JP3595782B2 - Cultivation method of Enokitake mushroom using deep sea water - Google Patents

Description

【０００９】
ミネラル成分としての栄養塩類の項目では、ＮＯ_３−Ｎは海洋表層水の１．４９μｇ−ａｔ／Ｌに対して海洋深層水では２５．９μｇ−ａｔ／Ｌ、ＰＯ_４−Ｐは同０．３４μｇ−ａｔ／Ｌに対して１．６５μｇ−ａｔ／Ｌ、ＳｉＯ_２−Ｓｉは同１３．６μｇ−ａｔ／Ｌに対して６４．２μｇ−ａｔ／Ｌと海洋深層水の方が遙かに大きくなっている。他の微量元素の項目でも海洋表層水よりも海洋深層水の方が含有量が高いという分析結果が得られている。
【００１０】
また、海洋深層水の脱塩水を原子吸光光度法により分析した結果、カルシウムが０．４ｍｇ／Ｌ、マグネシウムが１．０ｍｇ／Ｌ含まれていることが判明した。更に海洋深層水の濃縮水を同様に原子吸光光度法により分析した結果、カルシウムが５６０ｍｇ／Ｌ、マグネシウムが１７００ｍｇ／Ｌも含まれているという結果が得られた。
【００１１】
【発明が解決しようとする課題】
前記したように、培地基材としてのオガクズとトウモロコシの穂軸の粉砕物に米糠を加えて水分調整した培地をプラスチック容器内に詰め込んで種菌を接種し、菌掻き処理した後に抑制、紙巻き、生育により子実体が一定の高さになったエノキタケを収穫する方法は、得られたエノキタケの純白色の視覚的要素と歯ごたえの食感を楽しむだけのものであり、特にエノキタケ自体には特有の臭みがあって甘みがなく、鍋物シーズンだけの消費に供されているのが実情である。また、供給過剰に起因して市場での価格が低迷する状態が続いており、冬場だけでなく夏場での消費拡大をはかることが切望されている。
【００１２】
特に従来から供されているエノキタケは、収量とか日持ちの良さ及び見た目の綺麗さだけにこだわっていて、味覚に関しては開発途上にあり、生で食す等の利用方法は全然考慮されていない。更に上記食品には人体が必要とする天然の微量元素（ミネラル）が含まれておらず、健康食品用として満足するものが得られていないという問題がある。特に近時は天然に存在する微量元素の重要性が見直されている現状にある。
【００１３】
他方で海水は微量元素を多く含んでおり、飲料その他の食品に添加する塩として優れているが、海洋汚染の進んだ現代では海水中の表層水はそのままでは添加することはできない。そこで近時では海洋深層水を脱塩処理した水が多く利用されているが、脱塩作業時に各種の栄養塩類及び微量元素等のミネラル成分の多くが除去されてしまうことが多く、前記表１中の海洋深層水の持つミネラルバランスを実現しているとはいい難いという問題がある。
【００１４】
そこで本発明はこのような従来のエノキタケが有している課題を解消して、視覚的要素とか食感だけでなく、味覚的にも改善するとともに海洋深層水に含まれている多くの天然微量元素（ミネラル）を含むエノキタケを提供することにより、年間を通しての消費拡大をはかることができる海洋深層水を利用したエノキタケの栽培方法を得ることを目的とするものである。
【００１５】
【課題を解決するための手段】
本発明は上記目的を達成するために、培地基材に海面下２００メートル以深の深海から取水した海洋深層水を混合して調製した培地を栽培ビンに詰めて、殺菌，冷却してからエノキタケ種菌を接種して培養，菌掻き，抑制，紙巻き，生育処理して収穫する海洋深層水を利用したエノキタケの栽培方法を基本手段としている。
【００１６】
また、培地にエノキタケ種菌を接種して培養後、菌掻き処理した菌床表面に海面下２００メートル以深の深海から取水した海洋深層水の加圧水を噴霧するようにしている。
【００１７】
かかる海洋深層水を利用したエノキタケの栽培方法によれば、海洋深層水を栽培用培地の水分を調節する水として使用して収穫したエノキタケは、海洋深層水の作用によりエノキタケ特有のアクがなく、もともと視覚的要素と歯ごたえの食感を楽しむだけで味覚がほとんどないエノキタケに甘さを持たせることにより、鍋物だけでなく生で食すことも可能となって年間を通しての消費拡大をはかることができる。また、得られたエノキタケの中に海洋深層水に含まれている天然の微量元素（ミネラル）が有効に生かされており、健康用としても好ましい食品が得られる。
【００１８】
【発明の実施の形態】
