JP2000312578A - Turmeric alcohol extracts and production of turmeric alcohol extracts - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a turmeric alcohol extract and to provide a production process therefor in which a turmeric liqueur or the turmeric alcohol extract of stabilized quality can continuously be produced in a large amount and, in addition, a turmeric beverage can be modified so that it may be readily drinkable even for poor alcohol drinkers. SOLUTION: Unskinned, dried, wild type turmeric of an unmodified strain, growing in the tropics is soaked in an alcohol in a short time for several days. After a part of the alcohol for the product is taken out, almost the same amount of alcohol that has been taken out is added thereto, and additionally, the turmeric is dipped in the alcohol during a short term of several days. These operations are repeated to produce a large amount of turmeric alcohol extract. The resultant turmeric alcohol extract is added to refreshing beverage and other kinds of beverages to lower the alcohol content, and a turmeric-containing beverage that is readily drinkable for women and children can thereby be provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to turmeric extracted alcohols and a method for producing turmeric extracted alcohols. For example, according to "Medicinal plants understood by this" co-authored by May 21, 1990, the first edition and published by Shinsei Tosho Publishing Co., Ltd., Takahisa Nakata and Fukuichi Nakata, turmeric is "a hepatitis mainly used as a private and bile drug." , Cholangitis, cholelithiasis, jaundice or stomachic drugs. "And is generally said to have medicinal properties for a long time.

[0002]

2. Description of the Related Art Turmeric liquor is produced by immersing turmeric in awamori or the like for turmeric sake. However, it is common to slice turmeric (rhizome) and then pickle dried one.

[0003] As a result, turmeric components are extracted at once in a short period of time, and there is a problem that, due to excessive extraction, the unique bitterness and odor are too strong to drink and the concentration becomes unstable. . Because of the use of sliced turmeric, fine powder of turmeric is generated from the cut and settled, so that the quality is reduced and the bitterness is increased.

[0004] Therefore, if it is for private use,
Not suitable for commercial sale. Moreover, since most of the turmeric components are extracted in a short period of time, it is difficult to mass-produce turmeric liquor by repeatedly extracting over a long period of time.

[0005] Further, conventional turmeric-extracted drinks are limited to awamori and the like, so that people and women who cannot drink alcohol cannot take turmeric. In addition, turmeric sake has a problem that turmeric cannot be taken in spite of the fact that the turmeric smell remains and it is difficult to drink.

[0006] The technical problem of the present invention is to focus on such problems and to make it possible to continuously produce large quantities of turmeric liquor and alcohols with stable quality, and to make it easy to drink even for those who cannot drink liquor. To provide a turmeric-containing beverage.

[0007]

The technical problem of the present invention is solved by the following means. A first aspect of the present invention is a turmeric-extracted alcohol produced by extracting a turmeric component by immersing the whole species of wild turmeric, which has been produced in the tropics, and is completely dried, in an alcohol for a short period of time, such as within a few days, while keeping the skin.

[0008] In the present invention, "alcohols" means that in addition to alcoholic beverages, ethyl alcohol and the like suitable as beverages are also included.

As described above, the turmeric extracted turmeric is obtained by extracting the turmeric component by extracting the turmeric component by extracting the turmeric component by extracting the turmeric component by extracting the turmeric component by extracting the turmeric component from the original wild turmeric, which is still skinned, for a short period of time such as a few days. Unlike alcohol, turmeric extraction alcohols do not cause excessive extraction of turmeric and have a constant quality. Moreover, turmeric extraction alcohols with less odor and bitterness unique to turmeric and rich in mellow taste are obtained. In the case of sliced turmeric, fine powder of turmeric is generated from the cut and precipitated, but when turmeric with skin is extracted, fine powder is not generated and bitterness is further effectively suppressed.

[0010] A second aspect of the present invention is to reduce the number of used turmerics after completing the extraction with the alcohols into the alcohols obtained by soaking the wild turmeric of the original species for a short period of time within a few days as described in the first aspect. Turmeric-extracted alcohols obtained by adding less than one piece.

[0011] As described above, since this product is obtained by adding several or less used turmeric after extracting turmeric components to turmeric-extracted alcohols of stable quality, the turmeric contains real turmeric. It is possible to realize that it is an extracted alcohol, and it is possible for consumers who have never seen turmeric to be convinced to drink it, thereby increasing the commercial value of the turmeric extracted alcohol.

[0012] Further, since only a small amount of several turmerics whose turmeric components have been sufficiently extracted is used, the turmeric components do not become so dense even if they are immersed for a long time, and the concentration of the turmeric components is not so high. It becomes a relatively constant turmeric extraction alcohol.

