KR20030071004A - Method Of Making Thin Alcholic Liquors That Including Herbal Medicine - Google Patents

Method Of Making Thin Alcholic Liquors That Including Herbal Medicine Download PDF

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KR20030071004A
KR20030071004A KR1020020010500A KR20020010500A KR20030071004A KR 20030071004 A KR20030071004 A KR 20030071004A KR 1020020010500 A KR1020020010500 A KR 1020020010500A KR 20020010500 A KR20020010500 A KR 20020010500A KR 20030071004 A KR20030071004 A KR 20030071004A
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liquor
herbal medicine
manufacturing
herbal
filtering
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KR1020020010500A
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Korean (ko)
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홍현주
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홍현주
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: A method for preparing low alcoholic liquor including herbal medicines is provided, thereby preparing high quality low alcoholic liquor having healthful effects. CONSTITUTION: A method for preparing low alcoholic liquor including herbal medicines comprises the steps of: adding herbal medicine powder into undiluted liquor, and filtering the liquor to separate a herbal medicine extracted liquor; maturing the herbal medicine extracted liquor for an appropriate period; mixing the matured herbal medicine extracted liquor with undiluted liquor, water and millet jelly; and filtering the mixed liquor to remove remaining herbal medicines, wherein the herbal medicine is at least one herbal medicine selected from Lithospermum erythrorhizon SIEB. and Achyranthes bidentata BL.

Description

저도의 진도홍주제조방법{Method Of Making Thin Alcholic Liquors That Including Herbal Medicine}Method of Making Thin Alcholic Liquors That Including Herbal Medicine}

본 발명은 알콜의 함유량이 적은 저도의 진도홍주제조방법에 관한 것으로서, 더욱 상세하게는 인체에 유익한 지초와 우슬 등의 한약재를 분말의 형태로 제작하여 원료주에 침출시킴으로서 한약재의 빛깔이 탁월하게 우러나고 동시에 알콜의 함유량이 적은 저도의 약주를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing low-grade Jindo red wine with low alcohol content, and more particularly, by producing herbal powders such as weeds and dew drops, which are beneficial to the human body, in the form of powders and leaching them into raw wine. The present invention relates to a method for producing a low alcoholic beverage with a low content of alcohol.

일반적으로 한약재의 성분이 포함된 약주는 건강과 강장강정(剛腸剛正) 및 질병의 치료를 위하여 주로 음용되고, 그 제조방법은 대략 두 가지로 분류될 수 있다.In general, herbal medicines containing the ingredients of the herbal medicine is mainly drink for the treatment of health and tonic jeongjeong (剛 腸 剛正) and diseases, the preparation method can be roughly divided into two.

하나는, 증류주(주정, 소주) 또는 양조주(청주) 등의 원료주에 1 내지 2종이상의 한약재를 원형 그대로 침지시켜 2개월 이상 숙성시켜 침출액을 만든 후 그 침출액에 원료주와 물을 혼합하는 제성과정을 거쳐 약주를 제조하는 방법이 있다.One is to prepare a leaching solution by dipping one or two or more kinds of Chinese herbal medicines in raw form such as distilled liquor (liquor, shochu) or brewed liquor (cheongju) as it is for 2 months or more, and then mixing the raw liquor and water in the leaching liquor. There is a method of manufacturing the medicine by going through the process.

다른 제조방법으로는, 대한민국 특허공고 98-0278936에 나타난 바와 같이, 1종 또는 2종 이상의 한약재에 그대로 또는 물을 넣어 가열시켜 열탕한 여과액을 농축시켜 덧밥, 용수(用水), 누룩 및 주모와 함께 담금하여 술덧을 제조하고 2개월 이상 발효 및 숙성시킨 후 제성과정을 거쳐 약주를 제조하는 방법이 있다.As another manufacturing method, as shown in Korean Patent Publication 98-0278936, one or two or more kinds of Chinese herbal medicines are heated as it is or by adding water to concentrate the filtrate, which is heated with rice, water, yeast, Distilled together to prepare sake, fermented and aged for 2 months or more, there is a method of producing a medicine through the process of preparation.

이와 같은 방법에 의해 제조된 약주는 고대로부터 전해져 오는 우리나라의 전통주로서, 칠선주(칡, 더덕, 구기자, 모과, 당귀, 감초 등의 한약재 사용), 백세주(구기자, 황정, 하수오, 숙지황 등의 한약재 사용) 및 두견주(진달래 사용) 등이 있다.Medicinal herbs produced by this method are traditional Korean liquors that have been handed down from ancient times. Use), and nectarine (use of rhododendron).

그러나 상술한 두 가지 제조방법은 한약재가 원형 그대로 사용되어 함유하고 있는 약효성분이 충분히 추출되지 않으므로 약주의 빛깔이 연하고, 특히 전자의 제조방법에 의하여 제조된 약주는 빛깔을 진하게 하기 위하여 제성과정에서 물의 양을 작게 사용되므로 필연적으로 알콜함유량이 높아 음용하기 곤란한 문제점이 있었다.However, in the above two manufacturing methods, the herbal medicine is used as it is, so the color of the medicine is weak because the active ingredient is not sufficiently extracted, and in particular, the medicine produced by the former manufacturing method is used in the process of forming to increase the color. Since the amount of water is used small, there is a problem inevitably high alcohol content is difficult to drink.

또한 상술한 방법으로 제조된 약주는 약효와 풍미가 떨어지고 한약재를 약효성분을 추출하기 위한 시간이 길어지므로 비경제적이며, 인체에 유익한 약주의 기능적 역할을 충분히 발휘하지 못하는 문제점이 있었다.In addition, the herbal medicine prepared by the above-described method is uneconomical because it is less effective and flavor and the time for extracting the medicinal ingredients of the herbal medicine is uneconomical, there was a problem that does not fully exhibit the functional role of the beneficial medicine Yakju.

본 발명은 상기 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은, 약주의 제조에 사용되는 한약재의 약효성분이 원료주에 충분히 추출되고, 풍미가 좋고 알콜의 함유량이 적어 약주로서 음용하기 좋은 저도의 약주를 제조하는 방법을 제공하는 것이다.The present invention has been made to solve the above problems, the object of the present invention is that the medicinal ingredients of herbal medicine used in the production of medicinal herbs are sufficiently extracted in the raw liquor, the flavor is good and the alcohol content is good to drink as medicinal liquor It is to provide a method for producing a low-cost medicine.

도 1은 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 원료주제조를 나타내는 공정도.1 is a process chart showing the raw material casting production of a low degree Jindo red wine manufacturing method according to an embodiment of the present invention.

도 2는 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 약재원액제조를 나타내는 공정도.Figure 2 is a process chart showing the manufacture of medicinal herb of the low Jindo Hongju manufacturing method according to an embodiment of the present invention.

도 3은 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 제성을 나타내는 공정도.Figure 3 is a process chart showing the formation of a low degree Jindo red wine manufacturing method according to an embodiment of the present invention.

상기와 같은 목적을 달성하기 위해 본 발명은, 원료주에 분말의 한약재를 첨가한 후 여과하여 침출액을 분리하는 침출단계; 상기 침출액을 일정기간 동안 저장하는 침출액저장단계; 상기 원료주, 침출액, 물 및 물엿을 혼합하는 혼합단계; 및 상기 혼합단계의 혼합물에 잔존하는 한약재를 여과하는 제성단계;를 포함한다.In order to achieve the above object, the present invention, the leaching step of separating the leaching solution by filtering the herbal medicine of the powder added to the raw material; A leaching liquid storage step of storing the leaching liquid for a predetermined period; Mixing step of mixing the raw material, leachate, water and syrup; And a manufacturing step of filtering the herbal medicine remaining in the mixture of the mixing step.

본 발명의 바람직한 특징에 따른 상기 한약재는, 지초와 우슬 중에서 적어도 하나 이상으로 선택된 것;으로 이루어진다.According to a preferred aspect of the present invention, the herbal medicine is selected from at least one or more of the grass and dew.

또한, 상기 침출단계는, 여과한 후 남은 상기 한약재에 물을 첨가한 후 다시 여과하여 침출액을 더 분리하는 것;을 특징으로 한다.In addition, the leaching step, after the addition of water to the medicinal herbs remaining after the filtration again to separate the leach solution; characterized in that the.

이하, 본 발명에 따른 저도의 약술제조방법의 바람직한 실시예를 첨부도면에 의거하여 상세히 설명한다.Hereinafter, preferred embodiments of the low-level medicine manufacturing method according to the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 원료주제조를 나타내는 공정도이고, 도 2는 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 약재원액제조를 나타내는 공정도이며, 도 3은 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법의 제성을 나타내는 공정도이다.1 is a process chart showing the raw material preparation of the low-degree Jindo red wine manufacturing method according to an embodiment of the present invention, Figure 2 is a process chart showing the preparation of a medicinal herbs of low-degree Jindo red wine manufacturing method according to an embodiment of the present invention 3 is a process chart showing the formation of a low-degree Jindo red wine manufacturing method according to an embodiment of the present invention.

도시된 바에 따라 본 발명의 일 실시예에 따른 저도의 진도홍주제조방법을 시계열적으로 설명하면 다음과 같다.Referring to the low-degree Jindo red wine manufacturing method according to an embodiment of the present invention as shown in time series as follows.

Ⅰ. 원료주제조I. Raw Material Casting

1. 입국제조단계1. International Arrival Stage

백미30Kg을 세미(洗米)하여 이물질을 제거하고, 수분흡수를 위하여 물에 침지(沈漬)시키며, 전분질의 호화(糊化)를 위하여 증자기에 넣어 1시간동안 증자시킨다. 그 후 40℃까지 냉각하고, 종국50g을 파종하여 34∼42℃를 유지하면서 섞기와 뒤지기를 반복한 후 36∼40시간 배양하여 입국30Kg을 제조한다.30Kg of white rice is semi-removed to remove foreign substances, immersed in water for water absorption, and added to a steamer for gelatinization of starch. Thereafter, the mixture was cooled to 40 ° C., seeded at 50 g in the end, followed by mixing and scrubbing while maintaining 34 to 42 ° C., followed by incubation for 36 to 40 hours to prepare 30 K g of entry.

2. 주모제조단계2. Main production stage

상기 입국30Kg 중 입국3Kg에 물4.5L와 효모20g을 첨가하여 25∼30℃에서 4∼5일 동안 배양하여 밑술(주모)를 제조한다.4.5L of water and 20g of yeast are added to 3Kg of the entry 30Kg of the entry and incubated at 25-30 ° C. for 4-5 days to prepare a base liquor.

3. 1단담금단계3. Single tier

상기 입국30Kg 중 입국27Kg에 물45L를 가하고 상기 주모를 첨가하여 30℃이하에서 3∼4시간 동안 발효시킨다.45L of water is added to 27Kg of the entry and 30Kg of the entry, and the main hair is added to ferment for 3 to 4 hours at 30 ° C or lower.

4. 2단담금단계4. 2nd stage

백미50Kg과 보리쌀20Kg을 상기 입국제조단계처럼 세척, 침지, 증자한 후 냉각하여 상기 1차 담금에 더하고 발효제인 누룩2Kg과 물115.5L를 첨가하여 혼합한다.50 Kg of white rice and 20 Kg of barley rice are washed, immersed, and then increased in the same manner as in the above international preparation step, cooled, added to the first immersion, and mixed by adding 2Kg of fermented yeast and 115.5L of water.

5. 숙성단계5. Ripening step

상기 2차담금 후 32℃이하에서 5∼6일 동안 발효, 숙성시켜 알콜의 함유량이15%인 숙성술덧267L를 제조한다.After the second immersion, fermentation and aging for 5 to 6 days at 32 ° C. or lower to prepare aging liquor 267L having an alcohol content of 15%.

6. 증류단계6. Distillation step

상기 숙성술덧267L를 증류기에 넣고 가열, 증류하여 알콜의 함유량이 45%인 원료주83L를 제조한다.267 L of the aged wine was added to a still, heated and distilled to prepare 83 L of a raw material alcohol having a content of 45%.

Ⅱ. 약재원액제조II. Medicinal Herbs

1. 침출단계1. Leaching Stage

상기 원료주83L 중 원료주35L에 세척, 건조 후 파쇄되어 분말이 된 자초근2.5Kg과 우슬0.5Kg의 한약재를 첨가하여 상기 자초근과 우슬의 약효성분을 상기 원료주에 추출한 후 여과하여 1차로 침출액을 분리하고, 여과한 후 남은 상기 자초근과 우슬에 물3L를 첨가하여 잔존하는 알콜을 희석한 후 다시 여과하여 2차로 침출액을 분리한다.Among the 83L of the main liquor, 2.5Kg and 0.5Kg of herbaceous root, which is crushed and then pulverized, are added to the raw liquor. After separation, 3L of water is added to the remaining soybean root and the dew, and the remaining alcohol is diluted and filtered again to separate the leachate.

2. 침출액저장단계2. Leachate Storage Step

1, 2차로 분리된 상기 침출액을 합하여 60일 동안 저장하여 알콜의 함유량이 40%인 약재원액35.5L를 제조한다.The first and second separated leachate was added together and stored for 60 days to prepare 35.5 L of a medicinal stock solution containing 40% alcohol.

Ⅲ. 제성III. Castle

1. 혼합단계1. Mixing Step

상기 원료주48L, 상기 약재원액35.5L 및 물33.13L를 혼합하고 물엿2.7L을 첨가하여 혼합액119.33L를 제조한다.48 L of the raw material liquor, 35.5 L of the medicinal herb solution and 33.13 L of water were mixed, and 2.7 L of starch syrup was added to prepare 119.33 L of the mixed solution.

2. 제성단계2. Production stage

상기 혼합액119.33L을 여과하여 알콜의 함유량이 30%인 저도의 약주118.5L를 제조한다.119.33 L of the mixed solution was filtered to produce 118.5 L of low-ranked liquor containing 30% alcohol.

상술한 방법에 의하여 제조된 상기 저도의 약주는 상기 침출단계에서 상기 자초근과 우슬이 분말의 형태로 상기 원료주에 침출되므로 약효성분이 충분히 추출되어 풍미가 좋고 동시에 알콜의 함유량이 30%로 적어 약주로서 음용하기 좋다.The low-cost medicinal liquor prepared by the above-described method is leached into the raw material liquor in the form of powder in the leaching step of the herbaceous root and hyssop, so that the active ingredient is sufficiently extracted, the flavor is good and at the same time the content of alcohol is less than 30% It is good to drink as.

상기 자초근은 여름에 흰꽃을 피우는 지칫과의 여러해살이풀로서 산야에서 자라는 지초의 굵고 보라색을 띈 뿌리이다.The perilla root is a perennial herb that grows white flowers in summer and is the thick purple roots of the grass that grows in the mountains.

또한, 상기 우슬은 우리나라 각지의 들에서 자라는 비름과에 속하는 다년초 식물인 쇠무릎의 뿌리를 말린 약재로서 혈액을 잘 돌게 하고 어혈을 없애는 성질이 있으므로 월경불순, 난산, 산후복통, 산후자궁무력증, 타박상 및 부스럼 등에 쓰인다. 또한, 약리실험에서 이뇨작용, 자궁수축작용, 식균작용 및 항알레르기작용 등이 있는 것으로 알려져 있다.In addition, the dew is a medicinal herb that dried roots of iron knee, a perennial plant belonging to the amaranth family, which grows in fields all over Korea. Used for swelling In addition, pharmacological experiments are known to have diuretic, uterine contraction, phagocytosis and anti-allergic action.

이상에서 본 발명이 바람직한 실시예를 통해 설명되었으나, 본 발명은 이에 한정되지 아니하고 청구범위에 기재된 사항으로부터 당업자라면 여러 가지 응용과 변형이 가능할 것이다.Although the present invention has been described above through the preferred embodiments, the present invention is not limited thereto and various applications and modifications may be made by those skilled in the art from the matters described in the claims.

상기한 바와 같이 이루어진 본 발명에 따른 저도의 진도홍주제조방법은, 약주의 제조에 사용되는 한약재의 약효성분이 원료주에 충분히 추출되어 풍미가 좋고동시에 알콜의 함유량이 적어 약주로서 음용하기 좋은 저도의 약주를 제조할 수 있다.The method of manufacturing Jindo Hongju according to the present invention made as described above, the drug substance of the herbal medicine used in the manufacture of Yakju is sufficiently extracted in the raw wine, the flavor is good, and at the same time, the alcohol content is low, and the alcohol content is good to drink as Yakju. Pharmacy can be prepared.

Claims (3)

원료주에 분말의 한약재를 첨가한 후 여과하여 침출액을 분리하는 침출단계;Leaching step of separating the leaching liquid by adding the herbal medicine of the powder to the raw material strain; 상기 침출액을 일정기간 동안 저장하는 침출액저장단계;A leaching liquid storage step of storing the leaching liquid for a predetermined period; 상기 원료주, 침출액, 물 및 물엿을 혼합하는 혼합단계; 및Mixing step of mixing the raw material, leachate, water and syrup; And 상기 혼합단계의 혼합물에 잔존하는 한약재를 여과하는 제성단계;를 포함하여 이루어지는 것을 특징으로 하는 저도의 진도홍주제조방법.Jindo Hongju manufacturing method characterized in that it comprises a; forming a filtering step of filtering the herbal medicine remaining in the mixture of the mixing step. 제 1 항에 있어서,The method of claim 1, 상기 한약재는,The herbal medicine, 지초와 우슬 중에서 적어도 하나 이상으로 선택된 것;으로 이루어지는 것을 특징으로 하는 저도주의 진도홍주제조방법.Jindo Hongju manufacturing method characterized in that consisting of; 제 1 항 또는 제 2 항에 있어서,The method according to claim 1 or 2, 상기 침출단계는,The leaching step, 여과한 후 남은 상기 한약재에 물을 첨가한 후 다시 여과하여 침출액을 더 분리하는 것;을 특징으로 하는 저도주의 진도홍주제조방법.Jindo Hongju manufacturing method of low-lying wine, characterized in that to further separate the leachate by adding water to the remaining medicinal herbs after filtering.
KR1020020010500A 2002-02-27 2002-02-27 Method Of Making Thin Alcholic Liquors That Including Herbal Medicine KR20030071004A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100463381B1 (en) * 2002-10-31 2004-12-23 진도군 shikonin contain pigment constituent extract method from a lithospermum erythrorizon
KR101031194B1 (en) * 2008-09-29 2011-04-26 진도군 method of processing hongju brewed using a germination barley and hongju thereof
KR101054883B1 (en) * 2009-10-28 2011-08-05 송승윤 Pre-treatment method of vinegar that purifies the taste of Hongju and improves its preservation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100463381B1 (en) * 2002-10-31 2004-12-23 진도군 shikonin contain pigment constituent extract method from a lithospermum erythrorizon
KR101031194B1 (en) * 2008-09-29 2011-04-26 진도군 method of processing hongju brewed using a germination barley and hongju thereof
KR101054883B1 (en) * 2009-10-28 2011-08-05 송승윤 Pre-treatment method of vinegar that purifies the taste of Hongju and improves its preservation

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