JP6275414B2 - Processed mushroom extract and method for producing the same - Google Patents

Description

  The present invention relates to a processed product of mushroom extract used for seasoning various foods, and more particularly to a processed product of mushroom extract capable of imparting a deep taste of food and sustaining the taste, and a method for producing the same.

Conventionally, mushroom extracts have various shapes such as paste and powder, and are used for a wide range of food applications such as raw materials for soups and snacks (Patent Document 1). In general, a mushroom extract is obtained by concentrating or drying crude juice obtained by branching a raw mushroom, and a method for extracting a high-quality mushroom extract by further applying an enzyme treatment to the mushroom has been proposed ( Patent Document 2).
However, these mushroom extracts only have a function of imparting a flavor, and have not been able to impart a deep taste and a sustained taste.

  In addition, as a conventional technique similar to this, a method for producing a mushroom extract extracted by adding the citric acid, vitamin C or the like using the standard outside position of the raw mushroom or using the action of the enzyme contained in the mushroom (Patent Document 3) ) Is disclosed, but the depth of taste and the sustainability of the taste to food are not satisfactory.

JP2011-109945A JP 2012-184177 A JP 58-81757 A

  An object of the present invention is to provide a processed product of mushroom extract and a method for producing the same, which can improve the depth of taste and sustainability of the taste imparted to food by the mushroom extract.

As a result of intensive studies to solve the above problems, the present inventor has found that the above problems can be solved by mixing an enzyme-treated mushroom extract with a collagen peptide and gluconic acid. Based on these findings, further studies have been made and the present invention has been completed.
That is, the present invention
1. A mushroom extract processed product comprising an enzyme-treated mushroom extract, a collagen peptide, gluconic acid and / or a salt thereof,
2. A method for producing a processed product of mushroom extract, comprising heat-treating a mixture containing an enzyme-treated mushroom extract, a collagen peptide, gluconic acid and / or a salt thereof at 80 ° C. to 150 ° C .;
It is made up of.

  According to the present invention, the synergistic action of the collagen peptide and gluconic acid and / or a salt thereof allows the enzyme-treated mushroom extract to effectively act on the food, deepening the taste of the food, and sustaining the taste. Can be greatly improved.

  In the present invention, a further increased effect can be obtained by heat-treating a mixture of enzyme-treated mushroom extract, collagen peptide, gluconic acid and / or salt thereof at about 80 ° C. to 150 ° C.

Hereinafter, embodiments of the present invention will be described in detail.
The processed product of mushroom extract of the present invention is a mixture of an enzyme-treated mushroom extract, a collagen peptide, gluconic acid and / or a salt thereof.

  The enzyme-treated mushroom extract used in the present invention is obtained by treating a mushroom extract with an enzyme.

  As the mushroom extract, various extracts extracted from mushrooms (Agaricus bisporus, Japanese name: Tsukuritake) by a known method such as a hot water extraction method or an alcohol extraction method can be used. Preferably, the extract obtained by hot water extraction of cut or hall-shaped mushrooms is obtained by concentration treatment. The form of the mushroom extract is not particularly limited, and liquid, paste, granule, powder, solid and the like can be used. Examples of commercially available products include a mushroom extract manufactured by DOINGCOM.

  The enzyme that treats the mushroom extract with an enzyme is not particularly limited as long as it is an enzyme that degrades chitin in the mushroom extract, and preferably a chitinolytic enzyme. Examples of the chitinolytic enzyme include chitinase, chitobiase (6-N-acetylhexosaminidase), lysozyme, and the like. Of these, chitinase is preferable because it efficiently decomposes chitin. The chitinase here is a general term for enzymes called endochitinase, exochitinase, chitosanase, 6-N-acetylglucosaminidase and the like.

  A commercially available chitinolytic enzyme can be used as the chitinolytic enzyme. Examples of commercially available chitinases include Sumiteam NAH (trade name: manufactured by Shin Nippon Chemical Industry Co., Ltd.), Denateam CBB-P1 (trade name: manufactured by Nagase Chemtech Co., Ltd.), and the like.

