JPH025854A - Fungus lump for food and cultivation thereof - Google Patents
Fungus lump for food and cultivation thereofInfo
- Publication number
- JPH025854A JPH025854A JP63157673A JP15767388A JPH025854A JP H025854 A JPH025854 A JP H025854A JP 63157673 A JP63157673 A JP 63157673A JP 15767388 A JP15767388 A JP 15767388A JP H025854 A JPH025854 A JP H025854A
- Authority
- JP
- Japan
- Prior art keywords
- medium
- mushroom
- cultivation
- pores
- hyphae
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title abstract description 6
- 235000013305 food Nutrition 0.000 title description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000011148 porous material Substances 0.000 claims description 60
- 230000002538 fungal effect Effects 0.000 claims description 32
- 239000002054 inoculum Substances 0.000 claims description 19
- 238000012258 culturing Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 230000001580 bacterial effect Effects 0.000 claims description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 10
- 238000009499 grossing Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000005553 drilling Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 8
- 229910052760 oxygen Inorganic materials 0.000 abstract description 8
- 239000001301 oxygen Substances 0.000 abstract description 8
- 230000002950 deficient Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 77
- 239000001963 growth medium Substances 0.000 description 13
- 240000001462 Pleurotus ostreatus Species 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 238000012364 cultivation method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001902 propagating effect Effects 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 240000006499 Flammulina velutipes Species 0.000 description 2
- 235000016640 Flammulina velutipes Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 244000103635 Lyophyllum ulmarium Species 0.000 description 2
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000002390 adhesive tape Substances 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 230000024001 sorocarp development Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000005976 liver dysfunction Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Landscapes
- Mushroom Cultivation (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は食品用菌塊及びその栽培方法に関し、更に詳し
くは食用に供し得る材料から成る培地にキノコの菌糸を
培養・増殖して得られる食品用菌塊及びその栽培方法に
関する。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a food-grade fungal mass and a method for cultivating the same, and more specifically, to a mushroom mycelium obtained by culturing and propagating mushroom mycelia in a medium made of edible material. This invention relates to bacterial mass for food and its cultivation method.
（従来技術）
従来より、オガ屑および米ヌカ等を調整した培地を広口
びん等の栽培容器に充填し、加熱殺菌した後、種菌を接
種して菌糸培養を行い、子実体を発芽させ、生育させる
キノコの人工栽培が行われている。(Prior art) Conventionally, a cultivation container such as a wide-mouthed bottle is filled with a culture medium prepared with sawdust and rice bran, etc., and after heat sterilization, inoculum is inoculated and mycelial culture is performed to germinate fruiting bodies and grow. Artificial cultivation of mushrooms is being carried out.
このキノコの人工栽培はシイタケ、シロタモギタケ、ヒ
ラタケ、エノキタケ等の種類のキノコで行われ、商品と
して流通している。This artificial cultivation of mushrooms is carried out using types of mushrooms such as shiitake, shirotamogitake, oyster mushroom, and enokitake, which are distributed as commercial products.
とごろで、上記の人工栽培により栽培されるキノコは、
栽培条件によって多少違うが、いずれも天然に産するキ
ノコと形態上はとんど差異のないものである。すなわち
、我々が食するいわゆるキノコは子実体と称される部位
であるが、この子実体は、通常は小径の菌茎部の上部に
菌傘部を備えた形状をなしている。In Togoro, the mushrooms grown by artificial cultivation mentioned above are
Although they differ slightly depending on the cultivation conditions, they are all morphologically similar to naturally occurring mushrooms. That is, the so-called mushrooms that we eat have a part called a fruiting body, and this fruiting body usually has the shape of a small-diameter fungal stalk with a fungal cap at the top.
これら子実体くキノコ）はその形態が小さく、通常はさ
らに小さく細断されて各種料理の材料の１つとして提供
されるためその調理法は限られており、且つその需要量
にも限度がある。These mushrooms (with fruiting bodies) are small in size and are usually shredded into smaller pieces and served as one of the ingredients for various dishes, so there are only a limited number of ways to prepare them, and there is also a limit to the amount that can be demanded. .
一方、最近、キノコは各種の薬効を有することが知られ
るようになってきた。したがってキノコの有効成分をで
きるだけ損なわないように、かつ量的にも多く食するこ
とができれば健康上有効である。On the other hand, recently, mushrooms have become known to have various medicinal effects. Therefore, it is beneficial for health if mushrooms can be eaten in large amounts while preserving their active ingredients as much as possible.
このため、特開昭６２−２３４０２６号公報、特開昭６
２３４０２７号公報、特開昭６２−２３４０２８号公報
Ｇこは、肝機能障害者等に適した食品として、穀類等の
食用に用いられる材料から成る可食培地にキノコの種菌
を植菌して培養を行い、実質的に子実体を発芽させるこ
となく得られる培養物が提案されている。For this reason, Japanese Patent Application Publication No. 62-234026, Japanese Patent Application Publication No. 62-234026,
No. 234027, Japanese Patent Application Laid-Open No. 62-234028 G is a food suitable for people with liver dysfunction, etc., in which mushroom inoculum is inoculated and cultured in an edible medium made of edible materials such as grains. A culture that can be obtained without substantially germinating fruit bodies has been proposed.
（発明が解決しようとする課題）
前記培養物には、子実体に含有されている有効成分と同
等の成分が大量に含有され且つ炭水化物等の各種栄養成
分もバランスよく含まれているため、健康食品としては
極めて優れているものである。(Problems to be Solved by the Invention) The culture contains a large amount of ingredients equivalent to the active ingredients contained in the fruiting body, and also contains various nutritional ingredients such as carbohydrates in a well-balanced manner, so it is healthy. It is extremely excellent as a food.
しかしながら、かかる培養物は培地内に単に菌糸が伸長
蔓延しただけのものであって、子実体のように菌糸が高
密度に癒合一体化したものとは比較すべくもなく、その
まま食してもいわゆるキノコの食味や食感は全く得られ
ない。However, such a culture is simply a growth of hyphae in the culture medium, and cannot be compared to a fruiting body in which hyphae are densely fused together. The taste and texture cannot be obtained at all.
また、かかる培養物の培養は、前掲の特開昭に示される
如く、液体培養されるものであるため、得られる培養物
を食品として大量に供給するには凍結乾燥等の操作を必
要とし、最終的に得られるものも粉末状であって歯応え
等の嗜好を到底満足し得るものではない。Furthermore, as shown in the above-mentioned JP-A-Sho, such cultures are cultured in liquid, so operations such as freeze-drying are required in order to supply the resulting culture in large quantities as food. The final product is also powdery and does not satisfy the tastes such as texture.
