KR101050856B1 - Mushroom mycelium grains and their preparation method - Google Patents

Abstract

The present invention relates to a method for producing a mushroom mycelium cereal having a high nutritional content such as beta-glucan by inoculating mushroom mycelium into unincorporated grains.

The mushroom mycelium according to the present invention is capable of removing odor of germinated grains and contains a large amount of nutritional components including beta-glucan. In addition, it is easy to store with proper moisture and can be stored for a long time. And it can be used variously as a raw material such as rice husk and rice husk tea, bath agent, cosmetics, livestock feed, etc., which are produced as byproducts in the process of making mushroom mycelial grains.

Mushroom mycelium, germinated grains,

Description

FIELD OF THE INVENTION The present invention relates to mushroom mycelium grains,

The present invention relates to a method for producing a mushroom mycelium cereal having a high nutritional content such as beta-glucan by inoculating mushroom mycelium into unincorporated grains.

By germinating the grain, the bond structure of the organic matter relaxes, so that it becomes soft and easy to digest in the body. In other words, when germinated, the grains solve the bond structure that was hard to supply nutrients to the new life, resulting in a softening of grain. It is because the brown rice is soaked in water for more than a day and softened when it is cooked, and the subtle differentiation by germination occurred.

In addition, when the germination of cereals, various enzymes that decompose the nutrients of the seed itself are increased in order to supply the nutrients to the new life, and nutrients that have not been generated before are generated. Although the fermentation method has been widely used by the natural process of food, the germination method was not possible, and the degree of germination of barley and making it into malt was small. However, as shown in the maltose example, when the barley is germinated, the saccharification effect of the starch is greatly increased because the vitamin B1 in the barley is activated by the germination and the saccharification enzyme is increased as compared with the case of using the barley as it is. This malt is called malt (malt) in a herb, and it is used as a medicinal product to strengthen stomach and spleen and to digest well.

For example, germinated brown rice germinated with brown rice has a well-known effect such as gamma oryzinol, vitamin, amino acid, fatty acid, dietary fiber, SOD and so on. In addition to the ingredients, there are also new ingredients such as arabinoxygen, which is attracting attention from academia.

Therefore, if germinated by ingesting grain, it is easy to digest like a fermented food, increase activity of enzyme in the body, and obtain various materials which have a beneficial effect on the human body. Finally, germination of grain is another revolutionary way to naturally maximize the efficacy of food with fermentation methods. It is also an innovative way of achieving disease-free livelihoods as well as curing diseases by making full use of the usefulness of grain.

In general, mushrooms are a kind of fungus, a group of umbrella-shaped needles and sacks. These mushrooms are composed of mycelium (mycelium) and fruit body with spore (spore). When compared to ordinary plants, mycelium corresponds to root, stem and leaf, and fruiting body corresponds to flower.

We tend to think that the freshly shaped fruiting body is the whole of the mushroom, but in fact fruiting bodies occur in a very short period of time, and most of the year, fuzzy, thin thready hyphae are found in organic matter, It is parasitic or infertile with mold. Since the spores are hard and coated, they are difficult to digest and absorb even if they eat mushrooms. Spores germinate in the medium to become primary hyphae, and the hyphae of the hyphae become cytoplasmic fusion with each other to become secondary hyphae, It spreads out.

The mycelium contains four times more nutrients than fruiting bodies, and has protein, amino acid, vitamin, mineral, and various enzymes. Especially, the mycelium of mushroom is hidden in the mycelium because the mycelium contains 50 ~ 60 times more medicinal components such as anti-cancer component and immunity-enhancing component than fruity body.

Conventionally, a method of manufacturing germinated brown rice or simply germinated brown rice using a mushroom mycelium (Korean Patent Publication No. 2003-43495), a method of producing cereals cultured by inoculating mushroom seeds by sterilizing cornstalks (Korean Patent Laid-Open No. 2002-69859), a method of producing barbecue prepared by cultivating citrus fruit juice in citrus fruits (barley) and cultivating the potted mushroom liquid seedlings by inoculation (Japanese Laid-Open Patent Application No. 2005-17321 (Korean Patent Publication No. 2006-95105), a method of immersing the mushroom-containing solution in the germinating stage of the grain (Korean Patent Publication No. 2006-95105), a method of immersing the mushroom in the hot water extract to immerse the rice in the hot water extract, (Japanese Patent Laid-Open Publication No. 2003-86174), a mushroom concentrate and a cyclodextrin (CD), is coated on rice, followed by drying. (Japanese Laid-Open Patent No. 2005-0082346), and functional rice which is prepared by immersing the cleanliness in purified water and heat-treating the cleanliness of the soaked rice, 2003-0044268).

