JP2002017335A - Vinegar obtained by using mushroom as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a vinegar in which healthy effects of a mushroom are utilized. SOLUTION: This vinegar is obtained by using one or more kinds selected from the group composed of the mushroom, a powder of mushroom, a squeezed juice of mushroom, an exudate of mushroom and an extract of mushroom as raw materials and carrying out acetic fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mushroom vinegar having a mushroom flavor using mushrooms as a raw material and a method for producing the same.

[0002]

2. Description of the Related Art Brewed vinegar is generally produced using sugars and ethyl alcohol as raw materials, and is produced by the action of microorganisms. The vinegar can be roughly divided into grain vinegar, fruit vinegar and sake vinegar. Grain vinegar is made from grains such as rice, barley, sake lees and their processed products, and fruit vinegar is made from grapes, apples, oysters, figs, peaches, plums, bananas and other fruits,
Sake vinegar is mainly made of ethyl alcohol.

[0003] On the other hand, the utility of mushrooms has recently been reviewed, and in addition to the unique flavor and flavor of mushrooms, functional components having mushroom immunity-improving, antitumor, and active oxygen-scavenging activities that have recently become apparent. However, brewed vinegar made from mushrooms and mushroom vinegar containing mushroom components have not yet been developed.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a vinegar which makes use of mushrooms.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have given mushrooms a unique flavor such as sweetness and umami, and a unique richness and roundness. The present invention was completed by finding that it can be provided.

That is, the present invention provides (1) acetic acid fermentation using one or more selected from the group consisting of mushrooms, mushroom powder, mushroom juice, mushroom exudates, and mushroom extracts. Mushroom brewed vinegar,
(2) mushrooms, mushroom powder, mushroom juice, mushroom exudates, 1 or 2 selected from the group consisting of mushroom extract
A method for producing a mushroom brewed vinegar, characterized in that acetic acid bacteria are added to the fermentation medium added above and fermented, (3) a mushroom alcohol leaching solution or alcohol extract is used as a fermentation medium, and then acetic acid bacteria are added. A method for producing a mushroom-brewed vinegar characterized by performing fermentation, (4) brewing containing a mushroom-functional component, wherein the fermentation is performed by adding acetic acid bacteria to a fermentation medium to which a functional component derived from a mushroom is added. Vinegar production method, (5) selected from the group consisting of mushroom juice, mushroom exudate, mushroom extract, and mushroom functional components
The present invention relates to a method for producing mushroom vinegar, characterized by adding one or more to vinegar and adjusting the Brix value to 7 or more.

Hereinafter, the present invention will be described in detail. The mushrooms in the present invention include maitake, shiitake, enokitake, jellyfish, shimeji, shimeji (honshimeji, hatakeshimeji, bunashimeji), tamogitake, nameko, hatsutake, mushroom, oyster mushroom, matsutake, eryngii, shoro, and other mushrooms widely used for edible mushrooms, Reishi), Kawaratake, Kofukisaronokoshika, Suehirotake, Choreimaitake, Agaricus, Cordyceps, etc. Food and drinkable foods can be used.

[0008] In particular, mushrooms widely used as general foodstuffs are preferable because they each have a unique umami and flavor and are easily available, and are rich in variety, such as by blending one or more mushrooms. It is possible to produce vinegar.

As the mushrooms, mycelia and culture filtrates may be used depending on the kind of edible fruit bodies and mushrooms. The fruiting body can use both natural products and artificially cultivated products. The usable state may be any of raw, semi-dried and dried products. As the dried mushrooms, any of raw mushrooms dried as they are, crushed pieces, and powdered ones can be used.

The squeezed liquid is, for example, a raw mushroom or a semi-dried product directly, or a raw, semi-dried or dried product once immersed in water,
After steaming for about 1 to 1 hour, it is manufactured by pressing with a pressing machine or filter cloth.

The exudates of mushrooms include exudates of mushrooms in water, alcohol, and other solvents, and dried, purified, and formulated products thereof. For example, when water is used, a liquid obtained by immersing a raw, semi-dried or dried product under heating from 0 ° C. for 10 minutes or more can be used.For example, mushrooms were boiled in water for 10 minutes to 1 hour. Boiled broth or broth obtained by soaking for 10 minutes to one night also corresponds to the exudate in the present invention. In addition,
As the water, tap water, deionized water, distilled water, natural water or hot spring water can be used.

