JPH0220283A - Method for increasing fragrant component of matsutake mushroom - Google Patents
Method for increasing fragrant component of matsutake mushroomInfo
- Publication number
- JPH0220283A JPH0220283A JP63168678A JP16867888A JPH0220283A JP H0220283 A JPH0220283 A JP H0220283A JP 63168678 A JP63168678 A JP 63168678A JP 16867888 A JP16867888 A JP 16867888A JP H0220283 A JPH0220283 A JP H0220283A
- Authority
- JP
- Japan
- Prior art keywords
- matsutake
- culture
- mycelia
- matsutakeol
- content
- 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.)
- Granted
Links
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 7
- 230000001965 increasing effect Effects 0.000 title abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 230000002708 enhancing effect Effects 0.000 claims description 4
- VSMOENVRRABVKN-QMMMGPOBSA-N (R)-oct-1-en-3-ol Chemical compound CCCCC[C@@H](O)C=C VSMOENVRRABVKN-QMMMGPOBSA-N 0.000 abstract description 12
- 239000007788 liquid Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000003068 static effect Effects 0.000 abstract description 2
- 238000009987 spinning Methods 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000306 component Substances 0.000 description 8
- 239000002609 medium Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Landscapes
- Mushroom Cultivation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、マツタケ香気成分を増強する方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for enhancing matsutake mushroom aroma components.
更に詳細には、本発明は、マツタケの香りの主成分であ
るマツタケオールを著しるしく増加せしめる方法に関す
るものである。More specifically, the present invention relates to a method for significantly increasing matsutakeol, which is the main component of the fragrance of matsutake mushrooms.
本発明のマツタケ香気成分の増強法によれば、菌糸体及
び培養液中にマツタケ香気成分の主成分であるマツタケ
オールを従来の約３〜１５倍量蓄積させることができる
ので、香気成分豊かなマツタケの菌糸体又は培養液を食
品素材として提供できるものである。According to the method for enhancing matsutake aroma components of the present invention, it is possible to accumulate matsutakeol, which is the main component of matsutake aroma components, in the mycelium and culture solution in an amount approximately 3 to 15 times the conventional amount. Matsutake mycelium or culture solution can be provided as a food material.
（従来技術）
一般に、マツタケ子実体を人工的に栽培するのは不可能
に近く、未だシイタケなどのように人工栽培ができたと
の報告はなされていない。(Prior Art) Generally, it is nearly impossible to artificially cultivate Matsutake fruiting bodies, and there have been no reports yet that it has been possible to cultivate Matsutake fruiting bodies artificially like Shiitake.
一方、マツタケ菌糸体は液体培養が可能であり、綿状の
菌体を得るために、しばしばマツタケ菌糸体は液体培養
されている。On the other hand, Matsutake mycelium can be cultured in liquid, and Matsutake mycelium is often cultured in liquid to obtain flocculent cells.
また、最近では、マツタケ菌糸体を回転振盪培養して、
固まった菌糸体を製造することが試みられている。In addition, recently, Matsutake mycelium has been cultured using rotary shaking.
Attempts have been made to produce hardened mycelium.
（発明が解決しようとする問題点）
しかし、従来のマツタケ菌糸体の液体培養では、マツタ
ケオールの含量が天然マツタケの１／２０程度で、得ら
れたマツタケ菌糸体の香りが少く、食品素材としての価
値が低かった。(Problems to be Solved by the Invention) However, in the conventional liquid culture of Matsutake mycelium, the content of Matsutake all is about 1/20 of that of natural Matsutake, and the obtained Matsutake mycelium has little fragrance, so it cannot be used as a food material. was of low value.
（問題点を解決するための手段）
本発明者らは、液体培養におけるマツタケ菌糸体のマツ
タケオールの含有量を高めるために鋭意研究した結果、
マツタケ菌糸体を培養した後、培着物を培養温度より低
温度下に１０時間以上置くことによって、菌体及び培養
液中にマツタケオールが３〜１５倍量に高められること
を知ったのである。(Means for solving the problem) As a result of intensive research by the present inventors to increase the content of Matsutake all in Matsutake mycelium in liquid culture,
They learned that after culturing Matsutake mycelium, by keeping the culture at a temperature lower than the culture temperature for 10 hours or more, the amount of Matsutakeol in the cells and culture solution can be increased 3 to 15 times.
