KR100648000B1 - Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same - Google Patents

Abstract

A manufacturing method of liquors containing cultured roots of wild ginseng and the alcoholic liquors by using the same liquors are provided to serve medicinal components and distinct flavor of wild ginseng to the alcoholic liquors, so that value added of the alcoholic liquors is enhanced. The manufacturing method of liquors containing cultured roots of wild ginseng comprises the steps of: (a) dipping the cultured roots of wild ginseng in 40-45% of alcohol for 1-3 months; (b) separating the extracted cultured roots of wild ginseng and storing them separately; (c) maturing the alcohol extract for 1-3 months and filtering it; (d) diluting the matured alcohol to 20-25% alcohol concentration, and ultra-filtering it; and (e) adding the stored cultured roots of wild ginseng into a bottle containing matured alcohol, and sealing the bottle, wherein at least one selected from sugar, oligosaccharide, honey, citric acid and amino acid is added into the matured alcohol of step(d).

Description

Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method for producing a functional liqueur containing a wild ginseng culture root extract and an extracted wild ginseng culture root, and a liquor prepared by using the same, using the functional pharmacological components of the wild ginseng and having the unique flavor and taste of wild ginseng. In order to harmonize the wild ginseng roots with diluted alcohol, the extracted wild ginseng roots are separated and stored separately, and the wild ginseng roots from which the wild ginseng roots have been removed are aged for a long time, diluted and stored in advance. The present invention relates to a method for producing a functional liqueur characterized in that the packaging is bottled by further adding an additive for preparing a liqueur, and a liquor using the same.
In general, alcohol has the advantage of relieving stress, promoting sleep, promoting digestion, activating metabolism, and improving interpersonal relationships when drinked in moderation. In some cases, it can be converted into harmful acetaldehyde, causing hangovers such as headaches and heartburn. Recently, functional liquors having various properties, that is, additives such as plum, green tea, and bokbunja have been developed for the purpose of alleviating the hangover, and there is a liqueur that is representative of the functional liquor.
Liqueurs were made by ancient alchemists who used herbal medicines in distilled liquor, and the ancient Greek Hippocrates told them to make potions by adding herbs to wine to power the sick. It is a general name of hybrid wine made by adding flavor and color of vegetable and then adding sweetener such as sugar and honey. It is liquor with beautiful color, dark fragrance and pharmacological ingredient.
Ginseng has been incredibly effective in treating various diseases and promoting energy recovery since ancient times, and extensive research has been conducted to explore the pharmacological effects of ginseng, and the wild ginseng line is not included in the ginseng line. It is known that there are many ingredients or contents that are beneficial to the human body. When quantitative analysis using high performance liquid chromatography (HPLC), wild ginseng is known to have a lot of specific peaks that are not known compared to ginseng.
Wild ginseng is so rare that it is called "sprout" in Dongbobogam. Its main ingredient consists of saponin, polyacetylene compound, polyphenol compound, acid polysaccharide, and other general ingredients, and it has anti-cancer effect, antioxidant activity, cholesterol lowering effect, Cancer cell proliferation inhibitory effect, antiplatelet action (enhancing heart function and blood circulation improvement), antioxidant activity, anti-aging, immune function enhancement, weakening constitution, antidiabetic, stress relief, whitening and clinical effect, sexual function improvement effect, neuralgia, It is known to have an excellent effect on the treatment of thyroid, insomnia and dermatitis.
Recent biotechnological techniques have enabled the mass growth of wild ginseng cultured roots with high content of phytoactive ginsenosides. Using wild ginseng, ginseng root induction, line selection, bioreactor cultivation, mass cultivation, harvesting, and drying in the plant can be used to obtain wild ginseng roots by mass production.
However, a method of preparing a liqueur using wild ginseng culture root having many physiological functions and effects as described above has not been studied or examined, and the present invention sufficiently obtains the pharmacological effect of wild ginseng culture root, and the odor and taste of wild ginseng have a bad smell. It was carried out for the development of an optimal liqueur manufacturing process containing wild ginseng cultured root component which can improve the palatability of the final extraction stock and to make various liquor using the same.

The present invention relates to a method for producing a functional ginseng culture root liqueur that has a functional and palatability in harmony with the pharmacological efficacy of wild ginseng culture root through long-term leaching and aging process using wild ginseng culture root. It relates to a method for producing by adding the ginseng culture root to the stock solution obtained by leaching in a moderately diluted solution.
The present invention is directed to the development of alcoholic beverages that have solved the strong taste that gives a sense of rejection to alcohol and massage products found in most liqueurs and liquor products, in particular by incorporating useful pharmacological ingredients of wild ginseng, which have been widely known to humans for a long time, By ingesting with alcohol, the pharmacological component of wild ginseng acts in the body and reduces the hangover phenomenon after drinking, and the main odor is removed even after drinking, so as to develop a soft functional liqueur for drinking along with the peculiar aroma of wild ginseng cultured root. do.

