JPS5881757A - Preparation of extract of mushroom - Google Patents

Abstract

PURPOSE:To extract the essence of mushroom at the maximum without damaging the nutritive value of mushroom, by subjecting root, rhizome, etc. of mushroom to multi-stage extraction. CONSTITUTION:Root and rhizome of mushroom, mushroom exceeding the limit, etc. are homogenized under heating in a hot aqueous solution of citric acid, vitamin C, sucrose fatty acid and/or sorbitan fatty acid ester under heating to give the first extracted solution, the residue is heated in an aqueous solution containing a metal chelating agent such as sodium citrate, etc. to give the second extracted solution, the residue is heated in a solution of salt in a pH of 8-9 to give the third extracted solution, the residue is subjected to dissolution treatment with an exoenzyme produced from Basidiomycetes to give the fourth extracted solution, and the extracted soulutions obtained each of the processes are concentrated. If necessary, the metal chelating agent is added to the aqueous solution containing citric acid, and the first and the second extraction processes may be carried out by the first stage.

Description

[Detailed Description of the Invention] Regarding the method for producing #4&X mushroom extract of the present invention, 1% strain,
41 stems, its penitential products etc. Market 1Iili11 Concerning the method of extracting mushrooms from low mushrooms.

Edible mushrooms are rich in flavor and are a must-have item #Iv
It is an extremely nutritious food item that is rich in high-quality protein and vitamins, but there is no rest.

Approximately 204 products of the town's food department, such as rhizomes and non-technical products, have been closed down due to their low market value.

It is unfair to serve these mushrooms with low market value as food in their solid state. If you make a mushroom extract by completely disintegrating it and extracting its ingredients, you can dilute this and add the appropriate amount of VI 4 Ajika 1 to serve it as a highly nutritious soup with a rich flavor. It is also possible to use it as a flavoring agent such as ``dashi base'', etc. 1 The value f1 for dog use in the food industry is considered to be extremely high.

However, conventional mushroom extracts have not been consumed as a commercial product, and the method for extracting mushroom extracts is generally unknown in the conventional canning industry.

The processing liquid produced when the fruiting bodies of mushrooms are heat-treated in brine (in the following explanation, ``pine mushroom'' refers to the scientific name ``pine mushroom'', which is called ``pine mushroom'' and is sprayed on the market). bls
It is only used as an infusion of p*ras, which refers to a mushroom called agaratake (Japanese name), and as a seasoning liquid.
In this case, the components extracted as an extract from the fruiting body to be treated are only η KK of the entire fruiting body. Furthermore, it is impossible to completely dissolve and extract the mushroom proteins containing the essential heptanoacids by simply boiling the mushrooms in the conventional brine.

Despite the above-mentioned high potential utility value of mushroom extracts in the prize industry, mushroom extracts are still not commercially available as commercial products.

The value of each nutritious ingredient in the upper part of the saw is 1 as a food.
[This is due to the fact that it is extremely difficult to extract without damaging V. In other words, it is aTIIIil that mushroom-ripened cloves, which take longer time to ripen than the above-mentioned boiling treatment in brine, increase the yield of mushroom components and the rootiness! ! Mushrooms contain a variety of enzymes, and some of these enzymes are activated during the heat treatment of the mushrooms to extract the extract, and their action causes browning and gives off a strange odor. Therefore, an excellent extract loses its *m value as a food.Therefore, it is impossible to obtain a sawdust extract that is edible by simply boiling the moxibustion time. When 41IIW & etc. is made from a part that is stronger than the fruiting body, it takes a longer time to break down the tissue by boiling, so problems such as browning of the extract and JI odor are even more serious. Become something.

A new and useful method that can extract as much Kjl as possible without damaging V
I! It's there to offer.

The invention described in claim 1 JJI for achieving the purpose of the queen is to extract one root extract into four stages, and in the first stage, the solid mushroom raw material is treated with citric acid, vitamin C and KJmllll* Drop into a heated aqueous solution of fatty acid ester and/or sorbitan 8w fatty acid ester to inactivate the 111F bulk in the mushroom and heat and homogenize while preventing oxidation to separate the i@1 extract into layers. In the second step, the residue obtained by extracting 1M/1L of the first extraction was heated in a water excavation liquid to remove the metal components in the mushrooms and to increase the activity of the KL enzyme. The extract of silk 2 is separated by promoting the disintegration of the fibers of the kino residue while preventing the oxidation, and in the third step, the second extract is extracted, and the residue of silk 9. Heating in weakly alkaline saline solution causes the residue to disintegrate! The extract was accelerated to separate the 1M3 extract into layers, and in the fourth step, it was brought into contact with the in vitro enzyme produced from the leakage VM cells after the third 11V extraction. The fourth extract was separated.

