KR101413101B1 - Fermented alcoholic drink using mulberry and vegetable worms and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermented alcoholic beverage using mulberries and Cordyceps and a manufacturing method thereof. The manufacturing method of the fermented alcoholic beverage using mulberries and Cordyceps, given in the present invention, includes a first step of manufacturing a mulberry-fermented liquor by fermenting mulberries; a second step of immersing Cordyceps into an alcohol solution and extracting Cordyceps extract; a third step of adding water to the Cordyceps extract to get a diluted Cordyceps extract solution; a fourth step of mixing the mulberry-fermented liquor and the diluted Cordyceps extract solution to get a crude solution for producing a mulberry-Cordyceps alcoholic beverage; and a fifth step of fermenting the crude solution for producing a mulberry-Cordyceps alcoholic beverage and producing a mulberry-Cordyceps alcoholic beverage. The present invention is able to provide a fermented alcoholic beverage using mulberries and Cordyceps capable of preventing decomposition of Cordyceps while having low alcohol concentration, having effects from both mulberries and Cordyceps, improving organoleptic properties, and accordingly increasing consumer preference.

Description

TECHNICAL FIELD [0001] The present invention relates to a fermented beverage using an ori and a mushroom, and a method for producing the fermented beverage.

More particularly, the present invention relates to a fermented beverage using an ori and a caterpillar fungus, which has low alcohol concentration and does not decay, and whose sensory characteristics are enhanced, and a process for producing the fermented beverage. .

Liquor has been created and developed with the civilization of mankind, and it is divided into various categories according to its manufacturing method and materials.

Many countries around the world have created mainstream products suitable for the natural environment of the country, and accordingly, the mainstream culture of each country has been established and developed and boasts of their taste and taste.

Since the Edo period in Korea, there have been liquor traditionally kept secrets. In the Joseon Dynasty, hundreds of kinds of liquor have been produced, which added to the life of the ancestors.

Such a mainstream can be classified into a fermented wine, a distilled wine, and a hybrid wine according to the manufacturing method.

Among them, the fermented beverage refers to a fermented raw sugar or sugar-containing material of cereals containing starch, which is fermented to make raw milk or filtrate, or fermented with sugar, such as grape or apple.

Hyosungju (酒 酒) is a blend of brewed liquor and distilled liquor mixed with plant leaves, roots, flowers, fruit, sugar, spices, or a combination of two or more kinds of alcohol. Currently, most of the alcoholic beverages produced by using caterpillar fungus are hybrids. Generally, alcoholic beverages are produced and marketed by using high-concentration alcohols, such as caterpillar fungus alone or by combining materials such as cordyceps and various herbal medicines. , And it is difficult to use it freely without any feeling of sensuality.

Currently, consumers are preferring to drink a pattern that is low in alcohol content, soft and tasty, and good for health.

Therefore, there is a need to develop a fermentation product or a hybrid product having high palatability and good taste while utilizing the health functional properties of caterpillar fungus.

For this purpose, in order to utilize the sensory characteristics of Cordyceps sinensis rather than to drink alone, it is necessary to use a combination of Cordyceps, high sugar content of audi and grapes, and special flavorful fruits together to contain the fermentation or hyphae There have been some attempts to do this.

Korean Prior Art 10-2010-0057422 "Oddi < / RTI > Fruit Using Multi-step Temperature Fermentation" .

However, in the above-mentioned prior art, the oodi fruit wine is produced by using only the oodi without the addition of the caterpillar fungus, and provides a method different from the intention of the present invention for using the caterpillar fungus.

In addition, the method of extracting Cordyceps sinensis by adding the Cordyceps sinensis extract to the seeds of the seedlings, which is obtained by leaching the seeds of the Cordyceps sinensis with the high concentration alcohol, is too high to be used for health, and in case of extraction with low concentration alcohol, Therefore, there is a problem that the Chinese caterpal fungus is corrupted during the extraction. This is because it contains a large amount of protein components in the caterpillar fungus, has a property of floating in water or alcohol, and is likely to be decomposed if it is extracted at room temperature using a low alcohol concentration alcohol or when the caterpillar fungus is floated on alcohol.

Therefore, as a method for producing a hybrid liquor using a Chinese caterpillar fungus, a method of extracting alcohol with high concentration is mainly used.

In order to solve the above-mentioned problems, it is an object of the present invention to provide a medicinal herb containing not only spoilage of Cordyceps sinensis but also self-contained odor and Cordyceps sinensis, And to provide a fermented beverage having high consumer preference by increasing sensory characteristics and a method for producing the fermented beverage.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

A method for producing a fermented beverage using an ory and a caterpillar fungus according to the present invention comprises a first step of fermenting an ory and fermenting an ory fermentation broth, a second step of completely dipping the caterpidospora in an alcohol and extracting it to prepare a caterpillar extract, A third step of adding water and diluting to prepare a dilution solution for extracting Cordyceps; the fourth step of preparing a stock solution for making Cordyceps sinensis by mixing the Audi fermentation broth with a dilution solution of Cordyceps; And a fifth step of performing the second step.

In the first step, the edible fermentation broth is prepared by adding sugar to an oder and then fermenting.

The sugar is added in an amount of 30 wt% to less than 50 wt% based on the weight of the sesame seed oil.

In the first step, the fermentation is performed at 15 to 25 ° C for 15 to 25 days.

In the second step, the caterpillar fungus is characterized in that it is at least one selected from the group consisting of a fungus caterpillar fungus and a fungus caterpillar fungus.

