JP2004242563A - Shiitake (mushroom) fruit body highly containing eritadenine and method for producing the same - Google Patents
Shiitake (mushroom) fruit body highly containing eritadenine and method for producing the same Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
この発明は、エリタデニン含量の多いシイタケ子実体およびその生産方法に関するもので、シイタケ栽培技術に属するものである。
【０００２】
【従来の技術】
シイタケは、和風料理や中華料理の具などに用いられる一般食品材料として、さらにはダシとして古くから幅広く利用され、しかもビタミンＤ２、食物繊維、β‐グルカンなどを多く含むことから健康食品としても重用されているが、このシイタケには、血清コレステロールを低下させるエリタデニンが含まれ、エリタデニンはシイタケ固有の有効成分とされているもので、シイタケを摂取することにより、血清コレステロールの低下も期待されるものである。
【０００３】
しかしながら、このシイタケには、前記ビタミンＤ２ならびに食物繊維は充分含まれているが、エリタデニンの含有量は少なく、例えば、通常、乾シイタケは、春、秋に自然発生したシイタケを乾燥して生産されているが、エリタデニン含量は５０〜９０ｍｇ／１００ｇと低いものである。
【０００４】
したがって、コレステロール低下作用を期待するには、１日当り生シイタケを毎日９０ｇ（乾物重量で９ｇ）という多量のシイタケを摂取する必要があるとされている（Ｓｕｚｕｋｉ Ｓ．， Ｏｈｓｈｉｍａ Ｓ．， Ｍｕｓｈｒｏｏｍ Ｓｃｉｅｎｃｅ ＩＸ （Ｐａｒｔ Ｉ） Ｐｒｏｃｅｅｄｉｎｇｓ ｏｆ ｔｈｅ Ｎｉｎｔｈ Ｉｎｔｅｒｎａｔｉｏｎａｌ Ｓｃｉｅｎｔｉｆｉｃ Ｃｏｎｇｒｅｓｓ ｏｎ ｔｈｅ Ｃｕｌｔｉｖａｔｉｏｎ ｏｆ Ｅｄｉｂｌｅ Ｆｕｎｇｉ， Ｔｏｋｙｏ， １９７４，４６３−４６７）。
【０００５】
そのため、発明者はエリタデニン含量の高いシイタケ品種の開発と、その性質を充分に発揮するための栽培法について検討を行い、新しいシイタケ品種と、エリタデニン含量の高いシイタケの生産方法について先に一つの提案を行った（特許文献１参照）。
【０００６】
【特許文献１】
特開平２００２−２３８３５０号公報（特許請求の範囲）
【０００７】
【発明が解決しようとする課題】
先の提案において、シイタケが含有するエリタデニンの量は、その品種や菌株などの遺伝的要因によって当然異なるが、栽培環境、特に子実体生育段階の温度によっても大きく影響を受け、高温（温度２５℃以上、温度３５℃以下）で生育したシイタケは、エリタデニン含量が高くなることを示した。
【０００８】
そこで、さらに検討を進めたところ、発明者は、収穫後の生シイタケを高湿環境下、特に高温下という条件が加わった環境、換言すると、生シイタケ中の水分を揮散させずに適度な温度に加温するという条件下で、保存、維持、貯蔵する（それらを一括して、この発明では保存と表記する。）と、シイタケ中のエリタデニンが増えること、すなわち先の提案で得られたエリタデニン含量が５００ｍｇのシイタケよりも含有量の多いシイタケ、含有量が５００ｍｇ以上、さらには８００ｍｇ以上、９００ｍｇ以上含有するシイタケが得られることを見出して、この発明を完成したのである。
【０００９】
さらに、発明者は、高湿環境下、特に高温下という条件が加わった環境で、生シイタケを保存すると、シイタケ中のエリタデニンが増えるが、時間の経過とともに生シイタケに細菌類など微生物も繁殖して、生シイタケの鮮度を低下させることがあるが、そのような事態は、生シイタケへの乳酸菌の添加により防止できることを見出して、この発明を完成した。
【００１０】
【課題を解決するための手段】
この発明の請求項１に記載の発明は、
乾燥重量１００ｇ当りエリタデニンを５５０ｍｇ以上含有すること
を特徴とする高エリタデニン含有シイタケ子実体である。
【００１１】
また、この発明の請求項２に記載の発明は、
乾燥重量１００ｇ当りエリタデニンを５５０ｍｇ以上含有し、かつ乳酸菌を併有すること
を特徴とする高エリタデニン含有シイタケ子実体である。
【００１２】
また、この発明の請求項３に記載の発明は、
請求項２に記載の高エリタデニン含有シイタケ子実体において、
前記乳酸菌は、
通性嫌気性菌グループに属する中温性の乳酸菌であること
を特徴とするものである。
【００１３】
さらに、この発明の請求項４に記載の発明は、
生シイタケを高湿環境下に保存処理すること
を特徴とする高エリタデニン含有シイタケ子実体の生産方法である。
【００１４】
また、この発明の請求項５に記載の発明は、
請求項４に記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記高湿環境は、
