JPH0297373A - Production of beer - Google Patents
Production of beerInfo
- Publication number
- JPH0297373A JPH0297373A JP63247619A JP24761988A JPH0297373A JP H0297373 A JPH0297373 A JP H0297373A JP 63247619 A JP63247619 A JP 63247619A JP 24761988 A JP24761988 A JP 24761988A JP H0297373 A JPH0297373 A JP H0297373A
- Authority
- JP
- Japan
- Prior art keywords
- beer
- reishi
- hops
- mushrooms
- present
- 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
- 235000013405 beer Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 28
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 28
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 20
- 230000000694 effects Effects 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000015095 lager Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000209219 Hordeum Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000020007 pale lager Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ビールの製造方法に関するものである。より
詳しくは、本発明は、ポツプに代えて霊芝を用いること
により、新たな味を有するビールを製造する方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing beer. More specifically, the present invention relates to a method for producing beer with a new taste by using reishi mushroom in place of pop.
ビールは、大麦を発芽させ、これを糖化してホップを加
えて煮沸し、これにビール酵母を加えて発酵させて製造
されるものであり、ワインと共に世界中で幅広く飲まれ
ている酒である。このビルは、瓶や缶に詰められるが、
その後に殺菌処理をするか否かにより生ビールとラガー
ビールとに区分される。Beer is produced by germinating barley, saccharifying it, adding hops, boiling it, and fermenting it by adding brewer's yeast, and is an alcoholic beverage that is widely drunk around the world along with wine. . This building can be packed into bottles and cans,
It is classified into draft beer and lager beer depending on whether it is sterilized or not.
ビールの製造に際して用いられるホップは、蔓草の雌花
の発育したものの未受精毬花である。当初、ホップは薬
理効果を期待して使用されていたが、１８４２年チェコ
スロハキアのピルゼン地方でホップをよく効かせたビー
ルが造られ、これが好評であったことから、その後今日
に至るまで、ビールにホップは欠かせないものとなって
いる。The hops used in beer production are the unfertilized cones of the female flowers of a vine. Initially, hops were used for their medicinal properties, but in 1842, a beer with a strong hop effect was created in Czechoslovakia's Pilsen region, and it was so popular that hops have been used in beer to this day. Hops are essential.
ところで、従来は日本でビールと云えばラガービールの
ことを指していたが、今日においてはビルも多様化の時
代に入っており、ラガービールの外に生ビール、ドライ
ビールの需要が急激に伸びている。消費者は、さらに新
たなる味のビールを求めている。By the way, in the past, beer in Japan meant lager beer, but today we are entering an era of diversification, and demand for draft beer and dry beer in addition to lager beer is rapidly increasing. There is. Consumers are looking for new beer flavors.
本発明者は、士数年前に霊芝の人工栽培法を確立して以
来、より効率的な霊芝の栽培法や霊芝の活用法を研究し
、今日に至っている。本発明者は霊芝を研究している者
の立場から、消費者が求めている新たなる味のビールを
得るべく研究を重ねた。その結果、この研究を通じて、
霊芝がホップの代替品となることを見出し、かかる知見
に基づいて本発明を完成するに至ったのである。Since the inventor of the present invention established a method for artificially cultivating Reishi mushrooms several years ago, he has continued to research more efficient methods of cultivating Reishi mushrooms and ways to utilize Reishi mushrooms to this day. The present inventor, from the perspective of a researcher of reishi mushrooms, has conducted extensive research in order to obtain beer with a new taste that consumers are looking for. As a result, through this research,
They discovered that Reishi mushroom can be used as a substitute for hops, and based on this knowledge, they completed the present invention.
即ち、本発明は、ビールの製造方法において、ホップに
代えて霊芝を用いたことを特徴とするものである。That is, the present invention is characterized in that Reishi mushroom is used in place of hops in the beer manufacturing method.
霊芝がポツプの代替品となり得るかどうかは、霊芝がポ
ツプと同じ効用を具備しているか否かによって決定され
るが、霊芝にはその前に確認を必要とする事項があった
。つまり、霊芝は、抗菌作用の強い菌糸体からなるもの
であるので、ホップの代替品として用いれば、ヒール酵
母菌を殺すのではないかと冬己憂しでいたのである。と
ころが、研究を通じて分かったことは、驚くべきことに
、霊芝は発酵菌に対しては抗菌作用が働かないというこ
とである。Whether or not Reishi can be used as a substitute for Pop is determined by whether Reishi has the same benefits as Pot, but there are certain things that need to be confirmed before doing so. In other words, since reishi is made of mycelium that has strong antibacterial properties, Fuyuki was worried that if it was used as a substitute for hops, it would kill heel yeast. However, research has surprisingly revealed that Reishi mushrooms have no antibacterial effect against fermenting bacteria.
