KR880001818B1 - Process for producing alcoholic drink from paulewnia tree leaves - Google Patents

Abstract

Prepn. of paulownia wine by fermentation comprises (a) mixing paulownia's leaves and flowers at ratio of 30:70 to 50:50 by wt. and treating the mixt. with Aspergilus niger enzyme soln.; (b) swelling the fermentate at 20 Lb/in2, quick-cooling and pulverizing to < 10mesh particles; (c) mixing the crush from (b) with the exts. prepd. by pressing a mxit. of matri-money vine and Codonopsis lanceolatia; (d) fermenting the mixt. for 7-10 days at 25≰C using a suspn. of Saccharo cerevisiae; (e) aging the fermentate for 1 month, adding a spirituous liquor (alcohol, 60%) before 2-3 days of the final stage of aging, and filtering the aged fermentate.

Description

Method for preparing paulownia liquor by fermentation method

The present invention is a method of preparing a paulownia liquor by fermenting the paulownia leaves and flowers with an Aspergilus niger enzyme solution and then swelling in the usual manner and then mixing the extracts obtained by compressing ginseng, wolfberry, and Angelica. It is about. To explain this in more detail, 5-10% by weight of fermented maltose was added to fermented maltose by mixing edible and aromatic fragranced paulownia leaves and flowers after enzymatic treatment and swelling. After adjusting to pH 6-7, inoculated with Saccharomyces cerevisiae and fermentation at 20 = 35 ℃ for 2-5 days. Therefore, it relates to a manufacturing method of paulownia wine.

Until now, ginseng, deodeok, brown roots (칡 root), etc. are known to be produced alcohol, but the traditional liquor has been known to ferment the paulownia leaves and add nutrients to it. On the other hand, the leaves, oysters, flowers, etc. of Paulownia are described as Chinese medicinal herbaceous tree, Dong-Bu, etc., as sweet and non-toxic. It is. Moreover, paulownia leaves and flowers are rich in chlorophyll and various aromatic substances, as well as plants rich in protein as shown in the table below.

[table]

Nutritional Analysis

Co., Ltd. 1. The test results are analyzed by Seoul Institute of Technology Testing.

2. Sample A: Leaf, Sample B: Seed, Sample C: Petal.

According to the above analysis, traces of heavy metal contamination such as arsenic, Cd, and Pb could not be found. Particularly, it is an object of the present invention that fragrant paulownia can be obtained without loss of these aroma components by containing various aroma components in crude fats 6 and 8% of the petals.

Still another object of the present invention is to mix Korean herbs such as Korean ginseng, goji tea, and Angelica, which are excellent in nutrition, to produce sake with excellent taste and nutrition, thereby contributing to the improvement of public health. The alcohol content of paulownia prepared in this way is 30-45% in terms of preference and nutrition.

Hereinafter, the manufacturing method of the present invention will be described in detail for each process.

First step: enzyme solution treatment of paulownia leaves and flowers

The leaves and flowers of paulownia are mixed at 30-50: 70-50 (weight ratio) and fermented with Aspergilus niger enzyme solution.

Second Process: Puffed Crushing Treatment

The raw material fermented with the enzyme solution is expanded at 20 Lb / in ² , and then quenched and crushed into 10 meshes.

Third process: mixing

The extract obtained by extracting ginseng, Angelica, and wolfberry from the juicer is mixed with the expanded pulverized product of the second step.

Fourth Process: Fermentation

The blended raw material of the third step is added to the fermentation tank and fermented at 25 ° C. for 7-10 days by adding the Saccharo myces cerevisiae yeast suspension.

5th Process: Aging Filtration

2-3 days before fermentation, 60% distilled liquor prepared separately is added, then aged for 1 month after 2 days of filtration, and filtered to obtain paulownia rich in paulownia with 40% alcohol content.

According to the characteristics of the paulownia according to the present invention, the grass odor component of the paulownia leaves is neutralized or harmonized by various sugars, peptides, and amino acids by various enzymes in the enzyme during fermentation. In addition, the swelling process is thermally decomposed essential oils (精油) components, such as heat, the fragrance (증대 香) is increased, not only inerts various enzymes, but also sterilize the contaminating microorganisms to facilitate the progress in the fermentation, aging process.

Claims (1)

Extract paulownia leaves and flowers, etc., ferment with Aspergilus niger enzyme solution, swell and pulverize the mixture, and mix them in the juice of Samsam, Angelica and Conflux in a fermentation tank. A method for preparing paulownia wine by the fermentation method, characterized by filtration after aging.