JPH11318433A - Production of mycelium of tricoderma matsutake or grifola frondosa - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for rapidly and simply producing the mycelia of Tricoderma matsutake or Grifola frondosa. SOLUTION: This method for producing the mycelia of Tricoderma matsutake or Grifola frondosa comprises culturing the mycelia of Tricoderma matsutake or Grifola frondosa in a culture medium containing a vegetable extract and/or an organic acid. The mycelia of Tricoderma matsutake can efficiently be cultured by using the culture medium. When the mycelia is cultured, the homogenization of the mycelia and the subsequent conditioning culture of the homogenized mycelia in the culture medium gives a largely improved culture rate. Consequently, the conventional culture of the Tricoderma matsutake mycelia requiring many months can be shortened to about 10 days, and the utilization of the Tricoderma matsutake mycelia to foods can largely be expanded.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for culturing mycelium of Matsutake or Maitake, and use of the obtained mycelium culture as a food.

[0002]

2. Description of the Related Art Matsutake (Matsutake fruit body) occurs only in nature, and its yield is decreasing year by year. Therefore, its rare value has been increasing in recent years, and its price has been on the rise. For this reason, various attempts have been made to artificially culture the fruiting bodies of Matsutake mushrooms. However, although the culture can be performed up to the mycelium, there has been no example of successful artificial culture of the fruiting bodies.

On the other hand, the matsutake mycelium, like the fruiting body, contains the aroma component of matsutake, and its texture is not inferior to that of the fruiting body. Therefore, many studies have been made to obtain mycelium as a substitute for the fruit body of Matsutake.

[0004] In addition, maitake is cultivated for its fruiting bodies, but contains aroma components and taste components similarly to matsutake mycelia, and its texture is not inferior to that of the fruiting bodies. Studies have been made to obtain mycelium.

[0005] As a method for culturing Matsutake mycelium, there are solid culture in which the culture is performed on an agar medium and liquid culture in which the culture is performed in a liquid medium. As the solid culture, for example, JP-A-1-168
Although described in Japanese Patent Publication No. 266, it is not suitable for mass production.

As a liquid culture, for example, Japanese Patent Application Laid-Open No. 6-15
No. 3914 discloses that a medium containing a monosaccharide as a carbon source and a polysaccharide such as oligosaccharide and starch or dextrin is filled in a cylindrical container, and the Matsutake mycelium is allowed to stand for 120 minutes.
After culturing for days to 240 days, Matsutake hypha mass was obtained.
This method has drawbacks such as long cultivation time and careful attention to contamination with various bacteria.

JP-A-51-3963 discloses a liquid culture method of Matsutake mycelium. This publication describes that the mycelium was cultured in liquid by suppressing the amount of aeration and the number of stirring. However, the culture is 40
It takes days.

Japanese Patent Application Laid-Open No. 55-118389 discloses that Matsutake mycelium is cultured in a medium containing at least 3.0 w / v% of starch with low aeration (0.1 to 1.5 vvm) under stirring conditions (20).
It is disclosed that a mycelium was obtained by culturing at −250 rpm for 20 to 60 days. This method also has the disadvantage that the culture days are long.

[0009] Japanese Patent Publication No. 7-110225 describes a method for culturing mycelium with high speed stirring (150 rpm to 250 rpm), but it takes 3 to 8 weeks for the culturing days. .

Furthermore, Japanese Patent Publication No. 3-78984 describes a method in which a mycelium mass is formed into a spherical or rugby ball shape by moving from a solid medium to a liquid medium.
Japanese Patent Publication No. 3-78985 describes a method for forming a mycelial mass into a spherical or rugby ball shape in a liquid medium containing chitosan. However, even these methods require 5 to 20 weeks of culture days.

[0011] On the other hand, in order to increase the culture efficiency, various medium conditions have been studied. Regarding the carbon source, for example, Japanese Patent Publication No. 64-8997 discloses a method of adding a sugar and a sugar alcohol as a carbon source.
JP-192034 describes a method of adding cyclodextrin.

As for the nitrogen source (nucleic acid-related substance), for example, Japanese Patent Application Laid-Open No. 52-154747 discloses soybean or a decomposition product thereof, and Japanese Patent Application Laid-Open No. 55-14112.
No. 7 discloses nitrite ions, and JP-A-2-46233 discloses defatted egg yolk and an extract thereof.
JP 65524 discloses dried yeast or yeast extract and soybean protein decomposed product, JP-A-52-6632 discloses nucleic acid-related substances, JP-A-59-14727 discloses dried yeast and nitrite ion. Are added to the medium, respectively.

