KR20200069624A - Manufacturing method of β-glucan enhanced chaga mushroom and extract produced by the chaga mushroom - Google Patents
Manufacturing method of β-glucan enhanced chaga mushroom and extract produced by the chaga mushroom Download PDFInfo
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims abstract description 29
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- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
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- 108010022769 Glucan 1,3-beta-Glucosidase Proteins 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
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- 239000002775 capsule Substances 0.000 description 1
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 235000001497 healthy food Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
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- 239000001573 invertase Substances 0.000 description 1
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Classifications
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A23Y2220/13—
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- A23Y2220/67—
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Microbiology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 차가버섯의 유용성분 중 하나인 베타글루칸(β-glucan) 함량을 증가시키기 위하여 발효와 로스팅 공정으로 차가버섯을 처리하는 베타글루칸 함량이 증가된 차가버섯 제조방법과 이와 같은 베타글루칸이 증가된 차가버섯을 이용하여 제조되는 차가버섯 추출물에 관한 것이다. The present invention increases the content of beta-glucan to process chaga mushroom by fermentation and roasting process in order to increase the content of beta-glucan (β-glucan), which is one of the useful components of chaga mushroom, and the increased beta-glucan. It relates to a chaga mushroom extract prepared using the chaga mushroom.
차가버섯(학명: Inonotus obliquus)은 살아 있는 자작나무의 줄기나 큰 가지에서 자라나면서 자작나무의 영양분을 먹고 크며, 러시아, 북유럽, 북아메리카 등지에서 발견되고 있지만 그 중 러시아 시베리아 지역의 차가버섯이 최상의 상품가치를 지닌다.Chaga (Scientific name: Inonotus Obliquus ) grows on the trunk or large branch of a living birch, eats and grows nutrients from birch trees, and is found in Russia, Northern Europe, and North America. Among them, chaga mushrooms in Siberia, Russia, have the best product value.
차가버섯은 라노스테인(lanostane) 유형의 트리테르펜(triterpene), 에르고스테롤 (ergosterol)이나 글루코시톨(glucositole)과 같은 각종 전구체 화합물, 베타글루칸(β-glucan), 플라보노이드(flavonoid), 이노시톨(Inositol), 리그닌(Lignin) 등의 생리활성 성분을 함유하고 있으며, 이 외에도 여러 종류의 색소원, 유기산, 탄닌, 천연 스테로이드 등이 함유되어 있다. Chaga is a variety of precursor compounds, such as lanostane-type triterpene, ergosterol or glucositole, beta-glucan, flavonoid, and inositol. ), lignin, and other physiologically active ingredients. In addition, it contains various types of pigment sources, organic acids, tannins, and natural steroids.
이에 따라 차가버섯이 자생하는 러시아에서는 오래전부터 암을 비롯한 각종 질병의 치료 및 예방을 위해 섭취되어 왔고, 일본, 미국 등에서도 이러한 차가버섯의 면역증강 효과에 주목하여 캡슐, 드링크 등 각종 건강보조 식품으로 개발하고 있는 상황이다. Accordingly, in Russia, where chaga grows naturally, it has been ingested for the treatment and prevention of various diseases including cancer, and in Japan and the United States, attention has been paid to the immune-enhancing effect of chaga, and it is used as a supplement for various health supplements such as capsules and drinks. It is developing.
특히, 콜레스테롤 수치를 효과적으로 낮춰 동맥경화·고혈압 등 심혈관질환을 예방하는데 탁월한 수용성 식이섬유소인 베타글루칸은 다른 버섯 대비 매우 높은 함량으로 차가버섯에 포함되어 있다.In particular, beta-glucan, a water-soluble dietary fiber that is excellent in preventing cardiovascular diseases such as arteriosclerosis and hypertension by effectively lowering cholesterol levels, is contained in chaga mushroom in a very high content compared to other mushrooms.
이와 같은 차가버섯에서 베타글루칸의 함량을 더욱 증가시키고 또한 쉽게 추출될 수 있도록 하는 연구가 많이 진행이 되고 있는데, 그에 대한 예로서 로스팅을 통하여 달성하는 내용이 대한민국 공개특허공보 제10-2018-0064681호 기재되어 있다.Many studies have been conducted to further increase the content of beta-glucan in such chaga mushrooms and to be easily extracted. For example, the content achieved through roasting is disclosed in Korean Patent Publication No. 10-2018-0064681 It is described.
