KR101317218B1 - Method for preparing fermented alcoholic drink using medical herb - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented alcohol using herbal medicine is provided to enhance vigor and stamina for men with less energy and have deep and goof flavor. CONSTITUTION: A manufacturing method of fermented alcohol using herbal medicine comprises the following steps. Torilidis fructus, 30g of fed wild ginseng, 20g of dodder, Schisandra chinensis, Lycium chinense Miller, Cistanche deserticola, Eucommia ulmoides Oliver, Dioscorea batatas, Polygala tenuifolia, the root of Morinda officinalis, Nelumbo nucifera, elecampane, Citrus aurantium and 5g of agilawood are dipped into fresh water and boiled to extract herbal medicine. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The cool rice dough is mixed with 400g of yeast, which goes to a sterilized jar. The dough in the jar is fermented for 36 hours at 22°C as the first rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the first wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the second rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the second wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the third rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the third wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the fourth rice wine mash process. 10kg of glutinous rice is boiled in a not sticky way and mixed with the fourth rice wine mash and fermented in a sterilized jar for 15 days at 22°C. Rose and jasmine perfume are mixed to the jar and fermented for 4-5 months at 5~12°C as the fifth rice wine jar.

Description

Method for preparing fermented alcohol using herbal medicines {Method for Preparing Fermented Alcoholic Drink Using Medical herb}

The present invention relates to a method of preparing fermented wine using herbal medicines, and more particularly, to a method of preparing fermented wine suitable for drinking while having the effect of strengthening male (혈), blood (남성), tablets (精).

Fermented sake using herbal medicine is steamed with hot steam and heated to make steamed rice, and the fermented rice is fermented and aged at 20-28 ℃ for 12-15 days at a temperature of 20-28 ℃. Are manufactured.

In recent years, the consumption of alcohol rapidly increases, various diseases caused by drinking are occurring, and diseases such as gastrointestinal disease and liver cancer are gradually becoming social problems. Complementing this problem, and healthy liquor containing various beneficial ingredients that can help the human body has been developed and marketed, the general health liquor is mainly manufactured in the form of bosin and herbal fermented wine.

The fermented liquors developed so far are seaweed, bokbunja, loquat, dried persimmon, black garlic, pine needles, and schizandra. It has been introduced a method that is produced by using the raw materials such as thorny ogapi, situation mushroom, Indongcho, fig, cabbage, bodhi tree, yacon, onion, etc. These inventions aim to find a method of fermentation according to the characteristics of the unique main ingredients and to improve the taste and to improve the fermentation ripening time to drink better.

The present invention is to provide a method of producing fermented liquor using the herbal medicine to minimize the off-flavor and bitter taste of the herbal medicine to improve the palatability of the medicinal herbs and enhance the physiological functionality at the same time enjoying the beautiful appearance and rich flavor.

 General distribution of rice wine is because it adds aspartame, artificial sweeteners, seasonings, etc., there is a problem that does not take advantage of the characteristics of natural fermented wine. The purpose of the present invention is to provide a fermented liquor having a deep taste and excellent flavor by adding 14 kinds of herbal medicines together with rice, koji, and water, as well as traditional makgeolli, and then mass-producing microorganisms.

The type and amount of the herbal medicine used in the present invention consists of casualties, camphor ginseng 30g and earth and sand, Schisandra chinensis, gojija, breeding, tofu, pesticides, base paper, paekcheoncheon, softening example, Mokhyang, each fruit 20g, aroma 5g A small amount of rose and jasmine are added to enhance the flavor.

In the present invention, five immersions are performed to maximize the growth of microorganisms, and are named as Danyangju, Leeyangju, Samyangju, Siyangju, and Oyangju according to the recovery of the immersion.

1 st wine: non-glutinous rice 800g, 14 herbs extract 2.5L, yeast 400g

2nd morning sickness: 800g non-glutinous rice, 14 herbs extract 2.5L

Tertiary glutinous rice: 800g non-glutinous rice, 14 herbs extract 2.5L

4th mash: 800g non-glutinous rice, 14 herbs extract 2.5L

5th booby: glutinous rice dumpling 10kg, rose spices, jasmine spices

1 st extract: knead 2.5L of herbal medicine extract with 800g of rice flour, and then mixed with 400g of yeast, fermented and aged at 22 ℃ for 36 hours.

