KR100430433B1 - Propolis Extract Refined Rice Wine - Google Patents

Abstract

The present invention relates to a method for producing sake containing propolis extract, more specifically, alcoholic 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 for producing sake containing fermented propolis extracts by fermenting a mixed solution of glutinous rice powder and spicy rice powder as a raw material of sake liquor in Extracted Propolis.

The present invention is mixed and matured by mixing glutinous rice flour and spicy rice flour as raw materials in high purity purified ethanol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water Extracted Propolis), homogenizing, centrifugation, distillation After the process of filtration, ripening, etc. is a method of producing a sake containing propolis extract.

Description

Process for Producing Cheongju with Propolis Extract {Propolis Extract Refined Rice Wine}

The present invention relates to a method for producing a sake containing propolis extract, more specifically, alcoholic extracts as food and drinking alcohol purified by using water or alcohol as a solvent in order to optimize propolis biochemically and microbiologically ( Fermentation, distillation, and aging of a mixture of glutinous rice powder and spicy rice powder as raw materials of Cheongju in EEP, Ethanol Extracted Propolis (WEP) or Water Extracted Propolis (WEP) It's about how.

Cheongju is the oldest traditional liquor enjoyed by our ancestors since the Three Kingdoms period, and it is a wine that is clear in color, has a subtle fragrance, and has been fermented again. It is a clearer drink compared to Takju. It contains beneficial enzymes and is known to have anticancer effects.

Propolis Alcoholic is also referred to as a drink containing 0.01% or more of propolis or 1% or more of alcohol and is a high density fat (HDL), a dense fat component called "good cholesterol" in the blood cholesterol. Increasing High Density Lard) and inhibiting the action of Low Density Lard (LDL), a "bad cholesterol" that causes arteriosclerosis.

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. It is excreted from the body and more than 90% of the ingested propolis liquor is metabolized in the liver at a high rate, and the propolis liquor is broken down into acetaldehyde by alcohol dehydrogenase (ADH) in the liver. The decomposed acetaldehyde is converted into 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 acetic acid (Acetacid). ) Into water and carbon dioxide, which is discharged from the lungs and out of the body by the kidneys. Acetaldehyde, which is an intermediate product of alcohol decomposition in the body, is the cause of hangover. Acetaldehyde is not excreted in the body, causing redness of the face, heart palpitations, and headache and stomach pain. Quercechin-QUERCETIN relieves hangover pain by rapidly breaking down acetaldehyde and protecting liver tissue cells.

In addition, flavonoids (quercechin-QUERCETIN), the center of the chemical composition of propolis, act as an antioxidant to prevent the formation of harmful free radicals in the blood. Activation, oral odor removal effect, vascular strengthening effect to expand and strengthen capillaries, and lower GPT level and protect liver damage. have.

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 is cumbersome and wasteful because it should be separately consumed before and after drinking.

In addition, a method of preparing a liquor containing propolis, which is a natural substance that functions to relieve hangover of the above-mentioned functional beverage or composition, has conventionally been used as an antioxidant, anti-salt function, Korean Patent Office (KR) Registered Patent Publication (B1) of the present applicant, which is a method of preparing a liquor containing a propolis extract prepared by using an antibacterial function, an antibiotic function and a cholesterol lowering function in the body, Manufacturing method "(notice date 2000.3.15, registration No. 10-0247125), which are pulverized propolis lumps collected from beehives at low temperature, soaked in cool water to settle, remove impurities, and then add dry solid powder as solvent. Homogenize the mixture and centrifuge the extracted propolis suspension with a centrifuge to separate the supernatant and solids. After separation, the separated supernatant was filtered at low temperature to remove wax, and the dried propolis semi-solid stock solution was added to various liquors to prepare liquor containing propolis extract. There is a problem in producing high quality brewed liquor of fermentation or maturing conditions that can be optimally combined with the propolis extract by adding with various liquors prepared.

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 The present invention relates to a method for preparing propolis sake by fermenting and aging a mixed solution of glutinous rice powder and spicy rice powder as a raw material using water extracted propolis (WEP), as a raw material, compared to the solid content of propolis itself. It can be easily shared with Cheongju raw materials, and the ingredients of aged tanks or storage tanks are used as poplar trees to make the propolis (flavonoid) components of EEP and WEP mature with raw materials under the most appropriate biological and biochemical conditions. By using bio-ceramic, sufficient capacity for fermentation or ripening of cereals By providing temperature and humidity, the propolis components are kept freshest and unchanged for a long time. Through multi-stage fractional distillation by the difference in alcohol concentration and the difference in water concentration, only pure compounds are passed through the cooler It is an object of the present invention to provide a high-quality propolis sake that is beneficial to the human body by the action of flavonoids (quercechin-QUERCETIN) as a method for preparing a liquor containing polis.

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

Figure 2 is a flow chart showing the manufacturing process of propolis extract containing sake of another embodiment of the present invention

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

Figure 4 is a flow chart showing the manufacturing process of propolis extract containing sake of another embodiment of the present invention

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

The present invention fermented and homogenized and centrifuged a mixed solution of glutinous rice flour and spicy rice flour as a raw material in ethanol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water Extracted Propolis) of propolis in a predetermined ratio. After filtration, distillation, storage, and aging to provide a method for producing sake brewed liquor (fermented liquor) containing propolis extract, it is stored and aged in a poplar barrel or bio ceramic jar as a relatively low alcohol content.

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

Reference Example 1: Preparation of Ethanol Extract (EEP)

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 in 70: 1 ethanol as a solvent at a ratio of 1: 2 Homogenize at 3000 rpm for 30 minutes to extract propolis suspension, centrifuge the extracted suspension at 5000 rpm for 30 minutes, separate the supernatant and solids, and separate the separated supernatant into filter paper at low temperature. Filtered to remove wax, dried with a dryer so as not to change the content of the propolis, and filtered at -20 ℃--10 ℃ according to the type of liquor and left for 24 hours to maximize physiological function of pure brown brown propolis ethanol extract ( EEP, Ethanol Extracted Propolis).

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

Propolis lumps collected from beehives are ground at low temperature below -4 ℃, soaked in cooling water and settled for 30-60 minutes to remove impurities, and mixed with dry solid powder in pure water (distilled water) at a ratio of 1: 2 as a solvent. Homogenize with a homogenizer for 30 minutes at 3000 rpm to extract the propolis suspension, and centrifuge the extracted suspension at 5000 rpm for 30 minutes to separate the supernatant and solids, and then separate the separated supernatant with filter paper at low temperature. Purified to remove wax, dried with a dryer to prevent changes in the content of the propolis, filtered at -20 ℃--10 ℃ according to the type of liquor and left to stand for 24 hours to maximize the physiological function of pure propolis alcohol A water-soluble extract (WEP, Water Extracted Propolis) is obtained, which is cloudyly mixed with water.

In the above Reference Example 1 of the present invention, the propolis solid powder was mixed with 70% ethanol as a solvent at a ratio of 1: 2 and homogenized at 3000 rpm for 30 minutes using a homogenizer to extract a propolis suspension. Flavonoids are extracted by flavonoids, which are Resin, which accounts for 45% to 55% of the polys. The flavonoids are measured by UV-Spectrometer (366nm) and are flavonoids within the band range of up to 288nm to 325nm. Obtain (Quercetin).

A mixture of glutinous rice flour and spicy rice flour as a raw material of Cheongju in a high-quality propolis ethanol extract (EEP) or water-soluble extract (WEP) obtained by the above-described method is mixed in a predetermined ratio (2: 1). After fermentation, homogenization, centrifugation, filtration, storage, and ripening, propolis sake is prepared.

According to the present invention, a poplar tree is used as a material of a storage container, and as a result, a poplar tree contains antibiotics, and most bees are known to obtain propolis from a poplar tree. Since the collected propolis has a high flavonoid content, especially the high content of quercechin, which makes it an excellent value for propolis, the propolis (flavonoid) component of EEP or WEP can be used as a biological material (microbiology). In the most suitable biochemical conditions, it can be shared with other raw materials. In particular, alcohols of low alcohol, such as propolis sake, can sufficiently extract flavonoids of EEP or WEP by lowering the aging temperature and lengthening the aging period.

In addition, vacuuming using a vacuum machine is intended to extract pure components quickly without destroying the original components.

Detailed description of the manufacturing method according to the fermentation vacuum method (Fermentation Vacuum Method) of propolis chungju of the present invention in detail as follows.

