JPH0316110B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field This invention involves soaking matsutake mushrooms, which are known to have a particularly elegant aroma, in water for splitting water in the water splitting process that is carried out to adjust sake to a standard alcohol content. This invention relates to a method for producing matsutake sake (liqueur sake) characterized by adding a matsutake extract exudate obtained by exuding the matsutake mushroom extract to unprocessed sake to adjust the alcohol content to a standard. BACKGROUND ART In recent years, as research into the medicinal effects of mushrooms, which are microbial foods, has progressed, some types of mushrooms have been found to have vitamin-enriching, cholesterol-lowering, and
It has been revealed that the mushrooms have excellent medicinal effects such as antitumor effects, and based on these confirmations, the above mushrooms are soaked in sake to exude the extract of the mushrooms, which is meaningful as a medicinal sake. Various types of alcoholic beverages began to be produced. On the other hand, several proposals have already been made regarding methods for producing alcoholic beverages using mushrooms, such as JP-B No. 59-13185 ``Method for producing alcoholic beverages using mushrooms, etc.'', JP-A No. 62-65677;
No. ``Method for producing alcoholic beverages using mushrooms'' and
Special Publication No. 57-5509 ``Method for producing alcoholic beverages'' etc. That is, in Japanese Patent Publication No. 59-13185, alcoholic beverages are produced by using dried mushrooms, extracting the components of the mushrooms, and fermenting them as raw materials, and Japanese Patent Publication No. 62-65677 , was created with the purpose of solving some of the problems of Special Publication No. 59-13185, and the raw material is a mixture of extracted ingredients of dried mushrooms and extracted plum fruit ingredients. First, alcoholic beverages were produced by fermentation. On the other hand, in Japanese Patent Publication No. 57-5509, mushrooms of the genus Stonecrop, which are said to have a particularly antitumor effect among mushrooms, are used, and the mushrooms are immersed in a liquid consisting of alcohol, sugar, and water. This was a method for producing an alcoholic beverage by adding and mixing the alcoholic liquid obtained by decocting the above-mentioned mushrooms with water, or the infusion liquid obtained by decocting and boiling the above-mentioned mushrooms into a stock solution of plum wine. that's all,
In these manufacturing methods, as described in part in the specifications, the mushroom odor of the mushrooms is eliminated and the extracts (especially medicinal ingredients) contained in the mushrooms are added to a specific liquid. The idea is to ferment the exuded material as a raw material or blend it with another alcoholic beverage. In addition, in these production methods, spoilage of mushrooms is unlikely to be a problem, but mushrooms (for example, matsutake mushrooms) are added to the above-mentioned sake, which has been widely enjoyed by Japanese people since ancient times. When mushroom sake is made by steeping the mushrooms to exude their extract, it is often seen that the mushrooms put into the sake spoil while being left at room temperature after being sealed in a container such as a bottle. There was a problem with being exposed. Therefore, the present inventor has developed a method for producing mushroom sake that solves the above-mentioned problems by selecting matsutake mushrooms, which are known to have a particularly elegant aroma among mushrooms. According to No. 214174 "Method for producing matsutake sake" and "Method for manufacturing matsutake sake" submitted on November 4, 1986, matsutake mushrooms are immersed in sake in a container such as a bottle, sealed, and the extract of matsutake mushrooms is extracted. Discloses a method for producing matsutake sake in which the matsutake mushrooms in the sake do not rot even when left at room temperature for a long period of time in order to exude the matsutake mushrooms, and still emit an elegant aroma unique to matsutake mushrooms. . In other words, in JP-A-63-214174 ``Method for producing matsutake sake'', raw matsutake mushrooms are sealed and instantly heated to temperatures below -10℃ in order to suppress the sterilization activities contained in raw matsutake mushrooms. The above problem was solved by freezing and sterilizing it at a low temperature for at least 10 days, then gradually thawing it back to room temperature, and immediately immersing it in sake to prevent contamination with bacteria. On the other hand, according to the "Method for producing matsutake sake" submitted on November 4, 1988, matsutake mushrooms are immersed in raw sake in a container and sterilized by heating at 95℃ for 5 minutes or more. In addition to sterilizing the bacteria contained in raw matsutake mushrooms and solving the above problems,
The object of the present invention was to provide a method for producing matsutake sake with a high leaching rate of matsutake extract using a simple device. Problems to be Solved by the Invention As mentioned above, in the invention already disclosed by the present inventor, raw matsutake mushrooms are sterilized by specific means, and the extract of the matsutake mushrooms is exuded into sake, Although the elegant aroma unique to matsutake mushrooms is also transferred, the present inventor has conducted extensive research and has arrived at a novel method for producing matsutake mushroom wine. Means for Solving the Problems Therefore, the method for producing matsutake sake according to the present invention has the following configuration. That is, in the water splitting process that is performed to adjust the alcohol content of sake to the standard, matsutake mushrooms, which are known to have a particularly elegant aroma, are sterilized and then soaked in water for water splitting.
Either the matsutake mushroom extract is leached out, or the matsutake mushrooms are directly immersed in water for sterilization, and the matsutake mushrooms are sterilized and the matsutake mushroom extract is exuded. In addition, the matsutake mushroom extract exudate is added to the sake base alone or together with water for dilution to adjust the alcohol content of the whole to the standard alcohol content, and the separated matsutake mushrooms are inserted into the mouth of a container such as a bottle ( At this time, the tissue structure of the matsutake mushroom has changed and it has become spongy, so it can be inserted through the narrow bottle mouth without the cap and stem separating, and it will then return to its original shape. ), the matsutake mushroom sake adjusted to the standard alcohol content as described above is heat sterilized as a hot sake at 60°C to 65°C in the same way as the normal sterilization method in sake production, and then heated in the above bottle. Matsutake sake (liqueur sake) is produced by pouring this into a similar container and then sealing it with a crown or the like to prevent contamination with bacteria. In addition, the above-mentioned sterilization treatment of matsutake mushrooms involves freezing and sterilization of raw matsutake mushrooms in a sealed container at a low temperature of -10℃ or less for 10 days or more. Matsutake mushrooms are directly immersed in diluted water, sterilized by heating at 95℃ for 5 minutes or more, and then rapidly cooled to below 15℃. Furthermore, as described above, the matsutake mushrooms separated from the matsutake extract exudate after matsutake extract exudation are limited to being inserted into a container such as a bottle into which matsutake sake (hot sake) is injected in advance as described above. Even if it is inserted after injecting matsutake sake (hot sake) without changing the gist of the present invention. Function As mentioned above, the matsutake mushrooms used in the present invention are sterilized, and in the case of raw matsutake mushrooms, the bacteria contained therein remain relatively active for a certain period of time after being collected. Because it continues its activity, it is placed in a liquid with an alcohol concentration similar to that of Japanese sake (the higher the alcohol concentration, the greater the ability to inhibit cell division of bacteria, etc.).
In this case, the activities of the bacteria, etc. cannot be completely suppressed, and the matsutake mushrooms immersed in the liquid may rot. Therefore, it is necessary to sterilize the matsutake mushrooms, for example,
In heat sterilization, when sterilization is performed in steam at a temperature of 100°C or higher, there is a drawback that the matsutake mushroom extract and aroma are considerably lost. It is not suitable for producing matsutake sake with On the other hand, in freeze sterilization, it is already known that in order to obtain a high sterilization effect, the best method is to repeat intermittent freezing and thawing. It was found that the exudation of the extract component and the loss of aroma were quite large, so it was judged to be unsuitable for the present invention. Furthermore, in freeze sterilization, it has become clear that the form of water contained in the cells of the frozen object differs depending on the freezing speed, and when cooling gradually, water crystals form within the cells. This precipitates and destroys the cell structure, which sterilizes bacteria, etc. However, when rapidly cooled, the water in the cells does not precipitate water crystals. To,
Since it becomes a glass-like solid, it is said that destruction of cell structure does not occur, and therefore, it is generally considered to have a weak bactericidal effect. However, according to what was discovered in the freezing and sterilization of matsutake mushrooms according to the present invention, in order to commercialize the production of matsutake sake, the machinery and equipment used to freeze and preserve large quantities of matsutake mushrooms instantly Even if raw matsutake mushrooms are exposed to temperatures below 10℃, the matsutake mushrooms have a kind of heat-retaining tissue structure, so the water in the cells will gradually cool down and water crystals will precipitate inside the cells. It has become clear that a sufficient bactericidal effect can be obtained because the cell structure is destroyed. Based on the above-mentioned effects and advantages and disadvantages, in the sterilization treatment of matsutake mushrooms in the present invention, as described above, raw matsutake mushrooms are directly immersed in water for splitting water and then heat sterilized at 95°C for 5 minutes or more. After that, either rapidly cool the mushrooms to below 15 degrees Celsius, or seal the raw matsutake mushrooms and store them at a low temperature of -10 degrees Celsius or below for 10 minutes.
A method of freezing and sterilizing the matsutake mushrooms for at least one day was selected, and the matsutake mushrooms treated in this manner are capable of exuding the extract and aroma components of the matsutake mushrooms well into the water for diluting water. EXAMPLES Hereinafter, the present invention will be further explained in detail based on examples. Therefore, in the manufacturing method of matsutake sake,
The following experiment was conducted. Example 1 In order to adjust the alcohol content of unprocessed sake to the standard alcohol content of grade 2 sake, water was added according to a conventional method. In other words, 1,367 ml of unprocessed sake (alcohol content: 20.4%) is added with 433 ml of water for splitting water (sake content +0.1, PH 6.48) to produce 1,800 ml of second grade sake (alcohol content: 15.5%).
I got it. In addition, the component analysis tables of the above-mentioned sake unprocessed sake and the obtained second grade sake are shown in Tables 1 and 2, respectively. The component analysis method used in this case was the one prescribed by the National Tax Agency.

