WO2011021874A2 - Nouveau champignon chil-hwang et son procédé de culture - Google Patents

Nouveau champignon chil-hwang et son procédé de culture Download PDF

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Publication number
WO2011021874A2
WO2011021874A2 PCT/KR2010/005513 KR2010005513W WO2011021874A2 WO 2011021874 A2 WO2011021874 A2 WO 2011021874A2 KR 2010005513 W KR2010005513 W KR 2010005513W WO 2011021874 A2 WO2011021874 A2 WO 2011021874A2
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WO
WIPO (PCT)
Prior art keywords
mushrooms
lacquer
rice
mushroom
yellow
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Application number
PCT/KR2010/005513
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English (en)
Korean (ko)
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WO2011021874A3 (fr
Inventor
이성호
구태희
Original Assignee
Lee Soung Ho
Koo Tae Hee
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lee Soung Ho, Koo Tae Hee filed Critical Lee Soung Ho
Publication of WO2011021874A2 publication Critical patent/WO2011021874A2/fr
Publication of WO2011021874A3 publication Critical patent/WO2011021874A3/fr

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/20—Culture media, e.g. compost
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/40—Cultivation of spawn
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/50—Inoculation of spawn
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G9/00—Cultivation in receptacles, forcing-frames or greenhouses; Edging for beds, lawn or the like
    • A01G9/02—Receptacles, e.g. flower-pots or boxes; Glasses for cultivating flowers
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor

Definitions

  • the present invention relates to a method for cultivating seven mushrooms and a composition comprising seven mushrooms.
  • the present invention relates to a method of cultivating seven mushrooms with the useful components of lacquer using the poisoned lacquer as a medium, and a method of processing grain using the seven mushrooms with the useful components of lacquer.
  • Rhus verniciflua is a deciduous arborescent of the dicotyledons and the Arachnids , which is native to the highlands and the Himalayas of Central Asia, and is now widely distributed in subtropical and temperate regions around the world.
  • lacquer is mainly used by lacquer, which is a traditional paint technique that has been mainly produced in some parts of East Asia such as Korea, China, Japan, Taiwan, and natural lacquer has been used as a paint for about 5000 years.
  • the sap that comes out of the bark is called lacquer, and the sap is collected from the lacquer tree, which is about 4 to 10 years old.
  • lacquer trees have been used for lacquer chicken, lacquer duck, etc. for body care or medicinal purposes.
  • lacquer as a food is mainly used as a method included in seasonings such as functional rice coated with lacquer extract, doenjang, red pepper paste, soy sauce, and cheonggukjang containing lacquer extract, lacquer tea, and meat dishes.
  • Lacquer for pharmacological use is warm, hot, sour, bitter and slightly poisonous.
  • lacquer has an excellent anticancer effect.
  • the urushiol the main component of lacquer, was tested at a concentration of 3 to 4 ppm and showed excellent anticancer activity against cancer cells against human cancer cell lines.
  • urushiol and other components of lacquer are also known to cause allergic reactions or toxic reactions.
  • the components causing such reactions are known to be converted into toxic components through human heat treatment.
  • the MU2 component in the urushiol of heat treated lacquer tree was found to be a safe compound having excellent anticancer effect and irrelevant to the allergy phenomenon of lacquer.
  • the substance has been shown to be much more effective in inhibiting the growth of animal blood cancer cells, human lung cancer cells and gastric cancer cells than the existing anticancer drug tetraplatin.
  • the MU2 also has antioxidant and hangover-relieving effects.
  • lacquer Although the useful effect of lacquer is widely known, in practice, urushiol, which is the main ingredient of lacquer, has strong toxicity and antimicrobial properties, so it is not easy to use it directly in daily life. .
  • the urushiol must first be denatured to remove the poison of lacquer.
  • the lacquer tree which was traditionally used to remove the poison of lacquer, was used.
  • the seven yellow mushrooms provided a basis for use as a new food with useful functions while growing with lacquer as a medium.
  • the seven yellow mushrooms used functional grains having good preservation power and neutralizing pesticides or herbicide components using the seven yellow mushrooms.
  • a new functional food was made available.
  • An object of the present invention is to provide a method of cultivating seven mushrooms using lacquer.
  • Another object of the present invention is to provide a method that can be applied to grains useful effects produced by absorbing the components of the lacquer lacquer mushroom.
  • the lacquered tree may be part of a fruit, leaf or stem.
  • the lacquer tree itself has high toxicity and antibacterial properties, and the mushrooms cannot grow in the state without being processed.
  • the lacquer tree is known to have been used for the treatment when the lacquer has risen.
  • mushroom hyphae can be directly cultivated using a wooden lacquer, or mushroom hyphae can be cultivated in a bottle or plastic bag containing lacquer of sawdust.
  • lacquer logs When lacquer logs are used to cultivate seven mushrooms, they can be cut to a length of 0.2 to 1.5 m, suitable to use lacquer trees from 20 to 30 years of age, which are 15 to 25 cm in diameter.
  • To inoculate the seven mycelium mushroom mycelium to the lacquer tree can drill 2-20 holes at intervals of 1-5cm in diameter, 1-7cm in depth, and 5-20cm in intervals.
  • the production of the sawdust can be produced through a sawdust maker commonly used.
  • Succulent sawdust medium can be prepared by mixing the ratio of 10 to 50 parts by weight of lacquer sawdust and 50 to 90 parts by weight of brown rice bran by adding brown rice steel to help fixation and nourish the seven mushrooms mycelium.
  • lacquer or lacquer sawdust medium cut to 0.2-1.5 cm may be sterilized at 120-130 ° C. for 15 minutes to 5 hours to prevent other germs from growing during the growth of seven mushrooms.
  • the sterilized lacquer or lacquer sawdust medium can be cooled to 20-40 ° C. while maintaining humidity at 50-80% in a clean room. To prevent the invasion of other germs, all work after sterilization is done in a clean room and kept clean.
  • the mycelium of mycelium mushrooms can be put in 0.1 ⁇ 5g mycelium in a hole drilled with sterile gloves.
  • a sterile or disinfected lid may be used to inoculate the hole inoculated with mycelium.
  • the material of the lid is suitable for wood, plastic, styrofoam and the like.
  • the lid is preferably removed after the foot.
  • Containers for sawdust badges can be glass or plastic bottles or plastic bags. After inoculation, the entrance of the glass bottle, plastic bottle, or plastic bag may be left open for ventilation.
  • the mycelium mushroom mycelium can be sprouted in a clean room maintained at 20 to 40 ° C. and a humidity of 50 to 80% for 1 to 4 months.
  • 'Buiyi' is an expression of the mushroom mycelium to create an environment that can grow well, in the step of the step of the seven mushrooms mycelium spread evenly in the lacquer or lacquer sawdust medium to create an environment that can grow on the lacquer give.
  • sumac solid wood can be arranged in a row of A-shape for good ventilation when moved to the plastic house.
  • the seven mushrooms can be used when processing grains to be used as a functional food.
  • Steamed grains may be used as a method for producing functional grains. It is also good to produce coated grains coated with the powder of the seven mushrooms extract on the surface of the grain, but the steamed grain form that can be affected by the seven mushrooms to the inside of the grain is more preferable.
  • steamed grains or coated grains can be used in patient food, instant sterilized packaged rice, wire, rice flour, processed foods such as rice flour or rice flour using rice flour, processed foods such as bread or noodles using flour or wheat flour.
  • Method for producing a steamed grains using the seven sulfur mushrooms is a step of immersing the dried and threshed grains in purified water of 1 to 3 times the weight at room temperature;
  • the seven-Yellow mushroom extract is ground to dry the stored seven-Yellow mushroom to 300 mesh (mesh) or less by adding purified water, an organic solvent or a mixture of 5 to 30L per 1 kg of the ground seven-Yellow mushroom powder to 1 ⁇ 10 at 20 ⁇ 125 °C Reaction for time can be extracted by spray drying or lyophilization of liquid except for solids.
  • the organic solvent may be selected from isopropanol, ethanol, methanol, acetone, ether, hexane, and the like, and may be used as a 100% stock solution or may be mixed with purified water.
  • the grains are also available for grains such as rice, glutinous rice, barley, wheat, soybeans, sorghum, crude, blood, millet, corn, buckwheat and red beans.
  • Steamers, dryers, and potters used to steam, dry, and mill grains typically use machines used to make steamed rice.
  • the seven mushrooms grains prepared according to the above method can be directly consumed as a snack instead of being cooked separately, and can be used as a part of rice when it is cooked like steamed rice.
  • rice flour, flour, barley flour, etc. are used in all foods that are used, such as noodles, rice cakes, bread, porridge, patient food, etc.
