JP2664311B2 - New food and drink ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel raw material for food and drink, and more particularly, to a method for producing mycelia obtained by artificially cultivating basidiomycetes.
A novel food and drink raw material characterized by being heat-treated at a temperature of from about 260 ° C. to about 260 ° C.

[0002]

2. Description of the Related Art Sprinkling is indispensable in the eating habits of Japanese people, mainly rice cookers, and various sprinklings have been marketed in the postwar boom boom and development of ochazuke products. Such sprinkles often consist of marine products such as seafood and seaweed, teas, and savory ingredients such as roasted sesame. In the field of sprinkling, there are sprinkling foods mixed with finely ground roasted shiitake mushrooms (JP-A-63-291555) and nutrient sprinklings containing shiitake (JP-A-61-104771) in the field of sprinkling. The addition of mushroom mycelium to sprinkle was unsatisfactory in taste and smell.

On the other hand, there is also known a novel food in which granular mycelium of mushrooms is dried as it is or freeze-dried and blended into processed foods such as fermented milk of lactic acid bacteria, beef ham / sausage, fish meat paste products, etc. Kaihei 1-206970).

[0004]

SUMMARY OF THE INVENTION The present inventors have conducted intensive studies in order to solve the above-mentioned drawbacks such as sprinkling and the like. As a result, the present inventors have obtained a culture solution obtained by separating a culture mixture (broth) obtained by artificially cultivating basidiomycetes. When the mycelium was heat-treated in the gas phase at a temperature of 80 to 260 ° C, surprisingly, a new savory odor and delicious taste completely different from the odor and taste of the native mycelium appeared, and as a sprinkling material The present inventors have found that they can be used not only as appropriate but also as new raw materials for food and drink, and based on this finding, have completed the present invention.

[0005]

That is, the novel food and drink raw material of the present invention comprises a mycelium obtained by artificially cultivating basidiomycetes in a gas phase.
It is characterized by being heat-treated at a temperature of 80 to 260 ° C.

Hereinafter, the present invention will be described in detail.

The basidiomycetes used in the present invention include all edible or medicinal mushrooms, such as shiitake mushroom, nameko, oyster mushroom, enokitake mushroom, mukitake mushroom, jellyfish, maitake mushroom, suehirotake mushroom, and purple mushroom. And edible mushrooms such as Komurasakimeji, Honshimeji and Naritatake, and medicinal mushrooms such as Mannentake and Cordyceps. The mushrooms are co-authored by Ikuseki Rokuya and Hongo Tsuguo, “Primary Color Japanese Fungi Encyclopedia” (Chikusha), Yoshio Kobayashi,
This is based on the book "Cyceps Cordyceps" by Daisuke Shimizu (Hoikusha).

[0008] The artificial culture in the present invention is a solid culture using a solid medium or a submerged culture using a liquid medium, but the submerged culture using a liquid medium is preferable in terms of ease of collecting mycelium and the like.

As a solid medium, for example, brown rice, wheat, millet,
Any can be used, such as those mainly composed of grains such as barnyard millet, or those mainly composed of production by-products such as agricultural products such as sawdust, bagasse, bran, soybean waste, and okara.

[0010] The culture conditions (temperature, humidity, time) after inoculating a given mushroom mycelium into the solid medium are as follows:
Although it may be appropriately selected depending on the type of mushroom, etc., the cells are usually cultured at a culture temperature of 15 to 35 ° C. and a relative humidity of 40 to 80% for 15 to 60 days. At the stage where the mycelium has spread throughout the medium and has become a mature mycelial bundle, the mycelial bundle is collected and used as a mycelium.

In the present invention, submerged culture using a liquid medium is one of the culture methods of microorganisms, and is roughly classified into a liquid stationary culture method, a shaking culture method, an aeration stirring culture method, and the like. This is a method for aerobically or anaerobically culturing mycelia in a liquid medium of 10 mm or more.

The medium used for the submerged culture may be a known medium. For example, usually, nutrients such as glucose, maltose, xylose, saccharose, starch, malt extract, yeast extract, peptone, corn steep liquor and the like are appropriately selected. As required, an aqueous solution having a concentration of 8% by weight to which inorganic salts such as phosphates, magnesium salts, iron salts, and the like, as well as an antifoaming agent for suppressing foaming during culture can be used. .

