JPH06165666A - Corchorus olitorius liqueur and method for producing the same - Google Patents

Abstract

PURPOSE:To provide the liqueur having a good taste and using Corchorus olitorius containing large amounts of various minerals and vitamins consisting mainly of carotene as a raw material, and to provide the method for producing the same. CONSTITUTION:Dry Corchorus olitorius is used for the improvement of the productivity to provide delicious three different kinds of liqueurs having light, dry and aromatic tastes respectively due to the difference of drying methods.

Description

Detailed Description of the Invention

[0001]

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]

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]

[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]

[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]

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]

[Table 2]

[0007]

[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]

[Table 3]

[0009]

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]

[Table (4)]

[0011]

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.

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)

[Claims] 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. 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. 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.