JPS5929221B2 - Method for producing a health drink containing maitake extract as the main ingredient - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a method for producing a health and nutritional drink containing maitake extract as a main ingredient. , which manufactures health and nutritional drinks with high commercial value.

Maitake is a mushroom that grows naturally on old trees such as chestnuts, and is extremely delicious and generally edible.
It has long been prized as a compounding ingredient in Chinese herbal medicine.

In addition, it has recently been reported that the amino acids, polysaccharides, etc. contained in the mushroom itself have anticancer properties, and the mushroom has recently been attracting attention.

Due to the above circumstances, attempts have been made to artificially cultivate maitake; for example, the inventor has
A method for large-scale cultivation was established by inoculating maitake bacteria into a medium mainly composed of soybean meal (see Japanese Patent Publication No. 28331/1983).

Maitake mushrooms obtained through artificial cultivation have no difference in flavor or active ingredients from natural maitake mushrooms, so the inventors extracted the extract from the fruiting bodies of maitake mushrooms and found that they have high nutritional value and medicinal properties. , I conducted research to obtain a delicious health drink, and discovered that when maitake mushrooms are extracted with hot water, the active ingredients of the mushrooms are transferred to the hot water, but at this time, the pectin contained in the mushrooms is also transferred to the extract. As time passes, it forms a wall and precipitates in the extract, so I learned that it is not a fraud that significantly reduces the commercial value, but rather a defect that deteriorates the flavor.

Conventionally, in such cases, since the main component of this wall is pectin, it was thought that pectinase would be used to decompose it, but the use of pectinase not only affects other active ingredients, but also causes damage to the wall after decomposition. requires enzyme inactivation treatment.

Originally, such chemical treatment is not at all preferable because it not only gradually reduces the active ingredients but also impairs the flavor.

The inventors solved the shortcomings of the conventional method of producing extracts from mushrooms, added additives such as enzymes, and proceeded with research to produce maitake extract without chemical treatment. They focused on the fact that if the extract of Maitake is stored at a low temperature, electricity will precipitate and accumulate in the lower layer of the liquid, and this separated supernatant will not generate electricity even after long-term storage. The crushed material is heated with water to extract the active ingredients, and after extraction, it is separated into a residue and an extract, and the separated extract is stored at a low temperature, preferably below 10°C, and after removing the precipitated electricity, the liquid part is By concentrating or not adding sugars, organic acids, etc. to it and packaging it, it is highly nutritious, delicious, and has high commercial value. It was successful.

The Maitake fruiting bodies used in this invention are mushrooms belonging to the Maitake genus, such as Shiromaitake, Kuromaitake, Tombi Maitake, Choreimaitake, etc., and may be artificially cultivated by the method described above or harvested from nature. It can be anything.

However, for practical purposes, artificially grown ones are used.

In the present invention, when extracting the extract from the above-mentioned Maitake mushroom, it is effective to extract with hot water, and therefore, the Maitake fruiting body is first ground.

The maitake fruiting body may be ground alone or may be ground together with water, and the equipment used is a mixer, chopper, crusher, etc.

The degree of grinding is not particularly limited as long as it has a size that allows extraction.

For hot water extraction, approximately 5 to 15 parts of water is added to 1 part of Maitake fruiting body, and the mixture is heated at a temperature of 70 to 100°C for 1 to 10 hours.

By heating, the soluble component moves to the liquid part and is separated from the insoluble residue, so the insoluble residue is removed by filtration.

The insoluble residue may be discarded as is, or may be extracted again as necessary to improve extraction efficiency.

The filtrate thus obtained mainly contains carbohydrates such as mucopolysaccharides and pectin, as well as amino acids, pegtites,
It contains nucleic acids and a small amount of inorganic matter, and the solid concentration is extremely low at 0.3 to 3.0%, so it is concentrated to a solid concentration of about 10%.

Dark blue is preferably carried out under reduced pressure, and any ordinary reduced pressure concentration device can be used.

The hot water extraction is not limited to the above-mentioned batch method, and may be performed continuously.

Furthermore, in managing the concentration, it is convenient to determine the degree of concentration by measuring R-Bx, since the solid matter concentration and the Brix degree (hereinafter referred to as R-Bx) measured by a culm meter using a refractometer are similar.

The appropriate degree of concentration is R-BX, about 5 to 15. If the concentration is too low, the working volume will be enormous and the work will be inconvenient, but if the concentration is too high, the viscosity will increase and the settling of pectin will be poor. Therefore, you need to be careful.

If the concentrated liquid is left as it is, it will gradually form a lump, so it is necessary to drain it with a sharpening tool.

This weight is mainly pectin, and in this invention, in order to separate the above-mentioned pores, the concentrated liquid is cooled, and this is
Leave it at a low temperature.

Due to this cold storage, the conduits settle and form a layer at the bottom.At this time, solid-liquid separation can be done in a relatively short time at low temperatures, but it is better to avoid freezing at temperatures below 0°C. Further, it is better to avoid high temperatures of 10° C. or higher because not only does precipitation take a long time, but the precipitation is also incomplete.