以下図面に基づいて本発明にかかる海洋深層水を利用したエノキタケの栽培方法の具体的な実施形態を説明する。本発明ではエノキタケの栽培用培地を構成する培地基材の水分を調節する水の一部又は全部に、海面下２００メートル以深の深海から取水した海洋深層水を用いたことが大きな特徴となっている。
【００１９】
図１は本実施形態にかかるエノキタケの栽培工程例を示すフロー図であり、先ずステップ１で培地基材の原材料を用意する。この原材料としてオガクズとトウモロコシ穂軸の粉砕物を用いており、栄養源として米糠、フスマ、乾燥オカラ、ｐＨ調整剤として少量の消石灰及び水を用いる。オガクズは最低三ヶ月屋外に堆積して灌水により水を含ませたスギ又はマツを用いるのが好適である。オガクズとトウモロコシ穂軸の粉砕物との混合割合は容量比換算で７：３とし、消石灰添加による適正ｐＨは５．８〜６．２である。
【００２０】
ステップ１と並行してステップ２で海面下２００メートル以深の深海から取水した海洋深層水を用意する。
【００２１】
ステップ３では原材料に栄養源と海洋深層水を加えてミキサーで混合することにより栽培用培地を調製する。この時にオガクズの含水率を測定し加水量を計算し、培地含水に対して１０％程度の海洋深層水をシャワー状の散水装置により添加して培地含水率が６３％〜６５％になるように調整する。次にステップ４で自動ビン詰め機を用いて培地のビン詰めを行う。自動ビン詰め機は調製した培地を一定量ずつ栽培ビンに充填する装置であって、コンテナ送り込み機、ビン詰め機、穴あけ機、キャッパー（封栓機）によるラインを構成している。
【００２２】
次にステップ５で殺菌処理し、ステップ６の冷却処理を行う。ステップ５の殺菌処理は常圧殺菌法と高圧殺菌法とがあるが、常圧殺菌法として湿熱蒸気を殺菌釜に圧力をかけずに送り込み、培地内温度が９８℃〜１００℃で４時間殺菌処理する。また、高圧殺菌法として高圧釜内の空気を蒸気相と置換した後、１ｋｇ／ｃｍ^２の圧力まで加圧して１２０℃で約１時間の殺菌を行う。殺菌の目的はオガクズに含まれている有害菌とエノキタケの菌糸成長阻害物質を加熱処理で除去するとともに、エノキタケの菌糸がオガクズを分解しやすくするための柔軟化処理と、菌糸の蔓延を促進する目的で充填後の培地の中央部に開けた接種孔が崩れないように培地形状を固化させるためである。
【００２３】
ステップ６では殺菌処理の終了した培地の温度が９０℃以上の状態で殺菌釜より搬出し、除菌したクリーンな放冷室で殺菌後の培地が１５℃〜２０℃になるまで無菌的に放冷する。
【００２４】
次にステップ７で自動接種機により種菌の接種を行う。接種機は消毒用アルコールで消毒し、接種は無菌室内で１ビン当たり８〜１０ｇ程度行うのが良く、培地の表面を均一に覆うようにして種菌を植え付ける。種菌としては完璧に培養された健全なものを用いる。
【００２５】
次にステップ８で培養を行う。前記無菌的に接種された培地を接種室から培養室へ搬入し、純白のエノキタケでは培養温度は１４℃〜１８℃、湿度は６５％〜７５％で２４日〜２５日の培養を行う。培養室内の二酸化炭素濃度は３０００ｐｐｍ以下とし、換気にも配慮することが必要である。
【００２６】
次にステップ９により菌掻き機の爪を用いて菌掻き処理を行う。菌掻きとは培地から種菌を掻き取る処理を指しており、菌掻き後の菌床の乾燥を防止するため、菌床表面に加圧水を噴霧する。本実施形態では加圧水として海洋深層水を用いている。
【００２７】
菌掻き後は直ちに芽出し室に搬入して菌糸再生を行う。芽出しは温度１３℃〜１５℃で湿度は前半が９５％、後半は８０％〜９０％とし、二酸化炭素濃度１５００ｐｐｍ以下で８日〜１０日間管理する。芽出し終了後は低温に慣らす意味において芽出し室（１５℃）と後段の生育室（５℃〜６℃）の中間の温度の７℃〜１０℃で湿度７５％〜８５％、二酸化炭素濃度１５００ｐｐｍ以下で３日〜５日間管理する。
【００２８】
次にステップ１０の抑制処理を行う。この抑制は一ビン当たりの収量を高めるために低温と風、光による成長の抑制をはかることを目的としており、温度５℃〜６℃の低温で湿度６５％〜７５％、二酸化炭素濃度３０００ｐｐｍ以下で５日〜７日間保持する。純白色系の品種は抑制開始後２日目から２００ルクス程度の光を１日合計２時間以内で数回に分けて照射する。
【００２９】
