KR100995137B1 - Drink made from eriobotrya japonica and preparation method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing Eriobotrya japonica wine is provided to ensure excellent functionality and usefulness to human body. CONSTITUTION: A method for manufacturing Eriobotrya japonica wine comprises: a step of fermenting steamed wheat with Aspergillus and mixing fermented wheat and water to prepare crude liquor; a step of fermenting steamed rice with Aspergillus and adding powder of Eriobotrya japonica leaves; a step of mixing fermented rice and wheat in a weight ratio of 1:9-9:1 to prepare bred yeast; a step of mixing water and crude liquor to the bred yeast to obtain a primary fermented liquor; a step of fermenting at 12-20°C for 170-220 hours to obtain a secondary fermented liquor; and a step of maturing at 1-5°C for 20-30 hours.

Description

Loquat and its preparation method {Drink made from Eriobotrya japonica and preparation method

The present invention relates to a method for preparing loquat, and more specifically, to prepare a separate base liquor, and to increase the fermented rice with yeast fungus and steamed and then inoculated with yeast fungi and inoculated with loquat leaf powder to mix fermented wheat. Water and base liquor are added to fermentation to obtain primary fermented liquor, and the first fermented liquor is fermented by adding bipache, herbal extract, bipa leaf tea and green tea to fermented fermented liquor, and filtered to obtain clear liquor at low temperature. It relates to a method for producing a non-paju wine comprising the step of aging and a non-paju prepared in this way.

Loquat (枇杷 Eriobotrya japonica) is an evergreen broad-leaved arborescent of the dicotyledonous rose family Rosaceae, 10m tall, growing near the beaches of Korea, Japan, and China. It is a ripening tree in June, characterized by strong cold resistance. Loquat, the fruit of loquat tree, is divided into loquat that makes sweet taste and sour taste from the beginning depending on the type of tree. Even if it makes sour taste at harvest, it turns into sweet taste after 2-3 days, so it is good for eating and canning. It is mainly used, and recently, it has been found to have an anticancer effect on leaves and fruits, and has been in the spotlight for medicinal use. Non-ruptured fruit ripens in June, 3-4 cm wide, round or oval, and turns yellow when ripe.

Although loquats are native to China and Japan, they are grown mainly in coastal areas with abundant sunshine and sea breezes. Especially, the southern coastal areas of Goheung, Jangheung, and Haenam, Jeollanam-do, are the main regions. It is suitable and is cultivated a lot. The fruit is sweet and sweet and promising as fruit water, and is used to make canned foods, Jeju, jam, and jelly. In particular, the flesh contains a lot of orange-colored carotenoids, and after ripening, it contains a lot of sugars and contains less organic acid, so its sweetness is stronger than other fruits.

Loquat's leaves and fruits are folk remedies that have the effect of clearing, Jinhae, expectoration, dryness and diuresis. Also, the fever, bronchitis, nausea, hiccups, edema, etc. may be drunk. In particular, the fruit contains a substance called vitamin B17 or retril, which is mainly used as a cough suppressant to suppress cough. In addition to the anticancer effect of killing cancer cells, it is said to have effects such as pain relief, blood pressure control, and hematopoiesis. In Dongbogam, the fact that Heo-jun, the teacher of Heo-jun, suffered from stomach cancer and ate loquat, especially, the leaves of the tree contain vegetable citrate, which has been shown to act to inhibit cancer cells.

Loquat pulp is eaten raw, soaked in alcohol, thinly sliced, made of tea, or pickled in salt or sugar, and made with jam, jelly, yokan, and juice to make vinegar or juice. And bibipa leaf is used to make medicine or tea, especially when drinking tea is effective for relieving obesity and respiratory diseases and applied to tanned skin to moisturize the skin.

On the other hand, loquat has recently been spotlighted as having anti-cancer effects, and its production is rapidly increasing as the growing farm grows exponentially.However, the loquat's flesh is used only in the form of fruit wine made with jam, pickles, and shochu. Is extremely limited, so it is difficult to create new demand. Therefore, the development of a new use that can consume a large amount of loquat is required.

On the other hand, alcohol is one of the most consumed foods among the favorite foods, of which Makgeolli has recently emerged as a well-being food that considers health, causing tremendous repercussions, and its demand is increasing not only in Korea but also in foreign countries. However, the types of makgeolli are mainly limited to fresh makgeolli, and there are only a few kinds of distinctive makgeolli, so there is a limit to promoting makgeolli, our traditional wine. In addition, there is a limit in supply compared to demand, and the situation cannot be followed.

The present inventors have succeeded in the development of loquat, which is a fermented liquor (clear makgeolli), which combines the sweet taste and aroma of loquat and the health functionalities added to it, and the functional ingredients of green tea.

Thus, an example of the present invention provides a method for producing non-paju including a base wine manufacturing step, entry production step, primary fermented wine production step, secondary fermented wine production step, and low temperature aging step.