The culture conditions (temperature, time, aeration rate, stirring conditions, etc.) after charging the given mushroom hyphae into the liquid medium as described above may be appropriately selected depending on the culture method and culture scale. Normal culture temperature 15 ~ 35 ℃, culture time 1 ~ 30
It can be carried out at an aeration rate of 0.1 to 2.0 l / l / min and a stirring speed of 0 to 1000 rpm.

After completion of the culture of the mycelium, the culture mixture (broth) is separated by a conventional separation means such as filtration or centrifugation, and the culture solution is separated and washed with water, preferably a raw mycelia having a water content of 95% or less. Obtain the body and use it as mycelium. The culture mixture (broth) may be used as it is instead of the mycelium.

The mycelium obtained by the shaking culture method, the aeration stirring culture method or the like is a granular mycelium having an average particle size of 0.5 mm or more, but a fibrous mycelium can be formed depending on conditions. The mycelium obtained in the static culture method does not become granular, but becomes whole as a whole.

These mycelia are cut as they are or appropriately, and then heat-treated at a temperature of 80 to 260 ° C. in the gas phase to obtain the novel food and drink material of the present invention. When using a culture mixture, heat treatment is performed as it is. The food and drink raw material thus obtained has a novel fragrant odor and a delicious taste completely different from the odor and taste of the native mycelium.
When the mycelium is heat-treated at the above-mentioned temperature, some of the components are changed so that the mycelium has a unique aroma and taste different from the raw mycelium.

When the temperature of the heat treatment is lower than 80 ° C., the taste and smell peculiar to the novel food and drink materials of the present invention are insufficient. On the other hand, if the temperature of the heat treatment exceeds 260 ° C., the surface is burnt due to excessive heating, the water is hardly evaporated, the taste is bitter, and the peculiar taste and smell are lost. A more preferred heat treatment temperature is 110 to 200 ° C, and a still more preferred range is 125 to 180 ° C.

The temperature of the heat treatment is within the above range, and the heating time is preferably such that the degree of drying is such that the moisture content is preferably about 11% by weight or less, more preferably 6% by weight or less. The above-mentioned effects of the heat treatment become sufficient. When the water content exceeds 11% by weight, the novel aroma and taste unique to the food and drink raw material of the present invention are not sufficiently developed.
The heat treatment of the present invention is different from a simple heat treatment or a heat treatment for deactivating an enzyme. When the temperature of the heat treatment is lower than 80 ° C., even if the water content is reduced to 11% by weight or less after heating for a long time, expression of the unique aroma and taste of the food and drink raw material of the present invention is not sufficient.

The means used for the heat treatment is not particularly limited, and may be arbitrarily selected from conventional means. For example, a drum dryer, a flash dryer, a zambi, an iron plate for okonomiyaki, a hot plate and the like can be used. . The heat treatment is performed in a gas phase, generally in an inert gas or in air, but is preferably performed in air.

The heat treatment can be performed under reduced pressure, increased pressure, or normal pressure, but is preferably performed under normal pressure. or,
As for the heating method, the temperature may be gradually increased from a low temperature to a high temperature, but it is preferable to heat at a stretch to a predetermined temperature.

In the present invention, the temperature of the heat treatment refers to the temperature of the heating surface in the various heating means unless otherwise specified.

The food or drink raw material obtained here can be crushed or crushed to a desired particle size as needed, and used as it is or mixed with various foods and drinks.

The “food and drink” of the food and drink raw material of the present invention and various foods and drinks mixed with the same include not only food and drink that humans drink and eat, but also drinks and feeds that animals drink and eat. Included.

For example, sprinkle, seasoning, bread, udon, ramen, dried noodles, other noodles, rice crackers, konjac, tofu, cheese, pudding, jelly confectionery, dried confectionery, mochi confectionery, tempura and fry batter, dumpling skin, Kinako, pet food, solid feed, various nutritional drinks, soups,
It can be mixed with various foods and drinks, such as cereal foods, and can be used as it is or after being molded, seasoned, etc., and used as a snack for sake.

When the foodstuff of the present invention is mixed with various foodstuffs, a preferable mixing ratio is 1 to 50% by weight.
More preferably, it is 3 to 30% by weight.

Among the food and drink materials of the present invention, those derived from Suehirotake mushrooms have a particularly fragrant smell, have a good taste,
It is preferable because effects such as antitumor and immunostimulation are expected.

