KR20050014237A - Functional Soju containing submerged culture broth of mushrooms and process for preparation thereof - Google Patents

Functional Soju containing submerged culture broth of mushrooms and process for preparation thereof

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KR20050014237A
KR20050014237A KR1020030052770A KR20030052770A KR20050014237A KR 20050014237 A KR20050014237 A KR 20050014237A KR 1020030052770 A KR1020030052770 A KR 1020030052770A KR 20030052770 A KR20030052770 A KR 20030052770A KR 20050014237 A KR20050014237 A KR 20050014237A
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mushroom
soju
functional
weight
mushrooms
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KR1020030052770A
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Korean (ko)
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송치현
양병근
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학교법인 영광학원
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Publication of KR20050014237A publication Critical patent/KR20050014237A/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/061—Separation by centrifugation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: Functional soju containing submerged culture broth of mushrooms and a process for preparation thereof are provided, which functional soju has biological response-improving activity such as human immunity increase, blood lipid reduction and movement increase. CONSTITUTION: The method for preparing the functional soju containing submerged culture broth of mushrooms comprises the steps of: inoculating seeds of mushrooms into a broth medium and culturing them to obtain the cultured broth medium containing mycelium and polysaccharides; and mixing 0.01 to 30 wt.% of the mushroom cultured broth medium, 44 to 70 wt.% of soju and 0.28 to 55 wt.% of additives, wherein the mushroom is Phellinus linteus, Ganoderma lucidum, Elfvingia applanata, Cordyceps militaris, Inonotus obliquus, Agaricus blazei, Coriolus versicolor, Lentinus edodes, Pleurotus ostreatus and Hericium erinacium.

Description

각종 버섯 액체배양물을 함유한 기능성 소주 및 그 제조방법{Functional Soju containing submerged culture broth of mushrooms and process for preparation thereof}Functional Soju containing submerged culture broth of mushrooms and process for preparation

본 발명은 각종 버섯의 액체배양물을 함유한 기능성 소주 및 그 제조방법에 관한 것이다. 더욱 상세하게는 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯을 액체배양하여 얻은 균사체와 고분자 다당체를 각종 첨가물과 함께 적당량 배합한 인체생리활성 증강용 기능성 소주 및 그 제조방법에 관한 것이다.The present invention relates to a functional shochu containing liquid culture of various mushrooms and a method for producing the same. More specifically, the mycelia and polymer polysaccharides obtained by the liquid culture of the situation mushrooms, Ganoderma lucidum mushrooms, Jangabi stool mushrooms, Cordyceps sinensis, chaga mushrooms, spiritual mushrooms, cloud mushrooms, shiitake mushrooms, oyster mushrooms and roe deer mushrooms are mixed with various additives. It relates to a functional soju for enhancing human physiological activity and a method of manufacturing the same.

각종 버섯 균사체는 여러 가지 생리활성 기능이 입증되면서부터 한약제제로 이용되어 왔다. 그러나 버섯을 대량으로 배양하여 이러한 의약적 기능성을 광범위하게 이용하기 위해서는 대량 배양 기술이 필요한데, 주로 균사체 고체배양기술에 관한 연구가 활발하게 진행되어 왔다.Various mushroom mycelium has been used as a herbal medicine since various bioactive functions have been demonstrated. However, in order to cultivate mushrooms in large quantities and use these medicinal functions extensively, mass culture techniques are required, and research on mycelial solid culture techniques has been actively conducted.

본 발명자들은 각종 버섯 균사체를 액체배양 할 경우 배양기간 중에 생리활성 기능이 우수한 고분자다당체가 생산되고, 이 물질을 각종 버섯 균사체와 함께 이용할 경우 균사체 또는 고분자다당체 단독으로 사용하는 경우에 버금가는 인체생리활성 증강 효과를 발견하고 기능성 소주를 제조함으로써 본 발명을 완성하였다.The present inventors produced a polysaccharide having excellent physiological activity during culture during liquid culture of various mushroom mycelium, and a human body physiological activity comparable to the case of using the mycelium or polysaccharide alone when the mushroom is used together with various mushroom mycelium. The present invention was completed by discovering the enhancing effect and preparing functional shochu.

따라서, 본 발명의 목적은 액체배양하여 얻은 각종 버섯 균사체와 고분자다당체를 함유하는 인체생리활성 증강용 기능성 소주를 제공함에 있다. 본 발명의 다른 목적은 상기 인체 생리활성 증강용 기능성 소주의 제조방법을 제공함에 있다.Accordingly, it is an object of the present invention to provide a functional soju for enhancing human physiological activity containing various mushroom mycelium and polysaccharide obtained by liquid culture. It is another object of the present invention to provide a method for preparing functional soju for enhancing the human physiological activity.

본 발명의 상기 목적은 각종 버섯을 최적 조건에서 액체배양하여 균사체와 고분자다당체를 대량 생산하고 생산한 균사체와 고분자다당체를 당분류, 산분류, 조미료, 및 향료 등과 적당히 배합하여 기능성 소주를 제조한 후 이 기능성 소주의 면역활성, 혈중 지질 저하효과, 혈당저하 효과, 및 운동력 증강효과를 조사함으로써 달성하였다.The above object of the present invention is to produce a functional soju by appropriately blending the mycelium and polymer polysaccharides with sugars, acids, seasonings, and fragrances by mass-producing mycelia and polymer polysaccharides by liquid culture of various mushrooms under optimum conditions. It was achieved by investigating the immunological activity, blood lipid lowering effect, hypoglycemic effect, and exercise enhancing effect of this functional soju.

도 1은 본 발명 각종 버섯의 액체배양에서 균사체와 세포외 고분자다당체를 분리하는 과정을 도식화 한 것이다.Figure 1 is a schematic of the process for separating the mycelia and extracellular polysaccharides in the liquid culture of the various mushrooms of the present invention.

본 발명은 경북농촌진흥원에서 분양 받은 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯을 합성배지, 산업용배지, 전분가수분해물, 감자추출물, 설탕을 단독 또는 2 이상 배합한 혼합배지에서 배양하여 균사체 및 고분자다당체를 최대수율로 생산하는 액체배양 단계: 상기 균사체 및 고분자다당체를 당분류, 산분류, 조미료, 및 향료 등과 혼합하여 기능성 소주를 제조하는 단계; 제조한 상기 기능성 소주의 인체 면역증강, 지질저하 효과, 혈당 강하 및 운동력 증강 등의 효과를 조사하는 단계로 구성된다.The present invention is a synthetic medium, industrial medium, starch hydrolyzate, the situation mushroom, Ganoderma lucidum mushroom, Zona butterfly stool mushroom, Cordyceps sinensis mushroom, Chaga mushroom, ghost mushroom, cloud mushroom, shiitake mushroom, oyster mushroom and roe deer mushroom were sold at Gyeongbuk Rural Development Administration, Culture step of cultivating potato extract, sugar alone or in a mixed medium containing two or more liquid culture step of producing mycelia and polysaccharides in maximum yield: mixing the mycelium and polysaccharides with sugars, acids, seasonings, flavorings, etc. Preparing soju; Comprising the step of investigating the effects of the human body immune immunity, hypolipidemic effect, hypoglycemic effect and enhanced exercise power of the functional shochu prepared.

본 발명에서 사용한 균주는 경북농촌진흥원에서 분양받았으며, 4℃에서 매 2개월마다 계대배양하여 보존하였다.Strains used in the present invention were distributed at Gyeongbuk Rural Development Administration, and were preserved by subcultured every 2 months at 4 ° C.

본 발명에서 당분류는 설탕(백설탕, 갈색설탕, 흑설탕 및 시럽을 포함한다), 포도당(액상포도당, 정제포도당, 함수결정포도당 및 무수결정포도당을 포함한다), 과당(액상과당 및 결정과당을 포함한다), 엿(물엿, 맥아엿 및 덩어리엿을 포함한다), 당시럽류(당밀시럽 및 단풍당시럽을 포함한다), 올리고당(프락토올리고당, 이소말토올리고당, 말토올리고당, 키토산올리고당, 키토올리고당, 대두올리고당, 자일로올리고당 및 갈락토올리고당을 포함한다), 솔비톨, 만니톨, 아스파탐 및 꿀을 단독 또는 2종 이상 배합하여 사용하였다. 산분은 젖산, 호박산, 식초산, 푸말산, 글루콘산, 주석산, 구연산, 사과산 및 탄닌산을 단독 또는 2종 이상 배합하여 사용하였다. 조미료는 아미노산류(L-글리신, L-라이신, DL-메치오닌, L-발린, 비오틴, L-시스테인, L-시스틴, L-트립토판, L-트레오닌 및 L-페닐알라닌을 포함한다), 글리세린, 덱스트린, 홉, 무기염류을 단독 또는 2종 이상 배합하여 사용하였다. 향료는 퓨젤유, 에스테르류, 알데히드류을 단독 또는 2종 이상 배합하여 사용하였다.In the present invention, the sugar classification includes sugar (including white sugar, brown sugar, brown sugar and syrup), glucose (including liquid glucose, refined glucose, hydrous glucose and anhydrous glucose), fructose (liquid sugar and fructose). ), Syrup (including starch syrup, malt syrup and lump syrup), syrup (including molasses syrup and maple syrup), oligosaccharides (fructooligosaccharide, isomaltooligosaccharide, malto oligosaccharide, chitosan oligosaccharide, chito oligosaccharide, Soy oligosaccharide, xylo oligosaccharide and galactooligosaccharide), sorbitol, mannitol, aspartame and honey were used alone or in combination of two or more thereof. The acid component was used alone or in combination of two or more of lactic acid, succinic acid, vinegar acid, fumaric acid, gluconic acid, tartaric acid, citric acid, malic acid and tannic acid. Seasonings include amino acids (including L-glycine, L-lysine, DL-methionine, L-valine, biotin, L-cysteine, L-cystine, L-tryptophan, L-threonine and L-phenylalanine), glycerin, dextrin , Hops and inorganic salts were used alone or in combination of two or more. The fragrance was used alone or in combination of two or more kinds of fusel oil, esters, aldehydes.

이하 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

실시예 1: 각종 버섯 액체배양에 의한 균사체 및 고분자다당체 생산Example 1 Production of Mycelia and Polysaccharides by Various Mushroom Liquid Cultures

본 실시예에서는 균사체 생장 및 고분자다당체 생산을 위해 갈락토스 1 g/ℓ , 설탕 9 g/ℓ, 자일로스 1 g/ℓ, 포도당 9 g/ℓ, 효모추출물 0.5 g/ℓ, 감자전분배지 2 g/ℓ, NH4H2PO40.5 g/ℓ, DL-세린 0.5 g/ℓ, KH2PO41 g/ℓ, CaCl20.6 g/ℓ , MgSO4·7H2O 0.02 g/ℓ, MnSO4·5H2O 0.2 g/ℓ, FeSO4·7H2O 0.02 g/ℓ, 티아민염산 0.001 g/ℓ으로 조성된 초기 pH 5인 합성배지; 페당밀 5 %(w/v), 콘스팁즙(corn steep liquor) 5 %(w/v)를 함유하는 식용이 가능한 산업용 배지; 전분가수분해물(시럽) 5 %(w/v); 감자추출물 5 %(w/v); 설탕 5 %(w/v)을 단독 또는 2종 이상 배합한 배지에서 각종 버섯 균사체를 액체배양한 후 상기 액체배양액을 교반배양조상의 배지 200 ㎖을 함유하는 500 ㎖ 플라스크에 담아 종기속도 200 ㎖/분, 온도 25℃ 및 pH 5인 5-100리터 발효기내로 무균적으로 접종하고 상기와 동일한 조건에서 10일 동안 배양하였다.In this example, 1 g / l of galactose, 9 g / l of sugar, 1 g / l of glucose, 9 g / l of glucose, 0.5 g / l of yeast extract, 2 g / of potato starch medium for mycelial growth and polysaccharide production l, NH 4 H 2 PO 4 0.5 g / l, DL-serine 0.5 g / l, KH 2 PO 4 1 g / l, CaCl 2 0.6 g / l, MgSO 4 7H 2 O 0.02 g / l, MnSO 4 5 h 2 O 0.2 g / l, FeSO 4 .7H 2 O 0.02 g / l, synthetic medium having an initial pH of 5 consisting of thiamin hydrochloric acid 0.001 g / l; Edible industrial medium containing 5% (w / v) of molasses and 5% (w / v) of corn steep liquor; Starch hydrolyzate (syrup) 5% (w / v); Potato extract 5% (w / v); Various mushroom myceliums were cultured in a medium containing 5% (w / v) sugar alone or two or more, and the liquid culture solution was placed in a 500 ml flask containing 200 ml of medium in a stirred culture vessel, and the boiling rate was 200 ml /. Aseptically inoculated into a 5-100 liter fermenter at min, temperature 25 ° C. and pH 5 and incubated for 10 days under the same conditions as above.

이 때 바람직하게는, 균사체 생장 및 고분자다당체 생산을 위해 갈락토스 1 g/ℓ , 설탕 9 g/ℓ, 자일로스 1 g/ℓ, 포도당 9 g/ℓ, 효모추출물 0.5 g/ℓ, 감자전분배지 2 g/ℓ, NH4H2PO4 0.5 g/ℓ, DL-세린 0.5 g/ℓ, KH2PO4 1 g/ℓ, CaCl2 0.6 g/ℓ , MgSO4·7H2O 0.02 g/ℓ, MnSO4·5H2O 0.2 g/ℓ, FeSO4·7H2O 0.02 g/ℓ, 티아민염산 0.001 g/ℓ으로 조성된 초기 pH 5인 합성배지; 페당밀 1∼10%(w/v), 콘스팁즙(corn steep liquor) 1∼10 %(w/v)를 함유하는 식용이 가능한 산업용 배지; 전분가수분해물(시럽) 1∼10 %(w/v); 감자추출물 1∼10 %(w/v); 설탕 1∼10 %(w/v)을 단독 또는 2종 이상 배합한 배지에서 각종 버섯 균사체를 액체배양한 후 상기 액체배양액을 교반배양조상의 배지 200∼1,400 ㎖을 함유하는 500∼2,000 ㎖ 플라스크에 담아 종기속도 100∼200 ㎖/분, 온도 25∼30℃ 및 pH 4∼6인 5-100리터 발효기내로 무균적으로 접종하고 상기와 동일한 조건에서 10∼20일 동안 배양하였다.At this time, preferably, 1 g / l of galactose, 9 g / l of sugar, 1 g / l of glucose, 9 g / l of glucose, 0.5 g / l of yeast extract, potato starch medium 2 for mycelial growth and polysaccharide production g / l, NH4H2PO4 0.5 g / l, DL-serine 0.5 g / l, KH2PO4 1 g / l, CaCl2 0.6 g / l, MgSO4 · 7H2O 0.02 g / l, MnSO4 · 5H2O 0.2 g / l, FeSO4 · 7H2O 0.02 g / l, synthetic medium having an initial pH of 5 consisting of thiamin hydrochloric acid at 0.001 g / l; Edible industrial medium containing 1-10% (w / v) of molasses and 1-10% (w / v) of corn steep liquor; Starch hydrolyzate (syrup) 1-10% (w / v); Potato extract 1-10% (w / v); After liquid culture of various mushroom myceliums in a medium containing 1-10% (w / v) sugar alone or two or more, the liquid culture solution was added to a 500-2,000 ml flask containing 200-1,400 ml of medium in a stirred culture vessel. Inoculated aseptically into a 5-100 liter fermenter with a boil rate of 100 to 200 ml / min, a temperature of 25 to 30 ℃ and pH 4 to 6 and incubated for 10 to 20 days under the same conditions.

상기와 같이 얻어진 배양물을 10,447 x g로 20분 동안 원심분리하여 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯 균사체를 각각 10 g/ℓ, 14 g/ℓ, 13 g/ℓ, 11 g/ℓ, 8 g/ℓ, 8 g/ℓ, 9 g/ℓ, 7 g/ℓ, 11 g/ 및 10 g/ℓ 얻었고, 상등액을 다시 에탄올 침전(에탄올:배양액=4:1)시킨 후 다시 10,447 x g로 20분간 원심분리하여 상등액을 제외한 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯 고분자다당체를 3 g/ℓ, 6 g/ℓ, 4 g/ℓ, 3.5 g/ℓ, 3 g/ℓ, 3 g/ℓ, 4 g/ℓ, 2.5 g/ℓ, 4 g/ℓ 및 3.5 g/ℓ 얻었다.The culture obtained as described above was centrifuged at 10,447 xg for 20 minutes to prepare mushrooms, Ganoderma lucidum mushroom, Janna butterfly, Mushroom, Cordyceps mushroom, Chaga mushroom, Spirit mushroom, Cloud mushroom, Shiitake mushroom, Pleurotus eryngii and Mycelium mushroom mycelium 10 respectively. g / l, 14 g / l, 13 g / l, 11 g / l, 8 g / l, 8 g / l, 9 g / l, 7 g / l, 11 g / l and 10 g / l, and the supernatant After ethanol precipitation (ethanol: cultivation solution = 4: 1) and centrifuged again for 10 minutes at 10,447 xg, except for the supernatant, mushrooms, Ganoderma lucidum, Janna hibiscus mushroom, Cordyceps sinensis, Chaga mushroom, Spirit mushroom, cloud mushroom, shiitake mushroom , 3 g / l, 6 g / l, 4 g / l, 3.5 g / l, 3 g / l, 3 g / l, 4 g / l, 2.5 g / l 4 g / l and 3.5 g / l were obtained.

실시예 2: 각종 버섯 균사체 및 고분자다당체를 함유한 기능성 소주의 제조Example 2 Preparation of Functional Soju Containing Various Mushroom Mycelia and Polysaccharides

상기 실시예 1에서 얻은 각종 버섯 균사체와 고분자다당체 모두를 포함하는 버섯 액체배양액을 정제된 희석식 또는 증류식 소주 1ℓ에 75 g을 녹인 후 첨가물로 포도당 2 중량%, 엿 2 중량%, 솔비톨 2 중량%, 아스파라긴산 2 중량%, 벌꿀 2중량%, 구연산 2 중량%, 갈락토올리고당 2 중량%, 아미노산 2 중량%을 첨가하였다.After dissolving 75 g of a mushroom liquid culture solution containing all of the mushroom mycelium and the polysaccharide obtained in Example 1 in 1 liter of purified distilled or distilled soju, 2% by weight of glucose, 2% by weight, 2% by weight of sorbitol as an additive , 2% by weight aspartic acid, 2% by weight honey, 2% by weight citric acid, 2% by weight galactooligosaccharide, 2% by weight amino acid.

이 때 바람직하게는, 상기 실시예 1에서 얻은 각종 버섯 균사체와 고분자다당체 모두를 포함하는 버섯 액체배양액을 정제된 희석식 또는 증류식 소주 1ℓ에 1∼150 g을 녹인 후 첨가물로 포도당 0.001∼5중량%, 엿 0.01∼5중량%, 솔비톨 0.01∼3중량%, 아스파라긴산 0.01∼10중량%, 벌꿀 0.01∼5중량%, 구연산 0.05∼1중량%, 갈락토올리고당 0.1∼10중량%, 아미노산 0.05∼5중량%을 첨가하여 첨가물이 전체 조성비율에 대하여 0.28∼55중량% 범위가 되도록 하였다. 이때, 각종 버섯 균사체와 고분자다당체는 전체 조성비율에 대하여 0.01∼30중량%이고, 바람직하게는 0.1∼10중량%이었다.At this time, preferably, 1 to 150 g of a mushroom liquid culture solution containing all of the mushroom mycelium and the polysaccharide of polysaccharide obtained in Example 1 is dissolved in 1 liter of purified distilled or distilled soju, and then 0.001 to 5% by weight of glucose as an additive. , 0.01-5% by weight, 0.01-3% by weight of sorbitol, 0.01-10% by weight of aspartic acid, 0.01-5% by weight of honey, 0.05-1% by weight of citric acid, 0.1-10% by weight of galactooligosaccharides, 0.05-5% by weight of amino acids % Was added so that the additive was in the range of 0.28 to 55% by weight based on the total composition ratio. At this time, the various mushroom mycelium and the polymer polysaccharide were 0.01 to 30% by weight, preferably 0.1 to 10% by weight based on the total composition ratio.

