KR20190101792A - Manufacturing Method for Cordyceps with Increased Content of Cordycepin and Cordyceps Prepared by the Method - Google Patents
Manufacturing Method for Cordyceps with Increased Content of Cordycepin and Cordyceps Prepared by the Method Download PDFInfo
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- KR20190101792A KR20190101792A KR1020180022191A KR20180022191A KR20190101792A KR 20190101792 A KR20190101792 A KR 20190101792A KR 1020180022191 A KR1020180022191 A KR 1020180022191A KR 20180022191 A KR20180022191 A KR 20180022191A KR 20190101792 A KR20190101792 A KR 20190101792A
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- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 title claims abstract description 33
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 title claims abstract description 33
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 20
- 241000190633 Cordyceps Species 0.000 title claims description 17
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 91
- 238000010025 steaming Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 238000007791 dehumidification Methods 0.000 claims 1
- 241001264174 Cordyceps militaris Species 0.000 abstract description 6
- 238000007429 general method Methods 0.000 abstract description 3
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 239000004480 active ingredient Substances 0.000 description 9
- 238000004128 high performance liquid chromatography Methods 0.000 description 6
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 5
- 229960005305 adenosine Drugs 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000382353 Pupa Species 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000255777 Lepidoptera Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
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- 239000010949 copper Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 238000003505 heat denaturation Methods 0.000 description 1
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- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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Abstract
Description
본 발명은 코디세핀의 함량이 증가된 동충하초의 제조방법 및 그 방법에 의해 제조된 동충하초에 관한 것이다.The present invention relates to a method for producing Cordyceps sinensis with increased content of cordycepin and Cordyceps sinensis prepared by the method.
동충하초(Cordyceps militaris)는 주로 나비목(Lepidoptera)의 유충이나 번데기에 기생하는 곤충기생균(Entomopathogenic fungi)의 일종이며, 자실체와 번데기의 복합체로 이루어져있다. 그 중에서도 Cordyceps 속이 대표적인 동충하초로, 인공재배가 활발하게 이루어지고 있다. Cordyceps militaris ) is a kind of Entomopathogenic fungi that parasitic larvae or pupa of Lepidoptera are composed of a complex of fruiting bodies and pupa. Among them, Cordyceps Genus is a representative Cordyceps sinensis, artificial cultivation is active.
동충하초의 주요 지표성분인 코디세핀(cordycepin; 3'-deoxyadenosine)은 m-RNA의 합성을 저해하고, 항균, 면역 증강 및 항암 등의 생리활성이 있는 것으로 보고되어 있으며 간기능 개선, 혈당 저하, 항산화, 성기능 강화, 스테로이드성 호르몬의 분비 촉진 등 다양한 기능성이 있는 것으로 알려져 있다.Cordycepin (cordycepin; 3'-deoxyadenosine), a major indicator component of Cordyceps sinensis, inhibits the synthesis of m-RNA, and has been reported to have physiological activities such as antimicrobial activity, immune enhancement, and anticancer activity. It is known to have various functions such as enhancing sexual function and promoting secretion of steroid hormones.
한편, 증숙이란 일반적으로 쪄서 익히는 것으로, 습열에 의한 열변성, 특히 당류의 성분변화를 유익하게 하는데 좋은 방법인데, 일반적인 방법으로 동충하초를 증숙할 경우, 동충하초에 포함되어 있는 당 성분으로 인한 끈적임의 발생이나, 자실체 부분이 옆으로 쓰러지는 등의 단점으로 인하여 상품성이 떨어져 문제가 되었다.On the other hand, steaming is generally steamed and is a good way to benefit from heat degeneration due to moist heat, in particular, changes in the components of sugars. In the case of steaming Cordyceps sinensis in a general manner, stickiness is caused by the sugar component contained in Cordyceps sinensis. In addition, due to the disadvantages, such as the fruiting body part falls sideways, it became a problem to fall in the commerciality.
