KR102073472B1 - Distilled Liquor from A. distichum root and preparation method of the same - Google Patents

Abstract

The present invention relates to a distilled liquor obtained by extracting an alcoholic leaching solution from the roots of the aster tree and refluxing the leaching solution. It is a very useful invention in the liquor industry because of its excellent effect.

Description

Distilled liquor prepared using bark roots and its preparation method {Distilled Liquor from A. distichum root and preparation method of the same}

The present invention relates to a distilled liquor prepared using a stem leaf, flowers, roots and a method for producing the same.

Abeliophy distichum (Nakai) is a deciduous shrub that is named as amiaceae because it resembles a rounded fan-shaped plant. .

Alcohol is classified into fermented liquor, distilled liquor and leach liquor. Leach liquor is prepared by adding raw materials to brew or distilled liquor. For example, various leaching liquors such as ginseng wine, plum wine, and ogapi wine.

Ginseng leaching liquor No. 10-0060213, Green tea leaching liquor No. 10--49498, Gigolpi leaching liquor No. 10-33199, Gojigi leaching liquor No. 10-15306, Spirit mushroom leaching no. 10-135574 Is disclosed.

In addition, when looking at the prior art related to the bark tree, the bark extract and the cosmetic composition containing the same is No. 10-2009-19042, the fragrance composition is 10-2008-119493, the anti-inflammatory agent Patent No. 10-656287, the anti-inflammatory agent No. 10 It is known from -706131 but so far the distillate is not known.

Therefore, an object of the present invention is to provide a distilled liquor using a rootwood root prepared by using the root of the tailwood that no one has ever tried, and a method of manufacturing the same.

The above object of the present invention comprises the steps of naturally drying the cutting dry matter of the root taken in early October to the end of November after the flowers of the bark in full bloom to 25% moisture content in a well-ventilated shade; Blending the root wood dried root cuttings obtained in the natural drying step at a ratio of 1:30 to 40 (w / w) at 20 ° C to leach out the active ingredient at 15 ° C. for 6 months; Comprising the step of extracting the extract of the roots of the roots obtained in the leaching step to reflux in the distillation to prepare a distilled alcohol and the evaluation of the product of the present invention the active ingredient and sensory test result of the final distilled wine.

Distilled liquor using the root of the bark of the present invention, the color is milky white, and the taste is excellent, the sensory test results, compared to the distilled liquor using leaves or flowers, the biologically active ingredient and palatability is significantly superior.

Hereinafter, specific configurations and effects of the present invention will be described in more detail with reference to Examples.

First step: extracting and drying the roots of the bark

After the leaves have fallen after mid-October, the roots are harvested, collected, cut and naturally dried in a well-ventilated shade.

2nd step: preparation of leachate root extract

A dried product (25% water content) cut from the dried bark roots obtained in the first step is blended in a weight ratio of 1:30 to 40 (w / w) in a 20-degree soju to be immersed at 15 ° C. for 6 months to prepare a leachate. .

Third process: manufacture of stir wood distilled spirit

The leachate obtained in the second step was put in a reflux extractor and distilled by a conventional method to obtain a milky white distilled liquor having an alcohol concentration of 50 degrees.

The white flowers of the thorn tree are fragrant flowers that bloom before the leaves, but they have good fragrance. However, since the flowering period is limited to March and April, they are not easy to collect because of the tall flowers. It is green to be used as a leaching liquor, and because of it, it has very low palatability due to the smell of grass and bitter taste. On the other hand, in October-November, various photosynthetic materials synthesized through leaves under Jangwang single are stored in the roots, especially anti-inflammatory and anti-cancer bioactive substances are enhanced, and sugar and polyphenol components are increased to confirm their suitability and practicality. The present invention was completed by earnest research.

Hereinafter, the experimental results are presented according to the examples, but it is obvious that the scope of the present invention is not limited to the points set forth herein.

Example 1

The roots of the bark collected from January 30, 2016 to 11.30 are collected, cut, dried in the shade (preferably 25% moisture content), and 100 g of the dried cuttings are immersed in 3.5 liters of soju at 20 ° C for 6 months. The active ingredient was leached to obtain 3.505 L of the leaching solution.

After distilling the leachate obtained above in a reflux extractor, 1.8L of a milky white distilled spirit having an alcohol concentration of 50 degrees was obtained.

Comparative Example 1.

All of them were carried out under the same conditions except that the flowers of the stems were used.

Comparative Example 2.

All of them were carried out under the same conditions except that the leaves of the stems were used.

Experimental Example 1. Antioxidant Activity and Yield

According to the present invention, the antioxidant activity of the distilled wine obtained in Example 1 and Comparative Examples 1 and 2 was measured by the specific index 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method. 800 μL of a solution of 12.5 mg of DPPH dissolved in 100 mL of ethanol was added to 200 μL of a distilled liquor sample according to the present invention and reacted for 10 minutes, and then the optical density was measured at 525 nm. The obtained one was most effective in scavenging activity and yield.

(IC ₅₀ μg / mL) division Example 1 Comparative Example 1 Comparative Example 2 Remarks Scavenging activity 20.30 83.68 125.32 150.93 yield(%) 50.2 19.3 20.1 -

[Note] Remarks are water extracts of the original.

Experimental Example 2. Bioactive Components (ppm)

Distilled liquor obtained from S. aureus according to Example 1 and Comparative Examples 1 and 2 of the present invention was immersed in alcohol, and bioactive components such as furfural, polyphenol, and sugar were increased during aging period during storage. Best of all (Table 2).

division Example 1 Comparative Example 1 Comparative Example 2 Remarks Polyphenols 102.4 31.2 18.1 ND Pruprral 29.0 5.4 3.2 ND Party(%) 0.21 0.78 ND ND

[Note] 1. ND = Not detected

    2. Remarks The water extract of the original.

Experimental Example 3. Sensory Test

According to Examples 1 and 2 of the present invention, 10 mL of distilled liquor having a milky white color obtained from the aster tree was randomly sampled by 10 men and women in their 20s to 50s, and was used for flavor, throbbing (softness), anesthesia, and overall preference. The average value of the results obtained by the five-point scoring method (five points: good, three points: normal, one point: bad) was obtained as shown in Table 3 below.

division Example 1 Comparative Example 1 Comparative Example 2 zest 4.5 4.2 2.9 Thirsty (soft) 4.6 3.8 2.5 Already 4.7 3.7 2.8 Symbol 4.5 3.5 3.3

Claims (2)

Naturally drying the cutting dried material of the roots taken from the beginning of October to the end of November after the flowers of the bark tree are in full bloom so that the moisture content is 25% in a well-ventilated shade; Blending the dried root cuttings of the crypts obtained in the drying step at a ratio of 1:30 to 40 (w / w) at 20 degrees, and leaching at 15 ° C. for 6 months; Distilled liquor obtained from the leaching step of distilled from the roots of a distilled liquor to prepare a distilled liquor, characterized in that the method of producing a distilled liquor from the bark wood roots. An alcohol concentration of 50 degrees prepared by the method of claim 1, milky white, distilled root.

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