KR100758252B1 - Preparation method for rice wine being made from japanese cornel and the rice wine - Google Patents

Abstract

A preparation method of rice wine made from Cornus officinalis SIEB and the rice wine prepared therefrom are provided to serve taste and flavor, anthocyanin pigment and health-improving effects of Cornus officinalis SIEB to rice wine by adding its extract into alcohol fermented solution during the maturation step. A preparation method of rice wine made from Cornus officinalis SIEB comprises the steps of: alcohol-fermenting raw materials of rice wine; and adding 0.1-0.2 liter of Cornus officinalis SIEB extract which is prepared with ethanol and 0.02-0.03 liter of Lithospermum erythrorhizon SIEB. extract which is prepared with ethanol into 1 liter of alcohol fermented solution for rice wine during the maturation step, wherein the Cornus officinalis SIEB rice wine contains cornin which stimulates parasympathetic nerve, loganin which slightly stimulates central nerve, saponin, gallic acid, tartaric acid, malic acid, tannin, vitamin A and selenium.

Description

Preparation method for rice wine being made from Japanese Cornel and the rice wine}

The present invention relates to a method for producing a traditional herbal medicine similar to the rose wine with flavor and color tone using a cornus oil having a high antioxidant capacity, and a herbal medicine produced thereby. More specifically, the quality is stable by adjusting the addition time of cornus milk in the manufacturing process of the liquor, and in addition, the traditional medicines having high taste characteristics are produced by giving a color similar to wine through leaching of anthocyanin pigment of cornus milk. It is about method and cornus medicinal herbs.

In the past, most herbal medicines are declining due to the problem of deterioration due to hangover or malt flavor, browning, etc., and the old image of the medicine itself, and now it is usually only consumed by some elderly people. have. On the other hand, the wine market is rapidly increasing and especially appealing to the young generation. Therefore, in order to improve the problems of Yakju, the traditional liquor of Korea, it is urgently needed to manufacture improved Yakju with excellent health and quality stability as well as excellent flavor and appearance, out of the existing traditional Yakju framework. It is becoming.

Cornus is one of the glycosides of tannin and saponin, such as cornin, which stimulates parasympathetic nerves, loganin, which has some central nervous excitability, and saponin. Organic acids such as gallic acid, tartaric acid and malic acid, and tannin and vitamin A, which are astringent ingredients, are effective in nourishing and astringent effects, and selenium can prevent cancer. There are functional ingredients such as (Se) and it is also represented as three major tablets together with Bokbunja (覆盆子) and Gojija (枸杞 子).

However, simply injecting the leachate of the medicinal herbs into the fermentation process according to the conventional method of manufacturing traditional medicine has a problem that it is difficult to utilize the sensory characteristics of the uniform product and the medicinal herbs themselves.

The present invention has been made to solve the problems of the prior art as described above,

An object of the present invention is excellent in flavor and drinkability, has excellent properties in quality stability and contains not only high antioxidant activity, but also various pharmacological components such as cornine, loganin, organic acids, woolen assets, malic acid, grape acid, etc. It is to provide a method and method of manufacturing Yakju, which is based on cornus oil, which is effective for nourishing tonic, hangover and fatigue recovery.

In order to achieve the above object, the present invention provides a method for producing medicinal liquor made from cornus oil, wherein the cornus oil leaching solution is added to the alcoholic fermentation solution during the aging process after alcoholic fermentation. It provides a method of manufacturing medicine.

According to the present invention, preferably, the licorice leachate is further added together with the cornus leachate.

According to the present invention, preferably, the addition amount of the cornus leachate and the licorice leachate are added in a ratio of 0.1 to 0.2L and 0.02 to 0.03L per 1 L of the fermentation broth, respectively.

In addition, the present invention provides a medicinal liquor made from cornus oil, which comprises a cornus leachate added during the aging process after alcoholic fermentation.

According to the present invention, preferably, the licorice leachate added to the aging process after alcohol fermentation may be further included.

Hereinafter, the content of the present invention in more detail as follows.

In the present invention, as one of the traditional herbal medicine, the medicinal herbs that can produce a color similar to wine while having high antioxidant power among edible herbal medicines published in herbal wood, Chinese herbal medicine books and the Korea Food and Drug Administration, etc. are used as main medicines.

Table 1 shows the results of measuring the antioxidant capacity of other medicinal herbs, including cornus oil. [Analytical method of antioxidant activity: DPPH method, take 0.012g of DPPH reagent in the dark and dissolve in 100ml EtoH (LC grade) for 1 hour. After stirring for 100 minutes, distilled water was added, and the absorbance was adjusted using 50% ethanol (LC grade) to 1, the spectrophotometer (spectrophotometer) was adjusted to 517 nm and reacted for 20 minutes.