In another example, non-juju prepared by the above method is provided.

The present invention relates to a method for preparing loquat, and more specifically, after preparing a separate base liquor, inoculating fermented rice by inoculation with koji fungi after fermentation, and inoculating fermented with koji fungi and loquat leaf powder after cooking. Water and base liquor were added and fermented to the immigration obtained by mixing the wheat, and the fermented liquor was re-fermented after adding at least one selected from the group consisting of bipache, herbal extract, bipa leaf tea, and green tea. To obtain a secondary fermented liquor, and to obtain a clear liquor by filtration to produce a non-paju wine comprising the step of ripening at low temperature, and a non-paju obtained by such a manufacturing method.

Loquat of the present invention contains the unique rich napacheong and herbal extracts extracted from loquat to enhance the palatability, as well as the components that are good for preventing adult diseases and cancer. In addition, the use of loquat can be expanded to contribute to the income increase of loquat farmers.

The manufacturing method of non-paju wine of the present invention

(a) step of preparing a base liquor by incorporating water into the wheat fermented by inoculating yeast fungus after fermentation (bottom preparation step);

(b) mixing the fermented rice with the inoculated yeast fungus after fermentation and the fermented wheat mixture after mixing with the yeast fungus and bifa leaf powder to prepare entry (entry preparation step);

(c) adding water and base liquor to the prepared entry and mixing, followed by fermentation to prepare a primary fermented liquor (primary fermented liquor manufacturing step);

(d) adding a second fermented liquor to the primary fermented liquor by adding one or more selected from the group consisting of bipacheong, herbal extract, bipa leaf tea, and green tea (secondary fermented liquor manufacturing step); And

(e) filtering the secondary fermented liquor to obtain clear liquor and aging at low temperature (aging step)

It includes.

Hereinafter, the non-paju method of the present invention will be described in more detail by each step.

(1) step of making sake

The fermented wheat is fermented with yeast fungus, and the fermented wheat and water are combined and fermented to prepare a base liquor.

After milling the wheat at 80 to 150 ° C., preferably at 100 to 120 ° C. for 20 to 80 minutes, preferably 40 to 60 minutes, the seeded wheat was inoculated with the yeast fungus, and then 12 to 36 hours, It is preferably fermented for 20 to 30 hours, more preferably about 22 to 26 hours. The fermented wheat and water are then blended in a ratio of 6: 3 to 5, preferably about 6: 4, and then at a low temperature of 20 to 25 ° C. for 1 to 10 days, preferably 3 to 5 days. Ferment. The amount of yeast fungus can be adjusted appropriately, and if the amount of yeast fungus is too large, it is over-aged and sour, and too little, so as to be immature, for example, in consideration of fermentation efficiency and palatability, for example, 1.5 to 4 g of wheat based on 1 kg. Preferably, you may be 2-3 g.

At this time, the important thing is to ferment in a cool place so that the growth of yeast is good, it is good to use a container with good ventilation, such as Onggi jar.

The temperature of 20-25 degreeC is maintained, and it is good that the temperature of a base liquor does not become 30 degreeC or more, Preferably it is 25 degreeC or more. In the relatively low temperature range as described above, although the rate of alcohol fermentation decreases due to a decrease in the movement of the yeast, it does not significantly affect the growth of the yeast. However, at a high temperature exceeding the above temperature range, when aging and death are accelerated along with cell division of yeast and mixed with the primary fermentation liquor, alcohol may be made strong because of this. Therefore, it is good to make the temperature range at the time of manufacture of base liquor into the said range.

By manufacturing and using the base liquor in this way, the time required for producing the first fermented wine and the second fermented wine can be significantly shortened.

(2) Entry manufacturing stage

The fermented rice is fermented with yeast fungus, and the fermented rice is added to the loquat leaf powder and inoculated with the yeast fungus, followed by mixing the fermented rice with wheat to prepare an entry.

① How to get rice

The rice may be cooked at 80 to 150 ° C., preferably at 100 to 120 ° C., for 10 to 100 minutes, preferably 20 to 60 minutes, to obtain cooked rice. Inoculated with yeast fungus bacteria in the steamed rice is preferably fermented at 35 to 40 ℃, preferably 37 to 39 ℃ 0.5 to 5 days, preferably 2 to 3 days. The fermentation temperature of the rice in the above range is because the function of yeast fungi is most active in the above temperature range.

The inoculation amount of yeast fungus is appropriately controlled, and if the amount of yeast fungus is used too much, it is excessively aged, sour taste is strong, and too little is immature, so as to increase fermentation efficiency and at the same time, to achieve excellent palatability, 5 to 1 kg of rice is used. It is preferable that it is 15 g, Preferably it is 6-13g, More preferably, it is 7-12g, More preferably, it is 7.5-10g.

② How to Get Wheat

The method of obtaining wheat and the temperature are the same as the method of obtaining rice, but are further subjected to the following steps.

