KR20130130904A - Production method of functionality livestock products cultured mushroom mycelium - Google Patents

Abstract

The present invention relates to a production method of functional livestock products. The production method can be utilized for various food materials by producing livestock products with functionalities of mushrooms and Monascus sp. instead of using cattle bones or pig's hind legs, can promote consumption by increasing utilization as pharmaceutical materials and food additives, and can contribute to the improvement of livestock competitiveness. [Reference numerals] (AA) Inject organic foreign materials;(B1) Step 1 - spawn culturing;(B2) Step 1-1 : preparing agar medium;(B3) Step 1-2 : injecting;(B4) Step 1-3 : spawn culturing;(B5) Step 1-4 : homogenizing spawns;(C1) Step 2 : inoculum culturing;(C2) During liquid aeration culture;(C3) Step for producing aeration culture bottle;(C4) Step for culturing inoculum;(C5) during solid culture;(C6) Step for producing solid medium;(C7) Step for injecting and culturing;(D1) Step 3 : preparing medium;(D2) Using animal bones as medium;(D3) Step for dressing animal bones;(D4) Step for removing fat and foreign substances;(D5) Using haunch as medium;(D6) Step for removing skin;(D7) Step for producing cuts;(EE) Manufacturing a composition after mixing supplementary material;(F1) Step 4 : sealing medium;(F2) Step 4-1 : preparing;(F3) Step 4-2 : adding sugar and glucose;(F4) Step 4-3 : sealing;(G1) Step 5 : sterilizing medium;(G2) Step 5-1 : firstly sterilizing;(G3) Step 5-2 : secondly sterilizing;(H1) Step 6 : discharging moisture and fat, and cooling medium;(H2) Step 6-1 : discharging moisture and fat;(H3) Step 6-2 : cooling medium;(II) Step 7 : injecting inoculum to medium;(JJ) Step 8 : culturing;(KK) Step 9 : cutting and packaging;(LL) Step 10 : freezing

Description

Production Method of Functional Livestock Products Cultured with Mushroom Mycelium and Hongguk

The present invention relates to a method for producing a functional livestock product cultured mushroom mycelium and hongguk bacteria, and more specifically, using the bone bone and surplus hind limbs issued after cattle slaughter the rear bones of livestock bones or pork mushrooms and red yeast mycelium The present invention relates to a method for producing functional livestock products by inoculating and incubating various mushroom mycelium and erythrocytes.

As dietary changes, meat consumption increased, and as demand increased, naturally raising livestock and subsequent slaughter increased.

As a result, residues generated after slaughter are also increasing.

In particular, cattle bones are stored in warehouses because they cannot be processed except for specific parts, and hind limbs are also struggling to be processed due to lower consumption.

The bones that occur after slaughter have a delicious taste and have been used as ingredients for Gomtang and Seolleongtang as a good source of high quality collagen protein and calcium.

And it is a food to overcome the heat of summer with weak people after the disease of pregnant or lactating mothers and used as a warming style to warm the body in cold winter.

However, as the method of use is simple and bone and hind limbs are being increased in the form of consumption and pattern that prefers only a specific part of the livestock compared to the slaughter of livestock, development of various types of processing technologies incorporating new technologies is urgently required.

To improve the added value of these livestock bones or hind legs of pigs, fungal cultures such as Cordyceps sinensis, S. mushroom, chaga, ganoderma lucidum mushroom, shiitake mushroom, roe deer mushroom, and oyster mushroom are used to culture mycelium or pork hind leg. Method of producing meat and cultivating mushrooms, red yeast mycelium, and using animal bones or pork hind meats as food, food additives and pharmaceutical raw materials to improve the competitiveness of our livestock industry and increase the value added of livestock by-products due to the FTA. I want to.

Mushroom fungi are wood-rotting fungi or parasit, plant pathogens, and symbiotic fungi in natural ecosystems. And insects break down or grow with live trees to form fruit-bearing mushrooms.

In order to artificially cultivate mushrooms that have survived in natural ecosystems, agricultural and forest by-products such as wood, sawdust, crests, and grains are used.

In addition, Cordyceps sinensis (Isaria japonica Cordyceps millitaris), Sichuan mushroom (Phellinus linteus, Baumi) and Chaga (Inonotus obliquus) have anti-cancer effect, hypoglycemic effect, blood pressure control effect, immune enhancing effect, whitening effect, and yangyangganggang It has various functions such as effects.

Such mushrooms are used for edible or medicinal use by taking mushrooms or fungal nuclei of fruiting bodies. However, the use of them by natural odors in natural ecosystems is difficult to overcome seasonal limitations. As a result, the natural odor of mushrooms is becoming increasingly difficult.

And artificial production of mushrooms, too, artificial environmental control is not easy, requires expensive production facilities and equipment, and there is a difficulty in securing the raw materials required for the production of mushroom processed foods with added functionality.

Therefore, the research on the mass production method for the production of mycelium (mycelium) that can replace the fruiting body of mushroom bacteria has been actively conducted recently.

Solid medium for the production of fruiting bodies is mainly used for sawdust, wood, waste noodles ... etc.As a method for producing mycelium, mushrooms or red yeast bacteria required after sterilizing grains such as liquid medium, wheat, barley, brown rice, germinated brown rice ... The mycelial production method of inoculating and cultivating is dominant.

The method for culturing mushroom mycelium as disclosed in Korean Patent No. 10-0661128 includes the steps of culturing the mushroom mycelium, preparing a liquid medium for culturing mushroom mycelium, inoculating the mushroom mycelium on the medium, and culturing the culture solution of the step. The mushroom mycelium cultivation method characterized in that the mushroom mycelium cultivation method comprising the step of recovering the mushroom mycelium in the liquid medium for cultivating the mushroom mycelium potato starch by adding 1% by weight of starch degrading enzyme by grinding potatoes or water in a mixer After decomposing the obtained 5 to 10% by weight of the potato decomposition solution and 2 to 7% by weight of glucose was prepared by sterilization and different from the present invention is to use potatoes as a medium.

The mass production method of fruiting bodies and mycelium of Cordyceps Sinensis is used for the culture of Cordyceps Sinensis comprising one or more animal mediums selected from the group consisting of pupa, silkworms and slugs and the dermis (based on the total amount of the medium). Cajun is a cultivation of Cordyceps Sinensis in a medium comprising 20 to 30 parts by weight, although it is animal, it is different from using the animal bone or hind limb of the present invention.

The spawn production method of the mushrooms using the liquid culture as disclosed in the patent 10-0778538 step of culturing the strains of the mushrooms in PDA plate medium consisting of potato 200g / L, dextrose 20g / L and agar 20g / L, the Mycelia obtained from glucose 10g / L, yeast extract 3g / L, MgSO4 0.15g / L, KH2SO4 0.5g / L, CaCl2 0.05g / L, NaCl 0.025g / L, (NA4) 2HPO4 0.25g / L and thiamine Inoculate each of the MMN medium consisting of HCl 0.1mg / L and glucose 20g / L, yeast extract 3g / L, HA medium consisting of 0.5g / L MgSO 4 and 1g / L KH 2 SO 4 and incubated for 120 days in a culture room at 25 ℃ , Yeast extract 10g / L, MgSO4 5g / L, KH2SO4 5g / L, brown sugar 200g / L, soy flour 10g / L and soybean oil inoculated in the liquid medium for spawning mushrooms cultivation consisting of 10ml / L and the step of culturing for 40 days .

