KR101402077B1 - A compound mushroom powder process using grain medium and whole soybean curd process using compound mushroom powder - Google Patents

Abstract

The feature of the present invention is to prepare a high-functional edible product which can be used as health food by culturing at two or more mushrooms in a fermented grain medium and then drying and pulverizing the mushrooms while the completed mushroom powder is used to make whole soybean curd, thereby promoting health. The above-mentioned feature of the present invention can be achieved by a method for preparing a composite mushroom powder using a fermented grain medium, comprising the steps of: immersing grain in a composite microorganism fermented liquid, followed by fermentation at a temperature of 22-45°C for 2-5 hours; dehydrating the fermented grain to form a grain medium of which the moisture content is maintained at 30-50%; putting the grain medium in a sterilized culture case and seeding at least two seed starters selected from Tricholoma matsutake, Inonotus Obliquus, Lentinula edodes, Phellinus linteus, Grifola frodosa, Hericium erinaceus, and Ganoderma lucidum in the grain medium; closing the culture case with a stopper, followed by culturing for 9-12 days in a culture room of which the temperature is maintained at 24-30°C; putting the grain medium containing at least two sprouted mushrooms in a sterilizer, followed by sterilization for 10-20 minutes while a pressure of 1-2 atm and a temperature of 120-130°C are applied; drying the completely sterilized mushrooms and grain medium for 4-6 hours while a temperature of 45-55°C is applied; pulverizing the completely dried mushrooms and grain medium together, followed by filtration with a sieve of 100-300 meshes, to complete a mushroom powder.

Description

[0001] The present invention relates to a method for preparing a compound mushroom powder using a fermented grain medium and a method for preparing a front mushroom powder using the compound mushroom powder,

In the present invention, two or more kinds of mushrooms are cultured in a fermented grain medium, dried and crushed to be used in a healthful manner, and the finished mushroom powder is used in the production of a frontal part to produce a high-function food product capable of promoting health The present invention relates to the invention.

Generally, mushroom is a widely used food in many parts of the world because it has a unique aroma and taste. It contains various enzymes to enhance immunity, improve blood circulation, activate immunocompetent cells, And has been reported to the Society.

Mushrooms are difficult to harvest from nature and harvest less, so it is common to grow mushroom fruiting bodies in sawmills such as plastic houses using sawdust or wood.

However, when mushrooms were grown using a facility such as a greenhouse, it took a considerable amount of time to invest in production facilities, and it took a considerable period of time to cultivate the mushroom, so that it was not possible to supply sufficient amounts in time.

In particular, when mushrooms are grown by simply inoculating seeds or seeds into sawdust or trees, high-quality mushrooms having excellent efficacy can not be grown. Therefore, the characteristics of the medium for cultivating mushrooms are raised, and highly functional mushrooms are grown Technology was required.

In addition, when mushrooms are simply cultivated, the mushrooms can not be expected to have more specific and superior efficacy than the respective effects, so that the efficacies of the respective mushrooms are in conflict with each other so that they have better efficacy and can enhance the anti-cancer effect and the immune system And a method for producing the highly functional mushroom powder.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a mushroom culture method in which at least two kinds of mushrooms are cultivated in a special medium fermented with cereals and dried and crushed, The present invention also provides a method for preparing a composite mushroom powder using a highly functional fermented grain medium that can be used for manufacturing a frontal part and improving health, and a method for manufacturing a frontal part using a composite mushroom powder It is.

According to an aspect of the present invention, there is provided a method for producing a fermented microorganism, which comprises: immersing a grain in a fermentation broth of a microorganism and fermenting the fermented broth at a temperature of 22 to 45 ° C for 2 to 5 hours; Dehydrating the fermented cereal to form a cereal medium in which the moisture content is maintained at 30 to 50%; A step of putting the grain medium into a sterilized culture container and inoculating two or more kinds of seeds selected from pine mushroom, mushroom, shiitake mushroom, mushroom, mushroom, mushroom, and myrtle into a grain medium; Incubating the culture vessel for 9 to 12 days in a culture room in which the temperature is maintained at 24 to 30 DEG C by closing the cap of the culture vessel; Adding at least two types of mushroom-grown cereal medium to a sterilizer, sterilizing the mixture at a temperature of 1 to 2 atmospheres and a temperature of 120 to 130 DEG C for 10 to 20 minutes; Drying the sterilized mushroom and the cereal medium at a temperature of 45 to 55 캜 for 4 to 6 hours; And a step of pulverizing the dried mushroom and the cereal medium together and filtering the dried mushroom with a sieve having a particle size of 100 to 300 mesh to complete the mushroom powder. According to the method for producing the mushroom powder using the fermented grain medium, It can be.

As described above, the composite mushroom powder obtained by the above-described manufacturing process is cultivated with mushroom using a medium in which cereal is fermented with a complex microbial fermentation liquid, so that it is rich in various enzymes and has excellent high functionality and high efficacy It is possible to provide a high-quality edible mushroom powder having the above properties.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram sequentially illustrating the manufacturing process of composite mushroom powder according to the present invention; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example

The grains were immersed in the mixed microbial fermentation broth and fed to a fermentation chamber maintained at a temperature of 22 to 45 캜 for fermentation for 2 to 5 hours.

The grains to be immersed in the complex microorganism fermentation broth are selected from the group consisting of soybean, red bean, sorghum, millet, tea, jojoba, brown rice, barley, black rice, wheat and mung bean or a combination thereof Respectively.

Then, the fermented grain was dehydrated to remove water, and a moisture content of 30 to 50% was maintained to form a grain medium (cereal medium).

Next, the grain medium is placed in a sterilized culture container and a step of inoculating two kinds of seeds selected from matsutake mushrooms, mushrooms, shiitake mushrooms, mushrooms, mushrooms, mushrooms, and myrrh Respectively.

The seeds differ depending on the kind of grains and are inoculated with 0,01-0.1 wt% of the grains.

Then, the cap of the culture container was closed, and the culture medium was kept at a temperature of 24 to 30 DEG C to carry out a step of culturing the mushroom for 9 to 12 days.

The mushroom cultivated in the above process forms a fruiting body grown in a size of 3 to 7 mm in the grain medium. In the present invention, the grain medium and the fruiting body are pulverized together.

Then, a step of putting two or more types of mushroom-grown cereal medium into a sterilizer and sterilizing for 10 to 20 minutes was performed.

At this time, the internal temperature of the sterilizer was maintained at 120 to 130 ° C, and a high pressure sterilizer was used in which the internal pressure was maintained at 1 to 2 atmospheric pressure. In the high-pressure sterilizer, a pressure device for sterilizing the inside of a metal case capable of withstanding high pressure by heating and pressurizing steam of about 120 ° C was used.

Then, the sterilized mushroom and the cereal medium were put into a drying chamber and dried at a temperature of 45 to 55 캜 for 4 to 6 hours.

Then, the dried mushroom and the cereal medium were pulverized together and then sieved with a particle having a particle size of 100 to 300 mesh to complete a composite mushroom powder having fine particles.

The complex mushroom powder obtained by the above-mentioned manufacturing process is a mixture culture of mushroom using a medium in which cereal is fermented with a complex microbial fermentation broth. Therefore, when the mushroom powder is ingested for food, It is possible to increase digestion absorption power and to obtain antioxidant effect and at the same time to cultivate two or more kinds of mushroom seeds, each mushroom interferes with each other during culturing and replenishes insufficient components, and beneficial effects It is possible to provide a high-quality edible mushroom powder having high functionality and high efficacy, which is superior in immunity and in conflict with each other.

In addition, since the fermented grain medium and fruiting bodies grown in the size of 3 to 7 mm are crushed together to form edible mushroom powder, a high-functional edible powder is produced which combines the antioxidant effect of the fermented grain and the immunity enhancement effects of the compound mushroom It can be added to various foods and used.

The process for producing the complex microbial fermentation liquid used for the fermentation of the cereal is as follows.

That is, it is preferable that the fermentation step is a primary lactic acid fermentation step in which 0.3 to 0.8 wt% of salt is added to the total weight of the herbal medicines, the fermented lactic acid bacterium is added and fermented, A step of fermenting a second lactic acid bacterium to which a water soluble propolis is added in an amount of 0.5 to 2% by weight based on the fermented product of the second lactic acid bacterium, A fourth fermentation step of inoculating and fermenting actinomycetes, filamentous fungi, kojuco, hwangguk gum, and acetic acid bacteria to yeast fermented product, adding 0.05 to 1 wt% of glycerin to the fourth fermented product, homogenizing at a high speed and dispersing, The complex microbial fermentation broth is completed.

Examples of the microbial fermentation broth manufacturing process are as follows.

0.3 to 0.8% by weight of salt was added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria was added thereto. The fermented product was fermented in a fermenter maintained at a temperature of 30 to 40 캜 for about 2 days and then subjected to pressure distillation to obtain an extract. Fermentation step of fermenting primary fermented lactic acid fermented for 7 to 10 days in a fermenter maintained at a temperature of 40 ° C.

The term "herbal medicine" means a medicament obtained from a natural source, such as an oak leaf, a leaf, a dandelion, a pupa, a crab, a lobule, a cinnamon, a songson, a wormwood, a hovenous fruit, a mistletoe, Was used as the herbal medicine.

The lactic acid bacteria used were Lactobacillus luteri, Lactobacillus casei, Lactobacillus lafflata, Lactobacillus acidophilus, and combinations thereof.

The distillation method was used in which the pressure distillation was performed by applying a pressure higher than atmospheric pressure to the distillation apparatus.

Next, a fermentation step of a second lactic acid bacterium was carried out by adding 0.1 to 0.5% by weight of water-soluble propolis to the fermented product of the first lactic acid bacteria, adding lactic acid bacteria, and fermenting the fermented product in a fermenter maintained at a temperature of 30 to 40 ° C for about 2 days.

The water-soluble propolis itself is a substance having an antioxidative effect, but the microbial fermentation broth according to the present invention can achieve a significantly higher antioxidative effect than the antioxidative effect obtained by the simple addition of propolis.

Next, a fermentation step of the third yeast strain, in which 0.5-2 wt% of minerals were added to the fermented secondary lactic acid bacteria and yeast strains were added thereto and fermented in a fermenter maintained at a temperature of 30-40 ° C for about 2 days, was performed.

The "minerals" used minerals that are nutrients that are relatively small in quantity for growth, maintenance and reproduction of the human body.

The yeast may be any yeast that can be used for conventional yeast fermentation, and Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof is used.

Next, a fourth fermentation step in which the actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukguk and acetic acid bacteria were inoculated into the fermentation product of the third yeast strain and fermented in a fermenter kept at a temperature of 30 to 40 캜 for about 2 days was carried out.

The actinomycetes used Streptomyces griseus, Streptomyces aureus, Streptomyces abisoflavus, or a combination thereof.

The filamentous fungi used were filamentous fungi and fruiting bodies produced by Aspergillus, Penicillium, and Rhizopus.

The Bacillus subtilis may be selected from the group consisting of Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus, ) Or a combination thereof.

Then, 0.05 to 1% by weight of glycerin was added to the fourth fermentation product, and homogenized at high speed and dispersed. Then, the fermentation was carried out in a fermenter maintained at a temperature of 10 to 30 캜 for about 2 days, .

The above-mentioned "glycerin" is a food additive having the formula C ₃ H ₅ (OH) ₃ , a molecular weight of 92.10 and being highly hygroscopic, water-soluble and having about one-third of sucrose.

The high-speed dispersing operation was performed to homogenize a mixture of the fourth composite fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1000 rpm.

The fermentation broth of the microorganism completed by the fifth fermentation is not only excellent in antioxidative effect itself but also contributes to the enzymatic action when ingested and promotes digestion and absorption by ingesting food after ingestion, The effect of suppressing the proliferation of the cells.

Meanwhile, the process of manufacturing the front head using the compound mushroom powder completed by the above-mentioned manufacturing process is as follows.

66 to 70% by weight of soybean flour peeled and ground, 27 to 31% by weight of compound mushroom powder, and 2 to 4% by weight of vegetable powder; Mixing soymilk powder with water to make soymilk, adding soymilk to a heating vessel, and heating the mixture at a temperature of 110 to 120 캜; Cooling the heated soymilk, adding a natural material coagulant, and stirring and evenly mixing the natural coagulant; The coagulated material is put into a packaging container and sealed to form a completely frozen state with the shape of the tofu being maintained, thereby completing the frontal part.

Hereinafter, examples of the method of manufacturing the front head portion are as follows.

A step of uniformly mixing 66 to 70 wt% of soybean flour ground, 27 to 31 wt% of compound mushroom powder, and 2 to 4 wt% of vegetable powder so as to have a grain size of 200 to 300 mesh after peeling the bean (soybean) Respectively.

The vegetable powder was selected from the group consisting of one hundred years of fresh water, carrot, gardenia, spinach, chlorella, or a combination thereof, and then dried to obtain a powder having a particle size of 200 to 300 mesh.

Then, powder of the powder mixed evenly was mixed with water to make soymilk, soy milk was added to the heating vessel, and the mixture was heated at a temperature of 110 to 120 캜 for boiling.

