KR100868580B1 - Method for preparing fermented alcoholic drink using rose and extract of rose - Google Patents

Abstract

A stamen manufacturing method is provided to prevent a characteristic incense of rose from being lost in fermentation by using the rose and an extract thereof. Crude liquor is manufactured by adding and cultivating lactic acid, yeast and liquor-making water after inoculating white-koji mould into the digested rice. The first crude liquor is manufactured by adding and cultivating the liquor-making water in the manufactured crude liquor. The second fermented koji is manufactured by adding and fermenting the compressed rice plant, the hard-boiled rice, the liquor-making water and the rose into the first crude liquor. Stamen liquor is manufactured by adding liquor-making water and the rose extract after filtering the second fermented koji.

Description

Method for preparing fermented liquor using rose and its extract {Method for Preparing Fermented Alcoholic Drink Using Rose and Extract of Rose}

The present invention relates to a rose flower and a method for preparing flower liquor using the extract, characterized in that the use of the rose in the fermentation process and considering the loss of the unique fragrance of the rose during fermentation, characterized in that the manufacturing using the rose extract during the composition It relates to a method of producing fermented wine.

Recently, as consumers' concern about health increases, functional products made of low pesticides or organic raw materials are being preferred. Like this, in pursuit of well-being, various foods and supplies using herbs, flowers or tea leaves are easily found in our lives.

Rosa hybrida Hort . ) Is a dicotyledonous plant, a genus of plants belonging to the genus Rosaceae, is a shrub-like flowering plant, and there are natural hybrids and improved species of wild species. It has been cultivated for ornamental and fragrance because of beautiful flowers with fragrance, and horticultural species that have been improved and nurtured are also grown. Wild species of rose are distributed in cold, subtropical, temperate and subtropical regions of the northern hemisphere and about 200 species are known.

The flowers, leaves, and berries of roses contain vitamins A, B, C, E, nicotinic acid, imide, malic acid, organic acid, tannin, flavonoids, and lactones. In the old days when fruit was not common, it was known that the fruit of wild rose was enjoyed as a dessert. Currently, it is classified as food and plant that can be used as the main raw material in the KFDA's Dietary Regulation 65421 and the food grade food classification. Rose petals contain 17 times more vitamin C per lemon than lemon and 20 times more vitamin A, beta carotene in tomatoes and carrots. As a pharmacological effect, lactone has vasodilating effect and flavonoid has excitatory effect, and other effects increase gastrointestinal enzymes, promote digestion, strengthening, lowering blood pressure and lowering cholesterol. Has been reported to have Recently, a study showed that the volatiles extracted from rose flowers have antidepressant effects. Among them, roses have more than twice the antioxidant power of other flowers, which is due to the high content of anthocyanin, an antioxidant. It is believed to have been.

Patents related to liquor manufacturing using flowers include 'Alcohol using chestnut flowers and its manufacturing method (Korean Patent Registration No. 10-0445365)', 'Fermented liquor using acacia petals (Korean Patent Publication No. 10-2003-0041427)' 'Sake containing glycolysis and its manufacturing method (Korean Patent Registration No. 10-0645104)', 'Manufacturing method of Nara Flower Wine (Mugunghwaju)' (Korean Patent Registration No. 10-0055068) and 'Mugunghwa Tea' Alcohol production method (Korean Patent Publication No. 10-2005-0080428).

The method of making liquor using tea leaves is widely used for the production of soju, but the manufacturing of liquor using herbs and flowers has not been activated yet, although there are traditional folk liquors such as head wine and chrysanthemum liquor. It is only. The amount of flowers used in the manufacture of traditional liquor, such as nectarine and chrysanthemum, is recommended 20% compared to that of Jeseongju, but the amount is not clearly stated for each alcoholic beverage.

Conventional techniques related to food manufacturing using roses include 'the manufacturing method of ice creams with the theme of rose flowers' (Korean Patent Registration No. 10-0439567) and' Rose Tea Composition (Korean Patent Registration No. 10-0549217) ',' Rose petal hot water extract and functional beverage manufacturing method using the same (Korea Patent Registration No. 10-0755190) ',' Chemical composition of rose flower as food material (Yang Mi-Ok, Korean Journal of Food and Nutrition Science, Vol . 31, No. 3) (P. 539-542, 2002) and 'The Effect of Domestic Rose Extracts on Chinease Hamster Ovary' (Cheon, Hye-Kyung et al., 3 Korean Journal of Applied Biochemistry, p132-135, 2007).

