JP6429311B2 - Method for producing softened mushrooms - Google Patents

Description

  The present invention relates to a method for producing softened mushrooms. More specifically, the present invention relates to a method for producing a softened mushroom that retains the original mushroom shape and has a softness that can be crushed with a tongue.

Mushrooms such as shiitake mushrooms, maitake mushrooms and mushrooms are widely used and eaten in various dishes such as Japanese, Western and Chinese dishes. They are softened by cooking methods such as boiling, steaming, and frying, but they are elastic and do not collapse even when crushed by the tongue.
Therefore, the present inventors, in Patent Document 1, impregnated with a chitin-degrading enzyme so that mushrooms having strong palatability can be provided to elderly people and those with difficulty in chewing / swallowing, thereby performing mushroom treatment. I tried to soften the kind.
By this method developed by the present inventors, mushrooms having a soft texture and smooth texture that can be crushed by the gums and tongue in the oral cavity while maintaining the natural shape and color tone of the material are obtained. However, with this method, it is necessary to cut or cut the mushrooms used as the material by a quarter. The mushrooms could not be softened sufficiently.
Therefore, in the present invention, not only sliced mushrooms and chopped mushrooms, but also in a state where a stone bump is taken or a pattern is cut and only an umbrella is used, or in a whole mushroom state where a stone bump and a handle are not removed. An attempt was made to provide a softened mushroom that retains the shape of the mushroom and has a softness that can be crushed by the tongue.

As methods for softening and treating mushrooms, the following methods are disclosed in addition to the methods of the present inventors.
For example, in Patent Document 2, in providing food suitable for the elderly, those with difficulty in chewing, those with difficulty in swallowing, etc., after drying shiitake with superheated steam, an enzyme solution containing glycerin, trehalose, chitinase, and protease is used. It is disclosed that softening shiitake with a compressive stress of 50,000 N / m 2 or less can be obtained by soaking and depressurizing to cause enzyme reaction / deactivation. However, although this method was additionally tested in the present invention, a softened mushroom as in the present invention was not obtained.
Further, in Patent Document 3, as a method for efficiently producing a functional food containing a physiologically active substance (water-soluble pectin, peptide, oligosaccharide) equally in the food material, the food material is heated in a dielectric material by dielectric heating. It is disclosed that after evaporating moisture, a decomposing enzyme is brought into contact and pressurized or depressurized to uniformly contain the decomposing enzyme therein to produce a physiologically active substance in food. In this patent document, mushrooms are listed as one of the food materials, but no specific example is disclosed in which such a functional food of mushrooms is actually manufactured.

Furthermore, in Patent Document 4, in order to effectively use mushrooms for various foods, an intercellular substance-degrading enzyme agent mainly composed of protopectin-degrading enzyme and a fiber-degrading enzyme mainly composed of cellulose-degrading enzyme. A method is disclosed in which a fruiting body of a mushroom is almost completely decomposed into a cocoon by acting together with an agent or a fiber-degrading enzyme agent mainly composed of cellulose-degrading enzyme and hemicellulose-degrading enzyme.
In Patent Document 5, as a method for extracting ergosterol peroxide (EPO) from mushrooms, mushroom lyophilized powder is used as mushrooms containing EPO, and this is any of enzyme treatment, hydrothermal treatment, and acid treatment. And a method for extracting from the obtained water-insoluble residue using an organic solvent.

  As described above, in the conventional technology, not only sliced mushrooms and chopped mushrooms, but also a state in which the stone bumps are removed or a state in which the handle is cut and only the umbrella is removed, or the whole mushroom is not removed. However, it cannot be said that a method of obtaining a softened mushroom having a softness that can be crushed by the tongue while maintaining the original mushroom shape is disclosed, and such a softened mushroom can be obtained. The provision of new methods is desired.

International Publication No. 2009/044538 Pamphlet Japanese Patent Application Laid-Open No. 2011-160763 JP 2008-187908 A Japanese Patent Laid-Open No. 9-275927 JP 2011-236183 A

  The present invention is not limited to sliced mushrooms and chopped mushrooms, but also in a state where a stone bump is taken or a pattern is cut and only an umbrella is used, or in a state where the mushroom is entirely removed without removing the stone bump and the handle. It is an object of the present invention to provide a softened mushroom that retains its shape and has a softness that can be crushed by the tongue.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have maintained the original mushroom shape and can be crushed with a tongue by a method including the steps described in A and B below. The present inventors have found that a softened mushroom having a thickness can be produced, and have completed the present invention.
A. A step of contacting and heating a solution containing an acid and a mushroom. A process of treating the mushrooms having undergone the process A with an enzyme

