KR101082314B1 - Herb Liquor and Process for Preparing the Same - Google Patents

Abstract

The present invention relates to a method for producing herbal wine comprising the step of adding the phrase verseul powder and peony powder and fermentation and the herbal wine produced by the above method. In the method of producing herbal wine of the present invention (i) soak the grain at room temperature overnight and remove the water, and then cooked for 20 to 40 minutes to produce a gourd rice, cooled to room temperature, and then add yeast and yeast and mix evenly to fermentation vessel After adding and sealed in purified water, and fermenting at 20 to 30 ℃ for 1 to 3 days to perform a one-stage immersion; (1) When the one-stage immersion is finished, by adding grain to the fermentation vessel additionally Goose rice is added, and the herbal mixture powder which mixes Gujeolcho powder and peony powder at the ratio of 7: 3 to 5: 5 (w / w) is added at 0.3 to 0.8% (w / w) of the final weight of grains, and then 20 to Fermenting at 30 ° C. for 10 to 20 days to perform two-stage immersion; And (iii) removing the solid by filtration when the secondary soaking is completed. Herbal medicine of the present invention is excellent in antioxidant capacity can not only utilize the natural functionality of the hub, but also excellent in taste, it will be able to contribute widely to the expansion of the functional food market including herbs.

Gujeolcho, Peony, Herbal Medicine

Description

Herb Liquor and Process for Preparing the Same

The present invention relates to herbal liquor and a method for producing the same. More specifically, the present invention relates to a method for producing a herbal wine comprising the step of adding the phrase jeoljeul powder and peony powder and fermentation, and the herbal wine produced by the method.

Generally, herb is defined as a plant that uses flowers, seeds, stems, leaves, and roots as medicines and spices, and includes cumin, coriander, ginger, cardamom, paprika, nastertium, dill, marjoram, Basil, borage, peony, gujeolcho, chamomile, angelica, lemongrass, lemon balm, marlow, peppermint, bergamot, stevia, yarrow, oregano, cresson, fennel, hyssop, lavender, lemon verbena, rosemary, sage, thyme For example.

Since herbs have a unique aroma and taste in stems, leaves, flowers, seeds, fruits, shells, roots, etc., herbs have been used as spices to enhance taste and flavor and to remove unpleasant odors. In addition, a variety of pharmacological effects such as antioxidant activity, digestion, antiseptic, antibacterial, tonic, anti-inflammatory, appetite-promoting, antiseptic, anti-oxidant function of the herbs are also used in civil therapy.

On the other hand, in recent years, as the interest in the public's health has increased rapidly, efforts are being actively made to apply to various foods such as using herbs as additives for food processing. However, in Korea, there is still little awareness of herbs, so they are grown at home and enjoy the fragrances emitted from them or use them as tea ingredients. Some efforts are being made to develop other products using herbs. .

For example, Japanese Patent Application Laid-Open No. 2002-0032502 discloses a herb gulbi processed using a natural herb (mint, lemon balm, lemon grass, basil) and a manufacturing method thereof, and Patent Publication No. 2006-0039407 discloses a herb. A functional gochujang containing an extract, and a fermentation time is shortened and a manufacturing method thereof are disclosed. Patent Publication No. 2008-87534 includes fermenting glutinous rice steamed in steamed rice, herbs, and stevia. A method for preparing herbal fermented wine is disclosed, and Patent Registration No. 484316 describes the preparation of fermented wine with a herbal flavor comprising fermented by adding leaves, stems, flowers, etc. of dried herbs to the fermentation raw material in the preparation of the fermented medicine. The method is disclosed, and Patent Registration No. 855376 discloses a functional food for health promotion for pregnant women, including a herb extract, and a method of manufacturing the same. No. 863267 discloses a composition for improving skin condition comprising an herbal extract as an active ingredient, and Patent Registration No. 866306 discloses a ham containing a herbal extract and having improved quality and shelf life, and a manufacturing method thereof.

