KR20130016914A - Raw coffee beans fermenting method using mushroom and monascus sp., composition, and fermented coffee - Google Patents

Abstract

PURPOSE: A manufacturing method for functional coffee is provided to increase the content of amino acid, GABA (gamma-aminobutyric acid), and chlorogenic acid which are useful for a human body by inoculating a mushroom and Monascus spawn to a green coffee bean. CONSTITUTION: A green coffee bean fermenting method includes a step germinating a green coffee bean by dipping in water(S100); a step sterilizing a germinated green coffee bean(S200); a step cooling a sterilized green coffee bean by storing a storage room(S300); a step inoculating a cooled green coffee bean against any one spawn among Phellinus linteus, Ganoderma tsugae, and Hericium erinaceum(S400); a step fermenting an inoculated green coffee bean(S500). The weight ratio of a green coffee bean and water is 1:1.0-2.5. A green coffee bean is dipped at 20-30°C for 20-30 hours. A germinated green coffee bean is sterilized in the pressure of 2-4 kgf/cm2 at 110-130°C for 1-3 hours. A sterilized green coffee bean is stored in a storage room and is cooled at 0-5°C for 1-3 hours. The weight ratio of a green coffee bean and any one of Phellinus linteus, Ganoderma tsugae, and Hericium erinaceum is 1:0.05-0.30. In case an inoculated spawn is Phellinus linteus or Ganoderma tsugae, an inoculated green coffee bean is cultivated at 18-22°C for 5-15 hours. In case an inoculated spawn is a Hericium erinaceum, an inoculated green coffee bean is cultivated at 23-28°C for 5-15 days. [Reference numerals] (AA) Start; (BB) End; (S100) Germinating green coffee beans by dipping in water; (S200) Sterilizing the germinated green coffee beans; (S300) Cooling the sterilized green coffee beans by storing in a storage room; (S400) Inoculating the cooled green coffee beans with one spawn of Phellinus linteus, Ganoderma tsugae, and Hericium erinaceum; (S500) Fermenting the inoculated coffee

Description

Raw coffee beans fermenting method using mushroom and monascus sp., Composition, and fermented coffee}

The present invention relates to a coffee bean fermentation method, a composition, and a fermented coffee using mushrooms and Hongguk spawn, and more particularly, to the human body by inoculating coffee beans with the cultured mushrooms, Ganoderma lucidum mushroom, roe deer mushroom, and Hongguk spawn. The present invention relates to a coffee bean fermentation method, a composition, and a fermented coffee using mushrooms and red pepper seeds that can increase the content of useful amino acids, gaba, and chromogenic acid.

Coffee is consumed by one third of the world's population and is more than any other beverage. Along with the popularity of such coffee, there is a recent search for a method that can be used as a functional drink.

Korean Patent Laid-Open Publication No. 10-2010-0020121 (name of the invention: a deep-sealed fermented coffee fermented with kimchi lactic acid bacteria and a method for preparing the same) relates to a fermented coffee fermented using kimchi lactic acid bacteria. Compared with unfermented coffee, the taste and aroma are significantly improved, have a lower caffeine concentration, and contain a high content of Gabba as an active ingredient. It is about.

Therefore, the present invention was created in order to solve the problems as described above, by inoculating mushroom spawn and Hongguk spawn in coffee beans to increase the content of amino acids, gabba, and chlorogenic acid, which are useful components for the human body, to increase functional coffee. The purpose is to provide.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

An object of the present invention described above, step of immersing the coffee beans in water to germinate (S100); Sterilizing the sprouted coffee beans (S200); Storing the sterilized coffee beans in a storage room and cooling them (S300); Inoculating the chilled coffee beans with any one of the spawn mushroom, Ganoderma lucidum mushroom, and scab mushroom (S400); And fermented coffee beans inoculated (S500); can be achieved by providing a coffee beans fermentation method using a mushroom spawn comprising a.

In addition, the weight ratio of coffee beans and water is characterized in that 1: 1.0 to 2.5.

In addition, the coffee beans are characterized by immersing at 20 to 30 ℃ for 20 to 30 hours.

In addition, the germinated coffee beans are characterized in that sterilization at a pressure of 2 to 4kgf / cm2 at 110 ℃ to 130 ℃ temperature for 1 to 3 hours.

In addition, the sterilized coffee beans stored in the storage room for 1 to 3 hours at a temperature of 0 ° C to 5 ° C; and cooling.

In addition, the weight ratio of any one of the coffee beans and green mushrooms, Ganoderma lucidum mushroom, and roe mushrooms is characterized in that 1: 0.05 ~ 0.30.

In addition, when the spawn seedling is a situation mushroom or ganoderma lucidum, the inoculated coffee beans are incubated at a temperature of 18 ° C. to 22 ° C. for 5 days to 15 days.

In addition, when the seed to be inoculated is a locust mushroom, the inoculated coffee beans are incubated for 5 to 15 days at a temperature of 23 ℃ to 28 ℃.

On the other hand, the object of the present invention can be achieved by providing a fermentation composition formed by the coffee beans fermentation method using mushroom spawn.

On the other hand, an object of the present invention can be achieved by providing a fermented coffee containing the fermentation composition formed by the coffee beans fermentation method using mushroom spawn.

On the other hand, an object of the present invention is to immerse the coffee beans in water to germinate (S100 '); Sterilizing the sprouted coffee beans (S200 ′); Storing the sterilized coffee beans in a storage room and cooling them (S300 '); Inoculating the cooled coffee beans with the Hong Kong spawn seed (S400 '); And fermented coffee beans inoculated (S500 '); can be achieved by providing a coffee beans fermentation method using the Hong Kong spawn characterized in that it comprises a.

In addition, the weight ratio of coffee beans and water is characterized in that 1: 1.0 to 2.5.

In addition, the coffee beans are characterized by immersing at 20 to 30 ℃ for 20 to 30 hours.

In addition, the germinated coffee beans are characterized in that sterilization at a pressure of 2 to 4kgf / cm2 at 110 ℃ to 130 ℃ temperature for 1 to 3 hours.

In addition, the sterilized coffee beans stored in the storage room for 1 to 3 hours at a temperature of 0 ℃ to 5 ℃; cooling;

In addition, the weight ratio of the coffee beans and Hongguk spawn is characterized in that 1: 0.05 ~ 0.30.

In addition, the inoculated coffee beans are characterized in that culture for 5 to 15 days at a temperature of 27 ℃ to 33 ℃.

On the other hand, it can be achieved by providing a fermentation composition formed by the coffee beans fermentation method using the hongguk spawn.

On the other hand, the fermented coffee containing the fermentation composition formed by the coffee beans fermentation method using the Hongguk spawn.

According to the present invention as described above, by inoculating the mushroom spawn and Hong Kong spawn spawn in the coffee beans, it is effective to provide a functional coffee by increasing the content of amino acids, gabba, and chlorogenic acid, which are useful components for the human body.

In addition, according to the present invention has the effect of antioxidant and anticancer action according to the increase in the content of polyphenols (chromoic acid).

In addition, according to the present invention has an effect that can provide a variety of coffee, such as acidity, bitter taste, aroma according to each spawn.

The following drawings, which are attached to this specification, illustrate one preferred embodiment of the present invention, and together with the detailed description thereof, serve to further understand the technical spirit of the present invention. It should not be construed as limited.
1 is a flow chart sequentially showing a coffee green beans fermentation method using the spawn mushroom, Ganoderma lucidum mushroom, or roe deer mushroom according to the present invention,
2 is a flow chart sequentially showing a coffee green beans fermentation method using the Hong Kong spawn spawn according to the present invention,
3 is a view showing the total phenolic content according to the present invention,
4 is a view showing the amount of free radical scavenging by ABTS ₊ according to the present invention,
5 is a view showing the amount of free radical scavenging by DPPH according to the present invention,
6 is a view showing the free radical scavenging concentration by the FRAP reduction method according to the present invention,
7 is a view showing the amino acid content according to the present invention,
8 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of mandelin beans according to the present invention,
9 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of the germinated beans according to the present invention,
10 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of the situationally fermented beans according to the present invention,
11 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of Ganoderma lucidum beans according to the present invention,
12 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of the Roe buckthorn fermentation beans according to the present invention,
13 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of red yeast 1 fermented beans according to the present invention,
14 is a view showing the trigorelin, nicotinic acid, chromogenic acid, caffeine content of red yeast four fermented beans according to the present invention.

Hereinafter, with reference to the drawings will be described a preferred embodiment of the present invention. In addition, the embodiment described below does not unduly limit the content of the present invention described in the claims, and the entire structure described in this embodiment is not necessarily essential as the solution means of the present invention.

< Coffee beans  Fermentation Method>

As shown in Figure 1 and 2 coffee green bean fermentation method according to the present invention relates to the invention inoculated and fermented green coffee beans with any one of the mushroom spawn of mushrooms, ganoderma lucidum mushroom, roe deer mushroom, or red yeast fungi .

When coffee is produced using the fermented composition, the acidity (acid taste of herbs or fruits), bitter taste, and aroma are different from those before seed inoculation, and the contents of amino acids, gaba, and croroic acid, which are useful for the human body, It relates to a fermentation method that can be significantly increased. Hereinafter, a coffee bean fermentation method according to the present invention will be described with reference to the drawings.

