KR100430431B1 - Propolis extract Wine - Google Patents

Abstract

The present invention relates to a method for producing a wine containing a propolis extract, more specifically, alcohol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water) purified by using propolis as a solvent or water or alcohol as a solvent The present invention relates to a method of producing wine containing propolis extract that is beneficial to health by fermenting a mixture of grape juice, which is a raw material of wine, to Extracted Propolis.

The present invention is mixed with high-purity purified ethanol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water Extracted Propolis) as a raw material, pulverized grape juice and alcohol fermentation, vacuum separation, vacuum purification, stabilization, ripening It is a method of producing a wine containing a propolis extract to produce a propolis wine through a process, such as cooling filtration.

Description

Production method of wine containing propolis extract {Propolis extract Wine}

The present invention relates to a method for producing a wine containing a propolis extract, more specifically, alcoholic extract (EEP, Ethanol Extracted) purified by using water or alcohol as a solvent to optimize the propolis biochemical and microbiological Propolis or WEP (Water Extracted Propolis) As a raw material of wine, red grapes are fermented together with the skin or white grapes are peeled with grape juice to produce a healthful wine containing propolis extract It is about.

Propolis Alcoholic is a generic name for alcohol containing 0.01% or more of propolis or 1% or more of alcohol. It is a high-density fat (HDL), a dense fat component called "good cholesterol" in the blood cholesterol. Lard) has the effect of inhibiting the action of Low Density Lard (LDL), a "bad cholesterol" that causes atherosclerosis.

About 20% of the propolis liquor ingested in our body is absorbed by the stomach, the other 80% is absorbed by the small intestine, and only 2-10% of the absorbed propolis liquor is urinated or exhaled through the kidneys or lungs. Exhausted out of the body and over 90% of the ingested propolis liquor is metabolized in the liver at a rapid rate, which is broken down into acetaldehyde by alcohol dehydrogenase (ADH) in the liver. Decomposed acetaldehyde is converted to acetic acid by the action of Aldehyde dehydrogenase (ALDH) and disappears in the liver. During the metabolic process, alcohol is oxidized to produce acetaldehyde and again acetic acid Acetacid) is converted into water and carbon dioxide, and carbon dioxide is released from the lungs into the body by water. Acetaldehyde, an intermediate product of alcohol breakdown in the body, is the cause of hangover. Acetaldehyde cannot be excreted in the body, causing redness, palpitation of the heart, and headache and stomach pain. Quercechin-QUERCETIN relieves acne aldehydes and protects liver tissue cells, relieving hangover pain.

In addition, flavonoids (quercechin-QUERCETIN), the center of chemical components of propolis, play an antioxidant role in preventing the formation of harmful free radicals, which are harmful oxides in the blood. It is effective in removing oral odor, vascular strengthening to expand and strengthen capillaries, and lowering GPT level and protecting liver to protect damaged liver. Propolis drinking prevents various diseases and promotes health. .

Many functional beverages or compositions have been developed and marketed to promote hangover, by promoting alcohol decomposition, adding aspartic acid, or fermenting rice bran and soybeans. Even if the composition has not been proved and the diarrhea effect has been verified, it must be consumed separately before and after drinking, which is cumbersome and wasteful.

In addition, as a method of preparing a liquor containing a propolis, a natural substance that functions as a hangover of the functional drink or composition described above, conventionally, the antioxidant, anti-inflammatory, and antibacterial functions of flavonoids, which are the main components of propolis, Korean Patent Office (KR) Patent Publication (B1) "Method for Producing Alcohol Containing Propolis Extract" of the present applicant, which is a method for producing alcohol containing propolis extract prepared by using antibacterial function and cholesterol lowering function in the body (Notice date 2000.3.15, Registration No. 10-0247125), which are pulverized propolis lumps collected from beehives at low temperature, soaked in coolant and settled to remove impurities. The propolis suspension extracted by aging (homogenization) was centrifuged by centrifugation and separated into supernatant and solids Next, the separated supernatant was filtered at low temperature to completely remove the wax and dried, and then the propolis semi-solid stock solution was added to various liquors to prepare a liquor containing the propolis extract. There was a problem in producing high quality brew of fermentation or ripening conditions that can be optimally combined with the propolis extract by adding with various liquors.

