JP2007053924A - Food raw material, method for producing the same, and food comprising the food raw material - Google Patents
Food raw material, method for producing the same, and food comprising the food raw material Download PDFInfo
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この発明は、食品素材、及びその製造方法、及びこの食品素材を添加した食品に関し、更に詳しくは、キノコの遊離アミノ酸を多量に含む食品素材、及びその製造方法、及びこの食品素材を添加した食品に関するものである。 The present invention relates to a food material, a method for producing the same, and a food to which the food material is added. It is about.
キノコ類を野菜や果物と同様の食材として捕らえ、温風乾燥や凍結乾燥などにより乾燥し、これを粉末化したものはすでに存在している。 There are already powdered mushrooms that are caught as foods similar to vegetables and fruits, dried by warm air drying or freeze drying, and the like.
しかしながら、キノコの旨味成分は漠然と考えられているため、旨味成分、特に遊離アミノ酸を最大限に生かすような食品素材（乾燥粉末や濃縮エキス等）、又はその製造方法は検討されていない。
又、栽培キノコ類のいくつかが高濃度の遊離アミノ酸を含むこと、また機能性アミノ酸であるγ−アミノ酪酸（ＧＡＢＡ）及びオルニチンを豊富に含むことは知られておらず、従ってこれらの機能性アミノ酸を生かしたキノコの食品素材は、未だ市場に存在しない。
本発明は、キノコ類に豊富に含まれている遊離アミノ酸、及びγ−アミノ酪酸（ＧＡＢＡ）、オルニチン等の機能性アミノ酸に注目し、これらの物質の含有量の高い新しい食品素材、及びその製造方法、及びこの食品素材を添加して、栄養及び旨味を強化した食品を提供することを目的とするものである。
However, since the umami component of mushrooms is considered vaguely, food materials (dry powder, concentrated extract, etc.) that make the best use of umami components, particularly free amino acids, or methods for producing the same have not been studied.
Also, it is not known that some of the cultivated mushrooms contain a high concentration of free amino acids and that they are rich in the functional amino acids γ-aminobutyric acid (GABA) and ornithine, and therefore their functionality There are no mushroom food ingredients that make use of amino acids on the market.
The present invention focuses on free amino acids abundantly contained in mushrooms, and functional amino acids such as γ-aminobutyric acid (GABA), ornithine, and new food materials having a high content of these substances, and production thereof It is an object of the present invention to provide a method and a food with enhanced nutrition and umami by adding this food material.
本願発明は下記の請求項１〜請求項１２により構成されている。
請求項１： キノコエキス、又はその乾燥物を含むことを特徴とする食品素材。
請求項２： 下記の（Ａ）〜（Ｃ）の工程を順次経ることを特徴とする食品素材。
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物を乾燥する工程
請求項３： 下記の（Ａ）〜（Ｄ）の工程を順次経ることを特徴とする食品素材。
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物からエキス（液状物質）を分離する工程
（Ｄ）前記エキス（液状物質）を濃縮又は乾燥してペースト状にする工程
請求項４： 下記の（Ａ）〜（Ｃ）の工程を順次経ることを特徴とする食品素材の製造方法。
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物を乾燥する工程
請求項５： 下記の（Ａ）〜（Ｄ）の工程を順次経ることを特徴とする食品素材の製造方法。
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物からエキス（液状物質）を分離する工程
（Ｄ）前記エキス（液状物質）を濃縮又は乾燥してペースト状にする工程
請求項６： 乾燥温度が、６０℃以下である請求項１〜請求項５に記載する食品素材の製造方法。
請求項７： キノコがエノキタケ、ブナシメジ、エリンギ、マイタケ、マッシュルーム、ハタケシメジ、ヤマブシタケ、雪嶺茸である請求項１〜請求項６に記載する食品素材の製造方法。
請求項８： キノコに、エノキタケ、マッシュルーム、ハタケシメジ、又はヤマブシタケを用いて、γ−アミノ酪酸を豊富に含有させる請求項１〜請求項６に記載する食品素材の製造方法。
請求項９： キノコに、エノキタケ、ブナシメジ、マッシュルーム、ハタケシメジ、又は雪嶺茸を用いて、オルニチンを豊富に含有させる請求項１〜請求項６に記載する食品素材の製造方法。
請求項１０： キノコに、菌床栽培キノコを使用する請求項１〜請求項９に記載する食品素材の製造方法。
請求項１１： 請求項１〜請求項１０に記載する食品素材を添加して栄養を強化し、かつ呈味性を改善したことを特徴とする食品。
請求項１２： 請求項１〜請求項１０に記載する食品素材を添加して、γ−アミノ酪酸を強化したことを特徴とする食品。
The present invention is constituted by the following claims 1 to 12.
