JP7036425B2 - A method for producing shiitake mushroom extract and a shelf life improving agent containing the shiitake mushroom extract. - Google Patents
A method for producing shiitake mushroom extract and a shelf life improving agent containing the shiitake mushroom extract. Download PDFInfo
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Description
本発明は、抗菌用の椎茸エキスの製造方法およびその椎茸エキスを含有する日持向上剤に関する。 The present invention relates to a method for producing a shiitake mushroom extract for antibacterial use and a shelf life improving agent containing the shiitake mushroom extract.
従来食品の保存には、ポリリジンやしらこたん白抽出物などの保存料、または酢酸ナトリウム、グリシン、グリセリン脂肪酸エステル、チアミンラウリル硫酸塩、リゾチームなどの日持向上剤が用いられている。保存料については安全性に対する懸念が広まったことで、現在は日持向上剤の利用が多くなっている。しかし、従来の日持向上剤は保存料よりも微生物に対する静菌効果が弱いことから、保存料と同等の静菌効果を得るためには保存料よりも添加量を多くせざるを得ず、味覚に悪影響を及ぼし得る点が指摘されている。 Conventionally, preservatives such as polylysine and shirako protein extract, or shelf life improvers such as sodium acetate, glycine, glycerin fatty acid ester, thiamine lauryl sulfate, and lysozyme are used for preserving foods. Due to widespread safety concerns about preservatives, the use of longevity improvers is increasing. However, since the conventional shelf life improver has a weaker bacteriostatic effect on microorganisms than the preservative, in order to obtain the same bacteriostatic effect as the preservative, the addition amount must be larger than that of the preservative. It has been pointed out that it can adversely affect the taste.
このように、従来、日持向上剤は、その味覚への影響からある一定量までしか食品に添加できないため、その静菌効果は限定的でしかなかった。したがって、極力味覚に影響を与えず、かつ良好な静菌効果を発揮する日持向上剤が望まれている。 As described above, conventionally, since the shelf life improving agent can be added to foods only in a certain amount due to its influence on the taste, its bacteriostatic effect has been limited. Therefore, there is a demand for a shelf life improving agent that does not affect the taste as much as possible and exhibits a good bacteriostatic effect.
本発明は、味の影響が少なく、かつ良好な静菌効果を発揮する日持向上剤を提供することを目的とする。 An object of the present invention is to provide a shelf life improving agent which has little influence on taste and exhibits a good bacteriostatic effect.
本発明は、抗菌用椎茸エキスの製造方法を提供し、この方法は、０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程を含む。 The present invention provides a method for producing an antibacterial vertebrate extract, which comprises immersing the vertebrate in a solvent of water having a temperature higher than 0 ° C. and 20 ° C. or lower or an aqueous ethanol solution of ethanol of 50 v / v% or less for extraction. Including the step of performing.
１つの実施形態では、上記溶媒は１℃～１５℃である。 In one embodiment, the solvent is 1 ° C to 15 ° C.
１つの実施形態では、上記椎茸は乾燥椎茸である。 In one embodiment, the shiitake mushroom is a dried shiitake mushroom.
１つの実施形態では、上記乾燥椎茸は、２０℃～８５℃で乾燥された椎茸である。 In one embodiment, the dried shiitake mushroom is a shiitake mushroom dried at 20 ° C to 85 ° C.
１つの実施形態では、上記抽出工程は、５時間～７２時間行われる。 In one embodiment, the extraction step is carried out for 5 to 72 hours.
１つの実施形態では、上記製造方法は、上記抽出工程により得られた溶液を濃縮する工程をさらに含む。 In one embodiment, the production method further comprises the step of concentrating the solution obtained by the extraction step.
本発明はまた、抗菌用椎茸エキスおよび日持向上成分を含む、日持向上剤を提供する。 The present invention also provides a shelf life improving agent containing an antibacterial shiitake mushroom extract and a shelf life improving component.
１つの実施形態では、上記椎茸エキスが上記製造方法により製造される。 In one embodiment, the shiitake mushroom extract is produced by the above production method.
１つの実施形態では、上記抗菌用椎茸エキスは、適用される食品の重量に対して０．００２５～０．１％の量で該食品に適用される。 In one embodiment, the antibacterial shiitake extract is applied to the food in an amount of 0.0025 to 0.1% based on the weight of the food to be applied.
１つの実施形態では、上記日持向上成分は、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、リゾチーム、カラシ抽出物、キトサン、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、モウソウチク乾留物、ユッカフォーム抽出物、ローズマリー抽出物および醸造酢からなる群から選択される少なくとも１つを含む。 In one embodiment, the carbonization-enhancing ingredients are sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, oregano extract, citrus extract, clove extract, perilla extract, ginger extract. Extract, tea extract, grape peel extract, propolis extract, sardine extract, lysozyme, mustard extract, chitosan, enzymatically decomposed apple extract, ginger extract, sage extract, sugar cane aqueous extract, grape seed extract Includes at least one selected from the group consisting of grapes, carbonized grapes, yukkafoam extract, rosemary extract and brewed vinegar.
本発明はさらに、日持向上剤の製造方法を提供し、この方法は、上記製造方法により製造した抗菌用椎茸エキスと、日持向上成分とを混合する工程を含む。 The present invention further provides a method for producing a shelf life improving agent, which method comprises mixing an antibacterial shiitake mushroom extract produced by the above manufacturing method with a shelf life improving component.
１つの実施形態では、上記日持向上成分は、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、リゾチーム、カラシ抽出物、キトサン、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、モウソウチク乾留物、ユッカフォーム抽出物、ローズマリー抽出物および醸造酢からなる群から選択される少なくとも１つを含む。 In one embodiment, the carbonization-enhancing ingredients are sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, oregano extract, citrus extract, clove extract, perilla extract, ginger extract. Extract, tea extract, grape peel extract, propolis extract, sardine extract, lysozyme, mustard extract, chitosan, enzymatically decomposed apple extract, ginger extract, sage extract, sugar cane aqueous extract, grape seed extract Includes at least one selected from the group consisting of grapes, carbonized grapes, yukkafoam extract, rosemary extract and brewed vinegar.
本発明はさらに、食品の日持を向上させる方法を提供し、この方法は、
抗菌用椎茸エキスおよび日持向上成分を、適用される食品の重量に対して０．００２５～０．１％：０．３～５％の量で該食品に適用する工程を含む。
The present invention further provides a method for improving the shelf life of food, which method is:
The step of applying the antibacterial shiitake extract and the shelf life improving ingredient to the food in an amount of 0.0025 to 0.1%: 0.3 to 5% with respect to the weight of the food to be applied is included.
本発明はさらに、食品の日持を向上させる方法を提供し、この方法は、
抗菌用椎茸エキスおよび日持向上成分を０．０１～０．５ｗ／ｗ％：０．５～５ｗ／ｗ％の濃度で含む浸漬液中に、該食品またはその原材料食物を浸漬する工程を含む。
The present invention further provides a method for improving the shelf life of food, which method is:
Including a step of immersing the food or its raw material food in a dipping solution containing an antibacterial shiitake extract and a shelf life improving component at a concentration of 0.01 to 0.5 w / w%: 0.5 to 5 w / w%. ..
本発明によれば、多様な菌に抗菌性を発揮し得る椎茸エキスを製造することができる。さらに、本発明によれば、このような椎茸エキスを用いて、食品への味に極力影響を与えず、かつ良好な静菌効果を発揮する日持向上剤が提供される。 According to the present invention, it is possible to produce a shiitake mushroom extract capable of exhibiting antibacterial properties against various bacteria. Further, according to the present invention, there is provided a shelf life improving agent using such a shiitake mushroom extract, which does not affect the taste of food as much as possible and exhibits a good bacteriostatic effect.
（抗菌用椎茸エキスの製造）
本発明は、抗菌用椎茸エキスの製造方法を提供し、この方法は、０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程（本明細書において「抽出工程」ともいう）を含む。
(Manufacturing of antibacterial shiitake extract)
The present invention provides a method for producing an antibacterial vertebrate extract, which comprises immersing the vertebrate in a solvent of water having a temperature higher than 0 ° C. and 20 ° C. or lower or an aqueous ethanol solution of ethanol of 50 v / v% or less for extraction. (Also referred to as “extraction step” in the present specification).
抽出材料としての椎茸（Lentinula edodes）は、食用の椎茸であれば特に品種を問わない。品種として、光面椎茸または黒面椎茸が挙げられるがこれらに限定されない。 The shiitake mushroom (Lentinula edodes) as an extraction material is not particularly limited as long as it is an edible shiitake mushroom. Varieties include, but are not limited to, light-faced shiitake mushrooms or black-faced shiitake mushrooms.
食用の椎茸としては、例えば、シイタケ菌の子実体であって全形のもの、柄を除去したものまたは柄を除去し、もしくは除去しないでかさを薄切りにしたものなどが使用され得る。椎茸の全形、かさまたは柄をそのまま用いても、あるいは薄切りもしくは細かく切断したものが抽出材料として用いられ得る。食品材料として選別、切断した残余のものを使ってもよい。 As the edible shiitake mushroom, for example, fruiting bodies of shiitake mushrooms in their entire form, those with the stalk removed, those with the stalk removed, or those in which the bulk is sliced without removal can be used. The whole shape, bulk or handle of shiitake mushrooms can be used as they are, or sliced or finely sliced can be used as an extraction material. Residuals sorted and cut may be used as food materials.
