KR100658430B1 - Song-i mushroom wine and the manufacturing method - Google Patents

Song-i mushroom wine and the manufacturing method Download PDF

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KR100658430B1
KR100658430B1 KR1020060043200A KR20060043200A KR100658430B1 KR 100658430 B1 KR100658430 B1 KR 100658430B1 KR 1020060043200 A KR1020060043200 A KR 1020060043200A KR 20060043200 A KR20060043200 A KR 20060043200A KR 100658430 B1 KR100658430 B1 KR 100658430B1
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김광희
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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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

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Abstract

Tricholoma matsutake mushroom(song-i mushroom) wine and a manufacturing method thereof are provided to improve the taste softness and Tricholoma matsutake flavor of wine by natural fermentation with Nuruk and maturing Tricholoma matsutake mushroom twice, and inhibit change of taste caused by water addition by equalizing the matured alcohol concentration with final alcohol concentration. The method for manufacturing the Tricholoma matsutake mushroom(song-i mushroom) wine comprises the steps of: (1) pulverizing 100 parts by weight of rice; (2) mixing a mixture with the rice, wherein the mixture contains 170-230 parts by weight of water, 0.2-0.4 parts by weight of coenzyme agent and 0.1-0.3 parts by weight of liquefied enzyme agent, and has pH 6.0, and stirring the mixture at 100 deg. C for 1-2 hours; (3) cooling the rice gruel to 40-45 deg. C, and stirring the rice gruel for 0.5-1 hour at the same temperature; (4) adding 1-3 parts by weight of Nuruk into the rice gruel, and stirring and cooling the mixture to 28-32 deg. C; (5) adding 0.5-0.9 parts by weight of yeast into the cooled rice gruel, and stirring and cooling the mixture to 20-35 deg. C; (6) maturing the mixture at 20-25 deg. C for 24-48 hours; (7) adding 0.2-0.3 parts by weight of Tricholoma matsutake mushroom powder into the mixture and fermenting it at 20-25 deg. C for 24-48 hours; (8) fermenting the first fermented mixture at 10-15 deg. C for 25-35 days; (9) filtering the second fermented mixture with a vacuum drum filter; (10) fermenting the filtered Tricholoma matsutake mushroom wine and 0.2-0.3 parts by weight of Tricholoma matsutake powder in a tank at 0-5 deg. C for 10-20 days; (11) filtering the fermented Tricholoma matsutake mushroom wine with a 0.5 mum filter; and (12) heating the filtered Tricholoma matsutake mushroom wine at 58 deg. C for 1 minute.

Description

송이발효주 및 그 제조방법{Song-i mushroom wine and the manufacturing method} Song-i mushroom wine and its manufacturing method

본 발명은 쌀로 만든 걸죽한 액죽이 발효가 잘 진행될 수 있도록 단백휴식 시간을 거치고, 종래에 사용된 주정을 발효제로 사용하지 않고 누룩을 발효제로 사용하여 송이를 포함한 원료들을 순수하게 천연 발효시킴은 물론 송이를 2회에 걸쳐 숙성시킴으로써 부드러운 맛과 은은한 송이향이 우러나게 하며, 발효 후 물을 첨가하여 법정 도수를 맞추는 종래 방식을 벗어나 숙성 완료된 도수가 법정 도수가 되게 하여 후수첨가로 인한 맛의 변화가 발생되지 않도록 하는 송이발효주 및 그 제조방법에 관한 것이다.The present invention goes through a protein rest time so that the fermented broth made of rice can be well fermented, using natural yeast as a fermentation agent without using a conventionally used alcohol as a fermentation agent, as well as purely natural fermentation of raw materials including clusters By ripening the cluster twice, the soft taste and soft scent of the vine are enhanced, and after fermentation, it becomes statutory frequency by adding water after fermentation. It relates to a pineapple fermented liquor and its manufacturing method so as not to.

술은 제조방법에 따라 발효주, 증류주, 그리고 침출주로 분류된다. 발효주는 재료를 효모로 발효시켜서 만드는 주류 제법의 가장 기본적인 방법이고, 증류주는 이 발효주를 증류시켜서 만드는 방법이며, 침출주는 기본 주류에 다른 재료를 넣어 재료의 맛과 향을 우려내는 방법이다.Alcohol is classified into fermented liquor, distilled liquor and leached liquor according to the preparation method. Fermented sake is the most basic method of liquor making by fermenting the ingredients with yeast. Distilled liquor is made by distilling the fermented liquor.

예컨대, 발효주는 곡류를 원료로 하여 이것을 특정한 방법으로 당화(糖化)시켜 발효시킨 것으로, 맥주(單行醱酵式), 청주, 노주(老酒:竝行醱酵式), 탁주 등이 이에 속하며 알코올 함량은 1∼18%로 낮은 편이다.For example, fermented sake is fermented by using grains as a raw material and saccharified by a specific method. Beer, sake, noju, Takju, etc. belong to this and alcohol content. Is as low as 1-18%.

증류주는 발효주를 다시 증류하여 만든 술로서 알코올 함량이 20∼50%로 높은 것이 특징이고, 소주, 위스키, 브랜디, 럼, 보드카, 진 등이 이에 속한다. Distilled liquor is a liquor made by distilling the fermented liquor again. It is characterized by high alcohol content of 20-50%, including soju, whiskey, brandy, rum, vodka and gin.

