JPH05292917A - New raw material for food and drink - Google Patents

Abstract

PURPOSE:To obtain a new material for foods and drinks having a specific nice-smelling fragrance, a savory taste and excellent hardness to masticate, showing immune-activating effects, anti-cancer effects, etc., by artificially culturing a basidiomycete to give mycelia and heating the basidiomycete in a gas phase at a specific temperature. CONSTITUTION:A basidiomycete such as Lentinus edodes or Ganoderma lucidum is artificially cultured to give mycelia, which are heated in a gas phase at 80-260 deg.C to give a raw material for foods and drinks. The artificial culture is preferably carried out by submerged culture using a liquid medium. In this case, the culture is usually done at 15-35 deg.C at 0.1-2l/minute amount of air flow at 0-1.000 r.p.m stirring rate for 1-30 hours. The mycelia are preferably heated in air under normal pressure.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel raw material for food and drink, and more specifically to a mycelium obtained by artificially culturing basidiomycetes.
The present invention relates to a novel food / beverage raw material characterized by being heat-treated at a temperature of 260 ° C.

[0002]

2. Description of the Related Art Furikake is indispensable in the eating habits of Japanese people, mainly cooked rice, and various furikake has been put on the market after the war, such as the boom of furikake and the development of Ochazuke products. Such sprinkles are often made of marine products such as seafood and seaweed, tea, and savory sesame. In the field of sprinkling, as examples of utilizing mushroom fruiting bodies, there are sprinkled foods containing finely crushed roasted shiitake mushrooms (JP-A-63-291555) and nutrition sprinkles containing shiitake mushrooms (JP-A-61-104771). The addition of mushroom mycelium to the sprinkle was unsatisfactory in terms of taste and odor.

On the other hand, there is also known a novel food in which granular mycelia of mushrooms are dried as they are or by freeze-drying and the like to be added to processed foods such as fermented milk of lactic acid bacteria, ham and sausage of meat, fish paste products and the like (special characteristics). Kaihei 1-206970).

[0004]

DISCLOSURE OF THE INVENTION The inventors of the present invention have earnestly studied to solve the drawbacks such as the above-mentioned sprinkling, and as a result, obtained a culture solution by separating it from a culture mixture (broth) obtained by artificially culturing basidiomycetes. When the mycelium was heat-treated in the gas phase at a temperature of 80 to 260 ° C, surprisingly, a novel scent and delicious taste completely different from the odor and taste of the native mycelium were developed, and it was used as a sprinkling raw material. The present invention has been completed based on this finding, not only because it is suitable, but also when it can be used as a novel raw material for food and drink.

[0005]

[Means for Solving the Problems] That is, the novel food and drink raw material of the present invention is a mycelium obtained by artificially culturing a basidiomycete in the gas phase.
It is characterized by being heat-treated at a temperature of 80 to 260 ° C.

The present invention will be described in detail below.

The basidiomycetes used in the present invention include all mushrooms that are used for food or medicinal purposes. For example, shiitake mushrooms, nameko mushrooms, oyster mushrooms, enokitake mushrooms, mushrooms, chrysalis, maitake mushrooms, shirohirotake mushrooms, and murasakishimeji mushrooms. , Edible mushrooms such as Komula saximeji, honshimeji, and armillaria, and medicinal mushrooms such as ganoderma lucidum and Cordyceps sinensis. The mushrooms are Rokuya Imaseki and Tsugio Hongo, "Primary Color Japanese Fungi Encyclopedia" (Nursing), Yoshio Kobayashi,
It is based on "Circle of Cordyceps," written by Daisuke Shimizu (nursery company).

The artificial culture in the present invention is a solid culture using a solid medium or a deep culture using a liquid medium, but a deep culture using a liquid medium is preferable from the viewpoints of easy collection of mycelium.

Examples of the solid medium include brown rice, wheat, millet,
Any of those containing cereals such as millet as a main component, or those containing manufacturing by-products such as agricultural products such as sawdust, bagasse, bran, soybean dregs, and okara can be used.

The culture conditions (temperature, humidity, time) after inoculating the above-mentioned solid medium with a given mushroom mycelium are:
Although it may be appropriately selected depending on the type of mushroom, it is usually cultivated at a culturing temperature of 15 to 35 ° C and a relative humidity of 40 to 80% for 15 to 60 days. The mycelium is collected at the stage when the mycelium has spread to the whole medium to form a mature mycelium, and this is used as a mycelium.

