KR20030020659A - Propolis Extract Champagne - Google Patents

Abstract

PURPOSE: Provided is a preparation process of champagne containing ethanol extracted propolis(EEP) or water extracted propolis(WEP) which is good for human health. CONSTITUTION: The manufacturing method of champagne is characterized by extracting propolis with water or alcohol as an extraction solvent; purifying the extract to obtain ethanol extracted propolis(EEP) or water extracted propolis(WEP); adding white grape juice as a raw material of champagne to the extract; and vacuum-separating, spirit fermentation of, vacuum-mixing, vacuum-filtering, vacuum-sterilizing the mixture then aging it.

Description

Process for producing champagne with propolis extract {Propolis Extract Champagne}

The present invention relates to a method for preparing champagne containing the propolis extract, more specifically, alcoholic extract (EEP, Ethanol Extracted) purified by using water or alcohol as a solvent to optimize the propolis biochemical and microbiological The present invention relates to a method of preparing champagne containing propolis extract, which is beneficial to health by fermenting and ripening grape juice compressed with white grape as a raw material of champagne in Propolis or Water Extracted Propolis (WEP).

Propolis Alcoholic refers to beverages containing 0.01% or more of Propolis and 1% or more of alcohol or alcohol, which is a dense fat component called "good cholesterol" in the blood cholesterol. Increasing High Density Lard) and inhibiting the action of Low Density Lard (LDL), a "bad cholesterol" that causes arteriosclerosis.

About 20% of the propolis liquor ingested in our body is absorbed by the stomach, the other 80% is absorbed by the small intestine, and only 2-10% of the absorbed propolis liquor is urinated or exhaled through the kidneys or lungs. It is excreted from the body and more than 90% of the ingested propolis liquor is metabolized in the liver at a high rate, and the propolis liquor is broken down into acetaldehyde by alcohol dehydrogenase (ADH) in the liver. Decomposed acetaldehyde is converted to acetic acid by the action of Aldehyde dehydrogenase (ALDH) and disappears in the liver. During the metabolic process, alcohol is oxidized to produce acetaldehyde and acetic acid. ) Into water and carbon dioxide, which is discharged from the lungs and out of the body by the kidneys. Acetaldehyde, which is an intermediate product of alcohol decomposition in the body, is the cause of hangover. Acetaldehyde is not excreted in the body, causing redness of the face, heart palpitations, and headache and stomach pain. Quercechin-QUERCETIN relieves hangover pain by rapidly breaking down acetaldehyde and protecting liver tissue cells.

In addition, the flavonoids (quercechin-QUERCETIN), the center of the chemical composition of propolis, act as an antioxidant to prevent the formation of harmful free radicals in the blood. Activation, oral odor elimination effect, vascular strengthening effect to expand and strengthen capillaries, and lower GPT level and protect liver damage. have.

Many functional beverages or compositions have been developed and marketed to promote hangover treatment by promoting alcohol decomposition, adding aspartic acid, or fermenting rice bran and soybeans. However, this has the effect of promoting alcohol decomposition in the liver. Even if the composition has not been proved and the diarrhea effect has been verified, it is cumbersome and a wasteful factor to drink it before and after drinking.

In addition, a method of preparing a liquor containing propolis, which is a natural substance that functions to relieve hangover of the above-mentioned functional drink or composition, has conventionally been used for the antioxidant function, the anti-salt function, the flavonoid, the main ingredient of propolis. Korean Patent Office (KR) Registered Patent Publication (B1) of the present applicant, which is a method of preparing a liquor containing a propolis extract prepared by using an antibacterial function, an antibiotic function and a cholesterol lowering function in the body, Manufacturing method "(notice date 2000.3.15, registration No. 10-0247125), which are pulverized propolis lumps collected from beehives at low temperature, soaked in cool water to settle, remove impurities, and then add dry solid powder as solvent. Homogenize the mixture and centrifuge the extracted propolis suspension into a supernatant and solids. After separation, the separated supernatant was filtered at low temperature to remove wax and dried, and then the propolis semi-solid stock solution was added to various liquors to prepare liquor containing propolis extract. There is a problem in producing high quality brewed liquor of fermentation or maturing conditions that can be optimally combined with the propolis extract by adding with various liquors prepared.

