KR20210066159A - The method for cultivation various mushrooms using natural substances - Google Patents

Abstract

The present invention relates to a method for cultivating various mushrooms using natural products. In detail, the method for cultivating various mushrooms using natural products of the present invention comprises the steps of: (a) drying, pulverizing, and preparing Phellinus linteus, Fomes fomentarius, Corchorus olitorius, Pinctada fucata, and rice straw to have a moisture content of 5% or less; (b) mixing 30 to 80% of Phellinus linteus powder, 10 to 50% of Fomes fomentarius powder, 10 to 40% of Corchorus olitorius powder, 3 to 30% of Pinctada fucata powder, and 10 to 40% of rice straw powder in a mass ratio, all of which are pulverized in the step (a); (c) mixing purified water with the mixed powder of the step (b) in a mass ratio of 50 : 50; (d) fermenting ingredients of the step (c); (e) mixing, extracting, and filtering ingredients and purified water in the step (d) in a weight ratio of 1 : 5; (f) drying the material on which the fermentation of step (d) is completed; (g) sterilizing by adding the extract of step (e); (h) fermenting the sterilized medium of step (g); (i) inoculating the mushroom spawn in the mushroom cultivation medium of step (h); (j) culturing the mycelium by adding the extract of step (e); (k) supplying moisture by mixing the extract and purified water of step (e); (l) germinating the mushroom cultivation medium of step (k); and (m) growing and harvesting fruiting bodies. The present invention can advance into a global FTA market by producing high-quality mushrooms and strengthening competitiveness to increase productivity and marketability.

Description

The method for cultivation of eco-friendly mushrooms using only nature-friendly natural products {The method for cultivation various mushrooms using natural substances}

The present invention relates to a method for cultivating various mushrooms using natural products.

Mushrooms are a favorite food all over the world because of their unique aroma and taste. There are about 20,000 species of mushrooms in the world, but only 1,800 of them are edible. Poisonous mushrooms are so common. There are several ways to identify poisonous mushrooms, such as those with fine colors, stickiness, and vertical splitting of stems, but all of them have exceptions, so be careful. In Korea, there is a record of mushrooms for the first time in the Samguk Sagi, and books that record the types, characteristics, and medicinal methods of mushrooms were published during the Joseon Dynasty. In Korea, pine, mushroom, shiitake, oyster mushroom, shiitake mushroom, neungi, and enoki mushroom are commonly eaten. Mushrooms are widely cultivated mushrooms around the world. The cluster is more than 8cm in length and the thickness of the stem is uniform, which is more than 8cm in length, which comes after the white heron, the 16th of the 24 solar terms. Mushrooms contain a lot of vitamins B2, C, and D, and in particular, they have an excellent effect on enhancing appetite due to their unique aroma and taste.

Mushrooms are largely divided into mycelia, which is a nutritional organ, and a fruiting body, which is a reproduction organ. Mycelium germinates and develops from a spore (spore) and plays a role in nutrient intake, and the fruiting body forms spores as a group of mycelia.

Mushrooms are characterized by their flavor and taste. The components of the fragrance are lenthionine and methyl cinnamate, and the taste components are amino acids such as glutamine, glutamic acid, and alanine. Reishi has been known as the best medicinal herb in China for 2,000 years, and in the Bonchogangmok written by Yi Shijin of the Ming dynasty, it is described as a divine herb to control all diseases. In Korea, Yeongji was called Bullocho because it was said to be comparable to wild ginseng, and the picture of ten longevity (十长生) also contains Yeongji.

Shiitake grows when oak, chestnut, and oak trees are cut down and spores are sprayed. The stem is thick and short and white, and the cap is wide and dark purple or dark chestnut.

Efficacy mushroom is a high-protein, low-calorie food, as well as a healthy food rich in dietary fiber, vitamins, iron, zinc, and other minerals. Mushrooms are evaluated as an excellent diet food because they are low in calories and rich in dietary fiber that increases a feeling of satiety, which suppresses overeating. Mushrooms contain as much as 40% of dietary fiber, which excretes harmful substances, wastes, and carcinogens in the intestine and purifies the blood. In addition, ergosterol contained in mushrooms is converted to vitamin D by the ultraviolet rays of sunlight, helping the absorption of calcium in the intestine.

