KR102105316B1 - Process for producing functional beverage using mixed fermented extract of Inonotus Obliquus, Phellinus linteus and Ganoderma lucidum fermented with probiotic Lactobacillus and functional drinks thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a functional beverage by using a fermented extract and a functional beverage capable of obtaining a mixed mushroom fermented product fermented by applying probiotic lactobacillus to a mixture, which is manufactured by mixing mushroom pulverized products for pulverizing Inonotus obliquus, Phellinus linteus, and Ganoderma lucidum which are in a spotlight as functional foods at a constant weight ratio. The method for manufacturing a functional beverage comprises: a first step of cultivating Inonotus obliquus, Phellinus linteus, and Ganoderma lucidum, removing foreign substances by washing each mushroom, preparing mushroom pulverized products by pulverizing each mushroom, applying probiotic lactobacillus to the mixture for mixing the mushroom pulverized products at the constant weight ratio, and fermenting the same for 24-48 hours within a temperature range of 30-40°C in an aseptic room; a second step of obtaining the fermented extract by solvent-extracting a fermented product in which the fermentation of the first step is completed; a third step of filtering the fermented extract of the second step with a filtering device and sterilizing the same with heat treatment in a sterilizing device; a fourth step of cooling the fermented extract sterilized in the third step at room temperature for 30-60 minutes; and a fifth step of producing a beverage by adding encapsulated probiotic lactobacillus powder, sugar, acidity, spices, and air bubble inhibitors in the fermented extract cooled in the fourth step.

Description

Process for producing functional beverage using mixed fermented extract of chaga mushroom, yellow oyster mushroom and fermented mushroom with probiotic lactic acid bacteria, and functional beverage thereof and functional drinks thereof}

The present invention uses a fermented extract of fermented mixed mushroom fermented by inoculating probiotic lactic acid bacteria into a mixture of crushed mushrooms, crushed mushrooms, and mushrooms, each of which is in the spotlight as a functional food, in a certain weight ratio. It relates to a method for producing a functional beverage and a functional beverage.

Although the average life span of human beings has been extended due to the changes in diet and the development of medicine due to the rapid growth of modern society, adult diseases such as obesity, diabetes, and hypertension, degenerative diseases, and senile diseases have been extended due to rapid economic growth and improved dietary standards. Is increasing. In order to solve these problems, research on the latest medicines and researches to find out cancer prevention ingredients, bioactive substances, and functional ingredients in foods among natural substances and to utilize them for maintaining and promoting health are actively being conducted.

In particular, recently, various nutrients important to the human body such as sugars, proteins, vitamins, amino acids, minerals, and the like are evenly used, and mushrooms that exhibit flavor components and a wide range of pharmacological effects are widely used as functional foods and pharmaceutical agents.

Protein polysaccharides, which are known as the main bioactive substances of these mushrooms, have an anti-cancer effect and an immune-enhancing effect. Unlike conventional synthetic anti-cancer drugs, they do not have direct cytotoxicity against cancer cells, and enhance the host's overall immune function to enhance host-mediated anti-cancer effects. It is known to represent and has been widely used as a traditional food and folk medicine since ancient times. Mushroom protein polysaccharides have different structures and characteristics depending on the type of raw material, and unlike beta-glucan in cereals, beta-1,3 bonds are composed of beta-1,6 bonds. It is used as an immunotherapeutic agent and beta-glucan obtained from mushroom mycelium is processed and sold as a mushroom mycelium processed food.

In particular, chaga (Inonotus obliquus) is a fungus that is parasitic on birch trees and alder trees that grow in cold regions such as Russia, Canada, and Hokkaido, Japan. In Japan, chaga has been reported to be effective in preventing hepatitis C and treating liver cancer, and in the United States, chaga is classified as a special natural substance and is being developed as a future pharmaceutical and health food. In Korea, it has been reported that Chaga was used for gastric cancer patients and diabetics in the private sector, and its effect was superior to other mushrooms. In addition, chaga has been reported to be effective in increasing body resistance, suppressing tumor development, and whitening.

Phellinus linteus (phellinus linteus) is also called woody mud mushroom, and in Donguibogam, it is recorded on the sap of water in the name of Sangmok (桑 木耳). It grows naturally on the mulberry trunk and is yellow except for the surface of the stem. Initially, the mud appears to be agglomerated, and after it grows up, it is also called snow stand because it looks like a stick on the tree stump. Since ancient times, mushrooms have been used for uterine bleeding, menstrual disorders, etc. Recently, it has been reported that it has excellent effects on tumor suppression, strengthening of immunity and whitening.

Ganoderma lucidum ) occurs on a live tree or dead tree stump of broad-leaved trees from early summer to autumn, and the leaves are 10-20 cm in diameter and 5-10 cm in length and have a kidney shape. The surface of the shade is dark brown to purple brown, dark brown with distinct ring grooves and radially fine wrinkles. The cuticle is covered on the front side and produces a varnish-like secretion, making it shiny. The back of the lampshade is a perforation (fine hole), and the sack is salivary or erect, and is dark brown or black. The tissue is colloidal, and is divided into two layers: upper and lower white, and pale yellowish brown. In oriental medicine, it stabilizes the mind and body, replenishes blood, and soothes cough, so it is used for nervous breakdown, insomnia, dizziness, and old cough.