Bifa leaf powder is added to the cooked wheat, and inoculated with yeast fungus again to ferment for 0.5 to 5 days, preferably 2 to 3 days at 35 to 40 ° C, preferably 37 to 39 ° C. The fermentation temperature range of wheat is determined in consideration of the temperature range in which the function of yeast fungus is active as described above. The inoculation amount of yeast fungus can be properly adjusted, and if the amount of yeast fungus is used too much, it is excessively aged, sour taste becomes strong, and too little is immature, so as to increase fermentation efficiency and at the same time to achieve excellent palatability, 1.5 to 1 kg of wheat. 4 g, preferably 1.7 to 3 g, more preferably 2 to 2.7 g.

 When fermented by mixing the loquat leaf powder with wheat, the faint aroma of loquat becomes soaked in the wheat during the fermentation process, so that the flavor and aroma of loquat can be enhanced along with the loquat and loquat tea, which are added during the subsequent fermentation process. There is an advantage. However, when the addition amount of the non-leaf leaves powder may have a problem that the generation of excessive non-fragrance and the finished non-paju caused excessive fermentation, sour or bitter taste early. In order to solve this problem, the amount of the non-leaf leaf powder added is 8 to 15% by weight, preferably 10 to 12% by weight, more preferably wheat weight: weight of the non-leaf leaf powder is about 9: 1. It is good to do. In addition, green tea added during the preparation of the secondary fermented liquor serves to suppress the bitter taste and rapid acidification of the finished loquat (see Table 2).

Loquat leaf powder is washed with fresh water from young leaves of Loquat harvested from early March to mid-March, and dried with natural wind for 7 to 10 days in a shaded and cool place without sunlight and then crushed with a grinder. To obtain a purified powder. The important thing in drying is that it should be dried to a certain amount of moisture to give a characteristic aroma of bifa leaves. There is a problem that the aroma falls when excessively dried bibi leaf. Therefore, the bipa leaf is preferably dried and pulverized to have a water content of 3 to 12% by weight, preferably 5 to 10% by weight, more preferably about 6 to 9% by weight.

③ Entry manufacturing

Entry into the country is prepared by mixing the fermented wheat with the fermented rice and bifa leaf powder added as described above, the blending weight ratio of the fermented rice and fermented wheat is a weight ratio of 1: 9 to 9: 1, preferably 1: 5 to 5: 1, more preferably, 1 to 2 times by weight, preferably 1 to 1.5 times by weight, of fermented rice is added more than fermented wheat.

When the immigration is used in the above ratio, the fermentation proceeds smoothly to the appropriate level when the second fermentation is performed by combining the non-pache with the first fermented liquor in the subsequent process, and the flavor and aroma of the finally obtained non-paju is excellent. do.

(3) primary fermented liquor manufacturing step

The fermentation is performed by mixing water and base liquor in the prepared entry.

After mixing water and base liquor in the above-described entry, it is put in a well-ventilated container such as an Onggi jar and fermented at 20 to 25 ° C. to prepare a primary fermented liquor. If the temperature of the primary fermented wine is lower than 20 ℃ fermentation is not enough, if higher than 25 ℃ excessive fermentation may cause a problem of sour taste. Preferably the primary fermented liquor is preferably prepared by fermentation for 30 to 40 hours in the above temperature range.

When water is added to the entry, the water may be added to 2 to 7 times, preferably 3 to 6 times, more preferably 3 to 5 times the weight of the entry.

In addition, since the lower liquor acts to promote fermentation of the first fermented wine, about 1 to 10 g, preferably 2 to 8 g, and more preferably 2 to 6 g may be added based on 1 kg of entry. At this time, if the amount of the lower liquor is excessively put into the wrong amount of fermentation proceeds so quickly that the problem of sour taste may occur, it is good to adjust to the above range.

Therefore, the mixing ratio of the entry, water and base alcohol is 1: 2 to 7: 0.001 to 0.008 by weight, preferably 1: 3 to 6: 0.002 to 0.006, more preferably 1: 3 to 5: 0.003 to It can be set to 0.005.

(4) secondary fermented liquor manufacturing step

Bipache is added to the obtained primary fermented wine and fermented to prepare a secondary fermented wine.

After the primary fermented liquor is prepared in the above, at least one selected from the group consisting of bipacheong, herbal extract and bipa leaf tea, and green tea is added thereto, and at a temperature of 12 to 20 ° C., preferably 13 to 17 ° C. Fermented once to prepare a secondary fermented liquor. If the temperature of the secondary fermented wine is lower than the above range, the flavor and aroma of the non-paju wine finally obtained due to the secondary fermentation is immature, and if it is higher than the above range, the lactic acid bacteria will be actively active, so that the taste of the non-fermented wine is soaked and drunk. When the taste falls, the secondary fermentation temperature is preferably in the above range. The secondary fermentation time is suitably carried out for 170 to 220 hours, preferably 170 to 200 hours.

