KR102096073B1 - Method for manufacturing fermented beverage enhancing heart function - Google Patents

Abstract

A fermented beverage manufacturing method according to the present invention comprises the following steps: preparing a medicinal herb rice wine containing Notoginseng Radix et Rhizoma, Ornithogalum caudatum and purple onion, and producing brown rice herb vinegar containing brown rice along with young pine needle materials and safflower materials; preparing a basic fermentation broth by mixing the prepared herbal rice wine and the prepared brown rice vinegar with a weight ratio of 1 to 1; and preparing a final fermentation broth by aging the prepared basic fermentation broth for a specific period of time.

Description

Method for manufacturing fermented beverage enhancing heart function}

The present invention relates to a beverage manufacturing method for promoting health, and more particularly, to a fermented beverage manufacturing method.

Modern people are threatened with life due to excessive mental and physical stress caused by contact with various environmental pollution and inevitable hazards. In particular, as the obesity population has increased at home and abroad over the past 20 years, as interest in health increases, interest in health promotion and prevention of chronic diseases in the physiologically active substances contained in foods consumed increases. Korean studies are being actively conducted. In particular, it has been found that adult diseases (obesity, heart disease, etc.), which are known to be closely related to food intake, can be prevented by correct food intake, and the development of active substances and food materials that suppress and prevent cardiovascular disease development rather than the development of therapeutic agents Rather, it is recognized as effective, and interest in them is increasing.

Accordingly, a health-oriented food culture is being formed, and among various functional foods for health, research on fermented foods by enzymes is actively being conducted.

Fermented foods are functional foods that use enzymes. Enzymes are organic compounds from various microorganisms that catalyze chemical reactions in living organisms. Cells of all living organisms, including animals and plants, contain various types of enzymes. However, life is maintained by the catalysis of such enzymes. In other words, enzymes are widely distributed in cells and are involved in the chemical reaction of living organisms. Foods designed to enhance the function of such enzymes are fermented foods, which produce various bioactive substances and nutrients through the fermentation and aging processes of enzymes and microorganisms of grains, fruits, and vegetables, and multiply beneficial bacteria to digest and absorb them. It is rich in various trace elements and bioactive substances that help.

However, in the case of such conventional fermented foods, there is a problem that enzyme activity is very weak, and particularly, fermented foods related to improving heart function do not exist.

The problem to be solved by the present invention relates to a method of manufacturing a fermented beverage for promoting blood circulation and increasing activity of cardiac function.

The method for preparing a fermented beverage according to the present invention for solving the above problems is to prepare herbal rice wine containing samchil herb, fermented onion and purple onion, and to produce brown rice herb vinegar containing brown rice with songsun and safflower. ; Preparing the basic fermentation broth by mixing the prepared herbal rice wine and the prepared brown rice vinegar with a weight ratio of 1 to 1; And preparing the final fermentation broth by aging the produced basic fermentation broth for a certain period of time.

The manufacturing of the medicinal herb rice wine includes: mixing the brown rice and yeast with water to prepare a basic rice wine; Mixing the samchik herb, the fermented onion and the purple onion in a first ratio in the basic rice wine; And it characterized in that it comprises the step of preparing the herbal makgeolli by aging the mixed solution containing the samchil herb, the fermented onion and the purple onion for 14 days in the basic makgeolli.

The first ratio is characterized in that the weight ratio between the basic rice wine, the samchil herb, the fertility onion and the purple onion is 20 to 0.5 to 5 to 5.

The step of mixing the samchik herb, the fermented onion and the purple onion into the basic rice wine, when the basic rice wine has a temperature of 31 [° C.] and an alcohol content of 6 [%], bubbles are generated when the bubble is generated. It is characterized in that the fermented onion and the purple onion are mixed with the basic rice wine.

