JPH0811061B2 - Moroheiya liquor manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention relates to Morohaya containing a large amount of various minerals useful for health and various vitamins mainly composed of carotene, and aged for a certain period of time with shochu which is an alcohol used as a raw material. By making the flavor and richness is delicious, it is intended to facilitate the absorption of the active ingredient exuded by constant drinking into the body, and a method for producing Moroheiya liquor using dried Moroheiya.
It is about law .

[0002]

2. Description of the Related Art Conventionally, various kinds of fruit liquor or condiment liquor to which a fragrance plant is added as a raw material are known.
There is no proposal to use Morohaya as a raw material . this
Moroheiya has long been a staple of Egypt and many other tropics.
Vegetables that have been loved and used by various people. Minerals such as potassium and calcium, carotene and vitamins B ₁ and B ₂
About other plants contain a large amount of outstanding. In particular, carotene has recently been attracting attention because it is said that it has an action of suppressing canceration of human cells .

[0003]

THE INVENTION Problems to be Solved] The excellent nutrient with good full-bodied flavor that is easily absorbed by the body out dissolved in Joryushu, ie a constant quality delicious Naru liqueurs
In order to produce a large amount while retaining the above, it is necessary to filter and retain a larger amount of Morohaya yam without damaging or spoiling it, immersing it in compatible alcohols and degrading it over the aging period without deterioration. . like this
, Liqueur liquor using Moroheiya as a raw material,
Only without compromising the excellent nutrients contained in Moroheiya
However, in order to produce a large amount, there were many problems such as the complexity of handling a large amount of Morohaya fresh foliage, the selection of alcohol materials, the mixing ratio and the aging technique.

The more nutrients Moroheiya contains,
In order to dissolve it in the liqueur, it is only necessary to cut the raw leaves of Moroheiya into smaller pieces and increase the mixing ratio, but the raw leaves are very bulky even if cut appropriately, It ’s very difficult to immerse in a high mixing ratio
In addition, the raw leaf stems are quickly damaged and rotted, so that the production schedule is very complicated.

In view of such circumstances, the present invention aims to improve health.
The leaves of Moroheiya, which contains a large amount of useful nutrients,
The stem is used as a raw material and this excellent nutrient is dissolved in distilled liquor
It has a rich and delicious flavor that is easily absorbed by the human body.
Liqueur liquor, that is, Moroheiya liquor
Manufactured in large quantities without compromising the superior nutrients it contains
To provide an effective method for producing Moroheiya liquor
It is what

[0006]

[Means for Solving the Problems ]
Therefore, in the method for producing Moroheiya liquor of the present invention,
Wash the fresh leaf stems of water well, then dry and dry
I decided to use it as a raw material for leaf stems, and as a drying method,
Freeze drying (so-called freezing dry ), natural
Drying and far infrared ray irradiation drying means were used. Each drying method
The weight of both methods is about 1/3 (weight after drying is about 30%).
Do it every time. The outline of each drying condition is described below. The freeze-drying conditions are a temperature of about minus 0.5 ° C. to 0 ° C., an atmospheric pressure of 0.3 to 1.0 mmHg, and a drying time of 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. Approximately 1 to 2 c of various dried Moroheiya leaf stems (hereinafter referred to simply as dried Moroheiya)
It is cut into m length and supplied as raw material. As the raw material alcohol, shochu shochu or shochu shochu with an alcohol content of 20% or more is used. 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 type of dried Moroheiya against 10 liters of shochu
Add 25g to 200g of dried Moroheiya into the aging tank
Mix and aged for 2 weeks to 1 month at room temperature.
In the meantime, add paddle for 10 minutes a day and stir. 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.

Thus, the leaves and stems of raw Moroheiya
In order to obtain dried Moroheiya as a raw material,
Freeze-drying, natural drying, far-infrared irradiation drying method
However, in natural drying and freeze-drying, irradiation with far infrared rays
It takes a long time to dry Morohaya compared to drying means.
Since it takes a long time, a large amount of fresh Moroheiya leaf stems are dried.
In order to improve the productivity of Moroheiya liquor production,
Drying means by infrared irradiation is the most effective.

[0008]

[Example 1] Freeze-dried Moro cut into about 1 to 2 cm
Using shochu with 25% alcohol as the raw material
25 g of freeze-dried Moroheiya per 10 liters
Pickled with each mixing ratio of 0g, 100g, 150g, 200g
I prepared it. 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. 5 days, 10 days, 15 days, 20 days after preparation
After 10 days and 10 days after sampling, each adult male was sampled from each container, and the following evaluations were obtained. Up to 10 days, the appearance of characteristic taste was low. Also, no significant difference was observed between 20 days and 30 days. The taste and color of this freeze-dried Moroheiya liquor are expressed as follows, taking the average opinions of 10 people, centering on the sample for 30 days . Shochu 10 li
Mixing ratio of Morohaya weight of 25 g
Is a slightly tinged, dry taste, light green,
Both 50g and 100g mixed ratios are
It has a dry, dry taste and is light green in color.
Both of g and 200g have a stickiness.
It had a dry taste and a light green color.

