KR20030021283A - Propolis Extract Malt Whiskey - Google Patents

Abstract

PURPOSE: A process for preparing malt whiskey containing an ethanol extracted propolis is provided, thereby the malt whiskey having various healthful effects of propolis can be prepared. CONSTITUTION: The process for preparing malt whiskey containing an ethanol extracted propolis comprises the steps of: germinating barley at 45 to 50deg. C for 3 to 4 days to prepare malt; drying the malt in a stainless steel tank at 65 to 70deg. C for 2 to 3 hours using charcoal of poplar trees; mixing the dried malt with 40% of corn and oats and 60% of water extracted propolis(WEP) and homogenizing the mixture at 9000rpm for 15 minutes; mixing 70% of ethanol extract propolis with 30% of yeast and fermenting the mixture at 50 to 55deg. C for 5 to 6 hours; centrifuging the fermented liquor at 7000rpm for 15 minutes; distilling the centrifuged liquor together with 60% of water extracted propolis(WEP), second distilling it together with 70% of ethanol extracted propolis(EEP) and third distilling the distilled liquor; cooling and filtering the distilled liquor in three times; and maturing the filtered liquor in a cask made of poplar trees at 3 to 8deg. C for 4 to 5 years.

Description

Process for producing malt whiskey with propolis extract {Propolis Extract Malt Whiskey}

The present invention relates to a method for preparing malt whiskey containing the extract of propolis, more specifically, alcoholic extract as food and drinking alcohol purified using water or alcohol as a solvent to optimize the propolis biochemically and microbiologically Propolis that is beneficial to health by fermenting a mixture of malt whisked with malt whiskey (EEP, Ethanol Extracted Propolis) or water extracted propolis (WEP) and corn and oats with yeast A method for preparing malt whiskey containing extracts.

Generally, whiskey refers to a distilled liquor obtained by fermenting cereals, especially barley, maize, and oats, and then distilling it again. Malt whiskey is a whiskey made only from germinated malt. There is this.

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.

The above-mentioned propolis liquor is divided into propolis brewing liquor and distilled liquor according to the preparation method, and the propolis distillation liquor is divided into propolis fermented liquor with propolis ethanol extract (EEP) or propolis water soluble extract (WEP). As a distillation method, it is possible to obtain a liquid with a much higher alcohol concentration than the original brew, so the alcohol content is relatively high and does not change well.Propolis malt whiskey belongs to the distillation of propolis.

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 rapid rate. 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, by promoting alcohol decomposition, adding aspartic acid, or fermenting rice bran and soybeans. 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. Then, 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 the propolis extract. There was a problem in producing high-quality distilled spirits of fermentation or ripening conditions that can be optimally combined with the propolis extract by adding with various liquors.

The present invention has been made to solve the above-mentioned 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 malt whiskey by fermenting, mixing and distilling and ripening malt mixed with corn and oats using yeast water-soluble extract (WEP, Water Extracted Propolis) as a raw material. Compared to the solids of propolis itself, it can be easily shared with grains such as barley, and the material of the storage tank is used as a poplar tree, so that the propolis (flavonoid) components of EEP and WEP can be mixed with raw materials under the most suitable biological and biochemical conditions Aged together and needed for germination by the use of barley germination tanks A high-quality propolis malt whiskey that is beneficial to the human body by the action of flavonoids (quercechin-QUERCETIN) as a method that provides sufficient oxygen and promotes growth by radiating far-infrared rays to preserve the freshest, long-lasting propolis components. It is intended to provide.

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

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

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

The present invention is dried and mixed with ethanol extract (EEP, Ethanol Extracted Propolis) or water-soluble extract (WEP, Water Extracted Propolis) barley germinated malt (Malt) and fermented together and then centrifuged, Distillation and maturation to provide a method for producing malt whiskey containing propolis extracts are matured in poplar barrels with relatively high alcohol content.

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 propolis suspension, centrifuge the extracted suspension for 30 minutes at 5000rpm, separate the supernatant and solids, and separate the supernatant from low temperature with filter paper. 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 for 30 minutes at 5000 rpm with a centrifuge, separate the supernatant and solids, and then 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, and filtered at -20 ℃--10 ℃ for 24 hours depending on the type of liquor and left for 24 hours. 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 suspension was mixed with 70% ethanol as a solvent and homogenized at 3000 rpm for 30 minutes using a homogenizer to extract the propolis suspension from 45% in propolis. Flavonoid extracted as a process of extracting flavonoids, which are 55% of Resin, was measured by UV-Spectrometer (366 nm) to obtain flavonoids (quercetin) within a band range of up to 288 nm-325 nm. Serve

The malt produced by germinating and drying malt with high quality ethanol extract (EEP, Ethanol Extracted Propolis) or water extract (WEP) obtained by the above method is fermented by yeast, centrifuged and multistage. Propolis malt whiskey is prepared by the process of fractional distillation, cooling filtration and aging.

According to the present invention, a poplar tree is used as a material for a storage container, and as a result, a poplar tree contains antibiotics, and most bees are known to obtain propolis from a poplar tree. Since the collected propolis has a high flavonoid content, especially the high content of quercechin, which makes it an excellent value for propolis, the propolis (flavonoid) component of EEP or WEP can be used as a biological material (microbiology). ), To be shared with other raw materials under the most suitable biochemical conditions.

In addition, the reason for using mvanite as the material of germination tank is corrosion resistance, porosity, and grain germination, which contains abundant oxygen, and far infrared rays act on water molecules of barley by the far-infrared radiation action of mbanstone which controls water quality. The metabolic activity promotes growth and preserves the freshest, freshest, and unchanged long-term preservation of flavonoids in EEP and WEP.

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

A detailed manufacturing method according to the Discriminating Distillation Method (DDM) of the propolis malt whiskey of the present invention will be described in detail with reference to the accompanying drawings.

The present invention is to select the high-quality barley and supply fresh water and oxygen to germinate for 3-4 days at a temperature of 45 ℃-50 ℃ in the germination tank made of ganban stone to create malt (Salt, malt germination process), The malt is dried in a heated drying tank made of stainless steel at a temperature of 65 ° C. to 70 ° C. for 2 to 3 hours using poplar charcoal to absorb the unique aroma (S11, malt drying tank heating process), and it is homogeneous to dried malt. With niger, 40% corn, oats and 60% water extracted propolis (WEP) were added to homogenize at 9000 rpm for 15 minutes (S12, homogenizing process) and temperature in fermentation tank made of bio-ceramic Fermentation is carried out for 5 to 6 hours by adding 70% of ethanol extract (EEP, Ethanol Extracted Propolis) and 30% of yeast (Yeast) at 50 ℃-55 ℃ (S13, fermentation tank fermentation process). The fermented whiskey solution was centrifuged at 7000 rpm for 15 minutes using a centrifuge (S14, centrifugation process), fractional distillation with 60% WEP in the first fractionation distillation to extract the distillate, and the second 70% EEP. After the second fractional distillation, the first concentrated distillate is collected and the third fractional distillation is performed (S15, three-stage fractional distillation process), followed by three cooling filtration processes (S16, three-stage cooling). Filtration process), put into poplar barrel and aged for 4-5 years at a temperature of 3 ℃-8 ℃ cool and high humidity (S17, Poplar barrel ripening process)

In the above fractional distillation process, the remaining emulsion from the second fractional distillation is sent to the first fractionation distillate and the remaining fraction from the third fractional distillation is sent to the second fractionation distillation unit.

In the centrifugation process, the rpm of the centrifuge is 7000 rpm and the time is 15 minutes, because the higher concentration of liquor, the easier it is to mix at high speed and the flavonoids are well extracted.

In addition, distillation of the fermented stock solution in three stages is carried out by using ethanol extract (EEP) or water extracted propolis (WEP) and alcohol in the vacuum using primary oil and water concentrations. When the heat for fractional distillation is applied, crystals and oils are removed secondarily due to the temperature difference, and as a result, only pure compounds are passed through the three stage cooler, As the boiling point of alcohol (78.325 ℃) is lower than the boiling point of water (99.975 ℃), the alcohol evaporates before water, and these evaporating gases are collected and cooled to become liquid and obtain alcohol containing high concentration of alcohol. have.

As a result, the propolis malt whiskey made as described above is colorless and transparent but has a unique flavor and aroma.

An embodiment of the present invention is described as follows.

Example 1 Preparation of Propolis Malt Whiskey

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. Homogenize at 3000 rpm for 30 minutes to extract the propolis suspension.

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 Malt Whiskey Manufacturing Process

2-1. Maca germination process

Selected high quality barley to supply fresh water and oxygen to germinate for 3-4 days at 45 ℃ -50 ℃ in the germination tank made of ganban stone to make malt.

2-2. Malt drying tank heating process

The malt is dried in a heated drying tank made of stainless steel at a temperature of 65 ° C. to 70 ° C. for 2 to 3 hours using poplar charcoal to absorb the unique aroma.

2-3. Homogenizing process

The dried malt was homogenized with a homogenizer and 40% corn, oats and 60% water extracted propolis (WEP) for 15 minutes at 9000 rpm.

2-4. Fermentation Tank Fermentation Process

Fermentation tank made of bio ceramics is fermented for 5-6 hours by adding 70% of Ethanol Extracted Propolis (EEP) and 30% of Yeast at 50 ℃ -55 ℃.

2-5. Centrifugation process

The fermented whiskey solution is centrifuged for 15 minutes at 7000 rpm.

2-6. Three stage fractional distillation process

Fractional distillation was performed by fractional distillation with 60% WEP in the first fractionation distillate, and second fractional distillation with 70% EEP in the second phase, and the third fractional distillation was collected. Do

2-7. Cold filtration process

Three passes through a cold filter, followed by cold filtration in three steps to obtain a pure propolis malt whiskey stock solution.

2-8. Poplar barrel aging process

It is put in a poplar barrel and aged for 4 to 5 years at a temperature of 3 ℃-8 ℃ to cool and high humidity to obtain a propolis malt whiskey that is colorless, transparent and soft and has a characteristic and flavor of propolis.

Propolis malt whiskey of the present invention prepared in this way increases the content of high density fat (HDL) of cholesterol in the blood and inhibits the action of low density fat (LDL) to prevent atherosclerosis and produced by drinking alcohol The flavonoids of the propolis malt whiskey (Quercecine) rapidly decompose the acetaldehyde, which not only protects liver tissue cells but also prevents flavonoids from forming free radicals, a harmful substance in the blood. And antioxidant and antibacterial effect. In particular, flavonoids, the main component of propolis malt whiskey, have a high antioxidant effect. The antioxidant activity of flavonoids has been demonstrated in microsomes and mitochondria of rat and liver cells (Cavallini et al. 1978). The antioxidant effects of flavonoids are mainly due to their ability to purify and remove impurities from lipid peroxidation groups (Takahama et al. 1984, Erben-Buss et al. 1987). The antioxidant capacity was due to the reaction of 2.2-diphenyl-1-picrylhydrazy1 (DPPH), and the stable free group was used as the hydrogen acceptor. The antioxidant activity of propolis due to flavonoid components has been confirmed through its ability to remove free groups. In addition, it inhibits inflammation, activates immune system, cleanses blood vessels, and strengthens blood vessels, and prevents various diseases and promotes health. It is easy to drink with the smell of vegetable grass, which is mild in flavor and inherent flavor of flavonoids.

Claims (1)

A propolis liquor comprising a propolis extract purified by extracting a mass of propolis from a beehive, The malt germination process (S10), malt is made of stainless steel in the germination tank made of ganban stone by supplying fresh water and oxygen by germination of high-quality malt to make malt for 3-4 days at 45 ℃ -50 ℃. Malt drying tank heating process (S11) which absorbs unique aroma by drying it for 2-3 hours using poplar charcoal at temperature 65 ℃ -70 ℃ in the made drying tank, 40% corn with homogenizer on dried malt Homogenizing process (S12) for 15 minutes homogenizing at 9000 rpm with oat and 60% water extracted propolis (WEP), in a fermentation tank made of bio ceramics Fermentation tank fermentation process (S13) which is fermented for 5-6 hours by adding ethanol extract (EEP, Ethanol Extracted Propolis) of 30% and yeast (30%). Centrifugation process (S14) to centrifuge the finished fermented whiskey solution with a centrifuge at 7000 rpm for 15 minutes, fractionally distilled with 60% WEP in the first fractionation distillation, and extracted the distillate, and the second 70% EEP and After the second fractional distillation together, the first concentrated distillate is collected, and the third fractional distillation process (S15) is carried out three times, followed by three cooling filtration processes. Propolis extract characterized in that the three-step cooling filtration process (S16), a poplar cask aging process (S17) to put into a poplar cask and aged for 4-5 years at a temperature of 3 ℃-8 ℃ to cool and high humidity. Of malt whiskey containing