KR20090078013A - Hypoglycemic Functional Situation Mushroom Mycelium Cultured Leaf Tea - Google Patents

Abstract

Hypoglycemic functional situation mushroom mycelium culture upper leaf tea according to the present invention is the upper leaf (mulberry leaves), upper limbs (mulberry branches), loss (mulberry fruit, mulberry) and red ginseng, mountain medicine, natural flower containing active ingredients such as hypoglycemic function and lowering blood pressure By adding the herbal medicine and the culture of the Phellinus Linteus mycelium solid cultures, the hypoglycemic effect, cholesterol lowering effect maximized functional upper tea.

Hypoglycemic functional situation mushroom mycelium cultured leaf tea according to the present invention is useful pharmacological components such as DNJ (Dioxynojirimicin), rutin, dietary fiber, calcium, iron, amino acids contained in fruits, leaves, stems, roots, etc. It is a new health functional leaf tea with red ginseng, mountain medicinal herbs, cheonhwamin and other herbal medicines. Especially, mushroom mycelium is cultivated to improve blood sugar lowering effect and cholesterol lowering function by beta glucan.

Hypoglycemic functional situation mushroom mycelium cultured green tea according to the present invention is excellent in taste, flavor, color, palatability, hypoglycemic effect, cholesterol lowering function, and health functional teas (powder, liquid) and various health functional foods, functional cosmetics, medicines It can be utilized as a raw material such as.

Description

Blood glucose dropping functional situation mushroom mycelium cultured tea {Blood glucose dropping Mulberry leaf tea cultured with Phellinus Linteus mycelium}

The present invention is to cultivate the situation mushroom mycelium by adding a useful herbal medicine such as red ginseng to the leaves, berries, stems, roots, washing techniques, apricots, remarks, drying technology of the common tree (Mulberry) It consists of a technique for sterilizing, drying, pulverizing, and packaging the mushroom mycelium cultured upper leaf tea.

In the present invention, in the preparation of hypoglycemic functional bokbunja tea can take full advantage of various useful pharmacological components such as leaves, berries, stems, roots of the common tree having a high hypoglycemic function and cholesterol-lowering effect and maximize the use of various useful pharmacological components, such as red ginseng The present invention relates to a technology that can be developed as a new hypoglycemic functional leaf tea with maximum pharmacological properties by adding herbal medicine as a medium for mushroom mushroom mycelium and cultivating mushroom mushroom mycelium.

The present invention is a technique for improving palatability by improving the taste, flavor, color, etc. of useful parts such as leaves, berries, stems, roots of the common tree at 120 ℃ to 180 ℃, 70 ℃ to improve the preservation In order to establish the physical background technology for manufacturing the technology of desalination and drying at 150 ℃ and the crushing of cellular tissues to improve the elution by hot water, and to culture the situation mushroom mycelium, A medium containing herbal medicines, such as powdered herbs and natural powders, was prepared, and microbiological culture techniques such as sterilization, inoculation of mycelium, and mycelium culture at 15 ° C. to 35 ° C. were developed and established as basic techniques of the present invention.

It is composed of fruits, leaves, stems, roots, etc., but there are some differences in useful ingredients, pharmacological effects, tastes, aromas, colors, etc. contained in each part, but loss, upper blood sugar lowering component and palatability are mainly used for edible medicinal purposes. It is becoming. In the present invention, a useful pharmacological component is contained in a large amount, but since palatability and processing methods are not developed, the method is used as a mycelial culture medium by mixing with herbs, such as red ginseng, which has low utilization, such as leaves, stems, and roots. Strain mushroom mycelium, which has been proven to be effective in lowering cholesterol and immunity, is cultured in a mixed herbal medicine medium to maximize blood sugar lowering, cholesterol lowering effect, and 50% utilization of fermentation aging. It does not use sugar, etc., and it is to develop technology about processing method that has functionalities such as blood sugar drop and markedly increases palatability and preservation.

Hypoglycemic functional situation mushroom mycelium culture, the upper leaf tea according to the present invention can utilize all the useful components such as leaves, stems, roots, etc. centering on the fruit of the common tree There is an effect that can provide a new leaf tea with the maximum physiological activity by the lowering function and immune effect. In addition, it is possible to improve excessive sweetness by sugar component, which is a favorite ingredient of conventional green tea, and to improve the preservation without adding sugar component, so that it can be used for health functional foods (drinks, liquor, soy sauce, seasonings, noodles) , Sweets, etc.), health functional cosmetics (whitening, antioxidants, etc.), pharmaceuticals (hypoglycemic agents, cholesterol lowering agents, blood pressure lowering agents, etc.) can be expected to be used as raw materials.

