JPH11290064A - Malt, and food and drink using malt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a malt having active components and taste originating from an edible mushroom, reduced in unpleasant smell, bitterness and odd tastes, which are characteristic to the body of the mushroom, exhibiting excellent taste and useful for producing a food and drink and the like by growing mycelia of the mushroom on grains. SOLUTION: This malt is obtained by growing mycelia of Ganoderma lucidum, Cordyceps sinensis Sacc., Hericium erinaceum, Agaricus blazei Murr. or the like on grains such as rice in a state of polished rice or the like. Further, it is preferred to prepare a food and drink such as an alcoholic beverage or an alcohol-containing seasoning by using the malt, or to produce a food and drink by subjecting grains on which the mycelia of an edible mushroom are grown to alcohol fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a koji having a flavor of edible mushrooms and a food or drink using the koji.

[0002]

2. Description of the Related Art In the production of alcoholic beverages and alcohol-containing seasonings, there is known a method of using koji obtained by breeding certain molds on cereals. By using koji, not only can the starch contained in cereals be liquefied and saccharified, but also a savory flavor can be imparted to the product. For example, sake produced using an enzyme preparation without using koji has extremely poor flavor inherent in sake. As koji mold, in Japan, rice koji mold for sake, shochu koji mold, mirin koji mold,
Aspergillus fungi and the like belonging to the genus Aspergillus such as soy sauce koji mold and miso koji mold are known, and in Southeast Asia, red mold fungi belonging to the genus Monascus, black mold fungi belonging to the genus Rhizopus, and hairy mold belonging to the genus Mucor are known.

On the other hand, there are alcoholic beverages to which edible mushrooms are added,
As its production method, fruiting bodies and mycelium (hereinafter, mushroom body)
(Japanese Patent Publication No. 4-3192), a method of adding a dried powder of mushroom body (Japanese Patent Application Laid-Open No. 62-221634), a method of adding an extract of mushroom body (Japanese Patent Publication No. 57-5509, Kuniaki 62-15187
No., JP-A-61-83129, JP-A-7-135955, JP-A-8-15
No. 4627), a method of adding an undiluted fermentation solution containing a fruiting body extract (Japanese Patent Publication No. 7-114682), a method of adding a mycelium culture solution (Japanese Patent Publication No. 61-49942), and the like.

[0004] Edible mushrooms are microorganisms that eat fruit bodies and belong to basidiomycetes, ascomycetes or incomplete bacteria. Among edible mushrooms, powders and extracts of Reishi, Cordyceps, Yamabushitake, Himematsutake and the like are widely used as health foods. As a method for cultivating edible mushrooms, a method using cereals as a solid medium (Japanese Patent Application Laid-Open No. 54-80486, Japanese Patent Publication No. 61-53033)
) And a method using rice hulls as a medium (Japanese Patent Application Laid-Open No. 7-79738). As a method for cultivating mycelia of edible mushrooms, a method using brown rice, barley or the like as a medium component (Japanese Patent Application Laid-Open No. 4-4814)
No.) is known. However, liquors obtained by mixing the powder and extract of the mushroom body are unpleasant bitterness peculiar to mushrooms,
It has a lot of unpleasant tastes and smells, and thus has a problem in flavor.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a preferred flavor which has an active ingredient derived from edible mushrooms and a flavor, and has a reduced unpleasant odor, bitterness and unpleasant taste unique to the mushroom body. It is an object of the present invention to provide a koji having the formula (1) and food and drink using the koji, particularly an alcoholic beverage and an alcohol-containing seasoning.

[0006]

Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, have found that it is effective to use cereals grown with hyphae of edible mushrooms as koji. The present invention has been completed. That is, the present invention
(1) koji made by propagating mycelia of edible mushrooms to cereals,
(2) The koji according to (1), wherein the edible mushrooms are Reishi, Cordyceps sinensis, Yamabushitake or Himematsutake, (3) the koji according to (1) or (2), wherein the cereals are rice, and (4) the rice is white rice. (3) The method for producing koji according to any one of (1) to (4), wherein the mycelium of edible mushrooms is propagated on cereals, (6) edible mushrooms (7) A method for producing a food or drink characterized by using cereals in which the mycelium is propagated as koji, (7) the food or drink according to (6), wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning, (8) The method according to (6), wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake.
(9) The method according to (6), wherein the cereal is rice, (10) the method according to (9), wherein the rice is white rice, (11) alcohol-fermented grains obtained by breeding hyphae of edible mushrooms. Food and drink, (12) The food and drink according to (11), wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The mushroom koji of the present invention refers to koji obtained by propagating mycelia of edible mushrooms on cereals. The edible mushrooms contained in the mushroom koji of the present invention may form a fruiting body, but preferably do not form a fruiting body in terms of flavor. In addition, the mushroom koji of the present invention has a solid shape, a porridge shape, or a liquid shape. As the edible mushrooms used in the present invention, the fruit body is edible, and any microorganisms belonging to basidiomycetes, ascomycetes or incomplete fungi may be used.For example, Reishi, Cordyceps, Yamabushitake, Himematsutake, Maitake, Shiitake, Oyster mushroom, Enokitake, Nameko, Matsutake, Shimeji, Kawatake, Jellyfish, Mushroom and the like. Among edible mushrooms, Reishi, Cordyceps, Yamabushitake, and Himematsutake are preferably used because they contain various amino acids, vitamins, polysaccharides, nucleic acids, and physiologically active substances.

