KR20170116523A - preparation method of yakju (Korean cleared rice wine) and takju (Korean turbid rice wine) fermented by addition lacquer extracts - Google Patents

Abstract

The present invention relates to a lacquer extract obtained by pretreating lacquer to remove toxicity (urushiol) from lacquer, and a lacquer liquor containing lacquer mixed extract, and a method for preparing the lacquer. The lacquer and liquorice extract of the present invention is generally prepared by adding ricin and lacquer mixture, which is known as lacquer toxicity, to liquorice extract and lacquer, And a manufacturing method thereof

Description

Preparation of Yakju (Korean cleared rice wine) and takju (Korean turbid rice wine) fermented by addition lacquer extracts}

The present invention relates to a lacquer extract and a lacquer containing added lacquer extract and a lacquer extract and a preparation method thereof and more particularly to a lacquer extract which is used as a lacquer for a national race. It is efficacious in prevention of metastasis, diabetes, fatty liver and prevention of cancer, neuralgia, skin disease, cancer, arthritis, arthritis, constipation, fatigue, circulatory insufficiency, And the lacquer and lacquer raw materials were applied to the lacquer and the lacquer raw materials so as to be applied in the manufacture of the lacquer and the takju, High value added value and consumer preference.

The present invention relates to a lacquer medicine liquorice to which a pre-treated ricotta extract and a lacquer mixed extract are added, and a method for producing the same.

There are about 6 species of 150 species in the world. There are six species of lacquer plants in Korea, including lacquer tree, lacquer tree, mountain lacquer, lacquer tree, lacquer tree, and lacquer tree. It has been shown that it contains antioxidant, antimutagenic, anti - inflammatory and antimicrobial effect and hangover resolution by containing polyphenol and flavonoid component as a food ingredient of lacquer, and has also been used as medicines for gastrointestinal diseases, constipation, However, the limited use of lacquer is due to uriciol, which is known to be an allergen and toxic ingredient in lacquer. On the other hand, according to Donggwoobang, lacquer is said to have 'efficacy of cutting lacrimal eosinophilia, making menstrual circulation better, letting the intestine go well, killing parasites and controlling fatigue', and chronic gastrointestinal disease, Circulatory, gynecological, uterine leiomyoma, and menstrual pain. These lacquer trees and lacquer seeds have been applied to cooking such as lacquer, lacquer, and lacquer. By using these potent extracts of Rhus verniciflua and lacquer, it is possible to produce lacquer and liquorice with high preference in modern times by combining them with traditional liquor and takju.

A number of processed foods using conventional lacquer have been known. However, as a technique that is applied by using lacquer, registration number "10-339837", "method of removing lacquer poison extract of lacquer tree" and registration number "10-500213" Method for manufacturing raloxic lucerum and method for producing raloxal lacquer ", Application No. 10-2008 -0066121, Method for manufacturing ricotta extract, Application No. 10-2009- 0133912, Method for detoxifying ricin leaf extract and use thereof , "Application No." 10-2010-0046963 "" How to remove allergies from lacquer tree ", Registration No." 10-896235 "" Removal of urushiol by radiation treatment of sap of lacquer tree "And the like, but they have been filed and registered as, for example, in the present invention, and a technique relating to a method for manufacturing lacquer medicine liquorice to which a pre-treated ricotta extract and a lacquer mixture are added, There was no. Therefore, there is an urgent need to develop functional lacquer and raspberry extracts using a pre-treated raspberry extract and lacquer mixture, which can maximize the taste and functional effects of the end user.

   Accordingly, it is an object of the present invention to provide a method of manufacturing lacquer wine and Takju with the addition of pre-treated ricotta extract and lacquer mixed extract to produce traditional liquorice and takju using the food characteristics of lacquer. More specifically, it is a food ingredient of lacquer, which contains polyphenols and flavonoids, and is known to have antioxidant, antimutagenic, anti-inflammatory and antibacterial effects, And lacquer mixture with improved functionality and consumer preference to be applied in the manufacture of liquorice and takju.

