KR20220023356A - Prebiotics composition rich in dietary fiber including mushroom extract and probiotics composition including thereof - Google Patents

Abstract

The present invention relates to a prebiotics composition comprising a mushroom extract and a probiotics composition comprising the same, wherein the prebiotics composition is rich in dietary fiber by comprising the tertiary extracted mushroom extract. In addition, the probiotics composition comprising the same facilitates the proliferation of lactic acid bacteria strains and has abundant lactic acid bacteria strains, thereby exhibiting efficacy such as the intestinal function of lactic acid bacteria and the improvement of immunity and the anti-obesity effect such as inhibiting the rise of blood sugar due to the dietary fiber and lowering a blood cholesterol level.

Description

A prebiotic composition rich in dietary fiber containing mushroom extract and a probiotic composition containing the same

The present invention relates to a prebiotic composition comprising a mushroom extract and a probiotic composition comprising the same, wherein the prebiotic composition contains a tertiary-extracted mushroom extract, so that it is rich in dietary fiber. In addition, since the probiotic composition containing it has an abundant lactobacillus strain because it facilitates the proliferation of lactic acid bacteria strains, not only the effects of lactobacilli intestinal action and immunity improvement, but also the effect of suppressing the rise of blood sugar by the dietary fiber and lowering the blood cholesterol level, etc. It has properties that show anti-obesity effects.

Human life expectancy is increasing day by day due to the development of science and medicine in modern society, but the incidence of adult diseases such as obesity, diabetes and high blood pressure is also increasing due to changes in eating habits, stress, and lack of exercise. In order to solve these problems, the latest pharmaceutical research is being carried out continuously, and research on natural substances and health functional food development using them is also being actively conducted.

Among the foodstuffs consumed on a daily basis, they contain physiologically active substances that are effective for health promotion and maintenance.

Mushrooms contain various nutrients important to the human body, such as carbohydrates, proteins, vitamins, amino acids, and minerals. Or as a functional food, production and consumption are increasing.

On the other hand, fermented milk is fermented milk or milk products with lactic acid bacteria and yeast. In addition to the nutritional components of milk, it contains organic acids, amino acids, peptides, trace amounts of physiologically active substances and lactic acid bacteria produced by the action of probiotic lactic acid bacteria. In addition, it is reported that it exhibits excellent functions in preventing adult diseases and promoting health of modern people, such as suppression of harmful bacteria in the intestine, improvement of intestinal function, maintenance of balance of intestinal flora and intestinal function, anticancer effect by stimulation of the immune system, and lowering effect of blood cholesterol. there is.

Accordingly, various types of fermented milk products with added functional substances are being developed, and research on fermented milk with enhanced functionality as well as food preferences and new physiological activities is being actively conducted.

Examples of fermented milk with enhanced physiological activity include “Fermented milk for preventing adult diseases and manufacturing method thereof” in Korean Patent Registration No. 10-0476302 and “Method for producing fermented shiitake mushroom for improving liver function” in Korean Patent Laid-Open No. 10-2017-0036254 ” can be heard.

However, as in the prior literature, technologies for fermented milk containing mushroom extract are being developed, but looking at the dietary fiber contained in fermented milk prepared in the same way as in the prior art, most of the insoluble dietary fiber content is significantly higher than that of soluble dietary fiber content. appears to be

Accordingly, there is an urgent need to research and develop a fermented milk product with a higher content of soluble dietary fiber, which has a physiologically active function that allows food to stay in the stomach for a long time so that blood sugar rises slowly and prevents insulin from being secreted all at once. .

The present invention has been devised to solve the problems of the prior art, and an object of the present invention is to provide a dietary fiber-rich prebiotic composition comprising a mushroom extract and an additive, and a method for manufacturing the same.

Another object of the present invention is to provide a probiotic composition comprising the prebiotic composition and lactic acid bacteria strain, and a method for preparing the same.

As a technical means for achieving the above-described technical problem, an aspect of the present invention is

A prebiotic composition comprising a mushroom extract and an additive, wherein the mushroom extract comprises a reishi mushroom extract, and the additive comprises a material selected from the group consisting of crude oil, milk powder, sugar, and combinations thereof, The prebiotic composition provides a dietary fiber-rich prebiotic composition, characterized in that the content of dietary fiber is 30 parts by weight or more relative to 100 parts by weight of the mushroom extract.

The content of the dietary fiber may be characterized in that it is 60 parts by weight to 80 parts by weight based on 100 parts by weight of the mushroom extract.

