KR20030028638A - Method of producing a Healthy Mulberry Leaf Food by culture of Mushroom Mycelia - Google Patents

Abstract

PURPOSE: A method of preparing a functional health food by culturing mushroom mycelia in a medium containing mulberry leaves is provided to remove a green odor, improve the flavor thereof and synthesize various enzymes. Therefore, prepared food product has the taste and flavor peculiar to a mushroom, is enriched in nutrients and can be made in various forms of a granule, a tablet, a capsules and a drink. CONSTITUTION: About 70% by weight of mulberry leaves powder is heated at 115deg.C for 30min, mixed with 5.0% by weight of potato powder, 5.0% by weight of glucose, 0.5% by weight of potassium nitrate and 0.5% by weight of calcium carbonate. The mixture is added 1.5 times of water to produce a medium. Thereafter, mycelia of Ganoderma lucidum (Fr.) Karst., Phellinus linteus and Agaricus blazei Murill are cultured at 20 to 28deg.C for 10 days in a PDA medium to produce liquid mushroom spawn. The liquid mushroom spawn is inoculated into the mulberry leaf medium and cultured at 20 to 28deg.C and at a humidity level of 70 to 90% for 45 to 60 days.

Description

Method for producing a functional mulberry leaf health food by culturing mushroom mycelia {Method of producing a Healthy Mulberry Leaf Food by culture of Mushroom Mycelia}

The present invention relates to a method for producing a functional "mushroom mycelium culture mulberry leaf health food" by mushroom mycelium culture, and more specifically, Ganoderma lucidum , situation ( Phellinus linteus ), Agaricus ( By cultivating mushroom mycelium such as Agaricus blazeimurill ), it removes mulberry leaves and improves flavor, decomposes coarse fibers of mulberry leaf tissue, and enhances the functionality by bioactive substances in the produced mushroom mycelium. It relates to a method of producing a functional "mushroom mycelium culture mulberry leaf health food" excellent effect.

The mushrooms belong to the taxonomic and fungal genus of the taxonomy. In the year 600 AD, Auricularia auricula was cultivated in China, and the perennial mushrooms were cultivated in AD 1621. Mushrooms have been regarded as a special food since ancient times, and the Chinese are regarded as a fire treat, the Mexican Indians as hallucinations and remedies in religious events and magic, the Greeks as a god food in the battlefield, and as a god food in Rome. It was said that they could only eat at the event.

In terms of nutritional properties, carbohydrate is 46.6-82.8% by dry weight, and Pentose, methylpentose, hexose, disaccharide, amino sugar, sugar alcohol and sugar acid are also present. Protein accounts for 17-35%, evenly containing essential amino acids. Nucleic acid contains 2.7-4.1% and evenly distributes vitamins. In addition to the nutrients that have a primary function, it contains a variety of bioactive substances that have a tertiary function. In general, the physiological activity exhibited by mushrooms is highly evaluated for biological defense, maintenance of bio-alwaysness, regulation of biorhythms, disease recovery ability and preventive effects against adult diseases such as cancer, stroke and heart disease. Active ingredients exhibiting pharmacological activity derived from mushrooms can be roughly classified into high molecular weight compounds with an average molecular weight of 100-2000 KD and low molecular weight substances such as nucleic acid complexes, terpenoids, steroids and germanium.

Polysaccharides are classified into Intracelluar polysaccharides, cell wall polysaccharides, and extracellular polysaccharides, and exhibit unique biological activities depending on the structural properties of these protein polysaccharides. According to the research reports on the pharmacological action of the polysaccharides, the mushrooms have anti-cancer activity, antiviral effect, hyperglycemic activity, cholesterol lowering effect and antithrombotic effect. It is indicated.

In addition, physiological activities such as anti-inflammatory action, histamine free inhibition action, hepatoprotective action, antioxidant action, energetic enhancement action, platelet aggregation inhibitory action, aging inhibitory action, radiation protection action, heavy metal removal action, neuronal growth factor synthesis promoting action It is also said. In addition, the inhibition of AIDSVirus (Ganoderma lucidum) has been reported. In particular, Ganoderma lucidum , Phellinus linteus, Phellinus hartigii , and Agaricus blazeimurill are particularly important as new materials in the high value-added bio-industry because they have various physiological activities that prevent and cure adult diseases. It's happening. Recently, research has been actively conducted for the purpose of industrial application for liquid mycelium mycelium culture to use mycelium as food or to produce useful materials.

