JPS60188043A - Production of fermented food - Google Patents

Abstract

PURPOSE:Hyphae of edible fungi are inoculated to a material mainly consisting of agricultural products of high starch content to produce a new type of fermented food product with good taste. CONSTITUTION:Hyphae of an edible fungus other than SHIITAKE, such as ENOKITAKE or HIRATAKE mushroom are inoculated to a material consisting of at least one from high starch vegetables such as pumpkins, potatoes and sweet potatoes and cereals such as corn, unpolished rice, wheat and barley and at least one selected from components which can improve the taste and flavor of the product such as carrot, onion or asparagus and cultured at 15-30 deg.C, preferably at about 25 deg.C. Then, the culture mixture is frozen or dried, when good taste and flavor are developed before fruit bodies are formed.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides ginseng which can further improve the growth and flavor of one or more of high starch vegetables such as capocha and potatoes, or grains such as corn and brown rice.
The mycelia of edible mushrooms other than shiitake mushrooms are cultured and propagated for several months with the addition of vegetables containing a large amount of various amino acids or vitamins (low-molecular sugar components such as onions, asparagus, etc.). This invention relates to a method for producing fermented foods.

Aside from brown rice and wheat, it's all about Kapocha potatoes.
Agricultural products rich in starch such as corn1 have always been used in a fresh state1, that is, in a low-processed state, and even though many efforts have been made to create high value-added products. 1. No new products have been created. 1.Also, canners and frozen food factories that mainly handle these agricultural products produce a large amount of waste associated with the production of one product. In some cases, the current situation is to turn it into animal feed or to dispose of it as waste at an expense.

On the other hand, the only patented food that features the above-mentioned high-starch vegetables is ``tabe'', which is found in the Republic of Indonesia (excluding liquid products such as shochu). Corn for the ibis
It is a type of sweet potato and sheep paste made from bananas and other ingredients and fermented using a starter called 1ragi, similar to tempeh, a traditional Japanese soybean food.A The main fermenting bacteria are Endomyces. Although it is said to be a yeast of the genus 1, it is not a fermented food using pure cultured starter bacteria, 1 it is wrapped in banana leaves and fermented naturally, so it has the same hygienic and mycological problems as tempeh, and is both nutritious and nutritious. It's not like other high value-added foods, it's just the cheapest mass food.

Therefore, as a result of intensive research to develop a fermented food with higher added value while using the same amount of time, we came up with the idea of using the mycelium of edible mushrooms such as enokitake as a starter for fermentation.

That is, the present invention relates to the development of a new fermented food, which can be called ``mushroom tape'', in which the mycelia of edible mushrooms other than shiitake mushrooms are cultured and propagated using corn and other high-starch agricultural products as the main raw materials. .

The hyphae of edible mushrooms, including enokitake in the present invention, have the same nutrition as their fruiting bodies. 1 Furthermore, their anticancer properties are clear from recent research. 1 In particular, their oral administration is also effective. This is the area that attracts the most attention in terms of immunology. Eating foods containing these mycelia has the effect of preventing cancer, the most intractable disease in humankind, through a constant and casual diet.This is a great result of the present invention that cannot be expected from the original tablecloth. . In addition, 1. When these mushroom tapes are manufactured by combining the mycelia of these edible mushrooms with kapocha, potato, corn, etc., ＼ These agricultural farmers 1 and processors who use these as raw materials produce these mushroom tapes. The moisture content of real rice is extremely high at 79 to 85%. Even though there is no particular hindrance to culturing mycelium, the resulting product is watery and its range of use is limited, except for use in soups, etc. When using, before culturing, adjust the raw material moisture to 77% or less by various drying methods, or use 1 carrot, 1 onion to improve growth and flavor.
It is best to use foods with as low moisture content as possible, such as dried powder or flakes of various vegetables such as asparagus1.
If you adjust the moisture content, you can get delicious food and expand the range of uses after 1.

Carrots, onions, asparagus and other vegetables have the effect of slowing down the growth rate of various mycelia, thickening the bacterial flora, and imparting a more unique flavor.

Generally, it takes more than three times as long to culture as for molds and yeasts, so of course an open culture method cannot be used, and a closed container with a ventilation hole or a container with a lid must be used.
The culture temperature is 15 to 30℃, preferably 25±3℃.
It is best to do this at a temperature below ℃. This optimal temperature close to room temperature and low temperature dependence that is not affected so strongly by temperature changes are 1.
This is a great advantage of the present invention, which is not found in other fermentations using mold 1 yeast.

The finished product is different from fermenting raw materials with high protein content, such as soybeans, and has no particular taste - it generally has a bland taste, but the taste changes depending on the degree of fermentation, especially the sweetness level. At an appropriate fermentation stage depending on the characteristics of each mushroom mycelium, it should be temporarily preserved by methods such as drying or freezing. It is recommended to heat the raw material by fry-boiling or veining after treatment with water or the like. In addition, if you are concerned about handling or appearance, 1 minced meat 1 seasoned with spices and seasonings, etc. 1 Wrapped in a thin skin mainly made of wheat flour such as gikouza, shumai, spring rolls, etc. 1 Heat treated in the same manner as above. Apart from these cooking methods, it is of course free to use by drying and powdering after fermentation and adding it to other products as appropriate.

Examples are shown below.

Example 1 500 g of 12% onion flakes mixed with 1/2-inch diced pieces of peeled potato and 1 capocha flakes in a ratio of 9:1 was placed in an airtight container with a cotton stopper. ℃ - Sterilized for 15 minutes, inoculated with 1 enokitake mycelium, cultured at 25℃, removed from the container 23 days after 1 hyphae spread throughout the body - Seasoned with minced meat, 1 green onion and 1 koshi salt, and 1 spring roll wrapper. Wrapped and fried.

Example 2 Washing 1:1 mixture of brown rice and rolled barley (16 times each)
500g soaked for 30 minutes was placed in an airtight container with a cotton plug and sterilized at 120°C for 20 minutes.Hon Shimejitake mycelia were inoculated and cultured at 25°C until one hyphae spread throughout the entire body.28
After a day, they were taken out of the container, seasoned with 1 hijiki, 1 burdock, and 1 koshiyo, then wrapped in gyoza skin and baked.

Example 3 2 pieces each of corn, onion and carrot raw ground product
Pour 500g of the added amount into an airtight container with a cotton stopper, and add 12
After sterilizing at 0℃ for 15 minutes, inoculate with 1 enokitake mycelium.
After 25 days of culture at ℃, the pieces were seasoned with salt, then wrapped in shumai skin and steamed.

Patent applicant Renka Iwasaki Same as above Iwamura Association

Claims (1)

[Claims] Starch storage vegetables such as capocha and potatoes, sweet potatoes, etc., corn, brown rice, wheat, one or more grains selected from the following: Carrots, onions, and asparagus to improve growth and flavor. Mycelia of edible mushrooms other than enokitake and shiitake are grown at 15 to 30°C using a culture medium containing at least one type of starch and non-storable vegetables such as gas in a sealed container with one ventilation hole. Cultured in
A method for producing a fermented food, which is characterized in that it is collected from a container before the fruiting body develops, and then frozen or dried as it is, or further processed into powder or cooked.