JPH0330632A - Preparation of composite yogurt composed of extract from mycelia of cortinellus shiitake, defatted milk powder and soya milk - Google Patents

Abstract

PURPOSE:To prepare a composite yogurt having improved and extended effects as a food by adding defatted milk powder and soya milk to an aqueous solution of an extract of mycelia of Cortinellus shiitake, boiling and cooling the mixture, adding spawn of yogurt and converting the mixture into yogurt. CONSTITUTION:Seed of Cortinellus shiitake is inoculated in a mushroom bed such as sawdust or rice bran, cultured and aged to obtain mycelia of Cortinellus shiitake. The mycelia are added with water and boiled. The obtained extract of the mycelium is dissolved in water, defatted milk powder is dissolved in the solution and soya milk is added thereto. The obtained mixed solution is boiled, cooled, inoculated with spawn of yogurt, stirred and converted to yogurt at a proper temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION A mixture of sawdust and rice bran in a ratio of 70% and 30% (by weight) is used as a paste, water is added to this, compressed and molded, then sterilized and cooled. Use as a fungal bed (culture medium) for shiitake mushroom cultivation. Inoculate the mushroom bed with shiitake mushroom starter and allow the fungus to grow and mature. As ripening progresses, the fungus changes from a single-phase streak to a multi-phase streak, and forms a brown film on the surface of the fungus bed, eventually leading to germination. Once germination occurs or after germination,
Once the mushrooms have grown and the shiitake mushrooms have been harvested, the fungal bed is dried at room temperature, then stirred and soaked in 15 to 20 times the amount of hot water. After eating at night, boil and cool. After that, stir this to make shiitake mushrooms that are about 3 to 4 times the weight of the dry fungus bed! Obtain an extract of I.

Mix and dissolve this extract in approximately 20 times the amount of water. Next, add about 20% of skim milk powder to this solution. Next, add the same amount of soy milk as powdered milk, stir well, boil this, cool it to 40℃ ~ 43℃, mix yogurt starter (Bifidobacterium), stir, and control the temperature to grow shiitake mushrooms. Composite yogurt can be made from bacterial rum extract, skim milk powder, and soy milk. If you add soy milk, you can make a compound yogurt in the same way by adding 20% soy milk and 10% milk, half and half.

According to recent experiments, eritadenine contained in shiitake mushrooms has the effect of accelerating blood turnover, lowering bad cholesterol, and lowering blood pressure.It also has the effect of activating bifidobacteria and keeping the intestines normal. Shiitake mushrooms contain denatured lignin, which is decomposed by the lines and denatured so that it dissolves in water, which works to suppress the proliferation of the AIDS virus. It is said that there is. Soybeans contain soybean saponin (lecithin), which is said to suppress and destroy lipid peroxide in blood vessels. In addition, the purines contained in lecithin act on acetylcholine, a neurotransmitter in brain cells, and are said to be helpful in preventing senility in the elderly. Rice bran contains numerous vitamins and nutritional components, and skim milk powder also contains a wealth of nutritional components. Yogurt bacteria (Bifidus lI) is well known for its effects, such as keeping the intestines normal and improving the absorption of nutrients.

As mentioned above, shiitake mushrooms, skim milk powder, soy milk, and
I think you can expect even more synergistic effects by combining yogurt (Bifidobacterium) and consuming them as a single food at the same time.

Patent Applicant Ryoko Matsumoto Procedural Amendment (Method) () 1. Indication of the case 2. Name of the invention 1999 Patent Application No. 166277 Manufacture of composite yogurt of Shiitake mushroom cotton body extract, skim milk powder and soy milk Method.

3. Relationship with the case of the person making the amendment Patent applicant address: 1, 2-18-5 Shinhonmachi, Kochi City, Kochi Prefecture, Indication of the case 2, Name of the invention 3, Relationship with the case of the person making the amendment 1999 Patent Application No. 166277: A method for producing a composite yogurt of Shiitake mushroom muscaria extract, skim milk powder, and soy milk.

Patent applicant address Name 5 Date of amendment order 6 Target of amendment September 26, 1999 Name in the title of the invention column in the application Name in the title of the invention column in the specification Name in the box in the box for patent claims 4. Number of claims increased by amendment "1" 5. Subject of amendment Column of number of claims in the application, Scope of claims in the specification column, Detailed explanation of the invention in the specification column 6, Contents of the amendment As per attached sheet/--)\Specification L Name of the invention A method for producing a composite yogurt of Shiitake mushroom cotton body extract, skim milk powder, and soy milk.

2. Scope of Claims (1) Shiitake fungus cotton body extract obtained by adding water and boiling Shiitake fungus cotton body cultured and aged on a bed of sawdust, rice bran, etc. is dissolved in water, and skim milk powder is added to this solution. A method of producing a composite yogurt of Shiitake mushroom cotton body extract, skim milk powder, and soy milk by boiling and cooling a mixed solution in which soybean milk is added, then adding yogurt starter bacteria and stirring, and controlling the temperature at an appropriate temperature.

(2) Shiitake fungus cotton body extract obtained by adding water and boiling Shiitake fungus cotton body cultured and aged on a bed of sawdust, rice bran, etc. is first dissolved in water as the main liquid, and dried shiitake mushrooms are added to this solution. Soup and
Mix and dissolve mycoplast extracts of other mushrooms such as shimeji and oyster mushrooms as an auxiliary liquid, add skim milk powder to this solution, then add soy milk, boil and cool the mixed solution, and add yogurt to this solution. Add the inoculum, stir, and control the temperature to make a shiitake fungal body extract, which is made by adding the rehydrated dried shiitake mushroom juice, and the mycoplastic extract of other mushrooms such as shimeji and oyster mushrooms as an auxiliary liquid, and skim milk powder. and a method for producing a soymilk composite yogurt.

Detailed Description of the Invention [Field of Industrial Application] The composite yogurt according to the present invention not only contributes to maintaining the health of adults and the elderly by adding new effects and expanding the edible effect, but also contributes to the agriculture, forestry, and forestry industries. I believe that I will make a wide range of contributions to various fields such as these.

We believe that the production of composite yogurt, its main ingredient, Shiitake fungus cotton body, and its extract are ideal for the Nakahirama area promotion project, and will support the revitalization of the area.

In addition, I believe that the use of shiitake fungus cotton bodies and mushroom fungus umbilical bodies will provide a good stimulus to the mushroom industry and promote its development.

[Conventional technology]

The conventional yogurt manufacturing technology was to increase the concentration of fixed milk components in the emulsion and allow the lactic acid bacteria to act on it, in order to aid in the digestion and absorption of nutrients and to make the lactic acid bacteria more effective in the intestines. Recently, he has been working on improving bacteria, such as creating lactobacilli that can withstand digestive fluids such as stomach acid and bile, and bifidobacteria that are resistant to oxygen. Alternatively, technological improvements have been made, such as mixing oligosaccharides to activate lactic acid bacteria (bifidobacteria) in the intestines, or mixing dietary fiber to increase the intestinal cleaning effect. The effect of adding oligosaccharides is that lactic acid bacteria (Bifidus I
), each dietary fiber acts singly on the intestine and only provides a single effect, but it has not reached the point where it multiplies the effects of lactic acid bacteria. I don't think there is. I also think that there are certain limits to the effectiveness of improving lactic acid bacteria, if only by improving the bacteria themselves.

I don't think it is possible to make better yogurt unless you improve the bacteria and also improve the emulsion that the bacteria act on, and add better lactic acid bacteria to the better emulsion.

The improvement of emulsion is done by adding contaminants to the emulsion and applying it to the target object.
Rather than having a partial, single, or unilateral effect, the components in the emulsion and the lactic acid bacteria interact with each other to further enhance the effect, and multiple components in the emulsion overlap in the body. I think the key is to create a better emulsion that has properties that create synergistic and compound effects by working together. The technological improvements that have been made so far, including improvements to emulsions, as described above, are still not perfect, and therefore, the yogurt produced using these techniques has significantly improved and expanded its efficacy and effects. I don't think so.

[Problem to be solved by the invention]

The problem to be solved by the present invention is to maintain the benefits and effects of conventional yogurt, further amplify and strengthen them, and add new benefits to the blood, blood vessels, brain nerve cells, etc. However, the synergistic and combined effects do not extend to the whole body, and the edible effects are improved and expanded.
It's about making yogurt.

