KR100342709B1 - Process for Preparing Rice Wine Containing Bamboo Components - Google Patents

Abstract

The present invention relates to a method for producing bamboo yakju. The present invention comprises the steps of extracting the extract from the mixed material; Saccharifying the soybean rice with malt to obtain a saccharified soybean rice; A first fermentation step of fermenting saccharified gourd rice to obtain base liquor; A secondary fermentation step of mixing the base liquor and the extract, followed by fermentation to obtain a secondary fermentation strain; A third fermentation step of mixing the second fermented wine and bamboo shoots and then fermenting to obtain a third fermented wine; Primary fermentation step of obtaining bamboo charcoal in the first fermented liquor by placing the bamboo charcoal in the third fermented liquor for a long time at low temperature; And, it provides a method for producing bamboo yakju immersed in the primary aged wine and the process of producing bamboo yakju by long-term aging at low temperature. According to the present invention, the extract, bamboo shoots and bamboo charcoal of the herbal medicines are added to fermentation and ripening bamboo yakju contains the active ingredient of bamboo and significantly removes the flavor of yeast, and the content of ethanol is higher than that of the conventional fermented wine. In addition, when aged in Daelong can be produced bamboo yakju that does not deteriorate for a long time without any special processing. In addition, the bamboo medicine of the present invention is manufactured using only natural ingredients, and includes the extract of the herbal ingredients and the active ingredient of bamboo, so as to increase the preference of consumers as a health wine.

Description

Process for Preparing Rice Wine Containing Bamboo Components}

The present invention relates to a method for producing bamboo yakju. More specifically, in the present invention, alcohol can be extracted by aging for a long time at low temperature while putting it in a container containing alcohol which is fermented and aged using various herbal extracts, bamboo shoots, and bamboo charcoal to extract the components of bamboo. It is about penetrating into the method of producing bamboo yakju by natural ripening.

Alcohol has been made and developed along with human civilization, and is divided into several categories according to its manufacturing method and materials. In particular, since Korea has developed the fermentation and fermenting technology of food from whale, almost all of them are manufactured using traditional liquor. Conventional traditional liquor was classified into brew, distilled liquor, mixed liquor and mixed liquor according to the manufacturing method, and divided into pure grain liquor and medicinal flavored liquor liquor according to the materials used. Among them, pure grain wine is divided into Danyangju, Leeyangju and Samyangju according to the manufacturing process, and is divided into general and fast-growing liquors depending on the ripening period. Since these traditional liquors are produced in small quantities by domestic manufacturing methods according to each province, they are losing their place in large quantities of cheaply produced alcoholic beverages such as shochu and beer or expensive foreign imported liquors. Of course, there are some that are popularly spread like makgeolli and Dongdongju, but the traditional flavor of the traditional liquor is being lost.

However, in recent years, consumers looking for alcoholic beverages along with the improvement of living standards have been inclined to enjoy alcoholic beverages with unique taste and aroma and special functionalities. The development of alcohol that can be expected medicinal function is urgently needed, and among the traditional liquor, medicinal fragrance liquor is particularly well received. Since these are liquor made by adding medicinal plants or flavoring materials to the liquor making material, the liquor produced contains pharmacological action or unique flavor. Among these, generally widely known are organza wine, head wine, lotus wine, munbaeju and the like.

The traditional traditional liquor is divided into traditional distilled liquor and traditional fermented liquor according to the manufacturing method.In particular, traditional fermented liquor has unique taste and aroma and unique functionalities depending on the ingredients added. Because it is manufactured, it has a taste and aroma of yeast and is neglected by consumers who are not familiar with it.In the nature of traditional fermentation, the longer the maturation time, the deeper taste, but the unsealed liquor can be easily changed. Due to this high expiration date is short. In order to overcome this disadvantage, the traditional fermented liquor is processed, but this results in the loss of the unique flavor of each traditional fermented liquor. In addition, traditional fermented wine has a lower palatability due to the lower content of ethanol than distilled wine and chemical wine, and recently produced traditional fermented wine has a difference in degree. However, in the manufacturing method, a chemical substance such as bodangwon is added or even various chemical wines are used. In some cases, the traditional fermented liquor would be colorless. Moreover, in recent years, as people consider more health, they have found a method of manufacturing the improved traditional fermented liquor which can solve the above disadvantages and are manufactured using only natural materials.

Based on this necessity, the present inventors paid attention to bamboo. Bamboo is a preferred plant in Far East Asia because of its ecological characteristics. In particular, bamboo has been greatly loved since ancient times not only for its morphological characteristics but also for its functionality. For example, 34 kinds of prescriptions using bamboo have been recorded in the herbaceous cortex, and in the New Nongbyeon Herbal Cultivation and Dongbobogam, the remedy and the tumor, fever, insecticide, vomiting, It is said to be effective in swelling, expectoration, stroke, diabetes, high blood pressure, nervous breakdown, pregnancy anemia, pediatric infectious diseases, epilepsy, insomnia, excessive drinking, fatigue, and eye pain. (下 죽) In Mokbu honcho, `` kill '' is a thin piece of thin skin made of bamboo, which has the effect of calming, fever, and hemostasis. It is effective in heavy wind, stroke, tetanus and postpartum fever. Bamboo bamboo is a yellow-white film in bamboo nodes, sweet and tasteless. Overpowers the poison and fever of However, the pharmacological effects of bamboo are numerous, including bamboo charcoal made of bamboo and bamboo salt baked with sun salt in bamboo.However, the odor and taste are preferred to the general public when these ingredients are used as extracts. Because of this, the excellent active ingredient of bamboo is not effectively utilized, and the functionality of bamboo is hardly recognized by the general public due to its morphological characteristics, and its use is almost dependent on the morphological characteristics of bamboo.

