KR20210045053A - A method for manufacturing using the extract of herb medicines - Google Patents

Abstract

The present invention relates to a method for manufacturing medicinal liquor using a medicinal herb extract to enhance the health of modern people. According to the present invention, the method comprises: an aronia enzyme manufacturing step of mixing 55.44 wt% of mashed aronia with 44.36 wt% of sugar, stirring the mixture until the sugar dissolves, evenly mixing 0.02 wt% of bay salt with the mixture, performing primary fermentation for three months, and performing secondary fermentation of only a first fermented liquid for 3 to 6 months; an unrefined rice wine manufacturing step of steaming 36.72 wt% of soaked rice, evenly mixing 13.52 wt% of yeast and 0.11 wt% of Achyranthes bidentata Blume with steamed rice, mixing 22.53 wt% of a decoction of Achyranthes bidentata Blume and 27.12 wt% of water with the mixture, performing fermentation for six days while maintaining the temperature at 25 to 28℃, filtering the mixture through a strainer, and pressing the remaining ingredients in the strainer tightly to make unrefined rice wine which is a base liquor; a medicinal herb extract manufacturing step of inserting 18.32 wt% of Pueraria lobata Ohwi flower powder, 16.37 wt% of plantago hull powder, 16.62 wt% of jujube, 8.72 wt% of Pueraria lobata Ohwi roots, 7.21 wt% of licorice, 4.58 wt% of Atractylodes japonica Koidz. et. Kitagawa, 4.83 wt% of Poria cocos Wolf, 7.46 wt% of Citrus unshiu Markovich, and 16.89 wt% of purified water in a pressurized extractor, stirring the mixture, and acquiring a medicinal herb extract through hot water extraction at 90 to 120℃ for 4 to 6 hours; a medicinal liquor manufacturing step of mixing and stirring 35 to 45 wt% of the unrefined rice wine and 35 to 45 wt% of the medicinal herb extract, mixing 5 to 15 wt% of the aronia enzyme, and performing fermentation at 20 to 27℃ for seven days; and a medicinal liquor forming step of settling contents with high specific gravity to the bottom and placing contents with low specific gravity at the top according to a specific gravity difference of the fermented medicinal liquor to separate and move only the upper liquor placed on an upper part to a separate container, and performing fermentation at 20 to 27℃ for three days.

Description

A method for manufacturing using the extract of herb medicines}

The present invention relates to a method for manufacturing abbreviated medicine using herbal extracts, and more particularly, by fermenting when making makgeolli by fermenting makgeolli by mixing a makgeolli liquid and water, the extracted herbal medicine and fermented aronia It relates to a method for manufacturing abbreviation using herbal extracts that are good for sweetness and throat by adding enzymes to fermented makgeolli, and good for health through active ingredients of herbal medicines.

Since Korea has been mainly cultivating rice since ancient times, grain wine made from rice and koji as raw materials has been developed from an early age. Therefore, the exact origin of makgeolli, also known as takju, nongju, jaeju, and hoeju, is unknown, but since the sake of separating the sake from the gokju, the liquor debris has been ruined. It is referred to as makgeolli, meaning that it has grown, and it seems to have been used habitually among farmers.

The makgeolli is a process of making godubap steamed with snow crab, glutinous rice, barley, and flour in a siru, cooling the godubap, mixing yeast and water with the cooled godubap, and mixing the godubap mixed with the yeast and water at a constant temperature. It is produced by fermentation and the processes of squeezing and squeezing the sake from the fermented godubap.

Conventionally, if you place liquor made by mixing kodubap with koji and put a'井'-shaped jingle on an earthenware bowl and sift it through a sieve, it becomes cloudy and thick takju, and it becomes clear liquor when you take the spring water and pour it out.

However, conventional makgeolli has a bad taste, and there is a problem that anyone cannot easily try makgeolli due to a hangover after tasting.

On the other hand, abbreviation is an abbreviation of liquor in which the ingredients of medicinal herbs and other medicines with excellent flavor or substances useful for gangjeong are leached. The liquor itself is drunk with alcohol, as it is called Baekyakjijang (百藥之長). It has a medicinal effect such as relieving stress, but it is an abbreviation passed down to the private sector. Fruits and fruits such as quince wine, cider wine, wine, apricot wine, apricot wine, azalea wine, maroon wine, and darae wine are immersed in alcohol. , Fermented liquor, ginseng liquor, arrowroot liquor, garlic liquor, etc. are made by extracting active ingredients by immersing substances that have beneficial ingredients on the human body in alcohol.

