JPH01120273A - Preparation of matsudake mushroom liqueur - Google Patents
Preparation of matsudake mushroom liqueurInfo
- Publication number
- JPH01120273A JPH01120273A JP62278500A JP27850087A JPH01120273A JP H01120273 A JPH01120273 A JP H01120273A JP 62278500 A JP62278500 A JP 62278500A JP 27850087 A JP27850087 A JP 27850087A JP H01120273 A JPH01120273 A JP H01120273A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- matsutake
- mushrooms
- matsudake
- raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 66
- 235000020094 liqueur Nutrition 0.000 title abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000121220 Tricholoma matsutake Species 0.000 claims description 60
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 13
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 2
- 235000019992 sake Nutrition 0.000 abstract 5
- 238000002386 leaching Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 230000035622 drinking Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- UNPLRYRWJLTVAE-UHFFFAOYSA-N Cloperastine hydrochloride Chemical compound Cl.C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)OCCN1CCCCC1 UNPLRYRWJLTVAE-UHFFFAOYSA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 210000004013 groin Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（１）産業上の利用分野
この発明は、清酒中にきのこ票に属し、特に優雅な香気
を有することで知られる松茸を浸漬して。DETAILED DESCRIPTION OF THE INVENTION (1) Field of Industrial Application This invention involves soaking matsutake mushrooms, which belong to the mushroom family and are known to have a particularly elegant aroma, in sake.
当該松茸のエキス分を滲出して得られる松茸［（リキュ
ール）の製造方法に関する。This invention relates to a method for producing matsutake liqueur obtained by exuding the matsutake extract.
（２）従来の技術
近来、微生物食品であるきのこ類の薬効の研究が進むに
つれて、上記きのこ類はビタミン類の強化、コレステロ
ール低下作用及び、抗腫瘍効果など優れた薬効を有する
ことが明らかにされ、生のきのこ票を火で炙った上、細
かく切り裂いて、燗酒に添加しきのこ酒と称して愛好す
ることや、−方既存の一升瓶詰の清酒中に上記きのこ類
を浸漬させて、そのエキス分を滲出させてきのこ酒とし
たものを愛飲するなど、酒類中にきのこ類を添加したも
のを愛好することが、盛んに行われるようになって来た
。また、この際−介層のような細い口径より上記きのこ
類を投入する場合には、生のきのこ類を細かく切り裂い
て投入するものであった。しかしながら、上記清酒中に
きのこ票を浸漬させて、そのエキス分を滲出させてきの
こ酒とするタイプの場合には、しばしば瓶等に封入俵に
常温で放置されている間、上記清酒中に投入されている
上記きのこ類が腐敗を引き起こすことが多々見受けられ
た。これは、当該きのこ類に生存していた細菌等の活動
に原因するものと思われ、もはや上記きのこ酒は飲用に
供することが出来ず、投棄せざるを得ないものとなって
しまうという欠点があった。そこで１本発明者は特願昭
６２−４６６０９号「松茸酒の製造方法」において、上
記きのこ類においては優雅な香気を有することで知られ
る松茸を選択し、大旨以下の方法により上記欠点を解決
する発明を開示している。即ち、生の松茸を密封し瞬時
にマイナス１０℃以下で１０日間以上凍結殺菌し、当該
松茸の菌体の活動を停止させるようにして、次に徐々に
解凍して常温に戻し、雑菌が混入しないように速やかに
清酒中に投入することによって、′上記の腐敗を防止す
るものであった。(2) Conventional technology In recent years, as research into the medicinal effects of mushrooms, which are microbial foods, has progressed, it has been revealed that these mushrooms have excellent medicinal effects such as vitamin enrichment, cholesterol-lowering effects, and antitumor effects. You can roast raw mushrooms, cut them into small pieces, and add them to warmed sake, which is called mushroom sake. It has become common to enjoy alcoholic beverages with mushrooms added, such as drinking mushroom sake made by exuding mushrooms. In addition, when the above-mentioned mushrooms were to be introduced through a narrow diameter hole such as a groin, the raw mushrooms were to be cut into small pieces and then introduced. However, in the case of mushroom sake that is made by soaking mushroom chips in the sake and exuding the extract, it is often placed in a bottle or the like and left in a bale at room temperature. It has been observed that the above-mentioned mushrooms often cause rot. This is thought to be caused by the activity of bacteria living in the mushrooms, and the disadvantage is that the mushroom liquor can no longer be used for drinking and must be thrown away. there were. Therefore, in Japanese Patent Application No. 62-46609 entitled ``Method for Producing Matsutake Sake'', the present inventor selected matsutake, which is known for its elegant aroma among the mushrooms mentioned above, and solved the above drawbacks by the following method. Discloses an invention that solves the problem. That is, raw matsutake mushrooms are sealed and instantly frozen and sterilized at -10°C or below for 10 days or more to stop the activity of the fungal cells of the matsutake mushrooms, and then gradually thawed and returned to room temperature to prevent contamination with bacteria. The above-mentioned spoilage was prevented by quickly adding it to sake to prevent it from spoiling.
