JPH01179681A - Mugwort liqueur - Google Patents
Mugwort liqueurInfo
- Publication number
- JPH01179681A JPH01179681A JP63000820A JP82088A JPH01179681A JP H01179681 A JPH01179681 A JP H01179681A JP 63000820 A JP63000820 A JP 63000820A JP 82088 A JP82088 A JP 82088A JP H01179681 A JPH01179681 A JP H01179681A
- Authority
- JP
- Japan
- Prior art keywords
- mugwort
- liquor
- added
- sake
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 58
- 241000269837 Artemisia dubia Species 0.000 title claims 6
- 235000020094 liqueur Nutrition 0.000 title abstract 3
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 52
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 235000020083 shōchū Nutrition 0.000 claims abstract description 13
- 239000011435 rock Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000013334 alcoholic beverage Nutrition 0.000 claims 1
- 125000000837 carbohydrate group Chemical group 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 235000012907 honey Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000013522 vodka Nutrition 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000013379 molasses Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はよもぎ酒に係り、特によもぎの有効成分を有効
利用しつつ、よもぎ特有の苦味、あく等を取り除き、飲
用に適した酒に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to mugwort sake, and particularly to a drink suitable for drinking that effectively utilizes the active ingredients of mugwort while removing the bitterness and dark taste characteristic of mugwort.
よもぎの枝葉は、漢方では重要な生薬とされている。よ
もぎは、特にカルシウム、鉄、ビタミンＡ１ビタミンＢ
１、ビタミンＢ２、ビタミンＣが多く含まれており、血
液を浄化する強い働きがある。また、よもぎには精油の
ミネオールやアルファー油、ミネラルが含まれており、
それらの働きで身体の温もち、気管拡張作用を有するこ
とから民間療法として広く利用され、漢方の風邪薬の成
分としても知られている。Mugwort branches and leaves are considered an important herbal medicine in Chinese medicine. Mugwort is especially rich in calcium, iron, vitamin A1 and B vitamins.
1. It contains a lot of vitamin B2 and vitamin C, and has a strong effect on purifying the blood. In addition, mugwort contains essential oils such as mineol, alpha oil, and minerals.
Due to its functions of warming the body and dilating the bronchial tubes, it is widely used as a folk medicine and is also known as an ingredient in Chinese herbal medicine for colds.
しかしながら、よもぎ酒は、上記したような優れた効能
があるにもかかわらず、その特有の苦味、あく等のため
、極めて飲用しにくいものであるという問題があった。However, despite the above-mentioned excellent efficacy, mugwort sake has a problem in that it is extremely difficult to drink due to its characteristic bitter taste and dark taste.
本発明の目的は、上記した従来技術の問題を解消し、よ
もぎの有効成分を利用しつつ、酒として極めて飲用に適
したよもぎ酒を提供することにある。An object of the present invention is to solve the problems of the prior art described above, and to provide mugwort sake that is extremely suitable for drinking while utilizing the active ingredients of mugwort.
上記した目的は、蒸留酒に対して、よもぎを乾燥重量基
準で１６．６ｇ／β〜１１１．１ｇ／ｆ含むことによっ
て達成される。The above object is achieved by including 16.6 g/β to 111.1 g/f of mugwort on a dry weight basis to the distilled liquor.
本発明のよもぎ酒は、蒸留酒に対し、よもぎを特定量含
有することが条件である。ここで蒸留酒としては、特に
焼酎、ウオツカ、ウィスキー等を挙げることができるが
、特によもぎとの相乗的効果の面からは、焼酎が最適で
ある。蒸留酒のアルコール度については特に制約はなく
、利用者が通常飲酒している蒸留酒を選定でき、例えば
３５度、３０度、２５度、２０度のものが挙げられる。The condition for the mugwort sake of the present invention is that it contains a specific amount of mugwort relative to the distilled liquor. Here, examples of distilled spirits include shochu, vodka, and whiskey, but shochu is most suitable from the viewpoint of synergistic effects with mugwort. There are no particular restrictions on the alcohol content of the distilled liquor, and the user can select the distilled liquor that he or she usually drinks, such as 35%, 30%, 25%, and 20% alcohol.
