KR20050028957A - Recycling method for food wastes using salt-tolerant mushrooms - Google Patents

Abstract

To provide a food garbage recycling method capable of efficiently disposing food garbage and obtaining functional materials containing useful constituents of mushrooms at the same time by disposing food garbage using mushroom strain having excellent salt tolerance and fast culture rate. The method for recycling food garbage is characterized in that food garbage is converted into mycelium or fruit body of mush rooms by cultivating one or more mushrooms selected from Hericium erinaceum, Coriolus versicolor, Schizophyllum commune and Pleurotus eryngii in a culture medium containing food garbage, wherein the method comprises: a step(1) of preparing a culture medium containing food garbage; a step(2) of inoculating mushroom strain into the food garbage culture medium, thereby cultivating the food garbage culture medium; and a step(3) of aging the food garbage, thereby converting the food garbage into mycelium or fruit body of mush rooms, wherein the culture medium of the step(1) comprises 10 to 40 wt.% of food garbage, 50 to 80 wt.% of corn ear, and 10 to 20 wt.% of rice bran, and wherein the method additionally comprises a step(4) of directly debottling and drying mushroom strain.

Description

Recycling method for food wastes using salt-tolerant mushrooms}

The present invention relates to a method for recycling food waste using flame resistant mushrooms.

Food waste accounts for the highest share of household waste at 24.6%, making it an important part of the waste disposal sector.

Accordingly, various treatment methods of food waste have been studied, and in particular, treatment methods for preventing secondary pollution by physical and chemical treatment by treating microorganisms and recycling food waste as feed and compost have been proposed.

However, the food waste has a humidity of about 80% or more and high salinity due to the nature of the food, which is a component of the food waste, and has a very bad environment for ordinary microorganisms to grow.

In order to overcome this problem, Korean Patent Laid-Open No. 2002-0079321 discloses a method of cultivating edible mushrooms from food waste and producing a functional bio-feed using a mutant strain of Pleurotus eryngii having flame resistance.

However, because the strain used in this method is described as growing only in the salt environment of about 2%, it is difficult to grow in food waste which is actually much higher salt environment than that.

In addition, because the strain takes more than 40 days of culture, the scale of the treatment facility including a waste yard should be extra-large in order to process foods generated several hundred tons per day. For example, when processing 200 tons of food waste per day, the culture facility using the strain needs an area of about 60,000 pyeong.

As such, strains that have been used in the past are not suitable for use in mass processing and recycling of food waste due to low flame resistance and economical efficiency.

Therefore, in order to efficiently treat and recycle food waste using mushrooms, strains having excellent flame resistance should be separated, and the cost should be reduced by reducing the size of the facility by shortening the incubation time.

The present invention is to provide a method for recycling food wastes by treating food wastes using mushrooms having excellent flame resistance and fast incubation rate, thereby efficiently treating wastes and at the same time obtaining functional materials containing useful components of mushrooms. .

The present invention provides a method for recycling food waste using salt-resistant mushrooms.

In the waste recycling method of the present invention, one or more mushrooms selected from the group consisting of food waste ( Hericium erinaceum ), fingerling mushrooms ( Coriolus versicolor ), squirrel mushrooms ( Schizophyllum commune ), or Pleurotus eryngii By culturing, the food waste is converted into a fruiting body or mycelium.

Mushroom bacteria used in the waste recycling method of the present invention are mushrooms that are used for food or medicinal purposes, can grow in a high salt concentration of about 5% that ordinary mushrooms can not grow and can grow rapidly, It is suitable for mass processing of high salinity food waste.

Waste recycling method of the present invention comprises the steps of 1) preparing a medium containing food waste; 2) culturing the mushroom bacteria inoculated in the food waste medium; 3) aging the culture to convert to mushroom fruiting body or mycelium.

In the first step, after removing the foreign matter in the food waste, the waste is homogenized so that the humidity is maintained at about 70%.

Food waste prepared as described above is mixed with corn cob and rice bran and sterilized to prepare a food waste medium.

The food waste medium comprises 10 to 40% by weight of food waste, 50 to 80% by weight of corn cob, 10 to 20% by weight of rice bran, and specifically, 30% by weight of food waste, 60% by weight of corn cob and 10% by weight of rice bran. It is preferable.

Corn cob, a component of the medium, is a by-product of the ear of corn and may be replaced by sawdust or waste noodles.

