KR100291553B1 - The manufacturing method of the undiluted liquor. - Google Patents
The manufacturing method of the undiluted liquor. Download PDFInfo
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- KR100291553B1 KR100291553B1 KR1019990016865A KR19990016865A KR100291553B1 KR 100291553 B1 KR100291553 B1 KR 100291553B1 KR 1019990016865 A KR1019990016865 A KR 1019990016865A KR 19990016865 A KR19990016865 A KR 19990016865A KR 100291553 B1 KR100291553 B1 KR 100291553B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
Description
본 발명은 송이 버섯을 재료로 하는 술의 제조 방법에 관한 것으로, 좀 더 구체적으로는 밀을 조분쇄한 밀가루를 반죽하되 건조하지 않은 송이버섯을 물에 불린 다음, 파쇄하고 압착하여 얻은 액(송이물)으로 반죽한 후,성형하고 성형품의 표면에 국화꽃잎 분말과 녹차잎 분말을 고르게 혼합한 것을 싸바르고 발효시켜서 누룩을 만들고, 누룩을 건조하고 조분쇄한 누룩분말, 송이버섯 분말, 국화꽃잎분말 및 녹차잎 분말을 함께 혼합한 다음, 덧밥을 물과 함께 첨가하여 발효 및 숙성을 행하는 것을 특징으로 하는 송이버섯을 재료로 하는 술의 제조방법에 관한 것이다.The present invention relates to a method for producing liquor made of matsutake mushrooms, and more specifically, a liquid obtained by kneading wheat pulverized wheat but not dried matsutake mushrooms in water, then crushed and pressed. Water), then molded and evenly mixed with chrysanthemum petal powder and green tea leaf powder on the surface of the molded product, and fermented to make yeast, and dried yeast powder, pine mushroom powder, chrysanthemum flower powder And the green tea leaf powder is mixed together, and then added to the rice with water to fermentation and aging of the pine mushroom, characterized in that the manufacturing method of the material.
송이 버섯(Armillaria edodes)은 맛과 향이 아주 우수하여 고급 요리에 사용되고 있으며, 요즈음 들어서는 미약하지만은 항암작용의 효능도 있고 여러 가지 생리활성을 나타내는 성분들이 함유되어 있는 것으로 밝혀지고 있으나 인공 재배가 불가능하여 가격이 비싼 편이며, 쉽게 변질되므로 채취 후의 취급이 곤란하므로 저장이나 운송에 많은 어려움이 따르고 있는 실정이다.Pine mushroom (Armillaria edodes) is used for high-quality cooking because of its excellent taste and aroma. Although it is weak in recent years, it has been shown to contain anti-cancer effects and various physiological activities, but artificial cultivation is impossible. The price is expensive, and since it is easily changed, it is difficult to handle after the collection, which is a situation that is difficult to store or transport.
따라서, 대부분의 송이 버섯은 채취 후 근거리로 이송되어 음식물에 맛과 향을 더욱 향상시키기 위하여 사용되거나 곧 바로 처리하여 스넥이나 통조림 등의 식품으로 제조되고 있지만 일차적으로 처리를 하게되므로 맛과 향이 현저히 감소하여 상품의 가치가 저하되는 문제점이 있었으며, 다른 용도로의 사용이 사용이 거의 알려지지 않았고, 특히 술에 송이 버섯이 적용된 예는 없었다.Therefore, most of the mushrooms are taken to the local area after harvesting and are used to further improve the taste and aroma of the food, or are immediately processed to produce snacks or canned foods. There was a problem that the value of the commodity is lowered, the use for other uses is hardly known, there was no case in which the mushrooms were especially applied to alcohol.
또한, 국화(Chrysanthemum morifolium)는 국화과에 속하는 다년생 초본으로서 해열, 진통, 소염 등의 효능이 있어 예로 부터 두통에 많이 응용되어 왔으며, 향이 좋아 국화주의 원료로 사용되어 왔으며, 주로 상강 전에 꽃이 피었을 때 채취하여 음건하거나 햇볕에 건조시킨 것을 사용하여 왔다.In addition, Chrysanthemum morifolium is a perennial herb belonging to the Asteraceae family, and has been applied to headaches since it was effective for antipyretic, analgesic, anti-inflammatory, etc. It has been used when it is collected in the shade or dried in the sun.
그러나, 국화를 이용한 술(국화주)은 단순히 국화를 완제품의 술에 첨가하여 국화에 함유되어 있는 일부 성분을 용출시키고 향을 부여하기 위하여 사용되어 왔을 뿐이고 다른 성분들과 함께 술의 제조시 사용되어 맛과 향은 물론 각종 영양성분이 용출되도록 한 술은 개발된 바 없다.However, liquor using chrysanthemums (Chrysanthemum liquor) has been used simply to add chrysanthemums to the liquor of finished products to elute and give some flavors of chrysanthemum and to be used in the manufacture of liquor with other ingredients. Scents, as well as a variety of nutrients to the elution has not been developed.
뿐만 아니라, 녹차는 잎차라고도 칭하여지며, 차나무의 잎을 건조시켜 분말화한 것으로, 탄닌, 카페인, 비타민 C 등이 많이 함유되어 있어 예로 부터 전통차로서 많이 음용되어 왔다. 특히, 녹차에는 카페인, 탄닌, 세키세놀과 특유의 향기 성분을 함유하고 있는 데 카페인은 중추신경을 자극하는 흥분제이기 때문에 진한 차를 마시면 잠이 잘 안오고 신경을 흥분시켜서 피로를 가시게 하며, 호흡 순환 기능을 자극하고 이뇨작용이 있어 만성 심장병에 효과가 있고 숙취를 해소하는 것으로 알려져 있지만 알콜이나 마약 중독자의 심장에는 나쁜 영향을 주는 것으로 알려지고 있다.In addition, green tea is also referred to as leaf tea, which is dried and powdered by the leaves of the tea tree, and contains a lot of tannin, caffeine, vitamin C, etc., has been drinking a lot as a traditional tea from the example. In particular, green tea contains caffeine, tannin, sequisenol, and unique fragrances. Since caffeine is a stimulant that stimulates the central nervous system, dark teas make you hard to sleep and excite your nerves, relieving fatigue and breathing. It is known to stimulate function and have diuretic effects on chronic heart disease and to relieve hangovers, but it is known to adversely affect the heart of alcoholic or drug addicts.
상기와 같은 녹차는 주로 70 ∼ 80℃의 물에 녹차분말을 투입하고 녹차잎내에 함유된 성분을 추출하여 음용하는 방법으로 많이 이용되어 왔으며, 요즈음에는 녹차잎 분말을 함유하는 국수 등과 같이 소량의 분말을 첨가한 식품이 알려지고 있으나 그 용도가 매우 제한적이고, 송이 버섯과 마찬가지로 술에 적용된 예는 없었다.Green tea as described above has been mainly used as a way to put the green tea powder in water of 70 ~ 80 ℃ and extract the components contained in the green tea leaves and drinking, and these days a small amount of powder, such as noodles containing green tea leaf powder Foods added with known are known, but their use is very limited, and no case has been applied to alcohol like pine mushroom.
따라서, 본 발명의 목적은 맛과 향이 우수하지만 저장 기간이 짧아 부가가치를 높일 수 없었던 송이 버섯을 이용하여 맛과 향을 부여함은 물론 국화잎 및 녹차잎을 사용하여 특유의 향과 맛 뿐만 아니라 이들로 부터 유용한 여러 가지 성분들을 용출시켜 약용으로도 사용이 가능한 송이 버섯을 재료로 하는 술을 제공하는 데 있다.Therefore, the purpose of the present invention is to provide a taste and aroma by using mushrooms which have excellent taste and aroma but short storage period, which could not increase the added value, as well as the unique aroma and taste using chrysanthemum and green tea leaves. It is to provide a liquor made from matsutake mushrooms, which can be used for medicinal purposes by eluting various useful ingredients from.
