RU2289624C2 - METHOD FOR PRODUCTION OF OILY EXTRACT FROM SHIITAKE FUNGUS (Lentinula edoides), ENRICHED VEGETABLE OIL AND METHOD FOR PRODUCTION THEREOF (VARIANTS), FOODSTUFF AND METHOD FOR PRODUCTION THEREOF - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes pouring of preliminary ground freshly harvested fruit bodies of shiitake fungus with vegetable oil, heating and thermostat control followed by separation of oily fraction from raw material components. extract of present invention is useful in production of enriched vegetables oils and other foodstuffs.

EFFECT: product with new taste properties.

27 cl, 14 ex

Description

The invention relates to the food industry, and in particular to methods for producing oil extracts from plant materials. The invention provides for the use of the extract of the Shii-take mushroom (Shiitake) in the production of vegetable oils, as well as other food products, the formulation of which provides for the use of vegetable oils.

"Shii-take" - these are Japanese mushrooms that have healing properties and taste good. Shi-take mushroom is a source of essential amino acids, micro and macro elements, fatty acids, polysaccharides, vitamin D, fungal phytoncides. The dry biomass of Shii-take mushroom contains natural proteins, antioxidants, unsaturated fatty acids, amino acids, as well as B vitamins, immunomodulating polysaccharides, enzymes, and trace elements. Shi-take fruit bodies contain 13-18% protein, 6-10% fiber, 2-5% fat, vitamins B ₁ , B ₂ , B ₆ , D, PP and a number of trace elements, mg / 100 g: K - 1530, P - 650, Na - 130 ... 1079, Mg - 130 ... 247, Fe - 1.7 ... 30, Ca - 11 ... 126.

Shii-take are delicacies and completely edible. In cooking, Shii-take are used in the preparation of various dishes. In the eastern countries, Shii-take are often used in seasonings, sauces, soups, with noodles, in carbonated medicinal drinks, in food additives and candies, in the production of potassium-rich yogurt. In Western countries, such a quality of Shii-take as a pleasant caramel smell did not go unnoticed.

The taste and smell of slightly cooked Shii-take (slightly cooked Shii-take have a tart smell) are very different from Shii-take that have been cooked for a long time. In Japanese restaurants, Shii-take is first dehydrated (dried), then fried in oil over low heat. During cooking, the aroma of mushrooms changes - it becomes meaty. It is very convenient to add dried Shii-take to oriental broths and soups - they give soups a depth of taste and aroma. Concentrated polysaccharide (mushroom sugar - mycosis) is present in the pulp of Shii-take mushrooms. With slow heat treatment, mycosis breaks down into simpler sugars. Therefore, before cooking or in the process, mushrooms should be scalded with boiling water or put in boiling water.

Known methods for producing extracts from plant materials by mixing it with vegetable oil and extraction, followed by separation of the mixture. The raw materials used are sea buckthorn, rosehip, hawthorn, etc. containing oil and lungs, odorous, biologically active and therapeutic components; soybean, olive, sunflower and cottonseed oil are used as vegetable oil [1].

The extraction of plant materials is carried out using sunflower oil, pre-crushed raw materials, for example, nettle and other medicinal herbs [2,3]. Propolis is also extracted with sunflower oil at t = 80 ° C for 2 hours [4] parsley seeds [5].

Also known are extracts obtained from fungi by extraction with ethanol or chloroform, followed by dissolution of the precipitate in sunflower oil [6], or extraction with an aqueous-alcoholic liquid [7], or extraction with sunflower oil [8].

Closest to the claimed invention is the infusion of Shii-take mushroom in linseed or olive oil [9]. It is obtained as follows. Shi-take mushroom powder is poured with linseed oil heated in a water bath to 37 ° C and mixed. Three hours insist in a warm place, for example, next to the battery. Then for 5 days they put in a refrigerator for insisting. Infusion is not filtered.

All of the above extracts are aimed at obtaining either drugs or biologically active agents.

Known vegetable oil "Salad oil" containing corn or olive oil, phospholipids and provitamin A [10]. Known fat product containing refined deodorized sunflower and / or corn and / or soybean oil, phospholipids, vitamins and provitamins [11, 12]. These oils are used as therapeutic and dietary products. Known dietary vegetable oil containing sunflower oil (deodorized, refined, hydrated) and sea buckthorn carbon dioxide as a source of vitamins [13]. This oil is a therapeutic product.