In the second step, the alcohol is an alcohol having a concentration of 30 to 70 vol%.

In the second step, the extraction is performed at 10 to 20 ° C for 20 to 40 days.

In the third step, the extract of Cordyceps mellifera extract is characterized by an alcohol concentration of 15-20 vol%.

In the fourth step, the stock solution for preparing the Cordyceps sinensis extract contains 30 ~ 70 vol% of the amount of the cordyceps extract solution.

In the fifth step, the fermentation is performed at 20 to 25 ° C.

According to the present invention, the fermented beverage using Odie and Cordyceps is produced by the above-described method and has an alcohol concentration of 11 to 15 vol%.

According to the present invention, there is provided a fermented beverage using Odie and Cordyceps, which has low alcohol concentration and does not corrupt the Chinese caterpillar fungus, has high potency to be obtained from Odie and Cordyceps, and high sensory characteristics, thereby having high consumer preference.

As a result, it is expected to make a major leap toward high quality and popular health, which will contribute to the expansion of the sericulture industry base through the increase of consumption of Odie and Cordyceps, and to improve the quality of leisure and health of the people.

FIG. 1 is a view showing a process for producing a fermented beverage using Odie and Cordyceps.

The terms, techniques, and the like described in this specification are used in the meaning commonly used in the technical field to which the present invention belongs, unless otherwise specified.

Hereinafter, the present invention will be described in detail.

The main ingredient of the present invention is the mulberry ( Morus alba L.), which is sweet and delicious, and has an effect on blood glucose lowering. It has been found that DNJ (Deoxynojirimycin) component is contained, which shows an excellent effect on blood glucose lowering.

In particular, according to Dongyubogam, Black Audi is said to be a collection of mulberry trees, which is good for diabetes and good for the five o'clock. It is said that if you eat for a long time, you will forget hunger, brighten your ears and eyes, and gray hair will turn black and prevent aging. In addition to DNJ, this effect is due largely to anthocyanin, the main pigment of Audi. Particularly, among these anthocyanin pigments, the component cyanidin-3-glucoside (C3G) inhibits senescence, It has recently been reported that it is effective for improving visual acuity.

The content of calcium (Ca), potassium (K) and vitamin C is 14 times higher than that of apples and 18 times higher than those of apples. The content of vitamin C is 1.5 It is high.

Also, it contains a lot of sugars such as glucose and fructose, and when it is added to the water, it contains 10% or more of sugar and it shows strong sweetness.

However, because of low storage stability, such an audi has been used for life or as an alcoholic beverage. Especially, alcohol has been treated as a very rare alcoholic beverage in Korea and in China. It helps the blood circulation and stimulates the metabolism, thus giving good effect to hypotension, poor circulation, insomnia and so on. Have.

Accordingly, the present invention relates to a method for preparing fermented soybean curd refuse by combining fermented Cordyceps, which is not fermented independently, with fermented Cordyceps, in order to utilize the fermented fermented carcass, which is not fermented independently, and has good taste and good health.

In the winter, insects appear to be in the form of insects, and in summer, mushrooms appear in the worms. In the name of the insects, the spores of the insects are infected and killed, Is a type of mushroom that forms. Thus, it is an important resource that is used as a valuable medicinal herb and food raw material which plays an important role in controlling the density of insects in a natural ecosystem, and further, has a health-beneficial effect on people.

In China, caterpillar fungus has been known for some time as a prosperous drug. It is said to be effective in protecting the lungs, benefiting the kidneys, and enhancing the energetic potential. Recent studies have shown that Cordyceps sinensis contains about 60% of proteins including alpha-linolenic acid and various unsaturated fatty acids and protein polysaccharides and D-mannitol, ergosterol, adenosine, ), Guanosine, Uridine, etc., and it is reported that these substances have excellent effects such as immunity enhancement, antioxidant, liver function improvement, anti-fatigue, anti-stress and anti-cancer .

The caterpillar fungus exhibiting the above-mentioned effects is used in various forms. It can be used in various forms such as caterpillar fungus, which is produced in a farm, And the like, and they are used in various forms.

Among them, the method used as alcohol is a method of producing a hyphae which is traditionally used. It is a method of leaching a high concentration of ciclosporin singly, or leaching various herbal medicines and food materials together with cicadas, And adding spices or the like to the alcohol of the present invention. However, there is a problem in that the preparation of Cordyceps sinensis using the above-mentioned method has a drawback that the degree of preference for drinking is lowered due to the influence of high concentration alcohol, and a hangover occurs severely depending on a person after drinking.

Recently, there has been developed a method of fermenting a fermented product by adding an odorant to 30vol% of alcohol to make an extract of an aldehyde alcohol. However, it is also insufficient to satisfy consumers' preference due to the influence of high concentration alcohol.

The reason for using the high concentration alcohol for preparing the Cordyceps sinensis as described above is that there is a large amount of protein component in the Cordyceps, and since it has a property of floating without being submerged in water or alcohol, if it is not extracted by room temperature leaching at low alcohol concentration or completely immersed in alcohol solution, This is because it is possible.

Currently, the pattern in which consumers drink alcohol is a tendency to have a low alcohol concentration that does not have the burden of being soft and drinkable, but also a good taste and good health. In order to satisfy consumers' preference, There is a need to solve the above problems.