The dietary fiber includes soluble dietary fiber and insoluble dietary fiber, the content of the soluble dietary fiber relative to 100 parts by weight of the total dietary fiber is 40 parts by weight to 80 parts by weight, and the content of the insoluble dietary fiber is 20 parts by weight to 60 parts by weight.

The mushroom extract is, in addition to the reishi mushroom extract, from the group consisting of shiitake, king oyster mushroom, enoki mushroom, oyster mushroom, matsutake mushroom, situation mushroom, sea oyster mushroom, oyster mushroom, chaga mushroom, enoki mushroom, and combinations thereof It may be characterized by further comprising an extract of the selected mushroom.

The content of the mushroom extract may be 400 parts by weight to 600 parts by weight based on 100 parts by weight of the additive.

The powdered milk may be at least one selected from whole milk powder and skim milk powder.

The sugar may be characterized in that it includes a sugar selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrins, and combinations thereof.

The oligosaccharides may include oligosaccharides selected from the group consisting of fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, soybean oligosaccharides, and combinations thereof.

The prebiotic composition may be characterized in that it further comprises a material selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof.

In addition, another aspect of the present invention,

It provides a dietary fiber-rich probiotic composition comprising the dietary fiber-rich prebiotic composition and lactic acid bacteria strain.

The lactic acid bacteria strain is Lactobacillus (Lactobacillus), Streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), complex lactic acid bacteria ABT-B strains and combinations thereof comprising a lactic acid bacteria strain selected from the group consisting of It may be characterized by

In addition, another aspect of the present invention,

Putting a mixture of mushrooms and purified water into an extractor to perform primary extraction at a temperature of 80°C to 120°C; Secondary extraction of the first-extracted mixture at a temperature of 60°C to 100°C; preparing a mushroom extract by tertiary extraction of the second-extracted mixture at a temperature of 40°C to 80°C; and mixing an additive comprising a material selected from the group consisting of crude oil, powdered milk, sugar, and combinations thereof with the prepared mushroom extract and homogenizing to prepare a prebiotic composition; characterized in that it comprises a Provided is a method for preparing a prebiotic composition rich in dietary fiber.

The mushroom extract may be characterized in that it comprises a reishi mushroom extract.

The prebiotic composition may be characterized in that the content of dietary fiber relative to 100 parts by weight of the mushroom extract is 30 parts by weight or more.

In addition, the last other aspect of the present invention,

inoculating the lactic acid bacteria strain into the prepared prebiotic composition; and culturing the inoculated lactic acid bacteria strain; provides a method for producing a dietary fiber-rich probiotic composition comprising a.

The prebiotic composition according to the present invention may have abundant dietary fiber by including the tertiary extracted mushroom extract. In addition, the dietary fiber contained in the mushroom extract may contain a large amount of soluble dietary fiber having a physiologically active function as well as insoluble dietary fiber. Therefore, when the prebiotic composition is ingested, it may have the effect of greatly improving bowel activity due to the abundant dietary fiber.

In addition, in the case of inoculating and culturing a lactic acid bacteria strain in the prebiotic composition, it may represent a more excellent lactic acid bacteria growth rate. Accordingly, the probiotic composition cultured by inoculating the lactic acid bacteria strain into the prebiotic composition may have an abundant lactic acid bacteria strain. Accordingly, the probiotic composition may exhibit anti-obesity effects such as suppression of increase in blood sugar by dietary fiber and lowering of blood cholesterol levels, as well as effects such as intestinal function of lactic acid bacteria and improvement of immunity.

1 is a flowchart schematically illustrating a method for preparing a prebiotic composition according to an embodiment of the present invention.
2 is a flowchart schematically illustrating a method for preparing a probiotic composition according to an embodiment of the present invention.
3a and 3b are graphs showing the content of dietary fiber contained in general food.
4 is a graph showing the anti-obesity effect of yogurt prepared according to an embodiment and a comparative example of the present invention.
5A and 5B are graphs showing the effect of reducing the triglyceride content and the total cholesterol content of yogurt prepared according to an embodiment and a comparative example of the present invention, respectively.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following description of the present invention refers to, by way of illustration, specific embodiments in which the present invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention with respect to one embodiment. In addition, it should be understood that the position or arrangement of individual components in each disclosed embodiment may be changed without departing from the spirit and scope of the present invention.

Accordingly, the detailed description set forth below is not intended to be taken in a limiting sense, and the scope of the present invention, if properly described, is limited only by the appended claims, along with all scope equivalents as those claimed.

