JPH0655121B2 - Method for producing Reishi fluid and method for producing health drink containing Reishi fluid - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

The present invention relates to a method for producing a health drink, and more particularly to a method for producing a health drink containing an enzyme-reacted Reishi extract of rice koji.

[Prior art]

As is well known, Ganoderma lucidum has been widely used as a crude drug containing useful medicinal ingredients since ancient times, but its hot water extract has a strong bitter ingredient, so its bitterness is a major adverse effect for regular drinking. Therefore, many methods have been attempted in the past to remove the bitterness component, but few of the hot water extracts have been commercialized as beverages. Among these attempts, as a method for removing the bitterness component of ganoderma lucidum using rice malt, Japanese Patent Application Laid-Open No. 60-145075 discloses a method of adding amazake after saccharification to a hot water extract of ganoderma lucidum as described above. A method of alleviating bitterness is disclosed.

[Problems to be Solved by the Invention]

In order to remove the bitterness component by the enzyme action of koji and to make a beverage that can be stored for a long time without deteriorating according to the above conventional technique, there are the following problems. Since amazake is mixed in the product, a considerable amount of rice grains remain in the product and the product becomes semi-solid, so that it cannot be a normal drink with good fluidity. Amazake is too strong and not suitable as a soft drink. 30 at 80 ° C, which is used in this conventional technique.
The heat sterilization condition of holding for a minute is not enough to completely sterilize thermostable bacteria, and the product containing amazake as it is is made from rice koji as a raw material, so that the initial number of microorganisms is large, and Bacillus bacteria, which are thermostable bacteria, may not be killed. Since the alleviation of bitterness is simply due to the masking effect of sweetness, it is difficult to sufficiently remove the bitterness. Furthermore, since the enzyme is deactivated under the heating condition of 80 ° C. for 30 minutes described above, it cannot be expected that the bitterness component is removed by the residual enzyme in the sweet sake. In addition, for example, after the heat treatment, the enzyme in amazake remains active, and even if a part of the enzyme is involved in the removal of the bitterness component, various other enzymes in amazake cause the product to be colored, etc. As it deteriorates, the commercial value of the above products decreases. An object of the present invention is to provide a health drink containing a hot water extract of Ganoderma lucidum as a base material free from these problems. (Matters Based on Research) The present inventors have conducted various studies in view of the above-mentioned problems, and (1) whether the enzyme extract of rice koji is allowed to act on the hot water extract of dried ganoderma, Alternatively, when rice malt is added to this hot water extract for saccharification, the bitterness component of Ganoderma lucidum is converted to a non-bitter component, and as a result, the reaction liquid after the enzyme solution of rice malt is acted as described above. Alternatively, the filtrate obtained by filtering the saccharified liquid after saccharification can be a health drink that is easy to drink without bitterness, and (2) holding the filtrate at 120 ° C. for 4 minutes, or When the heating conditions having the same or higher efficacy as that of F, that is, the F value (lethal value of heat sterilization) is 4 minutes or more, these filtrates are completely sterilized, and at the same time, the enzymes therein are also lost. As a result, the filtrate causes quality deterioration such as coloring or change in taste. Without even over one month, for example 30 ° C., it was found to be stored for a long period of time. It is known that the main component of the bitterness component of Ganoderma lucidum is a polysaccharide, but the analysis example of the conversion action of the polysaccharide by the enzyme extract of rice koji is as follows. Hot water 1,5 which is heated to boiling with 100 g of dried Reishi
Filtrate obtained by holding 60 g of rice koji in 300 m of 0.5% sodium chloride aqueous solution at 7-8 ° C. for 5 hours into 90 m and 85 m of Reishi extract obtained by decocting in 00 m for 1 hour and filtering. (Crude enzyme solution) 10m and 15m were added, and 10% crude enzyme solution and 15m, respectively.
% Crude enzyme solution, and allowed to act at 50 ° C. for 24 hours. 2 m of a 0.05% aqueous potassium ferricyanide solution containing 0.5 mol of sodium carbonate was added to 1.5 m of the filtrate of the obtained working solution, and the mixture was reacted for 15 minutes under boiling. The reaction solution was rapidly cooled and then centrifuged at 15,000 rpm for 15 minutes, and the absorbance of the supernatant was measured at a wavelength of 420
As a result of measuring with nm, 10% crude enzyme solution is 0.81, 15%
The crude enzyme solution became 0.92. In this case, a large absorbance means that the glucose-terminal-CHO groups constituting the bitterness component polysaccharide are increased, which means that the decomposition rate of the polysaccharide is increased. That is, when the amount of the crude enzyme solution added to the Reishi extract is increased from 10% to 15%, the absorbance is increased from 0.81 to 0.92.
It was found that the bitterness component was quantitatively converted depending on the amount of rice koji enzyme added.

