JP3587945B2 - Method for producing mushroom mycelium food material enriched in mineral components - Google Patents

Description

【００２２】
【表２】

【００２３】
表から理解されるように、大豆煮汁に含有されたミネラル分はキノコ菌糸体に濃縮され、ミネラル成分の濃縮されたペレット状キノコ菌糸体が得られたことが確認された。
【００２４】
実施例２：着色キノコ菌糸体の製造
実施例１で用いたのと同じ大豆煮汁培地に、乾燥クロレラ粉末、乾燥モロヘイヤ粉末および紅麹菌の米粒麹粉末をそれぞれ０．５重量％ずつ、各々別の培養容器に添加し、１１５℃、１５分間オートクレーブ滅菌した後に、実施例１と同様に前培養を行ったタモギタケまたはマンネンタケの前培養液を５重量％接種して本培養した。
【００２５】
本培養は、実施例１と同じ装置を用い、３０℃で４日間実施した。培養後、ステンレスメッシュで菌糸体ビーズを濾別し、水道水で洗浄すると、大豆煮汁にクロレラ粉末またはモロヘイヤ粉末を添加した場合には緑色に着色したキノコ菌糸体、また、紅麹菌粉末を添加した場合にはピンク色に着色したキノコ菌糸体が得られた。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a food material based on a mushroom mycelium, and more particularly to a method for producing a mushroom mycelium food material in which a mineral component is concentrated.
[0002]
[Prior art and its problems]
Foods have been diversified with the recent increase in health consciousness, and various food materials have appeared. For example, mushrooms are provided as edible raw or dried foods as they are, as low-calorie foods, or after being subjected to various processes. Mushrooms that we have mainly used for foods in the past are called fruiting bodies, but mushrooms have a part called mycelium before they become fruiting bodies, and most of the life of the mushroom is mycelium. Living in the form of a body. This mycelium accumulates nutrients in order to produce spores for the next generation, and in recent years, research and development of food materials based on mushroom mycelium has been actively focused on its nutritional value. Is being done.
[0003]
As described above, mushroom mycelium is being established as a new type of food material, but there are many problems to be solved for further spread. For example, in recent years, research has been conducted to grow mushroom mycelium by culturing them in the same manner as fungi, but synthetic or semi-synthetic media as conventionally used may not be justified in terms of cost. Many. In addition, a specific nutrient, for example, a mineral component is added to the mushroom mycelium, or a colored material is obtained in a form that is convenient for use, particularly in a pellet-like form and without impairing the nutritional value. If so, it is expected to expand its use as a food, but such a product has not been found.
[0004]
[Means for Solving the Problems]
The present invention focuses on the fact that mushrooms have a function of extracting and concentrating mineral components. Based on this phenomenon, a specific food by-product (food waste) that has been conventionally abandoned in the food industry can be used as a medium. It is based on the finding that a novel mushroom mycelium product that can satisfy the above-mentioned requirements can be obtained by utilizing the above.
[0005]
Thus, according to the present invention, there is provided a method for producing a mushroom mycelium food material in which a mushroom mycelium is liquid cultured using a medium consisting of a food by-product containing a mineral component. Here, according to a particularly preferred embodiment of the present invention, liquid culture is performed while applying static electricity.
[0006]
An example of a mineral component-containing food by-product suitable for use in the method of the present invention is soybean broth, which is obtained by adding 1 to 3% by weight of carbohydrate to a medium and performing liquid culture on the medium. Enables more efficient growth of mushroom mycelium. Preferable mushrooms for performing such liquid culture to obtain a mycelial food material enriched with mineral components include Mannentake (scientific name: Ganoderma lucidum) and Tamagitake (scientific name: Pleurotus cornucopiae).
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, mushrooms are used together with mineral components such as Ca (calcium), Mg (magnesium), Fe (iron), Cu (copper), Zn (zinc) and the like, which are often deficient in Japanese. As a food by-product containing nutrients necessary for the growth of mycelium, a medium formed by enriching a small amount of nutrients as necessary is used. Food by-products that can be used include soybean broth, shochu distilled lees, coffee lees extract, soy sauce lees extract, tofu whey (remaining liquid after condensing protein), and cheese whey (after coagulation of protein). (Residual liquid), seafood boil, plant boil, molasses and the like.
[0008]
A particularly preferred food by-product is soy broth, which is an effluent that is by-produced when soy is soaked in water and steamed. This soybean broth contains abundant P (phosphorus) and K (potassium) in addition to the above minerals, and as a nutrient component, various sugars (such as useful oligosaccharides such as raffinose and stakinose) and nitrogen compounds, A synthetic medium (YCPG medium) containing vitamins and the like, and a yeast extract, casamino acid, peptone, and glucose dissolved in water by simply adding a small amount of sugar (preferably glucose) of about 1 to 3% by weight. It has been found that more efficient growth of mushroom mycelium occurs. Furthermore, the use of this soybean broth as a culture medium can be used without sterilization if the discharged matter is transferred to a fermentation tank as it is in a line (energy saving), and the labor for preparing the culture medium can be omitted. It is advantageous.
[0009]
The present invention provides a mushroom mycelium that is suitable as a food material by concentrating minerals in the medium by liquid culturing the mushroom mycelium using the mineral component-containing food by-product represented by soybean soup as a medium. However, the present inventor has found that in such culture, the effect of concentrating minerals can be enhanced by adding static electricity. That is, cultivation is performed by attaching an appropriate electrode for generating static electricity to the outside of the culture device (fermentation tank). It is not completely clear why the addition of static electricity enhances the effect of concentrating minerals in the culture medium, but by applying an appropriate amount of static electricity to microorganisms and liquids, cells are activated and water is added. It is understood that the clusters are made smaller and the absorption efficiency of the dissolved substance in the solvent is increased.
