Food property improver, its manufacturing method, and food containing the same

Abstract

Provided are a food property improver containing as an active ingredient a composition made of components contained in mushrooms, a method for producing the same without using an alkaline solvent, and a food containing the food property improver. [Solution] The food property improver of the present invention is characterized by containing, as an active ingredient, a mushroom cell wall enzymatic decomposition extract, which is an extract obtained by decomposing mushroom cell wall components with biological enzymes. The food of the present invention is a food containing the food property improver of the present invention. And the method of producing the food property improver of the present invention is characterized by including the step of treating mushrooms with biological enzymes to decompose and extract the cell wall components.

Description

[Technical Field]

[0001] The present invention relates to a food property improver, a method for producing the same, and a food containing the same. [Background technology]

[0002] Mushrooms are produced throughout Japan, including Nagano Prefecture, as a useful biological resource that can be eaten either as food or to extract and consume functional components that are effective in maintaining or improving health.

[0003] In addition, components extracted from mushrooms are known to contain other industrially useful components, such as chitin and cellulose, which can be used as fiber resources, and antifreeze protein (AFP). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5881118 Summary of the Invention [Problem to be solved by the invention]

[0005] Antifreeze proteins are proteins that contribute to life support in living organisms, primarily by preventing freezing and ice recrystallization, and are found in fish, insects, plants, etc., and, as mentioned above, also in mushrooms. Meanwhile, Patent Document 1 (Patent Publication No. 5881118) describes an invention for an ice crystallization inhibitor whose active ingredient is xylomannan, a polysaccharide extracted by treating basidiomycetes (mushrooms) with alkali, which has the same ice crystallization inhibitory activity as antifreeze proteins and has a cryoprotective effect.

[0006] However, when alkaline solvents are used to extract components that can be used in food, such as components with antifreeze activity, it is generally necessary to remove the alkaline substance by neutralization or other methods, which makes the process complicated and some consumers may be reluctant to use alkaline substances, so there are issues with extraction methods using alkaline solvents. [Means for solving the problem]

[0007]

[0003] Against this background, the present inventors have conducted research into the further industrial applicability of components contained in mushrooms. In the course of this research, they have discovered a further problem with extraction methods using alkaline solvents, as it is believed that under harsh conditions such as those using alkaline solvents, some components contained in mushrooms may undergo structural changes, resulting in the loss of some useful components. As a result of further research, the present inventors have obtained a new mushroom-derived composition extracted using a specific method that does not use alkaline solvents but can solve the problems associated with using alkaline solvents. They have also discovered that this composition has ice crystallization inhibitory activity and an unknown useful effect of improving the physical properties of food, thereby completing the present invention.

[0008] Specifically, the present invention aims to provide a food property improver whose active ingredient is a composition made from components contained in mushrooms, a method for producing the same without using alkaline solvents, and foods containing the food property improver.

[0009] The present invention solves the above problems by the solution means described below as one embodiment.

[0010] That is, the food property improver according to the present invention contains, as an active ingredient, an extract obtained by decomposing mushroom cell wall components using enzymes of biological origin.

[0011] The biological enzyme may be an extract extracted from a fungus or a mixture of two or more such extracts, containing one or more enzymes capable of decomposing and extracting the cell wall components in the hot water-insoluble fraction of the mushroom. Furthermore, the biological enzyme may contain at least two enzymes, chitinase and β-glucanase. The fungus may be a fungus of the genus Trichoderma or Irpex.

[0012] The mushrooms may include one or more mushrooms selected from the genus Flammulina, Hypsizygus, Lyophyllum, Tricholoma, Pleurotus, Agaricus, Grifola, Pholiota, Lentinula, Ganoderma, and Auricularia.

[0013] Furthermore, the food according to the present invention is a food to which the food property improver according to the present invention is blended.

[0014] The method for producing a food property improver according to the present invention is characterized by comprising a step of treating mushrooms with an enzyme of biological origin to decompose and extract cell wall components.

