KR20110021387A - Method for producing mushroom-fermented dietary fiber - Google Patents
Method for producing mushroom-fermented dietary fiber Download PDFInfo
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 버섯 발효 식이 섬유의 제조 방법에 관한 것으로, 더욱 상세하게는 유산균 및 효모 발효 및 동결건조를 통해 버섯으로부터 식이 섬유를 농축하여 분리하는 방법에 관한 것이다.The present invention relates to a method for producing mushroom fermented dietary fiber, and more particularly, to a method for concentrating and separating dietary fiber from mushrooms through lactic acid bacteria and yeast fermentation and lyophilization.
버섯은 일종의 곰팡이로서 고등균류에 속하며 균류(菌類) 중에서 눈으로 식별할 수 있는 크기의 자실체(子實體)를 형성하는 무리를 총칭한다. Mushroom is a kind of fungus, belongs to higher fungi, and refers to a group of fungi that form fruiting bodies of a size discernible to the eye.
버섯은 영양기관인 균사체와 포자를 지닌 자실체로 구성되어 있으며, 균사체에는 자실체보다 4배 정도 많은 각종 영양소와 자실체에 비해 50~60배 정도 많은 항암성분과 면역기능강화 성분 등의 약용성분이 함유되어 있다. 자실체는 갓 모양으로 버섯의 전부라고 생각하기 쉬우나 일반식물의 꽃에 해당되는 부분이며 극히 짧은 기간에 발생한다.Mushrooms are composed of mycelia and spores with nutritional organs, and mycelium contains four times as many nutrients as fruiting bodies and medicinal ingredients such as anti-cancer ingredients and immune-enhancing ingredients compared to fruiting bodies. . Fruiting bodies are freshly shaped and are considered to be all of mushrooms, but they correspond to flowers of general plants and occur in a very short period of time.
버섯의 주성분은 수분 80-90%, 단백질 7-8%, 지질 1%, 무기질 1%정도 이고, 비타민 B2와 에르고스테린이 풍부하다. 또한 버섯의 독특한 맛을 내는 구아닐산이 함유된 식물로서 고혈압, 심장병, 동맥경화 예방에 효과가 있으며 항암 효과가 있는 것으로 밝혀져 있다. 특히 버섯에 함유된 다당류 성분 중 베타글루칸(β-glucan)은 정상적인 세포조직의 면역기능을 활성화시켜 암세포의 증식 및 재발을 방지한다.The main components of the mushroom are 80-90% moisture, 7-8% protein, 1% lipid, 1% minerals, and are rich in vitamin B 2 and ergosterine. In addition, it is a plant containing guanilic acid, which gives a unique taste of mushrooms, and is effective in preventing hypertension, heart disease, and atherosclerosis, and has been shown to have an anticancer effect. In particular, beta glucan (β-glucan) of the polysaccharides contained in the mushrooms to prevent the proliferation and recurrence of cancer cells by activating the immune function of normal tissues.
한편, 식이섬유는 사람의 소화 효소로는 소화되지 않는 식물 중의 난소화성 성분의 총체로서 고분자 탄수화물을 말하며, 채소, 과일, 해조류 등의 식품에 과량 함유되어 있는 섬유질 또는 셀룰로오스로 알려진 성분이다.On the other hand, dietary fiber refers to polymer carbohydrates as a total of indigestible components in plants which are not digested by human digestive enzymes, and are known as fiber or cellulose contained in excess in foods such as vegetables, fruits and seaweeds.
