KR101157545B1 - Fermentable wine comprising Chinese medicine and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a herbal medicine fermented wine and a method of manufacturing the same, and more particularly, by mixing at least one herbal medicine selected from bellflower, audi, Sancho, and cheonma with red yeast soup, saccharified and fermented into yeast, It relates to a herbal medicine fermented wine with added functionality and a method for producing the same.

Since herbal medicine fermented wine of the present invention is produced by healthy herbal medicine and beneficial microorganisms, it is rich in physiologically active substances such as antioxidants, anticancer substances, immune enhancing substances, etc. It can improve, and the alcohol level is not high and can be enjoyed without distinction of age and sex as a summer drink substitute.

Fermentation, wine, herbal medicine, bellflower, alcoholic beverage

Description

Fermented wine comprising Chinese bellflower, mulberry, sancho, cheonma as active ingredients and its manufacturing method {Fermentable wine comprising Chinese medicine and manufacturing method

The present invention relates to a herbal medicine fermented wine and a method of manufacturing the same, and more particularly, by mixing at least one herbal medicine selected from bellflower, audi, Sancho, and cheonma with red yeast soup, saccharified and fermented into yeast, It relates to a herbal medicine fermented wine with added functionality and a method for producing the same.

Although everyday foods vary according to ethnicity and culture, alcoholic beverages and tobacco are favorite foods used in almost all countries.

In particular, wherever human beings live, they are like a part of our lives. These alcoholic beverages are very diverse in their kind and variety, but the classification varies according to the manufacturing method or use.

As alcoholic beverages, the world is known and favored by the wine can be said to be representative.

As an alcoholic beverage, wine is one of the most familiar alcoholic beverages with human history. Typically, wine is produced by ripening grapes, and there is a great difference in the manufacturing method and taste of each country.

In addition, as alcoholic beverages, wines are so diverse that they cannot be broken down, ranging from cheap wines that have been aged for several months to expensive wines that have been aged for hundreds of years. These wines are firmly established as the world's most beloved alcoholic beverages as the industry develops highly, maximizing the food service industry and maximizing human needs.

In addition, due to the efforts to preserve the country's own and family-specific methods and flavors, wine's own brand, flavor and method of production has been properly followed. However, these efforts are rather hindering the production of wines with new tastes and flavors.

Meanwhile, in order to revive the desire for functional wines with new tastes and flavors of the LOHAS era, herbal medicines are manufactured by fermenting herbal medicines produced in our land, but many herbal medicines, which are the raw materials of herbal medicines, are functional substances. While it contains a lot of acidity is strong and lacks a unique flavor, its taste and commerciality is poor.

Therefore, the inventors have made efforts to develop functional wines that can satisfy the needs of consumers in this age, when the speed of change is rapid and the change of desire for new things is maximized. Fermentation of Audi, Sancho, Hongguk, and Cheonma with new manufacturing techniques to produce new flavors and flavors, and furthermore, anti-cancer function using functional ingredients, and to produce Chinese herbal medicine fermented wine that can be enjoyed and drunk casually and completed the present invention. It was.

After all, an object of the present invention is to provide a Chinese herbal medicine fermented wine containing bellflower, mulberry, sancho, cheonma as an active ingredient and a method for producing the same.

In order to achieve the above object, the present invention provides a Chinese herbal medicine fermented wine containing bellflower, mulberry, sancho, cheonma as an active ingredient and a manufacturing method thereof.

The medicinal herb fermentation wine is characterized in that it is produced by mixing the at least one medicinal herb selected from bellflower, mulberry, sancho, and cheonma with saengguk and then saccharified by incorporating sugar, inoculating yeast bacteria in the saccharified liquid fermentation and ripening In this case, the hongguk is characterized by using a dry inoculation after inoculation of the excellent strain hongguk strain in eco-friendly rice.

For reference, this application was performed as a technical support project of Gyeongbuk Marine Bioindustry Research Institute.