The blending ratio of non-pache in preparation of the secondary fermented liquor can be suitably adjusted according to desired palatability, for example, it is suitable to set it as 1-50 g, preferably 5-25 g about 1 liter of non-paju finally obtained. Loquat is prepared by mixing and aging sugars with one or more selected from the group consisting of loquat, pulverized loquat, loquat juice, and loquat extract. Can be. The maturation is about 1 to 15 months, preferably 2 to 12 months, more preferably 1 to 9 months, and more preferably about 3 to 6 months at 10 to 30 ° C, preferably 15 to 25 ° C. It is appropriate to carry out. If the aging period is within the above-mentioned range, sugar is completely decomposed to eradicate bacteria that may be contained in the loquat, and in addition, the inherent taste and aroma of the loquat are highly preferable, but the long-term ripening over 1 year You can also use

The loquat extract may be obtained by extracting loquat fruit with at least one solvent selected from the group consisting of water (purified water) and lower alcohols having 1 to 4 carbon atoms (eg, ethanol). For example, in the case of obtaining bipa extract using purified water, it can be added to purified water of 2 to 10 times the weight of the loquat and extracted until the volume of purified water is 30 to 70% of the volume of the original purified water to obtain the bipa extract. In addition, when the solvent extracts the loquat extract, put the loquat in lower alcohol (for example, ethanol) of 1 to 4 carbon atoms of 1.5 to 5 times the weight of the loquat extract, and concentrated under reduced pressure to obtain the loquat extract. At this time, loquat can use loquat pulp removed from loquat seeds.

As the sugar used in the preparation of non-pache, any one or more selected from the group consisting of sugar, glucose, fructose, oligosaccharide, honey, syrup and the like may be used. In this case, the mixing ratio of the pulverized powder, loquat juice, and / or the rabies extract and the sugar is 1: 9 to 9: 1, preferably 1: 0.5 to 2, preferably about 1: 1 (half grinding powder, loquat juice). And / or biphaex weight: sugar weight).

In the preparation of the secondary fermented liquor, bipache alone may be combined with the primary fermented liquor, but herbal extracts, bipa leaf tea and green tea may be combined together. As such, when the herbal fermentation extract, bipa leaf tea, and green tea are combined with bipache in the primary fermented liquor, it is possible to obtain a bipaju with improved flavor and aroma than when bipache alone is combined.

The herbal extract may be extracted from one or more herbal ingredients selected from the group consisting of Angelica, Astragalus, Ganoderma lucidum, Licorice, Tofu, and Cinnamon. In this case, the herbal extract may be obtained by extracting the herbal material with one or more solvents selected from the group consisting of water (purified water) and lower alcohols having 1 to 4 carbon atoms (eg, ethanol). For example, if the crude extract is obtained using purified water, it is placed in purified water of 2 to 10 times the weight of the crude ingredient and extracted until the volume of purified water is 30 to 70% of the volume of the original purified water. In addition, the extraction of the loquat into lower alcohol (eg, ethanol) having 1 to 4 carbon atoms of 1.5 to 5 times the weight of the herbal material, and concentrated under reduced pressure to obtain a herbal extract. The extraction may be performed at 70 ° C. or higher, preferably 80 ° C. or higher, such as 70 to 100 ° C., preferably 80 to 100 ° C. for 1 to 10 hours, preferably 2 to 5 hours.

The blending ratio of the herbal extracts added to the primary fermented liquor is preferably 2 to 25 g based on 1 liter of non-paju obtained finally. At this time, when the herbal extracts are obtained by mixing the herbal ingredients, the mixing ratio of Angelica, Astragalus, Ganoderma lucidum, licorice, tofu and cinnamon is 100 to 200 parts by weight, 40 to 60 parts by weight, Astragalus 30 to 50, based on dry weight. By weight, licorice 10 to 20 parts by weight, tofu 100 to 200 parts by weight and cinnamon 100 to 200 parts by weight can be mixed to obtain a herbal extract.

Eucommia ulmoides is a deciduous tree with two species of rosewood, which is native to China, but has been widely cultivated in Korea since then. In oriental medicine, the dried bark is genuine, also called tofu or chopped worms. The leaves and seeds are used as tonics, arthritis, and rheumatism painkillers. The larvae help the body to circulate in clogged tissues, helping it to function more effectively, such as obesity, swelling, heavy body, sore back and legs, frequent numbness or pulling, and so on. It is known to be good.

Cinnamon (桂皮 Cinnamon) is a thin branch dried by peeling the roots, stems and branches of cassia trees or drying them without peeling them. Cinnamon is an aromatic dry agent and its powder is mixed with other powders and used as an appetite enhancer. In Chinese medicine, this medicine that makes sweat and cool sweat is combined with Gyeji-tang and Gal Geun-tang (Jung-Puri-Tang). Especially, it is used in addition to digestive and circulatory diseases including a cold, acute fever and geriatric disease. Cinnamon has a special effect on dry stomach, old wind (驅 風), calms the excitement of the central nervous system, regulates water metabolism and evens blood circulation (血 行) to enhance the function of organs. Cinnamon was previously used as a medicinal and spice as the bark of cassia, and thinner and thinner are known to have a better aroma and taste than thick and thick ones.

Astragalus membranaceus is native to Korea, Japan, northeastern China, and Siberia. It grows in rocky crevices of mountains and is 40 ~ 70cm high and has white soft fine hairs all over. Stem is gross and leaf is odd one quill leaf composed of 6-11 pairs of small leaves. Small leaf is about 1 ~ 2㎝ long, oval-shaped oval, and leaf edge is flat. Chin leaves are lanceolate with long tips. A long flower spike comes from the axilla as a gunshot, and 5 to 10 flowers run. Yellow-white flowers bloom in July-August, about 2㎝ long, small peduncle is about 3㎜ long. Calyx is about 5㎜ long, dark brown hairs are divided into 5 pieces. There are 10 stamens and fruits are fruited in November. Pods are long oval, pointed at both ends, 2-3cm long and contain 5-7 seeds. It is cultivated as a herb, and is harvested in the fall of Korea to remove outcrops and fine roots, and dried in the sun. It is called Astragalus of Chinese herbal medicine. It is called tongjang, jihan, diuresis, and small bell. It is effective in physical weakness, fatigue boredom, blood donation deprivation (氣血 虛脫), hanghang (脫肛), uterine decay, visceral sewage, cold sweat, peripheral nerves, etc. are prescribed.

Ganoderma lucidum (靈 芝 Ganoderma lucidum), also known as bulchocho, is a yearly mushroom that has a gloss, such as lacquer on the surface of stalks and stalks that arise from hardwood roots in summer. In oriental medicine, tonic, Jinhae, swelling, etc. are effective for nervous breakdown, heart disease, high blood pressure, various cancers. The mushrooms are covered with hard skin and have varnish like varnish. They are used as an herbal medicine in Japan and are used as decorative medicines. In particular, polysaccharides in Ganoderma are recognized to have anti-cancer effects, which are not directly attacking cancer cells, but increase the body's immunity to suppress the growth of cancer cells. Amino acids, proteins, alkaloids, and polysaccharides are known as major medicinal ingredients, but their relationship has not yet been established. Taking ganoderma long time to promote the absorption of nutrition of the stomach and nourishing tonic effect, Jinhae, also has an expectorant action. It has also been found to have liver protection and detoxification to prevent hepatitis. If the stomach is weak or over-acidic people, hypertension or hypotension people take the land is said to return to normal.

Licorice (甘草 Glycyrrhiza uralensis) is a dicotyledonous rosemary legaceae, distributed in northeastern China, Siberia and Mongolia. As a medicinal plant, the roots are reddish brown, deep into the ground, the stems are gathered, and grow straight about 1m. In addition, white hairs are dense, appearing as off-white, and preemption is scattered. The leaves are shifted and odd quills. Small leaves 7-17 each, egg-shaped, pointed end. Flowers bloom in July-August, 1.4-2.5cm long, purple, and hang on the axillary with inflorescences. The pod is long and thin like a line and bent like a bow and contains 6 ~ 8 seeds of kidney type. The root is sweet, so use it as a sweetener or herbal medicine. The effect of licorice is to promote the production of immune memory cells, to nourish cardiomyocytes, and to normalize cardiomotor function by relieving cardiac contractions. In addition, it suppresses spasms, anti-allergic action, NK cell activation, inteferon release, anti-inflammatory action by steroid hormone-like action, releases all kinds of medicines and inhibits liver damage, Relieves irritation and has antiviral and antitumor effects.

Angelica gigas Nakai is said to have been named "Danggui" in hopes of returning. In Korea, the root of the true donkey is used, in China the Chinese donkey and in Japan the Japanese donkey. The pharmacology of the tangs in the Korean Pharmacopoeia is said to have a special smell and taste slightly sweet, but this can only be felt in Chinese donkeys and Koreans. Angelica don't taste sweet but tastes a bit bitter. The effect of Angelica is the blood production (보 作用) to produce blood when there is insufficient blood. Donkeys made from the roots of Chinese donkeys and Koreans don't have much blood. But donkey made from the roots of the true donkey is more effective than the blood donating action, blood circulation (活血 作用) is more excellent, and anti-cancer effect and blood pressure lowering effect is strong. Pharmacologically, Angelica stimulates coronary blood flow and stimulates red blood cell production.

