Heated dried product and method for producing the same

Abstract

To provide a heat-dried matter of mushroom and a production method thereof, capable of producing the heat-dried matter in a short time with few works compared with the existing technology, the mushroom being richer in guanylic acid than that in a raw state and high in storage stability.SOLUTION: A heat-dried matter contains 5'-guanylic acid two to ten times more than that in a raw state and a production method thereof includes the steps of: producing a crushed matter by crushing fruit bodies of mushroom; producing a milled matter by milling the crushed matter; and extending thinly and heat-drying the milled matter at 130-140°C.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a heat-dried product of mushrooms that can be used as a cooking ingredient and a method for producing the same.

Background Art

[0002] One of the umami components of mushrooms typified by shiitake mushrooms is "5'-guanylic acid (hereinafter also simply referred to as 'guanylic acid')" having a nucleotide structure. Guanylic acid, which is an umami component, is hardly contained in raw or dried mushrooms and is known to be generated and increased during the heat cooking process. As a method for extracting guanylic acid, for example, a method of soaking dried shiitake mushrooms in water overnight and then gently heating is a common method. By soaking dried shiitake mushrooms in water, ribonucleic acid, which is a raw material for guanylic acid, is sufficiently extracted, and heating is performed at a temperature that does not interfere with the action of nuclease that changes ribonucleic acid into guanylic acid, thereby increasing the umami component guanylic acid. It has also been reported that soaking dried shiitake mushrooms in water at 5°C for 5 hours maximizes the amount of ribonucleic acid extracted, and heating this at 80°C or lower for 20 minutes maximizes the resulting guanylic acid (see Non-Patent Document 1).

[0003] As described above, when trying to extract more guanylic acid, which is an umami component, it requires a long process and labor. Patent Document 1 describes a conventional technique for producing a paste-like processed food by heating a paste obtained from raw shiitake mushrooms or rehydrated dried shiitake mushrooms in a sealed environment at 90°C or higher. Patent Document 1 describes that it succeeded in significantly increasing guanylic acid and amino acids, which are umami components of shiitake mushrooms, by an extremely simple method. However, in the conventional technique described in Patent Document 1, it takes the trouble of sealing. Further, what is completed by the conventional technique described in Patent Document 1 is a paste-like food, which requires attention for storage and has a limited range of application to cooking.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Non-Patent Document

[0005]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention has been made to solve the above-described problems of the prior art. The object of the present invention is to provide a heat-dried product of mushrooms with high preservability in which guanylic acid is increased compared to the raw state, and a manufacturing method capable of manufacturing a heat-dried product of mushrooms in a short time without much effort as compared with the prior art.

Means for Solving the Problems

[0007] To achieve the above object, a first aspect of the present invention is a heat-dried product of mushrooms, wherein the weight of 5'-guanylic acid (C 10 H 14 N 5 O 8 P) measured by high performance liquid chromatography in this heat-dried product is more than 2 to Dry matter in the as-received state times that of the mushrooms, 10.5 and the gist is that it is a heat-dried product characterized by this.

[0008] A second aspect of the present invention is a heat-dried product of mushrooms, wherein the content of 5'-guanylic acid contained in this heat-dried product measured by high performance liquid chromatography is 21 to 102.9 mg per 100 g of the dry weight of the heat-dried product, and the gist is that it is a heat-dried product characterized by this.

[0009] The third aspect of the present invention is a method for producing a heat-dried product, which is characterized by including a step of crushing the fruiting bodies of mushrooms to produce a crushed product, a step of grinding the crushed product to produce a ground product, and a step of thinly extending the ground product and heating and drying it at 130 to 140 °C.

Effects of the Invention

[0010] According to the present invention, it is possible to provide a heat-dried product of mushrooms with high preservability in which guanylic acid is increased compared to the raw state, and a method for producing a heat-dried product of mushrooms that can be produced in a short time without much effort compared to the prior art.

Brief Description of the Drawings

[0011]

Figure 1

Figure 2

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Figure 7

Figure 8

Modes for Carrying Out the Invention

[0012] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The embodiments and examples of the present invention shown below are merely examples of methods for embodying the technical idea of the present invention, and are not limited to the following. The technical idea of the present invention can be variously modified within the technical scope described in the claims.

