Method for manufacturing vegetable leather using mushroom mycelium

Abstract

The present invention relates to a method for manufacturing vegetable leather using mushroom mycelium, which comprises the following steps: a first step of preparing a fabric with a network structure; a second step of soaking the fabric in a mixed solution; a third step of removing the mixed solution and sterilizing and cooling the fabric; a fourth step of inoculating the fabric with a mushroom fungus; a fifth step of cultivating the mushroom fungus on the fabric; a sixth step of drying and pressing the fabric to a desired height; and a seventh step of coating the fabric with a mixture of resin and mushroom mycelium powder.

Description

[Technical Field]

[0001] The present invention relates to a method for producing vegetable leather using mushroom mycelium, and in particular to a vegan leather, which is a degradable vegetable leather. [Background technology]

[0002] A new consumer group, the vegans, has emerged who are opting out of products made from animal leather for the sake of animal welfare. Animal leather and artificial leather do not decompose in nature, so waste is disposed of by incineration and landfill. Summary of the Invention [Problem to be solved by the invention]

[0003] The present invention is intended to solve the above-mentioned problems, and aims to provide a method for producing vegetable leather using easily decomposable mushroom mycelium. [Means for solving the problem]

[0004] To achieve the above object, the present invention is characterized by comprising the steps of: a first step of preparing a net-structured fabric; a second step of soaking the fabric in a mixed liquid; a third step of removing the mixed liquid and sterilizing and cooling the fabric; a fourth step of inoculating the fabric with a fungus; a fifth step of cultivating the fungus in the fabric; a sixth step of drying and pressing the fabric to a desired height; and a seventh step of coating the fabric with a mixture of resin and mushroom mycelium powder.

[0005] The distance between the different fabrics is 1 to 1.5 cm.

[0006] In the second step, the mixture is prepared by mixing 50 g of sugar and 5 g of soybean meal per 1 L of water, and the mixture is infiltrated at 15 to 25°C for 48 hours. The sugar is at least one of sugar, glucose, and fructose.

[0007] In the third step, the dough is sterilized at 120 to 125°C for 10 to 20 minutes and then cooled to 20°C.

[0008] In the fifth step, the mushroom fungus is cultured at 18 to 25°C. [Effects of the Invention]

[0009] The method for producing vegetable leather using mushroom mycelium according to the present invention has the following effects.

[0010] The mushroom fungus is cultivated in the voids in the dough, and then coated with resin for production, which has the effect of being highly productive.

[0011] It also has the effect of producing leather with the same pattern as the mushroom fungus. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing an example of the first step in the method for producing vegetable leather using mushroom mycelium according to the present invention. [Figure 2] FIG. 1 is a diagram showing the steps of a method for producing vegetable leather using mushroom mycelium according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, a preferred embodiment of a method for manufacturing vegetable leather using mushroom mycelium according to the present invention will be described in detail with reference to the accompanying drawings.

[0014] The method for manufacturing vegetable leather using mushroom mycelium of the present invention includes the following steps: a first step (S1) of preparing a mesh-structured fabric; a second step (S2) of soaking the fabric in a mixed solution; a third step (S3) of removing the mixed solution and sterilizing and cooling the fabric; a fourth step (S4) of inoculating the fabric with a mushroom fungus; a fifth step (S5) of cultivating the mushroom fungus on the fabric; a sixth step (S6) of drying and pressing the fabric to a desired height; and a seventh step (S7) of coating the fabric with a mixture of resin and mushroom mycelium powder.

[0015] First, in the first step (S1), a fabric is prepared. The fabric can be one used in a mesh structure. Specifically, the fabric can be made of natural materials such as cotton, linen, cellulose, etc., synthetic materials, or a mixture of natural and synthetic materials, but is not limited thereto.

[0016] Here, the fabric is formed into a net-like structure, and spaces are formed between the fabrics, and the following mushroom fungus is cultivated in the spaces.

[0017] It is also preferable that the different dough pieces are prepared with a spacing of 1 to 1.5 cm between them. If the spacing between the dough pieces is less than 1 cm, there is insufficient space for the fungus to grow, and if the spacing between the dough pieces is more than 1 cm, the dough pieces occupy too much volume, resulting in poor efficiency.

[0018] Specifically, the fabric is prepared by fixing it with a rod, chain, etc. so that the fabric is spaced apart at intervals of 1 to 1.5 cm. As shown in Figure 1, the fabric can be prepared in a spiral or zigzag shape, but is not limited to these.

[0019] In the second step (S2), the fabric is immersed in the mixed liquid. Specifically, the fabric is immersed in the mixed liquid to the extent that it is immersed.

[0020] Here, the mixture is prepared by mixing 50 g of sugar and 5 g of soybean meal per 1 L of water.

