JP4705874B2 - Method for producing amino acid-rich food material, particularly amino acid-rich food material containing abundant ornithine, food material produced by using these production methods, and foods to which these food materials are added - Google Patents

Description

  The present invention relates to a method for producing a food material with a high amino acid content, a method for producing a food material with a high amino acid content, particularly containing ornithine, a food material produced using these production methods, and these food materials. It relates to added food.

(I) Mushrooms that have been captured as foods similar to vegetables and fruits and dried and pulverized by hot air drying or freeze drying already exist (Patent Documents 1 and 2).
(B) Raw mushrooms are frozen and then pulverized as they are, and then thawed and then recovered (freeze pulverization method) to obtain a mushroom extract having a high free amino acid content (Patent Document 3).
(C) Enokitake mushrooms are generally sold in the form of many bundles of mushrooms that produce fruit bodies (mushrooms) in the dark and have long handles and small umbrellas.
(D) An extract-type seasoning (yeast extract) in which yeast, which is an ascomycete fungus, is self-digested or enzymatically treated to contain a high concentration of free amino acids is commercially available.
(E) A method for increasing the ornithine content in swordfish by cooling is reported (Patent Document 4).

JP 2004-189710 A JP 50-46872 A Japanese Patent Application No. 2005-240561 JP 2001-204432 A

The inventor previously knew that raw mushrooms were frozen, then pulverized as they were, and then thawed before recovering the extract to obtain a mushroom extract rich in free amino acids. Name: food material, manufacturing method thereof, and food added with this food material) (Patent Document 3).
However, mushrooms, which are raw materials for obtaining mushroom extracts, are mainly distributed for raw consumption and are expensive as raw materials for extracts. Therefore, a method for producing a mushroom extract having a higher free amino acid content is required.
Some mushrooms contain functional amino acids such as γ-aminobutyric acid (GABA) and ornithine. Increasing the content of these mushrooms is the value of food materials made from mushroom extract and foods containing them. Will increase.

Ornithine is used mainly in the United States as a food material to secrete growth hormone to promote muscle synthesis or to increase basal metabolism to prevent obesity. In Europe, it is used as a medicine to improve liver damage.
In Japan, it can be used as a food material in the form of L-ornithine hydrochloride. Ornithine is known to promote the secretion of growth hormone, and is involved in the detoxification of ammonia as a component of the ornithine cycle and is a precursor of polyamine. It is also known to activate the ornithine circuit to improve hyperammonemia associated with liver dysfunction and to exhibit immune enhancement.
Therefore, it is very significant to develop food materials with high ornithine content.

Ornithine is abundant especially in bivalve swordfish as a food material, and is contained in 186 mg of 100 g of extract. Freezing shijimi increases the ornithine content about 4 times (Patent Document 4).
Large amounts of ornithine are contained in the extracts of cultivated mushrooms, Enokitake, Bunashimeji, Hatakeshimeji, mushrooms and snow mausoleum. The content is 94.5 to 136.5 mg / 100 ml of extract, and by drying these extracts, a material containing 0.96 g / 100 g to 1.23 g / 100 g of natural ornithine can be obtained (Patent Document 3). ). Although this content exceeds the ornithine content contained in frozen swordfish in calculation, the standard of the daily intake of ornithine with supplements currently on the market is considerably high at 500 mg to 1000 mg.

The present invention further increases the amount of free amino acids contained in mushrooms by autolysis to produce an extract having a very high free amino acid content, and a new free amino acid content using the extract. An object of the present invention is to provide a food material, a production method thereof, and a food to which the food material is added.
In addition, the object is to provide a new food material with a high content of ornithine by adding arginine to mushroom extract and converting it to ornithine, which is a functional amino acid, and a method for producing the same, as well as a food containing this food material. And

