KR102605222B1 - Method for Cultivating Mushroom Mycelium on Grains - Google Patents

Abstract

The present invention includes the first step of pretreatment by adding cooking water to grains and heating them at a temperature of 105 to 120°C for a predetermined time; Step 2 of drying the grains pretreated in step 1 by injecting air and stirring to remove free moisture; Step 3 of sterilizing the grains dried in step 2 at a high temperature of 100 to 130°C for 20 to 90 minutes; Step 4 of cooling the grains that have gone through the above 3 steps to below 20°C; Step 5 of inoculating mushroom spawn into the grain cooled in step 4; Step 6: cultivating the spawn for 3-4 weeks at a temperature of 20-30℃, and increasing the vitality of the mycelium by differentiating the growth points of the mushroom mycelium through agitation treatment once a day; It provides a method for producing grains cultured with mushroom mycelium, including a seven-step process of exposing the grains to ultraviolet rays to synthesize vitamin D in the mushroom mycelium and drying the grains to a moisture content of 11 to 17%.

Description

Method for Cultivating Mushroom Mycelium on Grains}

The present invention relates to a method of producing mushroom mycelium by culturing it in grain. Specifically, it relates to a technology for producing grain cultured with mushroom mycelium by pretreating grains such as brown rice, beans, and corn and cultivating mushroom spawn thereon.

Mushrooms are rich in minerals, amino acids, and dietary fiber, and have been used for edible and medicinal purposes since ancient times. Substances derived from mushrooms are reported to be effective in treating or preventing cancer and various diseases by enhancing immunity. Mushrooms are divided into mycelium and fruiting bodies. Mycelium refers to the spores of the mushroom that germinate to form a thread-like shape. It is rich in bioactive substances, and the form in which the mycelium germinates and sprouts is called the fruiting body, or mushroom. It is said.

One way to use mushrooms for food is to mass-produce and use representative edible mushrooms such as oyster, large oyster, king oyster, enoki, and button mushroom through artificial cultivation. And when using mushrooms for medicinal purposes, representative medicinal mushrooms include medicinal mushrooms such as Reishi, Sanghwang, and Helicoptera.

As mentioned above, mushrooms are divided into mushroom mycelium in a vegetative growth state and mushroom fruiting body in a reproductive growth state, and the ingredients of these two are the same. However, until now, mushrooms were mainly used as food using the fruiting bodies in a vegetative state, or developed into medicines by extracting and refining specific ingredients from the fruiting bodies.

However, when developing food or medicine using fruiting bodies, there are limits to producing commercially usable quantities, and even when mushrooms are artificially cultivated to overcome this, considering the time and cost required for cultivation. There were limits to mass production of food or medicine.

The present invention aims to solve the above problems and to provide a technology for manufacturing food using the mycelium of mushrooms. In particular, it aims to improve the utilization of functional ingredients of mushrooms through the use of the mycelium of mushrooms, which are difficult to artificially cultivate. The purpose.

The present invention includes the first step of pretreatment by adding cooking water to grains and heating them at a temperature of 105 to 120°C for a predetermined time; Step 2 of drying the grains pretreated in step 1 by injecting air and stirring to remove free moisture; Step 3 of sterilizing the grains dried in step 2 at a high temperature of 100 to 130°C for 20 to 90 minutes; Step 4 of cooling the grains that have gone through the above 3 steps to below 20°C; Step 5 of inoculating mushroom spawn into the grain cooled in step 4; Step 6: cultivating the spawn for 3-4 weeks at a temperature of 20-30℃, and increasing the vitality of the mycelium by differentiating the growth points of the mushroom mycelium through agitation treatment once a day; It provides a method for producing grains cultured with mushroom mycelium, including a seven-step process of exposing the grains to ultraviolet rays to synthesize vitamin D in the mushroom mycelium and drying the grains to a moisture content of 11 to 17%.

In the third step, the dried grains are placed in a polypropylene bag and sterilized at a high temperature of 100 to 130° C. for 20 to 90 minutes, and a micro filter is attached to a portion of the polypropylene bag.

The 5th step consists of step 5-1 of inoculating the grain injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag, and the microfilter of the polypropylene has an external While blocking the inflow of bacteria, a 2μ hole is formed to discharge carbon dioxide generated from the physiological activities of the internal mushroom spawn and to introduce oxygen necessary for culturing the mushroom spawn.