In this way, the copper 1. Second. The third and fourth extracts are combined to give 1 lIIIA mushroom soup.

In addition, the invention described in patent tfj'1cI) scope 2 is divided into extract extraction stages v3 stages, and in the first stage, the original Md
# in the mushrooms by pouring into a heated aqueous solution of quinot tV citric acid, vitaken C1 sucrose fatty acid ester'M and/or norbitan fatty acid ester and Zeng Kaede chelate.
Mushroom fibers v* while preventing wing inactivation and oxidation
This invention differs from the invention described in Claim 1 in that the extract of Sensation 1 is separated and extracted using the following method. i5! floor, li
! The steps in step 3 are the same as the steps in the third and fourth steps of the invention set forth in claim 131.

Mushroom raw materials that can be used in this method according to the present invention include:
Preferred are pine mushroom stocks, rhizomes, and inferior products, which are produced in large quantities, are relatively inexpensive, and have a unique flavor when mixed with soup, but other edible mushrooms such as shiitake mushrooms and medium-sized jellyfish are suitable. Similar parts of mushrooms can also be used.

Here, prior to explaining the examples, a general explanation will be given regarding the method for producing the mushroom extract according to the present invention.In the following explanation, the contents of several components are indicated by weight.

In the method of using a described in the scope of the patent request, item 1.

In the step of extracting and measuring the first extract, first, the raw material solid mushroom V1, which has no market value at all, citric acid, 0.1 to 2 tons, vitamin CO, 1 to 0.2 tons, and Kjt! Sugar fatty acid ester and/or sorbitan fatty acid zx chill (
At combination 0.0116~2.0 'jG) '&'
Homogenize into an aqueous solution heated to 90 to 98°C (inject an excessive amount at a time to disrupt the tissue). Mushrooms contain various enzymes such as phenol oxidase and tyrosinase, and the actions of these enzymes are greatly influenced by their - and ILK conditions.

The action of these #purple particles activated in the barrels where the mushrooms are heat-treated to extract the extract causes the mushrooms to turn brown and emit an odor. In the method of the present invention, the presence of citric acid suppresses the pMVI of mushrooms to below the activation value, and the enzymatic reaction is inhibited by the enzyme activity suppressing effect of vitamin C. Vitamin CG technology also has anti-saponification effects.

The purpose of using sucrose fatty acid ester and/or nrubitan fatty acid ester is to prevent oxidation of the mushroom and to improve the extraction of the extract. In this way, lθ in the heated aqueous solution while suppressing #l bulk activity and preventing oxidation.
Heat treatment for ~15 minutes Separate and extract the first extract by using a known centrifugal machine.The temperature and time of the 7Jl heat treatment mound are set as appropriate depending on the quality of the wood to be treated. This WJl extract contains 5IIg S, free annoic acids, purines, and sugar alcohols, and the residue of the extract contains glycogen, polyorganisms, and proteins.

The residual residue left after extracting the first extract is added to the Sone chelating agent water bath and heated at 80 to 95° C. for 10 minutes. Metal chelating agents are metals (iron, steel, potash, calcium, etc.) that are bound to acidic polysaccharides in the mushroom tissue.
i-14R9< This gold promotes tissue breakdown and is necessary for the activation of enzyme activities such as steel contained in metal enzymes in mushrooms such as tyrosinase! Child t'Ili
The effect of deactivating these metalloenzymes by removing lkv
have For metal chelate cutting, sodium citrate, lI
In addition to organic acid sodas such as sodium chloride and sodium malate, 1 ml of phosphorus such as polyphosphoric acid, metaphosphoric acid, and phytic acid.
! T! , EDTA, etc. can be used. Although it is possible to use only the medium-sized K in these gold chelate cuttings, it is preferable to use two or more types of K in combination to obtain a luminous effect.

Gold l14J? The overall rate cutting equipment itself has an excessive 0.54 to 296 millimeter fatigue. The mushrooms are heated in 6 places, 611, and centrifuged in 1 machine to separate and extract the second extract. This second
The extract contains glycogen, sodium chloride, and base, and the residue of the extraction contains protein, chitin, and Henselrose.

The third extract is extracted from the residue remaining after extracting the second extract.
In the process of extracting the extract of
Use 4XIU selected from sodium sulfate, sodium phosphate, etc. The amount of alkaline agent added as soda salt is 0.
．． 1llllf of about 1 to 11G/degree 1 saline solution is o
, s* to 24 mm is preferable, and it is preferable that the temperature is 10 minutes or more at a temperature of 10° C. or higher.

