METHOD FOR PRODUCING FERMENTED FOOD OF MUSHROOM, FERMENTED FOOD OF MUSHROOM AND FOOD CONTAINING THE SAME

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing fermented foods of mushrooms in which physiological activities which mushrooms originally have, e.g. immunostimulating action, anticancer action, anti-oxidant action are increased, digestive absorption is improved, and taste is improved to provide the fermented foods of mushrooms and foods to which the fermented foods are added. PSOLUTION: The method for producing the fermented foods of mushrooms comprises a cutting step for finely cutting mushrooms, a semi-drying step for controlling water content of mushrooms through the cutting step, a sterilizing step for enzymatically astimulating mushrooms through the semi-dried step to sterilize the mushrooms and a koji-inoculating step for inoculating the mushrooms through the sterilizing step with Aspergillus oryzae, a step for fermenting mushrooms through the inoculation step, a paste-mixing step for adding a purely cultured yeast and/or a lactic acid bacterium to the fermented product through the fermentation step and an aging step for aging the fermented product through the paste-mixing step. PCOPYRIGHT: (C)2003,JPO