そこで、次に問題になるのは、霊芝にホップと同し効用
があるのか否かということである。ビルに入れられるポ
ツプには、次のような効用があるとされている。■ビー
ルに独特の芳香と爽快な苦味をつける。■有害雑菌の繁
殖を抑え、ビールの腐敗を防ぐ。■ビールの泡立ちを良
くする。■麦芽汁の余分の蛋白質を沈殿、分離させ、ビ
ールを清澄させる。本発明者は、霊芝に前記■〜■と同
等の効用があることを、研究を通して６”ｌ ｉｙ２し
た。The next question is whether Reishi mushrooms have the same benefits as hops. Pots placed in buildings are said to have the following benefits: ■Adds a unique aroma and refreshing bitterness to beer. ■Suppresses the growth of harmful bacteria and prevents beer from spoiling. ■Improve beer foam. ■ Precipitates and separates excess protein from wort to clarify beer. Through research, the present inventor has found that Reishi mushroom has the same effects as those described in (1) to (2) above.
■霊芝には、茸特有の芳香と爽快な苦味が具わっており
、これをホップの変わりに使用したところ、ホップを用
いたビールと同等の芳香と爽快な苦味が具わった個性の
あるビールが得られた。■霊芝は前記した通り抗菌作用
を持つものであり、これをホップの変わりに使用したと
ころ、有害雑菌の繁殖はなく、ビールの腐敗は見られな
かった。■霊芝をホップの変わりに用いたビールにおい
ても、泡立ち効果が認められた。その理由は定かではな
いが、多分ホップに含有するイソツムロンと同様な物質
が霊芝に含有されており、これが大麦に含有されている
気泡質蛋白質と結合して、泡立ちが生ずるものと考えら
れる。■本発明に係るビールにおいても、清澄したもの
である。つまり、霊芝にもビールを清澄させる効用があ
ることが認められた。その理由は定がではないが、霊芝
中の各種酵素が麦芽汁中の余分の蛋白質を分解、結合、
沈殿、分離させたためと考えられる。■ Reishi mushrooms have the unique aroma and refreshing bitterness of mushrooms, and when used in place of hops, it has the same aroma and refreshing bitterness as a beer made with hops, creating a unique product with the same aroma and refreshing bitterness. Got beer. ■As mentioned above, Reishi has antibacterial properties, and when it was used in place of hops, there was no growth of harmful bacteria and no spoilage of the beer was observed. ■ Foaming effects were also observed in beer using Reishi mushrooms instead of hops. The reason for this is not clear, but it is thought that Reishi mushroom contains a substance similar to the isotumurone contained in hops, which combines with the cellular protein contained in barley to produce foam. ■The beer according to the present invention is also clear. In other words, it was recognized that Reishi mushrooms also have the effect of clarifying beer. The reason for this is unclear, but various enzymes in Reishi break down and bind excess proteins in the wort.
This is thought to be due to precipitation and separation.
更に、霊芝には、ポンプの持つ前記■〜■の効用と同等
の効用の外に、食欲を増進させるという効用もある。こ
れは霊芝自身の有する排泄作用によるものと思われる。Furthermore, in addition to the effects of pumps that are equivalent to the above-mentioned effects (1) to (3), reishi also has the effect of increasing appetite. This seems to be due to the excretory action of Reishi itself.
霊芝の使用は、ホップの使用に準じて行えばよい。従っ
て、その利用形態はホップと同じように破砕物として用
いればよいが、霊芝を沸騰水中で煮沸して得た抽出液を
用いてもよい。また、その使用量もポツプと同じ程度で
よい。霊芝を破砕物として用いる場合、麦芽汁１リット
ル当り２〜３０ｇを使用すればよい。これよりも少ない
ときには前記した各種効用が劣り、一方これより多すぎ
ると苦味が強くなりすぎるからである。Reishi mushrooms can be used in the same manner as hops. Therefore, it can be used as a crushed product in the same way as hops, but an extract obtained by boiling Reishi in boiling water may also be used. Moreover, the amount used may be the same as that of a pop. When using crushed Ganoderma, 2 to 30 g may be used per liter of wort. If the amount is less than this, the various effects mentioned above will be inferior, while if it is more than this, the bitterness will become too strong.
次に、本発明に係るビールの製造方法であるが、通常の
ビールの製法に準じて行えばよい。即ち、大麦に湿気を
与えて発芽させ、これを砂煙し、次いで水を加えて麦芽
汁を得る。これに霊芝の破砕物を加えて煮沸する。冷却
後ビール酵母を加えて発酵させる。１〜３ケ月程度、０
°Ｃ近（に貯蔵して瓶詰して生ビールとする。さらに、
瓶詰したものを加熱殺菌してラガービールとする。Next, the beer manufacturing method according to the present invention may be carried out according to a normal beer manufacturing method. That is, barley is moistened and germinated, then sanded, and then water is added to obtain wort. Add crushed Reishi mushrooms to this and boil. After cooling, add beer yeast and ferment. About 1-3 months, 0
It is stored at near °C and bottled to make draft beer.Furthermore,
Bottled beer is heated and sterilized to produce lager beer.
