WO2016200056A1

WO2016200056A1 - Kimchi alcoholic beverage having increased lactic acid bacteria and purification action of alcohol contained in alcoholic beverage, and preparation method therefor

Info

Publication number: WO2016200056A1
Application number: PCT/KR2016/004576
Authority: WO
Inventors: 윤인
Original assignee: 주식회사 우리집식품
Priority date: 2015-06-09
Filing date: 2016-05-02
Publication date: 2016-12-15
Also published as: KR101582558B1

Abstract

The present invention relates to a kimchi alcoholic beverage having increased lactic acid bacteria and purification action of the alcohol contained in the alcoholic beverage, and a preparation method therefor, and relates to: a kimchi alcoholic beverage in which an alcoholic beverage, including raw rice wine, refined rice wine, clear rice wine, soju, beer, whiskey, brandy, fruit wine, general distilled liquors, or liquid, is mixed with a salted kimchi salted with salt only or a seasoned kimchi to which salt and seasoning are added; and a preparation method therefor. Particularly, the present invention relates to "a kimchi alcoholic beverage having increased lactic acid bacteria and purification action of alcohol contained in the alcoholic beverage, and a preparation method therefor," wherein the kimchi alcoholic beverage, in which salted kimchi or seasoned kimchi of an original, cut, ground, dried, liquid, concentrate, solid, or concentrated powder state is mixed into an alcoholic beverage, including raw rice wine, refined rice wine, clear rice wine, soju, beer, whiskey, brandy, fruit wine, general distilled liquors, or liquid, so as to be aged and processed, and the preparation method therefor resolve the problem, of the conventional art, of declining health due to hyperingestion, into the human body, of alcohol contained in alcoholic beverages, increase lactic acid bacteria in the human body, prevent excessive absorption of alcohol into the human body, by a purification action by the kimchi alcoholic beverage, when absorbing, into the body, alcohol contained in alcoholic beverages, thereby improving health and, simultaneously, remarkably improving the taste of alcoholic beverages.

Description

Kimchi liquor enhanced with purifying action of alcoholic beverages and lactic acid bacteria

The present invention relates to kimchi liquor and a method for producing the same, wherein the alcohol and alcohol contained in the liquor are enhanced

Kimchi consisting of mixed liquor including pickled or medicinal liquor, sake, shochu, beer, whiskey, brandy, fruit liquor, general distilled liquor, liqueur, alcohol, salted pickled kimchi or seasoned kimchi with salt and seasoning To alcoholic beverages and methods for their preparation;

In particular, in the form of circular or cut, pulverized, dried, liquid, concentrate, solids, concentrated powder

Pickled Kimchi or Seasoned Kimchi, mixed with aged liquor, including alcohol, medicinal liquor, sake, shochu, beer, whiskey, brandy, fruit liquor, distilled liquor, liqueur, spirits; It relates to a kimchi liquor and a method for producing the same, wherein the alcoholic beverage contained in the liquor is purified and lactic acid bacteria are enhanced.

The technology that is the background of the present invention, Korean Patent Registration No. 10-0990075 "herb Makgeolli and its manufacturing method", and Korean Patent Registration No. 10-1294654 "seasoning composition for kimchi manufacturing, including the three, the preparation method and the same Cited the disclosure of "Including Kimchi," and described additional problems.

In general, alcoholic beverages include brewed liquor, distilled liquor, and spirits fermented and processed using cereals, documents, fruits, starch raw materials, and the like.

Takju (aka: makgeolli) is a dish made with starch raw material and broth fermented with soup as a main raw material.

Medicinal liquor is made by adding a filtration process to the takju,

Cheongju is added to the medicinal liquor by liquor, etc.

Beer is fermented by malt or malt, starch raw material, hops, etc. as a main raw material,

Fruit liquor, which is a filter-making of drunk fermented from fruit or juice as a main ingredient. Or fruit, sugar or liquor is added to the fermentation process,

Shochu is fermented from starch raw materials or soup, distilled, or distilled alcohol with water or liquor or grain spirit.

Whiskey is obtained by distilling germinated grains or fermented sake (main) fermented with grains into wooden barrels or by adding liquor, etc.

A brandy is a distilled fruit (including fruit juice) or sake (main) or fruit wine (including fruit gourd) fermented with sugar in a wooden barrel, or liquor.

General distilled liquor is fermented, distilled or mixed distilled liquor with starch or sugar as the main raw material, alcoholic beverage other than alcohol, shochu, whiskey, brandy,

Liqueur is obtained by distilling ginseng and fruit (except fruits that can be fermented, such as grapes) into the distilled liquor by fermenting starch or saccharides as a main raw material, or ginseng and fruit (grapes, etc.) during the fermentation distillation process. Extracts of the fruit), or fermentation, distillation, and liquor of liquor, shochu, general distilled liquor, and the liquor according to the liquor method, and are divided into alcohols having an alcohol concentration of 90 to 99.9%;

As kimchi, cabbage kimchi, radish kimchi (kakdugi, mixed paste), bachelor kimchi, radish kimchi, white kimchi, mustard kimchi, bosam kimchi, nabak kimchi, chopped rice, cucumber kimchi, and fruit or root, leaf, stem of plant It is divided into fermented and processed kimchi.

