KR100750600B1 - Process for preparing alcoholic liquors using honey - Google Patents

Abstract

A process for preparing alcoholic liquor with honey is provided to improve softness of taste and flavor for alcoholic liquor and maximize physiologically activating function of alcoholic liquor. The process for preparing alcoholic liquor with honey comprises the steps of: (a) washing Astragalus membranaceus with water and drying it; (b) coating the dried Astragalus membranaceus with honey and drying it until Astragalus membranaceus absorbs honey; (c) roasting the honey-absorbed Astragalus membranaceus on oak tree charcoal fire until Astragalus membranaceus becomes yellow; (d) cutting the roasted Astragalus membranaceus in a constant size; (e) adding purified water and alcohol into the cuts of Astragalus membranaceus; (f) maturing the mixture in an oak tree vessel; and (g) removing Astragalus membranaceus from the matured mixture and bottling the remaining solution.

Description

Production method of liquor using honey {PROCESS FOR PREPARING ALCOHOLIC LIQUORS USING HONEY}

The present invention relates to a method for producing liquor using honey, comprising the steps of: (a) washing and drying by picking Astragalus, Deodeok, Bellflower, Ginseng or Schisandra chinensis of the product; (b) applying honey to the dried Astragalus, Deodeok, Bellflower, Ginseng or Schizandra whole body and drying until the honey is absorbed; (c) baking the yellow, yellow, reddish, bellflower, ginseng or Schisandra chinensis absorbed with honey for a certain time; (e) slicing the roasted Astragalus, Deodeok, Bellflower, Ginseng or Schisandra chinensis to a certain size; (f) mixing purified water and spirits to the cut yellow cherries, deodeok, bellflower, ginseng or Schisandra chinensis; (g) sealing the mixture in a cylinder of oak to ripen to obtain an extract; And (h) relates to a method for producing liquor using honey consisting of the step of removing the extracted Astragalus, Deodeok, bellflower, ginseng or Schisandra chinensis and bottle packaging the extract.

In Korea, honey has been collected for a long time and used as a valuable medicine and food. Honey is stored in the front of the honey bee sucked from the flower and returned to the beehive and vomited again, and the sucrose was transformed into glucose and fructose, or invert sugar, by the enzyme action of saliva. . In addition to these sugars, honey contains many useful ingredients such as protein, minerals, beeswax, sage, pollen, pigments, aromatic substances, vitamins B1, B2, B6, and amino acids. have.

In modern medicine, the main components of honey, glucose and fructose, are monosaccharides that are digested and absorbed without further decomposition, so absorption is fast and the inverted sugar absorbed without burdening the stomach becomes energy, which is good for fatigue recovery. It contains a lot of minerals such as potassium, calcium, and magnesium. Potassium removes cholesterol in the body, keeps the blood alkaline, strengthens blood vessels, and activates the internal organs. Therefore, it is good for adult diseases such as high blood pressure and heart disease. Magnesium is also sedative and is effective for neuralgia.

Honey can be taken as it is, or it can be used as honey tea by mixing honey from water.

However, the applicability of liquor using honey has not been studied or reviewed. The present inventors have investigated whether it is possible to develop a health functional liquor product using a material having honey and other pharmacological properties, and can be used with honey suitable for liquor. It was conducted to search for the material.

The present invention, in order to develop a liquor product having the flavor of honey and health-oriented functional properties of honey, to search the drying conditions that can be absorbed as it is without melting the honey in natural materials, Astragalus, Deodeok, bellflower, ginseng or Schisandra chinensis It is an object of the present invention to provide a method for producing liquor having a health promoting function of honey and natural materials without any difficulty in terms of sensuality by using alcohol dilution.

The present invention provides a method for producing liquor using honey comprising the following steps, to achieve the above object.

(a) picking the yellow-colored product and washing and drying it;

(b) applying honey to the entire dried torso trunk and drying until the sulfur uptake absorbs honey;

(c) baking honey absorbed honey from oak charcoal until the color of the yellowish yellow is yellowish yellow;

(e) slicing the roasted coriander to a predetermined size;

(f) mixing purified water and spirits in the cut sulfuric acid;

(g) sealing the mixture in a cylinder of oak to ripen to obtain an extract; And

(h) relates to a method for producing liquor using honey, which comprises the steps of extracting the extracted Astragalus and packaging the extract.

