PROBLEM TO BE SOLVED: To provide a method for manufacturing mushrooms that are simmered and softened so as to obtain such firmness that even a person having difficulty in chewing such as elderly person can easily eat (simmered and softened mushrooms), while maintaining its original shape of mushrooms.SOLUTION: Mushrooms are soaked in an aqueous enzyme solution comprising: a first decomposing enzyme including any activity of cellulase activity and hemicellulase activity and a second decomposing enzyme including at least one of activities selected from the group consisting of pectinase activity, glucanase activity, or chitinase activity. After decreasing or increasing the pressure of the aqueous solution in which the mushrooms is soaked, the aqueous solution in which the mushrooms is soaked is maintained in the temperature range of 35 to 55°C. Before the aqueous enzyme solution is maintained in such temperature range, adipic acid is added thereinto.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】元のきのこ類の形状を保ちながら、噛む力が弱った高齢者等でも容易に喫食可能な固さにまで軟化させたきのこ類(軟化きのこ類)の製造方法を提供すること。【解決手段】セルラーゼ活性又はヘミセルラーゼ活性のいずれかの活性を有する第一分解酵素と、ペクチナーゼ活性、グルカナーゼ活性又はキチナーゼ活性からなる群より選択される1種以上の活性を有する第二分解酵素とを含有する酵素水溶液にきのこ類を浸漬する。きのこ類を浸漬させた水溶液を減圧及び復圧した後、きのこ類を浸漬させた水溶液を35~55℃の温度範囲で保持する。保持する前に、酵素水溶液にアジピン酸を添加する。【選択図】なし