When alcohol is used, raw, semi-dried and dried products are heated to 0 ° C.
The solution obtained by immersion for 10 minutes or more is filtered, if necessary, and transferred to the next fermentation step. In addition, the addition of mushrooms to alcohol may be transferred to the fermentation step.

The alcohol solution is not particularly limited as long as it contains ethyl alcohol as a main component.
For example, besides the aqueous solution containing ethyl alcohol, liquors such as shochu, whiskey, brandy, vodka, rum, kollang, liqueur, shaoxing, sake, wine, and beer can be used. At that time, the alcohol concentration is adjusted by appropriately diluting it during acetic acid fermentation.

The extract of mushrooms includes extracts of mushrooms in water, alcohol, and other solvents, dried products, purified products, formulated products, and the like. Water, alcohol, and other solvents are used. It refers to a material that has been treated for the purpose of removing components from mushrooms by heating, heating, pressurizing, or further adding an acid or alkali, and does not necessarily have a clear boundary with the above-described leachables.

For example, when water is used, the extraction treatment is performed at 4 to 130 ° C. for 15 minutes or more for several hours. In addition, when using alcohol, it is carried out for 15 minutes or more under heating from 0 ° C. in the same manner as for water. It goes without saying that the processing time such as the immersion time, the extraction time, the steaming time, and the boiling time can be appropriately shortened or extended depending on the state of the material and other conditions.

The functional components derived from mushrooms include biological defenses contained in mushrooms, regulation of physical rhythm, prevention and treatment of diseases,
Means a component having a bioregulatory function related to recovery and the like, for example, as a known thing, maitake, mushroom, oyster mushroom, shiitake mushroom, enokitake, shirohirotake, agaricus, Kawatake mushroom or Reishi, etc., the component is β
-Glucans, heteropolysaccharides and their protein complexes,
Essential trace elements such as germanium and lipid components such as terpenoids and steroids are included, but not particularly limited. It goes without saying that some of these are treated and included as drugs and health foods.

[0017] Further, as to their shapes, any of granules, tablets, solutions, syrups and candy can be used. It should be noted that these substances include those physically and chemically modified to enhance the activity of these substances, and the amount to be added needs to be appropriately changed depending on the components.

Known methods can be applied to the method for producing the functional component. For example, the method for producing the powder containing the antitumor component of maitake may be applied to a water or hot water extract to a final volume concentration of 20 to 70%. It is obtained by adding an alcohol, removing the substance floating on the liquid surface or in the liquid or adhering to the wall surface of the container after standing, and then spray-drying the obtained extract. Further, after this, it may be further purified by treatment with an acid, an alkali or the like. In addition to the above, various exudates or extracts of mushrooms or purified products thereof, which have some biological adjustment function, are also included in the functional components.

The fermentation medium refers to a medium containing alcohol which is a nutrient source of acetic acid bacteria, and includes a group of mushrooms, mushroom powder, mushroom squeezed liquid, mushroom exudates, and mushroom extracts as raw materials. Brew mushroom vinegar by adding one or more selected from In addition, it is of course possible to transfer to acetic acid fermentation after alcohol fermentation by yeast or the like. When the raw material is a leachate or an extract by alcohol, it can itself be a fermentation medium.

Hereinafter, the acetic acid fermentation will be described in detail. For example, (1) mushroom powder, mushroom powder, mushroom juice, mushroom leachate, when performing acetic acid fermentation in a fermentation medium with added mushroom extract, (2) mushroom alcohol leachate or alcohol extract (3) When acetic acid fermentation is performed using a fermentation medium to which mushroom-derived functional components are added, the alcohol content of the fermentation medium is 4 to 8% in all other cases. Adjust as follows.

