KR20160046524A - Production method of fermented Pine leaf juice - Google Patents

Abstract

A method for manufacturing a fermented pine needle solution in the present invention comprises the following steps: inducing the fermentation of pine needles by an endogenous enzyme in an oxygen-free state, by using vitamin C as a catalyst; re-fermenting the same with an extracted fermented solution; and then applying a fermented acorn solution, and obtaining an effect of aging the same in an oak container, so as to manufacture a drink, functional healthy food, and pine needle wine.

Description

Production method of fermented Pine leaf juice [

The present invention relates to a method for producing health drinks, vinegar, and sake using pine needle which has an effect of aging oak barrel using an acorn fermentation broth by self-fermentation using vitamin C.

The pine needles will grow and the hair will grow and the hair will grow up. The long pine tree is said to be longevity. It is the first medicinal substance in the Divine Materia Medica. However, pine needles contain 11% of tannin, and when it is taken, it causes bad taste and gastrointestinal disorder, and rosin causes peripheral blood circulation and causes blood circulation disorder. These problems make it difficult to drink and many techniques have been developed, but most of them are concentrated by heating with water, fermenting with sugar, alcohol, or fermenting with yeast.

In order to solve such a problem, the present invention has been applied to a method of inducing fermentation of its own enzyme with vitamin C to make a better flavor and aroma. The invention described above causes heat to slow fermentation, But it has weak fragrance and taste, strong acidity and weak odor. In the present invention, however, this problem is solved by re-fermentation with an enzyme extracted by itself.

This invention artificially maintains the taste and flavor by artificially making the best taste and flavor just before the rotting of the fruit. The vinegar such as high-grade whiskey or balsamic vinegar is made by aging for 12 years in oak barrels. If the soy sauce is aged in oak barrels, The smell disappears and makes a high-grade soy sauce without sour taste.

The present invention is based on Korean Patent No. 10-1202249, wherein a portion of acorn tannin juice can be substituted for oak by acorn tannin juice. The ointment can be replaced by a coagulant to form a precipitate, which cleanses the solution and produces a strong aroma. In the process of aging of the whiskey, oviposition takes about one to twelve years. The longer the oviposition is, the more fine the tin is (200 mg / L per year) However, the present invention can adjust the use of tannins.

Vitamin C is a potent reducing agent. It is a substance that does not cause any abnormality even though it is consumed a lot. It is used as a food preservative to change the color or odor, C is used as a fermentation accelerator and primary decomposition of pine needle into vitamin C is followed by secondary decomposition with an extracted enzyme to reduce the sour taste, to excel in taste and flavor, and to shorten the period of time from several months to several years. It is a simple invention with excellent taste and flavor, high completeness and short process time.

1. Korean Patent No. 10-1202249 2. Korean Patent No. 10-1202251

The pine needles are long-lasting for their strong and sour taste and aging. Reducing this is a challenge.

A method for producing a pine needle fermentation broth according to the present invention comprises:

(1) fermentation and re-fermentation stage of pine needle , (2) fermentation and re-fermentation stage of acorn , (3) fermentation of pine needle leaf and re-fermentation liquid of acorn ,

(1) The fermentation and re-fermentation step of the pine needle comprises (1a) the step of producing the pine needle leaf and (1b) the step of preparing the fermented broth of the pine needle,

(1a) The step of producing the pine needle-

Preparation of a material for preparing a pine needle (used in the meaning of the claims including the pine cone, pine mushroom in the present invention), water, vitamin C (used in the present invention as used in the present invention to mean the compound of ascorbic acid) fair;

A crushing process in which water is poured into pine leaves and crushed;

A mixing step of placing the mixture and vitamin C in a container and mixing them;

A sealing step of removing air from the container containing the mixture and sealing;

And a gas removing step of removing the gas from time to time when the container is swollen in the sealing step,

(1b) In the step of preparing the re-fermentation broth of pine needle,

Pine needles, vitamin C, water, a preparation step of preparing the fermentation broth obtained in the step (1a) of producing the fermentation broth of pine needle;

A crushing process in which water is poured into pine needles and finely crushed;