Accordingly, the inventors of the present invention have developed a technique for producing a fermented juice by combining an extract of Cordyceps mellifera extract extracted from fermented sea tangle fermented with an edible fermentation broth, and extracting it with alcohol. As a result, the fermented soybean curd fermented with high alcohol content was not corroded, and the sensory characteristics of the fermented soybean paste were increased.

Hereinafter, a method for producing a fermentation broth (hereinafter referred to as "aquatic caterpillar fungus") using an ory and a caterpillar fungus according to the present invention will be described.

1. Step 1: Manufacture of fermented milk

As shown in FIG. 1, the process starts with the step of fermenting an audi to produce an audi fermentation liquid.

At this time, the above-mentioned Odi has various colors such as black, purple, and white. In the present invention, all of the ordias that can be used in mulberry can be used. Preferably, the color of the ordi is black, the sugar content is high, It is good to use the kind of animal that shows the characteristic, such as Chungilpong.

In other words, although there are many kinds of varieties of Audi, most varieties have little odor specific odor, and even if they contain fermented liquid, the flavor is smaller. When the fermented liquid is stored using Chungilpongodi, total acid is 0.43% and volatile acid is 834 ppm It is characterized by the fact that odor-specific fragrance is most evident in the production of alcoholic beverages due to its proper content.

The polysaccharide may be any polysaccharide, but it is preferable to use sugar, more preferably at least one of white sugar and sulfur sugar. That is, in the case of white sugar or sulfur sugar, there is little change in the total acid and the amount of the dissolution of the fermentation regardless of the fermentation period.

It is preferable that the sugar is added in an amount of 30% by weight to less than 50% by weight based on the weight of the sesame. When the sugar content is less than 30% by weight, acetic acid fermentation occurs in the end product of the caterpillar fungus, and the taste is lowered. If the sugar content is more than 50% by weight, the final product, there is a case where the pH is increased and the preference of the wine is lowered.

In the case of the edible fermentation broth produced in this step, in order to produce the final fermentation broth, it is most preferable to produce fermentation from the fermentation of fermented acetic acid after the fermentation of the fermented sugar after the fermentation process It is recommended that the fermentation process is carried out at 15 to 25 ° C. for 15 to 25 days.

2. Phase 2: Preparation of Cordyceps sinensis extract

In this step, it is completely immersed in alcohol and then extracted to prepare a Cordyceps sinensis extract.

In this case, the fungus is a herbal medicine and can be of any species of fungus that can be used as food materials and, in particular, are available in the country to be used as a medicinal herb or food raw Chinese fungus Cordyceps (Cordyceps sinensis ), Cordyceps militaris misinensis ), Paecilomyces tenuepes ), and among them, it is preferable to use cordyceps produced from silkworms or silkworm pupae, more preferably It is advisable to use the snow flower caterpillar fungus produced by living silkworms.

The method of producing Cordyceps is largely divided into a method of harvesting from nature and an artificial cultivation method. Chinese caterpillar fungus, which is currently being used as a raw material for Chinese medicinal herbs, is produced by harvesting native Chinese caterpid females from the larvae of Bat moths in Tibet or Nepal, or by artificial cultivation of mycelium, Lees caterpillar fungus and snowflake caterpillar fungus are artificially cultivated using various kinds of medium such as insects such as silkworm pupa, silkworm pupa, and grains. Among these, the snow flower caterpillar fungus mainly occurs in insects of the lepidoptera, and it is produced using living silkworms, or produced using dead artificial medium such as dead pupa or grape. It has been reported that the beneficial effects of the silkworm caterpillar fungus produced by using live silkworm are excellent in immunity, anti-fatigue, antioxidant, anti-stress, liver function improvement and anticancer effects.

Therefore, in order to prevent the decay of Cordyceps sinensis when soaking the liquor using the Cordyceps, having the above-mentioned characteristics, the present invention must be completely dipped in alcohol and then extracted. At this time, the alcohol used is a distilled liquor , And it is preferable to use an alcohol having a concentration of 30 to 70 vol%.

That is, when extracting with an alcohol having a concentration of less than 30 vol%, there is a problem that the Chinese caterpal fungus is decayed and can not be used as a mainstream. When alcohol having a concentration exceeding 70 vol% is used, the volatility is too strong. It is difficult to adjust the alcohol concentration in the preparation of the extract of Cordyceps.

The method of extracting cordyceps in the above-mentioned alcohols is as follows. The cordyceps are placed in a fine mesh bag and the cordyceps are completely immersed in the alcohol so that they are not contacted with the alcohol, so they are contacted with the air and pressed with a weight so as not to cause corruption. It is best to extract it by rubbing one or two times a week.

The content of the alcohol may be such that the amount of the cucurbit larvae is completely immersed in the alcohol, and preferably 0.5 to 30 g / l of the caterpillar fungus is contained per liter of the alcohol.

In this step, it is most appropriate to extract the above-prepared materials for 10 to 20 ° C for 20 to 40 days so as to extract the effective ingredient of the material without being corrupted.

3. Stage 3: Preparation of Cordyceps Extract Dilution

In this step, water such as ground water or purified water is added to lower the alcohol concentration of the Cordyceps sinensis extract in the second step to prepare a solution of Cordyceps militaris extract.

At this time, it is preferable that the water is added so that the alcohol concentration of the Cordyceps mushroom extract is 15 to 20 vol%.

If the alcohol concentration is more than 20 vol%, the alcohol concentration is too high, so that the fermentation may not be performed properly when the end product, the end product, is produced. When the alcohol content is less than 15 vol%, the final product, There is a fear that acetic acid fermentation or lactic acid fermentation may occur and alcohol may be produced.

