JP2002291460A - Method for producing brewed liquor and brewed liquor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a method for producing a brewed liquor having balanced taste or flavor, etc., by which excellent healthy effects of ingredients in raw materials having health care functions (e.g. a Chinese herbal medicinal material) and a brewed liquor thereof. SOLUTION: This method for producing the brewed liquor made from malts as a main raw material comprises an extracting step of obtaining extracts from the raw materials having the health care functions. The extracting step is preferably carried out with at least one of alcohol extraction or boiling. The method further comprises a mixing step of mixing the extracts extracted from the raw materials having the health care functions in any step ranging from mixing of the raw materials to filling of the brewed liquor which is the product in a container. The brewed liquor is produced by using the extracts extracted from the raw materials having the health care functions as a part of the raw materials. Raw materials without falling under medicines may be used as the raw materials having the health care functions.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing brewed liquor and a brewed liquor using, as a part of the raw material, an extract extracted from a raw material having a health function (preferably, a Kampo raw material). "Brewed sake" includes beer, low-malt beer, etc. under the Liquor Tax Law.

[0002]

2. Description of the Related Art Brewery such as beer using malt as a main raw material is loved around the world because of its refreshing taste and convenience. In addition, with the diversification of tastes of consumers and heightened awareness of health, there is a demand for brews such as beer with a good balance between health function and taste.

[0003]

By the way, it is widely known that raw materials having a health function, in particular, Chinese herbal raw materials contain various active ingredients and have various health effects. If brews such as beer are produced by extracting components from raw materials with health functions and using the extract (extracted liquid) as a raw material, the absorption rate of the active ingredients of the raw materials with health functions into the body will increase dramatically. It is possible to benefit from the health effects of the components of the raw material having the health function.

[0004] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a brewed liquor and a brewed liquor capable of obtaining an excellent health effect by an active ingredient of a raw material having a health function. It is in.

[0005]

The method for producing brewed liquor according to claim 1 of the present invention is a method for producing brewed liquor using malt as a main raw material, wherein an active ingredient is extracted from a raw material having a health function. And an extraction step for obtaining an extract.

[0006] This makes it possible to produce a brewed liquor containing an active ingredient extracted from a raw material having a health function.

[0007] A method for producing a brewed liquor according to claim 2 of the present invention is characterized in that the extraction step is performed by at least one of alcohol extraction and boiling.

[0008] Thereby, it is possible to perform appropriate extraction according to the raw material having the health function, and it is possible to effectively use the active ingredient.

According to a third aspect of the present invention, there is provided a method for producing a brewed liquor, comprising extracting the brewed liquor from the raw material having a health function in any one of the production steps from mixing the raw materials to filling the brewed liquor as a product into a container. A mixing step of mixing the extract to be performed.

[0010] Thus, the extraction of the active ingredient as a raw material having a health function can be performed as a part of the production process of brewed liquor, and the process can be omitted as compared with the case of separate extraction. Moreover, mixing can be performed in the most appropriate step for the raw material extract.

[0011] The brewed liquor according to claim 4 of the present invention is characterized in that an extract extracted from a raw material having a health function is produced as a part of the raw material.

[0012] Thus, it is possible to obtain a brewed liquor containing an active ingredient as a raw material having a health function, and a drinker can enjoy the health effects of the active ingredient.

[0013] A brewed liquor according to claim 5 of the present invention is characterized by being produced by the production method according to any one of claims 1 to 3.

[0014] This makes it possible to obtain a brewed liquor containing an active ingredient as a raw material having a health function, and a drinker can enjoy the health effects of the active ingredient.

[0015] The brewed liquor according to claim 6 of the present invention is characterized in that the raw material having the health function does not correspond to a pharmaceutical.

[0016] In this case, manufacture or sale can be performed irrespective of laws and regulations such as the Pharmaceutical Affairs Law.

[0017] The brewed liquor according to claim 7 of the present invention is characterized in that as a raw material having the health function, ginseng, lotus, eucalypt, kashiko, yamako, honey, puer tea, yellow tea, large jujube, royal jelly, black Red beans, lilies, life-prolonging grass, mint, perilla, ginger, aloe, cinnamon, longan, oats, buckwheat,
Agarisk, Cordyceps, Lingzhi, Licorice, Chrysanthemum, Chrysanthemum, Toburi Rei, Toki, Jizo, Mung Bean, Fenka, Rafu-ma, Safflower, Three Ginseng, Arkanka, Kumasa, Apricot, Wazanshuyu, Hydrangea, Ginkgo, Five-colored skin, Chen, Persimmon, Huangbai, Gugi, Chestnut, Mulberry, Laurel, Utsukin, Jibushi, King melon, Gold and silver flower, Sophora, Mawhisher, Yamayaku, Bakumondu, Anti-
Summer hay, kakukohide, yokui, horny sheep kaku, sanshuyu, walnut, shuju, jujube, chiney, orange peel, duckweed, saffron, tsuyaku, jiyu, korengi, yellow lotus, meisada, kuzu, mugwort, Kashiwa, corn, Japanese quince, gypsum, tree pirates, bitter tree, white irises, shiraoi, akane, white ajutsu, tenmon winter, wilt, yellow sperm, sansho, red pepper, ginkgo, ginkgo,
Seeds, roots, at least one of Hanbei lotus, peony skin, peach kernel, peony, dragon bile, beef knee, Fengxiang, Zhazhi, Gomiko, Azusa, Ome
It is characterized in that any part such as a stem, a leaf, a flower, a skin or the like is used as a raw material.

