KR20220013724A - Manufacturing method for traditional fermented liquor using extract Of Eriobotrya japonica Seed―Containing - Google Patents

Abstract

The present invention relates to a method for manufacturing traditional whole wheat liquor containing a fermented Eriobotrya japonica Lindley extract to enhance rejuvenation and health. According to the present invention, the method comprises: an aronia enzyme manufacturing step; an Eriobotrya japonica Lindley extract preparation step; a fermented Eriobotrya japonica Lindley liquid preparation step; a whole wheat mash preparation step; and a step of mixing 40 to 53 wt% of whole wheat mash, 8 to 15 wt% of aronia enzyme, and 17 to 25 wt% of a Eriobotrya japonica Lindley extract and mixing the mixture, 10 to 25 wt% of a fermented Eriobotrya japonica Lindley liquid, and fermenting the mixture at 20 to 27℃ for seven days.

Description

BACKGROUND ART Manufacturing method for traditional fermented liquor using extract Of Eriobotrya japonica Seed—Containing}

The present invention relates to a method of manufacturing whole wheat traditional liquor containing fermented loquat extract, and more particularly, loquat leaf and stem extracts and loquat fruit fermented liquid obtained by washing, steaming, immersing in brine and drying to remove bitterness. By immersing in ronia extract and fermenting it during the production of traditional liquor, it contains the active ingredients of the loquat tree, and the extracted fermented loquat extract and fermented aronia enzyme are added to the fermented traditional wine of whole wheat, so it has good sweetness and good taste and the effectiveness of the fermented loquat extract It relates to a method for manufacturing whole wheat traditional liquor containing fermented loquat extract that is good for health through ingredients.

Since Korea has been mainly engaged in rice farming since ancient times, grain wine made from rice and yeast was developed from an early age. Therefore, the exact origin of makgeolli, also called takju (濁酒), nongju (農酒), jaeju (滓酒), and hoeju (灰酒), is unknown, It is referred to as makgeolli in the sense that it has been used for a long time, and it seems that it has been favorably used by farmers.

The process of making godubap by steaming snow crab, glutinous rice, barley and wheat flour in a syrup, cooling the godubap, mixing yeast and water in the cooled godubap, and mixing the yeast and water with godubap at a constant temperature It is manufactured by the process of fermenting and squeezing the rice wine as it is without scooping it out from the fermented godubap.

Conventionally, if you put jingrae in the shape of '井' on top of an earthenware bowl and put it on a sieve, it becomes cloudy and thick Takju, which is made by mixing koji with godubap.

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

On the other hand, Yak-sul is an abbreviation for an alcoholic beverage that has been leached from medicinal herbs and other medicinal substances with excellent flavor or substances that can be helpful for gangjeong (强精). It has medicinal effects, such as relieving stress, and it is a medicine passed down to the folk. Fruits or fruits such as quince wine, cider wine, wine, apricot wine, aekduju, azalea wine, meoroo wine, and actinidia are immersed in alcohol. , fermented alcohol, ginseng wine, arrowroot wine, garlic wine, etc. are those made by immersing substances with beneficial ingredients in the human body and extracting the active ingredients.

In addition, as alcoholic beverages prepared by precipitating herbal medicines in alcoholic beverages and extracting medicinal effects contained in medicinal medicinal substances, there is a method of immersing well-known herbal medicines such as omija, gugija, licorice, angelica, sagebrush, hwangbi, and jujube in alcohol and drinking it. A method of mixing two or more kinds of herbal medicines and immersing them in alcohol for medicinal effect is widely known.

As such, herbal beverages with various types and specific medicinal effects have been developed with a focus on the development of functional health food or reinforcement of the functionality of existing foods as interest in health and longevity increases along with the improvement of living standards. the current situation.

However, in the case of functional health food or health drink as described above, it is necessary to drink it regularly to obtain medicinal effects. It is not suitable as a means of relieving the weakened physical strength and exhaustion caused by it.

So, they usually drink alcoholic beverages, and the alcoholic beverages consumed at this time do not have medicinal effects or functionalities, but are simply alcohol.

