KR20080085418A - Matured liqueur making method in oak bottle using leaching incubated wild ginseng root - Google Patents

Abstract

Liqueur containing cultured wild ginseng root, matured in oak bottle is provided to eat easily useful components of wild ginseng together with liqueur, remove alcohol smell from liqueur and alleviate toxic taste of liqueur, and serve distinct flavor of wild ginseng and oak bottle to the liqueur. A method for preparing liqueur containing cultured wild ginseng root, matured in oak bottle comprises the steps of: (a) adding the cultured wild ginseng roots into 42-48% distilled liquor(Soju) processed by a deodorization process and firstly maturing them for 1-3 months; (b) isolating the matured cultured wild ginseng roots and storing them; (c) secondly maturing the cultured wild ginseng roots-removed matured solution in an oak; (d) filtering the secondly matured wild ginseng root-matured solution, diluting the solution to 20-40% alcohol concentration and microfiltering the solution; and (e) introducing the stored cultured wild ginseng roots into the solution during bottling process, and sealing the bottle. Further, one or more selected from sugar, oligosaccharide, honey, citric acid and amino acid is mixed into the diluted secondly matured wild ginseng root-matured solution in the step (d).

Description

Featured liqueur making method in oak bottle using leaching incubated wild ginseng root}

1 is a manufacturing process chart of the present invention.

The present invention relates to a method for producing a new type of functional liqueur which contains aged ginseng cultured root leachate in oak barrels and contains the leached wild ginseng cultured root in the bottling process, and an effective pharmacological component of wild ginseng is used as a liquor. In order to fully utilize and harmonize the unique flavor and taste of wild ginseng, leaching wild ginseng cultured roots with diluted spirits, separate extracted wild ginseng roots and storing them, and extracting ethanol leachate from oak barrels. The present invention relates to a method for producing a functional liqueur, and to liquor using the same.

In general, drinking alcohol has positive aspects such as relieving stress, promoting sleep, promoting digestion, and activating metabolism, thereby improving interpersonal relationships. It may be converted into acetaldehyde, which is a substance, causing hangovers such as headaches and heartburn. Recently, functional liquors having various properties, that is, additives such as plum, green tea, and bokbunja have been developed for the purpose of alleviating the hangover, and there is a liqueur that is representative of the functional liquor. Liqueurs were made by ancient alchemists who used herbal medicines in distilled liquor, and the ancient Greek Hippocrates told them to make potions by adding herbs to wine to power the sick. It is a general name of hybrid wine made by adding flavor and color of vegetable and then adding sweetener such as sugar and honey. It is liquor with beautiful color, dark fragrance and pharmacological ingredient.

Wild ginseng is rare enough to be called "sprout" in Dongbobogam, and its main ingredient consists of saponins, polyacetylene compounds, polyphenol compounds, acidic polysaccharides, and other common ingredients, and has anticancer activity, antioxidant activity, cholesterol lowering effect, and cancer cell proliferation. Action, antiplatelet action (enhancing heart function and improving blood circulation), antioxidant activity, anti-aging, enhancement of immune function, weakened constitution, antidiabetic, stress relief, whitening activity and clinical effect, sexual function improvement, neuralgia, thyroid, insomnia It is known to have a wide range of pharmacological effects such as dermatitis treatment. Recent biotechnological techniques enable the mass growth of wild ginseng cultured roots with high content of ginsenosides, an effective bioactive substance. Using wild ginseng, ginseng root induction, line selection, bioreactor cultivation, mass cultivation, harvesting, and drying in the plant were able to obtain wild ginseng roots by mass production.

In order to apply various physiological functions and effects of wild ginseng culture roots to the liquor, the present inventors have disclosed an optimal method for producing alcoholic liquor containing wild ginseng culture root through Korean Patent No. 0686888, Korean Patent Application No. 2006 No. -81547 filed for the preparation of liqueurs containing wild ginseng cultured root extract and wild ginseng cultured root. The present invention has been obtained through the complementary research results for this application, in the method of producing a liqueur using wild ginseng culture root, the pharmacological effect of wild ginseng culture root is sufficiently obtained and the smell and taste peculiar to the wild ginseng culture root more smell In order to effectively mask and harmonize, an optimal liqueur manufacturing process containing wild ginseng culture root components that can increase the acceptability of wild ginseng culture root leachate through oak barrel aging was conducted for the development of various liquors using the same.

