JPH0446532B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for cultivating tuber mushrooms. (Prior Art) Conventional mushroom cultivation methods are aimed at obtaining mushroom fruiting bodies in the form of a large-diameter cap above a small-diameter stem (stalk). However, when mushroom fruiting bodies are used as a vegetable, they are often served in Japanese dishes as hot pot dishes, and there are only a limited number of ways to prepare them for Japanese cuisine. Ta. On the other hand, it has recently been discovered that mushrooms have various medicinal effects such as anti-cancer effects, and it is beneficial for health to eat them in large quantities by cooking them in a creative way. Therefore, in view of these circumstances, the present inventors
We explored the possibility of using mushrooms as a vegetable not only as an ingredient in Japanese cuisine, but also as an ingredient in other cooking methods. As a result, people's eating habits have diversified in recent years, and it has become more common for people to eat Western food using forks, spoons, and knives.
The demand for mushrooms as a vegetable is increasing, and we are confident that we can meet the demands of mushroom growers to increase and stabilize their income. The present invention was completed as a result of intensive research based on this belief, and its purpose is to provide a new cultivation method suitable for efficient and commercial production of mushrooms that are suitable for Western food. (Disclosure of the Invention) The method for cultivating tuber mushrooms according to the present invention involves filling a cultivation bottle with a culture medium up to the vicinity of the bottle mouth, performing sterilization, inoculation, and mycelium culture using conventional methods, and at least fruiting bodies after the cultivation is completed. When the stems are growing, a molding cylinder is attached to the mouth of the cultivation bottle, and the caps are formed in an oxygen-deficient and carbon dioxide-rich atmosphere with a higher carbon dioxide concentration than normal air. Suppressing the growth of the stem of the fruiting body, causing it to extend into the shaping cylinder and enlarging the stem, and regulating the lateral growth of the stem on the inner wall surface of the shaping cylinder. , is characterized by being grown integrally in a block shape completely within the molding cylinder. It is preferable to use a molding cylinder whose base has a diameter that can fit into a bottle mouth, whose tip end has a larger diameter than the base, and whose diameter can be expanded. The method for cultivating mushrooms of the present invention belongs to bottle cultivation among artificial cultivation, and the bottle is preferably a wide-mouth glass bottle, a plastic bottle, etc. with a diameter of 65 to 75 mm.
The culture medium may be one whose main component is a by-product of agricultural production such as sawdust, bakasu, or rice bran, or one whose main component is a grain such as brown rice, wheat, corn, millet, or barnyard millet. can be used. These culture media may contain soy sauce lees,
Add trace ingredients such as vitamins and minerals. Moreover, in order to promote the formation of mycelium, a culture medium having an aggregate structure can also be used. There are no particular restrictions on the type of seed fungus used in this mushroom cultivation, as long as it is a commercially available mushroom fungus;
Oyster mushroom inoculum can be suitably used. These inoculum are inoculated onto the bed. The molding cylinder 4 (Fig. 1) may be made by wrapping paper, a long piece of flexible resin plate, etc. in a ring shape around the outer circumference of the bottle mouth so that its diameter can be expanded or contracted, or by using a predetermined elastic tube. Some are long cylinders that fit around the outer circumference of the bottle mouth. The upper edge of the molding cylinder 4 fitted around the outer periphery of the bottle mouth may also be crowned with a lid having a diameter corresponding to the diameter of the mushroom at the appropriate harvesting period. As is clear from FIG. 1, the molding cylinder 4 preferably has a base having a diameter that can be fitted into the mouth of a bottle, and a tip having a diameter larger than that of the base. As will be described later, since the tuber mushrooms grow to fill the molding cylinder 4, large-sized mushrooms can be harvested. Molding cylinder 4
To remove it, just expand the diameter and remove it horizontally from the mushroom. In addition, in the present invention, the term "filling the inside of the molding cylinder 4" does not necessarily mean that the mushrooms have reached the tip of the molding cylinder 4, but rather that the mushrooms have grown to the middle of the molding cylinder 4. Including mushroom-filled conditions. The molding cylinder 4 may be a cylinder made of a rigid body such as metal or plastic and whose diameter cannot be expanded. In this case, it is desirable that the upper and lower cylinders have the same diameter so that the molding cylinder 4 can be removed above the mushroom during the harvesting period. It is preferable to provide a step in the bottle neck that is lowered by a certain distance (3 to 6 mm) from the upper edge of the bottle mouth, and to support the step and provide the net 3 for preventing sawdust entrainment in the neck.
