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

摘要

The present invention relates to a functional food and a method using soybean produced by mycelium culture techniques, 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; Cody sepseu Millie other leases ( Cordyceps militaris ) in the natural medium culture (seed) and inoculated with 5% to 10% of the pre-aeration is 0.3 ~ 0.5vvm, the temperature was 25 3-8 days fermentation mycelia and the process water obtained by culturing with stirring at ; 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 mushrooms give Soybean; comprises a