The present invention is constituted by the following claims 1 to 167.
[Claim 1] A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (C).
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the raw enokitake or enokitake and then pulverizing them or adding water to them to obtain a slurry of enokitake
(C) The process of isolate | separating an extract (liquid substance) from the said slurry
[Claim 2] A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (C).
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the enokitake mushroom or enokitake mushroom and then keeping it warm and self-digesting to obtain a self-digested enokitake mushroom
(C) The process of isolate | separating an extract (liquid substance) from the said autolysate
[Claim 3] A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (D) in sequence.
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the raw enokitake or enokitake and then pulverizing them or adding water to them to obtain a slurry of enokitake
(C) The process of isolate | separating an extract (liquid substance) from the said slurry
(D) The process of keeping the extract warm and self-digesting
[Claim 4] The method for producing a food material having a high amino acid content according to claims 1 to 3, wherein the extract is concentrated or / and dried to make a paste or powder.
[5] The method for producing a food material with a high amino acid content according to [2] to [4], wherein the conditions for self-digestion are the following (a) and (b).
  (A) Temperature: 20 ° C to 80 ° C (more preferably 40 ° C to 60 ° C)
  (B) Holding time: 2 hours or more (more preferably, 6 hours to 10 hours)
[Claim 6] A food material with a high amino acid content produced using the production method according to any one of claims 1 to 5.
[Claim 7] A food comprising the food material according to claim 6 added to enhance nutrition and improve taste.
[Claim 8] A method for producing a food material having a high amino acid content, particularly rich in ornithine, which is produced through the following steps (A) to (C).
(A) A step of obtaining a mushroom slurry by crushing raw mushrooms or frozen raw mushrooms
(B) A step of adding arginine to the slurry to cause ornithine synthase (arginase) in the slurry to act.
(C) The process of isolate | separating an extract from the said slurry
[Claim 9] A method for producing a food material with a high amino acid content, particularly rich in ornithine, which is produced through the following steps (A) to (C).
(A) A step of obtaining a mushroom slurry by crushing raw mushrooms or frozen raw mushrooms
(B) The process of isolate | separating an extract (liquid substance) from the said slurry
(C) adding arginine to the extract and causing ornithine synthase (arginase) in the extract to act
[Claim 10] Instead of the step (A) of claim 8 or 9, it is referred to as "a step of obtaining a mushroom slurry by adding water to mushroom powder dried in a temperature zone where the enzyme is not inactivated". In particular, a method for producing a food material with a high amino acid content, which is rich in ornithine.
[Claim 11] The extract after the action of the ornithine synthase (arginase) according to claims 8 to 10 is concentrated or / and dried to form a paste or powder, particularly rich in ornithine. A method for producing a food material containing a high amino acid content.
[Claim 12] The amount of arginine added is 1 g to 50 g per 1 L of the extract according to claims 8 to 10, and the amino acid content particularly rich in ornithine according to claims 8 to 11 is high. A method for producing a contained food material.
[Claim 13] Conditions for causing ornithine synthase (arginase) to act are the following (a) to (c): The food material with high amino acid content, particularly rich in ornithine, according to claims 8 to 10 Manufacturing method.
  (A) Temperature: 30 ° C. to 70 ° C. (more preferably, 40 ° C. to 60 ° C.)
  (B) pH: 5.0 to 11.0 (more preferably 7.0 to 10.0)
  (C) Holding time: 2 hours or more (more preferably, 6 hours to 8 hours)
[Claim 14] Enriched with ornithine according to claims 8 to 13, wherein enokitake mushrooms, oyster mushrooms, bilings (snow mausoleum, birch), tamogitake, hatake shimeji, bunashimeji, eringi, agaricus are used as mushrooms. A method for producing a food material with a high amino acid content.
[Claim 15] Claims 8 to 13, wherein enokitake is used as a mushroom, and a fruit body is formed in the dark, and then a raw enokitake that is irradiated with light at room temperature to enlarge the fruit body umbrella is used. A method for producing a food material with a high amino acid content.
[Claim 16] A food material with a high amino acid content, particularly rich in ornithine, produced using the production method according to claims 8 to 15.
[Claim 17] A food comprising the amino acid-rich food material particularly rich in ornithine according to claim 16 added to enhance nutrition and improve taste.

The reason why the present invention is configured as described above is as follows.
(A) Since raw mushrooms undergo a self-digestion process, proteins inside and outside the cell are decomposed by enzymes possessed by the mushrooms themselves, for example, compared with a mushroom extract recovered by freeze grinding (Patent Document 3). It has been found that an extract having a higher free amino acid content can be easily recovered.
That is, by freezing the mushroom fruit body as it is or after freezing, it is possible to efficiently extract free amino acids contained in a large amount in the fruit body of the raw mushroom by heating and self-digesting. The fruit body can be crushed raw or frozen as it is, and the extract can be separated, and the amount of free amino acids in the extract can be increased by keeping it warm and self-digesting (Claim 1, Claim) Item 2).
(B) Ornithine synthase (arginase) in a mushroom extract by adding arginine to a slurry of mushrooms obtained by crushing raw mushrooms or frozen raw mushrooms, or an extract obtained by separating from the slurry, and keeping the mixture warm. Thus, it has been found that ornithine is efficiently produced from arginine (claims 10 and 11).
In addition, the ornithine synthase (arginase) in the mushroom extract is not limited to raw mushrooms, but is a slurry obtained by adding water to mushroom powder dried in a temperature zone where the enzyme is not deactivated or an extract separated from the slurry. Has been found to have sufficient activity (claim 12).
(C) Enokitake is a free amino acid, rather than cultivating in the dark all the time, using a fruit body that has been grown under darkness and then irradiated with light at room temperature to enlarge the fruit body umbrella. Was found to be obtained in a large amount (Claim 6 and Claim 16).
(D) It has been found that if an extract obtained by self-digesting raw mushrooms is concentrated or dried, a food material containing high free amino acids (claims 3 and 8) can be easily obtained. (E) Arginine is added to the raw mushroom extract (including the extract in the slurry), and the extract produced or increased by ornithine synthase (arginase) contained in the raw mushroom extract is concentrated or dried. In particular, it was found that a food material containing a high amount of ornithine and containing a high amount of amino acid (claims 12 and 17) can be easily obtained.
(F) If a food material with a high free amino acid content described in (d) or (e) above, or a food material with a high amino acid content especially containing ornithine is added to a general food, the food is easily imparted with umami. In addition, the necessary amount of ornithine can be easily ingested every day (Claims 9 and 18).

