JP2019149959A - Production method of shiitake extract, and shelf life improver containing shiitake extract - Google Patents
Production method of shiitake extract, and shelf life improver containing shiitake extract Download PDFInfo
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- Cereal-Derived Products (AREA)
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Abstract
Description
本発明は、抗菌用の椎茸エキスの製造方法およびその椎茸エキスを含有する日持向上剤に関する。 The present invention relates to a method for producing an antibacterial shiitake extract and a shelf life improving agent containing the shiitake extract.
従来食品の保存には、ポリリジンやしらこたん白抽出物などの保存料、または酢酸ナトリウム、グリシン、グリセリン脂肪酸エステル、チアミンラウリル硫酸塩、リゾチームなどの日持向上剤が用いられている。保存料については安全性に対する懸念が広まったことで、現在は日持向上剤の利用が多くなっている。しかし、従来の日持向上剤は保存料よりも微生物に対する静菌効果が弱いことから、保存料と同等の静菌効果を得るためには保存料よりも添加量を多くせざるを得ず、味覚に悪影響を及ぼし得る点が指摘されている。 Conventional food preservation uses preservatives such as polylysine and shirako protein extract, or shelf-life improvers such as sodium acetate, glycine, glycerin fatty acid ester, thiamine lauryl sulfate, and lysozyme. With regard to preservatives, concerns about safety have spread, and the use of shelf life improvers is increasing. However, since the conventional shelf-life improving agent has a weaker bacteriostatic effect than the preservative, in order to obtain a bacteriostatic effect equivalent to the preservative, it must be added more than the preservative, It has been pointed out that it can adversely affect the taste.
このように、従来、日持向上剤は、その味覚への影響からある一定量までしか食品に添加できないため、その静菌効果は限定的でしかなかった。したがって、極力味覚に影響を与えず、かつ良好な静菌効果を発揮する日持向上剤が望まれている。 Thus, since the shelf life improving agent can be added to foods only up to a certain amount because of its influence on taste, its bacteriostatic effect has been limited. Therefore, a shelf life improving agent that does not affect the taste as much as possible and exhibits a good bacteriostatic effect is desired.
本発明は、味の影響が少なく、かつ良好な静菌効果を発揮する日持向上剤を提供することを目的とする。 An object of the present invention is to provide a shelf life improving agent that is less influenced by taste and exhibits a good bacteriostatic effect.
本発明は、抗菌用椎茸エキスの製造方法を提供し、この方法は、０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程を含む。 The present invention provides a method for producing antibacterial shiitake extract, which is obtained by immersing shiitake mushrooms in water that is higher than 0 ° C. and lower than or equal to 20 ° C. The process of performing is included.
１つの実施形態では、上記溶媒は１℃〜１５℃である。 In one embodiment, the solvent is 1 ° C to 15 ° C.
１つの実施形態では、上記椎茸は乾燥椎茸である。 In one embodiment, the shiitake mushroom is a dried shiitake mushroom.
１つの実施形態では、上記乾燥椎茸は、２０℃〜８５℃で乾燥された椎茸である。 In one embodiment, the dried shiitake is shiitake dried at 20 ° C to 85 ° C.
１つの実施形態では、上記抽出工程は、５時間〜７２時間行われる。 In one embodiment, the extraction step is performed for 5 hours to 72 hours.
１つの実施形態では、上記製造方法は、上記抽出工程により得られた溶液を濃縮する工程をさらに含む。 In one embodiment, the manufacturing method further includes a step of concentrating the solution obtained by the extraction step.
本発明はまた、抗菌用椎茸エキスおよび日持向上成分を含む、日持向上剤を提供する。 The present invention also provides a shelf life improving agent comprising an antibacterial shiitake extract and a shelf life improving component.
１つの実施形態では、上記椎茸エキスが上記製造方法により製造される。 In one embodiment, the shiitake extract is produced by the production method.
１つの実施形態では、上記抗菌用椎茸エキスは、適用される食品の重量に対して０．００２５〜０．１％の量で該食品に適用される。 In one embodiment, the antibacterial shiitake extract is applied to the food in an amount of 0.0025 to 0.1% based on the weight of the food applied.
１つの実施形態では、上記日持向上成分は、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、リゾチーム、カラシ抽出物、キトサン、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、モウソウチク乾留物、ユッカフォーム抽出物、ローズマリー抽出物および醸造酢からなる群から選択される少なくとも１つを含む。 In one embodiment, the shelf-life improving component is sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, oregano extract, licorice extract, clove extract, perilla extract, horseradish. Extract, tea extract, grape skin extract, propolis extract, Moso bamboo extract, lysozyme, mustard extract, chitosan, enzymatically decomposed apple extract, ginger extract, sage extract, red pepper aqueous extract, grape seed extract At least one selected from the group consisting of products, moso-chiku distillate, yucca foam extract, rosemary extract and brewed vinegar.
本発明はさらに、日持向上剤の製造方法を提供し、この方法は、上記製造方法により製造した抗菌用椎茸エキスと、日持向上成分とを混合する工程を含む。 The present invention further provides a method for producing a shelf life improving agent, which method comprises a step of mixing the antibacterial shiitake extract produced by the above production method and a shelf life improving component.
１つの実施形態では、上記日持向上成分は、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、リゾチーム、カラシ抽出物、キトサン、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、モウソウチク乾留物、ユッカフォーム抽出物、ローズマリー抽出物および醸造酢からなる群から選択される少なくとも１つを含む。 In one embodiment, the shelf-life improving component is sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, oregano extract, licorice extract, clove extract, perilla extract, horseradish. Extract, tea extract, grape skin extract, propolis extract, Moso bamboo extract, lysozyme, mustard extract, chitosan, enzymatically decomposed apple extract, ginger extract, sage extract, red pepper aqueous extract, grape seed extract At least one selected from the group consisting of products, moso-chiku distillate, yucca foam extract, rosemary extract and brewed vinegar.
本発明はさらに、食品の日持を向上させる方法を提供し、この方法は、
抗菌用椎茸エキスおよび日持向上成分を、適用される食品の重量に対して０．００２５〜０．１％：０．３〜５％の量で該食品に適用する工程を含む。
The present invention further provides a method for improving the shelf life of a food product, the method comprising:
Applying antibacterial shiitake extract and shelf life component to the food in an amount of 0.0025 to 0.1%: 0.3 to 5% based on the weight of the food applied.
本発明はさらに、食品の日持を向上させる方法を提供し、この方法は、
抗菌用椎茸エキスおよび日持向上成分を０．０１〜０．５ｗ／ｗ％：０．５〜５ｗ／ｗ％の濃度で含む浸漬液中に、該食品またはその原材料食物を浸漬する工程を含む。
The present invention further provides a method for improving the shelf life of a food product, the method comprising:
A step of immersing the food or its raw material food in an immersion liquid containing the antibacterial shiitake extract and the shelf-life improving component at a concentration of 0.01 to 0.5 w / w%: 0.5 to 5 w / w% .
本発明によれば、多様な菌に抗菌性を発揮し得る椎茸エキスを製造することができる。さらに、本発明によれば、このような椎茸エキスを用いて、食品への味に極力影響を与えず、かつ良好な静菌効果を発揮する日持向上剤が提供される。 According to the present invention, a shiitake extract that can exhibit antibacterial properties against various bacteria can be produced. Furthermore, according to the present invention, there is provided a shelf life improving agent that uses such a shiitake extract and exerts a good bacteriostatic effect without affecting the taste to food as much as possible.
（抗菌用椎茸エキスの製造）
本発明は、抗菌用椎茸エキスの製造方法を提供し、この方法は、０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程（本明細書において「抽出工程」ともいう）を含む。
(Manufacture of antibacterial shiitake extract)
The present invention provides a method for producing antibacterial shiitake extract, which is obtained by immersing shiitake mushrooms in water that is higher than 0 ° C. and lower than or equal to 20 ° C. The process (it is also called "extraction process" in this specification).
抽出材料としての椎茸（Lentinula edodes）は、食用の椎茸であれば特に品種を問わない。品種として、光面椎茸または黒面椎茸が挙げられるがこれらに限定されない。 Any variety of shiitake mushrooms (Lentinula edodes) may be used as long as it is an edible shiitake mushroom. Examples of varieties include, but are not limited to, light and shiitake mushrooms.
食用の椎茸としては、例えば、シイタケ菌の子実体であって全形のもの、柄を除去したものまたは柄を除去し、もしくは除去しないでかさを薄切りにしたものなどが使用され得る。椎茸の全形、かさまたは柄をそのまま用いても、あるいは薄切りもしくは細かく切断したものが抽出材料として用いられ得る。食品材料として選別、切断した残余のものを使ってもよい。 As an edible shiitake mushroom, for example, a fruit body of Shiitake fungus having a whole shape, a shape from which the handle has been removed, or a shape in which the handle has been removed or without being removed can be used. The whole shape, umbrella or handle of shiitake mushrooms can be used as they are, or sliced or finely cut can be used as the extraction material. You may use the remaining thing which was sorted and cut | disconnected as food material.