When the alcohol added in the above (1), (2) and (3) or the alcohol solution obtained has a high alcohol content, it is appropriately diluted with water. In each case, acetic acid is added so that the acidity is 1.5 to 2.0% in order to suppress the growth of bacteria other than acetic acid bacteria. The content of mushroom components in the raw material is Brix
1 to 10%, preferably 3 to 7%. In addition, when adjusting the flavor of mushrooms, it is diluted or concentrated as appropriate.

In acetic acid fermentation, potassium chloride, diammonium hydrogen phosphate, magnesium sulfate and the like are added as inorganic nutrients for growing acetic acid bacteria during fermentation. As the acetic acid bacterium, a bacterium usually used for acetic acid fermentation can be used, but it is preferable to use a bacterium that has been conditioned in advance with the above-described mushroom fermentation medium.

The brewed mushroom vinegar obtained according to the present invention has a mushroom-specific flavor, and also contains components that enhance immunity and eliminate active oxygen. It is suitable as a seasoning material such as a sauce or dressing. Brix which is a percentage of the soluble solid component of the mushroom brewed vinegar obtained according to the present invention
When the value was measured, 9 to 14 and general brewed vinegar, grain vinegar,
The value was higher than that of fruit vinegar.

Based on the above findings, mushroom-derived components were added to vinegar to produce mushroom vinegar having various Brix values.
Mushroom juice, mushroom leachate, mushroom extract, 1 or 2 or more selected from the group consisting of mushroom functional components, Brix value added to vinegar preferably 8 or more, adjusted to at least around 7 or more As a result, flavors such as aroma, sweetness, and umami equivalent or close to those of mushroom-brewed vinegar were obtained. Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[0025]

[Example 1] (Manufacture of vinegar from squeezed juice of Maitake) 1 kg of fresh maitake was put in an autoclave, steamed for about 30 minutes, and the squeezed liquid was used as a test. The Brix of the juice was 5%. To 170 ml of the juice obtained by concentrating the juice twice by an evaporator, 0.4 g of potassium chloride, 3.4 g of diammonium hydrogen phosphate and 0.2 g of magnesium sulfate were added as inorganic nutrients.Furthermore, 6 ml of acetic acid and sake with an alcohol content of 12% were added. (Diluted at an alcohol content of 15% or more and less than 16%) 170 ml was mixed to prepare a medium for maitake fermentation.

Put 346 ml of this medium in a 500 ml beaker
After heating to about 35 ° C., the acetic acid pellicle was taken out with a microspatula, the acetic acid bacterium was gently floated, covered with PPC paper, and cultured at 33 ° C. The degree of acetic acid production was determined using neutralization titration.

One week after the start, the supernatant obtained by centrifuging the culture medium for fermenting maitake was filtered and heated at 80 ° C. for 2 minutes to obtain maitake vinegar. Acidity was 5.4% (Table
1). As a result of the sensory test, the sweetness, umami, richness, and mellow taste were all good (Table 2).

[Example 2] (Production of vinegar from mushroom squeezed liquid) The preparation of squeezed liquid from raw mushrooms, the subsequent preparation of medium and vinegar are in accordance with the method of Example 1. The acidity of vinegar after culturing acetic acid bacteria for 1 week in mushroom fermentation medium is 5
% (Table 1). See Table 2 for sensory test results.

[Example 3] (Production of vinegar from squeezed juice of eryngii) [0029] The preparation of squeezed juice from raw eryngii, and the subsequent preparation of culture medium and vinegar are in accordance with the method of Example 1. Brix of the juice was 7%. The acidity of vinegar after culturing acetic acid bacteria for 1 week in a medium for fermentation of eryngii was 5% (Table 1). See Table 2 for sensory test results.

[Example 4] (Production of vinegar from Shiitake mushroom juice) The preparation of the juice from the raw Shiitake mushroom and the subsequent preparation of the culture medium and vinegar are in accordance with the method of Example 1. Brix of the juice was 7%. The acidity of vinegar after culturing the acetic acid bacteria in the shiitake fermentation medium for one week was 3.3% (Table 1). See Table 2 for sensory test results.

[Example 5] (Vinegar brewing from dried juice of mushrooms or powder thereof) 900 ml of water was immersed in 100 g of dried mushrooms or powder thereof, steamed for 20 minutes, filtered through a filter cloth and squeezed. A juice was obtained.
Subsequent adjustment of the culture medium and adjustment of the vinegar followed the method of Example 1. The acidity of vinegar after one week of culture was 5.1% and 5.2% (Table 1). As a result of the sensory test, the dried maitake powder was lower in evaluation than the dried maitake powder as a raw material, but higher in evaluation than the control product (Table 2).

[Example 6] (Vinegar brewing from a leachate with alcohol or an alcohol extract) First, a maitake liquor was trial-produced according to JP-A-09-271378. That is, 50 g of ice sugar was put in white liquor having an alcohol content of 35%, and then 400 g of raw maitake was immersed in a cool dark place for 3 months. Since the alcohol concentration of this maitake liquor was 24%, it was diluted 4-fold so that the alcohol content became 6%, and sterilized at 121 ° C. for 15 minutes. To this, an inorganic nutrient and acetic acid were adjusted according to Example 1. The acidity after culturing for one week was 4.2% (Table 1), and the sensory test resulted in the highest evaluation following vinegar made from raw maitake (Table 2). In addition, the vinegar had a slightly different flavor from vinegar from raw, dried and the like.

[Example 7] (Brewed vinegar containing mushroom functional components) JP-A-9-238697 (Anti-tumor substance extracted from Maitake mushroom)
Alternatively, after adding 8.5 g of maitake antitumor component-containing powder obtained in accordance with JP-A-11-75768 (a method for producing maitake extract powder and a preparation containing maitake extract powder) to 170 ml of sterilized water, the inorganic material of Example 1 was added. Add nutrients and acetic acid, then add 12
The acetic acid bacterium was cultured in a fermentation medium to which 170 ml of sake diluted to 10% was added. One week later, the acidity of vinegar was 5% (Table 1), and the antitumor component was contained even after acetic acid fermentation. See Table 2 for sensory test results.

[0034]

【table 1】

[0035]

[Table 2]

As described in Tables 1 and 2, as a control of the product of the present invention, when only sake was used, the results of organoleptic tests showed that all of the sweetness, umami, richness, and mellow taste were low. It turned out to be inferior to the present invention. On the other hand, sensory evaluation was also performed on commercially available brewed black vinegar, and it was found that the evaluation was lower than that of the product of the present invention (Table 2).

[0037]

According to the present invention, it is possible to produce brewed vinegar having a characteristic scent, sweetness, umami, and unique richness and roundness characteristic of mushrooms, and having a flavor not available in existing vinegars. In addition, mushroom brewed vinegar contains functional components having a function of improving mushroom immunity, an antitumor effect, and an active oxygen scavenging effect, so that it is possible to provide a product that meets needs such as health maintenance promotion.

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Yasuo Ohira 89 Okawa, Okamachi, Minamiuonuma-gun, Niigata F-term (reference) 2B011 AA01 AA02 AA03 AA04 AA05 AA07 HA01 4B016 LC07 LG14 LK03 LK18 LK20 LP13 4B028 BC05 BL12 BP02

Claims (5)

[Claims] 1. A mushroom obtained by acetic acid fermentation using one or more selected from the group consisting of mushrooms, mushroom powder, mushroom juice, mushroom exudates, and mushroom extracts. Brewed vinegar. 2. An acetic acid bacterium is added to a fermentation medium containing one or more selected from the group consisting of mushrooms, mushroom powder, mushroom juice, mushroom exudates, and mushroom extracts. A method for producing mushroom-brewed vinegar. 3. A method for producing mushroom brewed vinegar, comprising: using a leachate or an alcohol extract of mushrooms with alcohol as a fermentation medium, and then adding acetic acid bacteria to perform fermentation. 4. A method for producing a brewed vinegar containing a mushroom functional component, wherein acetic acid bacteria are added to a fermentation medium to which a functional component derived from a mushroom is added and fermentation is performed. 5. One or more selected from the group consisting of mushroom juice, mushroom exudate, mushroom extract, and mushroom functional components is added to vinegar, and the Brix value is adjusted to 7 or more. A method for producing mushroom vinegar.