JPH06165666A - Corchorus olitorius liqueur and method for producing the same - Google Patents
Corchorus olitorius liqueur and method for producing the sameInfo
- Publication number
- JPH06165666A JPH06165666A JP7872992A JP7872992A JPH06165666A JP H06165666 A JPH06165666 A JP H06165666A JP 7872992 A JP7872992 A JP 7872992A JP 7872992 A JP7872992 A JP 7872992A JP H06165666 A JPH06165666 A JP H06165666A
- Authority
- JP
- Japan
- Prior art keywords
- moroheiya
- dried
- days
- shochu
- drying
- 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.)
- Granted
Links
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- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、明細書本文中第（１）
表に記載されるごとく健康に有用なるミネラル類および
カロチンを主体とした各種ビタミン類を多量に含んでい
るモロヘイヤを本文記載のアルコールと混合し一定期間
熟成させることにより、風味とコクを醸し出し美味であ
る上に常時飲むことによって滲出した上記有効成分の体
内えの吸収を容易にすることを目的とした、乾燥モロヘ
イヤを利用したモロヘイヤ酒とその製造方法に関するも
のである。FIELD OF THE INVENTION The present invention relates to (1) in the text of the specification.
As shown in the table, Moroheiya containing a large amount of various vitamins mainly composed of minerals and carotene that are useful for health is mixed with the alcohol described in the text and aged for a certain period of time, which brings out the flavor and richness and is delicious. In addition, the present invention relates to Moroheiya liquor using dried Moroheiya and a method for producing the same, for the purpose of facilitating absorption of the active ingredient exuded by constant drinking.
【０００２】[0002]
【従来の技術および発明が解決しようとする問題点】従
来香料植物を原料として添加した果実酒もしくは薬味酒
は種々のものが公知となっているが、本発明のモロヘイ
ヤを原料としたものは極めて稀である。モロヘイヤとは
学名Corchorus Olitorius で、原産地はインド西部から
アフリカにかけての１年生草本である。BACKGROUND OF THE INVENTION Various kinds of fruit liquor or condiment liquor to which a fragrance plant has been added as a raw material have been known, but those derived from the moloheiya of the present invention are extremely popular. It is rare. Moroheiya is the scientific name Corchorus Olitorius, and the place of origin is an annual herb from western India to Africa.
【０００３】[0003]
【表１】またモロヘイヤは第（１）表に記載したごとく
カリウム、カルシウム等のミネラル類、カロチンおよび
ビタミンＢ1 、Ｂ2 について他の植物に抜きん出て多量
に含んでいる。特にカロチンはそれ自体が近年人間の細
胞の癌化を押える作用があることがわかって来てさわが
れている。この優れた栄養素を蒸溜酒に溶かし出し人体
に容易に吸収される風味のよいコクのある、すなわち美
味なるリキュール酒を作るためには、より多量のモロヘ
イヤ葉茎部を傷ためたり腐敗させることなく、適合せる
アルコール類に漬け込み熟成期間を経るも劣化させるこ
となく保持し、濾過した後で美味なるリキュールを得る
には、大容量のモロヘイヤ生葉茎を取り扱う繁雑さ、ア
ルコール材料の選択、混合比率および熟成の技法など幾
多の問題点があった。[Table 1] As shown in Table (1), moloheya contains a large amount of minerals such as potassium and calcium, carotene and vitamins B 1 and B 2 by far extracted from other plants. In particular, carotene has recently been known to be found to have an action of suppressing canceration of human cells. In order to make a delicious liqueur liquor that dissolves this excellent nutrient in distilled liquor and is easily absorbed by the human body, that is, in order to make a delicious liqueur liquor, it is possible to damage a large amount of Moroheiya leaf stem without damaging or spoiling it. In order to obtain a delicious liqueur after retaining it for a long time without aging it, soaking it in suitable alcohols and aging it, to obtain a delicious liqueur, the complexity of handling a large volume of moloheiya leaf stem, selection of alcohol material, mixing ratio and There were many problems such as aging techniques.