식이섬유는 특유의 보수성과 팽윤성으로 장내의 수분을 흡수하여 팽창시킴으로써 변비를 없애고, 포만감은 주지만 소화되지 않고 바로 배설되기 때문에 음식 섭취를 적게 하여 비만증 예방, 체중 감량 등에 효과를 발휘한다. 또한 독성물질, 콜레스테롤 등 인체에 해로운 물질을 몸 밖으로 배출시키기도 하여 관상동맥경화증, 협심증, 심근경색증 등의 질환을 예방하고, 혈압이 올라가는 것을 막아 주기 때문에 당뇨병의 치료와 예방에 도움을 주는 효과를 발휘하기도 한다. 이에 식이섬유를 분리하여 식품의 소재로 사용하기 위한 노력이 종래에 많이 있어 왔는데, 이와 관련된 특허기술로는 미강으로부터 식이섬유를 분리하는 방법(한국특허등록 제10-0614153호)이 있으며, 옥수수 수염과 식이섬유를 함유하는 조성물의 제조방법(한국특허등록 제10-0510239호)이 있으나, 상기 분리법은 미강 및 옥수수로부터 식이섬유를 분리하는 것에 관한 것일 뿐, 버섯으로부터 식이섬유를 농축하여 분리하는 방법에 대한 것은 아니다.Dietary fiber eliminates constipation by absorbing and swelling water in the intestine with its unique conservativeness and swelling, and gives a feeling of satiety, but it is directly excreted without digestion. It also releases harmful substances such as toxic substances and cholesterol out of the body to prevent diseases such as coronary atherosclerosis, angina pectoris, myocardial infarction, and prevent blood pressure from rising, thus helping to treat and prevent diabetes. Sometimes. Thus, there have been many efforts to separate dietary fiber and use it as a material of food. As a related patent technology, there is a method of separating dietary fiber from rice bran (Korean Patent Registration No. 10-0614153), corn beard And there is a method for producing a composition containing dietary fiber (Korean Patent Registration No. 10-0510239), but the separation method relates only to the separation of dietary fiber from rice bran and corn, a method for concentrating and separating dietary fiber from mushrooms It's not about.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명은 유산균 및 효모 발효 및 동결건조를 통해 버섯으로부터 식이 섬유를 농축하여 분리하고자 한다.The present invention has been made in accordance with the above requirements, the present invention is to concentrate and isolate the dietary fiber from mushrooms through lactic acid bacteria and yeast fermentation and lyophilization.
상기 과제를 해결하기 위해, 본 발명은 (a) 유산균 및 효모 균을 접종하여 버섯을 발효시키는 단계; (b) 발효 후, 발효액을 제거하고 잔사를 회수하는 단계; (c) 회수한 잔사물을 물로 반복 세척하는 단계; (d) 세척한 잔사물을 동결건조하는 단계; 및 (e) 동결건조한 잔사물을 분쇄하는 단계를 포함하는 버섯발효 식이섬유의 제조 방법을 제공한다.In order to solve the above problems, the present invention (a) inoculating lactic acid bacteria and yeast bacteria fermenting mushrooms; (b) after fermentation, removing the fermentation broth and recovering the residue; (c) repeatedly washing the collected residue with water; (d) lyophilizing the washed residue; And (e) pulverizing the lyophilized residue.
또한, 본 발명은 상기 방법에 의해 제조된 버섯발효 식이섬유를 제공한다.The present invention also provides a mushroom fermented dietary fiber prepared by the above method.
본 발명에 따르면, 본 발명은 고농도로 농축된 식이섬유 분말을 버섯으로부터 분리하여 제공한다.According to the present invention, the present invention provides a high concentration of dietary fiber powder separated from mushrooms.
하기의 실험에 의하면, 생버섯의 건조분말 중에 7.7% 존재하는 식이섬유가 본 발명의 농축 및 분리방법에 의할 경우 최종 회수된 고형분 중 45.7%를 차지하도록 농축됨이 확인되었다.According to the following experiment, it was confirmed that 7.7% of the dietary fiber in the dry powder of raw mushrooms was concentrated to account for 45.7% of the final recovered solids by the concentration and separation method of the present invention.
이와 같이 농축된 식이섬유는 난소화성으로 인해 다이어트 식품 산업에 적극 활용될 수 있다.The concentrated dietary fiber can be actively used in the diet food industry due to the indigestion.
본 발명의 버섯발효 식이섬유는 식이섬유의 다이어트 효과 외에도, 버섯, 유산균, 효모의 효과를 함께 볼 수 있는 건강 다이어트 식품으로서 유용할 것이다.Mushroom fermentation dietary fiber of the present invention, in addition to the dietary effect of dietary fiber, mushrooms, lactic acid bacteria, yeast will be useful as a health diet food that can be seen together.
본 발명의 목적을 달성하기 위하여, 본 발명은, (a) 유산균 및 효모 균을 접종하여 버섯을 발효시키는 단계; (b) 발효 후, 발효액을 제거하고 잔사를 회수하는 단계; (c) 회수한 잔사물을 물로 반복 세척하는 단계; (d) 세척한 잔사물을 동결건조하는 단계; 및 (e) 동결건조한 잔사물을 분쇄하는 단계를 포함하는 버섯발효 식이섬유의 제조 방법을 제공한다.In order to achieve the object of the present invention, the present invention, (a) inoculating lactic acid bacteria and yeast bacteria fermenting mushrooms; (b) after fermentation, removing the fermentation broth and recovering the residue; (c) repeatedly washing the collected residue with water; (d) lyophilizing the washed residue; And (e) pulverizing the lyophilized residue.
본 발명의 버섯발효 식이섬유의 제조 방법은 더욱 구체적으로,More specifically, the method for producing mushroom fermented fiber of the present invention,
(a) 초기 당 농도 13~28%(w/v)로 루코노스톡 메센테로이데스 (Leuconostoc mesenteroides) 및 사카로마이세스 세레비지애 (Saccharomyces cerevisiae) 균을 접종하여 25~35℃의 온도에서 10~40일 동안 회분 발효를 수행함으로써 버섯을 발효시키는 단계;(a) Inoculated with Leuconostoc mesenteroides and Saccharomyces cerevisiae at an initial sugar concentration of 13-28% (w / v) at a temperature of 25-35 ° C. Fermenting mushrooms by performing batch fermentation for ˜40 days;
(b) 발효 후, 발효액을 제거하고 잔사를 회수하는 단계;(b) after fermentation, removing the fermentation broth and recovering the residue;
(c) 회수한 잔사물을 물로 반복 세척하는 단계;(c) repeatedly washing the collected residue with water;
(d) 세척한 잔사물을 -45 ~ -35℃로 0.6~1.3시간 동안 하강시킨 후, -25 ~ -15℃가 되도록 1.6~2.3시간 동안 상승시킨 후, -5 ~ 5℃가 되도록 15~25시간 동안 상승시킨 후, 10~20℃가 되도록 3~5시간 동안 상승시킨 후, 25~35℃가 되도록 5~7시간 동안 상승시킨 후, 25~35℃에서 70~80시간 동안 유지시키면서 동결건조하는 단계; 및(d) The washed residue was lowered to -45 ~ -35 ℃ for 0.6 ~ 1.3 hours, then raised for 1.6 ~ 2.3 hours to be -25 ~ -15 ℃, 15 ~ to be -5 ~ 5 ℃ After raising for 25 hours, raising for 3 to 5 hours to 10 to 20 ℃, then rising for 5 to 7 hours to 25 to 35 ℃, and then freezing while maintaining at 70 to 80 hours at 25 to 35 ℃ Drying; And
(e) 동결건조한 잔사물을 분쇄하는 단계;를 포함한다.(e) pulverizing the lyophilized residue.
본 발명의 버섯발효 식이섬유의 제조 방법은 상기 (e) 단계 후에 차전자피 분말 및 가르시니아 캄보지아(Garcina cambogia) 껍질추출분말을 첨가하여 혼합한 후 캡슐로 포장하는 단계를 추가로 포함할 수 있다.The method of preparing the mushroom fermented dietary fiber of the present invention may further include the step of adding the chaff blood powder and Garcina cambogia bark extract powder after the step (e), mixing and packaging the capsules.
본 발명은 또한, 본 발명의 방법에 의해 제조된 버섯발효 식이섬유를 제공한다.The present invention also provides a mushroom fermented dietary fiber produced by the method of the present invention.
일반적으로 '특정 성분의 농축 및 분리'라 함은 베이스(최종 산물을 분말형태로 얻을 경우는 고형분을 의미함) 중 해당 성분의 함량을 증대시키는 것을 의미하나, 역으로 목적 성분 외의 성분들을 제거시킴으로써 농축하는 것을 의미하기도 한다. 본 발명은 이 중 후자의 방법에 의한 농축 및 분리 방법에 관한 것이다. 즉, 본 발명의 버섯으로부터 식이섬유를 농축하여 분리하는 방법은 버섯 중에 존재하는 여러 영양소들(미생물이 발효를 하여 발효액 중으로 배출시킬 수 있는 영양성분들)을 유산균 및 효모 발효를 통해 대사 산물로 변화한 후, 배지 중으로 배출시켜 제거함으로써 결과적으로 잔존하는 버섯 잔사물에는 미생물이 대사할 수 없는 식이섬유만을 농축시키는 것이다.In general, 'concentration and separation of a specific ingredient' means increasing the content of the ingredient in the base (the final product is obtained when it is obtained in powder form). It also means to concentrate. The present invention relates to a method of concentration and separation by the latter method. In other words, the method of concentrating and separating the dietary fiber from the mushroom of the present invention is to convert various nutrients (nutrients that microorganisms can ferment and release into the fermentation broth) into metabolites through fermentation of lactic acid bacteria and yeast. Afterwards, the resultant is discharged into the medium to remove the remaining mushroom residues, concentrating only the dietary fiber which microorganisms cannot metabolize.
