JP2003250481A - Dried hen of the wood with reduced proteolytic enzyme activity, method for producing the same and use of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dried hen of the wood with a reduced proteolytic enzyme activity, capable of being utilized as a food containing protein, not forming a keratinization by drying, without causing problems such as losing a hot water soluble component or flavor, method for producing the same and a practical dried hen of the wood not requiring any pre-treatment before cocking and capable of being used as it is. <P>SOLUTION: This method for producing the hen of the wood is characterized by heat-treating the hen of the wood with the reduced proteolytic enzyme activity by ≤1/10 and dried to ≤10%(w/w) water content or the hen of the wood adjusted to have <50%(w/w) water content at a temperature of ≥80°C and <125°C and then drying. The protein-containing food containing the hen of the wood is also provided. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to dried Maitake mushrooms with reduced proteolytic enzyme activity, a process for producing the same, and uses thereof.

[0002]

2. Description of the Related Art Maitake is one of the mushrooms belonging to the family Asteraceae and has been widely used as a foodstuff throughout the year due to the establishment of an artificial cultivation method in recent years. In addition, attention is paid to the physiologically active substance contained in Maitake mushrooms, and its use as a health food is also active. Maitake as a food material is cooked by an ordinary cooking method, that is, a method of boiling, cooking, frying, steaming, etc., and is eaten alone or mixed with other foods. Further, it is also used as a health food such as tablets, tea, water-extracted extract or drinks. However, since maitake mushroom contains a strong proteolytic enzyme, its use in foods containing a protein and utilizing the rheological properties related to its polymer structure is an obstacle. For example, bread, cakes and noodles that use wheat vegetable protein, and natto and tofu that use soybean vegetable protein, when raw or dried maitake is mixed as a material, the protein is rapidly decomposed. However, because of the low molecular weight, the viscosity, viscoelasticity or breaking properties of the dough are remarkably changed, and, for example, in the case of bread dough, forming is significantly difficult, and in the case of noodles, noodle making is significantly difficult.

[0003] Further, even in cheese, yogurt, kamaboko, chikuwa, hamburger, sausage and chawanmushi, which utilize milk protein, egg protein and other animal proteins, each protein is decomposed by mixing maitake with high proteolytic enzyme activity. As a result, mechanical properties such as hardness, cohesiveness (fragility, chewyness), viscosity, elasticity or adhesiveness of the dough change, for example, in the case of plain yogurt, fluidization occurs, and in the case of kamaboko, the texture is poor. In the case of chawanmushi, it becomes liquid.

In order to solve the above-mentioned problems, for example, by heating maitake mushrooms in the presence of water at 90 ° C. or higher, the proteolytic enzyme activity contained in maitake mushrooms is reduced and the method is used for bread and confectionery ( Japanese Patent No. 2986422) has been proposed, but in this method, the tissue is degenerated due to heat treatment under the condition that the water content of maitake is relatively large, and when dried, it easily becomes keratinized, and maitake mushroom with reduced proteolytic enzyme activity is proposed. Dried products are difficult to manufacture. Further, in this method, when using Maitake, it is necessary to heat the enzyme for deactivating the enzyme each time before using it, and it cannot be said that the method is simple and convenient.

[0005]

As a method for producing dried maitake mushrooms having a reduced proteolytic enzyme activity which is an obstacle to the utilization of maitake mushrooms in protein-containing foods, the above-mentioned Patent No. 2986 has been proposed.
As shown in No. 422, a method may be considered in which the proteolytic enzyme activity of maitake is inactivated in the presence of a large amount of water and then dried. However, the dried Maitake mushrooms prepared by this method become keratinized, which deteriorates the texture. In addition, there are problems such as loss of hot water-soluble components and flavor. Furthermore, when using Maitake mushrooms in protein-containing foods, it is necessary to reduce the proteolytic enzyme activity by heat treatment each time it is used, which is complicated.

[0006]

[Means for Solving the Problems] As a result of research on a method for obtaining dried Maitake mushrooms with reduced proteolytic enzyme activity, the present inventors have found that the water content of Maitake mushrooms is 50% (w / w).
It was found that the proteolytic enzyme activity was reduced to 1/10 or less by heat-treating to less than 10% and then drying, and that keratinization did not occur even when dried, and the present invention was completed.

