JP2009005607A - Pueraria lobata liquor and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Pueraria lobata liquor containing various functional ingredients, including isoflavonoids in the above-ground parts of Pueraria lobata, and having any of various colors, mellow flavor and smooth taste, and to provide a method for producing the same. <P>SOLUTION: The Pueraria lobata liquor is obtained by soaking Pueraria lobata stems and/or leaves in alcohol (alcohol for brewing use, that is, Japanese spirits Shochu or Sake) and containing the functional ingredients of the Pueraria lobata stems and/or leaves. Thus, this liquor is a Pueraria lobata stem liquor or Pueraria lobata leaf liquor or a blend thereof, containing the various functional ingredients of Pueraria lobata's above-ground parts and having proper color, flavor and taste. A method for producing the Pueraria lobata liquor is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a kuzu liqueur containing functional components of kudzu stalks and / or kudzu leaves obtained by using the above-ground parts (particularly stems and leaves) of kuzu (Pueraria lobata), and a method for producing the same.

  Kudzu (Pueraria lobata) is a vine plant widely distributed throughout Japan and from east to southeast Asia, and has been useful and useful throughout the plant. In particular, the root (kudzu) contains a large amount of starch to produce kuzu starch (kuzu powder), and kuzu powder is used as a material for sweets such as kuzukiri and kuzumochi. On the other hand, it is also used as a crude drug. In other words, the Chinese herbal medicine “Kakkonto” is a medicine whose main ingredient is “Kakkon”, but “Kakkon” is a dry skin that peels off the roots. In addition to these symptoms, neuralgia, conjunctivitis, colonic catarrh, etc. are variously raised. Recently, osteoporosis prevention / treatment effects by isoflavonoids of the kudzu root component have been reported (Patent Document 1, Non-Patent Document 1).

  Although there is a description that the stem was used for food during famine (Non-patent Document 2), the stem fiber is very strong, and the wooded stem is used as a rope instead. Or it is used as a material when making folk tools. On the other hand, recently, perennial stems of kudzu contain many isoflavonoids, and the osteoporosis therapeutic effect of the extract has been reported (Patent Document 2). Furthermore, puerarin, which is the main component, has many functions such as blood glucose lowering action (Non-patent Document 3), liver fibrosis recovery action by alcohol or the like (Non-Patent Document 4), and alcohol dependence improving action (Patent Document 3). Sex has been reported.

  The leaves are rich in chlorophyll together with various vitamins and minerals and are said to be effective in improving anemia and the like, and angiotensin conversion function inhibitory action has been reported (Patent Document 4). It is also used for human consumption by boiled and fried. Furthermore, the leaf contains a lot of high-quality plant protein, and is used as a livestock feed and also as a raw material for plant dyeing. More recently, a patent application related to tea rich in isoflavonoids using kuzu leaves has been published (Patent Document 5).

  Blossoms have a unique aroma that blooms in tufts from summer to autumn and has a unique fragrance. However, it is said that edible vinegar is used as a hangover specific medicine when dried and decocted (Patent Document 6). , 7, 8). Recently, many patent applications relating to numerous effects and usages relating to Kuzuka have been published (Patent Documents 9, 10, 11, etc.).

  On the other hand, Kuzuka's liqueur is manufactured personally and published on the Internet, but the details are unknown. Furthermore, there is also a disclosure of an alcoholic beverage containing a processed kuzuhana product (Patent Document 9).

JP 2003-95971 A International Publication No. 2005/105125 Pamphlet US Pat. No. 5,783,189 Japanese Patent Publication No. 7-100016 JP 2005-143367 A JP-A 64-68318 Japanese Patent Publication No. 8-32632 Japanese Patent No. 3454718 JP 2006-131610 A JP 2006-249071 A JP 2006-265238 A Metabolism, 54, 1536-41, 2005 Tanaka's Cycle Diablo of EDITABLE PLANTS of the World, 602, 1976 Journal of Agricultural and Food Chemistry (J. Agric. Food Chem.), 53, 8760-8767, 2005 The Journal of Neutral Biochemistry (J. Nutr. Biochem.), 17, 485-91, 2006

    In this way, each part of the above-ground part of kudzu contains various functional components, particularly functional components related to alcohol metabolism, but especially kudzu stems and kudzu leaves have an adverse effect on other plants. It was seen only as a baffle that gave rise to the liqueur, and the production of the liqueur has not been studied.

