KR101142318B1 - Method for producing Shitake mushroom alcoholic drink using rice cultured with Shitake mushroom - Google Patents

Abstract

The present invention comprises the steps of: 1) 500 parts by weight of rice coji, 500 parts by weight of shiitake mushroom mycelium cultured rice, 1500 parts by weight of water to immerse one step; 2) fermenting the one-stage dipped liquor at 23 ° C. for 12 days with stirring at intervals of 12 hours; 3) washing 1.5 parts by weight of dry shiitake, and then grinding the mixture at 121 ° C. for 1 hour, cooling to 30 ° C., and mixing two parts by mixing 1000 parts by weight and 1500 parts by weight of shiitake mushroom mycelia cultured; And 4) fermentation at 27 ° C. for 8 days after the two-stage immersion; and 1) mixing 1500 parts by weight of water with 1000 parts by weight of shiitake mushroom mycelia cultured rice flour. Adding a material of 0.3% alpha-amylase (0.3%) and beta-amylase (β-amylase) by 0.3% to liquefy and then immersed in one step; 2) fermenting the one-stage dipped liquor at 23 ° C. for 12 days with stirring at intervals of 12 hours; 3) mixing 1,500 parts by weight of dried shiitake and 1000 parts by weight of shiitake mushroom mycelium cultured rice flour 1,500 parts by weight of water to liquefy the two-stage saccharified water; And 4) fermentation at 27 ° C. for 8 days after the two-stage immersion. The method relates to a method for preparing shiiju wine using an enzyme comprising a combination of pharmacological effects and flavors and aromas of traditional medicine. Provide functional herbal medicine.

 Shiitake mushrooms, shiitake mycelium cultured rice, koji, enzymes, shiiju, Yakju

Description

Method for producing shiitake wine using shiitake mycelia cultured rice {Method for producing Shitake mushroom alcoholic drink using rice cultured with Shitake mushroom}

The present invention relates to a method for producing shiiju, which is one of the traditional Yakju using shiitake mushroom mycelium cultured rice, and shiiju prepared by the above method.

Traditional liquors that have been developed by Korea's own brewing methods are Takju, Yakju, Soju, and Mixed Liquor. There are many research activities such as fermentation process development. It is recognized that Korea's industry is the best in China and Japan in terms of manufacturing process and resources, but it has fallen behind China and Japan because it cannot be systematically combined with industrialization, and is behind the wine import market in the US and Europe. . Currently, the world is spurring on the functional liquor industry using medicinal natural materials, and has shown great interest in the manufacturing method of medicinal fermented liquor with great emphasis on Korea and China to develop products.

Shiitake mushroom has a unique aroma and taste, and it is a good food for patients with high blood pressure and heart disease, and it is known to control various biological functions such as anticancer effect, pathogenic inhibitory effect, serum lipid concentration lowering effect, and immune enhancing effect. Effectiveness is expected to improve, and its usability is increasing day by day. Shiitake mushroom is known as an excellent food material rich in nutrients such as fiber, minerals and vitamins, so the development of Yakju using it will contribute to national health. Shiitake mushrooms have been recognized as health foods, and as the research on the production and cultivation of high value-added foods has been actively conducted, the yield has increased greatly.

Currently, processed products of mushrooms have been developed and distributed in Japan in the form of seasoned convenience foods and products in the form of tea and powdered seasonings.In Korea, mushroom-based drinks, functional flavors of traditional jang, teas, kimchi and Although pickles are being developed and produced, the mainstream products are extremely limited and the research on them is insufficient. Medicinal liquor is our traditional liquor, which is more complex than the western liquor and contains more essential amino acids, vitamins and organic acids, which are useful to humans due to its complex manufacturing process and higher nutritional value.However, despite the functional superiority of our traditional liquor, It is a pity that new types of products that have improved the pharmacological efficacy of shiitake mushrooms have not been tried.

The present invention relates to a method for producing a functional alcoholic beverage using shiitake mushrooms, carbohydrates, minerals, vitamins, such as nutrients and anti-cancer effects, anemia prevention effect, blood pressure strengthening effect using the well-known shiitake There is a purpose. The world's growing interest in health and the growing preference for natural foods for medicinal resources are increasing its impact on the liquor industry. Considering the domestic mushroom production industry, it is urgently needed to develop mushroom yakju, which is expected to be marketable, and the development of mushroom yakju will naturally absorb the functional effects contained in mushrooms and contribute to the health of the people.

The present invention for achieving the above object is characterized in particular by the use of shiitake mushroom mycelium cultured rice and dried shiitake increase in order to fully introduce the components of shiitake into Yakju. Therefore, the present invention comprises the steps of: 1) 500 parts by weight of rice coji, 500 parts by weight of shiitake mushroom mycelium cultured rice, 1500 parts by weight of water to immerse one step; 2) fermenting the one-stage dipped liquor at 23 ° C. for 12 days with stirring at intervals of 12 hours; 3) washing 1500 parts by weight of dry shiitake, and then grinding the mixture at 121 ° C. for 1 hour, cooling to 30 ° C., and mixing two parts by mixing 1000 parts by weight of 1500 liters of cultured shiitake mushroom mycelium and 1500 parts by weight; And 4) fermentation at 27 ° C. for 8 days after two-stage immersion.

The rice koji is immersed in 1000 parts by weight of non-glutinous rice in water for 12 hours, and then steamed at 121 ° C. for 30 minutes, cooled to 30 ° C., inoculated with Aspergillus oryzae and incubated at 26 ° C. for 3 days. Can be.

The shiitake mushroom mycelium cultured rice is washed for 2 hours at room temperature after washing well, drained in a sieve, soaked in a bag, sealed in a bag, sealed well and sterilized at 121 ° C. for 30 minutes, cooled to room temperature, and then inoculated with shiitake grain seed. For example, the culture may be incubated for about 30 days in a 25 ℃ incubator.

By inoculating shiitake mushroom hyphae on rice to be used for the first and second stage soaking, the pharmacological components and minerals of the mushrooms may be included to double the functional and nutritional components.

Meanwhile, in the present invention, 1) alpha-amylase (α-amylase) 0.3% and beta-amylase (β-amylase) 0.3% are added to liquefaction after mixing 1500 parts by weight of water to 1000 parts by weight of shiitake mushroom mycelium cultured rice flour. Saccharifying and immersing in one stage; 2) fermenting the one-stage dipped liquor at 23 ° C. for 12 days with stirring at intervals of 12 hours; 3) mixing 1,500 parts by weight of dried shiitake and 1000 parts by weight of shiitake mushroom mycelium cultured rice flour 1,500 parts by weight of water to liquefy the two-stage saccharified water; 4) step of fermentation for 8 days at 27 ℃ after two-stage immersion; relates to a method for producing shiiju using an enzyme comprising a.

The shiitake mushroom mycelium cultured rice is washed for 2 hours at room temperature after washing well, drained in a sieve, soaked in a bag, sealed in a bag, sealed well and sterilized at 121 ° C. for 30 minutes, cooled to room temperature, and then inoculated with shiitake grain seed. For example, the culture may be incubated for about 30 days in a 25 ℃ incubator.

By inoculating shiitake mushroom hyphae on rice to be used for the first and second stage soaking, the pharmacological components and minerals of the mushrooms may be included to double the functional and nutritional components.

The present invention also provides a shiitake containing the functionality and taste of shiitake prepared by the above method.

The new form of shiitake according to the present invention provides a new form of functional medicine for the health-oriented future liquor market, and the effect of the pharmacological ingredients of the shiitake can be efficiently introduced into our traditional medicine and alcohol to the drinker Along with the ingredients, useful pharmacological ingredients contained in the altitude reduce the burden on the stomach or liver and can overcome the hangover due to the unique aroma when drinking. In addition, it can provide a foundation to promote the overall development of the shiitake mushroom industry and revitalize the local economy.Increase mushroom production and increase profits of mushroom producers by promoting export and consumption, focusing on the industrialization and commercialization of shiitake mushrooms. You can expect. Develop health-oriented shiitake with added popularity and functionality to invigorate the traditional liquor market and create added value.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

(One) Disclosure strain

The low temperature shiitake mushroom 290 species, which were used at the Jangheung-gun Mushroom Research Institute, was inoculated into PDA (Potato Dextrose Agar) and incubated at 25 ° C. for one week. Mori290 strains were subcultured with 4mm cork borer and inoculated in PDB (Potato Dextrose Broth) medium and used at 30 rpm for 25 days at 200 rpm.

