JPS5995859A - Healthy food containing fruit body of cortinellus shiitake as base ingredient and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled food containing all the medicinal components of fruit body of Cortinellus shiitake, having high nutritive value, and improved digestion, by inoculating a seed koji mold into a mixed culture medium containing the fruit body of Cortinellus shiitake as a base ingredient, fermenting it to give a fermented culture medium, pulverizing or granulating the fermented culture medium itself. CONSTITUTION:For example, 50pts.wt. powder of fruit body of Cortinellus shiitake is blended with 50pts.wt. raw sugar, the blend is sprayed with 40- 50pts.wt. (7.6pH) water, contains water, and aged at 20 deg.C for 20hr. The aged material is sterilized, blended with 5pts.wt. powdered bones and 17pts.wt. glucose, dispersed uniformly to give a culture medium, to which 0.3-0.8pts.wt. seed koji mold is uniformly dispersed, it is fermented in a closed fermentation tank at 38-40 deg.C for about 40hr, the prepared fermented material is pulverized or granulated to give the desired product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a health food based on shiitake mushroom fruiting bodies and a method for producing the same.

However, the purpose of this method is to inoculate and ferment Koji seeds into a mixed culture medium consisting of shiitake mushroom fruit bodies, raw bran, bone meal, glucose, etc., and then pulverize or granulate the fermentation medium itself. The object of the present invention is to provide a health food that is highly nutritious and easy to digest, containing all of its medicinal components (described later) without wasting them, and a method for producing the same.

In general, shiitake mushroom fruiting bodies (hereinafter referred to as fruiting bodies) are prized as ``mushrooms'' with high medicinal properties, and are generally prized as food with high flavor and nutritional value. Since the fruit itself is indigestible, not all of the effective medicinal ingredients contained in the fruiting body are ingested in a digestible state.

This means that if you eat the fruiting body expecting its medicinal properties,
It is also known that not only the fruiting bodies but also various processed foods from which shiitake mushroom components are extracted are subject to a large portion of the food being wasted due to the various treatments that occur during its production, resulting in an extremely reduced nutritional value. .

On the other hand, it is also known that the active ingredients of the fruiting bodies are extracted by high-temperature heating, etc., as nutritional foods, or that the fruiting bodies are ingested in so-called broth. Even in the case of fruit, the destruction of fruit body components that should be effective is unavoidable, and since there is a large loss of fruit body components, it is impossible to effectively ingest all of the desired active ingredients.

In order to solve the above-mentioned drawbacks and achieve the above-mentioned object, the present inventors have conducted various experiments over a long period of time, and found that a mixture of fruiting body powder and the nutrient source described below is used as a culture medium, and Koji fungi are added to this mixture. It was discovered that this Koji fungus effectively decomposes the indigestible part of the fruit body and transforms it into a digestible state when inoculated and cultured. For example, raw bran and bone meal contain all of the medicinal ingredients in the fruiting body in a digestible state without any loss even when they are pulverized or granulated, and are mixed into the culture medium.

The present invention was completed by simultaneously discovering that a well-balanced health food can be obtained by mutually supplementing each of the unique nutrients (components) such as glucose.

Suhiko Wachi This invention consists of (1) fruiting body powder and raw bran;

(2) A health food whose base material is fruiting bodies obtained by fermenting and culturing Koji seeds in a mixed culture medium consisting of bone meal, glucose, etc., and which is micronized or granulated; (2) fruiting body powder; Raw bran is added and mixed, and the mixture is stirred and hydrated by spraying 40 to 50 parts by weight of water per 100 parts by weight of the mixture, then steamed in a steamer, left to cool, and then bone meal,
This method consists of adding and mixing glucose to form a culture medium, inoculating the seed fungus into the culture medium, and fermenting the fruiting body.

The fruiting body powder used here is obtained by drying commercially available dried shiitake mushrooms or fresh shiitake mushrooms with a water content of 10%, preferably 6 strips, by drying them by an appropriate method, and grinding them through a pulverizer, such as an atomizer, to a powder of 150 to 200%. It is fine to grind it to a fine powder, but it is desirable to grind it into a finer powder if possible.

It is difficult to micronize the fruiting body, but the culture medium for Koji mold (consisting of fruiting body powder, raw bran, bone meal, glucose, etc.) is described later.
When used as an effective component of the culture medium, when Koji bacteria undergo contact fermentation with the fine powder having a large surface area, the growth of Koji bacteria is promoted together with other components in the culture medium, making the fermentation effect advantageous. This is mentioned as the first feature in producing the culture medium of the present invention.