The present invention has been made to solve the above problems, ethanol extract (EEP, Ethanol Extracted Propolis) of the propolis under the most suitable biochemical and microbiological conditions extracted using 70% ethanol as a solvent of propolis A method for producing propolis wine by fermenting red grapes with husks as a raw material using water extracted propolis (WEP) or fermenting, ripening and cooling grape juices without peeling white grapes. Grapes can be easily shared in Ethanol Extracted Propolis (EEP) and Water Extracted Propolis (WEP), and the propolis (flavonoid) component of EEP and WEP is made by using poplar trees as a material of aging tank or storage tank. Were matured with the raw material under the most appropriate biological and biochemical conditions. The tank uses bio-ceramic to provide sufficient air, temperature, and humidity for fermentation or ripening of grains, and the flavonoids (Quercechin-QUERCETIN) act as a way to preserve the freshest, unchanging long-term propolis ingredients. Its purpose is to provide high quality propolis wine that is beneficial to the human body.

1 is a flow chart showing the manufacturing process of red wine containing propolis extract of the present invention

Figure 2 is a flow chart showing the manufacturing process of white wine containing propolis extract of the present invention

Figure 3 is a process chart showing the manufacturing process of red wine containing propolis extract of the present invention

Figure 4 is a process chart showing the manufacturing process of white wine containing propolis extract of the present invention

The configuration of the present invention will be described in detail as follows.

The present invention is to ethanol extract (EEP, Ethanol Extracted Propolis) or water extract (WEP, Water Extracted Propolis) of the propolis as a raw material of wine pulverized red grapes with a peel or white grapes peeled and mixed together as yeast Fermentation, vacuum centrifugation, purification, maturation and cooling to provide a method for producing wine containing propolis extract, alcohol fermentation is bio-ceramic with 70% EEP or WEP by the action of 30% yeast It is carried out in a fermentation tank made and aged in a poplar wood storage tank.

The ethanol extract (EEP) or water soluble extract (WEP) of propolis used in the present invention is the same as that proposed in Korean Patent No. 10-0247125, "Preparation method of liquor containing propolis extract" of the present applicant. Get in the way.

Reference Example 1 Preparation of Ethanol Extract (EEP)

Propolis lumps collected from beehives are ground at low temperature below -4 ℃, soaked in cool water and settled for 30-60 minutes to remove impurities, and the dried solid powder is mixed with 70% ethanol as a solvent to homogenizer at 3000rpm. Homogenize for 30 minutes to extract the propolis suspension, centrifuge the extracted suspension at 5000 rpm for 30 minutes, separate the supernatant and solids, and filter the separated supernatant with filter paper at low temperature to remove wax completely. Dry with a dryer so that the content of polis does not change, and filter it at -20 ℃ --10 ℃ according to the type of liquor, and leave it for 24 hours so that the pure propolis in gel state, which maximizes physiological function, is mixed with alcohol and becomes cloudy. Ethanol Extracted Propolis (EEP) is obtained.

Reference Example 2: Preparation of Water-Soluble Extract (WEP)

Propolis lumps collected from beehives are ground at low temperature below -4 ℃, immersed in cooling water and precipitated for 30-60 minutes to remove impurities, and mixed with dry solid powder with pure water (distilled water) as a solvent to 3000rpm Homogenize at 30 minutes to extract the propolis suspension, centrifuge the extracted suspension at 5000 rpm for 30 minutes, separate the supernatant and solids, and filter the separated supernatant with filter paper at low temperature to completely remove the wax. Dry with a dryer so that the content of polis does not change, and filter it at -20 ℃ --10 ℃ according to the type of liquor, and leave it for 24 hours so that the pure propolis in gel state, which maximizes physiological function, is mixed with alcohol and becomes cloudy. Obtain a water extract of Propolis (WEP).

In the above Reference Example 1 of the present invention, the propolis solid powder was mixed with 70% ethanol as a solvent and homogenized at 3000 rpm for 30 minutes using a homogenizer to extract the propolis suspension at 45%-in propolis. Flavonoids extracted as a process of extracting flavonoids, which account for 55% of the resin, were measured by UV spectrometer (366 nm) to obtain flavonoids (quercetin) within a band range of up to 288 nm-325 nm. Serve

Fermented red grapes with bark or ethanol extracts obtained by the above-mentioned method, ethanol extracted propolis (EEP) or water extracted propolis (WEP), or wine fermented with white grape peeled, Propolis wine is produced through separation, vacuum purification, high temperature heat treatment, aging, and cooling.