Therefore, in the case of the simple alcohol, absorption into the body is delayed after drinking, and due to this, the body is not discharged quickly, so it is accompanied by various pains such as headache, heartburn, flatulence or discomfort, and rather aggravates fatigue and stress. Not only results, but also has a problem of causing factors that cause various diseases.

So, in recent years, after mixing and manufacturing various herbal medicines with respective medicinal effects, the medicinal effects of these medicinal substances help to improve health such as recovery, anti-fatigue, antioxidant, and energy enhancement, as well as a health supplement drink that can promote pharmacology. Alternatively, although many alcoholic beverages have been developed, most of these are functional health supplements and alcoholic beverages intended to obtain a pharmacological effect.

Therefore, it is not easy to drink regularly as a modern person who is chased by a busy work schedule, but also has the notion of a pharmacological function according to drinking, so it is reluctant to drink it happily. became

Accordingly, the present applicant intends to propose a method for preparing a new traditional liquor mixed with extracts of loquat leaves and stems and whole wheat traditional liquor.

[Related technical literature]

A MEDICINAL WINE AND A METHOD FOR MANUFACTURING OF MEDICINAL WINE (Patent Registration No. 10-1357658)

The present invention has been devised to solve the above problems, and its purpose is to remove bitterness by steam treatment with a steamer, immersion in brine and drying after washing during manufacturing of traditional liquor, and extracts of loquat leaves and stems and fermented loquat fruit. By immersing and fermenting ronia extract, the active ingredients of the loquat tree are included, and the extracted fermented loquat extract and fermented aronia enzyme are added to the fermented traditional wine of whole wheat, so it has a sweet taste and good mouthfeel. It is to provide a method of manufacturing whole wheat traditional liquor containing healthy loquat fermented extract.

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, in the method for preparing whole wheat traditional liquor containing fermented loquat extract according to an embodiment of the present invention, 55.44 wt% of mashed aronia is mixed with 44.36 wt% of sugar and stirred until the sugar dissolves. , an aronia enzyme manufacturing step of mixing 0.02% by weight of sea salt, rotting evenly, and then fermenting for 3 months, and putting only the first fermented undiluted solution in a container for 2nd aging for 3 to 6 months; 54.02% by weight of dried loquat leaves and 27.01% by weight of stems were put into a pressurized extractor together with 18.97% by weight of purified water and stirred, followed by hot water extraction at 90 to 120° C. for 4 to 6 hours to prepare a loquat extract; Loquat from which washed loquat fruits are crushed and juiced, the juiced loquat fruits and sugar are mixed in a ratio of 6: 4, stored for 50 to 60 days, aged and first fermented, and solids of loquat fruits are removed A loquat fruit fermentation broth production step of aging and secondary fermentation of the fruit fermentation broth at 10° C. to 20° C. for 30 to 40 days; After soaking the washed whole wheat in water for 5 hours and drying it, grind whole wheat husks, mix with water, knead, put in a koji mold, pressurize, and prepare whole wheat yeast with mold and yeast seeds floating there. A step of manufacturing whole wheat malt liquor by mixing it with yeast, fermenting it at 25 to 28 degrees Celsius for 4 to 6 days, filtering it through a sieve, and pressing the remaining ingredients in the sieve; And 40 to 53% by weight of whole wheat malt, 8 to 15% by weight of aronia enzyme, and 17 to 25% by weight of loquat extract are mixed and stirred, and then 10 to 25% by weight of fermented loquat fruit is mixed, and then at 20 to 27℃ for 7 days. It is characterized in that it comprises a; forming step of fermentation.

At this time, in the manufacturing step of the loquat tree extract of the whole wheat traditional wine manufacturing method containing the fermented loquat extract according to the present invention, the leaves and branches of the loquat are washed and steamed for 1-2 minutes at 100° C. After removing the salt, it is pressed so that it is immersed in brine for 1 to 2 days, and then the salt is removed with running water and dried with hot air to remove the bitter taste a second time.