Claim 1: A food material comprising a mushroom extract or a dried product thereof.
[2] A food material characterized by sequentially performing the following steps (A) to (C).
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of drying the pulverized product Claim 3: Steps (A) to (D) below are sequentially passed. A food material characterized by
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of separating an extract (liquid substance) from the pulverized product (D) Concentrating or drying the extract (liquid substance) To make a paste. Claim 4: A method for producing a food material characterized by sequentially performing the following steps (A) to (C).
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of drying the pulverized product Claim 5: Steps (A) to (D) below are sequentially passed. A method for producing a food material characterized by the above.
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of separating an extract (liquid substance) from the pulverized product (D) Concentrating or drying the extract (liquid substance) And making it into a paste. Claim 6: The drying temperature is 60 ° C or less. The method for producing a food material according to any one of claims 1 to 5.
[7] The method for producing a food material according to any one of [1] to [6] above, wherein the mushrooms are enokitake, beech shimeji, eringi, maitake, mushroom, hatake shimeji, yamabushitake, and snow lees.
[8] The method for producing a food material according to any one of [1] to [6], wherein the mushroom is rich in γ-aminobutyric acid using enokitake mushroom, mushroom, hatake shimeji, or yamabushitake.
[9] The method for producing a food material according to [1] to [6], wherein the mushroom is rich in ornithine using enokitake mushrooms, beech shimeji mushrooms, mushrooms, hatake shimeji mushrooms, or snow lees.
[10] The method for producing a food material according to any one of [1] to [9], wherein a fungus bed cultivation mushroom is used as the mushroom.
[11] A food characterized in that the food material according to any one of [1] to [10] is added to enhance nutrition and improve taste.
[12] A food characterized in that the food material according to any one of [1] to [10] is added to strengthen γ-aminobutyric acid.
本願発明を以上のように構成する理由は、下記の通りである。
（ａ）生のキノコの子実体（特に、エノキタケ、ブナシメジ、エリンギ、マイタケ、マッシュルーム、ハタケシメジ、ヤマブシタケ、又は雪嶺茸等の菌床栽培品）には、多量の遊離アミノ酸が含有されていることが判明したこと。
（ｂ）これらのキノコ中の成分を、遊離アミノ酸を的（ターゲット）にして濃縮すれば、天然物であるキノコ由来の遊離アミノ酸を高濃度に含有する食品素材が得られる。この食品素材の遊離アミノ酸含有量は、市販されている酵母エキスに充分匹敵するので、栄養的に優れ、旨味を付与することができる、従来存在しなかった食品素材が得られること（請求項１、請求項７、請求項１１）。
（ｃ）キノコの子実体を凍結した後、そのまま粉砕すると、キノコの細胞膜を効率よく破壊すことができる。そのため、前記粉砕物を乾燥し、又は搾汁して乾燥するだけで、キノコの細胞質中の遊離アミノ酸を高濃度に含有する食品素材が容易に得られること（請求項２〜請求項５）。
（ｄ）栽培キノコの中には、機能性アミノ酸として注目されているγ−アミノ酪酸（ＧＡＢＡ）が多量に含まれているもの（特にエノキタケ、マッシュルーム、ヤマブシタケ）があることが判明した。従って、これを高濃度に含む本願発明に係る食品素材の提供は、ヒトが必要とする量（例えば、精神安定作用、血圧低下作用に効果があるとされる１０ｍｇ程度）を容易に摂取することが可能になること（請求項８、請求項１２）。
（ｅ）栽培キノコの中には、筋肉合成の促進、肥満予防、肝臓障害の改善等に効果があるオルニチンが多量に含まれているもの（ブナシメジ、ハタケシメジ、マッシュルーム、エノキタケ、雪嶺茸）があることが判明した。よって、これらを濃縮して製造した本願発明に係る食品素材のオルニチン含有量は、他の食品素材でオルニチン含有量が一番多いとされる冷凍シジミエキスのオルニチン含有量を超えること（請求項９）。
（ｆ）キノコは、天然品よりも菌床栽培品の方が、遊離アミノ酸を豊富に含むことが判明したこと（請求項１０）。
The reason why the present invention is configured as described above is as follows.
(A) The fruit bodies of raw mushrooms (especially enokitake, beech shimeji, eringi, maitake, mushrooms, mushroom shimeji, yamabushitake or fungus bed cultivated products such as snow lees) must contain a large amount of free amino acids. It turns out.
(B) If the components in these mushrooms are concentrated with the free amino acid as the target (target), a food material containing a free amino acid derived from a mushroom, which is a natural product, at a high concentration can be obtained. Since the free amino acid content of this food material is sufficiently comparable to commercially available yeast extracts, it is possible to obtain a food material that has been nutritionally superior and can impart umami, which did not exist in the past (claim 1). , Claim 7 and Claim 11).
(C) When mushroom fruit bodies are frozen and then crushed as they are, the cell membrane of mushrooms can be efficiently destroyed. Therefore, a food material containing a high concentration of free amino acids in the cytoplasm of mushrooms can be easily obtained simply by drying or squeezing and drying the pulverized product (claims 2 to 5).
(D) It has been found that some cultivated mushrooms contain a large amount of γ-aminobutyric acid (GABA), which is attracting attention as a functional amino acid (particularly enokitake, mushrooms, yamabushitake). Therefore, the provision of the food material according to the present invention containing this in a high concentration easily takes in the amount required by humans (for example, about 10 mg which is considered to be effective for tranquilizing action and blood pressure lowering action). (Claim 8 and Claim 12).
(E) Some cultivated mushrooms contain a large amount of ornithine that is effective in promoting muscle synthesis, preventing obesity, improving liver damage, etc. (Bunashimeji, Hatakeshimeji, mushrooms, enokitake, snow lees) It has been found. Therefore, the ornithine content of the food material according to the present invention produced by concentrating these exceeds the ornithine content of the frozen swordfish extract, which is said to have the highest ornithine content among other food materials (claim 9). ).
(F) Mushrooms were found to be richer in free amino acids in the fungus-cultivated product than in the natural product (claim 10).
本願発明に使用するキノコは、食用のキノコであればその種類を問わないが、主として下記のキノコの菌床栽培品が適している。
（イ）エノキタケ（Ｆｌａｍｍｕｌｉｎａ ｖｅｌｕｔｉｐｅｓ）
（ロ）ブナシメジ（Ｈｙｐｓｉｚｉｇｕｓ ｍａｒｍｏｒｅｕｓ）
（ハ）エリンギ（Ｐｌｅｕｒｏｔｕｓ ｅｒｙｎｇｉｉ）
（ニ）マイタケ（Ｇｒｉｆｏｌａ ｆｒｏｎｄｏｓａ）
（ホ）マッシュルーム（Ａｇａｒｉｃｕｓ ｂｉｓｐｏｒｕｓ）
（ヘ）ハタケシメジ（Ｌｙｏｐｈｙｌｌｕｍ ｄｅｃａｓｔｅｓ）
（ト）ヤマブシタケ（Ｈｅｒｉｃｉｕｍ ｅｒｉｎａｃｅｕｍ）
（チ）雪嶺茸（パイリング：Ｐｌｅｕｒｏｔｕｓ ｎｅｂｒｏｄｅｎｓｉｓ）
The type of mushroom used in the present invention is not limited as long as it is an edible mushroom, but the following mushroom fungus cultivation is mainly suitable.
(I) Enokitake (Flamulina velutipes)
(B) Beizhimeji (Hypsizigus marmoreus)
(C) Elingi (Pleurotus eringii)
(D) Maitake mushroom (Grifola frontosa)
(E) Mushroom (Agaricus bisporus)
(F) Hatake shimeji (Lyophyllum decades)
(G) Yamabushitake (Hericium erinaceum)
(Chi) Snow crab (Piling: Pleurotus nebrodensis)
本願発明に係る食品素材、及びその製造方法、及びこの食品素材を添加した食品によれば、下記の優れた効果を得ることが可能となる。
（ａ）酵母エキスに匹敵する総遊離アミノ酸（天然物）を含有する食品素材を提供することが可能となる。従って、栄養的に優れ、旨味を付与することができる食品素材を提供することが可能となる。
（ｂ）酵母エキスには少ない天然のγ−アミノ酪酸（ＧＡＢＡ）やオルニチン等を高濃度に含有する食品素材を提供することが可能となる。
（ｃ）本願発明に係る食品素材を、例えば、味噌、醤油等に添加することにより、天然のγ−アミノ酪酸（ＧＡＢＡ）やオルニチン等の生理活性物質の必要量を容易に摂取することが可能となる。
According to the food material according to the present invention, the manufacturing method thereof, and the food to which the food material is added, the following excellent effects can be obtained.
(A) It is possible to provide a food material containing a total free amino acid (natural product) comparable to a yeast extract. Therefore, it is possible to provide a food material that is nutritionally excellent and can impart umami.
(B) It is possible to provide a food material containing a high concentration of natural γ-aminobutyric acid (GABA), ornithine and the like in yeast extract.
(C) By adding the food material according to the present invention to, for example, miso or soy sauce, it is possible to easily ingest the necessary amount of a physiologically active substance such as natural γ-aminobutyric acid (GABA) or ornithine. It becomes.
生キノコを下記のように処理し、全自動アミノ酸分析機により、遊離アミノ酸を測定した。
（１）生キノコの絞り汁：
生キノコの子実体（生）を庖丁で５ｍｍ角程度の大きさに切り刻み、使い捨て注射器のシリンダーに詰めて圧縮し、絞り汁を得た。
（２）子実体の乾燥粉末及び凍結粉砕抽出エキスペーストの調製
（イ）凍結乾燥品粉末：
生キノコの子実体を凍結乾燥機（ＦＲＤ−５０、Ｍ岩城ガラス株式会社）で凍結乾燥した後、ミル（ＴＭ８０７、株式会社テスコム）で粉末化した。
（ロ）熱乾燥品：
生キノコの子実体を乾熱滅菌器（ＳＨ４２、ヤマト科学株式会社）を用いて６０℃
と１２０℃で２４時間熱乾燥を行い、それぞれの乾燥子実体をミルで粉末化した。
（ハ）凍結粉砕粉末乾燥品：
生キノコの子実体を０．５〜１ｃｍの程度の長さに切り刻み、冷凍庫（チェストフリーザーＨＦ−１０ＣＧ，三洋電機株式会社）で凍結させた。凍結したままミル（ＴＭ８０７、株式会社テスコム）で粉砕し、粉砕物を乾熱滅菌器（ＳＨ４２、ヤマト科学株式会社）を用いて６０℃、８０℃、１００℃、１２０℃で２４時間熱乾燥させた。凍結粉砕物の乾燥では、８０℃以上になると全体が急速に白濁し、１２０℃では炭化した。凍結粉砕物の乾燥は、６０℃以下の温度で行うことが望ましい。
Raw mushrooms were processed as follows, and free amino acids were measured by a fully automatic amino acid analyzer.
(1) Fresh mushroom juice:
The fruit body (raw) of raw mushrooms was cut into a size of about 5 mm square with a knife, packed into a cylinder of a disposable syringe and compressed to obtain juice.
(2) Preparation of dried fruit body powder and freeze-pulverized extract paste (a) Lyophilized powder:
The fruit body of the raw mushroom was freeze-dried with a freeze dryer (FRD-50, M Iwaki Glass Co., Ltd.) and then powdered with a mill (TM807, Tescom Co., Ltd.).
(B) Heat-dried product:
Use fresh heat sterilizer (SH42, Yamato Science Co., Ltd.) 60 m
And dried at 120 ° C. for 24 hours, and each dried fruit body was pulverized with a mill.
(C) Frozen ground powder dry product:
The fruit body of the raw mushroom was cut into a length of about 0.5 to 1 cm and frozen in a freezer (chest freezer HF-10CG, Sanyo Electric Co., Ltd.). While frozen, it is pulverized with a mill (TM807, Tescom Co., Ltd.), and the pulverized product is thermally dried at 60 ° C, 80 ° C, 100 ° C, 120 ° C for 24 hours using a dry heat sterilizer (SH42, Yamato Scientific Co., Ltd.). It was. When the frozen pulverized product was dried, the whole rapidly became cloudy at 80 ° C. or higher, and carbonized at 120 ° C. It is desirable to dry the freeze-ground product at a temperature of 60 ° C. or lower.
（３）凍結粉砕抽出エキス、及び凍結粉砕抽出エキスペースト
（イ）凍結粉砕抽出エキス：
生キノコの子実体を０．５〜１ｃｍの程度の長さに切り刻み、冷凍庫（チェストフリーザーＨＦ−１０ＣＧ，三洋電機株式会社）で凍結させた。この粉砕物を使い捨て注射器のシリンダーに詰めて圧縮あるいは５０ｍｌの遠心チューブに入れて遠心機（ＣＮ−１０５０、アズワン株式会社）を用い、約３０００×ｇで遠心して液体部分を回収した（凍結粉砕抽出エキス）。
（ロ）凍結粉砕抽出エキスペースト：
前記（イ）の凍結粉砕抽出エキスを６０℃で２４時間熱乾燥した（水分約５％）。
凍結粉砕抽出エキス乾燥では、８０℃以上になると全体が急速に白濁し、１２０℃では炭化した。凍結粉砕抽出エキスの乾燥は、６０℃以下の温度で行うことが望ましい。
(3) Freeze-ground extract and Freeze-ground extract extract (i) Freeze-ground extract:
The fruit body of the raw mushroom was cut into a length of about 0.5 to 1 cm and frozen in a freezer (chest freezer HF-10CG, Sanyo Electric Co., Ltd.). This pulverized product is packed in a cylinder of a disposable syringe and compressed or placed in a 50 ml centrifuge tube and centrifuged at about 3000 × g using a centrifuge (CN-1050, ASONE Co., Ltd.) to recover the liquid portion (freeze pulverization extraction) extract).