이하, 본 발명의 과제 해결 수단을 각 단계별로 세분하여 하기에서 더욱 상세히 설명하고자 한다. Hereinafter, the problem solving means of the present invention will be described in more detail below by subdividing each step.
(1) 버섯을 유산균 및 효모 발효시키는 단계(a)(1) fermenting mushrooms to lactic acid bacteria and yeast (a)
본 단계는 준비된 버섯을 유산균 및 효모 발효시키는 단계이다. 유산균 및 효모 발효는 초산 발효에 비해 발효 기간이 단축되었고, 잡균이 오염되지 않았으며, 식이섬유 농축도 증가하였다. 유산균 및 효모 발효는 버섯에 물을 첨가한 후, 유산균 및 효모 발효를 수행할 수 있는 미생물을 접종함으로써 수행될 수 있다. 미생물로는 유산균 및 효모 발효를 수행할 수 있는 것이라면 어느 것을 사용하여도 무방하며, 유산균 발효는 루코노스톡 메센테로이데스 (Leuconostoc mesenteroides)를 일 예로 사용할 수 있으며, 효모 발효는 사카로마이세스 세레비지애 (Saccharomyces cerevisiae)를 일 예로 사용할 수 있으나, 이에 제한되는 것은 아니다.This step is a step of fermenting the prepared mushrooms lactic acid bacteria and yeast. Lactic acid bacteria and yeast fermentation was shorter fermentation period than acetic acid fermentation, was not contaminated with various bacteria, and dietary fiber concentration also increased. Lactic acid bacteria and yeast fermentation may be carried out by adding water to the mushrooms, and then inoculating microorganisms capable of performing lactic acid bacteria and yeast fermentation. As microorganisms, any of those that can perform lactic acid bacteria and yeast fermentation may be used, and lactic acid bacteria fermentation may use Leuconostoc mesenteroides as an example, and yeast fermentation is Saccharomyces cerevisiae. Saccharomyces cerevisiae can be used as an example, but is not limited thereto.
한편, 유산균 및 효모 발효를 위한 배지에는 버섯 외에 바람직하게 당을 비롯한 여러 미생물의 생육을 촉진할 수 있는 성분이나, 유산균 및 효모 발효를 촉진할 수 있는 물질을 부수적으로 첨가하는 것도 좋다. 또한, 유산균 및 효모 발효를 촉진시키기 위해 통기(aeration) 조건을 도입할 수도 있다.On the other hand, in addition to the mushroom, the medium for lactic acid bacteria and yeast fermentation may be preferably added ingredients that can promote the growth of various microorganisms, including sugars, and substances that can promote lactic acid bacteria and yeast fermentation. In addition, aeration conditions may be introduced to promote lactic acid bacteria and yeast fermentation.
본 단계에서 사용되는 생버섯은 특정의 것에 국한되는 것은 아니고, 느타리버섯을 포함하여 여러 식용버섯을 사용할 수 있다. The raw mushroom used in this step is not limited to a specific one, and various edible mushrooms, including oyster mushroom, can be used.
본 단계에서의 유산균 및 효모 발효는 유가식 발효 및 반복 회분 발효 등의 다양한 발효 방법을 통해서 수행할 수 있으나, 바람직하게는 오염의 방지 및 공정의 단순화 측면에서 회분 발효가 좋다. Lactic acid bacteria and yeast fermentation in this step can be carried out through a variety of fermentation methods such as fed-batch fermentation and repeated batch fermentation, but preferably ash fermentation in terms of prevention of contamination and simplification of the process.
한편, 바람직하게 유산균 및 효모 발효는 초기 당 농도 13~28%(w/v)로 25~35℃의 온도에서 10일 이상, 바람직하게는 30~40일 동안 수행하는 것이 좋다. 이상의 조건에서 잡균에 의한 오염을 방지할 수 있고, 품질관리 지침에 적합한 제품의 pH 인 4.0 이하에 용이하게 도달할 수 있기 때문이다.On the other hand, lactic acid bacteria and yeast fermentation is preferably carried out for at least 10 days, preferably 30 to 40 days at a temperature of 25 ~ 35 ℃ at an initial sugar concentration of 13 ~ 28% (w / v). This is because contamination by various bacteria can be prevented under the above conditions, and the pH of the product conforming to the quality control guidelines can be easily reached 4.0 or less.
