CN100368515C - Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof - Google Patents
Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The present invention relates to fermented wines made from fruits of deciduous shrubs or latifoliate shrubs in the family of Aralia elata, especially, fruits of Acanthopanax sessiliflorus or Acanthopanax senticosus as main materials and, a producing method thereof. The present invention makes it possible to produce fermented wines that are much milder than traditional liquors made from roots or stems of Acanthopanax, and have similar characteristics to wines'. Furthermore, the present invention makes the most of pharmacological characteristics of Acanthopanax sufficiently. Accordingly, offering a new method of utilizing fruits of Acanthopanax that have been discarded so far, the present invention results in economic effects by helping increase benefits of farmhouses.
Description
Technical field
The present invention relates to the fermented wine made by the dicotyledonous machaka or the broad-leaved shrub fruit of Araliaceae (Araliaelata), particularly fermented wine of making as main raw and preparation method thereof by the fruit of Panax sessiliflorus (Acanthopanax sessiliflorus) or Eleutherococcus senticosus.
Background technology
Panax sessiliflorus (Acanthopanax sessiliflorus) and Radix Et Caulis Acanthopanacis Senticosi (Acanthopanaxsenticosus) (or Eleutherococcus senticosus) are the dicotyledonous and broad-leaved shrubs of picture genseng in the Araliaceae.Especially, the similar in shape wild ginseng of Radix Et Caulis Acanthopanacis Senticosi and in Russia, US and European also is known as siberian ginseng.Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi are distributed in around the Baekdu mountain of North Korea, cover Manchuria, Siberian Maritime province, the zone, northeast of the alpine zone of Korea S and Hokkaido, Japan.Usually, they can grows wild in comprising Asian countries or the height above sea level 600～1 of north latitude more than 40 °, the above mountain area of 000m limited region arranged.
Acanthopanax (sp.) shrub has attracted global attention as a kind of new medicinal herb, because it does not all have toxicity and has pharmacy effectiveness widely in whole tree.In the Olympic Games, former Soviet Union sportsmen had once improved record after having used Acanthopanax (sp.) herbal medicine.1986, many people are also disclosed in science periodical New Scientist, comprise that explorer, astronomer, soldier etc. are through Acanthopanax sp. height physical strength reinforcing commonly used and explosive power.So because these effects, Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi become the problem that the public is concerned about.
Illustrated Panax sessiliflorus or Radix Et Caulis Acanthopanacis Senticosi and contained acanthoside and other useful components with obvious biologic activities.
For a long time, known Panax sessiliflorus or Radix Et Caulis Acanthopanacis Senticosi are a kind of herbaceous plant of improving individual health, and study for its composition and effectiveness in all fields.Identifying these herbaceous plant by this research influences the congenital and specific immunity system in people's live body and strengthens anti-microbial activity and anti-tumor activity.
In addition, Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi not only comprise the glucosides that increases immunity greatly, such as acanthoside B and D and soluble polysaccharide, also comprise Sylrgin as glucosides, tonka bean camphor etc. in their root.Understand that for example above-mentioned acanthoside shows that the hematosis (hematosis) for marrow has unusual effect, because they can stimulate RNA synthetic.They have proved that soluble polysaccharide promotes white corpuscle, because can improve the number of scavenger cell.
Therefore, Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi can activate the function of organism and be effective for autoimmune disease.And if were administered to the patient who lacks spirit and energy, they still would be good tonifying recipes.
On the other hand, will the period of the friendship in autumn in summer collect and in root and bark exsiccant Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi be called " Ogapi " or " Ogalpi ".Wait in the time immemorial, " Ogapi " is used as a kind of medicine, and, traditionally, be referred to as the oriental medicinal drug (Oriental medicine) of treatment apoplexy or weak physique because it comprises the aforesaid various people's of helping composition.
And Ogapi can be used as and a kind ofly makes the material of wine and these wine are called " Ogapi wine " or " Ogalpi wine ".
Exactly, water will thoroughly be cleaned from epiblem and the bark (i.e. " Ogapi ") of Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi tree, carry out drying, be cut into the sheet of 2～3cm size, inject container, adding spirituous solution and sugar soak and ferment.Then, described container is stored about at low temperatures 1～3 month with the effective constituent by alcohol extracting (extrude) Ogapi.For a long time, the Ogapi wine of preparation has become invigorant and has reported on its numbness at pain in the back, hand and foot, the hemiplegia etc. highly effective according to the method described above.