The present invention has been made to solve the above problems, ethanol extract (EEP, Ethanol Extracted Propolis) of the propolis under the most suitable biochemical and microbiological conditions extracted using 70% ethanol as a solvent of propolis The present invention relates to a method for producing propolis champagne by fermenting and aging grape juice of white grapes as a raw material using water extracted propolis (WEP) and ethanol extract (EEP) of propolis. Easily share grapes in Propolis and Water Extracted Propolis (WEP) and use poplar trees from mature Zona storage tanks for the most appropriate biological and biochemical components of EEP and WEP. It is aged together with the raw materials under the conditions, and the fermentation tank uses bio ceramics. As a way to preserve the freshest, unchanged long-term propolis ingredients by providing sufficient air, temperature, and humidity necessary for fermentation or aging, high-quality propolis champagne that is beneficial to the human body by the action of flavonoids (quercechin-QUERCETIN) The purpose is to provide.

1 is a flow chart showing the manufacturing process of champagne containing propolis extract of the present invention

Figure 2 is a process chart showing the manufacturing process of champagne containing propolis extract of the present invention

The configuration of the present invention will be described in detail as follows.

In the present invention, high-quality white grapes are compressed into a water extracted propolis (WEP, Water Extracted Propolis) as a raw material of champagne, and the grape juice from which impurities are separated is mixed together and fermented as a yeast, and then ethanol extract (EEP, Ethanol). Extracted Propolis) is a method of mixing, pasteurizing and aging to provide a method for producing champagne containing propolis extracts. Alcohol fermentation is a fermentation made of bio-ceramic with 70% WEP by the action of 30% yeast. In a tank, 30% propolis white wine is vacuum mixed with 70% EEP in a vacuum homogenizer.

The ethanol extract (EEP) or water soluble extract (WEP) of propolis used in the present invention is the same as the present invention, as described in Korean Patent No. 10-0247125, "Preparation method of liquor containing propolis extract". Get in the way.

Reference Example 1: Preparation of Ethanol Extract (EEP)

Propolis lumps collected from beehives are ground at low temperature below -4 ℃, soaked in cooling water and precipitated for 30-60 minutes to remove impurities, and mixed with dry solid powder in 70: 1 ethanol as a solvent in a 1: 2 ratio. Homogenize at 3000rpm for 30 minutes to extract the propolis suspension, centrifuge the extracted suspension at 5000rpm for 30 minutes, separate the supernatant and solids, and separate the separated supernatant into filter paper at low temperature. Filtered to remove wax, dried with a dryer so as not to change the content of the propolis, and filtered at -20 ℃--10 ℃ according to the type of liquor and left for 24 hours to maximize physiological function of pure brown brown propolis ethanol extract ( EEP, Ethanol Extracted Propolis).

Reference Example 2: Preparation of Water Soluble Extract (WEP)

Propolis lumps collected from beehives are ground at low temperature below -4 ℃, immersed in cooling water and settled for 30-60 minutes to remove impurities, and mixed with dry solid powder with pure water (distilled water) in a ratio of 1: 2 as a solvent. Homogenize with a homogenizer for 30 minutes at 3000 rpm to extract the propolis suspension, centrifuge the extracted suspension at 5000 rpm for 30 minutes, separate the supernatant and solids, and separate the separated supernatant with filter paper at low temperature. Purified to remove wax, dried with a dryer to prevent changes in the content of the propolis, filtered at -20 ℃--10 ℃ according to the type of liquor and left to stand for 24 hours to maximize the physiological function of pure propolis alcohol A water-soluble extract (WEP, Water Extracted Propolis) is obtained, which is cloudyly mixed with water.

