KR102540272B1 - Herbal wine and brandy made using it - Google Patents

Abstract

The present invention relates to oriental wine prepared by yeast fermentation of mixed extracts of Ogapi, Gujippong, Cheonnyeoncho, pork potato, asparagus, aronia, Eucommia, dermis and bitter melon, and herbal brandy prepared by distilling the oriental wine. The wine and brandy enable the production of functional alcoholic beverages that are good for health by incorporating useful ingredients from oriental herbal medicines such as cucumbers, which have good taste and aroma and suppress hangover.

Description

Herbal wine and brandy made using it {Herbal wine and brandy made using it}

The present invention relates to oriental wine prepared by yeast fermentation of mixed extracts of Ogapi, Gujippong, Cheonnyeoncho, pork potato, asparagus, aronia, Eucommia, dermis and bitter melon, and herbal brandy prepared by distilling the oriental wine.

Ethanol, the main component of alcohol, has a very diverse and extensive physical and mental effect on the human body, and many studies are being conducted on its metabolic process. Ingested ethanol reaches peak blood concentrations between 20 and 120 minutes after absorption through the digestive tract. Absorbed ethanol is metabolized in all organs including the liver, and some (about 10%) is excreted through breathing or in urine and sweat. Under normal conditions, when a small amount of alcohol is consumed, ethanol that enters the liver is converted to acetate by the action of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in the cell cytosol, which affects the circulatory system. excreted out of the hepatocytes through Among them, in particular, acetaldehyde, the first metabolite of ethanol, is highly reactive compared to ethanol and causes vomiting and headache, and in severe cases, chills or abdominal pain are induced, and these physiological phenomena cause a hangover. In the case of a person who lacks ALDH, etc., more burden is placed on liver function, and normal metabolism is disturbed, resulting in a hangover. In particular, ALDH has Π-type, which initiates oxidation even at low concentrations of aldehyde, and I-type, which does not work unless acetaldehyde is high in concentration. Normal metabolism is disturbed by the poisonous action of acetaldehyde and ethanol, which are not treated, and various hangover symptoms are felt.

Wine is an alcoholic beverage fermented using natural yeast present on the surface of grapes using grapes, and brandy is a general term for alcohol with a strong alcohol component distilled from fruit wine such as wine. known to vary. Recently, in Korea, not only grapes, but also berries such as blueberries and raspberries, and oriental medicinal herbs are fermented with yeast to produce wine-like tastes, less hangover than when grapes are used as raw materials, and the traditional herbal ingredients Studies are continuing to produce alcoholic beverages with health functionalities by incorporating unique useful ingredients.

Accordingly, when the present inventors produce alcoholic beverages by grafting herbal medicine materials, in particular, the herbal wine made from herbal extracts of various herbal medicines such as quinoa and herbal brandy, a distilled liquor prepared using the same, have less hangover and less liver damage. confirmed to complete the present invention.

Korean Patent Registration No. 10-1157545 (Fermented wine containing Chinese bellflower, mulberry, Sancho, and Chunma as active ingredients and its manufacturing method) Korean Patent Registration No. 10-2046165 (Wine with enhanced functionality using aronia and bokbunja and its manufacturing method) Korean Patent Registration No. 10-1157545 (Manufacturing method of distilled spirit by-product of wine)

An object of the present invention is to provide herbal wine prepared by yeast fermentation of mixed extracts of cucumber, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, worm, dermis and bitter melon, and herbal brandy prepared by distilling the oriental wine is in

The present invention relates to oriental wine prepared by yeast fermentation of a mixed extract of cucumber, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, eucommia, dermis, and bitter gourd.

