KR20060052760A - Fermented milk which is applied with mushroom mycelia and the manufacturing method - Google Patents

Abstract

The present invention is a mushroom mycelium made by adding mushrooms to mushrooms having excellent effects on anticancer, antidiabetic, anti-obesity, antihypertensive, immune activity, etc. It relates to fermented milk and its manufacturing method using.

The fermented milk using the mushroom mycelium of the present invention is characterized by the milk physical properties of the mushroom mycelium first cultured in a liquid medium, such as PDB (Potato Dextrose Broth), YM (Yeast Malt Broth) secondary culture in milk The key is the fermentation method that improves taste and nutrition by changing the milk protein and lactose into proteoglycan.

Fermented milk production method using the mushroom mycelium of the present invention can be largely divided into two types of direct culture method and indirect culture method.

The first direct culture method is to inoculate mushroom mycelium in liquid medium such as PDB (Potato Dextrose Broth), YM (Yeast Malt Broth), and to prepare mushroom mycelium for 1 to 10 days incubation under a temperature range of 20 ~ 30 ℃. 90 to 50% of crude oil or crude oil mixture (90 to 50% of crude milk, 1 to 5% of skim milk powder, 1 to 10% of potato extract concentrate, 1 to 5% of liquid fructose or oligosaccharide, and 1 to 20% of purified water) The prepared mushrooms in a main medium prepared by homogenizing the solution) at a pressure of 100 to 180 kg / cm 2 and sterilizing the homogeneous solution at 130 to 135 ° C. for 2 to 5 seconds or sterilizing at 100 to 121 ° C. for 15 minutes to 3 hours. A culture process inoculating 1 to 50% of the mycelial inoculum and incubated for 1 to 3 days, and homogenizing the culture solution produced by the culture process at a pressure of 100 to 180 kg / ㎠ and for 2 to 5 seconds at 130 to 135 ° C. It is characterized by the homogeneous, sterilization and packaging process of sterilization and cooling after cooling to 0 ~ 10 ℃.

The second indirect culture manufacturing method is the same mushroom mycelium manufacturing process as the direct culture manufacturing method, crude oil 90-50% or crude oil mixture (90-50% crude milk powder 1-5% and potato extract concentrate 1-10%, liquid 1 to 5% of fructose or oligosaccharide, and 1 to 20% of purified water), and a mixture of 10 to 50% of the culture solution and 90 to 50% of crude oil It is characterized by homogeneous, sterilization and packaging process in which a mixture is homogenized at a pressure of 100 to 180 kg / cm 2, and the homogenized solution is sterilized at 130 to 135 ° C. for 2 to 5 seconds and cooled to 0 to 10 ° C. .

Proteoglycan Milk, Mycelia Milk, Mushroom Mycelium, Glucan, Milk

Description

Fermented milk which uses mushroom mycelium and its manufacturing method {Fermented milk which is applied with mushroom mycelia and the manufacturing method}

1 is a mushroom mycelium production process according to the present invention

Figure 2 is a mushroom mycelium fermented milk manufacturing process using a direct culture manufacturing method according to the present invention

Figure 3 is a mushroom mycelium fermented milk manufacturing process using the indirect culture manufacturing method according to the present invention

<Description of Symbols for Main Parts of Drawings>

(1): mushroom mycelium manufacturing process

(2): culture process

(3): Homogenization, sterilization, packaging process

(4): direct culture manufacturing method

(5) mixing process

(6): Indirect culture manufacturing method

The present invention relates to fermented milk using mushroom mycelium and a method for producing the same. More specifically, mushroom mycelium made by culturing mushroom mycelium in crude milk or skim milk powder has excellent nutritional value and excellent taste and flavor for instant drinking. It relates to fermented milk and its manufacturing method using.

The main keyword of modern life can be compressed to well-being. Well-being is a concept that encompasses both the type and culture of life that pursues a happy and beautiful life through the harmony of physical and mental health. It is a lifecycle or culture that pursues a healthy body and spirit together from busy daily life and convenience foods. Code can be seen as a consumption for a healthy and healthy life for yourself and your family.