In the present invention according to claim 1, the proteolytic enzyme activity is reduced to 1/10 or less and the water content is 10%.
The dried maitake mushroom is (w / w) or less. Claim 2
The invention according to claim 1, wherein the maitake mushroom having a water content adjusted to less than 50% (w / w) is heat-treated at a temperature of 80 ° C. or more and less than 125 ° C., and then dried. It is a manufacturing method. The present invention according to claim 3 is
It is a protein-containing food containing the maitake mushroom according to claim 1.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Maitake in the present invention means a natural product, an open-field cultivated product, a facility cultivated product, etc.
Among these, institutional cultures with stable quality and available in large quantities are preferable. These maitake mushrooms may be used raw or dried, and the morphology may be used as it is, or may be used after pretreatment such as cleavage, crushing, and crushing.

The proteolytic enzyme activity described in claim 1 is reduced to less than 1/10 and the water content is 10% (w / w).
w) In order to obtain dried Maitake mushrooms below, in the present invention, the water content of Maitake mushrooms is adjusted before heat treatment, which means adjusting the water content to less than 50% (w / w). Typically, fresh Maitake mushrooms are frozen and dried by either decompression or normal pressure. Among these methods, the depressurization method has a temperature of 30 ° C or higher and lower than 100 ° C, preferably 50 ° C.
It is preferably dried at 70 ° C. or higher and lower than 70 ° C. If the drying temperature is too high, the maitake mushroom tissue is keratinized and the vitamins contained therein are deteriorated, which is not preferable as a method for preparing a food material. On the other hand, if the temperature is too low, it takes a long time to dry, which may cause autolysis and various bacteria to proliferate, which is not preferable. In the case of the atmospheric pressure method, it is preferable to dry at a temperature of 40 ° C. or higher and lower than 130 ° C., preferably 50 ° C. or higher and lower than 70 ° C. for 2 to 16 hours by circulating hot air, convection or radiation. Similar to the depressurization method, if the temperature is too high or too low, it becomes unfavorable as a food material.

Heat treatment of maitake mushrooms with adjusted water content reduces the activity of strong thermostable acidic and neutral proteolytic enzymes contained in maitake mushrooms to less than 1/10, preferably less than 1/100. As a result, even if the maitake mushroom is mixed with a protein-containing food, the decomposition of the protein by the same enzyme is extremely small, and it becomes possible to produce a food having good rheological properties. Reduction of enzyme activity can reduce the temperature of Maitake mushrooms by 8
Any method can be used as long as it can be heated to 0 ° C or higher and lower than 125 ° C. For example, a method of heat treatment with microwave, steam or high temperature hot water can be applied. In the case of microwave, heating for 1 minute to 10 minutes is sufficient, and in the case of high temperature hot water or steam, β-glucan and vitamins in Maitake may be washed away, so Maitake is used as a direct heat source. It should be placed in a heat resistant bag or container to prevent contact with. The heat treatment condition is 80 for hot hot water.
℃ or more and less than 120 ℃, 100 ℃ or more 12 in case of steam
Heating below 5 ° C. for 15 minutes or more and within 2 hours is sufficient.

By drying Maitake mushrooms whose proteolytic enzyme activity has been reduced by heating with a normal method such as warm air, keratinization does not occur, and water-soluble components are not lost and the mushrooms have the original flavor. A dried Maitake mushroom is obtained. That is, the heat-treated Maitake is dried so that the water content is 10% (w / w) or less. For use in protein-containing foods, dried Maitake is preferably used as it is without any pretreatment, or after being crushed or crushed. The dried maitake mushroom thus prepared with reduced proteolytic enzyme activity can be stored for a long period of time because of its low water content, and thus can be used as an instant food or a preserved food. By adding this dried Maitake mushroom to a food or the like, the original flavor of Maitake mushroom can be imparted to the food.

