JPH11103845A - Fermented wine containing pharmaceutically effective ingredient of garlic and its production - Google Patents
Fermented wine containing pharmaceutically effective ingredient of garlic and its productionInfo
- Publication number
- JPH11103845A JPH11103845A JP28757297A JP28757297A JPH11103845A JP H11103845 A JPH11103845 A JP H11103845A JP 28757297 A JP28757297 A JP 28757297A JP 28757297 A JP28757297 A JP 28757297A JP H11103845 A JPH11103845 A JP H11103845A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- fermentation
- added
- alcohol
- juice
- 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.)
- Pending
Links
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- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ニンニクの薬効成
分を含有させた発酵酒を製造する方法に関するものであ
る。TECHNICAL FIELD The present invention relates to a method for producing a fermented liquor containing a garlic medicinal ingredient.
【０００２】[0002]
【従来の技術】ニンニク（ゆり科植物・オオニンニク A
llium satvum forma pekinense の鱗茎部分）は古くか
ら知られている滋養強壮食品であって、我が国でも青森
県田子町を中心として広い地域で生産されている。近
年、ニンニクが含有する各種薬効成分に関する研究が進
むにつれて、健康増進に有効な食品としてのニンニクの
評価はますます高まりつつある。しかしながら、ニンニ
クには特有の臭気があり、しかもこの臭気の源となって
いる成分はニンニクを食べたあと長時間にわたって呼気
に含まれて排出され、他人に不快感を与えることがある
ため、ニンニクを食べようとしても食べる方法、場所、
時期、量等が著しく制限されてしまう。[Prior Art] Garlic (Lilyaceae, Garlic A)
The bulb portion of llium satvum forma pekinense) is a nutritious tonic food that has been known for a long time, and is produced in a wide area, mainly in Tago Town, Aomori Prefecture in Japan. In recent years, as research on various medicinal components contained in garlic progresses, garlic as a food effective for promoting health has been increasingly evaluated. However, garlic has a peculiar odor, and the components that are the source of this odor are included in exhaled breath for a long time after eating garlic, and may cause discomfort to other people. Even if you try to eat, how to eat, where,
The timing, amount, etc. are severely restricted.
【０００３】ニンニクまたはそのエキスを含有させた飲
食品は多数製造され、また提案されているが、臭気の問
題を解決し得たものは少ない。Many foods and drinks containing garlic or its extract have been produced and proposed, but few have solved the problem of odor.
【０００４】ニンニクを用いて作られる飲食品の一つ
は、アルコール飲料の中にニンニクエキスを含有させた
ものである。従来、この種のアルコール飲料は、あらか
じめ常法により製造された果実酒、焼酎等にニンニクを
漬け込んでニンニクの薬効成分を溶出させる方法、また
は上記酒類にニンニクエキスを添加する方法により作ら
れている。しかしながら、ニンニクから薬効成分を十分
に溶出させるには長い月日が必要である。また、この方
法により酒類に含有させることができるニンニク成分の
量はあまり多くなく、しかも不安定である。ニンニクエ
キスを酒に添加する方法にはそのような問題点がない
が、十分なニンニクエキスを含有させた製品は長期間熟
成させない限りニンニク臭の刺激が強すぎて飲みにく
い。また、飲まれた後も、人の体内で分解・***されに
くい臭気成分が飲んだ人の呼気を長時間にわたってニン
ニク臭くするから、薬酒としてはともかく、一般的な飲
料にはなりにくい。[0004] One of the foods and beverages produced using garlic is a mixture of alcoholic beverage and garlic extract. Conventionally, alcoholic beverages of this kind are produced by a method in which garlic is immersed in fruit liquor, shochu, or the like manufactured in advance by a conventional method to elute the medicinal components of garlic, or a method of adding garlic extract to the above-mentioned alcoholic beverages. . However, it takes a long time to sufficiently elute the medicinal component from garlic. In addition, the amount of garlic component that can be contained in alcoholic beverages by this method is not so large and is unstable. The method of adding garlic extract to liquor does not have such a problem, but a product containing sufficient garlic extract is too irritating to garlic odor unless it is aged for a long period of time, so that it is difficult to drink. In addition, even after being swallowed, odor components that are difficult to decompose and excrete in the human body make the breath of the drink garlic smell over a long period of time.
【０００５】特開昭６０−３０６７３号公報には、ゆり
科植物を発酵させる酒類製造方法の実施例として、ニン
ニクに水を加え加熱しながらホモジナイズし、糖、牡蛎
エキスおよび酵母を加えて発酵させることにより栄養価
のある酒を得たという記載がある。しかしながら、ニン
ニクには酵母の増殖を強く阻害する成分が含まれている
から、実際にはこのような方法ではアルコール発酵はほ
とんど起こらない。Japanese Patent Application Laid-Open No. 60-30673 discloses an example of a method for producing alcoholic beverages by fermenting a lily plant, adding water to garlic, homogenizing while heating, and adding sugar, oyster extract and yeast to ferment. There is a statement that nutritional liquor was obtained. However, since garlic contains components that strongly inhibit the growth of yeast, alcohol fermentation hardly occurs in such a method in practice.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、ニン
ニクの薬効成分を十分に含有し、ニンニクらしさを感じ
させる適度の芳香を有し、しかも飲みやすいアルコール
飲料、およびその製造法を提供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide an alcoholic beverage which contains a sufficient amount of the active ingredient of garlic, has an appropriate aroma to give a garlic feel, and is easy to drink, and a method for producing the same. It is in.
【０００７】本発明の他の目的は、飲んでもその後の呼
気のニンニク臭が消えやすく、したがって飲酒後の呼気
臭を気にせずに飲むことができる、ニンニクの薬効成分
を含有するアルコール飲料とその製造法を提供すること
にある。Another object of the present invention is to provide an alcoholic beverage containing a medicinal ingredient of garlic, which is easy to dissipate the garlic odor of breath after drinking and therefore can be drunk without worrying about the breath odor after drinking. It is to provide a manufacturing method.
【０００８】本発明のさらに他の目的は、果汁等のアル
コール発酵を、発酵阻害作用を有するニンニク成分の存
在下においても可能にすることにある。It is still another object of the present invention to enable alcohol fermentation of fruit juice and the like even in the presence of a garlic component having a fermentation inhibitory action.
【０００９】[0009]
【課題を解決するための手段】上記目的を達成すること
に成功した本発明は、 果汁を含有する発酵原料にそのアルコール発酵を阻
害しない量のニンニクを添加し、さらに酵母を加えて発
酵適温に維持することによりアルコール発酵を生起さ
せ、アルコール発酵が主発酵を実質的に終了したとき所
望量のニンニクを（望ましくはペクチナーゼと共に）添
加して後発酵を進めることを特徴とするニンニクの薬効
成分を含有する発酵酒の製造法；Means for Solving the Problems The present invention, which succeeded in achieving the above object, comprises adding a garlic to a fermentation raw material containing fruit juice in an amount that does not inhibit the alcohol fermentation, and further adding yeast to adjust the fermentation temperature. The alcoholic fermentation is caused by maintaining the garlic, and when the alcoholic fermentation has substantially finished the main fermentation, a desired amount of garlic (preferably together with pectinase) is added, and the post-fermentation is advanced, and the medicinal component of garlic is obtained. Production method of fermented liquor containing;
【００１０】および アルコール濃度が１０％以上になるまでアルコール
発酵を進める発酵酒醸造工程の少なくとも末期において
発酵液中に存在したことにより有臭呼気排出性が低下し
たニンニクを含有することを特徴とする発酵酒；を提供
するものである。[0010] The garlic is characterized by containing garlic having a reduced odor breath excretion property due to its presence in the fermentation broth at least at the end of the fermentation brewing process in which alcohol fermentation is performed until the alcohol concentration becomes 10% or more. Fermented liquor;
【００１１】ここで“有臭呼気排出性”とは、ニンニク
の臭さそのものとは区別される性質であって、ニンニク
を摂取した人のその後の呼気をニンニク臭くする性質を
意味する。[0011] Here, the term "odor exhalation" is a property that is distinguished from the odor of garlic itself, and means that the subsequent exhalation of a person who has ingested garlic has a garlic odor.
【００１２】前述のように、ニンニクには酵母によるア
ルコール発酵を阻害する成分が含まれているから、発酵
原料に意味ある量のニンニクを添加するとアルコール発
酵はまったく起こらない。しかしながら、ニンニク成分
による酵母の増殖阻害には閾値が存在し、ニンニクの種
類や品質によっても異なるが、ニンニクの添加量（ニン
ニク搾汁液としての添加量・重量％；以下同じ）が発酵
原料全体の約０.４〜０.５％程度までの少量ならば、酵
母の増殖はほとんど影響されないことが確認された。As described above, garlic contains a component that inhibits alcohol fermentation by yeast. Therefore, when a meaningful amount of garlic is added to a fermentation raw material, alcohol fermentation does not occur at all. However, there is a threshold value for the inhibition of yeast growth by the garlic component, and although it varies depending on the type and quality of the garlic, the amount of garlic added (the amount added as garlic juice and the weight%; the same applies hereinafter) of the whole fermentation material It was confirmed that if the amount was as small as about 0.4 to 0.5%, the growth of yeast was hardly affected.
【００１３】本発明の製造法では、最初、発酵原料には
上述のアルコール発酵を阻害しない程度のニンニクを添
加するので、アルコール発酵は普通のワイン等の醸造の
場合と同様に進行する。すなわち、１〜２日の間に活発
な主発酵が始まり約７〜１０日で主発酵を終わって、ア
ルコール濃度は８〜１０％程度になる。主発酵を終わる
頃、所望量のニンニクを添加するが、このときの添加量
が上記閾値を大きく超えていてもその後のアルコール発
酵（いわゆる後発酵）はほとんど影響を受けることなく
進行し、アルコール濃度が１２％前後の発酵酒が得られ
る。In the production method of the present invention, first, garlic is added to the fermentation raw material to such an extent that the above-mentioned alcohol fermentation is not inhibited, so that the alcohol fermentation proceeds in the same manner as in the case of brewing of ordinary wine and the like. In other words, active main fermentation starts in 1 to 2 days and ends in about 7 to 10 days, and the alcohol concentration becomes about 8 to 10%. At the end of the main fermentation, the desired amount of garlic is added. Even if the amount added at this time greatly exceeds the above threshold value, the subsequent alcohol fermentation (so-called post-fermentation) proceeds with almost no effect, and the alcohol concentration About 12% of fermented liquor is obtained.
【００１４】少なくとも後発酵の工程において発酵液中
にあったことにより、二回に分けて添加されたニンニク
中の臭気成分は少なくともその一部がなんらかの化学変
化を起こして体内で分解・***されやすい形になるもの
と思われ、本発明による発酵酒を飲んだ後の呼気のニン
ニク臭さは、相当する量のニンニクを食べた場合と比べ
てほぼ半分以下の時間で消失する。この有臭呼気排出時
間短縮効果は、理由は定かでないが発酵原料の果汁が赤
ワイン製造に使われる黒紫色ブドウの潰砕物またはその
搾汁液であるとき特に顕著に認められる。Since the garlic in the garlic added in two portions at least partially undergoes some chemical change due to being in the fermentation broth at least in the post-fermentation step, it is easily decomposed and excreted in the body. The garlic odor of breath after drinking the fermented liquor according to the invention disappears in less than half the time compared to eating a corresponding amount of garlic. The effect of shortening the time of exhaled odor exhalation is notably unknown, but is particularly noticeable when the juice of the fermentation raw material is a crushed black-purple grape used in the production of red wine or its juice.
【００１５】[0015]
【発明の実施の形態】本発明による発酵酒製造法におい
て発酵原料に添加するニンニクは、薬効成分が溶出しや
すいように、任意の手段で破砕してスラリー状にしてお
く。破砕物または未破砕のニンニクを搾汁して得られる
汁液を用いてもよい。以下、搾汁液を用いる場合につい
て本発明を説明するが、本発明がそれに限定されるわけ
ではない。BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing fermented liquor according to the present invention, garlic to be added to fermentation raw materials is crushed by any means to form a slurry so that a medicinal component is easily eluted. Juice obtained by squeezing crushed material or uncrushed garlic may be used. Hereinafter, the present invention will be described in the case of using a juice, but the present invention is not limited thereto.
