KR20040080765A - The making method of medicinal wine - Google Patents

Abstract

PURPOSE: A method for preparing medicinal wine is provided, thereby preparing medicinal wine having the improved taste and flavor of various medicinal herbs, and improved storage stability. CONSTITUTION: The method for preparing medicinal wine comprises the steps of: pulverizing rice into 400 meshes, steaming the pulverized rice for 30 minutes to 2 hours, cooling the steamed rice to 18 to 28 deg. C, inoculating a microorganism selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii and Aspergillus usamii into the steamed rice, and maturing the steamed rice at 20 deg. C for 3 days to prepare koji; mixing koji prepared, malt made of wheat bran, cinnamon, pine leaves, Cotex Acanthopanacis, Trigonella foenum-graecum L. and Kalopanax ricinifolium with the steamed rice, adding water into the mixture and fermenting the mixture at 15 to 23 deg. C for 1 week to prepare unrefined rice wine; and filtering or centrifuging the unrefined rice wine, separating the supernatant, and maturing the supernatant at 4 deg. C for 30 days.

Description

The making method of medicinal wine

The present invention relates to a method of manufacturing alcoholic beverages, and more particularly, to a method of manufacturing herbal medicines that can be beneficial to health while having excellent flavor, which is matured by mixing traditional herbal brewed grains with herbal extracts.

In general, grain wine is a liquor made with grains of rice, glutinous rice, barley, corn, wheat, and the like, and examples thereof include traditional Korean medicines such as Yakju, Takju, and Japanese Cheongju. Yakju and Takju do not sterilize or sterilize glycosylated strains and alcoholic fermentation strains, while Cheongju do sterilize or sterilize.

Yakju is a traditional liquor consumed by both classes in the Joseon Dynasty, and more than the middle class near Seoul during the late Joseon Dynasty, and is a slightly pale yellow-yellow liquid with a strong sweet and sour taste and a special fragrance.醇酒 was preferred. Yakju not only the taste is clear but also stored at about 20 ℃ or less, the alcohol is in the range of about 12 to 20 degrees.

Yakju's brewing method is to make sake first and then brew it with sake. The bottom of the rice is washed, soaked, steamed, steamed, cooled, and then mixed with hydrangea mixed with crushed yeast and mixed well. After 10 to 15 days, the fully matured rice wine is completed. The rice wine is washed, immersed in glutinous rice and / or non-glutinous rice, steamed, cooled, and then mixed with the finished wine and water, soaked in rice wine and fully matured after 8-14 days. Water is poured into it, and the inside of it is separated or squeezed out of the relatively transparent Jeonju. Traditional medicines do not sterilize or sterilize, so as with Takju, there are limitations in terms of shelf life and monotonous taste.

Recently, as regulations and restrictions on liquor manufacturing were lifted, local governments began to develop their own products for local residents as a profitable business for the residents. Traditional liquor made by secret recipe was manufactured and commercialized.

However, there is still a long way to change our taste buds, which are used to the soju, liquor, and beer that come with foreign cultures.

Nevertheless, the casting company developed herbal wines (baekseju, millennium, wangju, monarch) and began to indulge our tastes.

For example, Korean Patent Laid-Open Publication No. 2003-0002041 discloses heating of Hong Kyung-cheon, earth and sand, casualties, breeding, breeding, weeding, bokbunja, sweet ginseng, raw paper, cornus, aralia, chinensis, wolfberry or any combination thereof. Herbal rice grains fermented with extracts and a manufacturing method thereof are disclosed,

Publication No. 2001-0100562 discloses viburnum, gooseberry, hibiscus, chrysanthemum flower, chrysanthemum leaf, wolfberry, antler, puppet (parame), cinnabar nib, llama leaf, orchid, vine gentian, poisonous bowel, larvae, donkey, wisteria , Dangling, soothe, rowan, ganmundong, coltsfoot, coltsfoot, buckwheat, neck, loquat, loquat leaf, Bokbunja, peppermint, bokyeong, visa, heartbreaker, pomegranate, west yellow, casualty, cornus, mountain medicine, mountain breeding, sancho, Three hundred seconds, Achul, wood porridge, longan meat, Schisandra chinensis, Ogapi, Aloe Ae, Sengshui (Yellow), Indong,, Silver leaf, Sorghum, Breeding dragon, Scallop leaf, Bamboo ginseng, Clove, Jihwang (Sookjihwang), Fruits Cheongung, Astronomical dong, Sesame, Perilla, Sediment, Shiitake, Yellow flower, Hwagi, Yellow flower, Sewage, Gourd, Hamcho, Fennel (Shoehock), Astragalus, Black character, Chinese medicine, Dried grass, Root, Licorice, Cinnamon , Fruit tree, deer antler, cotton, man-shaped, cypress, white porcelain, pine tree, pine stone, yang seok, dragon, woo, woo Two, yeojeongja, jopi, tabasheer, Pegasus, take flower, gardenia, bachelor, and coffee, also rich huicheom, iris, is composed of yellowish been outlined method of manufacturing technologies,

Republic of Korea Patent Publication No. 10-0342709 No. 10, Palace, Kowloon, Magi, Umbrella, Ogapi, Usil, Schisandra chinensis, Astragalus, Gugija, Dragon meat, 칡, peach, donkey, ginger, jujube, deodeok and A method for producing bamboo medicinal herbs using a mixture of native beeswax and fermented strains using the United States, Ewha, and Eastern countries is disclosed.

Various other fruit wine, grain wine, herbal medicine, vegetable wine, etc. are disclosed,

The traditional herbal or traditional liquor as described above is fermented with rice, barley, crude, corn, potato, sweet potato, etc. using yeast, and then distilled it in a pot still with distilled alcohol to give the alcohol its unique fragrance. Distilled brewed shochu or dilute distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled distilled spirits. Extraction amount of the active ingredient contained in herbal or fruit is also less, distilled alcohol content of 25 to 65%, belonging to the spirits and distilled liquor is expensive and there is a problem of suffering from hangovers during heavy drinking. On the other hand, alcohol has a low alcohol content, such as Takju, Yakju and Cheongju, there is a problem that is not suitable for the extraction of medicinal ingredients.

Therefore, a method of powdering or extracting herbal medicines and then fermenting using hydrolyzed and yeast has been proposed. However, fermentation may not be performed smoothly due to various kinds of enzymes present in the herbal medicines or alcohol. There are many problems such as this is often decomposed, and the flavor peculiar to herbal medicines disappears.

In order to solve the above problems, the present invention retains the distinctive mild flavor of the medicinal herbs, in order to give health, to prepare a koji first to reduce the amount of yeast (bran), then leaven, koji, It is a technical object of the present invention to provide a manufacturing method of medicinal herbs made from rice and herbal medicines.

In order to achieve the above object, the present invention grinds the rice to about 400 mash, after cooling the steamed rice with steam, stirring the mold in a volume ratio of 1: 0.1 to the volume of rice, and then for about 3 days at about 20 ℃ After ripening to produce a coot,

After steaming 5 horses of rice, steamed rice, and then steamed koji 1, the normal yeast 3, prepared by bran, 1 kg of cinnamon, 4-5 kg of pine needles, 200 g of Changjaja, 1 kg of ogalpi, 500 g of oak It is put into fermentation at 22 ~ 30 ℃ for about a week, and the separated supernatant is stored at 4 ℃ for about 30 days to produce a method of producing the wine.

The material used for the production of the coji of the present invention is a fungus (Aspergillus), for example, Aspergillus oryzae (American or Rhesus), Aspergillus awamori, Aspergillus kawachii, a strain of Aspergillus niger strain, Aspergillus Usami (Aspergollus suamii) and any one of the microorganisms selected by the proliferation to produce a large amount of amylase and protease, a little contained in bran.

The fungus grows optimally at a temperature of 30-40 ° C. and about 40% moisture as aerobic bacteria. The principle of the production of cooji and liquor is to inoculate purely separated mold as much as possible into a grain medium suitable for nutrients and moisture, and to proliferate it in aseptic condition. And the protein is degraded and the purpose of koji and Yakju is to use these enzymes, and to use a large amount of koji and fungal spores as growth spawn. The koji and / or molds (yeasts) described above are commercially available in various varieties manufactured by professional manufacturers.

Ogapi scientific name is Araliaceae, a deciduous shrub, 3 ~ 4 meters high, with many branches branched near the roots. The flowering period is from August to September, the fruiting period is October, and it is distributed in the valley of mountain valleys. to be.

It is the root of the plant of the locust tree and the same root. It is harvested in summer and autumn, and the skin is peeled off and dried in the sun. The taste is sour and the property is warm.

Ogapi contains essential oils, tannins, maltinic acid, linolenic acid, vitamins A, B, Sesamin, Savinin. Contains lignan such as syringaresinol miniglucoside (acanthoside B) and digluside (Acanthoside D), and contains cardiac glycoside saponins. , xylose, etc. The roots of Pseudogalgopi contain many types of glycosides, and the pharmacological action of the oakpigo tree is anti-inflammatory, analgesic, fever-acting and cardiovascular. See pages 433--434, published year).

The oxtail used in the present invention is Xanthiym strumarium L (= X.sibiricum Patr ex WIDD), annual herbaceous herb, 30 ~ 60cm in height, scabbard or covered with fur. The edges are serrated, the surface is dark green, the back side is rough green or covered with short hairs, and there are three large veins at the bottom. The flowering period is from July to August and the fruiting period is from August to October. It is distributed all over the country.

Chang-ja is the fruit of the dog, and when the fruit is ripe from August to September, it is either picked up and dried in the sun or pulled up to the roots, knocked off the fruit and removed from the sun, dried in the sun. Slightly roasted until it turns yellow. It is toxic, fruit contains xanthostrumarin 1.2%, resin 3.3%, fatty oil alkaloids, vitamin C, pigments, etc. It has the effects of aches, dehumidification, insecticides, and treats abundant, headache, pneumoconiosis, and toothache. Dohae Hyangje (Medicinal Chinese Medicine Dictionary), Chung Jin-seop, Shin Min-kyo's Editing, Younglim Book, Book Publishing, 1998, published 1080 ~ 1082)

The name of the tree is the Kalopanac picty (THUNB) NAkAI, a deciduous tree that grows up to 20 meters in height and has thick thorns on Sophie. The flowering period is from July to August, the fruiting period is from September to October, and it is distributed on the hillside or roadside of the foothills. It is distributed throughout the country. The bark is bitter, sour and calm. The bark and leaves contain 13-30% of tannin. The bark and heart contain polyacetylen compounds, and the stems and leaves exhibit the reactions of the persimmon glycosides and the anthra glycosides. In addition to the flavonoid glycosides, coumarin glycosides, small amounts of alkanoids, essential oils, and saponins are triterpenoid saponins, and aglucon is hederanenin. It is effective in treating insects, insecticides and bowels, and treats muscle paralysis, muscle pain, etc. caused by rheumatism (see Ilha Hyangje (Medicinal Medicine) Dictionary, Jeong Jin-seop, Shin Min-kyo), Younglim Book, 1998, published 437).

Cinnamon has a fever, tastes and is very warm, warms the inside to make blood flow well, evens the lungs, makes it better to fly into the egg, and spreads all kinds of weakness evenly.

Pine needles are the leaves of the pine name P densiflora S et Z, which can be harvested year-round, and is best collected in December. After harvesting, the pine needles are dried in the sun and left in a dry place. The taste is bitter and warm, nontoxic, dry, insecticidal and itchy. Efficacy in stopping and treating the disease caused by rumorism. It is decided to use it in alcohol. It contains vitamin C and carotene. See p. 106, 1998)

Next, a description will be given of the production of the medicine according to the present invention.

Koji is produced by grinding rice at about 400 mash, steamed for 30 minutes to 2 hours, and then the water used has a great effect on the quality of the product. It is neutral or alkaline, and it is suitable that hardness is about 5-9 degrees. After the steamed rice is cooled to 18-28 ° C, any one selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii, a strain of Aspergillus niger strain, Aspergollus suamii, etc. The microorganisms of the mixture is stirred at a volume ratio of 1: 0.1 relative to the volume of rice, and then aged at about 20 ° C. for 3 days to prepare a coot.

Manufacture of Yakju is made by washing 5 horses of good quality rice with moderately ripe coarse grain, which has been cooked for 7-9 minutes, dehydrated, and steamed with steam of 5-9 ° water for 30 minutes to 2 hours. After cooling the cooked rice to about 18-28 ° C., the Koji 1-dose, the conventional yeast 3-dock prepared by bran, cinnamon 1Kg, pine needles 4-5Kg, ogalpi 1Kg, changja (fruit) 200 g and 500 g of oak are added, and 5 mals of fresh water are fermented at 15-23 ° C. for about a week, and the alcohol content is about 16-20%. The fresh water used at this time is clear water generally used in the manufacture of liquor and has a hardness of 5 to 9 °, and has good alkalinity.

In this fermentation step, the starch in the rice grains is glycosylated by the coji amylase, and the resulting sugar is broken down into alcohol and carbon dioxide by the yeast.

After this fermentation step, the solid precipitated from the fermentation broth and the supernatant are separated.

This supernatant separation step may be to increase the yield by centrifuging the precipitate using a conventional filter network.

The separated supernatant is stored and aged at 4 ° C. and this ripening period is about 30 days, preferably about 15 days.

In this ripening step, if necessary, 3 to 50% by weight of sugar, glucose, fructose, or a mixture thereof may be added to the weight of the supernatant, if desired, and odor can be minimized by heating specific to the medicine by vacuum degassing. It can reduce and degas the dissolved oxygen, it is packaged and distributed in a container by a certain amount.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

1st process (Koji production)

The rice is crushed to about 400 mash, steamed for 30 minutes to 2 hours, and at this time, the water used has a great effect on the quality of the product, so it has no color and taste as well as no smell and is neutral or alkaline. Is 5 to 9 degrees. After the steamed rice is cooled to 18-28 ° C., any one selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii, a strain of Aspergillus niger strain, Aspergollus suamii, etc. The microorganisms of the mixture is stirred at a volume ratio of 1: 0.1 relative to the volume of rice, and then aged at about 20 ° C. for 3 days to prepare a coot.

Second Process (Manufacture of Yakju)

After washing 5 horses of good quality rice with moderately ripe coarse grain, which has been cooked for 7 to 9 minutes, dehydrate it, add water with hardness of 5 to 9 °, and steam for 30 minutes to 2 hours. After cooling the steamed rice to about 18 ~ 28 ℃, 1 Kogji, Koji 3, cinnamon 1Kg, pine needles 4 ~ 5Kg, 1Kg of ogalpi, 200g and 500g of oak tree, After putting about 5 horses of fresh water fermented at 15-23 ℃ for about a week,

3rd process (processing process)

After separating the solids and the supernatant precipitated from the fermentation broth prepared in the second step using a conventional filter network or using a centrifuge,

The separated supernatant is aged for 30 days at 4 ° C. to prepare the medicine, and then it is packaged in a predetermined amount and distributed in a container.

Experimental Example 1 (Sensory Test)

The sensory test was performed on 20 trained sensory evaluation agents of the medicine prepared by the above example. The sensory test was performed on the degree of preference and the results are shown in Table 1 below.

TABLE 1

division First taste Taste after drinking (aftertaste) Scent color Feeling after 1 day after drinking Remarks Example 4.2 4.3 4.3 4.2 4.5 Traditional Chinese Medicine 4.0 4.2 4.0 4.2 4.2 General shochu 3.2 3.5 3.5 4.0 3.5

Sensory Score-1: Very bad, very weak

2: bad, weak

3: is normal

4: good, strong

5: the best is good. Strongest

As a result of the sensory test, the medicine of the present invention was in harmony with the overall taste, it was found that the strength of the flavor of each material appears to be good.

Experimental Example 2

In order to measure another effect by the medicine of the present invention, 30 males in their 40s to 60s were taken for one day with a glass of shochu every 30 days before their meals and before going to bed. It is shown in Table 3 below.

TABLE 2

Marital intercourse (average):

division 40 spaces 50 spaces 60 spaces The number of times you think is normal 12 times / month 7 times / month 4 times / month Before drinking 6 times / month 3 times / month 2 times / month After drinking 13 times / month 11 times / month 8 times / month

The results in Table 2 above were acknowledged to be sufficient to acknowledge the effects of the present invention, even considering the placebo effect.

The present invention as described above, by adding cinnamon, pine needles, Angelica, Ogalpi, oak wood during the production of medicinal herbs, achieves alcohol fermentation smoothly, not only good flavor, but also improve health by the active ingredient contained in the herb The effect is excellent, and the storage stability is also good, which has the effect of promoting the consumption of our traditionalism and contributing to the public health.

Claims (3)

In the manufacturing method of the medicine, 1st process (Koji production) The rice is crushed to about 400 mash, steamed for 30 minutes to 2 hours, and at this time, the water used has a great effect on the quality of the product, so it has no color and taste as well as no smell and is neutral or alkaline. Is 5 to 9 degrees. After the steamed rice is cooled to 18-28 ° C., any one selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii, a strain of Aspergillus niger strain, Aspergollus suamii, etc. After stirring the microorganisms in a volume ratio of 1: 0.1 to the volume of rice, and aged for 3 days at about 20 ℃ to prepare a koji, Second Process (Manufacture of Yakju) After washing 5 horses of good quality rice with moderately ripe coarse grain, which has been cooked for 7 to 9 minutes, dehydrate it, add water with hardness of 5 to 9 °, and steam for 30 minutes to 2 hours. After cooling the steamed rice to about 18 ~ 28 ℃, 1 Koji 1 Koji prepared by the bran, bran, and cinnamon 1Kg, pine needles 4 ~ 5Kg, 1kg of Ogalpi, 200g of Changjaja, 500g of oak, After adding about 5 mals of fresh water, fermented at 15-23 ℃ for about a week, 3rd process (processing process) The solids and the supernatant precipitated from the fermentation broth prepared in the second step are separated by using a conventional filter network or by using a centrifugal separator, The separated supernatant is stored at 4 ℃ aging for about 30 days to produce a medicine liquor characterized in that the production of the medicine. The method of claim 1, wherein the Cooji milled rice to about 400 times, steamed for about 30 minutes to 2 hours, and then, the water used is not good color and taste because it affects the quality of the product as well as smell It is suitable to have no neutrality or alkalinity and a hardness of about 5 to 9 degrees. After the steamed rice is cooled to 18-28 ° C., any one selected from Aspergillus oryzae, Aspergillus awamori, Aspergillus kawachii, a strain of Aspergillus niger strain, Aspergollus suamii, etc. The microorganism of the rice wine is stirred at a volume ratio of 1: 0.1, and then aged for about three days at about 20 ℃ to produce a coot. The method of claim 1, the material used in the medicine is Koji 1, based on 5 horses of rice, the conventional yeast 3, manufactured by bran, cinnamon 1Kg, pine needles 4 ~ 5Kg, Changja 200g, 1gal of Ogalpi, 500g of oak Manufacturing method of yakju.