KR920001744B1 - Producing method for liquor - Google Patents

Abstract

A process for preparing health seeking alcoholic drink is prepd. by (a) mixing water with cnidium officinale, ligustici radix, rehmanniae rhizoma distillata, peony, licorice root, astragali radix, cinnamon bark, atractylis rhizoma, pachymae fungus, ginseng, orange peel, arrowroot, ginger et., (b) boiling the obtd. mixt. at 100 deg.C or more for 10-20 hrs., (c) filtering it to obtain the herb extract, and (d) mixing 10-15 wt.% herb extract with alcoholic drink to obtain the final product. The obtd. alcoholic drink has a good taste and health seeking effect for human body.

Description

[Name of invention]

Rejuvenation method using herbal medicine as raw material

Detailed description of the invention

The present invention is a general grain or shochu liquor mainly composed of alcohol and water, and as a rehabilitation and nutrition liquor that is generally delivered to the folk, immersed in liquor, fruit or berries such as marhuju, mora, dalju, wine, The method of fermenting by fermenting nutritious nutrients is also different from the manufacturing method of crushing and mixing fermented herbal medicine with alcohol and fermentation, and the present invention gives the human body a unique taste of liquor and hangover by using herbal medicine as a main ingredient. Or in order to make it easy to store without any deterioration of quality as long as it is harmless to the human body, 16 kinds of herbal medicines, which are obtained by weighing 16 kinds of herbal ingredients for a long time (10 ~ 20 hours), are mixed with alcohol and the best effect for human body. The present invention relates to a method of producing a liquor liquor exhibited.

In the past, there were alcoholic beverages that were fermented and refined with cereals as main ingredients, and alcohols with the theme of fruits or special plants. However, since they were fermented using monotonous raw materials, there were no ingredients that could actually benefit the human body except alcohol.

In order to solve the drawbacks of the conventional liquor, the present invention is to steam and concentrate the natural medicinal herbs in order to relieve the human body as well as the effect of the conventional liquor, and then mixed the concentrated liquid into an appropriate amount of liquor or beverage To give a new taste and to give the human body the effect of reinforcement introduces the manufacturing method through the following examples.

First, natural herbal medicines include Cheonggung, Dongguk, Sukjihwang, Baekjak, Licorice, Astragalus, Cinnamon, Baekchul, Baekbokryeong, Ginseng, Gwakhyang, Dermis, Soybean Meal, Brown root, Thought, and Three hundreds of herbs. , Ginseng 2 times more mixed. The mixed herbs as described above are steamed in bottled water for 10 to 20 hours at 100 ℃ or more to extract the concentrate and then cooled slowly and mixed by 10 to 15% by weight to the normal liquor.

These steamed concentrates contain a lot of natural medicinal ingredients, so drinking them in general alcoholic beverages or beverages is good for the human body, but there are many problems in taste and effectiveness when mixing medicinal ingredients with alcohol or third ingredients. In the present invention, good results are obtained through the following examples in order to obtain a taste and effect properly.

EXAMPLE

For 10 years, a mixture of 10% or less of the above-mentioned herbal extracts and 15% or more of the liquor was used for 10 years.The ratio of natural herbal extracts was less than 10% of the alcoholic beverage. In the present invention, the most effective ratio was found in the taste and the recuperation effect of the liquor in the present invention. 10 ~ 15% tastes good sake and found that the remedial effect is the best.

[Result]

(1) When drinking alcohol, the alcohol component was absorbed by the human body in a short time and easily diluted.

(2) After drinking alcohol, there were no symptoms of hangover, headache, odor, thirst, etc.

(3) When mixed with other alcoholic beverages, the adverse effects from other alcoholic beverages were resolved.

(4) It may be added to the liquor pulverized by the general herbal medicines, but in this case there is a risk of easy deterioration and there is no fear of deterioration when adding the steam concentrate of the present invention.

Natural herbal medicinal concentrates such as the above to improve the taste of liquor to get the effect of the cheongungung is good for headaches, headaches, resuscitation of the blood and releasing anger and heat in the body, donkeys circulate blood, blood, Sukjiwang is good for blood and nourishment tonic, Count is good for dysentery and abdominal pain. Licorice is good for harmony of all medicinal effects and gentle body. Astragalus is good for cold sweat and good for recovery. It is good for abdominal pain and diarrhea through blood veins. Baekbokryeong lowers impurities in the body and eliminates diuresis and humidity. Ginseng removes restorative and thirst, regulates blood veins, and prevents vomiting and promotes digestion. It is effective to harmonize the intestines and stomach, and the beanworm is good for neuralgia, arthritis, and yanggungbok, the roots are effective for the main body, and the ginger helps blood circulation, and the three hundred seconds It clears blood to protect the stomach, helps digestion, regulates body temperature, and eliminates obesity.

Therefore, liquor liquor mixed with the same ingredients at about the same ratio and mixed with 10-15% of liquor is added to the liquor. Compared to the general liquor or fruit wine, which is dependent on, it is possible to obtain a big effect.

Claims (1)

Natural herbal medicines such as Cheongung, Donggu, Sukjihwang, Baekjak, Licorice, Astragalus, Cinnamon, Baekchul, Baekbokryeong, Ginseng, Gwakhyang, Dermis, Beanworm, Brown root, Ginger, and Three hundreds of herbs, are mixed in almost the same ratio, but ginger is 1.8 times, Ginseng is A method for preparing liquor liquor made from herbal medicines, which is characterized by mixing the concentrated liquid obtained by steaming the mixture at about twice as much as 10 to 20 hours in bottled water at 100 ° C. or higher at a ratio of 10 to 15% by weight based on separate liquor.