JPH0812587A - Method for aggregating cow's milk into yogurt state with powder of fomes japonicus - Google Patents
Method for aggregating cow's milk into yogurt state with powder of fomes japonicusInfo
- Publication number
- JPH0812587A JPH0812587A JP6171708A JP17170894A JPH0812587A JP H0812587 A JPH0812587 A JP H0812587A JP 6171708 A JP6171708 A JP 6171708A JP 17170894 A JP17170894 A JP 17170894A JP H0812587 A JPH0812587 A JP H0812587A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- yogurt
- cow
- bitterness
- powder
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、霊芝の有効成分を牛乳
によってヨーグルト様に凝集することで、霊芝独特の苦
み、におい等を除去し、そのまま供食できるようにした
霊芝粉末による牛乳のヨーグルト様の凝集方法に関す
る。BACKGROUND OF THE INVENTION The present invention relates to a reishi powder which is capable of being eaten as it is by removing the bitterness, odor and the like peculiar to Reishi by agglomerating the active ingredients of Reishi into yogurt with milk. It relates to a yogurt-like aggregation method for milk.
【０００２】[0002]
【従来の技術】従来から、サルノコシカケ科に属するキ
ノコの一種で、マンネンダケと称される霊芝は、これを
供することで、血の流れが悪くなって滞っている▲お▼
血、血管中に異物が詰まることによる血栓等を駆除で
き、健胃、健脳、強壮、利尿等の効能があり、また、神
経衰弱、不眠、急・慢性肝炎、胃潰瘍、気管支炎、胃炎
等に著効があるとされている。これを供するには、煎じ
て飲む方法、霊芝酒として飲む方法、エキスの顆粒化ま
たは錠剤化したものを飲む方法等がある。2. Description of the Related Art Ganoderma lucidum, which is a kind of mushroom belonging to the family Asteraceae, has been used for a long time, and the blood flow has slowed down.
It can eliminate blood clots caused by foreign substances clogging blood and blood vessels, and has effects on stomach, brain, tonicity, diuresis, etc., and also nervous breakdown, insomnia, acute / chronic hepatitis, gastric ulcer, bronchitis, gastritis, etc. Is said to be very effective. To provide this, there are a method of decoction and drinking, a method of drinking as Reishi sake, a method of drinking granulated or tableted extract, and the like.
【０００３】ただ、この霊芝は、独特な苦味成分があ
り、粉末化したもの、煎じたもの等でも、その苦味成分
がそのまま残存されているために、これを供するにはそ
れらを我慢せざるを得ないものであった。これを解消す
べく、従来は、例えば特開昭５７−１５０３６２号公
報、特開昭５７−１８１６７１号公報、特開昭５７−１
８１６７６号公報、特開昭５７−１８６４７５号公報、
特開昭５９−４５８５６号公報、特開昭６０−１４９５
２８号公報等にあるように、粉粒、粉砕、加熱、煮沸、
乾燥、濃縮等によってエキス分を抽出したり、キノコ茶
として製造したりすることで、苦味成分を除去するもの
としている。[0003] However, this Reishi has a unique bitterness ingredient, and even if it is powdered, brewed, etc., the bitterness ingredient remains as it is. It was something I didn't get. In order to solve this, conventionally, for example, JP-A-57-150362, JP-A-57-181671, and JP-A-57-1 are disclosed.
No. 81676, Japanese Patent Application Laid-Open No. 57-186475,
JP-A-59-45856 and JP-A-60-1495.
28, etc., powder particles, crushing, heating, boiling,
The bitterness component is removed by extracting the extract by drying, concentrating, or the like, or by producing it as mushroom tea.
【０００４】[0004]
【発明が解決しようとする課題】ところが、こうした従
来の苦味成分の除去方法は、いずれも、高圧釜、圧力釜
等を使用した加熱、煮沸等の高温処理を必要とするか
ら、極めて面倒であり、手間も掛かるものであった。ま
た、従来は、粉末化されたものを飲むか、煮沸したもの
を飲むかするのみで、その供食形態も限定されたもので
あった。However, all of these conventional methods for removing bitterness components are extremely troublesome because they require high-temperature treatment such as heating and boiling using a high-pressure pot, a pressure pot or the like. However, it was troublesome. Further, conventionally, only the powdered one or the boiled one is drinkable, and the food supply form is limited.
