KR101185833B1 - Method for preparing fermented liquor flavored with perilla leaves - Google Patents

Abstract

PURPOSE: A method for making fermentation wine using Perilla frutescens Britton var. japonica HARA is provided to ensure rich flavor and to ingest inorganic materials, nutrients, and pharmacological ingredients. CONSTITUTION: A method for preparing fermentation wine containing Perilla frutescens Britton var. japonica HARA flavor comprises: a step of adding fermentation nuruk, lactic acid, and water for brewage to the rice powder; a step of adding freeze-dried Perilla frutescens Britton var. japonica HARA powder and fermenting the mixture and to prepare matured suldeot(rice wine mash); and a step of filtering the fermented suldeot. [Reference numerals] (AA) Raw rice powder 400g; (BB) Raw rice fermentation nuruk 10.3g; (CC) Yeast 2.4kg; (DD) Lactic acid 4.8ml; (EE) Water feeding 560ml; (FF) Raw rice powder 600g; (GG) Raw rice fermentation nuruk 13g; (HH) Extract liquid or freeze-dried powder of Perilla frutescens Britton var. japonica HARA leaves; (II) Water feeding 940ml; (JJ) Adding water; (KK) First mashing; (LL) Second mashing; (MM) Maturing; (NN) Filtering; (OO) Alcohol 12%

Description

Method for preparing fermented liquor containing perilla leaves flavor {Method for Preparing Fermented Liquor Flavored with Perilla Leaves}

The present invention relates to a method for preparing fermented wine using perilla leaves, and more specifically, to add fermented and matured perilla juice to fermented wine by adding perilla leaf extract or freeze-dried powder at a fixed rate. The present invention relates to a method for preparing fermented liquor containing perilla leaf flavor, which enables consumers to increase their preferences and ingest the nutrients and pharmacological components contained in perilla leaves.

Perilla is a annual plant belonging to Lamiate. Perilla leaves are a favorite vegetable of Koreans. Minerals such as potassium (K), calcium (Ca) and magnesium (Mg), and vitamin A and vitamin C It is known to contain. Perilla leaves also contain more fiber than other vegetables. It is well known that fiber is effective for laxative constipation and also helps with diabetes or hyperlipidemia.

 Because of the unique flavor and taste of the leaves themselves, they often have lettuce and perilla leaves when eating meat in many Korean homes and restaurants. In addition, it is also used in sesame leaves or fried, leaf extract is also used as an edible vegetable, flavoring, seasonings.

In recent years, perilla leaves have also been observed to have antioxidant, anti-mutant and anticancer effects. Recently, health-oriented food development is actively progressed due to the increasing interest in the public's health, and the functional food for health maintenance is also being considered in the favorite food.

Conventional techniques using perilla leaves include 'new sesame leaf drink and its manufacturing method (Korean Patent No. 10-0400192)', and in the production of liquor, fermented liquor is added by adding herbal plants to produce rosemary, lavender, and angelica. , Mint or hot pepper is added to the fermented liquor to produce a fermented liquor and filtered after hot fermentation (Korean Patent No. 10-0484316), using oregano, zephyr, mint, rosemary, etc. using leaves and petals or seeds Method of preparing fermented liquor by adding herbs cut after drying the herbs in the shade (Korean Patent Publication No. 10-2008-0087534), adding an herbal extract made by boiling herbal plants such as rosemary, peppermint and fennel in hot water during the manufacturing process To fermented liquor (Korean Patent No. 10-0990075).

However, the perilla leaves classified as leafy vegetables among vegetables in the food industry is not taught or disclosed in any of the above literature about the production method of fermented wine using perilla leaf extract or freeze-dried powder of the present invention.

Accordingly, the present inventors have made diligent efforts to prepare perilla leaf fermentation liquor without discoloration and odor, fermentation and fermentation by adding perilla leaf extract and perilla leaf freeze-dried powder to fermentation and fermentation and ripening, and then filtered to produce fermented liquor Flavors, colors and nutrients have been transferred to the product to confirm that it exhibits excellent qualities and completes the present invention.

