KR20050118146A - The green tea fermenting liquor and the manufacture method - Google Patents

Abstract

The present invention relates to a green tea fermented liquor made from green tea leaves of a tea tree and a method for manufacturing the same, which decolorizes and deodorizes the color and yeast smell of fermented liquor, which negatively affects the green tea image during the forming process after the fermentation is completed. It relates to the production of green tea fermented liquor, which is reminiscent of green tea aroma, taste, and color by leaching green tea leaves using alcohol, acid, and pH of filtered milk. Fermented by adding green tea leaves, or the method of extracting the green tea leaves by the bath is a change in the aroma and color of green tea and a strong astringent taste, so that the visual and taste taste is reduced when drinking, there is a limit to give excellent flavor of green tea leaves In the present invention, however, the color and taste and aroma of green tea were extracted by leaching green tea leaves using alcohol, acid and pH of desulfurized and deodorized alcohol using activated carbon in the color and malt odor of fermented liquor during the forming process. The present invention relates to a green tea fermented liquor and a method for producing the same, which have a soft and refreshing effect by mixing alcohol and green tea extracts in a molecular structure by prolonged low temperature aging for 10 days.

Description

Green tea fermented liquor and its manufacturing method

The present invention relates to a method for producing green tea fermented liquor made from green tea leaves of tea tree, and extracts the green tea leaves to remove the inherent color and yeast odor by using activated carbon during the forming process. It relates to a method for producing green tea fermented liquor reminiscent of the image.

Since ancient times, green tea has been a "pill of immortality," and our ancestors have appreciated the tea for its human mind and body. So in the past, tea was called 'dandan' (仙丹) or 'dandan' (丹藥). This is derived from the notion that tea is a 'medicine' and that drinking tea becomes 'fresh' of Jangsaeng Buddha.

In Dongbogam, tea's character is 'cold, taste sweet and bitter, without poison, cut off stale food, lower energy, and clear eyes and head.' In addition, according to various documents, green tea has anti-cancer, diabetes control, and aging. And the effects of inhibiting obesity, alcohol and tobacco detoxification, and hangover effects have been reported.

Green tea, which is beneficial as described above, is composed of water (75 to 80% of fresh leaves), caffeine, tannin, vitamins, amino acids, nitrogen compounds, chlorophyll, carbohydrates, organic acids, inorganic salts, and the like. The active ingredient content (%) and efficacy of green tea are shown in Table 1 below.

ingredient   content          Production Catechin with Oxide 10-18% Antioxidant, Antimutagenic, Anticancer, Blood cholesterol lowering, Inhibition of blood pressure rise, Platelet aggregation inhibition, Antibacterial, Antiviral Flavonoids 0.6-0.7% Increased capillary resistance, antioxidant, blood pressure strengthening, deodorizing effect Caffeine 2-4% Central nervous excitement, sleep prevention, cardio, diuresis Polysaccharides 0.6% Blood pressure rise suppression (antidiabetic) Vitamin C 150-250mg% Anti scurvy, antioxidant cancer prevention Vitamin E 25-70mg% Preventive cancer and anti-fertility B-carotene 13-29 mg% Antioxidant, cancer prevention, immunity enhancement GABA 100-200 mg% Inhibition of blood pressure increase Inhibitory neurotransmission Saponins 0.1% Anti-cancer, anti-inflammatory Fluoride 90 ~ 350ppm Caries prevention zinc 35-75 ppm Prevents abnormal taste, prevents dermatitis, suppresses immunity selenium 1.0 ~ 1.8ppm Antioxidant, Cancer Prevention, Myocardial Disorder Prevention

Conventional techniques using such beneficial ingredients of green tea include patent registration of 'Suzhou liquor manufacturing method using green tea leaves' No. 0361820,' Green tea leaves or lungs in distilled liquor by adding ionized water to distilled highly concentrated liquor when distilled liquor. After adding green tea leaves and adsorbing at room temperature, it was filtered through filtrate and the filtered spirit was passed through an ion resin column. Then, the adsorbent was added and adsorbed at room temperature, followed by primary filtration to separate the spirit and adsorbent. After the second filtration again, the method of producing a distilled liquor 'and the method of producing a distilled liquor characterized in that the green tea leaves or waste green tea leaves are used in an amount of 0.01-10% by weight. The use of soju liquor had a negative effect on the use of fermented liquor's own flavor and green tea leaves.

