JPS5933338B2 - Method for producing mushroom extract - Google Patents

Description

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

Edible mushrooms are extremely nutritious foods, having excellent flavor and rich in high-quality proteins and vitamins, including many types of amino acids.

The protein contains the essential amino acids threonine, valine,
In addition to methionine, inleucine, leucine, phenylalanine, lysine, tryptophan, aspartic acid,
Contains many amino acids such as glutamic acid and arginine, and vitamins such as ascorbic acid, thiamine, riboflavin, nicotinic acid, bantotic acid, and biotin remain in a relatively stable state when heated or cooked, especially riboflavin and nicotinic acid. The content is high.

In addition, the carbohydrates in edible mushrooms are high in mannitol and trehalose, which are components of the unique flavor of mushrooms.

As is well known, the fruiting bodies of mushrooms are cooked and edible in various ways, and are also processed into canned foods, etc., but all of these conventional cooking and processing methods involve turning the fruiting bodies of mushrooms into solid, whole pieces. It is eaten raw or cut into pieces.

Furthermore, conventionally produced canned or cupped pine mushroom soups and powdered pine mushroom soup bases are made by mixing solid mushroom pieces into cream soups, etc. There is no fruiting body that has been liquefied and used as a drink.

Instead of edible mushrooms as a solid as described above, if mushroom extract is produced by completely disintegrating the structure and extracting the ingredients, this mushroom extract can be diluted and seasoned as appropriate. It has extremely high utility value in the food industry, as it can be served as a soup with excellent flavor and high nutritional value by adding ingredients, and it can also be used as a seasoning as a kind of ``dashi base.'' it is conceivable that.

However, mushroom extracts have never appeared on the market as commercial products, and there is no known method for extracting mushroom extracts.

Conventionally, in the canning industry, the processing liquid produced when mushroom fruiting bodies are heat-treated in brine is used to can pine mushrooms (in the following explanation, 1 pine mushroom refers to the scientific name Agaricus, which is traded as ``pine mushroom'' in the market). bisporus (commonly referred to in the Japanese name Haratake) is used as an infusion or seasoning solution, but in this case, only about 22% of the whole fruiting body is extracted as an extract from the fruiting body. .

In addition, the above-mentioned simple heat treatment in brine hardly decomposes or extracts mushroom proteins, so it is impossible to extract all the various amino acids, including essential amino acids, contained in mushrooms into an extract. be.

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 do so.

In other words, it is possible to increase the yield of mushroom components to some extent by boiling mushrooms for a longer time than the above-mentioned boiling heat treatment in brine, but mushrooms contain various enzymes, Some of these enzymes become activated during the process of heating mushrooms to extract the extract, and their effects cause the mushrooms to turn black and emit a strange odor, so the resulting extract has no value as a food. Those that do not have 4 will fail.

Therefore, it is impossible to obtain an edible mushroom extract simply by subjecting it to boiling heat treatment for a long period of time.

Therefore, an object of the present invention is to provide a novel method that can extract the maximum amount of mushroom extract containing all the nutrients without impairing its value as a food.

The structure of the present invention that achieves the above object is as described in the claims, but in short, the extract extraction process is divided into three stages, and in the first stage, the raw material solid mushroom is extracted with citric acid-added alcohol. After inactivating the enzymes in the mushrooms by immersing them in an aqueous solution under reduced pressure, the first extract is separated and extracted by heating while preventing oxidation and coloring in an aqueous solution of vitamin C and a metal chelating agent. In step 2, the residue after extracting the first extract is heated in a slightly alkaline saline solution with a pH of 8 to 9 to promote tissue disintegration, and the second extract is separated and extracted, and then in the third step. Then, the residue after extracting the second extract is dissolved by contacting with an enzyme that has the ability to disrupt the cell membrane of mushrooms, and a third extract is separated and extracted, and thus in each of the three extraction steps. The obtained first, second and third extracts are combined and concentrated to obtain a mushroom extract.

