KR101136876B1 - Manufacturing method for compounded liquer using field waterdrop and pine buds - Google Patents

Abstract

The present invention relates to a mixed liquor using flaky and pine shoot crushed products and a method of manufacturing the same. First step of fermentation in a container at 20-25 ° C. for 90-100 days; Separating only the plum fermentation broth from the aging product, and then mixing the fermentation broth of plum, bulgeul pulverized powder, and pine crushed powder at a ratio of 0.2 to 0.7: 2: 1 to 1.2, respectively; A third step of aging the mixture for 20 to 40 days at 20 to 25 ° C .; And separating only the liquid juice solution through the juice of the ripened material, and then mixing the soju 100 to 120 parts by weight with respect to 100 parts by weight of the juice solution, and then further mixing 3 to 5 parts by weight of the gardenia solution relative to the juice solution. And a fourth step; the mixed liquor using the pulverulent and pine shoot pulverized product, characterized in that it is produced, including a method for producing the same.

Fire Buttercup, Song Soon, Mixed Wine

Description

Mixed liquor using burned parsley and pine shoots and its manufacturing method {MANUFACTURING METHOD FOR COMPOUNDED LIQUER USING FIELD WATERDROP AND PINE BUDS}

The present invention relates to a method for producing hybrid liquor prepared by mixing the parsley and pine shoot crushed products with plum fermentation broth, followed by further mixing with soju.

In general, alcohol is classified into animal wine, which is an alcoholic liquor made by fermenting the milk of cattle such as cattle, horses, and sheep, and vegetable wine, which is made from starch material. Are classified into branches. According to the method of manufacture, fruits and other ingredients are mixed with brewed liquor that drinks the fermented liquor as it is, distilled liquor made by distilling the alcohol component into a still, and an aqueous solution of fermented liquor and distilled liquor pure alcohol. Divided into mixed liquor (混成 酒) to mature.

Brew and mixed liquor can not reduce the production time and cost due to the complicated manufacturing method and simple distilled liquor has a disadvantage of low preference. In addition, the medicinal fragrance distilled liquor was prepared in order to compensate for this, but in this case, the production cost is high. Therefore, mixed liquor with simple production method and high palatability was suggested as an alternative. Mixed liquor is a leaching liquor added by distilled soju or distilled liquor with various herbs, fruits, flowers, etc., and has higher palatability than distilled liquor. Rather, the production method is simpler.

Therefore, an object of the present invention is to provide a mixed liquor using a firewood and pine shoot pulverized product which is easy to drink, and has excellent taste and aroma, and a method of manufacturing the same.

In order to solve the above object, the present invention is to remove the moisture on the surface of the washed plum, then mixed with plum and sugar in the ratio of 1: 0.8 ~ 1.2, put in a container 90 to 100 days at 20 ~ 25 ℃ A first step of fermentation daily; Separating only the plum fermentation broth from the aging product, and then mixing the fermentation broth of plum, bulgeul pulverized powder, and pine crushed powder at a ratio of 0.2 to 0.7: 2: 1 to 1.2, respectively; A third step of aging the mixture for 20 to 40 days at 20 to 25 ° C .; And separating only the liquid juice solution through the juice of the ripened material, and then mixing the soju 100 to 120 parts by weight with respect to 100 parts by weight of the juice solution, and then further mixing 3 to 5 parts by weight of the gardenia solution relative to the juice solution. It provides a method for producing hybrid wine, characterized in that the fourth step;

In addition, it provides a mixed liquor prepared by using the fluoride and pine shoot crushed by the manufacturing method.

As described above, the mixed liquor prepared according to the present invention is prepared from pure natural materials without any other chemical additives or artificial seasonings or pigments, and has an excellent taste and aroma and excellent palatability.

Hereinafter, the present invention will be described in detail.

Mixed liquor using the bulge and pine shoot crushed according to the present invention, the first step of aging fermentation of plum largely, the second step of mixing the bulge crushed and pine shoot crushed to the plum fermentation broth obtained in the first step, the mixture After the third step of ripening, the juice of the ripening, after the fourth step of mixing with the soju, the fifth step of mixing the gardenia liquid to the mixed solution of the fourth step.

