JPH0422529B2 - - Google Patents
Info
- Publication number
- JPH0422529B2 JPH0422529B2 JP1103385A JP10338589A JPH0422529B2 JP H0422529 B2 JPH0422529 B2 JP H0422529B2 JP 1103385 A JP1103385 A JP 1103385A JP 10338589 A JP10338589 A JP 10338589A JP H0422529 B2 JPH0422529 B2 JP H0422529B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- temperature
- mushrooms
- low
- edible mushrooms
- 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 - Lifetime
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 60
- 235000020121 low-fat milk Nutrition 0.000 claims description 26
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 241000233866 Fungi Species 0.000 claims description 14
- 239000007858 starting material Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241001385733 Aesculus indica Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 9
- 235000012041 food component Nutrition 0.000 description 9
- 235000013618 yogurt Nutrition 0.000 description 9
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000011574 phosphorus Substances 0.000 description 6
- 229910052698 phosphorus Inorganic materials 0.000 description 6
- 240000000599 Lentinula edodes Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 4
- 229960001231 choline Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 3
- CRBHXDCYXIISFC-UHFFFAOYSA-N 2-(Trimethylammonio)ethanolate Chemical compound C[N+](C)(C)CC[O-] CRBHXDCYXIISFC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000020244 animal milk Nutrition 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000021962 pH elevation Effects 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、原材料として動物乳（主として牛
乳）と食用きのこを用い、牛乳成分に対する食用
きのこのきのこ菌に含まれるこう素の作用でヨー
グルト状の発こう乳を得るきのこを用いた発こう
乳食品の製造方法に関するものである。Detailed Description of the Invention [Field of Industrial Application] The present invention uses animal milk (mainly cow's milk) and edible mushrooms as raw materials, and the action of choline contained in the fungi of the edible mushrooms on the milk components produces a yogurt-like product. The present invention relates to a method for producing milk products using mushrooms that produce milk products.
しいたけ、マンネンタケ（霊芝）等の食用きの
こは、たんぱく質、脂肪、糖質、ミネラル（無機
質）、ビタミン等の人間の体に必要な栄養成分を
バランスよく含んでいるアルカリ性食品であり、
またこれら栄養成分の分解に必要な触媒作用を有
するこう素を含み、さらに血圧降下、コレステロ
ール低下、抗ウイルス作用等の薬効を有し、入間
の健康保持、増進上有益な食品であることがよく
知られている。しかし、この食用きのこに含まれ
ている有用な栄養成分およびこう素は熱に弱い性
質を有し、高熱を加えると失なわれ、特にこう素
は70℃以上の高温を加えると死滅し、その触媒作
用を発揮するに最適な温度は10〜40℃程度である
とされている。
Edible mushrooms such as Shiitake and Reishi mushrooms are alkaline foods that contain a good balance of nutrients necessary for the human body, such as protein, fat, carbohydrates, minerals (inorganic substances), and vitamins.
In addition, it contains phosphorus, which has a catalytic effect necessary for the decomposition of these nutritional components, and has medicinal effects such as lowering blood pressure, lowering cholesterol, and antiviral effects, making it a food that is often useful for maintaining and promoting Iruma's health. Are known. However, the useful nutritional components and kolin contained in these edible mushrooms are sensitive to heat and are lost when high heat is applied. In particular, kolin is destroyed when high temperatures of 70°C or higher are applied. The optimum temperature for exhibiting catalytic action is said to be about 10 to 40°C.
ところが従来において、斯かる食用きのこの調
理方法としては高熱を通した加熱調理が主として
行なわれ、食用きのこを生の状態で調理し食する
ことは殆んどなかつた。これは、食用きのこ特有
の香り、風味が生のままでは刺激的で強過ぎ食用
上好適ではないからである。そのため従来におい
ては、食用きのこを食しても含まれている有用な
栄養成分およびこう素の機能は殆んど失なわれて
いるといつても過言ではない。 However, in the past, the method of cooking such edible mushrooms was mainly by heating through high heat, and edible mushrooms were rarely cooked and eaten raw. This is because the unique aroma and flavor of edible mushrooms are too stimulating and strong when raw, making them unsuitable for consumption. Therefore, it is no exaggeration to say that in the past, even if edible mushrooms were eaten, most of the useful nutritional components and functions of phosphorus contained therein were lost.
本発明は斯かる食用きのこの調理の実状に鑑み
なされたもので、上記食用には刺激的で強過ぎる
生の食用きのこ特有の香りと風味を食用に好適な
ものとなすとともに、食用きのこに含まれている
有用な栄養成分とこう素の機能が損われない状態
で即ち可及的に生食に近い状態で食用きのこを食
することを可能となすきのこを用いた食品を提供
することを目的とする。
The present invention was made in view of the actual situation of cooking edible mushrooms, and it makes the aroma and flavor characteristic of raw edible mushrooms suitable for eating, which is too stimulating and strong for edible use, and also makes them suitable for eating. The purpose of the present invention is to provide a food using mushrooms that makes it possible to eat edible mushrooms in a state as close to raw food as possible, with the useful nutritional components and functions of choline intact. .
本発明は上記課題を解決するために、食用きの
こと同様に菌類である乳酸菌（ブルガリア菌とサ
ーモフイラス菌）による発こう作用で生牛乳特有
の刺激臭を和らげ酸味を加えて独特の風味を醸成
しているヨーグルトに着目し、このヨーグルトの
原料である牛乳に食用きのこを加え食用きのこに
含まれる栄養成分とこう素の機能が損われない条
件下で処理熟成させて発こう乳食品を製造せしめ
たものである。すなわちその製造方法としては、
先ず適宜量の低脂肪乳を約80℃の温度で約30分間
加熱殺菌し、撹拌により乳質を均一化した後温度
を約40℃に低下させ、次にこの低脂肪乳に対し低
脂肪乳ときのことからなるスターター（たね菌）
約３％（重量比）を混合し、撹拌により全体を均
質化させるとともにこれを約40℃の温度を維持し
ながら８時間静置熟成させることを特徴とする。
前記低脂肪乳に混合するスターター（たね菌）と
しては、主として約80℃の温度で約30分間加熱殺
菌し撹拌により乳質を均一化した後温度を約40℃
に低下させた適宜量の低脂肪乳に、その約５％
（重量比）の分量で約40℃の温湯に約１時間浸漬
させた生もしくは天然乾燥の食用きのこを混合し
食品粉砕器にてその食用きのこを所定の大きさに
微粉砕せしめ、これを約40℃の温度を維持しなが
ら約８時間静置し、得られたクリーム状の液体を
約０℃に冷却して静置熟成せしめたものを用い
る。
In order to solve the above-mentioned problems, the present invention uses lactic acid bacteria (Bulgaricus bacteria and Thermophilus bacteria), which are fungi similar to edible mushrooms, to soften the pungent odor characteristic of raw milk and create a unique flavor by adding acidity. Focusing on yogurt, we added edible mushrooms to milk, which is the raw material for yogurt, and processed and aged it under conditions that do not impair the functions of the nutritional components and choline contained in the edible mushrooms to produce a dairy product. It is. In other words, the manufacturing method is
First, an appropriate amount of low-fat milk is heat sterilized at a temperature of about 80°C for about 30 minutes, the milk quality is homogenized by stirring, and then the temperature is lowered to about 40°C. A starter (seed fungus) consisting of
It is characterized by mixing about 3% (weight ratio), making the whole homogenized by stirring, and aging the mixture for 8 hours while maintaining a temperature of about 40°C.
The starter (seed bacteria) to be mixed with the low-fat milk is mainly heat-sterilized at a temperature of about 80°C for about 30 minutes, homogenized by stirring, and then lowered to a temperature of about 40°C.
Approximately 5% of the amount of low-fat milk reduced to
(weight ratio) of fresh or naturally dried edible mushrooms soaked in warm water at about 40°C for about 1 hour, and then finely ground the edible mushrooms to a predetermined size using a food grinder. The creamy liquid obtained by allowing the mixture to stand still for about 8 hours while maintaining the temperature of 40°C was cooled to about 0°C and left to mature.
上記の方法で所定量の低脂肪乳と食用きのこと
を混合撹拌して均質化した上で静置熟成してスタ
ーター（たね菌）を形成した場合には、次の作用
を有する。先ず低脂肪乳と食用きのことを混合し
その中の食用きのこを所定の大きさに微粉砕して
全体を約40℃の温度に維持しなから約８時間静置
した場合には、きのこ菌中のこう素の機能が損わ
れないのでその低脂肪乳の糖質に対する発こう作
用によりクリーム状の液体が得られるが、この段
階ではまだ生の食用きのこ特有の強い刺激的な香
りと風味が残存している。しかし次に、このクリ
ーム状の液体を約０℃に冷却して静置熟成させる
と前記食用きのこ特有の強い刺激的な香りと風味
が消失し、ヨーグルトと同様な食用に好適な香り
と風味を有するものとなる。
When a predetermined amount of low-fat milk and edible mushrooms are mixed, stirred, homogenized, and left to mature to form a starter (seed fungus) using the above method, the following effects are obtained. First, when low-fat milk and edible mushrooms are mixed, the edible mushrooms in the mixture are finely ground to a predetermined size, and the whole is kept at a temperature of about 40°C and left to stand for about 8 hours, the mushroom fungus grows. Since the function of the choline inside is not impaired, a creamy liquid can be obtained due to the oxidizing effect of low-fat milk on carbohydrates, but at this stage it still has the strong pungent aroma and flavor characteristic of raw edible mushrooms. remains. However, when this creamy liquid is cooled to about 0°C and left to age, the strong pungent aroma and flavor characteristic of the edible mushrooms disappears, and it becomes an edible aroma and flavor similar to that of yogurt. Become what you have.
そして、加熱殺菌し乳質を均一化させて温度を
約40℃となした適宜量の低脂肪乳にその約３％
（重量比）の前記スターター（たね菌）を混合し
て全体を均質化し、約40℃の温度を維持しながら
約８時間静置熟成させると、低脂肪乳に対するス
ターター（たね菌）の混合割合がヨーグルトの場
合と同様であり熟成処理温度がきのこ菌中のこう
素の活動に最適な温度に維時されているので、き
のこ菌中のこう素の作用により低脂肪乳が発こう
しヨーグルト状の発こう乳が得られる。この場合
スターター（たね菌）において既に食用きのこ特
有の強い刺激的な香りと風味は消失しており、発
こう作用によりその香りと風味はむしろヨーグル
トと同様の食欲をそそるものとなり、また原材料
である低脂肪乳と食用きのこに含まれている栄養
成分が損われないとともに、きのこ菌は生の食用
きのこの場合に比して発こう作用に伴い低脂肪乳
の栄養分を吸収して増殖している。 Approximately 3% of the milk is then added to an appropriate amount of low-fat milk that has been heat sterilized to homogenize the milk quality and maintain a temperature of approximately 40°C.
(weight ratio) of the starter (seed fungus) is mixed to homogenize the whole, and when the mixture is left to mature for about 8 hours while maintaining a temperature of about 40°C, the mixing ratio of starter (seed fungus) to low-fat milk is This is the same as for yogurt, and the aging temperature is kept at the optimum temperature for the activity of phosphorus in the mushroom fungus.The action of phosphorus in the mushroom fungus produces low-fat milk, which becomes yogurt-like. of milk is obtained. In this case, the strong pungent aroma and flavor characteristic of edible mushrooms have already disappeared in the starter (seed fungus), and due to the peptic effect, the aroma and flavor become more appetizing, similar to yogurt, and the raw material The nutritional components contained in the low-fat milk and edible mushrooms are not impaired, and the mushroom bacteria absorb the nutrients in the low-fat milk and proliferate due to the excruciating action, compared to the case of raw edible mushrooms. .
次に上記方法よりなる本願発明の一実施例につ
いて説明する。
Next, an embodiment of the present invention comprising the above method will be described.
原材料である低脂肪乳と、同じく低脂肪乳と食
用きのことからなるスターター（たね菌）とを上
記の如く所定の混合割合、温度等の所定の条件下
で熟成処理する。低脂肪乳としては動物乳、主と
して牛乳を用いるが、山羊乳、羊乳等でもよい。
食用きのことしては、しいたけ、ひらたけ、ふく
ろたけ、松たく、アガリス・ブラジイ、かわらた
けその他えのきだけ、きくらげ、しめじ、なめ
こ、はつたけ、まいたけ、マツシユルーム、シヤ
ピニヨン等を用いる。或いはこれらのきのこ菌の
培養物であつてもよい。また用いるきのこはこれ
らの一種類又は複数種類を組合わせたものでもよ
い。 Low-fat milk as a raw material and a starter (seed fungus) also made of low-fat milk and edible mushrooms are aged under predetermined conditions such as a predetermined mixing ratio and temperature as described above. As the low-fat milk, animal milk, mainly cow's milk, is used, but goat's milk, sheep's milk, etc. may also be used.
The edible mushrooms used include shiitake, oyster mushroom, owl mushroom, pine mushroom, Agaris brazii, kawaratake and other enoki mushrooms, wood ear mushroom, shimeji mushroom, nameko mushroom, hatsutake mushroom, maitake mushroom, pine mushroom, siyapinyon, and the like. Alternatively, it may be a culture of these mushrooms. Moreover, the mushrooms used may be one type or a combination of these types.
なお、スターター（たね菌）製造時に低脂肪乳
と食用きのことを食品粉砕器にて混合粉砕する場
合には、その食用きのこを0.3mm以下程度の大き
さに微粉砕する。 In addition, when low-fat milk and edible mushrooms are mixed and pulverized using a food pulverizer during starter (seed) production, the edible mushrooms are pulverized to a size of approximately 0.3 mm or less.
さらに、スターター（たね菌）を混合する低脂
肪乳を加熱殺菌する際に食べ易くするために好み
に応じて低脂肪乳に対しその約５％（重量比）以
上のスキムミルク、３％程度の砂糖（庶糖、果糖
も可）を添加する場合もある。 Furthermore, in order to make it easier to eat when heat sterilizing the low-fat milk that is mixed with the starter (seed bacteria), add skim milk that is about 5% or more (by weight) of low-fat milk, and about 3% sugar to make it easier to eat. (Sucrose and fructose are also acceptable) may be added.
低脂肪乳として全脂牛乳、食用きのことしてし
いたけを用い上記方法に製造された発こう乳食品
の成分分析（可食部100ｇ中）をして既存のヨー
グルトと比較したところ、次のとおりであつた。
すなわち、水分、たんぱく質、リン、鉄、カルシ
ウム、ナトリウム、サイアミン（ビタミンB1）、
リボフラビン（ビタミンB2）およびナイアシン
の含有量はほぼ既存のヨーグルト（全脂無糖）と
同様であるが、カリウムについては圧倒的に多量
に含まれていた。これはしいたけにカリウムが多
量に含まれていることに基づくものである。 A component analysis (in 100 g of edible portion) of a milk-based milk product produced using the above method using full-fat milk as low-fat milk and shiitake mushrooms as edible mushrooms was performed and compared with existing yogurt, and the results were as follows. Ta.
Namely, water, protein, phosphorus, iron, calcium, sodium, thiamine (vitamin B 1 ),
The content of riboflavin (vitamin B 2 ) and niacin was almost the same as that of existing yogurt (full fat, no sugar), but it contained an overwhelmingly large amount of potassium. This is based on the fact that shiitake mushrooms contain a large amount of potassium.
本発明は叙上するように構成したので、次の効
果を奏する。
Since the present invention is configured as described above, it has the following effects.
(1) 食用きのこを低脂肪乳に添加し高熱を加えず
きのこ菌の機能を損わない温度で熟成処理して
ヨーグルト状の発こう乳食品となしたので、生
の食用きのこ特有の強い刺激的な香りと風味が
消えヨーグルト状の食欲をそそるまろやかな香
りと風味が得られる結果、従来困難であつた食
用きのこを生に近い状態で食することが可能と
なつた。(1) Edible mushrooms are added to low-fat milk and aged at a temperature that does not impair the functions of mushroom bacteria without applying high heat to create a yogurt-like milk product, which has the strong stimulation characteristic of raw edible mushrooms. As a result, it has become possible to eat edible mushrooms in a state close to raw, which was previously difficult, as the aroma and flavor disappear and a mellow, appetizing aroma and flavor similar to yogurt is obtained.
(2) そのため、従来高熱調理により失なわれてい
た食用きのこに含まれる人体に有用な栄養成分
とこう素をその機能が発揮される状態で充分に
摂取することができる。同時に低脂肪乳に含ま
れる人体に有用な栄養成分の吸収も可能となる
ので、きわめて滋養の高い発こう乳食品が得ら
れる。(2) Therefore, it is possible to fully ingest the nutritional components and phosphorus useful to the human body contained in edible mushrooms, which were conventionally lost due to high-temperature cooking, while maintaining their functions. At the same time, it is possible to absorb nutritional components useful for the human body contained in low-fat milk, resulting in an extremely nutritious dry milk food.
(3) また、低脂肪乳と食用きのこを原材料として
発こう乳食品となしたので、既存のヨーグルト
に比し食用きのこに含まれているカリウムを多
量に含有している。そのため血液のアルカリ性
化に寄与するとともに他の栄養成分の機能とも
相まつて、血圧降下、コレステロール低下、抗
ウイルス作用等の薬効をも有し、そして腸内菌
業のバランスの正常化にも寄与する。(3) In addition, since it is made into a milk food made from low-fat milk and edible mushrooms, it contains a large amount of potassium, which is contained in edible mushrooms, compared to existing yogurt. Therefore, it contributes to alkalinization of the blood, and together with the functions of other nutritional components, it also has medicinal effects such as lowering blood pressure, lowering cholesterol, and antiviral effects, and also contributes to normalizing the balance of intestinal bacteria. .
(4) さらに、食用きのこのきのこ菌の活動が活発
になされる温度にて熟成処理しているので低脂
肪乳の発こうに際しきのこ菌が低脂肪乳の糖質
を吸収して生の食用きのこの場合に比して増量
されており、そのため生の食用きのこを数キロ
グラム程度食したときの数と同様のきのこ菌を
スプーン二、三杯程度の少量にて食することが
可能となる。(4) In addition, since the edible mushrooms are ripened at a temperature that activates the activity of the fungi, the mushroom fungi absorb the carbohydrates from the low-fat milk during the production of low-fat milk. As a result, it is possible to eat the same number of mushroom bacteria in just two or three spoonfuls as when eating several kilograms of raw edible mushrooms.
Claims (1)
加熱殺菌し、撹拌により乳質を均一化した後温度
を約40℃に低下させ、この低脂肪乳に対し低脂肪
乳ときのこからなるスターター（たね菌）約３％
（重量比）を混合し、このスターターとして、約
80℃の温度で約30分間加熱殺菌し撹拌により乳質
を均一化した後温度を約40℃に低下させた適宜量
の低脂肪乳に、その約５％（重量比）の分量で約
40℃の温湯に約１時間浸漬させた生もしくは天然
乾燥の食用きのこを混合し食品粉砕器にてその食
用きのこを所定の大きさに微粉砕せしめ、これを
約40℃の温度を維持しながら約８時間静置し、得
られたクリーム状の液体を約０℃に冷却して静置
熟成せしめたものを用い、前記低脂肪乳とスター
ターとの混合物を撹拌により全体を均一化させる
とともにこれを約40℃の温度を維持しながら約８
時間静置熟成させることを特徴とするきのこを用
いた発こう乳食品の製造方法。1 Heat sterilize an appropriate amount of low-fat milk at a temperature of about 80°C for about 30 minutes, homogenize the milk quality by stirring, lower the temperature to about 40°C, and add low-fat milk and mushrooms to this low-fat milk. Naru starter (seed fungus) approx. 3%
As this starter mix (weight ratio), approx.
Heat sterilize the milk at a temperature of 80℃ for about 30 minutes, homogenize the milk quality by stirring, and then reduce the temperature to about 40℃.
Mix fresh or naturally dried edible mushrooms that have been soaked in warm water at 40°C for about an hour, then finely grind the edible mushrooms into a predetermined size using a food grinder, while maintaining the temperature at about 40°C. The resulting creamy liquid was left to stand for about 8 hours, cooled to about 0°C, and left to mature. while maintaining a temperature of about 40℃.
A method for producing an exfoliated milk food using mushrooms, which is characterized by allowing it to mature for a period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1103385A JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1103385A JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02283240A JPH02283240A (en) | 1990-11-20 |
| JPH0422529B2 true JPH0422529B2 (en) | 1992-04-17 |
Family
ID=14352612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1103385A Granted JPH02283240A (en) | 1989-04-25 | 1989-04-25 | Production of milk fermentation food product using mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02283240A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
| KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
| KR100449886B1 (en) * | 2001-11-22 | 2004-09-22 | 주식회사 바이오허브 | The method of manufacturing a mushroom lactic acid fermented solution and the s0lution manufactured thereby |
| US10780127B2 (en) | 2016-06-23 | 2020-09-22 | National University Corporation Tottori University | Method for producing fermented milk having high angiotensin converting enzyme inhibitory activity and method for producing physiologically active peptide |
| KR102526878B1 (en) * | 2020-08-21 | 2023-04-28 | 주식회사 에코비오스 | Prebiotics composition rich in dietary fiber including mushroom extract and probiotics composition including thereof |
-
1989
- 1989-04-25 JP JP1103385A patent/JPH02283240A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02283240A (en) | 1990-11-20 |
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