KR20050099482A - Olive leaf make use of manufacture method of soju - Google Patents

Abstract

In the present invention, when preparing a shochu, simply dilute the alcohol of 95% and then dilute distilled soju made by diluting water and some other sweeteners. Olive leaf is used to remove harmful acetaldehyde and acetaldehyde which is better than existing soju and causes hangover. Hydrozytyrosol) and Oleuropein remove superoxide radicals, and phenolic ingredients soften the bitterness and strong alcohol odor of soju. We want to offer shochu.

Description

Manufacture method of shochu using olive leaves {OLIVE LEAF MAKE USE OF MANUFACTURE METHOD OF SOJU}

The present invention relates to a method for producing soju using oli leaves, by taking olive leaves containing oleuropein and preparing soju as raw materials, so as to soften the bitter taste and strong alcohol odor of soju, By making soju, detoxification caused by hangovers and phenolic compounds in olive leaves will contribute to health.

Conventionally, when preparing soju, bitterness and strong alcohol odor appear when a dilute shochu made by simply filtering 95% of alcohol and then diluting water and some other sweeteners. Generally, the bitter taste of shochu and its flavor is caused by inorganic and organic compounds. It is represented by alkaloids and glycosides, which are nitrogen-containing organic compounds. The bitter taste is generally detected at a lower concentration than other tastes, and the bitter component has a high affinity with taste cells, so that the bitter taste lasts for a long time.

There is no prior art method for preparing shochu using olive leaves.

The present invention is the olive leaf as a raw material in order to eliminate the above-mentioned discomfort, taste, aroma, functionality is superior to the existing shochu, as well as the cause of the hangover after eating "Acetaldehyde" (Acetaldehyde) contained in the olive leaf 8 Eggplant phenolic component helps to relieve hangovers through the action of alcohol decomposition.

The present invention relates to an olive leaf containing oleuropein (Oleeuropein), and more particularly, to an olive leaf, which is an ash family, contains an oleuropein, a vegetable phenolic chemical, It can solve the hangover and manufacture taste, aroma and functional health shochu.

Dried olive leaves typically contain 60-90 mg of oleuropine per gram of dried leaf. Historically, the oldest ancient Egyptians who used olive leaves were sacred to olive leaves and used oil extracted from olive leaves to mummify the king. In particular, in the Mediterranean coast, olive leaf was used as a medicine to treat infections, fever, and pain.In the late 19th century, scientists analyzed the active ingredient of olive leaf to isolate phenolic compounds, Oleuropein). Since 1990, the major pharmaceutical company Upzone discovered that olive leaf extract elixolinic acid inhibits the growth of the virus.In 1962, Italian biologist Luigipanizzi confirmed that animal blood pressure lowers blood pressure. A team of researchers from the University of Granada (Espania) found that oliuropin enhances arterial wall relaxation and plays a very important role in preventing hypertension as well as preventing heart disease. In the conventional method of making shochu, the present invention is not harmful to the health, such as by filtering 95% alcohol and then diluting the distilled shochu made by diluting water and some other sweeteners, and causing a hangover for a long time after eating. The invention has been invented to solve these problems, and contribute to the national health through the pharmacological action of the oliuropine contained in the olive leaf as described in detail the manufacturing method as follows.

1st process

Mix 200 liters of alcohol (95%) and 800 liters of water in a ratio to form a 1000 liters of mixture, resulting in purified 100% -99.5% = 0.05%.

◎ How to prepare a stock solution

end. Alcohol content of raw alcohol: 189.05ℓ

    995ℓ * 19% / 100% = 189.05ℓ

I. Succeeded net alcohol: 172.32ℓ

    359ℓ * 48% / 100% = 172.32ℓ

All. Test ratio: 86.83%

    172.32 / 189.05ℓ * 100 = 91.15%

la. Loss ratio: 8.85%

    100%-91.15% = 8.85%

hemp. Raw olive leaf usage: 15kg / 95%, alcohol 200ℓ

    Basis: According to the State Tax Processing Regulations.

◎ How to drink alcohol 1

end. Raw alcohol stock amount: 172.32ℓ

    359ℓ * 48% / 100% = 172.32ℓ

I. Raw material stock ratio: 100%

    172.32ℓ / 172.32ℓ * 100 = 100%

    Basis: In accordance with the state tax affairs regulation.

All. Succeeded sake alcohol net amount of alcohol: 171.6ℓ

    780ℓ * 22% / 100% = 171.6ℓ

la. Test ratio: 99.58%

    171.6ℓ / 172.32ℓ * 100 = 99.58%

hemp. Coping ratio: 0.42%

    100%-99.58% = 0.42%.

The olive leaf extract thus prepared was mixed with alcohol, and then 48% of the stock solution was obtained to obtain 22% of the olive leaf shochu, and the physical properties and yield of the product were examined.

Filtration and deodorization with 500 g of activated carbon yield 99.5% of refined alcohol with 19% alcohol content.

2nd process

15 kg of the dried olive leaf was immersed in 1010 L of the alcohol obtained through the first step to obtain 359 L of a 48% crude alcohol purity 48% distilled using a 48 ° C. low temperature steamer.

3rd process

406 L of olive leaf distilled water was mixed to the stock solution which passed through the second process, and 18 L of additive (26 kg of oligosaccharide, 78.3 g of fragrance) was added to 783 L to prepare pure alcoholic alcohol shochu 780 L.

The present invention manufactured through such a process

(1) Raw material refining agent

Alcohol (95% alcohol, 200l), admixture (1000l), tablet (500g deodorization passage) water supply (800l), refined alcohol (19% alcohol, 995l)

(2) Production of undiluted solution

Refined alcohol (19% alcohol, 995ℓ), mixed (1010ℓ) distillation, olive leaf (15kg), stock solution (48% alcohol, 359ℓ)

(3) How to buy alcohol 1

Stock solution (48%, 359ℓ) Mixed filtration sake (22% alcohol, 780ℓ), olive leaf distilled water (406ℓ), additives (26kg oligosaccharide, 78.3g fragrance)

◎ refining method of raw alcohol

end. Alcohol (95% alcohol, 200ℓ), activated carbon (500g) pass through the deodorizer

I. Raw alcoholic beverages Quantity: 190ℓ

    200ℓ * 95% / 100% = 190ℓ

All. Succeeded alcohol: 189.05 ℓ

    995ℓ * 19% / 100% = 189.05ℓ

la. Test ratio: 99.50%

    189.05ℓ / 190ℓ * 100 = 99.50%

hemp. Coping ratio: 0.05%

As described above, the present invention softens the bitter taste of soju by leaching and distilling oleuropeine and hydroxytyrosol, which are vegetable phenolic compounds contained in olive leaves, with alcohol, and decomposing aldehydes, which causes hangover. It has the effect of quickly eliminating the hangover detoxification caused by alcohol, and it can greatly contribute to national health, and it is effective to upgrade the soju, which is Korea's representative alcoholic beverage, to premium soju.

1 is a manufacturing process diagram of the present invention.

Claims (1)

Mix 200 liters of alcohol (95%) with 800 liters of water to make a mixture of 1000 liters, filter and deodorize with 500 g of purified activated charcoal, and immerse 15kg of olive leaves dried in 995 liters of refined alcohol with 19% alcohol content in 1010 liters. Obtain 359ℓ of alcohol purity 48% stock solution distilled by using 48 ℃ low temperature steamer, and add 406ℓ of olive leaf distilled water and 18L of additives (26kg of oligosaccharide, 78.3g of fragrance) to make 783ℓ. Method for producing shochu using olive leaves, characterized in that 780ℓ of olive shochu