Meanwhile, in order to improve the functionality of the non-paju in the preparation of the non-paju of the present invention, aloe powder may be further added during the preparation of the secondary fermented liquor. At this time, the addition of aloe is optional, and the addition ratio of aloe is suitably 30 to 50 g based on the final 20 liters of non-paju obtained. The aloe may be pulverized by using a powder obtained by pulverization or by using a powder obtained by pulverizing the aloe and spray drying the extract obtained by hydrothermal extraction in the same manner as the hydrothermal extraction of the bipa extract.

Loquat leaf tea may be obtained by heating and extracting the loquat leaf dried by natural wind with about 1 to 2 times the weight of water at a high temperature of 80 ° C. or higher, for example, 80-100 ° C. for 3 to 4 hours. About 100-200 g is good.

The green tea may be obtained by boiling green tea leaves dried by natural wind with about 1 to 2 weight times of water at a high temperature of 80 ° C. or higher, for example, 3 to 4 hours at 80-100 ° C. 100-200g is good.

Green Tea refers to tea made using unleavened tea leaves. Green tea was first produced and used in China and India. Tea is divided into green tea, black tea, and oolong tea depending on whether it is fermented in the manufacturing process. No matter what tea is made, the leaves of the tea tree are used as raw materials. The young leaves from the newly sprouted branches are used for making tea, usually in May? In July? The leaves are picked three times in August, with the best being in May. Tea trees are evergreen trees and grow well in relatively warm and rainy areas. In order to make green tea, the other leaves are immediately heated to destroy oxidase to keep the green color at the same time, and the water is evaporated to dry the leaves in a dry and good condition and then boiled with tea. Green tea's effects include countless effects such as cancer suppression and cholesterol lowering, arteriosclerosis suppression, blood pressure increase suppression, food poisoning prevention and aging, heavy metal removal effect, caries prevention effect, fatty liver prevention and alcohol poisoning action. good. In particular, when the polyphenol compound of catechins (catechins) in green tea is combined with the sour loquat by antioxidant activity, it neutralizes the sour taste of loquat and also has the effect of inhibiting rapid fermentation (sour).

As described above, it functions to alleviate some bitter taste that may be caused by the bipa leaf powder added during the preparation of entry, and to suppress rapid acidification (see Table 1).

(5) ripening step

The obtained second fermented wine is filtered to obtain a clear liquor and then aging at low temperature.

The secondary fermented wine thus prepared is filtered to obtain a clear liquor. The clear liquor is placed in a separate storage container or packaging container and then aged at a low temperature of 1 to 5 ° C. At this time, it is appropriate to perform low temperature aging about 20 to 30 hours. If the above low temperature aging treatment is omitted, not only the flavor of the non-paju wine becomes poor, but also the problem that the flavor and aroma changes rapidly after shipment (see Comparative Example 3).

In another example, non-juju prepared in the same manner is provided.

The napaju according to the present invention has a napapache content of about 0.1 to 5% by weight, 0.5 to 2.5% by weight based on 1 L of napaju, and an acidity (pH) of 4 to 6.5, preferably 4.3 to 6.4, more preferably 5.4 to It is characterized in that 6.4.

The loquat of the present invention contains unique rich loquat extract and herbal extract extracted from loquat, which enhances palatability and has the advantage of containing ingredients that are good for preventing adult diseases and cancer.

As confirmed by the sensory test results of the following test example, it can be seen that the non-paju prepared by the present invention is superior in sensory performance compared to ordinary Takju. In addition, the present invention includes a loquat and various herbal medicines are very beneficial to the human body.

As described above, according to the present invention, loquat can be used to produce loquat, which is good for health and has excellent quality, which can further improve the added value of loquat and ultimately contribute to the income increase of loquat farmers.

As described above, the present invention has been described with reference to preferred embodiments and test examples, but those skilled in the art will appreciate that the present invention should be carried out without departing from the spirit and scope of the invention as set forth in the claims below. It will be understood that various modifications and changes can be made.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example  1 to 3

After inoculating 50g of yeast fungus 50g into 20kg of wheat which has been increased for 30 minutes, fermented for 24 hours, fermented wheat and water in a container at a ratio of 6: 4, and fermented at a low temperature of 20-25 ° C for 4 days. Was prepared. In addition, inoculated with yeast fungi after incubation (25g rice inoculated with 250g yeast fungus) and fermented at 38 ° C. for 5 days, and after adding steam, yeast fungi (25g wheat with 60g) and loquat leaf powder (wheat weight) : Inoculated bibi leaf powder weight = 9: 1) and fermented at 38 ℃ for 5 days at a weight ratio shown in Table 1 and 2 to prepare an entry. At this time, rice and wheat were used for 30 minutes at 100 ℃, and the loquat leaf powder was washed with clean water after washing young leaves of loquat collected in early March-Mid-sun. After drying for 7 days to 10 days in a cool place in a cool place, the water content obtained by pulverizing with a grinder was used was about 5 to 10% by weight.