[0021] The sugar content is at least one of sucrose, glucose, and fructose, and if the sugar content is less than 50 g, it is difficult to cultivate the fungus, and if the sugar content exceeds 50 g, the growth of the fungus no longer increases significantly, resulting in reduced efficiency.

[0022] If the amount of soybean meal is less than 5g, it is difficult to cultivate the fungus, and if the amount of soybean meal is more than 5g, the growth of the fungus no longer increases significantly, resulting in reduced efficiency.

[0023] The fabric is soaked in the mixture at 15 to 25° C. for 48 hours. If the mixture is below 15° C., it is difficult to cultivate the mushroom fungus, and if the mixture is above 25° C., the mixture may deteriorate.

[0024] If the mixture is soaked for less than 48 hours, it is difficult for the mixture to be sufficiently absorbed into the fabric, and if the mixture is soaked for more than 48 hours, the efficiency decreases as the mixture is completely absorbed into the fabric.

[0025] In the third step (S3), the mixed liquid is removed, and the dough is sterilized and cooled. Specifically, the dough is sterilized at 120 to 125°C for 10 to 20 minutes and cooled to 20°C. This is to prevent the mushroom fungus from being contaminated or infected by bacteria.

[0026] If the dough is sterilized at a temperature below 120°C, the dough will not be sterilized sufficiently and will remain contaminated, whereas if the temperature exceeds 125°C, the efficiency will decrease even after sterilization is complete.

[0027] If sterilization is performed for less than 10 minutes, the fabric will not be sufficiently sterilized and will remain contaminated, and if sterilization is performed for more than 20 minutes, the sterilization will be completed but will be less efficient.

[0028] In the fourth step (S4), the dough is inoculated with a fungus. The fungus may be Ganoderma lucidum fungus, but is not limited thereto, and different fungus fungi may be mixed and used.

[0029] In the fifth step (S5), the mushroom fungus is cultured in the dough. Specifically, the mushroom fungus is cultured at 18 to 25°C.

[0030] If the mushroom fungus is cultured at a temperature below 18°C, it is difficult to cultivate the mushroom fungus, and if it is cultured at a temperature above 25°C, there is a problem that the mushroom fungus deteriorates.

[0031] In the sixth step (S6), the fabric is dried and pressed to a desired thickness. Specifically, after the fabric is completely dried, it is moved between two rollers and pressed to a desired thickness.

[0032] In the seventh step (S7), the dough is coated with a resin. The surface of the dough is coated with a resin. Here, the resin and mushroom mycelium powder may be further mixed and used. The mushroom mycelium powder may be, but is not limited to, the mycelium of Ganoderma lucidum, and different mushroom mycelium may be mixed and used.

[0033] The mushroom pattern can be used as is, or the method can further include a step of processing the pattern into the fabric.

[0034] The experimental details of the method for producing vegetable leather using mushroom mycelium according to the present invention will be specifically described below.

[0035] 1. Experiment with spacing of fabric

[0036] Using the results obtained by the methods of the following examples, the tensile strength and elongation of vegetable-based leather of the same size were measured according to the ASTM method, and the shape stability was evaluated by an evaluation team consisting of five artificial leather experts using a sensory method based on the tensile strength and elongation results, and then recorded for comparison. [Example]

[0037] In Example 1, a mesh-structured cotton fabric was prepared in a spiral shape with 0.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was then soaked at 20°C for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0038] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0039] In Example 2, a mesh-structured cotton fabric was prepared in a spiral shape with 1cm intervals and completely immersed in a mixture of 50g of sugar and 5g of soybean meal per 1L of water. The mixture was then soaked at 20°C for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0040] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0041] In Example 3, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0042] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0043] In Example 4, a mesh-structured cotton fabric was prepared in a spiral shape with 2cm intervals and completely immersed in a mixture of 50g of sugar and 5g of soybean meal per 1L of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0044] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather.

[0045] [Table 1]

[0046] As shown in Table 1 above, it can be seen that Examples 2 to 4 exhibit excellent properties. In particular, Example 3 has the highest efficiency, high strength, and very stable dimensional stability due to its similar longitudinal and transverse elongation ratios.

[0047] 2. Experiments using the proportions of mixed liquids

[0048] Using the results obtained by the methods of the following examples, the tensile strength and elongation of vegetable-based leather of the same size were measured according to the ASTM method, and the shape stability was evaluated by an evaluation team consisting of five artificial leather experts using a sensory method based on the tensile strength and elongation results, and then recorded for comparison. [Example]

[0049] In Example 5, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 1 g of soybean meal per liter of water. The mixture was then soaked at 20°C for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, inoculated with Ganoderma lucidum fungus, and cultured at 20°C for 20 days.

[0050] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0051] In Example 6, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 3 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0052] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0053] In Example 7, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0054] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0055] In Example 8, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 8 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0056] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0057] In Example 9, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 10 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0058] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0059] In Example 10, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 40 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0060] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0061] In Example 11, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 45 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0062] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0063] In Example 12, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 55 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0064] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0065] In Example 13, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 60 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0066] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather.