First, the coffee beans are immersed in water to germinate (S100). Coffee beans are generally used Indonesian green beans in one embodiment of the present invention. In order to immerse coffee beans produced in Indonesia, the weight ratio of coffee beans and water is 1: 1.0 to 2.5 and soaked at 20 to 30 ° C. for 20 to 30 hours.

In this case, when the weight ratio of coffee beans and water is 1: 2, as an example, the coffee beans may be 1000ml of water in 500g, and it is preferably immersed at 25 ° C for 24 hours. Coffee beans soaked for 24 hours will germinate.

Next, the germinated coffee beans are autoclaved at 110 ° C to 130 ° C for 1 to 3 hours (S200). At this time, 3kgf / cm ² It is preferable to sterilize by pressure, and by sterilizing various germs of coffee beans by high pressure sterilization, it is possible to inoculate spawns of situation mushrooms, ganoderma lucidum mushrooms, roe deer mushrooms, or red yeast fungi.

Next, the sterilized coffee beans are stored in a cold storage room for 1 hour to 3 hours at a temperature of 0 ° C. to 5 ° C. to perform cooling (S300). At this time, in one embodiment of the present invention was cooled sterilized coffee beans for 2 hours at a temperature of approximately 2 ℃.

Next, the step of inoculating the chilled coffee beans with the situation mushroom, ganoderma lucidum mushroom, roe deer mushroom, or spawn of red yeast fungi (S400). At this time, the mycelium culture method of the inoculated mushrooms, Ganoderma lucidum mushroom, roe deer mushroom is as follows.

The culture method of the mushroom is affected by the mycelial yield depending on the culture temperature, pH of the medium, shaking speed, and incubation period. Optimum liquid culture conditions of the mushroom culture method are described in detail in "Medium containing mushroom culture and mushroom cultivation method using the medium (registered patent 10-0523263)". Therefore, the culture temperature, the pH of the MCM medium, the shaking speed and the incubation period in the present invention are in the range for obtaining the maximum culture.

Table 1 shows the ingredient table by type of the representative mushroom medium. In general, mushrooms show an active growth in a medium rich in nitrogen and minerals, can be cultured in MCM medium or YMPG medium. As shown in Table 1, the MCM medium contained 1.0 g / L K ₂ HPO ₄ , 0.46 g / L KH ₂ PO ₄ , MgSO ₄ .7H ₂ O 0.5 g / L, glucose 20.0 g / L, peptone 2.0 g / L, Yeast extract is composed of 2.0 g / L, agar 20.0 g / L.

Nutrition Badge type (g / L) MCM MYPA PDA ME YM YMPG YMG PYG GP GPY potato 250.0 K ₂ HO ₄ 1.0 10 KH ₂ PO ₄ 0.46 2.0 MgSO ₄ .7H ₂ O 0.5 1.0 0.7 0.5 FeSO ₄ .7H ₂ O Glucose 20.0 20.0 10.0 10.0 4.0 14 30 20 Thiamine-HCL 1.0 ^-3 DL-asparagine 1.0 peptone 2.0 1.0 5.0 5.0 2.0 1.25 3 2 Malt extract 30.0 20.0 3.0 10.0 10.0 Yeast extract 2.0 2.0 3.0 2.0 4.0 1.25 2 Agar 20.0 20.0 20.0 20.0 20.0 20.0 20.0 20.0 20.0 20.0

On the other hand, the cultivation method of the mushroom using the following vitamin trees is only one embodiment and is not limited to the cultivation method described below.

( Spindle  Cultivation method of mushrooms)

First, inoculate the scavenger worm mushroom spawn into the plate medium, adjust the culture temperature to 23 ° C. to 26 ° C., and then incubate for 13 days to 17 days to obtain a mycelia. The flat medium is preferably a PDA flat medium, the culture temperature may be 23 ℃ to 26 ℃ but preferably 25 ℃. In addition, the culture days may be cultured for 13 days to 17 days, but it is preferable to culture for 15 days.

Next, the obtained mycelium is cut to prepare a plurality of mycelium discs. At this time, the mycelium disc can be cut with a cork baller, the diameter of the cork baller may be 4mm to 10mm, but preferably 8mm. The mycelial disc produced may be at least two.

Next, inoculate the mycelium disk to MCM medium, adjust the culture temperature to 23 ℃ to 26 ℃ and shake culture for 7 to 12 days to obtain a primary inoculum. At least two mycelium disks to be inoculated are preferably eight.