In addition, as a liquor obtained by precipitating herbal medicinal herbs in alcohol and extracting the medicinal properties contained in medicinal herbs, there is a method of immersing medicinal herbs such as well-known Chinese medicinal herbs such as Omija, Gugija, Licorice, Angelicae, Countess, Hwangbi, and jujube in alcohol. For medicinal effects, it is widely known to mix two or more herbal medicinal herbs and immerse them in alcohol.

As such, herbal beverages with various types and specific medicinal effects have been developed focusing on the development of functional health foods or reinforcing the functionality of existing foods as interest in health and longevity increases along with the improvement of the standard of living. Actually.

However, in the case of functional health foods or health drinks as described above, it is necessary to drink regularly in order to obtain medicinal effects, so in the case of modern people who suffer from busy daily life and routine, lack of exercise, and suffer from excessive stress mentally and physically, excessive stress occurs. It is not suitable as a means of relieving reduced physical strength and exhausted fatigue caused by.

Therefore, they usually drink alcoholic beverages, and the alcoholic beverages used at this time were simply alcohol, not having medicinal effects or functionality.

Therefore, in the case of the simple alcohol, absorption in the body is delayed after drinking, and due to the fact that the body is not discharged quickly, it accompanies various pains such as headache, heartburn, nausea or uncomfortableness, which increases fatigue and stress. In addition to causing results, there is a problem that causes factors that cause various diseases and the like.

So, in recent years, after mixing and manufacturing various herbal medicines with their respective medicinal effects, health supplementary drinks that can improve pharmacology as well as help to improve health such as rejuvenation, anti-fatigue effect, antioxidant, and energy enhancement by the medicinal effects of these herbal medicines. Or, although a lot of alcoholic beverages have been developed, most of them are functional health supplements and alcoholic beverages intended to obtain a pharmacological effect, so that the effect can be obtained by relatively consistent drinking.

Therefore, for modern people who are chased by a busy routine, it is not easy to drink regularly, and because they have the notion of pharmacological function according to drinking, they are reluctant to drink happily, so that they cannot get a satisfactory effect in relieving the accumulated stress. Became.

Accordingly, the applicant of the present invention intends to propose a method for preparing a new summary by mixing fermented makgeolli with fermented makgeolli using aronia enzyme and herbal extracts.

[Related technical literature]

1. Abbreviation and manufacturing method of abbreviation (A MEDICINAL WINE AND A METHOD FOR MANUFACTURING OF MEDICINAL WINE) (Patent Registration No. 10-1357658)

2. A composition comprising the extract of herb medicines for enhancing immunity and a medical wine using the composition (Patent Registration No. 10-0477959)

The present invention has been conceived to solve the above problems, and the object is to contain the active ingredient of the hyssop by fermenting during the manufacture of makgeolli by mixing the right sesame juice and water when making makgeolli, and the extracted herbal medicine and fermented aronia The purpose of this is to provide a method for manufacturing abbreviated medicine using herbal extracts, which are good for sweetness and throat by adding enzymes to fermented makgeolli, and good for health through active ingredients of herbal medicines.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a method for preparing a summary using a herbal extract according to an embodiment of the present invention is, after removing water, mixing 44.36% by weight of sugar with 55.44% by weight of crushed aronia, stirring until the sugar is dissolved, and then adding 0.02 sea salt. Aronia enzyme production step of mixing and rotting evenly by weight percent, first fermenting for 3 months, and placing only the primary fermented stock solution in a container for secondary aging for 3 to 6 months; After removing moisture and steaming 36.72% by weight of soaked rice, 13.52% by weight of yeast and 0.11% by weight of hyssop are added to the steamed rice, then evenly rotted, 22.53% by weight of hyssle decoction and 27.12% by weight of water are added, and then 25 to 28% by weight of the soaked rice is rotted again. If the temperature is maintained, fermentation is carried out for 6 days, and the remaining ingredients in the filter screen are pressed tightly and squeezed in a makgeolli production step; 18.32% by weight of brown powder, 16.37% by weight of Psyllium husk powder, 16.62% by weight of jujube, 8.72% by weight of ground root, 7.21% by weight of licorice, 4.58% by weight of Jinja, 4.83% by weight of Bokryeong, 7.46% by weight of dermis, and 16.89% by weight of purified water were added to a pressurized extractor. After putting and stirring, preparing a herbal extract through hot water extraction at 90 to 120° C. for 4 to 6 hours; An outline manufacturing step of mixing 35 to 45% by weight of the makgeolli and 35 to 45% by weight of the herbal medicine extract, stirring, mixing 5 to 15% by weight of aronia enzyme, and fermenting at 20 to 27°C for 7 days; And fermented abbreviation according to the difference in specific gravity, the contents with high specific gravity sink to the lower part, and the contents with low specific gravity are located in the upper part. Only the upper liquor located in the upper part is separated and transferred to a separate container, followed by fermentation at 20 ~ 27℃ for 3 days. Forming step: characterized in that it consists of.

