KR20050013900A - Processing and Manufacturing Methods Using Hypha Body of Fungi - Google Patents

Abstract

PURPOSE: A manufacturing method of mycelium of fungi using raw food materials as culture media is provided, thereby reinforcing the native taste and flavor of fungi, and processing the mycelium of fungi and culture media simultaneously without a separation process. CONSTITUTION: The method for manufacturing fungi mycelium using raw food materials as culture media comprises the steps of: inoculating fungi into carbohydrate-based food materials such as grains or lipid-based food materials such as sesame, and culturing them until the content of fungi mycelium reaches 3 to 50%; drying and pulverizing the cultured fungi mycelium; adding sweetener, emulsifier, blowing agent, intensifier, flavor and taste regulating agent or flavoring agent into the pulverized fungi mycelium; and pulverizing, mixing, extracting and roasting, and packing the mixture, wherein the fungus is selected from Phellinus linteus, Agaricus blazei murrill, Inonotus Obliquus, Poria cocas WOLF, Tricholoma matsutake sing, Aspergillus kawachii, Paecilomyces japonica and Grifola frondosa.

Description

Processing and Manufacturing Methods Using Hypha Body of Fungi

The present invention relates to a food produced by inoculating a variety of carbohydrate, lipid food raw material inoculated with various mushroom mycelium and purely cultured to a food raw material to increase the content of the mycelia. More specifically, Phellinus linteus Spirit Mushroom ( Agaricus blazei Murill ), Chaga ( Inonotus obliquus ), Fuling ( Poria cocos ), Matsutake Mushroom ( Tricholoma matsutake ), Monascus sp. , Cordyceps militaris , Mycelial tissue of leaf mushroom ( Grifola frondosa ) was passaged 1-2 times in Agar medium to assay for contamination and shaken in liquid medium, followed by carbon source 2-5%, nitrogen source 0.1-0.5%, The mushrooms were incubated at a temperature of 20-30 ° C. at a stirring speed of 80-200 ppm for 3-7 days in a fermenter to which a liquid medium consisting of 0.05% MgSO ₄ · 7H _{2 ㅒ} O 0.05% and KH ₂ PO ₄ was added. After forming mycelium, washed with water beforehand and sterilized, cooled brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, blood, sesame, perilla, black sesame, sesame gourd, perilla Gourd, black sesame, sunflower, olive, evening primrose, cotton seed, rapeseed, palm, red Drying and powdering the mycelium mass inoculated in food such as seeds for 30 to 200 days, and then adding sweeteners, dispersants, emulsifiers, binders, reinforcing agents, flavoring agents, spices, etc. Boil for about 30 minutes, filter, filter, and mix 1-50 times water, sweetener, dispersant, emulsifier, binder, reinforcing agent, flavor adjuster and spices in the filtrate, and heat and sterilize at 90-100 ℃. To prepare a beverage or concentrate the filtrate to obtain a concentrate, dry it, or powder it, and then add other additives to prepare and process foods different from the original taste or aroma of the food ingredients and mushroom mycelium. It is about.

Functional substances possessed by mushrooms include Cordyceps militaris , Cordycepin, Shiitake mushroom ( Lentinus edodes ), Cordyceps militaris , Ganoderma lucidum , Phellinus linteus and Pleurotus eryngii Tricholoma matsutake , Chaga ( Inonotus obliquus ), Agaricus blazei Murill , Corilus versicolor and Poria cocos are polysaccharides, and Cordyceps militaris has a hypoglycemic ability, Monascus spp. ATCC 16435) contains Monakolin K, which inhibits blood cholesterol accumulation, and Lentinus edodes has vitamin D ₃ , which prevents or treats osteoporosis, while Adenosine is present in Cordyceps militaris . As the excellent efficacy such as nourishing tonic ability is revealed, it is commercialized as a drink product or an extract product.

Mushrooms generally belong to fungi and basidiomycetes in taxonomy. Cordyceps militaris belongs to asymptomatic fungus, ergot fungus, ergot fungus, erectile fungi and is widely distributed in Korea, China and Japan.

Poria cocos is a kind of fungus, which is a kind of pore fungus of the dongdam fungus river and mushrooms belonging to the genus Bokryong. It is a brown fungus that parasiticly grows in pine trees. It is a kind of fungus belonging to mushrooms. Fukryeong mycelium grows while branching in white, but when the hyphae are entangled with each other and the environmental conditions such as temperature and humidity are appropriate, they form a solid lump-like bacterium. Such a nucleus is called Bok-Ryung, which is a part that we can use.

Leafy mushroom ( Grifola frondosa (Fr.) SF Gray is a taxonomic group belonging to the Aphyllophorales Cultivated Fungi ( Polyporaceae ), and among the leafy fungi ( G. umbelta ) and leafy mushroom ( G. frondosa), it has four known species of chickadee Maitake mushroom (G. albicance), Maitake mushroom king (G.gigantea). Among them, the germ nucleus is used as a herbal medicine because it is effective in antipyretic, edema, anti-tumor, etc.

Honggukgyun (Monascus spp.), Depending on the type of classification haksang half ascus is identified bacteria and (Hemiascom ycetaceae) belongs to honggukgyun in (Monascaceae) of the species of about 70 types are separated as a current of about 20 kinds of strains in close species in hwanggukgyun and bacteria There is a difference in bioactivity. Monascaceae produces red and yellow pigments. There are six main pigments.

Mud mushroom (trade name: Situation mushroom) is a white fungus belonging to the family of pine scale mushrooms and belonging to the genus Phellinus . It is native to the stems of mulberry and hardwoods, and its scientific name is called Phellinus linteus . Similar varieties include dried mud mushrooms, horse mud mushrooms, black mud mushrooms, and deciduous larvae mushrooms. Among them, wood mud mushrooms have high anticancer activity and attract attention to the general public.

Agaricus blazei Murill is a mushroom belonging to the genus Asteraceae and contains edible and immune enhancing substances. Its distribution area is known as a mushroom native to Florida and Central and Central America, and is not native to Korea. It is characterized by thicker and longer stem in shape than other wild mushrooms, slow black stools of spores, strong fragrance, and good taste of stem.