  It is an object of the present invention to provide a stalk liqueur, a scum liqueur, and a method for producing the stalk liqueur using the above-ground parts of the scum, particularly stems and leaves, each containing functional components. Furthermore, it is providing the kuzu liqueur which has various functional components and flavors which are obtained by blending various liqueurs of the above-ground kuzu flowers including the kuzu flower liqueur in various proportions, and a method for producing the same.

  When the present inventors actually manufactured liqueur by dipping stalks and leaves into alcohols such as brewing alcohol, bitterness due to elution of isoflavonoids as functional components, coloring of the immersion liquid, and As a result of various investigations, it was surprisingly possible to produce a kuzu liqueur that contains functional components of kudzu stems and kudzu leaves and has an excellent flavor. Completed the invention.

That is, the present invention
(1) A kuzu liqueur produced by dipping a kudzu stem and / or a kudzu leaf in alcohols;
(2) Kuzu liqueur according to (1), wherein the alcohol is brewing alcohol, shochu or sake;
(3) In the dark, the alcohol concentration of the alcohol is 15 to 50 degrees, and the stalk and / or the scum leaf is used in an amount of 5 to 30% (W / V) with respect to the alcohol. (1) or (2) Kuzu liqueur characterized by being immersed for 7 days or more at a temperature of 15 to 30 ° C;
(4) A wrinkle liqueur according to (1) to (3), wherein the saccharide is immersed in an amount of 5 to 15% (W / V) added to the alcohol;
(5) A kuzu liqueur according to (1), which contains a functional component of a kudzu stalk;
(6) The kuzu liqueur according to (5), wherein the functional component of the kudzu stalk is an isoflavonoid;
(7) A kuzu liqueur according to (1), which contains a functional component of kudzu leaves;
(8) The kuzu liqueur according to (7), wherein the functional components of the kudzu leaves are chlorophyll and isoflavonoids;
(9) Kuzu liqueur according to (1), wherein a liqueur obtained by immersing a Kuzu flower in the alcohol is mixed;
(10) A method for producing kuzu liqueur, comprising dipping a kudzu stem and / or a kudzu leaf in alcohols;
(11) The method for producing kuzu liqueur according to (10), wherein the alcohol is brewing alcohol, shochu or sake.
(12) The dipping is performed in the dark using an alcohol concentration of 15 to 50 ° C., and using 5 to 30% amount (W / V) of stalks and / or scum leaves with respect to the alcohols. (10) or (11) the method for producing a kuzu liqueur according to (10), wherein the immersion is performed for 7 days or more at a temperature of 10 to 30 ° C
(13) The method for producing kuzu liqueur according to (10) to (12), wherein the saccharide is immersed in an amount of 5 to 15% (W / V) added to the alcohol;
Etc.

  According to the present invention, in addition to various colors, abundant fragrance and mellow taste, a kuzu liqueur containing many functional ingredients such as isoflavonoid effective for osteoporosis and alcohol metabolism, chlorophyll effective for anemia, etc. is produced. It is possible.

  Hereinafter, the present invention will be described in detail. The “waste stalk” used in the present invention may be a blue vine-like stalk (annual stem) that can be collected from May to October, or may be a woody stem (perennial stalk) that has been aged more than once. Good, but perennial stems have a higher isoflavone content. The perennial stem is harvested, washed with water, dried, cut into 2 to 10 cm, and then immersed in alcohol. On the other hand, the blue vine-like stem is similarly washed with water, dried, cut into a length of 2 to 10 cm, and then immersed in alcohol.

  The leaves of the waste used in the present invention are not limited to the season, but leaves from around June to September are preferred. For example, the harvested waste leaves are washed with water to remove adhering water, then cut into 3 to 10 cm square as necessary, and immersed in alcohols.

  In the present invention, the waste flower used for the production of the waste flower liqueur for blending the waste leaf liqueur and / or the waste stem liqueur is a flower part of a waste plant, and is a waste flower collected at any flowering stage. Although it is good, it is preferable that it is a waste flower collected at the stage of the bud before fully opening. The harvested waste flowers are immersed in alcohols after washing and drying, for example.

  Examples of the drying method used in the present invention include natural drying, blow drying, warm air drying, and freeze drying.

  The alcohols used in the present invention are not particularly limited as long as they are alcoholic beverages, but distilled spirits such as shochu, whiskey and vodka, brewed sakes such as sake, old sake, and brewing alcohols are used. Preferably brewing alcohol, shochu or sake is used. The alcohol concentration is not particularly limited, but when immersed for several days or more, alcohol of 15 to 50 degrees is usually used, but preferably 25 to 35 degrees. On the other hand, after immersing the above-ground part with high-concentration alcohol and extracting the functional component, it may be diluted with water to obtain a liqueur having an appropriate alcohol content.

  The conditions for immersing the above-ground part (stems and leaves) in alcohol are not particularly specified, but 5-30% (W / V), preferably 5-20%, of the stalks and leaves with respect to the alcohols. Amount (W / V) is used. The place to be immersed is preferably a dark place in order to prevent alteration of aroma components, functional components and the like. The immersion temperature is 10 to 30 ° C., preferably 15 to 25 ° C., and the immersion period depends on the alcohol content of the alcohol, but when the alcohol content is 15 to 50 ° C., the immersion is performed for 7 days or more, preferably 1 to 6 months. .

  In the case of the immersion, a saccharide may be added in an amount of 5 to 15% (W / V) with respect to the alcohol. Examples of sugars used include sugar, fructose, glucose, and molasses.

  Under the above immersion conditions, after immersing the stalks and / or leaves in alcohols, particularly 20-40 degree alcohols, the stalks, leaves and cages are removed by filtration. Colored scarlet stalk liqueurs, scum leaf liqueurs, and stalk and leaf mixed liqueurs are obtained.

  The functional component derived from kudzu stem is not particularly limited, but isoflavonoid is the main component, and in particular, the isoflavonoid derived from kudzu stem includes puerarin, daidzin, glycitin, genicitine, malonyl daidzin, malonyl glycitin, malonyl. Genicitin, acetyldaidine, acetylgenicitin, acetylglycitin, daidzein, glycein, genistein, formononetin and the like can be mentioned.

  Examples of functional components derived from kuzu leaves include, but are not limited to, isoflavonoids such as chlorophyll, daidzin, genicitin and their aglycones, and vitamin C.

  The obtained stalk liqueur, stalk leaf liqueur, and stalk and leaf mixed liqueur are adjusted with water, alcohol for brewing or sake as needed, or scented flower liqueur manufactured from Suzu flowers. It is used by blending as appropriate.

  The kuzu liqueur thus obtained is commercialized as necessary by adding acidulants such as citric acid, oligosaccharides, and fragrances as flavoring agents.

  Hereinafter, the present invention will be described based on examples. The present invention is not limited in any way by the following examples, and it goes without saying that the present invention can be implemented with ordinary changes in the technical field to which the present invention belongs.

Example 1 Production of kudu leaf liqueur Kuzu leaf was collected in September, washed with water, wiped lightly, 10 g of it was put into a glass bottle, poured with 200 ml of brewing alcohol with 30% alcohol concentration, and kept in a cool dark place for 6 months. At all times. Meanwhile, after 1 month and 3 months, sampling was performed and the content of isoflavonoids was measured. Six months later, a precipitate such as ORI was filtered using a filter paper, and a golden liqueur was obtained. The obtained liqueur had a scent of young leaves and had a refreshing flavor and was good.

Example 2 Production of Scrap Leaf Liqueur In Example 1, the same treatment was performed except that 10 g of sucrose was added during immersion.
The obtained liqueur had the same fragrance and color as in Example 1 due to the coexistence of sugar, and had a sweet taste and good taste.

Example 3 Manufacture of kuzu stalk liqueur After harvesting kuzu perennial stalks in November, they were washed with water, then naturally dried to about 10% moisture, cut into about 3 to 5 cm length, 10 g of that was put in a glass bottle, 30 200 ml of alcohol for brewing with a concentration of% alcohol was poured, and the mixture was allowed to stand for 6 months in a cool and dark place for the whole period. Meanwhile, after 1 month and 3 months, sampling was performed and the content of isoflavonoids was measured. Six months later, sediment such as ORI was filtered using a filter paper, and an amber liqueur was obtained. The obtained liqueur had a flavor close to that of medicinal liquor, but was good with no bitterness, astringency and other unpleasant tastes.

Example 4 Manufacture of stalk liqueur In Example 3, it processed similarly except adding 10g of sucrose in the case of immersion.
The obtained liqueur had the same fragrance and color as in Example 3 due to the coexistence of sugar, and had a sweet and mellow flavor.