According to an aspect of the present invention, there is provided a method for producing tabakuju through a washing step, a dipping step, a boiling step, a one-step soaking step, and a two-step soaking step, 2 kg of koji, 25 g of yeast, 40 g of yeast and 3 L of water were kept at 26 ± 1 ° C. for 36 hours, and 8 kg of steamed rice, 200 g of koji, 200 g of raspberry extract, Which is fermented at a temperature of 23 ± 1 ° C for a day.

Through the present invention, the use of pre-treated ricotta extract and lacquer mixture extract in the manufacture of traditional liquorice and liquorice liquorice, making the best use of the safety and functional characteristics of lacquer, The development of lacquerware and takju, which are considered, will ensure the breakthrough of new traditional liquor, and it will be an invention that both consumers and producers can provide high economic value added.

  BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a process of manufacturing a sake. The present invention will be described in detail with reference to the constitution and operation of a sauce and a takju prepared by using lacquer.

Lacquer tree, lacquer, and gold silver used in manufacturing are summarized as follows. Lacquer tree is a lacquer tree, and there are 6 species such as lacquer tree, vine lacquer, mountain lacquer, rhus wood, lacquer varnish and lacquer tree in Korea. It contains polyphenols and flavonoids. It contains antioxidants, anti-mutations, anti-inflammatory and anti-bacterial effects and hangover relief. Its efficacy includes chronic gastroenteritis, women's diseases, pleurisy, tuberculosis, heart disease, diabetes, Chronic fatigue and tactile enhancement.

According to Dongbok-bo (鑑 鑑), 순 순 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 삭 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 간의 It is said that it has the effect of releasing the eosinophilia and controlling the inflammation. It has the effect of increasing the immunity in the old age, and also has the effect on the heart disease, tuberculosis, neuralgia, pleurisy and the like. According to the "herbaceous gum" It is known that it is effective for sickness.

Gwanghwasa is a multi-year-old herbaceous plant belonging to the family Indang-dong. The flowering period is from June to July, and the round fruit is black in September to October, but the color of the flower is changed from white to yellow, so it is called gold silver. The main functional ingredient is flavonoid, tannin, alkaloid, ruterinin, saponin, , And rhe theorin. The efficacy has been reported as antibacterial, anti-inflammatory, antipyretic, leukocyte phagocytosis, central nervous stimulation, serum cholesterol lowering, and ulcer prevention.

  In detail, the stepwise preparation and fermentation methods

  ① Rice is washed three times with water,

② Rinse the washed rice with water for 8 hours and immerse it in the rice cooker for 2 hours.

(3) After the steaming and fermentation, 10 kg of rice is fermented at 26 ± 1 ℃ for 36 hours with 2 kg of steamed rice (steamed rice), 25 g of yeast, 40 g of yeast and 3 L of water,

④ At the second stage immersion, 8 kg of steamed rice, 200 g of yeast, 200 g of ruminal extract, 200 g of lupine mixture, 100 g of lacquer mixture and 12 L of water were kept at 23 ± 1 ° C for 6 days and fermented.

 Examples of addition of treated ricotta extract and lacquer mixture  process  Way  No treatment  Rice, yeast-dried yeast, etc. are used.  Processing -1  Rat luptic extracts were added in 2 stages, 1 ~ 10%
 After mixing, fermentation was performed.  Processing-2  The lacquer mixture is divided into two stages On entry   Fermented after 1 ~ 10% mixing with raw rice  Treatment -3  The raspberry extract + lacoste mixture (1: 1, w / w)
 Fermentation after addition of 1 ~ 10% of raw material to rice

⑤ After the fermentation, when Takju is manufactured,

⑥ After the fermentation, it is pasteurized, pasteurized, filtered, bottled and pasteurized at 65 ℃ for 10 minutes after squeezing.