본 발명의 다른 목적은 상기 목적의 송이 버섯을 재료로 하는 술의 제조방법을 제공하는 데 있다.Another object of the present invention is to provide a method for producing liquor using the mushroom of the above purpose.
상술한 목적 뿐만 아니라 용이하게 표출될 수 있는 또 다른 목적을 달성하기 위하여 본 발명에서는 밀을 조분쇄한 밀가루를 반죽하되 건조하지 않은 송이버섯을 물에 불린 다음, 파쇄하고 압착하여 얻은 액(송이물)으로 반죽한 후,성형하고 성형품의 표면에 국화꽃잎 분말과 녹차잎 분말을 고르게 혼합한 것을 싸바르고 발효시켜서 누룩을 만들고, 누룩을 건조하고 조분쇄한 누룩분말, 송이버섯 분말, 국화꽃잎분말 및 녹차잎 분말을 함께 혼합한 다음, 덧밥을 물과 함께 첨가하여 발효 및 숙성시키는 방법으로 술을 제조하므로서 맛과 향이 아주 뛰어나며 송이 버섯, 국화, 녹차잎으로 부터 여러 가지 유용한 성분들이 용출되어 약용으로도 음용이 가능한 술을 얻을 수 있었다.In order to achieve the above-mentioned object as well as another object that can be easily expressed in the present invention, the flour obtained by kneading wheat flour coarse but not dried pine mushrooms in water, and then crushed and pressed After kneading, it is molded and evenly mixed with chrysanthemum petal powder and green tea leaf powder on the surface of molded product to make yeast by making yeast, dried yeast powder, pine mushroom powder, chrysanthemum petal powder and The mixture of green tea leaf powder is mixed together, followed by adding fermented rice with water to make fermentation and aging, so the taste and aroma are excellent. Various useful ingredients from pine mushroom, chrysanthemum and green tea leaves are eluted. Drinking alcohol was available.
본 발명을 좀 더 상세히 설명하면 다음과 같다.The present invention is described in more detail as follows.
본 발명에 따른 송이 버섯을 재료로 하는 술의 제조방법은 밀을 조분쇄한 밀가루를 반죽하되 건조하지 않은 송이버섯을 물에 불린 다음, 파쇄하고 압착하여 얻은 액(송이물)으로 반죽한 후,성형하고 성형품의 표면에 국화꽃잎 분말과 녹차잎 분말을 고르게 혼합한 것을 싸바르고 발효시켜서 누룩을 만들고, 누룩을 건조하고 조분쇄한 누룩분말, 송이버섯 분말, 국화꽃잎분말 및 녹차잎 분말을 함께 혼합한 다음, 덧밥을 물과 함께 첨가하여 발효 및 숙성시키는 것으로 특징지워진다.According to the present invention, a method of preparing sake based on mushrooms of mushrooms is made by kneading wheat pulverized wheat, but not dried dried mushrooms, soaked in water, and then kneaded with a liquid obtained by crushing and squeezing. It is molded and evenly mixed with chrysanthemum petal powder and green tea leaf powder on the surface of the molded product and fermented to make yeast, and dried and finely ground yeast powder, pine mushroom powder, chrysanthemum petal powder, and green tea leaf powder. The rice is then characterized by fermentation and maturation by addition of the rice together with water.
