JP2000270836A - Production of source of kumasasa shu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a source of KUMAZASA-SHU (an alcoholic beverage made from Sasa albo-marginata Makino et Shibata) by using stems of KUMAZASA, though in ordinary homes KUMAZASA-SHU has been drunk, as it is made by washing leaves of KUMAZASA, wiping water off with a dry cloth, soaking the leaves in SHOCHU (a distilled alcoholic beverage made from grain or sweet potatoes) containing 35% ethanol and the components are extracted in about 2 months, but the stems of KUMAZASA containing much of bamboo polysaccharides have been scarcely used. SOLUTION: This production of the source of KUMAZASA-SHU is to wash and dry branches and stems 2 of KUMAZASA, cut the branches and stems 2 of KUMAZASA in the orthogonal direction to the longitudinal direction of the branches and stems 2 of KUMAZASA in a suitable length, cut the obtained cut branches and stems 2A lengthwise into suitable pieces and obtain source pieces for KUMAZASA-SHU. The source of KUMAZASA-SHU is obtained by wrapping a large number of the source pieces of KUMAZASA-SHU with a wrapping bag.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a bear sasa sanomoto having a novel structure.

[0002]

2. Description of the Related Art Heretofore, this type is as follows. 1. Method of pressurizing and extracting with hot water Raw bamboo leaves, branches and culms are crushed, steamed, and xylo-oligo obtained by water extraction is obtained (oligosaccharide extraction). 2. Method of hot water extraction Raw bamboo leaves, branches and culms are roughly crushed and boiled down. Repeating about 5 times while adding hot water gradually turns brown and the concentration increases, but the brown supernatant liquid obtained after discarding the upper and lower residues is bear bamboo extract. 3. Method to extract with shochu (35 °) In ordinary households, bear bamboo leaves are washed with water to remove dirt, wipe off moisture with a dry cloth, soaked in fresh leaves in shochu (35 °), and the ingredients are removed in about 2 months. Drink as it is extracted. In this case, in place of shochu (35 °), the extract may be extracted by putting it into a liquor having a high alcohol content such as whiskey or brandy.

[0003]

The above-mentioned prior art has the following problems. In the past, bamboo leaves and branches were immersed in shochu (35 °) raw, but it can be pointed out that the problem is that culms are hardly used. This is because the culm portion contains a lot of bamboo polysaccharide which is said to be very good for the body. However, bear bamboo grass with thick culm grows naturally in the mountains, it is impossible to collect it unless you are a professional, and the culm is very dirty, so it is troublesome to wash it off, cutting or crushing to make it easy to pickle It is impossible at home to do so, and it is considered that bear sasake liquor used for the method of extracting with shochu (35 °) has been sold to date without culm.

[0004] The present invention has been made in view of such problems of the prior art, and an object of the present invention is to provide a device which can solve the above-mentioned problems.

[0005]

In order to achieve the above object, the present invention is as follows. That is, the method of the present invention is a method for producing Kumasa-sake-no-sake, comprising the following steps. First step-After collecting the bear bamboo from the root, the branches and culms of the bear bamboo are washed, dried in the shade and dried. From the second step to the degree of drying, the branches and culms 2A of the bear bamboo are cut into appropriate lengths in a direction perpendicular to the longitudinal direction of the branches and culms of the bear bamboo to obtain cut branches and culms 2A. Later
The cut branches and culms 2A are vertically divided into an appropriate number, and the pieces of bear bamboo wine 2A1, 2A1, 2A1. . . Get. Third step-packaging bag 3 for bear sasa sake pieces 2A1, 2A1,
2A1. . . Wrapped to get the Bear Sasa Sake Source.

In this case, the following configuration can be adopted. In the second step, the bear bamboo branches and culms 2 are cut to a length of about 10 cm in a direction orthogonal to the longitudinal direction of the bear bamboo branches and culms to obtain cut branches and culms 2A,
Depending on the thickness of the cut branches and culm 2A, it is divided into two equal parts, three equal parts,
It is configured to be vertically divided into four equal parts, five equal parts, six equal parts, and the like.

The present invention is used as follows. At ordinary households, they are drunk after soaking in shochu at 35 ° for about two months.