[0015] In the above step, the mushrooms can be treated with the biological enzyme under acidic conditions. As the mushrooms, a hot-water-insoluble fraction that has been previously treated with hot water can be used.

[0016] The biological enzymes may be an extract containing at least two enzymes, chitinase and β-glucanase, extracted from fungi, or may be an extract extracted from fungi of the genus Trichoderma or Irpex, or a mixture of two or more of such extracts.

[0017] The mushrooms may include one or more mushrooms selected from the genus Flammulina, Hypsizygus, Lyophyllum, Tricholoma, Pleurotus, Agaricus, Grifola, Pholiota, Lentinula, Ganoderma, and Auricularia. [Effects of the Invention]

[0018] According to the present invention, the effect of improving the physical properties of food can be obtained by using, as an active ingredient, an enzymatically decomposed extract of mushroom cell walls obtained by decomposition and extraction using enzymes of biological origin, without using an alkaline solvent. [Brief explanation of the drawings]

[0019] [Figure 1] FIG. 1 is a flow chart showing one embodiment of a method for producing a food property improver according to the present invention. [Figure 2] FIG. 2 is a microscopic image of ice crystals from Example 2 (Flamellipod velutipes). [Figure 3] FIG. 3 is a histogram of ice crystal particle area for Example 2 (Flamellipod velutipes). [Figure 4] FIG. 4 is a histogram of ice crystal particle area for Example 2 (Bunashimeji mushroom). [Figure 5] FIG. 5 is a histogram of ice crystal particle area for Example 2 (Pleurotus eryngii). [Figure 6]FIG. 6 is a histogram of ice crystal particle area for Example 2 (Maitake mushroom). [Figure 7] 7A and 7B are graphs showing the physical properties of the chawanmushi according to Example 3, where FIG. 7A shows the gel strength and FIG. 7B shows the gel elasticity. [Figure 8] FIG. 8 is a graph showing the physical properties of the kamaboko according to Example 4, and shows the jelly strength. DETAILED DESCRIPTION OF THE INVENTION

[0020] In the present invention, "mushroom" refers to a group of fungi that form fruiting bodies and mycelium among basidiomycetes and ascomycetes. Although the fruiting body structure is sometimes referred to as a mushroom in common usage, here, it is defined as above.

[0021] The food property improver according to the present invention contains, as an active ingredient, an extract of mushroom cell walls enzymatically decomposed, which is an extract obtained by decomposing mushroom cell wall components with enzymes of biological origin.

[0022] In addition to its ice crystallization inhibitory activity, the physical properties of foods that can be improved by this agent include the ability to adjust the strength of gel foods to improve their texture.In other words, for gel foods with a relatively high moisture content (e.g., moisture content of 60% or more), such as chawanmushi (savory egg custard) and pudding, the agent improves gel strength and reduces gel elasticity, increasing smoothness and forming a moderately firm gel.On the other hand, for gel foods with a relatively low moisture content (e.g., moisture content of 40% or less), such as kamaboko (fish paste) and sausage, the agent reduces jelly strength and increases juiciness, resulting in suitable physical properties.

[0023] The active ingredient of this agent, the mushroom cell wall enzymatically hydrolyzed extract, is an extract obtained by decomposing and extracting mushroom cell wall components using enzymes (commonly referred to as "cell wall-lytic enzymes") that degrade cell wall components derived from living organisms. Mushroom cell walls contain proteins that can be extracted with hot water, but their basic components are hot-water-insoluble polysaccharides, including chitin, β-glucan (β-1,3-1,6-glucan), and other polysaccharides, such as mannose, galactose, xylose, glucose, and rhamnose. The mushroom cell wall enzymatically hydrolyzed extract is considered to be a composition composed of multiple substances, including hydrolyzed or partially hydrolyzed products of these polysaccharides. However, its composition varies depending on the type of enzyme source organism, the type of mushroom to be extracted, and the enzymatic hydrolysis conditions, making it impossible to identify the product by its composition. However, since the mushroom cell wall enzymatically hydrolyzed extract obtained from the hot-water-insoluble fraction, from which the hot-water-soluble components have been removed, exhibited the desired effect of improving the physical properties of foods, it can be said that at least the hot-water-soluble components are not essential components.