The third step may be configured to sterilize the grains for 90 minutes every 20 minutes at a high temperature of 100 to 130°C using a high-pressure stainless steel stirring incubator.

If the grain is brown rice, in the first step pretreatment process, the brown rice and cooking water are heated at a temperature of 105 to 120°C for 20 to 30 minutes, and the ratio of brown rice to cooking water is 97 to 130 based on 50 kg of brown rice. Add liter.

If the grain is soybean, in the first step pretreatment process, the soybean and cooking water are heated to a temperature of 105-120°C for 30-40 minutes, but the ratio of the soybean and cooking water is 84-112 liters of cooking water based on 50 kg of soybean. Be sure to add .

If the grain is corn, in the first step pretreatment process, the corn and cooking water are heated at a temperature of 105 to 120°C for 15 to 25 minutes, but the ratio of corn to cooking water is 103 to 138 based on 50 kg of corn. Add liter.

In addition, step 8 of producing scorched rice or cereal using grains in which mushroom mycelium was cultured through step 7 above may be further included.

The present invention has the effect of increasing the utilization of the functional ingredients of mushrooms by manufacturing food by culturing the mycelium of mushrooms directly on grains, and does not require the input of other raw materials to improve nutrition, thereby reducing material costs and improving product quality. It has the advantage of reducing unit costs, improving digestion and absorption, and manufacturing health foods containing functional ingredients.

Figure 1 schematically shows the steps of a method for producing grains in which mushroom mycelium is cultured according to the present invention;
Figure 2 shows the shape of a polypropylene bag used in the sterilization process during the manufacturing process according to the present invention.
Figure 3 shows the shape of a stainless steel stirrer used in the sterilization process during the manufacturing process according to the present invention.

The objectives, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments taken in conjunction with the accompanying drawings. Additionally, the terms used are terms defined in consideration of the functions in the present invention, and may vary depending on the intention or custom of the user operator. Therefore, definitions of these terms should be made based on the overall content of this specification.

Figure 1 schematically shows the steps of the grain production method in which mushroom mycelium is cultured according to the present invention, and Figures 2 and 3 show the polypropylene bag and stainless steel stirrer used in the sterilization process during the manufacturing process according to the present invention, respectively. It shows the shape.

Below, the manufacturing process according to the present invention will be described in detail.

As shown in Figure 1, the manufacturing process of grains cultured with mushroom mycelium according to the present invention schematically consists of a pretreatment step, a drying step, a sterilization step, an inoculation step, a culturing step, a drying step, and a commercialization step. For convenience, we will call them stages 1 through 8.

That is, the first stage pretreatment process of the present invention is a step of pretreatment by adding cooking water to grains and heating them at a temperature of 105 to 120°C for a predetermined time. At this time, the grains may be brown rice, beans, corn, sorghum, wheat, millet, etc. In the following description, brown rice, beans, and corn will be used as examples of representative grains. In addition, the process of inoculating and culturing mushroom mycelium using brown rice, beans, and corn goes through a similar process. In the first stage of pretreatment, the content of cooking water is different depending on the amount of each grain, and the temperature at which they are heated is different. There is a slight difference in heating and heating.

Looking at the pretreatment process in detail for each grain, it is as follows.

First, if the grain is brown rice, in the above pretreatment process, cooking water is added to the brown rice, and 97 to 130 liters of cooking water is added based on 50 kg of brown rice. Then, the brown rice and cooking water are heated to a temperature of 105 to 120°C for 20 to 30 minutes.

However, if the grain is beans, the mixing ratio of beans and cooking water should be 84 to 112 liters of cooking water based on 50 kg of beans. Then, they are heated at a temperature of 105 to 120°C for 30 to 40 minutes.

In addition, when the grain is corn, the ratio of corn to cooking water is 103 to 138 liters of cooking water based on 50 kg of corn, and the corn and cooking water are heated at a temperature of 105 to 120 ° C. for 15 to 25 minutes. .

The purpose of mixing different amounts of cooking water for each type of grain, such as brown rice, beans, and corn, is to uniformly adjust the moisture content of these ingredients to the range of 45 to 55%, and preferably, their moisture content is around 55%. It is better to match.

