KR20230122220A - A process for the preparation of liquor containing glutinous rice and melon and liquor containing glutinous rice and melon - Google Patents
A process for the preparation of liquor containing glutinous rice and melon and liquor containing glutinous rice and melon Download PDFInfo
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- melon
- glutinous rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
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Abstract
본 발명은 찹쌀메론 술의 제조방법 및 이에 따라 제조된 찹쌀메론 술에 관한 것으로, (S1) 술에 찹쌀을 첨가하는 단계; (S2) 상기 단계 (S1)에서 찹쌀이 첨가된 술에 메론을 첨가하는 단계; (S3) 상기 단계 (S2)에서 찹쌀과 메론이 첨가된 술에 커피 분말을 첨가하여 찹쌀메론 술을 제조하는 단계; 및 (S4) 상기 단계 (S3)에서 제조된 찹쌀메론 술을 실온에서 1 내지 5일 동안 보관하는 단계를 포함하는 본 발명에 따라 제조된 찹쌀메론 술은 일반 술에 비하여 술 먹은 다음날 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취가 감소되는 이점이 있다. 또한, 본 발명에 따라 제조된 찹쌀메론 술은 건강주로서 숙취 감소효과가 있으면서 맛과 향이 개선되어 기호도가 증대될 수 있는 바, 누구든지 거부감 없이 유용하게 이용될 수 있을 것으로 기대된다.The present invention relates to a method for producing glutinous rice melon alcohol and the glutinous rice melon alcohol prepared according to the method, comprising the steps of (S1) adding glutinous rice to alcohol; (S2) adding melon to the alcohol to which glutinous rice was added in step (S1); (S3) preparing glutinous rice melon liquor by adding coffee powder to the liquor added with glutinous rice and melon in step (S2); and (S4) storing the glutinous rice melon alcohol prepared in step (S3) at room temperature for 1 to 5 days. , hangovers such as nausea and vomiting, anorexia, fever, heartburn and insomnia are reduced. In addition, glutinous rice melon alcohol prepared according to the present invention is expected to be usefully used by anyone without reluctance as it has a hangover reducing effect as a health drink and can increase preference by improving taste and aroma.
Description
본 발명은 찹쌀메론 술의 제조방법 및 이에 따라 제조된 찹쌀메론 술에 관한 것으로, 보다 구체적으로는 찹쌀 및 메론을 첨가하여 일반 술에 비하여 숙취가 적을 뿐만 아니라 기호도를 향상시킨 찹쌀메론 술의 제조방법 및 이에 따라 제조된 찹쌀메론 술에 관한 것이다. The present invention relates to a manufacturing method of glutinous rice melon liquor and to the glutinous rice melon liquor produced thereby, and more specifically, to a manufacturing method of glutinous rice melon liquor with improved preference as well as less hangover compared to general liquor by adding glutinous rice and melon And it relates to glutinous rice melon alcohol prepared thereby.
술은 역사적으로 오랫동안 인류 사회에서 제조, 음용되어 왔을 뿐만 아니라 이슬람 종교 국가를 제외한 거의 모든 나라에서 제조 판매되고 있다. 일본에서 나온 <대화본초(大和本草)>라는 책에는 '술은 조금만 먹으면 기혈을 고르게 하고, 양(陽)을 도우며 신(神)을 왕성하게 하고, 추위를 막고 근심을 없애며, 말을 유창하게 하고 뜻이 깊어지게 하는 백약(百藥)의 장이다.'라는 내용이 실려 있다. 이처럼 술은 역사적으로 오랫동안 인류 사회와 밀접한 관련을 가지고 있으나, 지나친 과음으로 인한 갈증, 전신권태, 피로감, 기억상실, 소화 불량, 숙취 등의 부작용뿐만 아니라 알코올 중독의 위험성도 가지고 있다.Alcohol has not only been manufactured and consumed in human society for a long time historically, but is also manufactured and sold in almost all countries except Islamic religious countries. In a Japanese book titled <Daehwaboncho>, a small amount of alcohol evens out energy and blood, helps yang and energizes the spirits, prevents cold and removes anxiety, and makes speech fluent. It is a chapter of one hundred medicines that deepen the meaning.' As such, alcohol has historically been closely related to human society for a long time, but it has side effects such as thirst, general boredom, fatigue, memory loss, indigestion, and hangover due to excessive drinking, as well as the risk of alcohol poisoning.
정상적인 에탄올의 대사과정은 체내로 유입된 에탄올이 위장 또는 소장에서 흡수되어 그 중 10%는 호흡, 땀, 소변 등으로 배설되고 나머지 90%의 알코올은 혈관 중에 들어가 간장에서 대사되게 된다(M. Nakanishi, Saishin Igaku., 31, p2086, 1976). 간세포에는 알코올 탈수소효소(alcohol dehydrogenase, ADH)가 있어 알코올을 아세트알데히드로 산화시키고, 상기 아세트알데히드는 간세포에서 아세트알데히드 탈수소효소(acetaldehyde dehydrogenase)에 의해서 초산으로 분해되어 전신의 근육이나 지방 조직으로 옮겨져 최종적으로는 탄산가스와 물로 분해되는 것이다. 그러나 과음으로 인해 에탄올 대사의 이상이 오면 대사 되지 않는 에탄올이나 아세트알데히드 등으로 인해 머리가 무겁고 아프거나 속이 쓰리는 등의 숙취 현상(hangover)이 발생한다. 술이 분해되는 과정의 아세트알데히드는 지방간을 유발하기도 하는데 쑥의 성분 중 쿠마린(Coumarine)계열의 성분은 아세트알데히드로 인한 간의 대사 저하작용을 억제하고 숙취해소를 도와준다.In the normal metabolic process of ethanol, ethanol introduced into the body is absorbed in the stomach or small intestine, 10% of which is excreted through respiration, sweat, urine, etc., and the remaining 90% of alcohol enters the bloodstream and is metabolized in the liver (M. Nakanishi). , Saishin Igaku., 31, p2086, 1976). Alcohol dehydrogenase (ADH) is present in hepatocytes to oxidize alcohol to acetaldehyde, and the acetaldehyde is decomposed into acetic acid by acetaldehyde dehydrogenase in hepatocytes and transferred to muscle or adipose tissue throughout the body and finally It decomposes into carbon dioxide gas and water. However, when abnormal ethanol metabolism occurs due to excessive drinking, hangovers such as heavy head, pain, or stomachache occur due to ethanol or acetaldehyde, which are not metabolized. Acetaldehyde in the process of decomposing alcohol can cause fatty liver, and among the components of mugwort, Coumarine-based components suppress the liver's metabolic degradation caused by acetaldehyde and help relieve hangovers.
일반적으로 기존의 술은 곡류를 주원료로 하여 발효시킴으로써 제조되는 것인 바, 대부분의 술은 그것에 함유된 알코올 성분이나 도수 등에만 신경을 써서 제조되기 때문에 소비자의 인체에 도움을 주는 성분이 극히 미비한 실정이다. 그리고, 소비자의 음주량이 갈수록 증대되는 상황에서 음주로 인한 각종 질병이 많이 생겨나고 있는 바, 음주로 인한 폐렴, 위장병, 간암 및 알코올중독 등을 통해 그 폐해가 점차 사회적인 문제로 대두되고 있지만, 이를 완화시키거나 보완할 만한 뚜렷한 대책이 없는 실정이다.In general, conventional alcohol is produced by fermenting grains as the main raw material, and most alcohol is manufactured by focusing only on the alcohol content or alcohol content contained in it, so there are very few ingredients that help the consumer's body. am. In addition, in a situation where the amount of drinking by consumers is increasing, various diseases caused by drinking are occurring, and the harmful effects such as pneumonia, gastrointestinal disease, liver cancer, and alcoholism due to drinking are gradually emerging as social problems, but alleviate them. There are no clear measures to correct or supplement the situation.
근래에 들어 같은 술이지만 인체에 해롭지 않을 뿐만 아니라 오히려 인체에 도움을 줄 수 있는 술이 개발되고 있는 바, 상기 술은 주로 건강주나 보신주 및 약용주의 형태로 제조되어 시판되고 있으며, 특히 종래의 보신주로는 머루, 모과, 메실 등의 과일이나 열매를 주정에 침지하거나 혹은 몸에 좋은 약재를 분쇄하여 주정에 혼합하여 발효시킴으로써 제조하고자 하는 시도가 많이 있다. In recent years, the same alcohol, but not only harmless to the human body, but rather helpful to the human body has been developed, and the alcohol is mainly manufactured and sold in the form of health wine, health wine, and medicinal wine. There are many attempts to manufacture it mainly by immersing fruits or berries such as wild melon, quince, and mesil in alcohol, or pulverizing healthful medicinal materials and mixing them with alcohol to ferment them.
