JPH0398551A - Brewed food containing rhizome of medicinal herb mixed therein - Google Patents

Abstract

PURPOSE:To utilize a rhizome which has been conventionally discarded after producing a drug liquor and obtain a brewed food as a healthy food by pickling the rhizome of a plant belonging to the genus Polygonatum of the family Liliaceae in liquors, producing the drug liquor, processing the residual rhizome and mixing the processed rhizome in other food materials. CONSTITUTION:A brewed food obtained by pickling a rhizome of a plant (Polygonatum falcatum A. Gray or Polygonatum officinale All.), classified as a medicinal herb and belonging to the genus Polygonatum of the family Liliaceae in liquors to produce a drug liquor, recovering the finished drug liquor, then suitably processing the residual rhizome and mixing the processed rhizome in other food materials. For example, unrefined liquor prepared by mixing the residual rhizome after producing the drug liquor is mixed in KOJI (yeast) prepared from a material, such as soybean, wheat or barley, and stirring the obtained mixture; salted guts of fishes and shellfishes obtained by mixing finely powdered rhizome in producing salted gut products of the fishes and shellfishes, etc., are cited as the brewed food.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to manufactured foods, and more specifically to brewed foods manufactured by utilizing the fermentation effect of raw materials.

(Example) Conventional technology First, the botanical classification of this medicinal herb will be explained with reference to literature names. On page 62 of Japanese Wildflowers (published by Yama to Sankeisha), A.7 Dokoro and on the next page 63, Naruko lily are both classified as plants of the same genus in the Liliaceae family and genus Amadokoro. Similar descriptions are also found in other illustrated plant encyclopedias.

In short, the existence of several types of Naruko lily and several types of Amadokoro has been confirmed, but in the present invention, they are all included in the genus Amadokoro of the family Liliaceae, and will be expressed as the medicinal herb Naruko lily or Amadokoro for the purpose of explanation in this section.

Next, we will explain the medicinal effects of this medicinal herb, Narkoyuri or Amadokoro. Regarding the remarkable medicinal effects of this medicinal herb, it is said that it is written in the Chinese book (Bon Herb Classification) that it improves muscle contractions in the legs caused by paralysis, and that when taken for a long time, dark skin becomes glossy and longevity is maintained. In Japan, it has been known since ancient times that the herbal medicine name of Naruko lily is Izui, which is the name of the herbal medicine of yellow lily, and that it is effective in tonicizing Ml as a medicinal liquor.

To give an example of literature, 59 published by Fujin Seikatsusha (Familiar Medicinal Herbs)
There is a description of Amadokoro on the page and Naruko Yuri on the same page 78. On page 21 of Shufunotomosha (color encyclopedia of medicinal herbs) there is a description of Amadokoro and Narukolily, and Keimei Shobo (
There is a description of Narukolily on page 206 of the Complete Book of Japanese Elegant Medicines, a description of Amadokoro Sake on page 103 of Yuki Shobo (fruit wine, medicinal sake type 10B), and yellow spirit wine on page 119 of the same, and in other medicinal herbal literature. The nourishing, tonic, and other medicinal properties of the rhizomes of the genus Naruko lily and Amadokoro have been described. As mentioned in the literature examples above, the applicant himself has made a medicinal liquor by steeping the roots of this medicinal drug in alcoholic beverages, and after taking it himself for several years, he has confirmed that it has remarkable medicinal effects. In other words, in the field of Chinese medicine or folk medicine, it has been used as a medicinal herb since ancient times, and it is sold at Chinese herbal medicine stores as the herbal medicine Izui or Huangsei, and is expensive.
As mentioned above, although it is a medicinal herb with considerable medicinal properties, it is not recognized as being as medicinal as ginseng among food manufacturers, and there are few examples of using the rhizome of this herb as a food. In the past, there was no food product that used the rhizomes left after soaking the rhizomes in alcoholic beverages. (c) Problems that the invention aims to solve Conventional medicinal sake researchers and enthusiasts believe that most of the rhizomes, or lees, that remain after producing and drinking medicinal sake to improve their own oral health are discarded. It will be done. The purpose of the present invention was developed in order to provide the industry with a new food material that widely contributes to the promotion of people's health and well-being by utilizing the medicinal functions of this medicinal herb, Naruko lily or Amadokoro. What kind of food and product should we create by utilizing the medicinal properties and the new fermentation function created by soaking in alcoholic beverages? Furthermore, there is a problem in whether it can be made into a food product that has the function of a health food.

(2) Means and action for solving the problems In order to solve the problems of the present invention, the motive for the invention is that the applicant himself collected medicinal herbs and made and took medicinal liquor to improve his own health. First, I will explain the simple process of making Naruko lily or Amadokoro sake.First, the rhizomes of Naruko lily or Amadokoro are washed and processed to some extent, raw or dried, and then soaked in alcoholic beverages, i.e., brewed or distilled liquor, and aged for a certain period of time. When placed, the original essence of the plant is leached out, producing yellow spirit wine or amadokoro liquor.Next, after the medicinal liquor is removed, the rhizomes that remain are appropriately finely granulated and used as the material for this food. Regarding the function of the material, it has a smelting function when soaked in alcoholic beverages, and acts as a fermentation promoting material when mixed with other food materials.For example, sake lees, which is the lees of sake made from polished rice, This is an intoxicating food produced using the same function as the one that applies the same mellow-promoting action.The features of the present invention are the inherent medicinal properties of the plant of the genus Naruko lily or Amadokoro, which have been poorly recognized in the food industry, and the use of alcoholic beverages. niti
It can be used as a brewed food by mixing it with other food materials by taking advantage of both the smelting action and promoting action of fermentation. (E) Example After producing medicinal sake that had been soaked in Shutaku, the remaining rhizomes were finely granulated into A. }A product made from chopped chili peppers, mixed with rice koji and finely granulated rhizomes, mixed with soy sauce and stirred.

B. MoroC. Salted fish D. produced by mixing finely granulated rhizomes during the production of salted seafood products. Pickled products made by pickling ingredients made from vegetables, fish, and meat together with finely granulated rhizomes.

(f) Effects of the invention By using the rhizomes of this medicinal herb of the genus Amadokoro which are pickled in sake and the remaining rhizomes are used to extract the medicinal sake, it has a melting function and can be applied to the production of a wide range of brewed foods. . Next, there are the medicinal properties and sweetness that are unique to plants of the genus Amadocoro.
It has the characteristic of softening the spiciness of salt, and the use of food materials made from waste materials after the production of medicinal liquors will definitely have an industrial effect in the production of medicinal liquors.

Claims (1)

[Claims] The rhizomes of the lily family Amadokoro genus (Naruko lily or Amadokoro), which are classified as medicinal plants, are soaked in alcoholic beverages to produce medicinal sake.After the resulting medicinal sake is removed, the remaining rhizomes are processed appropriately and mixed into other food materials. A brewed food containing medicinal rhizomes, characterized in that it is a brewed food produced by: