JPH11169162A - Healthy murasaki-shu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a healthy Murasaki-shu (a kind of Japanese sake) reinforcing an eye or the internal organ functions without causing the aftereffects of drink by mixing refined Japanese sake containing a specific anthocyanin- based coloring matter with respectively prescribed amount of ascorbic acid, hinokitiol and an active smoked liquid. SOLUTION: This healthy Murasaki-shu is obtained by adding 0.1-2% of ascorbic acid and 1-20 ppm of hinokitiol or 1-20 ppm of an active smoked liquid to refined Japanese sake containing an anthocyanin-based coloring matter and exhibiting purplish red color and obtained by applying a yeast fungus to Kuroyuri (a brand of Japanese rice) seed Shiko (a brand of Japanese rice) unpolished rice or mixture of the unpolished rice and polished rice having anthocyanin-based coloring matter to seed coat of the unpolished rice and fermenting. Preferably, the healthy Murasaki-shu is prepared by mixing the purplish anthocyanin-based coloring matter-containing extracted refined Japanese sake solution obtained by extracting thin fragments obtained by peeling the seed coat and crushing from the Kuroyuri seed Shiko unpolished rice with usual refined Japanese sake, and further adding 0.1-2% of ascorbic acid and 1-20 ppm of hinokitiol or 1-20 ppm of active smoked liquid and blending.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a healthy purple liquor which is preferred for use in beverages.

[0002]

2. Description of the Related Art In the conventional sake, there has been a widespread use of a refined rice made by using polished rice as a raw material seed, allowing yeast to act thereon, fermenting the starch, converting the starch into saccharified alcohol, and inverting the alcohol component.

[0003]

In the conventional fermentation or synthetic liquor, sake or distilled liquor containing ethyl alcohol as a main component, a mixed liquor thereof, or a mixed liquor obtained by adding a flavorful liquor to these liquors, etc. There is. It is well known that it has good health effects such as relief from stress due to the effect of sickness and promotion of blood circulation by improving blood circulation, but often overdose can cause physical disorders and impair health. well known. It is an object of the present invention to provide a healthy purple wine which has the effect of strengthening the eyes and built-in functions in addition to such a good prevention effect, and also has the effect of preventing sickness even if it is slightly overdrinked.

[0004]

In order to achieve the above-mentioned object, one of the healthy purple wines of the present invention is purple polished rice alone or 1,0-15 violet polished rice having anthocyanin pigment in polished rice.
%, And the yeast is acted on to saccharify and ferment the starch to produce a reddish purple transparent sake having an anthocyanin pigment, and to which 0, 1-2% ascorbic acid and 1-20 ppm hinokitiol are added. . Second, 1kg to 10% of an anthocyanin pigment extract obtained by extracting 1kg of ground seed coat of purple incense brown rice with 100kg of sake
It is made by adding 0, 10 to 2, 0% of ascorbic acid and hinokitiol to the mixture. Anthocyanin dyes, which are functional components of healthy purple wine, enhance eyesight and built-in functions. In addition, ascorbic acid exerts an antioxidant effect and an effect of preventing alcoholic beverages from being excessively drunk. In addition, hinokitiol and active smoke have the same antioxidant and antibacterial functions and a mild taste. Therefore, it can be seen that the healthy purple wine of the present invention has an important function in addition to the conventional sake effect while maintaining health.
"Activated smoke" refers to the smoke obtained by: (Refer to Japanese Patent No. 20798875 Japanese Patent Publication No. Hei 7-119165) Logs (hardwood, bamboo, etc.) are heated in a reducing atmosphere to be thermally decomposed.
The smoke generated during ℃ is cooled and condensed while applying an activation treatment by an electric field using a water-cooled heat exchanger under a high voltage to form a crude smoke liquid, which is allowed to stand for 1 to 6 months, The oil component floating on the surface and heavy components such as tar settled on the lower portion are separated and removed, and the remaining crude liquid is further distilled to generate 80
Purified smoke liquid obtained by cooling and condensing a fraction at 160 ° C. The smoke generated by the partial oxidation of the raw materials for smoking is cooled and condensed while being activated by an electric field using a water-cooled heat exchanger under a high voltage, and obtained in the same manner as above.

[0005]

The healthy purple sake of the present invention is characterized by its ability to relieve the stress of sake, enhance metabolism by promoting blood circulation, strengthen the eyes with anthocyanin dyes, enhance the built-in function, prevent drunkenness with ascorbic acid and hinokitiol, and prevent oxidation. It has an antibacterial and mild taste effect.

[0006]

EXAMPLES Example 1: Healthy Purple Sake 100 g of purple incense rice was added to 1 kg of refined rice in a weight ratio, yeast was acted on the rice, and the mixture was fermented at a temperature of 36 ° C. to obtain sake having a purple-red color. This is because the anthocyanin pigment contained in the seed coat of purple incense brown rice was extracted by the sake and exhibited reddish purple. On the other hand, 1% of ascorbic acid and 5 ppm of hinokitiol and 10 parts of active smoked liquid were used.
ppm was added to obtain healthy purple wine. The effects of this healthy purple wine are shown below.

Example 2 To 1 kg of purple incense brown rice, add 10 g of an extract obtained by extracting an anthocyanin-based pigment with sake with 100 kg of sake and then add 1% of ascorbic acid and 5 ppm of hinokitiol to the healthy purple wine. The effects were as follows: 0,1-2% ascorbic acid, 1-20 hinokitiol
The same effect was obtained with ppm. 0 ascorbic acid,
1%, hinokitiol 1ppm or less and active smoke liquid 1pp
m or less, the above-mentioned effects are diminished. On the other hand, ascorbic acid 2,0%, hinokitiol 20 ppm or more, and the addition of activated smoke 20 ppm or more change the taste. The above range is considered desirable.

[0008]

The present invention has the following effects as described above. Many people use the healthy purple wine of the present invention to enhance the eyesight and make it better visible at night. The healthy purple liquor of the present invention is less likely to cause sickness even if it exceeds a proper amount. The healthy purple liquor of the present invention prevents the oxidation of the liquor components and does not change the taste. Color fading is also small.

Claims (2)

[Claims] 1. A reddish-purified sake containing an anthocyanin-based pigment obtained by fermenting a yeast mixed with brown rice, which has an anthocyanin-based pigment in the seed coat of anthocyanin-based pigment, or mixed rice with refined rice, and fermenting the yeast. 0, 1-2% ascorbic acid and 1-20 ppm hinokitiol 1-20 ppm
A healthy purple liquor characterized by being mixed with an active smoked liquid. 2. An extracted sake solution exhibiting a reddish purple color containing an anthocyanin-based pigment obtained by extracting with a sake from a crushed piece obtained by peeling and crushing a seed coat from a black lily seed purple incense brown rice and mixing it with conventional sake. ~ 2% ascorbic acid and 1-20p
A healthy purple liquor obtained by adding and mixing pm hinokitiol and 1 to 20 ppm of active smoke liquid.