[0024] The method for producing a mushroom food property improver according to the present invention is characterized by the step of treating mushrooms with biological enzymes to decompose and extract cell wall components. This step makes it possible to obtain a mushroom cell wall enzymatically decomposed extract, which is the essential active ingredient of the food property improver according to the present invention. Hereinafter, one embodiment of the method for producing a food property improver according to the present invention will be described with reference to the flowchart in Figure 1. The resulting mushroom cell wall enzymatically decomposed extract, as well as the food property improver according to the present invention, which contains the extract as an active ingredient, will also be described.

[0025] First, mushrooms are prepared as raw materials. The mushrooms may be fruiting bodies, mycelia, or cultures that do not form these organs (S101). Alternatively, a combination of these parts may be used. This is because the mushroom cell wall enzymatically hydrolyzed extract is derived from mushroom cell wall components, and fruiting bodies, mycelia, and cultures are all composed of mycelial cells with cell walls surrounding them.

[0026] Therefore, for example, commercially available edible mushrooms can be used as the raw mushroom material. Alternatively, mushrooms cultivated by known methods using a fungal bed or the like can be used. For example, in so-called fungal bed cultivation, a seed culture is inoculated into a medium (fungal bed) combining a base material such as sawdust, corncob, or sorghum with nutrients such as bran or okara, and cultured to obtain mycelium and fruiting bodies. In liquid culture, a seed culture is inoculated into a liquid medium containing a carbon source, a nitrogen source, inorganic substances, and other necessary nutrients that can be assimilated by the fungal strain, and a culture, mycelium, or fruiting bodies can be obtained by known shaking culture, aeration and agitation culture, or soil culture. Mycelium and fruiting bodies can be used in the raw state, crushed or ground form, or dried or dried and crushed form.

[0027] Furthermore, a hot-water-insoluble fraction that has been pre-treated with hot water can be suitably used as the raw mushroom material (S102, S103). The mushroom cell wall enzymatic hydrolysis extract is derived from mushroom cell wall components that can be hydrolyzed and extracted using biological enzymes, and most of these components are hot-water-insoluble and cannot be extracted with hot water. Therefore, for example, the residue of hot-water extraction of mushrooms that have been hot-water treated for the purpose of utilizing the hot-water-soluble components is suitable as a raw mushroom material because it has essentially removed most of the unnecessary hot-water-soluble components and concentrated the hot-water-insoluble components. Furthermore, given that such residue of hot-water extraction of mushrooms has traditionally been discarded, it is economically preferable and easily available, making it suitable for use.

[0028] In the case of fresh mushrooms, for example, most of the hot-water-soluble components can be removed by repeatedly boiling them in hot water at approximately 100°C for two hours or more (e.g., two or three times). Dried mushrooms can also be treated in the same way after being rehydrated. The water used for the hot-water treatment can be tap water or other water itself, or an aqueous solution in which solutes are dissolved or an aqueous dispersion in which dispersoids are dispersed. However, since hot-water-insoluble components may be dissolved depending on the pH range, water in the neutral range (6.0≦pH≦8.0) can generally be used. The solid residue recovered after the hot-water treatment is the hot-water-insoluble fraction (S103).

[0029] The type of mushroom used as the raw material is not particularly limited, but may include one or more mushrooms selected from the genus Flammulina, Hypsizygus, Lyophyllum, Tricholoma, Pleurotus, Agaricus, Grifola, Pholiota, Lentinula, Ganoderma, and Auricularia. These include mushrooms distributed for consumption, are easy to obtain, and have established, reliable cultivation techniques, making them easy to handle.