1. Republic of Korea Patent Publication No. 10-2018-0010514 2. Republic of Korea Patent Publication No. 10-2014-0137496 3. Korea Registered Patent Publication No. 10-0380287

In the present invention, the mushroom mixture of chaga mushroom, shiitake mushroom and manor mushroom is fermented with probiotic lactic acid bacteria to increase the physiological activity of active ingredients contained in mushrooms, and to improve irritable bowel syndrome by suppressing intestinal harmful bacteria and improving immunity of probiotic lactic acid bacteria. Providing a method of manufacturing a functional beverage using a mixed fermented extract of chaga mushrooms, situation mushrooms, and sage mushrooms fermented with probiotic lactic acid bacteria, which can be expected to improve constipation by improving the efficacy and bowel movement, and providing the functional beverage It should be a solution.

Method for producing a functional beverage using a mixed fermentation extract of chaga mushroom, situation mushrooms and ganoderma mushrooms fermented with the probiotic lactic acid bacteria according to the present invention that solves the above problems

After cultivating chaga mushrooms, shiitake mushrooms and ganoderma mushrooms, each of the mushrooms is washed with water to remove foreign substances, and each is finely crushed to prepare mushroom pulverized products. Probiotic lactic acid bacteria are added to the mixture of the mushroom crushed products in a certain weight ratio. A first process of fermenting in a sterile room for 24 to 48 hours within a range of 30 to 40 ° C after inoculation;

A second process of obtaining a fermentation extract by solvent extraction of a fermentation product in which the fermentation of the first process is completed;

A third step of filtering the fermentation extract of the second process with a filter, followed by heat treatment sterilization in a sterilizer;

A fourth step of cooling the fermentation extract sterilized in the third step at room temperature for 30 to 60 minutes;

In the cooled fermentation extract of the fourth step, the product is made into a beverage state by adding a capsule-type probiotic lactic acid bacteria powder, sugar, acid rice, spices, and bubble inhibitors to the product in a fifth step.

Here, the probiotic lactic acid bacteria of the first process are Lactobacillus casei, L. acidophilus, Lactobacillus L. bulgaricus, Bifidobacterium longum (B. longum), B. bifidum, B. bifidum, Actiregularis, Lactobacillus L. rhamnosus (L.rhamnosus).

Here, the solvent extraction of the second process using hot water or alcohol as a solvent, put the mushroom fermentation product and the solvent in a high-pressure tank at a weight ratio of 1:20 to 100, and the temperature is 55 to 65 ℃, and the tank pressure is 1.5 to 3.0atm. Characterized in that the extraction for 5 to 12 hours.

Here, the mixture of mushroom pulverized in the first process is characterized in that it contains 50 to 60 parts by weight of mushrooms and 10 to 30 parts by weight of manor mushrooms relative to 100 parts by weight of chaga.

Here, in the first process, after cultivating chaga mushrooms, shiitake mushrooms and lingual mushrooms, the mushrooms are washed with water to remove foreign substances, dried to a total yield of 15% or less, and then finely crushed to prepare mushroom pulverized products. Then, the mixture of each mushroom pulverized material in a constant weight ratio and purified water were placed in a high-pressure tank at a weight ratio of 1: 1 to 20, and extracted for 2 to 4 days at a temperature of 55 to 65 ° C and a tank pressure of 1.5 to 3.0atm. After cooling, it is characterized by inoculating probiotic lactic acid bacteria.

Here, the chaga used in the first process, mushrooms, mushrooms and youngji mushrooms are characterized by being a complex culture mycelium cultured by a complex culture method comprising the following steps.

Barley, glutinous rice, rice, brown rice, wheat, and any one or more grains selected from the group containing 20 to 60% moisture while adjusting the pH of the hydrogen ion concentration index to 6.0 to 7.0, and sterilizing the grains step;

After aseptic treatment of chaga mushroom, shiitake mushroom and matsutake mushroom, inoculate 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight of shiitake mushroom, 0.1 to 1 part by weight of manor mushroom and 30 to 45 days Primary complex culture step of culturing at 20 ~ 30 ℃; And

A second culture step for moving the mycelium of the mixed cultured chaga, oyster mushroom and reishi mushroom to a new container to uniformly mix and crush and increase the content of AHCC (Active Hexose Correlated Compound) or beta-glucan in the grain medium.

Here, the chaga used in the first process, oyster mushrooms and manor mushrooms are characterized by being a complex culture mycelia cultured by a complex culture method comprising the following steps.

A first step of drying and crushing one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms;

The moisture of one or more mushroom powders selected from shiitake mushrooms or agaricus mushrooms in the first step is adjusted to 20-60% [w / w] and sterilized to contain one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms A second step of preparing a medium; And,

Inoculate chaga mushrooms, circumference mushrooms and lingual mushrooms, respectively, and inoculate 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight, and 0.1 to 1 part by weight of manor mushrooms, based on 100 parts by weight of the medium prepared in step 2 above. 3rd step of incubation at 20 ~ 30 ℃ for 20 ~ 45 days

Here, the sterilization of the third step is characterized in that sterilization for 15 minutes in the heat treatment temperature 125 ~ 135 ℃ range.

Here, the capsule-type probiotic lactic acid bacteria of the fifth step is any one selected from the group consisting of lactic acid, maltose, tripotassium phosphate, or a combination of these surfaces having a dead cell number of 1 × 10 ¹² cfu / g or more. Heat-treated lactic acid bacteria powder having a coating layer formed thereon, characterized in that it is any one selected from the group consisting of Lactobacillus rhamnosus dead powder, Lactobacillus paracasei dead powder or mixed powders thereof. .