The culture medium composition for the situation mushroom mycelium culture published as Patent 10-1124783 is 5-20% by weight of the herbal medicine extract consisting of ginseng, Astragalus, larvae (mugwort), Angelica, Morus bark (mulberry bark) and Ogapi extract, potato starch 0.2-1 It is a method different from the present invention, including weight percent, 1-5 weight percent dextrose and 75-90 weight percent distilled water.

The present invention for solving the above problems by utilizing the bones of the livestock bones and pigs' hind legs discharged after the slaughter of cattle (cows, pigs, chickens, dogs, deer) as a medium, cordyceps, green grass, chaga, ganoderma lucidum A step of culturing the fungal culture of mushroom mycelium and / or the fungus of hongguk to produce functional bones and hind limbs in which shiitake mushrooms, roe mushrooms, oyster mushrooms or erythrocyte mycelium are cultured; A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte; A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture; A fourth step of encapsulating the medium in which sugar or glucose is mixed in the medium with 1 to 4% of the weight of the medium and then placed in a heat-resistant vinyl or sterilization container for sterilization; A fifth step of disinfecting the medium, in which sterilization is performed by putting containers containing the medium into a sterilizer to prevent the growth of germs; After reaching the room temperature in the cooling room after discharging the water and fat (10-20% of the weight of the medium) extracted from the livestock bone and the hind leg of the sterilization vessel after the sterilization operation, A sixth step of discharging the moisture fat and cooling the medium to be cooled; A seventh step, which is an inoculation step of inoculating the medium with the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step in a clean room; An eighth step of culturing the inoculated medium in the culture chamber with mushroom mycelium and / or erythrocyte; A ninth step of cutting and packing the mushroom mycelium and / or hongguk cultivated animal bone or pig hind leg to be cut and packaged appropriately in a packing container for sale; To provide a functional livestock production method cultured mushroom mycelium and hongguk bacteria consisting of the tenth step of the freezing operation for shipping.

Functional livestock production method cultured mushroom mycelium and Hongguk bacterium of the present invention comprises the first step of the probiotic culture step of culturing the mushroom mycelium and / or progeny of Hongguk; A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte; A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture; An immersion step of immersing the livestock bone or the hind limb of a pig for 24 hours in herbal medicine or functional additives for removal of scavenger and improved functionality; A fourth step, which is a medium encapsulation step of preparing sugar for sterilization by mixing sugar or glucose to 1-4% of the weight of the medium on the rear bone of the livestock bone or the pig and then placing it in a heat-resistant vinyl or sterilization container; A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs; The sixth step of discharging the water and fat of the livestock bones or the back legs of the pigs in the sterilization container after sterilization through the outlet installed at the bottom of the sterilization container and cooling the medium until the temperature reaches the room temperature after the discharge. Wow; A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room; An eighth step of culturing the mushroom mycelium and / or the hongguk bacteria in the rear chamber of the inoculated livestock bone or pig; A ninth step of cutting and packing the mushroom mycelium and / or hongguk cultivated after cutting the livestock bone or the hind leg of the pig according to a packaging container for sale; It consists of a tenth step of refrigeration for shipping.

In addition, the present invention added functionality is the first step of the prokaryotic culture step of culturing the fungi of mushroom mycelium and / or hongguk bacteria; A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte; A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture; An immersion step of immersing the livestock bone or the hind limb of a pig for 24 hours in herbal medicine or functional additives for removal of scavenger and improved functionality; A fourth step of encapsulating the medium for preparing sterilization by mixing sugar and glucose in 1 to 4% of the weight of the medium in the rear bones of the cattle bones or the pigs, and then putting them in a heat-resistant vinyl or a sterilizing container; A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs; A sixth step of discharging the medium and the fat of the rear bone of the livestock bone or the pig which has been sterilized, and then cooling the medium until it reaches room temperature in a cooling chamber; A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room; An eighth step of culturing the mushroom mycelium and / or erythrocytes in the culture chamber of the inoculated animal bone or pig hind leg; In order to differentiate and improve the quality of the product, in the eighth step, the livestock bones or hind limbs in which the primary mushroom mycelium is cultured are transferred to the growth chamber, and the mushroom fruit body for culturing Cordyceps fruit fruit, secondary mushroom mycelium or secondary red yeast fungus and secondary A ninth step of mycelial culture step; A tenth step of freezing, drying, cutting and crushing the mushroom fruit body forming and secondary mycelium cultured animal bones or hind limbs to be frozen and commercialized after drying and crushing; An eleventh step of packaging the cut and crushed livestock bones or the hind legs of the pigs in a packing container for sale; It consists of a twelfth step of freezing the packaged livestock bones or hind legs of pigs for shipment.

The first step is a step 1-1, which is a step of preparing a potato agar medium to be mixed in a petri dish after sterilizing for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠ and then mixed with potato agar medium in distilled water; A first and second inoculation step of inoculating mushroom bacteria and red yeast strain prepared on the potato agar medium dispensed on a petri dish; Inoculating the potato agar medium inoculated step 1-3, which is incubated for 7 to 20 days in a constant temperature and humidity chamber of 20 ~ 26 ℃; Protozoa homogenization step 1-4 which homogenizes the cultured progenitors and homogenizer for 2 to 5 minutes at 5,000 ~ 10,000rpm in order to prevent clogging of the outlet in the next process due to aging mycelial mass. It consists of steps.

The second step is to cultivate the inoculum in a liquid aeration culture using a liquid as a medium, or to cultivate the inoculum in a solid culture using a grain as a medium, the liquid aeration culture step is a heat-resistant plastic homogenized 18 ~ 20ℓ Using a bottle of water or a glass bottle to stop the silicone stopper and install an exhaust port, liquid outlet, and air inlet, each one 0.25μm pore filter installed in the air inlet and exhaust port to prevent the invasion of bacteria to make aeration culture bottle, and The aeration culture bottle is placed in a 23-25 ° C. incubation chamber and air is injected into the air pump so that bubbles are generated inside the liquid medium to incubate the inoculum for 5 to 20 days, and the solid culture step is made of a solid medium. In order to immerse cereals for 24 hours, go through draining process until no flowing water is formed and enter into spawn bottle. Stand 20 and inoculated for 30 minutes sterilization step in creating a solid medium, a mushroom mycelium and / or the honggukgyun Won Kyun and consists of culturing in a growth chamber of 22 ~ 26 ℃.

In the case of using the domestic bone as a medium of the third step, the step 3-1a for trimming to remove the unnecessary part tendon, fat attached to the livestock bone; In order to increase the efficiency of the work, the bones are immersed in 100 ° C. in boiling water for 3 to 5 minutes and then fat and foreign matters are removed. The step 3-2a is performed. Step 3-1b to remove the shell of the hind leg; It is composed of 3-2b steps to make 10 ~ 20 sheaths (3cm wide and 7cm deep) to ensure even sterilization and even culture.

The fourth step is a 4-1 step of cutting the livestock bone that does not fit the sharp portion of the bone and the container and the rear leg is cut to a predetermined size or the whole mouth preparation operation; It consists of a 4-2 step encapsulated in a heat-resistant vinyl or sterilization box.

