JP2000032946A - Functional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a functional food capable of effectively ingesting a water soluble or water insoluble glucan in carpophore or mycelium of Agaricus blazei Murrill. SOLUTION: This functional food is obtained by milling the fructification or mycelium of Agaricus blazei Murrill into 20 to 100 mesh of grain sizes, adding water to obtain a water suspension including 20 to 90 wt.% of the grain, charging this suspension into a cylinder including 80 to 85 vol.% of a rigid body having diameters of 0.5 to 1.2 mm, rotating and milling this mixture at <=50 deg.C, and drying the obtained slurry.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional food capable of effectively ingesting the active ingredient of Himematsutake.

[0002]

2. Description of the Related Art Basidiomycetes often contain antitumor substances. In particular, Himematsutake has an anticancer effect, a cancer preventive effect, a liver function improving effect, a gastrointestinal motility enhancing effect, an antiallergic effect, and blood glucose. It is known to have many pharmacological effects such as a hypotensive effect, a cholesterol lowering effect, a vitamin D _2- like effect, and an immunostimulating effect [Food Style 21, 1997.
ol. 1, No. 5), pp. 25-30].

The main body of the above-mentioned pharmacologically active ingredient of Hime Matsutake is
Neutral polysaccharide (β-glucan), acidic heteropolysaccharide (uronide of galactoglucan), protein polysaccharide (peptide glucan), nucleic acid component (ribonucleotide protein), etc., among which are (1 → 6) -β-D- It is known that the glucan-protein complex (FIII-2-b) has the highest anticancer activity.

[0004] Among these active ingredients, (1 → 3) -β
The -D-glucan-protein complex is water-soluble, and is obtained by extracting the fruit body or mycelium of Himematsutake with hot water,
(1 → 6) -β-D-glucan-protein complex (FIII-
2-b) is insoluble in water and can be obtained only by extracting the residue obtained by extracting the water-soluble polysaccharide with a 5% aqueous sodium hydroxide solution.

[0005]

Therefore, when the fruit body or mycelium of Himematsutake is eaten as a food, the water-soluble polysaccharide of the active ingredient can be ingested, but (1 →
6) There is a drawback that water-insoluble glucans such as -β-D-glucan-protein complex cannot be ingested.
The princess matsutake extract was taken, but the fruit body or mycelium was not eaten as a functional food.

Accordingly, an object of the present invention is to provide a functional food capable of effectively ingesting a water-soluble glucan and a water-insoluble glucan in the fruit body or mycelium of Himematsutake.

[0007]

Means for Solving the Problems Under such circumstances, the present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, even if the fruit bodies and mycelia of Hime Matsutake were taken, a small amount of protein polysaccharide was obtained. Only the complex can be used because the cell wall of the fruiting body and mycelium is composed of chitin and hemicellulose, which is caused by extremely poor digestibility. Therefore, if this tough cell wall is crushed, The present inventors have found that the protein-polysaccharide conjugate can be ingested, and completed the present invention.

That is, the present invention relates to a method of pulverizing fruit bodies or mycelia of Himematsutake to a size of 20 to 100 mesh and adding water to the pulverized material to form a 20 to 90% by weight suspension. The rigid medium with a diameter of 0.5 to 1.2 mm is 80 to
This is to provide a functional food obtained by feeding the mixture into a cylinder filled with 85% by volume, rotating and mixing at a temperature of 50 ° C. or less, and drying the obtained slurry.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In order to produce the functional food of the present invention, first, the fruiting bodies or mycelia of Hime Matsutake are prepared in a proportion of 20 to 100.
Crush into mesh. The grinding method is not particularly limited,
For example, roasting fruit body or mycelium at about 80 ° C, sterilizing,
Dry to a water content of 5-10%,
A method of pulverizing using a mill or the like may be used. Also, 10
To obtain a fine powder close to 0 mesh, freeze pulverization is preferred.

The obtained powder is added with water to a concentration of 20-9.
A 0% by weight aqueous suspension is obtained. If this concentration is less than 20%, the work efficiency of the next step is reduced, the productivity is reduced, and it is economically disadvantageous. On the other hand, if the content exceeds 90% by weight, the rigid medium for grinding and the aqueous suspension of the fruiting body or mycelium rotate together in the closed cylinder used in the next step, and the grinding is stopped. It is not preferable because it becomes insufficient.

An aqueous suspension of fruiting bodies or mycelia is fed into a cylinder filled with rigid media of 80-85% (volume). The diameter of the rigid medium is 0.5-1.
2 mm, and the material is preferably zircon or zirconia beads. Rigid media has a cylinder inner volume of 80%.
An amount that satisfies ８５85% by weight is used. However, if it is out of this range, the crushing efficiency and the productivity are unfavorably deteriorated.