Functional beverages using the mushroom fermented extract obtained using chaga mushrooms, situation mushrooms, and young mushrooms fermented with probiotic lactic acid bacteria provided by the production method provided in the present invention are pharmacological components contained in the mushrooms, in particular beta glucan It has a high content and has the effect of providing a functional beverage with improved palatability while maintaining the unique flavor of the mushroom so that the consumer does not cause an adverse reaction due to the unique flavor of the mushroom.

In addition, by processing the existing powder or mushrooms provided only in the form of dried mushrooms into a beverage form, it has an effect of contributing to the increase in income of the mushroom farm.

Hereinafter, the present invention will be described in more detail.

In the present invention, the mushrooms, which are in the limelight as functional foods, crushed mushrooms and manor mushrooms respectively, are inoculated with a probiotic lactic acid bacteria in a mixture of mushroom pulverized powders in a constant weight ratio, fermented to obtain mixed mushroom fermentation, and the mixture The purpose of the present invention is to provide a method for producing a functional beverage using a fermentation extract obtained by extracting a mushroom fermented solvent and a functional beverage prepared thereby,

The chaga used in the present invention is chaga mushroom (Inonotus obliquus) is a fungus nucleus parasitic on birch, alder, etc., which grow naturally in cold regions such as Russia, Canada, and Hokkaido, Japan. In Japan, chaga has been reported to be effective in preventing hepatitis C and treating liver cancer, and in the United States, chaga is classified as a special natural substance and is being developed as a future pharmaceutical and health food. In Korea, it has been reported that Chaga was used for gastric cancer patients and diabetics in the private sector, and its effect was superior to other mushrooms. In addition, chaga has been reported to be effective in increasing body resistance, suppressing tumor development, and whitening.

Phellinus linteus, also called woody mud mushroom, is recorded on the sap of sap with the name Sangmok-i in Donguibogam. It grows naturally on the mulberry trunk and is yellow except for the surface of the stem. Initially, the mud appears to be agglomerated, and after it grows up, it is also called snow stand because it looks like a stick on the tree stump. Since ancient times, mushrooms have been used for uterine bleeding, menstrual disorders, etc. Recently, it has been reported that it has excellent effects on tumor suppression, strengthening of immunity and whitening.

Ganoderma lucidum ) occurs on a live tree or dead tree stump of broad-leaved trees from early summer to autumn, and the leaves are 10-20 cm in diameter and 5-10 cm in length and have a kidney shape. The surface of the shade is dark brown to purple brown, dark brown with distinct ring grooves and radially fine wrinkles. The cuticle is covered on the front side and produces a varnish-like secretion, making it shiny. The back of the lampshade is a perforation (fine hole), and the sack is salivary or erect, and is dark brown or black. The tissue is colloidal, and is divided into two layers: upper and lower white, and pale yellowish brown. It has the effect of stabilizing the mind and body, replenishing blood, and calming cough, so it is used for nervous breakdown, insomnia, dizziness, and old cough. , Rich in phosphorus, etc., and high in unsaturated fatty acids, is known to be effective in preventing adult diseases.

In addition, the probiotic lactic acid bacteria used to ferment the mixture of the mushrooms in the present invention inhibits the growth of harmful bacteria in the intestine, thereby improving immunity, thereby preventing antibiotics (E. coli, Staphylococcus aureus, Candida, etc.), preventing allergies, and inhabiting the vaginal wall of women To maintain acidity and prevent bacteria from invading, preventing constipation. It is known to have various pharmacological effects such as detoxification.

Method for producing a functional beverage using a mixed fermentation extract of chaga mushroom, circumcision mushroom and young mango mushroom fermented with probiotic lactic acid bacteria according to the present invention

After cultivating chaga mushrooms, shiitake mushrooms and ganoderma mushrooms, each of the mushrooms is washed with water to remove foreign substances, and each is finely crushed to prepare mushroom pulverized products. Probiotic lactic acid bacteria are added to the mixture of the mushroom crushed products in a certain weight ratio. After inoculation, the first step of fermenting for 24 to 48 hours within a range of 30 to 40 ° C in a sterile room to obtain a mushroom fermentation;

A second process of obtaining a fermentation extract by solvent-extracting the mushroom fermentation product having been fermented in the first step;

A third step of filtering the fermentation extract of the second process with a filter, followed by heat treatment sterilization in a sterilizer;

A fourth step of cooling the fermentation extract sterilized in the third step at room temperature for 30 to 60 minutes;

It is a technical feature of the fourth step of commercialization in the form of a beverage by adding a capsule-type probiotic lactic acid bacteria powder, sugar, acid rice, spices, and bubble inhibitors to the cooled fermentation extract of the fourth step.

According to the present invention, the probiotic lactic acid bacteria of the first process are Lactobacillus casei, L. acidophilus, Lactobacillus L. bulgaricus, Bifidobacterium longum (B. longum), B. bifidum, B. bifidum, Actiregularis, L. rhamnosus (L. rhamnosus) selected from the group consisting of fermentation by inoculation. Preferably, the probiotic lactic acid bacteria are preferably fermented by inoculating a complex strain of two or more mixtures rather than using alone. When using the composite strain, the mixing ratio of the lactic acid bacteria which are each constituted is preferably mixed in the same amount, but may be appropriately adjusted and mixed by the manufacturer according to the product production purpose and design.

