KR20000004065A - Fermented liquor added with herb flavor - Google Patents

Fermented liquor added with herb flavor Download PDF

Info

Publication number
KR20000004065A
KR20000004065A KR1019980025450A KR19980025450A KR20000004065A KR 20000004065 A KR20000004065 A KR 20000004065A KR 1019980025450 A KR1019980025450 A KR 1019980025450A KR 19980025450 A KR19980025450 A KR 19980025450A KR 20000004065 A KR20000004065 A KR 20000004065A
Authority
KR
South Korea
Prior art keywords
herb
fermented
fermented liquor
flavor
liquor
Prior art date
Application number
KR1019980025450A
Other languages
Korean (ko)
Other versions
KR100484316B1 (en
Inventor
이상수
Original Assignee
이상수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이상수 filed Critical 이상수
Priority to KR10-1998-0025450A priority Critical patent/KR100484316B1/en
Publication of KR20000004065A publication Critical patent/KR20000004065A/en
Application granted granted Critical
Publication of KR100484316B1 publication Critical patent/KR100484316B1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: A healthy fermented liquor is provided to obtain an anti-cancer effect by adding various herb dried in shade and fermenting at high temperature followed by aging at low temperature. CONSTITUTION: A fermented liquor production method comprises: drying the leaf, trunk, flower, and seed of the herb in shade; adding 0.5-10 wt% of dried herb in production process of the fermented liquor; then fermenting at high temperature of 18-45°C for 3days; filtering then heating at 60°C for 3-10 minutes; and aging at low temperature below 12°C for 48 hours.

Description

허브향미가 부여된 발효주 및 그 제조방법Fermented sake with herbal flavor and its manufacturing method

본 발명은 허브향미가 부여된 발효주와 그 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 로즈마리, 라벤다, 안젤리카, 민트, 고추 등의 허브식물의 잎, 줄기, 꽃, 씨를 음건하고 이를 발효주 제조시에 첨가한 다음 고온발효한 후 이어서 저온숙성 발효시킴을 특징으로 하는 허브향미가 부여된 발효주 및 그 제조방법에 관한 것이다.The present invention relates to a fermented liquor imparted with the herb flavor and a method for producing the same. More specifically, the present invention is characterized in that the leaves, stems, flowers, seeds of herbal plants such as rosemary, lavender, angelica, mint, pepper, etc. It relates to a fermented liquor to which the herb flavor is given and a method for producing the same.

종래에도 오가피 등의 화본과 곡류종자를 첨가한 발효주가 있었으나, 이들은 단순히 곡류종자 중의 유효성분을 발효주에 함유시키고자 하는 것에 불과하였다.Conventionally, there were fermented liquors added with flower seeds such as Ogapi and grain seeds, but they were merely intended to contain the active ingredient in the grain seeds in the fermented liquor.

이밖에도 칡 등의 특수 미네랄 성분을 함유시키고자 하는 발효주가 안출되었으나 이들은 신규한 형태의 향미를 부여하지는 못하였다.In addition, fermented liquor to contain special minerals such as 칡 was devised, but they did not give a new form of flavor.

본 발명은 종래의 이와 같은 발효주들에도 불구하고 허브식물이 가지는 고유의 향미가 부여된 신규한 형태의 발효주를 제공함을 그 목적으로 한다.It is an object of the present invention to provide a novel type of fermented liquor which is endowed with the inherent flavor of the herb plant despite such conventional fermented liquor.

본 발명의 또 다른 목적은 다양한 향미가 부여된 발효주를 제공하므로써 인체의 각종 항종양 효과를 유도하는 건강 발효식품을 제공함에 있다.Still another object of the present invention is to provide a fermented liquor to which various flavors are applied, thereby providing a healthy fermented food that induces various antitumor effects of the human body.

본 발명의 상기 목적은 각종 허브식물이 고유하게 보유하고 있는 허브식물의 선택, 이들 식물의 향미성분을 최대한 유지하기 위한 발효방법을 검토하고 최종산물인 발효주의 패널테스트를 실시하므로서 달성하였다.The object of the present invention was achieved by examining the selection of herbal plants uniquely possessed by various herb plants, the fermentation method for maintaining the flavor components of these plants as much as possible, and by conducting a panel test of fermented wine which is the final product.

이하, 본 발명의 구체적인 구성 및 작용을 설명한다.Hereinafter, the specific configuration and operation of the present invention.

본 발명은 다양한 향미를 가진 허브식물을 선택하는 단계; 이들 선택된 허브식물을 음건하는 단계; 통상의 약주 발효(고온발효)단계; 여과 후 가열단계; 저온숙성 발효단계 및 향미패널 테스트 단계로 구성된다.The present invention comprises the steps of selecting a herb plant having a variety of flavor; Drying these selected herb plants; Conventional herbal fermentation (hot fermentation) step; Heating after filtration; It consists of a low temperature fermentation stage and a flavor panel test stage.

이하, 본 발명의 구체적인 구성과 작용을 실시예를 들어 설명하지만 본 발명의 권리범위가 이들 실시예에만 제한되지 않는다.Hereinafter, the specific configuration and operation of the present invention will be described with reference to Examples, but the scope of the present invention is not limited only to these Examples.

실시예 1. 허브식물의 선택Example 1 Selection of Herb Plants

실험예 1Experimental Example 1

로즈마리 잎, 줄기, 꽃을 선별하고 수세한 다음 절삭하였다.Rosemary leaves, stems, and flowers were selected, washed, and cut.

실험예 2Experimental Example 2

라벤다 잎, 줄기, 꽃을 선별하고 수세한 다음 절삭하였다.Lavender leaves, stems, and flowers were selected, washed, and cut.

실험예 3Experimental Example 3

안젤리카 잎, 줄기, 꽃을 선별하고 수세한 다음 절삭하였다.Angelica leaves, stems, and flowers were selected, washed, and cut.

실험예 4Experimental Example 4

민트 잎, 줄기, 꽃을 선별하고 수세한 다음 절삭하였다.Mint leaves, stems, and flowers were selected, washed, and cut.

실험예 5Experimental Example 5

빨간고추를 선별하고 수세한 다음 절삭하였다.Red peppers were picked, washed, and cut.

실시예 2. 허브식물원료의 음건Example 2 Drying of Herbal Plant Raw Materials

상기 실시예 1에서 수세절삭된 원료를 음지에서 건조하여 향미의 손실을 극소화하고 자외선에 의한 향미성분의 파괴를 최소화하였다.In Example 1, the washed raw material was dried in the shade to minimize the loss of flavor and minimize the destruction of the flavor component by ultraviolet light.

실시예 3. 약주발효(고온발효)에 첨가 후 발효Example 3 Fermentation after Addition to Yakju Fermentation (High Temperature Fermentation)

통상의 약주발효 공정에 발효원료의 0.5 ∼ 10중량%의 허브식물원료를 첨가하여 고온발효시켰다. 이 때 18 ∼ 45℃에서 순차적으로 3일간 점진적으로 승온하면서 2차에 걸쳐 발효시켰다.In a conventional fermentation process, 0.5-10% by weight of the herbaceous plant raw material was added to fermentation at high temperature. At this time, fermentation was carried out for two times while gradually raising the temperature at 18 to 45 ° C. for three days.

실시예 4. 여과 가열 후 저온발효Example 4 Low Temperature Fermentation after Filtration Heating

실시예 3에서 고온발효된 알코올 기타 향미성분, 단백질 및 미네랄 성분이 포함된 쌀약주를 여과하여 60℃에서 3 ∼ 10분간 가열처리한 다음 다시 12℃ 이하에서 48시간 이상 저온발효 및 숙성을 유도하였다.Alcohol fermented rice wine containing the other high-temperature fermentation alcohol, flavor and protein components in Example 3 was filtered and heat-treated at 60 ℃ for 3 to 10 minutes and then induces low-temperature fermentation and ripening for more than 48 hours at 12 ℃ or less. .

실시예 5. 발효주의 패널 테스트Example 5 Panel Test of Fermented Wine

실시예 1에서 선택된 몇가지 허브식물원료로부터 제조된 허브향미가 부여된 발효주(약주)의 적성을 검정하기 위하여 젊은 남녀 대학생 각 10명, 도합 20명을 패널로 무작위 추출하여 각 허브주에 대한 패널테스트를 측정하였다.In order to test the adequacy of fermented liquor (medicinal liquor) with herbal flavors prepared from several herbal plant raw materials selected in Example 1, a panel test was conducted for each herbal strain by randomly extracting 10 young men and women and 20 students in total. Was measured.

