KR101194100B1 - The manufacturing method of traditional fermented liquor containing phellinus linteus powder - Google Patents

The manufacturing method of traditional fermented liquor containing phellinus linteus powder Download PDF

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KR101194100B1
KR101194100B1 KR1020100017062A KR20100017062A KR101194100B1 KR 101194100 B1 KR101194100 B1 KR 101194100B1 KR 1020100017062 A KR1020100017062 A KR 1020100017062A KR 20100017062 A KR20100017062 A KR 20100017062A KR 101194100 B1 KR101194100 B1 KR 101194100B1
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liquor
situation mushroom
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서철웅
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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    • C12G3/02—Preparation of other alcoholic beverages by fermentation
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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Abstract

본 발명은 상황버섯 분말이 함유된 전통발효주 제조방법에 관한 것으로, 보다 상세하게는 찌꺼기가 여과된 액체 상의 술에 냉동건조된 상황버섯 추출액 미세분말을 혼합하여 소비자가 전통발효주를 섭취하는 경우 상황버섯의 베타글루칸의 성분을 원활히 섭취할 수 있도록 하는 전통발효주의 제조방법에 관한 것이다.
본 발명은 상황버섯을 이용한 전통주 제조방법에 있어서, 정선된 쌀 10~20중량부, 누룩 5~10중량부, 물 15~30중량부를 혼합하여 25~30℃에서 6~8일 발효시키는 발효단계와; 상기 발효단계를 거친 혼합물을 여과하여 찌꺼기가 제거된 상태의 액상의 술만을 따로 분리하는 여과단계와; 상황버섯 추출액을 냉동건조시킨 후, 미세화시킨 분말을 상기 여과단계를 거친 술에 혼합하는 혼합단계와; 상기 혼합단계를 거친 후, 1~2일 숙성시켜 전통발효주를 완성하는 완성단계로 이루어지는 것을 특징으로 한다. The present invention relates to a traditional fermented liquor manufacturing method containing a situation mushroom powder, and more specifically, a situation mushroom when a consumer ingests a traditional fermented liquor by mixing freeze-dried situation mushroom extract fine powder with liquor filtered liquor It relates to a traditional fermented wine manufacturing method that allows the smooth intake of the components of beta glucan.
The present invention in the traditional liquor manufacturing method using a situation mushroom, fermentation step of fermentation for 6 to 8 days at 25 ~ 30 ℃ by mixing 10 to 20 parts by weight of selected rice, 5 to 10 parts by weight of yeast, 15 to 30 parts by weight of water Wow; A filtration step of separately filtering only the liquid liquor in a state where the residue is removed by filtration of the mixture passed through the fermentation step; After lyophilization of the situation mushroom extract, the mixing step of mixing the micronized powder in the liquor after the filtration step; After the mixing step, it is characterized by consisting of 1 to 2 days to complete the traditional fermented wine to complete the fermentation.

Description

상황버섯 분말이 함유된 전통발효주 제조방법{THE MANUFACTURING METHOD OF TRADITIONAL FERMENTED LIQUOR CONTAINING PHELLINUS LINTEUS POWDER}Traditional MANUFACTURING METHOD OF TRADITIONAL FERMENTED LIQUOR CONTAINING PHELLINUS LINTEUS POWDER}

본 발명은 상황버섯 분말이 함유된 전통발효주 제조방법에 관한 것으로, 보다 상세하게는 찌꺼기가 여과된 액체 상의 술에 냉동건조된 상황버섯 추출액 미세분말을 혼합하여 소비자가 전통발효주를 섭취하는 경우 상황버섯의 베타글루칸의 성분을 원활히 섭취할 수 있도록 하는 전통발효주의 제조방법에 관한 것이다.
The present invention relates to a traditional fermented liquor manufacturing method containing a situation mushroom powder, and more specifically, a situation mushroom when a consumer ingests a traditional fermented liquor by mixing freeze-dried situation mushroom extract fine powder with liquor filtered liquor It relates to a traditional fermented wine manufacturing method that allows the smooth intake of the components of beta glucan.

