KR20030044268A - Functional Rice Containing Extract of Carpophore of Hericium Erinaceum and Method for Preparing the Rice - Google Patents

Abstract

PURPOSE: Provided are functional rice containing an extract of carpophore of hericium erinaceum and a method for preparing the rice. Therefore, the functional rice has pharmacological efficacies and flavor of carpophore of hericium erinaceum. CONSTITUTION: Functional rice containing an extract of carpophore of hericium erinaceum is manufactured by the steps of: washing rice; soaking the rice in purified water; heat-treating the soaked rice; and impregnating the rice with an extract of carpophore of hericium erinaceum.

Description

Functional Rice Containing Fruiting Fruit Extract of Roebuck Mushroom and Method for Preparing the Rice {Functional Rice Containing Extract of Carpophore of Hericium Erinaceum and Method for Preparing the Rice}

The present invention relates to a functional rice using roe deer mushroom, which is an edible mushroom resource having various pharmacological functions and inherent tastes and scents, and more particularly, a medicinal component of roe deer mushroom, that is, diseases of the brain nervous system and the digestive system. Efficacy of roe deer, which is known to have anti-tumor effect, can be easily consumed simultaneously by eating rice, which can help health management, and it can improve appetite with excellent taste and aroma. It relates to a functional rice containing a fruiting body extract of the fungus mushroom and a method for producing the same.

The scientific name of the locust fungus, which has a very interesting name, is Hericium erinaceus (Bull. Ex Fr.), belonging to the taxonomy Democratic arachnoids and corals, and white rot fungi that occur in hardwoods or dead trees in autumn. It is distributed in Korea, Southeast Asia, Europe, and North America. Fruiting bodies are 5-25cm in diameter, hemispherical, hanging on tree trunks. On the upper side, short hairs are densely packed, and on the front side, a myriad of needles 1-5 cm long, beard-shaped, hang down toward the ground, first white but later pale yellow (Korean mushroom 336p Kyohaksa 1996). These mushrooms have various names throughout the world, including lion rakes, monkey heads, sheep heads, bear moles, old man's beard, hedgehog mushrooms, forest beards, automatic machine guns, mountain mushrooms, and in Korea .

Ingredients of the buckthorn mushroom are 31.7 g of crude protein, 4 g of crude fat, 9.8 g of ash, 7.6 g of soluble carbohydrates, 7.6 g of soluble carbohydrates, 233 kcal of calories, 30 g of dietary fiber, 1.2 mg of sodium, 1.22 mg of iron, 20.3 mg of iron, and 1.3 of calcium. mg, potassium 4.46mg, magnesium 123mg, thiamine 5.33mg, riboflavin 3.91mg, calciferol 2401U, niacin 18.3mg, ergosterol 381mg. Mushrooms generally have higher protein content than other plant foods. Among them, the roe deer mushroom has much higher protein content than the oyster (19.5%), matsutake (20.1%), and altitude (18.3%) we enjoy for food. It is comparable to soy protein (approximately 40%), low in fat, high in fiber and rich in other minerals, vitamin B and vitamin D. In general, mushrooms are microorganisms belonging to basidiomycetes in the biological classification system, and most of them are edible except for toxic ones, and high protein foods are known to have anticancer activity according to various research reports.

The most well known efficacy of the locust mushroom is, along with its antitumor efficacy, against the diseases of the digestive and cerebral nervous systems. Among the diseases of the brain nervous system, which are most commonly known to us as dementia (Alzheimer's disease), etc., many of them are known to be caused by a decrease or abnormality of neurotransmitters or blockage or damage of cerebrovascular diseases.

According to Dr. Kawakish of Shizuoka University, Japan, the fruiting body of the locust mushroom contains Hericenon, which stimulates brain cells to produce nerve growth factors. Recent studies have also reported the discovery of a nerve growth factor synthetase, named Erinacin AI, in the mycelium of Roeden Mushroom. China reported a significant anti-cancer effects such as preventing ulcer, inflammation, cancer tumor is (Chen, 1992), and has (Ying, 1987) reported that an excellent effect in the treatment of stomach and esophageal cancer. Roe deer mushrooms have a bitter bitter taste but are popular with gourmet foods in China and Japan. In addition, it is an expensive edible and medicinal mushroom that is effective in anticancer effect, indigestion treatment and ulcer disease treatment.