【０００４】[0004]
【問題点を解決するための手段】モロヘイヤの含有する
栄養素をより多く、リキュールに溶かし出すためにはモ
ロヘイヤの生の葉茎をより細かく裁断し、その混合比率
を高かめればよいわけであるが、生の葉茎は適当に切断
しても非常に嵩高かとなり、高い混合比率で漬け込むこ
とは非常な困難さをともなう、また生葉茎はすぐに傷み
腐敗を生じるので、生産のスケジュール化に多大の煩雑
さがあった。そこで該モロヘイヤ生葉茎を以下の各種の
乾燥方法にて、乾燥モロヘイヤ葉茎として原料化をはか
った。生の葉茎をよく水洗した後で、乾燥方法としては
以下の３種を行った（１）凍結乾燥（いわゆるフリージ
ングドライである）（２）自然乾燥 （３）遠赤外線乾
燥である。各々の乾燥条件の大略を以下に記す。凍結乾
燥条件は温度約−0.5 〔℃〕乃至０〔℃〕とし気圧は0.
3 乃至1.0[mmHg] で乾燥時間は３乃至１０時間である。
自然乾燥条件は陰干しにて送風機で風を送りながら約一
週間乾燥させた。遠赤外線乾燥の場合は、遠赤外線乾燥
炉中で温度を約５０〔℃〕として１乃至３時間の乾燥を
行った。各乾燥方法とも重量にして約１／３（乾燥後重
量約３０％）を目度に行う。出来上った各種乾燥モロヘ
イヤ葉茎（以後は単に乾燥モロヘイヤとのみ記載する）
を約１乃至２〔cm] の長さに裁断のうえ、原料として供
給する。原料用アルコールとしてはアルコール度２０％
以上の焼酎甲類または焼酎乙類を使用する。アルコール
度が２０％以上あれば、熟成期間中少々の手違または腐
敗要因が生じても全体的な劣化にいたる確率が少くない
からである。各種乾燥モロヘイヤをそれぞれ、所定の重
量比になるよう熟成槽に入れて、原料アルコールをそそ
ぎ込み２週間乃至１ケ月の間室温にて熟成させる。その
間、日に１０分間程度櫂を入れて攪拌する。前記載の期
間寝かせたのちに、濾布にて濾過して、瓶詰して製品化
することを特徴とする製造方法を提供することによって
問題点を解決しようとするものである。[Means for Solving Problems] In order to dissolve more nutrients contained in Moroheiya and to dissolve it in liqueur, it is sufficient to cut the raw leaves of Moroheiya into smaller pieces and increase the mixing ratio. However, even if it is properly cut, the raw leaf stems become very bulky, and it is very difficult to soak it in a high mixing ratio.Because the raw leaf stems are immediately damaged and rotted, it is difficult to schedule production. There was a great deal of complexity. Therefore, the raw leaves of Morohaya yams were made into raw materials as dried Morohaya yams by various drying methods described below. After washing the raw leaf stems thoroughly with water, the following three drying methods were performed: (1) freeze-drying (so-called freezing dry) (2) natural drying (3) far-infrared drying. The outline of each drying condition is described below. The freeze-drying conditions are a temperature of about -0.5 [° C] to 0 [° C] and an atmospheric pressure of 0.
The drying time is 3 to 1.0 [mmHg] and 3 to 10 hours.
The natural drying conditions were drying in the shade for about one week while sending air with a blower. In the case of far-infrared ray drying, the temperature was set to about 50 [° C.] in the far-infrared ray drying oven and the drying was performed for 1 to 3 hours. In each drying method, about 1/3 of the weight (weight after drying is about 30%) is about to be performed. Various dried Moroheiya leaf stems (hereinafter simply referred to as dried Moroheiya)
Is cut into a length of about 1 to 2 cm and supplied as a raw material. Alcohol content is 20% as raw material alcohol
Use the above shochu shochu or shochu shochu. This is because if the alcohol content is 20% or more, the probability of overall deterioration is low even if a slight error or a factor of decay occurs during the aging period. Each of the dried moloheya is placed in an aging tank so that a predetermined weight ratio is obtained, and the raw material alcohol is poured into the aging tank and aged at room temperature for 2 weeks to 1 month. Meanwhile, the paddle is put for about 10 minutes a day and stirred. An object of the present invention is to solve the problems by providing a manufacturing method characterized in that after being left to stand for the period described above, the product is filtered with a filter cloth and bottled into a product.