It is also possible to prepare a liquor using honey comprising the following steps, including a specific drying method.

(a) picking the yellow-colored product and washing and drying it;

(b) applying honey to the entire dried trunk;

(c) drying for 48 hours in a drying chamber at 45 ° C .;

(d) if the sulfuric acid absorbs honey during the drying process, baking the charcoal in oak charcoal until the yellow color becomes yellowish yellow;

(e) slicing the roasted coriander to a predetermined size;

(f) mixing 1200 grams of the cut astragalus with 60 liters of purified water and 20 liters of alcohol;

(g) sealing the mixture in a cylinder of oak and aging for 30 days to obtain an extract of Astragalus; And

(h) removing the extracted astragalus and bottle-packing the extract.

In the present invention, the dried sulfur group is dried for about 48 hours in a drying chamber at about 45 ° C. for less than this temperature, and drying is not sufficiently performed. At this temperature, honey easily melts and is difficult to be absorbed during the drying process. Because.

The present invention has been used as an edible alcohol from ancient times as well as Astragalus, and replaced with any one of the proven and easily available root vine material, Deodeok, Bellflower, Ginseng, Schisandra chinensis to produce liquor using honey. It includes how to do it.

By absorbing honey into plant material in advance and baking in charcoal, the active ingredients of honey and plant material are easily leached together in the alcohol leaching stage to give a soft taste and aroma of harmonious tastes in the final liquor product. It is.

Therefore, the present invention also covers liquor leached in a certain concentration of alcohol by heating charcoal, such as oakja, deodeok, bellflower, ginseng, schisandra, and Schisandra chinensis absorbed with honey under certain conditions.

Honey is called 'living food' because it contains enzymes in addition to ideal comprehensive nutritional ingredients such as pollen-specific vitamins, proteins, minerals, aromatics, and amino acids, and the fatigue recovery effect of glucose and fructose cannot be compared with any food. It is a characteristic of honey. Honey, which is composed mainly of glucose and fructose, is absorbed directly by the body's barrier to become glycogen and stored in the liver, and this glucose is mainly burned by muscle cells in the body to generate the energy necessary to sustain life.

Honey contains most of the minerals needed by humans, so it is important to smooth out important physiological functions in the body, complete the development of bone tissue, and ingest the honey containing large amounts of glucose for nutritional disorders and fatigue recovery. There is a significant effect. In addition, the honey helps the peristalsis of the intestine to act as a suit, proliferates Bifidobacterium, inhibits the intestinal bacteria, and potassium in the honey removes the body's cholesterol and blood waste from the blood vessels. Maintaining blood alkaline to keep the internal organs active, so high blood pressure, heart disease, constipation and so on.

Astragalus is sweet in taste and has a mild warmth, has a strong heart action, and has the effects of tonic, cold, diuretic, small-species and so on.虛脫), prolapse (脫肛), uterine deprivation, internal sewage, cold sweat, peripheral nerves, etc. are prescribed.

Deodeok eats young leaves in spring and roots in autumn. The four ginseng of the herbal medicine is dried root, and is used in oriental medicine to remove dentition, expectoration and waste heat.

The main ingredient of bellflower is saponin. The medicinal herb is peeled or dried as it is, and is used in oriental medicine for dentition, lung fever, tonsillitis and diarrhea.

The efficacy of ginseng has been recognized for its effectiveness based on thousands of years of experience in oriental medicine. In 488-496, Dohongkyung revised the `` Shinnonbanechogae '', which states that "Ginseng mainly contains five intestines, stabilizes the mind, stops the border, brightens the eyes, makes the head wise and takes long time. Prolong the service life ”.

Schisandrarin, gomycin, citric acid, citric acid, citric acid, and other ingredients are included in the omija to strengthen the heart, lower blood pressure and increase immunity to use as a tonic. Strong lung function and antitussive, expectorant action to help treat coughs and thirst.