椎茸の子実体の大きさは、小さいほど好ましい。椎茸の子実体の大きさは、未切断の状態のものが、好ましくは、２ｃｍ（規格上最小サイズ）～５ｃｍ格子のメッシュを通過する大きさの椎茸である。より好ましくは、２ｃｍメッシュ通過分の椎茸である。 The smaller the fruiting body of shiitake mushrooms, the more preferable. The size of the fruiting body of shiitake mushrooms is preferably uncut, and is preferably a shiitake mushroom having a size that passes through a mesh of 2 cm (minimum size in the standard) to 5 cm lattice. More preferably, it is a shiitake mushroom that has passed through a 2 cm mesh.
抽出材料として、生椎茸または乾燥椎茸が用いられ得る。好ましくは、乾燥椎茸が用いられる。乾燥椎茸は、生椎茸を所定条件下にて乾燥処理を施したもの（干したもの）をいい、乾燥処理にて乾燥したものであれば、その後吸湿されたものであってもよい。乾燥処理の温度は、例えば、２０℃～８５℃である。乾燥処理として、例えば、熱風乾燥、天日干しなどが挙げられる。併用（例えば、熱風乾燥と天日干しとの併用）であってもよい。乾燥処理時間は、乾燥温度に依存し得るが、例えば、１０時間～４日間程度行われ得る。例えば、乾燥処理が熱風乾燥（例えば、３５℃～８５℃の熱風を用いる）のみの場合、処理時間は１０～１５時間程度、天日干し（例えば、２０℃～３５℃）のみの場合、処理時間は数日間であり得る。天日干しと熱風乾燥との併用の場合は、それぞれの処理時間が適宜設定され得る。 As the extraction material, raw shiitake mushrooms or dried shiitake mushrooms can be used. Preferably, dried shiitake mushrooms are used. The dried shiitake mushrooms are those obtained by subjecting raw shiitake mushrooms to a drying treatment (dried ones) under predetermined conditions, and if they are dried by the drying treatment, they may be subsequently absorbed with moisture. The temperature of the drying treatment is, for example, 20 ° C to 85 ° C. Examples of the drying treatment include hot air drying and sun drying. It may be a combination (for example, a combination of hot air drying and sun drying). The drying treatment time may depend on the drying temperature, but may be, for example, about 10 hours to 4 days. For example, when the drying treatment is only hot air drying (for example, using hot air at 35 ° C to 85 ° C), the treatment time is about 10 to 15 hours, and when only sun drying (for example, 20 ° C to 35 ° C) is performed, the treatment time is about 10 to 15 hours. Can be several days. In the case of combined use of sun drying and hot air drying, each processing time can be set as appropriate.
抽出溶媒は、水またはエタノール５０ｖ／ｖ％以下であるエタノール水溶液である。抽出溶媒として、水が好ましい。エタノール水溶液の濃度は、好ましくは、３０ｖ／ｖ％以下、より好ましくは、２０ｖ／ｖ％以下、なおより好ましくは、１０ｖ／ｖ％以下である。 The extraction solvent is water or an aqueous ethanol solution having an ethanol content of 50 v / v% or less. Water is preferable as the extraction solvent. The concentration of the aqueous ethanol solution is preferably 30 v / v% or less, more preferably 20 v / v% or less, and even more preferably 10 v / v% or less.
抽出時の溶媒の温度は、０℃より高くかつ２０℃以下の低温である。好ましくは、１℃～１５℃である。抽出の間中、溶媒の温度は、上記の温度範囲内に保持することが好ましい。 The temperature of the solvent at the time of extraction is a low temperature higher than 0 ° C. and 20 ° C. or lower. It is preferably 1 ° C to 15 ° C. The temperature of the solvent is preferably kept within the above temperature range throughout the extraction.
抽出時のｐＨは特に調節の必要なく、抽出がなされ得る。例えば、ｐＨは中性（ｐＨ約６～約７）であり得る。 The pH at the time of extraction does not need to be adjusted in particular, and extraction can be performed. For example, the pH can be neutral (pH about 6 to about 7).
抽出溶媒の量は、抽出する椎茸の重量に基づいて決定され得る。乾燥椎茸５０ｇに対し、抽出溶媒の量は、例えば、５００ｍＬ～２５００ｍＬ、好ましくは、７５０ｍＬ～２０００ｍＬ、より好ましくは１０００ｍＬ～２０００ｍＬである。 The amount of extraction solvent can be determined based on the weight of the shiitake mushrooms to be extracted. The amount of the extraction solvent is, for example, 500 mL to 2500 mL, preferably 750 mL to 2000 mL, and more preferably 1000 mL to 2000 mL with respect to 50 g of dried shiitake mushrooms.
抽出工程における浸漬は、静置または撹拌下で行われ得る。抽出工程は、常圧下または加圧下のいずれでも行ってもよい。 Immersion in the extraction step can be done with standing or stirring. The extraction step may be performed under normal pressure or under pressure.
抽出時間は、抽出温度、抽出溶媒および抽出材料の椎茸の量、浸漬が静置または撹拌下であるかなどに依存し得るが、例えば、５～７２時間、好ましくは７～６０時間である。より好ましくは１０～４８時間である。例えば、水を用いた５℃での抽出の場合、開始後５～１０時間までは顕著に抽出が進み、その後も緩やかに上昇し得るが、７２時間を越えると抽出効率が低下し得る。抽出工程の間に生じた溶液を浸漬中の椎茸から分離して回収し、同じ椎茸に対し新たな抽出溶媒を添加して椎茸を浸漬させて、引き続き抽出を行い、この抽出工程の間に生じた溶液を回収し、各抽出工程で回収した溶液を併せてもよい。 The extraction time may depend on the extraction temperature, the amount of the extraction solvent and the amount of shiitake mushrooms in the extraction material, whether the soaking is still or stirred, and is, for example, 5 to 72 hours, preferably 7 to 60 hours. More preferably, it is 10 to 48 hours. For example, in the case of extraction at 5 ° C. using water, the extraction proceeds remarkably up to 5 to 10 hours after the start, and may gradually increase thereafter, but the extraction efficiency may decrease after 72 hours. The solution generated during the extraction process is separated and recovered from the soaking shiitake mushrooms, a new extraction solvent is added to the same shiitake mushrooms to soak the shiitake mushrooms, and subsequent extraction is performed, which occurs during this extraction step. The prepared solution may be recovered and the solutions recovered in each extraction step may be combined.
抽出工程によって得られた溶液をそのまま回収してもよく、または、上記抽出工程によって得られた溶液を椎茸から分離して回収し、さらに濃縮してもよい。例えば、上記抽出工程で生じた溶液を例えば２０～７０重量％（好ましくは５０重量％）の固形分が得られるまで濃縮し得る。この濃縮の際の温度は５０℃以下が好ましい。５０℃を越えると、得られるエキスの抗菌性が低下し得る。 The solution obtained by the extraction step may be recovered as it is, or the solution obtained by the above extraction step may be separated from the shiitake mushrooms and recovered, and further concentrated. For example, the solution produced in the extraction step can be concentrated until, for example, 20 to 70% by weight (preferably 50% by weight) of solid content is obtained. The temperature at the time of this concentration is preferably 50 ° C. or lower. If it exceeds 50 ° C., the antibacterial property of the obtained extract may decrease.
「抗菌用椎茸エキス」とは、抗菌活性を有する椎茸エキスであって、例えば、上記製造方法における抽出工程で抽出された後、濃縮等によって溶媒を除去することにより得られ得る固形分をいう。本明細書中の「抗菌用椎茸エキス」の量は、この固形分を基準にしたものであり得る。例えば、抽出後の産物が固形分を含む液の形態である場合、食品の重量に対する「抗菌用椎茸エキス」の量とは、食品に添加される当該産物全体の重量ではなく、当該産物中の固形分の重量である。上記抽出工程後の溶液または濃縮後のものをスプレードライに供して粉末化してもよい。スプレードライは、例えば１６０℃にて瞬時に加熱することより行われる。スプレードライによる処理では、上記抽出の温度範囲の上限（２０℃）を上回る高温（例えば、１６０℃）が付されるが、当該処理はエキスに対し瞬時になされるものであり、エキス内の有効成分を実質的に変化させるものではない。 The "antibacterial shiitake extract" is a shiitake extract having antibacterial activity, and refers to a solid content that can be obtained by, for example, extracting in the extraction step in the above-mentioned production method and then removing the solvent by concentration or the like. The amount of "antibacterial shiitake extract" in the present specification may be based on this solid content. For example, when the product after extraction is in the form of a liquid containing solid content, the amount of "antibacterial shiitake extract" with respect to the weight of the food is not the weight of the whole product added to the food, but the weight in the product. The weight of the solid content. The solution after the above extraction step or the one after concentration may be spray-dried to be powdered. Spray drying is performed by, for example, instantaneously heating at 160 ° C. In the spray-drying treatment, a high temperature (for example, 160 ° C.) exceeding the upper limit (20 ° C.) of the above-mentioned extraction temperature range is applied, but the treatment is performed instantaneously on the extract and is effective in the extract. It does not substantially change the ingredients.
