KR20090131036A - Method for manufacturing liquor using opuntia ficus-indica and liquor thereof - Google Patents

Abstract

PURPOSE: A method for producing spirituous liquor using opuntia ficus-indica is provided to easily produce spirituous liquor without additional ingredient. CONSTITUTION: A method for producing 30-32 degree of spirituous liquor using opuntia ficus-indica comprises: a step of washing and pulverizing opuntia ficus-indica; a step of adding water, ethanol, acetone, methanol, propanol, butanol, spirit alcohol or their mixture solvent; a step of adding microorganism and enzyme and culturing at 28~33°C for seven to ten days to produce fermentation liquid; and a step of decompressing the fermentation liquid to 10% of alcohol to produce the liquor. The microorganism is bacteria, fungi or their mixture. The microorganism and fungi is lactobacillus, bacillus subtilis, actinomyces, fungus, and yeast.

Description

Method for manufacturing distilled liquor using palm cactus and distilled liquor prepared by the method {Method For Manufacturing Liquor Using Opuntia ficus-indica And Liquor Thereof}

The present invention relates to a method for producing a distilled spirit containing a large amount of health and nutritional ingredients using the palm cactus.

The palm cactus (Opuntia ficus-indica) can use both fruit or stem, and is a perennial herb derived from the tropical region, and is grown and cultivated around Jeju Island in Korea. Palm cactus contains 5% phenolic and flavonoids, much higher than ginger (1.67%) and root roots (2.21%), and 30% dietary fiber (1.19-10.35%). Compared to vegetables (0.99 ~ 7.42%) and fruits (0.19 ~ 2.19%), it contains much more, and also contains a large amount of vitamin C. This palm cactus is rich in calcium, which is very good for children's growth and osteoporosis in women. It is rich in vitamin C, which is good for cold prevention and skin care. It contains a lot of beta-carotene, various phenolic ingredients, and flavonoids. There is prevention and anti-cancer activity, and dietary fiber can relieve constipation, and can replace insulin treatment for diabetic patients. In particular, Chinese herbal medicine books, such as Chinese herbal medicine dictionary, herbal medicine, home medicine, etc., said that it is good to drink the juice on adult diseases such as bronchial asthma, thyroid, gastroenteritis, diabetes, hypertension, and apply cactus stem to burns. In addition, palm cactus fruit is known to have an antimicrobial and antiviral effect, and in recent studies of the present inventors have also confirmed the immune enhancing effect and anti-diabetic effect.

In particular, monounsaturated fatty acids contained in palm cactus lower cholesterol levels in the blood, and polyunsaturated omega-3 fatty acids reduce the risk of heart disease by reducing the entanglement of triglycerides and blood in the blood. In particular, ingesting 250 g of the fatty acid per week is known to exert a significant effect.

However, the palm cactus fruit has a very strong and thick skin, and the nutrients and active ingredients contained in the fruit are strongly covered by the mucus, so that the effective intake of the active ingredient is difficult, and also the viscosity and the smell are reversed. It is difficult to eat as it is. In addition, the mucus not only prevents drying, but also absorbs moisture and causes decay after drying, and has been pointed out as a substance causing problems in the manufacturing process or distribution of palm cactus. In order to overcome this problem, various processing methods of palm cactus fruit have been researched and developed, but simple extracts have a high viscosity, so that when mixed with other substances, uniform mixing is difficult and the recovery rate is low.

Overcoming the above problems, while maintaining the active ingredient of the palm cactus, efforts to develop high-quality processed food continues, but the situation is still insufficient in the development of liquor using the palm cactus.

The present invention is to solve the above problems, it is an object of the present invention to produce a healthy spirits.

In addition, an object of the present invention is to provide a distilled liquor to overcome the difficulties in processing due to the mucus of the palm cactus and to easily consume the active ingredient.

Distilled liquor manufacturing method according to the present invention for achieving the above object is to prepare a distilled spirit of 30 to 32 degrees including making a palm cactus powder, extracting with a solvent, making a fermentation broth, distillation under reduced pressure It features.

In addition, the distilled liquor manufacturing method according to the present invention comprises the steps of making a palm cactus powder, mixing with water to make a mixed solution, adding wheat to make a fluid solution, adding sugar to make a fermentation broth, distillation under reduced pressure To prepare a distilled spirit of 30 to 32 degrees.

In addition, the distilled liquor manufacturing method according to the present invention is characterized in that the distilled liquor of the 30 to 32 degrees further comprising the step of distillation under reduced pressure to produce a distilled spirit of 60 degrees.

In addition, the distilled liquor manufacturing method according to the present invention is characterized in that for producing a 45-degree liqueur liquor further comprising the step of mixing with the alcoholic fermentation of 10% alcohol in the 60-degree distilled liquor.

Preferably, the microorganism is characterized by using bacteria, fungi or a mixture thereof.

Preferably, the bacteria, fungi are characterized in that the lactic acid bacteria, Bacillus subtilis, actinomycetes, fungi, yeast.

In addition, the distilled liquor according to the present invention is characterized in that it is produced by the above method.

Preferably, the distilled liquor is a distilled liquor of 30 to 32 degrees, a distilled liquor of 60 degrees, or a liquor liquor of 45 degrees.

As described above, according to the distilled liquor production method according to the present invention as described above, it is possible to produce a distilled liquor containing a large amount of health and nutritional ingredients.

In addition, the present invention also provides a method for easily preparing a distilled liquor without adding a separate component for removing the processing problems due to the mucus of the palm cactus to produce a distilled liquor comprising a large amount of active ingredients. Can be.

The present invention relates to a method for preparing a distilled liquor containing a fermentation broth of palm cactus, and proposes a method for preparing a distilled liquor by two methods. There are two ways to make fermentation broth using microorganisms and enzymes (method 1) and two ways to make fermentation broth using sugar (method 2). In addition, if the above method can be used to produce a primary distilled spirit of 30 to 32 degrees, the secondary distilled spirit of 60 degrees can be produced by distillation under reduced pressure. When the secondary distilled liquor and the 10% alcoholic fermentation stock solution are mixed, a liqueur of 45 degrees can be produced.

Hereinafter, the present invention will be described in detail.

<Method 1 to Prepare Primary Distilled Spirits>

The selected palm cactus is washed with water and crushed to form palm cactus powder. Thereafter, the active ingredient of the palm cactus is extracted using a solvent selected from water, ethanol, acetone, methanol, propanol, butanol, alcohol alcohol or a mixed solvent thereof. Microorganisms and enzymes are added to the extract and fermented by incubating at 28-33 ° C. for 7-10 days to make fermentation broth. When distillation under reduced pressure with the fermentation broth (10% alcohol) to prepare a primary distilled liquor having an alcohol content of about 30 to 32 degrees. A schematic manufacturing method is described in FIG. 1.

Here, the distillation under reduced pressure is carried out by operating a vacuum tank connected to the still, making a vacuum at -70mb, and the still, which is heated about 60 degrees with steam to cool the vaporized alcohol with water to liquefy. It is then forcibly transferred to the vacuum tank.

As the microorganisms that can be used, bacteria or fungi, or mixtures thereof can be used, and more specifically, lactic acid bacteria, Bacillus subtilis, actinomycetes, fungi, yeasts, or mixtures thereof can be used. In order to obtain a high quality distilled liquor, it is preferable to use several mixtures rather than using only one of the above microorganisms.

<Method 2 for Preparing Primary Distilled Spirits>

The selected palm cactus is washed with water and crushed to form palm cactus powder. Thereafter, water is mixed at a ratio of 1: 2 to 5% by weight to form a mixed liquid. When wheat is added to the mixed solution, a fluid fluid in a gel state is made, and sugar is added to make 14-14 brix. When this solution is incubated at 28 to 33 ° C for 7 to 10 days, the solution is fermented to produce a fermentation broth. When distillation under reduced pressure with the fermentation broth (10% alcohol) to prepare a primary distilled liquor having an alcohol content of about 30 to 32 degrees. A schematic manufacturing method is described in FIG. 2.

<Method for producing secondary distilled liquor and liqueur liquor>

When the primary distilled liquor prepared in the same manner as the above distillation under reduced pressure can be prepared a second distilled liquor, the alcohol content of the second distilled liquor is about 60 degrees, when mixing the 10% fermentation stock solution to the secondary distilled liquor 45 Liquor liquor of FIG. Can be manufactured.

The present invention relates to a method for producing a primary distilled liquor, a secondary distilled liquor, and a liquor liquor using a palm cactus by the method described above, and relates to a primary distilled liquor, a secondary distilled liquor, and a liquor liquor prepared by the above method.

Since the present invention uses natural products such as palm cactus as it is, not only the treatment operation is simple, but also the price is low, and thus it may be stable to supply of raw materials. In addition, since the cactus including palm cactus contains various minerals and amino acids, unsaturated fatty acids, saponins, and other nutrients such as amino acids, calcium, iron, vitamins, etc., the distilled liquor of the present invention using the same is used as a liquor having a health supplement function. Could be.

FIG. 1 is a view schematically illustrating a step of preparing a primary distilled spirit, a secondary distilled spirit, and a liqueur alcoholic beverage through <Method 1 for Producing Primary Distilled Spirits>.

FIG. 2 is a view schematically illustrating a step of preparing a primary distilled spirit, a secondary distilled spirit, and a liqueur alcoholic beverage through <Method 2 for Producing Primary Distilled Spirits>.

Claims (8)

Washing the selected palm cactus, and pulverizing to form palm cactus powder; Extracting with a solvent selected from water, ethanol, acetone, methanol, propanol, butanol, alcohol alcohol or a mixed solvent thereof; Adding a microorganism and an enzyme to incubate at 28 to 33 ° C. for 7 to 10 days to form a fermentation broth; Distilled liquor production method using a palm cactus to produce a distilled spirit of 30 to 32 degrees including distillation under reduced pressure with 10% alcohol in the fermentation broth. Washing the selected palm cactus, and pulverizing to form palm cactus powder; Mixing the palm cactus powder and water in a ratio of 1: 2 to 5% by weight to form a mixed solution; Adding wheat to the mixed liquid to form a gel fluid liquid; Adding sugar to the fluid solution to adjust 14 to 16 briquettes, and then culturing at 7 to 10 days at 28 to 33 ° C. to make fermentation broth; Distilled liquor production method using a palm cactus to produce a distilled spirit of 30 to 32 degrees including distillation under reduced pressure with the fermentation broth (10% alcohol). According to claim 1 or claim 2, Distilled liquor using the palm cactus, characterized in that the distilled liquor of 60 degrees further comprising the step of distilling under reduced pressure of the distilled spirit of 30 to 32 degrees again. According to claim 3, Distilled liquor using a palm cactus, characterized in that for producing a 45-degree liqueur liquor further comprising the step of mixing with the fermentation broth 10% alcohol in the 60-degree distilled liquor. According to claim 1, wherein the microorganism is a distilled spirit production method using palm cactus, characterized in that using bacteria, fungi or a mixture thereof. The method of claim 5, wherein the bacteria and fungi are lactobacillus, Bacillus subtilis, Actinomycetes, fungi, yeast. A distilled liquor produced by the method according to claim 1. The liquor according to claim 7, wherein the distilled liquor is a distilled liquor of 30 to 32 degrees, a distilled liquor of 60 degrees, or a liquor liquor of 45 degrees.

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