KR102140382B1 - Composition comprising fungi mycelia complex and red rice for rice cooking - Google Patents

Abstract

The present invention relates to an additive for cooking, including brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, complex cultured mushroom mycelium powder cultured on rice barley, complex cultured mushroom mycelium powder cultured on red rice brown rice, and dried shiitake mushroom slices. Additives for cooking include complex cultured mushroom mycelium powder and red rice brown rice, and various nutrients and rich taste components such as beta glucan produced by fermentation of mushroom culture or red yeast rice strain are added in a nutritious manner. It is also possible to cook valuable rice.

Description

Additive for cooking containing mixed culture mycelium and red rice brown rice {Composition comprising fungi mycelia complex and red rice for rice cooking}

The present invention relates to an additive for cooking containing red yeast rice and mixed culture mycelium. In more detail, the present invention is an additive for cooking, including brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, mixed cultured mushroom mycelium powder cultured in rice barley, mixed cultured mushroom mycelium powder cultured in red rice brown rice and dried shiitake mushroom slices. It is about.

Rice, along with wheat, is an important agricultural product worldwide and is used as a staple in Asia as well as domestically. Rice has a higher content of calories and protein per unit weight than other grains, but lacks amino acids, such as tryptophan and lysine, and lacks minerals, such as minerals, which are essential for the human body.

In particular, since minerals as nutrients contained in rice are mostly removed in the process of washing or washing rice, when rice is consumed as a staple food, nutritional imbalance may be caused by lack of mineral components. If you continue to consume the white rice from which the embryo has been removed as a staple food, you can easily feel the fatigue of your body, obesity, brain activity becomes dull, and it is easy to fall into a helpless state. Especially in the absence of vitamin B1 in the metabolism of carbohydrates, the metabolic process by the TCA cycle, which creates the energy necessary for life, cannot be normally performed, and the energy production is rapidly reduced, and pyruvic acid generated in the corresponding pathway accumulates and the body fluid Tilts to acidity, thereby weakening the body's resistance to bacterial infections and causing acid poisoning symptoms, ie vitamin B1 deficiency.

In addition, adult diseases such as hypertension, arteriosclerosis, and diabetes are increasing due to recent changes in diet, and the main cause of such diseases is meat or white rice-based meals.

Hongguk-gyun (紅麴菌) is a fungus belonging to the genus Hongas (Monascus sp.) of Hemscomycetaceaw, and has been widely used as food in China and Taiwan for a long time. Hongguk (紅麴) means red yeast, and the Chinese Emperor's breast was first adopted as an imperial food 2200 years ago and used as a herbal medicine to improve blood circulation. Became. Hongguk-gyun produces a large amount of red-colored pigments, and the name Hongguk-gyun comes from such properties. Currently, about 70 strains of Hongkuk bacteria have been identified and separated.

In addition to the use of honggukgyun as a natural food coloring, honggukgyun is known to have a physiologically active effect, and is also used as a herbal medicine. As a medicinal effect of honggukgyun, it improves blood flow and strengthens the intestines to refresh the stomach. It is written that it is said to be made.

Currently, in Japan, as well as traditional foods such as liquor and miso, as well as confectionery, tofu, and noodles, red yeast rice is used. For red yeast rice powder, the annual demand is about 650 tons, forming a market of 70 billion won. On the other hand, in the United States, solid cultured red yeast rice products are recognized as cholesterol-lowering foods and are sold as health supplements and medicines. Research on functional foods including functions of anti-cancer, antibacterial, cholesterol biosynthesis, and blood pressure lowering of Hongkuk bacteria has been actively conducted. However, there have not been many edible methods of edible use in Korea.

Chaga ( Inonotus obliquus ) is a fungus that is parasitic on birch and alder trees that grow in cold regions such as Russia, Canada, and Hokkaido, Japan. In Japan, chaga has been reported to be effective in preventing hepatitis C and treating liver cancer, and in the United States, chaga is classified as a special natural substance and is being developed as a future pharmaceutical and health food. It has been reported that in Korea, Chaga mushrooms were used for gastric cancer patients and diabetics in private, and the effect was superior to other mushrooms. In addition, chaga has been reported to be effective in increasing body resistance, suppressing tumor development, and whitening.

Phellinus linteus ( Pellinus linteus ) is also called woody mud mushroom. It grows naturally on the mulberry trunk and is yellow except for the surface of the stem. In the beginning, the mud mass appears to be agglomerated, and after it grows up, it is called a snowflake because it looks like a tree stump. Since ancient times, mushrooms have been used for uterine bleeding, menstrual disorders, etc. Recently, it has been reported that it has excellent effects on tumor suppression, strengthening of immunity and whitening.

Ganoderma lucidum occurs in broad-leaved roots in summer. It is also known as Qin Shi Huang's Bullo-cho, and in the Bonchogangmok, this mushroom, along with ginseng, is placed in the class of medicine. Yeongji mushrooms are known to have effects such as tonic, Jinhae, and small species, which are effective for respiratory diseases, nervous breakdown, heart disease, high blood pressure, lower cholesterol, and have anti-cancer effects.