In addition, the culture temperature may be 23 ℃ to 26 ℃ but preferably 25 ℃, the shaking speed may be 100rpm to 140rpm, but preferably 140rpm. In addition, the culture days may be cultured for 7 to 12 days, but it is preferable to culture for 10 days. In addition, the obtained primary inoculum may be further subjected to homogenization before incubation with the secondary inoculum.

Next, inoculate the primary inoculum in MCM medium and adjust the culture temperature to 23 ℃ to 26 ℃ and then shake culture for 5 to 7 days to obtain a secondary inoculum. The culture temperature may be 23 ℃ to 26 ℃ but preferably 25 ℃, the shaking speed may be 100rpm to 140rpm, but preferably 140rpm.

In addition, the culture days may be cultured for 5 to 7 days, but it is preferable to culture for 5 days. In addition, the volume of the primary inoculum to be inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the primary inoculum obtained in the step of obtaining the primary inoculum, but preferably 10% by volume. Do.

In the step of obtaining the second inoculum, the volume of the primary inoculum inoculated with the MCM medium is preferably in a ratio of 10: 0.8 to 10: 1.2. And the second inoculum may be further subjected to homogenization before inoculation into MCM medium containing vitamin tree powder.

Finally, inoculate the second inoculum to the MCM medium containing the vitamin tree powder, adjust the culture temperature to 23 ℃ to 26 ℃ and then shake culture for 8 to 10 days. Wherein the volume of the second inoculum inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the second inoculum obtained in the step of obtaining a second inoculum, but preferably 10% by volume. .

In addition, the volume of the second inoculum inoculated with MCM medium in the shaking culture of the second inoculum is preferably in a ratio of 10: 0.8 to 10: 1.2. In addition, the culture temperature may be 23 ℃ to 26 ℃ but preferably 25 ℃. The shaking speed may be 100 rpm to 140 rpm, but is preferably 140 rpm. In addition, the culture days may be cultured for 8 days to 10 days, it is preferable to culture for 8 days.

On the other hand, in the shaking culture of the second inoculum, it is preferable that the ratio between the MCM medium and the vitamin tree powder contains 1 g to 10 g of the vitamin tree powder per 100 ml of the MCM medium.

On the other hand, the pH of the MCM medium in the step of obtaining a primary inoculum for the liquid culture of rot fungus mushrooms using a vitamin tree, obtaining a secondary inoculum and shaking culture of the secondary inoculum is 5.0 to 6.0 Is preferably.

(Incubation method of Ganoderma lucidum mushroom)

Inoculate the Ganoderma lucidum mushroom spawn on the plate medium to adjust the culture temperature to 28 ℃ to 32 ℃ and then cultured for 3 to 7 days to obtain a mycelium. Here, the plate medium is preferably a PDA plate medium, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃. In addition, the culture days may be cultured for 3 to 7 days, but it is preferable to culture for 5 days.

Next, the obtained mycelium is cut to prepare a plurality of mycelium discs. At this time, the mycelium disc can be cut with a cork baller, the diameter of the cork baller may be 4mm to 10mm, but preferably 8mm. The mycelial disc produced may be at least two.

Next, inoculate the mycelium disk in MCM medium, adjust the culture temperature to 28 ℃ to 32 ℃ and shake culture for 5 to 9 days to obtain a primary inoculum. At least two mycelium disks to be inoculated are preferably eight. In addition, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃, the shaking speed may be 100rpm to 160rpm, but preferably 100rpm.

In addition, the culture days may be cultured for 5 to 9 days, but it is preferable to culture for 7 days. In addition, the obtained primary inoculum may be further subjected to homogenization before incubation with the secondary inoculum.

Next, inoculate the primary inoculum in MCM medium and adjust the culture temperature to 28 ℃ to 32 ℃ and shake culture for 3 to 7 days to obtain a secondary inoculum. The culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃, the shaking speed may be 100rpm to 160rpm, but preferably 100rpm.

In addition, the culture days may be cultured for 3 to 7 days, but it is preferable to culture for 5 days. In addition, the volume of the primary inoculum to be inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the primary inoculum obtained in the step of obtaining the primary inoculum, but preferably 10% by volume. Do.

In the step of obtaining the second inoculum, the volume of the primary inoculum inoculated with the MCM medium is preferably in a ratio of 10: 0.8 to 10: 1.2. And the second inoculum may be further subjected to homogenization before inoculation into MCM medium containing vitamin tree powder.

Finally, inoculate the second inoculum to the MCM medium containing the vitamin tree powder and adjust the culture temperature to 28 ℃ to 32 ℃ and then shake culture for 8 to 10 days. Wherein the volume of the second inoculum inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the second inoculum obtained in the step of obtaining a second inoculum, but preferably 10% by volume. .

