KR20240047664A - Yuja-ssanghwa-ju and manufacturing method thereof - Google Patents

Abstract

The present invention relates to citron ssanghwa liquor and its manufacturing method.
The method for producing citron ssanghwaju of the present invention is to prepare a mixed medicine by mixing jujube, health, and goji berry with processed medicinal materials consisting of astragalus processed products, angelica root processed products, licorice processed products, peony processed products, Cheongung processed products, cinnamon processed products, and rehmannia glutinosa processed products. Step 1, cut the upper part of the whole citron horizontally and remove the flesh to prepare the citron skin. Step 2: Add the mixed medicinal ingredients from step 1 into the citron skin of step 2, steam it, and then ripen it. A third step of drying to produce a dried product and repeating this 9 times to produce a dried product, a fourth step of drying the dried product to produce a dried product, and a fifth step of aging the dried product to produce a fermented citron product. Step 6: Putting the fermented citron ssanghwa in water and boiling it to produce fermented yuzu ssanghwa tea water, adding godubap and malt to the fermented yuzu ssanghwa water of the 6th step, mixing it, putting it in a container and fermenting to produce a fermented product. It is characterized by comprising a 7th step and an 8th step of producing citron ssanghwaju, which is filtered after aging the fermented product at low temperature.
According to the present invention, a yuzu ssanghwaju and a method for producing the same are provided, which reduce the strong aroma and taste characteristic of herbal medicine and have a taste and aroma reminiscent of light and refreshing tea.

Description

Yuja-ssanghwa-ju and manufacturing method thereof}

The present invention relates to citron ssanghwa liquor and a method for producing the same, and more specifically, to a citron ssanghwa liquor and a method for producing the same, which has a taste and aroma reminiscent of light and refreshing tea while reducing the strong aroma and taste characteristic of herbal medicine.

Unlike other citrus fruits, citron is a fruit in which not only the flesh but also the skin can be used. It is mainly used for tea, beverages, and flavoring due to its unique aroma and high content of minerals and citric acid. It is known that the ratio is high. Yuzu contains a lot of vitamins A, B, C, organic acids and minerals. In particular, yuzu contains three times more vitamin C than lemon, making it effective for skin care and cold treatment. In addition, flavonoid components such as hesperidin and limonin contained in yuzu are known to be effective in anti-inflammatory, antioxidant, blood pressure lowering, anti-allergy, and radical scavenging properties.

In this way, as the health functionalities of yuzu, such as immunity-enhancing effects, whitening effects, antioxidant effects, anti-obesity effects, anti-cancer effects, and anti-atopic dermatitis effects, have been scientifically identified, consumer interest is increasing, and new processed products for both producers and consumers are growing. There is a need for development and high added value.

Ssanghwa tea (雙和茶) is a tea made by boiling various types of tree bark, leaves, stems, fruits, roots, etc. together. Ssanghwa tea is derived from herbal medicine, and tea containing herbal medicine is widely known as oriental medicine ssanghwa tea. I'm losing. This is intended to supplement insufficient energy, and is designed to be consumed as a lighter tea than Ssanghwatang, which is a decoction with strong medicinal properties. It warms the body and improves stamina. Commonly known Ssanghwa teas include astragalus, angelica root, licorice, peony, and cheongung. It is one of the representative health teas of the winter season, made by boiling ingredients such as cinnamon, rehmannia root, jujube, health, and goji berries and finishing with jujube or pine nuts.

However, although the medicinal ingredients used in Ssanghwa tea have various efficacy, they are difficult for consumers to consume easily due to their unique taste and scent.

1. Korean Patent No. 10-2119694 ‘Citron ssanghwa tea and citron ssanghwa tea extract using the same’ 2. Korean Patent No. 10-0549286 ‘Manufacturing method of citron liquor’

The purpose of the present invention is to provide a yuzu ssanghwaju that reduces the strong aroma and taste characteristic of herbal medicine and has a taste and aroma reminiscent of light and refreshing tea.

