KR20060008473A - Method for preparing a bean-curd containing exo-biopolymer from mushroom - Google Patents
Method for preparing a bean-curd containing exo-biopolymer from mushroom Download PDFInfo
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- KR20060008473A KR20060008473A KR1020040056214A KR20040056214A KR20060008473A KR 20060008473 A KR20060008473 A KR 20060008473A KR 1020040056214 A KR1020040056214 A KR 1020040056214A KR 20040056214 A KR20040056214 A KR 20040056214A KR 20060008473 A KR20060008473 A KR 20060008473A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
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Abstract
본 발명은 버섯 유래 생리활성물질을 함유한 기능성 두부의 제조 방법에 관한 것으로, 더욱 상세하게는 예로부터 식용 및 약용으로 쓰이며 그 효능이 입증된 각종 버섯들로부터 액체 배양법을 통하여 추출한 세포외다당체를, 두부제조 과정 중 끓인 두유에 두유:버섯 유래 세포외다당체의 부피비 50~90:10~50으로 첨가함으로써, 관능적·영양적인 면에서의 기능성을 더욱 더 강화시킨 고기능성 두부의 제조방법에 관한 것이다.The present invention relates to a method for preparing functional tofu containing a physiologically active substance derived from a mushroom, and more specifically, to an extracellular polysaccharide extracted from a liquid culture method from various mushrooms used for food and medicinal purposes and proven in efficacy, The present invention relates to a method for producing high-functional tofu which further enhances functionality in organoleptic and nutritional aspects by adding soymilk: mushroom-derived extracellular polysaccharides in a volume ratio of 50 to 90:10 to 50 during the tofu manufacturing process.
버섯, 생리활성물질, 세포외다당체, 두부Mushrooms, bioactive substances, extracellular polysaccharides, tofu
Description
도 1은 본 발명 버섯 유래 생리활성물질을 함유한 기능성 두부의 제조공정을 도식화한 것이다.Figure 1 is a schematic of the manufacturing process of functional tofu containing the mushroom-derived bioactive material of the present invention.
도 2는 버섯의 균사체 액체배양액으로부터 세포외다당체를 분리하는 과정을 도식화한 것이다.Figure 2 is a schematic of the process for separating extracellular polysaccharides from the mycelium liquid culture medium of the mushroom.
본 발명은 기능성 두부의 제조 방법에 관한 것으로, 더욱 상세하게는 약리효과가 입증된 각종 버섯 유래의 생리활성물질인 세포외다당체를 일반적인 두부 제조과정 중 끓인 두유에 첨가하여 관능적·영양적인 면에서의 기능성을 한층 강화시킨 고기능성 두부의 제조방법에 관한 것이다.The present invention relates to a method for preparing functional tofu, and more particularly, by adding extracellular polysaccharides, which are physiologically active substances derived from various mushrooms, which have proven pharmacological effects, to boiled soymilk during the general tofu manufacturing process in terms of organoleptic and nutritional effects. The present invention relates to a manufacturing method of high functional tofu further enhanced.
버섯은 담자균류에 속하는 것으로 오래 전부터 약용 내지 식용으로 널리 사용되어 왔으며, 고섬유, 단백질, 미량원소, 저지방 등을 함유하고 있어 특히 성인병에 효과가 있는 것으로 알려져 있다. Mushrooms belong to basidiomycetes, which have been widely used for medicinal to edible for a long time, and are known to be particularly effective for adult diseases because they contain high fiber, protein, trace elements, and low fat.
버섯에는 다양한 생리활성을 나타내는 것이 많아 그 균체 성분이나 대사산물 에 대한 연구가 활발히 이루어지고 있는데, 현재 영지버섯, 상황버섯, 동충하초, 목이버섯, 밀버섯, 표고버섯, 느타리 버섯 등은 그 자실체나 균사체 추출물에 면역활성, 혈당강하, 지질저하, 운동력 증강 등의 효과가 있음이 확인되어 각종 의약품 및 건강식품 산업에 이용되고 있다. Many mushrooms show various physiological activities, and research on cell components and metabolites has been actively conducted. Currently, Ganoderma lucidum mushrooms, Sichuan mushrooms, Cordyceps sinensis, Thirsty mushrooms, Wheat mushrooms, Shiitake mushrooms and oyster mushrooms are the fruiting bodies or mycelium It has been confirmed that the extract has effects such as immune activity, hypoglycemia, lowering lipids, and enhancing exercise power, and has been used in various pharmaceutical and health food industries.
그런데 최근 본 발명자를 포함한 연구팀은 버섯의 균사체 액체배양을 통하여 생산된 세포외다당체에도 자실체나 균사체 추출물과 유사한 생리활성 효과가 있음을 밝혀내었는바, 상황버섯 유래의 세포외다당체에 LPS(lipopolysaccharide)보다 훨씬 더 우수한 면역활성효과 및 운동력 증강효과가 있고(특허공개번호 제2001-46778호 참조), 노루궁뎅이버섯 유래의 세포외다당체에 탁월한 고지혈증 억제효과가 있으며, 표고버섯 및 밀버섯 균사체의 액체배양에 의해 생산된 세포외다당체에 혈당강하 활성 및 고지혈증 억제 활성이 있음을 최초로 밝혀내었다. 상기 노루궁뎅이버섯, 표고버섯 및 밀버섯 유래의 세포외다당체들에 대해서는 각각 특허출원번호 제2003-03377호, 제2002-09982호 및 제2004-07120호로 국내출원되었다.However, recently, the research team including the present inventors have found that the extracellular polysaccharides produced through the culture of mycelium liquid cultures have similar physiological activity effects as fruiting bodies or mycelium extracts, and compared to LPS (lipopolysaccharide) to the extracellular polysaccharides derived from the situation mushrooms. It has much better immune activating effect and motility enhancing effect (see Patent Publication No. 2001-46778), and has an excellent antihyperlipidemic effect on extracellular polysaccharides derived from Roestock beetle mushrooms, and also for liquid culture of shiitake mushrooms and wheat mushroom mycelium. It was found for the first time that the extracellular polysaccharide produced by the drug has hypoglycemic activity and hyperlipidemia inhibiting activity. The extracellular polysaccharides derived from the roe deer mushroom, shiitake mushroom and wheat mushroom were filed in Korea under patent applications No. 2003-03377, 2002-09982 and 2004-07120, respectively.