[0009]

[Embodiment 2] Naturally dried resin cut into about 1 to 2 cm
As in the above example, 10 liters of raw shochu was used as Lohei.
25g, 50g, 100g, 150g, 200
It was charged at each mixing ratio of g. 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 until now, the appearance of characteristic taste was low, and the 20th and 30th day samples were equivalent. Therefore, if the average evaluation of 10 people is taken from the samples after 30 days, the taste and color of naturally dried Moroheiya liquor is
It is as follows. 10 liters of shochu heavy against Morohaya
The one with a mixing ratio of 25 g was a little thin trolley.
It has a sweet taste and a light reddish yellow color.
The mixed one has a light sweet taste with a reddish yellow color.
Yes, 100g, 150g, 200g each mixed proportion
Both of them have a sticky, sweet taste and a reddish yellow color.
It was Aya.

[0010]

[Example 3] Far infrared irradiation cut into about 1 to 2 cm
The dried moloheiya according to
25g, 50g, 100g, 15 per 10 liters
It was charged at a mixing ratio of 0 g and 200 g. Each test container is aged at room temperature, 5 days, 10 days, 15 days, 20 days after preparation.
Samples were taken at intervals of 30 days a day and 10 adult boys were sampled. Similar to the previous example, the characteristic taste was not exhibited in the samples up to 10 days, and the samples in 20 days and 30 days were almost the same. Therefore, 10 days after 30 days
To summarize the average evaluation of people, the taste and color of far-infrared dried Moroheiya liquor are as follows. 10 liters of shochu
On the other hand, those with a mixing ratio of Morohaya weight of 25 g are thin
It has a savory taste and is a light reddish yellow color, and also contains 50 g of a mixture.
The one with a mixed ratio has a savory taste and a reddish yellow color.
Yes, 100g, 150g, 200g each mixed proportion
Both of them have a sticky and fragrant taste, with a reddish yellow color.
It was a color.

[0011]

Example 4 10 g each of far-infrared ray-dried Morohaya and natural-dried Morohaya, and freeze-dried Morohaya each cut into about 0.5 to 1 cm were placed in a slightly rough tea pack bag and 1 liter of each was put. It was soaked in shochu for a raw material similar to the previous example, stoppered in a container, and aged for 30 days. The container was shaken once a day. The average opinion of 10 people who tasted after the above aging is as follows.
Ivy. Far-infrared dried products have a red-yellow stickiness.
It had a savory taste. Natural drying is red yellow
It was sticky and sweet. Also, by freeze-drying
It was light green and thick and dry.

The moroheiya liquor obtained according to the present invention is usually used in addition to drinking straight, according to the taste of the drinker, such as on-the-rock, water splitting, carbonated splitting, etc. I also got the evaluation that it will be effective. 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.

[0013]

INDUSTRIAL APPLICABILITY In the method for producing Moroheiya liquor according to the present invention
According to this, Moro contains a large amount of nutrients useful for health.
Using the leaves and stems of Haya as a raw material, this excellent nutrient is steamed.
A savory product that dissolves in liquor and is easily absorbed by the human body
Delicious liqueur liquor, that is, Moroheiya liquor
Without damaging the excellent nutrients contained in the Moroheiya
It is also effective in producing large quantities. Especially, raw Moro
Far-infrared light is used as a means to dry leaves and stems of hay.
Compared to natural drying and freeze drying,
To be able to dry Morohaya in a short time
Is most effective in producing large quantities of Moroheiya liquor from
is there.

Claims (2)

[Claims] 1. A dried by washing with water have the Jew leaf and drying means stems with infrared irradiation, the
Drying module dried by far infrared irradiation
Rohei to shochu, dried morro for 10 liters of shochu
A method for producing Moroheiya liquor, which comprises mixing 25 g to 200 g of haya, stirring the mixture occasionally, aging for 15 days or more, and filtering to obtain a product. 2. A dried by washing with water had the Jew leaf and drying means stem portion with infrared irradiation, the
Drying module dried by far infrared irradiation
Cut the roheiya and squeeze this cut dry moroheir.
Enclose it in a bag that has a rough and dry permeability, and then seal it in this bag.
Shochu, which is the alcohol used as the raw material, contains the dried moroheiya
In addition, 25 g of dried Moroheiya for 10 liters of shochu
A method for producing Moroheiya liquor, which comprises mixing at a ratio of up to 200 g , putting these in an aging tank, occasionally stirring and aging for 15 days or more to produce a product.