Maitake mushrooms prepared as described above and having reduced proteolytic enzyme activity are breads, cakes, noodles, natto and tofu, and meat, fish meat, eggs, which are made of plant proteins such as wheat, soybeans and rice. Cheese, yogurt, kamaboko, chikuwa, made from animal proteins such as milk
By adding it to hamburgers, sausages, steamed egg custards, and other protein-containing foods, as well as beverages,
It enables the production of foods containing the taste and ingredients of Maitake without changing rheological properties such as fluidity, viscoelasticity or texture of these foods.

[0013]

EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to these. Test Example 1 The influence of the water content of the maitake mushroom before the heat treatment on the dried state of the maitake mushroom after the heat treatment was tested. First, as shown in Table 1, the water content of Maitake mushrooms was adjusted to a water content of 10 to 90% (w / w) in a warm air circulation tank at 50 ° C., and then placed in a stainless steel container, followed by autoclaving to remove 121 Heat treatment at ℃ for 15 minutes, then put in a hot air circulation tank at 50 ℃ and dry for 16 hours to obtain a water content of 5% (w /
w). The finished condition of dried Maitake mushrooms at that time is shown in Table 1. As is apparent from the table, when the water content is 50% (w / w) or more, the efflux of extract from Maitake mushrooms can be seen during the heat treatment. In addition, maitake mushrooms that become keratinized by drying were confirmed. As the water content further increased, the efflux and keratinization of the extract became remarkable. However, when the water content was less than 50% (w / w), such a phenomenon was not observed. Therefore, in order to prevent keratinization due to the outflow and drying of the extract from Maitake during heat treatment and to obtain good quality dried Maitake, the water content should be 50%.
It has been found necessary to be less than% (w / w).

[0014]

[Table 1] Table 1 Effect of water content of Maitake before heat treatment * Untreated raw Maitake

Test Example 2 The effect of the water content of the maitake mushroom after the heat treatment on the storability of the maitake mushroom was tested. First, 5 maitake
Place in a 0 ° C warm air circulation tank and dry for 8 hours to reduce the water content to 3
It was reduced to 0% (w / w). Next, this is put in a stainless steel container, and it is kept at 121 ° C. for 15 hours in an autoclave.
After heat treatment for a minute, the water content of Maitake mushrooms was adjusted to a water content of 2 to 50% (w / w) in a warm air circulation tank at 50 ° C. as shown in Table 2. The dried Maitake mushroom obtained in this manner is used at 20 ° C.
After being left for 30 days, the storage state of the maitake mushroom was observed. The results are shown in Table 2.

[0016]

[Table 2] Table 2 Effect of water content of Maitake after heat treatment

Example 1 1 kg of fresh Maitake mushrooms were split into small pieces, placed in a warm air circulation tank at 50 ° C. and dried for 6 hours, and the water content was 45% (w / w).
Reduced to. Next, the dried product was placed in a stainless steel container, heat-treated at 121 ° C. for 15 minutes by an autoclave, further placed in a warm air circulation tank at 50 ° C. and dried for 16 hours, and the water content was 5% (w / w). To obtain dried Maitake mushrooms with reduced proteolytic enzyme activity. No keratinization was observed in this dried Maitake mushroom, and the finish was comparable to that of untreated dried Maitake mushroom. The dried Maitake mushroom was cooled to room temperature, then pulverized with a small blender, extracted with a 20 mM phosphate buffer solution (pH 6.5), and the proteolytic enzyme activity was measured by the casein-Folin method. as a result,
As shown in Table 3, both the neutral and acidic proteolytic enzyme activities were less than 10% before the heat treatment.

[0018]

[Table 3] Table 3 Results of autoclave treatment of Maitake mushrooms with adjusted water content * Enzyme activity that releases 1 μg of tyrosine per minute is 1
The unit was defined as the unit, and the value per 1 g of the sample dried was defined as the enzyme activity value.