Second drunk: 2.5L of herbal medicine extract was kneaded with 800 g of rice flour, mixed well with the first drunk and fermented at 22 ° C. for 24 hours.

3rd drunk: 2.5L of Chinese herbal medicine extract was kneaded with 800g of rice flour, mixed well with the second drunk, and fermented at 22 ℃ for 24 hours.

Fourth drunk: 2.5L of herbal medicine extract was kneaded with 800 g of rice flour, mixed well with the third drunk and fermented at 22 ° C. for 24 hours.

5th drunk: Godu rice made of 10kg of glutinous rice mixed with the fourth drunk and fermented at 22 ° C. for 15 days. Rose fragrance and jasmine fragrance are mixed and fermented for 4-5 months at low temperature of 5 ~ 12 ℃.

Herbal medicines used in the present invention are 14 species, and 14 kinds of herbal medicines are known to be effective for men's Gi, blood, and tablets.

1. Softening example: It is the operation of lotus flower, which controls the inability of men's regularity, stops semen coming out spontaneously, and suppresses the aging of facial skin.

2. Casualties: Scented and tastes a little spicy herbs that promote kidney nourishment, reduce sexual function, erectile dysfunction, and promote the production of male hormones, as well as encourage both yang and yin.

3. Earth and sand: mainly protects the liver and kidneys to brighten the eyes, help yanggi and activate the kidney function, especially to prevent the penis to cool and prevent premature ejaculation or oil well.

4. Schizandra: Increases the excitement and function of the central nervous system, reinforces the kidneys and replenishes men's regularity. It is effective for central nervous system excitability, mental and physical fatigue and asthenia.

5. Gojija: to strengthen the kidneys and yanggi strong waist to strengthen, it is effective for rotosis, oil well.

6. Sarcoma: Tonic Gangjeong, a representative energetic adjuvant, the lack of yanggi not excited to strengthen the kidneys and sexual function and is effective in treating women's hyperhidrosis.

7. Tooth decay: weak kidneys due to regular decline in back pain, premature ejaculation, urine and soothing efficacy, and energizes.

8. Potion: Also called yam, it helps the kidneys function to fill the body, healing dreams and oil wells, and enhances energy. It also communicates the energy of the heart with the kidneys, allowing it to circulate up and down and facilitate blood circulation.

9. Pagokcheon: As a nourishing agent mainly acts on the kidneys to protect the kidneys and encourages nourishment. In particular, it strengthens the muscles and bones of the body and has the effect of eliminating customs. The weakness of the kidneys due to weak oil well, erectile dysfunction, nocturnal enuresis, the cold belly of the woman is also used for pregnancy symptoms. In addition, it treats dreams and protects regular periods, such as erectile dysfunction due to poor man's severity.

10. Acupuncture: The best effect on erectile dysfunction and stamina, and lowers the qi to harmonize the middle. Warm your kidneys to replenish your yang.

11. Base paper: improves blood circulation and stabilizes the mind and body.

12. Basement: A young fruit of a tanza tree, which promotes cardiovascular and diuretic effects, makes the creeping well, penetrates the blockage, and lowers the main energy.

13. Mok-hyang: Tastes with an unusual smell. Communicates the group as a blood donor.

14. Camphor: It contains germanium and saponin, which regulate hormone levels, so the metabolism is smooth and the tonic effect is excellent.

Among the herbal medicines of the present invention, earth and sand, Schisandra chinensis, goji berry, breeding, tofu, powdered herbs, pageokcheon, swallowing example is involved in improving the function of men's qi, blood, tablets, and the base and jisil, mokyang In addition, camphor ginseng is mainly involved in the action to enhance the efficacy of other herbal medicines by promoting blood donation and metabolism.

The present invention provides a fermented liquor having a deep taste and excellent flavor as well as a function of improving the energy and blood function of the male and the declining motivation and reduced sexual function, as well as promoting the proliferation of microorganisms.

The content of the present invention will be described in detail by way of examples.

Example 1:

30g each of casualties, camphor ginseng, earth and sand, schisandra chinensis, gojija, breeding, tofu, sanctuary, raw paper, pageokcheon, Yeonyeye, Mokhyang, 20g of each room, 5g of fennel were immersed in living water and then boiled to make herbal extracts.

Boil 2.5L of the medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, and then cooled to 25 ℃ in a large container. The yeast 400g was mixed in the dough, put in a sterilized jar and fermented and aged at 22 ° C. for 36 hours to form a primary drunk.