In some of the prior art, the pretreatment process involves simply soaking for a certain period of time, but in the present invention, the pretreatment process as described above allows pretreatment in a short time of 20 to 90 minutes and can be systemized as an automatic process. In addition, in the pretreatment process such as the present invention, grains of grain do not burst or crack.

After going through the first stage of pretreatment, the grain undergoes a second stage of drying by injecting air and stirring to remove free moisture. In the second stage of the drying process, contaminants such as germs are removed and the required moisture content can be more accurately adjusted.

Then, the three-step process of sterilizing grains is carried out. The dried grains are sterilized at a high temperature of 100 to 130 degrees Celsius for 20 to 90 minutes. And, after going through the sterilization step, the grains go through four steps of cooling them down to 20℃ or lower.

However, the three-step sterilization process is possible as follows. That is, 1) sterilization using PP bags, 2) sterilization using a stainless steel stirrer, and 3) a mixture of these two sterilization methods.

First, looking at the 1) sterilization method using PP bags, the dried grains in step 2 above are placed in a polypropylene (PP) bag. As shown in FIG. 2, the PP bag 100 is a bag made of polypropylene, has a micro filter 150 attached to an appropriate position on the surface, and is sealed except for the inlet 160.

In the sterilization process, grains are placed inside a PP bag and sterilized for 20 to 90 minutes in a high temperature environment of 100 to 130°C with the entrance (160) folded.

A micro filter 150 is attached to a portion of the surface of the PP (polypropylene) bag 100. A portion of the surface of the PP bag is cut, and a micro filter 150 is attached to the cut portion to block the inside and outside of the PP bag. However, fine holes are formed in the micro filter 150 to allow gas to pass through while preventing external bacteria from passing through. In the fifth step, the mushroom spawn is inoculated into the grain and the mushroom spawn is cultured with the entrance 160 of the PP rod sealed. The hole is for the physiological activity of the mushroom spawn.

In other words, the micro filter 150 has a hole of 2μ in size, which blocks external bacteria from entering the PP bag, discharges carbon dioxide generated from the physiological activity of the mushroom spawn inside, and contributes to the cultivation of the mushroom spawn. The inflow of necessary oxygen is allowed.

Looking at the above 5 steps in detail, it consists of step 5-1 of inoculating the grain injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag. In step 5-1, the entrance 160 of the PP rod is not sealed but is simply folded, so the folded entrance is opened to inoculate the internal grains with mushroom spawn. Then, the inlet 160 of the PP rod is completely sealed by applying heat. Heat fusion sealing methods and devices that apply heat to seal plastic bags use commonly used technologies.

And, looking at 2) stainless steel stirrer sterilization method among the three-step sterilization methods, the grains are placed in a stainless steel stirrer 200 as shown in FIG. 3 and sterilized at a high temperature of 100 to 130°C for 20 to 90 minutes. By applying negative pressure inside the stainless steel stirrer, it increases the thermal conductivity of the grain material, prevents the inflow of contaminants, and kills microorganisms such as bacteria and fungi in the material source.

Among the sterilization methods, in case 1), heat-resistant bags are used and the production machine (sterilization pot) is turned on a cultivation cycle, allowing more than 3 operations per machine per week. In case 2), when a high-pressure stainless steel stirred incubator is used, the material Contamination can be prevented due to the small exposure of the source to the outside, but the device must be operated throughout the incubation period.

The strengths and weaknesses of the two sterilization methods can be supplemented by dropping the raw materials into a high-pressure stainless steel stirring incubator, sterilizing and inoculating them, cultivating the bacteria for one week, and then subdividing them into microfilter heat-resistant bags (the machine's automatic weight dispensing system) and sealing them. , this is a mixture of methods 1) and 2) above.

Then, it proceeds with a 5-step process of inoculating mushroom spawn into the grain cooled in step 4, and a 6-step process of culturing the spawn for 3 to 4 weeks at a temperature of 20 to 30 ° C. In the culture step, the growth point of the mushroom mycelium is differentiated through agitation treatment once a day to increase the vitality of the mycelium.

