KR20090100798A - Processes for preparing araliaceous shrub liquors and araliaceous shrub liquors prepared thereby - Google Patents

Abstract

PURPOSE: A method for manufacturing Acanthopanax sessiliflous liquor is provided to economically produce the liquor of improve quality in a short time. CONSTITUTION: A method for manufacturing Acanthopanax sessiliflous liquor comprises: a step of adding 40-50 volume% of alcohol to mixture of herbal medicines and 20-30 weight parts of oligosaccharide; a step of filtering at 20~25 °C for five to seven days to obtain a first extract; a step of adding purified water and filtering at 20~25 °C for five to seven days to obtain re-extract; a step of mixing the first extract and re-extract in the volume ratio of 1 : 1.1~1.3 to obtain final extract; a step of maturing the final extract at 20~25 °C for one to two months; a step of adding 0.5~0.7 g of citric acid; and a step of filtering to obtain the Acanthopanax sessiliflous liquor having 20 volume% of alcohol concentration.

Description

Process for preparing araliaceous wine liquors and arganaceous shrub liquors prepared thereby

The present invention relates to a method for producing a galgal wine and a galgal wine produced by the same, more specifically, by leaching, mixing and medicinal herbs and oligosaccharides containing a galgalpi and tofu in two stages under certain conditions, The present invention relates to a method for producing an organo wine and a process for producing an organo wine, which can be economically produced in a shorter period of time. .

Acanthopanax ssp. Is a deciduous broad-leaved shrub belonging to the same arthropod family, such as ginseng. It grows only in high altitudes above 40 ° or above 600 ~ 1,000 m above sea level. Depending on the shape of the thorns, there are thorns, thorns, and irises. These shrubs are not toxic to the entire tree and their pharmacological effects are widespread, attracting worldwide attention as new medicinal plants.

Ogalpi has long been recognized as one of the health-promoting medicinal plants, and various studies have been conducted on its components and efficacy. As a result, the components of these plants act on the individual's innate and specific immune system in vivo, resulting in antimicrobial activity of the host. And antitumor activity. In addition, glycosides (Acanthoside B, D) and water-soluble polysaccharides that enhance immunity are not only contained in a large amount, but also in the root of the organol glycosides (Sylrgin), coumarin glycosides and the like. The organolpi glycosides have been found to have an excellent effect on bone marrow hematopoiesis by promoting the synthesis of RNA, and water-soluble polysaccharides have an effect of increasing white blood cells by increasing the number of phagocytic cells.

Ogalpi is collected from summer to autumn and dried roots and bark are called 'ogapi' (五加皮). Ogapi containing various components beneficial to the human body as described above has been used as a kind of medicine to control the stroke or weak constitution in folk medicine or herbal medicine since ancient times.

In addition to being used as a medicine, ogapi is also used as an ingredient in alcohol. This is called an organ blood or organ blood. Traditionally, Ogapi liquor is manufactured in the following way. Root bark or bark of Ogalpi (that is, "Ogapi") is washed well with water and dried, then cut into 2 ~ 3 ㎝ size and put in soju and sugar. If the container is left in a cool place for about one to three months, the active ingredients of Ogapi are extracted and dissolved in alcohol. Ogapi thus prepared has been used as a correction tonic from ancient times, it is known to have excellent effects such as urine ability (小便 餘 瀝), submandibular (囊 濕), low back pain, tingling with hand, half body impotence.

Recently, a number of technologies for producing functional drinks and liquors using Ogalpi have been developed. For example, Korean Patent Laid-Open Publication No. 2004-87854 (published Oct. 15, 2004) discloses a fermented fruit wine and a method for producing the same, which are mainly composed of fruits of deciduous broad-leaved shrubs of the arboraceae, in particular of the oak or thorny oak tree. have. This publication relates to fermented fruit wine (wine) similar in appearance to wine and is characterized by the use of stamens.

Korean Laid-Open Patent Publication No. 2005-29197 (published on March 24, 2005) includes fermenting koji with grains such as rice and barley to make Takju and Yakju, and then distilled with liquor distilled with a traditional distillation Ogapi wine prepared by mixing the fruit is disclosed. However, this patent discloses a traditional distilled soju obtained by fermenting cereals, unlike diluting soju, as in the case of Korean Patent Publication No. 2004-87854.