【００１６】アルコール発酵用糖源は、果汁に依存する
か、果汁にショ糖、グルコース、麦芽糖、蜂蜜等を併用
する。果汁を用いなくても発酵酒の製造は可能である
が、ニンニクを含有させた発酵酒の風味を整えるのに果
汁が最も適している。果汁としては、ブドウ果汁、リン
ゴ果汁、ミカン果汁等、果実酒製造に利用可能なものを
適宜使用することができる。これらは、搾汁液だけでな
く果実の破砕物、たとえば赤ワイン製造の原料となる黒
紫色ブドウの潰砕物の状態で発酵原料とすることもでき
る。The sugar source for alcoholic fermentation depends on fruit juice, or sucrose, glucose, maltose, honey or the like is used in combination with fruit juice. Fermented liquor can be produced without using juice, but juice is most suitable for adjusting the flavor of fermented liquor containing garlic. As the fruit juice, those available for the production of fruit liquor, such as grape juice, apple juice, and orange juice, can be used as appropriate. These can be used as fermentation raw materials in the form of not only squeezed liquid but also crushed fruits, for example, crushed black-purple grapes which are raw materials for producing red wine.
【００１７】酵母としては、ワイン醸造用に通常使われ
ているサッカロミセス属酵母を用いることができる。発
酵原料の糖濃度、酵母の添加量、および発酵温度等の発
酵条件は、一般的なワイン製造条件に準じて選定するこ
とができる。As the yeast, a Saccharomyces yeast commonly used for wine brewing can be used. Fermentation conditions such as the sugar concentration of the fermentation raw material, the amount of yeast added, and the fermentation temperature can be selected according to general wine production conditions.
【００１８】発酵原料には、最初に発酵阻害が現れない
程度の量のニンニクを添加する。添加量は少なくとも約
０.１％とすることが望ましく、これよりも少ないと十
分な添加効果が得られない。一方、ニンニクによる発酵
阻害が現れる閾値は用いるニンニクの種類や品質によっ
て異なるので、許容される添加量の上限はあらかじめ実
験により確認することが望ましいが、通常０.４〜０.５
％程度である。したがって、一般的には約０.１５〜０.
３％の範囲内で添加することが推奨される。Garlic is added to the fermentation raw material in such an amount that fermentation inhibition does not appear at first. The addition amount is desirably at least about 0.1%, and if it is less than this, a sufficient addition effect cannot be obtained. On the other hand, since the threshold at which fermentation inhibition by garlic appears differs depending on the type and quality of garlic used, it is desirable to confirm the upper limit of the allowable amount of addition in advance by experiments, but it is usually 0.4 to 0.5.
%. Therefore, generally about 0.15-0.1.
It is recommended to add within 3%.
【００１９】ニンニクを加えた発酵原料にさらに酵母を
添加して約１５〜２５℃の発酵適温に保つと、１〜２日
で活発な主発酵が始まり、７〜１０日で主発酵を終えて
アルコール濃度が約８〜１０％になる。When yeast is further added to the fermented raw material to which garlic has been added and the fermentation temperature is maintained at about 15 to 25 ° C., active main fermentation starts in 1 to 2 days and ends in 7 to 10 days. The alcohol concentration becomes about 8 to 10%.
【００２０】主発酵が終わるころ、あるいは主発酵を終
えて後発酵工程に移されるとき、二度目のニンニク添加
を行う。このときの添加量は製品中に含有させようとす
るニンニク成分の量に応じて適宜選定することができる
が、製品の飲みやすさや後発酵に及ぼす影響も考慮する
と、約２％以下にすることが望ましく、一般的には適量
は約１〜２％である。この程度の添加量であれば、後発
酵は事実上阻害されることなく進行し、約４〜１０日で
アルコール濃度はさらに１〜２％上昇する。At the end of the main fermentation, or when the main fermentation is completed and the fermentation is carried out, a second garlic is added. The amount added at this time can be appropriately selected according to the amount of the garlic component to be contained in the product, but it should be about 2% or less in consideration of the ease of drinking the product and the effect on post-fermentation. It is generally preferred that the amount be about 1-2%. With this amount of addition, the post-fermentation proceeds without practically being inhibited, and the alcohol concentration further increases by 1 to 2% in about 4 to 10 days.