[0027] The most preferred use form of the food and drink raw material of the present invention is a sprinkling raw material. The food or drink raw material can be crushed or crushed to a desired particle size as needed, and can be sprinkled as it is or mixed with a conventional sprinkling raw material. It is convenient to mix them in the form of granules or powders, but they may be incorporated in the usual sprinkling production process and mixed.

Conventional sprinkling raw materials include, in addition to salt, sugar, and chemical seasonings, cutlery, seaweed, seaweed, eggs, roasted sesame, wheat germ, kelp powder, matcha, cinnamon seeds, soybean leaves,
There are wasabi, caramel, starch, safflower, soybean oil, calcium, flour, cod, lactose, glucose, fishbone, natural pigments, etc. These are appropriately selected as needed and mixed at an appropriate ratio.

When the food and drink raw material of the present invention is used as a sprinkling raw material, the mixing ratio with respect to the whole sprinkling amount is 1 to 50.
% By weight, more preferably 3 to 30% by weight, and 10% by weight.
-20% by weight is more preferred. When the blending ratio is less than 1% by weight, the expression of the taste and odor peculiar to the sprinkling material of the present invention becomes unsatisfactory.

The sprinkle thus obtained may be sprinkled on spaghetti, toast, salad, yakiniku, etc. in addition to cooked rice, and it can also be used for ochazuke, rice balls, etc.

Another preferred use form of the food and drink raw material of the present invention is a seasoning raw material. The food or drink raw material can be crushed or crushed to a desired particle size as required and blended with conventional seasoning raw materials to form a seasoning. The compound is in the form of granules or powder, and is incorporated into a usual seasoning production process.

In the present invention, a seasoning is a material used to add taste and aroma to foods and drinks and adjust the taste, such as miso or soup stock, soup stock, soup stock, mentsuyu, eel sauce and yakiniku. Various sauces such as sauce and rice confectionery sauce, sauces such as Worcester sauce, dressings such as dressing and mayonnaise, rouxes such as hayashiru and curry roux, and various seasonings such as spices such as pepper, pepper, sansho, and shichimi pepper. Includes fees.

When the food and drink raw material of the present invention is used as a seasoning raw material, the blending ratio based on the total amount of the seasoning is preferably 1 to 50% by weight. More preferably, it is 3 to 30% by weight.

Still another preferred use form of the food and drink raw material of the present invention is a pet food raw material. The food or drink raw material can be crushed or crushed as it is or to a desired particle size as needed, and blended with conventional pet food raw materials to produce a pet food. The compounding is performed by incorporating it into a normal pet food manufacturing process.

In the present invention, the pet food is a feed containing pets such as dogs and cats, as well as ornamental fish and small birds in a well-balanced manner when feeding the animals. This includes cat food, ornamental fish food, bird food, and the like. Examples of dog food include cereals to which animal feed is added, and examples of cat food include those using fish meat and horse meat. Examples of ornamental fish foods mainly include fishmeal, and small bird foods mainly include millet grains.

When the food and drink raw material of the present invention is used as a pet food raw material, the mixing ratio with respect to the total amount of the pet food is preferably 1 to 50% by weight. More preferably, 1 to 30
%, More preferably 1.5 to 15% by weight.

Still another preferred use form of the food and drink raw material of the present invention is a cereal food raw material. The food or drink raw material can be used as it is, in the form of flakes, or crushed or pulverized to a desired particle size as required, and blended with conventional cereal food raw materials to form a cereal food. The compounding can also be incorporated into the usual cereal food production process and mixed.

In the present invention, the cereal food is a food containing processed cereals and is a food that is eaten as it is or simply cooked. Examples of cereal food ingredients include oatmeal, corn flakes, wheat flakes, oat flakes, and puffed corn, puffed wheat, and puffed rice, which are swelled products of corn, wheat, and rice. Cereal foods are usually fortified with vitamins and minerals and are often eaten by boiling or milking.

When the food and drink raw material of the present invention is used as a cereal food raw material, the blending ratio with respect to the total amount of the cereal food is preferably 1 to 50% by weight. More preferably, 3 to
30% by weight.

Hereinafter, the present invention will be described more specifically with reference to examples.

