KR100643735B1 - 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 PDF

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KR100643735B1
KR100643735B1 KR1020030096224A KR20030096224A KR100643735B1 KR 100643735 B1 KR100643735 B1 KR 100643735B1 KR 1020030096224 A KR1020030096224 A KR 1020030096224A KR 20030096224 A KR20030096224 A KR 20030096224A KR 100643735 B1 KR100643735 B1 KR 100643735B1
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fruit
fermentation
fermentation broth
fermented
wine
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KR20040087854A (en
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최대성
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정선군
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Priority to US10/551,441 priority Critical patent/US20070104831A1/en
Priority to RU2005129347/13A priority patent/RU2322486C2/en
Priority to AT04709770T priority patent/ATE398669T1/en
Priority to JP2006507736A priority patent/JP4500805B2/en
Priority to PCT/KR2004/000253 priority patent/WO2004090088A1/en
Priority to EP04709770A priority patent/EP1613721B1/en
Priority to DE602004014482T priority patent/DE602004014482D1/en
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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
    • 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
    • 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
    • C12G3/04—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
    • 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
    • C12H1/02—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
    • 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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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
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  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Toxicology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

PURPOSE: Fermented wine using fruit of Araliaceous shrubs and a method for producing the same wine are provided. The fermented wine has soft taste and similar properties to grape wine, and has pharmacological properties of Acanthopanax sessiliflorus. CONSTITUTION: The method for producing the fermented wine using fruit of Araliaceous shrubs comprises the steps of: (a) adding 1 to 20 liter of water into fresh fruit of Araliaceous shrubs and adding sugar into the fresh fruit of Araliaceous shrubs to 10 to 35 Brix to prepare the fermentation mixture; (b) inoculating yeast into the fermentation mixture and culturing the mixture at 20 to 30 deg. C; (c) terminating the culture; (d) filtering the cultured product; and (e) maturing the filtered solution, wherein the culture is terminated when the alcohol concentration of the culture product reaches 5 to 20%.

Description

두릅나무과 관목의 과실을 주재료로 하는 발효 과실주 및 그 제조방법{Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof}Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof}

본 발명은 쌍떡잎식물 산형화목 두릅나무과의 낙엽활엽 관목, 특히 오가피나무 또는 가시오가피나무의 과실을 주재료로 하는 발효 과실주 및 그이 제조방법에 관한 것이다.The present invention relates to a fermented fruit wine mainly made from deciduous broad-leaved shrubs of the dicotyledonous plant hawthorn arthropod, in particular of the oak or thorny oak tree, and a method for producing the same.

오가피나무(五加皮나무; Acanthopanax sessiliflorus) 및 가시오가피나무(가시五加皮나무; Acanthopanax senticosus 또는 Eleutherococcus senticosus)는 인삼과 같은 두릅나무과에 속하는 낙엽성 활엽관목으로, 특히 가시오가피나무는 그 생김새가 산삼을 닮아 러시아 및 미주·유럽지역에서는 시베리아 산삼(Siberian Ginseng)으로 불리기도 한다. 오가피나무 또는 가시오갈피는 백두산을 중심으로 북한, 만주, 연해주 지역 및 한국의 고산지대와 일본의 북해도 동북부 지역에 분포되어 있으며 일반적으로 극동아시아의 북위 40°이상 또는 해발 600 ~ 1,000 m 이상의 고랭지에서만 자생한다. Acanthopanax sessiliflorus and Thorn oak trees ( Acanthopanax senticosus or Eleutherococcus senticosus ) are deciduous broad-leaved shrubs belonging to the family Armenaceae , such as ginseng. Similarly, it is also called Siberian Ginseng in Russia, the Americas and Europe. Ogapi trees or prickly thorns are distributed in North Korea, Manchuria, Yeonhae, Korea's high mountains, and northeastern Japan's North Island, with Baekdusan in general. do.

이들 관목은 나무 전체가 독성이 없으며 그 약리 효과가 광범위하여 새로운 약용식물로 세계적인 관심을 끌고 있다. 올림픽경기에서 구 소련선수들의 경기력 향상이 가시오갈피 복용 때문이며, 탐험가, 우주비행사, 군인 등 고도의 체력과 집중력이 필요한 사람이 주로 복용한다는 내용이 1986년 뉴사이언스 학술지에 발표되면서 오가피나무 및 가시오가피나무의 효능에 대한 관심이 커지게 되었다.These shrubs are not toxic to the entire tree and their pharmacological effects are widespread, attracting worldwide attention as new medicinal plants. The performance of the former Soviet athletes in Olympic games is due to the use of prickly gall. There is a growing interest in efficacy.

오가피나무 또는 가시오가피나무는 생물활성이 가장 뛰어난 아칸토사이드 및 여러 유용성분을 다량 함유하고 있는 것으로 밝혀져 있다.Ogapi or thorny oak has been found to contain acantosides and various useful ingredients with the highest biological activity.

오가피나무 및 가시오가피나무는 예전부터 건강을 증진시키는 약용식물 중 하나로 인식되어 그 성분 및 효능에 대하여 다양한 연구가 되어왔다. 이러한 연구들을 통하여 이들 식물의 성분이 생체 내에서 개체의 선천적 및 특이적 면역계에 작용하여 숙주의 항미생물 및 항종양작용을 항진시킴이 확인되었다. Ogapi and thorny oak trees have been recognized as one of the medicinal plants to promote health has been a variety of studies on the composition and efficacy. These studies confirm that the components of these plants act on the individual's innate and specific immune system in vivo to enhance the host's antimicrobial and antitumor activity.

