KR20190079848A - Process for preparing cereals for improving low weight with leafs from herb and mushroom - Google Patents

Abstract

The present invention relates to a method for preparing a powder product for controlling low weight using a mushroom medicinal plant culture. More particularly, the present invention relates to a low-weight improving grain powder obtained by immersing mixed grains in the extract of Dendropanax morbifera, and culturing the mixed grains and Phellinus linteus together, which are then made into powder; and a method for producing the same. The grain powder according to the present invention can be usefully used for consumers who need weight control by increasing the weight to balance nutrition.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing low-weight control powder using mushroom-containing medicinal plant cultures,

More particularly, the present invention relates to a method for producing a low-weight control powder product using a mushroom medicinal plant culture product, more specifically, The present invention relates to a low-weight-improving cereal powder obtained by pulverization and a method for producing the same.

Health functional foods are defined as foods manufactured and processed using raw materials or ingredients with useful functions in the human body. Unlike pharmaceuticals, health functional foods are not intended for the treatment of disease conditions, And to maintain or improve health.

In Korea, since the late 1990s, interest in functional foods has begun to emerge. Recently, as interest in health has increased due to an increase in income and an increase in consumption level, preference for health foods has also increased.

Among the functional crops currently available on the market, for example, rice with natural nutrients such as chitosan, minerals, and calcium has been shown in addition to natural materials having functional properties such as royal jade rice, ginseng rice, mushroom rice and green tea rice. New functional rice (washed rice), which does not have to be washed, is also emerging. Other bio-rice (bioactive rice), red mushroom rice, live rice (embryo) are on the market.

Korean Patent Laid-Open Publication No. 10-2003-0052058 (June 26, 2003) discloses a method for producing functional rice using mushrooms. According to this technique, a method for producing a functional rice comprises the step of cultivating a mushroom of Brassica juncea to give a rice blossom mushroom component to the rice.

However, until now, no attempt has been made to improve the underweight by using the mushroom bacteria.

Korean Patent No. 10-1487724 (Jan. 23, 2015) Korean Patent Publication No. 10-2004-0024757 (March 22, 2004) Korean Patent Publication No. 10-2003-0052058 (June 26, 2003)

The inventors of the present invention have conducted intensive studies in order to develop a method for imparting functionality for health promotion through a daily diet including cereals such as brown rice, glutinous rice, black rice, oats, and grains, As a result, it has been unexpectedly found that the beneficial ingredients of Hwangchilchu and Phellinus linteus are absorbed in the mixed grains, thereby unexpectedly finding a beneficial effect on the recipient. Thus, the present invention has been accomplished.

Accordingly, the present invention provides, in one aspect,

a) obtaining an extract of Huangchil by extracting Huangchu tree;

b) preincubating Phellinus linteus at room temperature for 9 to 13 days in a liquid medium in which maltose is added to purified water and the sugar content is adjusted to a brix of 9 to 12,

c) mixing the cleaned oats, black rice and brown rice at a weight ratio of 3: 6: 2 to 4: 0.5 to 2 to obtain a mixed grain;

d) immersing the mixed grain in the pyrolytic extract of step a) for 3 to 4 hours, followed by dehydration;

e) inoculating the dehydrated grains with 1 to 10% of the cultivated mushroom bacteria in step b)

f) culturing said inoculum at 25-28 DEG C for 20-35 days,

g) After inoculation When the mycelium starts to grow on the whole surface of the grain, shake the culture bottle once every 2 to 5 days to prevent the aggregation of the grain,

h) drying the cereals after completion of the cultivation by freeze drying or using a 75 ° C hot air drier and

and i) pulverizing the dried cereal in the above-mentioned step.

Another object of the present invention is to provide a method for supplying various energy sources to a human body and improving a low body weight by easily ingesting cereals containing beneficial ingredients of Phellinus linteus and Hwangchujang through daily diet.

The grain powder according to the present invention can be usefully used for consumers who need to control their weight by increasing the body weight of the consuming person and balancing the effects.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view for explaining a method for producing a grain powder for low-weight improvement according to the present invention. FIG.
FIGS. 2 and 3 are graphs showing the effect of the growth of the mice.
Fig. 4 is a graph showing test results of the average daily gain measured in a mouse. Fig.
5 is a graph showing an average intake amount.
6 is a graph showing the average daily intake.
FIG. 7 is a graph showing the feed intake efficiency in a mouse. FIG.
8 is a graph showing the effect on the electric field of a mouse.
9 is a graph showing the growth rate of the whole field in a mouse.
10 is a graphed diagram showing the result of backlash thickness analysis.
Fig. 11 is a graph showing the concentration of protein in the fusiform muscle of a mouse.
12 is a graph showing total cholesterol levels of mouse serum.
13 is a graph showing the triglyceride level of mouse serum.