That is, the present invention relates to the following method for producing a softened mushroom.
[1] A method for producing a softened mushroom having the softness that can be crushed with a tongue while maintaining the original shape of the mushroom, including the following steps A and B.
A. A step of contacting and heating a solution containing an acid and a mushroom. The step of treating the mushroom having undergone step A with an enzyme [2] The method for producing a softened mushroom according to [1] above, wherein the acid-containing solution has a pH of 0 to 5.
[3] The above [1] or [2], wherein the acid is at least one selected from citric acid, phosphoric acid, malic acid, lactic acid, acetic acid, succinic acid, fumaric acid, adipic acid, hydrochloric acid or sulfuric acid Of softening mushrooms.
[4] The method for producing a softened mushroom according to any one of the above [1] to [3], wherein the heating step is a heating condition of a temperature of 80 to 130 ° C. and a time of 5 minutes to 12 hours.
[5] The enzyme according to any one of [1] to [4], wherein the enzyme is any one or more selected from chitinase, protease, papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, or amylase. Of softening mushrooms.
[6] The soft according to any one of [1] to [5], wherein the mushroom is one or more selected from shiitake mushroom, mushroom, shimeji mushroom, maitake mushroom, oyster mushroom, matsutake mushroom, eringi, nameko, or mushroom A method for producing mushrooms.
[7] The softened mushroom according to any one of [1] to [6], wherein the mushroom is in one or more states selected from fresh, dried food, boiled, frozen, or seasoned. Manufacturing method.
[8] The method for producing a softened mushroom according to any one of the above [1] to [7], wherein the softened mushroom has a hardness of 40,000 N / m ² or less.
[9] A method for extracting useful components of a mushroom in the method for producing a softened mushroom according to any one of [1] to [8].

  According to the present invention, not only sliced mushrooms and chopped mushrooms, but also the original mushrooms in the state where the stone bumps are taken or the pattern is cut and only the umbrella is removed, or the whole mushrooms are not removed. Thus, it is possible to provide a softened mushroom that has the same shape and has a softness that can be crushed by the tongue. Such a softened mushroom of the present invention can be widely used for the production of foods that are easy to eat even for elderly people with reduced chewing / swallowing functions, postoperative patients and the like.

The “softened mushroom” of the present invention refers to a mushroom that retains its original mushroom shape and has a softness that can be crushed by the tongue.
Here, “while maintaining the original mushroom shape” means that the final evaluation is C (2.5 or more and less than 3.5) or more in the evaluation criteria for shape retention shown in the examples of the present invention. It means softening mushrooms. Such softened mushrooms are preferably those that are at least “can be considered within the range of the natural shape of the mushrooms although there is a slight change in appearance,” compared with the mushrooms before softening. Further, it is preferable that “a slight change in the appearance is recognized, but the mushroom is maintained in its natural shape”, and particularly “a change in the appearance is not recognized” is preferable.

Here, the mushroom before softening refers to the mushroom before performing the steps A and B in the production method of the present invention. If the mushroom is fresh, it does not remove stone bumps, handles, etc. The whole thing of a mushroom state etc. are mentioned as it is. Furthermore, the thing which removed the stone bump and the handle, the thing cut into the vertical half, and the thing finely chopped are included.
In addition, if the mushrooms are boiled, frozen, or seasoned, the mushrooms may be used as they are, after removing water or seasoning liquid as necessary, and after washing with water. In the case where the mushroom is a dry matter, water, a seasoning liquid, an enzyme liquid and the like that have been reconstituted are also included in the mushroom before softening.

In addition, “having softness that can be crushed by the tongue” means that the final evaluation is C (2.5 or more and less than 3.5) or more in the evaluation criteria of sensory evaluation shown in the examples of the present invention. It refers to mushrooms. Such softened mushrooms are preferably those that “can be crushed with the tongue when chewing, and no teeth are required”. Furthermore, “when masticating, there was not much debris that could easily be crushed with the tongue and could not be crushed.” In particular, it is preferable that “when chewing, it is very easy to crush with the tongue, and no debris that cannot be crushed remains at all”.
Such a softened mushroom having a softness that can be crushed by the tongue further has a hardness value of 40,000 N / m ² or less (4 × 10 ⁴⁾ obtained in the measurement of compressive stress shown in the examples of the present invention. N / m ² or less) is preferable.

The “method for producing a softened mushroom” of the present invention refers to a production method including the steps described in A and B below. As long as the method can produce the “softened mushroom” of the present invention, steps other than these may be included.
A. A step of contacting and heating a solution containing an acid and a mushroom. The step of treating the mushroom that has undergone the step A with an enzyme Here, “contacting the mushroom with the acid-containing solution” means a state in which the mushroom is in contact with the solution containing the acid. For example, a solution containing an acid may be applied to or sprayed on a mushroom, or the mushroom may be immersed in a solution containing an acid. Alternatively, the solution containing an acid may be allowed to permeate into the mushroom under reduced pressure.

The “acid-containing solution” preferably has a pH of 0 to 5, particularly preferably a pH of 0 to 4.
As the acid contained in the “acid-containing solution”, any conventionally known acid can be used as long as it can be used for the production of the “softening mushroom” of the present invention. For example, citric acid, phosphorus Any one or more selected from acids, malic acid, lactic acid, acetic acid, succinic acid, fumaric acid, adipic acid, hydrochloric acid or sulfuric acid can be mentioned, and these acids may be used in combination of two or more.

  In the “heating step” in the “method for producing a softened mushroom” of the present invention, heating is preferably performed at a temperature of 80 to 130 ° C. for 5 minutes to 12 hours, particularly at a temperature of 100 to 130 ° C. Heating is preferably performed under heating conditions of 10 minutes to 8 hours.

In addition, as the enzyme in the “process with an enzyme”, any conventionally known enzyme can be used as long as it can be used for the production of the “softened mushroom” of the present invention. For example, chitinase, protease, Any one or more selected from papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, or amylase can be mentioned, and two or more of these enzymes may be used in combination. As necessary, these enzymes may be used as an enzyme solution by dissolving them in one or more solvents selected from water or alcohols such as ethanol. Two or more of these solvents may be used in combination.
Furthermore, it may be an enzyme solution in which salts such as sodium chloride, sodium citrate and sodium phosphate are added in a solvent, or an enzyme solution in which sugars such as sucrose and trehalose are added, soy sauce, mirin, bonito, etc. It is good also as the enzyme liquid which added the seasoning of.

As the mushroom softened in the “method for producing a softened mushroom” of the present invention, any mushroom known in the art may be used. For example, shiitake mushroom, mushroom, shimeji mushroom, mushroom, maitake, Any one or more selected from oyster mushrooms, matsutake mushrooms, eringi, sea cucumbers, and jellyfishes can be mentioned. Two or more of these mushrooms may be combined and softened together.
In addition, these mushrooms can be used in any state, and examples include those in one or more states selected from fresh, dry matter, boiled, frozen, or seasoned.
If the mushroom used for softening of the present invention is shiitake, for example, it may be used only with an umbrella by removing the handle, or with a part of the handle remaining on the umbrella, maitake, beech shimeji, In the case of enoki mushrooms, oyster mushrooms, etc., those from which stone bumps have been removed may be used, and in the case of eringi, matsutake, etc., those obtained by removing stone bumps and cut into half lengths may be used. In the case of dried jellyfish, shiitake mushroom, etc., water reconstituted with water or seasoning liquid may be used. In the case of boiled mushrooms or seasoned shiitake mushrooms, they may be used as they are, after removing water and seasoning liquid as necessary, or after washing with water.

The “softened mushroom” produced by the “method for producing a softened mushroom” of the present invention can be provided as it is as a softened food, or it can be provided after seasoning with a seasoning liquid or the like. Furthermore, these softened mushrooms and softened foods containing the softened mushrooms can be frozen and provided as frozen foods suitable for long-term storage.
Further, from this “softened mushroom”, umami ingredients such as guanylic acid and glutamic acid and nutritional ingredients such as β-glucan, dietary fiber other than β-glucan, protein, or amino acid can be extracted as active ingredients.
That is, the “method for extracting useful components of mushrooms” in the present invention refers to a method for extracting useful components of mushrooms as described above in the method for producing softened mushrooms of the present invention.
As this method, for example, useful components may be extracted from the “softened mushroom” obtained by the production method of the present invention using any conventionally known equipment or method. In the “process for treating mushrooms having undergone step BA with an enzyme” in “Method for Producing Mushrooms”, useful components may be extracted while the mushrooms are enzymatically reacted.

  EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not limited to these.

  In Examples and Comparative Examples of the present invention, the following I.I. The enzyme solution prepared as described above was used. The following II. The softened mushrooms produced were evaluated according to the evaluation criteria.

I. Preparation of enzyme solution 1) Chitinase solution A chitinase solution was prepared by dissolving chitinase derived from the genus Streptomyces in 0.1 M sodium citrate buffer (pH 6.0) so that the content thereof was 1 wt%.
2) Protease solution A protease solution was prepared by dissolving protease derived from the genus Aspergillus in deionized water so that the content thereof was 1 wt%.
3) Papain solution Papain was dissolved in deionized water so that the content thereof was 1 wt% to prepare a papain solution.
4) Glucanase solution A glucanase solution was prepared by dissolving glucanase derived from the genus Streptomyces in deionized water so that the content thereof was 1 wt%.
5) Cellulase solution A cellulase derived from the genus Trichoderma was dissolved in deionized water so as to have a content of 1 wt% to prepare a cellulase solution.
6) Mixed enzyme solution A
A mixed preparation having cellulase / hemicellulase / pectinase / protease activity was dissolved in deionized water so that the content was 2 wt% to prepare a mixed enzyme solution A.
7) Mixed enzyme solution B
A mixed enzyme solution B was prepared by dissolving in deionized water so that the papain content was 1 wt% and the lipase derived from the genus Penicillium was 0.5 wt%.
8) Mixed enzyme solution C
A mixed enzyme solution C was prepared by dissolving in deionized water so that the content of papain was 1 wt% and the content of peptidase derived from the Rhizopus genus was 0.5 wt%.
9) Mixed enzyme solution D
A mixed enzyme solution D was prepared by dissolving in deionized water so that the papain content was 1 wt% and the amylase derived from the genus Aspergillus was 0.5 wt%.
10) Mixed enzyme solution E
A mixed enzyme solution E was prepared by dissolving in deionized water so that the content of papain was 1 wt% and the content of chitinase derived from the genus Streptomyces was 1 wt%.