Raw bran is non-glutinous rice, and if it is fresh bran obtained during the polishing of glutinous rice, its strength can be used as desired.
In practical terms, the former is preferred because it is easy to obtain.

Both fish bones and beef bones can be used as bone meal, but they cannot be purified as edible bone meal. Strict sterility is essential and is the second feature in culture medium production. It is desirable that the particle size of the bone powder is comparable to that of the fruiting body powder.

Any commercially available food grade powder can be used as glucose.
No particular strictness is required regarding particle size.

Embodiments of this invention will be described below.

First, add 50 parts of fruiting body powder (parts by weight: same below) and 50 parts of raw bran.
Once the parts have been mixed in a conventional manner, the mixture is stirred and sprayed with 40 to 50 parts, preferably 43 to 45 parts of water (adjusted to PI-16-7) via a suitable vaginal sprayer. After being hydrated, it is aged at 25° C. for 20 hours by a conventional method. In the above, the spray amount of 1.00 parts of water per mixture is set to the above range, which means that if the applied amount is below the lower limit (40 parts),
Due to lack of water content in the fruiting body and raw bran mixed powder, unbalanced areas of dryness and humidity will occur, making subsequent operation impossible, and if the amount of water exceeds the upper limit (50 parts), the above phenomenon cannot be avoided. This is to prevent the mixed powder from turning into sludge due to excessive moisture, which would make subsequent operations impossible, as described above.

Complete sterilization by high-pressure steaming for 20 minutes with superheated steam (120°C) under pressure (4 kg, /crA) also denatured and swelled the component structure of the mixture, which helped promote fermentation in the next step. Close. After that, leave it for about 20 minutes to steam the mixture evenly.

After that, in order to cool the steamed mixture, transfer it to a separate open-type container treated with foal painting, for example, a container with a 4-heat wire mesh of about 60 mesh or a perforated plate (both made of stainless steel) lined at the bottom of the container. or, if the steamer has a wire mesh or perforated plate similar to the one described above previously installed in the lower part of the steamer, open the airtight lid of the steamer to cool the contents. You can try it. The water remaining at the bottom of the vessel due to cooling is removed using an appropriate suction device (aspirator 2).
This does not mean that it is necessary to actively suction and remove it using a suction pump or the like.

When the temperature of the contents in the vessel had fallen to 32 to 35°C, 6 parts of bone powder and 17 parts of glucose were added and mixed per 0 parts of O0, and the mixture was evenly dispersed. Add 0.3 to 0.8 parts of Koji fungi and stir to uniformly disperse Koji fungi. In this case, if the amount of Koji bacteria added is below the lower limit (0.3 parts) for the culture medium, the fermentation efficiency will be poor and fermentation will take a long time, making it impossible to expect an improvement in production efficiency. Moreover, if it exceeds the upper limit (0.8 parts), even if the fermentation time can be shortened, the fermentation efficiency will remain the same as the upper limit, and the cost will increase due to the increase in the amount added, which is not appropriate.

Next, this dispersed mixture is transferred to a completely sterilized closed fermentation tank made entirely of stainless steel and equipped with an aeration stirring device to ferment and culture Koji bacteria. During this fermentation, the inside of the tank is heated at first to maintain the internal humidity (PH) of 100 and the internal temperature of 38 to 40°C in order to control the temperature, but as the fermentation progresses, the fermentation heat causes the mixture inside the tank to change. As the temperature rises, a stirring device directly connected to the fermentation tank is operated at all times to ensure uniform dispersion of the upper and lower layers of the mixture.
Keep the fermentation temperature at 38°C by spraying water adjusted to 70°C at all times, and keep it for about 40 hours to complete the desired fermentation. If the particle size is powdered or granular, all the components of the fruiting body will not be lost, and the desired health food can be effectively obtained by nutritional reinforcement of other components. be able to.

As explained above, the present invention involves adding koji seeds to a mixed culture medium consisting of fruiting body powder, raw bran, bone meal, and glucose.
Since it is obtained by IY culture, the following effects can be fully exhibited.

(1) The polymeric part of the cell wall, which is conventionally known as the indigestible part of the fruiting body, is well decomposed to make it digestible, and the fermentation culture medium itself is provided as a powder or granule for food. It can be obtained as a well-absorbed health food that contains all the medicinal ingredients of the substance.