本発明は、マツタケ菌糸を１０〜３０℃で培養した後、
培養物を培養温度より低温度下に１０時間以」二、より
好ましくは１５時間以」二置き、マツタケ香気成分を増
加せしめることを特徴とするマツタケ香気成分の増強法
である。In the present invention, after culturing Matsutake mycelia at 10 to 30°C,
This is a method for enhancing matsutake aroma components, which is characterized in that the culture is kept at a temperature lower than the culture temperature for at least 10 hours, more preferably for at least 15 hours, to increase the aroma components of matsutake mushrooms.
本発明においては、ます、マツタケ菌糸が２週間〜３ケ
月間培養される。In the present invention, Matsutake mycelium is cultured for 2 weeks to 3 months.
マツタケ菌糸としては、マツタケ子実体から分離した菌
糸、固体培地に継代培養したマツタケ菌糸、入手可能な
寄託菌糸などいずれでもよい。The Matsutake hyphae may be any hyphae isolated from Matsutake fruiting bodies, Matsutake hyphae subcultured on a solid medium, available deposited hyphae, or the like.
マツタケ菌糸を液体培地に接種し、静置培養、旋回培養
、振盪培養、回転振盪培養などによって１０〜３０℃、
好ましくは２４〜２６℃で２週間以上培養し、菌体の増
殖を行う。Matsutake mycelium was inoculated into a liquid medium, and cultured at 10 to 30°C by static culture, rotation culture, shaking culture, rotary shaking culture, etc.
Preferably, the cells are cultured at 24 to 26° C. for two weeks or more to multiply the bacterial cells.
液体培地としては通常用いられるものならば何でもよい
が、培地成分では、
Ｃ源としてニゲルコース、フラグ１〜−ス、マンノース
等、
酸、ペグ１〜ン、バクト・ソイ１〜ン、モルト・エキス
、コーンステイー
プリ力、酵母エキス等、
して ネシュウム、カルシュラム等、が適宜使
用される。Any liquid medium that is normally used can be used, but the culture medium components include C sources such as nigercose, flag-1~-su, mannose, etc., acids, peg-1-1, bacto-soy-1~, and malt extract. , corn starch extract, yeast extract, etc., nesium, calsulam, etc. are used as appropriate.
また−船釣には、バクト・ソイトン０．０５〜０．１５
％、酵母エキス０．０５〜０．１５％、ブドウ糖１．０
〜２，０％、ｐＨ＝３〜６、好ましくはｐＨ＝５．０の
培地で」−分である。Also - for boat fishing, Bakuto Soiton 0.05-0.15
%, yeast extract 0.05-0.15%, glucose 1.0
~2.0% in a medium with pH=3-6, preferably pH=5.0"-min.
２週間〜３ケ月間の培養によって、綿状菌糸体、ボール
状菌糸体などが得られるが、１１ずれの菌糸体もマツタ
ケオールの含有量は少く、マツタケ子実体のマツタケオ
ールの含有量の１７２０程度に過ぎない。By culturing for 2 weeks to 3 months, cotton-like mycelium, ball-shaped mycelium, etc. can be obtained, but the mycelium of 11 times has a low content of matsutakeol, which is 1720% of the content of matsutakeol in the fruiting body of Matsutake. It's just a matter of degree.
得られた菌糸体培養物は、培養液のまま又は培養液を一
部追加したり、一部除去したりして、２．０〜１５℃で
、できるだけ低温度下好ましくは２．０〜８°Ｃ程度に
放置される。The obtained mycelial culture may be grown in the culture solution as it is or by adding or removing a portion of the culture solution at a temperature as low as 2.0 to 15°C, preferably 2.0 to 8°C. It is left at around °C.
放置時間は２０時間以上で、好ましくは２４〜７２時間
程度である。The standing time is 20 hours or more, preferably about 24 to 72 hours.
マツタケ菌糸体培養物を低温度下に２０時間以上放置し
ておくことによって、菌糸体中及び培養液中におけるマ
ツタケオールの含量が著しるしく増加し、培養物の菌糸
体及び培養液の約３〜１５倍にも上昇するものである。By leaving the matsutake mycelium culture at low temperature for more than 20 hours, the content of matsutakeol in the mycelium and the culture solution increases significantly, and the content of matsutakeol in the mycelium and culture solution increases significantly. This is an increase of ~15 times.