[0013] However, even if the liquid culture or the medium component is changed, the method of culturing Matsutake mycelium, especially the culture period, has not been improved. In particular, in the liquid stirring culture, the mycelium is entangled with the growth of the mycelium and the viscosity increases, so that problems such as poor aeration and stirring remain.

On the other hand, regarding the use of mushrooms in foods,
JP-A-61-187750 discloses a method for producing a snack confectionery containing mushrooms by kneading mushrooms or an extract thereof and starch to form a gel. JP-A-1-168266 discloses an attempt to extract Matsutake mycelia grown on an agar medium together with a medium and use the same as a health drink. In addition, as described above, the matsutake mycelium is formed into a rugby ball shape, but there is no specific description of what kind of food to use. As such, the limited use of Matsutake mycelium is
This is because Matsutake mycelium cannot be obtained in large quantities and quickly.

[0015]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a medium for rapidly and massively cultivating mycelium of Maitake or Matsutake, and a method for producing a mycelium using the medium. Another object of the present invention is to promote the research on application of maitake or matsutake mycelia to foods, which could not be studied conventionally, due to a lack of quantity of mycelia, and to provide an alternative food for matsutake fruit bodies. .

[0016]

SUMMARY OF THE INVENTION The present invention relates to a solid or liquid medium for matsutake or maitake mycelium containing a vegetable extract and / or an organic acid.

In a preferred embodiment, the vegetable extract is an extract from tomato, celery, beet, cabbage, carrot, parsley, lettuce, spinach, watercress, garlic, onion, pepper, potato or a dried product thereof. It is.

[0018] In a preferred embodiment, the extraction of the vegetables is squeezing, hot water extraction, alkali extraction, acid extraction or organic solvent extraction.

[0019] In a preferred embodiment, the organic acid is citric acid, lactic acid, tartaric acid, malic acid or fumaric acid.

In a preferred culturing embodiment, the medium contains a nucleic acid-related substance, and yeast or yeast extract is used as the nucleic acid-related substance.

[0021] In a preferred embodiment, the medium further contains malt or malt extract.

[0022] In a preferred embodiment, the medium contains magnesium. The present invention also relates to a method for producing Matsutake or Maitake mycelia, comprising a step of homogenizing the mycelium and culturing the same in the above liquid medium.

In a preferred embodiment, the method comprises a step of homogenizing a mycelium purely isolated from the fruiting body and then cultivating it in a liquid medium. The acclimatized culture is obtained by liquid culture using a stirrer such as a magnetic stirrer, and the culture is used as a parent bacterium for deep aeration stirring culture for production.

[0024] In a preferred embodiment, the homogenized mycelium is a mycelium grown on a liquid medium or an agar medium containing a vegetable extract and / or an organic acid.

[0025] In a preferred embodiment, the liquid culture is a deep aeration agitation culture.

Further, in a preferred embodiment, the deep aeration and agitation culture is carried out at an aeration rate of 0.2 to 3.0 vvm. It is performed with high aeration and low agitation.

In a preferred embodiment, the glucose concentration during the culturing is controlled at a concentration of 0.1 to 5.0 w / v%.

The present invention further relates to the following groups: (1) a homogenized culture of Matsutake or Maitake mycelium; (2) a culture of Matsutake or Maitake mycelium; (3) a homogenized Matsutake or Maitake mycelium. Body; (4) an extract of Matsutake or Maitake mycelium; and (5) a food product comprising at least one processed product of Matsutake or Maitake comprising the extract residue of Matsutake or Maitake mycelium.

[0029] In a preferred embodiment, the food is a seasoned food.

[0030] In a preferred embodiment, the food is a solidified food, a powdered food, or a liquid food.

The present invention also provides a method for producing an extract from Matsutake or Maitake mycelium, which comprises the following steps: (1) separating mycelium from a liquid culture of mycelium; (2) drying the obtained mycelium; (3) crushing the obtained dried mycelium; and (4) extracting an extract from the crushed dried mycelium. About.

In a preferred embodiment, the dried mycelium is crushed to a size of 0.1 to 2.0 cm.

In a preferred embodiment, the extraction is a neutral or weak alkaline hot water extraction.

Further, in a preferred embodiment, the matsutake or maitake mycelium is a mycelium produced by the production method described above.

Further, the present invention relates to a method for producing a solid food containing a mycelium of Matsutake or Maitake, comprising the following steps: (1) homogenizing a mycelium culture of Matsutake or Maitake; (2) Adding a solid agent to the homogenized culture; and (3) heating and sterilizing the culture to which the solid agent has been added.

[0036] In a preferred embodiment, the solid preparation is carrageenan, mannan, pectin, agar or curdlan.

[0037]

DETAILED DESCRIPTION OF THE INVENTION Maitake (Grifola frondosa) and Matsutake (Tricoderma m) used in the present invention.
As atsutake), a mycelium is obtained from a commercially available fruiting body, or a so-called type culture stored in a depository is used.

When a mycelium is obtained from a commercially available fruiting body, it is necessary to first isolate the mycelium purely because various germs are often mixed. For the pure isolation of mycelium, a method usually used by those skilled in the art is used. For example, there is a method of purifying by repeating dilution and culture.

Hereinafter, a description will be given by taking Matsutake as an example.
It goes without saying that the same applies to Maitake.

(Medium of the Present Invention) First, the solid or liquid medium of the present invention will be described. The medium of the present invention is characterized in that it contains vegetable extracts and / or organic acids in addition to sugars, nitrogen sources, inorganic salts, and the like generally used for cultivating Matsutake mushrooms.

Examples of the saccharide include monosaccharides such as glucose and fructose, oligosaccharides such as maltose, and polysaccharides such as starch and amylopectin. As the saccharide, glucose is most preferable in consideration of the growth rate. Glucose is about 0.1-5.0% w / v, preferably about 0.2
~ 4.5w / v%, more preferably about 0.5 ~ 4.0w
/ V%. In the case of liquid culture, it is preferable to feed the mixture continuously or in batches to adjust to this range.

As the nitrogen source, dried yeast, yeast extract,
Malt extract, corn steep liquor and the like.
Further, an inorganic salt (for example, phosphate) or the like is added as necessary.

The vegetable extract contained in the medium of the present invention includes extracts from root vegetables, fruit vegetables and leaf vegetables. Examples of root vegetables include beet, carrot, garlic, onion, potato and the like. Fruit vegetables include tomatoes and peppers. Examples of leafy vegetables include celery, cabbage, parsley, lettuce, spinach, watercress, and the like. These are examples and are not limiting. Among the above vegetables, tomato, cabbage, potato, carrot, garlic and pepper are particularly preferred.

The vegetable extract can be obtained by extracting vegetables by squeezing extraction, hot water extraction, alkali extraction, acid extraction or organic solvent extraction. Among them, pressed extraction is most preferable from the viewpoint of preserving nutrients. Vegetables are preferably fresh. It may be an extract from dried vegetables. The vegetable extract may be an extract of a single vegetable, or may be a mixed extract of two or more vegetables.

The vegetable extract extracted by pressing is about 0.1 w / v% to 2.0 w / v%, preferably about 0.
3 w / v% to 0.9 w / v%, more preferably about 0.4
About w / v% to about 0.6 w / v% are added to the medium. In the case of an extract obtained by extraction with hot water, an alkali, an acid or a solvent, the solid content concentration is adjusted to about 10% after the treatment such as neutralization or solvent removal, and the above amount is added.

Examples of the organic acid to be added to the medium include, but are not limited to, citric acid, tartaric acid, malic acid, fumaric acid, and other TCA cycle organic acids, and lactic acid. The amount of the organic acid added is about 0.2 w / v% to 1.
0 w / v%, preferably about 0.3 w / v% to 0.7 w / v
v%, more preferably about 0.4 w / v% to 0.6 w / v
% To the medium.

The vegetable extract or organic acid may be added alone or in combination to the medium. PH of medium after addition
Is about 3.0-6.0, preferably about 4.0-5.5,
More preferably, it is about 5.0.

Further, the medium of the present invention preferably contains a nucleic acid-related substance. Examples of the nucleic acid-related substance include, but are not limited to, commercially available nucleic acids, nucleic acid extracts, yeast, yeast extract, and the like. As yeast, dry yeast such as brewer's yeast, baker's yeast, and wine yeast are used, but brewer's yeast is more preferable. In the case of yeast extract, the medium contains about 0.01-0.5 w / v%, preferably about 0.01-0.4 w / v%, more preferably about 0.03 w / v%.
０．０0.08 w / v%. In the case of dry yeast, the medium contains about 0.01-5.0% w / v, preferably about 0.5% w / v.
~ 4.0w / v%, more preferably about 1.0 ~ 3.0w
/ V%.