Recently, developed the certain methods of using tree such as Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi to prepare functional drinks and wine.In detail, in korean patent application publication number 1999-001026, openly can will come production make up water and electrolytical sports beverages in the existing beverage of Acanthopanax (sp.) extract adding.In korean patent application publication number 2002-24775, the method for producing drink wine also has been described, it comprises the steps: that (A) passes through to use the mixture extracting east draft of sugar and citric acid such as Panax sessiliflorus; (B) mixed alcohol and distilled water under commercial standard filter and ferment.
Simultaneously, though the major part of report acanthoside D is included in the root, it also finds to have a large amount of existence in the fruit of Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi according to evaluation.Even the Chiisanoside as the secotriterpenoid glucosides often only is contained in the leaf of some acanthopanax species, it also exists in these fruits.And, the investigation of the efficacy of drugs of the antitumour activity by using MTT to analyze to carry out Chiisanoside, renal toxicity etc.Having confirmed that these fruits contain has an appointment 10 times to the L-glutamic acid of the content of general farm crop.
At present, understand that for example what is called is called the Panax sessiliflorus of " Ogapi " and the root and the bark of Radix Et Caulis Acanthopanacis Senticosi, have conventional effects and purposes and therefore be widely adopted, but actual fruit of climbing the tree is left or abandons.
Therefore, develop the mode of the fruit of effective use Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi by using suitable fruit, it is necessary using various effective constituents and further finding out the method that increases farmers''s income.
Summary of the invention
The present inventor has observed Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi comprises several functional sugars in a large number in fruit, and the new fermented wine of trial exploitation, the conventional Ogapi wine that it is different from by alcohol extracting preparation has more significant wine sense and can keep various useful compositions in these fruits by fermented fruit.
Therefore, the purpose of this invention is to provide from the fermented wine of the fruit preparation of Panax sessiliflorus and/or Radix Et Caulis Acanthopanacis Senticosi.
Another object of the present invention provides wine is made the fruit of Panax sessiliflorus and/or Radix Et Caulis Acanthopanacis Senticosi in production as main raw method.
Another object of the present invention provides the method that production is made wine with the fruit of Panax sessiliflorus and/or Radix Et Caulis Acanthopanacis Senticosi as main raw, wherein Rosa bella (Rosa davurica) extract and Rhynchosianolubilis extract is added to improve the functional performance and the quality product of fermented wine.
To achieve these goals, the invention provides the fermented wine that the fruit of Araliaceae machaka or broad-leaved shrub is made as main raw.Preferably, the shrub of Araliaceae is Panax sessiliflorus and Radix Acanthopanacis Senticosi.
The invention provides the method for production fermented wine, it comprises the step of (A) preparation fermented soln; (B) fermentation step; (C) step of termination reaction.
For functional performance and the quality product that improves above-mentioned fermented wine, can before fermentation, Rosa bella Pallas extract and Rhynchosia nolubilis extract be added.Preferably, in the described step of preparation fermented soln, can be with from the water extract of the Rosa bella of 0.05～0.25kg and/or add the fruit of 1kg dry weight from the water extract of the Rhynchosia nolubilis of 0.05～0.25kg.
The flower of the shrub of Rosa bella distributes gratifying smell and is used to the starting material of perfume compound.Especially, illustrated described, and leaf and fruit comprise a large amount of vitamins Cs in cancer therapy and pre-highly effective on anti-aging.Therefore, Rosa bella is prevention and treatment adult diseases's a significant herbal plant.In some research institutions that are included in Science Institute of Natural Herbs, confirmed that Rosa bella comprises 20 times of vitamins Cs that surpass lemon (for example, 1072mg/100g) in fruit.
Rhynchosia nolubilis is the draft agricultural-food of Korea S, and is edible and have a remarkable efficacy as medicine.From ancient times, because its medicinal application Rhynchosia nolubilis is called " drug bean ", and exactly, it has the highest effect in beans, strong detoxification, prevention various diseases and fast quick-recovery people tissue injury.Especially, report that in the herb documents of many east Rhynchosia nolubilis has effect of drugs and the raising renal function to diabetes.Recently, it is dipped in the vinegar and makes the vinegar beans and to be used to prevention and treatment constipation and adult diseases.In addition, in ancient times the document illustrated when drug bean is eaten with raw material form, it gives clear and better eyesight.