즉, 본 발명에서는 송이 버섯은 풍부한 영양가와 향은 물론 통리작용 등의 약리 효과가 있고, 국화 특히, 야생국화는 변비와 두통 및 노화방지에 효능이 있으며 제조될 술에서 국화향을 내게 하고 연한 갈색의 색상을 갖도록 하며, 녹차잎은 정혈작용, 위염치료, 암예방, 알콜중독예방에 유효하다는 점에 착안하여 술에 송이버섯, 국화 및 녹차잎의 맛과 향은 물론 각각에서 발휘되는 약리작용을 부가하고 술에 청량미를 갖도록 하였다.That is, in the present invention, the pine mushroom has a rich nutritional value and aroma, as well as pharmacological effects such as aggregating effect, chrysanthemum, in particular, wild chrysanthemum is effective in preventing constipation and headaches and aging and gives a chrysanthemum flavor in the liquor to be produced and light brown The green tea leaves are effective for blood sugar, gastritis treatment, cancer prevention, and alcohol poisoning prevention, and the taste and aroma of pine mushrooms, chrysanthemum and green tea leaves as well as the pharmacological effects of each And added to the liquor.
먼저, 밀을 수세조에서 충분하게 수세하고 풍건 또는 열건조하여 수분 함량이 15 ∼ 25% 정도가 되도록 건조시킨 다음, 조분쇄한다. 별도로 건조되지 않은 자연 상태의 송이 버섯을 잠간 동안 물에 담근 후 건져 가능한 한 미세하게 파쇄한 다음, 압착기를 이용하여 압착하므로서 송이 버섯 액체즙(이하, '송이물'이라 칭함)을 얻고, 이를 이용하여 상기에서 얻은 밀가루를 반죽하여 통상적으로 사용되는 누룩과 같이 성형한다.First, the wheat is sufficiently washed with water in a washing tank, air-dried or heat-dried, dried to a moisture content of about 15 to 25%, and then coarsely pulverized. Soaking mushrooms in a natural state, which are not dried separately, is soaked in water for a while, and then crushed as finely as possible, and then pressed using a compactor to obtain matsutake liquid juice (hereinafter referred to as 'matsutake'). By kneading the flour obtained in the above it is molded like a conventionally used yeast.
이 때 밀의 분쇄 정도는 굳이 한정되는 것은 아니지만 가능한 한 작은 입도로 분쇄하는 것이 누룩으로의 제조가 용이하며, 통상적으로 90 ∼ 180메쉬(mesh) 정도의 입도로 분쇄하는 것이 효과적이다.At this time, the degree of grinding of the mill is not necessarily limited, but grinding to a smallest possible particle size makes it easy to produce yeast, and it is usually effective to grind to a particle size of about 90 to 180 mesh.
또한, 송이 버섯의 파쇄와 압착은 본 발명이 속하는 기술 분야에서 통상적으로 사용되는 것을 모두 사용 가능하며, 본 발명에서는 소량으로 술을 제조할 경우에는 맷돌로 압착하고 보자기에 싸서 가압하는 방법으로 압착하였고, 대량으로 술을 제조할 경우에는 기계적인 파쇄기 및 압착기를 사용하였다.In addition, the crushing and squeezing of the mushrooms can be used for all commonly used in the technical field to which the present invention belongs, in the present invention, when making a small amount of liquor was pressed by a method of pressing with a millstone and wrapped in a furoshiki. For the production of liquor in large quantities, mechanical crushers and presses were used.
누룩 성형시에 송이 버섯을 파쇄하고 압착하여 얻은 송이물로 밀가루를 반죽하는 것은 제조되는 술에 송이 버섯의 영양가를 갖게함과 동시에 송이 버섯향과 맛을 갖도륵 하기 위한 것이다.Kneading flour with matsutake obtained by crushing and compressing matsutake mushrooms during yeast molding is intended to have the nutritious value of matsutake mushrooms and to have the flavor and flavor of matsutake mushrooms.
밀가루와 송이물의 반죽시 밀가루 건조 중량에 대하여 5 ∼ 10%의 송이 버섯을 사용하는 것이 효과적이며, 송이 버섯의 사용량이 5% 미만일 경우에는 송이 버섯의 향과 맛이 미약하고, 10%를 초과할 경우에는 경제적이지 못한 단점이 있다.It is effective to use 5-10% of matsutake mushrooms for the dry weight of flour and matsutake. If the amount of matsutake mushrooms is less than 5%, the scent and taste of the matsutake mushrooms may be weak and exceed 10%. In this case, there is a disadvantage that is not economic.
