JP2519785B2 - Method for producing food containing fiber - Google Patents

Method for producing food containing fiber

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Publication number
JP2519785B2
JP2519785B2 JP63258873A JP25887388A JP2519785B2 JP 2519785 B2 JP2519785 B2 JP 2519785B2 JP 63258873 A JP63258873 A JP 63258873A JP 25887388 A JP25887388 A JP 25887388A JP 2519785 B2 JP2519785 B2 JP 2519785B2
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JP
Japan
Prior art keywords
food
fiber
bran
solid medium
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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JP63258873A
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Japanese (ja)
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JPH02107171A (en
Inventor
均 長岡
Original Assignee
均 長岡
青木 興人
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Description

【発明の詳細な説明】 発明の技術分野 本発明は、食物繊維含有食品の製造方法に関し、さら
に詳しくは、従来そのままでは食することが不適当であ
ったトウモロコシ髄、フスマおよび米糠からなる植物繊
維にエノキタケ(Flammulia Velutipes)の菌糸を接種
・培養することによって、これらの風味を改良して食べ
易くすると共に、これらに含有されている植物繊維質を
エノキタケの有する分解酵素で食しやすい食物繊維に分
解した食物繊維含有食品の製造方法に関するものであ
る。
Description: TECHNICAL FIELD OF THE INVENTION The present invention relates to a method for producing a dietary fiber-containing food, and more specifically, a plant fiber composed of corn pulp, bran and rice bran, which has conventionally been unsuitable to eat. By inoculating and culturing the mycelium of Enokitake (Flammulia Velutipes) to improve the flavor and make it easier to eat, the plant fiber contained in these is decomposed into edible dietary fiber by the degrading enzyme of Enokitake. The present invention relates to a method for producing a dietary fiber-containing food.
発明の技術的背景ならびにその問題点 食物繊維(Dietary Fiber)は、食生活の洋風化(肉
類、油脂、乳製品、砂糖等の多量摂取)に伴ない多発す
るとされる大腸ガン、憩室症、便秘等の腸疾患、虚血性
心疾患、動脈硬化症、糖尿病、胆石症等の非感染性疾患
いわゆる文明病を予防する新しい栄養素として、特に最
近注目されている。すなわち、食物繊維は、消化管への
刺激、糞便容積の増大、消化管通過時間の短縮、腸内細
菌への影響、栄養成分の消化吸収および腸管循環への影
響、血糖の急激な上昇の抑制等の種々の生理作用を有す
ることが認められる。
Technical background of the invention and its problems Dietary fiber is a colorectal cancer, diverticulosis, and constipation that is considered to occur frequently in association with westernized dietary habits (high intake of meat, fats and oils, dairy products, sugar, etc.). In particular, it has recently attracted attention as a new nutrient for preventing non-infectious diseases such as intestinal diseases such as ischemic heart disease, arteriosclerosis, diabetes, and cholelithiasis, so-called civilization diseases. That is, dietary fiber stimulates digestive tract, increases fecal volume, shortens digestive tract transit time, affects intestinal bacteria, affects digestive absorption of nutrients and intestinal circulation, and suppresses rapid rise in blood glucose. It is recognized that it has various physiological actions such as.
ここで植物繊維とは、植物の細胞管を構成され、人の
消化酵素で消化されにくい多糖類と、リグニンの他、細
胞内に含まれる同じく消化されにくい貯蔵多糖類をい
う。
Here, the plant fiber refers to a polysaccharide which constitutes a cell tube of a plant and is hard to be digested by human digestive enzymes, and a lignin and also a storage polysaccharide which is also hard to be digested contained in cells.
植物繊維の豊富な供給源としては、植物繊維が挙げら
れ、具体的には、トウモロコシ髄、フスマ、米糠、その
他種々の穀物の皮、粕等が挙げられる。しかしながらこ
れらの植物繊維は、固くしかも風味に劣るため、このま
までは食することができず、何らかの方法によって加工
しなければ摂取することができない。
Examples of abundant sources of vegetable fiber include vegetable fiber, and specific examples thereof include corn pulp, bran, rice bran, and various other types of cereal bark and lees. However, since these vegetable fibers are hard and inferior in flavor, they cannot be eaten as they are and cannot be ingested unless they are processed by some method.
