JPS59196066A - Basidiomycetous extract agent and production thereof - Google Patents

Abstract

PURPOSE:To remove an offensive smell, prevent the oxidation, improve the physical properties at the same time and obtain an extract agent of high quality useful as a natural food, by adding cyclodextrin to a basidiomycetous extract. CONSTITUTION:An excipient containing 1-50% cyclodextrin, preferably starch in an amount of about 1.5-20 times of the solid in a basidiomycetous extract, e.g. an extract of a SHIITAKE mushroom or champignon, is added thereto, and the resultant mixture is dried under heating to afford the aimed extract agent.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel basidiomycete extract.
More specifically, the present invention relates to a basidiomycete extract prepared by adding cyclotextrin to a basidiomycete extract. The purpose is to use cyclodextrin to remove the off-flavors that are concentrated in the basidiomycete extract, prevent oxidation, improve physical properties, and provide a high-quality solid basidiomycete extract.

Mushrooms have been prized for their flavor and nutrition since ancient times, and more recently, mushrooms have been discovered to have blood pressure and anticancer effects, and their value as natural foods has been recognized and they have been consumed in large quantities. It became so. Its effective nutritional components are said to be proteins, amino acids, sugars, polysaccharides, vitamins, minerals, and other trace components. The unique flavor of mushrooms also contributes to increasing appetite. However, although mushrooms that are commonly eaten are edible, they contain a lot of fiber that cannot be digested using normal cooking methods. For them,
It is not necessarily easy to continuously meet this need. Furthermore, today, it cannot be said that many people, except for some mushroom enthusiasts, have a dietary habit of consuming mushrooms every day. Needless to say, the true value of mushrooms as a natural food comes from the continuous intake of mushrooms on a daily basis.

For this purpose, various methods have already been developed, such as extracting raw mushrooms with boiling water and concentrating the soluble components to make a drink, and concentrating the extract and then covering it with a husk to make it into granules. Things are being tried. However, in general, mushroom extracts are made by extracting and concentrating the soluble components contained in one raw material, so the original aroma, umami, and flavor are rich. Although it is natural that the raw material has a slight odor that would not be detected as it is, it will inevitably become more intense, and the sensory value will be perceived as exceeding 1 value. There are also wood defects. For example, concentrated extracts obtained by extracting enokitake mushrooms, shimeji mushrooms, nameko mushrooms, etc. with hot water have a unique aroma and a kind of unpleasant odor expressed as ``raw grass'' or ``mushy smell.'' , may be accompanied by a strange odor. If you try to take a large amount of this drug every day, especially sensitive people will develop an aversion to it.

Of course, this differs from person to person, and some people don't care about it at all, and it also depends on the type of mushrooms used as ingredients. It would be desirable to be able to provide a concentrated extract. For this reason, conventional concentrated mushroom extracts are often flavored or scented.

The problem of off-flavors associated with concentrated extracts also occurs when they are solidified.

The present inventors aimed to produce a high-quality basidiomycete extract that does not have the above-mentioned drawbacks, and which not only ensures safety for living organisms but also has excellent economic efficiency. With the aim of improving quality through a method, Eiji continued his research and completed the present invention.

The present invention is based on the discovery of the phenomenon that cyclodextrin can effectively mask the off-odor that accompanies the concentration and solidification of a basidiomycete extract. It is well known that cyclodextrin forms an inclusion compound with a specific substance and effectively captures that substance, but the off-flavors in the basidiomycete extract are captured by cyclotextrin and exhibits a shielding effect. This was not anticipated prior to the completion of the present invention.

According to the present invention, a basidiomycete extract agent comprising a basidiomycete extract and a cyclodextrin is provided.

The present invention further provides a basidiomycete extract preparation comprising a basidiomycete extract, cyclotextrin, and an excipient.

According to the present invention, there is also provided a method for producing a basidiomycete extract.

In the present invention, the basidiomycete extract means a concentrated extract obtained by extracting the fruiting bodies or mycelia of basidiomycetes with an aqueous solvent, and a 7a 1'4 culture filtrate of basidiomycetes.

