KR20000018859A - Method of rice cooking using grains cultured by mushroom funguses - Google Patents
Method of rice cooking using grains cultured by mushroom funguses Download PDFInfo
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- KR20000018859A KR20000018859A KR1019980036668A KR19980036668A KR20000018859A KR 20000018859 A KR20000018859 A KR 20000018859A KR 1019980036668 A KR1019980036668 A KR 1019980036668A KR 19980036668 A KR19980036668 A KR 19980036668A KR 20000018859 A KR20000018859 A KR 20000018859A
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- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 235000013339 cereals Nutrition 0.000 title claims abstract description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title claims 5
- 238000010411 cooking Methods 0.000 title abstract description 13
- 241000233866 Fungi Species 0.000 title abstract description 8
- 238000000034 method Methods 0.000 title abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 6
- 230000035764 nutrition Effects 0.000 claims abstract description 6
- 241000222518 Agaricus Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 3
- 241001070941 Castanea Species 0.000 claims abstract 2
- 235000014036 Castanea Nutrition 0.000 claims abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract 2
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 2
- 241000221198 Basidiomycota Species 0.000 claims description 7
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 241000190633 Cordyceps Species 0.000 claims description 2
- 239000000701 coagulant Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 240000008397 Ganoderma lucidum Species 0.000 claims 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims 1
- 244000252132 Pleurotus eryngii Species 0.000 claims 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 241000121220 Tricholoma matsutake Species 0.000 claims 1
- 239000003146 anticoagulant agent Substances 0.000 claims 1
- 229940127219 anticoagulant drug Drugs 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 40
- 150000004676 glycans Chemical class 0.000 abstract description 6
- 229920001282 polysaccharide Polymers 0.000 abstract description 6
- 239000005017 polysaccharide Substances 0.000 abstract description 6
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 241000001727 Tropicoporus linteus Species 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000010716 Vigna mungo Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000007068 Agaricus silvaticus Species 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010187 selection method Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
Abstract
Description
본 발명은 버섯균을 곡물류에다가 접종배양하고 건조한 것을 사용하여 취반(밥) 할 때에 사용하는 방법에 관한 것이다.The present invention relates to a method of inoculating mushroom bacteria into cereals and using them when cooked (rice) using dried ones.
한국과 동북아 지역의 대부분의 주식이 쌀로 만든 밥임을 감안할 때 이 밥맛을 더욱 좋게 하고 섭취후 건강을 유지하기에 더욱 좋도록 만드는 것이 다수의 사람에게 좋은 영향을 줄 수 있으리라 기대가 되어 영양을 부여하고 밥맛을 증대시키는 취반 개량제를 개발하고 이를 이용한 취반(밥) 제조법을 개발하고자 하였다.Given that most of the staple food in Korea and Northeast Asia is rice made from rice, it is hoped that making this rice taste better and keeping it healthy after ingestion will have a good effect on many people. We developed a cooking improver to increase the taste of rice and tried to develop a cooking method using the same.
버섯균중 일부는 건강에 유익한 다양한 약리 성분을 생산하는데 그 대부분은 다당류 및 단백다당류 성분들이며 이들 버섯균은 사람이 섭취하는 쌀이나 콩등 곡물류에 접종하여도 잘 자라는 특성이 있다.Some of the fungi produce various pharmacological ingredients that are good for health. Most of them are polysaccharides and protein polysaccharides, and these fungi grow well even when inoculated into grains such as rice or soybeans.
곡물류에 자란 버섯균들은 건조과정을 거쳐 그대로 이용되기도 판매되기도 하나 소비자가 섭취할 때에 건조물 그대로 먹기에는 질감에 문제가 될 수가 있다.The mushrooms grown on grains are either used or sold as they are after the drying process, but the texture can be a problem for consumers to eat as they are dried.
본 발명은 곡물류에 자란 담자균을 건조한 것을 취반할때에 일정량 첨가하는 방법에 관한 것으로 매우 유용한 방법으로 사료된다. 종래에는 잡곡밥이 있어 잡곡을 넣게 되면 자체의 영양만 가미가 되지만 담자균을 곡물에 배양시키면 인체의 면역력의 증가와 필수아미노산 등의 생리활성물질의 증가로 더욱 영양이 가미되고 또한 기호성도 더 뛰어나게된다.The present invention relates to a method of adding a certain amount when cooking basidiomycete grown in grains, which is considered to be a very useful method. Conventionally, there is a grain rice, grains are added only to its own nutrition, but cultivating basidiomycetes in grains is more nutrients and more palatability by increasing the body's immunity and the increase of bioactive substances such as essential amino acids.
