JPH02182116A - Production of mushroom - Google Patents
Production of mushroomInfo
- Publication number
- JPH02182116A JPH02182116A JP64000232A JP23289A JPH02182116A JP H02182116 A JPH02182116 A JP H02182116A JP 64000232 A JP64000232 A JP 64000232A JP 23289 A JP23289 A JP 23289A JP H02182116 A JPH02182116 A JP H02182116A
- Authority
- JP
- Japan
- Prior art keywords
- mushrooms
- mushroom
- taste
- color
- culturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000012258 culturing Methods 0.000 abstract 4
- DZKOKXZNCDGVRY-UHFFFAOYSA-N lenthionine Chemical compound C1SSCSSS1 DZKOKXZNCDGVRY-UHFFFAOYSA-N 0.000 abstract 2
- SYQNQPHXKWWZFS-YFKPBYRVSA-N (4s)-4-amino-5-ethoxy-5-oxopentanoic acid Chemical compound CCOC(=O)[C@@H](N)CCC(O)=O SYQNQPHXKWWZFS-YFKPBYRVSA-N 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 abstract 1
- CCRCUPLGCSFEDV-BQYQJAHWSA-N methyl trans-cinnamate Chemical compound COC(=O)\C=C\C1=CC=CC=C1 CCRCUPLGCSFEDV-BQYQJAHWSA-N 0.000 abstract 1
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 abstract 1
- 241000121220 Tricholoma matsutake Species 0.000 description 10
- 239000002609 medium Substances 0.000 description 4
- 239000003086 colorant Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 1
- 230000007910 cell fusion Effects 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
Landscapes
- Mushroom Cultivation (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、従来の茸に、別種の新しい色、味、香りを付
加して、好ましい色、味、香りのする茸を製造ずろ人工
裁培法に関するものである。Detailed Description of the Invention (Field of Industrial Application) The present invention is an artificial method for producing mushrooms with desirable colors, tastes, and scents by adding new colors, tastes, and scents to conventional mushrooms. It is related to cultivation methods.
（従来技術と問題点）
従来、茸（きのこ）の人工栽培は、その対象種類が少な
く、少数のエノキダゲ、椎茸、マツシブ−ルーム等の一
部が人工的に栽培されているに過ぎなかった。(Prior Art and Problems) Conventionally, the number of target species for artificial cultivation of mushrooms has been small, and only a small number of enokidage, shiitake mushrooms, and matsushi blooms have been artificially cultivated.
しかるに、最近、細胞融合法なるバイオテクノロジーと
関連して、従来にない新種、変種の茸が製造されるよう
になった。However, recently, new types and varieties of mushrooms that have never existed before have been produced in connection with biotechnology called cell fusion.
然るにそれらの製造は、細胞融合した胞子の菌を、培地
、培養液に接触させて、自然派生的に成長させたもので
、色、味、香り等は自然の成長にまかせきりであった。However, these products were manufactured by bringing the fused spores of bacteria into contact with a medium or culture solution and allowing them to grow naturally, leaving color, taste, aroma, etc. to be left to natural growth.
一方、日本の代表的な食用茸である松茸を例にとると、
毎年の生産量が大きくばらつく他、天然松茸の絶対晴が
少なく、高価である上、人工栽培が不可能である。On the other hand, if we take the matsutake mushroom, a representative edible mushroom in Japan, as an example,
In addition to the large variations in production each year, natural matsutake mushrooms rarely have a clear season, are expensive, and cannot be cultivated artificially.
然し、その天然松茸の香りの成分や、味の成分は、現代
科学で、その源である元素、もしくは化合物の物質名は
判明しており、他の形態が類値した茸に、色、味、香り
を付加する。−とが弯えられる。それは他の茸も同様で
ある。However, modern science has revealed the names of the elements or compounds that are the source of the aroma and flavor components of natural matsutake mushrooms, and the color and taste of other similar mushrooms have been determined. , adds fragrance. -The point is turned. The same goes for other mushrooms.
（解決する手段と作用）
その主旨とする解決策は、好ましい色、味、香りのある
茸の製造法に於いて、その製造に使用される培地、培養
液等に、その要求される色、味、香りの寄惨妾因の元素
、もしくは化合物を付加添加して、茸を人工的に栽培す
るものである。(Means and effects for solving the problem) The main solution is to produce mushrooms with a desired color, taste, and aroma by adding the desired color to the medium, culture solution, etc. used for the production. Mushrooms are artificially cultivated by adding elements or compounds that affect taste and aroma.
