KR101704004B1 - Method for production of Acer tegmentosum Maxim vinegar and Acer tegmentosum Maxim vinegar for eliminating hangover thereof - Google Patents
Method for production of Acer tegmentosum Maxim vinegar and Acer tegmentosum Maxim vinegar for eliminating hangover thereof Download PDFInfo
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- KR101704004B1 KR101704004B1 KR1020150041540A KR20150041540A KR101704004B1 KR 101704004 B1 KR101704004 B1 KR 101704004B1 KR 1020150041540 A KR1020150041540 A KR 1020150041540A KR 20150041540 A KR20150041540 A KR 20150041540A KR 101704004 B1 KR101704004 B1 KR 101704004B1
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- 239000000052 vinegar Substances 0.000 title claims abstract description 65
- 206010019133 Hangover Diseases 0.000 title abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 241000580937 Acer tegmentosum Species 0.000 title description 3
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 14
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 2
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 2
- 102000005369 Aldehyde Dehydrogenase Human genes 0.000 description 2
- 108020002663 Aldehyde Dehydrogenase Proteins 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
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- 244000141353 Prunus domestica Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- ILRCGYURZSFMEG-UHFFFAOYSA-N Salidroside Natural products OC1C(O)C(O)C(CO)OC1OCCC1=CC=C(O)C=C1 ILRCGYURZSFMEG-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000707822 Ulmus glabra Species 0.000 description 1
- 241000143957 Vanessa atalanta Species 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 231100000957 no side effect Toxicity 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- ILRCGYURZSFMEG-RQICVUQASA-N salidroside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1OCCC1=CC=C(O)C=C1 ILRCGYURZSFMEG-RQICVUQASA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
본 발명은 벌나무 발효액에 벌나무 종초를 첨가한 후, 상온에서 10~30개월 동안 숙성시켜 제조되는 벌나무 식초의 제조방법에 있어서, 상기 벌나무 발효액은,벌나무의 새순 줄기 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 숙성시켜 제조되고; 상기 벌나무 종초는, 벌나무의 새순 줄기 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 1차 숙성한 다음 상온에서 10~15개월 동안 2차 숙성시켜 제조된 것을 특징으로 하는 벌나무 식초의 제조방법에 관한 것으로, 본 발명에 의해 제조된 벌나무 식초는 매우 우수한 숙취해소능을 발휘한다.The present invention relates to a method for producing beech vinegar, which comprises adding Beckweed herbaceous herb to a Beckweed fermentation broth and then aging at room temperature for 10 to 30 months, wherein the Beckweed fermentation broth is prepared by mixing sugar beet To 40 parts by weight, and then aging at room temperature for 10 to 15 months; The above-mentioned Prunus persicae is prepared by mixing 20 to 40 parts by weight of sugar syrup with 100 parts by weight of the perennial stem of bees, then aging at room temperature for 10 to 15 months and then aging at room temperature for 10 to 15 months The present invention relates to a method for producing a rapeseed vinegar. The rapeseed vinegar produced by the present invention exhibits a very excellent hangover resolving power.
Description
본 발명은 벌나무 식초의 제조방법 및 이로부터 제조된 숙취해소용 벌나무 식초에 관한 것이다.The present invention relates to a process for producing vinegar vinegar and a vinegar vinegar for hanging vinegar produced therefrom.
회식과 접대가 잦고, 여러 가지 요인에 의한 스트레스가 많은 현대인들에게 음주는 필수적인 것으로 자리 잡고 있으며, 그로 인하여 음주기회가 상당히 증가하고 있다.Drinking is becoming a necessity for modern people who frequent drinks and entertainments and are stressed by various factors, thereby drastically increasing opportunities for drinking.
한국 보건 사회 연구원 조사에 따르면 우리나라 20세 이상 성인의 경우 음주 빈도가 한 달에 약 8일이며, 남성의 경우 11일, 여성의 경우 약 4일 정도로 나타났고, 이때 만취 횟수는 주 1회 이상이 4.7% 정도, 1개월에 1 내지 3회가 약 13.2%로 나타났는데, 국민 건강의 측면에서 상당히 우려할 만한 수준이다.According to a survey by the Korea Institute of Health and Social Affairs, the frequency of drinking in Korea over 20 years old was about 8 days per month, 11 days for men and about 4 days for women. 4.7%, about 1 ~ 3 times a month, about 13.2%, which is very worrisome in terms of public health.
이와 같이 현대인들은 소화할 수 없을 정도의 알코올을 과량 섭취하는데, 이로 인한 부작용인 갈증, 전신권태, 피로감, 기억상실, 복부팽만감, 구토, 설사 등의 숙취 현상으로 고생하는 경우가 많으며, 알코올 중독에 걸릴 위험성도 증가하고 있는 실정이다.In this way, modern people eat excessive amounts of alcohol that can not be digested, and they often suffer from side effects such as thirst, general boredom, fatigue, memory loss, abdominal bloating, vomiting and diarrhea. The risk of taking is also increasing.
숙취는 술을 많이 마신 후 나타나는 두통이나 속쓰림 등의 현상을 말하며, 이는, 알코올의 체내 대사과정 중 분해되는 아세트알데하이드가 인체에 유해하게 작용함으로써 나타난다. 알코올은 간에서 알코올 탈수소효소(alcohol dehydrogenase; ADH)에 의해 아세트알데하이드로 산화되고, 다시 알데하이드 탈수소효소(aldehyde dehydrogenase; ALDH)에 의해 아세트산과 수소로 분해된 뒤 소변을 통해 배설된다.Hangover refers to a phenomenon of headache or heartburn after drinking a lot of alcohol, which is caused by the fact that acetaldehyde, which decomposes in the body's metabolism of alcohol, is harmful to the human body. Alcohol is oxidized to acetaldehyde by alcohol dehydrogenase (ADH) in the liver and then decomposed into acetic acid and hydrogen by aldehyde dehydrogenase (ALDH) and excreted through the urine.
한편, 벌나무(Acer tegmentosum Maxim.)는 단풍나무과에 속하는 식물로서 산청목 또는 산겨릅나무로도 불리우며, 잎은 넓고 어린 줄기는 연한 녹색이고 줄기가 매우 연하여 잘 부러지며 껍질이 두껍고 재질은 희고 가볍다. 벌나무는 독성이 없으므로 어떤 체질에도 부작용이 거의 없는 약재이며, 맛이 담백하여 청혈제(淸血劑)와 이수제(利水劑)로도 쓰인다. 보통 벌나무의 잎, 가지, 줄기, 뿌리 등을 푹 달여 얻은 물을 약으로 쓴다. 벌나무는 한국의 민간에서는 그 잎과 목부를 백혈병, 당뇨병, 신장염이나 부종을 치료하는 데 사용하고 있다. 이 밖에도 제독작용, 청혈작용, 지방분해작용, 이뇨작용, 신경안정작용, 지사제 작용 등이 알려져 있다. 또한, 벌나무의 줄기에서 분리된 살리드로시드(salidroside)는 항산화, 항노화, 미백효과, 수면-진정효과, 혈당강하 효과, 아밀로이드-β에 의한 산화적 스트레스에 대한 신경세포 보호작용, 지질과산화 억제, 골수세포 주기에 미치는 영향, 탄수화물 대사에 미치는 영향 등의 연구결과가 보고되어 있다. On the other hand, Acer tegmentosum Maxim. Is a plant belonging to the maple family. It is also called socioeconomic or mountain elm. Leaves are broad, young stems are pale green, stems are very soft and broken, shell is thick, materials are white and light. Bee is not toxic, so it has no side effects with any constitution. It is also used as a purple blood drug and a water medicine. It usually uses the water obtained from the leaves of leaves, branches, stems, and roots of the Japanese beech. Bee is used in the private sector in Korea to treat its leaves and necks for leukemia, diabetes, nephritis and edema. In addition, there are known admiral effect, amniotic function, lipolytic action, diuretic action, neurostabilizing action, and gestational action. In addition, the salidroside isolated from the stem of beech can be used for antioxidant, anti-aging, whitening effect, sleep-soothing effect, hypoglycemic effect, neuronal cell protection against oxidative stress by amyloid- , The effect on bone marrow cell cycle, and the effect on carbohydrate metabolism have been reported.
