KR20030017796A - The method for manufacturing oriental alcohol drink - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing an alcohol drink, which inhibits the action of acetaldehyde to cause headache and hangover after drinking and prevents adult diseases by using infusion of medicinal herbs. CONSTITUTION: The method for manufacturing an alcohol drink is characterized by extracting medicinal herbs including Paeonia japonica (Makino) Miyabe et Takada, Astragalus membranaceus, Angelica uchiyamana, Lingusticum chuangxiong Hort, Rehmannia glutinosa, cinnamon, Atractylodes japonica, Fraxinus rhynchophylla Hance, Amomum xanthioides Wallich, licorice, peppermint, Pueraria thunbergiana benth, Agastache rugosa, Lycium chinense MILL, ginger, Perilla frutescens Britton var. crispa (Thunb.) Decne, jujube, etc., in 200L of distilled water; then adding 6-10% of the extract to an alcohol drink.

Description

Physiologically effective folk liquor without headache and hangover {The method for manufacturing oriental alcohol drink}

The present invention relates to a method for producing an alcoholic beverage without headache and hangover by ripening the medicinal herb (herbal medicine) by hot water extraction to remove the toxic extract and a variety of alcohol.

In order to extract the herbal medicine prepared by pharmacist or herbal medicine with no headache and hangover in hot water extraction, the ginger jujube is added to neutralize the toxic components of the herbal medicine, and it is mixed and synergistic in the hot water extraction process. Maximize the effect by extracting the extract.

The extracted extract is filtered through activated carbon and microfiltration to remove the disgusting smell and impurities peculiar to Chinese medicine.

The extract obtained through this process is applied to grain wine, distilled water distilled liquor of the wine, and matured for the purpose of the invention of bioactive healthy folk wine without headache and hangover.

Conventionally, leaching liquor (method of soaking medicinal herbs) has been consistent in the method of manufacturing liquor in Korean and Chinese pharmacists and herbalists.

In addition, the leaching of herbal medicines have been developed liquor and beverages in a state that does not remove the toxic components of the herbal medicines and did not obtain the effect of the synergistic effect of the herbal medicines.

Therefore, distilled soju, as well as beer produced from grain beer, such as beer beers, have been a cause of hangover by reducing materials such as fusel oil and acetaldehyde in the case of excessive drinking.

The above object of the present invention is a technical object of the invention of healthy folk liquor that suppresses fusel oil, acetaldehyde, which is a reducing substance contained in alcohol, and doubles its physiological activity ability, without headache and hangover.

Types and amounts of herbal medicines used in the present invention are as follows.

The present invention will be described in detail as follows.

Creation, dermis, groin, kwakhyang, hwangha, licorice by each medicinal herbs in the five intestines, especially the gastrointestinal medicinal agents or drugs that have a great ability to mix the appropriate amount of hot water can be mixed and synergistic headache treatment (Ref. Literature: Pharmacist, herbaceous tree, consent bogam) and applied the study to the prescription of the hangover digestion prescription, dermis, thickening, gwakhyang, half, licorice, sine, omega used for fatigue recovery and energy recovery blood vigor For the reinforcement, the stock solution was prepared by hot water extraction using donkey, Cheongung, Baekjak, Sukjihwang, Astragalus, Cinnamon, Licorice wolfberry.

1.Medicinal composition ratio

As described in the above table.

2. Plant medicine manufacturing process

Plant medicinal herbs in the above table was extracted with 10 liters of distilled water for 10 hours in distilled water and extract 50 liters of concentrate.

Example 1, manufacturing method of bokbunja fruit wine

1. Manufacturing Process of Bokbunja Fruit Stock 588ℓ

end. 735 kg of bokbunja fruits are pressed and extracted to produce 588 L of fruit stock solution.

I. 117.6 L of sugar (honey, sugar, high fructose) is added to 588 L of fruit stock solution, and fermented at 18 ° C. for 15 days to form 12% alcohol.

All. 793.002 liters are prepared by mixing 40 liters of plant medicinal herbs and 705.6 liters of bokbunja fruit wine (12 percent alcohol).

la. After aging 793.002ℓ of fruit wine at 18 ° C for 100 days at low temperature, it produced physiologically active folk liquor without headache and hangover through powder activated carbon filtration and microfiltration.

Example 2, manufacturing method of takju (makgeolli)

Nuruk was added to the cooked rice, which was mixed well, and then 6.3% of the medicinal herb extract was added to the fermentation process.

Example 3, manufacturing method of sake

6 ~ 10% of the medicinal herb extract extract was produced before producing the sake.

Example 4, manufacturing method of distilled shochu

Plant medicine extract extract 3% was added to the soju produced by the distillation method was produced after 100 days of aging.

Experimental Example

The tasting test was performed by random sampling a total of 30 alcoholic beverages prepared by the above example, each of 5 males and females in their 30s, 5 males and females in their 40s, and 5 males and females in their 50s. Same as the table.

Here, the sensory test items which tested the product of Example 1, Example 2, Example 3, and Example 4 were aroma, color, taste, headache presence, and hangover presence.

[Table] Sensory test results for the aptitude test of the product of the present invention

The present invention has the effect of providing a physiologically active folk liquor without headache and hangover, as confirmed through the above examples.

In addition, the present invention has the effect of providing a traditional folk liquor that does not harm the health of the national hygiene and will be a very useful invention in the fermentation industry and health food industry, the present invention was selected in 2000 as a new technology provider to be carried out by the Ministry of Commerce, Industry and Energy It was selected as a venture company and received a special prize at the Ministry of Food, National Tourism Product Competition hosted by Korea Tourism Organization in September 2000.

In 2001, it was selected as one of the best Korean traditional foods in Gwangju, Jeonnam, and its business growth has contributed to growth of more than 100% compared to the previous year and creation of regional jobs.

Claims (3)

Folk liquor produced by the following kinds of herbal herbs The method of producing folk liquor characterized in that about 6% to 10% of the extract extracted by adding the herbal medicine and the amount of use according to claim 1 to 200 l of distilled water is added. The method of producing folk liquor according to claim 2, wherein a mae is added during hot water extraction to remove odors peculiar to Chinese medicine.