FOOD COMPOSITION IMPROVED IN TASTE AND PRESERVATION ABILITY BY COMPRISING LENTINUS EDODES EXTRACT OBTAINED BY TREATMENT OF ENZYME IN LOW TEMPERATURE

摘要

The present invention relates to a shiitake mushroom food composition having improved flavor and shelf life by containing shiitake mushroom extract by low temperature enzyme extraction. By using the extract to prepare food compositions, such as beverage composition, soy sauce, soybean paste, porridge, by analyzing their sensory and storage properties, there is a very excellent effect of producing a shiitake mushroom food composition with improved flavor and improved shelf life.;Shiitake, enzyme extraction, low temperature extraction, shiitake food, soy sauce, miso, porridge