The submerged culture using a liquid medium in the present invention is one of the culturing methods of microorganisms and is roughly classified into a liquid stationary culture method, a shaking culture method, an aeration and agitation culture method, etc. This is a method of culturing mycelia aerobically or anaerobically in a liquid medium of 10 mm or more.

The medium used for the submerged culture may be a known medium, for example, glucose, maltose, xylose, saccharose, starch, malt extract, yeast extract, peptone, corn steep liquor, etc. are appropriately selected and usually 1 to It is possible to use an 8% by weight aqueous solution to which an inorganic salt such as a phosphate, a magnesium salt, an iron salt, or an antifoaming agent for suppressing the foaming phenomenon during culture is added, if necessary. ..

The culture conditions (temperature, time, aeration rate, stirring conditions, etc.) after charging a given mushroom fungus to the liquid medium as described above may be appropriately selected depending on the culture method and the culture scale. Normal culture temperature 15-35 ℃, culture time 1-30
The flow rate per day may be 0.1 to 2.0 liter / liter / min, and the stirring speed may be 0 to 1000 rpm.

After culturing the mycelium, the culture mixture (broth) is separated by a usual separation means such as a filtration method or a centrifugal separation method, and the culture solution is separated and washed with water, preferably a live mycelium having a water content of 95% or less. The body is obtained and used as a mycelium. The culture mixture (broth) may be used as it is instead of the mycelium.

The mycelium obtained by the shaking culture method, aeration-agitation culture method and the like is a granular mycelium having an average particle size of 0.5 mm or more, but a fibrous mycelium can be formed depending on the conditions. The mycelium obtained by the static culture method does not become granular, but becomes a lump as a whole.

These myceliums are cut as they are or appropriately cut, and then heat-treated in the gas phase at a temperature of 80 to 260 ° C. to obtain the novel food and drink raw material of the present invention. When the culture mixture is used, it is heat-treated as it is. The food / beverage raw material thus obtained has a novel scent and delicious taste completely different from the odor and taste of native mycelium.
When the mycelium is heat-treated at the above temperature, some components change, and the mycelium has a unique aroma and taste different from those of the raw mycelium.

When the heat treatment temperature is lower than 80 ° C., the taste and odor peculiar to the novel food material of the present invention is insufficiently expressed. When the temperature of the heat treatment exceeds 260 ° C, excessive heating causes the surface to be scorched so that the water content is less likely to evaporate, and the taste is bitter and the specific taste and odor are impaired. The more preferable heat treatment temperature is 110 to 200 ° C, and the more preferable range is 125 to 180 ° C.

The temperature of the heat treatment is within the above range, and the heating time is preferably such that the degree of drying is about 11% by weight or less, more preferably about 6% by weight or less in terms of water content. The above heat treatment effect is sufficiently exhibited. If the water content exceeds 11% by weight, the novel aroma and taste of the food and drink raw material of the present invention will not be sufficiently exhibited.
The heat treatment of the present invention is different from the mere heat treatment and the heat treatment for deactivating the enzyme. If the temperature of the heat treatment is less than 80 ° C., even if the water content is 11% by weight or less after heating for a long time, the scent and taste peculiar to the food and drink raw material of the present invention are not sufficiently expressed.

The means used for the heat treatment is not particularly limited and may be arbitrarily selected from conventional means. For example, a drum dryer, a flash dryer, a Zanbai, an iron plate for okonomiyaki, a hot plate, etc. can be used. .. The heat treatment is carried out in a gas phase, generally in an inert gas or in air, but it is preferably carried out in air.

The heat treatment may be carried out under reduced pressure, increased pressure or normal pressure, but it is preferably carried out under normal pressure. or,
The heating method may be such that the temperature is gradually raised from a low temperature to a high temperature, but it is preferable to heat to a predetermined temperature all at once.

In the present invention, the temperature of the heat treatment means the temperature of the heating surface in the various heating means unless otherwise specified.

The food / beverage raw material obtained here may be crushed or crushed to a desired particle size, if necessary, and used as it is or mixed with various foods / beverages.

"Food and drink" of the food and drink raw material and various foods and drinks mixed with the food and drink raw material of the present invention include not only foods and drinks that humans drink and eat, but also drinks and feeds that animals drink and eat. It is included.

[0024] For example, sprinkles, seasonings, bread, udon, ramen, dried noodles, other noodles, rice crackers, konjac, tofu, cheese, pudding, jelly confectionery, dried confectionery, mochi confectionery, tempura and fried clothes, dumpling skin, Kinako, pet food, solid feed, various nutritional drinks, soups,
It can be mixed with various foods and drinks such as cereal foods, or can be used as it is or as a liquor snack etc. after molding or seasoning.

