KR101127734B1 - Preparation method of jujube takju - Google Patents

Abstract

The present invention is to produce a jujube sterilized Takju well preserved the functional components and unique color and aroma of jujube.

For this purpose, the extract was extracted using black rice bran known as a functional pigment when extracting jujube using a high-pressure hot-water shaker, and after extracting odor by using vegetable carbon fiber nonwoven fabric in the extracted lipped extract, it was prepared by including it in preparation. The present invention relates to a method for producing jujube Takju with its unique color and aroma.

In other words, Takju has to go through the process of decontamination because of the final two-stage immersion and the alcohol content of Takju after fermentation. At this time, jujube Takju contains jujube extract to maximize the color, aroma and food value of jujube It is about manufacturing jujube Takju which can produce jujube traditional liquor and create high quality and high value added to meet the taste of consumers.

Jujube, black rice, vegetable carbon fiber nonwoven fabric, traditional liquor (Yakju, Takju)

Description

 Jujube Takju using jujube extract and its manufacturing method {Preparation method of jujube takju}

The present invention relates to a method for producing jujube Takju, which is mainly made of whole jujube, and more particularly, by preparing traditional sake that can maintain the taste, aroma and color of jujube itself, which is one of the traditional foods of the nation. It is to provide alcohol with added value creation and functionality.

A number of known processed foods using jujube are known, but as for the technique of combining jujube, the application number “10-2008-0043620” “the jujube preparation method” and the application number “10-2002-0021017” Although there is a description of “how to make jujube wine,” they have problems in economics and mass production in terms of its manufacturing method and final product quality, while the technology using black rice bran to improve the extract quality of jujube has been It has not been reported.

For food processing using vegetable carbon fiber (cotton cotton) nonwovens, registration number “10-20747798” “Methods for cultivating bean sprouts and host sprouts using mushroom mushroom extract and vegetable carbon fiber nonwoven fabric” registration number “10-20748152” “Marine Natural pine mushroom liquor using deep water and vegetable carbon fiber nonwoven fabric.

In order to maximize the unique aroma, color and nutritional properties of the jujube in the final product, it is necessary to prepare the jujube extract during the sake manufacturing process while maintaining the conditions to include the whole jujube extract. By diluting, the final product was created with the technical task of providing a method of manufacturing high quality and high functional traditional liquor containing the taste, aroma and color of jujube.

Therefore, in the present invention, in order to provide a jujube extraction method that utilizes the unique taste, aroma and color of dried jujube in a different way from the conventional method of manufacturing wine using jujube, when jujube extraction is put into jujube and black rice bran as a high-pressure hot water bath Extracting, and extracting the jujube extract with vegetable carbon fiber to produce the final jujube extract and to prepare the functional Takju by adding the extract during the preparation process during the preparation of Takju as a technical problem

Through the present invention, jujube, which is our own traditional food, is a functional jujube Takju with good taste using vegetable carbon fiber nonwoven fabric having black rice bran with natural coloring functional material and far infrared radiation, anion generation, deodorizing effect, antibacterial and bactericidal effect. It can be manufactured as a liquor, and it can always provide high quality, standardization of quality, and improved food value that contain the unique taste, color and aroma of jujube while eliminating odor. Not only that, it is a great invention that can provide economic high value added in rural areas.

1 and the present invention as a liquor manufacturing process chart of the jujube as a main raw material and the method for producing the extract containing black rice bran and natural vegetable carbon fiber non-woven fabric in the water to be used in the manufacturing process in detail through its configuration and action The explanation is as follows:

A brief look at the efficacy of jujube and black rice bran used in the manufacture of alcohol, jujube is a fruit of the jujube tree belonging to the sea buckthorn family, is native to Europe and Southeast Asia. Its main component is carbohydrate (43%), which is rich in iron and calcium, and contains 36 minerals including 14 amino acids and 6 sugars vitamins A, B2, C. P, calcium, phosphorus, iron, magnesium, potassium, It is known that it contains many substances such as organic acid and malic acid, all of which are said to facilitate blood circulation and calm the mind.

In addition, jujube is particularly rich in vitamins C and P. Vitamin P helps the action of vitamin C prevents aging and strengthens capillaries, preventing adult diseases such as high blood pressure and arteriosclerosis. In terms of efficacy, the old literature, Dongbobogam, says that 'the sex is flat, and it is warm'. Vitamins, dietary fiber, flavonoids and minerals in jujube prevent aging and anti-cancer effects. Especially, beta-carotene contained in jujube prevents aging by filtering and adsorption detoxification of harmful free radicals in the body. It has been reported to play a role in preventing adult diseases such as heart disease. In addition, the CAMP ingredient in jujube helps to prevent cataracts and arteriosclerosis by strengthening the body's immunity.

