Mushroom extract and production method thereof

Abstract

To improve a flavor of mushroom extract.SOLUTION: A mushroom extract has a ratio of aspartate concentration to glutamate concentration (Asp:Glu ratio) in a range of 1:3 to 1:6. A ratio of the total amount of leucine, phenylalanine and lysin to the total amino amount is preferably 20% or more. The mushroom includes, for example, hackberry (Enokidake). The mushroom extract can be obtained by subjecting pretreated matter of mushroom fruit bodies to enzyme treatment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mushroom extract and a method for producing the same, and more particularly to a Flammulina mushroom extract and a method for producing the same. [Background technology]

[0002] Japan, with its large forest area and humid, warm climate, is well suited to the growth of mushrooms. For this reason, mushrooms have long been used as food in Japan, alongside vegetables. In recent years, mushrooms that are popular in the West, such as mushrooms, porcini mushrooms, and truffles, have also begun to be used. Edible mushrooms have a unique aroma and flavor, but because they have a relatively high water content and are soft, it is relatively difficult to transport them in a fresh, flavorful state. For this reason, they are often used in the form of dried goods, which allow for long-term storage and concentrate the aroma and flavor.

[0003] Dried shiitake mushrooms are especially popular in Japan as a dried food. Dried shiitake mushrooms soaked in water can be used in the same way as fresh shiitake mushrooms, and are also used to make shiitake "dashi" (soup stock). Dried shiitake mushrooms are a popular ingredient in dashi, along with bonito flakes, sardines, and dashi kelp.

[0004] However, while there are many types of fish and seaweed that are processed into bonito flakes, sardines, and dashi konbu, and these are produced and consumed in large quantities, it is safe to say that shiitake mushrooms are the only mushrooms that are widely used as dashi ingredients. Various seasoning ingredients in liquid, powder, and paste form are used by blending bonito flakes, sardines, and dashi konbu with other ingredients, but there are not many seasoning ingredients made with shiitake mushrooms. Although various mushrooms other than shiitake mushrooms grow wild and are cultivated in Japan, the reality is that mushrooms as a whole have not been widely used as seasoning ingredients.

[0005] There have been several reports of attempts to extract umami components from mushrooms other than shiitake mushrooms and use them as ingredients in foods and medicines. Patent documents 1, 2, 3, and 4 describe enoki mushroom extracts and methods for producing them.

[0006] However, the production process of mushroom extracts also concentrates flavor components that many consumers dislike, which has been pointed out as a problem: the extract lacks the "delicious taste" that fresh mushrooms have. As a method for solving this problem, Patent Document 5 describes a mushroom extract in which the substances that cause the characteristic mushroom odor have been reduced, and a method for producing the same. However, although this mushroom extract reduces the "mushroom odor," it is difficult to say that the "umami" of mushrooms has been improved. Consumers who do not particularly like mushrooms are likely to avoid such extracts. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 60-23391 [Patent Document 2] Japanese Patent Application Publication No. 60-23392 [Patent Document 3] Japanese Patent Application Publication No. 3-153631 [Patent Document 4] International Publication No. WO2013 / 172304 [Patent Document 5] Japanese Patent Publication No. 2022-81949 Summary of the Invention [Problem to be solved by the invention]

[0008] Even consumers who are not particularly fond of fish dishes such as sashimi or grilled fish often find dishes made with dashi stock made from dried bonito flakes or dried sardines delicious. This is because dashi stock made from dried bonito flakes or dried sardines has a unique, pleasant flavor that is difficult to detect when eating raw fish meat. It is known that this flavor is mainly produced by the composition of amino acids.

[0009] Similarly, if mushroom extracts can be made to have a delicious taste that cannot be obtained from ingredients or dishes made with raw or dried mushrooms, it is expected that the value of mushroom extracts will increase dramatically. [Means for solving the problem]

[0010] Therefore, aiming to create a "mushroom extract that tastes better than mushrooms," the present inventors produced mushroom extracts under various conditions and examined the flavor of the mushroom extracts to find a mushroom extract composition that would provide an extremely good flavor and a method for producing a mushroom extract that would achieve such a composition. As a result, they succeeded in selecting a mushroom extract in which the ratio of aspartic acid concentration to glutamic acid concentration (representing the glutamic acid concentration when the aspartic acid concentration is set to 1; hereinafter referred to as the "ratio Asp:Glu") falls within a specific range. Specifically, the present invention is as follows:

