JPH0851954A - Spherical body of mushroom mycelia and manufacture - Google Patents

Abstract

PURPOSE:To obtain a mushroom mycelium-based food free from smell of mushroom, etc., keeping nutritive value characteristic of the mushroom and applicable to various kinds of food material. CONSTITUTION:The spherical body of mushroom mycelia is obtained by culturing mushroom mycelium, adding the obtained mycelia into an aqueous liquid of sodium alginate in the presence of vitamin C and adding the obtained mixed liquid of the mycelia and sodium alginate to an aqueous liquid of calcium chloride. The obtained spherical body of mushroom mycelia is a body immobilized with alginic acid and has a diameter of 1mm to 3cm.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mushroom mycelium useful as a health food, and more particularly to a novel form of a mushroom mycelium and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Mushrooms are used as low-calorie foods, either raw or dried, as they are or after being processed. In addition, it may be used as a powder or decocted like Ganoderma lucidum.

As described above, the mushrooms that we usually eat are the part (flower) of the mushroom umbrella called the fruiting body, but the mushroom has a part called the mycelium before becoming the fruiting body. Most of the life of a mushroom lives in the form of mycelium. This mycelium accumulates nutrients for blooming flowers for the next generation, and in recent years, mushroom-based mycelium-based foods have emerged paying attention to their nutritional value.

[0004] For example, powders, tablets, drinks and the like obtained by processing mycelia of mushrooms such as Reishi and shiitake mushrooms can be seen, but in many cases, mushrooms do not like mushrooms because they retain the unique smell and taste of mushrooms. It tends to be shunned by people. If excessive treatment is applied to avoid this, the nutritional components of the mushroom mycelium will be impaired. In addition, these processed foods are essentially just used as they are, and lack in applicability as foods.

[0005]

The object of the present invention is to allow mushrooms to be eaten without leaving the smell and taste of mushrooms while retaining the natural nutritional value of mycelium, and to be applied to various food materials. The purpose is to obtain a novel food based on mushroom mycelium.

The present inventor, as a result of repeated research to achieve this object, has come up with a means by which the mushroom mycelium can be stabilized in a raw state, and based on this, a new form of mushroom mycelium is produced. We were able to.

That is, according to the present invention, mycelium produced by culturing mushrooms is added to an aqueous solution of sodium alginate in the presence of vitamin C, and the mixture of the obtained mycelium and sodium alginate is added to an aqueous solution of calcium chloride. Thus, a method for producing a mushroom mycelium, which comprises forming a spherical mushroom mycelium and washing the mycelium, is provided. Further, according to the present invention, a stable spherical mushroom mycelium having a diameter of 1 mm to 3 cm can be obtained by such a method.

The features of the mushroom mycelium of the present invention and the method for producing the same are described below in detail according to the steps of production.

First, a mushroom medium (inoculum) is aseptically inoculated into a sterilized medium for culturing. Preferred examples of mushrooms for carrying out the present invention are Ganoderma lucidum, Ganoderma lucidum, Shimeji mushroom, Shiitake mushroom. Cultivation can be performed using a solid medium, but it is preferably performed using a liquid medium. Culture temperature is 25 ° C, culture time is 120 hours (5 days) ~
240 hours (10 days)

Preferred media for use in the present invention include natural media such as YMG liquid medium or synthetic media such as Tuapeck liquid medium. When using agar medium, about 15 g of agar powder is added to 1000 ml of liquid medium and dissolved. Cultivation is generally performed by adding 3 to 5 g of the inoculum to 200 ml of the liquid medium.

After completion of the culture as described above, the mycelium formed is separated from the medium and then added to the sodium alginate aqueous solution as the next step. Separation of mycelium and medium,
For example, the mycelia are roughly separated from the culture solution by a centrifuge and then filtered with a paper filter (filter paper). The mycelium is originally milky white to white, but the mycelium thus obtained is usually brownish brown with some color of the medium, and it seems that thin threads are wet and entangled. Is in a state.

According to the present invention, the mycelium produced by culturing the mushroom fungus as described above is added to the sodium alginate aqueous solution. Here, one of the features of the present invention is that this addition is performed in the presence of vitamin C. That is, the present inventor has found that by adding the mycelium to the sodium alginate aqueous solution to which vitamin C is added, a stable spherical mycelium that is not discolored or broken later can be obtained. The reason for this seems to be that the presence of vitamin C suppresses the growth of mycelia. Vitamin C is usually 2 to 5 W / with respect to the sodium alginate aqueous solution.
It is preferable to add V%.