이에, 본 발명자들은 이러한 단점을 보완하기 위한 최적의 증숙조건을 확인하여 본 발명을 완성하였다. Thus, the present inventors have completed the present invention by checking the optimum steaming conditions to compensate for these disadvantages.
본 발명의 하나의 목적은 코디세핀의 함량이 증가된 동충하초의 제조방법을 제공하는 것이다.One object of the present invention is to provide a method for producing Cordyceps sinensis with increased content of cordycepin.
본 발명의 다른 목적은 코디세핀의 함량이 증가된 동충하초를 제공하는 것이다.Another object of the present invention to provide a Cordyceps sinensis with increased content of cordycepin.
본 발명의 일 양상은 (a) 동충하초의 자실체를 반듯하게 펴는 단계; (b) 자실체를 반듯하게 편 동충하초를 증숙하는 단계; (c) 증숙한 동충하초를 건조하는 단계; 및 (d) 상기 (b) 및 (c) 단계를 3회 내지 5회 반복하는 것인 코디세핀의 함량이 증가된 동충하초의 제조방법을 제공한다.One aspect of the present invention comprises the steps of (a) straightening the fruiting body of Cordyceps sinensis; (b) steaming Cordyceps sinensis with fruiting bodies; (c) drying the steamed Cordyceps sinensis; And (d) repeating the steps (b) and (c) three to five times to provide Cordyceps sinensis with increased content of cordycepin.
본 발명의 제조방법에 의해 증숙 및 건조하여 제조한 흑동충하초는 일반 동충하초에 비하여 유효성분 중 하나인 코디세핀의 함량이 증가하며, 자실체를 편 후 증숙하기 전, 동충하초의 자실체를 물에 침지시키는 단계를 포함할 경우, 증숙에 따른 자실체의 쓰러짐을 효과적으로 방지할 수 있으므로, 상품성이 높은 동충하초를 제조할 수 있다.The black Cordyceps sinensis prepared by steaming and drying by the manufacturing method of the present invention has an increased content of cordycepin, which is one of the active ingredients, compared to general Cordyceps sinensis, and after dipping the fruiting body, steaming the fruiting body of Cordyceps sinensis in water. If it is included, since the fall of the fruiting body due to steaming can be effectively prevented, it is possible to manufacture Cordyceps sinensis with high commerciality.
본 발명에서 사용되는 용어, "흑동충하초"는 본 발명의 제조방법에 의해 제조되어 겉면의 끈적임이 없고, 코디세핀의 함량이 증가된 동충하초를 의미한다.As used herein, the term "black Cordyceps sinensis" means Cordyceps sinensis prepared by the production method of the present invention without the stickiness of the surface and the content of cordycepin is increased.
본 발명의 첫 번째 (a) 단계는 동충하초의 자실체를 반듯하게 펴는 것이다. The first step (a) of the present invention is to straighten the fruiting body of Cordyceps sinensis.
본 단계는 일반적으로 사용되는 증숙기를 사용하여 이루어질 수 있으며, 동충하초는 시중에서 판매되는 것을 사용하거나, 재배한 것을 제한 없이 사용할 수 있다.This step can be accomplished using a commonly used steamer, Cordyceps sinensis can be used commercially available, or can be used without limitation to the cultivation.
본 발명의 일 구체예에 따르면, (a) 단계는 85℃ 내지 95℃에서 100분 내지 140분 동안 이루어질 수 있다.According to an embodiment of the present invention, step (a) may be performed at 85 ° C. to 95 ° C. for 100 minutes to 140 minutes.
(a) 단계에서, 자실체를 반듯하게 펴는 시간이 140분을 초과하거나 100분 미만일 경우, 이후 단계에서 동충하초의 자실체가 쉽게 힘을 잃어 쓰러지기 쉽다. 따라서, (a) 단계는 85℃ 내지 95℃에서 100분 내지 140분 동안 이루어지는 것이 바람직하며, 90℃에서 120분 동안 이루어지는 것이 더욱 바람직하다. In step (a), if the time to straighten the fruiting body is more than 140 minutes or less than 100 minutes, the fruiting body of Cordyceps sinensis easily loses its strength in a later step. Therefore, step (a) is preferably made at 85 ° C. to 95 ° C. for 100 minutes to 140 minutes, and more preferably at 90 ° C. for 120 minutes.