단시간에 쉽게 우려내면서도 베타글루칸 함량이 증진되도록 하기 위한 대한민국 공개특허공보 제10-2018-0064681호의 개시된 해결 수단은, The solution disclosed in Korean Patent Laid-Open No. 10-2018-0064681 for allowing the beta-glucan content to be promoted while being easily concerned in a short time,
a) 로스터기를 예열하는 단계;a) preheating the roaster;
b) 상기 로스터기에 분쇄된 차가버섯을 투입하는 단계;b) adding crushed chaga to the roaster;
c) 상기 차가버섯의 겉표면에 1차적으로 수분을 분무하는 단계;c) spraying moisture primarily on the outer surface of the chaga;
d) 상기 로스터기의 드럼 온도의 범위는 80℃ 이상 120℃ 미만이고, 상기 차가버섯의 표면 온도가 제1 온도 - 제1 온도는 47℃ 이상 및 78℃ 이하임 - 에 도달할 때까지 상기 차가버섯을 1차 로스팅하는 단계;d) The range of the drum temperature of the roaster is 80°C or more and less than 120°C, and the difference is reached until the surface temperature of the chaga reaches the first temperature-the first temperature is 47°C or more and 78°C or less. First roasting the mushrooms;
e) 1차 로스팅 후, 상기 차가버섯의 겉표면에 2차적으로 수분을 분무하는 단계;e) after the first roasting, secondly spraying moisture on the outer surface of the chaga;
f) 상기 로스터기의 드럼 온도의 범위는 120℃ 이상 124℃ 미만이고, 상기 차가버섯의 표면 온도가 상기 제1 온도보다 큰 제2 온도 - 제2 온도는 83℃ 이하임 - 에 도달할 때까지 상기 차가버섯을 2차 로스팅하는 단계;f) The range of the drum temperature of the roaster is 120°C or more and less than 124°C, until the surface temperature of the chaga is greater than the first temperature-the second temperature is 83°C or less- A second roasting of the chaga;
g) 2차 로스팅 후, 상기 차가버섯의 겉표면에 3차적으로 수분을 분무하는 단계; 및g) after the second roasting, spraying moisture on the outer surface of the chaga thirdly; And
h) 상기 로스터기의 드럼 온도의 범위는 124℃ 이상 146℃ 미만이고, 상기 차가버섯의 표면 온도가 상기 제2 온도보다 큰 제3 온도 - 제3 온도는 88℃ 이하임 - 에 도달할 때까지 상기 차가버섯을 3차 로스팅하는 단계로 구성된 제조방법이다.h) The range of the drum temperature of the roaster is 124°C or more and less than 146°C, until the surface temperature of the chaga is greater than the second temperature-the third temperature is 88°C or less. It is a manufacturing method consisting of the third step of roasting the chaga.
그러나 대한민국 공개특허공보 제10-2018-0064681호의 개시된 해결 수단은 로스팅을 3단계로 나누어서 진행하며 각 단계 전에 수분을 분무하도록 하고 있는 공정이 복잡하여 생산성에 문제가 있으며, 추출물에서의 베타글루칸 증가도 만족스럽지 못한 실정이다. However, the disclosed solution of Korean Patent Publication No. 10-2018-0064681 proceeds by dividing the roasting into three stages, and the process of spraying moisture before each stage is complicated, resulting in problems in productivity, and an increase in beta glucan in the extract. This is not satisfactory.
따라서 본 발명이 해결하고자 하는 과제는 다양한 생리 활성 기능을 보이는 베타글루칸의 함량을 간단한 제조 공정을 통하여 증진시키고 용이하게 추출될 수 있도록 차가버섯을 처리하는 제조방법과 그 제조방법에 의해 제조되어 다양한 건강 식품의 원료가 될 수 있는 차가버섯 추출물을 제공하는 것이다. Therefore, the problem to be solved by the present invention is to improve the content of beta-glucan, which exhibits various physiologically active functions, through a simple manufacturing process and to be easily extracted, a method for treating chaga mushroom and manufactured by the manufacturing method to provide various health It is to provide a chaga extract that can be used as a raw material for food.
상기 과제를 달성하기 위하여, 본 발명은,In order to achieve the above object, the present invention,
(a) 증류수 또는 정제수, 누록, 건조효모 및 유산균으로 이루어진 발효액에 차가버섯을 넣고 발효하는 단계; 및(a) fermenting chaga in a fermentation broth composed of distilled or purified water, nurok, dry yeast and lactic acid bacteria; And
(b) 상기 (a) 단계에 의해 발효가 완료된 차가버섯을 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지 로스팅하는 단계를 포함하는 것을 특징으로 하는 베타글루칸 함량이 증가된 차가버섯 제조방법을 제공한다.(b) increasing the beta-glucan content, characterized in that it comprises the step of roasting until the surface temperature of the Chaga mushroom reaches 40°C or higher and 80°C or lower. Provide a method for manufacturing chaga mushroom.