[0013] (Embodiment) The heat-dried product according to the embodiment of the present invention is a heat-dried product of mushrooms, and 5'-guanylic acid (C 10 H 14 N 5 O 8 P) contained in the heat-dried product is 2 to Dry matter in the as-received state times more contained when compared by dry weight measured by high-performance liquid chromatography. Further, the heat-dried product according to the embodiment of the present invention is a heat-dried product of mushrooms, and the content of 5'-guanylic acid contained in the heat-dried product measured by high-performance liquid chromatography is 21 to 10.5 mg per 100 g of the dry weight of the heat-dried product. Guanylic acid (abbreviation: GMP, IUPAC name: guanosine-5'-phosphate) is a umami component widely contained in mushrooms. Ribonucleic acid, which is one of the precursors of guanylic acid, is changed by an enzymatic reaction by nuclease contained in mushrooms to become guanylic acid. Therefore, in the raw state, that is, in the unprocessed state of mushrooms without undergoing processing such as heating and drying, guanylic acid is hardly contained or is contained in extremely small amounts. The heat-dried product according to the embodiment can take any form such as sheet-like, flake-like, powdery, etc. in the dry state. mg per 100 g of the dry weight of the heat-dried product. Guanylic acid (abbreviation: GMP, IUPAC name: guanosine-5'-phosphate) is a umami component widely contained in mushrooms. Ribonucleic acid, which is one of the precursors of guanylic acid, is changed by an enzymatic reaction by nuclease contained in mushrooms to become guanylic acid. Therefore, in the raw state, that is, in the unprocessed state of mushrooms without undergoing processing such as heating and drying, guanylic acid is hardly contained or is contained in extremely small amounts. The heat-dried product according to the embodiment can take any form such as sheet-like, flake-like, powdery, etc. in the dry state. 102.9 mg. Guanylic acid (abbreviation: GMP, IUPAC name: guanosine-5'-phosphate) is a umami component widely contained in mushrooms. Ribonucleic acid, which is one of the precursors of guanylic acid, is changed by an enzymatic reaction by nuclease contained in mushrooms to become guanylic acid. Therefore, in the raw state, that is, in the unprocessed state of mushrooms without undergoing processing such as heating and drying, guanylic acid is hardly contained or is contained in extremely small amounts. The heat-dried product according to the embodiment can take any form such as sheet-like, flake-like, powdery, etc. in the dry state.

[0014] Regarding the heat-dried product according to the embodiment, mushrooms refer to the fruiting bodies (complex structures created for spore formation) of specific fungi. Regarding the types of mushrooms in this specification, any taxonomic group may be used as long as they are mushrooms that produce guanylic acid, and widely include mushrooms belonging to Basidiomycota, Ascomycota, etc.

[0015] Among the mushrooms targeted by the heat-dried product according to the embodiment, for example, as the Basidiomycota, although not limited, it includes Agaricales, Boletales, Polyporales, Hymenogastrales, Strophariaceae, or Agaricales, etc. As the Agaricales, it includes Agaricaceae, Tricholomataceae, Hypholomataceae, Suillaceae, Inocybaceae, Amanitaceae, Entolomataceae, Clavariaceae, Phallaceae, Coniophoraceae, Nummulariaceae, Hygrophoraceae, Cortinariaceae, or Monotropaceae, etc. As the Boletales, it includes Boletaceae, etc. As the Polyporales, it includes Polyporaceae, etc. As the Hymenogastrales, it includes Hymenochaetaceae, etc. As the Strophariaceae, it includes Strophariaceae, etc. As the Agaricales, it includes Mycenaceae, etc.

[0016] Among the mushrooms targeted by the heat-dried product according to the embodiment, for example, as the Tricholomataceae, there are Tricholoma matsutake, Tricholoma giganteum, Tricholoma bakamatsutake, Tricholoma virgatum, Tricholoma ustale, or Tricholoma terreum (above, Tricholoma genus), Hygrophorus sachalinensis (Hygrophorus genus), Gymnopilus junonius (Gymnopilus genus), or Russula nigricans (Russula genus) and the like. As the Lyophyllaceae, there are Lyophyllum shimeji, or Lyophyllum decastes (Lyophyllum genus), Lyophyllum connatum (Lyophyllum genus), Tricholoma matsutake, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum 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Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum 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Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum 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Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum, Lyophyllum aggregatum,Examples of the family Polyporaceae include Ganoderma lucidum (genus Ganoderma). Examples of the family Physalacriaceae include Lyophyllum shimeji (genus Lyophyllum), Clitocybe nuda (genus Clitocybe), or Conocybe apala (genus Conocybe). Examples of the family Hygrophoraceae include Hygrophorus eburneus (genus Hygrophorus) or Hygrophorus russula (genus Hygrocybe). Examples of the family Entolomataceae include Entoloma rhodopolium (genus Entoloma), Nematoloma frowardii, or Entoloma sinuatum (genus Entoloma), or Lyophyllum aggregatum (genus Lyophyllum). Examples of the family Hymenogastraceae include Hymenogaster furfuraceus (genus Hymenogaster). Examples of the family Strophariaceae include Stropharia rugosoannulata (genus Stropharia).

