KR100247125B1 - The process for manufacturing propolis extract containing alcoholic drink - Google Patents

Abstract

The present invention relates to a method of manufacturing a liquor containing a propolis extract, the flavonoids (FLAVONOID), the main component of the propolis (PROPOLIS) is an antioxidant, anti-inflammatory, antimicrobial, antibiotic action and lowers the intracellular cholesterol concentration Because it has a blood pressure lowering effect, propolis extract is added to various alcoholic beverages such as soju, liquor, beer, fruit wine, and sake to make alcohol, which blocks harmful oxygen (FREERADICAL) in the human body, delays aging, prevents disease, arteriosclerosis, The purpose is to provide alcohol that is effective in cardiovascular diseases such as myocardial infarction.

The composition of the present invention collects a mass of propolis (wax) and pulverizes at -4 ℃ or less and settles in cooling water for 30-60 minutes to mix the dried solid powder with more than 95% alcohol in a 1: 2 ratio to the homogenizer The supernatant extracted by homogenizing and extracting at 3000 rpm for 30 minutes was centrifuged at 5000 rpm for 30 minutes, filtered with filter paper (110mm) and left at 40-45 ℃ for 24 hours in a dryer. Alcohol containing propolis extract, characterized in that the mixture of semi-solid stock solution 0.15-0.6% with alcohol containing 2-45% alcohol is made into an emulsion and then mixed in a vacuum mixer with a high speed mixer or separated by a centrifuge. It is a manufacturing method of.

Description

Method for preparing liquor containing propolis extract

The present invention relates to a method for producing liquor containing the extract of propolis (PROPOLIS), which contains a large amount of flavonoids (FLABONOID) in the propolis component to increase the antioxidant activity and immunity and resistance to the human body and cell regeneration It has activating function, anti-inflammatory action, antibacterial action, antibiotic action against anti-pathogenic bacteria and anti-inflammatory action. Especially, water-soluble extracts reduce the concentration of cholesterol in the body and lower blood pressure. By adding alcohol to liquor, fruit wine, and sake, alcohol is produced to block harmful oxygen (FREERADICAL) in the human body to delay aging, prevent disease, increase immunity and resistance, promote cell regeneration, arteriosclerosis, high blood pressure, myocardial infarction It provides alcohol that is effective for cardiovascular diseases such as heart failure and heart failure. There is an enemy.

Propolis harvested from beehives contains 50-55% rosin and balm (resin), 25-35% wax, 10% refined volatile oil, 5% pollen, 5% organic minerals, etc. It has a specific gravity of 1.127 and a melting point of 62.5 ℃ and is known to be harmless to the human body. Therefore, there is a confectionery blended with propolis extract, and it has been used to obtain refined beeswax fragrance from propolis. Antibacterial, anti-inflammatory, anti-oxidant, antibiotic, anti-inflammatory, anti-inflammatory, anti-inflammatory, and cellular regeneration of polis are important for maintaining our health. Nevertheless, this has not been widely used for functional health foods.

In the present invention, by adding a propolis extract to various liquors to prepare a liquor containing the propolis extract, while lowering the cholesterol in the body while promoting the metabolism of the living body to lower blood pressure, arteriosclerosis, myocardial infarction, heart failure, such as cardiovascular diseases It is manufactured to the liquor.

The present invention pulverized the propolis (wax) lump collected from the beehive at low temperature below -4 ℃ and soaked in cooling water and settled for 30-60 minutes to remove impurities and dry solid powder with a solvent of more than 95% 1: The mixture was mixed at a ratio of 2 and homogenized with a homogenizer for 30 minutes at 3000 rpm to extract the propolis suspension, and the extracted suspension was centrifuged at 5000 rpm for 30 minutes, separated into a supernatant and a solid, and then separated. Was filtered through a filter paper (110mm) at low temperature to completely remove the wax (WAX), put in a dryer and dried for 24 hours at 40-45 ℃ and then prevented for 24 hours to obtain a semi-solid solution of propolis in the gel (GEL) state.

