KR102428523B1 - Manufacturing method of Liquor using Epimedium Koreanum, Lespedeza Cuneata and Red Ginseng - Google Patents

Abstract

The present invention relates to a method for producing a liqueur using Samji leaf herb, Yagwanmun and red ginseng, comprising the steps of mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1); Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2); A step of making a mixture by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng (step 3); A leachate preparation step of mixing 4-6 parts by weight of the mixture to 100 parts by weight of the distilled liquor and leaching at 70-80° C. for 30 days (step 4); and mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor to prepare a liqueur (step 5); It is a technical feature to include, while having an effect on improving erectile function, there is an effect that can remove the bitter taste.

Description

Manufacturing method of Liquor using Epimedium Koreanum, Lespedeza Cuneata and Red Ginseng}

The present invention relates to a method for producing a liqueur using Samjiguyeopcho, Yagwanmun and red ginseng, and more particularly, to a method for producing a liqueur using Samjiguyeopcho, Yagwanmun and red ginseng, which can remove bitter taste while having an effect on improving erectile function. is about

According to research results, it is known that human energy lasts until old age. However, the reality is that social life becomes complicated and in order to survive in a competitive society, it is exposed to a lot of stress, which causes physical weakness and lack of energy, which leads to a decrease in energy.

In the West, Viagra is widely known and used as a treatment for weakened stamina in men. However, these agents do not treat impotence by treating organic causes caused by neurasthenia or vascular disorders, or by relieving stress and normalizing reduced physical strength, thereby enhancing blood flow only when necessary. It is merely to relieve the impetence of the subject.

As described above, Viagra, a western treatment for erectile disorders, has serious side effects in blood pressure, leading to death after taking it.

Republic of Korea Patent Publication No. 10-1002774 (2010.12.21.) discloses a herbal medicine as the main ingredient, energy-enhancing food and its manufacturing method is disclosed.

However, there has been no disclosure of liqueurs using samjiguyeopcho, yagwanmun, and red ginseng that are effective in improving stamina.

KR 10-1002774 B1 2010.12.21.

It is an object of the present invention to provide a method for producing liqueur using Samjiguyeopcho, Yagwanmun and red ginseng, which can remove bitterness while having an effect on improving erectile function.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1); Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2); A step of making a mixture by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng (step 3); A leachate preparation step of mixing 4-6 parts by weight of the mixture to 100 parts by weight of the distilled liquor and leaching at 70-80° C. for 30 days (step 4); and mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor to prepare a liqueur (step 5); It provides a method for producing liqueur using Samjiguyeopcho, Yagwanmun, and red ginseng, which includes.

In step 1, including 10 to 20 parts by weight of green vinegar water in 100 parts by weight of alcohol additionally, wherein the green vinegar water is 1,000 parts by weight of water in 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija After heating at 100~105℃ for 4~6 hours, it is prepared by filtration.

In step 4, 1 to 5 parts by weight of the goji berry extract and 1 to 5 parts by weight of the maekmundong extract are additionally mixed with 100 parts by weight of the distilled liquor, but the goji berry extract is 300 to 400 parts by weight of water added to 100 parts by weight of the goji berries and at 95 to 105° C. It is heated for 1 to 2 hours and then filtered, and the maekmundong extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of maekmundong, heating at 105 to 110° C. for 5 to 7 hours, and then filtering.

In step 5, 1 to 5 parts by weight of stevia extract and 1 to 5 parts by weight of allulose are additionally included in 100 parts by weight of the leaching liquor in step 5, wherein 600 to 700 parts by weight of purified water is added to 100 parts by weight of stevia and at 95-100 ° C. After extraction by heating for 3-4 hours, it is filtered.

After step 5, 0.1 to 1 parts by weight of pork potato, 0.01 to 0.1 parts by weight of almonds and 0.01 to 0.1 parts by weight of onion are mixed with 100 parts by weight of the liqueur, stored in oak barrels and aged for 1 to 2 years at room temperature is added

The manufacturing method of liqueur using Samjiguyeopcho, Yagwanmun and red ginseng according to the present invention is effective in improving erectile function and has the effect of removing bitter taste.

Hereinafter, the present invention will be described in detail.

First, a method for producing a liqueur using samjiguyeopcho, yagwanmun and red ginseng according to the present invention will be described.