Belongs to the pine mushroom (Tricholoma matsutake) is a fungal doors agaricomycotina (Basidiomycotina) truly basidiomycete River (Eubasidiomycetes) agaricales (Agaricales) songyigwa (Tricholomataceae) clusters in (tricholoma) matsutake (Tricholoma matsutake) mushrooms are large, faithful and distinctive scent In addition to its excellent taste, I have been recognized as the number one mushroom in Korea since ancient times. Matsutake is a living parasitic bacterium that grows on the thin roots of living pines.

Chaga ( Inonotus obliquus ) has two scientific names. In Japan, research is carried out mainly on native plants in Hokkaido, and its scientific name is Fuscopiria obliqua (persoon ex Fries) , and it is registered with the academic community, and the bacterium nucleus 'Sclerotium', a birch cancer tumor, is called 'Chaga'. It is also called Kabano-anatake (birch mushroom) and is still used today. In Russia and Finland, on the other hand, the scientific name is called Inonotus obliquus (persoon) pilat. The more accurate classification is the closest bloodline of Fuscoporia in the extreme cold and the mushrooms and Hymenochaetaceae Mucroporeceae.

In terms of nutritional properties, carbohydrates are 46.6-82.8% in dry weight. Pentose, Methylpentose, hexose, disaccharide, amino sugars, sugar alcohols and sugar acids are present. Protein accounts for 17-35%, evenly containing essential amino acids. Nucleic acid contains 2.7-4.1% and vitamins are evenly distributed. Active ingredients exhibiting pharmacological activity derived from mushrooms contain high molecular weight polymers with a mean molecular weight of about 100-2000 KDa, nucleic acid complexes, terpenoids, steroids, and the like.

On the other hand, the conventional production method of mushroom mycelium was to produce in a synthetic liquid medium using a fermenter, and only the mycelium from the liquid was used in pharmaceutical or health food. However, almost all of the medium for making synthetic liquid medium is imported and expensive, so the production cost of mushroom mycelium is high and the nutritious medium cannot be eaten, so only mushroom mycelium or fruiting body can be extracted, extracted, powdered, etc. Had to be processed.

For artificial cultivation of mushrooms, the first seed, which is the secondary mycelia of the mushroom corresponding to the seeds, is used. The spawn used in mushroom cultivation should be easily degraded by mushroom mycelium, so that the mycelial growth rate is fast and the adaptability to the culture medium should be excellent. Most of the spawns currently in use were developed in the early days of artificial cultivation technology, and solid media such as solid wood (seeds), sawdust, rice straw, waste noodles, cotton husks (column shells), rice bran, corncap, and mixed media thereof were used. I used them. For example, wood seedlings can be removed from small parts of trees that have a strong activity of mushroom mycelium and inserted into pre-perforated trees with a normal humidity of 40%. Cultivated as nutrients, mushrooms are generated, and sawdust spawn is the most commonly used spawn culture medium in mushroom cultivation. C is a mushroom that grows optimally by adding nutrients from rice bran or corn seed husk (concap) and other nitrogen sources to sawdust. / N Mushrooms are being grown in time. The mushroom cultivation method used above is to remove only the fruiting body of the mushroom and wash or simply remove the foreign substance to eat the minimum processed mushrooms. Alternatively, the mushroom mycelium cultured in liquid fermentation tanks is harvested, dried and powdered, and then processed to produce and process foods in the form of additives, or mixed and dried or powdered with ingredients such as food ingredients or herbal medicines. In the mixed method of processing method, since the long-term culturing is required in large quantities in order to increase the content of the mycelia, the yield is lower than that of culturing mycelium in a solid batch.

U.S. Patent No. 5,709,048 uses the lipid oxidase, polyphenol oxidase, Maillard reaction, and the Strecker reaction to improve the taste, aroma and color of mushrooms in order to increase the value of foods using mushrooms. The invention was disclosed.

However, this method also has a point that only processing the mushroom fruiting body, therefore, the mushroom fruiting body disclosed in the present invention and the food material used in the medium will be different from the point that is manufactured and processed together.

In addition, US 5,126,154 discloses a processing method for providing aesthetics, flavors, and colors using rice starch, gum, protein, and water to process the mushroom fruiting body for canning.

On the contrary, in the present invention, the mushroom mycelium and the fruiting body were grown by using the dietary food raw material as a medium so that the mycelium and the medium could be processed together, and optionally even the fruiting body was used as the processing material. Therefore, it is no longer necessary to harvest mycelium and fruiting bodies from wood or sawdust medium, as in general farmhouses, and the taste, aroma, and color of the mushrooms are mixed with the taste of food ingredients and the taste, aroma, and color of the mycelium and fruiting bodies. Since it is provided as a different food raw material has the advantage that it can provide a new health supplement functional food. On the other hand, according to the method for producing tea and beverages using the mushroom or mycelium mushroom mycelium disclosed in Patent Publication 99-031, the cultured mycelium is juiced, concentrated after filtration and sterilized, and then a method of adding a sweetener. In addition, a differentiation in form was attempted from the liquid extract manufacturing method prepared by adding a water-soluble solid composition to the extract extracted from hot water or spirit extract.

In the present invention, the mushroom mycelium is used to enhance the original taste and aroma of the mushroom, while at the same time giving flavor and aroma to the tasteless and odorless mushrooms, adding flavor and color to the mushroom with aroma, and adding mushroom mycelium and fruiting bodies. In order to provide a food containing mushroom mycelium or fruiting body having a new flavor, aroma, color, and function by combining protein polysaccharide and other bioactive substances, which are useful substances contained in the compound.

Therefore, an object of the present invention is to inoculate various mushroom mycelium on various carbohydrate, lipid food raw material and to provide a food produced by processing and cultured with a food raw material which increased the content of the mycelia by pure culture.

