Mesima, Sanghwang · 2004 · Patent
Low relevancePRODUCTION METHOD OF MUSHROOM-SWEET RICE DRINK USING MUSHROOM MYCELIUM
Phellinus linteus
Key points
- PURPOSE: A method for producing a Korean sweet rice drink, which contains increased [beta]-glucan, chito-oligosaccharide and Brix, using mushroom mycelium is provided
- The produced mushroom-sweet rice drink has various colors and a good taste and thus satisfies consumer palatability
- CONSTITUTION: A medium containing unpolished rice, wheat, corn or barley is sterilized in a bottle for 90min at 121deg.C, inoculated with mushroom mycelium(Pleurotus ostreatus, Lentinus edodes, Ganoderma lucidum or Phellinus linteus), cultured for 1 month at 23+-2deg.C and dried
- Then, malt having a mesh of 100 is soaked in water in a weight ratio of 1:6 for 3hr at 50deg.C to give malt liquid
- The malt liquid is mixed with hard-boiled rice and the mushroom mycelium in a ratio of 8:0.5:0.5, saccharified for 12hr at 60deg.C and then heated with 1L of water and 35g of sugar
From the paper
Abstract
PURPOSE: A method for producing a Korean sweet rice drink, which contains increased [beta]-glucan, chito-oligosaccharide and Brix, using mushroom mycelium is provided. The produced mushroom-sweet rice drink has various colors and a good taste and thus satisfies consumer palatability.
CONSTITUTION: A medium containing unpolished rice, wheat, corn or barley is sterilized in a bottle for 90min at 121deg.C, inoculated with mushroom mycelium(Pleurotus ostreatus, Lentinus edodes, Ganoderma lucidum or Phellinus linteus), cultured for 1 month at 23+-2deg.C and dried. Then, malt having a mesh of 100 is soaked in water in a weight ratio of 1:6 for 3hr at 50deg.C to give malt liquid. The malt liquid is mixed with hard-boiled rice and the mushroom mycelium in a ratio of 8:0.5:0.5, saccharified for 12hr at 60deg.C and then heated with 1L of water and 35g of sugar.
Citation
LEE HEE DUCK (2004). PRODUCTION METHOD OF MUSHROOM-SWEET RICE DRINK USING MUSHROOM MYCELIUM.
Open citation