It is an object of the present invention to provide a method for preparing fermented liquor containing perilla leaf flavor having excellent flavor, color and nutrition by maximizing the unique flavor and nutritional components of perilla leaf.

In order to achieve the above object, the present invention comprises the steps of (a) adding uncooked fermented yeast, lactic acid and brewing water to the raw rice flour and fermentation to prepare a fermentation step of immersion; (b) Put the raw rice flour, uncooked fermented malt and brewing water in the first stage immersion prepared in step (a) and fermented by adding perilla leaf juice extract or perilla leaf hot water extract and perilla leaf freeze-dried powder to ferment. Preparing a mash of aged; And (c) preparing a fermented liquor containing perilla leaf flavor by filtering the two-stage immersion mash prepared in step (b).

According to the present invention, by preparing a fermented liquor containing the rich inherent flavor and active ingredients of perilla leaves as possible, the unique flavor of perilla leaves in harmony with the fermented liquor when drinking the health and minerals and nutritional and pharmacological components contained in the perilla leaves It is useful for producing oriented functional fermented liquor.

Figure 1 shows a manufacturing process for a fermented liquor containing a perilla leaf flavor using perilla leaf juice extract or perilla leaf hot water extract and perilla leaf freeze-dried powder according to the present invention.

The present invention comprises the steps of (a) adding uncooked fermented yeast, lactic acid and brewing water to the raw rice flour and fermenting to prepare a fermented sourdough of one-stage immersion; (b) Put the raw rice flour, uncooked fermented malt and brewing water in the first stage immersion prepared in step (a) and fermented by adding perilla leaf juice extract or perilla leaf hot water extract and perilla leaf freeze-dried powder to ferment. Preparing a mash of aged; And (c) preparing a fermented liquor containing perilla leaf flavor by filtering the two-stage immersion mash prepared in step (b).

Fermented liquor containing perilla leaf flavor of the present invention in consideration of the loss of the unique aroma of perilla leaves, fermented and aged by adding a perilla leaf extract or freeze-dried powder in a fixed ratio to fermentation and ripening to add the unique flavor and taste of perilla leaves to the fermented liquor It can be characterized by considering the health-oriented functional aspects to increase the consumer's preference, and to be able to ingest the minerals, nutrition and pharmacological components contained in perilla leaves when drinking.

In the present invention, the perilla leaf juice extract added in step (b) is 2 to 15 parts by weight based on 100 parts by weight of raw rice in terms of raw leaves, and the perilla leaf hot water extract is added to 100 parts by weight of raw rice in terms of raw leaves. ˜15 parts by weight, the added amount of the perilla leaf freeze-dried powder may be characterized in that 2 to 15 parts by weight based on 100 parts by weight of raw rice in terms of raw leaves.

Prior to the present invention, through the leaching experiment using the sake and distilled liquor was confirmed the adequacy and the optimal amount of the use of perilla leaves as raw materials, based on the optimum amount of the fermented liquor produced using perilla leaf extract and perilla leaf freeze-dried powder It was. As a result of fermentation ratio analysis, fragrance component analysis and sensory test on the prepared fermented liquor, it was confirmed that the flavor, color and nutrition of perilla leaf were transferred to the product and showed excellent quality as functional liquor ( Table 1).

ingredient Perilla leaves (fresh leaves) Moisture (w / w%) 85.3 Potassium (mg per 100 g) 389 Calcium (mg per 100g) 211 Dietary Fiber (Dry% in Buildings) 34.15 Dietary Fiber (Wet% in living organisms) 3.81

 In the present invention, using perilla leaves, perilla leaf juice extract or perilla leaf hot water extract and perilla leaf freeze-dried powder was added to fermentation and aged to prepare fermented liquor containing perilla leaf flavor to filter filter (Fig. 1).

Through the following examples and comparative examples will be described in more detail the present invention. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.

In the embodiment of the present invention, the fresh perilla leaves purchased from the market (Daegusan; Sandeulgi) was selected and washed with water, and then treated according to Examples 7-9, and used as an additive raw material, domestic non-glutinous rice flour (Taekwang Food [ Fermented liquor was prepared using uncooked fermented yeast (BIO Nuruk R; Korea Enzyme Co., Ltd.) and yeast (culture yeast; Songcheon Yeast Development Institute).

Example  One

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brewed water for 5 days at 400 ° C. 600 g of uncooked rice flour, 13 g of uncooked fermented yeast, and 5% of perilla leaf juice extract were mixed with brewing water, mixed with a total water supply of 940 mL, and fermented at 25 ° C. for 7 days to prepare fermented soybeans. It was. After the aging of the prepared two-stage filtration was filtered with a filter cloth, 918 mL of brewing water was added to obtain a fermented liquor with 12% alcohol content and 3,012 mL.

Example  2

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brine water for 5 days. 600 g of uncooked rice flour, 13 g of uncooked fermented yeast, and 10% of perilla leaf juice extract were mixed with brewing water, mixed with a total water supply of 940 mL, and fermented at 25 ° C. for 7 days to prepare fermented soybeans. It was. After the aging of the prepared two-stage filtration was filtered with a filter cloth, 952 mL of brewing water was added to obtain a fermented liquor of 12% alcohol and 3,115 mL.

Example  3

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brine water for 5 days. 600 g of uncooked rice flour, 13 g of uncooked fermented yeast, and 5% of hot water extract for wild perilla leaves were mixed with brewing water, mixed with a total water supply of 940 mL, and fermented at 25 ° C. for 7 days to prepare fermented soybean. It was. After the aging of the prepared two-stage filtration was filtered with a filter cloth, 945 mL of brewing water was added to obtain a fermented liquor with 12% alcohol and 2,998 mL.

Example  4

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brewing water for 5 days. 600 g of uncooked rice flour, 13 g of uncooked fermented malt yeast, and 10% of perilla leaf extract were mixed with brewing water, mixed with a total water supply of 940 mL, and fermented at 25 ° C. for 7 days to prepare fermented soybean. It was. After the aging of the prepared two-stage filtration was filtered with a filter cloth, 927 mL of brewing water was added to obtain a fermented liquor with 12% alcohol and 2,978 mL.

Example  5

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brine water for 5 days. To 600 g of uncooked flour, 13 g of uncooked fermented yeast, 6.9 g of perilla leaf freeze-dried powder, and 940 mL of brewing water were mixed, and fermented at 25 ° C. for 7 days to prepare fermented soybean paste. After the aging of the prepared two-stage filtration was filtered through a filter cloth, 857 mL of brewing water was added to obtain a fermented liquor with 12% alcohol and 2,892 mL.

Example  6

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brine water for 5 days. To 600 g of uncooked flour, 13 g of uncooked fermented yeast, 13.8 g of perilla leaf freeze-dried powder, 940 mL of brewing water were mixed, and then fermented at 25 ° C. for 7 days to prepare a fermented soybean paste. After the aging of the prepared two-stage filtration was filtered through a filter cloth, 1,060 mL of brewing water was added to obtain a fermented liquor with 12% alcohol and 3,088 mL.

Example  7: Perilla leaf juice extract preparation

Perilla leaves were selected, washed with water, and then juiced using a juicer while adding 5 times and 10 times water by weight, respectively. One was juiced by adding 10 times the weight of water to 50 g of perilla leaves, and the other was juiced by adding 5 times the water by weight to 100 g of perilla leaves, yielding 430 mL (78.2% yield) and 460 mL (yield respectively). Yield 76.7%) was obtained.