マツタケオール含量の高くなったマツタケ菌糸体は各種
マツタケ食品の素材として有効に利用され、また、マツ
タケオール含量の高くなった培養液は、適宜噴霧乾燥す
るなどしてマツタケ香り付は素材として利用することが
できる。Matsutake mycelium with a high matsutake all content can be effectively used as a material for various matsutake foods, and the culture solution with a high matsutake all content can be appropriately spray-dried to make matsutake flavored materials. be able to.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
マツタケ菌糸を３００ｍＱ三角フラスコに入れたバクト
・ソイトン０．１５％、酵母エキス０．１５％、ブドウ
糖２％、ｐＨ５，０からなる液体培地１００ｍ１２に接
種した。２５℃、５０ｒｐｍ、暗所下回転振盪培養を行
った。１ケ月毎に培地を交換し植えついで計２ケ月間培
養した後に５℃に３０ｈｒ放置した。Example Matsutake mycelia were inoculated into 100 ml of a liquid medium containing 0.15% Bacto soyton, 0.15% yeast extract, 2% glucose, pH 5.0 in a 300 mQ Erlenmeyer flask. Rotary shaking culture was performed at 25°C, 50 rpm, and in the dark. After culturing for a total of 2 months by replacing the medium every month and planting, the plants were left at 5° C. for 30 hours.
低温度下の放置前と放置後のマツタケオール含量を測定
した。結果は表１に示される。The matsutakeol content was measured before and after being left at low temperature. The results are shown in Table 1.
表１
表１から明らかなように、低温刺激により、かなりのマ
ツタケオール上昇がみられた。Table 1 As is clear from Table 1, a considerable increase in matsutakeol was observed due to low temperature stimulation.
代理人 弁理士 戸 １）親 男Agent Patent Attorney 1) Parent Male
Claims (1)
た後、培養物を培養温度より低温度下に１０時間以上置
き、マツタケ香気成分を増加せしめることを特徴とする
マツタケ香気成分の増強法。(1) A method for enhancing Matsutake aroma components, which comprises culturing Matsutake mycelium at a culture temperature of 10 to 30°C, and then leaving the culture at a temperature lower than the culture temperature for 10 hours or more to increase Matsutake aroma components. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63168678A JPH0757182B2 (en) | 1988-07-08 | 1988-07-08 | Method for enhancing matsutake mushroom aroma components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63168678A JPH0757182B2 (en) | 1988-07-08 | 1988-07-08 | Method for enhancing matsutake mushroom aroma components |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0220283A true JPH0220283A (en) | 1990-01-23 |
| JPH0757182B2 JPH0757182B2 (en) | 1995-06-21 |
Family
ID=15872454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63168678A Expired - Fee Related JPH0757182B2 (en) | 1988-07-08 | 1988-07-08 | Method for enhancing matsutake mushroom aroma components |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0757182B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1226748A1 (en) * | 2001-01-26 | 2002-07-31 | The University of Tokyo | Method of forming an artificial shiro of matsutake |
| CN103098649A (en) * | 2013-01-31 | 2013-05-15 | 上海市农业科学院 | Method capable of rapidly evaluating extent of low temperature injury of straw mushroom |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52148651A (en) * | 1976-06-02 | 1977-12-10 | Hayashikane Sangyo | Method of making mushroom spawn food |
| JPH01101880A (en) * | 1987-10-14 | 1989-04-19 | Seiichi Murata | Rockwool cultivation of 'matsutake' mushroom |
-
1988
- 1988-07-08 JP JP63168678A patent/JPH0757182B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52148651A (en) * | 1976-06-02 | 1977-12-10 | Hayashikane Sangyo | Method of making mushroom spawn food |
| JPH01101880A (en) * | 1987-10-14 | 1989-04-19 | Seiichi Murata | Rockwool cultivation of 'matsutake' mushroom |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1226748A1 (en) * | 2001-01-26 | 2002-07-31 | The University of Tokyo | Method of forming an artificial shiro of matsutake |
| CN103098649A (en) * | 2013-01-31 | 2013-05-15 | 上海市农业科学院 | Method capable of rapidly evaluating extent of low temperature injury of straw mushroom |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0757182B2 (en) | 1995-06-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |