KR102069973B1 - Manufacturing method of Lespedeza cuneata liquor - Google Patents

Abstract

The present invention relates to a method for manufacturing night gate immersion wine, and more specifically, while minimizing off-flavor or smell that may appear when manufacturing the immersion directly to the night gate through the existing immersion method, the taste and aroma and health functionality further improved It relates to a method of manufacturing a night gate immersion wine. In the present invention, by minimizing off-flavor or already through the method of processing the night gate, the appropriate mixing method of the night gate and herbal medicine, the addition of apricot concentrate, such as improving the taste and aroma while improving respiratory diseases, improving immunity, improving male sexual function, etc. It is possible to provide a method for manufacturing night gate immersion liquor that can improve various health functionalities.

Description

Manufacturing method of night gate immersion wine {Manufacturing method of Lespedeza cuneata liquor}

The present invention relates to a method for producing a night gate immersion liquor by mixing a variety of herbal medicines to dry night gates through low temperature aging, compared to the conventional production of night gate immersion liquor, such as taste and aroma and improved hangover It relates to a method of making a small night gate immersion.

Lespedeza cuneata is mainly distributed in Korea, Japan, Taiwan, India, Australia, etc., and is also known as non-repair, Nou-geun, Hojija, and wild vegetables. The night gate is bitter, slightly bitter, flat and nonpoisonous, and acts mainly on the lungs, liver and kidneys. It is known to improve the function of kidney, liver and intestines, and improve blood circulation. It eliminates bleeding and lowers swollen ones. It has been reported to improve blood circulation. It has also been reported to reduce heat, kill worms in the stomach, treat boils on the breast, snake bites, and redness of the eyes, and is effective in gastric ulcers and prolapse. The leaves, roots, and stems of the night gate include pinitol, flavonoids, tannins, and B-sitosterol, which remove inflammation, sputum, staphylococcus aureus, pneumococci, It is effective in killing or suppressing streptococci and catarrhal bacteria.

On the other hand, ingestion of useful substances of various herbal plants such as night gates are prepared in the form of hot water extracts, but the extracts are poor in taste and difficult to long-term preservation. Known. However, in the case of the night gate, if the immersion in the ethanol solution immediately in the raw grass or hay state, the unique odor of the night gate, or already come out, so that the night gate immersion liquor prepared by the existing method of manufacturing immersion liquor is not high in preference. In addition, the pharmacological effect of the night gate is very good, but when the night gate is frequently taken in the form of such dip wine, alcohol consumption is not smoothly consumed, resulting in side effects such as a hangover.

Therefore, the present inventors ripen night gate raw vinegar and prepare night gate immersion liquor by adding various herbal medicines such as deodeok, bellflower leaf, cinnamon, green mushroom, garlic, apricot concentrate, and buttercup, while reducing odor or already, while decomposing alcohol in the body The present invention was completed by deriving a method for producing a hangover door soak wine having a low hangover.

Republic of Korea Patent Publication No. 10-2005-0072739 (Invention name: non-repaired, Applicant: Hongbin Lim, Publication Date: July 12, 2005) Republic of Korea Patent Publication No. 10-2016-0013453 (Invention name: manufacturing method of makgeolli containing night tube extract and night tube gate makgeolli prepared therefrom, Applicant: Seonam University Industry-Academic Cooperation Group and others, published date: February 04, 2016 Work) Republic of Korea Patent Publication No. 10-2013-0113117 (Invention name: non-repair rice wine and its manufacturing method, Applicant: Kim Hyun, Publication Date: October 15, 2013)

An object of the present invention is to provide a method for manufacturing a night gate immersion liquor by mixing various herbal medicines to dry night gates through low temperature aging, and through the method of the present invention is improved in functionality such as taste and aroma than conventional It is possible to manufacture a hangover immersion wine with a low hangover.