* Note: Yield calculation method (%) = juice extract amount / addition amount (perilla leaf + water) ㅧ 100

Example  8: perilla leaves Heat number  Extract Preparation

Perilla leaves were sorted, washed with water, and cut. The hot water at 80 ° C. was added 5 times and 10 times by weight, and each was heated at 80 ° C. for 1 hour and 30 minutes to filter out the perilla leaves and flavors. One of 420 mL of parts by weight of 10 times hydrothermal extract (76.4% yield) with respect to 50 g of perilla leaves was obtained, and the other was 450 mL (75.0% of yield) of 5 parts by weight of hot water extract.

Example  9: Perilla leaf freeze-dried powder

Perilla leaves were selected, washed with water, and cut. 150 g were freeze-dried for about 48 hours in a vacuum dryer (0.5 Torr vacuum, chamber temperature of 28 ° C.), and then ground in a mortar to obtain 20.7 g (yield 13.8%) of powder.

In the present invention, the perilla leaf fermentation dipping formulation table according to Examples 1 to 6 and Comparative Examples is shown in Table 2. The time point of adding perilla leaf extract or freeze-dried powder may be included in any one of the first stage, the second stage, or the preparation stage of the process for preparing the fermented liquor, but the present example includes two stages. Addition during immersion is a typical example.

Comparative example

Fermented rice wine was prepared by fermenting 10.3 g of uncooked fermented yeast, 2.4 g of yeast, 4.8 mL of lactic acid, and 560 mL of brine water for 5 days. 600 g of uncooked rice flour, 13 g of uncooked fermented yeast and 940 mL of brewed water were mixed, and then fermented at 25 ° C. for 7 days to prepare fermented soybean paste. After the aging of the prepared two-stage filtration was filtered with a filter cloth, 936 mL of brewing water was added to obtain a fermented liquor with 12% alcohol and 2,937 mL.

Perilla fermented liquor mix Perilla fermented liquor mix division Raw material name Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example
(No addition) Perilla leaves
Juice
Extract
5% Perilla leaves
Juice
Extract
10% Perilla leaves
Hydrothermal
Extract
5% Perilla leaves
Hydrothermal
Extract 10% Perilla leaves
Freeze-dried dry powder
5% Perilla leaves
Freeze-dried dry powder
10% 1 stage
immersion Fresh Rice Flour (g) 400 400 400 400 400 400 400 Fermented rice
Yeast (g) 10.3 10.3 10.3 10.3 10.3 10.3 10.3 Yeast (g) 2.4 2.4 2.4 2.4 2.4 2.4 2.4 Lactic acid (mL) 4.8 4.8 4.8 4.8 4.8 4.8 4.8 Water supply (mL) 560 560 560 560 560 560 560 2-stage
immersion Fresh Rice Flour (g) 600 600 600 600 600 600 600 Fermented rice
Yeast (g) 13 13 13 13 13 13 13 Perilla leaves
Freeze-dried powder (g) - - - - 6.9 13.8 - water supply
(mL) Extract (mL) 430 460 420 450 - - - water
(mL) 510 480 520 490 940 940 940 Total raw materials;
White Rice Usage (g) 1,000 1,000 1,000 1,000 1,000 1,000 1,000 Perilla leaf addition amount (g);
Converted into raw leaves 50 100 50 100 50 100 - Total water supply (mL) 1,500 1,500 1,500 1,500 1,500 1,500 1,500 Water supply rate (%) 150 150 150 150 150 150 150  * Percentage of wild perilla leaves (%) is the ratio of raw material (non-rice flour) converted into raw materials.

The fermentation ratio was analyzed for the fermented wine prepared in Examples 1 to 6 and Comparative Example (Table 3).

