JPH0734732B2 - Manufacturing method of deer mushroom - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for producing liquor liquor liquor containing an extract of liquor mushroom.

[Conventional technology]

Every spring, old horns of male deer horns fall off, and then new larvae with soft skin cover grow. This larval horn is called velvet horn or mushroom horn, and the horn becomes ossified and peels off as it grows.

In ancient times, oriental medicine, the deer antler or red deer cut into velvet, treated with hot water and dried is called deer mushroom, which is used as a tonic and a fatigue remedy. Also, in modern medicine, a large amount of vasodilation, blood pressure lowering action, or a small amount of contraceptive enhancement of cardiac contractile force and blood pressure increasing action is observed, and oxygen consumption of rat brain, liver, kidney, etc. is remarkable. Increase,
It is recognized to promote physical activity and promote healing of wounds.

As a way of taking deer mushrooms in Oriental medicine, this is a pill,
It is usually taken by mouth as a powdered medicine, a decoction, etc., but there is also known a method of immersing a deer mushroom in sake and taking it as a deer mushroom.

[Problems to be solved by the invention]

The conventional liquor liquor is extremely difficult to take due to the odor and taste peculiar to liquor mushroom, and despite its medicinal effect, it has hardly been used as liquor liquor. In addition, the conventional method of producing shikatake liquor is simply immersing the shikatake in alcoholic beverages such as shochu, and since it is not enough to extract the medicinal component, many parts are discarded without being effectively used, and the utilization efficiency of the medicinal component is high. It had the drawback of being low.

In view of the drawbacks of the conventional method for producing shiitake liquor, the present invention has no odor and unpleasant taste peculiar to shiitake mushroom, and is intended to provide a method for producing shiitake liquor that is easy to drink, and further contains almost no active ingredient of shiitake mushroom. The purpose of the present invention is to provide a method for producing shikatake liquor that can be fully utilized.

[Means for solving problems]

In order to achieve the above-mentioned object, the present inventor has conducted extensive studies, and extracts deer mushrooms with ethyl alcohol or an extract containing ethyl alcohol, and mixes the obtained deer mushroom extract with sake such as sake to age. By doing so, it is possible to reduce the peculiar odor and unpleasant taste of liquor liquor, and by adding an alcohol extract of a medicinal plant to it, it is possible to obtain liquor liquor that is extremely easy to drink. It was found that the active ingredient in antler mushrooms can be almost completely extracted by repeating extraction a plurality of times using a new extract when extracting with ethyl alcohol or the like, and has completed the present invention.

That is, the present invention immerses a deer antler in an extract containing ethyl alcohol to obtain a deer antler extract, and a brewer's liquor such as sake, a distilled liquor such as shochu, or a raw liquor composed of mixed liquor. The gist is a method for producing shikatake liquor, which comprises a step of mixing extract liquids and aging the obtained liquid for a certain period of time.

The deer antler used in the present invention is not only a deer, a red deer, but also a sika deer, a sika deer, a sika deer, a deer subfamily including a deer subgenus such as Tsushimadeka, a subfamily Subfamily, white-tailed deer, elk subfamily, reindeer subfamily and the like. The cut velvet of a deer animal is used raw, dried, or frozen. These deer mushrooms are used after being finely cut or ground. At this time, it may be steamed and used.

The liquid used for the extraction of antler mushrooms is ethyl alcohol or an aqueous solution of ethyl alcohol, distilled liquor having a strong alcohol concentration, etc., and a liquid having an alcohol content of 15% by volume or more is preferably used.

In order to sufficiently extract and utilize the active ingredient in antler, it is preferable to repeat extraction with a new extract and use the extracts together. At this time, the alcohol concentration of the extract is gradually decreased, extraction is performed with a liquid having a high water content, and finally the extract is extracted with a high alcohol concentration,
Almost all the active ingredients in antler can be extracted.

The liquor used in the liquor liquor of the present invention may be sake, brewed liquor such as grape liquor, distilled liquor such as shochu, whiskey, brande and other spirits, mixed liquor, etc., but liquor liquor is obtained by aging after adding liquor extract. It is most preferable to use sake to improve the odor and taste.

There is no particular limitation on the amount of the deer antler extract added to alcoholic beverages,
1 to 20 g is preferable, and 2 to 5 g is more preferable, in terms of dry deer mushroom per 1 deer mushroom.

At the same time as or slightly before or after adding the deer antler extract to alcoholic beverages, the extract of herbs and herbs such as thixo, mube, akebi, cod, kuromoji, nanbaiguisel, tsuzarafuji, mugwort, salamander, honeysuckle, akumi etc. is aged. The taste and aroma of the later shikatake liquor becomes even more mellow,
It becomes easier to drink and the medicinal effect of the herb can be expected.

For the extraction of these herbs, ethyl alcohol or an ethyl alcohol-containing liquid is used as in the case of the extraction of antler,
Shochu and other distilled spirits and spirits can be used.

In the case of using turmeric as the above medicinal herb, it is preferable to use turret extract corresponding to 5 to 100 g, and more preferably 10 to 35 g of turret per 1 shikatake liquor.

