JPS6215187B2 - - Google Patents
Info
- Publication number
- JPS6215187B2 JPS6215187B2 JP59001176A JP117684A JPS6215187B2 JP S6215187 B2 JPS6215187 B2 JP S6215187B2 JP 59001176 A JP59001176 A JP 59001176A JP 117684 A JP117684 A JP 117684A JP S6215187 B2 JPS6215187 B2 JP S6215187B2
- Authority
- JP
- Japan
- Prior art keywords
- amazake
- weight
- parts
- extract
- reishi
- 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
Links
- 240000008397 Ganoderma lucidum Species 0.000 claims description 14
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 description 4
- 241000209094 Oryza Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
霊芝（万年茸）のエキス抽出液は漢方薬として
健康上優れていることは知られているが、苦味が
強いため飲み辛い。本発明は霊芝エキス抽出液を
飲み易くし、甘味にさわやかさのある甘酒飲料を
得ることを目的とするものであつて、乾燥細断霊
芝１重量部に水約７重量部を混合煮沸して水を約
3.5重量部に濃縮して霊芝エキスを抽出し、一方
白米麹１重量部に水約２重量部添加加温して甘酒
を製造し、この甘酒10重量部に対し上記抽出液２
〜４重量部を配合することを特徴とする甘酒製造
法に関するものである。[Detailed Description of the Invention] Reishi mushroom extract is known to be good for health as a Chinese herbal medicine, but it is difficult to drink because of its strong bitter taste. The purpose of the present invention is to make the reishi extract liquid easy to drink and to obtain an amazake beverage with a refreshing sweet taste. Add water to approx.
Reishi extract was extracted by concentrating it to 3.5 parts by weight, and about 2 parts by weight of water was added to 1 part by weight of white rice malt and heated to produce amazake.
The present invention relates to a method for producing amazake characterized by blending 4 parts by weight of amazake.
本発明を実施例について説明すると、白米麹１
Kgに対し水約２Kg添加して60℃に約10時間加温す
ると普通の甘酒が得られる。一方所謂霊芝（万年
茸の別名）を乾燥して細かく截断し１Kg計量しこ
れに水約７Kg添加して約１時間煮沸すると水は1/
２即約3.5Kgに濃縮され霊芝エキスの抽出液が得ら
れる。上記霊芝は木綿袋に収容して水に滲漬煮沸
し、或はばらのまま水に混合煮沸するが冷却後
過して抽出液を分離する。 To explain the present invention with reference to examples, white rice malt 1
If you add about 2 kg of water per kg and heat it to 60℃ for about 10 hours, you can get ordinary amazake. On the other hand, dry and finely cut so-called Reishi mushrooms, weigh 1 kg, add about 7 kg of water to this, and boil for about 1 hour, the water will become 1/2
2. Immediately concentrated to approximately 3.5 kg to obtain Reishi extract. The Ganoderma lucidum is placed in a cotton bag and soaked in water and boiled, or mixed and boiled in water as a whole, cooled and then filtered to separate the extract.
上記甘酒製造工程および霊芝エキス抽出工程を
経た後上記甘酒２Kg（10重量部）に対し上記抽出
液を400〜800ｇ（２〜４重量部）配合し瓶詰殺菌
（80℃、30分間）して瓶詰甘酒が得られるもので
ある。上記甘酒10重量部に対して上記霊芝エキス
抽出液２重量部以下では甘酒の甘味に変化が無い
し抽出液の量も少いため甘酒の甘味にさわやかさ
が得られず、本願の発明の目的は達成されない。
又上記甘酒10重量部に対し上記霊芝エキス抽出液
が４重量部より多いと甘酒に苦味が残留し飲み辛
い甘酒が得られ商品価値が著しく低下する。 After going through the above amazake production process and reishi extract extraction process, 400 to 800 g (2 to 4 parts by weight) of the above extract is blended to 2 kg (10 parts by weight) of the above amazake, and the mixture is bottled and sterilized (80°C, 30 minutes). Bottled amazake is obtained. If the reishi extract extract is less than 2 parts by weight per 10 parts by weight of the above amazake, there will be no change in the sweetness of the amazake, and the amount of extract will be small, so the sweetness of the amazake will not be refreshing. not achieved.