In addition, Patent Registration No. 0251829 describes a method for preparing functional alcoholic beverages containing green tea extract, which comprises preparing a distilled liquor through a deodorization process to remove the distilled liquor of the circumferential liquor and the subsequent filtering of impurities. At the same time as diluting the circumferential alcohol from which the alcohol is removed, adding the green tea extract obtained by treating the green tea leaves with the necessary additives for liquor production, and blending the green tea extract in any one of the steps before and after the mixing step. Distilled liquor deodorizing step of adding green tea leaves of the porous cellulose tissue from which the green tea extract is removed to a porous cellulose column at a rate of 0.01-0.2 g per alcohol and passing at a flow rate of 100-250 L / min, the diluted liquor containing the additive It is characterized in that it is composed of a step of fine filtration and post-treatment, and in the other green tea extraction step selected green tea leaves in the range of 40-80 A functional liquor characterized by immersion in distilled water having 1 to 5 hours, in particular, the method of boiling green tea leaves or boiling water, as known in the art for preparing soju, is damaged by heat and nutrients contained in green tea leaves It has a strong taste and aroma, and the color fades, and the merchandise drops.

In addition, in the 'Registration method of green tea leaching liquor' patent No. 0332218, after removing alcohol from alcohol by using activated carbon, it was adjusted to have an alcohol concentration of 70% by volume or more, and then 0.05% by weight of antioxidant for food. 0.5% to 5.0% by weight of the processed green tea leaves were added, and leached for 2-5 hours at a temperature of 5-40 ° C., after the green tea leaves were separated and removed, the green tea ingredients were leached. PVPP (Polyvinyl polypyrrolidine) of 0.05% to 0.3% by weight is added to the prepared alcoholic solution, and other suspended matters are filtered after stirring for 5-20 minutes at a temperature of 0 ° C.-20. The preparation alone does not have a high cleansing effect, and has a disadvantage of being expensive.

In addition, 'Patent method for producing folk liquor made from tea leaf powder' is registered in Korean Patent No. 0349725. Green tea leaves are collected and roasted lightly to remove the fresh greens, then dried and ground into powder. After the spawn is added, the immigration is prepared, and it is put into the entry stage and general fermentation stage to get drunk, and the green tea leaf powder is in the range of 1 to 8% by weight of the base liquor depending on the fermentation state of the base liquor during the fermentation process. There is a method of making folk liquor by distilling drunk obtained by fermentation again, and there are many loss of other nutritional elements contained in green tea leaves, including vitamins that are weak in heat in the process of distilling drunk for green tea.

In addition, in the improved invention of the Patent No. 349735, since the leaching of useful pharmacological components and flavors and aromas contained in the green tea is not completely made in the prior art, after mixing an appropriate amount of fermented alcohol distilled water in which green tea components are leached into the green tea extract. Folk liquor is a method of aging for 6 months, which tends to reduce the economic efficiency by prolonging the fermentation period.

The present invention relates to a green tea fermented wine and a method for producing the same, which is not a method of fermenting by adding green tea leaves in the soaking process, or leaching the green tea leaves by a bath in addition to the fermented wine, after the fermentation is completed. Decolorization and deodorization of the fermented alcohol's own color and yeast odor are removed by using activated carbon in the mash of the first clarification process during the forming process, and leached by using alcohol, acid, and PH of decolorization and deodorization, flavour, flavor, Green tea fermented liquor which is excellent in functionality and has little change in sensory life during the preservation period by the method of mass-producing green tea fermented liquor with excellent flavor, taste, and color by extracting the ingredients of green tea such as color And to provide a method of manufacturing the same.

In order to achieve the above object, it will be described below in more detail with respect to the embodiment and the action of the present invention.

In the present invention, after the fermentation is completed, the activated carbon is treated in the preparation process to remove the intrinsic color and malt odor of the fermented liquor, and by leaching the green tea leaves to effectively leach the aroma, taste, color and the like of green tea to prepare a fermented liquor reminiscent of green tea image. It's a way.