In relation to the roe deer mushroom, so far has been developed as sports drinks, alcoholic beverages, drugs, etc. There is no case of developing a functional rice as in the present invention. Not only roe deer mushrooms, but also other edible mushrooms and functional additives are found in rice that is absorbed or coated in its natural state. However, there are artificial flavors in which rice is powdered and mixed with additives, and the mixture is molded into rice, but artificial flavors using roe deer mushrooms have not been disclosed. Such artificial flavors destroy the original nutrients of rice. There are problems that cannot prevent deterioration or contamination.

On the other hand, rice is one of the important food resources used by many Asian countries as a staple food, and it is favored for health-oriented foods as the industry develops and the standard of living improves. It is done steadily. Conventional mushroom rice is known to be dried by culturing only mycelium of soybean fungus in sterilized rice, but its efficacy or effect is insignificant or cannot be tested. Therefore, the functional rice containing a high concentration of fruiting body extract of roe deer mushroom as in the present invention is a novel functional rice that can keep the medicinal effect of the mushroom as it is.

It is an object of the present invention to provide a novel functional rice containing a fruiting body extract of roe deer mushroom having various medicinal efficacy and a method for producing the same.

Another object of the present invention is to provide a natural rice state containing the fruiting body extract of the roe deer mushroom and its manufacturing method.

Still another object of the present invention is to provide a clean rice containing the fruiting body extract of the roe deer mushroom and a manufacturing method thereof.

The object of the present invention is to obtain a clean rice, the step of immersing the clean rice in purified water, the step of heat-treating the soaked rice, the heat-treated rice immersed in the fruiting body extract of the roe deer mushroom or the heat-treated rice A rice containing fruiting body extract of the roe deer mushroom, which comprises pressuring and spraying an extract to contain the extract, heating and sterilizing the rice containing the extract of the roe deer mushroom, and drying the sterilized rice. It is achieved by the manufacturing method of.

The present invention relates to a novel functional rice containing a fruiting body extract of the roe deer mushroom and a manufacturing method thereof will be described in detail below.

Functional rice containing the fruiting body extract of the roe deer mushroom of the present invention is provided by the following manufacturing method.

Functional rice containing the fruiting body extract of the Roe deer mushroom according to the present invention is (1) washing the brown rice or white rice with purified water to obtain clean rice, (2) the step of immersing the clean rice in other purified water, (3) Taking out the cleansing rice immersed in purified water and removing the water with a sieve, and putting it in a container and heat-treating with water vapor of 80 ℃ to 100 ℃ from the outside of the container, (4) immersing the heat-treated clean rice in the fruiting body extract of the mushroom Spraying the fruiting body extract of the roe deer fungus with a high-pressure injector into the heat-treated cleansing rice to contain the fruiting body extract of the roe deer fungus, (5) 100 outside the container containing the cleansing rice containing the fruiting body extract of the roe deer fungus Sterilizing with steam at ℃, (6) drying the sterilized rice at 50 ~ 80 ℃ It can obtain by the manufacturing method containing. The water content of the rice thus produced is preferably in the range of 16% to 18%.

The functional rice containing the fruiting body extract of the Roestock mushroom of the present invention contains 0.5% to 5% by weight of the fruiting body extract of the Roestock mushroom. The content may contain the desired content by adjusting the concentration of the fruiting body extract, the immersion time, the injection amount and the like.

Rice, which is a raw material of the functional rice containing the fruiting body extract of the roe deer mushroom of the present invention, uses brown rice or white rice that is commercially available. Commercially available rice generally contains foreign substances such as rice bran and dust, so it must be washed thoroughly before cooking. However, the functional rice containing fruiting body extract of the roe deer mushroom of the present invention may be eluted when washed. Because you can cook without washing, you should make it clean. In the present invention, cleansing is obtained by washing brown or white rice which is a raw material three to five times with purified water. In addition, other grains such as barley, oats, and crude may be applied within a range that does not impair the effects of the present invention in addition to brown rice and white rice.

