KR102495533B1 - improved ginkgo fermented drink - Google Patents

Abstract

The present invention first puts purified water in a container, boils it, and then finely chops a mixture of dried ginkgo leaves, stevia, and mulberry leaves, wraps it in a burlap, ramie, or non-woven fabric sack, puts it in the container, and boils it to prepare a primary solution,
In addition, after removing the sack from the container, boiling the solution is stopped to prepare a secondary solution, and after adding ginkgo biloba fermentation liquid and a natural mixture to the container containing the secondary solution, the solution temperature is lowered to less than 80 ℃ while slowly stirring without boiling. It relates to a ginkgo biloba fermented beverage with improved taste and aroma that anyone can easily enjoy without objection by amplifying the active ingredient and improving the taste and aroma by preparing a tertiary solution.

Description

Ginkgo fermented beverage manufacturing method with improved taste and aroma {improved ginkgo fermented drink}

The present invention first puts purified water in a container, boils it, and then finely chops a mixture of dried ginkgo leaves, stevia, and mulberry leaves, wraps it in a burlap, ramie, or non-woven fabric sack, puts it in the container, and boils it to prepare a primary solution,

In addition, after removing the sack from the container, boiling the solution is stopped to prepare a secondary solution, and after adding the ginkgo biloba fermentation liquid and natural mixture to the container containing the secondary solution, the solution temperature is raised to 80 ℃ while slowly stirring without boiling. It relates to a method for producing ginkgo fermented beverages with improved taste and aroma that anyone can easily enjoy without objection by amplifying the active ingredient and improving the taste and aroma by preparing a tertiary solution by dropping to less than less.

In general, ginkgo has been said to be particularly effective for respiratory diseases such as cough, phlegm, bronchial asthma, and relief.

After being known to be good for blood circulation in modern times, research results are coming out that it is very effective for various circulatory diseases.

As a result, a lot of development is being done on ginkgo, and in particular, vinegar using ginkgo is being manufactured because the ginkgo skin has good conditions to become vinegar with acetic acid bacteria and a suitable sugar level similar to fruit.

However, although the taste and aroma are uncomfortable and have been presented with various additives, the taste and aroma are still uncomfortable and the active ingredients of the ginkgo are rapidly reduced as other additives are added. It aims to improve taste and aroma, maintain or amplify health functions, and enable year-round production.

Republic of Korea Patent Publication: 10-2011-0065042 (Publication date: June 15, 2011) Republic of Korea Patent Registration: 10-1432214 (registration date: August 13, 2014) Republic of Korea Patent Publication: 10-2004-0052655 (Publication date: June 23, 2004)

The present invention first puts purified water in a container, boils it, and then finely chops a mixture of dried ginkgo leaves, stevia, and mulberry leaves, wraps it in a burlap, ramie, or non-woven fabric sack, puts it in the container, and boils it to prepare a primary solution,

In addition, after removing the bag from the container, boiling the solution is stopped to prepare a secondary solution,

After adding the ginkgo fermentation liquid and the natural mixture to the container containing the secondary solution, while slowly stirring without boiling, the temperature of the solution was lowered to less than 80 ° C to prepare a tertiary solution,

It is an object of the invention to provide a method for manufacturing ginkgo fermented beverages with improved taste and aroma that can be easily enjoyed by anyone without objection by amplifying active ingredients and improving taste and aroma.

In order to achieve the above purpose,

Putting a mixture of 80.0 to 90.0 wt% of finely chopped and dried ginkgo leaves, 1.0 to 10.0 wt% of stevia, and 1.0 to 10.0 wt% of mulberry leaves into a bag made of one or two selected from hemp, ramie, or nonwoven fabric (S1 )

Preparing a first solution by immersing the bag containing the mixture in a container containing purified water at 15 to 30 ° C, starting heating, raising the temperature to 90 to 95 ° C, and maintaining the same temperature for 30 to 50 minutes (S2)

After stopping the heating of the vessel, taking out the sack to prepare a secondary solution (S3)

To 80.0 to 90.0 wt% of the secondary solution, 8.0 to 15.0 wt% of ginkgo fermentation broth and 1.0 to 5.0 wt% of natural mixture were added, and while stirring in a non-boiling state, the temperature of the solution in the container was lowered to less than 80 ° C. to obtain a tertiary solution. It provides a method for producing a ginkgo fermented beverage with improved taste and aroma, characterized in that it comprises a step (S4) of completing the.