When the final purpose of food waste recycling during the production of the medium is edible mushrooms, cosmetic ingredients, immunostimulants, feeds, or feed additives, corn cobs are used, and sawdust or waste noodles may be used to obtain compost.

Rice bran, which is a component of the medium, refers to the portion of rice bran and rice bran in rice.

In step 2), at least one selected from roe deer mushroom, fingerling mushroom, skirt mushroom, or zelkova mushroom is inoculated into the medium prepared in step 1), and incubated at 25 ° C. ± 3 ° C. for about 5 days.

In the third step, the culture consisting of the mushroom and the food waste medium is appropriately treated according to the purpose to be converted into a mushroom fruiting body, that is, a mature mushroom, or matured as a mycelium.

When converting mushrooms and food wastes into mushroom fruiting bodies, they are incubated for several days by controlling conditions such as humidity, temperature, CO ₂ concentration, and light required for converting the mushrooms to fruiting bodies.

Suitable mushrooms to be converted to the mushroom fruiting body may be a locust mushroom or a locust mushroom, and the mushroom fruiting body obtained by the above step may be used as an edible mushroom.

On the other hand, when the culture of mushrooms and food waste to mature the mycelium as it is aged for 20 days without additional temperature control. Through this process, the entire food waste medium is converted to mushroom mycelium, and since the mycelium incubation time is shorter than that of conventional mushrooms, it is possible to smoothly convert a large amount of waste into mushroom mycelium with only a small space.

In the food waste recycling method of the present invention, in order to obtain useful substances from the mushroom mycelium, it may further include the step of 4) dehydrating and drying the mushroom mycelium immediately after the step 3).

In step 4), after confirming that the whole culture is converted to the mushroom mycelium, the demineralization and drying is carried out immediately and pulverized.

Since the final pulverized product obtained from the food waste recycling method of the present invention contains useful components secreted from mushrooms, it can be utilized as a feed material for animal feed, feed additives, compost, cosmetic raw materials, and an adjuvant. It may be prepared using conventional methods used.

For example, livestock feed, feed additives and compost are prepared by grinding demycified mushroom mycelium to obtain mycelium powder.

Cosmetic raw materials and immune enhancers are prepared by recovering the beta-1,6-branch-beta-1,3-glucan of the polymer using a suitable solvent for demycified mushroom mycelium, and then sequentially purifying and drying.

Beta glucan, which is present in a large amount in mushrooms, is known to exhibit immune function enhancement by activating macrophages around cancer cells, and thus can be used as an immune enhancer and cosmetic raw material.

In addition, the mushroom strain used in the present invention, for example, in the case of the skirt mushroom, because the mycelium is excellent in the adhesion of the final crushed food waste treated using this can be used as an immune enhancer raw material.

In addition, since the polysaccharides contained in the mushrooms are excellent in moisturizing, the final pulverized food waste processed using the same can be used as a cosmetic raw material.

Since the food waste recycling method of the present invention does not require a special device or a large space for waste yards, it is possible to supply farmers with high-quality feed, feed additives and compost at a low price, and the problem of increased feed prices is increasing day by day. I can solve it.

The food waste recycling method of the present invention uses mushroom bacteria, which are environmentally friendly microorganisms in the treatment of food waste, and thus does not generate secondary by-products compared to physical and chemical treatments.

Therefore, the waste recycling method of the present invention can be usefully used for the purification of the polluted environment and the recycling of resources.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the examples.

[Example 1] Recycling Food Waste According to the Present Invention: Cultivation of Edible Mushrooms

1) Screening of Salt-resistant Mushrooms

Salt-tolerant mushrooms suitable for food waste treatment were selected as follows.

The mushrooms to be screened were prepared from zelkova mushrooms, fingerling mushrooms, skirt mushrooms, roe deer mushrooms, dung mud mushrooms and chaga mushrooms, which have been used for food or medicinal purposes.

The medium for mushroom culture was prepared with potato dextrose agar (PDA) medium, and salt concentrations of 1%, 1.5%, 2.0%, 2.5% 3.0%, 3.5%, 4.0%, 4.5%, Prepared to 5.0%, the fungi were inoculated in medium of various concentrations and incubated in a culture chamber maintained at 25 ℃ ± 3 ℃.