The second and third heat treatment steps, called by immersing the clean rice in the purified water, which is the second step of the present invention, prepare for easy and large amount of the fruiting body extract of the roe deer mushroom, which is the fourth step, in the clean water called the purified water. It may be a step.

Carbohydrates are mostly carbohydrates in rice. The content of starch is 73% to 74% in brown rice and 77% in white rice. The starch is composed of about 20% amylose and 80% amylopectin. The molecules of amylose and amylopectin are in close contact with each other to form a micelle (micelle) which is a fibrous aggregate by hydrogen bonding.

In particular, the four major drawbacks of brown rice, which are difficult to cook, hard to cook, poor in taste, and poorly digested, are pointed out. All nutrients are activated by the physiological action of germination, especially protein. 3 times, vitamins B1, B2, B6, B12 is greatly increased and cooking like white rice is easy, soft, sweet and more than anything is said to be digested. Starch also absorbs water when heated with water and swells. When water is added to the starch and heated, the starch mussel structure is changed to create a gap, and water molecules can penetrate the gap. In order to change the tissue of the rice starch so that the fruiting body extract of the roe deer mushroom of the present invention can be easily and largely absorbed by the clean taste, it is subjected to the second and third steps.

The second step of the present invention is called by immersing the cleansing rice in purified water for 5 to 48 hours and the third step is to remove the cleansing rice called the purified water to filter the surface of the cleansing rice surface in a sieve and then sealed in a suitable container and a suitable heat source Heated to. The heating method is preferably a heating method in which steam of 80 ° C. to 100 ° C. is brought into contact with the outside of the container in order to prevent the rice from being pressed or burned.

According to an optional embodiment of the present invention, the second step may be omitted and clean rice that has undergone the first step may be directly added to the third step.

The fourth step of the present invention is the step of absorbing the mushroom extract in a humidified heated clean taste so that the fruiting body extract of the roe deer mushroom is easily and largely immersed in the fruiting body extract of the roe deer mushroom prepared in advance Injecting the clean rice into the assembly tank of the coating machine and spraying the extract with a high-pressure injector while rotating the assembly tank, the extract is absorbed and coated in rice.

The fruiting body extract of the roe deer mushroom can be extracted from the fruiting body of the roe deer mushroom in the same manner as the conventional mushroom extract extraction method. This is a well-known method well known to those in this field.

For example, it can be obtained by adding 5 to 15 times purified water to the fruiting body of the scab, and separating the extract by heating at 75 ° C to 85 ° C for 3 to 5 hours. The extract (water) thus obtained may be used as it is or concentrated to an appropriate concentration, or the concentrate may be lyophilized to obtain a solid and then dissolved in distilled water.

Fruiting bodies of Roe deer beet mushrooms have been harvested and commercialized in Gangwon-do and have recently been widely known for their efficacy. As the fruiting body of the Roe deer fungus used in the present invention, either a fruiting body or a dried body can be used, but it is preferable to use a dry body in consideration of the possibility of deterioration during storage. In the case of using a dry body, it is preferable to use a powder (100 to 300 mesh) in consideration of the extraction efficiency.

The fifth step of the present invention is a sterilization treatment step for sterilizing the bacteria that may be contaminated in the fourth step process or to ensure safety in the distribution process, containing rice containing fruit body extract of the roe deer fungus in a suitable container 100 The steam of C is brought into contact with the outside of the vessel and heated for 5 to 10 minutes.

The sixth step of the present invention is the step of drying the water content to 12% to 18% in consideration of the operation, distribution and the best rice taste of the sterilized rice of the present invention, the sterilized rice to 50 ~ 80 ℃ It is dried by drying means such as an adjusted hood. Usually, rice contains about 12% to 13% of water, but when the water content is 16% to 18%, rice is known to have the best taste.

Functional rice containing fruiting body extract of the roe deer mushroom of the present invention prepared as described above is hermetically packaged into various packaging units and commercialized, and the consumer can skip the washing of the rice and cook it directly.