In addition, Korean Laid-Open Patent Publication No. 2002-24775 (published on April 1, 2002) discloses a mixture of herbal medicine mainly composed of Ogapi in an aqueous solution of 50-55% of saccharides such as glucose and sugar and 2-3% of citric acid. There is disclosed a method for producing a liqueur liquor based on a staphylococcus, characterized in that liquor and purified water are mixed with the filtrate leached daily to prepare a liquor of 20-25% alcohol content. This patent is obtained by leaching herbal medicines consisting of ginseng, Chinese quince, Angelica, coriander, goji berry, small fennel, mountain lion, sewage, bokbunja, and schisandra chinensis in pH 2.0 aqueous solution containing glucose, sugar and citric acid, and then The leach liquor is mixed with alcohol and purified water to prepare a liquor of 20-25% alcohol content. However, although this patent discloses lowering the pH by adding citric acid, it is not possible to completely avoid the contamination of wild yeast, because the herbal medicine is leached in an aqueous solution containing glucose or sugar but not alcohol for a long time. Deodorization and biofilm odor occur and the quality of the final product is inevitably deteriorated, and leaching takes a relatively long period of at least 20 days or more. In addition, after the leaching of the herbal medicine is completed, alcohol (alcohol) is added, so it is difficult to obtain a sake of good taste and aroma, in which the taste and aroma from the herbal medicine are well combined with alcohol, and in order to drink it for about 1 to 3 months. Since it requires an additional aging period, there is a problem that the total time required for production will be long.

The present inventors have conducted research to solve the problems of the prior art as described above and to develop a method that can produce a better quality organopipi faster. As a result, alcohol-leached mixed herbal medicines and oligosaccharides containing the organolpi and tofu in two stages under certain conditions were aged, aged, aged and filtered, resulting in a shorter time for improved quality organolpiju with a smooth, good taste and strong odor. It confirmed that it can manufacture economically within, and came to complete this invention.

Accordingly, it is an object of the present invention to provide a method for producing economically faster organolpi wine with high functionality and high functionality by containing a large amount of physiologically active ingredients.

Another object of the present invention is to provide an organopiju prepared by the above method.

The first aspect of the present invention

1) 40 to 50 parts by weight of mixed herbs and oligosaccharides containing 3 to 5 parts by weight, 5 to 8 parts by weight of worms, 0.5 to 2 parts by weight of quince and 2 to 5 parts by weight of Angelica Volume 1 alcohol by the addition of 10 to 12 L per kg of galgalpi, leaching at 20 to 25 ℃ for 5 to 7 days and then filtered to obtain a primary leach solution;

2) adding 1 to 1.5 vol. Of purified water to the primary leachate and releaching at 20-25 ° C. for 5-7 days to obtain a releach solution;

3) mixing the primary leachate and the releach liquor at a volume ratio of 1: 1.1 to 1.3 to obtain a final leachate having an alcohol concentration of 20% by volume;

4) the final leaching liquor is aged at 20-25 ° C. for 1-2 months;

5) Citric acid is added to the aging solution in an amount of 0.5 to 0.7 g per 1 L of the aging solution, and the mixture is filtered to prepare an alcoholic liquor having 20% by volume of alcohol:

It relates to a manufacturing method of the organgalpi comprising the step.

The second aspect of the present invention relates to an organulpiju prepared by the above production method.

According to the present invention, it is possible to economically produce an organopiju of improved quality, which is excellent in flavor and preference and contains a large amount of physiologically active ingredients, with higher functionality.

Hereinafter, the present invention will be described in detail.

