KR20070014284A - Fruit juice extracted propolis wine - Google Patents

Abstract

A method for preparing wine containing fruit juice extracted propolis is provided to extract high quality propolis from bees wax using fruit juice as a solvent, and improve health-improving functions of propolis wine. The method for preparing wine containing fruit juice extracted propolis comprises the steps of: extracting masses of propolis obtained from bees wax using fruit juice; pulverizing red grapes(S10); mixing 30 wt.% of yeast and 70 wt.% of fruit juice extracted propolis, alcohol-fermenting the mixture at 35- 40 deg.C for 6-7 hours, and removing yeast dregs(S11); centrifuging the fermented products at 12,000 rpm for 10 minutes(S12); filtering the centrifuged wine solution with ultrafiltration(S13); heating the filtered solution at 195 deg.C for 5 minutes(S14); maturing the heat treated crude wine together with 70% fruit juice extracted propolis in a tank made of poplar tree at 5-10 deg.C for 1 year(S15); and cooling and filtering the matured wine and inserting it into a bottle(S16).

Description

 Method for Making Wine Containing Propolis Juice Extract {Fruit Juice Extracted Propolis Wine}

1 is a flow chart showing the manufacturing process of wine containing propolis juice extract of the present invention

Figure 2 is a process chart showing the manufacturing process of the wine containing propolis juice extract of the present invention

         The present invention relates to a method for producing wine containing propolis juice extract, and more particularly, to extract the juice extract (FJEP, Fruit Juice Extracted) using fruit juice as a solvent to optimize propolis biochemically and microbiologically The present invention relates to a method of producing a wine containing propolis juice extract, which is beneficial for health by fermenting red grapes with skins or with white grape skins as a raw material of Propolis.

         Propolis Alcoholic refers to beverages containing 0.01% or more of Propolis and 1% or more of alcohol or alcohol, which is a dense fat component called "good cholesterol" in the blood cholesterol. Increasing High Density Lard) and inhibiting the action of Low Density Lard (LDL), a "bad cholesterol" that causes arteriosclerosis.

        About 20% of the propolis liquor ingested in our body is absorbed by the stomach, the other 80% is absorbed by the small intestine, and only 2-10% of the absorbed propolis liquor is urinated or exhaled through the kidneys or lungs. It is excreted from the body and more than 90% of the ingested propolis liquor is metabolized in the liver at a high rate, and the propolis liquor is broken down into acetaldehyde by alcohol dehydrogenase (ADH) in the liver. Decomposed acetaldehyde is converted to acetic acid by the action of Aldehyde dehydrogenase (ALDH), and disappeared from the liver. ) Into water and carbon dioxide, which is released from the lungs and water from the kidneys. Acetaldehyde, an intermediate product produced by the breakdown of alcohol in the body, is the cause of hangover. Acetaldehyde is not excreted in the body, causing redness of the face, heart palpitations, and headache and stomach pain. Quercechin-QUERCETIN relieves hangover pain by rapidly breaking down acetaldehyde and protecting liver tissue cells.

        Propolis is a natural antibiotic made by mixing flower pollen and tree sap collected by bees with their secretions.It is extracted from honeycomb, and flavonoids (quercechin-QUERCETIN), which is a chemical substance, are harmful oxides in the blood. It acts as an antioxidant that prevents the formation of free radicals, inhibits inflammation and antibacterial activity, activates immunity, removes oral odors, strengthens blood vessels to expand and strengthen capillaries, and lowers GPT levels. Drinking propolis because of the excellent liver protection effect to protect the damaged liver has the effect of preventing various diseases and promoting health.

        Many functional beverages or compositions have been developed and marketed to promote hangover treatment by promoting alcohol decomposition, adding aspartic acid, or fermenting rice bran and soybeans. However, this has the effect of promoting alcohol decomposition in the liver. It is not proved whether the diarrhea effect is proven, even if the composition is to drink separately before and after drinking is a cumbersome and wasteful factor.