본 발명의 일 구체예에 따르면, (a) 단계 이후 및 (b) 단계 전에, (a') 반듯하게 편 동충하초의 자실체를 물에 침지시키는 단계를 더 포함할 수 있다.According to one embodiment of the present invention, after step (a) and before step (b), (a ') may further comprise the step of immersing the fruiting body of Cordyceps sinensis in water.
(a) 단계의 자실체를 펴는 과정과 (b) 단계의 증숙 단계 사이에 (a') 단계를 추가로 진행함으로써, 동충하초 자실체의 쓰러짐을 효과적으로 방지할 수 있다.By further proceeding the step (a ') between the process of unfolding the fruiting body of step (a) and the steaming step of (b), it is possible to effectively prevent the fall of Cordyceps fruiting body.
본 발명의 일 구체예에 따르면, 상기 물은 15℃ 내지 25℃의 온도일 수 있으며, 본 발명의 일 구체예에 따르면, 상기 침지는 15초 내지 25초 동안 이루어질 수 있다.According to one embodiment of the invention, the water may be a temperature of 15 ℃ to 25 ℃, according to one embodiment of the invention, the immersion may be made for 15 seconds to 25 seconds.
(a') 단계에서 동충하초 자실체를 침지시키기 위해 사용하는 물의 온도가 15℃ 미만일 경우, (a) 단계와 (b) 단계 사이에 동충하초의 자실체 온도가 지나치게 낮아져, 자실체의 변성이 발생할 수 있다. 한편, 물의 온도가 25℃ 초과일 경우, 자실체가 너무 많은 양의 물을 흡수함에 따라, 자실체의 쓰러짐이 발생할 수 있다. 따라서, (a') 단계에서 동충하초 자실체를 침지하기 위한 물의 온도는 15℃ 내지 25℃가 바람직하며, 물의 온도는 20℃인 것이 더욱 바람직하다.When the temperature of the water used to immerse the cordyceps fruiting body in step (a ') is less than 15 ° C., the fruiting body temperature of cordyceps is too low between step (a) and (b), resulting in denaturation of the fruiting body. On the other hand, when the temperature of the water is more than 25 ℃, as the fruiting body absorbs too much water, the fruiting body collapse may occur. Therefore, the temperature of the water for dipping the Cordyceps sinensis fruiting body in step (a ') is preferably 15 ° C to 25 ° C, and more preferably 20 ° C.
또한, (a') 단계에서 동충하초 자실체를 15초 미만으로 침지시킬 경우, 자실체의 쓰러짐 방지에 필요한 충분한 물을 흡수하지 못하며, 25초 초과로 침지시킬 경우, 오히려 자실체가 물러질 수 있다. 따라서, (a') 단계에서 동충하초 자실체를 물에 침지하는 시간은 15초 내지 25초가 바람직하며, 침지하는 시간은 20초인 것이 더욱 바람직하다.In addition, when immersing the Cordyceps Sinensis in less than 15 seconds in step (a '), it does not absorb enough water to prevent the fall of the fruiting body, if more than 25 seconds, rather than the fruiting body may fall. Therefore, the time for immersing Cordyceps Sinensis in water in step (a ') is preferably from 15 seconds to 25 seconds, more preferably 20 seconds.
본 발명의 두 번째 (b) 단계는 자실체를 반듯하게 편 동충하초를 증숙하는 것이다.The second step (b) of the present invention is to steam the Cordyceps sinensis which straightens the fruiting body.
본 발명의 일 구체예에 따르면, (b) 단계의 증숙은 85℃ 내지 95℃에서 15분 내지 25분 동안 이루어질 수 있으며, (b) 단계 전에 (a') 단계를 수행하는 것이 바람직하다.According to one embodiment of the present invention, the steaming of step (b) may be performed at 85 ° C. to 95 ° C. for 15 minutes to 25 minutes, and it is preferable to perform step (a ′) before step (b).