In addition, the volume of the second inoculum inoculated with MCM medium in the shaking culture of the second inoculum is preferably in a ratio of 10: 0.8 to 10: 1.2. In addition, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃. The shaking speed may be 100 rpm to 160 rpm but is preferably 100 rpm.

In addition, the culture days may be cultured for 8 days to 10 days, it is preferable to culture for 8 days. On the other hand, in the shaking culture of the second inoculum, it is preferable that the ratio between the MCM medium and the vitamin tree powder contains 1 g to 10 g of the vitamin tree powder per 100 ml of the MCM medium.

On the other hand, the pH of the MCM medium is 3.0 to 6.0 in the step of obtaining a first inoculum for liquid culture of Ganoderma lucidum mushroom using a vitamin tree, obtaining a second inoculum and shaking culture of the second inoculum It is preferable.

(Cultivation method of the situation mushroom)

Inoculate the situation mushroom spawn in the plate medium to adjust the culture temperature to 28 ℃ to 32 ℃ and then cultured for 13 to 17 days to obtain a mycelium. Here, the plate medium is preferably a PDA plate medium, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃. In addition, the culture days may be cultured for 13 days to 17 days, but it is preferable to culture for 15 days.

Next, the obtained mycelium is cut to prepare a plurality of mycelium discs. At this time, the mycelium disc can be cut with a cork baller, the diameter of the cork baller may be 4mm to 10mm, but preferably 8mm. The mycelial disc produced may be at least two.

Next, inoculate the mycelium disk in MCM medium and adjust the culture temperature to 28 ℃ to 32 ℃ and shake culture for 7 to 12 days to obtain a primary inoculum. At least two mycelium disks to be inoculated are preferably eight. In addition, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃, the shaking speed may be 100rpm to 250rpm, but preferably 100rpm.

In addition, the culture days may be cultured for 7 to 12 days, but it is preferable to culture for 10 days. In addition, the obtained primary inoculum may be further subjected to homogenization before incubation with the secondary inoculum.

Next, inoculate the primary inoculum in MCM medium and adjust the culture temperature to 28 ℃ to 32 ℃ and shake culture for 3 to 7 days to obtain a secondary inoculum. The culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃, the shaking speed may be 100rpm to 250rpm, but preferably 100rpm.

In addition, the culture days may be cultured for 3 to 7 days, but it is preferable to culture for 5 days. In addition, the volume of the primary inoculum to be inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the primary inoculum obtained in the step of obtaining the primary inoculum, but preferably 10% by volume. Do.

In the step of obtaining the second inoculum, the volume of the primary inoculum inoculated with the MCM medium is preferably in a ratio of 10: 0.8 to 10: 1.2. And the second inoculum may be further subjected to homogenization before inoculation into MCM medium containing vitamin tree powder.

Next, inoculate the second inoculum in MCM medium containing the vitamin tree powder and adjust the culture temperature to 28 ℃ to 32 ℃ and then shake culture for 8 to 10 days. Wherein the volume of the first inoculum inoculated in the MCM medium may be 10% to 15% by volume based on the total volume of the first inoculum obtained in the step of obtaining a second inoculum, but preferably 10% by volume. .

In addition, the volume of the second inoculum inoculated with MCM medium in the shaking culture of the second inoculum is preferably in a ratio of 10: 0.8 to 10: 1.2. In addition, the culture temperature may be 28 ℃ to 32 ℃ but preferably 30 ℃. The shaking speed may be 100 rpm to 250 rpm but is preferably 100 rpm.

In addition, the culture days may be cultured for 8 days to 10 days, it is preferable to culture for 8 days. On the other hand, in the shaking culture of the second inoculum, it is preferable that the ratio between the MCM medium and the vitamin tree powder contains 1 g to 10 g of the vitamin tree powder per 100 ml of the MCM medium.

On the other hand, the pH of the MCM medium is 4.0 to 10.0 in the step of obtaining a primary inoculum for the liquid culture of the situation mushroom using vitamin trees, obtaining a secondary inoculum and shaking culture of the secondary inoculum It is preferable.

(Culture)

Mushrooms belonging to basidiomycetes are important food resources and medicinal plants that decompose and grow various organic substances. Mushrooms are unique in taste and aroma, and contain a lot of protein, vitamins, and other inorganic nutrients. In particular, recent studies have reported anti-cancer and antiviral effects caused by glucan derivatives, which are polysaccharides contained in mushrooms, and are gaining worldwide attention as health foods. Recently, it has been confirmed that the dietary components present in mushrooms exhibit anticancer activity against certain cancers, and it has been reported that cancer formation is significantly reduced when mushrooms are fed to animals.

One of the mechanisms of mushroom-derived inhibitors with such anticancer activity is to inhibit cytochrome P450-dependent monooxygenase (CYP450) activity in the liver, thereby transferring carcinogenic precursors to carcinogens. It is involved in reducing what is happening.

