JPH06181714A - Production of fungal dietary food material using bean-curd refuse as substrate - Google Patents

Abstract

PURPOSE:To obtain a method for producing a fungal dietary food material in which the food material, serving also as a fungal diet, made of bean-curd refuse as a substrate kept in a prescribed shape without impairing the flavor of the substrate with hyphae and having the texture extremely rich in springiness is produced. CONSTITUTION:This method for producing a fungal dietary food material is to use bean-curd refuse as a substrate and culture hyphae of an edible mushroom such as Ganoderma lucidum Karst. or Panus ostreatus Quel. therein.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fungal food material using okara as a base material.

[0002]

2. Description of the Related Art Heretofore, in this type, the following has been done. Okara is widely known as a by-product of making tofu. At the same time, it is also known that this by-product contains many substances that are beneficial to the human body. However, in reality, the degree of utilization of this is very low, and effective utilization as an unused resource is being called for.

There are various uses of mycelia of edible mushrooms, such as beans, cereals, vegetables, etc., where the mycelia are spread on the surface of the mushrooms to utilize proteolytic products of the substrate and produce active ingredients. , These are the uses of primary agricultural products. further,
There are things that use soy whey, but soy whey is a by-product that appears when making soy milk, but it is well known that soy whey and okara are basically different.

[0004]

The problems described in the prior art have the following problems. 1. Primary agricultural products (beans, grains, vegetables) as they are,
It is the use of hampa products that come out during processing, not the use of by-products. 2. Okara is used for a part of the fungal bed of the mushroom (fruit body), but this is for the purpose of harvesting the mushroom, and the okara is only used as a part of the medium.

3. Although soy whey is a by-product, it is a liquid, okara is a solid, and the ingredients are different. 4. Even with the use of mycelium, using primary agricultural products as a base material causes excessive nutrition, and when vegetables are used in combination, abnormal fermentation due to contamination of various bacteria caused by vegetables occurs,
Fermentation days are 2
It will be as long as 0 days.

The present application has been made in view of the above problems of the prior art, and an object of the present application is to provide a device capable of solving the above problems.

[0007]

In order to achieve the above object, the present invention is as follows. The first invention is configured as follows. Okara is used as a base material, and the mycelia of edible mushrooms such as Reishi and oyster mushrooms are cultivated at an appropriate temperature to maintain the base material in a certain shape, and the mycelia make the tissue very elastic without impairing the flavor of the substrate. It is a method for producing a fungal food material based on okara, which is configured to produce a food material that also serves as a rich fungal food.

The manufacturing method of the second invention is as follows. 1 kg of honey + 200 g of cut material from the first invention
→ Warming (80 ° C to 90 ° C for 20 minutes) → Leave overnight for one day → Filtration → Separate into honey and solids. In this case, the honey is used repeatedly. Freshly heated honey is added to the solid content in a ratio of 1: 1 → packed in a container → to obtain a product. The manufacturing method of the third invention is as follows. The material obtained in the first invention is cut into square pieces (1 cm) or sliced (3 mm) → Lightly fried with edible oil → Seasoning and seasoning → Pack in a container → Retort sterilization (121 ° C-40 minutes) → Product

[0009]

EXAMPLES Details of the examples will be described. The manufacturing method of the present invention is configured as follows. This method mainly focuses on Reishi and oyster mushrooms. First step to Okara treatment Commercially available Okara is placed in a beaker as it is, sealed, and sterilized at 121 ° C for 40 minutes.

Second step-pre-culture Pre-culture (pre-culture medium, glucose 1%, peptone 0.5
%, Yeast extract 0.25%, okara 2%) After sterilizing the preculture medium at 121 ° C for 15 minutes, inoculate each mushroom from slant, shake culture at 25 ° C 110 rpm for 7 days, add sterilized water to the culture solution, and homogenize. After that, it is inoculated into Okara and cultured at 25 ° C.

The results are as follows. Ganoderma lucidum and Pleurotus ostreatus grew well, and hyphae were observed in the second day of culture, and spread to almost the whole on the sixth day. The culture was continued until the 11th day and terminated. The appearance is similar to that of a white cotton hat with hyphae all over. Inside, the hyphae fully interspersed between the finely chopped particles of Okara, and their physical properties were extremely elastic, and exhibited a mysterious physical property. On the 6th day, I still feel the taste of okara, but after that, the umami comes out. At the end of the 11th day, I felt a little bit astringent. In addition, when culturing, I tried variously changing the molds in which Okara was put. For example, any shape such as a cylindrical shape, a triangular shape, a round shape, or any other shape was able to prevent the hyphae from interfering.