At this time, in the makgeolli production step of the method for producing an abbreviated medicine using the herbal extract according to the present invention, the decoction is provided so that 15.79% by weight of the decoction is added to 84.21% by weight of water, and then decoated with a low heat to be 27.12% by weight to the total 100% by weight. In the manufacturing step, the outline content is characterized by consisting of 51.43% by weight of makgeolli, 40.75% by weight of herbal extract, and 7.82% by weight of aronia enzyme.

In addition, extracts extracted from the herbal medicine extract extracted by hot water extraction in the herbal medicine extract manufacturing step of the herbal medicine extract according to the present invention are compressed using a compression filter to exclude solids remaining in the compactor. It is characterized in that it is used as a raw material for herbal extracts.

The method for producing abbreviated medicine using the herbal extract according to the present invention includes the active ingredient of the hyssop by fermenting the makgeolli by fermenting it when making makgeolli by mixing the makgeolli juice with water, and the extracted herbal medicine and the fermented aronia enzyme are added to the fermented makgeolli. It has good sweetness and throat by adding it, and it can provide healthy herbal medicines through the active ingredients of herbal medicines.

In addition, the abbreviation using the herbal extract according to the embodiment of the present invention does not have a headache and heartburn caused by a hangover, and does not have a strong smell of alcohol such as makgeolli or dongdongju after drinking. In addition, the abbreviation according to the present invention relieves the stress caused by alcohol in modern people suffering from busy daily life and accumulates a lot of stress, and has the effect of improving rejuvenation and health through pharmacological action by rapid absorption in the body. .

Figure 1 is a flow chart showing a summary preparation using a herbal extract according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail on the basis of the accompanying drawings.

The present invention is effective in anti-inflammatory, antioxidant and immunity enhancement, depending on the physiologically active ingredients by adding the extracted herbal medicine and fermented aronia enzyme by fermentation by mixing and fermenting makgeolli with makgeolli. It has a good sweet taste and good throat, and it can provide a healthy summary through the active ingredients of herbal medicines.

As shown in the accompanying Figure 1, the abbreviation manufacturing method using the herbal extract according to the present invention is prepared through the aronia enzyme manufacturing step, makgeolli manufacturing step, herbal extract manufacturing step, mixing step, fermentation and shaping step, The properties of the raw materials used in each step of the present invention will be looked at in detail.

<Useul>

It is a perennial herb that grows wild in the mountains and fields in the sub-central region. The height is 50-100cm, the main stem is square, and the nodes are prominent. The leaves are long oval or oval, with some hairs and 10-20cm long. Flowers bloom in August-September, and hangs on the end of the main stem or on the axils of leaves. Fruits are long ovals, easily fall off, stick to clothes, and contain 1 seed each.

A herb used as a medicinal herb, or the name of a medicinal herb made from this herb. It is a perennial grass that grows in the mountains and fields in the south of central Korea. The main ingredients are saponin, potassium, and mucous. Yakseong is plain and non-poisonous, and the taste is bitter. It is mainly used to treat liver and kidney diseases. It is also good for the lungs, stomach, and heart. It is also used for back and leg pain, and is effective even when injured by an external shock or when joints and ligaments are stretched.

<Aronia>

Aronia is a shrub of the genus Aronia of the Rosaceae family, mainly distributed in wetlands in eastern North America. It is cultivated mainly for ornamental use or for obtaining fruit. The fruit has a sour taste and is used in various foods such as jam, syrup, juice, and wine. It is known as one of the super foods because it is rich in antioxidants such as polyphenols.

Aronia is a generic term for shrubs and fruits belonging to the genus Rosaceae Aronia, a dicotyledonous plant, and is a species with the highest anthocyanin content among berries of berries.