The fifth step is put into the sterilizer container containing the livestock bones or hind limbs of the sterilizer and then autoclaved for 30 to 60 minutes at 118 ~ 121 ℃, or primary sterilization for 30 to 200 minutes at 70 ~ 100 ℃ Step 5-1; After sterilization work, it does not open the sterilizer door and keeps the internal temperature as it is.

 In the eighth step, the medium inoculated is incubated for 15 to 70 days in a 20-28 ° C. culture chamber.

In the ninth step, when culturing Cordyceps mushroom fruit body and secondary mycelium, 15-19 ° C humidity 70-90%, illumination of 300-550Lux irradiate to induce the growth of Cordyceps fruit fruit body through 10-20 days of accelerating process. When cultivating secondary myceliums, situation mushrooms, chaga, shiitake mushrooms and Ganoderma lucidum mushrooms, the secondary mushrooms, red ginseng bacteria, and 10-20 days of irradiation were irradiated with light of 250-400 Lux at 20-25 ° C. Incubate mycelium.

The tenth step is freeze-dried by using a freeze dryer or 50 ~ 90 ℃ 24 hours in a dryer.

The problem to be solved of the present invention can be solved by the functional livestock production method in which the mushroom mycelium and Hongguk bacteria are cultured.

According to the method of producing a functional livestock product cultured mushroom mycelium and Hongguk bacterium according to the present invention, various foods (sagol gomtang, It can be used as a functional material of broth and haejangguk, and it can increase consumption as food additives and pharmaceutical materials after dry grinding, and can promote consumption and contribute to improving the competitiveness of our livestock products.

1 is a flow chart of a general production method according to the method for producing functional livestock cultured mushroom mycelium and hongguk bacteria of the present invention
Figure 2 is a flow chart of the production method of the differentiation and quality improvement of the product according to the functional livestock production method cultured mushroom mycelium and hongguk bacteria of the present invention
Figure 3 is a perspective view of the sterilizing plastic bag and sterilization box according to the method for producing functional livestock cultured mushroom mycelium and hongguk bacteria of the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, the terms to be described later are defined in consideration of the functions in the present invention, which may vary according to the intention or custom of the user, the operator, etc., the definition of the term "producing a functional livestock product in which mushroom mycelium and erythrocytes are cultured." It should be made based on the contents throughout the present specification that describes the "method".

Hereinafter, with reference to the drawings a preferred embodiment of the "functional livestock production method cultured mushroom mycelium and hongguk bacteria" according to the present invention will be described in detail. The following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

1 is a flow chart of a general production method according to the production method of the functional livestock product cultured mushroom mycelium and hongguk bacterium of the present invention, Figure 2 is differentiation and quality improvement of the product according to the functional livestock production method cultured mushroom mycelium of the present invention This is a flow chart of the production method and Figure 3 is a perspective view of a sterilizing plastic bag and sterilization box according to the method for producing functional livestock cultured mushroom mycelium and hongguk bacteria of the present invention.

As shown in the flow chart of the general production method of the first embodiment of Figure 1 functional mushroom production method cultured mushroom mycelium and hongguk bacterium of the present invention is added value by using the rear bone meat stocks generated after cattle slaughter and the stock of the lower limbs to reduce consumption as a medium As to improve, the functional livestock production method is the first step of the prokaryotic culture step of culturing the fungi of mushroom mycelium and / or hongguk bacteria; A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte; A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture; A fourth step of encapsulating the medium for preparing sterilization by mixing sugar and glucose in 1 to 4% of the weight of the medium in the rear bones of the cattle bones or the pigs, and then putting them in a heat-resistant vinyl or sterilization container; A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs; Discharge port installed at the bottom of sterilization plastic bag (1) or sterilization box (2) to collect moisture and fat extracted from livestock bone and hind leg in sterilization plastic bag (1) or sterilization box (2) A sixth step of discharging through the discharges (12, 22) and then discharging water and fat and cooling the medium until the temperature reaches the room temperature in the cooling chamber; A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room; An eighth step of culturing the mushroom mycelium and / or the hongguk bacteria in the rear chamber of the inoculated livestock bone or pig; A ninth step of cutting and packing the mushroom mycelium and / or hongguk cultivated after cutting the livestock bone or the hind leg of the pig according to a packaging container for sale; It consists of a tenth step of refrigeration for shipping.

The mushroom live mycelium of the present invention and the functional livestock production method cultured Hongguk bacteria will be described in detail step by step as follows.

The first step is a prokaryotic culture step of culturing the fungi of mushroom mycelium and / or hongguk bacteria, mixed with potato agar medium in distilled water and sterilized for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠ and dispensed in a petri dish Potato agar medium prepared step 1-1; A first and second inoculation step of inoculating mushroom bacteria and red yeast strain prepared on the potato agar medium dispensed on a petri dish; Inoculating the potato agar medium inoculated step 1-3, which is incubated for 7 to 20 days in a constant temperature and humidity chamber of 20 ~ 26 ℃; Protozoa homogenization step 1-4 which homogenizes the cultured progenitors and homogenizer for 2 to 5 minutes at 5,000 ~ 10,000rpm in order to prevent clogging of the outlet in the next process due to aging mycelial mass. It consists of steps.

Step 1-1 is a step of dispensing in a petri dish after mixing potato agar medium in distilled water and sterilizing for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠.

The potato agar medium (Potato Dextrose Agar, PDA) is one of the basic medium widely used for pure culture, strain preservation, and the like.

The composition of the potato agar medium is based on 40g per liter of distilled water.

That is, 40 g is mixed and dissolved in 1 liter of distilled water, sterilized for 15-20 minutes at a pressure of 121 ° C 1.2 kg / cm 2, and then sterilized in a petri dish.

When dispensing, it should be done on a clean bench to avoid contamination of other germs.

Step 1-2 is an inoculation step of inoculating mushroom and red yeast strain prepared on the potato agar medium dispensed in a petri dish.

 Inoculation is a process in which 1 ~ 3% of the media content of the solid spawn and 2-5% of the media content of the liquid spawn are transplanted.

The fungus bacteria include Cordyceps sinensis, Situary mushroom, Ganoderma lucidum mushroom, Shiitake mushroom, Pleurotus eryngii, Chaga mushroom, Roe deer mushroom, and the like.

In general, edible mushrooms contain a lot of amino acids, mani, and treharose, and various vitamins and enzymes such as vitamins B₂ and D are recognized as health foods and alkaline foods as well as general vegetables.

In addition, mushrooms are attracting attention as medicinal foods because they contain a lot of compounds that activate the immune system, hinder blood coagulation and inhibit carcinogenesis.

For example, shiitake mushrooms contain a polysaccharide called lentinan, which enhances the function of the immune system, and is known to prevent adult diseases such as obesity, hypertension, diabetes, and arteriosclerosis, and particularly inhibit cancer cell proliferation.

Enoki mushrooms are rich in amino acids including carbohydrates, carbohydrates, and fiber, and are especially effective in preventing adult diseases and preventing cancer.

Oyster mushrooms contain high amounts of ergosterol, the mother of vitamin D₂, which is effective in preventing and treating hypertension and arteriosclerosis.It is also effective in treating anti-cancer and side effects such as hair loss, vomiting, diarrhea and anorexia in cancer patients. It has been reported.