However, none of the above documents teaches or discloses a method for producing a flower liquor prepared using the rose of the present invention and its extract.

Accordingly, the present inventors have made diligent efforts to overcome the problems of the prior art in which discoloration and off-flavor occur in the production of fermented wines made of flowers as raw materials. As a result, the rose is used in the fermentation process and the rose extract is used for the preparation. The fermented liquor prepared showed a high fermentation ratio and a formulation ratio, and it was confirmed that the color, fragrance, and nutrients of the rose were transferred to the product to show an excellent main quality.

It is a main object of the present invention to provide a method for producing a rose flower and a flower liquor using the extract, characterized in that the color, fragrance and nutritional components of the rose are manufactured so as to maximize the product.

In order to achieve the above object, the present invention (a) inoculated with white rice bacterium in immersed, increased white rice to prepare an entry, and then adding yeast, lactic acid and casting water to the prepared entry and incubated to prepare the base liquor ; (b) preparing a drunk of one-stage immersion by adding and expanding culture with the entry and casting water to the prepared base liquor; (c) adding the fermented soybean paste, cooked white rice, yeast, casting water and rose flower to fermentation of the prepared one-stage immersion and fermentation to prepare a two-stage immersion. And (d) filtering the aged immersion of the prepared two-stage immersion, and then adding and forming the casting water and the rose extract, thereby providing a method of preparing the rose flower using the extract.

The rose and the method of manufacturing the liquor using the extract of the present invention was prepared so that the active ingredient of the rose to the maximum possible product, so you can drink together various nutritional ingredients such as vitamin A, vitamin C, malic acid and organic acid It is possible to provide a fermented liquor having a good quality in terms of color, aroma, taste, etc. in harmony with the fermented flavor of the unique flavor of the rose.

In one aspect, the present invention comprises the steps of (a) inoculating white rice bacterium by dipping and increasing white rice to prepare an entry, and then adding yeast, lactic acid and casting water to the prepared entry and culturing to prepare a base liquor; (b) preparing a drunk of one-stage immersion by adding and expanding culture with the entry and casting water to the prepared base liquor; (c) adding the fermented soybean paste, cooked white rice, yeast, casting water and rose flower to fermentation of the prepared one-stage immersion and fermentation to prepare a two-stage immersion. And (d) filtering the aging wine prepared in the two-stage immersion step, and then adding and forming casting water and a rose extract, and a method of preparing flower wine using the extract.

In the present invention, the amount of the rose added may be 5 to 20 parts by weight based on 100 parts by weight of white rice, and the amount of the rose extract added may be 1 to 10 parts by weight based on 100 parts by weight of the fermented liquor.

Prior to the present invention, preliminary experiments were carried out with various kinds of flowers as raw materials. When manufactured using jasmine as raw materials, discoloration and odor occurred and were excluded from the object. The leaching experiment using sake and distilled liquor was confirmed the adequacy of the use of rose as a raw material and its optimum amount of use, and fermented liquor using rose and rose extract was prepared based on the optimum amount of use. As a result of fermentation ratio analysis, fragrance component analysis and sensory test on the produced fermented liquor, the fermented liquor according to the present invention showed high fermentation ratio and formulation ratio, and rose color, fragrance, and nutritional ingredients were transferred to the product, resulting in excellent quality. It was confirmed that it represents.

In the present invention, an ingestible edible roses with food (Mrs. Mariatta Fermented liquor was prepared using Red Rose ) and a rose extract (Homerose Korea Co., Ltd.) as raw materials (see Table 1, FIGS. 1 and 2).

Rose Extract Product Ingredient Table ingredient content Brix 4 Total mountain 2.8% Ethyl alcohol Not detected Pb Not detected

Hereinafter, the present invention will be described in more detail with reference to Comparative Examples and Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.