次にステップ１１で子実体がビン口から３ｃｍ〜４ｃｍ伸びた頃に紙巻きを行う。紙巻きはエノキタケを真っ直ぐに伸ばすことを目的としており、高さ１２ｃｍ程度の巻き紙をビン口に巻いて固定する。更にステップ１２で生育を行う。生育は温度５℃〜６℃で湿度６５％〜７５％、二酸化炭素濃度１０００ｐｐｍ〜３０００ｐｐｍで１０日〜１５日間保持することにより、エノキタケが１４ｃｍ〜１６ｃｍの収穫に適した大きさに成長する。
【００３０】
次にステップ１３で収穫を行う。収穫は巻き紙を外してから手でもぎ取るのが良く、エノキタケの茎長１４ｃｍ〜１６ｃｍ、傘径１ｃｍ程度が収穫の適期である。ステップ１４では収穫したエノキタケを計量後に自動包装機を用いて包装処理して出荷に備える。
【００３１】
一般に培地素材の水分活性を高めるために無機塩類を多く含む塩水を使用することは培地内に塩分が蓄積されてしまうため好ましくないものとされているが、本実施形態によるエノキタケの栽培で使用する培地は一度だけであって繰り返して培地を使用することがないため、海洋深層水による塩分蓄積に関しては考慮する必要がなく、限度ぎりぎりまで海洋深層水を使用することができる。
【００３２】
本発明で採用した海洋深層水は、室戸岬沖の水深３２０メートル地点から取水した海水であり、深層水中に含まれている三態窒素のうち、アンモニア態窒素，亜硝酸態窒素はごく僅かであり、生物に与える影響は小さく、硝酸態窒素についても表層部では微量であったが、水深が増加するにつれて濃度が高まり、水深２００メートル以深の水中での無機溶存態窒素の９５％以上が硝酸態窒素で２４μＭ存在している。その他リン酸態リンが１．７μＭ、珪酸態珪素が４１μＭ溶存しており、いずれも表層部の５〜１０倍以上の栄養塩濃度を有している。
【００３３】
海洋深層水中に含まれている生体の発育上で必須の天然元素とは、Ｆｅ（鉄）、Ｉ（沃素）、Ｃｕ（銅）、Ｍｎ（マンガン）、Ｚｎ（亜鉛）、Ｃｏ（コバルト）、Ｍｏ（モリブデン）、Ｓｅ（セレン）、Ｃｒ（クロム）、Ｓｎ（スズ）、Ｖ（バナジウム）、Ｆ（フッ素）、Ｓｉ（ケイ素）、Ｎｉ（ニッケル）、Ａｓ（ヒ素）の１５元素であり、これらの元素が海洋深層水に全てバランス良く含まれていることが大きな特徴となっている。従って海洋深層水は海洋生物の生長とか増殖に対しても大きな潜在能力を秘めた海水であるといえる。このような潜在能力は、近年メダイやコンブ、深海サンゴ等の養殖実験に利用されて大きな成果を上げていることからも実証されている。特にノルウエー沖の海洋深層水は、フィヨルド深層水と呼ばれてサケ養殖に適していることが報告されている。
【００３４】
海洋深層水中の生菌数は、前記表１中に示したように表層水中のそれと比較して、１桁又はそれ以上少なくなっており、しかも病原生物はほとんど含まれていないため、海水に由来する魚病菌による病気に関する惧れは全くなく、食品に採用した際の安全性が極めて高いという大きな特徴がある。本発明はこのような海洋深層水に含まれている天然元素をエノキタケの栽培に採り入れることによって、生体の発育を促進するという従来の健康食品では実現することができない特性を持つ食品を提供することができる。
【００３５】
【発明の効果】
以上詳細に説明したように、本発明によれば、海洋深層水を培地基材の水分調節用として使用して収穫したエノキタケは、海洋深層水の作用によりエノキタケ特有のアクがなく、もともと味覚がほとんどないエノキタケに甘さを持たせることにより、消費者は生鮮食料品と同様に生のエノキタケをサラダ感覚で食すことができる。従って冬場の鍋物シーズンに限らず、年間を通して常時エノキタケを消費者に提供することが可能となり、生産者にとっては売上高の増加が期待できるとともに消費者にとっても食用に適したまろやかな味わいを持ち健康面からも好ましいエノキタケをいつでも食べることができる。
【００３６】
特に培地基材の水分調節用としての使用以外に、培地にエノキタケ種菌を接種して培養後、菌掻き処理した菌床表面に噴霧する加圧水として海洋深層水を用いることにより、得られた食品の中に海洋深層水に含まれている各種の栄養塩類及び微量元素等のミネラル成分の多くが補給され、海洋深層水のミネラルバランスを再現した健康食品が提供される。
【図面の簡単な説明】
【図１】本実施形態にかかるエノキタケの栽培工程例を示すフロー図。
【符号の説明】
１…原材料
２…海洋深層水
３…培地調製工程
４…ビン詰め工程
５…殺菌工程