[Means for Solving the Problems]

The present invention was invented based on the above findings, and uses a hot water extract of Ganoderma lucidum as a base material and withstands long-term storage.
For the purpose of providing a bitterness-free Ganoderma lucidum and a health drink to which the Ganoderma lucidum is added, a reaction solution obtained by reacting a rice koji enzyme solution with a hot water extract of Ganoderma lucidum, or the hot water After adding rice malt to the extract and saccharifying, the saccharified liquid is filtered, and then
Obtaining ganoderma liquor by sterilizing the filtrate by holding it at 120 ° C. for 4 minutes, or adding a treatment based on a heating condition having an efficacy equal to or higher than that for sterilization. The present invention provides a method for producing a health drink containing Ganoderma lucidum by adding to the beverage liquid. (Detailed Description of the Invention) The hot water extract of Ganoderma lucidum used in the present invention includes, for example, 1 part of dried Ganoderma lucidum with 0.5 to 15 parts of water together with 10 to 15 parts of water.
Obtained by boiling for 2 hours. With enzyme solution of rice koji, soak the rice koji in water or aqueous solution,
Obtained by leaching various enzyme groups contained in rice koji, including amylase, protease and various other enzyme groups, and not consisting of only a single component of these enzyme groups, for example A mixture of 100 parts of 0.5% aqueous sodium chloride solution and 10 to 30 parts of malted rice was maintained at 5 to 10 ° C. for 4 to 5 hours, and then the mixture was obtained by filtration. This enzyme solution is generally used in an amount of 30 to 300 m, preferably 150 to 300 m, per 100 m of the hot water extract. When rice koji is directly added to the hot water extract of Ganoderma lucidum to saccharify the rice koji, generally 10 to 50 g, preferably 30 to 50 g of rice koji is added to 100 m of the hot water extract. In order to make the enzyme solution act on the hot water extract of Ganoderma lucidum, these mixtures are generally kept at 50 to 55 ° C. for 20 to 24 hours, and when saccharifying rice koji in the hot water extract, A mixture of the two is generally used at 50-55 ° C for 2
Hold for 0-48 hours. The filtrate obtained by filtering the above reaction solution or saccharified solution contains 1% in order to keep its quality constant for a long time.
A heat sterilization treatment is performed under the condition of holding at 20 ° C. for 4 minutes. The conditions of this heat sterilization treatment are other conditions that give an effect equal to or more than holding at 120 ° C. for 4 minutes, that is, F
It is also possible to replace with the condition that the value is 4 minutes or more. Health drinks produced by the present invention, various moderate, that is, to make drinks easy to drink, water, sweeteners such as sugar, acidulants such as citric acid, or additives added to various beverages Can be added appropriately.

