KR20110088317A - The manufacture method of ballonflower fermented wine - Google Patents

The manufacture method of ballonflower fermented wine Download PDF

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Publication number
KR20110088317A
KR20110088317A KR1020100008880A KR20100008880A KR20110088317A KR 20110088317 A KR20110088317 A KR 20110088317A KR 1020100008880 A KR1020100008880 A KR 1020100008880A KR 20100008880 A KR20100008880 A KR 20100008880A KR 20110088317 A KR20110088317 A KR 20110088317A
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weight parts
parts
weight
rice
yeast
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KR1020100008880A
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Korean (ko)
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김광열
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김광열
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: A method for manufacturing Grandiflorum (Jacq.) A. DC. fermentation wine is provided to shorten maturing period and to minimize nutrient loss. CONSTITUTION: A method for manufacturing Grandiflorum (Jacq.) A. DC. fermentation wine comprises: a step of extracting 600 weight parts of Grandiflorum (Jacq.) A. DC. and 400 weight parts of pear by vacuum at 110°C for four hours; a step of making hard-boiled rice by soaking 1000 weight parts of rice in the water for 24 hours and mixing with 700 weight parts of nuruk and 50 weight parts of yeast; a step of maturing at 25-28°C for five days to prepare raw liquor; a step of washing 1000 weight parts of rice and mixing with 700 weight parts of nuruk and 50 weight parts of yeast; and a step of mixing with the raw liquor and fermenting at 25-28°C for 10 days.

Description

도라지 발효주의 제조방법{THE MANUFACTURE METHOD OF BALLONFLOWER FERMENTED WINE}Production method of bellflower fermented wine {THE MANUFACTURE METHOD OF BALLONFLOWER FERMENTED WINE}

본 발명은 도라지 발효주에 관한것이다.The present invention relates to bellflower fermented wine.

본 발명은 전분을 원료로 당화하여 발효시킨 복합주로 쌀과 누룩 효모와 알칼리성 식품인 쌍떡잎식물 초롱꽃목 초롱과의 여러해살이 풀인 도라지와 쌍떡잎식물 장미목 장미과인 배의 열매 그리고 쌍떡잎식물 초롱꽃목 국화과의 여러해살이 풀인 국화를 사용하여 고유의 맛과 향은 물론 영양 손실의 최소화를 위하여 진공추출하는 방법을 선택하여 발효주를 만드는 방법이다.The present invention is a composite wine fermented by starch as a raw material and fermented with perennial herbaceous rice and yeast yeast and perennial herbaceous plant of the dicotyledonous plant Campanula campan, which is an alkaline food, and the fruit of the dicotyledonous plant Rosaceae rosemary pear and perennial plant It is a method of making fermented liquor by selecting a method of vacuum extraction for minimizing nutrient loss as well as inherent taste and aroma using pull-in chrysanthemum.

본 발명은 과채류의 증숙물을 얻는 과정에서 고온으로 가열을 하다보니 고유의 맛과향은 물론 영양손실이 많았다. 이를 보완하여 맛과향은 물론 영양분 손실이 적으며 간편한 공정으로 숙성발효 기간이 짧은 도라지 발효주를 만드는데 목적이 있다.The present invention was heated to a high temperature in the process of obtaining a steamed fruit vegetables, there was a lot of inherent taste and flavor as well as nutritional loss. It is aimed at making bellflower fermented liquor with a short fermentation period by reducing the taste and flavor as well as nutrient loss and easy process.

본 발명의 도라지 발효주의 제조방법은 1차로 도라지 600중량부와 배 400중량부를 110℃로 4시간 진공추출하여 증숙물을 만드는 제1공정과 쌀 1000중량부를 물에 24시간 불려 고두밥을 만들어 누룩 700중량부와 효모 50중량부를 혼합하는 제2단계 그리고 1단계와 2단계를 혼합하여 25-28℃로 5일간 숙성 시켜 모주를 만든후 2차로 도라지 600중량부와 배 400중량부 국화 100중량부를 진공추출하여 증숙물을 만든 다음 쌀 1000중량부를 세척하여 고두밥을 만든 후 누룩 700중량부와 효모 50중량부를 잘 혼합하여 1차로 만든 모주와 혼합하여 25-28℃로 10일간 숙성발효 시키는 과정.The method for producing bellflower fermented liquor of the present invention firstly 600 parts by weight of bellflower and 400 parts by weight of pears are vacuum extracted at 110 ° C. for 4 hours to make steamed products and 1000 parts by weight of rice soaked in water for 24 hours to make kodubab 700 2 parts by mixing 50 parts by weight and 50 parts by weight of yeast, mixed with steps 1 and 2, aged at 25-28 ° C. for 5 days to make a rice wine, and then secondly 600 parts by weight of bellflower and 400 parts by weight of 100 times chrysanthemum After making steamed water by extracting steamed rice and washing 1000 weight parts of rice to make gourd rice, 700 parts by weight of yeast and 50 parts by weight of yeast are mixed well and mixed with primary brewing fermentation at 25-28 ℃ for 10 days.

본 발명은 맛과 향이 띄어나고 영양이 풍부하며 음용후 뒷끝이 깨끗하다.The present invention stands out taste and aroma, rich in nutrition and clean after drinking.

뿐만 아니라 도라지와 배 그리고 국화는 알칼리성 식품으로서 유기산과 활성효모 아미노산 비타민 각종 무기질이 풍부하여 면역력 증강 및 대사기능을 촉진 시킨다.공정이 어렵지않고 재료구입이 용이하며 저렴한 가격으로 생산이 가능할뿐 아니라 농가의 소득증대에 크게 기여 할 수 있다.In addition, bellflower, pear, and chrysanthemum are alkaline foods, rich in organic acids, active yeast, amino acids, vitamins, and minerals to promote immunity and metabolic functions.The process is not difficult, it is easy to purchase materials, and it is possible to produce at low prices. It can greatly contribute to income growth.