The basidiomycetes used as raw materials in the present invention are known mushrooms that are normally used as food, and include those that are commercially available and can be easily handled, such as Shitake, Enokitake, Shimeshi, Oyster, Nameko, and Matsutake. In addition to these, it also includes regionally eaten foods such as Suehirotake, Kawaratake, and special traditionally used mushrooms such as Bukuriyo, Choreifuke, Lake, and Sarunokoshikake. The fruiting bodies of these fungi are usually available, but in the present invention, mycelia obtained by artificially culturing these basidiomycetes can also be used. After these raw materials are chopped and pulverized, they are extracted by known means such as hot extraction with an aqueous solvent or treatment with an aqueous alkaline solution, and the resulting aqueous extract is concentrated. In the present invention, the culture filtrate can also be further concentrated to obtain a basidiomycete extract.

In the present invention, a liquid basidiomycete extract can be prepared by adding cyclodextrin to a liquid basidiomycete extract,
Moreover, this can also be dried and solidified to form a solid basidiomycete extract. However, the dried and solidified liquid basidiomycete extract has strong hygroscopicity, so if a solid basidiomycete extract is desired, it is desirable to use a solidifying excipient. The excipient used in the present invention may be cyclodextrin itself, but preferably other excipients mixed with cyclodextrin are used. Here, the other excipients are not particularly limited, but are used for pharmaceutical or food purposes, and are preferably starches, grain powders, etc., which are less sensitive to moisture.

The dex) phosphorus used in the present invention is a known one, 6
It is a non-reducing oligosancalide in which ~12 molecules of D-glucobylanose form a cyclic structure through α-1,4-glucoside bonds. A type of dextrin originating from starch, the one consisting of 6 molecules of glucobylanose units is called α-unit, the one consisting of 7 molecules is called β-unit, and the one consisting of 8 molecules is called γ-cyclodextrin. It has a cavity that can include guest molecules. Because the outside of the cavity and the vicinity of the sunrise are woody, or the inside is hydrophobic, hydrophobic guest molecules or hydrophobic groups are selectively included and stabilized within the cavity. It has the property of being

Due to these characteristics, it is already used in many industries such as food, medicine, and chemical industries. In the present invention, any one of α, β, and γ may be used. Alternatively, a mixture thereof may be used. Cyclodextrin is preferably used in the present invention because it has been established to be safe for living organisms and is also economical.

In the present invention, the specific method of causing the inclusion reaction of the off-flavor substance in the concentrated basidiomycete extract into cyclodextrin as Ges I molecules is to combine the dry extract extracted from the basidiomycete and concentrated to dryness, and the solid cyclodextrin powder. There is a method of mixing the mixture at room temperature, or a method of adding cyclodextrin powder to a liquid extract made from basidiomycetes and kneading it into a paste. The most preferred method is to add and dissolve Sifurobukis I. phosphorus in a concentrated solution of a basidiomycete extract, and then heat the solution to carry out the reaction in the liquid phase. This method can be used in the middle of the subsequent evaporation of moisture to dryness, and is convenient for increasing industrial productivity. Since the amount of off-flavor substances contained in the basidiomycete extract is considered to be extremely small, the amount of cyclodextrin selectively included as a guest molecule may also be small. However, in reality, the shielding effect tends to be higher when it is present in excess.

To carry out the present invention, an extract obtained by concentrating an aqueous extract obtained from a basidiomycete is prepared, and the solid content thereof is approximately 1.
Add 0% or more cyclodextrin and heat to obtain a liquid basidiomycete extract. If a solid ointment is desired, remove the moisture and dry it. However, many basidiomycete extracts are only evaporated to dryness but do not solidify, and therefore require a solidifying excipient. Although cyclodextrin may be used as an excipient, it is not suitable as an excipient because it does not itself reduce the hygroscopicity of the extract. Furthermore, since cyclodextrin exhibits a weak sweet taste, if too many layers are used, there is a risk that the subtle natural flavor of the basidiomycete extract may be impaired. For these reasons, it is practical to mix an appropriate amount of cyclodextrin with another solidifying excipient in advance. To give a specific example, starch is used as an excipient, and cyclodextrin is contained in the amount of about 1 to 50%. Add this mixed excipient in an amount of approximately 1.5 to 20 times the solid content in the concentrated basidiomycete extract to form a slurry at lOO°C.
Heat to dry and solidify. Here, if the cyclodextrin containing starch is increased to 50% or more, the resulting product will have a sweet taste. As a result of study, it is preferable that the content of cyclotextrin is 1 to 30%.