[0013] A third aspect of the present invention is a turmeric extracted beverage obtained by adding the alcohols extracted as described in the first or second aspect to a soft drink or other beverage to reduce the alcohol content.

As described above, a turmeric-extracted beverage having an extremely low alcohol content, which is obtained by adding the alcohols from which the turmeric component has been extracted as described above to a soft drink, a fruit drink, a vegetable juice, a whey drink, or the like, is used for a car. It can be drunk even when driving, and can be drunk by people, women and children who do not like alcohol, making it a very effective drink for turmeric intake.

A fourth aspect of the present invention is to immerse the whole wild dried turmeric produced in the tropics in an alcohol for a short period of time within a few days while keeping the skin, and then separate the alcohol from the turmeric to obtain a product. This is a method for producing turmeric-extracted alcohols.

[0016] As described above, the wild turmeric of the original species without skin is soaked in alcohol for a short period of time, for example, within a few days, and then sliced turmeric is soaked in order to separate the alcohol from turmeric into a product. Unlike the case,
Since the quality is constant and there is no overextraction,
It can produce turmeric-extracted alcohols with less bitterness and odor unique to turmeric and rich in mellow taste. Furthermore, since the immersion period is extremely short, it is suitable for mass production.

A fifth aspect of the present invention relates to a method for extracting a whole product of wild turmeric, which is entirely dried in the tropics, in a short time within a few days while keeping the skin of the original turmeric, and removing only part of the alcohol for the product. A method for producing turmeric-extracted alcohols, comprising repeating a process of adding a new alcohol having substantially the same amount as the taken-out alcohol and immersing it again for a short period of time within a few days.

As described above, since the process of immersing the wild turmeric of the original species in the alcohol is repeated for a very short period of time, such as within several days, it is suitable for mass-producing turmeric-extracted alcohol. In addition, although it takes less than a few days, the first pickling only takes about 7 days,
From the second time on, it is sufficient for a very short period of time, such as around the day and night, and since the same turmeric can be extracted for a long period of time, such as several months or more, the production cost is extremely low.

According to a sixth aspect of the present invention, there is provided a method for producing a turmeric-extracted beverage, wherein the alcohol extracted as described in the fourth or fifth aspect is added to a soft drink or other beverage to lower the alcohol content. Is the way.

As described above, since the alcohols extracted as described above are added to soft drinks, fruit drinks, vegetable juices, whey drinks, etc., turmeric extract drinks having an extremely low alcohol content can be produced very easily. it can.

[0021]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described in which the turmeric-extracted alcohols and the method for producing turmeric-extracted alcohols according to the present invention are practically embodied.
The turmeric extracted alcohols are roughly classified into the case of extracting with alcohol such as shochu and whiskey, and the case of extracting with alcohol other than alcohol. First, the case of extracting with alcohol will be described.

FIG. 1 is a flowchart for explaining a method of producing turmeric according to the present invention in the order of steps. An example in which awamori is used as alcoholic beverages will be described.

According to the present invention, turmeric liquor is produced from wild turmeric of original species called TERMERIC in English, NA-NWIN in local name, Curcuma longa in scientific name and awamori as raw materials. Turmeric produced in Japan, including Okinawa Prefecture, is known as turmeric, but many turmerics are obtained by slicing raw turmeric rhizomes and then drying. Moreover, the drying period is short, and many are dried in the sun for several days.

The turmeric used in the present invention is a locally dried turmeric of a native variety, which is produced in a tropical region such as Southeast Asia such as India, Myanmar, and Vietnam, and is dried in a local state. Instead, the whole was sun-dried. The drying period is approximately one month or longer, such as one month or more, and is sun-dried under tropical sunshine.

Therefore, the knife is too hard to stand. It has a high degree of dryness, almost no moisture and shrinks sufficiently when dried, so it is smaller than Japanese turmeric and has a length of 2.5 c.
m, the thickness is around 6mm in diameter, and the weight is 1 to 3
g. Hereinafter, imported turmeric produced in the tropics and dried in its entirety is referred to as "prototype wild turmeric". Nowadays,
Since it is actively cultivated, if it is a wild variety of the original species, the cultivated one is also included in the “wild turmeric of the original species”.

In step S1, the whole original wild turmeric with skin is washed with water and shaded for 2-3 hours.
This is a step of removing water.

