JPH1175592A - Whitened grifola frondosa and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce ivory white Grifola frondosa in the whole appearance by using natural colored Grifola frondosa spawn different from an albino Grifola frondosa inferior in taste, resistance to the teeth and storable duration. SOLUTION: This whitened Grifola frondosa having wholly ivory white color, and having colored portion recognized at <=20% of the originally colored portion of cap pileus is produced by inoculating spawn of colored Grifola frondosa carpophore on a medium obtained by blending a nutrient source with a sawdust, growing the Grifola frondosa at a carpophore-growing step in a dark place having 0.005-50 Lux, preferably 0.005-30 Lux illuminance while regulating the carbonic acid gas content so as to be <=2000 ppm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of cultivating using a normal fungi mushroom having a spatula-like or semicircular shade of rattan or brown color, the whole of which is white including the shade.
More specifically, it relates to ivory-white maitake mushrooms similar to the handle and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, Maitake mushrooms are prepared by filling a plastic bag with a medium containing nutrients such as bran and sawdust.
The inoculum is inoculated and cultured in a state in which bacteria are blocked and air permeability is ensured. When the fruiting body is generated, it is moved to a bright room and the temperature and humidity are adjusted to grow the fruiting body.
The obtained fruiting body has a white, but gray or brown colored handle, and the handle is inconspicuous as a whole, so that it has a colored black appearance. Salads, chopsticks, and other dishes made with maitake mushrooms have good taste and chewyness, but unsatisfactory coloring impairs the harmony of colors with other ingredients, and demand has stagnated in this regard. On the other hand, there is a variety of white mushrooms, which is a preferred mushroom in appearance, but unlike the mushrooms on the market, it has a poor taste due to the low content of taste components such as amino acids and has no chewy texture They were not cultivated commercially because they were easily broken and had poor shelf life, resulting in inferior products.

[0003]

DISCLOSURE OF THE INVENTION The present inventors have the taste, texture, chewyness, and shelf life that are not inferior to those of conventionally grown and marketed mushrooms, and coloring which has been a problem in the past. It is intended to provide a mushroom having the same appearance as white mushrooms and the same taste, texture, chewyness and durability as conventional colored mushrooms, and a process for producing the same.

[0004]

Means for Solving the Problems The constitution of the present invention is to inoculate the seeds of a commercially available maitake mushroom and culture it in a dark place in the same manner as colored maitake mushrooms, under the condition of illuminance of 0.005 to 50 LUX. Cultivated in a dark place, and induces a factor that inhibits the activity of tyrosinase, a coloring factor enzyme, to cause whitening. As a result, the originally colored bulky portion is ivory white, and coloring is sometimes seen at the tip of the bulky, and this level is less than 20% of the portion of the bulky body that should be colored.

[0005] Even when a seed fungus is inoculated and a hypha is spread in a temperature-controlled room to form a primordium, the fruiting body does not grow when grown in a dark place. However, the present inventors controlled the indoor carbon dioxide concentration while controlling the illuminance to 0.00.
The present invention has been completed by finding that an uncolored fruiting body can be obtained by growing in a dark place of 5 to 50 LUX. In the fruiting body of the present invention, it was found that the whole was ivory white and the tyrosinase inhibitory activity was extremely high. It is considered that the coloring of the fruiting body is suppressed.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The inoculum used in the present invention is a commercially available inoculum of colored Maitake mushrooms. For example, Maitake Mushroom No. 51 (manufactured by Mori Sangyo Co., Ltd.), Maitake Mushroom No. 73 (manufactured by Sun Bsea Co., Ltd.) and Maitake Mushroom H95 (manufactured by Hokuto Sangyo Co., Ltd.) can be exemplified. White mushrooms are not used.

[0007] The cultivation method is a plastic bag widely used as a method for cultivating dance mushrooms, in which a medium containing nutrients such as bran is added to sawdust, sterilized, and allowed to cool. The inoculum is then inoculated under aseptic conditions. Move to a room where temperature and humidity are adjusted, pass the air, try to multiply the bacteria in a bag that does not allow various bacteria to pass, and grow the temperature and humidity while the mycelia are fully spread and the primordium is formed The fruiting body is grown under preferable conditions. In addition, a method of cultivating a bottle without using a plastic bag has been studied, and this method has an advantage that a culture bottle can be reused. The present invention can be applied to any of these.