Efforts have been made to ameliorate the above-mentioned disadvantages of traditionalism by utilizing the physical and chemical properties of bamboo described above. Korean Patent No. 96421 describes the use of bamboo as a packaging container while using Daerong as a ripening container for traditionalism. Liquor packaging method ”is disclosed. Here, it provides a natural refining method where alcohol is soaked through the fiber tissue of bamboo nodes by dipping the airtight with the top and bottom sealed, and it is disclosed that the active ingredient of bamboo is infiltrated during the storage of alcohol. In order to produce bamboo salt, it is possible to extract only at high temperature, and thus, it is possible to extract the active ingredient of bamboo simply by the action of ethanol in alcohol. However, since it is indisputable that the method of using dailong provides great advantages for storage and distribution as well as the maturation of alcohol, efforts have been made to develop improved traditional fermented liquor by using the dailong effectively.

Therefore, the present inventors remove the unique flavor of yeast by adding the extract of the herbal ingredient, significantly lowers the possibility of alteration of liquor, and retains a higher ethanol content than the conventional fermented liquor, and natural ingredients to effectively extract the active ingredient of bamboo As a result of the intensive efforts to establish an improved traditional fermented liquor using bay, it is manufactured using only natural ingredients, and the fermented and matured bamboo yakju is effective with bamboo extract, bamboo shoot, bamboo charcoal and dalong It contains ingredients and significantly removes the flavor of yeast, not only has a higher content of ethanol than conventional fermented liquor, but when it is aged in Daelong, it is confirmed that it does not deteriorate for a long time without any further processing, thereby completing the present invention.

After all, the main object of the present invention is to provide a method for producing bamboo medicinal herbs fermented with extracts and bamboo shoots of herbal ingredients, and matured with bamboo charcoal and ronglong.

Bamboo manufacturing method of the present invention, the step of extracting the extract from the mixed material; Saccharifying the soybean rice with malt to obtain a saccharified soybean rice; A first fermentation step of fermenting saccharified gourd rice to obtain base liquor; A secondary fermentation step of mixing the base liquor and the extract, followed by fermentation to obtain a secondary fermentation strain; A third fermentation step of mixing the second fermented wine and bamboo shoots and then fermenting to obtain a third fermented wine; Primary fermentation step of obtaining bamboo charcoal in the first fermented liquor by placing the bamboo charcoal in the third fermented liquor for a long time at low temperature; And, immersed in the primary aged wine and long-term aging at low temperature to include a process for producing bamboo yakju.

In the present invention, in order to prepare a liquor having a high content of ethanol without adding bodangwon or processed fermented liquor during the fermentation process, glycosylated gourd rice by saccharifying the gourd rice by three fermentation processes, two ripening processes and malt The process of obtaining is included. In addition, the fermentation process, by selecting the amount and mixing ratio of the soybean rice, fermented strains, malt and the like used, and optimized fermentation conditions such as fermentation temperature and fermentation time. In particular, the fermented strains essential for the fermentation process use the yeast obtained by the conventional method or the improved method, and the usable yeast can be used as soup, internal vision soup, mung bean soup, oriental soup, rice wine, USA, white soup, mother country, new soup, Ewha, Immigration, Cotton, Hongguk and Hyangguk are preferred, and the United States, the Chinese, or the Oriental, and most preferably the Asian. In addition, in order to increase the efficiency of the fermentation process carried out three times, the fermentation process was performed in combination with the conventional fermentation conditions and low-temperature long-term fermentation conditions.

On the other hand, the extract mixed in the secondary fermentation process is added to the base wine to remove the flavor of yeast and extract the active ingredient of bamboo easily, and the biggest purpose of adding bamboo shoots in the third fermentation process is bamboo By obtaining a component similar to the active ingredient, the bamboo medicine liquor of the present invention is to be adapted to the active ingredients of bamboo in preparation for the second ripening in the last process, Daerong, and for other purposes, among the extract components contained in the electric secondary fermented wine, In order to remove the ingredients that do not blend with alcohol in advance, it is to absorb and remove the components of the extract that are not compatible with alcohol in bamboo shoots. In addition, the purpose of adding bamboo charcoal in the primary aging process is to remove insoluble extract particles contained in the tertiary fermentation liquor by using charcoal, and the charcoal used in this case is bamboo charcoal in preparation for the second aging process. Used. After the second ripening, Daelong is full of the second ripening wine, which was named 'bamboo medicine wine', and the bamboo medicine wine of the present invention was carried out by performing its physical and chemical properties test, sensory test and preservation test. It has been found that in all respects the liquor packaged by the method disclosed in Korean Patent No. 96421.

Hereinafter, by dividing the method of manufacturing bamboo yakju of the present invention by process to explain in more detail.

First step : obtaining the extract

After pretreatment of the mixed material, the mixture is warmed and heated to obtain an extract: wherein the mixed material has a weight ratio of 4-5% (w / w) of Cheongung, Kowloon, Magi, Umber, Ogapi, Usil, A mixture of Schisandra chinensis, Astragalus, Goji berry, Longan meat, 칡 and peach, and 8 to 10% (w / w) of Angelica, Ginger, Jujube, Deodeok and Tobong Beeswax, respectively. After washing the electric mixed material and removing foreign substances such as shells and faucet, it is pre-treated by grinding to a size of about 100 mesh. The pretreated mixture and the extraction solvent are mixed and warmed to obtain an extract, which is then heated and concentrated to obtain an extract. At this time, a conventional extraction solvent such as water and an organic solvent may be used as the extraction solvent, but in the present invention, in order to maximize the extraction efficiency, the following two extraction steps are performed and different extraction is performed according to each extraction order. Solvent was used: (1) The primary extraction was performed by mixing the pretreated mixture with water maintained at a temperature of 40 to 60 ° C. of about 3 to 5 times the weight ratio of the mixture and then warming for 1 to 3 hours. Obtain the object. Thereafter, the primary extract is obtained by first heating at 100 ° C. for 1 to 3 hours until the volume of the liquid component of the primary extract is about 50%. The obtained primary extract was cooled to 25 ° C. or lower and filtered using a sieve of 50 to 80 mesh, and then the primary extract was stored separately. At this time, the extraction solvent is water; ⑵ 2nd extraction, after mixing the remaining solid components of the filtered primary solution with 70% (v / v) ethanol solution maintained at a temperature of 30 to 50 ℃ of about 9 to 11 times the weight ratio of mixed materials, 1 to 3 It is allowed to warm for a time to obtain a secondary extract. Thereafter, the secondary extract is heated secondly in the same manner as the primary heating to obtain a secondary extract, which is cooled and filtered to obtain a secondary extract. At this time, the extraction solvent is 70% (v / v) ethanol aqueous solution; ⑶ The obtained primary and secondary extracts are mixed and centrifuged at about 12,000 to 18,000 rpm for about 10 to 30 minutes to obtain a supernatant final extract. The obtained final extract was concentrated under reduced pressure for 3 to 7 hours at a temperature of 70 to 90 ° C. and a vacuum pressure of 400 to 700 mmHg to obtain an extract having a water content of 30 to 50%.