The present invention relates to a production method of night gate immersion wine, and more specifically, the present invention (first step) night gate, deodeok, situation mushroom, garlic, buttercup, bellflower leaf, cinnamon, mung bean sprouts, apricot concentrate and 40 to 60% preparing an aqueous (ethanol) solution of (v / v);

(Second step) preparing the pre-treatment solution of night view immersion wine by mixing the night gate, deodeok, situation mushroom, garlic, buttercup, bellflower leaf, cinnamon, tuna, apricot concentrate and alcohol solution; And,

(3rd step) aging of the pre-treatment solution of the night gate immersion wine; relates to a method of manufacturing night gate immersion wine, characterized in that it comprises a.

The night gate of the first step may be obtained by repeating the low-temperature aging process for 5 to 7 hours at 4 ~ 10 ℃ 20 ~ 22 hours after ripening for 2-4 hours at 23 ~ 28 ℃ after collecting raw grass have.

The apricot concentrate of the first step may be aged by adding sugars to the apricot fruit.

In the third step, the pre-treatment solution of the night gate immersion liquor may be subjected to the first aging at 8 to 12 ° C. for 5 to 10 days and then the second aging at 4 to 6 ° C. for 20 to 30 days.

Therefore, the present invention provides a night gate immersion wine prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the production method of the night gate immersion wine of the present invention, the night gate of the first step after collecting the raw grass and put at room temperature for 2 to 4 hours at 23 ~ 28 ℃, followed by low temperature for 20 to 22 hours at 4 ~ 10 ℃ It may be obtained by repeating the process of maturing for 5-7 days. The raw grass may be a starch outpost, root, stem, leaf or a mixture thereof. At this time, the aging process at 23 ~ 28 ℃ may be carried out in a stationary state, it is more preferably carried out by mixing in a stirrer while blowing a breeze of 3 ~ 4m / s. Through this aging process, the night gate is naturally dried.

Although the fermentation of the night gate door dipped into the night gate door dried in a conventional drying method, that is, a method of continuously drying at room temperature of 23 ~ 28 ℃ without the aging process, the unique flavor and fishy taste of wild grass is introduced, but the first step In Yakmun Gate Dangjuju, which has been immersed in the night view gate, which has been aged, the taste and aroma are improved, and the taste is increased by eliminating this off-flavor.

In the first step, the ethanol aqueous solution is a mixture of alcohol and water of purity of 95 (weight)% or more, preferably purity of 95 to 99 (weight)%, and deodorized by adding activated carbon and reacting for 6 to 12 hours. Can be. At this time, the addition amount of the activated carbon is not particularly limited, but when the mixture of alcohol and water is 100 parts by weight, it is preferable to add 0.01 to 10 parts by weight, and the activated carbon used for deodorization is preferably removed before the night gate addition. .

The pre-treatment liquid of the night gate immersion liquor 1 ~ 5 parts by weight of Deokduk door, 1 ~ 5 parts by weight of mushrooms, 8 ~ 20 parts by weight of mushrooms, 1 ~ 5 parts by weight of garlic, 1 ~ 5 parts by weight of buttercup, 1 to 5 parts by weight of bellflower leaves, cinnamon 1 to 5 parts by weight, 10 to 20 parts by weight of oysters, 5 to 10 parts by weight of apricot concentrate, and 500 to 2000 parts by weight of alcoholic aqueous solution may be included.

At this time, night gate, deodeok, situation mushrooms, garlic, buttercup, bellflower leaves, cinnamon, Myeongnamul also inhibit the hangover induced by alcohol consumption when drinking the night gate immersion alcohol, Deokdeok based on 100 parts by weight of night gate Less than 1 part by weight, less than 8 parts by weight of mushrooms, less than 1 part by weight of garlic, less than 1 part by weight of buttercups, less than 1 part by weight of bellflower, or cinnamon If less than 1 part by weight, or if less than 10 parts by weight of the sprouts may reduce the hangover effect. Also, based on 100 parts by weight of the night gate, more than 5 parts by weight, more than 20 parts by weight of mushrooms, more than 5 parts by weight of garlic, more than 5 parts by weight of buttercups, more than 5 parts by weight of bellflower leaves, Even if the amount of cinnamon exceeds 5 parts by weight or more than 20 parts by weight of sprouts may reduce the hangover effect.