(b) 단계에서, 증숙하는 시간이 25분을 초과할 경우, 동충하초의 자실체가 쉽게 힘을 잃어 쓰러지기 쉽다. 한편, 15분 미만으로 증숙을 진행할 경우, 증숙에 의한 열변성이 충분하지 못하여 동충하초에 포함된 코디세핀의 함량이 유효하게 증가하지 못한다. 따라서, 증숙은 85℃ 내지 95℃에서 15분 내지 25분 동안 이루어지는 것이 바람직하며, 90℃에서 20분 동안 이루어지는 것이 더욱 바람직하다. In step (b), when the steaming time exceeds 25 minutes, the fruiting body of Cordyceps sinensis is likely to lose strength easily. On the other hand, when steaming for less than 15 minutes, the heat denaturation due to steaming is not enough, the content of cordycepin contained in Cordyceps sinensis can not be effectively increased. Therefore, steaming is preferably performed for 15 to 25 minutes at 85 to 95 ℃, more preferably for 20 minutes at 90 ℃.
본 발명의 일 구체예에 따르면, 상기 (b) 단계의 증숙은 무압식 증숙기로 증숙하는 것일 수 있다.According to one embodiment of the invention, the steaming of step (b) may be steaming with a pressureless steamer.
무압식 증숙기를 사용할 경우, 감압 스팀이 증숙기 내부에 미세하게 확산될 수 있는 노즐에 의해 동충하초를 증숙할 수 있어, 과습으로 인한 즙액 누출을 방지할 수 있으므로, 상품성이 높은 동충하초를 제조할 수 있다.When a pressureless steamer is used, cordyceps can be steamed by a nozzle capable of finely spreading the reduced pressure steam inside the steamer, and can prevent juice leakage due to over-humidity, thereby making it possible to manufacture a cordyceps with high marketability. .
본 발명의 세 번째 (c) 단계는 증숙한 동충하초를 건조하는 것이다.The third step (c) of the present invention is to dry the steamed Cordyceps Sinensis.
본 발명의 일 구체예에 따르면, (d) 단계의 건조는 45℃ 내지 55℃에서 50분 내지 70분 동안 이루어질 수 있다.According to one embodiment of the present invention, the drying of step (d) may be performed for 50 to 70 minutes at 45 ℃ to 55 ℃.
건조 단계를 통하여 동충하초의 자실체의 쓰러짐 및 동충하초 겉면의 끈적임을 최종적으로 방지할 수 있다. 이때, 45℃ 미만의 온도에서 건조하거나 50분 미만으로 건조할 경우, 동충하초의 안쪽까지 충분히 건조되지 않고, 55℃ 초과의 온도에서 건조할 경우, 동충하초 겉면에 끈적임이 발생할 수 있으며, 70분 초과로 건조할 경우, 동충하초의 조직에 함유된 수분이 지나치게 손실되어, 동충하초에 물리적 손상이 발생한다.Through the drying step, the fruiting body of Cordyceps sinensis and the stickiness of the outer surface of Cordyceps sinensis can be finally prevented. At this time, when dried at a temperature of less than 45 ℃ or dried for less than 50 minutes, not sufficiently dried to the inside of Cordyceps sinensis, when dried at a temperature greater than 55 ℃, stickiness may occur on the surface of Cordyceps sinensis, more than 70 minutes When dried, moisture contained in the tissue of Cordyceps sinensis is excessively lost, resulting in physical damage to Cordyceps sinensis.
본 발명의 일 구체예에 따르면, (c) 단계의 건조는 제습식 냉풍건조일 수 있다.According to one embodiment of the invention, the drying of step (c) may be a dehumidifying cold air drying.
제습식 냉풍건조를 통하여 동충하초 겉면의 끈적임을 더욱 효과적으로 방지할 수 있다.Dehumidifying cold air drying can more effectively prevent the stickiness of the Cordyceps sinensis.