Black rice bran contains much more of the basic nutritional and functional ingredients of black rice. Therefore, black rice is used as a brown rice and has various effects, so it is called medicinal rice. It is recorded as a nominal vigorous blood vessel in the middle tone of the consonant sputum, and the common sense of black rice strengthens the immune function of the human body to prevent aging and prevent disease. It is said to be effective. Black rice is significantly higher in protein, fat, ash and total fiber than regular brown rice, and contains large amounts of vitamins B ₁ and B _2. Dietary fiber is more than five times that of ordinary rice. The fatty acid composition ratio is high in polyunsaturated fatty acid (linoleic acid) as well as the mineral content of black rice Na, Ca, Fe, K, etc. is higher than ordinary brown rice. In addition, the content of amylose, which influences the taste of rice, was lower than that of ordinary brown rice, which showed higher stickiness. It is the same as regular brown rice except anthocyanin. In addition, as the herb, the variety, depending on the variety, but is significantly higher than the antioxidant effect of ordinary brown rice, long-term intake of black rice is expected to help prevent aging and prevent various adult diseases caused by oxidative stress. It appears to act selectively and its effect is noted. In addition, according to animal experiments, black rice is also reported to have a strong anti-cancer effect, and the effect of inhibiting DNA damage has also been reported, which is also expected to prevent cancer. In addition, although the scientific basis is not clear yet, the effects of improving blood circulation and enhancing immune function are expected.

On the other hand, the natural vegetable carbon fiber is used in the present invention is a carbon carbon fiber fired in a near vacuum using charcoal in the present invention, the fiber shape of the filter-shaped non-woven fabric thickness of 2mm, pore area 4.5 times that of ordinary charcoal In addition, cotton yarn is woven debit type. Its characteristics include far-infrared radiation, anion generation, electromagnetic wave blocking effect, deodorizing effect, antibacterial and bactericidal effect. , And a synergistic effect of color.

Meanwhile, in order to increase the aroma, taste, and color of jujube Takju, which is the final product during the liquor manufacturing process of the present invention, the jujube extract was prepared by removing odor, etc. using vegetable carbon fiber in the preparation process during the preparation of Takju. Functional Takju is prepared by using and prepared by applying appropriate method such as stepwise dilution during preparation while maintaining the conditions to be prepared by including the whole (processed) jujube extract at the time of sake manufacturing process. The final product will produce a high quality and high functional traditional liquor containing the taste, aroma and color of the jujube.

Meanwhile, the present invention looks at each step of the manufacturing method in detail.

① The method of washing rice, seasoning, draining water, and steaming steamed rice is a typical Takju manufacturing step.

② fermentation at 26-29 ° C. for 2 days using 2Kg of steamed rice, 60g of dried yeast, 40g of dried yeast and 3L of raw water in immersion

③ The fermented main hair of ② is added 8Kg of jeungmi, 250g of yeast, 12L of bottled water and fermentation manufacturing step at 25 ~ 27 ℃ for 5 days,

④ ③ fermented liquor of the extraction process and the extracted jujube extract, the jujube extract is the ratio of dry jujube and black rice to 100 to 0.5 in order to increase the color of jujube when extracting jujube in a shaker (121 ℃, 1.5 atm, 120 minutes) 30 liters (w / w) and the ratio of water and dry jujube + black rice were extracted at 8: 1 (w / w). The extract was extracted from the vegetable carbon fiber nonwoven fabric and stainless steel extract storage tank of FIG. After raising the temperature of the extract up to 100 ℃ and left for 60 minutes in 30 ℃ range, it is administered at the time of formulation, the jujube extract Wonju (fermentation before fermentation): jujube extract ratio is 100: 1 ~ 10 (w / w) is added with water, and then sterilized at 85 ° C. for 10 minutes by general hot water sterilization and bottled into a steam sterilized pack (can).

⑤ Cool the bottled product of ④ at 15 ℃ for 2 hours to produce the product.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

<Example>

1. Materials and Methods

 (1) material

① White rice, Jujube (Cheongsong)-It was purchased from 2008 Central Buk-gu, Daegu.

② Nuruk and Yeast-Bio Nuruk (Korea Enzyme Co., Ltd.) was used in 2008 as a fermentation agent using 50% wheat flour and 50% wheat flour.

③ For the production of gourd rice, after heating the steamer in advance, spread the wood, put the glutinous rice, cover it with the wood again, cover the lid, and steam it for 30 minutes when it starts to steam after heating.

④ Black rice bran-2008 Jindo black rice was purchased and used after milling.