After incubation for 5 days, the growth of bacteria in the medium of each salt concentration was observed and the results are shown in Table 1.

Strain Salt concentration One 1.5% 2% 2.5% 3% 3.5% 4% 4.5% 5% Great Oyster Mushroom +++++ +++++ +++++ +++++ ++++ +++ ++ + - Fingering mushroom +++++ +++++ +++++ +++++ +++++ ++++ +++ +++ ++ Skirt Mushroom +++++ +++++ +++++ +++++ +++++ ++++ +++ +++ ++ Roe deer mushroom +++++ +++++ +++++ +++++ +++++ ++++ +++ +++ ++ Mud Mushroom +++++ +++ ++ ++ + + + - - Chaga +++++ +++ ++ ++ + + + - -

(-: Do not multiply, +: grow, ++: grow normally, +++: grow well, ++++: grow very well, +++++: grow in bulk,)

As shown in Table 1, fingerling mushrooms, skirt mushrooms and roe deer mushrooms were also grown in the medium containing a high concentration of salt of more than 5%, the large zelkova mushroom was slightly lower than these, but showed a similar degree of flame resistance.

The strains selected in this example show much better salt resistance compared to the previously known salt tolerant strains that showed salt resistance only to about 2% salinity.

Therefore, it can be confirmed that the fingering mushrooms, skirt mushrooms, roe deer mushrooms, and zelkova mushrooms are salt-resistant mushrooms that can be applied to food waste treatment.

2) Culture of Mushroom Bacteria Using Food Waste Medium

A food waste medium for culturing mushrooms identified as flame-resistant strains in 1) was prepared as follows.

First, the foreign matter in the food waste was removed, and then homogenized to maintain the humidity at about 70%. Corn waste and rice bran were mixed with food waste to prepare a food waste medium. At this time, in order to obtain the optimal medium composition, the food waste content was changed as shown in Table 2 to prepare four types of medium.

ingredient A B C D Food waste 10 20 30 40 Corn Cove 80 70 60 50 Rice bran 10 10 10 10

Food waste medium prepared as described above, inoculated with fingering mushrooms, skirt mushrooms, roe mushrooms and zelkova mushroom, respectively, and incubated at 25 ℃ ± 3 ℃.

After 5 days, the growth of mushrooms was observed in each medium, and the results are shown in Table 3.

Strain A B C D Great Oyster Mushroom +++++ +++++ +++ ++ Fingering mushroom +++++ +++++ +++++ ++++ Skirt Mushroom +++++ +++++ +++++ ++++ Roe deer mushroom +++++ +++++ +++++ ++++

(++: usually grows up, +++: grows well, ++++: grows very well, +++++: grows in large quantities)

As shown in Table 3, the saline-resistant mushrooms used in the waste recycling method of the present invention grew well in all media, and the higher the proportion of food waste, the higher the rate of humidity, resulting in a slower mycelial activity.

The most suitable medium for waste disposal was medium C, consisting of 30% by weight of food waste, 60% by weight of corn cob, and 10% by weight of rice bran.

On the other hand, in the case of medium A containing 10% by weight of food waste or medium B containing 20% by weight of food waste, the mycelial growth and shortening of the incubation time were excellent, but it was inefficient in the throughput of food waste. 40% by weight of the hyphae was well adhered, but the incubation time was required more.

3) harvesting mushrooms by converting mycelium into fruiting bodies

Among the mushrooms that appeared to be useful for waste disposal in step 2), roe deer and locusts were grown as fruiting bodies, that is, as edible or medicinal foods when grown as mushrooms, so that they were harvested by converting into fruiting bodies as follows.

A) harvesting fruiting bodies of roe deer mushrooms

The mycelium cultured in step 2) was cultivated for 4-6 days under the condition that the temperature was maintained at 18-22 ° C. and 95% humidity, and the mushrooms were observed to grow, and harvested when the size of the fruiting body was 0.8 cm. The average yield of the roe deer mushroom was 60 g / 850 ml.

B) fruiting of the locust mushroom

The mycelium cultured in 3) is scraped to obtain fruiting bodies, and water is supplied to the bottle mouth sufficiently.

After cultivating under the condition that the temperature was maintained at 15 to 18 ° C., the humidity was 90 to 95%, the CO ₂ concentration was 500 to 1000 ppm, and the light was maintained at 500 to 1000 lux, the mushrooms were grown and harvested for about 15 to 20 days. The average yield of the locust mushroom was 75g / 850ml.