【００２１】後発酵そのものはワイン製造の常法に準じ
て行うことができる。アルコール濃度が高い状態でゆっ
くり進行する後発酵の間に、ニンニクの臭気成分の少な
くとも一部は人の体内に入ったとき分解もしくは***さ
れやすい形に変化すると考えられるので、この変化を確
実なものとするために後発酵は少なくとも７日間行うこ
とが望ましい。なお、ニンニクと共にペクチナーゼを添
加すると、ニンニクの細胞壁を破壊して薬効成分の溶出
を助けるので、ニンニクの利用率向上に有効である。[0021] The post-fermentation itself can be carried out according to a conventional method of wine production. During post-fermentation, which progresses slowly with a high alcohol concentration, at least some of the odor components of garlic are considered to change into a form that can be easily decomposed or excreted when they enter the human body. It is desirable that the post-fermentation be performed for at least 7 days. In addition, when pectinase is added together with garlic, it destroys the garlic cell wall and helps to elute a medicinal component, which is effective for improving the garlic utilization rate.
【００２２】発酵原料に対して最初に少量のニンニクを
添加しなかった場合、主発酵を終える頃の発酵液に上記
の量のニンニクを添加すると以後の発酵はほとんど停止
してしまう。したがって、最初の発酵原料へのニンニク
添加は酵母に発酵阻害成分に対する耐性を付与する効果
があるものと思われ、これにより初めて、ニンニク成分
存在下に行う発酵酒の製造が可能になる。If a small amount of garlic is not initially added to the fermentation raw material, the addition of the above amount of garlic to the fermentation liquor at the end of the main fermentation almost stops the subsequent fermentation. Therefore, it is considered that the initial addition of garlic to the fermentation raw material has the effect of imparting the yeast with resistance to the fermentation-inhibiting components, and this makes it possible for the first time to produce fermented liquor in the presence of garlic components.
【００２３】後発酵終了後は濾過して酵母その他の固形
物を除き、さらに加熱殺菌する。得られる製品は、ニン
ニク臭を明瞭に感じさせるが生のニンニクに感じられる
刺激臭はなく、特徴的な好ましい芳香のものである。さ
らにこの製品は、前述したニンニク臭気成分の変化があ
ったことにより、それを飲んだ後の呼気のニンニク臭さ
が短時間で消失するという有利な性質のものである。After completion of the post-fermentation, the mixture is filtered to remove yeast and other solids, and further sterilized by heating. The resulting product has a distinctly preferred fragrance with a distinct garlic odor but no irritating odor that can be felt in raw garlic. Further, this product has an advantageous property that the garlic odor of breath after drinking it disappears in a short time due to the change of the garlic odor component described above.
【００２４】[0024]
実施例１ 生ニンニクを破砕し搾汁して、搾汁液８０kgを得、その
１０kgを、上白糖２００kgと共に赤ブドウ果汁３６００
リットルに添加した。この混合物を発酵原料とし、そこ
にアルコール発酵用酵母５００ｇを添加し、温度を２５
〜２５℃に保って発酵させた。発酵はニンニク搾汁液を
添加しない場合と同様に円滑に進行し、７日目に主発酵
が終わってアルコール濃度は約１０％に達した。ここで
上記ニンニク搾汁液の残部７０kgを添加し、さらにペク
チナーゼ製剤１.４kgを添加して、引き続き７日間発酵
適温に保った。Example 1 Raw garlic was crushed and squeezed to obtain 80 kg of squeezed liquid, and 10 kg of the squeezed garlic was mixed with 200 kg of white sugar to 3600 grape juice
Added to liters. The mixture was used as a fermentation raw material, and 500 g of yeast for alcohol fermentation was added thereto.
Fermentation was maintained at ２５25 ° C. The fermentation proceeded smoothly as in the case where no garlic juice was added, and the main fermentation was finished on the seventh day, and the alcohol concentration reached about 10%. Here, the remaining 70 kg of the garlic squeezed solution was added, and 1.4 kg of a pectinase preparation was further added.
【００２５】この後、濾過して酵母その他の固形物を除
去し、さらに加熱殺菌して、ニンニク搾汁液を含有する
発酵酒（アルコール濃度１２％）を得た。After that, the yeast was filtered to remove yeast and other solid matters, and further sterilized by heating to obtain a fermented liquor containing garlic juice (alcohol concentration: 12%).