(B) Freeze-pulverized extract paste:
The freeze-pulverized extract of (i) was heat-dried at 60 ° C. for 24 hours (water content of about 5%).
In freeze-pulverized extract extract drying, the whole rapidly became cloudy at 80 ° C. or higher, and carbonized at 120 ° C. It is desirable to dry the freeze-pulverized extract at a temperature of 60 ° C. or lower.
（４）アミノ酸分析用サンプルの調製
（ａ）生キノコの絞り汁
前記（１）の絞り汁をポアサイズ０．２μｍのフィルターで濾過し、ロ液をサンプル希釈液（クエン酸リチウム緩衝液：６．９ｇ／Ｌクエン酸リチウム（４Ｈ２Ｏ）、１．３ｇ／Ｌ塩化リチウム、８．８ｇ／Ｌクエン酸、４．０ｍｌ／Ｌ塩酸、４０．０ｍｌ／Ｌエタノール、３．１ｍｌ／Ｌ ＢＲＩＪ−３５（２０％）、２．５ｍｌ／Ｌチオジグリコール、０．１ｍｌ／Ｌ ｎ−カプリル酸（日本電子株式会社で販売））で適宜希釈して調製した。
（ｂ）凍結乾燥品、熱乾燥品、及び凍結粉砕粉末乾燥品
前記（２）の（イ）〜（ハ）の乾燥品粉末を、８０℃、４０分間熱水抽出を行い、抽出液をポアサイズ０．２μｍのフィルターでロ過した。ロ液を前記（ａ）と同じサンプル希釈液で適宜希釈して調製した。
（ｃ）凍結粉砕抽出エキス
前記（３）の（イ）の凍結粉砕抽出エキスをポアサイズ０．２μｍのフィルターでロ過した。ロ液を前記（ａ）と同じサンプル希釈液で適宜希釈して調製した。
（ｄ）凍結粉砕抽出エキスペースト
前記（３）の（ロ）の凍結粉砕抽出エキスペーストを、８０℃、４０分間熱水抽出を行い、抽出液をポアサイズ０．２μｍのフィルターでロ過した。ロ液を前記（ａ）と同じサンプル希釈液で適宜希釈して調製した。
(4) Preparation of sample for amino acid analysis (a) Fresh mushroom juice The juice of (1) is filtered through a filter having a pore size of 0.2 μm, and the filtrate is diluted with a sample diluent (lithium citrate buffer: 6. 9 g / L lithium citrate (4H 2 O), 1.3 g / L lithium chloride, 8.8 g / L citric acid, 4.0 ml / L hydrochloric acid, 40.0 ml / L ethanol, 3.1 ml / L BRIJ-35 (20%), 2.5 ml / L thiodiglycol, 0.1 ml / L n-caprylic acid (sold by JEOL Ltd.)).
(B) Freeze-dried product, heat-dried product, and freeze-dried powder dried product The dried product powders of (2) to (c) above are subjected to hot water extraction at 80 ° C. for 40 minutes, and the extract is pore-sized. Filtered with a 0.2 μm filter. The solution was prepared by appropriately diluting with the same sample diluent as (a) above.
(C) Freeze-pulverized extract The above-mentioned freeze-pulverized extract of (3) was passed through a filter having a pore size of 0.2 μm. The solution was prepared by appropriately diluting with the same sample diluent as (a) above.
(D) Frozen ground extract extract paste The frozen ground extract extract paste of (3) was subjected to hot water extraction at 80 ° C. for 40 minutes, and the extract was filtered with a filter having a pore size of 0.2 μm. The solution was prepared by appropriately diluting with the same sample diluent as (a) above.
（５）アミノ酸分析
適宜希釈して調製したサンプル５０μｌを、全自動アミノ酸分析機（ＪＬＣ−５００／Ｖ、日本電子株式会社）に注入して分析を行った。装置の操作は付属の操作マニュアルに従った。
(5) Amino acid analysis 50 μl of an appropriately diluted sample was injected into a fully automatic amino acid analyzer (JLC-500 / V, JEOL Ltd.) for analysis. The operation of the device followed the attached operation manual.
＜アミノ酸の分析結果＞
下記の表１に、エノキタケとハタケシメジについて、生キノコの絞り汁と凍結粉砕抽出エキスの遊離アミノ酸含有量を示す。
表１の結果によれば、「凍結粉砕抽出エキス」は、両者とも、「生キノコの絞り汁」に比較して高濃度に遊離アミノ酸を含有していることがわかる。
<Amino acid analysis results>
Table 1 below shows the free amino acid content of raw mushroom juice and freeze-pulverized extract for Enokitake and Hatakeshimeji.
According to the results in Table 1, it can be seen that both the “frozen pulverized extract” contained free amino acids at a higher concentration than the “raw mushroom juice”.
下記の表２に、各種栽培キノコ（エノキタケ、ブナシメジ、エリンギ、マイタケ、マッシュルーム、ハタケシメジ、ヤマブシタケ、雪嶺茸）の凍結粉砕抽出エキスの遊離アミノ酸含有量を示す。いずれのキノコも、遊離アミノ酸を多量に含んでいることがわかる。 Table 2 below shows the free amino acid content of freeze-pulverized extract extracts of various cultivated mushrooms (enokitake, bunashimeji, eringi, maitake, mushrooms, hatakeshimeji, yamabushitake, snow lees). It can be seen that all mushrooms contain a large amount of free amino acids.
下記の表３に、栽培エノキタケ乾燥加工品の遊離アミノ酸含有量の分析結果を示す。
表３の結果によれば、本願発明に係る生子実体の凍結粉砕粉末乾燥品、及び生子実体の凍結粉砕抽出エキスペーストには、遊離アミノ酸を特に高濃度に含有していることがわかる。
Table 3 below shows the analysis results of the free amino acid content of the cultivated enokitake mushroom dry processed product.
According to the results of Table 3, it can be seen that the freeze-pulverized powder dried product of the fruiting bodies and the freeze-pulverized extract paste of the fruiting bodies according to the present invention contain a particularly high concentration of free amino acids.
下記の表４に、各種栽培キノコ（エノキタケ、ブナシメジ、マッシュルーム、ハタケシメジ、ヤマブシタケ）の凍結粉砕抽出エキスペースト（６０℃乾燥）の遊離アミノ酸含有量と市販の酵母エキスの遊離アミノ酸含有量の分析結果を示す。
表４の結果によれば、各種キノコから総遊離アミノ酸量として非常に高い値を有するペーストが得られることがわかる。すなわち、市販の酵母エキスの遊離アミノ酸量に勝るとも劣らない。
なお、表４の第１列の「エノキタケ」は、表３の第６列の「凍結粉砕抽出エキスペースト」と同一の試料である。
Table 4 below shows the analysis results of free amino acid content of freeze-pulverized extract paste (dried at 60 ° C.) of various cultivated mushrooms (enokitake, beech shimeji, mushrooms, hatake shimeji, yamabushitake) and commercial yeast extract. Show.
According to the results in Table 4, it can be seen that a paste having a very high value as the total amount of free amino acids can be obtained from various mushrooms. That is, it is not inferior to the free amino acid content of commercially available yeast extract.
In addition, “Enokitake” in the first column of Table 4 is the same sample as “Freeze-pulverized extract paste” in the sixth column of Table 3.
下記の表５に、天然及び栽培エノキタケ凍結粉砕抽出エキスの遊離アミノ酸含有量の分析結果を示す。理由は、必ずしも明確ではないが、天然品に比較して、栽培品は総遊離アミノ酸量が高い値を示し、中でも機能性アミノ酸として注目されているγ−アミノ酪酸（ＧＡＢＡ）及びオルニチンが極めて多量に含まれていることがわかる。 Table 5 below shows the analysis results of the free amino acid content of natural and cultivated enokitake freeze-pulverized extract. The reason is not necessarily clear, but the cultivated product has a high total free amino acid value compared to the natural product. Among them, γ-aminobutyric acid (GABA) and ornithine, which are attracting attention as functional amino acids, are extremely high. It can be seen that
次に、本願発明に係る食品素材の用途例を示す。
エノキタケには、作用物質は同定されていないが、抗高血圧症効果作用があることがラットの実験で証明されている（例えば、特開２００４−８９１２８：発明の名称：エノキタケ株及びそれを用いた高血圧症治療剤）。
又、特定保健用食品として認可されているヤクルト本社販売のプレティオ１本（１０ｍｇ／１００ｍｌ／本のＧＡＢＡを含む。）を毎日飲み続けると、軽度高血圧や正常高値の人の血圧が上で１０ｍｍＨｇ、下で５ｍｍＨｇ程度低下するとされている。
以上のことは、計算上、本願発明に係る食品素材であるエノキタケ凍結粉砕抽出エキスを８ｍｌ／日、凍結粉砕粉末乾燥品を１．６ｇ／日、凍結粉砕抽出エキスペーストを０．８ｇ／日摂取するだけでＧＡＢＡを１０ｍｇ以上／日摂取することができることを示している。
Next, application examples of the food material according to the present invention will be shown.
Enokitake has not been identified as an active substance, but it has been proved in rat experiments that it has an antihypertensive effect (for example, Japanese Patent Application Laid-Open No. 2004-89128: Title of invention: Enokitake and its use) Antihypertensive agent).
In addition, if you continue to drink a daily pleio (including 10mg / 100ml / bottle GABA) sold by Yakult Honsha, which is approved as a food for specified health use, the blood pressure of a person with mild or high normal blood pressure is 10mmHg, It is said that it is lowered by about 5 mmHg.
The above is calculated by taking 8 ml / day of Enokitake frozen pulverized extract, which is a food material according to the present invention, 1.6 g / day of frozen pulverized powder dried product, and 0.8 g / day of frozen pulverized extract paste. This shows that GABA can be ingested at a dose of 10 mg or more per day.
具体的には以下のような食品を製造すれば、１食分に対し、１０ｍｇ以上のＧＡＢＡを含有させることができる。
（１）味噌汁用調味味噌
味噌汁は塩分０．８％、１５０ｍｌ／杯として、塩分１２％の味噌を使用するとすれば、
（ａ）味噌１０ｇを８ｍｌ以上の凍結粉砕抽出エキスで溶いた半液状味噌
（ｂ）味噌１０ｇに凍結粉砕粉末乾燥品１．６ｇ以上を混ぜ込んだもの
（ｃ）味噌１０ｇに凍結粉砕抽出エキスペーストを０．８ｇ以上混ぜ込んだもの
は、１０ｍｇ以上のＧＡＢＡを含有することになる。
又、味噌の総遊離アミノ酸量は約３０００ｍｇ／１００ｇなので、前記（ａ）〜（ｃ）の
ような調味味噌を作れば、総遊離アミノ酸量を１．２５倍以上増量させることができるので、
旨味を付与し、風味の改善にも役立つ。
（２）液体ス−プ類
缶入りスープのような液状スープの場合、缶１本分に凍結粉砕抽出エキスを８ｍｌ以上もしくは凍結粉砕粉末乾燥品を１．６ｇ以上又は凍結粉砕抽出エキスペーストを０．８ｇ以上加える。
（３）粉末スープ類
従来の粉末状のスープの素1杯分に凍結粉砕粉末乾燥品を１．６以上、凍結粉砕抽出エキスペーストを０．８ｇ以上加える。
（４）インスタントカレー、シチュー
固形のルー1皿分（約２０ｇ）の原料に凍結粉砕抽出エキスを８ｍｌ以上、もしくは凍結粉砕粉末乾燥品を１．６ｇ以上、又は凍結粉砕抽出エキスペーストを０．８ｇ以上加えて固める。
（５）なめ茸
１食で３０ｇ食べると仮定すると、内容量１５０ｇの製品に対して凍結粉砕抽出エキス４０ｍｌ以上もしくは凍結粉砕粉末乾燥品を８ｇ以上又は凍結粉砕抽出エキスペーストを４ｇ以上加える。なめ茸のきのこはエノキタケなので、醤油を凍結粉砕抽出エキスで薄めたものもしくは醤油に凍結粉砕粉末乾燥品又は凍結粉砕抽出エキスペーストを数グラム〜数十グラム溶かしたものをベース調味液として用いれば、エノキタケの旨味、風味の強いなめ茸ができる。
Specifically, if the following food is produced, 10 mg or more of GABA can be contained per serving.
(1) Seasoning miso for miso soup The miso soup is 0.8% salt, 150ml / cup, and if you use 12% salt miso,
(A) Semi-liquid miso prepared by dissolving 10 g of miso with 8 ml or more of freeze-pulverized extract (b) 10 g of miso mixed with 1.6 g or more of freeze-pulverized powder dried product (c) 10 g of miso freeze-pulverized extract extract paste The mixture of 0.8 g or more contains 10 mg or more GABA.
Also, since the total amount of free amino acids in miso is about 3000 mg / 100 g, the total amount of free amino acids can be increased by 1.25 times or more by making a miso miso as in (a) to (c) above.
Adds umami and helps to improve flavor.