Conventional mushroom mycelium production method was produced in a synthetic liquid medium by using a fermentor (Jar Fermentor) and was used for pharmaceutical or health food by separating only the mycelium from the liquid. However, the production cost of mushroom mycelium is a problem because almost all of the medium for making the synthetic liquid medium is imported and expensive.

An object of the present invention is to cultivate mushroom mycelium in mulberry leaves that are featured as functional neoplasia material containing a large amount of nutrients and physiologically active substances to remove the listening of mulberry leaves, improve flavor and decompose mulberry leaf tissue in a short time To provide a functional "mushroom mycelium culture mulberry leaf health food" with improved functionality by producing mushroom mycelium containing a large amount of various nutrients and biologically active substances.

And as in the mushroom cultivation farms, producing mushroom fruiting bodies (fresh mushrooms) takes a long time and aims only at the production of mushroom fruiting bodies. However, in the present invention, the production of mushroom mycelium and the action of mushroom mycelium are used to remove flavors. It improves, biosynthesizes new useful substances and various useful enzymes, and hydrolyzes coarse fiber and macromolecular nutrients to produce mycelium cultured mulberry leaves with improved nutrition, functionality, and palatability. To provide a "method of mushroom fungus cultured mulberry leaf health food".

In order to achieve the above object, the present invention, the raw mulberry leaves are crushed to 1 ~ 3mm in diameter with a pulverizer after washing with water, natural drying to obtain a coarsely pulverized mulberry leaf powder, seomoktae swelling by adding water of the same weight ( After soaking, heat-treat at 115 ℃ using autoclave for 30 minutes, dry powderize and screening and remove soybean hulls to obtain Seomoktae soy flour.

Potatoes are cut to 1 cm in thickness and calcined at 115 ° C. for 30 minutes using an autoclave and dried to obtain potato powder.

70% (W / W) of coarsely ground mulberry leaf powder obtained through the pretreatment as mentioned above, 14% (W / W) of Seomok Taekong powder, 5.0% (W / W) of potato powder / W), glucose (Glucose) 5.0% (W / W), potassium nitrate (KNO3) 0.5%, calcium carbonate (caco3) 0.5% (W / W) parts by weight is added and uniformly mixed, water is 1.5 times by weight Hydrolyzing to prepare a mulberry leaf medium (medium) composition for culturing mushroom mycelia (S1);

In addition, it inhibits the growth of aerobic decaying microorganisms contaminated with the mulberry leaf medium composition for mushroom mycelium culture prepared in the step (S1) and Ganoderma lucidum , Phellinus linteus , Agaricus blazeimurill In order to lower the pH to 5.5 to 6.0, which is PH, the mulberry leaf medium composition for mushroom mycelium culture obtained in the step (S1) was put in a mushroom culture bottle, and the bottle cap was completely sealed with parafilm (PARA FILM, American National Can, com). After making an anaerobic condition, the organic acid (lactic acid, propionic acid) is grown by proliferating only useful wild type anaerobic lactic acid bacteria, propionic acid bacteria and yeasts contaminated with mulberry leaf medium composition for mushroom mycelium culture by incubating at 30 ℃ for 48 hours. Natural fermentation step (S2) to produce;

In addition, Ganoderma lucidum , Situary (P hellinus linteus ), Agaricus blazeimurill mushroom mycelium to be cultured in the mulberry leaf medium composition for culturing the natural fermented mushroom mycelium obtained in the step (S2) flat plate PDA (Potato Dextrose Agar) After incubation at 20-28 ° C. for 10 days, the rounded mycelium was aseptically cut into 8 mm diameter Stainless Steel Pipe to make mycelium disk, and then each of the mycelium disk 5-6 Dogs were inoculated into a 250 mL Erlenmeyer flask containing 50 mL of PDB (Potato Dextrose Broth) liquid medium and shaken at 20 to 28 ° C for 7 to 10 days under aerobic conditions. )] Was inoculated again into a 250 mL Erlenmeyer flask containing 50 mL of fresh PDB liquid medium and shaken-cultured under aerobic conditions for 7 days at 20 to 28 ° C. to prepare a mycelial seed culture medium for enhanced activity. The step (S3); And the growth of aerobic decay microorganisms by the natural fermentation of the step (S2) is inhibited and the pH is lowered to 5.5 ~ 6.0, which is the optimal growth of the mushroom mycelium, in the mulberry leaf medium composition for culturing the natural fermented mushroom mycelium in the step (S3) Inoculate 5% (V / V) of the Ganoderma lucidum , Sickle ( Phellinus linteus ), and Agaricus blazeimurill mycelium spawn culture medium at 45-60 days at 20-28 ℃ and 70-90% humidity. Multiplying the mushroom mycelium (S4); And homogenizing the mulberry leaf medium composition cultured Ganoderma lucidum, Sichuan or Agaricus mushroom mycelium obtained as a result of the step (S4) step here, the extract of hot water extract (mulberry root bark) hot water, ginseng powder, antler powder, steamed dried garlic powder, silk thread ( silk) hydrolyzate, Cordyceps sinensis, silkworm powder, pectin, beta-glucan (β-D-Glucan) by adding and mixing functional natural additives in the form of granules, tablets, capsules (S5) ; It provides a method for producing a functional "mushroom mycelium culture mulberry leaf health food" comprising a. And in contrast,