椎茸の子実体の大きさは、小さいほど好ましい。椎茸の子実体の大きさは、未切断の状態のものが、好ましくは、２ｃｍ（規格上最小サイズ）〜５ｃｍ格子のメッシュを通過する大きさの椎茸である。より好ましくは、２ｃｍメッシュ通過分の椎茸である。 The smaller the size of shiitake mushroom body, the better. The size of the fruit body of shiitake is in an uncut state, preferably shiitake of a size that passes through a mesh of 2 cm (standard minimum size) to 5 cm lattice. More preferably, it is a shiitake mushroom for passing 2 cm mesh.
抽出材料として、生椎茸または乾燥椎茸が用いられ得る。好ましくは、乾燥椎茸が用いられる。乾燥椎茸は、生椎茸を所定条件下にて乾燥処理を施したもの（干したもの）をいい、乾燥処理にて乾燥したものであれば、その後吸湿されたものであってもよい。乾燥処理の温度は、例えば、２０℃〜８５℃である。乾燥処理として、例えば、熱風乾燥、天日干しなどが挙げられる。併用（例えば、熱風乾燥と天日干しとの併用）であってもよい。乾燥処理時間は、乾燥温度に依存し得るが、例えば、１０時間〜４日間程度行われ得る。例えば、乾燥処理が熱風乾燥（例えば、３５℃〜８５℃の熱風を用いる）のみの場合、処理時間は１０〜１５時間程度、天日干し（例えば、２０℃〜３５℃）のみの場合、処理時間は数日間であり得る。天日干しと熱風乾燥との併用の場合は、それぞれの処理時間が適宜設定され得る。 Fresh shiitake mushrooms or dried shiitake mushrooms can be used as the extraction material. Preferably, dried shiitake mushrooms are used. The dried shiitake mushroom refers to a dried shiitake mushroom dried (dried) under a predetermined condition. If dried shiitake mushroom is dried by a drying process, it may be moisture-absorbed thereafter. The temperature of the drying process is, for example, 20 ° C to 85 ° C. Examples of the drying process include hot air drying and sun drying. It may be used in combination (for example, combined use of hot air drying and sun drying). The drying treatment time may depend on the drying temperature, but may be performed for about 10 hours to 4 days, for example. For example, when the drying process is only hot air drying (for example, using hot air of 35 ° C. to 85 ° C.), the processing time is about 10 to 15 hours, and when only drying in the sun (for example, 20 ° C. to 35 ° C.) is the processing time. Can be several days. In the case of combined use of sun drying and hot air drying, each processing time can be appropriately set.
抽出溶媒は、水またはエタノール５０ｖ／ｖ％以下であるエタノール水溶液である。抽出溶媒として、水が好ましい。エタノール水溶液の濃度は、好ましくは、３０ｖ／ｖ％以下、より好ましくは、２０ｖ／ｖ％以下、なおより好ましくは、１０ｖ／ｖ％以下である。 The extraction solvent is water or an ethanol aqueous solution that is 50 v / v% or less of ethanol. As the extraction solvent, water is preferred. The concentration of the ethanol aqueous solution is preferably 30 v / v% or less, more preferably 20 v / v% or less, and even more preferably 10 v / v% or less.
抽出時の溶媒の温度は、０℃より高くかつ２０℃以下の低温である。好ましくは、１℃〜１５℃である。抽出の間中、溶媒の温度は、上記の温度範囲内に保持することが好ましい。 The temperature of the solvent at the time of extraction is a low temperature higher than 0 ° C. and not higher than 20 ° C. Preferably, it is 1 degreeC-15 degreeC. During the extraction, the temperature of the solvent is preferably maintained within the above temperature range.
抽出時のｐＨは特に調節の必要なく、抽出がなされ得る。例えば、ｐＨは中性（ｐＨ約６〜約７）であり得る。 The pH at the time of extraction does not need to be adjusted and extraction can be performed. For example, the pH can be neutral (pH about 6 to about 7).
抽出溶媒の量は、抽出する椎茸の重量に基づいて決定され得る。乾燥椎茸５０ｇに対し、抽出溶媒の量は、例えば、５００ｍＬ〜２５００ｍＬ、好ましくは、７５０ｍＬ〜２０００ｍＬ、より好ましくは１０００ｍＬ〜２０００ｍＬである。 The amount of extraction solvent can be determined based on the weight of shiitake to be extracted. The amount of the extraction solvent is, for example, 500 mL to 2500 mL, preferably 750 mL to 2000 mL, more preferably 1000 mL to 2000 mL with respect to 50 g of dried shiitake mushrooms.
抽出工程における浸漬は、静置または撹拌下で行われ得る。抽出工程は、常圧下または加圧下のいずれでも行ってもよい。 Immersion in the extraction step can be performed under standing or stirring. The extraction step may be performed under normal pressure or under pressure.
抽出時間は、抽出温度、抽出溶媒および抽出材料の椎茸の量、浸漬が静置または撹拌下であるかなどに依存し得るが、例えば、５〜７２時間、好ましくは７〜６０時間である。より好ましくは１０〜４８時間である。例えば、水を用いた５℃での抽出の場合、開始後５〜１０時間までは顕著に抽出が進み、その後も緩やかに上昇し得るが、７２時間を越えると抽出効率が低下し得る。抽出工程の間に生じた溶液を浸漬中の椎茸から分離して回収し、同じ椎茸に対し新たな抽出溶媒を添加して椎茸を浸漬させて、引き続き抽出を行い、この抽出工程の間に生じた溶液を回収し、各抽出工程で回収した溶液を併せてもよい。 The extraction time may depend on the extraction temperature, the amount of the extraction solvent and shiitake of the extraction material, whether the immersion is left standing or under stirring, and is, for example, 5 to 72 hours, preferably 7 to 60 hours. More preferably, it is 10 to 48 hours. For example, in the case of extraction at 5 ° C. using water, the extraction proceeds remarkably up to 5 to 10 hours after the start and can gradually increase after that, but the extraction efficiency can decrease after 72 hours. The solution produced during the extraction process is separated and recovered from the dipping shiitake, and a new extraction solvent is added to the same shiitake to soak the shiitake, followed by extraction, which occurs during this extraction process. The solutions collected in each extraction step may be combined.
抽出工程によって得られた溶液をそのまま回収してもよく、または、上記抽出工程によって得られた溶液を椎茸から分離して回収し、さらに濃縮してもよい。例えば、上記抽出工程で生じた溶液を例えば２０〜７０重量％（好ましくは５０重量％）の固形分が得られるまで濃縮し得る。この濃縮の際の温度は５０℃以下が好ましい。５０℃を越えると、得られるエキスの抗菌性が低下し得る。 The solution obtained by the extraction step may be collected as it is, or the solution obtained by the extraction step may be collected separately from shiitake and further concentrated. For example, the solution produced in the extraction step can be concentrated until a solid content of, for example, 20 to 70% by weight (preferably 50% by weight) is obtained. The temperature during the concentration is preferably 50 ° C. or less. When it exceeds 50 degreeC, the antibacterial property of the extract obtained may fall.
「抗菌用椎茸エキス」とは、抗菌活性を有する椎茸エキスであって、例えば、上記製造方法における抽出工程で抽出された後、濃縮等によって溶媒を除去することにより得られ得る固形分をいう。本明細書中の「抗菌用椎茸エキス」の量は、この固形分を基準にしたものであり得る。例えば、抽出後の産物が固形分を含む液の形態である場合、食品の重量に対する「抗菌用椎茸エキス」の量とは、食品に添加される当該産物全体の重量ではなく、当該産物中の固形分の重量である。上記抽出工程後の溶液または濃縮後のものをスプレードライに供して粉末化してもよい。スプレードライは、例えば１６０℃にて瞬時に加熱することより行われる。スプレードライによる処理では、上記抽出の温度範囲の上限（２０℃）を上回る高温（例えば、１６０℃）が付されるが、当該処理はエキスに対し瞬時になされるものであり、エキス内の有効成分を実質的に変化させるものではない。 The term “antibacterial shiitake extract” is a shiitake extract having antibacterial activity, and refers to a solid content that can be obtained, for example, by removing the solvent by concentration or the like after extraction in the extraction step in the above production method. The amount of “antibacterial shiitake extract” herein may be based on this solid content. For example, when the product after extraction is in the form of a liquid containing solids, the amount of “antibacterial shiitake extract” relative to the weight of the food is not the total weight of the product added to the food but the weight of the product. It is the weight of solid content. The solution after the extraction step or the one after concentration may be subjected to spray drying to be powdered. Spray drying is performed by, for example, instantaneous heating at 160 ° C. In the treatment by spray drying, a high temperature (for example, 160 ° C.) exceeding the upper limit (20 ° C.) of the extraction temperature range is applied, but the treatment is instantaneously applied to the extract, and it is effective in the extract. It does not substantially change the ingredients.