본 발명의 주 재료인 도라지의 성분은 도라지 100g당 칼로리96 칼슘35mg 인94mg 철41mg 칼륨453mg 비타민C27mg으로 가래삭임, 폐기능강화, 소염작용, 치통억제, 혈당강하나 콜레스테롤과 니코틴제거 작용등이 매우 띄어나며 배는 100g당 칼로리39 칼슘2mg 칼륨171mg 인11mg 철0.2mg 비타민C4mg 들어있어 기침멈춤작용, 가래삭임, 해열작용과 숙취해소는 물론 근간에 와서는 항암작용이 띄어난 것으로 보고되고 있다.The ingredients of the bellflower, the main ingredient of the present invention, calories per 100g of calories 96 calcium 35mg 94mg iron 41mg potassium 453mg vitamin C27mg sputum cutting, pulmonary function enhancement, anti-inflammatory action, toothache suppression, blood sugar but cholesterol and nicotine removal effect is very outstanding In addition, the belly contains calories 39 calcium 2mg potassium 171mg 11mg iron 0.2mg vitamin C4mg per 100g, cough stops, sputum cutting, fever and hangover as well as anti-cancer activity is reported in recent years.

국화 또한 탄수화물과 비타민C와 B1가 풍부하며 한방에서는 감기 폐렴 기관지염 두통 위염 및 장염등에 두루 처방되고있다.Chrysanthemum is also rich in carbohydrates, vitamins C and B1, and herbal medicine is prescribed for colds, pneumonia, bronchitis, headache, gastritis and enteritis.

[재료][material]

쌀 2000중량부 누룩 1400중량부 효모 100중량부 도라지 1200중량부 배 800중량부 국화 100중량부Rice 2000 parts by weight Nuruk 1400 parts Yeast 100 parts by weight Bellflower 1200 parts by weight Pear 800 parts by weight Chrysanthemum 100 parts by weight

[제조공전][Manufacturing Fair]

[모주(밑술)만들기][Making a liquor]

1)도라지 600중량부와 배 400중량부를 진공추출기로 110℃에서 4시간 끓여 증숙물을 만든다.1) 600 parts by weight of bellflower and 400 parts by weight of pear are boiled at 110 ° C. for 4 hours using a vacuum extractor to make steamed products.

2)쌀 1000중량부를 냉수에 불려 깨끗이 씻어 고두밥을 지어 식혀 누룩 700중량부와 효모 50중량부를 고루 혼합한다.2) 1000 parts by weight of rice are soaked in cold water and washed thoroughly to make Godu rice. Cool and mix 700 parts by weight of yeast and 50 parts by weight of yeast.

3) 1).2)항의 준비된 재료를 25-28℃로 5일간 숙성 발효 시킨다.3) Ferment the material prepared in 1) .2) at 25-28 ℃ for 5 days.

[덧술 만들기][Create a description]

1)도라지 600중량부와 배 400중량부 그리고 국화 100중량부를 진공추출기로 110℃로 4시간 끓여 증숙물을 만든다.1) 600 parts by weight of bellflower, 400 parts by weight of pear and 100 parts by weight of chrysanthemum are boiled at 110 ° C. for 4 hours using a vacuum extractor to make steamed products.

2)쌀 1000중량부를 냉수에 24시간 불려 깨끗이 씻어 고두밥을 지어 식혀서 누룩 700중량부와 효모 50중량부를 섞어 혼합한다.2) 1000 parts by weight of rice are soaked in cold water for 24 hours, washed thoroughly, cooled, cooked, and mixed with 700 parts of yeast and 50 parts of yeast.

3) 상기 1).2)항의 준비된 재료를 잘 혼합하여 25-28℃로 10일간 숙성발효 시키면 도라지 발효주가 완성된다.3) Mix the prepared ingredients of 1) .2) well and ferment for 10 days at 25-28 ℃ to complete the bellflower fermented liquor.

Claims (1)

도라지 발효주의 재료인 도라지와 배 그리고 국화의 고유한 향과 맛 그리고 영양성분의 손실을 최소화 하기 위하여 진공추출기를 이용하여 110℃에서 4시간 끓여 증숙물을 만드는 과정.The process of making steamed food by boiling at 110 ℃ for 4 hours using vacuum extractor to minimize the loss of flavor, taste and nutritional ingredients of bellflower, pear and chrysanthemum.
KR1020100008880A 2010-01-28 2010-01-28 The manufacture method of ballonflower fermented wine KR20110088317A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107227240A (en) * 2017-06-22 2017-10-03 湖北工业大学 A kind of balloonflower root health care wine and preparation method thereof
CN109370845A (en) * 2018-12-25 2019-02-22 重庆市江津区学腾酒厂 A kind of tangerine white wine and preparation method thereof
KR102049934B1 (en) 2018-10-23 2020-01-08 정재호 Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107227240A (en) * 2017-06-22 2017-10-03 湖北工业大学 A kind of balloonflower root health care wine and preparation method thereof
CN107227240B (en) * 2017-06-22 2021-04-02 湖北工业大学 Platycodon grandiflorum health white spirit and preparation method thereof
KR102049934B1 (en) 2018-10-23 2020-01-08 정재호 Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient
CN109370845A (en) * 2018-12-25 2019-02-22 重庆市江津区学腾酒厂 A kind of tangerine white wine and preparation method thereof

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