KR100752720B1 - Manufacturing method of fermentation dring using portulaca oleracea L. medicinal stuff - Google Patents

Abstract

 The present invention provides a fermented beverage that provides high fermentation beverages with high palatability and functionality by fermenting jujube, ginger, 칡, licorice, green tea, and peony, which are herbal medicines, in the Korean quince erysipelas (Portulaca oleracea L.) The present invention relates to a method for producing a fermented beverage as a main raw material. The manufacturing process of the present invention is a concentrated solution of steamed green tea and green tea at 90 ° C. for 1 hour at a ratio of 10: 3% by weight. After diluting the quince vinegar for 1 hour, dipping the quince vinegar into the steamer and putting it in a steamer and steaming it with steam and steamed green tea at 20 kg / cm 3 for 10 minutes. Dry for 10 hours while maintaining the temperature at 15 ℃, and make 15% moisture content, and pentagram with 5: 14: 3: 2: 14: 2: 1 weight of pentachocho, jujube, ginger, sauerkraut, licorice, green tea, peony Jujube, ginger, sauerkraut, licorice, green tea, peony and purified water, except for candles, are put in a pressure tank. After 1 hour of first sterilization with steam, drain the steam from the pressure tank, add the dried quince vinegar, and then secondly sterilize for 1 hour at 120 ° C, naturally ferment at 24 ° C for 24 hours, and then stop the fermentation continuously. It is characterized in that it is prepared by sterilization treatment for 20 minutes at 5 ℃, quince vinegar fermented beverage of the present invention prepared by mixing the herbal medicine by removing the bitter smell of quince vinegar to improve the taste and functionality to drink It is provided by the effect.

Description

Manufacturing method of fermented beverages containing five Korean herb and Chinese herbal medicines {Manufacturing method of fermentation dring using portulaca oleracea L. medicinal stuff}

 The present invention provides a fermented beverage that provides high fermentation beverages with high palatability and functionality by fermenting jujube, ginger, 칡, licorice, green tea, and peony, which are herbal medicines, in the Korean quince erysipelas (Portulaca oleracea L.) It relates to a method for producing a fermented beverage as the main raw material.

The mixing of the herbal medicine to the fermented beverage of the present invention is to remove the bitter fishy smell remaining in the pentacle quince, and to have palatability.

The present inventor tried to prepare and drink a typical drink using the purslane, which is a five-fold, but it was found that there is a problem that it is difficult to produce a high-fermented fermentation drink in the conventional method because the smell of fish writes.

The present invention is to provide a five-fermented fermented beverages with excellent palatability and functionality by mixing the herbal medicine in order to remove the smell of bitter taste and fishy smell of low five palatability, the manufacturing process of the present invention is the following seven steps After five fermented vinegar is to produce a beverage.

Hereinafter, an embodiment of the present invention will be described in detail for each manufacturing process as follows.

EXAMPLE

(One). Stage 1 Process : Purification with Chinese Herbal Medicine

Wash pentacle vinegar in clean water and concentrate the concentrate and green tea at 90 ° C for 1 hour at a ratio of 10: 3% by weight. Concentrate the concentrate: dilute the pentacle vinegar with water at a ratio of 1:10 (ℓ) for 1 hour. Soak it.

The use of 칡 and green tea in the first stage process is effective in eliminating the low palatability and fragrance of the five tastes of Oengcho, and quenching thirst and drinking like other high-quality beverages. Because there is.

(2). Two-step process : steaming process to enhance taste and aroma

In the first step, the pentacle vinegar is taken out and put into a steamer and steamed for 10 minutes with steam at a pressure of 20 kg / cm 3.

(3). 3 step process : drying material processing process

Put the steamed five-colored pentagram in a dryer and dry it for 10 hours while maintaining the temperature of 76 ℃ ~ 85 ℃ to make water content 15%.

(4). 4 step process : 1st sterilization process of medicinal herbs

Combine pentachocho, jujube, ginger, 14, licorice, green tea, peony at 64: 14: 3: 2: 14: 2: 1% by weight, jujube, ginger 칡, licorice, green tea, peony Purified water is put in a pressure tank and sterilized at 90 ° C for 1 hour.

[Raw Material Blending Ratio]

Main material Five row candles 64 kg Secondary sterilization  4.27% by weight    Subsidy Jujube 14 kg    Primary sterilization  0.933% by weight ginger 3 kg  0.2 wt% 칡 2 kg  0.13% by weight licorice 14 kg  0.933% by weight green tea 2 kg  0.13% by weight Peony 1 kg  0.067% by weight Purified water 1400 kg  93.337% by weight Sum 1500 kg  100 wt%

※ Purified water may be somewhat reduced since it is concentrated after evaporation.

(5). 5 step process : secondary sterilization process

After depressurizing the steam in the pressure tank, add dried pentacle vinegar and re-sterilize for 2 hours at 120 ℃.

As a result of the experiment, it was found that the taste and aroma of the pentagram improved when it was sterilized by adding medicinal herbs and pentagram.

(6). 6-step process : natural fermentation process

In step 5, the fermentation is carried out for 24 hours at a temperature of 30 ° C. and sterilized for 20 minutes at 100 ° C. to stop the continuous fermentation.

(7). 7th Step Process : Packing Process

After filtering the beverage from the beverage prepared through the above process, inject it into a packaging container such as a plastic pack, a glass bottle, an aluminum can, and then put the container in water and sterilize it for 15 minutes at a sterilization temperature of 85 ° C before shipment.

Fermented soybean vinegar fermented beverage of the present invention prepared through the process as described above has the effect of providing a functional drink with improved palatability and functionality is easy to drink by removing the smell of fish writes by mixing the herbal medicine.

Claims (1)

Concentrate the concentrated solution by dipping green tea and green tea at 90 ° C for 1 hour at a ratio of 10: 3% by weight and diluting the pentacle with dilution for 1 hour by diluting the concentrate: water at a ratio of 1:10 (ℓ) Take it out and put it in a steamer and steam it for 10 minutes with steam at a pressure of 20㎏ / ㎠, and then put the steamed pentacle vinegar in a drier for 10 hours while maintaining the temperature of 76 ℃ ~ 85 ℃, and make it 15% moisture, , Licorice, green tea, and peony are mixed at a ratio of 64: 14: 3: 2: 14: 2: 1 by weight, and jujube, ginger, 칡, licorice, green tea, peony and purified water, except pentacolum, are placed in a pressure tank After 1 hour sterilization at 90 ℃ for 1 hour, remove the steam from the pressure tank, add dried pentacle vinegar, and then 2 hours sterilization at 120 ℃ for 1 hour and fermentation for 24 hours at 30 ℃, then stop the continuous fermentation. In order to make a five-minute sterilization treatment at 100 ℃ for five oakcho and herbal medicines A method for producing a fermented beverage of charge.