  The raw material mushroom used in the present invention may be a raw mushroom or a frozen product of a raw mushroom.

In the present invention, self-digestion means keeping raw mushrooms (including those obtained by freezing raw mushrooms) as they are or by crushing (slurry) at a certain range of temperature, or raw mushrooms (freezing raw mushrooms). This means that the extract separated from the crushed product (slurry) is kept at a certain temperature range.
Autolysis is usually performed under the following conditions.
(A) Temperature: 20 ° C to 80 ° C (more preferably 40 ° C to 60 ° C)
(B) Holding time: 2 hours or more (more preferably, 6 hours to 10 hours)
More specifically, water may be added to the mushroom and then kept warm to be self-digested, or the raw mushroom or frozen mushroom may be crushed with a juicer or the like and then self-digested. Through this self-digestion process, intracellular and extracellular proteins are decomposed by enzymes possessed by the mushroom itself, and an extract having a higher free amino acid content can be recovered as compared with a mushroom extract recovered by freeze-grinding.
The extract is collected after self-digestion as it is or once by freezing / thawing, or after freezing / pulverizing / thawing, by pressing or centrifuging.

  Among the commercially available mushrooms, enokitake is usually grown at a temperature of 5 to 10 ° C. under dark conditions, so that the fruit body umbrella is small (1 cm or less in diameter) and bundles of long mushrooms are grown and sold. Has been.

However, the enokitake mushroom grows about 5-10 cm in the handle, and when grown at room temperature of about 15-25 ° C. under a lamp like a fluorescent lamp for 1-2 days, the umbrella grows and the maximum diameter is 2.5 cm. Reach the degree. Thus, it was found that the enokitake mushroom extract with an enlarged umbrella has a significantly increased free amino acid content compared to the mushroom extract grown in the dark at 5 to 10 ° C. for the same time.
An extract with a very high free amino acid content can be obtained by subjecting the enokitake cultivated in this way to self-digestion treatment.

Mushroom extract obtained by self-digestion treatment or mushroom extract obtained by increasing ornithine is concentrated to a paste-like product, or an efficient drying method such as vacuum freeze drying, hot air drying, spray drying, drum drying, etc. By drying, a food material having a very high free amino acid content can be produced.
The drying temperature is preferably 80 ° C. or lower because the extract is carbonized at 120 ° C. or higher.

In the present invention, arginine which is a substrate of ornithine synthase (arginase) is added to a mushroom extract (a mushroom slurry obtained by crushing raw mushrooms or frozen raw mushrooms, or a mushroom extract obtained by separating from a slurry). By doing so, a large amount of ornithine can be produced.
In order to obtain an extract from a raw material mushroom, the raw mushroom or a frozen product thereof is pulverized with a homogenizer, a juicer, or the like, and then the extract is recovered by pressing or centrifuging. The extract solution may be recovered after adding water to the mushroom and crushing it.
In addition, the ornithine synthase (arginase) in the mushroom extract is not limited to raw mushrooms, but is a slurry obtained by adding water to mushroom powder dried in a temperature zone where the enzyme is not deactivated, or an extract separated from the slurry. May be used.
Alternatively, a dry mushroom powder and arginine mixed in advance and water added thereto may be kept under the conditions described below.

Suitable conditions (reaction conditions) for adding arginine to produce ornithine are as follows.
(A) Temperature: 30 ° C. to 70 ° C. (more preferably, 40 ° C. to 60 ° C.)
(B) pH: 5.0 to 11.0 (more preferably 7.0 to 10.0)
(C) Holding time: 2 hours or more (more preferably, 6 hours to 8 hours)
(D) Amount of arginine to be added (arginine / extract): 1 g / L to 50 g / L
After maintaining the above conditions, the enzyme is deactivated in hot water at 80 ° C. or higher, and the precipitate is removed by filtration or centrifugation.

As a result of investigating various mushrooms, the production of ornithine varies depending on the type of mushroom, but it has been found that ornithine productivity is very high in mushrooms such as enokitake, oyster mushrooms, biling, bunashimeji, eringi and agaricus (see below). See Example 10).

In the reaction with arginase using arginine as a substrate, urea and ammonia are produced as by-products in addition to ornithine.
High concentrations of urea were detected in oyster mushrooms and bilings.
Enokitake, Bunashimeji, Eringi, and Agaricus produced high concentrations of ammonia instead of urea. This ammonia is easily removed in the drying step for concentrating the extract components. Urea is synthesized in the urea cycle to detoxify ammonia in the human body, and the toxicity is very low, as shown in the materials of the Japan Chemical Safety and Information Center (http: //www.jetoc .or.jp / HP_SIDS / htmlfiles / 57-13-6.html).
The extract obtained as described above is dried by an efficient drying method such as vacuum freeze drying, hot air drying, spray drying, drum drying or the like, thereby producing a food material containing ornithine of 10% or more by weight. Is possible.

