KR101726415B1 - Manufacturing method for dendropanax morbifera wine and - Google Patents

Abstract

The present invention relates to a low temperature extract fermented wine of plants and a manufacturing method thereof and, more specifically, to a low temperature extract fermented wine of plants manufactured by obtaining an extract from various plants through a lower temperature extracting method and fermenting the same, and to a manufacturing method thereof. According to the present invention, by using a lower temperature extracting method, formation of toxic component of medicinal plants can be inhibited; formation of various secondary metabolic products is induced in fermentation; and pollution by various germs can be prevented by using a Dendropanax morbifera extract. Accordingly, the fermented wine is useful for food industries.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a wine,

The present invention relates to a low-temperature fermented wort of a plant and a process for producing the fermented wort. The present invention relates to a low-temperature fermented fermented wort of a plant produced by fermenting an extract obtained from a variety of plants by a low-temperature extract extraction method.

A variety of extraction methods are known for utilizing useful physiologically active components of plants. However, in the case of extracts of medicinal plants, in addition to the physiologically active components, various toxic components may be present during the extraction process, which may cause various side effects in the case of ingestion.

In order to solve these problems, there has been known a method for producing an extract, which is manufactured by different extraction conditions such as extraction temperature and extraction time, and in particular, an improved method for producing an extract by various fermentation methods is known.

On the other hand, sterilization of the fermentation tank is essential to prevent contamination of germs in the normal fermentation process, and contamination of germs has been prevented by washing with sulfurous acid.

KR 0001 B KR 0002 A KR 0003 A KR 0004 A

The present invention relates to a method for producing an extract using a plant, comprising the steps of: obtaining an extract by a low temperature extract extraction method of a plant and then fermenting the extract; and adding a green tea extract to the fermentation process, And to provide a low-temperature fermented wine produced from the fermented wine.

In order to solve the above problems, the present invention provides a method for producing a low-temperature fermented wine of a plant, comprising the steps of:

(1) heating the plant at 82 to 87 占 폚 for 48 to 72 hours;

(2) heating and sterilizing the result of step (1);

(3) adjusting the result of step (2) to a sugar content of 24-25 bricks;

(4) adding the result of step (3) to the sterilized fermenter together with the green tea extract and fermenting the mixture at 15-20 ° C for 7-10 days; And

(5) aging the result of step (4) for 6 to 12 months.

The plant of step (1) is selected from the group consisting of yellowtail, loquat, loquat, grape, apple, pear, aronia, blueberry, goji, coriander, bramble, citron, pomegranate, fig, peach, dog peach, It is not possible to use this product because it does not affect the quality of the product. It can be used as a raw material for a variety of products, such as chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, chrysanthemum, Sambucoptera, Sambucoptera, Pseudomonas spp., Coriander seeds, Dodok, Rhododendron, Mugwort, Wormwood, Chinese cabbage, Dandelion, There are many kinds of potatoes such as ginkgo leaf, ganoderma lucidum, Sasa pomaceae, pine needles, rhizomes, soils, Burdock, kite, bellflower, leek, parsley, ginseng, red ginseng, cabbage, Ever, it is selected from the black garlic, onions, mushrooms, Phellinus, Ganoderma lucidum, Chaga, horseshoe mushroom, Pleurotus, fusiforme, the group consisting of seaweed and seokgyeolmyeong preferred.

The fermentation of step (4) is preferably performed by inoculating yeast.

Further, the present invention provides a low-temperature fermented fermented wine of a plant produced by the above-described method.

According to the low-temperature fermented fermented wine liquid of the present invention and the method for producing the fermented wine extract of the present invention, the production of toxic components of the medicinal plant is prevented by using the low-temperature extract extraction method, the generation of various secondary metabolites is induced during fermentation, It is a very useful invention in the food industry because it can prevent contamination of germs by using the green tea extract.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a process for producing a low-temperature fermented wine of a plant according to the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted studies on the production and fermentation process of extract to maximize the availability of useful bioactive substances of medicinal crops. As a result, it has been found that extracting plant extracts at low temperatures minimizes the production of toxic components of plants, It is possible to effectively control the contamination of germs in the fermentation process without subjecting to a sterilization process using sulfurous acid by fermentation under the existing conditions, thus completing the present invention.