そこで、本発明の目的は、可食培地にキノコの種菌を植
菌して培養を行い且つ培地表面に実質的に子実体を発芽
させることなく得られる画境であって、各種の調理法に
適合し、しかも歯応え等の嗜好も通常のキノコとほぼ同
等に満足し得るブロック状の食品用菌塊及びその栽培方
法を提供することにある。Therefore, the object of the present invention is to provide a border that can be obtained by inoculating mushroom inoculum into an edible medium and culturing it without substantially germinating fruiting bodies on the surface of the medium, which is compatible with various cooking methods. However, it is an object of the present invention to provide a block-shaped food-use bacterial mass that can satisfy tastes such as texture almost as much as ordinary mushrooms, and a method for cultivating the same.
（課題を解決するための手段）
本発明者等は、前記問題を解決する手段とじては、本発
明者のうちの１人が先に特願昭６０−２８４９５２号明
細書及び特願昭６０−２８４９５３号明細書において提
案した画境、即ち培地表面上に盛り上がった菌糸塊を可
食培地内に形成することが有効ではないかと考え鋭意検
討を重ねた結果、本発明に到達した。(Means for Solving the Problems) The present inventors have previously disclosed a method for solving the above-mentioned problems in Japanese Patent Application No. 60-284952 and Japanese Patent Application No. The present invention has been arrived at as a result of intensive studies, considering that it might be effective to form a border, that is, a mycelial mass raised on the surface of the medium in an edible medium, as proposed in the specification of No. 284953.
即ち、本発明は、食用に供し得る材料から成るキノコ栽
培用培地が、その表面に実質的に子実体が形成されるこ
となく培地空隙内に伸長したキノコの菌糸によって一体
化され、且つ前記培地内に設けられている複数本の細孔
内の少くとも１部に、キノコ菌糸が癒合結着して成る塊
が形成されていることを特徴とする食品用菌塊である。That is, the present invention provides a mushroom cultivation medium made of an edible material, which is integrated with mushroom hyphae extending into the medium voids without substantially forming fruiting bodies on the surface thereof, and wherein the medium is This is a fungal mass for food, characterized in that a mass of mushroom hyphae is formed in at least a part of a plurality of pores provided therein.
また、本発明は、下記の（ａ）〜（ｆ）の工程を含むこ
とを特徴とする食品用菌塊の栽培方法、或いは下記の（
ｉ）〜（ｖｉ）の工程を含むことを特徴とする食品用菌
塊の栽培方法である。The present invention also provides a method for cultivating a bacterial mass for food, which is characterized by including the following steps (a) to (f), or the following (
This is a method for cultivating a food-grade bacterial mass, characterized by including steps i) to (vi).
（ａ）〜（ｆ）の工程
（ａ＋ 栽培容器内に食用に供し得る材料を充填して
キノコ栽培用培地を形成する工程、
（ｂ） 培地に複数の細孔を穿設する工程、（ｃ）培
地を殺菌する工程、
（ｄ） 培地上にキノコの種菌を植菌して菌糸の培養
を行う工程、
（ｅ）菌糸を増殖させる工程、
（ｆｌ 菌床面に子実体が発生することを抑制しつつ
細孔内に増殖した菌糸を癒合結着せしめて塊を形成する
工程、
（ｉ）〜（ｖｉｉ）の工程
（ｉ）栽培容器内に食用に供し得る材料を充填してキノ
コ栽培用培地を形成する工程、
（ｉ１） 培地を殺菌する工程、
（ｉｉｉ ） 培地上にキノコの種菌を稙閑して菌糸
の培養を行う工程、
（ｉｖ） 培養終了後、菌床面を平滑化する工程、（
ｖ） 培地に複数の細孔を穿設する工程、（ｖｉ）
菌糸を増殖させる工程、
（ｖｉｉ） 細孔内に増殖した菌糸を癒合結着せしめ
て塊を形成する工程、
かかる栽培方法において、菌糸の増殖をオゾン含有空気
の下で行うことが栽培日数を短縮することができ好適で
ある。Steps (a) to (f) (a+ Step of filling a cultivation container with edible material to form a medium for mushroom cultivation; (b) Step of drilling a plurality of pores in the medium; (c) ) Sterilizing the medium, (d) Inoculating the mushroom seed on the medium and culturing mycelia, (e) Propagating the mycelia, (fl) Inspecting the generation of fruiting bodies on the fungal bed surface. Steps of (i) to (vii) to form a mass by binding and binding the hyphae that have proliferated in the pores while suppressing them; (i) Filling the cultivation container with edible material for mushroom cultivation; Step of forming a medium, (i1) Step of sterilizing the medium, (iii) Step of culturing hyphae by cultivating mushroom inoculum on the medium, (iv) Smoothing the surface of the fungal bed after completion of culture. Process, (
v) drilling a plurality of pores in the medium; (vi)
(vii) a step of coagulating and bonding the hyphae grown in the pores to form a mass; in such a cultivation method, propagating the hyphae under ozone-containing air shortens the number of cultivation days; It is possible and suitable.
尚、本発明において言う「表面」とは、培地内に設けら
れている内壁面を除く培地の表面を言い、「実質的に子
実体を形成されることなく」とは、子実体が発芽してい
ても未発達であり、菌傘部が全く形成されていない状態
を言う。In addition, the "surface" as used in the present invention refers to the surface of the culture medium excluding the inner wall surface provided in the culture medium, and "without substantially forming fruiting bodies" means that the fruiting bodies do not germinate. Even if it is, it is undeveloped, and the fungal cap is not formed at all.
また、「平滑化」とは、菌床面を構成する粒子間の隙間
を実質的に消滅させることを言う。Moreover, "smoothing" refers to substantially eliminating gaps between particles that constitute the bacterial bed surface.
（作用）
本発明の食品用菌塊は、可食培地がその表面に実質的に
子実体が形成されることなく菌糸組織によって一体化さ
れており、且つ前記培地内に設けられている複数の細孔
内の少くとも１部には、菌糸が癒合結着して成る塊が形
成されているものであるため、全体としてブロック状に
なっており、各種の調理法に適合する。(Function) The food-use fungal mass of the present invention has an edible medium that is integrated with mycelial tissue without substantially forming fruiting bodies on its surface, and a plurality of edible mediums provided in the medium. At least a portion of the pores are formed with a mass of hyphae that are bound and bound together, so the overall shape is block-shaped and is suitable for various cooking methods.
しかも、かかる食品用菌塊の歯応え、風味等の嗜好も通
常のキノコとほとんど変らない。Moreover, the texture, flavor, and other preferences of such food-grade bacterial mass are almost the same as those of ordinary mushrooms.
また、かかる食品用菌塊は、可食培地に複数の細孔を穿
孔し、その培地上にキノコの種菌を植菌して培養・増殖
すること、或いは可食培地上にキノコの種菌を植菌し培
養してから培地に複数の細孔を穿孔し、次いで菌糸を増
殖することによって得ることができるため、従来のキノ
コの人工栽培に用いられている設備等を大幅に変更する
ことなく栽培することができる。In addition, such food-grade fungal mass can be obtained by punching a plurality of pores in an edible medium and inoculating a mushroom inoculum onto the medium for cultivation and propagation, or by inoculating a mushroom inoculum onto an edible medium. Since it can be obtained by culturing the fungus, drilling multiple pores in the medium, and then multiplying the mycelia, it can be cultivated without major changes to the equipment used for conventional artificial cultivation of mushrooms. can do.
