JP2004081123A - Culture medium for culturing mushroom and method for culturing the same mushroom - Google Patents
Culture medium for culturing mushroom and method for culturing the same mushroom Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、カカオ豆外皮、カカオ豆外皮の溶媒抽出残渣を原料とするきのこの栽培用培地及びこれを用いてきのこを栽培する方法に関するものである。
【０００２】
【従来の技術】
食用きのこに代表される、エノキタケ、シメジ、ヒラタケ、ナメコ、シイタケ、マイタケの人工栽培は、近年急速に伸びている。一般にきのこ栽培を人工的に行う場合、（１）おがこ、コーンブラン、棉実殻、ふすま、大豆皮、おから、生米糠等の培地素材を配合し、水を加えて水分調整をすることにより、きのこ栽培用培地を作製する、（２）この培地を滅菌し、目的とするきのこ菌を植菌する、そして、（３）菌糸を培養させ、子実体（きのこ）を発生させる、という工程が採用されている。
【０００３】
しかし近年、培地基材である広葉樹のおがこは森林資源の減少に伴って価格が上昇するとともに、良質のおがこの安定確保が難しくなりつつある。そのため、おがこに代わるきのこ栽培基材の代替品が求められている。
【０００４】
現在、その代替品として、廃棄物として発生しているウイスキー粕（特開昭５５−４８３８４号公報）、大豆煮汁廃液（特開昭５５−６１７９４号公報）、バッカス・砂糖キビの圧搾汁（特公昭５７−２６１１１号公報）、栗、ココナッツ、どんぐり、くるみ等の外皮（特開平７−４３号公報）、落花生サヤ（特公昭６３−５２８７９号公報）、コーヒー抽出粕（特開平２−１５６８２８号公報、特開２０００−６０２９７号公報）等を培地中に添加する技術が提案されているが、通年での確保が難しいことや、従来の培地を用いるよりきのこの収量が下がる、特定のきのこに限るなどあまり有効とはいえない。
【０００５】
一方、嗜好食品の消費増加に伴いチョコレートの生産量が増大し、これに伴って大量のカカオ豆外皮が不要物となって発生している。カカオ豆外皮を有用な資源として再利用する技術については、経済的にも生態学的にも大きな関心が寄せられているが、カカオ豆外皮の大部分は廃棄されているのが現状である。
【０００６】
【発明が解決しようとする課題】
本発明は、このように大量に廃棄されているカカオ豆外皮を、安価でかつ安定した資材として有効利用し、有用産物であるきのことして再利用して、資源の有効利用を図ることを目的とする。
【０００７】
【課題を解決するための手段】
本発明を概説すれば、本発明は、上記課題を解決するためにきのこの栽培用培地の基材にカカオ豆外皮、カカオ豆外皮の溶媒抽出残渣を使用することを特徴とする。
【０００８】
即ち、本発明の第１の発明は、カカオ豆外皮および／またはカカオ豆外皮の溶媒抽出残渣を培地基材と代替することを特徴とするきのこの栽培用培地であり、第２の発明は、カカオ豆外皮および／またはカカオ豆外皮の溶媒抽出残渣を培地基材と代替した栽培用培地を使用することを特徴とするきのこの栽培方法である。
【０００９】
また、本発明では、上記溶媒抽出残渣が、極性溶媒、例えば水、含水アルコール、アルコールから選択される溶媒で抽出して得られる抽出残渣であることが好ましい。
【００１０】
【発明の実施の形態】
本発明に用いるカカオ豆外皮は、チョコレート、ココアの原料となるアオギリ科植物の小高木であるカカオ（Ｔｈｅｏｂｒｏｍａ ｃａｃａｏ Ｌ．）の種子から得られ、チョコレート製造時にカカオ豆より剥離されるものであり、剥離方法、カカオ豆の種類等には限定されるものではない。また、本発明で使用するカカオ豆外皮は、剥離後直ちに使用してもよく、あるいは集積して保管したものを使用してもよい。
【００１１】
チョコレート製造過程で剥離されたカカオ豆外皮の大きさは、通常約０．５〜１０ｍｍであり、本発明で使用するカカオ豆外皮は、如何なる大きさのものでも使用できるが、好ましくは１〜５ｍｍに粉砕したものである。
【００１２】
本発明のきのこの栽培用培地における培地基材と代替する基材として使用するカカオ豆外皮は、上記したようにそのままで、あるいは粉砕したものを使用してもよいが、好ましくはカカオ豆外皮の溶媒抽出残渣を使用する。使用する溶媒としては、水、含水アルコール、アルコール及びアセトン等の極性溶媒であるが、好ましくは水、含水アルコール、アルコールを使用する。アルコールとしては、メタノール、エタノール等の低級脂肪族アルコールが好ましい。また、含水アルコールにおける水とアルコールの比率は、水の比率として９０重量％以下が好適である。
【００１３】
