JP2009148200A - Method for producing olive medicinal alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an olive medicinal alcoholic beverage which is tasty and presents excellent physiological activity. <P>SOLUTION: A method for producing the olive medicinal alcoholic beverage is provided, being characterized by including soaking 5-10 pts.mass of oil-squeezed olive fruits, optionally in addition, olive branches and/leaves, in 100 pts.mass of a distilled liquor with an alcohol content index of 20-30. Further, the method is characterized by including soaking the distilled liquor with the ingredient(s), and, in addition, at least one ingredient selected from the group consisting of cinnamon, Cordyceps sinensis, lemon grass, Psidium guajava, carrot, lemon berm, Chinese jujube, matrimony vine fruits, longan and momordicae grosvenori. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing an olive medicinal liquor that is delicious and has excellent physiological activity.

Olive is a plant belonging to the family Moleaceae that originates in the Mediterranean coast and has been cultivated for food and oil extraction since ancient times. Olive fruit usually grows from around October and becomes light green, and when it becomes purple-red, it is a suitable time for processing into green pickles. After that, around November, the whole becomes a so-called live olives with a purple-black color, which is suitable for salting processing. The ripe olive fruit around December contains about 15 to 30% oil, and olive oil is extracted from the olive fruit at this time. The squeezed olive oil is used as a raw material for cosmetics, medicines, soaps and the like in addition to food. In addition, pruning is generally performed between February and March so that the growth and fruiting of fruit trees are uniform and the entire tree is exposed to sunlight. Olives bloom in buds that year, so when pruning, pruning branches or pruning only the tip part, the flowers do not bloom and do not bear fruit, so thinning or turning pruning is done .
Thus, after squeezing, the olive fruit buds from which most of the oil has been removed remain, and after pruning, a large number of cut branches and leaves appear. In the past, some of the olive fruits after oil extraction and some of the branches and leaves of the olives after pruning are used as fertilizers, but they cannot be used due to their large amount, and most of the remainder is incinerated or buried. Was disposed of.
Further, as a method for producing a fruit liquor in which a fruit is immersed in an alcoholic beverage, a fruit liquor containing natural vitamin C obtained by immersing an acerola fruit and a method for producing the same are known (see Patent Document 1). This document describes a method for producing a fruit liquor enriched with a large amount of natural vitamin C, based on sake or shochu, by immersing the acerola fruit having 50 times the vitamin C of lemon fruit. Yes.
JP-A-9-275966

  Since olive fruit has low sugar content, yeast breaks down sugar into alcohol and carbon dioxide, that is, it is unsuitable as a material for brewed sake produced by brewing. When pickled, the oil contained in the olive fruit is also extracted, making it an unsuitable ingredient for making sake. Therefore, no liquor made from olives has ever been made. On the other hand, olive fruit contains an antioxidant polyphenol, and olive leaves and branches contain oleuropein, a kind of polyphenol. Recent studies have clarified that oleuropein has various effects such as an antioxidant effect, an effect of weakening pathogenic microorganisms and viruses such as bacteria, parasites, and fungi, and an effect of lowering blood glucose level. However, the active ingredients contained in these olives bring about a bitter taste, and if the blending ratio of olive is large, the bitter taste becomes strong and the taste is not suitable for drinking.

Therefore, the present invention has been made in view of the above circumstances, and the object of the present invention is an olive fruit squeezed into distilled liquor having a predetermined alcohol content, and, if desired, olive leaves and / or branches. Provides a method for producing an olive medicinal liquor that has an excellent bioactivity including an active ingredient derived from olives that does not contain olive oil and has a medicinal effect, and does not contain olive oil. The present invention comprises the following configurations (1) to (4).
(1) A method for producing an olive medicinal liquor obtained by immersing an oiled olive fruit in distilled liquor,
A method for producing an olive medicinal liquor, wherein the oiled olive fruit is immersed in 5 to 10 parts by mass with respect to 100 parts by mass of distilled liquor having an alcohol content of 20 to 30.
(2) A method for producing an olive medicinal liquor obtained by immersing olive branches and / or leaves in distilled liquor in addition to the oiled olive fruit,
The olive medicinal liquor according to (1) above, wherein the olive branch and / or leaf is immersed in 2 to 10 parts by mass with respect to 100 parts by mass of distilled liquor having an alcohol content of 20 to 30, respectively. Production method.
(3) Further, at least one material selected from the group consisting of cinnamon bark, winter grass, lemongrass, guava, carrots, lemon balm, peanut, wolfberry, longan, and lacanca is immersed in the distilled liquor. The method for producing an olive medicinal wine according to (1) above.
(4) The method for producing an olive medicinal liquor according to (1) above, wherein the immersion is continued for a required time, followed by solid-liquid separation.