상기와 같이 성형된 누룩 표면에 국화꽃 분말과 녹차잎 분말을 중량비로 1 : 0.2 ∼ 2.0의 비율로 혼합하고 소량의 물을 첨가하여 반죽한 것을 싸바르고 통기성이 양호한 보자기로 싸서 발효시켜 누룩을 제조한다.Mix the chrysanthemum flower powder and green tea leaf powder in the ratio of 1: 0.2 to 2.0 in weight ratio on the molded yeast surface as described above, and add a small amount of water to wrap the dough and wrap it with fermentation with good air permeability to prepare the yeast. do.
발효는 통상의 누룩 제조와 마찬가지로 25 ∼ 30℃의 온도에서 약 20일동안 행하며, 제조되는 술에서 발현되는 향과 맛을 기호도에 맞게 조절하기 위하여 국화꽃 분말과 녹차잎 분말을 적절히 혼합한다.Fermentation is performed for about 20 days at a temperature of 25 to 30 ° C. as in the production of normal Nuruk, and appropriately mixing chrysanthemum flower powder and green tea leaf powder in order to adjust the aroma and taste expressed in the liquor produced according to taste.
누룩 표면에 국화잎 분말과 녹차잎 분말을 바르는 것은 누룩 자체에 국화향과 녹차의 풍미를 갖게하고 잡균이 번식하지 않도록 하기 위한 것이다.Applying chrysanthemum leaf powder and green tea leaf powder on the yeast surface is to give the flavor of chrysanthemum flavor and green tea on the yeast itself and to prevent the growth of various germs.
발효가 완료되어 누룩이 제조되면 굵게 조분쇄하여 2 ∼ 3일간 건조하고, 또 다시 분쇄하여 누룩 분말을 얻는다.When the fermentation is completed and the yeast is prepared, coarse powder is roughly coarse, dried for 2 to 3 days, and further milled to obtain the yeast powder.
그 다음에 별도로 송이 버섯 분말 20 ∼ 40중량%, 국화꽃잎 분말 20 ∼ 40중량%, 녹차잎 분말 20 ∼ 40중량% 및 누룩 분말 20 ∼ 40중량%를 균질하게 혼합하고, 100℃의 온도에서 끓여 살균하고 20℃로 식힌 물을 소량 첨가하여 혼합하므로서 작은 알갱이 정도의 혼합물(이하, '누룩 혼합물'이라 칭함)을 얻는다.Then, 20-40% by weight of matsutake powder, 20-40% by weight of chrysanthemum petal powder, 20-40% by weight of green tea leaf powder, and 20-40% by weight of yeast powder were mixed homogeneously and boiled at a temperature of 100 ° C. A small amount of mixture (hereinafter, referred to as a yeast mixture) is obtained by adding a small amount of water sterilized and cooled to 20 ° C.
이 때 송이 버섯 분말을 채취하여 이물질을 제거한 후 음건하여 분쇄한 것이고, 국화꽃잎 분말은 상강 전에 꽃이 피었을 때 채취하여 음건하거나 햇볕에 건조시킨 후 분쇄한 것이며, 녹차잎 분말은 어린 녹차잎을 1차로 증숙하고 건조한 다음 분쇄한 것이다.At this time, the pine mushroom powder is removed to remove foreign substances, and then dried in the shade, and the chrysanthemum petal powder is collected when the flower blooms before going up and dried and dried in the sun or dried in the sun. Steamed first, dried and then ground.