よもぎは、特に乾燥よもぎの枝葉（かいよう）を水洗し
た後、薄切りにしたものが有効である。Mugwort is particularly effective, especially dried wormwood branches and leaves that have been washed with water and then sliced into thin slices.
よもぎを乾燥する方法は、自然乾燥、強制乾燥のいずれ
でもよい。天日の場合、例えばよもぎを７時間／日程度
で７日間乾燥させると、５００ｇのよもぎが１５０ｇ程
度となり、これ以降は乾燥率は特に向上しない。したが
って、強制乾燥の場合にも上記の同様な乾燥率となる程
度に乾燥すればよい。The method for drying mugwort may be either natural drying or forced drying. In the case of drying under the sun, for example, if mugwort is dried for about 7 hours/day for 7 days, 500 g of mugwort becomes about 150 g, and the drying rate does not particularly improve after this point. Therefore, even in the case of forced drying, it is sufficient to dry to the extent that the same drying rate as described above is obtained.
生葉を焼酎等の蒸留酒に添加した場合、その添加量にか
かわらず、臭気を強く、香りも悪く、あくがあると共に
透明度が低く、かつ飲みにくい。When fresh leaves are added to distilled spirits such as shochu, regardless of the amount added, the resulting liquor has a strong odor, bad aroma, is cloudy, has low transparency, and is difficult to drink.
蒸留酒に添加されるよもぎの量は、上記のように乾燥し
たよもぎを、蒸留酒の１．８βに対して、３０〜２００
ｇとする必要がある。したがって、蒸留酒に添加される
よもぎの量は、約１６．６〜１１１．１ｇ／ｌとする必
要がある。The amount of mugwort added to distilled liquor is 30 to 200
It is necessary to set it to g. Therefore, the amount of mugwort added to distilled liquor needs to be about 16.6 to 111.1 g/l.
蒸留酒に添加されるよもぎの量が１６．６ｇ／ｌよりも
少ない場合、よもぎの有効成分が十分に利用されないば
かりでなく、されやかさ等の感じがなく、飲用に適して
いるとは言い難い。If the amount of mugwort added to distilled liquor is less than 16.6g/l, not only will the active ingredients of mugwort not be fully utilized, but the liquor will not have a refreshing taste, and it is difficult to say that it is suitable for drinking. .
一方、蒸留酒に添加されるよもぎの量が、１１１．１ｇ
／ｆ！よりも多くなると、よもぎ特有の苦み、あく等を
感じるようになり、飲用に適さない。したがって、蒸留
酒に乾燥よもぎを１６．６〜１１１．１ｇ／β添加した
場合、香り、色、されやさ及び透明度に優れている。On the other hand, the amount of mugwort added to distilled liquor is 111.1g.
/f! If the amount is more than that, you will start to feel the bitterness and dark taste characteristic of mugwort, making it unsuitable for drinking. Therefore, when 16.6 to 111.1 g/β of dried mugwort is added to distilled liquor, the aroma, color, crispness, and transparency are excellent.
ただし、よもぎ酒として飲用する場合、乾燥よもぎを蒸
留酒に所定量添加し、所定の熟成期間経過後、濾過して
濾液を飲用酒として利用することができる。ここで、熟
成期間としては、蒸留酒の種類、乾燥よもぎの添加量等
により異なるが、はぼ７日間程度〜３カ月程度が望まし
い。However, when drinking mugwort liquor, a predetermined amount of dried mugwort can be added to distilled liquor, and after a predetermined aging period, it can be filtered and the filtrate can be used as drinking liquor. Here, the aging period varies depending on the type of distilled liquor, the amount of dried mugwort added, etc., but is preferably about 7 days to about 3 months.
本発明において、蒸留酒に添加される成分としては、乾
燥よもぎの他に甘味を有する成分を添加することもでき
る。このような甘味成分として、所謂、糖類が好適であ
るが、さらに有機合成成分として甘味を有するものでも
よい。糖類としては、砂糖、蜂蜜、水アメ等がよく、特
に砂糖の中では氷砂糖はよもぎ酒が透明な琥珀色を帯び
、かつされやかさを有するため好適である。In the present invention, as a component added to the distilled liquor, other than dried mugwort, a sweet component can also be added. So-called saccharides are suitable as such sweetening components, but organic synthetic components having sweetness may also be used. Saccharides are preferably sugar, honey, starch syrup, etc. Among sugars, rock sugar is particularly suitable because it gives mugwort a clear amber color and is supple.