실시예 3 : 각종 버섯 균사체를 함유한 기능성 소주 제조Example 3 Preparation of Functional Soju Containing Various Mushroom Mycelia

상기 실시예 1에서 각종 버섯을 액체 배양하여 얻은 균사체만을 함유하는 기능성 소주를 실시예 2와 동일한 방법에 의해 제조하였다. 즉, 실시예 1에서 각종 버섯 액체 배양물을 10,447 x g로 20분 동안 원심분리하여 얻은 균사체를 열정제된 희석식 또는 증류식 소주 1ℓ에 75 g을 녹인 후 첨가물로 포도당, 엿, 솔비톨, 아스파라긴산, 벌꿀, 구연산, 갈락토올리고당, 아미노산을 상기 실시예 2와 동일한 양으로 첨가하였다. 이때, 각종 버섯 균사체는 실시예 2와 동일하게 전체 조성비율에 대해 0.01∼30중량%이고 바람직하게는 0.1∼10중량%이었다.Functional shochu containing only the mycelia obtained by liquid culture of various mushrooms in Example 1 was prepared by the same method as in Example 2. That is, in Example 1, 75 g of the mycelium obtained by centrifuging various mushroom liquid cultures at 10,447 xg for 20 minutes was dissolved in 1 l of dilute or distilled soju with passion and then added with glucose, malt, sorbitol, aspartic acid and honey as an additive. Citric acid, galactooligosaccharide, and amino acids were added in the same amount as in Example 2. At this time, the various mushroom mycelium was 0.01 to 30% by weight and preferably 0.1 to 10% by weight based on the total composition ratio as in Example 2.

실시예 4 : 각종 버섯 고분자다당체를 함유한 기능성 소주의 제조Example 4 Preparation of Functional Soju Containing Various Mushroom Polysaccharides

상기 실시예 1에서 각종 버섯 액체배양물을 원심분리한 후 그 상등액을 다시 원심분리하여 얻은 고분자다당체를 함유하는 기능성 소주를 실시예 2와 동일한 방법에 의해 제조하였다. 즉, 상기 실시예 1에서 각종 버섯 액체 배양물을 10,447 x g로 20분 동안 원심분리하여 얻은 상등액을 다시 에탄올 침전(에탄올:배양액=4:1)시킨후 10,447 x g로 20분간 원심분리하여 얻은 고분자다당체를 정제된 희석식 또는 증류식 소주 1ℓ에 75 g을 녹인 후 첨가물로 포도당, 엿, 솔비톨, 아스파라긴산, 벌꿀, 구연산, 갈락토올리고당, 아미노산을 상기 실시예 2와 동일한 양으로 첨가하였다. 이때, 각종 버섯 고분자다당체는 상기 실시예 2와 동일하게 전체 조성비율에 대해 0.01∼30중량%이며 바람직하게는 0.1∼10중량%이었다.Functional Soju containing the polymer polysaccharide obtained by centrifuging various mushroom liquid cultures in Example 1 and then centrifuging the supernatant was prepared in the same manner as in Example 2. That is, the polymer polysaccharide obtained by centrifuging the supernatant obtained by centrifuging various mushroom liquid cultures at 10,447 xg for 20 minutes in Example 1 (ethanol: culture solution = 4: 1) and then centrifuging at 10,447 xg for 20 minutes. After dissolving 75 g in 1 liter of purified distilled or distilled soju, glucose, malt, sorbitol, aspartic acid, honey, citric acid, galactooligosaccharide and amino acids were added in the same amount as in Example 2 as an additive. At this time, various mushroom polymer polysaccharides were 0.01 to 30% by weight and preferably 0.1 to 10% by weight based on the total composition ratio as in Example 2.

실험예 1 : 각종 버섯 균사체 및 고분자다당체를 함유한 소주의 기능성 평가Experimental Example 1: Evaluation of the functionality of soju containing various mushroom mycelium and polysaccharide

본 실시예에서는 실시예 2에서 제조한 각종 버섯 균사체와 고분자다당체 모두를 함유하는 소주의 주요 기능성을 평가하였다. 기능성평가로 면역활성 측정은 항보체활성 측정방법인 Mayer법으로 측정하였다. 즉, NHS (normal human serum), GVB++(gelatin veronal buffer saline pH 7.2)와 시료를 각각 50㎕씩 혼합하여 37℃ 에서 30분간 반응시킨 후, 반응액에 GVB++를 350㎕씩 첨가하고 이를 10배에서 160배까지 연속희석하였다. 여기에 750㎕의 GVB++와 양의 감작혈구 (IgM haemolysin sensitized sheep erythrocyte) 108cell/㎖를 250 ㎖씩 가하여 1시간 동안 반응시킨 후, PBS(phosphate buffer saline, pH7.4)를 2.5 ㎖씩 가하여 원심분리한 후 상등액의 흡광도를 412 nm에서 측정하였다. 항보체 활성은 ITCH50, 즉 총보체 용혈 저지율(li(inhibition of 50 % total complement hemolysis)로 나타냈다. 시료의 정확한 활성을 검정하기 위해 역가를 알고있는 LPS (lipopolysaccharide) (ITCH50=80%)을 표준물로 계산하였다. 계산방법은 하기와 같다.In this example, the main functionality of the soju containing both the mushroom mycelium and the polymer polysaccharide prepared in Example 2 was evaluated. Immune activity was measured by the Mayer method. That is, 50 μl of NHS (normal human serum), GVB ++ (gelatin veronal buffer saline pH 7.2) and the sample were each mixed for 30 minutes at 37 ° C, and 350 μl of GVB ++ was added to the reaction solution. This was serially diluted from 10 to 160 times. After adding 750 μl of GVB ++ and 108 cells / ml of IgM haemolysin sensitized sheep erythrocyte (250 ml) for 1 hour, 2.5 ml of PBS (phosphate buffer saline, pH7.4) was added thereto. After centrifugation, the absorbance of the supernatant was measured at 412 nm. Anti-complement activity was expressed as ITCH 50 , the inhibition of 50% total complement hemolysis (li. Lipopolysaccharide (LPS) (ITCH 50 = 80%), whose titer is known, for assaying the exact activity of the sample. Calculation by standard The calculation method is as follows.

ITCH50= (대조군의 TCH50- 샘플의 TCH50)/ 대조군의 TCH50 ITCH 50 = (TCH 50 in the control group - TCH 50 of the sample) / TCH 50 in the control group

혈중 콜레스테롤 저하효과 측정은 체중이 100-120 g인 Sprague-Dawley계 수컷 흰쥐를 구입하여 온도 22±0.5℃, 습도 50±5 %, 12시간의 명암 사이클을 유지하는 사육실에서 사육 케이스에 한 마리씩 넣어 일주일간 사육실 환경에 적응시킨 후 본 실험에 들어갔다. 처음 2주 동안은 고지혈증을 유발하기 위해 고지방 식이(표 1 참조)를 먹인 후 체중에 따라 난괘법으로 실험군을 나누었다. 실험군은 정상대조군과 고지혈증 유발군으로, 고지혈증 유발군은 각종 버섯 균사체 및 고분자다당체가 함유된 기능성 소주 군들로 나누었으며, 각 군당 10마리씩 편성하였다. 고지혈증 유발 군들은 4주간 고지방 식이를 공급하면서 기능성 소주와 무첨가 소주를 체중 kg당 0.5∼1 ㎖을 4주간 매일 경구투여 하고, 정상대조군(정상 식이 공급)도 고지혈증 유발 군들과 동일한 스트레스를 주기 위해 같은 양의 생리 식염수를 4주간 매일 경구투여 하였다. 4주간 시료를 경구투여한 후, 실험동물을 14시간동안 절식시켜 에테르로 가볍게 마취하고 개복하여 복부 대동맥으로부터 혈액을 채취하고, 간조직을 회수하였다. 혈액은 원심분리하여 혈장을 얻고, 간조직은 분쇄하여 지질을 추출하여 실험에 사용하였다. 총 콜레스테롤과 중성지방 함량은 효소법을 이용한 키트(시그마)를 사용하여 측정하였다.To measure the effect of lowering cholesterol in the blood, Sprague-Dawley male rats weighing 100-120 g were placed in a breeding case in a breeding room maintained at a temperature of 22 ± 0.5 ° C, 50 ± 5% humidity, and a 12-hour contrast cycle. After one week of acclimatization to the environment, they entered the experiment. During the first two weeks, high-fat diets (see Table 1) were fed to induce hyperlipidemia, and the experimental groups were divided according to body weight. The experimental group was divided into the normal control group and the hyperlipidemic group, and the hyperlipidemic group was divided into functional soju groups containing various mushroom mycelium and polysaccharides. Hyperlipidemic groups were fed high-fat diet for 4 weeks, oral administration of functional and non-added soju 0.5-1 ml per kg body weight for 4 weeks, and the normal control group (normal dietary supply) were given the same stress as the hyperlipidemic groups. Positive physiological saline was administered orally daily for 4 weeks. After oral administration of the sample for 4 weeks, the animals were fasted for 14 hours, lightly anesthetized with ether, opened, blood was collected from the abdominal aorta, and liver tissue was collected. Blood was centrifuged to obtain plasma, and liver tissue was ground to extract lipids and used for experiments. Total cholesterol and triglyceride content were measured using a kit (Sigma) using the enzyme method.

혈당강하효과 측정은 체중이 200-220 g인 Sprague-Dawley계 수컷 흰쥐를 구입하여 온도 22±0.5℃, 습도 50±5 %, 12 시간의 명암 사이클을 유지하는 사육실에서 사육 케이스에 한 마리씩 넣어 일주일간 사육실 환경에 적응시킨 후 본 실험에 들어갔다. 당뇨 유발은 췌장의 β-cell 만을 특이적으로 파괴하여 인슐린 분리량을 낮춤으로써 고혈당을 일으킨다고 알려진 스트렙토조토신(streptozotocin; STZ, Sigma chemical C., 50 mg/kg BW/0.01M citrate buffer, pH 4.5)을 1회 실험동물에 근육 주사하여 실험적으로 IDDM 형태의 당뇨를 유발시켰다. STZ 주사 후 48시간 후 꼬리 정맥에서 채혈한 혈액의 혈당량이 300 mg/dl 이상인 것만을 당뇨가 유발된 것으로 판정하여 사용하였다. 실험군은 체중과 혈당치를 고려하여 난괘법으로 분류하였으며, 정상대조군과 당뇨유발군으로 당뇨유발군은 다시 대조군과 각종 버섯 균사체 및 고분자다당체가 함유된 기능성 소주 군들로 나누었으며, 각 군당 10마리씩 편성하였다. 당뇨 유발 군들은 기능성 소주와 무첨가 소주를 체중 kg당 0.5∼1 ㎖을 2주간 매일 경구투여 하고, 정상대조군도 당뇨 유발 군들과 동일한 스트레스를 주기위해 같은 양의 생리 식염수를 2주간 매일 경구투여 하였다. 2주간의 시료 경구투여가 끝난 후, 실험동물을 9시간동안 절식시켜 에테르로 가볍게 마취하고 개복하여 복부 대동맥으로부터 혈액을 채취하고 원심분리하여 혈장을 얻어 실험에 사용하였다. 혈중 당의 농도는 글루코스로부터 글루코스 옥시다제의 작용에 의해 과산화 수소의 발생을 원리로 이용한 글루코스 옥시다제 법에 따라 조제된 일본의 Eiken사의 키트(GLZYME)를 이용하여 측정하였다.The hypoglycemic effect was measured by purchasing Sprague-Dawley male rats weighing 200-220 g and placing them in a breeding case at a feeding room maintained at a temperature of 22 ± 0.5 ° C, a humidity of 50 ± 5%, and a 12-hour contrast cycle. After experimenting with the nursery environment for a week, they entered the experiment. Diabetes induction causes streptozotocin (STZ, Sigma chemical C., 50 mg / kg BW / 0.01M citrate buffer, pH), which is known to cause hyperglycemia by specifically destroying β-cells in the pancreas and lowering insulin isolation. 4.5) was injected intramuscularly into experimental animals to experimentally induce diabetes in the form of IDDM. Only 48 hours after the STZ injection, the blood glucose level of the blood collected from the tail vein was determined to cause diabetes. The experimental group was classified by the Nangam method in consideration of weight and blood glucose level. The diabetic group was divided into the control group and the functional soju group containing various mushroom mycelium and polysaccharide, and 10 animals were organized in each group. . The diabetic group was orally administered functional or non-added soju every day for 0.5 weeks to 1 ml per kg body weight for 2 weeks, and the normal control group was orally administered the same amount of normal saline for 2 weeks to give the same stress as the diabetic groups. After 2 weeks of oral administration of the sample, the animals were fasted for 9 hours, anesthetized lightly with ether, opened, and the blood was collected from the abdominal aorta and centrifuged to obtain plasma. Blood glucose levels were measured using a Japanese Eiken kit (GLZYME) prepared according to the glucose oxidase method using the generation of hydrogen peroxide by the action of glucose oxidase from glucose.

운동력 증강효과 측정은 수영 한계측정법에 의하였다. 실험동물은 체중이 20-25 g인 ICR계 수컷 마우스을 구입하여 온도 22±0.5℃, 습도 50±5 %, 12 시간의 명암 사이클을 유지하는 사육실에서 사육 케이스에 네 마리씩 넣어 일주일간 사육실 환경에 적응시킨 후 본 실험에 들어갔다. 마우스의 수영장치는 내부 90x45x45 cm(LxWxH)의 아크릴제품으로 수영장의 밑바닥에서 38 cm의 높이까지 물을 채우고 펌프(C-P60H, 日立製作所, 日本)와 유량계(FC-A20, 日本 東京 Hitachi 연구소)을 장착하여 사용하였다. 수온은 수영장의 밑바닥에 설치한 가열기에 의해 34℃로 조절하였다. 물의 유출구는 비닐제품의 파이프에 정밀하게 일직선상에 구멍을 뚫고, 물 전체에 영향을 주도록 만들었다. 그리고 파이프를 물 표면에서 2∼3 cm아래에 설치하여 물의 흐름 방향을 일정하게 유지하도록 하며, 물의 유속은 수차형유속계(SPC-형, 日本 三光精密工業)로 수영장 표면에서 유속을 측정하였다. 실험 기간동안 수영장의 유량은 8ℓ/분 (풀 중앙부의 표면유속은 약 166 cm/sec)으로 설정하였다. 실험군은 먼저 각 마우스를 3번씩 한계수영을 시켜 평균 수영시간과 체중을 고려하여 난괘법으로 나누었으며, 생리식염수 투여군, 무첨가 소주 투여군 및 각종 버섯 균사체 및 고분자다당체가 함유된 기능성 소주 투여군들로 각 12마리씩 편성하였다. 실험 군들은 시료를 체중 kg당 0.5∼1 ㎖을 3주간 매일 기능성 소주와 무첨가 소주를 경구투여 하고, 정상대조군도 동일한 스트레스를 주기위해 같은 양의 생리 식염수를 3주간 매일 경구투여 하였다. 마우스를 수영장에 입수시켜 수영을 개시하였으며 계속된 수영으로 마우스가 피로해지면 수장 후부로 가는 것을 확인하였다. 따라서 수영장후부에 판을 경사지게 설치하고 여기에 물이 밑으로 내려가도록 설치되어 있어 피로한 마우스는 수영장 후부에서 물의 흐름에 의해 물 속으로 내려가고 마우스가 물속에서 7초 이상 머무르게 되면 운동능력이 다했다고 판단하여 마우스를 수영장에서 꺼내고 시간을 기록하였다. 이 수영 시간으로 마우스의 운동능력을 나타냈다. 수영이 끝난 마우스는 물기를 닦고, 몸을 말려서 사육 케이스로 넣었다. 그리고 수영 후 휴식기간을 48시간을 주었고, 이와 같은 실험을 3주간 반복하였다.The exercise enhancement effect was measured by the swimming limit measurement method. Experimental animals purchased ICR male mice weighing 20-25 g, and placed four in a breeding case in a breeding room that maintained a temperature of 22 ± 0.5 ° C, a humidity of 50 ± 5%, and a 12-hour contrast cycle. After entering the experiment. The swimming pool of the mouse is an acrylic product of 90x45x45 cm (LxWxH), filled with water up to 38 cm from the bottom of the pool, and a pump (C-P60H, Nippon Hitachi, Japan) and a flow meter (FC-A20, Hitachi Institute of Japan). It was used by mounting. The water temperature was adjusted to 34 degreeC by the heater installed in the bottom of a swimming pool. The water outlet made a precise, straight hole in the pipe of the vinyl product, affecting the entire water. Pipes were installed 2 to 3 cm below the surface of the water to maintain a constant flow direction of the water, and the flow rate of the water was measured at the surface of the pool using an aberration type flow meter (SPC-type). The flow rate of the pool during the experiment was set to 8 l / min (surface flow velocity at the center of the pool was about 166 cm / sec). The experimental group first divided the mice three times by limit swimming, and divided them by the method of walking by considering the average swimming time and body weight.The groups were treated with physiological saline, group containing no added soju, and functional mushrooms containing various mushroom mycelium and polysaccharide. Horses were organized one by one. In the experimental groups, 0.5-1 ml / kg of body weight orally administered the functional and non-added soju every three weeks, and the normal control group orally administered the same amount of physiological saline every three weeks for the same stress. The mice were introduced into the pool to start swimming, and when the mice became tired after the continuous swimming, they were confirmed to go to the rear of the pool. Therefore, the board is inclined at the rear of the pool, and the water is installed to the bottom. The tired mouse is lowered into the water by the flow of water at the rear of the pool, and if the mouse stays in the water for more than 7 seconds, it is judged that the exercise ability is completed. The mice were removed from the pool and the time was recorded. This swimming time showed the mouse's athletic ability. After swimming, the mice were drained, dried and placed in a breeding case. The swim was given a rest period of 48 hours, and the experiment was repeated for three weeks.

실험쥐의 식이 구성 성분Dietary Components in Rats 구성 성분Component 구성비(%)Composition ratio (%) 정상 식이Normal diet 고지방 식이High fat diet 카제인덱스트린슈크로오스라드대두유AIN-종합 미네랄AIN-종합 비타민콜레스테롤α-셀롤로오스Caseindextrin sucrose rod soybean oil AIN-synthetic mineral AIN-synthetic vitamin C-alpha cellulose 20.09.555.5-5.04.01.0-5.020.09.555.5-5.04.01.0-5.0 20.09.546.59.05.04.01.04.01.020.09.546.59.05.04.01.04.01.0

실험결과는 하기 표 2에서 나타낸 바와 같으며 정상 대조군은 생리식염수 군이고, 무첨가 소주는 각종 버섯 액체배양액의 균사체와 고분자다당체를 첨가하지 않은 대조군이며, 기능성 소주군들은 각종 버섯 액체배양액의 균사체와 고분자다당체를 첨가한 것인데, 기능성 소주 A는 상황버섯, B는 영지버섯, C는 잔나비걸상버섯, D는 동충하초, E는 차가버섯, F는 신령버섯, G는 구름버섯, H는 표고버섯, I는 느타리버섯, J는 노루궁뎅이버섯을 첨가한 것이다. 또한 1은 20 g/ℓ, 2는 10 g/ℓ , 3은 5 g/ℓ의 농도로 첨가한 것이다.The experimental results are shown in Table 2 below, and the normal control group is a saline group, and the non-added soju is a control group without addition of mycelia and polymer polysaccharides of various mushroom liquid culture liquids, and the functional soju groups are mycelia and polymers of various mushroom liquid culture liquids. The polysaccharide is added, functional soju A is a situation mushroom, B is a Ganoderma lucidum mushroom, C is a butterfly butterfly, D is a cordyceps, E is a chaga mushroom, F is a spiritual mushroom, G is a cloud mushroom, H is a shiitake mushroom, and I is Pleurotus eryngii, J, is added to the roe deer mushroom. In addition, 1 is added at the concentration of 20 g / L, 2 is 10 g / L, and 3 is 5 g / L.

