KR20220159019A - Method for Producing Grain with Mushroom Mycelium - Google Patents

Abstract

The present invention provides a method for producing grains having a cultured mushroom mycelium, which comprises: a first step of pouring rice cooking water to grains to perform pre-treatment by heating the mixture at temperature of 105-120 ℃ for a predetermined time; a second step of infusing air into the grains pre-treated in the first step and stirring the grains to remove free moisture and dry the grains; a third step of sterilizing the grains dried in the second step at high temperature of 100-130 ℃ for 20-90 minutes; a fourth step of cooling the grains subjected to the third step to 20 ℃ or less; a fifth step of inoculating the grains cooled in the fourth step with a mushroom starter; a sixth step of culturing the starter at temperature of 20-30 ℃ for 3-4 weeks and performing stirring once a day to differentiate a growth point of mushroom mycelia and increase the activity of mycelia; and a seventh step of exposing the grains to the UV to synthesize vitamin D in the mushroom mycelia and drying the grains to the moisture content of 11-17%. Accordingly, utilization of the functional substance of the mushroom can be enhanced.

Description

Mushroom mycelium cultured grain manufacturing method {Method for Producing Grain with Mushroom Mycelium}

The present invention relates to a method for producing grains by culturing mushroom mycelium, and specifically, to a technique for producing grains in which mushroom mycelia are cultured by pre-treating grains such as brown rice, beans, and corn and culturing mushroom spawn.

Mushrooms are rich in minerals, amino acids, and dietary fiber, and have been used for food and medicine since ancient times, and it has been reported that substances derived from mushrooms have useful effects in the treatment or prevention of cancer and various diseases by enhancing immunity. Mushrooms are divided into Mycelium and Fruiting Body. Mycelium means that mushroom spores germinate to form a thread-like shape. It is called

As a method of using mushrooms for food, there is a method of mass-producing and utilizing mushrooms such as oyster mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, and button mushrooms, which are representative edible mushrooms, through artificial cultivation. In addition, when mushrooms are used for medicinal purposes, representative medicinal mushrooms include medicinal mushrooms such as Ganoderma lucidum, Sanghwang, and deer's mane.

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

However, in the case of developing food or medicine using fruiting bodies, there is a limit to production in a commercially usable amount, and even if mushrooms are artificially cultivated to overcome this, considering the time and cost required for cultivation There was a limit to mass production as food or medicine.

The present invention is to solve the above problems, and an object of the present invention is to provide a technology for manufacturing food using mushroom mycelium, and in particular, to improve the utilization of functional components of mushrooms through the use of mushroom mycelium, which is difficult to artificially grow. The purpose.

The present invention includes a first step of pretreatment by adding cooking water to grains and heating them at a temperature of 105 to 120 ° C. for a predetermined time; A second step of injecting air into the grain pretreated in step 1 and stirring to remove free moisture and drying; A third step of sterilizing the grains dried in the second step at a high temperature of 100 to 130 ° C for 20 to 90 minutes; A fourth step of cooling the grains that have undergone the above three steps to 20 ° C or less; Step 5 of inoculating the grains cooled in step 4 with mushroom spawn; Step 6 of culturing the spawn for 3 to 4 weeks at a temperature of 20 to 30 ° C, and increasing the vitality of the mycelium by differentiating the growth point of the mushroom mycelium through agitation once a day; It provides a method for producing grains cultured with mushroom mycelium, including seven steps of drying the grains so that the moisture content of the grains is 11 to 17% while synthesizing vitamin D in the mushroom mycelium by exposing the grains to ultraviolet rays.

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

Step 5 includes step 5-1 of inoculating grains injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag. A 2μ through hole is formed to block the inflow of bacteria, to discharge carbon dioxide generated from the physiological activity of the mushroom spawn, and to allow the inflow of oxygen necessary for culturing the mushroom spawn.

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

When the grain is brown rice, in the step 1 pretreatment process, brown rice and water for cooking are heated at a temperature of 105 to 120 ° C for 20 to 30 minutes, and the ratio of brown rice and water for cooking is 97 to 130 based on 50 kg of brown rice. liter to be added.

When the grain is soybean, in the first step pretreatment process, the beans and cooking water are heated at a temperature of 105 to 120 ° C for 30 to 40 minutes, and the ratio of beans and cooking water is 84 to 112 liters based on 50 kg of beans. to be added.

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

In addition, it may further include an 8th step of preparing in the form of fried rice or cereal using the grains in which the mushroom mycelium was cultured through the 7th step.

The present invention has the effect of increasing the utilization of functional ingredients of mushrooms by producing food by directly culturing mushroom mycelium on grain, and it is possible to reduce material costs because it does not require the input of other raw materials to improve nutrition, and Advantageous effects of improving digestion and absorption and manufacturing health food containing functional ingredients while reducing unit cost are exerted.

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

Objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments taken in conjunction with the accompanying drawings. In addition, the terms used are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of the user operator. Therefore, definitions of these terms should be made based on the content throughout the present specification.

Figure 1 schematically shows the steps of the grain manufacturing method in which mushroom mycelium is cultured according to the present invention, Figures 2 and 3 are each of a polypropylene bag and a stainless stirrer used in the sterilization process of the manufacturing process according to the present invention shows the shape.

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

As shown in Figure 1, the grain manufacturing process in which the mushroom mycelium is cultured according to the present invention is schematically viewed, each of which consists of a pretreatment step, a drying step, a sterilization step, an inoculation step, a culturing step, a drying step, and a commercialization step For convenience, steps 1 to 8 are referred to as steps 1 to 8.

That is, the first-step pre-treatment process of the present invention is a step of pre-treating the grains by adding cooking water to the grains and heating them at a temperature of 105 to 120 ° C. for a predetermined time. At this time, the grain may be brown rice, soybean, corn, sorghum, wheat, millet, etc. In the following description, typical grains among them will be described by taking brown rice, soybean, and corn as examples. In addition, the process of inoculating and culturing mushroom mycelium using brown rice, soybean, and corn goes through a similar process. There is a slight difference between and heated cigars.

A detailed look at the pretreatment process for each grain is as follows.

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

By the way, when the grain is soybean, the mixing ratio of soybean and cooking water is set to 84 to 112 liters of cooking water based on 50kg of soybean. Then, they are heated for 30 to 40 minutes at a temperature of 105 to 120°C.

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

Mixing different amounts of cooking water for each type of grain such as brown rice, soybean, and corn is to uniformly set the moisture content of these materials in the range of 45 to 55%, and preferably to keep their moisture content around 55%. It's good to fit.

Some of the prior art simply goes through a process of simply soaking in water for a certain amount of time during the pretreatment process, but in the present invention, it is possible to perform pretreatment in a short time of 20 to 90 minutes through the above pretreatment process, and it can be systematized as an automatic process. In addition, in the pretreatment process as in the present invention, grains of grain do not burst or crack.

And, after going through the first step of the pretreatment process, air is injected into the pretreated grains and stirred to remove free moisture, followed by a second step of drying. In the second-stage drying process, contamination sources of germs can be removed and the required moisture content can be more accurately adjusted.

In addition, a three-step process of sterilizing the grain is performed, and the dried grain is sterilized at a high temperature of 100 to 130 ° C. for 20 to 90 minutes. In addition, after the sterilization step, the grain is subjected to 4 steps of cooling the grain to 20 ° C or less.

By the way, the 3-step sterilization process is possible as follows. That is, there are 1) a sterilization method using a PP bag, 2) a sterilization method using a stainless stirrer, and 3) a sterilization method mixing these two.

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

In the sterilization process, grains are put inside the PP bag, and sterilization is performed for 20 to 90 minutes in a high-temperature environment of 100 to 130 ° C. with the inlet 160 folded.

A micro filter 150 is attached to a part of the surface of the PP (polypropylene) bag 100. A portion of the surface of the PP bag is cut, and a micro filter 150 is attached to the cut portion to block the inside and outside of the PP bag. However, fine through holes are formed in the microfilter 150 to allow gas to pass through while preventing external bacteria from passing through. This is followed by inoculating the mushroom spawn in the grain in step 5 and culturing the mushroom spawn in a state where the entrance 160 of the PP rod is sealed, and the hole is for the physiological activity of the mushroom spawn.

In other words, the microfilter 150 is formed with a 2μ-sized through hole, which blocks external bacteria from entering the inside of the PP bag, while discharging carbon dioxide generated from the physiological activity of the mushroom spawn and cultivating the mushroom spawn. It allows the inflow of the necessary oxygen.

Looking specifically at step 5, step 5-1 of inoculating grains injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag. In step 5-1, since the inlet 160 of the PP rod is not sealed and simply folded, the folded inlet is opened to inoculate the inner grain with the mushroom spawn. Then, the inlet 160 of the PP bar is completely sealed by applying heat. A heat fusion sealing method and apparatus for sealing a plastic bag by applying heat to it will use a commonly used technology.

In the three-step sterilization method, in the 2) stainless stirrer sterilization method, the grain is put into the stainless steel stirrer 200 as shown in FIG. 3 and sterilized at a high temperature of 100 to 130 ° C. for 20 to 90 minutes. Negative pressure is applied to the inside of the stainless steel stirrer to increase the thermal conductivity of the material grains, prevent the inflow of contaminants, and kill microorganisms such as bacteria and germs in the material source.