Since herbal medicine fermented wine of the present invention is produced by healthy herbal medicine and beneficial microorganisms, it is rich in physiologically active substances such as antioxidants, anticancer substances, immune enhancing substances, etc. Can improve. In addition, the alcohol level is not high, it is possible to enjoy drinking as a substitute for summer, regardless of gender and age, as well as drinking accompaniment with meals.

Moreover, by combining herbal medicine at a certain composition ratio, it can satisfy the consumer's desire for a new wine by providing flavor and functionality of the herbal medicine, and by providing the wine with taste, aroma, and functionality in addition to the benefits of the herbal medicine, taste and commerciality It can be usefully used to inform the excellence of our agricultural products.

Hereinafter, the present invention will be described in detail.

The present invention provides a herbal medicine fermented wine containing bellflower, mulberry, sancho, cheonma as an active ingredient.

In the present invention, the medicinal herb fermentation wine, mixed with one or more medicinal herbs selected from bellflower, mulberry, Sancho, and cheonma and hongguk, and then added to the saccharified, inoculated yeast bacteria in the saccharified solution of 18 ~ 25 ℃ It is prepared by fermentation aged at least 3 months under temperature conditions.

At this time, it is preferable that the hongguk is inoculated with hongguk strains, which are excellent strains on environmentally friendly rice, and then dried and used as raw materials.

Hongguk means a country where red yeast fungus, a red yeast fungus, is cultured on the surface of non-glutinous rice. The red yeast bacterium used in the present invention is Monascus pilo , Monascus ruber , Monascus pubigerus , or / and Monascus sp., Which is a kind of Monascus sp. It can be selected from Purius ( Manascus Purpureus ). Preferably, it is preferable to cultivate the Monascus Purpureus IFO 32316 strain.

In addition, the yeast is Saccharomyces sereviciae ( Saccharomyces sereviciae ), Saccharomyces rouxii , Saccharomyces oviformis , Saccharomyces steineri ( Saccharomyces steineri ) It is preferred to be selected from, and more preferably Saccharomyces sereviciae ( Saccharomyces sereviciae ).

However, the strain may be used in any strain or yeast used in the art, the present invention is not limited to the type of red yeast bacteria and yeast.

In addition, the sugar added to control the sugar is not particularly limited, but it is preferable to use sugar, fructose, glucose or high fructose, and the sugar concentration may be adjusted to 22 to 30 brix.

In addition, the medicinal herbs and red yeast soup is an optimal effect when used in a weight ratio of 1-20: 10 ~ 70: 1 ~ 10: 1 ~ 20: 1 ~ 20 bellflower, mulberry, sancho, cheonma and red yeast soup respectively.

Bellflower ( Platycodon grandiflorum ) is a perennial herb that accompanies the bellflower family and grows commonly in any mountain in Korea. It is found in Japan and China but not in the US and Europe. The bellflower has been recently recognized as an alkaline food rich in sugar and fiber, rich in calcium and iron in terms of food nutrition.

These bellflowers have many uses for medicinal purposes and are known to be effective against respiratory pain. In particular, Jinhae and expectorant effect is excellent, and the ingredient is extracted from bellflower and is making new drug expectorant. In addition, saponins contained in the bellflower is said to be effective in reducing phlegm and sore throat by enhancing the secretory function of the bronchus, and thus is widely used in acute tonsillitis, bronchitis, purulent bronchitis, and sore throat.

Ody ( cucurbita spp) is a mulberry fruit, belongs to the cold side of the mulberry toxic properties, and is an essential medicine for the elderly, weak and weak. In other words, Audi is cold in nature, tastes sweet, and has no poison. The ripe mulberry fruits are black in color, and are called black heart and black heart, and the effect is less sogal (dry mouth due to diabetes, etc.), the five intestines are beneficial, and because of the small intestine fever and heat瘡 癤) It is also effective in treating the symptoms.

