KR100740053B1 - Amino acid content fermentative alcoholic beverage and its preparation method - Google Patents

Abstract

An amino acid-containing fermentative alcoholic beverage and its preparation method are provided to prevent and relief a hangover by inhibiting production of aldehyde and protect health of a consumer. The preparation method of the amino acid-containing fermentative alcoholic beverage comprises the steps of: washing medicinal herbs including Euphoria longan STEUD., Cinnamomum cassia PRESL. and Zingiberis officinale ROSC. with water, and pulverizing them; heating the pulverized medicinal herbs in water at 150-180 deg.C for 2-4 hours; adding a sugar into the extracts of medicinal herbs and fermenting the mixture; filtering the fermented solution with high purity activated charcoal powder; mixing the filtered extracts of medicinal herbs with the distilled starch liquor which is prepared by fermenting starch with yeast, distilling the fermented starch, and fermenting the mixture at 30-35 deg.C for 2-5 hours; and filtering the re-fermented distilled liquor.

Description

Amino Acid Content Fermentative Alcoholic Beverage and Its Preparation Method}

1 is a block diagram showing a flow according to the present invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an amino acid-containing alcoholic fermented beverage and a method for producing the same. The present invention relates to an amino acid-containing alcoholic fermented beverage containing a large amount of amino acids essential for human metabolism, and to a method for producing the same.

The history of human development of alcoholic beverages and alcohol has been around for thousands of years. Korea's alcohol consumption is almost the highest in the world, and the annual economic and social losses caused by alcohol consumption are estimated at trillions of won. The main cause of hangover symptoms as a result of drinking culture is acetaldehyde produced during the decomposition of alcohol.As the amount of acetaldehyde in the blood increases, blood pressure decreases, blood circulation to the brain worsens, causing headaches or nausea, It is known to cause vomiting, dizziness, thirst from dehydration, diarrhea, hormone modulation and muscle pain.

In response to the negative social trends in drinking culture and heightened interest in the development of new drugs, some medicines have been developed to reduce or eliminate hangovers after drinking alcohol, but these drugs exhibit their own toxicity and side effects, resulting in safer natural products. Much attention has also been drawn to the development of health drinks using. These hangover-removing drugs are non alcoholic beverages because they are aimed only at speeding up the treatment after the hangover or to relieve the hangover. Alcoholic beverages that produce synergistic effects to help hangovers while taking advantage of alcoholic beverages have not yet been invented.

In response to the above interest, in recent years, the interest in the traditional folk liquor is increasing, and the traditional liquor added with organics, gojija, 칡, Indongcho or various herbal medicines or used as the main raw material has been released.

However, conventional conventional liquor to some extent to relieve hangover, but most of the effects are only mild or temporary to alleviate the symptoms, not for the fundamental hangover or detoxification to alcohol.

In other words, the traditional medicinal liquor added with herbal medicines can not remove the aldehydes that are the root of the hangover, and when drinking alcoholic beverages and alcohol, the hangover phenomenon such as vomiting, headache, chills, abdominal pain occurred.

The present invention is to solve the above problems, the object is to add the first herbal medicine extract, block the formation of aldehydes, relieve hangover phenomenon, benefit health and at the same time contain high amino acid It is to provide an alcoholic fermented beverage and a method of manufacturing the same.

1 is a block diagram showing a flow according to the present invention, the present invention is a preliminary step of washing and cutting the meat and broiler and health to the appropriate size, and the crushed dragon meat and broiler and health to retort purified water and An extraction step of adding together sugar and extracting it for 2 to 4 hours by heating it at 150 to 180 ° C., a fermentation step of adding sugar to the extract and then fermenting it for a predetermined time, and a filtration step of filtering the fermented extract with high purity activated carbon; The fermented starch is fermented with yeast, and then mixed with pure distilled liquor distilled from retort to maintain 30-35 ° C., followed by re-fermentation of pure distilled liquor extracted and fermented for 2-5 hours. It is intended to include the final step of filtering pure distilled liquor.

