JPH02283240A - Production of milk fermentation food product using mushrooms - Google Patents
Production of milk fermentation food product using mushroomsInfo
- Publication number
- JPH02283240A JPH02283240A JP1103385A JP10338589A JPH02283240A JP H02283240 A JPH02283240 A JP H02283240A JP 1103385 A JP1103385 A JP 1103385A JP 10338589 A JP10338589 A JP 10338589A JP H02283240 A JPH02283240 A JP H02283240A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- mushrooms
- low
- temperature
- fat milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims description 58
- 235000013336 milk Nutrition 0.000 title claims description 16
- 239000008267 milk Substances 0.000 title claims description 16
- 210000004080 milk Anatomy 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 230000004151 fermentation Effects 0.000 title 1
- 238000000855 fermentation Methods 0.000 title 1
- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 27
- 241000233866 Fungi Species 0.000 claims abstract description 15
- 239000007858 starting material Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 abstract description 9
- 235000020244 animal milk Nutrition 0.000 abstract description 3
- 230000000840 anti-viral effect Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract 1
- 230000002431 foraging effect Effects 0.000 abstract 1
- 230000036543 hypotension Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 9
- 235000012041 food component Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 240000000599 Lentinula edodes Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 3
- 229960001231 choline Drugs 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- CRBHXDCYXIISFC-UHFFFAOYSA-N 2-(Trimethylammonio)ethanolate Chemical compound C[N+](C)(C)CC[O-] CRBHXDCYXIISFC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000282373 Panthera pardus Species 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000021962 pH elevation Effects 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、原材料として動物乳（主として牛乳）と食用
きのこを用い、牛乳成分に対する食用きのこのきのこ菌
に含まれるこう素の作用でヨーグルト状の発こう乳を得
るきのこを用いた発こう乳食品の製造方法に関するもの
である。Detailed Description of the Invention [Field of Industrial Application] The present invention uses animal milk (mainly cow's milk) and edible mushrooms as raw materials, and the action of choline contained in the fungi of the edible mushrooms on the milk components produces a yogurt-like product. The present invention relates to a method for producing milk products using mushrooms that produce milk products.
しいたけ、マンネンタケ（霊芝）等の食用きのこは、た
んばく質、脂肪、糖質、ミネラル（無機質）、ビタミン
等の人間の体に必要な栄養成分をバランスよく含んでい
るアルカリ性食品であり、またこれら栄養成分の分解に
必要な触媒作用を有するこう素を含み、さらに血圧降下
、コレステロール低下、抗ウィルス作用等の薬効を有し
、入間の健康保持、増進上有益な食品であることがよく
知られている。しかし、この食用きのこに含まれている
有用な栄養成分およびこう素は熱に弱い性質を有し、高
熱を加えると失なわれ、特にこう素は７０℃以上の温度
を加えると死滅し、その触媒作用を発揮するに最適な温
度は１０〜４０Ｃ程度であるとされている。Edible mushrooms such as Shiitake and Reishi are alkaline foods that contain a good balance of nutrients necessary for the human body, such as protein, fat, carbohydrates, minerals (inorganic substances), and vitamins. It is well known that Iruma is a food that is useful for maintaining and promoting health, as it contains catalytic phosphorus, which is necessary for the decomposition of these nutritional components, and also has medicinal effects such as lowering blood pressure, lowering cholesterol, and antiviral effects. It is being However, the useful nutritional components and kolin contained in these edible mushrooms are sensitive to heat and are lost when high heat is applied. In particular, kolin is destroyed when temperatures of 70°C or higher are applied. The optimum temperature for exhibiting catalytic action is said to be about 10 to 40C.
ところが従来において、斯かる食用きのこの調理方法と
しては高熱を通した加熱調理が主として行なわね、食用
きのこを生の状態で調理し食することは殆んどなかった
。こり、は、食用きのこ特有の香り、風味が生のままで
は刺激的で強過ぎ食用上好適ではないからである。その
ため従来においては、食用きのこを食しても含まれてい
る有用な栄養成分およびこう素の機能は殆んど失なわれ
ているといっても過言ではない。However, in the past, the method of cooking such edible mushrooms mainly involved heating through high heat, and edible mushrooms were rarely cooked and eaten raw. This is because the unique aroma and flavor of edible mushrooms are too stimulating and strong when raw, making them unsuitable for consumption. Therefore, it is no exaggeration to say that in the past, even if edible mushrooms were eaten, most of the useful nutritional components and functions of phosphorus contained therein were lost.