Preferred 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 include shiitake, enokitake, and oyster mushrooms. It can also be applied to edible mushrooms such as , nameko, wood ear mushrooms, etc.

In addition, not only the fruiting bodies of mushrooms are used as raw materials, but also parts such as rhizomes and stocks that are normally discarded can be used.

Here, prior to explaining the Examples, a general explanation will be given about the method for producing the mushroom extract according to the present invention. In the following explanation, all ingredient content values are expressed in weight %.

Mushrooms contain various enzymes such as phenol oxidase and tyrosinase, and the action of these enzymes depends on their pH.
and is greatly affected by temperature conditions.

During the process of heating mushrooms to extract extracts, these enzymes are activated, causing the mushrooms to turn black and emit a strange odor.

Therefore, in the method of the present invention, the raw material mushrooms are first
30% to 10 containing 2% to 3.0% citric acid
By immersing the mushrooms in 0% alcohol, the presence of citric acid suppresses the pH of the mushrooms below a value that activates enzymes, and the enzyme deactivation effect of alcohol suppresses enzyme reactions.

Since enzymes are primarily proteins, they lose their activity when brought into contact with alcohol, which has the property of coagulating proteins.

Ethanol is preferable as the alcohol aqueous solution, but methanol or propatool, acetone, etc. may also be used.

In addition to citric acid, if necessary, an appropriate surfactant such as sucrose fatty acid ester or sorbitan fatty acid ester is added to the alcohol to prevent mushroom oxidation and facilitate extraction of the extract in the subsequent step.

Immersing mushrooms in citric acid-containing alcohol and reducing the pressure removes the air contained in the mushroom tissue, allowing the citric acid and alcohol to permeate into the mushroom tissue to provide sufficient antioxidant protection and enzymes. This is to achieve a deactivation effect.

Next, the mushrooms taken out from the alcohol are homogenized with an aqueous solution of vitamin C and a metal chelating agent, which has antioxidant and enzyme activity inhibiting effects, and the appropriate amount of addition is about 0.01% to 2.0%.

In addition, metal chelating agents promote tissue disintegration by removing metals (iron, copper, potassium, calcium, etc.) bound to acidic polysaccharides in mushroom tissues, and also promote metal enzymes in mushrooms such as tyrosinase. It has the effect of deactivating these metalloenzymes by removing the metal atoms necessary for the expression of enzymatic activity, such as copper contained in these metalloenzymes.

As the metal chelating agent, in addition to organic acid sodas such as sodium citrate, sodium tartrate, and sodium malate, phosphates such as polyphosphoric acid, metaphosphoric acid, and phytic acid, EDTA, and the like can be used.

Although only one type of these metal chelating agents may be used, it is preferable to use two or more types in combination in order to obtain a sufficient effect.

The total amount of metal chelating agent added is 0.1% to 4.0%.
% is appropriate.

The temperature and time of heat treatment depend on the type of mushroom to be treated,
Set as appropriate depending on quality etc.

In the case of pine mushroom fruiting bodies, in order to obtain the maximum amount of extract, the heat treatment is desirably carried out at 70° C. or higher for 5 to 20 minutes.

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 soluble sugars, free amino acids, purines, sugar alcohols, glucosamine and bases,
The residue after extraction contains proteins, chitin, and hemicellulose.

In the step of extracting the second extract from the residue remaining after extracting the first extract, the alkaline agent added to the saline solution includes soda carbonate, caustic soda, caustic potash, sodium borate, and sodium phosphate. Use one appropriately selected from the following.

Addition amount of alkaline agent: 0.01% to 0.5% for soda salt, 0.1% to 2.0% for saline solution
is preferable, and heating is preferably performed at 60° C. or higher for 15 minutes or longer.

The mushrooms treated with the alkaline agent are centrifuged to separate and extract a second extract.