Hereinafter, in order to enable those of ordinary skill in the art to easily practice the present invention, it will be described in detail with reference to preferred embodiments of the present invention.

The first aspect of the present application is

A prebiotic composition comprising a mushroom extract and an additive, wherein the mushroom extract comprises a reishi mushroom extract, and the additive comprises a material selected from the group consisting of crude oil, milk powder, sugar, and combinations thereof, The prebiotic composition provides a dietary fiber-rich prebiotic composition, characterized in that the content of dietary fiber is 30 parts by weight or more relative to 100 parts by weight of the mushroom extract.

The second aspect of the present application is

It provides a dietary fiber-rich probiotic composition comprising the dietary fiber-rich prebiotic composition and lactic acid bacteria strain according to the first aspect of the present application.

Hereinafter, the dietary fiber-rich prebiotic composition according to the first aspect of the present application and the dietary fiber-rich probiotic composition according to the second aspect of the present application will be described in detail.

In one embodiment of the present application, the prebiotic composition may include a mushroom extract. In general, edible mushrooms with good taste contain a lot of amino acids, mannite, trehalose, and other vitamins and enzymes such as ergosterine, a precursor of vitamin B2 and vitamin D. In addition, as mushrooms are known to be effective in anti-aging and preventing and treating adult diseases such as anti-cancer effect, anti-mutagenicity effect, serum lipid lowering effect, immune enhancing effect, etc. Edible and medicinal mushrooms, such as reishi, shiitake, king oyster mushroom, Sangha, agaricus, ink, mulberry, horseshoe, and shiitake, are known as mushrooms that are expected to be physiologically active.

In particular, polysaccharide protein complex, a polysaccharide and protein complex contained in hot water extract, has been reported as a medicinal ingredient of reishi mushroom, and the effects of inhibiting cancer cell growth, treating essential hypertension, and inhibiting the production of lipid peroxide have been reported. Shiitake mushrooms, which are widely used for food, are also widely used for medicinal purposes because they have anticancer activity, cholesterol lowering activity, tonicity, diuresis, high blood pressure, nephritis, asthma, gastric ulcer, etc. Its lipid lowering action and liver damage inhibitory action have been reported. In addition, it has been reported that the polysaccharide extract of king oyster mushroom has the effect of lowering serum cholesterol, inhibiting carbon tetrachloride-induced liver damage, and the antioxidant effect of fruiting body and mycelium extract of king oyster mushroom.

In one embodiment of the present application, the mushroom extract may include a reishi mushroom extract, and the reishi mushroom used in the extract has a higher total dietary fiber content than other mushrooms or foods, as shown in FIGS. 3A and 3B . Because it has, the prebiotic composition containing it may have a rich dietary fiber content. On the other hand, the reishi mushroom may have high physiological activity because it has a much higher content of soluble dietary fiber than insoluble dietary fiber.

In one embodiment of the present application, the mushroom extract is, in addition to the reishi mushroom extract, shiitake mushroom, king oyster mushroom, enoki mushroom, oyster mushroom, oyster mushroom, situation mushroom, sea oyster mushroom, oyster mushroom, chaga mushroom, enoki mushroom and It may further include an extract of a mushroom selected from the group consisting of combinations thereof, and preferably further include an extract of shiitake and shiitake mushroom. That is, according to an embodiment of the present application, the mushroom extract included in the prebiotic composition may be a reishi mushroom extract, a shiitake mushroom extract, and a shiitake mushroom extract. In this case, the content of the shiitake mushroom extract relative to 1 part by weight of the reishi mushroom extract may be 5 parts by weight to 20 parts by weight, and the content of the king oyster mushroom extract may be 50 parts by weight to 200 parts by weight. Preferably, according to an embodiment of the present application, the content of the shiitake mushroom extract relative to 1 part by weight of the reishi mushroom extract may be 10 parts by weight, and the content of the shiitake mushroom extract may be 100 parts by weight.

In one embodiment of the present application, the mushroom extract may be an extract of a fruiting body or a mycelium, preferably using a fruiting body extract.