This net 3 for preventing sawdust entrainment is not limited to a structure such as a wire mesh or a perforated plate, but as shown in FIG. It is possible to use a device connected by three connecting pieces 33. The method for cultivating mushrooms of the present invention includes (a) bottling a medium, (b) sterilization, (b) inoculation, (d) culture, (b) scraping, (b) germination,
The process is carried out through the following steps: growth, adjustment, and harvesting, and each step of A to E is a conventional method, and each step of H to R is characterized by a unique method. In other words, the important point of the mushroom cultivation method of the present invention is the step after the usual steps from bottling the medium to culturing. After scraping off the inoculated seed in the neck of a 3-6mm bottle, the carbon dioxide concentration is 2000ppm~
Oxygen (O ₂ ) under a carbon dioxide concentration of around 3000 ppm, which is higher than the normal atmospheric carbon dioxide concentration.
Germination is performed by providing germination conditions that are deficient and rich in carbon dioxide gas (CO ₂ ), and then a molding cylinder 4 is placed in the mouth of the cultivation bottle.
The mycelium is grown with elasticity and hardness by maturing it under the atmospheric and temperature conditions that promote the enlargement of the stem flesh and inhibit the growth and degeneration of the capsular flesh. At the same time, elongation is induced in the molding cylinder 4, and after a predetermined period of time, when the stem has grown integrally into the molding cylinder 4 in a block shape, the molding cylinder 4 is removed and placed above the bottle mouth. The mushrooms grown in the bottle are harvested by cutting them with a knife along the top edge of the bottle mouth. Note that the culture medium is filled up to the vicinity of the mouth of the cultivation bottle in order to allow the mushrooms to grow completely within the molding cylinder and to facilitate harvesting. The upper surface of the tuber mushroom has many thin rod-shaped or small caps similar to cauliflower. In the bottle cultivation of the present invention, mushroom products with different skin colors such as white and mouse-colored can be obtained by appropriately selecting cultivation conditions such as indoor/outdoor cultivation and aerobic/anaerobic cultivation that adjusts the amount of oxygen. . White-skinned mushroom products have a surface similar to that of cauliflower, while mushroom products with colored skin, such as mouse-colored, have a surface similar to that of broccoli. The stem of each mushroom product forms a tuber whose diameter is regulated by the diameter of the molding cylinder 4 fitted into the mouth of the bottle. The number of days required for cultivation to obtain the above-mentioned mushroom products varies depending on the cultivation conditions, but is generally between 30 and 40 days after inoculation with the inoculum. The yield is
When grown in a bottle with a diameter of 67 mm, the weight is 40 to 70 g. On the cut side of the mushrooms harvested in this way, the fungal bed is 3 to 6 mm below the upper rim of the bottle mouth, so there is no medium such as sawdust mixed in, and it is pure fruiting body flesh of the tuber. , which can be eaten directly as is. The area of this cut surface is
Conventionally, the area of the cross-cut surface of the stem (stalk) of a mushroom is much larger than that of a typical mushroom. can be served with meals that use it. In addition, even if this mushroom is sliced lengthwise, it produces a large cut surface and can be served in Western dishes as described above.Also, when sliced into pieces, it can be used not only in Western dishes, but also in Japanese and Chinese dishes. It can also be served as food. (Effects of the Invention) According to the present invention, since the mycelium is grown in an atmosphere deficient in oxygen and enriched with carbon dioxide gas, the formation of a cap can be suppressed, and a cylinder for forming is attached to the mouth of the bottle. Therefore, it is possible to efficiently produce large tuber mushrooms in which the stems are fully extended into the molding cylinder and the stems have grown integrally into a block shape. The obtained tuber mushrooms can be eaten as they are or sliced as needed to make steaks, and they have many uses, such as being compatible with Western dishes that use forks and knives.
It is possible to expand the cooking methods and contribute to mass consumption of mushrooms. [Test Example] Mushrooms harvested in the cultivation example described below were sliced parallel to the cut surface, grilled, and then cooked by placing them on a plate with a separately grilled beef steak and vegetable salad. ), a taste test was conducted by 50 people using forks and knives, and the following results were obtained. In addition, as a control, oyster mushrooms harvested through conventional artificial cultivation, with thin stems and large caps, were cut lengthwise and grilled, and then served on a plate with a separately batter-grilled beef steak and vegetable salad. (target mushrooms) were used.

