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JP2005046144A - Method for producing fermented mushroom mycelium culture - Google Patents

Method for producing fermented mushroom mycelium culture Download PDF

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JP2005046144A
JP2005046144A JP2004208635A JP2004208635A JP2005046144A JP 2005046144 A JP2005046144 A JP 2005046144A JP 2004208635 A JP2004208635 A JP 2004208635A JP 2004208635 A JP2004208635 A JP 2004208635A JP 2005046144 A JP2005046144 A JP 2005046144A
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culture
mushroom mycelium
fermented
mycelium
sugar
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Yoshiko Aoyanagi
佳子 青柳
Atsuo Nomura
厚夫 野村
Minoru Hirama
稔 平間
Isao Horiuchi
勲 堀内
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Oubiken KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented mushroom mycelium culture used as an excellent raw material for such a food that even a consumer for whom ingestion of sugar is not preferable or by whom the ingestion of the sugar is kept at a respectful distance can ingest the food. <P>SOLUTION: This method for producing the fermented mushroom mycelium culture comprises culturing a mushroom mycelium for a predetermined period to form a mushroom mycelium culture, by using a culture medium which is prepared by adding the sugar thereto in an amount more excessive than that consumed by growth of the mushroom mycelium, then mixing the mushroom mycelia culture with a fermentation microorganism to ferment the mushroom mycelia culture, and simultaneously decreasing a sugar content, by decomposing the remaining sugar. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者でも摂食が可能な、優れた食品の原材料となるキノコ菌糸体培養物の製造方法に関する。   The present invention relates to a method for producing a mushroom mycelium culture, which is an excellent food raw material that can be consumed by consumers who are unfavorable to sugar intake or consumers who are refraining from sugar intake.

近年、数多くのキノコに種々の生理活性物質が含まれていることが報告されている。例えば、アガリクス・ブラゼイ(Agaricus blazei)は、ブラジル原産の担子菌類キノコであり、多糖の一種であるβ−グルカンを多く含むことで知られている。このβ−グルカンは、免疫賦活能力が高く、NK(ナチュラルキラー)細胞などの免疫細胞を活性化させることにより、ガン細胞を攻撃して殺滅させる効果を有することから、アガリクス・ブラゼイは、ガンやその他の成人病などに対して優れた効果を有し、健康食品などとして重宝されている。とりわけ、その菌糸体は子実体に比べてβ−グルカンをより多く含むことから、菌糸体を用いた製品開発が盛んに行われている。
アガリクス・ブラゼイの菌糸体は、糖を添加して調製された培地を用いて培養することにより生産されるが、糖を菌糸体の成長により消費される量よりも過剰に添加して調製された培地を用いて培養すれば、菌糸体の成長が良好であることが知られている。従って、アガリクス・ブラゼイの菌糸体の培養には、通常、このような糖を菌糸体の成長により消費される量よりも過剰に添加して調製された培地が用いられる。そして、所定時間培養した後、菌糸体培養物から菌糸体を分離精製することでアガリクス・ブラゼイの菌糸体を用いた製品とされる。
ところで、最近では、人が食することができる培地を用いてアガリクス・ブラゼイの菌糸体を培養し、菌糸体培養物から菌糸体を分離精製することなく培養物自体を製品化する方法が注目されている。このような方法は、菌糸体培養物から菌糸体を分離精製する工程を必要としないので製造工程の簡略化が図れ、また、アガリクス・ブラゼイの有用な菌体外生産物や培地由来の栄養成分の摂取が同時に可能となるといった利点を有する。
しかしながら、糖を菌糸体の成長により消費される量よりも過剰に添加して調製された培地を用いて得られた菌糸体培養物には、多量の残糖が含まれているので、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者にはこのような菌糸体培養物を用いた製品は嗜好されないという問題があった。
In recent years, it has been reported that many mushrooms contain various physiologically active substances. For example, Agaricus blazei is a basidiomycete mushroom native to Brazil and is known to contain a large amount of β-glucan, a kind of polysaccharide. Since this β-glucan has a high immunostimulatory ability and has an effect of attacking and killing cancer cells by activating immune cells such as NK (natural killer) cells, Agaricus blazei It has an excellent effect on and other adult diseases and is useful as a health food. In particular, since the mycelium contains more β-glucan than the fruit body, product development using the mycelium has been actively conducted.
The mycelium of Agaricus blazei is produced by culturing using a medium prepared by adding sugar, but was prepared by adding sugar in excess of the amount consumed by mycelium growth. It is known that the mycelium grows well when cultured using a medium. Therefore, for the cultivation of Agaricus blazei mycelium, a medium prepared by adding such a sugar in excess of the amount consumed by the growth of mycelium is usually used. Then, after culturing for a predetermined time, the mycelium is separated and purified from the mycelium culture to obtain a product using the mycelium of Agaricus blazei.
By the way, recently, a method of culturing agaricus brazei mycelium using a medium that can be eaten by humans and commercializing the culture itself without separating and purifying the mycelium from the mycelium culture has attracted attention. ing. Such a method does not require a process for separating and purifying mycelium from the mycelium culture, so that the production process can be simplified, and useful extracellular products of Agaricus blazei and nutrient components derived from the medium. Has the advantage that it can be taken at the same time.
However, mycelium cultures obtained using a medium prepared by adding sugar in excess of the amount consumed by mycelium growth contain a large amount of residual sugar, However, there is a problem that consumers using such mycelium cultures are not preferred by consumers who are unfavorable or who refrain from sugar intake.

他方、近年、アガリクス・ブラゼイが有する優れた食効と機能が保持乃至増強され、また、品質面、安全面、風味、食感などの点において優れた食品の提供を図るべく、種々の検討がなされている。このような技術背景をもとに、本出願人も、下記の特許文献1において、アガリクス・ブラゼイの子実体および/または菌糸体を乳酸菌により乳酸発酵して乳酸発酵食品とする技術を既に提案している。しかしながら、この文献においては、菌糸体の発酵食品について具体的な開示はない。
特開2001−128641号公報
On the other hand, in recent years, various examinations have been made in order to provide foods excellent in terms of quality, safety, flavor, texture, etc., in which the excellent food effects and functions of Agaricus blazei have been maintained or enhanced in recent years. Has been made. Based on this technical background, the present applicant has already proposed a technology in which the fruit body and / or mycelium of Agaricus brazei is lactically fermented with lactic acid bacteria to produce a lactic acid fermented food in the following Patent Document 1. ing. However, in this document, there is no specific disclosure about fermented foods of mycelium.
JP 2001-128641 A

そこで本発明は、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者でも摂食が可能な、優れた食品の原材料となるキノコ菌糸体培養物の製造方法を提供することを目的とする。   Then, this invention aims at providing the manufacturing method of the mushroom mycelium culture | cultivation used as the raw material of the outstanding foodstuff which can be eaten also by the consumer with an unpreferable sugar intake, or the consumer withholding sugar intake. .