[0067] [Table 2]

[0068] As shown in Table 2 above, it can be seen that the tensile strength, elongation, and shape stability improve as the weight of sugar and soybean meal increases, but when the weight is increased more than that of Example 7, it can be seen that the efficiency does not increase significantly.

[0069] 3. Experiments with infiltration conditions

[0070] Using the results obtained by the methods of the following examples, the tensile strength and elongation of vegetable-based leather of the same size were measured according to the ASTM method, and the shape stability was evaluated by an evaluation panel consisting of five artificial leather experts based on the tensile strength and elongation results and evaluated the degree of shape stability using a sensory method, and then recorded for comparison. [Example]

[0071] In Example 14, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 10°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0072] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0073] In Example 15, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was then soaked at 15°C for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0074] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0075] In Example 16, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0076] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0077] In Example 17, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 25°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0078] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0079] In Example 18, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 30°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0080] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0081] In Example 19, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 43 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0082] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0083] In Example 20, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 45 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0084] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0085] In Example 21, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 50 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0086] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0087] In Example 22, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 53 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0088] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather.

[0089] [Table 3]

[0090] As shown in Table 3 above, when the mixture is infiltrated at a temperature above 20°C, the mixture changes in quality and the morphological stability is poor, and when the mixture is infiltrated for more than 48 hours, the efficiency does not increase significantly.

[0091] 4. Experiments with different culture conditions

[0092] The tensile strength and elongation of the vegetable-based leather of the same size obtained by the method of the following example were measured according to the ASTM method, and the shape stability was evaluated by an evaluation panel consisting of five artificial leather experts based on the tensile strength and elongation results and evaluated the degree of shape stability by a sensory method, and then recorded for comparison. [Example]

[0093] In Example 23, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was then soaked at 20°C for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, inoculated with Ganoderma lucidum fungus, and cultured at 15°C for 20 days.

[0094] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0095] In Example 24, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 20°C for 20 days.

[0096] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0097] In Example 25, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, and inoculated with Ganoderma lucidum fungus and cultured at 25°C for 20 days.

[0098] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather. [Example]

[0099] In Example 26, a mesh-structured cotton fabric was prepared in a spiral shape with 1.5 cm spacing and completely immersed in a mixture of 50 g of sugar and 5 g of soybean meal per liter of water. The mixture was kept at 20°C and allowed to soak for 48 hours. The fabric was then sterilized at 121°C for 15 minutes, cooled to 20°C, inoculated with Ganoderma lucidum fungus, and cultured at 30°C for 20 days.

[0100] The fabric was dried completely and pressed to a thickness of 1 mm, and then the surface of the fabric was coated with polyurethane and mushroom mycelium powder to produce vegetable leather.

[0101] [Table 4]

[0102] As shown in Table 4 above, when cultured at temperatures above 20°C, the mushroom fungus changes in quality and becomes less stable in form.

[0103] As such, it will be understood by those skilled in the art that the technical configuration of the present invention described above can be embodied in other specific forms without changing the technical idea or essential features of the present invention.

[0104] Therefore, the above-described embodiments should be understood to be illustrative in all respects and not limiting. The scope of the present invention is indicated by the claims set forth below rather than by the above detailed description, and all modifications and variations derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention. [Explanation of symbols]

[0105] S1 Dough preparation step S2 Step of wetting the fabric with the mixture S3: Pasteurizing and cooling the dough S4 Step of inoculating mushroom fungi

Claims

1. A first step of preparing a network structure fabric; A second step of wetting the fabric with the mixture; a third step of removing the mixture and sterilizing and cooling the dough; a fourth step of inoculating the dough with a fungus; A fifth step of culturing the fungus in the dough; A sixth step of drying and pressing the fabric to a desired height; a seventh step of coating the fabric with a mixture of resin and mushroom mycelium powder; A method for producing vegetable leather using mushroom mycelium, comprising:

2. In the first step, 2. The method for producing vegetable leather using mushroom mycelium according to claim 1, wherein the distance between the different fabrics is 1 to 1.5 cm.

3. In the second step, The mixture is characterized by containing 50 g of sugar and 5 g of soybean meal per 1 L of water; The mixture is infiltrated at 15 to 25°C for 48 hours; 2. The method for producing vegetable leather using mushroom mycelium according to claim 1, wherein the sugar component is at least one of sugar, glucose, and fructose.

4. In the third step, The method for producing vegetable leather using mushroom mycelium according to claim 1, characterized in that the fabric is sterilized at 120-125°C for 10-20 minutes and cooled to 20°C.

5. In the fifth step, The method for producing vegetable-based leather using mushroom mycelium according to claim 1, characterized in that the mushroom fungus is cultured at 18 to 25°C.

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