JPH02211847A - Functional food containing protein polysaccharide component separated from mycelium of cultured agaricus blazei - Google Patents
Functional food containing protein polysaccharide component separated from mycelium of cultured agaricus blazeiInfo
- Publication number
- JPH02211847A JPH02211847A JP1031624A JP3162489A JPH02211847A JP H02211847 A JPH02211847 A JP H02211847A JP 1031624 A JP1031624 A JP 1031624A JP 3162489 A JP3162489 A JP 3162489A JP H02211847 A JPH02211847 A JP H02211847A
- Authority
- JP
- Japan
- Prior art keywords
- protein polysaccharide
- kawariharatake
- mycelium
- functional food
- cultured mycelium
- 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.)
- Granted
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 21
- 235000013376 functional food Nutrition 0.000 title claims description 10
- 241001327634 Agaricus blazei Species 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000003125 aqueous solvent Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000000284 extract Substances 0.000 description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000222518 Agaricus Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- QIVUCLWGARAQIO-OLIXTKCUSA-N (3s)-n-[(3s,5s,6r)-6-methyl-2-oxo-1-(2,2,2-trifluoroethyl)-5-(2,3,6-trifluorophenyl)piperidin-3-yl]-2-oxospiro[1h-pyrrolo[2,3-b]pyridine-3,6'-5,7-dihydrocyclopenta[b]pyridine]-3'-carboxamide Chemical compound C1([C@H]2[C@H](N(C(=O)[C@@H](NC(=O)C=3C=C4C[C@]5(CC4=NC=3)C3=CC=CN=C3NC5=O)C2)CC(F)(F)F)C)=C(F)C=CC(F)=C1F QIVUCLWGARAQIO-OLIXTKCUSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000222501 Agaricaceae Species 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 244000267823 Hydrangea macrophylla Species 0.000 description 1
- 235000014486 Hydrangea macrophylla Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（１）発明の目的
本発明はカワリハラタケの培養菌糸体に含まれる蛋白多
糖体成分を含有する食品に関する。詳しくは本発明者が
人工培養に成功したハラタケ科ハラタケ属のＡｇａｒｉ
ｃｕｓ ｂｌａｚｅｉ Ｍｕｒｒｉ１１カワリハラタケ
（通称ヒメマツタケ）に含まれる抗腫瘍作用の顕著な蛋
白多糖体を利用する目的をもって、その培養菌糸体から
得られる蛋白多糖体の乾燥品をそのまま、あるいは粉末
化して添加するが、あるいは間接的・に水性溶媒で抽出
した液を作用する機能性食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION (1) Object of the Invention The present invention relates to a food containing a protein polysaccharide component contained in the cultured mycelium of Kawariharatake. For details, see Agari, a member of the Agaricaceae family, which the present inventor succeeded in artificially culturing.
cus blazei Murri11 For the purpose of utilizing the protein polysaccharide with remarkable antitumor effect contained in Kawariharatake (commonly known as Himematsutake), the dried product of the protein polysaccharide obtained from the cultured mycelium is added as it is or in the form of powder. Alternatively, it relates to functional foods that are indirectly treated with a liquid extracted with an aqueous solvent.
本発明は、本発明者に係る特許第１４４２６４７号（特
公昭６１−４７５１９号「抗腫瘍作用を有する蛋白多糖
体の製造方法」）の利用発明に係わるものである。The present invention relates to an invention utilizing Patent No. 1442647 (Japanese Patent Publication No. 61-47519 ``Method for producing protein polysaccharide having antitumor activity'') by the present inventor.
本発明において用いられるカワリハラタケは、本発明者
がはじめて人工培養に成功したものであり、その製造方
法の一部は上記特許第１４４２６４７号に記載されてい
る。その担子菌は、ブラジル国すンパウロ州ピエダーテ
市郊外で採取されたもので、既に、工業技術院微生物工
業研究所に第４７３１号として登録されている。The Kawariharatake mushroom used in the present invention was successfully cultivated artificially for the first time by the present inventor, and a part of its production method is described in the above-mentioned Japanese Patent No. 1442647. The basidiomycete was collected in the suburbs of Piedate, São Paulo state, Brazil, and has already been registered as No. 4731 at the Institute of Microbiology, Agency of Industrial Science and Technology.