Accordingly, the present invention provides a process for producing a low temperature fermented wine of a plant comprising the steps of:

(1) heating the plant at 82 to 87 占 폚 for 48 to 72 hours;

(2) heating and sterilizing the result of step (1);

(3) adjusting the result of step (2) to a sugar content of 24-25 bricks;

(4) adding the result of step (3) to the sterilized fermenter together with the green tea extract and fermenting the mixture at 15-20 ° C for 7-10 days; And

(5) aging the result of step (4) for 6 to 12 months.

The step (1) is a step of extracting a plant extract at a low temperature.

The plant may be selected from the group consisting of yellowtail, rapeseed, rapeseed, grape, apple, pear, aronia, blueberry, goji, corn oil, bramble, citron, pomegranate, fig, peach, It is a kind of plant which has a lot of seeds, such as cherries, cherries, cherries, cherries, cherries, ducks, cherries, dandelions, thistle, thistle, hanchikcho, Mung bean, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, , Pine pine, rhododendron, yam, radish, turmeric, yanggi, angelica, burdock, kite, bellflower , Leek, parsley, ginseng, red ginseng, cabbage, Daesan, garlic, black horse , Preferably onions, mushrooms, Phellinus, Ganoderma lucidum, the difference selected from the mushrooms, horseshoe mushroom, Pleurotus, fusiforme, the group consisting of seaweed and seokgyeolmyeong.

In the extraction step, the extraction temperature is 82 to 87 DEG C, preferably 85 DEG C for 48 to 72 hours, preferably 72 hours. Since the toxic substance is contained in the medicinal crop by the low temperature extract extraction method, when the extract is extracted from a plant that requires caution in the extraction of the extract, there is an effect of minimizing the production of toxic substances.

The step (2) is a step of sterilizing the extract before fermentation.

The extract obtained from the step (1) is preferably sterilized by heating at 121 DEG C for 1 to 3 hours, and the pollution of the germs can be greatly reduced in the subsequent fermentation.

The step (3) is a step for enhancing the fermentation efficiency by being fed to the extract and preparing it in a form suitable for taking.

To the sterilized extract is added sugar, preferably white sugar, to a sugar content of about 24-25 bricks.

The step (4) is a step of inoculating yeast into an extract having controlled sugar content and fermenting it in a fermenter. Yeast can be pre-cultured in YPD medium, and dry yeast may be used in some cases.

In this procedure, conventional sterilization techniques, for example, sterilization using sulfurous acid, are omitted. In the present invention, it is possible to effectively inhibit the growth of various harmful bacteria in the fermentation process by adding the green tea extract to the fermentation tank and fermenting the same without using sulfurous acid for the human body.

The extract of Ranunculus can be used as a hot water extract of stem or leaf portion of green tea, and can be prepared by extracting green tea with hot water according to a conventional method. The addition amount of the green tea extract is preferably 5 to 10% by weight of the extract.

The fermentation condition may be a fermentation tank equipped with a gas discharging device such as an air lock device capable of discharging gas produced during fermentation, under a sealed condition at 10 to 20 ° C for about 7 to 10 days .

The step (5) is a step of aging the fermented end of the fermentation process. Usually, the fermentation period of 6 months or more is the most effective in terms of efficacy. The aging of the extract is preferably performed by removing the precipitate remaining in the fermented product after the fermentation by a method such as filtration.

The low-temperature fermented fermented wine produced by the above-described method can be easily prepared by packaging such as a pouch and can be easily taken. Even if a highly toxic plant is used, the content of toxic components is extremely low, so that anyone can safely take it.

