KR19990033228A - Method for preparing liquor containing propolis extract - Google Patents

Abstract

The present invention relates to a method of manufacturing a liquor containing a propolis extract, which is the main component of the propolis (FLAVONOID) is an antioxidant, anti-inflammatory, antimicrobial, antibiotic action and intracellular cholesterol concentration As it lowers blood pressure and decreases blood pressure, propolis extract is added to soju, liquor, beer, fruit wine, and sake to make alcohol. The purpose is to provide alcohol that is effective in cardiovascular diseases.

The composition of the present invention collects a mass of propolis (wax) and pulverizes at -4 ℃ or less and settles in cooling water for 30-60 minutes to mix the dried solid powder with more than 95% alcohol in a 1: 2 ratio as a homogenizer The obtained supernatant was extracted by homogenizing at 3000 rpm for 30 minutes and centrifuged at 5000 rpm for 30 minutes to filter the separated supernatant with filter paper (110 mm), dried at 40-45 ° C. for 24 hours in a dryer and left for 24 hours. Propolis extract, characterized in that 0.15-0.6% semi-solid stock solution of GEL) is mixed with alcohol containing 2-45% alcohol and then made into an emulsion state, and then mixed in a high-speed mixer under vacuum or separated by a centrifuge. It is a manufacturing method of liquor containing this.

Description

Method for preparing liquor containing propolis extract

The present invention relates to a method for producing liquor containing the extract of propolis (PROPOLIS), which contains a large amount of flavonoids (FLAVONOID) in the propolis component to increase the antioxidant activity and immunity and resistance to the human body and cell regeneration It has activating function, anti-inflammatory action, antibacterial action, antibiotic action against anti-pathogenic bacteria and anti-inflammatory effect. Especially, water-soluble extracts reduce the concentration of cholesterol in the body and lower blood pressure. By adding alcohol to liquor, fruit wine, sake, etc., alcohol is produced to block harmful oxygen (FREERADICAL) in the human body to delay aging, prevent disease, increase immunity and resistance, promote cell regeneration, arteriosclerosis, high blood pressure, myocardial infarction It provides alcohol that is effective for cardiovascular diseases such as heart failure and heart failure. There is.

Propolis harvested from beehives contains 50-55% rosin and balm (resin), 25-35% wax, 10% refined volatile oil, 5% pollen, 5% organic minerals, etc. It has a specific gravity of 1.127 and a melting point of 62.5 ℃ and is known to be harmless to the human body. In the past, there was a confectionery blended with propolis extract. Propolis is an antibacterial, anti-inflammatory, antioxidant, antibiotic, anti-inflammatory, anti-inflammatory, anti-inflammatory, and cell-renewing agent that plays an important role in maintaining our health. Despite this, it has not been used for functional health foods.

The present invention has been prepared by the addition of propolis extract to the liquor, while promoting the metabolism of the living body while lowering the cholesterol in the body to lower blood pressure and effective in arteriosclerosis, myocardial infarction, heart failure cardiovascular diseases.

Propolis (wax) lumps collected from beehives are ground at low temperature below -4 ℃, immersed in cooling water, settled for 30-60 minutes, and mixed with dry solid powder in a ratio of 1: 2 with 95% alcohol. ) Homogenized at 300rpm for 30 minutes to extract propolis turbidity, and then centrifuged at 5000rpm for 30 minutes to filter the separated supernatant with filter paper (110mm) and placed in a dryer and dried at 40-45 ℃ for 24 hours. It is allowed to stand for 24 hours to obtain a propolis semisolid stock solution in a gel (GEL) state.

0.15-0.6% of the semi-solid propolis solution thus obtained was mixed with soju with alcohol concentration of 20-25% to make an emulsion, and then separated at 7000 rpm with a centrifuge for about 15 minutes in a vacuum state or mixed at 9000 rpm with a high speed mixer. To prepare a shochu containing the police extract.

In addition, 0.25-0.7% of propolis semi-solid stock solution is mixed with alcohol or 40-45% alcohol or liquor, and then made into an emulsion state. Prepare liquor or liquor containing polypolist extract.

In addition, 0.15-0.6% propolis semi-solid stock solution is mixed with alcohol or beer of 2-4.5% concentration to make an emulsion, and then separated at 9000 rpm using a centrifuge or a high speed mixer at 9000 rpm for about 15 minutes under vacuum. Make beer or draft beer containing polypolis extracts.

Propolis semi-solid stock solution of 0.15-0.6% was also fruit wine with 4.5-15% alcohol concentration. Champagne. It is mixed with Cheongha, Jeongjong, etc. to make an emulsion, and then separated at 9000rpm with a centrifuge for about 15 minutes in a vacuum to prepare fruit wine, champagne, Chungha, Jeongjong, etc. containing propolis extract.

In addition, 0.15-0.6% propolis semi-solid stock solution is mixed with alcohol, 2-4.5% fruit wine, champagne, Chungha, Jeongjong, etc. to make an emulsion, and then mixed in a vacuum mixer at high speed mixer for about 15 minutes at 9000rpm. Contains fruit wine, champagne, Chungha, Jeongjong and the like.

Meanwhile, in the present invention, distillation extraction is repeated about three times. In the first extraction, oil (wax) is removed, in the second extraction, crystals are removed, and the desired distillation is obtained in the third extraction.

EXAMPLE

Step 1: Extract Propolis Semi-Solid Solution

1-1 process

Propolis (wax) lumps collected from beehives were ground in a freezer at -4 ° C or lower, and then precipitated in cooling water for 30-60 minutes, and then the precipitated propolis solids were dried and powdered to give 95% alcohol and 1: 2 ratio. The mixture was mixed with homogenizer and homogenized at 3000 rpm for 30 minutes to extract propolis turbidity.

1-2 process

The propolis turbidity solution + extracted in step 1-1 was centrifuged at 5000 rpm for 30 minutes using a centrifuge to separate the supernatant and solids, and the separated supernatant was filtered through a filter paper (110 mm).

1-3 process

The filtered proporis stock solution was dried in a step 1-2 and dried at 40-45 ° C. for 24 hours, and then left at room temperature for 24 hours to sublimate ethanol to obtain a semi-solid propolis solution in the form of a gel (GLE).

2nd process: wine manufacturing process containing extract of propolis

end. Suzhou production process containing propolis extract

0.15-0.6% of the propolis semi-solid stock solution obtained in the first step was mixed with alcoholic liquor of 20-25% soju to make an emulsion, and then separated at 7000 rpm with a centrifuge for 15 minutes in vacuum or at 9000 rpm with a high speed mixer. Obtained shochu containing propolis extract.

I. Production method of liquor containing propolis extract

Propolis solid stock solution 0.25-0.7% obtained in the first step was mixed in an alcoholic beverage of 40-45% of alcohol concentration in an emulsion state, and then separated at 9000 rpm with a centrifuge for about 15 minutes in a vacuum or at 9000 rpm with a high speed mixer. Obtain liquor containing propolis extract.

All. Beer production method containing propolis extract

0.15-0.6% of the propolis solid stock solution obtained in the first step was mixed with beer of 2-4.5% alcohol concentration to make an emulsion, and then separated at 9000 rpm with a centrifuge for about 15 minutes in a vacuum or at 900 rpm with a high speed mixer. Obtain a beer containing propolis extract.

la. Fruit wine manufacturing method containing propolis extract

0.15-0.6% of the propolis solid solution obtained in the first step was mixed with fruit wine of 4.5-15% of alcohol concentration in an emulsion state, and then separated at 9000 rpm in a vacuum for about 15 minutes by a centrifugal fruit wine containing propolis extract. 0.15-0.6% semi-solid stock solution containing propolis or propolis was mixed with fruit wine of alcohol concentration 2-4.5% and mixed at 9000rpm with a high speed mixer for about 15 minutes under vacuum to make an emulsion. Get fruit wine

As described above, the liquor produced by the present invention blocks toxic oxygen in the human body by the antioxidant action of the flavonoids, which is the main component of propolis, delays aging, prevents disease, and improves physiological activity by increasing immunity, resistance and cell regeneration By lowering the concentration of cholesterol in the body, arteriosclerosis, high blood pressure, myocardial infarction, cardiac insufficiency and other cardiovascular diseases, etc. are beneficial to health.

Claims (9)

Collect propolis (wax) chunks, pulverize at -4 ℃ or less and settle in coolant water for 30-60 minutes, mix the dried solid powder with more than 95% alcohol in a 1: 2 ratio at 3000rpm with a homogenizer The extracted supernatant was centrifuged at 5000 rpm for 30 minutes using a centrifugal separator (CENTRIFUGE), and the supernatant separated was filtered through a filter paper (FILTERPAPER 110mm) and dried at 40-45 ° C. with a drying oven for 24 hours 0.15-0.6% of the semi-solid stock solution in the gel (GEL) state obtained by standing for a time is mixed with a liquor containing 2-45% of alcohol to make an emulsion, and then mixed with a high-speed mixer in a vacuum state or separated by a centrifuge. Method for producing a liquor containing the extract of propolis. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with soju containing 20-25% alcohol to make an emulsion, and then separated by vacuum at 7000 rpm for about 15 minutes. Method for producing a liquor containing a propolis extract, characterized in that. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with soju containing 20-25% alcohol to make an emulsion, followed by mixing in a vacuum state at 9000 rpm for about 15 minutes using a high speed mixer. Method for producing a liquor containing a propolis extract, characterized in that. The propolis semi-solid liquor extracted from claim 1 is mixed with liquor or high-volume liquor containing 40-45% alcohol, and then made into an emulsion, followed by a centrifuge under vacuum at 9000 rpm for about 15 minutes. Method for producing a liquor containing a propolis extract, characterized in that mixing. The propolis semi-solid liquor extracted from claim 1 is mixed with liquor or high-volume liquor containing 40-45% alcohol, and then made into an emulsion state, and then a high-speed mixer at 9000 rpm for about 15 minutes in vacuum. Method for producing a liquor containing a propolis extract, characterized in that mixing. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with beer or draft beer containing 2-4.5% alcohol, and then made into an emulsion state, and then centrifuged at 9000 rpm for about 15 minutes in a vacuum state. Method for producing a liquor containing propolis extract, characterized in that the separation. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with beer or draft beer containing 2-4.5% alcohol, and then made into an emulsion state, and then a high-speed mixer at 9000 rpm for about 15 minutes in a vacuum state. Method for producing a liquor containing a propolis extract, characterized in that mixing. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with fruit liquor containing 4.5-15% alcohol, champagne, Chungha, Jeongjong, etc. to make an emulsion, and then centrifuge at about 15 at 9000 rpm. Method of producing a liquor characterized in that the separation in vacuum for minutes. According to claim 1, 0.15-0.6% of the extracted propolis semi-solid stock solution is mixed with fruit wine, champagne, Cheongha, Jeongjong, etc. containing 2-4.5% alcohol, and then made into an emulsion state. A process for preparing liquor containing a propolis extract, characterized in that mixing for 15 minutes in a vacuum.