Among the above-mentioned products, the commercially active products are only fermented liquors manufactured using herbs, and other products are still very low in consumer awareness, and thus commercial production is very low. However, even fermented liquor produced using commercially active herbs, like conventional fragrances and teas, can only use the aroma and taste of herbs, and do not properly utilize the pharmacological effects of herbs. Not particularly noticed from the situation.

Thus, if it is possible to produce herbal liquors that can utilize not only the taste and aroma of herbs but also the unique pharmacological effects of herbs, it is expected to highlight not only the taste of herbs but also the functionality of herbs. The manufacturing method has not been developed.

Accordingly, the present inventors have made diligent research efforts to develop a method for producing herbal wines that can utilize the functionality of the herbs, and when the dried powder of Gujeolcho and peony during the production of conventional known fermented wines can be prepared an excellent herbal wine It was confirmed that the present invention can be completed.

After all, the main object of the present invention is to provide a method for producing herbal wine comprising the step of adding and fermenting the phrase verseul powder and peony powder.

It is another object of the present invention to provide an herbal liquor prepared by the above method, comprising constituents derived from gujeolcho and peony, and having improved antioxidant capacity.

Method for producing herbal wine of the present invention for achieving the above object (ⅰ) immersed grains at room temperature overnight and removes water, and then cooked for 20 to 40 minutes to produce a soybean rice and cooled to room temperature, and then add yeast and yeast After mixing evenly and put into a fermentation vessel and sealed by adding purified water, fermentation at 20 to 30 ℃ for 1 to 3 days to perform a one-stage immersion; (1) When the one-stage immersion is finished, grains in the fermentation vessel Add the added gourd rice, and add the herbaceous powder and peony powder at the ratio of 7: 3 to 5: 5 (w / w), and then mix the herb powder to 0.3 to 0.8% (w / w) of the final weight of the grain. Adding to, followed by fermentation at 20 to 30 ° C. for 10 to 20 days to perform two-stage immersion; And (iii) removing the solid by filtration when the secondary soaking is completed. In this case, the grains are not particularly limited thereto, but it is preferable to use rice, barley, wheat, and the like, and the amount of yeast, yeast, and purified water added during the first stage soaking is not particularly limited thereto, but is based on the weight of the grain firstly added. The yeast is preferably added at a ratio of 0.05 to 0.1% (w / w), yeast to 0.001 to 0.005% (w / w) and purified water to 100 to 200% (v / w), respectively. The amount of grains and purified water added to this is not particularly limited, but the grains are added at a rate of 150 to 200% (w / w) based on the weight of the grain first introduced in the first stage soaking, and the purified water is additionally added in the second stage soaking. It is preferred to add at a rate of 100 to 200% (v / w) based on the weight of the added grain.

Herbal medicine of the present invention is excellent in antioxidant capacity can not only utilize the natural functionality of the hub, but also excellent in taste, it will be able to contribute widely to the expansion of the functional food market including herbs.

The present inventors attempted to select herbs that exhibited excellent antioxidant capacity when added to alcohol, in order to develop a method for producing an herbal wine having excellent antioxidant capacity.

Specifically, a dry powder of chamomile, peony, gujeolcho, cumin, coriander, ginger, cardamom or paprika is added to each other in the preparation of the herb wine, and as a result of comparing the antioxidant capacity of each herbal wine finally produced, the herb containing gujeolcho It was confirmed that the stock showed the best antioxidant activity.

In addition, as a result of further searching for an auxiliary component that can double the effect of Gujeolcho, it was confirmed that peony can double the antioxidant capacity of Gujeolcho.

As a result of determining the optimum content of gujeolcho and peony, which can most effectively increase the antioxidant capacity of herbal wine, herbal mixture of gujeolcho powder and peony powder mixed at a ratio of 7: 3 to 5: 5 (w / w) It is preferable to use a powder, and it was found that it is preferable to add the herbal mixture powder to 0.3 to 0.8% (w / w) of the final weight of the grain used in the preparation of the herb wine.

