BR112012005788B1 - PRODUCTION PROCESS OF FLOUR WITH GRAINS MICELIATED WITH FUNGI, MICELIATED FOOD FLOUR - Google Patents

Abstract

flours produced with grains myceliated with fungi. The present patent deals with a process for producing flour from grains myceliated with macroscopic fungi (mushrooms). Such flours can be used in the preparation of foods for human consumption, such as bread and biscuits, and animal consumption, such as feed. Active ingredients can also be extracted from flour (ergosterol, beta glucan, linoleic and oleic acid, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, among others, for use in the chemical, food, cosmetic, herbal and pharmaceutical industries. , textile, paper, pharmaceuticals for animals and feed.

Description

FIELD OF THE INVENTION

[001] The present invention relates to a method for the production of flour, and the products obtained from this production, whose grains are myceliated with different fungi, preferably basidiomycetes and ascomycetes. Such a process gives greater nutritional value to the flours, making them rich in several components for human and animal diets, reducing the cost of production and the time spent with the process when compared to current processes. Such flours can be used both in homemade and industrial preparations for the manufacture/preparation of food such as vitamins, porridges, yogurts, soups, breads, cookies, cakes, pasta, energy bars, breakfast cereals, animal feed, among others. The method can also be used to obtain active principles (ergosterol, beta glucan, linoleic and oleic acid, lectins, among others), enzymes, proteins, amino acids, vitamins, minerals and others, to be used in the chemical and food industries. , cosmetics, phytotherapics, pharmaceuticals, textiles, paper and medicines.

STATUS OF THE TECHNIQUE

[002] Foods produced from microorganisms such as yogurt, red rice, wines, cheeses, fermented beverages, among others, and the use of flour enriched with proteins, vitamins and minerals are already part of the diet of many peoples in different cultures. . The importance and wide use of flour in the preparation of certain foods or feed is highlighted. If you don't have the proper procedure, grain flours that go through a period of growth of microorganisms can undergo physical, physical-chemical and biological changes that make it impossible to use them for the preparation of certain pasta and other traditional foods.

[003] The flours traditionally used in the market have low protein content and/or are deficient in certain amino acids, vitamins and mineral salts, essential factors for the human and animal diet, and are often compensated with the addition during the manufacturing process. , of some chemical or natural components that considerably increase the value of the final product. The mixture of grain flours (wheat, sorghum and others) with the powder of the fruiting body of the fungus results in a more nutritionally enriched product due to the supplementation, but the costs are high in view of the high price of the dehydrated fungus in the world market. . Thus, the addition of fungi to staple foods such as pasta, crackers, bread, energy bars, has been considered costly. In addition, some fungi that have high levels of proteins and vitamins are not adopted in the diet due to the rigidity of their fruiting bodies, as is the case of Ganoderma lucidum, or because they have a strong flavor, as is the case of Agaricus blazei. Another aggravating factor in the addition of fungi to grains is the phytosanitary control necessary to prevent other undesirable microorganisms from contaminating the grains.

[004] The series of flours described here is produced from grains myceliated with different and specific types of fungi, basidiomycetes and ascomycetes, with known nutritional and medicinal properties, mixed or not, in order to result in a product with high nutritional value, however with lower production costs than the currently existing methods, in which the fungus fruiting body is added to the flours. In addition, the process presented here requires a shorter time interval, since it does not need the fungus developed for its execution. The fungus production cycle lasts from four to six months to start the harvest, while in the production process of myceliated grain flour this time is reduced to 20 to 30 days, in addition to higher productivity per area.

[005] This document describes the process of producing flour from grains myceliated with different species of macroscopic fungi, to serve as a base or direct use in the preparation of human and animal foods, as well as for the extraction of active principles (ergosterol , beta glucan, linoleic and oleic acid, lectins, among others), enzymes, proteins, amino acids, vitamins, mineral salts, among others, to be used in the chemical, food, cosmetic, phytotherapeutic, pharmaceutical, textile, paper, animal medicine industries and feed.

[006] As the mycelium of the fungus grows directly on the grain, breaking down fibers, secreting enzymes, exopolysaccharides and enriching the material with proteins, vitamins and minerals, the flour prepared from this results in a new natural product nutritionally improved and with reduced costs. when compared to ingestion of the fungal fruiting body alone. Another important fact to be considered in this technology concerns the reduction of the time interval for mycelial growth in the grain. In the procedures normally used, the fungus production cycle has a duration of 4 to 6 months for the beginning of the harvest, and in some cases it can reach longer times. In the production process of flour from myceliated grains presented here, this time interval is reduced to 20 to 30 days and the productivity per area, that is, the mycelial growth, is often higher than the methods already described.

