KR100889930B1 - Method of mass-culturing inonotus obliquus and phellinus linteus using cereals or medical plants, food comprising the inonotus obliquus and the phellinus linteus cultured thereby, and method of manufacturing the food - Google Patents

Abstract

A method for mass-cultivating inonotus obliquus mycelia and phellinus linteus mycelia is provided to cultivate the inonotus obliquus mycelia and the phellinus linteus mycelia at the same time, which have not been cultivated due to different culture conditions. A method for mass-cultivating inonotus obliquus mycelia and phellinus linteus mycelia comprises the following steps of: adjusting pH to a range of 6.0 to 7.0 while adjusting moisture amount of cereals to a range of 20~60%; sterilizing cereals, inonotus obliquus, and phellinus linteus; and inoculating the cereals to the inonotus obliquus and phellinus linteus to be cultivated.

Description

Method for cultivating chaga mushroom mycelium and situation mushroom mycelium using grain or medicinal herb, food containing chaga mycelium and cultivated mushroom mycelium, and manufacturing method thereof or medical plants, food comprising the inonotus obliquus and the phellinus linteus cultured thereby, and method of manufacturing the food}

The present invention relates to a method for culturing chaga and situation mushroom mycelium, and more particularly, to a method for cultivation of chaga mushroom mycelium and situation mushroom mycelium using grains or herbs. The present invention also relates to a food comprising the chaga mycelium cultured and the situation mushroom mycelium, and a method for producing the same.

Chaga ( Inonotus obliquus ) is a fungal nucleus that grows in birch and alder trees that grow in cold regions such as Russia, Canada, and Hokkaido, Japan. Recently, in Japan, hepatitis C prevention and liver cancer treatment effect is classified as a special natural substance in the United States, and is being developed as a future pharmaceutical and health food.In Korea, chaga mushroom is used in gastric cancer patients and diabetics in the private sector. It is known to be superior. In addition, it has been reported to be effective in body resistance, tumor suppression, whitening.

Situation mushroom is Phellinus Quel . em . It is a mushroom belonging to lmaz ), which grows on the stem of mulberry and is yellow except for the surface of the hat. About 48 species of mud mushrooms belonging to this situation are reported around the world, but in Korea, muddy mushrooms ( P. ferruginosus ), dried mud mushrooms ( P. gilvus ), horse mud mushrooms (P. igniarius ), and branched mushrooms ( P. laevigatus ), P. pomaceus and P. obustus have been reported. Situation mushrooms have been used for uterine bleeding, menstrual irregularities, etc., and have recently been reported to have excellent effects on tumor suppression, strengthening immunity and whitening.

Such situation mushrooms and chaga mushrooms are widely used in the manufacture of foods, pharmaceuticals, functional foods and cosmetics as well as reported that they have excellent anti-cancer effect and strengthening immunity.

However, in order to use chaga and situation mushrooms as a mixed raw material of medicines, functional foods, and cosmetics, mushrooms, which are fruiting bodies, can be used. However, in the ecosystem, mushrooms do not grow well in the natural state. And, there is a problem causing resource depletion and destruction of the ecosystem due to harvesting.

In addition, a method of cultivating fruiting bodies using a conventional sawdust is used, but these methods require only a few months of cultivation period, and a large amount of production facilities and expenses are required to supply raw materials that can be used industrially. It does not meet the demand of mass production.

As such, although the situation mushrooms and chaga mushrooms are effective as anticancer agents and immune enhancers, their supply is limited and mass production and rapid production are not easy to use.

Therefore, the research on the mass culture method for the production of mycelia showing the same effect as the fruiting body of the mushroom bacteria has been actively conducted in recent years, and in particular, Korean Patent Publication Nos. 1997-0024618, 2002-0074626, etc. Cultivation method, Korean Patent Publication Nos. 2007-0064225, 2001-001576 are known methods for culturing chaga mycelium.

