KR100484316B1 - Wine containing herb flavour and process for preparation thereof - Google Patents

Abstract

The present invention relates to a fermented liquor to which the herb flavor is given and a method for producing the same, which is characterized by adding various shades of herbal plants at the time of fermented liquor production, filtering after fermentation at high temperature, and then ripening at low temperature.

Description

Fermented liquor imparted with herb flavor and method for preparing the same {Wine containing herb flavor and process for preparation

The present invention relates to a fermented liquor imparted with the herb flavor and a method for producing the same. More specifically, the present invention is characterized in that the leaves, stems, flowers, seeds of herbal plants such as rosemary, lavender, angelica, mint, pepper, etc. are shaded and added to the fermented liquor, followed by high-temperature fermentation followed by low-temperature fermentation. It relates to a fermented liquor to which the herb flavor is given and a method for producing the same.

Conventionally, there were fermented liquors added with flower seeds such as Ogapi and grain seeds, but they were merely intended to contain the active ingredient in the grain seeds in the fermented liquor.

In addition, fermented liquor to contain special minerals such as 칡 was devised, but they did not give a new form of flavor.

It is an object of the present invention to provide a novel type of fermented liquor which is endowed with the inherent flavor of the herb plant despite such conventional fermented liquor.

Still another object of the present invention is to provide a fermented liquor to which various flavors are applied, thereby providing a healthy fermented food that induces various antitumor effects of the human body.

The object of the present invention was achieved by examining the selection of herbal plants uniquely possessed by various herb plants, the fermentation method for maintaining the flavor components of these plants as much as possible, and by conducting a panel test of fermented wine which is the final product.

Hereinafter, the specific configuration and operation of the present invention.

The present invention comprises the steps of selecting a herb plant having a variety of flavor; Drying these selected herb plants; Conventional herbal fermentation (hot fermentation) step; Heating after filtration; It consists of the low temperature fermentation stage and the flavor panel test stage.

In the present invention, the fermentation (medicine fermentation) step is a high temperature over 2 times while gradually increasing the temperature at 18 ~ 45 ℃ three days by adding 0.5 ~ 10% by weight of the herb plant raw material of the fermentation raw materials to the conventional fermentation process It consists of fermentation.

In the present invention, the low-temperature fermentation step may be performed by filtering the rice wine wine containing the high-temperature fermented alcohol and other flavor components, proteins, and mineral components as in the above paragraph, followed by heat treatment at 60 ° C. for 3 to 10 minutes, and then at 48 ° C. under 12 ° C. It consists of low temperature fermentation and aging for more than hours.

Hereinafter, the specific configuration and operation of the present invention will be described with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1 Selection of Herb Plants

Experimental Example 1

Rosemary leaves, stems, and flowers were selected, washed, and cut.

Experimental Example 2

Lavender leaves, stems, and flowers were selected, washed, and cut.

Experimental Example 3

Angelica leaves, stems, and flowers were selected, washed, and cut.

Experimental Example 4

Mint leaves, stems, and flowers were selected, washed, and cut.

Experimental Example 5

Red peppers were picked, washed, and cut.

Example 2 Drying of Herbal Plant Raw Materials

In Example 1, the washed raw material was dried in the shade to minimize the loss of flavor and minimize the destruction of the flavor component by ultraviolet light.

Example 3 Fermentation after Addition to Yakju Fermentation (High Temperature Fermentation)

Fermented liquor was given to herb flavor prepared from several herbal plant raw materials selected in Example 1. Each herb wine was prepared by fermenting at high temperature by adding a herbaceous plant raw material equivalent to 5% by weight of the fermented raw material in the conventional fermentation process. At this time, fermentation was carried out for two times while gradually raising the temperature at 18 to 45 ° C. for three days.

Example 4 Low Temperature Fermentation after Filtration Heating

Alcohol fermented rice wine containing the high-temperature fermentation alcohol and other flavor components, proteins and minerals in Example 3 was filtered and heat-treated at 60 ℃ for 7 minutes and then induced low-temperature fermentation and ripening for 48 hours at 12 ℃.

Example 5 Panel Test of Fermented Wine

In order to test the aptitude of fermented liquor (medicinal liquor) to which the herb flavor was prepared from several herbal plant raw materials selected in Example 1, a panel test for each herb strain was carried out by randomly extracting 10 young male and female college students and 20 in total. Was measured.

The experimental results are shown in Table 1.

TABLE 1

Panel Test Results for Various Herbs

Notes: 1. Have each panelist drunk each other and have 5 excellent points,

Good 3 points, inferior 1 point, don't know 0 points were given, and the total value of panelists was added.

As shown in the experimental results through the above examples, the preference of the herbal liquor mixed and fermented with various herbal plants is very high as compared with the general fermented medicinal liquor, and the herbal flavor of the present invention was sufficiently given to the fermented medicinal liquor by the method of the present invention. Compared to general fermented medicinal liquor, it was found that the palatability of liquor was significantly increased.

Among them, pepper wine was the most preferred by panelists' panel tests.

The present invention has the effect of maximizing the flavor of the herb plant by drying the herb plant raw material as confirmed through the above examples and experimental examples and then filtration and heating it after high temperature fermentation and fermentation at low temperature. In addition, the present invention is a very useful invention in the fermentation industry and the liquor industry because it has the effect of providing a new type of herbal liquor, especially capsicum liquor of great importance compared to the general fermented medicine.

Claims (2)

Preparation of fermented liquor with herbal flavor consisting of washing, cutting and cutting the leaves, stems, and flowers of herb plants, drying them, and then adding them to fermentation raw materials to produce fermented chemicals, followed by high-temperature fermentation, followed by filtration and heating, followed by fermentation at low temperature. In the method, The herbaceous plants are rosemary, lavender, angelica, mint or red pepper, and the shaded herbaceous plants are added 0.5 to 10% by weight based on the total fermented raw materials, and the high temperature fermentation is gradual for 3 days in a temperature range of 18 to 45 ° C. Performing while raising the temperature, low-temperature fermentation fermented wine production method of the herb flavor given fermentation, characterized in that the fermentation at 12 ℃ 48 hours. Herb wine prepared by the method of claim 1.