In addition, the step of preparing whole wheat malt liquor of the method for manufacturing whole wheat traditional liquor containing fermented loquat extract according to the present invention includes preparing 54.24 wt% of whole wheat, 20.52 wt% of yeast, and 25.24 wt% of water, and 54.24 wt% of soaked whole wheat by removing water. After putting it in a steaming pot and steaming, put 20.52 wt% of whole wheat yeast into the steamed whole wheat and mix the ingredients to rot evenly It is characterized in that it consists of a fermentation step of fermenting for 4 to 6 days, and a step of manufacturing whole wheat malt liquor by filtering the fermented material through a strainer and pressing the remaining ingredients in the strainer.

The method for manufacturing whole wheat traditional liquor containing loquat fermented extract according to the present invention is to prepare whole wheat traditional liquor by steaming and immersing the intrinsic bitter taste of leaves and stems of loquat trees in brine and hot air drying to prepare loquat extract, whole wheat root liquor and By mixing and fermenting, it contains the active ingredients of the loquat tree, mixed with the extracted loquat fruit fermented liquid and aronia enzyme, and added to the fermented whole wheat traditional wine. can do.

In addition, the method for manufacturing whole wheat traditional wine containing fermented loquat extract according to an embodiment of the present invention is a headache caused by a hangover by mixing and fermenting traditional liquor of whole wheat, extracts of loquat leaves, stems and fruits, and aronia active ingredients. And there is no heartburn, and there is no strong odor of alcohol such as makgeolli or dongdongju after drinking.

In addition, the method for preparing whole wheat traditional wine containing fermented loquat extract according to an embodiment of the present invention relieves stress caused by alcohol in modern people who are suffering from a lot of stress due to busy daily life, and provides vitality through pharmacological action due to rapid absorption in the body. It has the effect of improving recovery and health.

1 is a flowchart illustrating a process for manufacturing whole wheat traditional liquor using a fermented loquat extract according to the present invention.

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

In the present invention, the loquat extract and loquat fruit fermented liquid extracted by fumigating and drying the leaves or stems of loquat leaves or stems in brine and fumigation during the production of traditional liquor to remove the bitter taste are mixed with the aronia extract, mixed with fermented whole wheat root liquor, and immersed and fermented. By being constituted, it is possible to provide whole wheat traditional wine prepared to add effective ingredients of loquat, aronia and whole wheat.

In the present invention, whole wheat traditional wine is provided through aronia enzyme production, loquat extract production, loquat fruit juice, whole wheat malt wine production, mixing step, fermentation and molding step. Hereinafter, the characteristics of the raw materials used in each step will be described in detail.

<Aronia>

Aronia is a shrub of the genus Rosaceae, distributed mainly in the wetlands of eastern North America. It is mainly cultivated for ornamental purposes or for food production. 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 superfoods because it is rich in antioxidants such as polyphenols.

Aronia is a general term for shrubs and fruits belonging to the genus Aronia, Rosaceae, Rosaceae, dicotyledonous plants. It has the highest anthocyanin content among berries.

Aronia contains anthocyanin, and due to its high content of anthocyanin, it has excellent anti-cancer effect and is effective in preventing diabetes, weight loss, preventing liver damage, relieving inflammation, and relieving eye fatigue.

In addition, aronia contains anthocyanin, which is a powerful anticancer substance that suppresses free radicals in the body and has anti-inflammatory and anticancer effects. It helps a lot in prevention, and also, anthocyanins remove free radicals, which are substances that age skin, and supply vegetable essential oils.

In addition, it acts as an antioxidant in collagen and lipid layer, promotes insulin production, lowers glycated lipid protein, a substance that induces diabetic complications, is good for diabetes, and is good for dementia by removing hemotoxins that damage brain nerve cells, and anthocyanins As a flavonoid-based pigment, this flavonoid-based pigment prevents cholesterol from accumulating in blood vessels, thereby lowering cholesterol levels and helping to prevent cardiovascular disease and stroke.