The apricot concentrate prepared in the first step is aged by adding saccharides to the apricot fruit, more preferably 100 to 100 parts by weight of sugar based on 50 to 200 parts by weight of saccharides may be added to mature and then dried liquid. .

At this time, if the sugar content of 100 parts by weight of the apricot is less than 50 parts by weight, the decay may proceed when the apricot concentrate is aged. If the sugar content exceeds 200 parts by weight, the incorporation of the active ingredient in the apricot flesh is rather reduced and the sweetness is too sweet. Strong concentrates can be prepared. The sugar may be one or more selected from the group consisting of sugar, oligosaccharides, syrup, honey, fructose and glucose. At this time, the ripening period after adding the sugar to the apricot fruit is preferably 30 to 90 days. When the apricot concentrate is added to the preparation of the pre-treatment of the night gate immersion liquor, the aroma and taste of the apricot concentrate is added to the night gate immersion and removes the odor or the smell of the night gate. With the proper sweetness, the quality of the final night gate immersion can be improved.

Such apricot concentrate, 5 to 10 parts by weight based on 100 parts by weight of night gate door may be added to prepare the pretreatment solution of the night gate immersion wine in the second step of the method. When the apricot concentrate is less than 5 parts by weight based on 100 parts by weight of the night gate, there is almost no taste and aroma introduced from the apricot concentrate, thereby reducing the effect of improving the taste and aroma of the night gate immersion liquor. It is not appropriate for me. Also, by adding other fruit concentrates, for example, plum concentrate instead of apricot concentrate, it is not possible to substitute the effect of adding apricot concentrate, which means that the taste and aroma of the apricot concentrate match the night gate best. In addition, the addition of hot water or alcohol extract of apricots instead of apricot concentrate, or even put the dried fruit itself of apricots as a raw material of apricot it may be difficult to achieve the taste and aroma of the night view immersion.

 After performing the second step, water may be added to adjust the alcohol concentration, but may be decayed in the ripening step due to the low alcohol (ethanol) concentration, when water is added, the alcohol concentration is 30% (v / v) or more, preferably, it is preferably maintained at 30 to 50% (v / v). Not maintaining an alcohol concentration of less than 30% (v / v) is not good for the production of night gate immersion because the pretreatment liquid of the night gate immersion may decay during the subsequent aging process.

After the preparation of the pretreatment solution of the night gate immersion in the second step, the activated carbon may be added and then reacted for 12 to 48 hours and then removed to deodorize. The amount of the activated carbon is not particularly limited, but it is preferable to add 0.01 to 10 parts by weight of activated carbon based on 100 parts by weight of the pretreatment liquid of the night gate immersion liquor.

In the third step, the pre-treatment solution of the night gate immersion liquor may be subjected to the first aging by standing at 8 to 12 ° C. for 5 to 10 days and then to the second aging by leaving it to 4 to 6 ° C. for 20 to 30 days.

Therefore, in the third step, the night gate immersion liquor may be manufactured through a ripening period of 25 days or less, and 40 days or less, and when the final aging period is less than 25 days, it may be transferred to the alcohol from the herbal medicine containing the night gate. There are so many useful ingredients in it that the taste and aroma may not be good. In addition, if the final maturation period exceeds 40 days, the entrance from the night gate to the off-flavor may deteriorate the quality of the night gate immersion.

After aging the pre-treatment of the night gate immersion liquor in the third step to remove the dust to obtain the night gate immersion liquor, after removing the dry water to adjust the alcohol concentration of 15 ~ 25% (v / v) Can be.