（実施例） 本発明を図面を用いて更に詳細に説明する。(Example) The present invention will be explained in more detail using the drawings.
第１図は本発明の画境の部分断面図、第２図は本発明の
一実施例を示す説明図、及び第３図は本発明の他の実施
例を示す説明図を夫々示す。FIG. 1 is a partial sectional view of a picture area of the present invention, FIG. 2 is an explanatory diagram showing one embodiment of the present invention, and FIG. 3 is an explanatory diagram showing another embodiment of the present invention.
第１図において、１は培地、２は培地１内に設けられて
いる細孔、Ａは細孔２内の菌糸塊を夫々示す。In FIG. 1, 1 indicates a medium, 2 indicates a pore provided in the medium 1, and A indicates a mycelial mass within the pore 2, respectively.
本発明においては、培地１が可食成分から成るものであ
る。In the present invention, the medium 1 consists of edible ingredients.
かかる可食成分としては、食用に供し得ることができ且
つキノコ栽培ができるものであればよく、例えば殻類、
イモ類、豆類等を挙げることができる。特に、豆腐のし
ぼりかす、むぎこがし粉、粉末状の玄米、凍豆腐等を適
当な割合で混合して培地にすることが好ましい。この様
な可食成分から成る培地に、培地の支持体として、アス
パラガス、竹の子等の繊維質のものも加えてもよく、更
にブドウ糖、醤油粕、ミネラル、ビタミン等の栄養剤を
少量を加えてもよい。Such edible ingredients may be anything that can be used for food and mushroom cultivation, such as shellfish,
Examples include potatoes and beans. In particular, it is preferable to mix tofu squeezed residue, barley powder, powdered brown rice, frozen tofu, etc. in an appropriate ratio to form a medium. To a medium consisting of such edible ingredients, fibrous materials such as asparagus and bamboo shoots may be added as a support for the medium, and small amounts of nutrients such as glucose, soy sauce lees, minerals, and vitamins may also be added. You can.
尚、前記繊維質は、可食性であれば人工のものであって
もよい。Note that the fiber may be artificial as long as it is edible.
本発明の画境は、前記可食成分から成る培地１がその表
面に実質的に子実体が形成されることなく菌糸組織によ
って一体化されており、且つ培地１内に設けられている
複数の細孔内の少くとも１部に菌糸が癒合結合して成る
塊が形成されているものである。The border of the present invention is such that the medium 1 made of the edible component is unified by mycelial tissue without substantially forming fruiting bodies on its surface, and a plurality of cells provided in the medium 1 are integrated. A mass formed by fused hyphae is formed in at least a portion of the pore.
ここで、培地１の表面に子実体（菌傘部）が形成されて
いる画境は、細孔内の菌糸塊が充分に発達せず、歯応え
等が劣るものとなり、しかも培地１の栄存分の多くが子
実体に供給されてしまうため、培地１の栄養価及び風味
が劣るものとなる。Here, in the borders where fruiting bodies (fungal caps) are formed on the surface of medium 1, the mycelial masses within the pores do not develop sufficiently, resulting in poor texture, and moreover, the nutrient content of medium 1 is Since most of it is supplied to the fruiting bodies, the nutritional value and flavor of the medium 1 become inferior.
また、この様な培地１内の細孔２に形成される菌糸塊Ａ
は、従来のキノコの菌茎部とも言うべき部位、或いは菌
茎部には至らない培地表面から盛り上がった菌糸組織、
換言すると子実体が発芽する直前状態にある菌糸組織（
以下、原基と称することがある）が生育過程で癒合した
ものである。In addition, mycelial masses A formed in the pores 2 in the medium 1
is the part that can be called the fungal stalk of a conventional mushroom, or the mycelial tissue that swells from the surface of the medium that does not reach the fungal stalk.
In other words, the mycelial tissue in the state just before the fruiting body germinates (
(hereinafter sometimes referred to as primordia) are fused during the growth process.
即ち、子実体として発芽した段階の全く未発達の菌茎部
と原基とが、菌茎部及び特に菌傘部の生育が抑制される
ことによって癒合し、菌糸が癒合結着しているものであ
る。或いは、子実体として発芽することなく原基が互い
に癒合しているものである。In other words, the completely undeveloped fungal stalk and primordium at the stage of germination as a fruiting body fuse together by suppressing the growth of the fungal stalk and especially the cap, and the hyphae are fused and attached. It is. Alternatively, the primordia are fused together without germinating as a fruiting body.
かかる細孔２の菌糸塊Ａは、培地１内に存る菌糸組織と
も互いに癒合結着されているため、培地ｌを含む画境全
体がブロック状に一体化されている。The mycelial mass A in the pore 2 is also bonded to the mycelial tissue present in the medium 1, so that the entire boundary including the medium 1 is integrated into a block shape.
本発明において、菌糸塊Ａが培地１内に設けられている
細孔２の少くとも１部に形成されていればよく、その他
の細孔においては、第１図に示す如く、子実体（菌傘部
）１０が形成されている状態或いは原基７が未だ癒合結
着していない状態であってもよい。In the present invention, it is sufficient that the mycelium mass A is formed in at least one part of the pores 2 provided in the medium 1, and in the other pores, as shown in FIG. It may be in a state in which the umbrella part) 10 has been formed or in a state in which the primordia 7 have not yet been fused together.
尚、細孔２の壁面に形成された子実体（菌傘部）１０は
、後述する様に、細孔２内は酸素欠乏状態になっている
ため、充分に成長することができず、未発達の状態にあ
る。Note that the fruiting bodies (fungal caps) 10 formed on the walls of the pores 2 are unable to grow sufficiently because the inside of the pores 2 is in an oxygen-deficient state, as will be described later. is in a state of development.
この様な本発明の画境は、培地１を含めて食用に供する
ことができ、その歯応え、風味等も通常のキノコとほぼ
同等であり充分に満足し得るものである。Such mushrooms of the present invention, including medium 1, can be used for food, and their texture, flavor, etc. are almost the same as those of ordinary mushrooms, and are fully satisfactory.
しかも、出荷の際に、凍結乾燥等の操作を施す必要がな
く、栽培容器から取り出した状態或いは外形を整えた状
態で出荷することができる。Moreover, there is no need to perform operations such as freeze-drying during shipping, and the product can be shipped after being taken out of the cultivation container or with its external shape adjusted.
勿論、本発明の画境を、需要者の好みに応じて凍結乾燥
等の操作を施して粉末状にして出荷してもよいことは言
うまでもないことである。Of course, it goes without saying that the image area of the present invention may be subjected to operations such as freeze-drying and shipped in a powder form according to the consumer's preference.