For reference, the medicine is a fermented wine, and the definition of the state tax law is as follows.

[Definition of State Tax Law of Yakju]

여과 Filtration and preparation of fermented rice flour fermented with cereals, soup and water.

여과 Filtration and preparation of fermentation ingredients containing starch other than grains, fermented from soup and water.

여과 Filtration and preparation of fermentation ingredients containing fermented starch other than cereals and grains, fermented from soup and water.

Filtration and preparation of fermented rice flour fermented by adding sugar to the raw materials of alcoholic beverages as defined in ㉣ through ㉠.

Addition of the ingredients prescribed by Presidential Decree in the process of fermentation and preparation of alcoholic beverages under the provisions of the Subparagraphs ㉠ through ㉣.

In the present invention, since the intrinsic flavor of fermented liquor derived from Nuruk is inferior in the production of green tea in order to reminiscent the image of green tea, the first clarification of the greening process in order to prepare the green tea fermented liquor reminiscent of the image of green tea It was necessary to remove the color and flavor, decolorization and deodorization of the fermented liquor by using activated carbon in the finished rice cake.

Hereinafter, the present invention green tea fermented liquor manufacturing method will be described in detail by the accompanying Figure 1 green tea fermented liquor manufacturing process.

In the present invention, white rice, glutinous rice, koji, yeast were used as main ingredients for the production of green tea medicine.

In addition to the above main raw materials, the addition of plant medicines for improving the functionality of the present invention used plant medicines, such as sewage and dermis, which do not have a negative effect on the flavor and color of green tea, and used activated carbon to remove leaks later. Decoloration and deodorization were carried out.

Example 1

Review and add plant medicines that match green tea

In the present invention, grasp the effect on the quality according to the addition of plant medicines and examined the plant medicines compatible with green tea leaves.

For the review of plant medicines to be used in the present invention, adopts cornus, sewage, donkey, red ginseng, ogapi, goji berry, jujube, jujube, plum, dermis, reddish yellow, etc. It is better to avoid, and the standard of choosing herbal medicines with less color change while feeling the taste of plant medicines.

(Example 1-1: Cornus, Sansa, Sewage)

Sensory evaluation tables using cornus, hawthorn, and sewage are shown in Table 2 below.

    division Herbal medicine (content% / raw material kg) Cornus Sansa Shouao synthesis Fermented color G101 0.05 0.05 0.1 0.2 Orange

-G101 Results: It was found that the color of columnar was orange and its astringent taste was strong under the influence of cornus or hawthorn.

 Example 1-2 Sewage, Angelica, Red Ginseng

Sensory evaluation tables using Hasuo, Donkey, and red ginseng are shown in Table 3 below.

    division Herbal medicine (content% / raw material kg) Shouao Donkey Red ginseng synthesis Fermented color G102 0.1 0.05 0.05 0.2 Orange

-G102 Result: It was found that the scent of Angelica and Red Ginseng was too strong and the color of columnar was red.

Example 1-3 Sewage, Ogapi, Wolfberry

Sensory evaluation tables using sewage, ogapi, and gojija are shown in Table 4 below.

    division Herbal medicine (content% / raw material kg) Shouao Ogapi Wolfberry synthesis Fermented color G103 0.1 0.05 0.05 0.2 Orange

-G103 Result: Ogapi, goji scent was too strong and the color of the circumference was so close that it was not suitable.

(Example 1-4; Sewage, Whitening, Whangjihwang)

Sensory evaluation table using Sewage, Baekchul, and Sulfur are shown in Table 5 below.

    division Herbal medicine (content% / raw material kg) Shouao Whiteness Hungjiwang synthesis Fermented color G104 0.1 0.05 0.05 0.2 Orange

-G104 Result: The medicinal flavor of Hwangji Hwang and Baekchul was too strong, and the color of columnar was inadequate as red.

(Example 1-5; Sewage, Jujube, Plum)

The sensory evaluation table using sewage, jujube, and plum is shown in Table 6 below.

    division Herbal medicine (content% / raw material kg) Shouao Jujube plum synthesis Fermented color G105 0.1 0.05 0.05 0.2 Orange

-G105 Result: Jujube flavor is good due to the sweetness of the jujube and cool taste due to the plum, but red color is not suitable.