In one embodiment of the present application, the prebiotic composition may include an additive. In this case, the additive may include a material selected from the group consisting of crude oil, powdered milk, sugar, and combinations thereof. Meanwhile, the additive may be mixed with the mushroom extract and homogenized to form a lactic acid bacteria culture composition, that is, a prebiotic composition. In this case, the content of the mushroom extract may be 400 parts by weight to 600 parts by weight based on 100 parts by weight of the additive, preferably 400 parts by weight to 500 parts by weight, and more preferably 450 parts by weight to 500 parts by weight. can On the other hand, when the content of the mushroom extract is less than 400 parts by weight compared to 100 parts by weight of the additive, the content of the mushroom extract is relatively small, and the prebiotic composition including it may contain less dietary fiber, and more than 600 parts by weight. In this case, the content of the additive is relatively small, which may cause difficulties in culturing lactic acid bacteria in the future. According to an embodiment of the present application, the content of the mushroom extract may be about 487 parts by weight based on 100 parts by weight of the additive.

In one embodiment of the present application, the powdered milk may be whole milk powder and/or skim milk powder, preferably skim milk powder. On the other hand, in addition to the powdered milk, crude oil may be mixed, and this may be appropriately selected and used by the user to match the characteristics of the prebiotic composition to be manufactured. At this time, the content of the crude oil or powdered milk may be 5 to 20 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of the mushroom extract, and according to an embodiment of the present application, about 12 parts by weight may be Mrs. When the content of the crude oil or powdered milk is out of the above range, the same problem as when the content of the additive is out of the appropriate range may occur.

In one embodiment of the present application, the sugar may include a sugar selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrins, and combinations thereof, and preferably includes oligosaccharides. can On the other hand, when the sugar includes an oligosaccharide, the oligosaccharide may include an oligosaccharide selected from the group consisting of fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, soybean oligosaccharide, and combinations thereof. and may preferably contain fructooligosaccharide. On the other hand, the content of the sugar may be 1 part by weight to 5 parts by weight based on 100 parts by weight of the mushroom extract, and according to an embodiment of the present application, it may be about 3.6 parts by weight. When the content of the sugar is out of the range, the same problem as when the content of the additive is out of the appropriate range may occur.

In one embodiment of the present application, the prebiotic composition may further include a substance selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof, in addition to the substances. In this case, the content of the chicory extract and dextrin may be 1 part by weight to 5 parts by weight based on 100 parts by weight of the mushroom extract, and according to an embodiment of the present application, it may be about 2.4 parts by weight.

In one embodiment of the present application, the prebiotic composition may have a high dietary fiber content by including a mushroom extract, wherein the dietary fiber content may be 30 parts by weight or more relative to 100 parts by weight of the mushroom extract, Preferably, it may be 60 parts by weight to 80 parts by weight, and according to an embodiment of the present application, it may be about 67.16 parts by weight. That is, the high dietary fiber content of the prebiotics may be because the mushroom extract contains the reishi mushroom extract, and may be achieved by preparing the mushroom extract by tertiary extraction.

In one embodiment of the present application, the dietary fiber may include a soluble dietary fiber and an insoluble dietary fiber, and in this case, the content of the soluble dietary fiber relative to 100 parts by weight of the total dietary fiber is 40 parts by weight to 80 parts by weight. and the content of the insoluble dietary fiber may be 20 parts by weight to 60 parts by weight. That is, in the case of a prebiotic composition generally distributed in the market, the content of the soluble dietary fiber is about 20 parts by weight and the content of the insoluble dietary fiber is about 80 parts by weight relative to 100 parts by weight of the total dietary fiber, whereas the Since the prebiotic composition has a high content of water-soluble dietary fiber as described above, it may be excellent in physiological activity. Therefore, when the prebiotic composition is ingested, it may have the effect of greatly improving bowel activity due to the abundant dietary fiber. In this case, preferably, the content of the soluble dietary fiber may be about 60 parts by weight relative to 100 parts by weight of the total dietary fiber, and the content of the insoluble dietary fiber may be about 40 parts by weight.

In one embodiment of the present application, the probiotic composition may include the prebiotic composition and the lactic acid bacteria strain. In this case, the prebiotic composition may have an excellent proliferative ability of the lactic acid bacteria strain, and thus the probiotic composition may have an abundant lactic acid bacteria strain. Accordingly, the probiotic composition may exhibit anti-obesity effects such as suppression of increase in blood sugar by dietary fiber and lowering of blood cholesterol levels, as well as effects such as intestinal function of lactic acid bacteria and improvement of immunity.

In one embodiment of the present application, the lactic acid bacteria strain is Lactobacillus (Lactobacillus), Streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), a group consisting of a complex lactic acid bacteria ABT-B strain and combinations thereof It may include a lactic acid bacteria strain selected from, and according to an embodiment of the present application, the lactic acid bacteria strain may be a complex lactic acid bacteria ABT-B strain.