The present invention relates to a food produced by inoculating a variety of carbohydrate, lipid food raw material inoculated with various mushroom mycelium and purely cultured to a food raw material to increase the content of the mycelia. More specifically, Phellinus linteus , Agaricus blazei Murill , Chaga ( Inonotus obliquus ), Pokyeong ( Poria cocos ), Matsutake mushroom ( Tricholoma matsutake ), Monascus sp. , Cordyceps militaris ), Or mycelial tissue of Grifola frondosa , passaged 1-2 times in Agar medium and tested for contamination, shake cultured in liquid medium, 2-5% carbon source, 0.1-0.5 nitrogen source %, MgSO ₄ · 7H ₂ O 0.05% and KH ₂ PO ₄ 0.05% in a fermentation tank with a liquid medium added at a temperature of 20 to 30 ℃, 80-200ppm by stirring for 3 to 7 days The mycelium of mushrooms is formed, then washed and sterilized beforehand and cooled with brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, pearl barley, millet, blood, sesame, perilla, black sesame, sesame , Perilla, black sesame, sunflower, olive, evening primrose, cotton seed, rapeseed, palm After inoculating foods such as safflower seeds and incubated for 30 to 200 days, the mycelium mass is dried and powdered, followed by adding sweeteners, dispersants, emulsifiers, binders, reinforcing agents, flavoring agents, spices, etc. Heat to boil for about 30 minutes, filter, filter, and mix 1-50 times the amount of water, sweeteners, dispersants, emulsifiers, binders, reinforcing agents, flavoring agents, spices in the filtrate, and heat and sterilize at temperatures of 90-100 ° C. To prepare a beverage or concentrate the filtrate to obtain a concentrate, dry it or powder it, and then add other additives to prepare and process foods different from the original taste and aroma of the food ingredients and mushroom mycelium. It is about.

Hereinafter, described in detail with respect to the preferred configuration and operation of the present invention for achieving the above object.

First Step: Obtaining Carbohydrate and Lipid Food Ingredients

Brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, pearl barley, millet, blood, corncup, sesame, perilla, black sesame, sesame gourd, perilla, black sesame, sunflower, olive, evening primrose Carbohydrate- and lipid-based food materials such as cottonseed, rapeseed, palm and safflower seeds are washed with water and dried, and then coarsely pulverized to a diameter of 1 to 3 mm to obtain a powder having particles. Grain size Small brown rice, white rice, barley, wheat, rye, oats, crude, millet, corn, buckwheat, barley, millet, blood, sesame, perilla, black sesame, etc.

Second Step: Mixing with Concap

The process of washing the concaps with water to increase breathability and increasing the fiber content of the final product, followed by drying and mixing the concaps with 50% of each carbohydrate and lipid food raw material of the first step.

3rd process: sterilization of food ingredients and corncap mixture

The carbohydrate and lipid food raw material coarse powder and corn cob mixture of the second process is mixed with 1% yeast extract, 2% glucose and 20% moisture, and then 1/5 to 4/5 to plastic bags, plastic bottles and glass bottles. Fill in about and sterilize for 2 hours at 121 ℃.

Fourth Process: Mushroom Mycelia Medium Production Process

MRS flat solid medium (1% peptone, 1% beef extract, 0.5% yeast extract, 2% glucose, 0.1% Tween80, 0.2% ammonium citrate, 0.5% sodium acetate, 0.01% magnesium sulfate, 0.005% manganese sulfate) Sodium 0.2%, agar 1.5%, final pH 6.5 ± 2) Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC3140, Lactobacillus delbrukii subsp. Colonies grown by inoculation with lactis bacteria such as lactis KCTC1058, and colonies grown by Bacillus subtilis in nutrient plate solid medium (0.3% beef extract, 0.5% peptone, 1.5% agar) were used as platinum and 5 ml MRS liquid medium or Luria. Inoculate in Bertani test tube or nutrient liquid medium at 1-2 days at 30 ° C, incubate in 100 ml MRS liquid medium or Luria Bertani test tube or nutrient liquid medium in Erlenmeyer flasks, and incubate at 30 ° C for 2 days and 30 in a 30L fermenter. After incubation for 2 days at 10 ℃ in sterilized carbohydrates, plastic bottles containing lipid foods, plastic bags, glass bottles, etc., each 10ml each incubated at 30 ℃ for 7 days to low-molecular weight starch of carbohydrate foods Dextrins, oligosaccharides, and organic acids are converted into lipids, and lipid foods are decomposed into glycerol and fatty acids. A process for preparing a medium in which the mycelium is absorbed to shorten the sticking time for carbohydrates and lipid food ingredients.

5th process: microbial sterilization process

After culturing, the microorganisms grown in the medium are sterilized at 121 ° C. for 30 minutes to 2 hours and then slowly cooled.

6th step: mushroom mycelium culture step

Situation mushroom ( Phellinus linteus ), psychic mushroom ( Agaricus blazei Murill ), chaga ( Inonotus obliquus ), Fuling ( Poria cocos ), matsutake ( Tricholoma matsutake ), red fungus ( Monascus sp. ), Cordyceps militaris Mycelia of Grifola frondosa (Fr.) SF Gray were incubated for 10 days at 30 ° C on a PDA (Potato dextrose agar) plate medium, and then the mycelium discs were cut by flame sterilizing razor to make mycelium discs. 30 discs were inoculated into 100 ml of YM (malt extract 2%, yeast extract 2%, peptone 2%) liquid medium in a 250 ml flask and shaken aerobicly for 20 days at 30 ° C. to obtain sterilized YM liquid. A process of culturing mycelium for 20 days in a 300 liter sealed aeration tank containing medium.

Step 7: Inoculation and Cultivation of Mushroom Mycelium in Food Ingredients

Incubating the mycelium obtained in the above process with lactic acid bacteria and Bacillus, inoculating 20% in sterilized carbohydrates and lipid food raw materials, and incubating the mushroom mycelium for 30 days at a temperature of 30 ° C. and a humidity of 70%; And the situational mushrooms ( Phellinus linteus ), ghost mushrooms ( Agricus blazei Murill ), chaga ( Inonotus obliquus ), Fuling ( Poria cocos ), matsutake mushroom ( Tricholoma matsutake ), red yeast rice ( Monascus sp. ), Cordyceps ( Cordyceps militaris ), leaf mushroom ( Grifola frondosa (Fr.) SF Gray ) A process for homogenizing mycelium.