The method for producing yuzu ssanghwaju of the present invention to achieve the above purpose is to mix jujube, health, and goji berries with processed medicinal products consisting of astragalus processed products, angelica root processed products, licorice processed products, peony processed products, astragalus processed products, cinnamon processed products, and sukji sulfur processed products. The first step of manufacturing the mixed medicine, the second step of preparing the citron peel by cutting the upper part of the whole citron horizontally and removing the pulp, the mixed medicine of the first step is added to the citron peel of the second step and steamed. After maturation, the dried product is dried to prepare a dried product, and this process is repeated 9 times to produce a dried product. The third step is to dry the dried product to produce a dried product. The dried product is aged to form a pair of fermented citrons. The 5th step of manufacturing the cargo, the 6th step of preparing the fermented citron ssanghwa water by boiling the fermented yuzu ssanghwa water, the fermented yuzu ssanghwa water of the 6th step is mixed with godubap and malt, placed in a container, and fermented. It is characterized by comprising a 7th step of producing a fermented product and an 8th step of producing citron ssanghwaju, which is filtered after aging the fermented product at low temperature.

In addition, the astragalus processed product in the first step is washed and dried to have a moisture content of 20 to 30% by weight, then placed in honey and soaked for 1 to 2 hours, then roasted and cooled at a temperature of 20 to 50 ° C. It is manufactured by repeating the process 2 to 4 times and then finally baking it at 90 to 100°C.

In addition, the processed angelica root product in the first step is washed, dried to have a moisture content of 40 to 50% by weight, thickened with rice wine, and dried at 20 to 25 ° C to have a moisture content of 20 to 30% by weight. It is manufactured by repeating the peeling and cooling process 2 to 4 times at a temperature of 20 to 50 degrees Celsius.

In addition, the processed licorice product of the first step is characterized in that it is manufactured by washing licorice, thickening it with sake, and then roasting it.

In addition, the peony processed product in the first step is made by washing the peony, thickening it with Cheongju, cutting it into small pieces, repeating the roasting and cooling process 2 to 4 times at a temperature of 20 to 50 ℃, and finally roasting it at 90 to 100 ℃. It is characterized by being manufactured.

In addition, the processed Cheongung product in the first step is made by washing the Cheongung, soaking it in water and steeping it for 1 to 2 hours, taking out the steeped Cheongung, thickening it with Cheongju, drying it, cutting it, and roasting it at 90-100°C. It is characterized by being manufactured.

In addition, the processed cinnamon product of the first step is characterized in that it is manufactured by washing the cinnamon, thickening it with sake, and then drying it.

In addition, the processed rehmannia glutinosa product of the first step is characterized in that it is manufactured by washing the ripe rehmannia glutinosa, thickening it with sake, and then drying it.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

According to the present invention, a citron ssanghwaju is provided that reduces the strong aroma and taste characteristic of herbal medicine and has a taste and aroma reminiscent of light and refreshing tea.

Figure 1 is a diagram showing a method for producing citron ssanghwa liquor according to Example 1 of the present invention.
Figure 2 is a photographic diagram showing the manufacturing process of the third stage of the citron ssanghwa liquor manufacturing process of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to citron double flower wine and a method for producing the same, and will be described in detail through examples. In more detail, as shown in Figure 1, the mixed medicine manufacturing step (S10), the citron peel manufacturing step (S20), Boiled porridge manufacturing step (S30), dried product manufacturing step (S40), fermented citron ssanghwa product manufacturing step (S50), fermented citron ssanghwa tea manufacturing step (S60), fermented product manufacturing step (S70), and citron ssanghwa liquor manufacturing step (S80) ), the main feature is that it is possible to manufacture yuzu ssanghwaju, which reduces the strong aroma and taste unique to herbal medicine and has a taste and aroma reminiscent of light and refreshing tea. This is explained in detail as follows.

<Manufacturing steps of the present inventor's Yuja Ssanghwaju>

1. Step 1: Mixed medicine manufacturing step (S10)

This step is characterized by manufacturing a mixed medicine by mixing jujube, health, and goji berry with processed medicinal materials consisting of astragalus processed product, angelica root processed product, licorice processed product, peony processed product, Cheongung processed product, cinnamon processed product, and rehmannia glutinosa processed product.