[007] The myceliated grain flour can be prepared from different grains, germinated (sprouts) or not, being preferably used: wheat, triticale, sorghum, corn, millet, amaranth, coffee, sesame, linseed, quinoa, rye, rice, sunflower, peanuts, peas, lentils, chickpeas, millet, oats and soybeans mixed or not, myceliated by different species of edible and/or medicinal fungi. The fungi used in this process can preferably be: Pleurotus ostreatus, P. sajorcaju, P. ostreatoroseus, P. eringii, Ganoderma lucidum, G. Applanatum, Ganoderma tsugae, Flammulina velutipes, Lentinula edodes, Lentinus strigellus, Morchella esculenta, M. conica, Macrolepiota procera, Volvariella volvacea, Grifola frondosa, Agaricus bisporus, A. blazei or A. brasiliensis, A. bitorques, A. brunnensis, Armillaria melea, Armillaria lutea, Oudemansiella canarii, Pycnoporus sanguineus, P. cinabarina, Tremella fuciformis, Coprinus comatus, Coprinus cinereus, Cantharellus cibarius, Hericium erinaceus, Boletus edulis, Agrocybe spp, Auricularia spp, Inocybe spp, Lactarius spp, Trametes spp, Fomes spp, Ramaria spp, Suillus spp, Collybia spp, Coriolus versicolor, Pholiota nameko, Schizophyllum commune.

[008] The innovation provided through the preparation of a flour whose nutritional value and digestibility have been improved with the growth of fungal mycelium means a new product and/or raw material on the market that will arouse the interest of consumers and industries for the development of new products.

[009] The use of mycelium to introduce fungi into food has already been described, but in other circumstances. Document PI0603003-3A2 presents a process for producing flour from apple or grape pomace myceliated with fungi of the genus Pleurotus. Despite the similarity of objective, the substrate and the fungus used are different from the process presented here, differentiating the use of the product.

SUMMARY OF THE INVENTION

[0010] The present invention relates to the production of a series of flours from grains myceliated with different types of basidiomycete and ascomycete fungi with known nutritional and medicinal properties, mixed or not, in order to result in a material of high nutritional value. .

[0011] One embodiment is the process of production and preparation of flour, which begins with the preparation of fungi and grains and goes to the crushing of the latter.

[0012] A second embodiment refers to the myceliated grain flour itself, which can be prepared from different grains, germinated (sprouts) or not, preferably being used: wheat, triticale, sorghum, glutinous sorghum, corn, millet, amaranth, coffee, sesame, linseed, quinoa, barley, rye, rice, glutinous rice, beans, sunflower, peanuts, peas, lentils, chickpeas, millet, oats, soybeans, among others, mixed or not, myceliated by different species of edible and/or medicinal mushrooms, which may preferably be: Pleurotus ostreatus, P. sajor-caju, P. ostreatoroseus, P. eringii, Ganoderma lucidum, G. Applanatum, Ganoderma tsugae, Flammulina velutipes, Lentinula edodes, Lentinus strigellus, More us, P. cinabarina, Tremella fuciformis, Coprinus comatus, Coprinus cinereus, Cantharellus cibarius, Hericium erinaceus, Boletus edulis, Agrocybe spp, Auricularia spp, Inocybe spp, Lactarius spp, Trametes spp, Fomes spp, Ramaria spp, Suillus spp, Collybia spp , Coriolus versicolor, Pholiota nameko, Schizophyllum commune.

BRIEF DESCRIPTION OF THE FIGURE

[0013] Figure 1. Production process of flour from grains myceliated with fungi, from the preparation of grains and fungi to obtaining the final product.

DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention relates to a method for the production of flour, and the products obtained from this production, whose grains are myceliated with different fungi, preferably basidiomycetes and ascomycetes. Such a process gives greater nutritional value to the flours, making them rich in several components for human and animal diets, reducing the cost of production and the time spent with the process when compared to current processes. Such flours can be used both in homemade and industrial preparations for the manufacture/preparation of food such as vitamins, porridges, yogurts, soups, breads, cookies, cakes, pasta, energy bars, breakfast cereals, animal feed, among others. The method can also be used to obtain active principles (ergosterol, beta glucan, linoleic and oleic acid, lectins, among others), enzymes, proteins, amino acids, vitamins, minerals and others, to be used in the chemical and food industries. , cosmetics, phytotherapics, pharmaceuticals, textiles, paper and medicines.

