KR20100088499A - Method for producing fermented products based on germinated brown rice and mushroom dried - Google Patents
Method for producing fermented products based on germinated brown rice and mushroom dried Download PDFInfo
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- KR20100088499A KR20100088499A KR1020090008199A KR20090008199A KR20100088499A KR 20100088499 A KR20100088499 A KR 20100088499A KR 1020090008199 A KR1020090008199 A KR 1020090008199A KR 20090008199 A KR20090008199 A KR 20090008199A KR 20100088499 A KR20100088499 A KR 20100088499A
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- brown rice
- germinated brown
- dried
- mushrooms
- mushroom dried
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 44
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 3
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract 5
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 244000252132 Pleurotus eryngii Species 0.000 abstract description 2
- 235000001681 Pleurotus eryngii Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 2
- 241000750142 Auricula Species 0.000 abstract 1
- 241000414067 Inonotus obliquus Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 235000007685 Pleurotus columbinus Nutrition 0.000 abstract 1
- 235000006894 Primula auricula Nutrition 0.000 abstract 1
- 241000272503 Sparassis radicata Species 0.000 abstract 1
- 241000001727 Tropicoporus linteus Species 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 102100037293 Atrial natriuretic peptide-converting enzyme Human genes 0.000 description 1
- 101710133555 Atrial natriuretic peptide-converting enzyme Proteins 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- -1 piotin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- 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
- 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
- A23L7/152—Cereal germ products
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 발아현미와 버섯건조물을 주성분으로 하는 발효물의 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 발아시키는 공정; 발아된 현미와 버섯건조물을 중량비 70∼95％ : 5∼30％로 배합하여 증자시키는 공정; 증자된 발아현미와 버섯건조물을 발효시키는 공정; 건조공정; 분쇄공정을 포함하는 것을 특징으로 하는 발아현미와 버섯건조물을 주성분으로 하는 발효물의 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented product having a germinated brown rice and mushroom dried as a main component, more specifically germinating brown rice; Blending the germinated brown rice with the mushroom dried in a weight ratio of 70 to 95%: 5 to 30% to increase the weight; Fermenting the steamed germinated brown rice and mushroom dried product; Drying process; It relates to a method for producing a fermented product based on the germinated brown rice and mushroom dried, characterized in that it comprises a grinding step.
현미는 회분, 섬유, 칼슘, 인, 철분, 마그네슘, 비타민 B1, 비타민 B2, 니코친산, 판토텐산, 피오친, 엽산, 비타민 B6, 이노시톨, 코린, 비타민 K, 비타민 E, 휘친산 등의 성분이 들어있는 식품으로 과학적, 영양학적으로 볼 때 완벽한 식품이라고 할 수 있다.Brown rice contains ingredients such as ash, fiber, calcium, phosphorus, iron, magnesium, vitamin B1, vitamin B2, nicotinic acid, pantothenic acid, piotin, folic acid, vitamin B6, inositol, corin, vitamin K, vitamin E, and whicin acid This food is a perfect food from a scientific and nutritional point of view.
그러나 현미는 체내에서의 영양성분의 소화흡수도가 효율적이지 못하여 최근에는 현미를 0.5∼1mm 정도 발아시킨 발아현미가 소화흡수도가 높다하여 건강식품으로서 각광을 받고 있다.However, brown rice is inefficient digestive absorption of nutrients in the body, recently germinated brown rice germinated brown rice about 0.5 ~ 1mm has a high digestive absorption has been spotlighted as a health food.
그리고 베타글루칸이라는 다당류 성분이 함유되어 있는 버섯은 항암효과로 널리 알려져 있으며, 특히 암예방을 위한 건강식품으로서 상황버섯, 차가버섯, 표 고버섯 등이 널리 이용되고 있다.In addition, a mushroom containing a polysaccharide component of beta glucan is widely known as an anticancer effect. Especially, as a health food for cancer prevention, situation mushrooms, chaga mushrooms, shiitake mushrooms and the like are widely used.
본 발명과 관련된 종래기술은 한국공개특허 2003-0070753호에 발효현미와 발효율무를 주성분으로 한 발효생식의 제조방법이 있으나 본 발명과는 기술적 구성이 다른 것이다.The prior art related to the present invention has a method for producing fermentation reproduction based on fermented brown rice and fermented radish in Korea Patent Publication No. 2003-0070753, but the technical configuration is different from the present invention.
본 발명은 발아현미의 우수성을 유지하는 동시에, 발아현미를 버섯건조물과 함께 발효공정을 거침으로써 영양성분의 증가 및 소화, 흡수에도 도움이 되도록 하고자 함에 있다.The present invention is intended to maintain the superiority of germinated brown rice, and also to increase the nutritional components, digestion, and absorption by going through the fermentation process with the mushroom dried germinated brown rice.
본 발명은 발아현미와 버섯건조물을 주성분으로 하는 발효물의 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 발아시키는 공정; 발아된 현미와 버섯건조물을 중량비 70∼95％ : 5∼30％로 배합하여 증자시키는 공정; 증자된 발아현미와 버섯건조물을 발효시키는 공정; 건조공정; 분쇄공정을 포함하는 것을 특징으로 하는 발아현미와 버섯건조물을 주성분으로 하는 발효물의 제조방법에 관한 것이다..The present invention relates to a method for producing a fermented product having a germinated brown rice and mushroom dried as a main component, more specifically germinating brown rice; Blending the germinated brown rice with the mushroom dried in a weight ratio of 70 to 95%: 5 to 30% to increase the weight; Fermenting the steamed germinated brown rice and mushroom dried product; Drying process; It relates to a method for producing a fermented product based on the germinated brown rice and mushroom dried, characterized in that it comprises a grinding step.
