JP2610210B2 - Method for producing dried powder of maitake fruit body - Google Patents
Method for producing dried powder of maitake fruit bodyInfo
- Publication number
- JP2610210B2 JP2610210B2 JP4188555A JP18855592A JP2610210B2 JP 2610210 B2 JP2610210 B2 JP 2610210B2 JP 4188555 A JP4188555 A JP 4188555A JP 18855592 A JP18855592 A JP 18855592A JP 2610210 B2 JP2610210 B2 JP 2610210B2
- Authority
- JP
- Japan
- Prior art keywords
- maitake
- dried
- fruit body
- powder
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Description
【０００１】[0001]
【産業状の利用分野】本発明は、ヒダナシタケ目サルノ
コシカケ科マイタケの子実体（以下、マイタケの子実体
という）の乾燥粉末の製造方法に関するものである。本
発明の方法で製造したマイタケの乾燥粉末は、特に、食
品として加工するのに適したものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dry powder of a fruit body of Maitake mushrooms (hereinafter referred to as a fruit body of Maitake). The dried powder of maitake produced by the method of the present invention is particularly suitable for processing as food.
【０００２】[0002]
【従来の技術】マイタケは美味であるため、通常は食用
に供されるが、マイタケから抽出されるある種の多糖類
（β−グルカン）には抗癌作用などの薬効があることが
確認されており、近年、薬用としての研究が盛んに行わ
れている。2. Description of the Related Art Maitake is delicious and is usually served for food. However, it has been confirmed that certain polysaccharides (β-glucan) extracted from Maitake have a medicinal effect such as an anticancer effect. In recent years, research on medicinal use has been actively conducted.
【０００３】このようなマイタケのもつ薬効成分を抽出
する際、通常は、マイタケの子実体を約８０〜１００℃
の温度で熱処理して、乾燥及び殺菌を同時に行う。この
ため、マイタケの薬効成分のうちの熱に不安定な成分は
この熱処理によって失われてしまうことになる。従っ
て、上述の抗癌作用はマイタケの薬効成分のうち、熱に
安定な成分から得られるものであると言える。マイタケ
のみならず、近年、担子菌類のもつ薬理効果について極
めて多数の研究報告がなされているが、いずれも薬効成
分の抽出の際に熱処理が行われており、現在確認されて
いる担子菌類のもつ薬理効果の殆どは熱に安定な成分か
ら得られるものであるといえる。その他の熱に不安定な
成分から得られる薬理効果については、報告がなされて
いない。[0003] When extracting the medicinal components of maitake, the fruiting body of maitake is usually heated to about 80 to 100 ° C.
, And drying and sterilization are performed simultaneously. For this reason, among the medicinal components of Maitake, heat-labile components will be lost by this heat treatment. Therefore, it can be said that the above-mentioned anticancer effect is obtained from a heat-stable component among the pharmaceutically active ingredients of Maitake. Not only maitake, but also a number of research reports on the pharmacological effects of basidiomycetes in recent years, all of which have been subjected to heat treatment when extracting medicinal components, It can be said that most of the pharmacological effects are obtained from heat-stable components. No pharmacological effects from other heat-labile components have been reported.
【０００４】[0004]
【発明が解決しようとする課題】本願発明者等は、マイ
タケに含まれる種々の薬効を究明したところ、マイタケ
には、熱に安定な成分から得られる既知の薬効以外に、
熱に不安定な成分からも様々な薬効が得られることが明
らかになった。すなわち、マイタケを５０℃以下の温度
で乾燥させて得た乾燥粉末中に、肥満の体重減少、高血
圧の血圧効果及び高脂血症の血清脂質低下作用などの薬
効を有する成分が存在していることを見出した。後述す
る実験例から明らかなように、高温で熱処理をしたマイ
タケの乾燥粉末にはこのような薬効を見出すことができ
ず、これらの作用は熱に不安定な成分から得られるもの
であることがわかる。DISCLOSURE OF THE INVENTION The inventors of the present application have studied various effects contained in maitake, and found that maitake contains, in addition to the known effects obtained from heat-stable components,
It became clear that various medicinal effects can be obtained even from components that are unstable to heat. That is, in a dry powder obtained by drying maitake at a temperature of 50 ° C. or less, components having a medicinal effect such as weight loss of obesity, blood pressure effect of hypertension, and serum lipid lowering effect of hyperlipidemia are present. I found that. As is clear from the experimental examples described later, such a medicinal effect cannot be found in the dried powder of maitake that has been heat-treated at a high temperature, and these effects may be obtained from components unstable to heat. Recognize.
