KR20120015417A - Production method of nahum pine leaf wine using vitamin c - Google Patents

Abstract

PURPOSE: A method for making Nahum pine needle wine using vitamin C is provided to produce a large amount of health wine of high quality. CONSTITUTION: A making preparing pine needles comprises: a step of collecting and washing pine needles with clean water; a step of heating pine needles in water at 100°C for 5 minutes to inactivate vitamin C oxidase; a step of adding vitamin C and stirring; a step of removing air from a plastic bottle and sealing indoor; a step of removing gas at 20°C-30°C and stirring frequently; and a step of filtering after 10-15 days.

Description

Production method of Nahum Pine leaf wine using Vitamin C}

The present invention is a method different from the conventional boiling method, fermentation, alcohol extraction, extraction with an organic solvent, and extraction with an existing organic solvent has the inconvenience of removing the organic solvent after the result, but the present invention can be taken as it is after the result. It is an invention that reduces hangover, astringent taste, and sourness, which are the problems of pine needles, and makes health drinks and yakju with pine needles, which are common and most valuable medicines, so that they can eat pine needles, the first medicine mentioned in Shinnongbonchogyeong.

Conventionally, pine needles are brewed in alcohol or used in small amounts during fermentation, requiring a post-ripening period of 60 to 360 days, and there were problems due to astringent taste, sour taste, hangover and rosin when taken. However, when treated with vitamin C, glycosides are separated and tannins are decomposed. It solves the astringent taste and indigestion problem that plants made to fight animals or living things.

Tannin juice treated with low-concentration vitamin C reduces the astringency and sourness of pine needles, and refines the taste and aroma to make pine needles juice. To make pine needles wine by adding alcohol, the fundamental principle of Songhwa Daeryokju, one of the three major bulroju, and the product of the present invention have mutual similarity.

, 인산가, 허정윤, 백재원 참가시 나무전설 P 145?146. 생물학 사전(한국생물과학협회 타르타르산 P 1391 탄닌 P 1390 광합성 사전. 전남대학교 출판부. 김용웅 아스코르브산 P 288 물물회로 P 174 폴리페놀 P 560 Understanding Food Chemistry, World Science, Kwangsoo Kim, Kwangseob Yoon, Soondong Kim, Youngsoo Cho, Seungyeol Shin, Wonil Seo Vitamin C p 208~209

, Insanga, Jungyoon Heo, and Jaewon Baek The Legend of Trees P 145?146. Biology Dictionary (Korea Biological Sciences Association Tartaric Acid P 1391 Tannin P 1390 Photosynthesis dictionary. Chonnam National University Press. Yongwoong Kim Ascorbic acid P 288 Water circuit P 174 Polyphenol P 560

According to Lee Si-jin's herbalist Kangmok, reproductive pine needles eliminate tumors, hair sprouts, ease the five intestines, and long-lived longevity. Legend has it that China's Qin Dynasty perishes, and a court maid flees to the mountains to collect pine needles and acorns There is a legend that he has lived for 300 years after eating, but it has not happened in the later generations. Since there is a large amount of tannins in the brush and acorn, 10% to 12% of the tannins in the brush and acorn cause astringent taste and gastrointestinal disorders. However, if treated with vitamin C, rosin decomposes and can make a drink with weak gastrointestinal disorders by sedimentation, but pine needles themselves are sour and astringent, but shortening after ripening with tannin juice treated with low concentration of vitamin C, sourness of sol. The astringent taste is weakened, and it becomes a soft and easy-to-eat drink with a strong scent of brush inside.

The present invention is invented to solve the above points, and neutralizes the strong acidity and astringency of pine needles with semi-matured weak tannin juice.

High-quality healthy liquor can be mass-produced using common pine needles, and tannin juice, in particular, becomes a liquor that does not have a hangover ahead of soju, liquor, beer, and makgeolli, making the diversification of liquor.

1 is a pine needle manufacturing process
2 is a tannin juice manufacturing process
3 is an integrated process for mixing the inventions of FIGS. 1 and 2.

A preferred configuration of the present invention will be described as follows.

Figure 1-Pine needle manufacturing process

① Washing process

After collecting pine leaves, removing the red scale leaves attached to the base of the leaves, wash them with clean water.

② Heating process

Put 2kg of pine needles in 2000cc of water and heat at 100℃ for 5 minutes to inactivate vitamin C oxidase.

③ Mixing process

15g to 40g of vitamin C can be used, but preferably 30g is added and stirred.

④ Sealing politics process

Put it in 4ℓ of plastic bottle, let air out and seal it indoor

⑤ Gas removal and stirring process at any time

Remove gas and stir frequently at a temperature of 20°C to 30°C.

⑥ Filtration process

If the gas no longer occurs after 10 to 15 days, filter the slopes.

Figure 2-Tannin juice manufacturing process

① Crushing process

In the ratio of the outer shell, inner shell, and pods of acorns, the taste is better, but preferably, 200 g of dry tottori shells, 50 g of inner skins, and 100 g of pods are powdered with 100 mesh.

② Heating process

Put 1500cc of water into the powder and heat it at 100℃ for 30 minutes over low heat.

③ Filtration process

Use only the solution after filtration and extraction with cotton cloth

④ Mixing process

Vitamin C can be used from 1g to 30g, but preferably, 6g of vitamin C is mixed and put in a 2ℓ plastic bottle, air is drained, and then sealed.

⑤ Sealing politics process

Indoor setting at a temperature of 20℃~30℃ for 10 days

⑥ Gas removal and stirring process at any time

Degassing 3 to 4 times

⑦ Filtration process

When the gas is no longer produced, filter it.

Figure 3-Mixing and post-ripening process

① Mixing process

Mixing 1000cc of the supernatant of FIG. 1 and 300cc of the supernatant of FIG. 2

② Post-ripening process

5-10 days after-seat indoors

③ Filtration process

Filter the sediment at the slope.

④ Mixing process

Adjust it to 12° to 25° with liquor and add sugar or sweetener within 1%.

Purchase a product

Pine needles-Gapyeong pine needles

Acorn Pods and By-Products-Domestic

Vitamin C-Korea Eundan Pharmaceutical 1000mg

Blender-Hanil Cooking Mixer

practice

In order to compare the present invention, taste, color, aroma, meat quality, refreshing sensation, hangover, and overall preference were evaluated after tasting domestic pine needles gayangju and inventions by 10 trained professional panelists.

From the above results, it was confirmed that the invention does not have a hangover and is excellent in soft taste and refreshing sensation.

It is a high value-added method that can make high-quality solo liquor that is common in the mountains, does not have a hangover, and can become a liquor industry with a new growth engine due to diversification of beverage culture.

Claims (4)

The whole process and invention of Nahum pine needles are as follows.
a. Pine needle manufacturing process and invention
b. Tannin juice manufacturing process and inventions Vitamin C includes all of the following:
a. Ascorbic acid
b. L-Ascorbic acid
c. Ascorbate Sodium
d. Ascorbate Calcium
e. Ascorbate ester There are hundreds of types of pine trees, including all those with the Pinus name in their scientific name, and includes pine cones, pine roots, and pine pines, which are its appendages. There are hundreds of types of oak, including all of the scientific names Quercus (Quercus), and its appendages, including acorns, inner skins, outer skins, pods, and oak extract, wood vinegar.

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