According to the present invention, an active ingredient contained in olives, especially polyphenols such as oleuropein, is extracted and extracted, so that anti-oxidative action, pathogenic microorganisms and viruses such as bacteria, parasites and fungi are removed. An olive medicinal liquor that provides various effects such as weakening and lowering blood glucose level can be provided. In addition, a delicious olive medicinal liquor suitable for drinking can be provided by immersing the above-obtained olive fruit, if desired, leaves and / or branches in a specific ratio in distilled liquor having a specific alcohol content. .
Furthermore, in addition to the effects derived from the active ingredients contained in olive fruit cake, leaves and branches, by combining other ingredients with such olive medicinal liquor as desired, further effects such as medicinal effects by other ingredients, or A synergistic effect by the combination of the olive ingredient and other raw materials can be added.

Next, the present invention will be described in more detail with reference to the drawings. FIG. 1 is a flowchart illustrating one embodiment of a method for producing an olive medicinal wine of the present invention.
There are various varieties of olives, such as Mission, Manzanillo, Nevadillo Blanco,
Picual, Hojiblanca, Arbequina, Cornicabra, Manzanilla, Gordal, Francoi, Moroiolo, Moroiolo, Moroiolo, Moroiolo , Ascolana Terena, Lucca
ca) and the like are known, and in these varieties, the average weight and oil content of the fruits are different, and suitable uses are also different from the fruit processing seeds, oil seeds, combined use seeds, and the like. Among them, the mission species is a Spanish variety found in California, USA, with an average fruit weight of 2.5 to 3.0 g, an oil content of 10 to 19%, and a relatively strong fruit odor. Have. As the varieties used in the olive medicinal sake of the present invention, mission is preferable in terms of aromaticity and polyphenol content. However, the olive medicinal liquor of the present invention is not limited to any varieties. Can also be manufactured.
The olive fruit used as the raw material of the olive medicinal liquor of the present invention is an olive fruit obtained by squeezing olive oil from the olive fruit. The olive fruit is preferably an olive fruit whose oil content is reduced to about 1 to 5% after the olive oil is extracted from the olive fruit containing about 10 to 30% oil. The use of olive fruit containing more than 5% oil is not preferable because the oil is also extracted by soaking in alcohol.
Furthermore, olive leaves and branches may be used in addition to the oiled olive fruit. The olive leaf shape can be used as it is or after being cut into a desired size, for example, about 2 or 3 cm. The olive stem is preferably cut into a length of 2 to 3 cm, or may be cut into the cut stem for efficient extraction of the active ingredient.
The oiled olive fruit, olive leaves and branches used in the present invention may be dried or frozen. By drying or freezing the fruits, leaves and branches of the olives that are the raw materials for the olive medicinal sake of the present invention, the raw materials can be preserved and the olive medicinal wine of the present invention can be produced at any time.

In the present invention, it is preferable to use distilled liquor or brewed liquor as an extraction solvent for extracting the active ingredients of olive fruit straw or other raw materials. As the distilled liquor, for example, shellfish shochu and vodka are preferable, and shochu made from date palm may be used. A preferred brew is sake. The alcohol content of the distilled liquor used in the present invention is preferably 20 to 30.
As raw materials used in the present invention, in addition to olive fruit straw, olive branches and leaves, cinnamon bark, winter summer grass, lemongrass, guava, carrots, lemon balm, lysins, wolfberry, longan, and kankan The various raw materials containing the active ingredient said to be can be used individually or in combination as appropriate.

  In addition, the blending ratio of the extraction solvent (distilled liquor) and the olive fruit koji is preferably 5 to 10 parts by mass with respect to 100 parts by mass of the distilled liquor. Further, when adding olive branches and leaves, it is preferable to add 2 to 10 parts by weight of olive branches and leaves with respect to 100 parts by weight of distilled liquor. If the fruit buds, branches and leaves of olives are below the lower limit defined above, the content of active ingredients derived from olives extracted from olives will not be sufficient, and it will be difficult to achieve satisfactory effects. On the other hand, when these upper limit values are exceeded, the bitterness or blue odor peculiar to olives becomes strong, and when the amount becomes larger, the taste becomes unsuitable for drinking.

