KR20020035685A - Liquor using chamomile - Google Patents

Abstract

PURPOSE: The fermented alcohol using chamomile is provided, which alcohol has taste and aroma peculiar to chamomile, prevents the flu and removes sleeplessness. CONSTITUTION: The fermented alcohol using chamomile is characterized by mixing conventional distiller's grain with a mixture of 70 to 90 wt.%, preferably 80 to 95 wt.% of rice and 1 to 30 wt.%, preferably 5 to 20 wt.% of chamomile and fermenting them. The method for producing the fermented alcohol using chamomile comprises the steps of: dipping 70 to 90 wt.% of the glutinous rice in water for 16 hours; heating the rice at 100 deg.C for 1 hour; cooling the rice to 30 deg.C and adding water, distiller's grain and 1 to 30 wt.% of chamomile into the rice; and fermenting the mixture at 25 deg.C for 10 days, in which the distiller's grain is produced by adding the rice into water, heating the mixture, and cooling it; adding malt and S. cerevisiae cultivated medium into the mixture and fermenting them at 30 deg.C for 2 days.

Description

Fermented liquor with chamomile {LIQUOR USING CHAMOMILE}

The present invention relates to fermented liquor using chamomile, which has a peculiar taste and aroma while fermenting chamomile with rice. Traditionally, Korean folks have identified liquor as medicine or food, and Korean herbal medicines such as ginseng, donkey, and Schisandra chinensis were added according to the purpose in order to purify the taste and aroma of alcohol and to enhance the pharmacological effect.

Most of these methods have been performed by immersing herbal medicines such as ginseng, Angelica and Schisandra chinensis in fermented liquor obtained by fermenting and distilling grains, or rarely with grains. Among them, fermentation with grains is currently the case of some cultural properties such as Munbaeju in Seoul and azalea wine in Hongseong, Chungcheong-do. Fermented liquor fermented with cereal grains, chamomile is known to be unknown.

Chamomile (Matricaria chamomile) is a perennial herb belonging to the Asteraceae, native to India and Europe, with yellow-flowered diamonds and white chamomile. Chamomile is widely used as a bathing agent in Europe because of its great skin disinfection effect and systemic beauty effect. It is known to be effective in reducing cold, antiseptic, antiseptic, repellent and spasms. In addition, it is also known to have effects such as cold prevention, insomnia relief (relieve sleep), and sedative effects due to sweating with the medicinal agent.

An object of the present invention relates to a fermented liquor using the chamomile as described above in more detail to provide a fermented liquor having a unique taste and taste of chamomile by adding chamomile to the fermentation process.

The present invention relates to a fermented liquor fermented by mixing a mixture of rice and chamomile with a conventional immersion cast iron, and more specifically, in the mixture, 70 to 99% by weight of rice, preferably 80 to 95% by weight, and chamomile is 1 It relates to a fermented liquor which has been fermented by mixing a mixture containing 30% by weight, preferably 5-20% by weight with a conventional immersion hairpuff.

Among the mixture of the rice can be used glutinous rice, spicy rice, chamomile can be used such as diamonds chamomile and Roman chamomile, it is better to use dried in the shade. The higher the amount of chamomile in the mixture, the stronger the odor of chamomile, and if it is more than 30% by weight, the preference of the fermented liquor becomes low due to the smell of chamomile.

In fermentation, a conventional immersion caster using yeast may be used, and there is no particular limitation to improve the preference of fermented wine. The amount and time of leaven used for immersion cast may be determined in consideration of economic feasibility and there is no particular limitation.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only intended to illustrate the invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples in accordance with the spirit of the present invention.

EXAMPLE

[Example 1] After 9.9 kg of glutinous rice was immersed in water for 16 hours, the water was removed and the mixture was increased to 100 ° C. in an autoclave for 1 hour. After cooling to 30 ° C., 0.1 kg of immersion castor and chamomile were added to 24 kg of water and fermented at 25 ° C. for 10 days. The immersed seedlings were heated with 8 kg of spicy rice milled into 35 mesh in 10 kg of boiling water, heated, cooled, and then added 1.0 kg of yeast and 2000 ml of S.cerevisiac incubated at 30 ° C. for 2 days in YEPD medium. And cultured at 30 ° C. for 2 days were used.

Chamomile was used in June 1999, which was obtained by diluting and drying Dyer's Chamomile grown at Chamomile Farm in Jeonju, Korea. The chemical composition was 52.4 wt%, crude protein 17.3 wt%, crude fat 2.9 wt%, ash 14.8 wt%, moisture 12.6 wt%.

In order to measure the preference of fermented chamomile fermented wine, the sensory tests of fermented wine were classified into odor and taste, and 10 male and female college students in their 30s and 50s and 20s in their 20s were selected for their gender. , Alcoholicity, chamomile taste, sour taste, and yeast odor was measured as an average value from 0 to 9 points, the preference degree was evaluated and the results are shown in Table 1.

Example 2 A fermented liquor was prepared using the same amount of rice as Example 5 and the amount of rice to 0.5 kg and 0.5 kg of chamomile, and the other conditions were the same. It was.

Example 3 A fermented liquor was prepared by following the same procedure as Example 1 in which the amount of rice was 9.0 kg, the amount of chamomile was 1.0 kg, and the other conditions were the same. It was.

[Comparative Example 1] Fermented liquor was prepared in the same manner as in Example 1 with 10 kg of rice, without adding chamomile, under the same conditions, and the sensory test was performed. The results are shown in Table 1 below.

[Comparative Example 2] Fermented liquor was prepared in the same manner as in Example 1 with 6 kg of rice, 4 kg of chamomile and the same conditions, and the sensory test was performed. The results are shown in Table 1 below.

Dimension Smell of grass Sour taste Yeast Smell Alcoholic Chamomile Symbol Example 1 0.1 5.0 6.0 6.5 2.0 good Example 2 0.2 4.0 3.0 5.0 5.0 good Example 3 0.3 6.0 2.0 4.0 7.0 good Comparative Example 1 0.0 6.4 7.0 7.2 0.0 No chamomile Comparative Example 2 8.0 5.0 1.5 3.0 9.0 Bad

By fermenting chamomile with rice, the present invention not only has the unique taste and aroma of chamomile, but is also expected to have effects such as cold prevention, insomnia relief (sleeping effect), and soothing action, which are known to have chamomile. to provide.

Claims (1)

A fermented liquor characterized by fermenting a mixture containing 70 to 99% by weight of rice and 1 to 30% by weight of chamomile with a immersion cast iron.