상술한 바와 같은 본 발명에 따른 제조방법에 있어서, 상기 유산균은 Lactobacillus plantaurm, Lactobacillus brevis 및 이들의 혼합물로 이루어진 군에서 선택되는 어느 하나일 수 있으며, 상기 발효액에 부가되기 전에 배지에서 5 내지 15시간 동안 배양된 것이 바람직하다.In the preparation method according to the present invention as described above, the lactic acid bacteria may be any one selected from the group consisting of Lactobacillus plantaurm , Lactobacillus brevis, and mixtures thereof, for 5 to 15 hours in a medium before being added to the fermentation broth. It is preferably cultured.
상술한 바와 같은 본 발명에 따른 제조방법에 있어서, 상기 (a) 단계의 발효는 20℃ 내지 40℃에서 40 ~ 80시간 동안 이루어지는 것이 바람직하다.In the production method according to the present invention as described above, the fermentation in step (a) is preferably performed for 40 to 80 hours at 20°C to 40°C.
상술한 바와 같은 본 발명에 따른 제조방법에 있어서, 상기 (a) 단계의 발효 전에 차가버섯을 압력 4 내지 7kgf/cm2에서 팽화시킨 다음에 사용하는 것이 바람직하다.In the manufacturing method according to the present invention as described above, it is preferable to use the chaga before the fermentation of step (a) is expanded at a pressure of 4 to 7 kgf/cm 2 .
다른 과제를 달성하기 위하여, 본 발명은 상술한 바와 같은 제조방법에 의해 제조된 차가버섯을 추출용매로 추출한 추출물을 제공한다. In order to achieve another task, the present invention provides an extract obtained by extracting chaga mushrooms prepared by the above-described manufacturing method as an extraction solvent.
상술한 본 발명에 따른 추출물에 있어서, 상기 추출용매는 물, C1∼C4 의 알코올, 및 물과 C1∼C4 의 알코올과의 혼합용매로 이루어진 군에서 선택되는 어느 하나인 것이 바람직하다.In the extract according to the present invention described above, the extraction solvent is preferably any one selected from the group consisting of water, C1 to C4 alcohol, and a mixed solvent of water and C1 to C4 alcohol.
본 발명에 따른 제조방법은 차가버섯을 발효하여 저온에서 1 단계 로스팅만으로도 베타글루칸 함량이 증가되고 추출 용이성을 향상시킬 수 있는 장점을 가지며, 이와 같은 본 발명의 제조방법에 따라 제조된 차가버섯 내지 그 추출물을 건강식품의 원료로 사용하는 경우 종래의 차가버섯을 이용한 건강식품보다 콜레스테롤 수치를 효과적으로 낮춰 동맥경화·고혈압 등 심혈관질환을 예방하는데 탁월한 효과를 나타낸다. The manufacturing method according to the present invention has the advantage of increasing the beta-glucan content and improving the ease of extraction by fermenting chaga mushroom only by one-stage roasting at low temperature, and the chaga mushroom prepared according to the manufacturing method of the present invention When the extract is used as a raw material for healthy food, it has an excellent effect in preventing cardiovascular diseases such as arteriosclerosis and hypertension by effectively lowering the cholesterol level than a health food using conventional chaga.
이하 본 발명을 실시하기 위한 구체적인 내용을 상세하게 기술한다.Hereinafter, specific contents for carrying out the present invention will be described in detail.
본 발명은 다양한 생리 활성 기능을 보이는 베타글루칸의 함량을 간단한 제조 공정을 통하여 증진시키고 용이하게 추출될 수 있도록 차가버섯을 처리하는 제조방법과 그 제조방법에 의해 제조되어 다양한 건강 식품의 원료가 될 수 있는 차가버섯 추출물을 제공하기 위하여 The present invention improves the content of beta-glucan showing various physiologically active functions through a simple manufacturing process and is manufactured by a manufacturing method for treating chaga mushroom and can be easily extracted to be a raw material for various health foods. To provide the chaga extract
(a) 증류수 또는 정제수, 누록, 건조효모 및 유산균으로 이루어진 발효액에 차가버섯을 넣고 발효하는 단계: 및(a) fermenting chaga in a fermentation broth composed of distilled or purified water, nurok, dry yeast and lactic acid bacteria: and
(b) 상기 (a) 단계에 의해 발효가 완료된 차가버섯을 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지 로스팅하는 단계를 (b) roasting the chaga which has been fermented by the step (a) until the surface temperature of the chaga reaches 40° C. or higher and 80° C. or lower.