Mushrooms also have the effect of increasing immune function and preventing infection and cancer. It helps to improve blood circulation and contains physiologically active substances to help promote and maintain health. The main components of reishi can be summarized as bitterness, polysaccharides, nucleic acids, and minerals. The strong bitter taste (bitter taste) of reishi is a component that exhibits various physiological activities. Reishi contains polysaccharides (vegetable fiber), chitin (natural fiber), beta-glucan, a high-molecular protein, and nucleic acid substances that prevent aging. Reishi has functions such as blood purification, diuresis, detoxification, blood pressure control, asthma suppression, and immunity enhancement. Unji (雲芝, also known as cloud mushroom) is a natural mushroom that grows wild in the mountainous areas of Korea, China, and Japan, and lives attached to an old tree deep in the mountains. Unji, which began to attract attention by herbalists in the 1980s, is known to have anti-cancer and hepatitis treatment effects by regulating the body's immune system as a result of various domestic and foreign clinical trials. In other words, ATSO, a polysaccharide contained in the finger, has a strong immune-modulating effect, so it is useful for cancer patients or hepatitis patients.

Shiitake has been valued as an elixir of longevity, and in China, its efficacy is described as “Eating shiitake gives you vitality and energy, listens to colds well, improves blood circulation, and strengthens the whole body.” Shiitake contains a lot of vitamins B1, B2, potassium, etc., and contains eritadenine, which lowers blood cholesterol, and lentinan, which inhibits the proliferation of cancer cells. Shiitake is a low-calorie energy-boosting food that improves blood circulation, regulates blood sugar, suppresses virus proliferation, and enhances immunity.

The protein polysaccharides contained in mushrooms are excellent at cleaning blood vessels. In particular, it helps to prevent cerebral infarction because it inhibits the formation of blood clots and dissolves blood clots. Sprinkle some honey water on the dried mushrooms and fry them in a frying pan until golden, then grind them in a grinder and store them in a container. Professor Glenn Cardwell of the Department of Nutrition at Tufts University in the United States reported in the latest issue of the Journal of Nutrition (May 2009) that mushrooms contain fungi that strengthen the immune system and block bacterial and viral infections. The results of the study were presented. It also states that in vitro experiments have shown that mushrooms boost immunity by increasing blood levels of hormone-like protein cytokines, which play an important role in defending the body from infection. According to oriental medicine, mushrooms are a negative food that cools the body, so they should be grilled, boiled, or heated.

Woody mud mushroom (桑黃) is a mushroom belonging to the genus Phellinus Quel. em. Imaz. of the subphylum Basidiomycotina, Aphyllophorales, and Hymenochaetaceae taxonomically. , It grows wild on mulberry trunks and is well known as Sanghwang (桑黃) mushroom because it is all yellow except the surface of the cape. Sanghwang mushroom is a mushroom that grows naturally on the trunks of apple trees, mulberry trees, and oak trees in the Chinese Medicine Metabolism (中藥大辭典, 上海科school技術), so it is commonly used as a mushroom in shangi, sangsin, hogoan, etc. have a nickname Also, in the Shen Nong Bon Chaojing (新農本草徑), Sangi is recorded in the section of Sanggeunbaekpi (桑根白皮)(桑本, Morus alba L., 桑皮). In the Bonchogangmok (本草綱目), (李時珍) classifies it into the terms of woody (woody), such as Sangi (桑耳), Sangyu (桑孺), Sanga (桑蛾), Sangsin (桑臣), and Shang (桑黃), etc. In the Dongui Bogam (東醫寶鑑), it is classified into different (桑耳) and situation (桑黃). Woody mud (桑黃) is Phellinus linteus(Berk. et Curt) Aoshima, P. igniarius(L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, such as sangwood (桑木), sheep (楊), and dumyeong (杜鳴), the dung mushroom [Phellinus igniarius (Lex Fr.) Quel] is interpreted broadly. The lignocellulosic mushroom, which is the scientific name of a Sangha mushroom and is the true situation (桑黃), grows only on mulberry trees (桑樹), unlike horse dung mushroom, and its scientific name is Phellinus linteus(Berk. et Curt) Aoshima (原色日本菌類).圓鑑, 1975).