抗菌用椎茸エキスは、液状、ペースト状もしくは粉末状、これらの混合形態で利用することができる。液状のものは、抗菌用椎茸エキス固形分が、例えば、抽出溶媒等の溶媒中に溶解または懸濁したもの、または溶媒によって希釈したものなどであり得る。ペースト状のものは、抗菌用椎茸エキス固形分が溶媒などの液状材料と共存してペーストを形成したものであり得る。粉末状のものは、抗菌用椎茸エキス固形分が、例えば、上記のように粉末化されたものであり得る。例えば、椎茸エキス（固形分５０％品）とは、椎茸エキス固形分を５０重量％の割合で含有する物質（例えば、液状物、粉末状）をいう。抗菌用椎茸エキスは多様な菌に対し抗菌性を有する。抗菌用椎茸エキスは、例えば下記実施例に示すように、抗菌性評価に一般に用いられるあらゆる菌種（例えば、グラム陽性菌、グラム陰性菌、真菌（カビ）および酵母）に対し、抗菌性を発揮し得る。
The antibacterial shiitake mushroom extract can be used in a liquid form, a paste form or a powder form, or a mixed form thereof. The liquid one may be one in which the solid content of the antibacterial shiitake mushroom extract is dissolved or suspended in a solvent such as an extraction solvent, or one diluted with a solvent. The paste-like substance may be one in which the solid content of the antibacterial shiitake mushroom extract coexists with a liquid material such as a solvent to form a paste. In the powder form, the solid content of the antibacterial shiitake mushroom extract may be, for example, powdered as described above. For example, the shiitake extract (
（抗菌用椎茸エキス含有日持向上剤ならびに日持向上のための当該エキスの使用）
本発明はまた、抗菌用椎茸エキスと日持向上成分とを有効成分として含む、日持向上剤を提供する。椎茸エキスは、好ましくは、上記製造方法で製造された抗菌用椎茸エキスである。
(Use of antibacterial shiitake mushroom extract-containing shelf life improver and the extract to improve shelf life)
The present invention also provides a shelf life improving agent containing an antibacterial shiitake mushroom extract and a shelf life improving ingredient as active ingredients. The shiitake extract is preferably an antibacterial shiitake extract produced by the above-mentioned production method.
日持向上成分は、日持向上剤の有効成分（例えば、抗菌性を有する成分）として用いられる任意の成分が用いられ得る。日持向上成分は、日持向上剤の有効成分として公知の化学品、酵素または植物由来物質（例えば、抽出物または乾留物）であり得る。例えば、日持向上成分としては、酢酸ナトリウム、酢酸、グリシン、グリセリン脂肪酸エステル、酢酸カルシウム、チアミンラウリル硫酸塩、キトサンなどの化学品；リゾチームなどの酵素；ならびに植物由来物質について、抽出物としては、オレガノ抽出物、カンゾウ抽出物、クローブ抽出物、シソ抽出物、セイヨウワサビ抽出物、チャ抽出物、ブドウ果皮抽出物、プロポリス抽出物、モウソウチク抽出物、カラシ抽出物、酵素分解リンゴ抽出物、ショウガ抽出物、セージ抽出物、トウガラシ水性抽出物、ブドウ種子抽出物、ユッカフォーム抽出物、ローズマリー抽出物などの植物抽出物、およびモウソウチク乾留物などの植物乾留物が挙げられる。植物抽出物は、原料植物を水またはエタノール、あるいはこれらの混合を溶媒として抽出されたものであり得、植物乾留物は、原料植物を乾留して得られたものをいう。上記化学品、酵素および植物由来物質は、食品添加剤として市販されたものであり得る。また、上記化学品、酵素または植物由来物質を含有する食品も、日持向上成分として用いられ得る。このような食品としては、例えば、醸造酢（これは酢酸を含有し得る）が挙げられる。日持向上成分は、上記のような成分の任意の少なくとも２つの組合せであってもよい。日持向上成分としては、抗菌性を有しかつ食品に酸味および／または酸臭を与え得る成分（例えば、酢酸ナトリウム、酢酸、醸造酢など）であっても用いることができる。 As the shelf life improving component, any component used as an active ingredient of the shelf life improving agent (for example, a component having antibacterial activity) can be used. The shelf life improving ingredient can be a chemical, enzyme or plant-derived substance (eg, extract or carbonized product) known as the active ingredient of the shelf life improving agent. For example, chemical products such as sodium acetate, acetic acid, glycine, glycerin fatty acid ester, calcium acetate, thiamine lauryl sulfate, and chitosan; enzymes such as lysozyme; and plant-derived substances as extracts for carbonization-improving components. Oregano extract, carbonization extract, clove extract, perilla extract, lysozyme extract, cha extract, grape peel extract, propolis extract, lysozyme extract, mustard extract, enzymatically decomposed apple extract, ginger extract Examples include plant extracts such as ginger extract, aqueous pepper extract, grape seed extract, yukkafoam extract, rosemary extract, and carbonization of plants such as carbonization of lysozyme. The plant extract may be obtained by extracting the raw material plant with water or ethanol or a mixture thereof as a solvent, and the plant dry distillation product means the one obtained by carbonizing the raw material plant. The chemicals, enzymes and plant-derived substances may be commercially available as food additives. In addition, foods containing the above chemicals, enzymes or plant-derived substances can also be used as a shelf life improving ingredient. Examples of such foods include brewed vinegar, which may contain acetic acid. The shelf life improving component may be any combination of at least two of the above components. As the shelf life improving component, a component having antibacterial properties and capable of giving a food a sour taste and / or an acid odor (for example, sodium acetate, acetic acid, brewed vinegar, etc.) can also be used.
本発明はさらに、日持向上剤の製造方法を提供し、この製造方法は、上述したような製造方法により製造した抗菌用椎茸エキスと、上記日持向上成分とを混合する工程を含む。抗菌用椎茸エキスと日持向上成分とは、液状で混合もしくは当該混合後に例えばスプレードライによって粉末状とする、または各々粉末状にして混合するなど、混合の様式は問わない。日持向上剤は、抗菌用椎茸エキスと日持向上成分とを液剤、ペースト剤または固形剤の剤形で配合し得、必要に応じて、製剤化助剤および賦形剤などの食品添加製剤の製造上許容され得る成分をさらに含有してもよい。また、抗菌用椎茸エキスと日持向上成分とを食品への適用の直前に混合して、下述するように食品に適用するものであってもよい。 The present invention further provides a method for producing a shelf life improving agent, which comprises a step of mixing the antibacterial shiitake extract produced by the production method as described above with the shelf life improving component. The antibacterial shiitake extract and the shelf life improving component may be mixed in a liquid form, or after the mixing, for example, powdered by spray drying, or powdered and mixed, regardless of the mixing mode. The shelf life improver may be a mixture of an antibacterial shiitake extract and a shelf life improving ingredient in the form of a liquid, a paste or a solid, and if necessary, a food additive preparation such as a formulation aid and an excipient. It may further contain a component which is acceptable for the production of the above. Further, the antibacterial shiitake mushroom extract and the shelf life improving ingredient may be mixed immediately before application to food and applied to food as described below.
抗菌用椎茸エキスを含有する日持向上剤は、当該日持向上剤の食品への適用時およびその後の保存の間が非加熱（例えば、１℃～５０℃、好ましくは、５℃～２５℃）であれば、非加熱の食品もしくは非加熱調理後の食品または加熱後もしくは加熱調理後の食品のいずれに対しても用いることができる。本明細書中の「食品」は、最終製品の形態の食品をいう。日持向上剤を適用される食品としては、惣菜類、カット野菜、野菜サラダ、ボイル後野菜、ボイル後魚介類（例えば、エビ、貝類）、ボイル後肉類、米飯類、冷蔵食品、冷凍食品などが挙げられる。食品の「原材料」として、食品の製造に通常用いられる食物（例えば、穀類（米、パン、麺等）、魚、肉、卵、乳製品、豆類、野菜、果物、きのこ等）、調味料（砂糖、塩、酢、醤油、味噌等）、食品添加剤などが挙げられる。 The shelf life improver containing the antibacterial shiitake extract is not heated (for example, 1 ° C. to 50 ° C., preferably 5 ° C. to 25 ° C.) during application of the shelf life improver to food and during subsequent storage. ), It can be used for any of unheated foods, non-cooked foods, and cooked or cooked foods. As used herein, "food" refers to food in the form of a final product. Foods to which the shelf life improver is applied include prepared foods, cut vegetables, vegetable salads, post-boiled vegetables, post-boiled fish and shellfish (for example, shrimp and shellfish), post-boiled meats, rice, chilled foods, frozen foods, etc. Can be mentioned. As "raw materials" for foods, foods normally used in the manufacture of foods (for example, grains (rice, bread, noodles, etc.), fish, meat, eggs, dairy products, beans, vegetables, fruits, mushrooms, etc.), seasonings (for example) Sugar, salt, vinegar, soy sauce, miso, etc.), food additives, etc.