다만, 아직까지 벌나무의 새순 줄기 및 잎을 이용한 벌나무 식초는 전혀 개시된바 없는 실정이다.
However, vinegar vinegar has not yet been disclosed.
본 발명은 벌나무 식초의 제조방법을 제공하는 것을 목적으로 한다. 또한, 이로부터 제조된 숙취해소용 벌나무 식초를 제공하는 것을 목적으로 한다.
It is an object of the present invention to provide a process for producing vinegar vinegar. It is another object of the present invention to provide a vinegar vinegar for hangover, which is produced therefrom.
상기 목적을 달성하기 위하여, 본 발명은 벌나무 발효액에 벌나무 종초를 첨가한 후, 상온에서 10~30개월 동안 숙성시켜 제조되는 벌나무 식초의 제조방법에 있어서, 상기 벌나무 발효액은, 벌나무의 새순 줄기 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 숙성시켜 제조되고; 상기 벌나무 종초는, 벌나무의 새순 줄기 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 1차 숙성한 다음 상온에서 10~15개월 동안 2차 숙성시켜 제조된 것을 특징으로 하는 벌나무 식초의 제조방법을 제공한다.In order to attain the above object, the present invention provides a method for producing beech vinegar, which comprises adding Beckweed herbaceous herb to a beech root fermentation broth and then aging at room temperature for 10 to 30 months, wherein the beech root fermentation broth has a weight of 100 weight , 20 to 40 parts by weight of a sugar syrup, and aging at room temperature for 10 to 15 months; The above-mentioned Prunus persicae is prepared by mixing 20 to 40 parts by weight of sugar syrup with 100 parts by weight of the perennial stem of bees, then aging at room temperature for 10 to 15 months and then aging at room temperature for 10 to 15 months And a method for producing the vinegar vinegar.
본 발명은 벌나무를 이용하여 1차로 알코올 발효를 수행한 후, 2차로 초산발효를 유도하여 식초를 제조하는 것을 특징으로 하는데, 알코올 발효를 통해 벌나무로부터 숙취해소에 유용한 효능을 갖는 물질을 1차로 추출하고, 초산 발효를 통해 2차적으로 숙취해소에 유용한 효능을 갖는 물질을 더 추출할 수 있는 것이다. The present invention is characterized by firstly performing alcohol fermentation using beech wood, followed by secondary acetic acid fermentation to produce vinegar, and firstly extracting a substance having an efficacy for releasing hangover from beech through alcohol fermentation And can further extract a substance having an effect useful for second hangover removal through acetic acid fermentation.
한편, 본 발명에서 사용하는 벌나무의 새순 줄기는 위가 잘린 줄기에서 새롭게 자라 나온 줄기를 사용하는 것이 좋다. 일 예로, 위가 잘린 2~3 m 높이의 벌나무로부터 새 줄기가 나와서 그 길이가 2 m 정도 신장했을 때, 새로 나와 자란 2 m 정도를 잘라 사용한다. 2 m 정도까지 자라는데는 보통 1달 정도 걸린다.On the other hand, it is preferable to use a stem newly emerged from a stalk whose stomach is truncated. For example, when a new stem emerges from a 2 ~ 3 m high perched pinewheel and its length is increased by 2 m, it is used to cut about 2 m of newly grown. Growing up to 2 m usually takes about a month.
또한, 상기 벌나무 발효액 및 벌나무 종초는 벌나무의 새순 줄기와 잎을 모두 이용하여 제조될 수 있는데, 상기 벌나무 발효액은, 바람직하게 벌나무의 새순 줄기 및 잎의 혼합물 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 숙성시켜 제조될 수 있다. 또한, 상기 벌나무 종초는, 바람직하게 벌나무의 새순 줄기 및 잎의 혼합물 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 상온에서 10~15개월 동안 1차 숙성한 다음 상온에서 10~15개월 동안 2차 숙성시켜 제조될 수 있다. 이때, 상기 벌나무 발효액 및 벌나무 종초에 있어서, 상기 벌나무의 새순 줄기 및 잎의 혼합물은, 바람직하게 새순 줄기 30~50중량% 및 잎 50~70중량%로 조성되는 것이 좋다. 상기와 같이 조성된 벌나무를 이용하여 벌나무 식초를 제조할 경우, 더욱 탁월한 숙취해소능을 가지는 식초를 제조할 수 있다. The bee root fermentation broth and bean curd may be produced by using all the buds and leaves of the beech. The bees fermentation broth preferably comprises 20 to 40 parts by weight of sugar syrup, By weight, and then aging at room temperature for 10 to 15 months. In addition, preferably 20 to 40 parts by weight of sugar syrup is mixed with 100 parts by weight of a mixture of a stem and a leaf of Prunus persica, and then aged at room temperature for 10 to 15 months, Can be prepared by secondary aging for 15 months. At this time, in the beech fermentation broth and bean curd herbaceous plant, it is preferable that the mixture of the stem and leaves of Prunus persica is preferably composed of 30 to 50% by weight of the larva and 50 to 70% by weight of the leaf. When the honeycomb vinegars are prepared using the thus-prepared honeycomb, the vinegar having a more excellent hangover resolution ability can be produced.