Eighth Process: Commercialization Process

A functional mushroom mycelium culture food comprising the step of adding a sweetener, an expanding agent, an emulsifier, a reinforcing agent, a flavor adjuster or a spice to produce a granule, a tablet or a capsule to produce a product. To provide.

In addition, the situation mushroom ( Phellinus linteus ), ghost mushroom ( Agricus blazei Murill ), chaga ( Inonotus obliquus ), Poer cocos ( Poria cocos ), matsutake mushroom ( Tricholoma matsutake ), red yeast ( Monascus sp. ), Cordyceps militaris and leaf mushrooms ( Grifola frondosa (Fr. SF Gray ) are powdered food raw materials that mycelia have been grown and mixed with sweeteners, dispersants, expanders, emulsifiers, reinforcing agents, flavoring agents or spices After adding boil and extracting, the extract is freeze-dried to powder or concentrated under reduced pressure to powder, and then provides a functional mushroom mycelium culture health functional food comprising the step of packaging and commercializing.

Sweeteners that may be used in the present invention include licorice extract, sodium glycylate, sodium glycylate, lactitol, mannitol, maltitol syrup, sodium saccharin, stevioside, aspartame, isomalt, xylitol, tomate, D-ribose And D-maltitol, D-sorbitol, D-sorbitol solution, D-xylose, L-sorbose, fructose, sucrose, glucose, sucralose, and sorbitol.

Emulsifiers that can be used in the present invention include gati gum, crystalline cellulose, trisodium citrate, silicon resins, glycerin fatty acid esters, lecithin, maltitol syrum, sodium metaphosphate, potassium metaphosphate, methyl cellulose, all modified, powdered cellulose, acid pyrophosphate Sodium, sorbitan fatty acid ester, magnesium stearate, sodium stearyl lactate, calcium stearyl lactate, propylene glycol alginate, choline chloride, yucca extract, sucrose fatty acid ester, xylitol, carboxymethylcellulose, sodium casein, carboxymethyl starch sodium, tannic acid , Polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80, enzymatically lecithin, D-maltitol, D-sorbitol, D-sorbitol solution can be used.

Examples of swelling agents that can be used in the present invention include gluconodeltalactone, gluconic acid, sodium pyrophosphate, sodium sesquicarbonate, sorbitan fatty acid esters, tricalcium phosphate, dibasic calcium phosphate, sodium carbonate, sodium bicarbonate, ammonium bicarbonate, and ammonium carbonate. And sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate and potassium pyrophosphate.

Reinforcing agents that can be used in the present invention include 5'-dicytidylate, 5'- disodium diacid, ferric citrate, ammonium ferric citrate, calcium citrate, sodium gluconate, copper gluconate, manganese gluconate, zinc gluconate , Ferric gluconate, potassium gluconate, calcium gluconate, potassium glycophosphate, glycerophosphate, glycine, nicotinic acid, nicotinic acid amide, dibenzoyl thiamine, dibenzoyl thiamine salt, powdered vitamin A, biotin, vitamin B12 and its derivatives , Vitamin B1 and its derivatives, vitamin B2 and its derivatives, vitamin B6 and its derivatives, vitamin C. Vitamin D2, vitamin D3, vitamin E and its derivatives, vitamin K1, zinc oxide, calcium hydroxide, calcium chloride, choline chloride, ascorbic acid Calcium, Ascorbyl Palmitate, Folic Acid, Potassium Iodine, Methylhesperidine, Inositol, Iron Phosphate, Iron Lactate, Calcium Lactate, Tricalcium Phosphate, Dicalcium Phosphate, Calcium Phosphate, Choline Hydrogen Tartrate, Carotene , Taurine, calcium carbonate, sodium pantothenate, calcium pantothenate, ferrous pyrophosphate, ferric pyrophosphate, sodium pyrophosphate, hesperidin, heme iron, zinc sulfate, ferrous sulfate, calcium sulfate, d-tocopherol (mixed type), DL-amino acid, d-amino acid It can select from the group which consists of (alpha)-tocopherol, carnitine, and (beta) -carotene.

Antioxidants that can be used in the present invention include citric acid, glucose oxidase, dibutylhydroxytoluene, lecithin, rutin, sodium metabisulfite, potassium metabisulfite, glutamic acid, molasses propyl, aoamic acid, balsam extract, butylhydride Roxyanizol, vitamin C, vitamin E, vitamin E acetate ester, acidic sodium sulfite, magnesium hydroxide, calcium ascorbate, ascorbyl palmitate, sodium sulfite, erythorbic acid, sodium erythorbate, oxystearin, yi. D.T. disodium, E.T.T, A.calcium disodium, sodium acetate, sodium hexasulfate, tea extract, sesame oil non-compound, degreasing rice bran extract, tertiary butyl hydroxyquinone, grape seed extract , Phytic acid, enzymatic digestion apple extract, enzyme treatment routine, d-tocopherol (mixed type), d-α-tocopherol, L-ascorbic acid sodium, L-ascorbyl stearate, γ-orizanol It can be selected from the group true.

Flavoring agents that can be used in the present invention include formic acid citronellyl, formic acid isoamyl, geraniol, cinnamic acid, methyl cinnamic acid, ethyl cinnamon acid, cinnamonaldehyde, cinnamon alcohol, vanillin, maltol, smoke flavor, citral, eugenol, iso It may be selected from the group consisting of eugenol, natural flavors, geranyl acetate, cinnamil acetate, furfural and ethyl acetate.

Preferred embodiments of the present invention will be described below with reference to Examples, but the present invention is not limited to the following embodiments.