50 kg of the prepared entry and 300 g of the lower liquor were put in a container, and 180 liters (L) of water was added thereto, followed by fermentation at 20-25 ° C. for 2 days to prepare a primary fermented liquor. To the prepared primary fermented liquor was added in the amount shown in Table 1 (grams based on 20 liters of the last napaju), non-pache blue, herbal extracts, napapacha tea, and green tea was added, and fermented at 15 ℃ 200 hours 2 Tea fermented liquor was obtained.

The obtained secondary fermented liquor was filtered to obtain a clear liquor, and it was put in a container and aged in a low temperature aging room set at 2 ° C. to prepare a non-paju liquor.

In the above-mentioned first fermented liquor was added to the first fermented liquor to remove the seeds from the washed loquat, finely pulverized loaves and sugar mixed in a weight ratio of 1: 1, was used for 6 months at 15 ℃. The herbal extracts are added to the extraction container in the ratio of 100 parts by weight, 50 parts by weight of Astragalus, 33 parts by weight of ganoderma lucidum, 17 parts by weight of licorice, 100 parts by weight of worms, 100 parts by weight of cinnamon, and 500 parts by weight of water. The obtained by heating extraction at 80 ℃ for 10 hours was used. The loquat leaf tea was dried in natural wind, and 400 parts by weight of the loquat leaf and 800 parts by weight of water were added to an extraction container, and the resultant was used by heating extraction for 3 to 4 hours at a high temperature of 80 ° C. or higher. The green tea was prepared and used in the same manner as bipa leaf tea.

Comparative example  1 to 3

A non-paju was prepared in the same manner as in Example except that some conditions were changed as shown in Table 1 below.

Control

Rice Makgeolli 18L prepared in the same manner as in Example 1, except for the base wine manufacturing step, inoculated with bipa leaf powder inoculation, filtration and low temperature ripening step, 200 g (same as used in Examples 1 to 3), 110 g of the herbal extracts (the same as those used in Examples 1 and 2) and 50 g of the green tea (the same as those used in Example 1) were placed in a container and aged at room temperature for one day to prepare a bijuju.

Test Example

Flavor, aroma and palatability of the non-paju of the Examples and Comparative Examples with reference to the non-paju of the control group was evaluated by the five-point scale method with 50 sensory test personnel who are liquors, and the results are shown in Tables 1 and 2 below. It was.

Sensory Test of Examples division Example 1 Example 2 Example 3 Entrance
(Weight ratio) rice 1.0 1.1 1.2 wheat 1.0 0.9 0.8 Primary fermentation time (days) 2 2 2 Napa blue (g / papa 20L) 400 400 400 Herbal Extract (g / Lippa 20L) 400 400 - Loquat leaf tea (g / loquat 20L) 100 100 - Green tea (g / pipa 20L) 100 - - Second fermentation temperature (℃) 15 15 15 Second fermentation time (hr) 200 200 200 Low Temperature Maturation Time (hr) 24 24 24 Sensory Evaluation Results ＊ flavor 4.5 4.2 3.8 incense 4.7 4.6 3.7 Symbol 4.8 4.4 3.5

* 1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good

Sensory Evaluation of Control and Comparative Example division Control Comparative Example 1 Comparative Example 3 Entrance
(Weight ratio) rice


According to the control preparation example 1.0 1.0 wheat 1.0 1.0 Primary fermentation time (days) 2 2 Napa Blue (g) 400 400 Herbal Extract (g) 400 - Loquat Leaf Tea (g) 100 - Green Tea (g) 100 - Second fermentation temperature (℃) 25 15 Second fermentation time (hr) 240 200 Low Temperature Maturation Time (hr) 24 - Sensory Evaluation Results ＊ flavor 2.5 2.3 3.2 incense 2.7 2.5 3.3 Symbol 2.8 2.6 3.2

* 1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good

As can be seen from the evaluation results of Table 1 and Table 2 above, the non-paju wine prepared under the conditions according to the present invention is significantly superior in taste, aroma and palatability, but the second fermentation temperature and time are too high Comparative Example 1 In the case of taste, aroma and palatability can be seen that is worse than the control. In addition, Comparative Example 3, which omits some materials and low temperature aging, is superior to the control, but exhibits considerably lower quality than Example 3.

From the above evaluation results, it can be seen that when the non-paju is prepared according to the present invention, the high-quality non-paju is obtained when the herbal extract, bipa leaf tea, green tea, etc. are combined together.

And, in order to confirm the degree of oxidation of the finished non-paju according to the addition of green tea compared with the degree of oxidation of Example 2 in which only the green tea was added under the same conditions as Example 1 in which the green tea was added as a reference point of the control of the control. 3 is shown.