カワリハラタケは普通の食用キノコとしても美味で栄養
的にもすぐれたものがあるが、さらにこのキノコの培養
菌糸体の水性溶媒抽出液が極めて顕著な抗腫瘍性を有す
ることが判明した。Kawariharatake is a common edible mushroom that is delicious and nutritious, but it has also been discovered that an aqueous solvent extract of the cultured mycelium of this mushroom has extremely significant antitumor properties.
（■特許第１４４２６４８号。(■Patent No. 1442648.
■伊藤均他：第３９回日本癌学会総会記事、 ：３５０
頁、 １９８０年。■ Hitoshi Ito et al.: Article from the 39th Annual Meeting of the Japanese Cancer Society, :350
Page, 1980.
（■伊藤均他： Ｊａｐａｎ Ｊ、 Ｐｈａｒｍａｃｏ
ｌ、、 ： ３１（Ｓｕｐｐｌ ：１７０頁、１９８１
年。(■ Hitoshi Ito et al.: Japan J, Pharmaco
l,: 31 (Suppl: 170 pages, 1981
Year.
■伊藤均他：感染症＝１４巻Ｎα１，１８頁、１９８４
年。■ Hitoshi Ito et al.: Infectious Diseases = Vol. 14 Nα1, p. 18, 1984
Year.
■伊藤均他： Ｊａｐａｎ Ｊ、 Ｐｈａｒ＋ｎａｃｏ
ｌ、、３３（Ｓｕｐｐｌ）。■ Hitoshi Ito et al.: Japan J, Phar+naco
l,, 33 (Suppl).
１４９頁、 １９８３年。149 pages, 1983.
（Ｄ伊藤均他： Ｊａｐａｎ Ｊ、 Ｐｈａｒｍａ
ｃｏｌ、 、 ： ３３巻。(D Hitoshi Ito et al.: Japan J, Pharma
col, : 33 volumes.
４０３頁、 １９８３年。403 pages, 1983.
■伊藤均他：第４３回日本癌学会総会記事、 ： ２７
９頁、１９８４年。■ Hitoshi Ito et al.: Article from the 43rd Annual Meeting of the Japanese Cancer Society, : 27
9 pages, 1984.
■伊藤均他：医学と生物学、 ： １０９巻Ｎα５，２
９９頁。■ Hitoshi Ito et al.: Medicine and Biology, Volume 109 Nα5, 2
99 pages.
１９８４年。1984.
■伊藤均他：第１０回糖質シンポジウム講演要旨集、
： Ｂ３．１９８７年、）
即ち、カワリハラタケは人体の免疫活性を賦活する作用
を有し、固型腫瘍をはじめ他のキノコ類では効果のない
腹水型腫瘍にも薬効を示すことが判明した。■ Hitoshi Ito et al.: Collection of lecture abstracts from the 10th Carbohydrate Symposium,
: B3. 1987) That is, it has been found that Kawariharatake has the effect of stimulating the immune activity of the human body and is effective against ascites-type tumors, including solid tumors, for which other mushrooms are ineffective.
本発明は、この水性溶媒抽出液などから抗腫瘍性有効成
分の主体である蛋白多糖体を採取することについて特許
第１４４２６４７号に開示している。該方法は抽出液か
ら蛋白多糖体として沈殿し、あるいはさらに精製して利
用する方法であり、特に医薬品として治療用に使用する
場合には適した方法である。The present invention discloses in Japanese Patent No. 1,442,647 that protein polysaccharide, which is the main antitumor active ingredient, is collected from this aqueous solvent extract. This method involves precipitating the protein polysaccharide from the extract or further purifying it for use, and is particularly suitable for therapeutic use as a pharmaceutical.
本発明は、上記カワリハラタケの培養菌糸体から得られ
る蛋白多糖体を含有する機能性食品を提供するものであ
る。The present invention provides a functional food containing a protein polysaccharide obtained from the cultured mycelium of Kawariharatake mushroom.
（２）発明の構成、作用及び効果について以下、本発明
の詳細を実施例に基づいて説明する。(2) Structure, operation, and effects of the invention The details of the invention will be explained below based on Examples.