Example 2 1 kg of raw maitake mushrooms were split into small pieces, placed in a warm air circulation tank at 50 ° C. and dried for 8 hours to obtain a water content of 30% (w / w).
Reduced to. Next, put the dried product in a polypropylene bag, irradiate it with a microwave with an output of 500 W for 2 minutes, put it in a warm air circulation tank at 50 ° C. and dry it for 16 hours, until the water content becomes 5% (w / w). A dried Maitake mushroom was obtained by reducing the activity of the protease. No keratinization was observed in this dried Maitake mushroom, and the finish was comparable to that of untreated dried Maitake mushroom. Hereinafter, the acidic and neutral proteolytic enzyme activities were measured in the same manner as in Example 1. As a result, as shown in Table 4, all the proteolytic enzyme activities were less than 10%.

[0020]

[Table 4] Table 4 Microwave treatment results of maitake mushroom with adjusted water content * Enzyme activity that releases 1 μg of tyrosine per minute is 1
The unit was defined as the unit, and the value per 1 g of sample dried was defined as the enzyme activity value.

Example 3 1 kg of fresh maitake mushrooms were split into small pieces, placed in a warm air circulation tank at 50 ° C. and dried for 12 hours to give a water content of 30% (w / w).
w). Then, the dried product was put in a polypropylene bag, boiled at 100 ° C. for 1 hour, then put in a warm air circulation tank at 50 ° C. and dried for 12 hours to obtain a water content of 10%.
(W / w) was reduced to obtain dried Maitake mushrooms with reduced proteolytic enzyme activity. No keratinization was observed in this dried Maitake mushroom, and the finish was comparable to that of untreated dried Maitake mushroom. Hereinafter, the acidic and neutral proteolytic enzyme activities were measured in the same manner as in Example 1. As a result, as shown in Table 5, all the proteolytic enzyme activities were less than 10%.

[0022]

[Table 5] Table 5 Results of hot water treatment of Maitake mushrooms with adjusted water content * Enzyme activity that releases 1 μg of tyrosine per minute is 1
The unit was defined as the unit, and the value per 1 g of sample dried was defined as the enzyme activity value.

Comparative Example 1 1 kg of fresh Maitake (water content 90% (w / w)) was split into small pieces, placed in a polypropylene bag, boiled at 100 ° C. for 15 minutes, and then heated at 50 ° C. in a circulating air bath. And dried for 16 hours to reduce the water content to 5% (w / w). The acidic and neutral proteolytic enzyme activities were measured in the same manner as in Example 1 below. As a result, as shown in Table 6, all proteolytic enzyme activities were less than 10%. When dried, the maitake mushroom became keratinized and the flavor was impaired. Therefore, it is impossible to prepare a dried Maitake mushroom with excellent quality without proteolytic enzyme activity and keratinization by heat treatment under the condition that the water content of Maitake mushroom is high as in this example. .

[0024]

[Table 6] Table 6 Hot water heat treatment results of raw Maitake * Enzyme activity that releases 1 μg of tyrosine per minute is 1
Unit, and the value per 1 g of sample was taken as the enzyme activity value.

Example 4 Bread containing dried Maitake mushrooms with reduced proteolytic enzyme activity or untreated dried Maitake mushrooms with proteolytic enzyme activity obtained by treating in the same manner as in Example 1 was prepared by the following method. , The two were compared. For comparison, bread prepared by mixing in the same manner as in Comparative Example 1 with dry Maitake and bread without Maitake were also prepared and compared. The dried Maitake mushrooms used were those pulverized with a mixer to 40 mesh or less.

Using the raw material composition shown in Table 7, yeast, sucrose and salt were dissolved in a part of the water used in advance, and the flour, vitamin C and dried maitake mushrooms in the mixer bowl were added, and the remaining water was added. It was The mixture was mixed at a low speed for 2 minutes, a medium speed for 2 minutes, and a high speed for 1 minute with a bread-making mixer, and shortening was added to further mix for a low speed for 2 minutes, a medium speed for 2 minutes, and a high speed for 2 minutes to obtain bread dough. The kneading temperature of the dough was 28 ° C. After kneading, the bread dough was transferred to a suitable container and subjected to primary fermentation at 30 ° C for 50 minutes, and after degassing, secondary fermentation was further performed at 30 ° C for 30 minutes. After the fermentation was completed, the dough was divided into 450 g, rounded, and then aged at 30 ° C. for 15 minutes. After that, spread the dough flat with a sheeter, mold it into a one-loaf mold with a moulder finish, put it in a pan case with the seams down, and put the dough to 1.5 cm above the mold in a 38 ° C, RH85% proofer. Fermentation was performed until it became.
After completion of the proof fermentation, it was baked in an oven at 200 ° C. for 25 minutes.