이에 본 발명자들은 기능성 건강주를 개발하기 위해 계속 연구를 진행하던 중 찹쌀 및 메론을 첨가함으로써 일반 술에 비하여 숙취가 적을 뿐만 아니라 기호도가 향상된 찹쌀메론 술을 제조함으로써 본 발명을 완성하였다.Accordingly, the inventors of the present invention completed the present invention by preparing glutinous rice melon alcohol with improved preference as well as less hangover compared to general alcohol by adding glutinous rice and melon while continuing research to develop a functional health drink.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 찹쌀메론 술의 제조방법을 제공하기 위한 것이다.Therefore, the technical problem to be solved in the present invention is to provide a method for producing glutinous rice melon alcohol.
본 발명에서 해결하고자 하는 기술적 과제는 상기 제조방법에 따라 제조된 찹쌀메론 술을 제공하기 위한 것이다.The technical problem to be solved in the present invention is to provide glutinous rice melon alcohol prepared according to the above manufacturing method.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 찹쌀메론 술의 제조방법을 제공한다:In order to solve the above technical problem, the present invention provides a method for producing glutinous rice melon alcohol, characterized in that it comprises the following steps:
(S1) 술에 찹쌀을 첨가하는 단계; (S1) adding glutinous rice to alcohol;
(S2) 상기 단계 (S1)에서 찹쌀이 첨가된 술에 메론을 첨가하는 단계;(S2) adding melon to the alcohol to which glutinous rice was added in step (S1);
(S3) 상기 단계 (S2)에서 찹쌀과 메론이 첨가된 술에 커피 분말을 첨가하여 찹쌀메론 술을 제조하는 단계; 및(S3) preparing glutinous rice melon liquor by adding coffee powder to the liquor added with glutinous rice and melon in step (S2); and
(S4) 상기 단계 (S3)에서 제조된 찹쌀메론 술을 실온에서 1 내지 5일 동안 보관하는 단계.(S4) storing the glutinous melon liquor prepared in step (S3) at room temperature for 1 to 5 days.
바람직하게, 상기 단계 (S1)에서 술 100 중량부에 대하여 찹쌀을 1 내지 20 중량부의 양으로 첨가하는 것을 특징으로 한다.Preferably, in the step (S1), glutinous rice is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of alcohol.
바람직하게, 상기 단계 (S2)에서 술 100 중량부에 대하여 메론을 1 내지 10 중량부의 양으로 첨가하는 것을 특징으로 한다.Preferably, in the step (S2), melon is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of alcohol.
바람직하게, 상기 단계 (S3)에서 술 100 중량부에 대하여 커피 분말을 1 내지 5 중량부의 양으로 첨가하는 것을 특징으로 한다.Preferably, in the step (S3), coffee powder is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of alcohol.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 찹쌀메론 술을 제공한다.In order to solve the above other technical problems, the present invention provides glutinous rice melon alcohol prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 찹쌀메론 술은 일반 술에 비하여 술 먹은 다음날 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취가 감소되는 이점이 있다. 또한, 본 발명에 따라 제조된 찹쌀메론 술은 건강주로서 숙취 감소효과가 있으면서 맛과 향이 개선되어 기호도가 증대될 수 있는 바, 누구든지 거부감 없이 유용하게 이용될 수 있을 것으로 기대된다.As such, the glutinous rice melon alcohol prepared according to the present invention has the advantage of reducing hangovers such as headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia the next day after drinking compared to general alcohol. In addition, glutinous rice melon alcohol prepared according to the present invention is expected to be usefully used by anyone without reluctance as it has a hangover reducing effect as a health drink and can increase preference by improving taste and aroma.