본 발명에 있어서, 상기 벌나무 발효액 또는 벌나무 종초는, 벌나무의 새순 줄기 또는 새순 줄기 및 잎의 혼합물 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합하여 제조하는데, 설탕 시럽 함량이 20중량부보다 낮을 경우, 알코올 생성이 더디고, 잡균에 의한 오염이 발생할 수 있다. 또한, 40중량부보다 높을 경우, 알코올 발효 균주의 생육에 영향을 주어 알코올 발효가 원활히 수행되지 못하는 문제가 발생할 수 있다. 이때, 상기 설탕 시럽의 농도는 40~60%(w/w)인 것이 좋다.In the present invention, the fermented bee juice or beech pulp is prepared by mixing 20 to 40 parts by weight of sugar syrup with respect to 100 parts by weight of a mixture of a perennial stem or a perennial stem and a leaf of a perilla plant, wherein the sugar syrup content is more than 20 parts by weight When it is low, alcohol production is slow and contamination by germs may occur. If it is higher than 40 parts by weight, alcohol fermentation may not be performed smoothly due to the influence of the fermentation of the alcohol fermentation strain. At this time, the sugar syrup concentration is preferably 40 to 60% (w / w).
한편, 본 발명에 있어서, 상기 벌나무 발효액은, 바람직하게 알코올 농도가 2~3%가 되도록 상온에서 10~15개월 동안 숙성시켜 제조되는 것이 좋다. 또한, 상기 벌나무 종초의 1차 숙성은, 바람직하게 알코올 농도가 2~3%가 되도록 상온에서 10~15개월 동안 수행되는 것이 좋다.On the other hand, in the present invention, the bee fermentation broth is preferably prepared by aging at room temperature for 10 to 15 months so that the alcohol concentration is 2 to 3%. The primary aging of the Prunus species is preferably carried out at room temperature for 10 to 15 months so that the alcohol concentration is 2 to 3%.
통상적으로 알코올 농도 2~3% 정도에서는 잡균의 오염이 많으나, 본 발명의 벌나무 발효액 및 벌나무 종초는 벌나무로부터 미생물 생육을 저해할 수 있는 활성성분들이 많이 용출되어 나오기 때문에 알코올 농도가 2~3% 정도만 되어도 잡균의 오염이 크게 발생하지 않는다. 하지만, 2% 미만이 되면 잡균의 오염이 크게 발생할 수 있어 바람직하지 못하다. Generally, contamination of germs is generally observed at an alcohol concentration of about 2 to 3%. However, since the active ingredients that can inhibit the growth of microorganisms from the beech can be eluted from the beech fermentation broth and bean curd lees of the present invention, the alcohol concentration is about 2 to 3% The contamination of germs does not occur largely. However, if it is less than 2%, pollution of germs can be largely generated, which is not preferable.
또한, 통상적으로 알코올로부터 초산이 생성되기 위해서는 알코올 함량이 7~10% 정도인 것이 좋으나, 본 발명에서는 이와 같은 알코올 함량에서 초산 발효를 시도할 경우 초산 발효가 원활히 수행되지 못하고, 생성된 식초의 숙취해소능도 우수하지 못하였다. 즉, 본 발명에서와 같이 알코올 함량 2~3%의 발효액을 사용할 경우, 잡균의 오염 없이 숙취해소능이 우수한 식초를 제조할 수 있는 것이다.Generally, in order to produce acetic acid from alcohol, it is preferable that the alcohol content is about 7 to 10%. However, in the present invention, when acetic acid fermentation is attempted at such alcohol content, acetic acid fermentation can not be performed smoothly, And the ability to solve the problem was not excellent. That is, when a fermentation broth having an alcohol content of 2 to 3% is used as in the present invention, it is possible to produce vinegar having excellent hangover resolution without contamination of germs.
상기 본 발명의 벌나무 식초는 바람직하게 벌나무 발효액 100중량부에 대하여, 벌나무 종초 0.5~3중량부를 첨가한 후, 상온에서 10~15개월 동안 숙성시켜 제조되는 것이 좋다.
Preferably, the vinegar vinegar of the present invention is prepared by adding 0.5 to 3 parts by weight of Prunus persicae to 100 parts by weight of a fermentation broth, followed by aging at room temperature for 10 to 15 months.
본 발명에 의해 제조된 벌나무 식초는 매우 우수한 숙취해소능을 발휘한다.
The vinegar vinegar produced by the present invention exhibits a very excellent hangover resolution ability.
이하, 본 발명의 구성을 하기 실시예를 통해 구체적으로 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the structure of the present invention will be described in detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[제조예 1: 벌나무 새순 줄기를 이용한 벌나무 발효액의 제조][Preparation Example 1: Preparation of Bee Fermentation Liquor Using Beetroot Stalks]
물 3 kg에 설탕 3 kg을 녹여 50%(w/w)의 설탕 시럽을 제조하였다. 여기에 벌나무 새순 줄기 10 kg을 첨가한 후, 알코올 농도가 3%가 되도록 상온에서 13개월 동안 숙성시켜 벌나무 발효액을 제조하였다.
3 kg of sugar was dissolved in 3 kg of water to prepare a 50% (w / w) sugar syrup. Ten kilograms of the bee stalks were added thereto and then aged at room temperature for 13 months so as to have an alcohol concentration of 3% to prepare a beeswax fermentation broth.
[제조예 2: 벌나무 새순 줄기를 이용한 벌나무 종초의 제조][Preparation Example 2: Preparation of beech seeds using a beech stalks]
물 3 kg에 설탕 3 kg을 녹여 50%(w/w)의 설탕 시럽을 제조하였다. 여기에 벌나무 새순 줄기 10 kg을 첨가한 후, 알코올 농도가 3% 되도록 상온에서 13개월 동안 숙성시킨 다음, 상온에서 13개월 동안 더욱 숙성시켜 벌나무 종초를 제조하였다.
3 kg of sugar was dissolved in 3 kg of water to prepare a 50% (w / w) sugar syrup. Ten kilograms of the bee stalks were added thereto, and then aged at room temperature for 13 months at an alcohol concentration of 3%.
[제조예 3: 벌나무 새순 줄기 및 잎을 이용한 벌나무 발효액의 제조][Preparation Example 3: Preparation of fermented beech jar using beech stem and leaves]
물 3 kg에 설탕 3 kg을 녹여 50%(w/w)의 설탕 시럽을 제조하였다. 여기에 벌나무 (벌나무 새순 줄기 40중량%, 벌나무 잎 60중량%) 10 kg을 혼합한 후, 알코올 농도가 3%가 되도록 상온에서 13개월 동안 숙성시켜 벌나무 발효액을 제조하였다.
3 kg of sugar was dissolved in 3 kg of water to prepare a 50% (w / w) sugar syrup. Ten kilograms of Prunus persica (40% by weight of Prunus persicae and 60% by weight of Prunus persicae) were mixed and aged at room temperature for 13 months so as to have an alcohol concentration of 3%.
[제조예 4: 벌나무 새순 줄기 및 잎을 이용한 벌나무 종초의 제조][Preparation Example 4: Preparation of beech seeds using beech stem and leaves]
물 3 kg에 설탕 3 kg을 녹여 50%(w/w)의 설탕 시럽을 제조하였다. 여기에 벌나무 (벌나무 새순 줄기 40중량%, 벌나무 잎 60중량%) 10 kg을 혼합한 후, 알코올 농도가 3% 되도록 상온에서 13개월 동안 숙성시킨 다음, 상온에서 13개월 동안 더욱 숙성시켜 벌나무 종초를 제조하였다.