The vitamin tree contains tannins, various vitamins and 18 amino acids. In particular, the leaves of vitamin trees contain high amounts of tannins, flavonoid-based compounds such as thiosides with excellent antioxidant effects, and are known to be rich in vitamin C, fat, fiber, amino acids, minerals, and the like.

The culture of snail mushrooms, ganoderma lucidum mushroom, and situation mushroom cultured by the above method includes not only useful components contained in the vitamin tree, but also bioactive substances contained in the mushroom itself. Therefore, the culture cultured by the above method can be used as a raw material for making health supplements or beverages.

Here, the mushroom extract in making health supplements or beverages may be prepared by adding a solvent or distilled water, alcohol, hexane, chloroform, ethyl acetate and chloroform to the mushroom mycelium or fruiting body by extracting them at room temperature or at room temperature. Can be. However, the mushroom extract manufacturing method is preferably used according to the effective method to be extracted. The alcohol is preferably ethanol, methanol, butanol or isopropanol.

Seeds of cultivated mushrooms, ganoderma lucidum mushrooms, roe deer mushrooms or red yeast fungi cultured by the above-described culture method are inoculated into coffee beans. At this time, inoculation of spawn is inoculated by shaking the coffee beans and spawn in a pot (200ml or 500ml) because the spawn of each mushroom is in a liquid state. The weight ratio of the coffee beans and the situation mushroom, Ganoderma lucidum mushroom, or roe mushroom is preferably 1: 0.05 ~ 0.30, in one embodiment of the present invention inoculated 20% spawn compared to coffee beans (for example, coffee 20 ml of spawn in 100 g of green beans).

Cultivation of mycelium of the situation mushroom, Ganoderma lucidum mushroom, or roe deer mushroom may be a variety of methods and the present invention is not limited to the method of cultivating mycelium of the situation mushroom, Ganoderma lucidum mushroom, or roe deer mushroom.

Next, the fermented coffee beans are inoculated (S500). The fermentation period of inoculated coffee beans differs depending on the seeds and is as follows.

Inoculation of spawn mushroom or Ganoderma lucidum seedlings is preferably incubated at a temperature of 18 ° C. to 22 ° C. for 5 days to 15 days. At this time, in one embodiment of the present invention was incubated for 10 days at approximately 20 ℃.

On the other hand, when inoculating the seedling of the roe deer mushroom is preferably incubated for 5 to 15 days at a temperature of 23 ℃ to 28 ℃. At this time, in one embodiment of the present invention was incubated for 10 days at a temperature of approximately 25 ℃.

In addition, when inoculated with the seed of the hongguk bacteria, it is preferable to incubate for 5 to 15 days at a temperature of 27 ℃ to 33 ℃. At this time, in one embodiment of the present invention was used hongguk 1 and hongguk 4, it was incubated for 10 days at a temperature of approximately 30 ℃.

<Fermentation composition>

When inoculated and fermented with the spawn of the above-mentioned mushrooms, Ganoderma lucidum mushroom, roe deer mushroom, or hongguk bacteria to produce a composition in which coffee beans are fermented. At this time, when the fermented coffee is produced by roasting the produced composition, acidity, bitter taste, and aroma are different according to each seed, and it also contains a lot of amino acid, Gaba, and crorogen acid, which are useful for human body. Can be.

Fermented coffee fermented by inoculating various kinds of spawn according to the present invention contains various components useful for the human body. Phenolic acid is a substance involved in antioxidants and anticancer. Antioxidants are described below. Your body constantly produces free radicals. Free radicals are so-called incompletely burned oxygen, that is, unstable oxygen that loses electrons, and this oxygen attacks cells and injures them, called oxidation.

Therefore, the sulfated substance refers to a substance that prevents harmful oxygen from destroying our body to take away electrons by giving its own electrons to free radicals and free radicals without electrons. to be.

Figure 3 shows the total phenolic content for each seed inoculated, the numerical data according to Figure 3 are shown in Table 2.

Kinds Total Polyphenol Content (μg / ml) Mandelin Coffee 132.86 Germinated coffee 143.72 Ganoderma lucidum coffee 131.14 Roe Deer Coffee 184.24 Situation coffee 210.10 Hongguk 1 coffee 180.45 Hongguk 4 coffee 199.07

In Table 2, Mandelin coffee is green beans produced in Indonesia, and germinated coffee refers to beans that germinated green beans without seeding. In addition, ganoderma lucidum coffee refers to ganoderma lucidum beans fermented by inoculating the Ganoderma lucidum spawn in green beans, and roe deer coffee refers to roasted bean beans inoculated and fermented with spawns of goji mushrooms. The following situation coffee, hongguk 1 coffee, hongguk 4 coffee also means the situation circle, hongguk 1 won, hongguk 4 beans.