[0041]

EXAMPLES Reference Example 1 ( Example of mycelium production) 5 g of peptone, 3 g of yeast extract, 3 g of malt extract, 0.3 g of potassium phosphate monobasic, 0.3 g of potassium phosphate dibasic, 0.3 g of magnesium sulfate heptahydrate, glucose 500 ml of a liquid medium (pH = 6) having a composition ratio of 50 g and 1000 ml of water in 200 ml each
After dispensing into 12 Erlenmeyer flasks and attaching a cotton stopper,
Sterile mushroom hypha (Shimejimidae, Suehirotake genus, Japanese name: Suehirotake, Scientific name: Schizophyllum commune Fr. CM-556, Deposit No .: No. 1744, Microtechnological Laboratory) Inoculated according to the usual method, 23
Shaking culture was performed at 乃至 25 ° C. for 6 days using a rotary shaker at a rotation speed of 180 rpm. After cultivation,
Culture mixture for 12 Erlenmeyer flasks (broth; approx. 2400 ml)
Is filtered, filtered, washed with water and dehydrated to obtain 590 g of granular raw mycelium.
(About 95% moisture). The granular live mycelium was a translucent spherical, granular mycelium wrapped in a viscous substance and had an average particle size of 3 mm.

Example 1 Production Example of Food and Beverage Raw Material from Mycelium 100 g of the mycelium obtained in Reference Example 1 and the mycelium produced by the same formulation as in Reference Example 1 were each heated by an electric hot plate. Processing was performed. At this time, adjust the surface temperature of the hot plate to 125 ° C, 150 ° C, 1
Heat treatment was performed under the condition of 80 ° C. Table 1 shows the water content after the heat treatment and the appearance and yield of the food and drink raw material of the present invention. Table 1 also shows, as comparative examples, those subjected to heat treatment at 70 ° C. and 270 ° C. and raw mycelia not subjected to heat treatment.

Next, 20 panelists evaluated the smell in three grades of “pleasant”, “normal” and “unpleasant” and the taste in “delicious”, “normal” and “unsatisfactory”. . In addition, the odor and taste of the raw mycelium were compared, and the results were evaluated on a three-point scale: "Is different and better than mycelium,""Same as mycelium," and "I was different from mycelium and became worse." 1 is shown.

[0044]

[Table 1]

It is understood from Table 1 that the food and drink raw materials of the present invention obtained by heat treatment at a temperature of 125 to 180 ° C. have excellent odor and taste. As for the taste, from the majority of the 20 panelists, the food and drink raw material of the present invention is completely different from the natural mycelium taste, has a unique taste and is delicious, and the smell is also the natural mycelial odor. It was evaluated as having a fragrant and good smell that was completely different.

The taste components of the food and drink raw material of the present invention heat-treated at 125 ° C. and the mycelium not subjected to the heat treatment were analyzed and compared.

The mycelium not subjected to the heat treatment was freeze-dried and then subjected to analysis. Analysis items: sugars (trehalose, mannitol: referred to as “umami 1”), nucleic acids (inosinic acid, guanylic acid: known as taste components of mushroom mycelium)
"Umami 2"), amino acids (umami) (glutamic acid, aspartic acid, alanine) and amino acids (bitterness) (valine, isoleucine, tyrosine, phenylalanine, tryptophan). The results are shown in Table 2 (each numerical value is shown in% by weight). The value of the ratio of the amino acid (umami) to the amino acid (bitterness) is referred to as “umami 3” and is shown in Table 2.

[0048]

[Table 2]

It was found that umami 1 and umami 3 were increased by the heat treatment.

Example 2 ( Example of production of food and drink raw materials from culture mixture (broth)) Culture was carried out in the same manner as in Reference Example 1, and after completion of the culture, the culture mixture (broth) was directly heated without separating the culture solution. Used as raw material for processing. About 200 ml of the culture mixture was heat-treated on an electric hot plate at a surface temperature of the hot plate of 150 ° C. for 60 minutes to obtain 2.63 g of a brown food and drink material.
The water content was 5% by weight. Ten panelists rated the smell and taste as “good” for 8 but “normal” and “bad”
Were one each.

Example 3 (Production example of sprinkle) Sprinkle was obtained by mixing the following ingredients in the following proportions using the food and drink raw materials obtained in Example 1 by heat treatment at a temperature of 150 ° C.

Raw materials for food and drink of the present invention 20% by weight Dried chicken eggs 30% by weight Sesame 15% by weight Nori 15% by weight Japanese cinnamon leaves 10% by weight Salt 5% by weight Sugar 3% by weight 2% by weight Flour 2% by weight As a comparative example, The sprinkling of the comparative example was obtained by mixing without adding the food and drink ingredients of the invention.