The first step is the step of aging fermentation of plum, remove the moisture on the surface of the washed plum, then mix the plum and sugar in a ratio of 1: 0.8 ~ 1.2, put in a container for 90 days at 20 ~ 25 ℃ It is fermented for ～ 100 days.

The plum consists of the seed in the center and the rest of the pulp, which makes up about 85% of the total. Plum contains a large amount of beneficial nutrients such as citric acid, malic acid, tartaric acid, succinic acid, and various minerals including catechin acid, pectin, tannin, and is widely used as a health food.

In the present invention, the moisture-removed plums are put in Onggi and sugar is mixed in a ratio of 1: 0.8 to 1.2. At this time, the sugar is covered at the top of the plum in the onggi so that the plum is invisible to prevent the oxidization of the plum during long-term aging, and to prevent mold on the plum. At this time, it is preferable to press the predetermined filling formed by filling the inside of the plastic bag in order to prevent the plum floating up during the aging process. Thereafter, after sealing the inlet of the pot, the plums are aged at 20 ° C. to 25 ° C. for 3 to 4 months. At this time, the inlet of the pottery is preferably covered with vinyl or wrap and tied in close contact with a rubber band.

The second step is a step of mixing the buttercup crushed and pine shoot crushed in the plum fermentation broth obtained in the first step.

In general, vulgaris are also known as field parsleys, which grow wild on the banks of rivers and deep in the foothills, with reddish tinges on the stems, and full-bodied and strong stems. Has been used. In particular, the vulgaris contains high amounts of potassium, calcium, vitamin C and carotene and vegetable fiber, which are converted to vitamin A in the body, and especially SOD, a type of chlorophyll and antioxidant enzymes. In addition, essential oils that give off the unique aroma and flavor of the fire radish not only boosts the taste, but also has the effect of clearing the mind and clearing blood. Specifically, appetite boosting, lowering blood pressure, diuresis, fever, detoxification is excellent and contains a lot of components useful for the digestive organs such as liver, small intestine, large intestine and circulatory organs such as heart and kidney.

Pine tree (Pinus densiflora Siebold et Zuccarini) is a coniferous tree belonging to the Pinaceae family and is wild in the mountains of Korea (Kim Il-hyuk, Ph.D. Pine needles have long been known to be effective in preventing blood stroke, arteriosclerosis, hypertension, diabetes, etc. (Kim Wan-hee, Hyeon Dong Bogam, Pacific Publishing Co., 1983, 960).

Terpene, an active ingredient of pine needles and a volatile antibiotic, contains about 7-12% of pine needles and is composed of a large amount of isoprene, called monoterpene, sequiterpene, and diterpene. It has a unique pharmacological effect, such as lowering blood pressure, stimulating hormone secretion, antioxidants, nicotine removal, and skin care. Pine needles contain 16 essential amino acids, including 8 essential amino acids, which are very effective for body growth and vitality, improve blood flow and stimulate hormone secretion. Excellent effect on hyperlipidemia and cholesterol lowering.

Songsun (松 筍) refers to the tender shoots of newly sprouted pine trees at the end of the branches in spring.Songsoon's efficacy as a tonic for gastrointestinal diseases and neuralgia is good for stroke, hypertension, migraine and heart disease. It is known to be effective in vascular disease.

In the present invention, after pulverizing the parsley and pine shoot with the above-mentioned effect with a blender, and after separating only the plum fermentation liquid from the fermentation of the fermentation aged in the first step, the parsley and crushed powder are 0.2 ~ 0.7: 2: It mixes in the ratio of 1-1.2. If the amount of the fermentation of plum is too large, the aroma is too strong, the ratio is most preferred, but can be added or subtracted according to preference. On the other hand, when the mixed amount of the bulge and crushed pine shoots is too large, the bitter taste becomes strong and the clean taste falls, so the ratio was selected.

The third step is a step of ripening the mixture, specifically, the mixture is aged by standing for 20 to 40 days at 20 to 25 ℃. At this time, the odor is removed and fermentation is promoted by the fermentation of plum during fermentation, the pine crushed powder acts as an antimicrobial agent.