Comparative Example 1

After immersing 400 g of clean white rice for 2 hours and steaming at 100 ° C. for 60 minutes, the gourd rice was cooled to 30 ° C., and then inoculated with Bacillus Aspergillus Kawachii to prepare 400 g of immigration, and then 50 g of some of the prepared immigration. To 1 g of solid yeast, 1 ml of lactic acid and 70 ml of water were added and fermented at 25 ° C. for 1 day to prepare a base liquor. To the prepared base liquor, the remaining 350 g of the immigration and 590 ml of water were added, and fermented at 25 ° C. for 3 days to prepare a drunk of 1 st dipping. Soaked 600 g of white rice washed in the soak of the prepared one-stage immersion for 2 hours, and then added to the soybean rice, koji 20g and water 940ml prepared by cooking at 100 ° C. for 60 minutes, and fermented at 25 ° C. for 4 days, 15.4% of alcohol content, A 2,614 ml two-stage dip was prepared. After the aging of the two-stage immersion was filtered with a filter cloth, 446 ml of water was added to obtain a fermented liquor of 13% alcohol and 2,860 ml.

Example 1

     Prepared by the same method and capacity as in Comparative Example 1, 1 step soaked soybeans prepared by dipping 600 g of polished white rice for 2 hours and steaming at 100 ° C. for 60 min, soybean rice, koji 20g, 940 ml of water and 100 g of freshly washed edible roses (10% of the raw material: 100 g per 1,000 g of white rice) were added and fermented at 25 ° C. for 4 days to prepare fermented soybean paste of 15.6% alcohol and 2,650 ml of two-stage dip. It was. After the aging of the two-stage immersion was filtered with a filter cloth, 486 ml of water was added to obtain a fermented liquor of 13% alcohol and 2,916 ml.

Example  2

Prepared by the same method and capacity as in Comparative Example 1, 1 step soaked soybeans prepared by dipping 600 g of polished white rice for 2 hours and steaming at 100 ° C. for 60 min, soybean rice, koji 20g, 940 ml of water and 150 g of freshly washed edible roses (15% of the raw material: 150 g per 1,000 g of white rice) were added and fermented at 25 ° C. for 4 days to prepare fermented soybean with 15.5% alcohol content and 2,695 ml It was. After the aging of the two-stage immersion was filtered with a filter cloth, 475 ml of water was added to obtain a fermented liquor of 13% alcohol and 2,945 ml.

Example  3

In the same manner and capacity as in Comparative Example 1, alcohol aging of 15.4% and 2,613 ml of two-stage immersion was prepared, and the aging of the two-stage immersion was filtered through a filter cloth, followed by 345 ml of water and the process of FIG. 1. 100 ml of rose extract (Homerose Korea Co., Ltd .; Korea) prepared according to the present invention was added to obtain a fermented liquor of 13% alcohol and 2,853 ml.

Example  4

In the same manner and in the same manner as in Comparative Example 1, an alcohol content of 15.6% and 2,610 ml of a two-stage immersion were prepared, and the prepared two-stage immersion was filtered through a filter cloth, followed by 337 ml of water and the process of FIG. 1. 144 ml (Homerose Korea Co., Ltd .; Korea) rose extract was prepared according to the following to obtain a fermented liquor of 13% alcohol, 2887 ml.

Example  5

Prepared by the same method and capacity as in Comparative Example 1, 1 step soaked soybeans prepared by dipping 600 g of polished white rice for 2 hours and steaming at 100 ° C. for 60 min, soybean rice, koji 20g, 940 ml of water and 150 g of freshly washed edible roses (15% of the raw material: 150 g per 1,000 g of white rice) were added and fermented at 25 ° C. for 4 days to prepare fermented soybean with 15.5% alcohol content and 2,695 ml It was. After the aging of the two-stage immersion was filtered with a filter cloth, 372 ml of water and 103 ml of rose extract (Homerose Korea Co .; Korea) prepared according to the process of FIG. 2950 mL of fermented liquor was obtained.