(2) This invention also provides for each of the above components constituting the culture medium (fruiting bodies and other 3
Since each of the two components (components) except glucose was pulverized (glucose is water-soluble, pulverization is unnecessary).
When this koji fungus comes into contact with the large surface area of the powder, the koji conversion of the raw bran promotes the fermentation of the fine powder of the fruiting body,
At the same time, the presence of calcium and glucose in the bone powder can further enhance the growth of Koji mold.

(3) Therefore, due to the growth of Koji mold, hydrolytic enzymes such as amylase, protease, lipase, etc.
It is rich in maltase, catalase, etc., and can be used as a digestive agent for harmful birds.It can be obtained as a health food with a unique effect.

(4) Furthermore, since this invention uses the fermentation culture medium itself as a food (powdered or granular) as described above, extracts and decoctions that have conventionally been made in anticipation of the medicinal components of the fruiting bodies can be used. Unlike tea or drink preparations, which contain fruiting bodies, it is a health food that contains the original medicinal ingredients of the fruiting body, and combined with its efficacy, sales are expected to expand.

This invention will be explained in more detail below with reference to some examples.

Example 1 Dry fruiting body (6-10% moisture) IOky is pulverized (particle size: 150 mesh) using a reatomizer in a conventional manner to obtain a sample. Next, the 8002 was weighed out, and the same amount of fresh uruchi bran was added and mixed. The mixture was stirred and 640 #t of water, whose pH had been adjusted to 6 to 7, was added to the mixture using an appropriate sprayer (e.g. The mixture was evenly sprayed using a spray gun (such as a spray gun) to absorb water, and then aged at 25°C for 20 hours. Thereafter, this mixture (ripened product) was placed in a metal (stainless steel) steamer (capacity: 4 tons) equipped with steam piping, and then pressurized and heated (
4kg/ctil, superheated steam temperature 120℃)
The mixture is completely sterilized by steaming for 1 minute, and after denaturing and swelling the component tissues, the mixture is left to stand for about 20 minutes and the mixture is evenly steamed. Next thing\1
Transfer kg to a separate completely sterilized open metal (stainless steel) container (capacity 4 tons, with a perforated plate on the bottom),
When the temperature of the stored material had fallen to 32°C, the water stored in the bottom was removed and the edible bone meal (same particle size as the fruiting body) 30f was strictly sterilized.

1.70 f of food-grade glucose is added and mixed and evenly dispersed to obtain a desired culture medium of 1.2 kfj. Next, 3.62 kg of Koji mold was added to this culture medium and stirred to uniformly disperse the Koji mold, and then transferred to a completely sterilized sealed fermentation tank (capacity: 4 tons) made entirely of stainless steel and equipped with an aeration stirring device. Fermentation and culturing of the mixture in the tank is started at an internal humidity of 100φ and a temperature of 38 to 40°C.

In this case, the temperature increases due to the fermentation heat, so the fermentation temperature is kept at 38° C. for 40 hours by constantly operating the stirring device to uniformly disperse the upper and lower portions of the mixture, and the fermentation is completed. The obtained fermented product (fermentation culture medium) was pulverized (milled or granulated) to a desired particle size by a conventional method to obtain the desired health food.

Example 2 In Example 1, the amount of Koji seed used in the culture medium (obtained by treating the ripening mixture (fruiting bodies, raw bran treated product), edible bone meal, and food grade glucose) was 6.0.
A fermentation culture medium was obtained in the same manner as in Example J except that the fermentation culture medium was changed to 1. Next, this was crushed (or granulated) to obtain the desired health food.

Example 3 In Example 1, the amount of Koji seed used in the culture medium (obtained by treating the ripening mixture (fruiting bodies, raw bran), edible bone meal, and food grade glucose) was 9.62
A fermentation culture medium was obtained in the same manner as in Example except for the following. Next, this was crushed (or granulated) to obtain the desired health food.

Special agreement applicant Oka 1) Etsuji Kutsuo Sawa - Taira 318-

Claims (1)

[Scope of Claims] (1.) The substrate is obtained by fermenting and culturing Koji seeds in a mixed culture medium consisting of shiitake mushroom fruiting body powder, raw bran, bone meal, glucose, etc., and this is pulverized or granulated. This is a food company that makes profit from shiitake mushroom fruiting bodies. (2) Add and mix raw bran to shiitake mushroom fruiting body powder, stir the mixture, spray 40 to 50 parts by weight of water per 100 parts by weight of the mixture to make it hydrated, and then steam it in a steamer. A method for producing a health food using shiitake mushroom fruiting bodies as a base material, which comprises adding and mixing bone meal and glucose to the mixture after cooling to obtain a culture medium, inoculating Koji seeds into the culture medium, and fermenting it.