Referring to Table 2, the 1 mg / ml sample was measured with absorbance at 750 nm, showing the highest phenol content of 210.10 μg / ml. Therefore, it can be seen that the fermented soybeans fermented by inoculation with the spawn seedlings showed the highest antioxidant activity.

In addition, free radical scavenging by ABTS ⁺ using 1 mg / ml of the sample showed the highest activity of 70.88%, as shown in FIG. 4. Therefore, it can be seen that the fermented soybeans fermented by inoculating fermented mushrooms can best eliminate free radicals. Table 3 shows numerical data according to FIG. 4.

Kinds Free radical scavenging content (%) Mandelin Coffee 58.5 Germinated coffee 58.04 Ganoderma lucidum coffee 55.74 Roe Deer Coffee 60.71 Situation coffee 70.88 Hongguk 1 coffee 61.56 Hongguk 4 coffee 62.88

In addition, free radical scavenging by DPPH using 0.5 mg / ml of the sample showed the highest activity of 57.22%, as shown in FIG. 5. Therefore, it can be seen that the fermented soybeans fermented by inoculating fermented mushrooms can best eliminate free radicals. Table 4 shows the numerical data according to FIG. 5.

Kinds Free radical scavenging content (%) Mandelin Coffee 45.51 Germinated coffee 32.48 Ganoderma lucidum coffee 39.75 Roe Deer Coffee 49.8 Situation coffee 57.22 Hongguk 1 coffee 46.85 Hongguk 4 coffee 56.24

In addition, as a result of measuring a sample of 1mg / ml at an absorbance of 593nm, free radical scavenging effect by FRAP reduction method showed the highest activity of the situation beans as shown in Figure 6, thus showing the highest concentration of 4.09mM . Table 5 shows the numerical data according to FIG. 6.

Kinds Free radical scavenging content (mM) Mandelin Coffee 1.77 Germinated coffee 2.76 Ganoderma lucidum coffee 2.07 Roe Deer Coffee 3.35 Situation coffee 4.09 Hongguk 1 coffee 2.81 Hongguk 4 coffee 2.92

On the other hand, a comparison of the amino acid content according to the seeded seed is shown in Figure 7. As shown in Figure 7 it can be seen that the fermented beans inoculated with the spawn of the situation mushroom contains the most amino acids.

In the process of roasting, the total amino acid content is lost by about 10%. Among them, Arg loses 27 times, Ser 5.8 times, and Lys loses 3.7 times. In addition, as shown in Figure 7, it can be seen that Asp, Gly, His, Thr, Ala, Pro, Val, Met, Ile, Phe and the like are also lost.

In this case, the total amino acid content of germinated beans germinated by soaking in soybean water was 70.2 μg / mg, which is higher than 67.47μg / mg of beans. It can be seen that it contains an amino acid of μg / mg.

In addition, it can be seen that glutamic acid among acidic amino acids is significantly increased due to roasting. Phenoalanine, an aromatic amino acid involved in neurotransmitters such as dopamine, noadrenaline, and adrenaline and memory improvement, decreases during roasting, but the fermented beans increase about 13% compared to coffee beans. It can be seen that tyrosine is increased by about 17% during the roasting process, and the situationally fermented bean has the highest value of 0.70 μg / mg.

Alanine, an important energy source in the brain and central nervous system, decreases during the roasting process. However, the conditionally fermented beans were 4.34 μg / mg, higher than 4.03 μg / mg of the beans.

Serine, which is involved in the synthesis of fat myelin around antibodies and nerve fibers, is one of the amino acids that is significantly reduced during the roasting process. It can be seen that fermentation increases significantly from beans and germinated beans.

GABA is one of the amino acids present in nature and is effective in lowering blood pressure and diuretic action. The contents of GABA according to each seed type are shown in Table 6 below. For example, situation beans refer to beans fermented by inoculation with seed mushroom seedlings.

Green beans Beans Germinated beans Situation beans Young Ji Doo Roe Deer Bean Hongguk 1 beans Hongguk 4 beans GABA 732.28 110.24 85.41 97.67 119.07 159.30 114.16 79.59

As shown in Table 6, the content of GABA is the highest in green beans, and it can be seen that the content of the green beans roasted drops sharply. In this case, the GABA content does not reach the green beans, but it can be seen that the beans were fermented by inoculating the seedlings of the Roestock beetles containing more GABA than the beans.