(2) 발효 후, 발효액을 제거하고 잔사를 회수하는 단계(b)(2) after fermentation, removing the fermentation broth and recovering the residue (b)
본 단계에서는 상기의 유산균 및 효모 발효 결과 생성된 발효액을 제거하고 남은 버섯 잔사를 회수한다. 발효가 완료되면 위에 상등액이 뜨는데 이를 제거함으로써 버섯 잔사를 회수할 수 있다. 회수 후, 수용성 분획을 더욱 제거하기 위해 버섯 잔사를 압축하여 발효액을 짜내는 것도 좋다. In this step, the fermentation broth produced as a result of the lactic acid bacteria and yeast fermentation is removed, and the remaining mushroom residues are recovered. When the fermentation is complete, a supernatant floats on the top, which can be recovered to remove the mushroom residue. After recovery, the mushroom residue may be compressed to squeeze the fermentation broth to further remove the aqueous fraction.
(3) 회수한 잔사물을 물로 반복 세척하는 단계(c)(3) washing the recovered residue repeatedly with water (c)
본 단계에서는 회수한 잔사물을 물로 반복 세척한다. 유산균 및 효모 발효를 거친 버섯 잔사는 강한 산취를 나타내는데, 이는 건조 후에도 제거되기 어려워, 최종 제품의 기호도에 악영향을 미친다. 따라서 건조 전단계에서 이를 제거할 필요가 있는데, 물로 반복 세척하면 산취가 제거된다. 물을 이용한 세척은 바람직하게 버섯 잔사에 그 3배 부피의 물을 첨가하여 1시간 이상 담가 둔 후, 반복 세척하는 방식으로 5회 이상 실시하는 것이 좋다.In this step, the recovered residue is washed repeatedly with water. Lactobacillus and yeast fermented mushroom residues exhibit strong acid odor, which is difficult to remove even after drying, adversely affecting the palatability of the final product. Therefore, it is necessary to remove it in the pre-drying step. Repeated washing with water removes acid odor. Washing with water is preferably carried out at least five times by adding a three-fold volume of water to the mushroom residue and soaking it for at least one hour, followed by repeated washing.
(4) 세척한 잔사물을 건조시키는 단계(d)(4) drying the washed residue (d)
본 단계에서는 상기의 물로 세척한 잔사물을 건조시키는 단계로서, 구체적으로 세척한 잔사물을 -45 ~ -35℃로 0.6~1.3시간 동안 하강시킨 후, -25 ~ -15℃가 되도록 1.6~2.3시간 동안 상승시킨 후, -5 ~ 5℃가 되도록 15~25시간 동안 상승시 킨 후, 10~20℃가 되도록 3~5시간 동안 상승시킨 후, 25~35℃가 되도록 5~7시간 동안 상승시킨 후, 25~35℃에서 70~80시간 동안 유지시키면서 동결건조하는 단계이다.In this step, as a step of drying the residue washed with water, specifically, the washed residue is lowered to -45 ~ -35 ℃ for 0.6 ~ 1.3 hours, then 1.6 ~ 2.3 to be -25 ~ -15 ℃ After raising for an hour, raising for 15 to 25 hours to be -5 to 5 ℃, then raising for 3 to 5 hours to be 10 to 20 ℃, then rising for 5 to 7 hours to become 25 to 35 ℃ After the lyophilization, the lyophilization step is carried out at 25 to 35 ° C. for 70 to 80 hours.
본 발명은 버섯에 함유된 생리활성 성분의 손실을 최소화하기 위해 장시간에 걸쳐 동결건조를 수행하는 것이다. 한편, 동결건조는 진공압 35~45mTorr에서 수행하는 것이 좋다.The present invention is to perform lyophilization over a long time in order to minimize the loss of the bioactive components contained in the mushroom. On the other hand, lyophilization is preferably performed at a vacuum pressure of 35 ~ 45mTorr.
(5) 동결건조한 잔사물을 분쇄하는 단계(e)(5) grinding the lyophilized residue (e)
본 단계는 동결건조한 잔사물을 분쇄하는 단계이다. 상기 단계(d)에서 수득한 건조한 잔사물의 분쇄는 다양한 방법으로 수행할 수 있으나, 건조한 잔사물의 조직 결합 강도가 높기 때문에 분쇄기를 이용하여 조분쇄를 거친 후, 미세분쇄를 수행하는 것이 좋다. 조분쇄 후에는 미세분쇄, 일 예로서 싸이클로밀을 이용하여 미세분쇄 작업을 수행하는 것이 바람직하며, 이상의 과정을 통해 입자가 균일한 미세분말을 얻을 수 있다.This step is to crush the freeze-dried residue. The dry residue obtained in step (d) may be pulverized by various methods. However, the fine residue may be subjected to coarse pulverization using a pulverizer because of high tissue bonding strength of the dry residue. After the coarse grinding, it is preferable to perform a fine grinding operation using fine grinding, for example, cyclomill, and through the above process, a fine powder with uniform particles can be obtained.
