JP3748360B2 - Method for producing high-functional foods using maitake - Google Patents
Method for producing high-functional foods using maitake Download PDFInfo
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- JP3748360B2 JP3748360B2 JP2000156548A JP2000156548A JP3748360B2 JP 3748360 B2 JP3748360 B2 JP 3748360B2 JP 2000156548 A JP2000156548 A JP 2000156548A JP 2000156548 A JP2000156548 A JP 2000156548A JP 3748360 B2 JP3748360 B2 JP 3748360B2
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Landscapes
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Description
【０００１】
【発明の属する技術分野】
本発明は、マイタケを用いた高機能食品の製造方法に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
マイタケには、糖尿病予防作用や免疫力向上効果等があることが知られている。
【０００３】
ところで、マイタケにはエンドペプチダーゼが含まれているが、従来、このエンドペプチダーゼの存在は厄介とされていた。
【０００４】
例を挙げれば、マイタケ入りの茶碗蒸しを製造しようとする場合、エンドペプチダーゼの作用（エンドペプチダーゼ活性という）により卵に含まれるタンパク質が分解される為、タンパク質が凝固（ゲル化）せず、従って、ビシャビシャな液状の茶碗蒸ししかできず製品にならない。また、マイタケ入りの豆腐やマイタケ入りのヨーグルト等も、同様にエンドペプチダーゼがタンパク質を分解してしまう為、凝固が阻害されて製品にならない。
【０００５】
このように、マイタケのエンドペプチダーゼ活性は、タンパク質により食感若しくは形状を形成する食品（豆腐，ヨーグルト，めん類，パン等の多くの食品）への利用上の障害となっており、このエンドペプチダーゼ活性を食品に有効利用する方法は皆無であった。
【０００６】
本発明は、このマイタケのエンドペプチダーゼ活性を有効利用する方法で、タンパク質を含む食品にこのエンドペプチダーゼを作用させるとタンパク質が分解されて血圧上昇抑制効果が発揮されることを、繰り返した実験により発見して成された発明であって、全く新しいマイタケを用いた高機能食品の製造方法を提供するものである。
【０００７】
【課題を解決するための手段】
本発明の要旨を説明する。
【０００８】
タンパク質を含む食品にマイタケ（Ｇｒｉｆｏｌａ−ｆｒｏｎｄｏｓａ）を加え、このタンパク質を該マイタケに含まれるエンドペプチダーゼにより分解し、該分解により血圧上昇に関与するアンジオテンシン変換酵素を阻害する成分を生成させ、血圧上昇抑制機能を付与せしめた食品を製造することを特徴とするマイタケを用いた高機能食品の製造方法に係るものである。
【０００９】
また、マイタケ（Ｇｒｉｆｏｌａ−ｆｒｏｎｄｏｓａ）からエンドペプチダーゼを抽出し、このエンドペプチダーゼをタンパク質を含む食品に加えて該タンパク質を該エンドペプチダーゼにより分解し、該分解により血圧上昇に関与するアンジオテンシン変換酵素を阻害する成分を生成させ、血圧上昇抑制機能を付与せしめた食品を製造することを特徴とするマイタケを用いた高機能食品の製造方法に係るものである。
【００１０】
また、請求項１，２いずれか１記載のマイタケを用いた高機能食品の製造方法において、タンパク質を含む食品のｐＨを６．５乃至９．０に設定した状態で該タンパク質をエンドペプチダーゼにより分解することを特徴とするマイタケを用いた高機能食品の製造方法に係るものである。
【００１１】
【発明の作用及び効果】
本発明は繰り返した実験の結果確認されたもので、食品に含まれるタンパク質がマイタケに含まれるエンドペプチダーゼにより分解されてオリゴペプチド（アミノ酸が数個つながったペプチド）となり、このオリゴペプチドが体内に存在するアンジオテンシン変換酵素の血圧上昇作用（アンジオテンシン変換酵素の作用により、体内に存在するアンジオテンシン１からアンジオテンシン２が生成され、このアンジオテンシン２により血圧が上昇すること）を抑制するものと考えられる。
【００１２】
また、マイタケそのものやマイタケから抽出したエンドペプチダーゼを食品に加えるだけで製造できる為、簡単に食品に健康性を付与することができる。
【００１３】
本発明は上述の構成であるから、血圧上昇抑制機能が付与せしめられた健康性，安全性に秀れたマイタケを用いた高機能食品を簡易に製造できることになる。
【００１４】
【発明の実施の形態】
本発明の実施例について、以下に説明する。
【００１５】