Mixing the above mixture, vitamin C, and (1a) pine needle into a container and mixing the fermentation liquid obtained in the step of preparing the fermentation broth;

A sealing step of removing air from the container containing the mixture and sealing;

A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;

And a compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid,

(2) The fermentation and re-fermentation stages of the acorn comprise the steps of (2a) producing the fermentation broth of the acorn and (2b) preparing the fermentation broth of the acorn,

(2a) In the step of producing the fermentation broth of the acorn,

Acorn shell (used in the context of claims including the pod in the present invention), water, sugar, vitamin C (used in the context of the present invention in the sense of the present invention to mean a compound of ascorbic acid) Material preparation process;

A heating step of adding acorn shell and water to the container and heating the container;

An extraction step of extracting only the liquid by filtering the mixture after the heating step;

A mixing step of mixing the liquid obtained in the above extraction step with sugar and vitamin C;

A sealing step of removing air from the container containing the mixture and sealing;

And a gas removing step of removing the gas from time to time when the container is swollen in the sealing step,

(2b) The step of producing the re-

Acorn shell, water, vitamin C, sugar, (2a) preparing a material for preparing a fermentation broth obtained from the fermentation broth of the acorn;

A heating step of adding acorn shell and water to the container and heating the container;

An extraction step of extracting only the liquid by filtering the mixture after the heating step;

A mixing step of mixing the liquid obtained in the above extraction step with vitamin C, sugar, and the fermentation liquid obtained in the step (2a) of producing the fermentation broth of the above (2a);

A sealing step of removing air from the container containing the mixture and sealing;

A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;

And a compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid,

(3) The aging step of mixing the re-fermented liquid of the pine needle with the re-fermented liquid of the acorn ,

(1) a fermentation and re-fermentation step of a pine needle and (2) a preparation step of preparing a re-fermentation liquid obtained from the fermentation and re-fermentation step of an acorn;

A mixing step of mixing the materials;

A sealing step of removing air from the container containing the mixture and sealing;

A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;

A compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid;

And a post-growing step of aging the extracted liquid in a barrel.

At this time, the weight ratio of the pine needle, water, and vitamin C to be added to the step (1a) of the step (1) during the fermentation and re-fermentation step of the pine needle is 100: 10-1000:

In addition, the weight ratio of the fermentation broth obtained from pine needles, vitamin C, water, broth manufacturing steps of pine needle (1a) is put into a re-fermentation manufacturing steps of (1) during the fermentation and re-fermentation step of pine needle (1b) of pine needle is 1000: 1 To 100: 10 to 3000: 10 to 3000.

In addition, the above-mentioned (2) Fermentation and material weight ratio of acorn shells, water and vitamin C, sugars are added to the fermentation broth step for preparing a (2a) acorn during the fermentation step of the acorn is 100: 100 to 2000: 1 to 20: 1 to 20 .

In addition, the weight ratio of the fermentation broth obtained from the fermentation step for preparing a acorn shells, water and vitamin C, sugars, (2a) an acorn which is put into a re-fermentation manufacturing step of the above (2) during the fermentation and re-fermentation stage of the acorn (2b) acorn is 1000: 1000 to 20000: 1 to 200: 10 to 1000: 100 to 10000.

The mixing ratio of (1) the pine needle leaf to the fermentation and re-fermentation step (2) and the re-fermentation liquid obtained in the fermentation and re-fermentation step of the acorn are in a weight ratio of 2: 1 to 10: 1.

According to the present invention, by using the re-fermentation technique, it is possible to make pine needle fermentation liquid which has economical efficiency by shortening the manufacturing period drastically and which does not have the effect of oak as an acorn, and can extract flavonoid without producing alcohol. There are advantages to be able to.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a summary of a process for producing a pine needle leaf fermentation broth of the present invention,
FIG. 2 is a view showing in detail the steps (1) of pine needle-growing and re-fermentation in the process of the present invention,
FIG. 3 is a view showing in detail the step (2) of fermentation and re-fermentation of acorns in the process of the present invention,
FIG. 4 is a view showing in detail the step (3) of aging the mixture of the re-fermented broth of pine needle and the re-fermented broth of acorn of the present invention.