According to the component analysis of Audi, moisture 95.5%, protein 2.0 g, calcium 15 mg, phosphorus 23 mg, vitamin A 930 IU, vitamin B2 0.15 mg. It contains 8 mg of vitamin C. Representative nutrients are 23 times of grape of antioxidant pigment anthocyanin, 9 times of black soybean and 4 times of black rice, which removes active oxygen to prevent aging, and harmful oxygen (active oxygen) ) Is about 7 times the antioxidant power of tocopherol. The GABA component that lowers blood pressure is the same as that of mulberry leaves, and the routine ingredient that strengthens capillaries is higher than that of buckwheat, and it is very rich in DNJ (deoxynojirimycin) that lowers blood sugar. Iron is 9 times of bokbunja, vitamin C is 14 times of apple, vitamin B is 70 times and calcium is 11 times of grape.

In addition, the effects of Audi include lowering blood sugar, lowering blood pressure, improving blood flow, antioxidants, anti-aging, increase in intestinal beneficial bacteria and cancer cell growth, and remove heavy metals.

Japanese asterisk ( Zanthoxylum schinifolium ) is a deciduous shrub belonging to the Hyanghyang family, reaching 3-4m in height, with irregular thorns with changing leafs on stems and branches, and leaves of 13 ~ 21 leaves. It has a distinctive scent from the leaf and has about 10 serrated protrusions on the edge of the leaf. Sancho is characterized by a bite of leaves or fruit stems and has a slight taste. The bark of Sancho fruit is also called cheoncho. The spice is named after the unripe blue fruit, but medicinal is harvested when the fruit is ripe and split. Stomachwear suit. It is used for indigestion, planting, sewage, gastric dilatation, vomiting, dysentery, diarrhea, cough, and roundworms because of its detoxification effect, and the acidic ingredient sanshol, which has a pungent taste, also has a local anesthetic effect. It is used as an antidote when poisoned with fish poisons.

Long-term use of seaweed oil has been noted for its effectiveness in seawater (severe coughing). Its excellent antiparasitic and bactericidal effects are also planted in gardens and parks to see the unique fragrance of leaves and the ripening fruit in autumn. In spring, new leaves are eaten in soup, and the seeds are ground and used as spices for freshwater fish soup.

Gastrodia Elata ( Gastrodia Elata ) is a higher plant belonging to the family Liliaceae orchids. Cheonma has all kinds of tastes, including sweet, bitter, salty, spicy, sour, chilly, sweet, savory, savory, fishy, and ugly. The growth condition is a parasitic plant that grows and grows in oak stocks by receiving nutrients from the oak stocks as hair-like mycelia. Chunma is the best new medicine for diseases of the brain disease system. It is not only ineffective for brain diseases like headache, insomnia, cerebral hemorrhage, stroke, high blood pressure, dementia, depression, stress, but also a wide range of diseases, including gastrointestinal disease, cirrhosis, diabetes, food poisoning, disk, leukemia, and cancer. Excellent effect throughout. In addition, it strengthens nerves to treat nervous breakdowns and insomnia, and when taken for a long time, the liver, kidneys, lungs, and intestines are strengthened, the skin is jade-like, the hair is black, the blood is clean, and longevity. Cheonma is good for blood, detoxification, anti-inflammatory, anti-cancer effect, so if you use it properly, you can defeat almost all diseases.

In addition, in order to further improve the taste of the herbal medicine fermented wine of the present invention, Perilla frutescens Britton var. Crispa Decne, blueberry (Nertera granadensis), sewage (Pleuropterus multflorus), ginseng ( Panax jinseng) may further include one or more selected from.

The present invention also provides a method for producing the herbal medicine fermented wine.

The herbal medicine fermented wine according to the present invention comprises the steps of: (1) mixing the herbal medicine and red yeast soup; (2) saccharifying by adding sugar to the mixture; And (3) inoculating yeast with the saccharified solution and fermenting for three months in a temperature range of 18-25 ° C .;

In addition, in order to further improve the flavor of the fermented wine, the fermented wine may further comprise the step of aging for three years at a low temperature of 13 ~ 18 ℃ after filtration.

At this time, the herbal medicine is preferably one or more selected from bellflower, mulberry, sancho, and cheonma, in order to produce the optimal medicinal herb fermented wine, the medicinal herb and hongguk are bellflower, mulberry, sancho, cheonma, and hongguk 1 20 to 10 to 70: 1 to 10: 1 to 20: 1 to 20 is preferably used by mixing in a weight ratio, and further comprising at least one selected from persimmon, blueberry, sewage, ginseng. good.

