KR20030020660A - Propolis Extract Raw Rice Wine - Google Patents

Abstract

PURPOSE: Provided is a preparation process of unrefined rice wine containing ethanol extracted propolis(EEP) or water extracted propolis(WEP) which is good for human health. CONSTITUTION: The manufacturing method of unrefined rice wine 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 malt, job's tear and hulled millet to the extract and heating them; and vacuum-homogenizing, vacuum-centrifuging, vacuum-filtering the mixture then aging it.

Description

Manufacturing method of makgeolli containing propolis extract {Propolis Extract Raw Rice Wine}

The present invention relates to a method for producing makgeolli containing propolis extract, and more particularly, alcoholic extract as a food and drink alcohol extracted by using water or alcohol as a solvent in order to optimize propolis biochemically and microbiologically ( It is a method of producing Makgeolli containing the health benefits of propolis extract by fermenting and aging a mixed solution of malt, yeast radish and tea millet as raw materials of Makgeolli in EEP, Ethanol Extracted Propolis (WEP) or Water Extracted Propolis (WEP) It is about.

Makgeolli is one of the traditional alcoholic beverages representing Korea. It has a low alcohol content and high nutrients, and is known to have a much better effect on the human body than other alcoholic beverages containing the same concentration of alcohol. In other words, the protein and sugars in makgeolli prevent the reduction of blood sugar, which is an energy source caused by drinking alcohol, and relieve the burden of vitamin B2 and choline to prevent alcoholic liver cirrhosis and malnutrition diseases. Organic acids have been reported in the academic community as being conducive to longevity.

In addition, Propolis Alcoholic refers to beverages containing 0.01% or more of Propolis and 1% or more of alcohol or alcohol, which are high density fats, which are high density fats called "good cholesterol" in the blood cholesterol. Increases HDL (High Density Lard) and inhibits 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. The decomposed acetaldehyde is converted into 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. It is converted into water and carbon dioxide, which is discharged from the lungs by the kidneys and out of the body. 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, 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 must be consumed separately before and after drinking, which is cumbersome and wasteful.

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 solution 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 the dried 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-mentioned problems, ethanol extract (EEP, Ethanol Extracted Propolis) of the most suitable biochemical and microbiological conditions extracted using 70% ethanol as a solvent of propolis And a method for producing propolis makgeolli by fermenting and aging a mixed solution of koji powder, ulmu powder and tea millet flour as a raw material using a water extracted propolis (WEP) and a predetermined ratio. Compared to solids, it can be easily shared with makgeolli raw materials, and using the poplar tree container, the propolis (flavonoid) components of EEP and WEP are aged together with the raw materials under the most suitable biological and biochemical conditions. Fermented jars are prepared with sufficient air for fermentation or Also, hayeoseo provide humidity and propolis the freshest ingredients, and for the purpose of providing a high quality propolis sake beneficial to the human body by the action of flavonoids (kwereu sechin -QUERCETIN) in a way that can be stored for a long period of time unchanged.

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

Figure 2 is a flow chart showing the manufacturing process of propolis extract containing makgeolli of another embodiment of the present invention

Figure 3 is a process chart showing the manufacturing process of the propolis extract containing makgeolli of the present invention

Figure 4 is a process diagram showing the manufacturing process of the propolis extract containing makgeolli of another embodiment of the present invention

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

The present invention fermented a mixture of malt powder, yeast powder, tea millet rice powder as a raw material of makgeolli in ethanol extract (EEP, Ethanol Extracted Propolis) or water extract (WEP) of water, Homogenizing, centrifugation, filtration, storage, and aging to provide a process for producing brewed liquor (fermented liquor), which contains propolis extract, is a relatively low alcohol content. Store and mature in jars or poplar barrels.

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 ℃, immersed 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 at a ratio of 1: 2 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 ℃, soaked in cooling water and settled for 30-60 minutes to remove impurities, and mixed with dry solid powder in pure water (distilled water) at 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).

Fermented mixture of malt powder, yeast powder and tea millet flour as a raw material of makgeolli in ethanol extract (EEP) or water extracted propolis (WEP) obtained by the above-mentioned method. Homogenizes in vacuo, centrifuged, filtered, stored and aged to prepare propolis makgeolli.

According to the present invention, a poplar tree is used as a material for a storage container, and as a result, the poplar tree contains antibiotics, and most of the bees are known to obtain propolis from the poplar tree. Since the collected propolis has a high flavonoid content, especially the high content of quercechin, so it is very useful as a high quality propolis. By using these poplars as a material, the propolis (flavonoid) components of EEP or WEP can be used for biological (microbiological) In the most suitable biochemical conditions, it can be shared with other raw materials. In particular, alcohols of low alcohols such as propolis rice wine can sufficiently extract flavonoids of EEP or WEP by lowering the aging temperature and lengthening the aging period.

In addition, the reason why fermented jars are made of bio-ceramic materials is that they are corrosion-resistant and porous, so they are effectively used for separation of various mixtures and filtration nets. In order to preserve the fresh, fresh and unchanged long-term preservation of the flavonoid component of EEP or WEP as well as providing the most suitable microbiological conditions, yeast microorganism conditions when yeast fermentation.

In addition, vacuuming using a vacuum machine is intended to extract pure components quickly without destroying the original components.

Detailed description of the method for producing the propolis makgeolli by fermentation vacuum method (Fermentation Vacuum Method) of the present invention in detail as follows.

Propolis makgeolli is a representative brewing liquor made from grains, and the water-soluble extract of 40% and 60% propolis (WEP, raw materials) containing yeast powder, yulmu powder and tea millet flour in a ratio of 2: 4: 4 by weight ratio. In a stainless steel heating tank with Water Extracted Propolis), heated to a temperature of 60 ° C-65 ° C for 3-4 hours (S10, raw material mixing process), 70% of propolis ethanol extract in the mixed heat-treated mixture in all processes After vacuum homogenizing (EEP, Ethanol Extracted Propolis) at 7000 rpm for 15 minutes (S11, vacuum homogenizing process), centrifugation at 5000 rpm for 30 minutes using a vacuum centrifuge to remove impurities (S12 , Vacuum centrifugation process), filtered through a vacuum filter (S13, vacuum filtration process), and aged in a jar made of bio ceramics at a temperature of 0 ℃-5 ℃ for 1-2 months (S14, Bio three Lamic jar storage aging process) Propolis rice wine with alcoholic degree of 4-12 degrees is prepared,

In the above process, yulmu powder and tea millet powder of the rice wine are lightly steamed at a high temperature of 150-160 ° C. before mixing with WEP, so the tea millet is easily cut into yeast.

The reason for using 70% ethanol extract (edible alcohol) or water-soluble extract as the solvent of propolis in the present invention is to shorten the maturation period of the raw material of makgeolli than the solid content of propolis itself and the flavonoid component of propolis Because it is easily shared with the grain.

In the embodiment described above, the best separation and mixing is achieved when the vacuum centrifuge is operated at 5000 rpm for 30 minutes and the vacuum homogenizer is used at 7000 rpm for 15 minutes.

In another embodiment, a method of making high concentration propolis makgeolli by distillation of the fermented makgeolli made as described above using a Discriminating Distillation Method (DDM) is as follows.

Temperature in a stainless steel heating tank with 40% and 60% water extracted propolis (WEP) of raw materials containing yeast powder, yulmu powder and tea millet powder in a ratio of 2: 4: 4 by weight. Heat 3 ~ 4 hours at 60 ℃ -65 ℃ (S20, raw material mixing process), and add 70% of propolis ethanol extract (EEP, Ethanol Extracted Propolis) to the mixed heat-treated mixture in the whole process at 9000rpm with homogenizer After homogenizing for 15 minutes (S21, homogenizing process), centrifuged at 7000rpm for 15 minutes to remove impurities (S22, centrifugal separation process), and the makgeolli prepared in the previous process in the first fractionator First fractional distillation with 60% WEP, second fractional distillation with 70% EEP, second fractional distillation with a third fractional distillation (S23, three fractional distillation process), and cooling to third stage Treatment (S24, three-stage cooling treatment) Process), put in a poplar barrel and stored for 3 months at a temperature of 3 ℃-8 ℃ (S25, poplar barrel storage aging process) propolis makgeolli of alcohol degree 13-18 degrees,

The fermentation process for making high concentration propolis makgeolli is the same as the method for producing low concentration propolis makgeolli by the above-mentioned fermentation method. However, since it does not use a vacuum machine, it is manufactured by reducing the rpm of the centrifuge to 7000 rpm and reducing the time from 30 to 15 minutes. The reason for this is that the higher the concentration of alcohol, the easier it is to mix at higher speeds and the flavonoids are extracted.

In addition, distillation of makgeolli in three stages is carried out by first removing oil from ethanol extract (EEP) or water extracted propolis (WEP) and alcohol by using the difference between the concentrations of alcohol and water in vacuum. When heat for fractional distillation is applied, crystals and oils are removed secondarily due to temperature difference, and as a result, only pure compounds are passed through a three-stage cooler to produce alcohol by the difference in filtering. As the boiling point of alcohol (78.325 ℃) is lower than the boiling point of water (99.975 ℃), alcohol is evaporated before the water, and by collecting the evaporated gas and cooled to obtain a liquid containing a high concentration of alcohol.

An embodiment of the present invention is described as follows.

Example 1 Preparation of Low Concentration Propolis Rice Wine

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

Dried with a dryer so as not to change the component content of the propolis obtained in step 1-2, filtered at -10 ℃ and left for 24 hours to obtain a pure brown ethanol extract (EEP, Ethanol Extracted Propolis) maximized physiological function Get

2. Propolis Rice Wine Manufacturing Process

2-1. Raw material mixing heating process

Temperature in a stainless steel heating tank with 40% and 60% water extracted propolis (WEP) of raw materials containing yeast powder, yulmu powder and tea millet powder in a ratio of 2: 4: 4 by weight. Heat at 60 ℃ -65 ℃ for 3-4 hours

2-2. Vacuum homogenizing process

In the previous step, 70% of the propolis ethanol extract (EEP, Ethanol Extracted Propolis) was mixed with the heated mixture in a vacuum homogenizer at 7000 rpm for 15 minutes.

2-3. Vacuum centrifugation process

The uniformly mixed makgeolli in the whole process is centrifuged at 5000 rpm for 30 minutes using a vacuum centrifuge to remove impurities.

2-4. Vacuum filtration process

The makgeolli stock from which impurities are removed is filtered through a vacuum filter.

2-5. Bio ceramic jar storage aging process

The filtered rice wine is aged in a jar made of bio ceramics at a temperature of 0 ° C. to 5 ° C. for 1 to 2 months to produce propolis rice wine with an alcohol content of 4 to 12 degrees.

Example 2 Preparation of High Concentration Propolis Rice Wine

1.Propolis Ethanol Extract (EEP) Extraction Process

Propolis ethanol extract (EEP) extraction process is the same as Example 1 described above.

2. Propolis Makgeolli Manufacturing Process

2-1. Raw material mixing heating process

Temperature in a stainless steel heating tank with 40% and 60% water extracted propolis (WEP) of raw materials containing yeast powder, yulmu powder and tea millet powder in a ratio of 2: 4: 4 by weight. Heat at 60 ℃ -65 ℃ for 3-4 hours

2-2. Homogenizing process

In the previous step, 70% of the propolis ethanol extract (EEP, Ethanol Extracted Propolis) was homogenized at 9000 rpm for 15 minutes in a mixed heat treated solution.

2-3. Centrifugation process

The makgeolli treated uniformly in the whole process is centrifuged at 7000 rpm for 15 minutes using a centrifuge to remove impurities.

2-4. Three stage fractional distillation process

The makgeolli prepared in the previous process are firstly distilled with 60% WEP in a first fractionation distillation, fractionally distilled with 70% EEP in a second fraction, and then fractionally distilled in a third stage with a third fractionation distillation.

2-5. Three stage cooling filtration

Cool by passing the cooler in three stages.

2-6. Poplar barrel storage aging process

Distilled and cooled makgeolli are placed in a poplar barrel and stored for 2-3 months at a temperature of 3 ° C. to 8 ° C. to prepare propolis makgeolli with alcoholic degrees of 13 to 18 degrees.

The propolis Makgeolli of the present invention prepared in this way is prevented from reducing blood sugar by proteins and sugars, and vitamin B2 and choline in the blood, which are effective effects of propolis alcohol, in addition to the effects of alcoholic liver cirrhosis and malnutrition. Among the cholesterol contained in the diet, high density fat (HDL) is increased and low density fat (LDL) is inhibited by the action of atherosclerosis and alcohol ingestion of acetaldehyde produced by drinking flavonoids (quercechin) of fast Not only does it protect liver cells, but it also has a complex synergistic effect that prevents flavonoids from producing free radicals, which are harmful substances in the blood. In particular, flavonoids, which are functional ingredients of propolis, contain vitamin P called luchin in their core elements, thus expanding and strengthening capillaries. In addition, it has hangover relief, antioxidant and antibacterial effect. It has anti-inflammatory, immune-activating effect, blood purification and blood vessel strengthening effect to prevent various diseases and enhance health. It is mild to taste and easy to drink with vegetable scent of flavonoids. In addition, the propolis makgeolli of the present invention to strengthen the spleen, stomach and lungs, and good for antipyretic fever, especially helps skin health and is effective in preventing neuralgia and keratosis.

Claims (2)

Propolis liquor containing propolis extract extracted from beehives with purified propolis extract, containing 40% and 60% by weight of raw materials containing yeast powder, yulmu powder and tea millet powder at a ratio of 2: 4: 4. Raw material mixing process (S10) for 3-4 hours heating at 60 ℃-65 ℃ in stainless steel heating tank with water extracted propolis (WEP) Vacuum homogenizing process (S11) of 70% propolis ethanol extract (EEP, Ethanol Extracted Propolis) with a vacuum homogenizer at 7000 rpm for 15 minutes, centrifuged for 30 minutes at 5000 rpm with a vacuum centrifuge Vacuum centrifugation step (S12) to remove impurities, vacuum filtration step (S13) to filter through a vacuum filter, temperature 0 ° C.-5 in a jar made of bio-ceramic To 1-2 months the preparation of a fermentation bioceramics jar storage propolis extract, characterized by constituted by any aging step (S14) for containing rice wine between Propolis liquor containing propolis extract extracted from beehives with purified propolis extract, containing 40% and 60% by weight of raw materials containing yeast powder, yulmu powder and tea millet powder at a ratio of 2: 4: 4. Raw material mixing process (S20) for 3-4 hours heating at 60 ℃-65 ℃ in stainless steel heating tank with water extracted propolis (WEP) Ethanol Extracted Propolis in 70% Propolis Homogenizing process (S21) for homogenizing at 9000 rpm for 15 minutes with a homogenizer, centrifugation process to remove impurities by centrifugation at 7000 rpm for 15 minutes (S22), 1 The first fractional distillation with 60% WEP in the primary fractional distillation, the second fractional distillation with 70% EEP in the second and then the third fractional distillation in three stages with the third fractional distillation (S23), distilled Propolis characterized in that the three-step cooling treatment step (S24) for cooling the makgeolli in three stages, poplar barrel storage ripening process (S25) stored in a poplar barrel for 2 to 3 months at a temperature of 3 ℃-8 ℃ Manufacturing method of makgeolli containing extract