６…冷却工程
７…接種工程
８…培養工程
９…菌掻き工程
１０…抑制工程
１１…紙巻き工程
１２…生育工程
１３…収穫工程
１４…包装工程[0001]
TECHNICAL FIELD OF THE INVENTION
In the present invention the cultivation of Flammulina that uses culture bottles, the deep sea water, characterized in that using the deep sea water which has intake from deep sea water as a sea bottom 200 m or deeper in order to adjust the moisture of the cultivation medium The present invention relates to a method for cultivating enokitake mushrooms .
[0002]
[Prior art]
In the production of d Nokitake using cultivation bottles conventionally cedar as medium base material and a pulverized product and rice bran corncob added as a nutrient source in the sawdust of conifer pine like, tap water or underground water A medium is prepared by adjusting the water content to 63% to 65% while adding, and the medium is packed in a plastic container, sterilized by pressure, inoculated with an inoculum, and cultured for 23 to 25 days. In order to promote germination, a method is generally employed in which the seeds of the enokitake mushrooms are harvested after a bacterial scraping treatment, and the fruiting bodies of the enokitake mushrooms are kept at a certain height by inhibition, cigarette winding, and growth.
[0003]
Sawdust used as a base material for the enokitake mushroom includes hardwoods such as Japanese oak and cypress in addition to the above-mentioned conifers such as cedar and pine. By removing the mycelial growth inhibitor such as resin contained in sawdust, water is included over time. In recent years, the medium has been changed to a medium in which a certain amount or a whole amount of crushed corn cob is mixed with sawdust, but after a certain amount of rice bran is added to the medium base material, the water content is measured to be 63%. The amount of water required to reach ~ 65% is calculated and water is added to prepare a culture medium.