On the other hand, in order to use the mushrooms as a mixed raw material of pharmaceuticals and functional foods, mushrooms that are fruit trees must be collected and used, but the mushrooms themselves do not reproduce well in nature, and harvesting and abuse cause resource depletion and ecosystem destruction. There is a problem. A method of cultivating fruiting bodies using sawdust or the like is sometimes used, but such a method only takes months to grow. It does not meet the demand for mass production because of the difficulty of supplying raw materials for industrial use, and also requires a large amount of production facilities and expenses. As described above, although the mushrooms are effective as anti-cancer agents or immune enhancers, their supply is limited and not widely utilized because mass production and rapid production are not easy. Accordingly, research on a mass culture method capable of producing a mycelium having an effect equivalent to that of a mushroom fungus fruit has been actively conducted on the mushrooms.

Republic of Korea Patent Registration No. 10-922311 discloses a method for complex cultivation of chaga mushroom, circumference mushroom, youngji mushroom, zinnia mushroom, and cordyceps mycelium. The hybrid culture method of the Republic of Korea Patent Registration No. 10-1652035 discloses a method of culturing a complex mushroom mycelium of chaga mushroom, falcon mushroom and zinnia mushroom. However, the complex culture mycelium differs depending on its culture conditions, such as its own enzyme activity or beta glucan content, and can produce different tastes and flavors even when food is processed using it.

Accordingly, the present inventors prepared the additives for cooking containing the mixed culture mycelium of red ginseng brown rice produced through the fermentation method of red yeast rice, chaga mushrooms obtained through the new complex culture method, youngji mushrooms, and yellow mushrooms, as well as nutrition and taste as well as nutrition. Alternatively, the present invention has been completed by suggesting that a rice functionally excellent in production can be produced.

Republic of Korea Registered Patent No. 10-1358648 (Invention name: Complex culture method of chaga mushroom, shiitake mushroom and young manji mushroom using mushroom extract, Applicant: Tae Bong Lee, Registration Date: January 28, 2014) Republic of Korea Registered Patent No. 10-1652035 (Invention name: Chaga mushroom, Phellinus linteus and Matsutake mushroom complex mushroom mycelia production method, Applicant: Kiwoon Corporation, Registration Date: August 23, 2016) Republic of Korea Patent Publication No. 10-2006-0134652 (Name of the invention: functional rice by cultivation of Hong Kook-kyun and its manufacturing method, Applicant: Doo-Rwon Co., Ltd., Publication date: December 28, 2006) Republic of Korea Patent Publication No. 10-2000-0018859 (Name of invention: Method of cooking using cultured grains of Basidiomycetes, Applicant: Sang-Oh Ha, Publication date: April 6, 2000)

An object of the present invention is to provide an additive for cooking containing red yeast rice and mixed culture mycelium. In more detail, the object of the present invention is a rice brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, composite cultured mushroom mycelium powder cultured in rice barley, composite cultured mushroom mycelium cultured in red rice brown rice and dried shiitake mushroom slices It is to provide an additive for the use.

The present invention relates to an additive for cooking, including brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, complex cultured mushroom mycelium powder cultured on rice barley, complex cultured mushroom mycelium powder cultured on red rice brown rice, and dried shiitake mushroom slices.

The red yeast rice powder may be prepared as a powder by mixing 0.1 to 1 g of red ginseng bacteria ( Monascus Pilosus ) per 100 g of sterile soaked brown rice, incubating at 30 to 35° C. for 4 to 10 days, followed by drying.

The composite cultured mushroom mycelium powder cultured on the rice barley can be prepared by the following method. Preferably, (first step) step of inoculating fruiting bodies of chaga mushroom, locust mushroom and scallop mushroom into PDA (Potato Dextrose Agar), respectively, and then culturing the mycelium of each mushroom separately;

(Second step) The step of inoculating the mycelia of three types of chaga, manor and cultivated mushrooms cultured in the first step into PDB (Potato Dextrose Broth);

(Step 3) Incubating the PDB (Potato Dextrose Broth) inoculated with three mycelium for 4-6 weeks;

(Step 4) Rice barley obtained by immersing the rice barley for 4-8 hours and then dewatering, adding 0.5-2 parts by weight of calcium carbonate based on 100 parts by weight of dehydrated barley, and sterilizing at 120-125°C for 30 minutes to 2 hours Inoculating the medium with the mycelium obtained through the third step of culture;

(Step 5) obtaining a cultured mycelium by further culturing the mycelium inoculated in the rice barley medium for 4 to 7 weeks; And,

(Step 6) drying the complex culture mycelium and preparing it as a powder; can be prepared, including.