Woody mud mushroom is a mushroom that grows naturally on the stump of a mulberry tree. At first, it maintains the shape of a lump of yellow mud, but when it is fully grown, it is called Suseol (樹舌) because its tongue sticks out of the stump. do. The tongue-like upper part has a slight difference depending on the type of situation, but sometimes it shows a color like mud, or it appears as a black crack like the epidermis of a persimmon tree.

The pharmacological action of woody mud (Hangang) mushroom is the cancer of the digestive system, such as gastric cancer, esophageal cancer,

It is known to enhance immune function when combined with chemotherapy after resection of liver cancer including duodenal cancer, colon cancer, and rectal cancer. In addition, it activates uterine bleeding and lobster, menstrual irregularity, intestinal bleeding, and functions of the intestines and stomach and detoxifies.

Ikegawa et al. (Gann, 59, 155, 1968) reported that the woody mud mushroom had a higher tumor inhibition rate than Coriolus versicolor and Lent inusedodes, and Meda et al. (Protein Nucleic acid Enzyme, 21, 426, 1976) is anticancer

The activity was reported to be 96.7%. In addition, Jeong et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that mycelial proteolytic effectively inhibited Sarcoma 180 ascites cancer and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). reported that as a result of analyzing polysaccharides having antitumor activity, glucose was predominant, and in addition, it was composed of galactose, mannose, and arabinose. And Gong et al. (Journal of Herbal Medicine, 22, 233, 1991) showed that the hot-water extract of mycelium from woody mud (Shanghai) mushroom exhibits anticancer activity by enhancing the non-specific immune function of the host by acting on the NK cell function. The LD50 was reported to be safe at 1,500 mg/kg or more.

Ginger [生薑] is a herbaceous perennial plant belonging to the ginger family. The scientific name is Zingiber officinale ROSC. It is a plant cultivated in various parts of the southern region. The rhizome is thick and grows sideways. It is fleshy, light yellow, and has a spicy and fragrant smell. At each node, the stem formed from the leaf sheath grows upright to a height of 30-50 cm, and the leaves are arranged in two rows at the top. The leaves are linear lanceolate, both ends are narrow, and the lower part is a long leaf sheath. Flowers do not bloom in our country, but orange-yellow flowers bloom in the country of origin.

It is estimated that the country of origin is Southeast Asia, which is hot and humid, such as India and Malaysia. It is unknown when it was introduced into our country, but it is recorded as a medicinal plant in Hyangyak Gugugubang 鄕藥救急方, a document of the Goryeo Dynasty, so it is presumed that it was cultivated early. As of 1987, about 37,000 tons were produced on an area of 4,402 hectares. 94% of production is in Jeollabuk-do and Chungcheongnam-do. Sowing is carried out between mid-April and early May. Sowing is carried out by immersing it in 800-fold Usfullun for 1 hour and then drying it in the shade or applying organic mercury powder. In the early stage of growth, it grows well in semi-shaded areas, so it can be intercropped between the ridges of barley fields. It takes about 1 month to germinate, but if you pile it up in a warm place, such as the back of a hotbed, cover it with soil and water it, then cover it with a bale, etc. and let it germinate and sow it in 2 weeks.

Plow the field deeply, and give rotten manure and manure 10 days before sowing. The amount of manure is based on 24 kg of nitrogen, 20 kg of phosphoric acid, and 24 kg of potassium per 10a. Add fertilizer once when weeding in mid-June, and add fertilizer again after about 1 month.

Harvesting can be done from August to November, but it is better to dig just before frost for storage or seedlings. The optimum temperature is 12 to 16°C. In addition to normal cultivation, there are other methods such as stimulation cultivation and cotton cultivation, but they are not widely used in our country.

Varieties are classified into small ginger, medium ginger, and large ginger. Small ginger is an early species with thin stems and about 70 to 80 sprouts. Varieties belonging to this category include Gokjung (谷中) and Geumsi (金詩). Medium ginger is a mid-mature, soft flesh, and medium tuber size and freshness. There are yellow ginger, geungang, and earth ginger. Great ginger is a perennial, few stems, soft flesh, low freshness and multiplicity.

It is mainly used as a seasoning, but it has a great effect on eliminating the smell of fish or meat. Other foods such as Jeonggwa and raw eggs are also used as the main ingredient for ginger tea and ginger wine. In oriental medicine, it is said that it is effective for dryness, acid and cold (散寒), ginseng (鎭嘔), and enhancement of metabolism, indigestion, stomach (胃寒), flatulence (脹滿), reduced cold wind (感冒寒wind), It is used as a treatment for nauseous pain (喘咳), common cold, diarrhea, and vomiting. In the private sector, it is also possible to drink tea made with ginger.

Rice straw refers to the stems and leaves remaining after removing grains from the flowers of rice and mature plants of crops. Rice straw is an element of roots, stems, and grains grown from the time a crop germinates to full maturity. Under the same conditions, a higher yield of straw has a relationship with higher grain yield. It has been found that the most efficient farming method for high yield is to use varieties and cultivation methods that can increase the proportion of straw weight. A large amount of straw produced per unit area means that the weight of the leaves and stems constituting the weight of the straw is large. If the weight of the leaves is large, photosynthesis has been carried out. If the weight of the stem is large, the number of stems is large and thus the number of stems is large. The higher the number, the higher the grain yield. Since the actual seed yield is determined according to the size of the ears, the size of grains, and the amount of nutrients that can be transferred from the straw to the ears after the quantity of straw is almost determined, straw is the primary factor for raising the yield of grains. , the size of ears and grains, and the transfer rate of nutrients to grains can be said to be secondary factors. In this way, straw not only has a very important function in terms of crop productivity, but is also used in many ways as a by-product of agricultural crops after harvest. If you look at the chemical composition of fully matured rice straw, it is about 36% cellulose, 20% lignin, 22% pentosan, 6% crude protein, and 13% ash. is characterized.

It is mainly used as a seasoning, but it has a great effect on eliminating the smell of fish or meat. Other foods such as Jeonggwa and raw eggs are also used as the main ingredient for ginger tea and ginger wine. In oriental medicine, it is said that it is effective for dryness, acid and cold (散寒), ginseng (鎭嘔), and enhancement of metabolism, indigestion, stomach (胃寒), flatulence (脹滿), reduced cold wind (感冒寒wind), It is used as a treatment for nauseous pain (喘咳), common cold, diarrhea, and vomiting. In the private sector, it is also possible to drink tea made with ginger.

Rice straw refers to the stems and leaves remaining after removing grains from the flowers of rice and mature plants of crops. Rice straw is an element of roots, stems, and grains grown from the time a crop germinates to full maturity. Under the same conditions, a higher yield of straw has a relationship with higher grain yield. It has been found that the most efficient farming method for high yield is to use varieties and cultivation methods that can increase the proportion of straw weight. A large amount of straw produced per unit area means that the weight of the leaves and stems constituting the weight of the straw is large. If the weight of the leaves is large, photosynthesis has been carried out. If the weight of the stem is large, the number of stems is large and thus the number of stems is large. The higher the number, the higher the grain yield. Since the actual seed yield is determined according to the size of the ears, the size of grains, and the amount of nutrients that can be transferred from the straw to the ears after the quantity of straw is almost determined, straw is the primary factor for raising the yield of grains. , the size of ears and grains, and the transfer rate of nutrients to grains can be said to be secondary factors. In this way, straw not only has a very important function in terms of crop productivity, but is also used in many ways as a by-product of agricultural crops after harvest. If you look at the chemical composition of fully matured rice straw, it is about 36% cellulose, 20% lignin, 22% pentosan, 6% crude protein, and 13% ash. is characterized.

The existing edible mushroom cultivation method not only deteriorates the quality of mushrooms due to the occurrence of blue mold, but also causes many side effects due to sterilization to remove mold. In addition, the fermented odor of the medium is expressed in the mushrooms. Through the present invention, the occurrence of blue mold is suppressed, the miscellaneous odor is improved, and in particular, the nutritional components of various unique edible mushrooms are improved, so that modern people with a high cancer incidence rate. The goal is to produce high-quality mushrooms that can help people's health.

The cultivation method of various mushrooms using the natural product of the present invention is (a) dried to within 5% of moisture content of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl and rice straw, and pulverized to a size of 5 micrometers to 10 micrometers, respectively. preparing; (b) 30% to 80% of the pulverized mushroom powder of step (a), 10% to 50% of horseshoe mushroom powder, 10% to 40% of Molokia powder, 3% to 30% of pearl powder, 10% of rice straw powder mixing in a mass ratio of %-40%; (c) mixing purified water with the mixed powder of step (b) in a mass ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25° C. to 40° C. for 5 to 20 days; (e) mixing the material of step (d): purified water in a weight ratio of 1:5, extracting it at 90°C to 100°C for 2 hours to 3 hours, and filtering; (f) drying the material on which the fermentation of step (d) is completed to a moisture content of 7% or less; (g) 5% to 50% of the material of step (e): Mix 50% to 95% of the mushroom cultivation medium by weight, and then add the extract of step (e) to obtain a moisture content of 40% to 60% Sterilizing at a temperature of ℃ ~ 125 ℃ for 3 hours to 5 hours; (h) fermenting the sterilized medium of step (g) at 50°C to 60°C for 3 days; (i) inoculating the mushroom spawn in the mushroom cultivation medium of step (h); (j) adding the extract of step (e) to the mushroom medium of step (i) to have a moisture content of 60% to 70% and culturing the mycelium at 15°C to 25°C for 20 days; (k) scraping the surface of the cultured medium in step (j), mixing the extract of step (e): purified water in a weight ratio of 1: 5 and supplying moisture so that the water content becomes 90% or more ; (l) germinating the mushroom cultivation medium of step (k) at 14°C to 25°C for 10 days; (m) growing and harvesting fruiting bodies for 7 to 10 days at a water content of 80% or more and a temperature of 14°C to 25°C in the sprouted mushroom medium in step (l).

In the present invention, Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw mixed powder are first fermented and mixed in the mushroom cultivation medium, and all moisture is supplied by the Sanghwang mushroom, horseshoe mushroom, Molokia, pearl, and rice straw fermented extract. Because it is used, it is possible to prevent the damage of blue mold that occurs during mushroom cultivation, so it is possible to produce high-quality mushrooms. In addition, it can be used for various purposes because the active ingredients are expressed in the cultivated mushrooms by fermenting the mushroom, horse hoof mushroom, Molochia, pearl, and rice straw, thereby removing the nutrients and odor of the mushroom. When the cultivation method of the present invention is used for the cultivation of various edible mushrooms, it is possible to advance into the global FTA market by strengthening competitiveness by producing high-quality mushrooms and increasing productivity, productivity, and marketability.

In order to achieve the above technical object, the present invention relates to a method of growing various mushrooms using natural products. The cultivation method of various mushrooms using the natural product of the present invention is prepared by (a) drying the Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw to a moisture content of 5% or less, and pulverizing each to a size of 5 to 10 micrometers. step to ; (b) 30% to 80% of the pulverized Sangha mushroom powder of the step (a), 10% to 50% of the horseshoe mushroom powder, 10% to 40% of the Molochia powder, 3% to 30% of the pearl powder, 10% of the rice straw powder mixing in a mass ratio of %-40%; (c) mixing purified water with the mixed powder of step (b) in a mass ratio of 50:50; (d) fermenting the material of step (c) at a temperature of 25° C. to 40° C. for 5 to 20 days; (e) mixing the material of step (d): purified water in a weight ratio of 1:5, extracting it at 90°C to 100°C for 2 hours to 3 hours, and filtering; (f) drying the material on which the fermentation of step (d) is completed to a moisture content of 7% or less; (g) 5% to 50% of the material of step (e): After mixing in a weight ratio of 50% to 95% of the medium for mushroom cultivation, the extract of step (e) is added so that the moisture content becomes 40% to 60%. Sterilizing at a temperature of ℃ ~ 125 ℃ for 3 hours to 5 hours; (h) fermenting the sterilized medium of step (g) at 50°C to 60°C for 3 days; (i) inoculating the mushroom spawn in the mushroom cultivation medium of step (h); (j) adding the extract of step (e) to the mushroom medium of step (i) to have a moisture content of 60% to 70% and culturing the mycelium at 15°C to 25°C for 20 days; (k) scraping the surface of the cultured medium in step (j), mixing the extract of step (e): purified water in a weight ratio of 1: 5 and supplying moisture so that the water content becomes 90% or more ; (l) germinating the mushroom cultivation medium of step (k) at 14°C to 25°C for 10 days; (m) growing and harvesting fruiting bodies for 7 to 10 days at a water content of 80% or more and a temperature of 14°C to 25°C in the sprouted mushroom medium in step (l).