In the case of Korean food culture, health functional foods of various forms and types have been launched and sold since 2000 due to the well-being craze. However, due to excessive interest from consumers and indiscriminate marketing policies of companies, even though the product is sold at a high price while ignoring the characteristics of foods that must be consumed consistently, product preferences tend to change according to the market atmosphere. In addition, the lack of accurate knowledge transfer about the product is increasing the confusion of consumers.

On the other hand, in the dairy market, Nutraceutical products that emphasize health functionalities have been steadily developed and released in response to consumer demand. Most of the products are simply lacking in milk or simply adding necessary functional ingredients. The situation is insufficient to meet the needs of.

Mushrooms, which have been used for food for a long time, contain a lot of ingredients that cause various pharmacological actions that are excellent for our body. It contains minerals such as potassium, calcium and magnesium, and nutrients such as vitamins and amino acids. Especially, the polysaccharides contained in mushrooms increase the body's immunity to improve anticancer ability. Beta-glucan (β-glucan), a representative polysaccharide component, is a polymer polysaccharide contained in mushrooms to prevent the proliferation and recurrence of cancer cells by activating the immune function of normal cell tissues. Beta-glucan (β-glucan) is an information transfer promoter between immune cells to promote the production of interferon (Interferon), and supports the activity of T cells or cells. It also restores leukocytes that have been annihilated by chemotherapy or radiation therapy and promotes the development of immune cells.

However, because it contains a lot of excellent nutrients, mushrooms with excellent anti-cancer, anti-diabetic, anti-obesity, anti-hypertensive and immune activity effects are added to the milk, and only a small amount of concentrate or powder is added. In addition to lack of taste and aroma, it is not well sensed in terms of sensuality, and nutritionally, it has not been differentiated from existing functional milk and is not receiving the attention of consumers.

Therefore, it is necessary to develop a new type of functional milk that is excellent enough to be nutritionally nutritive and functional food that satisfies the needs of consumers who enjoy milk, but has excellent taste and enhanced taste.

The present invention is to meet the needs of the development of functional milk of the new type as described above, mushrooms containing a lot of ingredients that cause various pharmacological effects excellent to the human body in the form of mycelium, added to the milk culture and excellent mushroom and effective milk It is a technical task to simultaneously consume nutrients and provide a new taste.

In general, a method of producing a milk product in which mushroom mycelium is mixed with milk is practically encountered two problems.

First, when milk and mushroom mycelium broth are simply mixed, the water content of the broth itself is high, so that the milk content of the milk product is lowered and the quality of the product is lowered. In order to prevent this, excess water in the culture solution should be removed, and when the concentration process is introduced, the manufacturing process becomes complicated and the product cost increases, making it difficult to manufacture a competitive product.

Secondly, if mushroom mycelium powder or concentrate is mixed with milk instead of mushroom mycelium broth, the cost of mushroom mycelium powder or concentrate reaches 50-100 times the price of crude oil, so that the cost is too high when it is put into effect. In addition, because the price of milk products is relatively too high, only a small amount is added to the milk, and as a result, it is difficult to expect the nutritional efficacy of the mushroom mycelium in the product.

As a solution to this, the present invention has achieved the production of dairy products containing mushroom mycelium at an economical price by omitting the concentration, drying, and mixing process by culturing the mushroom mycelium directly to the saturation concentration with milk as the main medium. It is characterized by the fact that it can. In addition, lactose, which is difficult to digest during the cultivation process, is decomposed and converted into a component of beta glucan, which has an effect of increasing immunity, so that the product is converted into a product that is more absorbed than milk. The point is that new fermented milk products are produced.

The problem to be solved in the present invention is the mushroom mycelium cultured by the mushroom mycelium is converted to proteoglycan (Proteoglycan) showing an immune enhancing action and the milk mycelium culture as a main medium causing the action of degradation of the lactose component to increase digestibility To solve the condition.

