JP2009142162A - Beverage obtained by immersing food in distilled liquor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems wherein a concrete management method or the like is not described in a conventional technique for producing a Shochu (Japanese distilled spirit) in which Allium macrostemon is immersed and which is drunk as a healthy liquor and a Chinese medicine by only immersing about ten kinds of foods in the Shochu. <P>SOLUTION: The beverage obtained by immersing foods in a distilled liquor is obtained by immersing one kind of food (except liquid food such as juice) having a mineral index (ratio of iron to zinc by weight) of 1 to 3 from a food composition table in an amount corresponding to 1 to 100 wt.% of distilled liquor used, in the distilled liquor. The immersing days are determined by the electrical resistance of the distilled liquor in which the food is immersed. The iron and the zinc are extracted from the food during the immersing period. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a beverage obtained by immersing food in distilled liquor. More specifically, the present invention relates to a method for producing a beverage in which iron and zinc, which are micronutrients essential for maintaining human life, are extracted from food.

In order to maintain health, shochu, which has been drunk with wild boar that has been drunk, is made simply by soaking the bulb and root of the wild boar for about half a month.

Umeshu, which has been drunk as a healthy liquor, is made simply by immersing 500 g of ume and 500 g of icing sugar in 720 ml of authentic shochu and storing it in a cool and dark place with little temperature difference for about six months.

The following non-patent documents can be cited as known techniques related to the present invention.
Izawa, Masato, Sakai, Sawako, Shimizu, Daisuke, Nagashio, Nobu, Fukatsu, “Wild Vegetables and Herbs Handbook” House Light, April 1977 Appendix, page 154 Sumi Hiroyuki “Shochu Health Law” Jitsugyo no Nihon-sha, February 26, 2004, pages 45-51

As mentioned above, shochu made with conventional techniques and soy sauce made with pickled ume etc. is only used for shochu.

There are about 10 kinds of foods soaked in shochu, in addition to samurai and ome.

The amount of the wild boar that is soaked in shochu is not clear.

The present invention has been made in view of the foregoing points, and its object has been demonstrated in the prior art by using a variety of foods and various types of distilled liquors, which everyone prefers and drinks in small amounts every day. In addition to the health maintenance effect that exists, it is to provide a drink that is effective for hair growth, skin beautification and health promotion.

As a result of various experiments and various technical searches, the present invention has found the following method and solved the above-described problems.

The mineral index is calculated from the analysis value of the food composition table. Among the foods having a mineral index of 1 to 3, one kind of food excluding liquid food such as fruit juice is placed in a glass container in an amount corresponding to 1 to 100% by weight of distilled liquor. Pour distilled liquor and soak. Seal the container and store in a dark place at room temperature. The number of days of immersion is determined by the electric resistance value of the distilled liquor. Specifically, it is assumed that the electrical resistance value is lower than 5-8 kΩ. Pickled food is taken out at this point.

The present invention can be produced by immersing various foods (except liquid foods such as fruit juice) having a mineral index in the range of 1 to 3 in various distilled liquors. In addition, the period during which the food is soaked and stored can be adjusted in relation to the iron content of the food and the amount to be soaked.

By continuing to drink 5 to 30 g of the beverage produced in the present invention every day, in addition to the health maintenance effect demonstrated in the prior art, effects such as hair growth / skin and prevention of lifestyle-related diseases can be greatly expected.

Specific examples of effects include a 70-year-old man who has been drinking shochu soaked with wild boar, bonito, soybeans, and soy beans for 3.5 years. Increase, etc.), health promotion (3.5 years of medical expenses are zero except for dentistry).
In the case of a 63-year-old woman who has been drinking the shochu for 2.5 years, the hair growth effect (increased body hair, etc.) and health promotion (2.5 years of medical expenses are zero).
For 65-year-old men and 50-year-old men who have been drinking shochu soaked with wild boar for 2 years, hair growth effect (increased hair etc.), for 74-year-old women who have been drinking only 0.5 years, hair growth effect ( Increased body hair)

The mineral index used in the present invention was defined as the weight ratio of the iron content (mg) and the zinc content (mg) in 100 g of edible portion of food (abbreviated as food).

In the experiment relating to the present invention, the method for quantitatively analyzing the iron and zinc contained in the shochu is optimal for the quality evaluation of the shochu. However, this method is costly and time consuming. As a simple method, paying attention to the principle that a potential difference occurs between two types of metals with different ionization tendencies in the electrolyte, an evaluation method based on electrical resistance is adopted. did. The electrical resistance value was measured using a tester (SANWAJP-12D).

