abstract |
(57) [Summary] [Structure] A novel food and drink raw material characterized in that the mycelium obtained by artificially culturing basidiomycetes such as Suehirotake mushroom is heat-treated in the gas phase at a temperature of 80 to 260 ° C. .. [Effect] It has a unique scent and delicious taste that is completely different from the odor and taste of native mycelia, sprinkles, seasonings, It is useful as a raw material for pet food, cereal food, etc. |