When the sprinkles of the present invention were sprinkled on freshly cooked white rice and tasted by 10 panelists, they had a unique fragrant smell and taste compared to the comparative example, and the appetite also increased.
It was evaluated as an excellent sprinkle.

Example 4 (Production example of soup stock) The food and drink raw material obtained by heat-treating at a temperature of 125 ° C. in Example 1 was pulverized into powder and mixed at the following ratio to obtain a soup stock. .

Raw materials for food and drink of the present invention 10% by weight Dry milk 30% by weight Dry chicken eggs 10% by weight Corn powder 30% by weight Salt 10% by weight Sugar 5% by weight Margarine 5% by weight Example 5 (Example of production of pepper) The food and drink raw material obtained by heat treatment at a temperature of 180 ° C. in step 1 was pulverized into powder, and 20 g of the powder was taken and mixed well with 80 g of pepper raw material to obtain a pepper containing the food and drink raw material.

Example 6 (Production example of rice cracker sauce) The food and drink raw material obtained by heat-treating at a temperature of 150 ° C. in Example 1 was pulverized into powder, which was mixed at the following ratio, and mixed with the following ratio. I got a sauce.

Soy sauce 18 l Sugar 1.8 kg Starch 0.5 kg Gelatin 0.12 kg Sodium glutamate 0.4 kg Ingredients for food and drink of the present invention 1.0 kg Example 7 (Example of production of dashi no moto) Example 1 The raw material for food and drink obtained by heat treatment at a temperature of 150 ° C. was pulverized into a powder, which was mixed at the following mixing ratio to obtain a stock of powder.

Bonito (pulverized product) 70% by weight Kelp (dry powder) 15% by weight Shiitake (dry powder) 7.5% by weight Food and drink raw material of the present invention 7.5% by weight This can be used as a powder as it is. It can also be put in a bag like a tea bag and used as a dashi pack.

Example 8 (Production example of pet food) Raw materials for food and drink obtained by heating at a temperature of 125 ° C. in Example 1 were ground and used as powder. 1 kg of beef, 1 kg of liver and 1 kg of muddy bone are mixed in a mixture of 30 g of sodium chloride and 0.2 g of sodium nitrite.
Salted and minced for 2 days to make a ground meat, 200 g of the food and drink powder of the present invention, potassium sorbate
Add 10 g, then add 500 g of starch, 500 g of soy protein and 1 kg of ice water and mix thoroughly. This was filled and sealed in a polyvinylidene chloride film casing, and sterilized by heating at 90 ° C. for 60 minutes to obtain pet food for dogs.

Example 9 (Production example 1 of cereal food) The raw material for food and drink obtained by heat treatment at a temperature of 150 ° C. in Example 1 was crushed into flakes, which were mixed in the following mixing ratio. I got cereal food.

Wheat flakes 25% by weight Auto flakes 20% by weight Skim milk powder 13% by weight Seedless raisins 4% by weight Hazelnuts 10% by weight Apple 4% by weight Apricot 4% by weight Glucose 5% by weight Food and drink ingredients of the present invention 15% by weight Example 10 (Production example 2 of cereal food) The food and drink raw material obtained by heat-treating at a temperature of 125 ° C. in Example 1 was pulverized into a powder, which was mixed in the same mixing ratio as in Example 9; Got cereal food.

[0062]

Industrial Applicability The novel food and drink raw material of the present invention develops a unique fragrant odor and delicious taste completely different from the odor and taste of the native mycelium, is chewy, and is useful for enhancing appetite. In addition, mushroom-specific immunostimulatory effects, anti-cancer effects, intestinal effects, anti-diabetic effects, anti-hypertensive effects, blood cholesterol control, etc.
The effect as a health food is also expected.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical display location A23L 1/48 A23L 1/48 2/38 2/38 H (56) References JP-A-62- 96427 (JP, A) JP-A-53-12434 (JP, A) JP-A-54-11250 (JP, A) JP-A-2-283260 (JP, A)

Claims (2)

(57) [Claims] 1. A novel food and drink raw material characterized by heating mycelia obtained by artificially cultivating Suehirotake mushrooms at a temperature of 125 to 180 ° C. in a gas phase. 2. The mycelium after heat treatment has a moisture content of 11
The food / drink raw material according to claim 1, which is not more than weight%.