発明者等は、そのままでは摂取することができない植
物繊維にエノキタケ菌糸を接種・培養すれば、驚くべき
ことに、エノキタケの資化能力により植物繊維の風味が
改良され、しかも植物繊維質がエノキタケの資化能力に
よって分解されて軟かくなり、エノキタケ本来の呈味成
分発現付加により風味に優れるとともに有効成分を含有
する植物繊維含有食品となることを見出し、本発明を完
成するに至った。
The present inventors surprisingly inoculate and cultivate the enokitake mushroom hyphae on plant fiber that cannot be ingested as it is, and surprisingly, the flavor of the plant fiber is improved by the assimilation ability of the enokitake mushroom, and the plant fiber is The present invention has been completed by discovering that it becomes a vegetable fiber-containing food that is decomposed by its assimilating ability and becomes soft, and that it has an excellent flavor and an active ingredient by addition of the expression of the taste component inherent to enokitake mushrooms.
発明の目的 本発明は上記のような従来技術に伴う問題点を解決す
るためになされたもので、トウモロコシ髄、フスマおよ
び米糠からなる植物繊維から風味に優れ、しもか有効成
分を含有する植物繊維含有食品の製造方法を提供するこ
とを目的としている。
OBJECT OF THE INVENTION The present invention has been made to solve the problems associated with the prior art as described above, and is excellent in flavor from plant fiber consisting of corn pulp, bran and rice bran, and a plant containing a sensible or active ingredient. It is intended to provide a method for producing a fiber-containing food.
発明の概要 本発明に係る植物繊維含有食品の製造方法は、トウモ
ロコシ髄、フスマおよび米糠からなる植物繊維を含む固
体培地にエノキタケ菌糸を接種して培養し、エノキタケ
の有する酵素(資化能力)により植物繊維を分解し、培
養終了後この培養物を破砕し、乾燥することを特徴とし
ており、このようにして得られた植物繊維含有食品はそ
のままあるいは他の食品に混合して摂取される。
SUMMARY OF THE INVENTION The method for producing a plant fiber-containing food according to the present invention is a method of inoculating and culturing a solid medium containing plant fiber consisting of corn pulp, bran and rice bran with Enoki mushroom and cultivating the enzyme (assimilating ability). The plant fiber is characterized in that it is decomposed, the culture is crushed after the completion of the culture, and dried. The plant fiber-containing food thus obtained is ingested as it is or in a mixture with other foods.
発明の具体的説明 以下本発明に係る植物繊維含有食品の製造方法につい
て具体的に説明する。
DETAILED DESCRIPTION OF THE INVENTION The method for producing a plant fiber-containing food according to the present invention will be specifically described below.
本発明では、固体培地として植物繊維を含む培地が用
いられる。固体培地としての植物繊維は、たとえばトウ
モロコシの髄、サトウキビの搾りかす(バカス)、フス
マ(小麦の胚芽)、米糠(米の胚芽)、他の穀物の胚
芽、落下生表皮、豆類の皮、脱脂大豆、おから、そば
殻、果汁搾汁後に得られる残渣パルプ、乾燥キノコ類、
乾燥野菜類、穀類などが単独であるいは混合して用いら
れる。このうち特にトウモロコシの髄、フスマ、米糠の
混合物があり、しかもトウモロコシの髄を30〜80重量
%、フスマを10〜40重量%、米糠を5〜20重量%程度の
量で含んでなる固体培地が特に好ましい。このような固
体培地を用いると、風味と口当りに優れた植物繊維含有
食品が得られる。
In the present invention, a medium containing plant fiber is used as the solid medium. Vegetable fibers as a solid medium include, for example, corn pulp, sugar cane pomace (bacus), bran (wheat germ), rice bran (rice germ), other grain germs, fallen epidermis, legume peels, and defatted. Soybeans, okara, buckwheat husks, residual pulp obtained after juice extraction, dried mushrooms,
Dried vegetables, grains, etc. may be used alone or as a mixture. Among them, there is a mixture of corn pulp, bran, and rice bran, and a solid medium containing corn pulp 30 to 80% by weight, bran 10 to 40% by weight, and rice bran in an amount of about 5 to 20% by weight. Is particularly preferable. When such a solid medium is used, a vegetable fiber-containing food excellent in flavor and mouthfeel can be obtained.
なお固体培地にエノキタケ菌糸を接種する際には、該
固体培地は水分を含んでいることが好ましく、固体培地
の含水率は、30〜80重量%好ましくは40〜70重量%程度
である。
When the Enokitake hyphae are inoculated into the solid medium, the solid medium preferably contains water, and the water content of the solid medium is 30 to 80% by weight, preferably about 40 to 70% by weight.
また固体培地は、エノキタケ菌糸を接種する前に、加
熱殺菌しておくことが好ましく、具体的には、水分を含
む固体培地を、通気孔が設けられた耐熱性プラスチック
容器に充填し、高圧滅菌(100〜130℃で約3〜7時間程
度)することも好ましい。
The solid medium is preferably sterilized by heating before inoculation with Enokitake hyphae. Specifically, the solid medium containing water is filled in a heat-resistant plastic container provided with a vent and sterilized under high pressure. (About 100 to 130 ° C. for about 3 to 7 hours) is also preferable.
本発明では、上記のような固体培地にエノキタケ菌糸
を接種する。エノキタケ菌糸は、たとえばエノキタケの
子実体を無菌的に採取し、子実体の一部を寒天培地上で
組織培養することにより得られる。このようにして得ら
れたエノキタケ菌糸を、さらにのこ屑と米糠とからなる
混合培地で約1ヶ月程度培養したものを用いることもで
きる。
In the present invention, the enokitake hyphae are inoculated into the above solid medium. Enokitake mycelia can be obtained, for example, by aseptically collecting fruiting bodies of Enokitake mushrooms and culturing a part of the fruiting bodies on an agar medium. It is also possible to use the thus obtained Enokitake hyphae which have been further cultured for about 1 month in a mixed medium consisting of sawdust and rice bran.
本発明では、菌体としてエノキタケが用いられるが、
エノキタケ以外の菌類を用いると、培養物にかび臭が発
生するなど、風味的に良好な植物繊維含有食品を得るこ
とができない。
In the present invention, enokitake is used as the fungus body,
When fungi other than enokitake are used, it is not possible to obtain a plant fiber-containing food having a good flavor, such as a musty odor in the culture.
固体培地へのエノキタケ菌糸の接種量は、培地1kg当
り10〜50g好ましくは20〜30g程度であることが望まし
い。
The inoculum of Enokitake hyphae on the solid medium is preferably about 10 to 50 g, preferably about 20 to 30 g per kg of the medium.
上記のようにして固体培地にエノキタケ菌糸を接種し
た後、エノキタケ菌子を培養する。この培養は、通常、
日光が遮断された培養室で5〜20℃好ましくは7〜15℃
程度の温度域で行なうことが望ましい。培養の終期は、
エノキタケ菌糸体が子実体となる直前あるいは子実体と
なった直後であることが好ましく、培養期間は通常培養
開始後約1〜1.5ヶ月である。この時期で培養を終了す
ると、エノキタケ菌糸の植物繊維に対する分解力が最も
優れているため、有効成分を多量に含む植物繊維含有食
品が得られる。
After inoculating the enokitake hyphae into the solid medium as described above, the enokitake fungi are cultured. This culture is usually
5 to 20 ° C, preferably 7 to 15 ° C in a culture room where sunlight is shielded
It is desirable to carry out in a moderate temperature range. At the end of culture,
It is preferable that the mycelium of Enokitake mushrooms is just before the fruiting body or just after the fruiting body, and the culture period is usually about 1 to 1.5 months after the start of the culture. When culturing is completed at this time, a plant fiber-containing food containing a large amount of active ingredients can be obtained, because the decomposing power of enokitake hyphae for plant fibers is the best.
このようにして植物繊維を含む固体培地でエノキタケ
菌糸体を培養すると、植物繊維は資化されて、植物細胞
中の糊粉層が分解されると考えられ、水溶性ヘミセルロ
ースが得られる。このため、本発明で得られる植物繊維
含有食品中には非水溶性植物繊維に加えて水溶性植物繊
維も含まれている。
When the enokitake mushroom mycelium is cultured in a solid medium containing plant fibers in this manner, it is considered that the plant fibers are assimilated and the aleurone layer in the plant cells is decomposed, and water-soluble hemicellulose is obtained. Therefore, the plant fiber-containing food obtained in the present invention contains water-soluble plant fibers in addition to water-insoluble plant fibers.
上記のようにして固体培地中でエノキタケ菌糸体を培
養した後、固体培地を乾燥して粉砕するか、あるいは固
体培地を粉砕して乾燥して、水分含有量を約20重量%以
下好ましくは約10重量%以下さらに好ましくは約5重量
%以下とする。
After cultivating the enokitake mycelium in the solid medium as described above, the solid medium is dried and crushed, or the solid medium is crushed and dried, and the water content is about 20% by weight or less, preferably about It is 10% by weight or less, more preferably about 5% by weight or less.
このようにして得られた植物繊維含有食品には、上記
のような非水溶性植物繊維、水溶性植物繊維に加えて、
エノキタケ菌糸体の有効成分たとえば、多糖類、各種タ
ンパク質もそのまま含まれており、極めて健康にとって
好ましい食品となる。
The plant fiber-containing food thus obtained, in addition to the water-insoluble plant fiber, water-soluble plant fiber as described above,
The active ingredients of enokitake mushroom mycelium, for example, polysaccharides and various proteins are also contained as they are, and they are extremely preferable foods for health.
発明の効果 以上のように、この発明に係る植物繊維含有食品の製
造方法によれば、従来飼料または肥料としての用途しか
なかったトウモロコシ髄、フスマおよび米糠からなる植
物繊維から、風味が良好で、しかも口当りがよく、その
上有効成分を多量に含む良質な植物繊維含有食品が、簡
便、かつ安価に得られる。このようにして得られた植物
繊維含有食品は、そのまま摂取することもでき、また他
の食品に添加して摂取することもでき、下記のような人
の健康の増進に役立つ食品となることが期待される。
Effects of the Invention As described above, according to the method for producing a plant fiber-containing food according to the present invention, corn pulp, which was only used as a conventional feed or fertilizer, from plant fiber consisting of bran and rice bran, has a good flavor, Moreover, it is possible to easily and inexpensively obtain a high-quality plant fiber-containing food which has a good mouth feel and which contains a large amount of active ingredients. The plant fiber-containing food thus obtained may be ingested as it is, or may be ingested by adding it to other foods, and may be a food useful for promoting human health as described below. Be expected.
(イ)便秘予防を目的とした食品 (ロ)肥満、糖尿病の予防を目的とした食品 (ハ)動脈硬化症の予防を目的とした食品 (ニ)食品中の毒性物質の排除促進を目的とした食品 (ホ)自己防御能を高め、健康を増進することを目的と
した食品 以下本発明を実施例により説明するが、本発明はこれ
ら実施例に限定されるものではない。
(B) Foods for the purpose of preventing constipation (b) Foods for the prevention of obesity and diabetes (c) Foods for the prevention of arteriosclerosis (d) For the purpose of promoting the elimination of toxic substances in foods Food (e) Food for the purpose of enhancing self-protection ability and promoting health Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
実施例1 トウモロコシの髄、フスマおよび米糠を6:3:1の割合
で混合し、さらに水を加えてその水分含量を約60%に調
節した。これを通気孔を具備した耐熱性のプラスチック
容器に充填して、121℃で1時間加熱殺菌して固体培地
を調製した。
Example 1 Corn pulp, bran and rice bran were mixed at a ratio of 6: 3: 1, and water was further added to adjust the water content to about 60%. This was filled in a heat-resistant plastic container equipped with a vent and heat-sterilized at 121 ° C. for 1 hour to prepare a solid medium.
この固体培地にエノキタケの種菌を2%接種し、15〜
20℃で30〜40日間培養した。この培養物をクラッシャで
破砕し、70〜90℃の温風を当て、水分含量8.5%まで乾
燥し、植物繊維含有食品を得た。
This solid medium was inoculated with 2% of Enoki mushroom inoculum,
The cells were cultured at 20 ° C for 30 to 40 days. This culture was crushed with a crusher, blown with hot air at 70 to 90 ° C, and dried to a water content of 8.5% to obtain a plant fiber-containing food.
得られた植物繊維含有食品を、化学分析したところ、
次の結果が得られた。
When the obtained plant fiber-containing food was chemically analyzed,
The following results were obtained.
(A)水可溶部(全体の12%) 糖質 25.2% 蛋白質 33.3% その他 41.5% 前記糖質は、グルコース44.8%、ガラクトース6.7
%、マンノース6.9%、キシロース14.1%、アラビノー
ス24.7%、フコース1.9%、ラムノール0.9%から構成さ
れる親水性のヘミセルロースである。
(A) Water-soluble part (12% of the total) Carbohydrate 25.2% Protein 33.3% Other 41.5% The sugars are glucose 44.8% and galactose 6.7.
%, Mannose 6.9%, xylose 14.1%, arabinose 24.7%, fucose 1.9%, rhamnol 0.9% is a hydrophilic hemicellulose.
(B)水不溶部(全体の88%) 糖質 52.6% 蛋白質 12.7% その他 34.7% 前記糖質は、セルロース、ヘミセルロース、ペクチン
質、リグニン等の植物繊維で、いずれの成分もエノキタ
ケの酵素により部分分解されていた。
(B) Water-insoluble part (88% of the total) Carbohydrate 52.6% Protein 12.7% Other 34.7% The sugar is a vegetable fiber such as cellulose, hemicellulose, pectin, lignin, etc. It had been disassembled.