<Lippa>

Loquat (Eriobotrya japonica) is an evergreen medium arboreous tree in the Rosaceae family of the Rosaceae family. The leaves are dark green with shallow sawtooth, the length is about 20cm, and the width is 10cm and has a short petiole. Fruits are cluster-shaped, round or large honey egg-shaped, covered with down hairs, have mature calyxes, and ripen to yellow in early summer. The weight of the ripe fruit is 10g for the native variety and 50g for the improved variety. Also, the fruit has 2 threads, and there are 1-2 large seeds in each thread. The outer surface of the seed is glossy black brown, and there are fleshy white cotyledons inside.

Loquat (Eriobotrya japonica) is an evergreen fruit tree belonging to Rosaceae, a warm-season evergreen small tree, and is cultivated mainly in the southern regions of Korea. The branch of the loquat is thick and dense with light yellowish brown hairs along with the back of the leaf. The leaves of the loquat are alternate phyllotaxis and have a broad lancet shape as if they are upside down, and there are tooth-shaped teeth on the edge. The fruit of the loquat is harvested from June to July, mainly in late June, and has a spherical or oval appearance, yellowish-brown in appearance, and has been used as food since ancient times because it is juicy and soft.

In addition, the fruit of loquat contains 90.26% water, 67.30% carbohydrate, 2.15% fiber, 71.31% reducing sugar, and 3.24% pentosan. , along with calcium, cryptoxanthin, beta-carotene, and other pigments and glucose, fructose, malic acid, etc.

Loquat fruit has the effect of quenching thirst and lowering the qi, so it is good for the stomach, lungs, and liver.

The loquat tree of the present invention is a plant herbal medicine that has been used for a long time and has been proven to be safe. The loquat ferment extract has the most antioxidant power and the highest antioxidant and pharmacological activity among the parts of the loquat tree that have different pharmacological activities and taste different for each part used, such as leaves, roots, stems, and fruits. Leaves and branches, which are the main ingredients with high anticancer activity, are mixed in a 2:1 mixing ratio, crushed, and fermented and extracted in a dry state.

Therefore, by fermenting and extracting the leaves and branches of loquat leaves together, unpleasant taste and odors are removed. Due to its high efficacy, it is in the spotlight as a health food and is known to be excellent for preventing adult diseases.

<whole wheat>

In general, unpolished wheat is called whole wheat, and since it is not polished, the surface is somewhat rough, but compared to wheat, it is rich in nutrients.

In the case of whole wheat, since even the hull is made of powder, the dietary fiber contained in the hull is richer than wheat, and zinc and iron are 2 to 3 times more abundant. Because it maintains the balance of blood pressure, it is good for diabetes by preventing a rise in blood pressure.

Whole wheat is rich in vitamins B1, B2, B6, C, E minerals, protein, dietary fiber, polyphenol, zinc, potassium, calcium, copper, and magnesium. It is effective in preventing and treating constipation, colon cancer, and especially colon cancer.

As shown in the accompanying Figure 1, the method for preparing whole wheat traditional liquor containing the fermented loquat extract of the present invention includes an aronia enzyme production step, a loquat extract production step, a loquat fruit fermented liquid production step, a whole wheat malt wine production step, a mixing step, It is provided with fermentation and forming steps, and the characteristics and procedures of each step will be described in detail below.

1. Aronia Enzyme Preparation

(1) Material preparation stage

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

(2) material mixing step

After removing the water, mix 55.44 wt% of mashed aronia with 44.36 wt% of sugar, stir until the sugar dissolves, mix 0.02 wt% of sea salt to rot evenly, put the mixture in a sterilized glass bottle, and ferment for 3 months Then, only the undiluted solution of the primary fermented aronia enzyme is put in a container and aged for a further 3 to 6 months, and then used as a raw material for whole wheat traditional wine containing loquat extract.

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

2. Preparation of loquat extract

After washing the leaves and branches of the loquat tree, steam it for 1-2 minutes using steam at 100°C. Remove salt with running water and dry with hot air.

The leaves and stems of the loquat tree can be steamed using a steamer to minimize bitterness first, and then soak in brine to remove bitterness secondarily.

Additionally, in order to add a fragrant taste of the hot air-dried loquat leaves, it may be roasted for 2 to 5 minutes in a flavoring machine.

On the other hand, the leaves and stems of the loquat tree are mixed and used in a mixing ratio of 2:1, and then pulverized.

In more detail, 54.02% by weight of leaves and 27.01% by weight of loquat leaves and 27.01% by weight of dried loquat leaves and stems, which are steamed with primary steam and soaked in secondary brine to remove bitter taste, are put in a pressurized extractor together with 18.97% by weight of purified water and stirred, followed by hot water extraction. loquat extract is prepared through

At this time, hot water extraction is performed at 90 to 120° C. for 4 to 6 hours to extract in the form of an extract.

Each material is added according to the component ratio, and the mixing procedure is performed for 30 minutes, and the mixing procedure is performed so that each material is mixed for about 1 hour.

On the other hand, the extract and the solid content are mixed by the material mixing and hot water extraction, and when the hot water extracted extract is compressed using a compression filter, the extract is extruded, and the extruded extract and the extracted extract are discharged from the compression filter and the solid content The silver remains in the compression filter, and the extracted extract is used as a raw material for the production of whole wheat traditional liquor of the present invention.

3. Preparation of fermented loquat fruit juice

The loquat fruit is washed, the seeds are removed, and the loquat fruit is pretreated, and the peel and pulp are crushed together and juiced.

After mixing the juiced loquat fruit and sugar in a ratio of 6: 4, storing, aging, and primary fermentation for 50 to 60 days, the solids of the loquat fruits are removed from the fermented fermented broth to prepare a fermented broth and the solids removed. The fermentation broth is prepared by aging and secondary fermentation of the loquat fruit fermentation broth at 10° C. to 20° C. for 30 to 40 days.

That is, the loquat fruit has a thin skin and produces a lot of juice, so the peel and pulp from which the seeds have been removed are used together during the primary fermentation, and the solids of the fruit are removed from the fermented fermented broth and then fermented for secondary use.

4. Whole wheat malt liquor manufacturing

Wash thoroughly in water to remove impurities and foreign substances contained in whole wheat. Soak the washed whole wheat in water for about 5 hours so that the moisture is contained in the whole wheat. Put the soaked whole wheat on a sieve and drain for 3 hours. After removing, grind the husks, mix with water little by little, knead the dough while gradually increasing the viscosity, put it in a koji mold, pressurize it, place it in a well-ventilated place, and float mold and yeast seeds to prepare whole wheat koji.

After washing whole wheat 5 to 6 times, soak it in water for about an hour, put the soaked wheat in a rice cooker, cook godubap to make ground rice, spread the prepared ground rice, cool it, and knead the ground rice with whole wheat yeast by hand. After that, put whole wheat and yeast into a container for sake, pour water and knead it again to let it rot. Close the lid with a cotton cloth, etc., and stir once every day. After 4 to 6 days, filter the contents to prepare whole wheat malt liquor.

(1) Material preparation stage

Prepare 54.24% by weight of whole wheat, 20.52% by weight of yeast and 25.24% by weight of water.

(2) material mixing

Wash and drain the water, put 54.24% by weight of soaked whole wheat in a steamer and steam it. Then, put 20.52% by weight of whole wheat yeast into the steamed whole wheat and let it rot evenly.

After that, 25.24% by weight of water is added to the evenly rotted material, and after rotting again, the material is put into a sterilized container and the temperature is maintained at 25 ~ 28℃ to ferment for 4 ~ 6 days. The ingredients fermented by the above are filtered through a strainer, and the remaining ingredients in the strainer are squeezed tightly to manufacture whole wheat malt liquor.

5. Mixing step

A certain amount of aronia enzyme, loquat extract, and fermented loquat fruit juice are blended with whole wheat malt wine provided in the whole wheat malt liquor manufacturing step. That is, 40 to 53% by weight of the whole wheat root liquor, 8 to 15% by weight of aronia enzyme, and 17 to 25% by weight of loquat extract are mixed and stirred, and 10 to 25% by weight of fermented loquat fruit is mixed to contain the fermented loquat extract. Produces whole wheat traditional liquor.