In addition, the hongguk is preferably used after inoculating the hongguk in an eco-friendly rice culture and dried, the hongguk , Monascus pilo , Monascus ruber ( Monascus ruber ), Monascus pubigerus ( Monascus pubigerus ) And / or at least one selected from Manascus Purpureus , and more preferably, after culturing the Monascus Purpureus IFO 32316 strain in PDA (Potato Dextrose Agar) It is recommended to use red rice cultured with rice as a solid medium.

In addition, the sugar is preferably used sugar, fructose, glucose or high fructose, the sugar concentration is preferably adjusted to 22 ~ 30 brix.

In addition, the yeast is Saccharomyces sereviciae ( Saccharomyces sereviciae ), Saccharomyces rouxii , Saccharomyces oviformis , Saccharomyces steineri ( Saccharomyces steineri ) It is preferable to use one or more selected from, and more preferably, Saccharomyces sereviciae .

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

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Preparation of Herbal Medicine Fermented Wine

Commercially available bellflower, audi, sancho and cheonma were washed, dried well, pulverized and mixed with red yeast rice.

At this time, the hongguk was cultured in the eco-friendly rice, hongguk strain ( Monascus Purpureus IFO 32316) as a superior strain in PDA (Potato Dextrose Agar) medium and then the rice as a solid medium. Specifically, the culture was first immersed in rice for 12 hours, and then drained for 30 minutes, sterilized at 121 ℃ by putting 300g in 1 L Erlenmeyer flask, and inoculated 1 ml strain and incubated at 30 ℃ for 11 days, When the incubation was completed, the mixture was dried at 80 ° C. for 60 minutes.

To 3 kg of the bellflower, mulberry, cucumber , cheonma and cultured red yeast rice in a weight ratio of 2: 5: 1: 1: 2, respectively, 3 l of purified water, 1 l of 27 bix saccharified solution and 2 g of Saccharomyces sereviciae It was added, fermented at 18-25 ° C. for 3 months, and then filtered to prepare fermented wine.

Experimental Example 1. Sensory Evaluation

After dividing 60 men and women from 18 to 75 years old into 3 groups, 20 people into 1 group, the color, flavor, taste, and taste of the fermented wine prepared in the above example were measured by a 4-point scale (4 points: very good, 3 points: good, 2 points: a little good, 1: unknown, 0: worse), and the result is shown in Table 1. FIG.

At this time, each group was divided into 1 group, 15% group 2, and 18% group 3 alcohol, according to the alcohol level of wine, four-point scale is very good (the best wines eaten), good (Good among the wines I have eaten), a little better (a little better than the wines I've eaten), unknown (similar to the wines I've eaten), and worse (the worst of the wines I've eaten). Alcohol content can be produced by varying the amount of filtered fermented wine.

As a result, in group 1, 4 points, the highest scores were evaluated. In group 2, 1 person rated 3 points in taste, and in group 3, 1 person in each of taste and taste scores, 3 points.

Alcohol
Item Group 1
(12%) Group 2
(15%) Group 3
(18%) Color 4 4 4 zest 4 4 4 flavor 4 3.75 3.75 Comprehensive likelihood 4 4 3.75

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

Bellflower, mulberry, characterized in that the bellflower, mulberry, cucumber and cheonma mixed with red yeast and then saccharified by the addition of sugar, inoculated yeast bacteria in the saccharified liquid and fermented and aged for 3 months under a temperature condition of 18-25 ℃ Herbal fermented wine with the active ingredient, Sancho and Cheonma. delete (1) mixing bellflower, mulberry, sancho and cheonma with red yeast rice; (2) saccharifying by adding sugar to the mixture; (3) inoculating the saccharified solution with yeast and fermenting for 3 months at a temperature in the range of 18-25 ° C .; And (4) filtering the fermented liquor and aging for 3 years at 13 ~ 18 ℃; manufacturing method of the fermented medicinal herb wine comprising the. delete delete