本発明は斯かる食用きのこの調理の実状に鑑みなされた
もので、上記食用には刺激的で強過ぎる生の食用きのこ
特有の香りと風味を食用に好適なものとなすとともに、
食用きのこに含まれている有用な栄養成分とこう素の機
能が損われない状態で即ち可及的に生食に近い状態で食
用きのこを食することを可能となすきのこを用いた食品
を提供することを目的とする。The present invention was made in view of the actual situation of cooking edible mushrooms, and it makes the aroma and flavor peculiar to raw edible mushrooms, which are too stimulating and strong for edible use, suitable for edible use.
To provide a food using mushrooms that allows the edible mushrooms to be eaten in a state as close to raw food as possible without impairing the functions of useful nutritional components and chlorous contained in the edible mushrooms. With the goal.
本発明は上記課題全解決するために、食用きのこと同様
に菌類である乳酸菌（ブルガリア菌とサーモフィラス菌
）による発こう作用で生牛乳特有の刺激臭を和らぐ酸味
を加えて独特の風味全醸成しているヨーグルトに着目し
、このヨーグルトの原料である牛乳に食用きのこ全加え
食用きのこに含まれる栄養成分とこう素の機能が損われ
ない条件下で処理熟成させて発こう乳食品ヲ灸遺せしめ
友ものである。すなわちその製造方法としては、先ず適
宜量の低脂肪乳を約８０℃の温度で約３０分間加熱殺菌
し、攪拌により乳質全均一化した後温度を約４０’Ｃに
低下させ、次にこの低脂肪乳に対し低脂肪乳ときのこと
からなるスターター（たね菌）約３チ（ＴＬ重量比を混
合し、攪拌により全体を均質化させるとともにこれ全豹
４０℃の温度を維持しながら約８時間静置熟成させるこ
とを特徴上する。前記低脂肪乳に混合するスターター（
たね菌）としては、主として約８０℃の温度で約３０分
間加熱殺菌し攪拌により乳質を均一化した後温度を約４
０℃に低下させた適宜量の低脂肪乳に、その約５チ（重
量比）の分量で約４０℃の温湯に約１時間浸漬させた生
もしくは天然乾燥の食用きのこを混合し食品粉砕器にて
その食用きのこを所定の大きさに微粉砕せしめ、これを
約４０′Ｃの温度を維持しながら約８時間静置し、得ら
れ、たクリーム状の液体を約０℃に冷却して静置熟成せ
しめたものを用いる。In order to solve all of the above-mentioned problems, the present invention has created a unique flavor by adding sourness that softens the pungent odor peculiar to raw milk through the oxidative action of lactic acid bacteria (Bulgaricus bacteria and Thermophilus bacteria), which are fungi similar to edible mushrooms. Focusing on yogurt, we added whole edible mushrooms to milk, which is the raw material for yogurt, and processed and aged them under conditions that do not impair the functions of the nutritional components and choline contained in the edible mushrooms, resulting in a fermented milk product. It is something. In other words, the manufacturing method involves first heating and sterilizing an appropriate amount of low-fat milk at a temperature of about 80°C for about 30 minutes, stirring to homogenize the milk quality, and lowering the temperature to about 40'C. Mix fat milk with low-fat milk and about 3 g of starter (seed fungus) (TL weight ratio), homogenize the whole by stirring, and let it stand still for about 8 hours while maintaining a temperature of 40°C. A starter (
Seed bacteria) are mainly heat sterilized at a temperature of about 80℃ for about 30 minutes, homogenized by stirring, and then lowered to a temperature of about 4℃.
An appropriate amount of low-fat milk that has been lowered to 0°C is mixed with about 5 g (by weight) of fresh or naturally dried edible mushrooms that have been soaked in warm water at about 40°C for about 1 hour, and then processed using a food grinder. The edible mushrooms were pulverized to a predetermined size in a pulverizer, and left to stand for about 8 hours while maintaining a temperature of about 40'C, and the resulting creamy liquid was cooled to about 0°C. Use one that has been left to mature.