The present invention, in one aspect,

a) obtaining an extract of Huangchil by extracting Huangchu tree;

b) preincubating Phellinus linteus at room temperature for 9 to 13 days in a liquid medium in which maltose is added to purified water and the sugar content is adjusted to a brix of 9 to 12,

c) mixing the cleaned oats, black rice, and brown rice at a weight ratio of 3: 6: 2 to 4: 0.5: 2 to obtain a mixed grain;

d) immersing the mixed grain in the pyrolytic extract of step a) for 3 to 4 hours, followed by dehydration;

e) inoculating the dehydrated grains with 1 to 10% of the cultivated mushroom bacteria in step b)

f) culturing said inoculum at 25-28 DEG C for 20-35 days,

g) After inoculation When the mycelium starts to grow on the whole surface of the grain, shake the culture bottle once every 2 to 5 days to prevent the aggregation of the grain,

h) drying the cereals after completion of the cultivation by freeze drying or using a 75 ° C hot air drier and

and i) pulverizing the dried cereal in the above-mentioned step.

In a further aspect of the present invention, the step of obtaining the yellowing extract

After washing the perennial wood, it is immersed in a weight ratio of 1: 1 ~ 2 to 60 ~ 90% methanol, left at room temperature for 3 to 15 days,

The extracts were separated from the extracts after they were left at room temperature for 1 to 3 weeks, or after they were washed three times, washed three times, and then immersed in 60 to 90% ethanol at a weight ratio of 1:

It is mixed with 1: 1 ~ 5 weight ratio of weed wood and water, put in a autoclave and heated at 95 ~ 125 ℃ for 2 ~ 5 hours Extract, or

The present invention relates to a method for manufacturing a low-weight-improving cereal powder, which comprises washing a perennial tree, washing it thoroughly, and finely dividing it with a mortar at a weight ratio of 1: 1 to 5 and leaching at 25 to 30 ° C for one week. ≪ / RTI >

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a grain powder for low-body weight improvement according to the present invention will be described in more detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view for explaining a method for producing a grain powder for low-weight improvement according to the present invention. FIG.

First, in step a), yellowtail is extracted to obtain a yellowtail extract.

Dendropanax morbifera Lev. Is a natural protected forest that is native to Korea and is an evergreen broad-leaved arboreous tree belonging to Araliaceae. It does not fall in winter, and it is a precious arboretum in the world. It is native to the west coast, Jeju Island, Jindo, Jangheung, Wando, Haenam and Geoje Island. Especially, Jeollanamdo occupies 99% of the whole country's cultivated area. It has been used for a long time. When a bark is wound, resin liquid flows out. Hwangchil from the bark has a brilliant golden color, and Hwangchil has been used as a rare paint to decorate the outer parts of armor and metal ornaments of the emperor with golden color. It is noted as a mysterious tree that has an antiseptic effect and has excellent pharmacological effect from ancient times. I have received.

Hwangchujak contains a large amount of ingredients useful for the healing and prevention of human diseases. Recently, various functional research results have been reported. Through the help of professional producting technology and marketing support, we can provide high value-added products as health functional foods and well- And can greatly affect the regional economy.

Accordingly, the present invention has been made with intensive efforts to develop such beneficial components of the woodblock as a food composition.

The extract is washed with water, immersed in 60 to 90% methanol at a weight ratio of 1: 1 to 2, left at room temperature for 3 to 15 days, and then the extract is separated, After washing and drying, it is dipped in 60 to 90% of ethanol at a weight ratio of 1: 1 to 3, and then allowed to stand at room temperature for 1 to 3 weeks. Then, the extract is separated, Then, it is put into a container, and the mixture is mixed with 1: 1 ~ 5 weight ratio of Hwangjak tree and water, and the mixture is put in a high pressure sterilizing pot and extracted at 95 ~ 125 ℃ for 2 ~ 5 hours, Dried, and then mixed with the alcohol in a weight ratio of 1: 1 to 5, and leached at a temperature of 25 to 30 ° C for one week to obtain an extract.

The step b) is carried out by culturing the Phellinus linteus at a room temperature for 9 to 13 days in a liquid medium in which maltose is added to purified water and the sugar content is adjusted to a brix of 9 to 12 .