The present invention relates to a method for manufacturing night gate immersion wine, and more specifically, while minimizing off-flavor or smell that may appear when manufacturing the immersion directly to the night gate through the existing immersion method, the taste and aroma and health functionality further improved It relates to a method of manufacturing a night gate immersion wine. In the present invention, by minimizing off-flavor or already through the method of processing the night gate, the appropriate mixing method of the night gate and herbal medicine, the addition of apricot concentrate, such as improving the taste and aroma while improving respiratory diseases, improving immunity, improving male sexual function, etc. It is possible to provide a method for manufacturing night gate immersion liquor that can improve various health functionalities.

It is known to manufacture night gate immersion wine, such as night gate immersion or night gate makgeolli, etc. in Republic of Korea Patent Publication No. 10-2005-0072739, Republic of Korea Patent Publication No. 10-2016-0013453, Republic of Korea Patent Publication No. 10-2013-0113117 However, it has not yet been disclosed to process the night gate at low temperature as in the present invention or to add a herbal medicine such as sesame leaves together with the night gate.

1 is a flow chart showing a manufacturing method of night gate immersion wine of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that the contents introduced herein are thoroughly and completely.

<Example 1. Preparation of night gate immersion wine>

A raw material sample for preparing night gate immersion liquor was prepared as follows.

First, a 95 wt% alcohol was purchased and mixed with water at a volume ratio of 1: 1 to prepare an alcoholic solution. At this time, when the total weight of the alcoholic aqueous solution to 100 was added to the activated carbon corresponding to 0.5 weight to leave for 6 hours to perform a deodorizing process to remove the unique flavor of the alcohol after removing the activated carbon.

The night gate is a process of obtaining the stems and leaves in the raw state before washing them, leaving only the water removed, leaving them in a rotary stirrer at 25 ° C for 2 hours, and then refrigerating at 4 ° C for 22 hours. Prepared via. At this time, the fan was connected to a rotary stirrer at 25 ° C. to allow 3 to 4 m / s of breeze to naturally dry.

The apricot concentrate was prepared by mixing apricot fruit and sugar in a weight ratio of 1: 1, aged at 25 ° C. for 60 days, and then removing the dried liquid.

Deodeok (root), situation mushrooms (edible parts of fruiting body), garlic (whole garlic), buttercups (leaves and stems except roots), bellflower leaves, cinnamon, mingled greens (leaves containing petioles) have water content of 10 Dry to ˜15% (w / w).

The raw material samples thus prepared were mixed under the conditions shown in Table 1 to prepare a pretreatment solution for night gate immersion.

Condition Night gate
(g) Deodeok
(g) Situation Mushroom
(g) garlic
(g) Buttercup
(g) Bellflower leaves
(g) cinnamon
(g) Myeongmul
(g) Apricot Concentrate
(g) Alcoholic solution
(g) Example 1-1 100 One 20 One One 5 One 14 5 1000 Example 1-2 100 5 10 3 5 5 5 10 5 1000 Example 1-3 100 5 8 5 5 One 5 14 5 1000 Example 1-4 100 3 8 2 One 2 2 20 10 1000

When the total weight of the pretreatment liquid was 100, the activated carbon corresponding to 0.5 weight was added to the pretreatment liquid of the night gate immersion liquor and deodorized for 24 hours, and then the activated carbon was removed. The pretreatment solution of the immersion of the night gate with the activated carbon removed was left at 10 ° C. for 7 days for the first aging, and after the second ripening for 2 days at 5 ° C. for 21 days, the night gate and each herbal powder were removed. To prepare a night gate immersion alcohol having an alcohol content of 16.5% (v / v) (16.5 degrees).

On the other hand, preliminary experiments used bellflower roots instead of using bellflower leaves as a raw material for night view soaking wine, but it is sufficient to substitute bellflower roots in terms of hangover reduction effect, and it is better to add bellflower leaves than bellflower roots in taste. It is more palatable, and it is judged that it is more appropriate in terms of cost to use the bellflower leaves, which are mostly medicinal and discarded.

<Comparative Example 1. Manufacture of night gate immersion wine to be compared-i>

Preparation of the night gate immersion wine or herbal immersion wine by the method of Example 1, night field gate immersion wine or herbal medicine immersion liquor was prepared by mixing the night gate, herbal medicine, alcoholic solution, apricot concentrate under the conditions of Table 2 below.