Then, in a step S2, the immersion is immersed in Awamori. That is, a predetermined amount of the wild turmeric, which has been treated in step S1, is put into a storage tank. Next, a predetermined amount of awamori is put and immersed. Of course, put Awamori first,
The original wild turmeric may be contained therein.

The first immersion period in step S3 is about 7 days, and it is preferable to store it in a cool and dark place. After about 7 days, the turmeric component is appropriately extracted. Next, as shown in step S4, the awamori from which the turmeric component has been extracted is taken out, for example, about one third to one half, and the product is extracted as a product. I do.

Next, as shown in step S5, a new awamori having an amount substantially equal to the extracted amount is newly added, and the next extraction is performed as in step S6. The pickling time for the second and subsequent times is about one day and night. With a short soaking time within about half a day, the amount of extraction is small, and after one and a half days, the amount of extraction is large, the turmeric concentration is too high, and the unique smell and bitterness become strong.

Therefore, although the pickling time in the range of half a day to one and a half days is suitable, it is preferable to take out turmeric and add a new awamori at a fixed time every day.

Therefore, the operation of taking out only the extracted awamori and adding a new equivalent amount every day without adding the original wild turmeric as a raw material is repeated every day to extract the components of the original wild turmeric. Awamori is manufactured. Usually, production by such a method is possible for as long as about six months. Therefore, a large amount of turmeric liquor can be produced at low cost using the same amount of turmeric as before.

It should be noted that turmeric is said to be suitable for liver disease and the like, but other medicinal plants other than turmeric, such as mugwort, guava leaves and fruits, and long-lived grass, are soaked together and the components are used as the original seeds. It is also possible to extract with wild turmeric. Alternatively, a separately extracted medicinal ingredient can be mixed with the turmeric extract awamori produced as described above to produce a product.

After the turmeric component has been extracted in this way, the turmeric component is hardly extracted even if it is immersed further. Although this used turmeric may be discarded, if the product is added to the turmeric wine obtained by extracting the components of the original wild turmeric as described above, the raw turmeric as a raw material can be visually confirmed. And the product value is improved.

As described above, since the original turmeric is put in the turmeric wine without slicing, the turmeric alcohol can be tasted while observing the actual turmeric and fully convinced, so that the medicinal effect is enhanced. Further, unlike the sliced turmeric, problems such as generation of turmeric fine powder from the cut and sedimentation and increase in bitterness do not occur.

Although many turmeric varieties are recognized, turmeric which is most suitable as a raw material in the present invention is specified by a scientific name.

Turmeric is also cultivated actively in Okinawa, but there are four typical turmeric varieties in Okinawa. Curcuma longa: Turmeric (sometimes sold under the name autumn turmeric) Curcuma domestica: turmeric Curcuma aromatica: turmeric (sometimes sold under the name spring turmeric) Curcuma zedoaria: gejutsu (purple turmeric (Sometimes sold under the name)

On the other hand, there are the following varieties of the wild turmeric, which is native to tropical regions such as Southeast Asia and India. Curcuma longa Curcuma xanthorrhiza Curcuma amada Curcuma camphora Curcuma wenyujin Curcuma aeruginosa Curcuma comosa Curcuma kwangsiensis Curcuma heyneana

Among these, Curcuma longa, which is mainly imported from Southeast Asia and the like, is most suitable for extracting turmeric components with alcohols such as Awamori in the present invention.

The higher the frequency of awamori used for extraction, the more effective it can be extracted. In Okinawa, 60-degree awamori is commercially available, and awamori with a high frequency can be easily obtained. When extracted with a high frequency awamori, it is marketed in a state where water is added to reduce the frequency to an appropriate level.

As described above, since a high frequency is suitable,
Sake and synthetic sake, which are difficult to obtain at high frequencies, are not suitable. Also,
The taste also drops.

On the other hand, distilled liquor such as shochu, whiskey, and brandy is suitable for extracting turmeric components because it can easily obtain a high frequency.

It should be noted that liquors having a high frequency and which are difficult to obtain are suitable for making beverages by mixing alcohols from which turmeric components have been extracted as described above.

The method of using the turmeric liquor produced according to the present invention is as follows. The turmeric liquor according to the present invention can be used as it is with normal awamori and hot water. It is also preferable to add a small amount and drink it.

Although an example has been described in which distilled liquor such as Awamori is used for extracting turmeric components, alcohols other than liquors can also be used. For example, turmeric components can be extracted by the method of FIG. 1 using ethyl alcohol instead of awamori.

