KR20030066840A - A folk medicinal wine which is added to a herb medicine and the making method thereof - Google Patents
A folk medicinal wine which is added to a herb medicine and the making method 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
- C12G3/04—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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- 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
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
Description
본 발명은 한약제 토종약주 및 그 제조방법에 관한 것으로서 더욱 상세하게는 동의보감 등의 의학서적을 비롯하여 예로부터 인체에 유효하다고 알려진 우술, 당귀, 산수유, 엄나무 등의 한약제를 복방으로 배합하여 한약제 추출액을 제조하는 단계, 입국단계, 덧밥과 한약제 추출액의 혼합물을 제조하는 단계, 담금단계, 담금된 한약제술을 전통방법으로 증류하는 단계를 통하여 복방으로 배합된 여러가지 한약제가 조화되어 한약제 특유의 향미와 항취를 느낄 수 있는 건강식품으로써의 한약제 토종약주 및 그 제조방법에 관한 것이다.The present invention relates to Korean herbal medicines and their manufacturing methods, and more specifically, to herbal medicine extracts such as medical books, such as synonym Bogam, etc., by combining the herbal medicines such as Wushu, Angelica, Cornus, and Umbrella, which have been known to be effective in the human body in the past. Through the steps of entering, entering, preparing a mixture of rice and herbal extracts, immersing, and distilling the medicinal herbs in traditional manner, various herbal medicines blended into the abdomen are combined to feel the unique flavor and smell of herbal medicines. The present invention relates to an herbal medicine native medicine liquor as a health food and a method for manufacturing the same.
동의보감 등에 의하면 우술은 관절통을 비롯한 신경계통의 질환을 없애고 혈액의 생성이 잘 되게 하며 노인의 요실금을 예방하고 머리카락이 희어지는 것을 방지할 수 있으며, 당귀는 혈액을 생성하고 심장과 허한 것을 보하며 어혈(瘀血)을 내모는 등 한약제가 신경통 등에 유효하다고 알려졌고, 산수유는 강장효과가 뛰어나 한방에서 매우 요긴하게 쓰이는 한약제로 선천적으로 허약한 콩팥의 생기기능을 높여주어 정력증강효과가 뛰어나며, 엄나무는 신경통 치료제로 많이 활용하고 있는 약제로서 맛이 쓰고 독이 없는 것이 특징이며 약성이 따뜻하여 혈액순환을 돕고 기운을 돋워주는 작용을 하고, 인동덩굴의 잎은 주로 로니세틴과 후라보노이드를 함유하고 있고 줄기에는 타닌과 알카로이드, 꽃에는 루테오린, 사포린를 함유하고 있어 해열, 진통, 소염효과, 천식이나 호흡기질환에 효험이 있고 감기에도 긴요한 약제처방으로 쓰이며, 두충은 강장효과 및 신경통에 효험이 있는 것으로 근육과 골격에 힘을 불어 넣어주고 골격의 다공증을 예방하면서 다공을 감소시킬 수 있으며,감초는 여러가지 처방에 배합되어 조화와 상호조절작용을 하기 때문에 중간역할을 잘 하는 명약으로 감초의 단맛은 소화기 계통에 작용하여 위와 장관의 경련 및 염증을 풀어주고 전염성 간염, 해독효과가 뛰어나고, 자귀나무 껍질은 정신적인 장애로 인하여 우울증, 불안감 등을 제거해주며 동시에 가슴이 후련해지고 잠이 잘 오며 건망증에도 효험이 있으며, 구기자는 신경통, 고혈압, 동맥경화증, 빈혈, 암의 예방과 치로에 구기자 잎을 끓여 차로 계속 마시면 효험이 있는 것으로 알려져 왔으며 한방에서는 구기자 잎은 근육과 골격에 힘이나게 하며 노화를 방지하는 약으로 알려져 왔고, 산마는 전분, 사포닌, 비타민 등이 풍부하고 콩팥의 기능 및 생식기능을 활발하게 해주며, 복숭아씨는 어혈성 요통에 효험이 있으며 혈액순환장애로 인한 사지마비와 통증, 부인질환인 자궁혈종(암종)에도 효험이 있고 맹장염, 고혈압 치료에도 이용되며 살충효과도 있고, 갈근은 목덜미가 뻣뻣하고 머리를 잘 움직일 수 없으며 어깨 결린데에 효험이 있으며, 천궁은 진정, 진통 및 강장 효능이 뛰어나 보혈제로 널리 쓰이고 있으며 혈액순환 촉진에 약효가 탁월하고 체내의 기운소통을 도와 진통 효과가 뛰어나며, 골단초는 골습증이나 관절염에 효험이 있고, 오가피는 동의보감에서 오가피는 '몸을 가볍게 하고 노화를 더디게 하며 수(壽)를 더하게 한다'고 기재되어 있어 민간이나 한방에서 중풍이나 허약체질을 다스리는 약으로 썼으며. 