KR20020026805A - coarse liquor and rice wine brewage method by means of acanthopanax - Google Patents

Abstract

PURPOSE: A method for producing unrefined Acanthopanacis Cortex wine is provided, therefore a drinker easily takes the efficacy of Acanthopanacis Cortex simply by drinking it. CONSTITUTION: The method for producing unrefined Acanthopanacis Cortex wine comprises the steps of: dipping medicinal herbs including Acanthopanacis Cortex as a main ingredient in a mixed solution of 50 to 55% of saccharides containing glucose and sugar and 2 to 3% of citric acid for 20 to 30 days to prepare a first material; dipping crops including the rice in 0.3 to 1% of citric acid solution for 5 to 12 hours to prevent deterioration of crops, then followed by removing some part of an extract and crushing the crops to prepare a second material; liquid cultivating a microorganism having excellent starch-decomposability in a pre-cultivated wine using a seed yeast, then followed by solid cultivating the liquid cultivated medium on wheat bran, and drying the solid cultivated wheat bran to prepare a third material; mixing the first, second and third materials and alcohol fermenting the mixture to prepare an unrefined wine; and filtering the unrefined wine.

Description

Coarse liquor and rice wine brewage method by means of acanthopanax}

Traditionally in the manufacture of traditional medicinal liquor made from rice and other grains as the main ingredient, medicinal herbs such as Ogapi, conventionally, when medicinal herbs are added and fermented with medicinal herbs, the fermentation period is short. It is not made and the bark, fruit, etc. of juicy plants, such as cucumbers and quince, have the disadvantage that deterioration and deterioration of quality of the turbid and weak liquor due to contamination during drying often occur.

In addition, in the processing of raw materials of grains and herbs made of grains, they are deposited with tap water, which sometimes causes accidents due to deterioration at the time of sedimentation.In order to remove unnecessary blemishes contained in grains and improve flavor, There are many economic losses.

In addition, since the raw material is increased by fermentation, the taste is degraded due to the heat denaturation of grains, and the amount of extract increases, and heat energy is required as much.

Therefore, the present invention is to solve the above problems to provide a safe manufacturing and aroma of herbal medicine mainly to oopi, there is no nasty or odor and fresh and soft taste of the preparation method of turk, Yakju.

1 is a manufacturing process diagram of the present invention, in detail, the medicinal herb used as a predominantly used for leaching in sugars and citric acid in advance, and sedimentation and semi-crushing of grains with citric acid, cultivated raw rice, excellent starch decomposition power It is a process of manufacturing fermentation agent made by mixing and fermenting the dried wheat bran solid culture through liquid growth culture and preparing primary filtered Takju and fine filtered Yakju.

The present invention is a leaching process of leaching herbal medicine mainly oolong with a mixture of sugars and citric acid and a method of dipping of grains such as rice. Fermentation by mixing fermentation agent prepared with live starch decomposition bacteria, main hair preparation, herbal leach, etc. It consists of the process to make.

Hereinafter, the present invention will be described by process.

[Medicinal Herb Leaching Process]

In a solution of 50-55% of saccharides such as glucose, sugar, etc., 2-3% citric acid, 180 g of Ogapi, 20 g of Chinese quince, 15 g of Angelica, 15 g of signature, 15 g of Goji berry, small hawthorn hawthorn, sesame seed schizophrenic Schizandra chinensis, etc. After sufficiently leaching at room temperature for 30 days, it is used as a subsidiary material of Tak and Yak.

Depending on the type of medicinal herb, there were some differences, but the pH of Ogapi was about 2.0, and it was not easy to leach because the viscosity of the sugar was increased.

Most medicinal herbs in the immersion are severely contaminated with wild yeast bacteria and fungi. Especially, the contamination of wild yeast has a great effect on the bad taste and washes with water, but the flavor is decreased.

In addition, the fermentation period of 15-20 days is not completely extracted from the herbal medicines to devise a method of pre-leaching to reduce the waste of herbal medicines.

First leached only with saccharides, bacteria did not breed, but the sugar-resistant wild yeast did not die, and showed a little phenomenal activity after about 10 days, so the solution was solved by adding citric acid with sugar.

Table 1 below shows the composition of the leaching solution and herbal medicines, and some of the rough herbal medicines were used by grinding.

Chinese herbal medicine leaching content timber Herbal Medicine glucose 1,100 g Ogapi 120 g Citric acid 32 g Quince 20 g tap water 1,000 ml Party ear 15 g sign 15 g Wolfberry 2 g Small fennel 2 g Mountain lion 2 g Shouao 2 g Bokbunja 2 g Schisandra 2 g Sum 1,600 ml Sum 180 g

※ Use of purified glucose

※ pH 2.0 during leaching

Table 2 shows that medicinal extracts were good when leached only with sugars, but most of the wild yeasts did not die and showed no contamination when 1% citric acid was added, but smeared with malt medium after 20 days was tested for wild yeast activity. As a result, only a few were present and there was no problem in extraction and contamination when 2% citric acid was added.