  • Seven mushrooms are wild mushrooms native to the lacquer tree and are new mushrooms discovered during various experiments to utilize the useful components of the lacquer tree (International Microbial Accession No. KCTC 11549BP).
  • lacquer trees generally have strong toxicity and antibacterial properties, mushrooms did not grow. However, the lacquer mushrooms were found to grow wild after denaturing the urushiol of lacquer by removing lactose from lacquer trees.
  • lacquer Seven mushrooms are cultured with lacquer as a medium and contain various useful ingredients in the lacquer.
  • the lacquer has high antibacterial effect, high antiseptic effect, and inhibits mold. It was confirmed that lacquer mushroom had the effect of lacquer.
  • Seven mushrooms can be applied to various foods using mushrooms.
  • steamed grains were prepared using seven mushrooms.
  • the flavor and preservation period of rice, bread, noodles, etc. using the grains are improved, thereby providing a basis for ingesting grains having a higher taste and quality without using organic cultivation.
  • steamed grains include steamed rice and wheat wheat.
  • Steamed rice was previously used as a way of cutting and cutting less of rice when rice is scarce, and wheat flour is used to help digestion, absorption or cooking because of its hard tissue. Due to its high preservation effect, it is produced a lot and steamed rice is sometimes used for ripe rice instead of less rice.
  • the kimchi extract when added to the kimchi seasoning when the kimchi is prepared, the kimchi may be prepared for long-term storage because the acidity of the kimchi is reduced by inhibiting the action of lactic acid bacteria.
  • Example 1 is a flow chart showing a cultivation method of seven yellow mushrooms according to Example 1 and Example 2 in the present invention.
  • the mushrooms were bred in a clean room maintained at 25 °C, humidity 60 ⁇ 70%.
  • the lacquered trees of the seven yellow mushrooms were moved to a plastic house with a shading film, and two to three rows of lacquer trees were erected in A-shape to maintain good ventilation at a temperature of 25 ° C and 60% humidity.
  • the sumac sawdust medium was sterilized at 125 ° C. for 3 hours using a sterilizer.
  • the sumac sawdust medium was cooled to 25 ° C. while maintaining the humidity at 60%, and then 1 kg of sawdust medium was added to a sterilized glass bottle by using sterile gloves and inoculated with 5 g of mushroom mycelium.
  • mushrooms were incubated for 24 months in a clean room at 25 ° C. and 60% humidity.
  • the lid of the bottle was left open to facilitate oxygen supply to the inoculated glass container.
  • 7 to 5 cm mushrooms were produced in the lacquer sawdust medium.
  • the cultured mushrooms were dried and stored within 5% of the final moisture.
  • Example 1 In order to prepare the seven mushrooms extract, the final cultured and dried seven mushrooms in Example 1 was ground so that the average particle size is about 300 mesh or less (mesh) or less.
  • Example 3 1 liter of purified water was added per 1 g of the seven yellow mushroom extract powder of Example 3 to prepare a seven yellow mushroom extract. Put the hydrolyzed rice in a steamer and boil the seven mushrooms extract liquid and boil it for 2 hours with steam generated. The steamed rice is cooled and then transferred to a dryer and dried for about 10 hours using 40 °C hot air, and the final moisture is 15% or less. Adjusted to. The dried steamed rice was milled, and finally the seven yellow mushroom steamed rice was prepared.
  • barley was boiled instead of brown rice using the method of Example 4, and then steamed barley was dried by using a pressure press to prepare wheat flour.
  • the pressure was used that is commonly used to prepare a pressure mill.
  • Steamed sorghum was prepared using sorghum instead of brown rice using the method of Example 4 to prepare the seven yellow mushroom sorghum.
  • the lacquer sawdust medium was used to incubate the seven yellow mushrooms in the method of Example 2, but instead of removing the toxicity of the lacquer sawdust.
  • the seven yellow mushrooms were cultured by the method of Example 2, but the cottonwood sawdust medium was used instead of the lacquer sawdust medium.
  • the seven yellow mushrooms were cultivated by the method of Example 2, but oak sawdust medium was used instead of the lacquer sawdust medium.
  • Steamed rice was prepared in the same manner as in Example 4, but less thin rice flour was boiled using purified water as usual.
  • a wheat flour was prepared in the same manner as in Example 5, but barley was boiled with boiled purified water as usual.
  • Steamed sorghum was prepared in the same manner as in Example 6, but the sorghum was boiled with steam boiled purified water as usual.
  • Table 1 is a table recording the growth of seven mushrooms in each culture condition.
  • Table 1 Medium condition of seven mushrooms Length of seven mushrooms Appearance of seven mushrooms Lacquer solid wood (Example 1) 4.4 cm The upper side is brown and the lower side is bright yellow and looks similar to ganoderma lucidum or situation mushroom.
  • Table 2 is a table showing the results of comparing the storage state of each of the steamed rice, wheat and steamed water.
  • rice was prepared using an electric pressure cooker by mixing 30 g of steamed rice, wheat and steamed rice and 70 g of non-glutinous rice prepared under different conditions.
  • Each freshly cooked rice was put in a porcelain bowl and covered with a plastic wrap and left at room temperature of about 25 to 30 ° C. to check the storage condition of the rice three times.
  • Table 3 is a table showing the date confirming the time when the off-flavor and mold occurs for each rice.
  • the rice containing seven yellow mushrooms steamed rice (see Example 4), seven yellow mushrooms pressed wheat (see Example 5) and seven yellow mushrooms steamed water (see Example 6) is a common steamed rice (see Comparative Example 5) It was confirmed that the shelf life was more than twice as long as the rice containing general wheat flour (see Comparative Example 6) and normal steamed water (see Comparative Example 7).
  • the rating is divided into Very Good (5 points), Good (4 points), Normal (3 points), Bad (2 points), and Very Bad (1 point). Indicated. The score is shown only to one decimal place.
  • Table 4 is a table which shows the preference degree about each rice.
  • Table 4 show that the seven yellow mushrooms steamed rice (see Example 4) or rice compared with the normal steamed rice (see Comparative Example 5) or plain wheat flour (see Comparative Example 6) and ordinary steamed water (see Comparative Example 7) It was confirmed that the overall palatability of the rice containing seven mushroom mushrooms wort (see Example 5) and seven mushrooms steamed steamed water (see Example 6).
  • isoprothiolane which is known to have high residual content in grains, was selected to check the concentration of residual pesticides in each of the steamed rice and wheat.
  • Table 5 is a table which shows the detection degree of isoprothiorane.
  • Residual Pesticide Ratio is 7-iso mushroom steamed rice with isoprothiorane value of ordinary steamed rice is 1, and 7-sulfur mushroom wort is 1-isoprothiorane value with ordinary wheat flour.
  • the column values were set to 1 and compared.
  • Table 5 Types of steamed rice or wheat wheat mixed in rice Residual Pesticide Ratio Seven yellow mushroom steamed rice (Example 4) 0.006 Seven mushroom pickles (Example 5) 0.005 Seven mushrooms steamed water (Example 6) 0.007 Plain Steamed Rice (Comparative Example 5) One General rolling mill (comparative example 6) One Normal steamed sorghum (Comparative Example 7) One
  • the steamed rice 10g after making the bean, sesame, yulmu, corn, red beans in the method of Example 4, Wheat flour 10g, steamed corn 10g, steamed bean 5g, steamed radish 4g, steamed corn 4g, steamed red bean 4g, sesame 5g, dried daishima 1g, dried seaweed 1g, dried pumpkin 1g, dried potato 1g, green tea powder 1g, dried anchovy 1g, dried mugwort 1g 1 g of dried spinach and 1 g of dried kale were pulverized to within 100 mesh to prepare a wire containing seven mushrooms grains.