II. Evaluation criteria Sensory evaluation About the softened mushroom manufactured by the Example and the comparative example, the point of whether it was crushed with a tongue was evaluated by the sensory test according to the following reference | standard.
That is, in the sensory test, when softening mushrooms are chewed, “whether it can be crushed only with the tongue” or “mastication with teeth is necessary”; Focusing on the point that “the debris can be crushed as well,” the hardness felt when chewing was evaluated according to the following five-step criteria.
<Evaluation criteria>
5: When chewing, it was very easy to crush with the tongue, and there was no debris that could not be crushed. 4: When it was chewed, it was easy to crush with the tongue, and there was not much debris that could not be crushed. Tooth was not necessary 2: When chewing, the tongue was crushed a little, but the tooth was necessary for chewing 1: When chewing, the tongue was not crushed at all, and the tooth was necessary for chewing

The sensory test was conducted by 10 panelists. An average value of 10 people was calculated from the above evaluation results and applied to the following evaluation criteria to obtain a final evaluation. Those having a final evaluation of C or higher were designated as “softened mushrooms having a softness that can be crushed by the tongue” of the present invention.
<Final evaluation criteria>
A: 4.5 or more and 5.0 or less B: 3.5 or more and less than 4.5 C: 2.5 or more and less than 3.5 D: 1.5 or more and less than 2.5 E: 1.0 or more and less than 1.5

2. Shape retention The appearance and the degree of shape collapse of the softened mushrooms produced in the examples and comparative examples were compared with the mushrooms before softening, and the shape retention was evaluated according to the following five-stage criteria.
<Evaluation criteria>
5: No change in appearance 4: Slight change in appearance is observed, but maintains the natural shape of the mushroom 3: Although there is some change in the appearance, within the range of the natural shape of the mushroom 2: Appearance is changed and the shape of the mushroom is clearly broken 1: Appearance is noticeably changed, and the shape of the mushroom is severely broken

The above evaluation was performed by 10 panelists. An average value of 10 people was calculated from the above evaluation results and applied to the following evaluation criteria to obtain a final evaluation. A final evaluation of C or higher was regarded as “maintaining the original mushroom shape” of the present invention.
<Final evaluation>
A: 4.5 or more and 5.0 or less B: 3.5 or more and less than 4.5 C: 2.5 or more and less than 3.5 D: 1.5 or more and less than 2.5 E: 1.0 or more and less than 1.5

3. Measurement of compressive stress The compressive stress of the softened mushrooms produced in the examples and comparative examples is "Regarding labeling permission for special-purpose foods (Food Table No. 277 dated June 23, 2011)" (Consumer Affairs Agency) According to “(1) Test method for hardness, adhesion, and cohesiveness” in “4.
That is, using a rheometer (RE2-33005S, manufactured by Yamaden Co., Ltd.), a cylindrical plunger having a diameter of 20 mm was pushed from the upper end of the softened mushroom to 66.67% of the thickness at a compression speed of 10 mm / second. The clearance was set so that the lower end portion remained 33.33%, and the compressive stress (N / m ² ) was measured. Here, the clearance refers to the distance from the tip of the plunger to the zero point (that is, the lower end of the sample) when the sample is compressed to the maximum. The measurement temperature was 20 ± 2 ° C.

Example 1
<Manufacture of softened shiitake>
Pre-treatment: A commercially available fresh shiitake mushroom (Iwate Prefecture) (100 g in fresh weight) with a handle cut and removed to soften the umbrella and the root of the handle remaining about 5 mm. did.
Step A: The pretreated shiitake was immersed in a 5% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 30 minutes. After that, the citric acid solution was removed and the shiitake was cooled to room temperature.
Step B: A. above. The shiitake mushroom that had undergone the above step was immersed in 500 g of chitinase solution and refrigerated for 16 hours to allow the enzyme to permeate. Thereafter, the chitinase solution was removed, and the enzyme reaction was carried out by heating at 50 ° C. for 3 hours. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened shiitake mushroom.