The mixed cultured mushroom mycelium powder cultured in the red rice brown rice,

(Step 1) Inoculating the fruiting body tissues of chaga mushroom, manor mushroom, and yellow mushroom into PDA (Potato Dextrose Agar), respectively, and then culturing the mycelium of each mushroom separately;

(Second step) The step of inoculating the mycelia of three types of chaga, manor and cultivated mushrooms cultured in the first step into PDB (Potato Dextrose Broth);

(Step 3) Incubating the PDB (Potato Dextrose Broth) inoculated with three mycelium for 4-6 weeks;

(Step 4) Prepare 100% brown rice brown rice obtained by culturing 4-10 days at 30~35℃ by mixing 0.1~1g of red ginseng bacteria ( Monascus Pilosus ) per 100g of sterilized soaked brown rice. Inoculating the mycelium obtained through the cultivation of the third step into the red rice brown rice medium obtained after adding 2 parts by weight of calcium carbonate;

(Step 5) obtaining a cultured mycelium by further culturing the mycelium inoculated in the red rice brown medium for 4-7 weeks; And,

(Step 6) drying the complex culture mycelium and preparing it as a powder; can be prepared, including.

Hereinafter, the present invention will be described in detail.

The present invention relates to an additive for cooking, including brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, complex cultured mushroom mycelium powder cultured on rice barley, complex cultured mushroom mycelium powder cultured on red rice brown rice and dried shiitake mushroom slices, preferably For example, when the additive for cooking is 100% by weight, 25 to 45% by weight of brown rice powder, 20 to 40% by weight of glutinous rice brown rice powder, 5 to 15% by weight of red rice brown rice powder, mixed cultured mushroom mycelium powder cultured on rice barley 5 to 15% by weight, 5 to 15% by weight of the composite cultured mushroom mycelium powder cultured in red yeast rice and 3 to 7% by weight of dried shiitake mushrooms may be included.

In addition, the additive for cooking may further include rice bran powder, black bean powder, soybean powder, germinated brown rice powder and mung bean powder. When the additive for cooking is set to 100% by weight, each is added to be 2 to 5% by weight. Can be.

In the present invention, red rice brown rice can be prepared by mixing 0.1 to 1 g of red ginseng bacteria ( Monascus Pilosus ) per 100 g of sterilized soaked brown rice and incubating at 30 to 35°C for 4 to 10 days, after which it is prepared as it is to prepare a medium of a complex cultured mycelium It can be used as a raw material or dried to produce a powder. The soaked brown rice can be used after immersing the dried brown rice in water for 0.5 to 2 hours, after removing only the water in the soaked state, and heat-treating it at 120 to 125°C for 15 to 30 minutes at 1.1 to 1.3 atmospheres. It is desirable to do.

In the method for preparing the composite cultured mushroom mycelium powder cultured on the rice barley or the method for producing the composite cultured mushroom mycelium cultured on red rice brown rice, the culture of the mycelium in the third step is performed at 10-30% relative humidity and 25-30°C. It is desirable to do. In addition, it is preferably cultured for the first 1 to 2 weeks, but it is preferable to stir for 1 to 5 minutes for 1 to 2 times on a daily cycle, and then it is good for culturing the mycelium with stirring at 50 to 150 rpm. Likewise, the culture of the fifth step is preferably performed at 40-60% relative humidity and 25-30°C.

PDA (Potato Dextrose Agar) used for the cultivation of mushroom mycelium in the present invention is prepared by sterilizing one containing a total volume of 1ℓ, potato starch 3~5g, dextrose 10~30g, agarose 10~30g Can. At this time, water may be added to a total volume of 1 liter as a residual amount. The sterilization is preferably carried out for at least 120 to 125°C and 1.1 to 1.3 atmospheres for 15 to 20 minutes. The most preferred manufacturing conditions for PDA (Potato Dextrose Agar) may be sterilized by adding water to a total volume of 1 liter of potato starch 4 g, dextrose 20 g and agarose 15 g.

In addition, in the present invention, PDB (Potato Dextrose Broth) used for cultivation of mushroom mycelium may be prepared by further adding water instead of agarose in the manufacturing conditions of PDA (Potato Dextrose Agar). The most preferable manufacturing conditions of PDB (Potato Dextrose Broth) may be sterilized by adding water so that 4 g of potato starch and 20 g of dextrose have a total volume of 1 liter.

In the method for preparing the composite cultured mushroom mycelium powder cultured on the rice barley or the method for producing the composite cultured mushroom mycelium powder cultured on red rice brown rice, when each mushroom fruiting body is separately cultured in the first step, each mushroom fruiting body piece is respectively After inoculation with PDA (Potato Dextrose Agar), it is preferable to incubate at 25 to 30°C for 1 to 3 weeks, and the incubation period at this time can be appropriately adjusted within 1 to 3 weeks depending on the growth ability of the mushroom fruiting body. In addition, it is more preferable that the relative humidity at the time of incubation under these conditions is 10 to 60%. Mycelium growth can be slow even when the humidity is less than 10% or exceeds 60%.

However, when the incubation period is less than 1 week, the mycelium may not grow well enough to activate the subsequent liquid culture, and even after 3 weeks, the mycelium culture may not be performed well during the subsequent liquid culture. In addition, even if the culture temperature is less than 25°C or more than 30°C, it is also undesirable because it affects the mycelial culture during liquid culture.