포함하는 것을 특징으로 하는 베타글루칸 함량이 증가된 차가버섯 제조방법 및 이와 같은 제조방법에 의해 제조된 차가버섯을 추출용매로 추출한 추출물에 제공한다.Chaga mushroom production method having an increased beta-glucan content, characterized in that it comprises and provides a chaga mushroom prepared by such a manufacturing method to the extract extracted with an extraction solvent.
상술한 본 발명에 따른 제조방법에 있어서, 상기 누룩은 국자(麴子)·주매(酒媒)라고도 불리는 것으로서, 익히지 않은 곡물류를 분쇄한 후 물을 첨가하면서 반죽한 다음 원판이나 사각판형상 또는 구(球)형상으로 성형한 다음 적당한 온도조건에서 띄워 누룩곰팡이를 번식 및 배양시켜 제조하는 것으로, 예로부터 술을 빚을 때 반드시 사용되는 발효제로서 사용되는 것으로서, 본 발명이 속하는 기술 분야에 널리 알려진 것이라면 특별한 제한 없이 사용이 가능하다.In the manufacturing method according to the present invention described above, the yeast is also referred to as scoop (주子), jumae (酒媒), after crushing the uncooked grains and kneading while adding water and then in the form of a disc or square plate or sphere It is molded into a (spherical) shape and then produced by breeding and cultivating yeast mold by floating at a suitable temperature condition, and is used as a fermenting agent that is necessarily used when making liquor since ancient times. It can be used without special restrictions.
또한, 상기 건조효모는 수분이 많아 부패하기 쉬운 부패하지 않게 저장할 수 있도록 건조시킨 효모로서 본 발명이 속하는 기술 분야에 널리 알려진 것이라면 제조방법, 수분 함량에 구애받지 않고 사용이 가능하며, 빵효모, 맥주효모 등 어떠한 효모의 건조효모도 제한 없이 사용 가능하다.In addition, the dry yeast is a yeast that is dried so that it can be stored easily to perish due to a large amount of moisture, and if it is widely known in the technical field to which the present invention pertains, it can be used regardless of the manufacturing method and moisture content, baker's yeast, beer Dry yeast of any yeast such as yeast can be used without limitation.
그리고 상기 유산균은 당류를 발효하여 에너지를 획득하고 다량의 락트산을 생성하는 세균의 총칭으로서 이와 같은 유산균의 정의에 적합한 것은 Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Bifidobacterium 등의 균속이며, 형태적으로는 구균(Lactococcus, Pediococcus, Leuconostoc)과 간균(Lactobacillus, Bifidobacterium)으로 나누어진다. 본 발명에서는 이와 같은 유산균은 그 종류에 상관없이 모두 사용 가능하나 본 발명자의 다양한 시험 결과 베타글루칸의 함량 증진을 위한 발효에는 Lactobacillus plantaurm, Lactobacillus brevis 및 이들의 혼합물로 이루어진 군에서 선택되는 어느 하나를 사용하는 것이 바람직한 것으로 판명이 되었으며, 혼합물을 사용하는 경우에는 동일한 비율로 사용하는 것이 본 발명에 요구하는 발효에 효율적이다.In addition, the lactic acid bacteria is a generic term for bacteria that ferment sugars to obtain energy and generate a large amount of lactic acid.Suitable for the definition of such lactic acid bacteria is a genus of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Bifidobacterium, etc. It is divided into Lactococcus, Pediococcus, Leuconostoc) and Bacillus (Lactobacillus, Bifidobacterium). In the present invention, such a lactic acid bacteria can be used regardless of the type, but the various test results of the present inventors use any one selected from the group consisting of Lactobacillus plantaurm , Lactobacillus brevis, and mixtures thereof for fermentation to increase the content of beta glucan. It has been found to be desirable, and when using a mixture, it is effective for fermentation required for the present invention to use it in the same proportion.
또한, 상기 유산균은 발효액에 부가되기 전에 MRS 배지와 같은 배지에 5 내지 15시간 동안 배양하여 그 활성을 증진시킨 것을 사용하는 것이 바람직하다.In addition, the lactic acid bacteria are preferably used to enhance their activity by incubating for 5 to 15 hours in a medium such as MRS medium before being added to the fermentation broth.
본 발명에 따른 제조방법에서 상기 발효액과 차가버섯은 구성 비율은 특별한 제한이 없으나 그 예를 들면, 증류수 또는 정제수 300㎖, 차가버섯 250g, 누룩 50g, 건조효모 5g, 유산균(Lactobacillus plantaurm 0.25g와 Lactobacillus brevis 0.25g) 0.5g일 수 있다.In the manufacturing method according to the present invention, the fermentation broth and chaga mushroom have no specific limitations, but for example, 300 ml of distilled or purified water, chaga mushroom 250 g, yeast 50 g, dry yeast 5 g, lactic acid bacteria (Lactobacillus plantaurm 0.25 g and Lactobacillus) brevis 0.25g) 0.5g.