【００２６】比較例１ 実施例１と同様の製造法において、発酵原料に対する最
初のニンニク搾汁液添加を行わずに主発酵までの工程を
終了し、その後にニンニク搾汁液全量とペクチナーゼ製
剤を添加したところ、発酵は事実上停止し、７日経過後
もアルコール濃度の上昇は認められなかった。Comparative Example 1 In the same production method as in Example 1, the process up to the main fermentation was completed without first adding the garlic juice to the fermentation raw material, and then the whole amount of garlic juice and the pectinase preparation were added. However, the fermentation was practically stopped, and no increase in alcohol concentration was observed even after 7 days.
【００２７】比較例２ 実施例１と同様の製造法において、ニンニク搾汁液を全
く添加することなく後発酵までの工程を終了し、その後
にニンニク搾汁液全量とペクチナーゼ製剤を混合し、１
時間後に濾過、殺菌を行なった。Comparative Example 2 In the same production method as in Example 1, the process up to post-fermentation was completed without adding any garlic juice, and then the whole amount of garlic juice and the pectinase preparation were mixed.
After an hour, filtration and sterilization were performed.
【００２８】上記実施例１の製品と比較例２の製品につ
いて、２０名のパネルにより下記の官能検査を行なっ
た。 検査１：製品のニンニク臭についての検査 検査２：平均的な飲酒習慣がある成人男子に製品１００
mlを一度に飲ませる。その後、２時間間隔で、呼気のニ
ンニク臭の有無を検査する。なお、実施例製品について
の検査と比較例製品についての検査は日を変えて行なっ
た。検査結果を表１および表２に示す。The following sensory test was carried out on the product of Example 1 and the product of Comparative Example 2 by a panel of 20 persons. Test 1: Test for garlic odor of the product Test 2: Product 100 for adult males with average drinking habits
Give ml at a time. Thereafter, the presence of garlic smell in the breath is inspected at intervals of 2 hours. The inspection of the example product and the inspection of the comparative example product were performed on different days. The test results are shown in Tables 1 and 2.
【００２９】[0029]
【表１】 製品のニンニク臭についての判定 実施例１ 比較例２ ニンニクの刺激臭が強く飲みにくい ２名 １８名 適度なニンニクの香りがあり好ましい １８名 ２名 ニンニクの香りはほとんど感じない ０ ０Table 1 Judgment on garlic odor of products Example 1 Comparative Example 2 Irritating odor of garlic is strong and difficult to drink 2 18 18 People have moderate garlic scent and preferred 18 2 garlic odor is hardly felt 0 0
【００３０】[0030]
【表２】 呼気のニンニク臭が消えたと判定した者の数 （比較例２の場合、２４時間後も４名がニンニク臭あり
と判定した。）[Table 2] Number of persons who judged that the garlic smell of breath had disappeared (In the case of Comparative Example 2, four people also determined that there was a garlic smell after 24 hours.)
【００３１】[0031]
【発明の効果】上述のように、本発明によればニンニク
の薬効成分を十分に含有するおいしい発酵酒を短期間に
製造することが可能になる。As described above, according to the present invention, it is possible to produce a delicious fermented liquor containing a garlic medicinal component in a short period of time.
【００３２】また、本発明による発酵酒は、ニンニクを
高率で含有するものであっても飲んだあとの呼気のニン
ニク臭さが短時間で消失するので、場所、時期、量等を
あまり気にせずに飲むことができるという特長がある。
赤ブドウ果汁を原料として得られたものは特にその性質
が優れており、赤系ワインが本来備えている保健作用と
ニンニクの薬理作用とを兼備した、健康増進のため日常
的に飲用するのに好適なものとなっている。In the fermented liquor according to the present invention, even if the garlic is contained at a high rate, the garlic odor of breath after drinking is quickly eliminated, so that the place, the timing, the amount, etc., are not so important. It has the feature that it can be drunk without biting.
The one obtained from red grape juice as a raw material is particularly excellent in its properties.It combines the health effect inherent in red wine and the pharmacological effect of garlic, and is used daily for health promotion. It is suitable.