이 때 송이 버섯 분말, 국화꽃잎 분말, 녹차잎 분말 및 누룩 분말은 제조될 술의 향과 맛, 기호도, 소비자의 취향 등에 의하여 적절히 선정될 수 있다.At this time, the pine mushroom powder, chrysanthemum petal powder, green tea leaf powder and yeast powder may be appropriately selected according to the aroma and taste, taste, and consumer's taste of the liquor to be produced.
그 다음에 누룩 분말 10 ∼ 30중량%, 누룩 혼합물 5 ∼ 20중량% 및 술덧 65∼ 85중량%를 발효조에 투입하여 혼합하고, 이에 대하여 중량비로 1.5 ∼ 5배량의 물을 첨가하여 혼합하되 충분히 끓여서 살균한 후 20℃ 이하로 식힌 물을 첨가하여 밀봉하고 37 ∼ 42℃를 유지하면서 90 ∼ 120일 동안 발효 및 1차 숙성한다.Then, 10 to 30% by weight of the yeast powder, 5 to 20% by weight of the yeast mixture and 65 to 85% by weight of the yeast mixture were added to the fermenter and mixed. To this, 1.5-5 times the amount of water was added and mixed, but the mixture was boiled sufficiently. After sterilization, the mixture is sealed by adding water cooled to 20 ° C. or lower, and fermented and primary aged for 90 to 120 days while maintaining 37 to 42 ° C.
술덧은 정백한 쌀을 물에 담궈 27 ∼ 30%의 수분이 함유된 것을 누룩에서 증식되는 균의 증식을 돕고 살균을 하기 위하여 증기로 쪄서 증미로 만든 것을 사용한다.Distilled rice is made of steamed rice and steamed to help sterilize bacteria that grow in yeast and contain 27-30% of water.
술덧의 사용량이 65중량% 미만일 경우에는 제조되는 술의 알코올 함량이 낮은 문제점이 있고, 85중량%를 초과할 경우에는 발효 기간이 장시간 소요되고 잡균에 오염될 위험성이 높은 단점이 있다.When the amount of sake added is less than 65% by weight, there is a problem in that the alcohol content of the alcohol produced is low, and when the amount exceeds 85% by weight, the fermentation takes a long time and there is a high risk of contamination with various germs.
1차 숙성이 완료된 후에 공지의 압착기를 이용하여 압착하여 1차로 주정액을 얻고, 1차 주정액을 공지의 증류기(소주내림기구)로 증류하되 소주내림기구의 내부 온도가 60℃∼70℃ 정도를 유지하여 2차 주정액을 제조하고 오크통에 넣어 상온(15℃∼18℃)의 그늘에서 100일 이상 2차 숙성시킨 다음, 충분히 숙성된 2차 주정액에 증류수를 첨가하여 용도에 따라 알콜함량을 조절하여 병에 담아 상품화 하게 된다.After the completion of the first aging, using a known pressing machine to compress the first brewing liquid, and distilled the first brewing liquid with a known distillation apparatus (Suzhou brewing apparatus), the internal temperature of the shochu rinsing apparatus is about 60 ℃ ~ 70 ℃ To prepare a secondary ethanol solution and put it in an oak barrel to mature at least 100 days in the shade of room temperature (15 ℃ ~ 18 ℃), and then add distilled water to a sufficiently aged secondary ethanol according to the purpose of alcohol content Adjust the bottle to commercialize.
다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범주를 한정하는 것은 아니다.The following examples illustrate the invention in more detail, but do not limit the scope of the invention.
실시예 1Example 1
제 1공정1st process
밀 10kg을 수세조에서 충분하게 수세하고 풍건 또는 열건조하여 수분함량이 20%가 되도록 하고 상온까지 냉각시킨 다음 분쇄기로 조분쇄하여 입도가 150메쉬 정도인 밀가루를 얻는다.10 kg of wheat are rinsed sufficiently in a washing tank, air-dried or heat-dried to have a water content of 20%, cooled to room temperature, and then pulverized with a grinder to obtain flour having a particle size of about 150 mesh.
