KR20060117460A - Manufacturing method for a grain wine using aloe - Google Patents

Abstract

A manufacturing method of traditional grain wine by using aloe is provided to confer health-enhancing effects including activation and restoration of kidney and stomach functions, and preventing hangover symptoms including vomiting, stomachache and headache by aloe. The manufacturing method of traditional grain wine by using aloe comprises the steps of: mixing Nuruk and steamed rice, adding water, lactic acid and dried yeast into the mixture, and fermenting the mixture at 22-28 deg.C; adding steamed rice and Nuruk into the fermented mixture and fermenting the mixture at 32 deg.C for 9-11 hours; adding steamed rice, Nuruk and water into the fermented mixture and fermenting the mixture at 32 deg.C; adding a mixture containing corn meal and starch syrup, aloe and Glycyrrhiza uralensis FISCH. into the fermented mixture, and fermenting the mixture at 32 deg.C; maturing the fermented mixture for 13-17 days until alcohol concentration is 15-16%; and adding aspartame into the matured grain wine, and filtering the grain wine to regulate alcohol concentration to 12-14%.

Description

Manufacturing method for traditional grain wine using aloe and aloe grain wine {Manufacturing method for a grain wine using aloe}

1 is a manufacturing process chart of traditional grain wine using aloe according to the present invention.

The present invention relates to a method for producing traditional grain wine using aloe and to aloe grain wine obtained therefrom, and more particularly, a method for producing traditional grain wine using aloe without slowing down after hangover, unpleasant feelings after hangover, etc. And it relates to grain wines such as aloe medicinal liquor, takju or shochu obtained therefrom.

Aloe is a genus of lilies, perennial, also called aloe. Its appearance is very similar to Ryu, which is clearly distinguished when flowering. Stems rarely grow and shrub-like. The flowers are in inflorescences, hanging on the stalk and are about 2cm long in the shape of a barrel. The end of the flowerpot is divided into 6 branches and 6 teeth come out from the inside. Pistil is one. The leaves are long lanceolate with pointed ends and many with sharp edges on the edges. The leaves are fleshy and have no petioles and are displaced from the stem. There are about 180 species of specialties in eastern and southern Africa, some of which are grown around the world.

Cut the leaves of aloe horizontally and tilt the cross section downward, and the yellow juice drops. This extract is a yellowish brown, reddish brown and black dry extract obtained by collecting the juice and concentrated in sunlight or fire. It contains alloin, which is antronglycoside, glycoside of aloe modin belonging to anthraquinone, resin, and the like, which is used for constipation as a laxative, and is also blended in tongko. Small amounts make it a tonic tonic.

A. arboresscens leaf juice, widely cultivated in Korea and used as a folk medicine, is used for gastrointestinal diseases, asthma, undercuts , cuts, burns, and cracks . The presbytery A. barbadensis has been used in Europe since ancient times. It is said to have been cultivated since ancient times in Egypt, Greece, and Rome. Breeds in live or gulp; small species are bonsai;

Looking at the main ingredients and efficacy of aloe, aloe is a strong bitter taste, excellent blood circulation promoting ability is excellent effect on the digestive system and intestinal function activation. Hexose polysaccharides increase the elasticity by making the blood vessels flexible, thereby lowering high blood pressure and preventing fatal cerebral hemorrhage caused by cerebrovascular rupture. Aloe olesin and aloe corticosteroids regenerate cellular tissues quickly and powerfully, so that severe gastric ulcers that require surgery can be quickly healed to regenerate and protect wound cells. Aloe gelatin transforms our body into a weak-alkaline constitution, or healthy body, and softens joints to reduce pain caused by neuralgia and rheumatism. Alomicin is an anti-tumor substance that acts on cancer cells and releases all toxins from the body but is not resistant. It also prevents the hemolytic action that causes anemia. Aloe avonaide is effective in improving cardiac function, vasodilation, and capillary dilation, thus preventing heart disease. Valbaroine has an immediate effect on constipation. Albotin (glucose mannose) is a polysaccharide with a molecular weight of 52,000 and has a direct effect on improving diabetes by enhancing blood sugar. It also contains germanium and calcium oxalate, which have effects on neurological disorders such as nervousness and emotional anxiety.

On the other hand, traditional grain liquor means alcohol containing traditionally produced medicinal liquor, soju and Takju commonly called makgeolli.

Yakju means refined liquor, which has filtered solids from fermented thick liquor and has the oldest history as a traditional liquor in Korea. In addition, the sweetness, acidity, sour taste, gourmet and sashimi of Omi are alcohols of about 11-12%, which are harmonized with alcohol, and are prepared by immersing them in rice and koji, and having a unique flavor and refreshing taste. Common Yakju includes Baek Haju, Buuiju, Hyangonju, Sogokju, Kyeongmyeongjuju, Byukhyangju, Cheongmyeongju, Dongjeongchun, Hosanchun, Samju, Paikilju, Yaksanchun, and Juju.