The usefulness of the product produced by the production method of the present invention was confirmed by the following sensory test. Enoki mushroom extract powder produced using starch containing 10% cyclotextrin as described in Example 1 was designated as "A", and extract powder produced in exactly the same manner using only starch was designated as "B". Use as a control. Their aroma, taste, flavor, aroma, and off-flavor were compared with the control. The table shows the sensory test results regarding off-odor. Test powders rAJ rBJ and Moshiko, a fine powder that passes through 60 meshes, and a fine powder that pass through 60 meshes are both light in color and cannot be distinguished from each other in appearance. This powder was divided into 60Qmg portions and used as test products. The test was conducted by a panel of 6 people, and the evaluation criteria were: no smell (0), slight smell (1).
), felt clearly (2), and evaluated using a three-level score. The test was performed three times with different numbers (1) and the scores were totaled. As can be seen from the table, the product of the present invention effectively blocks off odor.

table The method of the present invention will be specifically explained below with reference to Examples.

Example 1 300 g of Enokitake fruiting body was mixed in 3 cups of purified water, shredded with a homogenizer, and extracted by heating at 80 to 100°C for 3 hours. Filter through the tube, add 1.5 grams of purified water to the solid fraction, repeat the extraction again, combine the filtrate fractions, and concentrate to 500 mn under reduced pressure using a rotary evaporator at a bath temperature of 40-50'C. do. 3g of β-cyclodextrin and 27g of potato starch
Add the mixed powder consisting of and mix well to form a slurry.

Heat on a hot plate to 0°C, evaporate water while stirring, and then dry. The dried product is coarsely pulverized and further dried to reduce the water content hk to 3% or less. This is a ton' 2 small ko [-
Finely grind in a mill and collect 2 categories of 60 mesh or more. 3
8 g of pale brown powder was obtained. Jinjin has the umami and aroma characteristic of enokitake mushrooms, and there is no off-flavor.

Example 2 500 g of Nameko fruiting bodies were extracted in the same manner as in Example 1 to obtain 6.00 m of concentrated liquid. A mixed powder consisting of 20 g of α-cyclotextrin and 80 g of potato starch was added to this and dried in the same manner. 139 g of pale reddish-brown powder was obtained.

Example 3 100 g of Honshimeji fruiting body was extracted in the same manner as in Example 1,
Make the concentrated liquid 200 mu. 200 g of corn starch containing 10% of β-cyclodextrin is mixed with this and similarly heated and dried to form a powder. 210 g of light brown powder was obtained.

Example 4 100 g of fresh shiitake mushrooms were treated in the same manner as in Example 1 to obtain 200 m of concentrated extract. To this, β−
A mixed powder consisting of 20 g of cyclotextrin, 30 g of lactose, 25 g of gum arabic, and 25 g of wheat starch was added, and the dry powder was ground in the same manner. 116 g of light gray powder was obtained.

Example 5 Nameko mycelia are cultured in 500 mM of a known liquid J8.

After culturing, the grown mycelium is collected, thoroughly washed with water, mixed in 100 mM of 0.04% sodium hydroxide aqueous solution, ground with a homogenizer, and left in a cool place overnight. Then centrifuge and collect the supernatant. The precipitated solids were washed twice with 50 mL of water, combined with the supernatant, and then accurately neutralized with O, 1N hydrochloric acid. This is concentrated under reduced pressure to about 100 mJJ, mixed with 100 g of barley/salt starch containing 20% β-cyclodextrin, and dried with hot air at 80°C. Light gray powder 110
I got g.

Example 6 The mycelia of S. edulis are cultured in the same manner as in Example 5, and corn starch containing 20% β-cyclodextrin is used as a solidifying excipient, and the following treatments are carried out in the same manner. 10
5 g of light gray powder was obtained.

Patent applicant: Nagano Prefecture Rural Industry Research Institute (1 other person)

Claims (5)

[Claims] (1) A basidiomycete extract agent comprising a basidiomycete extract and a cyclodextrin. (2) A basidiomycete extract preparation comprising a basidiomycete extract, cyclodextrin, and an excipient. (3) Claim 2 in which the excipient is starch
The basidiomycete extract agent described in . (4) 11X containing 1-50% cyclodextrin
A method for producing a basidiomycete extract, which comprises adding the excipient to the fungal extract in an amount of about 1.5 to 20 times the solid content of the extract, and heating and drying the mixture. (5) Claim 4 in which the excipient is starch
The method for producing the basidiomycete extract described in Section 1.