JPH0451884A - Preparation of liquor containing allium victorialis as main raw material - Google Patents
Preparation of liquor containing allium victorialis as main raw materialInfo
- Publication number
- JPH0451884A JPH0451884A JP2158303A JP15830390A JPH0451884A JP H0451884 A JPH0451884 A JP H0451884A JP 2158303 A JP2158303 A JP 2158303A JP 15830390 A JP15830390 A JP 15830390A JP H0451884 A JPH0451884 A JP H0451884A
- Authority
- JP
- Japan
- Prior art keywords
- garlic
- ascetic
- fermentation
- raw material
- prepare
- 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
- 239000002994 raw material Substances 0.000 title claims abstract description 8
- 244000161286 Allium victorialis Species 0.000 title abstract description 6
- 235000011644 Allium victorialis Nutrition 0.000 title abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 238000012258 culturing Methods 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 240000002234 Allium sativum Species 0.000 claims description 41
- 235000004611 garlic Nutrition 0.000 claims description 40
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 9
- 239000006228 supernatant Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 abstract 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- -1 honey Chemical class 0.000 abstract 1
- 239000012263 liquid product Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 2
- 240000002609 Pyrus pyrifolia var. culta Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000010802 sludge Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000272161 Charadriiformes Species 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- BQYJATMQXGBDHF-UHFFFAOYSA-N difenoconazole Chemical compound O1C(C)COC1(C=1C(=CC(OC=2C=CC(Cl)=CC=2)=CC=1)Cl)CN1N=CN=C1 BQYJATMQXGBDHF-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- AHLBNYSZXLDEJQ-FWEHEUNISA-N orlistat Chemical compound CCCCCCCCCCC[C@H](OC(=O)[C@H](CC(C)C)NC=O)C[C@@H]1OC(=O)[C@H]1CCCCCC AHLBNYSZXLDEJQ-FWEHEUNISA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229940081969 saccharomyces cerevisiae Drugs 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野〕
この発明は行者ニンニクを主原料とするアルコール飲料
の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing an alcoholic beverage using ascetic garlic as a main ingredient.
行者ニンニク（Ａｌｌｉｕｍ ｖｉｃｔｏｒｉａｌｉｓ
）は、深山に生えるものを修行中の行者が食用にすると
いうことで名付けられたものであり、葉、花、鱗茎（可
食部）等は、通常の栽培されているニンニク（Ａｌｌｉ
ｕｍ ｓａｔｉｖｕｍ）とは全く異なる。Ascetic Garlic (Allium victorialis)
) is so named because it grows deep in the mountains and is eaten by ascetics during their ascetic practices.The leaves, flowers, scales (edible parts), etc. are the same as the normally cultivated garlic (Alli
um sativum).
〔発明が解決しようとする問題点１
行者ニンニクは、滋養、強壮剤として著名であるが、独
特の強い臭気があるので、一般の食用に供されることは
ほとんど無い。[Problem to be Solved by the Invention 1: Ascetic garlic is famous as a nourishing and tonic agent, but it has a unique strong odor, so it is rarely used for general consumption.
発明者は、行者ニンニクを一般の食用に供するために鋭
意研究した結果、行者ニンニクに酵母を接種して発酵さ
せれば、独特の芳香を有するアルコール飲料が製造でき
ることを知り本発明を完成した。As a result of intensive research to make ascetic garlic available for general consumption, the inventor learned that if ascetic garlic was inoculated with yeast and fermented, an alcoholic beverage with a unique aroma could be produced, and the present invention was completed.
本願は次の（１）〜（３）の請求項により構成されてい
る。The present application is comprised of the following claims (1) to (3).
（１）行者ニンニク（Ａｌｌｉｕ＋ｎ ｖｉｃｔｏｒｉ
ａｌｉｓ）を破砕して液状物とし、この液状物に酵母を
接種して培養することを特徴とする行者ニンニクを主原
料とするアルコール飲料の製造方法。(1) Alliu+n victori
1. A method for producing an alcoholic beverage using ascetic garlic as a main raw material, which comprises crushing Garlic lily to make it into a liquid, inoculating yeast into the liquid and culturing it.
（２）液状物の添加物として、蜂蜜、砂糖、澱粉分解物
等を使用する請求項（１）に記載する行者ニンニクを主
原料とするアルコール飲料の製造方法。(2) The method for producing an alcoholic beverage using ascetic garlic as a main ingredient according to claim (1), wherein honey, sugar, starch decomposition products, etc. are used as additives for the liquid.
（３）行者ニンニクの自生菌による自然発酵を利用する
請求項（１）に記載する行者ニンニクを主原料とするア
ルコール飲料の製造方法。(3) The method for producing an alcoholic beverage using ascetic garlic as a main raw material according to claim (1), which utilizes natural fermentation by indigenous bacteria of ascetic garlic.