この方法が有効なのは、茸の胞子の発達成長する菌が単
純な細胞であり、培地、培養液に含まれるこれらの付加
要因である元素もしくは化合物を開学単純に吸収、展写
し易い為である。特に味、香りの成分に、この傾向が著
しい。This method is effective because the mushroom spores develop and grow because the bacteria are simple cells and can easily absorb and spread these additional elements or compounds contained in the medium or culture solution. . This tendency is particularly noticeable for taste and aroma components.
例として、カナダ産のＦ１茸（天然松茸に形態が類似し
ている）の培地に、天然松茸の香りの成分を湿潤添加し
た後、発達成長した茸は、松茸の香りを十分取り込んで
おり、天然松茸に劣らなかった。As an example, after adding a component of the scent of natural matsutake mushrooms to a culture medium of F1 mushrooms grown in Canada (similar in shape to natural matsutake mushrooms), the mushrooms that have developed and grown fully incorporate the scent of matsutake mushrooms. It was as good as natural matsutake mushrooms.
このように、簡単に、好ましい目的の人工栽培に効果的
である。食紅や、香り、味等の源である元素もしくは化
合物の混合使用が可能な他、食用」−１無害な茸には全
て適用出来る。Thus, it is simple and effective for artificial cultivation for desired purposes. In addition to being able to use a mixture of food coloring, elements or compounds that are the source of fragrance, taste, etc., it is also applicable to all edible mushrooms.
（実施例）
カナダ産のＦｌ茸の培地に、天然松茸の香りの成分を添
加、湿潤状態で成育したところ、天然松茸に劣らない香
りのする、形態も天然松茸に類似した茸が得られた。(Example) When a component with the scent of natural matsutake mushrooms was added to a medium of Canadian Fl mushrooms and grown in a moist state, mushrooms with a scent comparable to natural matsutake mushrooms and a shape similar to natural matsutake mushrooms were obtained. .
（効果）
このように、本方法によって、簡便に好ましい色、味、
香りのする茸が人工的に栽培出来る。(Effects) In this way, this method allows you to easily achieve desirable colors, tastes,
Scented mushrooms can be grown artificially.
Claims (1)
法に於いて、その方法に使用する培地、培養液等に、そ
の色、味、香りの寄与要因となる元素、もしくは化合物
を付加添加して、人工的に栽培することを特徴とする茸
の製造法In a method for producing mushrooms with desired color, taste, and aroma, elements or compounds that contribute to the color, taste, and aroma are added to the medium, culture solution, etc. used in the method. Mushroom production method characterized by artificially cultivating mushrooms by adding
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP64000232A JPH02182116A (en) | 1989-01-04 | 1989-01-04 | Production of mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP64000232A JPH02182116A (en) | 1989-01-04 | 1989-01-04 | Production of mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02182116A true JPH02182116A (en) | 1990-07-16 |
Family
ID=11468221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP64000232A Pending JPH02182116A (en) | 1989-01-04 | 1989-01-04 | Production of mushroom |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02182116A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100965722B1 (en) * | 2009-04-24 | 2010-06-24 | 농업회사법인주식회사 뜰아채 | Mushroom culture, preparation methods of the same, and the functional foods comprising the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52127851A (en) * | 1976-04-12 | 1977-10-26 | Tsuneto Yoshii | Culture method for artificial matsutake mushroom by modeling matsuoji to character and shape of matsutake |
| JPS5916732A (en) * | 1982-06-21 | 1984-01-27 | Sumitomo Rubber Ind Ltd | Oil-pressure cylinder for oil-pressure press for vulcanization |
| JPS6391016A (en) * | 1986-10-03 | 1988-04-21 | 柚木 哲 | Production of shiitake containing germanium |
-
1989
- 1989-01-04 JP JP64000232A patent/JPH02182116A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52127851A (en) * | 1976-04-12 | 1977-10-26 | Tsuneto Yoshii | Culture method for artificial matsutake mushroom by modeling matsuoji to character and shape of matsutake |
| JPS5916732A (en) * | 1982-06-21 | 1984-01-27 | Sumitomo Rubber Ind Ltd | Oil-pressure cylinder for oil-pressure press for vulcanization |
| JPS6391016A (en) * | 1986-10-03 | 1988-04-21 | 柚木 哲 | Production of shiitake containing germanium |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100965722B1 (en) * | 2009-04-24 | 2010-06-24 | 농업회사법인주식회사 뜰아채 | Mushroom culture, preparation methods of the same, and the functional foods comprising the same |
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