[0017] Among the mushrooms targeted by the heat-dried product according to the embodiment, for example, ascomycetes include, but are not limited to, the order Agaricales including Pleurotus ostreatus and Lepiota cristata, the order Boletales including Boletus edulis, etc.

[0018] As shown in FIG. 1, the method for producing the heat-dried product according to the embodiment includes the step of crushing the fruiting bodies of mushrooms in step S101 to produce a crushed product, the step of grinding the crushed product in step S101 in step S103 to produce a ground product, and the step of thinly spreading the ground product in step S103 and heat-drying it at 130 to 140°C in step S105.

[0019] In step S101 of the method for producing the heat-dried product according to the embodiment, the fruiting bodies of the raw material mushrooms are washed and crushed with a food processor or the like until they become a shredded shape of about 5 mm square to obtain a crushed product of the fruiting bodies of the mushrooms. As the fruiting bodies of the raw material mushrooms, it is also possible to use them separately by part, such as only the cap part of the fruiting body or only the stalk part. The cap part of the fruiting body refers to the part having the shape of an "umbrella" among the edible parts of the fruiting body, and the stalk part of the fruiting body refers to the stem other than the cap part among the edible parts of the fruiting body.

[0020] In step S103 of the method for manufacturing a heat-dried product according to the embodiment, the crushed material of the fruiting bodies of mushrooms is further finely ground using a grinder or the like to obtain a ground material of the fruiting bodies of mushrooms. When using a grinder in the grinding process, a mortar type that crushes by shear or friction may be employed, or other types of grinders may also be used. When using a mortar type grinder, a clearance of about 0.02 mm to 0.04 mm is preferable. Further, a pestle grinder utilizing the principle of a mortar may be used in the grinding process.

[0021] In step S105 of the method for manufacturing a heat-dried product according to the embodiment, the ground material of the fruiting bodies of mushrooms is thinly spread and heat-dried using a heat dryer or the like at 130 to 140°C. As the heat dryer in the heat-drying process, a drum dryer can be used. When using a drum dryer, a single drum dryer of bottom feed type or top feed type may be used, or an inner-rotating type or outer-rotating type double drum dryer, or others may also be used. From the viewpoint of efficiency, a double drum dryer is preferable as the heat dryer for heat-drying while thinly spreading the ground material of the fruiting bodies of mushrooms. When using a double drum dryer, the gap between the drums is preferably about 0.3 to 0.7 mm, more preferably about 0.5 mm. When using a drum dryer as the heat dryer, a heat-dried product according to the embodiment in the form of a sheet or powder is formed on the drum surface. The time from the completion of the grinding process to the start of the heat-drying process (the storage time of the ground material) is preferably within 160 minutes from the viewpoint of ensuring a higher guanylic acid content in the heat-dried product of mushrooms.

[0022] In a subsequent step after step S105 of the method for manufacturing a heat-dried product according to the embodiment, the heat-dried product according to the embodiment may be further processed. At the completion of the heat-dried product according to the embodiment, if it is in sheet form, it can be processed into other forms such as flake form or powder form, and if it is in powder form, it can be processed into other forms such as flake form or sheet form. Further, the heat-dried product according to the embodiment may be mixed with a liquid and processed into a liquid product.

[0023] In the method for manufacturing a heat-dried product according to the embodiment, since it can be manufactured in an open space without going through special processes such as sealing, it requires less labor and the heat-dried product can be obtained in a shorter time. Since the heat-dried product according to the embodiment is in the form of a sheet or powder with extremely low moisture content, it has good storage stability even at room temperature and does not undergo chemical changes during storage, so it is also an excellent preserved food with no variation in the contained components including guanylic acid. In the heat-dried product according to the embodiment, the raw material in its raw and unprocessed state of the dry matter from which guanylic acid is 2 to 10.5 times increased. Per 100 g of the dry weight of the heat-dried product according to the embodiment, guanylic acid contains 21 to 102.9 mg. When the heat-dried product according to the embodiment is the heat-dried product of shiitake mushrooms, per 100 g of the dry weight of the heat-dried product according to the embodiment, guanylic acid contains 26 to 102.9 mg. Compared with commercially available dried shiitake mushrooms (see Fig. 6), guanylic acid increases by about 6 to 23 times. When the heat-dried product according to the embodiment is used for cooking, since the amount of guanylic acid in the heat-dried product according to the embodiment is already sufficient, a special process for generating or increasing guanylic acid is not required, and the heat-dried product according to the embodiment can be directly used for cooking. In the case of conventional dried shiitake mushrooms, usually, it is immersed in water at a low temperature of about 5°C for several hours to extract ribonucleic acid, which is a precursor of guanylic acid, and then heated at 80°C or lower for several tens of minutes to generate more guanylic acid. However, in the heat-dried product according to the embodiment, such laborious processes are completely unnecessary.