抗菌用椎茸エキスは、液状、ペースト状もしくは粉末状、これらの混合形態で利用することができる。液状のものは、抗菌用椎茸エキス固形分が、例えば、抽出溶媒等の溶媒中に溶解または懸濁したもの、または溶媒によって希釈したものなどであり得る。ペースト状のものは、抗菌用椎茸エキス固形分が溶媒などの液状材料と共存してペーストを形成したものであり得る。粉末状のものは、抗菌用椎茸エキス固形分が、例えば、上記のように粉末化されたものであり得る。例えば、椎茸エキス（固形分５０％品）とは、椎茸エキス固形分を５０重量％の割合で含有する物質（例えば、液状物、粉末状）をいう。抗菌用椎茸エキスは多様な菌に対し抗菌性を有する。抗菌用椎茸エキスは、例えば下記実施例に示すように、抗菌性評価に一般に用いられるあらゆる菌種（例えば、グラム陽性菌、グラム陰性菌、真菌（カビ）および酵母）に対し、抗菌性を発揮し得る。 The antibacterial shiitake extract can be used in liquid form, paste form or powder form, or a mixed form thereof. The liquid form may be one obtained by dissolving or suspending antibacterial shiitake extract solids in a solvent such as an extraction solvent, or diluted with a solvent. The paste-like material may be one in which the solid content of antibacterial shiitake extract coexists with a liquid material such as a solvent to form a paste. The powdered product may be obtained by pulverizing the antibacterial shiitake extract solids as described above, for example. For example, shiitake extract (50% solid content) refers to a substance (eg, liquid or powder) containing 50% by weight of shiitake extract solids. Antibacterial shiitake extract has antibacterial properties against various bacteria. Antibacterial shiitake extract exhibits antibacterial properties against all bacterial species generally used for antibacterial evaluation (eg, Gram-positive bacteria, Gram-negative bacteria, fungi, and yeast), as shown in the examples below. Can do.
（抗菌用椎茸エキス含有日持向上剤ならびに日持向上のための当該エキスの使用）
本発明はまた、抗菌用椎茸エキスと日持向上成分とを有効成分として含む、日持向上剤を提供する。椎茸エキスは、好ましくは、上記製造方法で製造された抗菌用椎茸エキスである。
(Use of antibacterial shiitake extract-containing shelf-life improving agent and said extract to improve shelf life)
The present invention also provides a shelf life improving agent comprising an antibacterial shiitake extract and a shelf life improving component as active ingredients. The shiitake extract is preferably an antibacterial shiitake extract produced by the above production method.
日持向上成分は、日持向上剤の有効成分（例えば、抗菌性を有する成分）として用いられる任意の成分が用いられ得る。日持向上成分は、日持向上剤の有効成分として公知の化学品、酵素または植物由来物質（例えば、抽出物または乾留物）であり得る。例えば、日持向上成分としては、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、キトサンなどの化学品；リゾチームなどの酵素；ならびに植物由来物質について、抽出物としては、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、カラシ抽出物、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、ユッカフォーム抽出物、ローズマリー抽出物などの植物抽出物、およびモウソウチク乾留物などの植物乾留物が挙げられる。植物抽出物は、原料植物を水またはエタノール、あるいはこれらの混合を溶媒として抽出されたものであり得、植物乾留物は、原料植物を乾留して得られたものをいう。上記化学品、酵素および植物由来物質は、食品添加剤として市販されたものであり得る。また、上記化学品、酵素または植物由来物質を含有する食品も、日持向上成分として用いられ得る。このような食品としては、例えば、醸造酢（これは酢酸を含有し得る）が挙げられる。日持向上成分は、上記のような成分の任意の少なくとも２つの組合せであってもよい。日持向上成分としては、抗菌性を有しかつ食品に酸味および／または酸臭を与え得る成分（例えば、酢酸ナトリウム、酢酸、醸造酢など）であっても用いることができる。 As the shelf life improving component, any component used as an active ingredient (for example, a component having antibacterial properties) of the shelf life improving agent can be used. The shelf-life improving component may be a chemical, enzyme, or plant-derived substance (for example, an extract or a dry-distilled product) known as an active ingredient of the shelf-life improving agent. For example, as a shelf life improving component, sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, chitosan and other chemicals; lysozyme and other enzymes; and plant-derived substances, Oregano extract, licorice extract, clove extract, perilla extract, horseradish extract, tea extract, grape skin extract, propolis extract, moso bamboo extract, mustard extract, enzymatically decomposed apple extract, ginger extract , Sage extract, red pepper aqueous extract, grape seed extract, yuccafoam extract, rosemary extract and other plant extracts, and moso bamboo dry extract. The plant extract may be one obtained by extracting a raw material plant using water or ethanol, or a mixture thereof as a solvent, and the plant dry distillation product is obtained by dry distillation of a raw material plant. The chemicals, enzymes and plant-derived substances may be commercially available as food additives. Moreover, the foodstuff containing the said chemical product, an enzyme, or a plant origin substance can also be used as a shelf life improvement component. Examples of such foods include brewed vinegar (which can contain acetic acid). The shelf life improving component may be any combination of at least two components as described above. As a shelf life improving component, it can be used even if it has antibacterial properties and can impart a sour and / or acid odor to foods (for example, sodium acetate, acetic acid, brewed vinegar, etc.).
本発明はさらに、日持向上剤の製造方法を提供し、この製造方法は、上述したような製造方法により製造した抗菌用椎茸エキスと、上記日持向上成分とを混合する工程を含む。抗菌用椎茸エキスと日持向上成分とは、液状で混合もしくは当該混合後に例えばスプレードライによって粉末状とする、または各々粉末状にして混合するなど、混合の様式は問わない。日持向上剤は、抗菌用椎茸エキスと日持向上成分とを液剤、ペースト剤または固形剤の剤形で配合し得、必要に応じて、製剤化助剤および賦形剤などの食品添加製剤の製造上許容され得る成分をさらに含有してもよい。また、抗菌用椎茸エキスと日持向上成分とを食品への適用の直前に混合して、下述するように食品に適用するものであってもよい。 The present invention further provides a method for producing a shelf life improver, which comprises a step of mixing the antibacterial shiitake extract produced by the production method as described above and the above shelf life improving component. The antibacterial shiitake extract and the shelf-life improving component may be mixed in a liquid state, or mixed after being mixed, for example, powdered by spray drying, or mixed in powder form. The shelf-life improver can be a combination of antibacterial shiitake extract and a shelf-life improving component in a liquid, paste or solid dosage form, and if necessary, food additive preparations such as formulation aids and excipients It may further contain an ingredient acceptable in the production of Further, the antibacterial shiitake extract and the shelf life improving component may be mixed just before application to food and applied to food as described below.
抗菌用椎茸エキスを含有する日持向上剤は、当該日持向上剤の食品への適用時およびその後の保存の間が非加熱（例えば、１℃〜５０℃、好ましくは、５℃〜２５℃）であれば、非加熱の食品もしくは非加熱調理後の食品または加熱後もしくは加熱調理後の食品のいずれに対しても用いることができる。本明細書中の「食品」は、最終製品の形態の食品をいう。日持向上剤を適用される食品としては、惣菜類、カット野菜、野菜サラダ、ボイル後野菜、ボイル後魚介類（例えば、エビ、貝類）、ボイル後肉類、米飯類、冷蔵食品、冷凍食品などが挙げられる。食品の「原材料」として、食品の製造に通常用いられる食物（例えば、穀類（米、パン、麺等）、魚、肉、卵、乳製品、豆類、野菜、果物、きのこ等）、調味料（砂糖、塩、酢、醤油、味噌等）、食品添加剤などが挙げられる。 The shelf-life enhancer containing the antibacterial shiitake extract is not heated during application of the shelf-life enhancer to food and during subsequent storage (eg, 1 ° C. to 50 ° C., preferably 5 ° C. to 25 ° C. ), It can be used for non-heated foods, foods after non-heat cooking, or foods after heating or cooking. As used herein, “food” refers to food in the form of a final product. Foods to which the shelf life improver is applied include prepared foods, cut vegetables, vegetable salads, post-boiled vegetables, post-boiled seafood (eg shrimp, shellfish), post-boiled meats, cooked rice, refrigerated foods, frozen foods, etc. Is mentioned. Food “raw materials” include foods commonly used in food production (eg, grains (rice, bread, noodles, etc.), fish, meat, eggs, dairy products, beans, vegetables, fruits, mushrooms, etc.), seasonings ( Sugar, salt, vinegar, soy sauce, miso, etc.), food additives and the like.