上記の点に鑑みてなされた本発明の発酵キノコ菌糸体培養物の製造方法は、請求項1記載の通り、糖をキノコ菌糸体の成長により消費される量よりも過剰に添加して調製された培地を用いてキノコ菌糸体を所定期間培養した後、キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させるとともに、残糖を分解して糖含有量を低減化することを特徴とする。
また、請求項2記載の製造方法は、請求項1記載の製造方法において、培地が液体培地であることを特徴とする。
また、請求項3記載の製造方法は、請求項2記載の製造方法において、水100重量部に対して糖を0.3〜10重量部添加して調製された液体培地を用いてキノコ菌糸体を培養することを特徴とする。
また、請求項4記載の製造方法は、請求項2または3記載の製造方法において、発酵キノコ菌糸体培養物に含まれる残糖の量が調製当初の液体培地に含まれていた糖の量の少なくとも2/3以下になるまで分解により低減することを特徴とする。
また、請求項5記載の製造方法は、請求項1乃至4のいずれかに記載の製造方法において、発酵菌が乳酸菌および/または酵母菌であることを特徴とする。
また、請求項6記載の製造方法は、請求項1乃至5のいずれかに記載の製造方法において、キノコ菌糸体がアガリクス・ブラゼイ菌糸体であることを特徴とする。
また、請求項7記載の製造方法は、請求項1乃至5のいずれかに記載の製造方法において、キノコ菌糸体がメシマコブ菌糸体であることを特徴とする。
また、本発明の発酵キノコ菌糸体培養物は、請求項8記載の通り、請求項1記載の製造方法で製造されてなることを特徴とする。
また、本発明の発酵食品は、請求項9記載の通り、請求項8記載の発酵キノコ菌糸体培養物を加工してなることを特徴とする。
また、本発明の発酵キノコ菌糸体培養物は、請求項10記載の通り、キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させることで製造されてなることを特徴とする。
The method for producing a fermented mushroom mycelium culture of the present invention made in view of the above points is prepared by adding sugar in excess of the amount consumed by growth of mushroom mycelium as described in claim 1. After culturing mushroom mycelium using a culture medium for a predetermined period, mix mushroom mycelium culture and fermenting fungus to ferment the mushroom mycelium culture and decompose residual sugar to reduce sugar content It is characterized by that.
The production method according to claim 2 is characterized in that, in the production method according to claim 1, the medium is a liquid medium.
Moreover, the manufacturing method of Claim 3 is a mushroom mycelium using the liquid culture medium prepared by adding 0.3-10 weight part of saccharides with respect to 100 weight part of water in the manufacturing method of Claim 2. Is cultured.
The production method according to claim 4 is the production method according to claim 2 or 3, wherein the amount of residual sugar contained in the fermented mushroom mycelium culture is the amount of sugar contained in the liquid medium at the beginning of preparation. It is reduced by decomposition until at least 2/3 or less.
The manufacturing method according to claim 5 is characterized in that in the manufacturing method according to any one of claims 1 to 4, the fermenting bacteria are lactic acid bacteria and / or yeasts.
The manufacturing method according to claim 6 is characterized in that, in the manufacturing method according to any one of claims 1 to 5, the mushroom mycelium is Agaricus blazei mycelium.
The manufacturing method according to claim 7 is the manufacturing method according to any one of claims 1 to 5, characterized in that the mushroom mycelium is Meshima Kob mycelium.
Moreover, the fermented mushroom mycelium culture of this invention is manufactured with the manufacturing method of Claim 1, as described in Claim 8. It is characterized by the above-mentioned.
Moreover, the fermented food of this invention is characterized by processing the fermented mushroom mycelium culture of Claim 8 as described in Claim 9.
In addition, the fermented mushroom mycelium culture of the present invention is produced by mixing the mushroom mycelium culture and the fermenting fungus and fermenting the mushroom mycelium culture as claimed in claim 10. To do.

本発明の発酵キノコ菌糸体培養物の製造方法は、糖をキノコ菌糸体の成長により消費される量よりも過剰に添加して調製された培地を用いてキノコ菌糸体を所定期間培養した後、キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させるとともに、残糖を分解して糖含有量を低減化することを特徴とするものである。
本発明によれば、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者でも摂食が可能な、優れた食品の原材料となるキノコ菌糸体培養物の製造方法が提供される。
The method for producing a fermented mushroom mycelium culture according to the present invention comprises culturing a mushroom mycelium for a predetermined period using a medium prepared by adding sugar in excess of the amount consumed by the growth of mushroom mycelium. A mushroom mycelium culture and a fermenting bacterium are mixed to ferment the mushroom mycelium culture, and the residual sugar is decomposed to reduce the sugar content.
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the mushroom mycelium culture | cultivation used as the raw material of the outstanding foodstuff which can be consumed even by the consumer who is unpreferable for sugar intake, and the consumer who avoids sugar intake is provided.

本発明が適用されるキノコとしては、アガリクス・ブラゼイの他、メシマコブ、冬虫夏草、ハナビラタケ、カンゾウタケ、マイタケ、シイタケ、ヤマブシタケ、カバノアナタケ、マツタケ、霊芝、鹿角霊芝などが挙げられる。   Examples of the mushroom to which the present invention is applied include Agaricus blazei, Meshimakobu, Cordyceps sinensis, Hanabiratake, Kanzotake, Maitake, Shiitake, Yamabushitake, Birch bamboo, Matsutake, Ganoderma, Deer anteater, and the like.

キノコ菌糸体の培養に用いる培地は、人が食することができる培地であれば液体培地でも固体培地でもよいが、一般に、菌糸体の大量生産には液体培地を用いた培養が適している。液体培養によれば、効率よく栄養成分が吸収されるので菌糸体の成長が固体培養に比べて良好である他、液体培養は、タンク培養ができるので場所をとらないといった利点や滅菌がしやすいといった利点を有するからである。また、メシマコブや冬虫夏草などのキノコは、液体培養した場合、生理活性を持つ有効な物質を液体培地中に大量に排出するといった事情もある。ここで、人が食することができる培地の構成成分としては、酵母エキス、麦芽エキス、ポリペプトン、おからやふすまなどの食品加工残さ、大豆粉末や乳清(ホエー)粉末、スキムミルクなどの他、下記の糖類などが挙げられる。   The medium used for culturing the mushroom mycelium may be a liquid medium or a solid medium as long as it can be eaten by humans. In general, culture using a liquid medium is suitable for mass production of mycelium. Liquid culture absorbs nutrients efficiently, so that mycelium grows better than solid culture. In addition, liquid culture allows tank culture and saves space and is easy to sterilize. This is because it has the following advantages. In addition, mushrooms such as Meshimakobu and Cordyceps have a situation in which a large amount of an effective substance having physiological activity is discharged into a liquid medium when cultured in a liquid. Here, the components of the medium that can be eaten by humans include food processing residues such as yeast extract, malt extract, polypeptone, okara and bran, soybean powder, whey powder, skim milk, Examples include the following sugars.