[Means to solve the problem]

In order to create a better yogurt that maintains the beneficial effects of conventional yogurt, amplifies and strengthens them, adds new benefits, and expands the synergistic and complex edible effects throughout the body, we have to I think it is not enough to improve the technology alone, and it is absolutely necessary to improve the emulsion in addition to various other improvements. I think it is possible to make better yogurt only by improving conventional milk to create a milk solution with new properties and then adding lactic acid bacteria to it. The improvement of emulsion is completely different from the conventional emulsion ingredients.
A milk mixture solution with new properties is created by mixing and composition of multiple other substances with different ingredients and effects, but I think this solution must meet the following conditions. It has new ingredients and effects that are not found in conventional emulsions, and the active ingredients in the solution interact with each other in the body to expand their efficacy in a synergistic and complex manner.It is the same as the ingredients of conventional emulsions. , or something that is very similar, has the same composition, and has the same or similar effect as the conventional one, and the effect is further amplified by the duplication of each effect,
It is a solution in which lactic acid bacteria can act in the same way as conventional emulsions, and the lactic acid bacteria and the components in the solution interact with each other to achieve better effects. thing. Shiitake mushroom cotton body extract, skim milk powder, and soy milk were selected for the mixed solution composition that satisfies the above conditions. A mixed solution was created by mixing these ingredients, centering on the Shiitake mushroom cotton body extract, which plays the most important role in the mixed solution. Shiitake fungus whole extract, skim milk powder, soy milk, etc. each have different ingredients and effects, but by taking advantage of their common property of being well soluble in water, they are dissolved in water one after another ( In order to create a homogeneous mixed solution, first dissolve the whole Shiitake fungus extract in water in order of ease of dissolution and ease of mixing evenly.
It is preferable to mix and dissolve skim milk powder and soy milk in this order in the solution. ) A mixed solution is prepared, boiled and cooled, and then used as a yogurt starter (activated lactic acid bacteria cultured and grown in M-gelt) together with the yogurt.

), stir well, control the temperature, and let it work to create a compound yogurt that adds new benefits to the yogurt and has synergistic and multiple benefits, expanding the effect of one serving on the whole body. You can make it.

[For production]

The eritadeene contained in shiitake mushrooms has the effect of speeding up blood metabolism, lowering bad cholesterol, and lowering blood pressure.Shiitake mushrooms also have the effect of activating bifidobacteria and maintaining normal intestinal conditions. According to recent experiments, it is said to suppress the occurrence of cancer and hinder its growth. Furthermore, according to research by Harumi Suzuki, a researcher at the Faculty of Agriculture at the University of Tokyo, Shiitake mushroom ginseng contains denatured lignin, which has been decomposed by MK bacteria and denatured to be soluble in water. It was announced that experiments have shown that it increases immunity by activating cell macrophages and promoting the proliferation of bone marrow cells, which are responsible for the animal's immune response. . Regarding soybeans, various researches have already revealed various things, but according to the research of Mr. Teruaki Hayashi, a lecturer at Kinka, soybeans contain soybean saponin (lecithin), which has a negative effect on blood, It is said to suppress and crush lipid peroxide in the blood vessels, and it has been announced that furin, which is contained in lecithin, acts on acetylcholine, a neuroconducting substance in brain cells, and is useful for preventing senility in the elderly. It has been. In addition, soybean oligosaccharides contained in soybeans have the effect of multiplying and activating bifidobacteria. Calcium contained in milk is a main component of the skeleton and teeth, and is necessary for maintaining their health and preventing osteoporosis.
Calcium also maintains the elasticity of blood vessels, protects lipids such as cholesterol from entering the blood vessels, and maintains a certain amount of calcium in the blood, maintaining a strict concentration and supporting the health of the heart and brain. Its functions are well known, including its role in important functions such as hormone secretion and blood coagulation. A mixed solution is made by using soybeans as soy milk and milk as skimmed milk powder, together with Shiitake mushroom cotton body extract.This mixed solution contains not only the active ingredients that have the above-mentioned effects, but also inorganic components. Along with calcium, phosphorus contained in bone is a necessary component for bone formation, and it is said that the balance with calcium is important. Phosphorus is also important as an essential component of all tissue cells. In addition, the dietary fiber in the solution cleans the intestines, provides stimulation to the intestines, and has an effective effect on intestinal motility. The mixed solution also contains nutritional ingredients such as high-quality animal and vegetable proteins and vitamins. Add yogurt starter bacteria to this mixed solution and let it work (in order to help the fermentation action of lactic acid bacteria, add a small amount of sugar,
It is well known that it is more effective, but at this time,
If you add squeezed apple juice to the sugar, the pectin effect will also be added, and I think it will further enhance the combined effects of yogurt. ) Compound yogurt is made, but the active ingredients in the mixed solution are more easily digested and absorbed due to the action of lactic acid bacteria, and the active ingredients in the solution activate lactic acid bacteria (bifidobacteria) in the intestines. By interacting with each other, better effects can be created.