면역활성에 있어서, 기능성 소주 A, B, C, D, E, F, G, H, I, J가 무첨가 소주에 비해 유의적으로 높게 나타났으며 특히 기능성 소주 A-1, G-1 및 H-1이 높았다. 지질 저하효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며, 총 콜레스테롤 저하는 B-1, D-1 및 J-1 이, 중성지방 저하는 C-1, D-1 및 J-1이 특히 우수하였다. 혈당 강하 효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며 특히 기능성 소주 B-1, E-1 및 H-1이 가장 우수하였다. 운동력 증강효과 역시 무첨가 소주보다 기능성 소주 A, B, C, D, E, F, G, H, I, J가 높았으며 특히 기능성 소주 B-1과 F-1이 높았다.In immune activity, functional soju A, B, C, D, E, F, G, H, I, J were significantly higher than non-added soju, especially functional soju A-1, G-1 and H. -1 was high. Lipid lowering effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J compared to the non-added soju, the total cholesterol lowering B-1, D-1 and J-1, Triglyceride lowering was particularly good with C-1, D-1 and J-1. Hypoglycemic effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J, especially the functional soju B-1, E-1 and H-1 compared to the non-added soju . In addition, there were higher functional soju A, B, C, D, E, F, G, H, I, J than the non-added soju, especially the functional soju B-1 and F-1.

각종 버섯 액체배양액 균사체와 고분자다당체를 함유한 소주의 기능성 평가Functional Evaluation of Soju Containing Various Mushroom Liquid Culture Mycelia and Polysaccharides 기능성시제품군Functional prototype 면역활성*ITCH50(%)Immune Activity * ITCH 50 (%) 지질 저하 효과**(mg/dl)Lipid lowering effect ** (mg / dl) 혈당저하 효과**(mg/dl)Hypoglycemic effect ** (mg / dl) 운동력증강 효과**(min)Exercise Boosting Effect ** (min) 총콜레스테롤Total cholesterol 중성지방Triglyceride 정상 대조군Normal control 00 69.3±3.869.3 ± 3.8 57.1±2.057.1 ± 2.0 108.3±3.2108.3 ± 3.2 30.5±1.930.5 ± 1.9 무첨가 소주No-added shochu 13.5±1.313.5 ± 1.3 108.7±8.8108.7 ± 8.8 88.5±4.288.5 ± 4.2 195.4±8.5195.4 ± 8.5 25.2±3.525.2 ± 3.5 기능성 소주AFunctional Shochu A 1One 46.3±2.146.3 ± 2.1 87.7±5.487.7 ± 5.4 72.8±2.272.8 ± 2.2 138.7±6.4138.7 ± 6.4 35.3±2.135.3 ± 2.1 22 42.1±2.542.1 ± 2.5 92.1±4.292.1 ± 4.2 75.1±2.675.1 ± 2.6 142.5±5.7142.5 ± 5.7 30.1±2.730.1 ± 2.7 33 36.4±1.836.4 ± 1.8 94.7±4.694.7 ± 4.6 79.3±1.979.3 ± 1.9 149.1±7.1149.1 ± 7.1 27.3±2.527.3 ± 2.5 기능성 소주BFunctional Shochu B 1One 38.2±2.738.2 ± 2.7 77.2±3.977.2 ± 3.9 69.8±2.169.8 ± 2.1 127.8±5.5127.8 ± 5.5 42.6±2.742.6 ± 2.7 22 35.7±1.135.7 ± 1.1 84.7±4.184.7 ± 4.1 72.1±3.372.1 ± 3.3 135.2±5.8135.2 ± 5.8 41.0±3.141.0 ± 3.1 33 33.1±2.133.1 ± 2.1 89.3±2.689.3 ± 2.6 75.3±2.775.3 ± 2.7 142.5±4.2142.5 ± 4.2 35.7±2.435.7 ± 2.4 기능성 소주CFunctional Soju C 1One 35.6±2.135.6 ± 2.1 85.7±2.785.7 ± 2.7 66.5±3.566.5 ± 3.5 149.6±3.8149.6 ± 3.8 36.3±2.336.3 ± 2.3 22 32.1±1.832.1 ± 1.8 89.3±3.689.3 ± 3.6 69.0±2.469.0 ± 2.4 155.8±4.5155.8 ± 4.5 33.1±3.133.1 ± 3.1 33 30.8±1.530.8 ± 1.5 92.1±4.292.1 ± 4.2 74.1±3.874.1 ± 3.8 167.3±4.1167.3 ± 4.1 28.5±4.028.5 ± 4.0 기능성 소주DFunctional Soju D 1One 36.4±2.836.4 ± 2.8 78.8±2.978.8 ± 2.9 64.7±2.064.7 ± 2.0 148.7±6.7148.7 ± 6.7 33.6±4.233.6 ± 4.2 22 32.7±3.132.7 ± 3.1 84.3±4.684.3 ± 4.6 69.1±1.869.1 ± 1.8 154.2±5.1154.2 ± 5.1 29.3±3.929.3 ± 3.9 33 31.5±3.731.5 ± 3.7 90.2±3.590.2 ± 3.5 72.3±3.172.3 ± 3.1 162.2±8.2162.2 ± 8.2 27.7±3.527.7 ± 3.5 기능성 소주EFunctional Soju E 1One 40.3±2.540.3 ± 2.5 87.2±3.987.2 ± 3.9 76.7±1.776.7 ± 1.7 129.5±3.9129.5 ± 3.9 34.7±3.534.7 ± 3.5 22 35.8±3.035.8 ± 3.0 90.3±4.390.3 ± 4.3 79.1±2.479.1 ± 2.4 136.7±4.3136.7 ± 4.3 30.5±3.130.5 ± 3.1 33 33.2±2.233.2 ± 2.2 94.1±4.794.1 ± 4.7 83.3±3.183.3 ± 3.1 141.9±4.8141.9 ± 4.8 27.2±4.427.2 ± 4.4 기능성 소주FFunctional Shochu F 1One 32.8±1.832.8 ± 1.8 83.5±3.083.5 ± 3.0 72.3±2.272.3 ± 2.2 148.1±4.1148.1 ± 4.1 40.8±3.040.8 ± 3.0 22 28.5±1.228.5 ± 1.2 86.2±2.886.2 ± 2.8 76.7±3.676.7 ± 3.6 156.8±5.1156.8 ± 5.1 38.1±2.638.1 ± 2.6 33 25.1±2.025.1 ± 2.0 91.5±4.191.5 ± 4.1 79.8±3.179.8 ± 3.1 169.1±5.3169.1 ± 5.3 33.9±2.933.9 ± 2.9 기능성 소주GFunctional Soju G 1One 45.9±3.045.9 ± 3.0 89.2±3.789.2 ± 3.7 75.8±1.975.8 ± 1.9 150.5±4.0150.5 ± 4.0 32.1±2.332.1 ± 2.3 22 42.8±2.542.8 ± 2.5 93.5±3.593.5 ± 3.5 79.2±2.279.2 ± 2.2 159.7±5.1159.7 ± 5.1 27.3±3.127.3 ± 3.1 33 37.5±2.137.5 ± 2.1 96.2±4.296.2 ± 4.2 81.3±2.181.3 ± 2.1 168.3±4.8168.3 ± 4.8 25.9±2.625.9 ± 2.6 기능성 소주HFunctional Shochu H 1One 36.4±2.836.4 ± 2.8 85.4±3.185.4 ± 3.1 69.6±2.569.6 ± 2.5 128.5±3.8128.5 ± 3.8 33.4±2.133.4 ± 2.1 22 33.8±2.133.8 ± 2.1 88.9±2.988.9 ± 2.9 75.3±3.175.3 ± 3.1 134.2±2.7134.2 ± 2.7 29.0±2.329.0 ± 2.3 33 29.0±1.929.0 ± 1.9 93.2±3.293.2 ± 3.2 79.5±2.979.5 ± 2.9 141.1±3.9141.1 ± 3.9 26.7±1.826.7 ± 1.8 기능성 소주IFunctional Soju I 1One 46.0±1.946.0 ± 1.9 87.4±2.287.4 ± 2.2 71.7±3.271.7 ± 3.2 146.3±4.5146.3 ± 4.5 36.5±2.236.5 ± 2.2 22 42.3±2.142.3 ± 2.1 92.7±2.892.7 ± 2.8 75.3±3.475.3 ± 3.4 155.3±3.8155.3 ± 3.8 31.2±2.731.2 ± 2.7 33 38.5±2.238.5 ± 2.2 98.2±2.198.2 ± 2.1 79.8±2.879.8 ± 2.8 169.3±4.1169.3 ± 4.1 26.3±2.526.3 ± 2.5 기능성 소주JFunctional Soju J 1One 34.6±1.534.6 ± 1.5 78.1±2.378.1 ± 2.3 65.2±2.565.2 ± 2.5 141.5±4.3141.5 ± 4.3 35.4±2.135.4 ± 2.1 22 31.8±2.531.8 ± 2.5 81.6±3.081.6 ± 3.0 69.8±3.169.8 ± 3.1 148.3±3.8148.3 ± 3.8 31.7±1.931.7 ± 1.9 33 27.5±2.327.5 ± 2.3 85.3±2.885.3 ± 2.8 75.4±2.875.4 ± 2.8 154.8±3.7154.8 ± 3.7 27.3±2.627.3 ± 2.6

*각 값은 3번 반복실험에 의한 평균±표준편차를 나타낸 것이다. * Each value represents the mean ± standard deviation of 3 replicates.

**각 값은 10-12마리에 대한 평균±표준오차를 나타낸 것이다. ** Each value represents the mean ± standard error for 10-12 animals.

실험예 2 : 각종 버섯 균사체를 함유한 소주의 기능성 평가Experimental Example 2: Evaluation of the functionality of shochu containing various mushroom mycelium

상기 실시예 3에서 제조한 각종 버섯 액체배양으로부터 생산된 균사체를 함유하는 소주의 주요 기능성을 상기 실험예 1과 동일한 방법에 의해 평가하였다. 실험결과는 표 3에서 나타낸 바와 같으며 정상 대조군은 생리식염수 군이고, 무첨가 소주는 각종 버섯 액체배양액의 균사체를 첨가하지 않은 대조군이며, 기능성 소주군들은 각종 버섯 액체배양액의 균사체를 첨가한 것인데, 기능성 소주 A는 상황버섯, B는 영지버섯, C는 잔나비걸상버섯, D는 동충하초, E는 차가버섯, F는 신령버섯, G는 구름버섯, H는 표고버섯, I는 느타리버섯, J는 노루궁뎅이버섯을 첨가한 것이다. 또한 1은 20 g/ℓ, 2는 10 g/ℓ, 3은 5 g/ℓ의 농도로 첨가한 것이다.The main functionality of the soju containing the mycelium produced from the various mushroom liquid cultures prepared in Example 3 was evaluated by the same method as in Experimental Example 1. The experimental results are shown in Table 3, and the normal control group was the saline group, and the non-added soju was the control group without adding the mycelia of various mushroom liquid culture liquids, and the functional shochu groups added the mycelium of various mushroom liquid culture liquids. Soju A is a situation mushroom, B is a ganoderma lucidum mushroom, C is a butterfly worm mushroom, D is a cordyceps, E is a chaga mushroom, F is a spiritual mushroom, G is a cloud mushroom, H is a shiitake mushroom, I is a zelkova mushroom, and J is a Mushroom is added. 1 is added at a concentration of 20 g / l, 2 is 10 g / l, and 3 is 5 g / l.