The second extract contains hemicellulose, polysaccharides and saccharides, and the residue after extracting the second extract contains proteins and chitin.

Enzymes having mushroom cell membrane-disintegrating activity used in the step of extracting the third extract from the residue after extracting the second extract include 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 enzymes, the substrates on which the two types of enzymes act are limited, so in order to achieve a complete cell membrane disruption effect,
Use a combination of several of these enzymes.

The cooperative action of these enzymes disrupts and dissolves the mushroom cell membrane.

These enzymes generally have a pH of 4.0 to 5.0. It exhibits maximum activity at a temperature of 35°C to 45°C.

Therefore, the enzyme treatment step is carried out at 30°C to 50°C and at a pH of 3.
, 4 to 6.3.

A third extract is extracted from the enzyme-treated mushroom residue by centrifugation.

The third extract contains amino acids, peptides, glucosamine,
It contains sugars and finally leaves a residue containing chitin and lignin.

The first to third extracts extracted in each of the above steps are combined, concentrated, and filtered through an appropriate filter medium to perform a decolorization treatment to obtain a desired mushroom extract product.

Next, preferred embodiments of the mushroom extract production method of the present invention will be described.

Example I Fresh Ky pine mushrooms were washed with water and immersed in 75% ethanol containing 0.6% citric acid, and the mixture was applied under reduced pressure at room temperature to penetrate into the tissue of the fruiting body.

After about 10 to 15 minutes, only the fruiting bodies were collected and homogenized in heated solution 5 containing 0.1% phytic acid, 0.1% vitamin C, and 0.3% sodium metaphosphate. I added it while doing so.

After adding all the ingredients, heat at 95°C or higher for 10 minutes, then add 4000
5. Continuous centrifugation at rpm. A first extract of Ot was obtained.

The precipitate was 0.3% saline solution containing o, i% soda carbonate5.
The mixture was extracted at 80° C. or higher for 20 minutes to obtain 4.6 t of a second extract.

The last remaining extraction residue is a citrate buffer solution with a pH of 4.0.
2Il of commercially available maserozyme (Yakult Pharmaceutical Co., Ltd.) and 5 g of protease YPSS (Yakult Pharmaceutical Co., Ltd.) were added, shaken at 70 rpm, and incubated at 40°C for 50 min.
After reacting for a minute, the mixture was centrifuged.

The first to third extracts were combined and concentrated to 2 tons using a high-temperature instant concentrator, decolorized with activated carbon and nylon 66 (100 mesh), and then concentrated again to obtain a 198M extract. The following is a reference example in which a surfactant is further added to the citric acid-added alcohol in which the sample is immersed.

Reference example 1 Fresh pine mushrooms of 1 Kp were washed with water and mixed with 0.4% citric acid and 0.05% surfactant (sucrose fatty acid ester and sorbitan fatty acid ester (product name 5pan20 and 5
The seeds were immersed in 80% ethanol containing a mixture of Pan85) in a ratio of 2:1:1, and the pressure was reduced at room temperature to allow this to penetrate into the tissue of the fruiting body.

After about 10 to 15 minutes, only the fruiting bodies were collected and homogenized in heated solution 5 containing 0.1% phytic acid, 0.1% vitamin C, and 0.3% sodium metaphosphate. I added it while doing so.

After adding all the ingredients, heat at 95°C or higher for 10 minutes, then add 4000
Continuous centrifugation was performed at rpm to obtain 5.2 t of first extract.

The precipitate was 0.3% saline solution containing o, i% soda carbonate5.
The mixture was extracted at 80° C. or higher for 20 minutes to obtain 4.7 tons of second extract.

The last remaining extraction residue is a citrate buffer solution with a pH of 4.0.
Add commercially available maserozyme (manufactured by Yakult Pharmaceutical Co., Ltd.: 2 g and protease YPSS (manufactured by Yakult Pharmaceutical Co., Ltd.) 59, shake at 70 rpm, and stir at 40 °C for 50 min.
After reacting for a minute, the mixture was centrifuged.

