| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 102 === Mushrooms are not only delicious, but also nutritious, Many reports pointed out that mushrooms possess antioxidant, anti-tumor, and immunomodulatory property. Except for these benefit effects, mushrooms also contain the umami elements such as 5''-nucleotide and glutamine acid. Umami seasonings develop diversified in Taiwan, mono-sodium-L-glatamate (MSG) and other complex seasonings such as chicken powder and yeast powder are popular in seasoning companies. In order to increase the health value of umami seasonings, and expand the mushrooms application, In this study, using thermal reaction process to produce Flammulina velutipes （Curt.: Fr.） Sing. extract. Hot water extraction and the other processes are adding bromelain or commercial protein enzymes before hot water extraction. The umami elements changes of the three groups in extract and the residue of extract, and calculate the equivalent umami concentration groups, and then continue to explore the general composition and flavor sensory changes after different reaction processes, thus it can identify the application direction and optimal processes for food factory.
The contribution of the umami element found the free glutamate, aspartic acid and other umami elements the enzyme group were not increased, but sweetness and bitter taste of amino acids were increased, and there is a significant difference from direct hot water extraction. For the nucleotides, the direct hot water extraction group also contents the highestguanosine monophosphate (GMP) concentration, therefore the highest value of the equivalent umami concentration is the direct hot water extraction group (241%) , followed by bromelain extract group (188%) , and commercial enzyme group which were less than other gruop. Other components due to the use of hot water extraction process, there are significant changes in the distribution of water-soluble substances, the fat, crude fiber decreased significantly, but ash, soluble sugar and polysaccharide contents increased significantly in all extract group. For the residue group, the experimental group not only content about twice chitin from the control group, but also has higher equivalent umami concentration in the unit weight than control group.
For sensory analysis, to compare with the results of the equivalent umami concentration and sensory intensity, we found that the calculated values and the actual experience has a positive correlation, and added inosine monophosphate (IMP) and GMP can significant increase umami and sweetness feelings.Another sensory analysis is used F. velutipes extract in vegetable soup, we found that the average calculation preference to the soup, F. velutipes extract can not completely replace the MSG due to a special mushroom flavor. But in the distribution of analysis panelist, 18% of the panelists mostly like the extract soup, so the follow-on product application can get further consumer preference surveys, to evaluate the suitable product for F. velutipes extract.
According to the results mentioned before, adding enzymes before the thermal reaction process had limited effect on the flavor elements,and direct hot water extraction had the better effect. And its polysaccharide content was more than those without the extract powder. The extract of this process can be added to soup or health drinks to increased health demands,moreover the residue can be applied to extrusion granulation seasoning, or as raw materials such as chitosan, not even separating the extract and residue, directly add other seasonings to made mushroom sauce, also can be reached the research purposes to increase health value of umami seasonings, and expand the mushrooms application.
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