4. Stage 4: Manufacture of undiluted solution of Cordyceps sinensis

In this step, a mixture of the above-mentioned edible fermented broth and the above-described extract of Cordyceps mellifera is mixed to prepare a stock solution for the preparation of an Oriental caterpillar fungus.

In this case, the stock solution for preparing the Cordyceps sinensis extract contains 30 to 70% by volume of the aqueous fermentation broth on the basis of the volume of the extract of the caterpillar fungus extract.

If the content of the aqueous fermentation broth is less than 30 vol%, the fermentation broth may be sour. If the fermentation broth is contained in an amount of more than 70 vol%, the sugar content may be too high to reduce the taste and flavor.

5. Step 5: Preparation of fermented milk

In this step, the well-blended raw material for preparing the Cordyceps sinensis stock is fermented to prepare the final fermented bean (Cordyceps sinensis) of the present invention.

The fermentation is carried out at room temperature. Preferably, the fermentation is carried out for 6 to 7 months in a sealed state at 20 to 25 ° C in order to enhance the sensual characteristics of the fermented bean (Cordyceps cucumber) using its own taste and flavor.

The thus-prepared fermented bean (Cordyceps cordata) has an alcohol concentration of 11 to 15 vol%, making it easy for the general public to use it as a health food or a banquet.

Hereinafter, the method of producing the fermented beverage using the oodi and Cordycepsae of the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

<Examples> Preparation of a fermentation liquor (an olive fermentation liquor) using Odie and Cordyceps

Four hundred grams of white sugar was added to 1 kg of Chungilpong oodi produced by farmers and fermented at 20 ℃ for 25 days.

1 g of the snow flower Cordyceps sinensis in the mesh bag was put into 1 liter of alcohol with 30 vol% concentration and completely immersed in the weight, and then extracted for 30 days at 20 캜 at 20 캜 for 2 weeks to prepare an extract of Cordyceps.

Water (251.99 ml) was added to 517.23 ml of the Cordyceps mushroom extract and diluted to prepare 769.22 ml of the extract of Cordyceps mushroom extract having an alcohol concentration of 20 vol%.

230.78 ml of the above fermented broth was added to 769.22 ml of the prepared cordyceps extract dilution, and the mixture was fermented at 20 ° C for 6 months to prepare 1 l of the present invention of the present invention having an alcohol concentration of 15 vol%.

EXPERIMENTAL EXAMPLE 1 Experiment for Preparation of Fermentation Solution of Audi

1) Identification of the characteristics of the fermented broth by fermentation temperature and period

Sugar addition ratio
(weight%) Fermentation temperature
(° C) Fermentation period
(Work) Sugar content
(Brix) pH Total
(%) Brightness and color brightness
(L) Red (a) Yellow (b) 30 25 30 31.2 3.46 2.15 61.03 25.85 17.14 50 20 15 42.1 4.5 0.04 19.3 48.6 33.3 50 20 20 40.1 3.9 0.10 22.2 52.9 38.3 50 20 25 40.2 3.8 0.11 23.0 53.4 39.7

As shown in Table 1, 30% by weight of sugar was added to 30% by weight of the sugar, and the fermented milk was fermented at 25 ° C for 30 days. The sugar content of the fermented broth was about 31 Brix, 3.5, total acid content was 2.2%, and acid content was high and sour taste was strong.

Next, the sugar content was 50 wt% based on the weight of the sesame, and the fermentation was carried out at 15 to 25 ° C. for 15, 20, and 25 days at room temperature. As a result, the sugar content was found to be 40 to 42 Brix. ~ 3.8, and the ratio of total amount of acid was 0.04 ~ 0.11%.

2) Identification of quality characteristics of Audi fermentation broth by different kinds of Oudy varieties

The fermented broth was fermented for 15 days with 50% by weight of sucrose, and the characteristics of the fermented broth were investigated. The fermented broth of White Odyssey, I found that both Chungilpong Audi and Hyangwon 2nd Audi are sweet and delicious.

However, the visually white fermented liquid lacks the visual characteristics of audi as a characteristic feature, and the fermented liquid of sulphurous red sulphurodon audi is slightly cloudy, dark red, and lacks visual characteristics. However, the fermented liquid of Chungilpong Audi and Hyangsang No. 2 showed a reddish color, so it was visually superior.

This study was conducted to investigate the sugar content, pH, total acidity, brightness, and color of fermented milk of Chungilpong Odi and Hyangwang No. 2, which are good to taste and taste.

The results are shown in Table 2 below.

Odie variety Sugar content
(Brix) pH Total
(%) Brightness and color Brightness (L) Red (a) Yellow (b) Cheil Il Mool 42.1 4.5 0.04 19.3 48.6 33.3 Overdose 2 44.9 4.5 0.03 10.0 40.7 17.3

As shown in the above Table 2, the sugar content in the fermentation broth of the second stage odd lot was 44.9 Brix, which was slightly higher than that of the fermentation broth (42.1 Brix) of the second fermentation broth, and the pH and total acid contents were similar.

The lightness and color intensity of Chungilpong Odi were higher than those of Hypoglycemicum No. 2, and the color of Chungilpongodi was higher than that of Hypodia 2.