[0018] Among these, ginseng, lotus, Tonaka, Akiko, Yamako, Enju honey, puar tea, yellow gilt, large jujube, royal jelly, black azuki bean, lily, prolonged life grass, mint,
Shiso, ginger, aloe, cinnamon bark, longan meat, oats, buckwheat, agarsk, cordyceps, cordyceps, reishi, licorice, chrysanthemum, Dobushiryo, toki, jihuang, mung bean, fenka, lufu hemp, safflower, three-seven ginseng, arhat fruit, Kumasa, Anzu, Wazanshuyu, Hydrangea, Ginkgo, Goka, Chen, Persimmon, Huangbai, Gugi, Chestnut, Mulberry, Laurel, Utsukin, Jibushi, Ome, Gold and silver flowers, Sophora, Horseshoe, Sanyaku, Bakumon Winter, anti-seaweed, summer hay, Gong-Kong, Yokui, lamb kaku, sanshuyu, walnut, shochu, tenyaku, chiney, orange peel, duck lily grass, saffron, this medicine, Jiyu, small liquorice, yellow lotus, virgin , Kudzu, mugwort, kashiwa, corn, Japanese quince, gypsum, pirates, bitter tree, white iris, shiraoi, madder, white jitsu, tenmon winter, wispy, yellow spirit, Japanese pepper, red grass, gingko, ginji, hanji lotus , Peony skin, peaches, peony, dragon bile, beef knee, fenka, zawaka, gomiko, azusa, at least one of ume, seeds, roots, stems,
A health effect can be obtained by an active ingredient contained in any part such as leaves, flowers, and skins.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a brewed liquor and a brewed liquor according to an embodiment of the present invention will be described with reference to the drawings. Here, a method for producing happoshu will be described as an example of a method for producing brewed liquor.

As shown in FIG. 1, the method for producing a brewed liquor according to the embodiment of the present invention is a method for producing a brewed liquor using malt as a main raw material. )) To obtain an extract (extract). This is because the active ingredient of the raw material having the health function is appropriately and effectively extracted and combined with the brewing liquor production process.

In the boiling step B in which hops are added and the mixture is boiled, the extract (extract) obtained in the extraction step A is mixed with the boiling liquid. This is for the purpose of precipitating substances that easily precipitate in wort, hops, and the extract, and to match the taste. The boiling temperature is 70 to
It is preferably performed at 96 ° C. The extract may be mixed into the boiling liquid in the middle, late, or after the boiling step. This is for responding to the target product in consideration of taste and flavor.

In another embodiment of the method for producing a brewed liquor, the brewed liquor is not added in the boiling step, but added immediately before or immediately after the fermentation step of the brewed liquor, or immediately before, during or after the aging step. Good. Further, the extraction liquid or the extract may be added and mixed in the step of filling the brewed liquor as a product into the container.

The brewed liquor thus produced contains active ingredients of ingredients having health functions (for example, Kampo ingredients), the absorption rate of these ingredients into the body is high, and excellent health effects are expected. Raw materials that have health functions,
In particular, adverse effects on the taste, flavor, color, and the like due to the unique odor of Kampo ingredients are suppressed, and a well-balanced taste and flavor can be obtained.

In the above embodiment, the extract of Chinese herbal ingredients is extracted in a series of brewing liquor production steps. However, the extraction is performed in a step completely different from the brewing liquor production step. If present, further extract (liquid, powder, block, etc.)
May be purchased from other drug dealers or the like, or these extracts may be treated and mixed as described above.

Materials having health functions that can be used in the method for producing brewed sake according to the embodiment of the present invention include the following. One or more of the following examples can be selected and subjected to appropriate treatment (eg, alcohol extraction, boiling, etc.) to extract and use the active ingredient. In addition, the following shows a plant name, and the parenthesis shows a crude drug name.

That is, as a raw material having a woody health function, there are the following.

Aoki, Aogiri (Otoko), Akamatsu (Rosin (pine resin), turpentine oil), Akamegawiwa, Akigumi (Wazhushuyu), Akebi (Kidori), Hydrangea (Hydrangea), Amacha (Amacha), Apricot (Apricot) , Yew (first place), fig (apricot), ginkgo (ginkgo), inugaya, inuzansha, Ibotanoki, ukogi (goka), plum (ume), unshu mandarin (chen skin), iwamizuzakura, enoki, engju (poor flower), Spruce spruce, onion walnut (walnut),

Oysters (persimmons, persimmons), oaks, viburnum, kaya (birami), karatachi (citrus), larch, karin (karakoguri), catalpa (azusa), yellowfin (yellow), kibushi, wolfberry Skeletal bark), walnuts (wax melons), squirrels, gardenia, buckthorn (rats), kuromoji, chestnuts (chestnuts), walnuts, mulberries (mulberry leaves, mulberry leaves, mulberry bark), willows, laurel (laurel, laurel) , Kozo (Miko Kozo), Cowberry (Cowberry), Konotegasiwa (Side Kashiwa, Kashiwashi Jin), Kobushi (Spicy),

[0029] honey locust (souroi), pomegranate (pomegranate,
Gypsum), cherry (cherry bark), sasanqua, sartorii rose (tobifuri, mountain return), sawara, hawthorn (yamako), sanshuyu (sanshuyu), sansho (sansho, sansho), sarnashi, birch, honeysuckle (shinobi, Gold and silver flowers), plums (seasons),

Tamashiba (Shinyi), Taranoki (Uko tree),
Cha (tea), Korean pine (Gomiko), Korean pine (Sea pine), Sawagurumi, Camellia (camellia oil), Tendai yak (bird medicine), Eucommia (Tonaka), Horse chestnut,
Ash (Taihide), Ligustrum (woman),

Pear (pear), jujube (daijuju), oak (red dragon skin), oak roe strawberry, nanten (minamiminami), nigaki (makinoki), nishikigi, elderfish (ikukiko), elderflower (bone grafted tree), nurde (Gotoko), Mouse (Morimatsu), Mouse Mochi (Virgin), Alderwood (Happiness Skin), Noibara (Business), Nozuka Kazura (Liao Xiaohua),

Hermanus, Harienju, Harigiri (Hongiri), Haribuki, Harunire (Yu), Sanekazura (also known as Binankazura) (Minami Gomiko), Hinoki (Hinoki), Hirohaebinoborazu, Junaksin, Loquat (Loquat leaves), Fuji (Fuji) ,
Grapes, beech, stalks (Japanese thick), buttons (peony), poponoki, bokeh

Masaki (Wakinaka), Matatabi (Kiten Tate),
Quince, matsubuna, mitsuba akebi (kidori), mukuge (wooden geisha), mukuroji (court skin), barberry (tiller), peach (white peach blossoms, peach), magnolia (hot spring), yatsude, yabu koji (purple gold beef), There are yashabushi, mistletoe (mulberry parasitism), yamaguruma, yamashabishaku, yamabuki, forsythia (forsythia).

In addition, examples of the raw materials having a herbal health function include the following.

[0035] Eyes (Indigo Fruit, Aiba), Atsuji Lafuji (Kibo), Akaza, Akatsumekusa, Akane (Akane-ne, Akane-Kusa), Akayajiou (Jiji), Aki larch, Akinokirinsou, Asatsuki, Azuki (Red Bean), Asparagus, Brassica (Rapeseed oil), flax (linseed), flaxseed (seven leaf bile), flesh beetle (withered, tamatake), amana (mountain of the mountain), lily of the valley (shellfish), pokeweed, aloe (aloe, algae), epimedium (indecent) Sheep kaku), rush (rush), knotweed (tiger root), yakisou (deer-hoofed grass), caterpillar, rice (rice, rice starch), ikonotsuchi (cow knee), inondo (makitoko), Ibukijakosou (hyakurika) , Ibukitranoo (worship),
Ibukibofu (Japanese wind), iwa tobacco, iwahiba (makikashiwa), fennel (fenka), duckweed (buoying), usubasaisin (spicy), moray eel (summer hay), udo (soil), egoma (EB) , Ebisugusa (Keiko), Ezomisohagi, Engosaku (Enryokusen), Trillium (Elongate grass), Ouren (Yellow lotus), Oubayuri, Giant beetle (Public incense), Giant oakade (Red grass), Giant beetle (Anju), Psyllium Chimpanzee), barley (malt), artemisia (agai), oguruma (turnover flower), okera (white jitsu), oshida (cotton horse), otakarakou, panax ginseng (carrot), hypericum perforatum (small forsythia), odorikoso, otokoeshi ( Lost sone), Onami fir (Aoimiko), Onidokoro, Oninoyagara (Akaiya, Tenma), Oni lily (Makitan), Ominaeshi (defeated sone), Oh Dakar (Alismataceae), Netherlands mustard,

Potato (Rumako), Katakuri, Oxalis (Vinegar), Kanagura (Rikuso), Kanokosou (Vineflower root), Pumpkin (Nanuryu Jin), Gama (Gambah), Chamiletsu (Kamiretsu), Japanese mustard ), Karasubishaku (midsummer), Karadaiou (Japanese Daio), Karahanasou, Karamushi (Imohima), Kawamidori (Exfoliating herb), Kawaraketsumei (Yamato soybean), Kawaranadeshiko (Inchenkoa), Kanaoi (Spicy spice), Licorice (Licorice), chikarasuuri (Kuroro root, Uroro-jin), Kikyo (Kikyo root), Kiku (chrysanthemum), Jerusalem artichoke, Rigid japonica (Yotei), Kidachi aloe (ryugu), Kitsunenomago, Kibanaoogi (Kokigi), Kibana Dutchsen Nichi, cabbage, cucumber (cucumber), kylansou (muscle bone grass), goldfish cypress (dragonflies), diatomaceae, cedar grass (Tenmen winter), kuzu (kuzu) ), Artemisia annua (Kihana蒿), Clara (Cousin), Primula japonica, Kurobanahikiokoshi, Kwai (arrowhead), ghosts (Kei garbage), cockscomb (cockscomb grass), cranesbill cormorant (Geranium c),
Kohone (river bone), cilantro, konitabirako, koganebana, kogama (bamboo), kogomenadeshiko, burdock (burdock, bad fruit), sesame (sesame, sesame oil), wheat (wheat starch), konjac (konjac),