なお、前記水溶性(親水性)植物繊維は、胃、または
腸における糖類の吸収速度を制御する作用を有し、水不
溶性の植物繊維は、胃内の水分により膨張し、腸内の便
を押し出す作用を有するとされるものである。
The water-soluble (hydrophilic) plant fiber has an action of controlling the absorption rate of sugars in the stomach or intestine, and the water-insoluble plant fiber is swollen by the water in the stomach to prevent stools in the intestine. It is said to have a pushing action.
得られた植物繊維強化用食品材料は、センベイのよう
にして食することができ、パン、クッキー、ハンバー
グ、コロッケ等に入れて、何等抵抗なく食することがで
き、また天然の食品添加物としての用途が期待されてい
る。
The obtained plant fiber-reinforced food material can be eaten like Senbay, put in bread, cookies, hamburgers, croquettes, etc. and can be eaten without any resistance, and as a natural food additive. Is expected to be used.

Claims (4)

    (57)【特許請求の範囲】(57) [Claims]
  1. 【請求項1】トウモロコシ髄、フスマおよび米糠からな
    る植物繊維と水とを含む固体培地に、エノキタケ(Flam
    mulia Velutipes)菌糸を接種して培養し、培養終了後
    この培養物を破砕し、乾燥することを特徴とする食物繊
    維含有食品の製造方法。
    1. A solid medium containing plant fiber consisting of corn pulp, bran, and rice bran and water, and Enoki mushroom (Flam).
    mulia Velutipes) A method for producing a dietary fiber-containing food, which comprises culturing by inoculating mycelium, crushing the culture after completion of the culture, and drying.
  2. 【請求項2】植物繊維を含む固体培地がトウモロコシ
    髄、フスマ、米糠、水に加えて、さらに必要に応じて種
    々の穀物の皮、粕等を含んでいる請求項第1項に記載の
    食物繊維強化用食品材料の製造方法。
    2. The food according to claim 1, wherein the solid medium containing plant fiber contains, in addition to corn pulp, bran, rice bran and water, various grain skins, lees, etc., if necessary. A method for producing a food material for fiber reinforcement.
  3. 【請求項3】トウモロコシ髄、フスマ、米糠および水を
    含む固体培地を、通気孔を具備した耐熱性のプラスチッ
    ク容器に充填して加熱して殺菌する請求項第1項に記載
    の食物繊維含有食品の製造方法。
    3. The dietary fiber-containing food according to claim 1, wherein a solid medium containing corn pulp, bran, rice bran and water is filled in a heat-resistant plastic container having a vent and heated to sterilize. Manufacturing method.
  4. 【請求項4】上記固体培地がトウモロコシ髄を30〜80重
    量%、フスマを10〜40重量%および、米糠を5〜20重量
    %の量で含んでなる植物繊維、および水を含んでいる請
    求項第1〜3の何れかの項に記載の食物繊維含有食品の
    製造方法。
    4. The solid medium contains plant fiber comprising 30 to 80% by weight of corn pulp, 10 to 40% by weight of bran and 5 to 20% by weight of rice bran, and water. Item 4. A method for producing a dietary fiber-containing food according to any one of Items 1 to 3.
JP63258873A 1988-10-14 1988-10-14 Method for producing food containing fiber Expired - Lifetime JP2519785B2 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4602674B2 (en) * 2004-01-30 2010-12-22 野田食菌工業株式会社 Maltase inhibitor
JP2006238733A (en) * 2005-03-01 2006-09-14 Hokurin:Kk Food composition containing hackberry as raw material, and food using the same
JP2006254779A (en) * 2005-03-17 2006-09-28 Kawata Takeen:Kk Method for producing edible mushroom bed
JP4783576B2 (en) * 2005-03-24 2011-09-28 野田食菌工業株式会社 Antihypertensive

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5312434A (en) * 1976-07-15 1978-02-03 Misuzu Toufu Kk Use for food of food processing refuse or food raw material
JPS57170173A (en) * 1981-04-11 1982-10-20 Chiyokichi Iizuka Preparation of powdery food containing effective component of mycelia of edible mushroom and roughage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5312434A (en) * 1976-07-15 1978-02-03 Misuzu Toufu Kk Use for food of food processing refuse or food raw material
JPS57170173A (en) * 1981-04-11 1982-10-20 Chiyokichi Iizuka Preparation of powdery food containing effective component of mycelia of edible mushroom and roughage

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