However, as described above, situation mushrooms and chaga mushrooms have the same efficacy effects as anti-cancer, immunity enhancement, whitening, etc., and many products are produced by mixing mycelia, whereas chaga and situation mushrooms have mycelial culture conditions. The method of culture the mushroom myceliums in the same medium is greatly different, so the production of the mycelium requires a culture facility having separate culture conditions for each mycelium in order to mass produce the mycelium. Therefore, because the chaga and the situation mushroom must be cultured separately, the cost of the double cost of the cultivation facility or the cost of cultivation, etc., is very cumbersome.

Therefore, the technical problem of the present invention is to provide a more economical and convenient, double-cultivation method of chaga mushroom mycelium and situation mushroom mycelium by double culture of chaga mushroom mycelium and situation mushroom mycelium at the same time difficult to double culture.

Another technical problem of the present invention is to provide a fermented food comprising a multi-cultured cultured chaga mycelium and a situation mushroom mycelium and a method of manufacturing the same.

Another technical problem of the present invention is to provide a functional food comprising a multi-cultured cultured chaga mushroom mycelium and situation mushroom mycelium and a method for producing the same.

The method for cultivating chaga mushroom mycelium and situation mushroom mycelium according to the present invention for achieving the above technical problem, characterized in that the culture of chaga mushroom and taxa mushroom mycelium cultured using grain or herbs as a medium. . More specifically, the method for culturing large amounts of chaga and situation mushroom mycelium according to the present invention comprises: adjusting the moisture of the grain or herb to 20 to 60%; Sterilizing the grains or herbs, chaga and situation mushrooms; And inoculating and incubating the chaga and the situation mushroom in the grains or herbs.

In the method, in the step of adjusting the moisture of the grain or medicinal herbs to 20 to 60%, the pH of the hydrogen ion index of the grain or medicinal herbs may be adjusted to 6.0 ~ 7.0.

The pH of the grain or herb is preferably 6.0 to 6.5.

The moisture of the grains or herbs is preferably 30 to 50%.

The grain may be at least one selected from the group consisting of barley, glutinous rice, rice, brown rice, wheat and soybeans. The herbal medicine may be at least one selected from the group including ginseng, red ginseng, Angelica, deodeok, bellflower, hangwi, wolfberry, rhubarb, licorice, peony, jihwang, cheongung, femo.

The present invention for achieving the above another technical problem provides a fermented food comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method. The fermented food may be kimchi, red pepper paste, or miso.

Furthermore, the present invention provides a method of making kimchi as an example of fermented food, the method comprises the steps of adjusting the moisture of glutinous rice to 30-50% and adjusting the pH of the hydrogen ion index to 6.0-6.5; Sterilizing the glutinous rice, chaga and situation mushrooms; Inoculating and incubating the chaga and the situation mushrooms in the glutinous rice; Drying and pulverizing the glutinous rice in which the chaga mushroom mycelium and the situation mushroom mycelium are cultured; Making grass from the glutinous rice in which the chaga mycelium and the situation mushroom mycelium are cultured; And mixing the grass and the kimchi ingredients.

The present invention for achieving the above another technical problem provides a functional food comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method. The functional food may be a functional beverage.

The method for producing a functional beverage comprises the steps of adjusting the moisture of grains or herbs to 30 to 50% and adjusting the pH of the hydrogen ion index to 6.0 to 6.5; Sterilizing the grains, herbs, chaga and situation mushrooms; Inoculating and culturing the chaga and the situation mushroom in the grains or herbs; Drying and pulverizing the grain or herb in which the chaga mycelium and the situation mushroom mycelium are cultured; 90-110 liters of water having a temperature of 70-90 ° C. per kilogram of the ground grains or herbs is mixed with the ground grains or herbs and stirred first for 7-9 hours at a rotational speed of 50-70 revolutions per minute. Making; Precipitating the first stirred mixture for 10 to 14 hours to separate the liquid phase and the solid phase; Adding beverage additives to the liquid and stirring the mixture at 15 to 25 ° C. for 30 minutes to 2 hours; Filtering the second stirred mixture; And sterilizing the filtered mixture in a packaging container.