The preliminary step is to remove foreign substances of the long-term meat, broilers and health, and clean them with water, and then cut them into a suitable size, that is, about 5 mm × 5 mm × 2 mm (width × length × thickness) using a cutting tool Cut.

The longan meat (龍 眼 肉) is the avenue of the patient-free trees and plants, the taste and nourishment is a lot of energy, energizing, converging sweat, reinforces blood donation. In addition, the dragon meat is dried and used as a tonic and sedative.

The broiler (肉桂) is a thick bark of cassia, it is widely used as a dry agent and tonic, and promotes bowel movement.

The health (乾薑) uses a fine dried Korean ginger.

The extraction step is put into a retort with 112.5 parts by weight of the dragon's meat, 100 to 120 parts by weight broiler and 70 to 80 parts by weight of health and 250 to 350 parts by weight of purified water and extracted by heating to a high temperature of about 150 ~ 180 ℃. At this time, the purified water is used to treat the general tap water with activated carbon, the extraction time is about 2 to 4 hours.

In addition, the extraction step is most preferably using 112.5 parts by weight of the dragon's meat, 112.5 parts by weight broiler and 75 parts by weight of health and 300 parts by weight of purified water, the extraction time is preferably about 3 hours.

The fermentation step is a fermentation of about 65 to 75 hours (3 days), preferably 72 hours by adding purified 20 to 25 parts by weight, preferably 23 parts by weight of glucose sugar to the extracted longan, broiler, health components Let's do it. The glucose sugar is added to aid the fermentation of the extract, so that only fermented meat, broiler, and health of the extract will not be fermented well, so that the glucose sugar is sweetened. Sugars include monosaccharides such as glucose and lactose, disaccharides such as sugars, and polysaccharides such as starch, but are fermented well to take full advantage of the excellent hangover quenching properties of the present inventions, broilers and broilers. Glucose is most suitable for producing healthy alcoholic beverages containing only essential amino acids, which are ideal hangover extracts from health.

In the filtration step, the extract extracted through fermentation and extraction is filtered using activated carbon, thereby obtaining a pure extract. That is, the filtration step of the present invention is focused on the removal of acetaldehyde, and then filtered using high purity activated carbon (Charcoal Activated Powder: Acid-washed hydrochloric acid; 4 to 8 mesh).

The pure distilled liquor re-fermentation step is to extract 150 parts by weight of the pure distilled liquor separately prepared to 200 parts by weight of the filtered extract to extract and ferment the components of the extract as pure distilled liquor, the pure distilled liquor and the extract is preferably 30 ℃ ~ 35 ℃ The temperature is maintained at about 30 ° C., and fermentation is performed preferably for about 3 hours for 2 to 5 hours. That is, by mixing the pure distilled liquor and the extract, the components of the extract are extracted and included in the pure distilled liquor, the pure distilled liquor is secondary fermentation.

The pure distilled liquor uses an extract of folk liquor from the retort to remove acetaldehyde, which is likely to occur when the alcoholic beverage is oxidized. That is, the pure distilled liquor is thermally decomposed at 90 ° C. to 100 ° C. and the yeast is added, followed by fermentation at 30 ° C. to 35 ° C., preferably at 35 ° C. for 65 to 75 hours, preferably 72 hours, and then at 78 ° C. at retort. Only distilled at ~ 79 ℃ is collected purely, using a level of about 25 degrees. For example, the pure distilled liquor is poured into rice, sweet potato, corn, and heated with a low heat of about 90 ° C. to 100 ° C. to steam, and the starch, which is a polysaccharide, is decomposed into glucose, which is a monosaccharide, and yeast is added thereto. After incubation for about 3 days at about 30 ℃ ~ 35 ℃ fermentation, and only distilled at 78 ℃ ~ 79 ℃ in the retort is collected.