The alcohols other than the liquor from which the turmeric component has been extracted are soft drinks, fruit drinks, vegetable juices,
When added to various beverages such as whey beverages, turmeric components can be ingested even by people who dislike alcohol, women and children. Depending on the amount added, it can also be a wine cooler-style drink. Alternatively, it can be added to a dish in the same manner as when a seasoning is used.

It is needless to say that turmeric liquor extracted with liquor can be added to a soft drink or the like and provided as a drink for women and children if the alcohol content is as small as 1% or less.

[0047]

EXAMPLE Finally, an example in which turmeric components were extracted using awamori will be described. 8 liters of 43-degree awamori (trade name) manufactured by Tsunami Old Sake Brewery in Yogi, Naha City, Okinawa Prefecture in a jar, imported from Southeast Asia etc.
g was washed with the skin and then immersed in a cool, dark place for 7 days. 7 days later, turmeric extracted awamori
(Approximately 2.5 liters). Then, fresh awamori was added in an equal volume of about 2.5 liters and immersed for one day.

Thereafter, every day, turmeric extracted Awamori was reduced to 1/3
(About 2.5 liters) After taking out, add a new awamori about 2.5
The process of adding liters was repeated. After about 6 months, most of the turmeric components were extracted and no more turmeric could be extracted. Therefore, the used turmeric was put into turmeric liquor so that the actual turmeric could be visually observed.

[0049]

According to the first aspect of the present invention, turmeric-extracted alcohol, which is obtained by extracting turmeric components by immersing wild turmeric intact as it is with skin for only a short period of time, such as a few days, in alcohol such as shochu. Unlike turmeric extracted alcohol, turmeric does not overextract, turmeric fine powder is not generated from the cut, it is a turmeric extracted alcohol with consistent quality, and there is little turmeric-specific odor and bitterness It becomes turmeric-extracted alcohol which is rich in mellow taste.

According to the second aspect, since the product is obtained by adding several or less used turmeric after extracting the turmeric component to the turmeric extracted alcohol having a stable quality as described above, the actual turmeric is contained. This makes it possible to visually confirm that the alcohol is turmeric-extracted alcohol, and also allows consumers who have never seen turmeric to serve as a sample of turmeric, to convince them to drink and drink turmeric. The commercial value as alcohols increases.

Further, since only a small amount of turmeric, from which the turmeric component has been sufficiently extracted, is used, the turmeric component does not become so dense even if it is immersed for a long time. It becomes a relatively constant turmeric extraction alcohol.

According to the third aspect, the alcohol from which the turmeric component has been extracted as described above is used as a soft drink or fruit drink,
Turmeric-extracted beverages with extremely low alcohol content, which are added to vegetable juices and whey beverages, can be drunk even when driving a car, and can be drunk by people, women and children who do not like alcohol. It is a very effective beverage for consumption.

According to the fourth aspect of the present invention, the turmeric which has been skinned is soaked in alcohol for a short period of time, such as within several days, and then the alcohol is separated from turmeric to obtain a product. Unlike the case of pickling, turmeric extracted alcohol without excessive extraction, without generating turmeric fine powder from the cut, constant quality, less turmeric bitterness and smell, rich in mellow taste Can be manufactured. Furthermore, since the immersion period is extremely short, it is suitable for mass production.

According to the fifth aspect, since the treatment of soaking the wild turmeric of the original species in the alcohol is repeated for a very short period of time, such as within several days, it is suitable for mass-producing turmeric-extracted alcohols. In addition, even if it is within a few days, only the first pickling takes about 7 days, but from the second time onwards, it is enough in a very short time, such as around the day and night, and the same turmeric is used for a long time, such as several months or more. Since extraction is possible, the production cost is extremely low.

According to the sixth aspect, since the alcohols extracted as described above are added to soft drinks, fruit drinks, vegetable juices, whey drinks, etc., turmeric extract drinks having a very low alcohol content can be very easily prepared. Can be manufactured.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method of producing turmeric according to the present invention in the order of steps.

[Explanation of symbols]

 S1-S6 Each process for turmeric production

[Procedure amendment]

[Submission date] July 21, 2000 (2007.2)
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Title of the Invention Turmeric-extracted alcohols and method for producing turmeric-extracted alcohols

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to turmeric extracted alcohols and a method for producing turmeric extracted alcohols. For example, according to "Medicinal plants understood by this" co-authored by May 21, 1990, the first edition and published by Shinsei Tosho Publishing Co., Ltd., Takahisa Nakata and Fukuichi Nakata, turmeric is "a hepatitis mainly used as a private and bile drug." , Cholangitis, cholelithiasis, jaundice or stomachic drugs. "And is generally said to have medicinal properties for a long time.

[0002]

2. Description of the Related Art Turmeric liquor is produced by immersing turmeric in awamori or the like for turmeric sake. However, it is common to slice turmeric (rhizome) and then pickle dried one.

[0003] As a result, turmeric components are extracted at once in a short period of time, and there is a problem that, due to excessive extraction, the unique bitterness and odor are too strong to drink and the concentration becomes unstable. . Because of the use of sliced turmeric, fine powder of turmeric is generated from the cut and settled, so that the quality is reduced and the bitterness is increased.

[0004] Therefore, if it is for private use,
Not suitable for commercial sale. Moreover, since most of the turmeric components are extracted in a short period of time, it is difficult to mass-produce turmeric liquor by repeatedly extracting over a long period of time.

[0005] Further, conventional turmeric-extracted drinks are limited to awamori and the like, so that people and women who cannot drink alcohol cannot take turmeric. In addition, turmeric sake has a problem that turmeric cannot be taken in spite of the fact that the turmeric smell remains and it is difficult to drink.

[0006] The technical problem of the present invention is to focus on such problems and to make it possible to continuously produce large quantities of turmeric liquor and alcohols with stable quality, and to make it easy to drink even for those who cannot drink liquor. To provide a turmeric-containing beverage.

[0007]

The technical problem of the present invention is solved by the following means. Claim 1 is a tropical area
Turmeric produced in the tropics and dried whole in the tropics
With the skin, soak for about 7 days for the first time, then make
After removing only part of the alcohol for the product, remove
Alcohols that are almost equal in volume to newly added alcohols
Then, after the second time, pickle only for a short period of about half a day to one and a half days
And remove only part of the alcohol for the product
After that, alcohol equivalent to the alcohol
To add new ingredients and soak them again for a short period of time
Alcohol produced by repeating the treatment
Reduce alcohol content by adding to soft drinks and other beverages
Complete the extraction with alcohols
Turmeric extraction by adding several used turmeric after use
Alcohols.

In the present invention, "alcohols" refers to sake
In addition to alcohol, it also contains ethyl alcohol, which is suitable for beverages.
Included.

[0009] As described above, the wild turmeric of the original species which remains as it is
Shochu for a short period of time, about one day after the second
Extract turmeric component by soaking in alcohol such as
And turmeric-extracted alcohol, further diluted with water or soft drinks
Turmeric extracted alcohol
There is no overextraction of turmeric and the quality is
Turmeric extracted alcohol with a constant and moderate alcohol content
And with less odor and bitterness peculiar to turmeric
It becomes turmeric extracted alcohol with rich flavor.

[0010] In the case of sliced turmeric,
Turmeric fine powder is generated and precipitates, but turmeric with skin
When the powder is extracted, fine powder is not generated and
Is more effectively suppressed.

Further, the spent turmeric component after extraction
Because it is a product to which several or less turmerics are added,
It contains turmeric, which is
Consumers who have never seen turmeric
Can be convinced and have a drink, turmeric extraction
The commercial value as rucols is higher.

In the second and subsequent claims, the turmeric extraction alcohols
It is an invention of a manufacturing method. Claim 2 is produced in the tropics,
Whole dried wild turmeric in the tropics
For the first time, soak for about 7 days, then add
After removing only part of the coals, the removed alcohol
Twice with the addition of alcohols that are almost equal to
After the eyes, soak for only a short period of half a day to one and a half days
After removing only part of the alcohol for the product,
Alcohols of almost the same amount as
And soak again for a short period of time.
Production of turmeric extracted alcohols
Is the way.

[0013] As described above, the wild turmeric of the original species which remains as skinned
For about 7 days at the first time, but 1 time after the second
After soaking it in alcohol for a short period of time,
To separate rucols from turmeric into products,
Unlike when turmeric is pickled, the quality is constant,
Moreover, there is no over-extraction,
Turmeric extracted alcohol with low odor and rich mellow taste
Can be manufactured.

Moreover, the pickling period is extremely short, about one day.
Short, suitable for mass production. Also the same turmeric
Can be extracted over a long period of time,
The price is extremely low.

A third aspect of the present invention relates to a wild species of the original species according to the second aspect.
Gong is a long-term, more than one month
Turmeric characterized by being dried under the sun
This is a method for producing extracted alcohols.

As described above, the wild turmeric as a raw material is 1
Sun dry for long periods of more than a month, and under tropical sunshine
Because it is dried, the knife blade is hard enough to stand up
No. High degree of dryness, little moisture, shrinks dry enough
And use smaller turmeric than raw turmeric as raw material.

[0017] Claim 4 is described in claim 2 or claim 3.
Add water to the alcohols extracted as
Products with the alcohol content of
This is a method for producing turmeric-extracted alcohols.

Thus, the extraction has a high alcohol content.
Alcohol, so it can be extracted effectively,
Later, add water to reduce the alcohol content to a suitable level.
Easy production of products with different alcohol content and mass production
Suitable for.

Claim 5 is Claim 2, Claim 3 or Contract
Cleaning the alcohol extracted as described in claim 4
Can be added to soft drinks and other beverages to reduce alcohol
A method for producing turmeric-extracted alcohols, comprising:
You.

[0020] Thus, the extracted
Drink alcoholic beverages, fruit drinks, vegetable juices, milk
Extremely low alcohol content to be added to fresh drinks
Turmeric-extracted beverages can be produced very easily.

The turmeric component is extracted as described above.
Refreshing alcoholic beverages, fruit drinks, vegetable juices, whey
Very low alcohol content, added to beverages, etc.
Con extract beverage can be drunk even when driving a car,
In addition, people, women and children who do not like alcohol can drink
It will be a very effective beverage for ingestion.

The sixth aspect of the present invention relates to the first to fifth aspects.
Pickle wild turmeric as described in any of them
Completed extraction with alcohols obtained in step
Add several or less used turmeric after
A method for producing turmeric-extracted alcohols, comprising:
You.

Thus, the turmeric component has been sufficiently extracted
Turmeric is added in a small amount of up to several
Even if you leave it soaked for a long time after
The concentration of turmeric does not increase and the concentration is relatively constant
Is maintained.

[0024]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described in which the turmeric-extracted alcohols and the method for producing turmeric-extracted alcohols according to the present invention are practically embodied.
The turmeric extracted alcohols are roughly classified into the case of extracting with alcohol such as shochu and whiskey, and the case of extracting with alcohol other than alcohol. First, the case of extracting with alcohol will be described.

FIG. 1 is a flow chart illustrating a method of producing turmeric according to the present invention in the order of steps. An example in which awamori is used as alcoholic beverages will be described.

According to the present invention, turmeric liquor is produced from wild turmeric of the original species called TERMERIC in English, NA-NWIN in local name, Curcuma longa in scientific name and awamori as raw materials. Turmeric produced in Japan, including Okinawa Prefecture, is known as turmeric, but many turmerics are obtained by slicing raw turmeric rhizomes and then drying. Moreover, the drying period is short, and many are dried in the sun for several days.

The turmeric used in the present invention is a locally dried turmeric which is a native and wild variety produced in tropical regions such as Southeast Asia such as India, Myanmar and Vietnam, and is still skinned and sliced. Instead, the whole was sun-dried. The drying period is approximately one month or longer, such as one month or more, and is sun-dried under tropical sunshine.

Therefore, the knife is too hard to stand. It has a high degree of dryness, almost no moisture and shrinks sufficiently when dried, so it is smaller than Japanese turmeric and has a length of 2.5 c.
m, the thickness is around 6mm in diameter, and the weight is 1 to 3
g. Hereinafter, imported turmeric produced in the tropics and dried in its entirety is referred to as "prototype wild turmeric". Nowadays,
Since it is actively cultivated, if it is a wild variety of the original species, the cultivated one is also included in the “wild turmeric of the original species”.

In step S1, the whole seeded wild turmeric with skin is washed and then shaded for 2-3 hours.
This is a step of removing water.

Next, in a step S2, the product is immersed in awamori. That is, a predetermined amount of the wild turmeric, which has been treated in step S1, is put into a storage tank. Next, a predetermined amount of awamori is put and immersed. Of course, put Awamori first,
The original wild turmeric may be contained therein.

The initial immersion period in step S3 is about 7 days, and it is preferable to store the immersion in a cool and dark place. After about 7 days, the turmeric component is appropriately extracted. Next, as shown in step S4, the awamori from which the turmeric component has been extracted is taken out, for example, about one third to one half, and the product is extracted as a product. I do.

Next, as shown in step S5, a new awamori having an amount substantially equal to the extracted amount is newly added, and the next extraction is performed as in step S6. The pickling time for the second and subsequent times is about one day and night. With a short soaking time within about half a day, the amount of extraction is small, and after one and a half days, the amount of extraction is large, the turmeric concentration is too high, and the unique smell and bitterness become strong.

Therefore, although the pickling time in the range of half a day to one and a half days is suitable, it is preferable to take out turmeric and add a new awamori at a certain time every day.

Therefore, the operation of taking out only the extracted awamori and adding a new equivalent amount every day without adding the original wild turmeric as a raw material is repeated every day to extract the components of the original wild turmeric. Awamori is manufactured. Usually, production by such a method is possible for as long as about six months. Therefore, a large amount of turmeric liquor can be produced at low cost using the same amount of turmeric as before.

It should be noted that turmeric is said to be suitable for liver diseases and the like, but other medicinal plants other than turmeric, such as mugwort, guava leaves and fruits, and long-lived grass, are soaked together and the components are used as the original seeds. It is also possible to extract with wild turmeric. Alternatively, a separately extracted medicinal ingredient can be mixed with the turmeric extract awamori produced as described above to produce a product.

The turmeric component after extracting the turmeric component in this manner is hardly extracted even if it is further immersed. Although this used turmeric may be discarded, if the product is added to the turmeric wine obtained by extracting the components of the original wild turmeric as described above, the raw turmeric as a raw material can be visually confirmed. And the product value is improved.

As described above, since turmeric in its original form is put in turmeric wine without slicing, turmeric wine can be tasted while observing the actual turmeric and fully convinced, so that the efficacy of medicinal effects is enhanced. Further, unlike the sliced turmeric, problems such as generation of turmeric fine powder from the cut and sedimentation and increase in bitterness do not occur.

Although a large number of turmeric varieties are recognized, turmeric which is most suitable as a raw material in the present invention is specified by a scientific name.

Turmeric is also cultivated actively in Okinawa, but there are four typical turmeric varieties produced in Okinawa Prefecture. Curcuma longa: Turmeric (sometimes sold under the name autumn turmeric) Curcuma domestica: turmeric Curcuma aromatica: turmeric (sometimes sold under the name spring turmeric) Curcuma zedoaria: gejutsu (purple turmeric (Sometimes sold under the name)

On the other hand, there are the following varieties of wild turmeric, which is native to tropical regions such as Southeast Asia and India. Curcuma longa Curcuma xanthorrhiza Curcuma amada Curcuma camphora Curcuma wenyujin Curcuma aeruginosa Curcuma comosa Curcuma kwangsiensis Curcuma heyneana

Among these, Curcuma longa, which is mainly imported from Southeast Asia and the like, is most suitable for extracting turmeric components with alcohols such as Awamori in the present invention.

The higher the frequency of awamori used for extraction, the more effectively it can be extracted. In Okinawa, 60-degree awamori is commercially available, and awamori with a high frequency can be easily obtained. When extracted with a high frequency awamori, it is marketed in a state where water is added to reduce the frequency to an appropriate level.

As described above, since a high frequency is suitable,
Sake and synthetic sake, which are difficult to obtain at high frequencies, are not suitable. Also,
The taste also drops.

On the other hand, distilled liquors such as shochu, whiskey and brandy are suitable for extracting turmeric components because they can easily obtain a high frequency.

It should be noted that liquors having a high frequency and which are difficult to obtain are suitable for making beverages by mixing alcohols from which turmeric components have been extracted as described above.

The method of using the turmeric liquor produced according to the present invention is as follows. The turmeric liquor of the present invention can be used as it is with ordinary awamori water and hot water. It is also preferable to add a small amount and drink it.

Although the example of using distilled liquor such as awamori for extracting turmeric components has been described, alcohols other than liquors can also be used. For example, turmeric components can be extracted by the method of FIG. 1 using ethyl alcohol instead of awamori.

The alcohols other than the alcoholic beverages from which the turmeric component has been extracted are soft drinks, fruit drinks, vegetable juices,
When added to various beverages such as whey beverages, turmeric components can be ingested even by people who dislike alcohol, women and children. Depending on the amount added, it can also be a wine cooler-style drink. Alternatively, it can be added to a dish in the same manner as when a seasoning is used.

It is needless to say that turmeric liquor extracted with liquor can be added to a soft drink or the like and provided as a drink for women and children, if it is a small amount such that the alcohol content is 1% or less.

[0050]

EXAMPLE Finally, an example in which turmeric components were extracted using awamori will be described. 8 liters of 43-degree awamori (trade name) manufactured by Tsunami Old Sake Brewery in Yogi, Naha City, Okinawa Prefecture in a jar, imported from Southeast Asia etc.
g was washed with the skin and then immersed in a cool, dark place for 7 days. 7 days later, turmeric extracted awamori
(Approximately 2.5 liters). Then, fresh awamori was added in an equal volume of about 2.5 liters and immersed for one day.