When the food and drink raw material of the present invention is mixed with various foods and drinks, the preferable mixing ratio is 1 to 50% by weight.
More preferably, it is 3 to 30% by weight.

Of the food and drink raw materials of the present invention, those derived from Suehirotake mushrooms have a particularly fragrant odor, have a good taste, and have an intestinal regulation,
It is preferable because actions such as antitumor and immunostimulation are expected.

The most preferable use form of the food and drink raw material of the present invention is a sprinkling raw material. If necessary, the food or drink raw material may be crushed or crushed to a desired particle size and then used as it is or as a conventional sprinkling raw material to be sprinkled. It is convenient to mix them in the form of granules or powder, but they may be mixed by incorporating them into a normal sprinkling production process.

The conventional ingredients for sprinkling include salt, sugar, chemical seasonings, as well as shavings, seaweed, seaweed, eggs, roasted sesame seeds, wheat germ, kelp powder, matcha green tea, sesame seeds, and sushi leaves,
There are horseradish, caramel, starch, safflower, soybean oil, calcium, flour, cod, lactose, glucose, fish bone, natural pigments, etc. These are appropriately selected as necessary and mixed in an appropriate ratio.

When the food / beverage raw material of the present invention is used as a sprinkling raw material, the mixing ratio to the total amount of sprinkling is 1 to 50.
Wt% is preferred, 3 to 30 wt% is more preferred, 10
It is more preferably 20 to 20% by weight. If the blending ratio is less than 1% by weight, the taste and odor characteristic of the sprinkling raw material of the present invention will be unsatisfactory.

The furikake thus obtained may be sprinkled on spaghetti, toast, salad, roasted meat, etc. in addition to cooked rice, and can also be used on Ochazuke, rice ball, etc.

Another preferable use form of the food and drink raw material of the present invention is a seasoning raw material. It is possible to crush or crush the food or drink raw material to a desired particle size as necessary and mix it with a conventional seasoning raw material to prepare a seasoning. The compounding is in the form of granules or powder, and is carried out by incorporating it into the usual seasoning manufacturing process.

In the present invention, the seasoning is a material used for adding taste and aroma to food and drink and adjusting it, and for example, miso or miso with dashi, soup stock, soup stock, noodle soup, eel sauce and roasted meat. Various sauces such as sauce, sauce of rice crackers, sauces such as Worcester sauce, dressings such as dressing and mayonnaise, roux such as Hayashiru and Kareluu, and various seasonings such as spices, pepper, pepper and spices such as shichimi pepper It includes a fee.

When the food and drink raw material of the present invention is used as a seasoning raw material, the blending ratio with respect to the total amount of the seasoning is preferably 1 to 50% by weight. More preferably, it is 3 to 30% by weight.

Yet another preferred use form of the food / beverage raw material of the present invention is a pet food raw material. The food or drink raw material can be crushed or crushed to a desired particle size as it is or if necessary, and mixed with a conventional pet food raw material to prepare a pet food. The compounding is performed by incorporating it into a normal pet food manufacturing process.

In the present invention, the pet food is a feed containing well-balanced nutrients required by pet animals such as dogs and cats, ornamental fish and small birds when they are bred. For example, dog food, It includes cat food, food for ornamental fish, food for small birds, etc. Examples of dog foods include those in which animal feed is added to cereals, and examples of cat foods include those in which fish meat or horse meat is used. For example, the food for ornamental fish is mainly composed of fish meal, and the food for small birds is mainly composed of minor grains.

When the food / beverage raw material of the present invention is used as a pet food raw material, the mixing ratio with respect to the total amount of pet food is preferably 1 to 50% by weight. More preferably 1 to 30
%, More preferably 1.5 to 15% by weight.

Still another preferred use form of the food and drink raw material of the present invention is a cereal food raw material. The food / beverage raw material can be used as it is or in the form of flakes, or can be crushed or crushed to a desired particle size if necessary and mixed with a conventional cereal food raw material to prepare a cereal food. The composition can be incorporated into a normal cereal food manufacturing process and mixed.

In the present invention, the cereal food is a food containing a processed grain product and means a food which is eaten as it is or simply cooked. Examples of the cereal food raw material include oatmeal, corn flakes, wheat flakes, oat flakes, and puffed corn, puffed wheat, puffed rice, which are baked products of corn, wheat, and rice. Cereal foods are usually enriched with vitamins and minerals and are often eaten by boiling or sprinkling with milk.