The fourth step is the step of mixing the soju after the juice of the ripening, specifically, the juice of the aged matured in the third step to separate only the juice of the liquid, soju 100% by weight of the juice 100 to 120 parts by weight of the mixture, and then 3 to 5 parts by weight of the gardenia liquid relative to the juice.

Gardenia liquid used in the present invention is obtained by juice of the fruit of the gardenia, Gardenia jasminoids Ellis is an evergreen broad-leaved shrub belonging to the genus Rubiaceae (Rubiaceae) native to Japan, China, India, etc. It is native or dominated throughout the southern coastal area. Yellow fruit of gardenia is called gardenia, and it has been used as a medicine for diabetes, jaundice, gonorrhea, conjunctivitis, anti-inflammatory, and hemostasis in oriental medicine. Jong Hoon Ryu et al., Oriental Pharmacology, 2005]. Gardenia has yellow pigment and has been used as a coloring material, and has been used as a food coloring agent such as radish and noodles. This pigment of gardenia is a water soluble pigment called crocin [Ozaki A, kitano M, Furusawa N, Yamaguchi H, Kuroda K, Endo G. Genotoxicity of gardenia yellow and its components. Food Chem Toxicol. Nov; 40 (11): 1603-10. (2002)]. In addition, folk remedies are known to have antipyretic, biliary, hemostatic, anticancer, sedative, blood pressure lowering.

Through the fourth step, the mixed liquor using the bulge and pine shoot crushed products according to the present invention may be prepared, and may be provided as a product by individually packaging the units. The mixed liquor prepared according to the present invention is made of pure natural materials without addition of other chemical additives or artificial seasonings or pigments, and used without destroying the unique functions of each material as much as possible.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

[Example]

300 g of freshly washed plums are placed in the pot, and then mixed with 280 g of sugar, but covered with sugar to prevent the plums from being exposed to the top of the pot. Thereafter, after fermenting the Onggi at 90 to 100 days at 20-25 ℃, the dry matter was separated and only the plum fermentation solution was stored separately. On the other hand, the washed-in water was pulverized with a blender to prepare 2 kg of pulverized powder, similarly pulverized with a Songdo purity blender to prepare 1kg of Songsun pulverized, and then mixed with the stored fermented plums 500g.

Thereafter, the mixture was left to stand at room temperature for 30 to 35 days, and then aged. The juice was then separated to separate the liquid juice, and then 100 g of the juice was mixed with 100 g of soju. Mixing produced the hybrid liquor according to the present invention.

[Sensory evaluation]

As described above, 30 adult males were subjected to sensory evaluation on the mixed liquor using the bulge and pine shoot pulverized product prepared in the preferred embodiment of the present invention. Thirty participants in the experiment consisted of four in their twenties, fifteen in their thirties, seven in their fifties, and four in their fifties. The evaluation method used the 9-point scale as shown below.

1 point: Very bad, 2 to 3 points: Bad, 4 to 6 points: Normal,

7 ～ 8: Good, 9 points: Very good

As a result, the average result was more than 7 points in terms of taste, aroma, and overall preference.

Although the present invention has been described above, the technical scope of the present invention is not limited to the contents described in the above-described embodiments, and equivalent configurations modified or changed by those skilled in the art may be described. Obviously, it is not beyond the scope of thought.

Claims (2)

Removing water from the surface of the washed plums, and then mixing the plums and sugar at a ratio of 1: 0.8 to 1.2, and then putting them in a container to ferment for 90 days to 100 days at 20 to 25 ° C; Separating only the plum fermentation broth from the aging product, and then mixing the fermentation broth of plum, bulgeul pulverized powder, and pine crushed powder at a ratio of 0.2 to 0.7: 2: 1 to 1.2, respectively; A third step of aging the mixture for 20 to 40 days at 20 to 25 ° C .; And After separating only the juice of the liquid through the juice of the ripening material, 100 to 120 parts by weight of the soju is mixed with 100 to 120 parts by weight of the juice, and then 3 to 5 parts by weight of the gardenia solution compared to the juice solution 4 step; method of producing hybrid wine using a bulge and pine shoot crushed, characterized in that it is prepared, including. Mixed liquor prepared by using the fire parsley and pine shoot pulverized by the manufacturing method of claim 1.