In the conventional techniques described above, the mushroom mycelium grows partially using nourishing nutrients in the grains by culturing the mushroom germs in the germinated or simply germinated grains in the rice seed state, resulting in a disadvantage that the components such as beta-glucan are remarkably low.

In addition, when the mushroom extract is immersed in the extract, the extract can not be completely extracted, and the extract is not easily absorbed into the grain, and even if the extract is coated on the outer wall of the mushroom extract, it is washed out during the washing process .

Accordingly, the present inventors have conducted studies on cereals using mushroom mycelium, and found that the mushroom mycelium is inactivated when microorganisms causing unpleasant odors are killed by sterilizing the unincorporated cereals after having been adjusted to have a certain moisture content, The inventors have found that grains contain a large amount of components such as beta-glucan by penetrating the grain surface through the outer surface or pores of the grains to decompose and utilize the fibrils such as lignin, cellulose and hemicellulose.

According to the present invention,

1) immersing the ungrafted grain in water;

2) adjusting the moisture content of the grain to 25-50% and sterilizing;

3) inoculating the mushroom mycelium into cereals after sterilization;

4) culturing the grains inoculated with mushroom mycelium; And

5) Drying the grain after incubation

The present invention also provides a method for producing mushroom mycelium grains.

The mushroom mycelium according to the present invention is capable of removing odor of germinated grains and contains a large amount of nutritional components including beta-glucan. In addition, it is easy to store with proper moisture and can be stored for a long time. And it can be used variously as a raw material such as rice husk and rice husk tea, bath agent, cosmetics, livestock feed, etc., which are produced as byproducts in the process of making mushroom mycelial grains.

The present invention relates to a method for producing a mushroom mycelium having a high nutritional content such as beta-glucan by germinating ungrafted grains and inoculating mushroom mycelium into germinated grains.

According to the present invention,

1) immersing the ungrafted grain in water;

2) adjusting the moisture content of the grain to 25-50% and sterilizing;

3) inoculating the mushroom mycelium into cereals after sterilization;

4) culturing the grains inoculated with mushroom mycelium; And

5) Drying the grain after incubation

The present invention also provides a method for producing mushroom mycelium grains.

In the present invention, the grain is not limited to the type but is preferably selected from the group consisting of rice, barley, wheat, black rice, red rice, green rice, red rice, oats, rye, buckwheat, .

Mushrooms are produced by decomposing and ingesting starch, glycosides, proteins and minerals, including cell wall constituents such as cellulose, lignin, and hemicellulose, which are the main components of wood and sawdust, In the invention, germinated cereal is germinated, and many nutrients such as amino acids, saccharides, vitamins and minerals can be used by the mycelium of mushroom in the process of cellulose, lignin, hemicellulose and germination contained in the skin, shell.

The uncooked grains are immersed in water to adjust the moisture content to 25-50%. More preferably, the use of the germinated grain germinated is advantageous for the growth of the mycelium.

In order to germinate the uncooked grains, it is immersed in hot water at 20 to 30 ° C for 10 to 30 hours. It requires moisture and constant temperature to germinate the grain, and it must be immersed in water for a long time because it is surrounded by a hard shell. If the temperature of the hot water is less than 20 캜, germination of the grain is slow, and if the temperature exceeds 30 캜, germs grow to delay germination and generate bad odor. After immersion in the hot water, the immersion and the waiting process are repeated for 3 to 10 hours in fresh water for 10 to 36 hours. This is to dilute contamination of germs that occurs during germination.

In addition, it is preferable to apply a pressure of 10 to 20 kg / cm ² for 1 to 2 seconds in order to generate the pores of the seeds in the germinated grains more greatly. As the pressure is applied, the grain is pressed and the gap between the grain and the sheath becomes larger. When the pores and the pores of the grain are large, the permeability of the mycelium becomes easy at the time of inoculation of the mushroom mycelium, so that it can grow to the grain quickly. However, when the pressure is applied at 20 kg / cm ² or more, it is difficult to maintain the shape of the grain softened by germination.

When the grains are immersed in water, pores are generated. Particularly, when germination of the grains is performed, the size of the pores becomes much larger, and microorganisms that generate bad odor are produced, thereby killing the microorganisms through a sterilization process. At this time, it is preferable that the grain is sterilized at 100 to 140 ° C for 1 to 2 hours after controlling the moisture content to be maintained at 25 to 50%. The sterilization process improves the physical properties of the grains, improves the water holding capacity and air permeability, and facilitates the use of nutrients contained in the rice hulls for mycelial growth.

