JPH04248971A - Fermented drink containing herb ingredient and production thereof - Google Patents
Fermented drink containing herb ingredient and production thereofInfo
- Publication number
- JPH04248971A JPH04248971A JP3010705A JP1070591A JPH04248971A JP H04248971 A JPH04248971 A JP H04248971A JP 3010705 A JP3010705 A JP 3010705A JP 1070591 A JP1070591 A JP 1070591A JP H04248971 A JPH04248971 A JP H04248971A
- Authority
- JP
- Japan
- Prior art keywords
- liquid layer
- yeast
- sugar
- aloe
- fermented drink
- 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
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 11
- 239000004615 ingredient Substances 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 11
- 241001116389 Aloe Species 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 229930091371 Fructose Natural products 0.000 claims abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 5
- 239000005715 Fructose Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000008216 herbs Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 4
- 240000000691 Houttuynia cordata Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000007721 medicinal effect Effects 0.000 description 3
- 244000144927 Aloe barbadensis Species 0.000 description 2
- 235000002961 Aloe barbadensis Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000013717 Houttuynia Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000010370 hearing loss Effects 0.000 description 1
- 231100000888 hearing loss Toxicity 0.000 description 1
- 208000016354 hearing loss disease Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000033808 peripheral neuropathy Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【0001】0001
【0001】0001
【0002】0002
【産業上の利用分野】本発明は、天然の薬草の成分を含
有する醗酵飲料とその製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented beverage containing natural herbal ingredients and a method for producing the same.
【0003】0003
【0002】0002
【0004】0004
【従来の技術】古くからアロエやドクダミに代表される
天然の薬草は、その葉・茎部分に外科的および内科的な
治癒効果があるため家庭薬として重宝がられており、近
年は医学・薬学界からも再認識されている。[Prior Art] Natural medicinal herbs such as aloe and Hokutami have been valued as home remedies since ancient times because their leaves and stems have surgical and internal healing effects. It has been re-recognized by the world.
【0005】[0005]
【0003】0003
【0006】[0006]
【発明が解決しようとする課題】しかしながら、アロエ
は独特の強い苦味があるため、薬効は優秀であっても天
然のままでは日常的には服用し難いものである。またド
クダミの生葉・茎については、健康維持やとくに外傷に
対する特効があるにもかかわらず、天然のままでは特有
の刺激的悪臭が忌避され、折角の薬効が日常的に使用さ
れにくい。[Problems to be Solved by the Invention] However, aloe vera has a unique and strong bitter taste, so even though it has excellent medicinal effects, it is difficult to take it in its natural state on a daily basis. In addition, although the fresh leaves and stems of Hokudami have special effects on maintaining health and especially against external injuries, their unique pungent odor makes them repellent in their natural state, making them difficult to use on a daily basis due to their medicinal properties.
【0007】[0007]
【0004】0004
【0008】[0008]
【課題を解決するための手段】そこで本発明は、天然の
ままでは服用に供し難いアロエやドクダミ等の薬草の生
の搾汁または煎出液に砂糖、果糖等の糖分を加えて混合
液とし、これに酵母菌または酵母菌と乳酸菌とを添加し
て仕込み、醗酵熟成させたのち液層と固液層とに分離し
て透明な芳香性の液層を得、これを醗酵性飲料として飲
みやすくするものである。[Means for Solving the Problems] Therefore, the present invention has been developed by adding sugars such as sugar and fructose to the raw juice or decoction of medicinal herbs such as Aloe and Heutyami, which are difficult to consume in their natural state. This is prepared by adding yeast or yeast and lactic acid bacteria, and after fermentation and maturation, it is separated into a liquid layer and a solid liquid layer to obtain a transparent aromatic liquid layer, which is drunk as a fermented beverage. It makes it easier.