[Comparative example]
The following 1a to 1f attempted to soften shiitake mushrooms. A shiitake mushroom pretreated in the same manner as in Example 1 was used except for 1e.
Comparative Example 1a
A softened shiitake mushroom was obtained through the same steps as in Example 1 except that the 5% citric acid solution (pH 1.5) was replaced with water in Step A of Example 1.

Comparative Example 1b
By referring to the actual example 1 of Patent Document 1 (International Publication No. 2009/044538 pamphlet), the shiitake that has been heated and then frozen is immersed in an enzyme solution, defrosted, decompressed, and then subjected to enzyme reaction / deactivation. Attempted softening.
That is, shiitake was frozen at 100 ° C. for 10 minutes and then frozen. This was immersed in a chitinase solution, heated at 50 ° C. for 1 hour for thawing, and further placed under a reduced pressure of 2,000 Pa for 15 minutes to impregnate the enzyme solution. Thereafter, the mixture was allowed to stand at 50 ° C. for 2 hours to carry out the enzyme reaction, and then the enzyme solution was removed and the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened shiitake mushroom.

Comparative Example 1c
With reference to Embodiment 1 of Patent Document 2 (Japanese Patent Application Laid-Open No. 2011-160763), the heat-dried shiitake was immersed in an enzyme solution, decompressed, and then subjected to enzyme reaction / deactivation to attempt softening. .
In other words, shiitake mushrooms were dried by heating at 120 ° C. for 10 minutes and cooled to room temperature. This was immersed in a chitinase solution and placed under a reduced pressure of 2,000 Pa for 15 minutes to impregnate the enzyme solution. Thereafter, the mixture was allowed to stand at 50 ° C. for 3 hours to carry out the enzyme reaction, and then the enzyme solution was removed and the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened shiitake mushroom.

Comparative Example 1d
With reference to Example 1 of Patent Document 3 (Japanese Patent Application Laid-Open No. 2008-187908), shiitake was dielectrically heated, immersed in an enzyme solution, decompressed, and then subjected to enzyme reaction / deactivation to attempt softening. .
In other words, Shiitake was heated in a microwave oven at 750 W for 60 seconds and cooled to room temperature. This was immersed in a chitinase solution and further placed under a reduced pressure of 2,000 Pa for 15 minutes to impregnate the enzyme solution. Thereafter, the mixture was allowed to stand at 50 ° C. for 3 hours to carry out the enzyme reaction, and then the enzyme solution was removed, and the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened shiitake mushroom.

Comparative Example 1e
With reference to Example 1 of Patent Document 4 (Japanese Patent Application Laid-Open No. 9-275927), an attempt was made to soften by carrying out an enzyme reaction while applying shiitake mushrooms to a mixer and then performing inactivation.
That is, the shiitake mushroom pretreated in the same manner as in Example 1 was further cut into 5 mm square.
A chitinase solution having the same weight as shiitake was added thereto, and the mixture was stirred and mixed at room temperature for 4 hours with a desktop mixer (manufactured by Tiger Thermos Co., Ltd., SKP-B701) to carry out an enzyme reaction. Thereafter, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a cocoon-shaped softened shiitake mushroom.

Comparative Example 1f
Referring to Example 6 of Patent Document 5 (Japanese Patent Application Laid-Open No. 2011-236183), after adding shiitake mushroom to an acetic acid solution, it was kept warm at 35 ° C. for 16 hours and then softened by thoroughly washing with water. .
That is, shiitake mushrooms were dipped in a vinegar stock solution (grain vinegar (Mizkan), acidity 4.2%) and allowed to stand at 35 ° C. for 16 hours. Thereafter, it was washed 3 times with water to obtain a softened shiitake mushroom.

Table 1 shows the results of sensory evaluation, shape retention evaluation, and compressive stress of the softened shiitake mushrooms obtained in Example 1 and Comparative Examples 1a to 1f.
As shown in Table 1, it was confirmed that the softening shiitake having the softness that can be crushed with the tongue while the shape of shiitake was maintained was obtained by the manufacturing method of Example 1. Further, the compressive stress was 4 × 10 ⁴ N / m ² or less.
On the other hand, the softened shiitake mushrooms produced in Comparative Examples 1a, 1c, 1d, and 1f, while retaining the shape of the shiitake mushroom, did not collapse at the tongue at all and achieved a compressive stress of 4 × 10 ⁴ N / m ² or less. I did not. The softened shiitake mushroom produced in Comparative Example 1b retains the shape of the shiitake mushroom and is slightly softer than the shiitake mushrooms of Comparative Example 1a etc., but does not have a softness that can be crushed by the tongue, and the compression stress is 4 ×. 10 ⁴ N / m ² or less was not achieved. The softened shiitake mushroom produced in Comparative Example 1e was so soft that it did not need to be crushed with the tongue and could be eaten with just the tongue, but the shape of the shiitake was completely lost.
Therefore, in the production of the softened shiitake mushroom of the present invention, it is important that after the step of bringing the acid-containing solution into contact with the mushroom and heating, as in the production method of Example 1, the step of treating the enzyme. It was shown that there is.
In the production method of the present invention, an acid is reacted with a solution containing an acid and heated, whereby an acid hydrolysis reaction or the like occurs, and the mushroom hyphae and the like are damaged, thereby treating the enzyme. In the process, it is considered that a softened mushroom having a softness that can be crushed by the tongue is obtained while the enzyme sufficiently acts on the mushroom and keeps the original shape of the mushroom.