⑤ Water was used Daelim bottled water, Gachang-myeon, Daegu Dalseong-gun, which was used as drinking water, and natural vegetable carbon fiber nonwoven fabric was purchased from the market.

⑥ Jujube extraction and extract treatment-Jujube extraction is the ratio of dry jujube and black rice to 100: 0.5 ~ 30 (w / w) in order to increase the color of jujube when extracting jujube in medicinal herbs (121 ℃, 1.5 atm, 120 minutes). Water and dry jujube + black rice bran ratio was extracted at 8: 1 (w / w), and the extract was poured into a stainless steel extract storage tank equipped with a vegetable carbon fiber nonwoven fabric as shown in FIG. The temperature of the extract was raised to 100 ° C., and then allowed to stand for 60 minutes in a range of 30 ° C. to prepare a jujube extract treatment solution.

The vegetable is formed in the hollow to the upper side of the storage tank 100 containing the heated jujube extract (D) to remove the odor of the jujube while protecting the components to increase the flavor and color of the jujube during the standing of the jujube extract The carbon fiber nonwoven fabric 300 is placed on it, and the cover 500 of the curved shape is sequentially removed.

That is, the fumigated odor and water vapor (w) is passed through the vegetable carbon fiber nonwoven fabric 300 while going up, and odors are removed, and other components are included in the water droplets to form a curved cover 500. The fumigation formed by the fumigation (w ') contains a large amount of functional material expressing the aroma and color of the jujube, so that the water droplets are collected in the center along the curve of the cover 500, and the hollow portion 301 of the nonwoven fabric 300 Through the jujube extract is to be included again.

⑦ The manufacturing method is made in a manner similar to the existing conventional liquor manufacturing method including a steaming effect tablet, but the present invention, as shown in Figure 1, for the preparation of jujube extract treated during the manufacturing process in Takju The mixture was used in water (water). Sterilization of prepared Takju is a general hot water sterilization (sterilizer: Hanil, Na-100, Korea). Sterilize the pack (can) before sterilization after sterilization for 10 minutes at 85 ℃ (Sterilizer: Hanil, Sk-200, Korea) )

⑧ Alcohol concentration was performed by specific gravity measurement method.

⑨ pH meter used Orion (model 410A, USA) meter.

능 Sensory tests were performed by ten well trained panelists who used the five-point intensity method (very weak: one point, weak: two points, normal: three points, strong: 4 points, very strong: 5 points) to evaluate the significance.

2. Results and Summary

Table 1. Changes in pH and alcohol content of the final product according to extracts extracted in different ratios of dried jujube and black rice bran (Day jujube and black rice bran ratio for increasing the color of jujube in the process of extracting and extracting jujube ⑥ above 100: 0,99: 1,85; 15,70: 30 (w / w)), which was extracted with water and 8: 1 (w / w), and used for vegetable carbon fiber nonwoven fabric. As a result of jujube extract mixed with water, pH and alcohol content of the final product prepared by the general manufacturing method were measured.)

   1) The given value is the average of 3 experiments

<Result>

① In all treatments, the pH of Takju was 4.21 ~ 4.31, and there was no big difference.

② The alcohol content of 6.1 ~ 6.2% in all treatments showed little difference.

Table 2. Changes in pH and alcohol content of the final product according to the treatment time of vegetable carbon fiber nonwoven fabric (Difference of dried jujube and black rice in the process of extracting and extracting jujube in the above ⑥ jujube extract to improve the quality As shown in 2, 50 liters was poured from a stainless steel extract storage tank equipped with a vegetable carbon fiber nonwoven fabric, and the temperature of the extract was raised to 100 ° C., and then allowed to stand for 0 to 60 minutes in a range of 30 ° C. Is the result of measuring the pH and alcohol content of the final product prepared by the general manufacturing method)

1) The given value is the average of 3 experiments

<Result>

① In all treatments, the pH of Takju was 4.21 ~ 4.33, and there was no big difference.

② The alcohol content of 6.1 ~ 6.2% in all treatments showed little difference.

Table 3. Changes of pH and alcohol content according to the ratio of the preparation of jujube extract in the Takju formulation (prepared jujube extract (jujube extract to extract the jujube in a shaker (121 ℃, 1.5 atm, 120min)) to increase the color of jujube The ratio of dried jujube and black rice was 100: 0.5 to 30 (w / w), and the ratio of water and dried jujube + black rice was extracted at 8: 1 (w / w). As described above, 50 liters of the stainless steel extract storage tank equipped with a vegetable carbon fiber nonwoven fabric was poured to raise the temperature of the extract to 100 ° C, and then left for 30 minutes in the range of 30 ° C. Measured the pH and alcohol content of the final product prepared by the ratio of the circumference) and the weight (circumference: pretreated jujube extract = 100: 0, 99: 1,85; 15,70: 30 (w / w) ratio).