본 발명은 일상생활을 통해 가장 많이 섭취되는 밥류를 통해 담자균이 가지고 있는 생리활성 성분을 자연스럽게 섭취될 수 있도록 할 수 있는 식품 소제를 개발하고자한 것이다.The present invention is to develop a food ingredient that can be ingested naturally the biologically active ingredients of basidiomycete through the most intake of rice through everyday life.
본 발명은 인체의 면역력을 개선시켜 항암효과 및 다양한 건강기능증진 효과를 가지고있는 담자균을 곡물류에다 접종하고 배양하여 건조시키고 코오지(KOJI)를 만든 것을 분말화 또는 알갱이 형태로 미립화 하여 취반첨가제를 만들고 쌀로 취반(밥)을 할 때 일정량을 첨가하여 밥을 만드는 방법이다. 물론 죽도 만들 수 있지만 일상생활에서는 죽보다는 밥을 상용하므로 밥에다 넣는 취반개량제의 형식의 발명이 더욱 유효한 방법이라 하겠다. 또한 곡물만을 이용하여 균을 배양하는 것보다 엿기름 추출액을 일정량 첨가하여 배양한다면 균의 성장속도가 빨라 더욱 배양기간이 단축될 수 있으며 균이 생성하는 다당류의 함량 증대를 꾀할 수 있다.The present invention is to inoculate basidiomycetes, which have anti-cancer effects and various health-promoting effects to improve the immunity of the human body to grains, to cultivate, dried and made koji (KOJI) to powder or granulate in the form of a rice additives to rice This is a method of making rice by adding a certain amount when cooking rice. Of course, you can make porridge, but in everyday life, rice is used rather than porridge, so the invention of the type of cooking improver put in rice is more effective. In addition, if the cultivation by adding a certain amount of malt extract rather than cultivating the bacteria using only grains, the growth rate of the bacteria can be shortened and the incubation period can be further shortened, and the content of the polysaccharides produced by the bacteria can be increased.
본 발명은 특정 담자균(아가리쿠스, 상황버섯, 동충하초등)을 곡물류에다 접종하고 배양하여 건조시켜 코오지(KOJI)를 만든 것을 분말화 또는 알갱이 형태로 미립화 하여 제를 만들고 쌀로 취반(밥)을 할 때 일정량을 첨가하여 밥을 만드는 방법이다. 또한 곡물류에다가 곡물류 단독 배지로 사용 않고 엿기름, 대두, 대추 추출액을 첨가하여 균의 발아 및 성장과 유용성 성분의 생성을 도울 수 있다.The present invention is inoculated with a specific basidiomycete (Agaricus, situation mushroom, Cordyceps sinensis, etc.) in the grains and cultured and dried to make koji (KOJI) to a powdered or granulated form to make a preparation and rice (cooking) a certain amount when making rice How to make rice by adding. In addition, malt, soybean, and jujube extract may be added to grains without using as a sole medium for grains to help germination and growth of bacteria and generation of useful components.
또한 본 발명은 버섯균을 배양한 후 1∼6cm정도의 두께로 쓸은 후에 건조하거나 또는 건조후 미립화 시켜서 취반 개선제로 사용할 수 있게도 한다.In addition, the present invention can be used as a cooking improver by culturing the mushroom bacteria and then dried to a thickness of about 1 ~ 6cm, or dried or atomized after drying.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
실시예1)Example 1
백미, 찹쌀, 현미, 보리쌀, 밀쌀, 콩을 각각 15kg씩 취하여 냉수에 10시간 동안 침지하고 표면수를 완전히 탈수한 후 1ℓ용 배양병에 600g씩 담아 121℃, 60분간 살균한 후 상온에서 방냉하였다 완전히 냉각 후 배양병에 무균실에서 액체배양된 아가리쿠스 버섯균을 10㎖씩 접종하였다Take 15kg each of white rice, glutinous rice, brown rice, barley rice, wheat rice and soybeans, soak in cold water for 10 hours, dehydrate the surface water completely, put 600g in 1L culture bottle, sterilize at 121 ℃ for 60 minutes, and then cool at room temperature. After complete cooling, the culture bottles were inoculated with 10 ml each of the liquid cultured Agaricus mushrooms in a sterile chamber.
접종된 배양병은 배양실에서 28℃온도에서 균사가 충분히 자랄 때까지 20일 동안 배양하였다 균사가 충분히 배양된 배양병에서 곡물을 꺼낸 후 건조기에서 30∼35℃에서 48시간동안 건조한 후 곡물의 원형태로 크기로 파쇄하였다.The inoculated culture bottles were incubated for 20 days at 28 ° C. in the culture room until the mycelia grew sufficiently. After removing the grains from the culture bottles, the mycelia were sufficiently incubated and dried for 48 hours at 30-35 ° C. Crushed to size.
