KR101212469B1 - A novel rice wine using sprouts of Phyllostachys edulis riv and a method of making the same - Google Patents

Abstract

The present invention relates to a Batch bamboo shoot traditional medicine wine and a method of manufacturing the same by using the roasted Blind bamboo shoot powder to produce a new traditional medicine by adding the flavor and color characteristic of the Blind bamboo shoot to improve the sensory performance of the traditional medicine and at the same time the storage stability is improved. The flavor and color of the bamboo shoots are added to improve the flavor and color of the traditional Yakju, have an excellent effect of improving the sensuality, and promote the consumption of the bamboo shoots to contribute to improving the income of the bamboo shoot farmers, and to prepare for flood shipments. In addition to improving the price of bamboo shoots with the development of processed foods, due to the rich nutrients, including dietary fiber, there is an excellent effect that can help improve the health of modern people.

Description

A novel rice wine using sprouts of Phyllostachys edulis riv and a method of making the same}

The present invention relates to a novel medicinal herb using bamboo shoots of Mengjong bamboo which have not been used so far, and to a method for producing the same. More specifically, the traditional medicine is prepared using steamed dry powder of bamboo shoots of Mengjong bamboo. It relates to a novel traditional herbal medicine and the method of manufacturing the same using the bamboo shoots with improved color storage stability and improved storage stability at the same time.

Among the fermented foods of mankind, alcohol is a representative fermented food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture area. Especially, Korea has developed the fermentation and ripening technology of food from ancient times. Therefore, the technique of liquor was quickly established.

Representative Korean traditional liquor is classified into brew (fermented wine), distilled wine, mixed wine and mixed wine according to the manufacturing method. In particular, depending on the material used, it is divided into pure grain wine and medicinal flavor wine, among which, the pure grain wine is divided into Danyangju, Leeyangju, Samyangju according to the manufacturing process, and classified into general and fast-paced wine according to the ripening period.

Traditional Korean fermented liquor can be manufactured to have a unique flavor depending on the added ingredients, while the unique flavor of the yeast used in the manufacturing has a problem of acting as a factor that lowers the preference of consumers and foreigners unfamiliar with it. In addition, the fermentation and ripening time is long, and the shelf life is short because cereals are used as raw materials. This problem is that most of Korean traditional liquor is produced in each province as Gayang liquor, and it acts as an obstacle to the distribution and distribution of traditional liquor in Korea, which can be compared with soju or beer that can be mass-produced and wine whose value increases with age. It is a factor of weakening competitiveness.

Therefore, in order to enhance the competitiveness, researches are underway to grasp the characteristics of the saccharogenic enzyme-producing strain and yeast, which are the subjects of fermentation, and to adjust the ratio of fermentation raw materials such as rice, barley, and flour to give various flavors. Attempts have been made to change.

In particular, the strong toxicity of chemicals not only has a very detrimental effect on the human body, but also causes a very severe hangover phenomenon such as headache and heartburn.While traditional Korean liquor is made of grains, it is less toxic than chemicals, As it is known to be beneficial, consumers' interest in traditional Korean liquor is increasing.

Recently, as the standard of living is improved and the interest in health and nurture is increased, it is a trend to prefer alcohol with enhanced health functionalities by adding various medicinal ingredients while adding taste and aroma. Accordingly, medicinal fragrance liquor that can be used as a raw material of various herbal medicines and natural products are of interest.