For each experimental section, 10% and 15% of rose flowers were used to prepare comparative examples 1 and 2-stage immersion, respectively, in the form of conventional Yakju immersion with 2% yeast consumption and 160% water supply ratio. Example 1, Example 2, using the rose extract 3.5%, 5.0% at the time of formulation, respectively, 15% of the rose flower used in the preparation of saengjek of Example 3, Example 4 and two-stage immersion, loss of the unique flavor of the rose during fermentation In consideration of the fact that the experiment was divided into Example 5 using the rose extract 3.5% at the time of formulation (see Table 2).

Immersion formula division Raw material name  Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 (10% rose flower) (15% of roses) (3.5% rose flower extract) (5% rose flower extract) (15% rose + 3.5% extract) Sake Entry (g) 50 50 50 50 50 50 Yeast (g) One One One One One One Lactic acid (ml) One One One One One One Water supply (ml) 70 70 70 70 70 70 1 stage Entry (g) 350 350 350 350 350 350 Water supply (ml) 590 590 590 590 590 590 2 steps White rice (g) 600 600 600 600 600 600 Yeast (g) 20 20 20 20 20 20 Water supply (ml) 940 940 940 940 940 940 Rose (g) - 100 150 - - 150 Total raw material (white rice) consumption (g) - 1,000 1,000 1,000 1,000 1,000 1,000 Total water supply (ml) 1,600 1,600 1,600 1,600 1,600 1,600 Water supply rate (%) - 160% 160% 160% 160% 160% 160% Rose flower use rate (%) - - 10% 15% - - 15% * Rose Flower Extract Ratio (%) After-hours - - - 3.5% 5% 3.5% * The percentage of rose used is the ratio of raw material (white rice) usage. * The percentage of rose extract used is the percentage used for the final production volume.

The fermentation ratio analysis was performed for the fermented wine prepared in Comparative Example 1, Example 1 to Example 5.

Fermentation Ratio division Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 (10% rose flower) (15% of roses) (3.5% rose flower extract) (5% rose flower extract) (15% rose + 3.5% extract) Instant amount of soaking (ml) - 2,676 2,776 2,826 2,675 2,674 2,775 Aging quantity (ml) - 2,614 2,650 2,695 2,613 2,610 2,695 Aged alcohol content (%) - 15.4% 15.6% 15.5% 15.4% 15.6% 15.5% Sake lees (ml) - 200 220 225 205 204 220 Thick water (ml) water 446 486 475 345 337 372 Rose Extract - - - 100 144 103 Determination amount (ml) - 2,860 2,916 2,945 2,853 2,887 2,950 Alcohol content (%) - 13% 13% 13% 13% 13% 13% Fermentation Rate (%) - 78.2% 80.3% 81.1% 78.2% 79.1% 81.1% Formation ratio (%) - 286% 291.6% 294.5% 285.2% 288.7% 295%  * Fermentation rate (%) = Actual alcohol production / theoretical alcohol production × 100 * Theoretical alcohol (%) production = Raw material × starch value (72%) × Alcohol coefficient (0.715) Percentage of quantity used.

As a result, as shown in Table 3, the fermentation rate was the highest in Example 5 prepared by using a rose 15% and 3.5% rose extract of 81.1%, the formulation ratio of Example 5 is 295% Was the highest.

Flavor components were analyzed by GC for the fermented liquors prepared in Comparative Example 1, Examples 1 to 5 according to the liquor analysis regulations of the National Institute of Technology. Analysis conditions were as follows:

   Column: HP-INNOWAX column (30 m × 0.25 mm ID, 0.25 μm)

   Injection part: split mode, 230 ℃, split ratio 50: 1

   Carrier gas and flow rate: nitrogen, 65.7 mL / min.