실시예2)Example 2
상황버섯, 동충하초균도 상기 실시예 1과 동일한 방법에 준하여 실시 하였다.Situation mushroom, Cordyceps sinensis was also carried out in the same manner as in Example 1.
실시예3)Example 3
아가리쿠스버섯균(Agricus Brazei)을 배양하여 만든 취반개량제 현미 10g, 보리쌀 10g, 백미 10g씩을 백미 450g에다 물에 씻지 않고 첨가하여 보온밥통에서 밥을 한 후 관능검사를 실시하였다. 관능검사는 2점기호선택법으로 7가지항목을 실시하였는데 여기서는 52명의 사람들에게 일반 쌀로 만든밥과 취반개량제를 혼합하여 만든밥 2가지 시료를 제공하여 6가지항목에 대한 기호도(좋다,나쁘다)에 ○표 하도록 하였고 계속상식여부는 계속먹겠다와 먹지않겠다에 ○표하도록 하여 그결과는 표 1-1와 같다10 g of brown rice improver, 10 g of barley rice, and 10 g of white rice were added to 450 g of white rice without washing with water, and then cooked in a thermos. In the sensory test, seven items were conducted by the two-point symbol selection method, where 52 people were provided with two samples of rice made from a mixture of ordinary rice and a cooking improver, so that the preference for the six items was good (bad or bad). ○ If you want to keep eating common sense or not to eat, please mark ○. The results are shown in Table 1-1.
표1-1. 아가리쿠스버섯균을 배양한 곡류를 첨가한 밥의 관능검사 결과Table 1-1. Sensory Test Results of Rice Added with Cereal Cultured Agaricus Mushrooms
*. 일부 무 응답자 있음*. Some non-responders
실시예4)Example 4
상기 실시예 3의 방법에 따라 동충하초 및 상황버섯균으로 만든 취반 개량제로 혼합한 밥으로 관능검사를 실시 하였고 그 결과는 각각 표1-2와 표 1-3과 같다.According to the method of Example 3, the sensory test was carried out with rice mixed with a rice improver made from Cordyceps sinensis and S. mushrooms, and the results are shown in Tables 1-2 and 1-3, respectively.
표1-2 상황버섯균을 배양한 곡류를 첨가한 밥의 관능검사 결과Table 1-2 Sensory Test Results of Rice with Cereal Cultured Strains
표1-3 동충하초버섯균을 배양한 곡류를 첨가한 밥의 관능검사 결과Table 1-3 Sensory Test Results of Rice Added with Cereals Cultured Cordyceps Mushrooms
상기 표에서 알 수 있듯이 버섯균을 접종 배양하여 건조하여 만든 취반개량제를 5-10%혼합한 밥이 일반 백미로 취반한 밥보다도 더 우수한 것으로 평가되었다.As can be seen from the table, rice mixed with 5-10% of the cooker improved by inoculating and incubating mushrooms was evaluated to be superior to rice cooked with ordinary rice.
실시예5)Example 5
상기 실시예 1에서 제조된 콩배지 상황추출물을 복수암을 유발시킨 마우스에 투여하여 수명연장효과를 관찰한 결과 그림 2-1에서 보는바와 같이 30일경과 후 콩배지 상황추출물이 대조구에 비하여 65% 생존율을 나타내어 탁월한 생명의 연장효과를 보여 암 예방효과가 있음이 입증이 되었다.As a result of observing the life-extension effect by administering the soybean broth situation extract prepared in Example 1 to the mice causing ascites cancer, as shown in Figure 2-1, the soy broth situation extract after 65 days is 65% compared to the control. Survival rate shows excellent prolonging life and has been shown to be effective in preventing cancer.