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

<Examples>

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

1. Materials and Methods

  (1) Material

  In 2015, white rice and glutinous rice were purchased from Icheon production in Gyeonggi province, lacquer tree, and lacquer in Andong production in 2015, and gold eunhwa were purchased from Daegu city government in Korea.

  ② Yeast and Yeast - White yeast and Sangju leukocyte (Korean yeast) were used as fermentation products using 50% wheat flour and 50% wheat flour produced in 2013.

  ③ In the preparation of high rice gruel, heat the steamer, heat the gruel, put the glutinous rice, cover it with the glaze, cover it, heat it, and steam it for 20 ~ 30 minutes.

④ Purified water, distilled water, water, brown sugar, brown sugar, proto-ae, and ultrapure distilled water were prepared by using ultra pure water distillation apparatus (Hanil, k-250, Korea) (Food additive - ethanol, Korea), and water was purchased and used in the market.

    ⑤ Production of raspberry extract

The lacquer tree extracts were prepared in the form of sawdust by drying lacquer trees at 120 ° C for 8 hours and then mixed with lacquer saw: water (ultrapure distilled water) at a ratio of 1: 100 (w / w) (121 캜, 8 hours, 1.5 atm) using a high-pressure extruder (Daewon, KT-213, Korea).

The hot water extracts were stored at 4 ° C for 48 hours in a refrigerator, and then mixed with a 2: 8 (w / w) mixture of dried persimmon powder and loess, and passed through a column-type filter bag to obtain final ruminal extracts of Yakju and Takju.

      ⑥ Manufacture of mixed lacquer extract

Lacquer (dried powder): Oval lacquer (dried at 100 ° C for 8 hours): Eunhwa (dry powder): Brown sugar: 50% Prostate-A (100g): 100g: 100g: 150g: : w: w: w) After mixing for 10 days at 25 ° C and storage at 4 ° C for 24 hours, the mixture was filtered through a filter paper, the alcohol was removed using a vacuum distiller, It was used as a lacquer mixture.

 The fermentation temperature was 26 ± 1 ℃ for 36 hours after the first stage of fermentation, and the fermentation temperature was 26 ℃ ± 1 ℃. The fermentation period was 6 days after injection and the temperature was 23 ± 1 ℃. In other words, the manufacturing method is generally similar to the conventional conventional method for producing traditional liquor including the fermentation process. However, as shown in Fig. 1, when the two stages of the liquorice and the liquor . Therefore, the sake made from Wonju was made from Takju, and the sake from the sake, sterilization, seasoning and filtration was made from Yakju.

     Alcohol concentration was measured by specific gravity method.

    (9) The pH meter was an Orion (model 410A, USA) meter.

    ⑩ The L (lightness), a (hue), and b (chroma) values were measured using the Color Techno System (JS555, Japan). L is (100, white; 0, black), a is (-, green; +, red), and b is (-, blue; +, yellow).

   ⑪ The sensory test was performed by 10 panelists who were well trained by the 5 point intensity method (very weak: 1 point, weakness: 2 points, normal: 3 points, strong: 4 points, very strong: 5 points).

2. Results and Summary

 PH, and color of raspberry extract,       event
Recipe Alcohol degree
(%) pH color L (lightness) a (hue) b (chroma) About week No treatment 12.1 4.30 74.71 10.55 21.12 Processing -1 12.2 4.14 76.61 12.18 22.77 Processing-2 12.3 4.15 87.77 13.02 22.00 Treatment -3 12.2 4.20 86.67 13.92 26.69 Takju No treatment 6.1 4.32 85.94 11.10 23.00 Processing -1 6.1 4.20 86.74 10.99 22.96 Processing-2 6.0 4.21 88.33 10.78 22.88 Treatment -3 6.1 4.22 85.96 10.88 24.33

    _{1) The given value is 3 times experiment  Average value}

<Result>

① Alcohol frequency was 12.2 ~ 12.3% in all treatments and 6.0 ~ 6.1% in Takju.