カワリハラタケの培養菌糸体から得られる蛋白多糖体を
乾燥し８％以下の水分含量にして一般利用者に提供され
得る。この製品状態は軽量化が達成できるほか細菌の繁
殖、変改の防止に対しても好条件であり、保存上、流通
上最適の商品形態とされている。したがってカワリハラ
タケの培養菌糸体から得られる蛋白多糖体成分を含有す
るものを食品として利用する場合の出発点は、すへてカ
ワリハラタケ培養後の菌糸体状態あるいはその乾燥品か
らである。カワリハラタケの培養菌糸体は美味で栄養的
なので、シイタケ同様、食用に利用できる。たとえば、
多少の調味料を加えるだけで料理の主役にも付合せにも
使用できる。さらに小片状に切断したもの、あるいは粉
末化したものは、ペースト、ふりかけなどにして使用で
きる。何れの場合にも蛋白多糖体成分を多量に含むので
、機能性食品としての価値の高い食品となる。さらにこ
れらの原料形体のまま紙袋あるいは布袋のような水を透
過する袋に入れて充填包装し、紅茶のティーバックのよ
うに商品化し、消費省内からの手で容易に成分と抽出し
て飲料に用いることも可能である。The protein polysaccharide obtained from the cultured mycelium of Kawariharatake is dried to have a water content of 8% or less and can be provided to general users. This product condition not only allows weight reduction to be achieved, but also provides favorable conditions for preventing the propagation of bacteria and tampering, and is considered to be the optimal product form for storage and distribution. Therefore, when using a product containing protein polysaccharide components obtained from the cultured mycelium of Kawariharatake as a food, the starting point is the mycelium state after cultivation of Kawariharatake or its dried product. The cultured mycelium of Kawariharatake is delicious and nutritious, so it can be used as food, just like shiitake. for example,
Just by adding a few seasonings, it can be used as the main ingredient in a dish or as an accompaniment. Furthermore, if it is cut into small pieces or powdered, it can be used as a paste or furikake. In either case, the food has a high value as a functional food because it contains a large amount of protein polysaccharide components. Furthermore, these raw materials are put into water-permeable bags such as paper bags or cloth bags, filled and packaged, and commercialized like tea bags for black tea.The ingredients can be easily extracted by hand from within the Ministry of Consumer Affairs and made into beverages. It can also be used for.
次にカワリハラタケの培養菌糸体成分を一旦水性溶媒で
抽出し、その抽出液をそのままあるいは濃縮して食用に
供することは、原料本来の成分の品質を損うことのない
合理的な利用方法である。Next, extracting the cultured mycelium components of Kawariharatake with an aqueous solvent and consuming the extract either as it is or after concentrating it is a rational method of utilization that does not impair the quality of the original ingredients. .
この場合には、一般に動物試験によればキノコ自体から
得た蛋白多糖体は精製を重ねるほど抗腫瘍効果が低下す
ることが認められているので、医薬品に使用する場合と
異なり、精製を重ねずに使用するほうが、キノコの蛋白
多糖体成分を有効に利用できるものである。水性溶媒は
水、アルコール、その混合物などいずれでもよい。アル
コール飲料、茶などの健康飲料とすれば機能性食品とし
て更に価値の高い食品となる。In this case, animal tests have generally shown that the more the protein polysaccharide obtained from the mushroom itself is purified, the less its antitumor effect becomes. It is more effective to use the protein polysaccharide components of mushrooms. The aqueous solvent may be water, alcohol, a mixture thereof, or the like. If it is used as a health drink such as an alcoholic beverage or tea, it becomes a highly valuable food as a functional food.
カワリハラタケの培養菌糸体成分の水性溶媒抽出液は、
そのまま飲料として利用するばかりでなく、食品加工原
料に添加して加工食品の形の機能性食品として製造する
ことも可能である。たとえばブイヨンに添加混合してス
ープを製造したり、水飴などに混入して飴を製造したり
、・・・など種々のものが考えられ、何れも機能性食品
として価値の高い食品が得られる。The aqueous solvent extract of the cultured mycelium components of Kawariharatake is
Not only can it be used as is as a beverage, but it can also be added to food processing raw materials to produce functional foods in the form of processed foods. For example, various methods can be considered, such as adding and mixing it to bouillon to make soup, mixing it with starch syrup, etc. to make candy, etc. In either case, a food with high value as a functional food can be obtained.