Step 1-3 is a probiotic culture step of culturing the potato agar medium inoculated with the progeny in a constant temperature and humidity chamber at 20-26 ° C. for 7-20 days.

The thermo-hygrostat has a clean room capable of maintaining sterility, should be able to maintain a constant temperature and humidity, the humidity is preferably 50 ~ 70% RH (relative humidity).

Steps 1 to 4 are homogenized to increase the density of the prokaryotic culture is completed and homogenized for 2 to 5 minutes at 5,000 ~ 10,000rpm using a homogenizer in order to prevent the blockage of the outlet in the next process due to the aging mycelium mass Homogenization step.

The second step is an inoculum cultivation step of culturing the liquid and solid inoculum with the fungi of the fungus mycelium and / or hongguk, the second step is to cultivate the inoculum in a liquid aeration culture using a liquid as a medium or grains as a medium Incubate the inoculum with the solid culture used.

In the liquid aeration culture, the homogenized probiotic solution is made of heat resistant plastic bottled water or a glass bottle to cover a silicone stopper, and an exhaust port, a liquid outlet port, and an air inlet port are installed, each having a 0.25 μm pore filter. Installing the aeration culture bottle by preventing the invasion of various bacteria by placing the aeration culture bottle in a 23-25 ℃ culture chamber and injecting air with an air pump to generate bubbles in the liquid medium to inoculate the inoculum for 5 to 20 days. It consists of the step of culturing.

The solid culture is a solid medium sterilized for 20 to 30 minutes at 118 ~ 121 ℃ after going through the drainage process to immerse the cereals for 24 hours to make a solid medium, no water flowing flowing into the spawn bottle, It consists of inoculating mushroom mycelium and / or progeny of hongguk and incubating in the culture room of 22 ~ 26 ℃.

At this time, it is preferable to use an 18 liter heat-resistant plastic bottle and a 20 liter glass bottle to which the inoculum growth medium is added glucose, roasted soy flour and yeast extract.

For ventilation, a device designed to prevent contamination by attaching a filter of 0.25μm pore to the air inlet and exhaust port was used.In the case of Cordyceps, Shiitake, Ganoderma lucidum, Pleurotus eryngii, Pleurotus eryngii, Cloudy mushroom, Enoki mushroom 5 ~ For 10 days, it is preferable to prepare inoculator by culturing red yeast rice, situation mushroom, roe mushroom, and chaga mushroom for 10-20 days.

The solid culture inoculum is adjusted to humidity using cereals, enters the spawn bottle, sterilizes for 30 ~ 60 minutes at 121 ℃, inoculates the fungus of mushroom mycelium and / or hongguk, incubates in the culture room of 22 ~ 26 ℃, and then uses it as the inoculum. It is preferable.

The third step is a medium preparation step of preparing the rear bone of the livestock bone or pig, which is a medium to be a nutrient required by the culture.

In the case of using the domestic bone as a medium of the third step, the step 3-1a for trimming to remove the unnecessary part tendon, fat attached to the livestock bone; In order to increase the efficiency of the work, the bones are immersed in 100 ° C. in boiling water for 3 to 5 minutes and then the step 3-2a is performed to remove fat and foreign substances.

The cattle bone is used for cattle bones, spines, foot, tail bones, ribs of cattle generated in the slaughterhouse, cattle bones removed unnecessary parts such as fat after purchase and soaked in 100 ℃ boiling water for 3-5 minutes for convenience. It also worked to remove fats and tendons.

Step 3-1b of removing the shell of the hind leg when using the hind leg of the pig as a medium in the third step; It is composed of 3-2b steps to put 10 ~ 20 sheaths (3cm in width, 7cm in depth) to ensure even sterilization and even culture.

Pig's hind leg is removed from the skin, it is preferable to put a sheath (width 3cm, depth 7cm) in 10-20 places on the hind leg to facilitate sterilization.

The immersion step is a step of immersing the back bone of the livestock bones or pigs in herbal medicine or functional additives for 24 hours to remove scavenging and improve functionality.

The herbal medicine uses red ginseng, ogapi, Schisandra chinensis and green tea, and the functional additive uses water-soluble calcium and vitamins.

The fourth step is a medium encapsulation step of preparing sugar for sterilization by mixing sugar and glucose to 1-4% of the weight of the medium to the rear bone of the livestock bone or pork, and putting it in a heat-resistant vinyl or sterilization container, A step 4-1 in which the livestock bones that do not fit into the container are cut and the hind limbs are cut to a predetermined size or pre-sealed; Step 4-2 which is a sugar and glucose addition step of mixing sugar and glucose in 1-4% of the weight of the medium to the livestock bone or the hind leg of the pig to help the mycelium vitality; Step 4-3 is a step of encapsulating the rear bone of the livestock bone or pork added with sugar and glucose in heat-resistant vinyl or sterilization box.

Mushroom mycelia like sugar, so it is preferable to mix sugar and glucose 1 to 4% of the medium weight in order to help the mycelium vitality.

As shown in Figure 3-1, the heat-resistant vinyl uses a two-layered sterilizing plastic bag (1) in order to prevent bursting, and to prevent the infiltration of bacteria and the convenience of inoculation, It is preferable that the outlet 12 for discharging water and fat generated after sterilization and the filter cap 13 is installed, and the locking device 11 is formed in the outlet 12.

As shown in Figure 3-2, the sterilization box 2 is formed with a lid 23 on the top for convenience of inoculation prevention and inoculation of the germ, and an outlet for discharging water and fat generated after sterilization ( 22 and the outlet 22 is preferably formed with a locking device (21).

The heat-resistant vinyl or sterilization box is preferably 3 to 25 liters in size.

The fifth step is a medium sterilization step of sterilizing the containers containing the livestock bone or the back leg of the pig in order to prevent the growth of germs, the containers containing the livestock bone or the back leg of the pig into the sterilizer After the high-pressure sterilization treatment at 118 ~ 121 ℃ for 30 to 60 minutes, or the first sterilization step of the sterilization step at 60 ~ 200 minutes at 70 ~ 100 ℃ 5-1 step; After sterilization work, it does not open the sterilizer door and keeps the internal temperature as it is.

For inactivation of modified prion known as the cause of mad cow disease in the first sterilization step, treatment at 132 ℃ (1.6㎏ / ㎠) for 5 minutes, then autoclaved at 118 ~ 121 ℃ for 30 to 60 minutes, or at 70 ~ 100 ℃ Sterilization can be performed for 60 to 200 minutes, and the sterilization time is adjusted according to the sterilization temperature to prevent the caramel phenomenon of the medium, while the sterile medium is sufficiently extracted with soluble ingredients that can be used as a nutrient source. It is desirable to make.

In the sixth step, the sterilization plastic bag (1) or the sterilization box (2) which sterilizes the moisture and fat extracted from the livestock bone and the hind leg of the pork in the sterilization box (2) or the sterilization box (2). ) Discharge through the outlets 12 and 22 installed at the bottom, and then discharge the water and fat to cool down to room temperature in the cooling chamber and cool down the medium. Step 6-1 of discharging moisture and fat extracted from livestock bone and pork hind meat in box (2) through disinfection plastic bags (1) or outlets (12, 22) installed at the bottom of the disinfection box (2) And a 6-2 step of cooling until reaching room temperature in the cooling chamber.