  According to the present invention, it is possible to easily produce a food material with a high amino acid content and particularly a food material with a high amino acid content rich in ornithine from commercially available mushrooms that can be produced in large quantities. As a seasoning, there is an effect that it can provide a seasoning that imparts umami and enhances ornithine.

(1) Preparation of enokitake mushroom extract Commercially available enokitake mushrooms were purchased, and freeze-ground and self-digested extracts were prepared by the following method.
(A) Freeze-pulverized extract Enokitake was placed in a freezer (chest freezer HF-10CG, Sanyo Electric Co., Ltd.) at −20 ° C. and frozen, and then pulverized with a mill (TM807, Tescom Co., Ltd.) while frozen. This pulverized product was placed in a 50 ml centrifuge tube and left at room temperature for a while to completely melt. Thereafter, the residue and the extract were separated by centrifugation at about 3000 × g for 10 minutes with a centrifuge (CN-1050, ASONE Co., Ltd.), and only the extract was recovered.
(B) Self-digested raw enokitake is packed in a 50 ml centrifuge tube and incubated at 30 ° C, 40 ° C, 50 ° C, 60 ° C, and 70 ° C for 6 hours, and then centrifuged (CN-1050, ASONE Stock) Company) was centrifuged at about 3,000 xg for 10 minutes to separate the residue and the extract, and only the extract was recovered.
(2) Analysis of free amino acids in enokitake mushroom extract The recovered extract was measured for volume and then immersed in a warm bath at 80 ° C for 10 minutes to inactivate the enzyme. Part of the tabletop microcentrifuge (CT13R, Hitachi Koki Co., Ltd.) And centrifuged at 16,000 xg for 10 minutes. The supernatant was filtered through a membrane filter (Minisart RC15, Sartorius Co., Ltd.) having a pore size of 0.2 μm, and the filtrate was 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 A sample solution for amino acid analysis was appropriately diluted with JEOL Ltd.). The sample solution was set in a vial for a fully automatic amino acid analyzer (JLC-500 / V, JEOL Ltd.), and 50 μl was injected for analysis. The operation of the device followed the attached operation manual.
(3) Amino acid analysis results Figure 1 shows the total free amino acid content and extract recovery amount in each recovered extract. The total free amino acid content was described as the content in 100 ml of the recovered extract, and the extract recovery amount was described as the amount per 1 kg of mushrooms used in the test.
According to the results in FIG. 1, the total free amino acid content of the extract exceeds that of the freeze-pulverized extract after 30 hours at 60 to 60 ° C. for 6 hours (see Patent Document 3), especially about 1.58 times at 40 ° C. and 50 ° C. It was about 1.54 times higher. In addition, an amount of extract equivalent to that of the freeze pulverization process (see Patent Document 3) could be recovered by self-digestion treatment at 40 to 70 ° C. for 6 hours. Considering the total amount of free amino acids and the amount of recovered extract, it can be seen that the optimum temperature for the self-digestion treatment is 40 ° C to 60 ° C.

Several 50 ml centrifuge tubes filled with fresh enokitake were placed in an incubator at 40 ° C. and 50 ° C., and taken out at regular intervals. The removed centrifuge tube was immediately centrifuged at about 3,000 × g for 10 minutes with a centrifuge (CN-1050, ASONE Co., Ltd.) to separate the residue and the extract, and only the extract was recovered. A sample solution was prepared from the extract in the same manner as in Example 1, and amino acid analysis was performed to calculate the total amount of free amino acids. The results are shown in FIG.
Although self-digestion treatment was performed for up to 15 hours, the way of increasing the total free amino acid content at 40 ° C and 50 ° C was almost the same. However, when considering the propagation of various bacteria, treatment at 50 ° C. for 6 to 8 hours is good.

Sixteen 50 ml centrifuge tubes filled with fresh enokitake were prepared, and eight were frozen in a freezer (chest freezer HF-10CG, Sanyo Electric Co., Ltd.). All the tubes were placed in an incubator at 40 ° C., and a tube of fresh mushrooms and frozen mushrooms was taken out at regular intervals. The removed centrifuge tube was immediately centrifuged at about 3,000 × g for 10 minutes with a centrifuge (CN-1050, ASONE Co., Ltd.) to separate the residue and the extract, and only the extract was recovered. A sample solution was prepared from the extract in the same manner as in Example 1, and amino acid analysis was performed to calculate the total amount of free amino acids. The results are shown in FIG.
The total amount of free amino acids was found to be higher when the frozen mushrooms were self-digested when the treatment time was the same. In order to stably supply the raw material mushrooms, the mushrooms must be preserved in some way, but the results in Fig. 3 show that cryopreservation is a very effective means for producing high free amino acid extract. Is shown.