To explain, first of all, among various medicinal herbs, Astragalus is a perennial plant distributed in Korea, China, and Japan. Because it has various pharmacological effects, it is used not only as a food but also as an herbal medicine. It is used for anti-inflammatory and anti-hypertensive and soy sauce purposes. It has been reported to have protective, antioxidant, antiviral, cardiovascular protection, immune-boosting activity, and anti-aging effects.

Angelica (當歸) is the dried root of Seunggeomcho, a perennial plant in the Apiaceae family. It is known to be effective in relieving fatigue, increasing appetite, sedating, and improving blood circulation.

Licorice (甘草) is an herbal medicine known to not only keep the body's stomach healthy, but also treat heat and cold in the internal organs and muscles, strengthen muscles and bones, treat various boils and swells, and detoxify the poison of various herbs. It has a unique aroma and taste, and its main ingredients include glycyrrhizin, a sweetener, licyritin, a type of flavonoid, sugar, glucose, mannitol, and asparagine.

Peony (芍藥) is one of the very important herbal medicines as the root of Peony and the root of the same genus of root plants. In Oriental medicine, it has been used as an astringent relief, antispasmodics, and analgesic. Peony for medicinal purposes uses the entire root, which is usually red and has a bitter taste. It is characterized by writing.

Cheongung (川芎) is a perennial herb belonging to the Umbelliferae family. In oriental medicine, its rhizomes are dried and mainly used for gynecological diseases such as headaches, infertility, irregular menstruation, anemia, tonicity, and sensitivity to cold. Its chemical component is phthalate. It is known to contain phthalide ingredients such as cnidilide, neocnidilide, ligustilide, butylphthalide, and senkyunolide. .

Cinnamon is the bark of an evergreen tree in the camphor tree family and has been used for a variety of purposes since ancient times, including as a diaphoretic, antipyretic, and analgesic, as well as a flavoring for foodstuffs. It is also known to have a preservative effect that promotes intestinal peristalsis and inhibits abnormal fermentation in the intestines.

Rehmannia glutinosa is processed from the roots of Rehmannia glutinosa Liboschitz var. purpurea Makino or R. glutinosa Liboschitz . It is used to treat blood deficiency and subsequent nutritional deficiencies in the liver and heart, and is also known to strengthen the yin of the liver and kidneys. there is.

As such, it is difficult to commercialize the medicinal herbs that have the above-mentioned various effects because, if applied as is, there is a risk of rejection by consumers when mainstreamed due to the unique aroma and taste of the medicinal herbs.

Therefore, at this stage, it is important to process the medicinal ingredients into processed products through different legal processing processes in order to reduce the unique aroma and taste of the medicinal ingredients.

In other words, the astragalus is first washed and dried to have a moisture content of 20 to 30% by weight, then placed in honey and soaked for 1 to 2 hours, then subjected to a roasting process for 8 to 10 minutes at a temperature of 20 to 50 ° C. and then cooled. This process is repeated 2 to 4 times, and then finally roasted at 90 to 100°C to minimize the loss of the active ingredients contained in Astragalus while reducing the unique taste of Astragalus, thereby producing a processed product of Astragalus, which is the main material of the present invention. It is better to apply it as .

In other words, astragalus is a medicinal herb with an inherent bitter taste, so a legislative process is needed to resolve this. First, astragalus is soaked in honey. In order for the honey to penetrate better into the inside of the astragalus, the moisture content of the astragalus is first dried to 20-30% by weight (w/w), and then placed in honey for 1-2 hours. It is put to sleep. Next, in order to prevent the loss of the active ingredients of Astragalus as much as possible, it is roasted at a temperature of 20-50℃ for 8-10 minutes, followed by a cooling process, repeated 2-4 times in total, and finally at 90-100℃. It is characterized by producing a processed product in which all moisture remaining inside the astragalus is removed by roasting it until the moisture is completely removed.

The angelica is washed and dried to have a moisture content of 40 to 50% by weight, then thickened with Cheongju, slowly dried at 20 to 25°C to have a moisture content of 20 to 30% by weight, and then roasted at a temperature of 20 to 50°C. By repeating the cooling process 2 to 4 times, it is better to manufacture angelica root processed angelica root products that minimize the loss of the active ingredients contained in angelica root and reduce angelica root scent, and apply it as the main material of the present invention.