【０００５】[0005]
【実施例１】約１乃至２[cm]に裁断された凍結乾燥モロ
ヘイヤをアルコール度２５％の焼酎を原料として、焼酎
１０〔ｌ〕あたり以下の各重量ごと漬けて仕込んだ。
(1) 25ｇ、(2) 50ｇ、(3)100ｇ、(4)150ｇ、(5)200ｇ。
２０ｇ以下ではモロヘイヤを混合した効果が発現されに
くく、２００ｇ以上では液体部分が極端に減少し、リキ
ュール形態を損うことになる。各仕込試験容器を室温に
保持しつつ毎日１０分間程度攪拌して熟成させた。仕込
後、５日後、１０日後、１５日後、２０日後、３０日後
で各容器よりサンプリングして１０人の成年男子に試飲
させたところ、以下のごとき評価を得た。１０日迄のも
のは特徴ある味の発現が薄かった。また、２０日後と３
０日後のものではさして差異が認められなかった。以上
３０日のサンプルを中心に、１０人の平均的な意見を取
って、この凍結乾燥モロヘイヤ酒の味および色彩を表現
すれば第（２）表となる。Example 1 Freeze-dried Moroheiya cut into about 1 to 2 [cm] was prepared by dipping each of the following weights per 10 [l] of shochu, using shochu with an alcohol content of 25% as a raw material.
(1) 25g, (2) 50g, (3) 100g, (4) 150g, (5) 200g.
If the amount is 20 g or less, the effect of mixing Moroheiya is difficult to be exhibited, and if the amount is 200 g or more, the liquid portion is extremely reduced and the liqueur form is impaired. Each prepared test container was kept at room temperature and agitated for about 10 minutes every day for aging. After 5 days, 10 days, 15 days, 20 days, and 30 days after the preparation, 10 adult boys were sampled from each container and tasted, and the following evaluations were obtained. Up to 10 days, the appearance of characteristic taste was low. Also, 20 days later and 3
No significant difference was observed after 0 days. Taking the average opinions of 10 people, centering on the sample for 30 days, and expressing the taste and color of this freeze-dried Moroheiya liquor, it becomes Table (2).
【０００６】[0006]
【表２】[Table 2]
【０００７】[0007]
【実施例２】約１乃至２[cm]にカットされた自然乾燥モ
ロヘイヤを前実施例と同様に、原料焼酎１０[l] あたり
以下の各重量ごと仕込んだ。(1) 25ｇ、(2) 50ｇ、(3)1
00ｇ、(4)150ｇ、(5)200ｇ。各試験容器を室温にて熟成
させ、仕込後５日、１０日、１５日、２０日、３０日の
間隔にてサンプリングし、１０人の成年男子に試飲させ
たところ、前例と同様に１０日迄のものは特徴のある味
の発現薄く２０日と３０日のサンプルは同等であった。
よって３０日経過のサンプルで１０人の平均的な評価を
総合すれば、自然乾燥モロヘイヤ酒の味と色彩は第
（３）表となる。[Example 2] Naturally dried Moroheiya cut into about 1 to 2 [cm] was charged in the same manner as in the previous example with the following weights per 10 [l] of raw shochu. (1) 25g, (2) 50g, (3) 1
00g, (4) 150g, (5) 200g. Each test container was aged at room temperature, sampled at intervals of 5 days, 10 days, 15 days, 20 days, and 30 days after preparation, and tasted by 10 adult males. Up to the present, the samples with 20-day and 30-day samples were equivalent in that they exhibited a characteristic taste and were pale.
Therefore, if the average evaluation of 10 people is made for the samples after 30 days, the taste and color of the naturally dried Moroheiya liquor are shown in Table (3).