【table】

[Table] Example 2 20g of raw matsutake mushrooms were immersed in 433ml of water for splitting water (sake content +1.0, PH6.48), heat sterilized at 95°C for 5 minutes, and then rapidly cooled to below 15°C. 433 ml of matsutake extract exudate A was obtained, and the matsutake mushroom was partially separated from the matsutake extract exudate A. Next, add matsutake extract exudate to 1367 ml of refined sake (as per the ingredient analysis in Table 1).
Matsutake sake A (alcohol content: 15.5
%) 1800ml was obtained. Furthermore, insert the matsutake mushrooms into a container such as a 1.8-sized bottle through the narrow bottle opening without separating the cap and stem, heat the matsutake sake A to 62℃, heat sterilize it, and heat it to the above-mentioned 1.8-sized bottle. The tube was injected into the tube and immediately sealed with a crown to prevent contamination by bacteria. In addition, the component analysis tables of the matsutake extract exudate A and matsutake sake A are shown in Tables 3 and 4, respectively. Furthermore, Matsutake Sake B was obtained by leaving the Matsutake Sake A at room temperature for 20 days, and its component analysis table is shown in Table 5.

【table】

【table】

【table】

[Table] Example 3 10g of raw matsutake mushrooms were immersed in 200ml of water for dilution (sake content +1.0, PH6.48), heat sterilized at 95°C for 5 minutes, and then rapidly cooled to 15°C or below. extract exudate
Obtained 200ml of C. Next, for 1367 ml of unprocessed sake (according to the component analysis in Table 1), 200 ml of the above matsutake extract exudate C and water for dilution (sake level +1.0, PH6.48)
Matsutake Sake C (alcohol content: 15.5%) with 233ml added and diluted to the standard alcohol content of grade 2 sake
Obtained 1800ml. In addition, the component analysis tables of the matsutake extract exudate C and matsutake sake C are shown in Table 6 and Table 7, respectively. The component analysis method used in this case was the one prescribed by the National Tax Agency.