Furthermore, the medium of the present invention preferably contains malt or malt extract. For malt extract,
The medium contains about 0.01 to 1.5 w / v%, preferably about 0.03 to 1.0 w / v%, more preferably about 0.05 to about 1.5 w / v%.
０．７0.7 w / v%. In the case of malt, the medium contains about 0.1-5.0% w / v, preferably about 0.2-3.0%.
w / v%, more preferably about 0.3 to 1.0 w / v%.

The medium of the present invention preferably contains magnesium. Taking magnesium sulfate as an example, magnesium sulfate is about 0.01 to 0.1 w / v.
%, Preferably about 0.03 to 0.06 w / v%.

The medium containing the above-mentioned components such as vegetable extract and / or organic acid can be used as a solid medium to which agar is added.
Also, as a liquid culture medium, it has a characteristic that the growth of mycelium is extremely fast. In addition, the term “solid medium” includes from a fluid gel state to a non-flowable solid medium. Examples of the solid preparation for a solid medium include not only the agar described above but also carrageenan, starch, alginic acid and the like.

(Method for Producing Mycelium) Next, the method for producing the Matsutake or Maitake mycelium of the present invention will be described. A feature of the method for producing a mycelium of the present invention is that the mycelium is homogenized, and also that it is conditioned and cultured in a liquid medium. By homogenizing the mycelium, the mycelium becomes fragmented, and as a result, the medium components and the myriad mycelium can be sufficiently contacted. Then, by acclimatizing in the medium, an effect is obtained that the growth of mycelium is accelerated in the culture solution. Furthermore, when the medium of the present invention is used, a synergistic effect of promoting the growth of mycelia is provided by the vegetable extract and / or the organic acid.

In conventional liquid stirring culture of mycelium,
Since the mycelium was not homogenized and was cultured in liquid, the mycelium grown in a solid medium or the mycelium grown in liquid culture became a lump, and the growth points of the mycelium in the culture solution decreased, It is considered that the growth medium was not sufficiently contacted with the medium components, and thus the growth was delayed.

For homogenization of the mycelium, a homogenizer may be used. However, if the rotation speed is too high, the mycelium may be shredded and may damage the mycelium itself. For example, it is preferable to use a magnetic stirrer or the like to stir so as not to form a sharp cut surface, or to moderately stir (homogenize) such that the mycelial mass is loosened and cut appropriately. Preferably, the length of the mycelium is homogenized to about 0.1-1 mm. Preferably about 0.2
~ 0.6mm, more preferably about 0.3 ~ 0.5
mm.

It is preferable to homogenize the mycelium grown in a solid or liquid medium containing vegetable components and / or organic acids, because the medium can be quickly adapted to the medium. Also,
It is preferable that the acclimatization period is shorter, because the possibility of contamination of the culture solution with various bacteria can be reduced.

In the conditioned culture, the homogenized mycelium is collected, inoculated into the above-mentioned medium, and cultured at about 10 to 30 ° C., preferably about 15 to 28 ° C., more preferably about 25 to 27 ° C.
Incubate at room temperature, shake culture or aeration and agitation culture. The acclimatization time is preferably about 2 to 4 days.

After completion of the conditioned culture, in the case of the conditioned culture in the liquid medium, the cultivation is continued as it is, or inoculated into a liquid main culture medium having a medium having almost the same composition as the conditioned medium.
It is preferred that the main culture be started by inoculating the main culture medium immediately. The mycelium conditioned and cultured in the solid medium are collected and inoculated into a liquid main culture medium.

It is preferable that the liquid culture is performed by deep aeration and stirring culture in order to accelerate the growth. A culturing tank having a jar fermenter and a rotary wing is preferably used.

In the deep aeration agitation culture, the aeration rate is about 0.2
It is preferable to carry out at -3.0 vvm. The stirring is preferably performed at a rotation speed of about 250 rpm or less.

In the deep aeration agitation culture, it is preferable that the culture be performed at a low aeration and a high agitation speed in the initial stage of the culture, and the culture be performed at a high aeration and a low agitation in the late stage of the culture. The mycelium concentration is low in the early stage of culture, and the mycelium is less affected even at a high stirring speed and low oxygen concentration, but the mycelium also elongates in the latter stage of culture, so low stirring is used to prevent cutting of the mycelium, Further, since it is necessary to increase the supply of oxygen by the proliferation of mycelium, high aeration is employed.