[0004]
Enokitake mushrooms decompose nutrients in the medium by the action of enzymes, and grow by absorbing nutrients dissolved in the solution in the medium.However, water conditions in the medium are important to promote the action of enzymes. is there. Especially all metabolism of Flammulina mycelia from being carried through the water, the content of free water Flammulina is available to improve the generation amount and the quality of the fruit body, i.e. as possible the water activity in the medium It needs to be raised.
[0005]
Therefore, conventionally, it has been considered important to select a medium material having high water retention and to increase the water activity. It is known that the function of increasing the water activity is promoted by adding inorganic salts.However, the use of salt water containing a large amount of inorganic salts accumulates salts in the culture medium. No salt water is used to control the water content of various cultivation media.
[0006]
On the other hand, recently, the cleanliness and abundant mineral components of deep ocean water have attracted the attention of consumers and have triggered a boom, and the water that has been desalinated from the deep ocean has entered the drinking water field. It is in. The above-mentioned deep ocean water is practically withdrawn off Cape Muroto and several other places, and it is seawater in an environment where wind waves and convection and mixing due to surface temperature changes usually do not occur on the surface of the ocean. It is not affected by marine pollution caused by harmful substances such as various oils, chemicals, and pesticides used, and has very little dissolved organic matter in seawater and is extremely clean from a microbial point of view. It has the feature of. Water temperature is as low as 13 ° C. or less annually and contains many natural elements required by the human body.
[0007]
Table 1 is a list showing the results of analysis of various items of the ocean surface water and the deep ocean water. Looking at the general items, the average water temperature is 21 ° C. for the ocean surface water and 13.1 ° C. for the deep ocean water. PH is 7.87 to 8.19, DO is 7.28 mg / L to 8.33 mg / L, and TOC is 0.98 mg / L to 1.60 mg / L. In both cases, the deep sea water is lower, but the viable cell count is 10 ² in the deep sea water as compared with 10 ³ to 10 ^{4 in the} surface water of the sea, which is an order of magnitude lower.
[0008]
[Table 1]

[0009]
In terms of nutrients as mineral components, NO ₃ -N is 1.49 μg-at / L for ocean surface water, 25.9 μg-at / L for deep ocean water, and 0.34 μg for PO ₄ -P. -At / L: 1.65 μg-at / L; SiO ₂ -Si: 13.6 μg-at / L; 64.2 μg-at / L, which is much larger in deep ocean water. ing. Analysis results have also been obtained that the content of deep ocean water is higher than that of ocean surface water for other trace elements.
[0010]
Further, as a result of analyzing the desalinated water of deep sea water by atomic absorption spectrometry, it was found that calcium contained 0.4 mg / L and magnesium contained 1.0 mg / L. Furthermore, the concentrated water of the deep ocean water was similarly analyzed by atomic absorption spectrometry, and as a result, it was found that calcium contained 560 mg / L and magnesium contained 1700 mg / L.
[0011]
[Problems to be solved by the invention]
As described above, rice bran is added to the ground material of sawdust and corn cob as a culture medium base, and a medium whose moisture is adjusted is packed in a plastic container, inoculated with a seed bacterium, and after the fungi are scraped, the suppression, cigarette winding, and growth are performed. The method of harvesting enokitake mushrooms whose fruit body has a certain height is only to enjoy the pure white visual element of the obtained enokitake and the chewy texture, especially the smell unique to enokitake itself There is no sweetness, and the fact is that it is used only for the pot season. In addition, prices in the market continue to be sluggish due to oversupply, and there is an urgent need to increase consumption not only in winter but also in summer.
[0012]
In particular, the enokitake mushrooms that have been used in the past are particular about only the yield, the shelf life, and the appearance, and the taste is in the process of being developed. Furthermore, the food does not contain natural trace elements (minerals) required by the human body, and there is a problem that foods satisfactory for health foods have not been obtained. In particular, recently, the importance of naturally occurring trace elements has been reviewed.