上記の方法で所定量の低脂肪乳と食用きのこと全混合攪
拌して均質化した上で静置熟成してスターター（たね菌
）全形成した場合には、次の作用を有する。先ず低脂肪
乳と食用きのことを混合しその中の食用きのこを所定の
大きさに微粉砕して全体全豹４０℃の温度に維持しなか
ら約８時間静置した場合には、きのこ菌中のこう素の機
能が損われないのでその低脂肪乳の糖質に対する発こう
作用によりクリーム状の液体が得られるが、この段階で
はまだ生の食用きのこ特有の強い刺激的な香りと風味が
残存している。しかし次に、このクリーム状の液体を約
０℃に冷却して静置熟成させると前記食用きのこ特有の
強い刺激的な香りと風味が消失し、ヨーグルトと同様な
食用に好適な香りと風味を有するものとなる。When a predetermined amount of low-fat milk and edible mushrooms are completely mixed and stirred to homogenize by the above method, and then left to mature to form a starter (seed fungus), it has the following effects. First, when low-fat milk and edible mushrooms are mixed, the edible mushrooms in the mixture are finely ground to a predetermined size, and the entire whole leopard is kept at a temperature of 40°C and left to stand for about 8 hours, the mushroom fungus is mixed. Since the function of chlorophyll is not impaired, a creamy liquid can be obtained due to its oxidizing effect on carbohydrates in low-fat milk, but at this stage the strong pungent aroma and flavor characteristic of raw edible mushrooms still remain. are doing. However, when this creamy liquid is cooled to about 0°C and left to age, the strong pungent aroma and flavor characteristic of the edible mushrooms disappears, and it becomes an edible aroma and flavor similar to that of yogurt. Become what you have.
そして、加熱殺菌し乳質を均一化させて温度を約４０℃
となした適宜量の低脂肪乳にその約３チ（重量比）の前
記スターター（′ｆｃね菌）を混合して全体を均質化し
、約４０’Ｃの温度を維持しなから約８時間静置熟成さ
せると、低脂肪乳に対するスターター（たね菌）の混合
割合がヨーグルトの場合と同様であり熟成処理温度がき
のこ菌中のこう素の活動に最適な温度に維持されている
ので、きのこ菌中のこう素の作用にエリ低脂肪乳が発こ
うしヨーグルト状の発こう乳が得られ、る。この場合ス
ターター（たね菌）において既に食用きのこ特有の強い
刺激的な香りと風味は消失しており、発こう作用により
その香りと風味はむしろヨーグルトと同様の食慾をそそ
るものとなり、また原材料である低脂肪乳と食用きのこ
に含まれている栄養成分が損われないとともに、きのこ
菌は生の食用きのこの場合に比して発こう作用に伴い低
脂肪乳の栄養分を吸収して増殖している。The milk is then heat sterilized to homogenize the milk quality and brought to a temperature of approximately 40°C.
Approximately 3 g (by weight) of the starter ('fc fungus) was mixed with an appropriate amount of low-fat milk, the whole was homogenized, and the temperature was maintained at about 40'C for about 8 hours. When left to age, the mixing ratio of starter (seed bacteria) to low-fat milk is similar to that of yogurt, and the aging temperature is maintained at the optimum temperature for the activity of phosphorus in the mushroom fungus. Low-fat milk develops due to the action of choline in the bacteria, resulting in yogurt-like fermented milk. In this case, the strong pungent aroma and flavor characteristic of edible mushrooms have already disappeared in the starter (seed fungus), and due to the peptic effect, the aroma and flavor become more appetizing, similar to yogurt, and the raw materials The nutritional components contained in the low-fat milk and edible mushrooms are not impaired, and the mushroom bacteria absorb the nutrients in the low-fat milk and proliferate due to the excruciating action, compared to the case of raw edible mushrooms. .
次に上記方法よりなる本願発明の一実施例について説明
する。Next, an embodiment of the present invention comprising the above method will be described.
原材料である低脂肪乳と、同じく低脂肪乳と食用きのこ
とからなるスターター（たね菌）とを上記の如く所定の
混合割合、温度等の所定の条件下で熟成処理する。低脂
肪乳としては動物乳、主として牛乳を用いるが、山羊乳
、羊乳等でもよい。Low-fat milk as a raw material and a starter (seed fungus) also made of low-fat milk and edible mushrooms are aged under predetermined conditions such as a predetermined mixing ratio and temperature as described above. As the low-fat milk, animal milk, mainly cow's milk, is used, but goat's milk, sheep's milk, etc. may also be used.
食用きのことしては、しいたけ、ひらたけ、ふくろたけ
、松たけ、アガリス・プラジイ、かわらたけその他えの
きだけ、きくらげ”、しめじ、なめこ。Edible mushrooms include Shiitake, Hiratake, Fukurotake, Matsutake, Agaris plagii, Kawaratake and other Enoki mushrooms, Auricularis mushrooms, Shimeji mushrooms, and Nameko mushrooms.
はつたけ、まいたケ、マツシュルーム、シャビニョン等
を用いる。或いはこれらのきのこ鉋の培養物であっても
よい。また用いるきのこはこれらの一種類又は複数種類
を組合わせたものでもよい。Hatsutake, maitake, pine mushroom, chavignon, etc. are used. Alternatively, it may be a culture of these mushrooms. Moreover, the mushrooms used may be one type or a combination of these types.