Yogurt originally has a law-like effect. Macrophage cells and natural killer cells, a type of lymphocyte, which eliminate harmful bacteria such as Shigella and pathogenic Escherichia coli and prevent intestinal infection by pathogenic bacteria, and adsorb and excrete carcinogens and cancer-promoting substances. The action of this yogurt (lactic acid bacteria) is similar to the action of the shiitake mushroom ingredients contained in complex yogurt. So, I think that they will have a redundant effect, and their effects will be further amplified and strengthened. Also included in compound yogurt,
The effects of the soy milk component and shiitake mushroom component, either in combination or alone, have added new benefits to the composite yogurt that were not found in conventional yogurt, such as acting on the blood, blood vessels, and brain nerve cells. I believe that the similar and overlapping effects of the different components contained in the composite yogurt give the composite yogurt synergistic and multiple effects, improving and expanding its edible effects. .

〔Example〕

Use a mixture of sawdust and rice bran at a ratio of 70% and 30% (weight ratio) as the pace (hardwood sawdust is suitable for the sawdust,
It is best to use old mushrooms that have been dried in the sun or air to remove wood components that inhibit the maturation of shiitake fungi. ) In the case of forced cultivation, nutrients such as vegetable protein and sugar are added to this, and after adding water, compressing, and shaping, it is sterilized and cooled.
This will be used as a fungal bed for cultivating shiitake mushrooms. The fungus bed is inoculated with shiitake mushroom inoculum, and the fungus grows and matures.As the maturation progresses, the streaks spread across the entire fungus bed, multiply while eating away at it, and become integrated with the fungus bed. . The streaks become multi-phase streaks rather than single-phase streaks, forming a brown film on the surface of the fungus bed.
Eventually, they will germinate. Once they germinate, or after germination, let them grow and collect the shiitake mushrooms. After drying the fungus bed, loosen it and put it in 15 to 20 times the amount of warm water, soak it overnight, boil it, cool it down, take the sap liquid, strain it, and calculate the weight of the dry fungus bed. Obtain about 3 to 4 times the amount of Shiitake fungi cotton body extract. Mix and dissolve this extract in about 10 to 20 times the amount of water. Next, add about 20 times to this solution. % amount of skim milk powder, then add the same amount of soy milk as the powdered milk, stir well, boil this, cool it to about 40℃ ~ 43℃, and add yogurt starter to this mixed solution. Add, stir, and control the temperature to create a composite yogurt of Shiitake mushroom cotton body extract, skim milk powder, and soy milk. When dissolving the Shiitake mushroom cotton body extract in 10 to 20 times the amount of water,
First, dissolve Shiitake fungi cotton body extract as the main liquid in water, and add to this solution the reconstituted juice of dried shiitake mushrooms (soak dried shiitake mushrooms in about 10 times the amount of warm water and leave for about 15 to 20 hours. Something.

) and shiitake mushrooms. Mycelium extract of other edible mushrooms such as shimeji mushrooms and oyster mushrooms (extracted from the whole mushroom fungus matured in a fungus bed based on sawdust and bran from coniferous or broad-leaved trees), with ingredients and efficacy. As an auxiliary liquid, mix and dissolve 10% to 20% of the main liquid, respectively.
Next, make a mixed solution by increasing 20% of each of skim milk powder and soy milk in the solution, boil this, cool it, add yogurt starter, stir, and control the temperature to produce composite yogurt. You can also.

〔Effect of the invention〕

Composite yogurt is made by combining Shiitake fungi plastid extract, skim milk powder, soy milk, lactic acid bacteria, etc., each with different ingredients and benefits, and has the benefits of yogurt.
We believe that it will significantly strengthen and improve the food, expand its synergistic and combined edible effects throughout the body, and contribute to maintaining the health of adults and the elderly in particular. In addition, this compound yogurt
I think it is an extremely safe health food because it is made with all natural ingredients.

Patent applicant Ryoko Matsumoto

Claims (1)

[Claims] Shiitake mushroom cotton that has been cultured and matured on a fungal bed of sawdust, rice bran, etc. Shiitake fungi cotton body extract obtained by adding water to the body and boiling it to water Add skim milk powder to this solution. Next, boil and cool the mixed solution with soy milk added. Add the yogurt starter to the container, stir, and maintain the appropriate temperature. A combination of Shiitake fungus cotton body extract, skim milk powder and soy milk. A method of producing mixed yogurt.