If the moisture content of the cereal is less than 25%, moisture is evaporated during the cultivation, so that the mushroom mycelium can not spread evenly throughout the whole. In addition, in the process of sterilization, when the water content is more than 50%, the swelling of the swollen swollen and the swollen swollen state occurs during the sterilization process. And the shape of the grain is difficult to be deformed, and the grain is tangled with each other, so that a considerable difficulty arises in culturing the mycelium.

When 1 to 10 parts by weight of rice bran, soybean flour or oat flour is added to 100 parts by weight of the cereal and then sterilized, the mycelia of mushrooms, which are poor in ability to decompose cellulose such as cellulose, hemicellulose and lignin, It is effective to supply mycelial nutrients through soy flour or oak flour to help mycelia to become active on the outer skin.

After the sterilization process, the mushroom mycelium is inoculated into the sterilized grain. The mushroom mycelium comprises mushroom, mushroom, gentian mushroom, bamboo mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom It is selected from the group.

Preferably, the mushroom mycelium is inoculated on a sterilized liquid medium and then cultured for 10 to 20 days. The temperature at the time of culturing is preferably in the range of 15 to 35 DEG C, and when the amount is outside the above range, the growth of the mycelium slows down.

After the culturing, the mushroom mycelial grains are finally dried to enable long-term storage, and preferably the moisture content is adjusted to 15 to 17%. The drying process is performed in a grain dryer equipped with an automatic moisture meter, and the moisture content is adjusted to 15 to 17%.

Further, the present invention includes the mushroom mycelium grains produced by the above production method as a scope of right.

The mushroom mycelium grains have no odor compared to general germinated grains, and the content of beta-glucan is very high. In addition, rice husk, rice husk, and the like, which are by-products produced by culturing the mycelium of mushroom mycelia, contain a large amount of nutritional ingredients and can be used as raw materials for tea, bath, cosmetics, and livestock feed.

The present invention can be more specifically understood by the following examples. However, the following examples are intended to illustrate the present invention and are not intended to limit the scope of protection of the present invention.

Example 1: Preparation of mushroom mycelium grains

The untreated rice was soaked in water at 25 ° C for 1 hour, and the water was removed from the tray. The water content was adjusted to 35% by using a grain moisture meter, and 18 1L sterilized glass bottles . The germinated rice was sterilized by keeping the temperature of the glass bottle at 121 DEG C for 90 minutes. Then, the mushroom mycelium of Table 1 was inoculated in a glass bottle containing sterilized rice and cultured at the temperature shown in the table for 20 days. The mushroom mycelium was distributed and stored in a PDA (Potato dextrose agar) medium and cultured in a medium containing 3% by weight of sugar in the application microorganisms of the National Institute of Agricultural Science and Technology, Rural Development Administration, And 0.3% by weight of soybean meal were contained.

Finally, mushroom mycelium was cultivated to obtain mushroom mycelium. Table 1 below shows the culture conditions of the mycelium according to the mycelium of mushroom.

Types of mushrooms Culture temperature (캜) Outer culture condition Grain culture condition Shiitake mushrooms 15-25  ++ +++ Situation mushroom 25 to 30  +++ +++ Gongji mushroom 25 to 30  +++ +++ Boryeong 25 to 30 - +++ Agaricus 25 to 30 - +++ Spindle 20 to 28  +++ +++ Cordyceps 25 to 30 - +++ Fingering 25 to 30  +++ +++ Minor 20-25 - +++ Oyster 25 to 30  ++ +++ top 18-20  ++ +++ Safflower 20-25  ++ +++ Mushroom 20-25 - ++ Mushroom 20-25 + +++ Mushroom 25 to 30 + +++ Longevity mushroom 20 ~ 30 + +++ Willow 20 ~ 30 + +++ Matsutake 20-25 - ++

※ +++ good growth + growth + normal - not growth

Example 2: Production of mycelia of germinated mushroom

Uncooked rice was immersed in water at 25 ° C for 24 hours, and then immersed in fresh water at 30 ° C for 3 hours at intervals of 24 hours for germination.

The germinated rice was put into a net or net, and the moisture was removed. The moisture content of the germinated rice was adjusted to 35% by using a grain moisture meter and then placed in 18 1-liter sterilized glass bottles. The germinated rice was sterilized by keeping the temperature of the glass bottle at 121 DEG C for 90 minutes. Then, the mushroom mycelium cultured as in Example 1 was inoculated into a glass bottle containing sterilized rice, and cultured for 20 days. Finally, mushroom mycelium was cultivated to obtain mushroom mycelium. Table 2 shows the culture conditions of mycelium according to the mycelium of mushroom.

Types of mushrooms Culture temperature (캜) Outer culture condition Grain culture condition Shiitake mushrooms 15-25  +++ +++ Situation mushroom 25 to 30  +++ +++ Gongji mushroom 25 to 30  +++ +++ Boryeong 25 to 30 - +++ Agaricus 25 to 30 - +++ Spindle 20 to 28  +++ +++ Cordyceps 25 to 30 - +++ Fingering 25 to 30  +++ +++ Minor 20-25 - +++ Oyster 25 to 30  +++ +++ top 18-20  +++ +++ Safflower 20-25  +++ +++ Mushroom 20-25 - ++ Mushroom 20-25 + +++ Mushroom 25 to 30 + +++ Longevity mushroom 20 ~ 30 + +++ Willow 20 ~ 30 + +++ Matsutake 20-25 - ++

※ +++ good growth + growth + normal - not growth

Experimental Example 1: Comparison of Beta Glucan Contents of Mushroom Mycelium

The content of beta-glucan in the mushroom mycelium, ninth broth and by-products obtained by the method of the above Example was measured using mycelia of Situ mushroom. Also, the brown rice was immersed in water for 8 hours, sterilized at 121 ° C for 30 minutes, inoculated with the mycelium of mushroom and cultured at 25 ° C for 10 to 20 days. The content of beta-glucan in mushroom cultured from brown mushroom and oak And the results are shown in Table 3 below.

division Content of betaglucan (wt%) The brown rice cultivated mycelium of condition mushroom for 10 days 0 The brown rice cultivated mycelium of the situation mushroom for 20 days 2.7 Condition mushroom (oak culture) 13.5 (Example 1) 17.8 Mycelium mycelium grains (Example 2) 18.3 By-product (Example 1) 25.2 By-product (Example 2) 27.5

Example 3: Influence of mycelial growth on additives

The mycelial culture condition on the outer surface of rice was observed in Table 2 when 5 parts by weight of rice germ, soybean flour or oat flour was added to 100 parts by weight of germinated cereal at the time of sterilization in Example 2 and is shown in Table 4 below.

Types of mushrooms Not added Rice bran 5% Flour 5% Oak powder 5% Shiitake mushrooms +++ ++++ ++++ ++ Situation mushroom +++ ++++ ++++ +++ Gongji mushroom +++ ++++ ++++ +++ Spindle +++ ++++ ++++ +++ Fingering +++ ++++ ++++ +++ Oyster +++ ++++ ++++ +++ top +++ ++++ ++++ +++ Safflower +++ ++++ ++++ +++ Boryeong - +++ +++ +++ Agaricus - +++ +++ +++ Cordyceps - ++ +++ + Minor - +++ +++ ++ Mushroom - ++ ++ + Mushroom + +++ +++ ++ Mushroom + ++ ++ ++ Longevity mushroom + +++ +++ ++ Willow + +++ +++ ++ Matsutake - + ++ -

※ ++++ very good growth +++ good growth ++ growth + normal - not growth

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing mushroom mycelium produced using mycelia of Example 2. FIG.

Fig. 2 is a photograph showing brown rice cultured for 20 days in Mycelium of mushroom in Experimental Example 1. Fig.

Claims (11)

1) immersing rice in an untreated rice at 20 to 30 ° C in hot water for 10 to 30 hours, immersing in 20 to 40 ° C fresh water and repeating atmospheric treatment for 10 to 36 hours; 2) controlling the water content of the rice to 25-50% and sterilizing at 100-140 ° C; 3) After sterilization, select from mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, willow mushroom, mushroom, mushroom and mushroom Inoculating the rice with the mushroom mycelium; 4) culturing the rice inoculated with mushroom mycelium at 25 to 30 ° C; And 5) Drying rice after incubation Wherein the method comprises: delete delete delete The method according to claim 1, wherein 1 to 10 parts by weight of rice bran, soybean flour or oat flour is added to 100 parts by weight of rice, followed by sterilization. The method according to claim 1, wherein the rice inoculated with the mushroom mycelium is cultured for 10 to 20 days. [2] The method according to claim 1, wherein the rice inoculated with the mushroom mycelium is cultured and then dried so that the moisture content of the rice is 15 to 17%. delete delete A mushroom mycelium rice produced by the method of any one of claims 1 and 5 to 7. A byproduct produced by cultivating the rice mushroom mycelium of claim 10.

Images