THE PROCESS OF A MUSHROOM MYCELIUM FERMENTED AND FUNCTIONAL FOOD USING THE SAME

• Main Authors: BAEK, SOON OK, CHO, JU HYUN, BAE, SE WON, KIM, BONG GYOON
• Format: Patent
• Language: English
• Published: 18.06.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for preparing fermented mushroom mycelial products using grain germinated in Artemisia capillaris extract as a natural medium is provided to increase the functionality more than existing mushroom mycelial products. A method for preparing fermented mushroom mycelial products comprises the following steps of: soaking germinated grains in Artemisia capillaris extract for 23-25 hours; taking the grains out and steaming the grains in a high-pressure sterilizer at 130°C for 50-70 minutes(S1); adding 0.3~3Brix of Artemisia capillaris extract until the steamed grains contain 55-60% of moisture in order to obtain a germinated grain medium(S2); cultivating mushroom strain under the condition of 23~27°C and 110~130 RPM of shaking rate for 4~6 days so as to obtain spawn(S3); and inoculating 6.0~10.0 %(w/w) of the spawn to the germinated grain medium and cultivating it under the condition of 23~27°C and 50~60% of humidity for 13-25 days(S4). The grains are selected from the group consisting of brown rice, African millet and millet. The mushroom strain is selected from the group consisting of Hericium erinaceum, Ganoderma lucidum, Phellinus linteus, Cordyceps militaris, Paecilomyces japonica and Agaricus blazei.