【0009】[0009]
【0005】即ち、本発明はアロエやドクダミなどの天
然の薬草の葉・茎などから採取した生搾汁または煎出液
と砂糖、果糖等の糖分を加えた混合液に、酵母菌または
乳酸菌を添加して仕込み、醗酵熟成させた後液層と固液
層とに分離して透明な液層を得ることを特徴とする、薬
草成分を含有する醗酵飲料の製造方法であり、またこの
方法で得られた前記の透明な液層の醗酵飲料である。That is, the present invention involves adding yeast or lactic acid bacteria to a mixture of freshly squeezed juice or decoction collected from the leaves and stems of natural medicinal herbs such as aloe and Hokudyami and sugar such as sugar or fructose. A method for producing a fermented beverage containing medicinal herbal ingredients, which is characterized by adding and brewing, fermenting and maturing, and then separating into a liquid layer and a solid liquid layer to obtain a transparent liquid layer. The obtained fermented beverage has a transparent liquid layer.
【0010】0010
【0006】[0006]
【0011】[0011]
【実施例】つぎに、本発明の製造方法と作用効果を実施
例により説明する。薬草原料としてのアロエまたはドク
ダミなどの葉・茎からの生搾汁または煎出液100リッ
トルに対して、砂糖等を添加して糖分濃度を約20パー
セントの混合液に調合し、これに適当量の酵母菌を添加
してよく攪拌し、温度を28℃〜33℃に維持するよう
にして醗酵させることにより、薬草に含まれるエキス分
を液相に移行させて芳香性の醗酵液を造る。これを濾別
して透明な醗酵液とし、これを最終的に85℃にて殺菌
して最終製品を得る。[Examples] Next, the manufacturing method and effects of the present invention will be explained with reference to Examples. Add sugar, etc. to 100 liters of freshly squeezed juice or decoction from leaves and stems of aloe vera or Heutyami sinensis as a medicinal herb raw material to make a mixture with a sugar concentration of approximately 20%, and add an appropriate amount to this. By adding yeast bacteria, stirring well, and fermenting while maintaining the temperature at 28° C. to 33° C., the extracts contained in the medicinal herbs are transferred to the liquid phase to produce an aromatic fermented liquid. This is filtered to obtain a transparent fermentation liquid, which is finally sterilized at 85°C to obtain the final product.
【0012】0012
【0007】上記に於いて、薬草原料はアロエとドクダ
ミなどに限定されない。また醗酵菌としては酵母菌の単
独使用のほかに醗酵菌と乳酸菌を混合して使用してもよ
い。使用する糖分については砂糖以外に蜂蜜、果糖、ブ
ドウ糖などを使用できる。糖分濃度は良好な醗酵を維持
する濃度として10〜25パーセントが使用できる。さ
らに混合液に醗酵を促進するために醗酵促進剤を添加す
ることも差支えない。[0007] In the above, the medicinal herb raw materials are not limited to aloe, Heutyami, and the like. Furthermore, as the fermenting bacteria, yeast may be used alone, or a mixture of fermenting bacteria and lactic acid bacteria may be used. Regarding the sugar used, other than sugar, honey, fructose, glucose, etc. can be used. A sugar concentration of 10 to 25 percent can be used to maintain good fermentation. Furthermore, a fermentation accelerator may be added to the mixed liquid in order to promote fermentation.
【0013】[0013]
【0008】この発明によると、自然の薬草のままで使
用するときのアロエの強い渋味が醗酵過程で緩和され、
ドクダミの不快な刺激性の悪臭も醗酵過程で分解して消
失して、天然の薬草からは想到しえない全く新しい芳香
性の風味とさっぱりした旨味をもつ透明な醗酵飲料が誕
生するものである。その上、常温のままでの長期保存が
可能となり、しかも薬効はそのままの状態を享受しうる
。According to this invention, the strong astringency of aloe when used as a natural medicinal herb is alleviated during the fermentation process.
The unpleasant, pungent odor of Houta yam is also broken down and disappears during the fermentation process, creating a transparent fermented beverage with a completely new aromatic flavor and refreshing umami that cannot be imagined from natural medicinal herbs. . Moreover, it can be stored for a long period of time at room temperature, and the medicinal effects can still be enjoyed.