In other words, Angelica is a medicinal herb with a unique scent, so a legislative process is needed to resolve this issue. Accordingly, Angelica gigas are thickened with Cheongju for 20 to 30 minutes, but first go through a drying process to remove the scent. At this time, if the moisture content is too low or too high, the unique scent of Angelica root remains even after thickening, so 40 to 50% by weight It is important to first dry it to reduce moisture content and then thicken it with sake. Next, dry slowly in the shade at room temperature of 20~25℃ until the moisture content reaches 20~30% by weight. Angelica gigas lose their nutrients when treated at high temperatures, so prevent the loss of nutrients from Angelica gigas. In order to reduce the unique aroma, it is recommended to go through a roasting process for 8 to 10 minutes at a temperature of 20 to 50 ℃ and then a cooling process, repeating this process several times to produce a processed product with the remaining moisture removed from angelica root.

The licorice is washed, thickened with sake, and then roasted to produce a processed licorice product that minimizes the loss of the active ingredients contained in the licorice and reduces the unique scent of licorice, and is preferably used as the main material of the present invention.

In other words, although licorice is known as an herbal medicine with a sweet taste, licorice also has a unique scent, so it is important to legislate it first. In the case of licorice, the moisture content is not high, so it is characterized by thickening it with rice wine for 20 to 30 minutes without drying it, then roasting it at 90 to 100 ℃ to produce a processed product in which all remaining moisture inside the licorice is removed.

The peony has an astringent and bitter taste, so it is important to legislate it. Accordingly, after washing, it is thickened with Cheongju for 20 to 30 minutes, then cut into small pieces, and then subjected to a roasting process for 8 to 10 minutes at a temperature of 20 to 50 ℃, followed by a cooling process. This process is repeated 2 to 4 times, and then the final 90 to 100 degrees Celsius. It is better to manufacture peony products by roasting them at ℃ until the moisture is completely removed.

The above Cheongung is characterized by a spicy and intense taste and aroma. Therefore, before thickening with Cheongju, it is important to first wash it, then soak it in water and steep it at 90-100℃ for 1-2 hours to remove the spicy taste and aroma. Next, the boiled Cheongung is taken out, thickened with Cheongju for 20~30 minutes, dried at 20~25℃ to have a moisture content of 20~30% by weight, cut into pieces, and the moisture is completely removed at a temperature of 90~100℃. It is better to use it as the main ingredient of the present invention by roasting it until it is cooked and manufacturing it as a processed Cheongung product with its unique aroma and taste reduced.

The cinnamon and Rehmannia glutinosa are also washed and thickened with rice wine for 20 to 30 minutes to remove the unique scent, and then dried at a temperature of 90 to 100°C until the moisture is completely removed to produce processed cinnamon or processed Rehmannia glutinosa, according to the present invention. It is recommended to apply it as the main material.

When these processed medicinal products are applied as mainstream ingredients, they must be composed in an appropriate mixing ratio so that consumers can prefer them. Accordingly, as a result of several studies, the inventors of the present invention found that the processed Astragalus plant, processed Angelica root, processed licorice, processed peony, processed Cheongung, processed cinnamon, and processed Rehmannia glutinosa were 1: 0.5~1: 0.5~1: 2~3: 0.5~1: It can be seen that mixing at a weight ratio of 0.5~1:0.5~1 is most suitable. If mixed beyond the above weight ratio, the unique aroma and taste remaining from the processed medicinal materials will not mix well, reducing the commercial value. do.

In order to add an appropriate aroma and taste to the processed herbal medicine, a mixed herbal medicine is prepared by mixing jujube, health, and goji berry together.

Jujube (Zizyphus jujubaMILL. var.inermis) is the fruit of the jujube tree and contains sugars, organic acids, calcium, and vitamin C. It has a calming effect and is soothing to the stomach when consumed by people with loss of appetite or indigestion. It is known to be effective in nurturing the energy of the spleen and stimulating appetite.

Health refers to dried ginger in oriental medicine, and is known to be used to treat stomach upset, vomiting, and diarrhea.