【０００５】そこで、本発明は、叙上のような従来存し
た諸事情に鑑み創出されたもので、粉末化された霊芝を
牛乳に添加し、放置することで、霊芝の苦味を解消で
き、また、ヨーグルト状となって供食容易なものとで
き、霊芝中に含有されている有効成分を損なうことがな
く、これによる疾病その他の改善を図り、健康増進に役
立てることができる霊芝粉末による牛乳のヨーグルト様
の凝集方法を提供することを目的とする。Therefore, the present invention has been made in view of the various existing circumstances as described above. By adding powdered Reishi to milk and leaving it to stand, the bitterness of Reishi is eliminated. It is also a yogurt-like product that can be easily fed, does not impair the active ingredients contained in Reishi, and can contribute to the improvement of health by improving diseases and other diseases. It is an object of the present invention to provide a yogurt-like aggregation method of milk using turf powder.
【０００６】[0006]
【課題を解決するための手段】上述した目的を達成する
ため、本発明にあっては、粉末状の霊芝を牛乳に添加、
混和し、室温にて放置することを特徴とする。また、こ
うして得られた生成物を牛乳に添加し、室温にて放置す
ることを特徴とする。In order to achieve the above-mentioned object, in the present invention, powdered Reishi is added to milk,
Characterized by mixing and leaving at room temperature. The product thus obtained is added to milk and allowed to stand at room temperature.
【０００７】[0007]
【作用】本発明に係る霊芝粉末による牛乳のヨーグルト
様の凝集方法にあって、霊芝粉末が添加された牛乳中で
は、牛乳中の蛋白質成分が霊芝中に含有されている苦味
成分と何等かの化学的反応を生じ、苦味成分の苦味を解
消させる。また、この変化に伴ない蛋白質成分を凝集さ
せ、僅かな酸味を有するヨーグルト様の生成物を形成す
る。更に、このヨーグルト様の生成物の牛乳中への添
加、添加後の室温での放置は、その牛乳を同様にヨーグ
ルト様に変成させる。In a milk yogurt-like aggregation method using ganoderma lucidum powder according to the present invention, in milk to which ganoderma lucidum powder has been added, the protein component in milk is the bitterness component contained in ganoderma lucidum. It causes some chemical reaction to eliminate the bitterness of the bitterness component. In addition, the protein components are aggregated with this change to form a yogurt-like product having a slight sourness. Furthermore, the addition of this yogurt-like product into milk and the subsequent standing at room temperature after the addition also transforms the milk into a yogurt-like form.
【０００８】[0008]
【実施例】以下、本発明の一実施例を説明するに、本発
明にあっては、粉砕処理された粉末状の霊芝を牛乳に添
加した後、そのまま室温状態にて放置するのであり、放
置によってヨーグルト様に変化させるものである。そし
て、このヨーグルト様に変化したものを供食するのであ
り、この変化後では、霊芝の苦味成分が消失するもの
で、霊芝の有効成分はそのまま残存されているものであ
る。EXAMPLES In the following, one example of the present invention will be described. In the present invention, powdered ground Reishi that has been crushed is added to milk and then left at room temperature as it is, When left unattended, it changes like yogurt. Then, the thing changed like this yogurt is eaten, and after this change, the bitterness component of Ganoderma lucidum disappears, and the active ingredient of Ganoderma lucidum remains as it is.