培地を調製する際に用いられる糖としては、スクロース、グルコース、マルトース、フラクトース、ラクトース、トレハロース、スターチなどが挙げられる。これらの糖をキノコ菌糸体の成長により消費される量よりも過剰に添加して調製された培地における好適な糖量は、本発明が適用されるキノコごとに異なるが、好適な液体培地としては、水100重量部に対して糖を0.3重量部以上、望ましくは0.5重量部以上添加して調製されたものが挙げられる。なお、糖の添加量が多すぎると、キノコ菌糸体の成長がピークを超えてしまい逆に低下する恐れや、後の工程における発酵菌によるキノコ菌糸体培養物の糖含有量の低減化が効率的に行われない恐れがある。従って、糖の添加量の上限は、水100重量部に対して10重量部以下が望ましく、6重量部以下がより望ましい。   Examples of the sugar used in preparing the medium include sucrose, glucose, maltose, fructose, lactose, trehalose, and starch. The preferred amount of sugar in the medium prepared by adding these sugars in excess of the amount consumed by the growth of the mushroom mycelium varies depending on the mushroom to which the present invention is applied. And 100 parts by weight of water prepared by adding 0.3 parts by weight or more of sugar, desirably 0.5 parts by weight or more. If too much sugar is added, the growth of the mushroom mycelium may exceed the peak and decrease, and the reduction of the sugar content of the mushroom mycelium culture by the fermenting bacteria in the subsequent process is efficient. There is a risk that it will not be performed automatically. Therefore, the upper limit of the amount of sugar added is desirably 10 parts by weight or less, and more desirably 6 parts by weight or less with respect to 100 parts by weight of water.

キノコ菌糸体の培養期間は、本発明が適用されるキノコごとに異なるが、通常、1週間〜2ヶ月程度である。培養条件はキノコごとに知られている条件を採用すればよい。   The culture period of the mushroom mycelium varies depending on the mushroom to which the present invention is applied, but is usually about 1 week to 2 months. Culture conditions may be those known for each mushroom.

キノコ菌糸体を所定期間培養した後、キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させる。発酵菌がキノコ菌糸体培養物に含まれている残糖を資化して作用することで、キノコ菌糸体培養物は、キノコ菌糸体が有する優れた食効と機能が保持乃至増強され、また、品質面、安全面、風味、食感などの点において優れたものとなる一方、残糖が分解されて糖含有量が低減化され、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者でも摂食が可能な、優れた食品の原材料となる。発酵の程度は、発酵キノコ菌糸体培養物に含まれる残糖の量が調製当初の液体培地に含まれていた糖の量の少なくとも2/3以下になるまで行うことが望ましい。   After culturing the mushroom mycelium for a predetermined period, the mushroom mycelium culture and the fermenting bacteria are mixed to ferment the mushroom mycelium culture. By fermenting bacteria to assimilate the residual sugar contained in the mushroom mycelium culture, the mushroom mycelium culture retains or enhances the excellent food effect and function of the mushroom mycelium, While it is excellent in terms of quality, safety, flavor, texture, etc., the residual sugar is decomposed to reduce the sugar content, and consumers who do not like sugar intake or consumers who avoid sugar intake However, it is an excellent food ingredient that can be consumed. The degree of fermentation is desirably performed until the amount of residual sugar contained in the fermented mushroom mycelium culture is at least 2/3 or less of the amount of sugar contained in the liquid medium at the time of preparation.

本発明において用いることができる発酵菌は、キノコ菌糸体培養物を発酵可能な微生物のうち、病原性を有する微生物を除いたものであればその種類は問われない。好適な発酵菌としては、乳酸菌、酵母菌、両者の複合菌であるケフィア菌が挙げられる。
乳酸菌としては、例えば、ラクトバチルス・カゼイ(Lactobacillus casei)、ラクトバチルス・プランタルム(Lactobacillus plantarum)、ラクトバチルス・ブレビス(Lactobacillus brevis)、ラクトバチルス・ファーメンタム(Lactobacillus fermentum)、ラクトバチルス・ルーテリ(Lactobacillus reuteri)、ラクトバチルス・ヘルベティカス(Lactobacillus helveticus)などのラクトバチルス(Lactobacillus)属に属するもの、ストレプトコッカス(Streptococcus)属に属するもの、ラクトコッカス・ラクチス(Lactococcus lactis)などのラクトコッカス(Lactococcus)属に属するもの、ビフィドバクテリウム(Bifidobacterium)属に属するもの、ロイコノストック・メセンテロイデス(Leuconostoc mesenteroides)などのロイコノストック(Leuconostoc)属に属するもの、ペディオコッカス・アシディラクティシ(Pediococcus acidilactici)などのペディオコッカス(Pediococcus)属に属するものなどが挙げられる。これらは単独で用いてもよいし、混合して用いてもよい。
酵母菌としては、例えば、サッカロミセス・セレビシエ(Saccharomyces cerevisiae)などのサッカロミセス(Saccharomyces)属に属するもの、チゴサッカロミセス(Zygosaccharomyces)属に属するもの、クルイフェロミセス(Kluyveromyces)属に属するもの、トルラスポラ・デルブルッキ(Torulaspora delbrueckii)などのトルラスポラ(Torulaspora)属に属するものなどが挙げられる。これらは単独で用いてもよいし、混合して用いてもよい。
乳酸菌自身や酵母菌自身およびこれらの発酵生産物は、例えば、NK細胞などの免疫機能に関わる細胞を活性化し、免疫賦活作用を有する他、抗変異原性作用、高脂血症改善作用、細胞賦活作用、抗アトピー作用、抗酸化作用、整腸作用などを有することが知られており(乳酸菌研究集談会編,乳酸菌の科学と技術,学会出版センター出版)、発酵キノコ菌糸体培養物は、キノコ菌糸体そのものの有する優れた生理作用に加え、複合的な効果を与えることができる。また、乳酸菌や酵母菌を用いる発酵により、雑菌の増殖を抑制することができ、風味や食感の点においても優れた食品材料とすることができる。複数種類の発酵菌を混合して用いることで、それぞれの発酵菌の作用による複数の効果や相乗効果を有する発酵キノコ菌糸体培養物を得ることも可能である。
The type of the fermentative bacterium that can be used in the present invention is not limited as long as the microorganism capable of fermenting the mushroom mycelium culture is excluded from microorganisms having pathogenicity. Suitable fermentative bacteria include lactic acid bacteria, yeasts, and kefir bacteria that are a complex of both.
Examples of the lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus lumte, ), Those belonging to the genus Lactobacillus such as Lactobacillus helveticus, those belonging to the genus Streptococcus, Lactococcus lactis, etc. Those belonging to the genus Lactococcus, those belonging to the genus Bifidobacterium, those belonging to the genus Leuconostoc such as Leuconostoc mesenteroides, Pediococcus asciosis Examples include those belonging to the genus Pediococcus such as Pacticocci acidilactici. These may be used alone or in combination.
Examples of yeasts include those belonging to the genus Saccharomyces (Saccharomyces cerevisiae) such as Saccharomyces cerevisiae, those belonging to the genus Zygosaccharomyces, and those belonging to the genus Kluyferromys Examples include those belonging to the genus Torulaspora such as Torulaspora delbrueckii). These may be used alone or in combination.
Lactic acid bacteria themselves, yeasts themselves, and fermentation products thereof, for example, activate cells related to immune functions such as NK cells and have immunostimulatory effects, antimutagenic effects, hyperlipidemia improving effects, cells It is known to have stimulating action, anti-atopic action, anti-oxidation action, intestinal regulating action, etc. (Lactic Acid Bacteria Research Meeting, Science and Technology of Lactic Acid Bacteria, published by Academic Publishing Center). Fermented mushroom mycelium culture is In addition to the excellent physiological action of the mushroom mycelium itself, it can give a complex effect. In addition, the fermentation using lactic acid bacteria or yeasts can suppress the growth of miscellaneous bacteria, and the food material can be made excellent in terms of flavor and texture. It is also possible to obtain a fermented mushroom mycelium culture having a plurality of effects and synergistic effects due to the action of each fermenting bacterium by mixing and using a plurality of types of fermenting bacterium.