The present invention derives antioxidant and amino acid amplification effects due to various active ingredients, and has an effect that anyone of all ages can easily enjoy without feeling repulsive while further improving taste and aroma.

Hereinafter, specific details according to the ginkgo fermented beverage with improved taste will be described.

Putting a mixture of 80.0 to 90.0 wt% of finely chopped and dried ginkgo leaves, 1.0 to 10.0 wt% of stevia, and 1.0 to 10.0 wt% of mulberry leaves into a bag made of one or two selected from hemp, ramie, or nonwoven fabric (S1 )

Preparing a first solution by immersing the bag containing the mixture in a container containing purified water at 15 to 30 ° C, starting heating, raising the temperature to 90 to 95 ° C, and maintaining the same temperature for 30 to 50 minutes (S2)

After stopping the heating of the vessel, taking out the sack to prepare a secondary solution (S3)

To 80.0 to 90.0 wt% of the secondary solution, 8.0 to 15.0 wt% of ginkgo fermentation broth and 1.0 to 5.0 wt% of natural mixture were added, and while stirring in a non-boiling state, the temperature of the solution in the container was lowered to less than 80 ° C. to obtain a tertiary solution. It includes a step (S4) of completing.

Hereinafter, more specific details according to the ginkgo fermented beverage with improved taste will be described.

[Putting the mixture into a bag (S1)]

Finely chop 80.0 to 90.0 wt% of dried ginkgo leaves, 1.0 to 10.0 wt% of stevia, and 1.0 to 10.0 wt% of mulberry leaves using scissors or a razor blade.

A mixture is prepared by mixing 80.0 to 90.0 wt% of the finely chopped ginkgo leaves, 1.0 to 10.0 wt% of stevia, and 1.0 to 10.0 wt% of mulberry leaves in one place.

The mixture is placed in a bag made of one or two kinds selected from hemp cloth or ramie so that the liquid of the mixture can be well extracted into the container.

In addition, more preferably, a mixture is prepared by mixing 90.0 wt% of ginkgo leaves, 5.0 wt% of stevia, and 5.0 wt% of mulberry leaves in one place.

If the ginkgo leaf is less than 80.0 wt%, the effect of facilitating the flow of capillaries through various types of flavonoids and strengthening blood vessels may be insignificant, and if it exceeds 90.0 wt%, it may cause headaches and allergies depending on the constitution of a person. It is preferable to use as

If the stevia is less than 1.0 wt%, stevia is a natural sweetener, and its effect may be insignificant for the purpose of adding to improve the taste of ginkgo fermented beverages,

If the amount of stevia is greater than 10.0 wt%, it is economically preferable to use it within a limited range because the special effect on the additional dose is insignificant.

If the mulberry leaf is less than 1.0 wt%, it may be difficult to expect an amino acid amplification effect, and if it exceeds 10.0 wt%, it may cause indigestion, so it is preferable to use it in a limited range.

In addition, it is preferable to sterilize the hemp cloth or ramie before use.

[Step of preparing the primary solution (S2)]

Put the bag containing 1.0 to 13.0 wt% of the mixture prepared in step S1 into a container containing 87.0 to 99.0 wt% of the purified water.

More preferably, it is prepared with 13.0 wt% of the mixture and 87.0 wt% of purified water.

If the mixture in this step is less than 1.0 wt%, it may be difficult to derive the active ingredient of the mixture, and if it exceeds 13.0 wt%, the special effect according to the excess range is insignificant, which is not preferable.

If the purified water is less than 87.0 wt%, the taste of the mixture becomes too thick and the balance may be broken in the taste of the fermented beverage, and if it exceeds 99.0 wt%, the addition range of the mixture is too small and undesirable, rather, the taste is too mild. It is most preferable to use it in a limited range.

Thereafter, while boiling the container at 90 to 95 ° C. for 30 to 50 minutes, the mixture is extracted with hot water to prepare a first solution.

[Step of preparing a secondary solution (S3)]

Remove the bag containing the mixture from the container and stop boiling the solution.

The secondary solution is prepared while leaving the extract, that is, the solution remaining in the container as it is.

[Step of preparing a tertiary solution (S4)]

Into the container containing 80.0 to 90.0 wt% of the secondary solution prepared in step S3, 8 to 15 wt% of the ginkgo fermentation solution and 1.0 to 5.0 wt% of the natural mixture are additionally added.

More preferably, it is prepared with 84.0 wt% secondary solution, 15.0 wt% ginkgo fermented medicine, and 1.0 wt% natural mixture.

While stirring the added mixture without boiling, the solution temperature of the mixture is lowered to 80 °C to prepare a tertiary solution.

If the secondary solution is less than 80.0 wt%, the amino acid amplification and taste improvement effect through the secondary solution may be insignificant, and if it exceeds 90.0 wt%, there is no special effect and it is meaningless.

If the fermented ginkgo solution is less than 8.0 wt, the effect of improving cough, sputum, bronchus and relieving hangover may be insignificant, and if it exceeds 15.0 wt%, the effect is increased accordingly, but it is preferable to use it in a limited range due to poor taste.

As a result, the effective function of the tertiary solution is saved and bacteria or Escherichia coli are killed, and a fermented ginkgo beverage beneficial to health is completed.

In addition, the natural mixture is prepared by mixing 1.0 to 3.0 wt% of coffee powder, 95.0 to 97.0 wt% of ginkgo powder, and 1.0 to 2.0 wt% of gooseberry powder.

More preferably, it is prepared by mixing 2.0 wt% of coffee powder, 97.0 wt% of ginkgo powder, and 1.0 wt% of gooseberry powder.

If the coffee powder is less than 1.0 wt%, the ginkgo odor relieving effect may be reduced, and if it is more than 3.0 wt%, the smell is rather strong, so it is most preferable to use it in a limited range.

If the ginkgo powder is less than 95.0 wt%, the effective effect of ginkgo biloba, the effect of helping the bronchi, cannot be properly derived. It is desirable to do

If the gooseberry powder is less than 1.0wt%, the effect of improving the taste and odor due to the sweet taste and smell may be lost, and if it exceeds 2.0wt%, only the smell of gooseberry becomes too strong, so it is best to use it in a limited range. do.

below. Let's take a look at the specific details of the bank effect.

[Step of separating skin and seeds of ginkgo biloba (S1')]

When a ginkgo fruit is cut in half, there is an outer skin and a hard-shelled seed inside.

The outer skin has a sugar content of 20 to 22 brix, and the seed has a sugar content of 5 to 6 brix. When the skin and seed are mixed, the overall sugar content is reduced, so it is preferable to use only the outer skin.

[Step of putting ginkgo juice into a container (S2')]

After making ginkgo fruit juice by compressing the skin of the ginkgo fruit separated in step S1', the ginkgo fruit juice is put in a container.

It is preferable to use a material that is easy to sterilize, such as a jar or glass bottle, since sterilization and use of the container can minimize corruption of ginkgo juice.

[Step of making wild grass extract (S3')]

95 ~ 98 wt% of purified water, 0.2 ~ 1.0 wt% of ginkgo leaf, 0.1 ~ 1.0 wt% of Lilium orchid leaf, 0.1 ~ 1.0 wt% of loose leaf greens, 0.1 ~ 1.0 wt% of virgin basil leaf, 1.0 ~ 2.0 wt% of ginkgo biloba fruit A wild grass extract is prepared by hot water extraction at 70 to 80 ° C for ~ 5 hours.

If the purified water is less than 95.0 wt%, the smell may become unpleasant or unpleasant due to the peculiar smell of the components, and if it exceeds 98.0 wt%, it is rather too soft, so it is preferable to use it within the limited range suggested above.

If the amount of the ginkgo leaf is less than 0.2 wt%, the effect of facilitating the flow of capillaries through various flavonoids and strengthening the blood vessels may be insignificant, and if it exceeds 1.0 wt%, it may cause headaches and allergies depending on the constitution of a person. It is preferable to use as

If it is less than 0.1 wt% of the Lilium orchid leaf, the effect of producing a faint protein smell and taste may be lost, and if it is more than 1.0 wt%, there is no special effect according to the excess range, so it is unnecessary.

If the content of the loose chain greens is less than 0.1 wt%, the soothing effect may be insignificant, and if it exceeds 1.0 wt%, there is no special effect according to the excess range, so it is unnecessary.

If it is less than 0.1 wt% of virgin basil leaf, the effect of helping blood circulation may be insignificant, and if it is more than 1.0 wt%, it may cause headaches and allergies depending on the constitution of a person, so it is preferable to use it in a limited range.

Ginkgo biloba contains the entire fruit, including the skin and seeds. If the content is less than 1.0 wt%, the fatigue recovery effect due to the generation of body energy through vitamin B, which is contained in a large amount in the seeds, may be insignificant, and if it exceeds 2.0 wt%, the corresponding effect is insignificant, so it is an economic loss.