3) Quality characteristics of the fermented broth of sugar used in the fermentation

Sugar Type Sugar content
(Brix) pH Total
(%) Brightness and color Brightness (L) Red (a) Yellow (b) White sugar 43.3 4.2 0.05 20.0 48.5 34.5 Yellow sugar 42.1 4.5 0.04 19.3 48.6 33.3 Brown sugar 44.0 4.5 0.05 23.6 51.5 40.7

As shown in Table 3, the sugar, the pH, the total acid content ratio, the brightness and the chromaticity were similar to each other regardless of the type of sugar.

4) Quality characteristics of the ODI fermentation broth by the ratio of sugar to sugar ratio

Contrast of audi
Sugar addition ratio
(weight%) Sugar content
(Brix) pH Total
(%) Brightness and color Brightness (L) Red (a) Yellow (b) 30 43.7 4.2 0.06 24.3 52.7 41.9 50 42.1 4.5 0.04 19.3 48.6 33.3 70 42.8 4.2 0.06 27.4 53.6 47.3

As shown in Table 4 above, the quality characteristics of the fermented milk produced by adding 30% by weight, 50% by weight and 70% by weight of the yellow sugar to the weight of the sesame by the sugar content were analyzed. As a result, But not in proportion to the increase.

From the results of the above experiment, it is considered that it is preferable to add 30% or more by weight of sugar to the weight of the sesame to ferment for 15 to 25 days at 15 to 25 ° C.

EXPERIMENTAL EXAMPLE 2 Experiment for Preparation of Alcohol Diluent of Snow Flower

In order to prepare the Cordyceps sinensis extract, it is necessary to prepare the Cordyceps sinensis extract together with the above-mentioned fermentation broth. In order to increase the utilization efficiency of the Cordyceps sinensis extract contained in the Cordyceps sinensis, it is necessary to increase the extraction yield while minimizing the destruction of the ingredient. It is preferred that the extract is dipped in a certain concentration of alcohol and extracted at room temperature for 30 days to produce the Cordyceps sinensis extract Test.

At that time, when the snow flower Cordyceps sinensis was soaked in 15vol% and 20vol% alcohol and the extract was extracted at 25 ℃ for 30 days, there was a problem that the extract solution was not able to be used for the production of the odoriferous Cordyceps Respectively.

Thus, 30% ethanol was used for extraction of the snowy caterpillar fungus for 30 days, as shown in Table 5 below.

1) Extraction Yield of Snowflake Cordyceps sinensis during 30 days of 30vol%

Extraction temperature
Weight of ginseng Cordyceps sinensis before extraction (g) Extraction yield
(%) Before extraction After extraction 10 ℃ 200 93.75 53.1 20 ℃ 200 85.85 57.1

As shown in the above Table 5, when extracting with 1-2% alcohol for 30 days at 10 ° C and 20 ° C for 30 days, . &Lt; / RTI &gt;

&Lt; Experimental Example 3 >

1) The characteristics of the Odiane Cordyceps specimens prepared with the fermented broth of acetic acid

Raw material
Alcohol Insect
Hakodate
The alcohol concentration of the extract
(vol%) Audi
Addition rate of fermentation liquid
(weight%) Insect
Hacho Contents
(g / l) Sugar content
(Brix) Alcohol
content
(vol%) pH Total
(%) Whirling
(ppm) Brightness and color brightness
(L) Red
(a) yellow
(b) spirits 10 20 2 5.7 11.1 3.83 0.36 461 90.28 3.63 4.26 spirits 10 30 2 6.9 11.3 3.82 0.60 983 87.42 5.73 6.33 spirits 10 40 2 8.2 11.6 3.68 0.83 1222 84.08 8.44 8.03 spirits 15 20 2 9.7 12.5 3.54 0.72 903 88.86 5.30 5.38 spirits 15 30 2 11.9 12.3 3.76 0.75 1082 84.53 8.12 8.57 spirits 15 40 2 13.2 11.9 3.85 0.84 1371 82.95 9.08 9.88 Soju 10 20 2 6.1 10.8 3.73 0.55 769 90.05 3.11 4.67 Soju 10 30 2 6.6 11.8 3.89 0.47 786 81.38 9.66 8.56 Soju 10 40 2 7.8 11.8 3.69 0.76 1198 79.52 11.37 9.82 Soju 15 20 2 9.9 13.0 3.52 0.72 682 87.28 6.24 6.66 Soju 15 30 2 12.8 12.0 3.67 0.87 1464 85.18 7.00 8.51 Soju 15 40 2 13.1 12.2 3.69 0.91 1429 85.09 7.36 8.76

As shown in Table 6 above, purified water was added to the alcohol extract of 30 vol% of snowmoth caterpillar fungus prepared by using primary alcohol and shochu, adjusted to a concentration of 10-15% alcohol, and the sugar content of 31 Brix, pH 3.5, total acidity 2.2 The fermented broth for the fermentation for 6 months at room temperature of 20 ~ 25 ℃ resulted in less flavor and aroma of the caterpillar fungus, and the fermentation of acetic acid resulted in acidity And the sugar content increased with the addition ratio of the fermentation broth.

However, even when the same amount of the fermentation broth was added, the sugar content of the extract of Cordyceps Extract diluted with alcohol was relatively low compared to that of the ethanol extract of Cordyceps Extract dilution.

After the fermentation, the concentration of alcohol was 11 ~ 12vol% in both 10vol% and 15vol% of the extract of Cordyceps. As a result, it was concluded that the fermentation of fermented soy sauce was more effective for fermentation.