Aronia is a species with the highest anthocyanin content among berries such as elderberry, raspberry, and blueberry.According to the US Department of Agriculture's'Anthocyanin-T Ton Comparison Study Results by Berries', Aronia contains 1480mg of anthocyanin per 100g. This is higher than 92mg per 100g of raspberry and 386mg per 100g of blueberry. Due to its high anthocyanin content, it has excellent anti-cancer effect due to its high antioxidant activity, prevents diabetes, reduces weight, prevents liver damage, relieves inflammation, and relieves eye strain. And so on.

In addition, aronia contains anthocyanin, which is a powerful anti-cancer substance. It inhibits active oxygen in the body, has anti-inflammatory and anti-cancer effects, and anthocyanin promotes the resynthesis of a retinal pigment called lotopsin to treat various eye diseases such as glaucoma and cataracts. It helps a lot in prevention, and also, anthocyanins remove free radicals, which are skin aging substances, and provide vegetable essential oils.

In addition, it is good for diabetes by reducing the glycated lipoprotein, a substance that causes diabetes complications by promoting the production of collagen and lipid layers, and promoting insulin production.It is good for preventing dementia by removing hemotoxins that cause damage to nerve cells in the brain. As a flavonoid-series pigment, this flavonoid-series pigment prevents cholesterol from accumulating in blood vessels and lowers cholesterol levels, helping to prevent cardiovascular disease and stroke.

<Galhwa>

The dried arrowroot flower is used as a medicinal herb to relieve alcohol poisoning or to stop bloody stools, and isoflavonoids inhibit alcohol absorption and have excellent efficacy in relieving hangovers.Fever, thirst, nausea, poor food consumption, vomiting, etc. To relieve symptoms, drinking tea after or before drinking will help relieve hangovers.

In addition, brown flower contains estrogen, which is 3 times that of soybeans and 600 times that of pomegranate, so if you steadily consume it with tea, it promotes metabolism and relieves menopausal symptoms, and has excellent ability to discharge wastes and sputum, so it is effective in treating inflammation. It has good effects on tonsillitis, acute otitis media, and rhinitis.

It plays a role in reducing blood alcohol concentration, helps to improve liver function through antipyretic and detoxification by lowering liver heat and releasing gas and blood, and isoflavones contained in a large amount lowers cholesterol levels and facilitates blood circulation, resulting in high blood pressure. , It helps to prevent and improve vascular diseases such as arteriosclerosis.

<Phase blood>

Psyllium husk is a dicotyledonous plant, a perennial plant of the family plantain. It is a native herb commonly found on grass and roadsides. Psyllium plantain (Psyllium) is an oral plant that is collected and dried from early April to early May and is edible as a functional raw material for health functional foods. It refers to a product made to be suitable for edible use by crushing the skin of Psyllium (Plantago ovata or Plantago spp.). It contains more than 79% of dietary fiber and contains various fiber, so it has an excellent effect of removing old waste products in the intestine. It is rich in fiber, but fiber is an ingredient that is not decomposed or absorbed in the body. It helps to soothe constipation, diarrhea, and irritable colitis, and is known to improve cholesterol and smooth bowel movements.

Psyllium husk refers to the skin of plantain seeds (chajeoncho) from herbal medicine. Psyllium husk is a natural dietary fiber that contains few calories as an ingredient in many health foods.

Psyllium husk has a diuretic effect and lowers the moist heat of the lower chow, so the amount of urine is small when the body is swollen, and it shows a good response to symptoms that are difficult to come out, so it is widely used for pyelonephritis, urethritis, and cystitis.

Psyllium is a dietary fiber with excellent water absorption and has the property of swelling by absorbing water up to 40 times.When consumed with water, it acts on the intestinal wall to promote peristalsis, and the volume expands to excrete impurities in the intestinal wall. It is said to help.

Apart from that, the tea plant has a diet effect by causing a feeling of satiety, and it helps immunity by further stimulating beneficial intestinal bacteria in the intestine. Recently, it is widely used as a raw material for intestinal cleaning and constipation treatment.

<Access>

Galgeun is the root of arrowroot, sweating, reducing heat, curing high fever, headache, quenching thirst, and being used for alcohol poisoning, indigestion, headache, and abdominal pain.

