KR100341238B1 - Alcohol containing extracts of oak family leaves - Google Patents

Abstract

Distilled liquor, which extracts the leaves of the oak plant, is immersed in purified water or thin alcoholic solution within 8 hours to maintain the biological activity, and then left for 8 to 15 hours. It relates to a method of preparing a diluted liquor and diluting the extract to 95% alcohol and adjusted to 40% to store for three months or more to use as an additive of diluted liquor.

Description

Liquor containing extracts of oak family leaves.

The present invention is a kind of ingredient added for the purpose of seasoning to increase the flavor of distilled liquor and distilled liquor. In general, distilled liquor in the early stage of distillation has strong and irritating characteristic of raw materials, but in general, it is stored for a long time to ripen irritant smell of early distillation. Let's make a harmony of flavor Shochu. Distilled spirits, such as whiskey, stainless tank. Enamel tank. Distilled spirits are matured by storing them in wooden barrels for several months to several years. Especially in the case of wooden barrels, they have a distinctive flavor eluted from the tissue of the tree. This is a general trend of dilution liquor branding.

Pine needles with deodorizing effect to reduce alcohol's intrinsic bitter taste, such as distilled spirits and distilled spirits, and to lower alcohol odors to produce alcohol with less irritating taste and unique fragrance. Green tea leaves. As a result of testing the effects of various plants such as various herbs and flavors, the deodorizing effect of oak fruit leaves, which is also used as a deodorant in refrigerators, is excellent, and the extract is found to have a fresh aroma and contains a large amount of flavonoids, and the extract is added. The present invention was completed by preparing sake with excellent taste and aroma.

The present invention extracts the active ingredient from the leaves of oak plants and ripens the distilled liquor from the distilled liquor and the method of making the distilled liquor from the distilled liquor for three months or more, which is directly or diluted during the manufacture of the liquor. The method of preparing diluted distilled liquor and extract of oak plant leaves are adjusted to 40% dilution in alcohol and then used for three months or more as an additive for diluted liquor. I say the next leaf

1. Oak Tree [Quercus Acutissima]

2. Quercus Mougolica

3. Oak Tree [Quercus Crispula]

4. Oak Tree [Quercus Dentata]

5.Quercus Varabilis

6. Oak Tree [Quercus Aliena]

7. Quercus Glauca

8. Quercus Glancclulifera Blume

9. Quercus Glauda

10. Participating trees [Quercus Myrsinaefolia]

11. Leaves of trees belonging to other oaks

The deodorizing effect of the flavonoids contained in oak leaves is known to be due to the easy combination with hydrogen emulsifiers and amines, which are the main causes of discomfort, to form complexes, and the extracts of oak plant leaves significantly reduce the bitter taste of alcohol. It has the effect of providing fresh aromas. Since ancient times, the fruit of oak plants (coriander, acorn) has been used to make starch by extracting starch and making it as a traditional food, and the leaves of oak plants are wrapped in rice cakes (Korea), Park Ra-byeong (China), and Kashiwa. Mochi (Japan) has been used for its unique fragrance. Also, whiskeys are stored in oak barrels for a long time to elute proteins, tannins, lignin, lactones, etc. to increase the maturation of whiskey. Wood is used as an important ingredient in smoked meat products. It has been used in various ways as a drinking food. In particular, oak leaves are known to have high content of flavonoids, which are known to inhibit free radicals, which are one of the causes of aging in animals, and the extracts of the leaves have emulsification, which is a catalytic function that breaks down fat. It is expected to reduce the level of fat by acting on metabolism. In addition, it can be used in the winter season without leaves because it has a similar effect in the extract of live annual branches. Hereinafter, the present invention will be described in detail according to the process as follows.

1. Extraction of Effective Substances from Oak Leaf

After collecting oak leaves, immerse them in purified water as quickly as possible (3 hours). Fill the extract container with densely packed leaves and add purified water so that the leaves are slightly submerged. It is a measure to prevent volatilization of the active ingredient, and the fragrance of the leaves decreases significantly. The suitable immersion time is to immerse for 12 hours to 15 hours at 25 ℃ ~ 28 ℃ when water is used as a solvent, and then separate the ash and the extract. Under the above conditions, the temperature becomes more than 30 ℃ or the immersion time is more than 15 hours. The longer the fermentation odor occurs, the fresh aroma disappears and the expected effect is halved.