Phellinus linteus is a perennial mushroom which is a rare perennial mushroom which does not reproduce well and grows in trees such as mountain mulberry, oak, chestnut, and oak which live in high mountain region. . The mushroom is mainly parasitic in the dead wood which grew for decades, and it is said that the mushroom is grown in deciduous forests such as "Mongolian", "Mongolian", "Sangshin" It remains in the record under the name of fever (acupuncture). The shape of the mushroom is maintained in the form of a clump of clay at the beginning, and after the mushroom is grown, it is also called a tree (tongue) because it is shaped like a stump in a tree stump. The upper part of the tongue-like shape may appear like a clay-like color, or it may appear as a blackened part like the skin of a persimmon tree. The lower part may appear as a yellow carpet, and the upper part may appear as black or mud. When it is mushroomed, it appears to be yellow or pale yellow, and it is characterized by lack of taste and flavor. It is good for eating because it is pure and light, and digestion is good as it eats. The mushroom fruiting body grows in the form of clay at first, then stops growing in winter, turns into a mud color in the yellow part, and is a perennial mushroom that grows yellow in spring.

There is no particular limitation on the mushroom bacteria used in the present invention, but mushroom bacteria are most preferable. It is appropriate to inoculate the mushroom fungus in an amount of 5 to 10% based on the whole volume. Cultivation may be more suitable for culturing than shaking culture.

To do this, it is advisable to first cultivate Phellinus linteus in a malt liquor medium. The malt liquefied medium is prepared by adding 100 ~ 500g of malt to 1 liter of purified water, incubating at 40 ~ 70 ℃ for 8 ~ 10 hours, boiling at 90 ~ 120 ℃ for 5-10 minutes, filtering the sugar, ~ 12 and can be used as a medium.

Then, the mixed grains obtained by mixing the cleaned oats, black rice and brown rice at a weight ratio of 3 to 6: 2 to 4: 0.5 to 2 are dipped in the yellowing extract of step a) for 3 to 4 hours and dehydrated. The mixing ratio of the grain may be more preferably 5: 3: 2, and if it is out of this range, the growth effect may be undesirable.

E) Inoculating the dehydrated grains with 1 to 10% of the cultivated mushroom bacteria cultured in step b), and then culturing the inocula at 25 to 28 ° C for 20 to 35 days.

During the incubation process, it is necessary to shake the culture bottle once every 2 to 5 days to prevent the aggregation of grain if the mycelium of the condition starts to grow on the grain surface as a whole. After completion of the cultivation, the grains are lyophilized or dried using a 75 ° C hot air dryer, and finally, i) the grains dried in the above step are powdered in the usual manner and used as the desired food.

<Examples>

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  1: Manufacture of Leafwood Leaf Extract

3 kg of dried leaves of Hwangchu - wood were immersed in 3 ℓ of 70% methanol, left at room temperature for 1 week, and then the extract was separated.

Example  2: Preparation of Leaf Extract of Hwangchu

The leaves were washed and dried, and 3 kg of the extract was added to 5 liters of 90% ethanol. The leaf was leached at room temperature for 2 weeks and filtered to obtain an extract.

Example  3: Preparation of leaf extract of Hwangchil

The leaves were washed thoroughly and dried. The leaves were blended in a ratio of 1: 3 and then leached at 25 ~ 30 ℃ for 1 week.

Example 4: Preparation of grain powder

The cleaned oats, black rice, and brown rice were mixed at a weight ratio of 5: 3: 1, respectively, and then the mixed grains were dipped in the orange juice extract obtained in Example 1 for 3 hours and dehydrated. Separately, 200 g of malt was added to 1 liter of purified water, and the mixture was incubated at 50 ° C. for about 9 hours. The mixture was boiled at 100 ° C. for 5 minutes and filtered. The sugar content of the malt extract was adjusted to brix 11 to prepare a malt extract liquid medium. ( Phellinus linteus ) was inoculated in 5% volume and preincubated at room temperature for 9-13 days. Then, the dehydrated grains were inoculated with the liquid cultured mushroom strain 5% in volume, and the inoculum was cultured at 25 to 26 ° C for 30 days. During the incubation, when the mycelium began to grow on the whole surface of the grain, the culture bottle was shaken once every 2 to 5 days to prevent the aggregation of the grain. After completion of the cultivation, the grains were dried using a hot air dryer at 75 ° C and pulverized. Samples S in powder form were used for subsequent testing.

Example  5: Weight gain test

The effect of weight gain was tested using the powder S of the powdered form of Example 4 (oat-black rice-brown rice cultured powder). Samples were orally administered at 200 mg / kg / day for 15 days. The body weight and body weight of control and experimental groups were measured once a day using male ICR mice at 8 weeks of age. The experimental group was classified into group 1 (negative control): saline instead of sample, Group 2 (experimental group): oral S administration at 200 mg / kg / day.