Claims (4)
を阻害しない量のニンニクを添加し、さらに酵母を加え
て発酵適温に維持することによりアルコール発酵を生起
させ、アルコール発酵が主発酵を実質的に終了したとき
所望量のニンニクを添加して後発酵を進めることを特徴
とする、ニンニクの薬効成分を含有する発酵酒の製造
法。1. An alcohol fermentation is produced by adding an amount of garlic which does not inhibit the alcohol fermentation to a juice-containing fermentation raw material, and further adding yeast to maintain the fermentation at an appropriate temperature. A method for producing a fermented liquor containing a medicinal ingredient of garlic, comprising adding a desired amount of garlic and terminating post-fermentation when the garlic is completed.
１〜０.５重量％のニンニクを添加し、さらに酵母を加
えて発酵適温に維持することによりアルコール発酵を生
起させ、アルコール発酵が主発酵を実質的に終了したと
き所望量のニンニクを添加して後発酵を進めることを特
徴とするニンニクの薬効成分を含有する発酵酒の製造
法。2. The fruit juice-containing fermentation raw material is added in an amount of 0.5% in terms of juice.
1 to 0.5% by weight of garlic is added, and further yeast is added to maintain an appropriate fermentation temperature to cause alcohol fermentation. When alcohol fermentation substantially completes main fermentation, a desired amount of garlic is added. A method for producing a fermented liquor containing a medicinal ingredient of garlic, characterized by promoting post-fermentation.
したときニンニクと共にペクチナーゼを添加して後発酵
を進めることを特徴とする請求項１または２に記載の発
酵酒の製造法。3. The method for producing fermented liquor according to claim 1, wherein after the main fermentation is substantially completed in the alcohol fermentation, pectinase is added together with the garlic, and the post-fermentation is advanced.
アルコール発酵を進める発酵酒醸造工程の少なくとも末
期において発酵液中に存在したことにより有臭呼気排出
性が低下したニンニクの薬効成分を含有することを特徴
とする発酵酒。4. A garlic medicinal component having a reduced odor and exhalation due to being present in a fermentation broth at least at the end of a fermentation brewing process in which alcohol fermentation is performed until the alcohol concentration becomes 10% or more. A fermented liquor characterized by the following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28757297A JPH11103845A (en) | 1997-10-06 | 1997-10-06 | Fermented wine containing pharmaceutically effective ingredient of garlic and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28757297A JPH11103845A (en) | 1997-10-06 | 1997-10-06 | Fermented wine containing pharmaceutically effective ingredient of garlic and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11103845A true JPH11103845A (en) | 1999-04-20 |
Family
ID=17719073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28757297A Pending JPH11103845A (en) | 1997-10-06 | 1997-10-06 | Fermented wine containing pharmaceutically effective ingredient of garlic and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11103845A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100921955B1 (en) | 2008-07-16 | 2009-10-15 | 좋은먹거리영농조합법인 | Method for Processing Enhanced Health Functional Tradition Rice Wine Using Black Garlic and Product thereof |
| CN104293555A (en) * | 2014-10-31 | 2015-01-21 | 许勇男 | Black garlic wine and production method thereof |
| KR101685199B1 (en) * | 2016-04-19 | 2016-12-21 | 산지마늘양파 영농조합법인 | Preparation method of red garlic wine |
-
1997
- 1997-10-06 JP JP28757297A patent/JPH11103845A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100921955B1 (en) | 2008-07-16 | 2009-10-15 | 좋은먹거리영농조합법인 | Method for Processing Enhanced Health Functional Tradition Rice Wine Using Black Garlic and Product thereof |
| WO2010008202A3 (en) * | 2008-07-16 | 2010-05-14 | 좋은먹거리영농조합법인 | Method for producing traditional wine with an enhanced health-promoting function using black garlic and black garlic wine produced by the method |
| CN104293555A (en) * | 2014-10-31 | 2015-01-21 | 许勇男 | Black garlic wine and production method thereof |
| CN104293555B (en) * | 2014-10-31 | 2016-02-03 | 通化万嘉生物科技有限公司 | A kind of black garlic grape wine and production method thereof |
| KR101685199B1 (en) * | 2016-04-19 | 2016-12-21 | 산지마늘양파 영농조합법인 | Preparation method of red garlic wine |
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