尚、本発明で採用するキノコ菌の種類は特に限定する必
要はないが、ヒラタケ、シロタモギタケ、シイタケ、エ
ノキタケ、マツタケ等の種菌が多く用いられる。The type of mushroom fungus employed in the present invention is not particularly limited, but inoculum such as Oyster mushroom, Shirotamogitake, Shiitake, Enokitake, and Matsutake are often used.
かかる食品用菌塊を得ることができる栽培方法の一例に
ついて第２図を用いて説明する。An example of a cultivation method capable of obtaining such a food-grade bacterial mass will be explained using FIG. 2.
第２図において、■は培地、２は培地１に穿孔されてい
る細孔、３はビン、４はビン３の分割面を夫々示す。In FIG. 2, ■ indicates the medium, 2 indicates the pores drilled in the medium 1, 3 indicates the bottle, and 4 indicates the dividing surface of the bottle 3, respectively.
本発明の画境の栽培方法は、人工栽培のうちのビン栽培
に屈するものであり、広口のガラスビン、プラスチック
ビン等を使用することができる。The border cultivation method of the present invention succumbs to bottle cultivation among artificial cultivation, and wide-mouthed glass bottles, plastic bottles, etc. can be used.
かかるビンｌは、口径６０〜７０ｍｍのものが好ましく
、更に第２図に示す如く、その中程で二分割できる様に
することが得られる画境の取り出しを容易にすることが
できる。Such a bottle 1 preferably has a diameter of 60 to 70 mm, and as shown in FIG. 2, it is possible to divide the bottle into two in the middle, thereby making it easier to take out the resulting image border.
ビン１を二分割する場合において、分割面４からビンｌ
内に栽培中に雑菌が混入しない構造であるものが好まし
い。When dividing bin 1 into two, divide bin 1 from dividing surface 4.
It is preferable to have a structure that prevents contamination of bacteria during cultivation.
かかる構造のビンは、例えばガラスビンの場合について
説明すると、嵌込み構造とし、嵌込みの際に、二分割し
たビンの一方を加熱・膨張させた後、他方のビンを加熱
することなく嵌入させることで得られる。更に、分割面
を粘着テープ等で被うことが好ましい。For example, in the case of a glass bottle, a bottle with such a structure has a fitting structure, and when fitting, one of the two divided bottles is heated and expanded, and then the other bottle is fitted without heating. It can be obtained with Furthermore, it is preferable to cover the divided surface with adhesive tape or the like.
また、薄いプラスチックで成形されたビンを用い、ビン
から画境を取り出すことなく出荷し消費者が料理をする
際にビンから画境を取り出すようにしてもよい。Alternatively, a bottle made of thin plastic may be used, the bottle may be shipped without the border removed from the bottle, and the consumer may remove the border from the bottle when cooking.
この様な栽培ビンに充填する培地としては、前述した数
種の可食成分の適量と適量の水（水分含有量が６０〜６
５重量％）とを攪拌・混合して調整する。次いで、調整
した培地を第２図（Ｉ）に示す様にビン３に充填し、培
地１に複数の細孔２を適当な棒状器具（図示せず）を用
いて穿設する。The medium to be filled in such a cultivation bottle is an appropriate amount of the several edible ingredients mentioned above and an appropriate amount of water (with a water content of 60 to 60%).
5% by weight) by stirring and mixing. Next, the adjusted medium is filled into a bottle 3 as shown in FIG. 2(I), and a plurality of pores 2 are bored in the medium 1 using a suitable rod-shaped tool (not shown).
ビン１への培地の充ｔｆｆｌは、例えば、口径６７ｍｍ
、容ｆｔ１ｏｏＯｃｃのビンに対して約５５０ｇ程度で
ある。The filling of the medium into bottle 1 is, for example, 67 mm in diameter.
, about 550g for a bottle with a volume of ft1ooocc.
尚、培地ｌはビン３の首部下部まで充填し、培地の上部
は下部よりも固詰めとなる様にする。The medium 1 is filled to the bottom of the neck of the bottle 3, so that the medium is packed more tightly in the upper part than in the lower part.
かかる培地１に穿設する複数の細孔２は、径が３〜１０
ｍｍ程度のもので且つ間隔が３〜５＋ｎｍ程度とするこ
とが、後述する植菌等の際に種菌で細孔２が充填される
ことがなく、空隙部として残留させることができる。The plurality of pores 2 formed in the medium 1 have a diameter of 3 to 10
By setting the spacing to be about 3 to 5+ nm, the pores 2 will not be filled with inoculum during inoculation, which will be described later, and can remain as voids.
この様な細孔２の数は、前記の口径のビンでは６〜１０
ケ程度とすることが好ましい。The number of such pores 2 is between 6 and 10 in a bottle of the above diameter.
It is preferable to set it to about 500 yen.
かかる細孔２の大きさのバラツキは、得られる画境の歯
応え等の面から可及的に小さくすることが好ましい。It is preferable that the variation in the size of the pores 2 is made as small as possible from the viewpoint of the texture of the resulting image border.
次に、ビン３の口縁にキャップを被せ、適宜な殺菌釜（
図示せず）に収容して蒸気殺菌を行う。Next, put a cap on the rim of bottle 3 and place it in an appropriate sterilization pot (
(not shown) and steam sterilized.
殺菌終了後のビン３を殺菌釜から取り出し冷却した後、
キャップを取り、第２図（ｎ）に示す如く、ビン３の首
部内に種菌５を充項して植菌し、再びキャップを被せて
培養室（図示せず）内に収容して菌糸の培養を行う。After sterilization, the bottle 3 is removed from the sterilization pot and cooled.
Remove the cap, fill the neck of the bottle 3 with seed bacteria 5 and inoculate it as shown in Fig. 2(n), then put the cap back on and place it in a culture chamber (not shown) to grow mycelia. Perform culture.
種菌５は予′め別途培地に培養した優良のものを用い、
菌糸が繁殖した培地を粒状に砕いたものを用いる。As the seed culture 5, use a good quality one that has been cultured in a separate medium in advance.
A medium in which mycelia have grown is crushed into granules and used.
この様に培養した種菌の接種量は、通常のキノコの人工
栽培において採用されている量（約１０ｇ）でよ（、種
菌の際には、ビン３の首１部内の種菌層を上方から突棒
（図示せず）等で押圧してその密度を高める。The amount of inoculum cultured in this way is the amount (approximately 10 g) that is used in normal artificial cultivation of mushrooms. The density is increased by pressing with a rod (not shown) or the like.
培養室内の温湿度は、菌の種類によっても異なるが、例
えばヒラタケの場合には温度１８℃前後、湿度５０〜７
０％程度に調整する。The temperature and humidity in the culture chamber varies depending on the type of fungus, but for example, in the case of oyster mushrooms, the temperature is around 18°C and the humidity is 50-70°C.
Adjust to about 0%.
ヒラタケの場合、培養期間は約２０〜２５日程度である
。In the case of oyster mushrooms, the culture period is about 20 to 25 days.