In order to achieve the above technical problem will be described in more detail by the following examples the content of the present invention. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example 1

The yellow color of the product was selected, washed thoroughly, dried naturally, and the honey was evenly applied to the entire dried yellow body. After drying for 48 hours until the honey is all absorbed in the yellow color in a drying chamber at 45 ℃, heated until the color of the yellow color in the oak charcoal yellow to yellow yellow, the roasted sulfur was cut into 2 ~ 10 mm thick. 60 liters of purified water and 20 liters of spirits were mixed for 1,200 grams of cut astragalus, sealed in oak cylinders, and aged for about 30 days. Extracted astragalus was removed by filtration, and alcoholic leach was packaged in bottles in a predetermined unit.

Example 2

In the above example, ethanol leaching was prepared in the same manner using Deodeok instead of Astragalus.

Example 3

Alcoholic leaching was prepared in the same manner using bellflower instead of Astragalus in the above example.

Example 4

In the above example, ginseng leach was prepared in the same manner using ginseng instead of Astragalus.

Example 5

In the above example, alcohol leaching was prepared in the same manner using Schizandra instead of Astragalus.

<Sensory test>

In comparison with the conventional 25% alcohol distilled liquor (hereinafter referred to as Comparative Example), the ethanol leaching solution containing honey prepared through the above examples was subjected to the sensory test on 20 trained sensory test agents and the results are as follows. Table 1 shows.

The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method. The test subjects recorded scores according to the following evaluation criteria, and their average values were obtained and recorded.

5: very good

4: good

3: normal

2: bad or not good

1: very bad

TABLE 1

flavor zest Color Overall preference Comparative example 3.0 3.1 4.0 3.3 Example 1 3.8 3.6 3.9 3.8 Example 2 3.8 3.9 3.8 3.6 Example 3 3.6 3.8 3.9 3.7 Example 4 3.8 3.9 3.9 3.8

As shown in Table 1, dilute shochu using leachate treated with Astragalus, Deodeok, bellflower, and ginseng with honey showed superior scores in taste and flavor and sensory factors, and sensory differences in color compared to conventional soju. It was not big. In particular, the overall acceptability was much better than the comparative example.

After tasting the leach liquor containing the honey of the present invention, the unique taste and aroma of honey blended with the plant material components, and the harmonious liquor feeling was very soft and good compared to the comparative example.

As described and demonstrated in detail in the above, the manufacturing method of liquor containing alcohol leaching liquid treated with Astragalus, Deodeok, bellflower, ginseng or Schisandra chinensis according to the present invention is a health-conscious and functional food in the future food industry The present invention relates to a new functional liquor invention that adds value to existing products by using natural materials that can satisfy the needs of consumers. Therefore, the liquor containing honey of the present invention can enhance the applicability to the functional liquor that utilizes the physiologically active function as well as the unique soft taste and flavor.
It can be used as a new health-oriented type of liquor that can emphasize the pharmacological effects of honey.

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Claims (5)

Method for preparing liquor using honey, comprising the following steps (a) picking the yellow-colored product and washing and drying it; (b) applying honey to the entire dried torso trunk and drying until the sulfur uptake absorbs honey; (c) baking honey absorbed honey from oak charcoal until the color of the yellowish yellow is yellowish yellow; (e) slicing the roasted coriander to a predetermined size; (f) mixing purified water and spirits in the cut sulfuric acid; (g) sealing the mixture in a cylinder of oak to ripen to obtain an extract; And (h) removing the extracted astragalus and bottle-packing the extract. Method for preparing liquor using honey, comprising the following steps (a) picking the yellow-colored product and washing and drying it; (b) applying honey to the entire dried trunk; (c) drying for 48 hours in a drying chamber at 45 ° C .; (d) if the sulfuric acid absorbs honey during the drying process, baking the charcoal in oak charcoal until the yellow color becomes yellowish yellow; (e) slicing the roasted coriander to a predetermined size; (f) mixing 1,200 grams of the cut astragalus with 60 liters of purified water and 20 liters of alcohol; (g) sealing the mixture in a cylinder of oak and aging for 30 days to obtain an extract of Astragalus; And (h) removing the extracted astragalus and bottle-packing the extract. The method of claim 1 or 2, wherein the liquor is replaced with any one of deodeok, bellflower, ginseng, and schizandra to produce liquor using honey. Liquor using honey, characterized in that produced by the method of claim 1 or 2. Liquor using honey, which is prepared by the method of claim 3.