A known method of producing vegetable oils [1] by mixing raw materials with vegetable oil, for example, with soybean, olive, sunflower, cotton and extraction, followed by separation of the mixture. Raw materials are poured with oil at a temperature of 20 ° C with a ratio of 1 part of the raw material to 1.2-1.9 parts of oil. Heated to a temperature of 40-48 ° C and maintained for 12-50 hours, after cooling to 25 ° C, the cycle is repeated up to 5-40 times.

Known food emulsion products such as mayonnaise containing refined deodorized vegetable oil, egg powder, or eggs, or egg yolk, salt, mustard, sugar, food acids, water and spices [14], and may also contain additional baking soda and parsley extract [ 15], or a protein isolate from sesame seeds [16], or milk protein [17].

They are prepared according to the following technology: dry components are mixed: salt, sugar, drinking soda and other components, water and salt are added, if necessary, heated, but before the introduction of vegetable oil and food acids, the mixture is cooled, then the mixture is homogenized. At the same time, various devices are used: rotor-dispersing, rotary-emulsion, various types of mixers and whipping machines.

In the production of these products use oil selected from a number of: sunflower, olive, soybean, corn, etc., as well as mixtures thereof.

A known food product, namely bakery products, for example, rye crackers [18] or crackers [19] and a method for their preparation, including baking and sprinkling them before drying with food additives — flavorings (onions, garlic, dill, etc.). Flavors may also be added to vegetable oil.

A well-known food product, for example, cracker, the method of preparation of which involves preparing a mixture of bulk components, preparing dough, baking and spraying with vegetable oil [20].

A food product is known, namely a fat composition, for example, combination oil [21], including milk fat, vegetable oil and a food supplement, for example, grape and pumpkin oil. As vegetable oil, use sunflower, or soy, or corn.

Known fat composition for the production of margarine and fats, containing a mixture of hydrogenated and non-hydrogenated oils [22]. Mixing is carried out at a temperature of 35-60 ° C.

The objective of the invention is to obtain a product with new taste, which can be used in the food industry in the manufacture of various food products, the formulation of which involves the use of vegetable oils, for example, sunflower oil, olive oil, mayonnaise, combined butter, etc.

The technical result of the claimed invention is the implementation of the task, namely giving the product unexpected taste.

The claimed technical result is solved by the fact that in the known method for producing an oil extract of Shi-take mushroom (Lentinula Edoides) by pouring pre-crushed raw materials with vegetable oil, heating and insisting the resulting mass, according to the invention, freshly picked fruit bodies of the mushroom are used as raw materials in the ratio of mushrooms: vegetable oil = 1: 3-10, heating is carried out at a temperature of 20-80 ° C, then the mass is thermostatically controlled for 20-48 hours at a temperature of 40-30 ° C, respectively, and the oil fraction is separated from the fra cops of raw materials. Refined deodorized sunflower oil and / or olive and / or soybean and / or corn and / or linseed and / or cottonseed and / or raspberry are used as vegetable oil. The oil fraction is separated by filtration or decantation. Grinding lead to sizes of parts from 0.01 to 1.0 cm ³ .

The claimed technical result is also solved by the fact that the known enriched vegetable oil containing a fatty plant component and an additive according to the invention contains Lentinula Edoides oil extract as an additive in the following ratio of oil extract: fatty plant component = 1: 1 -25. As a fatty vegetable component, it contains refined, deodorized sunflower oil, and / or corn, and / or olive, and / or soy, and / or cotton, and / or linseed, and / or rapeseed.

The claimed technical result is also solved by the fact that in the known method for producing enriched vegetable oil, comprising mixing a fatty vegetable component and an additive, according to the invention, an oil extract of Shii-take mushroom (Lentinula Edoides) is used as an additive in the following ratio of components: oil extract of Shii-fungus also: fatty plant component = 1: 1-25. Refined deodorized sunflower oil and / or olive and / or soybean and / or corn and / or linseed and / or cottonseed and / or rapeseed are used as a fatty plant component.

The claimed technical result is also solved by the fact that in the known method for producing enriched vegetable oil by extraction of raw materials with vegetable oil, followed by separation of the mixture, comprising pouring the raw material with vegetable oil at a temperature of 20-80 ° C, followed by exposure for 20-48 hours, according to the invention as raw materials, pre-crushed freshly harvested fruit bodies of Shii-take mushroom (Lentinula Edoides) are used with the ratio of mushrooms: vegetable oil = 1: 1-25, the mass is thermostatically controlled before aging, respectively at a temperature of 40-30 ° C. Refined deodorized sunflower oil and / or olive, and / or soybean, and / or corn, and / or linseed, and / or cottonseed, and / or rapeseed are used as vegetable oil. The oil fraction is separated by filtration or decantation. Grinding lead to sizes of parts from 0.01 to 1.0 cm ³ .

