KR0146722B1 - Method of preparing fermented liquor made from lycii cortex radicis - Google Patents
Method of preparing fermented liquor made from lycii cortex radicisInfo
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- KR0146722B1 KR0146722B1 KR1019940033197A KR19940033197A KR0146722B1 KR 0146722 B1 KR0146722 B1 KR 0146722B1 KR 1019940033197 A KR1019940033197 A KR 1019940033197A KR 19940033197 A KR19940033197 A KR 19940033197A KR 0146722 B1 KR0146722 B1 KR 0146722B1
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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
- C12G3/026—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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- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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Abstract
본 발명은 지골피 발효주의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 지골피가 포함된 술덧에 지골피 추출액을 가하고 발효시켜 발효주를 제조하는 방법에 관한 것이다. 본 발명의 지골피 발효주는 지골피를 마쇄하고 물을 가하여 지골피 추출액을 제조하는 공정; 고두밥에 마쇄된 지골피, 누룩 및 엿기름을 가하여 술덧을 제조하는 공정; 및, 전기 공정에서 수득한 술덧에 지골피 추출액 및 물을 가하고 발효시키는 공정에 의해 제조되며, 본 발명에 의해 맛과 향이 우수하며, 음주 후의 두통, 속 거부감, 복부 팽만감 및 숙취 등의 후유증이 없는 지골피 발효주를 간단히 제조할 수 있는 동시에 폐기되는 지골피를 재활용함으로써 환경보호와 함께 농가의 소득증대에도 크게 기여할 수 있다는 것이 확인되었다.The present invention relates to a method for producing a golgol fermented wine. More specifically, the present invention relates to a method for producing a fermented liquor by adding fermentation to the phalanges of phalanges containing the phalanges. Jigolpi fermentation liquor of the present invention by grinding the phalanges and adding water to produce a phalanges extract; A step of manufacturing drunk by adding ground pulp, yeast and malt to ground beef; And is prepared by a process of adding fermentation of phalanges extract and water to fermentation obtained in the electrical process, and excellent taste and aroma by the present invention, and phalanx without aftereffects such as headache, stomach discomfort, bloating and hangover after drinking. It was confirmed that fermented liquor can be easily produced and at the same time recycled discarded phalanges can greatly contribute to raising the income of farmers and the environment.
Description
제1도는 지골피 발효주의 제조과정을 나타낸 공정도이다.1 is a process chart showing the manufacturing process of the Gigolpi fermented wine.
본 발명은 지골피 발효주의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 지골피가 포함된 술덧에 지골피 추출액을 가하고 발효시켜 발효주를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a golgol fermented wine. More specifically, the present invention relates to a method for producing a fermented liquor by adding fermentation to the phalanges of phalanges containing the phalanges.
종래의 발효주로는 인삼 등의 한약제 또는 각종 과실을 주재로 한 과실주 등이 널리 알려져 있으며, 이들 주류들은 화학주나 기타 제재주의 수요를 일부 대신해 가는 추세에 있다.Conventional fermented liquor is widely known as herbal medicine such as ginseng or fruit liquor based on various fruits, and these liquors tend to replace some of the demand for chemical or other sanctioned liquors.
구기자 나무의 뿌리껍질인 지골피에는 베타인 0.08% 및 사포닌 1.07%가 함유되어 해열, 당뇨의 치료 및 혈압강하에 효과적인 것으로 알려지고 있고, 당뇨병, 염증 및 폐결핵 등의 치료 작용과 티푸스군, 파라티푸스A균 및 프렉시나균 등에 대하여 강력한 억제 작용을 나타내는 것으로 밝혀지고 있다. 이와 같은 약효성분을 지닌 지골피는 구기자 나무의 수종 갱신시 부산물로 다량 발생하나, 극히 소량만이 약재로 이용되고 있을 뿐 대부분이 폐기되고 있는 실정이며, 지골피를 이용하여 주류를 제조하려는 시도는 전무하였다.Phalanx, the root bark of goji berry tree, contains 0.08% of betaine and 1.07% of saponin, which is known to be effective for the treatment of fever, diabetes and lowering blood pressure. And it has been found to exhibit a strong inhibitory action against the precimina bacteria. The phalanges of these medicinal ingredients are produced as a by-product when updating the species of goji berry, but only a small amount is used as a medicinal substance, and most of them are discarded, and no attempt is made to produce liquor using the phalanges. .