The medium of livestock bone and hind limb is a living tissue that is generated after slaughter. When sterilization work, 10 ~ 20% of the dissolved liquid of water and fat is generated and must go through the discharge process before cooling. At the bottom of (1) or the sterilization box (2), outlets 12 and 22 are to be provided.

The livestock bones and the hind limbs of the bones and pigs, when the water or fat generated during the sterilization work is turned into a solid oil mass during the cooling operation and left as it is, the excess moisture acts as an inhibitor of the culture of the mycelia of the medium, such as sawdust, wood or grain There is a marked difference from the mushroom mycelium cultivation process.

The cooling of the medium is preferably forced cooling by using a freezer or air conditioner until reaching room temperature in order to reduce the time, but should be carried out in a clean room to prevent infiltration of various germs.

The seventh step is an inoculation step of inoculating the mushroom mycelium and / or erythrocyte inoculum incubated in the second step to the hind leg of the cattle bone or pig sterilized in a clean room.

Mushroom mycelium and / or hongkuk inoculator is preferably seeded grain seed 1 ~ 3% of the content of liquid seeding 2 ~ 5% of the amount of medium.

The eighth step is a culture step of culturing the mushroom mycelium and / or erythrocytes in the rear chamber of the inoculated cattle bone or pig incubation, incubate the medium inoculation is completed in 20 ~ 28 ℃ culture room for 15 to 70 days.

The inoculated medium is transferred to a clean culture chamber, and the seed is incubated until the mycelia become widespread throughout the medium, that is, until the turnover is complete.

The culture conditions are not particularly limited as long as the mushroom seedlings inoculated in the medium can grow. Preferably, the temperature is 15-30 ° C. and the humidity is 50-100% RH. More preferably, the temperature is 20-28 ℃, the humidity is 50-70% RH, most preferably, for the snow fungus fungus mushroom spawn is humidity 6O% RH, the temperature 25 ℃, humidity for the flame-resistant antea mushroom spawn 70% RH and a temperature of 22 ° C. Light radiation may or may not be present, but dark conditions are more preferable. The time it takes to rotate is different depending on the volume of the medium (the volume of the container used for culture), but the average time is about 30 days. After completion of the microbial rotation, incubate for about 5 days to allow the mycelia to be sufficiently cultured in the medium.

The ninth step is a cutting and packaging step of cutting and packaging the rear bones of the livestock bones or pigs after cultivation of mushroom mycelium and / or hongguk bacteria in a packaging container for sale.

After the incubation stage, the rear bones of the cultured cattle bones or pigs are cut to fit the packaging container, and then packaged and frozen.The raw material for dry powder is dried or freeze-dried at 45 ~ 90 ℃ for 24 hours using a dryer. Grind and use.

The tenth step is a step of refrigerating for shipment, and when the packaging is completed in the ninth step, it is frozen and stored at -20 ° C for waiting for shipment.

As shown in the flow chart of the general production method of the second embodiment of Figure 2 for transferring the product differentiation and quality of the primary mushroom mycelium of Fig. 1 animal bone or pig hind limbs are transferred to the growth chamber cordyceps fruit fruit body, secondary mushroom mycelium Or mushroom fruit body formation and secondary mycelium culturing step of culturing the secondary erythrocytes is added.

The functional livestock production method for the differentiation and quality of the product is the first step of the probiotic culture step of culturing the fungi of mushroom mycelium and / or hongguk bacteria; A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte; A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture; A fourth step of encapsulating the medium for preparing sterilization by mixing sugar and glucose in 1 to 4% of the weight of the medium in the rear bones of the cattle bones or the pigs, and then putting them in a heat-resistant vinyl or a sterilizing container; A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs; Water and fat discharge and medium cooling step that discharges water and fat extracted from livestock bone and pork hind leg in sterilization container after disinfection through cooling outlet until it reaches room temperature in cooling chamber A sixth step; A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room; An eighth step of culturing the mushroom mycelium and / or erythrocytes in the culture chamber of the inoculated animal bone or pig hind leg; In order to differentiate and improve the quality of the product, in the eighth step, the livestock bones or hind limbs in which the primary mushroom mycelium is cultured are transferred to the growth chamber, and the mushroom fruit body for culturing Cordyceps fruit fruit, secondary mushroom mycelium or secondary red yeast fungus and secondary A ninth step of mycelial culture step; A tenth step of freezing, drying, cutting and crushing the mushroom fruit body forming and secondary mycelium cultured animal bones or hind limbs to be frozen and commercialized after drying and crushing; An eleventh step of packaging the cut and crushed livestock bones or the hind legs of the pigs in a packing container for sale; It consists of a twelfth step of freezing the packaged livestock bones or hind legs of pigs for shipment.

The mushroom live mycelium of the present invention with improved product differentiation and quality is described in detail step by step how to produce functional livestock cultured.

The first step is a prokaryotic culture step of culturing the fungi of mushroom mycelium and / or hongguk bacteria, mixed with potato agar medium in distilled water and sterilized for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠ and dispensed in a petri dish Potato agar medium prepared step 1-1; A first and second inoculation step of inoculating mushroom bacteria and red yeast strain prepared on the potato agar medium dispensed on a petri dish; Inoculating the potato agar medium inoculated step 1-3, which is incubated for 7 to 20 days in a constant temperature and humidity chamber of 20 ~ 26 ℃; Protozoa homogenization step 1-4 which homogenizes the cultured progenitors and homogenizer for 2 to 5 minutes at 5,000 ~ 10,000rpm in order to prevent clogging of the outlet in the next process due to aging mycelial mass. It consists of steps.

Step 1-1 is a step of dispensing in a petri dish after mixing potato agar medium in distilled water and sterilizing for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠.

The potato agar medium (Potato Dextrose Agar, PDA) is one of the basic medium widely used for pure culture, strain preservation, and the like.

The composition of the potato agar medium is based on 40g per liter of distilled water.

That is, 40 g is mixed and dissolved in 1 liter of distilled water, sterilized for 15 to 20 minutes at a pressure of 121 ° C. and 1.2 kg / cm 2, and dispensed into a petri dish.

When dispensing, it should be done on a clean bench to avoid contamination of other germs.

Step 1-2 is an inoculation step of inoculating mushroom and red yeast strain prepared on the potato agar medium dispensed in a petri dish.

Inoculation is a process in which 1 ~ 3% of the spawn of solid spawn is transplanted to 2-5% of the spawn of liquid spawn.

The fungus bacteria include Cordyceps sinensis, Situary mushroom, Ganoderma lucidum mushroom, Shiitake mushroom, Pleurotus eryngii, Chaga mushroom, Roe deer mushroom, and the like.

Step 1-3 is a probiotic culture step of culturing the potato agar medium inoculated with the progeny in a constant temperature and humidity chamber at 20-26 ° C. for 7-20 days.

The thermo-hygrostat has a clean room capable of maintaining sterility, should be able to maintain a constant temperature and humidity, the humidity is preferably 50 ~ 70% RH (relative humidity).