이하 본 발명을 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 찹쌀메론 술의 제조방법을 제공한다:The present invention provides a method for producing glutinous melon alcohol, characterized in that it comprises the following steps:
(S1) 술에 찹쌀을 첨가하는 단계; (S1) adding glutinous rice to alcohol;
(S2) 상기 단계 (S1)에서 찹쌀이 첨가된 술에 메론을 첨가하는 단계;(S2) adding melon to the alcohol to which glutinous rice was added in step (S1);
(S3) 상기 단계 (S2)에서 찹쌀과 메론이 첨가된 술에 커피 분말을 첨가하여 찹쌀메론 술을 제조하는 단계; 및(S3) preparing glutinous rice melon liquor by adding coffee powder to the liquor added with glutinous rice and melon in step (S2); and
(S4) 상기 단계 (S3)에서 제조된 찹쌀메론 술을 실온에서 1 내지 5일 동안 보관하는 단계.(S4) storing the glutinous melon liquor prepared in step (S3) at room temperature for 1 to 5 days.
본 발명에 따라 제조된 찹쌀메론 술은 일반 술에 비하여 술 먹은 다음날 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취가 감소되는 이점이 있다. Glutinous rice melon alcohol prepared according to the present invention has the advantage of reducing hangovers such as headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia the next day after drinking compared to general alcohol.
본 발명에서 사용하는 찹쌀은 멥쌀과 대응되는 말로, 나미 또는 점미라고도 한다. 보통 밥을 짓는 멥쌀은 배젖이 반투명한데, 찹쌀은 유백색으로 불투명하므로 구별할 수 있다. 차진 기운이 높고, 멥쌀보다 소화가 잘 된다. Glutinous rice used in the present invention is a word corresponding to nonglutinous rice, and is also called nami or jeommi. Non-glutinous rice, which is usually cooked, has a translucent endosperm, but glutinous rice is milky-white and opaque, so it can be distinguished. It has high energy and is digested better than non-glutinous rice.
본 발명의 하나의 구현예에 따르면, 상기 술 100 중량부에 대하여 찹쌀을 1 내지 20 중량부의 양으로 첨가하는 것을 특징으로 한다. 이 때 상기 찹쌀을 1 중량부 미만의 양으로 사용할 경우에는 숙취 감소효과를 수득하기 어려우며, 상기 찹쌀을 20 중량부 초과의 양으로 사용할 경우에는 술의 기호도가 오히려 저하될 우려가 있다.According to one embodiment of the present invention, it is characterized in that glutinous rice is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of the alcohol. At this time, when the glutinous rice is used in an amount of less than 1 part by weight, it is difficult to obtain a hangover reducing effect, and when the glutinous rice is used in an amount of more than 20 parts by weight, there is a concern that the preference of alcohol may rather decrease.
본 발명에서 사용하는 메론은 비타민C가 많고 노폐물을 빨리 밖으로 보내주는 작용을 도와준다. 메론의 성분은 가식부분 100g 수분이 90%로써 당질 7.3g, 섬유질 0.9mg, 칼슘 14mg, 인 12mg, 철 0.3mg, 비타민 A, B1, B2, C 등이 함유되어 있는데, 수박과 비교해 볼 때, 단백질 및 지질은 2-3배, 당질은 2배, 섬유질은 9배, 비타민도 2배가 많은 양을 포함하고 있으며, 피로회복에 도움을 주며 항암 작용에도 효과가 있다. 한방에서는 진해, 거담 작용을 하는 성분이 있고 완화 작용도 하기 때문에 변비에도 도움을 준다고 전해지고 있다.The melon used in the present invention has a lot of vitamin C and helps to quickly send wastes out. Ingredients of melon are 90% water in 100g of edible part, 7.3g of sugar, 0.9mg of fiber, 14mg of calcium, 12mg of phosphorus, 0.3mg of iron, and vitamins A, B1, B2, and C. Compared to watermelon, It contains 2-3 times more protein and lipids, 2 times more sugar, 9 times more fiber, and 2 times more vitamins. In oriental medicine, it is said to help with constipation because it has ingredients that act as an antitussive and expectorant, and also has a relaxing effect.