According to the present invention, preferably, the solvent extraction of the second process uses hot water or alcohol as a solvent, and puts a mushroom fermentation product and a solvent into a high-pressure tank at a weight ratio of 1:20 to 100, temperature 55 to 65 ° C, tank pressure It is extracted for 5 to 12 hours under the conditions of 1.5 to 3.0 atm.

According to the present invention, preferably, the mixture of mushroom pulverized in the first process is to use a mushroom mixture containing 50-60 parts by weight of oyster mushroom and 10-30 parts by weight of manor mushroom with respect to 100 parts by weight of chaga. The reason is to reduce the manufacturing cost of the fermentation extract. In other words, since the general consumer price of chaga mushroom, circumference mushroom and gingival mushroom is a very expensive product in the order of gingival mushroom> situation mushroom> chaga mushroom, it is desirable to mix it with the smallest content. In addition, the mushroom is known to contain beta glucan in an amount of 40 g or more per 100 g of dry weight as an active ingredient, and this is also because the maximum effect can be obtained even with a small amount of mixing.

According to the present invention, preferably, the first process is to cultivate chaga mushrooms, shiitake mushrooms and manor mushrooms, wash each of the mushrooms, remove foreign substances, dry them to a total yield of 15% or less, and then crush them finely. Prepare a mushroom pulverized material, and mix each of the mushroom pulverized materials in a constant weight ratio and put purified water in a high pressure tank at a weight ratio of 1: 1 to 20, at a temperature of 55 to 65 ° C, and a tank pressure of 1.5 to 3.0 atm. After extraction for 2-4 days, after cooling, the probiotic lactic acid bacteria may be inoculated to perform a fermentation process. At this time, the mixing ratio of the mixture of the mushroom pulverized material and purified water is important. If the weight ratio of the mixture and purified water is outside the threshold, there is no difficulty in extracting the active ingredient from the mushroom, but the amount of purified water is mixed with the mushroom crushed material. When it is smaller than the mixture, sufficient extraction may not be achieved, and when it is exceeded, it is determined that there is no significant problem in the extraction yield, but the extraction time is very long.

According to the present invention, the chaga mushroom, circumcision mushroom and manor mushroom used in the first process are characterized by being a complex culture mycelia cultured by a complex culture method comprising the following steps.

(1) While adjusting any one or more grains selected from the group containing barley, glutinous rice, rice, brown rice, wheat and soybeans to 20-60% of moisture, the pH of the hydrogen ion concentration index is adjusted to 6.0-7.0, and the grains are Sterilizing;

(2) After aseptic treatment of chaga mushroom, circumference mushroom and lingual mushroom, inoculate 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight of mushrooms, 0.1 to 1 part by weight of flower mushrooms, and 30 Primary complex culturing step of culturing at 20 ~ 30 ℃ for ∼45 days; And

(3) Second culture step to increase the content of AHCC (Active Hexose Correlated Compound) or beta-glucan in the grain medium by uniformly mixing and crushing the mycelium of the mixed cultured chaga, matsutake mushroom and manio mushroom in a new container

According to the present invention, the chaga mushroom, circumcision mushroom and manor mushroom used in the first process are characterized by being a complex culture mycelia cultured by a complex culture method comprising the following steps.

(A) a first step of drying and then finely crushing one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms;

(B) One or more mushrooms selected from shiitake mushrooms or agaricus mushrooms by adjusting and sterilizing the moisture of one or more mushroom powders selected from shiitake mushrooms or agaricus mushrooms in step 1 to 20-60% [w / w] A second step of preparing this containing medium; And,

(C) Chaga mushroom, circumference mushroom and manor mushroom, respectively, aseptically treated, 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight of circumference mushroom, and 0.1 to 1 part by weight of shiji mushroom The third step of inoculating the cultivation and incubating at 20 ~ 30 ℃ for 20 ~ 45 days

According to the present invention, it is better to improve the palatability by using a diluted mixed solution in which purified water is mixed with the fermented extract rather than using 100% of the fermented extract obtained in the second step. Therefore, the manufacturing method of the present invention may be preferably further comprises a process of mixing a predetermined amount of purified water into the fermentation extract, and the mixing amount of the purified water is 115 to 225 parts by weight based on 100 parts by weight of the fermentation extract. There is this. In this case, it is possible to provide a functional beverage of excellent quality by preventing a sensory rejection caused by the characteristic flavor of the mushroom.

According to the present invention, preferably, the sterilization in the third step is characterized by sterilization for 15 minutes at a heat treatment temperature of 125 to 135 ° C. At this time, the heat treatment sterilization temperature and sterilization time can be changed within a predetermined range according to the manufacturing environment within a range that does not inhibit the present invention.

According to the present invention, the fifth step is a final productization step, and after adding a certain amount of capsule-type probiotic lactic acid bacteria, sugar, acidity, spices and air bubbles inhibitor to the fermentation extract sterilized and cooled in the third and fourth stages for beverage It is the stage to commercialize in a state. At this time, the cooling of the above 4 steps is preferably performed at room temperature for 30 to 60 minutes, more preferably, first cooling at 90 to 95 ° C for 10 to 30 minutes, followed by secondary cooling at room temperature for 50 to 30 minutes. good. The cooling process is not limited to a large extent, and may be made by selecting an enemy according to the manufacturing environment.

According to the present invention, the capsule-type probiotic lactic acid bacteria in the fifth step is selected from the group consisting of lactic acid, maltose, tripotassium phosphate, or a combination thereof having a number of dead cells of 1 × 10 ¹² cfu / g or more. As a heat-treated lactic acid bacteria powder having a coating layer formed thereon, Lactobacillus rhamnosus bacteria powder, Lactobacillus paracasei bacteria powder, or any one selected from the group consisting of powder mixtures thereof is used. The amount is preferably 5 to 10 parts by weight based on 100 parts by weight of the fermentation extract. If, if it is less than 5 parts by weight, there is a disadvantage that it is difficult to obtain the physiological and pharmacological effects of probiotic lactic acid bacteria, and when it exceeds 10 parts by weight, the pharmacological and physiological efficacy possessed by Porobiotics lactic acid bacteria can be expected as much as possible. , When processed as a beverage, it can be precipitated at the bottom of the container as a sediment, and also, when drinking, there may be a disadvantage that the palatability due to solids decreases.

According to the present invention, it is preferable to use the sugar selected from the group consisting of one or two or more mixtures selected from the group consisting of sugar, liquid fructose, or maltodextrin, preferably two or more sugars. It is good to mix and use. The added amount of the sugar is preferably 15 to 55 parts by weight based on 100 parts by weight of the fermentation extract. If the added amount is less than 15 parts by weight, or more than 55 parts by weight, there is a disadvantage that the palatability of the final beverage is reduced.

According to the present invention, the fifth step acidulant is selected from the group consisting of one or two or more mixtures selected from the group consisting of vitamin C, vitamin B6 or grapefruit extract. Preferably, two or more kinds are mixed and used rather than alone. The amount of the acidulant is preferably 0.1 to 0.5 parts by weight based on 100 parts by weight of the fermentation extract. If the amount of the acidulant added is less than the minimum value, there is a disadvantage that the effect of adding the acidulant cannot be obtained, and when it is added above the maximum value, the acidity becomes strong and the taste of the beverage changes, which leads to a decrease in palatability. .

According to the present invention, in the fifth step, the bubble inhibitor for inhibiting the turbidity or sediment of the contents uses silicon resin or protease, and the added amount is 0.007 to 0.02 parts by weight based on 100 parts by weight of the fermentation extract. desirable. Here, it is more preferable to use a silicon resin rather than a protease to maintain the natural taste and palatability of the functional beverage using mushrooms.

According to the present invention, the spice of the fifth step can be used a spice that is commonly known according to the consumer's preference within the scope of not impairing the present invention. It is preferable to use a spice of mushroom flavor. The amount of the spice added is preferably 0.03 to 0.25 parts by weight based on 100 parts by weight of the fermentation extract, and if the amount of the spice added is less than the minimum value, the effect of adding the spice cannot be obtained. There is a disadvantage that the flavor of the spice is strong and deteriorates palatability.

According to the manufacturing method of the present invention as described above, the obtained chaga mushroom, matsutake mushrooms and ganoderma mushrooms are obtained by fermentation with probiotic lactic acid bacteria, or after mixing the chaga mushroom, matsutake mushrooms and ganoderma mushrooms, the mixture is extracted 5-10 parts by weight of capsule-type probiotic lactic acid bacteria with respect to 100 parts by weight of the fermentation extract obtained by fermenting the mushroom extract. 15 to 55 parts by weight of sugar, 0.1 to 0.5 parts by weight of acidulant, 0.03 to 0.25 parts by weight of spices, and 0.007 to 0.02 parts by weight of a foam inhibitor, and sugar content of 9.6 to 11.5 Brix, pH 5.5 to 5.7, beta glucan to the total mixture It is possible to provide a functional beverage having a content of 15 (w / w)% or more. At this time, it is preferable to further mix 100 to 215 parts by weight of purified water with respect to 100 parts by weight of the extract.

Hereinafter, the present invention will be described with reference to preferred embodiments. However, the following examples are intended to illustrate the present invention and are not intended to limit the present invention to the following examples, but can be modified as much as possible without departing from the scope of the present invention.

<Preparation of fermentation extract>

(First fermentation extract)

After cultivating chaga mushrooms, shiitake mushrooms and ganoderma mushrooms, each of the mushrooms is washed with water to remove foreign substances, and each mushroom is finely crushed to prepare a mushroom pulverized product. Prepare the mushroom mixture so that each prepared crushed mushroom contains 50-60 parts by weight of mushrooms and 10-30 parts by weight of mushrooms with respect to 100 parts by weight of chaga. To the mushroom mixture, Lactobacillus casei and Lactobacillus rhamnosus were mixed strains in a weight ratio of 1: 1 to 100 parts by weight of the mushroom pulverized product, and inoculated 2 to 5 parts by weight. At this time, the inoculation of the lactic acid bacteria was used by culturing the lactic acid bacteria in a liquid medium so that the number of bacteria is 1 × 10 ⁵ to 1 × 10 ⁸ per 1 ml. At this time, upon inoculation of the lactic acid bacteria, any one of oligosaccharides and gum arabic powder as polysaccharides was mixed with 100 parts by weight of the mushroom mixture, and evenly mixed by mixing 1 to 3 parts by weight, so that the lactic acid bacteria proliferated smoothly and fermented well.