かかる培養期間経過後には菌糸が培地内に真白に旺盛に
繁殖して培養が終了する。After this culture period has elapsed, the mycelia actively proliferate in the medium, and the culture is completed.
培養が終了したビン３を生育室（図示せず）に移して菌
糸の増殖を図る。生育室は暗室に保たれ、換気装置及び
温湿度調整装置を備えているものが好ましい。After the culture has been completed, the bottle 3 is transferred to a growth chamber (not shown) to grow the mycelia. The growth room is preferably kept in the dark and equipped with a ventilation device and a temperature/humidity control device.
菌糸の増殖を図るには、生育室の換気を充分に行い新鮮
な空気を充分に菌糸に供給する。To encourage the growth of mycelium, the growth chamber should be sufficiently ventilated to provide sufficient fresh air to the mycelium.
尚、培養が終了したビン３を生育室に移す前に、ビン口
上縁から２〜５ｍｍの部分又は種菌５の全部を菌掻きに
よって除去、或いは種菌５を網目の極めて細い網等の上
に置いて殖菌し、培養終了後に種菌５を全て除去して新
しい菌床面を形成することが、菌糸の活力を向上させる
ことができるため好ましい。Before transferring the cultured bottle 3 to the growth chamber, remove the part 2 to 5 mm from the upper edge of the bottle mouth or the entire seed 5 by scraping, or place the seed 5 on a very thin mesh net, etc. It is preferable to propagate the bacteria and remove all the seed bacteria 5 after culturing to form a new fungal bed surface because this can improve the vitality of the hyphae.
かかる菌糸の増殖をオゾン（０３）含有空気の下で行う
ことによって短時間で増殖を完了することができる。By carrying out the growth of such hyphae under ozone (03)-containing air, the growth can be completed in a short time.
この際の空気中のオゾン含有量を人体への影響も考慮し
て０．２〜０．３ ｐｐｍとし、オゾン含有空気を直接
ビン３の内部に吹き込んでもよく、キャップを被せたビ
ン３を複数本収容した箱内に吹き込むことでもよい。At this time, the ozone content in the air may be set to 0.2 to 0.3 ppm in consideration of the effect on the human body, and the ozone-containing air may be blown directly into the bottle 3, or multiple bottles 3 covered with caps may be blown into the bottle 3. It may also be blown into the box containing the book.
オゾン空気吹込み時間は２４〜４８時間程度で充分であ
る。It is sufficient for the ozone air blowing time to be about 24 to 48 hours.
この様にして菌糸の増殖を促すことによって、細孔２の
壁面部に壁面から盛り上った原基（第２図（ＩＩＩ）の
７）が発生する。By promoting the proliferation of hyphae in this manner, a primordium (7 in FIG. 2 (III)) that rises from the wall surface of the pore 2 is generated.
次いで、菌糸の増殖が終了したビン３は、菌床面の子実
体の発生を抑制しつつ細孔２の壁面に発生した原基を癒
合させる。Next, in the bottle 3 in which the hyphae have finished multiplying, the primordia generated on the walls of the pores 2 fuse together while suppressing the generation of fruiting bodies on the fungal bed surface.
ところで、細孔２内の雰囲気は流入する酸素量よりも菌
糸の呼吸作用に因る炭酸ガスの発生量が多いため、酸素
欠乏状態となっている。By the way, the atmosphere within the pores 2 is in an oxygen-deficient state because the amount of carbon dioxide gas generated due to the respiration of mycelia is greater than the amount of oxygen flowing in.
このため、細孔２の壁面に発生した原基７は、正常な子
実体形成活動ができずに原基部分の菌糸が成長し、ある
いは隣接する原基が次第に成長して接近し、やがて菌糸
が癒合結着して細孔２いっばいに広がって成長し菌糸塊
Ａとなる。For this reason, the primordium 7 generated on the wall of the pore 2 is unable to perform normal fruiting body formation activity, and the hyphae in the primordium portion grow, or the adjacent primordia gradually grow and approach each other, and eventually the hyphae grow. The mycelia form a hyphal mass A by fusion and bonding, expanding and growing into the pores 2.
この様にして形成される菌糸塊Ａは、細孔２の１部に形
成されていればよく、細孔２の他の部分においては子実
体（菌傘部）が形成され或いは原基７が癒合結着してお
らず空隙部が存在していてもよい。The mycelial mass A formed in this way only needs to be formed in one part of the pore 2, and in other parts of the pore 2, fruiting bodies (capsules) or primordia 7 are formed. There may be no fusion bond and a void may exist.
尚、細孔２に形成される子実体（菌全部）は細孔内が酸
素欠乏状態にあるため、充分に生育することができず未
発達の状態にある。Note that the fruiting bodies (all bacteria) formed in the pores 2 cannot grow sufficiently and are in an undeveloped state because the pores are in an oxygen-deficient state.
かかる菌糸塊Ａを形成する工程においては、菌床面に実
質的に子実体を形成させることなく且つ細孔２に流入す
る酸素量を菌糸が死滅しない程度に保つことが大切であ
るため、第２図（ＩＩＩ）に示す如く、複数の細孔が穿
孔されているキャップ６を被せて調整することが好まし
い。In the step of forming such a mycelial mass A, it is important to maintain the amount of oxygen flowing into the pores 2 without substantially forming fruiting bodies on the fungal bed surface, so that the mycelium does not die. As shown in FIG. 2 (III), it is preferable to cover the cap 6 with a plurality of pores for adjustment.
その際に、キャップ６の形状を、第２図（ＩＩＩ）に示
す様に、中央部を凸状にすることが培地１上に形成され
る菌糸塊を可及的に少なくし、細孔２内に充分な菌糸塊
を形成することができるため好ましい。At that time, as shown in FIG. 2 (III), the shape of the cap 6 should be made convex at the center to minimize the mycelial mass formed on the medium 1, and the pores 2. This is preferable because a sufficient mycelial mass can be formed within.
この様な菌糸塊を形成させるための菌糸の増殖期間も含
めた生育期間は、キノコ菌種又は培地の充填密度によっ
ても相違するが、ヒラタケの場合にあっては、約５〜２
０日間程であった。The growth period, including the hyphal multiplication period to form such a hyphal mass, varies depending on the mushroom species and the packing density of the medium, but in the case of oyster mushrooms, it is approximately 5 to 2
It lasted about 0 days.
また、このときの生育室の条件は、１０〜２０℃の温度
で８０％以上の湿度に保たれている。Moreover, the conditions of the growth chamber at this time are maintained at a temperature of 10 to 20° C. and a humidity of 80% or more.
この様にして得られる画境は、ビン３を分割面４からに
分割して取り出して出荷、或いはビン３と共に出荷する
ことができる。The image border obtained in this manner allows the bottle 3 to be divided into parts from the dividing surface 4 and taken out for shipment, or to be shipped together with the bottle 3.