(6) 캡슐로 포장하는 단계(6) the step of packing into capsules
본 단계는 상기 (e) 단계 후에 차전자피 분말 및 가르시니아 캄보지아(Garcina cambogia) 껍질추출분말을 첨가하여 혼합한 후 캡슐로 포장하는 단계이다. 상기 차전자피 분말 및 가르시니아 캄보지아 껍질추출분말은 다이어트 효과를 증진시킨다.This step is after the step (e) is added to the chaff blood powder and Garcina cambogia ( Garcina cambogia ) bark extract powder is added and mixed and then packaged into capsules. The chaff powder and garcinia cambogia bark extract powder enhances the diet effect.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
실험예 1: 대사산물 생산의 극대화를 위한 유산균 및 효모 발효 조건의 확립Experimental Example 1: Establishment of lactic acid bacteria and yeast fermentation conditions for maximizing metabolite production
본 실험예에서는 하기 실시예 1에서 수행될 유산균 및 효모 발효시, 버섯 내에 존재하는 대사 가능 물질의 대사산물로의 전환을 극대화시킬 수 있는 발효조건을 확립하고자 하였다. In the present experimental example, when the lactic acid bacteria and yeast fermentation to be carried out in Example 1, it was intended to establish the fermentation conditions that can maximize the conversion of metabolites present in the mushrooms to metabolites.
항아리(회분발효 시스템)에 생느타리 버섯을 12 kg, 흑설탕을 20%(w/v) 첨가하고, 루코노스톡 메센테로이데스 (Leuconostoc mesenteroides) 및 사카로마이세스 세레비지애 (Saccharomyces cerevisiae) 균을 접종한 후 발효 온도를 달리하면서 느타리버섯 발효액의 pH 변화를 조사하였다.12 kg of raw perilla mushrooms and 20% (w / v) brown sugar are added to the jar (batch fermentation system), and Leuconostoc mesenteroides and Saccharomyces cerevisiae bacteria are added. After inoculation, the pH change of the fermented broth of Oyster mushroom was investigated while varying the fermentation temperature.
제품생산을 위한 자체품질관리 지침에 적합한 제품의 pH는 4.0 이하인데, 실험을 수행한 25~35℃의 범위 내에서 30일 경과 시점 이후로 모두 합격기준인 pH 4.0 이하에 도달하였고 시간이 경과함에 따라 약간 더 감소하는 것을 확인할 수 있었다 (표 1).The pH of the product conforming to the self-quality control guideline for the production of the product is 4.0 or less, and after the 30 days passed within the range of 25 ~ 35 ℃ the experiment was performed, all of them reached the pH 4.0 of the acceptance criteria or less and the time passed It was found to decrease slightly further (Table 1).
(일)Fermentation period
(Work)
한편, 상기의 여러 온도 중 생산 현장에 대한 적용 가능성이 가장 좋은 25℃에서 첨가되기에 적절한 당 농도를 결정하고자 하였다. On the other hand, it was intended to determine the appropriate sugar concentration to be added at 25 ℃ the most applicable to the production site of the above various temperatures.
항아리(회분발효 시스템)에 생느타리 버섯을 12 kg, 흑설탕을 7~28%(w/v)로 다양하게 첨가하고, 루코노스톡 메센테로이데스 (Leuconostoc mesenteroides) 및 사카로마이세스 세레비지애 (Saccharomyces cerevisiae) 균을 접종한 후, 25℃의 온도에서 발효시키면서 느타리버섯 발효액의 pH 변화를 조사하였다 (표 2).In a jar (batch fermentation system), 12 kg of raw perilla mushrooms and various brown sugars (7-28% (w / v)) are added, and Leuconostoc mesenteroides and Saccharomyces cerevisiae ( After inoculation of Saccharomyces cerevisiae ), the pH change of the fermented broth mushroom was investigated while fermenting at a temperature of 25 ℃ (Table 2).