[0011] (Invention 1) A mushroom extract having a ratio of aspartic acid concentration to glutamic acid concentration (ratio Asp:Glu) in the range of 1:3 to 1:6. (Invention 2) The extract of Invention 1, wherein the ratio of the total content of leucine, phenylalanine, and lysine to the total amino acid content is 20 mass% or more. (Invention 3) The extract of Invention 1, wherein the mushrooms include Enoki mushroom. (Invention 4) 4. A method for producing a mushroom extract according to any one of Inventions 1 to 3, comprising the following steps: Step 1: A step of pretreating the fruiting bodies of mushrooms by one or more operations selected from compressing, cutting, crushing, freezing, and drying. Step 2: A step of adding an enzyme to a mushroom fruiting body suspension containing the pretreated mushroom fruiting bodies obtained in step 1 and water, and enzymatically treating the mushroom fruiting bodies. Step 3: A step of separating a liquid fraction from the mushroom fruiting body-containing suspension that has been subjected to step 2. (Invention 5) The production method of invention 4, wherein in step 2, one or more enzymes selected from chitinase, protease, papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, and amylase are added. (Invention 6) The manufacturing method of invention 4, wherein the mushrooms include Enoki mushrooms. (Invention 7) In the above step 1, the fruiting bodies of the mushrooms are freeze-dried, and the resulting freeze-dried product is pulverized. In the step 2, the mushroom fruiting body is treated with an enzyme containing at least a protease, In the step 3, the mushroom fruiting body-containing suspension obtained in the step 2 is filtered to separate a liquid fraction, and then the liquid fraction is concentrated, and the obtained concentrate is sterilized. Invention 4: Manufacturing method. [Effects of the Invention]

[0012] Surprisingly, the Asp:Glu ratio of the mushroom extract of the present invention is close to the ratio of aspartic acid to glutamic acid concentrations of 1:4 in tomatoes, which are considered to be the most delicious. The fact that the deliciousness is enhanced by increasing the Asp:Glu ratio to 1:4 even in mushroom extracts in which the aspartic acid concentration and the composition of amino acids other than glutamic acid involved in taste differ from those of tomatoes could not have been predicted by prior art. DETAILED DESCRIPTION OF THE INVENTION

[0013] [Mushroom extract] The present invention relates to a mushroom extract having a ratio of aspartic acid concentration to glutamic acid concentration (Asp:Glu ratio) in the range of 1:3 to 1:6. The Asp:Glu ratio is preferably in the range of 1:3 to 1:5, and more preferably in the range of 1:3.5 to 1:4.5. The Asp:Glu ratio is involved in the umami (deliciousness) of the mushroom extract of the present invention. To express a dominant umami flavor, the Asp:Glu ratio in the mushroom extract of the present invention must be in the range of 1:3 to 1:6, preferably in the range of 1:3 to 1:5, and more preferably in the range of 1:3.5 to 1:4.5.

[0014] The mushroom extract of the present invention may contain 20 amino acids involved in taste, including threonine (Thr), serine (Ser), asparagine (Asn), glutamine (Gln), glycine (Gly), alanine (Ala), proline (Pro), aspartic acid (Asp), glutamic acid (Glu), valine (Val), cystine (Cys), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), tryptophan (Trp), lysine (Lys), histidine (His), and arginine (Arg).

[0015] The mushroom extract of the present invention may further contain taurine, cystathionine, GABA, ornithine, anserine, etc. These amino acids are said not to be directly involved in the sensation of specific tastes.

[0016] The aspartic acid concentration refers to the proportion of aspartic acid in the total amount of amino acids contained in the mushroom extract of the present invention, and therefore does not depend on the nature (liquid or solid) of the mushroom extract itself, its concentration, dilution rate, or specifically the proportion of the solvent (e.g., water) added to the mushroom extract of the present invention.

[0017] The total amount of amino acids refers to the total mass of amino acids detected in the mushroom extract of the present invention, but for simplicity, it may be referred to as the total mass of the 20 amino acids involved in taste contained in the mushroom extract of the present invention, plus taurine, cystathionine, GABA, ornithine, and anserine. The same applies to the glutamic acid concentration described above. The same also applies to the "concentrations" of other amino acids in the mushroom extract of the present invention.

