KR101347465B1 - A medium composition of edible mushroom containing pine mushroom flavor and a method of cultivation - Google Patents

Abstract

The present invention relates to a medium composition for edible mushroom cultivation containing pine flavour and a method of cultivating edible mushrooms.
Edible mushrooms containing the cultivated scent of the present invention is excellent in flavor and taste, and excellent in commerciality, can be used as a mushroom that can replace the expensive matsutake.

Description

Medium composition of edible mushroom containing pine mushroom flavor and a method of cultivation

The present invention relates to a medium composition for edible mushroom cultivation containing pine flavour and a method of cultivating edible mushrooms.

Pine mushroom (Tricholoma matsutake) is a mushroom that grows in red pine soil, and it is preferred in Korea, China and Japan due to its excellent taste and aroma. In addition, ergosterol contained in the cluster is known to exhibit hypertension inhibition, antioxidant activity and anticancer activity, has been widely used as a food having pharmacological activity. The peculiar aroma of these mushrooms is due to methyl cinnamate, which is highly volatile. Therefore, matsutake mushrooms are washed in a short time to preserve the fragrance, and then added to various foods by being edible or dried.

However, although clusters are tasteful foods enjoyed by taste and aroma, their taste and aroma are rapidly lost immediately after harvesting, and their shape changes with deterioration of freshness such as water evaporation, reduction of nutrients, and color change over time. It has a characteristic of being aesthetically unfavorable, and its short period of storage has been consumed simply after harvesting.

In order to solve this problem, research has been conducted to maintain the flavor and aroma of the cluster, and some have been commercialized. For example, Patent Registration No. 499205 discloses a pine mushroom health food and a method of manufacturing the same, comprising a extract of hot water by mixing pine mushrooms with licorice, and crushed solids obtained therefrom. 728723 discloses a matsutake beverage comprising matsutake juice and crushed matsutake as a main ingredient and a method of manufacturing the same.

However, the processed foods can take advantage of the taste and aroma of the pine mushroom, but there is a disadvantage that can not utilize the functionality of the pine mushroom, there is a problem that the price is still expensive because the mushroom used as it is.

Therefore, if it is possible to develop alternative foods that can utilize not only the flavor and aroma of the cluster, but also the functionality inherent in the cluster, it is expected that it can be purchased at a low price, but the research results have not been reported yet.

Domestic Patent Registration No. 728723

Accordingly, the present inventors have developed a culture composition for edible mushroom cultivation cultivated edible mushrooms and a cultivated edible mushroom containing scent of pine mushroom.

The present invention provides a culture composition for cultivating edible mushrooms containing pine flavour and a method of cultivating edible mushrooms containing pine flavour.

The present invention relates to a edible mushroom cultivation medium composition comprising clustered flavor and water in a volume ratio of 7: 4 to 8: 3.

In addition, the present invention relates to a cultivation method of edible mushrooms containing pine flavor, more specifically,

(a) a step of sterilizing at 60 ~ 70 ℃ by mixing cotton, rice bran and cotton crust and water;

(b) fermentation at 50-55 ° C., followed by lowering temperature;

(c) after inoculating the edible mushroom, incubated for 20-30 days;

(d) adding the mixture comprising clustered flavor and water in a volume ratio of 7: 4 to 8: 3;

It relates to a method for culturing edible mushrooms comprising a.

In addition, the present invention relates to a method of cultivating edible mushrooms by adding a mixture containing scent of scent and water in a volume ratio of 1:10 to 10: 1 to the edible mushroom fruiting body.

In addition, the present invention relates to an edible mushroom containing the scent of cultivated according to the above method.

Edible mushrooms containing the cultivated scent of the present invention is excellent in flavor and taste, and excellent in commerciality, can be used as a mushroom that can replace the expensive matsutake.

Figure 1 shows the GC chromatogram of the fragrance components extracted from the culture medium with the strongest scent of clusters.

The present invention relates to a edible mushroom cultivation medium composition comprising clustered flavor and water in a volume ratio of 7: 4 to 8: 3.

The medium composition may be cotton, rice bran, cotton crust and water to sterilize at 60 ~ 70 ℃, after sterilization at 50 ~ 55 ℃, and then can be lowered to make a medium. After that, A mixture containing the cluster flavor and water in a volume ratio of 7: 4 to 8: 3 may be added to prepare a culture composition for edible mushroom cultivation containing the cluster flavor.

