KR100430436B1 - Propolis Extract Rum - Google Patents

Abstract

The present invention relates to a method for producing a rum containing a propolis extract, alcoholic extract (EEP, Ethanol) as a food and drinking alcohol purified using water or alcohol as a solvent in order to optimize the propolis biochemical and microbiological Extracted Propolis (WEP) or Water Extracted Propolis (WEP), mixed with sugarcane juice as a raw material of rum, is aged, fermented with yeast in a bio-ceramic fermentation tank, sugar is converted to alcohol, centrifuged and fermented broth. The present invention relates to a method for producing a rum containing propolis extract, which is beneficial for health, through a multi-step cooling filtration process through which a multi-stage fractional distillation and a poplar charcoal cooling filter are continuously passed.

The characteristics of the present invention is mixed with sugar cane juice in high-quality propolis ethanol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water Extracted Propolis) and then fermented in a bio-ceramic fermentation tank to convert the sugar into alcohol The fermentation broth is then multi-distilled and the poplar tree is produced to produce propolis rum through a multi-step cold filtration process through a poplar charcoal cooling filter. Use aged crude and poplar charcoal.

Description

Process for producing rum containing propolis extract {Propolis Extract Rum}

The present invention relates to a method for producing a rum containing a propolis extract, and more particularly, alcoholic extracts as food and drinking alcohol purified by using water or alcohol as a solvent to optimize the propolis biochemically and microbiologically ( After ripening by mixing sugarcane juice as raw material of rum in EEP, Ethanol Extracted Propolis (WEP) or Water Extracted Propolis (WEP), fermented with yeast in a bio-ceramic fermentation tank and converting sugar to alcohol and centrifuging The present invention relates to a method for producing a rum containing propolis extract, which is beneficial for health, through a multi-step cooling filtration process in which the fermentation broth is separated into multiple stages and continuously passed through a poplar charcoal cooling filter.

Rum is a distilled liquor having a unique aroma by containing a large amount of ester. The rum containing the propolis extract of the present invention is stored in a poplar barrel, so that the components of the propolis blend well with the poplar barrel. Quality is improved by aging and storing at the most appropriate conditions.

In general, Propolis Alcoholic refers to beverages containing 0.01% or more of Propolis and 1% or more of alcohol or alcohol, and is a high density fat that is a dense fat component called "good cholesterol" in the blood cholesterol. (HDL, High Density Lard) increases and inhibits the action of Low Density Lard (LDL), a "bad cholesterol" that causes atherosclerosis.

The above-mentioned propolis liquor is divided into propolis brewing liquor and distilled liquor according to the preparation method, and the propolis distillation liquor is divided into propolis fermented liquor with propolis ethanol extract (EEP) or propolis water soluble extract (WEP). As a distillation method, a liquid with a much higher alcohol concentration can be obtained than the original brew, and the alcohol content is relatively high and does not change well.

About 20% of the propolis liquor ingested in our body is absorbed from the stomach, the remaining 80% is absorbed from 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. 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 acetic acid. ) 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, the 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 elimination effect, vascular strengthening effect to expand and strengthen capillaries, and lower GPT level and protect liver damage.Excellent liver protection effect of drinking propolis prevents and prevents various diseases. have.

Many functional beverages or compositions have been developed and marketed to promote hangover, by promoting alcohol decomposition, adding aspartic acid, or fermenting rice 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, 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 into a supernatant and solids. 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 liquor containing the propolis extract. There is a problem in producing high-quality distilled liquor of fermentation or maturing conditions that can be optimally combined with the propolis extract by adding with the various liquors prepared beforehand.

The present invention has been made to solve the above-mentioned problems, the ethanol extract (EEP, Ethanol Extracted Propolis) of the most suitable biochemical and microbiological conditions extracted using 70% ethanol as a solvent of propolis After aging the sugar cane juice as a raw material of rum using WEP (Water Extracted Propolis), fermented with yeast in a bio-ceramic fermentation tank to convert sugar into alcohol, centrifugation and fermentation broth again Propolis rum is produced by performing a multi-stage cooling filtration process that fractionally distills and passes poplar charcoal cooling filter, which can be easily shared in grains compared to the solids of propolis itself, Propolis (flavonoid) properties of EEP and WEP using activated carbon as poplar The ingredients are aged and filtered together with the raw materials under the most appropriate biological and biochemical conditions, and the propolis ingredient is provided by using a aging tank made of bio-ceramic to provide sufficient oxygen for ripening and to promote ripening by the action of far-infrared radiation. Is the most effective way to add a flavonoid (quercechin-QUERCETIN) is to provide a high-quality propolis rum beneficial to the human body.

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

Figure 2 is a process chart showing the manufacturing process of the propolis extract containing rum of the present invention

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

The present invention is the ethanol extract (EEP, Ethanol Extracted Propolis) or water extract (WEP, Water Extracted Propolis) of the propolis by mixing the juice of sugarcane as a raw material of rum and aged and fermented with yeast in a bio-ceramic fermentation tank sugar After converting to alcohol and centrifugation, the fermentation broth is fractionated again in multiple stages, and a method of producing a rum containing a propolis extract is carried out through a multi-stage cooling filtration process in which a cooling filter made of poplar wood charcoal is continuously passed.

The ethanol extract (EEP) or water soluble extract (WEP) of 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 3000rpm for 30 minutes to extract the propolis suspension, centrifuge the extracted suspension at 5000rpm 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 at 3000 rpm for 30 minutes to extract propolis suspension, centrifuge the extracted suspension at 5000 rpm for 30 minutes, separate supernatant and solids, and separate supernatant from low temperature with filter paper. 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).

Sugar cane juice is mixed with high quality Propolis Ethanol Extract (EEP, Ethanol Extracted Propolis) or Water Extracted Propolis (WEP, Water Extracted Propolis) as a raw material of rum, and then fermented into yeast in a bio-ceramic fermentation tank. After fermentation, the sugar is converted to alcohol, centrifuged, and the fermentation broth is separated into multiple stages, and propolis rum is produced through a multi-step cold filtration process which continuously passes through a cold filter made of poplar charcoal.

According to the present invention, the poplar tree is used as a material for the maturation tank. As a reason, the poplar tree contains antibiotics, and most of the bees are known to obtain propolis from the poplar tree, and bees are collected from the growth point of the poplar tree. A propolis has a high flavonoid content, especially a high content of quercechin, which makes it an excellent value for use as a high quality propolis. Therefore, the use of these poplar trees as a material allows the propolis (flavonoid) components of EEP or WEP to be used in biology (microbiology). For example, it is to be shared with other raw materials under the most suitable biochemical conditions.

In addition, the bioceramic fermentation tank is corrosion-resistant and porous, so it is effectively used for separation of various mixtures and filtration nets. In the fermentation requiring sufficient air and humidity, the bio-ceramic fermentation tank is most suitable for the fermentation of yeast. In addition to providing microbiological conditions such as temperature, humidity, and air, far-infrared rays can provide the freshest, freshest, and unchanged long-term preservation of flavonoids in EEP or WEP.

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

A detailed manufacturing method according to the Discriminating Distillation Method (DDM) of the propolis rum of the present invention will be described in detail with reference to the accompanying drawings.

The present invention is a raw material crushing process (S10) to juice the 40% sugar cane in the grinder, 60% Propolis Water Extracted Propolis (WEP, Water Extracted Propolis) and 40% sugarcane juice together in the ripening tank made of poplar trees Raw material ripening step (S11) for 1-2 days at 60 ℃-65 ℃, 3-4 hours bio ceramics with 70% ethanol extract (EEP) by 30% yeast Fermentation tank made of alcohol fermentation at a temperature of 55 ℃-60 ℃ fermentation process to convert the sugar into alcohol (S12), centrifugation process (S13) to centrifuge the fermentation broth at 7000 rpm for 15 minutes, centrifuged fermentation Fractional distillation was performed by fractional distillation of the liquid with 60% WEP in the first fractionator and second fractional distillation with 70% EEP in the second, and third fractionation by mixing 10% acacia sap. Stage 3 Discernment Flow process (S14), activated carbon cold filtration process (S15) to cool and filter the distilled undiluted stock solution with poplar charcoal activated charcoal in multiple stages (S15); Poplar tree barrel ripening storage step (S16) for storing for a year.

Fractional distillation in the above-mentioned manufacturing process is obtained by obtaining a high concentration of pure stock solution in which propolis extract is mixed, thereby producing a mild, smooth, colorless, high-quality propolis rum, and increasing the contact time by increasing the contact time by increasing the poplar charcoal activated carbon filtration. Propolis rum can be prepared.

In the centrifugation process, the rpm of the centrifuge is 7000 rpm and the time is 15 minutes, because the higher concentration of liquor, the easier it is to mix at high speed and the flavonoids are well extracted.

An embodiment of the present invention is described as follows.

Example 1.Propolis Rum Preparation

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. The propolis suspension is extracted by homogenizing at 3000 rpm for 30 minutes.

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 and separated into a supernatant and a solid. 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 Rum Manufacturing Process

2-1. Raw material grinding process

40% of the sugar cane is juiced in the grinder.

2-2. Raw Material Aging Process

40% of the sugarcane juice in the aging tank made of poplar tree 60% of the water extract (WEP, Water Extracted Propolis) and 40% of the sugarcane juice are aged together at a temperature of 60 ℃-65 ℃ for 1-2 days.

2-3. Alcohol Fermentation Process

The sugar is converted into alcohol by fermenting at a temperature of 55 ℃ -60 ℃ in a fermentation tank made of bio ceramics with 70% ethanol extract (EEP, Ethanol Extracted Propolis) for 3-4 hours by 30% yeast.

2-4. Centrifugation process

The fermentation broth is centrifuged for 15 min at 7000 rpm.

2-5. Three stage fractional distillation process

Centrifuged fermentation broth was fractionally distilled with 60% WEP in the first fractionation distillate to extract distillate, second fractional distillation with 70% EEP in the second, and third 10% acacia sap Fractional distillation.

2-6. Poplar Wood Charcoal Cooling Filtration Process

The stock solution distilled from the three-step fractional distillation process is cooled and filtered three times sequentially in a cold filter (-169 ℃ nitrogen cooling) in three stages using poplar charcoal activated carbon (processing phosphoric acid using water vapor).

2-7. Poplar barrel aging storage process

Distilled and cooled rum are stored in poplar keg for 1-2 years at temperatures of 3-8 ° C.

Propolis rum (Rum) of the present invention prepared in this way is a colorless, soft and liquor that effectively contains the propolis component to increase the high-density fat (HDL) of cholesterol in the blood and low-density fat (LDL) ) Prevents arteriosclerosis, and acetaldehyde produced by drinking alcohol rapidly breaks down the flavonoids of quercetin (quercechin) to protect liver tissue cells and flavonoids are harmful substances in the blood. It plays a role of preventing the formation of Phosphorus Free Radical, which has hangover, antioxidant and antibacterial effect. In particular, amino acids arginine and proline are detected in propolis liquor, and their ability to promote mitosis and protein synthesis and to increase collagen and elastin formation plays a role in the properties of propolis that heal wounds. It is said. Propolis promotes metabolism and division of cultivated embryonic cells, which are injected into mice to enhance cellular energy metabolism. In addition, by inhibiting inflammation, activating the immune system, blood purification and blood vessel strengthening effect, there is a prevention and health promotion of various diseases.

Claims (1)

Propolis liquor containing the propolis extract extracted from the beehives with purified propolis extract, the raw material grinding step (S10) of extracting 40% sugar cane juice from the grinder (S10), 60% in the maturing tank made of poplar Water aging extract (WEP, water extracted propolis) and 40% sugar cane juice are aged together for 1-2 days at a temperature of 60 ℃-65 ℃ (S11), 70% by the yeast action of 30% Alcohol fermentation process (S12), in which fermentation broth is converted to alcohol by fermentation at 55 ℃ -60 ℃ in fermentation tank made of bio ceramics with Ethanol Extracted Propolis (EEP) for 3-4 hours. Centrifugation process (S13) for 15 minutes centrifugation in a centrifuge, fractional fermentation of the centrifuged fermentation broth with 60% WEP in the first fractionation distillation to extract the distillate, the second 70% EEP and After the second fractional distillation, the third fractional distillation process (S14), in which a third 10% acacia sap is mixed and fractionally distilled, is used as a poplar tree charcoal activated carbon (processing phosphoric acid to use steam). Activated carbon cold filtration process (S15), which is cooled and filtered three times sequentially in a cold filter (-169 ° C. nitrogen cooling) in a step, and cooled filtered rum in a poplar barrel at a temperature of 3 ° C. to 8 ° C. for 1 to 2 years Method of producing rum containing a propolis extract, characterized in that it comprises a poplar tree barrel ripening storage step (S16) for liver storage