In order to analyze the effect of body weight gain on the sample S, the powdered form was orally administered at a concentration of 200 mg / kg / day for 15 days. Experiments were performed in two groups through experimental design, and sample S was orally administered to experimental group. For comparison, the control group was fed normal diet and saline instead of the sample.

The body weights of the experimental animals were measured 15 times during the period of 15 days after the adaptation period 7 days in the animal breeding room. The results are shown in Figs. 2 and 3. FIGS. 2 and 3 are graphs showing the effect of the growth of the mice. In the control group fed only normal diet and saline, the mean body weight was 39.4 ± 1.14 g, and the mean body weight was 39.8 ± 1.64 g after 15 days. The group fed with the sample S was increased by about 0.5 g from 40.75 ± 0.5 g with an average weight of 41.25 ± 2.5 g after 15 days. The weight gain of the control group was 1.02% and the weight gain of S group was 1.23% (FIG. 3) through the average weight of the control group and each experimental group after the feeding of the general diet and the sample.

Example 6: Mean daily gain, average daily intake, dietary efficiency, and backfat thickness analysis

The daily average weight gain was calculated by taking the average body weight of the experimental animals for 15 days once a day and calculating the average daily gain per day. The average daily intake was determined by measuring the amount of feed consumed by the animal for 15 days once a day Average daily intake was calculated. The dietary efficiency was calculated by dividing the average weight gain by the average intake, and the backfat thickness was calculated by measuring the thickness after washing the backfat removed from the mouse with distilled water. FIG. 4 is a graph showing the test results of the average daily gain measured by a mouse, FIG. 5 is a graph showing an average intake amount, and FIG. 6 is a graph showing average daily intake.

6-1. Daily average weight gain, average intake and average daily intake

The average daily weight gain of the control group fed only normal diet and saline was 0.147 g. The average daily gain in the experimental group consumed for 15 days was analyzed to be 0.157 g (FIG. 4). The general food intake of the experimental animals was as follows. First, the average intake of the control group was changed from 1 day to 15 days in the order of 6g, 6.2g, 6g, 6.2g, 6.2g, 6g, 5.6g, 5.8g, 6g, 5.8g, 5.6g, 6g, And S was measured as 6 g, 6 g, 5.2 g, 5.4 g, 5.4 g, 5.6 g, 5.4 g, 5.8 g, 5.6 g, 5.6 g, 5.2 g, 5.6 g, 5.6 g and 5.4 g 5). The average daily intake (ADFI) was 5.86 ± 0.41 g in the control group and 5.56 ± 0.25 g in the experimental group (FIG. 6).

6-2. Dietary efficiency analysis

The body weight and feed intake of the experimental animals were measured, and the average weight gain and average intake were measured. Dietary efficiency was calculated by the average weight gain and average intake of the control group and each experimental group. The formula of diet efficiency (G / F) = average weight gain / average intake (Feed) was used. FIG. 7 is a graph showing the feed intake efficiency in a mouse. FIG. The dietary efficiency of the control group was 0.00501, while that of the S group was 0.00564 (FIG. 7). Compared with the control group, the experimental group showed relatively high dietary efficiency.

6-3. Field measurement and field growth analysis

The growth rate and body weight gain were calculated using the following equation using the mean total body weight and average body weight.

- Total growth rate = [(total length at the end - average length at the start) / average length at the start] X 100 - Weight gain rate = [(average weight at end - average weight at initiation / average weight at initiation) X 100

The total length of the experimental animals was measured at the beginning and the end of the experiment. The results are shown in Figs. 8 and 9. 8 is a graph showing the effect on the electric field of a mouse. 9 is a graph showing the growth rate of the whole field in a mouse. The mean total length of the control group was 21.0 ± 0.01 cm at the beginning of the experiment, and the total length at the end of the experiment was 21.46 ㅁ 0.15 cm. S was measured 20.6 ± 0.55 cm at the beginning of the experiment and the total length at the end of the experiment was 21.48 ± 0.36 cm and the total growth was about 0.88 cm (Figure 8).

As a result of the analysis of the field growth rate of the control group and each experimental group, the growth rate of the control group was 2.19% and that of the sample S was 4.27% (FIG. 9).

6-4. Back ground thickness analysis

The backfat thickness of the experimental animals was measured and analyzed at the end of the experiment. 10 is a graphed diagram showing the result of backlash thickness analysis. At the end of the experiment, the mean isokinetic thickness of the control group was 1.20 ± 0.19 mm (100%), and the average backfat thickness of the experimental group receiving S was 1.26 ± 0.16 mm (105.0%). S was slightly increased when compared with the control group.