Saihai orchid (primrose orchid), primrose, sajimodaka (sawaka), zazensou, sweet potato, taro, sugar cane saffron, saffron (saffron), sabonsou, sarasinosa (masuma), salvia (sage),
Sawao's bulbul (Sawaran), Shiode (beef tail vegetables), Sion (purple on), Shishido, Shiso (soba, soba), potato,
Peonies, pests (red ground), peonies (peony), scabbard (barley winter), sycamore, jujutama (river grain, river root), junsai, ginger, ginger, shobu (white iris, white iris), silane ( Shiroza), Shiroza, Shirone, Watermelon (watermelon), Sorrel (acidic model), Japanese horsetail (Qingwei), Japanese pampas grass, Stevia, Violet (violet), Hypericum perforatum, Dandelion dandelion, European corn perforated, European mint, Sekisho , Sekichik (Qui Mugi), Zeniaoi (Kinoki), Sekkoku (Ishimo),
Senega (Senega), Seri (Seri), Seribaouren (Yellow Lotus), Sengkyu (Kawakyu), Sembu (Sembly,
This medicine), mainspring, Sokuzu (Sokuzu), Soba (Soba),
Sobana,

Japanese radish, radish, rhubarb (daihuang), soybean (soybean), daikonjisou, lycopodium thyme (thyme), royal japonica (100 roots), onion,
Dandelion (Gankohide), Chigaya (Chinese radish), Chishiya (Rinchi chi), Ginseng (Ginseng), Datura thistle, Tsuchiakebi (Tsudotsuso), Tsuyukusa (Duckweed), Tsurigane Ginseng (Sasan), Tsuruishi (bitter gourd), Tsurudukami ( Crow, vine, vine carrot (sheep milk), camellia, crabgrass (curved stone), tessen (weird sen), pheasant mallow (leaf flower), psyllium, red pepper (capsicum), corn (return), corn (corn corn, Nanban hair), dokudami (jujutsu), horsetail (pirate), carrot (bamboo ginseng), tomato, tomoe-sou, triangular ginseng (red mason), troloi

Japanese yam (Yakuyaku, Reyoko), Naginata Kouju (incense demand), eggplant, nazuna (puruna), nattodai (sweet fruit), narco lily (yellow), peanut (peanut), odorant iris, scented violet, sagebrush ), Chinese chive (Nirako, Nirahaku), carrot (Horna champa, Crane squirrel), garlic (Hulhu), leek (Onion white), Nejiairime (Horushi), Neshikazura (Onionishi, Onionito), Nozami (Otogi) , Nokanzo (Nogaya grass), Noxinobu, Yarrow, Nodake (Maehu), Nobile (Nobiru),

Chickweed, basho (basho), lotus (lotus), mint (light load), adlay, hanasuge (chimbo),
Hanawarabi (shade ground warabi), hahagigi (shibushi), hahakogusa, habusou (mokanamiminami), hamasuge (kosuke), haran, hangenshaw (sanshikusa), hioogi (shadow), hikagenokazura (ishimatsuko), hikiokoshi (enmeisho) ), Hishi (Hishigusa), Daisies, Papaver rhoeas, Sunflowers (Sunflower Aoiko), Hiyakubu (Hyakubu grass), Hidorijogogo, Hirugao (Rotary flower), Hirakurisou (Comfrey), Fuki, Fukidanpopo, Fujibakama (Rancho), Fuyuoi (Aoiko Fuyu), Hexokazura, Loofah (Gourd), Safflower (Safflower), Spiraea, Benkeiiso, Henruda (Gyoha), Houkigi (Giant), Spinach, Physalis (acidic root), Hop, Hortosou ),

Maou (Maoh)), Makuwauri (urry),
Mamushigusa (Tiannan star), Mikuri (Tsubomisanryo), Mishimasaiko (Saiko), Mehajiki (Chisatsuna), Honeywood willow (Shiho), Mitsugashiwa (saliva leaf), Mitsuba, Myoga (myogaku), Murasaki (purple root), Murasaki Omoto, Murasaki Sekiburi, Mehanajiki (Masugi grass), Salix (Mizutate),
Japanese yabukarashi (encircling strawberry), Japanese yakkanzo (Kayakusa), Japanese white birch (Japanese snake ward), Japanese yabulan (Ooba barley winter), Japanese arabic cypress (Kanshu), Japanese pokeweed (land), Yamadiso, Yamanoimo (Yamayaku), Yamayuri (Yuri) ), Yukinoshita (Tiger ear grass), Reed (Ru root), Artemisia (Aiba), Rakkyo (Saihaku), Gentian (Ryubile), Roman chamomile, Wasabi (Wabi), Wasabi radish, Cotton (cottonseed), Bracken ( bracken),
Waremokou (Jiyu) and others.

Raw materials having a fungal health function include:
Kawatake mushroom (plum infestation), Kofukisaronokoshikake, Choreimaitake (Irei), Eucommia persica (Cordyceps sinensis),
There are Bukuryo (Bukuryo), Mannentake (Lingzhi), Mago Jacshi (Shiboshi) and so on.

Further, functions having a health function are classified and listed below according to the health function.