生シイタケ中の水分の蒸発を防止できる環境であること
を特徴とするものである。
【００１５】
また、この発明の請求項６に記載の発明は、
請求項４又は５に記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記高湿環境は、
その湿度が７０％〜９０％であること
を特徴とするものである。
【００１６】
また、この発明の請求項７に記載の発明は、
請求項４〜６のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法において、
高湿環境は、
その温度が、温度２５℃〜３５℃であること
を特徴とするものである。
【００１７】
また、この発明の請求項８に記載の発明は、
請求項４〜７のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法において、
保存処理は、
日数が２〜４日間に亘るものであること
を特徴とするものである。
【００１８】
また、この発明の請求項９に記載の発明は、
請求項４〜８のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記生シイタケは、
収穫直後〜収穫後２日以内のものであること
を特徴とするものである。
【００１９】
また、この発明の請求項１０に記載の発明は、
請求項４〜９記載のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記保存処理は、
生シイタケに乳酸菌を噴霧した後に行なわれること
を特徴とするものである。
【００２０】
また、この発明の請求項１１に記載の発明は、
請求項１０に記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記乳酸菌の噴霧は、
生シイタケの含水量を１０質量％前後減少させる予備乾燥を施した後に行なわれること
を特徴とするものである。
【００２１】
さらにまた、この発明の請求項１２に記載の発明は、
請求項１０又は１１に記載の高エリタデニン含有シイタケ子実体の生産方法において、
前記乳酸菌は、
通性嫌気性菌グループに属する中温性の乳酸菌であること
を特徴とするである。
【００２２】
【発明の実施の形態】
この発明は、収穫した生シイタケを、高湿環境下に保存処理、言い換えれば高湿環境下に生シイタケを曝露しておくと、生シイタケ中のエリタデニンが増加することを見出してなされたもので、高湿環境としては湿度７０〜９０％の環境が用いられる。また、生シイタケとしては収穫直後、すなわち収穫後５〜６時間以内の生シイタケを用いると、この発明の効果がより良く奏されるものであるが、収穫後２日以内のものであれば、この発明に適用することができる。
【００２３】
さらに、生シイタケを高湿環境下に保存処理して、エリタデニンの含量を増加させる際に、温度の影響も多く、温度２５℃〜３５℃下で行なうと、より多くのエリタデニンが生成し、高エリタデニン含有シイタケを得る方法として好ましい方法である。
【００２４】
高湿環境下に生シイタケを保存して、高エリタデニン含有シイタケを得る際の保存処理期間としては、２日間〜４日間が好ましく、保存処理期間が２日未満ではエリタデニンの増量が少なく、４日を超えてからは時間をかける割には格別顕著に増加しないうえ、生シイタケの新鮮度を失うことになるので避けるのが好ましい。
【００２５】
高湿環境下、特に高温下という条件が加わった環境で、生シイタケの保存処理を行うと、シイタケ中のエリタデニンも増えるが、時間の経過とともに生シイタケに付着又は外部から進入してきた細菌類などの微生物も繁殖して、生シイタケの鮮度を低下させ、さらには有害菌による腐敗の惧れもあり、それらによりシイタケの商品価値が低下することがあるので、この発明の高湿環境下の生シイタケ保存処理は、乳酸菌の存在下に行うことが好ましい。
【００２６】
この乳酸菌は、醸造食品、漬物類、ヨーグルトなど乳製品の製造に用いられるもので、食品の風味、保存性を高めるとともに、乳酸菌自体は人間の健康維持にも重要な役割を果しているもので、乳酸菌の食品である生シイタケへの使用には問題がなく、雑菌の繁殖を抑える効果があるため、この発明においては、乳酸菌を併用し、前記問題点の発生を抑えるのである。
【００２７】
多種多様の乳酸菌のなかでも、シイタケのエリタデニン増加に悪影響を及ぼすことなく、なおかつシイタケの高湿環境下のシイタケ保存処理における雑菌発生に効果あるものとして、好ましいものは通性嫌気性菌グループに属する中温性の乳酸菌である。
【００２８】
この発明に用いられる乳酸菌としては、例えば、ラクトバチルス カセイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓｅｉ）、ラクトバチルス プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）、 ビフドバクテリウム ビフィダム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍ）、ストレプトコッカス フェーカリス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）、ラクトバチルス アシドフィルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、有胞子性乳酸菌のバチルス コアグランス（Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ）などが挙げられる。
【００２９】
これらの乳酸菌は、収穫後の生シイタケ、好ましくは予備乾燥、例えば温度２５〜３５℃で１〜２時間加温乾燥して、含有水分を１０質量％程度低下させた生シイタケに乳酸菌を含有させた液状体で噴霧添加される。
【００３０】
【実施例】
以下、実施例を掲げてこの発明をさらに具体的に説明するが、この発明の範囲はこの例示に限定されるものではない。
なお、実施例中のエリタデニンの定量、一般細菌数、乳酸菌数の測定は、以下の手順で行った。
【００３１】
＜エリタデニンの定量＞
２００ｍｇのシイタケ乾燥粉末に対して、４ｍｌの５％過塩素酸を加えて抽出し、遠心分離で抽出液を回収し、得た抽出液をＫＯＨで中和したのち、活性炭カラムに添加し、蒸留水で洗浄後、１．４％アンモニア含有５０％エタノールでエリタデニン画分を溶出した。
溶出液は遠心濃縮で乾固したのち、一定量の高速液体クロマトグラフィー（以下ＨＰＬＣ）用の溶出液に溶解した。
ＨＰＬＣのカラムは、Ｄｅｖｅｌｏｓｉｌ ＲＰＡＱＵＥＯＵＳ ４．５×２５０ｍｍを用い、５ｍＭ臭化テトラ−ｎ−ブチルアンモニウム、２０ ｍＭリン酸水素二カリウム含有１．５％アセトニトリルで流速１ｍｌ／分で溶出し、２６０ｎｍ検出した。
エリタデニン標準品で作製した検量線に基づいてエリタデニン含量を定量し、乾物重量１００ｇ当りで表した。
【００３２】
＜一般細菌数、乳酸菌数の測定＞
一般生菌数および大腸菌群は、食品衛生法に基づいてそれぞれ標準寒天培地、デスオキシコーレイト寒天培地を用いて、好気的な条件で発育した集落数を計測した。
すなわち、試料原液を必要に応じて希釈し、標準寒天培地（栄研）又はデスオキシコーレイト寒天培地（栄研）を加えて混合して温度３７℃、２４時間培養後の集落数を測定した。
また、乳酸菌の測定には、改変ＧＹＰ培地（小玉健太郎、内藤 敦 Ｎｉｐｐｏｎ Ｎｏｕｇｅｉｋａｇａｋｕ Ｋａｉｓｈｉ Ｖｏｌ．５８，Ｎｏ．１１，ｐｐ．１１２７〜１１２９，１９８４）を用い、温度３７℃、３６時間培養して集落数を測定した。
【００３３】
実施例１
収穫直後の生シイタケを５等分に分割し、それぞれを温度１０、２８、３０、３５、４０℃に設定した恒温恒湿器（湿度８０〜９０％）に入れて４日間保存した。
保存開始から２日目、４日目に取り出して、シイタケの傘部分のエリタデニン含量（ｍｇ／１００ｇ乾物量）を測定した。
その結果を表１に示す。なお、表中、括弧内の数値は、収穫直後のエリタデニン含量を１とした時の倍率である。
【００３４】
表１から明らかなように、温度１０℃保存では含量の増加は僅かであったが、高温での増加率は大きく、最適温度は温度３０℃付近にあり、２日目でエリタデニン含量は４３５ｍｇ／１００ｇで、初発含量の約３倍、４日目で８７３ｍｇ／１００ｇで約６倍に達した。
【００３５】
【表１】
実施例２
収穫直後の生シイタケに、発酵食品製造に用いられる乳酸菌（ビオフェルミン製薬：ビオフェルミンＳ細粒、ビフィズス菌、フェーカリス菌、アシドフィルス菌）を３×１０６個／ｍｌ含む０．０５％クエン酸水溶液を噴霧接種して、温度３０℃、湿度８０〜９０％に設定した恒温恒湿器に入れて４８時間保存した。
また、比較対照として、乳酸菌を含まない蒸留水を噴霧して同様に温度３０℃に保存した。
保存開始から２４時間、４８時間後に取り出して、生シイタケ１ｇ当りの一般生菌数、乳酸菌数を測定した。その結果を表２に示す。
【００３７】
表２から明らかなように、乳酸菌を接種していない無処理区の２４時間後の一般細菌数は、生シイタケ１ｇ当り１．７×１０７、４８時間後には６．７×１０８で、一般細菌は増殖した。
しかし、乳酸菌を接種して高温処理したシイタケでは、乳酸菌は増殖しても、一般生菌数の増加は微小であった。
【００３８】
また、シイタケの傘部分のエリタデニン含量を測定した結果を表３に示す。
なお、表中、括弧内の数値は、収穫直後のエリタデニン含量を１とした時の倍率である。
表３から明らかなように、乳酸菌の接種に関係なくエリタデニン含量は増加し、２４時間後で初発含量の２．４〜２．６倍、４８時間後には３．５〜３．８倍に達し、その量は８６３〜９８９ｍｇ／１００ｇであった。
【００３９】
【表２】
【表３】
実施例３
自然発生したシイタケを、その重量が１０％減少するまで予備乾燥した後、食品用有胞子性乳酸菌製剤（三共：ラクリス−Ｓ バチルス コアグランス（Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ））の１％懸濁液（５×１０７個／ｍｌ）に５分間浸漬した。
浸漬後は、温度３０℃、湿度７０〜８０％の条件で２日間処理し、エリタデニン含量の増強を図った後、通常のシイタケ乾燥機でシイタケを乾燥した（温度６０℃で２４時間）。
なお、乳酸菌製剤は、温度７０℃で３０分の熱処理で発芽促進させた後に使用した。
乾燥したシイタケの処理前と処理後のエリタデニン含量（ｍｇ／１００ｇ乾燥重量）、一般生菌数（個／１ｇ乾燥重量）、大腸菌群（個／１ｇ乾燥重量）、乳酸菌数（個／１ｇ乾燥重量）を測定した結果を、表４に示した。
【００４２】
表４に示すように、通常のシイタケよりもエリタデニン含有量は高く、乳酸菌も多く含まれていることが確認された。
【００４３】
【表４】
【発明の効果】
この発明によれば、シイタケの品種やその栽培履歴などに関係なく、シイタケ中のエリタデニン含量を３〜６倍に、格別な費用を掛けることなく増強することができ、乳酸菌を併用することによって、コレステロール低下だけでなく、免疫機能の向上、整腸作用など優れた機能が付与されたシイタケ、特に乾シイタケを提供することができる。
【００４５】
また、この発明によれば、栽培したものでも自然に発生したシイタケでも、収穫直後であれば、特別に栽培施設を用いることなくエリタデニン含量を強化することができる。
【００４６】
特に、この発明によれば、乾燥重量１００ｇ当りエリタデニンを５５０ｍｇ以上、多い場合は８００ｍｇ以上、更には９００ｍｇ以上もの量で含有する高エリタデニン含有シイタケが得られるので、この発明で得られたシイタケは、一般食品としてだけでなく、健康食品として、従来にも増して、重用されるものである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a shiitake mushroom fruit body having a high eritadenine content and a method for producing the same, and belongs to a shiitake cultivation technique.
[0002]
[Prior art]
Shiitake mushrooms are widely used as a general food material for Japanese and Chinese dishes, and also as a dash.Since they are rich in vitamin D 2 , dietary fiber, β-glucan, etc., they are also used as health foods. Although used frequently, this shiitake contains eritadenine that lowers serum cholesterol, and eritadenine is considered to be an active ingredient unique to shiitake, and ingesting shiitake is also expected to lower serum cholesterol. Things.
[0003]
However, this shiitake mushroom contains a sufficient amount of the vitamin D 2 and dietary fiber, but has a low eritadenine content. For example, dried shiitake mushrooms are usually produced by drying shiitake mushrooms naturally occurring in spring and autumn. However, the eritadenine content is as low as 50 to 90 mg / 100 g.
[0004]
Therefore, in order to expect a cholesterol-lowering effect, it is necessary to ingest a large amount of shiitake mushrooms, that is, 90 g (9 g in dry weight) of raw shiitake mushrooms daily (Suzuki S., Ohshima S., Mushirom Science IX ( Part I) Proceedings of the Ninth International Scientific Congress on the Culturalization of Eidable Fungi, Tokyo, 1974, 463-467).
[0005]
For this reason, the inventor studied the development of shiitake mushroom varieties with high eritadenine content and cultivation methods to fully demonstrate their properties, and first proposed a new shiitake mushroom variety and a method for producing shiitake mushrooms with high eritadenine content. (See Patent Document 1).
[0006]
[Patent Document 1]
JP-A-2002-238350 (Claims)
[0007]
[Problems to be solved by the invention]
In the previous proposal, the amount of eritadenine contained in shiitake mushrooms naturally depends on genetic factors such as varieties and strains. As described above, shiitake mushrooms grown at a temperature of 35 ° C. or lower showed that the eritadenine content was high.
[0008]
Therefore, after further study, the inventor found that the harvested raw shiitake mushrooms were subjected to a high humidity environment, particularly an environment where high temperature conditions were added, in other words, to an appropriate temperature without evaporating the water in the raw shiitake mushrooms. When stored, maintained, and stored under the condition of warming (these are collectively referred to as storage in the present invention), the amount of eritadenine in shiitake mushroom increases, that is, the eritadenine content obtained in the previous proposal increases. The present invention was completed by finding that shiitake mushrooms containing more than 500 mg of shiitake mushrooms and containing shiitake mushrooms with a content of 500 mg or more, further 800 mg or more, and 900 mg or more were obtained.
[0009]
Furthermore, the inventor, in a high humidity environment, particularly in an environment where high temperature conditions are added, when preserving raw shiitake, the amount of eritadenine in shiitake increases, but microorganisms such as bacteria also propagate in the raw shiitake over time, The freshness of raw shiitake may be reduced, but such a situation can be prevented by adding lactic acid bacteria to the raw shiitake, and the present invention has been completed.
[0010]
[Means for Solving the Problems]
The invention according to claim 1 of the present invention
A high-eritadenine-containing shiitake mushroom fruit body characterized by containing 550 mg or more of eritadenine per 100 g of dry weight.
[0011]
The invention described in claim 2 of the present invention
A high-eritadenine-containing shiitake mushroom body characterized by containing 550 mg or more of eritadenine per 100 g of dry weight and also having lactic acid bacteria.
[0012]
Further, the invention described in claim 3 of the present invention is:
The shiitake mushroom fruit body containing high eritadenine according to claim 2,
The lactic acid bacteria,
It is a mesophilic lactic acid bacterium belonging to the facultative anaerobe group.
[0013]
Further, the invention described in claim 4 of the present invention is:
A method for producing a shiitake mushroom fruit body containing high eritadenine, comprising preserving raw shiitake in a high humidity environment.
[0014]
Further, the invention according to claim 5 of the present invention provides:
The method for producing a high eritadenine-containing shiitake mushroom fruit body according to claim 4,
The high humidity environment,
It is characterized by an environment in which evaporation of water in raw shiitake mushrooms can be prevented.
[0015]
Further, the invention described in claim 6 of the present invention is:
A method for producing a high eritadenine-containing shiitake mushroom fruit body according to claim 4 or 5,
The high humidity environment,
The humidity is 70% to 90%.
[0016]
Further, the invention according to claim 7 of the present invention provides:
A method for producing a high eritadenine-containing shiitake mushroom fruit body according to any one of claims 4 to 6,
High humidity environment
The temperature is 25 ° C. to 35 ° C.
[0017]
Further, the invention according to claim 8 of the present invention provides:
A method for producing a high-eritadenine-containing shiitake mushroom fruit body according to any one of claims 4 to 7,
The save process is
The number of days is two to four days.
[0018]
Further, the invention according to claim 9 of the present invention provides
A method for producing a high eritadenine-containing shiitake mushroom fruit body according to any one of claims 4 to 8,
The raw shiitake mushroom,
It is characterized in that it is immediately after the harvest to within 2 days after the harvest.
[0019]
The invention according to claim 10 of the present invention
A method for producing a high eritadenine-containing shiitake mushroom fruit body according to any one of claims 4 to 9,
The storing process includes:
It is carried out after spraying lactic acid bacteria on raw shiitake mushrooms.
[0020]
Further, the invention described in claim 11 of the present invention is:
A method for producing a high-eritadenine-containing shiitake mushroom fruit body according to claim 10,
The spray of the lactic acid bacteria,
The method is characterized in that the drying is performed after a preliminary drying for reducing the water content of raw shiitake mushrooms by about 10% by mass.
[0021]
Still further, the invention according to claim 12 of the present invention provides:
The method for producing a high-eritadenine-containing shiitake mushroom body according to claim 10 or 11,
The lactic acid bacteria,
It is a mesophilic lactic acid bacterium belonging to the facultative anaerobic bacteria group.
[0022]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention is based on the finding that preservation of harvested shiitake mushrooms in a high-humidity environment, in other words, exposure of the raw shiitake mushrooms in a high-humidity environment increases the amount of eritadenine in the raw shiitake mushrooms. As the environment, an environment having a humidity of 70 to 90% is used. In addition, when raw shiitake mushrooms are used immediately after harvesting, that is, within 5 to 6 hours after harvesting, the effect of the present invention is better exhibited. Can be applied to
[0023]
Furthermore, when the raw shiitake mushroom is preserved in a high-humidity environment to increase the content of eritadenine, the effect of the temperature is large. When the raw shiitake is performed at a temperature of 25 ° C. to 35 ° C., more eritadenine is generated, This is a preferred method for obtaining shiitake mushrooms.
[0024]
The raw shiitake mushrooms are stored in a high-humidity environment, and the preservation period for obtaining high eritadenine-containing shiitake mushrooms is preferably 2 days to 4 days. After that, it is preferable to avoid it because it does not increase remarkably in spite of time, and the freshness of raw shiitake will be lost.
[0025]
When raw shiitake is preserved in a high-humidity environment, especially under high-temperature conditions, the amount of eritadenine in shiitake increases, but microorganisms such as bacteria that have adhered to the raw shiitake or entered from outside have increased over time. Breeding, lowering the freshness of raw shiitake mushrooms, and furthermore there is a risk of rot by harmful bacteria, which may reduce the commercial value of shiitake mushrooms. , Preferably in the presence of lactic acid bacteria.
[0026]
This lactic acid bacterium is used in the production of dairy products such as brewed foods, pickles, yogurt, and enhances the flavor and preservability of food, and lactic acid bacteria themselves play an important role in maintaining human health, Since there is no problem in using lactic acid bacteria to raw shiitake mushrooms, which are foods, and there is an effect of suppressing the propagation of various bacteria, in the present invention, lactic acid bacteria are used in combination to suppress the occurrence of the above-mentioned problems.
[0027]
Among a wide variety of lactic acid bacteria, those that do not adversely affect the increase in eritadenine of shiitake mushrooms and that are effective for the occurrence of various germs in shiitake mushroom preservation treatment in a high humidity environment of shiitake mushrooms preferably belong to the facultative anaerobe group It is a mesophilic lactic acid bacterium.
[0028]
As the lactic acid bacteria used in the present invention, for example, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus plantarum, Bifdobacterium bifidum (Bifidobacterium lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacillus lactobacilli) acidophilus) and Bacillus coagulans, a spore-forming lactic acid bacterium.
[0029]
These lactic acid bacteria are fresh shiitake mushrooms after harvest, preferably pre-dried, for example, heated and dried at a temperature of 25 to 35 ° C. for 1 to 2 hours to reduce the water content by about 10% by mass. Spray added by the body.
[0030]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to the examples.
The quantification of eritadenine, the number of general bacteria, and the number of lactic acid bacteria in the examples were performed according to the following procedures.
[0031]
<Quantification of eritadenine>
200 mg of dried shiitake mushroom powder was extracted by adding 4 ml of 5% perchloric acid, and the extract was recovered by centrifugation. The obtained extract was neutralized with KOH, added to an activated carbon column, and distilled. After washing with water, the eritadenine fraction was eluted with 50% ethanol containing 1.4% ammonia.
The eluate was concentrated to dryness by centrifugation and then dissolved in a fixed amount of eluate for high performance liquid chromatography (hereinafter HPLC).
The HPLC column used was Develosil RPAQUEOUS 4.5 × 250 mm, and was eluted with 1.5% acetonitrile containing 5 mM tetra-n-butylammonium bromide and 20 mM dipotassium hydrogen phosphate at a flow rate of 1 ml / min, and detected at 260 nm. .
The content of eritadenine was quantified based on a calibration curve prepared with an eritadenine standard product, and expressed per 100 g of dry matter weight.
[0032]
<Measurement of general bacteria and lactic acid bacteria>
For the number of general viable bacteria and the coliform group, the number of colonies that grew under aerobic conditions was measured using a standard agar medium and a desoxycholate agar medium, respectively, based on the Food Sanitation Law.
That is, the sample stock solution was diluted as necessary, and a standard agar medium (Eiken) or desoxycholate agar medium (Eiken) was added and mixed, and the number of colonies after culturing at 37 ° C. for 24 hours was measured. .
For the measurement of lactic acid bacteria, a modified GYP medium (Kentaro Kodama, Atsushi Naito Nippon Nougeikagaku Kaishi Vol. 58, No. 11, pp. 1127 to 1129, 1984) was cultured at 37 ° C. for 36 hours, and the number of colonies was measured. Was measured.
[0033]
Example 1
Fresh shiitake mushrooms immediately after harvest were divided into 5 equal parts, and each was placed in a thermo-hygrostat (80-90% humidity) set at temperatures of 10, 28, 30, 35, and 40 ° C., and stored for 4 days.
On the 2nd and 4th days from the start of storage, the oyster mushroom was taken out and the eritadenine content (mg / 100 g dry matter) of the umbrella portion was measured.
Table 1 shows the results. In the table, the values in parentheses are magnifications when the eritadenine content immediately after harvesting is set to 1.
[0034]
As is clear from Table 1, the increase in the content was small at the temperature of 10 ° C. storage, but the rate of increase at the high temperature was large, the optimum temperature was around 30 ° C., and the eritadenine content was 435 mg / day on the second day. At 100 g, the initial content reached about 3 times, and on the fourth day, about 6 times at 873 mg / 100 g.
[0035]
[Table 1]
Example 2
A fresh shiitake mushroom immediately after harvest is sprayed and inoculated with a 0.05% citric acid aqueous solution containing 3 × 10 6 lactic acid bacteria (Biofermin Pharmaceutical: Biofermin S fine granules, Bifidobacterium, Faecalis, Acidophilus) used for fermented food production. Then, it was stored in a thermo-hygrostat set at a temperature of 30 ° C. and a humidity of 80 to 90% for 48 hours.
As a comparative control, distilled water containing no lactic acid bacteria was sprayed and stored at a temperature of 30 ° C.
It was taken out 24 hours and 48 hours after the start of storage, and the number of general viable bacteria and the number of lactic acid bacteria per 1 g of fresh shiitake mushroom were measured. Table 2 shows the results.
[0037]
As is clear from Table 2, the number of general bacteria after 24 hours in the untreated plot not inoculated with lactic acid bacteria was 1.7 × 10 7 per 1 g of raw shiitake mushroom, and 6.7 × 10 8 after 48 hours. The bacteria grew.
However, in shiitake mushrooms inoculated with lactic acid bacteria and treated at a high temperature, the increase in the number of general viable bacteria was minimal even if the lactic acid bacteria proliferated.
[0038]
In addition, Table 3 shows the results of measuring the eritadenine content of the umbrella portion of Shiitake mushroom.
In the table, the values in parentheses are magnifications when the eritadenine content immediately after harvesting is set to 1.
As is evident from Table 3, the eritadenine content increased irrespective of the inoculation of the lactic acid bacteria, reaching 2.4 to 2.6 times the initial content after 24 hours, and 3.5 to 3.8 times after 48 hours. And its amount was 863-989 mg / 100 g.
[0039]
[Table 2]
[Table 3]
Example 3
After pre-drying the naturally occurring shiitake mushrooms until the weight is reduced by 10%, a 1% suspension (5 × 10 7 ) of a spore-forming lactic acid bacterium preparation for food (Sankyo: Bacillus coagulans) is used. / Ml) for 5 minutes.
After the immersion, the plate was treated at a temperature of 30 ° C. and a humidity of 70 to 80% for 2 days to enhance the eritadenine content. Then, the shiitake mushroom was dried using a normal shiitake mushroom dryer (24 hours at a temperature of 60 ° C.).
The lactic acid bacteria preparation was used after promoting germination by heat treatment at a temperature of 70 ° C. for 30 minutes.
Erytadenine content (mg / 100 g dry weight) before and after treatment of dried shiitake mushrooms, general viable cell count (cells / g dry weight), coliform bacteria (cells / g dry weight), lactic acid bacteria count (cells / g dry weight) ) Are shown in Table 4.
[0042]
As shown in Table 4, it was confirmed that the content of eritadenine was higher than that of normal shiitake mushroom, and that lactic acid bacteria were also contained in a large amount.
[0043]
[Table 4]
【The invention's effect】
According to the present invention, iritadenin content in shiitake mushrooms can be increased 3 to 6 times without extraordinary cost, regardless of varieties of shiitake mushrooms and their cultivation history, and by using lactic acid bacteria in combination, It is possible to provide shiitake mushrooms, especially dried shiitake mushrooms, which are provided with not only cholesterol lowering but also excellent functions such as improvement of immune function and intestinal action.
[0045]
Further, according to the present invention, the eritadenine content of cultivated and naturally occurring shiitake mushrooms can be enhanced immediately after harvesting without using a special cultivation facility.
[0046]
In particular, according to the present invention, a high-eritadenine-containing shiitake mushroom containing eritadenine in an amount of 550 mg or more, more often 800 mg or more, and even 900 mg or more per 100 g of dry weight is obtained. It is used not only as a general food but also as a health food more than ever before.
Claims (12)
を特徴とする高エリタデニン含有シイタケ子実体。A high-eritadenine-containing shiitake mushroom fruit body containing at least 550 mg of erytadenine per 100 g of dry weight.
を特徴とする高エリタデニン含有シイタケ子実体。A high-eritadenine-containing shiitake mushroom body, characterized by containing 550 mg or more of eritadenine per 100 g of dry weight and also having lactic acid bacteria.
通性嫌気性菌グループに属する中温性の乳酸菌であること
を特徴とする請求項２に記載の高エリタデニン含有シイタケ子実体。The lactic acid bacteria,
The high-eritadenine-containing shiitake mushroom body according to claim 2, which is a mesophilic lactic acid bacterium belonging to the facultative anaerobic bacteria group.
を特徴とする高エリタデニン含有シイタケ子実体の生産方法。A method for producing a shiitake mushroom fruit body containing high eritadenine, comprising preserving raw shiitake mushrooms in a high humidity environment.
生シイタケ中の水分の蒸発を防止できる環境であること
を特徴とする請求項４に記載の高エリタデニン含有シイタケ子実体の生産方法。The high humidity environment,
The method for producing a shiitake mushroom fruit body containing high eritadenine according to claim 4, wherein the environment is such that evaporation of water in the raw shiitake mushroom can be prevented.
その湿度が７０％〜９０％であること
を特徴とする請求項４又は５に記載の高エリタデニン含有シイタケ子実体の生産方法。The high humidity environment,
The method for producing a shiitake mushroom fruit body containing high eritadenine according to claim 4 or 5, wherein the humidity is 70% to 90%.
その温度が、温度２５℃〜３５℃であること
を特徴とする請求項４〜６のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法。The high humidity environment,
The method according to any one of claims 4 to 6, wherein the temperature is 25 ° C to 35 ° C.
その日数が２〜４日間に亘るものであること
を特徴とする請求項４〜７のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法。The storing process includes:
The method according to any one of claims 4 to 7, wherein the number of days ranges from 2 to 4 days.
収穫直後〜収穫後２日以内のものであること
を特徴とする請求項４〜８のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法。The raw shiitake mushroom,
The method for producing a shiitake mushroom fruit body containing high eritadenine according to any one of claims 4 to 8, wherein the fruit body is high in eritadenine content from immediately after harvest to within two days after harvest.
生シイタケに乳酸菌を噴霧した後に行なわれること
を特徴とする請求項４〜９のいずれかに記載の高エリタデニン含有シイタケ子実体の生産方法。The storing process includes:
The method according to any one of claims 4 to 9, wherein the method is carried out after spraying lactic acid bacteria on raw shiitake mushrooms.
生シイタケの含水量を１０質量％前後減少させる予備乾燥を施した後に行なわれること
を特徴とする請求項１０に記載の高エリタデニン含有シイタケ子実体の生産方法。The spray of the lactic acid bacteria,
The method for producing a high eritadenine-containing shiitake mushroom body according to claim 10, wherein the method is carried out after preliminary drying for reducing the water content of the raw shiitake mushroom by about 10% by mass.
通性嫌気性菌グループに属する中温性の乳酸菌であること
を特徴とする請求項１０又は１１に記載の高エリタデニン含有シイタケ子実体の生産方法。The lactic acid bacteria,
The method according to claim 10 or 11, wherein the lactic acid bacterium is a mesophilic lactic acid bacterium belonging to the facultative anaerobic bacteria group.
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| KR20190083490A (en) * | 2018-01-04 | 2019-07-12 | (주)에이치케이바이오텍 | Composition for stimulating Testosterone comprising eritadenine as effective component |
| KR102020336B1 (en) | 2018-01-04 | 2019-09-11 | (주)에이치케이바이오텍 | Composition for stimulating Testosterone comprising eritadenine as effective component |
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