Since the herbal liquor prepared by the above method was found to be relatively excellent not only in antioxidant capacity, but also in sensory properties, it was confirmed that the herbal liquor of the present invention satisfies the functionality and palatability.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Selection of Herbs to be Used for the Preparation of Herbal Wine with Excellent Antioxidant Capacity

In order to produce herbal liquors having an antioxidant effect using herbs, alcohols containing various herbs were prepared and their antioxidant capacities were compared.

First, 3,000 g of the washed rice was soaked overnight at room temperature, water was removed, and then steamed for 30 minutes to prepare a steamed rice, which was cooled at room temperature. 180 g of yeast and 10 g of yeast were added to the cooled gourd rice, mixed evenly, and then placed in a fermentation vessel and sealed by adding 4,800 mL of purified water, followed by fermentation at 25 ° C. for 2 days to perform one-stage immersion.

Next, after the one-stage immersion is completed, to the fermentation vessel, add the gourd rice prepared by adding 6,000 g of rice, add 9,600 mL of purified water and 90 g of herb powder, ferment at 25 ° C. for 15 days, and then immerse the two-stage immersion. Was performed. At this time, as the herbal powder was used a dry powder of chemomile, peony, gujeolcho, cumin, coriander, ginger, cardamom or paprika.

Finally, after the secondary soaking was completed, the herbal liquor was manufactured by filtering by filter paper (Whatman No. 1) and removing solid content.

The antioxidant capacity of each herbal strain prepared above was measured using ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)) as follows: 1.0 mM AAPH (2,2) in 100 ml of PBS. '-azobis- (2-amidinopropane) HCl) and 2.5 mM ABTS diammonium salt were added, reacted at 70 ° C. for 30 minutes, and further PBS was added to dilute to give an absorbance of 0.650 ± 0.020 at 734 nm. (ABTS radical solution) was obtained. 980 μl of the ABTS radical solution and 20 μl of each of the prepared herbal liquors were mixed and reacted at 37 ° C. for 10 minutes, and the absorbance reduction was measured at 734 nm to determine the amount of vitamin C per unit volume of the sample (g vitamin). In terms of C equivalents (VCE) / mL sample volumn), the antioxidant capacities of the herbs were shown and compared by each herb strain (see Table 1). At this time, a liquor prepared without adding any herbs was used as a control.

Antioxidant Capacity of Herb Wines According to Herb Type (Unit: VCE / mL) Herb Antioxidant activity Control
Chemomile
Peony
Gujeolcho
cumin
Coriander
ginger
Cardamom
paprika 132
587
687
713
426
504
663
614
597

As shown in Table 1, it was confirmed that the herbal liquor containing gujeolcho showed the best antioxidant activity compared to other herbs.

Example 2 Search for Auxiliary Components to be Included in Herbal Wine Containing Gujeolcho

To determine whether the antioxidant capacity of the herbal wine containing gujeolcho can be doubled by the addition of other herbs.

Specifically, after the one-stage immersion, the fermented rice prepared by adding 6,000 g of rice to the fermentation vessel, add 9,600 mL of purified water and 45 g of gujeolcho powder and other herbs (kemomile, peony, cumin, coriander, 45 g of ginger, cardamom or paprika) powder was added and fermented at 25 ° C. for 15 days to carry out two-stage immersion, to prepare herbal liquor containing gujeolcho, respectively. The antioxidant activity of was measured and compared (see Table 2). At this time, a liquor prepared without adding any herbs was used as a negative control, and an herbal liquor prepared by adding only gujeolcho was used as a positive control.

Antioxidant Capacity of Herb Wine Containing Gujeolcho According to Supplementary Components (Unit: VCE / mL) Herb Antioxidant activity Negative control
Positive control
Chemomile
Peony
cumin
Coriander
ginger
Cardamom
paprika 140
617
613
803
610
587
554
611
592

As shown in Table 2, the antioxidant capacity of Gujeolcho was found to be doubled when the addition of peony. In contrast, coriander, ginger, and paprika rather reduced the antioxidant activity of gujeolcho, and chemomile, cumin, and cardamom had no effect on the antioxidant activity of gujeolcho.

Therefore, it can be seen that the addition of peony with Gujeolcho during the preparation of the herbal wine can significantly improve the antioxidant capacity of the herbal wine.

