GRIFOLA FRONDOSA PROCESSED PRODUCT AND MANUFACTURING METHOD THEREOF

To provide a manufacturing method of a Grifola frondosa processed product that improves an organism control function of the Grifola frondosa and a Grifola frondosa processed product having a heightened organism control function produced thereby.SOLUTION: A manufacturing method of a Grifola frondosa...

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Hauptverfasser:	YAMAYA YOSHIFUMI, NARAYAMA TADASHI, NOTOYA NORIYUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a manufacturing method of a Grifola frondosa processed product that improves an organism control function of the Grifola frondosa and a Grifola frondosa processed product having a heightened organism control function produced thereby.SOLUTION: A manufacturing method of a Grifola frondosa processed product comprises: a step S2 of accommodating Grifola frondosa and Allium sp.in a processing chamber having a space that can be sealed; and a step S3 of continuously heating the Grifola frondosa and Allium sp.at a temperature of 60 to 80°C, and by applying the above steps continuously, ACE inhibitory activity and α-glucosidase inhibitory activity of Grifola frondosa can be improved.SELECTED DRAWING: Figure 1 【課題】マイタケの生体調節機能を向上させるマイタケ加工品製造法及びこれにより製造された生体調節機能を高めたマイタケ加工品を提供する。【解決手段】マイタケに、密閉可能な空間を有する処理室にマイタケとネギ属とを収容する工程Ｓ２と、この処理室に収容されたマイタケとネギ属とを６０～８０℃で連続して加温する工程Ｓ３とからなる加工処理を施すことにより、マイタケのＡＣＥ阻害活性及びα－グルコシダーゼ阻害活性を向上させることができる。【選択図】図１