【０００８】[0008]
【表３】[Table 3]
【０００９】[0009]
【実施例３】約１乃至２[cm]に裁断された遠赤外線乾燥
モロヘイヤを前実施例と同様に原料焼酎１０[l] あたり
以下の各重量ごとに仕込んだ。(1) 25ｇ、(2) 50ｇ、
(3)100ｇ、(4)150ｇ、(5)200ｇ。各試験容器を室温にて
熟成させ、仕込後５日、１０日、１５日、２０日、３０
日の間隔にてサンプリングし、１０人の成年男子試飲さ
せた。これも前例と同様に１０日目迄のものは特徴ある
味の発現薄く２０日と３０日のサンプルは程んど同等で
あった。よって３０日経過のサンプルで１０人の平均的
な評価を統括すれば、遠赤外線乾燥モロヘイヤ酒の味と
色彩は第（４）表となる。Example 3 Far-infrared ray-dried moroheiya cut into about 1 to 2 [cm] was charged at the following weight per 10 [l] of raw shochu as in the previous example. (1) 25g, (2) 50g,
(3) 100g, (4) 150g, (5) 200g. Each test container is aged at room temperature, 5 days, 10 days, 15 days, 20 days, 30 days after preparation.
Sampling was done at intervals of days, and 10 adult males were sampled. Similar to the previous example, the samples by the 10th day showed a characteristic taste and the samples on the 20th and 30th days were almost the same. Therefore, if the average evaluation of 10 people is summarized for the sample after 30 days, the taste and color of far-infrared dried Moroheiya liquor are shown in Table (4).
【００１０】[0010]
【表（４）】[Table (4)]
【００１１】[0011]
【実施例４】約0.5 乃至１[cm]に裁断された、遠赤外線
乾燥モロヘイヤと自然乾燥モロヘイヤおよび凍結乾燥さ
せたモロヘイヤ各１０ｇをやゝ目の荒いティーパック用
の袋に入れて、各々１[l] の前実施例と同様の原料用焼
酎に沈積させて、容器に栓した上で、３０日間熟成させ
た。容器を日に１回振盪させた。上記熟成後、味覚検査
をした、１０人の平均的な意見は下記のものであった。 (1) 遠赤外線乾燥──赤黄色のねばりのある香ばしい
味。 (2) 自然乾燥 ──赤黄色のねばりのある甘口。 (3) 凍結乾燥 ──薄緑のとろりとした辛口。 なお、本発明によって得た各モロヘイヤ酒は通常、スト
レートで飲用する以外に飲み手の好みに合はせて、オン
ザロック、水割り、炭酸割り等によって用いられるが、
特にお湯割りにおいて各々の特長をいかんなく発揮する
との評価も得た。また続けて飲用した成年男子よりは便
通がよくなり軟便の傾向となったとの報告も受けた。Example 4 10 g each of far-infrared ray-dried Morohaya, natural-dried Morohaya, and freeze-dried Morohaya cut into about 0.5 to 1 [cm] were placed in a bag for tea packs having a coarse texture, and 1 [l] The same shochu for starting material as in the previous example was deposited, stoppered in a container, and aged for 30 days. The container was shaken once a day. The average opinion of 10 people who taste-tested after the said aging was as follows. (1) Far infrared drying ── Red and yellow sticky and fragrant taste. (2) Naturally dried ── Red and yellow sticky sweet. (3) Freeze-drying ── Light green and dry. In addition, each Moroheiya liquor obtained by the present invention is usually used according to the taste of the drinker other than drinking straight, on-the-rock, watered, carbonated, etc.,
In particular, we have obtained an evaluation that each feature can be fully exerted in hot water splitting. In addition, it was reported that bowel movements were better than those of adult males who continued to drink and tended to have loose stools.
【発明の効果】本発明は上記のごとくである。これによ
って非常に美味な上、それぞれ特長を持ったモロヘイヤ
酒（リキュール）を得ることができ、問題点は充分に解
決し、更らなる効果を上げることが出来た。The present invention is as described above. As a result, it was possible to obtain Moroheiya liquor (liqueur) that was very delicious and had its own characteristics, and the problems could be fully resolved and further effects could be achieved.