本発明は、以上の如き構成を採るから、次の効果を得る
ことができる。即ち、本発明によれば、霊芝がホップと
同等の効用を示すので、ホップを用いたビールと基本的
には同等の品質を持つビルを得ることができる。これに
加えて、ホップとは異なる茸特有の芳香を持つ新たなる
味のビールを得ることができる。さらに、本発明によっ
て得られるビールは、食欲を増進させる効果をも合わせ
持つものである。Since the present invention adopts the above configuration, the following effects can be obtained. That is, according to the present invention, since reishi exhibits the same efficacy as hops, it is possible to obtain a beer that has basically the same quality as beer using hops. In addition to this, it is possible to obtain a beer with a new taste that has the unique aroma of mushrooms, which is different from that of hops. Furthermore, the beer obtained by the present invention also has the effect of increasing appetite.
Claims (1)
を用いたことを特徴とするビールの製造方法。(1) A method for producing beer, characterized in that Reishi mushroom is used instead of hops.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63247619A JPH0297373A (en) | 1988-09-30 | 1988-09-30 | Production of beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63247619A JPH0297373A (en) | 1988-09-30 | 1988-09-30 | Production of beer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0297373A true JPH0297373A (en) | 1990-04-09 |
| JPH043192B2 JPH043192B2 (en) | 1992-01-22 |
Family
ID=17166204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63247619A Granted JPH0297373A (en) | 1988-09-30 | 1988-09-30 | Production of beer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0297373A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1067178A1 (en) * | 1999-07-06 | 2001-01-10 | Lan Tsai-Wang | Formula for the production of beer from ganoderma |
| WO2008004900A1 (en) * | 2006-07-05 | 2008-01-10 | Photonz Corporation Limited | Production of ultrapure epa and polar lipids from largely heterotrophic culture |
| JP2018126079A (en) * | 2017-02-07 | 2018-08-16 | サントリーホールディングス株式会社 | Beer taste beverage and method for producing the same |
-
1988
- 1988-09-30 JP JP63247619A patent/JPH0297373A/en active Granted
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1067178A1 (en) * | 1999-07-06 | 2001-01-10 | Lan Tsai-Wang | Formula for the production of beer from ganoderma |
| WO2008004900A1 (en) * | 2006-07-05 | 2008-01-10 | Photonz Corporation Limited | Production of ultrapure epa and polar lipids from largely heterotrophic culture |
| AU2007270135B2 (en) * | 2006-07-05 | 2013-06-20 | Fermentalg | Production of ultrapure EPA and polar lipids from largely heterotrophic culture |
| AU2007270135B9 (en) * | 2006-07-05 | 2013-06-27 | Fermentalg | Production of ultrapure EPA and polar lipids from largely heterotrophic culture |
| JP2018126079A (en) * | 2017-02-07 | 2018-08-16 | サントリーホールディングス株式会社 | Beer taste beverage and method for producing the same |
| JP2022000061A (en) * | 2017-02-07 | 2022-01-04 | サントリーホールディングス株式会社 | Beer taste beverage and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH043192B2 (en) | 1992-01-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1173382A (en) | Neutral tasting alcoholic beverage | |
| KR101872416B1 (en) | Unfermented beer-taste beverage and manufacturing method therefor | |
| KR101444229B1 (en) | A Traditional Grain Wine Forming Bubble and Manufacturing Method Thereof | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| US20080193592A1 (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN102703275A (en) | Preparation technology for calcium fruit icewine | |
| JPH0440883A (en) | Production of yeast-containing sake containing fermentation gas | |
| JPH0297373A (en) | Production of beer | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| JPH0685709B2 (en) | Method for producing sake with low alcohol concentration | |
| JPH11290064A (en) | Malt, and food and drink using malt | |
| CN113403170A (en) | Rice-sauce flavor liquor and preparation method thereof | |
| JP2013176327A (en) | Malt beverage, flavor improver, and method related to them | |
| JPH10191955A (en) | Production of persimmon wine | |
| JPS59166076A (en) | Brewed liquor having low alcoholic content | |
| JPH06303959A (en) | Production of new foaming sake (rice wine) similar to beer | |
| KR102330541B1 (en) | Manufacturing method of rice wine containing Lentinula edodes and Sparasis crispa or the rice wine by the method | |
| JP7366138B2 (en) | Composition for food and drink and its manufacturing method | |
| JP3742391B2 (en) | Non-alcoholic beer manufacturing method | |
| JP7428715B2 (en) | Composition for food and drink | |
| CN102634438A (en) | Membrane treatment method for accelerating ageing of rice wine | |
| CN107815374A (en) | A kind of brewing method of red bayberry ligueur | |
| JP4530398B2 (en) | Sake and its production method | |
| KR100509166B1 (en) | A foaming liquor with the taste of beer using roasted rice flour and roasted barley and preparation method thereof | |
| CN113881528A (en) | Edible fungus wine and preparation method thereof |