Lycium chinenseMILL is the mature fruit of the Lycium chinense tree and contains protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, and vitamins (A, B1, B2, C). Goji berries contain 3.39 mg% carotene, 10.23 mg% vitamin B, 20.33 mg% vitamin B, 3 mg% vitamin C, and 1.7 mg% nicotine, as well as β-sitosterol and linoleic acid. extracted. Goji berry is known to be effective in improving malnutrition, frailty, post-disease weakness, weakness due to wasting disease, and liver function.

These materials are more preferably mixed at 0.1 to 0.5 parts by weight for the jujube, 0.01 to 0.2 parts by weight for the health, and 0.01 to 0.2 parts by weight of the goji berry, based on 100 parts by weight of the processed medicinal material, to prepare a mixed medicine. , if mixed beyond the above weight portion, the unique aroma and taste of the medicinal ingredients do not mix well, and the commercial value is lowered due to the additional ingredients.

2 . Step 2: Citron peel manufacturing step (S20)

In this step, the upper part of the whole citron is cut horizontally and the flesh is removed to prepare the citron peel.

To explain, citron itself is an ingredient that allows it to exhibit a fragrant aroma and taste, so it is important to allow it to penetrate well into the mixed medicinal ingredients. Accordingly, as shown in Figure 2, in order to be able to administer the mixed medicine inside the citron, the upper part of the citron, i.e., a part about 1 to 3 cm in height based on the bottom, is cut horizontally, and then the guayule existing therein is removed to remove the citron. Prepare the rind.

3. Step 3: Ball-boosting foam manufacturing step (S30)

In this step, the mixed medicinal ingredients of the first step are added to the citron peel of the second step, steamed, aged at 60 to 80°C for 12 to 24 hours, and then dried naturally for 2 to 3 days to prepare the dried product. It is characterized by repeating this 9 times to produce gujeunggu bubbles.

To explain, as shown in Figure 2, first, the mixed medicinal ingredients of the first step are filled into the prepared citron peel, and then tied with a string to prevent it from being disturbed during the steaming process, and then the fragrant aroma and taste of citron are released. In order to gradually penetrate the mixed liquid, it is steamed for 5 to 10 hours and then aged at 60 to 80°C for 12 to 24 hours.

Next, in order to adjust the moisture content, it is naturally dried for 2 to 3 days to produce a dried product with a moisture content of 40 to 50% by weight, which is then subjected to the above steaming and thermal aging processes and the drying process, which is repeated a total of 9 times. This produces gujeung-gu bubbles. Through this process of budding, the functional ingredients contained in the mixed medicine are further enhanced, and the fragrant aroma and taste of citron are further added, making it a very suitable material for manufacturing the following alcoholic beverages.

4. Step 4: Dried product manufacturing step (S40)

In this step, the above-mentioned spherulite is naturally dried for 25 to 30 days, then placed in a pan with a cotton cloth and kept hot at 50 to 80°C for 3 to 4 hours, and then cooled for 20 to 21 hours for 5 to 10 days. It is characterized by repeatedly and gradually completely evaporating the remaining moisture to produce a dried product.

To explain, in order to ripen the spherulite, moisture must first be evaporated. At this time, since the spherical spherulite is in a bound state as shown in FIG. 2, it is advisable to produce a dried product through the above process in order to remove all internal moisture while maintaining the functional components of the spherical spherulite as much as possible without losing its shape. In other words, for quick drying, it is first naturally dried at room temperature of 20-25℃ for 20-30 days and processed so that the moisture content is 40-50% by weight.

Next, place a cotton cloth on the pan, keep it hot at 50-80℃ for 3-4 hours, then cool for 20-21 hours, and repeat the pan drying process for 5-10 days to completely remove moisture. When drying for a short period of time at a temperature exceeding ℃, there is a significant loss of functional ingredients of the bubbly, and there is a risk that a burnt taste and aroma may be added. Therefore, in order to achieve the purpose of the present invention, it is better to go through the pan drying process. .

At this time, the degree to which the moisture in the dried product is lost is until a light and very clear sound is heard when the dried citrons hit each other when cooled. In other words, if it makes even the slightest dull sound when hit, it is processed again by repeating the pan-and-dry process.

Once all the moisture from the citron flower tea has been removed, put the citron flower tea in the pan, cover it with a lid, and check the moisture again. If no moisture forms on the lid, drying is considered complete.

5. Step 5: Fermented citron double cargo manufacturing step (S50)

In this step, the dried product is stored at 5 to 10°C for 20 to 24 hours, sealed, and aged at 20 to 25°C for 12 to 15 months to produce fermented citron product.

To explain, this step is to maintain a firm bond between each ingredient in the dried product from which the moisture has been completely removed and to maximize the elution of the functional ingredients present inside when manufacturing the fermented citron citron tea water. After storing them at 10°C for 20 to 24 hours, they are individually sealed and aged in the sealed state at 20 to 25°C for 12 to 15 months to produce fermented yuzu product.

6. Step 6: Fermented Yuja Ssanghwacha Water Manufacturing Step (S60)

In this step, the fermented citron ssanghwa water is added to water and boiled to produce fermented citron ssanghwa tea water.

To explain, when the fermented citron sulfate is used as is in the manufacture of the following alcoholic beverages, the degree of elution of the functional ingredients present in the fermented yuzu saccharide is small, so it is first put in water and boiled to maximize the elution of the functional ingredients present in the fermented yuzu saccharide, The goal is to use up all the water. At this time, it is recommended to prepare fermented citron ssanghwa tea water by adding 5 to 15 liters of water per 10 g of the fermented citron ssanghwa and boiling it at 90 to 100°C for 30 to 50 minutes.

7. Step 7: Fermented product manufacturing step (S70)

In this step, godubap (rice made by washing glutinous rice, putting it in water, soaking for 5 to 6 hours, then draining the water and steaming at 90 to 100°C for 40 to 50 minutes) It is best to produce fermented product by adding yeast, mixing it, then putting it in a container and fermenting it.

At this time, 10 to 15 kg of the above-mentioned godubap and 0.7 to 1 kg of the above-mentioned yeast are added and fermented per 10 kg of fermented yuzu ssanghwa tea water, and the fermentation process is more preferably carried out at 25 to 30 ℃ for 3 to 4 days, followed by primary fermentation for 20 to 25 days. Producing a fermented product by performing secondary fermentation at ℃ for 1-2 days and then tertiary fermentation at 15-18℃ for 10-15 days can produce liquor in a clean state without spoilage.

8. Step 8: Yuja Ssanghwa Liquor manufacturing stage (S80)

In this step, the purpose is to add a deeper taste of the fermented product and to brew only clear Cheongju. It is manufactured by obtaining citron ssanghwaju filtered after low-temperature aging at 1-5°C for 30-40 days.

In this way, through the above specific processing process, it is possible to reduce the strong aroma and taste unique to herbal medicine and to produce yuzu ssanghwaju with a taste and aroma reminiscent of light and refreshing tea.

Hereinafter, the present invention will be described in more detail through examples and experimental examples. However, these examples and experimental examples are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

< Example 1> Manufacture of citron ssanghwaju 1

First, we prepared herbal medicines such as astragalus, angelica root, licorice, peony, astragalus, cinnamon, rehmannia glutinosa, jujube, health, and wolfberry.

Next, the astragalus was washed and dried to have a moisture content of 20% by weight, then placed in honey and soaked for 1 hour, then subjected to a roasting process for 10 minutes at a temperature of 30°C and then completely cooled. The roasting and cooling processes were performed in 4 steps. This process was repeated several times and then roasted at 100°C until the moisture was completely removed to prepare astragalus products.

Angelica gigas are washed and dried to a moisture content of 40% by weight, then thickened with Cheongju for 30 minutes, then slowly dried at a temperature of 25℃ to have a moisture content of 20% by weight, and then roasted at a temperature of 30℃ for 10 minutes. After roughening, it was completely cooled, and the above-mentioned roasting and cooling process was repeated about 4 times to prepare a processed angelica root from which moisture was removed.

After washing the licorice, it was thickened with rice wine for 30 minutes and then roasted at 100°C to prepare a processed licorice product with moisture removed.

After washing the peony, it was thickened with rice wine for 30 minutes, then cut into pieces of about 2 to 5 cm, and then subjected to a peeling process for 10 minutes at a temperature of 30°C and then completely cooled. The peeling and cooling process was repeated about 4 times, and then the last 100%. A peony processed product was prepared by roasting at ℃ to remove moisture.

