KR20190138944A - Manufacturing method of Lespedeza cuneata liquor - Google Patents

Abstract

The present invention relates to a method for preparing homemade Lespedeza cuneata wine and, more specifically, to a method for preparing homemade Lespedeza cuneata wine, which has further improved taste, flavor and health functionality while minimizing bad smell, bad taste or the like which may occur when homemade wine using Lespedeza cuneata is directly prepared through a conventional homemade wine method. The present invention may provide a method for preparing homemade Lespedeza cuneata wine, which is capable of improving various health functionalities such as alleviation of respiratory diseases, improvement of immunity, improvement of male sexual function and the like while improving taste and flavor by minimizing bad smell, bad taste or the like through a processing method of Lespedeza cuneata, an appropriate mixing method of Lespedeza cuneata and herb medicine, a method of adding an apricot concentrate and the like.

Description

Manufacturing method of night gate immersion wine {Manufacturing method of Lespedeza cuneata liquor}

The present invention relates to a method for producing night gate immersion liquor by mixing a variety of herbal medicines to dry night gates through low-temperature aging, compared to the conventional production of night gate immersion liquor such as taste and aroma improved and hangover It relates to a method of making a small night gate immersion.

Lespedeza cuneata is mainly distributed in Korea, Japan, Taiwan, India, Australia, etc., and is also known as non-repair, Nou-geun, Hojija and wild vegetables. The night gate is bitter and very bitter, flat and nonpoisonous. It is known to improve the function of kidney, liver and intestines, and improve blood circulation. It removes bleeding and lowers swollen ones. It has been reported to improve blood circulation. It has also been reported to reduce heat, kill worms in the stomach, treat boils on the breast, snake bites, and redness of the eyes. The leaves, roots, and stems of the night gate include pinitol, flavonoids, tannins, and B-sitosterol, which remove inflammation, sputum, staphylococcus aureus, pneumococci, It is effective in killing or suppressing streptococci, catarrhals and the like.

On the other hand, the intake of useful substances of various herbal plants such as night gate is prepared in the form of hydrothermal extract, but the extract is not good taste and difficult to long-term preservation, so the method of manufacturing and taking it in the form of immersion liquor is widely used Known. However, in the case of night gate doors, when immersed in an alcoholic solution immediately in the raw grass or hay state, the unique smell of the night gate doors or already comes out, so that the night gate door immersion liquor prepared by the conventional method of manufacturing immersion liquor is not high in preference. In addition, the pharmacological effect of the night gate is very good, but when the night gate is frequently taken in the form of such dip wine, alcohol consumption may not be smoothly consumed, resulting in side effects such as a hangover, which may result in poor health.

Therefore, the present inventors ripen night gate raw vinegar and prepare night gate immersion liquor by adding various herbal medicines such as deodeok, bellflower leaf, cinnamon, green mushroom, garlic, apricot concentrate, and buttercup, while reducing the odor or already, while decomposing alcohol in the body The present invention was completed by deriving a method for producing a hangover door soak wine with a low hangover.

Republic of Korea Patent Publication No. 10-2005-0072739 (Invention name: non-repair, Applicant: Hongbin Lim, Publication Date: July 12, 2005) Republic of Korea Patent Publication No. 10-2016-0013453 (Invention name: manufacturing method of makgeolli containing night tube extract and night tube gate makgeolli prepared therefrom, Applicant: Seonam University Industry-Academic Cooperation Group and others, published date: February 04, 2016 Work) Republic of Korea Patent Application Publication No. 10-2013-0113117 (Invention name: non-repair rice wine and its manufacturing method, Applicant: Kim Hyun, Publication Date: October 15, 2013)

An object of the present invention is to provide a method for manufacturing a night gate immersion liquor by mixing a variety of herbal medicines to dry night gates through low temperature aging, through the method of the present invention is improved in functionality such as taste and aroma than conventional It is possible to manufacture a hangover immersion wine with a low hangover.

The present invention relates to a production method of night gate immersion wine, more specifically, the present invention (first step) night gate, deodeok, situation mushrooms, garlic, buttercups, bellflower leaves, cinnamon, sprouts, apricot concentrate and 40 to 60% preparing an aqueous (ethanol) solution of (v / v);

(Second step) preparing the pre-treatment solution of the night view immersion wine by mixing the night gate, deodeok, situation mushroom, garlic, buttercup, bellflower leaf, cinnamon, rice roe, apricot concentrate and alcohol solution; And,

(3rd step) aging of the pre-treatment solution of the night gate immersion wine; relates to a method of manufacturing night gate immersion wine, characterized in that it comprises a.

The first step of the night gate may be obtained by repeating the process of low temperature aging for 2 to 4 hours at 23 ~ 28 ℃ and then aged low temperature at 4 ~ 10 ℃ for 20 to 22 hours after collecting the raw grass have.

The apricot concentrate of the first step may be aged by adding sugars to the apricot fruit.

In the third step, the pre-treatment solution of the night gate immersion liquor may be subjected to the first aging at 8 to 12 ° C. for 5 to 10 days and then the second aging at 4 to 6 ° C. for 20 to 30 days.

Therefore, the present invention provides a night gate immersion wine prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the production method of night gate immersion wine of the present invention, the night gate of the first step after collecting the raw vinegar at 2 to 4 hours at room temperature at 23 ~ 28 ℃, followed by low temperature for 20 to 22 hours at 4 ~ 10 ℃ It may be obtained by repeating the process of aging 5-7 days. The raw grass may be a starch door outpost, root, stem, leaf or a mixture thereof. At this time, the aging process at 23 ~ 28 ℃ may be carried out in a stationary state, it is more preferably carried out by mixing in a stirrer while blowing a breeze of 3 ~ 4m / s. Through this ripening process, the night gate is naturally dried.

Although the fermentation of the night gate door dipped into the night gate door dried in a conventional drying method, that is, a method of continuously drying at room temperature of 23 ~ 28 ℃ without the aging process, the unique flavor and fishy taste of wild grass is introduced, but the first step In Yakmun Gate Danggeumju, which has been immersed in the night view gate, which has been aged, the taste and fragrance are improved and the taste is increased by eliminating this smell and already.

In the first step, the aqueous alcohol solution is a mixture of alcohol and water of 95% by weight (preferably), preferably 95 to 99% by weight (purity), added to the activated carbon and reacted for 6 to 12 hours to deodorize Can be. At this time, the amount of activated carbon is not particularly limited, but when 100 parts by weight of alcohol and water is mixed, it is preferable to add 0.01 to 10 parts by weight, and the activated carbon used for deodorization is preferably removed before the night gate is added. .

The pretreatment of the night soak door immersion liquor 1 to 5 parts by weight of Deokduk door 100 parts by weight, 8 to 20 parts by weight of mushrooms, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of buttercup, 1 to 5 parts by weight of bellflower leaves, cinnamon 1 to 5 parts by weight, 10 to 20 parts by weight of oysters, 5 to 10 parts by weight of apricot concentrate, and 500 to 2000 parts by weight of alcoholic aqueous solution may be included.

At this time, night gate, deodeok, situation mushrooms, garlic, buttercup, bellflower leaves, cinnamon, Myeongnamul also inhibit the hangover induced by alcohol consumption when drinking the night gate immersion alcohol, Deokdeok based on 100 parts by weight of night gate Less than 1 part by weight, less than 8 parts by weight of mushrooms, less than 1 part by weight of garlic, less than 1 part by weight of buttercups, less than 1 part by weight of bellflower leaves, or cinnamon If less than 1 part by weight, or if less than 10 parts by weight of the sprouts may reduce the hangover effect. Also, based on 100 parts by weight of the night gate, more than 5 parts by weight, more than 20 parts by weight of mushrooms, more than 5 parts by weight of garlic, more than 5 parts by weight of buttercups, more than 5 parts by weight of bellflower leaves, Even if cinnamon is more than 5 parts by weight or if the mingmul more than 20 parts by weight may reduce the hangover effect.

The apricot concentrate prepared in the first step is aged by adding sugars to the apricot fruit, more preferably 100 to 100 parts by weight of sugar based on 50 to 200 parts by weight of saccharides may be a liquid removed after drying .

At this time, if the sugar content of 100 parts by weight of the apricot is less than 50 parts by weight, the decay may proceed when the apricot concentrate is aged. If the sugar content exceeds 200 parts by weight, the incorporation of the active ingredient in the apricot flesh is rather reduced and the sweetness is too sweet. Strong concentrates can be prepared. The sugar may be one or more selected from the group consisting of sugar, oligosaccharide, syrup, honey, fructose and glucose. At this time, the ripening period after adding the sugar to the apricot fruit is preferably 30 to 90 days. When the apricot concentrate is added to the pre-treatment of the night gate immersion liquor, the aroma and taste of the apricot concentrate is added to the night gate immersion and removes the odor or image of the night gate. With the proper sweetness, the quality of the final night gate immersion can be improved.

Such apricot concentrate may be added in an amount of 5 to 10 parts by weight based on 100 parts by weight of the night gate for preparing the pretreatment solution of the night gate immersion in the second step of the method. When the apricot concentrate is less than 5 parts by weight based on 100 parts by weight of the night gate, there is almost no taste and aroma introduced from the apricot concentrate, thereby reducing the effect of improving the taste and aroma of the night gate immersion liquor. It is not appropriate for me. Also, by adding other fruit concentrates, for example, plum concentrate instead of apricot concentrate, it is not possible to substitute the effect of adding apricot concentrate, which means that the taste and aroma of the apricot concentrate best match the night gate. In addition, the addition of hot water or alcohol extract of apricots instead of apricot concentrate, or even put the dried fruit itself of apricots as a raw material of apricot it may be difficult to achieve the taste and aroma of the night view immersion.

 After performing the second step, water may be added to adjust the alcohol concentration, but may be decayed in the ripening step due to the low alcohol (ethanol) concentration, when water is added, the alcohol concentration is 30% (v / v) or more, preferably, it is preferably maintained at 30 to 50% (v / v). Not maintaining an alcohol concentration of less than 30% (v / v) is not good for the production of night gate immersion because the pretreatment liquid of the night gate immersion may decay during the subsequent aging process.

After the preparation of the pretreatment solution of the night gate immersion in the second step, the activated carbon may be added and then reacted for 12 to 48 hours and then removed to deodorize. The amount of the activated carbon is not particularly limited, but it is preferable to add 0.01 to 10 parts by weight of activated carbon based on 100 parts by weight of the pretreatment liquid of the night gate immersion liquor.

In the third step, the pre-treatment solution of the night gate immersion liquor may be subjected to the first aging by standing at 8 to 12 ° C. for 5 to 10 days, and then to the second aging by leaving it to 4 to 6 ° C. for 20 to 30 days.

Therefore, in the third step, the night gate immersion liquor may be manufactured through a ripening period of 25 days or less, and 40 days or less, and when the final aging period is less than 25 days, it may be transferred to the alcohol from the herbal medicine containing the night gate. There are so many useful ingredients in it that the taste and aroma may not be good. In addition, if the final maturation period exceeds 40 days, the entrance from the night gate to the already off-flavor may deteriorate the quality of the night gate immersion.

After aging the pre-treatment of the night gate immersion liquor in the third step to remove the dust to obtain the night gate immersion liquor, after removing the dry water to adjust the alcohol concentration of 15 ~ 25% (v / v) of the night gate immersion Can be.

The present invention relates to a method for manufacturing night gate immersion wine, and more specifically, while minimizing off-flavor or already, such as may appear when manufacturing the immersion directly to the night gate through the existing immersion method, the taste and aroma and health functionality further improved It relates to a method of manufacturing night gate immersion wine. In the present invention, by minimizing the off-flavor or already by the method of processing the night gate, the appropriate mixing method of the night gate and herbal medicine, the addition of apricot concentrate, such as improving the taste and aroma while improving respiratory diseases, improving immunity, improving male sexual function, etc. It is possible to provide a method for manufacturing night gate immersion liquor that can enhance various health functionalities.

It is known to manufacture night gate immersion liquor such as night gate immersion or night gate makgeolli in Republic of Korea Patent Publication No. 10-2005-0072739, Republic of Korea Patent Publication No. 10-2016-0013453, Republic of Korea Patent Publication No. 10-2013-0113117 However, as in the present invention, it is not yet disclosed that the night gate is processed by low temperature aging or added with herbal medicines such as sesame leaves together with the night gate.

1 is a flow chart showing a manufacturing method of night gate immersion wine of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that the contents introduced herein are thoroughly and completely.

<Example 1. Preparation of night gate immersion wine>

A raw material sample for preparing night gate immersion liquor was prepared as follows.

First, a 95% by weight of alcohol was purchased and mixed with water in a volume ratio of 1: 1 to prepare an aqueous alcohol solution. At this time, when the total weight of the alcoholic aqueous solution to 100 was added to the activated carbon corresponding to 0.5 weight to leave for 6 hours to perform a deodorizing process to remove the unique flavor of the alcohol after removing the activated carbon.

The night gate is a process of obtaining the stems and leaves in the raw state before washing them, leaving only the water removed, leaving them in a rotary stirrer at 25 ° C. for 2 hours, and then refrigerating at 4 ° C. for 22 hours. Prepared through. At this time, the fan was connected to a rotary stirrer at 25 ° C. to allow 3 to 4 m / s of breeze to naturally dry.

The apricot concentrate was prepared by mixing apricot fruit and sugar in a weight ratio of 1: 1, aged at 25 ° C. for 60 days, and then removing the dried liquid.

Deodeok (root), green mushroom (fermented part of fruit body), garlic (whole garlic), buttercup (leaves and stems except root), bellflower leaves, cinnamon, mingled greens (leaves containing petioles) have water content of 10 Dry to ˜15% (w / w).

The raw material samples thus prepared were mixed under the conditions shown in Table 1 below to prepare a pretreatment solution for night gate immersion wine.

Condition Night gate
(g) Deodeok
(g) Situation Mushroom
(g) garlic
(g) Buttercup
(g) Bellflower leaves
(g) cinnamon
(g) Myeongmul
(g) Apricot Concentrate
(g) Alcoholic solution
(g) Example 1-1 100 One 20 One One 5 One 14 5 1000 Example 1-2 100 5 10 3 5 5 5 10 5 1000 Example 1-3 100 5 8 5 5 One 5 14 5 1000 Example 1-4 100 3 8 2 One 2 2 20 10 1000

When the total weight of the pretreatment liquid was 100, the activated carbon corresponding to 0.5 weight was added to the pretreatment liquid of the night gate immersion liquor and deodorized for 24 hours, and then the activated carbon was removed. The pretreatment solution of the immersion of the night gate with the activated carbon removed was left at 10 ° C. for 7 days for the first ripening, and after the second ripening for 2 days at 5 ° C. for 21 days, the night gate and each herbal powder were removed. To prepare a night gate immersion alcohol of 16.5% (v / v) (16.5 degrees) alcohol.

On the other hand, the preliminary experiments used the bellflower root instead of using the bellflower leaf as the raw material of night view immersion liquor, but it is enough to substitute the bellflower root in terms of the hangover reduction effect, and to add the bellflower leaf rather than the bellflower root in taste. It is more palatable, and it is judged that it is more cost-effective to use bellflower leaves, which are mostly medicinal and discarded.

<Comparative Example 1. Manufacture of night view door immersion wine to be compared-i>

Preparation of the night gate immersion wine or herbal immersion liquor by the method of Example 1, night field gate immersion wine or herbal immersion liquor was prepared by mixing the night gate, herbal medicine, alcoholic solution, apricot concentrate under the conditions of Table 2 below.

Condition Night gate
(g) Deodeok
(g) Situation Mushroom
(g) garlic
(g) Buttercup
(g) Bellflower leaves
(g) cinnamon
(g) Myeongmul
(g) Apricot Concentrate
(g) Alcoholic solution
(g) Comparative Example 1-1 100 8 0 7 8 0 13 0 12 1000 Comparative Example 1-2 100 20 3 0 0 0 0 25 0 1000 Comparative Example 1-3 100 0 5 10 8 0 10 15 0 1000 Comparative Example 1-4 0 20 73 20 10 10 0 0 15 1000 Comparative Example 1-5 100 10 2 2 2 15 10 2 5 1000

<Comparative Example 2. Preparation of the comparative night immersion wine-ii>

Preparation of night gate immersion liquor by the method of Example 1-2, night tube immersion liquor was prepared by using a dry at room temperature for 3 days immediately at 25 ℃ immediately after harvesting the raw material of the night gate without aging process.

<Comparative Example 3. Manufacture of Night Gate Soaking Wine for Comparison-iii>

The raw material of the night gate was immediately dried at room temperature and dried at 25 ° C. for 3 days, and then added to 35% by weight of an aqueous alcohol solution and stored at room temperature at 25 ° C. for 100 days. After 100 days, water was added to the removed liquid to adjust the alcohol content to 16.5% (v / v) to prepare a night gate immersion liquor using a conventional method. The total night gate amount used was 148 g which is the gross weight of the ethanol aqueous solution of Comparative Example 1-1. The final volume of the night gate immersion was also adjusted to the same volume as in Example 1.

<Comparative Example 4. Manufacture of Night Gate Soaking Wine for Comparison-iv>

A hot water extract powder was prepared as a night gate, and the powder was mixed in an alcoholic aqueous solution and the final alcohol content was adjusted to 16.5% (v / v) to prepare a night gate immersion liquor. The total night gate amount used was 148 g which is the gross weight of the ethanol aqueous solution of Comparative Example 1-1. The final volume of the night gate immersion was the same as that prepared in Example 1. On the other hand, the hydrothermal extract powder of the night gate used at this time is put into 1 l of water per 100 g of night gate door to obtain only the liquid from the extraction for 10 hours at 80 ℃ is to freeze-dried the liquid.

Comparative Example 5. Production of Night Gate Makgeolli

The request for the production of night gate rice wine was made in the place where traditional rice wine was prepared by the conventional manufacturing method using godubab and yeast. To this end, hot water extract powder (see Preparation method of Comparative Example 4) prepared as a night gate was added to makgeolli to prepare a night gate. Makgeolli was used. The volume of the night gate rice wine to which the powder is added was the same as in Comparative Example 4.

Experimental Example 1. Sensory test for each soaking liquor

For each of the immersion liquors of Examples 1 and Comparative Examples 1 to 5, 50 adults aged 20 to 50 were evaluated by the 5-point scoring method for taste, aroma, taste, odor, and already (5 points: very good ↔ 1 point | piece: Very bad) It is shown in following Table 3.

When confirming the results of the following Table 3, the night gate immersion of Example 1 prepared by the method of the present invention was also excellent in terms of taste, aroma and preference, it can be seen that off-flavor or already hardly confirmed. On the other hand, in Comparative Examples 1 to 5 it can be seen that the effect of improving the taste or aroma is not high, or some off-flavors or already have not been completely removed.

Immersion intake conditions flavor incense Personal preference Odor reduction Already reduced Example 1-1 4.3 4.0 4.3 4.2 4.1 Example 1-2 4.2 4.1 4.3 4.3 4.0 Example 1-3 4.4 4.3 4.5 4.1 4.3 Example 1-4 4.2 4.5 4.2 4.0 4.2 Comparative Example 1-1 3.4 3.0 3.2 3.1 3.2 Comparative Example 1-2 3.2 2.9 3.9 2.9 3.2 Comparative Example 1-3 3.1 3.0 2.8 3.0 3.1 Comparative Example 1-4 3.0 3.1 3.5 3.0 2.8 Comparative Example 1-5 3.2 2.9 3.2 3.2 3.2 Comparative Example 2 2.7 2.9 3.0 2.8 2.5 Comparative Example 3 2.6 2.5 2.7 2.7 2.5 Comparative Example 4 2.5 2.7 2.9 2.5 2.9 Comparative Example 5 2.8 2.8 2.6 2.6 2.8

Experimental Example 2. Hangover Reduction Effect for Each Soaking Wine

Each group of 20 adults from 20 to 50 years old was used as a group, and each of the soaked liquors of Example 1 and Comparative Examples 1 to 5 was sampled for 2 hours with appropriate snacks for the next day's hangover phenomenon. (Eg, group 1-Example 1-1 ingestion, group 2-Example 1-2 intake, etc.). The subjects evaluating the results were only those who were found to have recovered their normal alcohol levels below 0.05% within 12 hours after drinking one bottle of soju.

For each hangover, 20 people in the group had ◎ (no headache, heartburn and dizziness), ○ (almost no headache, heartburn and dizziness), △ (a slight headache, heartburn and dizziness) ), × (headache, heartburn and dizziness symptoms) are shown in Table 4 below.

Immersion intake conditions Evaluation staff (persons) ◎ ○ △ × Example 1-1 17 3 0 0 Example 1-2 17 2 One 0 Example 1-3 16 3 One 0 Example 1-4 15 5 0 0 Comparative Example 1-1 0 4 10 6 Comparative Example 1-2 2 5 5 8 Comparative Example 1-3 0 9 9 2 Comparative Example 1-4 One 11 6 2 Comparative Example 1-5 0 3 12 5 Comparative Example 3 One One 15 3 Comparative Example 4 One 5 9 5 Comparative Example 5 One 2 7 10

Referring to the results of Table 4, it was confirmed that the night immersion prepared by the method of the present invention has almost no hangover. The low hangover means that the decomposition of alcohol and acetaldehyde in the body occurred actively, It can be said that it means that the various in vivo side effects that may occur due to the rare appearance.

Therefore, through the above results, it is confirmed that the night gate immersion liquor prepared by the method of the present invention has a good taste and aroma and a low hangover, and thus has excellent health function.

Claims (5)

(First step) preparing a night gate, deodeok, green mushrooms, garlic, buttercups, bellflower leaves, cinnamon, spinach, apricot concentrate and 40-60% (v / v) alcohol (ethanol) aqueous solution;
(Second step) preparing the pre-treatment solution of night view immersion wine by mixing the night gate, deodeok, situation mushroom, garlic, buttercup, bellflower leaf, cinnamon, tuna, apricot concentrate and alcoholic solution; And,
(Step 3) aging of the pre-treatment solution of the night gate immersion wine; the method of manufacturing a night gate immersion wine comprising a. The method of claim 1,
The first step of the night gate is characterized in that obtained by repeating the process of ripening for 2 to 4 hours at 23 ~ 28 ℃ and low temperature aging for 20 to 22 hours at 4 ~ 10 ℃ after collecting the raw grass Manufacturing method of night gate immersion wine. The method of claim 1,
The apricot concentrate of the first step is the production method of night gate immersion wine characterized in that the aging by adding sugar to the apricot fruit. The method of claim 1,
In the third step, the pre-treatment solution of the night gate immersion liquor is first aged at 8 to 12 ° C. for 5 to 10 days and then aged at 20 to 30 days at 4 to 6 ° C. for immersion of the night gate. Manufacturing method. Night view gate immersion wine prepared by the method of any one of claims 1 to 4.

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