以上の種々の食品としての利用にあたって、揚食ないし
飲用量は、１回あたり、カワリハラタケの培養菌糸体か
ら得られる蛋白多糖体の乾燥品としての量で７〜１０ｇ
が抗腫瘍効果を発揮する適当量であり、抽出液量につい
てもこの相当量が適当とみられる。なおこれ以上に過剰
に播取したとしても、それによって与えられる障害は全
くない。When using the various foods mentioned above, the amount of fried food or drinking per serving is 7 to 10 g of the dried protein polysaccharide obtained from the cultured mycelium of Kawariharatake mushroom.
is an appropriate amount to exhibit an antitumor effect, and this equivalent amount is also considered to be appropriate for the amount of extract liquid. Furthermore, even if more than this is sown, there is no problem caused by it.
実施例−１カワリハラタケつくだに
調味液として水１．８リットル、寒天２４ｇ、醤油６．
３リツトル、水飴１７ｋｇ、砂糖２．２５ｋｇをを煮て
とかしておく。原料のカワリハラタケ培養菌糸体から得
られる蛋白多糖体の乾燥品に少量の砂糖を加えた水でも
どし、これに調味液を加えて焦げつかないように煮汁が
なくなるまで煮る。Example-1 1.8 liters of water, 24 g of agar, and 6.0 liters of soy sauce as a seasoning liquid for Kawariharatake Tsukudani.
Boil and dissolve 3 liters, 17 kg of starch syrup, and 2.25 kg of sugar. The raw material, dried protein polysaccharide obtained from cultured mycelium of Kawariharatake mushrooms, is reconstituted in water with a small amount of sugar added, seasoning liquid is added to this, and the mixture is boiled until the broth evaporates without burning.
実施例−２カワリハラタケふりかけ
醤油８リツトルにグルタミン酸ソーダ１００ｇ、砂糖１
ｋｇを煮とかした調味液をつくる。Example-2 Add 100g of sodium glutamate and 1 sugar to 8 liters of Kawariharatake furikake soy sauce.
Make a seasoning liquid by boiling 1 kg.
カワリハラタケ培養菌糸体乾燥品粉末、あるいは場合に
よってはこれにアジなどの魚肉粉末を加えたものを煮釜
に入れ、前記調味液を適当量加えて約４０分間調味煮熟
する。これを篩い機にかけて粒子をそろえた上で乾燥機
にかけ、８０℃で２時間乾燥する。必要に応じて、これ
にコンブ、青のり、ゴマなども加えて防湿包装する。Dry powder of agaricus cultured mycelium, or in some cases powder of fish such as horse mackerel, is placed in a boiling pot, an appropriate amount of the seasoning liquid is added, and the mixture is seasoned and boiled for about 40 minutes. This is passed through a sieve to uniformize the particles, then put into a dryer and dried at 80°C for 2 hours. If necessary, add kelp, green seaweed, sesame seeds, etc., and package in moisture-proof packaging.
実施例−３カワリハラタケ茶
カワリハラタケ培養菌糸体乾燥品粉末を不織布で作った
小袋に封入し防湿包装する。袋中のカワリハラタケ培養
菌糸体乾燥品粉末酢の飲用量は１日７〜１０ｇが適当で
ある。飲用時にはこの袋１ヶを鍋に水約４００ｍ１と共
に入れ、吹きこぼれないように時々水を加えながら加熱
抽出１５分後、冷却、抽出液全量を３００ａｌｌ＜らい
にする。こ才しを１日２〜３回にわけて飲用する。飲用
時、少量の食塩を加えると更に美味になる。Example 3 Agaricus agaricus tea Dried powder of agariculum cultured mycelium is sealed in a small bag made of non-woven fabric and packaged in moisture-proof packaging. The appropriate amount to drink of the dried Kawariharatake cultured mycelium powder vinegar in the bag is 7 to 10 g per day. When drinking, put one bag in a pot with about 400ml of water, heat and extract for 15 minutes while adding water occasionally to prevent boiling over, then cool and reduce the total volume of the extract to 300ml. Drink kosai 2 to 3 times a day. When drinking, add a small amount of salt to make it even more delicious.