(Example 1-6; Sewage, dermis, plum)

Sensory evaluation table using sewage, dermis and plum are shown in Table 7.

    division Herbal medicine (content% / raw material kg) Shouao dermis plum synthesis Fermented color G106 0.1 0.05 0.05 0.2 yellow

-G106 result: Sewage was found to be suitable for giving the aromatic flavor of the dermis to the image of plant medicines and plum to give it a cool taste.

However, because of the plum's problems, a frozen warehouse is needed and excluded from plant medicine.

(Experiment result)

The sensory evaluation table using sewage and dermis is shown in Table 8 below.

    division Herbal medicine (content% / raw material kg) Shouao dermis synthesis Fermented color G107 0.1 0.05 0.15 yellow

-G107 result: 0.1% of sewage and 0.05% of dermis were used to make green tea liquor as it has less flavor of herbal medicine, less change of circumferential color, and gives fragrant taste when drinking.

As the phytopharmaceutical addition time, it is appropriate to add the fermented medicinal herb selected during the three-stage immersion process.

Example 2

Green Tea Usage and Usage and When

Dipping container 20ℓ Dipping blend ratio of green tea fermented wine of the present invention is shown in Table 9.

Example 2-1

Green Tea Leaf Usage

Experimental results of 0.1 ~ 1% usage of green tea leaves The higher the addition amount of green tea leaves up to 0.1 ~ 0.5%, the better the leaching effect of green tea color and green tea aroma. There was an adverse effect on the image of the Lord.

Therefore, the green tea leaf usage was found to be 0.5% is the proper usage.

Example 2-2

How to use green tea leaves

Green tea leaf added amount 0.5% determined in the green tea leaf usage experiment for 3 to 24 hours as a result of leaching more than 5 hours showed an excessive astringent taste by the polyphenol component, less than 5 hours was the lack of flavor.

Therefore, the method of leaching the green tea leaf addition amount 0.5% for 5 hours was set to the appropriate leaching time.

(Example 2-3)

When to add green tea leaves

The method of fermentation by adding green tea leaves during the fermentation process was insufficient because of lack of color and flavor reminiscent of green tea and reddish primary color.

Therefore, the method of leaching the green tea leaves after the completion of the first clarification process during the forming process is effective to save the image of green tea wine.

Example 3

And with the use of general yeast, weak glycation, increased usage, and strong flavor of Yakju had negative disadvantages of flavor of green tea Yakju. In order to compensate for this, in the present invention, the yeast having a strong glycation potency and weak yeast odor was selected.

[Soot Fermentation Using Yeast]

After nuruk is added to jeungmi to cultivate yeast, which is the main ingredient of wine fermentation, yeast is added to the acidic condition of about pH 4.00 using lactic acid and citric acid to stabilize fermentation.

In order to prevent contamination of the upper part due to swelling of the thickening during fermentation, the three-stage immersion was performed three times / day for the first three days of fermentation, after which the number of stirring was reduced once per day after the main fermentation.

The fermentation temperature was fermented at a low temperature for a long time so that the taste of the green tea fermented liquor was smooth and the leaching of the medicinal herbs was easy.

In order to prevent clogging during fermentation and to reuse the filter paper, two types of perlite and diatomaceous earth diatomaceous earth were selected as filter aids to facilitate filtration and to reduce filtration costs.

By using bentonite as the first clarifier and PVPP as the second clarifier, the product was removed twice to remove substances that negatively affect the flavor of green tea fermented wine. To solve the problem, the frozen clarification method was used to prevent the cause of turbidity, and the taste, color, and flavor of green tea wine were stabilized through the long-term aging process at low temperature.

[Water treatment device]

In the fermented liquor preparation according to the present invention, a water treatment device is used to remove odor components of water and nutrients such as calcium and magnesium are used as nutrients for yeast and to remove odors as well as substances such as calcium and magnesium. The separation of Hanseong water minimizes the effects on green tea fermentation and taste, and promotes the taste and stability of the product.

[Flavor Adjustment Step Using Activated Carbon]

Some of the colors, aromas and flavors of green tea fermented wines were removed using activated carbon CN 1 (Norit 製品), which can remove the color and yeast odor (decoloration and deodorization) that have a negative effect on green tea fermented wine during the formulation process. .

Bentonite was added as a primary clarifier, diatomaceous earth was added as a filter aid, and 0.1% CN 1 activated carbon was added for 24 hours to decolorize and deodorize.

When decolorization and deodorization of the rice flour is completed, diatomaceous earth is added and filtered.

[Leaking step of green tea leaves using decolorized, deodorized alcohol (15-18%), acidity (4.0-5.0), pH (3.00-5.00)]

After decolorization and deodorization, add 0.5% (30.75 gr) of the green tea leaves to the dipper for 3 to 5 hours, and then add diatomaceous earth, which is a filtering aid, and filter. If the acidity and pH are high, use citric acid to adjust the above conditions.)

[Low-temperature long-term dark room ripening step for stabilization of taste, aroma and color of green tea]

When the green tea leaching is completed, it is stabilized in low temperature (-5 ℃) and long term (10 days) in dark condition to stabilize the taste of green tea.

Hereinafter, with reference to the accompanying drawings for the most ideal green tea fermentation liquor manufacturing method through the embodiment as described above in detail.

Dipped container 20 L In the production of green tea fermented liquor of the present invention,

[1st step of lower liquor soaking]

After yeast (Saccharomyces cerevisiae) 0.075gr in 1% sugar water is activated, 0.15 kg of steamed rice, 7.4gr yeast, 0.2ml lactic acid, 0.20l of distilled water and fermented at 25 ℃ for 2 days, stirred three times / day.

[1st stage immersion 2nd stage]

1.70 kg of steamed rice, 101.75 gr of Nuruk, 2 ml of lactic acid, and 2.67 L of fresh water were added to the lower liquor and fermented at 25 ° C. for 2 days, followed by stirring three times / day.

[2-stage immersion 3rd step]

2.45 kg of steamed rice, 75.85 gr of Nuruk, and 3.80 L of soaked water were added to one stage of immersion and stirred three times / day while fermenting at 25 ° C. for 2 days.

[3 step immersion 4th step]

Add 1.85 kg of steam, 6.15gr of sewage, 3.08gr of dermis and 2.86ℓ of soaked water to fermentation at 25 ℃ for 10 days, stirring 3 times / day for 3 days after fermentation and once / day thereafter.

[Fifth step of compression filtration]

After fermentation is completed, the mixture is added and mixed with a filter aid perlite, and then compressed using a filter press compactor to separate sake and liquor.

[First round of clarification]

Bentonite, a primary fining agent, was hydrated for 30 minutes and added to the pressed filter, and the mixture was first clarified at room temperature for 24 hours to precipitate foreign matters. Filtered diatomaceous earth was added and filtered to remove the precipitated foreign matters. .

[7th step of deodorization deodorization]

After adding 0.1% activated carbon (CN-1) of the total immersion raw material, decolorization and deodorization for 24 hours are performed, and diatomaceous earth, a filter aid, is added to the sieve to remove activated carbon.

[Eighth step of green tea leaf pretreatment]

Green tea leaves dried at a water content of 5 to 10% are ground to a particle size of 1 to 2 cm to prepare a green tea leaf having a immersion capacity of 30.75 gr.

[The 9th step of leaching green tea leaves]

30.75 gr of green tea leaves are added to the filtered powders by decoloring and deodorizing in the seventh step, using alcohol (15-18.7%), acidity (4.0-5.0) of powder, and pH (3.00-5.00) of powder. Leak for ˜5 hours. After 3-5 hours of green tea leaf leaching, the filter aid diatomaceous earth is added to the rice cake and filtered to remove the green tea leaf.

[Mature step 10]

In the ninth step, the green tea leaves are leached and filtered to be aged at low temperature (0˜-5 ° C.) for a long period of time for 10 days to stabilize the green tea fermented rice which has been removed.

[The second stage of clarification]

After the long-term low temperature aging is completed, the secondary clarifier PVPP is hydrated for 30 minutes, added to the green tea fermented liquor, and stirred for 1 hour. After stirring is completed, the foreign material is precipitated by cold clarification at −5 ° C. for 2 days, and filtered by adding diatomaceous earth filter aid to remove the precipitated foreign matter.

[12th step of product completion]

In the eleventh step, the standard is adjusted according to the standard of green tea fermented liquor by using the deionized water passed through the water treatment device to the boiled water having the second clarification. Once the composition is completed, filter and sterilize it using membrane filter. I bottle it in and finish it.

As described above, the present invention is a method of fermenting green tea leaves or adding fermented wine by leaching green tea leaves by means of a bath.The color and taste of the fermented wine have a negative effect on the green tea image, and the astringent taste is strong. Although there was a limit in degrading the taste and imparting excellent flavor of green tea leaves, the present invention leaches green tea leaves using alcohol, acid, and pH of decolorized and deodorized powder using activated carbon during the forming process. Green tea fermented liquor and a method for producing the same to extract a unique color and aroma and blend alcohol and green tea extract in a molecular structure by long-term low-temperature aging for 10 days to provide a soft and fresh.

1 is a manufacturing process of green tea fermented liquor according to the present invention.

Claims (2)

Dipped container 20 L In the production of green tea fermented liquor of the present invention, After activating 0.075 gr of yeast (Saccharomyces cerevisiae) in 1% sugar water, add 0.15 kg of steamed rice, 7.4 gr of yeast, 0.2 ml of lactic acid, and 0.20 L of distilled water, and ferment at 25 ° C. for 2 days while stirring for 3 times / day. First step; 1.70 kg thickening, 101.75 gr of Nuruk, 2 ml of lactic acid, 2.67 L of distilled water, followed by fermentation at 25 ° C. for 2 days while stirring in three stages / day; 2.45 kg of steamed rice, 75.85 gr of Nuruk, and 3.80 L of immersion water were added to one stage of immersion, followed by fermentation at 25 ° C. for two days, and two stages of immersion three times / day stirring; 3.85kg of steam, 6.16gr of sewage, 3.08gr of dermis, 2.86ℓ of fresh water were added to two stages of immersion and fermented at 25 ℃ for 10 days, 3 days / day for fermentation 3 times / day, and then once / day 3 Immersion fourth step; A fifth step of compressing and filtering the ferrite, which is a filtering aid, by pressing the filtered fermentation using a mixed filter press compactor to separate the sake and the liquor; A first step of clarifying foreign matter by hydrating bentonite, which is a primary cleaning agent, for 30 minutes to precipitate foreign matter for 24 hours, and then adding and filtering diatomaceous earth to remove the precipitated foreign matter; A seventh step of decolorization deodorization which adds 0.1% activated carbon (CN-1) of total immersion capacity to decolorization deodorization for 24 hours, and then adds and filters diatomaceous earth to remove activated carbon; Green tea leaf pre-treatment step 8, which prepares 0.5% (30.75gr) green tea leaves by crushing green tea leaves dried at a water content of 5 to 10% to a particle size of 1 to 2 cm; Put the green tea leaves prepared in step 7 and the green tea leaves filtered in step 7 into the leaching tank, using citric acid to adjust the alcohol to 15-18.7%, acidity 4.0-5.0, PH 3.00-5.00, green tea 3-5 hours After leaching the leaves, filtered with diatomaceous earth to remove the green tea leaves Green tea leaf leaching treatment step 9; Adding a diatomaceous earth to the rice bran, and filtering the green tea fermented liquor to remove the green tea fermentation strain for 10 days at low temperature (0-5 ° C.) for 10 days at low temperature; After the ripening green tea fermented liquor, PVPP, a secondary fining agent, was hydrated for 30 minutes, added, and stirred for 1 hour, followed by the 11th step of secondary clarification to remove foreign matter by clarifying at low temperature for 2 days at -5 ° C. Green tea fermented liquor manufacturing method characterized in that after the standard adjustment using the detergent water, the membrane filter is filtered and sterilized to complete the bottling. Green tea fermented liquor, characterized in that prepared by the manufacturing method of claim 1.