【0014】[0014]
【0009】[0009]
【0015】[0015]
【発明の効果】上記のように醸造された天然薬草からの
醗酵飲料は、継続的に服用することが容易で健康の回復
と維持に効果的な滋養保健飲料であり、とくにアロエを
原料とするものは精力回復、老化性弱視力や老化性難聴
、育毛、抹消神経障害等に顕著な効果を奏し、またドク
ダミを原料とするものは便秘や整腸及び疲労回復等に効
果を奏する。[Effect of the invention] The fermented beverage made from natural medicinal herbs brewed as described above is a nutritious and health drink that is easy to take continuously and is effective for restoring and maintaining health, especially when made from aloe. It has a remarkable effect on restoring energy, aging-related poor eyesight, age-related hearing loss, hair growth, peripheral nerve disorders, etc., and products made from Houttuynia annuus are effective on constipation, intestinal regulation, and recovery from fatigue.
【図1】は本発明の製造方法の例を示す図である。FIG. 1 is a diagram showing an example of the manufacturing method of the present invention.
Claims (2)
から採取した搾汁または煎出液に糖分を加え更に、酵母
菌または酵母菌と乳酸菌を加えて醗酵させ、その後で固
液層を分離除去したことを特徴とする薬草成分を含有す
る醗酵飲料。Claim 1: Sugar is added to the juice or decoction collected from the leaves and stems of medicinal herbs such as aloe and Houta datum, and then yeast or yeast and lactic acid bacteria are added to ferment it, and then a solid liquid layer is formed. A fermented beverage containing medicinal herbal ingredients that have been separated and removed.
茎などから採取した搾汁または煎出液と砂糖、果糖等の
糖分を加えた混合液に、酵母菌または酵母菌と乳酸菌を
添加して仕込み、醗酵熟成させたのち液層と固液層とに
分離して透明な液層を得ることを特徴とする、薬草成分
を含有する醗酵飲料の製造方法。[Claim 2] Leaves of natural medicinal herbs such as aloe and Dokudyami
Yeast bacteria or yeast bacteria and lactic acid bacteria are added to a mixture of juice or decoction collected from stems, etc. and sugar, fructose, etc., and after fermentation and maturing, a liquid layer and a solid liquid layer are formed. 1. A method for producing a fermented beverage containing medicinal herbal ingredients, characterized by separating into a transparent liquid layer.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3010705A JPH04248971A (en) | 1991-01-31 | 1991-01-31 | Fermented drink containing herb ingredient and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3010705A JPH04248971A (en) | 1991-01-31 | 1991-01-31 | Fermented drink containing herb ingredient and production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH04248971A true JPH04248971A (en) | 1992-09-04 |
Family
ID=11757715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3010705A Pending JPH04248971A (en) | 1991-01-31 | 1991-01-31 | Fermented drink containing herb ingredient and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH04248971A (en) |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06335376A (en) * | 1993-05-28 | 1994-12-06 | Nakatomichiyou Nogyo Kyodo Kumiai | Production of medical wine and medical drink |
JPH078256A (en) * | 1993-06-25 | 1995-01-13 | Yamanashi Yakuken Kk | Production of wine of lotus root |
WO1995007681A1 (en) * | 1993-09-15 | 1995-03-23 | Sylvia Warschkow | Hair lotion and gel for the cosmetic treatment of hair fall and for causing new hair growth |
JPH0923858A (en) * | 1995-07-07 | 1997-01-28 | Yukio Arai | Aloe fermented drink |
JP2000189120A (en) * | 1998-12-25 | 2000-07-11 | Calpis Co Ltd | Acidic beverage having enhanced fruity fragrance and its production |
KR100369638B1 (en) * | 2000-06-19 | 2003-01-29 | 김점선 | Manufacturing method for drink using natural vegetable materials |
WO2006126476A1 (en) * | 2005-05-27 | 2006-11-30 | Kabushiki Kaisha Yakult Honsha | Lactic acid bacteria fermented substance and fermented milk food product containing the same |
JPWO2006129508A1 (en) * | 2005-06-02 | 2008-12-25 | 株式会社ヤクルト本社 | Bifidobacterium-containing fermented food and method for producing the same |
CN105211973A (en) * | 2015-07-08 | 2016-01-06 | 王曙光 | Promoting the production of body fluid property of one drinks and preparation method |