In addition, domestic patent registration No. 10-0990075 "herb rice wine and its manufacturing method",

Makgeolli is produced by adding fermented herb extract at a predetermined rate to the rice wine in either one-stage immersion, two-stage immersion, or manufacturing stage to make makgeolli. To enhance consumer preferences by adding flavors and flavors, and to consume pharmacological ingredients in herbs for drinking makgeolli, promote health of consumers and promote consumption of rice and herbs, and increase farm household income. Consists of augmenting;

Domestic Patent Registration No. 10-1294654 "Seasoning composition for manufacturing kimchi containing three vegetables, a manufacturing method thereof and kimchi comprising the same",

It is composed of providing the pure function of sulfur to the intake user by allowing the ingestion of sulfur which is difficult to ingest through daily life through the meal process;

In addition to the preceding patents, a number of prior patents relating to liquor and kimchi for the purpose to which certain functions required by the preceding patents are given are introduced.

However, the liquor and kimchi of the prior art, including the prior patents, the effect of the alcohol, which is the main purpose of the liquor, is ingested by the human body, the mood is increased, the satisfaction is satisfied, and certain functions required by the prior patents are given. There are some,

In particular, there is a problem that the health of the human body, including a decrease in liver function due to excessive intake of alcohol contained in the liquor deteriorates, the hangover lasts for a long time, headache and abdominal pain occurs;

A bitter taste caused by the intrinsic physical properties of alcoholic beverages, the taste is significantly reduced;

The human intake of alcohol contained in alcohol is not detoxified in a short time, so many problems such as a significant decrease in the liver function of the human body.

The present invention has been made to solve the problems as described above,

Pickled kimchi or seasoned kimchi of raw or cut, pulverized, dried, liquid, concentrate, solid, concentrated powder composition of the present invention, Takju or medicinal wine, sake, shochu, beer, whiskey, brandy, fruit wine, general distilled spirit, liqueur By kimchi liquor, which is mixed with alcoholic beverages, including alcohol, and aged;

To solve the problem that the health of the human body, including a decrease in liver function due to excessive intake of alcohol contained in the alcoholic beverage of the prior art, the hangover lasts for a long time, headache and abdominal pain occurs;

In particular, the lactic acid bacteria beneficial to the human body is enhanced, and the excessive effect of alcohol in the human body is prevented by purifying by kimchi liquor when the alcohol in the body is ingested in the body, thereby improving the health of the human body,

The taste of the liquor is also improved so that the taste is enhanced;

Easy to manufacture and bring about a markedly improved workability; It is an object of the present invention and a technical problem to be achieved by the present invention to provide "a kimchi liquor having a purified effect of alcohol contained in liquor and lactic acid bacteria enhanced.

To solve the above problems by providing the "kimchi liquor and the method for producing the improved alcohol purifying action and lactic acid bacteria contained in the liquor" of the configuration of the present invention.

According to the composition of the present invention, "the kimchi liquor and its manufacturing method which have enhanced the purifying effect of alcohol and lactic acid bacteria in liquor",

Solving problems such as deterioration of the health of the human body, including a decrease in liver function due to excessive intake of alcohol contained in the liquor of the prior art, long-term hangover, headache and abdominal pain;

In particular, lactic acid bacteria beneficial to the human body by the kimchi liquor of the present invention is enhanced and health effect;

When the ingestion of alcohol in the alcohol in the body by the kimchi liquor purifying action to prevent excessive intake of alcohol in the human body, thereby improving the health of the human body;

The taste of liquor is also significantly improved, with the effect of improving taste;

It is a very useful invention that the production of kimchi liquor is easy and the workability is remarkably improved.

1 is a manufacturing configuration of the kimchi liquor of the present invention,

Figure 2 is a FOLE-SHEET showing a step-by-step method of manufacturing the kimchi liquor of the present invention.

Hereinafter, a description will be made of the kimchi liquor and its manufacturing method in which the purifying action of the alcohol contained in the liquor and the lactic acid bacteria are enhanced.

Figure 2 is a FOLE-SHEET showing step by step the manufacturing method of the kimchi liquor of the present invention.

Hereinafter, the kimchi liquor of which the purifying action and lactic acid bacteria of the alcohol contained in the liquor is enhanced will be referred to as 'kimchi liquor' for convenience;

In addition, as mentioned in the present invention, 'leaflets including cabbage or radish, roots including cucumbers or fruits including pears, grapes, strawberries or plants including ginseng, reddish, beetroot, soothe, 도, bellflower, fig, schisandra The leaves, stems, roots, and fruits of vegetables and fruits, and the leaves, stems, roots, and fruits of plants, are referred to as 'vegetables' for convenience.

