Shiitake processed product and method for producing the same

Abstract

To provide a manufacturing method of a Grifola frondosa processed product that improves an organism control function of the Grifola frondosa and a Grifola frondosa processed product having a heightened organism control function produced thereby.SOLUTION: A manufacturing method of a Grifola frondosa processed product comprises: a step S2 of accommodating Grifola frondosa and Allium sp.in a processing chamber having a space that can be sealed; and a step S3 of continuously heating the Grifola frondosa and Allium sp.at a temperature of 60 to 80°C, and by applying the above steps continuously, ACE inhibitory activity and α-glucosidase inhibitory activity of Grifola frondosa can be improved.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a processed maitake product capable of improving the biological regulatory function of maitake (food material) and a method for producing the same.

Background Art

[0002] Maitake is an edible mushroom belonging to the family Sarcomycetaceae. Maitake has biological regulatory functions such as angiotensin-converting enzyme (ACE) inhibitory activity (blood pressure lowering effect) and α-glucosidase inhibitory activity (blood glucose level increase inhibitory effect), and is known as a healthy food material that can be expected to be effective in preventing lifestyle-related diseases such as hypertension, arteriosclerosis, cerebral infarction, and myocardial infarction. If the biological regulatory function of maitake can be improved, further effects of preventing lifestyle-related diseases and maintaining health can be expected.

[0003] As a method for producing a high-functional food using maitake, for example, as described in Patent Document 1, there is a method of effectively utilizing the endopeptidase activity of maitake and imparting a blood pressure increase inhibitory effect to a food containing protein. However, the production method described in Patent Document 1 involves adding maitake to a food containing protein and decomposing this protein with the endopeptidase contained in maitake, and does not convert maitake itself into a high-functional food.

[0004] As a well-known method for producing a high-functional food, there is a production method of blackening garlic, that is, making black garlic. The production method of black garlic is, for example, as described in the background art of Patent Document 2, to ferment and age raw garlic at high temperature and high humidity. However, even if the same method as the background art described in Patent Document 2 is applied to maitake, it cannot be blackened (so-called aged). That is, even if raw maitake is placed in a fermentation chamber and heated at a temperature of 60°C to 80°C and a humidity of 70% to 80% for about 30 days, although maitake changes color to a certain extent to brown, it does not blacken like black garlic, and the blackening of maitake hardly progresses.

[0005] Furthermore, as a manufacturing method for coloring food ingredients black, there are colored food ingredients that exhibit brown or black colors and a manufacturing method for the colored food ingredients, as described in Patent Document 3. However, in this manufacturing method, food ingredients including mushrooms are colored by immersing them in a black garlic extract solution or mixing and cooking them, and it does not involve aging shiitake mushrooms. That is, it does not enhance the biological regulatory function of shiitake mushrooms.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0007] In the prior art, it has been difficult to blacken shiitake mushrooms themselves, and there has been a problem that the functions of shiitake mushrooms, which are known as healthy food ingredients, have not been fully utilized.

[0008] An object of the present invention is to provide a processed shiitake product that enhances the biological regulatory function of shiitake mushrooms and a manufacturing method thereof.

Means for Solving the Problems

[0009] As means for solving the above problems, the invention claimed in the present application or at least the disclosed invention is as follows. (1) A method for producing a processed shiitake product, comprising the steps of: accommodating shiitake mushrooms and Allium vegetables in a processing chamber having a sealable space; and continuously heating the shiitake mushrooms and Allium vegetables accommodated in the processing chamber at 60 to 80°C, thereby improving the ACE inhibitory activity and α-glucosidase inhibitory activity of the shiitake mushrooms. (2) Preferably, the heating step is a step of continuously heating at a temperature of 70°C for 10 to 30 days. The method for producing a processed shiitake product according to (1). (3) Preferably, the accommodating step is a step of alternately laminating a layer composed of shiitake mushrooms and a layer composed of Allium vegetables and accommodating them in a laminated structure. The method for producing a processed shiitake product according to (1) or (2). (4) Preferably, the Allium vegetable is rakkyo, Chinese rakkyo or garlic. The method for producing a processed shiitake product according to any one of (1) to (3). (5) A processed shiitake product produced by the method for producing a processed shiitake product according to any one of (1) to (4), characterized in that the ACE inhibitory activity and α-glucosidase inhibitory activity of the shiitake mushrooms are improved.