Example 2:

2.5L of herbal extract of Example 1 was boiled and poured into 800 g of rice flour little by little to make a dough, and then cooled to 25 ℃ in a large container. The dough was mixed well with the first drunk, put in a sterilized jar, fermented and aged at 22 ° C. for 24 hours to form a second drunk.

Example 3:

Boil 2.5L of the medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, and then cooled to 25 ℃ in a large container. The dough was mixed well with the secondary rice flour, put in a sterilized jar, fermented and aged at 22 ° C. for 24 hours to form a third rice flour.

Example 4:

Boil 2.5L of the medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, and then cool it to 25 ℃ in a large container. The dough was mixed well with the third fret, put in a sterilized jar, fermented and aged at 22 ° C. for 24 hours to form a fourth fret.

Example 5:

10kg of glutinous rice was cooked in Godu rice, cooled and mixed well with the 4th drunk, put into sterilized jars and fermented for 15 days at 22 ℃. Here, rose flavor and jasmine flavor were mixed and fermented and aged for 4-5 months at low temperature of 5-12 ° C. to form a fermented liquor.

After five stages of aging, Oyangju rice wine with good taste and aroma was obtained. If you put water and clear liquor, you can float and extract the sake. Long-term, low-temperature fermentation leads to full ripening, reduces headache and burp from abnormal fermentation, and develops deep flavor.

Sensory evaluation was carried out step by step for the fermented wine of the present invention prepared according to the above embodiment. At this time, the taste and flavor of the fermented wine prepared by 25 25-65-year-old adult males drink every 30 minutes and evaluated as follows and the number of people corresponding to each is shown in the table.

Likelihood  Very good  Good usually  Bad Danyangju   8   8  6 3 Lee Yang Ju  12   8  4 One Samyangju  18   5  2 Specification  21   3  One Ohyangju  23   2

As shown in Table 1, although the acceptability continued to increase from Danyangju to Ohyangju, the rate of increase decreased. Therefore, fermentation fermentation of more than 5 Yangju did not show any effect on the preference, and it was found that Oyangju was the optimal fermentation state in time and preference.

Efficacy test was carried out step by step for the fermented wine of the present invention prepared according to the above embodiment. In the efficacy test, 25 adult males aged 45 to 70 years were tested for efficacy for 30 months by drinking fermented liquor for 1 month from the low stage and drinking the next stage at 6-month intervals. .

Efficacy   Very good       Good      usually      Bad     Danyangju      15        6       4     Lee Yang Ju      15        8       2     Samyangju      18        5       2     Specification      21        4     Ohyangju      23        2

As shown in Table 2, the efficacy increased from Danyangju to Ohyangju, but the increase rate was not as high as expected. In conclusion, fermentation and fermentation with Oyangju greatly improved the acceptability and the efficacy gradually increased to a satisfactory level.

Claims (1)

Casualty, camphor ginseng 30g each, earthenware, Schisandra chinensis, gojija, breeding, tofu, sanctuary, raw paper, paekcheokcheon, Yeonye Yeo, Mokhyang, fruit room 20g, acupuncture 5g immersed in fresh water and then boiled herbal medicine extract composition process;
Boil 2.5L of Chinese herbal extracts, pour a little into 800g of rice flour, make dough, and put it in a large container, cool it to 25 ℃, mix 400g of yeast in the dough, put it into sterilized jar, ferment and ripen at 22 ℃ for 36 hours. ;
Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, cool it to 25 ℃ in a large container, mix it well with the first drunk, put it in a sterilized jar and ferment for 24 hours at 22 ℃ Drunk process;
Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make a dough, cool it to 25 ℃ in a large container, mix it well with a second drunk and put it into sterilized jar in fermentation at 22 ℃ for 24 hours. Drunk process;
Boil 2.5L of medicinal herb extract and pour it into 800g of rice flour little by little to make dough, cool it to 25 ℃ in a large container, mix it well with 3rd drunk and put it in sterilized jar and fermented at 22 ℃ for 24 hours. Drunk process;
10kg of glutinous rice is cooked in a gourmet rice, cooled, mixed well with 4th drunk, put into sterilized jars, fermented and aged at 22 ℃ for 15 days, and rose and jasmine flavors are mixed and 4 ~ 5 at low temperature of 5 ~ 12 ℃. Fermented liquor manufacturing method using the herbal medicine consisting of the fifth drunk step of fermentation for months.