【０００９】霊芝の苦味成分である苦味テルペノイド
は、ガノデリン酸類（ＧＡ）であるガノデリン酸Ａ，ガ
ノデリン酸Ｂ，ガノデリン酸Ｃ，ガノデリン酸Ｄ1 、メ
チルガノデリン酸Ｄ2 ，メチルガノデリン酸Ｅ，メチル
ガノデリン酸Ｆ，メチルガノデリン酸Ｇ，メチルガノデ
リン酸Ｈ，メチルガノデリン酸Ｉ，メチルガノデリン酸
Ｊ、ガノデリン酸Ｕ、メチルガノデリン酸Ｖ、ガノデリ
ン酸Ｗ、メチルガノデリン酸Ｘ、ガノデリン酸Ｙ、ガノ
デリン酸Ｚ等、ガノルシデン酸類（ＧＬＡ）であるメチ
ルガノルシデン酸Ａ，メチルガノルシデン酸Ｂ，メチル
ガノルシデン酸Ｃ等、ルシデニン酸類（ＬＡ）であるル
シデニン酸Ａ，ルシデニン酸Ｂ，ルシデニン酸Ｃ，ルシ
デニン酸Ｄ1 ，ルシデニン酸Ｅ1 ，メチルルシデニン酸
Ｄ2 ，メチルルシデニン酸Ｅ2 ，メチルルシデニン酸Ｆ
等、ルシドン類（Ｌ）であるルシドンＡ，ルシドンＢ等
であるところ、これらの苦味成分は、牛乳中の蛋白質成
分との何等かの化学反応を経ることで、苦味がない成分
に変化し、また、この変化に伴ない凝集することでヨー
グルト様になるものと考えられる。The bitter terpenoids, which are the bitterness components of Ganoderma lucidum, are ganoderic acid (GA), ganoderic acid A, ganoderic acid B, ganoderic acid C, ganoderic acid D 1 , methyl ganoderic acid D 2 , methyl ganoderic acid E, methyl ganoderic acid F. , Methyl ganoderic acid G, methyl ganoderic acid H, methyl ganoderic acid I, methyl ganoderic acid J, ganoderic acid U, methyl ganoderic acid V, ganoderic acid W, methyl ganoderic acid X, ganoderic acid Y, ganoderic acid Z, etc., methyl which is a ganorsidenic acid (GLA). Guanidoside acid A, methyl ganorside acid B, methyl ganorside acid C and the like, lucidenoic acid (LA) lucidenoic acid A, lucidenoic acid B, lucidenoic acid C, lucidenoic acid D 1 , lucidenoic acid E 1 , Mechirurushidenin acid D 2, Mechirurushide Phosphate E 2, Mechirurushidenin acid F
Etc., such as lucidone (L), lucidone A, lucidone B, etc., but these bitterness components are changed to non-bitterness components by undergoing some chemical reaction with the protein component in milk, In addition, it is considered that yogurt-like is formed by agglomeration accompanying this change.
【００１０】なお、霊芝粉末が添加された牛乳は、室温
のままで放置されるところ、冷温貯蔵すると凝集作用の
停止が認められたため、発酵作用によるものでもないこ
とが確認された。It was confirmed that the milk to which the Reishi powder was added was not caused by the fermenting action because it was observed that the coagulation action was stopped when it was stored at a cold temperature when it was left at room temperature.
【００１１】更に、凝集されたヨーグルト様の生成物
は、その味覚テストを行なったところ、全く苦みがな
く、僅かな酸味があり、乳酸菌によって生成されたヨー
グルトと全く変わらない風味を有していた。Furthermore, the taste-tested agglomerated yogurt-like product had no bitterness, had a slight sourness, and had a flavor no different from that of yogurt produced by lactic acid bacteria. .
【００１２】また、生成物は、霊芝粉末が添加されてい
ない牛乳に混和させ、そのまま放置したところ、やはり
同様なヨーグルト様の生成物が形成され、その生成物に
よって同じ手法を行なったところ、次々に同様な生成物
が形成された。この拡大的な生成手法は、生成物の凍結
乾燥その他によった乾燥粉末化したものであっても同様
に行なうことができ、こうした乾燥粉末化は、本発明に
よって得られる生成物の長期保存を可能にしている。Further, the product was mixed with milk to which no Reishi powder was added and left as it was to form a similar yogurt-like product, and the same procedure was carried out with the product, Similar products were formed one after the other. This expansive production method can be similarly carried out even if the product is dried and pulverized by freeze-drying or the like, and such dry pulverization results in long-term storage of the product obtained by the present invention. It is possible.