カカオ豆外皮の水抽出残渣を得るには、カカオ豆外皮１００重量部に対し、水３００〜１０００重量部、好ましくは５００〜１０００重量部を加え、１０〜１００℃にて数分〜４８時間攪拌処理した後、残渣を濾過し乾燥する。また、爆砕処理して得られた抽出残渣も使用することができる。
【００１４】
カカオ豆外皮の含水アルコールとアルコール抽出残渣を得るには、含水アルコールまたはアルコールをカカオ豆外皮１００重量部に対し３００〜１０００重量部、好ましくは５００〜８００重量部を加え、１０〜８０℃で０．５〜４８時間、好ましくは約２４時間攪拌処理した後、濾過した残渣を乾燥する。
【００１５】
上記の方法によって作製された本発明の培地基材であるカカオ豆外皮とカカオ豆外皮の溶媒抽出残渣は、広葉樹おがこのほか、針葉樹おがこ、とうもろこし穂軸粉砕物あるいはもみ殻等に対しても代替可能であり、きのこの栽培用培地として好適に使用することができる。その代替割合としては、一部の代替にとどまらず１００重量％の代替も可能であるが、この代替割合は菌種により異なる。例えばエノキタケでは１〜２５重量％、ヒラタケでは１〜７５重量％、ブナシメジでは１〜２５重量％、マイタケでは１〜２５重量％、シイタケでは１〜１３重量％、ナメコでは１〜２５重量％、ヤマブシタケでは１〜１００重量％代替して栽培するのが好ましい。そうすることにより、きのこの栽培用培地のコストを低下させることも可能となる。
【００１６】
また、きのこ栽培においてカカオ豆外皮の代替割合を上げたい場合には、カカオ豆外皮をそのまま使用するのではなく、カカオ豆外皮の溶媒抽出残渣、特に、水、含水アルコール、アルコールで抽出して得られる抽出残渣を使用することにより可能となる。
【００１７】
尚、栄養剤としては米糠、ふすま、油粕、豆粕、棉実粕、コーンブラン、おから、デンプン等が適している。
【００１８】
本発明の培地で栽培されるきのこ類としては、菌床栽培法により栽培されるものであれば良く、例えばシイタケ、ヒラタケ、ブナシメジ、マイタケ、エノキタケ、ナメコ、ヤマブシタケ等が挙げられる。
【００１９】
さらに、本発明のきのこの栽培方法としては、本発明のきのこの栽培用培地を各種きのこ類の栽培に適したプラスチック容器や栽培用袋等に充填し、きのこ種菌を接種し、公知の方法（例えば、キノコ栽培の新技術 誠文堂新光社（１９８８年）、きのこ年鑑 農村文化社（１９９４年））により培養し、きのこ類を発生させ、収穫することができる。
【００２０】
【実施例】
以下に実施例を挙げて本発明を説明するが、本発明はこれらの実施例に限定されない。
【００２１】
〔実施例１〕ヒラタケの栽培用のカカオ豆外皮添加培地
広葉樹おがこ８６．２５ｇ、カカオ豆外皮（０．５〜１０ｍｍのもの）２８．７５ｇ、栄養剤として米糠９０ｇを混合した後、水分を培地全体重量の６５重量％に調製した。
【００２２】
この培地をポリプロピレン製８５０ｍｌ容栽培瓶に詰めて、瓶口部より下方に向かい直径１．５ｃｍの穴を開け培養基とし、該培養基を１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の〔実施例１〕の培養基を作成した。
【００２３】
〔比較例１〕ヒラタケの栽培用のカカオ豆外皮を添加しない培地
広葉樹おがこの量を１１５ｇとし、カカオ豆外皮を添加しないこと以外は、〔実施例１〕と同様の方法で、〔比較例１〕としての培養基を作成した。
【００２４】
〔試験例１〕ヒラタケの栽培試験
上記〔実施例１〕及び〔比較例１〕の培養基にヒラタケの固体種菌を接種し、暗所、２０℃の条件下で該培養基を培養した。瓶全体に菌糸体がまん延後、菌かき、注水し、１６℃、湿度９０％以上、明所下で子実体を発生させた。各実験区の菌糸体まん延日数、収穫までの日数、きのこ収穫量（１区１０瓶の平均）を表１に示す。
【００２５】
【表１】
この結果からカカオ豆外皮を２５重量％添加した培地〔実施例１〕によるヒラタケの栽培は、従来法〔比較例１〕と比べて栽培日数、収量、品質ともに遜色のないことが確認された。
【００２７】
〔実施例２〕乃至〔実施例５〕ヤマブシタケ菌糸体成長用のカカオ豆外皮添加培地
広葉樹おがこと栄養剤（コーンブラン）を容積比１０対２の割合で混合するにあたり、上記広葉樹おがこをカカオ豆外皮（０．５〜１０ｍｍのもの）にて２５重量％、５０重量％、７５重量％、１００重量％の割合で置換し、水分を培地全体重量の６２重量％に調製した。
【００２８】
これらの培地をそれぞれガラスシャーレ内へ２５ｇ圧詰め後、１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の〔実施例２〕乃至〔実施例５〕の培地を作成した。
【００２９】
〔比較例２〕ヤマブシタケ菌糸体成長用のカカオ豆外皮を添加しない培地
広葉樹おがこをカカオ豆外皮に置換しないこと以外は、〔実施例２〕と同様の方法で、〔比較例２〕としての培地を作成した。
【００３０】
〔試験例２〕ヤマブシタケ菌糸体成長試験