[0024] In the method for producing a heat-dried product according to the embodiment, guanylic acid can be increased even with only the stalk part of mushrooms, especially shiitake mushrooms. FIGS. 7 and 8 show adding water to each dried and ground product of shiitake mushrooms (the drying part and the hot air temperature conditions during drying are described in FIGS. 7 and 8), and one of the conventional processes for generating and increasing guanylic acid, that is, the measurement results of the guanylic acid content of each solution sample obtained by the method of standing still at 5° C. for 5 hours and heating at 60° C. for 30 minutes. As shown in FIGS. 7 and 8, when comparing the cap part and the stalk part of shiitake mushrooms, it was found that nucleic acid, which is a precursor of guanylic acid, was originally contained more in the cap part. Further, in FIGS. 7 and 8, when comparing the results according to the hot air temperature during drying, in the cap part of shiitake mushrooms, the guanylic acid extraction amount is larger when dried at 80° C. than at 60° C., but in the stalk part of shiitake mushrooms, the guanylic acid extraction amount remains small regardless of the hot air temperature during drying. However, in the method for producing a heat-dried product according to the embodiment, even with only the stalk part of shiitake mushrooms, guanylic acid can be increased to about twice that of the raw state.

[0025] Examples are shown below to specifically explain the present invention, but this is merely for illustrative purposes and the present invention is not limited to these examples.

[0026] = Test 1: Quantification of Guanylic Acid for Each Part of Shiitake Mushroom = (Sample Preparation) As the mushroom raw material for Example 1, only the cap part of shiitake mushrooms (obtained from Wako Campus Otsuka) was prepared, washed, and crushed at room temperature with a hood processor until it became about 5 mm square in size to obtain the crushed product of shiitake mushrooms for Example 1.

[0027] Next, the crushed product of shiitake mushrooms for Example 1 was further finely ground at room temperature with a grinder (manufactured by Masayuki Sangyo Co., Ltd., MKZA10-10J) to obtain the ground product of shiitake mushrooms for Example 1. The clearance of the grinder was 0.04 mm, and one grinding process was performed.

[0028] Subsequently, the ground shiitake mushroom of Example 1 was heat-dried using a double-drum dryer (JM-T-P type, manufactured by Johnson Boiler Co., Ltd.) to obtain a heat-dried product of the shiitake mushroom of Example 1 in sheet form (sample of Example 1). When the conditions for heat drying were set to a drum gap of 0.5 mm, a steam pressure of 2 kgf / cm 2 and a rotational speed of 1.5 - 2.5 rpm, the drum surface temperature became 135°C.

[0029] As the mushroom raw material for Example 2, only the stalk part of the shiitake mushroom similar to that of the raw material in Example 1 was prepared, washed, and crushed at room temperature with a hood processor until it became about 5 mm square in size to obtain the ground product of the shiitake mushroom of Example 2.

[0030] Next, the ground product of the shiitake mushroom of Example 2 was further finely ground at room temperature using the grinder used in Example 1 to obtain the ground product of the shiitake mushroom of Example 2. The clearance of the grinder was 0.04 mm, and the grinding process was performed twice.

[0031] Subsequently, the ground product of the shiitake mushroom of Example 2 was heat-dried using the double-drum dryer used in Example 1 to obtain a heat-dried product of the shiitake mushroom of Example 2 in sheet form (sample of Example 2). The conditions for heat drying were the same as those in Example 1.

[0032] As the mushroom raw material for Comparative Example 1, only the cap part of the shiitake mushroom similar to that of the raw material in Example 1 was prepared, washed, freeze-dried, and then ground with a mill to obtain the unprocessed ground product of the shiitake mushroom of Comparative Example 1 (sample of Comparative Example 1).

