JPH05317026A - Chinese hibiscus-flavored awamori - Google Patents
Chinese hibiscus-flavored awamoriInfo
- Publication number
- JPH05317026A JPH05317026A JP17144492A JP17144492A JPH05317026A JP H05317026 A JPH05317026 A JP H05317026A JP 17144492 A JP17144492 A JP 17144492A JP 17144492 A JP17144492 A JP 17144492A JP H05317026 A JPH05317026 A JP H05317026A
- Authority
- JP
- Japan
- Prior art keywords
- awamori
- flower
- added
- extract
- chinese hibiscus
- 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
- 235000020054 awamori Nutrition 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 6
- 235000009566 rice Nutrition 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 3
- 244000284380 Hibiscus rosa sinensis Species 0.000 abstract 3
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は，ブッソウゲの花のエ
キスを加えて，ブッソウゲの花の風味と色を出した泡盛
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an awamori, which is obtained by adding an extract of a flower of Blossoma japonicum to give a flavor and a color of a flower of Blossoma japonica.
【０００２】[0002]
【従来の技術】従来，ブッソウゲの花のエキスを加え
て，ブッソウゲの花の風味と色を出した泡盛はなかっ
た。2. Description of the Related Art Heretofore, there has been no awamori that has added the extract of the flower of Boussougia to give the flavor and color of the flower of Boussougia.
【０００３】[0003]
【発明が解決しようとする課題】本発明は，沖縄の地酒
である泡盛に，同じく沖縄を代表する花の一つであるブ
ッソウゲの花の風味と色を加えることにり，より沖縄的
な泡盛をつくろうとするものである。DISCLOSURE OF THE INVENTION The present invention is to add the flavor and color of a flower of Bussouge, which is one of the representative flowers of Okinawa, to Awamori, which is a local sake of Okinawa. Is to create.
【０００４】[0004]
【実施例】以下，本発明の実施例について説明する。 （イ） 砕米を米浸池に漬けて，乳酸醗酵液を少量加え
る。 （ロ） 約２０時間浸漬してのちよく洗い，洗米を約１
時間半蒸煮する。 （ハ） 蒸煮米を麹室に引き込み摂氏４５度ぐらいまで
放冷後，黒麹菌を接種して３日から４日かけて出麹をつ
くる。 （ニ） 仕込水に乾慢させたブッソウゲの花を煎じたエ
キスを加え，その仕込水に出麹と酵母を加えて約２週間
かけて醗酵熟成したもろみをつくる。 （ホ） もろみを蒸留して得た溜液に・乾燥させたブッ
ソウゲの花を浸してブッソウゲの花のエヰスを加える。 なお，その地の実施例として，出麹と酵母を投入する仕
込水のみにブッソウゲの花のエキスを加えたり，又は，
もろみを蒸留して得た溜液のみにブッソウゲの花のエキ
スを加えた泡盛をつくることもできる。EXAMPLES Examples of the present invention will be described below. (B) Soak the crushed rice in a rice dipping pond and add a small amount of lactic acid fermentation liquid. (B) Soak for about 20 hours, wash well, and wash rice for about 1
Cook for half an hour. (C) After pouring steamed rice into the koji room and allowing it to cool to about 45 degrees Celsius, inoculate the black koji mold and make malt koji over 3 to 4 days. (D) Add the dried extract of Boussou Gyoza flowers to the preparation water, add the malted rice and yeast to the preparation water, and ferment aged moromi for about 2 weeks. (E) Dip the dried flower of Boussougia into the liquid obtained by distilling moromi and add the essence of the flowers of Bussouges. In addition, as an example of the place, the extract of the flower of Bussouge is added only to the charged water into which koji mold and yeast are added, or
It is also possible to make Awamori by adding the extract of the flower of Bushsouge to only the distillate obtained by distilling moromi.
【０００５】[0005]
【発明の効果】本発明の，仕込水にブッソウゲの花のエ
キスを加えて醗酵熟成させることにより，まろやかなブ
ッソウゲの花の風味を出すことができ・更に溜液に直接
ブッソウゲの花のエキスを加えることにより，よりブッ
ソウゲの花の自然な色を出すことができ，よって，より
沖縄的なイメージの強い泡盛をつくることができる。
又，薬用としての効果を加えることもできる。（参考文
献『中薬大辞典』）[Effects of the Invention] By adding the extract of the flower of Boussougia of the present invention to the fermentation water and aging it, the mellow flavor of the flower of Boussougia can be produced. By adding it, it is possible to bring out the natural color of the bushflower flower, and thus to create a awamori with a stronger Okinawan image.
Also, medicinal effects can be added. (Reference "Chinese Medicine Dictionary")
Claims (1)
入する仕込水にブッソウゲの花のエキスを加えて醗酵熟
成させ，更に醗酵熟成したもろみを蒸留して得た溜液に
ブッソウゲの花のエキスを加えたことを特徴とするブッ
ソウゲ風味の泡盛。1. In the process of producing awamori, the extract of the flower of Bussouge is added to the water for adding koji and yeast to ferment and ripen the fermented mash. Awamori with a bousou-gee flavor characterized by the addition of a flower extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17144492A JPH05317026A (en) | 1992-05-20 | 1992-05-20 | Chinese hibiscus-flavored awamori |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17144492A JPH05317026A (en) | 1992-05-20 | 1992-05-20 | Chinese hibiscus-flavored awamori |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05317026A true JPH05317026A (en) | 1993-12-03 |
Family
ID=15923230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17144492A Pending JPH05317026A (en) | 1992-05-20 | 1992-05-20 | Chinese hibiscus-flavored awamori |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05317026A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| US20210128654A1 (en) * | 2018-07-02 | 2021-05-06 | Mugen General Incorporated Association | Composition for treating, preventing, or improving male infertility |
-
1992
- 1992-05-20 JP JP17144492A patent/JPH05317026A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215855A (en) * | 1997-02-01 | 1998-08-18 | Junji Yasusato | Millet brandy and production of millet brandy, ice and production of ice |
| US20210128654A1 (en) * | 2018-07-02 | 2021-05-06 | Mugen General Incorporated Association | Composition for treating, preventing, or improving male infertility |
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