  As a method for producing the enzyme-treated mushroom extract used in the present invention, for example, the solid content of the raw mushroom extract is preferably about 10 to 50% by mass, more preferably about 20 to 40% by mass. About 0.1 to 1.0% by mass of chitinase-degrading enzyme with respect to the solid content of the mushroom extract used as a raw material is added to the mixture diluted with an optimum temperature (about 50 to 60 ° C.) and optimum pH (about 4). 0.0 to 6.0) for about 1 to 8 hours. The obtained enzyme-treated mushroom extract may be further concentrated and dried to obtain a paste, granule, powder, solid or the like.

  The solid content of the enzyme-treated mushroom extract used in the present invention is not particularly limited, but is preferably about 10 to 100% by mass, more preferably about 20 to 80% by mass. Here, as the solid content of the enzyme-treated mushroom extract, a numerical value measured by a hand-held refractometer or a numerical value excluding moisture measured by an atmospheric pressure drying method can be adopted.

  The collagen peptide used in the present invention is a product obtained by hydrolyzing denatured collagen such as collagen or gelatin with an acid, an alkali, or an enzyme to lower the molecular weight. The average molecular weight of the collagen peptide is preferably about 2000 to 5000, more preferably about 3000 to 5000. There is no restriction | limiting in particular as a raw material of a collagen peptide, For example, skin of livestock, such as a cow, a pig, a chicken, a bone, a cartilage, a tendon, and a skin of a fish, bone, cartilage, or a scale etc. are mentioned.

  As the collagen peptide, a commercially available product can be used, and examples thereof include collagen peptide SCP-5200 (trade name; manufactured by Nitta Gelatin), collagen peptide PS1 (trade name; manufactured by Nippi), and the like.

  Gluconic acid and a salt thereof used in the present invention are an organic acid obtained by oxidizing D-glucose and a salt thereof, and are used as food additives. Gluconic acid is not particularly limited, and examples thereof include gluconic acid obtained by saccharifying raw material corn into glucose and then fermentation. Examples of the salt of gluconic acid include sodium gluconate, potassium gluconate, calcium gluconate and the like. In the present invention, gluconic acid is preferably used.

  The compounding amount of the enzyme-treated mushroom extract in the processed mushroom extract of the present invention varies depending on the solid content of the enzyme-treated mushroom extract, but is preferably about 20 to 98% by mass, more preferably about 45 to 98% by mass. It is.

  The blending amount of the collagen peptide, gluconic acid and / or salt thereof in the processed mushroom extract of the present invention is determined according to the solid content of the enzyme-treated mushroom extract. The amount of collagen peptide added to the enzyme-treated mushroom extract is preferably 2.0 to 15.0 parts by mass, more preferably about 4.0 to 10.0 with respect to 100 parts by mass of the solid content of the enzyme-treated mushroom extract. Part by mass. The amount of gluconic acid and / or its salt added to the enzyme-treated mushroom extract is preferably about 1.0 to 12.0 parts by mass, more preferably about 2 to 100 parts by mass of the enzyme-treated mushroom extract solids. 0.0 to 10.0 parts by mass.

  In addition, the mushroom extract processed product of the present invention may be blended with other substances used in general food production within a range that does not impair the effects of the present invention, such as sugars, starches, thickening polysaccharides. Edible oils and fats can also be blended.

  The processed product of the mushroom extract of the present invention may be obtained by uniformly mixing a mixture containing an enzyme-treated mushroom extract, a collagen peptide, gluconic acid and / or a salt thereof using a known mixer. If desired, the solution can be diluted with water to form a liquid or paste.

  The manufacturing method of the processed mushroom extract which heat-processes the mixture containing the enzyme-treated mushroom extract, collagen peptide, gluconic acid, and / or its salt at 80 to 150 degreeC is also one form of this invention.

  What is necessary is just to heat the said heat processing uniformly by a normal pressure or pressurization with a well-known heating method and a well-known heating apparatus. Specifically, an apparatus such as an atmospheric pressure kneader or a pressure kneader with a stirrer, an atmospheric pressure tank or a pressure reaction kettle with a stirrer can be used.

  As heating conditions, the heating temperature is preferably about 80 to 150 ° C, more preferably about 100 to 140 ° C, and even more preferably about 110 to 135 ° C. The heating time is preferably about 1 minute to 10 hours, more preferably about 2.5 minutes to 4 hours, and even more preferably about 4 minutes to 2 hours.

  Next, the present invention will be described using specific prototype examples. However, this example is merely illustrative of the present invention and is not intended to limit the present invention.

<Production of enzyme-treated mushroom extract>
To a mixture obtained by adding 500 g of mushroom extract (trade name: manufactured by DOINGCOM, water 45%) and 500 g of water to a 2 L stainless steel mug, pH was adjusted to 5.0 with dilute hydrochloric acid, and chitinase (trade name: Sumiteam NAH) was added. ; Shin Nippon Chemical Industry Co., Ltd.) After the addition of 1.4 g, about 1000 g of mushroom extract that had been enzyme-treated by holding at 55 ° C. for 3 hours was obtained. When the solid content of the obtained enzyme-treated mushroom extract was measured, it was 25.0% by mass.
The solid content was measured with a hand-held refractometer (trade name: Atago N-1E, manufactured by Atago Co., Ltd.).

<Production of processed mushroom extract>
(1) Raw material mushroom extract {Mushroom extract (DOINGCOM, moisture 45%) diluted with water to a solid content of 25% by mass}
Enzyme-treated mushroom extract (prepared by the above method, solid content: 25% by mass)
Collagen peptide (trade name: Collagen peptide SCP-5200; Nitta Gelatin, Inc. average molecular weight 5000)
Gluconic acid (trade name: Gluconic acid solution (50%); manufactured by Fuso Chemical Industry Co., Ltd.)
Citric acid (trade name: Citric acid Fuso M; manufactured by Fuso Chemical Industries)

(2) Blending amount of processed mushroom extract The blended composition of the processed mushroom extract prepared using the above raw materials is shown in Table 1.

(3) Manufacturing method of processed mushroom extract Add 15 times the amount of raw materials in Table 1 to a 2L stainless steel mug and mix at 300 rpm for 3 minutes with a three-one motor (Example products 1, 2, comparison) About 1500 to 1570 g of the example products 1 to 4) were obtained. In Example 3, the obtained mushroom extract processed product was further heat-treated in an autoclave (model: LSX-700; manufactured by Tommy Seiko Co., Ltd.) at 120 ° C. for 10 minutes, cooled to room temperature and then processed into a mushroom extract (implemented) Example product 3) About 1530 g was obtained.
The mushroom extract was referred to as Reference Example Product 1 and the enzyme-treated mushroom extract was referred to as Reference Example Product 2.

<Evaluation of processed mushroom extract>
Solid consomme (trade name: Consomme; manufactured by Japan Life Cooperative Association Co., Ltd.) A cubed soup of 270 g obtained by dissolving approximately 5.5 g of cube in 300 g of hot water, and processed mushroom extract products (Examples 1 to 3). Comparative Examples 1 to 4 and Reference Examples 1 and 2 (30 g) were added, and sensory evaluation on the depth of taste and the sustainability of taste was performed by 10 panelists according to the evaluation criteria shown in Table 2 below.
And the evaluation result was calculated | required as the average value of 10 evaluation points, respectively, and symbolized by the following reference | standard. The results are shown in Table 3.

[Symbolization]
◎: Average value 3.5 or more 〇: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

From the results, the example products were evaluated very well because the soup had good deep taste and long lastingness. In particular, Example Product 3 subjected to the heat treatment was found to have the largest effect. Moreover, sufficient effect was recognized also in the Example goods 1 and 2 which do not heat-process.
On the other hand, the comparative example product lacked a deep taste and sustainability of richness, or the effect was weak and was not a preferable evaluation.

  The processed product of mushroom extract of the present invention can be widely used for various dishes at various cooking sites regardless of personal use or business use, and can contribute to the improvement of the depth of taste and the sustainability of taste.

Claims (2)

A mushroom extract processed product comprising the following enzyme-treated mushroom extract, collagen peptide, gluconic acid and / or a salt thereof.
Enzyme-treated mushroom extract: An extract obtained by extraction from mushrooms by hot water extraction method and / or alcohol extraction method. A method for producing a processed product of mushroom extract, comprising heat-treating a mixture containing the following enzyme-treated mushroom extract, collagen peptide, gluconic acid and / or a salt thereof at 80 ° C to 150 ° C.
Enzyme-treated mushroom extract: An extract obtained by extraction from mushrooms by hot water extraction method and / or alcohol extraction method.