The step of preparing the brown rice herbal vinegar may include: mixing and breaking so that the weight ratio of the brown rice, yeast, and water is 2 to 0.6 to 7; Cooling the cut brown rice mixture at room temperature, and then mixing the brown rice mixture with the songsun material and the safflower by a second ratio; It characterized in that it comprises the step of preparing the brown medicinal herb vinegar by aging the mixture of brown rice medicinal herbs mixed with the songsun material and the safflower material for 45 days.

The second ratio is characterized in that the weight ratio between the brown rice mixed liquid, the songsun material and the safflower material is 9.6 to 0.7 to 0.3.

The step of preparing the final fermentation broth includes: preparing the intermediate fermentation broth by maturing the basic fermentation broth for 200 days as the predetermined period; And filtering the solid component from the aged intermediate fermentation broth to extract the liquid component, and then aging the extracted liquid component for 20 days to prepare the final fermentation broth.

According to the present invention, by producing a fermented beverage using brown rice herbal vinegar containing herbal ingredients makgeolli and songsun and safflower containing ingredients of samchil herb, fermented onion and purple onion, while having high enzyme activity, Make it possible to increase blood circulation.

1 is a flow chart of one embodiment for explaining a method of manufacturing a fermented beverage according to the present invention.
2 is a flowchart of one embodiment (S100A) for explaining the manufacturing process of the medicinal herb rice wine shown in FIG.
3 is a flowchart of an embodiment for explaining the manufacturing process of brown rice vinegar shown in FIG.

The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art, and the following embodiments can be modified in various other forms, and the scope of the present invention is It is not limited to the following embodiments. Rather, these examples are provided to make the present disclosure more faithful and complete and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is used to describe a specific embodiment and is not intended to limit the present invention. As used herein, singular forms may include plural forms unless the context clearly indicates otherwise. Also, as used herein, “comprise” and / or “comprising” specifies the shapes, numbers, steps, actions, elements, elements and / or the presence of these groups. And does not exclude the presence or addition of one or more other shapes, numbers, actions, elements, elements and / or groups. As used herein, the term “and / or” includes any and all combinations of one or more of the listed items.

Hereinafter, embodiments of the present invention will be described with reference to the drawings schematically showing embodiments of the present invention. In the drawings, deformations of the illustrated shape can be expected, for example, according to manufacturing technology and / or tolerances. Therefore, the embodiments of the present invention should not be interpreted as being limited to a specific shape of the region shown in this specification, but should include, for example, a change in shape caused by manufacturing.

1 is a flow chart of one embodiment for explaining a method of manufacturing a fermented beverage according to the present invention.

First, to prepare a medicinal herb makgeolli containing samchil herb, fertility onion and purple onion, and to produce brown rice herb vinegar containing songsun and safflower together with brown rice (step S100). The manufacturing process of medicinal herbs makgeolli and brown rice herbal vinegar will be described based on the contents shown in FIGS. 2 and 3.

2 is a flowchart of one embodiment (S100A) for explaining the manufacturing process of the medicinal herb rice wine shown in FIG.

First, a basic rice wine is prepared by mixing water with brown rice and yeast (step S200). Brown rice is a rice with higher nutritional properties and functionality, such as protein, vitamins, minerals, and dietary fiber, than white rice. In particular, brown rice is an important source of dietary fiber and contains about 3 to 4 times of flour and 2 times of white rice to suppress the increase in blood pressure and to increase the volume of feces, which has been found to have the effect of preventing diabetes, constipation and colon cancer. In addition, brown rice contains effective ingredients such as gaba (γ-aminobutyric acid), gamma-orizanol, octacosanol, tocopherol, and tocotrienol, which lower cholesterol. , Blood pressure suppression, anti-cancer effect and serum lipid improvement effect are known.

To make a basic rice wine, first wash the brown rice, soak it in water, and heat it to steam. Steamed brown rice Jiebab (aka Godubab) is aged for 3 to 4 days while maintaining the temperature of 15 to 20 [℃]. Subsequently, purified water, yeast, malt, and brown sugar are added to the aged brown rice. At this time, the first mixture is prepared by mixing 20 to 40% by weight of yeast with 60 to 80% by weight of primary purified water relative to the total weight of the first mixture. Thereafter, the primary mixture is shaken for 1-2 hours to extract yeast. The yeast extract is filtered to prepare a yeast extract filtrate. After mixing the yeast extract filtrate 10 to 30% by weight and 30 to 90% by weight of brown rice and dried for 12 to 24 hours to prepare a mixed composition. A second mixed solution is prepared by mixing 10 to 40% by weight of the mixed composition and 60 to 90% by weight of the second purified water based on the total weight of the second mixed solution in the mixed composition. A basic makgeolli is prepared by further aging for 3 to 4 days while stirring 2 to 3 times a day at 28 [° C.] to 31 [° C.] with a secondary mixed solution.

After step S200, the basic rice wine is mixed with a first ratio of samchil herb, fertility onion and purple onion (step S202).

Samchil Herb contains the roots or stems of Samchil, a perennial herb belonging to the family Araceae. The medicinal properties of Samchil Herb are warm and slightly bitter. Samchil Herb is a hemostatic agent that shortens blood clotting time, dissolves blood lipids and activates immune function. Samchil Herb is effective for hemorrhage, nosebleeds, and fecal bleeding at the end of gastric ulcer or cirrhosis. In addition, Samchil herb has analgesic anti-inflammatory action and is used for bruises, fractures, and boils.

The fertility onion is a perennial bulbous plant of the lily family, and is also called a wild sea otter or a long-tailed moon column. Fertility onions contain quercetin, alin, sulfur compounds, pravonoids, amino acids, vitamins, and the like, and thus have antibacterial effects, strengthening immunity, improving liver function, improving blood circulation, and preventing diabetes.

Purple onion contains quercetin, rutin, emulsified allin, sulfide, amino acids, vitamins, etc., so it is effective in antibacterial activity, strengthening immunity, reducing cholesterol, and dieting.

Here, the first ratio, the weight ratio between the basic rice wine, samchil herb, fermented onion and purple onion may be 20 to 0.5 to 5 to 5. Samchil herb is mixed in powder form, and fermented onion and purple onion are cooked in boiling water once, and then cooled to mix. At this time, the basic condition of the basic rice wine is that when the temperature is 31 [℃] and the alcohol content corresponds to 6 [%], air bubbles are generated, so that Samchil herb, fermented onion and purple onion can be mixed with the basic rice wine.

After step S202, a mixture solution containing samchil herb, fermented onion, and purple onion is aged for 14 days to prepare the herbal rice wine (step S204).

3 is a flowchart of an embodiment for explaining the manufacturing process of brown rice vinegar shown in FIG.

First, the mixture is cut so that the weight ratio of brown rice, yeast, and water is 2 to 0.6 to 7 (step S300).

At this time, the brown rice is washed with water, immersed for 1 day, and then germinated brown rice is germinated by increasing germination by germinating the immersed brown rice at a temperature of 30 ° C for 4 days, and then germinated brown rice, that is, germinated brown rice. It may be obtained through a process of increasing the temperature at 100 ℃ for 30 minutes.

After the step S300, the cut brown rice mixture is cooled at room temperature, and then the brown rice mixture is mixed with the turnip material and safflower by a second ratio (step S302). When the cut brown rice mixture is cooled at room temperature, acetic acid fermentation proceeds slowly, and when the alcohol content is 3 to 4 [%] by acetic acid fermentation, the songsun component and safflower component are mixed.

Here, the songsun is in the order of the newly sprouted pine, the songsun material may be a songsun powder. Songsun material has a function to promote the secretion of hormones by lowering cholesterol levels in the body and expanding the peripheral nerves. In addition, safflower is also known as safflower, which corresponds to the perennial plant of the Asteraceae family, and safflower material may be safflower powder. Safflower is effective for gynecological diseases, and young sterling silver is edible. In particular, safflower seeds are effective in preventing and treating circulatory diseases such as arteriosclerosis, hyperlipidemia, and hypertension. In this case, the second ratio, the weight ratio between the brown rice mixed solution, songsun material and safflower material may be 9.6 to 0.7 to 0.3. On the other hand, when mixing the transport material and safflower material in the brown rice mixture, it is also possible to mix by adding an attractant bacteria. The additional mixing of the attractant bacteria serves to promote acetic acid fermentation.