日持向上剤の食品への適用には、種々の方法が採用され得る。例えば、日持向上剤が適用時に液状形態（例えば、溶液（例えば、水溶液）または懸濁液）である場合、日持向上剤を含む浴中に食品または食品の原材料食物を浸漬する、および／または日持向上剤で食品または食品の原材料食物を塗布もしくは噴霧する方法が採用され得る。例えば、日持向上剤が適用時に液状、ペースト状もしくは粉末状、これらの混合形態である場合、例えば、食品または食品の原材料食物に日持向上剤を添加し、必要に応じて混合または練り込みを行う方法が採用され得る。浸漬で日持向上剤を適用する場合、浸漬液が、抗菌用椎茸エキス：日持向上成分について、浸漬のための溶媒（例えば、水）中に、例えば０．０１〜０．５ｗ／ｗ％：０．５〜５ｗ／ｗ％、好ましくは０．０１〜０．１ｗ／ｗ％：１〜４ｗ／ｗ％の濃度となるように、日持向上剤が調製または使用され得る。浸漬液は、浸漬により日持向上剤を適用される食品または原材料食物の重量に対し、例えば、０．５〜４倍量（好ましくは等倍量〜２倍量）で用いられ、浴比が、例えば、１：０．５〜４（好ましくは１：１〜２）である。当該浸漬液において、抗菌用椎茸エキスが０．０１ｗ／ｗ％未満であると、抗菌効果が充分に発揮し得なくなるおそれがある。抗菌用椎茸エキス自体の味の点で、０．５ｗ／ｗ％を超えないことが好ましい。浸漬処理の場合、浸漬温度は、例えば、０℃より高くかつ２０℃以下であり、好ましくは、１℃〜１５℃であり、より好ましくは、５℃周辺であり、浸漬時間は、例えば、３０分〜１２０分、好ましくは、４５分〜９０分、より好ましくは、約６０分である。 Various methods can be adopted for applying the shelf life improver to foods. For example, if the shelf life is in liquid form (eg, a solution (eg, an aqueous solution) or suspension) at the time of application, immerse the food or food ingredient food in a bath containing the shelf life, and / or Or the method of apply | coating or spraying foodstuffs or the raw material food of a foodstuff with a shelf life improving agent may be employ | adopted. For example, when the shelf life enhancer is liquid, pasty or powdery, or a mixed form at the time of application, for example, the shelf life enhancer is added to food or food raw material, and mixed or kneaded as necessary The method of performing can be adopted. When applying a shelf life improving agent by immersion, the immersion fluid is an antibacterial shiitake extract: a component for improving shelf life, for example, 0.01 to 0.5 w / w% in a solvent for immersion (for example, water). : 0.5 to 5 w / w%, preferably 0.01 to 0.1 w / w%: A shelf life improving agent may be prepared or used so as to have a concentration of 1 to 4 w / w%. The immersion liquid is used, for example, in an amount of 0.5 to 4 times (preferably an equal amount to 2 times the amount) of the food or raw material food to which the shelf life improver is applied by immersion, and the bath ratio is For example, it is 1: 0.5-4 (preferably 1: 1-2). In the immersion liquid, if the antibacterial shiitake extract is less than 0.01 w / w%, the antibacterial effect may not be sufficiently exhibited. In view of the taste of the antibacterial shiitake extract itself, it is preferable not to exceed 0.5 w / w%. In the case of the immersion treatment, the immersion temperature is, for example, higher than 0 ° C. and 20 ° C. or less, preferably 1 ° C. to 15 ° C., more preferably around 5 ° C., and the immersion time is, for example, 30 Minutes to 120 minutes, preferably 45 minutes to 90 minutes, more preferably about 60 minutes.
本発明の日持向上剤は、抗菌用椎茸エキス：日持向上成分を、日持向上成分の種類に依存し得るが、日持向上剤を適用する食品の重量（言い換えれば、未添加の食品の重量、または最終製品の食品から日持向上剤を除いた重量）に対し、それぞれが、例えば０．００２５〜０．１：０．３〜５、好ましくは０．００４〜０．１：０．４〜５、より好ましくは０．０１〜０．１：０．４〜４の割合（重量基準）で適用されるように配合し得る。このような配合比で、日持向上剤は、抗菌効果および食品に対する味の影響の抑制効果をより効果的に発揮し得る。 The shelf life improver of the present invention is an antibacterial shiitake extract: shelf life improving component, which can depend on the kind of shelf life improving component, but the weight of the food to which the shelf life improving agent is applied (in other words, unadded food) Or the weight of the final product, excluding the shelf life improver), for example, 0.0025 to 0.1: 0.3 to 5, preferably 0.004 to 0.1: 0. .4 to 5, more preferably 0.01 to 0.1: 0.4 to 4 (weight basis). With such a blending ratio, the shelf life improving agent can more effectively exhibit the antibacterial effect and the effect of suppressing the influence of taste on food.
本発明の日持向上剤は、抗菌用椎茸エキスが、例えば、日持向上剤を適用する食品の重量に対し、例えば、０．００２５％〜０．１％、好ましくは、０．００４％〜０．１％、より好ましくは０．０１％〜０．１％の量となるように、食品に適用され得る。抗菌用椎茸エキスは、上記範囲内の適用量となるように日持向上剤に含有されて、日持向上と食品の味の悪影響の抑制とを、より効果的に発揮し得る。日持向上剤は、抗菌用椎茸エキスが上記範囲内の適用量となるように、希釈して使用されるように調製されてもよい。例えば、抗菌用椎茸エキス（固形分５０％品）が用いられる場合、食品に適用される抗菌用椎茸エキス固形分の重量が上記量となるように、抗菌用椎茸エキス（固形分５０％品）が食品に適用され得る。椎茸エキスは、椎茸の旨味または風味を付与する調味料用途では、未添加の食品の重量に対して０．２％〜１．５％で添加されるのに対し、食品に対する上記範囲内の添加量は、この調味料用途の添加量と比べて低い量である。
In the shelf life improver of the present invention, the antibacterial shiitake extract is, for example, 0.0025% to 0.1%, preferably 0.004% to the weight of the food to which the shelf life enhancer is applied. It can be applied to foods in an amount of 0.1%, more preferably 0.01% to 0.1%. The antibacterial shiitake extract is contained in the shelf life improving agent so as to be an application amount within the above range, and can effectively improve the shelf life and suppress the adverse effects of the taste of food. The shelf life improving agent may be prepared so as to be diluted so that the antibacterial shiitake extract has an application amount within the above range. For example, when antibacterial shiitake extract (
食品への抗菌用椎茸エキスの適用は、食品の製造の過程で、上記日持向上成分と併用して当該食品の原材料に添加されるものであってもよい。例えば、抗菌用椎茸エキスと日持向上成分との食品への添加量における重量比は、日持向上成分の種類に依存し得るが、添加前の食品の重量に対し、例えば０．００２５％〜０．１％：０．３％〜５％、好ましくは０．００４％〜０．２％：０．４％〜４％、より好ましくは０．０１％〜０．１％：０．４％〜４％の割合（重量基準）の抗菌用椎茸エキス：日持向上成分にて食品に添加され得る。この添加時が非加熱状態である限り添加の順序は問わず、同時または順次のいずれでもよい。例えば、上記の抗菌用椎茸エキスと日持向上成分との食品への添加量における重量比は、上記の浸漬によって達成され得る。また、例えば、以下の実施例に示すように、味飯の製造において、抗菌用椎茸エキスが、醸造酢と併用して味飯の原材料に添加され、この添加は、例えば、室温、例えば、２０〜２５℃でなされ得る。 Application of antibacterial shiitake extract to food may be added to the raw material of the food in combination with the shelf life improving component in the course of production of the food. For example, the weight ratio of the antibacterial shiitake extract and the shelf life improving component in the amount added to the food may depend on the type of the shelf life improving component, but is, for example, 0.0025% to the weight of the food before the addition. 0.1%: 0.3% to 5%, preferably 0.004% to 0.2%: 0.4% to 4%, more preferably 0.01% to 0.1%: 0.4% An antibacterial shiitake extract in a proportion (by weight) of ˜4%: can be added to food with a shelf life improving component. As long as the addition is in a non-heated state, the order of addition is not limited and may be simultaneous or sequential. For example, the weight ratio of the antibacterial shiitake extract and the shelf-life improving component in the amount added to the food can be achieved by the immersion. In addition, for example, as shown in the following examples, in the production of miso, antibacterial shiitake extract is added to the raw material of the miso together with brewed vinegar, and this addition is performed at room temperature, for example, 20 Can be done at ~ 25 ° C.
本発明の抗菌性椎茸エキス含有日持向上剤は、日持向上剤の有効成分（例えば、抗菌性を有する成分）に起因し得る苦味、酸味、甘味などの嫌味をマスキングする（例えば、低減または緩和する）とともに、多様な菌に対する抗菌性を発揮し得る。また、抗菌用椎茸エキスと日持向上成分との併用により、日持向上効果が例えば１〜２日延長し得る。 The antibacterial shiitake extract-containing shelf-life enhancer of the present invention masks an unpleasant taste such as bitterness, sourness, sweetness and the like that can be attributed to an active ingredient (for example, an antibacterial component) of the shelf-life enhancer (for example, reduction or And can exhibit antibacterial properties against various bacteria. Moreover, the combined use of the antibacterial shiitake extract and the shelf life improving component can extend the shelf life improving effect by, for example, 1 to 2 days.