In the method for preparing the composite cultured mushroom mycelium powder cultured on the rice barley or the method for producing the composite cultured mushroom mycelium cultured in red rice brown rice, when the three types of mycelium are inoculated into PDB (Potato Dextrose Broth) in the second step, When inoculating the mycelium of each mushroom cultured in the first step, the mycelium may be inoculated to a similar extent, but more preferably, each cultured mycelium is cut into 0.5 to 2 mm square and 3 for each mushroom mycelium Three mycelium can be inoculated into PDB (Potato Dextrose Broth) by ~7 sections.

In the method for producing a composite cultured mushroom mycelium powder cultured on the rice barley or a method for producing a composite cultured mushroom mycelium powder cultured in red rice brown rice, it is preferable to perform the culture of the mycelium in the third step at 25 to 30°C. When the temperature is less than 25°C, the mycelium may not grow well, and even if it exceeds 30°C, the culture of the mycelium may also be slow. In addition, it is preferably cultured for the first 1 to 2 weeks, but it is preferable to stir for 1 to 5 minutes for 1 to 2 times on a daily cycle, and then it is good for culturing the mycelium with stirring at 50 to 150 rpm. On the other hand, the relative humidity at the time of incubation under these conditions is not particularly limited, but preferably, the relative humidity is 10 to 30%.

In the method for preparing a composite cultured mushroom mycelium powder cultured on the rice barley or a method for producing a composite cultured mushroom mycelium powder cultured on the red rice brown rice, in the fourth step, the culture of the third stage is based on the rice barley medium or the red rice brown rice medium 1 kg. The obtained mycelium can be inoculated 1 to 10 ml in a culture state. At this time, if the mycelium culture medium is inoculated with less than 1 ml, the additional culture in the rice barley medium or red rice brown rice medium may not be well performed, and even if the culture medium is inoculated in excess of 10 ml, the culture is not activated, which is not preferable.

In the method for producing a composite cultured mushroom mycelium powder cultured on the rice barley, the rice barley medium of the fourth step is immersed in the rice barley for 4-8 hours and then dehydrated, and 0.5-2 parts by weight of calcium carbonate based on 100 parts by weight of the dehydrated rice barley After the addition may be obtained by sterilization at 120 ~ 125 ℃ 30 minutes ~ 2 hours. At this time, if rice barley is not sufficiently immersed in water and water is immersed for less than 4 hours, water during cultivation of the mycelium may not be enough to use rice barley as a source of nutrients. Since it is not absorbed by rice barley, it has the effect of delaying only the manufacturing time, which is undesirable.

In the method for producing a composite cultured mushroom mycelium powder cultured on the rice barley or a method for producing a composite cultured mushroom mycelium powder cultured on red rice brown rice, the culture of the fifth step is preferably performed at 25 to 30°C. When the culture temperature is less than 25°C, the mycelium may not grow well, and the culture of the mycelium may be slow even if it exceeds 30°C. Further, it is more preferable that the relative humidity at the time of culturing under these conditions is 40 to 60%. Mycelium growth can be slow even if the humidity is less than 40% or exceeds 60%.

In the present invention, the composite cultured mycelium can be prepared as a composite cultured mycelium powder through a drying and powdering step while containing rice barley medium or red rice brown rice medium.

In the present invention, the brown rice powder, the glutinous rice brown rice powder, the red rice brown rice powder, the complex cultured mushroom mycelium powder cultured on the rice barley, the mixed cultured mushroom mycelium powder cultured on the red rice brown rice, each sample through a conventional food powder manufacturing apparatus or a food grinder. The dried shiitake mushroom slices (dried shiitake mushroom flakes) can be dried into fine powdered state and dried into pieces of shiitake mushrooms having a moisture content of 13% by weight or less, then cut into pieces having a length of 0.5 to 1 cm and a thickness of 0.1 to 0.5 cm. Can be used.

It is preferable to add 0.01 to 5 parts by weight based on 100 parts by weight of dry grains as the additive for cooking of the present invention, and it is good to add the dried grains immediately before cooking rice. As dry grains used to cook rice, any grains such as non-glutinous rice, glutinous rice, millet, crude, chajo, barley, charcoal, barley, wheat, oats, green beans, soybeans, and black beans can be used.

On the other hand, rice cooked as a cooking additive of the present invention has the effect of reducing blood sugar or reducing cholesterol in the blood, and is characterized by having an effect of improving hyperglycemia or hypercholesterolemia, thereby improving hyperglycemia or hypercholesterolemia through the present invention It is possible to make rice.

The present invention relates to an additive for cooking, including brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, complex cultured mushroom mycelium powder cultured on rice barley, complex cultured mushroom mycelium powder cultured on red rice brown rice, and dried shiitake slices, Additives for cooking include complex cultured mushroom mycelium powder and red rice brown rice, and various nutrients and rich taste components such as beta glucan produced by fermentation of mushroom culture or red yeast rice strain are added in a nutritious manner. It is also possible to cook valuable rice.