The claimed technical result is also solved in that the food product includes a food base and an oil extract of Shi-Take mushroom or vegetable oil containing an oil extract of Shi-Take mushroom, while the mass ratio of the oil extract of Shii-Take or vegetable oil containing an oil extract of mushroom Shii-take, for a food basis, wt.%:

extract or vegetable oil containing extract 2-80

food base rest

The food base is the basis for making mayonnaise. The basis for the production of mayonnaise contains eggs, or egg powder, or egg yolk, mustard, sugar, food acid, salt, thickener, and / or spices, and / or flavorings, and / or juice, and / or vegetable puree.

The food base is a bakery product. A bakery product is predominantly crispy sticks, or rye crackers, or crackers.

The food base is a confectionery. The confectionery is mainly crackers.

The food base is a fat composition. The fat composition is preferably a combination oil or composition for the production of margarine, cooking fats.

The claimed technical result is also solved by the fact that the method of obtaining a food product involves introducing into the food base during its preparation and / or after its preparation an oil extract of Shii-take mushroom or vegetable oil containing an extract of Shii-take mushroom, while the amount of oil extract of the fungus Shii-take or vegetable oil containing Shi-take mushroom extract accounts for 2-80% of the total mass of the product, and the temperature of the base before adding to it or after adding extract or vegetable oil to it a containing extract should not exceed 80 ° C.

The introduction into the food base of an oil extract of Shii-take mushroom or vegetable oil containing an extract of Shii-take mushroom is carried out by mixing with pre-mixed components or sprayed onto a food base. As a food base, use the basis for mayonnaise. As a food base use bakery products. Confectionery is used as a food base. As a food base, a fat composition is used.

Obtained by the proposed method, the oil extract of Shii-take mushroom, as well as products made using this extract, have a mushroom aroma, or the aroma of fried mushrooms with a spicy hue, or a rich spicy-garlic aroma depending on the proportional ratio of oil: mushrooms. Thus, the claimed technical result is solved - giving the product unexpected taste.

Example 1. Obtaining an oil extract of Shii-take mushroom is carried out by grinding fresh mushrooms to fragments of 1 cm ³ size, pour them with sunflower refined deodorized oil in the ratio: 1 weight part of mushrooms - 3 weight parts of oil. Carry out heating to a temperature of up to 80 ° C, for example, in a water bath. Then the temperature is reduced to 30 ° C and kept in a thermostat at this temperature for 48 hours. Then the mixture is cooled to a temperature of 20-25 ° C and the oil extract is separated from the mushroom fragments by decantation. The finished extract is poured into containers. It has a characteristic mushroom taste without bitterness, a transparent, slightly yellowish color without sediment.

Example 2. Spend the grinding of fresh mushrooms to fragments of 0.3 cm ³ . Pour olive refined deodorized oil at a ratio of mushroom: oil = 1: 5, heat the mixture to a temperature of 50 ° C, for example, in a water bath, then thermostat at a temperature of 35 ° C for 36 hours. Then the mixture is cooled to a temperature of 20-25 ° C and the oil extract is separated from the mushroom fragments by filtration. The finished extract is poured into containers. It has the aroma of fried mushrooms with a spicy hue, transparent, without sediment.

Example 3. Spend the grinding of fresh mushrooms to fragments of 0.01 cm ³ . Pour corn refined deodorized oil at a ratio of mushroom: oil = 1:10, the mixture is heated to 20-25 ° C, for example, in a water bath, then the container with the mixture is placed in a thermostat and incubated for 20 hours at a temperature of 40 ° C. Then the mixture is cooled to a temperature of 20-25 ° C and the resulting oil extract is separated from the mushroom fragments by filtration. The resulting extract has a rich spicy-garlic taste. With any specified vegetable oil, in conjunction with other features included in the claims, the same technical result is obtained.

The selected ratio of mushrooms and vegetable refined deodorized oil is due to the fact that an increase in the oil: mushroom ratio of more than 10: 1 results in a low-saturated extract. With a decrease in the oil: mushroom ratio of less than 3: 1, the extraction of aromatic and flavor components is not complete.

As experiments have shown, there is a relationship between the values of alternating heating and temperature control temperatures: the higher the heating temperature, the lower the temperature should be thermostating. At a heating temperature above 80 ° C, aromatic components decompose. At temperatures below 20 ° C, extraction occurs very slowly and not completely.