【０００５】このような熱に不安定な成分は、５０℃以
下の温度で乾燥させたマイタケの子実体の粉末中から以
下に述べる方法で取り出すことができる。すなわち、マ
イタケの子実体を５０℃以下の温度で乾燥させて乾燥粉
末を作り、水１リットルに対して当該粉末を１００〜５
００ｇ懸濁させ、０〜４０℃の温度で１０分以上接触さ
せた後、この懸濁液から圧搾機等によって不溶物を分離
して抽出液を得る。次に、抽出液をそのまま、あるいは
４０℃以下で減圧濃縮を行い凍結乾燥させる。この乾燥
物をほぼ同僚の水に溶解させ、溶解液を透析して低分子
物質を除去し、透析内液を、Ｄ．Ｅ．Ａ．Ｅ．セファデ
ックス（スウェーデンのファルマシア社製デキストラン
ゲルの商品名）を担体とするカラムに流し有効成分を吸
着させる。吸着させた有効成分は０．２モルの塩化ナト
リウムを流して容出させる。このようにして得られた容
出液に硫安を８０％まで加えて塩析し、生成した沈殿物
を遠心分離で集め、次いで、この沈殿物を水に溶解させ
て、溶解液をセファデックスＧ（スウェーデンのファル
マシア社製デキストランゲルの商品名）を担体とするゲ
ルろ過クロマトグラフィで分子量分画して活性画分を分
取する。活性画分は分子量約１２、０００の区分に集中
して溶出される。このようにして分取した活性画分を凍
結乾燥させる。[0005] Such a heat-unstable component can be extracted from the powder of the fruit body of maitake dried at a temperature of 50 ° C or less by the method described below. That is, the fruit body of Maitake is dried at a temperature of 50 ° C. or less to produce a dry powder, and the powder is prepared in 100 to 5 parts per liter of water.
After suspending the suspension in an amount of 0 g and contacting it at a temperature of 0 to 40 ° C. for 10 minutes or more, insoluble substances are separated from the suspension by a press or the like to obtain an extract. Next, the extract is directly concentrated under reduced pressure at 40 ° C. or lower and freeze-dried. This dried product was almost dissolved in colleagues' water, and the solution was dialyzed to remove low molecular substances. E. FIG. A. E. FIG. The active ingredient is adsorbed by flowing through a column using Sephadex (trade name of Dextran gel manufactured by Pharmacia, Sweden) as a carrier. The adsorbed active ingredient is brought out by flowing 0.2 mol of sodium chloride. Ammonium sulfate was added to the thus obtained eluate up to 80% for salting out, the formed precipitate was collected by centrifugation, and then the precipitate was dissolved in water. (Trade name of Dextran gel manufactured by Pharmacia, Sweden) as a carrier, and the active fraction is collected by molecular weight fractionation by gel filtration chromatography. The active fraction is concentrated and eluted in the section having a molecular weight of about 12,000. The active fraction thus collected is freeze-dried.
【０００６】本願発明者等の分析によれば、このように
して抽出したマイタケの子実体の熱に不安定な成分の凍
結乾燥物は蛋白質であると考えられ、以下に示すような
理化学的性質を有している。 色と形状 多孔質の単褐色粉末で、無味無臭である。 分子量 約１２、０００（ゲルろ過による分子量分画法で測定） 溶液のＰＨ １％水溶液のＰＨは約７である。 熱に体する安定性 上記凍結乾燥物の水溶液は４０℃以下で安定、４０〜６
０℃では徐々に失活し、温度が高くなるにつれて失活の
速度が早くなり、７０℃以上では速やかに失活する。 エタノールに体する安定性 ５０％以上のエタノール溶液中で速やかに失活する。 紫外線吸収 ２８０ｎｍの紫外線を強く吸収する。 蛋白質 ９８％（牛血清アルプミンを標準として、Ｌｏｗｒｙ法
によって定量）。According to the analysis of the present inventors, the freeze-dried product of the heat-labile component of the fruit body of Maitake mushroom extracted in this manner is considered to be a protein, and has the following physicochemical properties. have. Color and shape Porous single brown powder, tasteless and odorless. Molecular weight about 12,000 (measured by molecular weight fractionation method by gel filtration) PH of a solution The pH of a 1% aqueous solution is about 7. Stability to heat The aqueous solution of the lyophilized product is stable at 40 ° C or less,
It deactivates gradually at 0 ° C., the rate of deactivation increases as the temperature increases, and rapidly deactivates at 70 ° C. or higher. Ethanol stability Deactivates rapidly in ethanol solution of 50% or more. UV absorption Strongly absorbs 280 nm UV light. Protein 98% (quantified by the Lowry method using bovine serum albumin as a standard).