The technical background which specified the mineral index of the food to pickle in the range of 1-3 in this invention.
In an experiment to immerse foods with different mineral indexes in shochu and evaluate the quality change of shochu, there is a correlation between the reduction rate of the electric resistance value of shochu and the mineral index, and the mineral index has a maximum value near 2 I found out to show. Furthermore, in various experiments, it was confirmed that there is a correlation between the mineral index, the generated potential difference, and the filtration time. Based on these experimental results, the mineral index of the food to be picked was specified in the range of 1-3.

Experiment 1. Digest version 5 revisions 4 foods were selected from the 996 foods listed in the food composition table (abbreviated as food composition table, the same shall apply hereinafter) and 426 foods with mineral indexes 1 to 3. Using a glass container, each one food was soaked in 200 ml of shochu for 14 days, and the electric resistance value of the shochu was measured.
(Material used and amount used)
Shochu = barley shochu Alcohol 25 degrees Commercial product 200ml x 4
Wild bulb (raw) bulbs and roots = 20 g, mineral index = 2.6 (2.6 mg / 1.0 mg), edamame (raw) = 20 g, mineral index = 1. 93 (2.7 mg / 1.4 mg), cultivated in a field not using herbicides, soya beans (raw) = 20 g, mineral index = 1.64 (2.3 mg / 1.4 mg), field not using herbicides Cultivated in bonito = 9 g, mineral index = 1.96 (5.5 mg / 2.8 mg), commercial product with 3 g of pack

FIG. 1 shows the relationship between the electrical resistance of shochu soaked with food and the number of days of immersion. Since the electrical resistance value changes every day after the immersion, the electric resistance value is shown as a tendency based on the measurement values on the 7th and 14th days.
Based on the experimental results, the rate of decrease in electrical resistance value is calculated as follows: green soybean = 1.57 kΩ / day, bonito = 1.50 kΩ / day, broad bean = 1.36 kΩ / day, wild rice = 1.25 kΩ / day. became.
Moreover, when the iron concentration in the shochu containing the food is calculated, they are edamame = 2.7 wtppm, bonito = 2.5 wtppm, broad beans = 2.3 wtppm, and wild rice = 2.6 wtppm.

From the results of Experiment 1, when the electric resistance value of the shochu soaked in the food is the same value and the iron concentration in the shochu soaked in the food is almost the same value, there is a correlation between the decrease rate of the electric resistance value and the mineral index. There is a relationship. Moreover, it has been found that the mineral index becomes a maximum value in the vicinity of 2.
This relationship was considered to be a phenomenon in which the presence of iron and zinc among the inorganic substances contained in food was greatly involved.

Experiment 2. An experiment was conducted in which iron and zinc pieces were soaked in shochu and saline, and the potential difference generated was measured. Specifically, using a glass container, 2 g of iron pieces and five types of zinc pieces corresponding to the mineral index (2 g when the mineral index is 1, 1.4 is 1.43 g, 2 is 1 g, 2. 6 was 0.77 g, and 3 was 0.67 g) for 10 days in 150 ml of shochu and 150 ml of saline.
(Materials used)
Shochu = barley shochu Alcohol 25 degrees Commercial product 150ml x 5
Salt water = Commercial salt is dissolved in tap water. 150ml x 5 with salt concentration adjusted to 0.9wt% (same salinity as physiological saline)
Iron piece = No. 8 line Commercial item Zinc piece = Plating wire Commercial item

FIG. 2 shows the result of Experiment 2. When iron pieces and zinc pieces are soaked in shochu and salt solution, the potential difference generated between the two metals increases in the range where the mineral index is 1 or more and less than 2, and becomes the maximum value at 2 and ranges from 2 to 3 It decreased. Further, it was found that the potential difference in the shochu and the saline solution after 10 days of immersion had the same tendency in relation to the mineral index and was correlated with the mineral index.

Experiment 3. The iron concentration in the above-mentioned Experiment 2 in shochu and saline is 13333 ppm by weight. The iron concentration in saline is 500 ppm by weight (Iron is contained in the body of an adult 3-4 g, of which about 70% is present in the blood. The value calculated from the fact that the blood is one-third of the body weight. ) As an experiment to measure the generated potential difference.
Specifically, using a glass container, 0.5 g of iron pieces and five types of zinc pieces corresponding to the mineral index (0.5 g when the mineral index is 1, 1.4 is 0.36 g, 2 is 0.25 g, 2.6 is 0.19 g, and 3 is 0.17 g) in 1000 ml of saline for 10 days.

