KR100218170B1 - A new fermentation method of alcoholics and herb wine by using such method - Google Patents

Abstract

The present invention relates to a fermentation method for fermentation for the production of alcoholic beverages, and more particularly, to a fermentation process for fermenting liquor, which prevents flesh of brewed raw material from rising above the fermentation tank, The present invention relates to a fermentation method for preparing a fermentation product, a distillation product and a fortified product, which comprises a therapeutic component, and more particularly to a method for producing a herbal wine obtained by the fermentation process.

Description

Fermentation method for residual sugar for liquor production

More particularly, the present invention relates to a fermentation process for fermenting fermented raw material fruit by using yeast, which comprises immersing various herbal medicines in a brewing raw material liquid, And a fermentation method for residual fermentation for production.

Herb wines are a kind of fortified wine, which is mainly made of spirits, and various kinds of medicines are added to the spirits to make active ingredients.

Generally, there is a fermentation stock produced by fermenting various fruits or grains, a distillation stock made by distilling the fermentation stock and making various kinds of fruit or medicines in the distillation stock.

Traditionally, folk remedies have been used in the treatment and prevention of illnesses in our homes with various kinds of fruit wine (a type of fermented wine) or fortified wine.

At this time, if the material contains sugars necessary for fermentation, it can be easily made into a fermentation stock, but if not, the fermentation stock is added by using the main ingredient of the distillation stock and the necessary medicament.

In addition, recently, the herbal active ingredient has been scientifically proved, and the popularity of the active ingredient including such a medicinal ingredient has been greatly increased. Especially, in case of foreigners, it is difficult to directly take medicines made from herbal medicine , It can be considered that if the strengthened stock of the herbal ingredients manufactured in this way can be widely stabilized in western countries and various cultures, it can be recognized as a civilian slave.

However, since the medicines generally do not contain the sugar necessary for fermentation in general, it is troublesome to make a distillate once, or to put the medicinal material containing the necessary ingredient in the manufactured distiller, there was.

The present invention provides a fermentation method for producing a liquor which can easily produce a kind of fortified or herb wines (HERB wines) containing various medicinal ingredients used in oriental medicine, and has a disease treatment and prevention effect.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method of producing a herbal wine (HERB WINE), which contains various kinds of herbal ingredients used in oriental medicine, The present invention also provides a fermentation method for fermentation for the production of alcoholic beverages.

Accordingly, the present invention is characterized in that, in the production of a mainstream, the various fermenting agents are immersed in the brewing raw material liquid in the fermentation step so that the fermented brewing raw material liquid and the medicinal material are simultaneously fermented to leach the active ingredient. In the fermentation method, a step of crushing various kinds of brewing material fruits (for example, one of lemon, orange, and lime) and a liquid of sugar cane and the like, a yeast injecting step of feeding yeast, which is a raw material for a raw material, , A fermentation step in which a specific fermentation is performed at the same time as a certain time (38-48 hours) elapses after the yeast input step, and the fermentation step is carried out in a fermentation step in which a phalanx retention net is put in a certain period (after 38-48 hours from the yeast input) A herbal medicine fermentation method for producing a liquor, which comprises a step of adding a herb medicine, and a medicinal compounding step of allowing a herbal medicine to ferment for a certain period of time (38-48 hours).

In addition, any one or more of the above steps may be carried out, and the raw material of the distillation column may be selected from the group consisting of herb borage, savory, wormwood, sage, dandelion, peppermint and coriander leaf And herbal wines obtained by selecting antler seeds, ginger, garlic, licorice, and cinnamon at a certain ratio are included in the residual sugar fermentation method for mainstream production of the present invention.

FIG. 1 is a cross-sectional view showing a schematic configuration of a residual fermentation apparatus applied to the present invention. FIG.

FIG. 2 is a schematic view of a main part of a device showing the components of a fermentation apparatus per fermentation applied to the present invention. FIG.

DESCRIPTION OF THE REFERENCE NUMERALS

1: Fermentation tank 7,7 ': Medicine bag

10: Crusher 11: Crusher shaft

12: crushing blade 15: drive motor

16, 18: Pulley 17: Belt

20: Reinforced fermenter 21: Reinforced fermenter door

27: Pharmaceutical storage rack 31: Microfilter device

32: oak barrel 41: still

Hereinafter, the fermentation method for residual sugar for the mainstream production of the present invention will be described in detail as follows.

Generally, in the manufacture of liquor, fruit or grains, which become a raw material, are put into a fermentation tank together with yeast to perform a full fermentation step for a certain period of time. At this time, in the whole fermentation step, various kinds of medicines are immersed in the brewing raw material so as not to be mixed with the brewing materials such as fruit or grains, Fermentation is carried out by preventing fermentation to float on the surface of the brewed raw material liquid.

This is also true in the case of producing the fortified herbal wines by using the remaining brewing raw materials after firstly extracting the fermented wine as described above.

That is, the medicinal ingredient for preparing the herb wine is immersed in the brewing material while not mixing with the brewing ingredients, thereby performing the fermentation.

Therefore, in the fermentation method for general liquor production in the present invention, the crushing step of crushing various kinds of brewed raw material fruits (for example, one of lemon, orange, lime) and sugar cane liquid with a rotator is carried out in a first step.

The yeast injecting step of injecting yeast, which is a raw material of the raw material, into the pulp obtained from the crushing step and the fruit juice is carried out in the second step.

And a fermentation step of a third step wherein fermentation proceeds and a raw material fruit is broken and a large amount of heat is released after a lapse of a predetermined time (38-48 hours) after the yeast input step.

In the fermentation step, a large amount of heat is released at the same time as the by-product is cut off. The time is about 38-48 hours after the yeast is introduced. At this time, various herbs and herbal medicines are introduced. It is housed in a storage net and put into the upper part of the fermenter. This step is called the step of introducing herbal medicine, and it is the fourth step.

After the herbal medicines are added, the herbs and herbal medicines housed in the pulp / juice, yeast, and nettle continuously ferment for a predetermined time (38-48 hours). In this fermentation step, the medicinal materials are used as raw materials for brewing Is added to the fruit pulp / fruit juice of the fruit to become the fifth step of the pharmaceutical ingredient blending step in which the active ingredient is contained in the mainstream.

Next, it is possible to produce a specific liquor, i.e., a herbal wine, by performing at least one of the above steps. A method of manufacturing the herbal wine will be briefly described as follows.

The raw material of the distillate is herb borage 5 , Savory 5 , Mugwort 15 , Sage 5 , Dandelion 10 , Mint 5 , Coriane leaf 5 , And antler as a herbal medicine material 5 , Ginger 10 , Garlic 15 , Licorice 15 , Cinnamon 5 Respectively, to obtain a herb wine.

In order to apply the residual fermentation method and the herbal wine production method for the above-mentioned mainstream, the fermentation apparatus according to the present invention, which is characteristically proposed, is used.

Hereinafter, the fermentation apparatus for low-sugar fermentation for producing the mainstream of the present invention will be described.

FIG. 1 is a sectional view showing a schematic configuration of a fermentation apparatus according to the present invention, and FIG. 2 is a configuration diagram showing essential components of a fermentation apparatus according to the present invention.

A fermenter (1) capable of performing fermentation for the production of a fermented beverage is provided.

Inside the fermenter (1), a crusher (10) for crushing the fruit as a raw material for brewing is provided. The crushing blade 12 of the crusher 10 is provided with a plurality of crusher shafts 11 provided at the bottom of the fermenter 1 and the crusher shaft 11 has a spiral crushing blade 12P, and a cutting blade 12C is provided at a distal end of the body.

As a means for driving the crusher shaft 11, a driving motor 15 is provided and the power of the driving motor 15 is transmitted using a belt 17 and pulleys 16 and 18.

In addition, the fermenter 1 is characterized by a medicament-housing net 7 inside the fermenter 1. The medicament-housing net 7, 7 'is woven using bamboo, and the medicament is housed therein, The brewing raw material liquid in the fermentation tank 1 can be flowed. The medicament-storing net 7,7 'is installed so as to be able to ascend and descend from the upper end to the lower end of the fermentation tank 1 so as to prevent the pulp of the brewed raw material from rising to the upper portion of the fermentation tank 1 .

On the other hand, in the medicinal-material storing wall 7, 7 'provided in the fermenter 1, two semicircular-shaped medicament-holding walls 7, 7' are closely contacted / installed inside the fermenter 1 .

The fermentation tank 1 is provided with a reinforced fermentation tank 20 for performing fermentation and fermentation of the fermented brewing raw material which have undergone the entire fermentation step at the lower end of the fermentation tank 1, (20) is provided with a pharmacy housing netting (27) similar to a medicament housing netting (7, 7 ') which is vertically movable in the fermentation tank (1). The medicament-housed network 27 is for fermenting the medicines simultaneously by storing the medicines necessary for fermentation in the fermentation tank 20 and progressing fermentation for the preparation of the fortified medicines.

Hereinafter, an operation of a fermentation method for producing the mainstream of the present invention using the fermentation apparatus and a process of producing the herb wine will be described.

The driving motor 15 is driven to rotate the crusher shaft 11 in a state where fruit (for example, orange, lime, or the like) as brewing raw material is put in the fermenter 1. In this case, the crushing blade 12 installed on the crusher shaft 11 is rotated to crush the fruit. When the fruit is crushed, the juice comes out, and the crushed fruit pulp and its juice are contained in the fermentation tank 1.

In addition, various medicinal materials necessary for the manufacturing process of the fermentation liquor are accommodated in the medicament-storing net 7, 7 ', and the medicinal materials are moved from the upper part to the lower part of the fermentation tank 1 during fermentation. The descent of such a fibrous housing net 7,7 'may be performed using an automated device or manually.

In this case, the shredded flesh, which is the raw material for brewing, which has been immersed in the brewing raw material liquid and which has conventionally floated to the top of the fermentation tank 1 in the fermentation process, And remains at the lower end of the fermenter 1 by the storage nets 7, 7 '.

Meanwhile, the medicament-housing net 27 inside the reinforced fermentation tank 20 is also moved from the upper end to the lower end of the reinforced fermentation tank 20 in the same process, and the medicinal material contained therein is fermented Thereby preventing the crushed pulp from being floated to the upper end of the reinforced fermentation tank (20).

Hereinafter, an example of producing a fermentation stock, a distillation stock and a herb wine using the fermentation method and the fermentation apparatus will be described in detail.

First, 1,000 kg of fruit (eg, orange, lemon, grapefruit, lime, marmel, etc.), which is a raw material for brewing, is put into the fermenter (1) and seeds and fruit of Coriander are added together.

Then, the crusher 10 is operated to crush the raw materials for brewing and coriander, thereby performing juice separation.

In addition, sugar solution of sugar cane and yeast for fermentation are supplied.

Then, the necessary medicinal materials are put into the medicament-housing nets 7, 7 'and inserted into the fermenter 1. Herein, the medicinal materials to be introduced into the medicament-housing-containing net 7, 7 'are leaves of Borage, savory, wormwood, sage, dandelion and coriander.

The fermentation is performed in the above-mentioned state. The fermentation time is generally about 38 to 48 hours. During the fermentation, the medicament-storing net 7,7 'is submerged to the lower side of the fermentation tank 1 . In this way, the fermentation proceeds and the crushed pulp, which is the raw material for brewing, is prevented from rising above the fermentation tank 1, so that the taste, flavor and other components contained in the pulp are included in the mainstream.

The fermentation is finished for a predetermined time and the free run is extracted through the intermediate discharge port 6 of the fermentation tank 1. At this time, since the medicament-storing net 7, 7 'is located at the lower end of the intermediate discharge port 6, no residue is discharged through the intermediate discharge port 6. [ The free run will be about 500 liters to 600 liters.

In this way, the discharged free run is once stored in the intermediate storage tank 30, filtered through the microfilter device 31, and finally put in the oak barrel 32 to proceed with the secondary fermentation and aging steps as usual .

Meanwhile, the contents remaining in the fermenter (1) are introduced into the fermenter (20) through a delivery port (9) provided at the lower end of the fermenter (1).

Then, sugar solution and yeast are further added to the enriched fermentation tank 20 through inlet 22 and 23, and fermentation is performed for a predetermined time.

At this time, in performing the above fermentation, the antioxidants, ginger, garlic, peppermint, cinnamon and aloe are added to the medicinal material storage nets 7, 7 ' And is moved to the downside of the fermentation tank 20 during fermentation. This is for the same reason as in the above transfer step. That is, the medicinal ingredient contained in the medicinal material contained in the medicinal-substance-containing containment net 27 is made available at the fermentation stage per each meal, and the brewed raw material is prevented from rising above the fermentation tank, thereby maximizing the taste and flavor of the brewed raw material.

After the fermentation is completed as described above, the press juice is extracted into the distillation intermediate storage tank 40 through the outlet 26 of the fermentation tank 20 and distilled in the distiller 41 to produce a distillate. Here, the process of making the distillation column using the press juice uses a conventional conventional method.

The amount of the press juice at this time is about 700 liters when 1000 Kg of the raw material for brewing is used.

Then, the spirits made in the above-described manner are put into the fermentation tank 20 for fermentation, thereby producing a fortified herbal wine.

The hub wine is stored in the storage tank 50 through the outlet 25, thereby completing the process.

As described in detail above, the present invention enables the fermentation process to proceed so that the taste and flavor of the brewed raw materials can be completely promoted while simultaneously fermenting the medicinal material having a specific medicinal effect at the time of manufacturing the fermented beverage, So that the reinforcing steel can be produced more easily and in a large quantity.

Further, when the fermentation apparatus according to the present invention is used, it is possible to produce a fermentation stock, a distilled liquor and a herbal wine as a fortified soup through a continuous process, thereby mass-producing various liquors by using the minimum amount of time without wasting brewing raw materials .

Claims (2)

A fermentation method for producing a liquor, comprising: a crushing step of crushing various kinds of brewed raw material fruits (for example, one of lemon, orange, lime) and a cane juice with a rotator; and a pulverizing step of pulverizing the pulp obtained from the crushing step A fermentation step in which a fermentation step in which the fermentation step is specifically fermented while releasing a large amount of heat upon lapse of a certain period of time (38-48 hours) after the yeast input step, A step of introducing a herb medicine herbicide into the upper part of a fermenter, wherein the ventilated medicinal substance storing bag is made of bamboo and stores various herbs and herbal medicines at a time of releasing a large amount of heat (after 38-48 hours from the yeast injection) (38-48 hours) of fermentation of herbs and herbal medicines housed in juice, yeast, and nettles. The method according to claim 1, wherein at least one of the above steps is carried out, and the raw material of the distillation column is a herb borage 5 , Savory 5 , Mugwort 15 , Sage 5 , Dandelion 10 , Mint 5 , Coriane leaf 5 , And antler as a herbal medicine material 5 , Ginger 10 , Garlic 15 , Licorice 15 , Cinnamon 5 The method comprising the steps of: (a) preparing a herbal wine;