JPH11290064A - Malt, and food and drink using malt - Google Patents
Malt, and food and drink using maltInfo
- Publication number
- JPH11290064A JPH11290064A JP9494198A JP9494198A JPH11290064A JP H11290064 A JPH11290064 A JP H11290064A JP 9494198 A JP9494198 A JP 9494198A JP 9494198 A JP9494198 A JP 9494198A JP H11290064 A JPH11290064 A JP H11290064A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- mushroom
- food
- drink
- rice
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食用茸類の風味を
有する麹および麹を用いた飲食品に関する。The present invention relates to a koji having a flavor of edible mushrooms and a food or drink using the koji.
【０００２】[0002]
【従来の技術】アルコール飲料およびアルコール含有調
味料の製造において、穀類にある種のカビ類を繁殖させ
た麹を用いる方法が知られている。麹を用いることによ
り、穀類に含まれる澱粉が液化、糖化できるだけでな
く、香ばしい風味を製品に付与することができる。例え
ば、麹を用いずに酵素製剤を用いて製造した清酒は、清
酒本来の香味が極めて乏しいものである。麹菌として
は、日本では清酒用米麹菌、焼酎麹菌、みりん用麹菌、
醤油麹菌、味噌麹菌等のアスペルギルス属に属する麹カ
ビ等が、東南アジアではモナスカス属に属する紅麹カ
ビ、リゾパス属に属するクモノスカビ、ムコール属に属
する毛カビ等が知られている。2. Description of the Related Art In the production of alcoholic beverages and alcohol-containing seasonings, there is known a method of using koji obtained by breeding certain molds on cereals. By using koji, not only can the starch contained in cereals be liquefied and saccharified, but also a savory flavor can be imparted to the product. For example, sake produced using an enzyme preparation without using koji has extremely poor flavor inherent in sake. As koji mold, in Japan, rice koji mold for sake, shochu koji mold, mirin koji mold,
Aspergillus fungi and the like belonging to the genus Aspergillus such as soy sauce koji mold and miso koji mold are known, and in Southeast Asia, red mold fungi belonging to the genus Monascus, black mold fungi belonging to the genus Rhizopus, and hairy mold belonging to the genus Mucor are known.
【０００３】一方、食用茸類を添加した酒類もあるが、
その製造法として、子実体および菌糸（以下、茸本体）
を添加する方法（特公平4-3192号）、茸本体の乾燥粉末
を添加する方法（特開昭62-221634 号）、茸本体の抽出
物を添加する方法（特公昭57-5509 号、特公昭62-15187
号、特開昭61-83129号、特開平7-135955号、特開平8-15
4627号）、子実体の抽出物を含有する発酵原液を添加す
る方法（特公平7-114682号）、菌糸培溶液を添加する方
法（特公昭61-49942号）等が知られている。On the other hand, there are alcoholic beverages to which edible mushrooms are added,
As its production method, fruiting bodies and mycelium (hereinafter, mushroom body)
(Japanese Patent Publication No. 4-3192), a method of adding a dried powder of mushroom body (Japanese Patent Application Laid-Open No. 62-221634), a method of adding an extract of mushroom body (Japanese Patent Publication No. 57-5509, Kuniaki 62-15187
No., JP-A-61-83129, JP-A-7-135955, JP-A-8-15
No. 4627), a method of adding an undiluted fermentation solution containing a fruiting body extract (Japanese Patent Publication No. 7-114682), a method of adding a mycelium culture solution (Japanese Patent Publication No. 61-49942), and the like.
【０００４】食用茸類は、子実体を食用とし、かつ担子
菌、子のう菌または不完全菌に属する微生物である。食
用茸類の中でも、霊芝、冬虫夏草、ヤマブシタケ、ヒメ
マツタケ等は、その粉末や抽出物が健康食品として広く
用いられている。食用茸類の栽培方法として、穀類を固
体培地とする方法（特開昭54-80486号、特公昭61-53033
号）、籾殻を培地とする方法（特開平7-79738 号）が知
られている。また、食用茸類の菌糸を培養する方法とし
て、玄米や大麦等を培地成分とする方法（特開平4-4814
号）が知られている。しかし、茸本体の粉末体や抽出物
など混合して得られる酒類は、茸類特有の不快な苦味、
雑味や臭みを多く有するため、風味の点で問題がある。[0004] Edible mushrooms are microorganisms that eat fruit bodies and belong to basidiomycetes, ascomycetes or incomplete bacteria. Among edible mushrooms, powders and extracts of Reishi, Cordyceps, Yamabushitake, Himematsutake and the like are widely used as health foods. As a method for cultivating edible mushrooms, a method using cereals as a solid medium (Japanese Patent Application Laid-Open No. 54-80486, Japanese Patent Publication No. 61-53033)
) And a method using rice hulls as a medium (Japanese Patent Application Laid-Open No. 7-79738). As a method for cultivating mycelia of edible mushrooms, a method using brown rice, barley or the like as a medium component (Japanese Patent Application Laid-Open No. 4-4814)
No.) is known. However, liquors obtained by mixing the powder and extract of the mushroom body are unpleasant bitterness peculiar to mushrooms,
It has a lot of unpleasant tastes and smells, and thus has a problem in flavor.
【０００５】[0005]
【発明が解決しようとする課題】本発明の課題は、食用
茸類に由来する有効成分および風味を有し、かつ茸本体
に特有の不快な臭みや苦味、雑味の軽減された好適な風
味を有する麹および麹を用いた飲食品、特にアルコール
飲料およびアルコール含有調味料を提供することにあ
る。SUMMARY OF THE INVENTION An object of the present invention is to provide a preferred flavor which has an active ingredient derived from edible mushrooms and a flavor, and has a reduced unpleasant odor, bitterness and unpleasant taste unique to the mushroom body. It is an object of the present invention to provide a koji having the formula (1) and food and drink using the koji, particularly an alcoholic beverage and an alcohol-containing seasoning.
【０００６】[0006]
【課題を解決するための手段】本発明者等は、上記課題
を解決するために鋭意努力した結果、食用茸類の菌糸を
繁殖させた穀類を麹として用いることが有効であること
を見出し、本発明を完成した。すなわち、本発明は、
（１）食用茸類の菌糸を穀類に繁殖させてなる麹、
（２） 食用茸類が霊芝、冬虫夏草、ヤマブシタケまた
はヒメマツタケである（１）記載の麹、（３） 穀類が
米である（１）または（２）記載の麹、（４） 米が白
米である（３）記載の麹、（５） 食用茸類の菌糸を穀
類に繁殖させることを特徴とする（１）〜（４）のいず
れかに記載の麹の製造方法、（６） 食用茸類の菌糸を
繁殖させた穀類を麹として用いることを特徴とする飲食
品の製造方法、（７） 飲食品がアルコール飲料または
アルコール含有調味料であることを特徴とする（６）記
載の飲食品、（８） 食用茸類が霊芝、冬虫夏草、ヤマ
ブシタケまたはヒメマツタケである（６）記載の方法、
（９） 穀類が米である（６）記載の方法、（10） 米
が白米である（９）記載の方法、（11） 食用茸類の菌
糸を繁殖させた穀類をアルコール発酵させて得られる飲
食品、（12） 飲食品がアルコール飲料またはアルコー
ル含有調味料であることを特徴とする（11）記載の飲食
品に関する。Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, have found that it is effective to use cereals grown with hyphae of edible mushrooms as koji. The present invention has been completed. That is, the present invention
(1) koji made by propagating mycelia of edible mushrooms to cereals,
(2) The koji according to (1), wherein the edible mushrooms are Reishi, Cordyceps sinensis, Yamabushitake or Himematsutake, (3) the koji according to (1) or (2), wherein the cereals are rice, and (4) the rice is white rice. (3) The method for producing koji according to any one of (1) to (4), wherein the mycelium of edible mushrooms is propagated on cereals, (6) edible mushrooms (7) A method for producing a food or drink characterized by using cereals in which the mycelium is propagated as koji, (7) the food or drink according to (6), wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning, (8) The method according to (6), wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake.
(9) The method according to (6), wherein the cereal is rice, (10) the method according to (9), wherein the rice is white rice, (11) alcohol-fermented grains obtained by breeding hyphae of edible mushrooms. Food and drink, (12) The food and drink according to (11), wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning.
【０００７】[0007]
【発明の実施の形態】本発明の茸菌麹は、食用茸類の菌
糸を穀類に繁殖させて得られる麹をいう。本発明の茸菌
麹に含まれる食用茸類は子実体を形成していてもよい
が、子実体を形成していないほうが風味の点で好まし
い。また、本発明の茸菌麹は、固体形状、粥形状または
液体形状を有する。本発明で用いられる食用茸類として
は、子実体を食用とし、かつ担子菌、子のう菌または不
完全菌に属する微生物であればいずれでもよく、例え
ば、霊芝、冬虫夏草、ヤマブシタケ、ヒメマツタケ、マ
イタケ、シイタケ、ヒラタケ、エノキタケ、ナメコ、マ
ツタケ、シメジ、カワラタケ、キクラゲ、マシュルーム
等があげられる。食用茸類のうち、霊芝、冬虫夏草、ヤ
マブシタケ、ヒメマツタケは、多種アミノ酸、ビタミ
ン、多糖類、核酸、生理活性物質を含有しているため好
適に用いられる。BEST MODE FOR CARRYING OUT THE INVENTION The mushroom koji of the present invention refers to koji obtained by propagating mycelia of edible mushrooms on cereals. The edible mushrooms contained in the mushroom koji of the present invention may form a fruiting body, but preferably do not form a fruiting body in terms of flavor. In addition, the mushroom koji of the present invention has a solid shape, a porridge shape, or a liquid shape. As the edible mushrooms used in the present invention, the fruit body is edible, and any microorganisms belonging to basidiomycetes, ascomycetes or incomplete fungi may be used.For example, Reishi, Cordyceps, Yamabushitake, Himematsutake, Maitake, Shiitake, Oyster mushroom, Enokitake, Nameko, Matsutake, Shimeji, Kawatake, Jellyfish, Mushroom and the like. Among edible mushrooms, Reishi, Cordyceps, Yamabushitake, and Himematsutake are preferably used because they contain various amino acids, vitamins, polysaccharides, nucleic acids, and physiologically active substances.
【０００８】本発明に用いられる穀類としては、例え
ば、米、麦、イモ類、そば、あわ、とうもろこし、こう
りゃん、ひえ等、いかなる穀類も用いられるが、米を用
いることが好ましい。穀類が米である場合は、籾米、玄
米、白米のいずれを用いてもよいが、白米であることが
好ましい。本発明の茸菌麹は、以下の方法により製造す
ることできる。As the cereals used in the present invention, any cereals such as rice, wheat, potatoes, buckwheat, foam, corn, corn and fin can be used, but rice is preferred. When the cereal is rice, any of paddy rice, brown rice, and white rice may be used, but white rice is preferred. The mushroom koji of the present invention can be produced by the following method.
【０００９】食用茸類の菌糸は、そのまま穀類に接種し
てもよいが、菌糸を例えばポテトデキストローススラン
ト（２０％ジャガイモ、１％ブドウ糖、２％寒天）等の
培地に接種し、培養温度２０〜３０℃、暗条件下で２０
〜３０日間培養する等の方法を用いて増殖させた後、得
られた菌糸を穀類に接種してもよい。The mycelium of edible mushrooms may be inoculated directly into cereals, but the mycelium is inoculated into a medium such as potato dextrose slant (20% potato, 1% glucose, 2% agar) or the like, and cultured at a culture temperature of 20 to 40%. 30 ° C, 20 under dark conditions
After propagation using a method such as culturing for up to 30 days, the resulting mycelium may be inoculated into cereals.
【００１０】穀類を洗浄、浸漬、水切り、蒸煮した後、
冷却して得られる穀類１００〜１０００ｇに一白金耳程
度の食用茸類の菌糸を接種し、培養温度２０〜３０℃、
湿度７０〜９０％程度、暗条件下で２０〜６０日培養す
ることにより、固体状または粥状の茸菌麹が得られる。
また、穀類を洗浄、浸漬、水切り、蒸煮、冷却した後、
糖化酵素を処理して得られる粥化または液化した穀類１
００〜１０００ｇに一白金耳程度の食用茸類の菌糸を接
種し、培養温度２０〜３０℃、暗条件下で３〜３０日培
養することにより、粥状または液体状の茸菌麹が得られ
る。なお、粥化または液化した穀類を培養する場合、撹
拌条件下で培養することは、培養期間を短縮できるため
好ましい。After washing, dipping, draining and steaming the cereals,
100-1000 g of cereals obtained by cooling are inoculated with about one loopful of edible mycelia of edible mushrooms, and cultured at a temperature of 20-30 ° C.
By culturing for 20 to 60 days under a dark condition at a humidity of about 70 to 90%, a solid or porridge mushroom koji can be obtained.
Also, after washing, dipping, draining, steaming and cooling the grains,
Amorphized or liquefied cereals obtained by treating saccharifying enzymes 1
By inoculating mycelia of about one loopful of edible mushrooms to 100 to 1000 g and culturing at a culturing temperature of 20 to 30 ° C. under dark conditions for 3 to 30 days, a mushroom or koji mushroom in a mushroom or liquid form can be obtained. . In the case of culturing cereals that have been liquefied or liquefied, culturing under stirring conditions is preferable because the culturing period can be shortened.
【００１１】本発明の茸菌麹は、飲食品、特にアルコー
ル飲料またはアルコール含有調味料の製造に用いられる
他、味噌、醤油、麹漬等の製造に用いられる。本発明の
アルコール飲料またはアルコール含有調味料の製造方法
は、炭素源として本発明の茸菌麹を用いる以外は、炭素
源に酵母を加えてアルコール発酵を行う方法、炭素源に
エタノール溶液を添加する方法等、通常のアルコール飲
料またはアルコール含有調味料の製造方法が用いられ
る。The mushroom koji mold of the present invention is used not only for producing foods and drinks, especially alcoholic beverages or alcohol-containing seasonings, but also for producing miso, soy sauce, koji pickles and the like. The method for producing an alcoholic beverage or alcohol-containing seasoning of the present invention, except that the mushroom koji of the present invention is used as a carbon source, a method of performing alcohol fermentation by adding yeast to a carbon source, and adding an ethanol solution to the carbon source A method for producing an ordinary alcoholic beverage or an alcohol-containing seasoning such as a method is used.
【００１２】エタノール溶液としては、エタノールをそ
のまま用いてもよいが、エタノールを含み、かつアルコ
ール飲料またはアルコール含有調味料の製造に用いられ
る溶液であれば、例えばエタノール水溶液、アルコール
発酵により得られるモロミ、原酒等、いずれを用いても
よい。As the ethanol solution, ethanol may be used as it is, but any solution containing ethanol and used for the production of alcoholic beverages or alcohol-containing seasonings, for example, an aqueous ethanol solution, moromi obtained by alcoholic fermentation, Any of them, such as raw sake, may be used.
【００１３】アルコール飲料としては、清酒、ビール、
ワイン等の醸造酒、焼酎、ウイスキー、ブランデー等の
蒸留酒、リキュール類、みりん等があげられる。アルコ
ール含有調味料としては、不可飲処置したアルコール調
味料等があげられる。不可飲処置したアルコール調味料
としては、例えばアルコール飲料１ｋｌに対して食塩１
５ｋｇ以上加え、加塩処置したものがあげられる。As alcoholic beverages, sake, beer,
Examples include brewed sake such as wine, distilled spirits such as shochu, whiskey and brandy, liqueurs, and mirin. Examples of the alcohol-containing seasonings include alcohol-free seasonings that have not been drunk. Examples of the alcohol-free seasoning that has not been drunk include, for example, 1 kiloliter of alcoholic beverage and 1
One added with 5 kg or more and treated with salt is mentioned.
【００１４】アルコール発酵は、炭素源をそのまま、ま
たは糖化酵素を処理して澱粉質等を糖類へ分解させた
後、酵母を用いて糖類をアルコールに変換させる、通常
の方法が用いられる。例えば、清酒のアルコール発酵
は、発酵の開始時炭素源の一部を仕込み、１段目
（添）、２段目（仲）、３段目（留）として発酵の経過
とともに残りを追加する段仕込みの方法を用いる。In the alcohol fermentation, an ordinary method is used, in which a carbon source is used as it is or a saccharifying enzyme is treated to degrade starch or the like into saccharides, and then the saccharides are converted to alcohols using yeast. For example, in alcohol fermentation of sake, a part of the carbon source is charged at the start of fermentation, and the remaining is added as the first stage (addition), the second stage (middle), and the third stage (dome) as the fermentation progresses. The method of preparation is used.
【００１５】炭素源としては本発明の茸菌麹を用いる
が、茸菌麹に加えて、他の炭素源を使用してもよい。他
の炭素源としては、いかなる糖質および澱粉質も用いら
れるが、目的とするアルコール飲料の種類によって、例
えば、ブドウなどの果実、糖蜜、グルコース、イモ類、
そば、米、麦、あわ、とうもろこし、こうりゃん、ひ
え、きび、またはこれらに麹菌または糖化酵素を作用さ
せて得られるもの等が用いられる。麹菌としては、アス
ペルギルス（Aspergillus）属、リゾップス（Rhizopu
s）属に属する微生物等が用いられる。As the carbon source, the mushroom koji of the present invention is used, but other carbon sources may be used in addition to the mushroom koji. As other carbon sources, any carbohydrates and starches can be used, but depending on the type of alcoholic beverage of interest, for example, fruits such as grapes, molasses, glucose, potatoes,
Buckwheat, rice, wheat, foam, corn, corn, fin, cane, or those obtained by reacting a koji mold or a saccharifying enzyme with them are used. The koji mold, Aspergillus (Aspergillus) genus, Rizoppusu (Rhizopu
s ) Microorganisms belonging to the genus are used.
【００１６】糖化酵素としては、麦芽に含まれる酵素、
麹菌が生産する酵素、またはα−アミラーゼ、グルコア
ミラーゼ、プロテアーゼ等の酵素剤が用いられる。アル
コール発酵に用いられる酵母としては、サッカロマイセ
ス・セレビシエ（Saccharomyces cerevisiae）等、サッ
カロマイセス属に属する酵母等が用いられる。アルコー
ル発酵は、例えばｐＨ３．５〜５．０、５〜２５℃で３
日間〜３０日間行う。The saccharifying enzymes include enzymes contained in malt,
Enzymes produced by Aspergillus or enzyme preparations such as α-amylase, glucoamylase, and protease are used. As yeast used for alcohol fermentation, yeast belonging to the genus Saccharomyces, such as Saccharomyces cerevisiae , is used. Alcohol fermentation is performed, for example, at a pH of 3.5 to 5.0 at 5 to 25 ° C.
For 30 days.
【００１７】醸造酒は、アルコール発酵終了後、モロミ
を圧搾濾過等の処理により発酵残物、酵母菌体等を分
離、除去することにより得られ、これを醸造酒として用
いてもよいが、原酒として用いてもよい。蒸留酒は、ア
ルコール発酵終了後、モロミを常法により蒸留して得ら
れ、これを蒸留酒として用いてもよいが、原酒として用
いてもよい。醸造酒および蒸留酒の原酒は、さらに希
釈、混合等の処理をしてアルコール飲料の形態にするこ
とができる。[0017] Brewed liquor is obtained by separating and removing fermentation residue, yeast cells, and the like from the moromi by a treatment such as squeezing filtration after completion of alcohol fermentation, which may be used as brewed liquor. May be used. Distilled liquor is obtained by distilling moromi after the completion of alcohol fermentation by a conventional method, and this may be used as distilled liquor or may be used as original liquor. The original brews and distilled liquors can be further processed by dilution, mixing and the like to form alcoholic beverages.
【００１８】アルコール含有調味料は、アルコール発酵
終了前にモロミを食塩、酢酸等を添加する処置（酒税法
で定められた不可飲処置）を行った後、濾過することに
より得られる。リキュール類は、茸菌麹にエタノール溶
液、必要に応じて糖類、果実、草根木皮、花等を加え、
数日間放置した後、残さを除去することにより得られ
る。みりんは、茸菌麹にエタノール溶液、必要に応じて
米、米麹等を加え、２０℃〜３０℃で１〜２ヶ月熟成
後、圧搾ろ過することにより得られる。以下に実施例を
示す。The alcohol-containing seasoning can be obtained by subjecting moromi to a treatment of adding salt, acetic acid, etc. before the end of the alcohol fermentation (drinking treatment prescribed by the Liquor Tax Law) and then filtering. Liqueurs are obtained by adding an ethanol solution to mushroom koji and adding sugars, fruits, grass root bark, flowers, etc. as necessary,
It is obtained by removing the residue after standing for several days. Mirin is obtained by adding an ethanol solution to a mushroom fungus koji, rice, rice koji, and the like as needed, aging at 20 ° C. to 30 ° C. for 1 to 2 months, and pressing and filtering. Examples will be described below.
【００１９】[0019]
【実施例】実施例１ 茸菌麹の製造 霊芝菌、冬虫夏草菌およびヤマブシタケの菌糸（いずれ
も森産業株式会社製）を、それぞれポテトデキストロー
ススラント（２０％ジャガイモ、１％ブドウ糖、２％寒
天）に接種し、培養温度２５℃、暗条件下で２０〜３０
日間培養し、菌糸を得た。７０％精白米を洗浄、浸漬、
水切りした後、１２０℃、３０分間蒸煮殺菌、冷却し、
霊芝菌、冬虫夏草菌、ヤマブシタケの菌糸を掻き取り、
蒸米３００ｇに対し一白金耳程度接種し、培養温度２５
±２℃、湿度７０〜９０％程度、暗条件下で４０〜６０
日培養した。８名のパネラーで官能検査を行った結果、
対照品として用いた茸本体の粉末（有限会社日恵製）
は、茸の風味とともに茸の臭みや苦味、渋味が感じられ
たが、茸菌麹については、茸の風味を持ちながら、不快
な苦味や臭いが軽減された好適な風味を呈した。EXAMPLES Example 1 Production of Mushroom Koji Molds Reishi fungus, Cordyceps sinensis and Yamabushitake hypha (all manufactured by Mori Sangyo Co., Ltd.) were each potato dextrose slant (20% potato, 1% glucose, 2% agar) At a culture temperature of 25 ° C. under dark conditions for 20 to 30 minutes.
After culturing for days, hyphae were obtained. Wash and soak 70% polished rice,
After draining, sterilize by steaming at 120 ° C for 30 minutes, cool,
Ganoderma lucidum, Cordyceps fungus, scraping hypha of Yamabushitake,
Inoculate about 300g of steamed rice with one platinum loop, culture temperature 25
± 2 ° C, humidity about 70-90%, 40-60 under dark conditions
Cultured for one day. As a result of a sensory test conducted by eight panelists,
Mushroom body powder used as a control product (manufactured by Hiyoshi Co., Ltd.)
Although the smell, bitterness, and astringency of mushrooms were sensed along with the flavor of mushrooms, the mushroom koji exhibited a favorable flavor with the unpleasant bitterness and smell reduced while having the mushroom flavor.
【００２０】実施例２ 清酒の製造 実施例１の方法を用いて得られた霊芝、冬虫夏草および
ヤマブシタケのそれぞれの茸菌麹を原料とし、サッカロ
マイセス・セレビシエ日本醸造協会７号酵母（以下、７
号酵母と略記する）を用いて以下の方法により清酒を製
造した。清酒の仕込みは、表１のごとく行った。茸菌麹
の代わりに白米を使用し、茸菌麹の菌糸重量に相応する
重量の霊芝、冬虫夏草、ヤマブシタケ粉末１０ｇ（有限
会社日恵製）をそれぞれ仕込み時に添加し、これを対照
品とした。Example 2 Production of Sake Saccharomyces cerevisiae Japan Brewery Association No. 7 yeast (hereinafter referred to as 7) was used as a starting material for each of the mushroom fungi of Reishi, Cordyceps and Yamabushitake obtained by the method of Example 1.
Sake was produced using the following method. Sake was prepared as shown in Table 1. White rice was used instead of the mushroom fungus koji. Reishi, Cordyceps sinensis, and Yamagushitake powder 10 g (manufactured by Hie Co., Ltd.) with a weight corresponding to the mycelial weight of the mushroom fungus koji were added at the time of preparation, and this was used as a control product. .
【００２１】[0021]
【表１】 [Table 1]
【００２２】発酵品温は終始１５℃で行った。添え仕込
みから３日後に仲仕込み、さらにその１日後に留め仕込
みを行い、留め仕込みから１９日後に上槽した。清酒の
成分および官能検査の結果を、表２に示す。なお、官能
検査は、８名のパネラーで３点法（１：良い、２：普
通、３：悪い）で行い、パネラーの意見を聴取した。The fermentation temperature was 15 ° C. throughout. Three days after the garnishing, the middle garment was prepared, and one day after that, the garment was charged, and the upper tank was placed 19 days after the garment was charged. Table 2 shows the components of the sake and the results of the sensory test. The sensory test was conducted by eight panelists using a three-point method (1: good, 2: normal, 3: bad), and the opinions of the panelists were heard.
【００２３】[0023]
【表２】 [Table 2]
【００２４】表２に示されるとおり、３点法では対照品
より本発明品の方が、良い結果となっており、パネラー
の意見も、対照品は茸風味に加えて、不快な臭みや苦味
・渋味が感じられたが、本発明品は茸風味を持ちなが
ら、不快な臭みや苦味・渋味が軽減された好適な風味を
示した。As shown in Table 2, in the three-point method, the product of the present invention gave better results than the control product. According to the opinion of the panelists, the control product had an unpleasant odor and bitterness in addition to the mushroom flavor. -Although astringency was felt, the product of the present invention had a mushroom flavor, but exhibited a favorable flavor with reduced unpleasant odor, bitterness and astringency.
【００２５】実施例３ 焼酎の製造 実施例１の方法を用いて得られた霊芝、冬虫夏草および
ヤマブシタケの茸菌麹をそれぞれ原料として、７号酵母
を用いて以下の方法により焼酎を製造した。焼酎の仕込
みは、表３のごとく行った。１次仕込みは従来の米麹を
用い、２次仕込みでは茸菌麹を用いた。茸菌麹の代わり
に白米を使用し、霊芝、冬虫夏草、ヤマブシタケの粉末
１０ｇを仕込み時に添加し、これを対照品とした。Example 3 Production of Shochu Shochu was produced by the following method using No. 7 yeast, using Reishi, Cordyceps sinensis and Yamabushitake mushroom koji obtained by the method of Example 1 as starting materials. Shochu was prepared as shown in Table 3. For the first preparation, conventional rice koji was used, and for the second preparation, mushroom fungi were used. White rice was used instead of the mushroom koji, and 10 g of powder of Reishi, Cordyceps and Yamabushitake was added at the time of preparation, and this was used as a control.
【００２６】[0026]
【表３】 [Table 3]
【００２７】蒸留する前の焼酎モロミの成分、および蒸
留して得られた焼酎の官能検査の結果を、表４に示す。Table 4 shows the components of shochu moromi before distillation and the results of the sensory test of shochu obtained by distillation.
【００２８】[0028]
【表４】 [Table 4]
【００２９】表４に示されるとおり、３点法では、対照
品に比し本発明品の方が好結果を示し、パネラーの意見
でも、対照品は茸風味に加えて、不快な臭みや苦味が感
じられたが、本発明品は茸風味を持ちながら、不快な臭
みや苦味、渋味が軽減された好適な風味を示した。As shown in Table 4, in the three-point method, the product of the present invention showed better results than the control product. According to the panelists' opinion, the control product had unpleasant odor and bitterness in addition to the mushroom flavor. Although the product of the present invention had a mushroom flavor, the product of the present invention exhibited a favorable flavor with reduced unpleasant odor, bitterness, and astringency.
【００３０】実施例４ 発酵調味料の製造 実施例１の方法を用いて得られた霊芝、冬虫夏草および
ヤマブシタケの茸菌麹をそれぞれ原料として、７号酵母
を用いて以下の方法によりアルコール含有調味料を製造
した。モロミの仕込みは、表５のごとく行った。茸菌麹
の代わりに白米を使用し、霊芝、冬虫夏草、ヤマブシタ
ケの粉末１０ｇを仕込み時に添加し、これを対照品とし
た。Example 4 Production of a fermented seasoning [0030] The alcohol-containing seasoning was carried out using yeast No. 7 as a starting material, using the mushroom fungi of Reishi, Cordyceps sinensis and Yamabushitake mushrooms obtained by the method of Example 1 as the starting materials, respectively. Made. Moromi was prepared as shown in Table 5. White rice was used instead of the mushroom koji, and 10 g of powder of Reishi, Cordyceps and Yamabushitake was added at the time of preparation, and this was used as a control.
【００３１】[0031]
【表５】 [Table 5]
【００３２】アルコール発酵は、終始１５℃で行った。
１次仕込み後３日目に２次仕込みを行い、さらに７日後
に６５ｇの食塩を添加する不可飲処置を行った。さらに
２日後、圧搾濾過によって不溶性成分を除去し、 不可飲
処置したアルコール調味料を得た。不可飲処置したアル
コール調味料の成分および官能検査の結果を、表６に示
す。The alcohol fermentation was carried out at 15 ° C. throughout.
On the third day after the first preparation, the second preparation was performed, and 7 days later, a drinking-proof treatment was performed by adding 65 g of sodium chloride. Two days later, the insoluble components were removed by squeezing filtration to obtain a non-drinkable alcoholic seasoning. Table 6 shows the components of the alcohol-free seasoning treated and the results of the sensory test.
【００３３】[0033]
【表６】 [Table 6]
【００３４】表６に示されるとおり、３点法では、対照
品に比し本発明品の方が好結果を示し、パネラーの意見
でも、対照品は茸風味に加えて、苦味や渋味が感じられ
たが、本発明品は茸風味を持ちながら、不快な苦味や渋
味が軽減された好適な風味を示した。As shown in Table 6, in the three-point method, the product of the present invention showed a better result than the control product. According to the opinion of the panelists, the control product had bitterness and astringency in addition to the mushroom flavor. Although it was felt, the product of the present invention exhibited a favorable flavor having a mushroom flavor and reduced unpleasant bitterness and astringency.
【００３５】実施例５ みりんの製造 実施例１の方法を用いて得られた霊芝、冬虫夏草および
ヤマブシタケの茸菌麹をそれぞれ原料として、以下の方
法によりみりんを製造した。みりんの仕込みは、表７の
ごとく行った。茸菌麹の代わりに白米を使用し、霊芝、
冬虫夏草、ヤマブシタケの粉末１０ｇを仕込み時に添加
し、これを対照品とした。Example 5 Production of Mirin Mirin was produced by the following method using the mushroom koji of Reishi, Cordyceps and Yamabushitake obtained by the method of Example 1 as raw materials. Mirin was prepared as shown in Table 7. Use white rice instead of mushroom koji, reishi,
10 g of powder of cordyceps and yamabushitake was added at the time of preparation, and this was used as a control.
【００３６】[0036]
【表７】 [Table 7]
【００３７】モロミの品温を終始２５℃とし、３０日間
の熟成後、圧搾濾過によって不溶性成分を除去し、みり
んを得た。みりんの成分および官能検査結果を、表８に
示す。The temperature of the moromi was kept at 25 ° C., and after aging for 30 days, insoluble components were removed by press filtration to obtain mirin. Table 8 shows the components of mirin and the results of the sensory test.
【００３８】[0038]
【表８】 [Table 8]
【００３９】表８に示されるとおり、３点法では、対照
品に比し本発明品の方が好結果を示し、パネラーの意見
でも、対照品は茸風味に加えて、苦味や渋味が感じられ
たが、本発明品は茸風味を持ちながら、不快な苦味や渋
味が軽減された好適な風味を示した。As shown in Table 8, in the three-point method, the product of the present invention showed better results than the control product, and according to the opinion of the panelists, the control product had bitterness and astringency in addition to the mushroom flavor. Although it was felt, the product of the present invention exhibited a favorable flavor having a mushroom flavor and reduced unpleasant bitterness and astringency.
【００４０】[0040]
【発明の効果】本発明によれば、食用茸類に由来する有
効成分および風味を有し、かつ茸本体に特有の不快な臭
みや苦味、雑味の軽減された好適な風味を有する麹およ
び麹を用いた飲食品、特にアルコール飲料およびアルコ
ール含有調味料を提供することができる。According to the present invention, koji having an active ingredient and flavor derived from edible mushrooms, and having a favorable flavor with reduced unpleasant odor, bitterness, and unpleasant taste unique to the mushroom body. Foods and beverages using koji, especially alcoholic beverages and alcohol-containing seasonings can be provided.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ｃ１２Ｇ 3/12 Ｃ１２Ｇ 3/12 //(Ｃ１２Ｎ 1/14 Ｃ１２Ｒ 1:645） (72)発明者 福田 和郎 千葉県船橋市東中山２−10−18 (72)発明者 滝澤 宗禎 茨城県稲敷郡阿見町中央３−２−３ (72)発明者 木幡 研一 茨城県土浦市湖北２−９−１−724 (72)発明者 杉本 利和 茨城県稲敷郡阿見町阿見4845−４──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification symbol FI C12G 3/12 C12G 3/12 // (C12N 1/14 C12R 1: 645) (72) Inventor Kazuo Fukuda Higashinakayama, Funabashi City, Chiba Prefecture 2-10-18 (72) Inventor Muneyoshi Takizawa 3-2-3 Chuo, Ami-cho, Inashiki-gun, Ibaraki Prefecture (72) Inventor Kenichi Kohata 2-9-1-724, Kohoku, Tsuchiura-shi, Ibaraki Prefecture (72) Inventor Sugimoto Toshiwa 4845-4 Ami, Ami-cho, Inashiki-gun, Ibaraki Prefecture
Claims (12)
麹。1. A koji obtained by propagating mycelia of edible mushrooms on cereals.
ケまたはヒメマツタケである請求項１記載の麹。2. The koji according to claim 1, wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake.
麹。3. The koji according to claim 1, wherein the cereals are rice.
を特徴とする請求項１〜４のいずれかに記載の麹の製造
方法。5. The method for producing koji according to claim 1, wherein hyphae of edible mushrooms are propagated on cereals.
して用いることを特徴とする飲食品の製造方法。6. A method for producing a food or drink, comprising using, as koji, a cereal in which hyphae of edible mushrooms are propagated.
ル含有調味料であることを特徴とする請求項６記載の飲
食品。7. The food or drink according to claim 6, wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning.
ケまたはヒメマツタケである請求項６記載の方法。8. The method according to claim 6, wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake.
ルコール発酵させて得られる飲食品。11. A food or drink product obtained by subjecting a cereal obtained by propagating mycelia of edible mushrooms to alcohol fermentation.
ール含有調味料であることを特徴とする請求項11記載の
飲食品。12. The food or drink according to claim 11, wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9494198A JPH11290064A (en) | 1998-04-07 | 1998-04-07 | Malt, and food and drink using malt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9494198A JPH11290064A (en) | 1998-04-07 | 1998-04-07 | Malt, and food and drink using malt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11290064A true JPH11290064A (en) | 1999-10-26 |
Family
ID=14123985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9494198A Pending JPH11290064A (en) | 1998-04-07 | 1998-04-07 | Malt, and food and drink using malt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11290064A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100436848B1 (en) * | 2001-10-30 | 2004-06-23 | 백이호 | Functional alcoholic liquors using cordyceps mushroom and method of producing the same |
| JP2005210939A (en) * | 2004-01-28 | 2005-08-11 | Sapporo Breweries Ltd | Method for producing alcoholic drink |
| CN104068379A (en) * | 2014-06-26 | 2014-10-01 | 天津和治友德制药有限公司 | Health-care oral solution |
| CN105062775A (en) * | 2015-08-13 | 2015-11-18 | 刘春华 | Preparation process for clear rice wine |
| CN105112211A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Traditional Chinese medicine composition for producing distiller's yeast |
| CN105112217A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Production process of Chinese herbal medicine distiller's yeast |
| CN105255655A (en) * | 2015-11-18 | 2016-01-20 | 蒋丽红 | Wine yeast and preparation method thereof |
| JP2016077283A (en) * | 2014-10-13 | 2016-05-16 | 農業会社法人自然生命代替医学（株） | Fermented zen food composition comprising mixture of agricultural product and cereal mycelium, for preventing cancer and diabetes and for enhancing immunity, and production method thereof |
-
1998
- 1998-04-07 JP JP9494198A patent/JPH11290064A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100436848B1 (en) * | 2001-10-30 | 2004-06-23 | 백이호 | Functional alcoholic liquors using cordyceps mushroom and method of producing the same |
| JP2005210939A (en) * | 2004-01-28 | 2005-08-11 | Sapporo Breweries Ltd | Method for producing alcoholic drink |
| CN104068379A (en) * | 2014-06-26 | 2014-10-01 | 天津和治友德制药有限公司 | Health-care oral solution |
| JP2016077283A (en) * | 2014-10-13 | 2016-05-16 | 農業会社法人自然生命代替医学（株） | Fermented zen food composition comprising mixture of agricultural product and cereal mycelium, for preventing cancer and diabetes and for enhancing immunity, and production method thereof |
| CN105062775A (en) * | 2015-08-13 | 2015-11-18 | 刘春华 | Preparation process for clear rice wine |
| CN105112211A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Traditional Chinese medicine composition for producing distiller's yeast |
| CN105112217A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Production process of Chinese herbal medicine distiller's yeast |
| CN105255655A (en) * | 2015-11-18 | 2016-01-20 | 蒋丽红 | Wine yeast and preparation method thereof |
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