The mixed strain was inoculated and then fermented in a clean room at a temperature of 37 ± 1 ° C for 48 hours. The fermented fermented product is put into a high-pressure tank, purified water is added at a weight ratio of 1: 100 compared to the fermented product, and the temperature of the hot water inside the tank is maintained at 60 ± 5 ° C, while the pressure of the tank is 1.5 to 3.0 atm. After performing hot water extraction for 5 to 12 hours, passing through a cooling process at room temperature, and filtering to prepare a fermentation extract, the fermentation extract was sterilized at a temperature of 125 ° C for 15 minutes. The sterilized fermentation extract was cooled in an environment of 90 to 95 ° C for 10 minutes, and then cooled at room temperature for 50 minutes to prepare a first fermentation extract.

(Second fermentation extract)

An extract was prepared in the same manner as the first fermentation extract except that a mixed culture mycelia cultured by a complex culture method comprising the following steps was used for a mushroom mixture of chaga mushroom, yellow oyster mushroom, and reishi mushroom.

<Method for culturing a complex culture mycelium>

Barley, glutinous rice, rice, brown rice, wheat, and any one or more grains selected from the group containing 20 to 60% moisture while adjusting the pH of the hydrogen ion concentration index to 6.0 to 7.0, and sterilizing the grains step;

After aseptic treatment of chaga mushroom, shiitake mushroom and manor mushroom, inoculate 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight of shiitake mushroom, 0.1 to 1 part by weight of manor mushroom and 30 to 45 days Primary complex culture step of culturing at 20 ~ 30 ℃; And

A second culture step for moving the mycelium of the mixed cultured chaga, oyster mushroom and reishi mushroom to a new container to uniformly mix and crush and increase the content of AHCC (Active Hexose Correlated Compound) or beta-glucan in the grain medium.

(3rd fermentation extract)

The extract was prepared in the same manner as the first fermentation extract, except that a mixed culture mycelia cultured by a complex culture method comprising the following steps was used for the mushroom mixture of chaga mushroom, yellow oyster mushroom, and reishi mushroom.

<Method for culturing a complex culture mycelium>

A first step of drying and crushing one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms;

The moisture of one or more mushroom powders selected from shiitake mushrooms or agaricus mushrooms in the first step is adjusted to 20-60% [w / w] and sterilized to contain one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms A second step of preparing a medium; And,

Inoculate chaga mushrooms, shiitake mushrooms and manor mushrooms, respectively, and inoculate 0.1 to 1 part by weight of chaga mushrooms, 0.1 to 1 part by weight mushrooms, and 0.1 to 1 middle part of manor mushrooms by 100 parts by weight of the medium prepared in step 2 above. 3rd step of incubation at 20 ~ 30 ℃ for 20 ~ 45 days

(Fourth fermentation extract)

After cultivating chaga mushrooms, shiitake mushrooms and manor mushrooms, each of the mushrooms is washed with water to remove foreign substances, dried to a total yield of 15% or less, and then crushed into small pieces to prepare mushroom pulverized products, and each mushroom crushed Mushroom mixture and purified water mixed with water to contain 50 to 60 parts by weight of mushrooms and 10 to 30 parts by weight of young mushrooms in 100 parts by weight of chaga mushroom are added to a high pressure tank at a weight ratio of 1: 1 to 20, and the temperature is 55 to 65 After extracting for 2-4 days under the conditions of ℃ and tank pressure of 1.5 to 3.0 atm, after cooling, it was prepared in the same manner as the first fermentation extract except that the probiotic lactic acid bacteria were inoculated.

[Examples 1 to 4]

As shown in Table 1 below, each of the prepared extracts was prepared by adding a silicone resin as a capsule-type probiotic lactobacillus powder, sugar, acid rice, spices, and bubble inhibitors to prepare a prototype sample in a beverage state. The pH, density, and content of beta-glucan were measured, and the results are shown in Table 1 below.

Raw material name Example 1 Example 2 Example 3 Example 4 First extract (g) 56.522 - - Second extract (g) - 56.160 - Third extract (g) - - 55.939 4th extract (g) 56.455 Probiotics (g) 3.655 3.729 3.699 3.711 Sugar (g) 5.614 5.579 5.557 5.567 Liquid fructose (g) 11.116 8.536 7.237 7.937 Maltodextrin (g) 2.826 2.808 2.797 2.817 Vitamin C (g) 0.075 0.075 0.075 0.075 Vitamin B ₆ (g) 0.009 0.009 0.009 0.009 Silicon resin (g) 0.007 0.007 0.007 0.007 Grapefruit seed extract (g) 0.028 0.028 0.028 0.028 Mushroom flavor (g) 0.076 0.075 0.075 0.075 standard Sugar content (Brix) 11.6 11.1 10.6 10.8 pH 5.5 5.5 5.5 5.5 Density (d) 1.0467 1.045 1.0389 1.039 Beta glucan content 17.48 (w / w)% 17.65 (w / w)% 19.21 (w / w)% 18.21 (w / w)%

The probiotics used in Table 1 are encapsulated probiotic lactic acid bacteria, a heat-treated lactic acid bacteria powder having a coating layer formed on a surface having a maltose coated surface of 1 × 10 ¹² cfu / g or more, Lactobacillus rhamnosus bacterial powder And Lactobacillus paracasei (Lactobacillus paracasei) was used to mix the mycelium powder in a weight ratio of 1: 1.

In Table 1, the sugar content, pH, and density are the results measured according to the conventional test method.