그리고 발효의 온도 조건 및 시간은 특별한 제한을 받지 않으나 본 발명자의 다양한 시험 결과에 의하면, 20℃ 내지 40℃에서 40 ~ 80시간 동안 이루어지는 것이 바람직하다.And the temperature conditions and time of fermentation are not particularly limited, but according to various test results of the present inventors, it is preferable to be performed at 20°C to 40°C for 40 to 80 hours.
또한, 본 발명에서 사용되는 차가버섯은 특별한 제한이 없으나 발효를 하기 전에 차가버섯을 압력 4 내지 7kgf/cm2에서 팽화시킨 다음에 발효 단계에 사용하는 것이 바람직하다.In addition, the chaga mushroom used in the present invention has no particular limitation, but it is preferred to use the chaga mushroom after swelling at a pressure of 4 to 7 kgf/cm 2 before fermentation.
상기 팽화(Puffing)는 고압 상태에서 압력을 갑자기 낮추어서 팽창시켜 다공성으로 만들어 표면적을 증가시키는 공법을 말하는 것으로서, 본 발명의 차가버섯에 적용을 하게 되면 발효 및 로스팅의 효율성을 높여 베타글루칸 증가에 매우 효과적이며, 압력은 4 내지 7kgf/cm2에서 팽화시키는 것이 가장 바람직하다. The swelling (Puffing) refers to a method of increasing the surface area by increasing the pressure by suddenly lowering the pressure under high pressure to increase the surface area. And the pressure is most preferably expanded at 4 to 7 kgf/cm 2 .
이어서 발효가 완료가 되면 발효액에서 차가버섯을 분리하여 수분을 제거하지 하지 않은 상태에서 로스터기에 넣고 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지 로스팅하면 본 발명에 따른 차가버섯의 제조는 완료된다.Subsequently, when the fermentation is completed, the chaga is removed from the fermentation broth and placed in a roaster without removing moisture, and roasted until the surface temperature of the chaga reaches 40°C or higher and 80°C or lower. The manufacturing of is completed.
상기 로스팅(Roasting) 방법은 식품 등의 가공에 있어 해당 식품 자체의 고유한 향미와 색을 얻기 위한 원료의 가공 방법으로, 로스팅 처리는 분해, 합성, 축합 등의 반응에 의해 수용성 고형분의 함량을 증가시키고 갈색화 반응을 일으켜 갈색 색소 및 향기성분을 생성하며, 이때 생성된 아미노-카보닐 반응생성물들은 항산화성 외에도 여러 가지 생리활성을 나타내는 것으로 알려져 있다. 이러한 로스팅 가공 방법은 커피, 코코아, 보리차 등에 주로 사용되는 공정이다. 버섯류 식품에 가공에 있어서도 원료 버섯(영지버섯, 표고버섯 등)의 맛과 향을 증진시키기 위해 전처리 공정에서 로스팅하는 방법이 공지된 바 있다. The roasting method is a processing method of a raw material to obtain a unique flavor and color of the food itself in the processing of food, etc., and the roasting process increases the content of water-soluble solids by reactions such as decomposition, synthesis, and condensation. And browning reaction to produce brown pigment and scent component, and the amino-carbonyl reaction products produced are known to exhibit various physiological activities in addition to antioxidant properties. This roasting process is a process mainly used for coffee, cocoa, barley tea, and the like. It has been known how to roast in a pre-treatment process to improve the taste and aroma of raw mushrooms (youngji mushrooms, shiitake mushrooms, etc.) in processing mushroom foods.
본 발명에서는 사용되는 로스터기에 대한 특별한 제한도 없으며, 미리 예열할 수도 있으며 하지 않고 진행할 수도 있는 등 특별한 제한이 없으나 다만 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지만 로스팅하는 조건을 만족하면 된다.In the present invention, there is no particular limitation on the roaster used, and there is no particular limitation such as preheating or proceeding without it, but only roasting conditions until the surface temperature of chaga reaches 40℃ or higher and 80℃ or lower. You are satisfied.
본 발명의 로스팅 시간은 차가버섯의 크기, 두께, 상태 및 로스터기의 예열 정도에 따라 다르게 되어 크게 중요한 요소는 아니며 상기 온도 조건에 가장 바람직한 것은 약 70℃이다.The roasting time of the present invention varies greatly depending on the size, thickness, condition of the chaga, and the degree of preheating of the roaster, and is not a significant factor, and the most preferable for the temperature condition is about 70°C.