(Appearance) From day 6 onward, mycelia are thinly spread on the entire surface. From day 9 onward, the surface is white and the mycelia spin sufficiently so that almost no okara can be seen. From day 11 onward, the hyphae on the surface grew a little longer and became a cotton hat. (Sensory) Day 6-Slightly taste the taste of okara. From the 9th day onward, the scent of okara is suppressed, and the umami taste is increased, which is good. Day 11-The taste of okara is not felt and the scent of mushrooms is a little. It tastes a little bit astringent.

(Cut surface) From the 6th day to the shredded particles of Okara, mycelia are contained between the shredded particles, but the total amount is still small. 9th day-Mycelia are evenly distributed between shredded particles of okara. From the 11th day to the time, the hyphae are sufficiently embedded between the shredded particles of Okara. (Elasticity) 6th day-Elasticity is still weak, and it collapses when pushed hard. From the 9th day onwards, it is quite elastic. From the 11th day to cheese-like elasticity.

Generally, when a primary agricultural product is used as a base material, the nutrient sources are excessive, so that the growth of hyphae of edible mushrooms is somewhat slowed, and the production of pyroglutamic acid, oxalic acid, etc., which give an unpleasant taste, is accelerated. By using okara as the base material, the nutrient source is reduced, so it becomes a medium that is rather optimal for the growth of mycelium, and the growth of mycelium is fast, and the desired culture time until the astringency and bitterness are exhibited. Can be felt after a long time.

Further, a method of manufacturing a processed product based on the applied product is as follows. 1. A method for producing honey pickle, which is a fungal food based on okara. After culturing based on the above method, 200 g of sliced pieces of about 1 cm square were added to 1 kg of honey and heated to 80 ° C.
After heating at 90 ° C for 20 minutes, leave it as it is (for one day and night), filter and separate into solids and honey, transfer the solids in this to containers (bottles, cans, bags, etc.) and add new honey separately. By warming, solid content and freshly heated honey are put in a container at a ratio of 1: 1 and sealed, it is possible to obtain a highly preservable fungal food product that contributes to beauty and health maintenance.

2. A method for producing a Chinese-style prepared dish, which is a fungal food based on Okara. What was cultivated based on the above method was sliced to a thickness of about 1 cm square or about 3 mm, which was lightly fried in a frying pan with edible oil, and oyster sauce,
Season and season with seasonings (amino acids, etc.), salt, bean-plate soy sauce, spices, etc. After packing and sealing in a container (aluminum bag for retort), sterilization by retort (121 ° C-40 minutes) enhances storability, By simultaneously ingesting the plant fiber derived from okara and the active ingredient derived from mushrooms, it is possible to obtain a highly convenient fungal food for people with weak constitution or for the elderly.

The operation will be described together with the effect.

[0018]

Since the present invention is configured as described above, it has the following effects. It is generally said that there are no significant differences in the nutritional value and the content of active substances between mushrooms and fruit bodies. The advantages of using mycelia include easy management during mass production and short culture time. The mycelium of edible mushrooms, which contains active ingredients such as fiber for the purpose of using by-products, is relatively easy to manage, using okara, which is produced in large quantities and has a very low utility value, as a base material. It is possible to obtain a fungal food material that has both physical properties, nutritional value, and medicinal effect, and is edible with the base material.

Claims (3)

[Claims] 1. Okara is used as a base material, and the mycelia of edible mushrooms such as Reishi and oyster mushrooms are cultivated at an appropriate temperature to maintain the base material in a certain shape, and the mycelia form a tissue without impairing the flavor of the substrate. A method for producing a fungal food material based on okara, which is characterized in that it is configured to produce a food material that also has a very elastic fungal diet. 2. An appropriate amount of honey is added to the material obtained by the method for producing a fungal food material based on Okara according to claim 1,
After warming this at a predetermined temperature and leaving it for a predetermined time, separating it into honey and solids, and adding the newly heated honey to the solids at a predetermined ratio as a base material Method for producing edible fungal food materials. 3. The material obtained by the method for producing a fungal food material using okara as a base according to claim 1, after being cut into slices or sliced, lightly fried with edible oil, and seasoned and seasoned. A method for producing a fungal food material using okara as a base material.