Oxidation degree with or without green tea division Example 1 Example 2 Entrance
(Weight ratio) rice 1.0 1.1 wheat 1.0 1.0 Primary fermentation time (days) 2 2 Napa blue (g) 400 400 Herbal Extract (g) 400 400 Loquat Leaf Tea (g) 100 100 Green Tea (g) 100 - Second fermentation temperature (℃) 15 15 Second fermentation time (hr) 200 200 Low Temperature Maturation Time (hr) 24 24 Oxidation degree (pH) 5.4 ~ 6.4 4.3 ~ 4.8

※ pH = acid concentration, 1-6: acidic, 7: alkali, 7-14: basic

As can be seen from the table, the progress of acidification can be seen depending on whether the green tea is added under the same conditions. Compared with normal drinking water of 6.3 ~ 6.6pH, pure water of 7.0pH, the degree of acidification may be high, but this does not take into account the characteristics of fermented wine, and compared with 2.5 ~ 3.5pH of vinegar or carbonated drinks This can be said to be not acidifying enough to harm the human body.

Therefore, it can be seen that the polyphenolic compound of catechins (catechins) contained in green tea has an effect of inhibiting rapid fermentation (sour) of the finished loquat by antioxidant activity.

Claims (13)

Fermenting the steamed wheat with yeast fungus, combining the fermented wheat and water, and then fermenting it to prepare a base liquor;
The fermented rice is fermented with yeast fungus, and the fermented rice is added with loquat leaf powder and inoculated with yeast fungus, followed by fermentation of the fermented rice and wheat in a weight ratio of 1: 9 to 9: 1. Preparing entry;
Mixing water and base liquor in the prepared entry and fermenting to prepare a primary fermented liquor;
Preparing the second fermented liquor by adding non-pache to the obtained primary fermented liquor in an amount of 1 to 50 g based on 1 L of the final non-fermented liquor, and fermenting at a temperature of 12 to 20 ° C. for 170 to 220 hours; And
After filtering the obtained secondary fermented liquor to obtain a clear liquor, low temperature aging for 20 to 30 hours at 1 to 5 ℃
Comprising, manufacturing method of loquat. The method of claim 1, wherein the step of preparing the base liquor is inoculated with yeast fungus bacteria in a wheat flour increased at 80 to 150 ℃ for 20 to 80 minutes, then fermented for 18 to 30 hours, the fermented wheat and water 6 After the compounding in a ratio of 3 to 5, it is carried out by fermentation at 20 to 25 ℃ for 1 to 10 days, the production method of vijuju. According to claim 1, wherein the step of preparing the entry for 10 minutes to 100 minutes to increase the rice at 80 to 150 ℃ inoculated with the yeast fungus inoculated at 35 to 40 ℃ fermented for 0.5 to 5 days, wheat After 10 to 100 minutes of cooking at 80 to 150 ° C., the loquat leaf powder was added and inoculated with yeast fungus to ferment for 0.5 to 5 days at 35 to 40 ° C., and the fermented rice and wheat were 1: 9. To be carried out by combining in a weight ratio of 9: 1, the method of producing a bijuju. According to claim 3, Bipa leaf powder added amount of the fermentation step of the wheat prepared in the step of preparing the entry is 8 to 15% by weight based on the weight of the wheat, the method for producing bipaju. The method of claim 1, wherein in the first fermented liquor manufacturing step, when mixing the water and the base sake, the water is mixed 2 to 7 times the weight of the entry, the base sake is characterized in that the amount of 1 to 10g on the basis of 1kg entry How to make a loquat. The method according to claim 1, wherein the non-pache used in the preparation of the secondary fermented liquor is 1: 9 to 9: 1 in a weight ratio of at least one selected from the group consisting of loquat grinds, loquat juice, and loquat extracts. It is obtained by mixing at a ratio of 10 to 30 ℃ aged for 1 day to 15 months, the method for producing a bipaju. delete According to claim 1, At the time of non-pache addition in the production of the secondary fermented liquor, on the basis of 20L of the final napaju,
100-500 g of herbal extracts obtained by extracting at least one selected from the group consisting of Angelica, Astragalus, Ganoderma lucidum, Tofu, Licorice, and Cinnamon with at least one solvent selected from the group consisting of water and lower alcohols having 1 to 4 carbon atoms;
100-200 g of loquat leaf tea obtained by heating the loquat leaf with water at 80-100 ° C. for 3-4 hours; And
100 ~ 200g green tea obtained by heating green tea leaves with water at 80-100 ℃ for 3 ~ 4 hours
The method for producing a non-paju wine, characterized in that the addition of at least one selected from the group consisting of. delete The loquat according to any one of claims 1 to 6 and 8, characterized in that the aloe powder is additionally added in an amount of 30-50 g, based on the final loci of 20 L, during the preparation of the secondary fermented liquor. Attention manufacturing method. delete Claims 1 to 6 and 8 prepared by the method according to any one of claims, characterized in that the loqua content is 0.1 to 5% by weight, acidity (pH) is 4 to 6.5. A loquat prepared by the production method of claim 10, having a loquat content of 0.1 to 5 wt% and an acidity (pH) of 4 to 6.5.