In addition, the composition ratio and the corresponding value of the composition for forming the kimchi liquor of the present invention, and not just a numerical limitation, but the composition ratio of the most appropriate composition according to a number of examples of the applicant for solving the technical problem to be achieved by the present invention and Make sure it consists of the corresponding values.

To achieve the above object, the kimchi liquor of the present invention;

Of the composition that the pickled kimchi, which is pickled with raw vegetables only with salt, is mixed with liquor,

Per 100 parts by weight of alcoholic beverages selected from one or more of alcoholic beverages, including takju or medicinal liquor, sake, shochu, beer, whiskey, brandy, fruit wine, general distilled spirit, liqueur, spirits;

Based on 100% by weight of pickled kimchi composition, leafy products including Chinese cabbage or radish, roots including cucumbers, or fruits including pears, grapes and strawberries or ginseng, deodeok, maroon, soothe, 칡, bellflower, fig, and Schizandra chinensis 85 to 99% by weight of vegetables, one to one or more selected from among the leaves, stems, roots and fruits of the plant, and 3 to 35 parts by weight of pickled kimchi composition, which is composed of 1 to 15% by weight of salt. Mixed with kimchi liquor,

Or, the composition of the seasoning kimchi added to the vegetables with salt and seasoning raw materials mixed with liquor,

Based on 100% by weight of pickled kimchi composition, leafy products including Chinese cabbage or radish, roots including cucumbers, or fruits including pears, grapes and strawberries or ginseng, deodeok, maroon, soothe, 칡, bellflower, fig, and Schizandra chinensis 3 to 35 parts by weight of pickled kimchi composition consisting of 85 to 99% by weight of vegetables, 1 to 15% by weight of vegetables, which is one or more selected from the leaves, stems, roots, and fruits of the plant, including;

Based on 100% by weight of the spice composition, 20 to 45% by weight of red pepper powder, 17 to 22% by weight of sugar, 10 to 15% by weight of sugar, 7 to 10% by weight of ginger, 5 to 8% by weight of glutinous rice paste, 5-7% garlic, 3-5% leeks, 2-3% onions, 2-3% fruit juice, 1-2% freshly, 1-2% leek, seasonings Seasoned kimchi composition with 1 to 1.5% by weight and 1 to 15 parts by weight of seasoning composition composed of 1 to 1.5% by weight of spices such as cinnamon powder or herbs.

The liquor,

Takju or alcohol with 3 to 60% alcohol, sake, shochu, beer, whiskey, brandy, fruit wine, distilled spirit, liquor including liqueur: or one or more selected from alcohols with alcohol concentration of 90 to 99.9% 100 parts by weight of the mixed liquor;

The pickled kimchi composition is;

Based on 100% by weight of pickled kimchi composition,

Raw materials such as leaflets or radishes including Chinese cabbage, roots or pears including cucumbers, fruits or fruits including ginseng or ginseng, ginseng, edodes, wild flowers, soothe, scallop, bellflower, figs, leaves and stems of plants including Schisandra chinensis Vegetables mixed with one or more species selected from the root and fruit: 85 to 99% by weight of vegetables, which are raw materials as it is (original) or matured, or cut to a cutting size of 1 to 40 mm,

It is composed of 3 to 35 parts by weight of pickled kimchi composition of 1 to 15% by weight of salt;

The seasoning kimchi composition;

Based on 100% by weight of the pickled kimchi composition, the raw material, leaf species including cabbage or radish, root or pear including cucumber, fruit or fruit including ginseng or ginseng, ginseng, deodeok, buckwheat, dal, 칡, bellflower, Vegetables mixed with one or more kinds selected from leaves, stems, roots and fruits of plants including figs and Schisandra chinensis: Vegetables 85 to 99, raw materials which are raw or aged or cut to a cutting size of 1 to 40 mm 3 to 35 parts by weight of pickled kimchi composition, composed of 1% to 15% by weight of salt;

Based on 100% by weight of the spice composition, 20 to 45% by weight of red pepper powder, 17 to 22% by weight of sugar, 10 to 15% by weight of sugar, 7 to 10% by weight of ginger, 5 to 8% by weight of glutinous rice paste, 5-7% garlic, 3-5% leeks, 2-3% onions, 2-3% fruit juice, 1-2% freshly, 1-2% leek, seasonings 1 to 1.5% by weight, and 1 to 15 parts by weight of seasoning composition composed of 1 to 1.5% by weight of spices such as cinnamon powder or herbs, seasoning kimchi composition; It is created.