Further, the present inventor has found that it is best to set the concentration of the sodium alginate aqueous solution to 2 to 4% by weight. That is, when the concentration of sodium alginate is lower than this, the mycelium sinks, while when it is high, the mycelium floats. By maintaining the concentration of sodium alginate at a suitable level, a uniform mixture of mycelium and sodium alginate can be obtained, which can be easily added later to the aqueous calcium chloride solution, and a stable spherical mushroom mycelium can be obtained. The mycelium is added to the sodium alginate aqueous solution in a proportion of 20 to 30% by weight, and after the addition, it is usually stirred for 30 minutes to 1 hour.

The sodium alginate aqueous solution contains
It is preferable to add natural materials such as chlorella, royal jelly, β-carotene and the like for coloring and nutritional enhancement according to desired characteristics of food. These materials are usually 5-10
It is added in a percentage by weight. Further, maltose may be added as a flavor at a ratio of, for example, about 5 to 10% by weight.

The mycelium / sodium alginate mixed solution containing vitamin C obtained as described above (which optionally contains other natural materials such as those mentioned above and maltose) is an aqueous solution of calcium chloride. Added to.
This addition is performed by dropping a mushroom mycelium / sodium alginate mixed solution into the calcium chloride aqueous solution. FIG. 1 schematically shows a device (perspective sectional view) suitable for performing this operation. This device is generally made of stainless steel, and as shown in the figure, the mushroom mycelium / sodium alginate mixed solution is put into the upper tank 1 having a hole in the bottom, and this is stored in the lower tank 2 through the hole in the bottom. Sterilized calcium chloride aqueous solution (concentration is 0.1
0.3 M). When the mycelium / sodium alginate mixture is dropped and comes into contact with the calcium chloride aqueous solution,
Spherical (bead-shaped) mushroom mycelium 3 is immediately formed,
Let stand for 30 minutes to stabilize.

The size of the holes at the bottom of the upper tank for containing the mushroom mycelium / sodium alginate mixed solution is usually 1 mm to 1 cm in diameter, and the density thereof is 80 to 100 cells / square m. By doing so, it is possible to efficiently obtain mushroom mycelium having a diameter of 1 mm to 3 cm without the spherical shapes sticking to each other.

The mycelium of the spherical mushroom thus prepared is thoroughly washed with sterilized water and then thoroughly drained before use. If this washing is not sufficient and calcium chloride remains, white turbidity occurs when it is later used in juice or the like, which is not preferable.

According to the present invention, a stable spherical mushroom mycelium can be obtained by the method described above. This is because the mushroom mycelium is fixed with alginic acid. That is, when a mixture of mushroom mycelium and sodium alginate comes into contact with the calcium ion of calcium chloride, alginic acid forms a three-dimensional lattice in which the mycelial components are trapped.

Such a technique has been conventionally used for immobilizing yeast, etc., but the present invention improves it by
By using sodium alginate at a specific concentration in the presence of vitamin C, a method has been found to obtain stable mushroom mycelium spheres that do not discolor or break afterwards and that do not leave the odor or taste of mushrooms. Of.

The mushroom mycelium of the present invention has a diameter of 1 mm to 3 mm.
Although it is cm, it is particularly preferable that it is 5 mm to 2 cm from the viewpoint of ease of eating. Conventionally, powdery or fine-grained mycelium of mushrooms obtained by means such as extraction can be seen, but the mushroom mycelium of the present invention has a completely new form different from these. Thus, the mushroom mycelium of the present invention can be boiled in soy sauce or the like to be boiled in tsukudani, or added to juice to give a "Japanese-style nata de coco", and can be further colored with chlorella, royal jelly, β-carotene, etc. as a topping for desserts and salads. Provide highly value-added foods that are highly applicable and can be used as

The mushroom mycelium of the present invention has a peculiar shape in which filaments are entangled when observed with a microscope. Due to the structure in which thread-like things are entangled in this way,
It is thought that the speed of decomposition is slowed down, and it is useful for removing so-called bad microorganisms in the intestine. The spherical mycelium of the present invention is rich in fiber and rich in protein and sugar and has a high nutritional value.

Hereinafter, the present invention will be described with reference to Examples in order to further clarify the characteristics of the present invention, but the present invention is not limited thereto.