[0013]
On the other hand, seawater contains a large amount of trace elements, and is excellent as a salt to be added to beverages and other foods. However, in modern times when marine pollution is advanced, surface water in seawater cannot be added as it is. Therefore, recently, water obtained by desalinating deep ocean water is often used. However, many mineral components such as various nutrients and trace elements are often removed during desalination work. There is a problem that it is difficult to achieve the mineral balance of the deep ocean water in it.
[0014]
Therefore, the present invention solves such problems of the conventional enokitake and improves not only the visual element and texture but also the taste, and a large amount of natural traces contained in deep sea water. An object of the present invention is to provide a method for cultivating enokitake mushrooms using deep sea water, which can increase consumption throughout the year by providing enokitake mushrooms containing elements (minerals).
[0015]
[Means for Solving the Problems]
For the present invention to achieve the above object, stuffed media prepared by mixing the deep ocean water and water intake from the deep sea of culture Chimoto material under 200 m sea level deeper cultivation bottle, sterilized, it was cooled Flammulina velutipes The basic method is a method of cultivating Enokitake mushrooms using deep sea water that is inoculated with seed bacteria, cultured, scraped, controlled, cigarettes, grown and harvested.
[0016]
Also, so as to spray after culture was inoculated Flammulina inoculum culture ground, pressurized water deep seawater were intake from bacteria scraped treated mushroom bed surface deep sea ocean surface under 200 m or deeper.
[0017]
According to the method for cultivating Enokitake mushrooms using such deep ocean water , enokitake mushrooms harvested using deep ocean water as water for adjusting the moisture content of the cultivation medium do not have the peculiar enokitake due to the action of deep ocean water, By adding sweetness to the enokitake, which has a taste that is almost enjoyable by simply enjoying the visual elements and the texture of the chewy texture, it becomes possible to eat not only in pots, but also raw, which can increase consumption throughout the year. . In addition, natural trace elements (minerals) contained in deep-sea water are effectively utilized in the obtained enokitake mushrooms , so that foods that are preferable for health can be obtained.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, specific embodiments of a method for cultivating Enokitake mushrooms using deep ocean water according to the present invention will be described with reference to the drawings. In the present invention, a major feature is that deep or deep ocean water taken from deep sea 200 m or less below the sea surface is used for part or all of the water that regulates the moisture content of the culture medium constituting the culture medium for enokitake mushrooms. I have.
[0019]
FIG. 1 is a flowchart showing an example of a cultivation process of Enokitake mushroom according to the present embodiment. First, in step 1, raw materials for a culture medium base material are prepared. Sawdust and corn cob pulverized materials are used as raw materials, and rice bran, bran, dried okara, and a small amount of slaked lime and water are used as nutrients. It is preferable to use cedar or pine that has been accumulated outdoors for at least three months and filled with water by irrigation. The mixing ratio of sawdust and corn cob is 7: 3 in terms of volume ratio, and the appropriate pH by adding slaked lime is 5.8 to 6.2.
[0020]
In parallel with step 1, in step 2, deep ocean water taken from deep sea 200 m or less below sea level is prepared.
[0021]
In step 3, a cultivation medium is prepared by adding a nutrient source and deep sea water to the raw materials and mixing them with a mixer. At this time, the water content of the sawdust is measured and the amount of water added is calculated, and about 10% of the deep sea water is added to the water content of the medium by a shower watering device so that the water content of the medium becomes 63% to 65%. adjust. Next, in step 4, the medium is bottled using an automatic bottler. The automatic bottling machine is a device for filling a cultivation bottle with a prepared medium by a predetermined amount, and constitutes a line including a container feeding machine, a bottling machine, a boring machine, and a capper (sealing machine).