In the above Reference Example 1 of the present invention, the propolis solid powder was mixed with 70% ethanol as a solvent at a ratio of 1: 2 and homogenized at 3000 rpm for 30 minutes using a homogenizer to extract a propolis suspension. Flavonoids are extracted by flavonoids, which are Resin, which accounts for 45% to 55% of the polys. The flavonoids are measured by UV-Spectrometer (366nm) and are flavonoids within the band range of up to 288nm to 325nm. Obtain (Quercetin).

High-quality ethanol extract (EEP, Ethanol Extracted Propolis) or water extract (WEP, Water Extracted Propolis) obtained by the above-mentioned method is squeezed white grapes, fermented grape juice is removed, and pasteurized after pasteurization, propolis champagne To prepare.

In addition, the reason why the fermentation tank uses bio-ceramic material is corrosion resistance and porosity, and thus, in fermentation requiring sufficient air and humidity, the bio ceramic is the most suitable microbiological condition when yeast is fermented. To provide phosphorus temperature, humidity and air.

Detailed description of the method for producing a propolis champagne of the present invention by the accompanying drawings as follows.

Propolis Champagne is a sparkling white wine that collects high-quality white grapes, squeezes them with a vacuum press (S10, vacuum press), and squeezes the juice from all processes at 5000 rpm for 30 minutes in a vacuum centrifuge. After centrifugation to remove impurities (S11, vacuum separation process), the fermentation tank made of bio-ceramic (Bio-Ceramic) was heated to 40-45 ℃ and 30% of yeast and 70% of weight. A water-soluble extract of Propolis (WEP) is mixed and the fermentation is carried out for 8-9 hours by the action of yeast (S12, alcohol fermentation process). 30% of the propolis white wine fermented in the electric process is mixed with 70% of EEP and vacuum homogenizer at 7000 rpm for 30 minutes in a vacuum (S13, vacuum mixing process), and the vacuum filter is used to remove impurities in two stages. Then (S14, vacuum filtration step), using a nitrogen cooler and pasteurized for 10 minutes at a low temperature of -169 ℃ and the bottle upside down stabilization (S15, pasteurization stabilization process) ), In order to re-ferment the white wine treated in the previous step, in order to re-ferment, add an appropriate amount of sugar and yeast, mix well, put in a bottle and close the lid to complete (S16, bottle ripening process).

The reason for using 70% ethanol extract or water-soluble extract as a solvent of propolis in the present invention is that it is possible to shorten the ripening period of grapes, which is a raw material of wine, compared to the solids of propolis itself. Because it's easy to share.

In the above embodiment, the best separation and mixing is achieved when the vacuum centrifuge is operated at 5000 rpm for 30 minutes.

In addition, in the above-mentioned manufacturing process, adding the amount of sugar in order to cause re-fermentation (secondary fermentation, foaming) in the bottle during the aging process of the storage tank is calculated by adding the amount of sugar so that the specified pressure of champagne can be obtained and fermentation. CO2 gas produced during the process is dissolved in the bottle.

An embodiment of the present invention is described as follows.

Example 1.Propolis Champagne Preparation

1.Propolis Ethanol Extract (EEP) Extraction Process

1-1. Propolis Suspension Extraction Process

Propolis lumps collected from beehives are pulverized at -4 ℃ at low temperature, soaked in cooling water and precipitated for 60 minutes to remove impurities, and the dried solid powder is mixed with 70% ethanol as a solvent in a 1: 2 ratio to a homogenizer. The propolis suspension is extracted by homogenizing at 3000 rpm for 30 minutes.

1-2. Propolis Wax Removal Process

The suspension extracted in step 1-1 was centrifuged at 5000 rpm for 30 minutes by centrifugal separation, separated into a supernatant and a solid, and the separated supernatant was filtered through a filter paper at low temperature to remove wax.