キノコ菌糸体培養物の発酵は、用いる発酵菌に適した公知の条件にて行えばよいが(例えば好適な発酵温度は用いる発酵菌ごとに異なるが、通常、20〜45℃の範囲である)、キノコ菌糸体培養物に発酵菌を接種するに際しては、予備培養によりある程度増殖させた発酵菌をスターターとして用いることが望ましい。スターターは、キノコ菌糸体培養物100重量部に対して0.05〜5重量部程度接種することが望ましい。発酵菌として乳酸菌を用いる場合、例えば凍結保存しておいた乳酸菌を一般的な乳酸菌培養培地(例えば、グルコース1重量部、酵母エキス0.5重量部、ペプトン0.5重量部、酢酸ナトリウム0.5重量部、無機塩類0.01重量部、水100重量部:pH7.0)に接種し、30〜45℃で4〜48時間程度静置培養し(例えばLactobacillus caseiを用いる場合には37℃で24時間程度静置培養するのが好適である)、これにより得られる対数増殖期の乳酸菌を約105〜109CFU/mL(コロニー寒天平板法による測定。CFUはコロニー形成単位である)で含む培養液をスターターとして用いることが作業効率などの点において望ましい。発酵菌として酵母菌を用いる場合、例えば凍結保存しておいた酵母菌を一般的な酵母菌培養培地(例えば、酵母エキス0.3重量部、麦芽エキス0.3重量部、ペプトン0.5重量部、グルコース1重量部、水100重量部:pH6.0)に接種し、20〜35℃で4〜48時間程度振とう培養し、これにより得られる対数増殖期の酵母菌を約105〜108CFU/mL(上記に同じ)で含む培養液をスターターとして用いることが作業効率などの点において望ましい。
複数種類の発酵菌を混合して用いる場合、予備培養の時点で混合培養すると菌種によってはpHや酵素などに対して感受性の高いものが存在するために発酵菌が均等に生育しない場合がある。予備培養液に含まれる菌数が菌種ごとによって異なると、発酵生産物の官能的好ましさや生理活性作用の増大に大きく影響する。従って、予備培養は個別に行うことが望ましい。
なお、予備培養に用いることができる培地としては、上記の培地以外にも、例えば、スクロース、マルトース、フラクトース、ラクトース、トレハロース、スターチなどの糖や、おからやふすまなどの食品加工残さ、大豆粉末や乳清(ホエー)粉末、スキムミルクなどの栄養源を基質とした培地などがある。
The fermentation of the mushroom mycelium culture may be performed under known conditions suitable for the fermenting bacterium used (for example, the suitable fermentation temperature varies depending on the fermenting bacterium used, but is usually in the range of 20 to 45 ° C.). When inoculating a mushroom mycelium culture with a fermentative fungus, it is desirable to use a fermented fungus that has been grown to some extent by pre-culture as a starter. The starter is preferably inoculated in an amount of about 0.05 to 5 parts by weight per 100 parts by weight of the mushroom mycelium culture. When a lactic acid bacterium is used as a fermenting bacterium, for example, a lactic acid bacterium that has been cryopreserved is stored in a general lactic acid bacterium culture medium (for example, glucose 1 part by weight, yeast extract 0.5 part by weight, peptone 0.5 part by weight, sodium acetate 0. 5 parts by weight, 0.01 parts by weight of inorganic salts, 100 parts by weight of water: pH 7.0, and incubate at 30 to 45 ° C. for about 4 to 48 hours (for example, 37 ° C. when using Lactobacillus casei) And about 10 5 to 10 9 CFU / mL (measured by the colony agar plate method. CFU is a colony-forming unit) It is desirable in terms of work efficiency and the like to use the culture solution contained in the above as a starter. When yeast is used as a fermenting bacterium, for example, yeast that has been cryopreserved is added to a general yeast culture medium (for example, 0.3 parts by weight of yeast extract, 0.3 parts by weight of malt extract, 0.5 parts by weight of peptone). 1 part by weight, 1 part by weight of glucose, 100 parts by weight of water: pH 6.0), and cultured with shaking at 20 to 35 ° C. for about 4 to 48 hours, and about 10 5 to about 10 5 to about 10 5 to The use of a culture solution containing 10 8 CFU / mL (same as above) as a starter is desirable in terms of work efficiency.
When using a mixture of several types of fermentative bacteria, if they are mixed and cultured at the time of pre-cultivation, depending on the type of bacteria, there are some that are sensitive to pH, enzymes, etc., so the fermentative bacteria may not grow evenly . When the number of bacteria contained in the preculture solution varies depending on the bacterial species, it greatly affects the sensory preference and the bioactivity of the fermentation product. Therefore, it is desirable to perform the preliminary culture individually.
As a medium that can be used for preculture, for example, sugars such as sucrose, maltose, fructose, lactose, trehalose, and starch, food processing residues such as okara and bran, soybean powder, etc. Medium with nutrient sources such as whey powder and whey powder as skim milk.

以上の方法で製造された発酵キノコ菌糸体培養物は、所定の方法で加工され、発酵食品とされる。発酵キノコ菌糸体培養物が液体培養物である場合、そのまま発酵飲料品などとして製品化することもできるし、凍結乾燥後に粉末化することで粉末品や錠剤品などとして製品化することもできる。製品化の際には、必要に応じて所定の食品添加剤を添加してもよいことはいうまでもない。食品添加剤としては、カロリーを気にせず食することができるもの、例えば、低分子糖質が少ない難消化性デキストリンなどの低カロリーな食物繊維、キシリトール、アスパルテーム、エリスリトール、アセスルファムカリウムなどの低カロリーまたはカロリーゼロの甘味料などを用いることが望ましい。   The fermented mushroom mycelium culture produced by the above method is processed into a fermented food by a predetermined method. When the fermented mushroom mycelium culture is a liquid culture, it can be commercialized as a fermented beverage product as it is, or it can be commercialized as a powder product or a tablet product by pulverizing after freeze-drying. Needless to say, a predetermined food additive may be added as necessary when commercialized. Food additives include those that can be eaten without worrying about calories, such as low-calorie dietary fiber such as indigestible dextrin with low low-molecular-weight carbohydrates, low-calorie such as xylitol, aspartame, erythritol, and acesulfame potassium Alternatively, it is desirable to use a sweetener with zero calories.

なお、キノコ菌糸体培養物を発酵させる前に、ヘミセルラーゼを主体とする酵素剤で菌糸体を分解処理してもよい。このような処理を行うことで、例えば、β−グルカンの吸収が容易な発酵キノコ菌糸体培養物を得ることができる。   In addition, before fermenting the mushroom mycelium culture, the mycelium may be decomposed with an enzyme agent mainly composed of hemicellulase. By performing such treatment, for example, a fermented mushroom mycelium culture that can easily absorb β-glucan can be obtained.

以下、本発明を実施例によってさらに詳細に説明するが、本発明はこれに限定して解釈されるものではない。   EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is limited to this and is not interpreted.

次に掲げる8種類の乳酸菌と2種類の酵母菌を発酵菌として用いてアガリクス・ブラゼイ菌糸体とメシマコブ菌糸体の発酵菌糸体培養物を製造した。
(A)乳酸菌
1.Lactobacillus casei
2.Lactobacillus plantarum
3.Lactobacillus brevis
4.Lactobacillus fermentum
5.Lactobacillus reuteri
6.Lactococcus lactis
7.Leuconostoc mesenteroides
8.Pediococcus acidilactici
(B)酵母菌
9.Torulaspora delbrueckii
10.Saccharomyces cerevisiae
Next, fermented mycelium cultures of Agaricus brazei mycelium and Meshimakob mycelium were produced using the following 8 types of lactic acid bacteria and 2 types of yeast as fermentation bacteria.
(A) Lactic acid bacteria Lactobacillus casei
2. Lactobacillus plantarum
3. Lactobacillus brevis
4). Lactobacillus fermentum
5. Lactobacillus reuteri
6). Lactococcus lactis
7. Leuconostoc mesenteroides
8). Pediococcus acidilactici
(B) Yeast 9. Torulaspora delbrueckii
10. Saccharomyces cerevisiae

実施例1:発酵アガリクス・ブラゼイ菌糸体培養物の製造
アガリクス・ブラゼイ菌糸体を液体培地(酵母エキス2重量部、麦芽エキス2重量部、グルコース2重量部、水100重量部:pH無調整でオートクレーブ滅菌したもの)に植菌し、25℃で55rpmの条件にて33日間振とう培養することで、アガリクス・ブラゼイ菌糸体培養物を得た。次に、得られた菌糸体培養物100重量部に8種類の乳酸菌と2種類の酵母菌のスターター培養液をそれぞれ1重量部ずつ接種し、乳酸菌については35℃で、酵母菌については30℃で65時間静置して発酵菌糸体培養物とした。スターター培養液は、乳酸菌については凍結保存しておいた乳酸菌を一般的な乳酸菌培養培地(グルコース1重量部、酵母エキス0.5重量部、ペプトン0.5重量部、酢酸ナトリウム0.5重量部、無機塩類0.01重量部、水100重量部:pH7.0)に接種し、30〜45℃で4〜48時間程度静置培養することで予備培養し、これにより得られる対数増殖期の乳酸菌を約108CFU/mL(コロニー寒天平板法による測定)で含む培養液を用いた。酵母菌については凍結保存しておいた酵母菌を一般的な酵母菌培養培地(酵母エキス0.3重量部、麦芽エキス0.3重量部、ペプトン0.5重量部、グルコース1重量部、水100重量部:pH6.0)に接種し、20〜35℃で4〜48時間程度振とう培養し、これにより得られる対数増殖期の酵母菌を約107CFU/mL(上記に同じ)で含む培養液を用いた。得られた発酵菌糸体培養物の特性を以下に示す。
Example 1: Production of Fermented Agaricus blazei mycelium culture Agaricus blazei mycelium in liquid medium (2 parts by weight of yeast extract, 2 parts by weight of malt extract, 2 parts by weight of glucose, 100 parts by weight of water: autoclaved without pH adjustment) Sterilized) and cultured with shaking at 25 rpm and 55 rpm for 33 days to obtain an agaricus brazei mycelium culture. Next, 100 parts by weight of the obtained mycelium culture is inoculated with 1 part by weight of each of 8 types of lactic acid bacteria and 2 types of yeast starter culture solutions, at 35 ° C. for lactic acid bacteria and 30 ° C. for yeasts. And allowed to stand for 65 hours to obtain a fermented mycelium culture. The starter culture solution is a lactic acid bacterium that has been cryopreserved for a lactic acid bacterium, a general lactic acid bacterium culture medium (glucose 1 part by weight, yeast extract 0.5 part by weight, peptone 0.5 part by weight, sodium acetate 0.5 part by weight Inoculated in 0.01 parts by weight of inorganic salts and 100 parts by weight of water: pH 7.0) and pre-cultured by stationary culture at 30 to 45 ° C. for about 4 to 48 hours. A culture solution containing about 10 8 CFU / mL of lactic acid bacteria (measured by colony agar plate method) was used. For yeast, cryopreserved yeast was added to general yeast culture medium (0.3 parts by weight yeast extract, 0.3 parts by weight malt extract, 0.5 parts by weight peptone, 1 part by weight glucose, water 100 parts by weight: pH 6.0), and cultured with shaking at 20 to 35 ° C. for about 4 to 48 hours. The resulting logarithmic growth yeast is about 10 7 CFU / mL (same as above). The containing culture solution was used. The characteristics of the obtained fermented mycelium culture are shown below.

(1)生菌数について
図1に示す。図1から明らかなように、10種類のすべての発酵菌が発酵菌糸体培養物中で生育していることを確認することができた。
なお、生菌数の測定は、コロニー寒天平板法に拠った。
(1) About the number of living bacteria It shows in FIG. As is clear from FIG. 1, it was confirmed that all 10 types of fermenting bacteria were growing in the fermented mycelium culture.
The number of viable bacteria was measured by the colony agar plate method.

(2)pHについて
図2に示す。図2から明らかなように、乳酸菌発酵菌糸体培養物のpHは約4であった。酵母菌発酵菌糸体培養物のpHは約5.5であった。
(2) About pH It shows in FIG. As is clear from FIG. 2, the pH of the lactic acid bacteria fermentation mycelium culture was about 4. The pH of the yeast fermented mycelium culture was about 5.5.

(3)乳酸含有量について
図3に示す。図3から明らかなように、乳酸菌が乳酸を生成していることから、乳酸菌発酵が進行していることを確認することができた。中でも、Lactobacillus reuteriの乳酸生成量が最も多かった(5.2g/L)。
なお、乳酸含有量の測定は、Roche社の測定キット(Fキット:D−乳酸/L−乳酸)を用いて行った。
(3) About lactic acid content It shows in FIG. As is clear from FIG. 3, since lactic acid bacteria produce lactic acid, it was confirmed that lactic acid bacteria fermentation was in progress. Among them, Lactobacillus reuteri produced the largest amount of lactic acid (5.2 g / L).
The lactic acid content was measured using a Roche measurement kit (F kit: D-lactic acid / L-lactic acid).

(4)エタノール含有量について
図4に示す。図4から明らかなように、酵母菌がエタノールを生成していることから、酵母菌発酵が進行していることを確認することができた。
なお、エタノール含有量の測定は、Roche社の測定キット(Fキット:エタノール)を用いて行った。
(4) About ethanol content It shows in FIG. As can be seen from FIG. 4, since yeast produced ethanol, it was confirmed that yeast fermentation was in progress.
The ethanol content was measured using a Roche measurement kit (F kit: ethanol).

(5)残糖量について
培地のみ(調製当初の培地)を100%とした時の割合(%)を図5に示す。図5から明らかなように、10種類のすべての発酵菌による発酵菌糸体培養物の残糖量は、発酵前に比べて低減化されていることを確認することができた。残糖量の低減化率に優れる発酵菌は、乳酸菌では、Lactobacillus fermentum,Lactobacillus reuteri,Leuconostoc mesenteroidesであった。酵母菌では、Torulaspora delbrueckiiであった。
なお、全糖量の測定は、フェノール−硫酸法に拠った。
(5) About amount of residual sugar The ratio (%) when only the medium (the medium at the time of preparation) is 100% is shown in FIG. As is clear from FIG. 5, it was confirmed that the amount of residual sugar in the fermented mycelium culture by all 10 types of fermenting bacteria was reduced as compared with that before the fermentation. Fermentative bacteria excellent in the reduction rate of the amount of residual sugars were Lactobacillus fermentum, Lactobacillus reuteri, and Leuconostoc mesenteroides in lactic acid bacteria. In yeast, it was Torulaspora delbrueckii.
In addition, the measurement of the total sugar amount was based on the phenol-sulfuric acid method.

(6)抗酸化能(活性酸素消去能)について
大久保一良らのXYZ微弱発光法(ジャパンフードサイエンス、第38巻、8号、18−21(1999))に従って測定した。本方法は、天然ラジカル消去物質が活性酸素及びアセトアルデヒド存在下で微弱発光する現象を利用して、活性酸素消去能の測定に用いられている。この微弱発光は、X(活性酸素種)、Y(プロトン、エレクトロン供与体)、Z(触媒種)の三つ巴反応で生じ、Y(活性酸素消去電子供与体)としての作用、及びZ(活性酸素消去反応触媒)としての能力、つまり活性酸素消去能力の強弱が発光輝度としてビットマップイメージ上に現れ、数値化することができるので、活性酸素消去物質の分析に有用である。
具体的な測定方法は次の通りである。X試薬として2%過酸化水素水溶液、Y試薬として10%アセトアルデヒド没食子酸飽和溶液、Z試薬として10%アセトアルデヒド炭酸水素ナトリウム飽和溶液を用い、24穴マイクロプレートのウェル中にて、発酵菌糸体培養物の凍結乾燥物50mgに、X活性を測定するためにはY試薬とZ試薬を、Y活性を測定するためにはX試薬とZ試薬を、Z活性を測定するためにはX試薬とY試薬を、それぞれ500μL添加し、反応させることによって発せられた光の輝度を、高感度CCDカメラを備えた東洋紡績社のLumino Imaging Analyzer FAS−1000を用いて30分間測定し、Media Cybernetic社のGel−Pro Analyzerを用いて定量した。
Lactobacillus fermentum,Lactobacillus reuteri,Leuconostoc mesenteroides,Torulaspora delbrueckii,Saccharomyces cerevisiaeを用いて得た発酵菌糸体培養物についてのY活性とZ活性の測定結果(発酵前を100とした時の相対活性)を図6に示す。図6から明らかなように、Y活性についてはすべての発酵菌糸体培養物において発酵前に比べて若干の活性増大が見られた。Z活性については乳酸菌発酵菌糸体培養物では発酵前に比べて活性低下傾向にあったが、酵母菌発酵菌糸体培養物については著しい活性増大が見られ、抗酸化能が増強されていることを確認することができた。
(6) Antioxidant ability (reactive oxygen scavenging ability) It measured according to the XYZ weak light emission method (Japan food science, the 38th volume, No. 8, No. 18-21 (1999)) of Kazuyoshi Okubo et al. This method is used for measuring active oxygen scavenging ability by utilizing the phenomenon that a natural radical scavenging substance emits weak light in the presence of active oxygen and acetaldehyde. This weak light emission is generated by the triple reaction of X (reactive oxygen species), Y (proton, electron donor), and Z (catalyst species), acting as Y (reactive oxygen quenching electron donor), and Z (reactive oxygen species). The ability of the scavenging reaction catalyst), that is, the strength of the active oxygen scavenging ability, appears on the bitmap image as light emission luminance and can be quantified, which is useful for the analysis of the active oxygen scavenging substance.
The specific measurement method is as follows. Fermented mycelium culture in wells of a 24-well microplate using 2% aqueous hydrogen peroxide as X reagent, 10% acetaldehyde gallic acid saturated solution as Y reagent, and 10% sodium acetaldehyde sodium bicarbonate saturated solution as Z reagent 50 mg of the lyophilized product, Y reagent and Z reagent for measuring X activity, X reagent and Z reagent for measuring Y activity, X reagent and Y reagent for measuring Z activity Was measured for 30 minutes using Luo Imaging Analyzer FAS-1000 (Toyobo Co., Ltd.) equipped with a high-sensitivity CCD camera, and the gel intensity of Media Cybernetic was added. Quantification was performed using Pro Analyzer.
Lactobacillus fermentum, Lactobacillus reuteri, Leuconostoc mesenteroides, Torulaspora delbrueckii, Saccharomyces cerevisiae were used as the results of fermented mycelium as the result of fermentation. Show. As is clear from FIG. 6, with regard to Y activity, a slight increase in activity was observed in all fermented mycelium cultures compared to before fermentation. Regarding Z activity, the activity of lactic acid bacteria-fermented mycelium culture tended to decrease compared to that before fermentation, but the yeast-fermented mycelium culture showed a marked increase in activity, indicating that the antioxidant capacity was enhanced. I was able to confirm.

(7)抗酸化能(ラジカル消去能)について
抗酸化能を評価する方法として一般的な方法として知られているDPPH(1,1−ジフェニル−2−ピクリルヒドラジル)分光測定法により、Lactobacillus reuteri,Torulaspora delbrueckiiを用いて得た発酵菌糸体培養物についての抗酸化能を評価した。その結果を図7に示す。図7から明らかなように、いずれの発酵菌糸体培養物も、発酵前に比較して抗酸化能が増強されていることがわかった。
(7) Antioxidant ability (radical scavenging ability) Lactobacillus is measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) spectroscopy, which is known as a general method for evaluating antioxidant ability. The antioxidant ability of the fermented mycelium cultures obtained using reuteri, Torulaspora delbrueckii was evaluated. The result is shown in FIG. As is clear from FIG. 7, it was found that all the fermented mycelium cultures had enhanced antioxidant ability as compared to before fermentation.

実施例2:発酵メシマコブ菌糸体培養物の製造
メシマコブ菌糸体を液体培地(酵母エキス0.4重量部、ペプトン0.4重量部、スクロース1重量部、水100重量部:pH無調整でオートクレーブ滅菌したもの)に植菌し、25℃で55rpmの条件にて36日間振とう培養することで、メシマコブ菌糸体培養物を得た。次に、得られた菌糸体培養物100重量部に8種類の乳酸菌と2種類の酵母菌のスターター培養液をそれぞれ1重量部ずつ接種し、乳酸菌については35℃で、酵母菌については30℃で72時間静置して発酵菌糸体培養物とした。スターター培養液は、実施例1に記載のものと同様のものを用いた。10種類の発酵菌を用いて得た発酵菌糸体培養物のうち、Lactobacillus plantarum,Lactococcus lactis,Leuconostoc mesenteroides,Torulaspora delbrueckiiを用いて得た発酵菌糸体培養物についての生菌数、pH、乳酸含有量、エタノール含有量、残糖量、抗酸化能(活性酸素消去能)について、実施例1と同様にして測定した結果をそれぞれ図8〜図13に示す。図10から明らかなように、Lactobacillus plantarum,Lactococcus lactis,Leuconostoc mesenteroidesを用いて得た発酵菌糸体培養物は乳酸菌発酵が進行していることを確認することができた。図11から明らかなように、Torulaspora delbrueckiiを用いて得た発酵菌糸体培養物は酵母菌発酵が進行していることを確認することができた。図12から明らかなように、いずれの発酵菌糸体培養物についても、残糖量は発酵前に比べて低減化されていることを確認することができた。図13から明らかなように、いずれの発酵菌糸体培養物も、発酵前に比べてY活性の増大が見られた。また、Leuconostoc mesenteroides,Torulaspora delbrueckiiを用いて得た発酵菌糸体培養物についての抗酸化能(ラジカル消去能)を、実施例1と同様にして測定した結果を図14に示す。図14から明らかなように、Torulaspora delbrueckiiを用いて得た発酵菌糸体培養物は、発酵前に比較して抗酸化能が増強されていることがわかった。
Example 2 Production of Fermented Meshima Kob Mycelium Culture Meshima Kob mycelium was prepared from a liquid medium (0.4 parts by weight of yeast extract, 0.4 parts by weight of peptone, 1 part by weight of sucrose, 100 parts by weight of water: autoclave sterilized without pH adjustment And cultured with shaking at 25 ° C. and 55 rpm for 36 days to obtain a mycelium mycelium culture. Next, 100 parts by weight of the obtained mycelium culture is inoculated with 1 part by weight of each of 8 types of lactic acid bacteria and 2 types of yeast starter culture solutions, at 35 ° C. for lactic acid bacteria and 30 ° C. for yeasts. And left to stand as a fermented mycelium culture for 72 hours. The same starter culture solution as that described in Example 1 was used. Among the fermented mycelium cultures obtained using 10 types of fermentative bacteria, Lactobacillus plantarum, Lactococcus lactis, Leuconostoc mesenteroides, and the lactic acid content of fermented mycelium cultures obtained using Torulaspora delbrueckii, The results of measurement in the same manner as in Example 1 for ethanol content, residual sugar content, and antioxidant capacity (reactive oxygen scavenging capacity) are shown in FIGS. As is clear from FIG. 10, it was confirmed that the fermentation mycelium culture using Lactobacillus plantarum, Lactococcus lactis, and Leuconostoc mesenteroides proceeded with lactic acid bacteria fermentation. As is clear from FIG. 11, it was confirmed that the fermentation of mycelium of the fermented mycelium obtained using Torulaspora delbrueckii progressed. As is clear from FIG. 12, it was confirmed that the amount of residual sugar was reduced compared to that before fermentation for any fermented mycelium culture. As is clear from FIG. 13, any fermented mycelium culture showed an increase in Y activity as compared to before fermentation. Moreover, the result of having measured the antioxidant ability (radical scavenging ability) about the fermented mycelium culture obtained using Leuconostoc mesenteroides, Torulaspora delbrueckii like Example 1 is shown in FIG. As is clear from FIG. 14, it was found that the fermented mycelium culture obtained using Torulaspora delbrueckii had enhanced antioxidant ability compared with that before fermentation.

実施例1と実施例2から、キノコ菌糸体培養物の発酵の程度と残糖量の低減化率は、キノコ菌糸体の種類と用いる発酵菌によって異なることがわかったが、上記の実験条件においてキノコ菌糸体培養物の発酵の程度と残糖量の低減化率に劣っていた発酵菌であっても、実験条件の最適化を図ることにより、キノコ菌糸体培養物の発酵の程度と残糖量の低減化率を向上することができるものと推察される。   From Example 1 and Example 2, it was found that the degree of fermentation of mushroom mycelium culture and the reduction rate of residual sugar amount differ depending on the type of mushroom mycelium and the fermenting bacterium used. Even for fermenting bacteria that were inferior in the degree of fermentation of mushroom mycelium culture and the amount of residual sugar, by optimizing the experimental conditions, the degree of fermentation of mushroom mycelium culture and residual sugar It is presumed that the reduction rate of the amount can be improved.