Thereafter, turmeric extracted awamori was reduced to 1/3 every day.
(About 2.5 liters) After taking out, add a new awamori about 2.5
The process of adding liters was repeated. After about 6 months, most of the turmeric components were extracted and no more turmeric could be extracted. Therefore, the used turmeric was put into turmeric liquor so that the actual turmeric could be visually observed.

[0052]

According to the first aspect of the present invention, the original seed without skin
Wild turmeric is a short period of about one day after the second
Turmeric ingredients
Turmeric extracted with water and soft drinks
Extracted alcohol from sliced turmeric because it is alcoholic
Unlike turmeric, there is no over-extraction of turmeric, and
Turmeric extracted alcohol with consistent quality and moderate alcohol content
Turmeric, with low odor and bitterness peculiar to turmeric
Turmeric extracted alcohol with rich mellow taste
You.

Further, the spent turmeric component after extraction
Because it is a product to which several or less turmerics are added,
It contains turmeric, which is
Consumers who have never seen turmeric
Can be convinced and have a drink, turmeric extraction
The commercial value as rucols is higher.

According to the second aspect of the present invention, the original seed field which is still skinned
Soak raw turmeric for about 7 days in the first time
It was soaked in alcohol for a short period of about one day
Later, alcohols are separated from turmeric to produce
Unlike the case of pickled sliced turmeric, the quality is
Constant and no overextraction, unique to turmeric
Turmeric extraction with less bitterness and smell, rich in mellow taste
Can produce alcohols.

Moreover, the pickling period is extremely short, about one day.
Short, suitable for mass production. Also the same turmeric
Can be extracted over a long period of time,
The price is extremely low.

As claimed in claim 3, the raw turmeric as a raw material
Is for a long time, more than a month, and in the tropical sun
The blade of the kitchen knife does not stand because it was dried in the sun
How hard. High dryness with little moisture
Shrunk and used as raw material smaller than domestic turmeric
You.

According to a fourth aspect of the present invention, the alcohol content is used for the extraction.
Uses a large number of alcohols, so it can be effectively extracted
And then add water to bring the alcohol down to a moderate level
Therefore, products with various alcohol content can be easily manufactured,
And suitable for mass production.

According to a fifth aspect of the present invention, the previously extracted alcohol
Beverages, fruit drinks, vegetable juices, whey drinks
Turmeric with very low alcohol content
Extracted beverages can be produced very easily.

Also, alcohols extracted from turmeric components
Into soft drinks, fruit drinks, vegetable juices, whey drinks, etc.
Turmeric extract drink with extremely low alcohol content
You can drink even when driving a car, and you do not like alcohol
Can be consumed by people, women and children
It is a very effective beverage.

According to claim 6, the turmeric component is sufficiently extracted.
In order to add only a small amount of turmeric that has been put out,
Even if you leave it soaked for a long time after making it into a product,
During that time, the turmeric component does not become dense, the concentration is compared
Maintained consistently.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method of producing turmeric according to the present invention in the order of steps.

[Description of Signs] S1 to S6 Each process for turmeric liquor production

Claims (6)

[Claims] 1. A turmeric-extracted alcohol obtained by extracting a turmeric component by immersing it in an alcohol for a short period of time, such as within a few days, with whole dried wild turmeric produced in the tropics and dried. Kind. 2. An alcohol obtained by immersing wild turmeric of the original species for a short period of time within a few days as described above, and adding not more than a few used turmeric after extraction with the alcohol is completed. The turmeric-extracted alcohols according to claim 1, characterized in that: 3. The turmeric-extracted beverage according to claim 1, wherein the alcohol extracted as described above is added to a soft drink or other beverage to lower the alcohol content. 4. A method in which the whole dried wild turmeric, which is produced in the tropics and is completely dried, is soaked in alcohol for a short period of time within a few days, and then the alcohol is separated from turmeric to produce a product. A method for producing turmeric-extracted alcohols. 5. After immersing the whole wild and dried turmeric produced in the tropics in the alcohol for a short period of time within a few days while leaving the skin dry, extracting only a part of the alcohol for the product, A method for producing turmeric-extracted alcohols, comprising repeating a process of adding a new alcohol having substantially the same amount as the removed alcohol and immersing it again for a short period of time within a few days. 6. The method for producing a turmeric-extracted beverage according to claim 4, wherein the alcohol extracted as described above is added to a soft drink or other beverage to lower the alcohol content. .