(2) Inoculation

Two hours of inoculum was inoculated to 10% of the weight of the rice, soaked with liquid shiitake, and then incubated at 25 ° C. for 3 to 4 weeks and used as the inoculum.

(3) Optimal Mycelial Culture Conditions

① Proper Moisture Condition

In order to select a suitable water condition for shiitake mycelium culture, white rice was immersed in cold water to measure the change of moisture content over time. The excess water was removed by sieving every hour, put in a glass tube and sterilized at 121 ° C. for 30 minutes to measure moisture. Moisture was measured by atmospheric heating drying method.

After 2 hours after boiling white rice at room temperature, there was no significant difference in moisture content. Even if it was called for more than 12 hours, the water content was 35.3%, which did not reach the water content for the active mycelial growth, compared to 50 ~ 60% of the normal shiitake inoculation medium. However, when inoculated with shiitake spawn seedlings, mycelial growth was very active. The mycelial growth rate according to water content did not show significant difference in each experimental group in rice soaked for more than 1, 2, 4, 8 hours and 12 hours.

② Growth rate of hyphae according to moisture content

Filled with a glass column test tube (φ 2.4 × 20㎝) of 20g each to block the inlet with a silly stopper and then autoclaved at 121 ℃ for 30 minutes and then inoculated with the inoculum prepared in advance. The glass column test tube inoculated with the test bacteria was incubated for each condition and examined the mycelial density every 5 days.

③ optimum culture temperature and To inoculator  Measurement of mycelial growth

To find out the difference between the proper temperature of shiitake mushroom mycelium in rice and the growth of mycelia depending on the inoculation, white rice was soaked at room temperature for 2 hours, and 20g each was filled and sterilized in a glass column. Mushroom grain spawn was inoculated. 20% dextrose solution was added to the glass column inoculated with grain spawn and 10% of the rice weight was added. Each experimental group was incubated at 20 ℃, 22 ℃, 25 ℃, 28 ℃ by temperature to observe the mycelial growth at 5 days intervals.

When inoculated with shiitake liquid spawn, the mycelia were extended under the glass column, and the initial growth began not later than 5 days, and the mycelia were not extended well at each temperature, and growth was slow. The degree of mycelial growth was significantly lower than that of grain spawn so that more than 30 days of incubation at the overall temperature was not significant. The mycelial growth was the most active at 25 ℃, followed by 28 ℃ and 22 ℃.

In the culture medium inoculated with shiitake grains, the mycelia were extended from the top to the bottom, as shown in FIG. The difference in temperature was also evident. At 25 ° C., the culture was almost completed 20 days before. The initial activity was good, grew well from the beginning at each temperature, and mycelial growth was delayed at 20 ° C with time, but all cultures were completed before 30 days. At the high temperature of 28 ℃, the hyphae grew on the whole medium, but the condition of mycelia was not as good as 25 ℃. The optimum temperature for mycelial growth was 22 ~ 28 ℃ and the optimum temperature was 24 ~ 25 ℃. In the inoculum, mycelial activity and density were better in cultured rice inoculated with grain spawn than in cultured rice inoculated with liquid spawn.

Table 1. 10% Liquid Shiitake Inoculation

Incubation days 20 ℃ 22 ℃ 25 ℃ 28 ℃ 5-day culture - - - - 10 days culture + + + + 15 days culture + + + ++ 20 days culture ++ ++ ++ +++ 25 days culture ++ +++ ++++ +++ 30 days incubation +++ +++ ++++ ++++

-No growth, + Trace, ++ Normal, +++ Good, ++++ Rampant, +++++ Completion

Table 2. 10% Grain Shiitake Inoculation

Incubation days 20 ℃ 22 ℃ 25 ℃ 28 ℃ 5-day culture + + + + 10 days culture + +++ +++ ++ 15 days culture ++ +++ ++++ +++ 20 days culture +++ ++++ +++++ ++++ 25 days culture +++ +++++ +++++ +++++ 30 days incubation +++++ +++++ +++++ +++++

-No growth, + Trace, ++ Normal, +++ Good, ++++ Rampant, +++++ Completion

④ Shiitake mushroom Cultured rice  production

Wash the rice well and soak for 2 hours at room temperature. Drain the water and sift 600 ~ 700g in a bag. Seal well with a lid and sterilize at 121 ° C for 30 minutes. After cooling to room temperature, inoculate 2-3g of grain seed spawn in each type of rice. Incubate for 30 days in a 25 ℃ incubator and observe.