한편, 상기한 종래의 발효주는 고유한 한약재 및 과실의 향미를 지니고 있으며, 음주시 인체의 혈액순환을 원활히 한다는 효능을 지니고 있지만, 음주 후 두통, 속 거부감, 복부 팽만감 및 숙취 등의 후유증을 장기간 유발한다는 문제점을 지니고 있었다.On the other hand, the conventional fermented liquor has a unique herbal and fruit flavor, and has the effect of smoothing the blood circulation of the human body when drinking, but causes long-term aftereffects such as headache, stomach discomfort, bloating and hangover after drinking. Had the problem.
따라서, 상기한 종래의 발효주가 지닌 음주 후의 후유증을 제거하는 동시에 지골피 고유의 향과 약효성분이 충분히 유지되어 건강에도 유익한 발효주를 개발해야 할 필요성이 끊임없이 대두되었다.Therefore, the necessity of developing a fermented liquor that is beneficial to health while eliminating the sequelae after drinking of the conventional fermented liquor and maintaining the unique fragrance and medicinal components of the phalanges is constantly emerging.
결국, 본 발명의 목적은 음주 후의 후유증을 제거할 수 있는 동시에 지골피 고유의 향과 약효성분이 충분히 유지되어 건강에도 유익한 지골피 발효주를 제조하는 방법을 제공함에 있다.After all, it is an object of the present invention to provide a method for producing a phalanx fermented wine which can remove the sequelae after drinking and at the same time maintain the inherent aroma and medicinal components of the phalanges.
본 발명의 발명자들은 지골피가 포함된 술덧에 지골피를 추출한 추출액을 가하고 발효시킴으로써, 음주 후의 후유증을 효과적으로 제거할 수 있는 동시에 지골피 고유의 향과 약효성분이 충분히 유지되어 건강에도 유익한 지골피 발효주를 간편하게 제조할 수 있다는 것을 알아내고, 예의 연구를 거듭한 결과 본 발명을 완성하게 되었다.The inventors of the present invention, by adding the fermentation extract extracted from the phalanx to the phalanx containing the phalanges, and fermentation, it is possible to effectively remove the sequelae after drinking, and at the same time maintain the inherent flavor and medicinal ingredients of the phalanges to easily produce a beneficial phalanx skin health benefits The present invention was completed as a result of diligent research and diligent research.
이하, 본 발명의 지골피 발효주를 제조하는 방법을 공정별로 상세히 설명하면 아래와 같다;Hereinafter, the method for producing a phalanges fermented wine of the present invention will be described in detail by process;
제1공정: 원료의 제조공정First step: raw material manufacturing process
지골피를 깨끗이 씻어 그늘에서 음전하고 0.5×0.5cm 내지 3×3cm의 크기로 마쇄하여 마쇄된 지골피를 제조한 다음, 마쇄된 지골피에 대하여 중량비로 6내지 10배의 물을 가하고 50 내지 70℃에서 7 내지 9시간 동안 가열하여 지골피 추출액을 제조한다.Wash the phalanges and clean them in the shade and grind them to a size of 0.5 × 0.5cm to 3 × 3cm to prepare crushed phalanges, and then add 6 to 10 times water by weight to the crushed phalanges and add 7 to 50 to 70 ℃. It is heated for 9 hours to prepare a phalanx extract.
제2공정: 술덧의 제조공정Second Process: Manufacturing Process
누룩을 1 내지 3일간 방치하여 누룩 냄새를 제거하고 잘게 부순 다음, 고두밥(덧밥)에 전기 공정으로부터 수득한 마쇄된 지골피를 고두밥에 대하여 중량비로 8 내지 12%, 누룩 50 내지 70% 및 엿기름 8 내지 12%를 가하고 혼합하여 술덧을 제조한다. 이때, 지골피는 목질화된 나무껍질로서 자체 당 함량이 매우 낮기 때문에 발효가 어려우므로, 지골피를 이용하여 발효주를 제조시 발효를 용이하게 하기 위하여 고두밥에 엿기름을 가하는 것이 바람직하다.The leaven was left for 1 to 3 days to remove the malt odor and crushed. Then, the ground pulp obtained from the electrical process was subjected to the rice flour 8-12%, 50-70% malt and malt 8-8. 12% is added and mixed to prepare rice flour. At this time, since Jigolpi is hardened because of its very low sugar content as woody bark, it is preferable to add malt to soybean rice in order to facilitate fermentation when preparing fermented liquor using Gigolpi.