In general, the culture period of mushroom mycelium in the fermentation tank takes 7 to 15 days and the quality is reduced when the milk is stored at room temperature for 1 to 3 days or more. Therefore, culturing mushroom mycelium in a short period of time using milk as a main medium has a disadvantage that it is very difficult and technically precise.

The present invention by inoculating a large amount of 1% to 50% of the mushroom mycelium primary culture inoculum in the main medium milk medium, the fermentation is terminated in a short period of 1 to 3 days, and the culture period usually takes 7 to 15 days significantly There is a characteristic of technology in reducing.

The present invention can reduce the cost of filtration, condensation, drying, sterilization, packaging and distribution in half by producing a separate product by mixing 100% milk nutrition and 100% function of mushroom mycelia through fermentation. It is a fermented milk product that greatly improves taste and functionality by increasing digestibility due to decomposition of lactose generated during fermentation and producing mushroom mycelium flavor. This is a completely new type of fermented milk product that has far exceeded the range of dairy products known to date. Compared to the existing dairy products which have been fermented with prokaryotic lactic acid bacteria, this product is a fungal (Eukaryote) fungus ( It is the world's first product that fermented milk with Fungi).

Fermented milk production method using the mushroom mycelium of the present invention can be largely divided into two types of direct culture method and indirect culture method.

The first direct culture method is to inoculate mushroom mycelium in liquid medium such as PDB (Potato Dextrose Broth), YM (Yeast Malt Broth), and to prepare mushroom mycelium for 1 to 10 days incubation under a temperature range of 20 ~ 30 ℃. 90 to 50% of crude oil or crude oil mixture (90 to 50% of crude milk, 1 to 5% of skim milk powder, 1 to 10% of potato extract concentrate, 1 to 5% of liquid fructose or oligosaccharide, and 1 to 20% of purified water) The prepared mushrooms in a main medium prepared by homogenizing the solution) at a pressure of 100 to 180 kg / cm 2 and sterilizing the homogeneous solution at 130 to 135 ° C. for 2 to 5 seconds or sterilizing at 100 to 121 ° C. for 15 minutes to 3 hours. Inoculate 1 ~ 50% of mycelia inoculum and incubate for 1 to 3 days, and homogenize the culture solution produced by the culture process at a pressure of 100 ~ 180kg / ㎠ for 2 ~ 5 seconds at 130 ~ 135 ℃ It is characterized by the homogeneous, sterilization, packaging process of packaging after cooling to 0 ~ 10 ℃.

The second indirect culture manufacturing method is the same mushroom mycelium manufacturing process as the direct culture manufacturing method, crude oil 90-50% or crude oil mixture (90-50% crude milk powder 1-5% and potato extract concentrate 1-10%, liquid 1 to 5% of fructose or oligosaccharide, and 1 to 20% of purified water), and a mixture of 10 to 50% of the culture solution and 90 to 50% of crude oil It is characterized by homogeneous, sterilization and packaging process in which a mixture is homogenized at a pressure of 100 to 180 kg / cm 2, and the homogenized solution is sterilized at 130 to 135 ° C. for 2 to 5 seconds, cooled to 0 to 10 ° C., and then packed. .

Mushrooms, whose nutritional value and medicinal value are known from East and West, are limited in their use compared to their excellent functionality. That is, in the past, most of the mushroom fruiting body was used as a corrosion during meals, and there were many restrictions.In recent years, mushroom fruiting bodies and mycelium have been processed in the form of powder or concentrate and used as health functional food. It is true.

Therefore, the present invention is a crude oil containing mushroom mycelium containing a large amount of beta glucan (β-glucan), which is a representative polysaccharide that improves the anticancer ability by increasing the body's immunity and minerals such as potassium, calcium, magnesium and vitamins, amino acids, etc. It is a functional milk with excellent taste, flavor and nutrition through a series of manufacturing methods that are added, cultured, homogenized and sterilized.

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the accompanying drawings.