[0015] The proposed method consists of the following steps:

[0016] 1 - Preparation of the culture medium: Prepare the culture medium BDA (potato-dextrose-agar) which has the function of providing the initial growth of the desired fungus already isolated. The method of preparation consists of: cooking from 100 to 200 g of potato in 500 ml of water until the consistency of the potato is reduced; Filter the contents through gauze obtaining only the liquid; Add 10 to 30 g of agar and 10 to 30 g of dextrose to the liquid at high temperature; Homogenize the mixture and add distilled water to make up the volume to 1,000 mL. For best results, it is recommended to use 200 g of potato, 15 g of agar and 17 g of dextrose. Alternatively, commercial BDA medium can be used. In case of preparation of different volumes, the proportions must be respected; Distribute the medium in smaller containers suitable for autoclaving, preferably in 250 mL elemeyers, seal them properly, it is recommended to use stoppers with hydrophobic cotton covered with a piece of Kraft paper and aluminum foil being tied to the mouth of the container with string; Then sterilize the material by autoclaving at 115-130°C for 20 to 30 minutes. For best results, autoclaving at 121°C for 30 minutes is recommended. Other culture media, solid, semi-solid and/or liquid, routinely used for fungal cultures can be used, however, BDA is the most indicated. After sterilization, the medium must be taken to an aseptic environment and aliquoted into appropriate sterile containers, using previously autoclaved Petri dishes is recommended; Leave the container at rest until the medium solidifies, in case you are using a solid or semi-solid medium; The entire procedure below must be performed in a sterile environment, using tools and apparatus that are also sterilized and with due care to avoid contamination of the crop, grains and product by undesirable microorganisms. The asepsis condition must be adopted until the end of step 5;

[0017] 2 - Inoculation and cultivation of the fungus in the culture medium: With the aid of an appropriate sterile apparatus, it is recommended to use a platinum or nickel-chromium loop or tweezers, remove a small fragment (about 1 or 2 mm ) from the mycelium of the desired fungus and isolated from the stock culture and sowing it in the container containing the culture medium; Spread the inoculum over the entire medium taking care not to break the medium layer, it is recommended to use the streak stripping technique to spread the inoculum. After inoculation, the container containing the fungi must be taken to a place with controlled temperature, and adjusted according to the optimal growth temperature of the selected fungus, it is recommended to use B.OD. for cultivation and temperatures close to 15 to 35°C for 15 to 40 days. For best results, a temperature close to 25°C and 30 days of cultivation is recommended;

[0018] 3 - Grain preparation: The selected grains must be washed and left in water immersion for 3 to 15 hours, 12 hours of immersion in a volume of water equal to 3 times the volume of the grains is recommended; Alternatively, selected beans can be boiled in water for approximately 10 to 20 minutes. For best results it is recommended to boil for 15 minutes and then wash; Regardless of the process used, the grains must have the excess water removed, keeping only the moisture necessary for the sterilization treatment in the next step. Then, subject the still moist grains to sterilization to eliminate undesirable microorganisms, autoclaving is recommended under conditions similar to those described above, with pasteurization, chemical or physical treatment being used to sterilize the grains; Then the grains are packed in plastic bags with 3/4 of their volume or trays. At this particular stage, calcium carbonate or agricultural gypsum must not be added, as the purpose is not the production of “mushroom seed” but its use for food and other purposes, the main reason for this patent;

[0019] 4 - Inoculation of parent grains and cultivation: Then, in order to obtain the parent grains, the grains must be inoculated with about 0.5 to 2 cm2 of the mycelium of the fungus grown in culture medium (step 2 ) with the aid of an appropriate sterile apparatus, it is recommended to use a platinum or nickel-chromium loop or forceps, in a sterile environment. The bags or trays are then closed and taken to an appropriate place for incubation with temperatures close to 15 to 35°C for 15 to 40 days, for best results a temperature close to 25°C is recommended or according to needs. of each fungus species and within approximately 30 days the grain will be colonized by the fungus;

[0020] 5 - Inoculation of grains intended for flour production and cultivation: Next, the grains intended for flour production itself must be inoculated with mycelium of the fungus grown in the matrix grain and subsequently taken to a place with temperature, light, aeration and humidity according to the needs of the fungus species inoculated during a period of approximately 15 to 40 days. For better results, a temperature of 25°C for 30 days is recommended;

[0021] 6 - Dehydration of myceliated grains: After the incubation period, approximately 15 to 40 days, the myceliated grains must be taken to dehydrators with continuous air flow and approximate temperature of 45-70oC for two days or until they are completely dry . For best results, a drying temperature of 60°C is recommended;

[0022] 7 - Crushing the myceliated grains: After drying the myceliated grains are crushed, it is recommended to use appropriate crushers for crushing food or disintegrators, and transformed into flour, from the whole grains or part of the grain to increase the concentration of the mycelium in the final flour, which must be packaged or used as raw material. The flour produced from the milling can be mixed manually or through conventional mixing machines, with one or more flours, micellated or not, resulting in a new product.