以下、実施例により本発明をより詳細に説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.
（実施例１：乾燥椎茸抽出溶媒の検討）
（抽出方法）
エタノール各濃度（それぞれ０、５、１０、２０、３０、５０、７０ｖ／ｖ％）の水溶液１０００ｍＬを調製し、これらの水（エタノール０ｖ／ｖ％の場合）またはエタノール水溶液を抽出のための溶媒として用いた。溶媒を５℃に調整し、乾燥椎茸（２ｃｍメッシュ通過分。７０℃で乾燥）５０ｇを溶媒に浸るように入れて静置状態にて５℃で２４時間置き、抽出を行った。抽出後、篩にて残渣と溶媒とを分離し、溶媒部分をエバポレーターにて固形分５０重量％まで濃縮した。このようにして、溶媒中に椎茸エキス固形分が５０重量％にて含まれる液状物が得られた（これを、椎茸エキス（固形分５０％品）ともいう）。
(Example 1: Examination of dried shiitake extract solvent)
(Extraction method)
Prepare 1000 mL of an aqueous solution of each ethanol concentration (0, 5, 10, 20, 30, 50, 70 v / v%), respectively, and extract the water (in the case of ethanol 0 v / v%) or the aqueous ethanol solution. Used as. The solvent was adjusted to 5 ° C., and 50 g of dried shiitake mushrooms (passed through 2 cm mesh; dried at 70 ° C.) were immersed in the solvent and left standing at 5 ° C. for 24 hours for extraction. After extraction, the residue and the solvent were separated with a sieve, and the solvent portion was concentrated to 50 wt% solid content with an evaporator. In this way, a liquid containing 50% by weight of shiitake extract solids in the solvent was obtained (this is also referred to as shiitake extract (
（抗菌活性評価方法）
ＭＩＣ（最小発育阻止濃度）法にて抗菌活性を評価した。
(Antimicrobial activity evaluation method)
Antibacterial activity was evaluated by the MIC (Minimum Growth Inhibitory Concentration) method.
シャーレに椎茸エキス（固形分５０％品）が下記のいずれかの濃度になるように、標準寒天培地液と混合し固めた。その後、以下に記載の各菌種の菌液１０４ｃｆｕ／ｍＬを、標準寒天培地上に１０μＬ滴下し、３５℃にて４８時間培養した。培養後、コロニーの発生を目視観察し、コロニーの発生が観察されなかった椎茸エキス（固形分５０％品）の濃度をＭＩＣ値として比較した。
In a petri dish, shiitake extract (50% solid content) was mixed with a standard agar medium solution and solidified so as to have any of the following concentrations. Thereafter, 10 μL of 10 4 cfu / mL of each bacterial species described below was dropped on a standard agar medium and cultured at 35 ° C. for 48 hours. After culturing, the occurrence of colonies was visually observed, and the concentration of shiitake extract (
下記の菌種を用いた：
枯草菌（バチルス・サブチリス（Baccilus subtilis））
セレウス菌（バチルス・セレウス（Baccilus cereus））
ラクティス菌（ラクトコッカス・ラクティス（Lactococcus lactis））
リューコノストック・メセンテロイデス（Leuconostoc mesenteroides）
黄色ブドウ球菌（スタフィロコッカス・オーレウス（Staphylococcus aureus））
大腸菌（エスケリキア・コリ）
ウィッカーラモマイセス・アノマラス（Wickerhamomyces anomalus）
The following bacterial species were used:
Bacillus subtilis (Baccilus subtilis)
Bacillus cereus (Baccilus cereus)
Lactococcus lactis (Lactococcus lactis)
Leuconostoc mesenteroides
Staphylococcus aureus (Staphylococcus aureus)
E. coli (Escherichia coli)
Wickerhamomyces anomalus
ＭＩＣ値を求めるため、椎茸エキス（固形分５０％品）を以下の濃度（ｗ／ｗ％）で含む培地を用いた：
０．０、０．１、０．２、０．４、０．６、０．８、１．０、１．２、１．４、１．８、２．０、２．５および３．０。
To determine the MIC value, a medium containing shiitake extract (50% solid content) at the following concentrations (w / w%) was used:
0.0, 0.1, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.8, 2.0, 2.5 and 3. 0.
（結果）
各抽出溶媒におけるＭＩＣ値測定結果を表１に示す。抽出溶媒のエタノール量を変えた場合、エタノール１０ｖ／ｖ％以下では、水抽出（エタノール０ｖ／ｖ％）と同じ抗菌活性の強さを示した。エタノール２０ｖ／ｖ％では、水抽出品よりも若干抗菌活性が弱くなり、５０ｖ／ｖ％では大幅に抗菌活性が低下した。またエタノール７０ｖ／ｖ％では抗菌活性は観察されなかった。
(result)
Table 1 shows the MIC value measurement results for each extraction solvent. When the amount of ethanol in the extraction solvent was changed, the same antibacterial activity strength as that of water extraction (ethanol 0 v / v%) was shown at ethanol 10 v / v% or less. At 20 v / v% ethanol, the antibacterial activity was slightly weaker than that of the water extract, and at 50 v / v%, the antibacterial activity was significantly reduced. Antibacterial activity was not observed with ethanol at 70 v / v%.
（実施例２：乾燥椎茸抽出溶媒の検討）
（抽出方法）
抽出温度として５、１０、１５、２０、２５、４０、５０および６０℃を用いた。水１０００ｍＬを各温度に調整し、乾燥椎茸５０ｇを溶媒に浸るように入れて静置状態にて２４時間置いたこと以外は、実施例１と同様に抽出操作を行った。
(Example 2: Examination of dried shiitake extract solvent)
(Extraction method)
Extraction temperatures of 5, 10, 15, 20, 25, 40, 50 and 60 ° C. were used. Extraction was performed in the same manner as in Example 1 except that 1000 mL of water was adjusted to each temperature, and 50 g of dried shiitake mushrooms were soaked in a solvent and allowed to stand for 24 hours.
（抗菌活性評価方法）
実施例１と同様に、ＭＩＣ（最小発育阻止濃度）法にて抗菌活性を評価した。
(Antimicrobial activity evaluation method)
In the same manner as in Example 1, antibacterial activity was evaluated by the MIC (Minimum Growth Inhibitory Concentration) method.
（結果）
各抽出温度におけるＭＩＣ値測定結果を表２に示す。抽出温度５〜１５℃が最も抗菌活性が強い結果となった。また、２０℃から若干抗菌活性が弱くなり、６０℃で抗菌活性が観察されなくなった。
(result)
Table 2 shows the MIC value measurement results at each extraction temperature. An extraction temperature of 5 to 15 ° C resulted in the strongest antibacterial activity. In addition, the antibacterial activity slightly weakened from 20 ° C., and no antibacterial activity was observed at 60 ° C.
（実施例３：抽出時間の検討）
固形分抽出量の指標としてＢｒｉｘ値を用いて、抽出時間を検討した。予め５℃に冷却しておいた水４０００ｍＬに、乾燥椎茸を１００ｇ投入して軽く攪拌した。その後、７２時間５℃にて静置抽出し、各時間でのＢｒｉｘを測定した。
(Example 3: Examination of extraction time)
The extraction time was examined using the Brix value as an index of the solid content extraction amount. 100 g of dried shiitake mushrooms were added to 4000 mL of water that had been cooled to 5 ° C. in advance and lightly stirred. Then, it left and extracted at 5 degreeC for 72 hours, and measured Brix in each time.
図１は、各抽出時間におけるＢｒｉｘの測定結果を示す。図１より抽出開始から１０時間までは顕著にＢｒｉｘが上昇し、その後は緩やかに上昇した。この結果より、効率的に抽出するには、２４時間〜７２時間程度が適当であると考えられた。 FIG. 1 shows the measurement results of Brix at each extraction time. From FIG. 1, Brix increased remarkably up to 10 hours from the start of extraction, and then gradually increased. From this result, it was considered that about 24 to 72 hours was appropriate for efficient extraction.
以下の実施例では、抽出溶媒として水（エタノール添加なし）、抽出温度５℃および抽出時間を２４時間として、実施例１と同様に抽出操作を行って得た椎茸エキス（固形分５０％品）を用いた。 In the following examples, shiitake extract (50% solid content) obtained by performing extraction operation in the same manner as in Example 1 with water (no addition of ethanol) as the extraction solvent, extraction temperature of 5 ° C. and extraction time of 24 hours. Was used.