[0018] Threonine (Thr), serine (Ser), asparagine (Asn), glutamine (Gln), glycine (Gly), alanine (Ala), and proline (Pro) are typical amino acids that impart sweetness. In the present invention, threonine (Thr), serine (Ser), asparagine (Asn), glutamine (Gln), glycine (Gly), alanine (Ala), and proline (Pro) are referred to as "amino acids imparting sweetness." The total concentration of the amino acids imparting sweetness in the mushroom extract of the present invention is usually 20% by mass or more, typically 22% to 40% by mass, and more typically 24% to 35% by mass.

[0019] Aspartic acid (Asp) and glutamic acid (Glu) are typical amino acids that contribute to umami and sourness. In the present invention, aspartic acid (Asp) and glutamic acid (Glu) are referred to as "amino acids involved in umami and sourness." The total concentration of the amino acids involved in umami and sourness (aspartic acid (Asp) and glutamic acid (Glu)) in the mushroom extract of the present invention is usually 8% by mass or more, typically 9% to 15% by mass, and more typically 10% to 14% by mass.

[0020] Valine (Val), cystine (Cys), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), tryptophan (Trp), lysine (Lys), histidine (His), and arginine (Arg) are representative amino acids that contribute to bitterness. In the present invention, valine (Val), cystine (Cys), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), tryptophan (Trp), lysine (Lys), histidine (His), and arginine (Arg) are referred to as "bitterness-related amino acids." The total concentration of bitterness-related amino acids in the mushroom extract of the present invention is usually 30% by mass or more, typically 35% to 55% by mass, and more typically 40% to 50% by mass.

[0021] In the mushroom extract of the present invention, the concentration of glutamine (Gln) is preferably low, and more preferably the ratio of the concentration of glutamine (Gln) to the concentration of glutamic acid (Glu): Gln / Glu is less than 0.001.

[0022] Furthermore, the mushroom extract of the present invention has a relatively high total concentration of the major bitterness-related amino acids, leucine (Leu), phenylalanine (Phe), and lysine (Lys). The total concentration of leucine (Leu), phenylalanine (Phe), and lysine (Lys) in the mushroom extract of the present invention is generally 15% by mass or more, preferably 20% by mass or more, and more preferably 20% by mass or more and 25% by mass or less.

[0023] Mushrooms used as a raw material for the mushroom extract of the present invention are not limited as long as they are edible mushrooms, and examples thereof include enoki mushroom, nameko mushroom, kikurage mushroom, bunashimeji mushroom, maitake mushroom, oyster mushroom, mushroom, shiitake mushroom, matsutake mushroom, and edible mushrooms closely related to these.

[0024] The mushroom used in the present invention is preferably Flammulina velutipes. Flammulina velutipes is a small mushroom belonging to the Flammulinaceae family, and has the scientific name Flammulina velutipes. Flammulina velutipes is also called enoki, enokitake, nametake, namesugi, and saxifrage. In the present invention, a raw material containing a mixture of Flammulina velutipes and other edible mushrooms can also be used. In the present invention, a mushroom raw material containing preferably 50% by mass or more of Flammulina velutipes fruiting bodies, more preferably 60% by mass or more of Flammulina velutipes fruiting bodies, is used.

[0025] [Method of producing the mushroom extract of the present invention] The method of the present invention for producing a mushroom extract having a ratio of aspartic acid concentration to glutamic acid concentration in the range of 1:3 to 1:6 includes the following steps.

[0026] Step 1: A step of pretreating the fruiting bodies of mushrooms by one or more operations selected from compressing, cutting, crushing, freezing, and drying. Step 2: A step of adding an enzyme to a mushroom fruiting body suspension containing the pretreated mushroom fruiting bodies obtained in step 1 and water, and enzymatically treating the mushroom fruiting bodies. Step 3: A step of separating a liquid fraction from the suspension containing mushroom fruiting bodies that has been subjected to step 2.

[0027] (Process 1) The fruiting body treated in step 1 is the edible part of mushrooms, which is the above-ground part of naturally growing mushrooms and the part of artificially cultivated mushrooms that extends outside the medium. The fruiting body includes the cap, gills, and stalk.