Steps 1 to 4 are homogenized to increase the density of the prokaryotic culture is completed and homogenized for 2 to 5 minutes at 5,000 ~ 10,000rpm using a homogenizer in order to prevent the blockage of the outlet in the next process due to the aging mycelium mass Homogenization step.

The second step is an inoculum cultivation step of culturing the liquid and solid inoculum with the fungi of the fungus mycelium and / or hongguk, the second step is to cultivate the inoculum in a liquid aeration culture using a liquid as a medium or grains as a medium Incubate the inoculum with the solid culture used.

In the liquid aeration culture, the homogenized probiotic solution is made of heat resistant plastic bottled water or a glass bottle to cover a silicone stopper, and an exhaust port, a liquid outlet port, and an air inlet port are installed, each having a 0.25 μm pore filter. Installing the aeration culture bottle by preventing the invasion of various bacteria by placing the aeration culture bottle in a 23-25 ℃ culture chamber and injecting air with an air pump to generate bubbles in the liquid medium to inoculate the inoculum for 5 to 20 days. It consists of the step of culturing.

The solid culture is a solid medium sterilized for 20 to 30 minutes at 118 ~ 121 ℃ by going through the drainage process, soaking cereals for 24 hours in order to make a solid medium until no flowing water is generated, enter the spawn bottle, Inoculate mushrooms and red yeast fungi and is incubated in the culture room at 22 ~ 26 ℃.

At this time, it is preferable to use an 18 liter heat-resistant plastic bottle and a 20 liter glass bottle to which the inoculum growth medium is added glucose, roasted soy flour and yeast extract.

For ventilation, a device designed to prevent contamination by attaching a filter of 0.25μm pore to the air inlet and exhaust port was used.In the case of Cordyceps, Shiitake, Ganoderma lucidum, Pleurotus eryngii, Pleurotus eryngii, Cloudy mushroom, Enoki mushroom 5 ~ For 10 days, it is preferable to prepare inoculator by culturing red yeast rice, situation mushroom, roe mushroom, and chaga mushroom for 10-20 days.

The solid culture inoculum is adjusted to humidity using cereals, enters the spawn bottle, sterilizes for 30 ~ 60 minutes at 121 ℃, inoculates the fungus of mushroom mycelium and / or hongguk, incubates in the culture room of 22 ~ 26 ℃, and then uses it as the inoculum. It is preferable.

The third step is a medium preparation step of preparing the rear bone of the livestock bone or pig, which is a medium to be a nutrient required by the culture.

In the case of using the domestic bone as a medium of the third step, the step 3-1a for trimming to remove the unnecessary part tendon, fat attached to the livestock bone; In order to increase the efficiency of the work, the bones are immersed in 100 ° C. in boiling water for 3 to 5 minutes and then the step 3-2a is performed to remove fat and foreign substances.

The cattle bone is used for cattle bones, spines, foot, tail bones, ribs of cattle generated in the slaughterhouse, cattle bones removed unnecessary parts such as fat after purchase and soaked in 100 ℃ boiling water for 3-5 minutes for convenience. It also worked to remove fats and tendons.

Step 3-1b of removing the shell of the hind leg when using the hind leg of the pig as a medium in the third step; It is composed of 3-2b steps to put 10 ~ 20 sheaths (3cm in width, 7cm in depth) to ensure even sterilization and even culture.

Pig's hind leg is removed from the skin, it is preferable to put a sheath (width 3cm, depth 7cm) in 10-20 places on the hind leg to facilitate sterilization.

Instead of the pig's hind legs, other livestock, such as cattle, goats, sheep, chickens, and deer, may be used.

The immersion step is a step of immersing the back bone of the livestock bones or pigs in herbal medicine or functional additives for 24 hours to remove scavenging and improve functionality.

The herbal medicine uses red ginseng, ogapi, Schisandra chinensis and green tea, and the functional additive uses water-soluble calcium and vitamins.

The fourth step is a medium encapsulation step of preparing sugar for sterilization by mixing sugar and glucose to 1-4% of the weight of the medium to the rear bone of the livestock bone or pork, and putting it in a heat-resistant vinyl or sterilization container, A step 4-1 in which the livestock bones that do not fit into the container are cut and the hind limbs are cut to a predetermined size or pre-sealed; Step 4-2 which is a sugar and glucose addition step of mixing sugar and glucose to 1-4% of the weight of the medium in the rear bone of the livestock bone or pig; Step 4-3 is a step of encapsulating the rear bone of the livestock bone or pork added with sugar and glucose in heat-resistant vinyl or sterilization box.

Mushroom mycelia like sugar, so it is preferable to mix sugar and glucose 1 to 4% of the medium weight in order to help the mycelium vitality.

As shown in Figure 3-1, the heat-resistant vinyl uses a two-layered sterilizing plastic bag (1) in order to prevent bursting, and to prevent the infiltration of bacteria and the convenience of inoculation, It is preferable that the outlet 12 for discharging water and fat generated after sterilization and the filter cap 13 is installed, and the locking device 11 is formed in the outlet 12.

As shown in Figure 3-2, the sterilization box 2 is formed with a lid 23 on the top for convenience of inoculation prevention and inoculation of the germ, and an outlet for discharging water and fat generated after sterilization ( 22 and the outlet 22 is preferably formed with a locking device (21).

The heat-resistant vinyl or sterilization box is preferably 3 to 25 liters in size.

The fifth step is a medium sterilization step of sterilizing the containers containing the livestock bone or the back leg of the pig in order to prevent the growth of germs, the containers containing the livestock bone or the back leg of the pig into the sterilizer After the high-pressure sterilization treatment at 118 ~ 121 ℃ for 30 to 60 minutes, or the first sterilization step of the sterilization step at 60 ~ 200 minutes at 70 ~ 100 ℃ 5-1 step; After sterilization work, it does not open the sterilizer door and keeps the internal temperature as it is.

For inactivation of modified prion known as the cause of mad cow disease in the first sterilization step, treatment at 132 ℃ (1.6㎏ / ㎠) for 5 minutes, then autoclaved at 118 ~ 121 ℃ for 30 to 60 minutes, or at 70 ~ 100 ℃ Sterilization can be performed for 60 to 120 minutes, and the sterilization time is adjusted according to the sterilization temperature to prevent caramel of the medium, while the sterile medium is sufficiently extracted with soluble components that can be used as a nutrient source. It is desirable to make.

The sixth step is through the discharge ports (12, 22) installed in the sterilization plastic bag (1) or the sterilization box (2) to extract the moisture and fat extracted from the livestock bone and pork hind leg in the sterilization vessel after the sterilization operation After discharging, it is a step of discharging water and fat and cooling the medium until it reaches room temperature in the cooling chamber and cooling the medium. It consists of a 6-1 step of discharging the extracted water and fat through the outlet (12, 22) installed at the bottom of the sterilization vessel, and a 6-2 step of cooling until reaching room temperature in the cooling chamber.

The medium of livestock bone and hind limb is a living tissue that is generated after slaughter. When sterilization work, 10 ~ 20% of the dissolved liquid of water and fat is generated and must go through the discharge process before cooling. At the bottom of (1) or the sterilization box (2), outlets 12 and 22 are to be provided.

The livestock bones and the hind limbs of the bones and pigs, when the water or fat generated during the sterilization work is turned into a solid oil mass during the cooling operation and left as it is, the excess moisture acts as an inhibitor of the culture of the mycelia of the medium, such as sawdust, wood or grain There is a marked difference from the mushroom mycelium cultivation process.

The cooling of the medium is preferably forced cooling by using a freezer or air conditioner until reaching room temperature in order to reduce the time, but should be carried out in a clean room to prevent infiltration of various germs.

The seventh step is an inoculation step of inoculating the mushroom mycelium and / or erythrocyte inoculum incubated in the second step to the hind leg of the cattle bone or pig sterilized in a clean room.

The mushroom mycelium and / or hongguk inoculum is solid seed spawn is preferably inoculated 1 ~ 3% of the medium amount liquid seed spawn 2 ~ 5% of the medium amount.

The eighth step is a culture step of culturing the mushroom mycelium and / or erythrocytes in the rear chamber of the inoculated cattle bone or pig incubation, incubate the medium inoculation is completed in 20 ~ 28 ℃ culture room for 15 to 70 days.

The inoculated medium is transferred to a clean culture chamber, and the seed is incubated until the mycelia become widespread throughout the medium, that is, until the turnover is complete.

The culture conditions are not particularly limited as long as the mushroom seedlings inoculated in the medium can grow. Preferably, the temperature is 15-30 ° C. and the humidity is 50-100% RH. More preferably, the temperature is 20-28 ℃, the humidity is 50-70% RH, most preferably, for the snow fungus fungus mushroom spawn is humidity 6O% RH, the temperature 25 ℃, humidity for the flame-resistant antea mushroom spawn 70% RH and a temperature of 22 ° C. Light radiation may or may not be present, but dark conditions are more preferable. The time it takes to rotate is different depending on the volume of the medium (the volume of the container used for culture), but the average time is about 30 days. After completion of the microbial rotation, incubate for about 5 days to allow the mycelia to be sufficiently cultured in the medium.

In the ninth step, in order to differentiate and improve the quality of the product, in the eighth step, the livestock bones or hind limbs in which the primary mushroom mycelium is cultured are transferred to the growth chamber, and the mushrooms are cultured to be cordyceps fruiting body, the secondary mushroom mycelium, or the secondary red yeast fungus. Fruiting body formation and secondary mycelial culture.

When culturing Cordyceps sinensis and secondary mycelium, it is incubated after 10-20 days of promotion by irradiating light at 15 ~ 19 ℃, 70 ~ 90% humidity, 300 ~ 550Lux illuminance, and cultivating secondary mushroom mycelium. When incubated in the growth room at 20-25 ℃ irradiated with light of 250-400Lux illumination after 10 to 20 days of promotion process.

In other words, for the production of more differentiated products according to the characteristics of the mushroom bacteria, Cordyceps sinensis is transferred to the growth room after incubation, control the light (300 ~ 550 Lux) and room temperature to 15 ~ 19 ℃, humidity 70 ~ 90% It goes through a growing process that produces fruiting bodies.

Situation mushrooms, chaga mushrooms, ganoderma lucidum mushrooms, shiitake mushrooms, roe deer mushrooms and red yeast mushrooms have undergone a secondary mycelium culture process that multiplies mycelium on the surface of the cultured bone by irradiating light (250 ~ 400 Lux) to the growth room. After commercialization.

Cordyceps sinensis is a kind of insect parasitic bacteria and has been treated with ginseng and antler as one of the three rare medicines of China. Cordyceps sinensis is somewhat different depending on its type, but medicinal cordyceps contains a large amount of essential amino acids essential to the human body, and contains only vitamin B12 in plants. Mycelium and fruiting bodies of some species are used to treat tuberculosis, jaundice, etc., and to be effective as tonics, and are mainly used as expensive herbal medicines used for body control and remedy after illness. In addition, the pharmacological component of Cordyceps sinensis contains properties that enhance immune function, and is known to have excellent effects on cholesterol lowering action, anticancer action, immune enhancing action, anti-aging, hypoglycemic action. In particular, the cordycepin component of the mycelium and fruiting body has been used as a medicine, the global interest in cordyceps is increasing. In Japan, health foods containing Cordyceps sinensis are sold under the names Choongchojeong and Cordyceps Sinensis.In China, they are also sold as drinks or tea, such as Sichuan Choongcho Bongwangjeong and new tea.

In the case of Cordyceps sinensis, the nutrients are converted from living insect proteins. So it is thought that there will be some secrets that will help break down animal proteins.

The functional vegetable feed of the mushroom mycelium pervasive according to the present invention is rich in various organic and inorganic substances and has a high digestive absorption rate, and in particular, it is a high quality functional biofeed containing anticancer ingredients and new functional substances, which improves its useful value as a feed. Of course, the inactivation of modified prion known as the cause of mad cow disease and various pathogenic microorganisms are killed in the composition of the medium can be a safe vegetable functional bio feed to create a high added value.

The tenth step is the freezing, drying, cutting and pulverizing step of cutting and pulverizing the mushroom fruit body forming and secondary mycelium cultured livestock bone or hind limb, after drying to commercialize.

Mushroom body formation and secondary mycelium cultured cattle bones or hind limbs are preferably used as food and pharmaceutical materials by packaging or pulverizing after freeze drying using a lyophilizer at 50-90 ° C. for 24 hours or in a dryer.

The eleventh step is a packing step of packaging the chopped and crushed livestock bone or the hind leg of the pig in a packaging for sale.

The twelfth step is a step of freezing the packaged livestock bone or hind legs of pigs for shipment, preferably frozen below -20 ° C.

According to the method of producing a functional livestock product cultured mushroom mycelium and Hongguk bacterium according to the present invention, various foods (sagol gomtang, It can be used as a functional material of broth and haejangguk, and it can increase consumption as food additives and pharmaceutical materials after dry grinding, and can promote consumption and contribute to improving the competitiveness of our livestock products.

1: plastic bag for sterilization 11: locking device
12: outlet 13: cotton plug or filter plug
2: sterilization box 21: locking device
22: outlet 23: lid

Claims (6)

In the method for producing functional livestock products using livestock bones and hind limbs of pigs after livestock slaughter,
The functional livestock production method includes a first step which is a prokaryotic culture step of culturing fungi of mushroom mycelium and / or erythrocytes;
A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte;
A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture;
A fourth step of encapsulating the medium for preparing sterilization by mixing sugar and glucose in 1 to 4% of the weight of the medium in the rear bones of the cattle bones or the pigs, and then putting them in a heat-resistant vinyl or a sterilizing container;
A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs;
Discharge port installed at the bottom of sterilization plastic bag (1) or sterilization box (2) to collect moisture and fat extracted from livestock bone and hind leg in sterilization plastic bag (1) or sterilization box (2) A sixth step of discharging through the discharges (12, 22) and then discharging water and fat and cooling the medium until the temperature reaches the room temperature in the cooling chamber;
A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room;
An eighth step of culturing the mushroom mycelium and / or the hongguk bacteria in the rear chamber of the inoculated livestock bone or pig;
A ninth step of cutting and packing the mushroom mycelium and / or hongguk cultivated after cutting the livestock bone or the hind leg of the pig according to a packaging container for sale;
Functional livestock production method cultivated mushroom mycelium and hongguk bacteria consisting of the tenth step of refrigeration for shipping
In the method for producing functional livestock products using livestock bones and hind limbs of pigs after livestock slaughter,
The functional livestock production method includes a first step which is a prokaryotic culture step of culturing fungi of mushroom mycelium and / or erythrocytes;
A second step which is an inoculum culturing step of culturing liquid and solid inoculum with the fungi of the mushroom mycelium and / or erythrocyte;
A third step of preparing a medium for preparing a rear bone of a livestock bone or a pig, which is a medium used as a nutrient required by the culture;
A fourth step of encapsulating the medium for preparing sterilization by mixing sugar and glucose in 1 to 4% of the weight of the medium in the rear bones of the cattle bones or the pigs, and then putting them in a heat-resistant vinyl or a sterilizing container;
A fifth step of disinfecting the medium into which sterilizers are put into the sterilizer containers containing the livestock bone or the pig's hind leg to prevent the growth of germs;
Water fat discharge and medium cooling step that discharges water and fat extracted from livestock bone and pork hind leg in sterilization container after disinfection through cooling outlet until it reaches room temperature in cooling chamber A sixth step;
A seventh step, which is an inoculation step of inoculating the mushroom mycelium and / or the erythrocyte inoculum incubated in the second step into the rear bone of the livestock bone or pig in a clean room;
An eighth step of culturing the mushroom mycelium and / or erythrocytes in the culture chamber of the inoculated animal bone or pig hind leg;
In order to differentiate and improve the quality of the product, in the eighth step, the animal bones in which the primary mushroom mycelium is cultured or the hind limbs of the pigs are transferred to the growth chamber to form a mushroom fruit body for culturing cordyceps fruit, secondary mushroom mycelium or secondary red yeast fungus and A ninth step of the second mycelial culture step;
A tenth step of freezing, drying, cutting and pulverizing the mushroom fruit body forming and secondary mycelium cultivated animal bones or pigs' hind legs which are frozen, dried and then cut and pulverized to be commercialized;
An eleventh step of packaging the cut and crushed livestock bones or the hind legs of the pigs in a packing container for sale;
Method for producing functional livestock products comprising mushroom mycelium and hongguk bacteria consisting of the twelfth step of freezing the packaged livestock bones or hind legs of pigs 3. The method according to claim 1 or 2,
Mushroom mycelium and hongguk culture is added to the submerged step of immersing the livestock bone or pig's hind limbs with herbs or functional additives for 24 hours to remove and improve functionality between the third and fourth stages Functional livestock production method
3. The method according to claim 1 or 2,
The first step is a step 1-1, which is a step of preparing a potato agar medium to be mixed in a petri dish after sterilizing for 15-20 minutes at a pressure of 121 ℃ 1.2kg / ㎠ and then mixed with potato agar medium in distilled water;
A first and second inoculation step of inoculating mushroom bacteria and red yeast strain prepared on the potato agar medium dispensed on a petri dish;
Inoculating the potato agar medium inoculated step 1-3, which is incubated for 7 to 20 days in a constant temperature and humidity chamber of 20 ~ 26 ℃;
Protozoa homogenization step 1-4 which homogenizes the cultured progenitors and homogenizer for 2 to 5 minutes at 5,000 ~ 10,000rpm in order to prevent clogging of the outlet in the next process due to aging mycelial mass. Consists of steps,
In the second step, the inoculum is cultivated by a liquid aeration culture using a liquid as a medium or a solid culture using cereals as a medium,
In the liquid aeration culture, the homogenized probiotic solution is made of heat resistant plastic bottled water or a glass bottle to cover a silicone stopper, and an exhaust port, a liquid outlet port, and an air inlet port are installed, each having a 0.25 μm pore filter. Installing the aeration culture bottle by preventing the invasion of various bacteria by placing the aeration culture bottle in a 23-25 ℃ culture chamber and injecting air with an air pump to generate bubbles in the liquid medium to inoculate the inoculum for 5 to 20 days. Consists of culturing,
The solid culture is a solid medium sterilized for 20 to 30 minutes at 118 ~ 121 ℃ after going through the drainage process to immerse the cereals for 24 hours to make a solid medium, no water flowing flowing into the spawn bottle, It consists of inoculating mushroom mycelium and / or progeny of the hongguk and incubating in the culture room of 22 ~ 26 ℃,
In the case of using the domestic bone as a medium of the third step, the step 3-1a for trimming to remove the unnecessary part tendon, fat attached to the livestock bone;
In order to increase the efficiency of the work consists of the 3-2a step of removing the fat and foreign substances after immersing the bone in 100 ℃ boiling water for 3 to 5 minutes,
Step 3-1b of removing the shell of the hind leg when using the hind leg of the pig as a medium in the third step;
It consists of the 3-2b step to put 10 ~ 20 sheaths (3cm wide, 7cm deep) to ensure even sterilization and even culture.
The fourth step is a 4-1 step of cutting the livestock bone that does not fit the sharp portion of the bone and the container and the rear leg is cut to a predetermined size or the whole mouth preparation operation;
Step 4-2 which is a sugar and glucose addition step of mixing sugar and glucose in 1-4% of the weight of the medium to the livestock bone or the hind leg of the pig to help the mycelium vitality;
It consists of a fourth to third step of encapsulating the back bone of the livestock bone or pig added with sugar and glucose in a heat-resistant vinyl or sterilization box,
The fifth step is put into the sterilizer containers containing the livestock bones or hind limbs of the sterilizer and then autoclaved for 30 to 60 minutes at 118 ~ 121 ℃, or primary sterilization for 60 to 200 minutes at 70 ~ 100 ℃ Step 5-1;
After sterilization work, it does not open the sterilizer door and keeps the internal temperature as it is and consists of the 5-2 step of sterilization after the second 30-120 minutes,
In the sixth step, the sterilization plastic bag (1) or the sterilization box (2) which sterilizes the moisture and fat extracted from the livestock bone and the hind leg of the pork in the sterilization box (2) or the sterilization box (2). 6) step 6-1 to discharge through the outlet (12, 22) installed at the bottom and 6-2 step to cool until reaching room temperature in the cooling chamber,
The eighth step is a method for producing a functional livestock product cultured mushroom mycelium and erythrocytes, characterized in that 15 to 70 days of incubation of the medium is inoculated complete in the culture room 20 ~ 28 ℃
3. The method of claim 2,
In the ninth step, when culturing Cordyceps mushroom fruit body and secondary mycelium, 15-19 ° C humidity 70-90%, illumination of 300-550Lux irradiate to induce the growth of Cordyceps fruit body through 10-20 days of facilitation. and;
When cultivating secondary mycelium of situation mushrooms, chaga, ganoderma lucidum mushrooms, shiitake mushrooms or oyster mushrooms, they are incubated after 10-20 days of acceleration by irradiating 250 ~ 400Lux light at 20 ~ 25 ℃ growth room.
The tenth step is a functional livestock production method cultured mushroom mycelium and hongguk bacteria, characterized in that the lyophilized using a lyophilizer or 50 ~ 90 ℃ 24 hours in a dryer
The method of claim 3,
The herbal medicine uses red ginseng, ogapi, Schisandra chinensis and green tea, and the functional additive is a functional livestock production method cultured mushroom mycelium and hongguk characterized in that using water-soluble calcium and vitamin

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