According to the method of double-cultivation of chaga and situation mushroom mycelium according to the present invention, using a grain or herb with a controlled moisture and hydrogen ion index as a medium, double culture of chaga and mycelium mushroom mycelium in the same medium can do.

Therefore, the mycelium of the mushrooms and chaga mushrooms that can not be cultured at the same time because of different culture conditions, while being edible, it can be cultivated at the same time using edible herbs and edible herbs as an edible and inexpensive grain or human body. This can reduce the cost of culture. In addition, when compared to the conventional cultivation method using a sawdust or the like as a medium, a separate process for separating the mycelium from the medium can be omitted, chaga mushroom mycelium and cultivated mushroom mycelium cultured in grains or herbs directly medicines, food, etc. Can be used for In addition, chaga mycelium and situation mushroom mycelium cultured according to the present invention can be used in cosmetics.

In addition, according to the present invention, aerobic chaga mycelium and situation mushroom mycelium are cultivated in a state in which grains or medicinal herbs in which water and hydrogen ion index are properly adjusted are placed in air rather than in a liquid state such as water. This is possible.

In addition, by culturing the chaga mycelium and mushroom mushroom mycelium as in the present invention, it is a biological response modifier, which is hardly detected in each chaga mushroom and mushroom mushroom, and has a strong immune enhancing and anticancer effect. Sugar-related compounds (hereinafter referred to as AHCC, Active Hexose Correlated Compound) were detected. In addition, medically effective ingredients, such as the antioxidant enzyme SOD (SuperOxide Dismutase), contained in chaga and chamomile mushrooms, respectively, are further increased by synergistic effects by double culture of the chaga mycelium and chamomile mycelium. Was detected.

In addition, if the cultivation of chaga and situation mushrooms, which are very beneficial to the human body in herbs, can increase the medical synergy.

Chaga mushroom mycelium and situation mushroom mycelium double cultured by the method according to the present invention can be applied to fermented food or functional food, etc. to increase shelf life and improve the medical functionality of the fermented food or functional food.

In addition, chaga mycelium double cultured by the method according to the present invention can be applied to pharmaceutical or cosmetic mixed raw materials.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed subject matter is thorough and complete, and that the spirit of the present invention to those skilled in the art will fully convey.

1 is a flow chart illustrating a method for culturing multi-culture of chaga mycelium and situation mushroom mycelium using grains or herbs according to the present invention.

Referring to Figure 1, the method of cultivating the bulk of chaga and situation mushroom mycelium according to the present invention, the step of controlling the moisture of the grain or herbal to 20 to 60%; Sterilizing the grains or herbs, chaga and situation mushrooms; And inoculating and incubating the chaga and the situation mushroom in the grains or herbs.

The detailed process of each of these steps is as follows.

① Adjusting moisture of grain or herbal medicine to 20 ~ 60%

Prior to this step, the process of washing grains or herbs with clean water may be included. The grain may be at least one selected from the group consisting of barley, glutinous rice, rice, brown rice, wheat and soybeans. The herbal medicine may be at least one selected from the group including ginseng, red ginseng, Angelica, deodeok, bellflower, hangwi, wolfberry, rhubarb, licorice, peony, jihwang, cheongung, femo.

In the step of adjusting the moisture of the grains or herbs to 20 to 60%, the pH of the grains or herbs may be adjusted to 6.0 ~ 7.0. The pH of the grain or herb is preferably 6.0 to 6.5. The moisture of the grains or herbs is preferably 30 to 50%. The step of adjusting the moisture of the grain or medicinal herbs to 20 to 60%, per 1 kg of the grain or medicinal herbs, by mixing 1.5 to 2.5 kg of water and calcium carbonate 15-25 g, the hydrogen ion index of water containing the grain or medicinal herbs To pH 6.0-7.0, and settling for 1.5-2.5 hours; And it may include the step of dehydration for 1.5 to 2.5 hours.