특히, 오가피술은 경상남도 지방의 토속주로 요통, 손발저림, 반신불수 등에 효과가 높은 것으로 알려져 있으며, 창출은 삽주의 오래된 뿌리를 일컫는 말로 건망증, 고혈압, 당뇨, 발한, 신장염, 위염, 해열 등에 효능이 있는데, 이러한 재료들은 예로부터 인체에 유효한 한약제로 애용되어 왔다.According to Dongbogam et al., Wuxi removes diseases of the nervous system, including joint pain, improves blood production, prevents urinary incontinence in the elderly, and prevents whitening of hair. Herbal medicine is known to be effective in neuralgia, such as (瘀血) .Hansuyu is a very useful herbal medicine in oriental medicine because it enhances the vital function of innately weak kidneys. It is widely used as a medicine, and it has a taste and non-toxic effect. It is warm in medicinal properties to help blood circulation and boost energy. The leaves of honeysuckle contain mainly ronicetin and flavonoids, and the stem contains tannins and alkaloids. , Flowers contain lutein, saporin, fever, pain, It is used for anti-inflammatory effect, asthma and respiratory disease, and it is important for cold. It is effective for tonic effect and neuralgia. It is effective in strengthening muscles and skeletons and reducing porosity while preventing skeletal porosity. Licorice is formulated in various prescriptions and works in harmony and interregulation. The sweetness of licorice acts on the digestive system to relieve cramps and inflammation of the stomach and intestines, infectious hepatitis and detoxification effects. Excellent, bark bark removes depression and anxiety due to mental disorders and at the same time stiffens the chest, sleeps well and is also effective in forgetfulness, and goji berry prevents neuralgia, hypertension, arteriosclerosis, anemia, cancer Boiling wolfberry leaves and drinking them continuously with tea has been known to be beneficial. It has been known as a medicine that strengthens muscles and skeletons and prevents aging.Sanma is rich in starch, saponin, vitamins, and active kidneys and reproductive function. Efficacy in uterine hematoma (carcinoma), a quadriplegia, pain and gynecological diseases due to blood circulation disorders. It is also used to treat appendicitis and hypertension. It has an insecticidal effect. The roots are stiff neck, unable to move the head well, and stiff shoulders. Efficacy and stiffness is widely used as a blood donor because of its soothing, analgesic and tonic effect. It is excellent in promoting blood circulation, and helps the body's energy communication. It is effective in osteoporosis and arthritis. Ogapi says in his agreement, Ogapi says, 'Lighten the body, slow down aging and add water.' He wrote in a ruling about the paralysis or weakness. In particular, Ogapisul is a local liquor of Gyeongsangnam-do Province, and is known to be effective in low back pain, hand-to-hand pain, and incompetence of the body. The creation refers to the old root of the shovel, which is effective in forgetfulness, hypertension, diabetes, sweating, nephritis, gastritis, and fever. These materials have long been used as herbal medicines effective for the human body.
특히 이와 같은 한약제는 서양의학에서의 양약복용방법과 달리 술과 함께 복용하여 혈액순환을 원활히 함으로써 체내에서 한약제 유효성분의 조속한 흡수를 도모하고 있어 한약제로 빚은 술이 예로부터 다양하게 등장하여 왔다.In particular, such herbal medicine in the Western medicine, unlike the method of taking medicinal herbs, taking with alcohol to facilitate blood circulation in the body to facilitate the rapid absorption of the active ingredient in herbal medicine has been made a variety of liquor made from traditional medicine.
그러나, 한약제 토종술 제조에 사용되는 한약제의 종류 또는 제조방법에 따라 고유의 효과를 가지고 있는바 각 한약제 토종술의 인체효능에는 한계가 있었다.However, there is a limit to the human efficacy of each Chinese herbal medicine has a unique effect depending on the type or manufacturing method of Chinese medicine used in the Chinese herbal medicine.
