JPS5828243A - Preparation of mushroom extract - Google Patents

Abstract

PURPOSE:To prepare a mushroom extract in high yield, by dipping a mushroom in an alcoholic solution containing phosphoric acid under reduced pressure, extracting the mushroom with vitamin C, and a metallic chelating agent and then an alkaline saline solution, and extracting the resultant residue with an enzymic treatment. CONSTITUTION:An edible mushroom, e.g. SHIITAKE mushroom, is dipped in 30-100% alcohol containing 0.2-3.0% citric acid under reduced pressure, heated with vitamin C and a metallic chelating agent, e.g. sodium citrate, and homogenized. The resultant homogenate is then centrifuged to extract the first extract. The remaining residue is heated with an alkaline saline solution of 8-9 pH to separate the second extract. The remaining residue is then treated with a cell wall lytic enzyme, e.g. cellulase, and the residue is then centrifuged to give the third extract. The first - the third extracts are then combined and used as a mushroom extract for a seasoning.

Description

[Detailed description of the invention] The present invention is directed to a method for producing a mushroom extract.

Edible mushrooms are extremely nutritious foods, rich in flavor and rich in high-quality proteins, including amino acids, and vitamins. The protein contains essential amino acids threonine and valine.

Methionine, isoleucine, leucine, phenylalanine, lysine, tryptophan as well as ascorbic acid in a relatively stable state by ascoral.

Cyanine, riboflavin, nicotinic acid, bantotic acid, biotin, etc. remain, and the content of riboflavin and nicotinic acid is high at 1%. In addition, mannitol and trehalose are high in the substance of edible keystone.

It is a component of the unique flavor of mushrooms.

As is well known, the fruiting bodies of mushrooms are cooked and eaten using various methods, and are also processed into canned foods, etc., but all of these conventional processing methods produce solid mushroom fruiting bodies. It is eaten by rolling it or cutting it into pieces. Furthermore, even if conventionally produced canned or cupped mushroom soups or powdered pine mushroom soups are mixed with cream soup, solid mushroom pieces are mixed into the cream soup. There is no substance that has been liquefied and used as a drink.

Instead of edible mushrooms as solids as described above, mushroom extracts can be produced by completely disintegrating the mushrooms and extracting the fraction contained therein.

By diluting this mushroom extract and adding appropriate seasonings, it can be served as a soup with excellent flavor and high nutritional value.

It is also considered to have extremely high utility value in the food industry, as it can be used as a seasoning as a type of "dashi base".

However, until now, mushroom extracts have never been seen on the market as a commercial product (no mention has been made of any methods for extracting mushroom extracts.) In the past, in the canning industry, mushroom fruiting bodies were heat-treated in keglines. canned pine mushrooms (in the following explanation, 1 pine mushroom) refers to the scientific name Garicum biaporus, which is traded as ``pine mushrooms'' in the market.
The Japanese name refers to the mushroom called Haratake ) infusion and! 141 is used as a taste liquid, but in this case, the components extracted as an extract from the fruiting body to be processed are only about the amount of ochi from the whole fruiting body. In addition, with the above-mentioned simple boiling heat treatment in the conventional brine, most of the mushroom proteins are decomposed and extracted, so all the various types of amino acids, including essential amino acids, contained in mushrooms are extracted into the extract. is simply impossible.

Despite the high utility value of mushroom extracts in the food industry as described above, mushroom extracts have not yet appeared on the market as commercial products.The reason why mushroom extracts have not yet appeared on the market is because the components containing the various nutrients mentioned above can be extracted from mushrooms without sacrificing their value as food. This is due to the fact that it is extremely difficult to boil the mushrooms. That is, if the mushrooms are boiled for a period of time that is %l longer than the boiling treatment in the prine described above.

Although it is possible to increase the yield of mushroom components to some extent, mushrooms contain various enzymes, and some of these enzymes are activated during the process of heating the mushrooms for extract extraction. As a result of this action, the mushrooms turn black and emit a strange odor, so the resulting extract has no value as a food. Therefore, it is impossible to obtain an edible mushroom extract by simply performing a boiling heat treatment for a single lfC & hours.