Advantages of the Invention

[0010] According to the method for producing a processed shiitake product of the present invention, the biological regulatory function of shiitake mushrooms can be improved. Thereby, it is possible to provide a processed shiitake product that can be expected to have effects on preventing lifestyle-related diseases and maintaining health.

Brief Description of the Drawings

[0011]

Figure 1

Modes for Carrying Out the Invention

[0012] The present invention realizes the provision of food ingredients that can be expected to have effects on preventing lifestyle-related diseases and maintaining health.

Examples

[0013] The method for manufacturing a maitake processed product of the present invention includes a step of accommodating maitake and Allium in a processing chamber having a sealable space, and a step of continuously heating the maitake and Allium accommodated in this processing chamber at 60 to 80°C, thereby improving the biological regulatory function of the maitake. In the present invention, the biological regulatory function of maitake refers to functions such as angiotensin-converting enzyme inhibitory activity (ACE inhibitory activity) and α-glucosidase inhibitory activity.

[0014] In the present invention, Allium is a genus classified in the subfamily Allioideae. Known vegetables of the genus Allium include welsh onion, garlic, elephant garlic, Chinese chive, Egyptian onion, wild garlic, onion, and Japanese bunching onion.

[0015] The present invention will be described with reference to a flowchart. FIG. 1 is a flowchart of a method for manufacturing a maitake processed product according to an embodiment of the present invention. The method for manufacturing a maitake processed product of this embodiment includes a step (preparation step) S1 of removing inedible parts of maitake and Allium, a step (accommodation step) S2 of accommodating the maitake and Allium from which the inedible parts have been removed in a processing chamber having a sealable space, a step (heating step) S3 of heating the maitake and Allium mixed in the processing chamber, and a step (separation step) S4 of separating Allium from the mixture of maitake and Allium.

[0016] In the preparation step S1, preliminary preparation of the raw material maitake and Allium is performed. The preliminary preparation, in the case of Allium, means removing dirt such as soil and removing the skin and roots, which are inedible parts. In the case of garlic, it also includes further separating into cloves, peeling off the thin skin, and removing the core. The preliminary preparation of maitake means removing the root (stone part) and dividing it into small pieces of a size that is easy to handle by cutting it by hand along the fibers. Since the taste of maitake will be impaired if it is cut too small, the width of one piece is preferably about 5 cm.

[0017] Next, in the accommodation step S2, the shiitake mushrooms and the Allium vegetables that have completed the preliminary preparation are accommodated in a processing chamber having a sealable space. When accommodating, it is preferable to alternately stack a layer composed of shiitake mushrooms and a layer composed of Allium vegetables to form a laminated structure.

[0018] In the heating step S3, the shiitake mushrooms and the Allium vegetables mixed in the processing chamber are heated in an environment of 60 to 80°C. In the heating step S3, the processing chamber is kept in a sealed state so as not to dry. The number of days of continuous heating is preferably 10 days or more, and heating for 20 to 30 days is more preferable.

[0019] In the separation step S4, the shiitake mushrooms and the Allium vegetables after the heating step are placed in a normal temperature environment, exposed to the outside air, and naturally dried while removing rough heat. The shiitake mushrooms and the Allium vegetables in the mixed state returned to normal temperature are separated.

[0020] By performing the processing treatment consisting of the above-described accommodation step S2, heating step S3, and separation step S4, the blackened shiitake mushrooms are shiitake mushroom processed products, and as described later, the biological regulatory functions such as the ACE inhibitory activity and α-glucosidase inhibitory activity of the shiitake mushrooms are improved.

[0021] As the form of the shiitake mushroom processed product, the blackened shiitake mushrooms can also be those subjected to the following processing step S5. Processed products obtained by mashing and lining the blackened shiitake mushrooms into a paste, processed products obtained by drying the blackened shiitake mushrooms, processed products obtained by powdering the dried shiitake mushroom processed products, etc. The shiitake mushroom processed products that have undergone the processing step S5 in this way can be widely used as products with higher added value. Note that, without separating the shiitake mushrooms and the Allium vegetables after the heating step S3, it is also possible to proceed to the above-described processing step S5 in a mixed state. When the separation step S4 is skipped in this way, processed products containing components of blackened shiitake mushrooms and black garlic or black rakkyo are obtained.