よもぎ酒における甘味成分の含有量は、甘味成分の種類
等により異なるが、例えば、糖類としての氷砂糖の場合
、蒸留酒１．８１に対して１．０〜２．０ｋｇ程度、即
ち蒸留酒に対して約０．５５ｇ／β〜１． １１ｇ／Ｒ
が好適な範囲である。The content of sweet ingredients in mugwort sake varies depending on the type of sweet ingredient, etc., but for example, in the case of rock sugar as a sugar, it is about 1.0 to 2.0 kg per 1.81 kg of distilled alcohol, that is, about 0.55g/β~1. 11g/R
is a suitable range.
さらに消費者の嗜好に応じてよもぎ酒に炭酸水等を混合
することもできる。Furthermore, carbonated water or the like can be mixed with mugwort sake according to the consumer's preference.
以下、実施例に従って本発明をさらに詳細に説明する。 Hereinafter, the present invention will be explained in more detail according to Examples.
よもぎの枝葉を水洗し、あら切りにした後、天日に７日
間乾燥したよもぎの量を第１表に示すように種々変化さ
せて３５度の焼酎１．８βに添加した。After washing the branches and leaves of mugwort with water and roughly cutting them, the amount of mugwort dried in the sun for 7 days was varied as shown in Table 1 and added to 1.8β shochu at 35 degrees Celsius.
また、氷砂糖の場合、焼酎１，８ｊｌ！に対して２ｋｇ
を混合した。これらの添加物を焼酎に添加した後、ビン
を密封し、室温（２０℃）の暗所に貯蔵し、３ケ月後に
取り出し、適当な濾過手段により濾過して夾雑物を分離
除去し、その濾過液について１０名のパネラ−によるパ
ネルテストを行った。パネラ−は、晩酌を嗜む者、時々
飲酒を行う者等で、かつ年令は２０代〜５０代の者を含
んでいる。Also, in the case of rock sugar, 1.8 liters of shochu! 2kg for
were mixed. After adding these additives to shochu, the bottle is sealed and stored in a dark place at room temperature (20°C). After 3 months, it is taken out and filtered through an appropriate filtration means to separate and remove impurities. A panel test was conducted on the liquid by 10 panelists. The panelists included people who enjoy evening drinks, people who occasionally drink alcohol, and were in their 20s to 50s.
なお、ベースとして乾燥よもぎ及び氷砂糖がいずれも添
加していない焼酎とした。The base was shochu with neither dried mugwort nor rock sugar added.
第１表において、各パネラ−が飲酒し、極めて飲みにく
い例を（−２）、少し飲みにくい例を（−１）、普通の
例を（０）、飲みやすくされやかな例を（１）として評
価し、その回答数を表中に示している。In Table 1, when each panelist drinks alcohol, an example where it is extremely difficult to drink is (-2), an example where it is a little difficult to drink (-1), an example where it is normal (0), and an example where it is easy to drink and refreshing (1). The number of responses is shown in the table.
第 １ 表
第１表から明らかなようにベースとしての３度の焼酎の
場合、評価として当然普通（０）であるが、焼酎１．８
βに対してよもぎを３０ｇ〜２００ｇ、即ち、焼酎に対
し、乾燥重量基準で約１６．６ｇ／β〜１１１．１ｇ／
β添加した場合、パネラ−１０名中、飲みやすくされや
かである（評価（１））と回答した例が急に増加してい
る。Table 1 As is clear from Table 1, in the case of 3-degree shochu as the base, the evaluation is naturally average (0), but the shochu is rated at 1.8.
30g to 200g of mugwort to β, that is, about 16.6g to 111.1g/β to shochu on a dry weight basis
When β was added, there was a sudden increase in the number of panelists who answered that it was easy to drink and refreshing (rating (1)).
