JPH043192B2 - - Google Patents
Info
- Publication number
- JPH043192B2 JPH043192B2 JP24761988A JP24761988A JPH043192B2 JP H043192 B2 JPH043192 B2 JP H043192B2 JP 24761988 A JP24761988 A JP 24761988A JP 24761988 A JP24761988 A JP 24761988A JP H043192 B2 JPH043192 B2 JP H043192B2
- Authority
- JP
- Japan
- Prior art keywords
- beer
- hops
- reishi
- 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.)
- Expired - Lifetime
Links
- 235000013405 beer Nutrition 0.000 claims description 33
- 240000008397 Ganoderma lucidum Species 0.000 claims description 26
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 26
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 25
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 4
- 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
- 235000019640 taste Nutrition 0.000 description 3
- 241000222336 Ganoderma Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000000034 method Methods 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
- 229930193815 Isohumulone Natural products 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
- 239000006260 foam Substances 0.000 description 1
- QARXXMMQVDCYGZ-UHFFFAOYSA-N isohumulone Chemical compound CC(C)CC(=O)C1=C(O)C(O)(C(=O)CC=C(C)C)C(CC=C(C)C)C1=O QARXXMMQVDCYGZ-UHFFFAOYSA-N 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000020007 pale lager Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 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)
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、ホツプに代えて霊
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 mushrooms in place of hops.
ビールは、大麦を発芽させ、これを糖化してホ
ツプを加えて煮沸し、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。このビー
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 sprouting barley, saccharifying it, adding hops to it, 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 beer is packaged in bottles or cans, and is classified into draft beer and lager beer depending on whether or not it is sterilized afterwards.
ビールの製造に際して用いられるホツプは、蔓
草の雌花の発育したものの未受精毬花である。当
初、ホツプは薬理効果を期待して使用されていた
が、1842年チエコスロバキアのビルゼン地方でホ
ツプをよく効かせたビールが造られ、これが好評
であつたことから、その後今日に至るまで、ビー
ルにホツプは欠かせないものとなつている。 The hops used in beer production are unfertilized cones of the female flowers of a vine. Initially, hops were used for their medicinal properties, but in 1842 in the Bilzen region of Czechoslovakia, a beer with a strong hop flavor was created, and it was so popular that beer has remained popular to this day. Hops have become indispensable.
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
ールも多様化の時代に入つており、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、十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、今日に至つている。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、霊芝がホツプ
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つたのである。
Since the inventor of the present invention established a method for artificially cultivating Reishi mushrooms more than ten 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、
ホツ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 provides a method for producing beer, including:
It is characterized by the use of reishi mushrooms instead of hops.
霊芝がホツプの代替品となり得るかどうかは、
霊芝がホツプと同じ効用を具備しているか否かに
よつて決定されるが、霊芝にはその前に確認を必
要とする事項があつた。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、ホツプ
の代替品として用いれば、ビール酵母菌を殺すの
ではないかと杞憂していたのである。ところが、
研究を通じて分かつたことは、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。 As for whether Reishi can be a substitute for hops,
The decision will depend on whether or not Reishi has the same effects as hops, but there are certain things that need to be confirmed regarding Reishi before that. In other words, since Reishi consists of mycelium with strong antibacterial properties, there was an unfounded fear that if used as a substitute for hops, it would kill brewer's yeast. However,
Surprisingly, what we discovered through our research is that
Reishi mushrooms have no antibacterial effect against fermenting bacteria.
そこで、次に問題になるのは、霊芝にホツプと
同じ効用があるのか否かということである。ビー
ルに入れられるホツプには、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、研究を通して確認し
た。霊芝には、茸特有の芳香と爽快な苦味が具
わつており、これをホツプの変わりに使用したと
ころ、ホツプを用いたビールと同等の芳香と爽快
な苦味が具わつ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、これをホツ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
つた。霊芝をホツ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、多分ホツプに含有するイソフム
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。その理由は定かではないが、
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、分解させたためと考えられる。 So, the next question is whether Reishi mushrooms have the same benefits as hops. Hops added to beer 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. Improves the foaming of beer.
The excess proteins in the wort are precipitated and separated to clarify the beer. The inventor of the present invention has confirmed through research that Reishi mushroom has the same effects as those mentioned above. Reishi mushrooms have the aroma and refreshing bitterness characteristic of mushrooms, and when used in place of hops, a unique beer with the same aroma and refreshing bitterness as beer made with hops was created. was gotten.
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. A foaming effect was 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 isohumulone found 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 is not certain, but
This is thought to be due to the various enzymes in Ganoderma decomposing, binding, precipitating, and decomposing excess proteins in the wort.
更に、霊芝には、ホツプの持つ前記〜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 hops that are equivalent to those listed above, 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、ホツプの使用に準じて行えばよ
い。従つて、その利用形態はホツプと同じように
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
使用量もホ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リツトル当り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 manner as hops, but an extract obtained by boiling Ganoderma in boiling water may also be used. Moreover, the amount used may be about the same as that of hops. When using crushed Reishi, 2 to 1 liter of wort
Just use 30g. 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、これを妙燥
し、次いで水を加えて麦芽汁を得る。これに霊芝
の破砕物を加えて者沸する。冷却後ビール酵母を
加えて発酵させる。１〜３ケ月程度、０℃近くに
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 dried, and then water is added to obtain wort. Add crushed Reishi mushrooms to this and boil. After cooling, add beer yeast and ferment. It is stored at around 0℃ for about 1 to 3 months and then bottled to make draft beer. The bottled beer is then 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、
霊芝がホツプと同等の効用を示すので、ホツプを
用いたビールと基本的には同等の品質を持つビー
ルを得ることができる。これに加えて、ホツプと
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、本発明によつて得
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 beer with basically the same quality as beer using hops. In addition to this, it is possible to obtain 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)
霊芝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 JPH0297373A (en) | 1990-04-09 |
| JPH043192B2 true 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) |
Families Citing this family (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 |
| EP2044208A4 (en) * | 2006-07-05 | 2012-02-22 | Photonz Corp Ltd | Production of ultrapure epa and polar lipids from largely heterotrophic culture |
| JP6960742B2 (en) * | 2017-02-07 | 2021-11-05 | サントリーホールディングス株式会社 | Beer-taste beverages and their manufacturing methods |
-
1988
- 1988-09-30 JP JP63247619A patent/JPH0297373A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0297373A (en) | 1990-04-09 |
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