あらかじめシャーレにて培養しておいたヤマブシタケ菌糸体の先端部分を直径約９ｍｍのコルクボーラーにてくり抜き上記〔実施例２〕乃至〔実施例５〕及び〔比較例２〕の培地中央部分に接種した。暗所、２０℃の温度条件下で該培養基を１４日間培養し、菌糸の成長した長さを測定した。各実験区の５本の平均菌糸体伸長（ｍｍ）を表２に示す。
【００３１】
【表２】
表２から明らかなように、カカオ豆外皮を置換率２５〜５０重量％の割合で用いた培地では菌糸の成長が良好であることがわかった。さらにカカオ豆外皮を使用した全ての培地で、培養初期段階で菌密度が非常に良好であることが観察できた。このことは、きのこの栽培で非常に問題となる栽培初期段階の雑菌汚染を防ぐのに有益である。
【００３３】
〔実施例６〕乃至〔実施例９〕ヤマブシタケの栽培用のカカオ豆外皮添加培地
広葉樹おがこと栄養剤（コーンブラン）を容積比１０対２の割合で混合するにあたり、上記広葉樹おがこをカカオ豆外皮（０．５〜１０ｍｍのもの）にて２５重量％、５０重量％、７５重量％、１００重量％の割合で置換し、水分を培地全体重量の６２重量％に調製した。
【００３４】
これら培地をそれぞれポリプロピレン製８５０ｍｌ容栽培瓶に詰めて、瓶口部より下方に向かい直径１ｃｍの穴を開けた後、該培養基を１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の〔実施例６〕乃至〔実施例９〕の培養基を作成した。
【００３５】
〔比較例３〕ヤマブシタケの栽培用のカカオ豆外皮を添加しない培地
広葉樹おがこをカカオ豆外皮に置換しないこと以外は、〔実施例６〕と同様の方法で、〔比較例３〕としての培養基を作成した。
【００３６】
〔試験例３〕ヤマブシタケの栽培試験
上記〔実施例６〕乃至〔実施例９〕及び〔比較例３〕の培養基にヤマブシタケの固体種菌を接種し、暗所、２０℃の条件下で該培養基を３０〜４０日間培養すると、瓶全体に菌糸がまん延した。菌かき、注水後、１２℃、湿度９０％以上、明所下で子実体を発生させた。子実体の収穫は、瓶ごとに最も成長の良い子実体の針の長さが１〜２ｃｍになった時点で行った。カカオ豆外皮の置換率がヤマブシタケの子実体収量及び組成に及ぼす影響について検討した。結果を表３、４に併記する。
【００３７】
【表３】
【表４】
表３の結果から明らかなようにカカオ豆外皮置換率２５〜５０重量％までは従来の栽培法〔比較例３〕と同様の収穫日数、収量を得ることができる。さらに表４及び風味評価から従来品と比べて品質の点でも遜色のないヤマブシタケを得ることができた。
【００４０】
〔実施例１０及び１０’〕乃至〔実施例１３及び１３’〕カカオ豆外皮の溶媒（熱水、水、含水アルコール）抽出残渣又はカカオ豆外皮添加培地
本試験で使用したカカオ豆外皮の溶媒抽出残渣は以下の３条件にて調製した。すなわち熱水抽出残渣は、カカオ豆外皮を１０倍容の８０℃の熱水にて９時間還流処理後、濾過乾燥して作製した。また、水抽出残渣は、１０倍容の水（室温）にて２４時間振とう後、濾過乾燥して作製した。含水アルコール抽出残渣は、５倍容の８０％エタノール溶液（室温）にて２４時間振とう後、濾過乾燥して作製した。
【００４１】
未処理のカカオ豆外皮、カカオ豆外皮の熱水抽出残渣、カカオ豆外皮の水抽出残渣、カカオ豆外皮の含水アルコール抽出残渣をそれぞれ１１５ｇ、栄養剤として米糠を９０ｇの割合で混合し、含水率を６５重量％に調製した培地を作成した。
【００４２】
これらの培地をそれぞれガラスシャーレ内へ２５ｇ圧詰め後、１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の〔実施例１０〕乃至〔実施例１３〕の培地を作成した。
【００４３】
一方、未処理のカカオ豆外皮、カカオ豆の熱水抽出残渣、カカオ豆外皮の水抽出残渣、カカオ豆外皮の含水アルコール抽出残渣と、栄養剤としてふすまとを乾燥重量比３対１の割合で混合し、含水率６５重量％に調製した培地を作成した。これらの培地をそれぞれガラスシャーレ内へ２５ｇ圧詰め後、１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の〔実施例１０’〕乃至〔実施例１３’〕の培地を作成した。
【００４４】
〔比較例４〕カカオ豆外皮の溶媒（熱水、水、含水アルコール）抽出残渣又はカカオ豆外皮を添加しない培地
広葉樹おがこの量を１１５ｇとし、カカオ豆外皮の溶媒抽出残渣又はカカオ豆外皮を添加しないこと以外は、〔実施例１０〕と同様の方法で、〔比較例４〕としての培地を作成した。
【００４５】
一方、広葉樹おがこをカカオ豆外皮の溶媒抽出残渣に置換しないこと以外は、〔実施例１０’〕と同様の方法で、〔比較例４’〕としての培地を作成した。
【００４６】
〔試験例４〕食用きのこ菌糸体成長試験
あらかじめシャーレにて培養しておいたヒラタケ、エノキ、ブナシメジの菌糸体先端部分を直径約９ｍｍのコルクボーラーにてくり抜き上記〔実施例１０〕乃至〔実施例１３〕及び〔比較例４〕の培地中央部分に接種した。
