KR20170061961A

KR20170061961A - Manufacturing method of liquors

Info

Publication number: KR20170061961A
Application number: KR1020150167192A
Authority: KR
Inventors: 구교창
Original assignee: 제천한약영농조합법인
Priority date: 2015-11-27
Filing date: 2015-11-27
Publication date: 2017-06-07

Abstract

A method of producing a disease free long liquor is provided.
(a) washing and growing a first raw material comprising white rice;
(b) terminating in said first raw material empire;
(c) primary fermenting the first raw material;
(d) washing and expanding the second raw material composed of white rice, cooling and mixing the first raw material with the first raw material fermented, and introducing the purified enzyme to perform secondary fermentation;
(e) subjecting distillation and solvent filtration to a distillation column;
(f) dipping the herbal medicine including black ginseng, ginseng, ogapi, white water, omija, gugija, bokbunja, tea gum, talc, and marine oil into the distilled water for more than 20 days;
(g) filtering and adding an additive to prepare a liqueur;
Wherein the method comprises the steps of:

Description

{Manufacturing method of liquors}

The present invention relates to a method for producing a liquid-free liqueur containing a herbal ingredient using rice starch as a main raw material.

Herbal medicines are mostly vegetable materials, and the medicinal effect of herbal medicines is a natural product that shows the effect of the secondary metabolites of the food on the human body to prevent and cure the disease, and the human body has used for a long time, . In this regard, the herbal medicine is a vegetable food material having various possibilities of being utilized such as extracting a physiologically active substance and using it as food or as a functional food itself.

Recently, as the life expectancy and the lack of exercise are increasing, the incidence of various degenerative diseases such as various cancer, hypertension, purulent mechanical disease, diabetes, liver disorder is increasing. In order to treat or prevent these adult diseases, researches for extracting functional food materials from herbs have been actively conducted both domestically and abroad. As the concept of functional foods is introduced, the physiological activities of herbal medicines cultivated in Korea are antimicrobial action and antioxidative action of Ganghwam, Gyungyang's antimicrobial action, nitrite scavenging action of killer, antimicrobial action of Gaji, antibacterial activity of Angelica gigantis, Antioxidant activity, activity of immune cell activation of acidified milk, antioxidant activity of Omija, antioxidant activity of domesticated fungus, antimicrobial activity of herbal supplements, anticancer effect of gold, antioxidant effect of hwanggi were reported.

The present inventors have focused on the above-mentioned points and intend to prepare a liqueur which is useful for a disease-free water containing ingredients as herbal medicines.

Korean Patent Laid-Open No. 10-2008-0085418 (Process for preparing oak barrel leeks containing wild ginseng root)

The present invention provides a method for producing a disease free leukocyte which contains a herbal medicine ingredient and promotes health.

According to an aspect of the present invention,

(a) washing and growing a first raw material comprising white rice;

(b) terminating in said first raw material empire;

(c) primary fermenting the first raw material;

(d) washing and expanding the second raw material composed of white rice, cooling and mixing the first raw material with the first raw material fermented, and introducing the purified enzyme to perform secondary fermentation;

(e) subjecting distillation and solvent filtration to a distillation column;

(f) dipping the herbal medicine including black ginseng, ginseng, ogapi, white water, omija, gugija, bokbunja, tea gum, talc, and marine oil into the distilled water for more than 20 days;

(g) filtering and adding an additive to prepare a liqueur;

Wherein the method comprises the steps of:

The present invention provides a method for producing a disease-free long-term leukocyte which contains a herbal medicine ingredient and promotes health.

FIG. 1 is a flowchart of a method of manufacturing a disease-free liquid leak according to an embodiment of the present invention.
2 is a manufacturing process diagram of a method of manufacturing a disease free long-liquor according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout. And this does not mean that the spirit and scope of the present invention are limited.

FIG. 1 is a flowchart of a method for manufacturing a disease-free long-term leek according to an embodiment of the present invention, and FIG. 2 is a manufacturing process diagram of a method for manufacturing a disease-free long-term liquor according to an embodiment of the present invention.

The production method of the disease-free water liquor of this embodiment comprises the procedure of Fig. 1 and the production process of Fig.

S11 is a step of washing and growing the first raw material composed of white rice.

For example, 1kg of white rice is re-determined to remove rice bran and dust. Wash the white rice with clean water, then immerse for about 8 hours and remove the 30-minute water. Steamed steam is steamed for about 2 hours and made into high rice. The thus produced white rice is referred to as a first raw material.

Step S12 is the final stage of the first raw material empire.

After the white rice of the first raw material is cooled to an appropriate temperature, the seeds are sprayed from the emulsion chamber and the entry is made for 41 to 44 hours at a constant temperature (36 ° C to 40 ° C). Feed water 1.2 times the amount of imperial raw material, add yeast and yeast, and cultivate yeast. The intake temperature is 20 degrees Celsius to 22 degrees Celsius, and the fermentation temperature is 25 degrees Celsius to 30 degrees Celsius, fermenting for 5-6 days.

S13 is a step of first fermenting the first raw material.

Water is supplied 1.4 times as much as the first raw material of the empire, and the yeast is expanded and kept at a constant temperature (22 degrees Celsius to 23 degrees Celsius) while the mother and the mother are introduced. After the filling is completed, fermentation is carried out for 4 days while keeping the temperature below 30 degrees Celsius.

S14 is a step in which the second raw material composed of white rice is washed, expanded and cooled, mixed with the first raw material fermented first, and then subjected to secondary fermentation by adding the purified enzyme.

The second raw material consisting of white rice is washed and prepared by cooling. The second raw material is added to the first raw material after the first fermentation is completed through the step S13, and the purified enzyme and the coenzyme are added in an appropriate amount. After that, water is fed 1.6 times and water is fermented at a constant temperature (20 degrees Celsius to 23 degrees Celsius) for 9 to 11 days so that the water content is 17 percent or more.

Step S15 is a step for producing a distillate by proceeding distillation and solvent filtration.

After the fermentation is transferred to the distiller, it is distilled at around 650mmhg with automatic vacuum distiller and the colostrum and the after-treatment are re-distilled.

S16 is a step of immersing the medicinal herb including black ginseng, ginseng, ogapi, white ginseng, omija, gugija, bokbunja, tea ginseng, soil ginseng, and marine oil into the above distilled liquor for more than 20 days.

Add the herbal medicine ingredient to the distilled liquor and immerse it. The ingredients of the herb medicine may be black ginseng, ginseng, ogapi, white ginseng, omija, gugija, bokbunja, tea ginseng, tossae, and corn sour milk. The ratio of 1kg of distilled water to 10g of ginseng, 20g of ginseng, 20g of ginseng, 20g of ginseng, 10g of ginseng, 15g of ginseng, 12g of ginseng, 15g of ginseng, 15g of ginseng, 5g of ginseng and 10g of corn oil.

Step S17 is a step of filtering and adding additives to prepare liqueur.

After the step S16, the activated carbon, deodorization, decolorization, and alcohol feed are adjusted, and the mixture is filtered with a microfilter and then introduced into a bottle. The completed liqueur is then packaged with the label attached to the bottle.

The liqueur of this embodiment contains a herbal medicine ingredient.

Rubus coreanum Miquel (Rubi Fructus) is a deciduous shrub belonging to the rose family, which is 3 m tall and covered with white powder. Fruits are round and ripen in red from July to August, but later become black. It grows on the sides of the mountain, with an altitude of 50-1000m vertically. It is distributed wildly in Jeju, Jeonnam, Jeonbuk, Chungnam, Chungbuk, Gyeongnam, and Hwanghae provinces and geographically in Japan and China. Bokbunja is a product that makes a great contribution to the income of the farm household because it is much profitable than the high income earner such as watermelon except for the effort of collecting the fruit except for the effort of picking up the fruit very little. Use a blanket. It has been known from the past that it cleanses the kidney function, infertility, venereal disease, liposarcoma, tonic, blood, etc., and has the effect of clearing the liver and clearing the eyes. The active ingredients of the bokbunja were reported on triterpenosides including coreanoside F1, suavissimosi- de, nigaichigoside F1, F2, and the like. .

Ginseng is a perennial herbaceous herbaceous plant belonging to Panax ginseng (Araliaceae) in plant taxonomy and has long been used as an important medicinal herb in oriental medicine. Ginseng is used as it is or dried, and red ginseng is also used by making ginseng by steaming. It has been reported that when red ginseng is prepared by boiling ginseng, the pharmacological action of ginseng is changed and the content of the components that existed in the ginseng is increased or the content of the components that existed in the ginseng is increased.

Red ginseng is produced from red ginseng through drying process and drying process more than red ginseng. Saponin, crude saponin and ginsenoside Rg3, which were not found in ginseng, are produced through the above-mentioned steaming process and drying process, and there is a large amount of black ginseng which is more matured and dried than red ginseng.

It contains polysaccharides, polysaccharides, saponins, coumarin derivatives, flavonoids, etc., and has the function of activating comprehensive biological functions and maintaining and improving pan-adaptive functions.

Hashuo (首首烏) is a legendary drug that has been widely used as a medicine for longevity in the Chinese Tang Dynasty. It is called as Baishuo Shuo and Red Shuo Shuo. And processing methods are completely different, and thus their active ingredients and applications are also very different. Normally, white seaweed is used only as herb medicine in Korea, while Korean seaweed is widely used as herbal medicine in China, Japan and Taiwan. The enemy Suseo is tasted and written with weakness, and acts on liver and nerve. It works to darken the head and to make the stomach come out well and strengthen the heart. White duckweed is a perennial plant of Porphyra spp. It is originated from Korea and it grows in a clockwise direction. When cutting stems or leaves, white fluid comes out and main root is like big root. The main ingredients include total nitrogen, starch, crude fat, minerals, lecithin, and anthraquinone derivatives. Lecithin strengthens the heart, and anthraquinone derivatives stimulate the central nervous system and strengthen the intestinal peristalsis, resulting in weak diarrhea. It is used for skin diseases such as geriatric constipation, omia and eczema, and has been used as a medicine, gangjeong, and longevity medicine.

Schizandra chinensis is a dry, fully ripe fruit of omiza, a poplar wood copy belonging to the Magnoliaceae family. Its nature is warm, poisonous, and has five flavors, but especially sour taste. In one room, Omija has the ability to see lungs and kidneys, to produce juice, to eliminate thirst, to see weak lung and kidneys, and to catch semen. , And that the diet is good for stopping sweating and diarrhea

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Modifications and additions by those skilled in the art to an equivalent range based on the embodiments will also fall within the scope of the present invention.

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Claims

(a) washing and growing a first raw material comprising white rice;
(b) terminating in said first raw material empire;
(c) primary fermenting the first raw material;
(d) washing and expanding the second raw material composed of white rice, cooling and mixing the first raw material with the first raw material fermented, and introducing the purified enzyme to perform secondary fermentation;
(e) subjecting distillation and solvent filtration to a distillation column;
(f) immersing the herbal medicine containing black ginseng, ginseng, omija, gugija, bokbunja, tea gum, sorghum and marine oil into the distiller for more than 20 days;
(g) filtering and adding an additive to prepare a liqueur;
Wherein the method comprises the steps of:

The method according to claim 1,
Wherein the herbal medicine further comprises an oregano.

3. The method of claim 2,
Wherein the crude herbal medicine further contains white licorice.