JPH02211846A - Functional food containing protein polysaccharide component separated from filtrate of cultured agaricus blazei - Google Patents

Abstract

PURPOSE:To obtain the subject food having antitumor activity and useful as a health drink, etc., by drying a protein polysaccharide separated from a cultured liquid of Agaricus blazei and cutting the dried product into small pieces or pulverizing the product. CONSTITUTION:Dried product of a protein polysaccharide separated from a cultured liquid of Agaricus blazei (FERM 4731) is cut into small pieces or pulverized to obtain the objective food. Preferably, the dried product is extracted with an aqueous solvent and the obtained liquid is added to a food-processing raw material optionally after concentration.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Object of the Invention The present invention relates to a food containing protein polysaccharide components contained in the culture filtrate of Kawariharatake.

For details, see Agaricus blazei Murri, a member of the family Agaricaceae and genus Agaricus, which the present inventor has successfully artificially cultured.
11 With the purpose of utilizing the protein polysaccharide contained in Kawariharatake mushroom (commonly known as Himematsutake mushroom), which has a remarkable antitumor effect,
The present invention relates to a functional food in which a dried protein polysaccharide obtained from the culture filtrate is added as it is or in powder form, or a liquid extracted indirectly with an aqueous solvent is used.

The present invention relates to an invention utilizing Patent No. 1442648 (Japanese Patent Publication No. 61-47519 "Method for producing protein polysaccharide having antitumor activity J") by the present inventor.

Kawariharatake used in the present invention is the one that the present inventor succeeded in artificially culturing for the first time, and a part of its production method is described in the above-mentioned Japanese Patent No. 1442648. The basidiomycete was collected in the suburbs of Piedate, São Paulo state, Brazil, and has already been registered as No. 4731 at the Institute of Microbiology, Agency of Industrial Science and Technology.

Kawariharatake is a common edible mushroom that is delicious and nutritionally superior, but it has also been discovered that an aqueous solvent extract of the culture filtrate of this mushroom has extremely significant antitumor properties.

(■Patent No. 1442648.

■ Hitoshi Ito et al.: Article from the 39th Annual Meeting of the Japanese Cancer Society, :350
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■ Hitoshi Ito et al.: 10th @Carbohydrate Symposium Abstracts,
: B3. 1987) That is, it has been found that Kawariharatake has the effect of stimulating the immune activity of the human body and is effective against ascites-type tumors, including solid tumors, for which other mushrooms are ineffective.

The present invention discloses in the above-mentioned Japanese Patent No. 1442648 a method for collecting protein polysaccharides, which are the main antitumor active ingredients, from this aqueous solvent extract. This method involves precipitating the protein polysaccharide from the extract or further purifying it for use, and is particularly suitable for therapeutic use as a pharmaceutical.

The present invention provides a functional food containing a protein polysaccharide obtained from the culture filtrate of Kawariharatake.

(2) Structure, operation, and effects of the invention The details of the invention will be explained below based on examples.

The protein polysaccharide obtained from the culture filtrate of Kawariharatake is dried to have a water content of 8% or less and can be provided to general users. This product condition not only allows weight reduction to be achieved, but also provides favorable conditions for preventing bacterial growth and tampering, and is considered to be the optimal product form for storage and distribution. Therefore, when using a product containing protein polysaccharide components obtained from the culture filtrate of Kawariharatake as a food, the starting point is the culture filtrate after culturing Kawariharatake or its dried product. The culture filtrate of Kawariharatake is delicious and nutritious, so it can be used as food, just like shiitake. For example, by adding a few seasonings, it can be used as the main ingredient in a dish or as an accompaniment.

Furthermore, if it is cut into small pieces or powdered, it can be used as a paste or furikake. In either case, it contains a large amount of protein polysaccharide components, making it a highly valuable food as a monofunctional food. Furthermore, these raw materials are placed in water-permeable bags such as paper bags or cloth bags, filled and packaged, and then commercialized like tea bags for black tea, and the ingredients can be easily extracted by hand from within the Ministry of Consumer Affairs to produce beverages. It can also be used for.

Next, extracting the culture filtrate components of Kawariharatake with an aqueous solvent and edible the extract as it is or after concentrating it is also a rational method of utilization that does not impair the quality of the original ingredients.

In this case, animal tests have generally shown that the more the protein polysaccharide obtained from the mushroom itself is purified, the less its antitumor effect becomes. It is more effective to use the protein polysaccharide components of mushrooms. The aqueous solvent may be water, alcohol, a mixture thereof, or the like. alcoholic drinks.

If it is made into a health drink such as tea, it becomes even more valuable as a functional food.

The aqueous solvent extract of Kawariharatake culture filtrate components can not only be used as is as a beverage.

It is also possible to produce functional foods in the form of processed foods by adding them to food processing raw materials. For example, various methods can be considered, such as adding and mixing it to bouillon to make soup, mixing it with starch syrup, etc. to make candy, etc. In either case, a food with high value as a functional food can be obtained.

When using the above-mentioned various foods, the amount to be eaten or drunk is an appropriate amount that exhibits an antitumor effect, with 7 to 10 g of the dried protein polysaccharide obtained from the culture filtrate of Kawariharatake per serving. Therefore, this equivalent amount is considered to be appropriate for the amount of extract liquid. Furthermore, even if the swing plate is moved more excessively than this, there is no problem caused by it.

Example-1 1.8 liters of water, 24 g of agar, and 6.0 liters of soy sauce as a seasoning liquid for Kawariharatake Tsukudani.
Boil 3 liters, 17 kg of starch syrup, and 2.25 kg of sugar and dissolve. The raw material, dried protein polysaccharide obtained from Kawariharatake culture filtrate, is reconstituted in water with a small amount of sugar added, seasoning liquid is added to this, and the mixture is boiled until the broth evaporates without burning.

Example-2 Add 100g of sodium glutamate and 1 sugar to 8 liters of Kawariharatake furikake soy sauce.
Make a seasoning liquid by boiling 1 kg.

Dry powder of the agaricus culture filtrate, or if necessary, powder of fish meat such as horse mackerel, is placed in a boiling pot, an appropriate amount of the seasoning liquid is added, and the mixture is seasoned and boiled for about 40 minutes. This is passed through a sieve to uniformize the particles, then put into a dryer and dried at 80°C for 2 hours. If necessary, add kelp, green seaweed, sesame seeds, etc., and package in moisture-proof packaging.

Example 3 Kawari agaricus tea Kawari agaric culture filtrate dried powder is sealed in a small bag made of non-woven fabric and packaged in moisture-proof packaging. The appropriate amount to drink of the dried Kawariharatake culture solution powder in the bag is 7 to 10 g per day. When drinking, place one bag in a pot with about 400 ml of water, heat and brew for 15 minutes while adding water occasionally to prevent it from boiling over, then cool and bring the total volume of the extract to 300 ml. Divide this into 2 to 3 times a day and drink it. When drinking, add a small amount of salt to make it even more delicious.

Example 4 Agaricaceae beverage Agaricaceous agaricus culture solution 1 kg of dried powder is added with about 40 g of water and allowed to absorb enough water for 2 to 3 hours.

After heating while occasionally replenishing water, pass through the mixture at appropriate times.

If you use powder, you can shorten the heating time and do the same thing. The total volume of extract should be approximately 30 kg. This is used as a hot water extract.

Next, for 1 kg of this hot water extract, for example, vI type 1
Add 40 g, 15 g of honey, 5 g of caramel, 0.75 g of ascorbic acid, 0.3 g of citric acid, and an appropriate amount of flavoring.
Sterilize at 93°C for 20 minutes and fill aseptically into cans or bottles.Please note that the above formulation does not allow the addition of other healthful extracts, such as Reishi mushroom, Amacha crane, etc., as appropriate. isn't it.

Example-5 Kawari agaric liquor Dried Kawari agaric culture solution coarsely chopped as appropriate 1
Add 5 to 10 kg of rock sugar to each kg according to your preference,
Gently pour in 18 liters of shochu or white liquor, seal and store.

After 3-4 weeks, filtration 2. Bottled.

Drink 30-50ml at a time.

Example 6 Kawariharatake candy 25kg of dried Kawariharatake culture liquid powder shown in Example 4 was added to 50kg of sugar and boiled completely, and further 7.5 ml of starch syrup was added and boiled down.

Once it has solidified by dropping it into cold water, remove it from the heat and add coloring, flavoring, acidulant, etc. as needed. This is cooled and molded on an oiled cooling plate or tablet holder.

In addition to using the hot water extract of the agaricus culture filtrate, it is also possible to suspend its concentrate or powder in water and add it.

Claims (3)

[Claims] (1) A functional food containing protein polysaccharide components unique to Kawariharatake, obtained by cutting into small pieces or pulverizing a dried product of protein polysaccharide obtained from the culture filtrate of Kawariharatake. (2) A functional food containing a liquid obtained by extracting a dried protein polysaccharide obtained from the culture filtrate of Kawariharatake with an aqueous solvent. (3) A functional food made by adding the liquid obtained by extracting the dried protein polysaccharide obtained from the culture filtrate of Kawariharatake with an aqueous solvent to raw materials for food processing, either as it is or after concentrating it.