CN107348051A (en) * | 2017-08-23 | 2017-11-17 | 宁波甬鸿优尚餐饮有限公司 | A kind of calming liver and clearing heat blood pressure reducing health-care tea and preparation method thereof |
CN107397011A (en) * | 2017-08-23 | 2017-11-28 | 宁波甬基生物科技有限公司 | One kind refreshes the mind herbal health care tea-drinking and preparation method thereof |
CN107439750A (en) * | 2017-08-23 | 2017-12-08 | 宁波甬鸿优尚餐饮有限公司 | A kind of eyeshield improving eyesight cassia seed herbal health care tea-drinking and preparation method thereof |
CN107467296A (en) * | 2017-08-23 | 2017-12-15 | 宁波甬鸿优尚餐饮有限公司 | A kind of spirit refreshing and eye-brightening compound cassia seed Chinese herbal medicine tea-drinking and preparation method thereof |
-
1991
- 1991-01-31 JP JP3010705A patent/JPH04248971A/en active Pending
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06335376A (en) * | 1993-05-28 | 1994-12-06 | Nakatomichiyou Nogyo Kyodo Kumiai | Production of medical wine and medical drink |
JPH078256A (en) * | 1993-06-25 | 1995-01-13 | Yamanashi Yakuken Kk | Production of wine of lotus root |
WO1995007681A1 (en) * | 1993-09-15 | 1995-03-23 | Sylvia Warschkow | Hair lotion and gel for the cosmetic treatment of hair fall and for causing new hair growth |
JPH0923858A (en) * | 1995-07-07 | 1997-01-28 | Yukio Arai | Aloe fermented drink |
JP2000189120A (en) * | 1998-12-25 | 2000-07-11 | Calpis Co Ltd | Acidic beverage having enhanced fruity fragrance and its production |
KR100369638B1 (en) * | 2000-06-19 | 2003-01-29 | 김점선 | Manufacturing method for drink using natural vegetable materials |
TWI468513B (en) * | 2005-05-27 | 2015-01-11 | Yakult Honsha Kk | Lactic acid bacteria fermentation products and fermented milk foods |
WO2006126476A1 (en) * | 2005-05-27 | 2006-11-30 | Kabushiki Kaisha Yakult Honsha | Lactic acid bacteria fermented substance and fermented milk food product containing the same |
JPWO2006126476A1 (en) * | 2005-05-27 | 2008-12-25 | 株式会社ヤクルト本社 | Lactic acid bacteria fermented product and fermented milk food containing the same |
JP4739335B2 (en) * | 2005-05-27 | 2011-08-03 | 株式会社ヤクルト本社 | Lactic acid bacteria fermented product and fermented milk food containing the same |
US9708579B2 (en) | 2005-05-27 | 2017-07-18 | Kabushiki Kaisha Yakult Honsha | Lactic acid bacteria fermented substance and fermented milk food product containing the same |
JPWO2006129508A1 (en) * | 2005-06-02 | 2008-12-25 | 株式会社ヤクルト本社 | Bifidobacterium-containing fermented food and method for producing the same |
US9596875B2 (en) | 2005-06-02 | 2017-03-21 | Kabushiki Kaisha Yakult Honsha | Fermented food containing Bifidobacterium bacteria and method for producing the same |
JP4746615B2 (en) * | 2005-06-02 | 2011-08-10 | 株式会社ヤクルト本社 | Bifidobacterium-containing fermented food and method for producing the same |
CN105211973A (en) * | 2015-07-08 | 2016-01-06 | 王曙光 | Promoting the production of body fluid property of one drinks and preparation method |
CN107348051A (en) * | 2017-08-23 | 2017-11-17 | 宁波甬鸿优尚餐饮有限公司 | A kind of calming liver and clearing heat blood pressure reducing health-care tea and preparation method thereof |
CN107397011A (en) * | 2017-08-23 | 2017-11-28 | 宁波甬基生物科技有限公司 | One kind refreshes the mind herbal health care tea-drinking and preparation method thereof |
CN107439750A (en) * | 2017-08-23 | 2017-12-08 | 宁波甬鸿优尚餐饮有限公司 | A kind of eyeshield improving eyesight cassia seed herbal health care tea-drinking and preparation method thereof |
CN107467296A (en) * | 2017-08-23 | 2017-12-15 | 宁波甬鸿优尚餐饮有限公司 | A kind of spirit refreshing and eye-brightening compound cassia seed Chinese herbal medicine tea-drinking and preparation method thereof |
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