In order to achieve the above object, the present invention comprises the steps of: (a) leaching the wild ginseng culture root in the ethanol undergoing deodorization, (b) separating and storing the extracted wild ginseng culture root separately, (c) Aging and filtering, (d) diluting and filtering the aged wild ginseng culture root ethanol extract, and (e) additionally sealing and packing wild ginseng culture root separated and stored in step (b) during the bottling process. It provides a method for producing a liqueur containing a cultured wild ginseng root and a liquor using the same.
More specifically, (a) leaching wild ginseng cultured roots for 1 to 3 months in a 40 ~ 45% alcohol after deodorization, (b) separating and storing the extracted wild ginseng cultured roots separately, (c) wild ginseng Aging the alcohol extract from which the culture root was removed for 1 to 3 months and then filtering it, (d) diluting the aged wild ginseng culture root alcohol extract to an alcohol concentration of 20 to 25%, followed by fine filtration, and (e) the The present invention relates to a method for producing a liqueur containing wild ginseng culture root, which comprises the step of sealing and packaging the wild ginseng culture root separated and stored in step (b).
Typically, in order to manufacture a liqueur form of the product, sugar, oligosaccharides, honey, citric acid and amino acids, and the like is further added to the wild ginseng culture root alcohol extract diluted in step (d). Liqueurs can be applied to various types of liquor products.
Hereinafter, the liqueur manufacturing method containing the wild ginseng culture root of the present invention will be described in detail with reference to the accompanying drawings.
The present invention relates to the extraction of wild ginseng culture root in liquor and the development of functional liqueurs using alcoholic brewing ratios. Annual ginseng → cell nuclear fission → selection of fine culture roots → culture root growth → mass culture → harvest → product produced through drying process, added to purified spirits and leached, and extracted with wild ginseng culture root After diluting and mixing the other additives, it is characterized in that the prepared by storing the wild ginseng culture root and bottling again.
First, in order to obtain wild ginseng culture root leachate, it is diluted to 30-60%, preferably 40-45%, using natural underground rock water of 250 meters underground in 95% circumferential column (R1). It is considered that the extraction effect is large about 45% suitably. The diluted alcohol (R2) is purified by deodorization process (R3), that is, activated carbon and white clay (kaolin) with excellent deodorizing effect, and then dried ginseng cultured root is 1 to 10% by weight based on the diluted alcohol, preferably 3-5 Add up to 5% by weight, suitably 5% (R4).
In order to sufficiently leach the active ingredient of wild ginseng culture root, the wild ginseng culture root is separated (R5) and stored for several months, preferably about 1 to 3 months, after leaching at a temperature of 15 to 60 ° C. In the above, if the leaching period is less than one month, the active ingredient of the wild ginseng culture root weakly weakened, and if more than three months may cause off-flavor or bitter taste.
The leaching stock is subjected to re-aging (R6) for several months, preferably 1-3 months, at a temperature of 15-60 ° C. after filtration to balance the mains. The acid ginseng root leaching stock solution, which has undergone a long leaching and ripening period, is diluted to 10-40%, preferably 20-25%, using a distilled purified water, and preferably 25% of the stock solution (R7) is prepared. In the process of preparing the stock solution (R7), the extraction stock solution is filled into the blending tank, and additives necessary for preparing the liqueur, for example, sugar, oligosaccharide, honey, citric acid, amino acid, etc., are added in a predetermined amount, preferably based on the final diluted liqueur. 5 weight% is added to mix (R8).
The liqueur mixture containing 100% of the ginseng cultured root extract extracts evenly blended in the blending tank as described above was removed by fine filtration (R9) to remove the fine particles and then sent to the product storage tank and transferred to the product line through the pipe in the stored state. In the process of bottling the wild ginseng cultured roots separated in the previous step (R5), the product is re-introduced (R10) and subjected to various packaging processes such as bottling and capping. It is commercialized through (R11, R12).
Hereinafter, the content of the present invention will be described in more detail by the following experimental examples, examples and comparative examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.
Experimental Example 1 Leaching Period
Purify the alcohol diluted to about 45% with activated carbon and white clay by using the underground underground rock water of 250 meters underground in 95% circumference, and add 5% by weight of dried ginseng cultured roots based on the diluted alcohol. In order to know the proper period of time that the medicinal components of the culture root can be sufficiently leached, they are leached at room temperature for 15 days, 1 month, 2 months, 3 months, 4 months or 5 months, and then separated by filtration from a pore size 0.45㎛ filtration membrane. Wild ginseng cultured alcohol leachate was prepared. The results of Table 1 were obtained by analyzing the contents of irradiation saponins and ginsenosides according to the leaching period.
Investigation was carried out by deconcentrating the sample under reduced pressure and degreasing it by heating with ethyl ether according to the Korean Food Code, and then measuring the amount of residue. It was analyzed by HPLC (HPLC) method (Goseong Kwon, et al., 2003, 35 (3), 536-539) and expressed in mg (liter) detected per liter of leaching stock solution.
Leaching period Crude saponins (mg / L) Total ginsenosides (mg / L) 15th 321 92 30 days 468 168 60 days 522 178 90 days 567 188 120 days 587 187 150 days 588 191
As shown in Table 1, when the leaching period is less than one month, the irradiated with low values of the irradiated saponin and total ginsenosides, it can be seen that a sharp increase does not occur from 2 to 3 months. Rather, there is a risk of odor or bitter taste caused by over leaching. Therefore, the leaching period is preferably about 1 month to 3 months.
Example 1 Sensory Test
Purify the alcohol diluted to about 45% with activated carbon and white clay by using the underground underground rock water of 250 meters underground in 95% circumference, and add 5% by weight of dried ginseng cultured roots based on the diluted alcohol. After leaching at room temperature for 2 months so that the medicinal constituents of the culture root were sufficiently leached, the wild ginseng cultured root was separated and stored separately, and the leachate was re-aged for 2 months at room temperature for coordination of the mainstream after filtration.
Thus, 25% of the crude ginseng root leaching stock solution, which has undergone a long leaching and aging period, was prepared using distilled purified water, and 1) 1% sugar, 2) 1% sugar, and 3) honey, which are additives for liqueur production, were added. 1% by weight, 4) 1% by weight of sugar and 0.2% by weight of citric acid, 5) 1% by weight of sugar, 0.2% by weight of citric acid, and 0.1% by weight of complex amino acids, liqueur containing the extract of wild ginseng root culture evenly formulated in the mixing tank After removing the fine particles through a fine filtration process, the mixture was bottled and prepared by re-injecting the pre-separated and stored wild ginseng cultured root 3% by weight of the total weight.