제3공정: 발효공정Third Process: Fermentation Process
전기 공정으로부터 수득한 술덧에 제1공정에서 수득한 지골피 추출액을 술덧에 대하여 중량비로 15 내지 25% 가하고, 술덧 중량의 약 1.5배 내지 2.5배의 자연수를 가한 다음, 밀봉하여 15 내지 25℃에서 5 내지 9일간 발효시키고 12,000 내지 17,000rpm에서 8내지 12분간 원심분리하여 지골피 발효주를 제조한다.15 to 25% of the phalanx extract obtained in the first step was added to the rice flour obtained in the first step in a weight ratio to the rice flour, and about 1.5 to 2.5 times the natural water of the rice flour was added, then sealed and sealed at 5 to 15 to 25 ° C. It is fermented for 9 to 9 days and centrifuged for 8 to 12 minutes at 12,000 to 17,000rpm to produce a phalanx.
상기의 제조공정을 통해 수득한 발효주는 통상적인 발효주와 동일하게 저온에서 약 2개월 정도 보관이 가능하나, 그 이상 보존하게 되면 발효주 속에 포함된 효모의 활동에 의해 초산발효가 진행되어 발효주의 향미가 악화된다. 따라서, 본 발명의 지골피 발효주 제조방법에서는 전기 공정으로부터 수득한 발효주의 보존기간을 늘리기 위하여 발효주를 완전히 밀봉하고 70 내지 90℃에서 0.5 내지 2시간 살균한 다음, 냉각하여 발효주를 살균시키는 공정이 추가로 포함될 수 있다. 상기한 본 발명의 지골피 발효주의 제조과정을 제1도에 나타내었다.Fermented liquor obtained through the above manufacturing process can be stored at a low temperature for about 2 months as in the conventional fermented liquor, but if it is preserved longer, acetic acid fermentation proceeds due to the activity of yeast contained in the fermented liquor, resulting in the flavor of fermented liquor. Worsens. Therefore, in the method of manufacturing the phalanges of fermented liquor according to the present invention, in order to increase the shelf life of the fermented wine obtained from the electrical process, the process of completely sealing the fermented wine and sterilizing 0.5 to 2 hours at 70 to 90 ° C., and then cooling the sterilized fermented wine to further sterilize May be included. The manufacturing process of the phalanges fermented wine of the present invention described above is shown in FIG.
이하, 실시예를 통하여 본 발명을 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 이들 실시예에 의해 본 발명의 범위가 한정되지 않는다는 것은 본 발명이 속하는 분야에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail through examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.
[실시예 1]Example 1
지골피를 깨끗이 씻어 그늘에서 음전하고 1cm×1cm 의 크기로 마쇄하여 마쇄된 지골피를 제조한 다음, 마쇄된 지골피 1kg에 물 8kg을 가하고 60℃에서 8시간 동안 가열하여 지골피 추출액을 제조하였다. 누룩을 2일간 방치하여 누룩 냄새를 제거하고 잘게 부순 다음, 고두밥 10kg에 전기 공정으로부터 수득한 마쇄된 지골피 1kg, 누룩 6kg 및 엿기름 1kg을 가하고 혼합하여 술덧을 제조하였다. 제조된 술덧에 지골피 추출액 1kg 및 32L의 자연수를 가한 다음, 밀봉하여 20℃에서 7일간 발효시키고 15,000rpm에서 10분간 원심분리하여 지골피 발효주를 제조하였다. 지골피 발효과정 중 3일이 경과할 때 거품이 발생하기 시작하였으며, 7일째에는 발효가 왕성해졌음을 확인할 수 있었다.The phalanges were washed clean, negatively charged in the shade, and ground to a size of 1 cm × 1 cm to prepare crushed phalanges. Then, 8 kg of water was added to 1 kg of crushed phalanges and heated at 60 ° C. for 8 hours to prepare a phalanges extract. The yeast was left for 2 days to remove the malt odor and crushed. Then, 1 kg of crushed phalanges obtained from the electric process, 6 kg of malt and 1 kg of malt were added and mixed to prepare 10 kg of soybean rice. After adding 1kg and 32L natural water of the phalanges extract, the sealant was fermented at 20 ° C. for 7 days and centrifuged at 15,000 rpm for 10 minutes to prepare the phalanges fermented liquor. After 3 days of fermentation process, foaming began to occur. On the 7th day, fermentation became active.