The reason for pulverizing the propolis mass at -4 ° C or less in the process of forming the propolis semi-solid stock solution of the present invention is because of the physical properties of the propolis, the temperature is 25-45 ° C soft and soft and sticky but 15 ° C or less In particular, frozen propolis is hard and brittle, so -4 ° C is the best temperature for grinding the propolis. In addition, the reason for cooling and dipping the propolis powder below -4 ℃ is to remove impurities contained in the propolis. Propolis solid powder from which impurities are removed is mixed as a solvent of solid powder with 95% or more alcohol in a 1: 2 ratio.In the case of liquor such as shochu or sake, the ratio is 1: 2 but beer or champagne In the case of low alcohol, such as alcohol, the ratio may be adjusted to 1: 1 to 1: 1.5, or 1: g of glycol (GLYCOL) may be mixed as a solvent.

0.15-0.7% of the propolis semi-solid stock solution thus obtained was mixed with alcohol containing 2-45% alcohol to make an emulsion, and then mixed with a high speed mixer in a vacuum state or separated by a centrifuge to contain a propolis extract. To prepare alcohol. At this time, the reason of using 0.15-0.7% propolis semi-solid stock solution can be maximized in terms of efficacy and effect by using up to 10% stock solution, but at least 0.15 because it requires another treatment in taste, aroma and color. This is because it is possible to obtain satisfactory efficacy and effect while maintaining the pure state of nature in taste, aroma and color by using -0.7% of the stock solution.

In the present invention, in the case of shochu containing the propolis extract, 0.15-0.6% of the semi-solid propolis is mixed with the alcoholic beverage of 20-25% soju in an emulsion state and then 7000rpm in a vacuum for about 15 minutes with a centrifuge. It is separated from or mixed at 9000rpm with a high speed mixer to prepare a shochu containing propolis extract.

Also, in the case of liquor containing propolis extract, 0.25-0.7% of propolis semi-solid liquor was mixed with liquor or liquor of 40-45% alcohol concentration to make an emulsion, and then it was centrifuged at 9000 rpm for about 15 minutes under vacuum. Separation or mixing at 9000rpm with a high speed mixer to produce a liquor or high-volume liquor containing propolis extract.

In the case of beer containing propolis extract, 0.15-0.6% of semi-solid propolis is mixed with alcohol or beer of 2-4.5% of alcohol concentration to make an emulsion, and then it is centrifuged at 9000 rpm for about 15 minutes under vacuum. Separation or mixing at 9000rpm with a high speed mixer to produce beer or draft beer containing propolis extract.

In the case of fruit wine containing propolis extract, 0.15-0.6% semi-solid propolis is mixed with alcohol wine of 4.5-15% of alcohol concentration, champagne, Cheongha, jongjong, etc. and made into an emulsion state for about 15 minutes under vacuum. Separation at 9000rpm with a centrifuge or mixed at 9000rpm with a high speed mixer to prepare fruit wine, champagne, Chungha, Jeongjong and the like containing propolis extract.

EXAMPLE

Step 1: Extract Propolis Semi-Solid Solution

1-1 process

Propolis (wax) lumps collected from beehives were pulverized at -4 ℃ or lower, immersed in cooling water for 30-60 minutes, and the dried propolis solids were mixed with a solvent of solid powder in a ratio of 95% or more with 1: 2 ratio. Homogenize at 3000 rpm for 30 minutes with a homogenizer to extract propolis turbidity.

1-2 process

The propolis turbidity solution extracted in step 1-1 was centrifuged at 5000 rpm for 30 minutes using a centrifuge to separate the supernatant and solids, and the separated supernatant was filtered through a filter paper (110 mm).

1-3 process

The propolis supernatant filtered in step 1-2 was dried at 40-45 ° C. for 24 hours in a dryer and left at room temperature for 24 hours to sublimate ethanol to obtain a semi-solid propolis solution in gel (GEL) state.

Second process: manufacturing process of various liquor containing propolis extract

end. Suzhou production process containing propolis extract

0.15-0.6% of the propolis semi-solid stock solution obtained in the first step was mixed with alcoholic liquor of 20-25% soju to make an emulsion, and then separated at 7000rpm with a centrifuge for 15 minutes in vacuum or at 9000rpm with a high speed mixer. A soju containing a propolis extract is prepared.

I. Production method of liquor containing propolis extract

The propolis semi-solid stock solution obtained in the first step was mixed in alcoholic beverage with 40-45% alcohol concentration, and then made into an emulsion state.The mixture was separated at 9000rpm using a centrifuge for about 15 minutes in a vacuum state or mixed at 9000rpm with a high speed mixer. To obtain the liquor containing the propolis extract.

All. Beer Production Method with Propolis Extract

0.15-0.6% of the propolis semi-solid stock solution obtained in the first step was mixed with beer of 2-4.5% alcohol concentration in an emulsion state, and then separated at 9000 rpm with a centrifuge for about 15 minutes in a vacuum state or at 9000 rpm with a high speed mixer. To obtain a beer containing a propolis extract.

la. Fruit wine manufacturing method containing propolis extract

The propolis semi-solid stock solution obtained in the first step was mixed with fruit wine of 4.5-15% alcohol concentration to make an emulsion, and then separated by vacuum centrifuge at 9000 rpm for about 15 minutes to contain propolis extract. A fruit liquor is obtained or 0.15-0.6% semi-solid stock solution containing propolis is mixed with fruit liquor of 2-4.5% alcohol concentration to make an emulsion, and then mixed at 9000 rpm with a high-speed mixer for about 15 minutes in vacuum to obtain a propolis extract. Obtained fruit wine.

As described above, the alcohol containing propolis (PROPOLIS) prepared by the present invention blocks the harmful oxygen in the human body by the antioxidant action of the flavonoid (FLAVONOID), the main component of propolis, delays aging, prevents disease, and is immune. It is effective in preventing cardiovascular diseases such as arteriosclerosis, hypertension, myocardial infarction, and heart failure by improving the physiological activity and reducing the concentration of cholesterol in the body by increasing the over-resistance and cell regeneration ability to prevent disease. There is good health.

Claims (9)

In the method of preparing liquor containing the extract of propolis, the mass of propolis (wax bee) is pulverized at below -4 ℃ and then precipitated in cooling water for 30-60 minutes as a solvent of dried propolis solid powder and solid powder. Propolis suspension extracted by mixing Homogenizer with more than 95% of alcohol at 1: 2 ratio for 30 minutes at 3000rpm was centrifuged at 5000rpm for 30 minutes with centrifuge and separated into supernatant and solids. The separated supernatant was filtered through a filter paper (FILTERPAPER 110mm), dried for 24 hours at 40-45 ° C. with a drying oven, and left for 24 hours to obtain a gel (GEL) propolis half obtained by sublimation of the ethanol component. 0.15-0.7% of the solid stock solution is mixed with alcohol containing 2-45% alcohol to make the emulsion and then mixed at 9000 rpm with a high speed mixer for about 15 minutes under vacuum. The method of the propolis extract, characterized in that the seam, separated by a separator containing alcohol. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with soju containing 20-25% alcohol, and then made into an emulsion state, and then separated by vacuum at 7000 rpm for about 15 minutes. Method for producing a liquor containing a propolis extract, characterized in that. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with soju containing 20-25% of alcohol to make an emulsion, followed by mixing in a vacuum state at 9000 rpm for about 15 minutes using a high speed mixer. Method for producing a liquor containing a propolis extract, characterized in that. The propolis semi-solid liquor extracted from claim 1 is mixed with liquor or high-volume liquor containing 40-45% alcohol, and then made into an emulsion, followed by a centrifuge under vacuum for about 15 minutes. Method for producing liquor containing propolis extract, characterized in that the separation The propolis semi-solid liquor extracted according to claim 1 is mixed with liquor or high-volume liquor containing 40-45% alcohol, and then made into an emulsion state, and then a high-speed blender is vacuumed at 9000 rpm for about 15 minutes. Process for producing liquor containing propolis extract, characterized in that mixing According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with beer or draft beer containing 2-4.5% of alcohol, and then made into an emulsion state, and then centrifuged under vacuum at 9000 rpm for about 15 minutes. Method for producing a liquor containing propolis extract, characterized in that the separation. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with beer or draft beer containing 2-435% alcohol, and then made into an emulsion state, and then a high-speed mixer at 9000 rpm for about 15 minutes in a vacuum state. Method for producing a liquor containing a propolis extract, characterized in that mixing. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with fruit liquor containing 4.5-15% alcohol, champagne, Chungha, Jeongjong, etc. to make an emulsion, and then centrifuge at about 15 at 9000 rpm. Method of producing a liquor characterized in that the separation in vacuum for minutes. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with fruit wine, champagne, Chungha, Jeongjong, etc. containing 2-4.5% of alcohol, and then made into an emulsion state. Method for producing a liquor containing a propolis extract, characterized in that mixing for a minute in a vacuum.