製造例1:発酵飲料品の製造
実施例1で得たLactobacillus reuteri発酵アガリクス・ブラゼイ菌糸体培養物を滅菌処理した後、キシリトールを加えて味覚を調整して発酵飲料品を製造した。
Production Example 1: Production of Fermented Beverage Product After sterilizing the Lactobacillus reuteri fermented Agaricus blazei mycelium culture obtained in Example 1, xylitol was added to adjust the taste to produce a fermented beverage product.

製造例2:粉末品の製造
製造例1で得た発酵飲料品を凍結乾燥した後、凍結乾燥物を粉砕機にて粉砕し、粉末品を製造した。
Production Example 2: Production of Powder Product After freeze-drying the fermented beverage product obtained in Production Example 1, the freeze-dried product was pulverized with a pulverizer to produce a powder product.

製造例3:錠剤品の製造
製造例2で得た粉末品を打錠機にて打錠し、錠剤品を製造した。
Production Example 3: Production of Tablet Product The powder product obtained in Production Example 2 was tableted with a tableting machine to produce a tablet product.

本発明は、糖摂取が好ましくない消費者や糖摂取を敬遠する消費者でも摂食が可能な、優れた食品の原材料となるキノコ菌糸体培養物の製造方法を提供することができる点において、産業上の利用可能性を有する。   The present invention can provide a method for producing a mushroom mycelium culture that can be consumed by consumers who do not prefer sugar intake and consumers who are refrained from sugar intake, and which is an excellent food ingredient. Has industrial applicability.

実施例1における発酵菌糸体培養物中の発酵菌生菌数を示すグラフ。The graph which shows the number of viable bacteria in the fermented mycelium culture in Example 1. 同、発酵菌糸体培養物のpHを示すグラフ。The graph which shows pH of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物の乳酸含有量を示すグラフ。The graph which shows the lactic acid content of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物のエタノール含有量を示すグラフ。The graph which shows the ethanol content of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物の残糖量を示すグラフ。The graph which shows the amount of residual sugars of a fermented mycelium culture. 同、発酵菌糸体培養物の抗酸化能(活性酸素消去能)を示すグラフ。The graph which shows the antioxidant ability (active oxygen scavenging ability) of a fermented mycelium culture. 同、発酵菌糸体培養物の抗酸化能(ラジカル消去能)を示すグラフ。The graph which shows the antioxidant ability (radical scavenging ability) of a fermented mycelium culture. 実施例2における発酵菌糸体培養物中の発酵菌生菌数を示すグラフ。The graph which shows the number of viable bacteria in the fermentation mycelium culture in Example 2. 同、発酵菌糸体培養物のpHを示すグラフ。The graph which shows pH of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物の乳酸含有量を示すグラフ。The graph which shows the lactic acid content of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物のエタノール含有量を示すグラフ。The graph which shows the ethanol content of a fermented mycelium culture same as the above. 同、発酵菌糸体培養物の残糖量を示すグラフ。The graph which shows the amount of residual sugars of a fermented mycelium culture. 同、発酵菌糸体培養物の抗酸化能(活性酸素消去能)を示すグラフ。The graph which shows the antioxidant ability (active oxygen scavenging ability) of a fermented mycelium culture. 同、発酵菌糸体培養物の抗酸化能(ラジカル消去能)を示すグラフ。The graph which shows the antioxidant ability (radical scavenging ability) of a fermented mycelium culture.

Claims (10)

糖をキノコ菌糸体の成長により消費される量よりも過剰に添加して調製された培地を用いてキノコ菌糸体を所定期間培養した後、キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させるとともに、残糖を分解して糖含有量を低減化することを特徴とする発酵キノコ菌糸体培養物の製造方法。   After culturing mushroom mycelium for a predetermined period using a medium prepared by adding sugar in excess of the amount consumed by growth of mushroom mycelium, the mushroom mycelium culture and fermented fungus are mixed, A method for producing a fermented mushroom mycelium culture, comprising fermenting a body culture and decomposing residual sugars to reduce the sugar content. 培地が液体培地であることを特徴とする請求項1記載の製造方法。   The production method according to claim 1, wherein the medium is a liquid medium. 水100重量部に対して糖を0.3〜10重量部添加して調製された液体培地を用いてキノコ菌糸体を培養することを特徴とする請求項2記載の製造方法。   The method according to claim 2, wherein the mycelium is cultured using a liquid medium prepared by adding 0.3 to 10 parts by weight of sugar to 100 parts by weight of water. 発酵キノコ菌糸体培養物に含まれる残糖の量が調製当初の液体培地に含まれていた糖の量の少なくとも2/3以下になるまで分解により低減することを特徴とする請求項2または3記載の製造方法。   4. The amount of residual sugar contained in the fermented mushroom mycelium culture is reduced by decomposition until it is at least 2/3 or less of the amount of sugar contained in the liquid medium at the beginning of preparation. The manufacturing method as described. 発酵菌が乳酸菌および/または酵母菌であることを特徴とする請求項1乃至4のいずれかに記載の製造方法。   The method according to any one of claims 1 to 4, wherein the fermenting bacterium is a lactic acid bacterium and / or a yeast. キノコ菌糸体がアガリクス・ブラゼイ菌糸体であることを特徴とする請求項1乃至5のいずれかに記載の製造方法。   The method according to any one of claims 1 to 5, wherein the mushroom mycelium is Agaricus blazei mycelium. キノコ菌糸体がメシマコブ菌糸体であることを特徴とする請求項1乃至5のいずれかに記載の製造方法。   The method according to any one of claims 1 to 5, wherein the mushroom mycelium is Meshimakob mycelium. 請求項1記載の製造方法で製造されてなることを特徴とする発酵キノコ菌糸体培養物。   A fermented mushroom mycelium culture produced by the production method according to claim 1. 請求項8記載の発酵キノコ菌糸体培養物を加工してなることを特徴とする発酵食品。   A fermented food product obtained by processing the fermented mushroom mycelium culture according to claim 8. キノコ菌糸体培養物と発酵菌を混合し、キノコ菌糸体培養物を発酵させることで製造されてなることを特徴とする発酵キノコ菌糸体培養物。   A fermented mushroom mycelium culture characterized by being produced by mixing a mushroom mycelium culture and a fermenting fungus and fermenting the mushroom mycelium culture.
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JP2006254893A (en) * 2005-03-18 2006-09-28 Takashi Miyake Culture solution of coniferous polypore
JP2006271339A (en) * 2005-03-30 2006-10-12 Naris Cosmetics Co Ltd Liquid culture medium for phellinus linteus
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