この発明に使用する行者ニンニク（ＡＩｌｉｕｍ ｖｉ
ｃｔｏｒｉａｌｉｓ）は、本州中部以北の深山や日本海
沿いの林下、北海道、千鳥、サバリン、カム−チャツカ
、アムール、ウスリー、朝鮮、中国化、東北部等の温帯
に分布する多年生草本で、強い臭気がある。地上部は１
年で枯れる。鱗茎（可食部）は長さ４〜６ｃｍ、皮針形
で多くは湾曲し、淡褐色の繊維をまとっている０葉は２
片であるが稀には３片ある１葉柄の下半は茎の下部を抱
いており、上部には暗紫色の細点がある。Ailium vi used in this invention
ctorialis) is a perennial herb that is distributed in the deep mountains north of central Honshu, under forests along the Sea of Japan, and in temperate regions such as Hokkaido, Plover, Sabarin, Kamchatka, Amur, Ussuri, Korea, Sinicization, and Northeastern Japan. There is a smell. The above ground part is 1
Withers in a year. The scales (edible part) are 4 to 6 cm long, needle-shaped and often curved, and there are 2 leaves covered with light brown fibers.
The lower half of the petiole, which is lobed, but rarely three, hugs the lower part of the stem, and the upper part has dark purple dots.
葉面ば広く大きく長さ２１０ｃｍ内外、楕円形または狭
楕円形で先端は尖るか、または円く基部は次第に細くな
って柄に続いている。柔らかくて光沢がなく、薄青緑色
をしている。７月ごろ葉の間から茎を１本出すが、茎は
３０〜５０ｃｍあり、頂上に白花からなる散形花序を付
けているが、時には淡紫色を帯びる。右下の総包葉は、
膜質で２〜３枚あり花被６片は、長楕円形で長さ６ｍｍ
内外、やや鈍頭である。雄しへ６本は突出ており、朽は
黄緑色、さく果はふくれた３部分からなり倒心臓形で回
頭である。The leaves are wide and 210 cm long, elliptic or narrowly elliptic, with a pointed or rounded tip and a tapered base that continues to the stalk. It is soft, lacks luster, and has a light blue-green color. A single stem emerges from between the leaves around July, and the stem is 30 to 50 cm long, with an umbel of white flowers at the top, sometimes tinged with pale purple. The lower right follicle is
There are 2 to 3 membranous perianths, and the 6 perianths are oblong and 6 mm long.
He is a little blunt inside and out. Six stalks protrude from the male, the rot is yellowish green, and the capsule consists of three swollen parts, obthroated and turned.
この発明の行者ニンニクを主原料とするアルコール飲料
の製造方法を工程的に説明すると次の通りである。The process for manufacturing an alcoholic beverage using garlic as a main ingredient according to the present invention is as follows.
イ）まず行者ニンニクを水洗いした後、よく水切りをす
る。b) First, wash the Gyōja garlic with water, then drain it well.
口）この行者ニンニクを、破砕機で破砕して破砕汁を得
る。Mouth) Crush this ascetic garlic with a crusher to obtain crushed juice.
ハ）この破砕汁（またはこれを濾過したもの）に、必要
に応じて（通常は３〜２０％程度補糖する）酵母を接種
して発酵させる。この際使用される酵母としては、従来
のワイン製造に用いられできているサツカロミセス属が
望ましく、特にサツカロミセス セレビシェＷ３（Ｓａ
ｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ入手先
山梨県工業技術センター食品醸造部 山梨県東八代郡
石和町窪中島３１２−４）が好適に使用できる。また発
酵時の雑菌の繁殖を防止するため、行者ニンニクの自生
菌を利用するときを除いて、通常メタ−カリ（Ｋ２Ｓ２
０Ｓ ）を添加する。c) The crushed juice (or the filtered juice) is inoculated with yeast (usually supplemented by about 3 to 20%) as needed and fermented. The yeast used in this case is preferably of the genus Satucharomyces, which is used in conventional wine production, and in particular, Satucharomyces cerevisiae W3 (Sa
ccharomyces cerevisiae obtained from Yamanashi Prefectural Industrial Technology Center Food Brewing Department (312-4 Kubonakajima, Isawa-machi, Higashiyatsushiro-gun, Yamanashi Prefecture) can be suitably used. In addition, in order to prevent the proliferation of bacteria during fermentation, we usually use Meta-Kali (K2S2
0S) is added.
