KR20120128957A - Extraction method for distillate of dandelion and processing method for raw rice wine using distillate of dandelion - Google Patents
Extraction method for distillate of dandelion and processing method for raw rice wine using distillate of dandelion Download PDFInfo
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- KR20120128957A KR20120128957A KR1020110046928A KR20110046928A KR20120128957A KR 20120128957 A KR20120128957 A KR 20120128957A KR 1020110046928 A KR1020110046928 A KR 1020110046928A KR 20110046928 A KR20110046928 A KR 20110046928A KR 20120128957 A KR20120128957 A KR 20120128957A
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- dandelion
- distillate
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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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
Abstract
The present invention is a method for producing dandelion distillate extract and makgeolli using dandelion distillate, more specifically, extracting the distillate using a dandelion containing a lot of beneficial components to the human body, using such dandelion distillate headache or The present invention relates to a method for producing makgeolli having excellent effects on constipation and urethritis without suffering from fatigue. To this end, the step of washing dandelion grown for more than 5 years in water, mixing water and dandelion in a weight ratio of 1: 1.2 ~ 1.5, heating, then naturally cooled at room temperature, dehydrating with a dehydrator to remove dandelion solids and solution Filtration with a silver filter, heating the filtration solution in a distillation and cooling condensation to prepare a distillate by cold condensation, storing the distillate refrigerated, washing the rice in water and soaked with steam to produce a rice Step, the fermented sake and jumo mixed in a weight ratio of 1: 1.2 ~ 1.5 and then fermented to prepare the entry, mixing the entry and water in a weight ratio of 1: 1.2 ~ 1.5 and fermented to produce a base liquor, the sulf To prepare a mixture of 70 to 80% by weight, 13-22% by weight, Dandelion distillate 6-9% by weight, and mixing the mixture and water in a ratio of 1: 1.2 to 1.5 by weight this Eojinda.
Description
The present invention is a method of producing dandelion distillate extract and makgeolli using dandelion distillate, more specifically, extracting the distillate using dandelion containing a lot of beneficial ingredients to the human body, without constipation and tiredness constipation and urethritis It also relates to a method for producing makgeolli using dandelion distillate which has an excellent effect.
Dandelion is rich in minerals such as protein, calcium, potassium, phosphorus, magnesium, sulfur, and zinc, and dandelion root contains taraseol, taraxasterol, amirin, glucose, glucoside, and choline. Dandelion leaves include beta-carotene, vitamin A, vitamin C, calcium, iron, lutein, ascorbic acid and silymarin (anti-aging, anticancer), dandelion flowers include arnidiol, praboxanthine, lutein.
Known benefits of dandelion include:
① clear the blood of our body and acts fever helps the blood circulation. ② from the old black hair is good for people who often have a bald head, and if you drink the juice is excellent for cough and asthma. ③ is also effective in constipation and chronic enteritis, gastritis is effective in suppressing cancer cells. ④ Good for mastitis and breast cancer, when the mother's milk does not come out root and raw leaves are good to eat. ⑤ dandelion leaves and stems have the ingredient silymarin to promote liver cells, and has an anticancer effect. ⑥ The components of the dandelion leaf removes harmful oxygen and prevents aging and adult diseases. ⑦ dandelion root ingredient promotes bile secretion to prevent fat accumulation in the liver. ⑧ neuralgia, caries prevention is effective. ⑨ liver cirrhosis, hepatitis, jaundice symptoms are also effective in treating. ⑩ rheumatism, polio, asthma, uterine disease, bleeding, food poisoning, sagging, skin care is also good.
On the other hand, when the conventional Makgeolli wakes up after drinking Makgeolli often suffers constitutionally headaches and fatigue, there was a problem that the heart is stuffy and stuffy chest.
Accordingly, the present invention has been proposed to solve the above-mentioned conventional problems, and an object of the present invention is to provide a method for producing makgeolli using dandelion distillate that does not suffer from headache or fatigue after drinking makgeolli. .
Another object of the present invention is to provide a method for producing makgeolli using dandelion distillate, which contains beneficial ingredients for the human body, and is particularly effective in constipation and urethritis.
