KR20040042236A - the fermantive beverage and alcolic drink which is made of wild peaches and its manufacturing methods - Google Patents

Abstract

PURPOSE: A method of preparing fermented beverages and wine by fermenting a specified amount of wild peaches, black sugar, chestnuts and jujubes without separating peach pits and cutting the meat is provided. The prepared fermented beverages and wine have pharmacological activities of a wild peach and a jujube and are effective in preventing a cold, cough or the like. CONSTITUTION: A wild peach is brushed with a brush without washing the outer surface with water to remove fuzz therefrom, the non-cut wild peach is mixed with chestnuts and jujubes(Zizyphi Fructus), deposited on the bottom of a bottle and then sprinkled with black sugar. The mixture is thereafter fermented for 3 months at room temperature in the shade in a hermetically closed bottle. The mixing ratio of black sugar is 1/6 to 1/5, based on the total weight of the mixture.

Description

Fermented beverage and fermented liquor using wild peach and method for preparing the same. {the fermantive beverage and alcolic drink which is made of wild peaches and its manufacturing methods}

The present invention is intended to see the beneficial pharmacological effects of wild peach by mixing wild peach with brown sugar, jujube, chestnut and a certain ratio and fermenting it for a period of time to produce fermented beverages and fermented liquor.

Peaches are one of the most beloved fruits in the world, with a variety of varieties, sweetness and acidity suitable for flesh and gravy, and their chewability. In addition, it is rich in vitamins A and C and has a good aroma, and is manufactured as a sweetened or unsweetened beverage, and is used as a flavor of various foods.

However, they use only peach pulp, and do not use ingredients of peach seed (doin), which have been widely known in oriental medicine since then, and fermented beverages and fermented liquors using wild peach have not been developed yet. It was a condition. Unlike peaches, which are currently cultivated, wild peach has excellent pharmacological effects, and its pharmacological effect can be doubled than that of fermented beverages and fermented liquor using normal peaches. Accordingly, the present invention intends to make fermented beverages and fermented liquor by using wild peach instead of peach seed (doin) and fermenting it.

Fermented beverages and fermented liquor using cultivated peaches (Peach) have already been filed, such as Patent Registration No. 152687 `` Peach Fermented Beverage and Manufacturing Method thereof '' and Patent Publication No. 2001-0028473 `` Peach Method of Peach. '' This is it.

Peach fermented beverage and its manufacturing method are fermented beverages made by mixing peach pulp and seeds together with a certain amount of sugar for 6 months and fermenting beverages, which are different from previous peach fermented beverages in terms of using peach seeds. However, it is different from the present invention because it uses a common peach rather than wild peach, and also by separating and cutting the peach pulp and peach seed, the fermentation broth is turbid, and has to undergo a separate clarification process and filtration process as well. Mixing weight ratio of sugar and peach 1: 4, the taste is sweet, long-term use can cause the disease, such as diabetic and adult disease with drinking turtle, there was an inappropriate problem for anyone to take.

`` Peach liquor production method '' is produced by fermenting 90 to 100 days by mixing in a mixture ratio of 50 to 60% by weight of peaches, about 30% by weight of sugar, about 5% by weight of mulberry leaves, and about 5% by weight of mulberry leaf without cutting peaches. It's about peach wine. This can be said to be similar to the present invention by fermenting the mixture without sugar and other ingredients without cutting the peach, but the general peach has a soft hardness of the flesh and the outer skin part is cracked during fermentation for 90 to 100 days, the fermentation broth Not only is this suspension suspended, but by adding sugar equivalent to almost 1/2 of the peach weight in the mixed weight ratio, the sweetness is so strong that there is a feeling of turtle when drinking. In addition, there was a problem that the expectation of the pharmacological effect is lowered by using the general peach.

The wild peach used in the present invention mainly grows in the fields and mountains, and differs in appearance from the peach we commonly know so that it often causes illusions with plums. Fruits have a diameter of 3-4 cm, trees grow 3-5 m in size. Fruits are harvested from August to September, and are effective for constipation, diarrhea and edema. Consent Bogam and Hyang Yak-gu First Aid Department describe the efficacy of wild peach as follows. Wild peach releases blood, helps blood circulation, frees blockages, and is good for dysmenorrhea. It is also effective in relieving vomiting and relaxing the stomach. In the private sector, too, it is widely known to be effective in protecting the vocal cords, preventing colds, preventing inflammation in the body, preventing constipation, and pain relief. In addition, the book, `` Our Herbs, Flowers, and Trees as Medicine '' (Han-Cul, Choi Jin-kyu, Director of the Korean Institute of Herbal Medicine, Korea) shows that its efficacy is proven through objective data and clinical trials. Moreover, the book emphasizes that the efficacy of the listed wild peach is not seen in ordinary peach.

Therefore, the present invention is to make fermented beverages and fermented liquor that can be easily consumed by both young and old by using the pulp and seeds of the wild peach mentioned above to thereby see the pharmacological effects of wild peach.

In addition, in making fermented beverages and fermented liquor using wild peach, the fermentation broth is not to be cloudy by separating the seeds or cutting the flesh.

In addition, jujube and chestnut are mixed together to make fermented beverages and fermented liquor, so that you can see the effects of wild peach and the pharmacological effects of jujube and chestnut.

The present invention is mixed with a certain amount of wild peach brown sugar, chestnut, jujube and fermented for a certain period of time, picking only the clear liquid of the upper from the final fermentation broth as a fermentation beverage, wild peach and jujube, chestnut settled at the bottom again By fermenting a certain amount of shochu is to produce fermented liquor of wild peach.

Referring to the process of producing the wild peach fermented beverage and fermented liquor in more detail as follows.

Fermented beverage and fermented wine production method using wild peach

The process of taking a peach with a harder flesh and a hardened seed and brushing it with a brush without washing the outer surface with water;

Inserting into a glass jar of a certain size by mixing the whole uncut wild peach with freshly washed and dried chestnuts and jujube under the glass jar,

Spreading the brown sugar evenly on the mixture;

After closing the glass bottle of the above process and fermentation at room temperature in shaded state for 3 months,

The process of producing a fermented beverage using wild peach to select only the upper clear liquid from the fermentation broth as a beverage,

After finishing the above process, the fermented residue precipitated in the glass bottle is poured into the process of preparing the fermented liquor by storing and aging for 5 months.

In more detail,

Fermented beverage production method using wild peaches.

1) Preparation of Materials

Take wild peach with a harder and harder seed, and brush off the outer surface with water without washing it. At the same time, prepare chestnuts and dates.

Here, the wild peach with the hardness of the hardened and unseeded seeds can be considered to have been harvested around July. Of course, even peaches harvested in the above period should be excluded from overly ripe or spoiled peaches, and peach harvested before and after the above period may be used as the material of the present invention. Limiting the wild peach to the conditions described above means that if the hardness of the wild peach is too weak to produce the fermented beverage and the fermented liquor, the fermentation of the fruit pectin will be so easily degraded that turbidity of the fermentation broth will occur. Fermented wild peach harvested around July will be suitable because of the longer fermentation time and the astringent taste than the sweetness of the fruit.

In addition, when the harvest is beyond the above period, the outer skin of the peach seed is so hardened that the extraction of the active ingredient inside the peach seed during fermentation is not easy.

The reason why the surface of the wild peach is not washed, dried, or brushed like a normal fruit drink and fruit wine manufacturing method is that it is possible because wild peaches are grown by natural power, unlike ordinary peaches grown with pesticides. It is also to prevent microorganisms and fermentable water-soluble nutrients in the skin from being lost due to washing and drying.

Chestnuts and dates are washed and dried. If water enters, harmful mold will form during fermentation, so make sure no moisture is on the surface of chestnuts and dates.

2) mixing step.

Wild peaches, chestnuts and jujube prepared through the above process are mixed well in the bottom of the glass jar, and evenly sprinkle brown sugar corresponding to 1/6 to 1/5 of the total weight of the mixture.

Wild peaches do not cut and use the whole fruit. Chestnuts and jujubes are also used without cutting. When mixing, mix ratio of wild peach, chestnut and jujube is 1 jujube and 1 chestnut per kilogram of wild peach.

The amount of brown sugar is 1/6 to 1/5 of the weight of the mixture to maximize the aroma of the peach, and also to prevent the risk of concomitant diseases such as caries and diabetes. When the sugar is mixed at 1/6 or less of the total weight of the mixture, the sweetness of the fermented beverage and the fermented liquor is inadequate, and when it is mixed at 1/5 or more, the sugar is too strong and inadequate for drinking.

Mixing chestnuts and jujubes is for the adsorption and neutralization of harmful components that may occur during fermentation, while taking advantage of the useful pharmacological effects of chestnuts and jujubes.

Chestnut is widely used as a medicine in oriental medicine.

Sugar that is contained in a large amount in the night acts to calm the spasm. In combination with various foods to help the absorption of nutrients. At night, it contains large amounts of calcium, vitamins A, B, and C, which contribute to biodevelopment and growth. In particular, it contains a lot of vitamin C is effective in skin care, fatigue, cold prevention, and recently, it is known to be effective in preventing adult diseases, kidney protection, cough prevention. The agreement agrees that "night helps the chi, makes the intestines and stomach strong, shows the freshness and makes you not hungry."

Jujube, on the other hand, is known as a food that prevents aging for thousands of years. The facts that support it are introduced as follows in the Consensus Report, the Herbal Medicine Conservation Room, and the Herbal Conservation Theory. "Gastrointestinal strength is strong, so common sense (常食) and help the meridians to see the lack." "Comfort to the spleen, spleen, relieves the lack of energy and energy and harmonizes the nature of the medicine." " The longer you eat, the lighter your body will not age. "Jujube has the properties of relieving toxicity and irritation and making it easy to take medicine. This is why most Chinese medicines contain jujube.

3) Fermentation Process

After finishing the above process, the glass jar is sealed and fermented for 3 months at room temperature in the shaded state.

Actually, after 20 days, there is acidity, and all the useful ingredients are extracted from peach, so it is good to drink, but its taste is too reverse to drink, and when fermented for more than 3 months, the skin of wild peach is torn and the fermentation broth becomes cloudy. The alcoholicity is so strong that it may be suitable as a fermented beverage, but it is insufficient to produce fermented beverages that can be consumed even by children and women.

After fermentation, the wild peaches in glass jars lose moisture, lose valuable ingredients, crack into peach seeds without tearing the rinds, and there is no tearing of the rinds. Only a large amount of clear liquid will remain.

4) Obtaining Fermented Beverages

Drain the clear liquid floating above the mixture of wild peach, jujube and chestnut and make it a fermented beverage of wild peach. Such a drink is to put the clear liquid in a separate container and pour it into a shochu cup or cup as necessary every time and drink like a drink. It has a slight acidity and sweetness, and has a yellowish brown color. It contains a lot of useful ingredients of wild peach pulp and seeds, making it a very useful natural fermented beverage for the human body.

Fermented wine production method using wild peaches.

After the process of 1) to 4) above, the mixture of wild peach, jujube, and chestnut remaining at 30 to 35 ° C. is mixed in a weight ratio of 1: 1 (mixture: shochu) with the mixture.

After that, the mixture is stored and matured for 5 months at room temperature.

If the fermented liquor is made of fruit, the use of low frequency of distilled liquor is not only because the distilled liquor is diluted due to the large amount of water from the flesh, but also the extraction of useful ingredients of wild peach is easy. For sake. Of course, the higher the frequency of the soju, the easier it is to extract the useful ingredients of the peach, but the fermented liquor of the wild peach produced is so poisonous that it is difficult to drink.

In addition, the remaining wild peach, jujube, chestnut waste after all the above process is not discarded as it is, it can be a good organic fertilizer by mixing with water and crushed.

After the detailed description of the configuration of the present invention as described above is intended to list examples, comparative examples, clinical experiments and the like to help a more clear understanding of the present invention. However, these are literally only for easier understanding, not to limit the present invention.

Example 1

Fermented beverage production method using wild peaches.

1) Preparation of Materials

The wild peaches harvested in July were brushed off cleanly, while chestnuts and dates were prepared.

Chestnuts and dates were washed and dried.

2) mixing step.

4 kg, 4 chestnuts and 4 jujube wild peaches prepared through the above process were evenly mixed in the lower part of the glass jar, and evenly sprinkled with brown sugar corresponding to 1/5 of the total weight of the mixture.

Wild peaches were used without cutting the whole fruit, chestnuts, jujube was also used without cutting.

3) Fermentation Process

After finishing the above process, the glass jars were sealed and fermented for 3 months at room temperature in shaded state.

After the fermentation was finished, the peach in the glass jar was dehydrated and useful ingredients were lost, and the skin was split into peach seeds. After 3 months of fermentation, the clear liquid was suspended on top of the mixture without tearing the rind.

4) Obtaining Fermented Beverages

The clarification liquid floating on the mixture of wild peaches, jujube and chestnuts was poured out to make a fermented beverage of wild peaches.

Fermented wine production method using wild peaches.

After finishing the above steps 1) to 4), the mixture of wild peach, jujube and chestnut remaining at 35 degrees was mixed at a weight ratio of 1: 1 (mixture: shochu) with the mixture.

Thereafter, the mixture was stored and aged at room temperature for five months.

As a result, fermented liquor using wild peach could be obtained.

Comparative Example 1)

Fermented beverage production method using wild peaches.

The procedure of Example 1 was followed, but the wild peach used as the material was harvested in August.

As a result, the skin was torn and burst, and the fermentation broth became cloudy.

Comparative Example 2)

Following the procedure of Example 1), the amount of sugar to be mixed was mixed in an amount corresponding to 1/3 of the mixed weight of wild peach, jujube and chestnut.

As a result, the sugar content of fermentation broth was unsuitable for those who would like to continue taking it as a medicine.

Comparative Example 3)

In the preparation of the material, the peach was cut to separate the pulp and seeds, and then fermented beverages and fermented liquors were prepared. As a result, the fermentation broth became turbid as in Comparative Example 1).

Comparative Example 4)

Follow the procedure of Example 1), but the fermentation period in the preparation of the fermented beverage was 1 month. As a result, it was more like sugar water than a peach drink, and it was not easy to drink.

Comparative Example 5)

Follow the process of Example 1), but 25 degrees of shochu was used in the production of fermented wine using wild peach. As a result, the rich taste of wild peach was not felt, and the aroma of shochu was more.

Comparative Example 6)

Follow the process of Example 1), but the mixed amount of soju was mixed with twice the residual weight of the fermentation product remaining after the fermentation beverage production.

As a result, as in Comparative Example 5, the peach flavor was slightly increased in the shochu rather than the deep taste of wild peach.

Experimental Example 1

The sensory test for the above Examples and Comparative Examples was carried out on 30 panelists. The evaluation method was a five-point scoring method, and the arithmetic mean was used to derive the result.

The panel consisted of five women in their thirties, five men, five women in their 40s, five men, five women in their fifties, and five men.

incense Sugar content Acidity Turbidity Symbol Example 1-Beverage 4.8 4.6 4.7 5 4.8 Example 1-Description 4.7 4.3 4.2 5 4.7 Comparative Example 1-Drink 4.7 4.3 3.9 2.3 3 Comparative Example 1- 4 3 3.5 2.4 2 Comparative Example 2-Beverage 2.8 One 2.9 4 2.2 Comparative Example 2- 2.9 2 3 3.8 2.2 Comparative Example 3-beverage 4.7 4.3 3.9 2.3 3 Comparative Example 3- 4 3 3.5 2.4 2 Comparative Example 4-beverage 2 1.8 2 3 One Comparative Example 4- 4 2 2 3 3 Comparative Example 5-Beverage 4 4 4.7 4 4.7 Comparative Example 5- 3 3 3 4.5 3 Comparative Example 6-Beverage 4.7 4.3 4.2 5 4.7 Comparative Example 6- 2.7 2.9 3 4.8 3

Very bad 2. Bad. 3.Usually. 4.Good. 5. Very good.

Experimental Example 2

In order to verify the effects of fermented beverage and fermented wine using wild peach, clinical trials were conducted in patients complaining of various diseases.

As a result of the experiment, wild peach, like the old book, prevents vocal cords, prevents colds, prevents body inflammation, prevents snoring at bedtime, prevents nasal congestion, allergic rhinitis, prevents constipation, and alleviates pain caused by cancer. It was found to be effective.

Patient 1)

A 54-year-old male with a seasonal allergic rhinitis. When the season changed, he suffered from severe coughing, sneezing, and runny nose. Also, when the temperature difference between night and day was severe, his nose was blocked and he could not breathe.

The patient was given a drink of fermented beverage in a glass of soju for two months in the morning and evening, and 100 ml of fermented alcohol in the evening every three days. As a result, the congestion disappeared, and the number of sneezes and coughs was greatly reduced.

Patient 2)

A 41-year-old woman with severe dysmenorrhea.

As a result, the wild peach fermented beverage was drinked in the same manner as the patient 1, and as a result of the next menstruation, no menstrual pain was observed, and thus, the wild peach fermented beverage had a significant effect on alleviation and removal of dysmenorrhea.

Patient 3)

He is a 60-year-old man who has a weak bronchus, and after talking with others for a long time, he has a sore throat and a sore throat.

The patient was severely ill and consumed the fermented beverage as much as a drink of soju for breakfast, lunch and dinner. In addition, every three days, wild peach fermented liquor was drunk in the evening. As a result of taking a month, my throat was no longer tingling as I felt.

Patient 4)

A 25-year-old woman with chronic constipation.

The patient was given a peach drink in the morning and evening with a glass of shochu. As a result, bowel movement was easy after 3 days.

Patient 5)

A 30-year-old woman had a cold during the trial. It was not severe, but chills and headaches.

The patient was given 150 ml of wild peach fermented beverage as a drink glass per day for two days. As a result, the cold was gone.

Patient 6)

A 36-year-old man who had snoring at bedtime was extremely severe. The patient was also drunk in the same manner as Patient 2, and as a result, the snoring gradually weakened, and after a month, she was very tired, or snored only after drinking.

In addition to the above clinical trials, the experiment was conducted several times, but will be omitted. However, through several experiments, fermented beverages and fermented beverages made with wild peach have significant effects on vocal cord protection, cold prevention, body inflammation prevention, bedtime snoring, allergy coughing and sneezing, and constipation prevention. there was

The present invention fermented and aged fermented pulp and seeds of wild peach with a certain amount of sugar, chestnuts and jujube for a certain period of time to prepare fermented beverages and fermented liquor that can be easily consumed by all ages, to see the pharmacological effects of wild peach It became possible.

Also, in making fermented beverages and fermented liquor using wild peach, fermented beverages and fermented liquors that were not turbid could be made by not separating the seeds or cutting the flesh.

In addition, jujube and chestnut are mixed together to make fermented beverage and fermented liquor, so that the effects of wild peach and pharmacological effects of jujube and chestnut can be seen.

Thus, if you continue to drink fermented beverages and fermented liquor through the present invention, such as vocal cord protection, cold prevention, body inflammation, prevention of snoring at bedtime, nasal congestion, prevention of seasonal allergic rhinitis, pain relief from cancer, etc. You can see the effect.

Claims (6)

In the method of producing a fermented beverage made using fruits of each species, The process of taking a peach with a harder flesh and a hardened seed and brushing it with a brush without washing the outer surface with water; Inserting into the bottom of the glass jar a mixture of wild peaches, which are not cut, and washed and dried chestnuts and jujube, Spreading the brown sugar evenly on the mixture; Method of producing a fermented beverage using wild peach consisting of a process of fermenting for 3 months at room temperature in the shade state after closing the glass bottle of the above process. In the manufacturing method of fermented wine made using fruits of each species, The fermentation residue after the fermentation beverage is prepared according to claim 1, and 30 to 35 degrees of soju is poured into a weight ratio of 1: 1 (fermentation residue: soju), the glass bottle is sealed, and the room temperature of the shade is Fermented wine production method using wild peach consisting of the process of aging and storage for 5 months in The method of claim 1, wherein the mixing ratio of wild peach, chestnut and jujube is 1 jujube per kg of wild peach and 1 chestnut. The method for producing a fermented beverage using wild peach according to claim 1, wherein the mixing amount of the brown sugar mixed with the mixture of wild peach, chestnut and jujube is 1/6 to 1/5 of the total weight of the mixture. Fermented beverage using wild peach prepared according to claim 1. Fermented liquor using wild peach prepared according to claim 2.