タンパク質を含む食品（均一な反応の為、液状のものが良い）に、マイタケのエンドペプチダーゼ活性を失わないように、マイタケをそのまま，乾燥したマイタケ，粉末化したマイタケ若しくはマイタケからエンドペプチダーゼを抽出したものを加え、食品中のタンパク質の一部を分解し、アンジオテンシン変換酵素の作用（アンジオテンシン変換酵素活性という）を阻害する成分を生成する。
【００１６】
この際、エンドペプチダーゼ活性は、ｐＨ６．５乃至９．０で最も強い活性となることから、食品をｐＨ６．５乃至９．０となるように調整すると良い。
【００１７】
この処理が終了した食品は、そのまま，調味後，若しくはｐＨ調整後において、加熱，濾過後の適宜手段により殺菌及び除菌して製品とする。
【００１８】
上記工程により、下記の作用が発揮されるものと考えられる。
【００１９】
ａ マイタケに含まれる強力なエンドペプチダーゼ（タンパク質をランダムに切断する酵素）の作用により、食品に含まれるタンパク質が分解されてオリゴペプチドが生成される。
【００２０】
ｂ 生成されたオリゴペプチドがアンジオテンシン変換酵素活性を阻害する作用を発揮し、体内においてアンジオテンシン１からアンジオテンシン２が生成されること（アンジオテンシン１がアンジオテンシン２に変換されること）を防止する。
【００２１】
ｃ アンジオテンシン２が生成されることが防止される為、血圧上昇が抑制される。
【００２２】
尚、ペプチダーゼには、前記タンパク質をランダムに切断するエンドペプチダーゼと、タンパク質の末端から順次ペプチド結合を切断するエキソペプチダーゼが存在する。
【００２３】
また、タンパク質がペプチダーゼにより切断されるとオリゴペプチドが生成されることは知られているが、このオリゴペプチドの全てがアンジオテンシン変換酵素活性を阻害する訳ではない。本実施例では、マイタケに含まれるエンドペプチダーゼを使用している為、このマイタケに含まれるエンドペプチダーゼがアンジオテンシン変換酵素の作用を阻害するオリゴペプチドを生成できるのではないかと考えられる。尚、マイタケに含まれるエンドペプチダーゼは、７０℃１０分の加熱処理により活性が４１％に低下する。
【００２４】
本実施例は上述のようにするから、タンパク質を含む食品にマイタケやマイタケから抽出したエンドペプチダーゼを加えるだけで、血圧上昇を抑制する機能を有する食品が得られる実用性，製造性，健康性に秀れたマイタケを用いた高機能食品の製造方法となる。
【００２５】
また、マイタケは一般的にトレーパック詰めの形態で製造，販売されており、成形，包装の際に切り屑や石突き部等が余剰分として発生するが、本実施例によれば、この余剰分の有効利用も達成できることになる。
【００２６】
また、マイタケは元々食品であるから、製造された高機能食品は安全性の高いものとなる。
【００２７】
以下、本実施例の作用効果を裏付ける実験例について詳述する。
【００２８】
実験例１（エンドペプチダーゼの抽出）
ｐＨ７．５のリン酸緩衝液を使用してマイタケ冷凍乾燥粉末より抽出作業を行い、この抽出液について硫安分画を行い、更に、ゲル濾過による分子ふるいを行ってエンドペプチダーゼを抽精製した。
【００２９】
実験例２（タンパク質飲料の製造）
カゼイン、米タンパク質、大豆タンパク質を約０．１５％（ｗ／ｖ）となるように水に溶解してタンパク質溶液を得、このタンパク質溶液のｐＨを７．５に調整した。続いて、各タンパク質溶液にマイタケより抽出したエンドペプチダーゼを加え、４０℃１時間反応させた。反応後、９０℃で加熱殺菌してタンパク質飲料とした。
【００３０】
製造されたタンパク質飲料は、若干の苦味はあるものの、清澄で好ましい状態となった（下記表１参照）。尚、色調は無色を好ましいとし、風味及び味はパネラーの判断とした。
【表１】
更に、この製造された飲料についてＣｕｓｈｍａｎらの方法に準拠してアンジオテンシン変換酵素の阻害作用活性（表ではＡＣＥ阻害率で表記）を測定したところ、いずれもアンジオテンシン変換酵素の阻害作用を発揮することが確認された。また、大豆由来のタンパク質飲料は非常に高いアンジオテンシン変換酵素の阻害作用を発揮することが確認された（下記表２参照）。
【表２】
尚、Ｃｕｓｈｍａｎらの方法とは、ウサギの肺より抽出したアンジオテンシン変換酵素を用い、このアンジオテンシン変換酵素の変換作用を阻害する力を試験管内で測定する方法で、馬尿酸残基−ヒスチジン−ロイシンがアンジオテンシン変換酵素によって分解された際に遊離する馬尿酸を測定するものである。
【００３３】
実験例３（豆乳飲料の製造）
大豆３ｋｇを十分吸水させた後、水１７ｋｇを加え摩砕して大豆溶液を得た。この大豆溶液を３分間沸騰させた後、濾布により絞って溶液を得、該溶液に糖度計でＢｒｉｘ＝８となるように加水し（加水に使用した水は約６ｋｇであった）、４５℃まで冷却して豆乳を得た。
【００３４】
更に、この豆乳に、凍結乾燥したマイタケの粉砕物（マイタケ粉末）２０ｇを加え、４５℃２時間反応させ（この反応の際のｐＨは６．９５であった）、続いて、沸騰水中で２０分間加熱殺菌して豆乳飲料とした。尚、製造された豆乳飲料は１８ｋｇであった。
【００３５】
この豆乳飲料は、風味，色調，味ともに良好なものであった。
【００３６】
また、この豆乳飲料を水で１０倍希釈し、Ｃｕｓｈｍａｎらの方法に準拠してアンジオテンシン変換酵素の阻害作用活性を測定したところ、８７．８％の阻害率であった。
【００３７】
実験例４（乳飲料の製造）
市販脱脂粉乳６００ｇを水６ｋｇに溶解した。更に、マイタケ乾燥粉末１０ｇより１ｋｇの水で抽出したエンドペプチダーゼ溶液６００ｇを加え、３７℃２時間反応させた後、沸騰させて酵素反応を停止させて乳飲料とした。
【００３８】
この乳飲料は、風味，色調，味ともに良好なものであった。
【００３９】
また、この乳飲料を水で１０倍希釈し、Ｃｕｓｈｍａｎらの方法に準拠してアンジオテンシン変換酵素の阻害作用活性を測定したところ、対照に比して６倍の高いアンジオテンシン変換酵素の阻害作用を発揮することが確認された（下記表３参照）。このことは、アンジオテンシン変換酵素の阻害作用活性に乏しい乳飲料に血圧上昇を抑制する機能を付加したものといえる。尚、対照は、マイタケのエンドペプチダーゼに換え、水を加えたものである。
【表３】
以上の実験例によれば、血圧上昇を抑制する成分を含有するタンパク質食品を容易に提供できることになる。また、タンパク質食品に、これまでに無い品質と健全性を持たせることを通じて積極的に健康的食生活の推進に役立つものとなる。
【００４１】
尚、本実施例のように食品に酵素作用を利用した場合、一般的にその酵素の由来及び毒性が注目される。しかし、本実施例によれば、酵素の由来が食用に使用されているマイタケであることから、安全性には全く問題がないといえ、当然ながら、作出された食品も安心して食することができる。また、食品に添加する酵素については、その原料や精製過程において不純物や複雑な工程等が問題となるが、本実施例では、マイタケそのもの、マイタケを乾燥したもの、水で抽出したものなどを使用できるため、容易にその活性を利用できることになる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a highly functional food using maitake.
[0002]
[Prior art and problems to be solved by the invention]
Maitake is known to have a diabetes-preventing action and an effect of improving immunity.
[0003]
By the way, maitake contains endopeptidase, but conventionally, the presence of this endopeptidase has been considered troublesome.
[0004]
For example, when trying to produce a maitake mushroom tea steamer, the protein contained in the egg is decomposed by the action of endopeptidase (called endopeptidase activity), so the protein does not coagulate (gelate). Only vivid liquid tea fumigation is possible and it is not a product. Similarly, tofu with maitake and yogurt with maitake are also endopeptidase degrading proteins, so that coagulation is inhibited and products are not produced.
[0005]
As described above, the endopeptidase activity of maitake is an obstacle to the use of foods (many foods such as tofu, yogurt, noodles, bread, etc.) that have a texture or shape due to protein. There was no way to effectively use this for food.
[0006]
The present invention is a method that makes effective use of the endopeptidase activity of this maitake, and it has been found through repeated experiments that when this endopeptidase is allowed to act on foods containing protein, the protein is decomposed and the effect of suppressing blood pressure rise is exerted. Thus, the present invention provides a method for producing a highly functional food using completely new maitake.