        In addition, a method of preparing a liquor containing propolis, which is a natural substance that functions to relieve hangover of the above-mentioned functional beverage or composition, has conventionally been used as an antioxidant, anti-salt function, Korean Patent Office (KR) Registered Patent Publication (B1) "Producing Method of Alcohol Containing Propolis Extract", which is a method of manufacturing alcohol containing propolis extract prepared using antibacterial function, antibiotic function and cholesterol lowering function in the body (Notice date 2000.3.15, Registration No. 10-0247125), which are pulverized propolis lumps collected from beehives at low temperature, immersed in cooling water to settle and remove impurities, and the dried solid powder is added to the homogenizer by adding alcohol as a solvent. The propolis suspension extracted by aging (homogenization) is centrifuged with a centrifuge and separated into a supernatant and a solid. The separated supernatant was filtered at low temperature to remove wax and dried, and then the propolis semi-solid stock solution was added to various liquors to prepare liquor containing propolis extract. There was a problem in producing high quality brews of fermentation or ripening conditions that can be optimally combined with propolis extracts by adding with liquor.

 The present invention has been made to solve the above-mentioned problems, using the fruit juice extract Propolis (FJEP) of propolis under the most suitable biochemical and microbiologically extracted conditions using fruit juice as a solvent of propolis The present invention relates to a method of preparing propolis wine by fermenting red grapes as a raw material with the skin or fermenting, aging, and cooling the grape juice which has been peeled from the white grapes. The fruit juice extracted propolis (FJEP) The grapes can be easily shared and the ingredients of ripening tanks or storage tanks are used as poplar trees to make the propolis (flavonoid) components of the juice ripen with the raw materials under the most appropriate biological and biochemical conditions. Sufficient blank for fermentation or ripening of fruit oil And temperature, propolis components hayeoseo provide humidity for the purpose of providing high-quality, informative wine propolis on the human body by the action of flavonoids (kwereu sechin -QUERCETIN) as the most fresh, long-term way to preserve unchanged.

 The configuration of the present invention will be described in detail as follows.

         In the present invention, the fruit juice extracted propolis (FJEP) is a raw material of wine pulverized red grapes with a peel or mixed with the juice of white grape peeled together, fermented as a yeast, and after extracting the stock solution, centrifugation The process provides a method of producing wine containing propolis juice extract by refining, aging and cooling, and alcohol fermentation is made of bio ceramics with 70% FJEP (Fruit Juice Extracted Propolis) by the action of 30% yeast. It is carried out in a fermentation tank made and matured in a storage tank made of poplar wood.

         Fruit juice extracted propolis (FJEP) used in the present invention is a propolis pulverized finely at low temperature using a grinder to filter the fine sieve, extracted by using a juice extractor with various juices as a solvent The stock solution was concentrated again using a vacuum concentrator, and the concentrated stock solution was filtered using an ultrafilter at low temperature, and the obtained propolis semi-solid stock solution was fermented as a yeast, followed by vacuum fermentation in a vacuum fermenter, followed by an ultrafilter. It is to provide a method for producing a wine containing propolis juice extract filtered through.

        Fruit Juice Extracted Propolis (FJEP) used in the present invention is a method obtained by the applicant for the first time in many years of research process, and it is easier and easier to extract high-quality and high concentration of propolis stock than any conventionally known extraction method. It's a new way to do it.

        In the present invention, when fermentation with fruits, fermentation at low temperature does not destroy components beneficial to the human body, and yeast can be fermented well with fructose, and also destroys the original components by vacuum treatment using a vacuum machine. Pure ingredients can be extracted quickly without the need.

        Detailed description of the manufacturing method according to the fruit juice extracted propolis method (FJEP) of the present invention with reference to the accompanying drawings as follows.

