Functional food Using Fermented Soybeans Made of Mycelium Culture Technology and Manufacturing Method Thereof

摘要

the present invention is described in cultured mycelia produced using soybean and functional food and its preparation method on about that, and more particularly to using a number of medicinal mushroom mycelium soybean inoculated in the process for producing a soybean, in addition to the step of forming a beneficial component of the culture to be taken at the same time mushroom and soybean, the prepared soybean drink form or left to eat by a sol prepared (Sol) form familiar to modern eating habits, it relates the beneficial ingredients in functional foods and their preparation methods that allow large doses. ; manufactured by the mycelium culture techniques Functional food producing method using the soybean is, screening the soy beans, washed in water and immersed in 16 to 24 hours, and grinding, a mixture of purified water to the culture tank In grinding the soybeans, and in the 115 ~ 130 40 ~ 90, and then sterilized preparation and the tree is a natural medium temperature dropped to room temperature; Other less coordination sepseu mm ( Cordyceps militaris ) inoculated with pre-culture (seed) 5 to 10%, and aeration amount in the natural medium is 0.3 ~ 0.5vvm, temperature is 3-8 days and stirred at 25 and fermented mycelia obtained by culturing process, and; The mycelium was inoculated in a Bacillus bacterium fermented 10-20 seconds was strongly stirred for 0.6 to give the aeration amount of 0.7vvm and then while the aeration amount of 0.3 ~ 0.5vvm, 16 ~ 36 hours at a temperature of 30 ~ 40 Soybean cultivation in the process of obtaining a liquid soybean yield; comprises a