KR102005865B1 - Manufacturing Method For Red Ginseng-Ginseng Wine - Google Patents

Abstract

The present invention relates to a method for preparing red ginseng-ginseng saponin, which is prepared by mixing a stock solution, a ginseng extract, and a red ginseng concentrate. The present invention relates to a method for producing a microorganism, comprising the steps of: (a) mixing a raw water, yeast, water, and yeast; (b) preparing a sachet by mixing the undiluted solution, water, koji and fresh ginseng on the above-mentioned incision; (c) filtering the sludge, followed by distillation and aging to prepare a distillate stock solution; (d) mixing the alcohol with water and then filtering to prepare a purified alcohol; (e) supplying a part of the purified juice to the washed ginseng to be leached, and then separating the stock solution and the leached ginseng; And (f) mixing the distillation stock solution, purified water extract and extract stock solution with water, and then mixing the red ginseng concentrate to prepare red ginseng-ginseng sap.

Description

{Manufacturing Method for Red Ginseng-Ginseng Wine}

The present invention relates to a process for producing red ginseng and ginseng juice, and more particularly, to a process for preparing red ginseng ginseng ginseng by mixing a raw solution, a ginseng extract and a red ginseng concentrate.

Red ginseng refers to ginseng which is suitable for size and fresh ginseng and is dried in a steam for a long time without peeling it, followed by dried pale yellow or brownish brown ginseng. It is known that saponin is a new kind of saponin which is not found in the raw ginseng through chemical action during the process of steaming, and has more pharmacological effects than general ginseng and white ginseng.

Saponin is a name given because it dissolves in water and bubbles when it floats and has the same properties as a soap that lasts long. It is well soluble in water and alcohol and has the characteristic of continuously bubbling. It is known that it helps the absorption and digestion of nutrients in the body and promotes the metabolism by activating enzymes in cells, but it is very mild and has no side effects due to overdose.

In addition to the roots of red ginseng, saponin is also found in the primordia, stems, and leaves, but in oriental medicine, the leaves are not used for medicinal purposes. This is because the red ginseng effect is due not only to the saponins but also because of the combined chemistry of the various components contained in the roots, including acid polysaccharides, plant sterols, phenolic components, proteins, peptides, alkaloids, amino acids and nucleic acids.

It is known that red ginseng has better pharmacological effect than ginseng because 8 ~ 9 kinds of saponin are produced by chemical action during the process of ginseng saponification.

As the efficacy of red ginseng is known, a technique for mixing red ginseng with various foods (for example, red ginseng, red ginseng kimchi, etc.) as well as taking red ginseng itself has been proposed.

In particular, although ginseng is widely known, ginseng juice was prepared by leaching ginseng, an unprocessed ginseng. In general, it took a long time from one year to five years for aging. In general, There was a need to improve the headache, bitter taste that is difficult to reach to the general public, smell of earthy soil characteristic of ginseng, and a long-term sight sediment was formed, which made the consumer feel bad.

Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis.

At the same time, it has a function of reducing hematopoietic action and blood glucose level, protecting the liver, anti-inflammatory and antitumor action, protecting and softening the skin. Red ginseng having such excellent effects is currently being produced and sold as a product for various purposes, but only a very small number of red ginsengs are currently applied to the mainstream.

For example, Korean Patent Application No. 19996-11203 discloses a method for preparing red ginseng by adding / mixing soluble ginseng ingredients boiled in an extracting machine for 5-6 years to mainstream, And 0.3 to 0.5% of the red ginseng component obtained by simply boiling the red ginseng component is added to the mainstream to produce a red ginseng having a unique taste and aroma of red ginseng.

Jinro marketed red ginseng mixed with red ginseng in Korean traditional soju distilled with rice as main ingredient, but this is merely a mixture of red ginseng in soju.

In addition, the price of red ginseng is so high that it is difficult to add a large amount of red ginseng. Accordingly, the saponin content of red ginseng is low and thus a high pharmacological effect can not be expected.

In order to solve the above problems, the present invention provides a method for manufacturing red ginseng-ginseng juice which can maximize the pharmacological effect of ginseng by simultaneously preparing a raw liquid through multi-stage immersion and mixing the leachate and red ginseng solution simultaneously by leaching ginseng .

In order to solve the above-mentioned problems, the present invention provides a method for producing a syrup, comprising the steps of: (a) mixing a puffed mud, a leaven, a water and a yeast, (b) preparing a sachet by mixing the undiluted solution, water, koji and fresh ginseng on the above-mentioned incision; (c) filtering the sludge, followed by distillation and aging to prepare a distillate stock solution; (d) mixing the alcohol with water and then filtering to prepare a purified alcohol; (e) supplying a part of the purified juice to the washed ginseng to be leached, and then separating the stock solution and the leached ginseng; And (f) mixing the distillation stock solution, purified water extract and extract stock solution with water, and then mixing the red ginseng concentrate to prepare red ginseng-ginseng sap.