In order to achieve the above object, the invention provides the method that is prepared as follows fermented wine.
Accurately, at first in (A) step of preparation fermented soln, 1～20L pure water is added 1kg from the machaka of Araliaceae or giving birth to really of broad-leaved shrub, and adjust to 10～35 ° Brix (Brix) by dissolving sugar.Then, in (B) step of fermentation, yeast-inoculated is fermented in fermented soln and in 20～30 ℃ of scopes, after the solution that obtains reaches suitable fermentation stage, carry out (C) step and stop fermentation.Thereby by adding some chemical agents such as ammonium phosphate or vitriolate of tartar with appropriate amount or handling fermented soln by incubation under the low temperature of 0-5 ℃ of scope and make fermented wine of the present invention with termination reaction.
Simultaneously, if necessary, can carry out some following additional steps.In filtering (D) step, stopping in fermentation after-filtration fermented soln and (E) step in the slaking (maturation) of fermented soln, above-mentioned filtering fermented soln keeps slaking under the low temperature of 10～25 ℃ of scopes.
In the present invention, the drinking utensils of imagination fermentation has good beverage sense, and it is in the ethanol content scope of 10-20% and about 50% the sugared content of fermenting.Preferably, in (A) step of preparation fermented soln, the solution of fermentation is remained on 20～30 ° Brix.If it can ferment, can add the sugar of any kind of in yeast strain.Preferably, described sugar can be selected from glucose, fructose, sucrose, maltose, gluing starch syrup, molasses, starch (for example, rice or ground rice) etc.It more preferably, can use sucrose, because can be bought and process easily.In addition, although do not describe experimental data, can use the honey place of sucrose to improve functional performance as sugar additives.
Preferably, in (C) step that stops fermentation, when ethanol concn reaches 10～15%, handle fermented soln with termination reaction.
Preferably, in (A) step of preparation fermented soln, use living fruit with good working condition.In addition, depend on requirement, can before use fruit be clayed into power, after removing fruit stone, only use pulp or squeeze it and only use fruit juice.
On the other hand, with good working condition collect and store the natural fruits of Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi and shift wine in the fermentation of plant produced expend bigger because they are in the mountain area grows wild or cultivate on remote farm.Therefore, after being recommended in the mountain area and collecting, these fruits should be carried out drying (for example, air-dry, dry under light, in the dark drying, heat drying, lyophilize or similar approach) and be used to prepare fermented wine of the present invention.As requested, described fruit can be the fruit that gives birth to of good working condition, is further clayed into power before use, after removing fruit stone, only use pulp or by use essential oil in drying regime by extracting.
In the present invention, can use any yeast strain that produces alcohol by fermentation.Preferably, can adopt and be used for grape wine, be used for bread, be used for the yeast of traditional alcoholic beverage (being called Nooruk) or its analogue.More preferably, yeast is cultivated in the fermented soln of little aliquots containig in advance, and then is inoculated in the whole fermented soln because yeast can be in the early stage slowly propagation of growth, if with its direct inoculation in whole fermented soln, it can delay fermentation step.In detail, from total solution of 100L, collect the fermented soln of about 3～5L, behind the yeast (estimating that it is the total fermented soln of 0.2～0.3g yeast/1L) of the about 0.9～1.5g of inoculation, it was cultivated about 24～48 hours in advance at 30 ℃, and be inoculated into once more in total fermented soln.
Embodiment
Shown in following embodiment, illustrate practice of the present invention and present preferred embodiment.
But, it will be appreciated by those skilled in the art that on consideration basis of the present invention, can modify within the spirit and scope of the present invention and improve.
To those skilled in the art, to prepare fermented alcohol drink of the present invention also be normal for other program of this method by adopt replacing the following example and method.
In the present invention, any fruit from Panax sessiliflorus and Radix Et Caulis Acanthopanacis Senticosi can provide as experiment same products and this two kinds of fruits as shown in the data and will can not make differentiation in the following example.Therefore, abbreviate the fruit of Panax sessiliflorus and the fruit of Radix Et Caulis Acanthopanacis Senticosi as " fruit ", " ogapi fruit " or " gasiogapi fruit ".