The third aspect of the present application is

Putting a mixture of mushrooms and purified water into an extractor to perform primary extraction at a temperature of 80°C to 120°C; Secondary extraction of the first-extracted mixture at a temperature of 60°C to 100°C; preparing a mushroom extract by tertiary extraction of the second-extracted mixture at a temperature of 40°C to 80°C; and mixing an additive comprising a material selected from the group consisting of crude oil, powdered milk, sugar, and combinations thereof with the prepared mushroom extract and homogenizing to prepare a prebiotic composition; characterized in that it comprises a Provided is a method for preparing a prebiotic composition rich in dietary fiber.

The fourth aspect of the present application is

Inoculating the lactic acid bacteria strain into the prebiotic composition prepared in the third aspect of the present application; and culturing the inoculated lactic acid bacteria strain; provides a method for producing a dietary fiber-rich probiotic composition comprising a.

Although detailed descriptions of parts overlapping with the first and second aspects of the present application are omitted, the descriptions of the first and second aspects of the present application are the same even if the descriptions are omitted in the third and fourth aspects can be applied

Hereinafter, a method for producing a dietary fiber-rich prebiotic composition according to the third aspect of the present application and a method for preparing a dietary fiber-rich probiotic composition according to the fourth aspect of the present application will be described in detail with reference to FIGS. 1 and 2 . In this case, FIG. 1 is a flowchart schematically illustrating a method for preparing a prebiotic composition, and FIG. 2 is a flowchart schematically illustrating a method for preparing a probiotic composition.

First, in one embodiment of the present application, the preparation method of the prebiotic composition comprises the steps of: putting a mixture of mushrooms and purified water into an extractor and performing primary extraction at a temperature of 80°C to 120°C; (S100) can

In one embodiment of the present application, the extractor may be one that uses a device for performing extraction in general, and the extraction may be preferably hot water extraction. Meanwhile, the first extraction step may be performed at a temperature of 80° C. to 120° C. for 1 hour to 3 hours, and preferably at a temperature of about 100° C. for about 2 hours. In addition, after performing the primary extraction, the mixture may be first cooled, and in this case, the cooling may be performed by standing to cool at room temperature for about 1 hour.

In one embodiment of the present application, the mushroom may include reishi mushroom, and as shown in FIGS. 3A and 3B , the reishi mushroom has a higher total dietary fiber content than other mushrooms or foods, so it contains The prebiotic composition may have a rich dietary fiber content. On the other hand, the reishi mushroom may have high physiological activity because it has a much higher content of soluble dietary fiber than insoluble dietary fiber.

In one embodiment of the present application, the mushroom is, in addition to the reishi mushroom, shiitake mushroom, king oyster mushroom, enoki mushroom, oyster mushroom, matsutake mushroom, situation mushroom, sea oyster mushroom, oyster mushroom, chaga mushroom, enoki mushroom and their It may further include mushrooms selected from the group consisting of combinations, and preferably further include shiitake mushrooms and shiitake mushrooms. That is, according to an embodiment of the present application, the mushrooms used in the preparation method of the prebiotic composition may be reishi mushroom, shiitake mushroom, and king oyster mushroom. In this case, the content of the shiitake mushroom relative to 1 part by weight of the reishi mushroom may be 5 parts by weight to 20 parts by weight, and the content of the king oyster mushroom may be 50 parts by weight to 200 parts by weight. Preferably, according to an embodiment of the present application, the content of the shiitake mushroom may be 10 parts by weight relative to 1 part by weight of the reishi mushroom, and the content of the king oyster mushroom may be 100 parts by weight.

Next, in one embodiment of the present application, the method for preparing the prebiotic composition may include: secondary extraction of the firstly extracted mixture at a temperature of 60°C to 100°C; (S200) .

In one embodiment of the present application, the secondary extraction may be preferably hot water extraction, and the secondary extraction step may be performed at a temperature of 60°C to 100°C for 1 hour to 3 hours, preferably It may be carried out at a temperature of about 80° C. for about 2 hours. In addition, after performing the secondary extraction, the mixture may be secondary cooled, and in this case, the cooling may be performed by standing at room temperature for about 1 hour.

Next, in one embodiment of the present application, the preparation method of the prebiotic composition comprises the steps of preparing a mushroom extract by thirdly extracting the second-extracted mixture at a temperature of 40°C to 80°C; (S300) may include.

In one embodiment of the present application, the tertiary extraction may be preferably hot water extraction, and the tertiary extraction step may be performed at a temperature of 40° C. to 80° C. for 1 hour to 3 hours, preferably It may be carried out at a temperature of about 60° C. for about 2 hours. In addition, after performing the tertiary extraction, the mixture may be tertiarily cooled, and in this case, the cooling may be performed by standing at room temperature for about 15 hours.

Next, in one embodiment of the present application, in the method for preparing the prebiotic composition, an additive comprising a material selected from the group consisting of crude oil, milk powder, sugar, and combinations thereof is mixed with the prepared mushroom extract. After homogenizing to prepare a prebiotic composition; (S400) may be included.

In one embodiment of the present application, the additive may be mixed with the mushroom extract and homogenized to form a lactic acid bacteria culture composition, that is, a prebiotic composition. In this case, the content of the mushroom extract may be 400 parts by weight to 600 parts by weight based on 100 parts by weight of the additive, preferably 400 parts by weight to 500 parts by weight, and more preferably 450 parts by weight to 500 parts by weight. can On the other hand, when the content of the mushroom extract is less than 400 parts by weight compared to 100 parts by weight of the additive, the content of the mushroom extract is relatively small, and the prebiotic composition including it may contain less dietary fiber, and more than 600 parts by weight. In this case, the content of the additive is relatively small, which may cause difficulties in culturing lactic acid bacteria in the future. According to an embodiment of the present application, the content of the mushroom extract may be about 487 parts by weight based on 100 parts by weight of the additive.

In one embodiment of the present application, the additive may further include a material selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof in addition to the above materials. Hereinafter, specific types and content ranges of substances included in the additives have been described in detail in the first and second aspects of the present application, and thus, detailed descriptions thereof will be omitted.

Next, in one embodiment of the present application, the method for producing the probiotic composition comprises inoculating the prepared prebiotic composition with a lactic acid bacteria strain; (S500) and culturing the inoculated lactic acid bacteria strain; (S600) may include.

In one embodiment of the present application, before inoculating the lactic acid bacteria strain into the prebiotic composition, the prepared prebiotic composition is sterilized at a temperature of about 100 ° C. for 1 hour, and at a temperature of about 30 ° C. to 40 ° C. After cooling, the lactic acid bacteria strain may be inoculated. Thereafter, the probiotic composition may be prepared by fermenting the prebiotic composition inoculated with the lactic acid bacteria strain in an incubator for about 5 to 8 hours, and then aging it at a temperature of 5° C. or less.

In one embodiment of the present application, the lactic acid bacteria strain is Lactobacillus (Lactobacillus), Streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), a group consisting of a complex lactic acid bacteria ABT-B strain and combinations thereof It may include a lactic acid bacteria strain selected from, and according to an embodiment of the present application, the lactic acid bacteria strain may be a complex lactic acid bacteria ABT-B strain.

In one embodiment of the present application, the content of the inoculated lactic acid bacteria strain may be 0.01 parts by weight to 0.1 parts by weight relative to 100 parts by weight of the mushroom extract, and according to an embodiment of the present invention, it may be about 0.042 parts by weight.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein.

Example . probiotics comprising the composition of yogurt Produce

1. Preparation of mushroom extract

To prepare the mushroom extract, first, reishi mushroom, shiitake mushroom and king oyster mushroom are mixed with purified water in a weight ratio of 0.02: 0.2: 2, put in an extractor, and heated at 100 ° C. for 2 hours to perform primary extraction did Thereafter, the mixture subjected to the primary extraction was allowed to cool at room temperature for about 1 hour, and then heated again at a temperature of 80° C. for 2 hours to perform secondary extraction. Then, the mixture subjected to the secondary extraction was allowed to cool at room temperature for about 1 hour, and finally heated at a temperature of 60° C. for 2 hours to perform the third extraction. Thereafter, the mixture subjected to the tertiary extraction was allowed to cool at room temperature for about 15 hours to prepare a mushroom extract.

2. prebiotics Preparation of the composition

10 g of powdered skim milk, 3 g of fructooligosaccharide, 2 g of dextrin and 2 g of chicory extract powder were mixed with 82.965 g of the mushroom extract prepared in 1., and homogenized to prepare a prebiotic composition. Thereafter, the prepared prebiotic composition was sterilized by heating at a temperature of 100° C. for 1 hour, and then cooled to a temperature of 36° C. to 40° C.