In this case, it is possible to adjust the alcohol content of the traditional wine by variably applying the amount of the malt wine, the loquat extract, and the fermented loquat fruit to the whole wheat traditional wine containing the loquat extract according to the user's taste.

On the other hand, in the case of whole wheat traditional wine containing loquat extract according to an embodiment of the present invention, it is preferable to consist of 54.38 wt % of whole wheat malt liquor, 8.25 wt % of aronia enzyme, 23.91 wt % of loquat extract, and 13.46 wt % of fermented loquat fruit. do.

6. Fermentation step

Whole wheat traditional wine containing the mixed loquat fermented extract is placed in a sterilized container and fermented at 20 ~ 27℃ for 7 days.

7. Forming Step

The whole wheat traditional wine containing the fermented loquat fermented extract is located in the lower part with the content with a large specific gravity due to the specific gravity difference, and the content with a relatively small specific gravity is located on the upper part. above) is separated, transferred to a separate container, and fermented at 20 ~ 27℃ for 3 days.

<Example 1>. Whole wheat traditional wine manufacturing method containing loquat fermented extract

Put 54.24% by weight of soaked whole wheat in a steamer and steam it, then add 20.52% by weight of whole wheat yeast to the steamed rice and let it rot evenly. If kept, ferment for 4 to 6 days, filter through a strainer, and squeeze out the remaining ingredients in the strainer by mixing 54.38% by weight of whole wheat malt, 8.25% by weight of aronia enzyme and 23.91% by weight of loquat extract, followed by stirring, and 13.46% by weight of fermented loquat fruit % is mixed and fermented, and only the fermented top wine is separated to manufacture whole wheat traditional wine.

<Example 2>. Whole wheat traditional wine manufacturing method containing loquat fermented extract

Prepared in the same manner as in Example 1, except that when preparing the loquat extract, the leaves and branches were washed and steam-treated with the primary steamer. The same amount of 54.02% by weight of leaves and 27.01% by weight of stems was added to 18.97% by weight of purified water. Whole wheat traditional wine was prepared through the same procedure below using the loquat extract formed by exporting hot water.

<Example 3>. Whole wheat traditional wine manufacturing method containing loquat fermented extract

Prepared in the same manner as in Example 1, except that when preparing the loquat extract, the leaves and branches are washed, soaked in secondary brine and pressed to be submerged in water for about a day, then the salt is removed with running water and dried with hot air to use the same amount of the provided raw materials Whole wheat traditional wine was prepared by using the loquat extract formed by exporting 54.02% by weight of leaves and 27.01% by weight of stems to 18.97% by weight of purified water with hot water.

<Comparative Example 1>

Prepared in the same manner as in Example 1, except that the raw materials prepared by washing the loquat leaves and branches washed without primary steam and secondary brine immersion when exporting hot water of the leaves and branches when preparing the loquat extract are used in the same amount of leaves 54.02 Whole wheat traditional wine was prepared by using the loquat extract formed by exporting weight% and 27.01% by weight of stems to 18.97% by weight of purified water with hot water.

<sensory test>

The sensory test was evaluated using the 9-point rating method for the taste, aroma, and preference of whole wheat traditional wine. Measurement items are color, taste, flavor, and overall preference, but to confirm the taste in detail, it is subdivided into bitter taste, sweet taste, and swallowing. 7: good, 5: average, 3: bad, 1: very bad) was used to represent the average value.