Example 1

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in a plastic bag, a glass bottle, or a plastic bottle, sterilized at 121 ° C. for 20 minutes to 5 hours, and then cooled at room temperature, followed by Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ACTT11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC3140, Lactobacillus delbrukii subsp. Add culture medium to incubate lactis KCTC1058 and Bacillus subtilis , ferment at 30 ° C for 3 days, sterilize for 1 hour at 121 ° C, cool at room temperature, and then in a 250 ml container pilot Erlenmeyer flask for 15 days in the prepared food ingredients. after passage ocean the culture conditions to 100ml mushroom (Phellinus linteus) mycelium in a 1-liter Erlenmeyer flasks at least 30 literal day to up to seven days for one of the culture conditions mushroom (Phellinus linteus) mycelium liquid each food material / Inoculate 10 volumes and incubate at least 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried at 50 ° C. for 1-10 hours, and then ground into 10 meshes. The ground mushroom ( Phellinus linteus ) 1/10 volume of the weight of the mycelium or fruiting body is added, sweetener, dispersant, emulsifier, swelling agent, flavor adjuster or spice is mixed for 60 minutes, dried at 70 ° C for 5 hours and then 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot water and cold water. It was processed easily.

Example 2

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis applied to KCTC1058 the culture medium by culturing the Bacillus subtilis 3 il in a post 121 ℃ fermented at 30 ℃ 1 time the sterilized and then cooled at room temperature thus prepared dietary available food ingredients 15 days 250ml vessels in the pilot Erlenmeyer flask while the culture conditions in 100ml mushroom (Phellinus linteus) and then sub-cultured mycelia in a 1-liter Erlenmeyer flasks at least 30 literal day to up to seven days for one of the culture conditions mushroom (Phellinus linteus) mycelium liquid each food material / Inoculate 10 volumes to incubate for at least 150 days in a culture chamber of 30 ℃, 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C. and then ground to 10 mesh. Smashed mushrooms ( Phellinus linteus ) 1/10 volume water of mycelium or fruiting body is added, mixed with sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents or spices for 60 minutes, dried at 70 ° C for 5 hours, and then 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot and cold water. It is easy to become.

Example 3

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in plastic bag, glass or plastic bottle, sterilize at 121 ℃ for 1 hour and then cool at room temperature . Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the Agaricus (Agaricus blazei Murill) after sub-culturing the mycelia in a 1-liter Erlenmeyer flask equipped with Agaricus culture for up to 7-30 days naejineun least 2 days (Agaricus blazei Murill) the mycelium liquid each food material cultured in 100ml 1/10 of the volume was inoculated and incubated for 150 days at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 70 ° C., and then ground to 10 mesh. After adding 1/10 volume of water of Agaricus blazei Murill mycelium or fruiting body, mixed with sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents or spices, mixed for 60 minutes and dried at 70 ° C for 1 hour. Roasted at 200 ° C. for 10 minutes, then packaged in granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried in hot and cold water. Processed to dissolve easily.

Example 4

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. : 50 after mixing to 30% moisture and then put into a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃ and then cooled to room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. A culture solution of lactis KCTC1058 and Bacillus subtilis was added, fermented at 30 ° C. for 3 days, sterilized at 121 ° C. for 20 minutes to 1 hour, then cooled at room temperature, and then 250 ml container for 15 days in a dietary food ingredient thus prepared. cultured in 100ml in pilot Erlenmeyer flask Agaricus (Agaricus blazei Murill) of Agaricus cultured for up to 7 days naejineun least 2-30 days after sub-culturing the mycelia in a 1-liter Erlenmeyer flask (Agaricus blazei Murill) the mycelium liquid respectively Inoculated with 1/10 volume of the food raw material was incubated for 150 days at 30 ℃, 70% humidity culture room. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. Agaricus blazei Murill pulverized soybean or 1/10 of the weight of the fruiting body was added water, sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spice was mixed for 60 minutes and dried for 5 hours at 70 ℃, 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot and cold water. It was processed easily.

Example 5

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in a plastic bag, a glass bottle, or a plastic bottle, sterilized at 121 ° C. for 20 minutes to 5 hours, and then cooled at room temperature, followed by Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. After adding lactis KCTC1058 and Bacillus subtilis culture, fermentation was carried out at 30-45 ° C. for 3 days, sterilized at 121 ° C. for 20 minutes to 1 hour, cooled at room temperature for 15 days to the prepared food ingredients. 100 ml of Chaga ( Inonotus obliquus ) mycelium cultured in a 250 ml container pilot Erlenmeyer flask was passaged in a 1 liter Erlenmeyer flask and 30 liters of Chaga ( Inonotus obliquus ) mycelium cultured for at least 2 days or 7 days Inoculated with 1/10 volume of the food raw material was incubated for more than 150 days in a culture chamber of 30 ℃, 70% humidity. After the incubation was completed, after drying for 1 to 10 hours at a temperature of 70 ℃ pulverized into 10 mesh. The ground chaga ( Inonotus obliquus ) mycelium or 1/10 volume of fruiting body weight is added, sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents or spices are mixed for 60 minutes, dried at 70 ° C for 5 hours and then 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot and cold water. It was processed easily.

Example 6

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. A culture solution of lactis KCTC1058 and Bacillus subtilis was added, fermented at 30 ° C. for 3 days, sterilized at 121 ° C. for 1 hour, then cooled at room temperature, and then 100 ml in a 250 ml container pilot Erlenmeyer flask for 15 days to the prepared food raw material. of Chaga (Inonotus obliquus) for passage of at least 2 days up to 7 days incubation between naejineun in a culture after 30 liters Chaga (Inonotus obliquus) mycelium liquid mycelium in a 1-liter Erlenmeyer flasks, each of the food materials incubated with 1/10 Inoculate the volume and incubate for at least 15-150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. The ground chaga ( Inonotus obliquus ) mycelium or 1/10 volume of fruiting body weight is added, sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents or spices are mixed for 60 minutes, dried at 70 ° C for 5 hours and then 200 Roasted for 2-20 minutes at ℃, packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium is extracted by adding hot water, concentrated under reduced pressure and dried to dry hot water and cold water Processed to dissolve in

Example 7

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in plastic bag, glass or plastic bottle, sterilize at 121 ℃ for 1 hour and then cool at room temperature . Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the Poria cocos (Poria cocos) cultured for up to 7 days naejineun least 2-30 days after sub-culturing the mycelia in a 1-liter Erlenmeyer flask, Poria cocos (Poria cocos) 1/10 of the mycelial solution each food material cultured in 100ml Inoculate the volume and incubate for more than 150 days in a culture chamber of 30 ℃, humidity 70%. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C. and then ground to 10-60 mesh. Add 1/10 volume of the weight of Poria cocos mycelium or fruiting body, add sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spices, mix for 60 minutes, and dry at 70 ℃ for 5 hours, and then 200 ℃. Roasted for 10 minutes at, packed in granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried to dissolve in hot and cold water. It was easily processed.

Example 8

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. A culture solution of lactis KCTC1058 and Bacillus subtilis was added, fermented at 30 ° C. for 3 days, sterilized at 121 ° C. for 20 minutes to 1 hour, then cooled at room temperature, and then 250 ml container for 15 days in a dietary food ingredient thus prepared. cultured in 100ml in pilot Erlenmeyer flask, Poria cocos (Poria cocos) the culture Poria cocos (Poria cocos) mycelium solution for up to 7 days naejineun least 2-30 days after sub-culturing the mycelia in a 1-liter Erlenmeyer flasks, each of the food materials Inoculate 1/10 volume and incubate for more than 150 days at 30 ℃, 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. Add 1/10 volume of the weight of Poria cocos mycelium or fruiting body, add sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spices, mix for 60 minutes, and dry at 70 ℃ for 5 hours, and then 200 ℃. Roasted for 10 minutes at, packed in granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried to dissolve in hot and cold water. It was easily processed.

Example 9

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in a plastic bag, a glass bottle, or a plastic bottle, sterilized at 121 ° C. for 20 minutes to 5 hours, and then cooled at room temperature, followed by Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask Passage of Tricholoma matsutake mycelium cultured at 100 ml in a 1 liter Erlenmeyer flask was followed by adding Tricholoma matsutake mycelium fluid cultured at 30 liters for at least 2 days or up to 7 days. Inoculate 10 volumes and incubate at least 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 70 ° C., and then ground to 10 mesh. 1/10 volume of Tricholoma matsutake mycelium or fruiting body weight is added, and sweetener, dispersant, emulsifier, swelling agent, flavor adjuster or spice is mixed for 60 minutes, dried at 70 ℃ for 5 hours, and then dried at 200 ℃. Roasted for 10 minutes at, packed in granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried to dissolve in hot and cold water. It was easily processed.

Example 10

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the matsutake mushroom (Tricholoma matsutake) mycelium 1 liter and then sub-cultured in Erlenmeyer flasks with matsutake mushroom culture for up to 7-30 days naejineun least 2 days (Tricholoma matsutake) mycelium liquid 1 on the respective food material cultured in 100ml Inoculate 10 volumes and incubate at least 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 70 ° C., and then ground to 10 mesh. 1/10 volume of the weight of the mycelial or fruiting bodies of Tricrushoma matsutake is added, mixed with sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents, or spices for 60 minutes, dried at 70 ° C for 5 hours, and then 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot and cold water. It was processed easily.

Example 11

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in plastic bag, glass or plastic bottle, sterilize at 121 ℃ for 1 hour and then cool at room temperature . Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the red yeast culture into 100ml (Monascus sp.) cultured for up to 7 days naejineun least 2-30 days after sub-culturing the mycelia in a 1-liter Erlenmeyer flask, red yeast rice (Monascus sp.) 1 of the mycelial solution each food material Inoculate a volume of / 10 and incubate at least 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. Monascus sp. Mycelial or 1/10 volume water of fruiting body is added and mixed with sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spice for 60 minutes, dried at 70 ℃ for 5 hours, and then 200 Roasted for 10 minutes at ℃ and then packaged in the form of granules, tablets, capsules or sticks, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, dried and dissolved in hot and cold water. It was processed easily.

Example 12

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. A culture solution of lactis KCTC1058 and Bacillus subtilis was added, fermented at 30 ° C. for 3 days, sterilized at 121 ° C. for 1 hour, cooled at room temperature, and then a 250 ml container pilot Erlenmeyer flask for 15 days in a dietary foodstuff thus prepared. Monascus spp. Mycelium cultured at 100 ml in subcultured in a 1 liter Erlenmeyer flask and 30 ml of Monascus sp. Mycelia were cultured for at least 2 days or up to 7 days . Inoculate 10 volumes and incubate at least 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. Soaked 1/10 volume of water of the mycelium ( Monascus sp. ) Mycelium was added, mixed with sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents, or spices for 60 minutes, dried at 70 ° C for 5 hours, and then dried at 200 ° C. Roasted for 10 minutes, then packaged into granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried to be easily dissolved in hot and cold water. Processed.

Example 13

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in plastic bag, glass or plastic bottle, sterilize at 121 ℃ for 1 hour and then cool at room temperature . Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukiisubsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the Cordyceps (Cordyceps militaris) after sub-culturing the mycelia in a 1-liter Erlenmeyer flask, the cultured fungus for up to 7-30 days naejineun least 2 days (Cordyceps militaris) 1/10 of the mycelial solution each food material cultured in 100ml Inoculate the volume and incubate for more than 150 days in a culture chamber of 30 ℃, humidity 70%. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. Cordyceps militaris isolated 1/10 volume of the weight of the mycelium was added, sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents or spices, mixed for 60 minutes, dried for 5 hours at 70 ℃, 10 at 200 ℃ After roasting for a minute, it is packaged in granules, tablets, capsules, or sticks. The roasted mycelium is extracted by adding hot water, concentrated under reduced pressure, and dried to be easily dissolved in hot and cold water. It was.

Example 14

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask in the Cordyceps (Cordyceps militaris) after sub-culturing the mycelia in a 1-liter Erlenmeyer flask, the cultured fungus for up to 7-30 days naejineun least 2 days (Cordyceps militaris) 1/10 of the mycelial solution each food material cultured in 100ml Inoculate the volume and incubate for more than 150 days in a culture chamber of 30 ℃, humidity 70%. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 100 ° C., and then ground to 10 mesh. 1/10 volume of Cordyceps militaris mycelium or fruiting body weight is added, and sweetener, dispersant, emulsifier, swelling agent, flavor adjuster or spice is mixed for 60 minutes, dried at 70 ℃ for 5 hours, and then dried at 200 ℃. Roasted for 10 minutes at, packed in granules, tablets, capsules, or sticks. The roasted mycelium was extracted by adding hot water, concentrated under reduced pressure, and dried to dissolve in hot and cold water. It was easily processed.

Example 15

Grains such as brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and blood are washed to remove foreign substances and dust, and mixed with concap 50:50 After filling in plastic bag, glass or plastic bottle, sterilize at 121 ℃ for 1 hour and then cool at room temperature . Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask Grifola frondosa (Fr.) SF Gray mycelium cultured in 100 ml at 100 liters of Gripola frondosa (Fr.) SF Gray ) The mycelium fluid is inoculated with 1/10 volume of each food ingredient and incubated for 30 days at 30 ° C., 70% induction. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 70 ° C., and then ground to 10 mesh. This ground crushed leaf mushroom ( Grifola frondosa (Fr.) SF Gray ) adds 1/10 volume of mycelium or fruiting body with water, adds sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spice and mixes for 60 minutes. After drying for 5 hours at 200 ℃ roasted for 10 minutes and then packaged in the form of granules (tablet), tablets (capsule) or stick, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure and dried Processed to dissolve in hot and cold water.

Example 16

Sesame seeds, perilla seeds, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cotton seeds, rape seeds, palm, safflower seeds, etc. After mixing to 50% water to 30% and then put in a plastic bag or glass bottle, plastic bottle and sterilized for 1 hour at 121 ℃, cooled at room temperature and Sporolactobacillus sp. ATCC11538, Lactobacillus johnsonii ATCC11506, Lactobacillus reuteri, Lactococcus lactis subsp. lactis KCTC3124, Lactobacillus sp. KCTC 3140, Lactobacillus delbrukii subsp. lactis added to the culture medium were incubated for KCTC1058 and Bacillus subtilis 3 il dongan was subjected to fermentation at 30 ℃ after one hour sterilized at 121 ℃, cooled at room temperature, thus producing a dietary available food material to 15 days 250ml vessel pilot Erlenmeyer flask the Maitake mushroom culture in a 100ml (Grifola frondosa (Fr.) SF Gray ) cultured Maitake mushroom cross up to seven days naejineun least 2-30 days after sub-culturing the mycelia in a 1-liter Erlenmeyer flask (Grifola frondosa (Fr.) SP Gray ) Mycelium fluid is inoculated with 1/10 volume of each food ingredient and incubated for 150 days in a culture chamber at 30 ° C. and 70% humidity. After the incubation was completed, the mixture was dried for 10 hours at a temperature of 70 ° C., and then ground to 10 mesh. This ground crushed leaf mushroom ( Grifola frondosa (Fr.) SF Gray ) adds 1/10 volume of mycelium or fruiting body with water, adds sweetener, dispersant, emulsifier, expanding agent, flavor adjuster or spice and mixes for 60 minutes. After drying for 5 hours at 200 ℃ roasted for 10 minutes and then packaged in the form of granules (tablet), tablets (capsule) or stick, the roasted mycelium was extracted by adding hot water, concentrated under reduced pressure and dried Processed to dissolve in hot and cold water.

Example 17

Brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, pearl barley, millet, blood, corncup, sesame, perilla, black sesame, sesame gourd, perilla, black sesame, sunflower, olive, evening primrose Change the carbohydrate food and lipid food ingredients from cotton, rapeseed, palm, and safflower seeds into 40 mesh and add 1 g of carbohydrate food powder and lipid food ingredients powder per liter, and add 20 g sugar per liter. After sterilization for 1 hour at ℃, it is cooled, and the mushrooms (Phellinus linteus), mushroom (Agaricus blazei Murill), chaga (Inonotus obliquus), Poria cocos, Tricot mushroom (Tricholoma matsutake), and red rice (Monascus sp) .), Cordyceps militaris, Grifola frondosa (Fr. SF Gray) mycelia were inoculated with the liquid medium inoculated, shaken and incubated at 30 rpm at 200rpm for 10 more days in 500 liter incubator The end of the cultivation of mushroom flavor With the packaged after stopping the culture, and homogenized with a homogenizer into a liter of 1% fructose, 0.1% citric acid, 0.1% citric acid three sodium, perfume components to boil for one hour in a sterile 100 ℃.

Brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, pearl barley, millet, blood, soybean, red beans, green beans, kidney beans, peas, eastern, lima beans, egyptian beans, green beans, black beans, lentils Nutrients in food ingredients such as beans, green beans, sesame seeds, perilla, black sesame seeds, sesame seeds, perilla seeds, black sesame seeds, sunflowers, olives, evening primrose seeds, cottonseeds, rapeseed seeds, palm and safflower seeds, Phellinus linteus, Mushrooms (Agaricus blazei Murill), Chaga (Inonotus obliquus), Bokryeong (Poria cocos), Mushroom (Tricholoma matsutake), Monascus sp., Cordyceps militaris, Cordyceps (Grifola frondosa (Fr.) As mushroom mycelium (SFGray) is used as a nutrient, the content of each mushroom mycelium is increased so that it can be processed and manufactured into a food that is different from the original taste and aroma of the food raw material. Mix by mixing at a certain rate with the precultured mycelium Then, sweeteners, dispersants, emulsifiers, swelling agents, flavoring agents, spices, etc. are mixed and dried to form the final product in powder form or the roasting process to enhance the flavor or to preserve the original taste by producing in granule form or powder form B. Roast granules of mycelium or fruiting body to facilitate ingestion by encapsulation or tableting, and extract and package them in powder form to give new taste and aroma and to ingest protein polysaccharides and functional substances of mushrooms, spiritual mushrooms and chaga. The substance that inhibits the accumulation of cholesterol in the red yeast fungus facilitated the prevention of blood cholesterol accumulation in the body through the intake of monacoline K, and it was easy to get rid of the scent of pine mushroom and developed the food containing the pine mushroom mycelium.