As the cereals used in the present invention, any cereals such as rice, wheat, potatoes, buckwheat, foam, corn, corn and fin can be used, but rice is preferred. When the cereal is rice, any of paddy rice, brown rice, and white rice may be used, but white rice is preferred. The mushroom koji of the present invention can be produced by the following method.

The mycelium of edible mushrooms may be inoculated directly into cereals, but the mycelium is inoculated into a medium such as potato dextrose slant (20% potato, 1% glucose, 2% agar) or the like, and cultured at a culture temperature of 20 to 40%. 30 ° C, 20 under dark conditions
After propagation using a method such as culturing for up to 30 days, the resulting mycelium may be inoculated into cereals.

After washing, dipping, draining and steaming the cereals,
100-1000 g of cereals obtained by cooling are inoculated with about one loopful of edible mycelia of edible mushrooms, and cultured at a temperature of 20-30 ° C.
By culturing for 20 to 60 days under a dark condition at a humidity of about 70 to 90%, a solid or porridge mushroom koji can be obtained.
Also, after washing, dipping, draining, steaming and cooling the grains,
Amorphized or liquefied cereals obtained by treating saccharifying enzymes 1
By inoculating mycelia of about one loopful of edible mushrooms to 100 to 1000 g and culturing at a culturing temperature of 20 to 30 ° C. under dark conditions for 3 to 30 days, a mushroom or koji mushroom in a mushroom or liquid form can be obtained. . In the case of culturing cereals that have been liquefied or liquefied, culturing under stirring conditions is preferable because the culturing period can be shortened.

The mushroom koji mold of the present invention is used not only for producing foods and drinks, especially alcoholic beverages or alcohol-containing seasonings, but also for producing miso, soy sauce, koji pickles and the like. The method for producing an alcoholic beverage or alcohol-containing seasoning of the present invention, except that the mushroom koji of the present invention is used as a carbon source, a method of performing alcohol fermentation by adding yeast to a carbon source, and adding an ethanol solution to the carbon source A method for producing an ordinary alcoholic beverage or an alcohol-containing seasoning such as a method is used.

As the ethanol solution, ethanol may be used as it is, but any solution containing ethanol and used for the production of alcoholic beverages or alcohol-containing seasonings, for example, an aqueous ethanol solution, moromi obtained by alcoholic fermentation, Any of them, such as raw sake, may be used.

As alcoholic beverages, sake, beer,
Examples include brewed sake such as wine, distilled spirits such as shochu, whiskey and brandy, liqueurs, and mirin. Examples of the alcohol-containing seasonings include alcohol-free seasonings that have not been drunk. Examples of the alcohol-free seasoning that has not been drunk include, for example, 1 kiloliter of alcoholic beverage and 1
One added with 5 kg or more and treated with salt is mentioned.

In the alcohol fermentation, an ordinary method is used, in which a carbon source is used as it is or a saccharifying enzyme is treated to degrade starch or the like into saccharides, and then the saccharides are converted to alcohols using yeast. For example, in alcohol fermentation of sake, a part of the carbon source is charged at the start of fermentation, and the remaining is added as the first stage (addition), the second stage (middle), and the third stage (dome) as the fermentation progresses. The method of preparation is used.

As the carbon source, the mushroom koji of the present invention is used, but other carbon sources may be used in addition to the mushroom koji. As other carbon sources, any carbohydrates and starches can be used, but depending on the type of alcoholic beverage of interest, for example, fruits such as grapes, molasses, glucose, potatoes,
Buckwheat, rice, wheat, foam, corn, corn, fin, cane, or those obtained by reacting a koji mold or a saccharifying enzyme with them are used. The koji mold, Aspergillus (Aspergillus) genus, Rizoppusu (Rhizopu
s ) Microorganisms belonging to the genus are used.