In addition, to those skilled in the art, be clear that for simplicity,, fruit can be clayed into power to prepare fermented wine of the present invention although in fact have only natural fruits or dry fruit in statu quo to be used for the following example.In addition, common to those skilled in the art is, even in following embodiment, in (A) step of preparation fermented soln, adopt described fruit, it proceeds to next procedure and filters after fermentation is finished, can also anticipate natural fruits or dry fruit with extracting effective constituent, filter immediately to remove remaining fruit and to proceed to (B) step as bottom fermentation at the late stage of step (A) of preparation fermented soln.
＜embodiment 1〉prepare fermented wine by giving birth to fruit as main raw
In order to prepare fermented wine of the present invention, in statu quo use the living fruit of Ogapi and do not carry out drying.
At first, use the fruit that gives birth to of pure water washing Acanthopanax also to clean slightly to remove the moisture on surface.Give birth to fruit (9L pure water/1kg give birth to fruit) with what the pure water of 4.5L added 5kg, adjust to 24 ° Brix and be filled to the fermented soln of about 50L by dissolving sugar.(step of preparation fermented soln)
Separate the 3L fermented soln of above-mentioned preparation and inoculate the yeast that is used for bread that is purchased of 15g.The culture solution that is seeded in the fermented soln was cultivated 24 hours in advance and is inoculated into once more in total fermented soln of above-mentioned preparation at 30 ℃.The fermented soln that obtains is handled under 20～25 ℃ with further fermentation (fermentation step), and checked the ethanol concn of fermented soln every 24 hours.When ethanol concn surpasses 12.0%, the potassium sulfite of every liter of fermented soln 200ppm is added in the fermented soln with termination reaction (stopping the step of fermentation).
After stopping fermentation, the solution that obtains is filtered and purifying.As a result, prepared the fermented wine of the present invention that the living fruit of Ogapi is made as main raw.
＜embodiment 2〉by giving birth to the wine of fruit as main raw production fermentation
Prepare fermented wine of the present invention to contain Rosa bella and Rhynchosia nolubilis extract.
In the exsiccant Rosa bella, leaf, root, stem and fruit are cleaned up, pulverize, add the water of 7 times heavy dry weights then after, carry out extracting by adding hot water 12～15 hours with extractor, the refrigerating condenser is installed in the described extractor to prevent the evaporation of effective constituent at 70～95 ℃.In addition, the extract of above-mentioned acquisition is filtered and condensation under reduced pressure to prepare Rosa bella extract of the present invention.
Rhynchosia nolubilis clayed into power and by using normal hexane to remove liquid component circulation extracting three times.Then, gains were carried out extracting in 5 hours in the heating of 90 ℃ of process water, repeat extracting 3 times and also filter.The supernatant liquor of above-mentioned acquisition is under reduced pressure concentrated and under vacuum, carry out drying to prepare Rhynchosia nolubilis extract of the present invention.
In preparation embodiment 1 described fermented soln, described water extract is added the above-mentioned natural fruits of the Rhynchosia nolubilis/1kg dry weight of the Rosa bella of 0.15kg and 0.15kg, and go on as same procedure illustrated among the embodiment 1 by using.As a result, the fruit that gives birth to that has prepared Acanthopanax (sp.) is used as the fermented wine of the present invention that main raw is made.
＜embodiment 3〉dry fruit is real to come production fermented wine I as main raw by using
In order to prepare fermented wine of the present invention, dry Ogapi fruit is used as starting material.
At first, with Acanthopanax (sp.) give birth to fruit in the shady place drying with the preparation dry fruit.
Then, by using pure water washing exsiccant fruit and wiping lip-deep moisture.The pure water of 4.4L is added the dry fruit (pure water of 11L/1kg dry fruit) of 4kg, adjust to 24 ° Brix and be filled into the fermented soln of about 45L by dissolving sugar.(preparation process of fermented soln)
As in the identical program of carrying out described in the foregoing description 1.As a result, prepared the fermented wine of the present invention that the dry fruit of Acanthopanax (sp.) is used as main raw.
＜embodiment 4〉by dry fruit is prepared fermented wine II as main raw
In order to prepare fermented wine of the present invention, exsiccant Ogapi fruit is used as starting material.
At first, with the natural fruits of Acanthopanax in the shady place drying with the preparation dry fruit.
