KR100303191B1 - Honeysuckle Liquor And Process for Preparing the Same - Google Patents

Abstract

The present invention relates to Indongcho fermented liquor and a method for producing the same. More specifically, the present invention relates to a fermented liquor produced by Indongcho fermented liquor comprising the step of adding the ingot extract again to the fermentation product containing fermented soybean, filtered, and then aged, and the fermented liquor produced by the method for producing the same. . Indongcho fermented liquor of the present invention and a manufacturing method thereof is a process for processing by mixing the raw materials such as Indongcho, licorice, Angelica and Yin Yangkwa; Adding fermented soybean paste and koji to the mixed raw materials and fermenting to obtain a fermented product; Preparing Indongcho extract, mixing the fermented product, and then filtering the extract; And a step of ripening in the phoneme. According to the present invention, persimmon, acid, sour, gourd and sashimi go well together, and the rich taste and aroma unique to Indongcho are maintained and it is beneficial to health. In addition, it is possible to manufacture the fermented liquor and the processed liquor, Takju, Dongdongju, Cheongju, carbonated liquor, etc., which is easy to be used by the general public as alcoholic beverages.

Description

Honeysuckle fermented liquor and its manufacturing method {Honeysuckle Liquor And Process for Preparing the Same}

The present invention relates to Indongcho fermented liquor and a method for producing the same. More specifically, the present invention relates to a fermented liquor produced by Indongcho fermented liquor comprising the step of adding the ingot extract again to the fermentation product containing fermented soybean, filtered, and then aged, and the fermented liquor produced by the method for producing the same. .

Conventional fermented liquor is widely known as herbal medicine such as ginseng or fruit liquor based on various fruits, and these liquors tend to replace some of the demand for chemical or other sanctioned liquors.

Indongcho, a deciduous shrub, is a plant belonging to the Caprifoliaceae family. Also called Japanese honeysuckle, it is a Korean folk plant named Indongcho because its leaves endure winter without leaving deciduous leaves. Indongcho first blooms in white, and after a few days it turns yellow, which means that it blooms in two pairs of gold and silver flowers, and it is also called perilla according to Ewha and the provinces.It is distributed throughout Korea and grows mainly at the foot of the mountain.

Indongcho has been used as decorative patterns in architecture and crafts, or as stems and leaves for drinking, and has been used for other gardening, landscaping, or furniture. In addition, in oriental medicine and folk medicine, Indongcho has been used for medicinal purposes. The flowers of Indongcho are effective in the treatment of appendicitis, hepatitis and enteritis, and the leaves of Indongcho are said to have excellent detoxification effects. It is known to be excellent and effective against swelling, joint pain and bruises.

Indongcho, which has such a medicinal effect, is widely distributed throughout the country, and it can be said that the value of resource utilization is high, but only a small amount is used as a medicinal substance, and most of them are discarded. Attempts to produce this drinkable liquor were extremely limited. Indongcho contains active ingredients such as leuteolin, inositol, saponin, and tannin, which can be used for edible or medicinal purposes. No consideration was given to the composition and manufacturing method to maintain the taste and aroma, and to develop liquor with good taste to increase the resource value of Indongcho by inducing mass consumption of the general public. In particular, Korean Patent Publication No. 88-14096 discloses a method for preparing medicinal liquor by mixing and fermenting a drug solution obtained by steaming Indongcho with ogapi, wedge, and throat with glutinous rice, and koji flour, which is arthritis or neuralgia. It is valuable as a medicinal liquor that has a therapeutic effect, and the liking of the general public as a liquor was not taken into consideration. Therefore, the intrinsic taste and aroma of Indongcho was not retained, and the taste was low so that the general public could use it as an alcoholic beverage. It had a hard disadvantage.

Therefore, the necessity of developing liquor using indongcho, which maintains its intrinsic taste and aroma, prevents loss of active ingredients contained in indongcho, and at the same time has high preference, can be easily consumed by the general public.

Accordingly, the present inventors have developed a liquor using indongcho, which maintains the intrinsic taste and aroma of Indongcho, is effective in health because the active ingredients contained in Indongcho are not lost, and at the same time, the palatability is high so that the general public can use it as an alcoholic beverage. As a result of eager efforts, through the process of fermenting rice and koji on mixed ingredients of Indongcho, Licorice, Angelica, and Yin-Yang, fermented products are mixed again with Indongcho and Licorice extract to mature, and the unique taste and aroma of Indongcho are maintained. , It is beneficial to health, and at the same time confirmed that the fermented liquor with high preference and even more processed alcohol, Takju, Dongdongju, Cheongju, carbonated wine, etc. can be produced, to complete the present invention.

As a result, the main object of the present invention is to provide a method for producing fermented cabbage wine of Indongcho fermented sake, which is beneficial to health and at the same time retains sufficient flavor, aroma, and active ingredients of Indongcho.

It is another object of the present invention to provide an Inchocho fermented liquor prepared by an electric preparation method.

1 is a process chart showing the manufacturing process of Indongcho fermented wine.

Indongcho fermented liquor of the present invention and a manufacturing method thereof is a process for processing by mixing the raw materials such as Indongcho, licorice, Angelica and Yin Yangkwa; Adding fermented soybean paste and koji to the mixed raw materials and fermenting to obtain a fermented product; Preparing Indongcho extract, mixing the fermented product, and then filtering the extract; And a step of ripening in the phoneme.

Hereinafter, it will be described in more detail by dividing the production method of Indongcho fermented wine of the present invention by process.

First step : processing and mixing raw materials

Indongcho collects only the stem part, washes it cleanly, and shades it in the shade, and cuts it into length of 0.5x0.5cm-3x3cm. Licorice and Yin-Yang are prepared well dried and cut into lengths of 0.5x0.5cm to 3x3cm, and the Angelica is washed fresh, peeled and divided into 2 to 3 pages. Prepared raw materials are mixed to 150 to 300g of Indongcho, 20 to 50g of licorice, 250 to 350g of Angelica and 50 to 150g of Yin Yangkum and stacked at the bottom of the jar. At this time, it is important to mix in the proper ratio so that the active ingredients such as saponin, tannin, etc. contained in the Indongcho to maintain the unique taste and aroma of Indongcho, the mixing ratio of Indongcho, Angelica and Yinyangkwa 2: 3: 1 Adjust to a degree and include licorice to remove the bitterness of the ingredients.

Second Process : Fermentation

Wash 2 to 4 cups of rice in water and soak for 30 minutes to 2 hours, and then put it in a pot to steam it to obtain gourdap, and add yeast to 50 to 70% by weight and 8 to 12% of natural water, To prepare sake. Next, add 10 times to 20 times (w / w) of raw materials to the jar prepared in the first step, and mix it with the raw materials, and then add natural water of about 1.5 times to 2.5 times the weight of drunk, Sealed and fermented at 15-25 ° C. for 3-7 days or at 10-15 ° C. for 20-30 days. At this time, the yeast may be obtained by the conventional method or improved method, such as soup, internal vision, mung bean soup, oriental soup, main country, the United States, white soup, mother country, new country, petrochemical country, immigration, cotton soup, red soup or incense. The whole country may be used, but preferably, the United States, the Chinese petroleum country or the oriental herb made with rice containing various herbal ingredients are used. In addition, the fermentation may use a conventional fermentation to ferment for 3 to 7 days at 15 to 25 ℃ or a long-term low temperature fermentation for 20 to 30 days at 10 to 15 ℃ bar, especially low temperature long-term fermentation is complete By reaching the aging stage, it reduces the headache or burp caused by abnormal fermentation, and improves the naturally occurring alcohol smell.

Third Step : Addition and Filtration of Indongcho Extract

200 to 500 ml of natural water is added per 100 g of phosphorus vinegar processed in the first step, and boiled for 30 minutes to 2 hours, and then only the liquid portion is filtered through a sieve to obtain an extract of phosphorus vinegar. At this time, the bitter taste may be further removed by further mixing 10 to 20 g of licorice per 100 g of indongcho to obtain an extract. To the fermented product fermented for 3 to 5 days by the second step, 50 to 150 ml of phosphorus extract per 100 ml of the fermented volume is added, and then filtered through a sieve to obtain a liquid phase. At this time, the addition of the extract of Indongcho to facilitate the filtration, adds the unique flavor and aroma of Indongcho to the fermentation liquor at the time of fermentation, and at the same time to give a proper umami and refreshing taste. In addition, according to various applications of Indongcho fermented wine such as Takju, Yakju, Dongdongju, Cheongju in the filtration process, it is possible to apply compression filtration, fine sieve filtration or coarse sieve filtration.

4th process : aging

The liquid phase filtered in the third step is aged at a temperature of 20 to 50 ° C. for 10 to 50 hours in a phoneme. Persimmon, acid, sour, gourd and sashimi go well with electric aging process, and fermented liquor with rich flavor and aroma of Indongcho is completed.

Fermented liquor obtained through the above manufacturing process can be drunk as it is, and can be prepared as medicinal liquor, Takju, Dongdongju, Cheongju, carbonated liquor and the like through the usual additional processing known according to the use. In addition, the fermented liquor obtained by the production method of the present invention can be stored for about two months at a low temperature as in the conventional fermented liquor, but if preserved more than that acetic acid fermentation proceeds in the fermented liquor disappears the unique taste and flavor of Indongcho The flavor of fermented wine deteriorates. Therefore, in the method of preparing Indongcho fermented liquor according to the present invention, in order to increase the retention period of the fermented wine obtained from the above process, the fermented wine obtained in the fourth process was centrifuged at 12,000 to 15,000 rpm for 20 to 30 minutes to separate only the supernatant. In addition, a process of sterilizing the fermented wine may be further included by completely sealing it and sterilizing 0.5 to 2 hours at 70 to 90 ° C., followed by cooling. 1 shows a process for preparing Indongcho fermented wine of the present invention described above.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. . In particular, the Indongcho fermented wine prepared by the method of manufacturing Indongcho fermented wine of the present invention can be prepared as a medicine wine, Takju, Dongdongju, Cheongju, carbonated wine, etc., through a known conventional processing process, sterilization process for long-term storage As can be through, the liquor and sterilized liquor, such as medicinal liquor, Takju, Dongdongju, Cheongju, carbonated liquor, including Indongcho fermented liquor will also be considered to be included in the scope of the present invention.

Example 1 Preparation of Indongcho Fermented Wine

The stems of Indongcho were thoroughly washed and dried in the shade, and cut to 2 × 2 cm in length with dried licorice and yin and yang, and the fresh Angelica was washed and the skin was removed and divided into two to three pages. 200g of Indongcho, 30g of licorice, 300g of Angelica and 100g of Yin Yangkko were mixed and stacked at the bottom of the jar. Wash 3 Dole of rice in water and soak for 1 hour, and then put it in a pot to steam it to obtain Godu rice, and add Nuruk (US) made by the conventional method to 50% by weight and 10% of natural water, Obtained. The rice flour was added to a jar and mixed with Indongcho, licorice, Angelica and Yin-Yang, and then natural water equivalent to twice the weight of rice flour was added, sealed and fermented at 20 ° C. for 5 days. On the other hand, 1,000 g of natural water was added to 200 g of Indongcho and 20g of licorice, and boiled for 1 hour, and only the liquid portion was filtered through a fine sieve to obtain an Indongcho extract. Indongcho extract was added to the fermented fermented product for 5 days, 100 ml per 100 ml of the fermented product, and the mixture was filtered through a coarse sieve while stirring to remove the solid component. The filtered liquid phase was heated at 30 ° C. in a phoneme for 24 hours. After aging to obtain fermented liquor.

Example 2 Preparation of Indongcho Yakju, Dongdongju, Takju, Cheongju

Indongcho fermented liquor obtained in Example 1 was prepared by compression filtration and adjusting the degree of medicine, in the case of Yakju, in the case of Dongdongju was prepared by sinking the Indongcho fermented wine in the shade for about 2 hours and then separating only the supernatant, Takju After the copper dongju was prepared to collect the remaining liquid and dregs, fine grinding was added to increase the suspension stability and to prepare. Indongcho Cheongju was prepared by installing the water in Indongcho makgeolli floating.

Sensory evaluation

Sensory tests were performed on Indongcho medicinal liquor, Dongdongju, Takju, Cheongju, and ordinary Dongdongju and Takju, which were processed as a control, and the taste, color, aroma, taste, and eating taste of the Indongcho fermented liquor prepared in Example 2. The sensory test was performed by categorizing the hangovers corresponding to whether the hangover was quickly resolved. The sensory test was conducted on a total of 30 people aged 30 to 65 years, using a 9-point scoring method to score between 1 (very bad) and 9 (very good). Table 1 shows.

Sensory Test of Indongcho Fermented Wine mainstream color incense flavor Eating Hangover Overall average Indongcho Yakju 8.0 8.4 8.2 8.2 8.4 8.2 Indongcho Dongdongju 7.8 8.2 8.4 8.0 8.1 8.1 Indongcho Takju 7.2 7.2 7.8 7.1 7.5 7.4 Indongcho Cheongju 7.7 7.8 8.2 8.2 8.0 8.0 Dong Dong * 7.4 7.0 6.6 6.9 6.2 6.8 Takju * 7.1 6.3 6.2 6.5 6.1 6.4

*: Commercial liquor obtained commercially

As can be seen in Table 1, the Indongcho fermented wine prepared according to the production method of the present invention was found to show a variety of preference, as well as excellent hangover removal effect when drinking compared to the control Dongdongju and Takju. In particular, when Indongcho's inherent taste and aroma were included in the general liquor, it was found that the palatability was increased as well as effectively eliminating the muddy or irritating taste or off-flavor of the liquor.

As described above in detail the specific parts of the present invention, for those skilled in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail above, the present invention provides a method of preparing fermented liquor made from Indongcho fermented liquor which has good taste, aroma, and an effective ingredient of Indongcho, which is beneficial to health and at the same time, and the Indongcho fermented liquor prepared thereby. According to the present invention, persimmon, acid, sour, gourd and sashimi go well together, and the rich taste and aroma unique to Indongcho are maintained and it is beneficial to health. In addition, it is possible to manufacture the fermented liquor and the processed liquor, Takju, Dongdongju, Cheongju, carbonated liquor, etc., which is easy to be used by the general public as alcoholic beverages.

Claims (5)

(Iii) mixing the raw materials such as Indongcho, licorice, Angelica, and Yin-Yang Kwak into 20 to 50 g of Licorice per 150-300 g of Indongcho, 250-350 g of Angelica, and 50-150 g of Yin-Yang Koo; (Ii) adding fermented soybean paste and koji to the mixed raw materials and fermenting to obtain fermented products; (Iii) adding 200-500 ml of natural water per 100 g of phosphorus vinegar and boiling for 30 minutes to 2 hours, and then mixing the phosphate extract obtained by filtering only the liquid portion with a sieve to the fermented product and filtering; And, (Iii) A method for producing Indongcho fermented liquor comprising the step of aging at a temperature of 20 to 50 ° C. for 10 to 50 hours in a phoneme. The method of claim 1, 2 ~ 4 rice is washed with water and soaked in water for 30 minutes to 2 hours, and then put in a pot and steamed to obtain gourd rice, and the leaven is 50 to 70% by weight relative to the soybean rice and 8 to 12% of natural water. It is obtained by adding and mixing Indongcho fermented wine production method. The method of claim 1, Fermentation is added by adding 10 times to 20 times (w / w) the amount of raw materials, and then adds 1.5 times to 2.5 times the natural water of the weight of rice, and seals it for 3 to 7 days at 15 to 25 ° C. Or fermentation at 10 to 15 ° C. for 20 to 30 days. Indongcho fermented wine production method. The method of claim 1, Filtration is added to 50 ~ 150ml of Indongcho extract per 100ml volume of fermentation, and then filtered through a sieve to obtain a liquid phase Indongcho fermented wine production method. Indongcho fermented liquor prepared by the method of claim 1.