The water suspension of the fruit body or mycelium is rotated and mixed with the rigid medium by the rotating blades. This rotation
The mixing destroys the cell wall due to the grinding action of the rigid medium and the rotating blades, but at the same time generates heat. If left undisturbed, the quality of the obtained cell debris of the fruiting bodies or mycelia deteriorates, so that the temperature must be kept at 50 ° C. or lower. In order to keep the temperature at 50 ° C. or lower, a treatment such as cooling the water suspension of the fruiting body or mycelium in advance or providing a cooling device such as a cooling jacket outside the cylinder is performed. The material of the rotating blades is preferably hardened steel, stainless steel, alumina, or hard rubber, and the shape is preferably a disc shape with a barbed notch, and the rotation speed is 2,000 to 3,500 rpm. Is preferred.

An apparatus for performing the above method includes:
A continuous wet pulverizer equipped with a cooling jacket is preferred, and commercially available products are DYNO-MILL, Willy A. Bach
ofenAG Maschinenfabrik) are preferred. When using a dyno-mill, the flow rate of the suspension is 5 to 150 l /
hr is preferable.

As described above, the obtained slurry of the cell crushed product of the fruiting body or mycelium is produced through the following drying step. Drying is not particularly limited as long as the method does not alter the cell crushed product, but industrially, vacuum drying is preferred. Since the slurry has increased tackiness, it may adhere to the main body of the dryer during the drying step and may be burned.
It is preferable to add 15%. Further, the temperature at the time of drying using a reduced-pressure drier is preferably set to 40 to 60 ° C.

The cell crushed product of the fruiting body or the mycelium thus obtained has the cell wall which has not been destroyed at all by the conventional method, and its particle size is about 90% or more and 350 mesh or less. This crushed product can also be taken as a functional food.

The functional food of the present invention is obtained by mixing the crushed fruit body or mycelium obtained as described above with powders, granules, tablets, capsules, etc., as such or together with other excipients. can do. The dosage of the functional food of the present invention is not particularly limited, but is preferably 1 to 4 g per day.

[0017]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 1 kg of the collected fruit body of Himematsutake was roasted at 80 ° C. for 120 minutes, sterilized and dried to a water content of 11 to 12%, crushed with Alpis for 5 minutes, and crushed to 5 mesh. And This was further pulverized for 5 minutes using a ball mill (Milt No. 2 type B, manufactured by Yamamoto Tekkosho Co., Ltd.) to obtain 450 g of a 50-mesh Himematsutake fruit body powder. In addition, when the moisture of the fruit body of Himematsutake before crusher pulverization was calculated as 60%, the loss was 5%. Observation of the obtained princess matsutake fruit body powder with an electron microscope revealed that the princess matsutake cells had not been destroyed yet. Water was added to the thus obtained powder of the fruit body of Himematsutake, and a 10% aqueous suspension was prepared at a temperature of 10 ° C. Then 0.5 diameter
~ 1.2mm zircon beads with a sealed cylinder capacity of 8
The suspension was flowed at a flow rate of 15% into a
1 / hr. The hardened steel blades were rotating at 3200 rpm in the closed cylinder, whereby the zircon beads and the suspension were rotated and mixed to grind the cell wall of the princess matsutake fruit body. At this time, a cooling jacket was set at the same time to adjust the temperature. As a result, a slurry of cell crushed bodies of Himematsutake fruit bodies at 50 ° C., in which the cell walls were completely crushed, was continuously obtained. Next, after cooling to 5 ° C. from a cooler, the mixture was stored in a tank, and 10% of CMC was added as an anti-adhesion agent to the slurry of the crushed cell bodies of Himematsutake fruiting bodies. And crushed fruit cells of Hime Matsutake fruit body. 90% or more of the obtained crushed himematsutake fruit body cell cells had a size of 350 mesh or less.

Example 2 The hot water extract of the powdered fruit body of Himematsutake fruit body of Example 1 (comparative product) and the disrupted cell material of Himematsutake fruit body obtained by grinding the cell wall in Example 1 (product of the present invention) were subjected to acid hydrolysis. After the decomposition treatment, glucose and amino acids were quantified. Table 1 shows the results.

[0020]

[Table 1]

As is evident from Table 1, the product of the present invention has a significantly higher glucose and protein content than the comparative product. This means that the crushed cell body of the himematsutake fruit body of the present invention can effectively utilize its active ingredient as a functional food.

Example 3 In the same manner as in Example 1 except that the Himematsutake mycelium was used instead of the Himematsutake fruiting body, a cell crushed product of Himematsutake mycelium was produced. With respect to the water leaching solution of this crushed product, sugar and amino acids were quantified after acid hydrolysis treatment. Table 2 shows the results.

[0023]

[Table 2]

[0024]

The functional food of the present invention is crushed so that the active ingredient is leached out into water, so that the active ingredient can be ingested effectively.

Claims (1)

[Claims] 1. The method according to claim 1, wherein the fruit body or mycelium of Hime Matsutake is
Crush to 100 mesh, add water to this crushed product and add 20
９０90% by weight of the suspension and
A functional food obtained by feeding a cylinder filled with 80 to 85% by volume of a rigid medium of up to 1.2 mm, mixing by rotation at a temperature of 50 ° C. or less, and drying the obtained slurry.