하기 표 3에서 보는 바와 같이 면역활성은 기능성 소주 A, B, C, D, E, F, G, H, I, J가 무첨가 소주에 비해 유의적으로 높게 나타났으며 특히 기능성 소주 G-1 및 I-1이 높았다. 지질 저하효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며, 총 콜레스테롤 저하는 B-1, D-1 및 J-1이, 중성지방 저하는 C-1, D-1 및 J-1이 특히 우수하였다. 혈당 강하 효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며 특히 기능성 소주 B-1, E-1 및 H-1이 가장 우수하였다. 운동력 증강효과 역시 무첨가 소주보다 기능성 소주 A, B, C, D, E, F, G, H, I, J가 높았으며 특히 기능성 소주 B-1과 F-1이 높았다.As shown in Table 3 below, the immune activity of the functional soju A, B, C, D, E, F, G, H, I, J was significantly higher than the non-added soju, in particular the functional soju G-1 and I-1 was high. Lipid-lowering effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J compared to the non-added soju, the total cholesterol lowered B-1, D-1 and J-1, Triglyceride lowering was particularly good with C-1, D-1 and J-1. Hypoglycemic effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J, especially the functional soju B-1, E-1 and H-1 compared to the non-added soju . In addition, there were higher functional soju A, B, C, D, E, F, G, H, I, J than the non-added soju, especially the functional soju B-1 and F-1.

각종 버섯 액체배양으로부터 생산된 균사체를 함유한 소주의 기능성 평가Functional Evaluation of Soju Containing Mycelium Produced from Various Mushroom Liquid Cultures 기능성시제품군Functional prototype 면역활성*ITCH50(%)Immune Activity * ITCH 50 (%) 지질 저하 효과(mg/dl)** Lipid lowering effect (mg / dl) ** 혈당저하 효과**(mg/dl)Hypoglycemic effect ** (mg / dl) 운동력증강 효과**(min)Exercise Boosting Effect ** (min) 총콜레스테롤Total cholesterol 중성지방Triglyceride 정상 대조군Normal control 00 64.8±3.864.8 ± 3.8 49.5±2.249.5 ± 2.2 110.8±4.2110.8 ± 4.2 28.9±2.528.9 ± 2.5 무첨가 소주No-added shochu 12.9±1.012.9 ± 1.0 102.9±6.8102.9 ± 6.8 80.2±2.880.2 ± 2.8 175.3±8.5175.3 ± 8.5 24.2±3.524.2 ± 3.5 기능성 소주AFunctional Shochu A 1One 40.9±1.940.9 ± 1.9 85.9±4.285.9 ± 4.2 69.2±1.869.2 ± 1.8 136.7±5.6136.7 ± 5.6 34.4±1.934.4 ± 1.9 22 37.3±2.237.3 ± 2.2 88.3±3.988.3 ± 3.9 71.7±2.571.7 ± 2.5 141.0±6.8141.0 ± 6.8 30.2±2.230.2 ± 2.2 33 34.8±1.534.8 ± 1.5 91.5±3.591.5 ± 3.5 73.8±2.973.8 ± 2.9 143.4±6.9143.4 ± 6.9 25.7±2.025.7 ± 2.0 기능성 소주BFunctional Shochu B 1One 35.7±2.035.7 ± 2.0 73.1±3.173.1 ± 3.1 60.3±1.860.3 ± 1.8 130.5±6.2130.5 ± 6.2 41.3±2.341.3 ± 2.3 22 32.8±1.932.8 ± 1.9 77.4±2.977.4 ± 2.9 64.1±2.464.1 ± 2.4 136.2±5.9136.2 ± 5.9 38.1±2.738.1 ± 2.7 33 27.1±2.327.1 ± 2.3 82.9±3.482.9 ± 3.4 68.3±2.868.3 ± 2.8 142.3±6.0142.3 ± 6.0 36.6±1.936.6 ± 1.9 기능성 소주CFunctional Soju C 1One 33.8±2.233.8 ± 2.2 88.0±2.988.0 ± 2.9 57.3±2.557.3 ± 2.5 140.5±4.9140.5 ± 4.9 33.1±2.433.1 ± 2.4 22 30.1±1.830.1 ± 1.8 91.5±2.491.5 ± 2.4 62.1±3.162.1 ± 3.1 144.1±3.8144.1 ± 3.8 29.8±2.629.8 ± 2.6 33 26.5±1.526.5 ± 1.5 93.7±3.193.7 ± 3.1 65.8±3.065.8 ± 3.0 149.3±5.4149.3 ± 5.4 25.3±3.025.3 ± 3.0 기능성 소주DFunctional Soju D 1One 30.5±1.830.5 ± 1.8 75.8±2.575.8 ± 2.5 55.2±2.655.2 ± 2.6 145.4±6.7145.4 ± 6.7 34.3±2.234.3 ± 2.2 22 27.7±2.127.7 ± 2.1 80.1±3.680.1 ± 3.6 58.3±2.158.3 ± 2.1 150.5±7.1150.5 ± 7.1 30.1±2.930.1 ± 2.9 33 25.5±2.725.5 ± 2.7 86.3±2.586.3 ± 2.5 65.1±3.265.1 ± 3.2 156.1±6.2156.1 ± 6.2 26.8±2.526.8 ± 2.5 기능성 소주EFunctional Soju E 1One 36.8±2.036.8 ± 2.0 85.7±2.985.7 ± 2.9 66.5±2.266.5 ± 2.2 129.9±5.2129.9 ± 5.2 32.5±2.632.5 ± 2.6 22 33.0±2.833.0 ± 2.8 89.1±3.189.1 ± 3.1 71.3±2.171.3 ± 2.1 135.3±3.9135.3 ± 3.9 29.2±2.229.2 ± 2.2 33 30.5±2.330.5 ± 2.3 93.5±3.493.5 ± 3.4 74.7±2.674.7 ± 2.6 140.2±5.8140.2 ± 5.8 26.5±2.526.5 ± 2.5 기능성 소주FFunctional Shochu F 1One 28.5±1.628.5 ± 1.6 87.8±2.887.8 ± 2.8 67.0±1.967.0 ± 1.9 142.3±4.6142.3 ± 4.6 42.1±1.942.1 ± 1.9 22 25.1±2.825.1 ± 2.8 91.0±3.591.0 ± 3.5 70.3±2.370.3 ± 2.3 147.0±4.4147.0 ± 4.4 37.5±2.437.5 ± 2.4 33 22.0±2.422.0 ± 2.4 94.4±3.394.4 ± 3.3 72.1±2.872.1 ± 2.8 151.1±5.3151.1 ± 5.3 34.2±2.234.2 ± 2.2 기능성 소주GFunctional Soju G 1One 41.3±2.041.3 ± 2.0 88.5±2.888.5 ± 2.8 70.0±2.670.0 ± 2.6 147.7±4.8147.7 ± 4.8 30.9±2.030.9 ± 2.0 22 36.1±2.636.1 ± 2.6 91.2±3.491.2 ± 3.4 73.1±2.573.1 ± 2.5 152.3±5.5152.3 ± 5.5 26.3±2.526.3 ± 2.5 33 34.7±2.734.7 ± 2.7 94.7±3.694.7 ± 3.6 75.3±2.875.3 ± 2.8 155.2±5.7155.2 ± 5.7 24.9±2.424.9 ± 2.4 기능성 소주HFunctional Shochu H 1One 36.3±2.136.3 ± 2.1 77.2±3.177.2 ± 3.1 62.9±3.262.9 ± 3.2 130.2±4.2130.2 ± 4.2 32.5±2.132.5 ± 2.1 22 31.5±2.231.5 ± 2.2 81.5±2.981.5 ± 2.9 67.7±2.967.7 ± 2.9 136.3±3.8136.3 ± 3.8 28.5±1.828.5 ± 1.8 33 27.9±3.127.9 ± 3.1 88.4±3.688.4 ± 3.6 73.1±3.073.1 ± 3.0 144.7±3.3144.7 ± 3.3 22.7±2.822.7 ± 2.8 기능성 소주IFunctional Soju I 1One 42.1±3.242.1 ± 3.2 84.5±3.284.5 ± 3.2 68.8±3.268.8 ± 3.2 138.2±3.9138.2 ± 3.9 35.5±2.235.5 ± 2.2 22 37.4±2.537.4 ± 2.5 89.1±2.989.1 ± 2.9 74.4±3.674.4 ± 3.6 147.5±3.5147.5 ± 3.5 30.9±2.330.9 ± 2.3 33 33.5±2.833.5 ± 2.8 93.7±3.693.7 ± 3.6 79.1±3.579.1 ± 3.5 155.1±4.3155.1 ± 4.3 26.5±1.826.5 ± 1.8 기능성 소주JFunctional Soju J 1One 30.6±2.730.6 ± 2.7 74.3±2.474.3 ± 2.4 56.6±3.256.6 ± 3.2 141.9±4.1141.9 ± 4.1 31.6±2.231.6 ± 2.2 22 25.5±2.125.5 ± 2.1 77.9±3.177.9 ± 3.1 61.0±2.861.0 ± 2.8 149.5±4.7149.5 ± 4.7 26.5±1.626.5 ± 1.6 33 21.3±1.721.3 ± 1.7 84.2±2.884.2 ± 2.8 65.2±3.165.2 ± 3.1 158.3±5.1158.3 ± 5.1 22.5±1.922.5 ± 1.9

*각 값은 3번 반복실험에 의한 평균±표준편차를 나타낸 것이다. * Each value represents the mean ± standard deviation of 3 replicates.