According to the culturing method of the present invention, the culturing is performed for about 3 to
It takes place in 10 days. Therefore, the 0th to 3rd days correspond to the initial stage of the culture, and in this case, aeration is performed at about 0.2 to 1.0 vv.
m, and the number of rotations is about 150 to 250 rpm. In the middle stage of culture, the aeration is about 0.8-
1.5 vvm, and the number of rotations is about 70 to 150 rpm.
In the latter stage of the culture, the aeration is about 1.0 to 10 days.
3.0 vvm, and the number of revolutions is set to about 70 rpm or less. The above is merely a guide, and may be appropriately adjusted in view of the progress of culture and the degree of foaming of the medium.

For the deep aeration and stirring culture, a liquid medium containing the above vegetable extract and / or organic acid is preferable.

In the deep aeration agitation culture, it is preferable to control the glucose concentration throughout the culture.
The glucose concentration is about 0.1-5.0 w, as described above.
/ W%, preferably about 0.2 to 4.5 w / v%, more preferably about 0.5 to 4.0 w / v%.

The mycelium is homogenized by the method of the present invention,
By acclimating in the same medium as the liquid culture medium,
Mycelia, obtained only in weeks to months, can be rapidly manufactured in as little as 3 to 10 days.

(Method for producing extract) From the obtained Matsutake or Maitake mycelium, an extract can be obtained by a method comprising the following steps (1) to (4): (1) Liquid culture of mycelium (2) drying the obtained mycelium; (3) crushing the obtained dried mycelium; and (4) extracting the mycelium from the crushed dried mycelium. The step of extracting

A feature of the method for producing an extract of the present invention is that the mycelium is once dried and then crushed. Conventionally, extraction was performed without drying after separation, but in this case, there was a problem that mycelia were often in a lump and extraction was not sufficiently performed. Furthermore, particularly in the case of alkali extraction or the like, although there were cases where almost no extraction was possible due to viscosity problems, the method of the present invention has the advantage that extraction can be performed smoothly and the extraction efficiency increases.

For the separation of mycelium, for example, a known method such as filtration with a filter press or the like, centrifugation or the like is applied.
It is not limited to these.

As a method for drying mycelium, for example,
Conventionally known methods such as hot-air drying, spray-drying, freeze-drying, vacuum drying, and vacuum freeze-drying are applied, but are not limited thereto.

The dried mycelium is about 0.1 to 2.0 c
m, preferably about 0.3-1.5 cm, more preferably 0.5-1.0 cm. About 0.
If it is smaller than 1 cm, separation after extraction becomes difficult. If it is larger than about 2.0 cm, it cannot be sufficiently extracted.

The method for crushing the dried mycelium includes, but is not limited to, the usual crushing method, crushing method under vacuum, and freeze crushing method.

Extraction methods from the crushed dried mycelium include hot water extraction, alkali extraction, weak alkaline hot water extraction,
Examples include, but are not limited to, acid extraction, solvent extraction with ethanol, methanol, and the like. Among them, hot water extraction,
Weak alkaline hot water extraction is preferred because it can sufficiently extract the components of the mycelium. The extraction temperature and time may be determined based on the relationship with pH or the like. In one example, the pH is about 8.0-1.
1.0 at about 60-100 ° C. for about 1-2 hours. In the case of weak alkaline hot water extraction, there is a possibility that a browning phenomenon may occur. Therefore, it is preferable to extract at a temperature as low as possible. It is preferable to carry out at about 90 to 95 ° C. under reduced pressure.

As described above, once the mycelium is dried,
By crushing to an appropriate size and extracting, an extract can be obtained efficiently. The resulting extract is
Alternatively, it can be concentrated and made into a beverage as it is as a liquid, or added to food. Also, the extract is, for example, spray-dried or used as a powdered food,
Added to food.

(Method for Producing Solid Food) The method for producing a solid food containing a mycelium of Matsutake or Maitake according to the present invention comprises the following steps (1) to (4): (1) Hyphae of Matsutake or Maitake Homogenizing the body culture; (2) adjusting the pH of the homogenized mycelium culture to 4 or less; (3) adding a solid agent to the pH-adjusted culture;
And (4) heating and sterilizing the culture to which the solid agent has been added.