또한, 오가피나무 및 가시오가피나무에는 배당체인 아칸토사이드 (Acanthoside B,D) 및 면역성을 한층 높여주는 수용성 다당체가 다량 함유되어 있을 뿐만 아니라, 그 뿌리에는 오가피배당체 외에 지링긴(Sylrgin), 쿠마린배당체 등도 함유되어 있다. 상기 오가피배당체는 RNA의 합성을 촉진하여 골수조혈에 우수한 효과가 있으며, 수용성 다당류는 탐식세포의 수를 증가시켜 백혈구를 증가시키는 효능이 있는 것으로 밝혀졌다. In addition, Ogapi and Thorn oak trees contain not only the glycoside Acanthoside B, D and water-soluble polysaccharides that enhance immunity, but also their roots include silrgin and coumarin glycosides. It is contained. The organo glycosides have been found to have an excellent effect on bone marrow hematopoiesis by promoting the synthesis of RNA, and water-soluble polysaccharides have the effect of increasing white blood cells by increasing the number of phagocytic cells.

이러한 유효 성분들을 함유하고 있는 오가피나무, 가시오가피나무는 생체의 기능에 활성을 부여하고 자가면역 질환에 대해서도 효과가 있기 때문에, 정기가 허 약한 사람들에게 복용될 경우 보익제로서 탁월한 효능을 발휘함을 알 수 있다.Ogapi and prickly oak trees containing these active ingredients are effective in the functioning of the living body and are effective against autoimmune diseases. Can be.

오가피나무 또는 가시오가피나무를 여름에서 가을 사이에 채취하여 말린 뿌리와 나무껍질을 “오가피(五加皮)”라 한다. 상기와 같이 인체에 이로운 다양한 성분들을 함유하고 있는 오가피는 예로부터 민간 또는 한방에서 중풍이나 허약체질을 다스리는 약의 일종으로 사용되어 왔다. Ogapi or thorny oak trees are harvested from summer to autumn and dried roots and bark are called “ogapi” (五加皮). Ogapi, which contains various ingredients beneficial to the human body as described above, has been used as a medicine for treating stroke or weak constitution in folk medicine or herbal medicine since ancient times.

약의 일종으로 사용되는 것 이외에, 오가피는 술의 재료로 이용되기도 한다. 이를 오갈피주 또는 오가피주(五加皮酒)라 한다. 전통적으로 오가피주는 다음과 같은 방법으로 제조된다.In addition to being used as a medicine, ogapi is also used as an ingredient in alcohol. This is called Ogalpi wine or Ogapi wine (五加皮 酒). Traditionally, Ogapi liquor is manufactured in the following way.

오가피나무 또는 가시오가피나무의 근피(根皮)나 나무껍질(즉 “오가피”)을 물에 잘 씻어 물기를 말린 다음 2～3 cm의 크기로 썰어 용기에 넣고 소주와 설탕을 넣어 담근다. 용기를 시원한 곳에 약 1～3 개월 방치하면 오가피의 유효 성분들이 추출되어 알콜에 용해된다. 이렇게 제조된 오가피주는 예로부터 보정강장제로 사용하여 왔으며, 소변여력(小便餘瀝), 낭습(囊濕), 요통, 손발저림, 반신불수 등에 탁월한 효과가 있는 것으로 알려져 있다.Root bark or bark of Ogapi tree or prickly oak tree (ie, “Ogapi”) is washed well with water and dried, then cut into 2 ~ 3 cm size and put in soju and sugar. If the container is left in a cool place for about one to three months, the active ingredients of Ogapi are extracted and dissolved in alcohol. Ogapi thus prepared has been used as a correction tonic from ancient times, it is known to have excellent effects such as urine ability (小便 餘 瀝), submandibular (囊 濕), low back pain, tingling with hand, half body impotence.

근래에는 오가피나무 또는 가시오가피나무를 이용하여 기능성음료 및 주류를 제조한 기술들이 다수 개발되고 있다. 예컨대, 대한민국 특허출원공개공보 제1999-001026호에는 수분과 전해질 보충을 위한 기존의 스포츠음료에 가시오가피나무 등을 함유하여 제조된 기능성 스포츠음료가 개시되어 있고, 대한민국 특허출원공개공보 제2002-24775호에는 오가피나무를 포함한 한약재들을 당류와 구연산으로 혼합한 원료로 미리 침출하여 상법에 따라 주정 및 정제수로 혼합, 여과 및 숙성하는 리큐 르의 제조방법에 대하여 개시되어 있다.In recent years, a number of technologies have been developed that manufacture functional drinks and alcoholic beverages using Ogapi or Thorn oak. For example, the Republic of Korea Patent Application Publication No. 1999-001026 discloses a functional sports drink prepared by containing the thorn oak trees in the existing sports drink for replenishment of water and electrolyte, and the Republic of Korea Patent Application Publication No. 2002-24775 Discloses a method for producing a liqueur, which is previously leached with Chinese herbal medicines including an oak tree with a raw material mixed with sugars and citric acid, mixed, filtered and aged with alcohol and purified water according to a conventional method.

한편, 오가피나무 또는 가시오가피나무의 과실에서, 뿌리에 주로 함유되어 있는 것으로 알려진 아칸소사이드 D와, 두상오가피나무 계통의 잎에만 존재하는 것으로 알려진 세코트리테르페노이드글리코시드(secotriterpenoid glycoside)의 일종인 치사노사이드(Chiisanoside)가 상당량 존재함이 확인되었으며, MTT분석법에 의한 항암활성실험 및 신장독성실험 등을 통하여 지사노사이드의 효능이 확인되고 있다. 또한 이들 과실에는 글루탐산이 일반 곡류보다 약 10 배 이상 존재함이 입증되었다.On the other hand, in the fruit of Ogapi or Thorn oak tree, Arsaside D, which is known to be mainly contained in the root, and Sestriterpenoid glycoside, which is known to exist only in the leaves of the cephalopod, It was confirmed that a significant amount of chisides (Chiisanoside), and the efficacy of the gisanoside through the anticancer activity test and kidney toxicity test by the MTT assay has been confirmed. It was also demonstrated that glutamic acid was present in these fruits about 10 times more than normal grains.