Regarding traditional liquor, bamboo medicinal liquor manufacturing method (Korean Patent Registration No. 0342709), tonic or Kang Jeong-yong herbal liquor and its manufacturing method (Republic of Korea Patent Registration No. 0701336), traditional herbal liquor manufacturing method using soybean by-products (Korea Patent Registration No. 0550446), Audi Yakju and its manufacturing method (Korean Patent Registration No. 0533098), Apple wine and its manufacturing method (Korean Patent Registration No. 0769207), Jeong Sun Hwang (Korea Patent Application No. 10-2003-0057125), Sansam Manufacturing method of medicinal liquor containing culture roots (Korean Patent Registration No. 0686888), Mixed plum wine with palatability and functionality (Korean Patent Registration No. 0815275), Production method of liquor using white lotus leaf extract (Korean Patent Registration No. 0508615) No.), manufacturing method of traditional yakju using cornus oil, and cornus lacquer made by the method (Korean Patent Registration No. 0428251) Liquor has been developed using a wide variety of natural products and herbal resources, such as folkism manufacturing method (Korean Patent Registration No. 0449499).

Regarding bamboo shoots, a method of manufacturing bamboo shoot ginkgo biloba (Korean Patent Registration No. 0537567), a flour dough composition containing bamboo shoots (Korean Patent Application No. 04-0005584), and a method of preparing noodles using bamboo shoots (Korean Patent Registration No. 0019893) ), Manufacturing method of kimchi with bamboo shoot as main ingredient (Korean Patent Registration No. 0443972), manufacturing method of fermented bamboo shoot (Korean Patent Registration No. 0219300), staple yogurt with bamboo shoot and its manufacturing method (Korean Patent Registration No. 0537567) Has been reported.

However, there have been no reports on the development of traditional Yakju, which used traditional bamboo shoots to enhance the flavor and improve the color of traditional Yakju.

Accordingly, it is an object of the present invention to improve the flavor of traditional Yakju, and to provide the traditional Yakju bamboo shoot traditional Yakju and its manufacturing method to improve the sensory of traditional Yakju.

Another object of the present invention is to contain the bioactive ingredients rich in the blind bamboo shoots, although the value as a functional food is sufficient, due to the unique smell of bamboo shoots and the taste of arine, cooked foods and other canned foods have not been developed, so the value of bamboo shoots In light of its underestimation, it is intended to provide a processing method that enhances the flavor of blind bamboo shoots.

Still another object of the present invention is to provide added value of traditional Yakju by preventing the price drop at the time of flood shipment because there is a limit to the consumption of blind bamboo shoots through the improved processing method of the present invention.

The object of the present invention is the step of screening and boiled bamboo shoots and then hot-air dried to provide the blind bamboo shoot powder; Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and bamboo shoot powder, and adding the same to the dipped rice wine in one stage with purified water; And fermentation, aging, and filtration, and achieved by investigating and evaluating the sensory and physicochemical properties of the product.

In addition, the present invention was achieved by providing a traditional bamboo shoot bamboo yakju prepared by further comprising a manufacturing method characterized in that the rice in the first step of the two-stage immersed in the cooker and put the bamboo shoot bamboo powder on it.

Byeongju bamboo shoot medicinal herbs according to the present invention enhanced the flavor and color of the bamboo shoot to improve the flavor and color of the traditional traditional Yakju, improve the sensory effect, and promote the consumption of blind bamboo shoots to improve the income of bamboo shoot farmers In addition, it contributes to price stabilization against flood shipments, and has an excellent effect on improving the health of modern people due to abundant functional nutritional ingredients such as dietary fiber.

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

1 is a process chart according to a preferred embodiment of the present invention.

The present invention comprises the steps of screening the bamboo shoot shoots and increasing the powder; The three shoots increase in the entry obtained by inoculating and eventually the purified water and the saccharose powder my process Levy cyano (Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and bamboo shoot powder, and adding the same to the dipped rice wine in one stage with purified water; And fermentation, aging, and filtration. The method provides a novel method of producing traditional bamboo shoots of bamboo shoots, and the new bamboo shoots of traditional bamboo shoots prepared therefrom.