In addition, the spice composition of the present invention is characterized in that the composition consisting of red pepper powder and sugar, malt, ginger, glutinous rice, garlic, green onion, onion, fruit juice, freshly, leek, seasoning, flavoring ,

This is because the present inventors carried out several times according to the embodiment, when salted fish is mixed with liquor, when the intake of kimchi liquor, nausea and disgusting smell due to the inherent physical properties of lactic acid are generated.

As shown in Figure 1;

The pickled kimchi composition or seasoning kimchi composition mentioned above,

Original kimchi in its original form (or original state): or, cut kimchi cut to a cutting size of 1 to 40 mm: or, dried kimchi having a moisture content of less than 3.5% dried the cut kimchi: or, a liquid produced during the ripening of kimchi Kimchi juice of Kimchi broth of: or, Kimchi concentrate concentrated to less than 50% moisture content after filtering the liquid kimchi solution to 1 to 50㎛ particle size: Or, the kimchi concentrate is heated to evaporate moisture Kimchi solids: Or, kimchi powder pulverized with the dried kimchi or kimchi solids 30 to 60 (mash): consisting of;

It is composed of kimchi liquor mixed in the material mixing process or ripening process or filtration process or dilution process or distillation process or storage, long-term maturation process of alcoholic beverage,

Raw kimchi or chopped kimchi is added and mixed during material mixing or aging process,

Kimchi liquid, which is a liquid kimchi broth, is added and mixed during material mixing, ripening, or filtration.

Dried Kimchi or Kimchi Concentrate or Kimchi Solids or Kimchi Powder is made up of mixed kimchi liquor in material mixing process or ripening process, filtration process or dilution process, distillation process or storage, long-term maturation process.

In addition, the type and distribution of lactic acid bacteria involved in kimchi fermentation;

Anaerobic bacteria (“Leuconostoc, Weissella, Lactobacillus: Lactobacillus genus Lactobacillus”) are the main fermentors of kimchi fermentation.

Kimchi lactic acid bacteria, which are anaerobic bacteria (“Leuconostoc, Weissella: Weissella, Lactobacillus genus”), are known to function as immune boosters, antimicrobial effects, and intestinal functions.

The effects of lactic acid bacteria of the genus Kimchi lactic acid bacteria Leuconostoc, Weissella and Lactobacillus are as follows.

Anticancer effect: Weissella cibaria, Lactobacillus plantarum

-Immune boosting effect: Leuconostoc sp, Lactobacillus plantarum, Lactobacillus acidophilus

-Atopy-releasing effect: Lactobacillus sakei, Lactobacillus plantarum

-Antibacterial effect: Lactobacillus plantarm, Lactobacillus sakei, Lactobacillus sp, Leuconostoc sp

Anti-cholesterol effects: Lactobacillus plantarum, Lactobacillus sakei, Leukonostoc kimchii

-Antioxidant effect: Lactobacillus sp, Leukonostoc sp

Therefore, the pickled kimchi composition or seasoning kimchi composition of the present invention is mixed with alcohol, aged by the kimchi liquor of the present invention;

As salt-tolerant lactic acid bacteria remain in the pickled kimchi composition or seasoned kimchi composition and are involved in kimchi fermentation, aerobic bacteria (air-loving bacteria) are present in the early stages of kimchi fermentation, but as fermentation progresses, anaerobic bacteria (air-drug bacteria or minimal Kimchi lactic acid bacteria, which can be grown by air, are multiplied and are actively involved in fermentation of kimchi, and organic acids such as lactic acid and carbon dioxide (CO ₂ ) are produced.

As the pH value of the fermentation environment is lowered and changed to anaerobic conditions, the reproduction of aerobic bacteria is suppressed and the kimchi lactic acid bacteria, which are anaerobic bacteria, are multiplied, thereby imparting the body's immunity and antimicrobial ability, atopy relieving power, anticholesterol, antioxidant, and anticancer function;

Solving the problems of the prior art;

When ingesting the kimchi liquor of the present invention, especially the anaerobic bacteria that are beneficial to the human body is enhanced, and the intake of alcohol in the body by the kimchi lactic acid bacteria contained in the kimchi liquor at the time of ingestion of alcohol in the human body Prevented, so that the health of the human body is further enhanced; It is composed of 'kimchi liquor with improved alcohol and lactic acid bacteria in alcohol.'

Also, as needed;

According to the form of pickled kimchi composition or seasoning kimchi composition of the present invention, kimchi liquor,

100 parts by weight of liquor, kimchi liquor mixed with 0.1 to 35 parts by weight of pickled kimchi composition; Alternatively, based on 100 parts by weight of liquor, the kimchi liquor mixed with the marinated kimchi composition of 0.1 to 35 parts by weight and 0.1 to 15 parts by weight of spice composition may be mixed;

Also, as needed;

0.1 to 5 parts by weight of yeast which is yeast may be added to 100 parts by weight of the liquor for promoting the fermentation of the pickled kimchi composition or the seasoning kimchi composition;

Pickled kimchi composition or seasoning kimchi composition is composed of 1 to 15% by weight of salt, may be composed of 0.1 to 15% by weight of salt.