[0022]
Next, sterilization processing is performed in step 5 and cooling processing in step 6 is performed. Sterilization treatment in step 5 includes normal pressure sterilization and high pressure sterilization. As normal pressure sterilization, wet heat steam is sent to the sterilization pot without applying pressure, and sterilization is performed at 98 ° C to 100 ° C in the culture medium for 4 hours. To process. After the air in the autoclave is replaced with a vapor phase, the autoclave is pressurized to a pressure of 1 kg / cm ² and sterilized at 120 ° C. for about 1 hour. The purpose of sterilization is to remove harmful bacteria and enokitake mushroom mycelium growth inhibitory substances contained in sawdust by heat treatment, and to soften the fungus to make it easier to decompose sawdust, and to promote the spread of hyphae. This is for solidifying the shape of the medium so that the inoculation hole opened in the center of the medium after filling for the purpose does not collapse.
[0023]
In Step 6, the medium after the sterilization treatment is carried out from the sterilization pot with the temperature of the medium being 90 ° C or higher, and aseptically released in a sterilized clean cooling room until the medium after sterilization reaches 15 ° C to 20 ° C. Let cool.
[0024]
Next, in step 7, the inoculum is inoculated by an automatic inoculator. The inoculation machine is disinfected with disinfecting alcohol, and the inoculation is preferably performed in a sterile room at a rate of about 8 to 10 g per bottle. A perfectly cultured and healthy inoculum is used.
[0025]
Next, culture is performed in step 8. The aseptically inoculated medium is carried from the inoculation room to the culture room, and the culture of pure white enokitake is performed at a culture temperature of 14 ° C. to 18 ° C. and a humidity of 65% to 75% for 24 to 25 days. The carbon dioxide concentration in the culture chamber should be 3000 ppm or less, and it is necessary to consider ventilation.
[0026]
Next, in step 9, the bacteria scraping process is performed using the nail of the bacteria scraper. Bacterial scraping refers to a process of scraping a seed bacterium from a culture medium, and pressurized water is sprayed on the surface of the bacterial bed in order to prevent drying of the bacterial bed after the bacterial scraping. In the present embodiment, deep sea water is used as pressurized water.
[0027]
Immediately after scraping the bacteria, they are transported to the sprouting room to regenerate the hypha. The germination is performed at a temperature of 13 ° C. to 15 ° C. and a humidity of 95% in the first half and 80% to 90% in the latter half, and is controlled for 8 to 10 days at a carbon dioxide concentration of 1500 ppm or less. After the sprouting is completed, the humidity is 75% -85% at a temperature between 7 ° C and 10 ° C, which is between the sprouting room (15 ° C) and the rear growth room (5 ° C to 6 ° C). For 3 to 5 days.
[0028]
Next, the suppression processing of step 10 is performed. The purpose of this suppression is to suppress the growth by low temperature, wind and light in order to increase the yield per bottle. At a low temperature of 5 ° C to 6 ° C, the humidity is 65% to 75%, and the carbon dioxide concentration is 3000 ppm or less. For 5 to 7 days. The pure white varieties are irradiated with light of about 200 lux from the second day after the start of suppression in several times within a total of 2 hours a day.
[0029]
Next, in step 11, paper winding is performed when the fruiting body extends 3 cm to 4 cm from the bottle mouth. The purpose of the paper roll is to straighten the enokitake mushroom, and a roll of paper about 12 cm in height is wound around the bottle mouth and fixed. Further, in step 12, growth is performed. Growth is maintained at a temperature of 5 ° C. to 6 ° C., a humidity of 65% to 75%, a carbon dioxide concentration of 1000 ppm to 3000 ppm for 10 to 15 days, and the enokitake grows to a size suitable for harvesting 14 cm to 16 cm.
[0030]
Next, harvesting is performed in step 13. It is good to harvest by hand after removing the wrapping paper. Enokitake is 14 cm to 16 cm long and the umbrella diameter is about 1 cm. In step 14, the harvested enokitake is weighed and packaged using an automatic packaging machine to prepare for shipping.
[0031]
Generally, it is considered unfavorable to use salt water containing a large amount of inorganic salts in order to increase the water activity of the medium material, since salt is accumulated in the medium, but it is used in cultivation of the enokitake mushroom according to the present embodiment. Since the medium is used only once and the medium is not used repeatedly, there is no need to consider the salt accumulation due to the deep sea water, and the deep sea water can be used as far as possible.