본 발명의 하나의 구현예에 따르면, 상기 술 100 중량부에 대하여 메론을 1 내지 10 중량부의 양으로 첨가하는 것을 특징으로 한다. 이 때 상기 메론을 1 중량부 미만의 양으로 사용할 경우에는 숙취 감소효과를 수득하기 어려우며, 상기 메론을 10 중량부 초과의 양으로 첨가할 경우에는 술의 기호도가 오히려 저하될 우려가 있다.According to one embodiment of the present invention, melon is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the alcohol. At this time, when the melon is used in an amount of less than 1 part by weight, it is difficult to obtain a hangover reducing effect, and when the melon is added in an amount of more than 10 parts by weight, the preference for alcohol may rather decrease.
본 발명에서 사용하는 커피는 커피나무 열매의 씨를 볶아서 만든 원두를 원료로 한 기호식품으로서, 커피나무 열매가 붉게 익으면 과육이 벌어지면서 푸른빛을 띤 생두가 나오고 이것을 말려서 볶은 뒤 가루를 내어 사용한다. 맛은 쓴맛ㆍ신맛ㆍ단맛ㆍ떫은맛 등으로 다양한데, 쓴맛은 카페인, 떫은맛은 타닌, 단맛은 당질, 신맛은 지방산에서 비롯되고 지방산은 포화지방산인 팔미트산과 스테아르산, 불포화지방산인 올레신과 필수지방산인 리놀레산이며, 그 밖에 수분, 조단백질, 조섬유, 회분과 향을 내는 휘발성 유기산 등이 함유되어 있다.The coffee used in the present invention is a favorite food made from beans made by roasting the seeds of the coffee tree. When the coffee tree fruit ripens to a red color, the flesh opens to produce blue green beans, which are dried, roasted, and ground into powder. . There are various tastes such as bitterness, sourness, sweetness, and astringency. The bitterness comes from caffeine, the astringency from tannin, the sweetness from sugar, and the sourness from fatty acids. It is linoleic acid, and also contains moisture, crude protein, crude fiber, ash, and volatile organic acids that give off flavor.
커피는 자극제로서 신경계통에 작용하여 정신의 활동력과 지각을 활발하게 하여 사고를 한층 명료하게 하고 육체적으로는 근육을 긴장시켜 노동력을 증진시키며, 이뇨작용을 도와주어 위장활동을 촉진하는 효과와 잠을 쫓는 각성효과, 학습능력 향상, 다이어트, 운동능력 제고, 숙취방지 및 해소, 동맥경화 억제 등에 효과가 있는 것으로 보고되어 있다.As a stimulant, coffee acts on the nervous system to activate mental activity and perception to make thinking more clear, physically to tense muscles to increase labor force, and to help with diuretic action to promote gastrointestinal activity and sleep. It has been reported to be effective in chasing awakening, improving learning ability, dieting, improving exercise ability, preventing and relieving hangovers, and suppressing arteriosclerosis.
본 발명의 하나의 구현예에 따르면, 상기 단계 (S3)에서 술 100 중량부에 대하여 커피 분말을 1 내지 5 중량부의 양으로 첨가하는 것을 특징으로 한다. 이 때 상기 커피 분말을 1 중량부 미만의 양으로 사용할 경우에는 숙취 감소효과를 수득하기 어려우며, 상기 커피 분말을 5 중량부 초과의 양으로 첨가할 경우에는 술의 기호도가 오히려 저하될 우려가 있다.According to one embodiment of the present invention, in the step (S3), coffee powder is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of alcohol. At this time, when the coffee powder is used in an amount of less than 1 part by weight, it is difficult to obtain a hangover reducing effect, and when the coffee powder is added in an amount of more than 5 parts by weight, the preference for alcohol may rather decrease.
한편, 본 발명에서는 상기 제조방법에 따라 제조된 찹쌀메론 술을 제공한다.On the other hand, the present invention provides glutinous rice melon alcohol prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 찹쌀메론 술은 일반 술에 비하여 술 먹은 다음날 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취가 감소되는 이점이 있다. 또한, 본 발명에 따라 제조된 찹쌀메론 술은 건강주로서 숙취 감소효과가 있으면서 맛과 향이 개선되어 기호도가 증대될 수 있는 바, 누구든지 거부감 없이 유용하게 이용될 수 있을 것으로 기대된다.As such, the glutinous rice melon alcohol prepared according to the present invention has the advantage of reducing hangovers such as headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia the next day after drinking compared to general alcohol. In addition, glutinous rice melon alcohol prepared according to the present invention is expected to be usefully used by anyone without reluctance as it has a hangover reducing effect as a health drink and can increase preference by improving taste and aroma.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<실시예 1> 찹쌀메론 술 제조<Example 1> Preparation of glutinous rice melon liquor
술 300 g에 찹쌀 30g 및 메론 15g을 첨가한 다음 커피 분말 5g을 첨가하여 찹쌀메론 술을 제조하였다. 이어서, 제조된 술을 실온에서 1 내지 5일 동안 보관하였다.Glutinous rice melon alcohol was prepared by adding 30 g of glutinous rice and 15 g of melon to 300 g of alcohol and then adding 5 g of coffee powder. Then, the prepared liquor was stored at room temperature for 1 to 5 days.
<비교예 1> <Comparative Example 1>
찹쌀, 메론 및 커피 분말을 모두 포함하지 않는 일반 술을 사용하였다.General alcohol containing no glutinous rice, melon, and coffee powder was used.
<시험예 1> 찹쌀메론 술의 숙취 감소효과 평가<Test Example 1> Evaluation of Hangover Reduction Effect of Glutinous Rice Melon Alcohol
월 1회 이상 숙취로 인한 업무 곤란 경험이 있는 남녀 직장인(60명, 남녀 비율 2:1, 25~58세)을 대상으로 찹쌀메론 술의 숙취감소 효과를 평가하였다. The hangover reduction effect of glutinous rice melon alcohol was evaluated for male and female office workers (60 persons, male to female ratio 2:1, 25 to 58 years old) who had experience of work difficulties due to hangovers at least once a month.
평가를 위하여, 상기 직장인을 4개의 군(n=15)으로 나누고 오후 7시에서 11시 사이에 상기 실시예 1의 찹쌀메론 술 및 비교예 1의 일반 술을 섭취하게 한 후 숙취 감소효과를 평가하였다. For evaluation, the office worker was divided into 4 groups (n = 15) and had them consume the glutinous rice melon alcohol of Example 1 and the general alcohol of Comparative Example 1 between 7:00 and 11:00 PM, and then evaluate the hangover reduction effect. did
다음날 저녁 식사 전까지 일반 술에 의한 숙취에 대한 찹쌀메론 술에 의한 숙취의 감소효과를 5점 타점법(5점 : 아주 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 아주나쁨)으로 나타내게 하였다. 그 결과를 하기 표 1에 나타내었다.The reduction effect of hangover caused by glutinous rice melon alcohol on the hangover caused by general alcohol until dinner the next day was evaluated using a 5-point scoring method (5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad). The results are shown in Table 1 below.
상기 표 1에서 보듯이, 본 발명에 따라 제조된 실시예 1의 찹쌀메론 술을 복용한 직장인의 경우 비교예 1의 일반 술을 복용한 경우에 비하여 숙취 감소효과가 월등하게 우수하였다. As shown in Table 1, office workers who took the glutinous rice melon alcohol of Example 1 prepared according to the present invention had a much better hangover reduction effect than those who took the general alcohol of Comparative Example 1.
또한, 상기 시험에 이어 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취를 일반 술에 의한 숙취에 대하여 비교하여 평가하였다. In addition, following the above test, hangovers such as headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia were compared and evaluated for hangover caused by general alcohol.
검사 방법으로는 5점 타점법(5점 : 아주 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 아주나쁨)으로 평가하였다. 그 결과는 하기 표 2에 나타내었다. As a test method, it was evaluated by a 5-point blotting method (5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad). The results are shown in Table 2 below.
상기 표 2에서 보듯이, 본 발명에 따라 제조된 실시예 1의 찹쌀메론 술을 복용한 경우 두통, 울렁거림, 구역질 및 구토, 식욕부진, 발열, 속쓰림 및 불면증과 같은 숙취 평가에서 일반 술에 대하여 현격하게 우수한 평가를 받았다. As shown in Table 2, when the glutinous rice melon alcohol of Example 1 prepared according to the present invention was taken, headache, nausea, nausea and vomiting, anorexia, fever, heartburn and insomnia were evaluated for general alcohol in the hangover evaluation. It received remarkably good reviews.
<시험예 2> 찹쌀메론 술의 관능 평가<Test Example 2> Sensory evaluation of glutinous rice melon liquor
본 발명에 따른 실시예 1의 찹쌀메론 술에 대한 기호도를 조사하기 위하여 다음과 같이 관능 평가를 실시하였다. In order to investigate the degree of preference for the glutinous rice melon wine of Example 1 according to the present invention, sensory evaluation was performed as follows.
관능검사 요원 20명을 대상으로 색, 맛, 향 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 하기 표 3과 같은 결과를 얻었다. The sensory test for color, taste, aroma and overall acceptability was repeated three times for 20 sensory test agents, and the results shown in Table 3 were obtained.
검사 방법으로는 5 점 비교 척도법을 사용하였으며, 아주 좋다는 5 점, 좋다 는 4 점, 보통이다는 3 점, 싫다는 2 점, 아주 싫다는 1의 점수를 각각 부여하고, 최종 응답된 점수를 합하여 산술평균 값을 연산하였다. As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.
상기 표 3에서 보듯이, 본 발명에 따른 실시예 1의 찹쌀메론 술은 비교예 1의 일반 술에 비하여 색, 맛 및 향이 모두 월등하게 향상되어 전체적인 기호도가 5.0으로 매우 높게 나타났다. As shown in Table 3, the glutinous rice melon alcohol of Example 1 according to the present invention was significantly improved in color, taste and aroma compared to the general alcohol of Comparative Example 1, and the overall preference was very high at 5.0.
<시험예 3> 제형 안정성 시험<Test Example 3> Formulation stability test
본 발명에 따른 실시예 1의 찹쌀메론 술의 온도 안정성 시험을 수행하였다.The temperature stability test of the glutinous rice melon liquor of Example 1 according to the present invention was performed.
관찰 기간은 1주일 동일 실시하였으며, 다양한 온도에서 안정성을 관찰하였고, 그 결과를 하기 표 4에 나타내었다.The observation period was the same for 1 week, and stability was observed at various temperatures, and the results are shown in Table 4 below.
상기 표 4에서 보듯이, 본 발명에 따라 제조된 찹쌀메론 술은 다양한 온도에서 안정성이 양호한 것을 확인할 수 있었다.As shown in Table 4, it was confirmed that the glutinous rice melon liquor prepared according to the present invention had good stability at various temperatures.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (5)
(S1) 술에 찹쌀을 첨가하는 단계;
(S2) 상기 단계 (S1)에서 찹쌀이 첨가된 술에 메론을 첨가하는 단계;
(S3) 상기 단계 (S2)에서 찹쌀과 메론이 첨가된 술에 커피 분말을 첨가하여 찹쌀메론 술을 제조하는 단계; 및
(S4) 상기 단계 (S3)에서 제조된 찹쌀메론 술을 실온에서 1 내지 5일 동안 보관하는 단계.A method for producing glutinous rice melon liquor comprising the following steps:
(S1) adding glutinous rice to sake;
(S2) adding melon to the alcohol to which glutinous rice was added in step (S1);
(S3) preparing glutinous melon liquor by adding coffee powder to the liquor added with glutinous rice and melon in step (S2); and
(S4) storing the glutinous rice melon alcohol prepared in step (S3) at room temperature for 1 to 5 days.
상기 단계 (S1)에서 술 100 중량부에 대하여 찹쌀을 1 내지 20 중량부의 양으로 첨가하는 것을 특징으로 하는 찹쌀메론 술의 제조방법.According to claim 1,
In the step (S1), glutinous rice is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of alcohol.
상상기 단계 (S2)에서 술 100 중량부에 대하여 메론을 1 내지 10 중량부의 양으로 첨가하는 것을 특징으로 하는 찹쌀메론 술의 제조방법.According to claim 1,
Method for producing glutinous melon alcohol, characterized in that in the upper stage step (S2), melon is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of alcohol.
상기 단계 (S3)에서 술 100 중량부에 대하여 커피 분말을 1 내지 5 중량부의 양으로 첨가하는 것을 특징으로 하는 찹쌀메론 술의 제조방법.According to claim 1,
In the step (S3), coffee powder is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of alcohol.
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