Ganoderma lucidum, agar or agaricus mycelium cultured mulberry leaf culture medium obtained as a result in the step (S4) by freezing storage at -40 ℃ ~ -20 ℃ below to destroy the mulberry leaf tissue and the culture of the mushroom mycelium cultured by the ice crystal production process To facilitate the extraction of useful components, gently thaw at 5 to 10 ℃, and then to prevent the destruction of useful components, hot water below 70 ℃ is added five times in weight ratio, homogenized with homogenizer and filtered. Obtaining the filtrate and adding hot water at 70 ° C. or less three times in the same manner to obtain a water extract of the mushroom mycelium culture mulberry leaf medium composition through homogenization and filtration (S6); And,

Can (Can), or drink by adding an apple concentrate, lettuce extract hot water extract, straw hot water extract, antler extract, ginseng extract, oligosaccharide, jaalitol, etc. to the water extract of the mushroom mycelium culture mulberry leaf medium composition obtained in the step (S6) It provides a functional "method of mushroom fungus cultured mulberry leaf health food", characterized in that it comprises a step (S7) of the product in the form of a beverage drink.

As mentioned above, the functional fungus mycelium culture mulberry leaf health food in the form of granules, tablets, capsules and beverages produced by the present invention has no audible and flavors are improved by producing mushroom-specific flavor. , The digestive absorbency was increased by hydrolyzing the polymer nutrients by the hydrolysis enzyme produced by the mushroom mycelium, and the functionalities were enhanced by incorporating the useful components in the mulberry leaves and the useful components in the mushroom mycelium. .

In other words, anti-cancer activity, cholesterol lowering, lipid metabolism improvement, body fat suppression (obesity inhibition), liver hypertrophy, fatty liver inhibition, thrombogenic inhibition, blood sugar by the action of bioactive substances in mulberry leaves

Lowering effect, anti-aging, lowering blood pressure, anti-osteoporosis, hangover can be expected, and also anticancer action, antibacterial action, blood sugar strengthening effect, cholesterol lowering effect, antithrombosis by action of bioactive substances such as mushroom mycelium Effects, hepatoprotective action, antioxidant action, anti-aging action, heavy metal removal action, energetic enhancement action, neuronal growth factor synthesis promoting action can be expected.

In addition, blood sugar strengthening, anti-cancer (prostate cancer, breast cancer), menopausal disorders (osteoporosis, vaginal dryness) inhibition by the action of physiologically active substances such as Seomok Tae-kong, soybean saponin to improve obesity, prevent alcoholic cirrhosis, hangover You can expect

In addition, the baekbaekpi added to further enhance the functionality before commercialization using the mushroom mycelium culture mulberry leaf medium composition is inhibited by obesity and prostatic hypertrophy by body fat inhibitory action, diuretic action, constipation action by the action of its bioactive substances It can be expected, such as blood sugar strengthening effect by silkworm powder and vibratory potentiation effect by silk hydrolyzate can be expected. And anti-cancer effect, heart disease prevention, thrombus prevention and blood flow improvement effect by the physiological activity of steamed dried garlic powder can be expected.