（３）発明が解決し、ようとする問題点上述のように、
本発明者は特願昭６２−４６６０９号「松茸酒の製造方
法」によって、清酒及び松茸が一升瓶等の容器に封入さ
れて、当該松茸のエキス分を滲出させる松茸酒において
、上記松茸酒が常温で長時間放置される場合でも、上記
松茸が腐敗せずに、飲用に供する際には、検電特有の優
雅な香気ときれいな淡黄色を有する松茸酒を提供するも
のであった。しかしながら、上記方法においては、生の
松茸を密封し、瞬時にマイナス１０℃以下で１０日間以
上凍結することが必要条件であり、これを充足させ工業
的に成立させるためには、大掛かりな装置及び設備が必
要であり、さらに、上記松茸の採取が秋季に限られ、こ
れを長期的に保存するための装置及び設備をも考慮すれ
ば、やや汎用性に欠けるという問題点がある。また、上
記松茸酒においては、清酒中に投入された松茸のエキス
分の滲出が遅いため、松茸酒の製造に時間を要すという
問題点もあった。そこで、本発明者は上記問題点を解決
して、製造が実施し易く、且つ清酒中に投入された松茸
のエキス分の滲出が早い松茸酒の製造方法を提供するこ
とを目的とする。(3) Problems to be solved by the invention As mentioned above,
The present inventor has proposed a method for producing matsutake mushroom sake in Japanese Patent Application No. 62-46609, in which sake and matsutake mushrooms are sealed in a container such as a 1-sho bottle, and the matsutake mushroom extract is oozed out. Even when the matsutake mushrooms are left for a long time, they do not rot, and when used for drinking, a matsutake sake having an elegant aroma and a beautiful pale yellow color unique to electrosensing is provided. However, in the above method, it is necessary to seal the raw matsutake mushrooms and freeze them instantly at -10°C or less for 10 days or more, and in order to meet this requirement and make it commercially viable, large-scale equipment and equipment are required. This method requires equipment, and furthermore, the matsutake mushrooms can only be collected in the autumn, and considering the equipment and equipment needed to preserve them for a long period of time, there is a problem that the method lacks versatility. In addition, the matsutake mushroom wine described above has the problem that the matsutake mushroom extract added to the sake leaches out slowly, so it takes time to produce the matsutake sake. SUMMARY OF THE INVENTION Therefore, the present inventor aims to solve the above-mentioned problems and provide a method for producing matsutake sake that is easy to manufacture and allows the extract of matsutake mushrooms added to the sake to be exuded quickly.