In addition, 97.5 wt% of purified water, 0.2 wt% of ginkgo leaf, 0.1 wt% of Nari orchid leaves, 0.1 wt% of wild greens, 0.1 wt% of virgin basil leaf, and 2.0 wt% of ginkgo biloba were hot water extracted at 75 ° C. for 5 hours to obtain wild grass extract. It is most preferable to produce

[Step of making ginkgo biloba mixture (S4')]

Ginkgo biloba mixture is prepared by mixing 98.0 wt% to 99.0 wt% of ginkgo biloba juice and 1.0 to 2.0 wt% of the wild grass extract contained in the container in advance.

[Step of making fermentation bank mixture (S5')]

35.0 to 60.0 wt% of the seed plant was put in a container containing 40.0 to 65.0 wt% of the ginkgo biloba mixture, the container was sealed, and then fermented and aged at 25 to 30 ° C. for 6 to 10 months to prepare a fermented ginkgo mixture.

The storage place is stored in a dark place where light is not received as much as possible, and if the temperature is less than 25 ° C, fermentation may not be performed well, and if it exceeds 30 ° C, it may dry out, so it is preferable to maintain a limited temperature.

The seed vinegar is a very important element in producing a fermentation bank mixture, that is, vinegar. It means a candle that becomes a species when dipping new vinegar used in the vinegar manufacturing process, and depending on which species is used, the vinegar, that is, fermentation bank mixture Taste and quality vary.

below. Let's take a look at the details of the species in more detail.

[Fermentation aging step (S1'')]

The makgeolli is put in a container, the entrance is sealed, and fermented and matured at 25 to 30 ° C. for 5 to 8 days.

[Step of filtering the precipitate and leaving only the filtrate in the container (S2'')]

After opening the container, the precipitate precipitated below is filtered and only the filtrate floating to the top is put into the container.

[Producing acetic acid fermentation broth (S3'')]

An acetic acid fermentation broth is prepared by sealing the inlet of the container with an air-permeable cloth and fermenting and aging the filtrate at 25 to 30 ° C. for 2 to 3 days.

[Step of filtering to prepare an acetic acid fermentation filtrate (S4'')]

The precipitate of the acetic acid fermentation liquid is filtered again to prepare an acetic acid fermentation filtrate.

[Step of making the second acetic acid fermentation solution (S5'')]

80.0 wt% of the acetic acid fermentation filtrate prepared above was mixed with 15.0 wt% of ginkgo juice, 2.5 wt% of ginseng, and 2.5 wt% of strawberry to prepare a juice fermentation mixture and fermented and aged at 25 to 30 ° C. for 3 to 6 months A second acetic acid fermentation liquid is prepared.

The ginkgo biloba juice is originally inhabited by acetic acid bacteria, so ginkgo biloba juice is a great help in acetic acid fermentation.

In addition, by adding ginseng and ginkgo juice, it helps improve blood circulation and immunity.

In addition, the container is opened and stirred so that the air can flow well for the above 3 to 6 months, and it is most preferable to activate superdead bacteria once or twice a month.

[Step of manufacturing seed (S6'')]

In more detail, ginseng and strawberry of the second acetic acid fermentation liquid, strawberry and ginseng ingredients are filtered out, and the precipitate is filtered and filtered to prepare seed weed.

In addition, the finished fermented beverage is transported and packaged, the solution is transferred to the packaging machine with a solution transfer pump or ladle, and the solution is packaged in a bottle or pack, and the packaging machine also has a heating function to pack the solution while maintaining 80 ° C.

In addition, if refrigerated at 0 ° C, it can be stored and consumed semi-permanently, and can only be made in autumn, but ginkgo fermented beverages can be produced all year round, and the taste and efficacy of ginkgo are maximized with a small amount of ginkgo.

Hereinafter, a specific test example for the antioxidant component of the ginkgo biloba fermented beverage with improved taste will be looked at.

In this experimental example, a secondary solution prepared by mixing 90.0 wt% of ginkgo leaves, 5.0 wt% of stevia, and 5.0 wt% of mulberry leaves,

A fermented ginkgo drink prepared by mixing 84.0 wt% of the secondary solution, 15.0 wt% of ginkgo fermented liquid, and 1.0 wt% of a natural mixture was used.

[DPPH radical scavenging activity]

2mL of 03mM DPPH solution was mixed with 07mL of ginkgo fermented beverage, left at room temperature for 35 minutes, and absorbance was measured at 517nm.

[ABTS radical scavenging activity]

980uL of ABTS solution was added to 20uL of ginkgo fermented beverage, left at room temperature for 5 minutes, and absorbance was measured at 74nm.

[Total polyphenols]

02 mL of the ginkgo fermented beverage was put in a test tube containing 10 mL of distilled water, 1 mL of 2NFolin-Ciocalteu reagent was added to the test tube, left at room temperature for 3 minutes, and then 1 mL of 10.6% sodium carbonate was added to the test tube and left for 2 hours. The absorbance was measured at 750 nm.

Hereinafter, the antioxidant evaluation according to the fermented ginkgo mixture is shown in Table 1 below.

total polyphenols
(mg/100m)
900.11±2.87 ABTS (%) 890.1±7.1 DPPH (%) 398.2±2.12

For free nitrogen compounds, an automatic amino acid analyzer (L-8900, Hitachi Co, Tokyo, Japan) was used. After adding 6.9 mL of 4.3% tricloacetic acid (Junsei Chemical Co, Ltd, Japan) to 6 mL of ginkgo fermented beverage, the mixture was centrifuged (4.5° C., 18 min). The supernatant was collected and then filtered and analyzed.

Hereinafter, amino acid evaluation according to ginkgo fermented beverages is shown in Table 2 below.

division content Aspartic acid 19.57±0.95 Threonine 71.99±0.95 Serine 63.17±1.34 Glutamic acid 116.70±15.32 Glycine 118.17±15.07 Alanine 355.54±57.32 Valine 118.05±25.07 Cysteine 0.35±0.15 Methionine 16.04±5.07 Isoleucine 78.55±32.21 Leucine 125.29±7.89 Tyrosine 362.2±7.32 Phenylalanine 15.68±5.19 g-ABA 24.67±17.32 NH3 65.41±8.17 Ornithine 176.82±19.21 Lysine 844.0±15.83 Histidine 46.86±7.93 Arginine 0.46±0.05

Originally, ginkgo biloba contains many active ingredients and is known to help people a lot, but due to its unique taste and aroma, it solves the inconvenience of ingestion and at the same time amplifies amino acids, which are active ingredients, so it is very likely to be used industrially.

Claims (4)

Putting a mixture of 80.0 to 90.0 wt% of finely chopped and dried ginkgo leaves, 1.0 to 10.0 wt% of stevia, and 1.0 to 10.0 wt% of mulberry leaves into a bag made of one or two selected from hemp, ramie, or nonwoven fabric (S1 )
Preparing a first solution by immersing the bag containing the mixture in a container containing purified water at 15 to 30 ° C, starting heating, raising the temperature to 90 to 95 ° C, and maintaining the same temperature for 30 to 50 minutes (S2)
After stopping the heating of the vessel, taking out the sack to prepare a secondary solution (S3)
To 80.0 to 90.0 wt% of the secondary solution, 8.0 to 15.0 wt% of ginkgo fermentation broth and 1.0 to 5.0 wt% of natural mixture were added, and while stirring in a non-boiling state, the temperature of the solution in the container was lowered to less than 80 ° C. to obtain a tertiary solution. In the ginkgo fermented beverage manufacturing method with improved taste and aroma comprising the step (S4) of completing the.
The natural mixture is prepared by mixing 1.0 to 3.0 wt% of coffee powder, 95.0 to 97.0 wt% of ginkgo powder and 1 to 2 wt% of gooseberry powder.

The method of claim 1,
The bank effect is
Separating skin and seeds of ginkgo fruit (S1')

Pressing the outer skin of the separated ginkgo fruit to make ginkgo juice and putting the ginkgo juice in a container (S2')

95.0 ~ 98.0 wt% of purified water, 0.2 ~ 1.0 wt% of ginkgo leaf, 0.1 ~ 1.0 wt% of Lilium orchid leaf, 0.1 ~ 1.0 wt% of loose leaf greens, 0.1 ~ 1.0 wt% of virgin basil leaf and 1.0 ~ 2.0 wt% of ginkgo biloba fruit Making wild grass extract by hot water extraction at 70 ~ 80 ℃ for ~ 5 hours (S3')

Making a Ginkgo wild grass mixture by mixing 98.0 to 99.0 wt% of ginkgo fruit juice and 1.0 to 2.0 wt% of the wild wild grass extract contained in the container in advance (S4')

In a container containing 40.0 to 65.0 wt% of the ginkgo biloba mixture, 35.0 to 60.0 wt% of seed is added and fermented at 25 to 30 ° C. for 6 to 10 months to produce a fermentation bank mixture (S5 '). Method for manufacturing ginkgo fermented beverage with improved taste and aroma









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