After the step S302, the brown rice medicinal vinegar mixed with the songsun material and the safflower is aged for 45 days to prepare the brown rice vinegar (step S304). When the brown rice medicinal herb mixture in which the songsun material and the safflower material is mixed is aged for 45 days, the alcohol content is made with acetic acid fermentation of about 30 [%].

After the above-described step S100, the prepared herbal makgeolli and the prepared brown rice herbal vinegar are mixed so that the weight ratio is 1 to 1 to generate a basic fermentation broth (step S102). At this time, medicinal herbs makgeolli or brown rice vinegar may be mixed in the state containing each solid material, or after filtering the solid material using a filter, the filtered liquid component may be mixed in a one-to-one.

After step S102, the resulting basic fermentation broth is aged for a period of time to prepare a final fermentation broth (step S104). In the step of preparing the final fermentation broth, the basic fermentation broth is aged for 200 days as the predetermined period to prepare an intermediate fermentation broth. Then, after filtering the solid material from the aged intermediate fermentation broth to extract the liquid substance, the extracted liquid substance is aged for 20 days to prepare the final fermentation broth.

Although the embodiments of the present invention have been described as above, the embodiments disclosed in the specification of the present invention are not intended to limit the present invention. The scope of the present invention should be interpreted by the following claims, and all technologies within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.

Claims (7)

Preparing a medicinal herb rice wine containing samchil herb, fermented onion and purple onion, and producing brown rice herb vinegar containing brown rice and songsun and safflower;
Preparing a basic fermentation broth by mixing the prepared medicinal herb rice wine and the prepared brown rice vinegar with a weight ratio of 1 to 1; And
Comprising the step of preparing the final fermentation broth by maturing the resulting basic fermentation broth for a period of time,
The step of manufacturing the medicinal herb rice wine,
Preparing a basic makgeolli by mixing water with the brown rice and yeast;
The basic rice wine is mixed with the Samchil herb, the fermented onion, and the purple onion by a first ratio, and the weight ratio between the basic rice wine, the Samchili herb, the fermented onion and the purple onion is 20 to 0.5 as the first ratio. Mixing to be 5 to 5; And
Comprising the step of preparing the herbal makgeolli by maturing the mixed solution containing the samchil herb, the fermented onion and the purple onion for 14 days in the basic makgeolli,
The step of preparing the brown rice vinegar,
Mixing and breaking so that the weight ratio of the brown rice, the yeast and the water is 2 to 0.6 to 7;
After cooling the cut brown rice mixed solution at room temperature, the brown rice mixed solution is mixed with the songsun material and the safflower material in a second ratio, but as the second ratio, the weight ratio between the brown rice mixed solution, the songsun material and the safflower material is 9.6. Mixing to a ratio of 0.7 to 0.3; And
A method of manufacturing a fermented beverage, comprising the step of aging the mixed brown rice herb mixture solution of the songsun material and the safflower material for 45 days to prepare the brown rice herbal vinegar. delete delete The method according to claim 1,
In the basic rice wine, the step of mixing the Samchil herb, the fermented onion and the purple onion,
Production of fermented beverages, characterized in that the basic rice wine is a temperature of 31 [° C] and the alcohol content is 6 [%], so that bubbles are generated and the samchik herb, the fermented onion and the purple onion are mixed with the basic rice wine. Way. delete delete The method according to claim 1,
The step of preparing the final fermentation broth,
Preparing the intermediate fermentation broth by maturing the basic fermentation broth for 200 days as the predetermined period; And
And filtering the solid component from the aged intermediate fermentation broth to extract the liquid component, and then aging the extracted liquid component for 20 days to prepare the final fermentation broth.

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