Aromatic gamma (smell), as well as taste, depends, first of all, on the heating temperature and does not depend on the duration of the exposure to heating and temperature control. The degree of saturation with taste and aroma depends on the time of exposure and heating and thermostating.

At higher temperatures, the exposure may be shorter. The optimal values for the temperature control temperature ranges and the temperature control time were selected experimentally. Grinding mushrooms into fragments of less than 0.01 cm ³ complicates the separation of the oil extract from them, while grinding fragments of more than 1 cm ³ leads to insufficient extraction of substances.

Example 4. Obtaining enriched vegetable oil.

Shi-take mushroom oil extract with a rich spicy aroma with a mushroom hue is added to soya refined deodorized oil, with a ratio of soybean oil: oil extract = 1: 1 and mixed. At a ratio of 1: 1 we get soybean oil with a rich aroma of mushroom. With an increase in the proportion of vegetable oil, its saturation with the aroma and taste of the mushroom decreases. With a proportional ratio of oil extract: fat component over 1:25, the taste and aroma are slightly expressed.

To obtain enriched vegetable oil with the desired shades of taste and aroma, Shi-take mushroom extracts should be used, having the corresponding shades of taste and aroma, with the same proportions of oil extract: fat component 1: 1-25. With any of these alternative vegetable oil, in combination with other features included in the claims, the same technical result is obtained.

Example 5. Fresh fruiting bodies of the Shii-take mushroom are crushed to 1 cm ³ fragments, poured with sunflower refined deodorized oil at a temperature of 80 ° C, with a mushroom: oil ratio of 1: 5. The mixture is thermostated at a temperature of 30 ° C for 48 hours. Then the mixture is cooled to a temperature of 20-25 ° C and the sunflower oil is separated from the mushroom fragments by decantation. The resulting oil is transparent, has a yellow color, taste with a mushroom hue without bitterness.

Example 6. Fresh fruiting bodies of the Shii-take mushroom are crushed to 0.01 cm ³ fragments, poured with olive refined deodorized oil at a temperature of 20 ° C, with a ratio of mushrooms: oil = 1: 1. The mixture is thermostated at a temperature of 40 ° C for 20 hours. The mixture is cooled to a temperature of 20-25 ° C and the olive oil is separated from the mushroom fragments by filtration. The resulting oil is clear, odorless and has a rich spicy taste.

Example 7. Fresh fruiting bodies of the Shii-take mushroom are crushed to 0.3 cm ³ fragments, poured with corn refined deodorized oil at a temperature of 45 ° C, with a mushroom: oil ratio of 1:25. The mixture is thermostated at a temperature of 35 ° C for 30 hours. The mixture is cooled to a temperature of 20-25 ° C and corn oil is separated from the mushroom fragments by filtration. The resulting oil has a spicy flavor of fried mushrooms.

Example 8. For the preparation of 100 kg of high-calorie mayonnaise in a tank with a stirrer, a mayonnaise base is prepared. Water heated to a temperature of 35 ° C in an amount of 14.245 l is introduced and dissolved 0.05 kg of drinking soda, 1.5 kg of granulated sugar, 1.1 kg of salt, 0.1 kg of stabilizer Grindsted FFM 612, 0.08 kg of potassium sorbate and 0.05 kg of sodium benzoate. With constant stirring and the rotary pulsation apparatus (RPA) turned on under pressure of 1.0 kg / cm ² , heating is continued and 26.5 kg of egg mass of protein and yolk are introduced at a temperature of 60 ° C. 55.5 kg of a mixture of deodorized sunflower oil (35.5 kg) and oil extract of Shii-take mushroom (25 kg) prepared as in Example 2 are slowly added to a cooled mayonnaise base to a temperature of 35 ° C, then homogenization of the mayonnaise emulsion is carried out in within 3 minutes. Cool the mayonnaise emulsion to a temperature of 21 ° C, then add 6.8 l of 10% acetic acid. The resulting mayonnaise has a creamy consistency and aroma of fried mushrooms with a spicy touch. Thus, the claimed invention allows to expand the assortment of mayonnaise, obtaining mayonnaise with new taste sensations.

Example 9. Food low-calorie emulsion product includes the following components in a mass ratio, wt.%:

sunflower oil "Imperial spicy" 33 egg powder 4-5 mustard powder 5 granulated sugar 33 acetic acid 70-0.68 milk protein 2,5 potato starch 2.0 vitamins A, D, E, B1 respectively   0.002, 0.001, 0.00894, 0.0007 water rest

The food has a slightly garlic taste without bitterness.

