| 摘要 |
A fermentation composition obtained by inoculating soybean milk with Cordyceps militaris spawn is provided which is able to be used for manufacturing functional food having useful components in large quantities by using the fermented mycelium of Cordyceps militaris directly without a processing step. Soybeans are soaked in water for 20hr, mixed with purified water in a weight ratio of 0.5 to 1.0, ground and then squeezed to separate sludge. The resulted soybean milk is sterilized at 120deg.C for 60 to 90min, quickly cooled to room temperature(25deg.C), inoculated with 5 to 8% by weight of Cordyceps militaris spawn and cultured at 24 to 28deg.C for 4 to 8 days while agitating at an airflow rate of 0.5 vvm to produce a fermentation material. The fermented mycelium of Cordyceps militaris is inoculated with Bacillus strains, stirred strongly for 10 to 20sec at an airflow rate of 0.6 to 0.7 vvm and cultured at 30 to 40deg.C for 12 to 36hr at an airflow rate of 0.3 to 0.5 vvm. The fermented mycelium of Cordyceps militaris also is able to be inoculated with lactic acid bacteria and cultured at 25 to 30deg.C for 16 to 36hr. The Cordyceps militaris is replaced by one or more mushrooms selected from the group consisting of Ganoderma lucidum, Phellinus linteus, Agaricus blazei, Inonotus obliquus, Paecilomyces japonica, Hericium erinaceus and Grifola frondosa. |