Example 2
<Manufacture of softened mushrooms>
100 g of commercially available boiled sliced mushrooms (Maruha Nichiro Foods Co., Ltd.) were used as softening mushrooms (in this example, they may be simply referred to as mushrooms).
Table 2 shows the results of sensory evaluation and shape retention evaluation of each softened mushroom obtained in the following Examples 2A to 2H.

[Example 2A]
Step A: The mushroom was immersed in a 1% citric acid solution (pH 1.5), and heated as it was at 120 ° C. for 1 hour. The citric acid solution was then removed and the mushroom was cooled to room temperature.
Step B: A. above. The mushroom that had undergone the above step was immersed in 500 g of a protease solution and refrigerated for 16 hours to allow the enzyme to penetrate. Thereafter, the protease solution was removed, and the enzyme reaction was carried out by heating at 60 ° C. for 1 hour. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened mushroom.

[Examples 2B to 2F]
Examination of Solution Containing Acid A softened mushroom was obtained through the same steps as in Example 2A, except that the solution containing the acid in Step A was changed to the following solution.
Example 2B: 0.5% phosphoric acid solution (pH 0.9)
Example 2C: 2% malic acid solution (pH 1.6)
Example 2D: 2% lactic acid solution (pH 1.7)
Example 2E: 25% vinegar (stock solution of vinegar (grain vinegar (Mitsukan), acidity 4.2%) dissolved in deionized water so that its content is 25%) (pH 2.8)
Example 2F: 1M sodium citrate aqueous solution (pH 4.5)

[Examples 2G, 2H]
Examination of heating conditions A softened mushroom was obtained through the same steps as in Example 2A, except that the heating conditions of the heating step in step A were changed to the following conditions.
Example 2G: 80 ° C., 12 hours Example 2H: 130 ° C., 5 minutes

As shown in Table 2, it was confirmed that by the production methods of Examples 2A to 2H, a softened mushroom having the softness that can be crushed by the tongue while maintaining the shape of the mushroom was obtained.
In addition, the compressive stress of the softened mushroom obtained by the manufacturing method of Example 2B is 9.4 × 10 ³ N / m ² , and the compressive stress of the softened mushroom obtained by other manufacturing methods is also all. It was 4 × 10 ⁴ N / m ² or less.

Example 3
<Manufacture of softened mushrooms>
100 g of commercially available boiled sliced mushrooms (Maruha Nichiro Foods Co., Ltd.) were used as softening mushrooms (in this example, they may be simply referred to as mushrooms).
The results of sensory evaluation and shape retention evaluation of each mushroom softened by the following Examples 3A to 3G are shown in Table 3.

[Example 3A]
Process A: The mushroom was immersed in a 1% citric acid solution (pH 1.5), and heated as it was at 120 ° C. for 30 minutes. The citric acid solution was then removed and the mushroom was cooled to room temperature.
Step B: A. above. The mushroom that had undergone the above step was immersed in 500 g of papain solution and refrigerated for 16 hours to allow the enzyme to permeate. Thereafter, the papain solution was removed, and the enzyme reaction was carried out by heating at 50 ° C. for 1 hour. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened mushroom.

[Examples 3B to 3G]
Examination of Enzyme Solution A softened mushroom was obtained through the same steps as in Example 3A, except that the enzyme solution in Step B was changed to the following solution.
Example 3B: Glucanase solution Example 3C: Cellulase solution Example 3D: Mixed enzyme solution A (cellulase / hemicellulase / pectinase / protease activity)
Example 3E: Mixed enzyme solution B (papain, lipase)
Example 3F: Mixed enzyme solution C (papain, peptidase)
Example 3G: Mixed enzyme solution D (papain, amylase)

As shown in Table 3, it was confirmed that by the production methods of Examples 3A to 3G, a softened mushroom having a softness that can be crushed by the tongue while maintaining the shape of the mushroom can be obtained.
From this result, even in the production method using an enzyme solution containing one kind of enzyme as in Examples 3A to 3C, a sufficiently softened mushroom can be obtained. However, when two or more kinds of enzymes are mixed, It was confirmed that the softening effect was obtained.
In addition, the compressive stress of the softened mushroom obtained by the manufacturing method of Example 3F is 7.7 × 10 ³ N / m ² , and the compressive stress of the softened mushroom obtained by other manufacturing methods is also all. It was 4 × 10 ⁴ N / m ² or less.

Example 4
Examination of the types of mushrooms Various types of mushrooms were used as softening mushrooms, and softening was attempted according to the following Examples 4A to 4K. Table 4 shows the results of sensory evaluation and shape retention evaluation of each softened mushroom.

1. Production of softened mushroom using mixed enzyme solution E [Example 4A]
100 g (fresh weight) of commercially available fresh matsutake (produced in Iwate Prefecture) was used as the softening mushroom. The matsutake mushrooms were removed and the cut half length was softened.
Step A: Matsutake was immersed in a 10% citric acid solution (pH 1.5) and heated as it was at 130 ° C. for 1 hour. After that, the citric acid solution was removed and the matsutake was cooled to room temperature.
Step B: A. above. The matsutake mushroom that had undergone the above step was immersed in a mixed enzyme solution E (500 g) and refrigerated for 16 hours to allow the enzyme to permeate. Then, the enzyme reaction was performed by removing the mixed enzyme solution E and heating at 50 ° C. for 1 hour. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain softened matsutake.

[Example 4B]
100 g (fresh weight) of commercially available fresh eryngii (produced in Nagano Prefecture) was used as the softening mushroom. The piercing of eringi was removed, and the cut half length was softened.
Process A: Elingi was immersed in a 10% citric acid solution (pH 1.5), and was heated as it was at 130 ° C. for 4 hours. After that, the citric acid solution was removed and the eringi was cooled to room temperature.
Step B: A. above. The eringi that had undergone the above step was dipped in the mixed enzyme solution E (500 g), and then the softening eringi was obtained through the same step as step B of Example 4A.

2. Production of softened mushrooms using protease solution [Example 4C]
100 g (fresh weight) of commercially available fresh buna shimeji (produced in Nagano Prefecture) was used as a softening mushroom. The softened bunashimeji stones were removed.
Step A: Bunashimeji was dipped in a 2% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 30 minutes. After that, the citric acid solution was removed and the beech shimeji was cooled to room temperature.
Step B: A. above. The beech shimeji that had undergone the above step was immersed in a protease solution (500 g) and refrigerated for 16 hours to allow the enzyme to permeate. Thereafter, the protease solution was removed, and the enzyme reaction was carried out by heating at 60 ° C. for 1 hour. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain softened bunashimeji.

[Example 4D]
100 g (fresh weight) of commercially available fresh enoki mushrooms (from Nagano Prefecture) were used as softening mushrooms. Soften the ones from which enoki mushrooms were removed.
Process A: Enoki mushrooms were immersed in a 1% citric acid solution (pH 1.5) and heated as they were at 120 ° C. for 30 minutes. Then, the citric acid solution was removed and the enoki mushrooms were cooled to room temperature.
Step B: A. above. The enoki mushroom that had undergone the above step was dipped in a protease solution (500 g), and then the same process as in step B of Example 4C was performed to obtain a softened enoki mushroom.

[Example 4E]
100 g (fresh weight) of commercially available fresh maitake (Nagano Prefecture) was used as a softened mushroom. Softened maitake mushrooms.
Step A: Maitake was immersed in a 3% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 1 hour. Then, the citric acid solution was removed and the maitake was cooled to room temperature.
Step B: A. above. The maitake mushroom that had undergone the above step was immersed in a protease solution (500 g), and then the same process as in step B of Example 4C was performed to obtain softened maitake.

[Example 4F]
100 g (fresh weight) of commercially available fresh oyster mushrooms (from Nagano Prefecture) were used as softening mushrooms. Softened oyster mushrooms with the stone bumps removed.
Step A: Oyster mushrooms were immersed in a 1% citric acid solution (pH 1.5) and heated as they were at 120 ° C. for 30 minutes. Then, the citric acid solution was removed and the oyster mushrooms were cooled to room temperature.
Step B: A. above. The oyster mushroom that had undergone the above step was immersed in a protease solution (500 g), and the softened oyster mushroom was obtained through the same steps as step B of Example 4C.

[Example 4G]
100 g (fresh weight) of commercially available fresh sea cucumbers (produced in Nagano Prefecture) were used as softening mushrooms.
Step A: Nameko was immersed in a 1% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 30 minutes. After that, the citric acid solution was removed and the nameko was cooled to room temperature.
Step B: A. above. The sea cucumber having undergone the above step was dipped in a protease solution (500 g), and then the same process as in Step B of Example 4C was performed to obtain a softened sea cucumber.