After washing the Cheongung, soak it in water at 90℃ and steep it for 1 hour. Then, take out the soaked Cheongung and thicken it with Cheongju for 30 minutes. Then, slowly dry it at 25℃ to have a moisture content of 20% by weight and cut it into pieces of about 2~5cm. After cutting, it was roasted at a temperature of 100°C to produce a processed Cheongung product with moisture removed.

After washing the cinnamon, it was thickened with rice wine for 30 minutes and then dried at a temperature of 100°C until the moisture was completely removed to prepare a processed cinnamon product.

Rehmannia glutinosa was washed, thickened with rice wine for 30 minutes, and then dried at 100°C until moisture was completely removed to prepare a processed rehmannia glutinosa product.

Next, prepare a medicinal product by mixing 4g of Astragalus extract, 4g of Angelica root extract, 3g of Licorice extract, 10g of Peony extract, 3g of Cheongung extract, 3g of cinnamon extract, and 4g of Rehmannia glutinosa extract, then add 10g of jujube, 3g of health, and 4g of Goji berry. A mixed medicine was prepared by mixing.

Next, after washing the whole citron, the upper part of about 2cm high was cut horizontally based on the lower part of the whole citron, and the flesh was removed to prepare citron peel.

Next, fill the citron peel with the above mixed medicinal ingredients and steam it at 100°C for 7 hours, then heat-ripe it at 60°C for 24 hours and then naturally dry it at room temperature at 25°C to have a moisture content of 40% by weight to prepare the dried product. The above heat-aging and drying process was repeated 9 times to prepare spherulite bubbles.

Next, the above-mentioned sputum spores were naturally dried at room temperature at 25°C for 30 days, a cotton cloth was placed in the pan, the naturally dried sputum spores were placed in the pan, kept hot at 60°C for 4 hours, and then cooled for 20 hours. This was repeated for 5 to 10 days to gradually completely evaporate the remaining moisture and produce a dried product that was light and had a very clear sound when the citrons were struck against each other.

Next, the dried product was stored at 10°C for 20 hours, sealed, and aged at 25°C for 12 months to prepare fermented citron ssate.

Next, 10 g of the fermented citron ssanghwa water was added to 10 liters of water and boiled at 100°C for 30 minutes to prepare fermented citron ssanghwa tea water.

Next, wash the glutinous rice, put it in water, soak it for 6 hours, drain the water, and steam it at 100℃ for 40 minutes to make godubap.

Next, add 10 kg of godubap and 1 kg of yeast to 10 kg of the fermented yuzu ssanghwa tea water, mix, place in a container, and perform primary fermentation at 30℃ for 3 days, then secondary fermentation at 25℃ for 2 days, and then fermentation at 15℃ for 10 days. Fermented product was prepared through third fermentation.

The fermented product was aged at low temperature for 30 days at 4°C and then filtered to prepare citron ssanghwaju.

<Comparative Example 1> Yuja Ssanghwaju 2 Manufacturing

The mixed medicine of Example 1 was prepared.

Next, after washing the whole citron, the upper part of about 2cm high was cut horizontally based on the lower part of the whole citron, and the flesh was removed to prepare citron peel.

Next, the mixed medicinal ingredients were filled into the citron peel and dried with hot air to prepare a dried product.

Next, add 10 kg of godubap, 1 kg of malt, and 10 liters of water to 10 g of the dried product, mix, place in a container, and perform primary fermentation at 30℃ for 3 days, followed by secondary fermentation at 25℃ for 2 days, and then fermentation at 15℃ for 10 days. Fermented product was prepared by tea fermentation.

The fermented product was aged at low temperature for 30 days at 4°C and then filtered to prepare Yuja Ssanghwaju 2.

<Comparative Example 2> Yuja Ssanghwaju 3 Manufacturing

It was prepared in the same manner as in Example 1, except that the mixed medicinal ingredients were prepared by mixing simple hot-air dried astragalus, angelica root, licorice, peony, astragalus, cinnamon, rehmannia glutinosa, jujube, health, and wolfberry, respectively. Citron Ssanghwaju 3 was manufactured.