FIG. 2 shows the results of Experiment 3. The potential difference generated between the two metals in the saline and the potential difference in the saline 10 days after the immersion were the same as those in Experiment 2 in relation to the mineral index. In this experiment, it was confirmed that the mineral index found in Experiment 2 and the potential difference are correlated.

FIG. 3 shows the results of an experiment in which shochu after 10 days after immersing the iron pieces and zinc pieces and filtering the saline with a filter paper.
The filtration time of a saline solution having a soaked iron concentration of 500 ppm by weight had the same tendency as in Experiment 2 in relation to the mineral index.
Moreover, the shochu liquor with which the concentration of the pickled iron was 13333 ppm by weight and the filtration time of the saline were almost the same as those in Experiment 2 in relation to the mineral index.
The difference in the filtration time is considered to be due to the particle size of iron rust because rust floating in shochu and salt water and rust settled on the bottom of the container were visually confirmed in the various experiments described above. It was.

The technical background which specified the quantity of the food immersed in distilled liquor in this invention to the 1-100 weight% equivalent amount of distilled liquor to be used.
A calculation chart was created based on the correlation between the mineral index, the electric resistance value decrease rate, and the iron concentration found in the result of the experiment 1 described above. FIG. 4 shows a calculation chart.
The amount of food to be soaked in distilled liquor was specified in consideration of calculated values and experimental results.

From the results of the various experiments described above, the lower limit of the iron concentration in distilled liquor in which food was soaked was 0.1 ppm by weight. According to the food composition table, in foods having a mineral index of 1 to 3, the minimum value of iron content is 0.1 mg, and the maximum value is 18.0 mg. When the amount of these foods to be dipped in distilled liquor is calculated, the food with an iron content of 0.1 mg is equivalent to 10% by weight of the distilled liquor used, and the food with an iron content of 18.0 mg is 0.06. It will be equivalent to weight percent. Assuming that the iron concentration is 1.0 ppm by weight, the food with an iron content of 0.1 mg is equivalent to 100% by weight, and the food with 18.0 mg is equivalent to 0.6% by weight.
When the number of days of immersion is calculated using FIG. 4, when the mineral index is 1 or 3 and the iron concentration is 0.1 ppm by weight, the rate of decrease in electrical resistance value is 0.4 kΩ / day. Assuming that the electric resistance fluctuation value before and after immersion of distilled liquor is 20 kΩ, the number of immersion days is 50 days. Of course, if the amount of food is increased, the number of days of immersion can be shortened.

In order to confirm the validity of the calculation chart, an experiment was conducted in which kiwifruit (mineral index 3 = 0.3 mg / 0.1 mg) was soaked in shochu.
As experimental conditions, 200 ml of shochu liquor having an electric resistance value of 17 kΩ, an immersion period of 14 days, and an electric resistance value after immersion of 7 kΩ were set.
Using the calculation chart, the iron concentration was determined, and the amount of kiwifruit was calculated to be 120 g. The electric resistance value of the shochu soaked for 14 days was 6.5 kΩ, which almost coincided with the set value.
However, in an experiment using shochu with an electrical resistance value of 10 kΩ or less or exceeding 30 kΩ, there were some foods that did not match the calculated values using this calculation chart.

In the healthy liquor made by the prior art, the amount of food soaked in the shochu is equivalent to 10% to 70% by weight of the shochu used. Immersion days are 2-6 months.

In the present invention, the technical background bonito specified for distilled liquor was soaked in various alcoholic beverages, and the wild boar was soaked in tap water and rainwater, the electrical resistance value was measured, and the electrical resistance value reduction rate was calculated and identified.
The electric resistance value decrease rate was as follows. () Shows the product name and alcohol content.
Brandy (VSOP 40%) 1.64kΩ / day, white liquor (fruit wine 35%) 5.5kΩ / day, whiskey (old par 43%) 2.38kΩ / day, shochu shellfish (Izakaya Daichan 12%) ) 0.59kΩ / day, sweet potato shochu (25% Kuro-Kirishima) 1.40kΩ / day, sake (Shochiku Ume 16 to 17) 0.1kΩ / day, beer (Asahi Beer 5%) soaked 6 days On the contrary, the electrical resistance value rose.
In wine (Merlot & Malbec 15%), it was 0.13 kΩ / day and hardly changed after 8 days of immersion.
There was no change in the tap water, and the rotten odor of savage was generated 5 days after immersion. In rain water, it was 4.6 kΩ / day, but after 5 days of immersion, rotting odors of savages were generated.

In the present invention, the number of days of immersion is determined based on the electrical resistance value of distilled liquor. In view of the above-described various experimental results and the electrical resistance values of various beverages, the electrical resistance value of distilled liquor soaked in food is 5 The time when the value lower than ˜8 kΩ was reached was set as the end of immersion.

