PROBLEM TO BE SOLVED: To provide γ-amino butyric acid-containing food as food raw material which includes Flammulina velutipes and/or Lentinus edodes and is drastically increased in the content of GABA without spoiling palate feeling inherent in a mushroom to provide GABA-enriched extract which is originated in the Flammulina velutipes and/or the Lentinus edodes and to provide GABA-containing processed food to which these food raw materials are added.SOLUTION: The food is obtained by using the mushroom such as Flammulina velutipes and/or Lentinus edodes as raw material. The method for producing the γ-amino butyric acid-containing food includes: preliminarily treating the raw material by heat control, specifically, freezing the raw material at a below-freezing temperature of ≥-85°C followed by thawing the raw material dispersing glutamic acid and sodium glutamate as additives or the food raw material containing the glutamic acid and the sodium glutamate to water to mix them together and keeping the mixture at low/medium temperature for 0-24 hours so as to increase the content of GABA. In the method, the raw material is dried in a temperature range of ≤70 °C and then the content of GABA is increased also via GABA-generating reaction. The means is suitable for production of the raw material holding palate feeling inherent in the mushroom, or production of extract raw material by simple solid-liquid separation.COPYRIGHT: (C)2013,JPO&INPIT【課題】きのこ本来の食感を損なわずにGABA含有量を大幅に高めたエノキタケやシイタケを含む食品素材あるいはこれらに由来するGABA高含有エキスを提供するとともに、これら食品素材を添加したGABA含有加工食品を提供する。【解決手段】エノキタケあるいはシイタケを含むきのこを原料として用いる。原料を熱制御による前処理を施してから、具体的には-85℃以上の氷点下で凍結してから解凍し、添加物としてのグルタミン酸、グルタミン酸ナトリウム、あるいはこれらを含有する食品素材を水に分散混合し、低中温で0~24時間保持してGABA含有量を高める。また、原料を70℃以下の温度域で乾燥してから、上記同様なGABA生成反応によりGABA含有量を高めることが可能である。以上の手段は、きのこ本来の食感を保持した素材の製造や、簡便な固液分離によるエキス素材の製造に適している。【選択図】図3