The content of the beta-glucan is added to 1.5 ml of hydrochloric acid (37% v / v) after 100 ml of the final drink, followed by mixing well, and then total glucan at 30 ° C. for 60 minutes at 15 minute intervals. Mix well so that it melts. To effectively denature and remove starch and protein components, 10 mL of distilled water was added and then left in boiling water (100 ° C.) for 2 hours. Then, after cooling the contents at room temperature, 2N KOH was added to adjust the pH, and diluted with 200 mM sodium acetate buffer (pH 5.0). The calcified contents are obtained by centrifugation, followed by centrifugation, followed by exo-1,2-beta-glucanase (100U / ml) and beta-glucose in 100µl of each supernatant. 100 μl of a mixed solution of Days (β-Glucosidase, 20 U / ml) was added and left at 40 ° C. for 1 hour, and 3 ml of a glucose determination reagent was added, followed by standing at 40 ° C. for 20 minutes. . Then, absorbance was measured at 510 nm to obtain a total glucan value. In addition, the alpha glucan value was added to 2 ml of 2M KOH in 100 mg of each mycelium powder, mixed for 20 minutes in a water bath using a magnetic bar, and then added to 8 ml of 1.2 M 1.2 M chloride acetic acid buffer at pH 3.8. After adding 200 µl of a mixed solution of glucosidase (amyloglucosidase, 1630 U / ml) and invertase (500 U / ml), leave at 40 ° C. for 30 minutes, and use a pH 5.0 200 mM chloride acetate buffer solution. After diluting it, 3 ml of glucose measurement solution was added and left at 40 ° C for 20 minutes, and the absorbance was measured at 510 nm to obtain the alpha glucan value. The value of beta glucan was obtained through the following equation.

Beta Glucan = Total Glucan-Alpha Glucan

The beverage obtained from the above examples was subjected to microbial contamination test and sensory test.

(1) Microbial contamination test

After feeding the prototype samples prepared in Examples 1 to 3, the contamination of the microorganisms in the beverage stored at room temperature for 6 months was investigated. The results are shown in Table 2, and the irradiation method was inoculated with 0.5 ml each of a beverage prepared in nutrient agar medium, yeast and fungus in potato dextrose agar medium and incubated with 0.5 ml each of the stock solution and 10-fold dilution, and then incubated at 30 ° C for 48 hours. Colonies were examined.

microbe Prototype samples Example 1 Example 2 Example 3 Example 4 Germ - - - - Yeast - - - - mold - - - -

Colonies of bacteria, yeast, and mold as a result of culturing in a nutrient agar medium and a potato dextrose agar medium after making sterilized and diluted 10-fold dilutions of the beverage sample after sterilization in order to investigate the microbial contamination of the drinks prepared in Examples 1 to 4 The fact that (colony) did not occur and that the beverage was sterilized and that the bottle was not contaminated was confirmed.

(2) Sensory test

The samples obtained in Examples 1 to 3 were sampled in 30 stages for 30 panelists and scored 6 points from 9 points to 1 point for 4 items of sweetness, flavor, sourness, and color. The significance was tested by conducting a test (Duncan's multiple range test).

division Sweet incense Sour taste color Example 1 6.48 ± 1.09 6.63 ± 1.72 5.56 ± 1.53 6.55 ± 1.33 Example 2 6.10 ± 1.10 6.63 ± 1.83 5.53 ± 1.27 6.35 ± 0.62 Example 3 5.98 ± 1.17 6.61 ± 1.85 5.53 ± 1.84 6.52 ± 1.25 Example 4 6.14 ± 1.82 6.62 ± 1.82 5.56 ± 1.27 6.55 ± 0.62

(Evaluation grade: very sweet, very good (9), sweet, good (7), moderate (5), sweet, weak, bad (3), sweet, very weak, very bad (1))

As shown in Table 3, as a result of sensory evaluation, there were some differences in sweetness between the products, but the aroma and sour taste were not clearly distinguished.

As a result of the above measurement, it was found that when a beverage was prepared using an extract of a mixture of chaga mushrooms, yellow oyster mushrooms, and lingual mushrooms, the preference of consumers was not significantly affected. In addition, it can be seen that a large amount of beta-glucan, an active ingredient contained in the mushroom type, was found to have sufficient value as a functional beverage. As a result of this, it is judged that if the functional beverage is provided by applying the technology provided according to the present invention, it is possible to provide an expensive functional beverage, thereby increasing the income of the farm and the income of the beverage manufacturing company.

Claims (10)