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  • Life Sciences & Earth Sciences (AREA)
  • Environmental Sciences (AREA)
  • Mycology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Botany (AREA)
  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Mushroom Cultivation (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention porte sur un nouveau champignon Chil-hwang cultivé à partir de Vernis du Japon (Toxicodendron vernicifluum) dont la toxicité a été enlevée. Le Vernis est sans danger pour le corps humain, a un niveau élevé d'activité antimicrobienne et un effet de prévention de la pourriture de haut niveau et un effet par lequel il supprime la moisissure, et de tels effets ont également été présentés par des champignons Chil-hwang qu'on a fait pousser à l'aide d'un milieu de culture constitué du Vernis du Japon. En outre, il a été confirmé que les champignons Chil-hwang ont un effet de neutralisation sur des produits agrochimiques, des herbicides et similaires qui ont été utilisés dans la culture de céréales. Il y a eu des tentatives de culture de champignons Chil-hwang sur des chênes et Populus deltoides, qui ne sont pas le Vernis du Japon, et également de culture de champignons Chil-hwang utilisant des Vernis du Japon dont la toxicité n'avait pas été enlevée, mais le champignon Chil-hwang ne pousse pas dans de telles conditions, à partir de quoi il a été possible de démontrer que le champignon Chil-hwang ne peut pousser que sur des Vernis du Japon dont la toxicité a été enlevée.
PCT/KR2010/005513 2009-08-21 2010-08-20 Nouveau champignon chil-hwang et son procédé de culture WO2011021874A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2009-0077467 2009-08-21
KR1020090077467A KR100963826B1 (ko) 2009-08-21 2009-08-21 신규한 칠황버섯 및 이를 배양하는 방법