[0030] More specifically, mushrooms belonging to these groups include enokitake (Flammulina velutipes), buna-shimeji (Hypsizygus marmoreus), hon-shimeji (Lyophyllum shimeji), matsutake (Tricholoma matsutake), oyster mushroom (Pleurotus ostreatus), king oyster mushroom (Pleurotus eryngii), shiitake mushroom (Agaricus bisporus), maitake mushroom (Grifola frondosa), nameko mushroom (Pholiota microspora), shiitake mushroom (Lentinula edodes), Ganoderma lucidum, and wood ear mushroom (Auricularia auricula-judae).

[0031] To produce an enzymatically decomposed extract of mushroom cell walls, such mushrooms are treated with enzymes of biological origin to decompose and extract cell wall components (S104).

[0032] The biological enzyme may be one or more fungal enzymes, and more specifically, an extract containing one or more enzymes capable of decomposing and extracting cell wall components in the hot water-insoluble fraction of mushrooms, extracted from fungi, or a mixture of two or more such extracts may be used. The purification step for the extract is not limited as long as it is purified to an extent that it can exhibit enzymatic activity, but it may also be an extract in which a specific enzyme is isolated.

[0033] Enzymes that can decompose and extract cell wall components in the hot water-insoluble fraction of mushrooms include chitinase, a chitin-degrading enzyme, and β-glucanase, a β-glucan-degrading enzyme consisting of β-1,3-glucanase, which cleaves β-1,3-glucosidic bonds, and β-1,6-glucanase, which cleaves β-1,6-glucosidic bonds.

[0034] Fungi are known as organisms that produce enzymes that decompose these cell wall components (commonly referred to as "cell wall-lytic enzymes"). For example, enzymes extracted from fungi of the genus Trichoderma or Irpex are commercially available or known products used in academic research, and are suitable for use because of their ease of availability and ease of handling. Examples that can be used include "Usukizyme," an enzyme derived from Trichoderma sp. manufactured by Kyowa Chemical Industry Co., Ltd.; "Chitinase TV-1," an enzyme derived from Trichoderma sp. manufactured by Kyowa Chemical Industry Co., Ltd.; and "NK-1," an enzyme derived from the NK-1 strain of Irpex lacteus, a well-known white-rot fungus used in academic research.

[0035] In the enzyme treatment (S104), an enzyme solution is added to the raw mushrooms (or, of course, the mushrooms can be added to the enzyme solution), and the mixture is maintained at the optimum temperature and pH range for the enzyme for a predetermined time, thereby dissolving the cell walls and allowing the cell wall components to be decomposed and extracted. The optimum temperature conditions are approximately 40±5°C and an acidic pH condition of approximately 4.5±0.5, but decomposition and extraction are possible outside these ranges, although the decomposition ability is inferior. For example, decomposition and extraction using a solvent in the neutral range (6.0≦pH≦8.0), such as tap water, is also possible.

[0036] The solvent for the enzyme solution can be an aqueous solution adjusted to the above-mentioned optimum pH range, unadjusted water, or the like. The acid substance added to adjust the acidity to the optimum range is not particularly limited, and examples of the acid substance that can be used include inorganic acids such as hydrochloric acid and organic acids such as acetic acid, phosphoric acid, citric acid, malic acid, oxalic acid, lactic acid, and gluconic acid. In practice, however, acids such as acetic acid, which are used in food and do not necessarily need to be removed by neutralization or the like after enzyme treatment, can be preferably used. Note that adjusting the enzyme solution to an acidic state can also be expected to provide an antibacterial effect during enzyme treatment.

[0037] The concentration of the enzyme in the enzyme solution is, for example, preferably 0.1 w / v% or more, more preferably 0.2 w / v% or more, more preferably 0.3 w / v% or more, more preferably 0.4 w / v% or more, and more preferably 0.5 w / v% or more in the case of an enzyme derived from Irpex fungi. Also, in the case of an enzyme derived from Trichoderma fungi, for example, it is preferably 0.05 w / v% or more, more preferably 0.06 w / v% or more, more preferably 0.07 w / v% or more, more preferably 0.08 w / v% or more, more preferably 0.09 w / v% or more, and more preferably 0.1 w / v% or more.