한편, 두부는 체내 신진 대사 및 성장 발육에 꼭 필요한 아미노산, 칼슘, 철분, 무기질 등의 유용성분과 말초 혈관 확장 및 암예방에 도움을 주는 퀘세틴 등의 천연물 성분이 다량으로 함유되어 있는, 맛과 영양 면에서 더할 나위 없이 훌륭한 식물성 고단백 식품이다.Tofu, on the other hand, contains a lot of useful ingredients such as amino acids, calcium, iron, and minerals that are essential for metabolism and growth in the body, and natural ingredients such as quercetin, which help peripheral blood vessel dilation and cancer prevention. It is a great vegetable high protein food.
콩단백질인 글리시닌과 알부민 등을 응고시켜 제조되는 두부는, 소화율에 있어서도 콩의 소화율인 65% 보다 훨씬 더 높은 95%의 수치를 나타내는데, 상기와 같은 뛰어난 소화 흡수율에도 불구하고 열량은 매우 낮아 다이어트 식품으로도 좋은 효과를 발휘한다.Tofu made by coagulating soy protein glycinin and albumin shows 95% of digestibility, much higher than 65% of soybean digestion. It also works as a diet food.
그러나 기존의 일반 두부는 대두로만 제조되기 때문에 그 맛이 밋밋하여 다양한 기호를 가지고 있는 현대인의 입맛을 충족시키기에는 어려움이 있다. However, since conventional tofu is made only with soybeans, it is difficult to satisfy the tastes of modern people with various tastes because the taste is flat.
이에 따라 최근에는 다양한 자연첨가물, 예를 들어 버섯, 흑콩, 녹차분말, 각종 한약재 등을 가미한 기능성 두부가 제조되기도 하는데, 특히 버섯과 관련한 선행특허로는 특허공개번호 제1999-78933호에 상황 균사체, 상황 자실체, 상황 균사체와 배지성분, 상황 자실체와 배지성분, 또는 상황 균사체와 자실체 및 배지성분으로 구성되는 군으로부터 선택된 상황성분을 대두에 1~50% 첨가한 두부의 제조방법이 개시되어 있고, 특허공개번호 제2003-73243호에 버섯분말과 버섯향료 및 버섯엑기스를 첨가한 두부의 제조방법이 개시되어 있다.Accordingly, recently, functional tofu containing various natural additives, for example, mushrooms, black beans, green tea powder, various herbal medicines, etc., has been prepared. In particular, the related patents related to mushrooms include situation mycelium, in Korean Patent Publication No. 1999-78933, Disclosed is a manufacturing method of tofu comprising 1-50% of soybeans added to soybeans, which are selected from the group consisting of eggplant fruiting bodies, eggplant mycelium and medium components, eggplant fruiting bodies and medium components, or eggplant mycelium body and fruiting bodies and medium components. Publication No. 2003-73243 discloses a method for preparing tofu with mushroom powder, mushroom flavor and mushroom extract.
그러나 상기와 같은 종래 기술은 단순히 버섯 자체나 그 균사체 또는 자실체를 분쇄하거나 엑기스화하여 첨가하는 방법으로서, 그에 따라 제조된 두부는 기존 두부와 색상, 질감 및 미감 등의 관능면에서 현격한 차이를 나타내기 때문에, 오히려 소비자의 기호에 맞지 않아 기술적으로 산업화가 불가능한 단점이 있다.However, the prior art as described above is simply a method of pulverizing or extracting the mushroom itself or its mycelium or fruiting body, and the prepared tofu shows a marked difference in the functional aspects such as color, texture and aesthetics of the existing tofu. Because of the bet, rather than fit the consumer's preferences, there is a disadvantage that the technical industrialization is impossible.
따라서, 본 발명의 목적은 종래부터 약리효과가 입증되어 온 각종 버섯으로부터 액체배양을 통해 생산된 생리활성물질인 세포외다당체를 분리한 후, 이를 분말 또는 엑기스의 형태로 두부제조시 첨가함으로써, 기존 두부의 색상, 맛, 부드러운 질감 및 두부 자체의 영양성분에는 전혀 손상이 없으면서, 상기 생리활성물질로 인해 기능성은 보다 강화된 고기능성 두부의 제조방법을 제공하는데 있다.Therefore, an object of the present invention is to separate the extracellular polysaccharides, which are bioactive substances produced through liquid culture, from various mushrooms, which have been proven pharmacological effect in the past, and then add them in the form of powder or extract to prepare the tofu, There is no damage to the color, taste, soft texture and nutrients of the tofu itself, the functionality is due to the bioactive material to provide a method of manufacturing a high-functional tofu more enhanced.
상기 목적에 따라 본 발명은 버섯 유래의 생리활성물질, 세포외다당체를 함유한 기능성 두부의 제조방법을 제공한다.In accordance with the above object, the present invention provides a method for preparing functional tofu containing a physiologically active substance derived from mushrooms and an extracellular polysaccharide.
본 발명의 두부 제조방법은, 세척하고 물에 불린 대두를 마쇄기로 분쇄하고, 이 때 생긴 두유를 끓인 후 응고제를 첨가하여 순두부 또는 연두부를 제조하거나, 이를 성형압착하여 모두부를 제조하는 일반적인 두부의 제조방법에 있어서, Tofu manufacturing method of the present invention, the soybeans soaked in water and crushed with a crusher, and boiled soy milk produced at this time to add a coagulant to produce a soft tofu or soft tofu, or to prepare a general tofu to produce all the tofu In the method,
끓인 두유에 버섯 균사체의 액체배양을 통해 추출한 세포외다당체의 분말 또는 엑기스를, 두유:버섯 유래 세포외다당체의 부피비가 50~90:10~50이 되도록 혼합한 후, 응고시켜 순두부 또는 연두부를 제조하거나, 상기 순두부 또는 연두부를 성형압착하여 모두부(일반두부)를 제조하는 것에 특징이 있다.The boiled soy milk is mixed with the powder or extract of the extracellular polysaccharide extracted through the liquid culture of the mushroom mycelium, so that the volume ratio of the soy milk: mushroom-derived extracellular polysaccharide is 50 to 90:10 to 50, and then solidified to prepare the tofu or soft tofu. Alternatively, the soft tofu or soft tofu may be molded and pressed to produce all parts (normal tofu).
