JPS62278922A - Culture medium of edible 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 3. Detailed Description of the Invention (Field of Application of the Invention) The present invention relates to a culture medium used for cultivating edible mushrooms.

(Background of the Invention) Conventionally, for the artificial cultivation of edible mushrooms, a method using a medium containing sawdust and rice bran has been widely practiced.

However, the following problems have been pointed out in the conventional method using this mixed medium (sawdust-rice bran). In other words, as artificial cultivation on a factory scale has become popular in recent years, a large amount of sawdust is required to be added to the culture medium, but sawdust is usually obtained as waste wood from sawmills, woodworking factories, etc. For this reason, collection of such products has become increasingly difficult and costly as the amount required increases. Separately from this, when using the above-mentioned (sawdust-rice bran) mixed medium, the yield of cultivation is low and the cultivation period is long, resulting in high production costs, and as a result, artificial cultivation on a factory scale is not possible. It has also been pointed out that the benefits are not great.

By the way, apart from the above, there is a general demand for the effective use of waste from food factories.
One such problem is the reuse of tofu lees (okara fraction) generated during the production of fresh tofu, frozen tofu, soy milk, etc., or soybean protein foods (isolated soybean protein, etc.). This is because the demand for feed, which was one of the effective uses of tofu meal, has been declining in recent years.
Due to an increase in the supply of squeezed lees from the brewing field as feed, etc., the tofu lees will be supplied in the field of reuse.A! ? This has become a major problem, especially in recent years, as it has become increasingly important. In addition, tofu cake inherently has a high moisture content (usually about 85%), which increases transportation costs, and it is also easily perishable, causing problems such as it spoiling in about a day in the summer in Japan.

Because of the above, and because tofu meal has a relatively high amount of unnutrient content as a medium component, it is conceivable to use tofu meal as a cultivation medium for the aforementioned edible mushrooms, and in some cases it has actually been used. It's been done. However, as mentioned above, tofu lees has a high moisture content, and in order to maintain the appropriate moisture content of the medium as an edible mushroom culture medium, it is necessary to add a large amount of A-husk, etc. to adjust the moisture content. The utilization efficiency of unnutrient content decreases, and the conventional (sawdust - rice bran)
The results show that the advantage compared to using a compounded medium is not that great. It is also conceivable to dry tofu lees and use it as the medium component, but this has not been put to practical use due to the high cost of drying.

(Object of the Invention) The present invention has been made from the above-mentioned viewpoints, and its purpose is to:
The aim is to make the use of edible mushrooms as a cultivation medium practically possible and effective, and to realize efficient use of resources.

Another object of the present invention is to realize artificial cultivation of edible mushrooms with a high yield by efficiently utilizing the high nutritional content of tofu meal.

(Summary of the Invention) Therefore, the characteristics of the edible mushroom cultivation medium of the present invention, which was made to achieve the above object, are that tofu lees are grown at pH 3,
The dehydrated tofu lees obtained by adjusting the pH to 5 to 5.5 and dehydrating under pressure were adjusted to have a solid content of 40% by weight or more in the total solid content of the medium and an appropriate pH for mushroom culture. It is in the structure.

Edible mushrooms for which the medium of the present invention is used are not particularly limited as long as they are suitable for artificial cultivation, but in particular, oyster mushrooms,
Nameko 1 Suitable as a cultivation medium for edible mushrooms such as shiitake mushrooms.

The tofu lees used in the present invention are those produced as a by-product in, for example, the production of fresh tofu, frozen tofu, soybean milk, etc., or the production of soybean protein foods (isolated soybean protein, etc.).

In the present invention, a pressure dehydration method is used to reduce the water content of this tofu lees, which is industrially low-cost and capable of highly efficient dehydration. Since the cloth hat becomes clogged and dehydration is virtually impossible, the above-mentioned pressure dehydration is carried out after the soybean lees has been subjected to a change+r treatment in advance by adjusting the pH to 3.5 to 5.5 using an acidic solution. It will be done. In the pH range of 3.5 to 5.5, the lower the pH, the better the dehydration properties of tofu cake. This p
The degree of H adjustment is as follows: If the pH is below 3.5, the pH will be adjusted to the appropriate pH as a culture medium for edible mushrooms.
Requires relatively large amounts of neutralizing agent. In addition, if the pH is higher than 5.5, the reduction in water content due to pressure dehydration may be insufficient.
This results in virtually no dehydration.

As the acidic solution for adjusting the pH of the tofu meal, organic acids such as lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, inorganic acids such as hydrochloric acid and phosphoric acid, or inorganic acids such as tofu manufacturing process, dairy products (
An acidic solution obtained by lactic acid fermentation of the whey liquid produced during the manufacturing process (butter, cheese, etc.) is used, especially for the latter whey.
When using an acidic solution obtained by lactic acid fermentation of the liquid, there is an advantage that the components in the whey liquid are utilized as nutritional components of the edible mushroom culture medium.

The tofu lees whose pH has been adjusted in advance as described above is dehydrated by a pressure dehydration method such as a screw press or a filter press, and dehydrated so that the water content becomes about 60 to 80% by weight, preferably 65 to 75% by weight. It is considered tofu lees. The moisture content can be adjusted by controlling the applied pressure.

