| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an enzymically treated mushroom product of Sparassis crisop the usefulness of which is widely recognized and the product can be supplied in the commercial scale and to provide food and drink therefrom. <P>SOLUTION: The enzymically treated mushroom product of Sparassis crispa is prepared by freeze-drying the fruit bodies of Sparassis crispa (produced by Unitica), adding water to the freeze-dried powder, further adding cellulase Onozuka (prepared by Yakuruto) to the mixture, allowing them to enzymically react with each other at 60°C for 3 hours, raising up the temperature to 100°C for 5 minutes to deactivate the enzyme, then filtrating the residue to obtain an extract solution, which is finally freeze-dried. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
