KR100690383B1 - The rice wine comprising medical herbs and its recipe - Google Patents

Abstract

A traditional rice wine containing medicinal herbs and a method for preparing thereof are provided to help recover energy and digestion promotion and show excellent color and taste, thereby being adequate for taste of modern people. The method for preparing rice wine containing medicinal herbs comprises the steps of: (a) adding 100 parts by weight of loess water, 50 parts by weight of yeast, and 1-1.5 parts by weight of Artemisia Iwayomogi to the hard-steamed rice and fermenting it at a temperature of 25Œ5 deg.C for 3-7 days to prepare a fermented solution after washing 100 parts by weight of rice, immersing the rice into 100 parts by weight of loess water for 5 hours and cooking the rice with steam to prepare hard-steamed rice; (b) after mixing 150 parts by weight of loess water with 2-3 parts by weight of dried orange peel, 1.5-2 parts by weight of chinese pea tree, 1.5-2 parts by weight of Achyranthis Radix and 1-1.5 parts by weight of Glycyrrhiza uralensis, boiling the mixture down into 100 parts by weight of a medicinal solution; and (c) after mixing 100 parts by weight of the fermented solution with 40-70 parts by weight of the medicinal solution and filtering it using a sieve, ripening it at a temperature of 10-15 deg.C for 12 hours.

Description

Healthy rice containing herbal medicine and its recipe {The rice wine comprising medical herbs and its recipe}

The present invention relates to a healthy liquor containing the components of the herbal medicine and a manufacturing method thereof.

In the past, most households have recipes of Yakju that have been handed down from generation to generation, and when they have a holiday or feast, they have been making and tasting Yakju themselves. These traditional wines are not only excellent in flavor but also good for health. come. However, in recent years, in addition to the hassle of the process of manufacturing such traditional liquor directly, the color and flavor does not fit the taste of modern people, so the recipe of Yakju is gradually forgotten.

On the other hand, until now, various herbal medicines including ginseng or antler, or traditional herbal medicines containing fruits have been carried on some of them, and some of them are mass-produced and widely spread. However, the situation is still insufficient to meet the various tastes of modern people, it is necessary to improve the traditional method of manufacturing traditional medicine in a direction more color and flavor to match the tastes of modern people.

Accordingly, an object of the present invention is to provide a healthy liquor of the traditional method suitable for the taste of modern people, and its manufacturing method, because it contains components of the herbal medicine to help rejuvenation and promote digestion, and is excellent in color and flavor.

The present invention relates to a healthy liquor containing the components of dermis, goldam, jinjin mugwort, hyssop, licorice and Jijangsu and a method for producing the same.

The dermis contained in the health liquor according to the present invention is used after washing the peel of ripe mandarin with water mixed with vinegar and salt and drying in the shade for 20 days. It is also called gingulpipi and is used as a jinto, jinhae, expectorant.

Goldamcho is a deciduous shrub of the legumes, and dried roots are called goldameun, and it has the effects of analgesic and painful pain and is prescribed for seawater, crayfish, high blood pressure, bruises, neuralgia, etc.

Injin mugwort is a perennial plant of Asteraceae, which is a plant of perennial herb or heather, and is collected in March of the lunar calendar and used in the shade. A herb that benefits the liver, prescribed for jaundice, hepatitis, cirrhosis, pharmacological experiments, bile secretion promoting action, diuretic action, fever action is revealed.

Hyssop is a medicinal herb that is a dried perennial plant belonging to the amaranth family. It is used for menstrual irregularity, difficulty in birth, postpartum abdominal pain, postpartum uterus, bruise, and swelling. In pharmacological experiments, diuretic, uterine contraction, phagocytosis, and anti-allergic effects have been shown.

Licorice is a perennial plant of legumes and has a sweet root and is widely used as a sweetener and herbal medicine.

Jijangsu is a weak water, also called rootless water, which precipitates ocher water for 3 days and uses the supernatant. According to Dongbubogam, the herbaceous tree is effective in detoxification and waste discharge.

Healthy liquor according to the present invention is prepared by mixing the fermentation broth and herbal solutions, respectively, and then sifted through a sieve after 3-7 days of aging.

