JPH1075739A - Production of mushroom mycelium food material containing concentrated mineral ingredient therein - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a mushroom mycelium, abundantly containing a mineral ingredient and having a high nutritive value and a form convenient for uses such as the shape of pellets at a low cost. SOLUTION: A culture medium comprising a food by-product having a mineral ingredient such as a soybean broth is used to carry out the liquid culture of a mushroom mycelium such as Ganoderma lucidum Karst. or Pleurotus coruncopiae Rolland var. citrinopileatus Ohira while preferably applying static electricity thereto. When chlorella or mulukhiya is made to coexist when culturing the mushroom mycelium, a colored mushroom mycelium is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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 enriched in mineral components.

[0002]

2. Description of the Related Art With the recent rise in health consciousness, foods have been diversified, and various food materials have appeared. For example, mushrooms are low-calorie foods,
Raw or dried foods are used as they are 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 such as those conventionally used may not pay off 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 losing nutritional value. If so, it is expected to further expand its use as a food, but such a product has not been found.

[0004]

SUMMARY OF THE INVENTION The present invention focuses on the fact that mushrooms have a function of extracting and concentrating mineral components, and based on this phenomenon, a specific mushroom that has been conventionally abandoned in the food industry. It is based on the finding that a novel mushroom mycelium product that can satisfy the above-mentioned requirements can be obtained by using a food by-product (food waste) as a culture medium.

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, the 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 liquid culture of a medium obtained by adding 1 to 3% by weight of saccharide to a medium. Thus, it is possible to grow the mushroom mycelium more efficiently than when a synthetic medium is used. Preferable mushrooms for obtaining a mycelial food material enriched in mineral components by performing such liquid cultivation include Mannaketake (scientific name: Ganoderma lucidum) and Tamamotake (scientific name: Pleurotus cornucopiae).

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, mineral components, particularly Ca (calcium), Mg (magnesium), Fe (iron), Cu
In addition to mineral components such as (copper) and Zn (zinc), food by-products containing nutrients necessary for the growth of mushroom mycelium,
If necessary, use a medium enriched with small amounts of nutrients. Usable food by-products include soybean broth, distilled spirits from shochu, coffee cake extract, soy sauce cake extract, tofu whey (residual solution after condensing protein), and cheese whey (after coagulation of protein). (Residual liquid), seafood broth, vegetable broth, molasses, and the like.

[0008] A particularly preferred food by-product is soy broth, which is an effluent by-produced when soy is soaked in water and steamed. This soybean soup contains P
(Phosphorus), K (potassium), etc., as well as various nutrients such as useful oligosaccharides such as raffinose and stakinose, nitrogen compounds and vitamins. By adding only a small amount of carbohydrate (preferably glucose) of about weight%, the growth of mushroom mycelium is more efficient than a synthetic medium (YCPG medium) in which yeast extract, casamino acid, peptone, and glucose are dissolved in water. It has been found to be done. Furthermore, using this soybean broth as a culture medium can be used without sterilization if the discharged matter is transferred to a fermentation tank in a line as it is (energy saving), and the labor for preparing the culture medium can be omitted. It is advantageous.

The present invention provides a liquid culture of mushroom mycelium using a mineral component-containing food by-product represented by soybean soup as a medium, whereby the mineral in the medium is concentrated and the mushroom mycelium suitable as a food material is provided. In order to obtain a body, the present inventors have found that the effect of concentrating minerals can be enhanced by adding static electricity in such culture. 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.

According to a preferred embodiment of the present invention, chlorella or moroheya (preferably, a dried product thereof) is added (0.1 to 1% by weight based on the culture medium) during the above-mentioned culture. Keep it. Addition of chlorella to various foods for the purpose of fortification has been seen in the past, but they are simply mixed into the final product such as a drink. According to the present invention, when culturing in the presence of Chlorella or Moroheiya, 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.

Further, according to another preferred embodiment of the present invention, 0.1 to 1% by weight red koji mycelium (preferably dry powder) is added to a medium such as a soybean broth medium and cultured. A mushroom mycelium containing red yeast fungi having a health-promoting action (effective for, for example, hyperlipidemia) homogeneously contained and colored pale pink is obtained.

Conventional 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 provides, as another aspect, a colored mushroom mycelium food material.

[0013] The liquid culture of mushroom mycelium according to the present invention comprises:
It is performed under aerobic culture conditions with aeration. As the culturing method, stationary culture, shaking culture (reciprocal shaking), rotary culture (using a rotary shaker), etc. 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 the above.