The mushrooms treated with the alkali agent are centrifuged in a centrifugal separation machine K to separate and extract the extract @3. Third extraction 1 [tX
It contains Henselrose and protein, and the residue obtained by extracting the third extract contains protein and chitin.

@5 of the eyelids extracted with the extract of 3! Extracting the fourth extract from the residue #Enzymes that are useful in the root bath disassembly are grotease, hensellulase, and chitinase. These enzymes are extracellular enzymes obtained by culturing basidiomycetes such as nameko, shiitake, enokitake, oyster mushroom, pine mushroom, wood ear fungus, and fukurotake.

It was found to be particularly effective for disrupting the cell membranes of plants, rhizomes, etc. Due to the specificity of enzymes, the number of substrates that one type of enzyme can act on is limited.

In order to achieve a comprehensive effect of disintegrating the thin 11 membranes, several N1 of these enzymes are used in combination, and the cooperative action of these enzymes disintegrates and dissolves the mushroom membrane.

The optimal conditions for these enzymes are approximately P) 14.0 to 5.0% strain [t7c activity is shown at 35°C to 6°C.

Therefore, the enzyme-treated roots are heated at ℃ or ℃, p) 1
3.4 to 6.3 is appropriate.

To obtain the phlegmatic fermentation from basidia, use the medium composition shown in Table 1. The selected basidia were inoculated into a stable medium, and cultured for 10 days at 6°C by submerged culture. After the culture was completed, the cells were separated by P, and the appropriate P solution was added to the plate at 2°C.
＠Obtain the enzyme powder by dropping the cooled Shiritsu A7Ton into the solution.

Table 1 Medium Composition The activity of the thus obtained basidia vIA# element is as shown in Table 2.

A fourth extract is extracted from the mushroom residue treated with the active fermentation of 1 # of second surface bacilli through centrifugation. The fourth extract contains amino acids, peptides and glucosine.

A residue containing chitin and lignin remains in the innermost pupil.

)1. The 1st to 4th extracts extracted from each root are combined and filtered through a suitable filter medium for decolorization to obtain the desired mushroom extract product.

In the method of the second Ji teaching in the claims, in the step of extracting the first extract, solid domestic mushrooms are mixed with citric acid of 0.1 to 2.0% and vitamin CO of 1 to 0.21.
Homogenized in an aqueous solution heated to ~95°C containing aliphatic acid ester and/or sorbitan fatty acid ester (0.01 to 2.0 degrees in total) and a residual chelating agent of 0.51 to 2.096. While doing so, add 4 il each to assemble the tissue. As the metal chelate successor, it is desirable to use a mixture of several i of the above-mentioned Taniwa chelate cuts. In this way, enzymatic activity is suppressed and oxidation is prevented.The first extract is separated and extracted by centrifuging the heat-treated mushrooms at 1111111K. This first extract is 0T rumored 1
1 Contains free amino acids, purines and sugar alcohols,
The residue after extraction contains glycogen, proteins and polysaccharides.

fgllml and a weight of the alkali agent in the alkali processing facility ftMK which extracts #I2 extract from this shallow pickle.

The alf of the saline solution, the heating fIA degree and the time are the same as the corresponding steps described in the first claim. The second extract contains glypogen, carbohydrates, salt s1. hemicellulose,
It contains peptides and amino acids, and the residue after extraction contains chitin and proteins.

Extract the third extract from the residue after extracting the prefecture 2 extract T
Types and treatments of solid exoenzyme produced from #51TF in Bulk Processing Koyanagi Garden! ay, -, etc. are the same as the corresponding steps described in the first claim. The third extract contains amino acid peptides and proteins, and finally a residue containing chitin and lignin remains.

Preferred embodiments of the mushroom extract method of the present invention are listed below.

Example 1 Pine mushroom stock, rhizome, and non-standard product washed with water I
KF, Quen d 0.44, Vitamin C00Q5, M-year fatty acid ester, Nru and Tan fatty acid ester (
8pan20), the same ester (5pan80) at 2
A mixture of 1:1 and 0.01% was added in portions while homogenizing to a solution heated to 95°C or above to disintegrate the mushroom tissue and further boil the PT debris at 95°C. F 4000r heated to 710 for 10 minutes
5.6 t of the first extract was collected by centrifugation using prn.

Add 5 tons of a mixed solution of 0.3 parts polyphosphoric acid, 0.2 parts sodium citrate (chelating agent), and 0.1% citric acid to the precipitate, stir well, and heat at 95°C or above for 15 minutes, extract, and centrifuge. Separate (400 rpm) and collect 4.7 tons of second extract.

The residue was further added to 5 t of a solution (-8 to 9) of 0.1 ml of soda carbonate and 0.2 ml of common salt, and stirred until it reached a solid temperature.
Heat for 6 minutes and centrifuge at 400 rpm. Extraction of 3 to g4.8t': excellent f, -.