The fermentation broth is washed with 100 parts by weight of rice, soaked in 100 parts by weight of Jijisu for 5 hours, steamed with steam to make gourd rice, and 100 parts by weight of Jijisu, 50 parts by weight of yeast and 1-1.5 parts by weight of Injin mugwort are added. Prepared by fermentation for -7 days.

Herbal medicine solution is prepared by mixing 2-3 parts by weight of dermis, 1.5-2 parts by weight of kohldamcho, 1.5-2 parts by weight of dew, 1-1.5 parts by weight of licorice and 150 parts by weight of lichens, and then weighing until about 100 parts by weight.

Healthy liquor according to the present invention is prepared by mixing 40-70 parts by weight of the herbal medicine according to the preference to 100 parts by weight of the fermentation broth prepared by the above method, sieving and sifting at 10-15 ℃ for 12 hours.

Example 1 Preparation of Fermentation Broth

10kg of rice was washed clean, soaked in 10L of Jijangsu for 5 hours, and then steamed on steamed rice to make Godu rice. 150 g of Injin mugwort, 5 kg of Nuruk, and 10 L of Jijangsoo were added to the gourd rice, and fermented at 25 ± 5 ° C. for 3 days to prepare a fermentation broth.

Example 2 Preparation of Herbal Medicine

In 15L of Jijangsoo, 300 g of dermis, 200 g of gallweed, 200 g of hyssop and 150 g of licorice were placed in a container and weighed until about 10 L to prepare a herbal solution.

Example 3 Preparation of Health Care

The fermentation broth according to Example 1 was mixed with 2 L of the herbal solution according to Example 2, and then filtered through a sieve, and aged in a poison for 12 hours at 10-15 ° C. to prepare a healthy liquor 1 according to the present invention. Health note 2 was prepared by changing the amount of herbal medicine to 3.5L in the same manner.

The health wine prepared according to the above embodiment is an off-white medicine that helps promote recovery and digestion, and has a sweet taste while softening the scent of the medicine. In addition, by varying the addition ratio of the herbal and fermentation broth can be prepared a variety of liquor to suit the taste of the individual by adjusting the aroma of alcohol or alcohol.

Healthy liquor according to the present invention is a traditional liquor that helps rejuvenation and promote digestion, and is excellent in color and flavor, suitable for the taste of modern people. In addition, by varying the addition ratio of the herbal and fermentation broth can be prepared by providing a variety of liquor to suit the taste of the individual by adjusting the aroma of alcohol or alcohol.

Claims (2)

Wash 100 parts by weight of rice thoroughly and soak in 100 parts by weight of Jiji for 5 hours, and steam it with steam to make Godu rice. Add 100 parts by weight of Jiji, 50 parts by leaven, and 1-1.5 parts by weight of Injin mugwort, and add 3-7 at 25 ± 5 ℃. Fermentation broth is prepared by fermentation for days, After mixing 2-3 parts by weight of dermis, 1.5-2 parts by weight of gothic liquor, 1.5-2 parts by weight of dew, 1-1.5 parts by weight of licorice, and 150 parts by weight of Jijisu, weighed until about 100 parts by weight to prepare a herbal solution. , Healthy liquor mixed with 100 parts by weight of the fermentation broth and 40-70 parts by weight of herbal medicine and filtered through a sieve and aged at 10-15 ° C for 12 hours. Wash 100 parts by weight of rice thoroughly and soak in 100 parts by weight of Jiji for 5 hours, and steam it with steam to make Godu rice. Add 100 parts by weight of Jiji, 50 parts by leaven, and 1-1.5 parts by weight of Injin mugwort, and add 3-7 at 25 ± 5 ℃. Fermentation broth is prepared by fermentation for days, After mixing 2-3 parts by weight of dermis, 1.5-2 parts by weight of gothic liquor, 1.5-2 parts by weight of dew, 1-1.5 parts by weight of licorice, and 150 parts by weight of Jijisu, weighed until about 100 parts by weight to prepare a herbal solution. , 100 parts by weight of the fermentation broth and 40-70 parts by weight of the herbal solution is mixed with a sieve, and then aged for 10 hours at 10-15 ℃ characterized in that the manufacturing method of health.