Condition Night gate
(g) Deodeok
(g) Situation Mushroom
(g) garlic
(g) Buttercup
(g) Bellflower leaves
(g) cinnamon
(g) Myeongmul
(g) Apricot Concentrate
(g) Alcoholic solution
(g) Comparative Example 1-1 100 8 0 7 8 0 13 0 12 1000 Comparative Example 1-2 100 20 3 0 0 0 0 25 0 1000 Comparative Example 1-3 100 0 5 10 8 0 10 15 0 1000 Comparative Example 1-4 0 20 73 20 10 10 0 0 15 1000 Comparative Example 1-5 100 10 2 2 2 15 10 2 5 1000

<Comparative Example 2. Preparation of the comparative night immersion wine-ii>

Preparation of night gate immersion liquor by the method of Example 1-2, night scape gate immersion liquor was prepared by using a dry at room temperature for 3 days immediately at 25 ℃ immediately after harvesting the raw material of the night gate without aging process.

<Comparative Example 3. Manufacture of Night Gate Soaking Wine for Comparison-iii>

After collecting raw grass, raw materials were immediately dried at room temperature for 3 days at 25 ° C. and added to 35% by weight of alcohol solution and stored at room temperature at 25 ° C. for 100 days. After 100 days, water was added to the removed liquid to adjust the alcohol content to 16.5% (v / v) to prepare a night gate immersion liquor using a conventional method. The total night gate amount used was 148 g which is the gross weight of the alcoholic aqueous solution of Comparative Example 1-1. The final volume of the night gate immersion was also adjusted to the same volume as in Example 1.

<Comparative Example 4. Manufacture of Night Gate Soaking Wine for Comparison-iv>

A hot water extract powder was prepared as a night gate, and the powder was mixed in an alcoholic aqueous solution and the final alcohol content was adjusted to 16.5% (v / v) to prepare a night gate immersion liquor. The total night gate amount used was 148 g which is the gross weight of the alcoholic aqueous solution of Comparative Example 1-1. The final volume of the night gate immersion was the same as that prepared in Example 1. On the other hand, the hydrothermal extract powder of the night gate used at this time is put into 1 l of water per 100 g of night gate door to obtain only the liquid from the extraction for 10 hours at 80 ℃ is to freeze-dried the liquid.

Comparative Example 5. Production of Night Gate Makgeolli

It was commissioned to manufacture the night gate door makgeolli in the place of making traditional makgeolli by the usual manufacturing method using godubab and koji. To this end, hot water extract powder (see Preparation Method of Comparative Example 4) prepared as a night gate was added to makgeolli to prepare a night gate. Makgeolli was used. The volume of the night gate rice wine to which the powder is added was the same as in Comparative Example 4.

Experimental Example 1. Sensory test for each immersion liquor

For each of the soaked liquors of Examples 1 and Comparative Examples 1 to 5, 50 adults aged 20 to 50 years were evaluated by the 5-point scoring method for taste, aroma, taste, odor, and already (5 points: very good ↔ 1 point | piece: Very bad) It is shown in following Table 3.

When confirming the results of the following Table 3, the night gate immersion of Example 1 prepared by the method of the present invention was also excellent in terms of taste, aroma and preference, it can be seen that off-flavor or already hardly confirmed. On the other hand, in Comparative Examples 1 to 5 it can be seen that the effect of improving the taste or aroma is not high, or some off-flavors or already have not been completely removed.