【table】

[Table] Example 4 10g of raw matsutake mushrooms were sealed and sterilized by freezing at -10℃ for 10 days, then gradually returned to room temperature (24℃), and water for dilution (sake level +1.0, PH6.48 ) for 10 days at room temperature (24°C) to obtain 200 ml of Matsutake mushroom extract exudate D. Next, for 1367 ml of sake unblended sake (as per the component analysis in Table 1), add 200 ml of the above matsutake extract exudate D and diluted water (sake level + 1.0, PH
6.48) Matsutake Sake D (alcohol content: 15.5
%) 1800ml was obtained. In addition, the component analysis tables of the above matsutake extract exudate D and matsutake mushroom sake D are shown in Table 8.
It is shown in Table and Table 9. The component analysis method used in this case was the one prescribed by the National Tax Agency.

【table】

[Table] Matsutake mushroom sake A obtained in Examples 2 to 4
When I tasted ~D, I found that they were all matsutake sake with an elegant matsutake aroma, but when compared in terms of aroma strength, I found that matsutake sake D, which had undergone freezing treatment,
is the strongest, and when matsutake mushrooms are further soaked in matsutake sake, such as matsutake sake A, the amount of amino acids tends to increase slightly while left standing, but the maximum value
Since the amount was less than 1.0 ml, matsutake sake with an extremely smooth taste was obtained. Effects of the Invention The present invention is as described above, and the tissue structure of the matsutake mushroom according to the present invention changes during sterilization treatment and becomes spongy. It can be inserted through the narrow bottle mouth without separating the cap and stem, and has the effect of having high commercial value as a matsutake sake containing real matsutake mushrooms.
In addition, if a large amount of matsutake mushroom extract exudate is prepared by soaking matsutake mushrooms in dipping water as in the present invention, it is possible to easily produce superior matsutake mushroom extract by adding it to the sake base each time. It also has the effect of being able to produce alcohol. On the other hand, immersing matsutake mushrooms in sake and then heat sterilizing them is highly dangerous, and there are problems such as evaporation of the alcohol or aroma content in the sake and caramelization of the sugar in the sake. In the present invention, even in the case of heat sterilization treatment,
Since it is water for dilution, it is extremely safe and has the advantage that it can be easily heat sterilized.

Claims (1)

[Scope of Claims] 1. In the water splitting process performed to adjust the alcohol content of unprocessed sake to the standard alcohol content, raw matsutake mushrooms are soaked in water for water splitting and then heat sterilized at 95°C for 5 minutes or more,
Next, it is sterilized by rapid cooling to 15℃ or less, and the matsutake extract exudate obtained by exuding the matsutake extract is added to the original sake, either alone or with water for dilution, to achieve the standard alcohol content. A method for producing matsutake mushroom wine, which is characterized by adjusting the following: 2 In the water splitting process that is performed to adjust the alcohol content of sake to the standard, raw matsutake mushrooms are sealed and freeze-sterilized for at least 10 days at a low temperature of -10°C or less, and then soaked in water for water splitting. A method for producing matsutake sake, which comprises adding a matsutake extract exudate obtained by exuding the extract of the matsutake mushroom by crushing the matsutake mushroom, alone or together with water for dilution, to a standard alcoholic content. 3. Claim 1, characterized in that after exudation of matsutake extract, matsutake mushrooms are separated from the matsutake extract exudate and sealed in a container such as a bottle together with matsutake sake adjusted to a standard alcohol content. 2. The method for producing matsutake mushroom wine according to item 2 or item 2.