Second Step : Obtaining Gouda Rice and Primary Fermentation

Raw rice mixed with brown rice, non-glutinous rice, and glutinous rice in a weight ratio of 2: 3: 5 is washed and then steamed to obtain a gourd rice. The malt extract is mixed with the obtained gourd rice and left at 30 to 70 ° C. for 4 to 10 hours to saccharify until the sugar content reaches 10.5 to 11.5% (v / v) to obtain a saccharified gourd rice. 40% of the previously obtained saccharified gourd rice was stored at 3 to 7 ° C., and the remaining 60% was added with Nuruk and water, followed by primary fermentation and filtration to obtain a base liquor. At this time, the malt extract is 30 to 50% of malt based on the weight of the soybean rice extracted with water at 60 to 80 ℃ of about 2 to 3 times the weight of malt for 2 to 4 hours, and then filtered, and the amount of yeast is first fermentation 20 to 30% by weight of the gourd rice and malt mixture used in the preparation. In addition, the amount of water added is 150 to 250% based on the weight of the soybean rice and malt mixture used for the primary fermentation, and the primary fermentation uses conventional fermentation conditions that are fermented at 30 to 40 ° C. for 3 to 7 days, and is filtered. Is carried out using a sieve of 30 to 70 mesh.

Third Process : Secondary Fermentation

After the extract and base liquor are mixed, it is secondary fermentation: The obtained extract and base liquor are mixed in a fermenter, and then 50% of the saccharified soybean rice and yeast stored at 5 to 10 ° C. are added and the second fermentation. To obtain a fermentation product, and the obtained fermentation product is filtered to obtain a secondary fermentation strain. In addition, the type and amount of yeast to be added is based on the amount added to the primary fermentation, the conditions of the secondary fermentation is used under low temperature long-term fermentation conditions to ferment for 20 to 40 days at 10 to 15 ℃. After the secondary fermentation, the method of filtration is also performed in the same manner as used in the primary fermentation.

4th process : 3rd fermentation

Secondary fermented liquor and bamboo shoots are mixed, followed by tertiary fermentation: the second obtained fermented liquor and bamboo shoots are mixed, followed by adding the remainder of the gourd rice and malt mixture stored at 5 to 10 ° C. and the yeast, and tertiary The fermentation product is obtained by fermentation, and the obtained fermentation product is filtered to obtain a tertiary fermentation liquor. At this time, the bamboo shoots to be added are those pulverized on the market to about 300 mesh, the amount added is 20 to 40% in the weight of the secondary fermentation strain. As in the third step, the kind and amount of yeast to be added are based on the amount added to the primary fermentation, and the conditions of the tertiary fermentation use low-temperature long-term fermentation conditions used in the secondary fermentation. After the third fermentation, the method of filtration is also performed in the same manner as used in the first fermentation.

5th process : 1st aging

After the addition of bamboo charcoal to the tertiary fermented liquor, it is first aged at low temperature: after the addition of bamboo charcoal to the tertiary fermented liquor, which is obtained, it is sealed and left for 10 to 15 months at 10 to 20 ° C. for primary fermentation. To obtain the first aged wine. At this time, the bamboo charcoal to be added is used commercially available commercial bamboo charcoal, the amount is added is 5 to 8% by weight of the tertiary fermented wine.

6th process : 2nd aging

Put the Daerong in the first aged wine, and secondary ripening at low temperature: After adding the bamboo Daerong to the first mature wine obtained, and then sealed, it was left for 10 to 20 months at 10 to 20 ℃ to secondary ripening Manufacture bamboo yakju If you put Daerong in the first aged wine, and the second ripening, the first aged wine is soaked into Daerong during the ripening process, and when the second ripening, the second aged wine is filled in Daerong, finally producing bamboo yakju. At this time, the tonglong is the bamboo node of the middle part of the five-year-old king, and each node is used to select the top and bottom of the node is completely sealed. In addition, the amount of daikon to add is 50 to 70% with respect to the weight of primary ripening wine.

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 skilled in the art that the scope of the present invention is not limited to these examples.

Example 1 Obtaining Extract

After washing the materials shown in Table 1 and removing foreign substances such as shells and faucets, the mixed material ground to a size of about 100 mesh is immersed in water, heated and filtered to obtain a primary extract, and the filtered solid. The component was immersed in 70% (v / v) ethanol aqueous solution, heated and filtered to obtain a secondary extract. The obtained primary and secondary extracts were mixed, centrifuged and concentrated under reduced pressure to obtain an extract.

Material of extract material amount material amount material amount Cheongung 0.5 kg Schisandra 0.5 kg Donkey 0.8 kg Kowloon tree 0.5 kg Astragalus 0.5 kg ginger 0.8 kg rowan 0.5 kg Wolfberry 0.5 kg Jujube 0.8 kg Oak 0.5 kg Dragon meat 0.5 kg Deodeok 0.8 kg Ogapi 0.5 kg 칡 0.5 kg Towa Beeswax 0.8 kg Right 0.5 kg Peach 0.5 kg

Example 1-1 : First Extraction

40 kg of water at 50 ° C., which is an extraction solvent, was mixed with 10 kg of the previously obtained mixed material and warmed for 2 hours to obtain a primary extract, until the volume of the liquid component of the primary extract was 50%. , Heated at 100 ° C. for 2 hours to obtain a primary extract. At this time, Tobong beeswax was wrapped in a soft, dense cloth, such as sterilized gauze, and warmed in order to prevent its residue from mixing with the extract. The obtained primary extract was naturally cooled to 25 ° C. or lower, and the resultant was filtered using a 60 mesh sieve, and then divided into a primary extract and a solid component of a liquid component. Then, 23 kg of the filtered primary extract was separately separated at 25 ° C. Stored.

Example 1-2 : Secondary Extraction

100 kg of a 70% (v / v) ethanol aqueous solution of 40 ° C., which is an extraction solvent, was mixed with the solid component of the first extract obtained beforehand, and the mixture was warmed for 2 hours to obtain a secondary extract. The secondary extract was obtained in the same manner as the method used in the primary extraction of Example 1-1, and filtered to obtain 18 kg of the secondary extract of the liquid component.

Example 1-3 : Obtaining Extracts

The primary and secondary extracts, which were stored and obtained, were mixed and centrifuged at 15,000 rpm for 20 minutes to obtain 40 kg of the supernatant as the final extract. The final extract obtained above was concentrated under reduced pressure at a temperature of 80 ° C. and a vacuum pressure of 600 mmHg for 5 hours to obtain 10 kg of an extract having a water content of 40%.

Example 2 Fermentation

First, optimize the composition ratio of raw rice, fermented strains, fermentation conditions, etc. to obtain the maximum frequency through fermentation, and conditions of the process of saccharification by adding malt to the selected soybean rice so as not to add a separate source of sugar Was optimized. Thereafter, the content of ethanol was increased through three fermentation processes. At this time, the primary fermentation is a mixture of saccharified gourd rice, fermented strains and water to ferment at room temperature to obtain a base liquor, and the secondary fermentation is a low temperature by mixing the extract, saccharified gourd rice, base liquor and fermented strains obtained in Example 1 The long-term fermentation at 2 weeks to obtain a secondary fermentation strain, the third fermentation was mixed with bamboo shoots, glycated soybean rice, secondary fermentation strain and fermentation strains to give a long-term fermentation at low temperature to obtain a third fermentation strain.

Example 2-1 : Preparation of Kodu Rice

In order to prepare a gourd rice to obtain the maximum alcohol content through fermentation, the gourd rice was prepared by increasing the following ingredients: ⑴ 100g brown rice (Experimental group 1); 멥 100 g of non-glutinous rice (Experimental Group 2); 100 100g glutinous rice (Experimental group 3); 50 50 g brown rice and 50 g non-glutinous rice (Experimental Group 4); 50 50g brown rice and 50g glutinous rice (Experimental group 5); 50 50g non-glutinous rice and 50g glutinous rice (experimental group 6); And, brown rice 30g, glutinous rice 30g and 40g non-glutinous rice (Experimental group 7). The prepared soybean rice, fermented strain US 50g and water 300g were mixed and sealed, and then fermented at 37 ° C. for 7 days. After 200 ml of the sample was taken from each experimental group after the fermentation was completed, the content of ethanol contained in each sample was measured using a Baume hydrometer (see Table 2).

Determination of Ethanol Content (I) Experimental group One 2 3 4 5 6 7 % Of ethanol (v / v) 4.3 7.2 6.7 7.3 6.4 8.3 8.9

As shown in Table 2, it was found that the efficiency of ethanol fermentation is high when each material is mixed, first, in order to find the mixing ratio of each material having the highest efficiency of ethanol fermentation, first to find the proper ratio of brown rice. To this end, different weight ratios of brown rice and the weight ratio of glutinous rice and non-glutinous rice were prepared in the same manner, to prepare a gourd rice: 10 10g brown rice, 45g glutinous rice and 45g non-glutinous rice (Experimental Group 1); ⑵ 20g brown rice, 40g glutinous rice, and 40g nonglutinous rice (Experimental Group 2); 30 30g brown rice, 35g glutinous rice, and 35g nonglutinous rice (Experimental Group 3); 40 40g brown rice, 30g glutinous rice, and 30g nonglutinous rice (experimental group 4); 50 g of brown rice, 25 g of glutinous rice, and 25 g of non-glutinous rice (Experimental group 5); 60 60g brown rice, 20g glutinous rice and 20g nonglutinous rice (Experimental group 6). Fermented rice was prepared using the method described above, and the content of ethanol contained in the fermentation result was measured (see Table 3).

Determination of Ethanol Content (Ⅱ) Experimental group One 2 3 4 5 6 % Of ethanol (v / v) 7.2 8.4 7.8 7.3 6.8 5.9

As shown in Table 3, brown rice was found to have the highest fermentation efficiency when the weight ratio was 20% (w / w). Next, in order to find out the ratio of glutinous rice, the weight ratio of brown rice was fixed to 20% (w / w) and the gourd rice was prepared by varying the weight ratio of glutinous rice as follows: ⑴ 10g glutinous rice and 70g non-glutinous rice (Experimental Group 1); 20 20g glutinous rice and 60g nonglutinous rice (Experimental Group 2); 30 30g glutinous rice and 50g nonglutinous rice (Experimental group 3); 40 40g glutinous rice and 40g nonglutinous rice (experimental group 4); 50 50g glutinous rice and 30g nonglutinous rice (Experimental group 5); And, 60 g of glutinous rice and 20 g of non-glutinous rice (experimental group 6). The prepared soybean rice was fermented using the aforementioned method and the content of ethanol contained in the fermentation result was measured (see Table 4).

Determination of Ethanol Content (Ⅲ) Experimental group One 2 3 4 5 6 % Of ethanol (v / v) 8.4 8.9 9.1 8.4 8.0 7.5

As shown in Table 4, the glutinous rice was found to have the highest fermentation efficiency when the weight ratio was 30% (w / w) relative to the material. Accordingly, it was found that the sum of the above results can maximize the efficiency of fermented rice cooked as a mixed material of 2: 3: 5 mixing ratio of brown rice, glutinous rice and non-glutinous rice.

Example 2-2 : determination of the amount of malt added

In the present invention, in order to provide a healthy liquor prepared using only natural ingredients, the fermentation is performed without adding a separate raw sugar source necessary for fermentation. Therefore, in order to obtain an effect similar to the addition of the bar sugar source to increase the efficiency of fermentation, the process of saccharifying the soybean rice with malt, which is a natural material, was adopted.

First, the fermentation efficiencies of gourd rice and saponified malt were compared. The process of saccharifying gourd rice with malt is as follows: steamed rice was prepared by adding a mixture of 20 g brown rice, 30 g glutinous rice and 50 g non-glutinous rice; ⑵ 20 g of dried malt mixed with 100 g of water at 70 ° C., then left at 70 ° C. for 3 hours and filtered to obtain malt extract; 고 The soybean rice prepared above and the malt obtained were mixed, and left to stand at 50 ° C. for 7 hours to be saccharified.

According to the method used in Example 2-1, the obtained saccharified soybean rice and soybean rice were fermented by adding US and water. However, the amount of water added to saccharified gourd rice is 200 g. After 200 ml of the sample was taken from each experimental group after the fermentation was completed, the content of ethanol contained in each sample was measured by using a Baume hydrometer (see Table 5).

Determination of Ethanol Content (Ⅳ) Experimental group Mixture of Kodu Rice and Malt Godu rice % Of ethanol (v / v) 10.3 9.1

As shown in Table 5, since the ethanol content of the fermentation using the gourd rice glycosylated with malt was high, the purpose of this study was to find out the amount of malt optimized for the highest ethanol content. First, the mixed material containing 20 g of brown rice, 30 g of glutinous rice and 50 g of non-glutinous rice is increased to obtain a gourd rice. After mixing, the mixture was left at 70 ° C. for 3 hours and filtered to obtain each malt extract. Each malt extract was mixed with the obtained soybean rice, and left at 50 ° C for 7 hours to saccharify. After extracting 1 ml of the liquid component from the electrolysed gourd rice as a sample, the sugar content contained in the sample was measured by the phenol-sulfuric acid method (see Dubois, M. et al., Coloric Method for Determination of Sugars and Related Substances, Anal.Chem) , 28: 350 to 356, 1956). 1 ml of 5% phenol was added to 1 ml of a sample diluted 1,000-fold, and 5 ml of 100% sulfuric acid was added thereto, and colorimetrically measured at 490 nm with a spectrophotometer (Shimatsu UV-1601) using glucose as a reference material. (See Table 6).

Determination of sugar content Quantity of malt (g) 10 20 30 40 50 60 70 % Of sugar (v / v) 7.1 8.5 10.2 11.3 11.2 11.4 11.1

In addition, each of the mixture of electrolysed gourd rice and malt was fermented to determine the content of ethanol contained therein (Table 7).

Determination of Ethanol Content (Ⅴ) Quantity of malt (g) 10 20 30 40 50 60 70 % Of ethanol (v / v) 9.7 10.3 11.0 11.9 12.0 11.9 12.1

Comparing the results of Table 6 and the results of Table 7, it can be seen that as the amount of malt increases, saccharification content and ethanol content increase, and the amount of malt optimized for 100g of soybean rice is 40g.

Example 2-3 : Selection of Fermented Strains and Determination of Addition Amount

In Example 2-1 and 2-2 described above, the amount of gourd rice and the malt added to maximize fermentation efficiency was determined, and strains were selected to maximize the fermentation efficiency of the material described above. In the present invention using only natural materials, Nuruk was used as the fermentation strain. The yeast may be obtained by conventional or improved methods, such as soup, internal vision soup, mung bean soup, oriental soup soup, rice wine, the United States, white soup, mother country, new soup, petrochemical soup, immigration, cotton soup, red pepper soup or hyangguk soup. After fermentation, the ethanol content in the fermentation product was measured.

First, the gourd rice was prepared according to the above-described method, and the malt extract was added to saccharification. Thus, 50 g of each yeast and 300 g of water were added and sealed, and then fermented by preserving at 37 ° C. for 7 days, and the content of ethanol contained in the fermentation product after fermentation was measured (see Table 8).

Determination of Ethanol Content (Ⅵ) Type of yeast soup Internal Vision Mung bean soup Eastern country Country United States of America White rice % Of ethanol (v / v) 8.2 8.8 8.6 11.5 9.2 9.9 9.0

Type of yeast motherland New country Ewha Country Entrance State Red yeast rice Fragrance soup % Of ethanol (v / v) 8.9 9.2 11.8 8.5 8.7 8.1 8.6

As shown in Table 8, the United States and Ewha, which made rice as a raw material, exhibited the highest fermentation efficiency.However, the manufacturing method of the present invention is fermented by adding fermented secondary and bamboo shoots which are fermented by the addition of the obtained extract. Since tea fermentation was included, 100 g of extract was added to 240 g of the above-mentioned saccharified gourd rice, and the ethanol content was measured (see Table 9).

Determination of Ethanol Content Type of yeast soup Internal Vision Mung bean soup Eastern country Country United States of America White rice % Of ethanol (v / v) 8.2 9.0 8.4 12.5 8.9 11.4 8.8

Type of yeast motherland New country Ewha Country Entrance State Red yeast rice Fragrance soup % Of ethanol (v / v) 8.5 8.8 11.3 8.7 8.4 8.3 8.2

As shown in Table 9, when the extract was added, the oriental soybeans with the various herbal ingredients showed the highest fermentation efficiency.

In addition, 100 g of bamboo shoots were added and fermented, and then the ethanol content was measured (see Table 10).

Determination of Ethanol Content Type of yeast soup Internal Vision Mung bean soup Eastern country Country United States of America White rice % Of ethanol (v / v) 8.6 8.7 8.8 12.0 8.6 11.7 8.7

Type of yeast motherland New country Ewha Country Entrance State Red yeast rice Fragrance soup % Of ethanol (v / v) 8.3 8.5 11.8 8.9 9.0 8.4 8.8

Combining the results in Tables 8, 9 and 10, it can be concluded that fermentation using Asian countries is appropriate.

In order to optimize the amount of oriental soybeans obtained, the amount of oriental soybeans added to 240g of saccharified gourd rice was 10g, 20g, 30g, 40g, 50g, 60g and 70g, fermented, and then fermented with an extract or bamboo shoot. An optimized amount of addition was to be obtained (see Table 11).

Determination of Ethanol Content Amount of Oriental Sovereignty (g) 10 20 30 40 50 60 70 % Of ethanol (v / v) 9.4 9.6 10.0 10.6 11.5 12.1 11.4 Ethanol content% (v / v) (add 100 g of extract) 9.7 10.3 11.0 11.8 12.5 13.1 12.6 Ethanol content% (v / v) (add 100 g of bamboo shoots) 9.6 9.8 10.3 11.1 12.0 12.6 11.9

As shown in Table 11, it can be seen that the most effective amount of oriental rice flour fermenting 240g of saccharified gourd rice is 60g.

Example 2-4 : Determination of Fermentation Conditions

In order to find the optimum conditions for fermenting 60 g of Oriental sake in 240 g of the obtained saccharified gourd rice, the weight of fermented water, fermentation temperature and fermentation time were varied, and the content of ethanol was measured.

First, the weight of water is added to the mixture of the soybean rice, malt, and oriental soup in 100g, 200g, 300g, 400g, 500g, 600g and 700g, and then sealed and fermented at 37 ° C. for 7 days and the ethanol contained in the fermentation product. The amount of was measured (see Table 12).

Determination of Ethanol Content Amount of water (g) 100 200 300 400 500 600 700 % Of ethanol (v / v) 12.4 12.3 12.1 12.0 12.1 11.9 11.4

As shown in Table 12, if the amount of water is too small, since the yield of fermentation products with similar ethanol content decreases, it is preferable to add 500 g of water when comparing the content of ethanol with the yield of fermentation products. Could know.

Next, in order to find out the optimum fermentation temperature, 500 g of water was added to the mixture of the above-mentioned soybean rice, malt and oriental rice wine, and the temperature conditions were 10 ° C, 20 ° C, 30 ° C, 40 ° C, 50 ° C, 60 ° C and After fermentation at 70 ° C. for 7 days, the content of ethanol contained was measured (see Table 13).

Determination of Ethanol Content (VII) Temperature (℃) 10 20 30 40 50 60 70 % Of ethanol (v / v) 9.4 10.3 11.8 12.0 11.1 9.9 6.4

As shown in Table 13, it can be seen that the optimum fermentation conditions are maintained at 30 ℃ to 40 ℃, in order to measure a more detailed temperature, 31 ℃, 33 ℃, 35 ℃, 37 ℃, 39 ℃, 41 ℃, After fermentation at the conditions of 43 ° C., 45 ° C., 47 ° C. and 49 ° C., the content of ethanol was measured (see Table 14).

Determination of Ethanol Content (XII) Fermentation temperature (℃) 31 33 35 37 39 41 43 45 47 49 % Of ethanol (v / v) 11.8 11.9 11.9 12.1 12.1 12.0 11.9 11.6 11.3 11.1

As shown in Table 14, it was found that the optimum fermentation conditions are maintained at 37 to 41 ℃.

Finally, in order to optimize the fermentation time, after fermentation for 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days or 10 days, the content of ethanol was measured ( See Table 15).

Determination of Ethanol Content (ⅩⅢ) Fermentation time (days) One 2 3 4 5 6 7 8 9 10 % Of ethanol (v / v) 5.8 7.7 9.6 11.3 12.0 12.0 12.1 12.1 12.3 12.3

As shown in Table 15, it was found that the fermentation was sufficient for 5 days.

On the other hand, the fermentation product is usually brought to a full aging stage, thereby reducing the headache and burp caused by abnormal fermentation, and the condition of low-temperature long-term fermentation known to improve the aroma of alcohol was also examined.

500 g of water is added to the mixture of the above-mentioned soybean rice, malt and oriental rice wine, and the fermentation time is 5 days, 10 days, 15 days, 20 days, 25 days, 30 days, 35 days and 40 days. The content of ethanol contained was measured (see Table 16).

Determination of Ethanol Content (VII) Fermentation time (days) 5 10 15 20 25 30 35 40 % Of ethanol (v / v) 5.3 7.2 8.9 10.3 11.4 12.0 12.1 12.1

As shown in Table 16, it was found that the fermentation at 15 ℃ 30 days is suitable. In addition, in order to find out a temperature suitable for fermentation based on the fermentation time of 30 days, 500 g of water was added to the mixture of the above-mentioned soybean rice, malt, and oriental sake, and 5 ° C, 7 ° C, 9 ° C, 11 ° C, and 13 ° C. After fermentation at a temperature of 15 ° C., 17 ° C. or 19 ° C., the content of ethanol was measured (see Table 17).

Determination of Ethanol Content (XV) Fermentation temperature (℃) 5 7 9 11 13 15 17 19 % Of ethanol (v / v) 8.5 9.2 10.1 12.0 12.1 12.0 12.1 12.3

The results shown in Table 17 showed that the optimum fermentation conditions are maintained at 11 ℃ or more, but it was found that the fermentation liquor is rancidized by increasing the sour taste at 17 and 19 ℃, the optimum conditions are 11 to 15 ℃ I could see that.

Example 2-5 : Primary Fermentation

By the optimized fermentation conditions found in Examples 2-1 to 2-4 described above, 2 kg of brown rice, 3 kg of glutinous rice, and 5 kg of non-glutinous rice were mixed and cooked well to obtain a steamed rice, and 4 kg of dried malt oil and 70 ° C 10 kg of water was mixed and left at 70 ° C. for 3 hours, followed by filtration to obtain malt extract. The obtained gourd rice and malt extract were mixed well, and left to stand at 50 ° C. for 7 hours to be saccharified to obtain saccharified gourd rice. 10 kg of the obtained saccharified gourd rice were divided into 5 kg and sealed at 5 ° C., and then stored at 5 ° C., and 4 kg of Oriental Sovereignty and 30 kg of water were added to the remaining 14 kg, followed by fermentation at 37 ° C. for 5 days, followed by 50 meshes. Filtration as a sieve of gave a base liquor. The content of ethanol contained in the obtained base wine was 12% (v / v) and the weight of the base wine was 40 kg.

Example 2-6 : secondary fermentation

First, the extract obtained in Example 1 and the base liquor obtained in Example 2-5 were mixed, and 5 kg of saccharified soybean rice and 4 kg of oriental rice wine, which were stored at 5 ° C. in Example 2-5, were added and sealed. After fermentation at 13 ℃ for 30 days to obtain a fermentation product. Thereafter, the fermented product obtained as a 50 mesh sieve was filtered to obtain a 50 kg secondary fermented liquor having an ethanol content of 16.4% (v / v). At this time, it can be seen that the secondary fermented liquor obtained does not include the flavor of oriental rice wine due to the taste and flavor of the extract.

Example 2-7 : tertiary fermentation

First, 15 kg of bamboo shoots were pulverized to a size of 300 mesh, and 5 kg of saccharified gourd rice stored at 5 ° C. in Example 2-5 on the electro-pulverized bamboo shoots, the secondary fermented liquor obtained in Example 2-6, and oriental rice wine 5 kg was added and sealed, and then fermented at 13 ° C. for 30 days to obtain a fermentation product. Thereafter, the fermented product obtained by filtration of 50 mesh sieve was filtered to obtain a 50 kg tertiary fermented liquor having an ethanol content of 18.7% (v / v).

Example 3 Aging

The tertiary fermented liquor, which is obtained, is not harmonized but remains mixed, rather than harmonized with the components of extract and fermented ethanol. To this end, the present invention adopts a two-step aging process.

Four kilograms of sun bamboo charcoal B-601 (bamboo story, Korea), which is a bamboo charcoal for beverage, was added to the third fermented wine, which was obtained, and then sealed. At this time, Sunjuktan B-601 is exchanged every 5 months. The tertiary fermented liquor before fermentation has a black color, but the fermented fermented fermented liquor has a slightly turbid dark red color. It was.

The first aged wine obtained by filtration was filtered to remove bamboo charcoal, and then, 30 kg of Daerong, which was prepared as a middle part of the 5-year-old king, was immersed in the first aged wine. At this time, the base is to use the bottom of the node is completely sealed, the diameter of the base is 6cm and the length is 20cm. After sealing the first matured liquor to which the ronglong was added, it was left to stand at 15 ℃ for 20 months to prepare a second stage bamboo bamboo liquor. If you soak the dailong and ferment the first aged wine, the first matured wine soaks into the upper and lower part of the daerong, filling the inside of the daelong. The secondary aged bamboo yakju had a clear pale red color, and the ethanol content of bamboo yakju was 20.4% (v / v).

Example 4 Physical and Chemical Properties of Bamboo Yakju

Comparison of the sugar and ethanol content, acidity, pH, ash and turbidity of the physical and chemical properties of each sample was compared with the intermediate product obtained in the intermediate process of manufacturing the bamboo medicine of the present invention The sugar content was measured using the method of Example 2-2; Ethanol content was measured using the method of Example 2-2; ⑶ acidity was added to 10 ml of each sample, and then titrated with 0.1 N NaOH standard solution for 30 seconds until no pale pink disappeared, expressed as the volume (mL) of 0.1 N NaOH consumed at this time; ⑷ pH was measured using a Beckman 34 pH meter (U.S.A.); (B) the ash content of each sample was measured by incineration at 550 ° C .; ⑹ Turbidity was expressed by measuring the absorbance at 420 nm of the sample (see Table 18).

Physical and chemical property test Inspection items Footwork Secondary fermented wine Tertiary fermented wine Primary aged wine Bamboo Yakju Sugar content (%, v / v) 7 10 14 11 9 Ethanol Content (%, v / v) 12 16.4 18.7 19.7 20.4 pH 6.8 9.4 8.2 7.8 7.2 Ash content (%) 0.16 0.84 0.62 0.35 0.38 Turbidity (O.D 420nm) 0.12 0.55 0.42 0.21 0.19

As shown in Table 18, the sugar content increases until saccharified gourd rice is provided, but then decreases through the aging process, and slightly decreased through the aging process in ethanol content, but higher ethanol content than commercial fermented grain wine. It contains. In addition, the ash content and turbidity are maximized in the secondary fermented liquor due to the addition of extract, but is rapidly reduced through the third fermentation using bamboo shoots and the first aging process using bamboo charcoal. In particular, in the case of ash is finely increased through the second aging process, which suggests that the active ingredient of the bamboo was included in the second aging process.

Example 5 Comparison of Bamboo Yakju and Cited Invention

For samples taken from the first aged wine and bamboo medicinal wine of the present invention and the sake and the packaged sake before it is packaged by the method disclosed in the Republic of Korea Patent No. 96421 (hereinafter referred to as 'quoted invention'), Compared to the items compared in Example 4, after packaging to prevent the evaporation of the bamboo yakju of the present invention and the cited invention of each of the present invention prepared to check the preservation of one of the objectives of the present invention, stored for 1 year at 10 ℃ And unpacked and compared their respective characteristics (see Table 19).

Comparison of Bamboo Yakju and Cited Invention Inspection items Primary aged wine Bamboo Yakju Bamboo medicine liquor (one year preservation) Cited Invention (Before Packaging) Cited Invention (After Packaging) Cited Invention (1-Year Retention) Sugar content (%, v / v) 11 9 9 10 10 10 Ethanol Content (%, v / v) 19.7 20.4 20.1 16.2 16.2 15.8 pH 7.8 7.2 7.2 6.2 6.0 4.8 Ash content (%) 0.35 0.38 0.40 0.12 0.12 0.13 Turbidity (O.D 420nm) 0.21 0.19 0.20 0.18 0.18 0.20

As shown in Table 19, the sample of the cited invention does not change the ash content after packaging, it can be seen that does not contain the active ingredient of bamboo. On the other hand, when comparing the first aged wine and bamboo yakju of the present invention, the other items are similar to the change of the cited invention, but because the content of ash appears to increase, it was found that the active ingredient of bamboo during the second ripening process Can be.

In addition, the data comparing the liquor preserved for 1 year showed that the bamboo yakju of the present invention preserved for 1 year did not cause rancidity because there is no change in pH, but the liquor of the cited invention preserved for 1 year is rancid and shows a decrease in pH. It was. That is, the bamboo medicine of the present invention can be said to compensate for the disadvantages of fermented wine that is deteriorated with long-term storage.

Example 6 sensory evaluation

According to the A-20 Pointcard method, which is the wine sensory test of Amerine, the tasting bamboo medicine and the liquor disclosed in the cited invention were made with 12 tastes, 4 fragrances, and 4 appearances. As a result of performing the sensory test with 50 people and describing the average value of the test result, it was found that the bamboo medicinal herbs of the present invention had a higher aroma and taste than the cited invention and had a high preference (see Table 20).

Physical and chemical property test Master Appearance (Color) incense flavor Total score Bamboo Yakju 3.7 2.8 9.4 15.9 Cited Invention 3.0 1.4 6.2 10.6

In addition, as a result of testing the aftereffects caused by drinking at 4 hours after drinking, the alcohol of the cited invention was severely rejected due to the taste and aroma of bamboo, but the bamboo medicine of the present invention In comparison, it can be seen that it is excellent in all items (see Table 21).

Sequelae test Bamboo Yakju Cited Invention Inspection items none is average Severe none is average Severe headache 43 7 - 7 37 6 Inner feeling 38 12 - 8 21 21 Abdominal bloating 38 12 - 8 42 - hangover 41 9 - 3 42 5

As described above in detail the specific parts of the present invention, for those of ordinary skill 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 for producing bamboo medicine liquor by the extraction process of the extract, three fermentation processes and two aging processes. According to the present invention, the extract, bamboo shoots and bamboo charcoal of the herbal medicines are added to fermentation and ripening bamboo yakju contains the active ingredient of bamboo and significantly removes the flavor of yeast, and the content of ethanol is higher than that of the conventional fermented wine. In addition, when aged in Daelong can be produced bamboo yakju that does not deteriorate for a long time without any special processing. In addition, the bamboo medicine of the present invention is manufactured using only natural ingredients, and includes the extract of the herbal ingredients and the active ingredient of bamboo, so as to increase the preference of consumers as a health wine.

Claims (2)

Bamboo yakju manufacturing method comprising the following steps: (Iii) 4 to 5% (w / w) weight ratios of uterus, Kowloon, Magi, oak bark, ogapi, woosil, Schisandra chinensis, Astragalus, wolfberry, dragon meat,, and peach, and 8 to 10% respectively w / w) mixture of Angelica, Ginger, Jujube, Deodeok and Tobong Beeswax in 3 to 5 times the weight ratio of the mixture soaked in water at 40 to 60 ℃ for 1 to 3 hours, heated at 100 ℃ for 1 to 3 hours, Filtration with a sieve of 50 to 80 mesh gave a primary extract, and the filtered solid component was immersed in an aqueous 70% (v / v) ethanol solution at 30 to 50 ° C. for 9 to 11 times the weight ratio of the solid component for 1 to 3 hours. After heating at 100 ° C. for 1 to 3 hours and filtering through a sieve of 50 to 80 mesh to obtain a secondary extract, the obtained primary extract and the secondary extract were mixed and centrifuged at 12,000 to 18,000 rpm for 10 to 30 minutes. Separation and concentration under reduced pressure for 3 to 7 hours at a temperature of 70 to 90 ° C. and a vacuum pressure of 400 to 700 mmHg. For example, a process for obtaining an extract having a water content of 30 to 50%; (Ii) Gochujang rice obtained by increasing the amount of brown rice, glutinous rice and non-glutinous rice mixed in a ratio of 2: 3: 5 by weight, and dried malt of 30-50% by weight of soybean rice, 2 to 3 by weight of malt. Process of extracting malt extract obtained by extracting and filtration for 2 to 4 hours with water of 60 to 80 ℃ of about 2 times, and then left for 4 to 10 hours at 30 to 70 ℃ to saccharify the soybean rice to obtain a saccharified soybean rice ; (Iii) a primary fermentation step of mixing saccharified soybean rice, fermented strain and water at a ratio of 14: 4: 30 by weight, followed by fermentation at 30 to 40 ° C. for 3 to 7 days; (Iii) 2 extracts obtained by mixing long-term fermentation with extracts, saccharified gourd rice, base liquor and fermented strains at a weight ratio of 10: 5: 40: 4, followed by long-term fermentation at a low temperature of 10 to 15 ° C for 20 to 40 days. Primary fermentation process; (Iii) secondary fermented wine, bamboo shoots, saponified gourd rice and fermented strains were mixed at a ratio of 10: 3: 1: 1 by weight, and then fermented for 20 to 40 days at a low temperature of 10-15 ° C. for a third fermented wine. Tertiary fermentation process; (Iii) primary fermentation to obtain primary fermented liquor by adding 10-15% (w / w) of bamboo charcoal to the third fermented liquor and long-term aging for 10 to 20 months at low temperature of 10-20 ° C. fair; And, (Iv) secondary fermentation process to prepare bamboo yakju by dipping 50-70% (w / w) of the aging liquor into the first aging liquor and long-term aging for 15 to 25 months at low temperature of 10-20 ℃ . The method of claim 1, Fermented strains added to the primary, secondary and tertiary fermentation process is characterized in that the one selected from the group consisting of the United States, the United States Bamboo Yakju's manufacturing method.