본 발명의 두부 제조방법을 구체적으로 설명하면 도 1에 도시한 바와 같이,Referring to the tofu manufacturing method of the present invention in detail as shown in FIG.
(1) 버섯에서부터 생리활성물질을 추출하기 위하여, 버섯 균사체를 통상의 방법에 따라 액체배양한 후 상기 액체배양액을 원심분리 및 투석과정을 거쳐 동결건조하여 세포외다당체를 얻는 단계;(1) extracting physiologically active substances from mushrooms, liquid culture of mushroom mycelium according to a conventional method, and then lyophilizing the liquid culture solution through centrifugation and dialysis to obtain extracellular polysaccharides;
(2) 대두를 정선 및 세척하여 하절기에는 5~8시간, 동절기에는 14~18시간 물에 침지·팽윤시킨 후, 콩특유의 비린내가 생성되지 않고 두유 및 유용성분의 추출효율이 증가하도록 98~100℃의 끓는 물을 첨가하면서 맷돌이나 마쇄기로 분쇄하고, 상기 분쇄가 끝난 반고형 상태의 두미에 추가로 98~100℃의 끓는 물을 가수하여 비지를 분리한 다음, 100℃에서 2~3분간 추가로 끓여서 두유를 만드는 단계;(2) After soaking and washing soybeans, immersion and swell in water for 5-8 hours in summer and 14-18 hours in winter, and increase the extraction efficiency of soy milk and useful ingredients without generating fishy fishy smell. Grind with a millstone or a crusher while adding boiling water at 100 ° C., and add boiling water at 98-100 ° C. to the semi-solid soybeans, which are then crushed, to separate the sesame, and then at 100 ° C. for 2-3 minutes. Further boiling to make soymilk;
(3) 상기 (1) 단계에서 얻은 버섯 유래의 세포외다당체의 분말 또는 엑기스 를 상기 (2) 단계에서 얻은 두유에, 두유:버섯 유래 세포외다당체의 부피비가 50~90:10~50이 되도록 혼합하는 단계;(3) To the soymilk obtained in step (2) the powder or extract of the mushroom-derived extracellular polysaccharide obtained in step (1), so that the volume ratio of soymilk: mushroom-derived extracellular polysaccharide is 50 ~ 90:10 ~ 50 Mixing;
(4) 상기 (3) 단계의 혼합두유를 80~90℃에서 가열하여 냉각한 후, 응고제(간수)를 가하여 응고시켜서 면포자루 안에서 순두부를 만드는 단계; 및 (4) cooling the mixed soy milk of step (3) by heating at 80 to 90 ° C., and then coagulating by adding a coagulant (tablet) to make a soft tofu in a cotton swab; And
(5) 만들어진 순두부가 깨지지 않도록 면포자루의 순두부를 그대로 형틀에 주입한 후 압착·탈수하여 성형하는 단계를 포함하는 것을 특징으로 한다.(5) characterized in that it comprises the step of molding by injecting the tofu of the cotton sack as it is in the mold so as not to break the made tofu, and then compressed and dehydrated.
본 발명에서, 버섯은 밀버섯, 표고버섯, 노루궁뎅이버섯, 상황버섯, 목이버섯, 영지버섯, 잔나비걸상버섯 등을 포함하나 반드시 이에 한정되는 것은 아니며, 식용 및 약용으로 이용되는 버섯이면 어느 버섯을 사용하든 무방하다. In the present invention, mushrooms include wheat mushrooms, shiitake mushrooms, roe deer mushrooms, situation mushrooms, soybean mushrooms, ganoderma lucidum mushrooms, Janna hibiscus mushrooms, and the like, but not necessarily limited thereto, which mushrooms are used for edible and medicinal mushrooms. You can use it.
본 발명에서, 버섯 유래의 세포외다당체는 버섯의 균사체를 본 발명이 속하는 기술분야에서 통상적으로 사용되는 방법으로 액체배양한 후, 도 2에 도시된 과정에 따라 행함으로써 분리할 수 있다. 예를 들면, 버섯을 감자/덱스트로우즈 아가 배지에 접종하고 4℃에서 보관하며 석달마다 계대배양하고, 상기 배양액을 감자/덱스트로우즈 브로스(pH 5~6)에 넣고 25℃의 회전식 진탕기(120rpm)에서 종균배양하고, 상기 배양 4일 내지 10일 후, 상기 배양액을 무균상태에서 분쇄하고 나서 상기 분쇄물을 미리 제조한 배양배지에 1~2%(v/v)로 접종하고, 상기 분쇄물을 포함한 배양액을 120~150rpm, 25℃ 조건의 회전식 진탕기에서 1일 내지 30일 동안 액체배양하고, 상기 균사체 액체배양액을 10,447×g로 20분간 원심분리하여 얻은 상등액을 에탄올 침전시켜 원심분리하고, 상기에서 얻은 침전물을 동결건조 후 증류수에 용해하여 다시 원심분리하고, 그 결과 얻은 상등액을 물로 희석 또는 투석 후 동결건 조함으로써 버섯 유래의 세포외다당체를 얻을 수 있다.In the present invention, the extracellular polysaccharide derived from the mushroom can be separated by liquid culture of the mycelium of the mushroom in a method commonly used in the art to which the present invention pertains, followed by the procedure shown in FIG. 2. For example, mushrooms are inoculated in potato / dextrose agar medium, stored at 4 ° C. and passaged every three months, and the culture solution is placed in potato / dextrose broth (pH 5-6) and a rotary shaker at 25 ° C. Spawn at (120rpm), 4 to 10 days after the culture, the culture solution was pulverized in a sterile state and then inoculated at 1 to 2% (v / v) in the culture medium prepared in advance, The culture medium containing the pulverized product was cultured for 1 to 30 days in a rotary shaker at 120 to 150 rpm and 25 ° C., and the supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was centrifuged by ethanol precipitation. The precipitate obtained above is lyophilized, dissolved in distilled water and centrifuged again, and the resulting supernatant can be diluted with water or lyophilized after dialysis to obtain extracellular polysaccharides derived from mushrooms.
