JP2001333732A - Method for producing functional food by using grifola frondosa - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an entirely new functional food by using Grifola frondosa, imparting effects to the food containing proteins on suppressing a blood pressure rise by effectively utilizing the endopeptidase activities of the Grifola frondosa. SOLUTION: The Grifola frondosa is added to a good containing a protein to degrade the protein by the endopeptidase included in the Grifola frondosa, to form a component for inhibiting angiotensin converting enzyme associated with the pressure rise by the degradation, and to produce the food with imparted function for controlling the pressure rise.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a highly functional food using maitake.

[0002]

2. Description of the Related Art Maitake is known to have a diabetes preventing effect, an immunity improving effect, and the like.

[0003] Maitake mushrooms contain endopeptidase, but the presence of this endopeptidase has conventionally been troublesome.

[0004] For example, when producing chawanmushi containing maitake, the protein contained in the egg is degraded by the action of endopeptidase (called endopeptidase activity), and the protein does not coagulate (gel). Therefore, it is only possible to make a viscous liquid tea bowl steaming, and it is not a product. Similarly, tofu containing maitake, yogurt containing maitake, and the like, because endopeptidase decomposes proteins, coagulation is inhibited and thus does not become a product.

[0005] As described above, the endopeptidase activity of maitake is an obstacle to utilization in foods (such as tofu, yogurt, noodles, bread, etc.) that form a texture or shape with proteins. There was no method to effectively utilize endopeptidase activity in foods.

[0006] The present invention is a method for effectively utilizing the endopeptidase activity of maitake, and it has been repeated that when this endopeptidase is allowed to act on a food containing a protein, the protein is degraded to exert an effect of suppressing an increase in blood pressure. It is an invention discovered by an experiment, and provides a method for producing a high-performance food using completely new maitake.

[0007]

The gist of the present invention will be described.

[0008] Maitake (Gri) is used in foods containing protein.
fola-fondosa), decomposes this protein with endopeptidase contained in the maitake, and produces a component that inhibits angiotensin-converting enzyme involved in increasing blood pressure by the decomposition, thereby providing a food having a function of suppressing blood pressure increase. The present invention relates to a method for producing a high-performance food using maitake, which is characterized by being produced.

[0009] Also, Maitake (Grifola-fro)
ndosa), the endopeptidase is extracted, the endopeptidase is added to a food containing the protein, the protein is degraded by the endopeptidase, and a component that inhibits angiotensin-converting enzyme involved in increasing blood pressure by the decomposition is generated. The present invention relates to a method for producing a high-performance food using maitake, which is characterized by producing a food having a function of suppressing an increase.

[0010] Further, in the method for producing a high-performance food using maitake according to any one of claims 1 and 2, the protein is endated in a state where the pH of the food containing the protein is set to 6.5 to 9.0. The present invention relates to a method for producing a highly functional food using maitake, which is characterized by being decomposed by peptidase.

[0011]

The present invention has been confirmed as a result of repeated experiments. Proteins contained in foods are degraded by endopeptidase contained in maitake to form oligopeptides (peptides with several amino acids connected). This oligopeptide suppresses the blood pressure increasing action of angiotensin converting enzyme present in the body (the action of angiotensin converting enzyme generates angiotensin 2 from angiotensin 1 present in the body and increases blood pressure by this angiotensin 2). it is conceivable that.

[0012] In addition, since it can be produced simply by adding maitake itself or endopeptidase extracted from maitake to the food, health can be easily imparted to the food.

Since the present invention has the above-described structure, it is possible to easily produce a high-performance food using maitake, which is provided with a blood pressure rise suppressing function and is excellent in health and safety.

[0014]

Embodiments of the present invention will be described below.

Foods containing protein (for a uniform reaction,
Liquid mushrooms are preferred), and maitake mushrooms as they are, dried maitakes, powdered maitakes or extracts of endopeptidases from maitakes are added so as not to lose the endopeptidase activity of maitakes. To produce a component that inhibits the action of angiotensin converting enzyme (referred to as angiotensin converting enzyme activity).