For allergic persons: DHA orbital oil,
Tea, Tencha, Yogurt Mushroom

When there is pain: turmeric (Utsukin), locust (capsicum), jellyfish, kyonin (almond jelly), chestnut, gluten peptide, pomegranate (stone), saffron, matatabi (kiten tate), green mussel (green mussel), Peach, bayberry (Yamamomo), lapacho

For those who are worried about gastrointestinal diseases: aloe vera, fennel, turmeric, seaweed, persimmon, capsaicin,
Chamomile, liquorice, licorice aloe, chitin
Chitosan, Kinkits (Kanabachi), Calendula, Kumazasa (Kumasa), Glucan, Kale, Laurel, Cocoa, Kozuishi (Kozuiko), Hawthorn, Sansho (Sansho), Sanyaku (Yakuyaku), Shisoyo (Shiyoyo), Ginger, shinkiku,
Western yarrow, sage, onion, onion, dandelion, tea, chimpanzee (skin), lactic acid bacteria, malt, barley, loquat (loquat leaf), butterbur (butterfly), blueberry, benikouzi (red malt), makomo (mamono), matatabi (tree) Tente), yogurt mushrooms, mugwort, lavender, longaniku (long-eye meat), rosemary

For those who are worried about the nutritional balance: oolong tea, silkie (crow's bone), young barley extract, calyx (sea pine), brown sugar, brown rice, wheat germ, plant enzyme extract, sesaminol, tomato, jujube, Honey, Princess Matsutake

When there is inflammation: akebi, mulberry, kobo (burdock), pomegranate (stone), sanshishi (riparian gardenia), horsetail,
Yarrow, myrrh, peach, rooibos

For those who have a cold: Karin (Kinashi), Kinkitsu (Kanabachi), Yuzu (Yuzu), Lavender

When you want to warm your body: Silkie, eel, cashew, ginger, matabi, yuzu

For those who are worried about liver disease: acerola, barley young leaf extract, oyster extract (oyster extract), nucleic acid, kukushi (Guyako), glutathione, chlorella, kale, shijimi extract, citrulline / malic acid, deep sea shark extract, spirulina , Taurine, makomo (makomo), megusurinoki (eye drops tree), yogurt mushroom, lavender, apple cider vinegar, reishi (reishi), lecithin

For people with high blood pressure: DHA orbital oil, γ-linolenic acid, avocado oil, eicosapentaenoic acid, agar,
Kikuka (chrysanthemum flower), Gyokumaish (ball beard), Kumazasa (kuma bamboo grass), black soybean, kale, brown rice, sesame (sesame), shiitake extract, vinegar, horsetail, taurine, evening primrose seed oil, dokudami, duchu, germ fermented food, Safflower (safflower), macomo (makomo), pine needle extract, rafuma tea (Rafu-macha), linoleic acid, rutin

For those who are worried about diarrhea: plums, cuckoo (kakkon), kelp, pomegranate (rips), sanyaku (sanpaku), perilla (purple leaves), honeysuckle, lactic acid bacteria, lotus, adlay, bifidobacterium, bayberry (yamamomo) ), Rose hip

For those concerned about bad breath / body odor: Kumazasa (Kumasasa), Champignon extract

For those concerned about osteoporosis: banana tea, yogurt mushroom

For those who are worried about hemorrhoids: fig, calendula

To stop bleeding: jellyfish, pomegranate (stone), white potato, horsetail, bayberry (Yamatomo), mugwort, lotus root

For those who are worried about tumors: DHA orbital oil, akebi, shark cartilage, princess matsutake, mesimakobu, yogurt mushroom

In the case of anorexia / digestion: oolong tea, kawaraketsumei (washed tea), kozuishi, shinkiku (koji),
Vinegar, dandelion, tomato (banana), garlic, malt, lavender

When you want to calm the nerve excitement: eel, oyster, saffron, sage, jujube, lotus, yakugo (yuri), lahma tea (Rafucha),

For those concerned about heart disease: β-carotene,
Kukushi (Guyuko), Cahi (Cinnamon bark), Wheat germ, Eucalyptus (Cordyceps sinensis), Docosahexenoic acid, Yogurt mushroom, Yolk oil, Rutin, Reishi (Lingzhi)

For those who are worried about kidney disease: akebi, plum, catalpa (Azusa), chlorella, watermelon, spirulina, starch rice, Eucalyptus (Cordyceps sinensis), Lafuma tea (Rafu-macha)

For those concerned about adult diseases: DHA orbital oil,
γ-linolenic acid, artichoke, eicosapentaenoic acid, cashew (Hanshu crow), black soybean, brown rice, cocoa, chondroitin sulfate, vinegar, soybean saponin, evening primrose seed,
Dokudami, docosahexaenoic acid, nuts, fermented germ foods, honey, princess matsutake, yogurt mushrooms, rafuma tea (Rabuma tea), linoleic acid,

When coughing does not stop: plantain, calyx (sea pine), karin (karin), jellyfish, kyonin (almond jelly), kinkitsu (gold citrus), ginkgo (ginko),
Kozuishi), Sanyaku (Yakuyaku), Shisoyo (Shiyo leaf),
Horsetail, western primrose, antelope (lily), butterbur (butterbur), bayberry (yamamomo), lakanka (arhat),

Person with asthma: mugwort

When sputum is involved: plantain, locust (capsicum), kyonin (almond), laurel, western elderberry,