The pine leaves are widely distributed in Asia and Europe with the leaves of Pinus densiflora Sieb. Et Zucc, and are in the temperate zone with hundreds of species, including Pinus densiflora . Pine needles are plants that are difficult to ferment. They use leaves, pine cones, young branches and roots to extract the concentrate. Old pine leaves are better than young pine leaves, and the pine leaves collected in winter are excellent in taste and flavor.

Acorn is into the fermentation to use the peel of the fruit acorn fermentation broth with oak (Quercus) is a tannin extracted from the bark of acorn as vitamin C, and is effective with oak function of that created by its own fermentation takes many years in nature days And tannins provide a silky taste like wine or vinegar.

Vitamin C (Ascorbic Acid) is a substance that has a good function in the body. It is a substance that has a strong reducing action. It is expressed as a substance that does not have any abnormality even if it is eaten a lot. However, when it is used in foods and beverages, And it is used as a preservative by using the preservative function.

Hereinafter, the present invention will be described in detail with reference to examples.

1. Fermentation and re-fermentation of pine needles

(1a) Production of fermented broth of pine needle

 ① Material preparation process: Prepare pine pine 100g, water 400g, vitamin C 10g, and pail.

 ② Crushing process: 400 g of water is poured into fresh pine leaves and finely crushed.

 ③ Mixing process: 10 g of vitamin C is added to the above mixture and mixed in a tube.

 ④ Sealing Step: Air is removed from the above mixture and sealed.

 ⑤ Rare gas removal process: Gas is removed from time to time when pressure is increased due to a lot of gas.

The fermentation broth of pine leaves (semi-product fermentation broth) can be obtained through the above-mentioned processes. The semi-product fermentation broth is kept refrigerated or air-tight and sealed.

(1b) Production of re-fermented broth of pine needle

① Material preparation process: Prepare 50g of Vitamin C, 3000g of water, 500g of semi-product fermentation liquid of (1a), and pail on 1000g of fresh pine leaves.

② Crushing process: Add 3000g of water to 1000g of fresh pine leaves and finely crush.

(3) Mixing process: 50 g of vitamin C and 500 g of semi-product fermentation broth for preparation of (1a) fermentation liquid are mixed well into the above mixture.

④ Sealing Step: Remove the air from the container containing the mixture and seal it.

At this time, the temperature is 1 to 60 degrees Celsius, which does not freeze the water.

⑤ Gas removal process: The gas generated when the barrel is boiled is subtracted from time to time.

⑥ Compression extraction process: Extract using cottonseed and take liquid only.

At this time, the solids are reused as a substitute for semi-product fermentation liquid.

Through a series of the above steps, the re-fermentation liquid of pine leaf is obtained. The re-fermentation liquid is stored in a refrigerator or air-tightly sealed.

2. Fermentation and re-fermentation of acorns

(2a) Preparation of fermentation broth of acorn

 ① Material preparation process: Prepare dried acorn shell 100g, water 1000g, vitamin C 10g, sugar 10g, pail and pot.

 ② Heating process: Dry acorn shells and water are added to the pot and heated for 10 to 30 minutes.

 ③ Extraction process: When the above mixture is cooled, only the filtered liquid is extracted using a filter cloth.

 ④ Mixing process: 10 g of vitamin C and 10 g of sugar are added to the extract of the above process.

 ⑤ Sealing Step: Remove air and seal it.

 ⑥ Rare gas removal process: When the cylinder is inflated, remove the gas from time to time and be careful not to let in air. At this time, it may take more than a week.

The above procedure can be used to obtain acorn fermentation broth (semi-product fermentation broth).

(2b) Production of re-fermented acorn

① Material preparation process: Prepare 1000g of dried acorn skin, 10000g of water, 4000g of semi-product fermented product of (2a), 50g of vitamin C, 100g of sugar,

② Heating process: 1000 g of dried acorn shell and 10000 g of water are added to the pot and heated for 10 to 30 minutes.