(2) Liquid Supers For liquid soups such as canned soups, 8 ml or more of freeze-pulverized extract extract or 1.6 g or more of freeze-pulverized powder dry product or 0 Add more than 8g.
(3) Powdered soups Add 1.6 or more of freeze-pulverized powder dry product and 0.8 g or more of freeze-pulverized extract paste to one cup of conventional powdered soup.
(4) Instant curry, stew 8 ml or more of freeze-pulverized extract or 1.6 g or more of freeze-pulverized powder dried product or 0.8 g of freeze-pulverized extract paste as raw material for one plate of solid roux (about 20 g) Add more and harden.
(5) Name candy Assuming that 30g is eaten in one meal, 40g or more of freeze-pulverized extract or 8g or more of dried freeze-pulverized powder extract or 4g or more of freeze-pulverized extract paste is added to a 150g product. Since the name mushroom mushroom is enokitake, soy sauce diluted with freeze-pulverized extract extract or freeze-pulverized powder dried product or freeze-pulverized extract extract paste dissolved in several grams to tens of grams in soy sauce, used as a base seasoning liquid, Can produce enokitake mushrooms with a strong flavour.
Claims (12)
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物を乾燥する工程 A food material characterized by sequentially performing the following steps (A) to (C).
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of drying the pulverized product
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物からエキス（液状物質）を分離する工程
（Ｄ）前記エキス（液状物質）を濃縮又は乾燥してペースト状にする工程 A food material characterized by sequentially performing the following steps (A) to (D).
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of separating an extract (liquid substance) from the pulverized product (D) Concentrating or drying the extract (liquid substance) Process to paste
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物を乾燥する工程 The manufacturing method of the foodstuff material characterized by passing through the process of following (A)-(C) sequentially.
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of drying the pulverized product
（Ａ）生のキノコを凍結する工程
（Ｂ）凍結したキノコをそのまま粉砕する工程
（Ｃ）前記粉砕物からエキス（液状物質）を分離する工程
（Ｄ）前記エキス（液状物質）を濃縮又は乾燥してペースト状にする工程 The manufacturing method of the foodstuff material characterized by passing through the process of following (A)-(D) sequentially.
(A) Step of freezing raw mushrooms (B) Step of pulverizing frozen mushrooms as they are (C) Step of separating an extract (liquid substance) from the pulverized product (D) Concentrating or drying the extract (liquid substance) Process to paste
A food comprising the γ-aminobutyric acid fortified by adding the food material according to claim 1.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009039082A (en) * | 2007-08-13 | 2009-02-26 | Acera:Kk | METHOD FOR PRODUCING MUSHROOM CONTAINING MUCH gamma-AMINOBUTYRIC ACID, MUSHROOM CONTAINING MUCH gamma-AMINOBUTYRIC ACID, FOOD RAW MATERIAL CONTAINING MUCH gamma-AMINOBUTYRIC ACID AND FOODSTUFF ENRICHED WITH gamma-AMINOBUTYRIC ACID |
| JP2012090560A (en) * | 2010-10-27 | 2012-05-17 | Naganoken Noson Kogyo Kenkyusho | Mayonnaise composition |
| JP2012187068A (en) * | 2011-03-11 | 2012-10-04 | Hokkaido Research Organization | γ-AMINO BUTYRIC ACID-CONTAINING FOOD, AND METHOD FOR PRODUCING THE SAME |
| JP2016220625A (en) * | 2015-05-29 | 2016-12-28 | キユーピー株式会社 | Acidic liquid seasoning |
-
2005
- 2005-08-23 JP JP2005240561A patent/JP2007053924A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009039082A (en) * | 2007-08-13 | 2009-02-26 | Acera:Kk | METHOD FOR PRODUCING MUSHROOM CONTAINING MUCH gamma-AMINOBUTYRIC ACID, MUSHROOM CONTAINING MUCH gamma-AMINOBUTYRIC ACID, FOOD RAW MATERIAL CONTAINING MUCH gamma-AMINOBUTYRIC ACID AND FOODSTUFF ENRICHED WITH gamma-AMINOBUTYRIC ACID |
| JP2012090560A (en) * | 2010-10-27 | 2012-05-17 | Naganoken Noson Kogyo Kenkyusho | Mayonnaise composition |
| JP2012187068A (en) * | 2011-03-11 | 2012-10-04 | Hokkaido Research Organization | γ-AMINO BUTYRIC ACID-CONTAINING FOOD, AND METHOD FOR PRODUCING THE SAME |
| JP2016220625A (en) * | 2015-05-29 | 2016-12-28 | キユーピー株式会社 | Acidic liquid seasoning |
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