In addition, p! 14.0 of 0.1 M Quen 11
2 buffer (citric acid-sodium citrate) '13LK@turbid.

Add 0.3 t of acetone powder of extracorporeal enzyme from P, nam@ko, and react for ω minutes with shaking at 7 rpm at 40°C. I got it.

Combine the extracts of each of the queen's plants, vacuum vacuum to 2 tons at 50-55°C, pass through 100 mesh of activated carbon-nylon (2:1), and further add 1 liter to 200 Md. A mushroom extract product was obtained.

Example 2 Quen I! I! ! 0.31 Sodium citrate (chelate M) 0.4, Sodium phytate (chelating agent) 0.3
1゜vitanine co, os*, ms fatty acid ester (
)) 0.01 ton of blended liquid to 95℃/
Heat it up, and add the rest of the pine mushroom, the rhizome,
14, which was washed with water, was homogenized, and the above-mentioned composition Q3t was added.

4.7 tons of the first extract of 300770 heat-treated coffee were obtained. The following alkali treatment and enzyme treatment were carried out according to Example IK, and 4.7 t of #I2 extract and 2.8 t of #3 extract were each used.
It's arrogant. These respective extracts were combined and knitted according to the method of Example 1 to obtain a mushroom extract product ZOOwJ.

As described above, according to the present invention, the structure of mushrooms is broken down stepwise by different treatment techniques such as heat treatment, alkali treatment, and enzyme treatment.

Since the extracts obtained in each step 8 were combined, mushroom extracts can be obtained at extremely high yields from mushrooms with low market value that were conventionally discarded. The yield of mushroom extract obtained by the extraction method of the present invention is compared with that of the conventional method as shown in Table 3. The advantage of the present invention is obvious.

1113 Table ◆ Method of heating pine mushrooms in a prine for 6 times in the canning industry.
IIK mushroom extract is added to Kosui Gai 49.2 hours, fIi
White (N x 6.25) 16.6 yen, fat 0.2 yen,
lI Tora 21.3 years.

*JII2.7. According to the method of the present invention, it has an ash content of 10.5% and is the most nutritious food ever.

Since the l111g of the mushroom can be almost completely removed and all the annoic acid components left, the wood saw extract produced by the method of the present invention has a
! Table 4 shows the contents of each amino acid, including all essential amino acids. Mushroom extract containing so many kinds of adenoic acids and so many tK from parts where it is difficult to break down the tissues such as mushroom harvesting and root cuttings! It would be impossible to build one using traditional methods.

Table 4 Furthermore, the method of the present invention completely eliminates the browning of cane due to the fermentation action that occurs during extract extraction. A fine quality extract product with a flavor similar to mushrooms can be obtained.

The mushroom extract produced by the method of the present invention is diluted with water and seasonings such as mirin and salt are added.

Furthermore, if necessary, it can be used as a mushroom soup by adding small pieces of vegetables, etc. It can also be used alone or mixed with Ike no Gamika or dashi base to make soup wings for both types of soup stock. It can be used for various purposes.

Source: Toyo Seikan Co., Ltd.

Claims (1)

[Claims]! 9 stocks, rhizomes, off-grade products, etc. Raw material solid mushrooms with a low market price are dropped into a heated aqueous solution of enoic acid, vitamin C, and IICM @ fatty acid ester and/or sorbitan fatty acid ester and heated while homogenizing to extract III. Separate and extract the liquid. Next, the residue after extracting the first extract was treated with gold all-
A second extract is separated and extracted by heating in a water bath of a rate agent.Next, the residue obtained by extracting the second extract is heated in -8 to 90 slightly alkaline saline to prepare a third extract. The extract was separated and extracted, and the third extract was further extracted. 1 in vitro enzyme produced from the residue vbasidi-fist and 1jI! The fourth extract was separated and extracted by contacting with the fermentation liquid sv, and the fourth extract was separated and extracted. Second. A mushroom extract characterized in that the third and fourth extracts are combined to form a concentrated ai+.
lI! How to send. 2. Drop raw material solid mushrooms with low market value, such as stocks, root parts, and substandard products, into a heated aqueous solution of citric acid I12, vitamin 0% sucrose fatty acid ester and/or sorbitan fatty acid ester, and gold steel chelate cutting, and heat while homogenizing. The first extract was separated and extracted, and the residue of the agx extract was heated in slightly alkaline saline for 8 to 90 minutes to separate and extract the second extract. Separate and extract the extract of 1. 1114 method for mushroom extract, characterized in that the second and third extracts are combined and concentrated.