[0028] The mushroom fruiting bodies used in step 1 may be fresh, dried, refrigerated, or frozen. Two or more types selected from fresh, dried, refrigerated, and frozen products may be mixed.

[0029] There are no restrictions on the equipment used for each of the compression, cutting, grinding, freezing, and drying operations in step 1, and various food processing tools can be used without restriction. For compression, for example, rollers or presses are used. For cutting or grinding, for example, cutters or mills are used. Grinding can be done either dry or wet. The size and granularity of the particles / powder after grinding are appropriately set taking into consideration handling ease and prevention of scattering. Freezing can be in the form of freeze-drying. For drying, for example, natural drying or air drying in a dryer can be used.

[0030] Step 1 may be combined with two or more operations selected from compressing, cutting, crushing, freezing, and drying. For example, in step 1, cut pieces of raw mushroom fruiting bodies are frozen, and then the frozen pieces are thawed and dried. Alternatively, in step 1, the mushroom fruiting bodies are freeze-dried, and the resulting freeze-dried pieces are crushed.

[0031] In step 1, operations are preferably performed to prevent excessive production of unpleasant or bitter components from the components contained in mushrooms. For example, cutting, crushing, and drying are preferably performed at a relatively low temperature so as not to cause so-called "burning." For example, cutting or crushing at or below room temperature, cold air drying, freeze-drying, or other techniques can be used.

[0032] Furthermore, by carrying out step 1 under mild conditions, the enzymes contained in the mushroom fruiting bodies themselves are not inactivated, and the efficiency of decomposing components contained in mushrooms in the subsequent step 2 can be increased.

[0033] Step 1 may be carried out batchwise or continuously. When carried out batchwise, several kg or more, preferably 5 kg or more, of mushrooms are usually used in one pretreatment.

[0034] The pretreatment in step 1 fragments the mushroom fruiting bodies and / or creates micropores and cracks, which increases the efficiency of the enzymatic treatment in the subsequent step 2.

[0035] (Process 2) There are no particular limitations on the solid content (mainly mushroom fruiting bodies) concentration of the mushroom fruiting body suspension used in step 2. In terms of agitation of the suspension, extract concentration, etc., generally 0.5 parts by mass or more, typically 0.8 to 10 parts by mass, and more typically 0.8 to 2 parts by mass of water is added per part by mass of mushroom fruiting bodies.

[0036] In step 2, the enzymes added to the suspension disrupt the cell walls of the mushroom fruiting bodies, releasing the flavor components inside the fruiting bodies into water. The enzymes added to the suspension and the enzymes contained in the cells of the mushroom analogues also decompose proteins and polysaccharides in the suspension, producing lower molecular weight flavor components, such as various amino acids and sugars.

[0037] In step 2, the temperature of the suspension is kept relatively low to prevent the activation of enzymes contained in the mushroom fruiting bodies themselves until the enzyme is added. This temperature control is effective in improving the reproducibility of the enzyme treatment in step 2 and achieving the desired amino acid composition.

[0038] In step 2, one or more enzymes selected from chitinase, protease, papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, and amylase are added to the suspension. Proteases are preferred as the enzymes. Enzyme preparations used in the food industry to adjust the flavor and texture of food ingredients can be used without limitation. Preferably, in step 2, the mushroom fruiting bodies are treated with enzymes containing at least a protease.

[0039] The combination of enzymes is selected depending on the mushroom species so that the ratio of Asp:Glu in the final extract reaches the desired range. The ratio of the total amount of leucine, phenylalanine, and lysine to the total amount of amino acids in the final extract can also be adjusted by the combination of enzymes. The temperature and pH of the suspension to which the enzymes are added are adjusted according to the optimal conditions for the added enzyme. The temperature of the suspension is generally maintained at 10°C or higher and 60°C or lower. Depending on the optimal conditions for each enzyme, a pH adjuster such as an acid, alkali, or buffer is added to the suspension. The pH of the suspension is generally adjusted to around 6.0, for example, 5.0 to 7.0. Depending on the type of enzyme, an organic solvent such as ethanol may be added to the suspension at a relatively low concentration.

