KR20200138949A - Method for preparing wine by using extract of Hippophae rhamnoides - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented wine using a Hippophae Rhamnoides L. fruit extract, which comprises a sulmit manufacturing step of inputting steamed koji, yeast, and water to expand and cultivate the yeast for fermentation; a first mashing step of inputting koji and water to sulmit and expanding and cultivating yeast required for fermentation to manufacture a first mashed material; a second mashing step of inputting koji, a saccharifying enzyme agent, and water to manufacture a second mashed material; a filtering step of filtering the second mashed material to separate a fermented liquid and sake cake; and a fermentation and aging step of adding a Hippophae Rhamnoides L. fruit extract to the fermented liquid and performing fermentation and aging. According to the present invention, the Hippophae Rhamnoides L. fruit extract is manufactured by inputting an acidic organic solvent to fruits of Hippophae Rhamnoides L. and pulverizing the mixture with a pulverizer, performing extraction at 40 to 60°C for 4 to 8 hrs, performing filtration to separate a supernatant part, vacuum-concentrating the supernatant part at 60 to 80°C, and adding a polyphenol compound to a concentrate. Accordingly, nutrients included in the fruit of Hippophae Rhamnoides L. are stabilized by double structure.

Description

Method for preparing fermented liquor using vitamin tree fruit extract {Method for preparing wine by using extract of Hippophae rhamnoides}

The present invention relates to a method for producing fermented liquor using a vitamin tree fruit extract, and more particularly, to a method for producing a fermented liquor using a vitamin tree fruit extract stabilizing the main component of the vitamin tree fruit as a natural substance.

Vitamin tree (sea buckthorn) is a useful plant known from ancient times, and contains a large amount of nutrients such as various vitamins, amino acids, beta carotene, SOD, malic acid, citric acid, flavonoids, unsaturated fatty acids, minerals, etc., vitamin A, vitamin C Compared to other fruits and vegetables, etc., it is known to have an excellent effect on promoting metabolism and preventing skin aging.

In addition, the fruit of the vitamin tree contains more than 190 types of nutrients such as 6 vitamins, 22 types of fatty acids, and plant micronutrients.In particular, vitamin C is 265 times that of grapes, 176 times that of apples, 265 times that of tomatoes, and It contains 800 ~ 1500mg per 100g, equivalent to 58 times, so it is known as a report of vitamin C.

In order to utilize the anticancer function, metabolic function, skin aging prevention function, and sulfurization function of the vitamin tree fruit, the component of the vitamin tree fruit is extracted and used in foods, cosmetics, and alcoholic beverages. Due to the ingredients having strong oxidizing properties such as C, there is a problem that a significant amount of the ingredients are decomposed during the process of extracting the vitamin tree nut component, the process of manufacturing food, cosmetics, liquor, and the like, and during the preservation process.

Therefore, in the process of extracting vitamin tree fruit, product manufacturing using vitamin tree fruit extract, and preservation process, the oxidizing power of components with high oxidizing properties such as vitamin C is suppressed as much as possible, thereby maintaining the active ingredient in the natural nutrient of vitamin tree fruit as much as possible. Technology is emerging as an issue.

Korean Patent Publication No. 10-0794200 (Patent Document 1) discloses a method of manufacturing Takju using the leaves and stems of a vitamin tree, but only the leaves and stems of a vitamin tree are brewed in water and then added when making Takju. How to use it.

However, according to Patent Document 1, the leaves and stems of vitamin trees collected in a dry state are in contact with water for a long time, and as they are heated, rapid oxidation occurs, resulting in decomposition of a significant amount of components. In addition, since only the process of putting worrisome water into Takju is used, it is a serious problem that the nutrients contained in the leaves and stems of the vitamin tree are discarded during the process of putting in Takju and preserving after putting it into Takju. Is generated.

: Korean Patent Publication No. 10-0794200

Accordingly, it is an object of the present invention to provide a method of manufacturing a fermented wine using a vitamin tree fruit extract in which nutrients contained in the vitamin tree fruit are maintained as much as possible.

Another object of the present invention is to provide a method of stabilizing a component contained in a vitamin tree by using an acidic solvent, which is a natural substance, when extracting the fruit of a vitamin tree, and preparing a fermented wine using this.

Another object of the present invention is to provide a method of preparing a fermented liquor capable of stabilizing a vitamin tree nut component in a dual structure by mixing natural polyphenols with a vitamin tree fruit extract and adding it in the fermentation step of the fermented liquor.

For the above purposes, a method for producing fermented liquor using a vitamin tree fruit extract according to an embodiment of the present invention is a step of preparing a liquor for expanding and culturing yeast for fermentation by adding increased rice, yeast, and water. ; A first-stage immersion step of preparing a first-stage immersion product by expanding and culturing yeast required for fermentation by adding the rice and water to the base liquor; A second-stage immersion step of preparing a second-stage immersion by injecting rice, saccharification enzyme, and water into the first immersion; A filtering step of separating fermentation broth and sake lees by filtering the two-stage soaked water; And a fermentation aging step of adding a vitamin tree fruit extract to the fermentation broth, fermenting and aging.

The vitamin tree fruit extract is pulverized using a grinder after adding an acidic organic solvent to the vitamin tree fruit, extracted for 4 to 8 hours at 40 to 60°C, and then filtered to separate the upper layer, and then 60 to 80°C. It can be prepared by concentrating under reduced pressure and adding a polyphenol compound.

In addition, the organic solvent is a mixture of ethyl alcohol and wood vinegar, and the polyphenol compound may include at least one polyphenol compound of Rutin, Catechin, and Quercetin.

Moreover, 1 to 200% by weight of the wood vinegar solution may be added, and 1 to 300% by weight of the polyphenol compound may be added.

According to the present invention, the vitamin tree fruit extract, which maintains the components of the vitamin tree fruit as much as possible, is used in the manufacture of fermented wine to have an effect according to the unique function of the vitamin tree fruit.

In addition, according to the present invention, natural acidic solvents such as wood vinegar are used to inhibit the decomposition of components with strong oxidizing properties, such as vitamin C, among components of vitamin tree fruit, as well as relieve hangover, lower blood alcohol concentration, and recover from fatigue. It is effective in helping with function, skin aging prevention and activation function.

In addition, according to the present invention, there is an effect according to the natural polyphenol by adding natural polyphenol to the vitamin tree fruit extract.

1 is a flow chart showing a method of manufacturing fermented liquor using a vitamin tree fruit extract according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings and preferred embodiments. For reference, in the following description, detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention are omitted.

1 is a flow chart showing a method of manufacturing fermented wine using a vitamin tree extract according to an embodiment of the present invention, and will be described in detail with reference to FIG. 1.

Referring to Figure 1, the fermented liquor manufacturing method of the present invention is largely a base liquor manufacturing step (S100), a first step immersion step (S110), a second step immersion step (S120), a filtration step (S130) and a fermentation aging step (S140) Include.

First, there is performed a step (S100) of producing a base liquor in which yeast for fermentation is expanded and cultured. The increased rice, yeast, and water are added and fermented for 5 to 6 days at a room temperature of 22 to 28°C to prepare a base liquor.

The above described below prevents contamination of various bacteria in the first stage immersion described later, and further, plays a role in preventing various bacteria even at the time when there is the greatest risk of contamination of various bacteria due to insufficient yeast growth and insufficient alcohol production in the early stage of the second stage immersion. Is done.

Subsequently, the rice and water are added to the lower liquor, and fermented for 5 to 6 days at a room temperature of 22 to 28° C. to perform a first stage immersion step (S110). The room temperature is preferably maintained at 27 ~ 28 ℃, and stirred 1 ~ 2 times a day.

The first-stage soaking step is a step of expanding and culturing the yeast required for fermentation in stages, and the second-stage soaking step is reached by saccharification of the entry itself and growth of the yeast over time.

Thereafter, saccharification enzymes such as yeast, coenzyme, and purified enzyme, rice and water are added to the first stage soaking water, and a second immersion step (S120) is performed at room temperature of 22 to 28°C. The room temperature is preferably fermented at 25 ~ 26 ℃ lower than the first stage immersion.

When about 5 hours elapse after the second-stage soaking step, the second-stage soaking water sufficiently absorbs water (from which the enzyme has been leached), so that saccharification and alcohol fermentation are active at the same time.

Subsequently, the two-stage soaked water is filtered to separate the fermentation broth from the sake lees (S130) Since the filtration in the present invention can use a known technique, it will not be described separately.

Finally, the fermented liquor is finally completed through a fermentation aging step (S140) in which a vitamin tree fruit extract is added to the fermentation broth, and fermented and aged for 15 to 20 days at room temperature of 4 to 10°C.

In the vitamin tree fruit extract, a natural acidic solvent is added to the collected vitamin tree fruit (S200), and pulverized using a grinder (S210). Subsequently, after extraction for 4 to 8 hours at 40 to 60°C (S220), filtration is performed to separate the upper layer (S230), followed by concentration under reduced pressure (S240) at 60 to 80°C.

Natural substances such as wood vinegar and ethyl alcohol are used as the acidic solvent, and the ethyl alcohol is added in two to three times the amount of the vitamin tree fruit, and 1 to 200 parts by weight of the wood vinegar is added.

The wood vinegar liquid is produced by cooling the smoke generated by the thermal decomposition of wood at high temperatures and allowing it to stand for a certain period of time to remove harmful substances through a refining process, and is a natural acidic liquid whose main component is acetic acid. Therefore, it not only suppresses the decomposition of components with strong oxidative properties such as vitamin C among the components of the vitamin tree fruit, but also contains 200 nutrients such as formic acid propitosan. It exerts a greater effect on blood alcohol concentration reduction, fatigue recovery, skin aging prevention and activation. It will be said that the hangover relief function, the blood alcohol concentration lowering function, and the like correspond to functions particularly required in the present invention, which is a method for producing fermented wine.

In addition, a final vitamin tree fruit extract is prepared by adding natural polyphenol to the extract (S250). In another embodiment of the present invention, it is possible to separate the upper layer by filtering (S230), then add the natural polyphenol, and concentrate under reduced pressure (S240).

The natural polyphenol is a substance having strong antioxidant power by being substituted with two or more hydroxyl groups in hydrogen of the benzene ring (C ₆ H ₆ ).It is added during the extraction of the vitamin tree fruit extract and has strong oxidizing properties among the components of the vitamin tree fruit. Inhibits the decomposition of ingredients.

In particular, when you drink fermented liquor containing polyphenols, alcohol is decomposed in the liver to make a substance called NADH, and since this substance has the effect of reducing the partner, the antioxidants used once help restore their function. Because it is given, it has the advantage of being transformed into a form that can be involved in alcohol breakdown again.

In addition, the natural polyphenol contains at least one polyphenol of rutin, catechin, and quercetin, and about 1 to 300 parts by weight is added. More strictly, it is more preferable to add 20 to 250 parts by weight.

Therefore, the fermented liquor manufacturing method according to the present invention is characterized in that the nutrient component of the vitamin tree fruit is maintained as much as possible by stabilizing a component having strong oxidizing properties among the vitamin tree fruit components in a double structure using a natural acidic solvent and polyphenol.

<Example 1>

After adding 7kg of rice, 18g of yeast, and 14L of water, it was fermented for 5 days while maintaining a room temperature of 27℃ to prepare a base liquor.

After adding 53kg of imported rice and 160L of water to the base liquor above, it was fermented for 5 days while maintaining an indoor temperature of 27°C to perform a first stage immersion.

180kg of rice, 96kg per starch, 72g of purified enzyme, and 400L of water were added to the first-stage soaking water, and then two-stage soaking was performed while maintaining an indoor temperature of 25°C.

The two-stage soaked water was filtered with a filter press and separated into 900L of fermentation broth (15% alcohol content) and 12L of sake lees.

After adding 150 g of a vitamin tree fruit extract to the filtered fermentation broth, fermented liquor was completed by fermenting and aging for 15 days at room temperature of 4 to 10°C.

In the vitamin tree fruit extract, 2L of ethyl alcohol and 0.3L of wood vinegar were added to 1 kg of vitamin tree fruit, pulverized with a grinder, and extracted at 50°C for 6 hours. After extraction, filtration was performed to separate the supernatant, and the mixture was concentrated under reduced pressure at 70°C.

<Experimental Example 1>

A vitamin tree fruit extract was prepared using the method of Example 1, and the results of measuring the titer of vitamin C under the following measurement conditions while changing the ratio of the added wood vinegar are shown in Table 1.

Measurement conditions were temperature 27 ℃, humidity 89%, after 3 days and 7 days after measuring the amount of vitamin C contained in the vitamin tree extract, when the initial titer was 100, the titer of vitamin C was measured.

Vitamin C titer comparison result Mixing amount (weight ratio) Titer (%) Vitamin C Wood vinegar 3 days 7 days Blend 1 10 0 56 41 Mix2 10 1.5 78 65 Mix 3 10 5 86 79 Mix 4 10 10 86 79 Mix 5 10 20 88 81 Mix 6 10 30 89 83

According to Table 1, it can be seen that the degree of stabilization of vitamin C is increased in proportion to the amount of vitamin C contained in the fruit of the vitamin tree.

<Example 2>

After adding 7kg of rice, 18g of yeast, and 14L of water, it was fermented for 5 days while maintaining a room temperature of 27℃ to prepare a base liquor.

After adding 53kg of imported rice and 160L of water to the base liquor above, it was fermented for 5 days while maintaining an indoor temperature of 27°C to perform a first stage immersion.

180kg of rice, 96kg per starch, 72g of purified enzyme, and 400L of water were added to the first-stage soaking water, and then two-stage soaking was performed while maintaining an indoor temperature of 25°C.

The two-stage soaked water was filtered with a filter press and separated into 900L of fermentation broth (15% alcohol content) and 12L of sake lees.

After adding 150 g of vitamin tree fruit extract to the filtered fermentation broth, fermented liquor was completed by fermenting and aging for 15 days at room temperature of 4 to 10°C.

In the vitamin tree fruit extract, 2L of ethyl alcohol and 0.3L of wood vinegar were added to 1 kg of vitamin tree fruit, pulverized with a grinder, and extracted at 50°C for 6 hours. After extraction, filtration was performed to separate the supernatant, concentrated under reduced pressure at 70° C., and 0.3 L of rutin was added to prepare.

<Experimental Example 2>

A vitamin tree fruit extract was prepared using the method of Example 2, and the results of measuring the titer of vitamin C under the following measurement conditions while changing the ratio of lutein to be added are shown in Table 2.

Measurement conditions were temperature 27 ℃, humidity 89%, after 3 days and 7 days after measuring the amount of vitamin C contained in the vitamin tree extract, when the initial titer was 100, the titer of vitamin C was measured.

Vitamin C titer comparison result Mixing amount (weight ratio) Titer (%) Vitamin C Routine 3 days 7 days Blend 1 10 0 89 83 Mix2 10 1.5 94 88 Mix 3 10 5 94 88 Mix 4 10 10 96 89 Mix 5 10 20 97 91 Mix 6 10 30 98 93

According to Table 2, it can be seen that the degree of stabilization of vitamin C is increased in proportion to the amount of vitamin C contained in the fruit of the vitamin tree.

Until now, the present invention has been described in detail with reference to preferred embodiments, but those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features thereof. The embodiments are illustrative in all respects and should be understood as non-limiting.

And, the scope of the present invention is specified by the claims to be described later rather than the detailed description, and all changes or modified forms derived from the meaning and scope of the claims and the concept of equivalents thereof are interpreted as being included in the scope of the present invention Should be.

Claims (3)

In the fermented wine manufacturing method using a vitamin tree fruit extract,
The step of preparing a base alcohol for expanding and culturing the yeast for fermentation by adding the increased rice, yeast and water;
A first-stage immersion step of preparing a first-stage immersion by adding the rice and water to the base liquor, and expanding the yeast required for fermentation;
A second-stage immersion step of preparing a second-stage immersion by adding rice, saccharification enzyme, and water to the first immersion;
A filtering step of separating fermentation broth and sake lees by filtering the second-stage soaked water; And
Including; fermentation and aging step of adding a vitamin tree fruit extract to the fermentation broth, fermenting and aging,
The vitamin tree fruit extract is pulverized using a grinder after adding wood vinegar liquid and ethyl alcohol to the vitamin tree fruit, extracted for 4 to 8 hours at 40 to 60°C, and then filtered to separate the upper layer, 60 to 80 A method for producing fermented liquor using a vitamin tree fruit extract, characterized in that it is prepared by concentrating under reduced pressure at °C and adding at least one natural polyphenol of Rutin, Catechin, and Quercetin. The method of claim 1,
The method for producing fermented liquor using a vitamin tree fruit extract, characterized in that 1 to 200 parts by weight of the mokcho liquor is added based on the ethyl alcohol. The method of claim 1,
The polyphenol is a fermented liquor manufacturing method using a vitamin tree fruit extract, characterized in that 1 to 300 parts by weight is added based on the ethyl alcohol.

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