People who are tired: Amachadul (sweet tea vine),
Ezogogi (Ezo Goka), Ousei (Yellow), Octacosanol, Kaisho (Kamatsuko), Karin (Karin),
Jellyfish, gold fox (Kanabachi), kukushi (Kyugiko), Kumazasa (Kumasa), walnut, black soybean, mulberry, brown rice, ginseng,
Ginseng, Sansou Nin (acid jujube), San yak (Yakuyaku), citrulline / malic acid, vinegar, turmeric, turmeric (daijutsu), onion, eucalyptus (Cordyceps sinensis), garlic, hampi (anti-nose), zygo (yuri) ), Loquat (loquat leaf), protein, matatabi (kiten-tate), ryugannik (long-eye meat), reishi (reishi), lotus root

For those concerned about diabetes: DHA orbital oil,
Artena, Persimmon, Kidachi aloe, Gymnema sylwester, Guava, Kumazasa (Kumasasa), Adlay, Banana tea, Maitake, Makomo (mamono), Yogurt mushroom,
Lakanka

For people with poor urine output: artichoke, akebi, ashitaba (morning leaves), oolong tea, turmeric (autumn), psyllium, catalpa (azusa), kyonin (almond jelly), gokumish (tamamai beard), mulberry, laurel tree , Shiitake mushroom extract, watermelon, horsetail, western elderberry, onion, dandelion, tea, jujube, antelope (lily), loquat (loquat leaf), bayberry (yamamomo),

When fever comes out: black soybean, mulberry, burdock, western elderberry, parsley, butterbur

When there is nausea: Shisoyo (Shiyo leaf),

For those who are worried about urinary diseases: akebi, plantain, oyster, horsetail

If you have skin problems: aloe vera, eel,
Mulberry, pomegranate, stone tea, horsetail, barley, banana tea, propolis, peach, bayberry, wild rosemary

For those concerned about obesity: α-amylase inhibitor, γ-linolenic acid, akebi, oolong tea, seaweed, capsaicin, agar, gymnema sylwester, glycinin, sesame (sesame), wheat extract, rice oil, konjac , Kelp, shiitake extract, sesaminol, soy saponin, evening primrose seed oil, banana tea, hydroxycitric acid,
Safflower, lakanka, linoleic acid, lecithin

For those who are worried about beauty: N-acetylglucosamine, acerola, avocado oil, alfalfa, nucleic acid, camillet, glutathione, cinnamon bark, wheat germ, collagen, chondroitin sulfate, plant enzyme extract, deep sea shark extract, Puer tea, protein, Benikoji (red koji), mallow extract, apple cider vinegar, rooibos tea, rose hips, royal jelly

For people with anemia: acerola, pollen, brown rice, comfrey, white potato, turtle, protein iron, placenta, prune, heme iron, mallow extract, lapacho,
Ryugannik (long-eye meat)

Persons suffering from gynecological diseases: turmeric
Eel, chamomile, jellyfish, brown rice, saffron, hawthorn (yamako), perilla (purple leaves), sage, daisies (daijutsu), placenta, safflower, rosemary

Those who continue insomnia: Amachadul (sweet tea vine),
Walnuts, laurel, Sanshishi (Gardenia), Sansounin (Satsuma-jin), Western primrose, Tissou (Dajutsu), Onion, Eucommia (Tonaka), Raffacha (Rafu-macha), Ryugannik (Long-eye meat)

Those who are troubled by constipation: Ashitaba (Asuka), Alfalfa, Aloe Vera, Isagol, Figs, Oligosaccharides, Kaishoushi (Umimatsuko), Kashu (Hanshu crow), Pollen, Kawaragetsumei (sencha), Agar, Kidachi aloe, Kyounin (almond jelly), chestnut, glucan, walnut, Ketsumeishi (Kyoko), konjac, kelp, champignon extract, dietary fiber, Bacillus natto, germ fermentation, banana tea, bifidobacterium, blueberry, prune, propolis, mate tea, peach , Yogurt mushrooms, lakanka, rubap

For those who are worried about swelling: Kawaraketsumei (sencha), Kisage (azusa), Kyonin (almond), Lafmacha (Rafu-macha)

For those worried about eyes: DHA orbital oil, β-
Carotene, Kikuka (Koji flower), Katsumeishi (Keiko), Docosahexaenoic acid, Fermented germ food, Princess matsutake, Prunes, Megurinoki (Eye drops tree), Lamprey

For aging prevention: DHA orbital oil, β
-Carotene, avocado oil, ganglioside, ginkgo biloba (ginkgo biloba), sesame (sesame), sesaminol, dokudami, fermented germ food, honey, princess matsutake, mallow extract

Other functions: akebi, turmeric (Utsukin),
Fur Seal, Persimmon, Cuckoo, Pumpkin, Licorice, Liquorice, Chitin Oligosaccharide, Chitin Chitosan, Goldfish (Kanabachi), Glucosamine, Black Soybean, Burdock, Burdock, Pomegranate, Sanyaku, Plant enzyme extract, seahorse, dandelion, tea, tomato, Bacillus natto, narco lily, garlic, bayberry (Yamatomo), lotus root

[0084]

Embodiment (First Embodiment)

FIG. 2 shows a method for producing a brewed liquor according to the first embodiment of the present invention.

[0086] At least one of ginseng leaves, kuzuha, lotus leaves, Yamakoko leaves, Tochuyoha, Kayoko, Yamakoko, Enju honey, and Puer tea are cut into small pieces and put into 250 liters of water (S1 in the figure). Similar)). Next, the water into which the Chinese medicine material has been introduced is boiled and appropriately stirred while being held for a predetermined time (S2). Thereby, the active ingredient of the raw material having the health function is eluted into water and extracted. Next, the extract was passed through a filter cloth to remove the residue of the raw material having the health function, thereby obtaining a clean extract (S3).

