KR0146724B1 - Method for preparing extracted liquor made from lycii cortex radicis - Google Patents

Abstract

The present invention relates to a method for producing a phalanx leaching wine. More specifically, the present invention relates to a method of preparing leaching liquor by adding distilled liquor to fermented and distilled liquor, followed by fermentation and distillation. Phalanx leaching 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; Fermentation and distillation by adding phalanges extract and water to the rice flour obtained in the above-mentioned step; And, by adding the phalanges to the distilled liquor obtained in the electrical process and adding the golgolpi extract to the filtrate obtained by aging and re-maturation, according to the present invention has a high shelf life, excellent taste and aroma, headache after drinking, It was confirmed that the phalanx leaching liquor without sequelae such as abdominal bloating and hangover can be easily produced, and the recycling of discarded phalanges can greatly contribute to raising the income of farmers and the environment.

Description

Manufacturing Method of Phalanx Leachate

1 is a process chart showing the manufacturing process of the phalanx leaching wine.

The present invention relates to a method for producing a phalanx leaching wine. More specifically, the present invention relates to a method of preparing leaching liquor by adding distilled liquor to fermented and distilled liquor, followed by fermentation and distillation.

As a conventional leaching liquor, leaching liquor prepared by adding and ripening various kinds of herbs such as ginseng or other fruits such as ginseng or other chemical liquors is widely known.

Phalanx, the root bark of the Goji tree, contains 0.08% of betaine and 1.07% of saponin, which is considered to be effective for the treatment of fever, diabetes and lowering blood pressure. It has been found to exhibit a strong inhibitory action against bacteria, plexina, and the like. The phalanges of these medicinal ingredients are produced as a by-product when renewing 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. .

On the other hand, the conventional leaching liquor has a unique herbal and fruit flavor, and has the effect of smoothing the blood circulation of the human body when drinking, but induces long-term aftereffects such as headache, stomach discomfort, bloating and hangover after drinking Had the problem.

Therefore, the necessity of developing a leaching liquor beneficial to health while eliminating the after-effects after drinking of the conventional leaching liquor and maintaining the fragrance and medicinal components inherent in the phalanges is constantly emerging.

After all, an object of the present invention is to provide a method for producing a phalanx leaching liquor that can remove the sequelae after drinking and at the same time maintain the inherent flavor and medicinal components of the phalanges.

The inventors of the present invention add the extract extracted from the phalanges to the rice wine containing the phalanges, fermented and distilled to prepare a distilled liquor, and then added to the distilled liquor gegolpi and phalanges extract and aged at low temperature to obtain the medicinal components and the inherent flavor of the phalanges By extracting, it is possible to effectively remove after drinking and at the same time maintain the inherent aroma and medicinal components inherent of the phalanges, and find out that the phalanx leaching liquor, which is beneficial to health, can be easily produced. As a result of intensive studies, the present invention has been completed.

Hereinafter, a method for producing a phalanx leaching liquor of the present invention will be described in detail by process as follows:

First step: raw material manufacturing process

After washing the phalanges, they were dried in the shade and crushed to a size of 0.5 × 0.5cm to 3 × 3cm to prepare crushed phalanges. Then, 6 to 10 times of water was added to the crushed phalanges by weight ratio and 7 at 50 to 70 ° C. It is heated for 9 hours to prepare a phalanx extract.

Second Process: Manufacturing Process

The leaven is left for 1 to 3 days to remove the malt odor, and then crushed. Then, the crushed phalanges obtained from the electrical process in Godu rice (added rice) in a weight ratio of 8-12%, malt 50-70%, 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 during the production of leaching liquor using Gigolpi.

Third Process: Fermentation and Distillation Process

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. A fermented liquor obtained by fermentation for 9 to 9 days and centrifuged at 12,000 to 17,000 rpm for 8 to 12 minutes is heated at 75 to 85 ° C. for 2 to 8 hours, and the distilled alcohol is prepared by adjusting the purity of the distilled alcohol to about 40 to 45%. . Since the distilled liquor distilled at the beginning of the distillation process has a strong taste and aroma and a high alcohol content, it is preferable to mix the distilled liquor uniformly when adjusting the alcohol purity.

Fourth Process: Aging Process

To the distilled liquor obtained from the above process, 3 to 5% of the phalanges were added at a weight ratio to the distilled liquors, aged at -5 to 5 ° C for 90 to 110 days, and then filtered to remove suspended matter and phalanges. The phalanx extract obtained in the first step was added to the filtrate so that the sugar content was 2 to 3 Brix, and aged again at -5 to 5 ° C. for 20 to 40 days, followed by centrifugation to prepare the phalanx leaching liquor of the present invention. The manufacturing process of the phalanx leaching wine of the present invention described above is shown in FIG.

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.

Example 1

The phalanges were washed clean, and then dried in the shade and ground to a size of 1 × 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 phalanges. 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. 1kg and 32L of natural phalanx extract was added to the prepared rice wine, then sealed and fermented at 20 ° C. for 7 days, centrifuged at 15,000 rpm for 10 minutes, and the fermented liquor was heated at 80 ° C. for 6 days and the purity of the distilled alcohol was 40 Distilled liquor was prepared by adjusting to% and 45%, respectively. Foaming began to occur after 3 days of fermentation, and fermentation was active on day 7. The phalanges of 3.5% by weight of the distilled liquor were added and aged at 0 ° C. for 100 days, followed by filtration. Phalanges were added to the filtrate so that the sugar content was 2.5 Brix, and aged again at 0 ° C. for 30 days, followed by centrifugation to prepare leaching liquors.

Sensory evaluation of phalanx leaching stock

The phalangeal leaching liquor of 40% and 45% alcohol purity prepared in Example 1 was subjected to sensory evaluation with 12 points of taste, 4 points of aroma, and 4 points of chromaticity according to Amaranth wine analysis. And sensory effects after drinking. Sensory evaluation was carried out in a total of 5 people, the results are shown in Table 1 and Table 2.

* Average

* Test result 4 hours after drinking

As can be seen from the results of Table 1 and Table 2, the phalanx leaching liquor prepared by the present invention is excellent in taste and aroma, and can be confirmed that there is no aftereffects such as headache, stomach discomfort, bloating and hangover after drinking. there was.

As described above and demonstrated in detail above, the present invention can be easily produced by the present invention, phalanges of the phalanges, which have high shelf life, excellent taste and aroma, and have no sequelae such as headache, stomach discomfort, abdominal bloating and hangover after drinking. It has been confirmed that recycling can greatly contribute to raising the income of farmers as well as protecting the environment.

Claims (1)

i) grinding the phalanges and adding water to obtain the phalanges extract; ii) fixed to obtain soot by adding 8-12% of ground pulp, ground yeast 50-70% and malt 8-12%, respectively, to the soybean rice, and (iii) to the sour obtained in the above process, respectively. 15 to 25% of phalanx extract and 1.5 to 2.5 times of water were added to fermentation weight and fermented at 15 to 25 ° C. for 5 to 9 days, followed by centrifugation at 12,000 to 17,000 rpm for 8 to 12 minutes, and 75 to 85 Distilling by heating at 2 ° C. for 2 to 8 hours; And, (iv) the distilled liquor obtained in the above step is aged at -5 to 5 ° C. for 90 to 110 days, filtered, and then the phalanx extract is added so that the filtrate has a sugar content of 2 to 3 Brix, and the acid is extracted from 20 to 20 ° C. at -5 to 5 ° C. Method of producing a phalanx leaching liquor comprising the step of reaging for 40 days.