A feature of the method of the present invention is that the whole of the culture, that is, the whole culture solution containing the mycelium obtained by culturing is homogenized as it is, and the pH is adjusted to about 4.0 or less. By adjusting the pH to about 4.0 or less, the viscosity of the culture is reduced, and the culture is easy to handle. In addition, contamination of various bacteria can be prevented, heating and sterilization can be easily performed, and browning can be prevented. The effect is brought about. The pH is preferably between about 4.0 and 3.0. Too p
If H is too low, it is unsuitable as food.

Homogenization is not limited to crushing with a so-called homogenizer, chopping with a mixer, etc., but includes crushing or shredding mycelia. A solid agent is added to the homogenized and pH adjusted mycelium culture to solidify.

Here, the solid is a solid having no fluidity,
The concept includes a paste-like material or a highly viscous and fluid gel-like material.

The solid preparation includes, but is not limited to, carrageenan, mannan, pectin, agar, curdlan, starch, alginic acid and the like. These may be determined in consideration of the use of the food. In addition, when solidifying, the form is free. It can also be shaped into Matsutake mushrooms. Alternatively, alginic acid and the culture can be mixed and dropped into, for example, a calcium chloride solution to form a spherical food.

It is preferable to add various seasoning components as needed before adding the solid agent and cook.

If the scent is insufficient, matsutakeol may be added.

The Matsutake or Maitake-flavored food of the present invention includes: (1) a homogenized culture of Matsutake or Maitake mycelium; (2) a culture of Matsutake or Maitake mycelium; (3) a homogenized Matsutake or Maitake mushroom. A food product comprising at least one processed product of matsutake or maitake selected from the group consisting of: (4) matsutake or maitake mycelium extract; and (5) matsutake or maitake mycelium extract residue.

As described above, a mycelium culture is a mixture of a mycelium obtained by culturing the mycelium and a culture solution, and homogenized and used as it is, or concentrated, dried, granulated, and powdered. Etc., and then used as food or as an additive to food.

A culture solution obtained by separating mycelium from a culture of Matsutake or Maitake mycelium is also diluted,
It is concentrated, dried, granulated or powdered and used as it is as a beverage or food, or as an additive to food.

The mycelium isolated from the culture of Matsutake or Maitake mycelium was homogenized and
Alternatively, it is processed into a slice, a circle, or the like, dried, granulated, powdered, or the like, and used as a food, or used as an additive to a food.

The extract of Matsutake or Maitake mycelium as described above can be used as it is as a beverage, food, or as an additive to food, by being diluted, concentrated, dried, granulated, or powdered.

Further, the extract residue of Matsutake or Maitake mycelium is used as it is or after being processed by drying, granulation, powdering, etc., and used as food or as an additive to food.

The beverages, foods or food additives of the above (1) to (5) are used alone or in combination depending on the purpose.

The Matsutake or Maitake-flavored food of the present invention is preferably seasoned. As seasoning,
Seasonings such as soy sauce flavor, kelp flavor, vegetable flavor, carbohydrate, stew flavor, sashimi flavor, and mayonnaise flavor are preferred. Seasoning can be done before, during or after processing.

Further, these Matsutake or Maitake-flavored foods are solidified and granulated as described above.
Alternatively, it is in powder form. For example, it can be used as a food such as sprinkle, instant noodle ingredients, side dish matsutake tools, maitake tools, and tsukudani materials.

Further, as described above, it may be in a liquid state. For example, it can be used as a juice, a health drink, or concentrated and used as a food product of matsutake, maitake seasoning or flavor.

Hereinafter, the present invention will be described by taking Matsutake as an example, but the present invention is not limited to this example.

[0091]

EXAMPLES (Example 1) Powdered beer yeast 15 g Glucose 10 g Malt extract 5 g Yeast extract 0.5 g MgSO ₄ 0.5 g Water was added to 20 g of concentrated vegetable extract to make 1 L, and a liquid medium was prepared. 15 g of agar was added to this liquid medium, and 12
Sterilization was performed at 1 ° C. for 20 minutes to prepare an agar medium.

The concentrated vegetable extract was prepared by mixing about 20 g each of tomato, celery, beet, cabbage, carrot, parsley, lettuce, spinach, watercress, garlic, onion, pepper and potato at a pressure of 5 kg / cm ² . And prepared by pressing. The obtained squeezed liquid was added so as to be 20 g in terms of dry matter.

A mycelium purely isolated from the fruiting bodies of commercially available Matsutake was inoculated on an agar medium and plated at 27 ° C. for 4 days. The obtained Matsutake colony was inoculated into 300 ml of the above liquid medium in a 1 L Erlenmeyer flask, and conditioned by a magnetic stirrer at 27 ° C. for 4 days.

2 L of the medium having the above composition was added to a 5-L deep aeration-stirred culture tank, and autoclaved at 121 ° C. for 40 minutes. When the temperature of the liquid reached 25 ° C. or lower, 30 ml of the conditioned culture solution was inoculated. Cultured at 27 ° C for 6 days, 125 g (wet weight) / L of Matsutake mycelium, 14 g / L of dry weight
I got

[0095] The bubbling is large on the first to third days of the culture, and the opening of the valve is adjusted so that the aeration amount becomes 0.1 to 0.7 vvm according to the bubbling.
Adjusted to 70 rpm.

(Example 2) [0096] Under the same medium as in Example 1 and under the same conditions as in Example 1, the cultivation was started by inoculating directly into a jar fermenter without separately performing conditioned culture. The growth of the mycelium was slowed down for about 2 days until it was acclimated, but when acclimated, it grew at the same rate as in Example 1. That is, the lag at the beginning of the culture was about two days longer.

Considering the two days required for the conditioned culture in Example 1, the total number of culture days in Examples 1 and 2 is
It doesn't seem to be much different. However, in order to perform reliable culture in a jar fermenter, it is more preferable to use a conditioned culture method.

Example 3 A jar fermenter was used in the same manner as in Example 1 except that 0.2% w / v of citric acid and malic acid were added instead of the vegetable extract of Example 1. did. Mycelium yield was inferior to Example 1, but
Culture was smooth. A cell mass of 60 g (wet weight) / L was obtained.

(Comparative Example 1) Conditioned culture was performed in the same medium as in Example 1 under the same conditions except that the mycelium was not homogenized, and jar fermenter culture was started. The growth of mycelium was delayed and sufficient growth was not observed even after one day.

(Comparative Example 2) Culture was carried out in the same manner as in Example 1 except that a medium obtained by removing vegetable juice from the medium of Example 1 was used. The growth of the mycelium was slow, and even when the culture was completed in Example 1 (day 6), the wet mycelium was still 35 g / day.
It was about L.

Example 3 The culture obtained in Example 1 was treated with a homogenizer (Nippon Seiko Co., Ltd. type AM3) for 18,
Homogenized at 000 rpm for 5 minutes. The pH of the homogenized culture was adjusted to 4.0 using 100 g, and carrageenan was mixed with 0.2 w / v% to obtain 9%.
The mixture was heated at 0 ° C. for 30 minutes and sterilized. The culture was poured into a mold and cooled to obtain a food containing an agar-like matsutake culture. This food was not seasoned,
The taste and aroma of Matsutake were delicious.

Example 4 The culture obtained in Example 1 was separated into a mycelium and a culture solution using a coarse nylon cloth and filter paper. The culture solution was diluted, and honey was added at 3.0 w / v% to prepare a beverage. It was a delicious drink with a light beer color and the flavor of matsutake.

Example 5 The Matsutake mycelium obtained in Example 4 was treated and homogenized in the same manner as in Example 3.
Season with kelp seasoning, add agar 2.0w / v%,
Solid. Further, the mycelium was cut to a length of 5 to 10 mm without homogenization, seasoned with a kelp seasoning, and agar was added to 2.0 w / v% to make a solid. All were delicious agars with the taste of Matsutake. In particular, the agar containing mycelium that had only been cut (not homogenized) had the same chewy texture as the matsutake fruit body and was an excellent food.

Example 6 100 g of the Matsutake mycelium obtained in Example 4 was dried with hot air (100 ° C.) for 60 minutes. This was crushed by a crusher so that the size became about 0.5 to 1.0 mm. The obtained crushed dried matsutake mycelium was suspended in weakly alkaline hot water having a pH of 7.5 and extracted under a reduced pressure on a water bath at about 95 ° C. for 1 hour. The mycelium was removed by filtration to obtain an extract. Concentrate this extract,
Seasoned with syrup to obtain matsutake flavored juice.
It was a delicious juice.