**각 값은 10-12마리에 대한 평균±표준오차를 나타낸 것이다. ** Each value represents the mean ± standard error for 10-12 animals.

실험예 3 : 각종 버섯 고분자 다당체를 함유한 소주의 기능성 평가Experimental Example 3: Evaluation of the functionality of soju containing various mushroom polymer polysaccharides

상기 실시예 4에서 제조한 각종 버섯 액체배양으로터 생산된 고분자다당체를 첨가하여 제조한 기능성 소주의 주요 기능성을 상기 실험예 1과 동일한 방법으로 평가하였다. 실험결과는 표 4에서 나타낸 바와 같으며 정상 대조군은 생리식염수 군이고, 무첨가 소주는 각종 버섯 액체배양액의 고분자다당체를 첨가하지 않은 대조군이며, 기능성 소주군들은 각종 버섯 액체배양액의 고분자다당체를 첨가한 것인데, 기능성 소주 A는 상황버섯, B는 영지버섯, C는 잔나비걸상버섯, D는 동충하초, E는 차가버섯, F는 신령버섯, G는 구름버섯, H는 표고버섯, I는 느타리버섯, J는 노루궁뎅이버섯을 첨가한 것이다. 또한 1은 9 g/ℓ, 2는 6 g/ℓ, 3은 3 g/ℓ의 농도로 첨가한 것이다.The main functionality of the functional soju prepared by adding the polymer polysaccharide produced from the various mushroom liquid cultures prepared in Example 4 was evaluated in the same manner as in Experimental Example 1. The experimental results are shown in Table 4, and the normal control group is the saline group, and the non-added soju is the control group without the polysaccharide of various mushroom liquid culture liquids, and the functional soju group is the addition of the polymer polysaccharide of various mushroom liquid culture liquids. , Functional shochu A is situation mushroom, B is ganoderma lucidum mushroom, C is grasshopper stool mushroom, D is cordyceps, E is chaga, F is spiritual mushroom, G is cloud mushroom, H is shiitake mushroom, I is oyster mushroom, J is The roe deer mushroom was added. 1 is 9 g / L, 2 is 6 g / L, and 3 is added at a concentration of 3 g / L.

하기 표 4에 나타낸 바와 같이 면역활성은 기능성 소주 A, B, C, D, E, F, G, H, I, J가 무첨가 소주에 비해 유의적으로 높게 나타났으며 특히 기능성 소주 A-1, G-1 및 I-1이 높았다. 지질 저하효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며, 총 콜레스테롤 저하는 B-1, D-1 및 J-1이, 중성지방 저하는 C-1, D-1 및 J-1이 특히 우수하였다. 혈당 강하 효과도 무첨가 소주에 비해 기능성 소주 A, B, C, D, E, F, G, H, I, J가 우수하였으며 특히 기능성 소주 B-1, E-1 및 H-1이 가장 우수하였다. 운동력 증강효과 역시 무첨가 소주보다 기능성 소주 A, B, C, D, E, F, G, H, I, J가 높았으며 특히 기능성 소주 B-1과 F-1이 높았다.As shown in Table 4 below, the immunological activity of functional soju A, B, C, D, E, F, G, H, I, J was significantly higher than that of non-added soju, and in particular, functional soju A-1, G-1 and I-1 were high. Lipid-lowering effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J compared to the non-added soju, the total cholesterol lowered B-1, D-1 and J-1, Triglyceride lowering was particularly good with C-1, D-1 and J-1. Hypoglycemic effect was also superior to the functional soju A, B, C, D, E, F, G, H, I, J, especially the functional soju B-1, E-1 and H-1 compared to the non-added soju . In addition, there were higher functional soju A, B, C, D, E, F, G, H, I, J than the non-added soju, especially the functional soju B-1 and F-1.

각종 버섯 액체배양으로부터 생산된 고분자다당체를 함유한 소주의 기능성 평가Functional Evaluation of Soju Containing Polysaccharides Produced from Various Mushroom Liquid Cultures 기능성시제품군Functional prototype 면역활성*ITCH50(%)Immune Activity * ITCH 50 (%) 지질 저하 효과**(mg/dl)Lipid lowering effect ** (mg / dl) 혈당저하 효과**(mg/dl)Hypoglycemic effect ** (mg / dl) 운동력증강 효과**(min)Exercise Boosting Effect ** (min) 총콜레스테롤Total cholesterol 중성지방Triglyceride 정상 대조군Normal control 00 67.2±3.467.2 ± 3.4 52.3±3.052.3 ± 3.0 112.4±4.0112.4 ± 4.0 29.8±1.329.8 ± 1.3 무첨가 소주No-added shochu 12.5±1.512.5 ± 1.5 105.4±5.2105.4 ± 5.2 85.3±4.685.3 ± 4.6 181.7±8.2181.7 ± 8.2 22.9±2.022.9 ± 2.0 기능성 소주AFunctional Shochu A 1One 48.1±2.348.1 ± 2.3 84.7±3.884.7 ± 3.8 70.6±3.270.6 ± 3.2 140.5±5.6140.5 ± 5.6 39.3±3.439.3 ± 3.4 22 43.6±3.043.6 ± 3.0 88.0±4.088.0 ± 4.0 75.3±3.075.3 ± 3.0 147.2±5.0147.2 ± 5.0 37.5±2.137.5 ± 2.1 33 40.3±2.440.3 ± 2.4 93.4±4.293.4 ± 4.2 78.2±3.178.2 ± 3.1 153.0±4.6153.0 ± 4.6 30.3±2.230.3 ± 2.2 기능성 소주BFunctional Shochu B 1One 39.5±2.139.5 ± 2.1 74.2±3.574.2 ± 3.5 62.1±2.862.1 ± 2.8 131.1±4.4131.1 ± 4.4 43.0±1.943.0 ± 1.9 22 35.0±3.235.0 ± 3.2 78.7±3.978.7 ± 3.9 67.0±2.467.0 ± 2.4 135.7±4.3135.7 ± 4.3 39.7±2.039.7 ± 2.0 33 31.4±3.331.4 ± 3.3 81.1±3.481.1 ± 3.4 69.2±2.369.2 ± 2.3 140.3±5.2140.3 ± 5.2 32.1±2.432.1 ± 2.4 기능성 소주CFunctional Soju C 1One 35.7±2.435.7 ± 2.4 80.3±2.980.3 ± 2.9 58.2±1.958.2 ± 1.9 145.1±5.7145.1 ± 5.7 35.4±1.835.4 ± 1.8 22 30.4±2.630.4 ± 2.6 84.1±2.884.1 ± 2.8 62.7±2.462.7 ± 2.4 149.3±5.0149.3 ± 5.0 30.2±1.330.2 ± 1.3 33 27.8±1.927.8 ± 1.9 88.9±3.188.9 ± 3.1 64.9±2.164.9 ± 2.1 152.7±3.9152.7 ± 3.9 28.3±2.228.3 ± 2.2 기능성 소주DFunctional Soju D 1One 32.5±2.332.5 ± 2.3 77.0±3.577.0 ± 3.5 57.8±2.457.8 ± 2.4 147.8±4.3147.8 ± 4.3 37.8±2.537.8 ± 2.5 22 29.1±3.129.1 ± 3.1 81.4±3.181.4 ± 3.1 61.2±2.861.2 ± 2.8 154.5±4.4154.5 ± 4.4 34.4±1.934.4 ± 1.9 33 27.3±2.827.3 ± 2.8 83.1±3.883.1 ± 3.8 64.3±2.764.3 ± 2.7 160.7±3.5160.7 ± 3.5 30.2±2.030.2 ± 2.0 기능성 소주EFunctional Soju E 1One 30.5±2.330.5 ± 2.3 85.2±2.785.2 ± 2.7 74.1±3.074.1 ± 3.0 133.0±3.1133.0 ± 3.1 36.7±2.236.7 ± 2.2 22 24.7±2.224.7 ± 2.2 89.0±3.289.0 ± 3.2 77.8±2.877.8 ± 2.8 137.2±3.3137.2 ± 3.3 32.5±1.832.5 ± 1.8 33 20.5±2.220.5 ± 2.2 94.7±3.394.7 ± 3.3 80.1±3.280.1 ± 3.2 140.9±4.1140.9 ± 4.1 27.1±2.227.1 ± 2.2 기능성 소주FFunctional Shochu F 1One 34.0±1.934.0 ± 1.9 81.3±3.481.3 ± 3.4 68.3±2.568.3 ± 2.5 139.0±4.0139.0 ± 4.0 42.0±2.442.0 ± 2.4 22 30.5±2.530.5 ± 2.5 85.4±3.085.4 ± 3.0 72.1±2.272.1 ± 2.2 144.4±3.8144.4 ± 3.8 38.4±2.838.4 ± 2.8 33 22.7±3.122.7 ± 3.1 88.2±2.988.2 ± 2.9 75.7±2.775.7 ± 2.7 147.2±4.0147.2 ± 4.0 32.7±2.432.7 ± 2.4 기능성 소주GFunctional Soju G 1One 47.9±2.447.9 ± 2.4 87.3±3.887.3 ± 3.8 65.3±2.065.3 ± 2.0 149.7±4.4149.7 ± 4.4 34.2±1.834.2 ± 1.8 22 42.3±2.642.3 ± 2.6 91.2±3.491.2 ± 3.4 70.4±2.170.4 ± 2.1 155.4±5.1155.4 ± 5.1 29.7±2.529.7 ± 2.5 33 39.7±2.939.7 ± 2.9 94.0±3.294.0 ± 3.2 73.2±1.973.2 ± 1.9 161.7±4.3161.7 ± 4.3 25.4±2.325.4 ± 2.3 기능성 소주HFunctional Shochu H 1One 35.2±2.435.2 ± 2.4 79.0±3.379.0 ± 3.3 64.5±3.264.5 ± 3.2 132.6±4.4132.6 ± 4.4 33.4±2.133.4 ± 2.1 22 30.1±2.030.1 ± 2.0 85.4±4.185.4 ± 4.1 69.8±3.869.8 ± 3.8 138.3±4.1138.3 ± 4.1 28.5±1.928.5 ± 1.9 33 23.2±2.423.2 ± 2.4 91.5±3.891.5 ± 3.8 77.4±3.777.4 ± 3.7 147.9±3.7147.9 ± 3.7 24.4±2.024.4 ± 2.0 기능성 소주IFunctional Soju I 1One 48.6±2.848.6 ± 2.8 80.2±3.680.2 ± 3.6 70.2±3.170.2 ± 3.1 140.1±5.1140.1 ± 5.1 30.4±1.830.4 ± 1.8 22 43.1±3.143.1 ± 3.1 85.7±3.385.7 ± 3.3 76.6±2.976.6 ± 2.9 148.5±4.8148.5 ± 4.8 26.8±2.126.8 ± 2.1 33 38.3±3.338.3 ± 3.3 93.2±4.193.2 ± 4.1 82.2±3.582.2 ± 3.5 157.2±4.5157.2 ± 4.5 22.5±1.522.5 ± 1.5 기능성 소주JFunctional Soju J 1One 30.5±2.130.5 ± 2.1 75.5±3.375.5 ± 3.3 58.5±3.158.5 ± 3.1 137.5±3.9137.5 ± 3.9 33.5±1.933.5 ± 1.9 22 24.4±2.224.4 ± 2.2 79.2±2.979.2 ± 2.9 62.2±2.862.2 ± 2.8 145.2±4.1145.2 ± 4.1 29.4±2.229.4 ± 2.2 33 19.9±1.519.9 ± 1.5 85.3±4.285.3 ± 4.2 68.3±2.568.3 ± 2.5 156.5±3.8156.5 ± 3.8 23.8±2.523.8 ± 2.5