なお、スターター（たね菌）製造時に低脂肪乳と食用き
のことを食品粉砕器にて混合粉砕する場合には、その食
用きのこを０．３ｍｍ以下程度の大きさに微粉砕する。In addition, when low-fat milk and edible mushrooms are mixed and pulverized using a food pulverizer during starter production, the edible mushrooms are pulverized to a size of about 0.3 mm or less.
さらに、スターター（たね菌）を混合する低脂肪乳を加
熱殺菌する際に食べ易くするために好みに応じて低脂肪
乳に対しその約５チ（重量比）以上のスキムミルク、３
％程度の砂楯（蔗糖、果糖も可）を添加する場合もある
。Furthermore, in order to make the low-fat milk mixed with the starter (seed bacteria) easier to eat when heat-sterilized, depending on your preference, add skim milk with a ratio of about 5 g (weight ratio) or more to the low-fat milk;
In some cases, about 30% of sugar (sucrose and fructose are also acceptable) is added.
低脂肪乳として全脂牛乳、食用きのことしてしいたけを
用い上記方法にて製造された発こう乳食品の成分分析（
可食ｍｌ ＯＯｇ中）をして既存のヨーグルトと比較し
たところ、次のとおりであった。すなわち、水分、たん
ばく質、リン、鉄、カルシウム、ナトリウム、サイアミ
ン（ビタミンＢ）、リボフラビン（ビタミンＢ２ ）お
よびナイアシンの含有量は１１は既存のヨーグルト（全
脂無動）と同様であるが、カリウムについては圧倒的に
多ｎに含まれていた。これはしいたけにカリウムが多量
に含まれていることに基づくものである。Component analysis of fermented milk food produced by the above method using full-fat milk as low-fat milk and shiitake mushrooms as edible mushrooms (
When compared with existing yogurt, the results were as follows: That is, the content of water, protein, phosphorus, iron, calcium, sodium, thiamine (vitamin B), riboflavin (vitamin B2), and niacin is the same as that of existing yogurt (full fat and immobile), but Potassium was overwhelmingly contained in the majority. This is based on the fact that shiitake mushrooms contain a large amount of potassium.
本発明は畝上のように構成したので、次の効果を奏する
。Since the present invention is configured in a ridged manner, the following effects are achieved.
１）食用きのこを低脂肪乳に添加し高熱を加えずきのこ
菌の機能を損わない温度で熟成処理してヨーグルト状の
発こう乳食品となしたので、生の食用きのこ特有の強い
刺激的な香りと風味が消えヨーグルト状の食慾をそそる
まろやかな香りと風味が得らり、る結果、従来困難であ
った食用きのこを生に近い状態で食することが可能とな
った。1) Edible mushrooms are added to low-fat milk and aged at a temperature that does not impair the functions of mushroom bacteria without applying high heat to create a yogurt-like milk product, which has the strong stimulation characteristic of raw edible mushrooms. As a result, it has become possible to eat edible mushrooms in a state close to raw, which was difficult to do in the past.
２）そのため、従来高熱調理により失なわれていた食用
きのこに含まれる人体に有用な栄養成分とこう素をその
機能が発揮される状態で充分に摂取することができる。2) Therefore, it is possible to fully ingest the nutritional components and phosphorus useful to the human body contained in edible mushrooms, which were conventionally lost due to high-temperature cooking, while maintaining their functions.
同時に低脂肪乳に含まれる人体に有用な栄養成分の吸収
も可能となるので、きわめて滋養の高い発こう乳食品が
得られる。At the same time, it is possible to absorb nutritional components useful for the human body contained in low-fat milk, resulting in an extremely nutritious dry milk food.
３）また、低脂肪乳と食用きのこを原材料として発こう
乳食品となしたので、既存のヨーグルトに比し食用きの
こに含まれているカリウムを多量に含有している。その
ため血液のアルカリ性化に寄与するとともに他の栄養成
分の機能とも相まって、血圧降下、コレステロール低下
、抗ウィルス作用等の薬効をも有し、そして腸内菌叢の
バランスの正常化にも寄与する。3) In addition, since it is made into a milk food made from low-fat milk and edible mushrooms, it contains a large amount of potassium, which is contained in edible mushrooms, compared to existing yogurt. Therefore, it contributes to alkalinization of the blood, and in conjunction with the functions of other nutritional components, it also has medicinal effects such as lowering blood pressure, lowering cholesterol, and antiviral effects, and also contributes to normalizing the balance of intestinal flora.
４） さらに、食用きのこのきのこ菌の活動が活発にな
される温度にて熟成処理しているので低ており、そのた
め生の食用きのこを数キログラム程度食したときの数と
同様のきのこ菌をスプーンニ、玉杯程度の少量にて食す
ることが可能となる。4) In addition, the temperature is low because the edible mushrooms are aged at a temperature that activates the mushroom fungus activity, so when you eat a few kilograms of raw edible mushrooms, you can collect the same number of mushroom fungi in a spoon. , it becomes possible to eat it in a small amount, about the size of a jade cup.
Claims (1)
熱殺菌し、攪拌により乳質を均一化した後温度を約４０
℃に低下させ、この低脂肪乳に対し低脂肪乳ときのこか
らなるスターター（たね菌）約３％（重量比）を混合し
、攪拌により全体を均質化させるとともにこれを約４０
℃の温度を維持しながら約８時間静置熟成させることを
特徴とするきのこを用いた発こう乳食品の製造方法。 ２、スターター（たね菌）として、約８０℃の温度で約
３０分間加熱殺菌し攪拌により乳質を均一化した後温度
を約４０℃に低下させた適宜量の低脂肪乳に、その約５
％（重量比）の分量で約４０℃の温湯に約１時間浸漬さ
せた生もしくは天然乾燥の食用きのこを混合し食品粉砕
器にてその食用きのこを所定の大きさに微粉砕せしめ、
これを約４０℃の温度を維持しながら約８時間静置し、
得られたクリーム状の液体を約０℃に冷却して静置熟成
せしめたものを用いることを特徴とする請求項１記載の
きのこを用いた発こう乳食品の製造方法。[Claims] 1. Heat sterilize an appropriate amount of low-fat milk at a temperature of about 80°C for about 30 minutes, homogenize the milk quality by stirring, and then reduce the temperature to about 40°C.
About 3% (weight ratio) of a starter (seed fungus) consisting of low-fat milk and mushrooms was mixed with this low-fat milk, and the whole was homogenized by stirring, and the mixture was heated to about 40°C.
A method for producing an exfoliated milk food using mushrooms, which is characterized by allowing the product to mature for about 8 hours while maintaining a temperature of °C. 2. As a starter (seed fungus), heat sterilize at a temperature of about 80°C for about 30 minutes, homogenize the milk quality by stirring, and then lower the temperature to about 40°C.
% (weight ratio) of fresh or naturally dried edible mushrooms soaked in warm water at about 40°C for about 1 hour, and then finely ground the edible mushrooms to a predetermined size using a food grinder.
This was left to stand for about 8 hours while maintaining a temperature of about 40°C.
2. The method for producing a milky milk food using mushrooms according to claim 1, characterized in that the obtained creamy liquid is cooled to about 0° C. and left to ripen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1103385A JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1103385A JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02283240A true JPH02283240A (en) | 1990-11-20 |
| JPH0422529B2 JPH0422529B2 (en) | 1992-04-17 |
Family
ID=14352612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1103385A Granted JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02283240A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
| KR100449886B1 (en) * | 2001-11-22 | 2004-09-22 | 주식회사 바이오허브 | The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby |
| KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
| WO2017222029A1 (en) * | 2016-06-23 | 2017-12-28 | 国立大学法人鳥取大学 | Method for producing fermented milk having high angiotensin converting enzyme inhibition activity, and method for producing physiologically active peptide |
| JP2022548803A (en) * | 2020-08-21 | 2022-11-22 | エコ－バイオス カンパニー リミテッド | Prebiotic composition rich in dietary fiber containing mushroom extract and probiotic composition containing the same |
-
1989
- 1989-04-25 JP JP1103385A patent/JPH02283240A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
| KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
| KR100449886B1 (en) * | 2001-11-22 | 2004-09-22 | 주식회사 바이오허브 | The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby |
| WO2017222029A1 (en) * | 2016-06-23 | 2017-12-28 | 国立大学法人鳥取大学 | Method for producing fermented milk having high angiotensin converting enzyme inhibition activity, and method for producing physiologically active peptide |
| JPWO2017222029A1 (en) * | 2016-06-23 | 2019-04-11 | 国立大学法人鳥取大学 | Fermented milk having high angiotensin converting enzyme inhibitory activity and method for producing bioactive peptide |
| US10780127B2 (en) | 2016-06-23 | 2020-09-22 | National University Corporation Tottori University | Method for producing fermented milk having high angiotensin converting enzyme inhibitory activity and method for producing physiologically active peptide |
| JP2022548803A (en) * | 2020-08-21 | 2022-11-22 | エコ－バイオス カンパニー リミテッド | Prebiotic composition rich in dietary fiber containing mushroom extract and probiotic composition containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0422529B2 (en) | 1992-04-17 |
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