Total acid and volatile acid were increased with the increase of the addition ratio of ODI fermentation broth for the preparation of ODI. The results showed that the content of acetic acid in the crude ODI - It was judged to be caused by what happened.

In order to solve the above problem, the content of the sugar in the fermentation liquid of the Audi is increased and the fermentation of the fermentation liquid at 15 ~ 25 ° C for 15 ~ And the degree of preference.

2) Quality Characteristics and Prevalence of Oddi Cordyceps Species according to the Different Species of Oddi

Among the many varieties of oodi, white oodi with white color and black oodmy syrup with sour red flavor have a good taste but the visual characteristics are somewhat lowered, and the taste of black Oddi Chungilpuldong, which is one of the varieties to be produced, and Audi, Hyosang 2, were tested.

The test was conducted by adding purified water to a 30 vol.% Ethanol extract of snow corn caterpillar fungus and reducing the concentration to 20 vol% alcohol to prepare a dilute solution of snow corn caterpillar fungus. Then, 50 wt.% Of sulfur sugar After the fermentation for 15 days at 15 ~ 25 ℃, the fermentation broth for 30 days was prepared and fermented for 7 months. The results are shown in Table 7 below.

Audi
kind
Characteristic analysis result Likelihood evaluation result Sugar content
(brix)
Alcohol
content
(vol%)
pH
Total
(%)
Whirling
(ppm) Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) Cheil Il Mool
Audi 17.1 14.0 3.9 0.43 834 28.0 52.9 48.2 23 74 4 - Overdose 2
Audi 17.5 15.4 3.9 0.16 265 6.5 35.4 11.1 24 38 33 5

As shown in Table 7, the sugar content of the alcoholic beverages was similar to 17Brix, alcohol content was 14 ~ 15%, and pH was 3.9%.

On the other hand, in case of total acid and volatile acid content, total acid and total volatile acid were 0.43% and 834ppm, respectively, while total acid and total volatile acid were 0.16% and 265ppm, respectively, It was confirmed that the alcohol contained in the poultry was more clear and darker. The preference score of the alcoholic beverage was higher than that of the alcoholic beverage.

Next, we investigated the quality characteristics and preference of the caterpillars of the caterpillars of different species of sugar used in the production of the fermented caterpillars.

3) Evaluation of quality characteristics and preference score of the species of the Odyyus sinensis

The test standard was prepared by adding purified water to 30% vol alcohol extract of snow corn caterpillar fungus and adjusting it to 20vol% alcohol concentration to make diluted solution of snow corn caterpillar. Then, 50wt% of white sugar, yellow sugar and brown sugar were added The fermented broth was prepared by adding 30 vol% of the fermented broth prepared at 15 ~ 25 ℃ for 15 days and then fermented for 7 months to evaluate the quality characteristics and preference. The results are shown in Table 8 below.

Sugar
Kinds Characteristic analysis result Likelihood evaluation result Sugar content
(brix)
Alcohol
content
(vol%) pH
Total
(%)
Whirling
(ppm)
Brightness and color Extremely
Great Great usually Inadequate brightness
(L)
Red
(a)
yellow
(b) White sugar 16.9 14.6 3.6 0.34 650 16.7 48.2 28.7 19 62 19 - Yellow sugar 17.1 14.6 5.4 0.05 16 16.6 46.1 28.6 9 62 29 - Brown sugar 17.2 14.3 3.4 0.56 1024 2.9 20.1 5.0 15 40 40 5

As shown in Table 8, the sugar content of white sugar, yellow sugar, and brown sugar was similar to the sugar content of 17Brix and alcohol content of 14 ~ 15%.

On the other hand, pH, total acid, and hydrate content of white sugar showed pH 3.6, total acid 0.34%, and volatile acid content of 650 ppm. The pH of the test group was higher than that of the control group. The pH of the test group was higher than that of the control group, but the acidity was 0.56% I could easily feel the smell.

As a result, the alcohol content of the test vessel containing white sugar was properly fermented in the case of producing the caterpillar fungus, and in the case of containing the sulfur sugar, the fermentation occurred when the alcohol content of the caterpillar fungus was 14 to 15 vol% It is recommended to lower the alcohol content slightly because it acts as a boundary line. In case of containing brown sugar, fermentation takes place quickly. Therefore, it is desirable to shorten the fermentation period slightly to prevent the progress of acetic acid fermentation.

Next, we investigated the quality characteristics and preference of the caterpillars of Cordyceps militaris according to the sugar content added to the fermented broth.

4) Evaluation of quality characteristics and preference evaluation of Audi Cordyceps,

The test standard was as follows: Purified water was added to 30% by volume alcohol extract of snowy flower Cordyceps sinensis to prepare 20% alcohol concentrate of snowy flower Cordyceps sinensis extract. Then, 30% by weight, 50% by weight and 70% by weight of sulfur sugar, And 30% by volume of the fermented broth for 15 days at 15 ~ 25 ℃ were added to the broth for fermentation for 7 months. The results are shown in Table 9 below.

Sugar
content
(weight%) Characteristic analysis result Likelihood evaluation result Sugar content
(brix) Alcohol
content
(vol%)
pH Total
(%) Whirling
(ppm)
Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) 30 17.2 14.4 3.9 0.22 326 10.6 40.6 18.3 48 33 19 - 50 17.1 13.8 5.4 0.06 13 17.5 46.6 30.2 30 40 25 5 70 17.0 15.0 5.0 0.07 7 19.2 46.0 33.1 29 37 29 5

As shown in Table 9, the sugar content of the sugar fermented by adding 30 wt%, 50 wt%, and 70 wt% of the yellow sugar was 17Brix and the alcohol content was 14 ~ 15%.

