JP4313518B2 - Yaeyama aoki juice and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to Yaeyamaoki fruit juice produced by mixing brown sugar and Yaeyamaoki fruit and fermenting them, and a method for producing the same.
[0002]
[Prior art]
Yaeyama Aoki (Japanese name, scientific name: Morinda Sitofolia) grows only in the subtropical Yaeyama archipelago in the Japanese archipelago and is also distributed in some parts of the Ogasawara Islands. It is a biologically valuable Japanese plant brought by the typhoon and the tide (Kuroshio) from the Southeast Asian Islands.
[0003]
The fruit of Yaeyama Aoki is oval, wrapped in the skin, and the flesh has a whitish color.
[0004]
[Problems to be solved by the invention]
The fruit of Yaeyama Aoki contains prozeroin and damnacantal, which have the effect of normalizing abnormal cells such as cancer cells, and is said to have other medicinal effects such as antibacterial / anti-inflammatory and pain relief.
[0005]
However, under the present circumstances, the fruit of Yaeyama Aoki is not left to be used effectively because it does not have a treatment method.
[0006]
Therefore, the present invention provides a Yaeyama Aoki fruit juice and a method for producing the same, which can effectively use the fruit of Yaeyama Aoki.
[0007]
[Means for Solving the Problems]
The Yaeyama Aoki fruit juice of the present invention is prepared by mixing the Yamae Aoki fruit and brown sugar at a mass ratio of 0.7 to 1.3 brown sugar with respect to the Yaeyama Aoki fruit 1 and fermenting it , adding water to the resulting undiluted solution and boiling treatment. characterized in that by comprising.
[0008]
The manufacturing method of the Indian mulberry fruit juice of the present invention, alternately layered fruit and brown sugar Indian mulberry cut in the container with sugar 0.7-1.3 against fruit 1 of the Indian mulberry in a mass ratio, barrels lay covered with a cloth on, then removed floating fruit concentrate, and squeezed to compress the remaining extract fruit taken out, mixed with stock solution in barrels, boiling process by adding water to the resulting stock solution It is characterized by doing.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The blending ratio of Yaeyama Aoki fruit and brown sugar is preferably equal, but the amount of brown sugar is adjusted depending on the degree of sweetness required. It selects in the range of brown sugar 0.7-1.3 with respect to the fruit 1 of Yaeyama Aoki. If the brown sugar is less than 0.7, it takes time for ripening and extraction of the fruit extract, and if it exceeds 1.3, it is not only sweet but also uneconomical.
[0010]
In addition, one or two medicinal plants such as turmeric that strengthens the liver, autumn forget-me-nots that work against insomnia, pomegranate that improves skin gloss, or dry agaricus moth that suppresses cancer. The above may be mixed and fermented.
[0011]
Yaeyama Aoki fruit is cut and used in order to accelerate fermentation. A wooden barrel or a plastic container is used as a container for ripening Yaeyama Aoki and brown sugar. It is possible to accelerate the ripening by alternately layering the fruits and brown sugar of Yaeyama Aoki. For the lid, a breathable material such as a cloth is suitable for improving air circulation and aging.
[0012]
Fermentation starts from the second day after the fruit extract is extracted with brown sugar, and it is desirable to aid the fermentation by stirring once or twice a day.
[0013]
Can you drink than two weeks, but in order to give a good quality of medicinal, to Ka sleeping one month or more.
[0014]
After ripening, the fruit floating in the stock solution is taken out, the fruit is compressed, the stock solution remaining in the fruit is squeezed out and mixed with the stock solution in the barrel.
[0015]
This stock solution has aqua and gives off a strange odor. So, 3 kg of water is added to the stock solution and boiled for 1 hour to remove the smell and remove the smell, and then it is cooled naturally to produce a fruit extract of the stock solution. The stock solution is dark brown.
[0016]
The extract of the stock solution is divided by about 2 times to adjust the sweetness and can be drunk as a healthy drinking water.
[0017]
【Example】
Example 1
FIG. 1 shows the manufacturing process of the fruit juice of the present invention, wherein (a) shows before fermentation and (b) shows after fermentation.
[0018]
As shown in FIG. 1 (a), 1 kg of Yaeyama Aoki fruit 2 cut into a wooden barrel 1 and 1 kg of brown sugar 3 are alternately stacked in layers, and then a cloth 4 is placed on the barrel 1.
[0019]
Fermentation starts from the second day. Stir twice a day to aid fermentation.
[0020]
After sleeping for 1 month, the volume becomes about 1/3, and the floating fruit floating in the stock solution is taken out. The extract remaining in the extracted fruit is compressed and squeezed out and mixed with the extract in the barrel to obtain a dark brown stock solution.
[0021]
3 kg of water is added to the obtained undiluted solution and boiled for 1 hour. After removing the smell and removing the smell, it is cooled naturally.
[0022]
The resulting liquid can be drunk by doubling with water. The taste was sweet and easy to drink.
[0023]
Example 2
In the same manner as in Example 1, 1 kg of cut Yaeyama Aoki fruit, 1 kg of brown sugar, 200 g of turmeric per 1 kg of brown sugar, 100 g of autumn forget-me-not and 100 g of pomegranate are mixed and fermented for one month in the same manner as in Example 1. Four kinds of fruits are compressed and squeezed together with the undiluted solution remaining in the barrel.
[0024]
Example 3
As in Example 1, 1 kg of cut Yaeyama Aoki fruit, 1 kg of brown sugar, 50 g of Agaricus persimmon (dried product) per 1 kg of brown sugar were mixed and fermented for one month in the same manner as in Example 1. The fruit is compressed and squeezed together with the undiluted solution remaining in the barrel and boiled for 1 hour to remove the smell and smell.
[0025]
【The invention's effect】
In the present invention, the fruit of Yaeyama Aoki can be effectively used as a fruit juice by mixing and fermenting the fruit of Yaeyama Aoki and brown sugar.
[Brief description of the drawings]
FIG. 1 shows the production process of fruit juice of the present invention, wherein (a) shows before fermentation and (b) shows after fermentation.
[Explanation of symbols]
1: Barrel 2: Yaeyama Aoki fruit 3: Brown sugar 4: Cloth 5: Floating fruit 6: Stock solution

Claims (4)

Fruit and brown sugar Indian mulberry, and characterized in that mixed with brown sugar 0.7-1.3 against fruit 1 of the Indian mulberry by mass ratio, fermented, obtained by boiling process by adding water to the resulting stock solution Yaeyama Aoki juice. 2. Yaeyamaoki fruit juice according to claim 1 , wherein turmeric, autumn forget-me-not and pomegranate are mixed . The dried Yagari mushroom juice according to claim 1 or 2, wherein dried agaricus koji is mixed . The ratio of brown sugar 0.7 to 1.3 for the Yamaki Aoki fruit 1 in mass ratio, the cut Yaeyama Aoki fruit and brown sugar are layered alternately in a container, covered with a cloth on a barrel, and then laid down. Extracting the floating fruit, compressing and squeezing the extract remaining in the extracted fruit, mixing it with the stock solution in the barrel, adding water to the obtained stock solution and boiling it, .

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