이하 각 공정별로 상세하게 설명하면 아래와 같다.Hereinafter will be described in detail for each process as follows.
1. 현미를 발아시키는 공정1. Process of germinating brown rice
현미를 세척하여 이물질을 제거한 후, 실온에서 18∼30시간 침지한 후, 25∼30℃에서 24∼36시간 수차례 살수하면서 현미의 싹이 0.5∼2.5mm 되도록 현미를 발아시킨다.After washing the brown rice to remove foreign substances, it is immersed at room temperature for 18 to 30 hours, then sprinkled several times at 25 to 30 hours for 24 to 36 hours to germinate brown rice so that the shoots of brown rice are 0.5 to 2.5 mm.
2. 발아된 현미와 버섯건조물을 중량비 70∼95％ : 5∼30％로 배합하여 증자시키는 공정2. The process of mixing the germinated brown rice and mushroom dried with weight ratio of 70-95%: 5-30%
발아된 현미와 버섯건조물을 중량비 70∼95％ : 5∼30％로 배합하여 증자기를 이용하여 100℃에서 1∼2시간 증자시킨다.The germinated brown rice and mushroom dried are blended in a weight ratio of 70 to 95%: 5 to 30% and cooked at 100 ° C for 1 to 2 hours using a steamer.
3. 증자된 발아현미와 버섯건조물을 발효시키는 공정3. Fermenting steamed germinated brown rice and mushroom dried
증자된 발아현미와 곡류를 발효기를 사용하여 40∼45℃에서 20∼40시간 발효시킨다.Steamed germinated brown rice and grains are fermented at 40-45 ° C. for 20-40 hours using a fermenter.
4. 건조공정4. Drying process
상기 발효공정을 거친 발효물을 건조기에 넣어 수분함량이 5∼10％가 되도록 건조시킨다.The fermented product which passed through the said fermentation process is put into a drier and dried so that a moisture content may be 5 to 10%.
5. 분쇄공정5. Crushing Process
상기 건조공정을 거친 발효물을 분쇄기를 이용하여 100∼200메쉬 수준으로 분쇄한다.The dried fermented product is pulverized to a level of 100 to 200 mesh using a grinder.
본 발명으로 제조된 발효물은 소화흡수가 용이할 뿐 아니라, 발효로 인하여 섭취에 있어서 풍미감을 증진시킴으로써 남녀노소 누구나 애용할 수 있는 과립식품, 환식품, 분말식품 등으로 이용될 수 있다.The fermented product prepared by the present invention can be used as a granulated food, pill food, powdered food, etc., which can be favored by all ages.
이하 본 발명의 실시예에 따른 발아현미와 버섯건조물을 주성분으로 하는 발효물의 제조방법을 보다 구체적으로 설명한다.Hereinafter, a method of preparing fermented products based on germinated brown rice and mushroom dried according to an embodiment of the present invention will be described in more detail.
현미 1Kg을 세척하여 이물질을 제거한 후, 실온에서 24시간 침지한 후, 30℃에서 24시간 수차례 살수하면서 현미의 싹이 1mm가 되도록 현미를 발아시켰다.After washing 1Kg of brown rice to remove foreign substances, it was immersed at room temperature for 24 hours, and then sprinkled several times at 30 ° C. for 24 hours to germinate brown rice so that the shoots of brown rice became 1 mm.
새송이버섯 건조물 100g을 발아된 현미 1Kg과 배합하여 증자기를 이용하여 100℃에서 2시간 증자시켰다.100 g of dried Pleurotus eryngii mushrooms were mixed with 1 Kg of germinated brown rice and cooked at 100 ° C. for 2 hours using a steamer.
증자된 발아현미와 새송이버섯건조물을 발효기를 이용하여 40℃의 온도에서 24시간 발효시켰다.The steamed germinated brown rice and dried mushrooms were fermented at a temperature of 40 ° C. for 24 hours using a fermenter.
상기 발효공정을 거친 발효물을 건조기에 넣어 수분함량이 7％가 되도록 건조시켰다.The fermented product which passed through the said fermentation process was put into the dryer, and it dried so that moisture content might be 7%.
상기 건조공정을 거친 발효물을 분쇄기를 이용하여 180메쉬 수준으로 분쇄하였다.The dried fermented product was ground to a level of 180 mesh using a grinder.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105495551A (en) * | 2015-12-10 | 2016-04-20 | 于蜀豪 | Inonotus obliquus probiotic enzyme and preparation method thereof |
| KR102050666B1 (en) * | 2018-06-15 | 2019-12-02 | 헬썸 주식회사 | Tremella fuciformis manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105495551A (en) * | 2015-12-10 | 2016-04-20 | 于蜀豪 | Inonotus obliquus probiotic enzyme and preparation method thereof |
| KR102050666B1 (en) * | 2018-06-15 | 2019-12-02 | 헬썸 주식회사 | Tremella fuciformis manufacturing method |
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