The above-mentioned dross may be separated by precipitating the electrolyte and increasing the amount of supernatant liquid, but it is difficult to use a centrifuge.

An example of analysis of the maitake extract obtained in this manner is shown in Table 1.

The numerical values in the table are based on the weight of the maitake extract that was concentrated using a rotary evaporator, stored at 4° C. for 48 hours, and then centrifuged.

As can be seen from the table above, maitake extract is mainly composed of sugar, but the sugar content is mostly mucopolysaccharide, and almost no pectin, which is a component of gejidou, which is expected to have medicinal and effective effects. Therefore, even if maitake extract is stored for a long period of time after being harvested, it will not lose its commercial value due to cellulosis.

Double lined above.

In this case, storage time is important, and tfJV must be allowed to stand for 4 hours.

To find out the required storage time, the maitake extract concentrated as described above was allowed to stand in a refrigerator at 5°C for 1 to 60 hours to form a precipitate, and then placed in a refrigerator at 2°C for 24 hours.
Table 2 shows the results of holding the sample for a certain period of time and testing whether electricity was generated.

However, ○: Normal formation was observed △: The liquid became cloudy If such extracts are used, electricity will be generated after packaging, which will significantly reduce the product value.

In addition, the clarified extract, which has been kept cold and heated for more than 36 hours and has been strained, no longer forms precipitates and has an abundance of active ingredients and the unique flavor of maitake mushrooms. Fructose, invert sugar, honey, etc., organic acids such as citric acid, co-phosphoric acid, lactic acid, tartaric acid, etc. are added as soft drink raw materials, and the mixture is bottled, canned, or placed in synthetic resin containers using conventional methods and sterilized. , packaging will cause long-term changes in appearance,
The result is a health drink whose main ingredient is maitake extract, which has no change in flavor and is extremely delicious.

As mentioned above, the present invention adopts a physical clarification method according to the characteristics of the mushroom extract instead of the conventional chemical clarification method for mushroom extracts, so it is possible to produce maitake extracts with high commercial value without losing the ingredients and flavor. Since this clarification method was newly developed by the present inventors, it can be applied to the production of other similar products, contributing to the advancement of technology in the industry. There is something big to do.

This will be explained below using examples.

Example 1 Maitake was produced by mixing 70g of soybean meal with 700g of sawdust and 100q of sawdust, and adding 700g of leachate obtained by hot water extraction of a mixture of 50g of topsoil (air-dried) and 50g of volcanic ash (air-dried) with 1t of water. Then, a small amount of water was added to prepare a culture medium, and 1 was filled into a wide-mouth bottle to prepare a culture medium with a silico stopper.

Many of these wide-mouthed bottles were heated, sterilized, cooled, and then inoculated with mycelium of Maitake fungi, Grifola frondotsa pal Tocatiana (see JP-A-55-150892), which had been cultured separately, and cultured at 25°C for 60 days. did.

After culturing, fruiting bodies were formed at a temperature of 15-19° C. and a humidity of 90-96° C. while exposing them to natural scattered light and supplying fresh air.

The mushrooms were grown after about 10 days, and the fruiting bodies were collected after 14 days.

The yield at this time was approximately 118 g of maitake mushrooms per wide-mouthed bottle.

The above-mentioned maitake mushrooms were cleaned of adhesion, put 1 kg into a test mixer, rotated for 5 minutes to grind, put this into water prepared separately, and heated at 90 ° C. for 6 hours with stirring. Extraction was performed.

The insoluble fruit bodies were filtered through a cotton cloth to obtain about 9 tons of maitake extract.

The above extract was supplied to a rotary evaporator and concentrated under reduced pressure to about 10 degrees R-Bx.

This concentrated solution was placed in a refrigerator at 4°C and allowed to stand for 48 hours to precipitate the weight.

The produced rabbit was separated using a centrifuge (manufactured by Kokusan Centenki Co., Ltd.) to obtain about lt of clear maitake extract containing almost no pectin.

150 g of sugar and 5 g of citric acid were added and dissolved in this maitake extract to make maitake juice, and then 200 g of sugar was added and dissolved.
The maitake juice, which was divided and packaged into 5 small bottles (CC) each, had a unique flavor of maitake, was an extremely delicious health drink, and did not produce any odor even after being refrigerated for 30 days.

Example 2 1 t of clarified maitake extract obtained in Example 1 and 15 glucose
0g, add 5g of lactic acid, and apply this to 200mA? The mixture was individually packaged in small bottles, sealed tightly, pasteurized, and stored at room temperature for 30 days.

No formation of medium size was observed during storage, and there was no change in flavor.

Claims (1)

[Scope of Claims] 1. The active ingredient is extracted by heating the ground material of maitake fruiting body with water, the residue and the extract are separated, the extract is stored at a low temperature, preferably below 10°C, and the resulting product is extracted. 1. A method for producing a health and nutritional drink containing maitake extract as a main ingredient, which comprises removing the extract, adding sugars, organic acids, etc., and packaging it. 2. A method for producing a health and nutritional drink containing maitake extract as a main ingredient according to claim 1, wherein the time of storage at low temperature is 24 hours or more.