[0033] As the mushroom raw material for Comparative Example 2, only the cap part of the shiitake mushroom similar to that of the raw material in Example 1 was prepared, washed, crushed at room temperature with a hood processor until it became about 5 mm square in size to obtain the ground product of the shiitake mushroom of Comparative Example 2. Then, after freeze-drying, it was ground with a mill to obtain the ground product after crushing of the shiitake mushroom of Comparative Example 2 (sample of Comparative Example 2).

[0034] As the mushroom raw material for Comparative Example 3, only the umbrella part of shiitake mushrooms, which was the same as the raw material in Example 1, was prepared, washed, crushed at room temperature with a hood processor until it became about 5 mm square in size, and the crushed material of shiitake mushrooms for Comparative Example 3 was obtained. Next, the crushed material of shiitake mushrooms for Comparative Example 3 was further finely ground at room temperature with the attritor used in Example 1 to obtain the ground material of shiitake mushrooms for Comparative Example 3. The clearance of the attritor was 0.04 mm, and the grinding process was carried out once. Then, after freeze-drying, it was pulverized with a mill to obtain the pulverized material after grinding of shiitake mushrooms for Comparative Example 3 (sample of Comparative Example 3).

[0035] As the mushroom raw material for Comparative Example 4, only the umbrella part of shiitake mushrooms, which was the same as the raw material in Example 1, was washed, dried with warm air at 60 °C for 6 hours, allowed to stand at room temperature overnight, then subjected to finishing drying for 2 hours, and air was blown for 15 minutes to obtain the warm-air dried material of shiitake mushrooms for Comparative Example 4. Then, the warm-air dried material of shiitake mushrooms for Comparative Example 4 was pulverized with a mill to obtain the pulverized material of the warm-air dried shiitake mushrooms for Comparative Example 4 (sample of Comparative Example 4).

[0036] As the mushroom raw material for Comparative Example 5, only the stalk part of shiitake mushrooms, which was the same as the raw material in Example 1, was washed, freeze-dried, and then pulverized with a mill to obtain the unprocessed pulverized material of shiitake mushrooms for Comparative Example 5 (sample of Comparative Example 5).

[0037] As the mushroom raw material for Comparative Example 6, only the stalk part of shiitake mushrooms, which was the same as the raw material in Example 1, was prepared, washed, crushed at room temperature with a hood processor until it became about 5 mm square in size, and the crushed material of shiitake mushrooms for Comparative Example 6 was obtained. Then, after freeze-drying, it was pulverized with a mill to obtain the pulverized material after grinding of shiitake mushrooms for Comparative Example 6 (sample of Comparative Example 6).

[0038] As the mushroom raw material for Comparative Example 7, only the stem part of shiitake mushrooms similar to the raw material of Example 1 was prepared, washed, crushed at room temperature with a food processor until it became about 5 mm square in size, and the crushed product of shiitake mushrooms for Comparative Example 7 was obtained. Next, the crushed product of shiitake mushrooms for Comparative Example 7 was further finely ground at room temperature with the grinder used in Example 1 to obtain the ground product of shiitake mushrooms for Comparative Example 7. The clearance of the grinder was 0.04 mm, and the grinding treatment was performed twice. Then, after freeze-drying, it was pulverized with a mill to obtain the pulverized product after grinding of shiitake mushrooms for Comparative Example 7 (sample of Comparative Example 7).

[0039] As the mushroom raw material for Comparative Example 8, only the stem part of shiitake mushrooms similar to the raw material of Example 1 was washed, dried with warm air at 60 °C for 6 hours, left standing at room temperature overnight, then subjected to finishing drying for 2 hours, and air was blown for 15 minutes to obtain the warm air-dried product of shiitake mushrooms for Comparative Example 8. Then, the warm air-dried product of shiitake mushrooms for Comparative Example 8 was pulverized with a mill to obtain the warm air-dried pulverized product of shiitake mushrooms for Comparative Example 8 (sample of Comparative Example 8).

[0040] (Quantification of guanylic acid) For the samples of Example 1, Example 2, and Comparative Examples 1 to 8, 1 g was accurately weighed for each, ultrasonically extracted with 20 mL of 100 mM phosphate buffer (pH 2.5) for 60 minutes, then diluted to 25 mL including the residue, centrifuged at 3,000 rpm for 10 minutes, and the supernatant was filtered through a 0.45 μm membrane filter to obtain the guanylic acid quantification samples of Example 1, Example 2, and Comparative Examples 1 to 8.