Therefore, the present invention is a novel method for extracting the maximum amount of mushroom extract containing all the nutrients without sacrificing its value as a food! The purpose is to provide.

The structure of the present invention that achieves the above object is as described in the claims, but the extraction process of the mushroom extract is divided into three stages, and in the first stage, the solid mushroom raw material is extracted with citric acid. Neutralize the mushrooms in a water bath with added alcohol. After immersing them under reduced pressure to inactivate the enzymes in the mushrooms, heat in an aqueous solution of vitamin C and a metal chelating agent to prevent oxidation and coloring, and then separate and extract the first extract. At the %@-2+ stage, the residue after the first gv extraction is heated in a weakly alkaline saline solution of Yμs 8 to 9 to promote tissue disintegration, and the second extract is separated and extracted, and further VC1! In step 3, the residue after extracting the m2 extract is brought into contact with an enzyme capable of disrupting the cell membrane of mushrooms, and a third extract is separated and extracted. A mushroom extract is obtained by combining and concentrating the first, second, and third extracts obtained in each extraction step.

Preferred vine mushrooms to which the method of the present invention can be applied are pine mushrooms, which are produced in large quantities, are relatively inexpensive, and have excellent flavor when made into soup, but other mushrooms may also be used.

It can also be applied to edible mushrooms such as enoki mushrooms, oyster mushrooms, nameko mushrooms, and wood ear mushrooms. In addition, the mushrooms used as raw materials are not limited to their fruiting bodies.

rhizome, stock, etc.] 1! ＋You can also use the part that would be discarded.

Here, prior to describing Examples, a general explanation will be given of the method for producing mushroom extract according to the present invention. In the following explanation, all component room charges are expressed by weight.

Mushroom KtX contains various enzymes such as phenol oxidase and tyrosinase, and the action of these enzymes is greatly affected by the temperature and temperature conditions. Due to the action pressure of these enzymes activated during the heat treatment of mushrooms for extraction of extracts, the mushrooms turn black and emit a strange odor.

In the method of the present invention, first, raw material mushroom 40.
Containing 2% to 3.04% of Y citric acid to 10%
By immersing the mushrooms in 0% alcohol, the presence of citric acid keeps the pH of the mushrooms below the level at which enzymes are activated, and the enzyme deactivation effect of alcohol suppresses the enzyme reaction. Since enzymes are essentially proteins, they lose their activity when brought into contact with alcohol, which has the property of coagulating proteins. Ethanol is preferred as the alcohol, but methanol or gropanol, acetone, etc. may also be used.In addition to citric acid, JII sugar fatty acid ester may be used in the alcohol.

By adding a commonly used surfactant such as sorbitan fatty acid ester, oxidation of the mushrooms can be prevented in the subsequent process and the extraction of the extract can be made easier. Immersing mushrooms in citric acid-containing alcohol and reducing the pressure removes the air contained in the mushroom tissue, and allows the citric acid and alcohol to penetrate into the mushroom tissue to provide sufficient antioxidant protection and enzymes. This is to achieve a deactivation effect.

Next, the mushrooms removed from the alcohol are crushed and heated in a homogenized aqueous solution of vitamin C and a metal chelating agent. Vitamin C has antioxidant and enzyme activity inhibiting effects, and the appropriate amount of vitamin C to be added is about 0.01 to 2.0 parts. Also.

Metal chelating agents remove metals (iron, steel, potassium, calcium, etc.) that are bound to acidic polysaccharides in mushroom tissues (thereby promoting the breakdown of microstructures, as well as promoting the disintegration of metal enzymes in mushrooms such as tyrosinase). In addition to the effect of deactivating these metal enzymes by removing the metal atoms necessary for the expression of enzyme activity such as steel contained in steel, phosphates such as polyphosphoric acid, metaphosphoric acid, phytic acid, EDTA etc. can be used.

Among these metal chelating agents, only Dan may be used, but is it sufficiently effective? In order to increase the performance, it is best to use two or more dans in combination. The total amount of metal chelating agent added is 0.11
A rating of 4.0 to 4.0 is appropriate.