The mixed extract is 50 to 100 parts by weight of Gujippong, 15 to 30 parts by weight of Cheonnyeoncho, 40 to 80 parts by weight of pork potato, 50 to 90 parts by weight of asparagus, 15 to 55 parts by weight of Aronia, and 10 It may be an extract of a mixture of ~40 parts by weight, 50-70 parts by weight of dermis, and 20-40 parts by weight of bitter melon. 1000 to 5000 parts by weight of the extraction solvent may be added to the mixture based on 100 parts by weight of the cucumber.

The mixed extract may be obtained by extracting only the filtrate at 80 to 120 ° C. for 1 to 48 hours using water as an extraction solvent. When the filtrate is cooled to 30 to 40° C., 0.01 to 1.0 parts by weight of yeast ( Saccharomyces sereviciae ) is added based on 100 parts by weight of the filtrate, and sugars are added to a concentration of 22 to 30 brix, followed by fermentation in a fermenter for 1 to 2 months. It is preferable to put in, seal and ferment at 25 to 40 ° C. The saccharide may be selected from fructose, sucrose, glucose or oligosaccharide.

After fermentation, if necessary, the fermented product can be transferred to a new fermentation tank and then aged at 5 to 10 ° C for 1 to 2 years. At this time, it is good to change the fermenter every 3 to 4 months during aging to remove yeast or impurities that increase during fermentation. Thereafter, it can be put into a sterilized glass bottle and sterilized by boiling in water at 75 to 80 ° C to finally produce wine.

The fermenter may be selected from glass bottles, stainless steel barrels, and oak barrels.

The present invention also provides oriental brandy prepared by condensing only the alcohol component by distilling the oriental wine before aging or sterilization.

The present invention relates to oriental wine prepared by yeast fermentation of mixed extracts of Ogapi, Gujippong, Cheonnyeoncho, pork potato, asparagus, aronia, Eucommia, dermis and bitter melon, and herbal brandy prepared by distilling the oriental wine. The wine and brandy enable the production of functional alcoholic beverages that are good for health by incorporating useful ingredients from oriental herbal medicines such as cucumbers, which have good taste and aroma and suppress hangover.

Hereinafter, preferred embodiments 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 sufficiently convey the spirit of the invention to those skilled in the art, so that the disclosure herein will be thorough and complete.

<Preparation Examples 1 to 5. Preparation of mixed herbal extracts>

Ogapi, Gujippong, Cheonnyeoncho, pork potato, asparagus, aronia, Eucommia, dermis, and bitter gourd were mixed under the conditions shown in Table 1, put in 2Kg of water at 90 ° C, extracted for 12 hours, and only the liquid phase was removed to obtain a mixed herbal extract. .

cucumber
(g) Gujippong
(g) millennial plant
(g) pig
potato
(g) As
blue
Gus
(g) Aro
Nia
(g) Eucommia
(g) dermis
(g) Yeoju
(g) total
(g) Preparation Example 1 100 50 20 60 70 55 25 50 30 460 Preparation Example 2 100 75 15 40 90 20 40 60 20 460 Preparation Example 3 100 100 20 40 70 15 10 70 35 460 Production Example 4 100 65 30 60 50 35 30 50 40 460 Preparation Example 5 100 80 25 80 55 25 15 55 25 460

<Comparative Preparation Examples 1 to 5. Preparation of mixed herbal extracts>

Ogapi, Gujippong, Cheonnyeoncho, pork potato, asparagus, aronia, Eucommia, dermis, and bitter gourd were mixed under the conditions shown in Table 2 and put in 2Kg of water at 90 ° C. for 12 hours to extract and remove only the liquid phase to obtain a mixed herbal extract. .

cucumber
(g) Gujippong
(g) millennial plant
(g) pig
potato
(g) As
blue
Gus
(g) Aro
Nia
(g) Eucommia
(g) dermis
(g) Yeoju
(g) total
(g) comparison
Preparation Example 1 100 100 0 0 0 135 0 125 0 460 comparison
Preparation Example 2 0 200 100 0 125 35 0 0 0 460 comparison
Preparation Example 3 100 0 0 35 0 0 100 0 225 460 comparison
Production Example 4 100 150 40 20 10 5 60 20 55 460 comparison
Preparation Example 5 0 275 0 0 0 185 0 0 0 460

<Experimental Example 1. Measurement of ADH and ALDH activity>

After lyophilizing each extract of Preparations and Comparative Preparations, ADH and ALDH activity measurement tests were performed by quantification. To this end, an alcohol and acetaldehyde analysis kit was used, and the dried extract was dissolved at a concentration of 10 μg/ml and used. Absorbance was measured. The activity of each dried solution for relieving hangover was measured using an in vitro assay system and expressed as a relative ratio with respect to the untreated group. The experimental results are shown in Table 3 below.

ADH activity (%) ALDH activity (%) untreated group 100 100 Preparation Example 1 283 212 Preparation Example 2 221 238 Preparation Example 3 297 193 Production Example 4 198 185 Preparation Example 5 221 203 Comparative Preparation Example 1 124 142 Comparative Preparation Example 2 136 123 Comparative Preparation Example 3 132 132 Comparative Preparation Example 4 124 122 Comparative Preparation Example 5 124 123

As shown in Table 3, it can be confirmed that the ADH and ALDH activities of the powders of the preparation example extracts are very high, so that the hangover inhibitory effect can be enhanced when wine is prepared using them.

<Examples 1 to 5 and Comparative Examples 1 to 5. Preparation of herbal wine>

The extracts of the preparations and comparative preparations disclosed in Tables 1 and 2 were cooled to 30-40 ° C. as they were obtained, and 0.25 g of commercial wine yeast ( Saccharomyces sereviciae ) was added based on 100 g of the filtrate, and 25 g of fructose was added. Added to be brix. After that, it was placed in a fermenter for 2 months and sealed to allow yeast fermentation to occur well at 30 ° C.

Next, the liquid phase was transferred to a new fermentation tank and allowed to mature for 2 years in a low-temperature warehouse at 10 ° C., and the fermentation tank was changed every 3 months to remove dead yeast. After two years of aging, it was injected into a stainless steel barrel 304 and sterilized to prepare oriental wine.

wine classification raw materials for wine Example 1 Extract of Preparation Example 1 Example 2 Extract of Preparation Example 2 Example 3 Extract of Preparation Example 3 Example 4 Extract of Preparation Example 4 Example 5 Extract of Preparation Example 5 Comparative Example 1 Extract of Comparative Preparation Example 1 Comparative Example 2 Extract of Comparative Preparation Example 2 Comparative Example 3 Extract of Comparative Preparation Example 3 Comparative Example 4 Extract of Comparative Preparation Example 4 Comparative Example 5 Extract of Comparative Preparation Example 5

<Experimental Example 2. Confirmation of hangover inhibitory effect>

Five men and women in their 20s to 50s, who consumed 2 bottles of soju on average, were grouped into one group, and each of the examples and comparative examples drank 500 ml of wine, and fruit snacks were provided as snacks.

After that, the hangover that appeared in each individual the next day was confirmed, and the evaluation result was evaluated by a 5-point evaluation method for suppression effects on fever, thirst, drunkenness, and headache. 5 : very good <-> 1 : very bad

wine classification fever suppression Thirst Suppression intoxication headache suppression Suppress Nausea suppression of vomiting Example 1 4.1 4.2 4.1 4.2 4.2 4.0 Example 2 4.0 4.2 4.2 4.0 4.2 4.2 Example 3 4.1 4.2 3.8 3.9 3.9 3.8 Example 4 4.0 4.1 4.2 4.2 4.2 3.9 Example 5 4.2 4.0 3.8 3.9 3.9 4.0 Comparative Example 1 3.1 3.3 3.4 3.3 2.8 3.2 Comparative Example 2 3.1 3.2 3.3 3.1 3.0 2.5 Comparative Example 3 3.4 2.8 2.9 3.3 3.2 3.4 Comparative Example 4 3.3 3.3 3.2 3.1 3.3 3.1 Comparative Example 5 2.5 2.2 2.5 2.2 2.2 2.9

Evaluation results As shown in Table 5, people who drank the herbal wine of the present invention were evaluated as having less fever, thirst, drunkenness, headache, nausea and vomiting.

<Examples 6 to 10 and Comparative Examples 6 to 10. Preparation of herbal brandy>

Herbal brandy was prepared using each wine as a raw material sample under the conditions of Table 7 below using a distiller for brand production.

brandy division source of brandy Example 6 Wine of Example 1 Example 7 Wine of Example 2 Example 8 Wine of Example 3 Example 9 Wine of Example 4 Example 10 Wine of Example 5 Comparative Example 6 Wine of Comparative Example 1 Comparative Example 7 Wine of Comparative Example 2 Comparative Example 8 Wine of Comparative Example 3 Comparative Example 9 Wine of Comparative Example 4 Comparative Example 10 Wine of Comparative Example 5

<Experimental Example 3. Sensory evaluation for each liquor>

Targeting different evaluators from those who experimented with Experimental Example 2, 5 men and women in their 20s to 50s were grouped, and the taste, aroma and personal preference for wine and brandy of Examples and Comparative Examples were 5 points. It was evaluated by the evaluation method. 5 : very good <-> 1 : very bad

wine classification taste incense preference Example 1 4.2 4.1 3.8 Example 2 3.8 4.3 4.2 Example 3 4.4 3.9 4.3 Example 4 4.2 3.8 3.9 Example 5 3.9 4.1 3.8 Comparative Example 1 2.8 2.9 3.3 Comparative Example 2 2.9 3.3 3.2 Comparative Example 3 3.1 3.4 2.9 Comparative Example 4 3.2 3.2 3.2 Comparative Example 5 3.3 3.3 3.5

brandy division taste incense preference Example 6 4.2 3.8 4.2 Example 7 4.1 3.9 4.3 Example 8 4.1 3.9 4.2 Example 9 3.8 4.5 4.1 Example 10 4.0 4.2 4.0 Comparative Example 6 3.1 2.8 3.4 Comparative Example 7 3.2 2.9 3.2 Comparative Example 8 2.8 3.4 2.9 Comparative Example 9 3.0 3.2 3.1 Comparative Example 10 3.1 3.1 3.0

As a result, it was confirmed that the wines of Examples 1 to 5 and the brandies of Examples 6 to 10 of the present invention were also excellent in terms of taste, aroma, and personal preference.

Claims (5)

Based on 100 parts by weight of cucumber, Gujippong 50-100 parts by weight, Cheonnyeoncho 15-30 parts by weight, Pork potato 40-80 parts by weight, Asparagus 50-90 parts by weight, Aronia 15-55 parts by weight, Eucommia 10-40 parts by weight , Oriental wine, characterized in that prepared by yeast fermentation of an extract of a mixture of 50 to 70 parts by weight of dermis and 20 to 40 parts by weight of bitter melon. According to claim 1,
The extract is herbal wine, characterized in that only the filtrate obtained by extracting at 80 ~ 120 ℃ for 1 ~ 48 hours using water as an extraction solvent. According to claim 2,
Based on 100 parts by weight of the filtrate, 0.01 to 0.1 parts by weight of yeast ( Saccharomyces sereviciae ) is added, sugars are added to 22 to 30 brix, and then placed in a fermenter for 1 to 2 months to seal and ferment at 25 to 40 ° C. Characteristic oriental wine. According to claim 3,
After fermentation, the fermented product is transferred to a new fermentation tank and then aged at 5 to 10 ° C for 1 to 2 years. An herbal brandy characterized in that it is prepared by distilling the herbal wine according to any one of claims 1 to 4 and condensing only the alcohol component.