The present invention is a milk prepared by mixing the mushroom mycelium with crude milk, homogenized, sterilized, and cooled the cultured mixed milk, wherein the mushroom mycelium is added to 1 to 50% of 100% of the total product blend ratio of the milk will be.

In the case of Figure 1 PDB (Potato Dextrose Broth), YM (Yeast Malt Broth) liquid medium, such as sterilization for 15 minutes to 3 hours at 100 ~ 121 ℃ temperature, and then cooled to 20 ~ 30 ℃. Aseptically inoculated mushroom mycelium on the cooled liquid medium, and then well mixed, and then cultured for 1 to 10 days at 20 ~ 30 ℃ temperature and aerobic conditions to prepare a mushroom mycelium.

The key to this technology is to dramatically reduce the incubation period in the existing culture process using a complex liquid medium rather than a single liquid medium.

Hereinafter, the manufacturing process of FIG. 2 will be described in detail. After the inspection, transfer the crude oil from the oil storage tank to preheat it to 55 ~ 80 ℃, and then add 90 ~ 50% of crude oil or crude oil mixture (90 ~ 50% of crude oil, 1 ~ 5% of skim milk powder, 1 ~ 10% of potato extract concentrate, liquid fructose) Or 1-5% of oligosaccharides and 1-20% of purified water) are mixed well in a dissolution tank for 10-20 minutes through a mixing hopper.

Homogenize the mixed solution sufficiently dissolved in the dissolution tank at a pressure of 100 ~ 180kg / ㎠ and sterilize the homogeneous solution at 130 ~ 135 ℃ for 2 ~ 5 seconds or sterilize at 100 ~ 121 ℃ for 15 minutes ~ 3 hours. Cool to 20 ~ 30 ℃ for incubation and transfer to surge tank.

1 to 50% of the mushroom mycelium cultured firstly is added to the surge tank to which the mixed solution is transferred, stirred and incubated for 1 to 3 days at a temperature of 20 to 30 ° C.

After the sensory test and the physicochemical test, the culture medium was cultured again under the pressure of 100 ~ 180kg / ㎠ and the homogenized solution was sterilized at 130 ~ 135 ℃ for 2 ~ 5 seconds to stop the activity of mushroom mycelium. Cool to 10 ° C and transfer back to the surge tank for filling.

The finished liquid transferred to the surge tank is again sensory test, physicochemical test, microbial test to check the product for abnormalities, and then filling and packaging using an automatic charger to complete the production of mushroom mycelium fermented milk.

The manufacturing process for FIG. 3 is much similar to that of FIG. 2. After the inspection, transfer the crude oil from the oil storage tank to preheat it to 55 ~ 80 ℃, and then add 90 ~ 50% of crude oil or crude oil mixture (90 ~ 50% of crude oil, 1 ~ 5% of skim milk powder, 1 ~ 10% of potato extract concentrate, liquid fructose) Or 1-5% of oligosaccharides and 1-20% of purified water) are mixed well in a dissolution tank for 10-20 minutes through a mixing hopper.

Homogenize the mixed solution sufficiently dissolved in the dissolution tank at a pressure of 100 ~ 180kg / ㎠ and sterilize the homogeneous solution at 130 ~ 135 ℃ for 2 ~ 5 seconds or sterilize at 100 ~ 121 ℃ for 15 minutes ~ 3 hours. Cool to 20 ~ 30 ℃ for incubation and transfer to surge tank.

1 to 50% of the mushroom mycelium cultured firstly is added to the surge tank to which the mixed solution is transferred, stirred and incubated for 1 to 3 days at a temperature of 20 to 30 ° C. After performing the sensory and physicochemical tests, the cultures are cooled to 0 ~ 10 ℃.

After 10 ~ 50% of the cooled mushroom mycelium broth and 90 ~ 50% of crude oil are mixed in the surge tank, the mixture is sufficiently mixed, and the mixture is homogenized at a pressure of 100 ~ 180kg / ㎠ and the homogeneous solution is 2 ~ 5 at 130 ~ 135 ℃. After sterilization for a second, the activity of the mushroom mycelium is stopped, cooled to 0 ~ 10 ℃ and transferred back to the surge tank for filling.

The finished liquid transferred to the surge tank is again sensory test, physicochemical test, microbial test to check the product for abnormalities, and then filling and packaging using an automatic charger to complete the production of mushroom mycelium fermented milk.

That is, Figure 2 is a method for preparing a culture solution cultured 1 to 3 days by mixing the mushroom mycelium prepared in the mushroom mycelium manufacturing process with crude oil and Figure 3 is a mushroom mycelium prepared in the mushroom mycelium manufacturing process mixed with crude oil This is a method of preparing a mixed solution of 10-50% of the culture solution, which has been incubated for 1 to 3 days, with 90 ~ 50% of crude oil as a final solution. There is an advantage to use.

As described above, the present invention is prepared by inoculating the cultured mycelium firstly cultured in a mixed solution of crude milk and skim milk powder, potato extract concentrate, liquid fructose or oligosaccharide, and then culturing the culture solution homogeneously, sterilizing and cooling. In the mushroom mycelium fermented milk manufacturing process, minerals such as potassium, calcium and magnesium, and nutrients such as vitamins and amino acids are contained. Especially, beta glucan (β-glucan), a polysaccharide component that increases anti-cancer ability by increasing the immunity of the human body, is large. By adding the mushroom mycelium contained within the range of 1-50% of the total blending ratio is effective to provide the nutrition of the milk, the functionality of the mushroom mycelium and the active substance component produced while the mushroom mycelium is cultured.

Claims (4)

In milk produced by mixing mushroom mycelium with crude milk and cultivating the mixed oil through homogenization, sterilization and cooling, Mushroom mycelium fermented milk, characterized in that 1 to 50% of the mushroom mycelium is added in 100% of the total product blend ratio of the milk In the mushroom mycelium fermented milk manufacturing method, Mushroom mycelium production process (1) inoculating mushroom mycelium in liquid medium such as PDB (Potato Dextrose Broth) and YM (Yeast Malt Broth) and culturing aerobicly for 1 to 10 days under the temperature condition of 20-30 ° C, 90 to 50% of crude oil or crude oil mixture (1-50% of skim milk powder, 1 to 10% of skim milk powder, 1 to 10% of potato extract concentrate, 1 to 5% of liquid fructose or oligosaccharide, and 1 to 20% of purified water) Mushroom mycelium inoculum 1 prepared in the main medium prepared by homogenizing at a pressure of 100 ~ 180kg / ㎠ and sterilized the homogeneous solution for 2 ~ 5 seconds at 130 ~ 135 ℃ or 15 minutes ~ 3 hours at 100 ~ 121 ℃ A culture step (2) of inoculating ~ 50% and culturing for 1-3 days, Homogenized culture medium produced through the culture process (2) at a pressure of 100 ~ 180kg / ㎠ and sterilized the homogeneous solution for 2 to 5 seconds at 130 ~ 135 ℃, cooled to 0 ~ 10 ℃, homogeneous packaging Mushroom mycelium fermented milk manufacturing method characterized in that the direct culture manufacturing method (4) prepared by sterilization, packaging process (3) 1 10 to 50% of the culture solution produced through the culturing process (2) and 90 to 50% of crude oil are mixed and mixed, and the mixed solution prepared in the mixing process (5) is 100 to 180 kg / ㎠ pressure. Homogeneous and sterilize the homogeneous solution at 130 ~ 135 ℃ for 2 ~ 5 seconds, cooled to 0 ~ 10 ℃ and then indirect culture manufacturing method (6) manufactured by the homogeneous, sterilization, packaging process (3) Mushroom mycelium fermented milk production method 2       Situation, shiitake, cordyceps, ganoderma lucidum, cloud fingering, chaga, agaricus and matsutake mushrooms in the category of mushroom mycelium

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