(Example 7) The extracted Matsutake mycelium of Example 6 was dried, further pulverized, mixed with starch, dried and sprinkled. Since the aroma of Matsutake was insufficient, a little addition of Matsutakeol resulted in a sprinkled Matsutake mushroom.

[0106]

The mycelium of Matsutake or Maitake can be efficiently cultured when cultured in a medium containing the vegetable extract and / or organic acid of the present invention. In addition, upon culturing,
Once the mycelium is homogenized and conditioned in the medium, the culturing rate is greatly improved. As a result, cultivation of Matsutake mycelium, which conventionally took many months, can now be performed in about 10 days, and the use of Matsutake mycelium in foodstuffs has been greatly expanded.

Claims (25)

[Claims] 1. A solid or liquid medium for matsutake or maitake mycelia containing a vegetable extract and / or an organic acid. 2. The method according to claim 1, wherein the vegetable extract comprises tomato, celery,
The medium according to claim 1, which is an extract from beet, cabbage, carrot, parsley, lettuce, spinach, watercress, garlic, onion, pepper, potato, or a dried product thereof. 3. The medium according to claim 1, wherein the vegetable extract is an extract obtained by squeezing, extracting with hot water, extracting with alkali, extracting with acid, or extracting with an organic solvent. 4. The medium according to claim 1, wherein the organic acid is citric acid, lactic acid, tartaric acid, malic acid or fumaric acid. 5. The medium according to claim 1, further comprising a nucleic acid-related substance. 6. The medium according to claim 1, wherein yeast or yeast extract is used as the nucleic acid-related substance. 7. The medium according to claim 1, further comprising malt or malt extract. 8. The medium according to claim 1, further comprising magnesium. 9. A method for producing matsutake or maitake mycelium, comprising the step of homogenizing a mycelium of matsutake or maitake and culturing the same in a liquid medium according to any one of claims 1 to 8. 10. The production method according to claim 9, further comprising a step of homogenizing the mycelium and cultivating the mycelium in a liquid medium. 11. The production method according to claim 9, wherein the mycelium to be homogenized is a mycelium grown on the medium according to any one of claims 1 to 8. 12. The production according to any one of claims 9 to 11, wherein the mycelium to be homogenized is a mycelium grown on the agar medium according to any one of claims 1 to 8. Method. 13. The production method according to claim 9, wherein the liquid culture is a deep aeration stirring culture. 14. The method according to claim 14, wherein the deep aeration and stirring culture is carried out at an aeration rate of 0.
The production method according to claim 13, which is performed at 2 to 3.0 vvm. 15. The method according to claim 1, wherein the culture is carried out at a low aeration and a high agitation speed in an early stage of the culture, and the culture is carried out with a high aeration and a low agitation in a later stage of the culture.
15. The production method according to 3 or 14. 16. The method according to claim 9, wherein glucose is controlled at a concentration of 0.1 to 5.0%. 17. The following group: (1) a homogenized matsutake or maitake mycelium culture; (2) a culture of matsutake or maitake mycelium; (3) a homogenized matsutake or maitake mycelium; 4) An extract of Matsutake or Maitake mycelium; and (5) a food product comprising at least one processed product of Matsutake or Maitake comprising the extract residue of Matsutake or Maitake mycelium. 18. The food according to claim 17, which is a seasoned food. 19. The food according to claim 17, wherein the food is a solidified food, a powdered food, or a liquid food.
8. The food according to 8. 20. A method for producing an extract from matsutake or maitake mycelium, comprising the following steps: (1) separating mycelium from a liquid culture of mycelium; (2) obtaining Drying the obtained mycelium; (3) crushing the obtained dried mycelium; and (4) extracting an extract from the crushed dried mycelium. 21. The dry mycelium is 0.1 to 2.0 cm
21. The method of claim 20, wherein the particles are crushed to a size. 22. The method according to claim 20, wherein the extraction is a neutral or weak alkaline hot water extraction. 23. The method according to claim 20, wherein the matsutake or maitake mycelium is a mycelium produced by the production method according to any one of claims 9 to 16. . 24. A method for producing a solid food containing a mycelium of Matsutake or Maitake, comprising the following steps: (1) a step of homogenizing a culture of a mycelium of Matsutake or Maitake; and (2) the homogenized. Adding a solid agent to the culture; and (3) heating and sterilizing the culture to which the solid agent has been added. 25. The solid preparation according to claim 2, wherein the solid preparation is carrageenan, mannan, pectin, agar or curdlan.
4. The method according to 4.