次に、本発明の栽培方法について、他の例を第３図を用
いて説明する。Next, another example of the cultivation method of the present invention will be explained using FIG. 3.
第３図において、■は培地、３０はビン、３１はビン３
０が嵌入される首部、２０は培地１の略中央部に穿設さ
れている孔を夫々示す。In Figure 3, ■ is the medium, 30 is the bottle, and 31 is the bottle 3.
0 indicates a neck portion to be inserted, and 20 indicates a hole drilled approximately in the center of the culture medium 1, respectively.
首部３１を取り外したビン３０に数種の可食成分と水と
を攪拌・混合して調整した培地を充がしてから、培地１
の略中央に植菌用の大径の孔２０を穿設し、次いで首部
３１を被せる。Fill the bottle 30 with the neck 31 removed with a medium prepared by stirring and mixing several edible ingredients and water, and then add the medium 1.
A large-diameter hole 20 for inoculation is made approximately in the center of the tube, and then a neck portion 31 is placed over the tube.
この様に孔２０が穿設されている培地１を有する第３図
（ａ）に示す培養ビンの口縁にキャップ（図示ぜず）を
被せ、適宜な殺菌釜（図示せず）に収容して茎気殺菌を
行う。A cap (not shown) is placed on the rim of the culture bottle shown in FIG. 3(a) having the culture medium 1 with holes 20 formed therein, and the bottle is placed in a suitable sterilization pot (not shown). Sterilize the stems.
殺菌終了後、培養ビンを殺菌釜から取り出し冷却してか
らキャップ及び首部３１を取り、第３図（ｂｌに示す如
く、培地１上及び孔２０内に種菌５を充填して植菌し、
再び首部３１及びキャップを被せて培養室（図示せず）
に収容して菌糸の培養を行う。After sterilization, the culture bottle is taken out of the sterilization pot, cooled, and then the cap and neck 31 are removed. As shown in FIG.
Cover the neck 31 and the cap again and leave in the culture chamber (not shown).
culture of mycelia.
尚、植菌の際には、培地１上の種菌層を上方から突棒（
図示せず）等で押圧してその密度を高める。When inoculating, use a protruding rod (
(not shown) to increase its density.
ごの様に種菌５を培地１の上面のみならず孔２０にまで
充填することによって、培地１内への菌糸を培地１の上
面のみならず孔２０の内壁面からも伸長させるためであ
る。This is to allow the hyphae into the culture medium 1 to extend not only from the top surface of the culture medium 1 but also from the inner wall surface of the holes 20 by filling the inoculum 5 not only from the top surface of the culture medium 1 but also from the hole 20 .
培養室の温湿度及び培養期間は、前述した先の例におい
て述べた様に、ヒラタケの場合においては温度１８℃前
後、湿度５０〜７０％に調整し、約２０〜２５日程培養
する。As mentioned in the previous example, the temperature and humidity of the culture room and the culture period are adjusted to about 18° C. and humidity of 50 to 70% in the case of oyster mushrooms, and culture is carried out for about 20 to 25 days.
かかる培養期間経過後には、菌糸が培地内に真白に旺盛
に繁殖している。After this culture period has passed, the mycelium has grown brightly and vigorously in the medium.
培養が終了したビン３を生育室に移して菌糸の増殖を図
る前に、菌床面を平滑化してから、第３図（ｃ）に示す
如く、複数の細孔２を培地に穿設することが大切である
。Before transferring the cultured bottle 3 to the growth chamber and attempting to propagate mycelia, the surface of the fungal bed is smoothed, and then a plurality of pores 2 are bored in the medium as shown in FIG. 3(c). That is important.
かかる菌床面の平滑化によって、後述する様に、菌床面
に子実体を形成させることなく細孔２内に菌糸塊を形成
させることができる。By smoothing the fungal bed surface, a mycelial mass can be formed within the pores 2 without forming fruiting bodies on the fungal bed surface, as will be described later.
菌床面の平滑化は、菌播き刃等で菌床面を数秒間なでつ
けることで達成でき、菌床面の状態の変化はルーパ等で
観察できる。Smoothing of the fungal bed surface can be achieved by stroking the fungal bed surface for several seconds with a fungus seeding blade, etc., and changes in the state of the fungal bed surface can be observed using a looper or the like.
また、培地１に穿設する複数の細孔２は、前述の先の例
で述べた如く、径が３〜１０ｍｍ程度の細孔を間隔３〜
５ｍｍ程度で６〜１０ケ程穿設することが好ましい。In addition, as described in the previous example, the plurality of pores 2 formed in the medium 1 have a diameter of about 3 to 10 mm and are arranged at intervals of 3 to 10 mm.
It is preferable to make 6 to 10 holes with a diameter of about 5 mm.
本例の如く、培養終了後に培地ｌに複数の細孔２を穿設
することは、培養前に細孔２を穿設する先の例の場合よ
りも、細孔２内に形成される菌糸塊７を多くすることが
できる。このことは、培養後の細孔２の穿孔によって、
培地１内部の菌糸をより一層活性化できるものと推察さ
れる。As in this example, making a plurality of pores 2 in the medium 1 after culturing is more effective than the case of the previous example in which pores 2 are made before culturing. The number of lumps 7 can be increased. This is due to the perforation of pore 2 after culturing.
It is presumed that the hyphae inside the medium 1 can be further activated.
この様に菌床面を平滑化し且つ複数の細孔２を穿設した
後、菌糸の増殖を行う。After smoothing the surface of the fungal bed and drilling a plurality of pores 2 in this manner, the mycelium is grown.
菌糸の増殖を図るには、生育室の換気を充分に行い新鮮
な空気を充分に菌糸に供給する。To encourage the growth of mycelium, the growth chamber should be sufficiently ventilated to provide sufficient fresh air to the mycelium.
尚、菌糸の増殖のためには、菌床面を平滑化する前に、
種菌５の層の上面から２〜５ｍｍの部分又は培地上の種
菌５の全部を菌掻き等によって除去し菌糸の活力を向上
させることは好ましいことである。In addition, for the growth of mycelia, before smoothing the fungal bed surface,
It is preferable to remove 2 to 5 mm from the upper surface of the layer of seed bacteria 5 or all of the seed bacteria 5 on the medium by scraping or the like to improve the vitality of the hyphae.
かかる菌糸の増殖も、先の例において述べた如く、オゾ
ン（０３）含有空気下で行うことによって短時間で増殖
を完了することができる。As described in the previous example, the growth of such hyphae can be completed in a short time by performing the growth in air containing ozone (03).
この様にして増殖が終了した培養ビンは、細孔２の壁面
に発生した原基を癒合結着させる。In the culture bottle in which proliferation has been completed in this manner, the primordium generated on the wall surface of the pore 2 is bound by healing.
この工程において、通常のキノコの人工栽培で採用され
ているキャップを被せても、菌床面に実質的に子実体が
形成されない。In this step, even if the mushrooms are covered with a cap that is used in conventional artificial cultivation of mushrooms, fruiting bodies are not substantially formed on the fungal bed surface.