Prepare 4 enokitake mushrooms grown in 1000 ml inoculum bottles and generate fruit bodies (mushrooms) at 10 ° C in the dark, 2 at room temperature (20-24 ° C), under fluorescent light (about 1000 lux) Cultivated for 2 days. The other two were grown for 2 days in the dark at 10 ° C as a control. The form of each enokitake mushroom harvested after cultivation is shown in FIG. The weight was room temperature, the average was 273.5 g for the cultivated products under fluorescent light, and 279.4 g for the control product, but the umbrella diameter of the cultivated products under the room temperature and fluorescent light reached a maximum of 2.5 cm. The handle stretched about 3.5 cm.
These mushrooms were frozen with a freezer (chest freezer HF-10CG, Sanyo Electric Co., Ltd.), and a freeze-pulverized extract was prepared in the same manner as in Example 1. Sample solutions were prepared from these extracts in the same manner as in Example 1, and amino acid analysis was performed.
Furthermore, these frozen mushrooms were placed in an incubator at 50 ° C. and kept for 6 hours to self-digest. After the treatment, it was frozen again, and a freeze-ground extract was prepared in the same manner as in Example 1. Sample solutions were prepared from these extracts in the same manner as in Example 1, and amino acid analysis was performed. The results are shown in Table 1.

The total free amino acid content of the product cultivated under fluorescent light at room temperature was about 1.7 times higher than that of the control product. In particular, the content of glutamic acid, which is the main component of umami, was about 1.96 times that of the control.
In addition, due to self-digestion, the total free amino acid content increased by about 1.36 times in the control and about 1.31 times in the room temperature and fluorescently cultivated products compared to the case after harvesting. It was found that the amino acid content in the enokitake mushroom extract increased, and an extract containing a very high concentration amino acid can be recovered by further self-digestion treatment.
In the case of self-digestion treatment, it is necessary to keep the temperature at 20 ° C. to 80 ° C., more preferably 40 ° C. to 60 ° C., in order to make the mushroom's own enzyme work. Keeping warm is dangerous.
On the other hand, at the end of mushroom cultivation, it is extremely easy to grow mushroom umbrellas a little by changing the conditions of temperature and light a little, and this method is a pretreatment to obtain an extract containing high concentration free amino acids As excellent.

A variety of commercially available mushrooms were frozen immediately after purchase and the frozen products were self-digested at 50 ° C. for 6 hours to prepare mushroom extract samples in the same manner as in Example 1, and amino acids Analysis was performed to calculate the total amount of free amino acids. The results are shown in FIG.
It was confirmed that by performing autolysis treatment for each mushroom, the total amount of free amino acids in the recovered extract was increased by about 1.4 to 3 times compared to the case of untreated. Table 2 shows the total free amino acid content, γ-aminobutyric acid content, and ornithine content of the paste obtained when each mushroom extract after self-digestion was dried at 60 ° C. for 48 hours and the commercially available yeast extract.

  The total amount of free amino acids greatly exceeds that of yeast extracts 1 and 2 in all mushroom pastes, and it is possible to produce food materials containing very high levels of free amino acids by drying mushroom self-digested extracts. It turned out to be. In addition, γ-aminobutyric acid, enokitake paste, oyster mushroom paste, bunashimeji paste, mushroom shimeji paste, shiitake paste, tsutake mushroom paste, agaric paste, and biling paste had high ornithine content in enokitake paste and agaric paste.

Raw enokitake was placed in a juicer (TM807, Tescom Co., Ltd.), and pure water was added to half the weight of the mushroom and pulverized. The pulverized product was placed in a 50 ml centrifuge tube and centrifuged at approximately 3,000 xg for 10 minutes in a centrifuge (CN-1050, ASONE CORPORATION) to separate the residue and extract juice, and only the extract juice was collected (raw mushroom extract juice ).
Extract juice was prepared in the same manner for frozen enokitake (frozen mushroom extract juice). Arginine 0.2 g (1.148 mmol) was added to 20 ml of these extract juices, and after keeping the temperature at 50 ° C. for 6 hours, 1 ml of the solution was taken and immersed in an 80 ° C. water bath for 10 minutes to inactivate the enzyme. After centrifugation at 16,000 × g for 10 minutes with a desktop micro high-speed centrifuge (CT13R, Hitachi Koki Co., Ltd.), the supernatant was filtered through a membrane filter (Minisart RC15, Sartorius Co., Ltd.) having a pore size of 0.2 μm. A sample for amino acid analysis was prepared from this filtrate according to Example 1, and amino acid analysis was performed to measure the contents of ornithine, arginine, and ammonia. Further, the raw mushroom extract juice was frozen and refrigerated overnight (5 ° C.) and then returned to room temperature. Similarly, arginine was added to react to measure the contents of ornithine, arginine and ammonia. The results are shown in FIG.
The production efficiency of ornithine was almost the same regardless of whether the extract juice was prepared from raw mushrooms or frozen mushrooms, but the amount of remaining arginine was higher in the case of frozen mushrooms. In addition, it was found that the ornithine production efficiency was about half when the raw mushroom extract juice was stored frozen, and almost no product was produced when stored refrigerated.