Korean Patent Registration No. 10-1358648 or Korean Patent Registration No. 10-1652035 discloses a method for complex cultivation of mushrooms, but is not disclosed about using it as an additive for cooking. On the other hand, Korean Patent Publication No. 10-2006-0134652 discloses a method for producing red ginseng rice, and Korean Patent Publication No. 10-2000-0018859 discloses a cooking method using cultivated grains of basidiomycetes. It can be said to be a different technique.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to sufficiently convey the spirit of the present invention to those skilled in the art so that the contents introduced herein are thorough and complete.

<Example 1. Preparation of brown rice brown rice>

The brown rice was washed twice with purified water and then immersed for about 1 hour by adding excess distilled water. The immersed brown rice was taken out to remove water, and then sterilized at a temperature of 121° C. and 1.2 atmospheres for about 20 minutes, and then cooled at room temperature. After sterilization, Monascus Pilosus was mixed with 0.5 g per 100 g of chilled brown rice, and then cultured for 5 days in an incubator at 33±2 °C and humidity of 90±5%. After that, some of the red yeast rice cultivated with red yeast rice is left as it is for the mixed culture of mushrooms, and dried at around 60℃ in a dryer to powder the remaining red yeast rice so that the moisture content is less than 10%. It was dried and powdered to obtain red rice brown rice powder.

<Example 2. Combined cultivation of Chaga mushroom, Youngji mushroom and Phellinus linteus mycelium cultured in rice barley>

Chaga mushrooms, ganoderma mushrooms, and fruit mushrooms were isolated and inoculated into PDA, and then cultured for 2 weeks at 27-29°C. After preparing the PDB medium subdivided into 100 ml units, each mushroom mycelium cultured in PDA was cut into 1 mm square using a scalpel, and 5 strains of three strains cut per bottle of Erlenmeyer flask containing PDB medium were combined in 5 sections. It was inoculated.

The inoculated medium was still cultured in a BOD incubator (Bio-Oxygen Demand incubator, low temperature incubator) for 1 week at 27 to 28°C and 20% humidity, but was stirred for about 1 minute each day during the culture. After one week, the mixed inoculated flask was transferred to a shaker incubator and incubated at 27°C and 100 rpm for 4 weeks to prepare a mixed culture mycelium culture.

The rice barley was immersed for 6 hours and then dehydrated for 8 hours, mixed evenly by adding 1 g of calcium carbonate based on 100 g of dehydrated barley, and sterilized at 121° C. for 1 hour in a high pressure sterilizer to prepare a rice barley medium. After completion of sterilization, 5 ml of the culture medium of the mixed culture mycelium cultured for 5 weeks per 1 kg of barley medium cooled to 25° C. was dispensed and inoculated. After inoculation, the cells were cultured for 30 days in a culture room maintained at a temperature of 26 to 28°C and a humidity of 45 to 50%.

After the culture was completed, a part of the mixed culture mycelium was dried into a powder with rice barley, dried at 57 to 60° C. for 24 hours, and pulverized using a pin mill to prepare a powder.

<Example 3. Combined cultivation of Chaga mushroom, Yeongji mushroom and Phellinus linteus mycelium cultured in red rice brown rice>

Composite culture of mushrooms was performed in the same manner as in Example 2, but instead of dehydrated rice barley, hybrid culture was performed using undried red rice brown rice prepared in Example 1 (Hongkook brown rice was already sterilized once, and then red yeast rice bacteria). Since it was cultured, the step of sterilization after the addition of calcium carbonate was omitted).

<Example 4. Preparation of additives for cooking containing brown rice brown rice>

Brown rice powder, glutinous rice brown rice powder, red rice brown rice powder of Example 1, composite cultured mushroom mycelium powder cultured on rice barley of Example 2, mixed cultured mushroom mycelium powder cultured on red rice brown rice of Example 3, and dried shiitake mushroom pieces Mixing as described above to prepare an additive for cooking.

Raw material name Weight (g) Example 4-1 Example 4-2 Example 4-3 Example 4-4 Example 4-5 Brown rice powder 35 30 40 25 30 Glutinous rice brown rice powder 30 40 20 37 25 Red rice brown rice powder of Example 1 10 5 14 15 5 Complex cultured mushroom mycelium powder cultured in rice barley of Example 2 10 15 5 5 10 Complex culture cultured in red rice brown rice of Example 3
Mushroom Mycelium Powder 10 5 14 15 10 Dried shiitake mushroom pieces (flakes) 5 5 7 3 5 Rice bran powder 0 0 0 0 3 Black bean powder 0 0 0 0 3 Soybean powder 0 0 0 0 3 Germinated brown rice powder 0 0 0 0 3 Mung bean powder 0 0 0 0 3 Sum 100 100 100 100 100

<Comparative Example 1. Preparation of mycelium to be compared-i>

Mycelium was prepared under the conditions shown in Table 2 below.