Propolis Cheongju is a typical clear wine brewed by using grains. It is water extracted from 40% of raw materials and 60% of propolis (WEP) mixed with glutinous rice and spicy rice powder (2: 1 ratio) by weight. Propolis) were aged together at the temperature of 40 ℃ -45 ℃ for 4-5 days in the aging tank made of poplar (S10, mixed raw material aging process), and the aged raw material (A) was heated to 10% in a stainless steel heating tank. Nuruk powder and 15% lotus root (B) were heated together at a temperature of 60 ° C-65 ° C for 3-4 hours (S11, raw material mixing heating step), and 70% of propolis ethanol extract was mixed and mixed in the previous step. (EEP, Ethanol Extracted Propolis) and 30% lotus leaf and pine needles together and vacuum homogenizing at 7000rpm for 15 minutes with vacuum homogenizer (S12, vacuum homogenizing process), then vacuum centrifuge at 5000rpm for 30 minutes Remove impurities by centrifugation (S13, vacuum centrifugation process), aged in a storage tank made of poplar wood for 2 to 3 months at a temperature of 3 ℃-8 ℃ (S14, poplar barrel storage process), and then subjected to three stages of filtration through a vacuum filter After making clear and transparent propolis sake (S15, three-stage vacuum filtration process), and aged in a bio-ceramic jar for 3-4 months at a low temperature of 0 ℃-5 ℃ (S16, bio ceramic jar low temperature aging process) Propolis sake with an alcohol content of 18-22 degrees is prepared.

The reason for using 70% ethanol extract (edible alcohol) or water-soluble extract as a solvent of propolis in the present invention is that it can be matured faster than the propolis itself, and the flavonoid component of propolis is easily shared with the grains. Because.

In the embodiment described above, the best separation and mixing is achieved when the vacuum centrifuge is operated at 5000 rpm for 30 minutes and the vacuum homogenizer is used at 7000 rpm for 15 minutes.

In another embodiment, the fermented sake made as described above is distilled off and cooled and filtered to make a high concentration of propolis sake by the Discriminating Distillation Method (DDM) as follows.

Temperature 40 ℃ in a maturing tank made of poplar wood with 40% of the raw material, glutinous rice powder and spicy rice powder in a 2: 1 ratio by weight, and 60% of water extracted propolis (WEP). Aged at 45 ° C. for 4-5 days (S20, mixed raw material aging step), and the aged raw material (A) was heated in a heating tank made of stainless steel with 10% yeast powder and 15% lotus root (B) at a temperature of 60 ° C. -Heat 3-4 hours at 65 ℃ (S21, raw material mixing heating process), and 70% of propolis ethanol extract (EEP, Ethanol Extracted Propolis) and 30% of lotus leaf and pine needles After homogenizing for 15 minutes at 9000 rpm with a homogenizer (S22, homogenizing process), centrifuged at 7000 rpm for 15 minutes using a homogenizer to remove impurities (S23, centrifugal separation process), and the prepared propolis Cheongju is a primary fractional distiller with 60% WEP Distillation, distillation with 70% EEP in a second fractional distillation, and then distillation in three stages through a third fractional distillation (S24, three-phase fractional distillation process), through three stages of cold filtration (S25 , Three-stage cooling filtration process), stored in a poplar barrel at a temperature of 3 ℃-8 ℃ for 4 to 5 months to mature to produce a propolis sake of 25-25 degrees alcohol (S26, poplar barrel storage process).

The fermentation and homogenizing process for making high concentration sake is the same as the manufacturing method by the above fermentation method, but it is manufactured by reducing the rpm of the centrifuge to 7000rpm and reducing the time from 30 minutes to 15 minutes because no vacuum is used. This is because the higher the concentration of liquor, the easier it is to mix at higher speeds and the more flavonoids are extracted.

In addition, distillation of Cheongju in three stages produces alcohol by the difference of filtering, and since the boiling point of alcohol (78.325 ℃) is lower than the boiling point of water (99.975 ℃), alcohol evaporates before water. The evaporation gas can be collected and cooled to obtain a liquor containing a high concentration of alcohol while becoming a liquid.

An embodiment of the present invention is described as follows.

