JPH0757182B2 - Method for enhancing matsutake mushroom aroma components - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for enhancing the matsutake aroma component.

More specifically, the present invention relates to a method of significantly increasing matsutakeol, which is the main component of the matsutake scent.

According to the method for enhancing the aroma component of Matsutake of the present invention, since Matsutakeol, which is the main component of the aroma component of Matsutake, can be accumulated in the mycelium and the culture solution in an amount of about 3 to 15 times that of the conventional method, the aroma component is rich. The mycelium or culture solution of Matsutake can be provided as a food material.

(Prior Art) Generally, it is almost impossible to artificially cultivate Matsutake fruiting bodies, and it has not been reported yet that artificial cultivation such as shiitake has been possible.

On the other hand, matsutake mycelium can be liquid-cultured, and matsutake mycelium is often liquid-cultured to obtain cotton-like mycelia.

Also, recently, matsutake mycelium has been cultivated by rotary shaking,
Attempts have been made to produce hardened mycelium.

(Problems to be solved by the invention) However, in the conventional liquid culture of matsutake mycelium, the content of matsutakeol is about 1/20 of that of natural matsutake, the obtained matsutake mycelium has a small scent, and is used as a food material. Was of low value.

(Means for Solving the Problems) As a result of intensive studies conducted by the present inventors in order to increase the content of matsutakeol in matsutake mycelium in liquid culture,
After culturing the mycelium of Matsutake, the inventors have found that by keeping the culture at a temperature lower than the culture temperature for 10 hours or more, the amount of Matsutakeol in the cells and the culture solution can be increased by 3 to 15 times.

The present invention, after culturing Matsutake mycelium at 20 ~ 30 ℃, the culture is placed at -2.0 ~ 15 ℃ for 10 hours or more, more preferably for 15 hours or more, to increase the matsutake mushroom aroma component, characterized by increasing the matsutake mushroom aroma. It is a method of enhancing ingredients.

In the present invention, first, matsutake hyphae are cultured for 2 weeks to 3 months.

The matsutake mycelium may be any of the mycelium separated from the matsutake fruiting body, the matsutake mycelium subcultured on a solid medium, the deposited hyphae available, and the like.

The matsutake hyphae are inoculated into a liquid medium and cultured at 10 to 30 ° C., preferably at 24 to 26 ° C. for 2 weeks or more by static culture, orbital culture, shaking culture, rotary shaking culture, etc. to grow bacterial resistance.

Any liquid medium can be used as long as it is usually used, but in the medium components, C source: glucose, fructose, mannose, etc., N source: ammonium tartrate, ammonium sulfate,
Yasamino acids, various amino acids, peptone, bacto soyton, malt extract, corn steep liquor, yeast extract, etc. As vitamins: thiamine, nicotinic acid, nicotinic acid amide, leaves, biotin, etc. As nucleic acid related substances: adenylic acid (AMP), guanylate (GMP), thymidylate (TMP), citizeil (CM)
P), cyclic AMP, etc. As minerals, iron, manganese, zinc, potassium, magnesium, calcium, etc. are appropriately used.

In addition, generally, Bacto soyton 0.05-0.15%, yeast extract 0.05-0.15%, glucose 1.0-2.0%, pH = 3-
A medium of 6, preferably pH = 5.0 is sufficient.

Fermented mycelium, ball-shaped mycelium, etc. can be obtained by culturing for 2 weeks to 3 months, but the content of matsutakeol is low in any of the mycelium, which is 1/1 of the content of matsutakeol in the fruit body of matsutake. Only about 20.

The obtained mycelium culture, the culture solution as it is or by adding a part of the culture solution, or by removing a part, at -2.0 ~ 15 ℃,
It is left at a temperature as low as possible, preferably about -2.0 to 8 ° C.

The standing time is 10 hours or more, preferably about 24 to 72 hours.

If the matsutake mycelium culture is left at a low temperature for 20 hours or more, the content of matsutakeol in the mycelium and in the culture broth markedly increases. It will increase 3 to 15 times.

The matsutake mycelium with a high matsutakeol content is effectively used as a material for various Matsutake foods, and the culture broth with a high matsutakeol content can be used as a matsutake scenting material by spray-drying as appropriate. You can

Next, examples of the present invention will be described.

Example Bacto soyton 0.15%, yeast extract 0.15%, glucose 2%, pH5.
100 ml of liquid medium consisting of 0 was inoculated. The culture was carried out at 25 ° C. and 50 rpm in the dark under rotary shaking. The medium was exchanged every month, planted, cultured for a total of 2 months, and then left at 5 ° C. for 30 hours.

The matsutakeol content was measured before and after standing at low temperature. The results are shown in Table 1.

As is clear from Table 1, a considerable increase in matsutakeol was observed by the low temperature stimulation.

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Claims (1)

[Claims] 1. A matsutake mushroom aroma component is enhanced by culturing matsutake hyphae at a culture temperature of 20 to 30 ° C., and then culturing the culture at −2.0 to 15 ° C. for 10 hours or more to increase the matsutake mushroom aroma component. Law.