In consideration of age and gender, a total of 40 men and women in their 20s and 50s were selected, 10 for each age group. A sensory experiment was performed and the results are shown in Table 1 below.

sensory test results division color taste incense symbol bitter sweetness throat swallowing Example 1 8.7 8.1 8.2 8.5 8.4 8.39 Example 2 8.6 7.5 8.1 8.2 8.0 8.12 Example 3 8.5 7.1 7.6 7.7 7.8 7.82 Comparative Example 1 7.1 4.5 6.2 6.4 6.3 6.18

Whole wheat prepared by mixing loquat leaves and stems from which bitter taste has been removed by processing loquat leaves and stems with steam and brine in the sensory evaluation, and whole wheat malt extract, aronia enzyme solution, and fermented loquat fruit juice It can be seen that the traditional part is superior compared to other practices and comparisons, and it was particularly evaluated in bitterness and sweetness, and it is judged that the fermented loquat fruit and the excessive bitterness of the leaves and stems of loquats were neutralized.

In addition, due to the decrease in bitterness and sweetness, it was also confirmed that swallowing was excellent.

The present invention above is not limited by the above-described embodiments, and various modifications and changes may be made by those skilled in the art, which are also included in the spirit and scope of the invention, which is not defined in the appended claims. .

Claims (3)

After removing the water, mix 55.44 wt% of mashed aronia with 44.36 wt% of sugar, stir until the sugar is dissolved, mix 0.02 wt% of sea salt, rot evenly, and ferment for 3 months, and only the first fermented undiluted solution Aronia enzyme production step of 2nd aging for 3 to 6 months in a container;
54.02% by weight of dried loquat leaves and 27.01% by weight of stems were put in a pressurized extractor together with 18.97% by weight of purified water and stirred, followed by hot water extraction at 90 to 120° C. for 4 to 6 hours to prepare a loquat extract;
Loquat from which washed loquat fruits are crushed and juiced, the juiced loquat fruits and sugar are mixed in a ratio of 6: 4, stored for 50 to 60 days, aged and first fermented, and solids of loquat fruits are removed A loquat fruit fermentation broth production step of aging and secondary fermentation of the fruit fermentation broth at 10° C. to 20° C. for 30 to 40 days;
After soaking the washed whole wheat in water for 5 hours and drying it, grind whole wheat husks, mix with water, knead, put in a koji mold, pressurize, and prepare whole wheat koji in which mold and yeast seeds are frozen. A step of manufacturing whole wheat malt liquor by mixing it with yeast, fermenting it at a temperature of 25 to 28 degrees for 4 to 6 days, filtering it through a sieve, and pressing the remaining ingredients in the sieve; and
After mixing 40 to 53% by weight of whole wheat malt liquor, 8 to 15% by weight of aronia enzyme, and 17 to 25% by weight of loquat extract, 10 to 25% by weight of fermented loquat fruit is mixed and fermented at 20 to 27℃ for 7 days. Whole wheat traditional wine manufacturing method containing fermented loquat extract, characterized in that it comprises a forming step.
The method of claim 1,
In the step of preparing the loquat extract
After washing the leaves and branches of the loquat tree, steam it at 100°C for 1 to 2 minutes using a steamer to remove the bitter taste, press it to submerge in brine for 1 to 2 days, then remove the salt with running water and dry it with hot air. A method of manufacturing whole wheat traditional liquor containing fermented loquat extract, characterized in that it is prepared by removing the second bitter taste.
The method of claim 1,
In the step of manufacturing whole wheat malt liquor
Preparing 54.24% by weight of whole wheat, 20.52% by weight of yeast and 25.24% by weight of water,
After removing the water, put 54.24% by weight of soaked whole wheat in a steaming pot and steam, then add 20.52% by weight of whole wheat yeast into the steamed whole wheat, and then mix the ingredients to rot evenly;
A fermentation step of fermenting for 4 to 6 days when 25.24 wt% of water is added to the evenly rotted material and the material is put into a sterilized container after rotting again and the temperature is maintained at 25 ~ 28 ℃, and
The fermented ingredients are filtered through a strainer, and the remaining ingredients in the strainer are squeezed tightly to make whole wheat malt liquor.
In the forming step
54.38 wt% of whole wheat malt liquor, 8.25 wt% of aronia enzyme, 23.91 wt% of loquat extract, and 13.46 wt% of fermented loquat fruit A method of manufacturing whole wheat traditional wine containing loquat fermented extract.

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