The present invention will be described in more detail with reference to the following examples.

[Preparation of Fruiting Body Extract of Roebuck Mushroom]

10 kg of the wild roe deer mushroom dried product was obtained, pulverized into 200 mesh powder, 200g of which was taken together with 2 L of purified water in a 5 L glass container, and heated at 80 ° C. for 3 hours to separate 2 L of primary extract. The extracted extract (water) was further extracted three times under the same conditions and methods with respect to the remaining solid, and the remaining extract was combined to obtain 8 L of extract. 8 L of the extract was concentrated in a reduced pressure concentrator to obtain 200 ml of concentrate, which was then frozen at -80 ° C and dried in a freeze dryer to obtain 68 g of concentrated extract. The analysis results of the extract are shown in Table 1 below. The general component was AOAC method, the moisture was atmospheric pressure drying method, and the inorganic component was analyzed by wet decomposition method, and the filtrate was filtered with distilled water, and the filtrate was used as a sample solution. A-300A). Quantitative determination of phosphorus was carried out colorimetric determination by molybdenum blue absorbance method. Vitamins were used for quantification by HPLC.

Example 1

20 kg of brown rice commercially available was obtained. Take 1 kg of it and clean it with purified water to get clean taste, soak it in another 10 liters of purified water for 12 hours, soak it, and drain it, filter out the water contained in the rice surface, etc. in a sieve for 60 minutes, wrap it in a cotton cloth, and wrap it in a 5 liter glass container. The lid was closed, the lid was closed, and 100 ° C. water vapor was heated by contact heating for 15 minutes from the bottom of the glass container.

The lyophilized extract was dissolved in the freeze-dried extract in distilled water for 10 minutes in 2 liters of the fruiting body extract of the roe deer mushroom of 35% by weight, which was previously prepared. Heated and sterilized with steam for 15 minutes, and dried for 4 hours in a sterile hood adjusted to 60 ℃. The analysis results of the rice containing the fruiting body extract of the roe deer mushroom prepared as shown in Table 2 below.

Example 2

20 kg of commercially available white rice was obtained. Take 1 kg of it and clean it with purified water to get clean taste, soak it in another 10 liters of purified water for 12 hours, soak it, and remove it. Filter the purified water contained in the rice surface for 60 minutes in a sieve and wrap it in a cotton cloth. It was put in a sealed cap and then 100 ° C water vapor was heated by contact heating for 15 minutes from the bottom of the glass container. The heat treated clean rice was put into the assembly tank of the coating machine, and the fruiting body extract of the pre-prepared 35% by weight concentration of the Roe beetle mushroom was sprayed with a high pressure sprayer while rotating the assembly tank. After spraying the extract, rice was put into the glass container, and the outside of the glass container was heated and sterilized with water vapor at 100 ° C. for 15 minutes, and dried in a sterile hood adjusted to 60 ° C. for 4 hours. The analysis results of the rice containing the fruiting body extract of the roe deer mushroom prepared as shown in Table 2 below.

Example 3

The content of the extract contained in the functional rice containing the fruiting body extract of the Roe deer mushroom of the present invention was indirectly confirmed by the following method.

(1) Take 1kg out of 20kg of brown rice sold in the market and clean it with purified water to get clean taste. (2) Immerse it in 5 liters of other purified water for 12 hours and soak it. Purified water was filtered out, and (3) cleansing rice was wrapped in cotton cloth and placed in a 5 L glass container and sealed with a lid, followed by contact heating treatment of water vapor at 100 ° C. from the bottom of the glass container for 15 minutes. (4) The heat-treated clean rice was immersed in a glass container for 10 minutes in 2 liters of 35 wt% concentration of fruiting body extract of the roe deer mushroom prepared in advance, and then dried and weighed for 12 hours in a hood adjusted to 60 ° C. The control was carried out under the same conditions and methods except that it was immersed in water. This process was repeated five times and the results are shown in Table 3 below.