In addition, the present invention relates to a cultivation method of edible mushrooms containing pine flavor, more specifically,

(a) a step of sterilizing at 60 ~ 70 ℃ by mixing cotton (cotton cotton), rice bran, cotton shell (cotton seeds) and water;

(b) fermentation at 50-55 ° C., followed by lowering temperature;

(c) after inoculating the edible mushroom, incubated for 20-30 days;

(d) adding the mixture comprising clustered flavor and water in a volume ratio of 7: 4 to 8: 3;

It relates to a method for culturing edible mushrooms comprising a.

In the present invention, when the culture step is completed, the room temperature is maintained at 15 ~ 18 ℃ about 85 ~ 95% humidity in the foot room, the mixture containing the cluster flavor and water of 7: 4 to 8: 3 volume ratio in the medium After the addition, the edible mushroom can be induced. After the feet are finished, the room temperature is maintained at 13 ~ 32 ℃ and the humidity is 30-40% to grow.

In addition, a mixture containing the cluster flavor and water in a volume ratio of 1:10 to 10: 1, preferably a mixture containing the cluster flavor and water in a volume ratio of 7: 4 to 8: 3, is added to the edible mushroom fruiting body to add an edible mushroom. It is about a method of cultivation.

More specifically, in the present invention, after adding the mixture containing the scent and water of 7: 4 to 8: 3 volume ratio to the fruiting body, it can be grown by spraying the mixture 3 to 5 days before the mushroom harvest. Before spraying the mixture to lower the humidity of the mushroom growth room as much as possible, the room temperature can be maintained for 10 ~ 13 ℃, 1 to 3 days.

In addition, after harvesting the mushrooms may be stored for 20 to 24 hours at 0.3 ~ 1 ℃, 0.5 ℃ and then packaged mushrooms can be sold.

The pine scent is prepared by inoculating by shaking the Pleurotus eryngii (PO) mycelium in a medium to which a mixture of cinnamon extract and pine needle extract is added to a basic medium containing soybean meal, sulfur white sugar, KH ₂ PO ₄ , MgSO ₄ · 7H ₂ O can do.

In the present invention, the edible mushroom cultivation medium containing 7: 4 to 8: 3 volume ratio of scented water and water and the mixture containing 7: 4 to 8: 3 volume ratio of scented water and water are added to the edible mushroom fruiting body. When the cultivation was found to be excellent in taste, aroma, and commercial properties (Table 3).

In addition, the present invention relates to an edible mushroom containing the scent of cultivated according to the above method.

In the present invention, the mushrooms include all edible mushrooms such as edible mushroom, oyster mushroom.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example >

Example  1: Preparation of pine scent

1. Preparation of pine scent using liquid culture solution

Mixed solution of cinnamon extract and pine needle extract in a basic medium containing 10% by weight soybean meal, 2.7% by weight, 0.5% by weight of KH ₂ PO _4, 0.5% by weight of MgSO ₄ · 7H ₂ O (1: 1, v / v) 25 ml of PO mycelium was inoculated into the medium (pH 5.5) to which was added, and cultured at 25 ° C. for 7 to 60 days (120 rpm) to prepare a pine flavor.

2. Evaluation of pine scent

(1) Sensory test

Cultures inoculated with PO mushroom mycelium (basic medium + cinnamon extract 5% + pine needle extract 5% by volume) were cultured for 7, 15, 30 and 60 days. .

(2) fragrance component analysis

GC chromatogram of the fragrance components extracted from the culture medium with the strongest scent of pine fruit was found to be compounds such as methyl cinnamate and 3-octen-ol as shown in FIG. 1 and Table 1. Table 1 below is a compound of the fragrance component extracted from the cluster flavor.

(3) Toxicity test of pine scent

All of the pine scents prepared above were produced from edible raw materials, but the acute and subacute and biochemical factors in blood were measured to determine the toxicity of the substances produced during culturing or by heating. The test showed no toxicity.

Example  2: Composition medium for cultivating edible mushrooms containing pine scent

80% by weight of cotton, 10% by weight of rice bran, 10% by weight of crustacean and water were sterilized at 65 ° C., sterilized at 50 ° C. after sterilization, and warmed to prepare a medium. After that, Cluster flavor and water prepared in Example 1 were mixed at various ratios in a ratio of 1 to 10: 1 to 10. 40 L of the mixture was added per 3000 kg of the medium to prepare a culture medium composition for edible mushroom cultivation containing pine flavour.