According to TU 9141-001-14357757-2004 “Imperial” sunflower oil containing Shi-take oil, is intended for direct consumption, as well as for the production of various food products.

The assortment list of Imperial sunflower oil includes:

- Spicy sunflower oil,

- Aromatic sunflower oil,

- Sunflower oil "Salad".

In terms of organoleptic characteristics, the above types of Imperial oil must comply with the following requirements (according to TU 9141-001-14357757-2004):

- Spicy sunflower oil should have a yellow color, slightly garlic taste without bitterness.

- “Aromatic” oil should have a yellow color, the taste is slightly garlic, without bitterness, with a faint mushroom hue.

- Salad oil should have a light yellow color, the taste is slightly garlic, without bitterness, with a mushroom hue.

Example 10. A method of preparing crackers. Preparation of crackers is carried out in accordance with GOST 686-83. For their preparation, rye flour is used, from which bread is baked in accordance with GOST 2077-84. Then the bread is cut into slices corresponding to the shape of the bread with a thickness of 205 mm. Slices of bread are fried at a temperature of 120-150 ° C for 20 minutes Then they are sprayed with an oil extract of Shii-take mushrooms with the taste aroma that they want to give to breadcrumbs. 2 kg of extract are taken per 100 kg of crackers. Then the crackers are dried at a temperature of 60-80 ° C for 20-30 minutes.

Example 11. The composition for the preparation of crackers includes the following components in a ratio, wt.%:

granulated sugar 7.48 invert syrup 8.69 wheat flour 9.8 soybean oil 7.67 Shi-Take mushroom extract 2.0 food salt 59.8 citric acid 0.19 disintegrant and sodium pyrosulfate rest

When preparing a cracker, soybean oil is added to dry flour, oil extract is used to spray the finished product.

Example 12. To obtain a combined oil take the following components in the ratio, wt.%:

Milk fat 80 Aromatic oil "Imperial" 13 Grape oil fifteen Pumpkin oil 5 Pectin 0.5

The product has a slightly garlic taste, without bitterness, with a slightly pronounced mushroom hue.

Example 13. Cooking crispy sticks. To an extrudate based on corn grits, taken in an amount of 800 kg with a moisture content of 2.3%, 136 kg of Sunflower oil and 2.4 kg of salt are added. Mixing is carried out in a boning drum under ambient conditions. The resulting product is then fed to a packaging machine, where the packaging and packaging of the finished product in propylene bags takes place. Get the food composition of the following composition, wt.%:

Corn grout extrudate 80 Soybean oil 17 Salt 3

The resulting crispy sticks have a finely porous structure, delicate airy consistency, pleasant slightly garlic taste. If you use “Aromatic” sunflower oil, the taste will be slightly garlic with a slight mushroom tint; if the sunflower oil is “Salad” - the taste will be mushroom with a slightly garlic hue.

Example 14. The composition for the production of margarine consists of hydrated fat - 60%, soybean oil - 10% and an oil extract of Shii-take mushroom based on soybean oil - 30%. Further, the composition is prepared as follows. 60 kg of hydrated fat, 10 kg of soybean oil, and 30 kg of oil extract are pumped into an intermediate tank equipped with a stirrer. Use hydrated fat obtained by hydrogenating a mixture enriched in soybean oil and palm olein (80 and 20%, respectively), which is mixed with a catalyst suspension using a metering injector before being fed to the reactor. The mixture is stirred for 10 minutes, then passed through a mechanical activator and sent to the next tank, from which the finished fat composition is sent to the packaging.

Information sources

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3. Patent RU No. 2078577, A 61 K 35/78, 1997.

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8. Mashkovsky M.D. Medicines - M., Medicine, 1993, V.2, p. 53-54.

9. http://shiitake.h1.ru (prototype).

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11. Patent RU No. 2108728, 1998.