これは培養終了後に行った菌床面の平滑化に因るもので
ある。かかる平滑化によって菌床面に存在する菌糸の呼
吸作用が十分にできず菌糸の活性が大幅に低下したもの
と推察される。This is due to the smoothing of the bacterial bed surface after the completion of culture. It is presumed that due to such smoothing, the respiration of the hyphae present on the fungal bed surface was not sufficiently performed, resulting in a significant decrease in the activity of the hyphae.
一方、細孔２内は菌糸の呼吸作用によって炭酸ガスの発
生量が流入する酸素量よりも多いため、酸素欠乏状態に
なっている。On the other hand, the inside of the pore 2 is in an oxygen-deficient state because the amount of carbon dioxide gas generated by the respiration of the hyphae is greater than the amount of oxygen flowing in.
このため、細孔２の壁面に発生した原基は、正常な子実
体形成活動ができずに菌糸塊Ａを形成する。For this reason, the primordia generated on the wall surface of the pore 2 form the mycelial mass A without being able to perform normal fruiting body formation activity.
この場合においても、細孔２の全体に亘って菌糸塊へが
形成されなくてもよく、細孔２の一部には子実体（菌傘
部）が形成され或いは菌糸の癒合結着が未発達で空隙部
が存在していてもよい。Even in this case, it is not necessary for hyphal masses to be formed throughout the pore 2, and fruiting bodies (capsules) may be formed in a part of the pore 2, or hyphae may not have fused bonds. There may be voids due to development.
以上、述べてきた栽培方法による生育期間及び生育室の
条件等については、先の例で述べた期間及び条件を採用
することができる。Regarding the growth period and conditions of the growth chamber according to the cultivation method described above, the period and conditions described in the previous example can be adopted.
本発明において用いる種菌は、菌糸培養の終了したもの
を培地もろとも粒状に砕いたものを使用する。この種菌
の培養に用いる培地は、画境の栽培に用いる培地の組成
と同一組成とすることが好ましい。The inoculum used in the present invention is obtained by pulverizing the mycelial culture together with the medium into particles. It is preferable that the medium used for culturing this inoculum has the same composition as the medium used for cultivating the border.
（栽培例）
以下、ヒラタケ菌による本発明の食品用菌塊の具体的な
栽培例を示す。(Cultivation Example) Hereinafter, a specific example of cultivation of the food-grade bacterial mass of the present invention using the Oyster mushroom fungus will be shown.
容量比で豆腐のしぼりかす６ｏ、むぎこがし粉３０、粉
末状の玄米１０から成る培地を水分含有量が約６３重量
％となる様に調整した。A culture medium consisting of 6 liters of squeezed tofu lees, 30 ounces of barley powder, and 10 ounces of powdered brown rice was adjusted to have a water content of about 63% by weight.
この培地を、口径６７ｍｍ、容器１０００ｃｃの広口の
栽培ビンに約５５０ｇ充填し、培地内に径５ ｍ ｍの
細孔を５ｍｍ程度の間隔をおき８本穿設した。Approximately 550 g of this culture medium was filled into a wide-mouth cultivation bottle with a diameter of 67 mm and a 1000 cc container, and eight pores with a diameter of 5 mm were bored at intervals of about 5 mm in the medium.
尚、広口ビンは、第２図に示す如く、ビンの中間部で二
分割できる構造とし、分割面には粘着テープでシールし
たものである。As shown in FIG. 2, the wide-mouth bottle has a structure that can be divided into two parts at the middle of the bottle, and the dividing surface is sealed with adhesive tape.
次に、栽培ビンにキャンプをし、殺菌釜に入れて９８°
Ｃの温度で１２時間蒸気殺菌を行った。Next, camp in the cultivation bottle and put it in a sterilization pot at 98°
Steam sterilization was carried out at a temperature of C for 12 hours.
冷却後、キャップを取り外し、栽培ビンの首部内にヒラ
タケ菌の種菌を約Ｌｏｇ入れて、上方がら軽くプレスし
て植菌を行った。After cooling, the cap was removed, and about a log of Oyster mushroom inoculum was placed in the neck of the cultivation bottle, and inoculation was performed by pressing lightly from above.
種菌はヒラタケ菌を予め植菌する培地の組成と同一組成
の培地で別途培養したものを培地と共に砕いて粒状にし
たものである。The inoculum is prepared by culturing separately in a medium with the same composition as the medium in which the oyster mushroom is inoculated in advance, and crushing it together with the medium into granules.
植菌後、栽培ビンを培養室に移し温度１７〜１９°Ｃ１
湿度６０〜６５％の条件で培養を行ったところ、約２０
日間で培地内全体に菌糸が広く繁殖し、培養を終了した
。After inoculation, move the cultivation bottle to the cultivation room and maintain the temperature at 17-19°C.
When cultured at a humidity of 60-65%, approximately 20
Mycelium proliferated widely throughout the medium within a few days, and the culture was terminated.
この培養を終了した時点で、栽培ビンから培地を取り出
して切断し断面を観察したところ、培地は菌糸組織によ
ってブロック状になってはいるものの、細孔内にはほと
んど菌糸塊が形成されていなかった。When this culture was completed, the medium was taken out from the cultivation bottle, cut, and the cross section was observed. Although the medium was block-shaped with mycelial tissue, there were hardly any mycelial masses formed within the pores. Ta.
かかる培養終了後の栽ビンを、ビン口から約３ｍｍ下ま
で菌播刃を用いて菌種を行ってから生育室に移した。After the cultivation was completed, the cultivation bottles were seeded with bacteria using a seeding blade to a depth of approximately 3 mm below the opening of the bottles, and then transferred to a growth chamber.
生育室において、空気流入口及び排気口を有する箱に、
培養終了後の栽培ビンを収納し、オゾン（０ヨ）を含有
する空気を１５００β／分の割合で流入させつつ 時間
保持した。この際の生育室は温度１６℃、湿度７５％に
保持した。In the growth room, in a box with an air inlet and an air outlet,
After the cultivation was completed, the cultivation bottle was stored and maintained for a period of time while air containing ozone (0 yo) was introduced at a rate of 1500 β/min. The growth chamber at this time was maintained at a temperature of 16° C. and a humidity of 75%.
この様にして菌糸の増殖を行った後に、栽培ビンから取
り出した培地の断面観察によれば、細孔内に原基が発生
し菌糸塊が形成され始めていることが観察される。After the hyphae have been propagated in this manner, cross-sectional observation of the culture medium taken out from the cultivation bottle shows that primordia are generated within the pores and hyphal masses are beginning to form.
次いで、かかる状態にある栽培ビンを前記の箱から取り
出し、第２図（Ｉ［［）に示す様な、中央部が凸状で且
つ径５ｍｍの細孔が８ケ穿設されているキャップを被せ
、生育室を温度１３℃、湿度９５％に保持しつつ１５日
間保持した。Next, the cultivation bottle in this state was taken out of the box, and a cap with a convex center and 8 pores with a diameter of 5 mm as shown in Figure 2 (I [[)] was attached. The cells were covered and kept in the growth chamber at a temperature of 13° C. and a humidity of 95% for 15 days.