[0010]
Further, according to a preferred embodiment of the present invention, chlorella or Moroheiya (preferably, a dried product thereof) is added (0.1 to 1% by weight based on the culture medium) during the above-described culture. The addition of chlorella to various foods for the purpose of fortification has been seen before, but they are simply mixed into the final product, such as a drink. When culturing in the presence of Chlorella or Moroheiya according to the present invention, the growth of mushroom mycelium is promoted, and the mycelial mass in which the nutrient-rich chlorella is uniformly contained and the green mycelium ( Pellets) are obtained.
[0011]
Furthermore, according to another preferred embodiment of the present invention, a culture such as a soybean broth medium is added with 0.1 to 1% by weight of a red koji mycelium (preferably a dry powder) and cultured to promote health. A mushroom mycelium having a functioning (for example, effective for hyperlipidemia) red yeast fungus homogeneously contained and colored pale pink is obtained.
[0012]
Until now, food materials based on mushroom mycelium have been almost colorless, but the colored mushroom mycelium produced according to the present invention can be expected to be widely used as various food materials. Thus, the present invention, as another aspect, provides a colored mushroom mycelium food material.
[0013]
Liquid culture of mushroom mycelium according to the present invention is performed under aerobic culture conditions with aeration. As a culture method, a stationary method, a shaking culture (reciprocal shaking), a rotary culture (using a rotary shaker), and the like can be applied, but there is little damage to mycelia and uniformity of the culture solution in the reaction tank is ensured. It is preferable to use a device devised so as to perform this.
[0014]
A preferred culture apparatus for carrying out the method of the present invention is an inner cylinder rotating culture tank sold by Kawasaki Heavy Industries, Ltd., which rotates an inner cylinder having a spiral projection on the outer wall. Mild agitation is performed, and ventilation is performed from the bottom of the outer peripheral portion. The use of an apparatus such as a cylindrical rotary culture tank has the advantage that bead-shaped or pellet-shaped mycelia can be obtained according to the above-described culture method while culturing a large amount.
[0015]
For cultivation, a medium to which about 1 to 3% by weight of saccharide (usually glucose) is added to a stock solution or soybean broth that has been diluted twice is generally used. In general, prior to the main culture, a preculture is carried out by inoculating a mushroom mycelium inoculum in this medium and shaking the culture under aerobic conditions at 25-30 ° C for 3-7 days using a flask. . Thereafter, the preculture liquid containing the thus obtained mushroom cells is inoculated (5 to 10% by weight) into the above medium to carry out main culture. The main culture is generally performed at 25 to 30 ° C for 24 to 120 hours.
[0016]
In addition, the mushroom mycelium thus obtained can be used as various food materials. However, by heating (generally at 100 ° C. for 30 minutes), sterilization treatment is performed and elasticity increases. The added value as a food material also increases.
[0017]
Thus, the mushroom mycelium food material according to the present invention, in particular, a pellet-shaped (beaded) mushroom mycelium, is, for example, a sake appetizer that is eaten with three glasses of vinegar, a healthy ingredient that can be added to juices and drinks, and a fruit juice of tsukudani-boiled clear soup. It can be used as food of various tastes. Moreover, the production cost of the mushroom mycelium according to the present invention is extremely low, and is reduced to 1/10 to 1/100 of the conventional food material of the same kind.
[0018]
【Example】
Hereinafter, the present invention will be described with reference to examples to further clarify the features of the present invention. However, the present invention is not limited to these examples.
Example 1
Using a medium containing soybean broth, liquid culture of Ganoderma velutipes and Agaricus blazei was performed. The soybean broth used contains various sugars, nitrogen compounds and vitamins as nutrient components, and in addition to those shown in the following table as mineral components, 224.31 ppm of P (phosphorus), 1401.88 ppm of K (potassium), It was analyzed to contain 635.2 ppm of Ni (nickel).
[0019]
A medium obtained by adding 2.0% by weight of glucose (manufactured by Wako Pure Chemical Industries, Ltd.) to 500 g of this soybean broth was used as a medium. A preculture was carried out by inoculating this medium with a seed of Ganoderma velutipes and Agaricus blazei and shaking the culture at 30 ° C. for 4 days. The preculture liquid containing the fungus cells of Ganoderma velutipes and Agaricus blazei obtained in this way was added to the soybean broth medium at a ratio of 5% and 10%, respectively, and main culture was performed.
The main culture was performed using an inner cylinder rotating culture tank manufactured by Kawasaki Heavy Industries, Ltd. having an inner volume of 5 liters. The main culture was performed at 30 ° C. for 80 hours.
[0020]
The cultivation was performed with and without static electricity. The static electricity was applied by attaching a static electricity generating electrode composed of a 45 × 90 cm stainless steel wire mesh to the outside of the culture tank (1,000 to 6,000 V). Table 1 below shows the mineral analysis values (A) in the soybean broth used as the medium, the mineral analysis values (B) in the mushroom mycelium after cultivation with the addition of static electricity, and the results without adding the static electricity. The mineral analysis value (C) in the mushroom mycelium after culturing is shown.
[0021]
[Table 1]