[Cultivation example]

As shown in Figure 1, a culture medium 20 is bottled and mixed in a plastic bottle 1 with a diameter of 67 mm up to the bottle mouth above the shoulder 11, and sterilized with 2 Oyster mushroom bacteria.
After inoculating and culturing the bottle, the bacteria were scraped so that the bacterial bed 21 was located at the neck 12 that was 3 mm below the upper edge of the bottle mouth, and then kept at room temperature in an oxygen-depleted and carbon dioxide-enriched atmosphere. Germinated on white mycelial membrane. Next, the molding cylinder 4 was fitted into the bottle mouth, and the mycelium was expanded into the molding cylinder 4 under the above oxygen-deficient and carbon dioxide-rich atmosphere while adjusting the temperature and humidity in the room. . By keeping the atmosphere deficient in oxygen and rich in carbon dioxide gas as described above, the formation of the cap is suppressed, and the stems elongate, enlarge, and become integrated within the molding cylinder 4, and 40 days after inoculating the inoculum. The molding cylinder 4 has grown to its full capacity. Thereafter, the molding cylinder 4 was removed, a cutter was inserted along the upper edge 13 of the bottle mouth, and the grown mushrooms 5 were cut and harvested. As shown in FIG. 3, the harvested mushroom 5 had a cut surface on one side and a skin surface 52 similar to that of a cauliflower on the other side, and weighed 70 g.

[Brief explanation of the drawing]

Figure 1 is a cross-sectional view showing tuber mushrooms fully grown inside the molding cylinder, Figure 2 is a plan view of the net used in the cultivation bottle, and Figure 3 is a perspective view of harvested tuber mushrooms. . 1...Cultivation bottle, 2...Medium, 3...Net, 4
... Cylindrical body for molding, 5... Fungus stem mushroom.

Claims (1)

[Claims] 1. Filling the cultivation bottle with culture medium up to the vicinity of the bottle mouth,
Sterilization, inoculation, and mycelial culture are carried out using conventional methods. After completion of culture, at least when the stem of the fruiting body is growing, a molding cylinder is attached to the mouth of the cultivation bottle, and a carbon dioxide concentration higher than that in normal air is added. In an atmosphere deficient in oxygen at a gas concentration and rich in carbon dioxide gas, the formation of the cap is suppressed and the stem of the fruiting body grows, and as it extends into the forming cylinder, the stem becomes enlarged, and A method for cultivating tuber mushrooms, which is characterized in that the lateral growth of the stem part is restricted by the inner wall surface of the molding cylinder, and the stems are allowed to grow integrally in a block shape completely within the molding cylinder. 2. The method for cultivating tuber mushrooms according to claim 1, characterized in that a molding cylinder is used, the base of which has a diameter that can fit into a bottle mouth, the tip side of which is larger in diameter than the base, and whose diameter is expandable.