After the raw materials and the extraction solvent are charged into a sealed container, they are soaked at room temperature for 1 to 12 months. After soaking, seal the container and store in a place not exposed to sunlight. After completion of the required soaking period, the solid content of the raw material containing the olive fruit cake from which the active ingredient has been extracted and the extract are separated by filtration.
After separating the solid content in this way, the obtained filtrate is sterilized. Sterilization can be performed by ordinary heat sterilization. For example, pasteurization by maintaining at 60 to 70 ° C. for 15 minutes to 1 hour is preferable. High-temperature sterilization employing a temperature exceeding 100 ° C. may cause decomposition of active ingredients extracted from raw materials such as olive fruit buds, so it is necessary to shorten the sterilization time.
Then, if desired, water is added to adjust the alcohol content. For example, it is preferable to adjust the alcohol content to 6 to 10 and easy to drink.
Further, when the olive medicinal wine of the present invention thus manufactured is shipped as a product, it is filled from a storage tank into a bottle or the like, and then sterilized by further burning. The conditions for the sterilization treatment are preferably performed under the same conditions as the above-described pasteurization.

  The excellent effect of the olive medicinal liquor according to the present invention is attributed to, for example, a kind of polyphenols contained in olive fruit buds, leaves and branches, particularly oleuropein contained in olive leaves. Oleuropein has an antioxidant action, a blood glucose lowering action, an antibacterial action, an antiviral action, an antihypertensive action by vasodilation, and the like.

Next, although the embodiment is illustrated and demonstrated in detail below about the manufacturing method of the olive medicine sake which concerns on this invention, this invention is not limited by this Example.
Production of olive medicinal liquor Olive medicinal liquor was produced as follows.
Example 1
Preparation: 100 g of pressed olive fruit bowl, 20 g of olive leaves, 20 g of olive branch, 5 g of lemongrass, 5 g of lemon balm, 5 g of lacanka, 10 g of winter summer grass, 20 g of carrots, 20 g of longan meat, 5 g of cinnamon bark, 10 g of wolfberry, 20 g of wolfberry And 20g of peanuts and 1.8L of shellfish shochu with alcohol content of 25 were charged into a sealed extraction container.
Immersion: Immersion for 6 months at room temperature.
Filtration: After the immersion, the solid content and the extract were separated by filtration.
Fire (sterilization): The obtained filtrate was heated to about 65 ° C. and sterilized by heating for 30 minutes.
Water splitting: Water was added to the filtrate after sterilization to adjust the alcohol content to 8.
According to the above procedure, an olive medicinal liquor was obtained.
Example 2
Medicinal liquor was prepared in the same manner as in Example 1 except that the raw materials shown in Table 1 from which olive leaves and branches were removed in the preparation were used.

A test was conducted on 30 women in their 30s to 60s who had some health problems such as stiff necks and shoulders, cold hands and feet, and chronic fatigue. In the test, the medicinal liquors of Examples 1 and 2 were each taken by 10 subjects, a total of 30 subjects, who were allowed to continue drinking 70 mL for 1 month 30 minutes before going to bed every day.
In subjects who drank the medicinal liquor of Example 1 obtained by immersing olive fruit straw, leaves and branches and other ingredients, back pain, neck and shoulder stiffness, cold hands and feet, rough skin, Symptoms felt by the subject before citing the medicinal liquor of Example 1 were improved. Moreover, even in subjects who took the medicinal liquor of Example 2 obtained by immersing olive fruit cake and other raw materials without olive leaves and branches, the symptoms were not improved as much as in Example 1. Was seen.

ADVANTAGE OF THE INVENTION According to this invention, the olive medicinal liquor which can utilize the olive fruit candy, the leaf, and the branch which were discarded until now effectively, and has the outstanding physiological activity can be manufactured.

FIG. 1 is a flowchart illustrating a method for producing an olive wine according to the present invention.

Claims (4)

A method for producing an olive medicinal liquor obtained by immersing oiled olive fruit in distilled liquor,
A method for producing an olive medicinal liquor, wherein the oiled olive fruit is immersed in 5 to 10 parts by mass with respect to 100 parts by mass of distilled liquor having an alcohol content of 20 to 30. A method for producing an olive medicinal liquor obtained by immersing olive branches and / or leaves in distilled liquor in addition to the oiled olive fruit,
2. The olive medicinal liquor according to claim 1, wherein the olive branch and / or leaves are immersed in 2 to 10 parts by mass with respect to 100 parts by mass of distilled liquor having an alcohol content of 20 to 30, respectively. Method. Further, at least one material selected from the group consisting of cinnamon bark, winter summer grass, lemongrass, guava, carrot, lemon balm, talus, wolfberry, longan, and lacanca is immersed in the distilled liquor. A method for producing an olive medicinal wine according to 1. 2. The method for producing an olive medicinal liquor according to claim 1, wherein solid immersion is performed after the immersion is continued for a required time.

Images