상술한 바와 같은 방법으로 제조된 차가버섯을 추출용매를 통하여 추출하면 본 발명에 따른 추출물의 제조가 완료되며, 본 발명에서는 추출용매 및 그 추출용매에 따른 추출조건은 본 발명이 속하는 기술분야에 널리 알려진 것이라면 특별한 제한없이 사용이 가능하나, 추출용매는 물, C1∼C4 의 알코올, 및 물과 C1∼C4 의 알코올과의 혼합용매로 이루어진 군에서 선택되는 어느 하나를 사용하는 것이 바람직하다.Extraction of chaga prepared by the above-described method through an extraction solvent completes the preparation of the extract according to the present invention. In the present invention, the extraction solvent and the extraction conditions according to the extraction solvent are widely used in the technical field to which the present invention pertains. If known, it can be used without particular limitation, but it is preferable to use any one selected from the group consisting of water, C1 to C4 alcohol, and a mixed solvent of water and C1 to C4 alcohol.
이하, 실시예를 통하여 본 발명을 상세하게 설명하기로 한다. 이하 후술하는 실시예는 본 발명을 설명하기 위한 것으로서 본 발명의 보호범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. The examples described below are for explaining the present invention, and do not limit the protection scope of the present invention.
<< 실시예Example 1: 본 발명에 따른 차가버섯 재배> 1: Chaga cultivation according to the present invention>
1,000㎖ 삼각플라스크에 증류수 300㎖, 차가버섯 250g, 누룩 50g, 건조효모 5g, Lactobacillus plantaurm 0.5g을 넣고 28℃에서 60시간 동안 발효한 후에 차가버섯만을 분리하여 차가버섯의 표면 온도가 70℃일 때 로스팅을(드럼 내부 온도는 108℃, 로스팅 시간 4분)종료하여 본 발명에 따른 차가버섯 제조하였다.When 300 ml of distilled water, 250 g of chaga mushroom, 50 g of yeast, 5 g of dry yeast, 0.5 g of Lactobacillus plantaurm are added to a 1,000 ml Erlenmeyer flask, fermented at 28° C. for 60 hours, and then only the chaga is separated, when the surface temperature of the chaga is 70° C. Roasting (drum internal temperature is 108°C, roasting time 4 minutes) was terminated to prepare chaga mushroom according to the present invention.
<< 실시예Example 2: 본 발명에 따른 차가버섯 재배> 2: Chaga cultivation according to the present invention>
본 실시예는 실시예 1과 동일하면 다만 유산균으로 Lactobacillus brevis을 사용한 것에 차이가 있다.This Example is the same as in Example 1, except that Lactobacillus brevis is used as a lactic acid bacteria.
<< 실시예Example 3: 본 발명에 따른 차가버섯 재배> 3: Chaga cultivation according to the present invention>
본 실시예는 실시예 1과 동일하면 다만 유산균으로 Lactobacillus plantaurm 0.25g와 Lactobacillus brevis 0.25g을 사용한 것에 차이가 있다.This embodiment is the same as in Example 1, except that Lactobacillus plantaurm 0.25g and Lactobacillus brevis 0.25g are used as lactic acid bacteria.
<< 실시예Example 4: 본 발명에 따른 차가버섯 재배> 4: Chaga cultivation according to the present invention>
본 실시예는 실시예 3과 동일하면 다만 유산균으로 사용된 Lactobacillus plantaurm 과 Lactobacillus brevis 를 MRS 배지에서 10시간 동안 배양한 것으로 사용하였다.This Example was the same as in Example 3, however, Lactobacillus plantaurm and Lactobacillus brevis used as lactic acid bacteria were used as cultured for 10 hours in MRS medium.
<< 실시예Example 5: 본 발명에 따른 차가버섯 재배> 5: Chaga cultivation according to the present invention>
본 실시예는 실시예 4와 동일하면 다만 발효 전에 차가버섯을 팽화기를 이용하여 압력 4kgf/cm2에서 팽화시킨 것을 사용하였다.In the present example, if the same as in Example 4, but the fermentation of chaga using a swelling machine before fermentation was used to swell at a pressure of 4kgf / cm 2 .
<< 비교예Comparative example 1: 종래의 차가버섯 제조방법> 1: Conventional Chaga Mushroom Manufacturing Method>
차가버섯 250g을 다음과 같은 단계로 로스팅하여 제조하였다.Chaga 250g was prepared by roasting in the following steps.