Extract juice is prepared from frozen enokitake mushrooms in the same manner as in Example 6, and 0.4 g (2.296 mmol) of arginine is added to 20 ml of extract juice and kept at 30 ° C, 40 ° C, 50 ° C, and 60 ° C for 6 hours. did. This solution was subjected to heat treatment, filter filtration and the like in the same manner as in Example 5 to prepare a sample for amino acid analysis and perform analysis. FIG. 7 shows a comparison result of the amounts of ornithine, arginine, and ammonia at each temperature.
From this result, it was found that incubation at 50 ° C. can produce ornithine most efficiently.

0.4 g (2.296 mmol) of arginine was added to 20 ml of enokitake mushroom juice prepared in the same manner as in Example 7, and the pH was adjusted to 4, 5, 6, 7, 8, 9, 10, 11 with 90% acetic acid and 1N sodium hydroxide. Prepared and incubated at 50 ° C. for 6 hours. After heat retention, the sample was subjected to heat treatment, filter filtration, etc. in the same manner as in Example 5 to prepare an amino acid analysis sample for analysis. FIG. 8 shows a comparison result of the amounts of ornithine, arginine and ammonia depending on the pH of the solution.
From this result, it was found that ornithine was efficiently produced at pH 8-10. The raw material arginine is a basic amino acid. When 1-5% is added to the enokitake extract juice, the pH value of this solution becomes 9-10. Therefore, it is possible to efficiently produce ornithine without adjusting the pH.

0.2 g (1.148 mmol) of arginine was added to 20 ml of enokitake mushroom juice prepared in the same manner as in Example 7, and 1 ml each was sampled after 2 hours, 4 hours, 6 hours, and 8 hours while keeping at 50 ° C. The enzyme was inactivated by heating for 10 minutes. A sample for amino acid analysis was prepared in the same manner as in Example 5, and amino acid analysis was performed to obtain ornithine, arginine,
The amount of ammonia was measured. The results are shown in FIG.
It was found that the increase in the production of ornithine and the decrease in the residual amount of arginine ceased after 6 to 8 hours of incubation. It is assumed that arginase is deactivated in about 8 hours.

Prepare fresh mushroom extract juice from commercially available oyster mushroom, biling, tamagotake, yamabushitake, hatakeshimeji, bunashimeji, mushroom, maitake, shiitake, eringi, agaricus as in the case of enokitake, 0.4 g of arginine for 20 ml of juice (2.296 mmol) was added and kept at 50 ° C. for 6 hours. The pH of these juices was in the range of 9-10. Samples for amino acid analysis were prepared from these juices in the same manner as enokitake, and amino acid analysis was performed to measure the amounts of ornithine and ammonia produced and the remaining amount of arginine. The results are shown in FIG.
The ability to produce ornithine was found in oyster mushrooms, bilings, beech shimeji mushrooms, eringgi and agaricus. In addition, oyster mushrooms and biling produced almost no by-product ammonia, but urea was produced at a high concentration (oyster mushroom: 108.3 μmol / ml, biring: 107.6 μmol / ml). Furthermore, after adding arginine to the juice, the pH value was lowered to near the pH value of the juice using 90% acetic acid and incubated at 50 ° C. for 6 hours to compare the ornithine production ability. The results are shown in FIG.
It was found that the ornithine-producing ability of various mushroom extract juices was very low in the vicinity of neutral pH values of 5-7.

  500 g of pure water was added to 1 kg of commercially available enokitake mushrooms and ground with a juicer (TM807, Tescom Co., Ltd.). About 40 g of each pulverized product is packed in 30 50 ml centrifuge tubes and centrifuged at about 3,000 xg for 10 minutes in a centrifuge (CN-1050, ASONE Co., Ltd.) to separate the residue from the extract and collect 400 ml of extract. did. 6 g (1.5% (w / v)) arginine was added to this extract, and the mixture was incubated at 50 ° C. for 6 hours. After incubation, the solution was transferred to a 1000 ml glass beaker, placed in an 80 ° C. water bath (BM400, Yamato Scientific Co., Ltd.), heated, and then filtered to remove precipitates. In order to evaporate and remove ammonia in 350 ml of the collected filtrate, the 1000 ml glass beaker containing the filtrate was again placed in an 80 ° C. water bath and heated with occasional stirring. 30 minutes after the temperature of the filtrate reached 80 ° C., the heating was stopped and the beaker was taken out of the water bath to obtain an ornithine high content enokitake extract. 1 ml of this extract was filtered through a membrane filter (Minisart RC15, Sartorius Co., Ltd.) having a pore size of 0.2 μm and appropriately diluted with a sample diluent for amino acid analysis (see Example 1) for amino acid analysis. The results are shown in Table 3.

