KR100368545B1 - Japanese apricot and gineseng brandy and process for preparation thereof - Google Patents

Abstract

The present invention relates to plum ginseng liquor and a method for manufacturing the same, adding plum and ginseng to ethyl alcohol, leaching at a temperature of 10 to 30 ° C. for 30 to 90 days, then clarifying and filtering or adding only plum. Ginseng round or ginseng extract was added to the leached liquor, followed by aging, clarification, and filtration, or the leach solution was aged, clarified and filtered. By producing a unique flavor component of plum and ginseng is produced, and the sour taste of plum and the bitter taste of ginseng is in harmony, there is an excellent effect of providing a method of producing plum ginseng wine with anti-oxidation, anti-aging and hangover.

Description

Japanese apricot and gineseng brandy and process for preparation etc

The present invention relates to plum ginseng liquor and a method for producing the same, the plum, ginseng round or ginseng extract is added to the leaching, aging, clarification, filtration, low temperature freezing, additives and bottled to produce a plum, ginseng liquor enhanced taste, flavor and functionality It is about how to.

Plum is a weakly alkaline food containing a large amount of organic acids and vitamins. The organic acid of plum is citric acid, malic acid, tartaric acid, succinic acid, etc. It contains minerals such as calcium, phosphorus and potassium, and nutrients such as carotene which are beneficial to the human body, making the blood of the body weakly alkaline. In addition, it has acidity by the above organic acid, and it is known to be a health food with strong antibacterial effect, anti-blood effect, tonic effect, and fatigue recovery by increasing gastric juice secretion to strengthen gastrointestinal tract and alcohol detoxification. As is well known, hepatoprotective effect, diabetic improvement effect, cancer cell proliferation inhibitory effect, high blood pressure effect, antistress action, anti-aging and hangover relieve effects such as drinking has a number of pharmacological effects.

On the other hand, apples are rich in vitamins, minerals and organic acids to have fatigue recovery, formal effects, hypertension prevention and strengthening of blood vessels, and in particular, green apple extract used in the present invention has an antioxidant action, bad breath inhibitory effect, and periodontal suppression effect. .

The present inventors achieved the present invention by preparing plum ginseng wine by adding plum and ginseng in view of the above point.

Therefore, an object of the present invention is to provide a method for preparing plum ginseng wine.

Another object of the present invention to provide a plum ginseng wine blended with the unique aroma and taste of plum and ginseng prepared by the above method.

In order to achieve the above object, the present invention adds a raw plum and ginseng root to 30 to 50% ethyl alcohol solution, and leaches the leaching solution for at least 2 months at a temperature of 10 to 30 ° C. and then matures the leaching solution for at least 2 months. 50 ~ 1000ppm of pectinase was clarified in the leached liquor according to the condition of the leached liquor and treated by gelatin after PVPP or tannin treatment to precipitate and separate the phenolic compound. After 3 days or more, it was filtered and added with sugar and organic acid and green apple extract and injected into the bottle to make a product, or the ginseng round was injected into the bottle with plum ginseng to produce a product. On the other hand, the addition of ginseng root or ginseng extract was achieved by adding plum to leached by adding plum to ethyl alcohol and then adding the raw plum to the separated liquid or injecting it into the bottle before adding it to the stage before the production of plum ginseng wine.

Hereinafter, the configuration of the present invention will be described.

1 is a process chart of plum ginseng wine production according to a preferred embodiment of the present invention.

In the present invention, raw plum and ginseng roots are selected and washed in 30 to 50% (v / v) ethyl alcohol solution, respectively, added at 10 to 40% (w / v) and 0.1 to 10% (w / v). step; Dipping and leaching the ethyl alcohol added with the plum and ginseng for 30 to 90 days at a temperature ranging from 10 to 30 ° C .; Separating raw plum and ginseng from the leachate; Aging the leaching solution from which the raw plum and ginseng are separated for at least two months; Clarifying by adding 50-1000 ppm of pectinase to the aged leaching solution at room temperature; Precipitating and removing the phenolic compound by adding 200 ~ 1000ppm PVPP to the clarified liquid of the step; Removing turbidity generated when cooling by treating 50 to 1000 ppm of bentonite in the liquid from which the phenolic compound is removed; Centrifuging the liquid of the above step to separate the sediment and filtration; Filtering the liquid of the above step at -10 ° C. or lower for 3 days or more to remove the cooling precipitate; Adding an additive such as sugar, citric acid, lactic acid, acetic acid and green apple extract to the liquid of the step; And putting ginseng round into the liquid of the above step and bottling it into a product.