 Therefore, the present invention is a rejection when drinking and drinking alcohol that may appear in the process of manufacturing a liqueur product by leaching wild ginseng cultured root to alcohol so that it can be ingested with alcohol by incorporating useful pharmacological ingredients of wild ginseng known to humans for a long time In order to relieve its strong taste, the wild ginseng cultured roots are removed, the oak barrels are aged, and alcoholic beverages are removed during drinking. The purpose is to develop a.

In order to achieve the above object, the present invention comprises the steps of (a) leaching and ripening wild ginseng cultured roots in a deodorized alcoholic beverage, (b) separating and storing the extracted wild ginseng cultured roots, and (c) removing the wild ginseng cultured roots. Storing the alcoholic leachate in oak barrels for aging, (d) diluting the aged wild ginseng cultured ethanol leachate and filtering, and (e) storing the wild ginseng cultured in step (b) again in the bottling process. It relates to a method for producing oak barrel aging liqueur containing wild ginseng cultured root comprising the step of.

Preferably, (a) leaching the wild ginseng culture root in 42 ~ 48% distilled spirits undergoing deodorization and leaching and primary maturation for 1 to 3 months, (b) separating and storing the extracted wild ginseng culture root separately (c) storing the alcoholic liquor from which the wild ginseng culture root was removed in an oak barrel for secondary maturation, and (d) filtering the second matured wild ginseng cultured alcohol leach liquor after diluting to 20-40% alcohol concentration followed by fine filtration. , And (e) provides a method for producing an aged oak barrel liqueur containing wild ginseng cultured root, which comprises the step of sealing and packaging the extracted wild ginseng cultured root separated and stored in step (b).

More preferably, in order to manufacture a conventional liqueur form of the product, an additive such as sugar, oligosaccharide, honey, citric acid and amino acid is further added to the wild ginseng root alcohol leachate diluted in step (d). By using the liqueur prepared in this way, it can be applied to various types of liquor products.

Hereinafter, the liqueur manufacturing method containing the wild ginseng culture root of the present invention will be described in detail with reference to the accompanying drawings.

In order to achieve the above object, the present invention relates to the extraction of wild ginseng culture root in liquor and the development of functional liqueurs using a brewing ratio, distilled spirits in a liqueur manufacturing method, purified by activated carbon and clay, and then ginseng culture root (110). Annual root ginseng → cell nuclear fission → selection of fine culture roots → growth of culture roots → mass culture → harvesting → product produced through drying process, added to purified spirits (distilled soju), and leached. It is characterized by the manufacturing process of diluting the leaching leachate aged in the mix to mix the other additives and then re-introduced and stored wild ginseng culture root.

First, in order to obtain a wild ginseng culture root leachate, dilute to 30-60%, preferably 42-48%, using 250 m of underground underground rock water in Wonju (R1). Suitably about 45% of the extraction effect was proved by the inventors' experiment. The diluted alcohol (R2) is purified by deodorization process (R3), that is, activated carbon and white clay (kaolin) with excellent deodorizing effect, and then dried ginseng cultured root is 1 to 10% by weight based on the diluted alcohol, preferably 3-5 Wt%, suitably about 5% by weight is added (R2).

In order for the active ingredient of wild ginseng culture root to be sufficiently leached for several months, preferably about 1 to 3 months at a temperature of 15 ~ 60 ℃ leaching (R3) after separating the wild ginseng culture root (R4) and stored separately. In the above, if the leaching period is less than 1 month weakly so that the active ingredient of wild ginseng culture root does not appear significantly, more than 3 months may result in off-flavor or bitter taste due to over leaching.