[0038] If the conditions are within the optimum range or equivalent, a 24-hour reaction will be sufficient to decompose and extract the cell wall components. The reaction may be carried out by standing or shaking.

[0039] The enzymatic treatment can produce an enzymatically decomposed extract of mushroom cell walls, which is the essential active ingredient of the food property improver of the present invention. The reaction solution (extract) after enzymatic treatment can be used as the active ingredient as is, or, for example, when an enzyme solution adjusted to an acidic state is used, the acidic substances can be removed by known methods such as neutralization. Alternatively, a relatively high molecular weight fraction composed mainly of polysaccharides, which are the main components of the enzymatically decomposed cell walls, can be separated and recovered from the reaction solution (extract) (S105). The high molecular weight fraction can be recovered by various known methods, such as fractionation methods such as dialysis, precipitation methods using solvents such as ethanol, methanol, or acetone, methods using organic solvents other than these solvents, and ultrafiltration.

[0040] As explained above, a particularly high-concentration, high-quality mushroom cell wall enzymatically decomposed extract can be obtained by enzymatically treating a hot water-insoluble fraction of mushrooms with a fungal cell wall-digesting enzyme under acidic conditions and then precipitating and recovering polymers from the resulting enzymatic reaction solution (extract). This can then be formulated as an active ingredient in any desired form (S106). That is, it can be solidified into any desired form, such as a powder, granules, or tablet. The solidification method is not particularly limited, and various known methods can be used, such as drying and powdering the mushroom cell wall enzymatically decomposed extract using standard methods such as spray drying or freeze drying, or solidifying the mushroom cell wall enzymatically decomposed extract into a powder or granules by adsorbing or supporting it on an excipient. Alternatively, the mushroom cell wall enzymatically decomposed extract can be dissolved or dispersed in a liquid such as water to prepare a liquid formulation such as a solution, dispersion, or concentrate. In addition to these excipients and binders used in the formulation, additives for preventing or suppressing quality deterioration and other additives may be added to the active ingredient (mushroom cell wall enzymatically decomposed extract) to the extent that the object of the present invention can be achieved, and used as a food property improver.

[0041] The food property improver of the present invention is believed to be able to extract a variety of useful polysaccharides without inactivating them by decomposing and extracting mushroom cell wall components using a biological enzyme, due to a relatively mild decomposition reaction by the enzyme, compared to extraction under harsh conditions using, for example, an alkaline solvent. As a result, in addition to its antifreeze activity, the agent improves the physical properties of foods that cannot be obtained by extraction using an alkaline solvent, etc., by adjusting the hardness of gelled foods to improve texture, i.e., for gelled foods with a relatively high moisture content, such as chawanmushi (savory egg custard) and pudding, it improves gel strength and suppresses gel elasticity to increase smoothness and form a moderately firm gel, while for gelled foods with a relatively low moisture content, such as kamaboko (fish paste) and sausage, it suppresses jelly strength and increases juiciness, thereby achieving favorable physical properties.

[0042] In addition, according to the manufacturing method of this agent, the cell wall components of mushrooms can be easily decomposed and extracted by simply immersing and holding the raw mushrooms in an enzyme solution.Compared to extraction using alkaline solvents, etc., the extraction can be completed very easily and in a short period of time, and an extract in a state that can be used in food can be obtained, which also has a high level of reliability in terms of food safety. [Example]

[0043] Commercially available edible mushrooms, such as enokitake, bunashimeji, king oyster mushroom, and maitake mushroom, were cut into appropriate sizes, and 300 g of these mushrooms were added to 1000 mL of water and heated at 100°C for 0.5 hours (i.e., boiled for 0.5 hours). The solids were then filtered off, and the resulting solid residue was subjected to the same hot water treatment five times to obtain a residue that was a hot water-insoluble fraction.

