JPS60234566A - Seasoning comprising extracted component of polyplrellus brumails (fr.) karst as main raw material - Google Patents

Abstract

PURPOSE:Seansoning effective for preventing geriatric diseases, containing tasty components and a carcinostatic substance, obtained by drying Polyplrellus brumails (Fr.) Karst which is harvested while its cap is still soft, extracting it with water or an alcohol to give an extract, using it as a main component. CONSTITUTION:Polyplrellus brumails (Fr.) Karst is artificially cultivated, harvested while its cap is still soft, and dried. It is immersed in wqter or an alcohol at <=75 deg.C, its component is extracted, the extracted solution is concentrated, and directly used as a seasoning solution, or the extracted solution is impregnated into cyclodextrin, dried, made into powder, granule, tablet, etc., to give the desired seasoning. The prepared seasoning contains a relatively large amount of glutamic acid, and amino acids such as lysine, threonine, etc. of tasty components, has no toxicity to human body, and is useful as a safe seasoning, it also contains a carcinostatic substance, and effective for preventing geriatric diseases.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seasoning containing an abundant flavor component and containing an extract component of Prunus japonicum as a main raw material.

In recent years, chemical seasonings have become abundantly available, but there are some concerns about their safety as food, as chemical seasonings based on monosodium glutamate may cause cancer if inoculated in large quantities.

In view of the fact that it has been announced at various academic conferences that the polysaccharides contained in mushrooms have anti-cancer effects and other preventive effects on adult diseases, the inventor conducted various studies to see if seasonings could be obtained from mushrooms. Layered.

As a result, the scientific name Polyplre
-11us brumails (Pr, ) Kar
We have discovered that ``st'' can be effectively used.

Otsuntakemodoki grows naturally on dead trees and branches of broad-leaved trees, mainly beech, from September to October.

The natural cap of the Otsunentakemodoki has a diameter of about 2 to 6 cm and opens flat from a volcanic shape, but the center is often slightly concave and the edges are curled inward. The surface is dark brown and has fine hairs at first, but they later fall off and become smooth. The flesh is leathery and white, hard and inedible.

Chew and jiffy.

Show bitterness. The pores on the underside are grayish white. The stem is 1-3 cm long, 3-5 fins in diameter, dark brown, and has a solid interior.

The naturally growing mushroom, especially the cap, is leathery and hard, making it inedible and has not been considered as an edible mushroom at all.

As a result of various research, the inventor succeeded in artificially cultivating Otsuntakemodoki that is fully edible, and also discovered that the Otsuntakemodoki, which was harvested before the caps became hard due to artificial cultivation, contained a large amount of umami components. By extracting the umami components of Otsunentakemodoki, we succeeded in obtaining an excellent natural seasoning.

That is, an object of the present invention is to provide a seasoning that uses as a main raw material an extracted component of Otsunentake modoki, which is rich in flavor components, and is highly safe to the human body.

As mentioned above, the naturally occurring Otsunentakemodoki is
Shows bitterness and numbness. It is thought that even natural Otsuntake mushrooms have the ability to biologically condense umami components into the fruiting body, but the various amino acids that are thought to be umami components quickly undergo denaturation, resulting in a leathery texture. Form an umbrella and bittern.

It appears to be a stain.

By adopting the artificial cultivation method described below, the inventor was able to adjust the growth conditions to align the harvest time, and also to select the harvest time when the caps did not become hard and the umami components were not lost. It is something that

Table 1 shows the component analysis values of Otsunentakemodo obtained through artificial cultivation.

■ As is clear from the above analysis values, 100g of dry matter contains 75.15 mg of glutamic acid, an umami ingredient, and 23.6 mg of lysine, another umami ingredient.
It can be seen that it contains 1mg of threonine and 33.80+I1g of threonine.

To obtain seasoning using the above-mentioned Otsunentakemodoki,
First, dry the Otsunentakemodoki until the moisture content is 10% or less.

Component extraction is performed by immersing the dried Otsuntentaki in water or alcohol at a temperature of 75° C. or lower.

This extract can be concentrated and used as it is as a seasoning liquid. Alternatively, the extract is impregnated with cyclodextrin and dried to form powder or granules.

It can be used as a seasoning in the form of tablets.

Examples are shown below.

Example 1 Otsunenthus japonicum was dried at approximately 0° C. until the moisture content became 10% or less. This dried fruiting body was immersed in water with a weight ratio of 11 g to 1 g of fruiting body, and heated to 75 ml of water.
Extraction was carried out for about 6 hours at a temperature below .degree. Finally, the fruiting bodies were put through a squeezer to squeeze out the active ingredients. The obtained extract was concentrated until the liquid volume was reduced to about half. This concentrated liquid 50
Approximately 50 g of cyclodextrin was added per 0 cc and stirred until it became completely homogeneous, which was then vacuum freeze-dried and crushed to form a fine powder or granules. Note that extraction may be performed with ethyl alcohol instead of water.

Example 2 Instant freeze-drying of C. chinensis with liquefied gas, crushing it into powder, adding extraction water in the same manner as in Example 1, extracting at a temperature of 75° C. or less for 6 hours, and making the extract liquid. was concentrated to about half the volume.

This concentrate was impregnated with cyclodextrin in the same manner as in Example 1, dried and crushed to form a fine powder or granules.

When the seasoning obtained in Example 1.2 was used in miso soup, the flavor was equal to or better than that of conventional chemical seasonings.

The seasoning according to the present invention can be used as a human liquid or as an additive in the form of powder for the following foods.

Chidacholate gum, ice cream and other confectionery, alcoholic beverages, soft drinks, and juices.

Soup, instant products, miso, soy sauce, bread, vinegar, mirin 1 cooking oil, dairy products, lactic acid drinks, pickles, paste products such as kamapoko, soba noodles, udon noodles, etc.

It can also be added to feed for livestock, fisheries, pets, etc.

Next, we will explain the method for artificially cultivating Otsunenkukemodoki, which will be the main raw material.

Artificial cultivation of Otsuntakemodoki can be done not only by container cultivation using sawdust and Konuka as the main ingredients, but also by cultivating logs.

As the raw wood, leaf-opening trees such as cherry, beech, and Japanese beech can be suitably used. Other coniferous trees such as pine and larch may also be used.

The cultivation conditions for log cultivation are almost the same as for container/bag cultivation, so the following explanation will focus on container/bag cultivation.

The cultivation container and cultivation bag are a wide-mouthed cultivation container 10 for cultivating enoki mushroom leaves, and a cylindrical cultivation bag 12, as shown in FIG.
can be used as is.

The culture medium is prepared by mixing 3 parts of sawdust to 1 part of Konuka, and adjusting the mixture by adding water so that the moisture content is around 65%.

Suitable sawdust is from leaf-leaving trees such as cherry, beech, and Japanese oak.

In addition, in the above culture medium, silkworm, cherry blossom, epimedium,
It is also possible to add an appropriate amount of crude drug extraction residues from medicinal herbs such as plantain, or food industry residues such as coconut shells, rice husks, bacchus, coffee husks, okara, etc., to condense the crude drug components into the fruiting bodies to achieve medicinal efficacy.

Further, an appropriate amount of nutrients such as bran, blackstrap molasses, bacchus, etc. may be added in place of Konuka, or together with Konuka.

The cultivation container 10 is filled with this culture medium, covered with the lid 14 of the ventilation section, and placed in a sterilization pot (not shown).
Sterilize with high pressure steam at ℃ for about 1 hour.

In addition, in the case of normal pressure steam sterilization at 100°C, it is necessary to sterilize for about 3 hours.

Next, the cultivation container 10 is taken out from the sterilizing pot, cooled to room temperature, the lid 14 is removed, and the inoculum of Otsuntenthus chinensis is inoculated, and the lid 14 is placed again to culture the hyphae.

The preferred culture conditions are a temperature of 20±5° C. and a humidity of 60 to 80%, and the culture period varies depending on the temperature conditions, but is approximately 15 days.

Next, the environmental temperature was adjusted to 15±5℃, that is, 5℃ higher than during culture.
Lower the temperature and allow an acclimatization period of about 15 days.

During the mushroom growth period, the environmental temperature is further lowered by about 5℃.
The temperature is about 10±3℃.

In this way, the culture temperature is around 20℃, and the mushroom germination and growth temperature is 1.
There is a difference of about 10°C from around 0°C, so instead of lowering the temperature suddenly to around 10°C when sprouting, after the cultivation is complete, keep the temperature at around 15°C, which is between the above values, and allow the acclimatization and ripening period. It is something to keep.