Since the calcium carbonate is not added, the hydrogen ion index of the grains or herbs may not be adjusted. In this case, however, it takes a long time to culture. Therefore, it is preferable to control the hydrogen ion index by adding calcium carbonate for rapid culture.

② sterilizing the grains or herbs, chaga and situation mushrooms

Sterilizing the grains or herbs, chaga and situation mushrooms, the step of introducing the grains or herbs in a bottle; Placing the bottle in a high pressure sterilizer and sterilizing for 1.0 to 2.0 hours under 1.0 to 2.0 atmospheres; Removing the bottle from the autoclave and cooling it at 20˜30 ° C .; Disinfecting the chaga and the situation mushroom with alcohol; And putting the bottle, the chaga and the situation mushroom in a clean room, and sterilizing for 2.5 to 3.5 hours by irradiating infrared light.

The step of introducing the grains or herbs into the bottle may be performed after the sterilization process is finished. The bottle may be a glass bottle including a lid and may be a seed bottle for mushroom cultivation.

③ inoculating and incubating the chaga and the situation mushroom in the grain or herbal medicine

The step of inoculating the chaga and the situation mushroom in the grains or herbs, may include inoculating the grain or herbal medicine 0.1 ~ 10g, 0.1 ~ 10g chaga mushroom per 1kg grain or herbal medicine. Inoculating the chaga and the situation mushroom in the grains or herbs, the step of collecting the tissue of the chaga and the situation mushroom, respectively; And inoculating the harvested cell tissues with the grains or herbs. The cell tissues may be mycelium, mycelium or strain. The collecting of the tissue may include cutting the chaga mushroom and pieces of the situation mushroom using sterilized knife or scissors, and separating the mycelium or strain using a sterilized microscope and sterilized tweezers. It may include.

The culture may be made at 20 to 40 ℃ for 15 to 50 days. The culture temperature is preferably 24 to 25 ° C. The culturing may be performed in a dark culture room where the sunlight is blocked. The aerobic chaga mycelium and the situation mushroom mycelium are cultivated with grains or herbs that are properly adjusted to moisture and hydrogen ion index in the air rather than in a liquid state such as water.

The method may include the step of drying and grinding the grain or herb cultured chaga mushroom mycelium and situation mushroom mycelia.

Drying and grinding the grain or herb cultured with the chaga mycelium and the situation mushroom mycelium, is dried for 25 to 50 hours at 55 ~ 65 ℃ to control the moisture of the grain or herbal to less than 5%; And pulverizing the grains or herbs. The grain or herbal medicine may be ground to have an average particle size of 250 ~ 350 mesh.

<Example 1 of culture>

First, 300 g of barley was washed with clean water.

Then, 6 g of high purity edible calcium carbonate was added to 600 g of purified water, diluted with barley, and settled for 2 hours to finally adjust the pH of the barley-containing water to 6.5. Thereafter, the barley-mixed water was placed in a dehydration bowl and dehydrated for 2 hours to adjust the moisture of the barley to 40%.

After the glass bottle of 2.5 liter volume was thoroughly washed, the dehydrated barley was placed in the glass bottle and the stopper was closed. The glass bottle was placed in a sterilizer and sterilized for 1 hour and 20 minutes at 1.2 atm. Thereafter, the glass bottle was taken out and cooled at 25 ° C.

Subsequently, chaga and situation mushrooms were placed in a clean room and sterilized with 70% alcohol. In addition, a tool knife and a pincent capable of separating the tissues of the mushrooms were sterilized in alcohol. The glass bottle containing the barley, the chaga, the situation mushroom, the tool knife, and the tweezers were sterilized for 3 hours by irradiating infrared light in the sterile chamber.

In the sterile chamber, using the tool knife and the tweezers, the cells of the chaga and the situation mushroom were separated and inoculated to barley in the vial. At this time, 0.3g tissue of chaga and 0.3g tissue of the situation mushroom were used.