본 발명은 이러한 종래 한약제 토종술과는 다른 재료와 제조방법으로 한약제 토종약주를 제조함으로써 한약제 토종약주의 고유의 향미는 물론 다양한 성인병에도 도움을 주어 효험을 가져오는 건강식품으로서의 한약제 토종약주를 제공하는 것에 그 목적으로 한다.The present invention provides a traditional Chinese herbal medicine as a health food that brings benefits to the various flavors as well as the inherent flavors of traditional Chinese herbal medicine by producing a traditional Chinese herbal medicine with ingredients and methods different from the traditional Chinese herbal medicine It is for that purpose.
이러한 목적을 달성하기 위하여 예로 부터 전래되어 오는 여러 종류의 한약제가 유기적으로 조화되어 상승효과를 발휘할 수 있도록 복방(複方)으로 배합하여 특유한 방법으로 한약제 토종약주를 빚는데 본 발명의 특징이 있다.In order to achieve this purpose, various kinds of herbal medicines, which have been introduced from the examples, are organically blended in a manner so that the synergistic effect is organically harmonized to form a traditional herbal medicine in a unique way.
도 1은 본 발명의 한약제 토종약주의 증류단계의 실시 개략도1 is a schematic view of the distillation step of the herbal medicine native medicine of the present invention
< 도면의 주요 부분에 대한 부호의 설명 ><Description of Symbols for Main Parts of Drawings>
1. 한약제술1. Herbal Medicine
2. 가마솥2. Cauldron
3. 시루3. Shiru
4. 밀가루반죽4. Flour dough
5. 단지5. Only
6. 가마솥 뚜껑6. Cauldron Lid
7. 냉수7. cold water
8. 꼭지8. Faucet
본 발명의 바람직한 한약제 전통약주의 제조방법을 설명하면 다음과 같다.Referring to the preferred method of manufacturing a traditional Chinese herbal medicine of the present invention.
< 한약제 추출액 제조단계 ><Medicinal Herb Extract Preparation Step>
정선된 산수유, 엄나무, 당귀, 인동덩굴, 두충, 감초, 자귀나무, 구기자, 산마, 복숭아씨, 갈근, 천궁, 골단초, 오가피, 창출, 우술을 각각 동일량 복방으로 배합하여 한약제 추출액 제조시 그 약액이 잘 우러나오도록 조쇄(粗碎)하고, 이들 각 한약제의 양에 대하여 3배의 물을 가하여 100℃에서 7 ~ 9시간 서서히 가온하면서 추출한 후 실온(20 ~ 25℃)으로 냉각시켜 한약제 추출액을 제조한다.Selected Cornus, Umbrella, Angelica, Honeysuckle, Tobacco, Licorice, Silkwood, Wolfberry, Sanma, Peach Seed, Brown Root, Cheongung, Paldancho, Ogapi, Creation, and Wushu The drug solution is pulverized so that it can come out well, and three times of water is added to each of the amounts of these herbal medicines and extracted with warming gradually at 100 ° C for 7-9 hours, followed by cooling to room temperature (20-25 ° C). Manufacture.
< 입국단계 ><Entry Level>
통상의 방법으로 소맥을 증자(蒸煮)한 소맥술덧밥과 누룩(시판)을 동일 비율(1:1)로 혼합하여 베로 만든 천의 자루속에 넣고 12시간 동안 35 ~ 40℃ 정도에서 1차 숙성시킨다.Mix the wheat wine and yeast (commercially available) with the added wheat flour in the same way (1: 1) into a bag made of beaded cloth and ripen at 35-40 ℃ for 12 hours. .
1차 숙성되어 뭉쳐져 있는 소맥술덧밥과 누룩의 혼합물을 풀어 헤쳐 입국나무상자에 넣고 다시 36시간 동안 35 ∼ 40℃ 정도에서 2차 숙성시켜 소맥누룩혼합숙성물을 제조한다.First, aged and unwound the mixture of wheat liquor rice and malt and put it into the immigration wooden box, and then aged for 2 hours at 35-40 ℃ for 36 hours to prepare the wheat malt mixed mixture.