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WO2011021874A2 true WO2011021874A2 (fr) 2011-02-24
WO2011021874A3 WO2011021874A3 (fr) 2011-06-16

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Publication number Priority date Publication date Assignee Title
KR101084360B1 (ko) 2010-12-29 2011-11-16 강태수 옻나무를 이용하여 생산한 버섯의 제조방법
CN102405767A (zh) * 2011-08-31 2012-04-11 汤阴县食用菌研究所 一种野生木蹄层孔菌的驯化栽培工艺
KR101303544B1 (ko) 2011-10-31 2013-09-03 이성호 의류용 천연염색약 및 그 제조방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030081595A (ko) * 2002-04-12 2003-10-22 (주)바이젠 옻의 무독화 처리방법
KR20040069105A (ko) * 2003-01-28 2004-08-04 유장걸 감귤류를 함유한 고형배지에서 상황버섯의 배양 방법
KR20050105434A (ko) * 2005-10-26 2005-11-04 (주)바이젠 무독화 옻 추출물의 제조 방법 및 그 추출물의 용도
KR20060130856A (ko) * 2005-06-09 2006-12-20 김성준 옻의 무독화 방법 및 무독화 옻피 추출물의 용도

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030081595A (ko) * 2002-04-12 2003-10-22 (주)바이젠 옻의 무독화 처리방법
KR20040069105A (ko) * 2003-01-28 2004-08-04 유장걸 감귤류를 함유한 고형배지에서 상황버섯의 배양 방법
KR20060130856A (ko) * 2005-06-09 2006-12-20 김성준 옻의 무독화 방법 및 무독화 옻피 추출물의 용도
KR20050105434A (ko) * 2005-10-26 2005-11-04 (주)바이젠 무독화 옻 추출물의 제조 방법 및 그 추출물의 용도

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WO2011021874A3 (fr) 2011-06-16

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