Subsequently, the stopper of the glass bottle was closed, and the glass bottle was transferred to the culture chamber and cultured at 24 to 25 ° C. Ten days after the start of the culture, chaga mycelium and situation mushroom mycelium began to bloom on the surface of the barley. After 45 days of incubation, chaga mycelium and situation mushroom mycelium were absorbed / cultured in about 80% of 300 g of barley, and the results are shown in the photograph of FIG. 2. Referring to Figure 2, you can see the appearance of barley in the lower part of the bottle, the yellow part is the appearance of the situation mushroom mycelium, the white part is the state of chaga mushroom mycelium cultured.

Next, the barley medium was removed from the glass bottle and dried in a drying chamber at about 50 ° C. for about 30 hours so that the water content was less than 5%. The barley medium was pulverized so that the average particle size was about 300 mesh using a grinder.

<Culture Example 2>

In the culture example 2, chaga and mycelium mushroom mycelium were doubled and cultured in the same manner as in culture example 1 using 300g of glutinous rice. After 45 days of incubation, chaga mycelium and situation mushroom mycelium were absorbed / cultivated in about 80% of 300 g of glutinous rice, and the result is shown in the photograph of FIG. 3. Referring to Figure 3, you can see the appearance of glutinous rice in the lower part of the bottle, the yellow part is the appearance of the situation mushroom mycelium, the white part is the state of chaga mushroom mycelium cultured.

As described above, it is possible to double-culture the chaga mushroom mycelium and the situation mushroom mycelium using grains or herbs, thereby economically inexpensive and can realize a medical synergy effect. In addition, by culturing the chaga mycelium and mushroom mushroom mycelium as in the present invention, it is a biological response modifier, which is hardly detected in each chaga mushroom and mushroom mushroom, and has a strong immune enhancing and anticancer effect, Activated sugar related compounds (hereinafter referred to as AHCC, Active Hexose Correlated Compound) were detected. In addition, medically effective ingredients, such as the antioxidant enzyme SOD (SuperOxide Dismutase), contained in chaga and chamomile mushrooms, respectively, are further increased by synergistic effects by double culture of the chaga mycelium and chamomile mycelium. Was detected.

In addition, chaga mycelium and situation mushroom mycelium, which is double-cultured using grains or herbs, may be crushed or entirely included in fermented foods such as kimchi, red pepper paste, or miso.

As a specific example, the present invention provides a method of making kimchi which is economical and has excellent medical functionality. This method comprises the steps of adjusting the moisture of glutinous rice to 30-50% and adjusting the pH of the hydrogen ion index to 6.0-6.5; Incorporating the glutinous rice into a bottle; Sterilizing the glutinous rice, chaga and situation mushrooms; Inoculating and incubating the chaga and the situation mushrooms in the glutinous rice; Drying and pulverizing the glutinous rice in which the chaga mushroom mycelium and the situation mushroom mycelium are cultured; Making grass from the glutinous rice in which the chaga mycelium and the situation mushroom mycelium are cultured; And mixing the grass and the kimchi ingredients.

In this method, the step of making the grass, the step of mixing the glutinous rice and water in which the chaga mushroom mycelium and the mushroom mushroom mycelium is cultured in a weight ratio of glutinous rice: water 1: 9 ~ 1:11; Boiling water in which the glutinous rice is mixed; And cooling the water in which the glutinous rice is mixed.

In the step of mixing the grass and the kimchi ingredients, the grass can be mixed with the kimchi materials so that the glutinous rice is 9 ~ 11g per 1kg of the total weight of the kimchi materials.

In the step of inoculating the chaga and the situation mushroom in the glutinous rice, Chaga mushroom 0.1 ~ 10g per 1kg of glutinous rice, 0.1 ~ 10g can be inoculated in the glutinous rice.

15 to 50 days in the culturing step, may be incubated at 24 ~ 25 ℃.