[0023] From step 3 onwards, there is no use of calcium carbonate, gypsum or any other chemical material in the grains to facilitate the growth of the mycelium, differentiating the process described here from the usual “mushroom seed” production processes. Furthermore, the “myceliate grains” used only as inoculum for substrates or compounds for the production of the fungus receive a new direction, including the steps of dehydration and disintegration of the myceliated grains for different uses.

[0024] The flour can be produced from different grains, mixed or not: wheat, triticale, sorghum, corn, millet, amaranth, quinoa, coffee, sesame, linseed, rye, rice, sunflower, peanuts, peas, lentils, chickpeas, millet, oats, soybeans, among others. Such grains can be used germinated, in the form of sprouts, or not. And different species of fungi can be used: Pleurotus ostreatus, P. sajor-caju, P. ostreatoroseus, P. eringii, Ganoderma lucidum, G. applanatum, Ganoderma tsugae, Flammulina velutipes, Lentinula edodes, Lentinus strigellus, Morchella esculenta, M conica, Macrolepiota procera, Volvariella volvacea, Grifola frondosa, Agaricus bisporus, A. blazei or A. brasiliensis, A. bitorques, A. brunnensis, Armillaria melea, Armillaria lutea, Oudemansiella canarii, Pycnoporus sanguineus, P. cinabarina, Tremella fuciformis, Coprinus comatus, Coprinus cinereus, Cantharellus cibarius, Hericium erinaceus, Boletus edulis, Agrocybe spp, Auricularia spp, Inocybe spp, Lactarius spp, Trametes spp, Fomes spp, Ramaria spp, Suillus spp, Collybia spp, Coriolus versicolor, Pholiota nameko, Schizophyllum commune , mixed or not.

EXAMPLE

[0025] The invention will now be described in more detail by means of an example, which should not be interpreted as limiting the scope of the invention, but as a better way to understand the method and the products that originate from it.

[0026] Example 1: “Emperor's flour” - flour produced from myceliated sorghum grains and the fungus Ganoderma lucidum for direct use in food.

[0027] Emperor's flour is linked to the food segment and can be added to vitamins, porridge, yogurts, soups, among others, or used as raw material in the preparation of elaborate foods such as breads, cookies, cakes, pasta, energy bars, etc. In addition to the enriched nutritional value, its consumption can improve health. Scientific publications have shown that the fungus Ganoderma lucidum is a powerful ally in the treatment of various diseases associated with the immune system, cancer and high cholesterol.

[0028] Fungi are considered a relatively expensive product to be added to basic foods, however, when produced on a large scale, as in the production method of Flour Emperor, the values are reduced to the point of enabling their competitive use in the market, make their nutritional values available and allow the inclusion of fungi in elaborated foods. This fact still positively influences the interest of the food industries in the development of new products.

[0029] The nutritional and medicinal factors of Farinha do Imperador could bring about a revolution in the food area, since the search for better quality protein supplied by fungi and the great production capacity, has been a hope to solve the nutritional supply of the growing world population, table 1. Mainly because due to this production process, a product that is more enriched in the amount of proteins is obtained, table 2.

[0030] Table 1 - Nutritional values found Flour do Imperador - flour obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0031] Table 2 - Contents of proteins contained in the flours obtained from the production method of sorghum grains myceliated with five different types of fungi incubated for 30 days compared to sorghum flour without fungi.

[0032] The Emperor's Flour, whose nutritional value and digestibility was improved with the inclusion of the fungus Ganoderma lucidum, has 52.29% of Beta-Glucan (β-1.3 and β-1.6), a value much higher than other grains such as oats and barley which contain between 4 to 9%. It is rich in fiber content containing 12.11% of total dietary fiber, with 0.21% of soluble fiber and 11.90 of insoluble fiber, table 3.

[0033] Table 3 - Nutritional information on Flour of Emperor - flour obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0034] The Emperor's Flour does not contain cholesterol and has 2.9% of total lipid, relatively low content. However, it is necessary to consider that 80% of this fat is composed of unsaturated fatty acids, mainly by 1.08g/100g of linoleic acid (omega 6) and 1.08g/100g of oleic acid (omega 9), which is more advisable for animal consumption. It also contains 0.04 g/100 g of omega 3. This is a favorable nutritional characteristic, since unsaturated fatty acids are essential in animal diets and saturated fatty acids can be harmful to health. It should also be noted that the high percentage of unsaturated fatty acids is mainly due to linoleic and oleic acid which are important factors in considering Emperor Flour as a healthy food, tables 4 and 5.