*각 값은 3번 반복실험에 의한 평균±표준편차를 나타낸 것이다. * Each value represents the mean ± standard deviation of 3 replicates.

**각 값은 10-12마리에 대한 평균±표준오차를 나타낸 것이다. ** Each value represents the mean ± standard error for 10-12 animals.

결론적으로, 각종 버섯 균사체를 액체배양 할 경우 배양기간 중에 균사체뿐만 아니라 생리활성 기능이 우수한 고분자다당체가 생산되며, 균사체 또는 고분자다당체를 단독으로 사용하거나 또는 균사체와 고분자다당체를 함께 사용하여 소주를 제조하는 경우 어느 경우에도 현저한 인체생리활성 증강 효과를 나타냄을 확인하였다.In conclusion, in case of liquid culture of various mushroom mycelium, polymer polysaccharide with excellent physiological activity as well as mycelium is produced during incubation period, and the soju is prepared by using mycelium or polysaccharide alone or by using mycelium and polysaccharide together. In any case, it was confirmed that the marked increase in human biophysical activity.

본 발명은 실시예를 통하여 설명한 바와 같이, 본 발명 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯 균사체와 고분자다당체를 모두 또는 그 중 어느 하나를 포함하는 액체배양물과 첨가물을 정제된 희석식 또는 증류식 소주에 적정량 배합하여 제제한 본 발명 각종 버섯 기능성 소주는 인체 면역증강, 혈중 콜레스테롤 및 중성지방 저하, 혈당저하, 운동력증강과 같은 인체 생리활성을 증강시키는 효과가 있다. 따라서, 본 발명 각종 버섯들의 균사체와 고분자다당체를 모두 또는 그 중 어느 하나를 포함하는 액체배양물이 포함된 기능성 소주는 기능성 주류 산업상 매우 유용한 발명인 것이다.The present invention, as described through the examples, the present invention, mushrooms, ganoderma lucidum mushrooms, Janna hibiscus mushrooms, Cordyceps sinensis, chaga mushrooms, spirit mushrooms, cloud mushrooms, shiitake mushrooms, oyster mushrooms and roe deer fungus mycelium and all polysaccharides Various mushroom functional soju of the present invention prepared by combining an appropriate amount of liquid culture and additives containing any one of them in purified dilution or distilled soju, lowering human immune system, lowering blood cholesterol and triglyceride, lowering blood sugar, increasing exercise power and The same effect is to enhance the body's biological activity. Accordingly, the functional soju containing all or one of the mycelium and the polysaccharide of the various mushrooms of the present invention is a very useful invention in the functional liquor industry.

Claims (5)

버섯이 첨가된 기능성 소주를 제조하는 방법에 있어서, 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯의 종균을 배지에 접종하고 액체배양하여 균사체 및 고분자다당체를 함유하는 액체배양액을 얻는 단계; 및 상기 액체배양액 0.01~30중량%, 소주 44~70중량%, 첨가제 0.28~55중량%를 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 소주의 제조방법.In the method of manufacturing a functional shochu added mushrooms, inoculate the spawn of Situation mushroom, Ganoderma lucidum mushroom, Janna mushroom, mushroom, Cordyceps mushroom, chaga mushroom, spiritual mushroom, cloud mushroom, shiitake mushroom, oyster mushroom, and roe mushroom Liquid culture to obtain a liquid culture liquid containing mycelium and polysaccharide; And 0.01 to 30% by weight of the liquid culture solution, 44 to 70% by weight of soju, and 0.28 to 55% by weight of an additive. 버섯이 첨가된 기능성 소주를 제조하는 방법에 있어서, 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯의 종균을 배지에 접종하고 액체배양하여 배양액을 얻는 단계; 상기 액체배양액을 원심분리하여 균사체를 얻는 단계; 및 상기 균사체 0.01~30중량%, 소주 44~70중량%, 첨가제 0.28~55중량%를 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 소주의 제조방법.In the method of manufacturing a functional shochu added mushrooms, inoculate the spawn of Situation mushroom, Ganoderma lucidum mushroom, Janna mushroom, mushroom, Cordyceps mushroom, chaga mushroom, spiritual mushroom, cloud mushroom, shiitake mushroom, oyster mushroom, and roe mushroom Obtaining a culture by liquid culture; Centrifuging the liquid culture solution to obtain mycelium; And 0.01 to 30% by weight of the mycelium, 44 to 70% by weight of soju, and 0.28 to 55% by weight of an additive. 버섯이 첨가된 기능성 소주를 제조하는 방법에 있어서, 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯의 종균을 배지에 접종하고 액체배양하여 배양액을 얻는 단계; 상기 액체배양액을 원심분리하여 얻은 상등액에 에탄올을 가하여 침전시키고 원심분리하는 단계; 상기에서 얻은 침전물을 동결건조하고 증류수에 녹인 다음 원심분리하는 단계; 상기에서 얻은 상등액을 투석한 후 동결건조하여 고분자다당체를 얻는 단계; 및 상기 고분자다당체 0.01~30중량%, 소주 44~70중량%, 첨가제 0.28~55중량%를 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 소주의 제조방법.In the method of manufacturing a functional shochu added mushrooms, inoculate the spawn of Situation mushroom, Ganoderma lucidum mushroom, Janna mushroom, mushroom, Cordyceps mushroom, chaga mushroom, spiritual mushroom, cloud mushroom, shiitake mushroom, oyster mushroom, and roe mushroom Obtaining a culture by liquid culture; Precipitating by adding ethanol to the supernatant obtained by centrifuging the liquid culture solution and centrifuging; Lyophilizing the precipitate obtained above, dissolving in distilled water and then centrifuging; Dialysis of the obtained supernatant and lyophilization to obtain a polymer polysaccharide; And 0.01 to 30% by weight of the polymer polysaccharide, 44 to 70% by weight of soju, and 0.28 to 55% by weight of an additive. 제 1항 내지 제 3항 중 어느 한 항에 있어서, 글루코오스 1 g/ℓ, 설탕 9 g/ℓ, 자일로스 1 g/ℓ, 포도당 9 g/ℓ, 효모추출물 0.5 g/ℓ, 감자전분배지 2 g/ℓ, NH4H2PO40.5 g/ℓ, DL-세린 0.5 g/ℓ, KH2PO41 g/ℓ, CaCl20.6 g/ℓ, MgSO4·7H2O 0.02 g/ℓ, MnSO4·5H2O 0.2 g/ℓ, FeSO4·7H2O 0.02 g/ℓ, 티아민염산 0.001 g/ℓ로 구성된 합성배지, 페당밀 1∼10 %, 콘스팁즙 1∼10 %로 구성된 산업용배지, 전분가수분해물(시럽) 1∼10 %, 감자추출물 1∼10 % 또는 설탕 1∼10 % 를 단독 또는 2종 이상 배합한 배지를 사용하여 액체배양함을 특징으로 하는 기능성 소주의 제조방법.The method according to any one of claims 1 to 3, wherein 1 g / l of glucose, 9 g / l of sugar, 1 g / l of xylose, 9 g / l of glucose, 0.5 g / l of yeast extract, potato starch medium 2 g / l, NH 4 H 2 PO 4 0.5 g / l, DL-serine 0.5 g / l, KH 2 PO 4 1 g / l, CaCl 2 0.6 g / l, MgSO 4 .7H 2 O 0.02 g / l, MnSO 4 · 5H 2 O 0.2 g / l, FeSO 4 · 7H 2 O 0.02 g / l, synthetic medium consisting of thiamine hydrochloric acid 0.001 g / l, industrial medium consisting of 1-10% of fructose and 1-10% of cornstalk A method for producing a functional shochu, characterized in that the liquid is cultured using a medium containing 1 to 10% of starch hydrolyzate (syrup), 1 to 10% of potato extract, or 1 to 10% of sugar. 제 1항 내지 제 3항 중 어느 한 항의 방법에 의하여 제조되며, 면역활성과 운동력을 증강시키고, 동물의 혈장 내 총 콜레스테롤, 중성지방 및 혈당을 감소시키는 특징을 갖는 인체 생리활성이 있는 상황버섯, 영지버섯, 잔나비걸상버섯, 동충하초, 차가버섯, 신령버섯, 구름버섯, 표고버섯, 느타리버섯 및 노루궁뎅이버섯을 이용한 기능성 소주.A situation mushroom prepared by the method of any one of claims 1 to 3, which has a physiological activity of the human body, which is characterized by enhancing immune activity and exercise power, and reducing total cholesterol, triglycerides and blood sugar in the plasma of the animal, Functional shochu using Ganoderma lucidum mushroom, Janna butterfly stool mushroom, Cordyceps sinensis, chaga mushroom, spiritual mushroom, cloud mushroom, shiitake mushroom, oyster mushroom and roe mushroom.
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