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Claims (27)

1. A method of obtaining an oil extract of Shi-take mushroom (Lentinula Edoides) by pouring pre-crushed raw materials with vegetable oil, heating and insisting the resulting mass, characterized in that freshly picked fruit bodies of the mushroom are used as raw materials at a ratio of mushrooms: vegetable oil = 1: 3 -10, conduct heating at a temperature of 20-80 ° C, then the mass is thermostated with an exposure of 20-48 hours at a temperature of 40-30 ° C, respectively, and the oil fraction is separated from fragments of raw materials. 2. The method according to claim 1, characterized in that the refined deodorized sunflower oil and / or olive and / or soybean and / or corn and / or linseed and / or cottonseed and / or rapeseed. 3. The method according to claim 1, characterized in that the oil fraction is separated by filtration or decantation. 4. The method according to claim 1, characterized in that the grinding of fruiting bodies is carried out to part sizes from 0.01 to 1.0 cm ³ . 5. An enriched vegetable oil containing a fatty vegetable component and an additive, characterized in that the additive used is an oil extract of Shi-take mushroom (Lentinula Edoides) obtained according to claim 1 in the following ratio of components of the oil extract: fatty vegetable component = 1: 1-25. 6. Enriched vegetable oil according to claim 5, characterized in that as a fatty vegetable component it contains refined deodorized oil, sunflower and / or corn, and / or olive, and / or soy, and / or cotton, and / or linseed , and / or rapeseed. 7. A method of obtaining enriched vegetable oil, comprising mixing a fatty vegetable component and an additive, characterized in that the additive uses Shiitake mushroom oil extract (Lentinula Edoides) in the following ratio of components: Shiitake mushroom oil extract: fatty plant component = 1: 1-25. 8. The method according to claim 7, characterized in that the refined deodorized sunflower oil and / or olive and / or soybean and / or corn and / or linseed and / or cotton and / or cotton and / or or rapeseed. 9. A method of obtaining enriched vegetable oil, including pouring the raw materials with vegetable oil having a temperature of 20-80 ° C, followed by exposure for 20-48 hours, characterized in that the raw materials used are pre-crushed freshly picked fruit bodies of Shii-take mushroom (Lentinula Edoides) with the ratio of mushrooms: vegetable oil = 1: 1-25, the mass is thermostated before exposure, respectively, at a temperature of 40-30 ° C. 10. The method according to claim 9, characterized in that refined deodorized sunflower oil and / or olive and / or soybean and / or corn and / or linseed and / or cottonseed and / or rapeseed. 11. The method according to claim 9, characterized in that the oil fraction is separated by filtration or decantation. 12. The method according to claim 9, characterized in that the grinding of fruiting bodies is carried out to part sizes from 0.01 to 1.0 cm ³ . 13. A food product comprising a food base and an oil extract of a Shii-Take mushroom according to claim 1 or an enriched vegetable oil containing an oil extract of a Shii-Take mushroom according to claim 5, wherein the weight ratio of an oil extract of a Shii-take mushroom or an enriched vegetable oil containing the oil extract of the Shii-take mushroom to the food base is, wt.%: extract or enriched vegetable oil containing the extract, 2-80, the food base is the rest. 14. The product according to item 13, wherein the food base is a base for mayonnaise. 15. The product according to PP.13 and 14, characterized in that the basis for the production of mayonnaise contains eggs, or egg powder, or egg yolk, mustard, sugar, food acid, salt, thickener. 16. The product according to item 13, wherein the food base is a bakery product. 17. The product according to clause 16, wherein the bakery product is predominantly crispy sticks, or rye crackers, or crackers. 18. The product according to item 13, wherein the food base is a confectionery. 19. The product according to p, characterized in that the confectionery product is mainly crackers. 20. The product according to item 13, wherein the food base is a fat composition. 21. The product according to claim 20, characterized in that the fat composition is preferably a combined oil or composition for the production of margarine, cooking fats. 22. A method of obtaining a food product, comprising introducing into the food base during its preparation and / or after its preparation the oil extract of Shii-take mushroom according to claim 1 or enriched vegetable oil containing the extract of Shii-take mushroom according to claim 5, wherein the amount of the oil extract of Shii-Take mushroom or enriched vegetable oil containing the extract of Shii-Take mushroom is 2-80% of the total mass of the product, and the temperature of the base before adding to it or after adding the extract or enriched vegetable oil to it containing the extract, not higher than 80 ° C. 23. The method according to p. 22, characterized in that the introduction into the food base of an oil extract of Shi-Take mushroom or an enriched vegetable oil containing an extract of Shi-take mushroom, is carried out by mixing with pre-mixed components or by spraying on a food base. 24. The method according to PP.22, characterized in that as a food base use the basis for the production of mayonnaise. 25. The method according to paragraph 22, wherein the bakery products are used as the food base. 26. The method according to paragraph 22, wherein the confectionery is used as a food base. 27. The method according to paragraph 22, wherein the fat composition is used as a food base.