Bamjong bamboo shoots are the underground bamboo shoots of Bongjongjuk, and bamboo bamboo shoots, powdered bamboo, and Bamjungjuk are the only ones used for food. According to the herbal medicine book, Herbal Medicine, bamboo shoots have pharmacological effects such as eliminating phlegm, treating senile and chronic constipation, boils and hives, improving digestion, and promoting metabolism. In modern pharmacology, bamboo shoots have been reported to be effective in preventing constipation, clearing, hangover, blood clotting, diuresis, suppressing stress and insomnia, and preventing hypertension.

First, the characteristics of the present invention is used to produce the powder by screening steamed bamboo shoots. Most preferably the size of the blind bamboo shoot steaming powder is 50 mesh.

More specifically, steamed blind bamboo shoots are hot-dried at 50 ° C. for 72 hours, then made into 50 mesh powder, and then roasted again, most preferably at 95 ° C. for 30 minutes. By the roasting process, the color and flavor of the bamboo shoot powder were enhanced.

Next, 30% of the raw rice is washed with water, steamed, cooled to 30 to 40 ° C, and finally inoculated to prepare entry. At this time, aspergillus kawacchii is most preferably used.

Activated charcoal treated purified water and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Yeast is added and soaked in 1 stage for 2 days.

Subsequently, the remaining 70% of rice is first spread in a cooker and then the roasted bamboo shoot powder is added thereto.

After two stages of immersion, the fermentation was carried out for 5 days while maintaining the fermentation temperature at 25 ℃ and aged for 3 days.

After filtering the aged medicinal herb, Byeongju bamboo shoot traditional medicine with enhanced sensuality and health function is completed.

Hereinafter, a specific embodiment of the present invention will be described in more detail. However, the embodiments are only illustrative of the present invention, and the scope of the present invention is not limited thereto.

Example

Preparation step of roasted bamboo shoot powder

The blind bamboo shoots used in this example were grown in Hacheong-myeon, Geoje-si, Gyeongsangnam-do, Korea.

The blind bamboo shoots boiled at 100 ° C. were sufficiently dried with hot air, and then ground to a size of 50 mesh by a grinder. Subsequently, the blind bamboo shoot powder was put in an open pot and stirred with stirring at 95 ° C. for 30 minutes to obtain about 2 kg of roasted bamboo shoot powder.

Entry manufacturer

After washing 3kg of rice, it was immersed in warm water for 5 hours and then water was removed to maintain the water absorption at 30-35%. After steaming the immersed rice and cooling the steamed rice to 30 ° C, it was deposited and left for 2 hours at 90% humidity, and 3g of commercially available Aspergillus kawachi ( Aspergillus) kawacchii ) seedlings were inoculated uniformly, mixed uniformly, and maintained at 25 to 30 ° C. and 30 to 40% of humidity in a state of 50 mm thickness to incubate for 3 days to complete entry.

1st stage immersion

4.5L of purified carbon treated with activated carbon and saccharomyces cerevisiae ( Saccharomyces) cerevisiae ) 1.5 g of dry yeast was added and fermented at 25-30 ° C. for 2 days.

2-stage immersion

After washing 7kg of rice and soaking for 5 hours, water was removed to maintain the water absorption at 30 ~ 35%. This was first placed in a cooker, and the cooked roasted bamboo shoot powder obtained above was put on top of it and cooked. After steaming, the mixture was cooled to about 25 ° C. and placed in 18 L of purified water treated with activated carbon in the first stage dipped rice cake.

Fermentation and Temperature  management

When the fermentation starts after the two-stage immersion, the product temperature was fermented for 5 days while maintaining the temperature of the product at 25 ° C. while paying attention to the rapid increase in product temperature from the second day.

ferment

After the fermentation broth was left at room temperature for 3 days, the fermentation broths were precipitated to stabilize the fragrance, soft taste, and color.

Filtration and Bottling

The blind bamboo shoot liquor fully aged in the aging step was filtered three times using a compressed filter cloth of 2 μm, and completed the blind bamboo shoot traditional medicine through the bottling process (hereinafter, the present invention is referred to as 'mungjong bamboo shoot traditional medicine'). .

