KR100942882B1 - A ginseng medicinal wine and manufacturing method thereof - Google Patents

A ginseng medicinal wine and manufacturing method thereof Download PDF

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KR100942882B1
KR100942882B1 KR1020070107974A KR20070107974A KR100942882B1 KR 100942882 B1 KR100942882 B1 KR 100942882B1 KR 1020070107974 A KR1020070107974 A KR 1020070107974A KR 20070107974 A KR20070107974 A KR 20070107974A KR 100942882 B1 KR100942882 B1 KR 100942882B1
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ginseng
weight
parts
manufacturing
liquor
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KR20090042075A (en
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오윤진
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오윤진
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Abstract

본 발명은 인삼이 함유되어 건강에 좋고, 칼슘·인 등의 인체에 부족되기 쉬운 성분을 섭취할 수 있으며, 목을 상쾌하게 하고 기력을 회복시킬 수 있는 인삼 보약주 및 그 제조방법을 제공한다. 본 발명은 일실시예로서 일정량의 곡물을 쪄서 채반에 널어 놓고 식히는 단계와; 식힌 곡물에 누룩과 인삼 및 물을 적당량 혼합하여 혼합물을 제조하는 단계와; 상기 혼합물을 20℃~30℃의 온도 분위기에서 일정 기간동안 숙성 발효시키는 단계를 거쳐 제조된다. 이때 곡물 10중량부에 대하여 누룩 4중량부, 인삼 2~0.5중량부, 잣잎 2.4중량부, 젖산칼슘 0.1~0.3중량부, 상황버섯 0.3중량부 및 물 100중량부로 혼합된다.The present invention provides a ginseng supplemental liquor that can be ingested by the ginseng is good for health, easy to be lacking in the human body such as calcium, phosphorus, refreshing the neck and restoring the energy, and a manufacturing method thereof. The present invention comprises the steps of steaming a certain amount of grain and put it on the tray to cool; Preparing a mixture by mixing an appropriate amount of yeast, ginseng and water in the cooled grain; The mixture is prepared through the step of fermentation for a certain period of time in a temperature atmosphere of 20 ℃ ~ 30 ℃. At this time, it is mixed with 4 parts by weight of yeast, 2 to 0.5 parts by weight of ginseng, 2.4 parts by weight of pine needles, 0.1 to 0.3 parts by weight of calcium lactate, 0.3 parts by weight of mushrooms and 100 parts by weight of water.

인삼, 약주, 찹쌀, 상황버섯, 젖산칼슘, 잣잎 Ginseng, Yakju, Glutinous rice, Situation mushroom, Calcium lactate, Pine nut

Description

인삼 보약주 및 그 제조방법{A ginseng medicinal wine and manufacturing method thereof}Ginseng medicinal wine and its manufacturing method {A ginseng medicinal wine and manufacturing method

본 발명은 곡물과 약재로 제조된 보약주에 관한 것으로, 특히 숙취를 없애고, 목을 상쾌하게 하며, 나이를 먹을 수록 부족해지기 쉬운 칼슘과 인 등을 자연스럽게 섭취 보충할 수 있도록 제조된 인삼 보약주 및 그 제조방법에 관한 것이다.The present invention relates to a herbal medicine prepared from grains and medicinal herbs, especially ginseng herbal medicine prepared to eliminate hangovers, refreshing the neck, and naturally supplement and supplement calcium and phosphorus, which are likely to be deficient with age. It relates to a manufacturing method.

일반적으로 약주라는 것은 밑술을 여과해 만든 맑은 술이거나 약효가 있는 것이라고 인정되는 종류의 술이거나 혹은 처음부터 특이한 맛과 향을 내기 위해 약재를 넣고 빚은 술을 가리킨다.Generally speaking, medicinal wine is a clear liquor made by filtering the liquor, or a kind of liquor that is considered to be effective, or a liquor made with herbs to give a unique taste and aroma from the beginning.

한편 인삼은 간 기능 회복, 항암 면역, 당뇨병, 항스트레스, 혈압개선, 신경세포 촉진 등의 효능을 갖는 것으로 알려져 있다. 따라서 이러한 인삼을 이용하여 약주로 제조할 경우 위와 같은 효능을 얻을 수 있다.Meanwhile, ginseng is known to have effects such as liver function recovery, anticancer immunity, diabetes, antistress, blood pressure improvement, and nerve cell promotion. Therefore, when the drug is prepared using the ginseng can obtain the same effect as above.

종래 인삼은 몇 뿌리씩 소주에 담가서 인삼주를 만들어내는 정도로 활용되었다. Conventionally, ginseng was utilized to create ginseng liquor by dipping several roots in soju.

따라서 본 발명은 상기와 같은 사정을 감안하여 창출된 것으로, 인삼이 함유되어 건강에 좋고, 칼슘·인 등의 인체에 부족되기 쉬운 성분을 섭취할 수 있으며, 목을 상쾌하게 하고 기력을 회복시킬 수 있는 인삼 보약주 및 그 제조방법을 제공함에 있다.
상기에서 인삼 보약주 및 그 제조방법에 있어서의 술은 밑술을 의미한다.Therefore, the present invention was created in view of the above circumstances, and contains ginseng, which is good for health, and can be consumed with components such as calcium and phosphorus that are easily deficient in the human body, and can refresh the neck and restore energy. The present invention provides a ginseng supplemental liquor and a method of manufacturing the same.
In the above ginseng medicine liquor and the liquor in the manufacturing method means a base liquor.

상기의 목적을 달성하기 위한 본 발명에 따른 인삼 보약주의 제조방법은, The manufacturing method of ginseng replenishment liquor according to the present invention for achieving the above object,

일정량의 곡물을 쪄서 채반에 널어 놓고 식히는 단계와;Steaming a predetermined amount of grain and placing it in a tray to cool;

식힌 곡물에 누룩과 인삼 및 물을 적당량 혼합하여 혼합물을 제조하는 단계와;Preparing a mixture by mixing an appropriate amount of yeast, ginseng and water in the cooled grain;

상기 혼합물을 20℃~30℃의 온도 분위기에서 일정 기간동안 숙성 발효시키는 단계를 거쳐 제조된다.The mixture is prepared through the step of fermentation for a certain period of time in a temperature atmosphere of 20 ℃ ~ 30 ℃.

이때 상기 곡물 10중량부에 대하여, 인삼 0.5~2중량부가 포함되고, 여기에 누룩 4중량부, 젖산칼슘 0.1~0.3중량부, 상황 버섯이 0.3중량부, 잣잎이 2.4중량부가 하나 이상 선택되어 제조된다.The ginseng 0.5-2 parts by weight with respect to 10 parts by weight of the grains, including 4 parts by weight of yeast, 0.1-0.3 parts by weight of calcium lactate, 0.3 parts by weight of situation mushrooms, 2.4 parts by weight of pine needles are selected and prepared do.

또한 곡물을 찹쌀과 멥쌀로 할 경우 그 중량비를 60:40으로 혼합 구성된다.In addition, if the grain is made of glutinous and non-glutinous rice, its weight ratio is 60:40.

본 발명의 인삼 보약주에 따르면, 인삼의 성분이 배여나와 건강에 특히 좋고, 숙취가 없으며, 잣잎으로 인해 목도 상쾌해지고, 젖산칼슘의 함유로 인체에 모자라기 쉬운 칼슘과 인의 보충을 함께 할 수 있는 이점을 갖는다.According to the ginseng boiled liquor of the present invention, the components of ginseng are particularly good for feeding and health, there is no hangover, refreshing the neck due to pine needles, which can be supplemented with calcium and phosphorus, which are easily lacking in the human body by containing calcium lactate. Has an advantage.

이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 인삼 보약주를 제조하는 방법을 흐름도로 간단히 나타낸 것이다.1 is a flow chart briefly showing a method for producing a ginseng replenishment liquor according to the present invention.

도 1에 도시된 바와 같이 찹쌀과 멥쌀을 6:4의 중량비로 혼합하여 고온에서 찐다(S10).As shown in FIG. 1, glutinous rice and non-glutinous rice are mixed at a weight ratio of 6: 4 and steamed at a high temperature (S10).

다음, 찐 찹쌀과 멥쌀을 채반에 널어 놓고 자연상태에서 상온이 될 때까지 서서히 식힌다(S11).Next, put the steamed glutinous rice and non-glutinous rice in a colander and slowly cool down to room temperature in a natural state (S11).

그 다음, 식힌 찹쌀과 멥쌀에 누룩, 인삼, 잣잎, 젖산칼슘, 버섯 및 물을 적당량 혼합한다(S12). 물은 맑고 깨끗한 냉수가 좋다. 이때 ,찹쌀과 멥쌀을 합한 중량 10Kg에 대해, 누룩 4Kg, 인삼 0.5~2Kg, 잣잎 2.4Kg, 젖산칼슘 0.1~0.3Kg, 상황버섯 0.3Kg, 물 100Kg의 비율로 혼합된다.Next, the yeast, ginseng, pine needles, calcium lactate, mushrooms and water are mixed with an appropriate amount of chilled glutinous rice and non-glutinous rice (S12). The water is clear and clean cold water is good. At this time, for the combined weight of glutinous rice and non-glutinous rice 10gg, yeast 4Kg, ginseng 0.5 ~ 2Kg, pine needles 2.4Kg, calcium lactate 0.1 ~ 0.3Kg, situation mushroom 0.3Kg, water 100Kg is mixed.