[0008]

Embodiments of the present invention will be described with reference to the drawings. Reference numeral 1 denotes a bear sasake liquor of the present invention. In addition,
Bear bamboo refers to Chishimasa, Kumaizasa, Miyakozasa and others. The manufacturing method is as follows. 1st step-After collecting the bear bamboo from the root, the branches and culms of the bear bamboo are very dirty, so they are carefully washed and dried in the shade. From the second step to the drying condition, the branches and culms 2 of the bear bamboo are cut into appropriate lengths in a direction orthogonal to the longitudinal direction of the branches and culms of the bear bamboo to obtain cut branches and culms 2A. The cut branches and culms 2A are vertically divided into an appropriate number, and the pieces of bear bamboo wine 2A1, 2A1, 2A1. . . Get. Third step-packaging bag 3 for bear sasa sake pieces 2A1, 2A1,
2A1. . . Wrapped to get the Bear Sasa Sake Source. In this case, about two leaves are put in the packaging bag in their original form. The reason for putting the leaves is a piece of bear sasa sake 2A1, 2A1, 2A
1. . . If soaked in shochu (35 °), if the leaves are also soaked, it is possible to easily and surely confirm later that the soaked sake with these leaves is bear sasake.

The reason why the powder is not made into a powder is that after soaking in shochu (35 °), a large amount of shochu remains in the powder, so that shochu is wasted.

[0010]

EXAMPLES Further, as a result of an experiment under the following conditions,
Very good results were obtained. 1. Cut about 10 cm in the direction perpendicular to the longitudinal direction. 2. Depending on the thickness of the cut branches and culm 2A, the cut is vertically divided into two equal parts, three equal parts, four equal parts, five equal parts, six equal parts, and the like.

[0011]

Since the present invention is configured as described above, the following effects can be obtained. 1. It is easy to put the ingredients in a well-known glass bottle for fruit wine. 2. Easy to brew in a clay bottle. 3. Extraction is fast because it is vertically divided. Since the fibers are hard, branches and culms are cut and vertically divided to enlarge the surface area of the material in contact with shochu, thereby facilitating extraction of bamboo extract. 4. It is easy to discard branches and culm residues after bamboo extract has been extracted. 5. It is said that the extract is basal polysaccharide which is very good for the body, but it can be incorporated without fail. Even amateurs can easily extract bamboo extract from branches and culms that contain bamboo extract most frequently. 6. Shochu that has been widely used for home use (35
°)
Since branches and culms can be used, it can contribute to the effective use of unused resources. 7. In addition, it can be manufactured at low cost and is economical.

[Brief description of the drawings]

FIG. 1 is a perspective view with a part cut away.

FIG. 2 is a perspective view of a cut branch or culm.

FIG. 3 is a perspective view for explaining a state of a piece of bear sasa sake vertically divided.

[Explanation of symbols]

 1 Bear Sasa Sake Element 2 Branches and culms 2A Cut branches and culm 2A1 Bear Sasa Sake fragment

Claims (2)

[Claims] 1. A method for producing Kumasa-sake-no-moto, comprising the following steps: First step-After collecting the bear bamboo from the root, the branches and culms of the bear bamboo are washed, dried in the shade and dried. From the second step to the degree of drying, the branches and culms (2A) cut by cutting the bear bamboo branches and culms (2) into appropriate lengths in a direction orthogonal to the longitudinal direction of the bear bamboo branches and culms. ), The cut branches and culms (2A) are vertically divided into an appropriate number, and the pieces of bear-sasaka sake (2A1, 2A1, 2A1 ...) are obtained.
Get. 3rd step-packaging of bear bamboo sake (2A1, 2A)
A1, 2A1. . . ) To get the Bear Sasa Sake Source. 2. In the second step, the branch or culm cut by cutting the bear bamboo branch or culm (2) into a length of about 10 cm in a direction orthogonal to the longitudinal direction of the bear bamboo branch or culm. Claims (2A) are obtained, and are vertically divided into two equal parts, three equal parts, four equal parts, five equal parts, six equal parts, and the like according to the thickness of the cut branches and culms (2A). 2. The method for producing bear sasake liquor according to 1.