Cultivation conditions are almost the same as those in the prior art up to the formation of the primordium, at 19 to 24 ° C. and a relative humidity of 65 to 75.
%, And cultured in a dark place, and the carbon dioxide concentration was 3500 pp.
m or less is preferable. In the present invention, the illuminance is preferably 0.05 to 50 Lux, preferably 0.05 to 30 Lu after the formation of the primordium.
Under the condition of x, the concentration of carbon dioxide was adjusted to 2000 ppm or less, and the temperature and humidity were 16 to 21 which were almost the same as the conventional conditions.
C. and a relative humidity of 90 to 95%. Under these conditions, it can be sufficiently grown and harvested in 15 to 25 days.

The fruiting body obtained from the inoculum used in the present invention is
Normally, the bulk is colored rattan or brown, but the fruiting body obtained by the present invention is entirely ivory white in both handle and bulk. When the illuminance during growing is somewhat high, coloring is observed at the tip of the bulk. If only the tip is colored, there is little problem in practical use. Therefore, the fruiting body which is colored by 20% or less, preferably 10% or less of the colored portion in the ordinary cultivation method of the bulk is the bleaching body of the present invention. Mushrooms.

[0010]

Example 1 Saw powder 5 m ³ bran 220 kg Corn blanc 60 kg was blended, and water was added to a concentration of 62 to 65% and kneaded to produce a medium. 2.5 kg of this medium was filled in a polypropylene culture bag, and sterilized at 120 ° C. for 2 hours. After standing to cool, a sterilized medium was inoculated with a seed fungus H95 of Maitake mushrooms, the bag mouth was closed, and transferred to a culture room. The culture bag made of polypropylene is provided with a perforation on the culture medium, and a porous film having an air-permeability and bacteria-blocking property is welded over the perforation. Therefore, sufficient air is supplied aseptically during cultivation.

Cultivation is performed at 20 to 23 ° C. and a relative humidity of 65 to 75.
%, And the concentration of carbon dioxide was controlled to 3500 ppm or less, and the cells were cultured in a dark room. When 20 bags were cultivated in different rooms while changing the conditions in the above range, 35 to 50 were required until the primordium was formed.
It took days. The growth of fruiting bodies is 17-20 ° C and relative humidity 9
The cells were cultured at 0 to 95%, a carbon dioxide concentration of 2000 ppm or less, and an illuminance of 0.005 to 30 Lux or less. 20
When the bags were cultured in different rooms under different conditions within the above range, it took 15 to 25 days to harvest the fruiting bodies, and the yield was 16 to 23% of the weight of the medium. Some of the obtained fruit bodies were entirely ivory white, and the tip of the bulk was slightly colored. The colored portion was up to 4% of the area of the part to be colored normally.

Example 2 Sour flour 2.6 m ³ Corn cob meal 570 kg Rice bran + bran 290 kg
Water was added to a concentration of 62 to 65% and kneaded to produce a medium. 1050 g of this medium was filled in a plastic bottle for cultivation and sterilized at 120 ° C. for 60 minutes. After cooling, the sterilized medium was inoculated with H95 maitake mushroom inoculum and transferred to a culture room with an air-permeable lid.

Thirty samples were prepared, and two of each sample were cultured in different rooms under the same conditions as in Example 1, and it took 20 to 40 days until the primordium was formed. . The growth of fruiting bodies was also performed under the same conditions as in Example 1.
It took 15-25 days to harvest the fruiting bodies and the yield was 16-23% of the medium weight. The same fruiting bodies as in Example 1 were harvested except that one piece was small.