【Example】

Next, the present invention will be described with reference to examples. Example 1: 100 g of 0.5% sodium chloride aqueous solution to 10 g of rice koji
The enzyme in rice koji is leached into the above-mentioned aqueous solution by holding the mixture added with the mixture at 7 to 8 ° C. for 5 hours with occasional stirring, and the filtrate obtained by filtering the leached mixture is used as an enzyme solution (National Tax Agency). It was used as a comment of the prescribed analysis method). Then, after adding the above enzyme solution to the Reishi citrus hot water extract obtained by decocting 100 g of dry Reishi for 1 hour in 1000 m of boiling water heated to the boiling point, under the conditions shown in Table 1, The Reishi extract was subjected to an enzymatic reaction. For comparison, a commercially available enzyme agent (origin from filamentous fungus) was used in place of the enzyme solution to cause an enzymatic reaction in the Reishi extract. Each of the reaction liquids obtained by allowing the enzyme agent to act as described above was filtered, and Samples 1 to 3 of the present invention formed from the filtrates.
And the bitterness of Comparative Samples 1 to 4 was evaluated by a sensory test,
The degree of bitterness is not reduced at all (++);
These results are shown in Table 1 in the stages of slightly reduced bitterness (+); slightly bitterness remaining (±); and no bitterness sensed (-). From the results shown in Table 1, it can be seen that the polysaccharide, which is the main component of the bitterness component in the Reishi extract, is affected by the enzyme solution of rice koji, whereas it is not affected by the commercially available enzyme preparation. All of the commercially available enzyme preparations used here are filamentous fungi that have a high amylase and protease titer. In particular, although the origins of cochrase and glucozyme were of the same strain as Aspergillus oryzae used as seed koji for rice koji, the effect of converting bitter components alone was not observed. According to the sensory evaluation, when the enzyme solution of rice koji of the present invention was used, the degree of remaining bitterness tended to decrease as the proportion of the enzyme solution used increased.
As a cause of this, since rice koji contains various enzymes other than amylase and protease, it is considered that these enzyme groups combine to effectively act on the bitterness component. In addition, since the filtrate obtained by reacting the rice koji enzyme solution on the Reishi extract to convert the bitterness component lacks sweetness as a beverage, the beverage may be prepared by appropriately adding a sweetening substance such as honey. Even if they are heated with an F value of 4 minutes or more, they sufficiently retain a reduced bitterness and an appropriate sweetness, and have a taste suitable for serving as a beverage. Example 2: Dried Reishi crushed with a mixer (water content 1
3.7 (about 15 times) hot water was added to 250 g (3.3%), and the mixture was boiled for 2 hours and then filtered through filter paper (NO. 2) to obtain a filtrate of 2. The filtrate has a strong bitter component at pH = 4.40. This Reishi extract is divided into 400 m each, and rice malt (water content 23%) is added to each of them in a ratio as shown in the following test section. Test plot extract 400m + rice koji 200g, extract 4
00m + rice koji 150g, extract 400m + rice koji 1
00 g of the extract, 400 m of the extract + 50 g of rice koji, placed in each test section are placed in a 500 m beaker, the beaker's mouth is covered with Saran wrap, and the saccharified solution saccharified at 55 ° C for 24 hours is filtered with a filter paper. The pH of each filtrate thus obtained,
The sugar content, coloring degree, and viable cell count were measured, and the results are shown in Table 2. After the saccharification, a transparent saccharified solution having a sugar content of 9.0 to 24.0% and a coloring degree of not more than 1.0 is obtained. Further, although the saccharification conditions of 55 ° C. for 24 hours were severe conditions for the growth of bacteria, the bacteria remained in all the test plots. Furthermore, the number of viable cells after heating at 80 ° C. for 30 minutes is measured by
As a result of measuring 1 m of each filtrate, the number of colonies per gram was 30 to 40 in the test group and 2 in the test group.
It was 0 to 25, 3 to 4 in the test section, and 1 to 2 in the test section. Therefore, it was found that the bacteria in the saccharified solution using rice koji cannot be completely sterilized under this heating condition. Therefore, for each of the above filtrates, 120 ° C for 4 minutes (attainment pressure of 7
As a result of heat treatment by autoclaving for 15 minutes (post pressure 15 minutes), as shown in Table 3, no viable bacteria were detected in any of the test plots. In addition, even if this heat treatment at 120 ° C for 4 minutes is performed, p
All of H, sugar content and coloration were almost unchanged compared to before heating. In addition, when the heat treatment is performed at 120 ° C. for 5 to 10 minutes, that is, when the F value is 4 minutes or more, the degree of coloring is greater than that at 120 ° C. for 4 minutes, but there is no difference in pH and sugar content. ,
It can be sufficiently applied as a beverage in sensory evaluation. The filtrate heat-treated at 120 ° C. for 4 minutes was evaluated by a sensory test by 15 panelists, and as shown in Table 4, it was evaluated as suitable as a beverage. Furthermore, when a storage test was carried out in which the filtrate heated at 120 ° C. for 4 minutes was stored at room temperature for one month, no change was observed in each filtrate.

【The invention's effect】

As described above, according to the present invention, a Ganoderma lucidum and a Ganoderma lucidum-containing health drink containing an active ingredient of Ganoderma lucidum, which can be stored for a long time and which has no bitterness, can be produced.

Claims (5)

[Claims] 1. An enzyme solution of rice koji obtained by immersing rice koji in water or an aqueous solution and leaching various enzyme groups contained in the rice koji to a hot water extract of Ganoderma lucidum. And then the resulting reaction liquid is filtered, and the filtrate is sterilized to obtain a Reishi solution. 2. Ganoderma lucidum obtained by adding saccharified rice koji to a hot water extract of Ganoderma lucidum, filtering the saccharified liquid obtained, and sterilizing the filtrate to obtain Ganoderma lucidum liquid. Liquid manufacturing method. 3. The method for producing ganoderma lucidum according to claim 2, wherein the saccharified solution filtrate has a sugar content of 10 to 25%. 4. The Reishi solution according to any one of claims 1 to 3, wherein the sterilization treatment is carried out by a heat treatment at 120 ° C for 4 minutes or a heat treatment having an effect equivalent to or higher than this. Manufacturing method. 5. A method for producing a health drink containing Ganoderma lucidum, which comprises adding and mixing the Ganoderma lucidum according to any one of claims 1 to 4 to a drink.