Hereinafter, a description will be made of the 'method of producing kimchi liquor with the enhanced effect of alcohol and lactic acid bacteria contained in alcoholic beverages' of the present invention;

Pickled Kimchi composition, seasoning Kimchi composition, liquor of the present invention is composed of pickled kimchi composition, biennial kimchi composition, liquor of the same configuration mentioned above.

As shown in Fig. 2 (manufacturing configuration of kimchi liquor: see Fig. 1)

The method of producing kimchi liquor, in which the liquor and lactic acid bacteria of the alcoholic beverage contained in the liquor of the present invention are enhanced, are composed of the following manufacturing methods of steps S1 to S3.

Step S1: raw kimchi or chopped kimchi with a salinity of 0.1 to 15%, aged pickled kimchi: or, seasoning of kimchi or salted kimchi added to chopped kimchi with a salt content of 0.1 to 15% of salt; And,

Raw kimchi as raw materials or cut kimchi cut into cut sizes of 1 to 40 mm are marinated in brine with 1 to 60% of salinity for 30 minutes to 12 hours, and then washed with water to desalination and desalting to 0.1 to 15%. Pickled kimchi aged for 5 hours to 60 days at 0 ° C. to room temperature: Or, seasonings containing lactic acid were added to raw kimchi or cut kimchi with 0.1 to 15% of salinity, and aged for 5 hours to 60 days at 0 ° C. to room temperature. Seasoned Seasoned Kimchi: Created

S2 stage: dried kimchi or seasoned kimchi dried in the step S1 dried kimchi: Or, liquid kimchi liquid produced during the ripening process: or, Kimchi concentrate concentrated liquid liquid kimchi concentrate: Or, solidified kimchi concentrate Kimchi solids: Or, dried kimchi or kimchi powder milled kimchi solids: the production step; And,

The pickled kimchi or seasoned kimchi produced in step S1 is compressed and dried under a pressure of 0.5 to 4.5 kg / cm 2 and dried less than 3.5% of water content: or, kimchi broth of liquid kimchi broth produced during the aging process of step S1. Or, Kimchi concentrate of the liquid kimchi solution filtered to 1 to 50㎛ particle size by filter filtration method, and concentrated to less than 50% moisture content by rotary heating concentration method: Or, the kimchi concentrate liquid by electric heating blowing method Kimchi powder solidified by heating to 50-60 ° C. and evaporating moisture: or Kimchi powder obtained by grinding the dried kimchi or kimchi powder into 30-60 mesh using a dry mill.

S3 step: Kimchi liquor mixed and mixed with pickled kimchi or seasoned kimchi produced in step S1, or mixed with the maturing process: or, kimchi liquor produced in step S2 is mixed with or mixed with Or Kimchi liquor mixed with the filtration process: or, dried kimchi or kimchi concentrate or Kimchi solids or kimchi powder produced in step S2 is mixed or matured or filtered or diluted or distilled or stored. The kimchi liquor mixed in the long-term maturation process is mixed in a packaging container which is a completion process: the production and completion of the kimchi liquor;

Pickled kimchi or seasoned kimchi of raw kimchi or seasoned kimchi composition produced in the step S1 is added to the mixing or ripening process of the liquor, mixed kimchi liquor: or, the liquid kimchi liquid produced in the step S2 of the liquor Kimchi liquor mixed and mixed into the material mixing process or the aging process or filtration process: or, the dried kimchi or the kimchi concentrate or the kimchi solid or the kimchi powder produced in the step S2 is mixed with the material of the liquor process or the aging process or the filtration process or the dilution Through the process of distillation or storage, the kimchi liquor mixed in the long-term maturation process and the mixed kimchi liquor is packaged in a packaging container: The kimchi liquor of the present invention is manufactured and completed.

In addition, the raw material mixing process or ripening process or filtration process or dilution process or distillation process or storage, long-term aging process or completion process of the alcoholic beverage of step S3, mixed raw kimchi or cut kimchi, dried kimchi, liquid kimchi liquid , Kimchi concentrate, kimchi powder, kimchi powder,

Based on 100 parts by weight of liquor, pickled kimchi composed of 3 to 35 parts by weight of pickled kimchi composition, or 3 to 35 parts by weight of pickled kimchi composition and seasoning composition of 1 to 15 parts by weight of mixed composition.

In addition, the aging process of the step S3, marinated kimchi or seasoned kimchi is mixed in the liquor, consisting of a manufacturing method that is aged at a temperature of -1 to 30 ℃ in a sealed or semi-sealed state,

The dilution process of step S3 consists of a method of diluting water or liquor or juice with kimchi liquor in a semi-finished state before completion,

The distillation process is composed of a method of natural distillation or heat distillation at room temperature to a temperature of 20 to 70 ℃.