1-3. Propolis Ethanol (EEP) Extraction Process

The propolis obtained in step 1-2 was dried in a dryer so as not to change the component content, and filtered at -10 ° C. and left for 24 hours to obtain dark brown pure propolis ethanol extract (EEP, Ethanol Extracted Propolis) having maximized physiological function. Get

2. Propolis Champagne Manufacturing Process

2-1. Vacuum crimping process

High quality white grapes are collected and squeezed with a vacuum press.

2-2. Vacuum separation process

The juice squeezed in the previous process is vacuum centrifuged at 5000 rpm for 30 minutes in a vacuum centrifuge to remove impurities.

2-3. Alcohol Fermentation Process

In a fermentation tank made of bio-ceramic, water extracted propolis (WEP) of 30% (by weight) yeast and 70% (by weight) propolis was heated at a temperature of 40-45 ° C. The fermentation is carried out by mixing with the yeast for 8-9 hours.

2-4. Vacuum mixing process

The 30% propolis white wine fermented in the above process is mixed in vacuo at 7000 rpm for 30 minutes in a 70% EEP and vacuum homogenizer.

2-5. Vacuum filtration process

Vacuum filter removes impurities in two stages.

2-6. Pasteurization Process Stabilization Process

The wine filtered in the previous process was pasteurized at a low temperature of -169 ° C for 10 minutes using a nitrogen cooler and the bottle was turned upside down to stabilize the bottle inlet downward.

2-7. Aging process

In order to re-ferment the white wine treated in the previous process, in order to re-ferment, add an appropriate amount of sugar and yeast, mix well, put in a bottle and ripen by closing the lid.

The propolis champagne of the present invention prepared in this way prevents heart disease, a wine-specific health promoting function, and lowers the serum cholesterol of the antimicrobial Resveratrol compound complex. It increases the composition and inhibits the action of low density fat (LDL) to prevent atherosclerosis and the fast breakdown of acetaldehyde produced by alcohol consumption by propolis champagne's flavonoids (quercechin) to protect liver tissue cells. Flavonoids play a role in preventing the formation of harmful substances (Free Radical), which are harmful substances in the blood, and have hangover relief, antioxidant, antibacterial and anti-inflammatory effects. In particular, propolis champagne significantly inhibited the inactive Gluca synthesis of streptococci and also inhibited Gtase (Glucosyltransferase) activity. Propolis, a dendritic substance collected from plants by bees, has antibacterial and anti-inflammatory properties, and has an inhibitory effect on 20 kinds of bacteria. Sodium hydrogen carbonate residues from Akita Propolis and sodium carbonate residues from Ehimb Propolis showed antimicrobial activity (Mochida et al. 1985). In addition, it has the effect of activating the immune system, purifying blood and strengthening blood vessels to prevent various diseases and promote health.

Claims (1)

A propolis liquor comprising a propolis extract purified by extracting a mass of propolis from a beehive, Vacuum squeezing process (S10) to collect high quality white grapes and squeeze juice with a vacuum presser, vacuum separation process (S11) to remove impurities by vacuum centrifuging the juice squeezed in all processes at 5000 rpm for 30 minutes in a vacuum centrifuge, bio ceramics In fermentation tank made of (Bio-Ceramic), mix 30% (Yeast) Yeast and 70% (Weight) water-soluble extract (WEP, Water Extracted Propolis) at 40-45 ℃ Alcohol fermentation process for performing alcohol fermentation 8-9 hours by the action of yeast (S12). 30% propolis white wine fermented in the above process is mixed with vacuum at 70% EEP and vacuum homogenizer at 7000 rpm for 30 minutes in vacuum mixing process (S13), and the filter is removed by vacuum filter in two stages The pasteurization process (S15), the whole process of pasteurization, which is pasteurized at a low temperature of -169 ° C. for 10 minutes using a nitrogen cooler and stabilized by inverting the bottle with the bottle inlet facing downward using a vacuum filtration process (S14). Champagne with propolis extract, characterized by the bottle aging process (S16) in which a suitable amount of sugar and yeast is mixed, mixed well, and then bottled and capped to re-ferment before the bottled white wine is bottled. Manufacturing Method