KR20220066540A - Herbal wine and brandy made using it - Google Patents

Abstract

The present invention relates to a herbal wine produced by yeast fermenting a mixed extract of a root bark of Elsutherococcus sessiliflorus, a cudranic triloba, an eastern prickly pear, an artichoke, an asparagus, an aronia, an eucommia bark, a dried orange peel, and a balsam apple; and a herbal brandy produced by distilling the herbal wine. The wine and brandy enable the production of a functional alcoholic beverage that is good for the health by introducing a useful ingredient and suppressing a hangover while the taste and smell are good from an oriental medicine herbal medicinal herb of the root bark of Elsutherococcus sessiliflorus and the like.

Description

Herbal wine and brandy made using it {Herbal wine and brandy made using it}

The present invention relates to an oriental herbal wine prepared by yeast fermentation of a mixed extract of sorghum, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter gourd, and oriental medicine brandy produced by distilling the oriental medicine wine.

Ethanol, the main component of alcohol, has a very diverse and extensive effect on the human body physically and mentally, so many studies on its metabolic process are in progress. Ingested ethanol reaches its highest blood level between 20 and 120 minutes after absorption through the digestive tract. Absorbed ethanol is metabolized in all organs, including the liver, and some (about 10%) is excreted through respiration or in urine and sweat. When a small amount of alcohol is ingested under normal conditions, ethanol entering the liver is converted into acetate by the action of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in the cell cytosol, which damages the circulatory system. excreted out of hepatocytes through In particular, acetaldehyde, which is the first metabolite of ethanol, has a very high reactivity compared to ethanol, induces vomiting and headache, and in severe cases causes chills or abdominal pain. This physiological phenomenon causes a hangover. In the case of a person deficient in ALDH, etc., it puts more strain on liver function and interferes with normal metabolism, causing a hangover to become more severe. In particular, there are Π-type ALDH, which initiates oxidation even at low concentrations of aldehyde, and I-type, which does not act unless acetaldehyde is high in concentration. Normal metabolism is disturbed by the toxic action of unresolved acetaldehyde and ethanol, and various hangover phenomena are felt.

Wine is an alcoholic beverage fermented using natural yeast present on the surface of grape fruit using grapes. known to vary. In recent years in Korea, not only grapes, but also berries such as blueberries and bokbunja, and herbal medicines of oriental medicine are fermented with yeast to taste like wine, while reducing hangovers compared to when grapes are used as raw materials, and traditional herbal ingredients Studies are continuing to produce alcoholic beverages with health functional properties by introducing intrinsic useful ingredients.

Accordingly, the present inventors found that, when manufacturing alcoholic beverages by grafting herbal materials, in particular, herbal wines prepared with oriental herbal extracts of various herbal medicines, such as ogapi, and herbal brandy, distilled spirits manufactured using the same, have fewer hangovers and low liver damage. By confirming, the present invention was completed.

Korean Patent Registration No. 10-1157545 (Chinese medicinal herb fermented wine containing bellflower, mulberry, sancho, and cheonma as active ingredients and manufacturing method thereof) Korean Patent Registration No. 10-2046165 (Wine with enhanced functionality using aronia and bokbunja and its manufacturing method) Korean Patent No. 10-1157545 (Method for manufacturing wine by-product distilled spirit)

An object of the present invention is to provide oriental wine prepared by yeast fermentation of a mixed extract of oriental cyanobacterium, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, dermis and bitter melon, and oriental herbal brandy produced by distilling the oriental medicine wine. is in

The present invention relates to an oriental herbal wine prepared by yeast fermentation of a mixed extract of orchid pea, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter melon.

The mixed extract is based on 100 parts by weight of scallops, 50 to 100 parts by weight of gujippong, 15 to 30 parts by weight of cheonnyeoncho, 40 to 80 parts by weight of pork potato, 50 to 90 parts by weight of asparagus, 15 to 55 parts by weight of aronia, 10 parts by weight of turmeric. It may be an extract of a mixture of ~40 parts by weight, 50-70 parts by weight of dermis, and 20-40 parts by weight of bitter melon. 1000 to 5000 parts by weight of the extraction solvent may be added to the mixture based on 100 parts by weight of the oleander.

The mixed extract may be obtained by extracting only the filtrate at 80 to 120° C. for 1 to 48 hours using water as an extraction solvent. When the filtrate is cooled to 30-40° C., 0.01 to 1.0 parts by weight of yeast ( Saccharomyces sereviciae ) is added based on 100 parts by weight of the filtrate, and saccharides are added to 22-30 brix, and then in the fermenter for 1-2 months. It is preferable to put it in and seal it and ferment it at 25~40℃. The saccharide may be selected from fructose, sugar, glucose or oligosaccharide.

After fermentation, if necessary, the fermented product may be transferred to a new fermenter and aged at 5 to 10° C. for 1 to 2 years. At this time, in order to remove yeast or impurities that increase during fermentation, it is recommended to change the fermenter every 3 to 4 months during aging. After that, it can be put into a sterilized glass bottle and sterilized by boiling at 75~80℃ to finally make wine.

The fermenter may be selected from a glass bottle, a stainless steel barrel, and an oak barrel.

The present invention also provides oriental brandy prepared by condensing only alcohol components by distilling the oriental wine before aging or sterilization.

The present invention relates to an oriental herbal wine prepared by yeast fermentation of a mixed extract of sorghum, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter gourd, and oriental medicine brandy produced by distilling the oriental medicine wine. The wine and brandy enable the production of functional alcoholic beverages that are good for health because oil-soluble components are introduced from oriental herbal medicines, such as sagebrush, and the hangover is suppressed while having good taste and fragrance.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided so that this disclosure will be thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.

<Preparation Examples 1 to 5. Preparation of herbal mixed extract>

An oriental medicine mixed extract was obtained by mixing oriental medicinal herbs, ginseng, gojipon, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter melon under the conditions shown in Table 1 below, put in 2Kg of water at 90°C, extracted for 12 hours, and only the liquid phase was removed. .

ogapi
(g) goojipong
(g) millennial plant
(g) pig
potato
(g) ass
blue
Gus
(g) aro
Nia
(g) headworm
(g) dermis
(g) bitter melon
(g) total
(g) Preparation Example 1 100 50 20 60 70 55 25 50 30 460 Preparation Example 2 100 75 15 40 90 20 40 60 20 460 Preparation 3 100 100 20 40 70 15 10 70 35 460 Preparation 4 100 65 30 60 50 35 30 50 40 460 Production Example 5 100 80 25 80 55 25 15 55 25 460

<Comparative Preparation Examples 1 to 5. Preparation of herbal mixed extract>

An oriental medicine mixed extract was obtained by mixing oriental peppercorns, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter melon under the conditions shown in Table 2 below, putting it in 2Kg of water at 90°C, and extracting it for 12 hours to remove only the liquid phase. .

ogapi
(g) goojipong
(g) millennial plant
(g) pig
potato
(g) ass
blue
Gus
(g) aro
Nia
(g) headworm
(g) dermis
(g) bitter melon
(g) total
(g) compare
Preparation Example 1 100 100 0 0 0 135 0 125 0 460 compare
Preparation Example 2 0 200 100 0 125 35 0 0 0 460 compare
Preparation 3 100 0 0 35 0 0 100 0 225 460 compare
Preparation 4 100 150 40 20 10 5 60 20 55 460 compare
Production Example 5 0 275 0 0 0 185 0 0 0 460

<Experimental Example 1. Measurement of ADH and ALDH Activity>

After freeze-drying each extract of Preparation Examples and Comparative Preparation Examples, ADH and ALDH activity measurement tests were carried out. For this purpose, alcohol and acetaldehyde analysis kit was used, and the dried extract was dissolved at a concentration of 10 μg/ml and used. Absorbance was measured. The activity of each hangover solution dried product was measured using an in vitro assay system and expressed as a relative ratio to the untreated group. The experimental results are shown in Table 3 below.

ADH activity (%) ALDH activity (%) untreated group 100 100 Preparation Example 1 283 212 Preparation 2 221 238 Preparation 3 297 193 Preparation 4 198 185 Preparation 5 221 203 Comparative Preparation Example 1 124 142 Comparative Preparation Example 2 136 123 Comparative Preparation Example 3 132 132 Comparative Preparation Example 4 124 122 Comparative Preparation Example 5 124 123

As shown in the results of Table 3, it can be confirmed that the ADH and ALDH activities of the powders of the Preparation Example extracts are very high, so that when wine is prepared using them, the hangover inhibitory effect can be enhanced.

<Examples 1 to 5 and Comparative Examples 1 to 5. Preparation of herbal wine>

The extracts of the Preparation Examples and Comparative Preparation Examples disclosed in Tables 1 and 2 were cooled to 30-40° C. as they are in the liquid phase, and 0.25 g of commercial wine yeast ( Saccharomyces sereviciae ) was added based on 100 g of the filtrate, and fructose was added to 25 brix was added. After that, it was put in a fermenter for 2 months and sealed to allow yeast fermentation to occur well at 30°C.

Next, the liquid was transferred to a new fermenter and aged in a low temperature warehouse at 10°C for 2 years, and the fermenter was changed every 3 months to remove dead yeast, etc. After 2 years of aging, it was injected into a stainless steel barrel 304 and sterilized to produce oriental medicine wine.

wine classification wine raw material Example 1 Extract of Preparation Example 1 Example 2 Extract of Preparation Example 2 Example 3 Extract of Preparation Example 3 Example 4 Extract of Preparation Example 4 Example 5 Extract of Preparation Example 5 Comparative Example 1 Extract of Comparative Preparation Example 1 Comparative Example 2 Extract of Comparative Preparation Example 2 Comparative Example 3 Extract of Comparative Preparation Example 3 Comparative Example 4 Extract of Comparative Preparation Example 4 Comparative Example 5 Extract of Comparative Preparation Example 5

<Experimental Example 2. Confirmation of hangover inhibitory effect>

On average, 5 men and women in their 20s and 50s who consume 2 bottles of soju were grouped as a group, and each of the wines of Examples and Comparative Examples were to drink 500 ml each, and fruit snacks were provided as snacks.