（実施例４：ボイルブロッコリーの日持向上効果）
本実施例では、ボイルブロッコリーに、椎茸エキスを日持向上剤Ａ（配合は以下の通り（「％」は重量％である）：酢酸ナトリウム８０％、グリシン１０％、クエン酸三ナトリウム７％およびクエン酸３％）と併用して添加した場合の日持向上効果を調べた。
(Example 4: Effect of improving the shelf life of boiled broccoli)
In this example, shiitake extract was added to boiled broccoli with a shelf life improver A (formulation as follows (“%” is% by weight)): sodium acetate 80%,
ブロッコリーを約８ｇにカットしてから沸騰水に投入し、湯が再沸騰後１分間ボイルした。更に火を消してから１分間置いた。その後、日持向上剤Ａを２ｗ／ｗ％および椎茸エキス（固形分５０％品）を０．０５ｗ／ｗ％、０．１０ｗ／ｗ％または０．２０ｗ／ｗ％（椎茸エキス固形分換算では、０．０２５ｗ／ｗ％、０．０５ｗ／ｗ％または０．１０ｗ／ｗ％）となるよう水に溶解した浸漬液（ブロッコリー重量の２倍量）に、ブロッコリーを５℃にて６０分間浸漬し、液切りした（本実施例中、これらを「椎茸エキス０．０２５ｗ／ｗ％併用区」、「椎茸エキス０．０５ｗ／ｗ％併用区」、「椎茸エキス０．１０ｗ／ｗ％併用区」と称した）。対照として、日持向上剤Ａ単品添加区および無添加区（水浸漬）を設定した。
The broccoli was cut to about 8 g and then poured into boiling water, and the water was boiled for 1 minute after re-boiling. After putting out the fire, it was left for 1 minute. Thereafter, the shelf-life improving agent A is 2 w / w% and the shiitake extract (
液切り後のボイルブロッコリーに、枯草菌を１０２ｃｆｕ／ｇ植菌し、２５℃で４８時間保管した後に、菌数検査を実施した。菌数検査は、検査開始日からの菌数の経日変化にて評価し、菌数は標準寒天培地法で測定した。「０日目」には、日持向上剤を処理したブロッコリーに枯草菌を植菌した直後に、検査を実施した結果を示し、これは、初発菌数である。
Boiled broccoli after draining was inoculated with 10 2 cfu / g of Bacillus subtilis and stored at 25 ° C. for 48 hours. The bacterial count test was evaluated by daily changes in the bacterial count from the test start date, and the bacterial count was measured by the standard agar medium method. “
また、各日持向上剤を添加した４試験区において、液切り後のボイルブロッコリーについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を４段階の点数とした（最も酸味が弱い試験区が１位で１点、順次酸味が強くなるに従い、２点、３点とし、最も酸味の強い試験区が４点とした）。そして各専門家による評価点数の平均点を算出して比較した。 Moreover, sensory evaluation was implemented about the boiled broccoli after draining in 4 test sections which added each shelf life improving agent, and the acidity was evaluated. The sensory evaluation was ranked in the order of weak acidity by 10 experts in the technical field, and the rank was assigned a 4-point score (the test area with the weakest acidity was 1st, 1 point, and the acidity increased in sequence) 2 points and 3 points, and the test area with the strongest acidity was 4 points). And the average score of the evaluation score by each expert was calculated and compared.
菌数検査の結果を表３に示す。日持向上剤Ａ単品使用および椎茸エキス０．０２５ｗ／ｗ％併用区では、３日目の菌数が１０６ｃｆｕ／ｇを超えたが、２日目の菌数を比較すると、椎茸エキス０．０２５ｗ／ｗ％併用区は菌数が１オーダー低い結果となった。また椎茸エキス０．０５ｗ／ｗ％併用区および椎茸エキス０．１０ｗ／ｗ％併用区では、３日目の菌数が１０５ｃｆｕ／ｇであり、日持向上剤Ａ単品使用区よりも日持ちが向上していた。
The results of the bacterial count test are shown in Table 3. In the period of use of the shelf-life improver A alone and shiitake extract 0.025 w / w%, the number of bacteria on the third day exceeded 10 6 cfu / g, but when comparing the number of bacteria on the second day,
ボイルブロッコリーの官能評価の結果を図２に示す。日持向上剤Ａ単品添加区よりも、椎茸エキス０．０５ｗ／ｗ％併用区および椎茸エキス０．１０ｗ／ｗ％併用区の酸味が顕著に少なかった。また、椎茸エキス０．０２５ｗ／ｗ％併用区の酸味についても、日持向上剤Ａ単品添加区よりも少ない結果であった。 The result of sensory evaluation of boiled broccoli is shown in FIG. The sourness of the shiitake extract 0.05 w / w% combination group and the shiitake extract 0.10 w / w% combination group was significantly less than that of the shelf life improver A single item addition group. In addition, the sourness of the shiitake extract 0.025 w / w% combination group was less than that of the group containing the shelf life improver A alone.
（実施例５：ボイルエビの日持向上効果）
本実施例では、ボイルエビに、椎茸エキスを日持向上剤Ｂ（配合は以下の通り（「％」は重量％である）：酢酸ナトリウム７０％、グリシン２０％およびクエン酸１０％）と併用して添加した場合の日持向上効果を調べた。
(Example 5: Improvement effect of boiled shrimp shelf life)
In this example, shiitake extract was used in combination with shelf life improver B (formulation is as follows ("%" is% by weight):
市販ボイルエビを水道水で洗浄した後、日持向上剤Ｂを３ｗ／ｗ％および椎茸エキス（固形分５０％品）を０．０５ｗ／ｗ％、０．１０ｗ／ｗ％または０．２０ｗ／ｗ％（椎茸エキス固形分換算では、０．０２５ｗ／ｗ％、０．０５ｗ／ｗ％または０．１０ｗ／ｗ％）となるよう水に溶解した浸漬液（ボイルエビ重量の等倍量）にボイルエビを５℃で６０分間浸漬した（本実施例中、これらを「椎茸エキス０．０２５ｗ／ｗ％併用区」、「椎茸エキス０．０５ｗ／ｗ％併用区」、「椎茸エキス０．１０ｗ／ｗ％併用区」と称した）。対照として、日持向上剤Ｂ単品添加区および無添加区（水浸漬）を設定した。
After washing commercially available boiled shrimp with tap water, the shelf life improver B is 3 w / w% and shiitake extract (
浸漬後、ラクティス菌またはウィッカーラモマイセス・アノマラスを１０ｃｆｕ／ｇ植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。無植菌のボイルエビについても同様に菌数検査を実施した。菌数検査について、無植菌のボイルエビはＳＰＣ培地で検査し、植菌区はそれぞれの選択培地にて検査を実施した。 After immersion, 10 cfu / g of Lactis or Wickerlamomyces anomalus was inoculated and stored at 25 ° C., and the bacterial count was examined in the same manner as in Example 4. The number of bacteria was also examined for non-inoculated boiled shrimp. Regarding the bacterial count test, non-inoculated boiled shrimp were tested with the SPC medium, and the inoculated plots were tested with the respective selective media.
また各日持向上剤を添加した４試験区において、浸漬後のボイルエビについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を４段階の点数とした（最も酸味が弱い試験区が１位で１点、順次酸味が強くなるに従い、２点、３点とし、最も酸味の強い試験区が４点とした）。そして各専門家による評価点数の平均点を算出して比較した。 Moreover, in 4 test sections which added each shelf life improving agent, sensory evaluation was implemented about the boiled shrimp after immersion and the acidity was evaluated. The sensory evaluation was ranked in the order of weak acidity by 10 experts in the technical field, and the rank was assigned a 4-point score (the test area with the weakest acidity was 1st, 1 point, and the acidity increased in sequence) 2 points and 3 points, and the test area with the strongest acidity was 4 points). And the average score of the evaluation score by each expert was calculated and compared.
無植菌のボイルエビの菌数検査の結果を表４に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管１日目の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 4 shows the results of the bacterial count test for non-inoculated boiled shrimp. By using the shiitake extract in combination with the shelf life improver B, the number of bacteria on the first day of storage was lower than that in the area with the shelf life improver B alone.
ラクティス菌を植菌したボイルエビの菌数検査の結果を表５に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管１日目の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 5 shows the results of boiled shrimp inoculation with lactis bacteria. By using the shiitake extract in combination with the shelf life improver B, the number of bacteria on the first day of storage was lower than that in the area with the shelf life improver B alone.
ウィッカーラモマイセス・アノマラスを植菌したボイルエビの菌数検査の結果を表６に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管後の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 6 shows the results of the bacterial count test for boiled shrimp inoculated with Wickerlamomyces anomalus. By using the shiitake extract in combination with the shelf life improver B, the number of bacteria after storage was lower than that of the shelf life improver B single product addition section.
ボイルエビの官能評価の結果を図３に示す。椎茸エキスを配合することで、日持向上剤Ｂの酸味を軽減することができた。 The result of sensory evaluation of boiled shrimp is shown in FIG. By adding shiitake extract, the sourness of the shelf life improver B could be reduced.
（実施例６：味飯の日持向上効果）
本実施例では、味飯に、椎茸エキスを醸造酢（酢酸９％含有）と併用して添加した場合の日持向上効果を調べた。
(Example 6: Effect of improving the shelf life of taste rice)
In this example, the shelf life improvement effect was examined when shiitake extract was added to miso together with brewed vinegar (containing 9% acetic acid).