【０００７】このようにして抽出した、マイタケの子実
体の低温乾燥粉末には、上述した肥満の体重減少、高血
圧の血圧降下、及び高脂血症の血清脂質低下効果がある
ことが確認されている。しかしながら、５０℃以下の低
温で乾燥させたマイタケの子実体には、生菌数が１ｇあ
たり１００万個を超えたり、大腸菌群が陽性になる場合
があり、この乾燥粉末をそのまま食品として用いるには
衛生的に問題が生じる。従って、このように低温で乾燥
させたマイタケを食品として加工するためには、乾燥マ
イタケを殺菌する必要がある。しかし、上述したとお
り、乾燥マイタケの水溶液は熱に弱く、４０〜６０℃で
失活してしまい、加熱殺菌を行うと熱に不安定な薬効成
分が消失してしまう。本発明は、この問題を解決して、
マイタケの熱に不安定な薬効成分を壊すことなく、殺菌
して安全に食品として加工することのできるマイタケの
子実体の乾燥粉末の製造方法を提供しようとするもので
ある。It has been confirmed that the low-temperature dried powder of the fruit body of Maitake mushroom extracted in this manner has the above-mentioned effects of weight loss for obesity, blood pressure reduction for hypertension, and serum lipid reduction for hyperlipidemia. I have. However, maitake fruit bodies dried at a low temperature of 50 ° C. or less may have a viable cell count of more than 1 million per gram or become positive for coliform bacteria. Causes hygiene problems. Therefore, in order to process maitake dried at such a low temperature as food, it is necessary to sterilize the dried maitake. However, as described above, the aqueous solution of dried maitake is vulnerable to heat and is inactivated at 40 to 60 ° C., and when sterilized by heating, heat-labile medicinal ingredients disappear. The present invention solves this problem,
An object of the present invention is to provide a method for producing a dried powder of a fruit body of Maitake, which can be sterilized and safely processed as a food without destroying the heat-labile medicinal component of Maitake.
【０００８】[0008]
【課題を解決するための手段】本発明は、このような現
状に鑑みて創案されたものであり、本発明にかかるマイ
タケの子実体の乾燥粉末の製造方法は、マイタケの子実
体を５０℃以下の温度で乾燥させる工程と、このように
して乾燥させたマイタケの子実体を粉状にする工程と、
このマイタケの子実体の粉末を前記乾燥させた状態を保
持したままで加熱殺菌する工程とを具えることを特徴と
するものである。SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and a method for producing a dried powder of the fruit body of Maitake according to the present invention comprises: A step of drying at the following temperature, and a step of pulverizing the fruit body of the maitake thus dried,
A step of heat-sterilizing the powder of the fruit body of the oyster mushroom while maintaining the dried state.
【０００９】本発明のマイタケの子実体の乾燥粉末の製
造方法の好適な実施例は、前記乾燥状態が前記マイタケ
に含有される水分が２０％以下であることを特徴とする
者である。In a preferred embodiment of the method for producing a dried powder of a fruit body of Maitake of the present invention, the dry state is characterized in that the moisture contained in the Maitake is 20% or less.
【００１０】本発明のマイタケの子実体の乾燥粉末の製
造方法の他の好適な実施例は、前記加熱殺菌を９０℃の
温度で行うことを特徴とするものである。[0010] In another preferred embodiment of the method of the present invention for producing a dried powder of a fruit body of Maitake, the heat sterilization is performed at a temperature of 90 ° C.
【００１１】本発明のマイタケの子実体の乾燥粉末の製
造方法の更なる好適な実施例は、前記殺菌を行ったとき
の状態が１グラム中の生菌数が１０００個以下、大腸菌
群が陰性であることを特徴とするものである。In a further preferred embodiment of the method of the present invention for producing a dry powder of a fruiting body of maitake, the sterilized state is such that the number of viable bacteria per gram is 1000 or less and the coliform group is negative. It is characterized by being.
【００１２】[0012]
【作用】このように、本発明によれば、マイタケの子実
体の乾燥粉末は、５０℃以下の低温でマイタケの子実体
を乾燥させるようにしているために、肥満、高血圧症、
高脂血症に対する薬効成分、すなわち熱に不安定な成分
が消滅することなく、乾燥粉末中に残留している。As described above, according to the present invention, the dried powder of the fruit body of Maitake is designed to dry the fruit body of Maitake at a low temperature of 50 ° C. or less, so that obesity, hypertension,
The active ingredient against hyperlipidemia, that is, the ingredient unstable to heat, remains in the dry powder without disappearing.
【００１３】上述したとおり、マイタケの乾燥粉末を食
品として加工する場合には、殺菌処理が必要となるが、
本発明者等の研究によれば、マイタケの子実体を５０℃
以下の温度で乾燥させ、これを粉砕して得た乾燥粉末
に、水を加えてペースト状ないし、懸濁液状にして、こ
れに５０℃以上の熱を加えたものには上述の薬効を見出
すことができないことが確認されている。すなわち、低
温でマイタケの子実体を乾燥させても、この乾燥粉末に
水を加えて水分を含有させた状態にしたものに、５０℃
以上の熱を加えると、上述の薬効成分が消滅してしまう
ことがわかった。そこで、本発明では、マイタケの子実
体を５０℃以下の低温で乾燥させて、水分を低減させ、
この水分が低減した状態を保持したまま加熱殺菌するよ
うにして、上述の薬効成分を消失させることなく、食品
として加工するのに適した状態に殺菌できるようにし
た。[0013] As described above, when processing the dried powder of maitake as food, a sterilization treatment is required.
According to the study of the present inventors, the fruiting body of Maitake is 50 ° C.
The powder is dried at the following temperature, and the dried powder obtained by pulverizing the powder is mixed with water to form a paste or suspension, and the above-mentioned medicinal effects are obtained when the powder is heated to 50 ° C. or more. It has been confirmed that it is not possible. That is, even if the fruit body of Maitake was dried at a low temperature, water was added to the dried powder to make it contain water.
It was found that the above-mentioned medicinal components disappeared when the above heat was applied. Therefore, in the present invention, the fruit body of Maitake is dried at a low temperature of 50 ° C. or less to reduce moisture,
Heat sterilization is performed while maintaining the reduced water state, so that the above-mentioned medicinal components can be sterilized to a state suitable for processing as food without losing the medicinal components.
【００１４】なお、乾燥の程度としてはマイタケの子実
体に含まれる水分が２０％以下になるまで乾燥させるこ
とが好ましい。この水分が２０％を超えると、加熱殺菌
の工程で熱に不安定な薬効成分が消失してしまう。The degree of drying is preferably dried until the water content of the fruit body of Maitake is 20% or less. If the water content exceeds 20%, heat-labile medicinal components will be lost in the heat sterilization step.
【００１５】更に、加熱殺菌温度は９０℃が好ましい。
９０℃未満の温度で殺菌しても、生菌数が充分に減ら
ず、また、大腸菌群が陰性にならない。Further, the heat sterilization temperature is preferably 90 ° C.
Even when sterilized at a temperature lower than 90 ° C., the viable cell count is not sufficiently reduced, and the coliform group does not become negative.
【００１６】このようにして乾燥、殺菌したマイタケ
は、生菌数は１ｇあたり１０００個以下となり、大腸菌
群は陰性になる。本発明に係るマイタケの乾燥粉末を食
品として加工し、これを摂取することにより、肥満、高
血圧症、高脂血症などに極めて有効な薬効を得ることが
できる。The dried and sterilized maitake mushrooms have a viable count of 1000 or less per gram, and the coliform group is negative. By processing the dried powder of maitake according to the present invention as a food and ingesting the food, extremely effective medicinal effects can be obtained for obesity, hypertension, hyperlipidemia and the like.
【００１７】[0017]
【実施例】本願発明者等は、マイタケの子実体の乾燥粉
末の肥満、高血圧症、高脂血症に関する薬理作用を確認
するために種々の試験を行った。この結果、上述の薬理
作用は、マイタケの成分中の熱に不安定な成分によって
実現されるものであることが以下の薬理試験から明らか
になった。EXAMPLES The present inventors conducted various tests to confirm the pharmacological action of dried powder of the fruit body of Maitake mushroom on obesity, hypertension and hyperlipidemia. As a result, the following pharmacological tests revealed that the above-mentioned pharmacological action was achieved by a heat-labile component in the components of Maitake.
【００１８】（薬理試験） マイタケの子実体を５０℃以下の温風で乾燥させた後、
これを粉砕して乾燥粉末を得た。また、この乾燥粉末に
水を加えて懸濁させ、この懸濁液を１００℃まで加熱
し、放置して冷却させた後、再び乾燥させて熱処理済乾
燥粉末を得た。この乾燥粉末を６％添加した飼料（飼料
１）と、熱処理済乾燥粉末を６％添加した飼料（飼料
２）と、なにも添加していない対照飼料（飼料３）の合
計３種類の飼料を用意した。乾燥粉末添加飼料（飼料
１）、熱処理済乾燥粉末添加飼料（飼料２）及び対照飼
料（飼料３）は、各々栄養成分は同じになるように調整
した。(Pharmacological test) After drying the fruit body of Maitake with hot air of 50 ° C or less,
This was pulverized to obtain a dry powder. In addition, water was added to the dried powder to suspend the suspension. The suspension was heated to 100 ° C., allowed to cool, and then dried again to obtain a heat-treated dried powder. Feed (feed 1) containing 6% of this dry powder, feed (feed 2) containing 6% of heat-treated dry powder, and control feed (feed 3) without any addition, for a total of three types of feed Was prepared. The dry powder-added feed (feed 1), the heat-treated dry powder-added feed (feed 2), and the control feed (feed 3) were each adjusted to have the same nutritional component.
【００１９】高脂肪、高カロリーの通常の飼料を与え
て、生後５週令から１５週令まで飼育して、肥満、高血
圧、高脂血症としたＳＨＲラットに、上記飼料１、２、
３を与えて、１５週令から２１週令まで飼育して、これ
らのラットの体重及び血圧の変化を調べた。各々の飼料
の飼育数は１０匹とした。[0019] SHR rats fed from a high fat, high calorie diet and fed from the age of 5 to 15 weeks of age to be obese, hypertensive and hyperlipidemic were fed to the above diets 1, 2,
3 rats were bred from the age of 15 weeks to the age of 21 weeks, and the changes in body weight and blood pressure of these rats were examined. The number of each feed was 10 animals.
【００２０】図１は、それぞれの飼料を与えて飼育した
ラットの体重の変化を示すグラフである。図１から明ら
かなとおり、マイタケの子実体を低温乾燥させた乾燥粉
末を添加した飼料１を与えて飼育したラットには、明ら
かに体重の減少が認められるが、熱処理済乾燥粉末を添
加した飼料２を与えて飼育したラットは、対照飼料（飼
料３）を与えて飼育したラットとほぼ同様に体重の増加
が見られた。FIG. 1 is a graph showing changes in body weight of rats fed each diet. As is clear from FIG. 1, the rats bred with the diet 1 to which the dried powder obtained by drying the fruit body of Maitake mushrooms at low temperature were clearly reduced in weight, but the rats to which the heat-treated dried powder was added were clearly reduced in weight. Rats fed with 2 gave a similar increase in body weight as rats fed with the control diet (feed 3).
【００２１】図２は、それぞれの飼料を与えて飼育した
ラットの血圧の変化を示すグラフである。図２から明ら
かなとおり、乾燥粉末を添加した飼料１を与えて飼育し
たラットには、明らかに血圧の降下が認められるが、熱
処理済乾燥粉末を添加した飼料２を与えて飼育したラッ
トは、対照飼料（飼料３）を与えて飼育したラットとほ
ぼ同様に血圧の上昇が認められた。FIG. 2 is a graph showing changes in the blood pressure of rats fed with each feed. As is clear from FIG. 2, the rats fed with the feed 1 to which the dry powder was added showed a clear decrease in blood pressure, whereas the rats fed with the feed 2 to which the heat-treated dry powder was added showed that An increase in blood pressure was observed in almost the same manner as in rats fed a control diet (feed 3).
【００２２】更に、表１は、それぞれの飼料を与えて飼
育したラットについて、試験開始時である１５週令時、
及び試験終了時である２１週令時に採血を行って、血清
脂質を測定した結果を示すものである。表１から明らか
なとおり、乾燥粉末を添加した飼料１を与えて飼育した
ラットのみに、血清脂質の低下が確認できた。Further, Table 1 shows that the rats fed each diet were bred at the age of 15 weeks at the start of the test.
In addition, it shows the results of measuring blood serum lipids by collecting blood at the age of 21 weeks, which is the end of the test. As is clear from Table 1, a decrease in serum lipid was confirmed only in rats bred with feed 1 to which dry powder was added.
【００２３】[0023]
【表１】 [Table 1]
【００２４】上記の薬理試験から、肥満の体重減少、高
血圧症の血圧降下、高血脂質症の血清脂質の低下等の薬
効は、マイタケの子実体に含まれる熱に不安定な成分に
よるものであることが確認された。From the above pharmacological tests, the medicinal effects such as weight loss in obesity, blood pressure lowering in hypertension, and lowering of serum lipids in hyperlipidemia are due to heat-labile components contained in the fruit body of Maitake. It was confirmed that there was.
【００２５】しかし、低温で乾燥させた乾燥粉末を得て
も、これに水を加えてペースト状あるいは懸濁液状にし
たものに、５０℃以上の熱を加えて得たものには、上述
の薬効が認められない。このことを確認するために、下
記の実験１を行った。実験１の結果から明らかなよう
に、低温でマイタケを乾燥させた場合でも、この乾燥粉
末に２０％以上水分を含有させた状態で加熱して殺菌す
ると、所望の薬効を得ることができなかった。However, even if a dry powder dried at a low temperature is obtained, water is added to the dried powder to form a paste or a suspension. No efficacy is observed. In order to confirm this, the following experiment 1 was performed. As is clear from the results of Experiment 1, even when maitake was dried at a low temperature, the desired medicinal effect could not be obtained when the dried powder was heated and sterilized with 20% or more of water contained therein. .
【００２６】（実験１） 生後５週令から１５週令まで、高脂肪、高カロリーの飼
料を用いて飼育して肥満にしたＳＨＲラットを用意し
た。下記の条件で乾燥、殺菌したマイタケの子実体の粉
末を６％添加した飼料（比較例１、比較例２、比較例
３、本発明）と、マイタケの子実体の粉末を添加してい
ない対照飼料（飼料３）とを与えて、１５週令から１８
週令まで飼育した。なお、各例とも１０匹ずつのラット
について実験した。(Experiment 1) Obese SHR rats were prepared from the age of 5 weeks to the age of 15 weeks after birth using a high fat, high calorie diet. A feed (Comparative Example 1, Comparative Example 2, Comparative Example 3, and the present invention) to which 6% of powder of maitake fruit body dried and sterilized under the following conditions was added, and a control to which no powder of maitake fruit body was added. Feed (feed 3) and 18 weeks after 15 weeks of age
They were bred until week age. In each case, experiments were conducted on 10 rats.
【００２７】乾燥、殺菌条件 比較例１： ４８〜５０℃の温風で水分が７〜８％になるまで乾燥させた 比較例２： ４８〜５０℃の温風で水分が６０％になるまで乾燥させた後、９ ０℃の温風で３時間殺菌した 比較例３： ４８〜５０℃の温風で水分が４０％になるまで乾燥させた後、９ ０℃の温風で３時間殺菌した 本発明 ： ４８〜５０℃の温風で水分が２０％になるまで乾燥させた後、９ ０℃の温風で３時間殺菌した これらのラットの体重の変化を図３に示す。Drying and Sterilization Conditions Comparative Example 1: Drying with hot air at 48 to 50 ° C. until the water content becomes 7 to 8% Comparative Example 2: Hot air at 48 to 50 ° C. until the water content becomes 60% After drying, it was sterilized with hot air of 90 ° C. for 3 hours. Comparative Example 3: After being dried with hot air of 48 to 50 ° C. until the water content became 40%, it was sterilized with warm air of 90 ° C. for 3 hours. The present invention: Changes in body weight of these rats are shown in FIG. 3, which were dried with warm air at 48 to 50 ° C. until the water content became 20% and then sterilized with warm air at 90 ° C. for 3 hours.
【００２８】図３に明らかなように、比較例１の乾燥、
殺菌条件で製造したマイタケ子実体の粉末を与えたラッ
トと本発明の方法で製造したマイタケ子実体の乾燥粉末
を与えたラットに体重の減少が見られ、比較例２のラッ
トについては、対照飼料を与えたラットと同じように体
重が増加していた。また、比較例３のラットについて
は、若干の体重の減少は見られたが、その効果は顕著で
はなかった。As is apparent from FIG. 3, the drying of Comparative Example 1
Weight loss was observed in rats fed the powder of maitake fruit bodies produced under sterile conditions and in rats fed the dry powder of maitake fruit bodies produced by the method of the present invention. Rats gained weight in the same way as the rats fed. In the rat of Comparative Example 3, a slight decrease in body weight was observed, but the effect was not remarkable.
【００２９】更に、下記の実験２において、本発明の殺
菌効果を確認した。すなわち、生のマイタケの子実体に
農業用水を噴霧して雑菌で汚染させた後、下記の条件の
下で乾燥、殺菌を行い、生菌数、大腸菌群の変化を調べ
た。なお、農業用水を噴霧して雑菌で汚染させた生マイ
タケの生菌数は、７．０×１０５個／１ｇ、大腸菌群は
３００個以上／０．０１ｇであった。Further, in Experiment 2 below, the bactericidal effect of the present invention was confirmed. That is, after spraying agricultural water on the fruit bodies of raw Maitake mushrooms and contaminating them with various bacteria, drying and sterilization were performed under the following conditions, and changes in the number of viable bacteria and coliforms were examined. In addition, the viable cell count of the raw oyster mushrooms contaminated with various bacteria by spraying with agricultural water was 7.0 × 10 5 / g, and the coliform group was 300 or more / 0.01 g.
【００３０】（実験２） 乾燥、殺菌条件 比較例４： 雑菌汚染生マイタケを４８〜５０℃の温風で水分が７〜８％にな るまで乾燥させた 比較例５： 雑菌汚染生マイタケを４８〜５０℃の温風で水分が２０％になる まで乾燥させた後、７５℃の温風で３時間殺菌した 本発明： 雑菌汚染生マイタケを４８〜５０℃の温風で水分が２０％になる まで乾燥させた後、９０℃の温風で３時間殺菌した 実験結果 表２参照(Experiment 2) Drying and sterilization conditions Comparative Example 4: Various germ-contaminated raw mushrooms were dried with warm air at 48 to 50 ° C. until the water content became 7 to 8%. After being dried with hot air at 48 to 50 ° C. until the water content becomes 20%, sterilized with hot air at 75 ° C. for 3 hours. After drying until it became, it was sterilized with hot air of 90 ° C for 3 hours.