본 발명의 네 번째 (d) 단계는 두 번째 단계인 상기 (b) 단계와 세 번째 단계인 상기 (c) 단계를 3회 내지 5회 반복하는 것이다.The fourth step (d) of the present invention is to repeat the second step (b) and the third step (c) three to five times.
(b) 및 (c) 단계를 3회 미만으로 반복할 경우, 충분한 코디세핀 함량의 증가가 이루어지지 않고, 겉면의 끈적임이 남아 있으며, 5회 이상으로 반복할 경우, 증숙 과정에서 동충하초의 유효성분이 빠져나갈 수 있으며, 자실체에 손상이 발생할 수 있다.When the steps (b) and (c) are repeated less than 3 times, sufficient cordycepin content is not increased, and the surface stickiness remains. When repeated more than 5 times, the active ingredient of Cordyceps sinensis during steaming It can escape and damage the fruiting body.
본 발명의 다른 양상은 코디세핀의 함량이 증가된 동충하초의 제조방법에 의해 제조된 동충하초를 제공한다.Another aspect of the present invention provides a Cordyceps sinensis prepared by the method for preparing Cordyceps sinensis with increased content of cordycepin.
본 발명의 제조방법에 의해 제조된 동충하초는 상품성이 우수하므로, 다양한 용도로 활용될 수 있는데, 절편화하여 건강기능식품으로 제공될 수 있고, 당 업계의 일반적인 방법으로 가공됨에 따라, 즙, 환, 캔디, 젤리, 차, 음료 또는 분말 등의 형태로 제공될 수 있으나 이에 한정되는 것은 아니다. 또한, 본 발명의 제조방법에 의해 제조된 동충하초로부터 유효성분, 특히 코디세핀을 추출하기 위한 용도로 사용될 수 있으며, 당 업계의 일반적인 추출 방법으로 유효성분, 특히 코디세핀을 추출하는데 사용될 수 있다.Cordyceps sinensis prepared by the manufacturing method of the present invention is excellent in the marketability, can be utilized for various uses, can be provided as a health functional food by fragmentation, as processed in the general method of the art, juice, pill, It may be provided in the form of candy, jelly, tea, beverage or powder, but is not limited thereto. In addition, it can be used for extracting the active ingredient, particularly cordycepin from Cordyceps sinensis prepared by the production method of the present invention, it can be used to extract the active ingredient, in particular cordycepin by a general extraction method in the art.
코디세핀의 함량이 증가된 동충하초의 제조방법에 따르면, 일반적인 방법으로 증숙한 동충하초에서 발생하는 표면의 끈적임 및 자실체의 쓰러짐을 방지할 수 있으며, 이러한 제조방법에 의해 제조된 동충하초는 코디세핀을 다량 함유하므로, 상품성이 높은 동충하초를 제조하는데 유용하게 활용될 수 있다.According to the manufacturing method of Cordyceps sinensis with increased content of cordycepin, it is possible to prevent the stickiness of the surface and the collapse of the fruiting body generated in the steamed Cordyceps in general way, Cordyceps prepared by such a manufacturing method contains a large amount of cordycepin Therefore, it can be usefully used to produce Cordyceps sinensis with high marketability.
도 1은 일반 동충하초에 함유된 아데노신 및 코디세핀의 함량을 나타낸 것으로, ID#1은 아데노신을, ID#2는 코디세핀을 나타낸다.
도 2는 본 발명의 제조방법에 의해 제조된 흑동충하초에 함유된 아데노신 및 코디세핀의 함량을 나타낸 것으로, ID#1은 아데노신을, ID#2는 코디세핀을 나타낸다.Figure 1 shows the content of adenosine and cordycepin contained in common Cordyceps sinensis,
Figure 2 shows the content of adenosine and cordycepin contained in the black Cordyceps sinensis prepared by the production method of the present invention,
이하 하나 이상의 구체예를 실시예를 통하여 보다 상세하게 설명한다. 그러나, 이들 실시예는 하나 이상의 구체예를 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, one or more embodiments will be described in more detail with reference to Examples. However, these examples are provided to illustrate one or more embodiments illustratively and the scope of the present invention is not limited to these examples.