Prior to or simultaneously with the step of extracting the above-mentioned extract, or after finishing, the operation of preparing the brewing liquor material is performed as follows.

That is, 32 kg of powdered rice and 30 kg of barley
g into 300 liters of water (S6).
This was heated with stirring and heated at 30 ° C. for 10 minutes.
The mixture was maintained at 55 ° C. for 30 minutes and at 85 ° C. for 15 minutes to cause a gelatinization reaction to obtain a gelatinized liquid (S7).

Next, the gelatinizing solution was cooled to 35 ° C. (S
8) Then, 30 kg of malt previously immersed in water is put into this gelatinization liquid (S9). Then, the gelatinized solution was gradually heated to a temperature of 42 ° C for 25 minutes, 50 ° C for 45 minutes, and 62 ° C for 2 minutes.
5 minutes, 68 ° C for 30 minutes, 72 ° C for 20 minutes, 78 ° C
For 10 minutes to cause a saccharification reaction (S10).
Then, this solution was filtered to remove the residue, and a clean saccharified solution was obtained (S11).

Next, 32 kg of starch syrup was added to the saccharified solution, and 1.25 Kl of water was further added (S1).
2) Boil for 90 minutes (S13). While boiling, 2.1 kg of hops were added (S14), and boiling was continued (S15).

Next, after the boiling was completed, the residue was filtered through a whirlpool filter plate to remove residues such as hops, and a filtrate (mash) was obtained (S16).

The filtrate thus obtained was water-cooled to 7 ° C. (S17). The previously activated yeast was put into the filtrate (S18), and fermented at a predetermined temperature for about 7 days (S19). After the fermentation is completed, the extract of the raw material having the health function generated as described above is added (S2).
0), and aged for 24 days while further lowering the temperature to about 2 ° C (S21).

As a result of the aging, the inherent odor and taste of the brewed liquor are not impaired by the peculiar smell of the raw material having the health function, and the scent and taste of the active ingredient of the material are different from those of the brewed liquor. A balanced brew was obtained.

The above-mentioned raw material may be used to extract an active ingredient with alcohol and to be mixed in a step between fermentation and brewing as in the embodiment described later.

(Second Embodiment)

FIG. 3 shows a method for producing a brewed liquor according to the second embodiment of the present invention.

[0097] Ginseng, yellow ginseng, jujube, mountain medicine, wolfberry,
At least one of royal jelly, black azuki bean and lily is finely cut and put into 250 liters of water (S3
0). The water is appropriately stirred while being boiled and held for a predetermined time (S31). Thereby, the active ingredient of the raw material having the health function is eluted into water and extracted. Next, the extract of the raw material having the health function was removed through a filter cloth to remove the residue of the material having the health function to obtain a clean extract (S32).

Prior to or concurrently with the step of extracting the above-mentioned extract, or after finishing, the operation of preparing the raw material for brewing sake is performed as follows.

Water was added to 200 kg of a concentrate (malt extract) obtained by saccharifying and concentrating malt in advance, and 1.25 was added.
Make up to kiloliters (S34) and boil for 90 minutes (S3
5). While boiling, 1.9 Kg of hops were added (S36). Further, at the latter stage of the boiling process, for example, 75 minutes after the start of boiling, the extract of the raw material having the health function generated as described above was added (S37), and the boiling was continued (S38).

Next, when the boiling was completed, the residue was filtered through a whirlpool filter plate to remove residues such as hops, and a filtrate (mash) was obtained (S39).

The filtrate thus obtained was water-cooled to 17 ° C. (S40). The previously activated yeast was put into the filtrate (S41), and fermented at a predetermined temperature for about 5 days (S42). Aging was continued for 24 days while further lowering the temperature to about 2 ° C (S43).

The extract of the material having a health function used in this example contains some sugar, and this sugar is alcohol-decomposed by yeast. And as a result of aging,
A brew that balances the original aroma and taste of the brewed liquor with the inherent aroma and taste of the brewed liquor not being impaired by the unique smell of the brewed liquor having the health function. Sake was obtained.

Among the above-mentioned raw materials, mountain medicine and black soybean may be mixed in the saccharification step. In this case, other materials may be extracted by another method and mixed in any step. . Further, it is preferable that the royal jelly is mixed in the step of bottling fermented liquor as a product.

(Third Embodiment)

FIG. 4 shows a method for producing a brewed liquor according to the third embodiment of the present invention.

At least one of Korean ginseng leaves, kuzuha, lotus leaves, Yamashiko leaves, Tonaka leaves, Akiko, Yamashiko, Enju honey, and Puer tea is cut into small pieces (S50) and put into an alcohol solution (S51). The use of the alcohol solution is for performing effective and appropriate extraction of the active ingredient according to the characteristics of the raw material having the health function. Next, the alcohol solution is appropriately heated to a predetermined temperature, stirred appropriately, and held for a predetermined time (S52). Thereby, the active ingredient of the raw material having the health function is eluted and extracted into the alcohol solution. Next, the residue extracted from the alcohol-extracted extract was passed through a filter cloth to remove materials having a health function, thereby obtaining a clean extract (S53). By distilling this extract, alcohol was removed to obtain a powdery or slurry-like extract (S54).