< 덧밥 혼합물 제조단계 ><Manufacturing Step of Rice Mixture>
통상의 방법으로 현미를 증자(蒸煮)한 현미덧밥과 찹쌀을 증자(蒸煮)한 찹쌀덧밥을 제조한 후, 현미덧밥과 찹쌀덧밥과 상기 입국단계에서 제조된 소맥누룩혼합 숙성물을 3:1.5:4의 비율로 혼합하여 덧밥혼합물을 제조한다.After preparing brown rice and glutinous rice with brown rice and glutinous rice, the brown rice and glutinous rice and the wheat malt mix mixture prepared at the entry stage is 3: 1.5: Mixing at a ratio of 4 to prepare a rice mix.
< 한약제 추출액과 덧밥 혼합물을 담금하는 단계 ><Soaking Herb Extract and Rice Mixture>
이와 같이 제조된 덧밥혼합물에 상기 한약액 추출액을 같은 양만큼 가하여혼합(1:1의 혼합비율)하고, 25 ~ 30℃에서 15 ~ 20일간 발효시켜 한약제술을 담금한다.The herbal mixture is added in the same amount as the amount of the herbal extract is mixed in the same amount (mixing ratio of 1: 1) and fermented at 25 ~ 30 ℃ for 15 to 20 days to immerse the herbal medicine.
< 담금된 한약제술 증류단계 ><Distilled Herbal Medicine Preparation>
도 1에 도시된 바와 같이 담금이 끝난 한약제술(1)을 가마솥(2)에 넣고 가마솥(2) 위에는 시루(3)를 엊으며 가마솥(2)과 시루(3)가 붙는 그 사이에는 밀가루반죽(4)한 것을 덮어붙여 증기가 외부로 나가지 않게 막으며, 시루(3) 내부속 중앙에는 단지(5)를 넣고 시루(3) 위에는 가마솥 뚜껑(6)을 거꾸로 엊고 움푹패인 가마솥 뚜껑(6)에는 냉수(7)를 채워 넣고 가마솥 뚜껑(6)과 시루(3)가 붙는 사이에 증기가 새어나가지 않도록 밀가루반죽(4)한 것을 덮어 붙인 후 6 ~ 8시간 동안 서서히 끓인다. 이 때, 상기 담금된 한약제술이 증발하여 시루(3)속에서 위로 올라가 가마솥 뚜껑(6)에 닿으면 거꾸로 덮은 가마솥 뚜껑(6)에 담긴 냉수(7)로 인하여 냉각되어 결로(結露)되면서 응축된 한약제 술액이 아래쪽으로 경사진 가마솥 뚜껑(6)을 따라내려와 가마솥 뚜껑(6) 가운데 달린 뚜껑의 꼭지(8)로 흘러내려 단지(5) 속으로 떨어져 모이게 된다.As shown in Figure 1 put the medicinal herbs (1) immersed in the cauldron (2) put the siru (3) on the cauldron (2) and the dough dough between the cauldron (2) and the siru (3) (4) Cover the one to prevent steam from going out, put the jar (5) in the middle of the inside of the shroud (3), and put the lid of the cauldron (6) upside down on the shroud (3) and pit the cauldron (6) Fill the cold water (7) and cover the flour dough (4) so that steam does not leak between the lid of the cauldron (6) and the siru (3) and then boil slowly for 6 to 8 hours. At this time, when the soaked herbal medicine evaporates and rises up from the see-through (3) and touches the cauldron lid (6), it is cooled and condensed by cold water (7) contained in the upside-down cauldron lid (6). The herbal medicine liquor is drawn down along the cauldron lid (6) inclined downward and flows down to the tap (8) of the lid in the middle of the cauldron lid (6) to collect into the jar (5).
너무 많은 양의 한약제 술액이 단지내에 모이게 되면 먼저 대부분의 알콜성분이 증류된 후 수분이 증발되므로 그 농도가 너무 묽어져 한약제 전통약주의 향미와 효험이 떨어지게 되고, 반대로 너무 적은 양의 한약제 술액이 단지내에 모였을 때 증류를 끝내면 술이 너무 독하여 알콜의 독성으로 인해 한약제의 효험이 감소하게 되므로 처음 가마솥(2)에 넣은 한약제술의 양에 대하여 1/6 ~ 1/7 정도의 양이증류되어 단지(5)내에 모이면 증류를 끝내고 상온으로 냉각시킴으로써 한약제 토종약주가 완성된다.If too much herbal liquor is collected in the jar, most of the alcoholic ingredients are distilled first and then the water is evaporated, so the concentration is too thin to reduce the flavor and efficacy of traditional Chinese herbal medicine. When the distillation is finished, the alcohol is too toxic to reduce the efficacy of the herbal medicine due to the toxicity of alcohol, so the amount of herbal medicine placed in the first cauldron (2) is distilled by about 1/6 to 1/7. Once collected in (5), the distillation is completed and the herbal medicine native medicine is completed by cooling to room temperature.
< 실시예 ><Example>
정선된 산수유, 엄나무, 당귀, 인동덩굴, 두충, 감초, 자귀나무, 구기자, 산마, 복숭아씨, 갈근, 천궁, 골단초, 오가피, 창출, 우술을 각각 600g 취하여 조쇄(粗碎)하고, 이들 각 한약제의 양에 대하여 1800g의 물을 가하여 100℃에서 8시간 서서히 가온하면서 추출한 후 실온으로 냉각시켜 한약제 추출액을 제조한다.600 g of selected cornus, oak tree, donkey, honeysuckle, tofu, licorice, silk tree, wolfberry, wild horse, peach seed, brown root, celestial organ, phylum herb, ogapi, creation, and wushu 1800 g of water was added to the amount of the herbal medicine, followed by extraction with warming gradually at 100 ° C. for 8 hours, followed by cooling to room temperature to prepare the herbal extract.
통상의 방법으로 소맥을 증자(蒸煮)한 소맥술덧밥 2kg과 시판 누룩 2kg을 혼합하여 베로 만든 천의 자루속에 넣고 12시간 동안 37℃에서 1차 숙성시킨다.2kg of wheat liquor supplemented with a conventional method and 2kg of commercial Nuruk are mixed and placed in a bag made of beech cloth and aged for 1 hour at 37 ° C.
1차 숙성되어 뭉쳐져 있는 소맥술덧밥과 누룩의 혼합물을 풀어 헤쳐 입국 상자에 넣고 다시 36시간 동안 37℃ 에서 2차 숙성시켜 소맥누룩혼합숙성물을 제조한다.The mixture of first-aged aged wheat liquor rice and malt is unwrapped, put into an entry box, and further aged at 37 ° C. for 36 hours to prepare a wheat malt mixed mixture.
통상의 방법으로 현미를 증자한 현미덧밥 3kg과 찹쌀을 증자한 찹쌀덧밥 1.5kg과 소맥누룩혼합숙성물 4kg을 혼합하여 덧밥혼합물 8.5kg을 제조한 후 상기 제조된 한약액 추출액 8.5kg과 혼합하여 27℃에서 18일간 발효시켜 한약제술을 담금한다.3kg of brown rice with steamed rice and 1.5kg of glutinous rice with glutinous rice and 4kg of wheat malt mix mash were prepared in a conventional manner to prepare a rice mix 8.5kg and then mixed with the prepared herbal extract 8.5kg Ferment for 18 days at ℃ ℃ to immerse the herbal medicine.
담금이 끝난 한약제술(1) 17kg을 가마솥(2)에 넣고 가마솥(2) 위에는 시루(3)를 엊으며 가마솥(2)과 시루(3)가 붙는 그 사이에는 밀가루반죽(4)한 것을 덮어붙여 증기가 외부로 나가지 않게 막으며, 시루(3) 내부속 중앙에는 단지(5)를넣고 시루(3) 위에는 가마솥 뚜껑(6)을 거꾸로 엊고 움푹패인 가마솥 뚜껑(6)에는 냉수(7)를 채워 넣고 가마솥 뚜껑(6)과 시루(3)가 붙는 사이에도 밀가루반죽(4)한 것을 덮어 붙인 후 7시간 동안 서서히 끓인다. 이 때, 상기 담금된 한약제술(1)이 증발하여 시루(3)속에서 위로 올라가 가마솥 뚜껑(6)에 닿으면 거꾸로 덮은 가마솥 뚜껑(6)에 담긴 냉수(7)로 인하여 냉각되어 결로(結露)되면서 응축된 한약제 술액이 아래쪽으로 경사진 가마솥 뚜껑(6)을 따라내려와 가마솥 뚜껑(6) 가운데 달린 뚜껑의 꼭지(8)로 흘러내려 단지(5) 속으로 떨어져 모이게 된다.Put 17kg of medicinal herb medicine (1) into the cauldron (2), put the shiru (3) on the cauldron (2), and cover the flour dough (4) between the cauldron (2) and the shiru (3). To prevent steam from going out, put jar (5) in the middle of the inside of the shroud (3), and place the cauldron lid (6) upside down on the shroud (3) and cold water (7) in the hollow cauldron lid (6). Fill it and cover it with flour dough (4) between the cauldron lid (6) and shiru (3), and then boil slowly for 7 hours. At this time, the soaked herbal medicine (1) is evaporated to rise up in the see-through (3) to reach the cauldron lid (6) is cooled by the condensation of the cold water (7) contained in the cauldron lid (6) covered with condensation (結露) The condensed herbal liquor falls down along the cauldron lid (6) inclined downward and flows down into the tap (8) of the lid in the middle of the cauldron lid (6) to fall into the jar (5).
단지(5)속으로 떨어진 한약재 술액의 양이 2.6kg 되면 증류를 끝내고 상온으로 냉각시켜 한약제 토종약주를 완성시킨다.When the amount of the herbal medicine liquor dropped into the jar (5) is 2.6kg, the distillation is finished and cooled to room temperature to complete the Chinese herbal medicine.
종래에 특정 한약제로만 통상의 방법으로 제조하던 한약제술을 다수의 한약제를 복방으로 혼합하여 한약제가 조화됨으로써 한약제술의 향미와 효험을 높이며 특히 토속적인 방법으로 베로 만든 천과 나무통을 이용한 입국과 가마솥에 솥뚜껑을 뒤집어 증류하는 독특한 제조방법으로 증류를 함으로써 한약제의 향미와 토속주가 어우러진 향취를 즐기면서 건강식품으로서 효과를 얻을 수 있는 바, 본 발명의 한약제 토종약주와 시판중인 다른 약주에 대한 관능평가를 한 결과 다음 <표1>과 같이 본 발명의 한약재들에 의한 한약제 토종약주의 향취미가 우수함을 알 수 있다.Traditionally, only traditional Chinese medicines were prepared by the conventional method, and many herbal medicines were mixed into the abdomen to enhance the flavor and efficacy of Chinese medicines. By distilling the pot lid upside down and distilled into a unique manufacturing method, you can enjoy the scent of the herbal medicine and the local sake while enjoying the effect as a health food, the sensory evaluation of the herbal medicine of the present invention and other commercially available herbal medicine As a result, as shown in Table 1, it can be seen that the herbal flavors of Korean herbal medicines by the herbal medicines of the present invention are excellent.
[ 표 1 ] 본 발명의 한약제 토종약주와 시판중인 다른 전통약주의 관능평가 비교[Table 1] Comparison of sensory evaluation of Korean herbal medicines of the present invention and other traditional herbal medicines on the market
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KR100610154B1 (en) * | 2003-06-28 | 2006-08-09 | 권오균 | a manufacturing method of unrefined rice wine |
CN102533505A (en) * | 2012-02-24 | 2012-07-04 | 李时令 | Production method and product of pueraria wine |
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KR100586801B1 (en) | 2005-11-30 | 2006-06-08 | 대한민국 | Method for preparing takju using dioscorea japonica thunberg |
KR102452902B1 (en) | 2021-11-30 | 2022-10-07 | 이성율 | Herbal medicinal liquor and its manufacturing method |
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JPH04207189A (en) * | 1990-11-30 | 1992-07-29 | Tsuneo Nanba | Stock for rapidly completed healthy liquor |
KR960001106A (en) * | 1994-06-10 | 1996-01-25 | 조판래 | Liangju Liquor Manufacturing Method Based on Medicinal Herbs |
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KR19990024079A (en) * | 1998-12-02 | 1999-03-25 | 노용길 | Yin Yang Fermented Wine Recipe |
KR100342709B1 (en) * | 2000-01-31 | 2002-07-04 | 김남열 | Process for Preparing Rice Wine Containing Bamboo Components |
KR20030002041A (en) * | 2001-06-30 | 2003-01-08 | 남종현 | Herb medicinal rice wine and preparing method thereof |
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KR100465898B1 (en) * | 2002-07-10 | 2005-01-13 | 김성도 | Process for preparing beverage from silk tree extract |
KR100610154B1 (en) * | 2003-06-28 | 2006-08-09 | 권오균 | a manufacturing method of unrefined rice wine |
CN102533505A (en) * | 2012-02-24 | 2012-07-04 | 李时令 | Production method and product of pueraria wine |
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