Microscope and Odor Changes During Leaching Leaching Date Contents 3 days 6 days 9th 12 days 15th 18 days 21st Aroma Activity test Sugar 55% pH 4.5 - + ++ +++ CO ₂ generation CO ₂ generation CO ₂ generation Fermented Odor and Acid Yeast Odor Mostly active Sugar 55% citric acid 1% pH 2.0 - - - - - - - Good smell of organ Hydrophobic activity Sugar 55% Citric acid 2% pH 1.8 - - - - - - - Good smell of organ No activity 40% spirit - - - - - - - Ogapi flavor No activity

In addition, herbal medicine extracts have been known to exert medicinal medicinal properties and sufficient medicinal ingredients extracted only after 2-3 months leaching. (See folk medicine to cure illness.

When the fermentation is completed in the process of manufacturing the medicinal liquor, if it is left to mature for a long time in the state of adding medicinal herbs, it must be filtered and matured because the change of taste and smell is great due to self-extinguishing of yeast. Therefore, in order to make up for the shortcoming of the shortcoming of the medicinal herb ingredient and odor leaching, it is used in immersion by sufficiently dipping in sugar and citric acid in advance to reduce the waste of medicinal herb and to make a good sake extracted.

[Sedimentation method of cereals]

Cereals such as white rice are maintained at pH 3.0-3.6 with citric acid 0.3 ~ 1% added water and soaked for 5-12 hours to prevent deterioration in the summer.Extract ingredients that are not soluble in neutrality but are not soluble in neutrality because they are contained in rice skin and seeds. Remove it. In order to improve the quality of sake brewing, it has a similar effect to the removal of substances related to quality deterioration by increasing the coating rate. In fact, the ingredients that improve the quality can be lost, but it is considered a good way to reduce the aroma of grains and to strengthen the scent of the medicinal herbs, such as ogapi, etc.

Indeed, when the rice was kept at 30 ° C for 12 hours, the deterioration (rest) of rice was not observed, and the grain aroma of alcohol was reduced.

After immersion, the rice is drained for 1 hour, washed 1, 2 times with citric acid water and crushed with a crusher.

[Fermentation agent manufacturing process]

The fermentation agent according to the present invention is sufficiently dispersed in aspergillus.Shiroussamii spores in sterile water (added Tween 80) and irradiated with UV light (San Kyo Den Ki Co., Japan) for 10 minutes at 10 cm distance to potato agar. The smear and viable bacteria were cultured in a bran medium to check the starch titer and the excellent bacteria were selected.

Selected rainwater bacteria are incubated in 30 ~ 35 ℃, 10% wheat bran liquid medium (pH 4.0) to grow the cells and then mixed with raw wheat bran raw material 1: 1, spread thinly in a box and incubated for 48 hours to dry.

Generally, the starch titer was 200-400sp and the luxury starch titer was 2,000-3,000sp.

The raw starch titer was determined by the present inventors by applying gelatinized starch titer.

Raw starch titer test method Reducing sugar measurement method and titer conversion: According to the "Country" of the Food Additives Code Starch Glycation pH Saccharification temperature Saccharification time Sigma rice Starch 2% (No heating) pH 3.0 55 ℃ 1 hours

[Master production]

Main hair production is the yeast (Sacharomyces Servisea) cultured in the laboratory mixed with 200g of citric acid-treated rice flour and 300ml of water, adjusted to pH 2.4 ~ 2.8 with citric acid, etc. mixed with this starch fermentation agent at 20 ℃ 5 Incubate for 10 days.

Fermentation Process

Rice flour and medicinal herb leaching raw material 10-50%, fermentation agent 6%, chimney 5%. The 150% herbal medicine extract of feedwater raw material was diluted with water and converted to 1: 1 in terms of sugar concentration. It is fermented at 20 ℃ for 15-20 days at low temperature.

Do not step by step soaking at once and stir occasionally and cover the lid of the container to prevent the release of odor and ferment.

[Takko wine production]

Comparative Example: 1,000 g of raw rice was treated with 2 hours of immersion, 1 hour of water draining, 1 hour of steaming according to a conventional method, and cooled, followed by cooling of 56 g of herbal medicine, 50 ml of culture yeast, and 1600 ml of water in the same ratio as in Example 1. 60 g of the titer 2,000sp) was added and fermented at 20 ° C. for 15 days, yielding 17.2% alcohol content and 2,500 ml of fermentation.