[0022] The method for manufacturing the maitake processed product of the present invention will be further described based on the following experimental examples. However, these experimental examples are merely illustrative for explanation purposes. <Experimental Example 1: Raw materials - maitake, garlic, and Chinese wild ginger> The skins and roots, which are inedible parts of garlic and Chinese wild ginger, were removed, and in the case of garlic, it was separated into individual segments divided into cloves. This was washed with water as a preliminary preparation (Preparation Step S1). Next, into a mesh stainless - steel basket (width 15 cm × depth 15 cm × height 15 cm), the raw materials, namely garlic, Chinese wild ginger, and maitake, were stored either singly or in combinations of two types of raw materials as follows in Conditions 1 - 5. In the case of a two - type combination, a layer consisting of maitake and a layer consisting of Allium plants were alternately laminated to form a laminated structure. For example, in the case of Condition 2, 100 g of maitake was placed at the bottom, 200 g of garlic on top of it, then another 100 g of maitake, and further 200 g of garlic and 150 g of maitake were stacked and stored in the mesh stainless - steel basket. Condition 1: 350 g of maitake Condition 2: 350 g of maitake, 400 g of garlic Condition 3: 400 g of garlic Condition 4: 350 g of maitake, 400 g of Chinese wild ginger Condition 5: 400 g of Chinese wild ginger The mesh stainless - steel baskets containing either a single or two types of raw materials were each placed into a stainless - steel square container (width 18 cm × depth 18 cm × height 18 cm) and covered. When placing the stainless - steel basket into the stainless - steel square container, ceramic balls with a diameter of 8 mm were spread at the bottom of the square container, and the stainless - steel basket was placed on top of these ceramic balls. This is to prevent the drip emerging from the raw materials from accumulating at the bottom of the stainless - steel square container and coming into contact with the raw materials during the subsequent heating process (Step S3). The stainless - steel containers thus covered were installed inside a thermostat (MOV - 450S, AS ONE) (Accommodation Step S2). The raw materials under Conditions 1 - 5 installed as described above were continuously heated at 70°C for 28 days in the thermostat (Heating Step S3). After that, the raw materials were taken out from the thermostat, and the raw materials exposed to the outside air and returned to room temperature were separated by type (Separation Step S4). After going through each of the steps as described above, the experiment was completed. Among the processed maitakes after the experiment ended, both Condition 2 and Condition 4 had maitakes that turned black and were usable as food ingredients.

[0023] <Measurement of Biological Regulatory Function> As the biological regulatory functions of the blackened maitakes, two types of activities, ACE inhibitory activity and α-glucosidase inhibitory activity, were measured.

[0024] (Measurement of ACE Inhibitory Activity) Using the raw material before heating and the maitake after processing with a cumulative number of days of the heating process of 28 days, the ACE inhibitory activity was measured. This measurement was performed using ACE Kit-WST (manufactured by Dojindo Laboratories). Each of the raw materials to be measured was made into a paste. 5 g of the paste was weighed into a 50 mL polypropylene container, approximately 40 mL of distilled water was added, sealed, and then set in an ultrasonic cleaner for an extraction operation for 30 minutes. After the extraction operation, it was made up to 50 mL in volume and then filtered through filter paper to obtain an extract (sample concentration 0.1 g / mL). Distilled water was added to the extract so that the sample concentration became 1 mg / mL, and this was measured. Table 1 shows the measurement results of the ACE inhibitory activity when the processing treatment of the present invention was applied to maitakes.

[0025]

Table 1

[0026] According to the measurement results, without heating (0 days) under Condition 1 (350 g of maitake) it was 9.0% (the same hereinafter for maitake), and the ACE inhibition rate increased to 32.1% with 28 days of heating. On the other hand, for the maitake under Condition 2 (350 g of maitake, 400 g of garlic) with garlic added, it increased from 9.0% to 47.8% with 28 days of heating, and for the maitake under Condition 4 (350 g of maitake, 400 g of Chinese chive) with Chinese chive added, it increased from 9.0% to 33.8% with 28 days of heating. From this, it was confirmed that the method for producing a shiitake processed product according to the present invention can obtain a shiitake processed product with improved ACE inhibitory activity (blood pressure lowering effect).

