 Comparative Example 2 96.7 ± 3.6 165.8 ± 1.8 117.7 ± 3.1 Comparative Example 3 115.2 ± 3.2 187.4 ± 4.3 131.5 ± 3.8 Preparation Example 2 38.4 ± 1.0 66.8 ± 1.1 50.6 ± 1.4 Preparation Example 3 197.3 ± 6.5 314.9 ± 5.8 217.3 ± 7.5

The total phenolic compound content of the situation mushroom culture mixture is shown in Table 2 above. As can be seen in Table 2, among the preparation examples, Preparation Example 3 using the Aaronia as the main raw material showed the highest content. In the situation mushroom culture mixture prepared by mixing wheat and aronia, Preparation Example 1 showed the highest content, and Comparative Example 2 showed the low content.

Example 2: Total Flavonoid Content

Total flavonoid content was measured by mixing samples prepared with each mixture, 1.0 mL of the sample solution was added to the test tube, and 10 mL of diethylen glycol was added and mixed well. Here again 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm. In the blank test, 50% methanol solution was treated instead of the sample solution, and a standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was obtained from this.

Total flavonoid content sample Total Flavonoid Content (ppm) Preparation Example 1 52.7 ± 1.8 Comparative Example 1 41.3 ± 0.7 Comparative Example 2 38.8 ± 1.8 Comparative Example 3 43.4 ± 1.0 Preparation Example 2 19.2 ± 0.6 Preparation Example 3 70.5 ± 1.9

The total flavonoid content of the situation mushroom culture mixture is shown in Table 3 above. As can be seen in Table 3, among the situation mushroom culture mixture prepared by mixing wheat and aronia, the total flavonoid content of the situation mushroom culture mixture prepared by the method of Preparation Example 1 was 52.7 ppm, which was the highest. Among the preparation examples, Preparation Example 3 using only Aaronia showed the highest content.

Example 3: DPPH radical scavenging activity

Antioxidant activity was measured by hydrogen electron donating ability to determine the antioxidant capacity. The samples were diluted with methanol (or DMSO) solvent, and the mixture was stirred by mixing 900 µl of DPPH solution (100 uM) and 100 µl of each sample. The mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A ₀ -A) / A ₀ × 100

An: antioxidant activity on DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH Solution without Sample

A: Absorbance of the reaction between DPPH and the sample in the reaction solution

DPPH radical scavenging activity (%) sample DPPH radical scavenging activity (%) Preparation Example 1 76.3 ± 1.4 Comparative Example 1 60.2 ± 2.6 Comparative Example 2 57.2 ± 1.4 Comparative Example 3 63.1 ± 1.0 Preparation Example 2 39.4 ± 0.6 Preparation Example 3 91.4 ± 2.2

DPPH radical scavenging results by diluting the situation mushroom culture mixture are shown in Table 4 above. As a result, among the situation mushroom culture mixture prepared by mixing wheat and aronia, the situation mushroom culture mixture prepared by the method of Preparation Example 1 showed the highest activity, and Comparative Example 2 showed the lowest activity. In addition, among the preparation examples, Preparation Example 3 using Aaronia as the main raw material showed the highest activity, and Preparation Example 2 using wheat rice as the main raw material showed the lowest activity.

Example 4: Nitrite Scavenging Activity Test

As another method to determine the antioxidant activity, the measurement of nitrite scavenging activity was measured in 40 μl of the sample diluted to 1/10 in 20 μl of 1 mM NaNO ₂ and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer ( The volume was adjusted to 200 μl using 140 μl of citrate buffer, pH 4.2) or 0.2 M citrate buffer (pH 6.0). The reaction solution was reacted in a constant temperature water bath at 37 ° C. for 1 hour, and then 1000 μl of 2% acetic acid and Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine) in a 1: 1 ratio. 80 μl of the mixture, prepared immediately before use, and mixed well and reacted at room temperature for 15 minutes after blocking light, and then measured absorbance at 520 nm to obtain nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] × 100

N: nitrite scavenging ability

A: Absorbance after adding 1 mM NaNO ₂ to the sample for 1 hour

B: 1 mM NaNO ₂ absorbance

C: control absorbance

Nitrite scavenging ability (%) sample Nitrite scavenging ability (%) Preparation Example 1 52.7 ± 2.6 Comparative Example 1 43.7 ± 1.3 Comparative Example 2 39.4 ± 2.0 Comparative Example 3 46.3 ± 1.7 Preparation Example 2 34.8 ± 2.8 Preparation Example 3 64.7 ± 4.6

Diluted nitrite scavenging ability by diluting the situation mushroom culture mixture is shown in Table 5. As a result, as can be seen in Table 5, among the situation mushroom culture mixture prepared by mixing wheat and aronia, the situation mushroom culture mixture prepared by the method of Preparation Example 1 showed the highest activity. Among them, it was confirmed that Preparation Example 3 exhibited the highest scavenging ability.

Example 5: sensory test

The sensory test was conducted on 50 adult males and females to sample the situation mushroom culture mixtures of the manufacturing and comparative examples, and distinguished colors, flavors, tastes, and overall preferences. 1 point: very bad, 2 points: bad, 3 points : Evaluation was conducted by a five-point symbolic scale method indicating normal, four points: good, and five points: very good.

Sensory evaluation sample color incense flavor General preference Preparation Example 1 4.4 4.7 4.6 4.7 Comparative Example 1 4.1 4.3 4.1 4.2 Comparative Example 2 4.2 4.4 4.2 4.1 Comparative Example 3 4.2 4.4 4.3 4.3 Preparation Example 2 4.0 4.3 4.2 4.2 Preparation Example 3 4.4 3.9 3.8 3.9

As a result of sensory evaluation of the situation mushroom culture mixture, the situation mushroom culture mixture of Preparation Example 1 showed the highest score in aroma, taste, and overall preference, so that the situation mushroom culture mixture of Preparation Example 1 was most suitable for consumers' taste and quality. This excellence could be confirmed.

Although specific embodiments of the present invention have been presented above, the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will belong to the following claims.

Claims (4)

(1) washing and then inoculating the situation mushroom spawn culture solution in sterilized rice to culture the mycelium mycelium culture;
(2) soaking the rice in water and then increasing the weight to produce a rice;
(3) drying the Aaronia fruits and then increasing them;
(4) sterilizing the mixture of grape stem, sunflower seed powder, wine, pineapple juice and salt in water; And
(5) mixing the prepared wheat rice of step (2), the grown aronia fruit of step (3), the sterilized mixture of step (4) and the prepared situation mycelium cultured rice of step (1) Method of producing a situation mushroom culture mixture, characterized in that it comprises the step of culturing one situation mushroom mixture, followed by drying. The mixture of step (4) is a mixture of 8 ~ 12 g of grape stem stem, 8 ~ 12 g of sunflower seed powder, 18 ~ 22 mL of wine, 4 ~ 6 mL of pineapple juice and salt in 0.8-1.2 L of water. Method for producing a situation mushroom culture mixture, characterized in that the mixture of 0.15 ~ 0.25 g. The method of claim 2,
(1) washing and then inoculating the situation mushroom spawn culture medium in sterilized rice for 12 to 18 minutes at 110 ~ 130 ℃ and incubated for 20 to 28 hours at 28 ~ 32 ℃ to prepare a situation mycelium cultured rice;
(2) soaking the wheat rice in water and then cooking at 110-130 ° C. for 15-25 minutes to produce wheat rice;
(3) drying the Aaronia fruit at 45-55 ° C. for 20-28 hours and then increasing the temperature at 110-130 ° C. for 15-25 minutes;
(4) Mix the mixture of 8-12 g of grape stem stems, 8-12 g of sunflower seed powder, 18-22 mL of wine, 4-6 mL of pineapple juice and 0.15--0.25 g of salt in 0.8-1.2 L of water. Sterilizing at ˜130 ° C. for 15-25 minutes; And
(5) 43 to 47% by weight of the prepared wheat rice of step (2), 43 to 47% by weight of the grown aronia fruit of step (3), based on the total weight of the situation mushroom mixture, of step (4) A step of incubating for 6-8 days at 7 ~ 9% by weight of the sterilized mixture and the situation mushroom mixture mixed with 1.5 ~ 2.5% by weight of the cultured mycelium cultured rice prepared in step (1) Method of producing a situation mushroom culture mixture, characterized in that the production. A situation mushroom culture mixture prepared by the method of any one of claims 1 to 3.