[0035] Table 4 - Fatty acids present in Flour of Emperor - flours obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0036] Table 5 - Composition of fatty acids present in Flour of Emperor - flours obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0037] Another advantage of Flour do Imperador is the varied composition of amino acids of the proteins present that contain 19 different types presenting high levels of leucine, in addition to the considerable presence of arginine, tryptophan, lysine and methionine, which are necessary for perfect nutrition and that are absent or present in small amounts in grains in general, table 6. This fact makes Emperor Flour a food richly supplemented with a wide variety of essential nutrients for the animal diet, table 7.

[0038] Table 6 - Amino acids present in Flour of Emperor - flour obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0039] Table 7 - Presentation and properties of Flour do Imperador - flours obtained from the production method of sorghum grains myceliated with the fungus Ganoderma lucidum.

[0040] Example 2: Wheat flour with mycelium of Ganoderma lucidum - flour produced from myceliated grains of wheat and the fungus Ganoderma lucidum.

[0041] Wheat flour with Ganoderma lucidum, has the highest costs compared to Emperor's Flour. However, because it is a flour formulated from wheat grain, it allows a great inclusion in processed foods, and when compared to the value of the fungus, its use becomes viable.

[0042] Wheat flour with Ganoderma lucidum, whose nutritional value and digestibility was improved with the inclusion of the fungus Ganoderma lucidum, is rich in fiber content containing 11% of total dietary fiber, 0.70% of soluble fiber and 10.30 of insoluble fibers. Contains gluten.

[0043] Wheat flour with Ganoderma lucidum does not contain cholesterol and has 2.6% of total lipid, relatively low content. However, it is important to consider that 61.5% of this fat is composed of unsaturated fatty acids, mainly 1.17g/100g of linoleic acid (omega 6), 0.36g/100g of oleic acid (omega 9) and 0 .06g/100g of omega 3, which is more advisable for consumption.

[0044] Another advantage of Wheat Flour with Ganoderma lucidum is the varied composition of amino acids of the proteins present that contain 19 different types presenting high levels of leucine, in addition to the considerable presence of lysine, arginine, tryptophan and methionine, which are necessary for perfect nutrition and which are absent or present in small amounts in grains in general.

[0045] Example 3: Biscuits from Emperor Blazei Brazil - biscuit produced with sorghum enriched with king mushroom mycelium.

[0046] The Biscoitos do Imperador Blazei Brazil are a tasty example of the potential of the innovative Farinha do Imperador, produced from sorghum enriched with king mushroom mycelium. It was conceived from the consumption by Chinese and Japanese of the king mushroom, who consider it the "herb of longevity" in addition to its nutritional and medicinal properties. For its food attributes and its rarity, this fungus was preferred by Chinese emperors.

[0047] Emperor Biscuits are a sweet and tasty option for those who have a busy life and seek practicality in balanced and nutritious food, as it is ideal for quick snacks at any time of day. Its ingredients are: flour, wheat flour, Emperor's flour, vegetable fat, cheese, eggs, coconut, sugar and salt. In addition to containing Beta-glucans (β-1.3 and β-1.6) = 36.41g/100g.

[0048] Production method: Flour production.

[0049] The production of wheat and sorghum flour enriched with fungus mycelium followed the steps below. It is also worth mentioning that in phase III, the grains were not boiled, but soaked, resulting in savings in production costs and the non-use of project resources intended for the purchase of gas.

[0050] Step 1 - Preparation of the culture medium: The culture medium Basic Medium, Malto-destrin and BDA was tested. However, the most suitable culture medium was PDA (Potato-dextrose-agar) whose method of preparation consists of: cooking 200 g of potato in 500 mL of water until it becomes a little soft and straining through cheesecloth to obtain only the liquid , add 15 g of agar and 17 g of dextrose to the still hot liquid, stir well, make up the liquid to 1000 mL with distilled water, distribute the well-dissolved medium in Pyrex flasks of about 250 mL, cap with half a screw and sterilize in an autoclave at 121 °C for 30 minutes. After autoclaving, the medium is taken to an aseptic place (laminar flow chamber) to allow the medium to cool to the point where it can be tolerated by the hand. Then, the medium is transferred to previously sterilized Petri dishes, by flaming the mouth of the flask in the flame of the alcohol lamp and in 10 minutes the medium solidifies.