Table 2 below relates to the mixing ratio of cluster flavor and water.

SF : H20 SF : H20 SF : H20 SF : H20 1: 1 10: 1 1:10 10: 1 1: 2 9: 1 2: 9 9: 2 1: 3 8: 1 3: 8 8: 3 1: 4 7: 1 4: 7 7: 4 1: 5 6: 1 5: 6 6: 5 1: 6 5: 1 6: 5 5: 6 1: 7 4: 1 7: 4 4: 7 1: 8 3: 1 8: 3 3: 8 1: 9 2: 1 9: 2 2: 9 1:10 1: 1 10: 1 1:10

(SF: natural songyee flavor: pine flavour, H ₂ 0: water)

Example  3: Cultivation of Edible Mushrooms with Pine Flavor

Example  3-1.

Cotton, rice bran, noodle shell and water were mixed and sterilized at 65 ° C, fermented at 50 ° C after sterilization, and then cooled. Thereafter, inoculated with the oyster mushroom and Pleurotus eryngii, and incubated for 25 days. After the incubation, the mixture containing the scent and water in the volume ratio of 7: 4 to 8: 3 is added with a humidity of about 90% in a germination chamber where the room temperature is maintained at about 16 ° C. to induce the germination of oyster mushroom and Pleurotus eryngii. It was. After finishing the cultivation, the room temperature was maintained at about 25 ℃ and the humidity was raised to about 35% to cultivate mushrooms and Pleurotus mushroom containing pine scent.

Example  3-2

The mixture of the cluster flavor and water of Table 2 was added to the fruiting bodies of Pleurotus eryngii and Pleurotus eryngii. Afterwards, the indoor humidity of the mushroom growth room is lowered to 50% or less, the room temperature is maintained at 10 ° C. for 3 days, and then, 3 days before the harvest of the mushroom, the mixture is sprayed to cultivate matsutake mushrooms and oyster mushrooms. It was.

Example  4: containing pine scent Birds  Sensory Evaluation of Mushrooms and Pleurotus eryngii

Sensory evaluation was performed on the Pleurotus eryngii and Pleurotus eryngii containing the pine scents prepared in Examples 3-1 and 3-2. At this time, sensory evaluation was selected as the evaluation items of flavor, taste, and merchandise, and 10 trained sensory inspectors measured 9 points (9

Point: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad).

As a result, the Pleurotus eryngii and Pleurotus cultivar (Example 3-1) and Pleurotus and Water ratios of 7: 4 and 8: The mixture was added to the fruiting body at the ratio of 3, the highest score was obtained from the cultivated mushroom and oyster mushroom (Example 3-2) (Table 3).

Cultivated Mushrooms incense flavor Merchandise Example : 3-1 Ratio of scent and water 7: 4 7.5 6.7 6.3 Example : 3-1 Ratio of scent and water 8: 3 7.6 6.8 6.5 Example : 3-2 ratio of scent and water 7: 4 7.4 6.8 6.4 Example : 3-2 ratio of scent and water 8: 3 7.7 6.6 6.7

As shown in Table 2, the evaluation results of six or more points as a whole, relatively compared to the Pleurotus eryngii and Pleurotus eryngii mushrooms cultivated in a medium or mixture in which the ratio of scent and water is 7: 4 and 8: 3. It was confirmed that excellent palatability was shown.

Claims (6)

A medium composition for edible mushroom cultivation comprising clustered flavor and water in a volume ratio of 7: 4 to 8: 3. (A) step of sterilizing at 60 ~ 70 ℃ by mixing cotton, rice bran, crustacean and water;
(b) fermentation at 50-55 ° C., followed by lowering temperature;
(c) after inoculating the edible mushroom, incubated for 20-30 days;
(d) adding the mixture comprising clustered fragrance and water in a volume ratio of 7: 4 to 8: 3;
Method for culturing edible mushrooms comprising the. A method of cultivating edible mushrooms by adding a mixture comprising scent of scent and water in a volume ratio of 1:10 to 10: 1 to the edible mushroom fruiting body. The method of claim 3, wherein
7. A method of cultivating an edible mushroom, characterized in that the mixture containing the scent and water in the volume ratio of 7: 4 to 8: 3 to the edible mushroom fruiting body, and further sprayed the mixture 3 to 5 days before the mushroom harvest. Edible mushroom containing scent of cultivated according to the method of claim 2. Edible mushroom containing scent of cultivated according to the method of claim 3 or 4.

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