The first to third extracts were combined and concentrated to 2 tons using a high-temperature instant concentrator, decolorized using activated carbon and nylon 66 (100 mesh), and then concentrated again to obtain a 20 M extract.

Reference Example 2 Fresh pine mushrooms of 0.8 Kf and rhizomes of pine mushrooms of 0.2 Ky were washed with water, then immersed in 80% methanol containing the same amount of citric acid and surfactant as in Example 1, and heated at 40°C for 10 minutes. After being treated under reduced pressure, it was taken out, and heated solution 5 containing 0.3% sodium polyphosphate, 0.3% sodium citrate, and 0.1% vitamin C was added thereto while homogenizing.

After all addition, extraction was carried out at 90° C. or higher for 20 minutes to obtain 4.7 t of second extract.

Thereafter, the enzyme treatment was performed in the same manner as in Reference Example 1 to extract the third extract, and the first to third extracts were combined and concentrated and decolorized in the same manner as in Reference Example 1. (1) 200/ An extract of d was obtained.

Reference Example 3 Fresh pine mushrooms of 1 Kp were subjected to citric acid, alcohol immersion, reduced pressure treatment, metal removal treatment, and heat treatment in the same manner as in Reference Example 1 to obtain the first and second extracts, and the residue was adjusted to pH 4, Kuehn suspended in 0.1M citrate buffer (consisting of citric acid and sodium citrate)
0.3 g of acetone powder of exoenzyme produced by Eromyces nameko was added and reacted at 40° C. for 60 minutes with shaking at 7 rpm to obtain 2.8 t of a third extract.

The first to third extracts were combined, concentrated and decolorized in the same manner as in the first reference example to obtain an extract of 200 mA.

As described above, according to the present invention, mushroom tissues are destroyed in stages through different processing steps such as heat treatment, alkali treatment, and enzyme treatment, and extracts are obtained in each step. Since the extracts are combined, it is possible to achieve a much higher yield than 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 mushroom extract according to the method of the present invention is 85% compared to 22% of the conventional method. The advantages of the present invention are obvious.

Also, in terms of nutritional value, the mushroom extract produced by the method of the present invention has a water content of 48.3% and protein (NX6.
25) It has a composition of 18.1% fat, 0.1% carbohydrates, 1.8% fiber, and 11.5% ash, making it an extremely nutritious food.

In particular, according to the method of the present invention, it is possible to almost completely destroy the mushroom tissue and extract almost all the amino acid components contained in the mushroom. Contains various amino acids including all essential amino acids.

Using conventional methods, it is impossible to produce a mushroom extract containing such a large amount of so many types of amino acids.

Furthermore, according to the method of the present invention, it is possible to completely prevent mushrooms from turning black, producing off-flavors, and other quality changes that may occur during extract extraction, resulting in excellent mushrooms with a flavor similar to that of raw mushrooms. You can obtain high quality extract products.

The mushroom extract produced by the method of the present invention can be used as a mushroom soup by diluting it with water, adding appropriate seasonings such as mirin and salt, and adding vegetable pieces as needed, or it can be used alone. It can be used for a wide range of purposes, such as by mixing it with other seasonings or stock ingredients and using it as a type of stock ingredient.

Claims (1)

[Claims] 1. The raw material solid mushrooms are immersed in an alcoholic aqueous solution containing citric acid under reduced pressure, and then the raw material solid mushrooms are dropped into a vitamin C and metal chelating agent aqueous solution and heated.
Separate and extract the first extract, then heat the residue after extracting the first extract in a slightly alkaline saline solution with pH 8 to 9 to separate and extract the second extract, and then separate and extract the second extract. The residue after extracting the extract is brought into contact with an enzyme capable of disrupting the mushroom cell membrane to separate and extract a third extract, and the first, second, and third extracts are combined and concentrated. A method for producing a mushroom extract characterized by: