KR100457710B1 - liquor wine brewage method by means of acanthopanax - Google Patents

Abstract

The present invention is a liqueur of liqueurs by leaching the medicinal medicinal herbs mainly made of agap to an aqueous solution mixed with sugar and citric acid in order to make the world-class liquor in the liqueur conventional manufacturing process by the filtration of alcohol and purified water according to the conventional method It is a manufacturing method.

Description

Liquor wine brewage method by means of acanthopanax}

In the liquor production, the leaching of the herbal medicine mainly used in the liqueur, it is common to leach more than 40% of high-alcohol alcohol, but there are also substances that do not dissolve unnecessary substances and do not dissolve in alcohol, it is thought that the flavor is different or insufficient.

The present inventors have solved the above problems to provide a method of producing a liqueur wine of rich flavor, herbal and odor free, fresh and soft taste mainly oogapi.

1 is a manufacturing process diagram of the present invention, in detail, a process drawing for preparing a liqueur liquor which leaches saccharides and citric acid, predominantly medicinal herbs, mainly mixed with ogapi, and mixes and filters alcohol and purified water.

The present invention in the preparation of liqueur wine prepared by leaching herbal medicines with an aqueous solution of saccharides and citric acid, in a mixed solution of 50-55% of sugars, such as glucose and sugar, and 2-3% of citric acid, 120 g of Ogapi, 20 g of Chinese quince, 15 g of Angelica, sine 182g of 15g, wolfberry, small fennel, mountain lion, sewage, bokbunja, and Schisandra chinensis 2g each are mixed and leached at 10-30 ° C for 20-30 days to be used as a liqueur raw material.

Although there are some differences depending on the type of herbal medicine, the pH of the agar is mainly around 2.0, and it is not easy to leach because the viscosity of the sugar is increased. It was suitable.

In the production of liqueur wine, the odor is stronger than when used by leaching in more than 40% alcohol, there is an advantage that the taste is soft.

This is considered to be caused by the dissolution of unnecessary components in high concentration alcohol and the difference between the components dissolved in sugar solution.

Since the leaching of herbal medicine without alcohol is the biggest problem, when leaching with only 55% of saccharides, bacteria did not breed, but the sugar-resistant wild yeast did not die and showed little activity after 10 days. The addition of the pH lowered the problem of contamination.

Table 1 below shows the composition of the leaching solution and herbal medicines, and some of the rough herbal medicines were used by grinding.

Chinese herbal medicine leaching content timber Herbal Medicine glucose 1,100 ml Ogapi 120 g Citric acid 32 g Quince 20 g tap water 1000 ml Party ear 15 g sign 15 g Wolfberry 2 g Small fennel 2 g Mountain lion 2 g Shouao 2 g Bokbunja 2 g Schisandra 2 g Sum 1,600 ml Sum 182 g

※ use of purified glucose

※ pH 2.0 during leaching

Table 2 shows that the medicinal extracts were good when leached only with sugars, but most of the wild yeasts showed activity without dying, and at 1% concentration of citric acid, there was no visible contamination, but they were smeared on malt medium after 20 days and tested for wild yeast activity. As a result, only a few were present and there was no problem in extraction and contamination when 2% citric acid was added.

Microscope and Odor Changes During Leaching Leaching Date Contents 3 days 6 days 9th 12 days 15th 18 days 21st Aroma Activity test Sugar 55% pH 4.5 - + ++ +++ CO ₂ generation CO ₂ generation CO ₂ generation Fermented Odor and Acid Yeast Odor Mostly active Sugar 55% citric acid 1% pH 2.0 - - - - - - - Good smell of organ Hydrophobic activity Sugar 55% Citric acid 2% pH 1.8 - - - - - - - Good smell of organ No activity 40% spirit - - - - - - - Ogapi flavor No activity

In addition, herbal extracts have been known to exert medicinal medicinal properties and sufficient medicinal ingredients extracted only 2-3 months leaching. (See folk medicine to cure illness.

In this experiment, however, herbal extracts were stronger than those extracted in alcohol for 2 to 3 months after extraction for 20 to 30 days and showed a strong leaching effect with the naked eye.

Liqueurous liquor preparations usually contain medicinal herbs for effective extraction and deterioration.They are mixed with a dilution of 95% alcohol with 30 to 40% alcohol content in purified water. After filtration and filtering, dilute with purified water with alcohol suitable for drinking and repacking before seasoning.

Comparative Example: Separately, 182 g of the herbal medicine in the ratio shown in Table 1 was leached at 10 to 30 ° C. for about 1 month in 100 ml of alcohol diluted with 40% alcohol content in purified water. The liquor was made by diluting 20 times with 25% of alcohol content and 2,000 ml to make a taste.

Example 1: Taste and purified water were diluted 20 times with 20% alcohol and 2000ml by adding alcohol and purified water to 100ml of the 20-day leaching filtrate of Table 1 according to the present invention.

Example 2 As in Example 1, ethanol and purified water were added to 100 ml of the 20-day leaching filtrate in Table 1, and diluted 20 times with 25% alcohol and 2000 ml to form a liqueur liquor.

As shown in Table 3, the liqueur leached into sugars and acids was strong in flavor, smooth and good without adding sweetness and acidity, but the liqueurs of the comparative example had to add a separate acidic sweetness, and the odor including the ogapi was worse than the example. .

Contents Around Sugar content Acidity pH Taste Acidity Sweetness Comparative example 25% 0.3% 0.3% 5.4 Flavor normal none none Example 1 20% 2.4% 1.5% 4.0 Flavor river moderation moderation Example 2 25% 2.4% 1.5% 4.2 Flavor river moderation moderation

Liqueurs produced by the method of the present invention reduces the irritation odor and produces a strong, mild and soft liquor centered around the agapi, thus increasing the farmer's income due to the possibility of globalizing by utilizing the oriental characteristics and the consumption of herbal medicines including the agapi. It is a useful invention that is thought to have an effect that contributes to.

Claims (1)

The herbal medicine which presides over the ogapi is mixed with 50-55% of sugars, such as glucose and sugar, and 2-3% of citric acid, and the filtrate is leached for 20-30 days. Liqueur liquor manufacturing method mainly based on organza characterized by manufacturing liqueur liquor.