[0044] Next, the enzyme "NK-1" derived from Irpex lacteus NK-1 (extracted and prepared by the inventors), the enzyme "chitinase TV-1" derived from Trichoderma sp. (manufactured by Kyowa Kasei Co., Ltd.) (hereafter referred to as "TV-1"), or the enzyme "Uskizyme" derived from Trichoderma sp. (manufactured by Kyowa Kasei Co., Ltd.) (hereafter referred to as "UZ") were added to a 0.05% aqueous acetic acid solution to prepare enzyme solutions containing 0.5 w / v% NK-1, 0.05 w / v% TV-1, and 0.1 w / v% UZ, respectively. Next, 30 mL of each enzyme solution was added to 0.5 g of the hot water-insoluble fraction from each mushroom, and the mixture was incubated at 40°C for 24 hours to obtain reaction solutions (extracts). The reaction solution (extract) was then dialyzed using a dialysis membrane (Thermo Fisher Scientific, MWCO 3500) and concentrated using a rotary evaporator to obtain a high molecular weight fraction. In this way, a hot water-insoluble enzyme-treated high molecular weight fraction (hereinafter simply referred to as "enzyme-treated high molecular weight fraction") was obtained as Example 1.

[0045] Separately from the enzyme treatment, 30 mL of 15 w / v% aqueous potassium hydroxide solution was added to 0.5 g of the hot water-insoluble fraction of each mushroom, and the mixture was heated at 110°C for 2.5 hours. The solids were then filtered off, and the resulting solid residue was subjected to the same alkali treatment three times. The extracts thus obtained were mixed. The extracts were then neutralized with acetic acid, dialyzed using a dialysis membrane (Thermo Fisher Scientific, MWCO 3500), and concentrated using a rotary evaporator to obtain high molecular weight fractions. In this way, alkali-treated high molecular weight fractions of the hot water-insoluble fractions of each mushroom (hereinafter simply referred to as "alkali-treated high molecular weight fractions") were obtained as Reference Example 1. [Example]

[0046] [Verification of antifreeze activity] The ice crystal growth inhibitory activity was examined using the sucrose sandwich method. The enzyme-treated high-molecular-weight fractions of each mushroom obtained in Example 1, the alkali-treated high-molecular-weight fraction obtained in Reference Example 1, and polyethylene glycol (molecular weight 3400, manufactured by Tokyo Chemical Industry Co., Ltd.) (hereinafter referred to as "PEG") as a comparative example were dissolved in 23 w / v% sucrose solution to a concentration of 1 mg / mL. 10 μL of each solution was sandwiched between two cover glasses and, under a microscope equipped with a cooling stage, cooled to -20°C at -20°C / min, held for 30 seconds, then heated to -6°C at 20°C / min and held there. Ice crystals were observed 0, 10, 20, 30, and 40 minutes after reaching -6°C. In the observed ice crystal images, the greater the number of ice crystal particles and the smaller the individual ice crystal particles, the greater the inhibitory activity against ice crystal growth and ice recrystallization (ice crystal growth inhibitory activity).

[0047] Figure 2 shows the ice crystal images of the UZ-treated high-molecular-weight fraction of enokitake mushroom, the alkali-treated high-molecular-weight fraction of enokitake mushroom, and the PEG solution. As shown in Figure 2, in all solutions, the average size of each ice crystal particle increases over time, and ice crystal growth and ice recrystallization tend to progress. However, in the PEG solution, the ice crystal particles become particularly large, and the number of ice crystal particles decreases, resulting in noticeable gaps. In contrast, in the UZ-treated high-molecular-weight fraction solution, as in the alkali-treated high-molecular-weight fraction solution, the ice crystal particles do not increase in size and the gaps between the ice crystals are barely noticeable, clearly suppressing (inhibiting) ice crystal growth and ice recrystallization. Similarly, clear ice crystal growth inhibitory activity was confirmed compared to PEG for examples of mushrooms other than enokitake mushrooms and enzymes other than UZ (not shown).