<Table 1> Antioxidant Activity of Herbal Medicines including Cornus

Medicine Extraction condition Extraction Concentration Extract 20 µg / ml 100 µg / ml 500 µg / ml 1000 µg / ml Japanese Honeysuckle Ethanol 45% 0 0 5.2 10.6 70.0 Ethanol 15% 0 0 3.6 10.3 71.4 H ₂ 0 0 0 4.6 8.6 71.7 Dan-Shen Ethanol 45% 0 3.1 20.9 49.3 77.0 Ethanol 15% 0.2 2.8 22.1 46.4 78.3 H ₂ 0 0.2 4.3 21.7 50.2 77.4 Pogongyoung (Taraxaci Herba) Ethanol 45% 0 0 4.9 12.1 76.0 Ethanol 15% 0 0 3.9 9.8 73.2 H ₂ 0 0 0 3.2 10.4 69.7 Dodder Ethanol 45% 0 One 8.3 19.3 75.5 Ethanol 15% 0 0 5.3 14.3 78.5 H ₂ 0 0 0 5.6 13.5 83.9 Yellow Lotus (Jeffersonia Dubia) Ethanol 45% 0 0 5.3 11.9 45.0 Ethanol 15% 0 0 4.3 9.5 53.5 H ₂ 0 0 0.7 3.9 9.5 61.3 Gardenia juice (Gardeniae Fructus) Ethanol 45% 0 1.1 5.2 11.2 70.4 Ethanol 15% 0.6 0.6 4.5 8.8 69.6 H ₂ 0 0 0.1 3.7 8.4 74.2 Cornus (Japaness Cornel) Ethanol 45% 0 0 6.3 13.6 90.6 Ethanol 15% 0 0 3.7 10.2 90.5 H ₂ 0 0 0 2.7 8.1 90.2 Golden Gold (Skullcap) Ethanol 45% 0.5 4.5 36.9 49.4 80.6 Ethanol 15% 0 0.3 3.8 8.8 77.4 H ₂ 0 0 0 2.4 5.1 79.3

In the present invention, it is also possible to further add the vinegar as auxiliary medicine with cornus. Licorice is preferable in that it can provide a wine-like high antioxidant traditional medicine without adversely affecting the flavor and color of cornus.

Cornus and licorice as described above may be used in the form of leaching liquors, which are preferably added in the ripening step, which is a subsequent step of alcoholic fermentation. According to this, there is no difference in quality according to the fermentation broth can ensure the quality stability in the final product.

The manufacturing method of the cornus leachate and the leachate liquor according to the present invention is not particularly limited, and may be achieved by, for example, leaching by adding a predetermined amount of cornus and licorice to alcohol or alcohol. For example, it can be obtained by leaching 5 kg of cornus oil in 18 L of 45% ethanol for 48 hours. Similarly, the leaching licorice can be obtained by leaching 5Kg of licorice in 5L of 45% ethanol for 48 hours.

The addition amount of the cornus leachate and the licorice leachate are not particularly limited. For example, the cornus leachate may be added at a ratio of 0.1 to 0.2L based on 1L of the fermentation broth, and the licorice leachate is 0.02 to 0.03 based on 1L of the fermentation broth. It can be added at a ratio of L.

The manufacturing process of Yakju using raw cornus according to the present invention may follow the general manufacturing process of traditional Yakju known to date. However, the present invention is different in that the oxalic acid leachate and licorice leachate are added to the alcoholic fermentation broth in the aging step after alcoholic fermentation during the manufacturing process of a conventionally known chemical liquor.

General manufacturing process of traditional Yakju may include a series of processes, such as manufacturing base wine, single stage immersion, two stage immersion, primary filtration, low temperature aging, filtration and blending, filtration, sterilization and bottling, but in the present invention, It is not limited. In other words, in the above process, some may be modified or omitted as necessary.

Hereinafter, the contents of the present invention will be described in detail through examples. However, the following examples are provided to explain the contents of the present invention, but the scope of the present invention is not limited thereto.

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Example 1 Preparation of Cornus
10 kg of cooked rice, lactic acid (90%) 120ml, yeast 100g, purified enzyme 30g, water 20L was added to ferment for 5 days at 20 ℃ to prepare a base liquor.
180 kg of cooked rice and liquefied enzyme (α-amylase) After 3L, 400g of purified enzyme and 300L of water were added, fermentation was carried out for 5 days at 20 ° C at room temperature, followed by one-stage immersion.
After adding 510 kg of steamed rice, liquefied enzyme (α-amylase) 3L, purified enzyme 400g, and 900L of water to the first stage immersion, fermentation and aging for 15 days at room temperature 20 ℃ was carried out to perform two stages of annealing.
After two stages of immersion, the resultant was filtered using a filter press to separate the fermentation broth 1400L (alcohol content 13.5%) and sake lees (sour sake) 245 kg.
After leaching 5kg of cornus oil for 48 hours in 18L of 45% ethanol, leaching 3L of 17L of leachate with 5L of 45% ethanol for 48 hours, 3.5L of leachate was added to 140L of fermentation broth from fermentation broth obtained above, and then at room temperature 4 ℃. Aged more than 20 days.

After adding the cornus leachate and the vinegar leaching solution to the fermentation broth, the fermentation broth was filtered through a diatomaceous earth filter using a diatomaceous earth filter, and then calibrated with 13% cornus in a self-blending manner, followed by filtration with a 0.2㎛ ultra-cartridge filter, followed by 85 ℃ After sterilization for 20 minutes, bottling was prepared.

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As a result of three times of self-testing according to the present invention it was possible to produce all functionally the same corn seed. For example, it was more refreshing than the wild corn wine fermented in the laboratory and produced functionally close to rose wine. In addition, this method suggests that even the addition of chemicals and other functional substances that are stable under low temperature conditions can produce homogeneous products.

Comparative Example

As a traditional herbal medicine that can be purchased on the market, six traditional herbal medicines (jinmae, hydrangea, gojija, sasamju, Sogokju, heaven) added with Chinese herbal medicines were purchased and analyzed.

In order to demonstrate the superiority of the present invention, the present inventors have the medicines prepared according to Example 1 and Comparative Example, and compared and analyzed the antioxidant capacity and consumer preference of the product as follows.

Experimental Example 2 Antioxidant Activity Test

Antioxidant activity of the medicines prepared in Example 1 and the medicines collected for the comparative example was analyzed. DPPH method was used to analyze antioxidant activity. 0.012 g of DPPH reagent was taken in the dark, dissolved in 100 ml ethanol (LC grade), and stirred for 1 hour. After that, 100 ml of distilled water was added, and the absorbance was adjusted to 50% using ethanol (LC grade). The spectrophotometer was set at 517 nm, reacted for 20 minutes, and measured. The analysis results are shown in Table 2.
<Table 2> Antioxidant Activity Ratio of Cornus Liquor and Traditional Herbal Wine Available Commercially

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Traditional medicine Antioxidant activity (%) Arithmetic 67.0 Authenticity 39.9 hydrangea 66.6 Wolfberry 40.1 Three weeks 35.3 Sogokju 63.7 heaven 62.9

As shown in Table 2, Example 1 (acid water liquor) showed a high or similar antioxidant capacity compared to the comparative examples.

Experimental Example 3 Symbol Test

In analyzing palatability, general analysis results cannot be more than the reference value. This is because our science and technology is limited to simply quantify the good and bad degree of flavor. Therefore, in the end, it is inevitable to rely on the preference investigation. The sensory test was easily assimilated with foreign alcoholic beverages, but was conducted for those in their twenties and thirties who will create a new mainstream culture. Since palatability surveys are not conducted for highly trained personnel, they were selected by simply comparing them. In the comparative example, the stocks with the highest market share were used. As a result, the preference of the example was much higher. This can be seen as the result of a combination of aroma, taste and color factors.

The results for the palatability survey are shown in Table 3 below.
TABLE 3

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preference Example 1 Comparative Example 1 % Of preference 72.5 27.5 Remarks Sensory test personnel 60 people Composition: 30s in 20s, 30s in 30s

As described above, according to the present invention, it is excellent in flavor and taste by inducing the growth of appropriate yeast during the fermentation process of Yakju by using cornus oil containing various pharmacological ingredients such as cornine and loganine and unique flavor components. By efficiently transferring the anthocyanin pigments of cornus and licorice to the liquor, the red and yellow blends of yellow liquor are produced and provided to promote the economic consumption of cornus milk to increase the income of farmers. Will contribute.

Claims (5)

In the manufacturing method of the liquor made from cornus oil, A method of preparing yakju using raw cornus as a raw material comprising the step of adding 0.1-0.2L of cornus leachate and 0.02-0.03L of licorice leachate per liter of alcoholic fermentation in the aging process after alcoholic fermentation. delete delete A wild liquor made from cornus oil as a raw material, characterized by containing 0.1-0.2L of cornus leachate and 0.02-0.03L of licorice leachate per liter of alcoholic fermentation in the aging process after alcoholic fermentation. delete