일반적으로 기호식품이란 인체에 필요한 직접 영양소는 아니지만 향미(香味)가 있어 기호를 만족시켜 주는 식품을 말한다. 이러한 기호식품에는 차, 커피, 코코아, 담배, 알코올 음료(막걸리, 소주, 약주, 포도주, 브랜디, 위스키, 진, 보드카, 배갈등), 청량음료(탄산음료, 과실음료, 유산음료, 콜라 등) 등이 있고, 넓은 뜻으로는 껌, 초콜릿을 비롯한 과자류, 과일, 향신료(마늘, 파, 생강, 후추, 고추 등)도 포함된다. 그 종류는 민족과 문화에 따라 다양하지만 알코올 음료와 담배는 거의 모든 나라에서 애용되고 있다. In general, the favorite food is not a direct nutrient required by the human body, but has a flavor (香味) means food that satisfies the taste. These foods include tea, coffee, cocoa, tobacco, alcoholic beverages (makgeolli, shochu, herbal medicine, wine, brandy, whiskey, gin, vodka, belly, etc.), soft drinks (carbonated drinks, fruit drinks, lactic beverages, cola, etc.) The broader meaning also includes gum, chocolate and other sweets, fruits and spices (garlic, green onion, ginger, pepper, pepper, etc.). Kinds vary according to ethnicity and culture, but alcoholic beverages and tobacco are used in almost every country.

특히, 알코올 음료의 경우에는 인간이 사는 곳에는 언제 어느 곳이나 술이 있다라고 할 정도로 우리 생활의 일부처럼 되어 있다. 이러한 알코올 음료는 그 종류나 다양성 면에서 타의 추종을 불허할 정도로 매우 많기도 하지만 그 제조방법이나 용도에 따라서 그 분류가 매우 다양하다. In particular, in the case of alcoholic beverages, it is like a part of our lives so that there is alcohol wherever we live. These alcoholic beverages are unrivaled in their kind and variety, but they are classified according to their manufacturing method or use.

최근에는 상황버섯의 추출액을 첨가한 전통발효주가 다수 개시되어 있으나, 종래의 상황버섯 추출액을 첨가한 전통발효주는 쌀, 누룩, 물을 혼합하여 발효하는 단계에서 상황버섯 추출액을 혼합하게 되는데, 상황버섯은 고분자다당체로써 상황버섯의 중요성분인 베타글루칸이 누룩에 90%이상 달라붙게 되어 최종단계를 거쳐 나온 전통발효주에는 상황버섯의 중요성분인 베타글루칸이 사실상 혼합되어 있지 않게 됨으로 인해 고가인 상황버섯의 효능을 온전히 느낄 수 없게 되는 문제가 있다.
Recently, a number of traditional fermented liquor added with extract of the situation mushroom has been disclosed, but the traditional fermented liquor added with the conventional extract of mushroom mushrooms are mixed with the mushroom extract in the step of fermentation by mixing rice, koji, and water. Is a high-molecular polysaccharide, and beta-glucan, which is an important component of situational mushrooms, adheres to over 90% of yeast. There is a problem that can not feel the full effect.

본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 찌꺼기가 여과된 액체 상의 발효주에 냉동건조된 상황버섯 추출액 미세분말을 혼합하여 소비자가 전통발효주를 섭취하는 경우 상황버섯의 베타글루칸의 성분을 원활히 섭취할 수 있도록 하는 전통발효주의 제조방법을 제공하는 데 있다.
The present invention was devised to solve the above problems, and an object of the present invention is to mix the freeze-dried situation mushroom extract micropowder with the fermented liquor filtered liquor and the beta of the situation mushroom when consumers ingest the traditional fermented liquor It is to provide a method of manufacturing traditional fermented wine that can be easily ingested components of glucan.

상기의 목적을 달성하기 위한 본 발명은 상황버섯을 이용한 전통주 제조방법에 있어서, 정선된 쌀 10~20중량부, 누룩 5~10중량부, 물 15~30중량부를 혼합하여 25~30℃에서 6~8일 발효시키는 발효단계와; 상기 발효단계를 거친 혼합물을 여과하여 찌꺼기가 제거된 상태의 액상의 술만을 따로 분리하는 여과단계와; 상황버섯 추출액을 냉동건조시킨 후, 미세화시킨 분말을 상기 여과단계를 거친 술에 혼합하는 혼합단계와; 상기 혼합단계를 거친 후, 1~2일 숙성시켜 전통발효주를 완성하는 완성단계로 이루어진다.
In the present invention for achieving the above object in the traditional liquor manufacturing method using a situation mushroom, 10 to 20 parts by weight of selected rice, 5 to 10 parts by weight of yeast, 15 to 30 parts by weight of water mixed at 25 to 30 ℃ Fermentation step of fermentation ~ 8 days; A filtration step of separately filtering only the liquid liquor in a state where the residue is removed by filtration of the mixture passed through the fermentation step; After lyophilization of the situation mushroom extract, the mixing step of mixing the micronized powder in the liquor after the filtration step; After the mixing step, it consists of a completion step to complete the traditional fermented wine by aging 1-2 days.

상술한 바와 같이 본 발명에 따르면, 소비자가 본 발명에 의해 제조된 전통발효주를 섭취하는 경우 상황버섯의 베타글루칸 성분이 감소되지 않은 전통발효주를 섭취할 수 있게 된다.
As described above, according to the present invention, when a consumer ingests the traditional fermented liquor prepared by the present invention, the beta glucan component of the situation mushroom can be ingested as the traditional fermented liquor is not reduced.

도 1은 본 발명에 따른 상황버섯 분말이 함유된 전통발효주의 제조방법을 나타낸 공정도.1 is a process chart showing a method of manufacturing traditional fermented wine containing the situation mushroom powder according to the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 상황버섯 분말이 함유된 전통발효주의 제조방법을 상세히 설명한다. Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of traditional fermented wine containing the situation mushroom powder of the present invention.

도 1은 본 발명에 따른 상황버섯 분말이 함유된 전통발효주의 제조방법을 나타낸 공정도이다. 1 is a process chart showing a method for producing traditional fermented wine containing the situation mushroom powder according to the present invention.

상기 도 1에 도시된 바와 같이 본 발명에 따른 상황버섯 분말이 함유된 전통발효주는 발효단계, 여과단계, 혼합단계, 완성단계로 이루어진다. As shown in FIG. 1, the traditional fermented wine containing the situation mushroom powder according to the present invention includes a fermentation step, a filtration step, a mixing step, and a completion step.

먼저, 정선되어 수세된 쌀 10~20중량부, 누룩 5~10중량부, 물 15~30중량부를 혼합하여 25~30℃에서 6~8일 발효시킨다. First, 10 to 20 parts by weight of selected and washed rice, 5 to 10 parts by weight of yeast, and 15 to 30 parts by weight of water are mixed and fermented at 25 to 30 ° C. for 6 to 8 days.

여기서, 상기 쌀은 찹쌀과 맵쌀을 1 : 3의 비율로 하는 것이 바람직하고, 발효온도를 30℃가 넘게 되면 술이 쉬어 버리므로 30℃가 넘지 않도록 주의 하여야 한다. Here, the rice is preferably in the ratio of 1: 1 glutinous rice and spicy rice, and when the fermentation temperature exceeds 30 ℃ alcohol is easy to be careful not to exceed 30 ℃.

그리고, 본 발명에서 사용하는 누룩의 종류는 떡누룩을 사용하나, 흩임누룩을 사용할 수도 있음을 밝혀두는 바이다. In addition, although the type of yeast used in the present invention uses rice cake yeast, it is to be understood that scattered yeast may be used.