        Fruit Juice Extracted Propolis Methode (FJEP) is a fruit juice extracted from solvents. Oranges, lemons, apples, mangoes, plums, etc. Next (raw material grinding process), the pulverized raw material is extracted with the propolis solids in a crude liquid extractor made of stainless steel (stock extract process), and then the temperature is 50-45 ℃ by yeast action in the fermenter. After fermentation for a time (fermentation process), vacuum concentration at 500rpm using a vacuum concentrator for 30 minutes (vacuum concentration process), then cooled to about -169 ℃ for 30 seconds with a nitrogen cooler and pasteurized (low temperature sterilization stabilization process) ) Is passed through the last ultrafilter to obtain clean propolis (ultrafiltration step).

      An embodiment of the present invention is described as follows.

Example 1.

1. Propolis Juice Extract (FJEP) Extraction Process

1-1. Propolis grinding process

     Propolis lumps collected from beehives are finely ground using a grinder at low temperature, and then filtered through a fine sieve to remove impurities.

1-2. Propolis Stock Mixing Process

     The propolis solids obtained in step 1-1 are mixed with pure fruit juice (apples, oranges, lemons, mangoes, plums, etc.) in a 1: 2 ratio for 1-2 hours in a stirred tank made of stainless steel.

1-3. Propolis Stock Separation Process

     The propolis stock solution obtained in step 1-2 was centrifuged at 9000 rpm for 30 minutes using a high-speed centrifuge to obtain a fruit juice extract (FJEP).

2. Wine Production Process Using Propolis Juice Extract (FJEP)

2-1. Raw material grinding process

     The grapes were ground with a shredder to crush juice and fruit.

2-2. Raw material mixing process

     The ground material is mixed and soaked in 50% (by weight) of Fruit Juice Extracted Propolis (FJEP) in a stainless steel stock extractor.

 2-3. Raw material fermentation process

     The mixed raw materials are fermented at a temperature of 40-45 ° C. for 1-2 hours by the yeast action in the fermenter.

 2-4. Vacuum concentration process

      Vacuum concentrate at 500rpm for 30 minutes using a vacuum concentrator to concentrate the fruit stock and propolis juice extract in vacuum.

 2-5. Pasteurization Process Stabilization Process

      Nitrogen cooler was cooled to about -169 ℃ for 30 seconds to stabilize the pasteurization.

 2-6. Ultrafiltration process

      Passed through an ultrafilter to give a clear and clear propolis juice extract wine

        In the above Reference Example 1 of the present invention, the propolis solid powder was mixed with 70% juice and 1: 2 ratio as a solvent, and homogenized at 3000 rpm for 30 minutes using a homogenizer to extract the propolis suspension. Flavonoids are extracted by flavonoids, which are Resin, which accounts for 45% to 55% of the polys. The flavonoids are measured by UV-Spectrophotometer (366nm) and flavonoids within the band range of 288nm to 325nm. Obtain (Quercetin).

       The high-quality fruit juice extracted propolis (FJEP) obtained by the method described above is fermented with red grapes or peeled white grapes, and fermented with grape centrifugation, vacuum purification, high temperature heat treatment, Propolis wine is produced through aging and cooling.

        According to the present invention, the poplar tree is used as a material for the aging tank, and as a result, the poplar tree contains antibiotics, and most of the bees are known to obtain propolis from the poplar tree, and from the growth point of the poplar tree, The propolis collected by bees has a high flavonoid content, especially because it contains a large amount of quercechin, which makes it an excellent value for high quality propolis.The propolis (flavonoid) component of FJEP can be used as a biological material (microbiology). This is to share with other raw materials under the most suitable biochemical conditions. In particular, alcohol of low alcohol can sufficiently extract the flavonoid component of FJEP by lowering the aging temperature and lengthening the aging period.

        In addition, the reason for using bio-ceramic for fermentation tanks or jars is that they are corrosion-resistant and porous, so they are effectively used for separation and filtering of various mixtures, and fermentation requires sufficient air and humidity. In fermentation, bio-ceramic not only provides the most suitable microbiological conditions when yeast is fermented, but also provides the freshest, freshest and unchanged long-term preservation of the flavonoids of FJEP.