Condition Characteristic Comparative Example 1-1 In the method of Example 1, instead of complex inoculation of the mycelium of the three mushrooms, only the chaga mushroom mycelium was inoculated into the PDB in a single manner to make the subsequent cultivation process the same. Comparative Example 1-2 In the method of Example 1, instead of complex inoculation of the mycelium of the three mushrooms, only the young mycelium mushroom mycelium was inoculated into the PDB to make the subsequent cultivation process the same. Comparative Example 1-3 In the method of Example 1, instead of complex inoculation of the mycelium of the three mushrooms, only the situation mushroom mycelium was inoculated into the PDB to make the subsequent culture process the same. Comparative Example 1-4 In the method of Example 1, the PDB culture step was omitted, and the mycelium of the three mushrooms was directly inoculated into the rice barley medium, and instead, the culture period was additionally performed as much as the PDB culture step. Comparative Example 1-5 After performing the PDB culture step in the method of Example 1, again inoculated with a new PDB medium to perform additional liquid culture for 30 days (the process of culturing in rice barley medium is omitted)

<Comparative Example 2. Preparation of mycelium to be compared-ii>

By the method of Preparation Example 1 and Example 1 of Republic of Korea Patent Registration No. 10-1652035, a hybrid culture mycelia of chaga mushroom, situation mushroom and zinnia mushroom was prepared.

<Comparative Example 3. Preparation of mycelium to be compared-iii>

As in Comparative Example 2, a composite cultured mycelium was prepared by the method of Preparation Example 1 and Example 1 of Korean Patent Registration No. 10-1652035, but a composite cultured mycelium was prepared by using Youngji mushroom instead of the blossom mushroom.

<Comparative Example 4. Preparation of mycelium to be compared-iv>

By the method of Example 1 of Korean Patent No. 10-1358648, a hybrid culture mycelia of Chaga mushroom, Yeongji mushroom and Phellinus linteus was prepared.

<Comparative Example 5. Preparation of additives for comparative group cooking-i>

Brown rice powder, glutinous rice brown rice powder, red rice brown rice powder of Example 1, composite cultured mushroom mycelium powder cultured on rice barley of Example 2, mixed cultured mushroom mycelium powder cultured on red rice brown rice of Example 3 and dried shiitake mushroom pieces The mixture was mixed as described above to prepare additives for the comparison group.

Raw material name Weight (g) Comparative Example 5-1 Comparative Example 5-2 Comparative Example 5-3 Comparative Example 5-4 Comparative Example 5-5 Brown rice powder 50 0 0 0 5 Glutinous rice brown rice powder 10 0 0 0 5 Red rice brown rice powder of Example 1 30 30 50 50 25 Complex cultured mushroom mycelium powder cultured in rice barley of Example 2 0 30 50 0 30 Complex culture cultured in red rice brown rice of Example 3
Mushroom Mycelium Powder 0 40 0 50 30 Dried shiitake mushroom pieces (flakes) 10 0 0 0 5 Sum 100 100 100 100 100

<Comparative Example 6. Preparation of additives for comparative group cooking-ii>

In the same manner as in Example 4-1, an additive for cooking the comparative group was prepared, but as shown in Table 4 below, 10 g of the composite cultured mushroom mycelium powder cultured on the rice barley of Example 2 and the composite cultured mushroom cultured on the red rice brown rice of Example 3 Instead of 10 g of mycelium powder, the total amount of them was replaced with 20 g of mushroom mycelium powder of Table 4 below to prepare additives for cooking.

Condition Mushroom Mycelium Powder of Example 2 and Mushroom Mycelium Powder of Example 3 Comparative Example 6-1 Using 20 g of mushroom mycelium powder of Comparative Example 1-1 Comparative Example 6-2 Using 20 g of mushroom mycelium powder of Comparative Example 1-2 Comparative Example 6-3 Using 20 g of mushroom mycelium powder of Comparative Example 1-3 Comparative Example 6-4 Use of 20 g of mushroom mycelium powder of Comparative Example 1-4 Comparative Example 6-5 Use of 20 g of mushroom mycelium powder of Comparative Example 1-5 Comparative Example 6-6 Using 20 g of mushroom mycelium powder of Comparative Example 2 Comparative Example 6-7 Using 20 g of mushroom mycelium powder of Comparative Example 3 Comparative Example 6-8 Using 20 g of mushroom mycelium powder of Comparative Example 4

<Experimental Example 1. Confirmation of beta-glucan content>

The content of beta-glucan of the mushroom mycelium cultured in the present invention was measured by requesting the Korea Institute of Analysis and Technology. As a result, as shown in Table 5, it was confirmed that the composite cultured mycelium cultured by the methods of Examples 2 and 3 had the highest content of beta glucan, and when preparing additives for cooking using the composite cultured mycelium, various health functional properties were obtained. It has been demonstrated that it is possible to cook enhanced rice.