< Experiment example 1> Sensory test

1. Experimental method

Sensory tests were conducted on the yuzu ssanghwa wines of Example 1 and Comparative Examples 1 and 2.

At this time, a sensory test was conducted on 70 trained evaluators, and aroma, taste, and overall quality were evaluated using a 5-point method, and the scores for each item were averaged and shown in Table 1 below. Here, the higher the score for each item, the higher the preference for that item.

2. Experiment results

The results of the experiment were shown in Table 1 below.

incense taste preference Example 1 4.5 4.5 4.5 Comparative Example 1 3.7 3.5 3.5 Comparative example 2 2.5 2.0 2.2

As shown in Table 1, it was confirmed that the citron ssanghwa liquor 1 of Example 1 was produced with the light and refreshing taste and aroma of citron, with little to no strong aroma and taste unique to herbal medicine, and thus preferred by connoisseurs. In particular, it was confirmed that it is more popular among young adult men and women.

On the other hand, both Citron Ssanghwa Liquor 2 of Comparative Example 1, which was prepared by treating herbal medicines but not subjecting them to the fermentation process, and Citron Ssanghwa Liquor 3 of Comparative Example 2, which was manufactured without treating herbal medicines, had the unique scent and taste of herbal medicines. It was confirmed that the low preference was lower than that of the yuzu ssanghwaju of Example 1.

As discussed above, it was found that the production method of the present invention can reduce the strong aroma and taste peculiar to herbal medicine and provide citron ssanghwa liquor with a taste and aroma reminiscent of light and refreshing tea.

The above-described present invention has been examined with a focus on preferred embodiments, and those skilled in the art will be able to implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. You will be able to. Here, the essential technical scope of the present invention is indicated in the patent claims, and all differences within the equivalent scope should be construed as being included in the present invention.

Claims (6)

The first step of producing a mixed medicine by mixing jujube, health, and goji berry with processed medicinal materials consisting of astragalus processed products, angelica root processed products, licorice processed products, peony processed products, Cheongung processed products, cinnamon processed products, and rehmannia glutinosa processed products;
A second step of preparing the citron peel by cutting the upper part of the whole citron horizontally and removing the flesh;
A third step of adding the mixed medicinal ingredients of the first step into the citron peel of the second step, steaming them, maturing them, drying them to produce a dried product, and repeating this 9 times to produce a dried product;
A fourth step of drying the dried granules to produce a dried product;
A fifth step of producing fermented citron ssamhydrate by maturing the dried product;
A sixth step of preparing fermented citron ssanghwa tea water by adding the fermented citron ssanghwa product to water and boiling it;
A 7th step of mixing godubap and malt into the fermented yuzu ssanghwacha water of the 6th step, placing it in a container and fermenting to produce a fermented product,
Including an eighth step of producing citron ssanghwa liquor filtered after aging the fermented product at low temperature and filtering it.
Manufacturing method of citron ssanghwaju.
According to paragraph 1,
The astragalus processed product in the first step is washed and dried to have a moisture content of 20 to 30% by weight, then placed in honey and soaked for 1 to 2 hours, then peeled and cooled at a temperature of 20 to 50 ° C. It is characterized by being manufactured by repeating ~4 times and then finally baking at 90~100℃.
Manufacturing method of citron ssanghwaju.
According to paragraph 1,
The processed licorice product of the first step is characterized in that it is manufactured by washing licorice, thickening it with sake, and then roasting it.
Manufacturing method of citron ssanghwaju.
According to paragraph 1,
The peony processed product in the first step is manufactured by washing the peony, thickening it with sake, chopping it, repeating the roasting and cooling process 2 to 4 times at a temperature of 20 to 50 ℃, and finally roasting it at 90 to 100 ℃. Characterized by,
Manufacturing method of citron ssanghwaju.
According to paragraph 1,
The processed Cheongung product in the first step is prepared by washing the Cheongung, soaking it in water and steeping it for 1 to 2 hours, taking out the steeped Cheongung, thickening it with Cheongju, drying it, cutting it, and roasting it at 90-100°C. Characterized by,
Manufacturing method of citron ssanghwaju.
Manufactured by the manufacturing method of any one of claims 1 to 5,
Citron Ssanghwaju.