【００４７】
一方、あらかじめシャーレにて培養しておいたナメコ、マイタケの菌糸体先端部分を直径約９ｍｍのコルクボーラーにてくり抜き上記〔実施例１０’〕乃至〔実施例１３’〕及び〔比較例４’〕の培地中央部分に接種した。各実験区の平均菌糸体伸長（ｍｍ）を表５に示す
【００４８】
【表５】
エノキ、ブナシメジ、マイタケ、ナメコ、ヒラタケは、カカオ豆外皮の熱水抽出残渣、水抽出残渣及び含水アルコール抽出残渣を使用することにより広葉樹おがこの置換率が１００重量％の条件下でも従来品と同等の菌糸体成長が可能となった。実際の栽培においてもカカオ豆外皮の溶媒処理は非常に有効な方法であることが判る。
【００５０】
〔実施例１４〕乃至〔実施例１５〕ヒラタケ栽培用カカオ豆外皮の水抽出残渣添加培地
本試験で使用したカカオ豆外皮の水抽出残渣は、カカオ豆外皮を１０倍容の水（室温）にて４８時間振とう後、濾過し乾燥して作製した。
【００５１】
未処理のカカオ豆外皮、カカオ豆外皮の水抽出残渣をそれぞれ１１５ｇ、栄養剤としての米糠を９０ｇの割合で混合し、含水率を６５重量％に調製した。
【００５２】
この培地をポリプロピレン製８５０ｍｌ容栽培瓶に詰めて、瓶口部より下方に向かい直径１．５ｃｍの穴を開けた後、該培養基を１２０℃で６０分間高圧蒸気滅菌して、常温まで冷却し、本発明の培養基を作成した。
【００５３】
〔比較例５〕ヒラタケ栽培用カカオ豆外皮の水抽出残渣を添加しない培地
広葉樹おがこの量を１１５ｇとし、カカオ豆外皮の溶媒抽出残渣又はカカオ豆外皮を添加しないこと以外は、〔実施例１４〕と同様の方法で、培養基を作成した。
【００５４】
〔試験例５〕ヒラタケの栽培試験
上記〔実施例１４〕、〔実施例１５〕及び〔比較例５〕の培養基にヒラタケの固体種菌を接種し、暗所、２０℃の条件下で該培養基を培養した。瓶全体に菌糸体がまん延後、菌かき、注水し、１６℃、湿度９０％以上、明所下で子実体を発生させた。各実験区の菌糸体まん延日数、収穫までの日数、きのこ収穫量（１区１０瓶の平均）を表６に示す。
【００５５】
【表６】
表６から明らかなように、培地基材である広葉樹おがこを未処理カカオ豆外皮と高い置換率で置換した培地を使用することにより栽培日数の増加、収穫量の減少が生じた場合には、水抽出残渣等のようにカカオ豆外皮を溶媒処理したカカオ豆外皮の溶媒抽出残渣を使用することにより、栽培日数、きのこ収穫量を広葉樹おがこのみの培地と同様にすることが可能となることが判る。
【００５７】
〔実施例１６〕ヒラタケ栽培用カカオ豆外皮の含水アルコール抽出残渣添加培地
本試験で使用したカカオ豆外皮の含水アルコール抽出残渣は、カカオ豆外皮を５倍容の８０％エタノール溶液（室温）にて２４時間振とう後、濾過乾燥処理したものを使用した。
【００５８】
上記カカオ豆外皮の８０％エタノール抽出残渣１１５ｇ、栄養剤として米糠を９０ｇの割合で混合し、含水率を６５重量％に調製し培地を作製した。〔実施例１〕と同様に充填以後の操作を行ってヒラタケを栽培し、１瓶当たり平均６５ｇの収量を得た。
【００５９】
【発明の効果】
本発明によれば、多量に廃棄されているカカオ豆外皮を、おがこ等の木質栄養源の全部あるいは一部の代替原料として、きのこ栽培用培地に使用しきのこを製造することが可能になる。この結果、廃棄されているカカオ豆外皮を資源として有効に活用できることとなり、環境面でも有益なものとなる。
【００６０】
また、カカオ豆外皮はチョコレート製造時の廃棄物として毎年多量に発生し、きのこ栽培用または、種菌栽培用培地の基材として用いれば安価で安定した基材となり、資材価格の変動に影響されることなく、かつ培地コストを下げて生産することが可能となる。
【００６１】
さらに、カカオ豆の溶媒抽出残渣を使用すれば、きのこ栽培の基材としてのおがこの全部と代替しても菌糸体まん延日数、きのこの収穫までの日数及び収穫量は何ら問題なく、きのこを栽培することが可能となる。
【００６２】
また更に、ヤマブシタケの菌糸体成長においてはカカオ豆外皮を置換率２５〜５０重量％の割合で用いた培地では菌糸の成長が良好である。さらにカカオ豆外皮を使用した培地は、ヤマブシタケの菌糸体成長における培養初期段階で菌密度が非常に良好であることが観察できた。このことは、きのこの栽培で非常に問題となる栽培初期段階の雑菌汚染を防ぐのに有益であり、しいては生産効率を向上させることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cultivation medium for mushrooms using cocoa bean husks, solvent extraction residues of cocoa bean husks as raw materials, and a method for cultivating mushrooms using the same.
