JPS61177928A - Culture of mushroom - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing cultivated mushrooms grown in containers such as bottles, and is particularly characterized by shortening sterilization time and saving energy.

(Prior art) Conventionally, sawdust was made to contain a certain amount of moisture, a considerable amount of rice bran was mixed into it, and after this was put into a container such as a bottle,
The seeds were placed in an open steam chamber or pressure vessel and sterilized at about 100°C to 120°C for 2 to 4 hours, and then the bacteria were propagated and cultivated.

(Problems to be Solved by the Invention) Conventional bottle sterilization uses a moist heat sterilization method using steam and is sterilized by placing the bottle in an open heater at around 100°C or a pressure vessel at around 120°C. Since a large amount of air exists in the container bottle, a temperature difference occurs in the bottle container even if the temperature inside the pressure container is 120°C. On the other hand, even though the inside of the pressure vessel is hot and moist, the inside of the bottle container is dry heat. Therefore, the bactericidal effect is extremely poor. In other words, in the sterilization method that was conventionally thought to be moist heat sterilization, the bottles were placed in a heating chamber while still being cooled and heated from the outside, so the air in the bottles was exhausted by the amount of expansion. Since the heated air remains at a constant temperature and is not discharged to the outside, it is essentially dry heat sterilized.

The purpose of the present invention is to provide a mushroom cultivation method that uses moist heat sterilization to improve the sterilization effect and perform ideal mushroom cultivation, and at the same time, can sufficiently exhibit the energy-saving effect. .

(Means for solving the problem) The above problem is caused by the method of cultivating mushrooms using a container such as a bottle.After the required materials such as sawdust and rice bran are stored in the container, steam is inserted into the container and the required amount is By raising the temperature to complete deaeration, after deaeration, close the opening of the container and place it in a heat-retaining chamber to protect it to continue moist heat sterilization inside the container, and then germination and budding cultivation. The problem is solved by a mushroom cultivation method characterized by:

(Example of the present invention) A first embodiment of the present invention will be described based on FIG.

Since the steam sent from the boiler is saturated steam and contains hot water, it is removed in separator 1 and quickly discharged in a trap to produce dry steam and then the pressure reducing valve is used for heat management. At step 2, the pressure is reduced as much as possible (according to current technology, 0.2 kg/aJ) and sent into the steam distributor 3. At this time, in order to further reduce the pressure, a temperature controller 4, a sensor 5, and an electric valve 6 are used to slightly reduce the pressure. Create low-pressure steam and reduce the pressure in the distributor 7 to 0.05 kg/-, i.e. 10
Maintain at 2-103°C. A conduit 9 for supplying air into the bottle 8 is taken out from the distributor 7, and a solenoid valve 10 is installed near the distributor.
is installed, and the air supply time is set to an arbitrary time using the timer 11.
The device is designed to be able to insert the amount of steam, and since the temperature controller 4 cannot cope with fluctuations in the amount of steam, a solenoid valve 12 is installed in parallel with the electric valve 6 and operates at the same time as the solenoid valve 10 after the distributor 7. This prevents pressure drop in the distributor 7. In addition, when the use of steam is interrupted, there is a pressure drop due to heat radiation from the distributor and conduit, but this is due to the temperature controller 4.
functions to maintain a constant temperature. Distributor 7
The conduit 9 coming out of the
While the solenoid valve 10 is stopped, air is not supplied, so the conduit after the solenoid valve is cooled, and the steam in the conduit 9 becomes water droplets, and water droplets are inserted the next time air is supplied. It is made to penetrate through the air so that it retains heat and does not cool down even when air is not supplied.

Since a large number of conduits 9 (for example 12) are used simultaneously, the distributor 3 has a large capacity for delivering steam evenly. Further, the conduit 9 is taken out from the upper part of the distributor 7, and a drain discharge pipe is installed at the lower part of the distributor 7 so as not to send in humid steam and water droplets, and the drain is quickly discharged using a trap.

The lengths of the solenoid valve 10 after the distributor 7 and the conduit 9 after the solenoid valve 10 are all made the same length so that the same amount of steam is sent into the bottle in a fixed time. Since the steam sent into the bottle may expel sawdust that is not at very low pressure, this adjustment can be made freely by the pressure reducing valve 2 and the temperature regulator 4.

In addition, as shown in FIG. 2, the mechanical structure for supplying steam into the bin 8 is that in the case of a continuous machine, the bin 8 is moved in a fixed direction by a conveyor 14, and is stopped at the bottom of the air supply conduit 9 at the same time. The conduit 9 enters the bottle 8, and after a certain period of air supply, the conduit 9 rises to the top and the bottle 9 is moved by the conveyor 14. In the manual type, the conduit 9 is fixed in a fixed position. , the bottle 8 rises from the bottom toward the conduit to supply air for a certain period of time.

