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Food material containing ornithine

A technology of ornithine and food, which is applied in the field of food materials containing high concentration of ornithine, which can solve the problems of waste, impracticality, and high manufacturing cost

Inactive Publication Date: 2013-10-30
株式会社镰田工业 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the fruiting body part of the mushroom is about 1 / 4 of the whole, and most of the others are discarded when the fungus bed is cultivated
In addition, the amount of ornithine obtained by the above-mentioned freezing method can never be said to be sufficient. Even if these ingredients are mixed in health foods, etc., they are only a small amount, and it is difficult to exert the original effect.
In addition, the manufacturing cost is also high, and it is not practical to provide it as a food material in terms of cost calculation

Method used

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Experimental program
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Embodiment 1

[0033] The cultivation of embodiment 1 flat mushroom

[0034]Mix wheat germ, brown rice, dried bean dregs, corn, rice bran and bran according to the specified ratio. Add water so that the water content reaches 60%, and stir and mix. Put it into the autoclave and maintain it at 120°C for 1 hour to sterilize. After the culture medium was cooled to below 20°C, the bacterial strain of Pleurotus ostreatus was inoculated. The temperature is 20-23° C., the humidity is 65-75%, and the cultivation is carried out in complete darkness for 30-35 days. Then, until the fruit body is just about to be produced, the temperature is maintained at 10-20°C, and the optimum temperature is 15°C.

Embodiment 2

[0035] The cultivation of embodiment 2 Flammulina velutipes

[0036] Mix rice bran with wheat germ, brown rice, dried bean dregs, and corn at a prescribed ratio. Add water so that the moisture reaches 65% and stir to mix. Put it into a sterilizer and maintain it at 120° C. for 1 hour to sterilize. After the culture medium is cooled to below 20°C, the bacterial strain of Flammulina velutipes is inoculated. The temperature is 18°C ​​and the humidity is 80% in the first 15 days, and the temperature is 20°C and the humidity is 70% in the later 20 days, and the cultivation is carried out in total darkness. Then, the temperature was maintained at 16° C. until just before fruiting bodies were produced.

Embodiment 3

[0037] The cultivation of embodiment 3 lactic acid bacteria (Lactobacillus fermentum kirishima 1R)

[0038] Add 0.5% sodium bicarbonate in the culture medium of embodiment 1, after adjusting pH to be about 6.5, add 10 6 Lactic acid bacteria Lactobacillus fermentum kirishima1R above cfu / g. Stir well to mix, then incubate at 35°C for 20 hours.

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Abstract

The invention provides a food material containing ornithine, which is cheap in price, high in safety and high in concentration. One or more than two types of edible basidiomycetes are inoculated into a culture medium containing more protein materials containing arginine to carry out solid culture, so that hyphae are sufficiently proliferated. After pH (Potential of Hydrogen) is adjusted, lactic acid bacteria are inoculated to carry out the solid culture so as to obtain the high-concentration food material containing the ornithine.

Description

technical field [0001] The present invention relates to a high-concentration ornithine-containing food material obtained by solid culture of basidiomycetes and solid culture of lactic acid bacteria. Background technique [0002] It is known that mushrooms, which are basidiomycetes, produce very large amounts of useful secondary metabolites such as β-glucan and enzymes (Non-Patent Document 1, Non-Patent Document 2). In addition, it has been reported that β-glucan and lactic acid bacteria have an immunostimulating effect, stimulate NK cells (Natural killer cells, natural killer cells) and other cells, and kill cancer cells. [0003] The protease produced by basidiomycetes decomposes proteins to produce a large amount of amino acids. It is reported that amino acids including ornithine or γ-aminobutyric acid can be increased by freezing the fruiting bodies of Flammulina velutipes, Hypsizy gus marmoreus, Pleurotus eryngii, etc. (Patent Documents 1 and 2). It is reported that o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L33/175
Inventor 镰田政人三谷纮明
Owner 株式会社镰田工业