[0048] Figures 3 to 6 show histograms of ice crystal particle area after 40 minutes. Of these, Figure 3 shows histograms for the enzyme-treated high-molecular-weight fraction, alkali-treated high-molecular-weight fraction, and PEG solution for Enokitake mushroom, Figure 4 shows Bunashimeji mushroom, Figure 5 shows Pleurotus eryngii, and Figure 6 shows Maitake mushroom. The same data is shown for the PEG solution. As shown in Figures 3 to 6, for all mushrooms, the enzyme-treated high-molecular-weight fraction solution, like the alkali-treated high-molecular-weight fraction solution, contained more ice crystal particles than the PEG solution, and the majority of the ice crystal particles were smaller in area.

[0049] From the above, it can be seen that the cell wall enzyme-decomposed extract has almost the same ice crystal growth inhibitory activity as the alkali-treated extract, and because it can suppress (inhibit) ice crystal growth and ice recrystallization, it can also be used as a substitute for the alkali-treated extract. On the other hand, as shown in the following examples, the cell wall enzyme-decomposed extract also has properties that are suitable for improving the physical properties of foods, which the alkali-treated extract does not have. [Example]

[0050] [Verification of the effect of improving food properties] Using the enzyme-treated high molecular weight fraction of enokitake mushroom obtained in Example 1 or the alkali-treated high molecular weight fraction of enokitake mushroom obtained in Reference Example 1, or without these as a comparative example, chawanmushi was produced with the formulation shown in Table 1. Following the usual method for producing chawanmushi, the ingredients in each example were mixed and filled into a container, steamed for about 20 minutes, and then left to cool at room temperature to obtain chawanmushi.

[0051] The chawanmushi was stored overnight in a refrigerator at 4°C and then the following physical properties were measured.

[0052] (setting) Measuring equipment: Creep meter (Yamaden, RE2-33005C) Measurement range (horizontal range x vertical range): φ15mm x 10mm Number of measurement samples: 3 samples for each example Measurement conditions: Plunger; φ8mm cylinder Compression penetration speed: 10 mm / sec Setting clearance: 30% (30mm) of the thickness of the measurement sample

[0053] (Gel strength (gel hardness)) With the above settings, the load (N) applied when the plunger was pressed from above into the surface of the chawanmushi was measured as the gel strength (gel hardness), and the results were expressed as the average of three samples.

[0054] (gel elasticity) With the above settings, the plunger was compressed and penetrated from above into the surface of the chawanmushi, and the length (distance) (mm) that the chawanmushi surface returned upward was measured as the elasticity of the gel, and the results were expressed as the average of three samples.

[0055] [Table 1]

[0056] Figure 7A shows gel strength (gel hardness), and Figure 7B shows gel elasticity. As shown in Figures 7A and 7B, in Examples 3-1 to 3-3, in which various enzyme-treated high molecular weight fractions were added, gel strength was improved and gel elasticity was suppressed compared to Comparative Example 3-1, in which no enzyme-treated high molecular weight fractions were added. Applying this to the physical properties of chawanmushi suggests that more water is retained and excellent gelling ability is exhibited, and the actual texture was smoother and better than in Comparative Example 3-1 and Reference Example 3-1. On the other hand, in Reference Example 3-1, in which an alkali-treated high molecular weight fraction was added, gel strength was slightly improved compared to Comparative Example 3-1, although not as much as in Examples 3-1 to 3-3, but gel elasticity was almost unchanged. This suggests that the enzyme-treated polymer fraction contains useful substances that are not contained in the alkali-treated polymer fraction, and that this can be improved to retain more water and increase smoothness, while also forming a moderately firm gel through excellent gelling ability, which are properties suitable for gel foods with a relatively high moisture content. [Example]

[0057] Using the enzyme-treated high molecular weight fraction of enokitake mushroom obtained in Example 1 or the alkali-treated high molecular weight fraction of enokitake mushroom obtained in Reference Example 1, or without these as a comparative example, kamaboko was produced with the formulation shown in Table 2. Following the usual method for producing kamaboko, the ingredients in each example were mixed and filled into a container, which was then kept at 40°C for 20 minutes and then heated at 90°C for 30 minutes to obtain kamaboko.

[0058] The kamaboko was stored overnight in a refrigerator at 4°C and the following physical properties were measured after refrigeration.