The initial growth rate was slightly slow due to the small inoculation in culture bags inoculated with shiitake grain spawn, but it grew quickly after the beginning of mycelial growth and grew uniformly throughout the cultured rice within 30 days. The degree of culture (culture day) should be supplemented with future experiments to determine the optimal growth period for mycelial growth. In the case of shiitake spawns, the incubation time is long and the rate of contamination before the mycelial stretch is much higher than that of grain spawn, which shows that inoculation of grain spawn is more efficient.

(4) Koji  Produce

Rice koji is immersed in 1Kg of non-glutinous rice in water for 12 hours, then steamed at 121 ℃ for 30 minutes, cooled to 30 ℃, and then Aspergillus Inoculate oryzae and incubate at 26 ℃ for 3 days to use as koji for shiitake brewing .

(5) rice pretreatment

By inoculating shiitake mushroom hyphae in rice to be used for one- and two-stage immersion, it is possible to produce shiiju, which contains pharmacological components and minerals of mushrooms and doubles functional and nutritional ingredients.

① Add malt to purified water, saccharify overnight at 55 ~ 66 ℃, boil at 95 ~ 110 ℃ for 20 ~ 30 minutes to inactivate enzyme, filter and adjust the sugar content of extract to 10 ~ 13 brix for sterilization treatment. The malt extract liquid medium is then prepared.

② Cut three parts of shiitake mycelium mycelium by 0.7cm × 0.7cm with platinum teeth and incubate in malt extract liquid medium at 15-37 ℃ for 7-14 days to obtain each liquid spawn.

③ Sterilize clean washed rice in a culture vessel.

④ Sterilize the mineral solution by using 0.2㎛ filter.

⑤ Add 80 ~ 120ppm of filtered sterilized mineral solution containing phosphoric acid, potassium and magnesium to rice.

⑥ 5-15% of purely cultured shiitake spawn seedlings are inoculated in the mixed medium and incubated at 25-28 ℃ for 30-45 days.

⑦ Incubate by adding 100ppm of mineral solution to the culture medium twice.

⑧ After inoculation, if mycelium begins to grow on the rice surface as a whole, shake the culture device once every 2-3 days to prevent rice from clumping.

⑨ After completion of the culture, select by drying with lyophilization or hot air dryer at 65 ~ 85 ℃.

(6) master hair manufacturing

Jumo is made in two ways: using rice coo and enzyme. In other words, the seedling to be used for the preparation of shiiju using koji was inoculated with 500 mL of rice coji and 800 mL of water, inoculated with 50 mL of pre-cultured Saccharomyces cerevisiae, and used as the seedling. 800 mL of water was added to the mixture, followed by stirring and heating. When the temperature was 85 ° C. or higher, 0.3% of alpha-amylase was added, followed by further heating for 10 minutes, cooling to 30 ° C., and 0.3% of beta-amylase. It is added to saccharify. Inoculate 50 mL of Saccharomyces cerevisiae incubated in saccharified water to prepare a hair seed. Jomo hair is fermented for 3 days with stirring at 20 ° C for 6 hours.

(7) 1st stage immersion

In case of shiitake using koji, add 500 g of rice coji, 500 g of steamed shiitake mycelium cultured rice and 1.5 L of water, and soak one step. Shiitake using enzyme mix 1.5 liters of water with 1 kg of shiitake mushroom cultured rice flour. A water material is added to 0.3% of alpha-amylase and 0.3% of beta-amylase, and then liquefied and used for one-stage immersion. One-stage sake is fermented for 3 days with stirring at 23 ° C. every 12 hours.

(8) 2-stage immersion

Shiiju using koji is washed with 1.5 kg of dry shiitake, crushed, and then cooked at 121 ℃ for 1 hour, cooled to 30 ℃, and mixed with 1 kg of shiitake mushroom mycelium cultured rice and 1.5 L of water. . The enzyme-based shiitake is mixed with 1.5 kg of dried shiitake and 1 kg of shiitake mushroom mycelium cultured rice flour with 1.5 L of water to liquefy the saccharified water for two-stage immersion. After two stages of immersion, it is fermented at 27 ° C. for 8 days.