Immersion intake conditions flavor incense Personal preference Odor reduction Already reduced Example 1-1 4.3 4.0 4.3 4.2 4.1 Example 1-2 4.2 4.1 4.3 4.3 4.0 Example 1-3 4.4 4.3 4.5 4.1 4.3 Example 1-4 4.2 4.5 4.2 4.0 4.2 Comparative Example 1-1 3.4 3.0 3.2 3.1 3.2 Comparative Example 1-2 3.2 2.9 3.9 2.9 3.2 Comparative Example 1-3 3.1 3.0 2.8 3.0 3.1 Comparative Example 1-4 3.0 3.1 3.5 3.0 2.8 Comparative Example 1-5 3.2 2.9 3.2 3.2 3.2 Comparative Example 2 2.7 2.9 3.0 2.8 2.5 Comparative Example 3 2.6 2.5 2.7 2.7 2.5 Comparative Example 4 2.5 2.7 2.9 2.5 2.9 Comparative Example 5 2.8 2.8 2.6 2.6 2.8

Experimental Example 2. Hangover Reduction Effect for Each Soaking Wine

Each group of 20 adults from 20 to 50 years old was used as a group, and each of the soaked liquors of Example 1 and Comparative Examples 1 to 5 was sampled for 2 hours with an appropriate snack. (Example: Group 1-Example 1-1 ingestion, Group 2-Example 1-2 intake, etc.). The subjects evaluating the results were only those who were found to have recovered blood alcohol levels to less than 0.05% within 12 hours after drinking one bottle of soju.

For each hangover, 20 people in the group had ◎ (no headache, heartburn, and dizziness), ○ (little headache, heartburn, and dizziness), and △ (a slight headache, heartburn, and dizziness) ), × (headache, heartburn and dizziness symptoms) are shown in Table 4 below.

Immersion intake conditions Evaluation staff (persons) ◎ ○ △ × Example 1-1 17 3 0 0 Example 1-2 17 2 One 0 Example 1-3 16 3 One 0 Example 1-4 15 5 0 0 Comparative Example 1-1 0 4 10 6 Comparative Example 1-2 2 5 5 8 Comparative Example 1-3 0 9 9 2 Comparative Example 1-4 One 11 6 2 Comparative Example 1-5 0 3 12 5 Comparative Example 3 One One 15 3 Comparative Example 4 One 5 9 5 Comparative Example 5 One 2 7 10

Referring to the results of Table 4, it was confirmed that the night gate immersion prepared by the method of the present invention has almost no hangover. The low hangover means that the decomposition of alcohol and acetaldehyde in the body occurred actively, It can be said that it means that there are almost no in vivo side effects that may occur.

Therefore, through the above results, it is confirmed that the night view immersion liquor prepared by the method of the present invention has a good taste and aroma and a low hangover, and thus has excellent health function.

Claims (5)

(Step 1) Prepare night gate, deodeok, edible mushroom, garlic, buttercup, bellflower leaf, cinnamon, spinach, apricot concentrate and 40-60% (v / v) alcohol (ethanol) aqueous solution,
The night gate is aged after mixing raw vinegar and mixing in a stirrer while blowing a breeze of 3-4 m / s for 2 to 4 hours at 23 ~ 28 ℃ 5 ~ 5 ~ process of low temperature aging for 20 to 22 hours at 4 ~ 10 ℃ Prepare what was obtained by repeating for 7 days,
The apricot concentrate is prepared by adding 50 to 200 parts by weight of sugars based on 100 parts by weight of apricot fruit, aged for 30 to 90 days, and then removing the dried liquid;
(Step 2) 100 parts by weight of the night gate, 1 to 5 parts by weight of Deodeok, 8 to 20 parts by weight of situation mushrooms, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of buttercups, 1 to 5 parts by weight of bellflower leaves, cinnamon 1 Preparing a pre-treatment solution of the night gate immersion liquor by mixing 5 parts by weight, 10-20 parts by weight of mussels, 5-10 parts by weight of apricot concentrate, and 500-2000 parts by weight of alcohol solution; And,
(3rd step) aging of the pre-treatment of the night gate immersion wine; method of manufacturing a night gate immersion wine, characterized in that it comprises a. delete delete The method of claim 1,
In the third step, the pre-treatment solution of the night gate immersion liquor is first aged at 8-12 ° C. for 5-10 days and then secondly aged for 20-30 days at 4-6 ° C. Manufacturing method. Night view door immersion wine prepared by the method of claim 1 or 4.

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