Preferably at 100 [deg.] C for 10 minutes or less.

③ Extraction process: When the above mixture is cooled, it is filtered with cotton balls to extract only liquid.

④ Mixing process: Mix 5 g of vitamin C, 100 g of sugar and 4000 g of semi-product fermented product of (2a) into 5000 g of the extract of the above process and mix well.

⑤ Sealing process: remove air and seal it, temperature is 1 ~ 60 degrees Celsius.

⑥ Rare Gas Removal Process: Remove gas from time to time and take care not to let air enter.

⑦ Compression extraction process: If fresh fragrance is obtained from the above mixture, fermentation is stopped, and then only the liquid is extracted by filtration. The remaining precipitate can then be used for material processing in the re-fermentation step.

Acorn fermented liquid can be obtained through the above-mentioned process. The acorn fermentation liquid is air-sealed and sealed.

3. Mixing the re-fermented liquid of pine needle with the re-fermented liquid of acorn

① Material preparation process: Prepare 1000g of the pine needle material obtained in (1b), 500g of the acorn fermentation liquid obtained in (2b), and the pail.

② Mixing process: Mix 1000 g of the pine needle material obtained in (1b). And 500 g of the acorn fermentation solution obtained in (2b).

③ Sealing process: Remove the air and seal it. The temperature is 1 ~ 40 degrees Celsius.

④ Gas removal process: When the container is swollen, remove the gas from time to time.

(5) Squeeze extraction process: The gas mixture having been subjected to the degassing process is squeezed and extracted with cotton balls to take only the liquid.

⑥ Post-processing: The above-mentioned extracted liquid is poured into a barrel, and air is removed and then matured at a low temperature.

(Test 1)

The pine needle was tested for fermentation and re - fermentation stages. (1a) pine needle fermentation broth preparation step and (1b) pine needle material fermentation broth preparation step were carried out according to the method already described.

At this time, (1a) pine needle, water, and vitamin C added to the pine needle fermentation broth were weighed 100 g, 400 g, and 10 g, respectively. This resulted in a pine needle fermentation broth (= semi-finished product fermentation broth).

The weight of the fermentation broth obtained in the step (1a) of pine needle leaf fermentation broth to be added to the pine needle leaf fermentation broth preparation stage was as follows: (1) 100 g of pine needle leaf, 400 g of water, ) The fermentation broth obtained in the pine needle fermentation broth preparation step was changed according to Table 1 below.

Table 1 compares the time taken for the first gas removal, which is an indicator of fermentation, in the step of (1b) pine needle re-fermentation.

As shown in Table 1, when the semi-product fermentation broth 25 g and vitamin 0.6 g were added, and the semi-product fermentation broth 50 g and vitamin C 0.4 g were added, the re-fermentation time was the fastest.

If vitamin C was not added, it took a long time, and in that case, the less time the semi-product fermentation was used, the longer the time.

In addition, when semi-product fermented liquid and vitamin C were used at the same time, fermentation time was less when semi-product fermentation liquid was used, even if the amount of vitamin C was the same. When using semi-product fermentation liquid, . Through this test, re-fermentation using the fermentation broth can reduce the amount of vitamin C used, thereby reducing the sour taste and reducing the fermentation time.

(Test 2)

The sensory evaluation was carried out by drinking the liquid prepared according to the above example, using the pine needle leaf and the pine needle leaf, which are pine needles, made by a Korean traditional liquor.

The liquid prepared according to the example was alcohol-free, so alcohol was added to adjust the alcohol content to the same level as the sour leaves, and the sensory test was performed on 10 sommeliers who were given wine education after adjusting to 13 degrees and fructose. At this time, 5 gauge scale method was performed.

As shown in Table 2, it was confirmed that the liquid according to the examples was better than the pine needle pomace in case of aging, and there was no hangover after drinking.

It is used for pineapple vinegar, beverages, health food, and pine leaf.