In the case of 1) of the sterilization methods, it is possible to work more than 3 times a week per machine by using a heat-resistant bag and turning the production machine (sterilization pot) into a recovery (cycle). Contamination can be prevented because the external exposure of the source is small, but the equipment must be operated throughout the incubation period.

The raw materials are dropped into a high-pressure stainless agitated incubator, sterilized and inoculated, and then cultured for a week. Then, the strengths and weaknesses of the two sterilization methods can be supplemented by subdividing (automatic weight discharge system of the machine) and enclosing in microfilter heat-resistant bags. , this is a combination of methods 1) and 2) above.

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

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

In addition, through the above process, the mushroom mycelium is prepared in the form of fried rice or cereal using the cultured grain. However, cereal or fried rice are only one or two examples of final products, and it is natural that other types of products are possible.

The cultured mushrooms inoculated in the above process can cultivate various other types of mushroom mycelium, including edible mushrooms of oyster, king oyster, enoki, and button mushrooms, and medicinal mushrooms such as Ganoderma lucidum, Sanghwang, and deer's mane. In addition, if there is a functional substance required by a specific food material, it will be possible to provide by culturing the mushroom mycelium containing it.

There are about 20,000 types of mushroom resources, and only about 20 of them have been used for edible and medicinal purposes. These functional substances are extracted and purified to be developed as medicines, but the development process is difficult and there is an inconvenience in that they must be consumed separately from the food intake process. Through the above process of the present invention, mushroom fungus containing various functional substances is directly cultured in food and provided to consumers in the form of food, so that it can be easily consumed as a staple food in real life, as well as steadily consumed as a staple food. Being there is very convenient.

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

Claims (8)

A first step of pretreatment by adding cooking water to grains and heating them at a temperature of 105 to 120 ° C for a predetermined time;
A second step of injecting air into the grain pretreated in step 1 and stirring to remove free moisture and drying;
A third step of sterilizing the grains dried in the second step at a high temperature of 100 to 130 ° C for 20 to 90 minutes;
A fourth step of cooling the grains that have undergone the above three steps to 20 ° C or less;
Step 5 of inoculating the grains cooled in step 4 with mushroom spawn;
Step 6 of culturing the spawn for 3 to 4 weeks at a temperature of 20 to 30 ° C, and increasing the vitality of the mycelium by differentiating the growth point of the mushroom mycelium through agitation once a day; and
7 step of drying the grains so that the moisture content of the grains is 11 to 17% while synthesizing vitamin D in the mushroom mycelium by exposing the grains to ultraviolet rays; The method of claim 1, wherein the three steps,
The dried grains are put in a polypropylene bag and sterilized at a high temperature of 100 to 130 ° C for 20 to 90 minutes, and a part of the polypropylene bag is cultured with mushroom mycelium, characterized in that a micro filter is attached Grain production method. According to claim 2,
Step 5 includes step 5-1 of inoculating grains injected into the polypropylene bag with mushroom spawn; and step 5-2 of sealing the polypropylene bag,
The polypropylene microfilter has a 2μ through hole formed to block the inflow of external bacteria, discharge carbon dioxide generated from the physiological activity of the inner mushroom spawn, and inflow of oxygen necessary for culturing the mushroom spawn. A method for producing grains cultured with mushroom mycelium. The method of claim 1, wherein the three steps,
A method for producing grains cultured with mushroom mycelium, characterized in that the grains are sterilized at a high temperature of 100 to 130 ° C. for 20 to 90 minutes using a high-pressure stainless stirring incubator. The method of claim 1, wherein the grain is brown rice,
In the first step pretreatment process, brown rice and cooking water are heated at a temperature of 105 to 120 ° C for 20 to 30 minutes, and the ratio of brown rice to cooking water is 97 to 130 liters of cooking water based on 50 kg of brown rice. A method for producing grains by culturing mushroom mycelium. The method of claim 1, wherein the grain is soybean,
In the first step pretreatment process, the beans and cooking water are heated at a temperature of 105 to 120 ° C. for 30 to 40 minutes, and the ratio of beans and cooking water is 84 to 112 liters of cooking water based on 50 kg of beans. A method for producing grains by culturing mushroom mycelium. The method of claim 1, wherein the grain is corn,
In the first step pretreatment process, the corn and cooking water are heated at a temperature of 105 to 120 ° C. for 15 to 25 minutes, but the ratio of corn and cooking water is 103 to 138 liters of cooking water based on 50 kg of corn. A method for producing grains by culturing mushroom mycelium. According to any one of claims 1 to 7,
A method for producing grains cultured with mushroom mycelium, characterized in that it further comprises; step 8 of preparing in the form of fried rice or cereal using the grains in which the mushroom mycelium has been cultured through the above 7 steps.

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