[0040] (Step 3) In step 3, the mushroom fruiting body-containing suspension obtained in step 2 is separated into a solid fraction and a liquid fraction using various types of filtration equipment or filters, and the liquid fraction is recovered as a stock extract. The resulting stock extract is then subjected to post-treatments such as enzyme inactivation treatments such as heating, concentration, re-filtration, and sterilization, as necessary. In this manner, the mushroom extract of the present invention is produced. Preferably, in step 3, the mushroom fruiting body-containing suspension obtained in step 2 is filtered to separate the liquid fraction, and then the liquid fraction is concentrated and the resulting concentrate is sterilized. In this case, the liquid fraction is re-filtered before or after concentration or sterilization to remove foreign matter and solids generated during the concentration or sterilization treatment, thereby homogenizing the product.

[0041] The mushroom extract of the present invention may be in a liquid or solid form, or may be in a semi-solid (paste) form. The solid mushroom extract of the present invention may be in various forms such as powder, granules, pellets, cubes, and irregular lumps.

[0042] The mushroom extract of the present invention can be used as a seasoning, a supplementary ingredient for processed foods, an ingredient for health foods, etc. Antioxidants, flavorings, colorants, etc. can be added to the mushroom extract of the present invention depending on the intended use. The mushroom extract of the present invention can be filled into an appropriate container, packaged, and distributed as a product.

[0043] [effect] The mushroom extract of the present invention contains aspartic acid and glutamic acid, which are amino acids responsible for sweetness, in a balanced ratio of Asp:Glu ranging from 1:3 to 1:6. The mushroom extract of the present invention exhibits a umami flavor that is popular with consumers due to the combined action of the amino acids responsible for sweetness, present at such a specific concentration ratio, and other amino acids involved in taste.

[0044] The mushroom extract of the present invention is useful as a seasoning, a food additive, a processed food ingredient, and the like. [Example]

[0045] The fruiting bodies of Enoki mushrooms cultivated under the same conditions in a single cultivation facility in Nagano Prefecture and harvested on the same day were used in the following Example 1, Comparative Example 1, and Comparative Example 2.

[0046] [Example 1] In Example 1, an enoki mushroom extract, which is an example of the product of the present invention, was produced through the following production process.

[0047] (Step 1) 2 kg of the above-mentioned Flammulina velutipes fruiting bodies were freeze-dried and pulverized.

[0048] (Step 2) 90 parts by mass of pure water was added to 100 parts by mass of the pulverized material obtained in Step 1 and stirred to produce a suspension of Enoki mushroom fruiting bodies. The suspension was transferred to a container equipped with a magnetic stirrer, and once the temperature of the suspension stabilized at 25°C, a commercially available food-grade enzyme preparation (protease manufactured by Amano Enzyme Inc.) was added. The temperature inside the container was maintained at 25°C, and the pH of the suspension was maintained at 5.7, and the enzyme-containing suspension was stirred for 4 hours.

[0049] (Step 3) The suspension was then removed from the vessel and passed through a mesh filter to separate the liquid fraction as a raw extract. This raw extract was then heated and concentrated, and further filtered to remove fine impurities, resulting in a syrup-like Enoki mushroom extract.

[0050] The obtained enoki mushroom extract was subjected to amino acid analysis. An amino acid analyzer L-8900BH manufactured by Hitachi High-Technologies Corporation was used for the analysis. The results are shown in Table 1. In Table 1, "concentration (%)" indicates the mass ratio (%) of each amino acid to the total mass of the 25 amino acids listed in Table 1.

[0051] [Comparative Example 1] In Comparative Example 1, a fresh enoki mushroom was directly treated with an enzyme to produce an enoki mushroom extract.

[0052] First, 2 kg of the above-mentioned Enoki mushroom fruiting bodies were directly crushed into small pieces of the same size as the crushed fruiting bodies obtained in step 1 of Example 1.

[0053] (Step 2) The obtained pulverized material was treated in the same manner as in step 2 of Example 1 to produce a suspension, which was then subjected to an enzyme treatment.

[0054] (Step 3) Thereafter, the same treatment as in step 3 of Example 1 was carried out to obtain a syrup-like Enoki mushroom extract.

[0055] The amino acid analysis of the obtained Enoki mushroom extract was carried out under the same conditions as in Example 1. The results are shown in Table 1.

[0056] Comparative Example 2 In Comparative Example 2, the Enoki mushroom was treated with hot water without using any enzymes to produce a pure extract.