별도로 건조하지 않은 상태의 송이 버섯 500g을 물에 잠간 담근 다음 꺼내어 맷돌로 갈아서 벼보자기에 넣어 압착하고, 조분쇄한 밀가루10kg을 반죽하여 누룩틀에 보자기를 펴고 가로 25cm, 세로 25cm, 높이 30cm가 되게 성형한 다음, 성형한 누룩 표면에 국화꽃잎 분말 200g과 녹차잎 분말 70g을 고루 혼합한 것을 고르게 싸바르고 통기성이 양호한 벼보자기로 싸서 그늘에서 27℃의 온도로 20일간 발효시켜서 누룩을 제조한다.Soak 500 g of pine mushrooms, which are not dried separately, and then take them out, grind them, grind them, put them in rice cloth, and squeeze them. Knead 10 kg of crushed flour to spread crepe on the yeast. After molding, evenly mixed with 200 g of chrysanthemum petal powder and 70 g of green tea leaf powder on the molded yeast surface is wrapped evenly and wrapped with good breathable rice porcelain and fermented at a temperature of 27 ° C. for 20 days in the shade to prepare yeast.
발효가 완료된 누룩을 굵게 1차 조분쇄하여 2∼3일간 자연 건조시킨 다음, 2차로 조분쇄한다.The fermented yeast is roughly coarsely ground first, naturally dried for 2-3 days, and then roughly milled secondly.
제 2공정2nd process
송이 버섯 분말 200g, 국화꽃잎 분말 300g, 녹차잎 분말 100g을 고르게 혼합한 다음, 100℃에서 끓여 살균한 후 20℃로 식힌 물 200g을 첨가하여 작은 알맹이가 되도록 혼합하여 누룩 혼합물을 얻는다.200 g of pine mushroom powder, 300 g of chrysanthemum petal powder, and 100 g of green tea leaf powder are evenly mixed, and then boiled and sterilized at 100 ° C., and 200 g of water cooled to 20 ° C. is added to obtain a yeast mixture.
제3공정3rd process
발효조에 술덧(찹쌀고두밥) 8kg및 제1공정에서 얻은 누룩 분말 2kg과 제2공정에서 제조한 누룩 혼합물 600g을 첨가하여 고르게 혼합한 다음, 충분히 끓여서 살균한 후 20℃ 이하로 식힌 물 25ℓ를 가하여 밀봉하고 37∼42℃의 온도를 유지시키면서 100일 동안 발효 및 숙성을 행하였다.Add 8 kg of glutinous rice gourd rice and 2 kg of yeast powder obtained in the first step and 600 g of the yeast mixture prepared in the second step, and mix it evenly. After sterilization by boiling well, add 25 liter of water cooled to 20 ℃ or less and seal. Fermentation and maturation were carried out for 100 days while maintaining the temperature of 37-42 ° C.
숙성된 술의 혼합물을 건져내어 벼보자기에 넣어 짜서 1차 주정액을 얻고, 1차 주정액을 공지된 증류기(소주내림기구)로 증류하되 소주내림기구의 내부온도가 65℃를 유지하여 2차 주정액을 제조하여 오크통에 넣어 상온(15℃∼18℃)의 그늘에서 100일 이상 2차 숙성시킨 다음, 충분히 숙성된 2차 주정액에 증류수를 첨가하여 용도에 따라 알콜함량을 조절하여 병에 담아 상품화하게 된다.Take out the mixture of aged liquor and squeeze it into rice pottery to obtain the first alcoholic beverage, distill the primary alcoholic beverage with a known distillation apparatus (Suzhou brewing equipment), and maintain the internal temperature of the brewing equipment at 65 ℃. Prepare a brew and put it in an oak barrel, and aged for 100 days or more in a shade of room temperature (15 ℃ ~ 18 ℃), and then distilled water is added to a sufficiently aged secondary brew solution to adjust the alcohol content according to the purpose to the bottle It will be commercialized.