Measurement of tyrosinase inhibitory activity of fruit body of Maitake mushroom (1) Preparation of sample To 100 g of the raw Maitake mushroom obtained in Example 1, 200 ml of 0.9% saline and 20 mM phosphate buffer (pH 6.5) And homogenized. That is, 5000
The rotation at 10,000 ppm for 15 seconds was repeated four times. The obtained sample is divided into three equal portions in 100 ml sample bottles,
Extraction was carried out with water at 60 ° C. and 90 ° C. for 2 hours. The extract was spun at 12,000 ppm for 20 minutes and centrifuged, and the supernatant was used as a sample.

(2) Measurement method Measurement was carried out by a colorimetric method using the following reagents. Reagent A: L-tyrosine solution (0.5 mg / ml) 0.5 ml Reagent B: 1/15 M phosphate buffer (pH 6.8) 2.0 ml Reagent C: tyrosinase solution (2500 U / mg) 5 ml D Each sample solution obtained in (1) 2.0 ml (a) Reagent A, reagent B, reagent C and D solutions were mixed, and
After sterilization at 7 ° C. for 1 hour, the absorbance At at 475 nm was measured. (B) Instead of solution D, 2.0 ml of reagent B was added, and the absorbance Ab was measured in the same manner as in (1). (C) Instead of reagent C, 2.5 ml of purified water was added and the absorbance Ao was measured in the same manner as in (1). The tyrosinase inhibitory activity (%) was calculated by the following equation. Inhibitory activity = {Ab- (At-Ao)} × 100 / Ab (1)

(3) Measurement results The tyrosinase inhibitory activity, which is the test result of (2), is shown in Table 1.
It was shown to. Separately, a similar test was performed on colored Maitake mushrooms obtained by a normal cultivation method, and the obtained results are shown in Table 1. From Table 1, it was found that the whitened mushroom of the present invention has a large effect of inhibiting tyrosinase activity. Especially 90 ° C
In the present invention, a 30-fold dilution of the sample extracted in
In contrast, commercial mushrooms have no inhibitory effect. Therefore, a supplementary test was conducted using a 30-fold diluted solution of a sample extracted at 90 ° C. for seven types of the whitened Maitake mushrooms of the present invention, and the Maitake mushrooms of the present invention showed 10% or more, preferably 20% or more, more preferably 25% or more. It was found to have inhibitory activity.

[0017]

[Table 1]

[0018]

EFFECTS OF THE INVENTION According to the present invention, ordinary colored maitake mushrooms have a taste and chewyness, and have a quality comparable to that of the shelf life, but have almost no coloration, exhibit an ivory white appearance, and have various appearances such as salads. A white mushroom with excellent appearance can be obtained when used for cooking, and its use can be further expanded.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Takayuki Iseki 4-3-1 Jewelry stand, Takanezawa-cho, Shioya-gun, Tochigi Prefecture (72) Inventor Soshi Murakami 166-1, Hanaoka Hanaoka, Takanezawa-cho, Shioya-gun, Tochigi Prefecture

Claims (5)

[Claims] Claims 1. A fruit body obtained by cultivating a seed fungus that produces a colored fruit body of Maitake mushrooms, the whole body being ivory white, and even if there is a coloring part, the bulk of the body should be colored. A bleached mushroom characterized by being 20% or less of the site. 2. The whole is ivory white, and even if there is a colored portion, 10% of the portion of the bulk that should be colored
The whitened Maitake mushroom according to claim 1, wherein: 3. A tyrosinase having 10% or more of a 30-fold dilution of a sample extracted by adding 200 ml of physiological saline and phosphate buffer to 100 g of fruiting bodies and uniformly triturating the extract with water at 90 ° C. for 2 hours. 2. The bleached Maitake mushroom according to claim 1, which has an inhibitory activity. 4. A medium prepared by mixing a nutrient source with sawdust is inoculated with a seed of colored Maitake mushrooms and cultured in a dark place. The fruiting body growing step is carried out in a dark place with an illuminance of 0.05 to 50 Lux in a dark place. 20
A method for producing white mushroom mushrooms, wherein the method is carried out under the control of 00 ppm or less. 5. The growth of fruiting body is performed with an illuminance of 0.005 to 30 L.
5. The method of claim 4, wherein the step is performed in a dark place of ux.