The manufacturing method of liqueur using Samjiguyeopcho, Yagwanmun and red ginseng of the present invention,

mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1);

Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2);

A step of making a mixture by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng (step 3);

4 to 6 parts by weight of the mixture is mixed with 100 parts by weight of the distilled liquor and leached at 70 to 80° C. for 30 days (step 4); and

preparing a liqueur by mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor (step 5);

includes

As the alcohol in step 1, fermented alcohol having an alcohol concentration of 95% may be used.

The distillation method in step 2 is not particularly limited. The distilled liquor has an alcohol concentration of 45%.

Step 3 is a step of making a mixture by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng.

The present invention is characterized in that Samjiguyeopcho, Yagwanmun and red ginseng are blended in the above ratio to improve erectile function.

The three earth yeopcho ( Epimedium koreanum ) is a dicotyledonous perennial plant of the Herniaceae Barberry family, which is a plant that grows wild in Korea, northeastern China, and the like. It grows mainly in the shade of trees in mountainous areas, and its rhizome extends sideways and has many fine roots. Stems are clustered, 30 cm high, thin and hairless, and the lower part is surrounded by scaly leaves. The upper part of the stem is divided into three branches, and three leaves are attached to each end of the branch. The leaves from the root are gathered and the petiole is long. The leaves on the stem are 5~13.5 cm long, egg-shaped, with a sharp tip, and the lower part is heart-shaped, with fine serrations like hairs on the edge. Flowers bloom in May and run downwards in raceme at the tip of the stem. The fruit is gold and has a cylindrical shape with a length of 10-13 mm and pointed at both ends. In oriental medicine, the whole plant is used as a medicinal herb called yin-yang-gwak, which has aphrodisiac, tonic, gangjeong, and geopung effects. In folklore, it is used for yin, nervous breakdown, forgetfulness, hysteria and lack of erection.

The Yagwanmun is a semi-shrub of the dicotyledonous Rosaceae legume family, which is a perennial grass attached to the legume family, called Lespedeza cuneata in Korean. It is known to be effective for the respiratory system. Yagwanmun is a common grass. They grow in groups like the slopes that were cut to clean new roads. In other words, Yagwanmun is a perennial plant belonging to the legume family, and it is about 1m tall and looks like a semi-shrub. The leaves are alternate phyllotaxis with three leaflets. Pale yellow flowers smaller than the leaves bloom in groups of 2-4 in the leaf axil from late summer to early autumn, and sometimes closed flowers that do not open. The stems were weaved and used to make baskets, and in Chinese medicine, they are used to treat expectorant and bronchitis or as a tonic. It grows mainly in the fields of various parts of Korea, and is also distributed in Japan, China, and Taiwan. Livestock feed and broom material In the past, it was sown in oriental afforestation as a ground cover composition of wasteland and as a plant to improve fertility. The components of Yagwanmun include pinitol, flavonoids, phenolic components, tannins and beta-sitosterol. The flavonoids are separated into quercetin, kaempferol, vitexin, orientin, and the like. The taste of Yagwanmun is bitter and slightly bitter, and the nature is flat and non-toxic. It mainly acts on the lungs, liver and kidneys. It strengthens the liver and kidneys, eliminates eohyeol, and relieves swelling. It relieves nightmares, lobster, diarrhea, bruises and asthma, brightens the eyes, softens muscles and tendons, and improves blood circulation. In addition, it lowers heat and kills insects in the stomach, treats boils on the breast, snake bites, and red and bloodshot eyes, and is effective in stomach ulcers and prolapse. There are flavonoids, pinitol, phenol, tannin, sitosterol, etc. in the leaves, roots and stems of Yagwanmun. These ingredients eliminate inflammation and remove phlegm, and kill or inhibit Staphylococcus aureus, pneumococcus, streptococci, and catarrhal.

The red ginseng (Panax ginseng C.A. Meyer) is a 4-6 year old fresh ginseng, which is a perennial grass belonging to the Orchidaceae family, is selected and steamed and dried without peeling. In oriental medicine, it has been used as a representative herbal medicine that has the effect of promoting health and preventing diseases, such as slightly warm in nature, slightly sweet in taste, and slightly bitter in nature, and enters the rain, lungs, and heart to replenish energy and make extracts. The active ingredients of red ginseng are more concentrated in the process of drying after steaming, and physiologically active ingredients effective for the human body such as saponins are produced, which improves digestion and absorption, and helps to improve the immune system and strengthen functions.

Step 4 is a step of mixing 4-6 parts by weight of the mixture with 100 parts by weight of the distilled liquor and leaching at 70-80°C for 30 days.

When less than 4 parts by weight of the mixture is mixed with 100 parts by weight of the distilled liquor, there is a problem that the stamina improvement effect is insufficient, and when mixed with more than 6 parts by weight, digestive disorders may occur.

The present invention has the advantage of providing a liqueur having excellent stamina improvement effect by mixing Samjiguyeopcho, Yagwanmun and red ginseng with the distilled liquor.

The alcohol concentration of the liqueur prepared in step 5 is 25%.

The oligosaccharides are also referred to as monosaccharides and fructoses, and are sugars formed by bonding two or more monosaccharides, and usually refer to those having a polymerization degree of 3 to 10. Oligosaccharides may be divided into homo-oligosaccharides having the same constituent monosaccharides and heterooligosaccharides having two or more different constituent monosaccharides.

The scralose is a white powder obtained by chlorinating sucrose, and is a synthetic sweetener that is easily soluble in water and has about 600 times the sweetness of sucrose.

In step 1, 10 to 20 parts by weight of green tea water may be additionally included in 100 parts by weight of alcohol.

There is an advantage of being able to prepare a soft liqueur by additionally including green tea water in the alcohol.

The green tea water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100 to 105° C. for 4 to 6 hours, followed by filtration.

The plum ( Prunus mume ) is the fruit of the plum tree produced widely in Korea, and is rich in minerals such as fiber, free sugar, calcium, and iron, as well as organic acids such as succinic acid, citric acid, malic acid and tartaric acid. It is known as an alkaline food with a lot of content, and has been used as a herbal medicine in oriental medicine and folklore to show the effects of plum root, leaf, flower, and fruit for dryness, jigal, jiri, expectoration, poisoning, detoxification, vomiting, and fever. Recently, it has been found to be effective in preventing aging, relieving hangovers and constipation, and in addition, it is known that it has an antibacterial effect against bacteria that cause typhoid, cholera, and food poisoning.

The Schisandra chinensis is a deciduous vine of the Schisandra family, and the fruits are mostly round and ripe in red in August-September, contain 1 or 2 seeds, have a strong sour taste, and contain medicinal ingredients, among them sijandrine. (Schizandrin), gomisin (Gomisin), citral (Malic acid), citric acid (Citric acid), etc. contain ingredients such as strengthening the heart, lowering blood pressure and increasing immunity, so it is used as a tonic. It is known to be effective in treating cough and thirst as it strengthens lung function and has antitussive and expectorant effects.

In step 4, 1 to 5 parts by weight of Goji berry extract and Maekmundong extract may be additionally mixed with 100 parts by weight of the distilled liquor.

By additionally including Goji berry extract and maekmundong extract in the distilled liquor, there is an advantage that can further improve the stamina improvement effect.

The goji berry has traditionally been known for its efficacy in preventing diseases (liver, kidney, blood pressure improvement, diabetes, etc.) and restoring energy (dizziness, neurological disease, etc.), and the main active ingredients include betaine and zeaxanthin. ), β-sitosterol, physalien, and choline, among which betaine and zeaxanthin are known as the most representative components. Betaine is water-soluble and is present in tea or hot water using water as a solvent, and zeaxanthin is fat-soluble and is a major functional ingredient extracted in an organic solvent such as ethanol. The clinical efficacy of Goji berry can be found in various herbal literatures such as Bonchogangmok and Donguibogam, and it is known that it is mainly effective in adult diseases such as hypertension, headache, paralysis, neurological diseases, diabetes, etc. has been reported

The Goji berry extract can be prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of Goji berry, heating at 95 to 105° C. for 1 to 2 hours, and then filtering.

The maekmundong has been used by adding as a part of herbal medicines rather than being used alone as medicinal substances. Representative examples of these include saengmaeksan, ongyeongtang, and licorice-tang. The main pharmacological components of maekmundong are steroid-based saponins opiopogenine A, B, methylophiopogonone A, B, opiopogonanone A, methylophiopoginanone A Homo-isoflavonoids such as , B, and other polysaccharides such as β-sitosterol, stigmasterol, β-sitosterol glucoside, and oligosaccharides are contained in the tuber root by more than 60%. Paekmundong tuberous root has anticancer activity, and its main component is saponin having the structure of spicatoside A and B. In addition, when the intake of maekmundong extract is increased in rats fed a high-cholesterol diet, lipid excretion is increased to decrease lipids, and by reducing the concentration of corticosterone in the blood of mice induced by starvation stress, hunger stress is reduced.