상기 발효단계가 끝나면, 발효된 혼합물을 여과하여 찌꺼기가 제거된 상태의 액상의 술만을 따로 분리한다. After the fermentation step is completed, the fermented mixture is filtered to separate only the liquid liquor in a state where the residue is removed.

그런 후, 상황버섯 추출액을 냉동건조시킨 후 미세화시킨 분말을 여과된 술에 혼합한다. Thereafter, the situation mushroom extract is lyophilized and the finely divided powder is mixed in the filtered liquor.

여기서, 본원발명에서 사용된 상황버섯은 목질진흙버섯(PHELLINUS LINTEUS)을 사용하였으며, 본원발명에서는 상황버섯 추출액을 냉동건조로 성분파괴가 없는 분말을 사용함으로써 술맛에 영향을 주지 않으면서 상황버섯의 중요성분을 소비자가 원활히 섭취할 수 있게 된다. Here, the situation mushroom used in the present invention was used as the woody mud mushrooms (PHELLINUS LINTEUS), in the present invention by using a powder that does not destroy the components of the mushroom extract extract by freeze-drying the important of the situation mushroom without affecting the taste The ingredients can be consumed smoothly by consumers.

이후, 1~2일 숙성과정을 거쳐 전통발효주를 완성하여, 일정한 용기 즉 병에 충진시켜 병제품의 형태로 전통발효주를 만든 후, 검사와 포장을 통해 시중에 유통시키면 된다. After that, the traditional fermented liquor is completed through a 1-2 day aging process, and filled into a certain container, that is, a bottle to make traditional fermented liquor in the form of a bottled product, and then distributed through the inspection and packaging.

참고로 상황버섯에 대해 살펴보면, 상황버섯은 번식이 잘 되지 않는 매우 희귀한 담자균류의 다년생 버섯으로 민주름 버섯목(aphylloporales)진흙버섯과(phellinaceae))에 속하는 백색부후균으로 자실체는 목질로 되어 있다. For reference, situation mushrooms are very rare perennial mushrooms that do not reproduce well. have.

상황버섯의 모양은, 초기에는 진흙 덩어리가 뭉쳐진 것 같은 형태로 유지되다가 다 자란 후 모습은 나무 그루터기에 혓바닥을 내민 모습이어서 수설(樹舌)이라고도 한다. The shape of the situation mushroom is maintained in the form of agglomeration of mud in the early stage, and after it is grown, it is also called snowy because it is a tongue stumped on a tree stump.

그리고, 상황버섯이 항암작용을 하는 것은 상황버섯에 함유된 베타글루칸이라는 성분 때문으로, 베타글루칸은 포도당(glucose)이 β-1.3 화학결합을 중심으로 중합된 다당류를 총칭하는 것이다. 베타글루칸이 사람의 체내에서 체액성, 세포성 면역을 자극하여 면역 체계를 증폭하고 면역 조절 물질로서 작용한다는 연구가 많이 보고되고 있다. In addition, the anti-cancer activity of the situation mushroom is due to a component of beta glucan contained in the situation mushroom, and the beta glucan is a generic term for polysaccharides in which glucose is polymerized around β-1.3 chemical bonds. Many studies have reported that beta glucan stimulates humoral and cellular immunity in the human body to amplify the immune system and act as an immunomodulator.

베타글루칸의 항암 효과에 대한 기전도 많은 부분들이 알려져 있으며 이들 베타글루칸은 암세포를 직접 공격하기보다는 대식세포(Macrophage), 자연 살해 세포(NK cell), T세포 등의 정상적인 면역 세포의 면역기능을 활성화시켜 암 세포의 증식과 증발을 억제하고 면역 세포의 증가를 촉진한다고 알려져 있다. Many mechanisms for the anticancer effects of beta glucan are known, and these beta glucans activate immune functions of normal immune cells such as macrophage, natural killer cells, and T cells rather than directly attacking cancer cells. It is known to inhibit the proliferation and evaporation of cancer cells and to promote the increase of immune cells.