Example 5 Production of Kudzu Stalk Liqueur A freshly harvested Kudzu stem was collected in September, then lightly wiped and cut into lengths of about 3 to 5 cm, 10 g of which was placed in a glass bottle, and 30% alcohol concentration 200 ml of brewing alcohol was poured and allowed to stand for 6 months in a cool dark place for the whole period. Meanwhile, after 1 month and 3 months, sampling was performed and the content of isoflavonoids was measured. Six months later, a precipitate such as ORI was filtered through a filter paper, and a light amber liqueur was obtained. The obtained liqueur had a flavor close to that of medicinal liquor, but was good with no bitterness, astringency and other unpleasant tastes.

Example 6 Manufacture of stalk liqueur In Example 5, it processed similarly except adding 10g of sucrose in the case of immersion.
The obtained liqueur had the same fragrance and color as in Example 5 due to the coexistence of sugar, and had a sweet and mellow flavor.

Example 7 Data of isoflavonoid content in kuzu liqueur Table 1 shows the results of measuring the isoflavone content of kuzu liqueur (6 months immersion) obtained in Examples 1 to 6 by high performance liquid chromatography (HPLC).

ＨＰＬＣの分析条件：
カラム：Ｗａｔｅｒｓ社 ＳｙｍｍｅｔｒｙＣ１８ ３．５μｍ（２．１×１５０ｍ
ｍ）
溶離液：Ａ：０．１％ギ酸入アセトニトリル１０％溶液
Ｂ：０．１％ギ酸入アセトニトリル３５％溶液
カラム温度：４０℃
流速：０．２５ｍｌ／ｍｉｎ
検出器：ＵＶ検出器

HPLC analysis conditions:
Column: Waters Symmetry C18 3.5 μm (2.1 × 150 m
m)
Eluent: A: 10% acetonitrile solution with 0.1% formic acid
B: 0.1% formic acid-containing acetonitrile 35% solution Column temperature: 40 ° C
Flow rate: 0.25 ml / min
Detector: UV detector

Example 8 Soaking period and isoflavonoid content data of kudzu stem liqueur Table 2 shows the results of measuring the isoflavonoid content of the soaking period of 1, 3 and 6 months in Example 3 by HPLC.

Example 9 Taste test results of various types of kuzu liqueurs Various types of kuzu liqueurs were able to exert their respective characteristics in color, aroma, taste, etc., depending on the site used and the immersion conditions. The spread of the taste was recognized either alone or by blending perennial stem and leaf liqueur. In the taste test, evaluation was particularly high for liqueurs of leaves and perennial stems.

  The above-ground part of Kudzu is said to be a nuisance plant and has been exterminated. Therefore, it is meaningful to use the part that was waste and process it into a liqueur.

  According to the present invention, it is possible to provide a liqueur containing a large amount of a physiologically active substance contained in each part of the above-ground part of the waste in addition to a rich fragrance and a mild taste.

Claims (13)

  A kuzu liqueur produced by dipping a kudzu stem and / or a kudzu leaf in alcohols.   The kuzu liqueur according to claim 1, wherein the alcohol is brewing alcohol, shochu or sake.   The immersion has an alcohol concentration of 15 to 50 degrees, and 5 to 30% amount (W / V) of stalks and / or slag leaves with respect to the alcohol, and the temperature is 15 in the dark. It is immersed at -30 degreeC for 7 days or more, The kuzu liqueur of Claim 1 or 2 characterized by the above-mentioned.   4. A kuzu liqueur according to claim 1, wherein the saccharide is dipped in an amount of 5 to 15% (W / V) added to the alcohol.   The functional ingredient of the stalk stalk contains the stalk liqueur according to claim 1.   The kuzu liqueur according to claim 5, wherein the functional component of the kudzu stalk is an isoflavonoid.   2. A kuzu liqueur according to claim 1, comprising a functional component of kudzu leaves.   The kuzu liqueur according to claim 7, wherein the functional components of the kudzu leaves are chlorophyll and isoflavonoids.   The liqueur obtained by immersing the flower in the alcohol is mixed.   A method for producing a kuzu liqueur, comprising dipping a kudzu stem and / or a kudzu leaf in alcohol.   The method for producing kuzu liqueur according to claim 10, wherein the alcohol is brewing alcohol, shochu or sake.   The immersion has an alcohol concentration of 15 to 50 degrees in alcohol, 5 to 30% amount (W / V) of stalks and / or trash leaves with respect to the alcohol, and a temperature of 10 in the dark. The method for producing kuzu liqueur according to claim 10 or 11, which is immersed for 7 days or more at -30 ° C. 13. The method for producing kuzu liqueur according to claim 10, wherein the saccharide is dipped in an amount of 5 to 15% (W / V) added to the alcohol.