[0027] (Measurement of α-glucosidase inhibitory activity) Each raw material to be measured was made into a paste, and 1 g of the samples at 0 days (without heating) and those heated for 28 days were weighed into 2 mL microtubes, and 1 g of the same amount of distilled water was added thereto. Each microtube was set in an ultrasonic cleaner and subjected to an extraction operation for 30 minutes. After the extraction operation, centrifugation was performed to obtain a supernatant (sample concentration 0.5 g / mL). This supernatant was used as a sample solution, and the α-glucosidase inhibitory activity was measured. The measurement of ACE inhibitory activity was performed by the following method using an enzyme derived from rat small intestine. First, 1.0 g of rat intestinal acetone powder (manufactured by Sigma-Ardrich) was suspended in 10 mL of 0.1 M sodium phosphate buffer (pH 7.0), set in an ultrasonic cleaner, and subjected to an extraction operation for 20 minutes under ice cooling. Immediately after that, centrifugation was performed, and the supernatant was used as a crude α-glucosidase enzyme solution. Next, the following four types of solutions A to D were prepared. Solution A (sample solution): 200 μL of 250 mM maltose aqueous solution and 50 μL of the sample solution were added to 240 μL of distilled water and mixed. Solution B (sample blank): 50 μL of the sample solution was added to 240 μL of distilled water and mixed. Solution C (target solution): 200 μL of 250 mM maltose aqueous solution was added to 290 μL of distilled water and mixed. Solution D (target blank): The same as C was prepared. Solutions A to D were each heated at 37°C for 5 minutes. After heating, 10 μL of the crude α-glucosidase enzyme solution was added to solutions A, B, and C and mixed. Solutions A to D were further heated at 37°C for 40 minutes to cause an enzyme reaction. After the reaction, 500 μL of 0.2 M sodium carbonate aqueous solution was added to solutions A to D to stop the enzyme reaction. After the enzyme reaction, 200 μL of 250 mM maltose aqueous solution was added to solution B, and 10 μL of the crude α-glucosidase enzyme solution was added to solution D and mixed. The glucose concentrations of Solution A to Solution D after the reaction were measured using Glucose CII Test Wako (manufactured by Fujifilm Wako Pure Chemical Corporation), and the α-glucosidase inhibitory activity was calculated from the obtained glucose concentrations by the following formula. Each term in the following formula is a: glucose concentration of Solution A after the reaction, b: glucose concentration of Solution B after the reaction, c: glucose concentration of Solution C after the reaction, and d: glucose concentration of Solution D after the reaction. α-glucosidase inhibitory activity (%) = {(a - d) - (b - d)} / (c - d) × 100 Note that the α-glucosidase inhibitory activity (%) is proportional to the amount of glucose produced. The lower the inhibitory activity value, the less glucose is produced, suggesting an inhibitory effect on blood glucose level increase, indicating excellent activity. Table 2 shows the measurement results of the α-glucosidase inhibitory activity when the processing treatment of the present invention was applied to shiitake mushrooms.

[0028]

Table 2

[0029] According to the measurement results, the value of 117.8% under Condition 1 (350 g of shiitake mushrooms) without heating (0 days) for the single shiitake mushroom (the same applies to shiitake mushrooms hereinafter) decreased to 80.4% in terms of α-glucosidase inhibitory activity due to heating for 28 days. For the shiitake mushrooms in Condition 2 (350 g of shiitake mushrooms, 400 g of garlic) with garlic added to the shiitake mushrooms, it decreased from 117.8% to 24.2% due to heating for 28 days, and for the shiitake mushrooms in Condition 4 (350 g of shiitake mushrooms, 400 g of Chinese chive) with Chinese chive added to the shiitake mushrooms, it decreased from 117.8% to 42.3% with 28 days of heating. From this measurement result, it was confirmed that the α-glucosidase inhibitory activity (blood glucose level increase inhibitory effect) of shiitake mushrooms was improved by the shiitake mushroom processed product manufacturing method of the present invention.

[0030] <Experimental Example 2: Raw materials shiitake mushrooms and Chinese chive> Instead of the Chinese chive used in the above Experimental Example 1, rakkyo was used. The maitake and rakkyo after the preliminary preparation (Preparation Step S1) were made into a laminated structure and directly placed in a warmer without using a stainless steel cage or ceramic balls (Containment Step S2), and heated for 20 days (Heating Step S3). Then, the raw materials were taken out of the warmer and separated by type (Separation Step S4). After going through each of the above steps, the experiment was completed. The processed maitake after the experiment was blackened and could be used as food. Note that at the time when 10 days had passed since the start of heating, the raw materials, maitake and rakkyo, were stirred. At that time, the raw materials had turned light brown.

[0031] <Measurement of Biological Regulatory Function> As the biological regulatory function of the blackened maitake, the ACE inhibitory activity was measured in the same manner as described above. The measurement results were 41.8% for maitake and 40.2% for black rakkyo after 20 days of heating. As described above, the ACE inhibitory rate increased from 9.0% without heating the maitake alone to 32.1% after 28 days of heating. Therefore, it was confirmed that even when the raw material to be contained is rakkyo, a processed maitake product with improved ACE inhibitory activity can be obtained by the method for producing a processed maitake product of the present invention in a shorter heating period.

[0032] <Reference Experimental Example: Raw Materials Garlic, Maitake, Eringi, Bunashimeji, Shiitake> In addition to the maitake used in the above Experimental Example 1, edible mushrooms, eringi, bunashimeji and shiitake were used. The four types of mushrooms and garlic after the preliminary preparation (Preparation Step S1) were made into a laminated structure and directly placed in a warmer without using a stainless steel cage or ceramic balls (Containment Step S2). Each layer was stacked from bottom to top in the order of maitake (about 500 g), garlic (about 200 g), eringi (about 200 g), garlic (about 200 g), bunashimeji (about 200 g), garlic (about 200 g), shiitake (about 300 g). Next, it was heated for 20 days (heating step S3). When 10 days had passed since the start of heating, the raw materials in the heater were stirred. At this time, all five types of raw materials had changed color to light brown. After 20 days had passed since the start, the raw materials were taken out of the heater. After going through the above three steps, the experiment was completed. After the experiment was completed, the processed maitake and other edible mushrooms had blackened and were usable as food ingredients. From this experimental result, it was confirmed that by the method for producing a processed maitake product of the present invention, not only maitake but also at least edible mushrooms such as shiitake, beech mushrooms, and enoki mushrooms can be blackened.

[0033] As described above, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the essence of the present invention.

Industrial Applicability

[0034] It can be used for processed maitake products that can improve the biological regulatory function of maitake and for which effects such as preventing lifestyle-related diseases and maintaining health can be expected, and processed foods containing the same.

Claims

1. A step of accommodating shiitake mushrooms and Allium vegetables in a processing chamber having a closable space; A step of continuously heating the shiitake mushrooms and Allium vegetables accommodated in the processing chamber at 60 to 80°C A method for producing a processed shiitake mushroom product, characterized by improving the ACE inhibitory activity and α-glucosidase inhibitory activity of shiitake mushrooms by including the above steps.

2. The method for producing a processed shiitake mushroom product according to Claim 1, wherein the heating step is a step of continuously heating at a temperature of 70°C for 10 to 30 days.

3. The method for producing a processed shiitake mushroom product according to Claim 1 or 2, wherein the accommodating step is a step of alternately laminating a layer of shiitake mushrooms and a layer of Allium vegetables and accommodating them in a laminated structure.

4. The method for producing a processed shiitake mushroom product according to any one of Claims 1 to 3, wherein the Allium vegetable is Japanese shallot, scallion or garlic.

5. A processed shiitake mushroom product produced by the method for producing a processed shiitake mushroom product according to any one of Claims 1 to 4, characterized by improving the ACE inhibitory activity and α-glucosidase inhibitory activity of shiitake mushrooms.

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