According to the present invention, a poplar tree is used as a material of a aging tank or a storage tank, and as a result, the poplar tree contains antibiotics, and most of the bees are known to obtain propolis from the poplar tree, and from the growth point of the poplar tree, Because the propolis collected by bees have a high flavonoid content and high quercechin content, it is highly valuable as a high quality propolis. Therefore, by using these poplar trees as a material, the propolis (flavonoid) component of EEP or WEP is used as a biological material. Microbiology), and biochemically to be shared with other raw materials in the most suitable conditions, especially alcohols with low alcohol can extract the flavonoid component of EEP or WEP by lowering the aging temperature and lengthening the maturation period.

In addition, the use of bio-ceramic in fermentation tanks or jars is corrosive and porous, and is effectively used for separating and filtering various mixtures. In aging, bio-ceramic not only provides the most suitable microbiological conditions when yeast fermentation, but also the long-term preservation of the freshest, fresh and unchanged flavonoids of EEP or WEP. .

Detailed description of the manufacturing method by the fermentation vacuum heating method of red wine in the propolis wine of the present invention will be described in detail with reference to the accompanying drawings.

Propolis wine is a fermentation liquor made by chemical reaction by yeast, crushing grape grains to make juice and fruit come out with peeling red grapes (S10, raw grinding process), and in fermentation tank made of bio-cerabic At a temperature of 40-45 ° C., 30% (by weight) of yeast and 70% (by weight) of ethanol extract (EEP, Ethanol Extracted Propolis) are mixed to perform alcohol fermentation for 8-9 hours by the action of yeast. (S11, alcohol fermentation process). The raw materials fermented in the electrical process were vacuum centrifuged at 5000 rpm for 30 minutes using a vacuum centrifuge to separate wine stock and solid components (shells, seeds and fruits) (S12, vacuum centrifugation process). The separated wine stock was filtered through a vacuum filter in two stages (S13, vacuum purification process), and then stabilized by high temperature heat treatment for 10 minutes at a high temperature of 180-190 ℃ in a heat sterilization tank made of stainless steel (S14). , High temperature heat treatment stabilization process), the red wine stock solution treated in the previous process is aged for 2-3 years at 4-9 ℃ in poplar wood storage tank with 70% EEP (S15, storage tank ripening process), and cooling Cooling by secondary in the filter and bottling (S16, cooling filtration and bottling process).

The reason for using 70% ethanol extract or water-soluble extract as a solvent of propolis in the present invention is that it can shorten the ripening period of grapes, which is a raw material of wine, compared to the solids of propolis itself, and the flavonoid component of propolis is easily Because it is shared.

In the above embodiment, the best separation and mixing is achieved when the vacuum centrifuge is operated at 5000 rpm for 30 minutes.

In addition, by removing the turbid components such as dead yeast, tin crystals, and pigments from the wine stock solution in which the solid components are separated in the above-described manufacturing process, the quality of wine (red wine) is prevented by preventing physical deterioration that may occur in the bottle through high temperature heat treatment. Will be raised further.

In addition, as another embodiment, the method of making a propolis white wine by the fermentation vacuum heating method (FVHM) by separating the peel of the white grape as follows.

After removing the skin of the white grapes and crushed evenly with a grinder (S20, raw material grinding process), and by vacuum centrifugation for 30 minutes at 5000 rpm using a vacuum centrifuge to remove impurities (S21, vacuum centrifugal separation process), Vacuum squeezed juice for 5-10 minutes to prevent pigment from coming out of the vacuum compression tank (S22, vacuum pressing process), and fermentation tank made of bio-cerabic temperature 40-45 ℃ to 45 ℃. Do not exceed 30% (by weight) of yeast and 70% (by weight) of water-soluble extract (WEP, Water Extracted Propolis) by mixing yeast fermentation for 8-9 hours by the action of yeast Remove (S23, alcohol fermentation process). The raw material fermented in the electrical process was stabilized by heat treatment for 10 minutes at a high temperature of 180-190 ° C. in a heat sterilization tank made of stainless steel (S24, high temperature heat treatment stabilization process), and then processed white wine (White Wine). The stock solution is aged in a poplar wooden storage tank with 60% WEP for 3-5 years at a temperature of 4-9 ° C (S25, storage tank ripening process) and bottled by cooling filtration in three stages in a cooling filter (26 , Cooling filtration and bottling process).