In the 7-step drying process, the grains are exposed to ultraviolet rays to synthesize vitamin D in the mushroom mycelium, and the grains are dried to a moisture content of 11 to 17%.

And, it is manufactured in the form of scorched rice or cereal using grains in which mushroom mycelium has been cultured through the above process. However, cereal or scorched rice are only one or two examples of final products, and it is natural that other forms of products are also possible.

The cultured mushrooms inoculated in the above process include edible mushrooms such as oyster mushrooms, king oysters, enoki, and button mushrooms, and medicinal mushrooms such as reishi, sanghwan, and hericacea, and other various types of mushroom mycelium can be cultured. Additionally, if there is a functional substance required for a specific food ingredient, mushroom mycelium containing it may be cultured and provided.

There are about 20,000 types of mushrooms, of which only about 20 types have been used for food and medicinal purposes, and the physiologically active substances or functional ingredients contained in each type of mushroom are different. These functional substances are being extracted and purified to be developed into medicines, but not only is the development process difficult, but there is also the inconvenience of having to consume them separately from the food intake process. Through the above process of the present invention, mushroom fungi containing various functional substances are cultured directly on food and provided to consumers in the form of food, so that they can not only be easily consumed like staple foods in real life, but can also be consumed consistently like staple foods. It becomes very convenient.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims are also possible. falls within the scope of rights.

Claims (8)

A method of cultivating mushroom mycelium on any one of brown rice, beans, and corn,
Step 1 of pretreatment by adding cooking water to grains and heating them at a temperature of 105-120°C for a predetermined period of time; Step 2 of drying the grains pretreated in step 1 by injecting air and stirring to remove free moisture; Step 3 of sterilizing the grains dried in step 2 at a high temperature of 100 to 130°C for 20 to 90 minutes; Step 4 of cooling the grains that have gone through the above 3 steps to below 20°C; Step 5 of inoculating mushroom spawn into the grain cooled in step 4; Step 6: cultivating the spawn for 3-4 weeks at a temperature of 20-30℃, and increasing the vitality of the mycelium by differentiating the growth points of the mushroom mycelium through agitation treatment once a day; And a 7th step of drying the grains to a moisture content of 11 to 17% by exposing the grains to ultraviolet rays to synthesize vitamin D in the mushroom mycelium,
In the third step, the dried grains are placed in a polypropylene bag and sterilized for 20 to 90 minutes at a high temperature of 100 to 130 ° C. A micro filter is attached to a part of the polypropylene bag,
The fifth step consists of step 5-1 of inoculating the grain injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag,
The polypropylene microfilter is characterized by a 2μ hole formed to block the inflow of external bacteria, discharge carbon dioxide generated from the physiological activity of the internal mushroom spawn, and introduce oxygen necessary for culturing the mushroom spawn. Method for cultivating mushroom mycelium on grain. delete delete The method of claim 1, wherein step 3 is,
A method of cultivating mushroom mycelium in grain, characterized in that sterilizing the grain for 20 to 90 minutes at a high temperature of 100 to 130 ° C. using a high-pressure stainless steel stirring incubator. The method of claim 1, wherein if the grain is brown rice,
In the first stage pretreatment process, brown rice and cooking water are heated at a temperature of 105 to 120°C for 20 to 30 minutes, and the ratio of brown rice to cooking water is 97 to 130 liters of cooking water based on 50 kg of brown rice. How to culture mushroom mycelium on grain. The method of claim 1, wherein if the grain is soybean,
In the first stage pretreatment process, the beans and cooking water are heated at a temperature of 105 to 120°C for 30 to 40 minutes, and the ratio of beans and cooking water is 84 to 112 liters of cooking water based on 50 kg of beans. How to culture mushroom mycelium on grain. The method of claim 1, wherein if the grain is corn,
In the first stage pretreatment process, corn and cooking water are heated at a temperature of 105 to 120°C for 15 to 25 minutes, and the ratio of corn to cooking water is 103 to 138 liters of cooking water based on 50 kg of corn. How to culture mushroom mycelium on grain. According to paragraph 1,
A method of cultivating mushroom mycelium in grain, further comprising an 8 step of manufacturing the grain in the form of scorched rice or cereal using the grain in which the mushroom mycelium was cultured through the 7 steps.

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