二）発酵は搾汁後から徐々に始まり、数日後には炭酸ガ
スが音を立てて発生しつつ激しく発酵する。このアルコ
ール発酵が終わってしばらくすると、第２の発酵（乳酸
に変化する後発酵）が開始する。2) Fermentation begins gradually after squeezing the juice, and after a few days, it ferments vigorously with the generation of carbon dioxide gas. Shortly after this alcoholic fermentation ends, the second fermentation (post-fermentation where it changes into lactic acid) begins.
ホ）発酵の終了後は静置してオリを沈澱させ、その上澄
液を他の檜へ移すことによってオリを除く、いわゆるオ
リ引きを繰返す、これを繰返しながら約半年はど樽の中
で熟成させた上、必要に応じてビン詰めする０以上の工
程を経ることにより、行者ニンニク特有の臭みは、はと
んど消失する。e) After fermentation is complete, leave the lees to settle and remove the lees by transferring the supernatant liquid to another cypress, repeating what is called oozing. While repeating this process, the lees remain in the barrel for about half a year. By ripening and, if necessary, bottling the garlic, the characteristic odor of ascetic garlic almost disappears.
へ）なお、上記ハ）の工程において、破砕汁をそのまま
使用し、酵母を接種して発酵すれば、生成したアルコー
ルで行者ニンニク中の成分を大量に抽出するので、その
後搾られた（分離された）行者ニンニク汁は、重い味の
アルコール飲料（ワイン様飲料）となる。f) In the step c) above, if the crushed juice is used as it is, inoculated with yeast and fermented, the alcohol produced will extract a large amount of the ingredients in the ascetic garlic. ) The ascetic garlic juice becomes an alcoholic drink (wine-like drink) with a heavy taste.
ト）またこの行者ニンニクの破砕汁（搾汁液）には、ブ
ドウやリンゴ、ナシ、イチゴ、桜桃などの果実の外、ド
クダミその他の材料の破砕汁を混合して発酵させること
も、もちろん可能である。G) Of course, it is also possible to mix and ferment the crushed juice of ascetic garlic with the crushed juice of fruits such as grapes, apples, pears, strawberries, and cherry blossoms, as well as other ingredients such as Houtodyami. be.
〔作用Ｊ
行者ニンニクの成分がアルコール発酵によってどのよう
な作用を受けるのかは明らかではないが、当初から含有
している糖分からアルゴールが生成してアルコール飲料
（ワイン様飲料）が得られることは熱論である。また予
め発酵させてから搾汁することにより、行者ニンニクの
成分が大量に溶は出し、栄養分に冨む行者ニンニクを主
原料とするアルコール飲料を製造する事が可能となる。[Action J: Although it is not clear what effect the components of ascetic garlic undergo through alcoholic fermentation, it is hotly debated that algol is produced from the sugar it contains from the beginning and an alcoholic beverage (wine-like beverage) is obtained. It is. Furthermore, by fermenting the garlic in advance and then squeezing the juice, a large amount of the components of the ascetic garlic are dissolved, making it possible to produce an alcoholic beverage using the nutritious ascetic garlic as the main ingredient.
［発明の効果］
この発明の行者ニンニクを原料とする行者ニンニクを主
原料とするアルコール飲料の製造方法は以上のように構
成したので、飲み易く栄養分に富む行者ニンニクンを主
原料とするアルコール飲料が容易に得られ、従来食用に
供することが困難であった行者ニンニクを飲料として摂
取することができるという効果を有する。[Effects of the Invention] Since the method for producing an alcoholic beverage using ascetic garlic as a raw material according to the present invention is configured as described above, an alcoholic beverage that is easy to drink and rich in nutrients and that uses ascetic garlic as a main ingredient can be produced. It has the effect that ascetic garlic, which is easily obtained and has been difficult to consume for human consumption, can be consumed as a drink.
［実施例１］
行者ニンニクを水洗いした後、破砕（潰砕）して１０ｋ
ｇの行者ニンニクの破砕物を得た。[Example 1] After washing Gyoja garlic with water, crush it (crushed) and make 10k
A crushed product of gyoja garlic was obtained.
この行者ニンニク破砕物に、メタカリを少量添加して搾
汁し、約６ｋｇの搾汁液を得た。この搾汁液に蜂蜜を１
ｋｇ添加し、サツカロミセスセレビシェ（Ｓａｃｃｈａ
ｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ）Ｗ−３を接
種して、発酵を開始した。A small amount of metakali was added to the crushed garlic, and the juice was squeezed to obtain about 6 kg of squeezed liquid. Add 1 honey to this juice
kg of Saccha cerevisiae (Saccha
romyces cerevisiae) W-3 was inoculated to start fermentation.
発酵の終了後は静置してオリを沈澱させ、上澄液をほか
の容器に移してオリ引きを繰返す。After fermentation is complete, leave the liquid to settle, transfer the supernatant liquid to another container, and repeat the process.