The manufacturing method of augalpiju according to the present invention comprises the following steps:

1) 40 to 50 parts by weight of mixed herbs and oligosaccharides containing 3 to 5 parts by weight, 5 to 8 parts by weight of worms, 0.5 to 2 parts by weight of quince and 2 to 5 parts by weight of Angelica Adding 1% by volume of alcohol at 10-12 L per 1 kg of galgalpi, leaching at 20-25 ° C. for 5-7 days, and then filtering to obtain a primary leaching solution;

2) adding 1 to 1.5 vol. Of purified water to the primary leachate and releaching for 5 to 7 days at 20 to 25 ° C. to obtain a releach solution by filtration;

3) mixing the primary leachate and the re-leachate in a volume ratio of 1: 1.1 to 1.3 to obtain a final leachate having an alcohol concentration of 20% by volume;

4) aging the final leaching solution at 20 ~ 25 ℃ for 1 to 2 months; And

5) adding citric acid to the aging solution in an amount of 0.5 to 0.7 g per 1 L of the aging solution, and preparing and filtering an alcoholic liquor having an alcohol concentration of 20% by volume.

Step 1)

Clean and remove any remaining debris from organulpi, sine, larvae, quince and Angelica. As a raw material alcohol, 40-50% by volume of refined alcohol is used. For example, 95% by volume of water and activated carbon are filtered and filtered to produce 40-50% by volume, particularly 45% by volume of purified alcohol. have. 3 ~ 5 parts by weight, 5 ~ 8 parts by weight, quince 0.5 ~ 2 parts by weight and 2 ~ 5 parts by weight and Angelica 2 ~ 5 parts by weight and 20 to 30 parts by weight of oligosaccharides raw galgari 1 Add in a volume of 10-12 liters per kilogram. At this time, 40 kg of organopi, 1.6 kg of sine, 2.5 kg of worms, 400 g of quince, 1.5 kg of Angelica, and 11 kg of oligosaccharide are added to 420 L of 45% by volume purified alcohol.

Ogalpi which can be used in the present invention includes thorn ogalpi, Jirisan Ogalpi, Seoul Ogalpi, island Ogalpi, Oga tree and the like, and preferably uses Ogolpi. Acanthopanax koreanum is a Korean species that grows in Jeju. Branches are largely split and fragrant, with broad thorns at the bottom. Leaves are alternate, palm-shaped double leaves. 3 ~ 5 small leaves, upside down or upside down basso, with sharp sawtooth at the edge and dense hairs at the base of the vein. The leaf surface is glossy and the back is light green. Flowers bloom in July-August, green, and hang on inflorescences. A peduncle is 2 ~ 5㎝ long and a small peduncle is long. The petals are five, and the calyx is dimly divided into five. Fruits are flat with nucleus, ripened in October, with pistils remaining. In civilian use, it is used for back pain, neuralgia and stroke. In the present invention, the organ peel, root bark, fruit (fruit) and the like can be used without limitation.

Eucommia ulmoides OLIVER, a herb used in the present invention with the galgalpi , is a perennial deciduous tree, and the bark contains several kinds of lignans (lignan). The main ingredient is pinoresinol diglucoside of lignan type, contains iridoid type of ulmoside, and the presence of loganin and alkaloid in leaves is estimated. Other common ingredients include organic acids, resins, and vitamin C. It is mainly used as a herbal medicine for high blood pressure as it is a herbal medicine for strengthening liver and kidney and strengthening musculature. In the present invention, it is possible to show a variety of biologically active functions of a combination of organgalpi, sine, larvae, quince and Angelica, and may also show synergism between them.

The oligosaccharide used in the present invention is a water-soluble crystalline substance having sweetness as several monosaccharides are dehydrated and condensed by glycoside bonds. In order to improve the health shortcomings of the existing sweeteners such as sugar and maltose, it is a substance consisting of 2 to 5 sugars recently produced by enzymatic methods. Oligosaccharides usable in the present invention include lactose, fructooligosaccharides, galactoligosaccharides, soy oligosaccharides, branched oligosaccharides, xylo oligosaccharides, lactosucrose, palatinose oligosaccharides, chito oligosaccharides, and geno oligosaccharides. In the present invention, by using oligosaccharide instead of glucose or sugar, it is difficult to metabolize in the body, which is low calorie, ② prevents tooth decay, ③ is used as a growth factor of intestinal useful bacteria, and ④ functions similar to dietary fiber Can be represented. Furthermore, it may exhibit effects such as improved lipid metabolism and antimicrobial activity, as well as properties such as lower sweetness, non-fermentability, moisture retention, refractory hygroscopicity, permeability, cooling, discoloration prevention, replenishing taste, lowering water activity than sugar. In addition, the dietary fiber having a similar function is significantly different in physical properties and is not a polymeric material, so even when added to food, the physical properties and texture does not change significantly.

In the present invention, the mixed solution of the herbal medicine, oligosaccharide and purified alcohol is leached at 20 to 25 ° C, particularly at 22 ° C for 5 to 7 days, particularly for 7 days. This is because, when leaching at the composition, temperature and period, it was confirmed that augal wines with the most rich and rich flavor and high palatability were obtained. The leached organolpi and other materials are then removed and filtered to obtain a primary leachate. In this way, for example, 408 L of the primary leaching liquid having an alcohol concentration of about 38% by volume is obtained.

Step 2)

To the primary leachate (eg 408 L), 1 to 1.5 volumes of water, especially 1.2 to 1.3 times (for example, 500 L) of purified water, were added to regenerate the material at 20-25 ° C, especially 22 ° C for 5-7 days, especially 7 days. After leaching it is filtered to obtain a releach solution. This is because, when leaching at the composition, temperature and period, it was confirmed that augal wines with the most rich and rich flavor and high palatability were obtained. In this way, for example, 498 L of a releach liquid having an alcohol concentration of about 5% by volume is obtained.

Step 3)

The first leachate and the releach leachate are mixed at a volume ratio of 1: 1.1 to 1.3, especially 1: 1.2 to 1.3, to obtain a final leachate (eg, 906 L) having an alcohol concentration of 20% by volume. This is because it is possible to obtain an organopi liquor that satisfies all aspects such as quality, economy, and process efficiency when mixed in the volume ratio. As described above, in the present invention, by leaching the herbal medicine containing the organgalpi in two stages, by using a mixture of the primary leaching liquid and the releaching liquid, the organolpiju having an optimal alcohol concentration (20% by volume) and showing better flavor and preference It is possible to produce more economically in a shorter period (within about 14 days).

Step 4)

The final leaching liquor is aged at 20-25 ° C., in particular at 22 ° C. for at least 1 month, for example 1 to 2 months. By going through such a aging step, the organopiju according to the present invention exhibits a richer, deeper taste and aroma.

Step 5)

Citric acid is added to the aging liquor in an amount of 0.5 to 0.7 g (for example, 500 g citric acid per ℓ of aging liquor), followed by preparation and filtration to prepare an alcoholic liquor having an alcohol concentration of 20% by volume. In this step, citric acid is added to the concentration in the above range to add acidity and taste better. By passing through the aging, defrosting, and filtration steps, pure agallium wine can be obtained with a richer flavor and excellent palatability. The organopiju prepared is packaged (bottled and packed) in the prescribed container.

Figure 1 schematically shows a process of an example of a manufacturing method of a galgal wine according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. The scope of the present invention is not limited in any way.

Example: Preparation of Island Gallipi

200 L of 95 vol.% Alcohol was added to 220 L of water and 200 g of activated charcoal, and filtered to obtain 42 L of 45 vol.% Purified alcohol. Residual debris from sesame gallium, sine, larvae, quince and donkey were washed away and drained. 40 kg of organopi prepared as described above, 1.6 kg of sine, 2.5 kg of worms, 400 g of quince, 1.5 kg of Angelica, and 11 kg of oligosaccharide were added to 420 L of 45% by volume purified alcohol and sealed leaching at 22 ° C. for 7 days. The leached ogalpi and other materials were removed and filtered to obtain a primary leachate. In this way, 408 L of the primary leach liquid having an alcohol concentration of 38% by volume was obtained.

500 L of purified water was added to 408 L of the first leachate, and the resultant was re-leached at 22 ° C. for 7 days and filtered to obtain 498 L of a releach solution having an alcohol concentration of 5% by volume. The primary leachate and the re-leachate were mixed to obtain 906 L of the final leachate with an alcohol concentration of 20% by volume. The final leaching solution was aged at 22 ° C. for 1 month, and 500 g of citric acid was added thereto, followed by preparation and filtration to prepare an alcoholic liquor having an alcohol concentration of 20% by volume. The prepared organopiju was packaged (bottled and packed) in a defined container.