The various edible mushrooms produced according to the cultivation method of the present invention have good meat quality, good flavor without odor, rich in gravy when cooked, improved taste, and high-quality edible mushrooms with improved nutrients, various minerals, and amino acids. to be.

Hereinafter, examples will be given to describe the present invention in detail. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more fully explain the present invention to those of ordinary skill in the art.

Example 1

(Manufacturing medium for mushroom cultivation)

(A) Situation mushroom, horseshoe mushroom, Molocia, pearl, and rice straw are dried to less than 5% moisture content, and pulverized to a size of 5 to 10 micrometers, respectively. Mushroom powder 20kg, horseshoe mushroom powder 20kg, Molokia powder 8kg, pearl powder 2kg, rice straw powder 10kg mass ratio, mixed with purified water in a mass ratio of 1:1, stirred for 2 to 3 hours at 25℃∼40 It was fermented at a temperature of ℃ for 10 days and dried to a moisture content of 7% or less to prepare a medium additive.

(B) Also, mix 100 kg of purified water with 20 kg of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw at 90℃~100℃

It was extracted for 2 to 3 hours and filtered to prepare the medium for moisture supply.

Example 2

(Cultivation of oyster mushroom)

500 g of rice bran: 300 g of wheat bran: 500 g of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw of Example 1 (A): 5 kg of oak sawdust mixed with Sanghwang mushroom, horseshoe mushroom, and molo of Example 1 (B) A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of chia, pearl, and rice straw, put in a bottle, sterilized and inoculated with a seed, to cultivate oyster mushroom.

Comparative Example 2

(Cultivation of oyster mushroom)

Rice bran 500g: bran 300g: 5 kg of oak sawdust was mixed, and purified water was added to adjust the moisture content to 65% to prepare a medium, put it in a bottle, sterilize it, and inoculate it with a seed to grow oyster mushroom.

Example 3

(Cultivation of Enoki Mushrooms)

500 g of rice bran: 300 g of wheat bran: 500 g of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw of Example 1 (A): 5 kg of oak sawdust mixed with Sanghwang mushroom, horseshoe mushroom, and molo of Example 1 (B) A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of chia, pearl, and rice straw, and sterilized and inoculated with seed bacteria to cultivate enoki mushrooms.

Comparative Example 3

(Cultivation of Enoki Mushrooms)

Rice bran 500g: bran 300g: 5 kg of oak sawdust was mixed, and purified water was added to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with seed bacteria to cultivate enoki mushrooms.

Example 4

(Cultivation of Oyster Mushrooms)

500 g of rice bran: 300 g of bran: 500 g of fermented powder of fermented rice bran, horseshoe mushroom, molokia, pearl, and rice straw of Example 1 (A): 3 kg of poplar sawdust, mixed with shanghai mushroom, horseshoe mushroom, and mollo A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of chia, pearl, and rice straw, and sterilized and inoculated with seeds to cultivate oyster mushrooms.

Comparative Example 4

(Cultivation of Oyster Mushrooms)

Rice bran 500g: Wheat bran 300g: Poplar sawdust 3kg was mixed, and purified water was added to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with seeds to cultivate oyster mushrooms.

Example 5

(Cultivation of shiitake mushrooms)

500 g of rice bran: 300 g of bran: Sanghwang mushroom of Example 1 (A), horseshoe mushroom, Molocia, pearl, and rice straw fermented powder 500g: 3 kg of oak sawdust: 2 kg of poplar sawdust mixed with Sanghwang mushroom of Example 1 (b), A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of horseshoe mushrooms, Molochia, pearls, and rice straw, sterilization and inoculation with seed bacteria to cultivate shiitake mushrooms.

Comparative Example 5

(Cultivation of shiitake mushrooms)

Rice bran 500g: bran 300g: oak sawdust 3kg: poplar sawdust 2kg mixed with purified water to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with seed bacteria to cultivate shiitake mushrooms.