본 발명에서 버섯으로부터 액체배양을 통해 분리한 버섯 유래 세포외다당체는, 분말 또는 엑기스의 형태로 끓인 두유에 두유:버섯 유래 세포외다당체의 부피비가 50~90:10~50이 되도록 혼합하며, 바람직하게는 그 부피비가 70~80:20~30이 되도록 혼합함을 특징으로 한다. In the present invention, the mushroom-derived extracellular polysaccharide isolated from the mushroom through liquid culture is mixed with soymilk boiled in the form of powder or extract so that the volume ratio of soymilk: mushroom-derived extracellular polysaccharide is 50-90: 10-50. It is characterized by mixing so that the volume ratio is 70 ~ 80: 20 ~ 30.
상기와 같이 버섯 유래 세포외다당체 분말 또는 엑기스가 첨가된 두유를 증숙, 1차 냉각, 응고 후 성형압착 없이 바로 2차 냉각한 다음 포장하는 경우에는 순두부 또는 연두부를 제조할 수 있으며, 성형압착 후 2차 냉각 및 포장하는 경우에는 모두부(일반두부)를 제조할 수 있다(도 1 참조). 따라서, 본 발명의 제조방법은 순두부, 연두부, 모두부 등 모든 종류의 두부를 포함하는 두부의 제조방법에 관한 것이다. As described above, when the mushroom-derived extracellular polysaccharide powder or extract is added with soymilk added after steaming, primary cooling, and coagulation, immediately after secondary cooling without molding compression, soft tofu or soft tofu may be prepared. In the case of tea cooling and packaging, all parts (normal tofu) can be produced (see Fig. 1). Therefore, the manufacturing method of this invention relates to the manufacturing method of tofu containing all types of tofu, such as a soft tofu, a soft tofu, and a tofu.
이상 본 발명의 제조방법에 따라 제조된 두부는, 버섯으로부터 액체배양을 통해 분리된 무색의 세포외다당체를 함유함으로써, 기존의 단순한 버섯 분말 또는 자실체·균사체 분말을 첨가하여 제조된 두부보다 색상, 맛, 향, 특히 질감 등의 관능면에서 현저히 개선된 효과를 나타내며, 영양면에서도 두부 자체의 영양성분과 함께 상기 세포외다당체의 각종 우수한 생리활성 효과를 상승적으로 발휘하여 성인병 예방 및 건강증진에 탁월한 효과를 나타낸다. 따라서, 본 발명은 관능 및 영양면의 기능성에서 뛰어난 두부를 제공하므로 식품 산업상 매우 유용한 발명이다. The tofu prepared according to the manufacturing method of the present invention is color, taste than tofu prepared by adding a simple mushroom powder or fruiting body and mycelium powder by containing a colorless extracellular polysaccharide isolated from the liquid culture from the mushroom It shows a markedly improved effect in terms of organoleptic, fragrance, and in particular texture. In addition to nutrition, it also synergistically exerts various excellent physiological activities of the extracellular polysaccharides along with the nutritional content of tofu itself. Indicates. Accordingly, the present invention is a very useful invention for the food industry because it provides tofu excellent in functionality of sensory and nutritional aspects.
이하, 본 발명의 구성을 실시예를 들어 보다 자세하게 설명하나, 본 발명의 권리범위가 이에 한정되는 것이 아님은 당업자에게 자명하다 할 것이다.
Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but it will be apparent to those skilled in the art that the scope of the present invention is not limited thereto.
[실시예 1: 밀버섯 유래 세포외다당체를 함유한 기능성 두부의 제조]Example 1 Preparation of Functional Tofu Containing Wheat Mushroom-derived Extracellular Polysaccharides
(1) 순두부(또는 연두부) 제조(1) manufacturing soft tofu (or soft tofu)
① 밀버섯을 감자/덱스트로우즈 아가 배지에 접종하고 4℃에서 보관하며 석달마다 계대배양하였다. 그 다음, 상기 밀버섯 균사체 배양액을 감자/덱스트로우즈 브로스(pH 6)에 넣고 25℃의 회전식 진탕기(120rpm)에서 종균배양하였다. 상기 배양 4일 후, 상기 밀버섯 균사체 배양액 50ml를 무균상태에서 분쇄하고 나서 상기 분쇄물을 미리 제조한 배양배지(글루코우즈 20g/L, 효모 추출물 2g/L, 펩톤 2g/L, K2HPO4 1g/L, KH2PO4 0.46g/L, MgSO4·7H2 O 0.5g/L, pH는 멸균하기 전에 6으로 맞춤)에 2%(v/v)로 접종하였다. 상기 분쇄물을 포함한 배양액 200ml를 넣은 500ml 삼각 플라스크를 150rpm, 25℃ 조건의 회전식 진탕기에서 9일 동안 액체배양하였다. 상기 균사체 액체배양액을 10,447×g로 20분간 원심분리하여 얻은 상등액을 에탄올 침전시켜 4℃에 24시간 방치 후 원심분리하였다. 상기에서 얻은 침전물을 동결건조시켜 증류수에 용해(10㎎/1㎖)한 다음, 다시 10,447×g로 20분간 원심분리하여 얻은 상등액을 3일간 투석하고 동결건조함으로써 밀버섯 유래의 세포외다당체 분말을 얻을 수 있었다.① Wheat mushrooms were inoculated in potato / dextrose agar medium and stored at 4 ° C. and subcultured every three months. Then, the wheat mushroom mycelium broth was placed in a potato / dextrose broth (pH 6) and spawned on a rotary shaker (120 rpm) at 25 ° C. After 4 days of the culture, 50 ml of the wheat mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium was prepared in advance (glucose 20 g / L, yeast extract 2 g / L, peptone 2 g / L, K 2 HPO 4). 1 g / L, KH 2 PO 4 0.46 g / L, MgSO 4 .7H 2 O 0.5 g / L, pH adjusted to 6 before sterilization) at 2% (v / v). A 500 ml Erlenmeyer flask containing 200 ml of the culture containing the pulverized product was incubated for 9 days in a rotary shaker at 150 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was dialyzed for 3 days and lyophilized to obtain extracellular polysaccharide powder derived from wheat mushroom. Could get
② 정선 및 세척한 대두 2kg을 20ℓ의 물에 7시간 동안 침지 및 팽윤시킨 후, 건조대두의 2.2배 중량이 되었을 때, 99℃의 물을 첨가하면서 마쇄기로 분쇄하였다. 상기 분쇄물에 100℃의 끓는 물을 가수하여 비지를 분리한 다음, 100℃에서 3 분간 추가로 끓여서 두유를 제조하였다.② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.
