JPS6049753A - Method for improving component of cereal - Google Patents

Abstract

PURPOSE:To enable the use of cereals as a substitute for other foods, especially meat or fish meat, by culturing edible or medicinal fungi in cereals, thereby increasing the content of the component of the cereals, especially the free amino acids of the cereals. CONSTITUTION:An edible or medicinal fungus (e.g. Cortinellus shiitake, Auricularia auricula-judae, etc.) is inoculated in a medium comprising cereals (e.g. wheat, rice, corn, etc.) containing preferably 55-85% water, and cultured usually at 18-28 deg.C for 10 days -6 weeks.

Description

DETAILED DESCRIPTION OF THE INVENTION In particular, the present invention relates to a method for improving the components contained in grains by culturing edible and medicinal mushrooms on the grains.

Cereals are central to our daily diet, and mushrooms have been popular as natural foods since ancient times.

Traditionally, in order to cultivate and harvest the fruiting bodies of mushrooms for food and medicine, 1
Although grain waste is sometimes added to the culture medium, mushrooms and grains have essentially been considered completely separate. However, by combining the two, it has become possible to create new and superior foods.

The purpose of the present invention is to culture edible and medicinal mushrooms on grains, improve the components originally contained in grains, and improve their value as food. In other words, the present invention is not aimed at harvesting mushroom fruiting bodies, but rather utilizes the properties of mushroom fungi to improve the ingredients by increasing or decreasing the amount of amino acids, carbohydrates, lipids, etc. contained in grains. The purpose is to provide a method.

The present invention will be explained in detail below.

The present invention is characterized by culturing edible and medicinal mushrooms on grains to improve the components of the grains. Grains and legumes used as a culture medium can be those commonly used for human consumption, such as wheat, rice, barley, oats, rye, corn, and millet. Examples of mushrooms for inoculation include edible mushrooms such as shiitake, nameko, pine mushroom, oyster mushroom, enokitake, and morel, and medicinal mushrooms such as wood ear fungus, sarunokoshika, matsutake, amanita, and hokoritake.

Either raw grains that have been dried or threshed, or grains that have been heated, crushed, etc., can be used.

To culture mushroom fungi on grains, first adjust the moisture content of the grains in preparation for culturing. Since the moisture content varies depending on the type of grain, it may be possible to use it as is without adjusting the moisture content. The amount of water required for culture varies depending on the type of mushroom to be inoculated and the combination thereof, but is preferably in the range of 55 to 85%.

If the moisture content is too low than this range, the amount of bacteria that can be cultured will be small, and if it is too high, bacteria will propagate and cause spoilage.

The grains are packed in an incubator and steam sterilized using the usual method.
Inoculate with mushroom fungus. Culture temperature, humidity, period, etc. can be changed depending on the component composition of the target grain. Normally, an ambient temperature of 18 to 28°C is suitable humidity from the viewpoint of thermoeconomics and the growth of mushrooms. Humidity is for example 60-9
0% is suitable for culturing mushroom fungi. The longer the cultivation period, the greater the change in the composition of the grains, but if the cultivation period is too long, the reproductive ability of the mushroom fungi will decrease and the mushrooms will die, or the taste of the grains will deteriorate. Furthermore, if the culture period is too short, the cultivation of the mushroom fungus will be insufficient, which will prevent progress in improving the ingredients of the grain.

Usually, 10 days to 6 weeks is appropriate.

Generally, grains contain around 10% protein and 2-4% fat. According to the method of the present invention, the amount of free amino acids in grains can be significantly increased, and essential amino acids can be improved by an average of 140 times, an average of 160 times in total analysis, and from a minimum of 4 times to a maximum of 830 times.

According to the present invention, the components of cereals can be improved by a simple method. The nutrients originally contained in grains have the disadvantage that their inherent value is not fully utilized, as there are wide differences in the way they are digested and absorbed in the body depending on how they are cooked and processed.

According to the present invention, proteins are changed into peptides and amino acids, and fats are changed into fatty acids, and digestion and absorption are improved several times. Therefore, grains with improved ingredients can be used depending on the purpose, such as nutritional supplementation for infants and sick people, intensive intake of specific ingredients, or weight loss for obese people.

In particular, according to the present invention, the content of free amino acids in grains can be increased, and grains can be used as a substitute for other foods, especially meat and fish.

Examples will be explained below, but the present invention is not limited thereto.

Example 1 One hundred 500-I triangular Kolben plants were prepared as culture vessels. Grain wheat (with moisture adjusted to 65%) as a culture medium
Manitoba) grains lightly 250-3o.

Pack q into a full pen. This is 1.2 atm, 121°
After steam sterilizing twice for 90 minutes at C, each colben is inoculated with perennial mushroom (Acernococcinaceae) fungus.

After inoculation, the culture was carried out at a temperature of 20° C. and a humidity of 90% T' for 41 weeks. After culturing, the bacteria were washed and removed, and the components of the resulting wheat were analyzed.

Similar results were obtained when Morel mushrooms (Noborilaceae) and Maitake mushrooms (Arunocycolaceae) were used as inoculum.

Table 1 shows the results of analyzing the amino acid components of the wheat obtained in Example 1 before the start of culture, 2 weeks after culture, and 4 weeks after culture. This table proves that amino acids significantly increase after culturing.

Claims (1)

[Claims] L. A method for improving the ingredients of cereals, which comprises using cereals as a culture medium and inoculating and culturing edible and medicinal mushrooms into the culture medium.