The vacuum compression process avoids pigmentation from the grape skin as much as possible, and the wines fermented from the liquor feet should be removed promptly because the yeast residues have sunk.

An embodiment of the present invention is described as follows.

Example 1 Propolis Red Wine Preparation

1.Propolis Ethanol Extract (EEP) Extraction Process

1-1. Propolis Suspension Extraction Process

Propolis lumps collected from beehives are ground at low temperature of -4 ℃, soaked in cooling water and settled for 60 minutes to remove impurities, and mixed with dry solid powder with 70% ethanol as a solvent, homogenizer for 30 minutes at 3000 rpm It is generated to extract the propolis suspension.

1-2. Flavonoid Wax Removal Process

The suspension extracted in step 1-1 is centrifuged at 5000rpm for 30 minutes to separate the supernatant and solids, and the separated supernatant is filtered with filter paper (110mm) at low temperature (0-4 ℃) to remove wax. .

1-3. Propolis Ethanol Extraction Process

Propolis which is dried with a dryer and filtered at -10 ℃ and left for 24 hours so that the propolis content obtained in step 1-2 is mixed with alcohol. Ethanol Extracted Propolis (EEP) is obtained.

2. Propolis Red Wine Manufacturing Process

2-1. Raw material grinding process

Crush the grains of grapes so that the juice comes out of the grinder with the red grape peel

2-2. Alcohol Fermentation Process

In the fermentation tank made of bio-cerabic raw material pulverized in step 2-1, 30% (by weight) yeast and 70% (by weight) ethanol extract (EEP, Ethanol) at a temperature of 40-45 ° C Extracted Propolis is mixed and alcohol fermentation is performed for 8-9 hours by the action of yeast.

2-3.Vacuum Separation Process

The raw material fermented in the above process is vacuum centrifuged at 5000 rpm for 30 minutes using a vacuum centrifuge to separate the wine stock solution and the solid components (shells, seeds and fruits).

2-4. True process preparation process

Solid components were separated but the cloudy wine stock was filtered in two stages through a vacuum filter (filtration rate 90-150kg / m.hr).

2-5.High temperature heat treatment stabilization process

The fermented and refined wine in the previous process is heated in a sterilization tank made of stainless steel at a high temperature of 180-190 ° C for 10 minutes to prevent and stabilize material alteration that may occur in the bottle.

2-6.Storage Tank Maturation Process

The treated red wine stock is aged in a poplar wood storage tank with 70% EEP for 2-3 years at a temperature of 4-9 ° C.

2-7.Cold filtration and bottling process

Propolis red wine with alcohol frequency of 13-18 degrees is completed by bottling the matured red wine by cooling filtration in a secondary filter. In the propolis wax manufacturing process of the present invention, the separated supernatant is made 0-4 ° C. Propolis ethanol extract can be extracted. In addition, in the present invention, the filtration treatment using a vacuum filter is for extracting pure components quickly without destroying the original components.

Example 2. Propolis White Wine Preparation

1.Propolis Ethanol Extract (EEP) Extraction Process

Propolis ethanol extract (EEP) extraction process is the same as in Example 1 described above.

2. Propolis White Wine Manufacturing Process

2-1. Raw Material Maturation Process 2-1. Raw material grinding process

After peeling the white grapes, grind them evenly with a grinder.

2-2 Vacuum Separation Process

The ground material is vacuum centrifuged at 5000 rpm for 30 minutes using a vacuum centrifuge to remove impurities.

2-3. Vacuum crimping process

Squeeze out the juice by vacuum-pressing for 5-10 minutes to prevent pigment from coming out of the vacuum compression tank.

2-4. Alcohol Fermentation Process

Water-soluble water of 30% (by weight) yeast and 70% (by weight) of propolis in a fermentation tank made of bio-cerabic raw materials pulverized and compressed at a temperature of 40-45 ° C so as not to exceed 40 ° C. The extract (WEP, Water Extracted Propolis) is mixed to perform alcohol fermentation for 8-9 hours by the action of yeast and quickly removes the deposits of precipitated yeast.

