JPH0453462A - Collection of essence from bamboos - Google Patents
Collection of essence from bamboosInfo
- Publication number
- JPH0453462A JPH0453462A JP2163696A JP16369690A JPH0453462A JP H0453462 A JPH0453462 A JP H0453462A JP 2163696 A JP2163696 A JP 2163696A JP 16369690 A JP16369690 A JP 16369690A JP H0453462 A JPH0453462 A JP H0453462A
- Authority
- JP
- Japan
- Prior art keywords
- bamboo
- essence
- sake
- extract
- bamboos
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 23
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 23
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 23
- 241000209128 Bambusa Species 0.000 title description 3
- 241001330002 Bambuseae Species 0.000 claims abstract description 20
- 239000011425 bamboo Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 230000007103 stamina Effects 0.000 abstract description 2
- 239000003651 drinking water Substances 0.000 abstract 1
- 235000020188 drinking water Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000003610 charcoal Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000010665 pine oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は日本国内に豊富にある竹類な素材とし、 こ
れを加熱又は圧搾してそのエキスを採取、 利用するこ
とに関するものである。[Detailed Description of the Invention] (Field of Industrial Application) This invention relates to the extraction and utilization of extracts from bamboo materials, which are abundant in Japan, by heating or pressing them.
（従来の技術）
従来、竹類は殆どが、燃料、工芸品、鑑賞用又は、料理
用の容器あるいは飾り付は等に利用されているに過ぎな
い。(Prior Art) Conventionally, most bamboos have been used only as fuel, crafts, ornamental or cooking containers, decorations, etc.
（発明が解決しようとする課題）
竹類には夫々、大なり小なり防臭、防腐力及び人体の健
康維持に必要な成分エキスが含まれていることを知り、
又カッポ酒の成果即ち青竹の竹筒に清酒を入れ、 いろ
り等にて燗付けするとコクのある酒に変身、 ２級酒は
特級酒程度になること等から竹類が持つ独特の風味及び
成分エキスを採取し、 こわを各方面に幅広く活用しよ
うとするものである。(Problem to be solved by the invention) After learning that each type of bamboo contains a large or small amount of deodorizing and preservative power, as well as component extracts necessary for maintaining the health of the human body,
In addition, the result of Kappo sake is that when sake is poured into a bamboo tube made of green bamboo and heated with an oven, it transforms into a full-bodied sake, and second-class sake becomes as good as special-grade sake, so the unique flavor and component extracts of bamboo are obtained. The aim is to collect the seeds and utilize the stiffness in a wide range of fields.
「主な参考文献、書名＝竹とささ＝保育社発行室井 綽
、間材はた共著」
（課題を解決するための手段）
竹類のエキス採取の方法を次に例記する。``Main references, book title = Take to Sasa = Published by Yokusha Co-authored by Aki Muroi and Hata Manzai'' (Means for solving the problem) The following is an example of how to collect bamboo extracts.
なお、 この場合、竹類は伐採直後のものほど効果的で
ある。In this case, it is more effective to use bamboo immediately after it has been felled.
（イ）竹類のエキスを圧搾方式により採取し、 これを
濾過精製する。(b) Bamboo extract is collected by pressing and filtered and purified.
（ロ）竹類を木炭窯型式の窯に入れ、木炭製造の方法に
より竹類のエキスをにじみ出させ、これを採取し、濾過
精製する。即ち、第２次世界大戦末期に航空機の燃料不
足が６日本各地、特に当時の朝鮮に於いて盛んに行われ
ていた松根油採取方式を転用する。(b) Bamboo is placed in a charcoal kiln, and the bamboo extract is exuded using a charcoal manufacturing method, which is then collected and purified by filtration. In other words, at the end of World War II, when there was a shortage of fuel for aircraft, the Matsune oil extraction method, which was popular in various parts of Japan, especially in Korea at the time, was repurposed.
（作用）
これ等の方法により採取したエキスは瓶詰め等にし、冷
蔵庫に保管した場合１年前後は何等変質することは無い
。 これは竹類の持つ防腐力が作用しているものと考え
られる。(Effect) If the extract collected by these methods is bottled or stored in a refrigerator, it will not change in quality for about a year. This is thought to be due to the preservative power of bamboo.
（実施例）
本発明に関し、実施した簡単な実験結果を次に例記する
。但し竹類は何れも伐採直後のハチクの枝を落とした根
径約３−４糎、長さ約６米のもの３本を適当な長さに裁
断し、これを原材料として使用す。(Example) The results of simple experiments conducted regarding the present invention will be described below. However, for all bamboos, three bamboo branches with a root diameter of about 3 to 4 meters and a length of about 6 meters are cut into appropriate lengths and used as raw materials.
（イ）菜種油製造用の圧搾機ラセン型を利用した場合、
約１００ｃｃのエキスを採取した。(b) When using a helical type press for producing rapeseed oil,
Approximately 100 cc of extract was collected.
（ロ）市販の簡易本炭窯、即ち鉄製で直径約３０糎、高
さ約３５１！！、円筒状のものな利用した場合、約１５
０ｃｃのエキスを採取した。但し、 この場合、エキス
採取のため窯全体をや′−酸＃、Ｉ！ｌ整口の方へ傾け
る必要がある。(b) A commercially available simple charcoal kiln, made of iron, with a diameter of about 30 cm and a height of about 351 cm! ! , if a cylindrical one is used, approximately 15
0 cc of extract was collected. However, in this case, the entire kiln is heated with acid #, I! to collect the extract. l It is necessary to tilt it towards the opening.
なおこの本炭窯利用の場合は前述の松根油採取方式と同
様、副産物として良質の竹炭を併せ製造できる利点があ
る。In addition, when using this charcoal kiln, there is the advantage that high-quality bamboo charcoal can also be produced as a by-product, similar to the pine oil extraction method described above.
（ハ）手動による場合は裁断したハチクを１本ずつ皮手
袋着用の上、片手で垂直又は斜めに保持し、他方の手で
ガスバーナー等により竹が焦げる程度に竹全体を加熱、
この竹の下部より滴り落ちるエキスを適当な容器に受
は集めることにより約１８０ｃｃのエキスを採取するこ
とが出来た。(c) If done manually, wear leather gloves and hold the cut bamboo vertically or diagonally with one hand, and heat the whole bamboo with a gas burner etc. to the extent that the bamboo is scorched with the other hand.
By collecting the extract dripping from the bottom of the bamboo into a suitable container, Uke was able to collect approximately 180 cc of extract.
（ニ）以上の方法により採取したエキスは総て濾過紙等
により、濾過精製し再度煮沸、殺菌を行い瓶詰め等にす
る。(d) All extracts collected by the above method are filtered and purified using filter paper, boiled again, sterilized, and bottled.
（発明の効果）
次にこのエキスの使用効果を例記すると、（イ）このエ
キスを清酒１合に付き小サジ１−２杯混入し、電子レン
ジ等にて燗付けすると本来のカッポ酒同様コクのある酒
に変身す る。(Effects of the invention) Next, the effects of using this extract are as follows: (a) If you mix 1-2 tablespoons of this extract into 1 cup of sake and heat it in a microwave etc., it will be similar to the original kappo sake. It transforms into a full-bodied sake.
（ロ）各種料理にこのエキスを適量混入し料理すると何
れもまろやかさが増し、防腐効果が高まる６例えば通常
の炊飯及び貢豆の場合は、原材料である米及び豆１合に
付き小サジ２−３杯、又吸物、茶碗蒸しの場合は１人前
に付き小サジ１−２杯混入すると良い。(b) Mixing an appropriate amount of this extract into various dishes will increase the mellowness and enhance the preservative effect6. For example, in the case of regular cooked rice and tributary beans, 2 tablespoons per cup of raw rice and beans. -3 cups, or in the case of soup or chawanmushi, add 1-2 tablespoons per serving.
（ハ）清涼飲料水及びその他の飲み物を飲むときに、
このエキスを１合に付き小サジ１−２杯混入するとまろ
やかさが増し、飲み易く又永続使用すると不思議とスタ
ミナがつき、夏パテもしない。(c) When drinking soft drinks and other drinks,
If you mix 1-2 tablespoons of this extract into each cup, it will become more mellow and easy to drink, and if you use it for a long time, it will mysteriously increase your stamina and will not make you putty in the summer.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2163696A JPH0453462A (en) | 1990-06-21 | 1990-06-21 | Collection of essence from bamboos |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2163696A JPH0453462A (en) | 1990-06-21 | 1990-06-21 | Collection of essence from bamboos |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0453462A true JPH0453462A (en) | 1992-02-21 |
Family
ID=15778876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2163696A Pending JPH0453462A (en) | 1990-06-21 | 1990-06-21 | Collection of essence from bamboos |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0453462A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007136455A (en) * | 2005-11-18 | 2007-06-07 | Ferrum Ag | Cartridge for centrifuge |
-
1990
- 1990-06-21 JP JP2163696A patent/JPH0453462A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007136455A (en) * | 2005-11-18 | 2007-06-07 | Ferrum Ag | Cartridge for centrifuge |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101461427A (en) | Method for processing bamboo tube black tea | |
| CN104017690A (en) | Method for preparing gastrodia Niang liquor | |
| CN103300169B (en) | Processing method of bamboo-fragrance green tea | |
| CN104694363B (en) | A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine | |
| Dubey | The Indian cuisine | |
| CN101904396A (en) | Bamboo shoot tea | |
| KR101518712B1 (en) | method of chicken skewer | |
| US20160183721A1 (en) | Vertical Cooking Charcoal Grill | |
| KR20190003002A (en) | The manufacturing method of soybean paste and soysauce using GOROSOY sap | |
| KR20190080853A (en) | The manufacturing method of soybean paste and soysauce using GOROSOY sap | |
| Olney | The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully ComposedMenus for American Dining and Entertaining by an American Living in Paris... | |
| CN102258319A (en) | Electric cooker and method for cooking rice | |
| CN104996684A (en) | Processing technology for ganoderma lucidum and asparagus tea | |
| KR920008359B1 (en) | Method for producing unrefined rice wine | |
| KR20130131504A (en) | Manufacturing method of instant scorched rice chicken gruel | |
| CN116530598B (en) | Processing method of litsea pungens tea | |
| CN105199915A (en) | Preparation method of mung bean and glutinous rice wine | |
| CN204617926U (en) | Combined type thunder rings tea set | |
| CN104757607A (en) | Anhui style smelly fish cooking method | |
| CN113016917B (en) | Health-care chrysanthemum tea | |
| JP4399576B2 (en) | Low alcohol concentrated wine composition | |
| CN210593235U (en) | Instant bamboo tube tea | |
| Moriarty | Anatomy of an Award-Winning Irish Dish: Celeriac baked in barley and fermented hay, hazelnut, celeriac, and smoked hay tea | |
| Teacher | The home distilling and infusing handbook: make your own whiskey & bourbon blends, infused spirits, cordials & liqueurs | |
| CN111955567A (en) | Preparation method for placing phoenix single cluster into orange |