日持向上剤の食品への適用には、種々の方法が採用され得る。例えば、日持向上剤が適用時に液状形態（例えば、溶液（例えば、水溶液）または懸濁液）である場合、日持向上剤を含む浴中に食品または食品の原材料食物を浸漬する、および／または日持向上剤で食品または食品の原材料食物を塗布もしくは噴霧する方法が採用され得る。例えば、日持向上剤が適用時に液状、ペースト状もしくは粉末状、これらの混合形態である場合、例えば、食品または食品の原材料食物に日持向上剤を添加し、必要に応じて混合または練り込みを行う方法が採用され得る。浸漬で日持向上剤を適用する場合、浸漬液が、抗菌用椎茸エキス：日持向上成分について、浸漬のための溶媒（例えば、水）中に、例えば０．０１～０．５ｗ／ｗ％：０．５～５ｗ／ｗ％、好ましくは０．０１～０．１ｗ／ｗ％：１～４ｗ／ｗ％の濃度となるように、日持向上剤が調製または使用され得る。浸漬液は、浸漬により日持向上剤を適用される食品または原材料食物の重量に対し、例えば、０．５～４倍量（好ましくは等倍量～２倍量）で用いられ、浴比が、例えば、１：０．５～４（好ましくは１：１～２）である。当該浸漬液において、抗菌用椎茸エキスが０．０１ｗ／ｗ％未満であると、抗菌効果が充分に発揮し得なくなるおそれがある。抗菌用椎茸エキス自体の味の点で、０．５ｗ／ｗ％を超えないことが好ましい。浸漬処理の場合、浸漬温度は、例えば、０℃より高くかつ２０℃以下であり、好ましくは、１℃～１５℃であり、より好ましくは、５℃周辺であり、浸漬時間は、例えば、３０分～１２０分、好ましくは、４５分～９０分、より好ましくは、約６０分である。 Various methods can be adopted for applying the shelf life improver to foods. For example, if the shelf life improver is in liquid form at the time of application (eg, a solution (eg, an aqueous solution) or a suspension), the food or the raw material food of the food is immersed in a bath containing the shelf life improver, and / Alternatively, a method of applying or spraying the food or the raw material food of the food with a shelf life improving agent may be adopted. For example, if the shelf life improver is in the form of a liquid, paste or powder at the time of application, or a mixed form thereof, for example, the shelf life improver is added to the food or the raw material food of the food and mixed or kneaded as necessary. The method of doing can be adopted. When applying the shelf life improving agent by dipping, the dipping solution is, for example, 0.01 to 0.5 w / w% in the solvent for dipping (for example, water) for the antibacterial shiitake extract: shelf life improving component. A shelf life improver can be prepared or used to a concentration of 0.5 to 5 w / w%, preferably 0.01 to 0.1 w / w%: 1 to 4 w / w%. The dipping solution is used, for example, in an amount of 0.5 to 4 times (preferably 1 to 2 times) the weight of the food or raw material food to which the shelf life improver is applied by soaking, and the bath ratio is For example, 1: 0.5 to 4 (preferably 1: 1 to 2). If the antibacterial shiitake extract is less than 0.01 w / w% in the dipping solution, the antibacterial effect may not be sufficiently exhibited. In terms of the taste of the antibacterial shiitake extract itself, it is preferable that it does not exceed 0.5 w / w%. In the case of the dipping treatment, the dipping temperature is, for example, higher than 0 ° C. and 20 ° C. or lower, preferably 1 ° C. to 15 ° C., more preferably around 5 ° C., and the dipping time is, for example, 30. Minutes to 120 minutes, preferably 45 to 90 minutes, more preferably about 60 minutes.
本発明の日持向上剤は、抗菌用椎茸エキス：日持向上成分を、日持向上成分の種類に依存し得るが、日持向上剤を適用する食品の重量（言い換えれば、未添加の食品の重量、または最終製品の食品から日持向上剤を除いた重量）に対し、それぞれが、例えば０．００２５～０．１：０．３～５、好ましくは０．００４～０．１：０．４～５、より好ましくは０．０１～０．１：０．４～４の割合（重量基準）で適用されるように配合し得る。このような配合比で、日持向上剤は、抗菌効果および食品に対する味の影響の抑制効果をより効果的に発揮し得る。 The shelf life improving agent of the present invention is an antibacterial shiitake mushroom extract: the shelf life improving ingredient may depend on the type of the shelf life improving ingredient, but the weight of the food to which the shelf life improving agent is applied (in other words, the food without additives). (Or the weight of the final product of the food product excluding the shelf life improver), for example, 0.0025 to 0.1: 0.3 to 5, preferably 0.004 to 0.1: 0, respectively. It may be blended so as to be applied in a ratio of .4 to 5, more preferably 0.01 to 0.1: 0.4 to 4 (weight basis). With such a compounding ratio, the shelf life improver can more effectively exert an antibacterial effect and an effect of suppressing the influence of taste on food.
本発明の日持向上剤は、抗菌用椎茸エキスが、例えば、日持向上剤を適用する食品の重量に対し、例えば、０．００２５％～０．１％、好ましくは、０．００４％～０．１％、より好ましくは０．０１％～０．１％の量となるように、食品に適用され得る。抗菌用椎茸エキスは、上記範囲内の適用量となるように日持向上剤に含有されて、日持向上と食品の味の悪影響の抑制とを、より効果的に発揮し得る。日持向上剤は、抗菌用椎茸エキスが上記範囲内の適用量となるように、希釈して使用されるように調製されてもよい。例えば、抗菌用椎茸エキス（固形分５０％品）が用いられる場合、食品に適用される抗菌用椎茸エキス固形分の重量が上記量となるように、抗菌用椎茸エキス（固形分５０％品）が食品に適用され得る。椎茸エキスは、椎茸の旨味または風味を付与する調味料用途では、未添加の食品の重量に対して０．２％～１．５％で添加されるのに対し、食品に対する上記範囲内の添加量は、この調味料用途の添加量と比べて低い量である。 In the shelf life improving agent of the present invention, the antibacterial shiitake mushroom extract is, for example, 0.0025% to 0.1%, preferably 0.004% or more, based on the weight of the food to which the shelf life improving agent is applied. It can be applied to foods in an amount of 0.1%, more preferably 0.01% to 0.1%. The antibacterial shiitake mushroom extract is contained in the shelf life improving agent so as to have an application amount within the above range, and can more effectively exhibit the shelf life improvement and the suppression of the adverse effect of the taste of food. The shelf life improver may be prepared to be used diluted so that the antibacterial shiitake extract is applied in the above range. For example, when an antibacterial shiitake extract (50% solid content) is used, the antibacterial shiitake extract (50% solid content) is used so that the weight of the antibacterial shiitake extract solid content applied to food is the above amount. Can be applied to foods. Shiitake mushroom extract is added at 0.2% to 1.5% based on the weight of unadded food in seasoning applications that impart the umami or flavor of shiitake mushroom, whereas it is added within the above range to food. The amount is lower than the amount added for this seasoning use.
食品への抗菌用椎茸エキスの適用は、食品の製造の過程で、上記日持向上成分と併用して当該食品の原材料に添加されるものであってもよい。例えば、抗菌用椎茸エキスと日持向上成分との食品への添加量における重量比は、日持向上成分の種類に依存し得るが、添加前の食品の重量に対し、例えば０．００２５％～０．１％：０．３％～５％、好ましくは０．００４％～０．２％：０．４％～４％、より好ましくは０．０１％～０．１％：０．４％～４％の割合（重量基準）の抗菌用椎茸エキス：日持向上成分にて食品に添加され得る。この添加時が非加熱状態である限り添加の順序は問わず、同時または順次のいずれでもよい。例えば、上記の抗菌用椎茸エキスと日持向上成分との食品への添加量における重量比は、上記の浸漬によって達成され得る。また、例えば、以下の実施例に示すように、味飯の製造において、抗菌用椎茸エキスが、醸造酢と併用して味飯の原材料に添加され、この添加は、例えば、室温、例えば、２０～２５℃でなされ得る。 The application of the antibacterial shiitake mushroom extract to a food may be added to the raw material of the food in combination with the above-mentioned shelf life improving ingredient in the process of manufacturing the food. For example, the weight ratio of the antibacterial shiitake mushroom extract and the shelf life improving ingredient to the food may depend on the type of the shelf life improving ingredient, but is, for example, 0.0025% or more with respect to the weight of the food before the addition. 0.1%: 0.3% to 5%, preferably 0.004% to 0.2%: 0.4% to 4%, more preferably 0.01% to 0.1%: 0.4% ~ 4% (weight basis) antibacterial shiitake mushroom extract: can be added to foods as a shelf life improving ingredient. As long as the addition is in a non-heated state, the order of addition is not limited, and the addition may be simultaneous or sequential. For example, the weight ratio of the above-mentioned antibacterial shiitake mushroom extract to the amount of the shelf life improving ingredient added to food can be achieved by the above-mentioned immersion. Further, for example, as shown in the following examples, in the production of cooked grain, an antibacterial shiitake mushroom extract is added to the raw material of cooked grain in combination with brewed vinegar, and this addition is carried out, for example, at room temperature, for example, 20. It can be done at ~ 25 ° C.
本発明の抗菌性椎茸エキス含有日持向上剤は、日持向上剤の有効成分（例えば、抗菌性を有する成分）に起因し得る苦味、酸味、甘味などの嫌味をマスキングする（例えば、低減または緩和する）とともに、多様な菌に対する抗菌性を発揮し得る。また、抗菌用椎茸エキスと日持向上成分との併用により、日持向上効果が例えば１～２日延長し得る。 The antibacterial shiitake extract-containing shelf life improver of the present invention masks (eg, reduces or reduces) the dislikes such as bitterness, acidity, and sweetness that may be caused by the active ingredient of the shelf life improver (for example, the component having antibacterial property). Along with (alleviating), it can exert antibacterial properties against various bacteria. In addition, the combined use of the antibacterial shiitake mushroom extract and the shelf life improving component can prolong the shelf life improving effect by, for example, 1 to 2 days.