In the step (a), 10 to 20 parts by weight of expanding agent, 0.5 to 5 parts by weight of koji, 30 to 60 parts by weight of water and 0.001 to 0.1 part by weight of yeast may be mixed to prepare a beverage.

The koji can be obtained by adding 15 times water to pulverized koji, leaching at room temperature for 10 to 20 hours, and then using the leached water as koji.

The step (b) comprises: (i) mixing 15 to 30 parts by weight of bulge, 0.01 to 5 parts by weight of yeast, and 20 to 50 parts by weight of water, (ii) after completion of the primary dipping, mixing 15 to 30 parts by weight of water and 50 to 100 parts by weight of water to secondary dipping; And (iii) 0.01 to 5 parts by weight of fresh ginseng after completion of the second immersion is mixed with the third immersion.

In the step (d), 200 to 300 parts by weight of 90 to 98% of alcohol and 100 to 200 parts by weight of water may be mixed and then filtered using activated carbon.

In the step (e), 10 to 30 parts by weight of ginseng, 20 to 50 parts by weight of purified water, and 2 to 5 parts by weight of water may be mixed and then leached for 1 to 12 months.

The concentration of the red ginseng concentrate may be 0.1 to 5 parts by weight.

In the step (f), 20 to 60 parts by weight of the distillation raw material, 200 to 500 parts by weight of the purified alcohol, 20 to 50 parts by weight of the extractive raw material, and 500 to 1500 parts by weight of water may be mixed.

After the step (f), (g) adding the leached ginseng and then adding the red ginseng-ginseng juice to produce a product.

The red ginseng-ginseng juice may have an alcohol concentration of 15-35 wt%.

The method of manufacturing red ginseng-ginseng according to the present invention has a high pharmacological effect as compared with conventional red ginseng or ginseng, minimizing the use of red ginseng to minimize the factors of price increase, It is possible to produce excellent red ginseng-ginseng.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view illustrating a method for producing red ginseng and ginseng according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Throughout the specification, when an element is referred to as "including " an element, it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present invention is capable of various modifications and various embodiments and is intended to illustrate and describe the specific embodiments in detail. It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

The terms used in the description are used only to describe certain embodiments and are not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as comprise, having, or the like are intended to designate the presence of stated features, integers, steps, operations, elements, parts or combinations thereof, and may include one or more other features, , But do not preclude the presence or addition of one or more other features, elements, components, components, or combinations thereof.

The present invention relates to a method for producing a microorganism, comprising the steps of: (a) mixing a raw water, yeast, water, and yeast; (b) preparing a sachet by mixing the undiluted solution, water, koji and fresh ginseng on the above-mentioned incision; (c) filtering the sludge, followed by distillation and aging to prepare a distillate stock solution; (d) mixing the alcohol with water and then filtering to prepare a purified alcohol; (e) supplying a part of the purified juice to the washed ginseng to be leached, and then separating the stock solution and the leached ginseng; And (f) preparing a red ginseng-ginseng juice by mixing the distillation stock solution, purified water extract and extract stock solution with water, and then mixing the red ginseng concentrate to prepare red ginseng-ginseng juice.

The step (a) may be performed by mixing the puffed mud, koji, water and yeast, and then fermenting the mud to prepare a slip. In this case, it is preferable to mix 10 to 20 parts by weight of expanding agent, 0.5 to 5 parts by weight of yeast, 30 to 60 parts by weight of water and 0.001 to 0.1 part by weight of yeast.

In the step (b), the alcohol content of the beverage is increased, and the effective ingredient is further added to prepare a syrup for distillation.

Preferably, (i) 15 to 30 parts by weight of bulge, 0.01 to 5 parts by weight of yeast, 20 to 20 parts by weight of water, To 50 parts by weight of a water-soluble polymer; (ii) after completion of the primary dipping, mixing 15 to 30 parts by weight of water and 50 to 100 parts by weight of water to secondary dipping; And (iii) 0.01 to 5 parts by weight of fresh ginseng after completion of the second immersion is mixed with the third immersion. As described above, by mixing appropriate raw materials in each step and preparing a soup base by multi-stage dipping, it is possible to maximize the efficacy, taste and aroma by adding high-alcohol content and ginseng as an active ingredient.