With respect to 100 parts by weight of chaga mushroom, 50 to 60 parts by weight of mushrooms, and 10 to 30 parts by weight of mushrooms of manor mushroom, 100 parts by weight of mushroom pulverized, 1 × 10 ⁵ to 1 × per ml of bacteria A first step of inoculating 2-5 parts by weight of probiotic lactic acid bacteria prepared by culturing to be 10 ⁸ and then fermenting in a sterile room for 24 to 48 hours within a temperature range of 30 to 40 ° C to obtain a mushroom fermentation;
The fermented mushroom fermentation of the first step is added to the high pressure tank at a weight ratio of 1:20 to 100 by using hot water or alcohol as a solvent, the temperature is 55 to 65 ° C, and the tank pressure is 1.5 to 3.0. a second step of preparing a fermentation extract in which 115 to 225 parts by weight of purified water is mixed with respect to 100 parts by weight of the fermentation extract obtained by solvent extraction for 5 to 12 hours under atm conditions;
A third step of filtering the fermentation extract of the second step with a filter, followed by heat treatment sterilization for 15 minutes at a heat treatment temperature of 125 to 135 ° C in a sterilizer;
A fourth step of cooling the fermentation extract sterilized in the third step in an environment of 90 to 95 ° C. for 10 minutes and then cooling at room temperature for 30 to 60 minutes;
Consists of a fifth step of commercialization in the form of a beverage by adding a capsule-type probiotic lactic acid bacteria powder, sugar, acid rice, spices and air bubbles inhibitor to the cooled fermentation extract of the fourth step,
The mushroom pulverized mixture used in the first step is prepared by culturing chaga mushrooms, yellow oyster mushrooms, and manor mushrooms, washing each of the mushrooms to remove foreign substances, drying them to a water content of 15% or less, and then crushing them finely. Mushroom,
Or, while adjusting any one or more grains selected from the group containing barley, glutinous rice, rice, brown rice, wheat and soybeans to 20-60% moisture, adjusting the pH of the hydrogen ion concentration index to 6.0-7.0, and sterilizing the grains After the treatment, and, aseptic treatment of chaga mushroom, situation mushrooms and youngji mushrooms, 0.1 to 1 parts by weight of chaga mushrooms, 0.1 to 1 parts by weight of mushrooms, 0.1 to 1 parts by weight of mushrooms Primary incubation step of inoculating and incubating at 20 ~ 30 ℃ for 30 ~ 45 days; And a second culturing step for moving the mycelium of the mixed cultured chaga mushroom, yellow oyster mushroom, and locust mushroom into a new container to uniformly mix and crush and increase the content of AHCC (Active Hexose Correlated Compound) or beta-glucan in the grain medium. Mushrooms prepared by finely crushing chaga mushrooms, circumcision mushrooms, and Yeongji mushroom complex culture mycelium
Alternatively, a first step of drying and then finely crushing one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms; and 20 to 60 moisture of one or more mushroom powders selected from shiitake mushrooms or agaricus mushrooms in the first step. a second step of preparing a medium containing one or more mushrooms selected from shiitake mushrooms or agaricus mushrooms by adjusting and sterilizing with% [w / w]; And chaga mushroom, circumference mushrooms and manor mushrooms, respectively, aseptically treated, inoculated with 0.1 to 1 part by weight of chaga mushroom, 0.1 to 1 part by weight of mushrooms, 0.1 to 1 part by weight of manor mushrooms And using the mushroom pulverized prepared by finely crushing the chaga mushroom, circumcision mushroom and yeongji mushroom complex culture mycelium cultured by a complex culture method comprising a third step of culturing for 20 to 45 days at 20 ~ 30 ℃,
The probiotic lactic acid bacteria of the first stage are Lactobacillus casei, L. acidophilus, L. bulgaricus, B. longum , B. bifidum, B. bifidum, Actiregularis, L. rhamnosus (L.rhamnosus), any one or more selected from the group consisting of,
The fifth step is 5 to 10 parts by weight of the capsule probiotic lactic acid bacteria powder with respect to 100 parts by weight of the fermentation extract. 15 to 55 parts by weight of sugar, 0.1 to 0.5 parts by weight of acidulant, 0.03 to 0.25 parts by weight of spices, and 0.007 to 0.02 parts by weight of a foam inhibitor; The sugar is selected from the group consisting of one or two or more mixtures selected from the group consisting of sugar, liquid fructose or maltodextrin, and the acidulant is selected from the group consisting of vitamin C, vitamin B6 or grapefruit extract. Use one selected from the group consisting of one or two or more mixtures, and the bubble inhibitor uses silicon resin or protease.
A method for producing a functional beverage using a mixed fermented extract of chaga, shiitake and fermented mushrooms fermented with probiotic lactic acid bacteria.
delete delete delete According to claim 1,
In the first step, the mushroom fermented material is added to the mushroom pulverized material and purified water in a high-pressure tank at a weight ratio of 1: 1 to 20, extracted at a temperature of 55 to 65 ° C, and a tank pressure of 1.5 to 3.0 atm for 2 to 4 days, After cooling, a method for producing a functional beverage using a mixed fermentation extract of chaga mushroom, falcon mushroom and fermented mushroom with fermentation by probiotic lactic acid bacteria, characterized by being obtained by inoculating probiotic lactic acid bacteria. delete delete delete According to claim 1,
In the fifth step, the capsule-type probiotic lactic acid bacteria have a coating layer of any one selected from the group consisting of lactic acid, maltose, tripotassium phosphate, or a combination thereof having a number of dead cells of 1 × 10 ¹² cfu / g or more. Formed heat-treated lactic acid bacteria powder, Lactobacillus rhamnosus (Lactobacillus rhamnosus) bacteria powder, Lactobacillus paracasei (Lactobacillus paracasei) bacteria powder or any one selected from the group consisting of powder mixtures of these probiotic lactic acid bacteria Method for manufacturing functional beverage using fermented chaga, fermented mushroom and youngji mushroom fermented extract.
Claim 1, claim 5 or claim 9, wherein the functional beverage produced by the method of any one of claims, 5 to 10 parts by weight of capsule-type probiotic lactic acid bacteria powder, based on 100 parts by weight of the fermented mushroom extract. 15 to 55 parts by weight of sugar, 0.1 to 0.5 parts by weight of acidulant, 0.03 to 0.25 parts by weight of spices, and 0.007 to 0.02 parts by weight of a foam inhibitor, and sugar content of 9.6 to 11.5 Brix, pH 5.5 to 5.7, beta glucan to the total mixture Functional beverage, characterized in that the content of 15 (w / w)% or more.