By the manufacturing method of step S1 to S3 of the present invention as described above,

Original kimchi as it is (original), or cut kimchi cut to a cutting size of 1 to 40 mm, dried kimchi having a moisture content of less than 3.5% dried the cut kimchi, or liquid kimchi broth produced during the ripening process of kimchi. Phosphorus kimchi solution, or the liquid kimchi solution is filtered to 1 to 50㎛ particle size, concentrated kimchi concentrate to less than 50% moisture content, or solid kimchi solids obtained by heating the kimchi concentrate solution to evaporate moisture, or the It is composed of kimchi powder, which is dried or dried kimchi or crushed kimchi 30 to 60 mesh (mash),

It is a method of preparing kimchi liquor mixed and mixed into the material mixing process or ripening process or filtration process or dilution process or distillation process or long-term maturation process of alcoholic beverage.

Dried Kimchi or Kimchi Concentrate or Kimchi Solids or Kimchi Powder is a method of preparing kimchi liquor in a mixed production method, which is added to a material mixing process or a aging process or a filtration process or a dilution process or a distillation process or storage, and a long-term aging process;

Kimchi liquor mixed with pickled kimchi or seasoned kimchi in liquor, and the production method of kimchi liquor of the manufacturing method is easy and significantly improved workability.

Also, as needed;

After the step of mixing the material of the step S3 and the previous step of the aging process, it may be composed of a manufacturing method added to the heating process is produced by heating to 40 to 100 ℃ to produce rice;

Also, as needed;

The raw material mixing process or aging process or filtration process or dilution process or distillation process or storage, long-term aging process or completion process of the alcoholic beverage of step S3, mixed raw kimchi or cut kimchi, dried kimchi, liquid kimchi solution, kimchi Concentrate, kimchi powder, kimchi powder,

Pickled kimchi mixed with 0.1 to 35 parts by weight of pickled kimchi composition, or seasoned kimchi with 0.1 to 15 parts by weight of marinated kimchi composition May be composed of a mixture, a method of preparation;

Also, as needed;

In order to promote fermentation of the pickled kimchi or seasoned kimchi of the step S1, it may be composed of a manufacturing method in which yeast yeast is added to the pickled kimchi or seasoned kimchi.

Hereinafter, the present invention will be described in more detail with reference to Comparative Examples and Examples; These examples are intended to illustrate the present invention in detail, and it is clear that the scope of the present invention is not limited to this embodiment.

- Test Methods:

One. Kimchi Lactobacillus

(Measurement of Kimchi Lactobacillus, an anaerobic bacterium, by the Food Code Standards of the Ministry of Food and Drug Safety / Article 9 General Test Method 3. Microbiological Test Method 3.9 Lactobacillus 3.9.1 Lactobacillus and Cocci Test Method)

-Prepare agar plate for BCP addition medium, BCP, before use.

Medium composition: 1000 ml of distilled water /

Peptone Peptone (5.0g), Yeast Extract (2.5g), Glucose Dextrose

(1.0g), Tween 80 (1.0g), a surfactant, and L-Cysteine, an amino acid,

(0.1 g), bromocresol purple (0.05 g), an acidic indicator, and Agar (15.0 g), a bacterial culture.

1) Grind kimchi with a clean blender or grinder.

2) Add 225 ml of sterile saline solution (0.85% NaCl) to the filter bag and 25 ml of ground kimchi.

3) Homogenize the kimchi sample in the filter bag using a bag mixer.

4) Prepare a sterile test tube containing 9 ml of physiological saline and dilute 1 ml of homogenized kimchi sample step by step.

5) Take the Kimchi sample dilution aseptically and dispense into the petri dish, and divide the BCP medium into the petri dish containing 1 ml of Kimchi sample dilution solution by about 15 ml and rotate it gently so that it can be mixed and solidified well. Tilt from side to side (be careful not to get on the petri dish lid).

6) In order to suppress the occurrence of diffusion colonization, 3 to 5 ml of the medium was added again to overlap, and the coagulated medium was inverted the petri dish upside down and incubated at 35 to 37 ° C. for 723 hours, and the same diluent containing no kimchi sample 1 ㎖ check the aseptic status of the test operation with the control solution.

7) After incubation, between 30 and 300 colonies of yellow color generated were counted as colonies of lactic acid bacteria.

2. Purifying detoxification, promoting blood circulation, preventing atopic dermatitis, improving intestinal function, relieving hangover: Judging by the inclusion of lactic acid bacteria

3. Taste: judged by taste effect when consumed directly

4. Appearance: Visually judged

(Comparative Example 1)

Takju with 8% alcohol concentration in the market was purchased, and the results of the physical properties are shown in Table 1.

