Back to search

Enoki, Winter Mushroom · 2004 · Patent

High relevance

BEVERAGE AND FEED ADDITIVES CONTAINING CULTURE BROTH OF FLAMMULINA VELUTIPES MYCELIUM AND PRODUCTION THEREOF USING RICE, STARCH, GREEN TEA, PERSIMMON FOR BEVERAGE AND SOYBEAN MEAL, RAW SUGAR, MgSO4 OR WHEY FOR FEED ADDITIVES

Flammulina velutipes

Immune support
SpeciesEnoki, Winter Mushroom
JournalNot listed
Year2004

Key points

  • PURPOSE: A method of making a drink and feed additives rich in effective ingredients such as immunostimulating ingredients by liquid culturing Flammulina velutipes mycelium is provided
  • It has excellent productivity and produces products having the flavor and taste of mushrooms as well as excellent body absorption
  • CONSTITUTION: The drink is prepared by liquid culturing of Flammulina velutipes mycelium
  • During the liquid culturing process, 0.0001 to 20% by weight of rice, 0.0001 to 5% by weight of green tea, 0.0001 to 5% by weight of starch or 0.0001 to 5% by weight of a persimmon is added
  • The feed additive contains 0.0001 to 50% by weight of culture broth of Flammulina velutipes mycelium prepared by adding 0.0001 to 10% by weight of soybean meal, 0.0001 to 10% by weight of raw sugar, 0.001 to 5% by weight of MgSO4 or 0.0001 to 50% by weight of whey

From the paper

Abstract

PURPOSE: A method of making a drink and feed additives rich in effective ingredients such as immunostimulating ingredients by liquid culturing Flammulina velutipes mycelium is provided. It has excellent productivity and produces products having the flavor and taste of mushrooms as well as excellent body absorption.

CONSTITUTION: The drink is prepared by liquid culturing of Flammulina velutipes mycelium. During the liquid culturing process, 0.0001 to 20% by weight of rice, 0.0001 to 5% by weight of green tea, 0.0001 to 5% by weight of starch or 0.0001 to 5% by weight of a persimmon is added. The feed additive contains 0.0001 to 50% by weight of culture broth of Flammulina velutipes mycelium prepared by adding 0.0001 to 10% by weight of soybean meal, 0.0001 to 10% by weight of raw sugar, 0.001 to 5% by weight of MgSO4 or 0.0001 to 50% by weight of whey.

Citation

HAN GYU BEOM, MUN GYEONG ROK, YOO HYO RIM (2004). BEVERAGE AND FEED ADDITIVES CONTAINING CULTURE BROTH OF FLAMMULINA VELUTIPES MYCELIUM AND PRODUCTION THEREOF USING RICE, STARCH, GREEN TEA, PERSIMMON FOR BEVERAGE AND SOYBEAN MEAL, RAW SUGAR, MgSO4 OR WHEY FOR FEED ADDITIVES.

Open citation