生米１００ｇ：水１４０ｇ：醤油１０ｇの割合にて原料を混合し、そこに醸造酢を生米重量に対して１．０％にて加え、更に椎茸エキス（固形分５０％品）を生米重量に対して０．０２％または０．０５％にて添加して炊飯し、味飯を得た。これにより、椎茸エキス（固形分５０％品）および醸造酢は、最終の食品（味飯）の重量に対して０．００８％または０．０２％（椎茸エキス固形分換算では、０．００４％または０．０１％）、および０．４％にて添加された（本実施例中、これらを「椎茸エキス０．００４％併用区」、「椎茸エキス０．０１％併用区」と称した）。その後、枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。対照として、醸造酢単品添加区および無添加区を設定した。
Raw rice 100g: Water 140g: Soy sauce 10g mix raw materials, brewed vinegar is added at 1.0% of the raw rice weight, Shiitake extract (
また醸造酢単品添加区、椎茸エキス０．００４％併用区および椎茸エキス０．０１％併用区の３試験区において、炊飯後の味飯について、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を３段階の点数とした（最も酸味が弱い試験区が１位で１点、次に弱い試験区を２点とし、最も酸味の強い試験区を３点とした）そして各専門家による評価点数の平均点を算出して比較した。 Moreover, sensory evaluation was implemented about the rice after cooking in three test sections of the brewing vinegar single item addition group, the shiitake extract 0.004% combined use group, and the shiitake extract 0.01% combined use group, and the acidity was evaluated. In the sensory evaluation, 10 experts in the technical field ranked in the order of weak acidity, and the ranking was given a three-point score (the test group with the weakest acidity ranked first with 1 point and the next weakest test group) 2), and the test area with the strongest acidity was 3 points), and the average score of evaluation scores by each expert was calculated and compared.
枯草菌を植菌した味飯の菌数検査の結果を表７に示す。椎茸エキスを醸造酢と併用することで、２日目の菌数が１０５ｃｆｕ／ｇまたは１０４ｃｆｕ／ｇであり、醸造酢単品添加よりも菌数の増大を抑えることができた。よって、椎茸エキスを醸造酢と併用すると、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。 Table 7 shows the results of the bacterial count test of the taste rice inoculated with Bacillus subtilis. By using shiitake extract in combination with brewed vinegar, the number of bacteria on the second day was 10 5 cfu / g or 10 4 cfu / g, and the increase in the number of bacteria could be suppressed as compared with the addition of brewed vinegar alone. Therefore, when shiitake extract was used in combination with brewed vinegar, the increase in the number of bacteria with respect to the preservation days of food was suppressed, and the effect of extending the preservation period of the food, that is, improving the shelf life was seen.
味飯の官能評価結果を図４に示す。図４より、醸造酢に椎茸エキスを併用することで、醸造酢の酸味をマスキングすることができた。 The sensory evaluation results of the cooked rice are shown in FIG. From FIG. 4, it was possible to mask the acidity of the brewed vinegar by using the shiitake extract in combination with the brewed vinegar.
（実施例７：ポテトサラダの日持向上効果）
本実施例では、味飯に、椎茸エキスを日持向上剤Ｂと併用して添加した場合の日持向上効果を調べた。
(Example 7: Effect of improving the shelf life of potato salad)
In this example, the effect of improving shelf life when shiitake extract was added to miso together with shelf life improver B was examined.
ジャガイモを４５分間蒸し、皮をむいてから粗く潰した。玉葱をスライスし、３０分程度水にさらした。人参を千切り、キュウリを輪切りにした。これらを表８に示した配合の通り混合し、さらにこれらの原材料の総重量（最終の食品（ポテトサラダ）の重量に対応する）に対し日持向上剤Ｂを１．０％および椎茸エキス（固形分５０％品）を０．０５％の量（椎茸エキス固形分換算すると、０．０２５％）となるように練り込みにより混ぜ込み、ポテトサラダを調製した（本実施例中、椎茸エキス０．０２５％併用区と称した）。対照として、日持向上剤Ｂ単品添加区（最終の食品（ポテトサラダ）の重量に対し１．０％にて添加）および無添加区を設定した。
The potatoes were steamed for 45 minutes, peeled and crushed roughly. The onion was sliced and exposed to water for about 30 minutes. Cut carrots and cut cucumbers. These were mixed as shown in Table 8, and 1.0% of the shelf life improver B and shiitake extract (based on the total weight of these raw materials (corresponding to the weight of the final food (potato salad)) 50% solid content) was mixed by kneading so that the amount was 0.05% (0.025% when converted to shiitake extract solids) to prepare a potato salad (in this example,
その後、調製したポテトサラダを３０℃にて保管し、一般生菌数を標準寒天培養法にて経時的に測定した。ポテトサラダの菌数検査の結果を表９に示す。 Thereafter, the prepared potato salad was stored at 30 ° C., and the number of general viable bacteria was measured over time by a standard agar culture method. Table 9 shows the results of the bacterial count test of the potato salad.
日持向上剤Ｂに椎茸エキスを併用することで、保管の２日目の菌数が、日持向上剤Ｂ単品添加よりも１オーダー菌数が低い結果となり、菌数の増大を抑えることができた。このように、ポテトサラダへの練り込みの場合においても椎茸エキス添加による静菌効果の向上が見られた。 By using shiitake extract in combination with shelf life improver B, the number of bacteria on the second day of storage will be one order less than the addition of shelf life improver B alone, suppressing the increase in the number of bacteria did it. Thus, even in the case of kneading into a potato salad, an improvement in the bacteriostatic effect by adding shiitake extract was observed.
よって、本実施例においても、椎茸エキスを用いた食品（ポテトサラダ）の保存期間の延長、すなわち日持向上効果を確認することができた。 Therefore, also in the present Example, the extension of the preservation | save period of the foodstuff (potato salad) using a shiitake extract, ie, the shelf life improvement effect, was able to be confirmed.
（実施例８：椎茸エキス含有製剤の調製およびその日持向上効果の検討）
表１０に示す配合の製剤（椎茸エキスおよび醸造酢を含有する製剤（調製例１）および表１１に示す配合の製剤（椎茸エキスを含有せず、醸造酢を含有する製剤（調製例２）を、製剤の各成分を混合し、液剤として調製した。
(Example 8: Preparation of shiitake extract-containing preparation and examination of the effect of improving shelf life)
Formulations shown in Table 10 (preparations containing shiitake extract and brewed vinegar (Preparation Example 1) and formulations shown in Table 11 (preparations containing no shiitake extract and brewing vinegar (Preparation Example 2)) Each component of the preparation was mixed to prepare a solution.
生米１００ｇ：水１４０ｇ：醤油１０ｇの割合にて原料を混合し、そこに調製例１の製剤または調製例２の製剤を生米重量に対して１．０％加えて炊飯し、味飯を得た。これにより、調製例１の製剤中で、椎茸エキス固形分は、最終の食品（味飯）の重量に対して０．０１％にて添加された。対照としての無添加区では、製剤無添加であること以外は同様にして炊飯した。 Raw rice 100g: Water 140g: Soy sauce 10g Ingredients are mixed, and the preparation of Preparation Example 1 or Preparation Example 2 is added at 1.0% based on the weight of the raw rice, and cooked. Obtained. Thereby, in the preparation of Preparation Example 1, the shiitake extract solid content was added at 0.01% with respect to the weight of the final food product (taste rice). In the additive-free zone as a control, rice was cooked in the same manner except that the formulation was not added.
その後、調製例１の製剤添加区、調製例２の製剤添加区、および製剤無添加区の３試験区において、味飯に枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。菌数の計測は１０６ｃｆｕ／ｇを上回った時点で終了した。 Thereafter, Bacillus subtilis was inoculated at 10 2 cfu / g in the test rice in the preparation test group of preparation example 1, the preparation addition group of preparation example 2, and the preparation non-addition group. The cells were stored, and the bacterial count was tested in the same manner as in Example 4. The count of bacteria was terminated when it exceeded 10 6 cfu / g.
枯草菌を植菌した味飯の菌数検査の結果を表１２に示す。無添加区が１０６ｃｆｕ／ｇを上回ったのが保存１日目であるのに対し、調製例２の製剤添加区では保存２日目であり、日持向上効果が見られた。調製例１の製剤添加区では、保存２日目でも菌数が１０４〜１０５ｃｆｕ／ｇ程度であり、調製例２の製剤添加区よりもさらに菌数の増大を抑えることができ、日持向上効果が見られた。よって、醸造酢含有製剤中に椎茸エキスをさらに配合することにより、椎茸エキス非含有の醸造酢含有製剤の菌数抑制効果をより促進することができた。椎茸エキスを含有する調製例１の製剤は、椎茸エキスを非含有の調製例２の製剤に比べて、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。 Table 12 shows the results of the bacterial count test of the taste rice inoculated with Bacillus subtilis. In the additive-free group, the storage day exceeded 10 6 cfu / g on the first day of storage, whereas in the preparation-added group of Preparation Example 2, it was stored on the second day, and an improvement in shelf life was observed. In the preparation addition group of Preparation Example 1, the number of bacteria is about 10 4 to 10 5 cfu / g even on the second day of storage, and the increase in the number of bacteria can be further suppressed as compared to the preparation addition group of Preparation Example 2. Longevity improvement effect was seen. Therefore, by further blending shiitake extract in the brewed vinegar-containing preparation, it was possible to further promote the bacterial count inhibitory effect of the brewed vinegar-containing preparation not containing shiitake extract. Compared to the preparation of Preparation Example 2 containing no shiitake extract, the preparation of Preparation Example 1 containing shiitake extract has a reduced increase in the number of bacteria relative to the storage period of the food, and the storage period of the food is increased, that is, the day Longevity improvement effect was seen.