When the solvent is used as an aqueous alcohol solution, the solution is immersed for 5 to 10 hours at the same temperature with an alcohol content of 5 to 10%. If the alcohol concentration is too high, chlorophyll elution due to the destruction of the cell membrane may occur. .

2. Manufacturing Process of Distilled Wine by Adding Extract of Oak Leaf

The extract of the plant leaves obtained by the above method has a light greenish-yellow color tone, but instead of adding or adding water in the required brewing liquor during the pre-distillation brewing process, the fermentation of 14-18% of alcoholic liquor completed fermentation according to the conventional brewing recipe After distillation, distilled liquor was prepared by distilling alcoholic alcohol at 25-60%. After distillation, the distilled liquor containing the extract component of oak plant leaves was obtained by storage ripening for at least 3 months. In addition, when the extract of oak plant leaves is added to the diluted liquor, the distilled liquor is filtered through the filtration process to remove the green-yellow color tone. When the blended flavor is aged, 0.5-10% of the diluted wine is added to adjust the taste and aroma of the diluted wine.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1. The leaves of oak plants are collected and within the shortest time possible (within 3 hours).

After screening and selecting foreign matters, fill 10kg of leaves in the extraction container one by one, pour 30ℓ of purified water and pour 30 liters of purified water, and settle for 13 hours while adjusting the water temperature to 25 ~ 28 ℃. An extract of the leaves was obtained. Meanwhile, 3kg of gourd rice (added rice) was added 0.15kg of malt 0.9kg malt rice and fermented for 10 days while maintaining the temperature of 20-25 ° C. 4 liters of the extract of oak plant leaves were added and the temperature of 20-25 ° C Fermented for 5 days while keeping the fermented sake (1 lump) was obtained by mixing 12 grams of rice 12kg yeast 0.6kg leaf extract 18ℓ to the first sulcus prepared and fermented again at a temperature of about 28 ℃ for 15 days to prepare a second aged sulcus It was. The mature drunk is heated in a distiller to obtain about 40% of alcohol. The alcohol immediately after distillation is strong in flavor and irritating, so the oily substance is filtered off, removed, and stored in a storage container for at least 3 months to obtain a flavorful distilled liquor.

Example 2. Alcohol extract containing 40% oak leaf extract was extracted by passing oak plant leaf extract obtained by the same method as Example 1 through an activated carbon filtration tank to remove greenish yellow color tone and diluting it to 95% alcohol. After making 0.5% by weight of powdered carbon, stir well, and leaving it for 3 days, filtered liquor was stored in a storage container for 6 months, and then prepared for seasoning liquor added during blending of the diluted liquor.

Example 3 Distilled liquor obtained in Example 1 was added 5% to 10 liters of 40% alcohol and diluted with purified water to prepare a dilution liquor of 25%.

Example 4 5% of the seasoning alcohol obtained by the method of Example 2 was added to 10 L of 40% alcohol and diluted with purified water to prepare 25% of the diluted alcohol.

Control Example 1. Distilled from 40% by adding purified water to 95% alcohol distilled from Tapioca. 0.5% of powdered carbon was added to the diluted alcohol, and the mixture was left for 3 days, filtered, and purified water was added thereto to prepare 25% of soju.

Example 1 prepared according to the present invention. 3. 4. and Control Example 1 were tested by the sensory test personnel in the ranking method (1-bad 2-normal 3-good), and the scores measured by the test workers were summed up and shown in Table 1.

The liquor of the present invention relieves strong alcohol odor and bitter taste and has a uniquely refreshing taste, so that you can feel soft and cool taste. It is not only excellent in palatability but also very easy to purchase materials for carrying out the present invention. There is an advantage of less burden.

Claims (3)

The leaves and germination of oak plants are collected and soaked in annual solvents and soaked in a solvent within about 3 hours to maintain biological activity. The temperature is maintained at 25 ℃ ~ 28 ℃ and left for 12-15 hours. A process for producing a distilled spirit obtained by distilling it by storage distillation by using the obtained extract as water for the production of the brew. Method for producing a diluted liquor characterized in that the distilled liquor obtained in 1 is used as an additive of the diluted liquor. The method of claim 1, wherein the extract obtained from the leaves and branches of oak plants is diluted to 95% alcohol to make 40% alcohol, and then stored for at least 3 months to be used as an additive for diluted alcohol.