[0057] First, 2 kg of the above-mentioned Enoki mushroom fruiting bodies and 1.8 kg of pure water (90 parts by mass of pure water per 100 parts by mass of fruiting bodies) were mixed. The resulting mixture was put into a mixer to produce a suspension of Enoki mushroom fruiting bodies and water.

[0058] The suspension was transferred to a cooking kettle and heated to boiling at normal pressure for 60 minutes. The suspension was then naturally cooled to room temperature and filtered to separate a syrupy liquid fraction from the suspension. The amino acid analysis of the resulting liquid was performed under the same conditions as in Example 1. The results are shown in Table 1.

[0059] [Example 2] A syrup-like Enoki mushroom / Bunashimeji extract was prepared using the same procedure as in Example 1, except that 30% by mass of the Enoki mushroom raw material used in Example 1 was replaced with the fruiting bodies of Bunashimeji mushrooms from Nagano Prefecture.

[0060] Amino acid analysis of the obtained Enoki mushroom / Bunashimeji extract was carried out under the same conditions as in Example 1. The results are shown in Table 1.

[0061] [Example 3] A syrup-like enoki mushroom / oyster mushroom extract was prepared using the same procedure as in Example 1, except that 10% by mass of the enoki mushroom raw material used in Example 1 was replaced with fruiting bodies of oyster mushrooms from Nagano Prefecture.

[0062] The resulting Enoki mushroom / oyster mushroom extract was subjected to amino acid analysis under the same conditions as in Example 1. The results are shown in Table 1.

[0063] [evaluation] The five extracts of Examples 1, 2, and 3, and Comparative Examples 1 and 2 were diluted with 10 times the amount of pure water to prepare samples. Each sample was tasted by 10 monitors. Each monitor rated the flavor of the sample as "good" or "bad." The number of monitors who rated each example as "good" is shown in Table 1.

[0064] As a result of the evaluation, it was confirmed that the mushroom extracts produced in Examples 1, 2 and 3 had a good flavor.

[0065] It was surprising that Examples 1, 2, and 3 were rated as having good flavor, even though the total concentration of the bitterness-related amino acids leucine, phenylalanine, and lysine was higher than in Comparative Examples 1 and 2. The reason for this is unclear, but it is possible that Examples 1, 2, and 3 have a concentration balance (ratio Asp:Glu) of aspartic acid and glutamic acid, which are amino acids involved in umami and sourness, close to 1:4, which gives them a flavor similar to the deliciousness of high-quality tomatoes, and it is speculated that this flavor works in combination with the moderate bitterness to produce a distinctive deliciousness.

[0066] [Table 1] [Industrial Applicability]

[0067] The present invention can expand the uses of mushrooms as seasonings and processed foods. It is expected that the present invention can provide new commercial materials to the food market and further expand the mushroom market.

Claims

1. A mushroom extract having a ratio of aspartic acid concentration to glutamic acid concentration (ratio Asp:Glu) in the range of 1:3 to 1:

6.

2. The extract according to claim 1, wherein the total content of leucine, phenylalanine, and lysine is 20% by mass or more relative to the total amino acid content.

3. The extract of claim 1 , wherein the mushrooms include Enoki mushroom.

4. A method for producing the mushroom extract according to any one of claims 1 to 3, comprising the following steps: Step 1: A step of pretreating the fruiting bodies of mushrooms by one or more operations selected from compressing, cutting, crushing, freezing, and drying. Step 2: A step of adding an enzyme to a mushroom fruiting body suspension containing the pretreated mushroom fruiting bodies obtained in Step 1 and water, thereby enzymatically treating the mushroom fruiting bodies. Step 3: Separating a liquid fraction from the mushroom fruiting body-containing suspension obtained in Step 2.

5. 5. The method according to claim 4, wherein in step 2, one or more enzymes selected from chitinase, protease, papain, glucanase, cellulase, hemicellulase, pectinase, lipase, peptidase, and amylase are added.

6. The method of claim 4, wherein the mushrooms include Enoki mushrooms.

7. In the above step 1, the fruiting bodies of the mushrooms are freeze-dried, and the resulting freeze-dried product is pulverized. In the step 2, the mushroom fruiting body is treated with an enzyme containing at least a protease, In the step 3, the mushroom fruiting body-containing suspension obtained in the step 2 is filtered to separate a liquid fraction, and then the liquid fraction is concentrated, and the obtained concentrate is sterilized. The method of claim 4.

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