Condition Beta glucan content (mg/g) Example 2 196.1 Example 3 212.4 Comparative Example 1-1 100.6 Comparative Example 1-2 102.3 Comparative Example 1-3 102.5 Comparative Example 1-4 112.4 Comparative Example 1-5 124.4 Comparative Example 2 149.2 Comparative Example 3 131.4 Comparative Example 4 136.2

<Experimental Example 2. Sensory evaluation of rice cooked with additives for cooking>

The additives for cooking of Example 4 and Comparative Example 5 were added to the soaked rice after washing to make rice. At this time, the additive for cooking was added 0.25 g based on 100 g of dried white rice before washing.

To 50 men and women of all ages, the rice cooked by adding the cooking additives was tasted by 2 spoons, and the evaluation on this was indicated by a 5-point RBI method. Each score was evaluated as 5 points (very good), 4 points (good), 3 points (normal), 2 points (slightly bad), and 1 point (bad), and the average value of each value is shown in Table 6.

As a result, as shown in Table 6, it was confirmed that the preference for the rice to which the additive powder for cooking of Example 4 was added is the highest, and among these, the taste of the rice prepared as the additive for cooking of Example 4-5 was found to be the best. Can.

Condition zest Umami Savory taste Texture Rice cooked as an additive of Example 4-1 4.2 4.3 4.1 4.2 Rice cooked as an additive of Example 4-2 4.3 4.1 4.3 4.1 Rice cooked as an additive of Example 4-3 4.2 4.0 4.1 4.3 Rice cooked with the additive of Example 4-4 4.2 4.3 4.3 4.0 Rice cooked with the additive of Example 4-5 4.7 4.8 4.7 4.4 Rice cooked as an additive in Comparative Example 5-1 3.1 2.9 3.0 3.1 Rice cooked as an additive in Comparative Example 5-2 3.0 2.9 2.7 3.0 Rice cooked as an additive in Comparative Example 5-3 2.5 3.2 3.2 3.1 Rice cooked as an additive in Comparative Example 5-4 3.2 2.4 3.1 2.8 Rice cooked as an additive in Comparative Example 5-5 3.1 2.9 3.3 3.1 Rice cooked as an additive in Comparative Example 6-1 3.1 3.1 3.2 3.2 Rice cooked as an additive in Comparative Example 6-2 3.2 3.2 3.0 3.1 Rice cooked as an additive in Comparative Example 6-3 3.0 2.7 3.0 3.0 Rice cooked as an additive in Comparative Example 6-4 3.0 3.2 3.1 3.1 Rice cooked as an additive in Comparative Example 6-5 3.2 3.1 2.6 3.1 Rice cooked as an additive in Comparative Example 6-6 2.8 2.9 3.2 3.2 Rice cooked as an additive in Comparative Example 6-7 3.1 3.0 3.1 2.9 Rice cooked as an additive in Comparative Example 6-8 3.2 3.1 3.0 3.0 Additive-free rice 3.0 3.1 3.0 3.1

<Experimental Example 4. Confirmation of storage status of cooked rice by adding additives for cooking>

While storing the cooked rice in Experimental Example 2 at 4° C., the storage state of the rice was checked.

At this time, the storage properties were compared on the 5th, 9th, and 12th days, and in Table 7, the good condition was indicated by ◎, and the start or progress of corruption was indicated by ×.

Referring to Table 7, it was confirmed that the rice without the additive for cooking was started to decay from the 9th day, and the rice with the additive for cooking in Comparative Examples 5 and 6 was found to be completely decayed on the 12th day. Can. However, the cooked rice containing the additive for cooking of Example 4 of the present invention can be confirmed that the storage condition is good until the 12th day.

Condition Day 5 Day 9 Day 12 Rice cooked as an additive of Example 4-1 ◎ ◎ ◎ Rice cooked as an additive of Example 4-2 ◎ ◎ ◎ Rice cooked as an additive of Example 4-3 ◎ ◎ ◎ Rice cooked with the additive of Example 4-4 ◎ ◎ ◎ Rice cooked with the additive of Example 4-5 ◎ ◎ ◎ Rice cooked as an additive in Comparative Example 5-1 ◎ × × Rice cooked as an additive in Comparative Example 5-2 ◎ × × Rice cooked as an additive in Comparative Example 5-3 ◎ ◎ × Rice cooked as an additive in Comparative Example 5-4 ◎ ◎ × Rice cooked as an additive in Comparative Example 5-5 ◎ ◎ × Rice cooked as an additive in Comparative Example 6-1 ◎ ◎ × Rice cooked as an additive in Comparative Example 6-2 ◎ × × Rice cooked as an additive in Comparative Example 6-3 ◎ ◎ × Rice cooked as an additive in Comparative Example 6-4 ◎ × × Rice cooked as an additive in Comparative Example 6-5 ◎ ◎ × Rice cooked as an additive in Comparative Example 6-6 ◎ × × Rice cooked as an additive in Comparative Example 6-7 ◎ ◎ × Rice cooked as an additive in Comparative Example 6-8 ◎ × × Additive-free rice ◎ × ×

<Experimental Example 5. Confirmation of blood sugar and blood cholesterol levels when ingesting additives for cooking>

Rice cooked in Experimental Example 2 to 19 adult men in their 40s (height 175-180 cm, weight 70-75 kg) who had symptoms of high blood sugar and high cholesterol (containing additives for cooking of Example 4, Comparative Example 5 and Comparative Example 6) After cooking salt with salt), 100 g of each was ingested, and after 1 hour, blood glucose and LDL cholesterol levels before and after consumption were checked.

The results for this are shown in Table 8, and when the rice cooked using the additive of Example 4 was consumed, the width of the increase in blood sugar was lower than that of the normal rice, and it was confirmed that there was also an effect of reducing cholesterol in the blood. Accordingly, it can be seen that the cooking additive of the present invention is applicable to a health functional food for improving adult diseases.

Condition Blood sugar increase (fold) Blood LDL cholesterol
Change (fold) Rice cooked as an additive of Example 4-1 1.46 0.82 Rice cooked as an additive of Example 4-2 1.43 0.83 Rice cooked as an additive of Example 4-3 1.40 0.79 Rice cooked with the additive of Example 4-4 1.46 0.88 Rice cooked with the additive of Example 4-5 1.27 0.71 Rice cooked as an additive in Comparative Example 5-1 1.71 1.02 Rice cooked as an additive in Comparative Example 5-2 1.65 1.02 Rice cooked as an additive in Comparative Example 5-3 1.78 0.97 Rice cooked as an additive in Comparative Example 5-4 1.79 0.92 Rice cooked as an additive in Comparative Example 5-5 1.66 1.03 Rice cooked as an additive in Comparative Example 6-1 1.70 1.12 Rice cooked as an additive in Comparative Example 6-2 1.74 1.06 Rice cooked as an additive in Comparative Example 6-3 1.65 0.98 Rice cooked as an additive in Comparative Example 6-4 1.67 1.06 Rice cooked as an additive in Comparative Example 6-5 1.79 1.19 Rice cooked as an additive in Comparative Example 6-6 1.71 1.07 Rice cooked as an additive in Comparative Example 6-7 1.72 1.02 Rice cooked as an additive in Comparative Example 6-8 1.63 0.98 Additive-free rice 1.87 1.22

Claims (4)

Brown rice powder, glutinous rice brown rice powder, red rice brown rice powder, composite cultured mushroom mycelium powder cultured on rice barley, composite cultured mushroom mycelium powder cultured on red rice brown rice, and dried shiitake mushrooms. According to claim 1,
The red rice brown rice powder is an additive for cooking, characterized in that it is a powder of dried red rice brown rice after culturing for 4-10 days at 30-35° C. by mixing 0.1-1 g of red ginseng bacteria ( Monascus Pilosus ) per 100 g of sterile soaked brown rice. According to claim 1,
The composite cultured mushroom mycelium powder cultured in the rice barley,
(Step 1) Inoculating the fruiting body tissues of chaga, manji mushroom and yellow oyster mushroom into PDA (Potato Dextrose Agar), respectively, and then culturing the mycelium of each mushroom separately;
(Second step) The step of inoculating the mycelia of three types of chaga, manor and cultivated mushrooms cultured in the first step into PDB (Potato Dextrose Broth);
(Step 3) Incubating the PDB (Potato Dextrose Broth) inoculated with three mycelium for 4-6 weeks;
(Step 4) Rice barley obtained by immersing the rice barley for 4-8 hours and then dewatering, adding 0.5-2 parts by weight of calcium carbonate based on 100 parts by weight of dehydrated barley, and sterilizing at 120-125°C for 30 minutes to 2 hours Inoculating the medium with the mycelium obtained through the third step of culture;
(Step 5) obtaining a cultured mycelium by further culturing the mycelium inoculated in the rice barley medium for 4 to 7 weeks; And,
(Step 6) drying the composite culture mycelium and preparing it as a powder; additive for cooking, characterized in that it comprises. According to claim 1,
The mixed cultured mushroom mycelium powder cultured in the red rice brown rice,
(Step 1) Inoculating the fruiting body tissues of chaga mushroom, manor mushroom, and yellow mushroom into PDA (Potato Dextrose Agar), respectively, and then culturing the mycelium of each mushroom separately;
(Second step) The step of inoculating the mycelia of three types of chaga, manor and cultivated mushrooms cultured in the first step into PDB (Potato Dextrose Broth);
(Step 3) Incubating the PDB (Potato Dextrose Broth) inoculated with three mycelium for 4-6 weeks;
(Step 4) Prepare 100% brown rice brown rice obtained by culturing 4-10 days at 30~35℃ by mixing 0.1~1g of red ginseng bacteria ( Monascus Pilosus ) per 100g of sterilized soaked brown rice. Inoculating the mycelium obtained through the cultivation of the third step into the red rice brown rice medium obtained after adding 2 parts by weight of calcium carbonate;
(Step 5) obtaining a cultured mycelium by further culturing the mycelium inoculated in the red rice brown medium for 4-7 weeks; And,
(Step 6) drying the composite culture mycelium and preparing it as a powder; additive for cooking, characterized in that it comprises.