<Analysis per 100g of Roebuck Mushroom Extract> Crude Protein (g) Crude fat (g) Carbs (g) Ash (g) Phosphorus (mg) Iron (mg) Calcium (mg) Vitamin B1 (mg) Vitamin B2 (mg) Niacin (mg) Calories (Kcal) 30.78 1.90 45.83 9.95 1.04 18.45 1.26 4.95 4.02 20.04 323.54

<Component analysis per 100g of rice of the present invention> Composition moisture(%) Crude Protein (g) Crude fat (g) Carbs (g) Ash (g) Calcium (mg) Phosphorus (mg) Iron (mg) Vitamin B1 (mg) Vitamin B2 (mg) Niacin (mg) Calories (Kcal) Brown Rice Sticky Rice 12.1 7.6 2.2 77.9 1.2 20.0 241.0 3.4 0.31 0.11 5.1 361.8 Present invention brown rice glutinous rice 12.2 8.2 1.3 76.7 1.2 23.0 238.0 3.4 0.39 0.14 5.4 349.5 White rice 12.6 7.0 1.0 78.8 0.62 23.0 175.0 0.8 0.17 0.05 2.6 352.2 Original invention 12.8 7.8 0.7 78.0 0.6 25.0 185.0 0.9 0.22 0.06 2.9 349.5

<The test result of the roe deer mushroom extract content> (unit g) Early 1 time Episode 2 3rd time 4 times 5 times Average Control (A) 1000 710.0 711.5 710.0 710.5 711.0 710.6 Present invention brown rice glutinous rice (B) 1000 740.1 739.5 741.2 740.6 738.4 739.96 Contrast B / A × 100 100 104.2 103.9 104.4 104.2 103.9 104.1

The present invention helps the health care by easily ingesting the medicinal components of the roe deer fungus, namely, the roe deer fungus known to have efficacy and anti-tumor effects such as diseases of the cranial nerve system and the digestive system. It can give, and the taste and aroma are excellent to increase appetite.

In addition, the present invention can simply ingest the functional material of the mushroom simply by eating without a separate ingestion process can be expected to prevent and inhibit diseases and tumors of the brain nervous system and digestive system as well as to instant rice When applied, it improves the quality of rice such as antibacterial and antioxidant effects and delays evaporation of water so that the gloss flows.

Functional rice containing the fruiting body extract of the roe deer mushroom of the present invention is natural as it is, does not damage the nutrients of the rice compared to conventional artificial rice, and there is much less concern about deterioration and contamination.

According to the present invention, functional rice containing the fruiting body extract of the roe deer mushroom is provided as clean rice in a natural state.

The present invention, by providing a rice containing fruiting body extract of the roe deer mushroom and a method for producing the same is a very beneficial invention that has the effect of improving the income of the rice and mushroom cultivation farmers and contribute greatly to human health, thereby improving the national competitiveness It is obvious.

Claims (4)

Functional rice containing fruiting body extract of roe deer mushroom. 2. The functional rice according to claim 1, wherein the functional rice contains fruiting body extract of the natural beauty state of the extract of the fruiting beetle containing 0.5 to 5% by weight. (1) washing the brown rice or white rice with purified water to obtain clean rice, (2) soaking said cleansing water in purified water, (3) extracting the cleansing water immersed in purified water to remove water on the surface of cleansing rice and indirectly heat-treated with water vapor of 80 ℃ to 100 ℃ outside the container, (4) spraying the fruiting body extract of the roe deer mushroom on the heat-treated clean rice to contain the fruiting body extract of the roe deer mushroom, (5) a step of sterilizing by indirect heat treatment with water vapor at 100 ℃ outside the container in a clean taste containing fruiting body extract of the roe deer mushroom in the container; (6) a method of producing a functional rice containing fruiting body extract of roe deer mushroom comprising the step of drying the sterilized rice at 50-80 ℃. According to claim 3, wherein the means for incorporating the fruiting body extract of the roe deer mushroom in the heat-treated clean rice, the fruit body of the roe deer mushroom, characterized in that the immersed heat-treated clean rice in the extract, or spraying the extract on the heat-treated clean rice Method for producing functional rice containing extracts.