그러나 현재까지 오가피나무 또는 가시오가피나무 중에서 종래 전통적으로 약효 및 이용방법이 알려진 뿌리 또는 나무껍질 즉, “오가피”는 다양한 방법으로 이용되고 있으나 이들 나무의 과실은 그대로 방치되거나 폐기되고 있는 것이 현실이다.However, to date, root or bark, or “ogapi,” which is known to have traditionally been known to be effective and used among ogapi trees or thorny oak trees, is used in various ways, but the fruits of these trees are left untreated or discarded.

따라서 종래 관심의 대상이 되지 못하던 오가피나무 또는 가시오가피나무의 과실을 효과적으로 활용하는 방안을 모색하여 과실에 함유된 여러 가지 유효성분을 이용하면서 농가소득을 증대시킬 수 있는 방안을 찾을 필요가 있다.Therefore, it is necessary to find a way to increase the farm household income while using various active ingredients contained in the fruit by seeking a method of effectively utilizing the fruit of the oak or thorny oak tree, which has not been the object of prior art.

본 발명자는 오가피나무 또는 가시오가피나무의 과실에 상당한 양과 종류의 융용한 기능성 당이 함유되어 있음에 착안하여, 종래 오가피 알콜 추출에 의한 오 가피주와는 달리, 이들 과실을 발효시켜 음용감이 우수하면서도 과실에 함유된 여러 가지 유용 성분들이 그대로 유지될 수 있는 새로운 발효 과실주를 개발하게 되었다.The present inventors pay attention to the fact that a substantial amount and type of soluble functional sugars are contained in the fruit of the oak or thorny oak tree, and unlike the conventional shiitake by the ogapi alcohol extraction, the fruit is fermented and excellent in drinking. New fermented fruit wines have been developed to keep the various useful ingredients in the fruit intact.

따라서 본 발명은 오가피나무 또는 가시오가피나무의 과실을 주재료로 하는 발효 과실주를 제공하는 것을 목적으로 한다.Therefore, an object of the present invention is to provide a fermented fruit wine mainly containing the fruit of Ogapi or Thorn oak.

또한 본 발명은 상기 오가피나무 또는 가시오가피나무의 과실을 주재료로하는 발효 과실주의 제조방법을 제공하는 것을 또 다른 목적으로 한다.In addition, another object of the present invention is to provide a method for producing fermented fruit wine, the main material of which is the fruit of the oak bark or prickly oak bark.

또한 본 발명은 상기 오가피나무 또는 가시오가피나무의 과실을 주재료로 하는 발효 과실주의 기능성과 품질을 증대시키기 위하여 생열귀 추출물 또는 쥐눈이콩 추출물을 추가로 함유하는 발효 과실주의 제조방법을 제공하는 것을 또 다른 목적으로 한다.
It is another object of the present invention to provide a method for producing fermented fruit wine, which further comprises a fresh oak extract or rat eye extract in order to increase the functionality and quality of the fermented fruit wine, which is mainly composed of the fruit of the oak tree or thorn oak tree. It is done.

전술한 목적을 달성하기 위한 본 발명은, 두릅나무과 관목의 과실을 주요 재료로 하는 발효 과실주를 제공한다. 본 상기 두릅나무과 관목은 오가피나무 또는 가시오가피나무인 것이 바람직하다.The present invention for achieving the above object provides a fermented fruit wine, the main material of the fruit of the arboraceae shrub. The arboraceae shrub is preferably an oak bark or prickly oak bark.

본 발명에서는 상기 발효 과실주의 기능성 증대 및 품질향상을 위하여 발효 전에 생열귀 추출물 또는 쥐눈이콩 추출물을 추가할 수도 있다. 이 경우, 상기 발효액 준비단계에서, 상기 과실의 건조중량 1 ㎏ 당 0.05～0.25 ㎏의 생열귀로부터 얻어진 물 추출물, 또는 0.05～0.25 ㎏의 쥐눈이콩으로부터 얻어진 물 추출물을 추 가하게 된다.In the present invention, in order to increase the functionality and quality of the fermented fruit wine, it may be added a bio-heat extract or rat eye extract before fermentation. In this case, in the fermentation broth preparation step, the water extract obtained from 0.05 ~ 0.25 kg of bio-ears per 1 kg of dry weight of the fruit, or the water extract obtained from 0.05 ~ 0.25 kg of rat eye.

생열귀(Rosa davurica Pallas)는, 가마귀밥관목, 가시열매, 뱀의 찔레 등으로도 불리며 한문으로는 자민과(刺玟果), 산자민(山刺玟), 자민장미(刺玟薔薇)라 한다. 생열귀관목은 꽃에 향기가 있어 향수원료로도 이용되고, 특히 잎과 열매에 비타민C가 풍부할 뿐만 아니라 뿌리는 항암 및 노화방지에도 탁월한 효능이 있는 것으로 밝혀져 성인병예방 및 치료효과를 갖는 우수한 자원식물이다. 천연물과학연구소 등의 조사 결과, 생열귀열매에는 레몬의 20배 이상인 100g당 1072㎎의 비타민C 함량이 함유된 것으로 밝혀졌다. Rosa davurica Pallas is also called crow's thorn, thorn fruit, snake's bridle, etc. In Chinese, Jaminaceae, Sanjiamin, and Jamin Rose do. As the fragrance of flowers is used as a fragrance raw material because of its fragrance in flowers, it is not only rich in vitamin C in leaves and fruits, but also found to be excellent in anti-cancer and anti-ageing roots. It is a plant. Investigations by the Natural Products Research Institute revealed that biofruit contains 1072 mg of vitamin C content per 100 g, 20 times more than lemon.

쥐눈이콩(Rhynchosia nolubilis)은 한반도의 전라도, 경상도, 강원도 일대의 생산물이며 식용성으로 약성이 탁월하다. 이른바 검정콩(서리태)과 쉽게 구별하는 법으로는 콩속이 크고 속이 파란색이면 서리태이고 크기가 작고 속이 녹색이면 서목태이다. 옛날부터 콩 가운데서 가장 약성이 높고 해독성이 강하며 모든 병을 예방해 주고 손상된 인체의 조직을 빠르게 회복 시켜주는 약성이 있어 약재로 사용되어 왔기 때문에 약콩이라고도 불리었다. 특히, 당뇨병에 탁월한 효과가 있고 신장에도 좋은 것으로 각종 한방문헌에 자료들이 많이 실려있다. 현대에는 식초에 담가 식초콩을 만들어 섭취함으로써 변비 또는 성인병의 예방과 치료에 사용하고 있으며, 약콩을 생식하면 눈이 맑아지고 좋아진다는 기록이 옛날 문헌에도 기록되어 있다. Rhynchosia nolubilis is a product of Jeolla-do, Gyeongsang-do, and Gangwon-do on the Korean Peninsula, and has excellent medicinal properties. The so-called black soybeans (Serritae) is easily distinguished by the large and the inside of the soybean is frosted, and the size is small and green is Seomoktae. Since ancient times, the most vulnerable, strong detoxification of the beans, prevents all diseases, and has been used as a medicine because it has been used as a medicinal medicine that quickly recovers the damaged tissue of the human body was also called medicinal beans. In particular, it has excellent effects on diabetes and is good for the kidneys. In modern times, vinegar soaked in vinegar is used to prevent and treat constipation or adult diseases. Recorded records of medicinal soybeans clear eyes and improve their eyes.

전술한 목적을 달성하기 위한 본 발명은 다음과 같은 발효 과실주의 제조방 법을 제공한다.The present invention for achieving the above object provides a method for producing a fermented fruit wine as follows.

먼저, (A) 두릅나무과 관목의 생과실 1 ㎏ 당 정수 1～20ℓ를 가하고 액이 10～35 Brix 가 되도록 당성분을 가하여 발효액을 준비한다(발효액준비단계). 이어서 (B) 상기 발효액에 효모균을 접종하고, 15～30℃ 조건에서 발효를 진행시키고(발효단계), 적정 발효상태에 이르면 상기 발효액에 약품을 첨가(예를들면, 적량의 인산암모늄 또는 아황산칼륨 등을 첨가)하거나 발효액을 저온처리(예를들면, 0～5℃에 방치)하는 등의 방법으로 발효를 중지(발효중지단계)시키는 공정에 의해 본 발명에 의한 발효 과실주를 제조할 수 있다.First, the fermentation broth is prepared by adding 1-20 liters of water per kilogram of fresh fruit of (A) arboraceae and adding sugar components so that the solution becomes 10-35 Brix (fermentation solution preparation step). (B) inoculating the fermentation broth with yeast, proceeding with fermentation at 15-30 ° C. (fermentation step), and adding a chemical to the fermentation broth (e.g., an appropriate amount of ammonium phosphate or potassium sulfite) The fermentation fruit wine according to the present invention can be produced by the step of stopping the fermentation (fermentation stop step) by the addition of the same) or low temperature treatment (for example, left at 0 to 5 ° C).

이때 필요하다면 (D) 발효가 중지된 발효액을 여과·정제하고(여과단계) (E) 여과된 발효액을 저온(예를들면, 10～25℃)에서 숙성(숙성단계)시키는 공정을 추가할 수 있다.At this time, if necessary, (D) fermentation broth that has ceased fermentation can be filtered and purified (filtration step), and (E) filtered fermentation broth can be added at low temperature (eg, 10-25 ° C). have.

본 발명에서, 절절한 음용감을 가지는 발효 과실주는 알콜 함량이 10～20%인 것으로 보고, 당성분 중 약 50%가 발효된다고 가정하여 상기 발효액준비단계에서 발효액은 20～30 Brix인 것으로 하는 것이 바람직하다. 첨가되는 당성분은 효모에 의해 발효될 수 있는 당 성분이면 어떤 종류의 당이라도 가능하다. 즉, 포도당, 과당, 설탕, 맥아당, 물엿, 당밀, 전분(쌀 또는 쌀가루 등) 등이 가능할 것이나, 입수의 편의성, 관리의 용이성 등을 감안하여 설탕을 사용하는 것이 바람직하다. 결과를 도시하지는 않았으나, 기능성을 부가하기 위해서 꿀을 사용하여도 설탕 첨가와 비슷한 결과를 얻었다.In the present invention, the fermented fruit wine having an appropriate drinking feeling is reported that the alcohol content is 10 to 20% , and assuming that about 50% of the sugar components are fermented, it is preferable that the fermentation broth is 20 to 30 Brix in the fermentation broth preparation step. . The added sugar component may be any kind of sugar as long as it is a sugar component that can be fermented by the yeast. That is, glucose, fructose, sugar, maltose, starch syrup, molasses, starch (rice or rice flour, etc.) may be possible, but it is preferable to use sugar in view of the convenience of obtaining, ease of management, and the like. Although not shown, similar results to the addition of sugar were obtained by using honey to add functionality.

상기 발효중지단계는, 발효가 충분히 일어난 이후 추가적인 발효에 의해 발효액(과실주)이 젖산화되는 것을 방지하기 위한 것이다. 상기 발효중지단계는 발효액의 알콜 농도가 10∼15%에 이르렀을 때 이루어지는 것이 좋다.The fermentation stop step is to prevent the fermentation broth (fruit wine) from lactating by the additional fermentation after the fermentation has sufficiently occurred. The fermentation stop step is preferably made when the alcohol concentration of the fermentation broth reaches 10 to 15%.

상기 발효액준비단계에서, 과실은 생과실 그대로 사용될 수도 있으나, 필요에 따라서는 사전에 분쇄하여 사용되거나, 과핵을 제거한 과육만 사용되거나, 과실을 착즙하여 즙액만 사용될 수도 있을 것이다. In the fermentation broth preparation step, the fruit may be used as it is, but if necessary, it may be used by grinding in advance, only the fruit is removed from the nucleus, or juice may be used only juice juice.

한편, 오가피나무 또는 가시오가피나무는 산중에 자생하거나, 농장에서 재배되는데, 채취된 과실을 생과실인 상태에서 보관하고 본 발명에 의한 발효 과실주 제조공장까지 운반하는 것은 비용과 노력이 많이 소모된다. 따라서 산지에서 채취된 과실을 적당한 방법(예를들면, 풍건, 양건, 음건, 열건, 냉동건조 등)으로 건조시킨 건조과실을 이용하여 본 발명에 의한 발효 과실주를 제조하는 것도 가능하다. 이 경우, 상기 건조과실을 그대로 사용하거나, 건조과실을 분쇄하여 사용하거나, 과핵을 제거한 건조과육만을 사용하거나, 건조과실을 정수로 추출한 추출액을 사용하는 것이 가능할 것이다.On the other hand, Ogapi or prickly Ogapi trees grow in the mountains, or cultivated in the farm, storing the collected fruit in the state of fresh fruit and transporting to the fermented fruit wine production plant according to the present invention is expensive and expensive. Therefore, it is also possible to produce the fermented fruit wine according to the present invention using dried fruit obtained by drying the fruit collected from the mountain region by a suitable method (for example, air drying, sun drying, shade drying, heat drying, freeze drying, etc.). In this case, it may be possible to use the dried fruit as it is, to use the dried fruit pulverized, to use only the dry fruit from which the fruit core is removed, or to use an extract from which the dried fruit is extracted with purified water.

본 발명에서 사용되는 효모는 발효작용을 통해 알콜을 생성시킬 수 있는 것이라면 제한이 없이 사용할 수 있다. 예를 들면, 포도주 발효용 효모나, 제빵용 효모나, 전통주 제조용 효모(누룩) 등을 사용할 수 있다. 효모를 직접 준비된 발효액에 첨가하면 효모의 초기 생장이 느려서 발효단계가 장기화될 수 있기 때문에, 사전에 소량의 발효액에 효모를 접종하여 전배양한 다음 전배양된 효모액을 전체 발효액에 접종하는 방식을 선택하는 것이 바람직하다. 이 경우, 예를들면, 100 ℓ의 발효액이라면 발효액을 약 3～5 ℓ 채취하고, 여기에 약 0.9～1.5 g (0.2～0.3g 효모/1ℓ-발효액 전체)의 효모를 접종하고 30℃ 에서 약 24～48 시간 전배양한 다음, 전배양액을 전체 발효액에 접종하는 것이 좋다.Yeast used in the present invention can be used without limitation so long as it can produce alcohol through fermentation. For example, yeast for wine fermentation, baker's yeast, yeast (traditional yeast) for making traditional liquor, etc. can be used. If yeast is added to the prepared fermentation broth, the initial growth of the yeast may be slow, and the fermentation stage may be prolonged. Therefore, a small amount of fermentation broth is inoculated with yeast before incubation, and then the incubated yeast solution is inoculated into the whole fermentation broth. It is desirable to choose. In this case, for example, if 100 L of fermentation broth, about 3 to 5 L of fermentation broth is collected, and about 0.9 to 1.5 g of yeast (0.2 to 0.3 g yeast / 1 L-fermented liquor) is inoculated and then at about 30 ° C. After 24 to 48 hours of preculture, it is recommended to inoculate the whole fermentation broth into the whole fermentation broth.

이하, 실시예를 통하여 본 발명을 보다 상세하게 설명한다. 다만, 이는 본 발명의 이해를 돕기 위한 것일 뿐, 본 발명이 실시예에 한정되거나 본 발명의 기술적 사상이 변경되는 것은 아니다. 또한 하기 실시예 이외에 다양한 공정과 방법으로 본 발명에 의한 발효 과실주가 얻어질 수 있음은 당업자에게 당연할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, this is only to help the understanding of the present invention, the present invention is not limited to the embodiments or the technical spirit of the present invention is not changed. It will be apparent to those skilled in the art that the fermented fruit wine according to the present invention can be obtained by various processes and methods in addition to the following examples.

사전 실험결과, 재료로 오가피나무 과실 또는 가시오가피나무 과실 어느 것을 사용하더라도 동일한 결과를 나타내었으므로 하기 실시예에서는 두 과실을 구분하지 않고 사용하였다. 따라서 이하 오가피나무 과실 또는 가시오가피나무 과실을 단순히 “과실”, “오가피 과실” 또는 “(가시)오가피 과실”로 표기한다.As a result of the preliminary experiments, the same results were obtained regardless of the use of either the Ogapi fruit or the Thorn oak fruit as the material, so the two examples were used without distinguishing the fruit. Therefore, `` Ogapi fruit '' or `` Ogapi fruit '' or "(thorny) Ogapi fruit" is simply referred to as `` Ogapi fruit ''.

또한 하기 실시예에서는 생과실 또는 건조과실을 파쇄하지 않고 사용하였으나, 필요에 따라서는 이들을 파쇄하여 사용하여도 본 발명에 의한 발효 과실주를 얻을 수 있음은 당업자에게 당연할 것이다. 또한 하기 실시예에서는 생과실 또는 건조과실을 발효액준비단계에 첨가한 후 발효가 완료된 다음에 여과하여 제거하는 방식을 취하고 있으나, 적절한 방법으로 생과실 또는 건조과실에서 유효성분을 추출한다면 발효액준비단계 후반에 미리 여과하여 잔존 생과실 또는 건조과실을 제거하고 발효단계 이하를 진행하더라도 본 발명에 의한 발효 과실주를 얻을 수 있음도 당업자에게 당연할 것이다.In addition, the following examples were used without crushing fresh or dried fruit, it will be natural to those skilled in the art that the fermented fruit wine according to the present invention can be obtained even if used by crushing them if necessary. In addition, in the following examples, the raw or dried fruits are added to the fermentation broth preparation step, and then the fermentation is completed, followed by filtration. However, if the effective ingredient is extracted from the raw or dried fruit in an appropriate manner, the fermentation broth preparation step is performed in advance. It will be apparent to those skilled in the art that the fermented fruit wine according to the present invention can be obtained even if the filtered raw fruit or dried fruit is removed and the fermentation step is performed below.

실시예 1 : 생과실을 주재료로 한 발효 과실주의 제조 1Example 1 Preparation of Fermented Fruit Wine with Raw Fruit as Main Ingredient 1

오가피 과실을 건조하지 않는 그대로 원료로 하여 본 발명에 의한 발효 과실주를 제조하였다.A fermented fruit wine according to the present invention was prepared using raw materials of the dried fruit as it is without drying.

먼저, 오가피 생과실을 정수로 세정한 후 표면의 물기를 어느 정도 제거하였다. 생과실 5㎏에 정수 45ℓ (생과실1 Kg당 정수 9ℓ)를 가하고, 액이 24°Brix가 되도록 설탕을 용해시켜 발효액 약 50ℓ를 준비하였다(발효액준비단계).First, the raw fruit of Ogapi was washed with purified water, and then the surface water was removed to some extent. 45 liters of purified water (9 liters per kilogram of fresh fruit) was added to 5 kg of fresh fruit, and about 50 liters of fermentation broth was prepared by dissolving the sugar so that the liquid became 24 ° Brix (fermentation solution preparation step).

준비된 발효액 3ℓ를 따로 분리하고, 여기에 시중에서 구입한 제빵용 효모 15g을 접종하였다. 접종 발효액을 30℃에서 24시간 전배양한 다음, 전배양액을 전체 발효액에 접종하였다. 접종된 발효액을 20～25℃ 조건에서 발효를 진행시키고(발효단계) 24시간마다 발효액의 알콜 농도가 12.0%가 넘으면 발효액 ℓ당 아황산칼륨 200ppm을 첨가하여 발효를 중지시켰다(발효중지단계).Three liters of the prepared fermentation broth were separated and inoculated with 15 g of baker's yeast. Inoculation The fermentation broth was precultured at 30 ° C. for 24 hours, and then the preculture was inoculated into the whole fermentation broth. The fermented broth was inoculated with fermentation at 20-25 ° C. (fermentation step), and the fermentation broth was stopped by adding 200 ppm of potassium sulfite per liter of fermentation broth every 24 hours.

발효가 완료된 발효액을 여과·정제하여 본 발명에 의한 (가시)오가피나무 과실을 주재료로 하는 발효 과실주를 얻었다.The fermentation broth from which fermentation was completed was filtered and refine | purified, and the fermented fruit wine which consists of the (thorny) oak tree fruit of this invention as a main material was obtained.

실시예 2 : 생과실을 주재료로 한 발효 과실주의 제조 2Example 2 Preparation 2 of Fermented Fruit Wine with Raw Fruit as Main Ingredient

생열귀 및 쥐눈이콩 추출물이 함유된 본 발명에 의한 발효 과실주를 제조하였다.Fermented fruit wines according to the present invention containing bio-ears and jujube extract were prepared.

건조 생열귀 잎, 뿌리, 줄기 및 열매를 깨끗이 세정하여 분쇄한 후, 건조중량의 7배의 물을 가하고 냉각콘덴서가 장치되어 유효성분이 증발하는 것을 방지한 추출기를 이용하여 70~95℃에서 12～15시간 동안 열수추출을 수행하였다. 얻어진 추출물을 여과한 후 감압농축하여 생열귀추출물을 얻었다. Clean dry crushed leaves, roots, stems, and fruits, and then crush them. Then, add 7 times the dry weight of water and use a condenser to prevent evaporation of active ingredients. Hot water extraction was performed for 15 hours. The obtained extract was filtered and concentrated under reduced pressure to obtain a bio-heat extract.

잘게 분쇄한 쥐눈이콩을 헥산으로 3회 환류추출하여 지질성분을 제거하였다. 잔류물을 90℃에서 5시간씩 3회 열수추출한 후 여과하였다. 얻어진 여액을 감압농축하고, 진공건조하여 쥐눈이콩 추출물을 얻었다.Finely pulverized rats were refluxed three times with hexane to remove lipid components. The residue was extracted with hot water three times at 90 ° C. for 5 hours and filtered. The filtrate was concentrated under reduced pressure, and dried in vacuo to obtain a rat bean extract.

전기 실시예 1의 발효액준비단계에서, 상기 과실의 건조중량 1㎏ 당 0.15 ㎏의 생열귀로부터 얻어진 물 추출물 및 0.15 ㎏의 쥐눈이콩으로부터 얻어진 물 추출물을 첨가하고, 이하 전기 실시예 1과 동일한 방법으로 본 발명에 의한 (가시)오가피나무 과실을 주재료로 하는 발효 과실주를 얻었다.In the fermentation broth preparation step of Example 1, the water extract obtained from 0.15 kg of raw heat and the water extract obtained from 0.15 kg of mouse eye per 1 kg of dry weight of the fruit was added, and in the same manner as in Example 1 below The fermented fruit wine which made the (thorny) oga tree fruit by this invention the main material was obtained.

실시예 3 : 건조과실을 주재료로 한 발효 과실주의 제조 1Example 3 Preparation of Fermented Fruit Wine with Dry Fruit as Main Ingredient 1

건조된 오가피 과실을 주재료로 하여 본 발명에 의한 발효 과실주를 제조하였다.Fermented fruit wine according to the present invention was prepared by using dried cucumber fruit.

먼저, 오가피 생과실을 음건하여 건조과실을 준비하였다.First, dried dried fruit was prepared by drying the dried fruit.

건조과실을 정수로 세정한 후, 물기를 없애고 건조과실 4㎏ 에 정수 44ℓ (건조과실 1 ㎏ 당 정수 11ℓ)를 가하고, 액이 24 Brix가 되도록 설탕을 용해시켜 발효액 약 45ℓ를 준비하였다(발효액준비단계).After the dried fruit was washed with purified water, water was removed and 44 liters of purified water (11 liters per kilogram of dried fruit) were added to 4 kg of dried fruit, and about 45 liters of fermentation broth was prepared by dissolving sugar to make the liquid 24 Brix (fermentation liquid preparation). step).

이하 전기 실시예 1과 동일한 공정을 거쳐 본 발명에 의한 (가시)오가피나무 과실을 주재료로 하는 발효 과실주를 얻었다.The fermented fruit wine which made the (thorny) oak tree fruit of this invention the main material through the same process as Example 1 below was obtained.

실시예 4 : 건조과실을 주재료로 한 발효 과실주의 제조 2Example 4 Preparation 2 of Fermented Fruit Wine with Main Ingredients of Dried Fruit

건조된 오가피 과실을 주재료로 하여 본 발명에 의한 발효 과실주를 제조하 였다.Fermented fruit wine according to the present invention was prepared by using dried cucumber fruit.

먼저, 오가피 생과실을 음건하여 건조과실을 준비하였다.First, dried dried fruit was prepared by drying the dried fruit.

건조과실을 정수로 세정한 후, 물기를 없애고 건조과실 4 ㎏에 정수 22ℓ (건조과실 1 ㎏당 정수 5.5ℓ)를 가하고, 액이 24 Brix가 되도록 설탕을 용해시켜 50℃에서 5 시간 1차 열수 추출하였다. 여기에 다시 정수 22ℓ를 추가하고, 액이 24°Bx가 되도록 설탕을 용해시키고 다시 50℃에서 5 시간 2차 열수 추출하였다. 열수 추출액을 여과하여 약 45ℓ의 과실추출액(발효액)을 얻었다(발효액준비단계).After washing the dried fruit with purified water, remove water and add 22 liters of purified water (5.5 liters per kilogram of dried fruit) to 4 kg of dried fruit, dissolve the sugar so that the liquid becomes 24 Brix, and heat water at 50 ℃ for 5 hours. Extracted. 22 liters of purified water was added again, the sugar was melt | dissolved so that liquid might become 24 degrees Bx, and it extracted 2nd hot water again at 50 degreeC for 5 hours. The hot water extract was filtered to obtain about 45 L of fruit extract (fermentation solution) (fermentation solution preparation step).

이하 전기 실시예 1과 동일한 공정을 거쳐 본 발명에 의한 (가시)오가피나무 과실을 주재료로 하는 발효 과실주를 얻었다.The fermented fruit wine which made the (thorny) oak tree fruit of this invention the main material through the same process as Example 1 below was obtained.

실시예 5 : 건조과실을 주재료로 한 발효 과실주의 제조 3Example 5 Preparation 3 of Fermented Fruit Wine with Main Ingredients of Dried Fruit

건조된 오가피 과실을 주재료로 하여 본 발명에 의한 발효 과실주를 제조하였다.Fermented fruit wine according to the present invention was prepared by using dried cucumber fruit.

전기 실시예 4 의 발효액 준비단계에서, 전기 실시예 2 에서 얻은 생열귀 물 추출물 및 쥐눈이콩 물 추출물을 동일함량 첨가하고, 이하 전기 실시예 4 와 동일한 방법으로 본 발명에 의한 (가시)오가피나무 과실을 주재료로 하는 발효 과실주를 얻었다.In the fermentation broth preparation step of Example 4, the same amount of the bio-heat extract and rat bean water extract obtained in Example 2 was added, and the (thorn) Ogapi fruit according to the present invention in the same manner as in Example 4 below A fermented fruit wine containing the main ingredient was obtained.

본 발명에 의한 오가피나무 또는 가시오가피나무의 과실을 발효하여 제조된 발효 과실주는 종래 방치 또는 폐기되던 오가피 과실을 활용하여 유용성분이 다량 함유된 발효주를 얻을 수 있게 한다.Fermented fruit wine prepared by fermenting the fruit of the oak bark or thorn oak bark according to the present invention to obtain a fermented liquor containing a large amount of useful components by utilizing the conventionally abandoned or discarded ogapi fruit.

이에 따라, 종래 독한 리큐르 형태의 오가피주가 아닌 부드러우면서도 포도주와 성상이 유사한 발효 과실주이면서도 (가시)오가피나무가 가진 약리학적 특성을 충분히 활용할 수 있게 된다. 또한 종래 방치 또는 폐기되던 오가피 과실의 새로운 활용방법을 제시하게 되어 농가소득의 증가를 얻을 수 있는 경제적 효과도 제공한다.
Accordingly, it is possible to fully utilize the pharmacological characteristics of the (thorny) ogapi tree, while being a fermented fruit wine similar to a soft but wine-like appearance, rather than a conventional liqueur-type ogapi. In addition, by suggesting a new method of using the ogapi fruit, which has been neglected or discarded conventionally, it also provides an economic effect to obtain an increase in farm household income.

Claims (15)

