JP2000295985A - Curcuma domestica wine and roasted curcuma domestica wine - Google Patents
Curcuma domestica wine and roasted curcuma domestica wineInfo
- Publication number
- JP2000295985A JP2000295985A JP14380099A JP14380099A JP2000295985A JP 2000295985 A JP2000295985 A JP 2000295985A JP 14380099 A JP14380099 A JP 14380099A JP 14380099 A JP14380099 A JP 14380099A JP 2000295985 A JP2000295985 A JP 2000295985A
- Authority
- JP
- Japan
- Prior art keywords
- turmeric
- curcuma domestica
- roots
- wine
- sliced
- 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
- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 55
- 244000163122 Curcuma domestica Species 0.000 title abstract description 17
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 43
- 235000013976 turmeric Nutrition 0.000 claims abstract description 40
- 235000013532 brandy Nutrition 0.000 claims abstract 2
- 244000008991 Curcuma longa Species 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 14
- 235000020083 shōchū Nutrition 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 6
- 235000020054 awamori Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 239000001215 curcuma longa l. root Substances 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000015041 whisky Nutrition 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 2
- 235000015096 spirit Nutrition 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
この発明は、春ウコンや紫ウコンを収穫後、流水で良く
洗い天日で水分の残らないよう良く乾燥した後生根をス
ライスして、それを焼酎等に漬け込む方法と、生根のス
ライスを焙煎して焼酎などに漬け込む方法で、いづれも
熟成後、精製する。従来ウコン酒として市場には無く、
沖縄等の家庭で作られていた。しかし、漬け込み方法と
しては単に泡盛にウコンを丸ごと入れたり粗切りを漬け
込んでいた。本発明は、春ウコンや紫ウコンの生根をス
ライスして焼酎に漬け込む方法と、生根のスライスを焙
煎して漬け込む方法で短期間で、濃厚な成分を抽出でき
る。又、ウコン葉をきざんで一緒に漬け込む事で、より
一層風味を増したウコン酒ができるもので、本発明は、
このような簡単な方法であるが、生根を漬け込む以外に
焙煎したウコンを漬け込む事で、非常に香ばしい香り高
い風味のあるウコンの成分抽出を、効果的にしたもので
ある。This invention is a method of harvesting spring turmeric and purple turmeric, slicing the fresh roots that are well washed with running water and drying well so that no moisture remains in the sun, soaking them in shochu etc., and roasting the slices of raw roots And immerse them in shochu, etc., and after aging, they are refined. Conventionally, it is not on the market as turmeric,
It was made in Okinawa and other homes. However, as a pickling method, turmeric was simply put in whole or a rough cut was pickled in Awamori. According to the present invention, rich components can be extracted in a short period of time by a method of slicing fresh roots of spring turmeric or purple turmeric and immersing them in shochu, or a method of roasting and immersing raw root slices. In addition, turmeric leaves can be pickled together and pickled together to produce turmeric with even more flavor.
Although such a simple method is used, the roasted turmeric is immersed in addition to the fresh roots, so that the extraction of turmeric, which is very fragrant and has a high flavor, is effectively performed.
【０００１】[0001]
【発明の属する技術分野】この発明は、ウコンを焼酎に
漬け込んだ、ウコン酒に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to turmeric liquor in which turmeric is soaked in shochu.
【０００２】[0002]
【従来の技術】従来のウコン酒は、泡盛等にウコンを丸
ごと入れたり、粗切りを漬け込んでいただけのもので、
時間かかるわりに成分抽出が少ない。2. Description of the Related Art Conventional turmeric liquor is made by simply putting turmeric in awamori or the like and soaking it in a rough cut.
It takes less time to extract components.
【０００３】[0003]
【発明が解決しようとする課題】ウコンの生根は誰でも
手に入れられるものではなく、ごく限られた家庭で泡盛
などに漬け込まれていて一般的でなかったため、一般に
親しまれている焼酎にウコンを漬け込み、短期間で成分
抽出できるようにして、一般の人が利用できるようにす
る。[Problems to be Solved by the Invention] Turmeric roots cannot be obtained by anyone, and they are immersed in awamori etc. in very limited homes and are not common. Soak turmeric so that it can be extracted in a short period of time and made available to the general public.
【０００４】[0004]
【課題を解決するための手段】焼酎にウコンを薄くスラ
イスしたものを漬け込み、同時にウコン葉が青いうちに
採取したものを、きざんで漬け込む。別の方法として、
ウコンの生根をスライスして焙煎したものを焼酎に漬け
込む。[Means for Solving the Problems] Thinly sliced turmeric is soaked in shochu, and at the same time, the one that is collected while the turmeric leaves are blue is pickled. Alternatively,
Slice the raw turmeric root and roast it into shochu.
【０００５】[0005]
【考案実施の形態】本発明は、以上のような簡単な方法
であるが、一般的に愛飲されている焼酎に漬け込む事
で、気軽に飲んで楽しむことができる。又、焙煎したウ
コンを漬け込んだ焼酎は、香ばしい香りが高く今迄にな
かった全く新しいウコン酒である。DESCRIPTION OF THE PREFERRED EMBODIMENTS Although the present invention is a simple method as described above, it can be enjoyed easily by immersing it in shochu that is commonly loved. Shochu, in which roasted turmeric is soaked, is a completely new turmeric liquor that has never before seen its high fragrant aroma.
【０００６】[0006]
【考案の効果】ウコンの効能は大学の何人かの教授によ
って分析され、健康飲料として一般的になった昨今、本
発明の、特に焙煎ウコン入り焼酎は、香ばしい香りが高
く飲みやすく健康を考える人々には大変有効なウコン酒
である。[Effect of the invention] The efficacy of turmeric has been analyzed by several professors at the university, and recently it has become popular as a health drink. It is a very effective turmeric for people.
【図１】ウコンの生枝根Fig. 1: Raw branch of turmeric
【図２】ウコンの生親根Fig. 2 Raw root of turmeric
【図３】ウコンの葉（ウコンの生枝根と生親根を総称し
でウコンの生根と言う）Fig. 3 Turmeric leaves (turmeric raw roots and parent roots are collectively referred to as turmeric raw roots)
Claims (2)
（ガジュツ）の生根をスライスして、焼酎、ブランデ
ー、ウイスキー、泡盛、等に漬け込むもの。（スライス
とは、生根ウコンの輪切り、こぐちぎり、かのこぎり、
せんぎり、みじんぎり、等を言い、輪切りは縦切り、斜
め切り、も含む。）1. A method wherein a fresh root of spring turmeric (kyoou) or purple turmeric (gajutsu) is sliced and immersed in shochu, brandy, whiskey, awamori or the like. (Slice is a slice of raw turmeric, sliced, sliced,
The term “slicing”, “mininging”, etc., means “round cutting” or “diagonal cutting”. )
て、焙煎したものを焼酎等に漬け込む方法。 （Ｂ） 春ウコンのみ漬け込む方法。 （Ｃ） 春ウコンと、春ウコンの葉をきざんで一緒に漬
け込む方法。 （Ｄ） 春ウコンと、紫ウコンを一緒に漬け込む方法。 （Ｅ） 春ウコンと、紫ウコンにウコン葉をきざんで一
緒に漬け込む方法。 （Ｆ） それぞれの漬け込みに、糖分を入れる場合と、
全く入れない方法。 以上の方法は、ウコンの生根のスライスを漬け込むもの
とスライスを焙煎したものを漬け込む方法全てにあては
める。(2) A method in which spring turmeric or purple turmeric is sliced and roasted in shochu or the like. (B) A method of pickling only spring turmeric. (C) A method of pickling spring turmeric and spring turmeric leaves together. (D) A method of soaking spring turmeric and purple turmeric together. (E) A method of pickling turmeric leaves together with spring turmeric and purple turmeric. (F) When adding sugar to each pickle,
How to not enter at all. The above method applies to all methods of pickling a slice of raw turmeric root and pickling a roasted slice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14380099A JP2000295985A (en) | 1999-04-13 | 1999-04-13 | Curcuma domestica wine and roasted curcuma domestica wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14380099A JP2000295985A (en) | 1999-04-13 | 1999-04-13 | Curcuma domestica wine and roasted curcuma domestica wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000295985A true JP2000295985A (en) | 2000-10-24 |
Family
ID=15347281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14380099A Pending JP2000295985A (en) | 1999-04-13 | 1999-04-13 | Curcuma domestica wine and roasted curcuma domestica wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000295985A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005176609A (en) * | 2003-12-16 | 2005-07-07 | Choya Umeshu Co Ltd | Drinking alcohol and method for producing the same |
| CN102548567A (en) * | 2009-09-24 | 2012-07-04 | 好侍食品株式会社 | Composition containing turmeric extract and zedoary extract |
| CN110205229A (en) * | 2015-05-29 | 2019-09-06 | 尹治民 | Curcumin health liquor and preparation method thereof |
| US20200115663A1 (en) * | 2018-10-16 | 2020-04-16 | Golden Spice Liquors LLC | Beverage compositions and methods of making and using the same |
-
1999
- 1999-04-13 JP JP14380099A patent/JP2000295985A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005176609A (en) * | 2003-12-16 | 2005-07-07 | Choya Umeshu Co Ltd | Drinking alcohol and method for producing the same |
| CN102548567A (en) * | 2009-09-24 | 2012-07-04 | 好侍食品株式会社 | Composition containing turmeric extract and zedoary extract |
| US9101657B2 (en) | 2009-09-24 | 2015-08-11 | House Foods Corporation | Composition comprising turmeric extract and zedoary extract |
| CN110205229A (en) * | 2015-05-29 | 2019-09-06 | 尹治民 | Curcumin health liquor and preparation method thereof |
| US20200115663A1 (en) * | 2018-10-16 | 2020-04-16 | Golden Spice Liquors LLC | Beverage compositions and methods of making and using the same |
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