Example 3 Determination of Contents of Gujeolcho and Peony to be Included in Herbal Wine

When the peony was added together with gujeolcho from the results of Examples 1 and 2, it was found that the antioxidant ability of the herbal wine was significantly improved. Therefore, the optimum of gujeolcho and the peony that could improve the antioxidant capacity of the herbal wine The content was intended to be determined.

Example 3-1 Determination of the Mixing Ratio of Gujeolcho and Peony

Specifically, 3,000 g of the washed rice was soaked overnight at room temperature to remove moisture, and then steamed for 30 minutes to prepare a gourd rice, which was cooled at room temperature. 180 g of yeast and 10 g of yeast were added to the cooled gourd rice, mixed evenly, and then placed in a fermentation vessel and sealed by adding 4,800 mL of purified water, followed by fermentation at 25 ° C. for 2 days to perform one-stage immersion.

Next, after the one-stage immersion is completed, to the fermentation vessel, add the gourd rice prepared by adding 6,000 g of rice, and purified water 9,600mL, gujeolcho powder and peony powder 10: 0 to 0:10 (w / 90 g of the mixed herbal mixture powder was added at a mixing ratio of w) and fermented at 25 ° C. for 15 days to carry out two-stage immersion. Finally, after the completion of the secondary immersion, each herb wine was produced by filtration with a filter paper (Whatman No. 1) to remove solids, and their antioxidant capacities were measured and compared by the method described above (see Table 3).

Antioxidant Activity of Herb Wines According to the Mixing Ratio of Gujeolcho Powder and Peony Powder (Unit: VCE / mL) Mixing ratio of Gujeolcho powder and peony powder (w / w) Antioxidant activity 10: 0
9: 1
8: 2
7: 3
6: 4
5: 5
4: 6
3: 7
2: 8
1: 9
0:10 710
719
731
782
887
810
724
714
701
692
685

As shown in Table 3, the herbal liquor prepared by adding the herb blend powder and the verse vinegar powder and the peony powder at the ratio of 7: 3 to 5: 5 (w / w) were prepared by adding the herbal blend powder mixed at different ratios. It was found that the antioxidant ability was higher than that of one herb. In particular, the herb wine prepared by adding the herb powder and the peony powder at the ratio of 6: 4 (w / w) showed the highest antioxidant capacity. there was.

Example 3-2 Determination of Herb Mixture Powder Containing Gujeolcho Powder and Peony Powder

In addition, in order to determine the optimum content of the mixed powder, 3,000 g of the washed rice was soaked overnight at room temperature to remove water, and then steamed for 30 minutes to prepare a gourd rice, it was cooled at room temperature. 180 g of yeast and 10 g of yeast were added to the cooled gourd rice, mixed evenly, and then placed in a fermentation vessel and sealed by adding 4,800 mL of purified water, followed by fermentation at 25 ° C. for 2 days to perform one-stage immersion.

Next, after the one-stage immersion is finished, to the fermentation vessel, add the gourd rice prepared by adding 6,000 g of rice, the ratio of purified water 9,600mL, gujeolcho powder and peony powder 6: 4 (w / w) 9 to 450 g (0.1 to 5% (w / w) based on the final weight of the grains) were added and fermented at 25 ° C. for 15 days to carry out two-stage immersion. Finally, after the completion of the secondary immersion, each herb wine was produced by filtration with a filter paper (Whatman No. 1) to remove solids, and their antioxidant capacities were measured and compared by the method described above (see Table 4).

Antioxidant Capacity of Herb Wine According to the Amount of Herb Mixture Powder (Unit: VCE / mL) Addition of Herb Mixture Powder to Grain Final Weight (g) Antioxidant activity 9
18
27
36
45
54
63
72
81
90
135
180
225
270
315
360
405
450 454
507
723
756
790
821
859
882
884
885
886
885
887
886
887
888
887
888

As shown in Table 4, 9 to 18 g (0.1 to 0.2% (w / w) relative to the final weight of the grain) of the herbal mixture prepared by adding a herb strain showed a low level of homeostasis, 27 to 72 g (grains) The herb strain prepared by adding 0.3 ~ 0.8% (w / w)) herbal blend powder to the final weight has dramatically increased antioxidant capacity, and herb blend powder of more than 81g (0.9% (w / w)) with respect to the final weight of grains Since the anti-oxidant capacity was not increased any more, the herbal liquor prepared by adding was found to be preferable to prepare the herbal liquor by adding more than 0.3% (w / w) of herb mixed powder to the grain weight. Could.

In addition, each herbal strain prepared above was drunk to 30 trained sensory test personnel, and the five-point measurement method (1 point: very bad, 2 points: bad, 3 points) for the sweetness, bitterness, astringency, and overall symbol of each herbaceous strain. : Normal, 4 points: Good, 5 points: Very good).

Herbal Sensory Evaluation For grain final weight
Addition amount of herbal mixture powder (g) sweetness bitter Astringent General Symbol 9
18
27
36
45
54
63
72
81
90
135
180
225
270
315
360
405
450 2.7
2.6
2.7
2.8
2.6
2.7
2.8
2.6
2.8
2.8
2.8
2.7
2.6
2.7
2.6
2.8
2.7
2.8 4.3
4.1
3.8
3.7
3.6
3.4
3.1
3.0
2.4
2.2
2.0
2.0
1.7
1.7
1.6
1.6
1.5
1.4 4.1
4.0
3.9
3.8
3.7
3.5
3.2
2.8
2.0
1.9
1.8
1.7
1.7
1.4
1.4
1.2
1.2
1.2 4.0
3.8
3.8
3.8
3.5
3.5
3.3
3.1
2.2
2.1
2.0
2.0
1.8
1.7
1.7
1.5
1.4
1.3

As shown in Table 5, as the content of the herbal mixture powder was increased, it was found that the decrease in the palatability due to bitter and astringent tends to be noticeable. In particular, the herbal liquor prepared by adding more than 81 g (0.9% (w / w) to the weight of the grain) of the herb mixture powder showed that the bitterness and astringent taste were remarkably high. It was found that it is not desirable to add more than 0.9% (w / w) herbal mixture powder to the grain weight.

As a result, when combining the results of Table 4 and Table 5, it can be seen that it is preferable to prepare the herbal liquor by adding a 0.3 to 0.8% (w / w) of the herbal mixture powder to the grain weight.

Example 4 Preparation and Characterization of Herb Wine

Example 4-1 Preparation of Herb Wine

According to the conditions determined from the above example, Gujeolcho powder and peony powder were added to prepare an herbal wine.

Specifically, 3,000 g of the washed rice was soaked overnight at room temperature to remove moisture, and then steamed for 30 minutes to prepare a gourd rice, which was cooled at room temperature. 180 g of yeast and 10 g of yeast were added to the cooled gourd rice, mixed evenly, and then placed in a fermentation vessel and sealed by adding 4,800 mL of purified water, followed by fermentation at 25 ° C. for 2 days to perform one-stage immersion.

Next, after the one-stage immersion is completed, to the fermentation vessel, add the gourd rice prepared by adding 6,000 g of rice, add purified water 9,600mL, gujeolcho powder 37.8g and peony powder 25.2g for 15 days at 25 ° C. Fermentation was carried out in two stages of soaking. Finally, after the secondary soaking was completed, the herbal liquor of the present invention was prepared by filtration with a filter paper (Whatman No. 1) to remove solids.

Example 4-2 : Characteristic Test of Herb Wine

The pH, sugar content, alcohol content, acidity, total phenol content and total flavonoid content of the prepared herb wines were measured, and sensory evaluation was performed.

Example 4-2-1 pH measurement

As a result of applying the prepared herbal liquor to a pH meter (Orion 729A, Japan), it showed a pH of 4.48.

Example 4-2-2 : Sugar Measurement

As a result of applying the prepared herbal liquor to a sugar meter (Hand refractometer, ATAGO, N-1E, Japan), it showed a sweetness of 12.0 ° Brix.