When the food / beverage raw material of the present invention is used as a cereal food raw material, the mixing ratio with respect to the total amount of cereal food is preferably 1 to 50% by weight. More preferably 3 to
30% by weight.

Hereinafter, the present invention will be described more specifically with reference to examples.

[0041]

Example Reference Example 1 (Production Example of Mycelium) 5 g of peptone, 3 g of yeast extract, 3 g of malt extract, 0.3 g of potassium phosphate monobasic, 0.3 g of potassium phosphate dibasic, 0.3 g of magnesium sulfate heptahydrate 0.3 g, glucose Liquid medium (pH = 6) having a composition ratio of 50 g and 1000 ml of water, 200 ml each, 500 ml
Dispense into 12 Erlenmeyer flasks, attach a cotton plug, and then
Separately cultivated under pressure for 30 minutes at ℃, and separately cultivated on slopes. Suehirotake hyphae (Shimejitake, Suehirotake genus, Japanese name: Suehirotake, Scientific name: Schizophyllum commune Fr. CM-556, Deposit number: Microindustrial Research No. 1744) According to the standard method,
Shaking culture was carried out at ˜25 ° C. for 6 days using a rotary shaker at a rotation speed of 180 rpm. After culturing,
Culture mixture for 12 Erlenmeyer flasks (broth; approx. 2400 ml)
590 g of granular live mycelium after filtering with water, washing with water and dehydration
(Water content about 95%) was obtained. The granular live mycelium was a semi-transparent spherical mycelium surrounded by a viscous substance and had an average particle size of 3 mm.

Example 1 (Production Example of Food and Beverage Raw Material from Mycelium) 100 g each of the mycelium obtained in Reference Example 1 and the mycelium produced in the same formulation as in Reference Example 1 were heated on an electric hot plate. Processed. At this time, the surface temperature of the hot plate is adjusted to 125 ℃, 150 ℃, 1 ℃ respectively.
The heat treatment was performed under the condition of 80 ° C. The water content after heat treatment and the appearance and yield of the food / beverage raw material of the present invention are shown in Table 1. As comparative examples, Table 1 shows the results of heat treatment at 70 ° C. and 270 ° C. and raw mycelium not subjected to heat treatment.

Next, 20 panelists evaluated the smell on three levels of "pleasant", "ordinary" and "unpleasant", and "taste", "ordinary" and "bad" for taste, and the number of each is shown in Table 1. .. In addition, the odor and taste of raw mycelia were compared, and the number of each was evaluated by evaluating it in three stages: "It improved unlike mycelium", "same as mycelium", "deteriorated unlike mycelium". Shown in 1.

[0044]

[Table 1]

It is understood from Table 1 that the food and drink raw material of the present invention obtained by heat treatment at a temperature of 125 to 180 ° C. has excellent odor and taste. Regarding the taste, from the majority of 20 panelists, the food and drink raw material of the present invention is completely different from the taste of the native mycelium, has a unique taste and is delicious, and the smell is also the smell of the native mycelium. It was evaluated as having a scent that is completely different from that of.

The taste components of the food and drink raw material of the present invention that was heat-treated at 125 ° C. and the mycelium that was not heat-treated were analyzed and compared.

The mycelium not subjected to heat treatment was freeze-dried and then subjected to analysis. Analysis items: Sugars (trehalose, mannitol: referred to as “umami 1”) and nucleic acids (inosinic acid, guanylic acid: known as taste components of mycelia of mushrooms:
“Umami 2”), amino acids (umami) (glutamic acid, aspartic acid, alanine), amino acids (bitterness) (valine, isoleucine, tyrosine, phenylalanine, tryptophan). The results are shown in Table 2 (each numerical value is shown by weight%). The value of the ratio of amino acid (umami) to amino acid (bitterness) is referred to as “umami 3” and is shown in Table 2.

[0048]

[Table 2]

It was found that umami 1 and umami 3 were increased by the heat treatment.

Example 2 (Production Example of Food and Beverage Raw Material from Culture Mixture (Broth)) Culture is performed in the same manner as in Reference Example 1, and after the culture is completed, the culture mixture (broth) is heated as it is without separating the culture solution. Used as the raw material for processing. About 200 ml of the culture mixture was heat-treated on an electric hot plate at a hot plate surface temperature of 150 ° C. for 60 minutes to obtain 2.63 g of a brown food material.
The water content was 5% by weight. 10 panelists evaluated the smell and taste as “good” for 8 people, “ordinary” and “bad”
Was one each.

Example 3 (Preparation Example of Sprinkle) A raw material for food and drink obtained by heat treatment at a temperature of 150 ° C. in Example 1 was mixed in the following mixing ratio to obtain a sprinkle.

Raw material for food and drink of the present invention 20% by weight Dried chicken egg 30% by weight Sesame 15% by weight Glue 15% by weight Mushroom leaf 10% by weight Salt 5% by weight Sugar 3% by weight Wheat flour 2% by weight The food and drink raw materials of the invention were mixed without adding to obtain the furikake of Comparative Example.

When the sprinkles of the present invention were sprinkled on freshly cooked rice and tasted by 10 panelists, it had a unique scent and taste as compared to the comparative example, and also increased appetite.
It was evaluated as an excellent furikake.

Example 4 (Production Example of Soup Stock) The food / beverage raw material obtained by heating at 125 ° C. in Example 1 was crushed into powder and mixed at the following ratio to obtain soup stock. ..

Raw material for food and drink of the present invention 10% by weight dried milk 30% by weight dried chicken egg 10% by weight corn powder 30% by weight salt 10% by weight sugar 5% by weight margarine 5% by weight Example 5 (preparation example of pepper) Example The food / beverage raw material obtained by heat treatment at a temperature of 180 ° C. in 1 was pulverized into powder, 20 g of this was mixed well with 80 g of pepper raw material to obtain pepper containing the food / beverage raw material.

Example 6 (Production Example of Rice Cracker Sauce) The food and drink raw material obtained by heating at 150 ° C. in Example 1 was pulverized into a powder, which was mixed at the following ratio to prepare a rice cracker. Got a sauce

Soy sauce 18 l Sugar 1.8 kg Starch 0.5 kg Gelatin 0.12 kg Sodium glutamate 0.4 kg Ingredients for food and drink according to the present invention 1.0 kg Example 7 (production example of dashi no moto) Example 1 The food and drink raw material obtained by heating at 150 ° C. was pulverized into powder, and the powder was mixed in the following mixing ratio to obtain powder dashi stock.

Katsuobushi (ground product) 70% by weight Konbu (dry powder) 15% by weight Shiitake mushroom (dry powder) 7.5% by weight Food and drink raw material of the present invention 7.5% by weight This can be used as a powder as it is. Moreover, it can be put in a tea bag-like bag and used as a dashi pack.

Example 8 (Production Example of Pet Food) The food / beverage raw material obtained by heating at a temperature of 125 ° C. in Example 1 was pulverized and used as a powder. 1 kg of beef, 1 kg of liver and 1 kg of mud bone in a mixture of 30 g of sodium chloride and 0.2 g of sodium nitrite
~ Salted and minced for 2 days to make minced meat, to which 200 g of the powder of the food and drink raw material of the present invention, potassium sorbate
Add 10 g, and then add 500 g of starch, 500 g of soybean protein and 1 kg of ice water and mix them well. This was filled and sealed in a polyvinylidene chloride film casing and heat-sterilized at 90 ° C. for 60 minutes to obtain a pet food for dogs.

Example 9 (Production Example 1 of cereal food) The food and drink raw material obtained by heating at 150 ° C. in Example 1 was crushed into flakes and mixed in the following mixing ratio. I got a cereal food.

Wheat flakes 25% by weight Autoflakes 20% by weight Skim milk powder 13% by weight Seedless dried grapes 4% by weight Hazelnuts 10% by weight Apple 4% by weight Apricots 4% by weight Glucose 5% by weight Food and drink ingredients 15% by weight of the present invention Example 10 (Production Example 2 of cereal food) The food / beverage raw material obtained by heat treatment at a temperature of 125 ° C. in Example 1 was pulverized into a powder, which was mixed in the same proportion as in Example 9, I got cereal food.

[0062]

EFFECTS OF THE INVENTION The novel food and drink raw material of the present invention develops a unique fragrant odor and delicious taste which are completely different from the odor and taste of native mycelia, has a good texture and is useful for promoting appetite. In addition, mushroom-specific immunostimulatory effect, anti-cancer effect, intestinal function, diabetes prevention effect, hypertension prevention effect, blood cholesterol control effect, etc.
Expected to be effective as a health food.

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Claims (2)

[Claims] 1. A novel food and drink raw material, which is obtained by heat-treating a mycelium obtained by artificially culturing basidiomycetes in a gas phase at a temperature of 80 to 260 ° C. 2. The food and drink raw material according to claim 1, wherein the water content of the mycelium after the heat treatment is 11% by weight or less.