In the various experiments described above, the electric resistance value of distilled liquor in which various foods were applied for 10 to 14 days was 1 kΩ to 7 kΩ.

The electric resistance value of the commercial drinking water was 11 kΩ for natural water / Southern Alps and 9 kΩ for natural water / Aquatherapy Minaqua.
The electrical resistance value of rainwater measured at any time in 2006 was 20 to 60 kΩ, the spring water near the field was 8 to 10 kΩ, and the tap water was 9 to 13 kΩ.

Technical background that iron and zinc are extracted from foods soaked in distilled liquor in the present invention.
In an experiment in which the above-mentioned iron pieces and zinc pieces were immersed in shochu and saline, it was confirmed that the rate of decrease in the electric resistance value of the shochu was correlated with the mineral index. However, the electrical resistance value hardly changed in the saline solution. From these results, it was considered that the important factors involved in the decrease in the electrical resistance value of distilled liquor soaked in food were iron and zinc in the food. In order to prove this, the following two testing institutions were confirmed by quantitative analysis.

At a private testing institution, 480 ml of shochu soaked with 24 g of bonito for 14 days and the used shochu were quantitatively analyzed. The test method is JISK 0102 atomic absorption method.
Shochu iron and zinc are each less than 0.1 mg / L. The iron of shochu soaked with bonito was less than 0.1 mg / L and zinc was 0.3 mg / L.

In order to confirm the above-mentioned analysis results, 500 ml of shochu in which 24 g of bonito was soaked for 14 days was quantitatively analyzed by a public testing organization. The test method is JISK 0102 atomic absorption method.
Shochu iron was 0.17 mg / L and zinc was 0.3 mg / L.

When the extraction ratio is calculated based on the above analysis value, iron is 2.65% and zinc is 14.9%.
The following can be considered as a factor in which the extraction ratio of iron is lower than that of zinc.
Iron corrodes chemically or electrochemically at room temperature and in the presence of liquid water and oxygen. The main component of the corrosion product is ferric hydroxide. In the atomic absorption method, ferric hydroxide may not be detected as iron.
In addition, it was considered that the rust was removed together with the bonito powder because the private testing institute filtered the shochu soaked with bonito as a pretreatment.

In an experiment in which a beverage made by the method of the present invention was placed in a glass container, sealed and stored in a dark place at room temperature for one year, the electrical resistance values were almost the same. Also, it was confirmed that there was no abnormality in appearance (odor, transparency, etc.).
Example 1. When potatoes are soaked in 200 ml of shochu for 14 days, the content of potato iron and zinc is examined in the food composition table, and the mineral index is calculated. (The mineral index is 2 = 0.4 mg / 0.2 mg), and the electric resistance value of the shochu used is measured with a tester. (25 kΩ as a measurement example). It is assumed that the electric resistance of shochu soaked with potato for 14 days is 8 kΩ. The rate of decrease in electrical resistance value is calculated (1.21 kΩ / day). The iron concentration is determined from the calculation chart of FIG. 4 (1.2 ppm by weight). Calculate the amount of potatoes soaked in the shochu (30 g).
The calculated amount of potatoes can be soaked in shochu, sealed in a glass container, and stored in a dark place at room temperature.

Example 2 Beverages prepared by the method of the present invention continue to drink 5 to 30 ml every day (adjust the amount of drink while observing changes in physical condition) by mixing two or more of the beverages and diluting with other beverages. Good. For those who do not drink alcoholic beverages, a small amount (for example, 2 ml per rice) may be added to cooking such as hot pots or cooking rice.
The smell of shochu soaked with samurai can be improved by adding an appropriate amount of orange peel (for example, 1 tangerine in 200 ml of shochu).

The relationship between the electrical resistance of shochu soaked in food and the number of soaking days. The relationship diagram of mineral index and potential difference. The relationship diagram of mineral index and filtration time. The relationship figure of an electrical resistance value fall rate and the iron concentration in shochu.

Claims (2)

Using a glass container, 1 type of food excluding liquid foods such as fruit juice among foods having a mineral index of 1 to 3 is soaked in 1% to 100% by weight of distilled liquor used, Store in a dark place at room temperature. A beverage characterized by extracting iron and zinc from the food within a period in which the electric resistance value of the distilled liquor reaches 5 to 8 kΩ. 2. The beverage according to claim 1, wherein various beverages are mixed, various additives (nutrients, sweeteners, etc.) are added, and the appearance (coloring, odor, etc.) is made easy to drink.

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