Observe the emergence of fruiting bodies around 15 days after the completion of culture.

The conditions for mushroom initiation and growth are as described above, at a temperature of 10±3° C. and a humidity of 60 to 80%.

In the early stage of growth after mushroom emergence, the fruiting body grows into a horn-like projection (Fig. 2). Then, as the fruiting body grows into the space above the rim of the container, an umbrella gradually forms.

Harvesting time is an important factor in the present invention.

In other words, when the fruiting body has grown to the stage where spores are released from the pores on the lower surface of the cap, the umami flavor components in the fruiting body are denatured and change to the bitter taste and bitterness components described above. At the same time, the cap especially becomes leathery and hard, making it inedible as natural products.

Before the spores are released, both the cap and stem are soft and edible, and the flavor components are concentrated in the cap and stem, making it possible to obtain mushrooms of extremely high quality. .

The time when spores are released varies depending on growth conditions, but
It takes about 15 days after germination, so harvest before then.

When it reaches the stage just before spore release, the cap of the fruiting body becomes funnel-shaped with an upwardly raised rim, as shown in Figure 3.

In addition, since Otsunencho is Bophilous and grows in the direction of light, it is necessary to grow it under diffused light during the growth stage in order to obtain fruit bodies with good posture.

Example Sawdust and Konuka were mixed at a ratio of 3 parts sawdust and 1 part Konuka,
Add water to prepare a culture medium with a moisture content of 65%, and add 570 g of this culture medium to a wide-mouth bottle-shaped 800ml for cultivating enoki mushrooms.
Fill a 00cc cultivation container, cover with a lid, and heat at 120℃.
High-pressure steam sterilization was performed for 1 hour.

After cooling, the inoculum was inoculated and cultured at a temperature of around 20° C. and a humidity of around 70%, and the mycelium spread throughout the culture medium in about 15 days, and the culture was completed. Next, the temperature was maintained at around 15°C for ripening. After about 15 days, the surface of the culture medium began to swell, so when the temperature was lowered to about 10°C, mushrooms appeared. After that, the temperature was set at around 10℃ and the humidity was set at 70%.
The seeds were grown by keeping them in front and back, and harvested when the fruiting bodies were still soft and before spore release. Yield averages 100 per bottle
It was around g.

Almost the same results were obtained in bag cultivation conducted in parallel.

The obtained Otsunentakemodoki has a strong taste and a bitter taste (,
It has a sweet taste when bitten raw.

As described above, since the seasoning according to the present invention contains natural flavor components, it is not harmful to the human body (and can be used safely in place of conventional chemical seasonings, and
Since it also contains anti-cancer substances unique to mushrooms, it has remarkable effects such as being effective in preventing adult diseases.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments (it goes without saying that many modifications can be made without departing from the spirit of the invention). That's true.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing an example of a cultivation container, FIG. 2 is a schematic diagram showing the state of the fruiting body at the time of mushroom emergence, and FIG. 3 is a schematic diagram showing the state of the fruiting body throughout the harvesting period. 10...Cultivation container, 12...Cultivation bag. 14... Lid body. Figure 1 (a) (b) Figure 3 Figure 2 Procedural corrector 1. Display of the case 1982 Patent Application No. 92525 3, Person making the amendment Relationship with the case Patent applicant fl”/ #Fuchokashi'? Δ Mama Toi 1 Address: 868-77 Imazato, Nakajima-cho, Nagano City, Nagano Prefecture, Futasoshi I /”/γ Name: Shigenobu Wataru 4, Agent As per attached sheet 8 Contents of amendment 1) Page 8, line 4 of the specification states [Alcoholic beverages. Soft drink, juice, J is corrected to "alcoholic drink, soft drink, coffee, black tea, green tea. Jam, juice." 2) On page 9, lines 10 to 11 of the specification, the phrase "Okara, etc." is corrected to "Okara, bean broth, apple juice dregs, etc."

Claims (1)

[Claims] ■ Otsunen, which is mainly made from an extract obtained by drying Otsunentakemodoki, which is harvested before the caps become hard, and soaking the dried Otsunentakemodoki in water or alcohol at a temperature of 75°C or less. A seasoning whose main ingredient is bamboo shoot extract.