2-5.High temperature heat treatment stabilization process

The fermented and refined wine in the previous process is heated in a sterilization tank made of stainless steel at a high temperature of 180-190 ° C for 10 minutes to prevent and stabilize physical deterioration that may occur in the bottle.

2-6.Storage Tank Maturation Process

Treated white wine stock is aged in a poplar wood storage tank with 70% WEP for 3-5 years at a temperature of 4-9 ° C.

2-7.Cold filtration and bottling process

Propolis white wine with alcohol frequency of 12-15 degrees is completed by bottling the aged white wine by cooling filtration in a cold filter in the third stage. Unlike the white wine, in the present invention, the second step of filtration of red wine in red wine minimizes the cooling filtration process of red wine ( Secondary cooling filtration) to maximize the prevention of heart disease caused by polyphenols of red wine. In addition, the present invention is a wine containing propolis extract when the above-mentioned process has a propolis content of 5% total flavonoid content The blending ratio of the raw material is determined to be 1% or more, and the content of the propolis may be sufficient as 1% or more.

The propolis wine of the present invention prepared in this way prevents heart disease, which is the original health-promoting function of wine, and lowers the serum cholesterol of antiseptic compound Resveratrol, a component of high-density fat (HDL) in cholesterol in the blood. , And inhibits the action of low-density fat (LDL) to prevent atherosclerosis and the fast breakdown of acetaldehyde produced by drinking alcohol by flavonoids (quercechin) of propolis wines to protect liver tissue cells as well as flavonoids. It plays a role in preventing the production of free radicals, which are harmful substances in the blood, and has the effect of relieving hangovers, antioxidants, and antibacterial effects.Inflammation suppression, immune activation, blood purification, and blood vessel strengthening prevent disease and promote health. It works

Claims (2)

A propolis liquor comprising a propolis extract purified by extracting a mass of propolis from a beehive, Raw material crushing process (S10), which crushes the grapes so that the red grapes are peeled with juice and fruits, and 30% (by weight) of yeast at a temperature of 40-45 ° C in a fermentation tank made of bio-ceramic Alcohol fermentation process (S11) which is mixed with 70% (weight ratio) of ethanol extract (EEP, Ethanol Extracted Propolis) of propolis by the action of yeast for 8-9 hours by the action of yeast. Vacuum centrifugation of the raw material fermented in the above step by vacuum centrifugation at 5000rpm for 30 minutes to separate the wine stock solution and the solid components (S12), the wine stock solution from which the turbid solid components are separated Vacuum purification step of filtering in two stages (S13), high temperature heat treatment stabilization process (S14) to stabilize by high temperature heat treatment for 10 minutes at a high temperature of 180-190 ℃ in a heat sterilization tank made of stainless steel Cooling filtration of red wine liquor with 70% EEP in a popper wood storage tank with a temperature of 4-9 ℃ for 2-3 years (S15). Method of producing a wine containing a propolis extract, characterized in that consisting of and bottling process (S16) A propolis liquor comprising a propolis extract purified by extracting a mass of propolis from a beehive, Raw material crushing step (S20) to remove the skin of white grapes evenly with a grinder, vacuum centrifugation step (S21) to remove impurities by vacuum centrifugation at 5000 rpm for 30 minutes using a vacuum centrifuge, vacuum Vacuum pressing process to squeeze out juice for 5-10 minutes to prevent pigments from coming out of the pressing tank (S22), in the fermentation tank made of bio-ceramic (Bio-Ceramic), the temperature is 40-45 ℃, the temperature exceeds 45 ℃ Do not mix 30% (by weight) yeast and 70% (by weight) water-soluble extract of WEP (Water Extracted Propolis) to perform alcohol fermentation for 8-9 hours by the action of yeast and waste of yeast Alcohol fermentation process to remove (S23). High temperature heat treatment stabilization process (S24) to stabilize the raw material fermented in the electrical process by heat treatment for 10 minutes at a temperature of 180-190 ℃ in a sterilization tank made of stainless steel, white wine (white wine) Aging process (S25), which is aged in a poplar wood storage tank with a 60% WEP for 3-5 years at a temperature of 4-9 ° C. Method for producing a wine containing a propolis extract, characterized in that the bottling step (S26)