[0051] Step 2 - Inoculation of the fungus in the culture medium: A small fragment (about 1 or 2 mm) was removed, with tweezers, from the inside of a healthy mushroom and placed on the culture medium, in the center of the plate -de-Petri. This operation was carefully carried out, next to the flame of an alcohol lamp and in a laminar flow chamber, to prevent dust and/or microorganisms existing in the air from contaminating the culture medium. After inoculation, the plates were taken to a room with a temperature of around 25 °C, and remained there for approximately 15 days for the development of the fungus mycelium.

[0052] Step 3 - Grain preparation: Wheat or sorghum grains were soaked with 3 times their volume of water for 12 hours. After draining the excess water, the grains were placed in high density polypropylene plastic bags in the amount of 3/4 of their volume, and were sterilized in an autoclave for 20 minutes. After sterilization, the beans were taken to a laminar flow chamber to cool. In phase III, the boiling method was not used, since the soaked grains presented satisfactory results and reduced production costs, making the use of gas for heating unnecessary.

[0053] Step 4 - Inoculation and cultivation of the fungus in the culture medium: In the laminar flow chamber, the grains were inoculated with about 1 cm2 of the mycelium of the fungus grown in the culture medium, with the aid of tweezers and close to the flame . The bags were closed with covered wire and taken to a place at 25 °C (incubation) and after 30 days they were colonized by the fungus.

[0054] Step 5 - Inoculation of grains intended for flour production and cultivation: In the laminar flow chamber, the grains were inoculated with mushroom mycelium grown on the matrix grain and then taken to a place at 25 °C (incubation) and after 30 days were colonized by the fungus.

[0055] Step 6 - Dehydration of the myceliated grains: After 30 days of incubation, the grains with the mushroom mycelium were taken to dehydrators with continuous air flow and temperature of 60 °C for two days or until they were completely dry.

[0056] Step 7 - Crushing the myceliated grains: The dry grains were crushed in a machine for the production of flour, resulting in a product ready to be bagged.

[0057] Nutritional analysis of products

[0058] At first, a basic analysis of the composition of the different myceliated grains with different mushrooms was carried out to serve as information in choosing the best combinations for a more detailed analysis to be carried out. Initially, the value of beta-glucan was verified as it is the main active component of the fungi, presenting the results seen below, table 8:

[0059] Table 8 - Beta-glucan contents of flours produced with different grains myceliated with fungi.

[0060] Sorghum myceliated with Ganoderma lucidum was chosen because it has a considerable amount of beta-glucan and because the production process is safer than rice in terms of contamination risks.

[0061] Afterwards, analyzes were carried out at the renowned Institute of Food Technology - ITAL and at the renowned Laboratory of Analysis - LABCAL of the Federal University of Santa Catarina, for sorghum and wheat flour with Ganoderma lucidum and the mycelium of this mushroom, presenting the results seen below, tables 9 to 14:

[0062] Table 9 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum regarding nutritional information.

[0063] Table 10 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum referring to other nutritional information.

[0064] Table 11 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum referring to fatty acids.

[0065] Table 12 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum referring to oils.

[0066] Table 13 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum referring to amino acids.

[0067] Table 14 - Comparison of analyzes of mycelium and sorghum and wheat flours with Ganoderma lucidum regarding the presence of contaminating microorganisms.

[0068] In the analysis of the Degree of Gelatinization, LABCAL reported that the test is based on the formation of a blue complex of iodine with amylase during gelatinization, but in the sample of wheat flour with Ganoderma lucidum mushroom and in the mycelium, it was not determination was possible, as the sample did not allow the reading at 600 nm, possibly due to the presence of other components besides amylose, or the low amylose content. The Emperor's Flour was not analyzed for the degree of gelatinization.

[0069] Gastronomic test with Emperor's Flour

[0070] With the results of the analysis, the flours chosen for human use were tested for direct use or as raw material in the preparation of various products. The best recipes are as follows:

[0071] Oatmeal Porridge with Emperor's Flour

[0072] In a pan, mix 1.^ cup of milk, 1 tablespoon (soup) of Emperor's flour, 3 tablespoons (soup) of oat flakes and 1 tablespoon (soup) of brown sugar. Bring to a boil over high heat, stirring constantly. Let it thicken a little and add the apple, keep stirring. Then add the corn flakes, mix well. Remove from heat and serve hot with a lemon rind on top. Preparation time: 10 minutes Yield: 2 servings.

[0073] Apple and Carrot Smoothie:1/2 medium apple.1/2 medium carrot.2 cups of milk tea.1 tablespoon of Emperor's Flour.1 tablespoon of wheat germ.1 cup of tea of orange juice. 3 tablespoons of honey.

