JP2000312579A - Production of liquors - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process of an alcoholic beverage for health by utilizing plants, for example, vegetables, fruits, tea leaves, seaweeds, or the like. SOLUTION: (1) Angelica keiskei (a kind of leaf vegetable), avocado, onion, carrot, herbs, Welsh onion, tea leaves and dried seaweeds are dipped in drinking alcohol to prepare liqueurs. (2) All of the plants stated above are dipped together in a wine fermentation process to produce the objective health wine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a brewing alcohol or vodka having a high concentration of ordinary vegetables, such as tobacco leaves, avocado, onions, carrots, herbs, long onions, tea leaf seaweed (plate kelp) and the like. Or gin, soaked in shochu, etc.
The present invention relates to a method for producing alcoholic beverages which contributes to health with less hangover, which is characterized by being put together and fermented in the case of wine.

[0002]

2. Description of the Related Art Conventionally, tomato, onion, carrot and the like are all eaten as an addition to staple foods such as miso soup and boiled food, such as tempura, and it is a mere vegetable. Was used as a normal drink that anyone could drink, such as sencha, black tea, and oolong tea.

[0003]

This has the following disadvantages. Everyone enjoys alcoholic beverages, both when it's fun and when they're sad, but alcoholic beverages that have been drunk since middle age when their physical strength declines will remain in their bodies until the next day and become unpleasant (hangover) and take drugs. Was fixed. The present invention has been made to solve these disadvantages.

[0004]

[Means for Solving the Problems] Alcohols for brewing normal vegetables such as tobacco leaves, avocado, onions, carrots, herbs, (rosemary) long onions, tea leaves, dried board konbu, etc. This is a method of producing alcoholic beverages that contribute to health, characterized by being soaked in vodka, gin, shochu, or the like, or added together in the case of wine and fermented.

[0005]

[Function] The present inventor is not an expert and the details are unknown, but all are strong-lived plants, such as tobacco, avocado, onion, carrot and onion, and tea leaves. (Sencha) has the power to sterilize bad bacteria, so if it is immersed in highly alcoholic or fermented with wine etc., the unique ingredients of each plant will be exposed. In addition, it is considered that when such alcohols are drunk, the function of the liver is also helped, blood circulation is improved, and the alcohol is discharged outside the body.

[0006]

Embodiments of the present invention will be described below. (A) The shochu should be specified at 35 degrees and the amount per 1 liter. (B) Ashiba leaves are 200 g in length and about 3 cm in thickness and are 2 to 2 in thickness.
One avocado, 250g, sliced to the size of a regular eater, cut to a size that would be eaten with a 3mm dish, and the seeds were removed. Next, 300 g each of onion and carrot is similarly sliced. 100 g of green onion is cut into 3 cm pieces to make it easier for the ingredients to come out, and then cut into rods of about 2 to 3 mm. 10g of tea leaves finished as green tea
Use The herb rosemary has a scent as well as a bactericidal effect. 10g of small pieces for barefoot
use. (C) Into the shochu prepared in (a), the plant prepared in (b) is added and immersed, and there is no particular order in this case.
Finally, the sugar content is added, but the sugar content varies depending on the creator's ideas. The present inventor added 500 g of sugar to the above. (D) Seal the pickled material (stir up and down well once a week), and after about 3 months at around 20 degrees outside temperature, the components of each plant are extracted. (E) After the above period elapses, take out only the plant that has been squeezed while watching the time, and since it is turbid, it is completed if it is settled down quietly. (F) Next, in the case of wine, it is considered that the above quantity should be put in for raw buddo 1,5 kg.
The sugar content varies depending on the budo used, but in this case, about 300 g of sugar is considered necessary. (G) In the case of processing as wine, recently imported grape juus has been used, and when using this, it is necessary to use the brewed alcohol (with the plants removed) as appropriate. Easily made by mixing and adding sugar. In any case, the present inventor is not an expert, but entrusts the expert of the creator to make the taste generally preferred.

[0007]

[Effect of the Invention] Conventionally, anyone who likes alcoholic drinks forgets about their physical condition when they start to drink, and often drinks too much depending on the atmosphere at that time, and notices the next morning, but this invention Alcohol is somewhat refreshed, has less hangovers than normal alcohol and wine, and is relatively refreshing, and therefore is thought to contribute to health. In addition, most people who eat a large amount of alcohol have a bad internal organ after the middle age, and it is the fact that even if stopped by a doctor, they drink alcoholic beverages. Alcoholic beverages, as described above, have a unique composition of various plants that can be transferred to alcohols or fermented, so that the components possessed by each plant can be utilized in a different way than before, while at the same time being healthy. Contribute to society.

Claims (2)

[Claims] 1. A method for producing alcoholic beverages (Riculiui) in which tofu, avocado, onion, carrot, herbs, long onions, tea leaves, and dried seaweeds are immersed in alcoholic beverages. 2. The plant according to claim 1, wherein:
A method of producing wine that is put together and fermented during wine brewing.