It is also possible to purchase the yeast sold on the market and to use it directly or by adding it directly. Especially, in the case of the yeast sold on the market, wheat flour is used as the raw material thereof, and odor may be generated. Since yeast fermentation may occur during fermentation, it is preferable to use yeast with rice as a raw material. Also, the leuen can be leached at room temperature for 10 to 20 hours after 15 times of water is added to the crushed leu, and then the leachate can be used as leu. When such water yeast is used, the enzyme of yeast is activated by using water, and then it is injected. Therefore, it is possible to shorten the fermentation time by increasing the growth rate, and it is possible to reduce the usage amount. In addition, since only leachate is used, the yeast is significantly reduced during fermentation, and the amount of sake lees can be reduced during distillation, thereby reducing the amount of heat, thereby making it possible to produce a sake having a clean aroma.

In addition, when the expanding rice is used as described above, facilities such as semimetry and potatoes can be reduced in the manufacturing site, and the wastewater from the semi-batch or the potato can be reduced to a considerable extent, . In addition, the amount of water used for washing can be reduced since the amount of waste (sake lees) is reduced and the waste is discharged as a powder improvement.

The step (c) may be a step of preparing a distillation stock solution, which may be filtered and distilled to produce a distillation stock solution. The distillation can be distilled using a conventionally used distillate ring, but it is difficult to use such a distillation method in mass production. Therefore, it is desirable to use reduced pressure distillation to reduce the amount of heat used for distillation during mass production and to prevent destruction of the flavor components in the alcohol. Also, the distillation may be completed at a time, but it is preferable to perform the distillation twice or five times, so as to obtain a high alcohol content and to minimize the disposal by mixing with sake lees.

The step (d) is a step of preparing a purified alcohol. When the alcohol is simply mixed with water, it is possible to remove the impurities contained in the purified alcohol, or to make the hangover stronger after drinking. Therefore, It is preferable to use it by filtration. At this time, the filtration is preferably performed using a porous material, more preferably, activated carbon can be used. The activated carbon may be a gas activated activated carbon having excellent deodorizing power. Generally used activated carbon is low in production cost and easy to manufacture, but problems may occur due to remaining chemicals, so it is preferable to use gas activated carbon. The gas-activated activated carbon may be used in the form of powder, and the use time may be 8 hours or more. In the step (d), it is preferable to mix 200 to 300 parts by weight of 90 to 98% of alcohol and 100 to 200 parts by weight of water, followed by filtration using activated carbon.

The step (e) is a step of extracting fresh ginseng. It is also possible to extract ginseng with water or extract using distillate. However, in order to maximize the taste and aroma of the wine, It is preferable to mix water with a part of the refined juice and immerse in fresh ginseng to extract. 10 to 30 parts by weight of ginseng ginseng, 20 to 50 parts by weight of purified alcohol and 2 to 5 parts by weight of water are preferably mixed and then leached for 1 to 12 months. When the amount of the ginseng and the amount of water are appropriately adjusted Can be used. However, when the above-mentioned ginseng is leached for less than one month, the active ingredient of the ginseng may not be leached out, and if leaching is performed for more than 12 months, leaching of the leached ginseng due to excessive leaching may occur and troubles may occur when bottling.

The distiller stock, refined alcohol, and extract stock solution prepared through steps (a) to (e) may be mixed with water and red ginseng concentrate to prepare red ginseng-ginseng fermented liquor. 20 to 60 parts by weight of the distillation stock solution, 200 to 500 parts by weight of the purified alcohol, 20 to 50 parts by weight of the extract stock solution and 500 to 1500 parts by weight of the water may be mixed together and the amount of the red ginseng concentrate is preferably 0.1 to 5 parts by weight. The ginseng mixed with red ginseng can have an alcohol concentration of 15 to 35% by weight.

In addition, to pack the red ginseng-ginseng mixture as described above, the leached ginseng may be fed and then the product may be prepared by adding the red ginseng-ginseng juice. In general red ginseng, the red ginseng is not directly fed, or even when the red ginseng is fed, the ginseng root is fine and wrinkled, whereas the present invention has a beautiful appearance by feeding the ginseng and at the same time, the red ginseng- . ≪ / RTI >

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example

(1) Manufacture of water yeast

After crushing the yeast, 15 times as much water as that of the yeast was added, and then leached at room temperature for 15 hours. Then, the leachate and the residue were separated using a filter net, and the leachate was used as water leaven.

(2) Preparation of distillation stock solution

16 kg of distilled water, 1 kg of water yeast, 45 L of water and 50 g of yeast were mixed and fermented for 7 days to prepare a slip. 22 kg of expanded water and 0.8 kg of water yeast were mixed with 40 L of water for primary dipping for 10 days, followed by mixing 22 kg of water and 70 L of water for secondary dipping for 10 days. After that, 0.6 kg of ginseng was mixed and subjected to tertiary immersion for 20 days. After the completion of the third dipping, the slurry was separated from the sake lees, and the distillation stock solution was prepared by performing the second decompression distillation and aging the raw liquid for 90 days.