Comparative Example 1:

1,100 ml of glucose, 32 g of citric acid, 1,600 ml of mixed water of 1000 ml of tap water 120 g, quince 20 g, Angelica 15 g, cod 15 g, wolfberry, small fennel, mountain lion, sewage, bokbunja, schisandra chinensis 2 g each 186 g Was leached at 10 to 30 ° C. for 20 days to be used as a liqueur raw material. Alcohol and 20 ml of alcohol concentration were added to 100 ml of the leaching filtrate, and diluted 20 times with 20 ml of alcohol concentration and 2000 ml, followed by filtration and aging for 1 month.

Comparative Example 2:

To 100 ml of alcohol diluted to 40% alcohol with purified water, the same herbal medicine and glucose as in Comparative Example 1 were added, leached at 10 to 30 ° C for 1 month, and the filtered and purified liquid was added to alcohol and 20% by volume of purified water. Diluted 20 times with ml and aged for 1 month.

Experimental Example 1: Quality Evaluation of Ogalpi Wine

Wild yeast activity, algae, off-flavor, and leaching period of the wild galls prepared in Examples and Comparative Examples were measured and compared, and the results are shown in Table 1.

Example Comparative Example 1 Comparative Example 2 Wild yeast activity × △ × Already odor × △ × Leaching period Primary leaching: 7 days Secondary leaching: 7 days Total 14 days 20 days 1 month

As shown in Table 1, the agalpiju prepared according to the present invention can be seen that there is no wild yeast activity and the resulting already off-flavor and leaching period is much shorter.

Experimental Example 2: organoleptic sensory test

In order to examine the palatability of the agalfiju prepared in the above Examples and Comparative Examples, a panel test was performed on the items of taste, aroma and overall palatability. The panel test was performed on 20 items (10 males and 10 females) who had been in the food-related field for more than 2 years. , Excellent 4 points, normal 3 points, bad 2 points, very bad 1 point). The results are shown in Table 2.

Item Example Comparative Example 1 Comparative Example 2 flavor 4.8 3.6 2.5 incense 5.0 3.8 2.0 Comprehensive Preference 4.9 3.7 2.25

As shown in Table 2, the agalfiju prepared according to the present invention was found to have received an excellent evaluation both in terms of taste and aroma compared to the agalfiju prepared according to the comparative example. In particular, as a result of the questionnaire survey, the agallium wine of the present invention was found not to be too sweet, but to be tasty and refreshing. Furthermore, the organopiju of the present invention contains a large amount of various physiologically active ingredients, and it is expected to contribute to the improvement of national health, since it also shows the effects of prevention of tooth decay in low calories, growth of useful intestinal bacteria, improvement of lipid metabolism and antibacterial action.

1 is a process diagram schematically showing an example of a manufacturing method of a galgalpi according to the present invention.

Claims (1)

1) 40 to 50 parts by weight of mixed herbs and oligosaccharides containing 3 to 5 parts by weight, 5 to 8 parts by weight of worms, 0.5 to 2 parts by weight of quince and 2 to 5 parts by weight of Angelica Volume 1 alcohol by the addition of 10 to 12 L per kg of galgalpi, leaching at 20 to 25 ℃ for 5 to 7 days and then filtered to obtain a primary leach solution; 2) adding 1 to 1.5 vol. Of purified water to the primary leachate and releaching at 20-25 ° C. for 5-7 days to obtain a releach solution; 3) mixing the primary leachate and the releach liquor at a volume ratio of 1: 1.1 to 1.3 to obtain a final leachate having an alcohol concentration of 20% by volume; 4) the final leaching liquor is aged at 20-25 ° C. for 1-2 months; 5) Citric acid is added to the aging solution in an amount of 0.5 to 0.7 g per 1 L of the aging solution, and the mixture is filtered to prepare an alcoholic liquor having 20% by volume of alcohol: A method for preparing a galgol wine, comprising the step.

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