Arrowroot is a vine-like broad-leaved tree with fallen leaves, and the stem has green or brown hairs. The leaves are alternating with triple leaves and have long petioles. The small leaves are both 15cm long and wide, especially the small leaves at the top are larger. On the other hand, white hairs appear densely on the back of the leaf. In late summer, beautiful red-purple butterfly flowers on the axils of leaves form a raceme of about 15cm in length and run. At this time, each butterfly flower is about 2cm long, and the substrate is particularly bright in color. After flowering, it becomes an elongated pod with brown hairs several centimeters long. It grows mainly in the sunny areas at the foot of the mountain, and is distributed throughout the Korean Peninsula. The root of arrowroot is called'galgeun', and it has a sweet taste and has a structure in which fiber and starch are tangled. It is mainly used as a medicinal material, and it is dried and boiled, or raw.

<Jujube>

The general constituents of jujube include water 25.7%, crude protein 4.9%, and crude flour 4.7%, and sugars account for the largest proportion with 60%, and glucose, fructose, and sucrose are the main sugars.

Among the varieties of jujube, demodulation was 57.8% of sugar, 28.4% of moisture, 5.2% of crude protein, 2.9% of crude ash, 17.8% of alcohol-insoluble solids, 3.7% of hydrochloric acid soluble pectin, 3.0% of soluble pectin, salt-soluble pectin 1.1 %.

As for the ingredients related to taste, proline is the most, glutamic acid is the second, and these two free amino acids account for 40% of the total free amino acids, and tyrosine, glycine, methionine, and threonine are also contained.

The volatile aroma components of dried jujube have more volatile compounds than raw jujube due to maillard browning reaction that occurs during drying, and acetic acid, methylbenzen, and benzealdehyde have been identified. Organic acids consist only of citric acid and malic acid, so their composition is simpler than that of general fruits and vegetables. The composition of soluble pectin in jujube is the highest with 7.2% of hydrochloric acid soluble pectin, which is considered protopectin, 4.4% of soluble pectin present in the free state, and 1,7 of salt-soluble pectin that binds to divalent metal ions such as magnesium and calcium. It is reported as.

<Liquorice>

Licorice is a medicinal plant and its roots are legalized for medicinal use, and its scientific name is Glycyrrhiza uralensis FISCH. The roots are dried and used as herbal medicine, but the taste is sweet and the properties are flat, good for detoxification of toxic substances, helping the weak stomach function, stopping coughing, and stabilizing the mind. Harmonize.

Licorice contains sweet glycyrrhizin and glabric acid, sucrose, glucose, liquiritin, and lycoricidine. Glycyrrhizin detoxifies diphtheria toxin, tetanus toxin, hydrochloride codeine, strychnine acetate, snake venom, pufferfish venom, etc., and has anti-inflammatory properties, so it has the effect of suppressing edema.

In addition, glycyrrhizin has an effect of lowering blood pressure by lowering cholesterol levels in the blood, promoting the secretion of bile, and has antitussive and analgesic effects.

Licorice relieves spasms of smooth muscles to treat abdominal pain, and is effective when there is spasms in the calf muscles of the calf. It is also effective in symptoms of congenital stiffness or thrombophlebitis (血栓性靜脈炎).

<Creation>

Atractylodes japonica KOIDZ. et. KITAGAWA, a perennial herbaceous plant belonging to the Asteraceae family, Atractylodes japonica KOIDZ. et. KITAGAWA, Nam Chang-chul (A. lancea DC.), and Buk Chang-chul (A. chinensis KOIDZ.). It contains (Atractylol), Hinesol, and beta-Eudesmol. The taste of the medicine is bitter and a little bit very, and the yakseong is warm.

There is an effect of the gastrointestinal function, which is an excellent response in treating digestive disorders and gastrointestinal weakness caused by excessive accumulation of moisture in the stomach, although the stomach is originally reluctant to moisture.

When used for a cold, it makes sweating, has an inhibitory effect on pathogens, and increases tolerance. In addition, it improves the pain and paralysis symptoms of the limb joints due to wind-humidity, and it has a therapeutic effect on the symptoms of a decrease in strength in the lower body. In addition, this drug contains a large amount of vitamin A, so it is also used for symptoms of dark eyes at night.

<dermis>

The bark of the mature fruit of the tangerine tree. It is widely used for medicinal purposes. Its nature is warm, its smell is a peculiar scent with irritating properties, and its taste is spicy and bitter. It strengthens the function of the spleen. It is effective for indigestion and abdominal swelling, and it removes seawater and phlegm and helps diuretic. Its ingredients contain volatile essential oil, hesperidin (flavone glycoside), citric acid, and vitamin B1. The temper is warm, poison-free, and the taste is spicy and bitter.

The dermis mainly acts on parenteral and menopause, as well as liver and gastrointestinal tract. It has the effect of Igigeonbi and Josuphwadam, and is also used for coughing with a lot of phlegm.In the case of a lot of thick baekdam and uncomfortable dampness in the chest and abdomen, Igihwadam (to make the chi pass smoothly to eliminate the suffocation) and mix the Banha to Johyuphwadam ( It enhances the efficacy of moisturizing and preventing phlegm). When used for bronchitis or upper respiratory tract, it removes phlegm and expands the airways, making breathing easier.

<Boryeong>

Prickly Pear Mushroom Tree As a basidiomycete belonging to the Puppet family, it is parasitic by obtaining nutrients from the roots around the roots of pine trees 3 to 8 years after harvesting. It is in the form of a spherical or amorphous lump, and the inside is a milky white or pink granule that has the effect of stabilizing the digestive system and the sexual nervous system, and also acts on the phlegm.

Bokryeong is a large and small spherical or irregular mass, and the inside is in the state of fleshy granules and milky white or pink. Fresh things have a peculiar smell. Ingredients are plant fiber, pachymose, fructose, glucose, calcium carbonate, etc. The nature is flat (not cold or hot, but medium), non-poisonous, and has a sweet taste and a slightly thick taste.

Mainly works on the meridians of the heart, lungs, spleen, stomach, and kidneys. Bokryeong is effective in discharging unnecessary moisture or moisture so that it does not stay in the body, strengthening the digestive function, and stabilizing the mental and nervous system. It is mainly used for the purpose of controlling and discharging water when there is edema accompanying abnormalities in urine.

The method for manufacturing abbreviations using herbal extracts according to the present invention is to prepare abbreviations by mixing and fermenting aronia enzyme in a herbal extract and a makgeul, and will be described in detail with reference to FIG. 1.

1. Aronia enzyme production

(1) material preparation stage

Remove the stem and wash to prepare 10 kg of dried aronia, 8 kg of sugar, and 40 g of sea salt.

(2) material mixing step

After the water has been removed, mix 44.36% by weight of sugar with 55.44% by weight of crushed aronia, stir until the sugar dissolves, mix 0.02% by weight of natural sea salt to rot evenly, and put the mixture in a sterilized glass bottle for 3 months. After primary fermentation, only the primary fermented Aronia enzyme stock solution is placed in a container and aged for another 3 to 6 months to be used as a raw material for abbreviation containing herbal extracts.

At this time, the sea salt contains various minerals, microorganisms, and enzymes to aid in aronia fermentation.

2. Steps of making sulcus

(1) preparation of ingredients

36.72% by weight of rice, 13.52% by weight of yeast, 27.12% by weight of water, 0.11% by weight of hyssop, and 22.53% by weight of hyssop decoction are prepared.

(2) material mixing

After washing and removing moisture, 36.72% by weight of soaked rice is put in a steam pot and steamed, 13.52% by weight of yeast and 0.11% by weight of hyssop are added to the steamed rice, and then rot evenly.

Thereafter, 22.53% by weight of hyssle decoction and 27.12% by weight of water are added to the rotten material evenly, and after rotting again, put the material in a sterilized container and fermented for 6 days when the temperature is maintained at 25 ~ 28℃. The fermented ingredients are filtered through a filter mesh, and the remaining ingredients are pressed tightly to make makgeolli, a base sake.

On the other hand, the decoction is used after pouring 8 liters of water into 1.5 kg of the beef sesame, simmering it on a low heat and simmering it until about 3 liters. That is, 15.79% by weight of the decoction is added to 84.21% by weight of water and decoated over a low heat, and the total amount is 100% by weight. Prepare to be 27.12% by weight.

After soaking alcohol (makgeolli) according to the above process, agitate it twice a day at intervals for 2 to 3 days, stir well after 6 days from the soaking date, and then filter the contents of the alcohol.

The preparation of makgeolli, which is the description below, can be variously modified according to a person skilled in the art, and is not limited to the above procedure.

3. Extract preparation

18.32% by weight of brown powder, 16.37% by weight of Psyllium husk powder, 16.62% by weight of jujube, 8.72% by weight of ground root, 7.21% by weight of licorice, 4.58% by weight of Jinja, 4.83% by weight of Bokryeong, 7.46% by weight of dermis, and 16.89% by weight of purified water are added to a pressurized extractor. After adding and stirring, a herbal extract is prepared through hot water extraction.

At this time, the hot water extraction proceeds at 90 to 120°C for 4 to 6 hours, and the extract in the sliced state is extracted.

Each of the above ingredients is added according to the component ratio, and the mixing procedure is performed for 30 minutes, and the mixing procedure is performed so that the ingredients are mixed for about 1 hour.

Meanwhile, the extract and solid content are mixed by the material mixing and hot water extraction, and the extract is extruded when the hot water extracted extract is compressed using a compression filter, and the extruded extract and the extracted extract are discharged from the compression filter and solid content. Silver remains in the press filter, and the extracted extract may be used as a raw material for the preparation of the outline of the present invention.

4. Mix

A certain amount of the herbal medicine extract is blended with a certain amount of makgeolli prepared in the step of preparing the lower liquor. That is, 35 to 45% by weight of the makgeolli and 35 to 45% by weight of the herbal medicine extract are mixed, stirred, and 5 to 15% by weight of aronia enzyme are mixed to prepare an abbreviation containing the herbal extract.

In this case, the amount of the medicinal herb may be adjusted according to the taste of the user who uses the makgeolli containing the medicinal herb, and the frequency of the makgeolli (alcohol) may be adjusted to 6 to 7%.

On the other hand, in the case of the outline containing the herbal medicine extract according to the embodiment of the present invention, it is preferable to consist of 51.43% by weight of the makgeolli, 40.75% by weight of the herbal extract, and 7.82% by weight of the aronia enzyme.

5. Fermentation

Put the medicine containing the mixed herbal extracts in a sterilized container and ferment at 20 ~ 27 ℃ for 7 days.

6. Filtration

In the abbreviation containing the fermented herbal medicine extraction, due to the difference in specific gravity, the contents having a large specific gravity sink in the lower portion, and the contents having a relatively small specific gravity are located in the upper portion. Separate the bay, transfer to a separate container, and ferment at 20 ~ 27℃ for 3 days.

<Example 1>. Method for manufacturing abbreviation using herbal extract

36.72% by weight of soaked rice is steamed, and 13.52% by weight of yeast and 0.11% by weight of hyssop are mixed and rotted evenly. Then, 22.53% by weight and 27.12% by weight of water are added and fermented for 6 days. 18.32% by weight of powder, 16.37% by weight of Psyllium husk powder, 16.62% by weight of jujube, 8.72% by weight of ground root, 7.21% by weight of licorice, 4.58% by weight of jinja, 4.83% by weight of Bokryeong, 7.46% by weight of dermis and 16.89% by weight of purified water are mixed and pressed to The herbal medicine extract extracted through hot water extraction is mixed, 44.36% by weight of sugar is mixed with 55.44% by weight of crushed aronia, and 0.02% by weight of sea salt is added to the fermented aronia enzyme to separate only the fermented upper liquor to prepare an outline. .

<Example 2>. Method for manufacturing abbreviation using herbal extract

It was prepared in the same manner as in Example 1, but in the fermentation step of making makgeolli, 22.53% by weight of hyssle decoction was not used, and 49.65% by weight of water was added to ferment to use makgeolli, and the aronia enzyme was not mixed with sea salt. Aronia enzyme is added to prepare an abbreviation.

At this time, an outline was prepared by containing the amount of unadded sea salt (0.02% by weight) in aronia.

<Example 3>. Method for manufacturing abbreviation using herbal extract

An abbreviation was prepared according to the procedure of Example 1, except for the aronia enzyme, and the makgeolli and a herbal extract were mixed to prepare an abbreviation.

At this time, 40 to 60% by weight of the makgeolli and 35 to 45% by weight of the herbal extract are mixed to prepare an outline. More specifically, makgeolli was mixed with 56.93% by weight and 43.07% by weight of herbal extract to prepare an outline according to the same procedure.

<Comparative Example 1>

In the preparation of makgeolli of Example 1, glutinous rice and rice were mixed in a ratio of 1:1, then washed and soaked to prepare makgeolli. Fermented makgeolli was used, and the rest of the procedure was prepared by mixing makgeolli and herbal extracts below except for the aronia enzyme as in the procedure of Example 3.

At this time, 40 to 60% by weight of the makgeolli and 35 to 45% by weight of the herbal extract are mixed to prepare an outline. More specifically, makgeolli was mixed with 56.93% by weight and 43.07% by weight of herbal extract to prepare an outline according to the same procedure.

<Sensory test>

The sensory test was evaluated using the 9-point evaluation method by classifying the taste, aroma, and preference of the outline. Measurement items are color, taste, flavor, and overall preference, but in order to specifically confirm the taste, it is subdivided into astringent taste, sweet taste, and throat, and the evaluation is conducted in five steps (9: very good, 7: Good, 5: Moderate, 3: Bad, 1: Very bad).

In consideration of age and gender, a total of 40 men and women in their 20s to 50s were selected, 10 for each age group. Sensory experiments were conducted and the results are shown in Table 1 below.

Sensory test result division color flavor incense Preference Astringent taste sweetness Over the neck Example 1 8.7 8.4 8.6 8.5 8.7 8.58 Example 2 8.6 8.4 8.3 8.2 8.4 8.38 Example 3 7.0 7.9 7.6 7.7 8.2 7.68 Comparative Example 1 7.1 7.5 7.2 7.4 6.7 7.18

In the sensory evaluation, it can be seen that the makgeolli fermented with rice with sea salt and hyssop decoction during fermentation and the abbreviation prepared by adding aronia enzyme are superior to other practices and comparisons. It is believed that this is because the addition of aronia enzyme prevents the astringent taste from being felt and excludes the sweet taste due to an excessive increase in sugar content.

In addition, due to the decrease in astringency and sweetness, the throat was also excellently evaluated, and it was confirmed that the throat was feeling good because the sweetness was stronger than that of the general glutinous rice mixed summary.

The present invention is not limited by the above-described embodiments, and various modifications and changes may be brought about by ordinary technicians, and details not defined in the appended claims are included in the spirit and scope of the invention. .

Claims (3)

After removing the moisture, mix 44.36% by weight of sugar with 55.44% by weight of crushed aronia, stir until the sugar is dissolved, mix 0.02% by weight of sea salt and rot evenly, then ferment the first for 3 months, and only the first fermented undiluted solution container Aronia enzyme production step of 2nd aging for 3 to 6 months in addition to;
After removing moisture and steaming 36.72% by weight of soaked rice, 13.52% by weight of yeast and 0.11% by weight of hyssop are added to the steamed rice, then evenly rotted, 22.53% by weight of hyssop decoction and 27.12% by weight of water are added, and then 25 to 28% of the soaked rice is rotted again. If the temperature is maintained, fermentation is carried out for 6 days, and the remaining ingredients in the filter mesh are pressed tightly and squeezed in a makgeolli production step;
18.32% by weight of brown powder, 16.37% by weight of Psyllium husk powder, 16.62% by weight of jujube, 8.72% by weight of ground root, 7.21% by weight of licorice, 4.58% by weight of Jinja, 4.83% by weight of Bokryeong, 7.46% by weight of dermis, and 16.89% by weight of purified water are added to a pressurized extractor. After putting and stirring, preparing a herbal extract through hot water extraction at 90 to 120° C. for 4 to 6 hours;
An outline manufacturing step of mixing 35 to 45% by weight of the makgeolli and 35 to 45% by weight of the herbal medicine extract, stirring, mixing 5 to 15% by weight of aronia enzyme, and fermenting at 20 to 27°C for 7 days; And
According to the difference in specific gravity, the contents of the fermented abbreviation sink with a large specific gravity in the lower part and the contents with a small specific gravity in the upper part. Only the upper liquor located in the upper part is separated and transferred to a separate container, followed by fermentation at 20 ~ 27℃ for 3 days. Forming step: a method for manufacturing an outline using a herbal extract, characterized in that consisting of including.
The method of claim 1,
In the makgeolli manufacturing step
The decoction is provided so that 15.79% by weight of the decoction is added to 84.21% by weight of water and decoated with a low heat so as to be 27.12% by weight to the total 100% by weight,
In the above outline manufacturing step
The abbreviated content is makgeolli 51.43% by weight, herbal medicine extract 40.75% by weight, and an abbreviation manufacturing method using a herbal extract, characterized in that consisting of 7.82% by weight of aronia enzyme.
The method of claim 1,
In the herbal medicine extract manufacturing step
The herbal medicine extract extracted by hot water extraction is compressed with the extracted extract using a compression filter, and the discharged extract is used as a raw material for the herbal medicine extract, except for the solid content remaining in the compactor. .

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