Still another object of the present invention is to provide a method for producing makgeolli using dandelion distillate having various pharmacological effects, which are included in makgeolli and absorbed into the body rapidly by vascular expansion by alcohol.
Dandelion distillate extraction method of the present invention is a step of washing dandelion grown for more than 5 years in water, mixed water and dandelion in a weight ratio of 1: 1.2 ~ 1.5 and then heated to a temperature of 120 ℃ for more than 6 hours at room temperature for 24 hours Repeating the process of preparing a dandelion solution by natural cooling at 3 to 4 times, removing the dandelion solids remaining after preparing the dandelion solution, and filtering the dried dandelion solution by a filter, the filtration The prepared dandelion solution is heated to 180 ° C. in a distillation while cooling and condensing the water vapor generated by heating.
On the other hand, the method for producing makgeolli using the dandelion distillate of the present invention, in order to manufacture the makgeolli using the extracted dandelion distillate, washing the rice in water and soaked in steam to produce a sulbab by steam temperature of 100 ℃ or more, the sulbab After mixing the main hair with a weight ratio of 1: 1.2 ~ 1.5 and fermentation for 36-48 hours at a temperature of 27 ~ 34 ℃, mixing the entry and water in a weight ratio of 1: 1.2 ~ 1.5 and then 27 ~ Preparing a base liquor by fermenting at a temperature of 33 ° C. and a humidity of 85 to 90% for 4 to 7 days, preparing a mixture of the sake, the base liquor, and the extracted dandelion distillate, the mixture And water is mixed 1: 1.2 ~ 1.5 by weight ratio is made of a step of fermentation for 15 to 20 days at a temperature of 23 ~ 27 ℃.
The present invention uses a dandelion distillate containing the beneficial ingredients of dandelion, which has been used as a good food and medicine because it is not toxic from the old days, drinking makgeolli using dandelion distillate has the effect of not suffering from headache or tiredness, especially constipation And urethritis, as well as various inflammation is effective.
In addition, various components contained in dandelion are included in makgeolli and absorbed into the body quickly by vascular expansion by alcohol, so it has excellent pharmacological effect.
In addition, the production of makgeolli, which has beneficial effects, is in line with the government's policy to promote rice consumption and has the effect of improving rural farm income.
1 is a flow chart of the present invention.
Based on the accompanying drawings, preferred embodiments of the present invention dandelion distillate extraction method and method for producing makgeolli using dandelion distillate will be described in detail as follows.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. It is to be understood that the following terms are defined in consideration of the functions of the present invention, and may be changed according to the intention of the user, the operator, or the precedent, and the meaning of each term should be interpreted based on the contents will be.
1 is a flowchart of a method for producing makgeolli using the present invention dandelion distillate.
First, wash dandelion grown for more than 5 years in water. The beneficial components of the dandelion are formed in dandelions that have grown over five years.
Clean dandelion washed with water at a weight ratio of 1: 1.2 to 1.5, heat it to at least 6 hours at a temperature of 120 ℃, and then naturally cool it at room temperature for 24 hours. Repeat times.
After the step of preparing the sacrificial dandelion solution, the remaining dandelion solids are removed and the sacrificial dandelion solution is filtered through a filter.
The filtered dandelion solution is heated to 180 ° C. in a distillation while cooling and condensing water vapor generated by heating to prepare a distillate.
The method of extracting the dandelion distillate is completed by storing the distillate in a container and refrigerated at 5 ° C. or lower.
The method for producing makgeolli using the prepared dandelion distillate washes rice more cleanly than when rice is cooked in water, removes water and soaks it for 12 to 24 hours, and then steams it with steam having a temperature of 100 ° C. or more to prepare rice do.
The fermented sake and yeast fermented Jumo (酒母) is mixed at a weight ratio of 1: 1.2 to 1.5, and then fermented at a temperature of 27 to 34 ° C. for 36 to 48 hours to prepare entry (粒 麴).
The entry and water are mixed at a weight ratio of 1: 1.2 to 1.5, and then fermented under a temperature of 27 to 33 ° C. and a humidity of 85 to 90% for 4 to 7 days to prepare a base liquor.