[0059] (Jelly strength (jelly hardness)) Measuring equipment: Creep meter (Yamaden, RE2-33005C) Measurement range (horizontal range x vertical range): φ15mm x 10mm Number of measurement samples: 3 samples for each example Measurement conditions: plunger; φ5mm ball Measurement distortion rate: 99% Compression penetration rate: 1 mm / sec With the above settings, the load (N) at the time of breakage when the plunger was compressed and penetrated from above into the surface of the kamaboko was multiplied by the displacement length (distance), and the jelly strength (hardness of the jelly) was measured, and the results were expressed as the average of three samples.

[0060] [Table 2]

[0061] Figure 8 shows the jelly strength (jelly hardness). As shown in Figure 8, in Examples 4-1 to 4-3, in which various enzyme-treated polymer fractions were added, the jelly strength was lower compared to Comparative Example 4-1, in which no enzyme-treated polymer fractions were added. Applying this to the physical properties of kamaboko suggests that it contains more water and is therefore juicier, and the actual texture was juicier and better than Comparative Example 4-1 and Reference Example 4-1. On the other hand, in Reference Example 4-1, in which an alkali-treated polymer fraction was added, the jelly strength was almost unchanged compared to Comparative Example 4-1. This suggests the presence of useful substances in the enzyme-treated polymer fraction that are not contained in the alkali-treated polymer fraction, and it was shown that it can be improved to contain more water and be juicier, which is a physical property suitable for gel foods with a relatively low moisture content. [Explanation of symbols]

[0062] S101 Preparation of raw mushrooms S102 Hot water treatment S103 Recovery of hot water insoluble fraction S104 Enzyme treatment S105 Recovery of high molecular weight fraction S106 Formulation

Claims

1. The active ingredient is a mushroom cell wall enzymatic decomposition extract, which is an extract obtained by decomposing mushroom cell wall components using biological enzymes. A food property improver characterized by:

2. The biological enzyme is an extract extracted from fungi or a mixture of two or more kinds of such extracts, and contains one or more kinds of enzymes capable of decomposing and extracting the cell wall components in the hot water-insoluble fraction of the mushroom. The food property improver according to claim 1, characterized by:

3. The biological enzyme contains at least two types of enzymes, chitinase and β-glucanase. The food property improver according to claim 2, characterized by:

4. The fungi are of the genus Trichoderma or Irpex. The food property improver according to claim 2, characterized by:

5. The mushroom is one or more mushrooms selected from the group consisting of Flammulina, Hypsizygus, Lyophyllum, Tricholoma, Pleurotus, Agaricus, Grifola, Pholiota, Lentinula, Ganoderma, and Auricularia. The food property improver according to claim 1, characterized by:

6. A food containing the food property improver according to any one of claims 1 to 5.

7. The method includes a step of treating mushrooms with biological enzymes to decompose and extract cell wall components. A method for producing a food property improver, characterized by:

8. In the step, the mushroom is treated with the biological enzyme under acidic conditions.

8. The method for producing the food property improver according to claim 7,

9. The mushroom is a hot-water insoluble fraction that has been previously treated with hot water.

9. The method for producing the food property improver according to claim 7 or 8, characterized by:

10. The biological enzyme is an extract containing at least two enzymes, chitinase and β-glucanase, extracted from fungi, or a mixture of two or more of the extracts.

9. The method for producing the food property improver according to claim 7 or 8, characterized by:

11. The enzyme of biological origin is an extract extracted from a fungus of the genus Trichoderma or a fungus of the genus Irpex, or a mixture of two or more of the extracts.

9. The method for producing the food property improver according to claim 7 or 8, characterized by:

12. The mushroom is one or more mushrooms selected from the group consisting of Flammulina, Hypsizygus, Lyophyllum, Tricholoma, Pleurotus, Agaricus, Grifola, Pholiota, Lentinula, Ganoderma, and Auricularia.

9. The method for producing the food property improver according to claim 7 or 8, characterized by:

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