At this time, the endopeptidase activity is determined by the pH
Since the strongest activity is obtained at 6.5 to 9.0, it is advisable to adjust the food so as to have a pH of 6.5 to 9.0.

[0017] The food that has been subjected to this treatment is sterilized and sterilized by appropriate means after heating and filtration, as it is, after seasoning, or after pH adjustment, to obtain a product.

It is considered that the following effects are exhibited by the above steps.

A By the action of a strong endopeptidase (enzyme that randomly cleaves proteins) contained in maitake, proteins contained in food are degraded to produce oligopeptides.

B. The generated oligopeptide exerts an action of inhibiting angiotensin converting enzyme activity, thereby preventing the formation of angiotensin 2 from angiotensin 1 in the body (the conversion of angiotensin 1 to angiotensin 2).

C Since the generation of angiotensin 2 is prevented, an increase in blood pressure is suppressed.

[0022] Peptidases include endopeptidases that randomly cleave the protein and exopeptidases that sequentially cleave peptide bonds from the end of the protein.

It is known that when a protein is cleaved by a peptidase, an oligopeptide is produced, but not all of the oligopeptides inhibit angiotensin converting enzyme activity. In this example, since the endopeptidase contained in maitake was used, it is considered that the endopeptidase contained in maitake may produce an oligopeptide that inhibits the action of angiotensin converting enzyme. The activity of endopeptidase contained in maitake is reduced to 41% by heating at 70 ° C. for 10 minutes.

In this embodiment, as described above, it is possible to obtain a food having a function of suppressing an increase in blood pressure by simply adding maitake or endopeptidase extracted from maitake to a food containing protein. This is a method for producing high-performance foods using maitake with excellent health.

[0025] Maitake is generally manufactured and sold in a tray-packed form, and chips and shingles are generated as excess during molding and packaging. Thus, the surplus can be effectively used.

[0026] In addition, since maitake is originally a food, the manufactured high-functional food is highly safe.

Hereinafter, experimental examples supporting the operation and effect of this embodiment will be described in detail.

Experimental Example 1 (Extraction of Endopeptidase) Extraction was carried out from freeze-dried maitake mushroom using a phosphate buffer solution of pH 7.5, ammonium sulfate fractionation was performed on this extract, and the molecule was further subjected to gel filtration. After sieving, endopeptidase was extracted and purified.

Experimental Example 2 (Production of Protein Beverage) Casein, rice protein and soy protein were added in an amount of about 0.15.
% (W / v) in water to obtain a protein solution, and the pH of the protein solution was adjusted to 7.5.
Subsequently, endopeptidase extracted from maitake was added to each protein solution and reacted at 40 ° C. for 1 hour. After the reaction, the mixture was sterilized by heating at 90 ° C. to obtain a protein drink.

Although the produced protein drink has a slight bitter taste, it is in a clear and favorable state (see Table 1 below).
reference). The color tone was preferably colorless, and the flavor and taste were judged by panelists.

[Table 1]

Further, Cus is used for the produced beverage.
When the inhibitory activity of angiotensin converting enzyme (expressed as ACE inhibition rate in the table) was measured according to the method of Hman et al., it was confirmed that all exhibited an inhibitory activity of angiotensin converting enzyme. In addition, it was confirmed that the protein drink derived from soybean exerts a very high angiotensin converting enzyme inhibitory action (see Table 2 below).

[Table 2]

The method of Cushman et al. Is a method in which an angiotensin converting enzyme extracted from rabbit lungs is used and the ability to inhibit the converting action of this angiotensin converting enzyme is measured in a test tube. −
It measures hippuric acid released when leucine is degraded by angiotensin converting enzyme.