かくして得られる培地の断面を観察すると、菌糸組織に
よって一体化されている培地内の細孔に菌糸塊がいっば
いに広がって形成されており、全体としてブロック状に
なっていることがわかる。When observing the cross section of the culture medium obtained in this way, it can be seen that the mycelial mass is formed by spreading all at once into the pores in the medium that are unified by the mycelial tissue, and it is found that it has a block shape as a whole.
かかる画境を取り出して切断し、バタ焼きして食したと
ごろ、風味及び歯応え共に良好であった。When the border was taken out, cut, fried, and eaten, it had a good flavor and texture.
これに対し、第２図（ｉ）において細孔２を穿設するこ
となく種菌５を充填し、培養終了後にも複数の細孔２を
穿設することがない方法では、前記の方法と同様な条件
を採用しても培地１内には菌糸塊を形成することができ
ず、得られる画境の風味、歯応えは劣るものであった。On the other hand, in the method shown in FIG. 2(i) in which the inoculum 5 is filled without drilling the pores 2 and multiple pores 2 are not drilled even after the cultivation is completed, the method is similar to the method described above. Even if these conditions were adopted, no mycelial mass could be formed in medium 1, and the flavor and texture of the resulting borders were poor.
第１図は本発明の画境の部分断面図、第２図は本発明の
一実施例を示す説明図、及び第３図は本発明の他の実施
例を示す説明図を夫々示す。
図において、■は培地、２は培地１内に設けられている
細孔を夫々示す。FIG. 1 is a partial sectional view of a picture area of the present invention, FIG. 2 is an explanatory diagram showing one embodiment of the present invention, and FIG. 3 is an explanatory diagram showing another embodiment of the present invention. In the figure, ■ indicates the medium, and 2 indicates the pores provided in the medium 1, respectively.
Claims (1)
その表面に実質的に子実体が形成されることなく培地空
隙内に伸長したキノコの菌糸によって一体化され、且つ
前記培地内に設けられている複数本の細孔内の少くとも
１部に、キノコ菌糸が癒合結着して成る塊が形成されて
いることを特徴とする食品用菌塊。 ２、下記の（ａ）〜（ｆ）の工程を含むことを特徴とす
る食品用菌塊の栽培方法。 （ａ）栽培容器内に食用に供し得る材料を充填してキノ
コ栽培用培地を形成する工程、 （ｂ）培地に複数の細孔を穿設する工程、 （ｃ）培地を殺菌する工程、 （ｄ）培地上にキノコの種菌を植菌して菌糸の培養を行
う工程、 （ｅ）菌糸を増殖させる工程、 （ｆ）菌床面に子実体が発生することを抑制しつつ細孔
内に増殖した菌糸を癒合結着せしめて塊を形成する工程
、 ３、下記の（ｉ）〜（ｖｉｉ）の工程を含むことを特徴
とする食品用菌塊の栽培方法。 （ｉ）栽培容器内に食用に供し得る材料を充填してキノ
コ栽培用培地を形成する工程、 （ｉｉ）培地を殺菌する工程、 （ｉｉｉ）培地上にキノコの種菌を植菌して菌糸の培養
を行う工程、 （ｉｖ）培養終了後、菌床面を平滑化する工程、 （ｖ）培地に複数の細孔を穿設する工程、 （ｖｉ）菌糸を増殖させる工程、 （ｖｉｉ）細孔内に増殖した菌糸を癒合結着せしめて塊
を形成する工程、 ４、菌糸の増殖を、オゾン含有空気の下で行う請求項第
２項又は第３項記載の食品用菌塊の栽培方法。[Claims] 1. A mushroom cultivation medium made of edible materials,
integrated by mushroom hyphae extending into the medium voids without substantially forming fruiting bodies on the surface thereof, and in at least a portion of the plurality of pores provided in the medium, A food-use fungal mass characterized by forming a mass formed by fused and bonded mushroom mycelia. 2. A method for cultivating a food-grade bacterial mass, comprising the following steps (a) to (f). (a) Filling a cultivation container with edible material to form a mushroom cultivation medium; (b) Drilling a plurality of pores in the medium; (c) Sterilizing the medium; d) A step of inoculating a mushroom inoculum onto a medium and culturing mycelia, (e) A step of multiplying mycelium, (f) A step of inoculating a mushroom inoculum onto a medium and culturing mycelium, (f) A step of inoculating a mushroom inoculum onto a medium and culturing mycelium, (f) a step of cultivating mycelium while suppressing the generation of fruiting bodies on the fungal bed surface. 3. A method for cultivating a food-grade fungal mass, comprising the following steps (i) to (vii): forming a mass by binding the proliferated mycelia. (i) Filling a cultivation container with edible materials to form a medium for mushroom cultivation; (ii) Sterilizing the medium; (iii) Inoculating the medium with mushroom inoculum to grow mycelia. A step of culturing, (iv) A step of smoothing the fungal bed surface after completion of the culture, (v) A step of drilling a plurality of pores in the medium, (vi) A step of growing mycelia, (vii) A step of making pores 4. The method for cultivating a food-grade bacterial mass according to claim 2 or 3, wherein the hyphae grown within the hyphae are bonded and bonded to form a mass; 4. The hyphae are grown under ozone-containing air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157673A JPH025854A (en) | 1988-06-24 | 1988-06-24 | Fungus lump for food and cultivation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157673A JPH025854A (en) | 1988-06-24 | 1988-06-24 | Fungus lump for food and cultivation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH025854A true JPH025854A (en) | 1990-01-10 |
Family
ID=15654881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63157673A Pending JPH025854A (en) | 1988-06-24 | 1988-06-24 | Fungus lump for food and cultivation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH025854A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03297325A (en) * | 1990-04-16 | 1991-12-27 | Shigeaki Mori | Culture medium food proliferation and aging of edible mushroom mycelia |
| JPH06181714A (en) * | 1992-12-15 | 1994-07-05 | Bell Shokuhin Kk | Production of fungal dietary food material using bean-curd refuse as substrate |
| US7069604B2 (en) | 2000-06-23 | 2006-07-04 | Inax Corporation | Tankless western-style flush toilet |
-
1988
- 1988-06-24 JP JP63157673A patent/JPH025854A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03297325A (en) * | 1990-04-16 | 1991-12-27 | Shigeaki Mori | Culture medium food proliferation and aging of edible mushroom mycelia |
| JPH06181714A (en) * | 1992-12-15 | 1994-07-05 | Bell Shokuhin Kk | Production of fungal dietary food material using bean-curd refuse as substrate |
| US7069604B2 (en) | 2000-06-23 | 2006-07-04 | Inax Corporation | Tankless western-style flush toilet |
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