[0041] The guanylic acid content of each prepared guanylic acid quantification sample was measured by high performance liquid chromatography (HPLC). For quantification, 36.32 mg of 5'-Guanylic acid (product code OR-4665, FUJIFILM Wako Pure Chemical Corporation) was dissolved in ultrapure water, diluted to 100 mL, filtered through a 0.45 μm membrane filter, and used as a 1 mM guanylic acid standard solution. This was diluted for analysis, and the guanylic acid content was calculated from the calibration curve prepared. The HPLC environment was as follows. · Column: C30 (Develosil RPAQUEOUS-AR, Nomura Chemical, 5 μm, φ4.6×250 mm) · Column temperature: 35 °C · Mobile phase A: 100 mM phosphate buffer (pH 2.5) · Mobile phase B: Acetonitrile / water = 90 / 10 (v / v) · Detection: UV (256 nm) The gradient conditions of HPLC were set as follows. · Flow rate: 1.0 mL / min · 0 - 5 min: A 100% B 0% · 5 - 25 min: A 100% B 0% → A 92.5% B 7.5% · 25 - 30 min: A 92.5% B 7.5% → A 90% B 10%

[0042] The average values (n = 2) of the guanylic acid contents of the guanylic acid quantification samples of Example 1, Example 2, and Comparative Examples 1 - 8 are as described in Table 1, Figure 2, and Figure 3. In the sample of Example 1 using only the cap part of shiitake as the raw material, it was found that the guanylic acid content increased 10.5 - fold compared to the sample of Comparative Example 1, which is an unprocessed sample of the cap part of shiitake. In the sample of Example 2 using only the stem part of shiitake as the raw material, it was found that the guanylic acid content increased 2 - fold compared to the sample of Comparative Example 5, which is an unprocessed sample of the cap part of shiitake. Also, among the manufacturing processes of the samples of Example 1 and Example 2, it was found that the guanylic acid content did not increase as shown in the results of the guanylic acid contents of the samples of Comparative Examples 2, 3, 6, and 7, which only went through the crushing process and the grinding process. Furthermore, when the guanylic acid contents of commercially available dried shiitake by origin were measured in the same way, the results were as shown in Figure 6, and it was found that the average value of the guanylic acid content of commercially available dried shiitake is 4.4 mg per 100 g of dry weight. It was found that the guanylic acid contents of the samples of Example 1 and Example 2 are 9.6 - fold and 6.0 - fold, respectively, of the average value of the guanylic acid content of commercially available dried shiitake.

Table 1

[0043] = Test 2: Quantification of guanylic acid by storage time after crushing = (Sample preparation) As the mushrooms of the raw material in Example 3, the same shiitake mushrooms as those of the raw material in Example 1 were prepared, washed, crushed at room temperature with a hood processor until they became about 5 mm square in size, and a crushed product of the shiitake mushrooms in Example 3 was obtained. Next, the crushed product of the shiitake mushrooms in Example 3 was further finely crushed at room temperature with the grinder used in Example 1 to obtain a ground product of the shiitake mushrooms in Example 3. The clearance of the grinder was 0.04 mm, and the grinding process was performed twice. Immediately after the grinding process (after 0 minutes), the ground product of the shiitake mushrooms in Example 3 was heat-dried with the double drum dryer used in Example 1 to obtain a heat-dried product of the shiitake mushrooms in Example 3 in sheet form (sample of Example 3). The conditions for heat drying were the same as those in Example 1.

[0044] As the mushrooms of the raw material in Example 4, the same shiitake mushrooms as those of the raw material in Example 1 were prepared, washed, crushed at room temperature with a hood processor until they became about 5 mm square in size, and a crushed product of the shiitake mushrooms in Example 4 was obtained. Next, the crushed product of the shiitake mushrooms in Example 4 was further finely crushed at room temperature with the grinder used in Example 1 to obtain a ground product of the shiitake mushrooms in Example 4. The clearance of the grinder was 0.04 mm, and the grinding process was performed twice. One hour (60 minutes) after the grinding process, the ground product of the shiitake mushrooms in Example 4 was heat-dried with the double drum dryer used in Example 1 to obtain a heat-dried product of the shiitake mushrooms in Example 4 in sheet form (sample of Example 4). The conditions for heat drying were the same as those in Example 1.