[0032]
The deep sea water employed in the present invention is seawater taken from a depth of 320 meters off Cape Muroto, and among the three forms of nitrogen contained in the deep water, ammonia nitrogen and nitrite nitrogen are very small. The effect on living organisms was small, and the amount of nitrate nitrogen was small in the surface layer, but the concentration increased as the water depth increased, and 95% or more of the inorganic dissolved nitrogen in water at a depth of 200 meters or less was nitrate. Present at 24 μM in nitrogen. In addition, 1.7 μM of phosphoric acid phosphorus and 41 μM of silicate silicon are dissolved, and each of them has a nutrient concentration 5 to 10 times or more that of the surface layer.
[0033]
The natural elements essential for the growth of living organisms contained in deep sea water are Fe (iron), I (iodine), Cu (copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr (chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel), As (arsenic) are 15 elements, It is a major feature that all these elements are contained in deep ocean water in a well-balanced manner. Therefore, it can be said that deep sea water has great potential for the growth and growth of marine life. Such potential has been demonstrated in recent years as a result of being used in aquaculture experiments on sea bream, kelp, deep-sea coral, and the like, and has achieved great results. In particular, deep sea water off the coast of Norway has been reported to be called fjord deep water and suitable for salmon farming.
[0034]
As shown in Table 1 above, the viable bacterial count in deep sea water is one digit or more lower than that in surface water, and it contains almost no pathogenic organisms. There is no concern about the disease caused by fish disease fungus, and it is a major feature that the safety when used in food is extremely high. The present invention provides a food having characteristics that cannot be realized by conventional health foods, in which natural elements contained in such deep ocean water are employed in cultivation of Enokitake mushrooms , thereby promoting the growth of living organisms. Can be.
[0035]
【The invention's effect】
As described above in detail, according to the present invention, enokitake mushrooms harvested by using deep ocean water for controlling the moisture content of the culture medium have no acne peculiar to the enokitake mushrooms due to the action of the deep ocean water , and the taste is originally felt. By adding sweetness to rare enokitake, consumers can eat raw enokitake like salads, just like fresh food. Therefore, it is possible to provide Enokitake mushrooms to consumers throughout the year, not only in the hot pot season during the winter season, and it is possible to expect an increase in sales for producers, and for consumers to have a mellow taste suitable for food and health. You can always eat good enokitake mushrooms.
[0036]
In particular, in addition to the use for controlling the water content of the culture medium, after inoculating the culture with Enokitake mushrooms, the deep-sea water is used as the pressurized water to spray on the surface of the bacterial bed that has been scraped, and the resulting food is obtained. Many mineral components such as various nutrients and trace elements contained in the deep sea water are replenished therein, and a health food reproducing the mineral balance of the deep sea water is provided.
[Brief description of the drawings]
FIG. 1 is a flowchart showing an example of a cultivation process of Enokitake mushroom according to the present embodiment.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Raw material 2 ... Deep sea water 3 ... Medium preparation process 4 ... Bottle filling process 5 ... Sterilization process 6 ... Cooling process 7 ... Inoculation process 8 ... Culture process 9 ... Bacteria scraping process 10 ... Suppression process 11 ... Cigarette winding process 12 ... Growth Process 13: Harvesting process 14: Packaging process

Claims (2)

A culture medium prepared by mixing the medium base material with the deep sea water taken from deep sea below 200 meters below sea level is filled in a cultivation bottle, sterilized, cooled, and then inoculated with a fungus enokitake to incubate, culture, scrape, inhibit, A method for cultivating enokitake mushrooms using deep seawater , characterized by harvesting by cigarette rolling, growing treatment. After culturing by inoculating Flammulina inoculum medium, utilizing deep sea water according to claim 1, wherein for spraying a pressurized water deep seawater were intake from deep-sea ocean surface under 200 m or deeper in the bacteria scraped treated mushroom bed surface Flammulina velutipes Cultivation method.

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