Example 2 Recycling Food Waste According to the Present Invention: Preparation of Feed and Feed Additives

1) Culture of Mushroom Bacteria Using Food Waste Medium

Cultivation of the mushroom bacteria using food waste medium was carried out by the same method as in Example 1.

2) aging the food waste medium and the culture of mushroom bacteria to convert to mushroom mycelium

Cultures of the mushrooms and food wastes obtained above were aged for 20 days in a yard, and at the time of ripening there was no separate temperature control.

3) Preparation of feed and feed additives from mushroom mycelium

After confirming that the whole culture was converted to the mushroom mycelium, degeneration and drying were performed.

Feed and feed additives were prepared by crushing the dried mushroom mycelium into a 30-120 mesh mill to obtain a mycelium powder.

Example 3 Recycling Food Waste According to the Present Invention: Preparation of Cosmetic or Immune Enhancer Raw Materials

1) Culture of Mushroom Bacteria Using Food Waste Medium

Cultivation of the mushroom bacteria using food waste medium was carried out by the same method as in Example 1.

2) aging the food waste medium and the culture of mushroom bacteria to convert to mushroom mycelium

The process of converting the food waste medium and the culture of the mushroom bacteria to mushroom mycelium was carried out by the same method as in Example 2.

3) Preparation of cosmetic or immune enhancer raw material from mushroom mycelium

After confirming that the whole culture was converted to the mushroom mycelium, degeneration and drying were performed.

Extraction was carried out as follows for the diseased and dried mushroom cultures.

10 times of water was added to the dried mycelium and treated at 90 ° C. for 4 to 6 hours, and then treated with protease at 30 to 38 ° C. for 4 to 5 hours, and allowed to stand. After separating the supernatant and the precipitate, 3-4 times the amount of ethyl alcohol was slowly added to the supernatant to collect and recover the beta-1,6-branch-beta-1,3-glucan of the polymer, and the recovered beta- Glucan was again dissolved in the initial solution and the same amount of water.

Ethyl alcohol was added one to four times in the same manner while gradually reducing the amount of ethyl alcohol to one-fold to recover more purified and uniform beta-1,6-branch-beta-1,3-glucan. The recovered beta-1,6-branch-beta-1,3-glucan was hot-air dried at a temperature of 20 to 100 ° C., and dried in a freeze dryer in which the alcohol component was volatilized.

The recovered beta-1,6-branch-beta-1,3-glucan was hot-air-dried at a temperature of 20 to 100 ° C to volatilize the alcohol components, and then dried beta-1,6-branch-beta-1,3 -Glucan was ground with a grinder to prepare cosmetic raw materials and immune enhancers.

The waste recycling method of the present invention can treat food waste without secondary pollution at high speed.

In addition, the final processed product obtained by the waste recycling method of the present invention contains useful components of the mushroom, and thus can be used as an edible mushroom, a livestock feed, a feed additive, a compost, a cosmetic raw material, or an immunopotentiator.

Therefore, the waste recycling method of the present invention can be usefully used for the purification of the polluted environment and the recycling of resources.

Claims (9)

The food waste is cultured by cultivating one or more mushrooms selected from the group of mushrooms, Hericium erinaceum , Coriolus versicolor , Schizophyllum commune , or Pleurotus eryngii . Food waste recycling method characterized by converting into mycelium or fruiting body The method of claim 1, further comprising the steps of: 1) preparing a medium containing food waste; 2) culturing the mushroom bacteria inoculated in the food waste medium; 3) recycling the food waste, characterized in that the step of aging the culture to convert to mushroom fruiting body or mycelium The method of claim 2, wherein the medium of step 1) comprises 10 to 40% by weight of food waste, 50 to 80% by weight of corn cob, and 10 to 20% by weight of rice bran. 4. The method of recycling food waste according to claim 3, further comprising: 4) demineralizing and drying the mushroom mycelium immediately. Edible mushroom obtained by using the food waste recycling method of any one of claims 1 to 3. Animal feed or feed additives obtained using the food waste recycling method of claim 4 Compost obtained by using the food waste recycling method of claim 4 Cosmetic raw materials obtained using the food waste recycling method of claim 4 Immune enhancers obtained using the food waste recycling method of claim 4