JPH11206340A - Production of mycelium powder and its use - Google Patents
Production of mycelium powder and its useInfo
- Publication number
- JPH11206340A JPH11206340A JP10052614A JP5261498A JPH11206340A JP H11206340 A JPH11206340 A JP H11206340A JP 10052614 A JP10052614 A JP 10052614A JP 5261498 A JP5261498 A JP 5261498A JP H11206340 A JPH11206340 A JP H11206340A
- Authority
- JP
- Japan
- Prior art keywords
- mycelium
- powder
- mycelium powder
- flour
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 8
- 235000013312 flour Nutrition 0.000 description 13
- 238000000034 method Methods 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、菌糸体を乾燥し砕
いた物を煎り、粉にした菌糸体粉末、及びその粉末を混
合して作ることを特徴とする食品としての使用方法に関
する発明である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mycelium powder obtained by drying and crushing a dried and crushed mycelium and mixing the powder to produce a mycelium powder. is there.
【０００２】[0002]
【従来の技術】従来、菌糸体と言えば納豆、麹、きのこ
などが主に食品に用いられて来た。2. Description of the Related Art Conventionally, natto, koji, mushrooms and the like have been mainly used in foods as mycelia.
【０００３】[0003]
【発明が解決しようとする課題】茸食は身体の免疫作用
を強化すると言われているが、茸等の菌糸体を簡単に多
く食する事は、菌特有の匂いや、口当たり、それに形が
嫌われる等、簡単には出来なかった。また、これらは菌
の子実体すなわち茸の状態で主に用いられていたがもっ
と幅広く使用出来ないか。It is said that the mushroom diet enhances the body's immunity. However, simply eating a lot of mycelia such as mushrooms requires a unique smell, mouthfeel, and shape. I couldn't do it easily. In addition, they were mainly used in the form of fungal fruit bodies, that is, mushrooms.
【０００４】[0004]
【課題を解決するための手段】上気の課題を解決する為
に、請求項１では、菌糸体として食用菌の子実体、菌
核、菌糸束を用いこれを乾燥し細かく砕き、軽く焦げる
程度に煎り、これを粉末にするという技術的手段を講じ
ている。また菌糸体を軽く煎ることで、菌糸体の持つ特
有の匂いが香ばしさに変化し、各種食品に添加してもな
んら違和感無く仕上げる事が出来る。請求項２では菌糸
体粉末を麦粉と交ぜて、パン、麺類等、米の粉と交ぜ、
もち、煎餅等、その他うま味調味料、飲料と幅広く食品
に用いる事を特徴とする菌糸体粉末の使用方法である。In order to solve the above-mentioned problem, in claim 1, the fruiting body of the edible fungus, the sclerotium, and the mycelium bundle are used as mycelia, which are dried, finely ground, and lightly burned. Roasted and made into a powder. Also, by lightly roasting the mycelium, the unique smell of the mycelium changes to fragrance, and even when added to various foods, it can be finished without any discomfort. In claim 2, the mycelium powder is mixed with wheat flour and mixed with rice flour such as bread and noodles.
This is a method for using mycelium powder characterized by being widely used in foods such as rice cakes, rice crackers, and other umami seasonings and beverages.
【０００５】[0005]
【発明の実施の形態】この発明で菌糸体とは、食用菌の
子実体、菌核、菌糸束の事を言い、これを、乾燥し細か
く砕いた物を煎り、粉末にする。この菌糸体粉末を各種
食品、麦加工物、米加工物、うま味調味料、飲料などの
形で毎日食する事で、菌糸体の持つ機能食品としての効
果を引き立たせる方法である。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the mycelium refers to the fruit body, sclerotium, and mycelium bundle of an edible fungus, which is dried and finely ground to obtain a powder. This mycelium powder is eaten every day in the form of various foods, processed wheat products, processed rice products, umami seasonings, beverages, etc., to enhance the effect of the mycelium as a functional food.
【０００６】[0006]
【実施例】以下に、この発明の好適実施例について説明
する。請求項１の一実施例として椎茸の菌糸体を乾燥し
細かく砕く、さらに、少し焦げる程度に煎る事で、菌特
有の匂いが薄らぎ香ばしい香りに変化する。これを粉状
に仕上げる。DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below. In one embodiment of the present invention, the mycelium of shiitake mushrooms is dried, finely ground, and roasted to a degree that causes a slight burn, whereby the smell peculiar to the bacteria is changed to a fragrant fragrance. This is finished in powder form.
【０００７】請求項２の、菌糸体粉末をうどんに交ぜて
使用した場合。小麦粉２００ｇ、薄力粉１５０ｇ、菌糸
体粉末５０ｇ、薄力粉と菌糸体粉末の合計と、強力粉の
分量が同じに成る様にする。菌糸体粉末の量を増やした
場合は薄力粉の量を減らす。これに、塩５ｇ、水１８０
ｃｃを入れ交ぜ合わせ、よく捏ねる。これより先は普通
のうどん作成方法に准づる。When the mycelial powder according to claim 2 is mixed with udon. The flour 200 g, the flour 150 g, the mycelium powder 50 g, the total of the flour and the mycelium powder, and the amount of the strong flour are the same. If the amount of mycelium powder is increased, reduce the amount of flour. Add 5g salt, 180 water
Add cc, mix and knead well. From here on, follow the usual udon making method.
【０００８】上記のように、麦加工物、うどん、きしめ
ん、スパゲッティ、そうめん、そば、マカロニ、パス
タ、冷や麦、ラーメン、パン等、米加工物、もち、せん
べい、等、に菌糸体粉末を混合して用いる。[0008] As described above, mycelium powder is mixed with processed wheat, udon, kishimen, spaghetti, somen, buckwheat, macaroni, pasta, cold wheat, ramen, bread, etc., processed rice, rice cake, rice cracker, etc. Used.
【０００９】また、菌糸体粉末を、うま味調味料として
用い、各種料理の出しとして用いる事で味にこくと深み
が出る。この方法だと毎日かかさずに菌糸体を食する事
が出来る。[0009] Further, by using mycelium powder as an umami seasoning and using it as a serving for various dishes, the flavor becomes deeper when it comes to flavor. With this method, you can eat mycelium without having to use it every day.
【００１０】これを飲料として用いる場合は、菌糸体粉
末に昆布粉末、食塩、糖類を混ぜ合わせ、お湯を注いで
飲む事を特徴とした飲料である。その他、この発明の要
旨を変更しない範囲で数々変化しうること勿論である。When this is used as a beverage, the beverage is characterized by mixing mycelium powder with kelp powder, salt, and saccharides and pouring hot water into the beverage. In addition, it goes without saying that various changes can be made without departing from the spirit of the present invention.
【００１１】[0011]
【発明の効果】本発明は、以上説明した様に製造及び使
用され、以下に記載されるような効果を奏する。菌茸類
を食べると身体の免疫作用を強化すると言うのは、一般
社会通念で有り、幼い子供には菌茸類を多く与えては成
らないと言うのも、またそれだけ菌糸体が身体免疫作用
に刺激を与えるからで有る。菌糸体にはそれと、血液中
のコレステロール低下作用も認められている。また椎茸
菌糸体に於いては抗ウイルス活性を持ち、とくにインフ
ルエンザに対して有効であると言うのも現在広く知られ
た事実である。此の様に非常に優れた機能食品では有る
が、茸臭い、かび臭い、舌触りがいやだ、形が嫌いと意
外と評判が悪い。それを解決したのが、本発明の菌糸体
粉末で、菌糸体を乾燥し煎る事で菌糸体特有の匂いを和
らげ、香ばしさを与え、粉末にする事で簡単に使用出来
る状態にした物で有り。また、出来るだけ毎日食べる様
に、主食に、おかずに、調味料として、また飲料として
幅広く使用出来る利点が有る。The present invention is manufactured and used as described above, and has the following effects. It is a general wisdom that eating mushrooms enhances the body's immunity. It is a general wisdom that young children should not be given too much fungi, and that is why the mycelium is the body's immune system. Because it stimulates Mycelium has also been shown to lower blood cholesterol. It is also a widely known fact that Shiitake mushroom mycelium has antiviral activity and is particularly effective against influenza. Although it is a very good functional food like this, it has a bad reputation for its mushroom smell, musty smell, unpleasant texture, and poor shape. The solution was the mycelium powder of the present invention, which was prepared by drying and roasting the mycelium to soften the unique smell of the mycelium, give it a fragrance, and make it easy to use by making it into a powder. Yes. In addition, there is an advantage that it can be widely used as a seasoning and a beverage as a daily food, as a staple food, as a side dish.
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成１０年１２月２５日[Submission date] December 25, 1998
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００７[Correction target item name] 0007
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００７】 請求項２の、菌糸体粉末をうどんに交ぜ
て使用した場合。強力小麦粉２００ｇ、薄力粉１５０
ｇ、菌糸体粉末５０ｇ、薄力粉と菌糸体粉末の合計と、
強力粉の分量が同じに成る様にする。菌糸体粉末の量を
増やした場合は薄力粉の量を減らす。これに、塩５ｇ、
水１８０ｃｃを入れ交ぜ合わせ、よく捏ねる。これより
先は普通のうどん作成方法に準じる。When the mycelial powder according to claim 2 is mixed with udon. 200g strong flour, 150 flour flour
g, mycelium powder 50 g, the total of the flour and the mycelium powder,
The amount of the flour is the same. If the amount of mycelium powder is increased, reduce the amount of flour. To this, 5 g of salt,
Add 180cc of water, mix and knead well. After this, follow the usual udon making method.
Claims (2)
にした菌糸体粉末。1. A mycelium powder in which dried, finely ground mycelia are roasted and ground.
ことを特徴とした菌糸体粉末混合食品。2. A mixed food of mycelium powder, which is prepared by mixing the mycelium powder according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10052614A JPH11206340A (en) | 1998-01-29 | 1998-01-29 | Production of mycelium powder and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10052614A JPH11206340A (en) | 1998-01-29 | 1998-01-29 | Production of mycelium powder and its use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11206340A true JPH11206340A (en) | 1999-08-03 |
Family
ID=12919686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10052614A Pending JPH11206340A (en) | 1998-01-29 | 1998-01-29 | Production of mycelium powder and its use |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11206340A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001037680A1 (en) * | 1999-11-24 | 2001-05-31 | Eritocap Oy | Food compositions and methods of preparing the same |
-
1998
- 1998-01-29 JP JP10052614A patent/JPH11206340A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001037680A1 (en) * | 1999-11-24 | 2001-05-31 | Eritocap Oy | Food compositions and methods of preparing the same |
| US6814975B1 (en) | 1999-11-24 | 2004-11-09 | Eritocap Oy | Food compositions and methods of preparing the same |
| US7067146B2 (en) | 1999-11-24 | 2006-06-27 | Eritocap Oy | Food compositions and methods of preparing the same |
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