The wild ginseng cultured liqueur prepared in this example was adjusted to a distilled soju form of 25% alcohol content, and then sensory tests were conducted on 50 adult men and women along with a commercial soju (comparative example) containing green tea polyphenols. Is shown in Table 2 below. The sensory test was conducted on four items of taste, flavor, color and overall acceptability, and the average was calculated after the test subject recorded the score according to the following evaluation criteria based on the five-point scale. 5: Very good (no rejection at all), 4: Good (no rejection), 3: Normal 2: Bad or not good (some rejections), 1: Very bad (some rejections).
flavor zest Color Overall preference Comparative example 2.8 2.9 3.5 3.1 Example 1 (sugar) 4.1 3.7 4.2 4.0 Example 2 (oligosaccharides) 3.8 3.5 4.2 3.8 Example 3 Honey 4.5 3.8 4.0 4.3 Example 4 (sugar, citric acid) 4.3 3.9 4.3 4.1 Example 5 (sugar, citric acid, amino acid) 4.3 3.9 4.2 4.1
As can be seen from the results of Table 2, the liqueur containing the wild ginseng culture root of the present invention did not have a large sensory difference according to the type of additives, but all Examples were superior to the sensory factors of taste, flavor, color, and overall preference as compared to the comparative example. Showed score.

As described and demonstrated in detail above, the method for producing a liqueur containing the wild ginseng culture root and the liquor using the same according to the present invention are functional liqueurs that can satisfy the desires of consumers seeking functional foods that prioritize health in the future food industry. And as a liquor product, it corresponds to the new functional liquor invention which adds value to existing liquor. It is to maximize the pharmacological effect of cultured wild ginseng root in liqueur, and it uses the wild ginseng cultured root extract extract and reintroduces wild ginseng cultured root which was separated and stored after leaching, thereby providing the opportunity for reliability and recycling from the sound drinker. There is also a ham. Liquor containing wild ginseng cultured root extract extract and wild ginseng cultured root prepared according to the present invention, when drinking it, reduces the burden on the liver and stomach due to the useful pharmacological components of wild ginseng cultured roots absorbed from wild ginseng cultured root extract with alcohol. The unique scent of wild ginseng cultured roots can overcome the main mood and hangover, and can be differentiated into functional liqueur products that can feel softness due to visual effects, reliability, and unique intention by incorporating wild ginseng cultured roots. .

Claims (5)

delete Method for producing a liqueur containing wild ginseng culture root consisting of the following steps (a) leaching wild ginseng cultured roots for 1 ~ 3 months at 40 ~ 45% alcohol after deodorization; (b) separating and storing the extracted wild ginseng culture root separately; (c) aging the alcohol extract from which the wild ginseng culture root was removed for 1 to 3 months and then filtering it; (d) diluting the aged wild ginseng cultured root alcohol extract with 20-25% alcohol concentration followed by microfiltration, and (e) a step of sealing packaging by additionally added in the bottling process ginseng culture root is separated and stored in step (b). The method of claim 2, Method for producing a liqueur containing wild ginseng culture root, characterized in that further blending at least one selected from the group consisting of sugar, oligosaccharides, honey, citric acid and amino acids to the wild ginseng culture root alcohol extract diluted in step (d). Liquor products using a liqueur containing wild ginseng cultured root produced according to the method of claim 2. A liquor product using a liqueur containing wild ginseng cultured root manufactured by the method of claim 3.

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