[0074] Prune Vitamin: 1 cup (tea) of skimmed milk. 1 tablespoon of Emperor's Flour. 1 tablespoon (soup) rolled oats. 1 tablespoon (soup) of honey. 4 prunes without pits.

[0075] Strawberry Smoothie: 1 tablespoon of sugar. 2 tablespoons of Emperor Flour. 1 cup of clean strawberries. 1 cup of orange juice.

[0076] Carrot, Apple and Orange Blend: 1 medium carrot. 1 gala apple. 2 cups (tea) of skimmed milk. 2 tablespoons of Emperor Flour. 1 cup (tea) of orange juice.

[0077] Blended with Cereals, Nuts and Flaxseeds: 2 sprigs of mint.1/2 liter of cold skimmed milk.1 tablespoon of flaxseed.4 medium walnuts.4 tablespoons of Emperor's Flour .4 tablespoons of granola.sweet to taste.

[0078] Emperor's Biscuit500 grams of sweet flour.250 grams of wheat flour.125 grams of Emperor's flour.200 grams of cured and grated Minas cheese.100 grams of grated coconut.400 grams of refined sugar.200 ml of oil of soy.100 grams of vegetable butter.10 grams of baking powder.5 eggs.

[0079] How to do it:

[0080] Ingredients at room temperature. Put all the ingredients in the bowl and knead well until the point of curling. Roll up into a braid or any model you prefer. Bake in a preheated oven at 180 degrees.

[0081] Emperor's Biscuit (whole grain)500 grams of sweet flour.250 grams of whole wheat flour.125 grams of Emperor's flour.400 grams of brown sugar.200 grams of cured and grated Minas cheese.100 grams of grated coconut .200 ml of vegetable oil.100 grams of vegetable butter.5 units of eggs. 10 grams of baking powder.

[0082] How to make the same as the first recipe.

[0083] Sequilho700 grams of cornstarch.150 grams of millet flour myceliated with G. lucidum.150 grams of Emperor's Flour.300 grams of brown sugar.120 grams of soy milk.100 ml of water to dissolve the milk.300 grams of vegetable butter200 ml of coconut milk.

[0084] How to do it:

[0085] Knead a lot until the point of rolling. Bake in a preheated oven at 180 degrees.

[0086] Orange cake 3 cups of brown sugar. 4 cups of whole wheat flour. 1 cup of Emperor's flour. 2 cups of orange juice. 10 grams of baking powder. 200 ml of vegetable oil.

[0087] How to do it:

[0088] Beat well and place in a greased and sprinkled shape. Bake in a preheated oven at 180 to 200 degrees.

[0089] Crunchy bread 1.2 kg of whole wheat flour. 400 grams of Emperor's Flour. 300 grams of soy milk dissolved in 450 ml of water. 40 grams of sesame. 1 tablespoon of salt. 20 grams of yeast dry biological.

[0090] How to do it:

[0091] Knead a lot until it releases from the bowl. Roll up, let rise and then bake.

[0092] Emperor's cereal bar2 cups of dried fruit./ cup of honey.4 tablespoons of orange juice.4 tablespoons of lemon juice.1 1/2 cups of whole wheat flour.1 cup of Emperor's flour./ teaspoon of baking soda./ teaspoon of baking powder.1 tablespoon of canola oil.1/4 cup of corn glucose (karo).2 egg whites.1 cup of oatmeal./ cup brown sugar (optional).

[0093] How to do it:

[0094] Blend the dried fruits, honey and orange and lemon juices in a blender. Mix the other ingredients separately and set aside just the oatmeal. Combine the contents of the blender with the dough and form small rectangles, flattening them. Roll the rectangles in the oatmeal and spread them out on a baking sheet. Bake in a moderate oven at 180 degrees for 15 minutes.

[0095] Whole grain bar 1 cup of whole white sesame. 1 cup of fine wheat fiber (bran). 1 cup of Emperor's flour. 1 cup of whole rye flakes (pre-cooked). 180 grams of seedless raisins .1 cup of roasted, salted and chopped cashews.2 cup of whole oatmeal in fine flakes.3 cup of traditional brown sugar.1 cup of water. 1 cup of honey.

[0096] How to do it:

[0097] Boil the water, sugar and honey until the point of thread. Put it in a shape, open it and put it in a plastic and mold.

[0098] Economical cereal bar1 cup of brown sugar.1 tablespoon of corn glucose (karo).1 cup of water coffee.1 cup of wheat fiber tea.1 cup of Emperor's flour tea.1 cup of rice flakes tea.1 tbsp sesame seed.3 tbsp coarse oatmeal.