또한, 바이러스에 대한 저항력도 생겨 독감 같은 바이러스성 질병에도 작용을 하여 상황버섯을 장복하신 분들을 보면 독감에 잘 걸리지 않거나 걸려도 빨리 치유되는 걸 볼 수 있다. In addition, the resistance to the virus has also been created to act on viral diseases such as the flu, and people who put on the situation mushrooms can see that the flu does not get well or heal quickly.

이와 같이 상황버섯을 섭취하는 경우 베타글루칸의 섭취가 중요한바, 본원 발명은 상황버섯의 베타글루칸 성분이 감소 되지 않은 상태로 전통발효주에 혼합되게 하여 소비자가 전통발효주를 섭취하는 경우 상황버섯의 베타글루칸의 성분까지도 원활히 섭취할 수 있어 종래 상황버섯 추출액을 이용한 전통주보다 효능이 더욱 향상된 전통 발효주를 섭취할 수 있게 된다. When ingestion of situation mushrooms intake of beta glucan is important, the present invention is a beta glucan component of the situation mushrooms to be mixed with traditional fermented wine in a state in which the state is not reduced when the consumer ingested traditional fermented wine beta glucan It can be smoothly ingested even the components of the traditional situation can be ingested traditional fermented liquor with improved efficacy than traditional liquor using mushroom extract.

상기와 같이 본 발명에 대해 설명하였으나, 본 발명이 속하는 분야에 통상의 지식을 갖는 자라면 본 발명의 범주에서 벗어나지 않는 범위에서 다양한 변형실시가 가능할 것이므로, 본 발명의 범위는 후술하는 특허청구범위뿐만 아니라, 이 청구범위와 균등한 것들에 의해 정해져야 할 것이다.
Although the present invention has been described as described above, those skilled in the art to which the present invention pertains will be capable of various modifications without departing from the scope of the present invention, and the scope of the present invention is defined by the appended claims. Rather, it should be determined by the claims and their equivalents.

Claims (1)

상황버섯을 이용한 전통주 제조방법에 있어서,
정선된 쌀 10~20중량부, 누룩 5~10중량부, 물 15~30중량부를 혼합하여 25~30℃에서 6~8일 발효시키는 발효단계와;
상기 발효단계를 거친 혼합물을 여과하여 찌꺼기가 제거된 상태의 액상의 술만을 따로 분리하는 여과단계와;
상황버섯 추출액을 냉동건조시킨 후, 미세화시킨 분말을 상기 여과단계를 거친 술에 혼합하는 혼합단계와;
상기 혼합단계를 거친 후, 1~2일 숙성시켜 전통발효주를 완성하는 완성단계로 구성되는 것을 특징으로 하는 상황버섯 분말이 함유된 전통발효주 제조방법.
In the traditional liquor manufacturing method using the situation mushroom,
A fermentation step of fermenting 6 to 8 days at 25 to 30 ° C. by mixing 10 to 20 parts by weight of selected rice, 5 to 10 parts by weight of yeast, and 15 to 30 parts by weight of water;
A filtration step of separately filtering only the liquid liquor in a state where the residue is removed by filtration of the mixture passed through the fermentation step;
After lyophilization of the situation mushroom extract, the mixing step of mixing the micronized powder in the liquor after the filtration step;
After the mixing step, the traditional fermented liquor manufacturing method containing the situation mushroom powder, characterized in that consisting of the completion step to complete the traditional fermented liquor 1 to 2 days.
KR1020100017062A 2010-02-25 2010-02-25 The manufacturing method of traditional fermented liquor containing phellinus linteus powder KR101194100B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100549217B1 (en) * 2004-06-18 2006-02-03 (주)한바람 Rose tea composition
KR20220132136A (en) 2021-03-23 2022-09-30 최인귀 Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100549217B1 (en) * 2004-06-18 2006-02-03 (주)한바람 Rose tea composition
KR20220132136A (en) 2021-03-23 2022-09-30 최인귀 Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same

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