[0045] As the mushrooms for the raw materials of Example 5, the same shiitake mushrooms as those of the raw materials of Example 1 were prepared, washed, crushed at room temperature with a food processor until they became about 5 mm square in size, and the crushed product of the shiitake mushrooms of Example 5 was obtained. Next, the crushed product of the shiitake mushrooms of Example 5 was further finely ground at room temperature with the grinder used in Example 1 to obtain the ground product of the shiitake mushrooms of Example 5. The clearance of the grinder was 0.04 mm, and the grinding process was performed twice. After 2 hours and 40 minutes (160 minutes) had elapsed since the grinding process, the ground product of the shiitake mushrooms of Example 5 was heated and dried with the double drum dryer used in Example 1 to obtain a heat-dried product of the shiitake mushrooms of Example 5 in sheet form (sample of Example 5). The conditions for heat drying were the same as those of Example 1.

[0046] As the mushrooms for the raw materials of Example 6, the same shiitake mushrooms as those of the raw materials of Example 1 were prepared, washed, crushed at room temperature with a food processor until they became about 5 mm square in size, and the crushed product of the shiitake mushrooms of Example 6 was obtained. Next, the crushed product of the shiitake mushrooms of Example 6 was further finely ground at room temperature with the grinder used in Example 1 to obtain the ground product of the shiitake mushrooms of Example 6. The clearance of the grinder was 0.04 mm, and the grinding process was performed twice. After 3 hours and 30 minutes (210 minutes) had elapsed since the grinding process, the ground product of the shiitake mushrooms of Example 6 was heated and dried with the double drum dryer used in Example 1 to obtain a heat-dried product of the shiitake mushrooms of Example 6 in sheet form (sample of Example 6). The conditions for heat drying were the same as those of Example 1.

[0047] (Guanilic acid quantification) For the samples of Examples 3 to 6, in the same manner as when preparing the guanilic acid quantification sample of Example 1 from the sample of Example 1, the guanilic acid quantification samples of Examples 3 to 6 were respectively prepared. The guanilic acid content of each prepared guanilic acid quantification sample was measured by HPLC method. The calibration curve, HPLC environment, and gradient conditions related to the quantification were measured in the same manner as the measurement of the guanilic acid content of the guanilic acid quantification sample of Example 1.

[0048] The average values (n = 3) of the guanylic acid content in the guanylic acid quantification samples of Examples 3 to 6 are as described in Table 2 and Figure 4. From the results of the guanylic acid content in the samples of Examples 3 to 5, it was found that the guanylic acid content increased at least in the range of 0 to 160 minutes of storage time after grinding. As can be seen from the results of the guanylic acid content in the sample of Example 6, when the storage time after grinding was 210 minutes, it was found that the guanylic acid content decreased significantly compared to the case of shorter storage times. In addition, the guanylic acid content in the samples of Examples 3 to 6 was found to be 14.7 times, 20.0 times, 23.4 times, and 2.8 times the average value of the guanylic acid content of commercially available dried shiitake mushrooms (see Figure 6), respectively.

Table 2

[0049] = Test 3: Guanylic acid quantification by type of mushroom = (Sample preparation) Enokitake mushrooms were prepared as the mushroom raw material for Example 7, washed, and crushed at room temperature with a food processor until they became about 5 mm square in size to obtain the crushed product of Enokitake mushrooms in Example 7. Next, the crushed product of Enokitake mushrooms in Example 7 was further finely ground at room temperature with the grinder used in Example 1 to obtain the ground product of Enokitake mushrooms in Example 7. The clearance of the grinder was 0.04 mm, and the grinding process was performed once. Immediately after the grinding process, the ground product of Enokitake mushrooms in Example 7 was heat-dried with the double drum dryer used in Example 1 to obtain a sheet-like heat-dried product of Enokitake mushrooms in Example 7 (the sample of Example 7). The conditions for heat drying were the same as those in Example 1.

[0050] As the mushroom raw material for Example 8, shiitake mushrooms were prepared, washed, and crushed at room temperature using a food processor until they were about 5 mm square in size, obtaining a crushed product of the shiitake mushrooms of Example 8. Next, the crushed product of the shiitake mushrooms of Example 8 was further finely ground at room temperature using the grinder used in Example 1, obtaining a ground product of the shiitake mushrooms of Example 8. The clearance of the grinder was 0.04 mm, and one grinding treatment was performed. Immediately after the grinding treatment, the ground product of the shiitake mushrooms of Example 8 was heat-dried using the double drum dryer used in Example 1, obtaining a heat-dried product of the shiitake mushrooms of Example 8 in sheet form (sample of Example 8). The conditions for heat drying were the same as those in Example 1.