1단계 로스팅은 차가버섯의 표면 온도가 78℃일 때 종료되었고(드럼 내부 온도는 118℃), 2단계 로스팅은 차가버섯의 표면 온도가 83℃일 때 종료되었고(드럼 내부 온도는 123℃), 3단계 로스팅은 차가버섯의 표면 온도가 88℃일 때 종료되었다(드럼 내부 온도는 135℃이었음) 로스팅 시간은 각각 4분, 3분, 7분이었다. 또한 각 로스팅 단계 이전에 차가버섯 표면에 수분을 분무하였으며 구체적으로는 각 로스팅 단계 직전 6ml/sec의 속도로 분무하였다.The first stage roasting was terminated when the surface temperature of the chaga was 78°C (drum internal temperature was 118°C), and the second stage roasting was terminated when the surface temperature of the chaga was 83°C (drum internal temperature was 123°C), The three-stage roasting was terminated when the surface temperature of chaga was 88°C (the drum internal temperature was 135°C), and the roasting times were 4 minutes, 3 minutes, and 7 minutes, respectively. In addition, water was sprayed on the surface of chaga before each roasting step, and specifically, sprayed at a rate of 6 ml/sec immediately before each roasting step.
<< 실험예Experimental Example : 베타글루칸 함량 측정>: Beta glucan content measurement>
실시예와 비교예 및 대조군으로 아무 처리도 하지 않은 차가버섯에 대하여 베타글루칸 함량을 측정하였다. 측정은 Megazyme kit인 Mixed-Linkage β-glucan kit를 사용하였으며, 총 글루칸 함량(total-glucan)에서 알파글루칸 함량α-glucan)을 빼는 방식으로 베타글루칸 함량을 측정하였다. 측정은 3회 반복되었다.Beta-glucan content was measured for chaga mushrooms that were not treated as examples, comparative examples, and controls. For measurement, a Megazyme kit, a Mixed-Linkage β-glucan kit, was used, and the beta glucan content was measured by subtracting the alpha glucan content from the total glucan content (total-glucan). Measurements were repeated 3 times.
총 글루칸 함량의 구체적인 측정 방법은 다음과 같다. The specific measuring method of total glucan content is as follows.
우선 차가버섯 100mg에 15ml HCl을 넣고 45분간 방치한 후 10ml의 물을 첨가하여 2시간 반응시키고 10ml의 2N KOH를 첨가한 다음, 200mM sodium acetate 완충액으로 100ml로 증액한 후 원심분리하여 상등액 0.1ml를 용액[(exo-1,3 β-glucanase)와 β-glucosidase의혼합액]과 혼합하고 1시간 반응시켰다. First, add 15 ml HCl to 100 mg of Chaga mushroom, leave for 45 minutes, react for 2 hours by adding 10 ml of water, add 10 ml of 2N KOH, and then increase to 100 ml with 200 mM sodium acetate buffer, centrifuge to add 0.1 ml of supernatant. The solution was mixed with [(exo-1,3 β-glucanase) and β-glucosidase] and reacted for 1 hour.
다음으로, 3ml GOPOD 혼합액(glucose reagent + glucose oxidase, peroxidase, 4- aminoantipyridine)을 넣고 20분간 반응시킨 후 510nm에서 흡광도를 측정하였다.Next, 3 ml GOPOD mixed solution (glucose reagent + glucose oxidase, peroxidase, 4-aminoantipyridine) was added and reacted for 20 minutes, and absorbance was measured at 510 nm.
알파글루칸 함량의 구체적인 측정 방법은 다음과 같다. The specific measurement method of alpha glucan content is as follows.
우선 차가버섯 100mg에 2ml KOH를 넣고, 혼합한 후 20분간 ice water bath에서 균질화 하였다. 다음으로 8ml 12M sodium acetate buffer를 넣은 후 용액(50% glycerol + amyloglucosidase 1,630 U/ml + invertase 500 U/ml solution)을 0,2ml 혼합하여 30분 반응 후 원심분리하였다. 이후 상등액 0.1ml에 GOPOD 혼합액을 첨가First, 2 ml KOH was added to 100 mg of chaga, mixed, and then homogenized in an ice water bath for 20 minutes. Next, after adding 8 ml 12M sodium acetate buffer, the solution (50% glycerol + amyloglucosidase 1,630 U/ml + invertase 500 U/ml solution) was mixed with 0,2 ml and centrifuged after 30 minutes reaction. After that, add GOPOD mixed solution to 0.1 ml of supernatant
하여 20분 반응 후 510nm에서 흡광도를 측정하였다.After 20 minutes of reaction, absorbance was measured at 510 nm.
이와 같은 방법으로 측정된 베타글루칸의 함량을 하기 표 1에 나타냈다.The content of beta-glucan measured in this way is shown in Table 1 below.
상기 표 1에서 본 바와 같이 아무 처리도 하지 않은 대조군에 비하여 온도 조건을 달리하며 수분을 분무하면서 3단계 로스팅을 거친 비교예 1에서 증가되는 것을 확인할 수 있었으며, 그러나 그 증가 폭은 크지 않았으나, 발효를 한 후에 1단계 저온 로스팅만을 한 본 발명의 실시예에서는 비교예보다 훨씬 큰 폭으로 증가하는 것을 확인할 수 있었으며, 유산균으로 혼합 유산균을 사용한 실시예 3과 미리 배지하여 배양하여 활성을 증가시킨 실시예 4에서 우수한 효과를 보이는 것을 알 수 있다. As shown in Table 1, it was confirmed that the temperature was increased in Comparative Example 1 after three stages of roasting while spraying moisture with different temperature conditions compared to the control group without any treatment, but the increase was not large, but the fermentation was not large. In the example of the present invention, after only one-step low-temperature roasting, it was confirmed that the increase was significantly greater than that of the comparative example, and Example 3 using mixed lactic acid bacteria as lactic acid bacteria and cultured in advance to increase activity by culturing in advance It can be seen that it shows excellent effect.
또한, 팽화시킨 버섯을 사용한 실시예 5에서는 현저하게 증가된 효과를 볼 수 있었으며, 팽화에 의해 추출 효율로 향상될 것으로 예상이 된다.In addition, in Example 5 using puffed mushrooms, a remarkably increased effect was seen, and it is expected that the puffing will improve the extraction efficiency.
이상에서 살펴본 바와 같이 본 발명에 따른 제조방법은 차가버섯을 발효하여 저온에서 1 단계 로스팅만으로도 베타글루칸 함량이 증가되고 추출 용이성을 향상시킬 수 있는 장점을 가지며, 이와 같은 본 발명의 제조방법에 따라 제조된 차가버섯 내지 그 추출물을 건강식품의 원료로 사용하는 경우 종래의 차가버섯을 이용한 건강식품보다 콜레스테롤 수치를 효과적으로 낮춰 동맥경화·고혈압 등 심혈관질환을 예방하는데 탁월한 효과를 나타낼 것이다.As described above, the manufacturing method according to the present invention has the advantage of increasing the beta-glucan content and improving the extraction easiness even by one-step roasting at low temperature by fermenting chaga, and according to the manufacturing method of the present invention When used as a raw material for health food, the chaga mushroom or its extract will effectively lower cholesterol levels than the health food using the conventional chaga mushroom, and will have an excellent effect in preventing cardiovascular diseases such as arteriosclerosis and hypertension.
Claims (7)
(b) 상기 (a) 단계에 의해 발효가 완료된 차가버섯을 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지 로스팅하는 단계를 포함하는 것을 특징으로 하는 베타글루칸 함량이 증가된 차가버섯 제조방법.
(a) fermenting chaga with fermented liquid consisting of distilled or purified water, nurok, dry yeast and lactic acid bacteria: and
(b) the beta-glucan content increased, characterized in that it comprises the step of roasting until the surface temperature of the Chaga mushroom reaches 40°C or higher and 80°C or lower. Chaga mushroom manufacturing method.
The method of claim 1, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus plantaurm , Lactobacillus brevis, and mixtures thereof.
The method of claim 1 or 2, wherein the lactic acid bacteria are cultured for 5 to 15 hours in a medium before being added to the fermentation broth.
The method of claim 1 or 2, wherein the fermentation of step (a) is performed at 20°C to 40°C for 40 to 80 hours.
[4] The method of manufacturing chaga mushroom having increased beta-glucan content according to claim 3, wherein the chaga mushroom is expanded and then used at a pressure of 4 to 7 kgf/cm 2 before fermentation in step (a).
(b) 상기 (a) 단계에 의해 발효가 완료된 차가버섯을 차가버섯의 표면 온도가 40℃ 이상 및 80℃ 이하에 도달할 때까지 로스팅하는 단계를
통하여 제조된 차가버섯을 추출용매로 추출하여 제조되는 차가버섯 추출물.
(a) fermenting chaga into fermentation broth consisting of distilled or purified water, nurok, dry yeast and lactic acid bacteria, and
(b) roasting the chaga which has been fermented by the step (a) until the surface temperature of the chaga reaches 40° C. or higher and 80° C. or lower.
Chaga Mushroom Extract produced by extracting Chaga Mushroom prepared through extraction solvent.
The chaga extract according to claim 6, wherein the extraction solvent is any one selected from the group consisting of water, C1 to C4 alcohol, and a mixed solvent of water and C1 to C4 alcohol.
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| KR20180064681A (en) | 2016-12-06 | 2018-06-15 | 주식회사 해송케이엔에스 | Roasting method for enhancing beta-glucan of chaga mushroom and method for preparing chaga mushroom leached tea |
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