また、上記したよもぎの添加量の範囲で砂糖（氷砂糖）
を２ｋｇ添加した場合、砂糖を添加しない場合に比較し
て飲みやすくされやかである（評価（１））と回答した
例が増加している。You can also use sugar (rock sugar) within the amount of mugwort added above.
An increasing number of respondents said that when 2 kg of sugar was added, it was easier to drink and more refreshing than when no sugar was added (evaluation (1)).
なお、回答者は、このよもぎ酒を飲用したところ、疲労
回復に効果があることを回答していた。Furthermore, when the respondents drank this mugwort sake, they answered that it was effective in recovering from fatigue.
また、焼酎に対し、乾燥重量基準で約１６．６ｇ／β〜
１１１．１ｇ／β添加した上記のよもぎ酒は、いずれも
香りがよく、かつ透明な琥珀色を呈し、恰もウィスキー
のごとき外観を有していた。Also, for shochu, approximately 16.6g/β on dry weight basis
The above-mentioned mugwort sake to which 111.1 g/β was added had a good aroma and a transparent amber color, and had a whiskey-like appearance.
以上のように本発明によれば、蒸留酒に対してよもぎを
乾燥重量基準で１６．６ｇ／β〜１１１゜１ｇ／β添加
してなるよもぎ酒は、飲みやすくされやかで飲用に極め
て適していると共に透明な琥珀色を呈し、かつよもぎの
有する薬効成分を利用することができ、また、乾燥よも
ぎの他の糖類等を含有させることによりさらに飲みやす
くなる。As described above, according to the present invention, the mugwort sake obtained by adding mugwort to distilled liquor in an amount of 16.6 g/β to 111°1 g/β on a dry weight basis is easy to drink, supple, and extremely suitable for drinking. It has a transparent amber color, and the medicinal ingredients of mugwort can be utilized, and the addition of other sugars from dried mugwort makes it even easier to drink.
Claims (7)
６ｇ／ｌ〜１１１．１ｇ／ｌ含むことを特徴とするよも
ぎ酒。(1) Mugwort is 16% dry weight based on distilled liquor.
Mugwort sake containing 6 g/l to 111.1 g/l.
有されていることを特徴とする特許請求の範囲第（１）
項記載のよもぎ酒。(2) Claim No. 1, characterized in that the distilled liquor contains a sweetening ingredient together with dried mugwort.
Mugwort sake listed in the section.
請求の範囲第（１）項記載のよもぎ酒。(3) The mugwort liquor according to claim (1), wherein the distilled alcoholic beverage is shochu.
許請求の範囲第（２）項記載のよもぎ酒。(4) The mugwort liquor according to claim (2), wherein the sweet component is a saccharide.
求の範囲第（４）項記載のよもぎ酒。(5) Mugwort sake according to claim (4), wherein the saccharide is sugar.
請求の範囲第（５）項記載のよもぎ酒。(6) The mugwort sake according to claim (5), wherein the sugar is rock sugar.
１．１１ｇ／ｌ含有されていることを特徴とする特許請
求の範囲第（６）項記載のよもぎ酒。(7) The rock sugar is 0.55 g/l to distilled liquor.
Mugwort sake according to claim (6), characterized in that it contains 1.11 g/l.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63000820A JPH01179681A (en) | 1988-01-06 | 1988-01-06 | Mugwort liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63000820A JPH01179681A (en) | 1988-01-06 | 1988-01-06 | Mugwort liqueur |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01179681A true JPH01179681A (en) | 1989-07-17 |
Family
ID=11484302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63000820A Pending JPH01179681A (en) | 1988-01-06 | 1988-01-06 | Mugwort liqueur |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01179681A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04156564A (en) * | 1990-10-19 | 1992-05-29 | Toshiba Corp | Image forming device |
| JPH0662828A (en) * | 1992-08-11 | 1994-03-08 | Tetsutaro Takeda | Production of gooseberry liqueur |
-
1988
- 1988-01-06 JP JP63000820A patent/JPH01179681A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04156564A (en) * | 1990-10-19 | 1992-05-29 | Toshiba Corp | Image forming device |
| JPH0662828A (en) * | 1992-08-11 | 1994-03-08 | Tetsutaro Takeda | Production of gooseberry liqueur |
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