Perilla leaf brewing test results division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example Perilla leaves
Juice
Extract
5% Perilla leaves
Juice
Extract
10% Perilla leaves
Hydrothermal
Extract
5% Perilla leaves
Hydrothermal
Extract
10% Perilla leaves
Freeze Frozen
Dry powder
5% Perilla leaves
Freeze Frozen
10% of dry powder Perilla leaves
No addition Aging quantity
(mL) 2,160 2,240 2,100 2,100 2,100 2,120 2,080 ferment
Alcohol content (%) 17.1 17.1 17.4 17.3 16.9 17.8 17.4 Thick water
(mL) 918 952 945 927 857 1,024 936 Sake lees (g) 46 54 32 34 46 61 54 Determination quantity
(mL) 3,012 3,115 2,998 2,978 2,892 3,054 2,937 product
Alcohol content (%) 12.0 12.0 12.0 12.0 12.0 12.0 12.0 Fermentation Rate (%) 71.75 74.40 70.98 70.57 68.94 73.30 70.30 Formation ratio (%) 301.2 311.5 299.8 297.8 289.2 305.4 293.7 * Fermentation rate (%) = actual alcohol production / theoretical alcohol production × 100
* Theoretical Alcohol (%) Production = Raw Material × Starch Value (72%) × Alcohol Coefficient (0.715)
* Raw material preparation ratio (%) = Estimated production volume (L) / Raw material consumption (kg) × 100

As a result, as shown in Table 3, the fermentation rate of Example 6 using the perilla leaf freeze-dried powder 10% was the highest 73.30%, the formulation ratio was also the highest Example 9 was 305.4%.

The flavor components of the fermented liquors prepared in Examples 1 to 6 and Comparative Examples were analyzed by gas chromatography (Gas Chromatograph, GC) according to the IRS Liquor Analysis Regulations (Table 4).

  GC analysis conditions:

  Instrument: Hewrett Packard, USA

     Column: Innowax Closed Linked (30 m ㅧ 0.2 mm ㅧ 1.0 μm ID)

     Column Temperature: Initial 40 ℃ (2min) ~ 10 ℃ / min ~ Final 120 ℃ (2min)

Carrier gas: N ₂

     Detector: F.I.D

     Injection temperature: 230 ℃

     Detection temperature: 240 ℃

Flow rate: 1.3 mL / min

Analysis of Perilla Fragrance Flavor Components division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example Perilla leaves
Juice
Extract
5% Perilla leaves
Juice
Extract
10% Perilla leaves
Hydrothermal
Extract 5% Perilla leaf hydrothermal
Extract
10% Perilla leaves
Freeze-dried dry powder 5% Perilla leaves
Freeze-dried dry powder 10% Perilla leaves no addition Seongju
Alcohol content (%) 12.0 12.0 12.0 12.0 12.0 12.0 12.0 Acidity 6.2 6.2 6.5 6.6 6.2 6.7 6.6 Ethyl acetate (ppm) - - 4.79 12.10 10.64 - - Methanol (ppm) 2.39 10.93 5.39 7.12 12.65 24.18 - n-propyl alcohol (ppm) 36.73 43.13 108.49 124.08 138.91 110.65 77.48 i-butyl alcohol (ppm) 24.40 29.03 137.56 137.27 146.34 93.60 94.93 n-butyl alcohol (ppm) - - - - - - - i-amyl alcohol (ppm) 57.27 64.48 257.09 261.96 286.57 205.80 173.72 Fusel oil (ppm) 118.43 136.65 503.14 523.31 571.82 410.05 346.86

As a result, as shown in Table 4, the acidity in the Example was 6.2 to 6.7, slightly lower than the acidity of the comparative example 6.6, but Example 6 was slightly higher. The content of fusel oil such as n-propyl alcohol, i-butyl alcohol and i-amyl alcohol was lower in the perilla leaf juice example than in the comparative example, and the hot water extract and the freeze-dried frozen powder example were high.