3 kg of sugar was dissolved in 3 kg of water to prepare a 50% (w / w) sugar syrup. Ten kilograms of honeycomb (40% by weight of bee stalks and 60% by weight of bee stalks) were mixed and aged at room temperature for 13 months at an alcohol concentration of 3%, and further aged for 13 months at room temperature. .
[실시예 1: 벌나무의 새순 줄기를 이용한 벌나무 식초의 제조][Example 1: Preparation of vinegar vetch using an elongate stem of beech wood]
상기 제조예 1에서 제조된 벌나무 발효액 10 kg에 상기 제조예 2에서 제조된 벌나무 종초 0.1 kg을 첨가한 후, 상온에서 15개월 동안 숙성시켜 벌나무 식초를 제조하였다.
To 10 kg of the fermented beet prepared in Preparation Example 1, 0.1 kg of the beech latex prepared in Preparation Example 2 was added and aged at room temperature for 15 months to prepare beech vinegar.
[실시예 2: 벌나무의 새순 줄기 및 잎을 이용한 벌나무 식초의 제조][Example 2: Preparation of vinegar vetch using Leek stem and leaves of beechwood]
상기 제조예 3에서 제조된 벌나무 발효액 10 kg에 상기 제조예 4에서 제조된 벌나무 종초 0.1 kg을 첨가한 후, 상온에서 15개월 동안 숙성시켜 벌나무 식초를 제조하였다.
To 10 kg of the beech fermented liquid prepared in Preparation Example 3, 0.1 kg of the beech latex prepared in Preparation Example 4 was added, and then aged at room temperature for 15 months to prepare vinegar vinegar.
[비교실시예 1: 벌나무의 일반 줄기를 이용한 벌나무 식초의 제조][Comparative Example 1: Preparation of vinegar vetch using general stem of beech wood]
벌나무 일반 줄기를 이용한 것을 제외하고는 상기 제조예 1 및 2, 실시예 1과 동일한 방법으로 벌나무 식초를 제조하였다.
Bean vinegar was prepared in the same manner as in Preparation Examples 1 and 2 and Example 1, except that bean common stems were used.
[비교실시예 2: 벌나무의 잎을 이용한 벌나무 식초의 제조][Comparative Example 2: Preparation of vinegar vetch using leaves of beech wood]
벌나무 잎만을 이용한 것을 제외하고는 상기 제조예 1 및 2, 실시예 1과 동일한 방법으로 벌나무 식초를 제조하였다.
Bee vinegar was prepared in the same manner as in Preparation Examples 1 and 2 and Example 1 except that only Prunes leaves were used.
[비교실시예 3: 벌나무 식초의 제조 - 알코올 농도 1%] [Comparative Example 3: Preparation of vinegar vinegar - alcohol concentration 1%]
물 3 kg에 설탕 1 kg을 녹여 25%(w/w)의 설탕 시럽을 제조하였다. 여기에 벌나무 새순 줄기 10 kg을 첨가한 후, 알코올 농도가 1%가 될 때까지 숙성시켜 알코올 농도 1%의 벌나무 발효액을 제조하였다. 또한, 물 3 kg에 설탕 1 kg을 녹여 제조한 설탕 시럽에 벌나무 새순 줄기 10 kg을 혼합한 후, 알코올 농도가 1%가 될 때까지 숙성시켜 알코올 농도 1%가 되도록 숙성한 후, 더욱 숙성하여 벌나무 종초를 제조하였다. 그 후, 상기 알코올 농도 1%의 벌나무 발효액 10 kg에 상기 벌나무 종초 0.1 kg을 첨가한 후, 상온에서 15개월 동안 숙성시켜 벌나무 식초를 제조하였다.
1 kg of sugar was dissolved in 3 kg of water to prepare 25% (w / w) sugar syrup. Ten kilograms of the bee stalks were added thereto and then aged until the alcohol concentration reached 1% to prepare a beech fermentation broth having an alcohol concentration of 1%. The sugar syrup prepared by dissolving 1 kg of sugar in 3 kg of water was mixed with 10 kg of bee pods. The mixture was aged until the alcohol concentration reached 1%, the alcohol concentration was 1%, and further aged Beet pulp. Thereafter, 0.1 kg of Prunus persicae was added to 10 kg of the beech fermentation broth having an alcohol concentration of 1%, and then aged at room temperature for 15 months to prepare vinegar vinegar.
[비교실시예 4: 벌나무 식초의 제조 - 알코올 농도 10%][Comparative Example 4: Preparation of vinegar vinegar - alcohol concentration 10%]
물 3 kg에 설탕 6 kg을 녹여 설탕 시럽을 제조하였다. 여기에 벌나무 새순 줄기 10 kg을 첨가한 후, 숙성시켜 알코올 농도 10%의 벌나무 발효액을 제조하려고 하였으나 발효가 진행되지 않아 벌나무 발효액을 제조할 수 없었다. 따라서, 알코올 농도 10%의 벌나무 발효액을 이용한 벌나무 식초는 제조할 수 없었다.
A sugar syrup was prepared by dissolving 6 kg of sugar in 3 kg of water. After adding 10 kg of bee stalks, it was aged to prepare a beech fermentation broth having an alcohol concentration of 10%. However, the fermentation did not progress so that the beech fermentation broth could not be produced. Therefore, it was not possible to produce vinegar vinegar using a beech fermentation broth having an alcohol concentration of 10%.
[실험예 1: 숙취해소능 평가][Experimental Example 1: Evaluation of hangover ability]
본 실험예에서는 상기 실시예 1, 2 및 비교실시예 1 내지 3에서 제조한 벌나무 식초의 숙취해소효과를 측정하기 위하여, 건강한 성인남자 60명(25~50세, 음주경력 5~25년)을 피험자로 선정하여 임상실험을 하였다.In the present experimental example, 60 healthy male adults (25 to 50 years old, 5 to 25 years of experience in drinking) were divided into two groups to evaluate the hangover resolution effect of the vinegar vinegar prepared in Examples 1 and 2 and Comparative Examples 1 to 3 The subjects were selected for clinical experiment.
실험 전ㆍ후에는 24시간 동안 음주를 금지하고, 실험 당일은 공복으로 실험에 참여하게 하였다.Drinking was prohibited for 24 hours before and after the experiment, and on the day of the experiment, the experiment was performed with fasting.
상기 60명 중 10명은 대조군으로 각각 75 ㎖의 증류수를 투여하고, 증류수 투여 30분 후에 '0.5g/체중 1kg'의 알코올 (알코올 도수, 40% v/v)이 되도록 조제하여 10분 이내에 전량을 마시도록 하였다.10 of the 60 patients were treated with 75 ml of distilled water and 30 minutes after the administration of distilled water, the animals were adjusted to have a concentration of 0.5 g / kg body weight of alcohol (alcoholic strength, 40% v / v) To drink.
한편, 50명 중 10명은 실시예 1이 희석된 벌나무 식초 물을, 다른 10명은 실시예 2가 희석된 벌나무 식초 물을, 나머지 30명은 비교실시예 1 내지 3이 희석된 벌나무 식초 물을 각각 75 ㎖씩 마시게 한 후, 30분 동안 가만히 있게 하였다. 이 후, '0.5g/체중 1kg'의 알코올 (알코올 도수, 40% v/v)이 되도록 조제하여 10분 이내에 전량을 마시도록 하였다.On the other hand, 10 of 50 persons were treated with diluted vinegar vials of Example 1, 10 others were diluted vinegar vials of Example 2, and the remaining 30 persons were treated with 75 vials of diluted vinegar of Comparative Examples 1 to 3 Ml, and allowed to stand still for 30 minutes. Thereafter, it was prepared so as to have an alcohol content of 0.5 g / 1 kg of body weight (alcoholic strength, 40% v / v), and the whole amount was drunk within 10 minutes.