1) The given value is the average of 3 experiments

<Result>

① In all treatments, the pH of Takju was 4.31 ~ 4.33, and there was no big difference.

② The alcohol content was not significantly different between 6.1 and 6.3% in all treatments.

Table 4. Sensory evaluation of final product according to the extract extracted in different ratios of dried jujube and black rice bran (Experiment as shown in Table 1, the ratio of dry jujube and black rice bran to increase the color of jujube (100: 0, 99: 1,85 to weight; 15,70: 30 (w / w)), which was extracted with water and 8: 1 (w / w), and then used as vegetable extracts mixed with water during final preparation. The measurement items of the final product manufactured by the manufacturing method are the result of measuring the overall smell, the overall taste, and the general preference.)

1) The given value is the average of 3 experiments

<Result>

① The added amount was 15% in the overall smell, overall taste, and overall preference.

Table 5. Sensory evaluation of the final product according to the treatment time of vegetable carbon fiber nonwoven fabric (the extract of dried jujube and black rice bran during the entire process by the same experiment as in Table 2). As shown, 50 liters was poured in a stainless steel extract storage tank equipped with a vegetable carbon fiber nonwoven fabric, and the extract temperature was raised to 100 ° C., and then allowed to stand for 0 to 60 minutes in a range of 30 ° C. using a jujube jujube extract treatment solution. The final product manufactured by the general manufacturing method is the result of measuring the overall smell, the overall taste, and the general preference.)

     1) The given value is the average of 3 experiments

<Result>

① The treatment time of vegetable carbon nonwoven fabric was best for 30 minutes in the overall smell, overall taste, and overall preference.

Table 6. Sensory test of the final product according to the ratio of the preparation of jujube extract to Takju (the jujube extract pretreated by the experiment as shown in Table 3 (the jujube extract was extracted from the jujube (121 ℃, 1.5 atm, 20 min)) In order to increase the color, the ratio of dry jujube and black rice was 100: 0.5 to 30 (w / w), and the ratio of water and dry jujube + black rice was 8: 1 (w / w). 2, 50 liters was poured in a stainless steel extract storage tank equipped with a vegetable carbon fiber nonwoven fabric, and the temperature of the extract was raised to 100 ° C., and then allowed to stand for 60 minutes in a range of 30 ° C. to prepare the jujube extract for treating). The final product measured by fermented liquor (wonju) and weight ratio (wonju: pretreated jujube extract = 100: 0,99: 1,85; 15,70: 30 (w / w) ratio) It is the result of measuring smell, overall taste, and general taste.)

      1) The given value is the average of 3 experiments

<Result>

① In the overall smell, overall taste, and overall preference, 5% of the total amount of added jujube extract was the best.

1 is a manufacturing process showing an embodiment of the present invention

Figure 2 is a deodorizing device showing an embodiment of the present invention

3 is a conceptual diagram showing a odor removing method of the present invention

■ Explanation of the major symbols used in the main parts of the drawings ■

100: storage tank 300: vegetable carbon fiber nonwoven fabric

500: cover 301: hollow part

Claims (7)

2Kg of thickening, 60g of dried malt, 40g of dry yeast, and 3L of mineral water to maintain 27 ± 1 ° C. for 48 hours to immerse one step; After the one-stage immersion, 8Kg, 250g yeast, 12L bottled water containing 26 ± 1 ℃ for 5 days to immerse two stages; A step of extracting the jujube extract by mixing the ratio of dry jujube and black rice to 100: 0.5 to 30 (w / w) to the weight, the ratio of water and the mixture is 8: 1 (w / w) by weight; Method of producing jujube Takju using jujube extract, characterized in that the sterilization step is followed by a preparation step of adding the jujube extract together during the preparation of the circumference of the two stages immersion delete The method of claim 1, In order to remove the off-flavor of the jujube extract and to maintain the fragrance and color, after raising the temperature to 100 ℃ using a jujube extract, characterized in that it is allowed to stand in a tank equipped with a vegetable carbon nonwoven fabric in the range of up to 30 ℃ for 5 to 60 minutes Jujube Takju Manufacturing Method The method of claim 1, The jujube extract dose is jujube extract using the jujube extract, characterized in that the jujube extract weight of 100: 1 ~ 10 (w / w) compared to the circumference Jujube Takju using jujube extract, characterized in that prepared by any one of the method of claim 1 to claim 4 delete delete

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