By using pure water to wash the dry fruit that obtains and wiping moisture.The 22L pure water is added the dry fruit (dry fruit of pure water/1kg of 5.5L) of 4kg, and it is adjusted to 24 ° of Brixs by dissolving sugar, and at first by carrying out extracting in 5 hours 50 ℃ of water heating.Then, add the pure water of 22L, and adjust to 24 ° Brix, by carrying out extracting in 5 hours once more 50 ℃ of water heating by dissolving sugar.The extracted solution of above-mentioned acquisition is filtered to prepare the fruit extract (fermented soln) of about 45L.(step of preparation fermented soln)
As described in embodiment 1, finish identical program.As a result, produced the fermented wine of the present invention that the fruit of Acanthopanax (sp.) is brewageed as main raw.
＜embodiment 5〉by dry fruit is prepared fermented wine III as main raw
In order to prepare fermented wine of the present invention, exsiccant Ogapi fruit is used as raw material.
In the preparation as the step of above-mentioned embodiment 4 described fermented solns, add the water extract of the Rosa bella of preparation among the embodiment 2 and the water extract of Rhynchosia nolubilis with identical content.Then, carry out and the identical program described in the embodiment 4.As a result, produced the fermented wine of the present invention that the fruit of Acanthopanax (sp.) is brewageed as main raw.
Industrial usability
As above illustrational, the invention provides the fermented wine of brewageing from the fruit of Panax sessiliflorus or Eleutherococcussenticosus, it adopts the Ogapi fruit to do actual the application, although described up to now Ogapi fruit is possible be left or abandoned, and described fermented wine comprises the effective constituent more than typical wine.
Therefore, fermented wine of the present invention is and the similar relatively mild wine of grape wine to be different from other stronger wine, and to have kept the efficacy of drugs of Acanthopanax (sp.) on characteristic.In addition, fermented wine of the present invention is up to the present all to be the new application that is left on and is discarded in field Ogapi fruit, and it can bring the economic worth that increases household income.
Those skilled in the art will understand can be easily with disclosed notion in aforementioned and specific embodiments other embodiment that makes improvements or design the realization purpose identical with the present invention.
Those skilled in the art also will understand these embodiments of equal value and not deviate from the spirit and scope of the present invention that propose in appended claim.
Claims (10)
1. make the method for the fruit of Panax sessiliflorus (Acanthopanax sessiliflorus) or Radix Et Caulis Acanthopanacis Senticosi (Acanthopanaxsenticosus) as the fermented wine of main raw, it comprises the step of (A) preparation fermented soln, and the Panax sessiliflorus (Acanthopanax sessiliflorus) or the giving birth to of Radix Et Caulis Acanthopanacis Senticosi (Acanthopanax senticosus) that wherein 1～20L pure water are added 1kg are adjusted to 10～35 ° Brix in the fruit and by dissolving sugar; (B) fermentation step wherein goes into yeast-inoculated in the described fermented soln and in 20～30 ℃ of scopes to ferment; And the step that (C) stops fermentation, wherein described fermented soln is handled with termination reaction.
2. according to the method for claim 1, it additionally comprises filtering (D) step, wherein after stopping fermentation, filters described fermented soln; (E) step with the slaking of above-mentioned filtering fermented soln.
3. according to the method for claim 1 or claim 2, wherein in described (A) step of preparation fermented soln, fermented soln is in 20～30 ° Brix scope and in described (C) step that stops fermentation, when the ethanol concn of fermented soln reaches 5～20%, described fermented soln is handled to stop fermentation.
4. according to the method for claim 1 or claim 2, wherein in statu quo use the described fruit that gives birth to, before using it is clayed into power, behind the removal fruit stone, only use pulp or it is squeezed and only uses fruit juice.
5. according to the method for claim 1 or claim 2, wherein in described (A) step of preparation fermented soln, add the water extract of Rosa bella and the water extract of Rhynchosia nolubilis, and really add water extract with the Rosa bella of 0.05～0.25kg and described the giving birth to of Rhynchosia nolubilis/1kg dry weight of 0.05～0.25kg.
6. the fruit of preparation Panax sessiliflorus (Acanthopanax sessiliflorus) or Radix Et Caulis Acanthopanacis Senticosi (Acanthopanaxsenticosus) is as the method for the fermented wine of main raw, it comprises dry fruit (A) step, and wherein the fruit that gives birth to Panax sessiliflorus (Acanthopanax sessiliflorus) or Radix Et Caulis Acanthopanacis Senticosi (Acanthopanaxsenticosus) carries out drying; (B) step of preparation fermented soln wherein adds the pure water of 2～30L the dry fruit of 1kg and adjusts to 10～35 ° Brix by dissolving sugar; (C) step of fermentation is wherein fermented yeast-inoculated in described fermented soln and in 15～30 ℃ scope; And (D) step that stops fermentation, wherein described fermented soln is handled with termination reaction.