[0023]

【Example】

[Example 1: Culture of mushroom mycelium] Y having the following composition
The MG liquid medium was inoculated with the inoculum of Ganoderma lucidum and cultured. Yeast extract 4g Malt extract 10g Glucose 4g Distilled water 1000ml

The liquid medium is sterilized in advance, and this medium is inoculated with Ganoderma lucidum at a ratio of 5 g per 200 ml at 25 ° C.
It was cultured for 180 hours. After culturing, centrifuge 3000-
After being subjected to separation at 5000 rpm, the mixture was further filtered through a 6-micron filter paper. As a result, it was possible to obtain a mycelium of Reishishiba mycelia in which fine threads with a slight brown brown color were entangled.

[Example 2: Application to beverage] To a sodium alginate aqueous solution having a concentration of 3% by weight, the Reishi mycelium obtained as in Example 1 was added at a rate of 30% by weight, and vitamin C3 was further added. % By weight, maltose 5% by weight, chlorella 6% by weight, royal jelly 5% by weight, β-carotene 7
When a mixed solution prepared by adding wt% and sufficiently stirring was added dropwise to a 0.1 M calcium chloride aqueous solution using the apparatus shown in FIG. 1, the formation of spherical particles (beads) was immediately observed. After leaving it for 30 minutes, wash it 3 times with sterile water,
The water was removed sufficiently to obtain a spherical Reishi mycelium with a diameter of 1 cm to 1.5 cm.

The composition of this Reishi mycelium was as follows. Water 12.2% by weight Protein 5.8% by weight Lipid 2.2% by weight Fiber 60.5% by weight Carbohydrate 16.6% by weight Polysaccharide 2.7% by weight Also, this Reishi mycelium is observed by an electron microscope. Then, as shown in FIG. 2, the thread-like objects were in a tangled state.

This Reishi mycelium was added to a sterilized 50% fruit juice drink (apple) at a ratio of 30% by weight. When 10 panelists tasted it, they said that none of them noticed that it contained ingredients derived from Reishi.

[Example 3: Application to toppings and the like] The Reishi mycelium prepared as in Example 1 was added to a 3% by weight sodium alginate aqueous solution at a ratio of 25% by weight. To this, 5% by weight of vitamin C, 5% by weight of maltose, 7% by weight of royal jelly and 5% by weight of chlorella were added, and the resulting mixture was thoroughly stirred and added to a 0.1 M aqueous calcium chloride solution. 5m (using the device shown in Figure 1)
Spherical mycelium of m-1 cm was obtained.

In order to prevent clouding, this spherical mycelium was washed with sterilized water 2-3 times, then sufficiently drained, and 10% vitamin C (sterilized) containing tea extract (catechin) was added.
To 50% by weight and canned. This canned food is
After opening, it is divided into an aqueous solution of vitamin C and globular mycelium. The globular mycelium is well drained and can be used as a topping for desserts such as salads and ice creams.

[Example 4: Application to Tsukudani-style foods] 20% by weight of Reishi mycelium obtained by the method of Example 1, vitamin C
Of 2% by weight and 5% by weight of maltose were added to an aqueous solution of sodium alginate (2.5% by weight) to a 0.2M aqueous solution of calcium chloride using the apparatus shown in FIG. The obtained spherical mycelium was obtained.

After washing with sterilized water for 2 to 3 times, the water is thoroughly drained, and a seasoning liquid containing a mixture of thin soy sauce, mirin and sake (3: 1: 1 ratio) is added at a ratio of 50% by weight to 2-3. By pickling for a day and bottling, the boiled boiled air of spherical mycelium can be prepared.

[Brief description of drawings]

FIG. 1 shows a device suitable for preparing spherical mushroom mycelium according to the present invention.

FIG. 2 is an electron micrograph showing the fibrous shape of the Reishi mycelium of the present invention.

[Explanation of symbols]

 1 Upper tank containing mycelium / sodium alginate mixed solution 2 Lower tank containing aqueous calcium chloride solution

Claims (3)

[Claims] 1. A mycelium of spherical mushroom having a diameter of 1 mm to 3 cm. 2. The spherical mushroom mycelium according to claim 1, wherein the mushroom is selected from Ganoderma lucidum, Ganoderma lucidum, Shimeji mushroom, and Shiitake mushroom. 3. A mycelium produced by culturing a mushroom fungus is added to an aqueous sodium alginate solution in the presence of vitamin C,
A spherical mushroom mycelium characterized by comprising forming a spherical mushroom mycelium by adding a mixture of the obtained mycelium and sodium alginate to an aqueous calcium chloride solution and washing the mycelium. Method.