【００３１】[0031]
【表２】 [Table 2]
【００３２】実験２の結果から明らかなように、雑菌で
汚染した生マイタケを、低温で水分７〜８％になるまで
乾燥させた場合（比較例４）、熱に不安定な成分に起因
する薬効は得られても、生菌数が減少せず、大腸菌も陽
性であるため食品加工用には不適当である。また、雑菌
で汚染した生マイタケを低温で水分２０％になるまで乾
燥させ、更に、７５℃の温度で３時間殺菌した場合（比
較例５）も、生菌数は食品加工用に適当な程度にまで減
少せず、また、大腸菌群も陽性であった。これに対し
て、雑菌で汚染した生マイタケを低温で水分２０％にな
るまで乾燥させ、更に、９０℃の温度で３時間殺菌した
場合（本発明）では、生菌数が１ｇあたり３００以下に
減り、大腸菌群も陰性であった。この結果より、９０℃
の温度で３時間の加熱殺菌が、食品加工用のマイタケの
乾燥粉末を得るのに適当であることがわかった。As is evident from the results of Experiment 2, when raw mushrooms contaminated with various bacteria were dried at a low temperature to a water content of 7 to 8% (Comparative Example 4), they were caused by heat unstable components. Even if a medicinal effect is obtained, the viable cell count does not decrease and Escherichia coli is also positive, so it is not suitable for food processing. In addition, when raw mushrooms contaminated with various bacteria are dried at a low temperature until the water content becomes 20%, and further sterilized at a temperature of 75 ° C. for 3 hours (Comparative Example 5), the number of viable bacteria is suitable for food processing. , And the coliform group was also positive. On the other hand, when the raw maitake mushrooms contaminated with various bacteria are dried at a low temperature until the water content becomes 20%, and further sterilized at a temperature of 90 ° C. for 3 hours (the present invention), the number of viable bacteria is reduced to 300 or less per gram. And the coliform group was also negative. From this result, 90 ° C
It has been found that heat sterilization at a temperature of 3 hours is suitable for obtaining a dried powder of maitake for food processing.
【００３３】このように、マイタケの子実体を５０℃以
下の低温で水分が２０％以下になるまで乾燥させて乾燥
粉末を得、この乾燥粉末の水分を２０％以下に保ったま
まで加熱殺菌することによって、マイタケの熱に不安定
な薬効成分を消失させることなく、食品として加工する
のに適当な程度に殺菌することができる。As described above, the fruit body of Maitake is dried at a low temperature of 50 ° C. or less until the water content becomes 20% or less, to obtain a dry powder, and sterilized by heating while keeping the water content of the dry powder at 20% or less. By doing so, it is possible to sterilize maitake to a degree suitable for processing as food without losing the heat-labile medicinal component of maitake.
【００３４】上述した実験１では、比較例１、すなわ
ち、マイタケの子実体を４８〜５０℃の温風で水分が７
〜８％になるまで乾燥させた飼料（殺菌は特に行わな
い）でＳＨＲラットを飼育した場合に、ラットに体重の
減少が見られたが、この乾燥マイタケは、殺菌がなされ
ていないため、生菌数が多く、大腸菌群が陽性となり、
食品加工用には不適当である。In Experiment 1 described above, Comparative Example 1, that is, the fruit body of Maitake mushroom was treated with hot air of 48 to 50 ° C. and water content of 7
When SHR rats were bred on a diet dried to ８8% (sterilization was not particularly performed), the rats lost weight. However, since the dried maitake was not sterilized, The bacterial count is high, the coliform group is positive,
Unsuitable for food processing.
【００３５】本発明に係るマイタケの子実体の乾燥粉末
を食品として加工する場合、高温で加熱すると上記薬効
が消滅してしまうので、このマイタケの乾燥粉末をその
まま、あるいは賦型剤として糖類を加えて通常の方法で
造粒して、顆粒状食品とするか、この顆粒を打錠して錠
剤状食品とする。あるいは、粉末、または顆粒状に加工
したものをカプセルに詰めてカプセル状食品に加工する
ようにしてもよい。When the dried powder of maitake fruit body according to the present invention is processed into food, the above-mentioned medicinal effects disappear when heated at a high temperature. Therefore, the dried powder of maitake may be used as it is, or saccharides may be added as a shaping agent. And granulated by a conventional method to obtain a granular food, or the granules are compressed into a tablet food. Alternatively, powder or granules may be packed in capsules and processed into capsule foods.
【００３６】なお、マイタケの乾燥粉末を食品に加工す
る際に、風味を良くするために各種調味料あるいは香料
を加えるようにしてもよい。When processing the dried powder of maitake into food, various seasonings or flavors may be added to improve the flavor.
【００３７】[0037]
【発明の効果】上述したとおり、本発明に係るマイタケ
の子実体の乾燥粉末は、マイタケの子実体に含まれる熱
に不安定な成分に起因する、肥満の体重減少、高血圧の
血圧降下、高脂血症の血清脂質の低下等の薬理作用が消
失することなく、また、食品として加工するのに適する
状態に殺菌されているため、この乾燥粉末を主成分とす
る食品を安全に摂取することができ、これらの薬理効果
を得ることができる。また、本発明の方法によれば、マ
イタケの熱に不安定な成分がもつ薬理効果を消失させる
ことなく、マイタケの乾燥粉末を得ることができ、この
乾燥粉末を食品の製造に提供することができる。As described above, the dried powder of the fruit body of Maitake mushroom according to the present invention is characterized by the heat-labile components contained in the fruit body of Maitake mushroom, the weight loss of obesity, the blood pressure decrease of hypertension, and the high blood pressure. Safe consumption of food containing this dry powder as the main ingredient, as it has been sterilized without loss of pharmacological effects such as a decrease in serum lipids of lipemia and in a state suitable for processing as food. And these pharmacological effects can be obtained. Further, according to the method of the present invention, a dried powder of Maitake can be obtained without losing the pharmacological effect of the heat-labile component of Maitake, and the dried powder can be provided for the production of food. it can.