Claims (3)
然乾燥またはフリージング乾燥（凍結乾燥）または遠赤
外線ヒーターによる乾燥を行ったものを原料とし、該原
料用乾燥モロヘイヤを焼酎甲類まはたＺ類を原料アルコ
ールとして、その中に１立方メートルあたり、少くとも
2.5[kg] 以上混合し１５日以上熟成させて、濾過し製品
とすることを特徴としたモロヘイヤ酒。1. A raw material obtained by naturally drying, freezing drying (freeze-drying) or drying a far-infrared heater on leaves and stems of washed Moroheiya, and using the dried Moroheiya as a raw material, shochu shochu or Z Alcohol is used as raw alcohol, and at least at least 1 cubic meter
Moroheiya liquor characterized by mixing 2.5 [kg] or more, aging for 15 days or more, and filtering to obtain a product.
然乾燥またはフリージング乾燥または遠赤外線ヒーター
による乾燥を行い原料用乾燥モロヘイヤを作り、該乾燥
モロヘイヤを焼酎甲類または乙類に混合し時々攪拌して
１５日以上熟成させ濾過して製品とすることを特徴とす
る請求項（１）に記載のモロヘイヤ酒の製造方法。2. The washed Moroheiya leaves and stems are dried naturally or by freezing or by a far-infrared heater to prepare a dried Moroheiya, and the dried Moroheia is mixed with shochu shochu or Boshi and occasionally stirred. The method for producing Moroheiya liquor according to claim 1, wherein the product is aged for 15 days or more and filtered to obtain a product.
然乾燥またはフリージング乾燥または遠赤外線ヒーター
による乾燥を行い、該乾燥モロヘイヤを裁断し、やゝ目
の荒いいわゆるティーパック用の袋に入れ口部を綴じ
る。この袋を原料用アルコールである焼酎甲類または乙
類と供に熟成槽に入れて時々攪拌して１５日以上熟成さ
せて製品化することを特徴としたモロヘイヤ酒の製造方
法。3. The leaves and stems of Morohaya that have been washed with water are dried naturally or by freezing or dried by a far-infrared heater, and the dried Morohaya is cut into a bag for so-called tea packs having a slightly coarse mesh and a mouth part. Bind. A method for producing Moroheiya liquor, characterized in that this bag is placed in an aging tank together with shochu shochu or otsu, which is the raw material alcohol, and occasionally agitated for aging for 15 days or more to produce a product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7872992A JPH0811061B2 (en) | 1992-03-02 | 1992-03-02 | Moroheiya liquor manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7872992A JPH0811061B2 (en) | 1992-03-02 | 1992-03-02 | Moroheiya liquor manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06165666A true JPH06165666A (en) | 1994-06-14 |
| JPH0811061B2 JPH0811061B2 (en) | 1996-02-07 |
Family
ID=13669978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7872992A Expired - Fee Related JPH0811061B2 (en) | 1992-03-02 | 1992-03-02 | Moroheiya liquor manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0811061B2 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS572677A (en) * | 1980-06-06 | 1982-01-08 | Ton:Kk | Preparation of fermented juice of fruit and set for preparing it |
| JPS609481A (en) * | 1983-06-28 | 1985-01-18 | Kaneto Yoshida | Fruit sake |
| JPS61205441A (en) * | 1985-03-11 | 1986-09-11 | Yasuyuki Morishita | Green tea |
| JPS62107753A (en) * | 1985-11-06 | 1987-05-19 | Eitetsu Ishiyama | Food containing added active constituent of corohorus olitorius tiliaceae |
| JPH01320983A (en) * | 1988-06-24 | 1989-12-27 | Godo Shiyusei Kk | Persimmon liqueur and production thereof |
-
1992
- 1992-03-02 JP JP7872992A patent/JPH0811061B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS572677A (en) * | 1980-06-06 | 1982-01-08 | Ton:Kk | Preparation of fermented juice of fruit and set for preparing it |
| JPS609481A (en) * | 1983-06-28 | 1985-01-18 | Kaneto Yoshida | Fruit sake |
| JPS61205441A (en) * | 1985-03-11 | 1986-09-11 | Yasuyuki Morishita | Green tea |
| JPS62107753A (en) * | 1985-11-06 | 1987-05-19 | Eitetsu Ishiyama | Food containing added active constituent of corohorus olitorius tiliaceae |
| JPH01320983A (en) * | 1988-06-24 | 1989-12-27 | Godo Shiyusei Kk | Persimmon liqueur and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0811061B2 (en) | 1996-02-07 |
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