Practicality of a High Value-Added Edible Mushroom Using Sweet Potato Shock u Lees

摘要

The solid fraction of shochu lees emitted from shochu production is dried and used effectively as a livestock feed and a fertilizer. In this study, we took note that shochu lees are a byproduct derived from agricultural produce and safe industrial food waste with high nutritional value, developed a mushroom bed made from the dried solid of sweet potato shochu lees (dried solid of shochu lees, hereafter), and ran a mushroom (eringi, Pleurotus eryingii) culture test. The dried solid of shochu lees were found to be suitable as a nutritional material for Eringi {Pleurotus eryngii) mushroom culture in that they reduced culture time and improved fruiting body yields. A medium with 60% shochu lees reduced culture time by about five days and fruiting body yield was about 60% greater than in a test plot with a control medium (rice bran was added as a nutritional ingredient). Moreover, a component analysis, a sensory evaluation, and electron micrographs clearly showed that the eringi mushrooms cultured on the shochu lees medium had more intense 'umami' and sweetness, and a better texture than when cultured on the control medium. Dried solid of shochu lees were also an economical amendment in that they reduced materials costs by approximately 20 %.