        Detailed description of the manufacturing method by the high temperature vacuum fermentation method (Fermentation Vacuum Heating Method) of red wine in the wine of the present invention in detail as follows.

        Propolis wine is a fermentation liquor made by chemical reaction by yeast, crushing grapes so that red grapes are peeled together with fruit juice and fruit (S10, raw material grinding process), and in fermentation tank made of Bio-Ceramic. Temperature fermentation is performed by yeast by mixing 30% (by weight) yeast and 70% (by weight) of fruit juice extracted propolis (FJEP) at a temperature of 35 ° C-40 ° C. (S11, alcoholic fermentation process). Centrifuge the raw material fermented in the previous step at 12,000rpm for 10 minutes to separate the wine stock and solid components (shells, seeds, fruits) (S12, centrifugation process), the turbid solid components are separated The wine liquor was filtered in two stages through an ultrafilter (S13, refining process), and then stabilized by high temperature heat treatment at a high temperature of 195 ° C. for 5 minutes in a heat sterilization tank made of stainless steel (S14, high temperature heat treatment stabilization process). ), The red wine stock solution treated in the whole process is aged for 1 year at a temperature of 5 ℃ -10 ℃ in a poplar wood storage tank with 70% FJEP (S15, storage tank ripening process), and then filtered by cooling in a secondary filter. And bottling (S16, cooling filtration and bottling step).

        The reason for using 70% fruit juice extracted propolis (FJEP) as a solvent of propolis in the present invention is that it can shorten the ripening period of grapes, which is a raw material of wine, compared to the solids of propolis itself. Flavonoids are easily shared with grapes.

        In the above embodiment, the best separation and mixing is achieved when the centrifuge is operated at 12,000 rpm for 10 minutes.

        In addition, by removing the turbid components such as dead yeast, tin crystals, pigments, etc. in the wine solution from which the solid components are separated in the above-described manufacturing process, the quality of wine (red wine) is prevented by preventing physical deterioration that may occur in the bottle through high temperature heat treatment. Will be raised further.

        In another embodiment, the skin of white grapes is separated and fermented by high temperature vacuum method (FVHM,

Propolis white wine is produced by Fermentation Vacuum Heating Method.

        The skin of the white grapes is removed and then crushed evenly with a grinder (S10, raw material grinding process), and in a fermentation tank made of bio-ceramic (Bio-Ceramic), temperature of 35% to 40 ° C and 30% of yeast and 70% Fruit juice Extracted Propolis (FJEP) in (weight ratio) is mixed with alcohol fermentation for 6 to 7 hours by the action of yeast (S11, alcohol fermentation process). Centrifuge the raw material fermented in the previous step at 12,000rpm for 10 minutes to separate the wine stock and solid components (shells, seeds, fruits) (S12, centrifugation process), the turbid solid components are separated The wine liquor was filtered in two stages through an ultrafilter (S13, refining process), and then stabilized by high temperature heat treatment at a high temperature of 195 ° C. for 5 minutes in a heat sterilization tank made of stainless steel (S14, high temperature heat treatment stabilization process). ), The white wine stock treated in the previous process is aged for 1 year in the poplar wood storage tank with 70% FJEP at 5 ℃ -10 ℃ (S15, storage tank ripening process) and cooled in three stages in a cooling filter. It is filtered and bottled (S16, cold filtration and bottling process).

       The vacuum compression process avoids pigmentation from the grape skin as much as possible, and the wines fermented from alcohol fermentation should be removed quickly as the yeast residues have settled.

        An embodiment of the present invention is described as follows.

        Example 1 Propolis Red Wine Preparation

1.FJEP (Fruit Juice Extracted Propolis) Extraction Process

        1-1. Propolis grinding process

     Propolis lumps collected from beehives are finely ground using a grinder at low temperature, and then filtered through a fine sieve to remove impurities.

1-2. Propolis Stock Mixing Process

     The propolis solid obtained in step 1-1 is mixed in a 1: 1 ratio with pure fruit juice (apple, orange, lemon, mango, plum, etc.) in a stirring tank made of stainless steel for 1-2 hours.

1-3. Propolis Stock Separation Process

     The propolis stock solution obtained in step 1-2 was centrifuged for 30-60 minutes using a high-speed centrifuge to obtain a fruit juice extracted propolis (FJEP).

2. Propolis Red Wine Manufacturing Process

        2-1. Raw material grinding process

        Crush the red grapes with the skin to squeeze out the juice and fruit from the grinder.

        2-2. Alcohol Fermentation Process

        Extract of juice of 30% (by weight) yeast and 70% (by weight) propolis in a fermentation tank made of bio-ceramic raw material ground in step 2-1 at a temperature of 35 ° C. to 40 ° C. (FJEP, Fruit Juice Extracted Propolis) is mixed and yeast fermentation is performed for 6 to 7 hours by the action of yeast.

        2-3. Centrifugation process

        The raw materials fermented in the above process are centrifuged at 12,000 rpm for 10 minutes using a centrifugal separator to separate the wine stock solution and the solid components (shells, seeds and fruits).

        2-4. Refining process

       The wine liquor from which the turbid solid component is separated is filtered through an ultrafilter in two steps.

        2-5. High Temperature Heat Treatment Stabilization Process

        The fermented and refined wine in the whole process is heat-treated in a stainless steel sterilized tank at a high temperature of 195 ° C for 5 minutes to prevent and stabilize material deterioration that may occur in the bottle.

       2-6. Storage tank aging process

       The treated red wine stock is aged for one year at a temperature of 5 ° C. to 8 ° C. in a poplar wood storage tank with 70% FJEP.

       2-7. Cooling filtration and bottle mouth process

       The mature red wine is cooled and filtered by the second time in a cold filter, and the propolis red wine of alcohol degree 13-18 degree is completed.

       Example 2. Propolis White Wine Preparation

1.FJEP (Fruit Juice Extracted Propolis) Extraction Process

        Propolis juice extract (FJEP) extraction process is the same as in Example 1 described above.

2. Propolis White Wine Manufacturing Process

        2-1. Raw material grinding process

        Pour white grapes together with the skin and crush the grapes so that the juice and fruit come out of the grinder.

        2-2. Alcohol Fermentation Process

        Extract of juice of 30% (by weight) yeast and 70% (by weight) propolis in a fermentation tank made of bio-ceramic raw material ground in step 2-1 at a temperature of 35 ° C. to 40 ° C. (FJEP, Fruit Juice Extracted Propolis) is mixed and yeast fermentation is performed for 6 to 7 hours by the action of yeast.

        2-3. Centrifugation process

        The raw materials fermented in the above process are centrifuged at 12,000 rpm for 10 minutes using a centrifugal separator to separate the wine stock solution and the solid components (shells, seeds and fruits).

        2-4. Refining process

       The wine liquor from which the turbid solid component is separated is filtered through an ultrafilter in two steps.

        2-5. High Temperature Heat Treatment Stabilization Process

        The fermented and refined wine in the whole process is heat-treated in a stainless steel sterilized tank at a high temperature of 195 ° C for 5 minutes to prevent and stabilize material deterioration that may occur in the bottle.

       2-6. Storage tank aging process

       The treated red wine stock is aged for one year at a temperature of 5 ° C-10 ° C in a poplar wood storage tank with 70% FJEP.

       2-7. Cooling filtration and bottle mouth process

       Aged red wine is cooled and bottled in three stages in a cold filter to produce propolis white wine with an alcohol content of 12-15 degrees.