（４）問題点を解決するための手段
化の松茸においては、採取後も菌体は活発な活動を続け
ており、直ちに当該松茸を清酒中に浸漬させて、そのエ
キス分を滲出させて松茸酒とする場合には、しばしば瓶
等に封入後に常温で放置されている間に、多くが変敗を
起こすことは既述の通りである。これは、上記松茸に存
在するｍｒｉｉ等が無酸素状態であっても常温状態では
、活発に活動することから、上記松茸の腐敗をまねくた
めと推量され、当該腐敗を防止し松茸酒の変敗を回避す
るためには、上記細菌等を死滅させるか、その働きを抑
制させなければならないものである。“−方、本発明は
大掛かりな設備及び装置を要しないで、簡易に優れた松
茸酒を製造すると共に、清酒中に投入された松茸のエキ
ス分の滲出が早い、松茸酒の製造方法を提供することを
目的とするものであるから、以下に記述するように、上
記細菌等を加熱殺菌する方法によった。即ち、耐熱容器
に原料清酒及び生の松茸を投入し、９５℃で５分関以上
加熱殺菌した後、当該容器を密封し１５℃以下に急冷し
て、その後常温に戻し２０日間以上放置して上記松茸の
エキス分を滲出させ、次に別の原料清酒を添加すること
によって、上記松茸を混入した原料清酒のエキス分及び
アルコール分を調整することによって、松茸酒を得るも
のである。このような方法によれば、短時間の殺菌で上
記細菌等を完全に死滅せしめられると共に簡易な加熱及
び冷却装置によって、優れた松茸酒の製造を実施するこ
とができる。(4) In matsutake mushrooms, which are used as a means to solve problems, the bacteria continue to be active even after they are collected, so the matsutake mushrooms are immediately immersed in sake to exude the extract and become matsutake mushrooms. As mentioned above, when making alcoholic beverages, many of them often go bad while being left at room temperature after being sealed in a bottle or the like. This is presumed to be due to the fact that mrii, etc. present in the matsutake mushrooms are actively active at room temperature even in anoxic conditions, leading to the rotting of the matsutake mushrooms. In order to avoid this, it is necessary to kill the above-mentioned bacteria or suppress their action. On the other hand, the present invention provides a method for producing matsutake mushroom sake that can easily produce excellent matsutake sake without requiring large-scale facilities and equipment, and in which the extract of matsutake mushrooms added to the sake leaches out quickly. Therefore, as described below, we used a method of heat sterilizing the bacteria, etc. That is, we put the raw sake and raw matsutake mushrooms in a heat-resistant container and heated them at 95°C for 5 minutes. After sterilizing by heating above Seki, the container is sealed and rapidly cooled to below 15℃, then returned to room temperature and left for 20 days or more to exude the matsutake extract, and then by adding another raw material sake. , matsutake sake is obtained by adjusting the extract content and alcohol content of the raw sake mixed with the matsutake mushrooms. According to this method, the above bacteria etc. can be completely killed in a short period of sterilization. In addition, excellent matsutake sake can be produced using a simple heating and cooling device.
（５）実施例
以下、いくつかの実験の結果によって実施例を示し、そ
れによって本発明をさらに詳説するものとする。そこ！
、松茸酒の製造方法において、下記の実験を実施した。(5) Examples Hereinafter, examples will be shown based on the results of several experiments to further explain the present invention in detail. There!
, the following experiment was conducted in the method for producing matsutake sake.
実施例１
試験管に原料清酒を入れ、さらに生の松茸を加えて６２
℃、３分間殺菌後常温（２４℃の恒温器）で、２０日間
放置した。但し、サンプル数は１００本とし、この結果
腐敗したものは２１本であった。Example 1 Put the raw sake into a test tube, add raw matsutake mushrooms, and make 62
After sterilizing at 30°C for 3 minutes, it was left at room temperature (24°C thermostat) for 20 days. However, the number of samples was 100, and as a result, 21 pieces were rotten.
実施例２
松茸をビニール袋などで密封し、マイナス３℃で１０日
間凍結殺菌し、徐々に解凍して常温に戻し、試験管中の
原料清酒に加えて常温（２４℃の恒温器）で２０日間放
置した。但し、サンプル数は１００本とし、この結果腐
敗したものは３本あった。Example 2 Matsutake mushrooms were sealed in a plastic bag, etc., frozen and sterilized at -3℃ for 10 days, gradually thawed and brought to room temperature, added to raw sake in a test tube, and incubated at room temperature (24℃ thermostat) for 20 minutes. I left it for days. However, the number of samples was 100, and as a result, there were 3 rotten ones.