Ginseng used in the above step may be used ginseng, red ginseng, dried ginseng, raw ginseng or ginseng extract and may use a hot water extract or alcohol extract of ginseng.

In the above step, the addition of ginseng or ginseng extract was added to the ethyl alcohol with plum or leached by adding plum, and then the raw plum was added to the separated liquid or added together with the additives before being bottled and commercialized.

The green apple extract added before bottling and commercialization at this stage may or may not be added according to preference.

In this step, the low temperature freezing process can be omitted, and gelatin was added after adding PVPP or tannin during the process for removing phenolic compounds.

In the step of bottling plum ginseng liquor of the above step to produce the product by injecting only plum ginseng liquor into the bottle, or put the ginseng round into the plum ginseng liquor into the bottle was commercialized. The ginseng round form added during bottling was commercialized by adding ginseng or new ginseng used in the leaching process of the above step.

The ethyl alcohol concentration of the final product in the step of commercialization was diluted to purified water to 4 to 20%.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1: Preparation of the present invention plum ginseng

First step: adding plum and ginseng, leaching and liquid separation

To 30 to 50% (v / v) ethyl alcohol solution, 10 to 40% (w / v) of raw material plum and 0.1 to 10% (w / v) of raw ginseng were added depending on the state of the raw material. The liquid added with the plum and ginseng was leached for 30 to 90 days in the range of 10 to 30 ℃. The alcohol concentration of the leaching solution depends on the amount of raw material used and the concentration of ethyl alcohol, but is 20% (v / v) or more. As the leaching time elapsed, it changed to a turbid brown solution, and the plum and ginseng aromas produced a unique aroma, and the taste and acidity of the bitter ginseng became stronger and the pH lowered. After leaching, the raw plum and ginseng were separated, releached into the same solution, and the releached solution was included in the primary separation solution. After leaching, the plum fruit was discarded and the ginseng was immersed in about 25% ethyl alcohol solution.

Second Step: Aging of the Leachate

In the first step of Example 1, the solution immersed in plum and ginseng was aged for at least two months. After aging, the solution had a soft, coarse flavor when it was leached, and had a mild but mild fragrance of ginseng and plum flavors.

Step 3: Treatment and Filtration of Pectinase

50-1000 ppm of pectinase was added to the solution aged in the second step of Example 1, then stirred uniformly, and allowed to stand at room temperature for 1 hour to 5 days. Over time, the supernatant and sediment are separated and compressed, and the filtrate is mixed with the supernatant.

Step 4: Precipitation Separation and Filtration of Phenolic Compounds

In the third step of Example 1, the solution treated with pectinase (pectinase) was treated with PVPP 200-1000 ppm or by stirring with tannin and gelatin to precipitate a high molecular phenolic compound, separated and filtered to give a strong astringent taste. Remove

5th process: bentonite treatment and filtration

In the fourth step of Example 1, bentonite was treated with 50 to 1000 ppm in order to remove turbidity generated during cooling in the liquid from which the phenolic compound was removed. The filtrate is obtained by centrifuging the bentonite treated solution to remove sediment.

6th step: low temperature freezing and filtration

The filtrate prepared in the fifth step of Example 1 is frozen at least 3 days at -10 ° C or less, and then filtered to prevent turbidity generated after commercialization. This process may be omitted if a low temperature frozen precipitate does not occur after the fifth process of Example 1.