Prior to or concurrently with the step of extracting the above-mentioned extract, or after the end, the operation of preparing the raw materials for brewing sake is performed as follows.

230 kg of malt is put into 700 liters of water (S55). The extract extracted from the material having the health function is added to the water (S56).
The temperature of the water was gradually increased while stirring, and the water was heated at 42 ° C. for 25 minutes.
The saccharification reaction was carried out by maintaining at 50 ° C. for 45 minutes, at 62 ° C. for 25 minutes, at 68 ° C. for 30 minutes, at 72 ° C. for 20 minutes, and at 78 ° C. for 10 minutes (S57). Then, this solution was filtered to remove the residue, and a clean saccharified solution was obtained (S5).
8).

Next, water was added to the saccharified solution to prepare a saccharified solution.
Make up to 5 kiloliters (S59) and boil for 90 minutes (S
60). While boiling, 2.1 kg of hops were added (S61), and boiling was continued (S62).

Next, when the boiling is completed, the residue is filtered through a whirlpool filter plate to remove residues such as hops.
A filtrate (mash) was obtained (S63).

The thus obtained filtrate was water-cooled to 7 ° C. (S64). The previously activated yeast was put into the filtrate (S65), and fermented at a predetermined temperature for about 7 days (S66). While lowering the temperature to about 2 ° C,
Aged 24 days (S67).

As a result of the aging, the original odor and taste of the brewed liquor are not impaired by the peculiar smell of the raw material having the health function, and the fragrance and taste of the active ingredient of the raw material having the health function are not changed.
A brewed liquor balanced with the original aroma and taste of the brewed liquor was obtained.

[0113]

As described above, according to the method for producing a brewed liquor of the present invention, a raw material having a health function (for example,
It is possible to obtain a brewed liquor having an excellent health effect of an active ingredient of a Chinese herbal material, and also to obtain a brewed liquor having a well-balanced taste and flavor. .

According to the brewed liquor of the present invention, it is possible to obtain an excellent health effect by an active ingredient of a raw material having a health function (for example, a Kampo material).

Instead of mixing the extracted extract as in the present embodiment, the raw material itself may be mixed with the raw material of fermented liquor and the process may be shifted to a subsequent step.

[Brief description of the drawings]

FIG. 1 is a diagram showing a method for producing brewed liquor according to an embodiment of the present invention.

FIG. 2 is a diagram showing a method for producing a brewed liquor according to the first embodiment of the present invention.

FIG. 3 is a diagram illustrating a method for producing a brewed liquor according to a second embodiment of the present invention.

FIG. 4 is a diagram illustrating a method for producing a brewed liquor according to a third embodiment of the present invention.

[Explanation of symbols]

A Extraction process (Step 2, Step 31, Step 5)
2)

 ──────────────────────────────────────────────────続 き Continued on the front page F-term (reference) 4B015 AG02 AG03 AG05 AG06 AG08 AG09 AG12 AG17 LG02 LH01 LH05 LH07

Claims (7)

[Claims] 1. A method for producing a brewed liquor using malt as a main raw material, comprising an extraction step of extracting an active ingredient from a raw material having a health function to obtain an extract. Production method. 2. The method according to claim 1, wherein the extracting step is performed by at least one of alcohol extraction and boiling. 3. A mixing step of mixing an extract extracted from the raw material having the health function in any one of the manufacturing steps from mixing the raw materials to filling the brewed sake as a product into a container. The method for producing a brewed liquor according to claim 1 or 2, wherein 4. A brewed liquor produced by using an extract extracted from a raw material having a health function as a part of the raw material. 5. A brewed liquor produced by the production method according to claim 1. 6. The brewed liquor according to claim 4, wherein the raw material having the health function is a raw material that does not correspond to a pharmaceutical. 7. The raw material having the health function includes ginseng, lotus, tochu, yoshiko, yamako, enju honey, puar tea, yellow giant, large jujube, royal jelly, black azuki bean,
Yuri, prolonged life grass, mint, perilla, ginger, aloe, cinnamon, longan meat, oats, buckwheat, agarisk, cordyceps, reishi, licorice, chrysanthemum, doburiyo, toki, ground yellow, mung bean, fenka, rafuma, safflower , 37 ginseng, Arkanka, Kumasa, apricot, Wazanshuyu, hydrangea,
Ginkgo, Gokahide, Chenhide, Persimmon, Huangbai, Gugi, Chestnut, Mulberry, Laurel, Utsukin, Jibushi, King melon, Gold and silver flower, Sophora, Horseshoe, Herbal medicine,
Bakumon winter, anti-seaweed, summer hay, Ganko-hide, Yokui, horny sheep kaku, sanshuyu, walnut, pheasant crow, jujube, chin, orange peel, duckweed grass,
Saffron, this medicine, Jiyu, Xiaolian forsythia, yellow lotus, virgin, kudzu, mugwort, kashiwa, corn, Japanese cucumber, stone, tree pirates, bitter tree, white iris,
Shirayo, Akane, Shiratsuji, Tenmon Fuyu, Dwarf Zui, Yellow Sperm, Sansho, Sakura,
At least one of ginkgo, pejiji, hanji lotus, peony skin, peach, peony, dragon bile, beef knee, fenka, zawaka, gomiko, azusa, ume, seeds, roots, stems, leaves, flowers, skins, etc. The brewed liquor according to claim 4 or 5, wherein any part is used as a raw material.