Comparative example

In the above embodiment, the traditional medicine was prepared in the same manner as in the above example except that the bamboo shoots were not added in the two-stage step (hereinafter referred to as 'traditional traditional medicine').

< Experimental Example  1: fragrance ingredient inspection>

The purpose of this experimental example was to physically measure the fragrance components of the novel bamboo shoots traditional medicine and comparative example traditional medicine of the present invention, to provide objective data of the fragrances of the bamboo shoot traditional medicine of the present invention.

The bamboo shoots of traditional bamboo shoots and Comparative Examples of traditional medicines were extracted with dichloromethane, dehydrated with anhydrous sodium sulfate, and analyzed by gas chromatography (Gaschromatography), and the results are shown in Table 1 below. The instrument used was HP-6890, the column was HP-FFAP (film thickness 0.5㎛, length 50m, ID 0.32㎛, detector: FID).

Fragrance Analysis division The present invention Mengjong bamboo shoot traditional medicine (ppm) Conventional Yakju (ppm) Acetaldehyde 15.26 26.28 Acetone - 0.72 Methyl acetate 0.54 0.77 Ethyl acetate 93.46 91.23 Methyl alcohol 4.26 6.68 2-butanol - - n-prophenol 124.18 127.48 Isobutanol 374.37 413.53 Isoamyl Acetate 7.19 7.42 n-butanol - - Asoamyl alcohol 857.63 828.27 Ethyl caproate 1.14 1.17

As can be seen from Table 1, the new blind bamboo shoot traditional herbal medicine according to the present invention contains a bright and fresh fragrance of ethyl acetate (ethyl acetate) than the conventional traditional medicine, isoamyl alcohol (isoamyl alcohol) High boiling point compounds such as and very low boiling point compounds such as acetaldehyde (acetaldehyde) contained less than the conventional traditional medicine. Therefore, the bamboo shoot medicinal herbs of the present invention have a deeper flavor than the general or conventional traditional herbal medicines, and have a good aroma and a gentle aroma that is sensitive at the tip of the tongue.

< Experimental Example  2: chromaticity measurement>

This experiment was carried out to physically measure the color of the present invention bamboo shoot bamboo traditional medicine and conventional traditional medicine, to determine the resulting consumer preferences.

The chromaticity of the novel blind bamboo shoot traditional medicine and conventional traditional medicine of the present invention was measured using a color meter (Chroma meter, Cm-3500d, Minolta, Japan). At this time, after correcting with standard color plate (L: 96.85 a: -0.28 b: -0.30), L value (lightness) is from 0 (black) to 100 (white) with lightness, and a value (redness is -80 (with red color). Green) ~ +100 (red), b value (yellowness) is expressed in the range of -50 (blue) ~ +70 (yellow) in the yellow degree, by measuring the chromaticity of the sample five or more times to obtain the average and deviation, The results are shown in Table 2 below.

Chromaticity measurement division L value a value b value Mengjong bamboo shoot traditional medicine of the present invention 16.65 4.27 -8.38 Conventional traditional medicine 32.67 3.28 -11.16

As can be seen from Table 2, the myeongju bamboo shoot traditional medicine of the present invention appeared to have a higher yellowness than the conventional traditional medicine, but the redness was low. The reason is that the yellow pigment of the bamboo shoots was extracted in Yakju and mixed in unfermented state by using the roasted bamboo shoots. It was inferred that consumer preference was high in terms of chromaticity.

< Experimental Example  3: sensory test>

This experiment was carried out to evaluate the taste, aroma and appearance of the novel new bamboo shoot traditional medicine and traditional traditional medicine of the present invention as a whole.

The sensory test to predict consumer preference of traditional medicine was conducted on 50 men in their 20s to 50s who enjoy drinking alcohol.The sensory test was conducted according to the A-20 pointcard method, which is Amerine's wine sensory test. , 12 points of taste, 4 points of aroma, and 4 points of appearance (color) were obtained, and the average value of the test results was obtained, and the results are shown in Table 3 below.