【図１】低温で乾燥させたマイタケの乾燥粉末の薬効を
説明するためのグラフである。FIG. 1 is a graph for explaining the medicinal effect of dried powder of maitake dried at a low temperature.
【図２】低温で乾燥させたマイタケの乾燥粉末の薬効を
説明するためのグラフである。FIG. 2 is a graph for explaining the medicinal effect of a dried powder of maitake dried at a low temperature.
【図３】本発明に係るマイタケの乾燥、殺菌方法の有効
性を説明するためのグラフである。FIG. 3 is a graph for explaining the effectiveness of the method for drying and sterilizing maitake according to the present invention.
Claims (3)
前記マイタケに含有される水分が２０％以下になるまで
乾燥させる工程と、このようにして乾燥させたマイタケ
の子実体を粉状にする工程と、この粉末を含有水分２０
％以下に乾燥させた状態を保持したままで加熱殺菌する
工程とを具えることを特徴とするマイタケの子実体の乾
燥粉末の製造方法。1. a step of drying the fruit body of Maitake at a temperature of 50 ° C. or less until the water content of Maitake becomes 20% or less, and powdering the fruit body of Maitake thus dried And a water content 20 containing the powder.
% Of the dried fruit body of Maitake mushrooms, comprising a step of heating and sterilizing while maintaining the dried state to not more than 10%.
燥粉末の製造方法において、前記加熱殺菌を９０℃の温
度で行うことを特徴とするマイタケの子実体の乾燥粉末
の製造方法。2. The method according to claim 1, wherein the pasteurization is performed at a temperature of 90 ° C.
体の乾燥粉末の製造方法において、前記殺菌を行ったと
きの状態が１グラム中の生菌数が１０００個以下、大腸
菌群が陰性であることを特徴とするマイタケの子実体の
乾燥粉末の製造方法。3. The method for producing a dried powder of a fruiting body of oyster mushrooms according to claim 1 or 2, wherein the number of viable bacteria per gram is 1000 or less and the coliform group is negative when the sterilization is performed. A method for producing a dry powder of a fruit body of Maitake mushroom, characterized in that:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4188555A JP2610210B2 (en) | 1992-06-05 | 1992-06-05 | Method for producing dried powder of maitake fruit body |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4188555A JP2610210B2 (en) | 1992-06-05 | 1992-06-05 | Method for producing dried powder of maitake fruit body |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05336920A JPH05336920A (en) | 1993-12-21 |
| JP2610210B2 true JP2610210B2 (en) | 1997-05-14 |
Family
ID=16225747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4188555A Expired - Fee Related JP2610210B2 (en) | 1992-06-05 | 1992-06-05 | Method for producing dried powder of maitake fruit body |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2610210B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2717921B2 (en) * | 1993-07-14 | 1998-02-25 | 呉羽化学工業株式会社 | Health maintenance preparation |
| JPH0984551A (en) * | 1995-09-25 | 1997-03-31 | Ryoichi Yamakawa | Grifola frondasa extract free from characteristic odor |
| AU9651098A (en) * | 1998-10-30 | 2000-05-22 | Shinichi Di Onuma | Spiced alcoholic beverage containing anticancer substance |
| JP2000143526A (en) * | 1998-11-13 | 2000-05-23 | Asuke Yakuhin Kk | Diabetes/hypotension/lever function improver comprising panax notoginseng, fruit body of ganoderma lucidum and agaricus blazei murill as main components and its production |
| JP2002176975A (en) * | 2000-12-12 | 2002-06-25 | Fumiharu Eguchi | Pleurotus eryngii strain, method for producing the same and hypertension therapeutic agent using the same |
| JP4587442B2 (en) * | 2004-02-12 | 2010-11-24 | 株式会社クレハ | Novel antihyperlipidemic agent and food |
| JP4618770B2 (en) * | 2004-02-12 | 2011-01-26 | 株式会社クレハ | Novel antihypertensives and foods |
| US7390517B2 (en) | 2005-04-02 | 2008-06-24 | Lai Yeap Foo | Extracts of passion fruit and uses thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03117467A (en) * | 1989-09-29 | 1991-05-20 | Shimaya:Kk | Food and medicine for prevention and remedy of hypertension, hyperlipemia and obesity |
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1992
- 1992-06-05 JP JP4188555A patent/JP2610210B2/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| JPH05336920A (en) | 1993-12-21 |
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