Pure distilled liquor as described above was prepared using starch separately to increase the efficiency of removing acetaldehyde completely, pure 100% alcoholic beverages completely removed glycerin, sugar and the like contained in the general shochu.

In the final step, pure distilled liquor extracted and fermented through re-fermentation of pure distilled liquor is filtered through high-purity activated carbon (Drying loss: max. 8%, pH (25 ° C.): 7-10: 20-60 mesh) to produce pure pure distilled liquor. By obtaining, it is put into each bottle and commercialized.

Hereinafter, the present invention will be described in detail with reference to experimental examples and examples.

Experimental Example 1

300 g of various solvents (soju, ethyl alcohol, whiskey, or distilled water) were added to Retort for 112.5 g of long-eye meat, 112.5 g of broiler, and 75 g of health, and then extracted at 180 ° C. for 3 hours and fermented for 7 hours. And the amount of amino acid (nmol) contained in 5 L of each of the fermented solvents was analyzed. The results are shown in [Table 1].

Table 1

As shown in [Table 1], regardless of the type of amino acid showed a high extraction rate in distilled water. This result is because the amine group (-NH ₂ ) in the amino acid has a good solvation by hydrogen bonding with the highly polar water molecule. In general, proteins dissolve well in solvents such as alcohols but do not degrade well in water solvents. However, as shown in the present invention, when extracted from the retort under pressure, it can be seen that a good extraction effect due to the polar molecular effect of the amino acid.

Experimental Example 2

After adding 300 g of purified water, 112.5 g of yongan meat, 112.5 g of broiler, 75 g of health, and 23 g of glucose, it was prepared according to each fermentation method, and then the amount of aldehyde alcohol oxide harmful to human body was measured. The results are shown in [Table 2].

[Table 2]

As shown in [Table 2], it can be seen that the production of aldehydes harmful to the human body varies greatly depending on the fermentation method. When fermenting the sample used in the present invention under the same conditions as the normal room temperature fermentation performed in most alcoholic beverages, aldehydes showed a high production rate from 1.29 to 93.3 mg / l.

However, 0.001 mg / l was produced only in the case of Enzyme I in the case of the pressurized tortol according to the present invention, and no aldehydes were detected in all remaining enzymes. This demonstrates that the fermentation product by the retort distillate made in the present invention has an alcohol hangover removal effect.

Experimental Example 3

Molecular Weight and Structural Analysis of Longan Extract

After extracting 10g of dragon's meat with 126g of alcohol, secondary extraction with a rotary vacuum evaporator, spreading on thin layer chromatography, separating it, and then dissolving it in alcohol, and then gas chromatograph mass spectrometer (gas) On the chromatograph / mass spectrometer (GC / MS), the structure of these molecules was found to be a protein formed from amino acids of tryptophan, asparagine, proline, and glutamine, which were identified as essential amino acids for alcohol degradation.

Experimental Example 4

Molecular Weight and Structural Analysis of Health Extracts

After extracting 15g of health with 180g of alcohol, secondary extraction with vacuum rotary evaporator, and developing by separation on high performance liquid chromatography (HPLC), after checking the molecular weight on mass spectrometer, the amount of tryptophan and glutamine It was a protein derivative of the essential amino acid contained.

Experimental Example 5

Molecular Weight and Structural Analysis of Broiler Extracts

After extracting 25g broiler with 210g alcohol, secondary extraction with vacuum rotary evaporator, developed by thin layer chromatography (TLC), separated and dissolved in alcohol again to confirm the molecular weight on a mass spectrometer. Tryptophan, asparagine It was a protein derivative containing a large amount of amino acids of proline.

Example

23 g of glucose was added to a sample prepared through the same route as the process prepared in the present invention, that is, 112.5 g of cleanly prepared longan meat, 75 g of healthy and 112.5 g of broiler, and extracted at 180 ° C. for 3 hours at a retort, After fermentation for 72 hours, 2 liters of the fermented extract was placed in 1.5 liter of pure distilled liquor, followed by extraction and secondary fermentation at 30 ° C. for 3 hours. Thus, the production amount (nmol) of active amino acids beneficial to the human body per 5 l of the fermented sample solution was measured, and the results are shown in [Table 3].

Table 3

As can be seen from Table 3, glucose shows the highest production rate of amino acids among monosaccharides. This is the alcoholization process of saccharides in the case of monosaccharides. It is believed that energy consumption goes through a large reaction process after two steps of reaction with alcohol. In addition, it can be seen that glucose is higher in amino acid production rate than fructose among monosaccharides.

As described above, in the present invention, when glucose was added, 1.46 mmol of proline, 1.07 nm of tryptophan, 0.69 nm of glutamine, and 0.41 mmol of asparagine were detected per 5 L of sample solution. In other words, it can be seen that the present invention contains a large amount of amino acids, through which it is possible to eliminate the generation of aldehydes.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

As described above, the present invention can produce alcoholic beverages rich in essential amino acids in the human body by using the traditional Chinese medicine and health, through which symptoms such as hangover, headache, vomiting, and thirst are alleviated and prevented. The health of broilers and health can protect the health of the drinker.

In addition, the present invention can achieve the optimum active ingredient harmony only by the long-term meat and broiler and health, thereby reducing the cost, easy storage of the raw materials, and can simplify the manufacturing process.

In addition, the present invention does not have a hangover that occurs in the traditional traditional liquor, it is possible to increase the preference of the drinkers, through which there are many effects such as to expand the spread of traditionalism.

Claims (8)

Preliminary step of washing and cutting the meat and broiler meat and health; An extraction step of putting the crushed dragon meat, broiler and health together with purified water in a retort and heating to 150-180 ° C. for 2-4 hours; A fermentation step of adding sugar to the extract and fermenting it for a predetermined time; A filtration step of filtering the fermented extract with high purity activated carbon; The fermented starch is fermented with yeast, mixed with pure distilled liquor distilled from retort, and maintained at 30 to 35 ° C., followed by extracting and fermenting pure distilled liquor for 2 to 5 hours; The final step of filtering the re-fermented pure distilled liquor; through, the amino acid-containing alcoholic fermentation beverage production method characterized in that it contains a large amount of amino acids essential for human metabolism. The method of claim 1; The extracting step is an amino acid-containing alcoholic fermented beverage production method characterized in that the addition of 112.5 parts by weight of the dragon meat, 100 to 120 parts by weight broiler and 70 to 80 parts by weight of healthy and purified water 250 to 350 parts by weight. The method of claim 1; The fermentation step is an amino acid-containing alcoholic fermentation drink manufacturing method characterized in that the fermented 65 to 75 hours by adding purified sugar to the main components of the extracted longan, broiler, health. The method of claim 1; The pure distilled liquor extraction and fermentation step is an amino acid-containing alcoholic fermentation beverage manufacturing method, characterized in that for mixing 150 parts by weight of pure distilled liquor to 200 parts by weight of the filtered extract. The method of claim 1 or 4; The pure distilled liquor was thermally decomposed at 90 ° C. to 100 ° C., added with yeast, fermented at 30 ° C. to 35 ° C. for 65 to 75 hours, and then purely collected only from distillation at 78 ° C. to 79 ° C. in a retort. A method for producing an amino acid-containing alcoholic fermented beverage. The method of claim 1; The filtration step is an amino acid-containing alcoholic fermentation beverage manufacturing method characterized in that the filtered by high-purity activated carbon (Charcoal Activated Powder: Acid-washed hydrochloric acid; 4 to 8 mesh). delete An amino acid-containing alcoholic fermented beverage prepared by the method of any one of claims 1, 2, 3, 4, 6.

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