実施例３
松茸をビニール袋などで密封し、マイナス１０℃でｌＯ
日間凍結殺菌し、徐々に解凍して常温に戻し、試験管中
の原料清酒に加えて常＠（２４℃の恒温器）で２０日間
放置した。但し、サンプル数は１００本とし、この結果
腐敗したものは０本であった。Example 3 Seal matsutake mushrooms in a plastic bag, etc., and store at -10°C at lO
The product was freeze-sterilized for several days, gradually thawed and returned to room temperature, and added to the raw sake in a test tube and left in a constant temperature chamber at 24°C for 20 days. However, the number of samples was 100, and as a result, 0 pieces were rotten.
実施例４
試験管に原料清酒を入れ、さらに生の松茸を加えて９５
℃、３分間殺菌・密封後急冷し、常＠（２４℃の恒温器
）で２０日間放置した。但し、サンプル数は１００本と
し、この結果腐敗したものは０本であった。Example 4 Put the raw sake into a test tube, add raw matsutake mushrooms, and make 95.
After sterilizing and sealing at ℃ for 3 minutes, it was rapidly cooled and left in a constant temperature chamber at 24℃ for 20 days. However, the number of samples was 100, and as a result, 0 pieces were rotten.
以上の結果より、上記松茸の腐敗を防止するには、より
低温状態であるか、より高温状態で殺菌する必要がある
ことが判明した。また、この際の原料清酒の成分表を第
１表に、実施例３によって得られた松茸酒の成分表を第
２表に、実施例４によって得られた松茸酒の成分表を第
３！！に示す。From the above results, it was found that in order to prevent the matsutake mushrooms from rotting, it is necessary to sterilize them at a lower temperature or at a higher temperature. In addition, the ingredient list of the raw sake at this time is shown in Table 1, the ingredient list of the matsutake sake obtained in Example 3 is shown in Table 2, and the ingredient list of the matsutake sake obtained in Example 4 is shown in Table 3! ! Shown below.
第 １ 表
第 ３ 表
これらの結果より、高温殺菌で得られた松茸酒は、低温
殺菌で得られた松茸酒に比較すれば、松茸特有の香気に
おいてやや劣るものの、当該松茸酒のエキス分の滲出率
が高く、その他実施に要する装置及び設備等を考慮に入
れれば、高温殺菌を行う方が、原料清酒中に投入された
松茸の腐敗を防止する条件で、簡易に優れた松茸酒の゛
製造することに適している。Table 1 Table 3 From these results, the matsutake sake obtained by high temperature sterilization is slightly inferior to the matsutake sake obtained by low temperature sterilization in terms of the aroma characteristic of matsutake mushrooms, but the matsutake sake has a higher extract content. Considering the high exudation rate and the equipment and equipment required for implementation, high-temperature sterilization is a simple and superior way to make matsutake sake, provided that the matsutake mushrooms added to the raw sake are prevented from rotting. suitable for manufacturing.
実施例５
さらに、高温殺菌によって上記松茸酒を得るために、常
温での放置期間を６ケ月として実施した場合、９５℃で
の加熱殺菌時間は５分間以上が適切であり、且つ加熱膜
Ｗ後、密封状態で１５℃以下に急冷して、その後常温に
戻したものについては、全く腐敗が見受けられなかった
。しかしながら。Example 5 Furthermore, in order to obtain the above matsutake mushroom wine by high temperature sterilization, when the standing period at room temperature was set to 6 months, the appropriate heat sterilization time at 95°C was 5 minutes or more, and after the heating film W. No spoilage was observed in the samples that were rapidly cooled to below 15°C in a sealed state and then returned to room temperature. however.
９５℃の加熱殺菌時間が５分以下のもの、あるいは。Items that require heat sterilization at 95°C for 5 minutes or less, or.
上記加熱殺菌後、急冷せずにそのまま放置して常温に戻
したものにあっては、それぞれ１〜２本の腐敗が見受け
られた。但し、サンプル数は１００本とした。Ｉ！た、
実際の飲用に供するためには、このようにして得られた
松茸酒に、別の原料清酒を添加して、飲用に適したアル
コール分及びエキス分に調整を行う二とによって、優れ
た松茸酒を得ることができた。After the above-mentioned heat sterilization, one to two pieces of rot were observed in each piece that was left as is and returned to room temperature without being rapidly cooled. However, the number of samples was 100. I! Ta,
In order to actually drink the matsutake sake, other raw material sake is added to the matsutake sake obtained in this way to adjust the alcohol content and extract content to be suitable for drinking, thereby producing an excellent matsutake mushroom sake. was able to obtain.
（６）発明の効果
本発明は上記の通りであるから、清酒中に投入された松
茸が、常温で放置されている間に、腐敗を起こす二とが
ないという効果がある。さらに、本発明に係る方法によ
った松茸は１組織が海綿状となっているため、カサと茎
を分離することなく、１．８リツトル瓶のように細い瓶
口からでも上記松茸の形状を損うことなく挿入すること
ができるということがあり、本物の松茸入り清酒として
の商品価値も高いという効果もある。また、本発明によ
れば簡単な加熱装置及び冷却装置等により。(6) Effects of the Invention Since the present invention is as described above, it has the effect that matsutake mushrooms added to sake cannot spoil while left at room temperature. Furthermore, since one tissue of the matsutake mushroom obtained by the method of the present invention is spongy, the shape of the matsutake mushroom can be easily obtained even from a narrow bottle neck such as a 1.8 liter bottle without separating the cap and stem. It can be inserted without damaging it, and it also has the effect of having a high commercial value as genuine sake containing matsutake mushrooms. Further, according to the present invention, a simple heating device, a cooling device, etc. are used.
短時間に原料清酒中に松茸のエキス分を効率良く滲出で
きるという効果もある。Another effect is that the matsutake mushroom extract can be efficiently leached into the raw sake in a short period of time.
Claims (1)
エキス分を滲出して得られる松茸酒において、耐熱容器
に原料清酒及び生の松茸を投入し、９５℃で５分関以上
加熱殺菌した後、当該容器を密封し１５℃以下に急冷し
て、その後常温に戻し２０日間以上放置し、次に別の原
料清酒を添加することによつて、上記松茸を混入した原
料清酒のエキス分及びアルコール分を調整することを特
徴とする、松茸酒の製造方法。For matsutake sake, which is obtained by soaking matsutake mushrooms belonging to mushrooms in sake and exuding the extract of the matsutake mushrooms, put the raw sake and raw matsutake mushrooms into a heat-resistant container, and heat sterilize them at 95°C for 5 minutes or more. After that, the container is sealed and rapidly cooled to below 15°C, then returned to room temperature and left for 20 days or more, and then another raw sake is added to extract the extract of the raw sake mixed with the matsutake mushrooms. and a method for producing matsutake sake, which comprises adjusting the alcohol content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62278500A JPH01120273A (en) | 1987-11-04 | 1987-11-04 | Preparation of matsudake mushroom liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62278500A JPH01120273A (en) | 1987-11-04 | 1987-11-04 | Preparation of matsudake mushroom liqueur |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01120273A true JPH01120273A (en) | 1989-05-12 |
| JPH0244504B2 JPH0244504B2 (en) | 1990-10-04 |
Family
ID=17598179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62278500A Granted JPH01120273A (en) | 1987-11-04 | 1987-11-04 | Preparation of matsudake mushroom liqueur |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01120273A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
| WO2010044634A3 (en) * | 2008-10-16 | 2010-08-05 | Kim Kwang Hee | Whole-bunch fermented liquor using deep ocean water, and a production method for the same |
-
1987
- 1987-11-04 JP JP62278500A patent/JPH01120273A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
| WO2010044634A3 (en) * | 2008-10-16 | 2010-08-05 | Kim Kwang Hee | Whole-bunch fermented liquor using deep ocean water, and a production method for the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0244504B2 (en) | 1990-10-04 |
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