If the amount of the reishi extract is more than 4 parts by weight per 10 parts by weight of the amazake, the amazake will have a bitter taste and will be difficult to drink, resulting in a significant decrease in commercial value.
従来霊芝の薬効は周知であるが苦味が消えこれ
を多量に喫飲する飲料を製造することは困難であ
つた。 Although the medicinal effects of Reishi mushrooms have been well known, it has been difficult to produce beverages that eliminate bitterness and can be consumed in large quantities.
本発明は上述の製造方法によつたので霊芝エキ
スが多糖質であるため、単糖質である甘酒と良く
馴染み同エキスの抽出液を多量に甘酒に配合し得
ると共に苦味が甘酒に作用して却つて甘酒の甘味
爽やかな甘味に変化させ得て甘酒を飲み易くなし
得るばかりでなく霊芝の薬効を充分発揮し得るも
のである。 Since the present invention is based on the above-mentioned production method, since the reishi extract is a polysaccharide, it is compatible with amazake, which is a monosaccharide, and a large amount of the extract of the same extract can be added to amazake, and the bitterness does not affect amazake. On the contrary, it not only can change the sweetness of amazake to a refreshing sweetness, making amazake easier to drink, but also fully exhibits the medicinal effects of reishi mushrooms.
Claims (1)
煮沸して水を約3.5重量部に濃縮して霊芝エキス
を抽出し、一方白米麹１重量部に水約２重量部添
加加温して甘酒を製造し、この甘酒10重量部に対
し上記抽出液２〜４重量部を配合することを特徴
とする甘酒製造法。1 Mix 1 part by weight of dried shredded Reishi mushrooms with about 7 parts by weight of water and boil to concentrate the water to about 3.5 parts by weight to extract Reishi extract.Meanwhile, add about 2 parts by weight of water to 1 part by weight of white rice malt. A method for producing amazake, which comprises heating the amazake to produce amazake, and blending 2 to 4 parts by weight of the above extract to 10 parts by weight of the amazake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59001176A JPS60145075A (en) | 1984-01-06 | 1984-01-06 | Making of amazake (sweet drink made from fermented rice) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59001176A JPS60145075A (en) | 1984-01-06 | 1984-01-06 | Making of amazake (sweet drink made from fermented rice) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60145075A JPS60145075A (en) | 1985-07-31 |
| JPS6215187B2 true JPS6215187B2 (en) | 1987-04-06 |
Family
ID=11494126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59001176A Granted JPS60145075A (en) | 1984-01-06 | 1984-01-06 | Making of amazake (sweet drink made from fermented rice) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60145075A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63193272U (en) * | 1987-05-29 | 1988-12-13 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2777073B2 (en) * | 1994-12-02 | 1998-07-16 | 有限会社荻田バイオ・サイエンス研究所 | Low-temperature extraction method of Ganoderma lucidum extract |
| KR20020064730A (en) * | 2002-07-08 | 2002-08-09 | 이승용 | How to make persimmon tea, traditional herbal medicine of Yangnyeongsi, made from natural ingredients |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124718A (en) * | 1979-03-20 | 1980-09-26 | Godo Shiyusei Kk | Preparation of drink from "reishi" (fomes japonicus) |
-
1984
- 1984-01-06 JP JP59001176A patent/JPS60145075A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124718A (en) * | 1979-03-20 | 1980-09-26 | Godo Shiyusei Kk | Preparation of drink from "reishi" (fomes japonicus) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63193272U (en) * | 1987-05-29 | 1988-12-13 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60145075A (en) | 1985-07-31 |
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