A preferred culture apparatus for carrying out the method of the present invention is an inner cylinder rotary culture tank sold by Kawasaki Heavy Industries, Ltd., which comprises an inner cylinder having a spiral projection on the outer wall. Rotation is performed for gentle stirring, and ventilation is performed from the bottom of the outer peripheral portion. The use of an apparatus such as this cylindrical rotary culture tank has the advantage that bead- or pellet-shaped mycelia can be obtained according to the above-described culture method while culturing a large amount.

For the cultivation, a medium is used in which about 1 to 3% by weight of saccharide (usually glucose) is added to a stock solution or a soybean broth diluted twice. Generally, 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 obtained by inoculating the thus obtained medium containing the mushroom cells into the above medium (5 to 10% by weight) is used for main culture. The main culture is generally performed at 25-30 ° C for 2 hours.
Perform for 4 to 120 hours.

[0016] The mushroom mycelium thus obtained can be used as various food materials, but is heated (generally at 100 ° C for 30 minutes) to be sterilized and to have elasticity. And the added value as a food material also increases.

Thus, the food material of the mushroom mycelium according to the present invention, in particular, the pellet-shaped (beaded) mushroom mycelium,
For example, it can be used as a food of various tastes such as appetizers for sake eaten with three glasses of vinegar, healthy ingredients to be added to juices and drinks, and clear soup fruit seasoned in a boiled-in boiled style. Moreover,
The production cost of the mushroom mycelium according to the present invention is extremely low, and is 1/10 to 1/100 that of conventional food materials of the same kind.
To be reduced.

[0018]

EXAMPLES Hereinafter, the present invention will be described with reference to examples to further clarify the features of the present invention, but the present invention is not limited to these examples. Example 1 Using a medium containing soybean broth, liquid culture of Ganoderma velutipes and Tamagogitake 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), 1 ppm of K (potassium) 1
401.88 ppm, Ni (nickel) 635.2 pp
It was analyzed to contain m.

A medium prepared 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 an inoculum of Ganoderma velutipes and Agaricus blazei, and shaking the culture at 30 ° C. for 4 days. The precultured liquid containing the thus-obtained cells of Ganoderma lucidum and Agaricus blazei 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.

Cultivation was carried out with and without static electricity. The addition of static electricity
The test was carried out by mounting a static electricity generating electrode made of a 45 × 90 cm stainless steel wire mesh on the outside of the culture tank (1,000 to 6,000 V). Table 1 below shows the mineral analysis values in the soybean broth used as the medium (A), the mineral analysis values in the mushroom mycelium after culturing with the addition of static electricity (B), and the results without adding static electricity. The mineral analysis value (C) in the mushroom mycelium after culturing is shown.

[0021]

[Table 1]

[0022]

[Table 2]

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.

Example 2: Production of colored mushroom mycelium In the same soybean broth medium used in Example 1, dried chlorella powder, dried Moroheiya powder and rice koji powder of Monascus fungi were each added in an amount of 0.5% by weight. After adding to each different culture container and autoclaving at 115 ° C. for 15 minutes,
5% by weight of a pre-cultured solution of Tamagitake mushroom or Mannentake mushroom, which was pre-cultured in the same manner as in Example 1, was subjected to main culture.

The main culture was performed using the same apparatus as in Example 1 for 3 days.
Performed at 0 ° C. for 4 days. After cultivation, the mycelium beads were filtered off with a stainless steel mesh, washed with tap water, and when chlorella powder or Moroheiya powder was added to soybean broth, green-colored mushroom mycelium, or red yeast mold powder was added. In some cases, pink mushroom mycelium was obtained.

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Masanori Iwahara 2-14-32 Takadaira, Kumamoto City, Kumamoto Prefecture

Claims (7)

[Claims] 1. A method for producing a mineral-containing mushroom mycelium food material, wherein liquid culture of a mushroom mycelium is performed using a medium comprising a food by-product containing a mineral component. 2. The method for producing a mushroom mycelium food material according to claim 1, wherein the liquid culture is performed while applying static electricity. 3. The food by-product containing a mineral component is soybean broth, and a liquid culture of Ganoderma velutipes or Tamagitake is performed by using a medium supplemented with 1 to 3% by weight of carbohydrate. A method for producing a food material of the mushroom mycelium according to claim 2. 4. The method for producing a mushroom mycelium food material according to claim 3, wherein Chlorella or Moroheiya coexists during the culturing. 5. The method for producing a mushroom mycelium food material according to claim 3, wherein a red koji mycelium coexists during the culturing. 6. A mushroom mycelium food material produced by the method of claim 4, which is colored green. 7. A mushroom mycelium food material produced by the method of claim 5, which is colored pink.