Example 1. Preparation of low concentration propolis sake

1.Propolis Ethanol Extract (EEP) Extraction Process

1-1. Propolis Suspension Extraction Process

Propolis lumps collected from beehives are pulverized at -4 ℃ at low temperature, soaked in cooling water and precipitated for 60 minutes to remove impurities, and the dried solid powder is mixed with 70% ethanol as a solvent in a 1: 2 ratio to a homogenizer. Homogenize at 3000 rpm for 30 minutes to extract the propolis suspension.

1-2. Propolis Wax Removal Process

The suspension extracted in step 1-1 was centrifuged at 5000 rpm for 30 minutes using a centrifugal separator, separated into a supernatant and a solid, and the separated supernatant was filtered with a filter paper (110 mm) at low temperature (0-4 ° C.). Remove the wax.

1-3. Propolis Ethanol (EEP) Extraction Process

Dried with a dryer so as not to change the component content of the propolis obtained in step 1-2, filtered at -10 ℃ and left for 24 hours to obtain a pure brown ethanol extract (EEP, Ethanol Extracted Propolis) maximized physiological function Get

2. Propolis Cheongju Manufacturing Process

2-1. Raw material mixing aging process

Propolis Cheongju is a representative clear liquor brewed by using grains.It is made from 40% of propolis (glucose rice + spicy rice) and 60% (WEP) of raw materials mixed with glutinous rice powder and spicy rice powder (2: 1 ratio). In a ripening bath made of poplar with water-soluble extract (WEP, Water Extracted Propolis), it is aged for 4-5 days at a temperature of 40 ℃-45 ℃ (A).

2-2. Raw material mixing heating process

The aged raw material (A) is heated in a heating tank made of stainless steel with 10% yeast powder and 15% lotus root (B) together at a temperature of 60 ° C-65 ° C for 3-4 hours.

2-3. Vacuum homogenizing process

In the previous step, 70% propolis ethanol extract (EEP, Ethanol Extracted Propolis), 30% lotus leaf and pine needles were put together and vacuum homogenized at 7000 rpm for 15 minutes using a vacuum homogenizer.

2-4. Vacuum centrifugation process

Remove impurities by centrifugation at 5000 rpm for 30 minutes using a vacuum centrifuge.

2-5. Poplar barrel storage process

In a storage tank made of poplar wood, it is aged for 2-3 months at temperatures of 3-8 ° C.

2-6. Three stage vacuum filtration process

Vacuum purification process: The solid components are filtered in three stages through a vacuum filter (filtering rate is usually 90-150 kg / m · h), which is then filtered using a vacuum filter (used at atmospheric pressure of 1 kg / cm2 or less). To extract pure ingredients quickly without destroying the original ingredients, vacuum filter can make clear and transparent propolis sake through three stages of filtration process.

2-7. Bio Ceramic Jar Low Temperature Aging Process

Propolis sake with an alcohol content of 18-22 degrees is prepared by aging for 3-4 months in a low temperature of 0 ° C-5 ° C.

Example 2. Preparation of high concentration propolis sake

1.Propolis Ethanol Extract (EEP) Extraction Process

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

2. Propolis Cheongju Manufacturing Process

2-1. Raw material mixing aging process

Temperature 40 in a maturing tank made of poplar wood with 40% of raw material (glutinous rice + spicy rice) mixed with glutinous rice powder and spicy rice powder in a total weight ratio and 60% of water extracted propolis (WEP). It is aged for 4-5 days at 45 ° C. (A).

2-2. Raw material mixing heating process

The aged raw material (A) is heated in a heating tank made of stainless steel with 10% yeast powder and 15% lotus root (B) together at a temperature of 60 ° C-65 ° C for 3-4 hours.

2-3. Homogenizing process

In the previous step, 70% propolis ethanol extract (EEP, Ethanol Extracted Propolis), 30% lotus leaf and pine needles were mixed together and homogenized at 9000 rpm for 15 minutes using a homogenizer.

2-4. Centrifugation process

Cheongju uniformly treated in the whole process is separated by a centrifuge at 7000rpm for 15 minutes to remove impurities.

2-5. Three stage fractional distillation process

Cheongju prepared in the previous process is fractionated firstly with 60% WEP in the first fractional distillation, fractionally distilled with 70% EEP in the second and then fractionally distilled in three stages with a third fractional distillation.

2-6. Three stage cooling filtration

Cheongju prepared in the three-step fractional distillation process is cooled and filtered three times in a cold filter (-169 ℃ nitrogen cooling). * In order to preserve the clear color and fresh taste of Cheongju, a filtration method using a rapid cooling filter is used. Selected.

2-7. Poplar barrel storage aging process

The distilled and cooled sake is put in a poplar barrel and stored for 3-5 months at a temperature of 3 ° C. to 8 ° C. to produce propolis sake of 25 to 30 degrees of alcohol.

The propolis sake of the present invention prepared in this way increases the components of high density fat (HDL) in the cholesterol in the blood, which is the efficacy effect of propolis, and inhibits the action of low density fat (LDL) to prevent atherosclerosis The flavonoids (quercechin) of propolis cheongju are rapidly decomposed to acetaldehyde produced by drinking alcohol, which protects liver tissue cells and prevents flavonoids from producing free radicals, which are harmful substances in the blood. It has a synergistic effect to relieve hangovers, antioxidants and antibacterial effects. In particular, ingesting propolis sake enhances immunity. Numerous elements in Propolis Cheongju activate metabolism to enhance autoimmunity. Propolis Cheongju's flavonoids promote interferon production, inhibit leukocyte migration, and enhance immunity. In addition, blood purification and blood vessel strengthening effect prevents various diseases and improves health. It is mild to taste and easy to drink with vegetable scent of flavonoids, which is inherent flavor of flavonoids. It also helps to clear the head and protects the stomach wall.

Claims (2)

A propolis liquor comprising a propolis extract purified by extracting a mass of propolis from a beehive, Temperature 40 in a maturing tank made of poplar wood with 40% of raw material (glutinous rice + spicy rice) mixed with glutinous rice powder and spicy rice powder in a total weight ratio and 60% of water extracted propolis (WEP). Mixed raw material ripening step (S10) for 4-5 days at ℃ -45 ℃, 10% yeast powder and 15% lotus root (B) together in a heating tank made of stainless steel Raw material mixed heating process (S11) heating from 3 ℃ to 65 ℃ for 3-4 hours, 70% of propolis ethanol extract (EEP, Ethanol Extracted Propolis) and 30% of lotus leaf and pine needles Vacuum homogenizing process (S12) to put together and vacuum homogenizing at 7000rpm for 15 minutes by vacuum homogenizer (S12), vacuum centrifugation process to remove impurities by centrifugation at 5000rpm for 30 minutes (S13), poplar tree In storage tanks Fig. 3 ℃-8 ℃ poplar barrel storage process aged for 2-3 months (S14), the solid component is filtered through a vacuum filter (filtration rate is 90 ~ 150kg / m · h) in three stages clear and transparent propolis Three-stage vacuum filtration process to make sake (S15), bio-ceramic jar low-temperature aging process (S16) is aged for 3 to 4 months at a low temperature of 0 ℃-5 ℃ in a jar made of bio-ceramic Cheongju containing propolis extract Propolis liquor containing propolis extract extracted from beehives with purified propolis extract, containing 40% of glutinous rice and spicy rice flour in a 2: 1 ratio, and 60% Mixed raw material aging process (S20), in which a water extracted propolis (WEP) of water is aged for 4-5 days at a temperature of 40 ° C to 45 ° C in a aging tank made of poplar wood, the raw material (A) is stainless Raw material mixed heating process (S21) in which a 10% yeast powder and 15% lotus root (B) are heated together at a temperature of 60 ° C. to 65 ° C. for 3 to 4 hours in a heating tank made of steel. Homogenizing process (S22) by adding 70% of propolis ethanol extract (EEP, Ethanol Extracted Propolis) and 30% of lotus leaf and pine needles together for homogenizing at 9000 rpm for 15 minutes using a homogenizer (S22), centrifuge at 7000 rpm 15 minutes Centrifugal separation process (S23) to remove impurities by core separation, distillation of the prepared propolis sake with 60% WEP in the first fractionator, and distillation with 70% EEP in the second fractionator, 3 Three-step fractional distillation step (S24) of distillation extraction in three stages by passing through a fractional distillation distillation (S24), three-stage cold filtration process (C25) for cooling and filtering three times in a cold filter (-169 ℃ nitrogen cooling) through a distillation extract (S25) ), A method of producing sake containing propolis extract, characterized in that the poplar cask storage process (S26) is stored in the poplar cask at a temperature of 3 ℃-8 ℃ for 4 to 5 months of storage and aging.