The saccharifying enzymes include enzymes contained in malt,
Enzymes produced by Aspergillus or enzyme preparations such as α-amylase, glucoamylase, and protease are used. As yeast used for alcohol fermentation, yeast belonging to the genus Saccharomyces, such as Saccharomyces cerevisiae , is used. Alcohol fermentation is performed, for example, at a pH of 3.5 to 5.0 at 5 to 25 ° C.
For 30 days.

[0017] Brewed liquor is obtained by separating and removing fermentation residue, yeast cells, and the like from the moromi by a treatment such as squeezing filtration after completion of alcohol fermentation, which may be used as brewed liquor. May be used. Distilled liquor is obtained by distilling moromi after the completion of alcohol fermentation by a conventional method, and this may be used as distilled liquor or may be used as original liquor. The original brews and distilled liquors can be further processed by dilution, mixing and the like to form alcoholic beverages.

The alcohol-containing seasoning can be obtained by subjecting moromi to a treatment of adding salt, acetic acid, etc. before the end of the alcohol fermentation (drinking treatment prescribed by the Liquor Tax Law) and then filtering. Liqueurs are obtained by adding an ethanol solution to mushroom koji and adding sugars, fruits, grass root bark, flowers, etc. as necessary,
It is obtained by removing the residue after standing for several days. Mirin is obtained by adding an ethanol solution to a mushroom fungus koji, rice, rice koji, and the like as needed, aging at 20 ° C. to 30 ° C. for 1 to 2 months, and pressing and filtering. Examples will be described below.

[0019]

EXAMPLES Example 1 Production of Mushroom Koji Molds Reishi fungus, Cordyceps sinensis and Yamabushitake hypha (all manufactured by Mori Sangyo Co., Ltd.) were each potato dextrose slant (20% potato, 1% glucose, 2% agar) At a culture temperature of 25 ° C. under dark conditions for 20 to 30 minutes.
After culturing for days, hyphae were obtained. Wash and soak 70% polished rice,
After draining, sterilize by steaming at 120 ° C for 30 minutes, cool,
Ganoderma lucidum, Cordyceps fungus, scraping hypha of Yamabushitake,
Inoculate about 300g of steamed rice with one platinum loop, culture temperature 25
± 2 ° C, humidity about 70-90%, 40-60 under dark conditions
Cultured for one day. As a result of a sensory test conducted by eight panelists,
Mushroom body powder used as a control product (manufactured by Hiyoshi Co., Ltd.)
Although the smell, bitterness, and astringency of mushrooms were sensed along with the flavor of mushrooms, the mushroom koji exhibited a favorable flavor with the unpleasant bitterness and smell reduced while having the mushroom flavor.

Example 2 Production of Sake Saccharomyces cerevisiae Japan Brewery Association No. 7 yeast (hereinafter referred to as 7) was used as a starting material for each of the mushroom fungi of Reishi, Cordyceps and Yamabushitake obtained by the method of Example 1.
Sake was produced using the following method. Sake was prepared as shown in Table 1. White rice was used instead of the mushroom fungus koji. Reishi, Cordyceps sinensis, and Yamagushitake powder 10 g (manufactured by Hie Co., Ltd.) with a weight corresponding to the mycelial weight of the mushroom fungus koji were added at the time of preparation, and this was used as a control product. .

[0021]

[Table 1]

The fermentation temperature was 15 ° C. throughout. Three days after the garnishing, the middle garment was prepared, and one day after that, the garment was charged, and the upper tank was placed 19 days after the garment was charged. Table 2 shows the components of the sake and the results of the sensory test. The sensory test was conducted by eight panelists using a three-point method (1: good, 2: normal, 3: bad), and the opinions of the panelists were heard.

[0023]

[Table 2]

As shown in Table 2, in the three-point method, the product of the present invention gave better results than the control product. According to the opinion of the panelists, the control product had an unpleasant odor and bitterness in addition to the mushroom flavor. -Although astringency was felt, the product of the present invention had a mushroom flavor, but exhibited a favorable flavor with reduced unpleasant odor, bitterness and astringency.

Example 3 Production of Shochu Shochu was produced by the following method using No. 7 yeast, using Reishi, Cordyceps sinensis and Yamabushitake mushroom koji obtained by the method of Example 1 as starting materials. Shochu was prepared as shown in Table 3. For the first preparation, conventional rice koji was used, and for the second preparation, mushroom fungi were used. White rice was used instead of the mushroom koji, and 10 g of powder of Reishi, Cordyceps and Yamabushitake was added at the time of preparation, and this was used as a control.