As described above, enokitake mushroom extract containing 1.0137 g / 100 ml (76.696 μmol / ml) ornithine was obtained by adding 1.5 g / 100 ml (86.1 μmol / ml) arginine. Since the ornithine content of the extract before addition of arginine was 79.6 mg / 100 ml (6.02 μmol / ml) and the arginine content was 21.6 mg / 100 ml (1.24 μmol / ml), conversion of the added arginine to ornithine The rate is estimated at 82.8%. When this extract was dried at 80 ° C. for 48 hours, a brown paste having a water content of about 5% was obtained. When this paste was dissolved in water and filtered through a membrane filter (Minisart RC15, Sartorius Co., Ltd.) having a pore size of 0.2 μm, the filtrate was appropriately diluted with a sample diluent for amino acid analysis, and amino acid analysis was performed. 11.3 g / 100 g and γ-aminobutyric acid were about 1.1 g / 100 g.

About 150 g of commercially available enokitake was lyophilized with a freeze dryer (FRD-50M, Iwaki Glass Co., Ltd.) and powdered with a mill (TM807, Tescom Co., Ltd.). 3 g of this powder and 0.3 g of arginine were mixed and water was added to prepare a 20 ml solution (arginine addition amount 1.5% (w / v)). This solution was held at 50 ° C. for 6 hours, and then subjected to heat treatment and filter filtration in the same manner as in Example 6 to prepare a sample for amino acid analysis for analysis. Table 4 shows the quantification results of the amount of ornithine and ammonia produced and the residual amount of arginine.

Next, 10 ml of the treated filtrate was dried at 80 ° C. for 48 hours to obtain a brown paste having a water content of about 5%. When this paste was dissolved in water and filtered through a membrane filter (Minisart RC15, Sartorius Co., Ltd.) having a pore size of 0.2 μm, the filtrate was appropriately diluted with a sample diluent, and amino acid analysis was performed. As a result, the ornithine content was about 12.3 g / It was 100 g.
From this result, it was found that freeze-dried enokitake powder can be used as an enzyme preparation for ornithine production.

The food material according to the present invention can be expected to have the following uses.
(A) Amino acid high content by mushroom self-digestion treatment As a food material all-purpose extract seasoning, it can be used in the same manner as yeast extract. For example, the self-digesting extract can be used for seasoning beverages such as liquid soups and juices. The extract powder and paste can be used as a seasoning material for various complex seasonings, seasoning liquids, seasoning miso, powder soups and the like. Furthermore, it can be used as a raw material for amino acids derived from natural products, particularly as a material for health drinks and health foods that contain amino acids.
(B) Mushroom-derived ornithine high content food material When the enokitake mushroom extract paste of Example 11 is used, the following uses are conceivable. Both contain more than 500 mg ornithine per serving.

A. Seasoned miso for miso soup Miso soup is 0.8% salt, 150 ml / cup, and if you use miso soy with 12% salt, mix 4.5 g or more of the above ornithine extract paste with high ornithine content into 10 g of miso.
B. Liquid soup In the case of liquid soup such as canned soup, add 4.5 g or more of the above extract paste to one can and dissolve.
C. Powdered soups Add 4.5 g or more of the above extract paste to one serving of conventional powdered soup, and dry to powder until it is completely free of moisture.
D. Instant curry, stew Add 4.5 g or more of the above extract paste to the ingredients for 1 plate of solid roux (about 20 g) and harden.
E. Name candy
Assuming that you eat 30 g per serving, add 22.5 g or more of the above extract paste to a 150 g product.
F. Supplement For example, 55 g of an excipient is added to 45 g of the above extract paste to make 50 tablets. Use 5 tablets / day as a guide.

These ornithine high-content foods A to E contain 49.5 mg or more of γ-aminobutyric acid per serving. This content is about 5 times that of γ-aminobutyric acid (10 mg / tube) contained in the pleio for specific health foods sold by Yakult Honsha. Furthermore, if the mushroom self-digested extract or the self-digested extract paste or powder is added when producing these foods A to E, a food that further enhances the taste and flavor of the mushrooms can be obtained.