During the leaching of antler and herbs, lactic acid and other acids can be added to the extraction liquid to aid extraction.

The liquor of the present invention includes an acid such as lactic acid before or after aging,
The flavor can be adjusted by adding flavors, glucose, sugars such as starch syrup, alcohol, water and the like.

〔Example〕

Example 1 a) Extraction process of shiitake mushrooms 15 kg of dried shiitake mushrooms were immersed in spirits 60 having an alcohol content (volume%) of 60 ° and left at room temperature (about 20 ° C) for 27 days. During that time, the solution was stirred once a day. When the antler was separated, an extract 50 of antler that had an extremely strong aroma was obtained. The alcohol content of the extract was 60 °.

Next, after adding the spirits 40 of 60 degree alcohol 40 and water 20 to the deer antler separated in the first extraction and letting it stand at room temperature for 23 days, after deer antler was separated, the deer antler extract with a strong aroma 57
was gotten. The alcohol content of this second extract was 40 °.

After the second extraction, the spirit 30 with an alcohol content of 60 ° and water 20 were further added to the deer antler and allowed to stand in brown for 101 days, and then the deer antler was separated to obtain an extract 43 of antler antler.
The alcohol content of the extract was 36 °.

3rd extraction Deer mushrooms with spirits of 60 ° Spirits 20
After the mixture was added and allowed to stand at room temperature for 9 days, the deer antler was pulled up to obtain an extract 33 of antler antler that had a light flavor but still had a taste. The alcohol content of the extract was 20 °. During each of the above extractions, the liquid in which the antler was soaked was stirred once a day and allowed to stand.

Combine the above 1st to 4th extracts and
An extract 183 of antler mushroom at 45.7 ° was obtained.

This deer mushroom extract 12.2 corresponds to 1 kg of dried deer mushroom.

b) Extraction process of Thysanulium japonica (Oomu, buckthorn family, ripe nuts of jujube are collected and dried in the sun. They have sweetness and are used as a herbal medicine.) 50 kg of spirits with an alcohol content of 60 ° After immersing in a mixture of 140 and 140 of water and leaving it for 9 days, the turmeric was separated.

After the first extraction, add 60% spirits 26 to water 60
Was added, and the mixture was allowed to stand for 9 days to separate turmeric. The first and second extraction liquids were combined to obtain 260 Thion extract. The alcohol content of this extract was 27 °. This 5.2 g of turmeric extract corresponds to 1 kg of turmeric.

c) Shikatake liquor preparation process: Second-grade sake with an alcohol content of 15 ° and a Sake content of -1.0, 180 of the above-mentioned shiitake extract 12.6 (corresponding to 1.03 kg of dried shiitake mushroom), taniso extract 31.5 (corresponding to 6.06 kg of taiso), water 36 Were mixed to obtain a mixed solution of 247.5, and the mixture was left at room temperature.

Two days later, a part of the mixed solution was taken and subjected to a sensory taste test, but the tastes were not yet dissolved and the ripening was insufficient.

After the above-mentioned charged liquid was left for another 4 days, a sensory test was conducted again. As a result, the taste and aroma became mellow and mild, the strong odor and taste of deer mushrooms were suppressed, and aging was progressing. The prepared solution had an alcohol content of 14.0 °, a sake content of +2.0, and an acidity of 1.3.

After being aged for another 33 days at room temperature (39 days in total) and aged, the organoleptic test revealed that the taste and aroma were well mellow, and the aging was sufficient.

As a result of a sensory test by taking a part of the charged liquid after the aging and adding lactic acid to prepare samples having acidities of 1.2, 1.3, 1.4, 1.5, 3.0 and 3.5, an acidity of about 1.4 is most preferable.

In addition, sugar solution for brewing was added to this solution to adjust the degree of sake, and samples of sake degree -1, 0, +1, +2, +3 were prepared, and as a result of a sensory test, the results were for men and middle-aged or older. Sake degree +1 to +2 was preferred for women, and sake degree 0 to -1 was preferred for young women.

Example 2 In the preparation process of the deer liquor sake of Example 1, the same sake 180
The same deer mushroom extract 12.6 (corresponding to 1.03 kg deer mushroom), 50.0 tern extract (corresponding to 9.61 kg turmeric) and 73 water were mixed to obtain a mixture of 315.6, which was left at room temperature.

When left for 1 day and analyzed, the alcohol content was 13.6 ° and the acidity was
It was 1.1 and the degree of sake was +1.0.

After leaving this feed solution for another day, add lactic acid,
The acidity was adjusted to 1.4.

The prepared liquid was left to stand at room temperature for another 7 days, and a sensory test was conducted. As a result, the taste became familiar and it became considerably easy to drink.

After leaving this liquid for another 34 days (43 days in total),
The taste and aroma were well conditioned and mellow, and the aging was sufficient.