[Example 4H]
A commercially available dry mushroom (made in China) was used as a mushroom that softens 10 g by dry weight.
Step A: The dried mushroom was also immersed in a 1% citric acid solution (pH 1.5) for 2 hours to double water, and then the acid solution was removed and the mixture was heated at 120 ° C. under heating conditions for 30 minutes. Thereafter, the jellyfish was cooled to room temperature.
Step B: A. above. The jellyfish that had undergone the above step were immersed in a protease solution (500 g), and the softened jellyfish was obtained through the same steps as step B of Example 4C.

3. Production of softened shiitake mushroom [Example 4I]
10 g (dry weight) of commercially available dried shiitake mushrooms (produced in Oita Prefecture) were used as softening mushrooms. After immersing this for 2 hours and rehydrating it, the one with the stone bumps removed was softened.
Step A: Shiitake that had been rehydrated was immersed in a 10% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 1 hour. After that, the citric acid solution was removed and the shiitake was cooled to room temperature.
Step B: A. above. The shiitake mushroom that had undergone the above step was immersed in a protease solution (500 g) and refrigerated for 16 hours to allow the enzyme to penetrate. Thereafter, the protease solution was removed, and the enzyme reaction was carried out by heating at 60 ° C. for 1 hour. Next, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a softened shiitake mushroom.

[Example 4J]
The shiitake mushrooms pretreated in the same manner as in Example 1 were boiled in boiling water for 10 minutes, and then the frozen frozen shiitake mushrooms were softened.
Step A: Frozen shiitake mushroom was immersed in a 5% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 30 minutes. After that, the citric acid solution was removed and the shiitake was cooled to room temperature.
Process B: The softened shiitake mushroom was obtained through the process similar to the process B of Example 4I.

[Example 4K]
A commercially available seasoned shiitake mushroom ("Shishibuchi no Nikko", Ichibiki Co., Ltd.) was used as a softening mushroom.
Process A: Seasoned shiitake mushroom was immersed in a 5% citric acid solution (pH 1.5) and heated as it was at 120 ° C. for 30 minutes. After that, the citric acid solution was removed and the shiitake was cooled to room temperature.
Process B: The softened shiitake mushroom was obtained through the process similar to the process B of Example 4I.

As shown in Table 4, according to the manufacturing methods of Examples 4A to 4K, softened mushrooms having the softness that can be crushed with the tongue while maintaining the shape of the mushrooms are obtained in various mushrooms. Was confirmed.
In addition, the compressive stress of the softened mushrooms obtained by each production method is as follows: softened bunashimeji is 1.2 × 10 ⁴ N / m ² (Example 4C), and softened enoki mushroom is 3.8 × 10 ³ N / m. ² (Example 4D), softened maitake mushroom 2.0 × 10 ⁴ N / m ² (Example 4E), softened oyster mushroom 1.8 × 10 ⁴ N / m ² (Example 4F), softened shiitake mushroom Was 3.1 × 10 ⁴ N / m ² (Example 4I), and the compressive stresses of the softened mushrooms obtained by other production methods were all 4 × 10 ⁴ N / m ² or less.

  According to the present invention, not only sliced mushrooms and chopped mushrooms, but also the original mushrooms in the state where the stone bumps are taken or the pattern is cut and only the umbrella is removed, or the whole mushrooms are not removed. Thus, it is possible to provide a softened mushroom that has the same shape and has a softness that can be crushed by the tongue. Such a softened mushroom of the present invention can be widely used for the production of foods that are easy to eat even for elderly people with reduced chewing / swallowing functions, postoperative patients and the like.

Claims (7)

The mushroom preserved the original mushroom shape, including the steps described in A and B, wherein the mushroom is one or more selected from shiitake mushroom, shimeji mushroom, maitake mushroom, oyster mushroom, matsutake mushroom, eryngii, nameko, or mushroom A method for producing a softened mushroom that remains soft and can be crushed with a tongue.
A. A step of contacting and heating a solution containing an acid having a pH of 0 to 1.5 and a mushroom. A process of treating the mushrooms having undergone the process A with an enzyme The method for producing a softened mushroom according to claim 1, wherein the acid is at least one selected from citric acid, phosphoric acid, malic acid, lactic acid, acetic acid, succinic acid, fumaric acid, adipic acid, hydrochloric acid or sulfuric acid. The method for producing a softened mushroom according to claim 1 or 2, wherein the heating step is a heating condition of a temperature of 80 to 130 ° C and a time of 5 minutes to 12 hours. The production of the softened mushroom according to any one of claims 1 to 3, wherein the enzyme is at least one selected from chitinase, protease, papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, or amylase. Method. The method for producing a softened mushroom according to any one of claims 1 to 4 , wherein the mushroom is in one or more states selected from fresh, dried food, boiled, frozen, or seasoned. The method for producing a softened mushroom according to any one of claims 1 to 5 , wherein the hardness of the softened mushroom is 40,000 N / m ² or less. The method for extracting a useful component of a mushroom in the method for producing a softened mushroom according to any one of claims 1 to 6 .