Sensory test division Appearance (Color) incense flavor Total score Mengjong bamboo shoot traditional medicine of the present invention 6.1 2.7 9.3 17.1 Conventional traditional medicine 3.7 1.7 6.6 12.3

As can be seen from Table 3, the novel blind bamboo shoot traditional medicine of the present invention was excellent in the overall evaluation by receiving a high score in both appearance (color), aroma, and taste compared to the conventional traditional medicine.

The same panel was examined for sequelae after 4 hours of drinking by the same method, and the results are shown in Table 4 below.

Sequelae after 4 hours of drinking division Mengjong bamboo shoot traditional medicine of the present invention Conventional traditional medicine none is average Severe none is average Severe headache 41 7 2 7 37 6 Objection 38 12 - 8 21 21 Bloating 38 12 - 8 42 - hangover 39 9 2 3 42 5

As can be seen from Table 4, the traditional bamboo shoot bamboo shoot traditional medicine of the present invention was superior to all the traditional traditional medicine, such as headache, discomfort, abdominal bloating, hangover, and therefore, the blind bamboo shoot traditional medicine of the present invention It was judged that the merchandise was very high due to high preference and no or little sequelae.

< Experimental Example  5: Measurement of Physical and Chemical Properties>

The present experiment is to measure the ethanol content, pH, acidity and turbidity of the novel new bamboo shoot traditional medicine and conventional traditional medicine of the invention.

To this end, the ethanol content of the present invention Byeongju bamboo shoot traditional medicine and conventional traditional medicine was measured with a Baume hydrometer, pH was measured by a pH meter (Model 410, thermo orion, USA). In addition, the acidity was measured by adding a phenolphthalein indicator to 10 ml of the traditional medicine liquor, and titrating with 0.1 N NaOH standard solution until the pale pink did not disappear for 30 seconds, and expressed as the volume (mL) of 0.1 N NaOH consumed at this time. . In addition, turbidity is for evaluating storage properties, and the absorbance of the sample was measured at 420 nm by sampling the finished traditional medicine after storage at room temperature for 60 days. These results are shown in Table 6 below.

Physical and chemical characterization division Mengjong bamboo shoot traditional medicine of the present invention Conventional traditional medicine Ethanol Content (%, v / v) 14.7 13.9 pH 3.7 3.5 Acidity 7.8 7.6 Turbidity (O.D. 420 nm) 0.42 0.21

As can be seen from Table 5, the new bamboo shoot bamboo traditional medicine of the present invention was found to have a higher ethanol content than the traditional traditional medicine, because the sugar contained in the bamboo shoots played a useful role in fermentation ripening process of Yakju to be. However, the acidity and pH were similar in the traditional bamboo shoots of the traditional bamboo shoots of the present invention. In addition, in the present invention Byeongju bamboo shoot traditional medicine liquor was fine turbidity appeared like makgeolli, but in the traditional traditional medicine liquor had a difference in low turbidity appeared.

Claims (3)

Screening the steamed bamboo shoots, steaming them, and drying them into hot air to make powder, followed by roasting to provide roasted bamboo shoots powder;
Finally, inoculated with purified water and normal Saccharomyces cerevisiae ) one-stage immersion step of fermentation after inoculation with the yeast strain;
A two-stage immersion step of adding rice and roasted bamboo shoot powder to the mixture, followed by cooling and mixing it with purified water, followed by one-stage immersion; And
Process for producing bamboo shoot traditional medicine of bamboo shoots, characterized in that the step of aging for 5 days at 25 ℃ fermentation for 3 days.
The method of claim 1, wherein in the two-stage immersion step, rice is first placed in a cooker and then roasted with bamboo shoot powder.
Traditional bamboo shoot bamboo shoots produced according to the method of claim 1 or 2.

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