On the other hand, shochu is a fermented broth put in a pot to boil alcohol received. This operation is called 'distillation', and the distilled liquor obtained after distillation using a soju liquor (tool for lowering shochu) has an alcohol content of about 45 degrees. Commercial soju is famous for Munbaeju, Leegangju and Andong soju.

On the other hand, Takju refers to crushing rice grains and filtering debris after pouring the above-mentioned medicinal liquor from the fermented rice wine and pouring water on the remaining rice wine. Liquor belonging to this is hwahwaju, salim sake, chaotic sake, ensemble, etc., which are brewed by soaking with water using glutinous rice or non-glutinous rice as a raw material and leaven as a fermenting agent.

Since 1963, as part of the government's food policy, rice has been replaced with wheat flour, which is the raw material of traditional grain wine. Since then, traditional rice wine has been made from barley rice, corn, or sweet potato. Various progress has been made. However, since 1977, rice could be used as a raw material for traditional grain liquor, and consumption of rice makgeolli or rice wine was greatly increased, but consumption was unexpectedly reduced, and a study on the manufacture of traditional grain liquor based on rice Also very weak side. That is, research on alternative raw materials of rice, research on taste components including sugars, organic acids, amino acids, etc. of Takju prepared in different kinds of starch raw materials or yeast, and volatility associated with the flavor of Takju prepared There were only reports on fragrance components and reports on the study of volatile fragrance components during fermentation of uncooked Takju rice wine.

In addition, many medicinal liquors prepared by fermenting and filtering by adding flavoring plants or medicinal herbs during the manufacturing process of medicinal herbs have been traditionally produced, and many medicinal liquors are still manufactured today. For example, traditional grain liquor using citron, Takju or medicinal liquor made by adding mulberry leaves, cranberry liquor with azalea flowers in immersion, chrysanthemum liquor with chrysanthemum flowers, Songhwa liquor fermented by adding pine pollen, Sogok liquor with red pepper and wild chrysanthemum, Songsun wine and pine leaf fermented by adding pine shoots or pine needles, and lotus leaf with live lotus root or lotus leaf.

However, until now, Takju or medicine made using aloe has not been produced.

Accordingly, an object of the present invention is to provide a method for producing a traditional grain wine having a more functional as the active ingredient of aloe is added to the ingredients made by the fermentation of rice and yeast by preparing a traditional grain wine using the active ingredient contained in the aloe There is.

In addition, the present invention has an object to provide aloe traditional grain wine prepared according to the manufacturing method as described above.

Production method of grain wine using the aloe of the present invention for achieving the above object, the step of multiplying yeast and jeungmi by feeding water and adding lactic acid and dry yeast and then managing at 22.0 ~ 28.0 ℃ to grow the yeast; One-stage immersion step to expand the culture yeast necessary for fermentation by controlling at 32.0 ℃ or less for 9 to 11 hours after the addition of jeungmi and yeast; Two-stage immersion step of adding fermented rice and yeast and then feeding water to fermentation at a temperature of 32.0 ° C. or lower; Liquefying the starch syrup in jade powder and then adding it to the two-stage immersion solution, followed by aloe and licorice, followed by water supply, followed by fermentation by controlling the temperature to 32.0 ° C. or lower; Aged 13 to 17 days to bring the alcohol concentration to 15 to 16%; Adding aspartame to form a predetermined medicine; And when the preparation is completed, filtration to make the alcohol concentration 12 to 14% and then filtration to make the alcohol concentration 12 to 14%.

The present invention will be described in more detail as follows.

The present invention relates to a method for producing grain wine using aloe, and an example of the specific production thereof is schematically shown in FIG. The method will be described in detail with reference to this, and the content of each component is not limited to a single content, and those skilled in the art may make various modifications within the scope included in the technical idea of the present invention. will be.

First, as a step of preparing the base liquor, the soaked 6kg, yeast 100g, yeast 1.0kg, lactic acid water 14L 14 soaked and cultured. At this time, the incubation temperature is managed at 22.0 ~ 28.0 ℃, the base liquor should not be acid or odor, and should not taste sweet or unpleasant. And in culture, yeast water should be more than 200 million per 1 ml of base liquor. As for pH, about 3.0-3.2 are preferable.

Next, as a process for expanding the yeast necessary for fermentation, 44 kg of steamed rice and 2 kg of yeast are added, followed by 75 liters of water supply and managed at 32.0 ° C. or lower for about 10 hours. This is called 1st stage immersion.