(일)Fermentation period
(Work)
상기에서 살펴본 바와 같이 초기 당 농도가 7%인 경우는 실험의 발효 기간 동안에는 제품생산을 위한 자체품질관리 합격기준인 pH 4.0 이하에 도달하지 못하였고, 초기 당 농도 13% 이상의 실험군은 발효 40일 경과 후, 초기 당 농도 19% 이상의 실험군은 발효 30일 경과 후 측정한 pH가 품질관리 지침에 적합한 pH 4.0에 도달하였음을 확인할 수 있었다.As described above, when the initial sugar concentration was 7%, the fermentation period of the experiment did not reach the pH 4.0, which is the acceptance criteria for the self-quality control for the production of the product, and the experimental group with the initial sugar concentration of 13% or more after 40 days of fermentation. Afterwards, the experimental group of more than 19% of the initial sugar concentration was confirmed that the pH measured after 30 days of fermentation reached pH 4.0 suitable for quality control guidelines.
본 실험예에 기재된 실험을 통하여 버섯 내에 존재하는 대사 가능 물질의 대사산물로의 생산 극대화 조건으로, 회분 배양시 초기 당농도 13~28%(w/v), 배양온도 25~35℃, 배양시간 30일 이상을 확립하였다.As the conditions for maximizing the production of metabolizable substances present in mushrooms as metabolites through the experiments described in this Experimental Example, the initial sugar concentration in batch culture was 13-28% (w / v), the incubation temperature was 25-35 ℃, and the incubation time. More than 30 days have been established.
이하, 본 발명의 실시예 1에서는 본 실험예 1에서 확립한 조건의 범위 중 초기 당 농도 20%(w/v), 온도 25℃로 유산균 및 효모 발효를 통해 식이섬유의 농축 및 분리를 수행하고자 하였다. Hereinafter, in Example 1 of the present invention, concentration and separation of dietary fiber through lactic acid bacteria and yeast fermentation were performed at an initial sugar concentration of 20% (w / v) and a temperature of 25 ° C in the range of conditions established in Experimental Example 1. It was.
실시예 1: 유산균 및 효모 발효를 통한 식이섬유의 농축 및 분리Example 1 Concentration and Separation of Dietary Fiber through Lactic Acid Bacteria and Yeast Fermentation
항아리(회분발효 시스템)에 생느타리 버섯을 12 kg, 흑설탕을 20%(w/v) 첨가하고, 루코노스톡 메센테로이데스 (Leuconostoc mesenteroides) 및 사카로마이세스 세레비지애 (Saccharomyces cerevisiae) 균을 접종한 후, 25℃에서 유산균 및 효모 발효를 수행했다. 유산균 및 효모 발효는 30일 동안 수행하였다. 유산균 및 효모 발효 후, pH를 측정하였는데, pH 4.0임을 확인할 수 있었다.12 kg of raw perilla mushrooms and 20% (w / v) brown sugar are added to the jar (batch fermentation system), and Leuconostoc mesenteroides and Saccharomyces cerevisiae bacteria are added. After inoculation, lactic acid bacteria and yeast fermentation were performed at 25 ° C. Lactic acid bacteria and yeast fermentation were performed for 30 days. After lactic acid bacteria and yeast fermentation, the pH was measured, it was confirmed that the pH 4.0.
유산균 및 효모 발효 후, 상등액을 제거하고, 밑에 남은 버섯 잔사물은 추가로 압착시켜 수용성 분획에 존재하는 배양액을 많이 제거하였다. 압착 후에 회수한 버섯 잔사물의 양은 1.3kg이었다.After lactic acid bacteria and yeast fermentation, the supernatant was removed, and the remaining mushroom residue was further compressed to remove much of the culture solution present in the aqueous fraction. The amount of mushroom residues recovered after pressing was 1.3 kg.
압착 후, 버섯 잔사물에 배어 있는 산패취를 제거하고자 버섯잔사물의 3배 부피에 해당하는 물을 첨가한 후, 1시간 이상 담가 두었다. 그 후, 반복 세척하는 방식으로 세척 과정을 5회 실시하였다.After squeezing, water corresponding to three times the volume of the mushroom residue was added in order to remove the acid scent soaked in the mushroom residue, and soaked for 1 hour or more. Thereafter, the washing process was performed five times by repeat washing.