7. according to the method for claim 6, it additionally comprises filtering (E) step, is wherein stopping fermentation after-filtration fermented soln; Maturation stage (F) with above-mentioned filtering fermented soln.
8. according to the method for claim 6 or claim 7, wherein in (A) of described preparation fermented soln step in the Brix scope of fermented soln at 20～30 ° and in (C) step of described termination fermentation, when the ethanol concn of fermented soln reaches 5～20%, fermented soln is handled to stop described reaction.
9. according to the method for claim 6 or claim 7, wherein in statu quo use the described fruit that gives birth to, give birth to fruit and clay into power described, after removing fruit stone, only use its pulp, or it is squeezed only use fruit juice.
10. according to the method for claim 6 or claim 7, wherein in (A) step of preparation fermented soln, add the water extract of the water extract of Rosa bella and Rhynchosia nolubilis and give birth to fruit and add described water extract so that the Rhynchosia nolubilis/1kg dry weight of the Rosa bella of 0.05～0.25kg and 0.05～0.25kg is described.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030021930 | 2003-04-08 | ||
| KR20030021930 | 2003-04-08 | ||
| KR1020030096224 | 2003-12-24 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1771320A CN1771320A (en) | 2006-05-10 |
| CN100368515C true CN100368515C (en) | 2008-02-13 |
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| CNB2004800092718A Expired - Fee Related CN100368515C (en) | 2003-04-08 | 2004-02-10 | Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof |
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| Country | Link |
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| KR (1) | KR100643735B1 (en) |
| CN (1) | CN100368515C (en) |
| AT (1) | ATE398669T1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100831319B1 (en) * | 2007-02-14 | 2008-05-22 | 가평군 | Manufacturing method of the brandy being fermented from the grape comprising woodchips of siberian ginseng and oak tree |
| KR100831318B1 (en) * | 2007-02-14 | 2008-05-22 | 가평군 | Manufacturing method of wine being fermented from the grape comprising woodchips of siberian ginseng and oak tree |
| CN101225353B (en) * | 2007-12-27 | 2010-12-08 | 邹宇 | Acanthopanax root grape wine and process for preparing the same |
| CN101649284B (en) * | 2009-09-17 | 2012-02-15 | 大连工业大学 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
| KR101135096B1 (en) * | 2009-10-12 | 2012-04-16 | 영농조합법인 오가식품 | Manufacturing method of fermented alcoholic drink from Acanthopanax cortex |
| CN104911051A (en) * | 2015-06-30 | 2015-09-16 | 崔学成 | Health medicinal liquor and preparation method thereof |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN105733904A (en) * | 2016-02-22 | 2016-07-06 | 吴炳强 | Brewing method of honey liquor prepared from manyprickle acathopanax roots from changbai mountain |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279284A (en) * | 1999-06-28 | 2001-01-10 | 朱万财 | Wujiashen wine and its preparing process |
| CN1333332A (en) * | 2000-07-07 | 2002-01-30 | 朱万财 | Wilsonii wine and preparing process thereof |
| JP2002291460A (en) * | 2001-03-30 | 2002-10-08 | Kyodo Shoji:Kk | Method for producing brewed liquor and brewed liquor |
-
2003
- 2003-12-24 KR KR1020030096224A patent/KR100643735B1/en active IP Right Grant
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2004
- 2004-02-10 AT AT04709770T patent/ATE398669T1/en not_active IP Right Cessation
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279284A (en) * | 1999-06-28 | 2001-01-10 | 朱万财 | Wujiashen wine and its preparing process |
| CN1333332A (en) * | 2000-07-07 | 2002-01-30 | 朱万财 | Wilsonii wine and preparing process thereof |
| JP2002291460A (en) * | 2001-03-30 | 2002-10-08 | Kyodo Shoji:Kk | Method for producing brewed liquor and brewed liquor |
Non-Patent Citations (1)
| Title |
|---|
| 中华五加参酒的研制. 陈武等.食品与发酵工业，第6期. 1989 * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040087854A (en) | 2004-10-15 |
| ATE398669T1 (en) | 2008-07-15 |
| KR100643735B1 (en) | 2006-11-10 |
| CN1771320A (en) | 2006-05-10 |
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