③ 상기 끓인 두유에 ①에서 얻은 밀버섯 유래 세포외다당체 분말을 두유:세포외다당체의 부피비가 각각 90:10, 80:20, 70:30, 60:40, 50:50, 40:60이 되도록 혼합하였다.③ Add the wheat mushroom-derived extracellular polysaccharide powder obtained in ① to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, respectively. Mixed.
④ 상기 혼합 두유액을 85℃에서 가열 및 냉각한 후, 간수를 상기 혼합 두유액의 0.01중량%로 첨가하여 응고시키고, 그대로 2차 냉각 후 포장하여 각 400g의 밀버섯 순두부(연두부) 1, 2, 3, 4, 5 및 6을 얻었다.
④ After heating and cooling the mixed soymilk solution at 85 ° C., coagulated the water by adding 0.01% by weight of the mixed soymilk solution, and cooling and packaging it as it is after secondary cooling. , 3, 4, 5 and 6 were obtained.
(2) 모두부 제조(2) all parts manufacturing
상기 (1)에서와 동일한 방법으로 실시하되, ④에서 혼합 두유액에 간수를 첨가하여 응고시킨 후, 이를 틀에 넣고 압착·탈수하여 성형하고, 2차 냉각 후 포장하여 각 400g의 밀버섯 모두부 1', 2', 3', 4', 5' 및 6'를 얻었다.
In the same manner as in (1) above, but coagulation by adding the brine to the mixed soy milk solution in ④, and put it in a mold, compression, dehydration, molding, secondary cooling, packaging, all 400g of wheat mushrooms 1 ', 2', 3 ', 4', 5 'and 6' were obtained.
[실시예 2: 표고버섯 유래 세포외다당체를 함유한 기능성 두부의 제조]Example 2: Preparation of Functional Tofu Containing Shiitake-derived Extracellular Polysaccharides
(1) 순두부(연두부) 제조(1) manufacturing soft tofu
① 표고버섯을 감자/덱스트로우즈 아가 배지에 접종하고 4℃에서 보관하며 석달마다 계대배양하였다. 그 다음, 상기 버섯 균사체 배양액을 감자/덱스트로우즈 브로스(pH 5)에 넣고 25℃의 회전식 진탕기(120rpm)에서 종균배양하였다. 상기 배양 10일 후, 상기 버섯 균사체 배양액 50ml를 무균상태에서 분쇄하고 나서 상기 분쇄물을 미리 제조한 배양배지(감자/덱스트로우즈 배지 24g/L, 엿기름 추출물 10g/L, 펩톤 1g/L, pH는 멸균하기 전에 5로 맞춤)에 1%(v/v)로 접종하였다. 상기 분쇄물을 포함한 배양액 200ml를 넣은 500ml 삼각 플라스크를 120rpm, 25℃ 조건의 회전식 진탕기에서 24시간 동안 액체배양하였다. 상기 균사체 액체배양액을 10,447×g로 20분간 원심분리하여 얻은 상등액을 에탄올 침전시켜 4℃에 24시간 방치 후 원심분리하였다. 상기에서 얻은 침전물을 동결건조시켜 증류수에 용해(10㎎/1㎖)한 후, 다시 10,447×g로 20분간 원심분리하여 얻은 상등액을 3번 물로 희석한 다음 동결건조함으로써 표고버섯 유래의 세포외다당체 분말을 얻을 수 있었다.① Shiitake mushrooms were inoculated in potato / dextrose agar medium and stored at 4 ° C. and subcultured every three months. The mushroom mycelium broth was then placed in potato / dextrose broth (pH 5) and seeded in a rotary shaker (120 rpm) at 25 ° C. After 10 days of the culture, 50 ml of the mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium (potato / dextrose medium 24g / L, malt extract 10g / L, peptone 1g / L, pH) was prepared in advance. Was inoculated at 1% (v / v) to 5 before sterilization. The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 24 hours in a rotary shaker at 120 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was diluted with water three times and then lyophilized to remove extracellular polysaccharides derived from shiitake mushrooms. A powder could be obtained.
② 정선 및 세척한 대두 2kg을 20ℓ의 물에 7시간 동안 침지 및 팽윤시킨 후, 건조대두의 2.2배 중량이 되었을 때, 99℃의 물을 첨가하면서 마쇄기로 분쇄하였다. 상기 분쇄물에 100℃의 끓는 물을 가수하여 비지를 분리한 다음, 100℃에서 3분간 추가로 끓여서 두유를 제조하였다.② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.
③ 상기 끓인 두유에 ①에서 얻은 표고버섯 유래 세포외다당체 분말을 두유:세포외다당체의 부피비가 각각 90:10, 80:20, 70:30, 60:40, 50:50, 40:60이 되도록 혼합하였다.③ Add the shiitake mushroom-derived extracellular polysaccharide powder obtained in ① to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, respectively. Mixed.
④ 상기 혼합 두유액을 85℃에서 가열 및 냉각한 후, 간수를 상기 혼합 두유액의 0.01중량%로 첨가하여 응고시키고, 그대로 2차 냉각 후 포장하여 각 400g의 표고버섯 순두부(연두부) 1, 2, 3, 4, 5 및 6을 얻었다.
④ After heating and cooling the mixed soy milk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soy milk solution, and cooling and packaging as it is after secondary cooling, each 400g of shiitake mushroom tofu 1, 2 , 3, 4, 5 and 6 were obtained.
(2) 모두부 제조(2) all parts manufacturing
상기 (1)에서와 동일한 방법으로 실시하되, ④에서 혼합 두유액에 간수를 첨 가하여 응고시킨 후, 이를 틀에 넣고 압착·탈수하여 성형하고, 2차 냉각 후 포장하여 각 400g의 표고버섯 모두부 1', 2', 3', 4', 5' 및 6'를 얻었다.