3. probiotics comprising the composition of yogurt Produce

99.965 g of the prebiotic composition prepared in 2. above is inoculated with 0.035 g of the complex lactic acid bacteria ABT-B strain, fermented for about 5 to 8 hours in an incubator, and then aged at a temperature of 5° C. or less to the probiotic composition Yogurt was prepared containing.

comparative example 1. Preparation of mushroom extract

To prepare a mushroom extract according to Comparative Example, reishi mushroom, shiitake mushroom and king oyster mushroom were mixed with purified water in a weight ratio of 0.02: 0.2: 2, put in an extractor, and heated at 100 ° C. for 2 hours to perform extraction did. Thereafter, the mixture obtained by the extraction was allowed to cool at room temperature for about 15 hours to prepare a mushroom extract.

comparative example 2. Common of yogurt Produce

In order to prepare general yogurt according to Comparative Example, first, crude oil and sugar were mixed and homogenized to prepare a lactic acid bacteria medium composition, which was heated at a temperature of 100 ° C. for 1 hour to perform sterilization, and then it was 36 ° C It was cooled to a temperature of 40 °C. After that, 0.035 g of complex lactic acid bacteria ABT-B strain was inoculated into 99.965 g of the lactic acid bacteria medium composition, and it was fermented for about 5 to 8 hours in an incubator, and then aged at a temperature of 5° C. or less to prepare general yogurt. .

Experimental example 1. Measurement of dietary fiber content of mushroom extract

The content of dietary fiber contained in the mushroom extract prepared in Example 1. and the mushroom extract according to Comparative Example 1 was measured, and the results are shown in Table 1 below.

[Table 1]

As shown in Table 1, it was confirmed that the mushroom extract subjected to the tertiary extraction according to the example of the present invention had a significantly higher dietary fiber content than the mushroom extract subjected to only the primary extraction of Comparative Example 1. Through this, the mushroom extract prepared according to the example slows the absorption of sugar by increasing the intake in the same amount, thereby suppressing a rapid rise in blood sugar, and adsorbing and discharging intestinal fat along with moisture when passing through the stomach and large intestine It was confirmed that the effect of defecation activity could be greatly improved.

Experimental example 2. Measurement of lactic acid bacteria growth rate

In order to check the lactic acid bacteria growth degree of the prebiotic composition prepared in Example 2. and the lactic acid bacteria medium composition according to Comparative Example 2, 100 μL of each of the compositions according to Examples and Comparative Example 2 was taken and diluted with a diluent. Then, 1 mL of the diluted solution was added to the Petri dish and spread on the BCP medium in the water bath by pouring method. Thereafter, after incubating them in an incubator at a temperature of 37° C. for 72 to 84 hours, the number of colonies that appeared was calculated, the number of viable cells multiplied by the dilution factor was calculated, and the results are shown in Table 2 below.

[Table 2]

As shown in Table 2, it was confirmed that the prebiotic composition prepared according to the example of the present invention had a significantly higher growth rate of lactic acid bacteria than the lactic acid bacteria medium composition according to Comparative Example 2.

Experimental Example 3. Measurement of anti-obesity effect

The effect of the yogurt prepared in Example above on the inhibition of cholesterol and fat accumulation was examined using experimental animals. Experimental animals, rats, were purchased and used at 4 weeks of age. A normal diet group (normal feeding control rat, NC), a high fat feeding control rat (HC), and a low-concentration yogurt-administered high fat diet group (high fat rat) with yogurt, HM) and a high-concentration yogurt-administered high-fat diet group (high fat rat with large yogurt, HH) were bred, and their weight change was measured and the results are shown in FIG. 4 .

As a result, as shown in FIG. 4, the weight gain of the high-fat control group induced by high-fat diet intake was 75 g, whereas the weight gain of the high-fat diet group (HM) administered with low-concentration yogurt was 59 g. The diet showed a 21.3% anti-obesity effect compared to the control group, and moreover, it was confirmed that the high-fat diet group (HH) administered with high-concentration yogurt had a weight loss of 45 g compared to the control group, indicating a 60% anti-obesity effect.

In addition, the amount of change in the triglyceride content and the total cholesterol content in the serum of the rats were measured, and the results are shown in FIGS. 5A and 5B, respectively.

First, as shown in Figure 5a, when yogurt was administered to obese rats induced on a high-fat diet, the serum triglyceride content was reduced, and the triglyceride content was significantly lowered by 36% compared to the high-fat diet control group.

In addition, as shown in FIG. 5b , the total cholesterol content in the serum did not differ in the high-fat control group compared to the normal group fed the normal diet, but the total cholesterol content was significantly decreased in the yogurt-administered group of HM and HH. It was found that the yogurt administration group decreased by 37% compared to the experimental group.