(9) pH  change

The pH change of the shiitake fermentation process is shown in FIG. 7. Immediately after soaking, the pH of the shiitake was 4.91. After the two-stage immersion, the pH decreased. As the fermentation progressed, there was almost no change from the 3rd day of fermentation. Compared with Daegu, pH showed similar values.

10 Total  content

Acidity management of shiitake was closely related to stability during fermentation, and FIG. 8 shows the change of total acid content. The total acid content of shiitake was 0.20% immediately after soaking, and it increased rapidly from the first day of fermentation. It gradually progressed without significant change from the fifth day of fermentation and 0.33% at the 15th day of fermentation. On the third day of storage, 0.30% was slightly different from the control 0.34%, and then progressed again without any significant difference.

(11) reducing sugar content

Sugar content in alcohol production process is used as a fermentation substrate of alcohol and is an ingredient that affects the aroma production and sweetness of alcoholic beverages. The content of reducing sugars during fermentation of shiitake is shown in FIG. 9. The reducing sugar content of shiitake was 3.70% immediately after soaking, and it increased rapidly at 3 days of fermentation, reaching a maximum value of 5.51%, and then rapidly decreasing from 5 to 9 days of fermentation. From 11 to 15 days, 0.85 ~ 0.62% did not show a big change, and the reduction of sugar content showed that the fermentation was in the final stage.

(12) alcohol content change

Alcohol is an important factor in determining alcohol quality. During the fermentation of shiiju, alcohol content showed 0.30% immediately after soaking, as shown in FIG. 10, and the alcohol content rapidly increased from day 1 to day 7 to 13.5% on day 9, and then slowly increased. It reached a maximum of 16.9% at 15 days of fermentation.

(13) chromaticity measurement

Changes in chromaticity during the fermentation of shiiju wine immersed using shiitake cultured rice are shown in Table 3. The final L value for brightness was 41.70 and the final L value for the control was 50.07. The value of a for redness was 4.33 and the value for b was 21.33, which was slightly higher than that of control. L value was slightly higher in control, while a and b values were slightly higher in elevation.

Table 3. Changes in chromaticity during the fermentation of shiitake

division
Fermentation period (days) 0 2 4 6 8 10 12 versus
article
phrase L 31.59 40.40 45.60 47.06 48.16 49.63 50.07 a 0.27 0.11 -0.16 -0.51 -0.58 -0.63 -0.70 b 14.21 15.82 16.66 17.54 17.55 17.59 17.63 table
Go
week L 27.84 36.67 34.32 36.71 38.14 39.67 41.70 a 3.82 3.20 4.32 4.67 4.48 4.39 4.33 b 18.76 17.06 21.07 22.74 22.26 21.86 21.31

(14) sensory evaluation

< Example 1 >

500 g of rice coji, 500 g of steamed shiitake mycelium cultured rice, and 1.5 liters of water were added thereto, followed by one-step soaking. The wine-dried wine was fermented for three days with stirring at 23 ° C. for 12 hours. After washing 1.5kg of dry shiitake and grinding it, increase the temperature at 121 ℃ for 1 hour, cool it to 30 ℃, mix 1kg of shiitake mushroom mycelium cultured rice with 1.5 liters of water, and soak in two stages, then ferment at 27 ℃ for 8 days. I was. It was then filtered using a pore size 0.45 μm membrane and produced using a multi-stage compactor. In the mixing tank, the uniformly blended medicines were removed using the activated carbon fine particles.

< Example 2 >

1 kg of shiitake mushroom mycelium cultured rice flour was mixed with 1.5 liters of water, and 0.3% of normal alpha-amylase and 0.3% of beta-amylase were liquefied, and then liquefied. After that, the wine was immersed in 1 stage and fermented for 3 days with stirring at 23 ° C for 12 hours. 1.5 kg of dried shiitake and 1 kg of shiitake mushroom mycelium cultured rice flour were mixed with 1.5 liters of water, and then liquefied and then immersed in two stages of saccharified water, followed by fermentation at 27 ° C. for 8 days. It was then filtered using a pore size 0.45 μm membrane and produced using a multi-stage compactor. In the mixing tank, the uniformly blended medicines were removed using the activated carbon fine particles.