On the other hand, in the case of pH, total acid and phosphoric acid content, the test group containing 30 wt% of sulfur sugar showed pH of 3.9, total acid of 0.22% and volatile acid of 326 ppm, One test showed high pH, low total acidity and low pH, indicating a slightly lower preference.

In order to improve the taste and aroma of Cordyceps sinensis, the content of sugar added in the preparation of the edible fermentation broth is too high to cause fermentation, It will be appropriate.

Next, the quality characteristics and preference of the fermented caterpillars were investigated by fermentation period.

5) Evaluation of the quality characteristics and preference evaluation of the fermented caterpillars

The test standard was prepared by adding purified water to a 30 vol% alcohol extract of Snow Flower Cordyceps sinensis and adjusting it to 20 vol% alcohol concentration to prepare a dilute solution of Snow Flower Cordyceps, and then adding 50 wt% The fermented broths were prepared for 15 days, 20 days, and 25 days, and then fermented for 7 months.

When the fermentation broth was fermented at 15-25 ° C for 15 days to 25 days, the sugar content of the fermentation broth of the fermentation broth was 40-42 Brix. However, as the fermentation period became longer, the pH decreased from 4.5 to 3.8, The ratio of acid content increased from 0.04 to 0.11%, and this study was conducted according to the criteria in Table 1.

The results are shown in Table 10 below.

Fermentation period
(Work) Characteristic analysis result Likelihood evaluation result Sugar content
(brix)
Alcohol
content
(vol%)
pH
Total
(%)
Whirling
(ppm)
Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) 15 17.2 14.8 5.4 0.05 6 14.5 44.4 25.0 10 66 19 5 20 16.0 14.4 3.4 0.57 1040 11.2 42.0 19.4 18 23 41 18 25 15.6 14.6 3.3 0.61 1143 14.1 45.5 24.3 27 32 41 -

As shown in Table 10, when the fermented broth was fermented for 15 days with a high pH and a low total acid content ratio, the sugar content was 17.2 Brix, the alcohol content was 14.8%, the pH was 5.4, the total acid was 0.05%, and the volatile acid 6 ppm.

On the other hand, in the case of the fermented broth fermented for 20 days and 25 days, the alcohol content was slightly lower than that of the fermented broth fermented for 15 days, the pH was adjusted to 3.3 ~ 3.4, and the total acid was 0.5% , And the volatile acid was slightly higher at 1,000 ppm.

As a result, it is determined whether or not the fermentation is made according to the kinds of the seeds, the sugar, the sugar content, etc. of the seeds used for the production of the fermentation broth of the present invention, and the environmental conditions when the fermentation broth is produced at an alcohol concentration of 14-15 vol% And it was found that the limit alcohol concentration at which the fermentation of the Cordyceps melliferae from the sea was 14 ~ 15 vol% alcohol concentration.

Next, we investigated the quality characteristics and preference degree of Rhizoctonia solani according to the raw material contents of Rhizoctonia spp.

6) Evaluation of quality characteristics and preference score of Odin koreana

The test standard was prepared by adding purified water to a 30vol% alcohol extract prepared by adding 1g, 2g, and 3g per 1 liter of the endosperm radish Cordyceps sinensis, And 50% by weight of sulfuric sugar were added to 30% by volume of the fermented broth prepared at 15 ~ 25 ℃ for 15 days. The fermented broth for the fermentation for 7 months was used to investigate the quality characteristics and preference. The results are shown in Table 11 below.

Insect
Hakodate
content
(g / l) Characteristic analysis result Likelihood evaluation result Sugar content
(brix) Alcohol
content
(vol%) pH Total
(%) Whirling
(ppm) Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) One 17.0 14.6 4.1 0.40 868 14.5 45.7 25.0 41 36 18 5 2 17.0 14.9 3.3 0.59 1076 13.5 44.3 23.3 23 45 32 - 3 17.0 14.2 3.6 0.41 727 14.9 46.2 25.8 14 63 23 -

* The content of the raw material of Cordyceps is based on the weight of raw material dried before extraction with alcohol

As shown in the above Table 11, when the liquor containing Odi and Cordyceps is not corroded, there is almost no change in the quality characteristics due to the influence of the components of the Cordyceps, and more than that It was found that it was a delicious drink.

Next, the diluted solution of Snow Flower Cordyceps sinensis extract was prepared by adding purified water to 30% ethanol extract of snow corn caterpillar fungus, and then the fermented product was added to the fermented water to investigate the quality characteristics and preference of Cordyceps sinensis.

7) Evaluation of Quality Characteristics and Preference Index of Cordyceps sinensis by Alcohol Concentration

The test standard was as follows: Purified water was added to a 30 vol% alcohol extract of Snow Flower Cordyceps sinensis to prepare a dilute solution of Snow Flower Cordyceps sinensis extract having an alcohol concentration of 15 vol%, 20 vol% and 25 vol% % And 30% by volume of the fermented broth prepared at 15 ~ 25 ℃ for 15 days, and then fermented for 7 months. The results are shown in Table 12 below.