The maekmundong extract may be prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of maekmundong, heating at 105 to 110° C. for 5 to 7 hours, and then filtering.

In step 5, 1 to 5 parts by weight of the stevia extract and 1 to 5 parts by weight of allulose may be additionally included in 100 parts by weight of the leaching liquor.

There is an advantage in that the bitter taste of liqueur can be reduced by additionally including stevia extract and allulose in the leaching agent in step 5.

The stevia is a perennial sukgeuncho belonging to the Asteraceae. It is native to the mountainous areas of the borders of Paraguay, Argentina, and Brazil in South America. The leaf is lanceolate, has fine sawtooth, is curved, has no petiole, and is attached to the stem in opposite directions. The stem grows about 70-100 cm, each node has a leaf, and a branch sprouts from the leaf axil. During the winter, the stem loses its function, and a new branch grows from the hidden eye close to the root to form a new stem every year. In the root, the development of the original root is not clear, and there are many side roots and membrane roots. The flowers bloom in clusters of 5-6 common flowers, showing self-incompatibility. As it is a solitary plant, flowering is promoted under single conditions. Stevia leaves contain 6-7% of stevioside compared to the weight of the whole plant as a major sweetening ingredient, and the content varies greatly depending on the individual. The stevioside is 250 times sweeter than sugar, and as a non-carcinogenic or calorie-free sugar substitute sweetener, it is used in seafood, pickled vegetables, desserts, beverages and confectionery, etc. and as a hypoglycemic sweetener for caries patients.

The stevia extract is obtained by adding 600 to 700 parts by weight of purified water to 100 parts by weight of stevia, extracting by heating at 95 to 100° C. for 3 to 4 hours, and then filtration.

The allulose is a type of sugar having a chemical formula C ₆ H ₁₂ O ₆ , a molecular weight of 180.16, and is known to be present in small amounts in figs and grapes, and is also called psicose. The allulose is a concept including both D-allulose and L-allulose, and commercially available allulose may be purchased and used, or one prepared by a chemical method or a microbiological method may be used without limitation. The allulose may be included in a powder or liquid form, or a mixed sugar form with saccharides other than allulose. Specifically, the allulose may be in the form of a mixed sugar with one or more sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweeteners, and liquid sugars in addition to allulose, but is not limited thereto.

After step 5, 0.1 to 1 parts by weight of pork potato, 0.01 to 0.1 parts by weight of almonds and 0.01 to 0.1 parts by weight of onion are mixed with 100 parts by weight of the liqueur, stored in oak barrels and aged for 1 to 2 years at room temperature can be added.

The present invention has the advantage of being able to solve the symptoms of not being able to sleep due to the arousal effect after drinking the liqueur by mixing and ripening the liqueur with pork potatoes, almonds and onions.

The pork potato is a plant of the Asteraceae family that blooms yellow flowers, and is also called 'tungdwaji'. doesn't happen However, these pork potatoes do not contain starch and are excellent as a diabetic diet because they are plants containing about 14% of inulin, a polymer of fructose as a sugar. In other words, unlike starch, inulin cannot be broken down by human digestive enzymes, and fructose from which inulin is decomposed by the action of enzymes is difficult to digest, so it is a sweetener that can be safely provided to people with diabetes . In addition, it is known that inulin has an effect of lowering blood sugar level, and has an effect of revitalizing the function of the pancreas by alleviating the burden on the pancreas, a diet effect, and furthermore an effect of restoring the function of the kidney.

The almond belongs to nuts and consists of vitamin E 7.4 ATEmg, protein 6.0g, dietary fiber 3.3g, sugar 1.4g, total fat 14g, monounsaturated fat 9.1g, calories 164 kcal, and the like. A recent study on almonds found that consuming a handful (28 g) of almonds at least five times a week may help prevent type 2 diabetes in women, while other studies have found that almonds are beneficial for health. It has been found that when included in the diet, it can have the effect of lowering cholesterol levels without negatively affecting blood sugar control. They also found that different types of almonds, including whole almonds, raw or roasted almonds, almond butter, and almond oil, all have the effect of lowering LDL cholesterol levels.

The onion is a perennial plant belonging to the monocotyledon family Liliaceae and Liliaceae, and is widely used worldwide as one of the ingredients used for cooking food along with garlic, red pepper, and the like. Onions contain various vitamins and minerals such as calcium and phosphoric acid, which remove harmful substances from the blood. Among the components of onions, quercetin acts as an antioxidant, and pecuchin is known to decompose cholesterol. In addition, onions are known to have various actions such as anticancer effect, antibacterial effect, and blood sugar lowering effect.

The oak tree is a porous structure, and as the distilled spirits in the barrel and the outside air circulate slowly, the carbon dioxide dissolved in the distilled spirits is discharged, and the interaction between oxygen and distilled spirits enhances the taste and induces a stable aging process. Oak barrels of various types (oak, acacia, chestnut, etc.) may be used, and preferably, oak barrels having a light or medium toast color are used.

The method for producing liqueur using Samjiguyeopcho, Yagwanmun and red ginseng according to the present invention has an advantage in that it is effective in improving erectile function and can remove bitter taste.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

110 parts by weight of water and 0.05 parts by weight of activated carbon were mixed with 100 parts by weight of fermented alcohol having an alcohol concentration of 95%. The alcohol mixed with the activated carbon was distilled using a vacuum distiller to prepare distilled liquor having an alcohol concentration of 45%. A mixture was made by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng. 5 parts by weight of the mixture was mixed with 100 parts by weight of the distilled liquor and leached at 80° C. for 30 days to prepare a 45% alcohol concentration leached liquor. A liqueur having an alcohol concentration of 25% was prepared by mixing 80 parts by weight of water, 5 parts by weight of oligosaccharide, and 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor.

In Example 1, 10 parts by weight of green tea water was additionally mixed with 100 parts by weight of the fermented alcohol having an alcohol concentration of 95%, and 5 parts by weight of the Goji berry extract and 5 parts by weight of the maekmundong extract were additionally mixed with 100 parts by weight of the distilled liquor. A mixture of 5 parts by weight of stevia extract and 5 parts by weight of allulose was additionally mixed with 100 parts by weight of the leachate, and 1 part by weight of pork potato, 0.1 parts by weight of almonds and 0.1 parts by weight of onion were mixed with 100 parts by weight of the liqueur, and stored in an oak barrel at room temperature. Except for aging for 1 year, the liqueur was prepared in the same manner.

The herbal water was prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100° C. for 4 hours, followed by filtration. The Goji berry extract was prepared by adding 400 parts by weight of water to 100 parts by weight of Goji berry, heating at 100° C. for 2 hours, and then filtration. The maekmundong extract was prepared by adding 400 parts by weight of water to 100 parts by weight of maekmundong, heating at 105° C. for 7 hours, and then filtering. The stevia extract was obtained by adding 600 parts by weight of purified water to 100 parts by weight of stevia, followed by extraction by heating at 95° C. for 3 hours, followed by filtration.

[Comparative Example 1]

In Example 1, red ginseng was used alone instead of a mixture of 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng. Except for that, the liqueur was prepared in the same manner.

[Experimental Example 1]

The liqueur prepared in Examples 1 and 2 and the liqueur prepared in Comparative Example 1 were subjected to sensory tests such as taste, color, aroma, and overall preference by a sensory tester. The measured results were averaged and shown in Table 1. The sensory test was measured using a 9-point scale method by 30 sensory test personnel with more than 2 years of sensory test experience.

taste incense color throat swallow overall sign Example 1 8.7 8.5 8.2 8.6 8.6 Example 2 8.9 8.9 8.8 8.8 8.9 Comparative Example 1 7.1 7.4 7.6 7.3 7.3

As can be seen from Table 1, compared to the liqueur of Comparative Example 1, the liqueurs of Examples 1 and 2 prepared according to the present invention showed higher scores in the overall sensory test.

[Experimental Example 2]

For 30 evaluators of Experimental Example 1, 100 ml of the liqueurs prepared in Examples 1 and 2 and Comparative Example 1 were ingested, and a survey was conducted on the fatigue recovery effect, as shown in Table 2.

division Whether fatigue recovery effect have none Example 1 23 7 Example 2 29 One 1 in comparison 6 24

As can be seen from Table 2, it can be confirmed that the liqueurs of Examples 1 and 2 prepared according to the present invention have superior fatigue recovery effects compared to the liqueurs of Comparative Example 1.