상기 실시예에서 제조된 지골피 발효주를 포도주 분석법에 따라 총산, 휘발산, pH l 및 알콜함량을 분석한 결과를 하기 표1에 나타내었으며, 허터 비색차계(Hunter color difference meter)를 사용하여 색도를 분석한 결과와 635nm에서 측정한 투광도(%T) 및 490nm에서 측정한 흡광도(O.D) 분석결과를 하기 표 2에 나타내었다.The results of analyzing the total acid, volatile acid, pH l and alcohol content of the phalanges fermented liquor prepared in the above Example according to the wine analysis method is shown in Table 1 below, using the Hutter color difference meter (Hunter color difference meter) to analyze the chromaticity The results and the light transmittance (% T) measured at 635 nm and the absorbance (OD) measured at 490 nm are shown in Table 2 below.
상기 표 1 및 표 2로부터 알 수 있듯이, 본 발명에 의해 제조된 지골피 발효주는 엷은 갈색을 지닌 맑은 용액으로 pH값이 약 5인 상큼한 맛을 지닌 발효주임을 확인하였다.As can be seen from Table 1 and Table 2, it was confirmed that the phalanges of fermented liquor produced by the present invention is a clear solution having a light brown color with a fresh taste of pH 5.
지골피 발효주의 관능검사Sensory Evaluation of Phalanx Wine
전기 실시예 1에서 제조된 지골피 발효주를 아말란트(Amaranth)의 포도주 분석법에 따라 맛을 12점, 향을 4점, 색도를 4점 만점으로 하여 관능검사를 하였으며 음주 후의 후유증을 관능검사하였다. 관능검사는 총 5명으로 실시하였으며, 그 결과는 하기 표 3 및 표 4에 나타내었다.According to the wine analysis of Amaranth (Amaranth), the sensory test was carried out for sensory evaluation with 12 points for taste, 4 points for flavor, and 4 points for chromaticity. Sensory evaluation was carried out in a total of 5 people, the results are shown in Table 3 and Table 4.
* 평균치임* Average
* 음주후 4시간 경과후의 시험 결과임* Test result 4 hours after drinking
상기 표 3 및 표 4의 결과로 알 수 있는 바와 같이, 본 발명에 의해 제조된 지골피 발효주는 맛과 향이 우수하며, 음주 후의 두통, 속 거부감, 복부 팽만감 및 숙취 등의 후유증이 없다는 것을 확인할 수 있었다.As can be seen from the results of Table 3 and Table 4, the phalanges fermented wine prepared by the present invention was excellent in taste and aroma, it was confirmed that there is no aftereffects such as headache, stomach discomfort, bloating and hangover after drinking. .
이상에서 상세히 설명하고 입증하였듯이, 본 발명에 의해 맛과 향이 우수하며, 음주 후의 두통, 속 거부감, 복부 팽만감 및 숙취 등의 후유증이 없는 지골피 발효주를 간단히 제조할 수 있는 동시에 폐기되는 지골피를 재활용함으로써 환경보호와 함께 농가의 소득증대에도 크게 기여할 수 있다는 것이 확인되었다.As described and demonstrated in detail above, the present invention is excellent in taste and aroma, and can be easily produced the phalanx fermented liquor without sequelae such as headache, stomach discomfort, abdominal bloating and hangover after drinking, and at the same time recycling the discarded phalanges In addition to protection, it has been confirmed that it can greatly contribute to the income increase of farms.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940033197A KR0146722B1 (en) | 1994-12-07 | 1994-12-07 | Method of preparing fermented liquor made from lycii cortex radicis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940033197A KR0146722B1 (en) | 1994-12-07 | 1994-12-07 | Method of preparing fermented liquor made from lycii cortex radicis |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960023020A KR960023020A (en) | 1996-07-18 |
| KR0146722B1 true KR0146722B1 (en) | 1998-08-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940033197A KR0146722B1 (en) | 1994-12-07 | 1994-12-07 | Method of preparing fermented liquor made from lycii cortex radicis |
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| Country | Link |
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| KR (1) | KR0146722B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409270A (en) * | 2013-07-11 | 2013-11-27 | 池州市立泰黄酒有限公司 | Glutinous rice brewed yellow wine and preparation method thereof |
| CN107603810A (en) * | 2017-10-26 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of health liquor and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100563651B1 (en) * | 1997-11-26 | 2006-06-16 | 양대윤 | Manufacturing method of brewing with fruit juice and vegetable juice |
-
1994
- 1994-12-07 KR KR1019940033197A patent/KR0146722B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409270A (en) * | 2013-07-11 | 2013-11-27 | 池州市立泰黄酒有限公司 | Glutinous rice brewed yellow wine and preparation method thereof |
| CN107603810A (en) * | 2017-10-26 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of health liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960023020A (en) | 1996-07-18 |
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