[0022]
[Table 2]

[0023]
As can be understood from the table, the mineral content contained in the soybean broth was concentrated into mushroom mycelium, and it was confirmed that a pellet-shaped mushroom mycelium enriched in mineral components was obtained.
[0024]
Example 2: Production of colored mushroom mycelium In the same soybean broth medium used in Example 1, dried chlorella powder, dried Moroheiya powder and red koji mold rice grain koji powder were each 0.5% by weight. Were added to separate culture vessels, sterilized in an autoclave at 115 ° C. for 15 minutes, and then precultured in the same manner as in Example 1;
[0025]
The main culture was performed at 30 ° C. for 4 days using the same apparatus as in Example 1. After cultivation, the mycelial beads were filtered off with a stainless steel mesh and washed with tap water, and when chlorella powder or Moroheiya powder was added to soybean broth, green colored mushroom mycelium, and red yeast mold powder were added. In some cases, pink mushroom mycelium was obtained.

Claims (6)

A mineral-containing mushroom characterized in that a mushroom mycelium is liquid-cultured while applying static electricity using a medium containing soybean soup as a food by-product containing a mineral component and containing 1 to 3% by weight of carbohydrate. Manufacturing method of mycelium food material. 2. The method for producing a food material for a mushroom mycelium according to claim 1, wherein mushroom mushroom mycelium is cultured in a liquid culture. 3. The method for producing a mushroom mycelium food material according to claim 2, wherein chlorella or moroheiya coexist during the culturing. 3. The method for producing a mushroom mycelium food material according to claim 2, wherein a red koji mycelium coexists during the culturing. A mushroom mycelium food material produced by the method of claim 3 and colored green. A mushroom mycelium food material produced by the method of claim 4 and colored pink.