Method for producing fermented Sparassis crispa extracts with enhanced free amino acid content

摘要

The present invention relates to a fermented mushroom fermented by using Aspergillus oryzae which is suitable for fermentation of mushroom and can increase the useful ingredient of mushroom by a small amount of time in a short time, The present invention relates to a method for producing a fermented extract of P. falciparum. In the above method, the content of total free amino acids is increased by 1.1 to 1.5 times, and the content of cysteine and phenylalanine is increased by 2 to 5 times, compared with the extract of P. japonicus before fermentation. In addition, the Zygomycota fermented extract having an increased free amino acid can be easily absorbed in the human body, thereby providing a food containing the Zygomy mushroom fermented extract.