(Comparative Example 2)

18% alcohol was purchased in the market and the physical properties are shown in Table 1.

(Example 1)

With respect to 100 parts by weight of Takju with an alcohol concentration of 8%, the cut kimchi cut into 15 mm cut size, which is the pickled kimchi composition of the present invention, was pickled in salt water of 12% salinity for 8 hours, and then washed with water to obtain 2.5% salinity after dehydration and desalting. In a ratio of 20 parts by weight of dried kimchi of 2.4% of water content, which was compressed and dried at a pressure of 2.8 kg / cm 2, and aged for 72 hours at room temperature;

After mixing into the main material mixer in the mixing process of the mainstream, mixed in the main liquor Takju, aged in a sealed state for 22 days at a temperature of 22 ℃, after diluting by adding 3.5 parts by weight of fruit juice, after distillation and storage at room temperature for 30 hours, The kimchi liquor produced was packaged in a packaging container to produce a finished kimchi liquor.

(Example 2)

With respect to 100 parts by weight of alcoholic beverages having an alcohol concentration of 18%, 20 parts by weight of salted kimchi 2.5% salted kimchi of the same method as in Example 1 and 4.5 parts by weight of seasoned kimchi added with seasoning composition excluding lactic acid was dried 2.4% Kimchi powder, which was ground to dry kimchi of 38 mesh with a dry mill;

After pouring into the sealer of the liquor aging process, mixed in the main wine, after maturing for 9 days at a temperature of 22 ℃ in a sealed state, after diluting by adding 3.5 parts by weight of fruit juice, after distillation and storage at room temperature for 30 hours, Kimchi liquor was packaged in a packaging container to produce a finished kimchi liquor.

Table 1

division	Example 1	Example 2	Comparative Example 1	Comparative Example 2
Kimchi lactic acid bacteria population (COLONY)	3.2 log cfu / ml 10 ⁴ / ml	3.1 log cfu / ml 10⁴ / ml	none	none
Purifying, detoxification	Functional grant	Functional grant	No function	No function
Promote blood circulation	Functional grant	Functional grant	No function	No function
Atopic Dermatitis Prevention	Functional grant	Functional grant	No function	No function
Intestinal Function Improvement	Functional grant	Functional grant	No function	No function
Hangover	Functional grant	Functional grant	No function	No function
Taste / Appearance	Light taste / vivid	Slightly Spicy / Vivid	Tart / Tak	Tart / Tak

cfu: colony forming unit

As shown in Table 1, Examples 1 and 2 of the present invention, Kimchi lactic acid bacteria containing 10 ⁴ / ㎖ of 3.2 log cfu / ㎖ kimchi lactic acid bacteria colony and kimchi containing 10 ⁴ / ㎖ of 3.1 log cfu / ㎖ kimchi lactic acid bacteria colony Kimchi liquor containing a large amount of lactic acid bacteria,

Ingestion of alcohol contained in alcoholic beverages has been shown to be effective in purifying detoxification and promoting blood circulation, preventing atopic dermatitis, improving intestinal function and relieving hangover;

In particular, Example 1 in which the pickled kimchi composition was mixed in Takju and Example 2 in which the seasoning kimchi composition was mixed in Yakju, the population of Kimchi lactic acid bacteria and Kimchi lactic acid bacteria population of 3.2 log cfu / ml and 3.1 log cfu / ml By including dogs, the kimchi lactic acid bacterium effect was found to be excellent;

In addition, Example 1 in which the pickled kimchi composition is mixed in Takju also tastes, and Example 2 in which the seasoning Kimchi composition is mixed in Yakju has a slightly spicy spicy taste. Significantly improved, the texture of kimchi was found to be enhanced by the clear and clean appearance.

However, Comparative Examples 1 and 2 are characterized by the lack of kimchi lactic acid bacteria and the ingestion of alcohol contained in alcoholic beverages by the alcoholic intrinsic alcohol component, which promotes detoxification and blood circulation, prevents atopic dermatitis, improves intestinal function, and hangovers. This proved to be absent;

In addition, in taste, the taste and bitter taste inherent in Takju and Yakju significantly decreased the taste when ingested, and the appearance of the liquor was not clear, resulting in a decrease in texture.

(Comparative Example 1 and Kimchi liquor actual product photo of Example 1 of the present invention)

(Kimchi liquor actual product photo of the present invention example 2)

As described above, the kimchi liquor and its production method which have been enhanced the purifying action and lactic acid bacteria of alcohol contained in the liquor of the present invention;

Solving the problems of the prior art;

In particular, when ingesting the kimchi liquor of the present invention, especially kimchi lactic acid bacteria, which is an anaerobic bacterium beneficial to the human body, is enhanced, and when the intake of alcohol contained in the liquor is purified by kimchi lactic acid bacteria contained in the kimchi liquor, the excess of alcohol in the human body A technology configuration in which intake is prevented and the health of the human body is further enhanced;

A method of manufacturing pickled kimchi or seasoned kimchi mixed with liquor, which is easy to manufacture and has improved workability; It is composed of 'kimchi liquor and its manufacturing method which is enhanced in the liquor and lactic acid bacteria of alcohol contained in liquor'.