The leachate from which the wild ginseng cultured root is separated is stored in an oak barrel (R5) for 1 to 15 years at a temperature of 15 to 60 ° C. for reconstitution of the main body and undergoes re-aging (R6). Among the polyphenols contained in oak tree tissue, tannin and vanillin have a decisive effect on the taste and aroma of wild ginseng root liqueur. In particular, the tannin component contributes to feeling the overall weight (body) that can be felt in the mouth when drinking wild ginseng cultured liqueur. On the other hand, vanillin component is finely oxidized with oxygen during the aging process and harmonizes with the unique fragrance ingredient of wild ginseng culture root and appears as a silky fragrance.

Oak tree is a porous tissue, and the acid ginseng root leaching liquid in the barrel and the outside air are slowly circulated to release carbon dioxide dissolved in the leaching liquor. do. Oak barrels may be of various kinds (oak, acacia, chestnut, etc.), preferably oak barrels of a color of light or medium toast are used.

The acid ginseng root leaching stock solution, which has undergone a long leaching and ripening period, is diluted to 10-40%, preferably 20-40%, using a purified dilution water to prepare a stock solution (R7) of 25%. In the process of preparing the stock solution (R7), the extraction stock solution is filled into the blending tank, and additives necessary for preparing the liqueur, for example, sugar, oligosaccharide, honey, citric acid, amino acid, etc., are added in a predetermined amount, preferably based on the final diluted liqueur. 5 weight% is added to mix (R8).

The liqueur mixture containing 100% of the ginseng cultured root extract extracts evenly blended in the blending tank as described above was removed by fine filtration (R9) to remove the fine particles and then sent to the product storage tank and transferred to the product line through the pipe in the stored state. In the process of bottling the wild ginseng cultured muscle separated and stored in the previous step (R4), the product is re-introduced (R10) and packaged such as bottling and capping (R11). It is commercialized through the process (R12).

Hereinafter, the content of the present invention will be described in more detail by the following experimental examples and examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

Experimental Example: Extraction of Active Ingredients According to Leaching Period

  After distilling alcohol from 45% of basement with 250m underground rock, refined alcohol with activated carbon and clay, and added 5% by weight dry ginseng cultured roots based on diluted alcohol. In order to know the proper period for the components to be sufficiently leached, leaching at room temperature for 15 days, 1 month, 2 months, 3 months, 4 months or 5 months, and then separated through a pore size 0.45㎛ filtration membrane Alcohol leachate was prepared. The results of Table 1 were obtained by analyzing the contents of irradiation saponins and ginsenosides according to the leaching period.

Investigation was carried out by deconcentrating the sample under reduced pressure, heating it with ethyl ether, and degreasing the sample by the Korean Food Code. It was analyzed by HPLC (HPLC) method (Goseong Kwon, et al., 2003, 35 (3), 536-539) and expressed in mg (liter) detected per liter of leaching stock solution.

Leaching period Crude saponins (mg / L) Total ginsenosides (mg / L) 15th 331 99 30 days 478 168 60 days 520 188 90 days 587 198 120 days 589 192 150 days 608 191

As shown in Table 1, when the leaching period was less than 1 month, the irradiated with low values of irradiated saponinin and total ginsenosides, it can be seen that a sharp increase does not occur after 2 to 3 months. Since then, there is a possibility that odor or bitter taste may occur due to over leaching. Therefore, the leaching period is preferably about 1 month to 3 months.

<Example>

       After distilled alcohol with distilled alcohol at 45% alcohol concentration was refined with activated carbon and white clay, the dried wild ginseng cultured root was purchased at 5% by weight based on the diluted alcohol. After leaching at room temperature for 1 month so that the medicinal components of wild ginseng culture root can be sufficiently leached, the wild ginseng culture root is separated and stored separately. After filling in American oak barrels (Examples 2 to 8) were re-maturated for 12 months at room temperature.

Thus, a 25% stock solution was prepared using distilled purified water from wild ginseng root leachate after a long leaching and aging period, and 1 wt% of sugar, which is an additive required for liqueur production, to some of the leach liquors aged in oak barrels (Example 3) , 1 weight% oligosaccharide (Example 4), 1 weight% honey (Example 5), 1 weight% sugar + 0.2 weight% citric acid (Example 6), or 1 weight% sugar + 0.2 weight% citric acid + complex amino acid 0.1 3% by weight of the total weight of the liqueur mixture containing the wild ginseng root leaching stock evenly mixed in the mixing tank by removing the fine particles after the fine filtration process to remove the fine particles by adding the weight% (Example 7) Examples were prepared by refeeding% and bottling.