実施例−４カワリハラタケ飲料
カワリハラタケ培養菌糸体乾燥品粉末１ｋｇに水約４０
ｋｇを加え、十分吸水させてから２〜３時間、時々水を
補給しながら加熱後、適宜濾過する。粉末を使えば加熱
時間を短縮して同様に操作できる。全抽出液をほぼ３０
ｋｇ程度になるようにする。これを熱水抽出液とする。Example-4 Kawari agaric beverage 1 kg of dried Kawari agaric mycelia powder and approximately 40 ml of water
kg, and after allowing sufficient water to be absorbed, heat for 2 to 3 hours while occasionally replenishing water, and then filter as appropriate. If you use powder, you can shorten the heating time and do the same thing. Approximately 30% of the total extract
It should be around kg. This is used as a hot water extract.
次に、この熱水抽出液１ｋｇに対し、たとえば糖類１４
０ ｇ、蜂蜜１５ｇ、カラメル５ｇ、アスコルビン酸０
．７５ ｇ、クエン酸０．３ｇ、香料適量を加え、９３
℃で２０分殺菌し、無菌的に缶またはびんに充填する。Next, for example, 14 saccharides are added to 1 kg of this hot water extract.
0 g, honey 15 g, caramel 5 g, ascorbic acid 0
．． Add 75 g, citric acid 0.3 g, and appropriate amount of fragrance, 93
Sterilize at ℃ for 20 minutes and fill aseptically into cans or bottles.
なお、上記配合には他の健康性抽出物、たとえば霊芝、
アマチャ・ヅルなどの抽出物を適宜添加することを妨げ
るものではない。The above formulation also contains other healthful extracts, such as Reishi,
This does not preclude the addition of extracts such as Amacha and Crane as appropriate.
実施例−５カワリハラタケ酒
カワリハラタケ培養菌糸体乾燥品を適宜に粗に刻んだも
の１ｋｇに対して、好みにより氷砂糖５〜１０ｋｇを加
え、焼酎またはホワイトリカー１８リツトルを静かに注
入して密封、貯蔵する。Example 5 Kawari agaric drink 5 to 10 kg of rock sugar is added to 1 kg of dried Kawari agaric mycelium that has been roughly chopped as appropriate, 18 liters of shochu or white liquor is gently poured into the product, and the product is sealed and stored.
３〜４週間経過後、濾過し、びん詰とする。After 3-4 weeks, it is filtered and bottled.
１回３０〜５０ｆｆ１１を飲用する。Drink 30-50ff11 at a time.
実施例−６カワリハラタケ飴
砂９５０ｋｇに実施例４に示したカワリハラタケ培養菌
糸体乾燥品粉末２５ｋｇを加えて完全に煮とかし、さら
に水＃７．５ｋｇを加えて煮つめる９冷水中に滴下して
固まる程度になったら、火からおろし、必要に応じて色
素、香料、酸味料などを加える。これを油をひいた冷却
盤またはタブレット桟にかけて冷却製型する。Example 6 Add 25 kg of dry powder of Kawari agaricus cultured mycelium shown in Example 4 to 950 kg of Kawari agaric candy sand, boil it completely, and then add 7.5 kg of water and boil it down. 9 Drop into cold water and solidify. Once that is done, remove from the heat and add coloring, flavoring, acidulant, etc. as needed. This is cooled and molded on an oiled cooling plate or tablet holder.
なお、カワリハラタケ培養菌糸体熱水抽出液を使用する
かわりに、その濃縮物、あるいは粉末を水に懸濁させて
加えることも可能である。Incidentally, instead of using the hot water extract of Kawariharatake cultured mycelium, it is also possible to suspend its concentrate or powder in water and add it.
Claims (3)
糖体の乾燥品を小片状に切断あるいは細粉化して、カワ
リハラタケ特有の蛋白多糖体成分を含有する機能性食品
。(1) A functional food containing protein polysaccharide components unique to Kawariharatake, obtained by cutting into small pieces or pulverizing a dried product of protein polysaccharide obtained from cultured mycelium of Kawariharatake.