표2-1Table 2-1
본 발명에 따른 유익한 작용으로는 식이 가능한 버섯균을 곡류에 접종 배양하여 간단한 가공 처리한 후 취반개량제를 만듦으로서 곡류의 영양 및 버섯균이 생성하는 다당류 및 단백 다당류가 가진 항암성 및 면역증강 등의 기능과 버섯의 맛을 취반 개량제에 부가하므로서 기존의 쌀밥과는 차원이 다른 밥을 제공할 수 있어 국민건강에 일조 할 수있으며 취반개량제 혼합량도 소비자의 기호에 따라 임의로 조절이 가능하므로 소비자의 다양한 기호에 부응할 수 있다. 또한 담자균이 지닌 여러가지 유익한 성분과 배양에 의해 생성된 물질이 있는 취반개량제를 밥에 첨가하게 됨으로써 밥의 영양성이 증가하게되고 생성된 아미노산류의 첨가에 따라 밥맛이 증가하게 되어 건강식품 또는 제약을 변도로 섭취 않고도 식생활을 통하여 건강의 증진을 꾀할 수 있다.The beneficial effect of the present invention is to inoculate the inedible mushrooms in grains and incubate them in a simple process, and then to produce a coagulant improver, such as anti-cancer and immune enhancement of the polysaccharides and protein polysaccharides produced by the nutrition and mushroom bacteria By adding the function and the taste of mushrooms to the cooking improver, it can provide a different level of rice than the existing rice, which can contribute to national health, and the mixing amount of the cooking improver can be arbitrarily adjusted according to consumers' preferences. Can respond to. In addition, by adding to the rice a variety of beneficial ingredients and substance produced by the basidiomycetes added to the rice to increase the nutrition of the rice and the addition of the amino acids produced by the addition of the taste of the food to change health food or pharmaceutical You can improve your health through your diet without eating back.
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| KR1019980036668A KR20000018859A (en) | 1998-09-03 | 1998-09-03 | Method of rice cooking using grains cultured by mushroom funguses |
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| KR1019980036668A KR20000018859A (en) | 1998-09-03 | 1998-09-03 | Method of rice cooking using grains cultured by mushroom funguses |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010103122A (en) * | 2001-10-17 | 2001-11-23 | 영농조합법인 자연과생명 | Health Cereal using Mushroom Mycelium, and the Production Method |
| KR20020027970A (en) * | 2000-10-06 | 2002-04-15 | 송재만 | Process for mycelial culture using grain and product thereof |
| KR100334248B1 (en) * | 1999-12-06 | 2002-05-02 | 박동기 | Method of preparing functional crops inoculated by mushroom |
| KR20020085517A (en) * | 2001-05-09 | 2002-11-16 | 오종명 | The manufacture method of edible mushroom bacillus seed with grain |
| KR20030096722A (en) * | 2002-06-17 | 2003-12-31 | 주식회사 에코웨이브텍 | Functional rice using mycellium of tricholoma matsutake and process for production therof |
| KR100462497B1 (en) * | 2002-02-22 | 2004-12-17 | 주식회사 덕승바이오 | Production method of biotechnological rice, cultured medicinal mushroom's mycellium |
| KR100525298B1 (en) * | 2002-08-13 | 2005-11-02 | 송재만 | Process for grain containing extract of mycelial culture and healthy food using product thereof |
| KR100620407B1 (en) * | 2003-12-20 | 2006-09-11 | 서영철 | Method for processing cereals and processed cereals thereby |
| KR20200059870A (en) | 2018-11-22 | 2020-05-29 | 박종례 | Composition comprising fungi mycelia complex and red rice for rice cooking |
-
1998
- 1998-09-03 KR KR1019980036668A patent/KR20000018859A/en not_active Application Discontinuation
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100334248B1 (en) * | 1999-12-06 | 2002-05-02 | 박동기 | Method of preparing functional crops inoculated by mushroom |
| KR20020027970A (en) * | 2000-10-06 | 2002-04-15 | 송재만 | Process for mycelial culture using grain and product thereof |
| KR20020085517A (en) * | 2001-05-09 | 2002-11-16 | 오종명 | The manufacture method of edible mushroom bacillus seed with grain |
| KR20010103122A (en) * | 2001-10-17 | 2001-11-23 | 영농조합법인 자연과생명 | Health Cereal using Mushroom Mycelium, and the Production Method |
| KR100462497B1 (en) * | 2002-02-22 | 2004-12-17 | 주식회사 덕승바이오 | Production method of biotechnological rice, cultured medicinal mushroom's mycellium |
| KR20030096722A (en) * | 2002-06-17 | 2003-12-31 | 주식회사 에코웨이브텍 | Functional rice using mycellium of tricholoma matsutake and process for production therof |
| KR100525298B1 (en) * | 2002-08-13 | 2005-11-02 | 송재만 | Process for grain containing extract of mycelial culture and healthy food using product thereof |
| KR100620407B1 (en) * | 2003-12-20 | 2006-09-11 | 서영철 | Method for processing cereals and processed cereals thereby |
| KR20200059870A (en) | 2018-11-22 | 2020-05-29 | 박종례 | Composition comprising fungi mycelia complex and red rice for rice cooking |
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