Example 4-2-3 : alcohol content measurement

100 mL of the prepared herbal liquor was applied to the alcohol system, and the measured value was calibrated under the condition of 15 ° C using the Gay-Lussac table, and the alcohol content was 16.0% (v / v).

Example 4-2-4 Acidity Measurement

Three drops of the indicator (0.1% phenolphthalein) were added to 10 mL of the herbal liquor prepared above, neutralized and titrated until a bright red color appeared with 0.1 N NaOH solution, and the amount (mL) of the solution consumed until then was expressed as acidity. The acidity is shown.

Example 4-2-5 : Total Phenol Content Measurement

To 200 μl of the prepared herbal liquor, 2.6 ml of distilled water and 200 μl of Folin-Ciocalteu's phenol were added and mixed, and reacted at room temperature for 6 minutes, followed by 7% (w / v) Na ₂ CO in the reaction solution. 2 ml of ₃ aqueous solutions were added again and reacted for 90 minutes, and the absorbance was measured at 750 nm. Substituting the measured absorbance into a standard curve prepared by using gallic acid (gallic acid), by converting the gallic acid equivalents (mg gallic acid equivalents (GAE) / mL sample volumn) per unit volume of the sample, As a result of the phenol content, the total phenol content of 710GAE / mL was shown.

Example 4-2-6 Determination of Total Flavonoid Content

To 0.5 ml of the prepared herbal liquor, 3.2 ml of distilled water and 0.15 ml of 5% (w / v) NaNO ₂ aqueous solution were added and reacted for 5 minutes. After the reaction, 10% (w / v) AlC ₃ 1 aqueous solution was added and reacted for 1 minute. After the reaction was completed, 1M NaOH aqueous solution was added and mixed, and then absorbance was immediately measured at 510 nm. Substituting the measured absorbance into a standard curve prepared using catechin, converting it into catechin equivalents (mg catechin equivalents (CE) / mL sample volumn) per unit volume of the sample, indicating the total flavonoid content of the herb strain. The result was a total flavonoid content of 22CE / mL.

Example 4-2-7 : sensory evaluation

The herbal liquor prepared above was drunk to 30 trained sensory inspectors, and the color, aroma, taste, and general symbol of the herbal liquor were measured five points (1 point: very bad, 2 points: bad, 3 points: normal, 4). Score: good, 5: very good (see Table 6).

Herbal Sensory Evaluation color incense flavor General Symbol score 4.2 4.1 3.9 4.0

As shown in Table 6, it was found that the herbal strain of the present invention exhibits a color, aroma, taste, and overall symbol degree of the average.

Claims (3)

(Iii) After soaking the grain overnight at room temperature to remove water, and then steamed for 20 to 40 minutes to prepare a soybean rice, and cooled to room temperature, add yeast and yeast, mix evenly, put in a container for fermentation and seal by adding purified water. Fermenting at 20 to 30 ° C. for 1 to 3 days to perform one step immersion; (Ii) When the first stage of soaking is finished, additional grains are added to the fermentation vessel to increase the steamed gourd rice, and the herbs of Gujeolcho powder and peony powder are mixed at a ratio of 7: 3 to 5: 5 (w / w). Adding a mixed powder at 0.3 to 0.8% (w / w) of the final weight of grains, and then fermenting at 20 to 30 ° C. for 10 to 20 days to perform two-stage immersion; And, (Iii) A method for producing herbal liquor comprising the step of removing the solids by filtration after completion of the secondary soaking. The method of claim 1, The grain is one selected from the group consisting of rice, barley and wheat, the yeast is 0.05 to 0.1% (w / w), yeast is 0.001 to 0.005% (w) based on the weight of the grain first introduced during the first stage immersion / w), purified water was added at a rate of 100 to 200% (v / w), respectively; And, when the two-stage immersion grains are added at a rate of 150 to 200% (w / w) based on the weight of the first input grains in the first stage immersion, purified water based on the weight of the additional grains added in two stages immersion It is characterized in that the addition at a rate of 100 to 200% (v / w) Herbal Notes Herbal herb prepared by the method of claim 1, comprising components derived from gujeolcho and peony, and having improved antioxidant capacity.