< Experimental Example >

100 ml of coffee powder and 0.1 ml of the concentrated solution extracted three times with 400 ml of boiling water were dissolved in 5 ml and passed through sep-pak to elute 15 ml of HPLC developing solvent. Samples are prepared by injecting 10ul HPLC after 0.45um filtration.

As illustrated in FIGS. 8 to 15, the contents of trigolelin, nicotinic acid, crorogenic acid, caffeine, and the like are shown according to each seed.

In the case of Mandelin beans and germinated beans shown in FIGS. 8 and 9, only caffeine components show peaks, and in the case of fermented beans inoculated with spawns shown in FIGS. 10 to 14, all four components described above peak. It is shown. Therefore, fermented beans inoculated with various spawns contain more chlorogenic acid than mandelin and germinated beans, which is useful for anticancer.

Claims (19)

Immersing the coffee beans in water to germinate (S100);
Sterilizing the sprouted coffee beans (S200);
Storing the sterilized coffee beans in a storage room and cooling them (S300);
Inoculating the chilled coffee beans with any one of the spawn mushroom, Ganoderma lucidum mushroom, and scab mushroom (S400); And
Fermenting coffee beans using the mushroom spawn comprising the step of fermenting the coffee beans inoculated (S500).
The method of claim 1,
Coffee green beans and coffee water fermentation method using a mushroom spawn, characterized in that the weight ratio of 1: 1.0 to 2.5.
The method of claim 1,
Coffee beans fermentation method using a mushroom spawn, characterized in that the coffee beans are immersed at 20 to 30 ℃ for 20 to 30 hours.
The method of claim 1,
Fermented coffee beans using a mushroom spawn, characterized in that the germinated coffee beans sterilized at a pressure of 2 to 4kgf / cm ₂ at 110 ℃ to 130 ℃ temperature for 1 to 3 hours.
The method of claim 1,
The cooling step (S300),
The sterilized coffee beans are stored in a storage room for 1 to 3 hours at a temperature of 0 ℃ to 5 ℃ cooling; coffee beans using the mushroom spawn fermentation method comprising a.
The method of claim 1,
The coffee beans and coffee beans fermentation method using the mushroom spawn, characterized in that the weight ratio of any one of the seed mushrooms, the Ganoderma lucidum mushroom, and the roe deer mushroom is 1: 0.05 ~ 0.30.
The method of claim 1,
If the spawn seedling is the situation mushroom or Ganoderma lucidum mushroom,
The coffee green beans fermented method using the mushroom spawn, characterized in that the inoculated coffee beans are incubated for 5 days to 15 days at a temperature of 18 ℃ to 22 ℃.
The method of claim 1,
If the seed to inoculate is the roe deer mushroom,
The coffee green beans fermented method using the mushroom spawn, characterized in that the inoculated coffee beans incubated at a temperature of 23 ℃ to 28 ℃ for 5 to 15 days.
A composition fermented by the method of any one of claims 1 to 8.
Fermented coffee containing the composition of claim 9.
Immersing the coffee beans in water to germinate (S100 ');
Sterilizing the sprouted coffee beans (S200 ′);
Storing the sterilized coffee beans in a storage room and cooling them (S300 ');
Inoculating the cooled coffee beans with the Hong Kong spawn seed (S400 '); And
Fermentation method of coffee beans using the Hong Kong spawn seed comprising the step of fermenting the coffee beans inoculated (S500 ').
The method of claim 11,
Coffee green beans and coffee water fermentation method using the Hong Kong spawn seed, characterized in that the weight ratio of 1: 1.0 to 2.5.
The method of claim 11,
Coffee green beans fermentation method using the Hong Kong spawn seed, characterized in that the coffee beans are immersed at 20 to 30 ℃ for 20 to 30 hours.
The method of claim 11,
The coffee green beans fermentation method using the Hong Kong spawn spawn characterized in that the germinated coffee beans sterilized at a pressure of 2 to 4kgf / cm ₂ at 110 ℃ to 130 ℃ temperature for 1 to 3 hours.
The method of claim 11,
The cooling step (S300 '),
The sterilized coffee beans are stored in a storage room for 1 to 3 hours at a temperature of 0 ℃ to 5 ℃ cooling; coffee beans fermentation method using a hongguk spawn comprising a.
The method of claim 11,
The coffee beans and the weight ratio of the Hong Kong spawn spawn is 1: 0.05 ~ 0.30 coffee beans using the coffee beans spawn fermentation method, characterized in that.
The method of claim 11,
The coffee green beans fermented method using the Hong Kong spawn spawn characterized in that the inoculated coffee beans are incubated for 5 days to 15 days at a temperature of 27 ℃ to 33 ℃.
A composition fermented by the method of any one of claims 11 to 17.
A fermented coffee containing the composition of claim 18.

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