Claims (11)

Cultivate mushroom mycelium in carbohydrate foodstuffs and geological foodstuffs for a certain period of time to incubate the mycelium content up to 3-50%, and dry and powder it to sweeteners, emulsifiers, swelling agents, reinforcing agents, flavoring agents, antioxidants or flavors. A method for processing mushroom mycelium comprising the steps of adding and adding flavor and aroma in powder, mixing, extracting, and roasting to add a flavor. The mushroom mycelium according to claim 1, wherein the mushroom mycelium is characterized in that at least one selected from the group consisting of mushrooms, mushrooms, chaga, bokyeong, matsutake, hongguk, cordyceps, or leaf mushrooms Method of processing mycelium. The method according to claim 1, wherein the carbohydrate food material is selected from at least one selected from the group consisting of brown rice, white rice, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, and fatigue Processing method of mushroom mycelium, characterized in that. The method of claim 1, wherein the geological food ingredient is at least one from the group consisting of sesame, perilla, black, sesame, sesame, black sesame, sunflower, olive, evening primrose seed, cotton seed, rapeseed seed, palm, safflower seed A method for processing mushroom mycelium, characterized in that to select and use more than one species. The method according to claim 1, wherein the process is prepared in the form of powder, liquid, capsules, tablets, tea, beverage in the form of any one of the mushroom mycelium. The method of claim 1, wherein the sweetener is licorice extract, sodium glycylate, sodium glycylate, lactitol, mannitol, maltitol syrup, sodium saccharin, stevioside, aspartame, isomalt, xylitol, tomate, At least one or more selected from the group consisting of D-ribose, D-maltitol, D-sorbitol, D-sorbitol solution, D-xylose, L-sorbose, fructose, sucrose, glucose, sucralose and sorbitol Processing method of mushroom mycelium, characterized in that to use to choose. The method according to claim 1, wherein the emulsifier is a gum gum, crystalline cellulose, trisodium citrate, silicon resin, glycerin fatty acid ester, lecithin, maltitol syrum, sodium metaphosphate, potassium metaphosphate, methyl cellulose, modified all, powdered cellulose, Sodium pyrophosphate, sorbitan fatty acid ester, magnesium stearate, sodium stearyl lactate, stearyl lactate, propylene glycol alginate, choline chloride, yucca extract, sucrose fatty acid ester, xylitol, carboxymethylcellulose, sodium casein, carboxymethyl starch At least one selected from the group consisting of sodium, tannic acid, polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80, enzymatically lecithin, D-maltitol, D-sorbitol, D-sorbitol solution Processing method of mushroom mycelium, characterized in that to use. The method of claim 1, wherein the swelling agent is gluconodelta-lactone, gluconic acid, sodium pyrophosphate, sodium sesquicarbonate, sorbitan fatty acid ester, tricalcium phosphate, dibasic calcium phosphate, sodium carbonate, sodium bicarbonate, ammonium bicarbonate And at least one selected from the group consisting of ammonium carbonate, sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate and potassium pyrophosphate. The method of claim 1, wherein the reinforcing agent is 5'-dicytidylate, 5'- disodium didylate, iron citrate, ammonium ferric citrate, calcium citrate, sodium gluconate, copper gluconate, manganese gluconate, Zinc Gluconate, Iron Gluconate, Potassium Gluconate, Calcium Gluconate, Glycerophosphate, Calcium Glyrophosphate, Glycine, Nicotinic Acid, Nicotinamide, Dibenzoyl Thiamine, Dibenzoyl Thiamine Salt, Powdered Vitamin A, Biotin, Vitamin B12 And its derivatives, vitamin B1 and its derivatives, vitamin B2 and its derivatives, vitamin B6 and its derivatives, vitamin C, vitamin D2, vitamin D3, vitamin E and its derivatives, vitamin K1, zinc oxide, calcium hydroxide, calcium chloride, choline chloride, Calcium ascorbate, ascorbyl palmitate, folic acid, potassium iodine, methylhesperidin, inositol, iron phosphate, iron lactate, calcium lactate, tricalcium phosphate, calcium diphosphate, monobasic calcium phosphate, choline hydrogen phosphate, carotene, tarta Lean, calcium carbonate, sodium pantothenate, calcium pantothenate, ferrous fumarate, ferric pyrophosphate, sodium pyrophosphate, hesperidin, heme iron, zinc sulfate, ferrous sulfate, calcium sulfate, d-tocopherol (mixed type), DL-amino acid, d-α -Tocopherol, carnitine, β-carotene processing method characterized in that at least one selected from the group consisting of mushroom mycelia. The method of claim 1, wherein the antioxidant is citric acid, glucose oxidase, dibutyl hydroxytoluene, lecithin, rutin, sodium metabisulfite, potassium metabisulfite, molar assets, molar propyl, aoamic acid, balsam extract Butylhydroxyanisol, vitamin C, vitamin E, vitamin E acetate ester, acid sodium sulfite, magnesium hydroxide, calcium ascorbate, ascorbyl palmitate, sodium sulfite, erythorbic acid, sodium erythorbate, oxystealine , E.T.A. disodium, E.D.A.calcium disodium, sodium acetate, sodium hexasulfate, tea extract, sesame oil non-sulfide, degreasing rice bran extract, tertiary butyl hydroxyquinone, Grape seed extract, phytic acid, enzyme digestion apple extract, enzyme treatment routine, d-tocopherol (mixed type), d-α-tocopherol, L-ascorbic acid sodium, L-ascorbyl stearate, γ-orizanol A working method of a mushroom mycelium, characterized in that used to select the at least one or more from. According to claim 1, wherein the flavoring agent is formic citronellyl, formic acid isoamyl, geraniol, cinnamic acid, methyl cinnamic acid, ethyl cinnamon acid, cinnamon aldehyde, cinnamon alcohol, vanillin, maltol, smoke flavor, citral, eugenol , Iso-yugenol, natural flavoring, geranyl acetate, cinnamil acetate, furfural, ethyl acetate processing method of the mushroom mycelium, characterized in that at least one selected from the group consisting of.