【００１３】次に、具体例を説明するに、粉末化した重
量１ｇの霊芝を、３００ｃｃの牛乳に添加、攪拌し、室
温状態で２日間放置するもので、その結果、全体がドロ
ドロ状に凝集したヨーグルト状になった生成物が得られ
た。この生成物は、そのまま供食可能で、僅かな酸味が
認められても苦味は全くなかった。粉末化された霊芝
は、霊芝のいずれの部位を粉末化したものでもよく、部
位にかかわらず使用することができ、牛乳は、滅菌処理
された市販の牛乳でも、滅菌処理が行なわれていない生
牛乳であっても同様に実施できた。Next, to explain a concrete example, powdered 1 g of Ganoderma lucidum is added to 300 cc of milk, stirred, and allowed to stand at room temperature for 2 days. As a result, the whole becomes muddy. An aggregated yogurt-like product was obtained. The product was edible as it was and had no bitterness even if a slight sourness was observed. The powdered Ganoderma lucidum may be powdered from any part of Ganoderma lucidum, and can be used regardless of the part. Milk is sterilized commercially available milk and has been sterilized. The same procedure could be performed with no raw milk.
【００１４】[0014]
【発明の効果】本発明は以上のように構成されており、
粉末化された霊芝を牛乳に添加し、放置することで、霊
芝独特の苦味を解消でき、しかも、霊芝中に含有されて
いる有効成分を損なうことがないものであり、また、ヨ
ーグルト状となって供食容易なものとし、生成後に生じ
る僅かな酸味は独特な風味を有し、供食意欲を昂進する
ものである。特に、従来のように、加熱、煮沸等の面倒
な高熱処理を要せず、簡単に得られるものであり、牛乳
の栄養成分と相俟ち、いわゆる健康食品として供食する
ことで体質の改善を図ることもできる。The present invention is configured as described above.
By adding powdered Ganoderma lucidum to milk and leaving it to stand, it is possible to eliminate the bitterness peculiar to Ganoderma lucidum, and also to not damage the active ingredients contained in Ganoderma lucidum. The food is made into a shape that makes it easy to serve, and the slight sourness that occurs after production has a unique flavor and promotes the willingness to serve. In particular, it does not require the troublesome high heat treatment such as heating and boiling as in the past, and is easily obtained. Together with the nutritional components of milk, it improves the constitution by eating as a so-called health food. You can also plan.
【００１５】そしてまた、霊芝中に含有されている有効
成分は全く損なわれないから、従来同様に▲お▼血、血
栓等を駆除し、血液の循環を良好にして新陳代謝を促進
し、食欲増進、疲労回復等を図り、健胃、健脳、強壮、
利尿等の効能があるばかりでなく、神経衰弱、不眠、急
・慢性肝炎、胃潰瘍、気管支炎、胃炎、便秘等の各種の
疾病の改善に効果があるものである。Also, since the active ingredient contained in Reishi is not impaired at all, ▲ blood, thrombus, etc. are exterminated in the same manner as in the past, blood circulation is improved to promote metabolism, and appetite is improved. By improving, recovering from fatigue, etc., a healthy stomach, healthy brain, tonic,
Not only is it effective for diuresis, but it is also effective for improving various diseases such as nervous breakdown, insomnia, acute and chronic hepatitis, gastric ulcer, bronchitis, gastritis, constipation.
【００１６】更には、霊芝粉末の牛乳内への添加、放置
によって得られた生成物を、更に牛乳に添加、放置する
ことで、霊芝の胞子を活性化させ、その牛乳自体もヨー
グルト様に変成できるから、拡大的な生成が可能であ
る。[0016] Furthermore, the product obtained by adding the ganoderma lucidum powder to the milk and leaving it to stand is further added to the milk and let it stand, thereby activating the spores of the ganoderma lucidum, and the milk itself is also yogurt-like. Since it can be transformed into, it can be expanded.
Claims (2)
温にて放置することを特徴とする霊芝粉末による牛乳の
ヨーグルト様の凝集方法。1. A yogurt-like aggregation method of milk with Ganoderma lucidum powder, characterized in that powdered Ganoderma lucidum is added to milk, mixed and allowed to stand at room temperature.
温にて放置して得られた生成物を、更に牛乳に添加し、
室温にて放置することを特徴とする霊芝粉末による牛乳
のヨーグルト様の凝集方法。2. A product obtained by adding powdered ganoderma lucidum to milk, mixing the mixture, and allowing it to stand at room temperature is further added to milk,
A method for agglomerating milk in a yogurt-like manner with Reishi powder, which is characterized by allowing it to stand at room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6171708A JPH0812587A (en) | 1994-06-30 | 1994-06-30 | Method for aggregating cow's milk into yogurt state with powder of fomes japonicus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6171708A JPH0812587A (en) | 1994-06-30 | 1994-06-30 | Method for aggregating cow's milk into yogurt state with powder of fomes japonicus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0812587A true JPH0812587A (en) | 1996-01-16 |
Family
ID=15928211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6171708A Pending JPH0812587A (en) | 1994-06-30 | 1994-06-30 | Method for aggregating cow's milk into yogurt state with powder of fomes japonicus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0812587A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005035898A (en) * | 2003-07-16 | 2005-02-10 | Univ Nihon | Carcinogenesis prophylactic agent |
| JP2008050313A (en) * | 2006-08-25 | 2008-03-06 | Reishi Sogo Kenkyusho:Kk | Hepatopathy protective agent and method for fractionating the same |
| JP2012223188A (en) * | 2011-04-08 | 2012-11-15 | Kozo Murata | Method of manufacturing functionality extract for food and drink and of processed food |
| JP2016044155A (en) * | 2014-08-25 | 2016-04-04 | 国立大学法人九州大学 | Neuraminidase inhibitor, anti-influenza agent, food product and agent comprising the same, and method for producing the same |
| JP2016044154A (en) * | 2014-08-25 | 2016-04-04 | 国立大学法人九州大学 | Angiotensin-converting enzyme (ace) inhibitor, food product and agent comprising the same, and method for producing the same |
| JP2022548803A (en) * | 2020-08-21 | 2022-11-22 | エコ－バイオス カンパニー リミテッド | Prebiotic composition rich in dietary fiber containing mushroom extract and probiotic composition containing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5944016A (en) * | 1982-09-06 | 1984-03-12 | Minolta Camera Co Ltd | Lens system with aspherical surface |
| JPH06125738A (en) * | 1992-10-16 | 1994-05-10 | Eiko Sangyo Kk | Beverage or food comprising lactose fermentation product containing organic germanium compound |
-
1994
- 1994-06-30 JP JP6171708A patent/JPH0812587A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5944016A (en) * | 1982-09-06 | 1984-03-12 | Minolta Camera Co Ltd | Lens system with aspherical surface |
| JPH06125738A (en) * | 1992-10-16 | 1994-05-10 | Eiko Sangyo Kk | Beverage or food comprising lactose fermentation product containing organic germanium compound |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005035898A (en) * | 2003-07-16 | 2005-02-10 | Univ Nihon | Carcinogenesis prophylactic agent |
| JP2008050313A (en) * | 2006-08-25 | 2008-03-06 | Reishi Sogo Kenkyusho:Kk | Hepatopathy protective agent and method for fractionating the same |
| JP2012223188A (en) * | 2011-04-08 | 2012-11-15 | Kozo Murata | Method of manufacturing functionality extract for food and drink and of processed food |
| JP2016044155A (en) * | 2014-08-25 | 2016-04-04 | 国立大学法人九州大学 | Neuraminidase inhibitor, anti-influenza agent, food product and agent comprising the same, and method for producing the same |
| JP2016044154A (en) * | 2014-08-25 | 2016-04-04 | 国立大学法人九州大学 | Angiotensin-converting enzyme (ace) inhibitor, food product and agent comprising the same, and method for producing the same |
| JP2022548803A (en) * | 2020-08-21 | 2022-11-22 | エコ－バイオス カンパニー リミテッド | Prebiotic composition rich in dietary fiber containing mushroom extract and probiotic composition containing the same |
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