이 후, 숙취의 대표증상으로 나타나는 두통, 구토 및 구갈 정도와 안색 여부를 평가하고, 그 결과를 하기 표 1에 나타내었다. 이때, 두통, 구토 및 구갈 정도와 안색 여부는 모두 '5: 전혀 없음, 4: 없음, 3: 보통, 2: 약간 있음, 1: 매우 심함'으로 하여 수행하였으며, 결과는 그 평균값으로 기재하였다.Headache, nausea, vomiting, and palpitation, which are representative symptoms of hangover, were evaluated. The results are shown in Table 1 below. At this time, the headache, vomiting, and degree of visual complexion were both "5: no, 4: none, 3: normal, 2: slightly, 1: very severe".
평가결과, 실시예 2의 벌나무 식초 (벌나무 새순 줄기 40중량%, 벌나무 잎 60중량%)가 가장 우수한 평가를 받았으며, 두번째로 실시예 1의 벌나무 식초 (벌나무의 새순 줄기 100중량%)가 우수한 평가를 받았음을 확인할 수 있었다. 즉, 실시예 1 및 2의 벌나무 식초는 비교실시예 1 내지 비교실시예 3의 벌나무 식초보다 두통, 구토, 구갈 및 안색 항목에서 매우 우수한 결과를 나타냄을 확인할 수 있었다. 상기와 같은 결과로부터, 본 발명의 벌나무 식초의 제조방법에 따라 제조된 벌나무 식초는 벌나무의 숙취해소에 유용한 성분들이 다량 추출되어 숙취해소능이 매우 우수함을 확인할 수 있었다.As a result of the evaluation, the best evaluation was obtained for the vinegar vinegar of Example 2 (40% by weight of bee stalks and 60% by weight of the bee stalks), and secondly, the vinegar vinegar (100% . In other words, it was confirmed that the vinegar vetch of Examples 1 and 2 exhibited excellent results in headache, vomiting, dryness, and complexion items than the vinegar vinegar of Comparative Examples 1 to 3. From the above results, it was confirmed that the vinegar vinegar prepared according to the method of the present invention for producing the vinegar vinegar had a good hangover ability by extracting a large amount of components useful for the hangover resolution.
Claims (8)
상기 벌나무 발효액은,
벌나무의 새순 줄기 및 잎의 혼합물 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 알코올 농도가 2~3%가 되도록 상온에서 10~15개월 동안 숙성시켜 제조되고;
상기 벌나무 종초는,
벌나무의 새순 줄기 및 잎의 혼합물 100중량부에 대하여, 설탕 시럽 20~40중량부를 혼합한 후, 알코올 농도가 2~3%가 되도록 상온에서 10~15개월 동안 1차 숙성한 다음 상온에서 10~15개월 동안 2차 숙성시켜 제조된 것을 특징으로 하는 숙취해소용 벌나무 식초의 제조방법.
And then aged at room temperature for 10 to 30 months,
The fermented bee juice contains
20 to 40 parts by weight of a sugar syrup is mixed with 100 parts by weight of a mixture of a stem and a leaf of a bee, and the mixture is aged at room temperature for 10 to 15 months so that the alcohol concentration is 2 to 3%;
The Prunus persicae,
20 to 40 parts by weight of a sugar syrup are mixed with 100 parts by weight of a mixture of a stem and a leaf of a bee, and the mixture is first aged at room temperature for 10 to 15 months so as to have an alcohol concentration of 2 to 3% And then aged for 15 months to obtain a hangweed vinegar vinegar.
상기 벌나무의 새순 줄기 및 잎의 혼합물은,
새순 줄기 30~50중량% 및 잎 50~70중량%로 조성된 것을 특징으로 하는 숙취해소용 벌나무 식초의 제조방법.
The method according to claim 1,
The mixture of the perennial stem and the leaves of the Prunus mume,
Wherein the composition comprises 30 to 50% by weight of a pomegranate stalk and 50 to 70% by weight of a leaf.
상기 벌나무 식초는,
벌나무 발효액 100중량부에 대하여, 벌나무 종초 0.5~3중량부를 첨가한 후, 상온에서 10~30개월 동안 숙성시켜 제조되는 것을 특징으로 하는 숙취해소용 벌나무 식초의 제조방법.The method according to claim 1,
The vinegar vinegar,
A method for preparing hangweed vinegar for vinegar, which comprises adding 0.5 to 3 parts by weight of a perilla seedling to 100 parts by weight of a fermented bee juice, and aging at room temperature for 10 to 30 months.
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