As described above, in the present invention, after putting materials (sawdust and rice bran) into a container such as a bottle, steam is inserted to exhaust the air in the bottle, but at the same time the temperature of the sterilized material is This technology takes advantage of the fact that complete deaeration can be achieved by raising the bottle to the highest temperature under atmospheric pressure.After deaeration, the opening is immediately closed and the bottle is placed in a heat insulating chamber to protect it, thereby creating a moist heat inside the bottle. This will continue sterilization. When heating to a temperature higher than the heating temperature, high-temperature heating can be achieved by applying pressure using a pressure vessel.

In this case, once the inside of the bottle is heated and degassed, a vacuum state will occur inside the bottle when it is cooled, and outside air will be sucked in and bacteria will be mixed in. Therefore, it should be kept warm or heated immediately to prevent it from cooling. It needs to be warmed up.

In this example, the heat insulating storage is carried out using superheated air, but when considering the comparison of 1 cubic meter of pigeon wheat in which the inside of the heating storage is heated with superheated air and steam, air is 0.21 Kcal/3°C. Steam can meet the requirements with a calorific value of 0.58 Kcal/3°C, which is about 173 degrees or less, and even when the door is opened, steam escapes faster because it is lighter. (The higher the temperature and pressure, the faster the steam escapes.) On the other hand, in the case of air, only the temperature difference moves, so there is relatively little temperature change inside the refrigerator. In other words, when it comes to the problem of energy loss in thermal storage, steam has a better heat transfer rate, so it conducts heat to the outer wall of the insulation storage well and radiates a lot of heat, but air has poor heat conduction and Because the heat conduction is poor, there is also little heat dissipation. Furthermore, regarding the cooling method, in the case of dry heat sterilization, there is no particular problem with natural cooling as it only involves the contraction of air, but in the case of moist heat sterilization, the temperature inside the bottle may rise, but especially when cooling the bottle, there is no particular problem. The steam inside condenses, creating an extreme vacuum, and when the bottle is cooled in a sealed state, the contents, as well as a typical plastic container, are extremely deformed. For this reason, after sterilization, the bottles must be opened and cooled in a sterile room immediately. Even in this case, uniformity and stability can be increased by post-sterilization treatment by inserting sterile air.

(Effects of the present invention) However, according to the present invention, the sterilization method conventionally thought to be moist heat is actually dry heat sterilization, and it has been difficult to obtain a suitable sterilization effect, but according to the present invention, it is completely The sterilization effect has been improved due to the moist heat sterilization.

Coupled with this, a sufficient sterilization effect can be achieved in 10 to 40 minutes, whereas conventional sterilization took 2 to 4 hours, and this has a great effect on improving work efficiency and saving energy.

In terms of equipment, conventionally everything inside the container was heated using moist heat, but if the inside of the bottle is to be sterilized at 100°C, dry heat can be used inside the container, but if the temperature is over 100°C, moist heat is used in a pressure vessel. , the temperature inside the bottle is already rising within 100℃, so the amount of heat needed to keep the inside of the container warm is sufficient, and only a very small amount of energy is required. Compared to the case of overheating from a conventional cooling state, the temperature has already increased to about 100°C, so heating to 10 to 20°C above 100°C is sufficient, and after that, it is sufficient to maintain the heat retention state. There is no need to open any relief valves for discharging the air in conventional pressure devices and bottles.

Regarding the method of adding water, conventionally a considerable amount of water was added to the material before bottling it; however, during sterilization, air took away the moisture from the surface of the material, and some of the expanded air was expelled. The water content tended to decrease. In addition, between the moisture originally contained in the raw materials and the moisture immediately before bottling, the moisture content was not averaged, and the sterilization state was not constant, which caused it to be impossible to achieve uniformity during cultivation. Before bottling, almost no water is added, and by adding steam, 10% to 15% of the total weight can be easily added, and the amount can be increased by extending the air supply time. Also, since water is added during steaming, the water content of the material becomes constant, the sterilization state is also uniform, and uniform cultivation is possible.

As described above, according to the mushroom cultivation method of the present invention, it is possible to carry out efficient and sufficient moist heat sterilization, so there is no room for bacteria to enter and multiply, and mushroom cultivation can be carried out economically and favorably while saving energy. It became possible.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing a moist heat sterilization process for containers such as bottles used in the mushroom cultivation method of the present invention, and FIG. 2 is another example of containers such as bottles used in the mushroom cultivation method of the present invention. It is a schematic side view showing the wet heat sterilization process concerning. 1... Separator 2... Pressure reducing valve 3... Steam distributor 4... Temperature controller 5... Sensor
6...Electric valve 7...Distributor 8...
Bottle 9... Conduit 10... Solenoid valve 11...
・Timer 12...Solenoid valve 13...Steam room 14...Conveyor

Claims (1)

[Claims] In a mushroom cultivation method using a container such as a bottle, after storing necessary materials such as sawdust and rice bran in the container, steam is inserted into the container and the temperature is raised to the required temperature to completely degas the container. This method of cultivating mushrooms is characterized by closing the opening of the container, placing it in a heat-retaining chamber, and protecting the container to continue moist heat sterilization inside the container, after which the bacteria propagate and sprout.