JPH04248971A - Fermented drink containing herb ingredient and production thereof - Google Patents

Abstract

PURPOSE:To produce fermented drink containing natural herb ingredients of aloe, Houttuynia cordata, etc. CONSTITUTION:A herb ingredient-containing fermented drink characterized by adding a yeast or yeast and lactic acid bacterium to a mixed liquid obtained by adding juice collected from leaf, stem, etc., of the above-mentioned natural herb or decocted liquid thereof with sugar content such as sugar or fructose, charging the resultant mixture, fermenting and aging the mixture, separating the aged mixture into a liquid layer and solid-liquid layer and obtaining transparent liquid layer and production thereof.

Description

[Detailed description of the invention]

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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.

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[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.

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[0006]

[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.

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[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]

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.

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[0006]

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[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.

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[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]

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.

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[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.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing an example of the manufacturing method of the present invention.

Claims (2)

[Claims] 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. [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.