<Kimchi manufacturing experiment example>

1. Preparation of Kimchi Added with Chaga Mushroom Mycelium and Situary Mushroom Mycelium

In the same manner as in Culture Example 2, Chaga mushroom mycelium and glutinous rice cultured with mushroom mycelium were dried for about 30 hours at 50 ° C. so that the moisture content was less than 5%, and ground using a grinder to obtain an average particle size of about 300 mesh. . 10 g of the glutinous rice was put in 100 g of water and cooled to prepare a paste. The grass was mixed with 1 kg of kimchi ingredients, such as cabbage, red pepper powder, ginger, milk brown, garlic, and green onions, brine, to prepare kimchi.

2. Control Kimchi Manufacturing

Chaga mushroom mycelium and situation 10 g of normal glutinous rice flour, in which mushroom mycelium was not cultured, was put in 100 g of water and boiled to prepare a paste and mixed with 1 kg of the same kimchi ingredients as above to prepare kimchi.

Kimchi Preparation Changes of acidity according to the storage days of kimchi prepared in Examples 1 and 2 are shown in the graph of FIG. 4. Referring to FIG. 4, it can be seen that the acidity in the kimchi to which the chaga mushroom mycelium and the situation mushroom mycelium is added is lower than that in the control kimchi as the storage date becomes longer. This may be because chaga mycelium and situation mushroom mycelium inhibit the activity of lactic acid bacteria in kimchi. As a result, it can be seen that the double cultured tea added mushroom mycelium and situation mushroom mycelium to kimchi to increase the shelf life of kimchi and to taste accordingly.

In addition, the chaga mushroom mycelium and the situation mushroom mycelium double-cultured using grains or herbs in the same manner as described above may be ground or added to the functional food as a whole. For example, the chaga mushroom mycelium and the situation mushroom mycelium double-cultured using grains or herbs may be pulverized and added to the functional beverage.

According to one embodiment, the method for producing a functional beverage comprises the steps of adjusting the moisture of grains or herbs to 30 to 50% and the pH of the hydrogen ion index to 6.0 to 6.5; Sterilizing the grains, herbs, chaga and situation mushrooms; Inoculating and culturing the chaga and the situation mushroom in the grains or herbs; Drying and pulverizing the grain or herb in which the chaga mycelium and the situation mushroom mycelium are cultured; 90-110 liters of water having a temperature of 70-90 ° C. per kilogram of the ground grains or herbs is mixed with the ground grains or herbs and stirred first for 7-9 hours at a rotational speed of 50-70 revolutions per minute. Making; Precipitating the first stirred mixture for 10 to 14 hours to separate the liquid phase and the solid phase; Adding beverage additives to the liquid and stirring the mixture at 15 to 25 ° C. for 30 minutes to 2 hours; Filtering the second stirred mixture; And sterilizing the filtered mixture in a packaging container.

The beverage additive may be an additive indicating sweetness such as sugar or fructose or a spice that gives various flavors. The packaging container may be a stoppered glass bottle, plastic pack or can.

<Functional Beverage Production Example>

In the same manner as in Culture Example 1, the barley cultured with Chaga mushroom mycelium and the situation mushroom mycelium was dried for about 30 hours at 50 ° C. so that the moisture content was less than 5%, and ground using a grinder to obtain an average particle size of about 300 mesh. .

1 kg of the dry milled barley and 100 liters of purified water at 80 ° C. were placed in a primary stirrer, and the mixture was first stirred for 8 hours at a rotation speed of 60 revolutions per minute. The stirred mixture was then precipitated for 12 hours to separate the liquid and solid phases.

The liquid phase containing the extract of chaga mushroom mycelium and situation mushroom mycelium was placed in a secondary stirrer, and fructose, spices and the like were added. And the temperature of the liquid phase was adjusted to 18 ~ 20 ℃, the mixture was stirred for 2 hours in the secondary stirrer for 2 hours. This mixture was then transferred to a storage tank via a filtration process. Then, the mixture containing the extract of chaga mycelium and situation mushroom mycelium, stored in a storage tank, was packaged in a glass bottle in a packing machine and then subjected to radio sterilization to a functional beverage product.