また、調製例１の製剤添加区および調製例２の製剤添加区において、味飯の酸味および酸臭を官能評価した。官能評価は、当該技術分野の専門家１０名が、酸味および酸臭について、いずれの味飯の方が少ないかを判定した。官能評価の結果、１０名中１０名が、調製例１の製剤添加区において、調整剤２の製剤添加区よりも酸味酸臭が少ないと答えた。
In addition, in the preparation addition section of Preparation Example 1 and the preparation addition section of Preparation Example 2, the sourness and acid odor of the cooked rice were subjected to sensory evaluation. In the sensory evaluation, 10 experts in the technical field determined which of the cooked rices had less acidity and acid odor. As a result of sensory evaluation, 10 out of 10 respondents said that there was less sour acid odor in the preparation addition section of Preparation Example 1 than in the preparation addition section of
（実施例９：椎茸エキス含有製剤の調製およびその日持向上効果の検討）
椎茸エキスを、抽出溶媒として水（エタノール添加なし）、抽出温度５℃および抽出時間を２４時間として、実施例１と同様に抽出操作を行った後、デキストリンと共にスプレードライ法により乾燥し、粉末として得た。得られた椎茸エキス粉末は５０重量％にてデキストリンを含有した（当該粉末の５０重量％が椎茸エキス固形分であり、椎茸エキス（固形分５０％品）粉末が得られた）。
(Example 9: Preparation of shiitake extract-containing preparation and examination of effect of improving shelf life)
Shiitake extract was extracted in the same manner as in Example 1 with water (no addition of ethanol) as the extraction solvent, extraction temperature of 5 ° C. and extraction time of 24 hours, and then dried by spray-drying with dextrin as powder. Obtained. The obtained shiitake extract powder contained dextrin at 50% by weight (50% by weight of the powder was a shiitake extract solid content, and a shiitake extract (
表１３に示す配合の製剤（椎茸エキスを含有する製剤（調製例３））および表１４に示す配合の製剤（椎茸エキス非含有の製剤（調製例４））を、製剤の各成分を混合し、粉末剤として調製した。 The formulation shown in Table 13 (preparation containing shiitake extract (Preparation Example 3)) and the formulation shown in Table 14 (preparation containing no shiitake extract (Preparation Example 4)) were mixed with each component of the formulation. And prepared as a powder.
ブロッコリーを約８ｇにカットしてから沸騰水に投入し、湯が再沸騰後１分間ボイルした。更に火を消してから１分間置いた。その後、調製例３の製剤または調製例４の製剤を２ｗ／ｗ％（椎茸エキス固形分に換算すると、０．０５ｗ／ｗ％）となるよう溶解した浸漬液（ブロッコリー重量の２倍量）に、ブロッコリーを５℃にて６０分間浸漬し、液切りした。対照として、無添加区（水浸漬）を設定した。 The broccoli was cut to about 8 g and then poured into boiling water, and the water was boiled for 1 minute after re-boiling. After putting out the fire, it was left for 1 minute. Thereafter, the preparation of Preparation Example 3 or the preparation of Preparation Example 4 was dissolved in an immersion liquid (2 times the weight of broccoli) dissolved to 2 w / w% (0.05 w / w% in terms of shiitake extract solids). The broccoli was immersed at 5 ° C. for 60 minutes and drained. As a control, an additive-free zone (water immersion) was set.
その後、調製例３の製剤添加区、調製例４の製剤添加区、および製剤無添加区の３試験区において、液切り後のボイルブロッコリーに枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。 Thereafter, in 3 test sections of the preparation addition group of Preparation Example 3, the preparation addition group of Preparation Example 4 and the preparation addition-free group, Bacillus subtilis was inoculated at 10 2 cfu / g into the boiled broccoli after draining, The sample was stored at 25 ° C., and the bacterial count was examined in the same manner as in Example 4.
枯草菌を植菌したボイルブロッコリーの菌数検査の結果を表１５に示す。無添加区が１０６ｃｆｕ／ｇを上回ったのが保存２日目であるのに対し、調製例４の製剤添加区においては保存３日目であり、日持向上効果が見られた。調製例３の製剤添加区では、保存１日目〜３日目において調製例４の製剤添加区よりも菌数が１オーダー低く、そして保存３日目でも菌数が１０６ｃｆｕ／ｇを下回った。このように、調製例３の製剤添加区では、調製例４の製剤添加区よりもさらに菌数の増大を抑えることができ、日持向上効果が見られた。よって、日持向上剤の一例である調整剤４の製剤中に椎茸エキスをさらに配合することにより、菌数抑制効果をより促進することができた。椎茸エキスを含有する調製例３の製剤は、椎茸エキスを非含有の調製例４の製剤に比べて、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。 Table 15 shows the results of the bacterial count test of boiled broccoli inoculated with Bacillus subtilis. In the additive-free group, the storage day exceeded 10 6 cfu / g on the second day of storage, whereas in the preparation-added group of Preparation Example 4, it was stored on the third day, and the effect of improving the shelf life was observed. In the preparation addition group of Preparation Example 3, the number of bacteria was one order lower than that of the preparation addition example of Preparation Example 4 on the first to third days of storage, and the number of bacteria was less than 10 6 cfu / g even on the third day of storage. It was. Thus, in the formulation addition section of Preparation Example 3, an increase in the number of bacteria could be further suppressed as compared with the formulation addition section of Preparation Example 4, and the effect of improving the shelf life was seen. Therefore, the effect of suppressing the number of bacteria could be further promoted by further blending shiitake extract into the preparation of the regulator 4 which is an example of the shelf life improving agent. Compared to the preparation of Preparation Example 4 containing no shiitake extract, the preparation of Preparation Example 3 containing shiitake extract was able to suppress the increase in the number of bacteria relative to the food storage days, and thus extended the storage period of the food. Longevity improvement effect was seen.
また、調製例３の製剤添加区および調製例４の製剤添加区において、ボイルブロッコリーの酸味および酸臭を官能評価した。ボイルブロッコリーについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名が、酸味および酸臭について、いずれのボイルブロッコリーの方が少ないかを判定した。官能評価の結果、１０名中１０名が調製例３の製剤添加区において、酸味酸臭が少ないと答えた。 In addition, the sour taste and acid odor of the boiled broccoli were subjected to sensory evaluation in the preparation addition section of Preparation Example 3 and the preparation addition section of Preparation Example 4. About the boiled broccoli, sensory evaluation was performed and the acidity was evaluated. In sensory evaluation, 10 experts in the technical field determined which of the boiled broccoli had less acidity and acid odor. As a result of sensory evaluation, 10 out of 10 responded that there was little sour acid odor in the preparation addition zone of Preparation Example 3.
本発明は、例えば、食品添加剤および食品の製造分野、ならびに食品加工分野において有用である。 The present invention is useful, for example, in the field of food additives and food production, and in the field of food processing.
Claims (14)
０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程を含む、製造方法。 A method for producing antibacterial shiitake extract,
A production method comprising a step of immersing shiitake mushrooms in a solvent of water that is higher than 0 ° C. and not higher than 20 ° C.
請求項１から６のいずれかに記載の製造方法により製造した抗菌用椎茸エキスと、日持向上成分とを混合する工程を含む、製造方法。 A method for producing a shelf life improver,
The manufacturing method including the process of mixing the antibacterial shiitake extract manufactured by the manufacturing method in any one of Claim 1 to 6, and a shelf life improvement component.
抗菌用椎茸エキスおよび日持向上成分を、適用される食品の重量に対して０．００２５〜０．１％：０．３〜５％の量で該食品に適用する工程を含む、方法。 A method for improving the shelf life of food,
Applying the antibacterial shiitake extract and shelf life component to the food in an amount of 0.0025 to 0.1%: 0.3 to 5% based on the weight of the food applied.
抗菌用椎茸エキスおよび日持向上成分を０．０１〜０．５ｗ／ｗ％：０．５〜５ｗ／ｗ％の濃度で含む浸漬液中に、該食品またはその原材料食物を浸漬する工程を含む、方法。 A method for improving the shelf life of food,
A step of immersing the food or its raw material food in an immersion liquid containing the antibacterial shiitake extract and the shelf-life improving component at a concentration of 0.01 to 0.5 w / w%: 0.5 to 5 w / w% ,Method.
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