Experimental Example 3 (Manufacture of soymilk drink) After 3 kg of soybeans were sufficiently absorbed, 17 kg of water was added and the mixture was ground to obtain a soybean solution. After boiling this soybean solution for 3 minutes, the solution was squeezed with a filter cloth to obtain a solution.
ix = 8 (water used for water addition is about 6
and cooled to 45 ° C. to obtain soy milk.

Further, 20 g of a freeze-dried maitake mushroom powder (maitake powder) was added to the soymilk and reacted at 45 ° C. for 2 hours (the pH at the time of this reaction was 6.95).
Subsequently, the mixture was sterilized by heating in boiling water for 20 minutes to obtain a soymilk drink. In addition, the produced soymilk drink was 18 kg.

This soy milk beverage had good flavor, color tone and taste.

Further, this soymilk drink is diluted 10 times with water,
When the inhibitory activity of angiotensin converting enzyme was measured according to the method of Cushman et al., The inhibition rate was 87.8%.

Experimental Example 4 (Production of Milk Beverage) 600 g of commercially available skim milk powder was dissolved in 6 kg of water. Further, 600 g of an endopeptidase solution extracted from 10 g of the dried powder of oyster mushrooms with 1 kg of water was added, reacted at 37 ° C. for 2 hours, and then boiled to stop the enzyme reaction to obtain a milk drink.

This milk drink had good flavor, color tone and taste.

Further, this milk drink was diluted 10-fold with water,
The inhibitory activity of angiotensin converting enzyme was measured according to the method of USH et al.
It was confirmed that the inhibitory action of angiotensin converting enzyme was twice as high (see Table 3 below). This can be said to be the result of adding a function of suppressing a rise in blood pressure to a milk beverage having a poor inhibitory activity of angiotensin converting enzyme.
The control was obtained by adding water instead of maitake endopeptidase.

[Table 3]

According to the above experimental examples, a protein food containing a component that suppresses an increase in blood pressure can be easily provided. Also, by providing protein food with unprecedented quality and soundness, it will be useful for promoting a healthy diet.

When an enzymatic action is used in foods as in this embodiment, the origin and toxicity of the enzyme are generally noted. However, according to this example, since the origin of the enzyme is maitake used for food, there is no problem in safety at all, and naturally, the produced food can be eaten with confidence. it can. In addition, as for the enzyme to be added to foods, impurities and complicated steps are a problem in the raw material and in the purification process.In this example, maitake itself, dried maitake, and extracted with water are used. As a result, the activity can be easily used.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Michio Furuta Inventor 2-3-41, May-cho, Kameda-cho, Nakagabara-gun, Niigata Prefecture (72) Inventor Kaichi Sato 296 Ipponsugi, Gosen-shi, Niigata F-term (reference) 4B016 LC07 LE05 LG14 LK10 LK13 LK17 LK18 LP13 4B018 LB04 LB07 LB08 LE05 MD20 MD58 MD71 MD82 MD90 ME04 MF12

Claims (3)

[Claims] Claims: 1. A food containing protein, maitake (Gr.
ifola-frontosa), decompose this protein with endopeptidase contained in the oyster mushroom, generate a component that inhibits angiotensin converting enzyme involved in blood pressure increase by the decomposition, and obtain a food having a blood pressure increase inhibitory function. A method for producing a highly functional food using maitake, characterized by being produced. 2. Maitake (Grifola-front)
osa), the endopeptidase is extracted, the endopeptidase is added to a food containing the protein, the protein is degraded by the endopeptidase, and a component that inhibits angiotensin converting enzyme involved in increasing blood pressure by the decomposition is generated. A method for producing a high-performance food using maitake, wherein the method comprises producing a food to which a rise suppressing function is imparted. 3. The method for producing a high-performance food using maitake according to any one of claims 1 and 2, wherein the protein-containing food is endolyzed while the pH of the food containing the protein is set to 6.5 to 9.0. A method for producing a highly functional food using maitake, which is decomposed by a peptidase.