Example 3 In the process of preparing the shikatake liquor of Example 1, the same sake 180
The same antler extract 10 (corresponding to 0.82 kg of antler), 40 extract of Tasso (corresponding to 7.69 kg of Tasso) and 53 of water were mixed to obtain a mixture of 283 and left at room temperature. After the solution was left standing for 1 day, it was analyzed. As a result, the alcohol content was 14.0 °, the sake content +1.0, and the acidity 1.1.

After standing for another day, lactic acid was added to adjust the acidity to 1.4.
The prepared liquid was allowed to stand at room temperature for 6 days, and then 100 water was added to adjust the alcohol content to 13.8. Sake degree is +1.
The acidity was 0 and 1.4. As a result of sensory test of this deer mushroom,
The taste was well balanced, easy to drink and had a mellow taste.

Example 4 In the preparation process of the deer liquor sake of Example 1, the same sake 180
The same deer mushroom extract 8.0 (corresponding to 0.66 kg of deer mushrooms), thixium extract 30 (corresponding to 5.77 kg of deer mushrooms), and water 53 were mixed to obtain a mixture of 283 and left at room temperature. After leaving this liquid for one day, it was analyzed and as a result, the alcohol content was 15.2 °, the sake content +0.5, and the acidity 1.1.

After standing for another day, lactic acid was added to adjust the acidity to 1.4.
The prepared liquid was allowed to stand at room temperature for 6 days, and then water 20 was added to adjust the alcohol content to 13.8. Sake degree is +0.
5, the acidity was 1.35.

Furthermore, after leaving this prepared liquid for 9 days, add it to the deer mushroom extract
2.0 and turmeric extract 2.0 were added and left for 32 days. As a result of analyzing this charged liquid, the alcohol content is 13.8 °,
The acidity was 1.3 and the sake degree was +0.5. As a result of a sensory test of this deer liquor liquor, the taste was well balanced and it was easy to drink and exhibited a mellow taste.

Example 5 a) Extraction process of antler mushroom 15 kg of dried antler mushroom is used as spirits 128 having an alcohol content of 95 °.
It was immersed in a mixed solution of water 72 and left at room temperature for 60 days. When the antler was separated, an extract of antler that had an extremely strong aroma was obtained.

b) Extraction process of herbs In 25% by volume of alcoholic aqueous solution 40, 1 kg each of Mube, Akebi, Cod, Kuromoji, Nambaixel, Tsutsuruji, Murine Mochi, Salamander, Honeysuckle, Akigumi, total 1
0 kg was dipped, left for 30 days and filtered.

c) Shikatake liquor preparation process 60 sake with an alcohol content of 19 ° was added to Shikatake extract 6.0, powdered starch syrup 9 kg, and lactic acid obtained in the Shikatake extraction process of this example.
120 g was added and aged for 30 days. The scent of this deer mushroom had disappeared considerably, making it easier to drink.

The herb extract obtained in the above-mentioned herb extraction step in this deer liquor
5.5 was added and the mixture was aged for another 30 days.

The obtained shikatake liquor had a medicinal herb scent, had no odor of shikatake mushrooms, and was mellow and easy to drink.

〔The invention's effect〕

According to the method for producing liquor liquor of the present invention, by adding liquor extract to a liquor such as sake and aging for a certain period of time, the odor and taste peculiar to liquor mushrooms are mitigated, making it easier to drink. . Furthermore, by adding an extract of a herb such as Thyrus agar and aging it in the step of preparing the shikatake liquor, the odor of the shikatake mushroom will be accustomed more quickly and the aging will proceed, and a mellow kashatake liquor that is liked by everyone can be obtained.

By extracting the deer mushrooms several times with a new extract when extracting the deer mushroom wine, the active ingredients in the deer mushrooms can be used almost completely.

The shikatake liquor obtained by the production method of the present invention is not only used for drinking as it is, but by adding it to Western sweets such as steamed bun, castella, sponge cake and the like, sweets with a mellow taste and nourishment are obtained. It can also be used by adding it to other processed foods.

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Claims (5)

[Claims] 1. A deer mushroom extraction step of immersing deer mushrooms in an extract containing ethyl alcohol to obtain an extract of deer mushrooms, and a liquor such as sake, distilled liquor such as shochu or mixed liquor, A method for producing shikatake liquor, which comprises the steps of mixing an extract and aging the resulting mixture for a certain period of time. 2. A herb obtained by extracting a herb with an alcohol-containing extract at the same time as the deer mushroom extract in the brewing liquor or distilled liquor, or after a certain aging period after adding the deer mushroom extract in the charging step. The method for producing shikatake liquor according to claim 1, wherein the extract is added and aged for a certain period of time. 3. The method for producing shikatake liquor according to claim 2, wherein sake is used as the raw material liquor, and turmeric is used as the medicinal herb. 4. The liquor liquor according to claim 3, wherein an acid such as lactic acid and a saccharide are added to the charging liquid in the charging step to adjust the acidity to 1.3 to 1.5 and the sake degree to -1.0 to +2.0. Manufacturing method. 5. The deer liquor liquor according to claim 1 to 4, wherein the same deer liquor is extracted a plurality of times using an extract containing fresh ethyl alcohol in the deer liquor extraction step, and the extracts are used together. Manufacturing method.