In this way, by adding the multi-cultured chaga mushroom mycelium and the situation mushroom mycelium to functional foods such as functional drinks, it is possible to inexpensively and easily consume the medically active ingredients of chaga mycelium and mushroom mushroom mycelium useful for the human body. In addition, by adding double-cultured chaga mushroom mycelium and situation mushroom mycelium to a functional beverage, the shelf life of a beverage product can be extended, without adding a synthetic preservative.

As described above, it was possible to implement a double-mass cultivation method of chaga and situation mushroom mycelium using grains or herbs, by cultivating chaga and situation mushroom mycelium in the region occupies about 80% of grain or herbs Could. Therefore, it is possible to separate the mycelium from the medium by using the mycelium of mushrooms and chaga mushrooms that can not be cultured at the same time due to the different culture conditions. The separate process can be omitted. Therefore, the chaga mushroom mycelium and the situation mushroom mycelium can be easily cultured in large quantities at low cost.

Chaga mushroom mycelium and situation mushroom mycelium double cultured by the method according to the present invention can be applied to foods such as fermented foods or functional foods to increase shelf life and improve the medical functionality of fermented foods or functional foods.

Although no specific examples have been mentioned herein, it will be apparent to those skilled in the art that the chaga mushroom mycelium cultured by the method according to the present invention may be applied to pharmaceutical or cosmetic blended raw materials.

1 is a flow chart illustrating a method for culturing multi-culture of Chaga mushroom mycelium and situation mushroom mycelium using grains or herbs according to the present invention.

Figure 2 is a photograph showing chaga mushroom mycelium and situation mushroom mycelium cultured in double culture using barley according to the culture example 1 of the present invention.

Figure 3 is a photograph showing chaga mushroom mycelium and situation mushroom mycelium cultured in double culture using glutinous rice according to the culture example 2 of the present invention.

Figure 4 is a graph showing the change in acidity according to the storage date of the kimchi and chaga mycelium and chaga mushroom mycelium cultured according to the kimchi preparation example of the present invention and the control kimchi not added to the state mushroom mycelium to be.

Claims (27)