After that, each individual was asked to check the hangover the next day, and as a result of the evaluation, the inhibitory effect on fever, thirst, drowsiness, and headache was evaluated using a 5-point evaluation method. 5: Very good <-> 1: Very bad

wine classification fever suppression thirst suppression drowsiness suppression headache suppression suppress nausea suppress vomiting Example 1 4.1 4.2 4.1 4.2 4.2 4.0 Example 2 4.0 4.2 4.2 4.0 4.2 4.2 Example 3 4.1 4.2 3.8 3.9 3.9 3.8 Example 4 4.0 4.1 4.2 4.2 4.2 3.9 Example 5 4.2 4.0 3.8 3.9 3.9 4.0 Comparative Example 1 3.1 3.3 3.4 3.3 2.8 3.2 Comparative Example 2 3.1 3.2 3.3 3.1 3.0 2.5 Comparative Example 3 3.4 2.8 2.9 3.3 3.2 3.4 Comparative Example 4 3.3 3.3 3.2 3.1 3.3 3.1 Comparative Example 5 2.5 2.2 2.5 2.2 2.2 2.9

As a result of the evaluation, as shown in Table 5, it was evaluated that those who drank the herbal wine of the present invention had less fever, thirst, intoxication, headache, nausea and vomiting.

<Examples 6 to 10 and Comparative Examples 6 to 10. Preparation of herbal brandy>

Under the conditions of Table 7 below, each wine as a raw material sample was used to prepare oriental brandy using a brand-manufacturing distiller.

brandy distinction raw material for brandy Example 6 wine of example 1 Example 7 Wine of Example 2 Example 8 Wine of Example 3 Example 9 wine of example 4 Example 10 wine of example 5 Comparative Example 6 Wine of Comparative Example 1 Comparative Example 7 Wine of Comparative Example 2 Comparative Example 8 Wine of Comparative Example 3 Comparative Example 9 Wine of Comparative Example 4 Comparative Example 10 Wine of Comparative Example 5

<Experimental Example 3. Sensory evaluation for each alcoholic beverage>

For the evaluators different from those who tested Experimental Example 2, 5 men and women in their 20s and 50s were grouped into a group, and the taste, aroma, and personal preference for wine and brandy of Examples and Comparative Examples were scored 5 points The evaluation method was evaluated. 5: Very good <-> 1: Very bad

wine classification taste incense symbol Example 1 4.2 4.1 3.8 Example 2 3.8 4.3 4.2 Example 3 4.4 3.9 4.3 Example 4 4.2 3.8 3.9 Example 5 3.9 4.1 3.8 Comparative Example 1 2.8 2.9 3.3 Comparative Example 2 2.9 3.3 3.2 Comparative Example 3 3.1 3.4 2.9 Comparative Example 4 3.2 3.2 3.2 Comparative Example 5 3.3 3.3 3.5

brandy distinction taste incense symbol Example 6 4.2 3.8 4.2 Example 7 4.1 3.9 4.3 Example 8 4.1 3.9 4.2 Example 9 3.8 4.5 4.1 Example 10 4.0 4.2 4.0 Comparative Example 6 3.1 2.8 3.4 Comparative Example 7 3.2 2.9 3.2 Comparative Example 8 2.8 3.4 2.9 Comparative Example 9 3.0 3.2 3.1 Comparative Example 10 3.1 3.1 3.0

As a result, it was confirmed that the wines of Examples 1 to 5 and the brandy of Examples 6 to 10 of the present invention were also excellent in taste, aroma, and personal preference.

Claims (5)

Korean herbal wine, characterized in that it is produced by yeast fermentation of mixed extracts of sagebrush, gujippong, cheonnyeoncho, pork potato, asparagus, aronia, duchung, dermis and bitter gourd. The method of claim 1,
The mixed extract is an oriental herbal wine, characterized in that only the filtrate is obtained by extracting water as an extraction solvent at 80-120° C. for 1-48 hours. 3. The method of claim 2,
Add 0.01 to 0.1 parts by weight of yeast ( Saccharomyces sereviciae ) based on 100 parts by weight of the filtrate, add saccharides to 22-30 brix, put them in a fermenter for 1-2 months, seal and ferment at 25-40 ℃ Korean herbal wines. 4. The method of claim 3,
After fermentation, the fermented product is transferred to a new fermenter, and then aged at 5~10℃ for 1~2 years. A herbal brandy, characterized in that it is prepared by condensing only the alcohol component by distilling the oriental wine according to any one of claims 1 to 4.