Perform the same method as in (1) above, but in ④ add the codified water to the mixed soy milk solution, coagulate it, put it in a mold, press and dehydrate it, shape it, and package it after secondary cooling. 1 ', 2', 3 ', 4', 5 'and 6' were obtained.
[실시예 3: 노루궁뎅이버섯 유래 세포외다당체를 함유한 기능성 두부의 제조][Example 3: Preparation of functional tofu containing extracellular polysaccharide derived from roe deer mushroom]
(1) 순두부(연두부) 제조(1) manufacturing soft tofu
① 노루궁뎅이버섯을 감자/덱스트로우즈 아가 배지에 접종하고 4℃에서 보관하며 석달마다 계대배양하였다. 그 다음, 상기 버섯 균사체 배양액을 감자/덱스트로우즈 브로스(pH 5)에 넣고 25℃의 회전식 진탕기(120rpm)에서 종균배양하였다. 상기 배양 10일 후, 상기 버섯 균사체 배양액 50ml를 무균상태에서 분쇄하고 나서 상기 분쇄물을 미리 제조한 배양배지(글루코우즈 20g/L, 효모 추출물 2g/L, 펩톤 2g/L, KH2PO4 0.46g/L, MgSO4·7H2O 0.5g/L, pH는 멸균하기 전에 4로 맞춤)에 1%(v/v)로 접종하였다. 상기 분쇄물을 포함한 배양액 200ml를 넣은 500ml 삼각 플라스크를 120rpm, 25℃ 조건의 회전식 진탕기에서 12일 동안 액체배양하였다. 상기 균사체 액체배양액을 10,447×g로 20분간 원심분리하여 얻은 상등액을 에탄올 침전시켜 4℃에 24시간 방치 후 원심분리하였다. 상기에서 얻은 침전물을 동결건조시켜 증류수에 용해(10㎎/1㎖)한 다음, 다시 10,447×g로 20분간 원심분리하여 얻은 상등액을 물로 3번 희석 및 3일간 투석하여 동결건조함으로써 노루궁뎅이버섯 유래의 세포외다당체 분말을 얻을 수 있었다. ① Roe deer mushroom was inoculated in potato / dextrose agar medium and stored at 4 ° C. and passaged every three months. The mushroom mycelium broth was then placed in potato / dextrose broth (pH 5) and seeded in a rotary shaker (120 rpm) at 25 ° C. After 10 days of the culture, 50 ml of the mushroom mycelium culture solution was pulverized in a sterile state, and then the culture medium was prepared in advance (glucose 20 g / L, yeast extract 2 g / L, peptone 2 g / L, KH 2 PO 4 0.46). g / L, MgSO 4 .7H 2 O 0.5 g / L, pH was inoculated at 1% (v / v) at 4 before sterilization. The 500 ml Erlenmeyer flask containing 200 ml of the culture solution containing the pulverized product was incubated for 12 days in a rotary shaker at 120 rpm and 25 ° C. The supernatant obtained by centrifuging the mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation. The precipitate obtained above was lyophilized to be dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was diluted three times with water and dialyzed for 3 days and lyophilized to derive the scaber mushroom. Extracellular polysaccharide powder was obtained.
② 정선 및 세척한 대두 2kg을 20ℓ의 물에 7시간 동안 침지 및 팽윤시킨 후, 건조대두의 2.2배 중량이 되었을 때, 99℃의 물을 첨가하면서 마쇄기로 분쇄하였다. 상기 분쇄물에 100℃의 끓는 물을 가수하여 비지를 분리한 다음, 100℃에서 3분간 추가로 끓여서 두유를 제조하였다.② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.
③ 상기 끓인 두유에 ①에서 얻은 노루궁뎅이버섯 유래 세포외다당체 분말을 두유:세포외다당체의 부피비가 각각 90:10, 80:20, 70:30, 60:40, 50:50, 40:60이 되도록 혼합하였다.③ The boiled soy milk is extracted from ① of the Roeden mushroom-derived extracellular polysaccharide powder soy milk: the volume ratio of the extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50, 40:60 Mix as much as possible.
④ 상기 혼합 두유액을 85℃에서 가열 및 냉각한 후, 간수를 상기 혼합 두유액의 0.01중량%로 첨가하여 응고시키고, 그대로 2차 냉각 후 포장하여 각 400g의 노루궁뎅이버섯 순두부(연두부) 1, 2, 3, 4, 5 및 6을 얻었다.
④ After heating and cooling the mixed soy milk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soy milk solution, and cooling and packaging as it is after secondary cooling, 400g of roe deer mushroom tofu 1, 2, 3, 4, 5 and 6 were obtained.
(2) 모두부 제조(2) all parts manufacturing
상기 (1)에서와 동일한 방법으로 실시하되, ④에서 혼합 두유액에 간수를 첨가하여 응고시킨 후, 이를 틀에 넣고 압착·탈수하여 성형하고, 2차 냉각 후 포장하여 각 400g의 노루궁뎅이버섯 모두부 1', 2', 3', 4', 5' 및 6'를 얻었다.
In the same manner as in (1), but coagulation by adding the brine to the mixed soy milk solution in ④, and put it into a mold, compression and dehydration, molding, secondary cooling and packaging and then all of the ginseng mushrooms of 400g Part 1 ', 2', 3 ', 4', 5 'and 6' were obtained.