The method for producing hypoglycemic-functional mushroom mycelium cultured upper leaf tea according to the present invention comprises extracting the upper leaves (fruit, leaves, stems, roots), and selecting herbs, washing, apricots, remarks, and drying herbs and herbal medicines such as red ginseng, acid powder, and natural flower. It consists of the step of adding, inoculating and incubating spawn mushroom mycelium spawn, sterilizing, drying, grinding, and packaging the herbal leaf tea containing red ginseng cultured with the situation mushroom mycelium.

Referring to the manufacturing method according to the configuration of the present invention through the following examples.

1) Situary mushroom mycelium is shaken in culture PDB medium at 20-35 ℃ for 3-7 days.

2) 1% by weight to 10% by weight of red ginseng, after mixing 10% by weight to 50% by weight, 10% by weight to 50% by weight of upper leaves, 5% to 10% by weight of upper limbs, and 1% to 5% by weight of lettuce; About 1% by weight to 10% by weight of acid, 1% by weight to 10% by weight of crushed powder is added, and pulverized into 50 mesh to 100 mesh.

3) The mixture of medicinal herb and medicinal herb of 2) is agar after being soaked in a pan of 120 ° C to 180 ° C.

4) 10 wt% to 50 wt% of distilled water is sterilized in the apricot and mixed medicinal herb mixture of 3) to inoculate 1 to 20 wt% of the mushroom mushroom mycelium culture medium of 1) above.

5) Shake 4) is carried out at 20 ° C to 35 ° C for 5 to 12 days.

6) The above 5) is sterilized in a dryer at 90 ° C. for 30 minutes to 60 minutes and then dried at 70 ° C. so that the moisture content is within 7% for 24 hours to 48 hours.

7) Grind 6) above 100-200 mesh to select, quantify and package to obtain finished product.

Experimental Example

Hypoglycemic functional status mushroom mycelium cultured supernatant according to the present invention was added to 20 times the purified water, and centrifuged after hot water extraction at 100 ° C for 8 hours, and then the supernatant was concentrated under reduced pressure to freeze the α-glucosidase activity in relation to the hypoglycemic function. Experimental results showed that the α-glucosidase inhibitory activity more than 65%.

Hypoglycemic-functional functional mushroom mycelium culture in the present invention is a useful component such as fruit, leaves, stems, roots and the like in the fruit of the common tree, the taste and taste of red ginseng, fungus, natural flower powder, bioactive components such as beta glucan by the situation mushroom mycelium It contains hypoglycemic function and cholesterol lowering, prevents and treats diseases of the cardiovascular system, and can provide tea (powder, liquid) with excellent taste, flavor, color, and improved taste and convenience. In addition, the leaves, stems, roots, etc. of the common tree can be usefully used, and have a physiological activity such as a hypoglycemic effect and immunity, and thus can be used as raw materials for various functional foods, functional cosmetics, and medicines.

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Claims (1)

In the manufacturing method of hypoglycemic functional situation mushroom mycelium cultured green tea 1) inoculating 1% to 20% by weight of S. aureus mycelium spawn in PDB medium, and shaking cultured at 20 ° C. to 35 ° C. for 3 days to 7 days to form preculture. 2) 1% by weight to 10% by weight of red ginseng, after mixing 10% by weight to 50% by weight, 10% by weight to 50% by weight of upper leaves, 5% to 10% by weight of upper limbs, and 1% to 5% by weight of lettuce; Adding about 1% by weight to 10% by weight of acid, 1% by weight to 10% by weight of crushed powder, and then grinding into 50 mesh to 100 mesh 3) the step 2) after the desalination in a pan of 120 ℃ to 180 ℃ 4) adding 10% by weight to 50% by weight of distilled water in 3) and sterilizing 1) to 20% by weight of 1) 5) the step of shaking cancer culture 4) at 20 ℃ to 35 ℃ for 5 to 12 days 6) Put the above 5) in a drier and sterilization at 90 ℃ for 30 minutes to 60 minutes and then drying at 70 ℃ 24 hours to 48 hours within 7% moisture content 7) grinding the 6) to 100 mesh ~ 200 mesh to select, quantify, packing 8) A hypoglycemic-functional upper leaf tea produced by the process of 1) to 7), and a manufacturing method thereof

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