[0007]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0008]
Addition of maitake (Grifola-frontosa) to foods containing protein, decompose this protein with endopeptidase contained in the maitake, and generate an ingredient that inhibits angiotensin converting enzyme involved in blood pressure increase by the decomposition, thereby suppressing blood pressure rise The present invention relates to a method for producing a highly functional food using maitake, which is characterized by producing a food having a function.
[0009]
In addition, endopeptidase is extracted from maitake (Grifola-frontosa), this endopeptidase is added to food containing the protein, the protein is decomposed by the endopeptidase, and the angiotensin converting enzyme involved in the increase in blood pressure is inhibited by the decomposition. The present invention relates to a method for producing a high-function food using maitake, characterized in that a food is produced by producing an ingredient and imparting an antihypertensive function.
[0010]
Furthermore, in the method for producing a highly functional food using the maitake according to any one of claims 1 and 2, the protein is decomposed by endopeptidase in a state where the pH of the food containing the protein is set to 6.5 to 9.0. The present invention relates to a method for producing a highly functional food using maitake.
[0011]
[Action and effect of the invention]
The present invention has been confirmed as a result of repeated experiments. Proteins contained in foods are degraded by endopeptidases contained in maitake to become oligopeptides (peptides in which several amino acids are connected), and these oligopeptides are present in the body. It is considered that the angiotensin converting enzyme suppresses the blood pressure increasing action (angiotensin 2 is produced from angiotensin 1 present in the body by the action of angiotensin converting enzyme and the blood pressure is increased by this angiotensin 2).
[0012]
Moreover, since it can be produced simply by adding maitake or endopeptidase extracted from maitake to food, it can easily impart health to the food.
[0013]
Since this invention is the above-mentioned structure, the highly functional food using the maitake excellent in the health and safety to which the blood pressure rise suppression function was provided can be manufactured easily.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the present invention will be described below.
[0015]
Endopeptidase was extracted from dried maitake, powdered maitake, or maitake to prevent loss of maitake endopeptidase activity in foods containing protein (which is preferably liquid for uniform reaction). A thing is added, a part of protein in food is decomposed | disassembled, and the component which inhibits the effect | action (it is called angiotensin converting enzyme activity) of an angiotensin converting enzyme is produced | generated.
[0016]
At this time, since the endopeptidase activity is the strongest at pH 6.5 to 9.0, the food should be adjusted to pH 6.5 to 9.0.
[0017]
The processed food is sterilized and sterilized by appropriate means after heating and filtration, after seasoning or after pH adjustment, to obtain a product.
[0018]
It is considered that the following actions are exhibited by the above steps.
[0019]
a By the action of a powerful endopeptidase (an enzyme that randomly cleaves proteins) contained in maitake, proteins contained in food are decomposed to produce oligopeptides.
[0020]
b The produced oligopeptide exerts an action of inhibiting angiotensin converting enzyme activity, thereby preventing the production of angiotensin 2 from angiotensin 1 in the body (angiotensin 1 is converted to angiotensin 2).
[0021]
c Since angiotensin 2 is prevented from being generated, an increase in blood pressure is suppressed.
[0022]
The peptidase includes an endopeptidase that cleaves the protein at random and an exopeptidase that cleaves peptide bonds sequentially from the end of the protein.
[0023]
In addition, it is known that oligopeptides are produced when a protein is cleaved by a peptidase, but not all oligopeptides inhibit angiotensin converting enzyme activity. In this example, since an endopeptidase contained in maitake is used, it is considered that the endopeptidase contained in this maitake can generate an oligopeptide that inhibits the action of angiotensin converting enzyme. The activity of endopeptidase contained in maitake is reduced to 41% by heat treatment at 70 ° C. for 10 minutes.
[0024]
Since this example is as described above, simply adding maitake or endopeptidase extracted from maitake to foods containing protein can provide a food having a function of suppressing an increase in blood pressure. It becomes the manufacturing method of high-functional foods using excellent maitake.
[0025]
In addition, maitake is generally manufactured and sold in the form of a tray pack, and chips and stone bumps are generated as surplus during molding and packaging. According to this embodiment, this surplus is produced. Effective utilization of minutes can also be achieved.
[0026]
Moreover, since maitake is originally a food, the high-performance food produced is highly safe.
[0027]
Hereinafter, experimental examples supporting the operational effects of the present embodiment will be described in detail.
[0028]
Experimental Example 1 (Endopeptidase extraction)
Extraction was carried out from a maitake freeze-dried powder using a pH 7.5 phosphate buffer solution, and ammonium sulfate fractionation was performed on this extract, and molecular sieves were further purified by gel filtration to extract and purify endopeptidase.