The propolis wine of the present invention prepared in this way contains four Di-Ocaffeoyl Quinic acid-related substances in addition to the function of preventing the heart disease which is the original health promoting function of the wine and lowering the serum cholesterol of the compound antibacterial Resveratrol. Lowers GPT levels and protects damaged livers.

In addition, acetaldehyde, a causative agent of hangover, is rapidly decomposed by flavonoids (quercechin), a component of propolis, increases the density of high-density lipoprotein (HDL) in the blood cholesterol and inhibits the action of low-density lipoprotein (LDL). It prevents hangovers and free radicals, which are harmful substances in the blood, and helps hangovers, antioxidants, and antibacterial effects. It is effective in preventing and improving health. Flavonoids, the main constituents of propolis wines, have an excellent antioxidant effect. The antioxidant activity of flavonoids has been demonstrated in microsomes and mitochondria of rat and liver cells (Cavallini et al. 1978). The antioxidant effects of flavonoids are mainly due to their ability to purify and remove impurities from lipid peroxidation groups (Takahama et al. 1984, Erben-Buss et al. 1987). The antioxidant capacity was due to the reaction of 2.2-diphenyl-1-picrylhydrazy1 (DPPH), and the stable free group was used as the hydrogen acceptor. The antioxidant activity of propolis due to flavonoid components has been confirmed through its ability to remove free groups.

Claims (2)

  In the propolis liquor containing the propolis extract extracted from the beehives and purified by extracting the propolis, raw material grinding step (S10), crushing the grapes so that the juice and fruit with the red grapes peeled (S10), bio-ceramic ( In the fermentation tank made of Bio-Ceramics, the fruit extracts of 30% (by weight) yeast and 70% (by weight) propolis (FJEP, Fruit Juice) are kept at a temperature of 35 ° C-40 ° C so that the temperature does not exceed 40 ° C. Alcohol fermentation process (S11) which performs the fermentation of alcohol for 6 to 7 hours by the action of yeast by mixing Extracted Propolis and removing the residue of yeast. Centrifugal separation process (S12) of separating the wine stock solution and the solid components by vacuum centrifugation at 12,000 rpm for 10 minutes using a centrifugal separator (S12). Purification process in two stages (S13), high temperature heat treatment stabilization process (S14) for stabilization by high temperature heat treatment for 5 minutes at a high temperature of 195 ℃ in a heat sterilization tank made of stainless steel, 70 Storage tank maturation process (S15) for 1 year in poplar wood storage tank with 5% FJEP at 5 ℃ -10 ℃, cooling filtration and bottling process by cooling by secondary filtering in cooling filter (S16) Method for producing wine containing propolis juice extract, characterized in that consisting of In the propolis liquor containing the propolis extract extracted from the beehives and the propolis extract, the raw material grinding step (S10), which crushes the grapes so that the fruit and fruit come out with the skin of the white grape (S10), bio-ceramic ( In the fermentation tank made of Bio-Ceramics, the fruit extracts of 30% (by weight) yeast and 70% (by weight) propolis (FJEP, Fruit Juice) are kept at a temperature of 35 ° C-40 ° C so that the temperature does not exceed 40 ° C Alcohol fermentation process (S11) which performs the fermentation of alcohol for 6 to 7 hours by the action of yeast by mixing Extracted Propolis and removing the residue of yeast. Centrifugation process to separate wine stock and solid components by centrifuging the raw material fermented in the previous step at 12,000rpm for 10 minutes using a centrifugal separator (S12). Refining process (S13) for filtration in step, high temperature heat treatment stabilization process (S14) for stabilization by heat treatment for 5 minutes at high temperature of 195 ° C. in a heat sterilization tank made of stainless steel, 70% of white wine stock solution Storage tank maturation process (S15) for 1 year in the poplar wood storage tank with FJEP of 5 ° C-10 ° C, cooling filtration and bottling process by cooling filtration in three stages in a cooling filter (S16) Method for producing wine containing propolis juice extract, characterized in that consisting of

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