② pH was in the range of 4.14 ~ 4.30 in Yakju, and 4.22 ~ 4.32 in Takju.

③ There was no significant difference between the treatments of Yakju and Takju treatments, but the value of L was higher than those of other treatments in Yakju treatments - 2 and Takju jars. Also, a value was higher in all treatments of treatment - 3 (13.92) and untreated (11.10).

Sensory Evaluation of Drugs and Takju by Addition of Treated Raspberry Extracts - Taste event
process process Sour taste bitter Sweet taste Refreshing feeling A comprehensive taste About week No treatment 2.75 1.10 2.00 3.50 3.15 Processing -1 2.00 1.11 2.02 3.60 4.04 Processing-2 2.11 1.11 2.11 3.63 4.21 Treatment -3 1.93 1.10 2.90 3.90 4.50 Takju No treatment 2.33 1.23 2.10 2.40 4.00 Processing -1 2.22 1.10 2.80 3.30 4.03 Processing-2 2.00 1.10 2.90 3.60 4.15 Treatment -3 1.88 1.09 2.95 3.90 4.50

  _{1) The given value is 3 times experiment  Average value}

<Results and Discussion>

The value of treatment - 3 treatment was lower than that of treatment - 3 treatment in Sake - Yakju.

② Bitter taste, sweetness - There was no significant difference in all treatments of Yakju and Takju.

③ Refreshing sensation - The value of treatment - 3 treatment was higher than that of treatment - 3 treatment in Takju treatment.

④ Comprehensive taste ... All treatments of Yakju and Takju were higher than those of other treatments (-3) (Yakju) and -3 (Takju).

Sensory Evaluation of Drug and Takju by Addition of Treated Raspberry Extract - Odor event
process process  Sour odor  Alcohol odor Group smell About week No treatment 2.12 3.92 2.89 Processing -1 2.11 3.63 2.22 Processing-2 2.00 3.30 1.34 Treatment -3 1.42 2.78 1.21 Takju No treatment 2.38 3.88 2.88 Processing -1 1.72 3.72 2.23 Processing-2 1.43 3.54 1.43 Treatment -3 1.10 2.00 1.10

_{1) The given value is 3 times experiment  Average value}

<Results and Discussion>

① Sour odor and smell - The value of the treatment - 3 treatment in the treatment - 3 treatment group and the treatment group - 3 treatment was lower in the treatment group than the treatment group.

② Alcohol odor - The values of untreated control were higher than those of other treatments in both the Yakju and Takju.

Claims (4)

A method for producing tabakulju through washing step, dipping step, boiling step, single step soaking step, double step soaking step,
2 kg of steamed cheese, 25 g of yeast, 40 g of yeast and 3 L of water were kept at 26 ± 1 ° C for 36 hours during the stage 1 immersion step,
In the above two stages of immersion, 8kg of steamed rice, 200g of koji, 200g of raspberry extract, 100g of lacquer mixture, and 12L of water were fermented at 23 ± 1 ° C for 6 days. Way
The method according to claim 1,
The rumba extract was dried at 120 ° C. for 8 hours, and then subjected to hot-water extraction at a rate of 1: 100 (w / w) of lacquer saw: water at 121 ° C. for 8 hours and 1.5 atm , And then filtered through a column-type filter bag filled with a mixture of 2: 8 (w / w) of dried persimmon powder and 2: 8 (w / w) of chrysanthemum powder for 48 hours at 4 ° C. Manufacturing method

The method according to claim 1,
100 g: 100 g: 100 g: 150 g: 5 kg (w: w: w: w) The lacquer mixture was dried at 100 ° C. for 8 hours. : w). The mixture was stored at 25 DEG C for 10 days and at 4 DEG C for 24 hours, filtered using a filter paper, and then the alcohol was removed using a vacuum distillation apparatus. How to make Takju
A raspberry extract, which is produced by the method of any one of claims 1 to 3,

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