JP2002171957A - Method for producing sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a Sake richly incorporated with the deliciousness, flavor and active ingredients each inherent in Agaricus mushroom and having no concern for containing heavy metals including cadmium and lead. SOLUTION: This method for producing a Sake is characterized by comprising (1) adding Agaricus mushroom to the raw material for the final Sake followed by fermentation, or (2) adding an aqueous extract or ethanol/water extract from Agaricus mushroom to the raw material for the final Sake followed by fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing alcoholic beverages to which agaricus mushrooms are added in abundant taste, flavor, and active ingredient, and which are free from heavy metals such as cadmium and lead.

[0002]

2. Description of the Related Art Agaricus mushroom (Agaricus blazei, also known as Agaricus blazei) is a mushroom native to Brazil and North America. Nursery School, 1987,
p. 150-151). In the 1960's, a renowned scientist in the United States was found in the mountains of Piedate on the outskirts of Sao Paulo, Brazil, and reported that those who feed on it have extremely few adult diseases and longevity. Agaricus mushrooms have a thick and long handle, have a unique fragrance, and have good texture and are suitable for Japanese, Western and Chinese dishes. Recently, it has been reported that the antitumor activity is extremely high, and has been attracting attention as a highly functional basidiomycete (Mizuno, et al ,: Agri
c. Biol. Chem., 54 (11), 2889-2896 (1990), Makoto Yoneyama et al .: Mokuzai Magazine Vol. 43, No. 4, p. 349-355 (1997)).

[0003] Agaricus mushrooms have a very poor shelf life when they are raw and are degraded within a few days by self-digestion. Therefore, they are usually dried and stored. Therefore, in order to use agaricus mushrooms as a health food, an extract (effectiveness) is often extracted from a dried product and taken. Hot water extraction is often used to extract the extract. The extraction conditions are about 1 to 48 hours with hot water near the boiling point, but a longer one is preferred. In addition, extraction with ethanol water is also performed.

[0004]

With the increase in demand as described above, population cultivation of Agaricus mushrooms has recently become popular. In the cultivation of Agaricus mushrooms, usually a seed is inoculated after compost production, and after the fungus spreads, the soil is covered to form a primordium to generate fruit bodies. Rice straw is used as a main material of the compost. However, heavy metals harmful to the human body, such as cadmium and other lead, are accumulated in the rice straw, and the heavy metals are transferred to the Agaricus mushroom via compost. In fact,
Agaricus mushroom commercially available by the inventor (dry product with about 12% moisture)
When cadmium (Cd) is analyzed by atomic absorption spectrometry, many of them show a value exceeding 100 ppm. Also, lead (Pb) often exceeds 1 ppm. Therefore, if the extract is extracted from the Agaricus mushroom simply by using hot water or alcoholic water, heavy metals are concentrated in the extract, which may significantly impair the value of Agaricus mushroom as a health food. In view of the above, the present inventors have conducted intensive studies to obtain an extract of Agaricus mushrooms free of heavy metals, especially cadmium, and have completed the present invention.

[0005]

The present invention is constituted by the following claims 1 to 4. Claim 1: A method for producing alcoholic beverages, comprising adding agaricus mushrooms to a raw material for alcoholic beverages and fermenting the same. In a preferred embodiment, the liquor is fruit liquor. Claim 3: The method for producing alcoholic beverages according to claim 1 or claim 2, wherein the raw material of fruit wine is grape or apple. Claim 4: A method for producing alcoholic beverages, wherein an aqueous extract of agaricus mushrooms or an aqueous ethanolic extract is added to a raw material for alcoholic beverages and fermented.

The reason for configuring the present invention as described above is as follows. (1) Agaricus mushrooms are added to the raw material of alcoholic beverages and fermented. Fermentation heat associated with alcohol production, convection due to carbon dioxide generated during fermentation, generated alcohol, microorganisms involved in alcohol fermentation (mainly yeast and lactic acid bacteria) The active ingredient is very efficiently extracted from Agaricus mushrooms by the enzyme or the like. (2) Most of the harmful heavy metals such as cadmium and lead extracted from Agaricus mushrooms are taken up into the yeast cells involved in the production of ethanol. If removed, it does not remain in the extract (liquors). (3) Good flavor and umami peculiar to agaricus mushrooms can be added to alcoholic beverages.

The method for producing alcoholic beverages according to the present invention is useful for producing fruit alcoholic beverages made from grapes, apples, peaches and the like in that the umami and flavor added by agaricus mushrooms harmonize well with the alcoholic beverage body. Most suitable, but other liquors with a process of alcoholic fermentation by yeast, such as beer,
Even if it is applied to sake, etc., there is no inconvenience. The agaricus mushroom used in the present invention may be either a raw or dried product, but it is preferable to use the dried product as finely as possible, since the resulting liquor can have a good taste and a rich aroma. The used amount of Agaricus mushroom is about 0.1 to 10% (dried Agaricus mushroom) based on the alcoholic material.

[0008] The extraction conditions of an aqueous extract of agaricus mushroom or an aqueous extract of ethanol used for fermentation by adding it to a raw material of alcoholic beverages are as follows. (1) Water extract of Agaricus mushroom To a dried Agaricus mushroom, add water three times or more,
As described above (the heating under pressure of 100 ° C. or more is sometimes employed), the temperature is maintained for 5 hours or more. The heating and holding time is 1
It may be 00 hours or more. When using raw Agaricus mushrooms, adjust the amount of water in terms of dry products. (2) Aqueous extract of Agaricus mushroom in ethanol 10% to 70% (v) of dried Agaricus mushroom
/ V), and immerse for 10 days or more, or keep at 70 ° C. or more for 48 hours or more in a vessel equipped with a reflux condenser.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Test Example 1: Dried Agaricus mushroom (water 11.5%, cadmium 112 ppm, lead 1.0)
5 kg (All in atomic absorption spectrometry, the same applies hereinafter))
Crushed with a mixer (pass through 10 mesh)
Then, 50 l (liter) of water was added thereto, and the mixture was gently boiled for 48 hours while adding water as needed, and then concentrated to obtain 25 l (liter) of an aqueous extract of Agaricus mushroom. The cadmium concentration of this extract was 20.7 ppm.

Test Example 2: 5 kg of a dried Agaricus mushroom (water content: about 12.0%, cadmium 122 ppm (atomic absorption spectrophotometry, the same applies hereinafter)) was crushed by a mixer (10 mesh passed), and 35% (V / V) 40 l (liter) of an aqueous ethanol solution was added, immersed for 50 days, and then hydrated to obtain 40 l (liter) of an aqueous extract of Agaricus mushroom in ethanol. The cadmium concentration of this extract was 12.8 ppm.

Example 1: A dried product (water content: 11.0%) of Agaricus mushrooms crushed by a mixer was added to 500 kg of fruit juice obtained by squeezing grapes and Koshu seeds from Yamanashi Prefecture for 10.0 days.
kg was added, and white wine was produced by a conventional method. The alcohol concentration of the obtained white wine is 11.7% (V / V),
Cadmium was not detected in extract 6 and 3% (detection limit 0.1 ppm). The same was true for lead (detection limit: 0.1 ppm). A sensory test was conducted on the white wine produced according to this example using a panel of 100 people, and the results shown in the following table were obtained.

[0012] 73 persons who strongly sense the umami and flavor of agaricus mushrooms 73 persons who slightly sense the umami and flavor of agaricus mushrooms 8 persons who do not feel the umami and flavor of agaricus mushrooms 8 4 persons who preferred the taste and flavor of Agaricus mushrooms 75 persons who did not like the taste and flavor of Agaricus mushrooms 17 persons who said that they could not say either

Example 2 To 100 kg of fruit juice obtained by squeezing grapes and Koshu varieties from Yamanashi Prefecture, 10 l (liter) of the aqueous extract of the agaricus mushroom of Test Example 1 was added, and white wine was produced by a conventional method. Manufactured. The alcohol concentration of the obtained white wine is 11.1% (V / V), the extract 6.1%,
Cadmium was not detected (detection limit 0.1 pp
m).

Example 2: To 100 kg of fruit juice obtained by squeezing grape and Koshu varieties from Yamanashi Prefecture, an ethanolic water extract 3 (liter) of the agaricus mushroom of Test Example 2 was added.
White wine was produced by a conventional method. The alcohol concentration of the obtained white wine was 12.1% (V / V), and the extract 6.0.
%, No cadmium was detected (detection limit 0.1
ppm).

[0015]

The method for producing alcoholic beverages according to the present invention is constituted as described above, so that the flavor and flavor of agaricus mushrooms are added and the agaricus mushrooms are not likely to contain heavy metals such as cadmium and lead. This has the effect that alcoholic beverages rich in active ingredients can be produced.

Claims (4)

[Claims] 1. An agaricus mushroom is added to a raw material of liquor,
A method for producing alcoholic beverages, comprising fermenting. 2. The method for producing liquor according to claim 1, wherein the liquor is fruit liquor. 3. The method for producing liquor according to claim 1, wherein the raw material of the fruit liquor is grape, apple, or peach. 4. A method for producing alcoholic beverages, comprising adding an aqueous extract of agaricus mushrooms or an aqueous extract of ethanol to a raw material for alcoholic beverages and fermenting the same.