[Experimental Example 3]

Thirty married males aged 30 to 60 years with no organic or mental disorders such as high blood pressure, diabetes, liver disease, kidney disease, and mental disorders in the last year, and who had symptoms of decreased sexual function in the health checkup (implemented) Example 1 10 people, Example 2 10 people, Comparative Example 1 10 people) were allowed to ingest 100 ml of the liqueurs of Examples 1, 2 and Comparative Example 1 prepared above. An erectile function measurement questionnaire was conducted for the subject using the International Index of Erectile Function (IIEF). The erectile function measurement questionnaire included the results of erectile function (6 questions), climax (2 questions), sexual desire (2 questions), sexual satisfaction (3 questions), and overall sexual life satisfaction (2 questions) classified by Rosen. It consisted of 5 items. The survey was conducted before and after ingestion, respectively. The answers to each of these questions were divided into 6 grades from 0 to 5, and the scores of each subject were summed, and the average value thereof is shown in Table 3 below.

erectile function climax sexual desire sexual satisfaction overall
satisfaction before intake after ingestion before intake after ingestion before intake after ingestion before intake after ingestion before intake after ingestion Example 1 12.4 20.7 5.5 7.4 6.9 7.9 5.6 10.1 4.2 7.1 Example 2 12.3 22.7 5.4 7.6 6.8 8.1 5.5 10.6 4.1 7.8 comparative example
One 12.6 15.1 5.6 6.2 7.0 7.3 5.7 8.1 4.3 5.8

Referring to Table 3, the average scores of erectile function, climax, sexual desire, sexual satisfaction, and overall satisfaction in the International Index were significantly increased by ingestion of the liqueur of Example 1.

In the case of ingesting the liqueur of Example 2, the increase in the average score was larger than that of ingesting the liqueur of Example 1, whereas in the case of ingesting the liqueur of Comparative Example 1, the liqueur of Example 1 was consumed. It can be seen that the increase in the average score was smaller than in the case of ingestion.

[Experimental Example 4]

Thirty people in their 50s and 60s with sensitive nerves were selected to drink 100 ml of the liqueurs prepared in Examples 1 and 2 and Comparative Example 1 after dinner. And, depending on the degree of improvement in the symptoms of insomnia due to the arousal effect, the improvement effect was evaluated in five steps: 5-complete improvement, 4-significant improvement, 3-moderate improvement, 2-slight improvement, and 1-no improvement. and the results are shown in Table 4 below.

Example 1 Example 2 Comparative Example 1 due to the arousal effect
unable to sleep
degree of symptom improvement 3.8 4.6 1.8

As shown in Table 4, it can be confirmed that the liqueur of Example 2 is superior to the liqueur of Comparative Example 1 in improving the symptoms of inability to sleep due to the arousal effect after drinking.

Claims (5)

Mixing 110 to 120 parts by weight of water, 10 to 20 parts by weight of seaweed water, and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1);
Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2);
Preparing a mixture by mixing 40% by weight of Samji leaf herb, 40% by weight of Yagwanmun, and 20% by weight of red ginseng (step 3);
A step of preparing a leachate in which 4 to 6 parts by weight of the mixture, 1 to 5 parts by weight of Goji berry extract, and 1 to 5 parts by weight of the maekmundong extract are mixed with 100 parts by weight of the distilled liquor and leached at 70 to 80° C. for 30 days (step 4);
80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, 1 to 5 parts by weight of stevia extract, 1 to 5 parts by weight of allulose, and 0.001 to 0.01 parts by weight of sucralose are mixed with 100 parts by weight of the leaching liquor to prepare liqueur. manufacturing step (step 5); and
A step of mixing 0.1 to 1 parts by weight of pork potatoes, 0.01 to 0.1 parts by weight of almonds, and 0.01 to 0.1 parts by weight of onions to 100 parts by weight of the liqueur and storing it in an oak barrel for 1 to 2 years at room temperature (step 6);
including,
In the step 1, the green tea water is filtered after adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100 to 105° C. for 4 to 6 hours. manufactured by
In step 4,
The Goji berry extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of Goji berry, heating it at 95 to 105° C. for 1 to 2 hours, and then filtering it,
The maekmundong extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of maekmundong, heating at 105 to 110° C. for 5 to 7 hours, and then filtering,
The stevia extract is filtered after extraction by adding 600 to 700 parts by weight of purified water to 100 parts by weight of stevia and heating at 95 to 100° C. for 3 to 4 hours,
A manufacturing method of liqueur using Samji leaf herb, Yagwanmun and red ginseng.
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