상술한 바와 같이 본 발명에서는 밀을 조분쇄한 밀가루를 반죽하되 건조하지 않은 송이버섯을 물에 불린 다음, 파쇄하고 압착하여 얻은 액(송이물)으로 반죽한 후,성형하고 성형품의 표면에 국화꽃잎 분말과 녹차잎 분말을 고르게 혼합한 것을 싸바르고 발효시켜서 누룩을 만들고, 누룩을 건조하고 조분쇄한 누룩분말, 송이버섯 분말, 국화꽃잎분말 및 녹차잎 분말을 함께 혼합한 다음, 덧밥을 물과 함께 첨가하여 발효 및 숙성시키는 방법으로 술을 제조하므로서 맛과 향이 아주 뛰어나며 송이 버섯, 국화, 녹차잎으로 부터 여러 가지 유용한 성분들이 용출되어 약용으로도 음용이 가능한 술을 얻을 수 있었다.As described above, in the present invention, kneaded wheat flour is kneaded, but undried pine mushrooms are soaked in water, and then kneaded with a solution obtained by crushing and compressing them, and then molded and chrysanthemum petals on the surface of the molded article. Evenly mix the powder and green tea leaf powder to make yeast. By adding liquor to fermentation and aging method, it has a very good taste and aroma, and many useful ingredients are eluted from pine mushroom, chrysanthemum, and green tea leaves.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020064597A (en) * | 2001-02-02 | 2002-08-09 | 손동화 | Novel compounded and extracted liquor using Tricholoma matsutake mycellium and process for preparation thereof |
| KR100382785B1 (en) * | 2000-10-19 | 2003-05-09 | 정형관 | The manufacturing method of raw wine containing green tea ingredients |
| KR100484065B1 (en) * | 2002-07-08 | 2005-04-18 | 원종광 | Alcoholic drink comprising Tricholoma matsutake and preparation method for the same |
| KR20050088984A (en) * | 2005-08-17 | 2005-09-07 | 김영대 | A medicinal herb yeast Cake with a powder of green tea leaves and an extract of pine leaves. thereof its manufacture method. |
| WO2010044634A2 (en) * | 2008-10-16 | 2010-04-22 | Kim Kwang Hee | Whole-bunch fermented liquor using deep ocean water, and a production method for the same |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100447419B1 (en) * | 2001-11-19 | 2004-09-07 | 주식회사 두산 | Method for Preparation of Spirits Added With Tricholoma matsutake |
| KR100658430B1 (en) * | 2006-05-15 | 2006-12-15 | 김광희 | Song-i mushroom wine and the manufacturing method |
| KR100866307B1 (en) * | 2007-06-05 | 2008-10-31 | 박영학 | Functional alcoholic drinks containing pine-mushroom and process for the prepararion thereof |
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1999
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100382785B1 (en) * | 2000-10-19 | 2003-05-09 | 정형관 | The manufacturing method of raw wine containing green tea ingredients |
| KR20020064597A (en) * | 2001-02-02 | 2002-08-09 | 손동화 | Novel compounded and extracted liquor using Tricholoma matsutake mycellium and process for preparation thereof |
| KR100484065B1 (en) * | 2002-07-08 | 2005-04-18 | 원종광 | Alcoholic drink comprising Tricholoma matsutake and preparation method for the same |
| KR20050088984A (en) * | 2005-08-17 | 2005-09-07 | 김영대 | A medicinal herb yeast Cake with a powder of green tea leaves and an extract of pine leaves. thereof its manufacture method. |
| WO2010044634A2 (en) * | 2008-10-16 | 2010-04-22 | Kim Kwang Hee | Whole-bunch fermented liquor using deep ocean water, and a production method for the same |
| WO2010044634A3 (en) * | 2008-10-16 | 2010-08-05 | Kim Kwang Hee | Whole-bunch fermented liquor using deep ocean water, and a production method for the same |
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