以下、実施例により本発明をより詳細に説明するが、本発明はこれらの実施例により限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
（実施例１：乾燥椎茸抽出溶媒の検討）
（抽出方法）
エタノール各濃度（それぞれ０、５、１０、２０、３０、５０、７０ｖ／ｖ％）の水溶液１０００ｍＬを調製し、これらの水（エタノール０ｖ／ｖ％の場合）またはエタノール水溶液を抽出のための溶媒として用いた。溶媒を５℃に調整し、乾燥椎茸（２ｃｍメッシュ通過分。７０℃で乾燥）５０ｇを溶媒に浸るように入れて静置状態にて５℃で２４時間置き、抽出を行った。抽出後、篩にて残渣と溶媒とを分離し、溶媒部分をエバポレーターにて固形分５０重量％まで濃縮した。このようにして、溶媒中に椎茸エキス固形分が５０重量％にて含まれる液状物が得られた（これを、椎茸エキス（固形分５０％品）ともいう）。
(Example 1: Examination of dried shiitake mushroom extraction solvent)
(Extraction method)
Prepare 1000 mL of an aqueous solution of each concentration of ethanol (0, 5, 10, 20, 30, 50, 70 v / v%, respectively), and extract these water (in the case of 0 v / v% ethanol) or an aqueous ethanol solution as a solvent for extraction. Used as. The solvent was adjusted to 5 ° C., 50 g of dried shiitake mushrooms (passed through a 2 cm mesh, dried at 70 ° C.) were placed in the solvent and left at 5 ° C. for 24 hours for extraction. After extraction, the residue and the solvent were separated by a sieve, and the solvent portion was concentrated to a solid content of 50% by weight by an evaporator. In this way, a liquid substance containing 50% by weight of shiitake mushroom extract solid content in the solvent was obtained (this is also referred to as shiitake mushroom extract (50% solid content product)).
（抗菌活性評価方法）
ＭＩＣ（最小発育阻止濃度）法にて抗菌活性を評価した。
(Antibacterial activity evaluation method)
The antibacterial activity was evaluated by the MIC (minimum inhibitory concentration) method.
シャーレに椎茸エキス（固形分５０％品）が下記のいずれかの濃度になるように、標準寒天培地液と混合し固めた。その後、以下に記載の各菌種の菌液１０４ｃｆｕ／ｍＬを、標準寒天培地上に１０μＬ滴下し、３５℃にて４８時間培養した。培養後、コロニーの発生を目視観察し、コロニーの発生が観察されなかった椎茸エキス（固形分５０％品）の濃度をＭＩＣ値として比較した。 Shiitake mushroom extract (50% solid content) was mixed with a standard agar medium solution and hardened in a petri dish so as to have a concentration of any of the following. Then, 10 μL of the bacterial solution 104 cfu / mL of each bacterial strain described below was added dropwise on a standard agar medium, and the cells were cultured at 35 ° C. for 48 hours. After culturing, the development of colonies was visually observed, and the concentrations of shiitake mushroom extract (50% solid content) in which no colonies were observed were compared as MIC values.
下記の菌種を用いた：
枯草菌（バチルス・サブチリス（Baccilus subtilis））
セレウス菌（バチルス・セレウス（Baccilus cereus））
ラクティス菌（ラクトコッカス・ラクティス（Lactococcus lactis））
リューコノストック・メセンテロイデス（Leuconostoc mesenteroides）
黄色ブドウ球菌（スタフィロコッカス・オーレウス（Staphylococcus aureus））
大腸菌（エスケリキア・コリ）
ウィッカーラモマイセス・アノマラス（Wickerhamomyces anomalus）
The following bacterial species were used:
Bacillus subtilis (Baccilus subtilis)
Bacillus cereus (Baccilus cereus)
Lactococcus lactis (Lactococcus lactis)
Leuconostoc mesenteroides
Staphylococcus aureus (Staphylococcus aureus)
Escherichia coli (Escherichia coli)
Wickerhamomyces anomalus
ＭＩＣ値を求めるため、椎茸エキス（固形分５０％品）を以下の濃度（ｗ／ｗ％）で含む培地を用いた：
０．０、０．１、０．２、０．４、０．６、０．８、１．０、１．２、１．４、１．８、２．０、２．５および３．０。
In order to obtain the MIC value, a medium containing shiitake mushroom extract (50% solid content) at the following concentration (w / w%) was used:
0.0, 0.1, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.8, 2.0, 2.5 and 3. 0.
（結果）
各抽出溶媒におけるＭＩＣ値測定結果を表１に示す。抽出溶媒のエタノール量を変えた場合、エタノール１０ｖ／ｖ％以下では、水抽出（エタノール０ｖ／ｖ％）と同じ抗菌活性の強さを示した。エタノール２０ｖ／ｖ％では、水抽出品よりも若干抗菌活性が弱くなり、５０ｖ／ｖ％では大幅に抗菌活性が低下した。またエタノール７０ｖ／ｖ％では抗菌活性は観察されなかった。
(result)
Table 1 shows the MIC value measurement results for each extraction solvent. When the amount of ethanol in the extraction solvent was changed, the strength of antibacterial activity was the same as that of water extraction (ethanol 0v / v%) at ethanol 10v / v% or less. At 20 v / v% ethanol, the antibacterial activity was slightly weaker than that of the water extract, and at 50 v / v%, the antibacterial activity was significantly reduced. No antibacterial activity was observed at 70 v / v% ethanol.
（実施例２：乾燥椎茸抽出溶媒の検討）
（抽出方法）
抽出温度として５、１０、１５、２０、２５、４０、５０および６０℃を用いた。水１０００ｍＬを各温度に調整し、乾燥椎茸５０ｇを溶媒に浸るように入れて静置状態にて２４時間置いたこと以外は、実施例１と同様に抽出操作を行った。
(Example 2: Examination of dry shiitake mushroom extraction solvent)
(Extraction method)
Extraction temperatures of 5, 10, 15, 20, 25, 40, 50 and 60 ° C. were used. The extraction operation was carried out in the same manner as in Example 1 except that 1000 mL of water was adjusted to each temperature, 50 g of dried shiitake mushrooms were soaked in a solvent and left to stand for 24 hours.
（抗菌活性評価方法）
実施例１と同様に、ＭＩＣ（最小発育阻止濃度）法にて抗菌活性を評価した。
(Antibacterial activity evaluation method)
Similar to Example 1, the antibacterial activity was evaluated by the MIC (minimum inhibitory concentration) method.
（結果）
各抽出温度におけるＭＩＣ値測定結果を表２に示す。抽出温度５～１５℃が最も抗菌活性が強い結果となった。また、２０℃から若干抗菌活性が弱くなり、６０℃で抗菌活性が観察されなくなった。
(result)
Table 2 shows the MIC value measurement results at each extraction temperature. The result was that the antibacterial activity was the strongest at an extraction temperature of 5 to 15 ° C. In addition, the antibacterial activity was slightly weakened from 20 ° C., and the antibacterial activity was no longer observed at 60 ° C.
（実施例３：抽出時間の検討）
固形分抽出量の指標としてＢｒｉｘ値を用いて、抽出時間を検討した。予め５℃に冷却しておいた水４０００ｍＬに、乾燥椎茸を１００ｇ投入して軽く攪拌した。その後、７２時間５℃にて静置抽出し、各時間でのＢｒｉｘを測定した。
(Example 3: Examination of extraction time)
The extraction time was examined using the Brix value as an index of the amount of solid content extracted. 100 g of dried shiitake mushrooms were added to 4000 mL of water previously cooled to 5 ° C. and stirred lightly. Then, the mixture was statically extracted at 5 ° C. for 72 hours, and Brix was measured at each time.
図１は、各抽出時間におけるＢｒｉｘの測定結果を示す。図１より抽出開始から１０時間までは顕著にＢｒｉｘが上昇し、その後は緩やかに上昇した。この結果より、効率的に抽出するには、２４時間～７２時間程度が適当であると考えられた。 FIG. 1 shows the measurement result of Brix at each extraction time. From FIG. 1, Brix increased remarkably from the start of extraction to 10 hours, and then gradually increased. From this result, it was considered that about 24 hours to 72 hours was appropriate for efficient extraction.
以下の実施例では、抽出溶媒として水（エタノール添加なし）、抽出温度５℃および抽出時間を２４時間として、実施例１と同様に抽出操作を行って得た椎茸エキス（固形分５０％品）を用いた。 In the following examples, water (without ethanol addition) was used as the extraction solvent, the extraction temperature was 5 ° C., and the extraction time was 24 hours. Was used.