실험결과는 표 1과 같다.The experimental results are shown in Table 1.

각종 허브주의 패널 테스트 결과Panel Test Results for Various Herbs 허브주Herb 우수Great 보통usually 열등Inferior 모름do not know 로즈마리주Rosemary 7575 66 33 라벤다주Ravenda County 6565 66 55 안젤리카주Angelica 8080 99 1One 민트주Mint 8585 66 1One 고추술Chili 9595 33 00

주 : 1. 패널요원에게 각 허브주를 취음케하고 일반 약주에 비하여 우수 5점,Note: 1. Have the panelists ingest each herbal liquor, and 5 points superior to general medicine.

좋다 3점, 열등 1점, 모르겠다 0점을 부여하도록 하고 패널요원 전체를Good, 3 inferior, 1 don't know. 0

합산한 값을 기재하였다.The combined values are described.

상기 실시예를 통한 실험결과에서 보듯이 일반 발효약주에 비교하여 각종 허브식물과 혼합 발효시킨 허브주의 선호도가 매우 높은 것은 본 발명 방법에 의하여 허브향미가 발효약주에 충분히 부여되었다는 것과 본 발명의 허브주가 일반 발효약주에 비하여 애주가의 기호성을 현저히 높혔다는 사실을 알 수 있었다.As shown in the experimental results through the above examples, the preference of the herbal liquor mixed and fermented with various herbal plants is very high as compared with the general fermented medicinal liquor, and the herbal flavor of the present invention was sufficiently given to the fermented medicinal liquor by the method of the present invention. Compared to general fermented medicinal liquor, it was found that the palatability of liquor was significantly increased.

그 중에서도 고추술은 패널요원의 패널 테스트 결과 가장 선호도가 높았다.Among them, pepper wine was the most preferred by panelists' panel tests.

본 발명은 상기 실시예와 실험예를 통하여 확인되는 바와 같이 허브식물원료를 음건하고 이를 고온발효 후 여과 가열한 다음 저온숙성 발효하므로써 허브식물의 향미를 최대한 부여시키는 효과가 있다. 또한 본 발명은 일반 발효약주에 비하여 선호도가 크게 중대된 새로운 형태의 허브술 특히 고추술을 제공하는 효과 가 있으므로 발효산업 및 주류산업상 매우 유용한 발명인 것이다.The present invention has the effect of maximizing the flavor of the herb plant by drying the herb plant raw material as confirmed through the above examples and experimental examples and then filtration and heating it after high temperature fermentation and fermentation at low temperature. In addition, the present invention is a very useful invention in the fermentation industry and the liquor industry because it has the effect of providing a new type of herbal liquor, especially capsicum liquor of great importance compared to the general fermented medicine.

Claims (2)

허브식물의 잎, 줄기, 꽃을 수세, 절삭한 다음, 음건한 후 발효약주 제조시 0.5 ∼ 10중량% 첨가하여 고온발효시킨 후 여과·가열하고 다시 12℃ 이하에서 재차 48시간 이상 저온숙성 발효시킴을 특징으로 하는 허브향미가 부여된 발효주의 제조방법.After washing and cutting the leaves, stems and flowers of herb plants, drying them, and drying them, adding 0.5 to 10% by weight in fermented chemicals, fermenting them at high temperature, filtering and heating them, and then re-fermenting them at 12 ℃ or lower for at least 48 hours. Fermented wine production method characterized by the herb flavor. 제 1 항의 방법으로 제조된 허브술.Herb wine prepared by the method of claim 1.
KR10-1998-0025450A 1998-06-30 1998-06-30 Wine containing herb flavour and process for preparation thereof KR100484316B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-1998-0025450A KR100484316B1 (en) 1998-06-30 1998-06-30 Wine containing herb flavour and process for preparation thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-1998-0025450A KR100484316B1 (en) 1998-06-30 1998-06-30 Wine containing herb flavour and process for preparation thereof

Publications (2)

Publication Number Publication Date
KR20000004065A true KR20000004065A (en) 2000-01-25
KR100484316B1 KR100484316B1 (en) 2005-07-29

Family

ID=19541874

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-1998-0025450A KR100484316B1 (en) 1998-06-30 1998-06-30 Wine containing herb flavour and process for preparation thereof

Country Status (1)

Country Link
KR (1) KR100484316B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100861712B1 (en) * 2007-03-26 2008-10-06 남원시 Manufacture of Sanmeoruh Wine to contain functionality and flavor of herb and its composition

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101082314B1 (en) 2009-12-03 2011-11-10 한국식품연구원 Herb Liquor and Process for Preparing the Same
CN102827719B (en) * 2012-08-21 2013-07-24 黄先全 Pneumatic bending press and bending method
KR20230087679A (en) 2021-12-09 2023-06-19 (주)모든스 Meridian scraping device for beauty treatment

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06225747A (en) * 1993-02-05 1994-08-16 Yoneji Komori Method for producing wind by fermenting flower of herb dandelion and brewing
KR0155667B1 (en) * 1995-02-13 1998-10-01 신성의 Method for preparing low-temperature fermented liquor containing houttuynia cordat thub as a main ingredient
KR960034394A (en) * 1995-03-15 1996-10-22 조사홍 Pharmacy's manufacturing method
TW327225B (en) * 1995-06-16 1998-02-21 Mitsui Toatsu Chemicals Photo-recording medium
KR100218170B1 (en) * 1996-10-15 1999-09-01 이수남 A new fermentation method of alcoholics and herb wine by using such method
KR101167144B1 (en) * 2006-01-20 2012-07-20 에스케이플래닛 주식회사 System and method for offering mobile sanction service using by mobile communication terminals

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100861712B1 (en) * 2007-03-26 2008-10-06 남원시 Manufacture of Sanmeoruh Wine to contain functionality and flavor of herb and its composition

Also Published As

Publication number Publication date
KR100484316B1 (en) 2005-07-29

Similar Documents

Publication Publication Date Title
KR101347219B1 (en) a Method of Cultivation Cordyceps Militaris
KR101378069B1 (en) Rice wine using Dendropanax morbifera Lev. and Process for preparing the same
KR20140129526A (en) The manufacturing process of the black-ginseng comprising high ginsenoside content
KR20190078785A (en) A method of producing Bigleaf hydrangea tea, Extracts and Concentrate thereof
KR20000004065A (en) Fermented liquor added with herb flavor
KR102080608B1 (en) Method for manufacturing honey having high-mineral and antioxidation
KR102068647B1 (en) Manufacturing Method of MUSHROOM SALT
KR20140131618A (en) A method for the preparation of makgeolli containing Dendropanax morbifera and makgeolli prepared therefrom
KR20000007049A (en) Beverage for Health using plant extract and the process for preparation thereof
KR101119883B1 (en) Manufacturing Method of Conventional Soybean Paste Using Leaf, Stem and Root Bark of Mulberry Tree
KR101814033B1 (en) Grain syrup comprising astragalus membranaceus and manufacturing method thereof
Kahsay et al. Antioxidant and antibacterial activities of Balanites aegyptiaca Delil from Northern Ethiopia
KR20110009267A (en) Method and development of granule type tea using rose petals
KR102296716B1 (en) Method for producing aronia seasoning sauce
CN103053735A (en) Efficient green fluorine-reducing preparation process of golden-camellia-stem-enriched tea
KR102042231B1 (en) Method for producing distilled liquor using Epimedium koreanum extract
KR100466322B1 (en) A cultivating method of bean sprouts with polyphenols
KR102005795B1 (en) Method for producng functional tea using Cudrania tricuspidata
KR101941254B1 (en) A salt comprising Sasa borealis extract
KR101917250B1 (en) Fabricating method of rice cake using cherry blossom
KR101653124B1 (en) Health functional food for improving cognitive function and manufacturing method of the same
KR101806213B1 (en) Process for preparing fermented grain from Nelumbo nucifera and the use thereof
KR100912727B1 (en) Extracted Wine from Codonopsis lanceolata with Ethanol and manufacturing Method Thereof
KR0169290B1 (en) The essence of a chiness matrimony vine and its production
KR20010018178A (en) Method for manufacturing foodstuffs using a Ginsena radix

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20090413

Year of fee payment: 5

LAPS Lapse due to unpaid annual fee