이를 다시 아래 표1에 정리하여 나타내면 다음과 같다.This is summarized in Table 1 below as follows.

찹쌀+멥쌀Glutinous rice + non-glutinous rice 누룩   yeast 인삼   Ginseng 잣잎   Pine needles 젖산칼슘 Calcium lactate 상황버섯   Situation Mushroom 물    water 10Kg    10 Kg 4Kg    4Kg 2~0.5Kg  2 ~ 0.5Kg 2.4Kg   2.4Kg 0.1~0.3Kg 0.1 ~ 0.3Kg 0.3Kg  0.3Kg 100Kg     100 Kg

여기서 인삼은 약주의 냄새를 좋게 하고 약주에 사포닌이 함유되도록 한 것으로 그 뿌리와 그 파지를 포함한다. 이때 인삼은 대략 2Cm 길이로 썰어서 투입함이 바람직하다. 이때 인삼이 2Kg 이상으로 들어가면 발효가 안되고, 0.5Kg 이하로 들어가면 약효능이 떨어지기 때문에 그 투입량을 적절하게 결정한다.Ginseng is the smell of Yakju, and saponin contained in Yakju, including its roots and phages. At this time, the ginseng is preferably cut into approximately 2cm length. At this time, if ginseng enters more than 2Kg, fermentation is not possible, and if it enters 0.5Kg or less, the efficacy of the medicine decreases, so the dosage is appropriately determined.

잣잎은 보약주의 향을 좋게 하고, 신맛과 단맛의 조화를 느끼게 함은 물론 캡틴 성분으로 목 아픔을 없애고 기력을 회복시키는 기능을 한다. 이때 잣잎은 바로 딴 것이 좋으며 깨끗이 세척하여 물끼를 뺀 다음 그냥 넣거나 썰어서 넣을 수 있으며, 액기스 형태로 하여 혼합물에 넣어질 수도 있다. 본 실시예에서는 잣잎을 사용하였으나 본 발명은 솔잎을 대체 사용하여도 좋다.Pine needles improve the fragrance of the medicine, make the harmony of the sour and sweet taste, as well as the captain ingredient to remove neck soreness and restore energy. At this time, the pine needles are good to be picked out immediately, and the water can be put in the mixture as it is just put or chopped after removing water. In the present embodiment, pine needles are used, but the present invention may be used instead of pine needles.

젖산칼슘은 사람의 몸에서 빠져나가는 칼슘을 보충해 주기 위한 것으로 0.1~0.3Kg의 범위에서 발효 조건과 잘 부합하였다.Calcium lactate is used to supplement calcium that is released from the human body, and it fits well with fermentation conditions in the range of 0.1-0.3Kg.

상황버섯은 약주를 부드럽게 하는 성질을 갖는 것으로 분말 형태로 혼합된다. 본 발명은 상황버섯에 대체하여 느타리 버섯, 송이버섯, 표고버섯, 밤 버섯, 팽이버섯 등등의 것이 선택될 수도 있다.Situation mushrooms have the property of softening medicinal herbs and are mixed in powder form. In addition to the situation mushroom, the present invention may be selected from oyster mushroom, matsutake mushroom, shiitake mushroom, chestnut mushroom, enoki mushroom and the like.

이와 같이 혼합된 혼합물은 숙성용기 바람직하게는 점토나 황토로 제작된 항아리에 담아 일정 기간 이상 숙성 발효시킨다(S13). 바람직하게는 20℃~30℃의 온도 분위기에서 3개월 이상 숙성 발효시킨다. 이는 발효 온도가 20℃보다 낮으면 발효가 더디고, 발효 온도가 30℃ 이상이면 신맛으로 변화기 때문이다.The mixture thus mixed is fermented in a aging vessel, preferably a clay or ocher-made jar for a certain period of time (S13). Preferably fermentation is carried out for 3 months or more in a temperature atmosphere of 20 ℃ ~ 30 ℃. This is because fermentation is slow when the fermentation temperature is lower than 20 ℃, and changes to sour taste when the fermentation temperature is 30 ℃ or more.

본 실시예에서는 온돌의 방 바닥에 2~3개의 각목을 깔고 그 위에 항아리를 올려놓고 방안의 온도를 20℃~30℃로 유지하여 3개월 동안 발효 숙성시켰다.In this example, two to three pieces of wood were laid on the floor of the ondol, and the jars were placed thereon, and the room temperature was maintained at 20 ° C. to 30 ° C., followed by fermentation for three months.

이와 같이 하여 발효 숙성된 인삼 보약주는 인삼의 성분이 배여나와 건강에 특히 좋고, 숙취가 없으며, 잣잎으로 인해 목도 상쾌해지고, 젖산칼슘의 함유로 인체에 모자라기 쉬운 칼슘과 인의 보충을 함께 할 수 있는 것이다.In this way, the ginseng supplementary fermented and fermented with ginseng is particularly good for health and ginseng, no hangover, refreshing the neck due to pine needles, and calcium and phosphorus supplementation that can be insufficient for the human body with calcium lactate. will be.