70-80% by weight of the sulbab, 13-22% by weight of the sulcus, to prepare a mixture of 6-9% by weight of dandelion distillate prepared before.
Mixing the mixture and water in a weight ratio of 1: 1.2 to 1.5, fermentation is carried out at a temperature of 23 ~ 27 ℃ for 15 to 20 days to complete the method for producing makgeolli using dandelion distillate.
As described above, unlike the makgeolli prepared by mixing only the existing water, the present invention has an effect of not suffering from headache or tiredness after drinking makgeolli, and includes beneficial ingredients for the human body, and is particularly effective in constipation and urethritis.
In addition, the duration of makgeolli is more than two times longer, and the beneficial ingredients contained in the dandelion, along with alcohol, expands the blood vessels and penetrates quickly, so the pharmacological effect is excellent.
Boiled dandelion just boiled water is dark and bitter, and the smell of grass because it is inconvenient to eat people with weak stomach, but the dandelion distillate extraction method according to the present invention is easy to consume dandelion In addition, it can be an excellent food that can be easily eaten if developed into various foods such as makgeolli using Sikhye as well.
Although the present invention has been described with reference to the drawings, the terms or words used in the specification and claims are not to be construed as being limited to the conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention. It must be interpreted as a concept. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only one embodiment of the present invention and do not represent all of the technical idea of the present invention, various equivalents that may be substituted for them at the time of the present application It should be understood that there may be variations and variations.
Claims (3)
Mixing water and dandelion in a weight ratio of 1: 1.2 to 1.5, heating at 120 ° C. for 6 hours or more, and then repeating the process of preparing the dandelion solution in natural cooling at room temperature for 24 hours for 3 to 4 times.
Removing the dandelion solids remaining after the step of preparing the sacrificial dandelion solution, the sacrificial dandelion solution is filtered through a filter,
Cooling and condensing the water vapor generated by the heating while heating the filtered dandelion to 180 ℃ in a distillation dandelion distillate extraction method comprising the step of preparing a distillate.
Washing rice in water and soaking it, and steaming with steam having a temperature of 100 ° C. or higher to prepare a sake rice,
Preparing the entry into Korea by mixing fermented rice with the ratio of 1: 1.2 to 1.5 and fermenting at a temperature of 27 to 34 ° C. for 36 to 48 hours.
Mixing the entry and water in a weight ratio of 1: 1.2 to 1.5 and then fermenting for 4 to 7 days at a temperature of 27 to 33 ° C. and a humidity of 85 to 90% to prepare a base liquor,
Preparing a mixture of the sake, the base liquor, and the extracted dandelion distillate,
Method for producing makgeolli using a dandelion distillate, characterized in that the mixture consisting of 1 to 1.2 to 1.5 by weight of the mixture by mixing at a temperature of 23 ~ 27 ℃ 15-20 days.
The rice wine manufacturing method using a dandelion distillate, characterized in that the sake rice 70 to 80% by weight, the base liquor 13 to 22% by weight, the dandelion distillate 6 ~ 9% by weight.
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| KR1020110046928A KR20120128957A (en) | 2011-05-18 | 2011-05-18 | Extraction method for distillate of dandelion and processing method for raw rice wine using distillate of dandelion |
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| KR1020110046928A KR20120128957A (en) | 2011-05-18 | 2011-05-18 | Extraction method for distillate of dandelion and processing method for raw rice wine using distillate of dandelion |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103316118A (en) * | 2013-07-02 | 2013-09-25 | 通化斯威药业股份有限公司 | Pure vegetable-fruit essence capable of diminishing inflammation, resisting bacteria and preventing infection, and preparation method thereof |
| CN109294790A (en) * | 2018-11-20 | 2019-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of preparation method of dandelion fermented wine |
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2011
- 2011-05-18 KR KR1020110046928A patent/KR20120128957A/en active Search and Examination
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103316118A (en) * | 2013-07-02 | 2013-09-25 | 通化斯威药业股份有限公司 | Pure vegetable-fruit essence capable of diminishing inflammation, resisting bacteria and preventing infection, and preparation method thereof |
| CN109294790A (en) * | 2018-11-20 | 2019-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of preparation method of dandelion fermented wine |
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