<Sensory evaluation 1>

Compare the shiiju prepared by the above examples with commercially available yakju (hereinafter, referred to as "comparative example"), and carried out the sensory test on 10 trained sensory test personnel to the results Table 4 shows. The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method. The test subjects recorded scores according to the following evaluation criteria, and their average values were obtained and recorded.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

Table 4. Sensory evaluation results according to the examples

incense color flavor  Symbol Comparative example 3.2 ± 0.2 3.5 ± 0.4 3.1 ± 0.2 3.1 ± 0.6 Example 1 4.0 ± 0.4 4.1 ± 0.2 4.1 ± 0.4 4.2 ± 0.2 Example 2 4.1 ± 0.4 4.0 ± 0.2 3.9 ± 0.4 4.1 ± 0.2

As shown in Table 4, the shiitake prepared by the examples of the present invention showed superior sensory scores in taste and flavor compared to conventional commercially available yakju, and even in the descriptive sensory analysis, the product of the present invention is unique to Yakju. The taste and fragrance of the blended with the altitude gave a harmonious liquor feel, which was very soft and good compared to the comparative example.

<Sensory evaluation 2>

The results of the sensory evaluation according to the alcohol content of shiitake were examined for color, aroma, taste, and overall preference. The results showed no difference between alcohol and 14% in alcohol and color. In taste, alcoholic 17% shiitake was slightly higher than 14% shiitake. Overall preference was found to be 17% higher in alcohol than 14% in alcohol. Some panels favored 14% shiitake with relatively low alcohol content, but the 17% alcoholic liquor has a high alcohol content but there is no difference between 14% and 17% as shown in the fragrance category. More preferred.

Table 5. Sensory Evaluation Results According to Alcohol Content

Alcohol content incense color flavor  Symbol 14% 4.0 ± 0.2 4.0 ± 0.4 3.9 ± 0.2 4.1 ± 0.6 17% 4.0 ± 0.4 4.0 ± 0.2 4.1 ± 0.4 4.2 ± 0.2

Figure 1 shows the mycelial growth by temperature 30 days after inoculation of the liquid spawn. A: 20 ° C culture, B: 22 ° C culture, C: 25 ° C culture, D: 28 ° C culture

Figure 2 shows the mycelial growth according to temperature 30 days after seeding seed grains. A: 20 ° C culture, B: 22 ° C culture, C: 25 ° C culture, D: 28 ° C culture

Figure 3 is a photograph of shiitake mushroom mycelium cultured rice.

4 is a photograph of shiitake immersion.

5 is alcohol 14% elevation.

6 is alcohol 17% elevation.

7 is the pH change during the storage period of shiitake.

8 is the change in total during the storage period of the shiitake.

9 shows the reduction of reducing sugars during the storage period of shiitake.

10 is a change in alcohol content during storage period of shiitake.

Claims (4)

1) After 1000 parts by weight of non-glutinous rice soaked in water for 12 hours, steamed at 121 ° C. for 30 minutes, cooled to 30 ° C., inoculated with Aspergillus oryzae and incubated for 3 days at 26 ° C. Manufacturing; 2) inoculating 500 mg by weight of the prepared rice koji, inoculated with shiitake grain spawn on white rice and immersing in one stage by putting 500 parts by weight of shiitake mushroom mycelium cultured rice and 1500 parts by weight of water; 3) fermenting the one-step soaked liquor for three days with stirring at 23 ° C. every 12 hours; 4) washing 1500 parts by weight of dry shiitake, and then grinding the mixture at 121 ° C. for 1 hour and cooling to 30 ° C .; And 5) step of fermentation for 8 days at 27 ℃ after two-stage immersion; shiiju production method using a koji comprising. delete 1) 0.3% alpha-amylase (β-amylase) and β-amylase (β- amylase) adding 0.3% of each solution to liquefy after saccharification and immersion in one step; 2) fermenting the one-stage dipped liquor at 23 ° C. for 12 days with stirring at intervals of 12 hours; 3) mixing 1,500 parts by weight of dried shiitake and 1000 parts by weight of shiitake mushroom mycelium cultured rice flour 1,500 parts by weight of water to liquefy the two-stage saccharified water; 4) step of fermentation for 8 days at 27 ℃ after two-stage immersion; production method of shiiju using an enzyme comprising a. Shiitake prepared by the method of claim 1 or 3.

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