Above, the present invention has been described in detail with preferred embodiments with reference to the drawings, but the scope of the technical idea of the present invention is not limited to these drawings and examples. Accordingly, various modifications or equivalent ranges of embodiments may exist within the scope of the technical spirit of the present invention. Therefore, the scope of the technical idea according to the present invention should be interpreted by the claims, and the technical idea within the equivalent or equivalent scope should be interpreted as belonging to the scope of the present invention.

Claims (15)

As a prebiotic composition comprising a mushroom extract and additives,
The mushroom extract is to include a reishi mushroom extract,
The additive is to include a material selected from the group consisting of crude oil, powdered milk, sugar, and combinations thereof,
The prebiotic composition is a dietary fiber-rich prebiotic composition, characterized in that the content of dietary fiber is 30 parts by weight or more relative to 100 parts by weight of the mushroom extract.
According to claim 1,
The content of the dietary fiber is a dietary fiber-rich prebiotic composition, characterized in that 60 to 80 parts by weight relative to 100 parts by weight of the mushroom extract.
According to claim 1,
The dietary fiber is to include soluble dietary fiber and insoluble dietary fiber,
Dietary fiber-rich prebiotic composition, characterized in that the content of the soluble dietary fiber is 40 parts by weight to 80 parts by weight relative to 100 parts by weight of the total dietary fiber, and the content of the insoluble dietary fiber is 20 parts by weight to 60 parts by weight .
According to claim 1,
The mushroom extract is in addition to the reishi mushroom extract,
Shiitake, king oyster mushroom, enoki mushroom, oyster mushroom, oyster mushroom, shiitake mushroom, sea oyster mushroom, shiitake mushroom, chaga mushroom, enoki mushroom, and combinations thereof further comprising an extract of a mushroom selected from the group consisting of A prebiotic composition rich in dietary fiber.
According to claim 1,
The content of the mushroom extract is a dietary fiber-rich prebiotic composition, characterized in that 400 parts by weight to 600 parts by weight relative to 100 parts by weight of the additive.
According to claim 1,
The powdered milk is a prebiotic composition rich in dietary fiber, characterized in that at least one selected from whole milk powder and skim milk powder.
According to claim 1,
The sugar is a prebiotic composition rich in dietary fiber, characterized in that it comprises a sugar selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, oligosaccharides, dextrin, and combinations thereof.
8. The method of claim 7,
The oligosaccharide is a dietary fiber-rich prebiotic composition comprising an oligosaccharide selected from the group consisting of fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, soybean oligosaccharide, and combinations thereof.
According to claim 1,
The prebiotic composition is a dietary fiber-rich prebiotic composition, characterized in that it further comprises a material selected from the group consisting of chicory extract, dextrin, purified water, and combinations thereof.
A dietary fiber-rich probiotic composition comprising the dietary fiber-rich prebiotic composition and lactic acid bacteria strain according to claim 1 .
11. The method of claim 10,
The lactic acid bacteria strain is Lactobacillus (Lactobacillus), Streptococcus thermophilus (Streptococcus thermophilus), Bifidobacterium (Bifidobacterium), complex lactic acid bacteria ABT-B strains and combinations thereof comprising a lactic acid bacteria strain selected from the group consisting of A probiotic composition rich in dietary fiber, characterized in that
Putting a mixture of mushrooms and purified water into an extractor to perform primary extraction at a temperature of 80°C to 120°C;
Secondary extraction of the first-extracted mixture at a temperature of 60°C to 100°C;
preparing a mushroom extract by tertiary extraction of the second-extracted mixture at a temperature of 40°C to 80°C; and
preparing a prebiotic composition by mixing an additive containing a material selected from the group consisting of crude oil, powdered milk, sugar, and combinations thereof with the prepared mushroom extract and homogenizing the mixture;
A method for producing a prebiotic composition rich in dietary fiber, comprising:
13. The method of claim 12,
The mushroom extract is a method for producing a prebiotic composition rich in dietary fiber, characterized in that it comprises a reishi mushroom extract.
13. The method of claim 12,
The prebiotic composition is a method for producing a dietary fiber-rich prebiotic composition, characterized in that the content of dietary fiber is 30 parts by weight or more relative to 100 parts by weight of the mushroom extract.
Inoculating the lactic acid bacteria strain into the prebiotic composition prepared in claim 12; and
culturing the inoculated lactic acid bacteria strain;
A method for producing a dietary fiber-rich probiotic composition comprising a.

Images