糖体の乾燥品を水性溶媒で抽出して得られる液を含有す
る機能性食品。(2) A functional food containing a liquid obtained by extracting a dried protein polysaccharide obtained from cultured mycelium of Kawariharatake with an aqueous solvent.
糖体の乾燥品を水性溶媒で抽出して得られる液をそのま
ま、あるいは濃縮して食品加工原料に添加してなる機能
性食品。(3) A functional food made by adding the liquid obtained by extracting the dried protein polysaccharide obtained from the cultured mycelium of Kawariharatake with an aqueous solvent to raw materials for food processing, either as it is or after concentrating it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3162489A JPH0657127B2 (en) | 1989-02-10 | 1989-02-10 | Health food mainly composed of cultured mycelium of Kawariharatake or its extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3162489A JPH0657127B2 (en) | 1989-02-10 | 1989-02-10 | Health food mainly composed of cultured mycelium of Kawariharatake or its extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02211847A true JPH02211847A (en) | 1990-08-23 |
| JPH0657127B2 JPH0657127B2 (en) | 1994-08-03 |
Family
ID=12336373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3162489A Expired - Lifetime JPH0657127B2 (en) | 1989-02-10 | 1989-02-10 | Health food mainly composed of cultured mycelium of Kawariharatake or its extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0657127B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154627A (en) * | 1994-12-02 | 1996-06-18 | Ogita Bio Sci Kenkyusho:Kk | Low-temperature extraction of fomes japonicus and drink mixed with low-temperature extract of fomes japonicus |
| WO1998027992A1 (en) * | 1996-12-20 | 1998-07-02 | Sumitomo Forestry Co., Ltd. | Antitumor active substances |
| EP0939082A1 (en) * | 1998-01-16 | 1999-09-01 | Agaricus Laboratories Co., Ltd. | Protein polysaccharide 0041 |
| JP2009538128A (en) * | 2006-05-25 | 2009-11-05 | シージェー コーポレーション | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125788A (en) * | 1975-03-06 | 1976-11-02 | Nakada Kunii | Method for cultivating and processing of mashrooms |
| JPS5411250A (en) * | 1977-06-10 | 1979-01-27 | Japan Synthetic Rubber Co Ltd | Production of powdery food |
| JPS5815108A (en) * | 1981-07-20 | 1983-01-28 | Mitsubishi Heavy Ind Ltd | Measuring device for position of assembled piping |
| JPS6069026A (en) * | 1983-09-27 | 1985-04-19 | Nichijiyou:Kk | Health food containing antitumor components from "himematsutake" |
-
1989
- 1989-02-10 JP JP3162489A patent/JPH0657127B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125788A (en) * | 1975-03-06 | 1976-11-02 | Nakada Kunii | Method for cultivating and processing of mashrooms |
| JPS5411250A (en) * | 1977-06-10 | 1979-01-27 | Japan Synthetic Rubber Co Ltd | Production of powdery food |
| JPS5815108A (en) * | 1981-07-20 | 1983-01-28 | Mitsubishi Heavy Ind Ltd | Measuring device for position of assembled piping |
| JPS6069026A (en) * | 1983-09-27 | 1985-04-19 | Nichijiyou:Kk | Health food containing antitumor components from "himematsutake" |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154627A (en) * | 1994-12-02 | 1996-06-18 | Ogita Bio Sci Kenkyusho:Kk | Low-temperature extraction of fomes japonicus and drink mixed with low-temperature extract of fomes japonicus |
| WO1998027992A1 (en) * | 1996-12-20 | 1998-07-02 | Sumitomo Forestry Co., Ltd. | Antitumor active substances |
| US6093694A (en) * | 1996-12-20 | 2000-07-25 | Sumitomo Forestry Co., Ltd. | Antitumor active substances |
| EP0939082A1 (en) * | 1998-01-16 | 1999-09-01 | Agaricus Laboratories Co., Ltd. | Protein polysaccharide 0041 |
| JP2009538128A (en) * | 2006-05-25 | 2009-11-05 | シージェー コーポレーション | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0657127B2 (en) | 1994-08-03 |
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