[0099] How to do it:

[00100] Put the sugar, glucose and water in a pan. Bring to the fire until the point of bullet.

[00101] In a bowl, mix the wheat fiber, oats, sesame and rice flakes. Pour the syrup on top, mixing everything together until it forms a ball. Place on greased aluminum foil and press down with your hands until you get a large bar with a thickness of approximately 1 cm. Cut the bars and wrap in cling film.

[00102] It was found that the Emperor's Flour can partially or completely replace wheat flour in traditional recipes and that Ganoderma lucidum, despite not being a mushroom commonly used in cooking because its fruiting body is hard as wood, when used in the form of sorghum flour myceliated with Ganoderma lucidum can be used in several recipes, providing its nutritional values at a much lower price than the dehydrated mushroom and with a better acceptance flavor. Tasting of Emperor's Cookies was promoted in 14 natural products stores in Brasília, with great acceptance by the people who tasted it.

Claims (9)

1. Flour production process characterized by comprising the following steps: a. Prepare a potato-dextrose-agar (PDA) culture medium containing from 100 to 200 g of potato, from 10 to 30 g of agar and from 10 to 30 g of dextrose; b. Inoculate the fungus into the culture medium; c. Maintain the cultivation for 15 to 40 days in an environment with a temperature between 15 to 35 °C;d. Prepare mother grains for inoculum of fungi by: (i) immersing the grains in water for 3 to 15 hours, or alternatively boiling the grains for 10 to 20 minutes (ii) storing the grains in an appropriate container in the amount of 3/4 of its volume, (iii) sterilization of the grains in an appropriate medium for food (iv) cooling of the grains, in which step “d” is carried out in the absence of calcium carbonate or agricultural lime; e. Inoculate the matrix grains with 0.5 to 2 cm2 of the mycelium grown in the culture medium, and place them in polypropylene bags and/or trays, with steps “a” and “e” being carried out in a sterile environment ;f. Close the container and incubate at a temperature between 15 to 35 °C for 15 to 40 days; g. Inoculate grains with fungi obtained from step “f”;h. Incubate at 15 to 35 °C for 15 to 40 days; i. Dehydrate the myceliated grains obtained in step (h) with a continuous flow at a temperature of 60 °C until they are completely dry; j. Grind the dry grains to produce flour. 2. Flour production process according to claim 1, characterized in that the medium is selected from the group consisting of potato-dextrose-agar (PDA). 3. Flour production process according to claim 2, characterized in that the medium is a solid potato-dextrose-agar (PDA) medium. 4. Flour production process according to claim 1, characterized in that the fungi are selected from the group consisting of: Flammulina velutipes, Pleurotus ostreatus, P. sajor-caju, P. ostreatoroseus, P. eringii, Ganoderma lucidum, G. Applanatum, Ganoderma tsugae, Flammulina velutipes, Lentinula edodes, Lentinus strigellus, Morchella esculenta, M. conica, Macrolepiota procera, Volvariella volvacea, Grifola frondosa, Agaricus bisporus, A. blazei or A. brasiliensis, A. bitorques, A. brunnensis, Armillaria melea, Armillaria lutea, Oudemansiella canarii, Pycnoporus sanguineus, P. cinabarina, Tremella fuciformis, Coprinus comatus, Coprinus cinereus, Cantharellus cibarius, Hericium erinaceus, Boletus edulis, Agrocybe spp, Auricularia spp, Inocybe spp, Lactarius spp, Trametes spp, Fomes spp , Ramaria spp, Suillus spp, Collybia spp, Coriolus versicolor, Pholiota nameko, Schizophyllum commune, or even by different species of edible and/or medicinal fungi. 5. Flour production process according to claim 1, characterized in that the inoculation of the grains of step “e” was carried out with 1 cm2 of the mycelium. 6. Flour production process according to claim 1, characterized in that the grains are selected from the group consisting of: wheat, triticale, sorghum, glutinous sorghum, corn, millet, amaranth, coffee, sesame, linseed, quinoa, barley, rye, rice, glutinous rice, beans, sunflower, peanuts, peas, lentils, chickpeas, millet, oats, soybeans, among others. 7. Flour production process according to claim 1, characterized in that the container is polypropylene bags and/or plastic trays. 8. Flour production process according to claim 1, characterized in that the dehydration was carried out in dehydrators with continuous air flow at a temperature of 60 °C. 9. Myceliated food flour, characterized in that it is obtained according to the flour production process of claims 1 to 8.