Claims (4)

A method for producing a pine needle fermentation broth according to the present invention comprises:
(1) fermentation and re-fermentation stage of pine needle , (2) fermentation and re-fermentation stage of acorn , (3) fermentation of pine needle leaf and re-fermentation liquid of acorn ,
(1) The fermentation and re-fermentation step of the pine needle comprises (1a) the step of producing the pine needle leaf and (1b) the step of preparing the fermented broth of the pine needle,

(1a) The step of producing the pine needle-
Pine needle (used in the present invention including the parentheses, roots, and pine cones in the claims), water, vitamin C (used in the present invention in the sense of the present invention to mean a compound of ascorbic acid) Material preparation process;
A crushing process in which water is poured into pine leaves and crushed;
A mixing step of placing the mixture and vitamin C in a container and mixing them;
A sealing step of removing air from the container containing the mixture and sealing;
And a gas removing step of removing the gas from time to time when the container is swollen in the sealing step,
(1b) In the step of preparing the re-fermentation broth of pine needle,
Pine needles, vitamin C, water, a preparation step of preparing the fermentation broth obtained in the step (1a) of producing the fermentation broth of pine needle;
A crushing process in which water is poured into pine leaves and crushed;
Mixing the above mixture, vitamin C, and (1a) pine needle into a container and mixing the fermentation liquid obtained in the step of preparing the fermentation broth;
A sealing step of removing air from the container containing the mixture and sealing;
A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;
A compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid; Lt; / RTI >

(2) The fermentation and re-fermentation stages of the acorn comprise the steps of (2a) producing the fermentation broth of the acorn and (2b) preparing the fermentation broth of the acorn,

(2a) In the step of producing the fermentation broth of the acorn,
A material for preparing an acorn shell (including claims, including the pod in the present invention), water, sugar, vitamin C (used in the present invention including the claims, including the compound of ascorbic acid) Preparation process;
A heating step of adding acorn shell and water to the container and heating the container;
An extraction step of extracting only the liquid by filtering the mixture after the heating step;
A mixing step of mixing the liquid obtained in the above extraction step with sugar and vitamin C;
A sealing step of removing air from the container containing the mixture and sealing;
And a gas removing step of removing the gas from time to time when the container is swollen in the sealing step,
(2b) The step of producing the re-
Acorn shell, water, vitamin C, sugar, (2a) preparing a material for preparing a fermentation broth obtained from the fermentation broth of the acorn;
A heating step of adding acorn shell and water to the container and heating the container;
An extraction step of extracting only the liquid by filtering the mixture after the heating step;
A mixing step of mixing the liquid obtained in the above extraction step with vitamin C, sugar, and the fermentation liquid obtained in the step (2a) of producing the fermentation broth of (2a);
A sealing step of removing air from the container containing the mixture and sealing;
A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;
And a compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid,

(3) The aging step of mixing the re-fermented liquid of the pine needle with the re-fermented liquid of the acorn ,
(1) a fermentation and re-fermentation step of a pine needle and (2) a preparation step of preparing a re-fermentation liquid obtained from the fermentation and re-fermentation step of an acorn;
A mixing step of mixing the materials;
A sealing step of removing air from the container containing the mixture and sealing;
A gas removing step of removing the gas from time to time when the container is swollen in the sealing step;
A compression-extraction step of compressing and extracting the mixture after the gas removal step to take only the liquid;
And a post-growing step of pouring the extracted liquid into a pail and aging the poultry fermentation broth.
The method according to claim 1,
(1) The pine needle leaf fermentation broth according to (1) , wherein the weight ratio of the pine needle, water and vitamin C to the pine needle leaf preparation step during the fermentation and re-fermentation step of the pine needle is 100: 10-1000: Gt;
3. The method of claim 2,
(1) the pine needle leaf, vitamin C, water, and (1a) pine needle introduced into the fermentation broth of the pine needle leaf during the fermentation and re-fermentation step of the pine needle, : 10 to 3000: 10 to 3,000: A method for producing a pine needle-leaf fermentation broth.
The method according to claim 1,
(1) the pine needle leaf fermentation and re-fermentation step, and (2) the mixing ratio of each re-fermentation liquid obtained in the fermentation and re-fermentation step of the acorn is 2: 1 to 10: 1.

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