Alcohol
density
(vol%) Characteristic analysis result Preference score (%) Sugar content
(brix) Alcohol
content
(vol%) pH Total
(%) Whirling
(ppm) Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) 15 15.6 10.8 3.0 0.70 129 16.6 47.1 28.6 - - - - 20 17.0 14.3 4.1 0.33 664 21.1 51.8 36.4 27 54 14 5 25 18.6 17.9 5.5 0.05 3 19.1 47.4 33.0 19 43 24 14

* Based on the alcohol concentration before adding the fermented liquid

As shown in Table 12, sugar content, alcohol content, pH, total acid, and phytic acid content were the most suitable and the highest degree of preference was obtained in the test group using 20vol% alcohol extract diluent.

In the test using 15vol% alcohol extract diluted solution, the total acidity was slightly high, about 0.7%, but the pH was relatively good at 3.0. The 25vol% test group showed high pH due to no fermentation, low total acid and phytic acid content, The alcohol content after 18.6% was added to the effect of alcohol, and it was found to be insufficient as a health state.

Therefore, it was found that the concentration of alcohol in the extract of Cordyceps is 15 ~ 20vol%.

Next, the quality characteristics and preference of the Odin cordyceps specimens produced by the addition of the Odie fermentation broth to the snow lily extract of Cordyceps sinensis were examined.

8) Evaluation of Quality Characteristics and Preference Evaluation of Rhizoma Cordyceps Haematodes

The test standard was as follows: Purified water was added to 30vol% ethanol extract of Snow Flower Cordyceps sinensis to prepare 20vol% ethanol extract of snow flower Cordyceps sinensis extract. Then, 50wt% After 15 days of fermentation, 30%, 50%, and 70% by volume of the fermented broth was fermented for 7 months and quality characteristics and preference were investigated. The results are shown in Table 13 below.

Audi
Fermentation liquid
Addition ratio
(weight%) Characteristic analysis result Likelihood evaluation result Sugar content
(brix) Alcohol
content
(vol%) pH Total
(%) Whirling
(ppm) Brightness and color Extremely
Great Great usually Inadequate brightness
(L) Red
(a) yellow
(b) 30 17.0 14.4 4.1 0.3 558 14.4 45.3 24.9 32 50 13 5 50 21.3 12.6 3.4 0.5 714 7.1 36.8 12.2 53 33 14 - 70 24.4 11.0 3.3 0.7 802 5.1 31.8 8.8 45 41 14 -

As shown in Table 13, the test group containing 30% by volume of the fermentation broth of ODI had a slightly higher pH but a higher total acidity and a higher total sugar content and a higher sugar content than the 70% by volume of the test group. As a result, it was found that the most preferable ODI fermentation broth was 30 ~ 70vol% of the extractive concentration of Cordyceps sinensis extract.

Accordingly, it was found that the present invention is a fermented beverage using an ory and a caterpillar fungus, which have high consumer preference by lowering the alcohol concentration but not corroding the caterpillar fungus, and obtaining the effects obtained from the caterpillar fungus and the caterpillar fungus, .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Examples and experiments may be implemented. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (14)

A first step of fermenting an audi to produce an audi fermentation liquid;
A second step of completely immersing the Chinese cabbage in alcohol and extracting it to prepare the Chinese cabbage extract;
A third step of preparing a solution of Cordyceps mugwort extract by adding water to the Cordywoo cherry extract to dilute it;
A fourth step of preparing a stock solution for preparing the Cordyceps sinensis by mixing the edible fermented liquor and the extract of Cordyceps;
And a fifth step of fermenting the stock solution for making the Cordyceps sinensis stock to produce a fermented beverage.
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the first step, the edible fermentation broth is prepared by fermenting sugars added to the sesame oil,
Process for the production of fermented beverage using Odie and Cordyceps.
3. The method of claim 2,
Wherein the sugar is added in an amount of 30 wt% to less than 50 wt%
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
Wherein the fermentation in the first step is carried out at 15 to 25 DEG C for 15 to 25 days,
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the second step, the Chinese caterpillar fungus is at least one selected from the group consisting of the Chinese cabbage orchid moth,
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the second step, the alcohol is an alcohol having a concentration of 30 to 70 vol%
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
Wherein the extraction in the second step is carried out at 10 to 20 DEG C for 20 to 40 days,
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the third step, the dilution of Cordyceps mellifera extract is performed at an alcohol concentration of 15-20 vol%
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the fourth step, the crude liquid for preparing the Cordyceps sinensis extract contains 30 to 70 vol% of the aqueous fermented liquorice extract,
Process for the production of fermented beverage using Odie and Cordyceps.
The method according to claim 1,
In the fifth step, the fermentation is performed at 20 to 25 ° C.
Process for the production of fermented beverage using Odie and Cordyceps.
A process for the preparation of a compound according to any one of claims 1 to 10,
Having an alcohol concentration of 11-15 vol%
The fermented beverage using Odie and Cordyceps.
An edible fermentation broth and a cordierite extract diluent,
Wherein the edible fermentation broth is contained in an amount of 30 to 70 vol% of the volume of the extract of the Chinese cabbage extract and has an alcohol concentration of 11 to 15 vol%
The fermented beverage using Odie and Cordyceps.
13. The method of claim 12,
Wherein the edible fermentation broth is fermented by adding sugar to an ory in an amount of 30 wt% to less than 50 wt%
The fermented beverage using Odie and Cordyceps.
13. The method of claim 12,
The extract of Cordyceps mellifera extract is prepared by extracting Cordyceps mellifera with 30 to 70 vol% of alcohol and diluting it with water to have an alcohol concentration of 15 to 20 vol%
The fermented beverage using Odie and Cordyceps.

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