Example 7. Analysis of muscle protein of fugue muscle

After the blood collection, the thighs and muscle tissues extracted from mice were disrupted, lysed by adding lysis buffer, and quantified by BCA kit. The concentration of muscle protein in the fuzzy muscle of experimental animals was measured and analyzed at the end of the experiment. Fig. 11 is a graph showing the concentration of protein in the fusiform muscle of a mouse. At the end of the experiment, the mean muscle protein concentration of the control group was 1.17 ± 0.02 μg / mg and S was 1.20 ± 0.014 μg / mg (FIG. 11). The muscle protein concentration of Fuji muscle after S ingestion increased the concentration of fur muscle muscle protein compared with the control group.

Example 8: Biochemical analysis in serum

The animals were fasted for 12 hours at the time of completion of the sample feeding, and then the mice were inserted into the mouse fixed frame without anesthesia, and the fasting blood was collected from the tail. The collected blood was centrifuged at 3,000 rpm (4 ° C) for 15 minutes to separate the serum and stored at -70 ° C until biochemical analysis of the serum. Total cholesterol and triglyceride in the serum of mice were measured using a blood analyzer.

Biochemical analysis in the serum of the experimental animals was carried out at the end of the experiment and the results are shown in FIGS. 12 and 13. FIG. 12 is a graph showing the total cholesterol level of mouse serum, and FIG. 13 is a graph showing the triglyceride level of mouse serum.

Total cholesterol levels in the control and experimental groups were 116.0 mg / dL in the control group and 118.9 mg / dL in the S group (FIG. 12). Compared with the total cholesterol level of the control group, there was a slight increase in the product sample but no significant change. Serum triglyceride was 81.5 mg / dL in the control group and 104.9 mg / dL in the S group (FIG. 13). S levels were increased in the experimental group compared to the control group.

The results of the above experiment showed that the intake of S contributes to increase the body weight of the experimental animals and to grow the whole field and to slightly increase the triglyceride by biochemical analysis of the lipids in the blood but the total cholesterol level is maintained in the normal range Respectively. Therefore, it is expected that the effect of increasing the body weight of S can greatly contribute to the improvement of the low body weight.

Claims (4)

a) obtaining an extract of Huangchil by extracting Huangchu tree;
b) preincubating Phellinus linteus at room temperature for 9 to 13 days in a malt liquor medium in which maltose is added to purified water and the sugar content is adjusted to 9 to 12 brix,
c) mixing the cleaned oats, black rice, and brown rice at a weight ratio of 3: 6: 2 to 4: 0.5: 2 to obtain a mixed grain;
d) immersing the mixed grain in the pyrolytic extract of step a) for 3 to 4 hours, followed by dehydration;
e) inoculating the dehydrated grains with 1 to 10% of the cultivated mushroom bacteria in step b)
f) culturing said inoculum at 25-28 DEG C for 20-35 days,
g) After inoculation When the mycelium starts to grow on the whole surface of the grain, shake the culture bottle once every 2 to 5 days to prevent the aggregation of the grain,
h) drying the cereals after completion of the cultivation by freeze drying or using a 75 ° C hot air drier and
i) powdering the dried grains in the above step. The method according to claim 1,
The step of obtaining the extract is carried out by immersing in a weight ratio of 1: 1 ~ 2 to 60 ~ 90% methanol after washing the woods, leaving the extract at room temperature for 3 to 15 days, After the wood is thoroughly cleaned and dried, it is dipped in 60 to 90% ethanol at a weight ratio of 1: 1 to 3, and then allowed to stand at room temperature for 1 to 3 weeks. The extract is then separated, Dried, and then placed in a container. The mixture is mixed at a weight ratio of 1: 1 to 5: 1 by weight of Hwangchilchu and water, and the mixture is placed in a autoclave autoclave and extracted at a temperature of 95 to 125 ° C for 2 to 5 hours. And the mixture is mixed with the alcohol in a weight ratio of 1: 1 to 5: 1, and leached at a temperature of 25 to 30 ° C for one week to obtain an extract of Hwangwolgak tree. The method according to claim 1,
The malt liquor medium is prepared by adding 100-500 g of malt to 1 liter of purified water, incubating the mixture at 40 to 70 ° C for 8 hours to 10 hours, boiling at 90 to 120 ° C for 5 to 10 minutes, filtering the resulting malt extract, 9 to 12, based on the total weight of the grain powder. A grain powder for underweight improvement, which is obtained by the method of claim 1.

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