Example 6

(Cultivation of Shiitake Mushrooms)

500 g of rice bran: 300 g of wheat bran: 500 g of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw of Example 1 (A): 5 kg of oak sawdust mixed with Sanghwang mushroom, horseshoe mushroom, and molo of Example 1 (B) Shiitake mushrooms were grown by adding fermented extracts of chia, pearl, and rice straw to adjust the moisture content to 65%, then sterilizing and inoculating seed bacteria.

Comparative Example 6

(Cultivation of Shiitake Mushrooms)

Rice bran 500g: bran 300g: 5 kg of oak sawdust was mixed and purified water was added to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with seed bacteria to cultivate shiitake mushrooms.

Example 7

(Cultivation of roe deer mushroom)

500 g of rice bran: 300 g of wheat bran: 500 g of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw of Example 1 (A): 5 kg of oak sawdust mixed with Sanghwang mushroom, horseshoe mushroom, and molo of Example 1 (B) A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of chia, pearl, and rice straw, and sterilized and inoculated with seed bacteria to cultivate hemibacteria.

Comparative Example 7

(Cultivation of roe deer mushroom)

Rice bran 500g: bran 300g: 5 kg of oak sawdust was mixed, and purified water was added to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with a seed, to grow Hepatica oleracea.

Example 8

(Cultivation of oyster mushroom)

500 g of rice bran: 300 g of bran: 500 g of fermented powder of Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw of Example 1 (A): 5 kg of larch sawdust mixed with Sanghwang mushroom, horseshoe mushroom, and molo of Example 1 (B) A medium was prepared by adjusting the moisture content to 65% by adding fermented extracts of chia, pearl, and rice straw, and sterilized and inoculated with seed bacteria to cultivate oyster mushroom.

Comparative Example 8

(Cultivation of oyster mushroom)

Rice bran 500g: bran 300g: Larch sawdust 5kg was mixed, and purified water was added to adjust the moisture content to 65% to prepare a medium, sterilized and inoculated with seeds to cultivate oyster mushroom.

Claims (2)

(a) preparing by drying Sanghwang mushroom, horseshoe mushroom, Molochia, pearl, and rice straw to a moisture content of 5% or less, and grinding to a size of 5 to 10 micrometers, respectively;
(b) 30% to 80% of the pulverized situation mushroom powder of step (a), 10% to 50% of horseshoe mushroom powder, 10% to 40% of Molochia powder, 3% to 30% of pearl powder, 10% of rice straw powder mixing in a mass ratio of -40%;
(c) mixing purified water with the mixed powder of step (b) in a mass ratio of 50:50;
(d) fermenting the material of step (c) at a temperature of 25° C. to 40° C. for 5 to 20 days;
(e) mixing the material of step (d): purified water in a weight ratio of 1:5, extracting it at 90°C to 100°C for 2 hours to 3 hours, and filtering;
(f) drying the material on which the fermentation of step (d) is completed to a moisture content of 7% or less;
(g) 5% to 50% of the material of step (e): After mixing in a weight ratio of 50% to 95% of the medium for mushroom cultivation, the extract of step (e) is added to obtain a moisture content of 40% to 60%. Sterilizing at a temperature of ℃ ~ 125 ℃ for 3 hours to 5 hours;
(h) fermenting the sterilized medium of step (g) at 50° C. to 60° C. for 3 days;
(i) inoculating the mushroom spawn in the mushroom cultivation medium of step (h);
(j) adding the extract of step (e) to the mushroom medium of step (i) to have a moisture content of 60% to 70% and culturing the mycelium at 15°C to 25°C for 20 days;
(k) Scratching the surface of the cultured medium in step (j), mixing the extract of step (e): purified water in a weight ratio of 1: 5 and supplying moisture so that the moisture content becomes 90% or more ;
(l) germinating the mushroom cultivation medium of step (k) at 14°C to 25°C for 10 days;
(m) growing and harvesting fruiting bodies for 7 to 10 days at a temperature of 14°C to 25°C with a water content of 80% or more in the sprouted mushroom medium of step (l). Cultivation of various mushrooms.
A mushroom produced by the cultivation method of claim 1.