[0029]
Experimental Example 2 (Production of protein beverage)
Casein, rice protein, and soy protein were dissolved in water to a concentration of about 0.15% (w / v) to obtain a protein solution, and the pH of the protein solution was adjusted to 7.5. Subsequently, endopeptidase extracted from maitake was added to each protein solution and reacted at 40 ° C. for 1 hour. After the reaction, the protein beverage was sterilized by heating at 90 ° C.
[0030]
Although the produced protein beverage had a slight bitter taste, it became clear and preferred (see Table 1 below). The color tone was preferably colorless, and the flavor and taste were judged by the panelists.
[Table 1]
Furthermore, when the inhibitory activity of the angiotensin converting enzyme (expressed as ACE inhibition rate in the table) was measured for this manufactured beverage in accordance with the method of Cushman et al., All of them exhibited the inhibitory activity of the angiotensin converting enzyme. confirmed. Moreover, it was confirmed that the protein drink derived from soybean exhibits a very high inhibitory action on angiotensin converting enzyme (see Table 2 below).
[Table 2]
The method of Cushman et al. Is a method in which the angiotensin converting enzyme extracted from the lungs of rabbits is used to measure the ability to inhibit the converting action of this angiotensin converting enzyme in a test tube, and the hippuric acid residue-histidine-leucine is This is to measure hippuric acid released when it is decomposed by angiotensin converting enzyme.
[0033]
Experimental Example 3 (Production of soy milk beverage)
After fully absorbing 3 kg of soybean, 17 kg of water was added and ground to obtain a soybean solution. The soybean solution was boiled for 3 minutes, and then squeezed with a filter cloth to obtain a solution. The solution was hydrated with Brix = 8 using a saccharimeter (the water used for the addition was about 6 kg). Soy milk was obtained by cooling to ° C.
[0034]
Furthermore, 20 g of freeze-dried maitake pulverized maitake (maitake powder) was added to this soymilk and reacted at 45 ° C. for 2 hours (the pH during this reaction was 6.95), followed by 20 in boiling water. It was sterilized by heating for a minute to obtain a soy milk drink. In addition, the produced soymilk drink was 18 kg.
[0035]
This soy milk drink had good flavor, color and taste.
[0036]
Moreover, when this soymilk drink was diluted 10 times with water and the inhibitory activity of angiotensin converting enzyme was measured according to the method of Cushman et al., The inhibition rate was 87.8%.
[0037]
Experimental Example 4 (Production of milk drink)
600 g of commercially available skim milk powder was dissolved in 6 kg of water. Furthermore, after adding 600 g of endopeptidase solution extracted with 10 kg of water from 10 g of dried maitake powder, the mixture was reacted at 37 ° C. for 2 hours, and then boiled to stop the enzymatic reaction to obtain a milk beverage.
[0038]
This milk beverage was good in flavor, color and taste.
[0039]
In addition, when this milk beverage was diluted 10 times with water and the inhibitory activity of angiotensin converting enzyme was measured according to the method of Cushman et al., The inhibitory activity of angiotensin converting enzyme was 6 times higher than that of the control. (See Table 3 below). This can be said to be the addition of a function of suppressing an increase in blood pressure to a milk beverage lacking in the inhibitory activity of angiotensin converting enzyme. The control was obtained by adding water instead of maitake endopeptidase.
[Table 3]
According to the above experimental examples, a protein food containing a component that suppresses an increase in blood pressure can be easily provided. In addition, protein foods will be useful in promoting healthy eating habits by providing unprecedented quality and soundness.
[0041]
In addition, when an enzyme action is used for food as in this embodiment, the origin and toxicity of the enzyme are generally noted. However, according to this example, since the origin of the enzyme is maitake, which is used for food, it can be said that there is no problem in safety, and naturally, the produced food can be eaten with peace of mind. it can. In addition, impurities and complex processes in the raw materials and purification process are problematic for enzymes added to food. In this example, maitake itself, dried maitake, or extracted with water are used. Therefore, the activity can be easily used.
Claims (3)
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| JP3068656B2 (en) * | 1991-03-07 | 2000-07-24 | アピ株式会社 | Novel peptide and angiotensin converting enzyme inhibitory peptide and oral feeding composition containing them |
| JP2627849B2 (en) * | 1992-06-03 | 1997-07-09 | 阿保 定吉 | Angiotensin converting enzyme inhibitor |
| JP3393304B2 (en) * | 1992-09-05 | 2003-04-07 | 昭和産業株式会社 | Oral preparation for treatment or prevention of hyperlipidemia |
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