Sensory test of 50 adult men and women with 25% dilute soju (comparative example) in which wild ginseng cultured oak barrel aging liqueur prepared in this example was not added, and the results are shown in Table 2 below. It was. The sensory test was conducted on four items of taste, flavor, color and overall acceptability, and the average was calculated after the test subject recorded the score according to the following evaluation criteria based on the five-point scale.

5: Very good (no rejection at all), 4: Good (no rejection), 3: Normal 2: Bad or not good (some rejections), 1: Very bad (some rejections).

flavor zest Color Overall preference Comparative example 2.9 2.9 3.5 3.1 Example 1 (General fermentation barrel ripening) 3.6 3.4 3.9 3.7 Example 2 (oak aging) 3.9 3.8 4.0 3.9 Example 3 (Oat Bucket / Sugar) 4.1 3.8 4.0 4.0 Example 4 (Oil Bucket / Oligo Sugar) 4.0 3.7 4.0 3.8 Example 5 (Oil Bucket / Honey) 4.3 3.8 3.9 4.2 Example 6 (Oat Bucket / Sugar + Citric Acid) 4.3 4.0 4.1 4.1 Example 7 oak / sugar + citric acid + amino acid 4.2 4.0 4.1 4.1

As can be seen from the results of Table 2, oak aged liqueur containing the ginseng cultured root of the present invention did not have a large sensory difference according to the type of additives, but showed superior scores in taste, flavor, color and overall preference compared to the comparative example, Compared with the fermentation barrel aging, but not the oak barrel aging, it showed a high sensory score, indicating a significant sensory difference according to the oak barrel ripening. In particular, there were many descriptive analysis results that the characteristic taste of wild ginseng root was more harmonized by oak barrel aging and effectively removed the main odor and unpleasant taste.

As described and demonstrated in detail above, the method for producing oak-aged liqueur containing wild ginseng cultured root according to the present invention and the liquor using the same are a new type of functional liqueur that can satisfy the needs of consumers pursuing health-oriented functional food and beverage. As a liquor product, it corresponds to the new functional liquor which added value added to the conventional liquor. In order to optimally apply the pharmacological effects of wild ginseng roots to liqueur form, the wild ginseng root leaching solution was blended with oak barrel aging process to smoothly blend the flavors of wild ginseng roots and re-injected the wild ginseng root which was separated and stored. It can provide the reliability and recycling opportunity through visual effects from the sounder, and consequently the alcohol and the beneficial pharmacological components of wild ginseng cultured roots absorbed from wild ginseng root leachate, together with the alcohol, will make the liver and stomach less burdened and drinkable. Due to the unique flavor of wild ginseng cultured roots, it can not only overcome the main mood and hangover, but also differentiate it into a new type of functional liqueur product that can feel softness due to the unique aroma of wild ginseng cultured.

Claims (3)

(a) fermenting wild ginseng cultured roots into 42 ~ 48% distilled soju after deodorization and leaching and primary ripening for 1-3 months, (b) separating and storing the extracted wild ginseng cultured root, (c) storing the alcoholic liquor from which the wild ginseng culture root has been removed in an oak barrel for secondary ripening; (d) filtering the second aged wild ginseng root alcohol leachate, diluting to 20-40% alcohol concentration, and then fine filtration, and (e) a method for producing an aged oak barrel liqueur containing wild ginseng cultured root comprising the step of sealing and packing the extracted wild ginseng cultured root separated and stored in step (b) in the bottling process. The method of claim 1, Method for producing an aged oak barrel liqueur containing wild ginseng cultured, characterized in that further blending at least one selected from the group consisting of sugar, oligosaccharides, honey, citric acid and amino acids in the wild ginseng root alcohol leachate diluted in step (d) . Liquor using oak barrel aging liqueur containing wild ginseng cultured root, characterized in that produced according to the method of claim 1 or 2.

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