Adjusting the pH of the hydrogen ion index to 6.0-7.0 while controlling the moisture of the grain to 20-60%; Sterilizing the grain, chaga and situation mushroom; And inoculating and culturing the chaga mushroom and the situation mushroom on the grains. The method for cultivation of the chaga mushroom mycelium and the situation mushroom mycelium using grains. delete According to claim 1, wherein the step of adjusting the moisture of the grain to 20 to 60%, per 1 kg of the grain, by mixing 1.5 ~ 2.5kg of water and calcium carbonate 15-25g, the hydrogen ion index of water containing the grain To pH 6.0-7.0, and settling for 1.5-2.5 hours; And dehydrating for 1.5 to 2.5 hours, the method of cultivating the mass culture of chaga mycelium and situation mushroom mycelium using grains. 2. The method of claim 1, wherein sterilizing the grains, chaga, and situational mushrooms comprises: introducing the grains into a bottle; Placing the bottle in a high pressure sterilizer and sterilizing for 1.0 to 2.0 hours under 1.0 to 2.0 atmospheres; Removing the bottle from the autoclave and cooling it at 20˜30 ° C .; Disinfecting the chaga and the situation mushroom with alcohol; And putting the bottle, the chaga and the situation mushroom in a clean room, and sterilizing for 2.5 to 3.5 hours by irradiating infrared rays, double culture of chaga mycelium and situation mushroom mycelium using grains. Way. The method of claim 1, wherein inoculating and culturing the chaga and the situation mushroom to the grains comprises inoculating the grains with 0.1 to 10 g of chaga and 0.1 to 10 g of mushrooms per 1 kg of grain. Double mass culture method of chaga mushroom mycelium and situation mushroom mycelium using grains. The method of claim 1, wherein the inoculating and culturing the chaga and the situation mushroom in the grain, the step of collecting the cells of the chaga and the situation mushroom, respectively; And inoculating the harvested cell tissues with the grains. The method for culturing mass culture of chaga mycelium and situation mushroom mycelium using grains. The method of claim 1, wherein the step of inoculating and culturing the chaga mushroom and the situation mushroom to the grain, characterized in that for 15 to 50 days, comprising the step of culturing at 20 ~ 40 ℃, Double culture method of mushroom mycelium and situation mushroom mycelium. The method of claim 1, wherein the method further comprises drying and pulverizing the grain cultured chaga mycelium and mushroom mushroom mycelium, double culture method of chaga mycelium and mushroom mushroom mycelium using grains . The method of claim 8, wherein the drying and pulverizing the grains cultured with chaga mycelium and situation mushroom mycelia, the step of controlling the moisture of the grain to less than 5% by drying for 25 to 50 hours at 55 ~ 65 ℃ ; And pulverizing the grains, wherein the method of cultivating the bulk of chaga mycelium and situation mushroom mycelium using grains. The method of claim 1, wherein the grains are at least one selected from the group consisting of barley, glutinous rice, rice, brown rice, wheat and soybeans. delete A fermented food comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. Kimchi comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. Kochujang comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. Miso comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. Adjusting the moisture of the glutinous rice to 30-50% and adjusting the pH of the hydrogen ion index to 6.0-6.5; Sterilizing the glutinous rice, chaga and situation mushrooms; Inoculating and incubating the chaga and the situation mushrooms in the glutinous rice; Drying and pulverizing the glutinous rice in which the chaga mushroom mycelium and the situation mushroom mycelium are cultured; Making grass from the glutinous rice in which the chaga mycelium and the mushroom mycelium are cultured; And mixing the grass and the kimchi ingredients. 17. The method of claim 16, wherein the making of the grass comprises: mixing the glutinous rice and water in which the chaga mushroom mycelium and the situation mushroom mycelium are grown so that the ratio of glutinous rice to water is 1: 9 to 1:11; Boiling water in which the glutinous rice is mixed; And cooling the water mixed with the glutinous rice. 17. The method of claim 16, wherein the paste is mixed with the kimchi ingredients so that the glutinous rice is 9-11 g per 1 kg of the kimchi ingredients. 17. The method of claim 16, wherein the step of inoculating the chaga mushroom and the situation mushroom in the glutinous rice, the step of inoculating the glutinous rice 0.1 ~ 10g, 0.1 ~ 10g chaga mushroom per 1kg of glutinous rice, characterized in that the step of inoculating the glutinous rice. To make kimchi. 17. The method of claim 16, wherein the inoculating and culturing the chaga and the situation mushrooms in the glutinous rice comprises culturing at 24 to 25 ° C for 15 to 50 days. . Kimchi made by the method of any one of claims 16 to 20. A functional food comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. A functional beverage comprising chaga mushroom mycelium and situation mushroom mycelium cultured by the method according to any one of claims 1 to 10. Adjusting the moisture of the grain to 30-50% and adjusting the pH of the hydrogen ion to 6.0-6.5; Sterilizing the grain, chaga and situation mushroom; Inoculating and incubating the chaga and the situation mushroom in the grain; Drying and pulverizing the grain in which the chaga mycelium and the situation mushroom mycelium are cultured; Mixing 90-110 liters of water having a temperature of 70-90 ° C. per kg of the ground grains with the ground grains and first stirring the mixture for 7-9 hours at a rotational speed of 50-70 revolutions per minute; Precipitating the first stirred mixture for 10 to 14 hours to separate the liquid phase and the solid phase; Adding beverage additives to the liquid and stirring the mixture at 15 to 25 ° C. for 30 minutes to 2 hours; Filtering the second stirred mixture; And sterilizing the filtered mixture in a packaging container. 25. The method of claim 24, wherein the grain is at least one selected from the group consisting of barley, glutinous rice, rice, brown rice, wheat and soybean. delete A functional beverage made by the method of claim 24 or 25.

Images