Step 7: Add Additives and Green Apple Extract

The frozen liquid prepared in the sixth step of Example 1 was raised to room temperature and seasoned with 1-6% (w / v) of sugars such as sugar and 0.01-0.2% (w / v) of citric acid. Add 0.005-0.02 %% (w / v). At this time, citric acid may be replaced with lactic acid or vinegar.

8th step: container injection

The liquid prepared in the seventh step of Example 1 is injected into a bottle and commercialized, or put into a ginseng round product.

Example 2: Preparation of the present invention plum ginseng

Preparation of the present invention plum ginseng wine was prepared in the same manner as in Example 1, but after adding only the plum and leaching to separate the liquid and then adding the hot water extract or ethyl alcohol extract of ginseng 0.01 to 5% (v / v) Prepared.

Example 3: Preparation of the present invention plum ginseng wine

Preparation of the present invention plum ginseng wine is prepared in the same manner as in Example 1, but only 10 to 40% (w / v) added to the plum after leaching to separate the liquid ginseng root 0.1 to 10% (w / v) Prepared by adding and aging.

Example 4: Preparation of the present invention plum ginseng

Preparation of the present invention plum ginseng wine was prepared in the same manner as in Example 1, but the ginseng extract% (v / v) was not put together at the time of adding plum and ginseng extract 0.005 ~ 2.5% (v / v) before the commercialization step Was added together with the additive and green apple extract and then bottled to produce.

As described above, the present invention provides a unique flavor component of plum and ginseng by producing plum ginseng by adding plum and ginseng, and the unique taste of harmony of the sour taste of plum and ginseng. It is effective in providing plum ginseng wine which has anti-oxidation and toxic free radicals of human body by oxidizing and extracting harmful active oxygen of human body by ingredient extracted from plum and ginseng. Also, green apple extract is added to plum ginseng wine of the present invention As a result, it has the effect of strengthening blood vessels, antioxidant effect, jigsaw suppression effect and bad breath suppression effect, so it can not only be commercialized as Korean special product that can cope with imported liquor, but also contribute to income increase of plum and ginseng farmers. .

Claims (6)

(a) adding 10-40% (w / v) of raw materials and 0.1-10% (w / v) of raw ginseng to an ethyl alcohol solution; (b) immersing and leaching the liquid of step (a) at a temperature in the range of 10 to 30 ° C. for 30 to 90 days; (c) separating raw plum and ginseng from the leachate of step (b); (d) aging the leaching liquid from the raw material and ginseng of step (c) for at least two months; (e) clarifying the aged leaching solution of step (d) by adding 50-1000 ppm of pectinase at room temperature; (f) 200 to 1000 ppm of PVPP is added to the clarified liquid of step (e), or tannin is added and gelatin is added to precipitate and remove the phenolic compound; (g) removing turbidity generated when cooling by treating 50 to 1000 ppm of bentonite in a liquid from which the phenolic compound of step (f) is removed; (h) centrifuging the liquid of step (g) to separate sediment and filter; (i) freezing the solution of step (h) at -10 ° C. for at least 3 days and then filtering to remove the cooling precipitate; (j) adding sugar, citric acid, lactic acid and acetic acid to the liquid of step (i); (k) Plum ginseng liquor manufacturing method comprising the step of bottling the liquid of the step (j). The method according to claim 1, wherein the addition of ginseng as a raw material in the step (a) is added after the leaching by adding plum to the ethyl alcohol and after the liquid separation step, or after clarification and filtration of the aged plum leach solution into the bottle Plum ginseng wine manufacturing method characterized in that it is added before commercialization. The method of claim 1 or 2, wherein the raw ginseng is a method of producing plum ginseng wine, characterized in that using either ginseng round or ginseng extract. The method of claim 1, wherein the bottling of plum ginseng wine in step (k) is commercialized by injecting into the bottle any one of ginseng used in the ginseng wine manufacturing process or new ginseng round. Plum ginseng liquor manufacturing method characterized in that the addition of green apple extract to plum ginseng. Plum ginseng liquor prepared by the method of any one of claims 1 to 5, characterized in that the alcohol content is 4 to 20%.