[실시예 4: 상황버섯 유래 세포외다당체를 함유한 기능성 두부의 제조]Example 4 Preparation of Functional Tofu Containing Extracellular Polysaccharides from Phellinus Mushrooms
(1) 순두부(연두부) 제조(1) manufacturing soft tofu
① 상황버섯 균사를 PDA 배지(Difco사)를 함유한 평판배지상에서 25℃, 10일간 배양한 후 직경 8mm 코르크 보어(cork bore)로 펀칭(punching)하여 접종원으로 사용하였고, 액체 배양시에는 합성배지(갈락토우즈 1g/L, 슈크로우즈 9g/L, 크실로우즈 1g/L, 글루코우즈 9g/L, 효모 추출물 0.5g/L, 펩톤 2g/L, 감자/덱스트로우즈 브로스 2g/L, NH4H2PO4 0.5g/L, DL-Serine 0.5g/L, KH2PO4 1g/L, CaCl2 0.6g/L, MgSO4·7H2O 2g/L, FeSO4 0.02g/L, ZnSO4 0.02g/L, MnSO4 0.02g/L, 티아민·HCl 1×10-4/ℓ, pH는 4.5로 조절)를 이용하여 250㎖ 배플 플라스크(baffled flask)에서 30일간 25℃, 120rpm에서 배양하였다. 상기 버섯 균사체 액체배양액을 10,447×g로 20분간 원심분리하여 얻은 상등액을 에탄올 침전시켜 4℃에 24시간 방치 후 다시 원심분리하였다. 상기에서 얻은 침전물을 동결건조시켜 증류수에 용해(10㎎/1㎖)한 다음, 다시 10,447×g로 20분간 원심분리하여 얻은 상등액을 3일간 투석하여 동결건조함으로써 상황버섯 유래의 세포외다당체 분말을 얻을 수 있었다.① Situation mushroom mycelia were incubated on a plate medium containing PDA medium (Difco) for 10 days at 25 ° C. and punched with a cork bore of 8 mm in diameter to use as an inoculum. (Galactose 1g / L, sucrose 9g / L, xylose 1g / L, glucose 9g / L, yeast extract 0.5g / L, peptone 2g / L, potato / dextrose broth 2g / L, NH 4 H 2 PO 4 0.5g / L, DL-Serine 0.5g / L, KH 2 PO 4 1g / L, CaCl 2 0.6g / L, MgSO 4 7H 2 O 2g / L, FeSO 4 0.02g / L, ZnSO 4 0.02 g / L, MnSO 4 0.02 g / L, Thiamine HCl 1 × 10 −4 / l, pH adjusted to 4.5) in a 250 ml baffled flask for 30 days at 25 ° C., 120 rpm Incubated. The supernatant obtained by centrifuging the mushroom mycelium liquid culture solution at 10,447 × g for 20 minutes was precipitated with ethanol and left at 4 ° C. for 24 hours, followed by centrifugation again. The precipitate obtained above was lyophilized, dissolved in distilled water (10 mg / 1 ml), and then the supernatant obtained by centrifugation at 10,447 × g for 20 minutes was dialyzed for 3 days and lyophilized to obtain an extracellular polysaccharide powder derived from a situation mushroom. Could get
② 정선 및 세척한 대두 2kg을 20ℓ의 물에 7시간 동안 침지 및 팽윤시킨 후, 건조대두의 2.2배 중량이 되었을 때, 99℃의 물을 첨가하면서 마쇄기로 분쇄하였다. 상기 분쇄물에 100℃의 끓는 물을 가수하여 비지를 분리한 다음, 100℃에서 3분간 추가로 끓여서 두유를 제조하였다.② Soaked and swelled 2kg of selected and washed soybeans in 20 liter of water for 7 hours, and when the weight of 2.2 times the weight of the dry soybeans, it was crushed with a grinding machine while adding 99 ℃ water. Soymilk was prepared by separating the biji by boiling water at 100 ° C. in the pulverized product, and then further boiling at 100 ° C. for 3 minutes.
③ 상기 끓인 두유에 ①에서 얻은 상황버섯 유래 세포외다당체 분말을 두유:세포외다당체의 부피비가 각각 90:10, 80:20, 70:30, 60:40, 50:50, 40:60이 되도록 혼합하였다.③ Add the above-mentioned mushroom-derived extracellular polysaccharide powder to the boiled soy milk so that the volume ratio of soy milk: extracellular polysaccharide is 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60, respectively. Mixed.
④ 상기 혼합 두유액을 85℃에서 가열 및 냉각한 후, 간수를 상기 혼합 두유액의 0.01중량%로 첨가하여 응고시키고, 그대로 2차 냉각 후 포장하여 각 400g의 상황버섯 순두부(연두부) 1, 2, 3, 4, 5 및 6을 얻었다.
④ After heating and cooling the mixed soymilk solution at 85 ° C., coagulated by adding 0.01% by weight of the mixed soymilk solution, and cooling and packaging it as it is after secondary cooling. , 3, 4, 5 and 6 were obtained.
(2) 모두부 제조(2) all parts manufacturing
상기 (1)에서와 동일한 방법으로 실시하되, ④에서 혼합 두유액에 간수를 첨가하여 응고시킨 후, 이를 틀에 넣고 압착·탈수하여 성형하고, 2차 냉각 후 포장하여 각 400g의 샹황버섯 모두부 1', 2', 3', 4', 5' 및 6'를 얻었다.
In the same manner as in (1), but coagulation by adding the brine to the mixed soy milk solution in ④, and put it in a mold, compression, dehydration, molding, secondary cooling and packaging and all 400g of sulfuric acid mushrooms 1 ', 2', 3 ', 4', 5 'and 6' were obtained.
관능검사Sensory evaluation
10대 내지 50대 남녀 각 10명씩 50명을 무작위로 추출하여, 상기 실시예 2에서 제조된 표고버섯 순두부 및 모두부를 대상으로, 색상, 맛, 향, 질감 및 전체적인 기호도를 검사항목으로 하는 관능검사를 실시하였다. Randomly extracted 50 people each 10 men and women in their 10's to 50's, the sensory test using color, taste, aroma, texture, and overall preference of the shiitake mushroom tofu and all parts prepared in Example 2 Was carried out.
이 때, 평가방법은 5점 비교 척도법을 사용하였으며, 그 기준으로는 아주 좋다(5점), 좋다(4점), 보통이다(3점), 나쁘다(2점), 아주 나쁘다(1점)로 하여 최종적으로 응답한 점수를 합산한 평균치를 구하였다. At this time, the evaluation method used a five-point comparison scale method, which is very good (5 points), good (4 points), normal (3 points), bad (2 points), very bad (1 point). The average of the final responses scores was calculated.
또한 시중에서 구입한 순두부((주)풀무원) 및 모두부를 대조구로 하고, 일반적인 두부 제조방법에 따라 제조하되 표고버섯 분말을 끓인 두유에 각각 두유:표고버섯 분말의 부피비가 80:20(비교구 1), 70:30(비교구 2)이 되도록 첨가하여 제조한 2개씩의 순두부 및 모두부를 비교구로 하여, 상기와 동일한 관능검사를 실시하였다. 그 결과를 하기 표 1에 나타내었다.In addition, the commercially purchased tofu (Pulmuone Co., Ltd.) and all tofu as a control, and prepared according to the general tofu manufacturing method, but the soymilk boiled shiitake powder powder soy milk: shiitake mushroom powder volume ratio of 80:20 (Comparative 1) ), And the same sensory test as described above was carried out using two soft tofu and all parts prepared by adding 70:30 (Comparative Tool 2) as a control. The results are shown in Table 1 below.
상기 표 1의 결과는, 본 발명의 제조방법에 따라 버섯 유래 세포외다당체를 첨가하여 제조된 두부가, 순두부와 모두부 모두, 단순히 버섯 분말을 첨가하여 제조된 종래의 두부(비교구)보다 특히 색상, 질감 및 전체적인 기호도의 관능면에서 현저히 개선되었음을 보여주었다. 또한 본 발명의 표고버섯 순두부 1 내지 6 간의 관능검사 결과와 모두부 1' 내지 6' 간의 관능검사 결과로부터, 순두부와 모두부 모두 1 내지 5 및 1' 내지 5'가 전체적으로 시판 순두부 및 모두부와 비슷하거나 좀 더 높은 관능결과를 나타내어, 본 발명에서의 두유:버섯 유래 세포외당체의 혼합비는 50~90:10~50(부피비)가 바람직하고, 특히 70~80:20~30(부피비)가 가장 바람 직함을 알 수 있었다. The results of Table 1 above, the tofu prepared by adding the mushroom-derived extracellular polysaccharide according to the production method of the present invention, both tofu and both parts, compared to the conventional tofu (comparison) prepared by simply adding mushroom powder Significant improvements were made in color, texture, and overall sensory sensitivity. In addition, from the sensory test results between the shiitake mushroom tofu 1-6 of the present invention and the sensory test results between all parts 1 'to 6', 1 to 5 and 1 'to 5' of both the tofu and all parts were commercially available tofu and all parts. It shows similar or higher sensory results, and the mixing ratio of soymilk: mushroom-derived extracellular sugar in the present invention is preferably 50 to 90:10 to 50 (volume ratio), and particularly 70 to 80:20 to 30 (volume ratio) I could find the most desirable title.
이상 상기 실시예를 통하여 명백한 바와 같이, 본 발명은 일반적인 두부의 제조방법에 있어서, 끓인 두유에 버섯 균사체의 액체배양을 통해 추출한 세포외다당체의 분말 또는 엑기스를, 두유:버섯 유래 세포외다당체의 부피비가 50~90:10~50이 되도록 혼합하는 과정을 부가하는 것에 특징이 있다. As is apparent from the above examples, the present invention provides a powder or extract of the extracellular polysaccharide extracted through liquid culture of mushroom mycelium in boiled soy milk in the general tofu production method, and the volume ratio of the soymilk: mushroom-derived extracellular polysaccharide. Is characterized by adding a process of mixing so that 50 to 90: 10 to 50.
본 발명은 상기와 같이 그 효능이 입증된 각종 버섯들로부터 액체 배양법을 통하여 분리한 무색의 세포외다당체를 첨가함으로써, 기존의 단순한 버섯 분말 또는 자실체·균사체 분말을 첨가하여 제조된 두부보다 색상, 맛, 향, 특히 질감 등의 관능면에서 현저히 개선된 효과를 나타내고, 영양면에서도 두부 자체의 영양성분과 함께 버섯 유래 세포외다당체의 면역활성, 혈당강하, 지질저하, 운동력 증강의 효과 등 각종 우수한 약리효과를 상승적으로 발휘하여 성인병 예방 및 건강증진에 탁월한 효과를 나타내는, 고기능성 두부를 제공한다. The present invention is a color, taste than tofu prepared by adding a simple mushroom powder or fruiting body, mycelium powder by adding a colorless extracellular polysaccharide isolated from the liquid culture method from various mushrooms proved its efficacy as described above It shows a markedly improved effect in terms of sensory properties such as odor, fragrance, and in particular texture.In addition to nutrition, it has excellent pharmacological effects such as immune activity of mushroom-derived extracellular polysaccharides, lowering blood sugar, lowering lipids, and enhancing exercise power. It provides a highly functional tofu that exerts synergistic effects and has an excellent effect on preventing adult diseases and promoting health.
따라서, 본 발명은 관능 및 영양면의 기능성에서 뛰어난 두부를 제공하므로 식품산업상 매우 유용한 발명인 것이다.Therefore, the present invention is a very useful invention in the food industry because it provides excellent tofu in the functional and nutritional aspects.
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Cited By (3)
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KR100791656B1 (en) * | 2006-04-05 | 2008-01-03 | 변홍주 | Manufacturing Method of Functional Culture Soybean-Curd Having Available Component of Mushroom and Functional Culture Soybean-Curd Using The Same |
KR101589250B1 (en) * | 2014-08-13 | 2016-01-27 | 박순철 | Hericium erinaceum Containing Bean Curd And Method for Producing the Same |
CN108753869A (en) * | 2018-06-26 | 2018-11-06 | 广东省微生物研究所(广东省微生物分析检测中心) | A kind of preparation method and application of Amauroderma ruda (Berk) Pat exocellular polysaccharide |
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KR100791656B1 (en) * | 2006-04-05 | 2008-01-03 | 변홍주 | Manufacturing Method of Functional Culture Soybean-Curd Having Available Component of Mushroom and Functional Culture Soybean-Curd Using The Same |
KR101589250B1 (en) * | 2014-08-13 | 2016-01-27 | 박순철 | Hericium erinaceum Containing Bean Curd And Method for Producing the Same |
CN108753869A (en) * | 2018-06-26 | 2018-11-06 | 广东省微生物研究所(广东省微生物分析检测中心) | A kind of preparation method and application of Amauroderma ruda (Berk) Pat exocellular polysaccharide |
CN108753869B (en) * | 2018-06-26 | 2021-11-23 | 广东省微生物研究所(广东省微生物分析检测中心) | Preparation method and application of trametes ruditapes exopolysaccharide |
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