Example 1: Prepared in the same manner as in Comparative Example, but the raw material was soaked in citric acid for 5 hours, 1 hour drained citric acid 1 to 2 times crushed twice in a crushing grinder and cultured yeast 50ml, herbal medicine leaching solution 500ml, live 60 g of powder enzyme and 2,100 ml of water were added and fermented. 17.4% alcohol content and 3,400 ml of ripening powder were obtained.

Example 2 The same procedure as in Example 1 was performed except that 250 ml of medicinal herb leachate was added and 1,850 ml of water was added to obtain 17.2% alcohol content and 2,100 ml of aged powder.

Example 3 In the same manner as in Example 1, 100 ml of medicinal herb leachate was added, and 1,700 ml of water was added to obtain 17.1% alcohol content and 2,700 ml of aged powder.

Table 4 compares the immersion according to the ratio of medicinal herb leaching, and the water supply was calculated and increased according to the sugar content of the medicinal herb leaching.

Raw material Example 1 Example 2 Example 3 Comparative example White Rice Flour (Based on Weight before Saliva) 1,000g 1,000g 1,000g 1,000g Raw starch enzyme (sp 3,000) 60 g 60 g 60 g 60 g Herbal Medicine Leachate 500 ml 250 ml 100 ml - Dry medicine - - - 56 g State Mo 50 ml 50 ml 50 ml 50 ml rating 2,100 ml 1850 ml 1,700 ml 1,600 ml

Table 5 shows that the fermentation rate of the comparative example in which the fermented rice was used as a raw material was high as 83.5%, and that the fermentation rate was large was low because the medicinal leachate contained a lot of water.

Most of them were not significantly different from the comparative example and showed a significant difference in pollution degree as shown in Table 7, and were classified and observed under microscopic bacterial contamination and wild yeast contamination.

Item Example 1 Example 2 Example 3 Comparative example Raw rice starch 72% 72% 72% 72% Raw material usage 1,000g 1,000g 1,000g 1,000g Sugar usage 313 g 156 g 63 g - Aged alcohol 17.4 17.2 17.1 17.2 Aging capacity 3,400 2,900 2,700 2,500 Aging Theory Alcohol 740 620 560 515 Aging total alcohol content 590 510 460 430 Fermentation Rate 79.7 82.3 82.1 83.5 Acidity 9.2 8.6 8.0 7.0 Residual Party 0.20 0.18 0.20 0.22 Total balance 0.53 0.57 0.59 0.59

Note 1) The amount of theoretical alcohol produced: The amount of pure theoretical product that can be produced from fermentable active ingredients in raw materials.

Note 2) Total alcohol content in aged liquor: The amount of pure alcohol in aged liquor.

For reference, in this experiment, the amount of medicinal herbs and fermenters differed a lot, so the amount of alcohol and the amount of alcohol after squeezing well after squeezing the fine sieve (about 1cm) were calculated. It is considered that the fermentation ratio is a little lower with a large amount of addition.

Note 3) Fermentation ratio: ratio of total alcohol production and theoretical alcohol production

The contamination contents during fermentation are shown in Table 6 below.

Date of Purchase 1 day 5 days 10 days 15th After fermentation Example 1 - - - - - Example 2 - - - - - Example 3 - - - - - Comparative example oo + oo + ooo + ooo ++ ooo ++

<Pollution content: wild yeast o, bacteria +>

※ Note: Unlike yeast for convenience, wild yeast refers to long oval yeast under the microscope.

As shown in Table 7, in the taste and scent, the results of the Examples were stronger than the Comparative Example, and the odor of grain and alcohol was significantly reduced. In other words, the alcohol is mild and the herbal medicine showed a strong phenomenon.

division Herbal Medicine Grain odor Mold odor Alcohol odor (stimulus level) Sweetness Example 1 +++++ + ++ + ++ Example 2 +++ + ++ ++ ++ Example 2 ++ + ++ +++ ++ Comparative example +++ +++ ++ ++++ +

Herbal medicine added turk and medicinal herbs by the method of the present invention reduces grain odor and irritation odor and produces a strong and gentle alcoholic beverage with a unique scent mainly around agap, so that the oriental medicine and the possibility of globalization utilizing the oriental characteristics well It has the effect of contributing to the increase of farmers' income from consumption.

Claims (1)

Herbal medicine mainly composed of ogapi, 50% to 55% of sugars such as glucose and sugar, 2 ~ 3% of citric acid, and the first stage raw material leaching 20-30 days in advance and 0.3% to 1% of grains such as rice The raw starch decomposition ability of the second stage raw material which was cultivated separately by seed yeast to prevent deterioration by removing 5 ~ 12 hours with citric acid water of After multiplying the excellent bacteria by liquid culture, after making a solid in a wheat bran (bio-crushed powder), make a raw material in the third step, and mix and ferment the raw materials in the first, second and third steps. Takju, Yakju manufacturing method, mainly based on the ogapi, characterized in that the primary filtrate Takju fine-filtration to produce Yakju.