JPS6361910B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a food or drink using a basidiomycete, a bacterium belonging to the genus Hemorrhoids. Conventionally, extracts of C. chinensis have been known to have medicinal and edible uses, but in either case they have a very bitter and astringent taste and are difficult to drink. The present inventors have found that when culturing basidiomycetes belonging to the genus Stonebacterium using an artificial liquid medium, the use of chlorella or its extract as a component of the medium produces an extremely refreshing taste. The present invention was completed by discovering that food and drink can be obtained. In carrying out the present invention, examples of the fungi include, for example, C. chinensis, C. chinensis, M.
Bacteria belonging to Basidiomycota such as Shimamantake, the order Hydanoshitake, the family Arunocyceae, and the genus Stoneman, or their mutants may be used (see Rokuya Imazeki, Tsuguo Hongo, "Illustrated Encyclopedia of Japanese Fungi" (Yakusha)). The present invention uses a liquid medium when artificially culturing the basidiomycete. As the carbon source in this liquid medium, glucose, fructose, sucrose, starch, etc. can be used at a concentration of 1 to 15% in the medium. Among them, glucose is the most suitable carbon source. Next, as a nitrogen source, chlorella or an extract thereof is used at a concentration of about 1 to 25%. Conventionally used nitrogen sources, such as yeast extract, rice bran extract, soybean meal, and corn steep liquor, have unique odors and tastes. It remained in the product (culture broth) and prevented the use of this culture product as food or drink. By using Chlorella or its extract in place of these nitrogen sources, the above-mentioned drawbacks can be completely eliminated in the cultured product, resulting in excellent food and drink products that have only a refreshing taste without any off-taste or odor. I found out that it can be done. Examples of strains that can be used in the present invention have the accession numbers in Table 1.

[Table] When producing the food and drink of the present invention, commercially available dry powder can be used as the chlorella added to the liquid medium, but undried chlorella produced by culturing chlorella can also be used. I can do it. Chlorella extract is obtained by hot water extraction using water at 60 to 100℃ for 5 to 5 minutes.
Use what has been extracted under normal pressure for about an hour.
It is also possible to add water to the extraction residue and perform the heating extraction again, repeat this operation 2 to 3 times, and collect the chlorella extract for use. For artificial culture, a liquid medium is used, and liquid surface culture (static culture) or submerged culture (shaking culture, deep aeration agitation culture, etc.) can be used. In submerged culture, by homogenizing (generating shearing and grinding) the mycelium produced using a homogenizer, homoblender, etc., it is possible to make food and drink with even better texture and flavor. When culturing, liquid surface culture is usually carried out at 20 to 30℃ for 10 to 10 minutes.
The desired product, which is a culture product, can be obtained by culturing for about 30 days, or in submerged culture for about 5 to 20 days, usually at 20 to 30°C, under appropriate aeration. When submerged culture is used and a homogenizer is used, this culture product will be approximately 1.
It is obtained as a translucent pale yellow-green liquid containing suspended fine mycelia at a concentration of ~5 g/approx, and can be used as is as a food or drink. This culture product solution can be preserved by heating at 70 to 100°C for about 5 to 20 minutes, and it is a delicious food and drink with a refreshing taste similar to the solution without heat treatment. Since the food and drink of the present invention itself contains nutritional components, it is effective in sustaining living organisms, and it also contains medicinal components, making it particularly preferable as a health food and drink. The above-mentioned food and drink can also be filtered to remove contaminating mycelium, if necessary, so that the resulting filtrate can be used as a drink with excellent refreshing taste. Details will be further explained below using examples. Example 1 An agar slant-cultured mother fungus of the basidiomycete Shimanensis was taken, cultured with shaking, and the mycelia obtained by homogenization were added to the medium shown in Table 1.
The cells were inoculated at a rate of 0.01%, and cultured with shaking at 200 rpm using a rotary shaker for 14 days at 25±2°C. As for chlorella, a commercially available product (manufactured by Nippon Chlorella Industries Co., Ltd.) was used. The product was a pale yellow-green translucent suspension and exhibited properties as shown in Table 2.

[Table] In the taste test, more than 75% of 20 people agreed that the results were the same. As a result, the product using the chlorella-containing medium had no bitterness and had a refreshing taste. Example 2 Using 500 ml of water for 100 g of chlorella powder used in Example 1, extraction was performed at 95°C for 2 hours.
After separating the liquid with paper, the chlorella extraction residue is collected again.
Add 500ml of water and extract at 95℃ for 2 hours.
The obtained extract was mixed with the first extract to obtain a chlorella extract. Using this extract and glucose as medium components, C. chinensis was cultured (deep aeration agitation culture, homogenization treatment) according to the method described in Table 2. After the culture was completed, the bacterial cells were separated and the paper was drunk. As shown in Table 3, all the products using chlorella had a refreshing taste.

[Table] ○: Sweet, slightly refreshing ×: Bad taste The above results were obtained by more than 75% of the 20 people who made the same judgment. Example 3 An agar slant-cultured mother fungus of the basidiomycete Shimanensis was taken, cultured with shaking, and the mycelium obtained by homogenization was inoculated into the medium shown in Table 4 at a rate of 0.01%. Culture was performed at 25±2°C for 14 days with shaking at 200 rpm using a rotary shaker. A commercially available chlorella product (manufactured by Nippon Chlorella Industries Co., Ltd.) was used. The product was a pale yellow-green translucent suspension and had properties as shown in Table 4.

[Table] ◎: Refreshing, no bitterness or astringency ○: Sweet, slightly refreshing △: Sweet, strong taste In the taste test, more than 70% of 10 people agreed with the results. As a result, the product using the chlorella-containing medium had a refreshing taste without bitterness or astringency.

Claims (1)

[Scope of Claims] 1. A refreshing product characterized in that it is obtained by artificially culturing Basidiomycetes belonging to the genus Hemorrhoids in a liquid medium by adding chlorella or an extract thereof as a nitrogen source. Foods and drinks with flavor. 2. The food and drink according to claim 1, wherein the basidiomycete belonging to the genus Hemorrhoids is a fungus of the species Hemorrhoids. 3. The food and drink according to claim 1 or 2, wherein the liquid medium is an aqueous glucose solution. 4 Chlorella or its extract is 1-25% in the medium
The food or drink according to any one of claims 1 to 3, wherein the food or drink is added so as to contain. 5. The food and drink according to claim 4, wherein the chlorella extract is obtained by high-level hot water extraction of chlorella. 6. A food and drink with a refreshing flavor, which is produced by inoculating Basidiomycota belonging to the genus C. chinensis into a liquid medium containing chlorella or its extract as a nitrogen source, culturing it in the liquid, and homogenizing it at the appropriate time. Manufacturing method.