Claims (7)

Roughly ground mulberry leaf powder 70% (W / W), heat-treated at 115 ℃ for 30 minutes in autoclave and Seomok Taekok powder 14% (W / W) prepared by natural dry grinding, at 115 ℃ in autoclave 30% heat-treated, gelatinized and ground ground potato powder 5.0% (W / W) to rice bran 5.0% (W / W), glucose (Glucose) 5.0% (W / W), potassium nitrate (KNO3) 0.5% ( W / W), 0.5% (W / W) of calcium carbonate (caco3) is added and uniformly mixed, and then the mixture is mixed with water 1.5 times by weight to add Ganoderma lucidum , Phellinus linteus , Agaricus blazeimurill mushrooms. Preparing a mulberry leaf medium composition for mycelial culture (S1); The method according to claim 1, inhibiting the growth of aerobic decay microorganisms contaminated with the mulberry leaf medium composition for mushroom mycelium culture prepared in step (S1), Ganoderma lucidum , situation ( Phellinus linteus ), Agaricus blazeimurill ) In order to lower the pH to 5.5-6.0, which is the optimal growth pH of mushroom mycelium, the mulberry leaf medium composition for mushroom mycelium culture obtained in step (S1) is placed in a mushroom culture bottle, and the lid of the bottle is parafilm (PARA FILM, American National Can, com) and then sealed in anaerobic condition, and then incubated at 30 ° C for 48 hours to grow only useful wild type anaerobic lactic acid bacteria, propionic acid bacteria and yeast contaminated with mulberry leaf medium composition for mushroom mycelium culture. (Lactic acid, propionic acid) to produce a natural fermentation step (S2); Ganoderma lucidum , Phellinus linteus and Agaricus blazeimurill mushroom mycelium were incubated in PDA (Potato Dextrose Agar) plate for 10 days at 20-28 ° C for 10 days, respectively. Five to six mycelial disks obtained by aseptic cutting with a stainless steel pipe were inoculated into a conical flask containing 50 mL of PDB (Potato Dextrose Broth) liquid medium and incubated at 20 to 28 ° C for 7 to 10 days. After shaking culture under miracle conditions, 0.25 mL (5% (V / V)) of each mycelium culture medium obtained after inoculation was inoculated into fresh PDB liquid medium, and again incubated under aerobic conditions for 7-10 days at 20-28 ° C. Subcultured 1-2 times to prepare a mycelial seed culture medium for strong inoculation activity (S3); The growth of aerobic decay microorganisms is inhibited by the natural fermentation of step (S2) and the pH is lowered to 5.5 to 6.0, which is the optimum pH of the growth of mushroom mycelium. Inoculate 5% (V / V) of Ganoderma lucidum , Phellinus linteus , or Agaricus blazeimurill mushroom mycelium spawn culture medium with 5% (V / V) at 45-60 days of temperature at 20-28 ℃ and 70-90% humidity. Culturing the mushroom mycelium to multiply to obtain a mushroom mycelium culture mulberry leaf medium composition (S4); The method according to claim 4, wherein the mulberry leaf medium composition cultured mushroom mycelium, such as Ganodermalucidum , situation ( Phellinus linteus ), or Agaricus blazeimurill obtained as a result of the step (S4) homogenized hereto , Ginseng powder, antler powder, steamed dried garlic powder, silk hydrolyzate, Cordyceps sinensis, silkworm powder, pectin, beta glucan (β-D-Glucan), etc. Method of producing a fungal mushroom culture functional mulberry leaf health food comprising a; (S5) to produce a product in the form of a capsule (capsule). Unlike this, the ganoderma lucidum obtained as a result of the step (S4) of claim 4 (Ganoderma lucidum), situation(Phellinus linteus), Or Agaricus (Agaricus blazeimurill) The whole mulberry leaf medium cultured mushroom mycelium, such as) to freeze storage at -40 ~ -20 ℃ below to destroy the mulberry leaf tissue and the culture of the mushroom mycelia by the ice crystal production process to facilitate extraction 5 ~ After thawing slowly at 10 ℃, to prevent the destruction of useful components, add hot water below 70 ℃ by 5 times by weight ratio, homogenize with Homegenizer, filter to obtain filtrate, and again in the same way, at least 70 ℃ below 3 times. Adding hot water to obtain a water extract of the mushroom mycelium culture mulberry leaf medium composition through homogenization and filtration (S6); To the water extract of the mushroom mycelium culture mulberry leaf medium composition obtained in step (S6) of the claim 6 can be added functional natural additives such as apple concentrate, lettuce extract hot water extract, straw hot water extract, deer antler extract, ginseng extract, oligosaccharide, jaalitol (Can), or a method for producing a mushroom mycelium culture functional mulberry leaf health food comprising the step (S7) of producing a beverage in the form of a drink bottle.