It is a figure which shows the total amount of free amino acids in the extract of the enokitake mushroom which performed the self-digestion process according to temperature, and extract recovery amount (Example 1). It is a figure which shows the change of the total free amino acid content of the extract accompanying enokitake self-digestion processing time (Example 2). (Example 3) which is a figure which shows the change of the amount of total free amino acids when the enokitake mushroom raw and frozen mushroom are autodigested at 40 degreeC. (Example 4) which is a figure which shows the enokitake mushroom which was cultivated at 20-24 degreeC and 1000 lux for 2 days after generating in 10 degreeC and darkness. A: Taken from directly above, B: Taken from the side (right: 20-24 ° C, 1000 lux, 2 days, left: 10 ° C, under dark, 2 days) It is a figure which shows the amount of total free amino acids in the case of the autolysis process of various mushrooms, and un-processing (Example 5). It is a figure which shows the comparison of the ornithine production ability by the difference in the preparation method and preservation | save method of enokitake mushroom extract juice (Example 6). It is a figure which shows the comparison of the production amount of ornithine and ammonia by the difference in heat retention temperature, and the residual amount of arginine (Example 7). It is a figure which shows the comparison of the production amount of ornithine and ammonia by the difference in pH of a solution, and the residual amount of arginine (Example 8). It is a figure which shows the time-dependent change of the production amount of ornithine and ammonia in 50 degreeC heat retention, and arginine residual amount (Example 9). It is a figure which shows the comparison (pH 9-10) of the ornithine production ability of various commercially available mushroom extract juices (Example 10). It is a figure which shows the comparison (pH 5-7) of the ornithine production ability of various commercially available mushroom extract juice (Example 10).

Claims (17)

A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (C).
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the raw enokitake or enokitake and then pulverizing them or adding water to them to obtain a slurry of enokitake
(C) The process of isolate | separating an extract (liquid substance) from the said slurry A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (C).
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the enokitake mushroom or enokitake mushroom and then keeping it warm and self-digesting to obtain a self-digested enokitake mushroom
(C) The process of isolate | separating an extract (liquid substance) from the said autolysate A method for producing a food material having a high amino acid content, which is produced through the following steps (A) to (D).
(A) The process of obtaining the raw enokitake which formed the fruit body under darkness, and then irradiated with light at room temperature to enlarge the fruit body umbrella.
(B) A step of freezing the raw enokitake or enokitake and then pulverizing them or adding water to them to obtain a slurry of enokitake
(C) The process of isolate | separating an extract (liquid substance) from the said slurry
(D) The process of keeping the extract warm and self-digesting The method for producing a food material with a high amino acid content according to any one of claims 1 to 3, wherein the extract is concentrated or / and dried to form a paste or powder. The conditions for self-digestion are the following (a) and (b): The method for producing a food material with a high amino acid content according to claims 2 to 4.
  (A) Temperature: 20 ° C to 80 ° C (more preferably 40 ° C to 60 ° C)
  (B) Holding time: 2 hours or more (more preferably, 6 hours to 10 hours) A food material with a high amino acid content produced using the production method according to claim 1. The foodstuff characterized by adding the foodstuff material of Claim 6, strengthening nutrition, and improving taste property. A method for producing a food material with a high amino acid content, particularly rich in ornithine, characterized by being produced through the following steps (A) to (C).
(A) A step of obtaining a mushroom slurry by crushing raw mushrooms or frozen raw mushrooms
(B) A step of adding arginine to the slurry to cause ornithine synthase (arginase) in the slurry to act.
(C) The process of isolate | separating an extract from the said slurry A method for producing a food material with a high amino acid content, particularly rich in ornithine, characterized by being produced through the following steps (A) to (C).
(A) A step of obtaining a mushroom slurry by crushing raw mushrooms or frozen raw mushrooms
(B) The process of isolate | separating an extract (liquid substance) from the said slurry
(C) adding arginine to the extract and causing ornithine synthase (arginase) in the extract to act In place of the step (A) of claim 8 or 9, the ornithine is particularly rich in "a step of adding water to a mushroom powder dried in a temperature zone where the enzyme is not inactivated to obtain a mushroom slurry". A method for producing a food material containing a high amino acid content. The extract after the action of ornithine synthase (arginase) according to claims 8 to 10 is concentrated or (and / or) dried to form a paste or a powder, and is particularly rich in ornithine. A method of manufacturing food ingredients. The amount of arginine added is 1 g to 50 g per 1 L of the extract according to claim 8 to claim 10. Production of a food material with a high amino acid content, particularly rich in ornithine, according to claims 8 to 11. Method. The conditions for causing ornithine synthase (arginase) to act are the following (a) to (c): The method for producing a food material with a high amino acid content, particularly rich in ornithine, according to claims 8 to 10.
  (A) Temperature: 30 ° C. to 70 ° C. (more preferably, 40 ° C. to 60 ° C.)
  (B) pH: 5.0 to 11.0 (more preferably 7.0 to 10.0)
  (C) Holding time: 2 hours or more (more preferably, 6 hours to 8 hours) Use of enokitake mushrooms, oyster mushrooms, bilings (snow mackerel, birch), tamogitake, hatakeshimeji, bunashimeji, eringi, agaricus, particularly high ornithine-rich foods rich in ornithine Material manufacturing method. Food containing high amino acids according to claims 8 to 13, wherein enokitake is used for mushrooms, and fruit bodies are formed in the dark, and then raw enokitake is used to enlarge the fruit bodies by irradiating light at room temperature. Material manufacturing method. A food material with a high amino acid content, particularly rich in ornithine, produced using the production method according to claim 8. The foodstuff characterized by adding the amino acid high content food material which contains abundantly ornithine as described in Claim 16, strengthening nutrition, and improving taste property.

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