The organic acids were analyzed by IC for the fermented wines prepared in Examples 1 to 6 and Comparative Examples. The organic acid content was centrifuged and filtered with 0.45㎛ Membrane filter and analyzed by ion chromatography (Ion chromatography), citric acid, tartaric acid, malic acid, malic acid, succinic acid. acid), lactic acid, acetic acid (Table 5).

IC analysis conditions:

  Instrument: Metrohm 850 Professional IC

  Column: Metrosep Organic acid 250 / 7.8

  Column temperature: 30 ℃

Solution system: Organic acid-H ₂ SO ₄ 0.002 mL

  Detector: Conductivity Detector

  Pressure: 2.76 Mpa

Flow rate: 0.5 mL / min

Perilla leaf liquor organic acid analysis division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example Perilla leaves
Juice extract
5% Perilla leaves
Juice
Extract
10% Perilla leaves
Hydrothermal
Extract 5% Perilla leaf hydrothermal
Extract
10% Perilla leaf freeze dried powder 5% Perilla leaf freeze frozen dry powder 10% Perilla leaves no addition Citric acid (ppm) 1,127 1,222 1,154 1,307 1,167 1,278 994 Tartaric acid (ppm) 302 416 262 349 318 391 168 Malic Acid (ppm) 341 358 308 335 366 506 314 Succinic Acid (ppm) 604 577 545 595 558 632 592 Lactic acid (ppm) 3,049 2,964 3,548 3,526 2,957 3,054 3,449 Acetic acid (ppm) 77 73 92 84 81 98 95

As a result, as shown in Table 5, in the case of organic acid, succinic acid, lactic acid and acetic acid did not have a big difference, but in the case of citric acid, tartaric acid and malic acid, the examples were higher than the comparative examples.

The fermented liquors prepared in Examples 1 to 6 and Comparative Examples were subjected to a sensory test for comprehensive quality evaluation. In the sensory test room adjusted to room temperature 20 ℃ and relative humidity 65%, six liquor analysis and evaluation specialists of the National Tax Service Liquor Licensing Support Center, who had worked for more than 25 years in the liquor research service, were selected. It was.

Perilla leaf sensory results division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example Perilla leaves
Juice
Extract
5% Perilla leaves
Juice
Extract
10% Perilla leaves
Hydrothermal
Extract 5% Perilla leaf hydrothermal
Extract
10% Perilla leaves
Freeze-dried dry powder 5% Perilla leaves
Freeze-dried dry powder 10% Perilla leaves
No addition Color +++ +++ +++ +++ +++ +++ +++ Flavor +++ ++++ +++ ++++ ++++ ++++ ++ flavor +++ ++++ +++ +++ ++++ ++++ ++ Synthesis +++ ++++ +++ +++ ++++ ++++ ++

As a result, fermented liquor (Example 2, Example 5, Example 6) manufactured using perilla leaves from the main surface was evaluated higher than the comparative example. On the other hand, the use of perilla leaf hot water extract (Examples 3 and 4) was superior to the comparative example in flavor and taste, but was lower than perilla leaf juice extract or perilla leaf freeze-dried powder, which was related to loss of perilla leaf flavor during hot water extraction. I think there is.

As described above in detail specific parts of the present invention, it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (4)

Method for preparing fermented wine containing perilla leaves (Perilla frutescens Britton var. Japonica HARA) flavor comprising the following steps:
(a) adding fermented uncooked fermented yeast, lactic acid and brewing water to the uncooked flour to prepare fermented sourdough of one-stage immersion;
(b) adding raw rice flour, uncooked fermented yeast and brewing water to the drunk of the first stage immersion prepared in step (a), and adding fermented perilla leaf lyophilized powder to fermentation to prepare a mature stage of immersion; And
(c) preparing a fermented liquor containing perilla leaf flavor by filtering the two-stage immersion mash prepared in step (b).
delete delete The method of claim 1, wherein the amount of perilla leaves frozen vacuum dried powder of step (b) is 2 to 15 parts by weight based on 100 parts by weight of raw rice in terms of raw leaves.

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