Accordingly, the present invention provides a low-temperature fermented fermented wine of a plant produced by the above-described method.

Hereinafter, the present invention will be described more specifically with reference to examples. The following examples illustrate one preferred embodiment of the present invention, and the scope of the present invention is not to be construed as narrowing down the scope of the present invention.

[Example]

Example 1

10 kg of water was added to 1 kg of Hwacheon-gil, and the mixture was heated at 85 캜 for 72 hours. Then, the extract was recovered by a screening method and boiled at 121 ° C for 1 hour to be sterilized before fermentation. After adding to the fermentation tank, white sugar was added and the final sugar content was adjusted to 24-25 bricks. 100 ml of the green tea extract was added thereto, and the pre-yeast culture was inoculated, followed by fermentation at 20 캜 for 10 days and aging at 4 캜 for 6 months.

Example 2

Was prepared in the same manner as in Example 1, except that the same amount of nonpeak tree was added.

Example 3

Was prepared in the same manner as in Example 1 except that the same amount of dandelion was added.

Example 4

Was prepared in the same manner as in Example 1, except that the same amount of aronia was used.

Example 5

Was prepared in the same manner as in Example 1, except that the same amount of the active ingredient was added.

Example 6

Was prepared in the same manner as in Example 1, except that the same amount of Ganoderma lucidum was added.

Comparative Example 1

The fermentation tank was sterilized with sulfurous acid instead of the addition of the green tea extract.

Comparative Example 2

The same procedure as in Example 1 was carried out except that the green tea extract was not added.

Experimental Example

The results of evaluating the extract-fermented wines of Examples 1 to 6, Comparative Examples 1 and 2 according to the following evaluation items are shown in Table 1 below. As shown in the following Table 1, in Examples 1 to 6, there was no bacterial contamination as in Comparative Example 1 which was sterilized with sulfurous acid, and the resulting extract was evaluated as an excellent fermented wine with excellent taste and flavor.

flavor incense Detection of bacteria Example 1 Very good Very good none Example 2 Very good Very good none Example 3 Very good Very good none Example 4 Very good Very good none Example 5 Very good Very good none Example 6 Very good Very good none Comparative Example 1 Great Great none Comparative Example 2 usually usually has exist

Claims (4)

(1) extracting an extract by heating a plant containing at least Hwigae-gil to 82-87 캜 for 48-72 hours;
(2) sterilizing the obtained extract of step (1) by heating at 121 ° C for 1 to 3 hours;
(3) adding sugar to the result of step (2) to adjust sugar content to 24-25 bricks;
(4) The resulting product of step (3) is added to the sterilized fermentation tank together with the green tea extract and fermented at 15 to 20 ° C for 7 to 10 days. 5 to 10% by weight of the product of step (3) ; And
(5) aging the result of step (4) for 6 to 12 months,
Wherein the plant of step (1) is selected from the group consisting of loquat, loquat, grape, apple, pear, aronia, blueberry, goji, coriander, bramble, citron, pomegranate, fig, peach, Plum, Oddi, Cherry, Kiwi, Turmeric, Dandelion, Yuan, Thistle, Han, Sarcho, Tosa, Casualties, Plantain, Ginkgo, Ginkgo, Ginkgo, Ginkgo, Ginkgo, Ginkgo, Ginkgo, Persimmon, Persimmon, Persimmon, Ginkgo, Ginkgo, Ginkgo, Ginkgo , Ginseng root, pine needles, rhizome, sow, ginseng, red ginseng, ginseng, radish, radish, carrot, ginseng, , Bellflower, leek, parsley, ginseng, red ginseng, cabbage, Daesan, garlic, black horse , Onions, mushrooms, Phellinus, Ganoderma lucidum, a car is selected from mushrooms, horseshoe mushroom, Pleurotus, fusiforme, the group consisting of seaweed and seokgyeolmyeong
Wherein the fermentation of step (4) is performed by inoculating yeast. delete delete delete

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