The temperature and time of heat treatment are determined by the temperature and time of the mushroom to be treated.
Set as appropriate depending on the quality and pressure. In the case of pine mushroom fruiting bodies, K is 7 for heat treatment to obtain maximum extract liquid.
It is desirable to carry out the addition for 5 or more minutes at 0.05 or more.

The mushrooms that have been heated and homogenized in a heated solution are heated and then placed in a known centrifuge to separate and extract a first extract. This first extract contains 0T soluble sugar (free attenuate)
Acids, purines, sugar alcohols.

It contains glucose and bases, and the residue after extraction contains proteins, chitin, and hemicellulose.

Is it the residue that remains after extracting the above 8Il extract? (Use an appropriate one selected from sodium borate, sodium phosphate, etc.) Addition amount of alkaline agent As soda salt, 0.
0.1 to 0.596 degrees Celsius, the concentration of saline solution is preferably 0.1 to 2.0 degrees, and heating to 110 degrees Celsius or higher
It is desirable to do this for at least a minute.

The mushrooms treated with the alkaline agent are centrifuged to separate and extract a second extract. The IW2 extract contains cellulose, polysaccharides and saccharides, and the residue after extracting the second extract contains proteins and chitin.

Enzymes having mushroom cell membrane disrupting activity used in the step of extracting the third extract from the residue after the second extract are cellulase, hemicellulase, chitinase, protease, and the like.

In addition to various commercially available enzymes, these enzymes include nameko mushrooms, shiitake mushrooms, enoki mushrooms, oyster mushrooms, pine mushrooms,
Enzymes obtained by culturing basidiomycetes such as wood ear fungus and fungus fungus can be used. Due to the specificity of the enzyme, there are only a limited number of saccharide groups that the enzyme can act on, so in order to achieve a complete cell membrane disruption effect, several combinations of these enzymes are used.

The cooperative action of these enzymes causes the mushroom cell membrane to collapse and dissolve. These enzymes generally have a pH of 4.0 to 5.
．． 0. It exhibits maximum activity at temperatures between 0°C and 45°C. Therefore, the temperature of the enzyme treatment step is 1°C or 1°C.

It is appropriate to use pki3.4Tx to pki6.3.

The enzyme-treated mushroom residue is separated by centrifugation.
The extract of No. 3 is extracted. The third extract contains amino acids, vegutide's, glucosamine, and sugar@, and finally a residue containing chitin and lignin remains.

A combination of extracts III to 3 extracted in each of the above steps is passed through a concentrated and suitable filter medium, and decolorized by K to obtain a desired mushroom extract product.

Next, preferred examples of the mushroom extract manufacturing method of the present invention will be described.

Example 1 1 hour fresh pine mushrooms were washed with water and mixed with 0.4 citric acid and 0.4 hour fresh pine mushrooms. O5's surfactant (sucrose fatty acid ester and nrubitan fatty acid ester (trade name: Sp 凰nka and 8pan)
The seeds were immersed in 80% ethanol containing 85'P9t (mixed at a ratio of 1:1), and the pressure was reduced at room temperature to allow this to penetrate into the tissue of the fruiting body. about 10
~15 minutes later, only the fruiting bodies were collected, and heated solution 5 containing 0.1% phytic acid, 0.1% vitamin C, and 0.31% sodium metaphosphate was added to the fruiting bodies while homogenizing the fruiting bodies. . After adding everything, heat the elk at 95°C or higher for 10 minutes, and perform continuous centrifugation at 400 rpm.5.
2t of Ill extract was obtained. The precipitate was extracted with 5 tons of 0.3 euthanized saline solution containing carbonated soda at a temperature above 30°C to obtain an extract with a wE2 of 4.71. 5. The most remaining extraction residue is dispersed in ≠4.0 citric acid-blocking plate 1 and reprinted with Othellozyme (manufactured by Yakult Pharmaceutical Co., Ltd.).
2P and Grotease YPSBC Ya, Kurt Yakumu Kogyo 11
Add 1 x 5 extracts, shake at 70 rpm, react for 1 hour at 40°C, add 1% Lr, 6x1°, and combine the third extract and concentrate to 2tK using high a-ia + a. ,. Extract of L 200 - decolorized with activated carbon and Nai Loa 66 (100 mesh) [excellent].

To implementation 2 o, sKf of fresh mushrooms 0.2Kf of pine mushroom rhizomes were immersed in 8otlI methanol containing the same citric acid and surfactant as in Example 1, and treated under reduced pressure at 40C for 10 minutes. Heating bath solution 5 containing 0.3% sodium polyphosphate, 0.3% sodium citrate, and 0.1% vitamin Ct was added therein while homogenizing. After addition of all 5, extraction was carried out at 90°C or higher to obtain an extract of 4.71 (D@2).Hereinafter, Example 1
Enzyme treatment was performed under the same pressure as in Example 1, and 1g3 of the extract was extracted. Combine the extracts from step 3 and make concentrated a.
Example 3 The fresh pine mushrooms of 1- were treated in the same manner as in Example 1, including quench #, alcohol immersion, vacuum treatment, gold I14 removal treatment, and heating. 1st and 2nd extract
u*hn@romyc@s nam@ko (Nameko)
An extract of WJ3 (2.81 Y) was obtained by adding 0.3/-Y of acetone powder of the extracellular enzyme produced by K and reacting for ω minutes at 70° C. with shaking at 7 Orpm. 1st above
- Combine the third extract and concentrate in the same manner as in the first example.

After decolorization, a 200m extract was obtained.

As described above, according to the present invention, mushroom tissue is destroyed in stages through the respective treatment steps of heat treatment, alkali treatment, and enzyme treatment, and extracts are obtained in each step i/'U. Since these extracts can be passed through, a much higher yield Qk can be achieved than in the conventional method of heat treatment in brine. The yield of mushroom extract obtained by the extraction method of the present invention is compared with the conventional method as shown in the table below.The yield of the conventional method is 87% lower than that of the conventional method. The advantages of the present invention are obvious.

Hata: A method of heat treating pine mushrooms in prine in the canning industry, and also a method of the present invention in terms of nutritional value KJ.

The mushroom extract produced using this method contains 48.3% moisture, 18.1% protein (N x 6.25), 0.1% fat and sugar! [It has a composition of 20.2%, fiber m 1.8, and ash content 11.5, and is an extremely nutritious food. Especially according to the method of the invention.

The structure of the mushroom is almost completely destroyed, and almost all of the acid components contained in it can escape.

The mushroom extract produced by the method of the present invention contains all the essential amino acids as shown in the table below.
! Contains wo. It would be impossible to produce a mushroom extract that contains so many types of amino acids in such large amounts using traditional methods.

Furthermore, the method of the present invention can completely prevent mushrooms from turning black, producing off-flavors, and other quality changes that may occur during extract extraction, resulting in mushrooms having a flavor similar to that of fresh mushrooms. Extract product Y of excellent quality can be obtained.

The mushroom extract produced by the method of the present invention can be diluted with water and added with appropriate seasonings such as mirin and salt, and if necessary, can be used as a mushroom soup by adding vegetable pieces, etc. Alone or other! It can be used for a wide range of purposes, such as being mixed with i4 seasonings and stock ingredients and used as a type of stock base.

Applicant: Toyo Seikan Co., Ltd.

Claims (1)

[Claims] Raw material solid mushrooms in citric acid-added alcohol solution #
! After soaking under pressure, this raw material solid mushroom was dropped into an aqueous solution of Vitamin I C and a gold steel chelating agent and heated to separate and extract the extract of @1, and then the residue after extracting the extract of 111111 & pH 8 to The second extract was separated and extracted by heating in a slightly alkaline saline solution of 90%, and further KII
The residue after extracting fl[2 was brought into contact with an enzyme capable of disrupting mushroom cell membranes, and s1!3 was extracted.
Separate and extract the extract of 1. A method for producing a mushroom extract, characterized by concentrating the second and @3 extracts together.