（実施例４：ボイルブロッコリーの日持向上効果）
本実施例では、ボイルブロッコリーに、椎茸エキスを日持向上剤Ａ（配合は以下の通り（「％」は重量％である）：酢酸ナトリウム８０％、グリシン１０％、クエン酸三ナトリウム７％およびクエン酸３％）と併用して添加した場合の日持向上効果を調べた。
(Example 4: Effect of improving the shelf life of boiled broccoli)
In this example, boiled broccoli is mixed with citrate extract as a shelf life improver A (formulation is as follows (“%” is% by weight): sodium acetate 80%,
ブロッコリーを約８ｇにカットしてから沸騰水に投入し、湯が再沸騰後１分間ボイルした。更に火を消してから１分間置いた。その後、日持向上剤Ａを２ｗ／ｗ％および椎茸エキス（固形分５０％品）を０．０５ｗ／ｗ％、０．１０ｗ／ｗ％または０．２０ｗ／ｗ％（椎茸エキス固形分換算では、０．０２５ｗ／ｗ％、０．０５ｗ／ｗ％または０．１０ｗ／ｗ％）となるよう水に溶解した浸漬液（ブロッコリー重量の２倍量）に、ブロッコリーを５℃にて６０分間浸漬し、液切りした（本実施例中、これらを「椎茸エキス０．０２５ｗ／ｗ％併用区」、「椎茸エキス０．０５ｗ／ｗ％併用区」、「椎茸エキス０．１０ｗ／ｗ％併用区」と称した）。対照として、日持向上剤Ａ単品添加区および無添加区（水浸漬）を設定した。
Broccoli was cut into about 8 g and then poured into boiling water, and the water was boiled for 1 minute after re-boiling. After extinguishing the fire, it was left for 1 minute. After that, the shelf life improver A is 2 w / w% and the shiitake extract (
液切り後のボイルブロッコリーに、枯草菌を１０２ｃｆｕ／ｇ植菌し、２５℃で４８時間保管した後に、菌数検査を実施した。菌数検査は、検査開始日からの菌数の経日変化にて評価し、菌数は標準寒天培地法で測定した。「０日目」には、日持向上剤を処理したブロッコリーに枯草菌を植菌した直後に、検査を実施した結果を示し、これは、初発菌数である。
Bacillus subtilis was inoculated into boiled broccoli after draining at 10 2 cfu / g, and after storing at 25 ° C. for 48 hours, a bacterial count test was carried out. The bacterial count test was evaluated by the change over time of the bacterial count from the test start date, and the bacterial count was measured by the standard agar medium method. On "
また、各日持向上剤を添加した４試験区において、液切り後のボイルブロッコリーについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を４段階の点数とした（最も酸味が弱い試験区が１位で１点、順次酸味が強くなるに従い、２点、３点とし、最も酸味の強い試験区が４点とした）。そして各専門家による評価点数の平均点を算出して比較した。 In addition, sensory evaluation was performed on the boiled broccoli after draining in 4 test groups to which the shelf life improving agent was added, and the acidity was evaluated. In the sensory evaluation, 10 experts in the technical field ranked in order of weak acidity, and the ranking was given in 4 grades (the test group with the weakest acidity was ranked 1st, and the acidity became stronger in sequence. According to this, 2 points and 3 points were given, and the test group with the strongest acidity was given 4 points). Then, the average score of the evaluation points by each expert was calculated and compared.
菌数検査の結果を表３に示す。日持向上剤Ａ単品使用および椎茸エキス０．０２５ｗ／ｗ％併用区では、３日目の菌数が１０６ｃｆｕ／ｇを超えたが、２日目の菌数を比較すると、椎茸エキス０．０２５ｗ／ｗ％併用区は菌数が１オーダー低い結果となった。また椎茸エキス０．０５ｗ／ｗ％併用区および椎茸エキス０．１０ｗ／ｗ％併用区では、３日目の菌数が１０５ｃｆｕ／ｇであり、日持向上剤Ａ単品使用区よりも日持ちが向上していた。 The results of the bacterial count test are shown in Table 3. In the group using the shelf life improver A alone and the shiitake mushroom extract 0.025 w / w% combined use, the number of bacteria on the third day exceeded 106 cfu / g, but when comparing the numbers of the bacteria on the second day, the shiitake mushroom extract was 0. In the .025w / w% combination group, the number of bacteria was one order lower. In addition, in the shiitake extract 0.05 w / w% combination group and the shiitake extract 0.10 w / w% combination group, the number of bacteria on the third day was 105 cfu / g, which was longer than that of the shelf life improver A single item use group. Was improving.
ボイルブロッコリーの官能評価の結果を図２に示す。日持向上剤Ａ単品添加区よりも、椎茸エキス０．０５ｗ／ｗ％併用区および椎茸エキス０．１０ｗ／ｗ％併用区の酸味が顕著に少なかった。また、椎茸エキス０．０２５ｗ／ｗ％併用区の酸味についても、日持向上剤Ａ単品添加区よりも少ない結果であった。 The result of the sensory evaluation of boiled broccoli is shown in FIG. The acidity of the shiitake mushroom extract 0.05 w / w% combination group and the shiitake mushroom extract 0.10 w / w% combination group was significantly less than that of the longevity improving agent A single item addition group. In addition, the acidity of the shiitake mushroom extract 0.025 w / w% combined use group was also less than that of the longevity improving agent A single item addition group.
（実施例５：ボイルエビの日持向上効果）
本実施例では、ボイルエビに、椎茸エキスを日持向上剤Ｂ（配合は以下の通り（「％」は重量％である）：酢酸ナトリウム７０％、グリシン２０％およびクエン酸１０％）と併用して添加した場合の日持向上効果を調べた。
(Example 5: Effect of improving the shelf life of boiled shrimp)
In this example, shiitake mushroom extract is used in combination with a shelf life improver B (formulation is as follows (“%” is% by weight):
市販ボイルエビを水道水で洗浄した後、日持向上剤Ｂを３ｗ／ｗ％および椎茸エキス（固形分５０％品）を０．０５ｗ／ｗ％、０．１０ｗ／ｗ％または０．２０ｗ／ｗ％（椎茸エキス固形分換算では、０．０２５ｗ／ｗ％、０．０５ｗ／ｗ％または０．１０ｗ／ｗ％）となるよう水に溶解した浸漬液（ボイルエビ重量の等倍量）にボイルエビを５℃で６０分間浸漬した（本実施例中、これらを「椎茸エキス０．０２５ｗ／ｗ％併用区」、「椎茸エキス０．０５ｗ／ｗ％併用区」、「椎茸エキス０．１０ｗ／ｗ％併用区」と称した）。対照として、日持向上剤Ｂ単品添加区および無添加区（水浸漬）を設定した。
After washing the commercially available boiled shrimp with tap water, the shelf life improver B is 3 w / w% and the shiitake mushroom extract (
浸漬後、ラクティス菌またはウィッカーラモマイセス・アノマラスを１０ｃｆｕ／ｇ植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。無植菌のボイルエビについても同様に菌数検査を実施した。菌数検査について、無植菌のボイルエビはＳＰＣ培地で検査し、植菌区はそれぞれの選択培地にて検査を実施した。 After soaking, 10 cfu / g of Ractis bacterium or Wicker Lamomyces anomalas was inoculated, stored at 25 ° C., and the bacterial count test was carried out in the same manner as in Example 4. A bacterial count test was also performed on non-inoculated boiled shrimp. Regarding the bacterial count test, the non-inoculated boiled shrimp was inspected in SPC medium, and the inoculated group was inspected in each selective medium.
また各日持向上剤を添加した４試験区において、浸漬後のボイルエビについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を４段階の点数とした（最も酸味が弱い試験区が１位で１点、順次酸味が強くなるに従い、２点、３点とし、最も酸味の強い試験区が４点とした）。そして各専門家による評価点数の平均点を算出して比較した。 Further, in 4 test groups to which the shelf life improving agent was added, sensory evaluation was performed on the boiled shrimp after immersion, and the acidity was evaluated. In the sensory evaluation, 10 experts in the technical field ranked in order of weak acidity, and the ranking was given in 4 grades (the test group with the weakest acidity was ranked 1st, and the acidity became stronger in sequence. According to this, 2 points and 3 points were given, and the test group with the strongest acidity was given 4 points). Then, the average score of the evaluation points by each expert was calculated and compared.
無植菌のボイルエビの菌数検査の結果を表４に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管１日目の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 4 shows the results of the bacterial count test for non-inoculated boiled shrimp. By using shiitake mushroom extract in combination with the shelf life improver B, the number of bacteria on the first day of storage was lower than that in the group to which the shelf life improver B alone was added.
ラクティス菌を植菌したボイルエビの菌数検査の結果を表５に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管１日目の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 5 shows the results of the bacterial count test for boiled shrimp inoculated with Ractis. By using shiitake mushroom extract in combination with the shelf life improver B, the number of bacteria on the first day of storage was lower than that in the group to which the shelf life improver B alone was added.
ウィッカーラモマイセス・アノマラスを植菌したボイルエビの菌数検査の結果を表６に示す。日持向上剤Ｂに椎茸エキスを併用することで、保管後の菌数が日持向上剤Ｂ単品添加区よりも低い結果となった。 Table 6 shows the results of the bacterial count test of the boiled shrimp inoculated with Wicker Lamomyces anomalas. By using shiitake mushroom extract in combination with the shelf life improver B, the number of bacteria after storage was lower than that in the group to which the shelf life improver B alone was added.
ボイルエビの官能評価の結果を図３に示す。椎茸エキスを配合することで、日持向上剤Ｂの酸味を軽減することができた。 The results of the sensory evaluation of boiled shrimp are shown in FIG. By blending shiitake mushroom extract, the acidity of the shelf life improver B could be reduced.
（実施例６：味飯の日持向上効果）
本実施例では、味飯に、椎茸エキスを醸造酢（酢酸９％含有）と併用して添加した場合の日持向上効果を調べた。
(Example 6: Effect of improving the shelf life of cooked rice)
In this example, the effect of improving the shelf life when shiitake mushroom extract was added to cooked grain in combination with brewed vinegar (containing 9% acetic acid) was investigated.
生米１００ｇ：水１４０ｇ：醤油１０ｇの割合にて原料を混合し、そこに醸造酢を生米重量に対して１．０％にて加え、更に椎茸エキス（固形分５０％品）を生米重量に対して０．０２％または０．０５％にて添加して炊飯し、味飯を得た。これにより、椎茸エキス（固形分５０％品）および醸造酢は、最終の食品（味飯）の重量に対して０．００８％または０．０２％（椎茸エキス固形分換算では、０．００４％または０．０１％）、および０．４％にて添加された（本実施例中、これらを「椎茸エキス０．００４％併用区」、「椎茸エキス０．０１％併用区」と称した）。その後、枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。対照として、醸造酢単品添加区および無添加区を設定した。 Raw rice 100g: water 140g: soy sauce 10g, brewed vinegar is added at 1.0% of the weight of raw rice, and shiitake extract (50% solid content) is added to the raw rice. Rice was cooked by adding 0.02% or 0.05% by weight to obtain tasted rice. As a result, the shiitake extract (50% solid content) and brewed vinegar are 0.008% or 0.02% (0.004% in terms of solid content of shiitake extract) with respect to the weight of the final food (taste rice). Or 0.01%), and added at 0.4% (in this example, these were referred to as "Shiitake mushroom extract 0.004% combination group" and "Shiitake mushroom extract 0.01% combination group"). .. Then, Bacillus subtilis was inoculated at 102 cfu / g, stored at 25 ° C., and the bacterial count test was carried out in the same manner as in Example 4. As a control, a vinegar single item addition group and a non-addition group were set.
また醸造酢単品添加区、椎茸エキス０．００４％併用区および椎茸エキス０．０１％併用区の３試験区において、炊飯後の味飯について、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名にて酸味が弱い順に順位を付け、その順位を３段階の点数とした（最も酸味が弱い試験区が１位で１点、次に弱い試験区を２点とし、最も酸味の強い試験区を３点とした）そして各専門家による評価点数の平均点を算出して比較した。 In addition, sensory evaluation was performed on the cooked rice in the three test groups of the brewed vinegar single item addition group, the shiitake extract 0.004% combination group, and the shiitake extract 0.01% combination group, and the acidity was evaluated. In the sensory evaluation, 10 experts in the relevant technical field ranked in order of weak acidity, and the ranking was given as a score of 3 levels (the test group with the weakest acidity was ranked 1st and the next weakest test group). Was set to 2 points, and the test group with the strongest acidity was set to 3 points), and the average score of the evaluation points by each expert was calculated and compared.
枯草菌を植菌した味飯の菌数検査の結果を表７に示す。椎茸エキスを醸造酢と併用することで、２日目の菌数が１０５ｃｆｕ／ｇまたは１０４ｃｆｕ／ｇであり、醸造酢単品添加よりも菌数の増大を抑えることができた。よって、椎茸エキスを醸造酢と併用すると、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。 Table 7 shows the results of the bacterial count test for cooked rice inoculated with Bacillus subtilis. By using the shiitake mushroom extract in combination with brewed vinegar, the number of bacteria on the second day was 105 cfu / g or 104 cfu / g, and the increase in the number of bacteria could be suppressed as compared with the addition of brewed vinegar alone. Therefore, when the shiitake mushroom extract was used in combination with brewed vinegar, the increase in the number of bacteria with respect to the shelf life of the food was suppressed, and the shelf life of the food was extended, that is, the shelf life was improved.
味飯の官能評価結果を図４に示す。図４より、醸造酢に椎茸エキスを併用することで、醸造酢の酸味をマスキングすることができた。 The sensory evaluation result of the tasted rice is shown in FIG. From FIG. 4, it was possible to mask the acidity of the vinegar by using the shiitake mushroom extract in combination with the vinegar.
（実施例７：ポテトサラダの日持向上効果）
本実施例では、味飯に、椎茸エキスを日持向上剤Ｂと併用して添加した場合の日持向上効果を調べた。
(Example 7: Potato salad shelf life improving effect)
In this example, the effect of improving the shelf life when the shiitake mushroom extract was added to the cooked grain in combination with the shelf life improving agent B was investigated.
ジャガイモを４５分間蒸し、皮をむいてから粗く潰した。玉葱をスライスし、３０分程度水にさらした。人参を千切り、キュウリを輪切りにした。これらを表８に示した配合の通り混合し、さらにこれらの原材料の総重量（最終の食品（ポテトサラダ）の重量に対応する）に対し日持向上剤Ｂを１．０％および椎茸エキス（固形分５０％品）を０．０５％の量（椎茸エキス固形分換算すると、０．０２５％）となるように練り込みにより混ぜ込み、ポテトサラダを調製した（本実施例中、椎茸エキス０．０２５％併用区と称した）。対照として、日持向上剤Ｂ単品添加区（最終の食品（ポテトサラダ）の重量に対し１．０％にて添加）および無添加区を設定した。
The potatoes were steamed for 45 minutes, peeled and then coarsely crushed. The onions were sliced and exposed to water for about 30 minutes. Shredded carrots and sliced cucumbers. These are mixed according to the formulation shown in Table 8, and the shelf life improver B is 1.0% and the shiitake mushroom extract (corresponding to the weight of the final food (potato salad)) based on the total weight of these raw materials (corresponding to the weight of the final food (potato salad)). A potato salad was prepared by kneading the mixture (50% solid content) into a 0.05% amount (0.025% when converted to solid content of shiitake mushroom extract) (
その後、調製したポテトサラダを３０℃にて保管し、一般生菌数を標準寒天培養法にて経時的に測定した。ポテトサラダの菌数検査の結果を表９に示す。 Then, the prepared potato salad was stored at 30 ° C., and the general viable cell count was measured over time by a standard agar culture method. Table 9 shows the results of the bacterial count test for potato salad.
日持向上剤Ｂに椎茸エキスを併用することで、保管の２日目の菌数が、日持向上剤Ｂ単品添加よりも１オーダー菌数が低い結果となり、菌数の増大を抑えることができた。このように、ポテトサラダへの練り込みの場合においても椎茸エキス添加による静菌効果の向上が見られた。 By using shiitake mushroom extract in combination with Nichiji improver B, the number of bacteria on the second day of storage is lower than that of the addition of Nichiji improver B alone, and the increase in the number of bacteria can be suppressed. did it. As described above, the bacteriostatic effect was improved by adding the shiitake mushroom extract even in the case of kneading into potato salad.
よって、本実施例においても、椎茸エキスを用いた食品（ポテトサラダ）の保存期間の延長、すなわち日持向上効果を確認することができた。 Therefore, also in this example, it was possible to confirm the extension of the storage period of the food (potato salad) using the shiitake mushroom extract, that is, the effect of improving the shelf life.
（実施例８：椎茸エキス含有製剤の調製およびその日持向上効果の検討）
表１０に示す配合の製剤（椎茸エキスおよび醸造酢を含有する製剤（調製例１）および表１１に示す配合の製剤（椎茸エキスを含有せず、醸造酢を含有する製剤（調製例２）を、製剤の各成分を混合し、液剤として調製した。
(Example 8: Preparation of a preparation containing shiitake mushroom extract and examination of its effect of improving shelf life)
The formulation shown in Table 10 (the formulation containing shiitake extract and brewed vinegar (Preparation Example 1)) and the formulation shown in Table 11 (the formulation not containing shiitake extract but containing brewed vinegar (Preparation Example 2)). , Each component of the pharmaceutical product was mixed and prepared as a liquid preparation.
生米１００ｇ：水１４０ｇ：醤油１０ｇの割合にて原料を混合し、そこに調製例１の製剤または調製例２の製剤を生米重量に対して１．０％加えて炊飯し、味飯を得た。これにより、調製例１の製剤中で、椎茸エキス固形分は、最終の食品（味飯）の重量に対して０．０１％にて添加された。対照としての無添加区では、製剤無添加であること以外は同様にして炊飯した。 The raw materials are mixed at a ratio of 100 g of raw rice: 140 g of water: 10 g of soy sauce, and 1.0% of the preparation of Preparation Example 1 or the preparation of Preparation Example 2 is added to the mixture with respect to the weight of raw rice to cook the cooked rice. Obtained. As a result, in the preparation of Preparation Example 1, the solid content of shiitake mushroom extract was added at 0.01% based on the weight of the final food (cooked grain). In the additive-free group as a control, rice was cooked in the same manner except that no preparation was added.
その後、調製例１の製剤添加区、調製例２の製剤添加区、および製剤無添加区の３試験区において、味飯に枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。菌数の計測は１０６ｃｆｕ／ｇを上回った時点で終了した。 Then, Bacillus subtilis was inoculated into cooked grain at 102 cfu / g in the three test groups of the preparation-added group of Preparation Example 1, the preparation-added group of Preparation Example 2, and the preparation-free group, and at 25 ° C. It was stored and tested for bacterial count in the same manner as in Example 4. The measurement of the number of bacteria was completed when the number exceeded 106 cfu / g.