세척 후, 각각의 버섯 잔사물을 -40℃까지 1시간 동안 하강시킨 후, -20℃가 되도록 2시간 동안 상승시킨 후, 0℃가 되도록 20시간 동안 상승시킨 후, 15℃가 되도록 4시간 동안 상승시킨 후, 30℃가 되도록 6시간 동안 상승시킨 후, 30℃에서 75시간 동안 유지시키면서 동결건조하였다.After washing, each mushroom residue was lowered to −40 ° C. for 1 hour, then raised to −20 ° C. for 2 hours, then raised to 0 ° C. for 20 hours, and then heated to 15 ° C. for 4 hours. After raising for 6 hours to reach 30 ℃, it was lyophilized while maintaining at 30 ℃ 75 hours.
건조 후, 믹서 타입의 분쇄기를 이용하여 조분쇄를 실시하고, 싸이클로밀을 이용하여 추가로 미세하게 분쇄하였다. After drying, coarsely pulverization was performed using a mixer-type grinder, and further finely pulverized using a cyclomill.
이상의 과정을 통해 최종적으로 회수한 분말(고형분)의 양은 0.49kg이었다.The amount of powder (solid content) finally recovered through the above process was 0.49 kg.
실험예 2: 실시예 1을 통해 농축 분리된 식이섬유의 함량 분석Experimental Example 2: Analysis of the content of dietary fiber concentrated and separated through Example 1
상기 실시예 1에서 회수한 고형분 중 식이섬유 함량을 측정하고자, 시료의 수분, 조회분, 조단백질, 조지방, 탄수화물 및 당질 함량을 분석하였고, 이를 통해 식이섬유함량을 유추하여 산출하였다. 수분, 조회분, 조단백질, 조지방, 탄수화물 및 당질 등의 일반성분 분석은 식품공전 상의 성분분석법에 근거하여 수행하였다.In order to measure the dietary fiber content of the solid recovered in Example 1, the moisture, crude ash, crude protein, crude fat, carbohydrate and sugar content of the sample were analyzed, and the dietary fiber content was inferred. The analysis of general components such as moisture, crude ash, crude protein, crude fat, carbohydrates and sugars was carried out based on the ingredient analysis method of food industry.
수분함량은 상압가열건조법으로 처리 후, 확인한 바에 따르면 약 3.35%에 해당하였으며, 조회분은 0.54%로 나타났다. 조단백질 함량은 KjelTec Auto Sampler system 1035 Analyzer를 이용하여 측정하였으며, 총 14.7%에 해당하였다. 조지방 함량은 분석 결과에 의하면 13.05%로 나타났으며, 총 탄수화물 함량은 전체를 100으로 보아 수분, 조회분, 조단백, 조지방 함량을 제외한 값으로 산출 가능한데, 총 68.36%로 확인하였다.Moisture content was found to be about 3.35% after treatment by atmospheric heating drying method, and the ash content was 0.54%. Crude protein content was measured using KjelTec Auto Sampler system 1035 Analyzer, corresponding to a total of 14.7%. Crude fat content was found to be 13.05%, and total carbohydrate content was calculated to be 100, excluding moisture, crude ash, crude protein, and crude fat content, which was 68.36%.
일반성분을 제외한 식이섬유 함량은 효소적 가수분해법(Sigma-Aldrich사 및 Megazyme사의 상용효소를 사용)을 이용하여 측정하였으며, 모든 효소분해과정은 식품공전 상의 분석법에 준하여 수행하였다. The dietary fiber content, excluding the general components, was measured using enzymatic hydrolysis (using commercial enzymes from Sigma-Aldrich and Megazyme), and all enzymatic digestion was carried out according to the food industry analysis.
총 식이섬유 함량은 총 탄수화물 함량 중 아밀라아제(amylase)와 글루코아말라아제(glucoamylase)의 분해에 의해 제거된 당질의 함량을 제거하는 방법으로 산출하였는데, 그 결과 45.7%로 나타났으며, 대부분의 식이섬유질은 불용성 식이섬유일 것으로 판단되었다.The total dietary fiber content was calculated by removing the amount of carbohydrates removed by amylase and glucoamylase of the total carbohydrate content. As a result, it was found to be 45.7%. Was considered to be an insoluble dietary fiber.
한편, 생버섯에 함유되어 있는 식이섬유의 함량은 생버섯의 건조분말 중 7.7%인데, 이상의 실험으로부터 본 발명의 방법에 의해 최종 고형분 중 45.7%까지 식이섬유의 함량을 농축시킬 수 있다고 결론지을 수 있었다.On the other hand, the content of the dietary fiber contained in the raw mushroom is 7.7% of the dry powder of the raw mushroom, it can be concluded from the above experiment that the content of the dietary fiber can be concentrated up to 45.7% of the final solid content by the method of the present invention.
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| KR100891608B1 (en) | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
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