[0026]

[Table 3]

Table 4 shows the components of shochu moromi before distillation and the results of the sensory test of shochu obtained by distillation.

[0028]

[Table 4]

As shown in Table 4, in the three-point method, the product of the present invention showed better results than the control product. According to the panelists' opinion, the control product had unpleasant odor and bitterness in addition to the mushroom flavor. Although the product of the present invention had a mushroom flavor, the product of the present invention exhibited a favorable flavor with reduced unpleasant odor, bitterness, and astringency.

Example 4 Production of a fermented seasoning [0030] The alcohol-containing seasoning was carried out using yeast No. 7 as a starting material, using the mushroom fungi of Reishi, Cordyceps sinensis and Yamabushitake mushrooms obtained by the method of Example 1 as the starting materials, respectively. Made. Moromi was prepared as shown in Table 5. White rice was used instead of the mushroom koji, and 10 g of powder of Reishi, Cordyceps and Yamabushitake was added at the time of preparation, and this was used as a control.

[0031]

[Table 5]

The alcohol fermentation was carried out at 15 ° C. throughout.
On the third day after the first preparation, the second preparation was performed, and 7 days later, a drinking-proof treatment was performed by adding 65 g of sodium chloride. Two days later, the insoluble components were removed by squeezing filtration to obtain a non-drinkable alcoholic seasoning. Table 6 shows the components of the alcohol-free seasoning treated and the results of the sensory test.

[0033]

[Table 6]

As shown in Table 6, in the three-point method, the product of the present invention showed a better result than the control product. According to the opinion of the panelists, the control product had bitterness and astringency in addition to the mushroom flavor. Although it was felt, the product of the present invention exhibited a favorable flavor having a mushroom flavor and reduced unpleasant bitterness and astringency.

Example 5 Production of Mirin Mirin was produced by the following method using the mushroom koji of Reishi, Cordyceps and Yamabushitake obtained by the method of Example 1 as raw materials. Mirin was prepared as shown in Table 7. Use white rice instead of mushroom koji, reishi,
10 g of powder of cordyceps and yamabushitake was added at the time of preparation, and this was used as a control.

[0036]

[Table 7]

The temperature of the moromi was kept at 25 ° C., and after aging for 30 days, insoluble components were removed by press filtration to obtain mirin. Table 8 shows the components of mirin and the results of the sensory test.

[0038]

[Table 8]

As shown in Table 8, in the three-point method, the product of the present invention showed better results than the control product, and according to the opinion of the panelists, the control product had bitterness and astringency in addition to the mushroom flavor. Although it was felt, the product of the present invention exhibited a favorable flavor having a mushroom flavor and reduced unpleasant bitterness and astringency.

[0040]

According to the present invention, koji having an active ingredient and flavor derived from edible mushrooms, and having a favorable flavor with reduced unpleasant odor, bitterness, and unpleasant taste unique to the mushroom body. Foods and beverages using koji, especially alcoholic beverages and alcohol-containing seasonings can be provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI C12G 3/12 C12G 3/12 // (C12N 1/14 C12R 1: 645) (72) Inventor Kazuo Fukuda Higashinakayama, Funabashi City, Chiba Prefecture 2-10-18 (72) Inventor Muneyoshi Takizawa 3-2-3 Chuo, Ami-cho, Inashiki-gun, Ibaraki Prefecture (72) Inventor Kenichi Kohata 2-9-1-724, Kohoku, Tsuchiura-shi, Ibaraki Prefecture (72) Inventor Sugimoto Toshiwa 4845-4 Ami, Ami-cho, Inashiki-gun, Ibaraki Prefecture

Claims (12)

[Claims] 1. A koji obtained by propagating mycelia of edible mushrooms on cereals. 2. The koji according to claim 1, wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake. 3. The koji according to claim 1, wherein the cereals are rice. 4. The koji according to claim 3, wherein the rice is white rice. 5. The method for producing koji according to claim 1, wherein hyphae of edible mushrooms are propagated on cereals. 6. A method for producing a food or drink, comprising using, as koji, a cereal in which hyphae of edible mushrooms are propagated. 7. The food or drink according to claim 6, wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning. 8. The method according to claim 6, wherein the edible mushrooms are Reishi, Cordyceps, Yamabushitake or Himematsutake. 9. The method according to claim 6, wherein the cereal is rice. 10. The method according to claim 9, wherein the rice is white rice. 11. A food or drink product obtained by subjecting a cereal obtained by propagating mycelia of edible mushrooms to alcohol fermentation. 12. The food or drink according to claim 11, wherein the food or drink is an alcoholic beverage or an alcohol-containing seasoning.