Then, 3 kg of Nuruk was added to 70 kg of steamed rice, and then 120 liters of water was administered and fermented at 32.0 ° C. or lower. At this time, temperature control must be made thoroughly to prevent germs. This is called two-stage immersion.

Next, after liquefying 96 kg of starch syrup to 44 kg of jade powder, it is added to the two-stage immersion liquid, and then 51 kg of aloe and 1 kg of licorice are added, and then water is supplied and fermented at a temperature of 32.0 ° C. or lower. If the temperature is not managed to keep rising, yeast rapidly deteriorates and loses its function, so it needs to be cautious.

At this time, although the variety is not particularly limited to aloe, it is more preferable to use aloe vera.

Here, jade powder is a product classified by particle size by pulverizing the endosperm after separating embryos and oxies of corn. Usually, it is divided into Hominy, Grits, and Flour according to the size of particles. It has a unique flavor and taste and is mainly used for snacks and substitutes. It contains a large amount of starch and a proper amount of protein and is also used for brewing.

Licorice is a medicinal herb that must not be left out of many medicines, as the word 'Licorice in the medicine'. Licorice not only sweetens bitter medicine to make it easy to eat, but also has its unique weakness. It relieves all medicines, coughs and coughs, and neutralizes all medicines. In the agreement, "Licorice controls the heat and fraud of chapter 5 and 6, normalizes the physiology of the eyes, nose, ears, and faeces, communicates all blood veins, strengthens muscles and bones, and improves nutrition. As well as detoxifying the toxicity of all medicines and 72 kinds of stone (石 藥) and 1200 kinds of herbs (草藥) harmonize with each other to make the drug appear well, so the nickname is called Kukno (國 老). " The national road means the elder of the country, and licorice means the elder in medicine. Licorice, among other things, with ginger and jujube, has an excellent effect on the detoxification of various poisons. Licorice does not have anything to do to solve food poisoning, various drug addictions and anti-cancer poisoning.

The above process is called 3-stage immersion.

It is aged for 13 to 17 days after three steps of soaking. In general, when the aging is completed, the temperature is lowered, so after 10 days have passed the management of temperature management to be able to achieve an alcohol concentration of 15 to 17%.

Then, 120 g of aspartame is added to form a predetermined medicine.

When the preparation is completed, the primary filtration and the secondary filtration confirm that the alcohol concentration is 12 to 14%, and the third filtration is carried out so that the final alcohol concentration is 12 to 14%.

Finally, after bottling the sterilized bottle at 50 to 70 ℃ and wire the stopper to complete the commercialization.

Through this process to prepare aloe traditional grain wine of the present invention.

Aloe traditional grain wine obtained by the same method as in the present invention has a detoxification effect on the components of bitter taste such as aloe, aloe emodine contained in the aloe, stimulates the gastric mucosa, thereby activating the function of the liver. Hangovers usually affect the stomach, causing inflammation of the mucous membranes of the stomach, and aloe ulsin is effective in restoring gastric function. Aloe breaks down and detoxifies alcohol by itself, and can help relieve hangover symptoms such as nausea, stomachache and headache.

As described in detail above, the method for producing traditional grain wine using aloe according to the present invention and the aloe traditional grain wine obtained therefrom, by active ingredients of aloe to activate the liver function, restore the stomach function, alcohol By decomposing and detoxifying the hangover symptoms such as nausea, stomachache, and headache, the hangover after ingestion, the discomfort after hangover, etc. can be slowed down, and functional traditional grain liquor without headaches can be provided.

Claims (2)

Feeding water by mixing yeast and jeungmi, adding lactic acid and dry yeast, and then managing at 22.0˜28.0 ° C. to grow yeast; One-stage immersion step to expand the culture yeast necessary for fermentation by controlling at 32.0 ℃ or less for 9 to 11 hours after the addition of jeungmi and yeast; Two-stage immersion step of adding fermented rice and yeast and then feeding water to fermentation at a temperature of 32.0 ° C. or lower; Liquefying the starch syrup in jade powder and then adding it to the two-stage immersion solution, followed by aloe and licorice, followed by water supply, followed by fermentation by controlling the temperature to 32.0 ° C. or lower; Aged 13 to 17 days to bring the alcohol concentration to 15 to 16%; Adding aspartame to form a predetermined medicine; And when the preparation is completed, the method of manufacturing traditional grain wine using aloe comprising the step of filtration to the alcohol concentration of 12 to 14% and the third filtration to the alcohol concentration of 12 to 14%. Aloe traditional grain wine prepared according to claim 1.

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