한편, 본 발명은 찹쌀과 쌀 이외에도 탄수화물로 분류될 수 있는 감자, 고구마, 보리, 밀, 수수 등의 곡물을 선택하여 제조할 수 있다. 또한 찹쌀떡으로 선택하여 제조될 수도 있다.On the other hand, the present invention can be prepared by selecting the grains such as potatoes, sweet potatoes, barley, wheat, sorghum, which can be classified as carbohydrates in addition to glutinous rice and rice. It can also be prepared by choosing glutinous rice cake.

또한, 본 발명은 상기에서 언급한 곡물, 인삼, 누룩을 기본으로 하여 인삼보약주를 제조할 수 있으며, 그 이외에 잣잎(솔잎), 젖산칼슘, 버섯을 하나 이상 선택 추가시켜 상기한 방법으로 인삼 보약주를 제조할 수 있다.In addition, the present invention can be prepared on the basis of the above-mentioned grains, ginseng, yeast ginseng bojeju, ginseng boiled in the above-described method by adding at least one pine needle (pine needle), calcium lactate, mushrooms You can make notes.

이상과 같이, 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능함은 물론이다.As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited thereto, and the technical idea of the present invention and the following by those skilled in the art to which the present invention pertains. Of course, various modifications and variations are possible within the scope of equivalents of the claims to be described.

본 명세서에서 첨부되는 다음의 도면들은 본 발명의 바람직한 실시예를 예시하는 것이며, 후술하는 발명의 상세한 설명과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어서 해석되어서는 아니된다.The following drawings, which are attached in this specification, illustrate preferred embodiments of the present invention, and together with the detailed description of the present invention, serve to further understand the technical spirit of the present invention. It should not be construed as limited to.

도 1은 본 발명에 따른 인삼 보약주 제조공정의 흐름도.1 is a flow chart of a ginseng refill liquor manufacturing process according to the present invention.

Claims (11)

인삼 보약주를 제조함에 있어서,In manufacturing ginseng supplements, 6:4의 비로 섞은 찹쌀과 멥쌀 10중량부를 쪄서 채반에 널어 놓고 상온까지 식히는 단계와;Steaming 10 parts by weight of glutinous rice and non-glutinous rice mixed in a ratio of 6: 4, placing them in a rice tray and cooling them to room temperature; 상기 식힌 곡물에 누룩 4중량부와 인삼 0.5~2중량부 및 물 100중량부를 혼합하여 혼합물을 제조하되, 상기 곡물 10중량부에 대하여, 젖산칼슘이 0.1~0.3중량부의 비율로 더 혼합되어 제조하는 단계와;To prepare the mixture by mixing 4 parts by weight of koji, 0.5-2 parts by weight of ginseng and 100 parts by weight of water to the cooled grains, the calcium lactate is further mixed in a proportion of 0.1 to 0.3 parts by weight based on 10 parts by weight of the grains. Steps; 상기 혼합물을 항아리에 담아 20℃~30℃의 온도 분위기에서 3개월 이상 숙성 발효시키는 단계를 거쳐 제조되는 것을 특징으로 하는 인삼 보약주의 제조방법.The method of manufacturing ginseng supplementary liquor characterized in that the mixture is prepared through the step of fermentation for at least 3 months in a temperature atmosphere of 20 ℃ ~ 30 ℃ in a jar. 삭제delete 삭제delete 제 1항에 있어서,The method of claim 1, 상기 곡물 10중량부에 대하여, 상황 버섯이 0.3중량부의 비율로 더 혼합되어 제조되는 것을 특징으로 하는 인삼 보약주의 제조방법.10 g of the grains, ginseng oakju manufacturing method characterized in that the mushrooms are prepared by further mixing in a proportion of 0.3 parts by weight. 제 1항에 있어서,The method of claim 1, 상기 곡물 10중량부에 대하여, 잣잎이 2.4중량부의 비율로 더 혼합되어 제조되는 것을 특징으로 하는 인삼 보약주의 제조방법.10 g by weight of the grains, ginseng replenishing liquor manufacturing method characterized in that the pine leaves are further mixed in a proportion of 2.4 parts by weight. 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 제 1항, 제 4항과 제 5항 중 어느 한 항에 의한 제조방법으로 제조된 것을 특징으로 하는 인삼 보약주.A ginseng supplementary liquor prepared by the method according to any one of claims 1, 4 and 5.
KR1020070107974A 2007-10-25 2007-10-25 A ginseng medicinal wine and manufacturing method thereof KR100942882B1 (en)

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