   Oven condition

 : Inject sample at 45 ° C, hold for 2.5 minutes, heat up to 85 ° C at 10 ° C / min, hold for 1 minute, hold up to 130 ° C at 25 ° C / min, hold for 1 minute, column flow rate 1.3 mL / min

   Detector temperature: 240 ° C. (F.I.D)

Fragrance division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 (10% rose flower) (15% rose) (3.5% rose flower extract) (5% rose flower extract) (15% rose + 3.5% extract) Alcoholic alcohol content (%) 13.0 13.0 13.0 13.0 13.0 13.0 Mountain road 4.3 4.5 4.6 4.7 4.8 4.9 Ethyl acetate (ppm) 3.3 - - 23.5 36.2 22.6 Methanol (ppm) - 10.5 17.3 8.0 10.6 23.6 n-prophyl alcohol (ppm) 108.3 105.6 102.4 107.6 107.8 107.3 i-butyl alcohol (ppm) 141.1 117.3 129.9 139.8 140.1 145.6 n-butyl alcohol (ppm) 7.8 5.6 5.4 5.6 5.8 5.5 i-amyl alcohol (ppm) 256.9 241.1 246.7 265.7 266.1 268.5 Fusel oil (ppm) 506.3 469.6 484.4 518.7 519.8 526.9

As a result, as shown in Table 4, in the case of acidity, rose slightly according to the content using the rose, Example 5 was the highest. In case of ethyl acetate, it was not detected in Examples 1 and 2 prepared using only rose flowers, but a small amount was detected in test specimens prepared using rose extracts (Examples 3 to 5). In this case, a small amount was detected as a whole, but Example 5 prepared using the rose and the rose extract appeared relatively high. Fuselle content, such as n-prophyl alcohol, i-butyl alcohol, n-butyl alcohol and i-amyl alcohol, was also not significantly different between Comparative Example 1 and Examples (Examples 1 to 5). Example 5 prepared using the rose extract appeared relatively high.

The fermented liquors prepared in Comparative Example 1, Examples 1 to 5 were subjected to a sensory test for comprehensive quality evaluation. In the sensory test room adjusted to room temperature 20 ℃ and relative humidity 65%, six liquor analysis and evaluation experts from the National Institute of Technology and Technology, who had worked for more than 25 years in the mainstream research, were selected.

Sensory evaluation division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 (10% rose flower) (15% of roses) (3.5% rose flower extract) (5% rose flower extract) (15% rose + 3.5% extract) Color +++ +++ +++ ++++ ++++ +++++ Scent ++ ++ +++ ++++ ++++ +++++ flavor ++ ++++ ++++ ++++ ++++ ++++ Synthesis ++ +++ ++++ ++++ ++++ +++++

As a result, as shown in Table 5, Example 1, Example 2, which was prepared by using a rose during the preparation of the two-stage lamellar color, the color was usually used, but Example 3, which was prepared using the rose extract during the preparation Example 4 color was good, it was evaluated that the color of Example 5 prepared by using a rose flower in the preparation of the two-stage immersion, and using the rose extract extract during the formulation.

Fermented liquor (Examples 1 and 2) prepared by using rose flower in the overall main quality was evaluated higher than Comparative Example 1, and fermented liquor prepared by using rose extract extract in preparation (Examples 3 to 3). Example 5) was evaluated to be excellent in terms of color, aroma, and taste. Since the color and aroma of the rose is partially lost during the fermentation process, it was found that it is preferable to prepare the fermented liquor by using the rose extract during the fermentation process or by using the rose during the fermentation process and using the rose extract during the fermentation process.

Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

1 is a manufacturing process of the rose extract used in the present invention.

Figure 2 is a manufacturing process of the rose flower and the flower liquor using the extract according to the present invention.

Claims (2)

A rose flower comprising the following steps and a method for producing flower liquor using the extract: (a) inoculating white rice bacterium into immersed and cooked white rice to prepare an entry, and then adding yeast, lactic acid and casting water to the prepared entry and culturing to prepare a base liquor; (b) preparing a drunk of one-stage immersion by adding and expanding culture with the entry and casting water to the prepared base liquor; (c) adding the fermented soybean paste, cooked white rice, yeast, casting water and rose flower to fermentation of the prepared one-stage immersion and fermentation to prepare a two-stage immersion. And (d) filtering the aging of the prepared two-stage immersion, and then adding and forming casting water and rose extract. The method of claim 1, wherein the amount of the rose added is 5 to 20 parts by weight based on 100 parts by weight of white rice, and the amount of the rose extract is added to 1 to 10 parts by weight based on 100 parts by weight of the fermented liquor.

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