[0051] As the mushroom raw material for Example 9, maitake mushrooms were prepared, washed, and crushed at room temperature using a food processor until they were about 5 mm square in size, obtaining a crushed product of the maitake mushrooms of Example 9. Next, the crushed product of the maitake mushrooms of Example 9 was further finely ground at room temperature using the grinder used in Example 1, obtaining a ground product of the maitake mushrooms of Example 9. The clearance of the grinder was 0.04 mm, and one grinding treatment was performed. Immediately after the grinding treatment, the ground product of the maitake mushrooms of Example 9 was heat-dried using the double drum dryer used in Example 1, obtaining a heat-dried product of the maitake mushrooms of Example 9 in sheet form (sample of Example 9). The conditions for heat drying were the same as those in Example 1.

[0052] As the mushroom raw material for Comparative Example 9, the same enoki mushrooms as in Example 7 were prepared, washed, freeze-dried, and then ground using a miller to obtain an unprocessed ground product of the enoki mushrooms of Comparative Example 9 (sample of Comparative Example 9).

[0053] As the mushroom raw material for Comparative Example 10, the same shiitake mushrooms as in Example 8 were prepared, washed, freeze-dried, and then ground using a miller to obtain an unprocessed ground product of the shiitake mushrooms of Comparative Example 10 (sample of Comparative Example 10).

[0054] As the mushroom raw material for Comparative Example 11, the same maitake mushrooms as in Example 9 were prepared, washed, freeze-dried, and then ground using a miller to obtain an unprocessed ground product of the maitake mushrooms of Comparative Example 11 (sample of Comparative Example 11).

[0055] (Guanilic acid quantification) For the samples of Examples 7 to 9 and Comparative Examples 9 to 11, guanilic acid quantification samples of Examples 7 to 9 and Comparative Examples 9 to 11 were prepared in the same manner as when preparing the guanilic acid quantification sample of Example 1 from the sample of Example 1. The guanilic acid content of each prepared guanilic acid quantification sample was measured by HPLC. The calibration curve, HPLC environment, and gradient conditions for quantification were measured in the same manner as the measurement of the guanilic acid content of the guanilic acid quantification sample of Example 1.

[0056] The average values (n = 3) of the guanilic acid content of the guanilic acid quantification samples of Examples 7 to 9 and Comparative Examples 9 to 11 are as described in Table 3 and FIG. 5. In the sample of Example 7 using enokitake as a raw material, it was found that the guanilic acid content increased 2.8-fold compared to the sample of Comparative Example 9, which is an unprocessed sample of enokitake. In the sample of Example 8 using shiitake as a raw material, it was found that the guanilic acid content increased 4-fold compared to the sample of Comparative Example 10, which is an unprocessed sample of shiitake. In the sample of Example 9 using maitake as a raw material, it was found that the guanilic acid content increased 3.5-fold compared to the sample of Comparative Example 11, which is an unprocessed sample of maitake.

Table 3

[0057] (Other embodiments) As described above, the present invention has been described by way of embodiments and examples, but it should not be understood that the discussions and drawings forming a part of this disclosure limit the present invention. Various alternative embodiments, examples, and operational techniques will be apparent to those skilled in the art from this disclosure.

[0058] In this specification, it is also possible to combine the respective technical ideas described in the embodiments, multiple examples, and other embodiments with each other. The present invention, of course, includes various embodiments and the like not described herein. Therefore, the technical scope of the present invention is defined only by the invention specifying matters according to the claims, which can be reasonably interpreted from the above description.

Claims

1. A sheet-shaped heat-dried product made only from the fruit bodies of mushrooms, wherein the content measured by high-performance liquid chromatography of 5'-guanylic acid contained in the heat-dried product is 21 to 102.9 mg per 100 g of the dry weight of the heat-dried product. The heat-dried product is characterized by this.

2. The heat-dried product according to claim 1, wherein the mushrooms belong to the genus Lentinula, and the content of the 5'-guanylic acid is 26 to 102.9 mg.

3. A step of crushing the fruit bodies of mushrooms to produce a crushed product having a size of 5 mm square, A step of grinding the crushed product with a grinder having a clearance set to 0.04 mm to produce a ground product, A step of heat-drying the ground product at 130 to 140 °C while thinly spreading it, including A method for producing a heat-dried product, characterized by producing it using only the fruit bodies as a raw material.

4. The method for producing a heat-dried product according to claim 3, wherein the storage time of the ground product until it is used for the heat-drying is 0 to 160 minutes.

5. The method for producing a heat-dried product according to claim 3 or 4, characterized by using only the stalks of the fruit bodies as a raw material.

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