실시예Example 1. One. 흑동충하초의Black Cordyceps 제조 Produce
시중에서 판매하는 동충하초를 준비하였다.Cordyceps sinensis commercially available was prepared.
동결건조된 동충하초의 자실체를 곧게 펴기 위하여, 90℃에서 120분 동안 처리한 동충하초의 자실체를 20℃의 물에 20초 동안 침지시켰다. 그 후, 동충하초를 무압식 증숙기를 이용하여 90℃에서 20분 동안 증숙하였다. 증숙이 완료된 동충하초를 제습식 냉풍건조로 50℃에서 60분 동안 건조하였으며, 상기 증숙 및 건조 과정을 4회 반복하여 흑동충하초를 제조하였다.In order to straighten the lyophilized Cordyceps sinensis, the fruiting bodies of Cordyceps sinensis treated at 90 ° C. for 120 minutes were immersed in water at 20 ° C. for 20 seconds. Thereafter, Cordyceps sinensis was steamed at 90 ° C. for 20 minutes using a pressureless steamer. Cordyceps sinensis complete steaming was dried for 60 minutes at 50 ℃ by dehumidifying cold air drying, and the black Cordyceps sinensis was prepared by repeating the steaming and drying process four times.
비교예Comparative example 1. 일반 동충하초의 준비 1. Preparation of Common Cordyceps Sinensis
시중에서 판매하는 동충하초를 준비하였다.Cordyceps sinensis commercially available was prepared.
비교예Comparative example 2. 일반적인 방법으로 2. in the usual way 증숙한Steamed 동충하초의 준비 Preparation of Cordyceps Sinensis
상기 비교예 1의 동충하초를 90℃에서 240분 동안 증숙하여 준비하였다.Cordyceps sinensis of Comparative Example 1 was prepared by steaming at 90 ° C. for 240 minutes.
비교예Comparative example 3. 물에 3. in water 침지하는Immersed 단계를 생략하고 Skip the step 증숙한Steamed 동충하초의 준비 Preparation of Cordyceps Sinensis
자실체를 20℃의 물에 20초 동안 침지시키는 단계를 제외하면 상기 실시예 1의 방법과 동일하게 동충하초를 증숙하여 준비하였다.Cordyceps was prepared in the same manner as in Example 1 except for immersing the fruiting body in water at 20 ° C. for 20 seconds.
실험예Experimental Example 1. 동충하초의 유효성분 분석 1. Analysis of active ingredients of Cordyceps sinensis
<1-1> 동충하초 샘플의 제조<1-1> Preparation of Cordyceps Sinensis Sample
상기 실시예 1에서 제조한 흑동충하초 및 비교예 1의 일반 동충하초를 칼로 절단하고, 믹서기로 분쇄하여 각각 분말화하였다. 물 5L에 흑동충하초 또는 일반 동충하초 분말 50g을 첨가하여 100℃에서 2시간 동안 추출하고, 이를 냉각한 다음, syringe filter(hydrophilic, pore size: 0.45㎛)로 여과하여, 고성능액체크로마토그래피(high performance liquid chromatography; HPLC) 분석용 샘플을 제조하였다. Black Cordyceps sinensis prepared in Example 1 and general Cordyceps sinensis of Comparative Example 1 were cut with a knife, pulverized with a blender and powdered, respectively. 50 g of black Cordyceps sinensis or common Cordyceps sinensis powder was added to 5 L of water, extracted at 100 ° C. for 2 hours, cooled, and then filtered through a syringe filter (hydrophilic, pore size: 0.45 μm), followed by high performance liquid chromatography. A sample for analysis was prepared.
<1-2> <1-2> HPLCHPLC 분석 방법 Analytical Method
상기 실험예 <1-1>에서 준비한 흑동충하초 및 일반 동충하초 샘플로 HPLC 분석을 수행하였으며, 세부 분석조건은 하기 표 1 같다.HPLC analysis was performed on the samples of Black Cordyceps sinensis and General Cordyceps sinensis prepared in Experimental Example <1-1>, and detailed analysis conditions are shown in Table 1 below.
<1-3> <1-3> 흑동충하초의Black Cordyceps 유효성분 함량 증가 확인 Confirm increase of active ingredient content
상기 실시예 1의 제조방법으로 제조한 흑동충하초에 포함된 유효성분의 함량이 일반 동충하초에 비하여 증가하였는지 확인하기 위하여, 상기 실험예 <1-2>의 방법으로 동충하초의 유효성분 함량을 분석하였다.In order to determine whether the content of the active ingredient contained in the black Cordyceps sinensis prepared by the method of Example 1 was increased compared to the general Cordyceps sinensis, the active ingredient content of Cordyceps sinensis was analyzed by the method of Experimental Example <1-2>.
그 결과, 동충하초의 유효성분 중의 하나인 아데노신(adenosine)의 함량은 유지하면서도 코디세핀(cordycepin)의 함량은 일반 동충하초(93.698㎍/mL)에 비하여 흑동충하초(112.906㎍/mL)에서 약 21% 증가하였음을 확인하였다(도 1 및 도 2).As a result, while maintaining the content of adenosine, one of the active ingredients of Cordyceps sinensis, the content of cordycepin increased about 21% in Black Cordyceps sinensis (112.906㎍ / mL) compared to general Cordyceps sinensis (93.698㎍ / mL). It was confirmed that (Fig. 1 and 2).
즉, 본 발명의 제조방법을 통하여 제조된 흑동충하초는 동충하초의 지표성분인 코디세핀을 다량 함유하여 기능성이 우수함을 확인하였다.That is, the black Cordyceps sinensis prepared through the production method of the present invention contained a large amount of cordycepin, an index component of Cordyceps sinensis, and it was confirmed that it has excellent functionality.
실험예Experimental Example 2. 2. 흑동충하초의Black Cordyceps 외형 유지 확인 Check appearance
상기 실시예 1에서 제조한 흑동충하초의 상품성을 확인하기 위하여, 외형의 변형 여부를 확인하였다.In order to confirm the merchandise of the black copper Cordyceps sinensis prepared in Example 1, it was confirmed whether the appearance of the deformation.
구체적으로, 상기 실시예 1에서 제조한 흑동충하초와 상기 비교예 2 및 3에서 준비한 동충하초의 형태 및 표면 점성을 조사하였다.Specifically, the shape and surface viscosity of the black Cordyceps sinensis prepared in Example 1 and the Cordyceps sinensis prepared in Comparative Examples 2 and 3 were investigated.
그 결과, 일반적인 방법으로 증숙한 상기 비교예 2의 동충하초는 자실체가 쓰러지고, 끈적임이 발생하여 자실체가 뭉쳐져, 증숙 전과 비교하였을 때, 외형적으로 크게 변형되었음을 확인하였다. 반면, 상기 실시예 1에서 제조한 흑동충하초의 경우에는 자실체의 모양이 유지되었으며, 표면의 점성 역시 매끈하여 자실체가 뭉쳐지지 않음을 확인하였다.As a result, Cordyceps sinensis of Comparative Example 2 steamed by the general method, the fruiting body collapsed, the stickiness occurred, the fruiting body was agglomerated, compared with before steaming, it was confirmed that the appearance was significantly deformed. On the other hand, in the case of black Cordyceps sinensis prepared in Example 1, the shape of the fruiting body was maintained, and the viscosity of the surface was also confirmed that the fruiting body did not aggregate.
한편, 상기 비교예 3에서 제조한 동충하초의 표면 점성은 상기 실시예 1에서 제조한 흑동충하초와 유사하였으나, 상기 비교예 3의 경우, 상기 비교예 2와 유사하게 자실체가 쓰러짐을 확인하였다.On the other hand, the surface viscosity of Cordyceps sinensis prepared in Comparative Example 3 was similar to that of Black Cordyceps sinensis prepared in Example 1, but in the case of Comparative Example 3, it was confirmed that the fruiting body collapsed similarly to Comparative Example 2.
즉, 본 발명의 제조방법 중 증숙 단계 중간에 자실체를 물에 침지하는 단계에 의해 자실체의 외형이 유지될 수 있음을 확인하였고, 본 발명의 제조방법을 통하여 제조된 흑동충하초는 외형적으로도 상품성이 우수함을 확인하였다.That is, it was confirmed that the appearance of the fruiting body can be maintained by the step of immersing the fruiting body in water in the middle of the steaming step of the production method of the present invention, the black Cordyceps sinensis prepared through the manufacturing method of the present invention is not only commercially This excellence was confirmed.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown not in the above description but in the claims, and all differences within the scope will be construed as being included in the present invention.
Claims (10)
(b) 자실체를 반듯하게 편 동충하초를 증숙하는 단계;
(c) 증숙한 동충하초를 건조하는 단계; 및
(d) 상기 (b) 및 (c) 단계를 3회 내지 5회 반복하는 것인
코디세핀의 함량이 증가된 동충하초의 제조방법.(a) straightening the fruiting body of Cordyceps sinensis;
(b) steaming Cordyceps sinensis with fruiting bodies;
(c) drying the steamed Cordyceps sinensis; And
(d) repeating the steps (b) and (c) three to five times
Method for preparing Cordyceps sinensis with increased content of cordycepin.
(a) 단계는 85℃ 내지 95℃에서 100분 내지 140분 동안 이루어지는 것인 코디세핀의 함량이 증가된 동충하초의 제조방법.The method of claim 1,
Step (a) is a method for producing Cordyceps sinensis with increased content of cordycepin that is made from 85 ℃ to 95 ℃ for 100 minutes to 140 minutes.
(b) 단계의 증숙은 85℃ 내지 95℃에서 15분 내지 25분 동안 이루어지는 것인 코디세핀의 함량이 증가된 동충하초의 제조방법.The method of claim 1,
The steaming step (b) is a method for producing Cordyceps sinensis with increased content of cordycepin, which is made at 85 ° C. to 95 ° C. for 15 to 25 minutes.
(c) 단계의 건조는 45℃ 내지 55℃에서 50분 내지 70분 동안 이루어지는 것인 코디세핀의 함량이 증가된 동충하초의 제조방법.The method of claim 1,
Drying step (c) is a method for producing Cordyceps sinensis with increased content of cordycepin will be made at 45 ℃ to 55 ℃ for 50 to 70 minutes.
(c) 단계의 건조는 제습식 냉풍건조인 것인 코디세핀의 함량이 증가된 동충하초의 제조방법.The method of claim 1,
(c) step of drying is dehumidification cold air drying method of producing Cordyceps sinensis with increased content of cordycepin.
(a) 단계 이후 및 (b) 단계 전에,
(a') 반듯하게 편 동충하초의 자실체를 물에 침지시키는 단계
를 더 포함하는 것인 코디세핀의 함량이 증가된 동충하초의 제조방법.The method of claim 1,
after step (a) and before step (b),
(a ') immersing the fruiting body of flat cordyceps in water
Method of producing Cordyceps sinensis which is increased in the content of cordycepin that will further include.
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| CN115088773A (en) * | 2022-07-05 | 2022-09-23 | 农高推进(山东)生物科技有限公司 | Quick-release ganoderma lucidum tea bag and preparation method thereof |
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| KR102233304B1 (en) | 2020-07-13 | 2021-03-26 | 초록봄농장 농업회사법인 유한회사 | Medium composition comprising a large amount of human immune improving and physiological active substance for stable cultivating vegetable worms and the method of cultivating vegetable worms using the medium and the vegetable worms cultivated by using the method |
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