これを繰返しながら約半年はど樽の中で熟成させたとこ
ろ、５ｋｇの行者ニンニクを原料とするワイン様のアル
コール飲料が得られた。このアルコール飲料は透明で約
１０〜１２％のアルコール分を有し、行者ニンニク特有
の臭いは消失しており、さっばりした風味を有するもの
であった。After repeating this process and aging in barrels for about half a year, a wine-like alcoholic beverage made from 5 kg of ascetic garlic was obtained. This alcoholic beverage was transparent and had an alcohol content of about 10 to 12%, the odor characteristic of ascetic garlic had disappeared, and it had a light flavor.
［実施例２］
行者ニンニクを水洗いした後、破砕（潰砕）して１０ｋ
ｇの行者ニンニクの破砕物を得た。[Example 2] After washing Gyoja garlic with water, crush it (crushed) and make 10k
A crushed product of gyoja garlic was obtained.
この行者ニンニク破砕物に、メタカリを少量添加し、更
に砂糖１ｋｇ添加し、サツカロミセスセレビシェ（Ｓａ
ｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ）Ｗ
−３を接種して、発酵を開始した。主発酵が終了した時
点で搾汁したところ、約７．５ｋｇの搾汁液が得られた
。更に発酵を継続し、発酵を終了させた後、静置してオ
リを沈澱させ、上澄液を他の容器に移してオリ引きを繰
返した。A small amount of metakali was added to the crushed ascetic garlic, and 1 kg of sugar was added.
ccharomyces cerevisiae)W
-3 was inoculated and fermentation was started. When the main fermentation was completed, the juice was squeezed, and about 7.5 kg of squeezed liquid was obtained. Fermentation was further continued, and after completion of the fermentation, the mixture was allowed to stand still to settle the sludge, and the supernatant liquid was transferred to another container and the sludge was repeated.
これを繰返しながら約半年はど樽の中で熟成させたとこ
ろ、６．５ｋｇの行者ニンニクを原料とするワイン様の
アルコール飲料が得られた。After repeating this process and aging in barrels for about half a year, a wine-like alcoholic beverage made from 6.5 kg of ascetic garlic was obtained.
このアルコール飲料は、１２〜１４％のアルコール分を
有し、比較的重厚な風味を有し、行者ニンニク特有の臭
いが全くないものであった。This alcoholic beverage had an alcohol content of 12 to 14%, a relatively strong flavor, and no odor peculiar to ascetic garlic.
Claims (1)
ｉｓ）を破砕して液状物とし、この液状物に酵母を接種
して培養することを特徴とする行者ニンニクを主原料と
するアルコール飲料の製造方法。 ２、液状物の添加物として、蜂蜜、砂糖、澱粉分解物等
を使用する請求項１に記載の行者ニンニクを主原料とす
るアルコール飲料の製造方法。 ３、行者ニンニクの自生菌による自然発酵を利用する請
求項１に記載の行者ニンニクを主原料とするアルコール
飲料の製造方法。[Claims] 1. Allium victorian
1. A method for producing an alcoholic beverage using ascetic garlic as a main raw material, which comprises crushing garlic to form a liquid, inoculating yeast into the liquid, and culturing the liquid. 2. The method for producing an alcoholic beverage using ascetic garlic as a main raw material according to claim 1, wherein honey, sugar, starch decomposition products, etc. are used as additives for the liquid. 3. The method for producing an alcoholic beverage using ascetic garlic as a main raw material according to claim 1, which utilizes natural fermentation by indigenous bacteria of ascetic garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2158303A JPH0451884A (en) | 1990-06-15 | 1990-06-15 | Preparation of liquor containing allium victorialis as main raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2158303A JPH0451884A (en) | 1990-06-15 | 1990-06-15 | Preparation of liquor containing allium victorialis as main raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0451884A true JPH0451884A (en) | 1992-02-20 |
Family
ID=15668676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2158303A Pending JPH0451884A (en) | 1990-06-15 | 1990-06-15 | Preparation of liquor containing allium victorialis as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0451884A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6030673A (en) * | 1983-07-29 | 1985-02-16 | Masataka Akiyoshi | Preparation of liquor |
| JPH0216958A (en) * | 1988-07-02 | 1990-01-19 | Takahiko Go | Health drink added with main component of allium victorialis |
-
1990
- 1990-06-15 JP JP2158303A patent/JPH0451884A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6030673A (en) * | 1983-07-29 | 1985-02-16 | Masataka Akiyoshi | Preparation of liquor |
| JPH0216958A (en) * | 1988-07-02 | 1990-01-19 | Takahiko Go | Health drink added with main component of allium victorialis |
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