[0027]

[Table 7] Table 7 Composition of raw materials for bread dough

When the quality of each bread was compared, when dry maitake mushrooms with reduced proteolytic enzyme activity (treated maitake mushrooms) were blended, the finish was the same as when maitake mushrooms were not blended (without maitake mushrooms). It was bread with flavor and depth. On the other hand, when untreated dry Maitake (untreated Maitake) was blended, the dough was softened during mixing and could not be molded, and the subsequent operations could not be performed. On the other hand, when the dried Maitake mushroom prepared in the same manner as in Comparative Example 1 (Comparative Example 1 Maitake mushroom) was blended, the texture had a gritty feeling due to keratinization, and the flavor derived from Maitake was not recognized.

Example 5 In order to examine the effect of reducing proteolytic enzyme activity, dough immediately after mixing prepared in the same manner as in Example 4 was suspended in 20 mM phosphate buffer (pH 7.0) and 2%.
2% SDS containing mercaptoethanol, 20% sucrose, 2 mM EDTA, 0.05% BPB and 10 mM
Add Tris (pH 6.8) solution and stir to obtain 105
Protein was extracted by heating at 10 ° C for 10 minutes. This protein was charged on a polyacrylamide gel and electrophoresed at 20 mA. The obtained results are shown in FIG. As is clear from the figure, in the case of bread dough containing untreated maitake that has proteolytic enzyme activity, the polymer side is significantly reduced due to the action of proteolytic enzyme, whereas the proteolytic enzyme activity is reduced. It was confirmed that in the case of the bread dough containing the maitake mushroom, the high molecular weight protein remained as in the case of the maitake mushroom-free bread dough, and the proteolytic enzyme activity was reduced.

Example 6 Udon prepared by the same method as in Example 2 was prepared by mixing the dried Maitake mushrooms with reduced proteolytic enzyme activity or the untreated dried Maitake mushrooms with proteolytic enzyme activity in the following manner, The two were compared. For comparison, Udon with dry Maitake and Udon without Maitake prepared in the same manner as in Comparative Example 1 were also prepared. The dried Maitake mushroom used here was pulverized with a mixer to 40 mesh or less.

With the raw material composition shown in Table 8, the raw materials were kneaded, formed into a dumpling, and then hand-drawn into a string, and after aging at room temperature for 8 hours,
It was hung on a stick and further aged while aging at room temperature for 12 hours. Then, it was naturally dried and then cut to obtain udon. This udon was boiled in a large amount of boiling water for 3 minutes and ice-cooled for tasting.

[0032]

[Table 8] Table 8 Composition of udon raw materials

The quality of each of the udon noodles was compared, and when the dried Maitake mushrooms with reduced proteolytic enzyme activity (treated Maitake mushrooms) were blended, the texture was as smooth as when no Maitake mushrooms were blended (without Maitake mushrooms). The noodles had a good taste and a deep taste. On the other hand, when untreated dry Maitake (untreated Maitake) is blended, the raw material softens during aging for 8 hours, and molding becomes impossible,
The subsequent operations could not be performed. On the other hand, when the dried Maitake mushroom prepared in the same manner as in Comparative Example 1 (Comparative Example 1 Maitake mushroom) was blended, the texture had a rough texture derived from keratinization, and the flavor derived from Maitake mushroom was not recognized. However, there was no obstacle due to the enzymatic action. In addition, even when the time was increased by 10 minutes with the udon boiled containing dried Maitake mushrooms with reduced proteolytic enzyme activity, no disintegration of noodles by the proteolytic enzyme was observed.

Example 7 A tofu prepared by treating in the same manner as in Example 3 was prepared by mixing the dried maitake mushrooms with reduced proteolytic enzyme activity or the untreated dried maitake mushrooms with proteolytic enzyme activity in the following manner. , The two were compared. For comparison, tofu with dry Maitake and tofu without Maitake prepared in the same manner as in Comparative Example 1 were also prepared and compared. The dried Maitake mushroom was crushed to 100 mesh or less with a mixer before use.

The raw material composition is as shown in Table 9. Whole soybeans were washed with water, dipped in 3 times the amount of water, and after 16 hours, water and dried Maitake powder were added to the dried ones, and the mixture was ground for 4 minutes with a mixer. The ground product was separated into raw soymilk and okara using a tabletop separator. Brix of raw soy milk is 4.0
It was 5.3. Raw soymilk was placed in a heating container, heated, and boiled for 3 minutes at a temperature immediately before boiling. Then, let it cool naturally,
When the product temperature was 75 ° C, natural bittern dispersed in a small amount of water was added, and the mixture was slowly stirred and allowed to cool. After the soy milk was slowly solidified, it was transferred to a porous container lined with gauze inside and wrapped with gauze so that it would not spill. An appropriate weight was placed on it and left for 1 hour to obtain tofu. In the production process, tofu containing dried Maitake mushrooms with reduced proteolytic enzyme activity, tofu with dried Maitake mushrooms prepared in the same manner as Comparative Example 1 and tofu without Maitake mushrooms have the same operability. However, the tofu containing untreated maitake finished coagulation in a short time after adding bittern.

[0036]

[Table 9] Table 9 Ingredient composition of tofu

The volume of the prototype was set to 100 when no maitake was added (no addition of maitake), 104 when added to dried maitake with reduced proteolytic enzyme activity (treated maitake), the same as in Comparative Example 1. 1 when the dried Maitake (Comparative Example 1 Maitake) prepared in
It was 00. However, when untreated Maitake was added, the value was significantly reduced to 35. This is due to the degradation of the protein. When the dried Maitake mushroom with reduced proteolytic enzyme activity was blended, it had a smooth texture similar to that when the control Maitake was not blended, and had the flavor of Maitake mushroom. On the other hand, when the dried Maitake mushrooms prepared in the same manner as in Comparative Example 1 were blended, the Maitake mushrooms had no flavor, the texture was rough, and the texture was bad. When untreated Maitake was added, it had a hard and crunchy texture.

Example 8 A method of producing chawanmushi by mixing dried maitake mushrooms with reduced proteolytic enzyme activity obtained in the same manner as in Example 3 or untreated dried maitake mushrooms (small pieces) having proteolytic enzyme activity is shown below. Were prepared and compared with each other. For comparison, chawanmushi prepared by mixing with dried maitake prepared in the same manner as in Comparative Example 1 and chamushi prepared without maitake were also prepared.

Table 10 shows the raw material composition. Eggs were melted so as not to be foamed, dashi, added to a mixed solution of thin soy sauce, salt and chemical seasoning, and mixed sufficiently to prepare an egg solution.
Put dried Maitake mushrooms that have been soaked in water back in a steamed tea bowl, add egg liquid and put them in a steaming steamer, slightly shift the lid of the steamer, and steam for 20 minutes on low heat to prepare a steamed rice bowl with Maitake mushrooms. did.

[0040]

[Table 10] Table 10 Composition of raw materials for chawanmushi

When the quality of each of the chawanmushi was compared, it was found that the dry texture of Maitake (treated Maitake) with reduced proteolytic enzyme activity showed a smooth texture similar to that without Maitake (without Maitake). On the other hand, untreated dried Maitake (untreated Maitake)
In the case of blending with, the coagulation of chawanmushi did not occur even after steaming for 20 minutes. Further, when the dried Maitake mushroom prepared in the same manner as in Comparative Example 1 (Comparative Example 1 Maitake mushroom) was blended, coagulation was normal, but there was a feeling of roughness due to keratinization, and there was no flavor specific to Maitake mushroom. .