삭제delete 삭제delete (A) 오가피나무 또는 가시오가피나무의 생과실 1 ㎏ 당 정수 1~20ℓ를 가하고 액이 10~35° Brix 가 되도록 당성분을 가하여 발효액을 준비하는 발효액 준비단계;(A) a fermentation broth preparation step of preparing a fermentation broth by adding 1-20 liters of water per kilogram of fresh fruit of Ogapi or Thorn oak, and adding a sugar component so that the liquid becomes 10-35 ° Brix; (B) 상기 발효액에 효모균을 접종하고, 20~30℃ 조건에서 발효를 진행시키는 발효단계; 및(B) a fermentation step of inoculating the fermentation broth and proceeding the fermentation at 20 ~ 30 ℃ conditions; And (C) 상기 발효액의 발효를 중지시키는 발효중지단계;를 포함하는 것을 특징으로 하는 발효 과실주의 제조방법.(C) a fermentation fruit wine production method comprising a; fermentation stop step of stopping the fermentation of the fermentation broth. 제 3 항에 있어서,The method of claim 3, wherein (D) 발효가 중지된 발효액을 여과하는 여과단계; 및(D) a filtration step of filtering the fermentation broth in which the fermentation is stopped; And (E) 여과된 발효액을 숙성시키는 숙성단계;를 추가로 포함하는 것을 특징으로 하는 발효 과실주의 제조방법.(E) a ripening step of ripening the filtered fermentation broth; manufacturing method of fermented fruit wine further comprising. 제 3 항 또는 제 4 항에 있어서,The method according to claim 3 or 4, 상기 발효액준비단계에서 발효액은 20~30°Brix이며, 상기 발효중지단계는 발효액의 알콜 농도가 10~15%에 이르렀을 때 이루어지는 것을 특징으로 하는 발효 과실주의 제조방법.The fermentation broth in the fermentation broth preparation step is 20 ~ 30 ° Brix, the fermentation stop step is characterized in that when the alcohol concentration of the fermentation broth 10-15% produced fermented fruit wine. 제 3 항 또는 제 4 항에 있어서,The method according to claim 3 or 4, 상기 발효액준비단계에서, 상기 생과실을 그대로 사용하거나, 과실을 분쇄하여 사용하거나, 과핵을 제거한 과육만을 사용하거나, 과실을 착즙하여 즙액만 사용하는 것을 특징으로 하는 발효 과실주의 제조방법.In the step of preparing the fermentation broth, the raw fruit is used as it is, or used to crush the fruit, using only the flesh removed the fruit core, or the juice is produced juice, characterized in that using only juice solution. 삭제delete 제 3 항 또는 제 4 항에 있어서,The method according to claim 3 or 4, 상기 발효액 준비단계에서, 상기 과실의 건조중량 1 ㎏ 당 0.05~0.25 Kg의 생열귀로부터 얻어진 물 추출물, 또는 0.05~0.25㎏의 쥐눈이콩으로부터 얻어진 물 추출물을 추가하는 것을 특징으로 하는 발효 과실주의 제조방법.In the step of preparing the fermentation broth, the method of producing fermented fruit wine, characterized in that for adding the water extract obtained from 0.05 ~ 0.25 kg of bio-heat, or 0.05 ~ 0.25 kg of rat eye per 1 kg dry weight of the fruit . (A) 오가피나무 또는 가시오가피나무의의 생과실을 건조하여 건조과실을 얻는 과실건조단계;(A) fruit drying step of drying the fruit of the oak or thorny oak tree to obtain dried fruit; (B) 상기 건조과실 1 ㎏ 당 정수 2~30ℓ를 가하고 액이 10~35° Brix가 되도록 당성분을 가하여 발효액을 준비하는 발효액 준비단계;(B) a fermentation broth preparation step of preparing a fermentation broth by adding 2-30 liters of purified water per kilogram of dried fruit and adding a sugar component such that the solution becomes 10-35 ° Brix; (C) 상기 발효액에 효모균을 접종하고, 15~30℃ 조건에서 발효를 진행시키는 발효단계; 및(C) a fermentation step of inoculating the fermentation broth and proceeding the fermentation at 15 ~ 30 ℃ conditions; And (D) 상기 발효액의 발효를 중지시키는 발효 중지단계;를 포함하는 것을 특징으로 하는 발효 과실주의 제조방법.(D) a fermentation fruit wine production method comprising a; fermentation stopping step of stopping the fermentation of the fermentation broth. 제 9 항에 있어서,The method of claim 9, (E) 발효가 중지된 발효액을 여과하는 여과단계; 및(E) a filtration step of filtering the fermentation broth in which the fermentation is stopped; And (F) 여과된 발효액을 숙성시키는 단계;를 추가로 포함하는 것을 특징으로 하는 발효 과실주의 제조방법.(F) aging the filtered fermentation broth; manufacturing method of fermented fruit wine further comprising the. 제 9 항 또는 제 10 항에 있어서,The method according to claim 9 or 10, 상기 발효액준비단계에서 발효액은 20~30°Brix이며, 상기 발효중지단계는 발효액의 알콜 농도가 10~15%에 이르렀을 때 이루어지는 것을 특징으로 하는 발효 과실주의 제조방법.The fermentation broth in the fermentation broth preparation step is 20 ~ 30 ° Brix, the fermentation stop step is characterized in that when the alcohol concentration of the fermentation broth 10-15% produced fermented fruit wine. 제 9 항 또는 제 10 항에 있어서,The method according to claim 9 or 10, 상기 발효액준비단계에서, 상기 건조과실을 그대로 사용하거나, 건조과실을 분쇄하여 사용하거나, 과핵을 제거한 건조과육만을 사용하거나, 건조과실을 정수로 추출한 추출액을 사용하는 것을 특징으로 하는 발효 과실주의 제조방법.In the step of preparing the fermentation broth, the dried fruit is used as it is, the dried fruit is pulverized, the dried fruit is removed using only the fruit core, or the method of producing a fermented fruit wine, characterized in that using an extract extracted from the dried fruit as an integer . 삭제delete 제 9 항 또는 제 10 항에 있어서,The method according to claim 9 or 10, 상기 발효액 준비단계에서, 상기 과실의 건조중량 1㎏ 당 0.05~0.25 ㎏의 생열귀로부터 얻어진 물 추출물, 또는 0.05~0.25 ㎏의 쥐눈이콩으로부터 얻어진 물 추출물을 추가하는 것을 특징으로 하는 발효 과실주의 제조방법.In the step of preparing the fermentation broth, the method of producing fermented fruit wine, characterized in that for adding the water extract obtained from 0.05 ~ 0.25 kg of raw heat, or 0.05 ~ 0.25 kg of rat eye per 1 kg dry weight of the fruit . 제3항 또는 제4항 또는 제9항 또는 제10항에 있어서,The method according to claim 3 or 4 or 9 or 10, 상기 당성분은 포도당, 과당, 맥아당, 물엿, 당밀, 전분, 꿀 중에서 선택된 어느 하나이거나, 둘 이상을 선택하여 혼합한 혼합물인 것을 특징으로 하는 발효 과실주의 제조방법.The sugar component is any one selected from glucose, fructose, maltose, starch syrup, molasses, starch, honey, or a mixture of two or more selected by the method of producing fermented fruit wine.
KR1020030096224A 2003-04-08 2003-12-24 Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof KR100643735B1 (en)

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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

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CN1159430C (en) * 2000-07-07 2004-07-28 朱万财 Wilsonii wine and preparing process thereof
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