枯草菌を植菌した味飯の菌数検査の結果を表１２に示す。無添加区が１０６ｃｆｕ／ｇを上回ったのが保存１日目であるのに対し、調製例２の製剤添加区では保存２日目であり、日持向上効果が見られた。調製例１の製剤添加区では、保存２日目でも菌数が１０４～１０５ｃｆｕ／ｇ程度であり、調製例２の製剤添加区よりもさらに菌数の増大を抑えることができ、日持向上効果が見られた。よって、醸造酢含有製剤中に椎茸エキスをさらに配合することにより、椎茸エキス非含有の醸造酢含有製剤の菌数抑制効果をより促進することができた。椎茸エキスを含有する調製例１の製剤は、椎茸エキスを非含有の調製例２の製剤に比べて、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。 Table 12 shows the results of the bacterial count test of the taste rice inoculated with Bacillus subtilis. In the additive-free group, the amount exceeded 106 cfu / g on the first day of storage, whereas in the preparation-added group of Preparation Example 2, it was the second day of storage, and the shelf life improvement effect was observed. In the preparation-added group of Preparation Example 1 , the number of bacteria was about 104 to 105 cfu / g even on the second day of storage, and the increase in the number of bacteria could be further suppressed as compared with the preparation-added group of Preparation Example 2. The effect of improving retention was seen. Therefore, by further blending the shiitake mushroom extract into the brewed vinegar-containing preparation, the bacterial count suppressing effect of the brewed vinegar-containing preparation containing no shiitake mushroom extract could be further promoted. Compared to the preparation of Preparation Example 2 containing no shiitake mushroom extract, the preparation of Preparation Example 1 containing shiitake mushroom extract suppresses the increase in the number of bacteria with respect to the storage days of the food, and the storage period of the food is extended, that is, the day. The effect of improving retention was seen.
また、調製例１の製剤添加区および調製例２の製剤添加区において、味飯の酸味および酸臭を官能評価した。官能評価は、当該技術分野の専門家１０名が、酸味および酸臭について、いずれの味飯の方が少ないかを判定した。官能評価の結果、１０名中１０名が、調製例１の製剤添加区において、調整剤２の製剤添加区よりも酸味酸臭が少ないと答えた。
In addition, the sour taste and sour odor of cooked grain were sensory-evaluated in the preparation addition group of Preparation Example 1 and the preparation addition group of Preparation Example 2. In the sensory evaluation, 10 experts in the technical field determined which taste rice had less acidity and acid odor. As a result of the sensory evaluation, 10 out of 10 respondents answered that the group to which the preparation of Preparation Example 1 was added had less sour and sour odor than the group to which the preparation of the adjusting
（実施例９：椎茸エキス含有製剤の調製およびその日持向上効果の検討）
椎茸エキスを、抽出溶媒として水（エタノール添加なし）、抽出温度５℃および抽出時間を２４時間として、実施例１と同様に抽出操作を行った後、デキストリンと共にスプレードライ法により乾燥し、粉末として得た。得られた椎茸エキス粉末は５０重量％にてデキストリンを含有した（当該粉末の５０重量％が椎茸エキス固形分であり、椎茸エキス（固形分５０％品）粉末が得られた）。
(Example 9: Preparation of a preparation containing shiitake mushroom extract and examination of its effect of improving shelf life)
The shiitake mushroom extract was extracted with water (without ethanol addition) as the extraction solvent, the extraction temperature was 5 ° C., and the extraction time was 24 hours. Obtained. The obtained shiitake mushroom extract powder contained dextrin in an amount of 50% by weight (50% by weight of the powder was the solid content of the shiitake mushroom extract, and the shiitake mushroom extract (50% solid content) powder was obtained).
表１３に示す配合の製剤（椎茸エキスを含有する製剤（調製例３））および表１４に示す配合の製剤（椎茸エキス非含有の製剤（調製例４））を、製剤の各成分を混合し、粉末剤として調製した。 Each component of the formulation is mixed with the formulation shown in Table 13 (formulation containing shiitake mushroom extract (Preparation Example 3)) and the formulation shown in Table 14 (formulation not containing shiitake mushroom extract (Preparation Example 4)). , Prepared as a powder.
ブロッコリーを約８ｇにカットしてから沸騰水に投入し、湯が再沸騰後１分間ボイルした。更に火を消してから１分間置いた。その後、調製例３の製剤または調製例４の製剤を２ｗ／ｗ％（椎茸エキス固形分に換算すると、０．０５ｗ／ｗ％）となるよう溶解した浸漬液（ブロッコリー重量の２倍量）に、ブロッコリーを５℃にて６０分間浸漬し、液切りした。対照として、無添加区（水浸漬）を設定した。 Broccoli was cut into about 8 g and then poured into boiling water, and the water was boiled for 1 minute after re-boiling. After extinguishing the fire, it was left for 1 minute. Then, the preparation of Preparation Example 3 or the preparation of Preparation Example 4 was dissolved in a dipping solution (twice the weight of broccoli) so as to be 2 w / w% (0.05 w / w% when converted to the solid content of broccoli extract). , Broccoli was immersed at 5 ° C. for 60 minutes and drained. As a control, an additive-free group (immersion in water) was set.
その後、調製例３の製剤添加区、調製例４の製剤添加区、および製剤無添加区の３試験区において、液切り後のボイルブロッコリーに枯草菌を１０２ｃｆｕ／ｇにて植菌し、２５℃にて保管し、実施例４と同様に菌数検査を実施した。 Then, Bacillus subtilis was inoculated into the boiled broccoli after draining at 102 cfu / g in the three test groups of the preparation-added group of Preparation Example 3, the preparation-added group of Preparation Example 4, and the preparation-free group. It was stored at 25 ° C., and the bacterial count test was carried out in the same manner as in Example 4.
枯草菌を植菌したボイルブロッコリーの菌数検査の結果を表１５に示す。無添加区が１０６ｃｆｕ／ｇを上回ったのが保存２日目であるのに対し、調製例４の製剤添加区においては保存３日目であり、日持向上効果が見られた。調製例３の製剤添加区では、保存１日目～３日目において調製例４の製剤添加区よりも菌数が１オーダー低く、そして保存３日目でも菌数が１０６ｃｆｕ／ｇを下回った。このように、調製例３の製剤添加区では、調製例４の製剤添加区よりもさらに菌数の増大を抑えることができ、日持向上効果が見られた。よって、日持向上剤の一例である調整剤４の製剤中に椎茸エキスをさらに配合することにより、菌数抑制効果をより促進することができた。椎茸エキスを含有する調製例３の製剤は、椎茸エキスを非含有の調製例４の製剤に比べて、食品の保存日数に対する菌数の増大が抑えられ、当該食品の保存期間の延長、すなわち日持向上効果が見られた。
Table 15 shows the results of the bacterial count test for boiled broccoli inoculated with Bacillus subtilis. In the additive-free group, the amount exceeded 106 cfu / g on the second day of storage, whereas in the preparation-added group of Preparation Example 4, it was the third day of storage, and the shelf life improvement effect was observed. In the preparation-added group of Preparation Example 3, the number of bacteria was one order lower than that of the preparation-added group of Preparation Example 4 on the 1st to 3rd days of storage, and the number of bacteria was less than 106 cfu / g even on the 3rd day of storage. rice field. As described above, in the preparation-added group of Preparation Example 3, the increase in the number of bacteria could be further suppressed as compared with the preparation-added group of Preparation Example 4, and the effect of improving the shelf life was observed. Therefore, by further adding the shiitake mushroom extract to the preparation of the adjusting
また、調製例３の製剤添加区および調製例４の製剤添加区において、ボイルブロッコリーの酸味および酸臭を官能評価した。ボイルブロッコリーについて、官能評価を実施し、酸味について評価した。官能評価は、当該技術分野の専門家１０名が、酸味および酸臭について、いずれのボイルブロッコリーの方が少ないかを判定した。官能評価の結果、１０名中１０名が調製例３の製剤添加区において、酸味酸臭が少ないと答えた。 In addition, the acidity and odor of boiled broccoli were sensory-evaluated in the preparation-added group of Preparation Example 3 and the preparation-added group of Preparation Example 4. A sensory evaluation was performed on boiled broccoli, and the acidity was evaluated. In the sensory evaluation, 10 experts in the technical field determined which boiled broccoli had less acidity and acid odor. As a result of the sensory evaluation, 10 out of 10 responded that there was little sour acid odor in the preparation-added group of Preparation Example 3.
本発明は、例えば、食品添加剤および食品の製造分野、ならびに食品加工分野において有用である。 The present invention is useful, for example, in the fields of food additives and food manufacturing, as well as in the food processing field.
Claims (11)
０℃より高くかつ２０℃以下であるエタノール５～１０ｖ／ｖ％のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程を含む、製造方法。 It is a method of manufacturing shiitake mushroom extract for antibacterial use.
A production method comprising a step of immersing shiitake mushrooms in a solvent of a 5 to 10 v / v % ethanol aqueous solution of ethanol having a temperature higher than 0 ° C. and 20 ° C. or lower and performing extraction.
該抗菌用椎茸エキスが、請求項１から６のいずれかに記載の製造方法により得られた抗菌用椎茸エキスである、日持向上剤。 Contains antibacterial shiitake extract and longevity improving ingredients
The antibacterial shiitake extract is a shelf life improving agent, which is an antibacterial shiitake extract obtained by the production method according to any one of claims 1 to 6 .
請求項１から６のいずれかに記載の製造方法により製造した抗菌用椎茸エキスと、日持向上成分とを混合する工程を含む、製造方法。 It is a method of manufacturing a shelf life improver.
A production method comprising a step of mixing an antibacterial shiitake mushroom extract produced by the production method according to any one of claims 1 to 6 with a shelf life improving component.
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| JP2533071B2 (en) * | 1994-03-14 | 1996-09-11 | 良一 山川 | Manufacturing method of shiitake extract without unpleasant odor |
| JPH09107910A (en) * | 1995-10-20 | 1997-04-28 | Tomihisa Motohashi | Tablet of lentinus edodes sing. and its production |
| KR101812405B1 (en) * | 2016-02-26 | 2018-01-25 | 윤희정 | semi-manufactured refrigeration food and manufacture method |
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