JPS596635B2 - Method for producing a soft drink containing perennial mushrooms - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soft drink containing a perennial mushroom belonging to the family Salmonaceae.

Perennial mushrooms, also known as Reishi mushrooms, have been touted in China since ancient times as an elixir of eternal youth and longevity. It is attracting attention from all directions.

Originally, perennial mushrooms were extremely difficult to find growing naturally in the mountains and fields, making them highly rare and almost impossible to obtain for the general public.However, in recent years, artificial cultivation has finally become possible, and mass production is underway. The current situation is that things are being put in place.

There are 6 perennial mushrooms: green grass, red grass, yellow grass, white grass, black grass, and purple grass.
There are several known types, each with its own unique taste, ingredients, and medicinal properties.

In the present invention, any type of material can be used.

The hot water extract of C. versicolor, which belongs to the family Arunococcinaceae like the perennial mushroom, is known to exhibit anti-tumor properties, but the hot water extract of the perennial mushroom has an even superior anti-tumor effect. It has been found that this medicinal effect is due to the polysaccharide present in the mushroom that activates the immune system of the human body.

The medicinal effects of perennial mushrooms are not only for cancer, but also for promoting liver function, analgesia, sedation, respiratory diseases, circulatory system disorders, etc. If you continue to drink them, you can expect significant effects, and there are no side effects. It is acknowledged that there is.

The inventor of the present application aims to develop a beverage that does not impair the medicinal components of perennial mushrooms, which have such excellent medicinal properties, is delicious, can be easily consumed every day, and can be ingested continuously without interrupting the medicinal components. After extensive research, we found that hot water extracts of perennial mushrooms have a unique taste and aroma, making them difficult to drink. If it is packed and sold in stores, the medicinal ingredients may deteriorate over time, and the taste may change depending on the ingredients, the type of perennial mushroom, and the degree of maturity. There were some drawbacks such as difficulty in obtaining the desired taste.

The inventor of this application believes that the perennial mushroom is a mushroom that is extremely sensitive to light during its growth process, and when exposed to light, it rapidly matures, develops a cap, becomes woody, and hardens.
Paying particular attention to the fact that bitter components are concentrated in the cap, perpetual mushrooms are cultivated in the dark to prevent the development of the cap, allowing them to grow in an almost straight rod shape and being harvested in a soft state that does not allow woody growth to occur. The above-mentioned difficulties were successfully overcome by fixing the bacteria through heat treatment and adding the fruiting bodies themselves to a seasoning liquid to produce a soft drink.

In the method according to the present invention, a perpetual mushroom culture medium in which the inoculum is planted is kept in a dark room at optimum conditions such as temperature and humidity, and is allowed to grow into a substantially rod shape.

Next, depending on the shape of the container, etc., if necessary, it is divided into equal parts, and the bacteria are fixed by hot water treatment.

It is usually sufficient to carry out the hot water treatment at a temperature of 70° C. or higher for about IO minutes.

Fruiting bodies that have undergone hot water treatment may be immediately packed into containers such as bottles, but usually they are stored after being dried.

The dried fountain mushrooms treated as above are sterilized with alcohol, air-dried or washed in carbonated water to remove the alcohol content, and placed in a suitable container such as a bottle.
Alternatively, depending on the length of the mushrooms, add several mushrooms and add the processing liquid used in the hot water treatment, sweeteners, fragrances, colorants, vitamins, minerals, etc. to the seasoning liquid adjusted to an appropriate taste. In addition, seal it tightly and sterilize it, or
When making a carbonated drink, carbon dioxide gas is sealed at this stage and the product is sterilized.

The sweetener, flavoring agent, etc. are preferably natural, and the coloring agent is suitably an extract of safflower (Red orchid flower).

It is usually sufficient to carry out the sterilization treatment at around 90° C. for 20 to 30 minutes.

Since a considerable portion of the claimed soft drink & L mushroom ingredients produced in this way remains in the fruiting body in a state where it is extremely easy to leach out, there is little deterioration of the medicinal ingredients even after long-term storage. Because we use fruiting bodies that are grown in the dark and can be called mushroom sprouts, the woodiness characteristic of perennial mushrooms has not progressed much, making them soft and can be masticated during the day. This makes complete leaching of mushroom components easy.

In addition, the mushroom itself has little bitterness, and it is not unevenly distributed in specific parts of the fruiting body, so there is no variation in the taste of the product, and the bitterness acts as a mask, adding depth to the flavor. is giving.

Since the mushroom (fruiting body) itself coexists with the claimed soft drink, the drinker can directly view the perennial mushroom and drink it while checking the fruiting body by chewing it during the day. Therefore, it gives a strong impression and a sense of satisfaction to the drinkers who expect the medicinal effects of perennial mushrooms, and as a result, they can expect even greater medicinal effects, which can be called a kind of placebo effect.

Examples are given below.

〔Example〕

The 10K7 mushrooms, which have been grown into almost rod shapes by dark room cultivation, are cut into pieces of about 10 cm, and the 10K7 pieces are heat-treated at 70°C for about 10 minutes, dried in a drying room, and then stored.

Take out the dried fruit bodies preserved in this way, and
Disinfect by soaking in 5% alcohol, then air dry to remove the alcohol content.

Next, the stone mushrooms were slightly boiled in carbonated water, put into a bottle one by one, and mixed with the treatment liquid used in the heat treatment, glucose, honey, citric acid, malic acid, vitamins, water, etc. as appropriate. After adjusting the taste, safflower extract was added to make seasoning liquid 90K7, which was injected into the bottle, sealed with carbon dioxide gas, and sterilized in a water bath at 87°C for 30 minutes. and make it into a product.

Claims (1)

[Scope of Claims] 1 Perpetual mushrooms that have been grown in a nearly straight line through darkroom cultivation are sterilized and fixed by hot water treatment, divided into equal parts as needed and put into containers such as bottles, and further A method for producing a soft drink, comprising filling the container with a seasoning solution containing the hot water treatment solution, sealing the container, and then sterilizing the container. 2. The manufacturing method according to claim 1, wherein the soft drink is a carbonated drink filled with carbonic acid dregs. 3. The manufacturing method according to claim 1 or 2, wherein the seasoning liquid is colored with safflower extract.