It is an industrially-available invention that facilitates the production of kimchi liquor and brings a markedly improved workability.

Claims

Takju or medicinal alcohol with alcohol concentration of 3 to 60%, sake, shochu, beer, whiskey, brandy, fruit wine, general distilled liquor, alcoholic beverages including liqueur or alcohol selected from alcohol 90 to 99.9% For 100 parts by weight of liquor:

Based on 100% by weight of pickled kimchi composition, leaf or radish including Chinese cabbage, root or pear including grapes, fruit or fruit including ginseng, ginseng, tortilla, maroon, soothe, 칡, bellflower, fig, and Schisandra chinensis One or more species selected from among the leaves, stems, roots, and fruits of the plant, including the original form or cut into cut sizes of 1 to 40 mm, 85 to 99% by weight of mixed vegetables and 1 to 15% by weight of salt 3 to 35 parts by weight of the pickled kimchi composition;

Or 3 to 35 parts by weight of the pickled kimchi composition, 20 to 45% by weight, 17 to 22% by weight sugar, 10 to 15% by weight sugar, 7 to 10% by weight, based on 100% by weight of seasoning composition %, 5 to 8% by weight of glutinous rice paste, 5 to 7% by weight of garlic, 3 to 5% by weight of green onion, 2 to 3% by weight of onion, 2 to 3% by weight of fruit juice, 1 to 2% by weight %, Leek 1 to 2% by weight, seasoning 1 to 1.5% by weight, seasoning kimchi composition added 1 to 15 parts by weight of seasoning composition composed of flavoring cinnamon powder or herbs 1 to 1.5% by weight is mixed. Kimchi liquor that has been enhanced alcohol purification and lactic acid bacteria in alcoholic beverages.
According to claim 1, The pickled kimchi composition or seasoning kimchi composition;

Original kimchi as it is, or cut kimchi cut to a cutting size of 1 to 40 mm, dried kimchi having a moisture content of less than 3.5% dried the cut kimchi, or a kimchi broth that is a liquid kimchi broth produced during the ripening process of kimchi, Alternatively, the liquid kimchi solution is filtered to a particle size of 1 to 50㎛, the kimchi concentrate concentrated to less than 50% moisture content, or the solid kimchi solids obtained by heating the kimchi concentrate to evaporate moisture, or the dried kimchi or kimchi Kimchi liquor, which is characterized by consisting of kimchi powder pulverized to 30 to 60 mesh, alcohol and alcohol contained in liquor enhanced lactic acid bacteria.
Method of producing kimchi liquor mixed with marinated kimchi or salted kimchi added to the marinated kimchi with salt only to the alcoholic beverage of 3 to 60% alcohol concentration;

Step S1: raw kimchi or chopped kimchi with a salinity of 0.1 to 15%, aged pickled kimchi: or, seasoning of kimchi or salted kimchi added to chopped kimchi with a salt content of 0.1 to 15% of salt; And,

S2 stage: dried kimchi or seasoned kimchi dried in the step S1 dried kimchi: Or, liquid kimchi liquid produced during the ripening process: or, Kimchi concentrate concentrated liquid liquid kimchi concentrate: Or, solidified kimchi concentrate Kimchi solids: Or, dried kimchi or kimchi powder milled kimchi solids: the production step; And,

Step S3: Pickled kimchi or seasoned kimchi produced in step S1 is added to the main material mixing process or the ripening process aged at a temperature of -1 to 30 ℃ in a sealed or semi-sealed state, mixed with kimchi liquor:

Alternatively, the kimchi liquor produced by mixing the liquid kimchi liquid produced in step S2 is aged or aged at a temperature of −1 to 30 ° C. in a liquid mixing process or sealed or semi-sealed state, or mixed with kimchi liquor:

Alternatively, the dried kimchi or kimchi concentrate or kimchi solid or kimchi powder produced in step S2 is aged in a process of mixing the mainstream materials or in a sealed or semi-sealed state at a temperature of −1 to 30 ° C., or a filtration process, or Kimchi liquor diluted in water or liquor or juice to semi-finished kimchi liquor before completion, or distillation, which is naturally distilled or heated distilled at room temperature to a temperature of 20 to 70 ° C., or stored and long-term maturation Liquor: is a step of producing and finished kimchi liquor is packaged in a packaging container, which is a completion process; characterized in that the production, the method of producing kimchi liquor with enhanced lactic action and lactic acid bacteria contained in liquor.