(3) Manufacture of refined alcoholic beverages

95% of alcohol was mixed with 262.55 L of water and 139.74 L of water. Then, 300 g of gas-activated activated carbon powder was used for filtration.

(4) Preparation of extraction stock solution

16.27 kg of 5-year-old root ginseng was immersed in a mixture of 37.43 L of the purified alcohol of step (3) and 2.58 L of water for 6 months. After the extraction was completed, the extraction stock solution was separated from the leached raw ginseng and the extraction stock solution was filtered using 18 g of the gas-activated activated carbon powder.

(5) Manufacture of red ginseng - ginseng

Ginseng juice was prepared by mixing 43.2 L of distillation stock solution, 364.9 L of purified alcohol, 846.37 L of water, 39.5 L of extract stock solution and 0.6 kg of red ginseng concentrate, and the above leachate was added to the mixture, - ginseng juice was prepared.

Comparative Example 1

In the above example, (2) the distillation stock solution was prepared in the same manner as described below.

(2) Preparation of distillation stock solution

16 kg of distilled water, 1 kg of water yeast, 45 L of water and 50 g of yeast were mixed and fermented for 7 days to prepare a slip. 44 kg of puffed rice, 0.8 kg of water yeast, 110 kg of water, and 0.6 kg of ginseng were mixed with each other and immersed for 40 days. After the immersion was completed, the fermentation broth was separated from sake lees and sake lees, followed by vacuum distillation for the second time, and the stock solution was aged for 90 days to prepare a distillation stock solution.

Comparative Example 2

In the above example, the same experiment was carried out except that the commercially available nuruk was pulverized instead of water koji.

Comparative Example 3

In the above example, the same procedure was performed except that the rice grown in place of the rice was used.

Experimental Example

A blind evaluation was conducted by providing the trained researchers of the above-described Examples and Comparative Examples 1 to 3. Each researcher was educated enough before the experiment, and each result was rated as 5 points, and the average is shown in Table 1 below.

flavor incense color Comprehensive preference Example 4.8 4.2 4.7 4.5 Comparative Example 1 3.7 3.5 4.0 3.8 Comparative Example 2 3.5 2.1 4.0 3.2 Comparative Example 3 4.6 4.3 4.5 4.3

As shown in Table 1, in the case of Comparative Example 1 in which multi-stage immersion was not performed, the taste and flavor were lower than those of the present invention. In Comparative Example 2 in which no water yeast was used, And the fragrance was greatly decreased. In addition, Comparative Example 3 showed almost the same results as the present invention. However, it was confirmed that the amount of sake lees produced in Example 1 of the present invention was about 11 kg, while that of sake lees of 25 kg was generated and the amount of waste produced was high.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

(a) Mixing 16 kg of puffing, 1 kg of water yeast, 45 L of water and 50 g of yeast, fermenting for 7 days to prepare a slurry;
(b) 22 kg of distilled water, 0.8 kg of water yeast, and 40 L of water were mixed for 10 days, and 22 kg of water and 70 L of water were mixed, followed by secondary dipping for 10 days. Then, 0.6 kg And then performing a third dipping process for 20 days to prepare a syrup;
(c) filtering the sludge, performing a second-stage reduced pressure distillation, and aging the stock solution for 90 days to prepare a crude distillation stock solution;
(d) mixing 139.74 L of water with 262.55 L of a 95% alcohol, and then filtering with 300 g of gas-activated activated carbon powder to prepare a purified alcohol;
(e) 16.27 kg of 5-year-old root ginseng was immersed in a mixture of 37.43 L of purified juice and 2.58 L of water for 6 months, and then the raw extract was separated from the leached raw ginseng and the extract was filtered using 18 g of activated carbon powder step; And
(f) preparing red ginseng-ginseng by mixing 43.2 L of the distillation stock solution, 364.9 L of purified alcohol, 846.37 L of water, 39.5 L of extract stock solution and 0.6 kg of red ginseng concentrate.
Wherein the ginseng root is selected from the group consisting of:
The leaven was crushed, and then the leachate was separated from the leachate by using a filter net, and then the leachate was used as water leaven ≪ RTI ID = 0.0 > ginseng. ≪ / RTI >
delete delete delete delete delete delete delete The method according to claim 1,
After the step (f)
(g) feeding the leached ginseng with the red ginseng and ginseng juice to produce a product;
Wherein the method further comprises the step of:
The method according to claim 1,
Wherein the red ginseng-ginseng has an alcohol concentration of 15 to 35% by weight.

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