At this time, the internal pressure of the heating vessel was heated to 10 to 20 minutes so that the pressure was 0.7 to 1 atm.

Then, the heated soymilk was cooled, and then a natural material coagulant was added thereto, followed by uniform stirring and coagulation.

The cooling (cooling) of the soybean milk was allowed to proceed at room temperature and gradually cooled to remove the remaining heat in the soybean milk to prevent continuous heat denaturation.

Wherein the natural material coagulant is selected from the group consisting of gugija, bokbunja, omija, green tea, ginseng, or a combination thereof. The natural material is pulverized, fermented with lactic acid bacteria for 6-8 days, 2% by weight.

Subsequently, the solidified material was put into a packaging container and cooled at 8 to 10 DEG C to complete the head portion while maintaining the shape of the head portion in a completely solidified state.

The frontal part completed by the above-mentioned manufacturing process can provide a high-functional, high-quality frontal part rich in various enzymes by using the compound mushroom powder, and at the same time, the bean husk is peeled off and solidified as it is. It is possible to manufacture the frontal part by using an affinity manufacturing method which not only can realize the best nutrition formula containing all but also does not cause scum and does not generate wastewater during processing and does not cause environmental pollution.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims (4)

Fermenting the grains at a temperature of 22 to 45 캜 for 2 to 5 hours by immersing the grains in a complex microorganism fermentation broth;
Dehydrating the fermented cereal to form a cereal medium in which the moisture content is maintained at 30 to 50%;
A step of putting the grain medium into a sterilized culture container and inoculating two or more kinds of seeds selected from pine mushroom, mushroom, shiitake mushroom, mushroom, mushroom, mushroom, and myrtle into a grain medium;
Incubating the culture vessel for 9 to 12 days in a culture room in which the temperature is maintained at 24 to 30 DEG C by closing the cap of the culture vessel;
Adding at least two types of mushroom-grown cereal medium to a sterilizer, sterilizing the mixture at a temperature of 1 to 2 atmospheres and a temperature of 120 to 130 DEG C for 10 to 20 minutes;
Drying the sterilized mushroom and the cereal medium at a temperature of 45 to 55 캜 for 4 to 6 hours;
And a step of grinding the dried mushroom and the cereal medium together and filtering the dried mushroom with a sieve having a particle size of 100 to 300 mesh to complete the mushroom powder.
The method according to claim 1,
The grains to be immersed in the complex microorganism fermentation broth are selected from the group consisting of soybean, red bean, sorghum, millet, tea, sake, yulmu, brown rice, barley, black rice, wheat, mung bean,
The complex microorganism fermentation broth used for the fermentation of the cereals comprises,
Fermenting the primary lactobacillus fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicines, adding lactic acid bacteria to the fermented product, and then subjecting the obtained extract to fermentation;
A second lactic acid fermentation step of adding 0.1 to 0.5% by weight of water-soluble propolis to the first lactic acid fermented product and fermenting the same by adding lactic acid bacteria; adding 0.5 to 2% by weight of minerals to the second lactic acid fermented product; Fermenting the third yeast strain to ferment;
A fourth fermentation step of inoculating and fermenting actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyun, and acetic acid bacteria in the fermented product of the third yeast;
Wherein the mixed microbial fermentation broth is completed by adding 5 to 10% by weight of glycerin to the 4 < th > fermentation product and then homogenizing at high speed and then fermenting the fermented product. Way.
27 to 31 wt% of the composite mushroom powder obtained by the manufacturing method of claim 1, 66 to 70 wt% of soybean flour peeled and ground with soybean, and 2 to 4 wt% of vegetable powder;
Mixing soymilk powder with water to make soymilk, adding soymilk to a heating vessel, and heating the mixture at a temperature of 110 to 120 캜;
Cooling the heated soymilk, adding a natural material coagulant, and stirring and evenly mixing the natural coagulant;
Wherein the solidified material is put into a packaging container and sealed to complete the frontal portion while maintaining the shape of the tofu, thereby completing the frontal portion.
The method of claim 3,
The vegetable powder may be one selected from the group consisting of 100 milliseconds, carrot, gardenia, spinach, chlorella, or a combination thereof, and then pulverized to have a particle size of 200 to 300 mesh.
Wherein the natural material coagulant is selected from the group consisting of gugija, bokbunja, omija, green tea, and kuzuchu, or a combination thereof. The natural material is pulverized and fermented with lactic acid bacteria for 6-8 days, % Of the total mushroom powder.

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