[0002]
[Prior art]
Artificial cultivation of enokitake mushrooms, shimeji mushrooms, oyster mushrooms, nameko, shiitake mushrooms, and maitake mushrooms represented by edible mushrooms has been growing rapidly in recent years. Generally, when artificially cultivating mushrooms, (1) mix medium materials such as sawdust, corn bran, cottonseed hull, bran, soybean hull, soybean husk, raw rice bran, and adjust the water content by adding water. This means that a culture medium for mushroom cultivation is prepared, (2) this medium is sterilized, and a desired mushroom fungus is inoculated, and (3) the mycelium is cultured to generate fruit bodies (mushrooms). The process is adopted.
[0003]
However, in recent years, hardwood sawdust, which is a medium substrate, has been increasing in price along with a decrease in forest resources, and it has become difficult to ensure the stability of high-quality sawdust. Therefore, there is a demand for an alternative product of the mushroom cultivation base material to replace the sawdust.
[0004]
At present, whiskey lees (JP-A-55-48384), soybean soup waste liquid (JP-A-55-61794), and squeezed juice of Bacchus and sugar cane (JP-A-55-61794) are currently available as substitutes. JP-B-57-26111), outer skin of chestnut, coconut, acorn, walnut, etc. (JP-A-7-43), peanut saya (JP-B-63-52879), coffee extract cake (JP-A-2-156828) Japanese Patent Application Laid-Open No. 2000-60297) and the like have been proposed, but certain mushrooms are difficult to secure throughout the year, and the yield of mushrooms using conventional media is reduced. Limited and not very effective.
[0005]
On the other hand, as the consumption of favorite foods increases, the production amount of chocolate increases, and accordingly, a large amount of cocoa bean husks become unnecessary. Although there is great economic and ecological interest in the technology for reusing cocoa bean hulls as a useful resource, most of the cocoa bean husks are currently discarded.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to effectively utilize cocoa bean husks discarded in such a large amount as inexpensive and stable materials, mushrooming them as useful products, and reusing them. I do.
[0007]
[Means for Solving the Problems]
In general, the present invention is characterized in that a cocoa bean hull and a solvent extraction residue of the cocoa bean hull are used as a base material of a mushroom culture medium for solving the above-mentioned problems.
[0008]
That is, a first invention of the present invention is a mushroom cultivation medium characterized by substituting a cocoa bean hull and / or a solvent extraction residue of the cocoa bean hull with a culture medium base, and a second invention provides: A mushroom cultivation method characterized by using a cultivation medium in which a cocoa bean hull and / or a solvent extraction residue of the cocoa bean hull are used as a medium substrate.
[0009]
In the present invention, it is preferable that the solvent extraction residue is an extraction residue obtained by extraction with a polar solvent, for example, a solvent selected from water, aqueous alcohol, and alcohol.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The cocoa bean hull used in the present invention is obtained from the seeds of cacao (Theobroma cacao L.), which is a small tree of the family Aoaceae, which is a raw material of chocolate and cocoa, and is peeled from the cocoa beans during chocolate production. The peeling method, the type of cocoa beans and the like are not limited. In addition, the cocoa bean hull used in the present invention may be used immediately after peeling, or may be used after being collected and stored.
[0011]
The size of the cocoa bean hulls peeled off during the chocolate production process is usually about 0.5 to 10 mm, and the cocoa bean husk used in the present invention can be of any size, but is preferably 1 to 5 mm. It is crushed into.
[0012]
The cocoa bean hull used as a substrate instead of the medium substrate in the mushroom culture medium of the present invention may be used as it is, or may be crushed as described above. Use the solvent extraction residue. The solvent to be used is a polar solvent such as water, hydrous alcohol, alcohol and acetone. Preferably, water, hydrous alcohol and alcohol are used. As the alcohol, lower aliphatic alcohols such as methanol and ethanol are preferable. The ratio of water to alcohol in the hydrous alcohol is preferably 90% by weight or less as the ratio of water.
[0013]
In order to obtain a water extraction residue of the cocoa bean hulls, 300 to 1000 parts by weight of water, preferably 500 to 1000 parts by weight, is added to 100 parts by weight of the cocoa bean hulls, and the mixture is stirred at 10 to 100 ° C. for several minutes to 48 hours. After treatment, the residue is filtered and dried. Further, an extraction residue obtained by the explosion treatment can also be used.
[0014]
To obtain a hydrated alcohol and an alcohol extraction residue of the cocoa bean hull, 300 to 1000 parts by weight, preferably 500 to 800 parts by weight of the hydrated alcohol or alcohol is added to 100 parts by weight of the cocoa bean hull, and 0 to 10 ° C. After stirring for 0.5 to 48 hours, preferably about 24 hours, the filtered residue is dried.
[0015]
Solvent extraction residue of cocoa bean hulls and cocoa bean hulls, which are the medium base materials of the present invention prepared by the above method, are broad-leaved trees, coniferous trees, corn cobs, crushed rice husks and the like. It can also be used as a culture medium for cultivating mushrooms. The replacement ratio is not limited to a part of the replacement, but may be 100% by weight, but the replacement ratio varies depending on the bacterial species. For example, 1-25% by weight of Enokitake, 1-75% by weight of Oyster mushroom, 1-25% by weight of Bunashimeji, 1-25% by weight of Maitake, 1-13% by weight of Shiitake, 1-25% by weight of Nameko, 1-25% by weight of Yamabushitake It is preferable to cultivate with 1 to 100% by weight. By doing so, it is also possible to reduce the cost of the culture medium for mushrooms.
[0016]
In addition, when it is desired to increase the replacement ratio of cocoa bean hulls in mushroom cultivation, instead of using cocoa bean husks as they are, extract them with cocoa bean husk solvent extraction residues, especially water, hydrous alcohol, and alcohol. This is made possible by using the extraction residue obtained.
[0017]
In addition, rice bran, bran, oil cake, soybean cake, cottonseed cake, corn bran, okara, starch, etc. are suitable as nutrients.
[0018]
The mushrooms cultivated in the medium of the present invention may be those cultivated by a fungus bed cultivation method, and include, for example, shiitake mushroom, oyster mushroom, bunashimeji, maitake, enokitake, nameko, yamabushitake and the like.
[0019]
Furthermore, as a method for cultivating the mushroom of the present invention, the culture medium for cultivating the mushroom of the present invention is filled in a plastic container or a cultivation bag suitable for cultivation of various mushrooms, inoculated with a mushroom inoculum, and a known method ( For example, a new technique for mushroom cultivation can be cultured by Seibundo Shinkosha (1988) and Mushroom Yearbook Rural Culture Company (1994) to generate and harvest mushrooms.
[0020]
【Example】
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
[0021]
[Example 1] Cacao bean hull-added medium for cultivating Oyster mushroom 86.25 g of hardwood sawdust, 28.75 g of cocoa bean hull (of 0.5 to 10 mm), and 90 g of rice bran as a nutrient were mixed, and then water was added. Was adjusted to 65% by weight of the total weight of the medium.
[0022]
This medium was packed in a polypropylene 850 ml cultivation bottle, and a hole having a diameter of 1.5 cm was made downward from the mouth of the bottle to form a culture medium. The culture medium was subjected to high-pressure steam sterilization at 120 ° C. for 60 minutes, and cooled to room temperature. The culture medium of [Example 1] of the present invention was prepared.
[0023]
[Comparative Example 1] A medium hardwood tree without cocoa bean hulls for cultivating oyster mushrooms was prepared in the same manner as in [Example 1] except that the amount of the hardwood was 115 g and cocoa bean husks were not added. 1) was prepared.
[0024]
[Test Example 1] Cultivation test of Oyster mushroom A solid inoculum of Oyster mushroom was inoculated to the culture medium of [Example 1] and [Comparative Example 1], and the culture medium was cultured in a dark place at 20 ° C. After the mycelium was spread over the entire bottle, the fungus was scraped and injected with water to generate fruiting bodies at 16 ° C. and a humidity of 90% or more in a light place. Table 1 shows the number of days to spread mycelium, the number of days until harvesting, and the amount of mushrooms harvested (average of 10 bottles per section) in each experimental section.
[0025]
[Table 1]
From these results, it was confirmed that the cultivation of oyster mushrooms in the medium [Example 1] to which 25% by weight of cocoa bean hulls was added was not inferior to the conventional method [Comparative Example 1] in the number of days of cultivation, yield and quality.
[0027]
[Example 2] to [Example 5] In mixing a hardwood sawdust and nutrient (corn bran) with cocoa bean hulls for growing mycelium of Yamabushitake, the above hardwood sawdust was mixed at a volume ratio of 10: 2. Was replaced with cocoa bean hulls (0.5 to 10 mm) at 25%, 50%, 75% and 100% by weight, and the water content was adjusted to 62% by weight of the total weight of the medium.
[0028]
After 25 g of each of these mediums was packed in a glass dish, the medium was subjected to high-pressure steam sterilization at 120 ° C. for 60 minutes and cooled to room temperature to prepare the medium of Examples 2 to 5 of the present invention.
[0029]
[Comparative Example 2] [Comparative Example 2] was prepared in the same manner as in [Example 2], except that hardwood sawdust was not replaced with cocoa bean hulls without the addition of cocoa bean husks for Yamabushitake mycelium growth. Was prepared.
[0030]
[Test Example 2] Yamabushitake mycelium growth test A tip of Yamabushitake mycelium cultured in advance in a Petri dish was cut out with a cork borer having a diameter of about 9 mm. [Example 2] to [Example 5] and [Comparison] Example 2]. The culture medium was cultured in a dark place at a temperature of 20 ° C. for 14 days, and the length of growing hypha was measured. Table 2 shows the average elongation (mm) of the five mycelia in each experimental section.
[0031]
[Table 2]
As is clear from Table 2, it was found that the growth of mycelia was good in the medium using the cocoa bean hulls at a replacement ratio of 25 to 50% by weight. Furthermore, it was observed that the bacterial density was very good in the initial stage of culturing in all media using cocoa bean hulls. This is useful for preventing germ contamination at an early stage of cultivation, which is very problematic in mushroom cultivation.
[0033]
[Example 6] to [Example 9] In mixing a hardwood sawdust nutrient (corn bran) with a cacao bean hull added for cultivation of Yamabushitake, the hardwood sawwood was mixed at a volume ratio of 10: 2. The cocoa bean hull (0.5 to 10 mm) was replaced with 25% by weight, 50% by weight, 75% by weight, and 100% by weight, and the water content was adjusted to 62% by weight of the total weight of the medium.
[0034]
Each of these media was packed in a polypropylene 850 ml cultivation bottle, and a hole having a diameter of 1 cm was formed downward from the mouth of the bottle. The culture medium was subjected to high-pressure steam sterilization at 120 ° C. for 60 minutes, cooled to room temperature, and cooled. The culture media of Examples 6 to 9 of the invention were prepared.
[0035]
[Comparative Example 3] A medium without cocoa bean hulls for cultivating Yamabushitake mushrooms, except that hardwood sawdust was not replaced with cocoa bean hulls. A culture medium was prepared.
[0036]
[Test Example 3] Cultivation test of Yamabushitake The solid culture of Yamabushitake was inoculated into the culture medium of [Example 6] to [Example 9] and [Comparative Example 3], and the culture medium was incubated at 20 ° C in a dark place. After culturing for 30 to 40 days, the hypha spread throughout the bottle. After scraping and pouring water, fruiting bodies were generated in a light place at 12 ° C. and a humidity of 90% or more. The fruiting bodies were harvested when the needle length of the best growing fruiting body for each bottle became 1-2 cm. The effect of cocoa bean husk replacement on fruit body yield and composition of Yamabushitake was investigated. The results are shown in Tables 3 and 4.
[0037]
[Table 3]
[Table 4]
As is clear from the results in Table 3, up to the cocoa bean hull replacement ratio of 25 to 50% by weight, the same number of harvest days and yield as in the conventional cultivation method [Comparative Example 3] can be obtained. Further, from Table 4 and the flavor evaluation, it was possible to obtain Yamabushitake which was comparable in quality to the conventional product.
[0040]
[Examples 10 and 10 '] to [Examples 13 and 13'] Extraction residue of cocoa bean husk solvent (hot water, water, hydrous alcohol) or cocoa bean hull-containing medium Solvent extraction of cocoa bean husk used in this test The residue was prepared under the following three conditions. That is, the hot water extraction residue was prepared by subjecting cocoa bean husks to reflux treatment with 10 times the volume of hot water at 80 ° C. for 9 hours, followed by filtration and drying. The water extraction residue was prepared by shaking with 10 volumes of water (room temperature) for 24 hours, followed by filtration and drying. The aqueous alcohol extraction residue was prepared by shaking with a 5-fold volume 80% ethanol solution (room temperature) for 24 hours, followed by filtration and drying.
[0041]
115 g of untreated cocoa bean hull, hot water extraction residue of cocoa bean hull, water extraction residue of cocoa bean hull, and hydrated alcohol extraction residue of cocoa bean hull were mixed at a ratio of 115 g, respectively, and rice bran as a nutrient at a ratio of 90 g. Was adjusted to 65% by weight to prepare a medium.
[0042]
After 25 g of each of these media was packed in a glass petri dish, the autoclave was subjected to high-pressure steam sterilization at 120 ° C. for 60 minutes and cooled to room temperature to prepare the media of Examples 10 to 13 of the present invention.
[0043]
On the other hand, untreated cocoa bean hulls, hot water extraction residue of cocoa beans, water extraction residue of cocoa bean hulls, hydrated alcohol extraction residue of cocoa bean hulls, and bran as a nutrient at a dry weight ratio of 3: 1. A medium was prepared by mixing and adjusting the water content to 65% by weight. Each of these media was pressed into a glass dish at a pressure of 25 g, then sterilized by high-pressure steam at 120 ° C. for 60 minutes, and cooled to room temperature to prepare the media of Examples 10 ′ to 13 ′ of the present invention. did.
[0044]
[Comparative Example 4] The amount of the solvent extraction residue of the cocoa bean hull or the extract of the cocoa bean husk or the cocoa bean husk was 115 g. A medium as [Comparative Example 4] was prepared in the same manner as in [Example 10] except that no medium was added.
[0045]
On the other hand, a medium as [Comparative Example 4 '] was prepared in the same manner as in [Example 10'] except that the hardwood saw was not replaced with the solvent extraction residue of the cocoa bean hull.
[0046]
[Test Example 4] Edible mushroom mycelium growth test A tip of a mycelium of Oyster mushroom, Enoki and Bunashimeji which had been cultured in advance in a petri dish was cut out with a cork borer having a diameter of about 9 mm. [Example 10] to [Example] 13] and [Comparative Example 4].
[0047]
On the other hand, the mycelium tip of nameko and maitake, which had been cultured in advance in a petri dish, was cut out with a cork borer having a diameter of about 9 mm. [Examples 10 '] to [Example 13'] and [Comparative Example 4 '] At the center of the medium. Table 5 shows the average mycelial elongation (mm) of each experimental section.
[Table 5]
Enoki, Bunashimeji, Maitake, Nameko, and Oyster mushroom are compared with conventional products even when the replacement ratio of hardwood is 100% by weight by using hot water extraction residue, water extraction residue and aqueous alcohol extraction residue of cocoa bean husk. Equivalent mycelium growth was possible. It can be seen that the solvent treatment of the cocoa bean husk is a very effective method even in actual cultivation.
[0050]
[Example 14] to [Example 15] Medium containing water extract residue of cocoa bean husk for oyster mushroom cultivation The water extract residue of cocoa bean husk used in this test was prepared by adding cocoa bean husk to 10 times volume of water (room temperature). After shaking for 48 hours, the mixture was filtered and dried.
[0051]
115 g of the untreated cocoa bean hull and the water extraction residue of the cocoa bean hull were mixed at a ratio of 115 g and rice bran as a nutrient at a ratio of 90 g, respectively, to adjust the water content to 65% by weight.
[0052]
This medium was packed in a polypropylene 850 ml cultivation bottle, and a hole having a diameter of 1.5 cm was made downward from the mouth of the bottle. Then, the culture medium was subjected to high-pressure steam sterilization at 120 ° C. for 60 minutes, and cooled to room temperature. The culture medium of the present invention was prepared.
[0053]
[Comparative Example 5] A medium containing no aqueous extraction residue of cocoa bean hulls for oyster mushroom cultivation, except that the amount of the hardwood was 115 g, and no solvent extraction residue of cocoa bean husks or cocoa bean hulls was added. In the same manner as in [1], a culture medium was prepared.
[0054]
[Test Example 5] Oyster mushroom cultivation test The culture medium of the above [Example 14], [Example 15] and [Comparative Example 5] was inoculated with a solid inoculum of Oyster mushroom, and the culture medium was incubated in a dark place at 20 ° C. Cultured. After the mycelium was spread over the entire bottle, the fungus was scraped and injected with water to generate fruiting bodies at 16 ° C. and a humidity of 90% or more in a light place. Table 6 shows the number of days for spreading mycelium, the number of days until harvesting, and the amount of mushrooms harvested (average of 10 bottles per section) in each experimental section.
[0055]
[Table 6]
As is clear from Table 6, when the medium, which is the medium base, was replaced with the untreated cocoa bean hulls at a high replacement rate, the cultivation days increased and the yield decreased. By using the solvent extraction residue of cocoa bean hulls, such as water extraction residue and solvent-treated cocoa bean hulls, the cultivation days and mushroom yield can be made the same as in hardwood sawdust medium. It turns out to be.
[0057]
[Example 16] Hydrous alcohol extraction residue added to cacao bean hulls for oyster mushroom cultivation The aqueous alcohol extraction residue of cocoa bean husks used in this test was prepared by using cocoa bean hulls in a 5-fold volume 80% ethanol solution (room temperature). After shaking for 24 hours, a filter-dried product was used.
[0058]
115 g of the 80% ethanol extraction residue of the cocoa bean hulls and 90 g of rice bran as a nutrient were mixed to adjust the water content to 65% by weight to prepare a medium. The operations after filling were performed in the same manner as in [Example 1] to grow oyster mushrooms, and an average yield of 65 g per bottle was obtained.
[0059]
【The invention's effect】
According to the present invention, cocoa bean husks that are discarded in large quantities can be used as mushroom cultivation culture media as mushroom cultivation media, as a whole or part of a substitute for woody nutrients such as sawdust. Become. As a result, the discarded cocoa bean hulls can be effectively used as a resource, which is also environmentally beneficial.
[0060]
In addition, cocoa bean husks are generated in large quantities as waste during the production of chocolate every year, and if used as a base material for mushroom cultivation or as a medium for inoculum cultivation, it becomes a cheap and stable base material and is affected by fluctuations in material prices The production can be performed without using the medium and at a low cost.
[0061]
Furthermore, if the solvent extraction residue of cocoa beans is used, even if it replaces all of the mushrooms as the base material for mushroom cultivation, the number of days of mycelium spreading, the number of days up to the harvest of the mushrooms and the harvest amount will not be any problem, It can be cultivated.
[0062]
Furthermore, in the growth of mycelia of Yamabushitake, the growth of mycelia is good in a medium using cocoa bean husks at a replacement ratio of 25 to 50% by weight. Furthermore, it was observed that the medium using the cocoa bean husk had a very good bacterial density at the initial stage of culture in the growth of mycelium of Yamabushitake. This is useful for preventing germ contamination at the early stage of cultivation, which is very problematic in cultivation of mushrooms, and thus can improve production efficiency.
Claims (6)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129766A (en) * | 2004-11-05 | 2006-05-25 | Toyama Prefecture | Medium and method for cultivating hericium erinaceum |
| JP2010188290A (en) * | 2009-02-19 | 2010-09-02 | Institute Of National Colleges Of Technology Japan | Method of removing odor component using fungus hypha |
| CN103030468A (en) * | 2013-01-08 | 2013-04-10 | 北京农业生物技术研究中心 | Oyster mushroom culture medium and oyster mushroom culture method using same |
| EP2878340A1 (en) | 2013-11-29 | 2015-06-03 | Latvijas Universitate | An abrasive ingredient for exfoliating cosmetic compositions |
| WO2022136708A1 (en) * | 2020-12-24 | 2022-06-30 | Mushlabs Gmbh | Production of fungal biomass |
-
2002
- 2002-08-27 JP JP2002247878A patent/JP3804944B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129766A (en) * | 2004-11-05 | 2006-05-25 | Toyama Prefecture | Medium and method for cultivating hericium erinaceum |
| JP2010188290A (en) * | 2009-02-19 | 2010-09-02 | Institute Of National Colleges Of Technology Japan | Method of removing odor component using fungus hypha |
| CN103030468A (en) * | 2013-01-08 | 2013-04-10 | 北京农业生物技术研究中心 | Oyster mushroom culture medium and oyster mushroom culture method using same |
| EP2878340A1 (en) | 2013-11-29 | 2015-06-03 | Latvijas Universitate | An abrasive ingredient for exfoliating cosmetic compositions |
| WO2022136708A1 (en) * | 2020-12-24 | 2022-06-30 | Mushlabs Gmbh | Production of fungal biomass |
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