The dehydrated tofu meal is suitable for growing edible mushrooms.
The medium is adjusted to H and used as an edible mushroom culture medium as it is or by adding necessary medium components as appropriate.

The appropriate pH for cultivating the above-mentioned edible mushrooms (generally pH
Adjustment to 4.0 to 7.0) is carried out by adding an alkali, and as the alkali for this purpose, any one type or a combination of two or more types of those exemplified below can be used. That is, calcium carbonate, calcium hydroxide, calcium phosphate, calcium acetate, magnesium carbonate, and the like.

In the present invention, the dehydrated tofu meal obtained as described above can be used as a medium for edible mushrooms as it is, except for adjusting the pH, but an appropriate moisture adjusting material may be added to adjust the moisture content of the medium. It's okay. As such a moisture adjusting material, a-shell is generally used to lower the moisture content, and water is used to add water, but the material is not particularly limited to these.

One of the characteristics of the medium for cultivating edible mushrooms according to the present invention is that even when appropriate additives are added for the purpose of moisture adjustment, the solid content of the dehydrated tofu meal remains in the medium. The total solid content of the medium is 40% by weight or more, preferably 50% by weight or more.

If the solid content of the dehydrated tofu meal is less than 40% by weight of the total solid content of the medium, the number of days for cultivating mushrooms cannot be shortened, and ring formation of fruiting bodies is low, so the method of the present invention may not be effective. This is because the purpose is not fully achieved.

The present invention does not preclude the use of known additives for edible mushrooms as described above.
Examples of such additives that can be added as appropriate include sawdust, rice straw, dog bean hulls, rice grain, soy sauce lees, bean hulls, starch, and growth hormone.

The medium of the present invention can be used in the same way as a normal edible mushroom medium. For example, the medium containing the dehydrated tofu cake as a main component is placed in a polypropylene container of a predetermined capacity, Open the cap and heat sterilize it in a sterilizer.

After cooling, the culture medium is inoculated with edible mushroom inoculum, and cultivation is performed while maintaining growth conditions such as post-inoculation temperature at a state suitable for each mushroom.

(Effects of the Invention) According to the present invention, tofu meal, which can be considered waste as it is, becomes practically useful and excellent as a medium for cultivating edible mushrooms, which could not be effectively used in the past. The effect is that resources can be used efficiently.

In addition, the present invention makes it possible to achieve artificial cultivation of edible mushrooms with a high yield by efficiently utilizing the high nutritional content of tofu meal, which will greatly contribute to the artificial cultivation of edible mushrooms on an industrial scale. The effect of making a contribution can be obtained.

(Example of the invention) The present invention will be described below based on embodiments shown in the drawings.

Example 1 Production of culture medium ■ Production of dehydrated tofu meal: To 5 kg of tofu meal (moisture content 84.9!iJt!k),
25λ of whey liquid (m, liquid) generated during the tofu manufacturing process is
Add the acidic solution obtained by lactic acid fermentation at 8℃ for 12 hours, press dehydrate, and the moisture content is 78! :ffc%F.

3.4 kg of dehydrated tofu meal with a pH of 4.2 was obtained.

■Adjustment of culture medium: Add and mix 722 g of rice husk, 85 g of calcium carbonate, and 275 mjl of water to the dehydrated tofu lees obtained in the above (■),
Moisture content: 67 Weight: 0, tofu cake solid content in total solid content of medium: 5
! ! We created a medium for edible mushrooms in zero quantity.

11 The medium prepared above was filled into a polypropylene container of 850 + nJl (filling amount ssog), sealed and heat sterilized at 120°C for 1.5 hours. The cells were inoculated and cultured under specified culture conditions.

The results are shown in Table 1.

Comparative Example 1 A medium was prepared in the same manner as in Example 1, except that a-crop was added to non-dehydrated tofu lees to reduce the water content to 67ffi, and Oyster mushrooms were cultured using this medium.

The results are shown in Table 1.

Table 1 From Table 1 above, in the case of Example 1 of the present invention, in addition to obtaining an increased yield of oyster mushroom fruiting bodies compared to Comparative Example 1, a shorter cultivation period was also obtained, and the quality of the obtained fruiting bodies was also excellent. It was something like that.

Example 2 ■Manufacture of dehydrated tofu lees: 5 kg of tofu lees (moisture content: 84.9 weight '4) was mixed with 15 fL of whey liquid (waste liquid) produced during the tofu manufacturing process at 40°C.
, an acidic solution obtained by lactic acid fermentation for 10 hours was added, and the mixture was dehydrated by press to obtain 3 kg of dehydrated tofu cake having a water content of 75 weight x and a pH of 4.2.

■Adjustment of culture medium: 160 g of crushed rice straw was added to the dehydrated tofu meal obtained in the above step
g, calcium carbonate f15g and mix, moisture content 69.5! ! Amount 0, solid content of tofu lees in total solid content of medium 76
．． 7 A zero weight edible mushroom culture medium was prepared.

Cultivation of Edible Mushrooms As in Example 1, the culture medium was placed in a container and sterilized by heat, then cultured at a temperature of 18 to 20°C and a humidity of 70 to 75%. It was cultivated in Zero's growth chamber.

The results are shown in Table 2.

Comparative Example 2 A culture medium was prepared by adding water to 5 parts of sawdust, 1 part of rice bran, and water so that the water content was 69.5 times, and oyster mushrooms were cultured in the same manner as in Example 2.

The results are shown in Table 20.

Table 2 From Table 2 above, in the case of Example 2 of the present invention, the yield of oyster mushroom fruiting bodies was increased compared to Comparative Example 2, and the cultivation period was also shortened, and the quality of the fruiting bodies obtained was also excellent. It was something like that.

In addition, in the case of Example 2, the hyphae grew quickly, and the grown hyphae made the medium pure white and multiplied actively, but in the case of Comparative Example 2, the hyphae grew slowly, and the grown hyphae did not spread through the medium. It was almost white.

Example 3 ■ Production of dehydrated tofu lees: To 5 kg of tofu lees (moisture content: 84.9, weight: 64), 20 fL of whey liquid (waste liquid) generated during the cheese manufacturing process was added to 3 kg of tofu lees.
Acidic solution (pH 4, 6) obtained by lactic acid fermentation at 5°C for 4 hours
) and press dehydrated to a water content of 800% by weight, pH 5.
, 5 was obtained. 3.77 kg of dehydrated tofu cake was obtained.

■Adjustment of culture medium; Add 500g of soybean hulls and 1 liter of rice to the dehydrated tofu meal obtained in the above
33: Add 1g and mix, moisture content 67.1% by weight
A medium for edible mushrooms was prepared in which the solid content of tofu lees was 500% by weight in the total solid content of the medium.

Cultivation of edible mushrooms Hiratake mushrooms were cultivated in the same manner as in Example 2.

The results are shown in Table 3.

Comparative Example 3 A culture medium was prepared by adding water to 6 parts of sawdust, 1 part of rice sugar, and water to give a moisture content of 677% by weight, and oyster mushrooms were cultured in the same manner as in Example 3.

The results are shown in Table 3.

Table 3 From Table 3 above, in the case of Example 3 of the present invention, in addition to obtaining an increased yield of oyster mushroom fruiting bodies compared to Comparative Example 3, a shorter cultivation period was also obtained, and the quality of the obtained fruiting bodies was also excellent. It was something like that.

In addition, in the case of Example 3, the hyphae grew quickly, and the grown hyphae made the medium pure white and multiplied actively, but in the case of Comparative Example 3, the hyphae grew slowly, and the grown hyphae did not spread through the medium. It was almost white.

Example 4 ■Manufacture of dehydrated tofu lees: To 5 kg of tofu lees (moisture content: 84.9 weight, zero), 0.05% acidic solution 201 of lactic acid was added, and the mixture was press-dehydrated to a moisture content of 666% by weight. 2.2 kg of dehydrated tofu meal having a pH of 3.6 was obtained.

■Adjustment of culture medium: 18g of calcium carbonate is added to the dehydrated tofu meal obtained in the above
The pH of the medium was adjusted by adding 2 g of calcium hydroxide to prepare an edible mushroom medium with a water content of 65.4% by weight and a tofu lees solid content of 97.4% by weight in the total solid content of the medium.

Cultivation of Edible Mushrooms Hiratake mushrooms were cultivated in the same manner as in Example 2. In addition, the culture medium of Comparative Example 2 was used to perform a culture of Comparative Example 4 in comparison with Example 4.

The results are shown in Table 4.

Table 4 From Table 4 above, in the case of Example 4 of the present invention, compared to Comparative Example 4, the yield of oyster mushroom fruiting bodies was increased, the cultivation period was shortened, and the quality of the fruiting bodies obtained was also excellent. It was something like that.

In addition, in the case of Example 4, the hyphae grew quickly, and the grown hyphae made the medium pure white and multiplied actively, but in the case of Comparative Example 4, the hyphae grew slowly, and the grown hyphae did not spread through the medium. It was almost white.

Claims (5)

[Claims] (1) Dehydrated tofu lees obtained by adjusting the pH of tofu lees to 3.5 to 5.5 and dehydrating under pressure, containing 40% by weight or more of the solid content of the dehydrated tofu lees in the total solid content of the medium, Appropriate culture p
Edible mushroom cultivation medium characterized by being prepared in H. (2) The pH of the tofu lees is adjusted using an acidic solution obtained by lactic acid fermentation of whey liquid produced during the tofu manufacturing process. Edible mushroom cultivation medium (3) The pH of the tofu lees is adjusted using an acidic solution obtained by lactic acid fermentation of whey liquid produced during the dairy product manufacturing process. edible mushroom cultivation medium (4) For cultivating edible mushrooms according to claim (1), wherein the pH adjustment of the tofu meal is carried out using an acidic solution consisting of an organic acid and/or an inorganic acid. Culture medium (5) Claims (1) to (4) characterized in that the moisture content of the tofu lees is 65 to 80% by weight.
Edible mushroom cultivation medium according to any of the paragraphs