Example 9 1 kg of raw maitake mushroom (water content 90% (w / w)) was split into small pieces, placed in a warm air circulation tank at 50 ° C. and dried for 12 hours to obtain a water content of 30% (w / w). ). Then, put this in a polypropylene bag and mix at 100 ° C for 3
After boiling for 0 minutes, it was placed in a warm air circulation tank at 50 ° C. and dried for 12 hours to obtain a dried Maitake mushroom with a reduced water content of 10% (w / w) and a reduced proteolytic enzyme activity. No keratinization was observed in this dried Maitake mushroom, and the finish was comparable to that of untreated dried Maitake mushroom. After cooling this to room temperature, it was pulverized with a small blender and extracted with a 20 mM phosphate buffer (pH 6.5), and the proteolytic enzyme activity was measured by the casein-Folin method. As a result, Table 11
As shown in, both the neutral and acidic proteolytic enzyme activities were less than 10% before the heat treatment. Using this maitake mushroom, chawanmushi was prepared by the same raw material formulation and preparation method as in Example 8. When the quality of the obtained chawanmushi was examined, it was found that when the dried Maitake mushroom with reduced proteolytic enzyme activity was added, the smooth texture was equivalent to that without Maitake mushroom, whereas the untreated dried Maitake mushroom was used. In the case of blending with, the coagulation of chawanmushi did not occur even after steaming for 20 minutes. Further, when the dried Maitake mushrooms prepared in the same manner as in Comparative Example 1 were blended, coagulation was normal, but there was a feeling of roughness due to keratinization, and there was no flavor specific to Maitake mushrooms.

[0043]

[Table 11] Table 11 Results of autoclave treatment of maitake mushroom with adjusted water content * Enzyme activity that releases 1 μg of tyrosine per minute is 1
The unit was defined as the unit, and the value per 1 g of the sample dried was defined as the enzyme activity value.

[0044]

INDUSTRIAL APPLICABILITY According to the present invention, dried Maitake mushrooms having reduced proteolytic enzyme activity, a method for producing the same, and uses thereof are provided. This dried Maitake can be used as it is without any pretreatment during cooking, and is practical and excellent in quality. Since this dried maitake mushroom has a reduced proteolytic enzyme activity, it can be used for protein-containing foods, and the function derived from maitake mushrooms can be imparted to these foods.

[Brief description of drawings]

FIG. 1 SD of wheat protein in each dough of Example 5
It is an electrophoretic diagram which shows a S-PAGE result.

[Explanation of symbols]

Lane 1 shows bread dough containing Maitake mushrooms with reduced proteolytic enzyme activity, Lane 2 shows bread dough containing untreated Maitake mushrooms, and Lane 3 shows bread dough without Maitake mushrooms.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Akira Kagaya             Akita City, Akita Prefecture             Within Jojo Kasei Co., Ltd. (72) Inventor Shunzo Inoue             Akita City, Akita Prefecture             Within Jojo Kasei Co., Ltd. (72) Inventor Takahashi Saori             Akita Prefecture Akita City Shinyamachi Sandyori 4-26 Akita             Prefectural Food Research Institute (72) Inventor Keitaro Takahashi             Akita Prefecture Akita City Shinyamachi Sandyori 4-26 Akita             Prefectural Food Research Institute (72) Inventor Kimizo Sato             34, Mishima, Inagawa, Ogatsu-gun, Akita             Kanbun Gonnendo F-term (reference) 4B016 LC02 LE03 LG14 LP03 LP05                       LP08                 4B020 LB02 LC01 LC02 LG01 LK08                 4B032 DB01 DK30 DL06                 4B036 LC01 LC05 LE04 LF19 LH29                 4B046 LA02 LB04 LC01 LC17 LG35

Claims (3)

[Claims] 1. A maitake mushroom dried with a proteolytic enzyme activity reduced to 1/10 or less and a water content of 10% (w / w) or less. 2. The production of maitake mushroom according to claim 1, wherein the maitake mushroom having a water content adjusted to less than 50% (w / w) is heat-treated at a temperature of 80 ° C. or higher and less than 125 ° C. and then dried. Law. 3. A protein-containing food containing the maitake mushroom according to claim 1.