침출주는 알코올에 향기, 맛, 빛깔에 관계있는 약제를 혼합하여 만들거나 주류끼리 혼합하여 만드는 것으로, 합성청주, 감미과실주, 리큐르주, 약미주(藥味酒) 등이 이에 속한다.Leaching liquor is made by mixing drugs related to aroma, taste, and color with alcohol or by mixing alcoholic beverages, such as synthetic sake, sweet fruit wine, liqueur wine, and weak wine.

종래에 개발된 송이 성분을 함유한 송이주들은 대부분 주정에 원료를 혼합하여 단시간에 발효시켜 제조하기 때문에 침출주에 속하고, 주정 함량이 발효주에 비해 높아 법정도수를 맞추기 위해 발효된 후에 물을 첨가(후수첨가)하여 알코올을 희석시키는 희석주에 속하여 원래 발효된 순수한 향미를 느끼지 못하는 단점이 있었다.Most of the pine mushrooms containing cluster ingredients developed in the prior art belong to leached liquor because they are manufactured by mixing raw materials with alcohol and fermenting them in a short time.The alcohol content is higher than fermented alcohol, and water is added after fermentation to meet the legality. After the addition of the dilution liquor dilution of alcohol, there was a disadvantage that does not feel the pure flavor originally fermented.

또한, 종래의 송이주는 주정에 의한 희석발효된 술에 송이를 단순히 담궈 그 향이 우러나도록 하기 때문에 송이의 깊은 향미를 느낄 수 없고, 송이가 살균처리되지 않는 문제가 있었다.In addition, the conventional pine oyster simply soaked the cluster in distilled fermented liquor by alcohol so that its aroma is not felt because the deep flavor of the cluster can not feel, there is a problem that the cluster is not sterilized.

본 발명은 상술한 바와 같은 종래 송이주의 제반 문제점을 해결하기 위한 것으로, 그 목적은 쌀로 만든 걸죽한 액죽이 발효가 잘 진행될 수 있도록 단백휴식 시간을 거치게 하고, 종래에 사용된 주정을 발효제로 사용하지 않고 누룩을 발효제로 사용하여 송이를 포함한 원료들을 순수하게 천연 발효시킴은 물론 송이를 2회에 걸쳐 숙성시킴으로써 부드러운 맛과 은은한 송이향이 우러나게 하는 송이발효주 및 그 제조방법을 제공함에 있다.The present invention is to solve the various problems of the conventional pine oyster as described above, its purpose is to go through the protein rest time so that the fermented jujuk made of rice can proceed well, do not use the spirits used in the prior art as a fermentation agent By using yeast as a fermentation agent, the raw materials including pine are naturally fermented, as well as by aging the pines twice to provide a pine fermented liquor that produces a soft taste and a mild pine flavor.

본 발명의 다른 목적은 발효 후 물을 첨가하여 법정 도수를 맞추는 종래 방식을 벗어나 숙성 완료된 술의 도수가 법정 도수가 되게 하여 후수첨가로 인한 맛의 변화가 발생되지 않도록 하는 송이발효주 및 그 제조방법을 제공함에 있다.Another object of the present invention is to leave the conventional method of adjusting the legal frequency by adding water after fermentation so that the degree of fermentation of liquor is a legal frequency, so that the change in taste due to the post-addition does not occur the fermented wine and its manufacturing method In providing.

이러한 목적을 달성하기 위한 본 발명의 송이발효주 제조방법은, Pine fermented liquor production method of the present invention for achieving this object,

1)세척한 다음 물에 불린 쌀 100중량부를 분쇄하는 단계;1) washing and crushing 100 parts by weight of rice soaked in water;

2)물 170∼230중량부, 조효소제 0.2∼0.4중량부, 액화효소제 0.1∼0.3중량부를 액화탱크에 넣고 첨가제를 이용하여 pH6.0으로 조절한 후 상기 준비된 쌀을 투입하여 100℃에서 1∼2시간 동안 교반하면서 묽은 죽 상태로 만드는 단계;2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours;

3)상기 효소제들의 분해가 잘 진행될 수 있도록 상기 묽은 죽을 냉각기를 이용하여 40∼45℃까지 냉각한 다음 그 상태에서 30분∼1시간 동안 교반하면서 단백 휴식시키는 단계;3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state;

4)단백 휴식을 마친 묽은 죽에 누룩 1∼3중량부를 첨가한 다음 이 묽은 죽을 28∼32℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C;

5)상기 냉각된 묽은 죽에 효모 0.5∼0.9중량부를 첨가한 다음 이 묽은 죽을 20∼25℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C;

6)상기 냉각된 묽은 죽을 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 걸죽한 액죽을 제조하는 단계;6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ℃ state to prepare a thick porridge;

7)상기 액죽에 송이분말 0.2∼0.3중량부를 고르게 배합한 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시키는 단계;7) 0.2 to 0.3 parts by weight of the powder of the juice evenly blended, and then the first fermentation for 24 to 48 hours at 20-25 ℃;

8)상기 발효된 액죽을 10∼15℃에서 25일∼35일 동안 2차 발효시키는 단계;8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃;

9)상기 2차 발효된 액죽을 진공드럼 여과기로 여과시켜 고형분과 송이주 원액으로 1차 여과시키는 단계;9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution;

10)상기 여과된 송이주 원액에 자루에 담김 송이분말 0.2∼0.3중량부를 밀폐된 저장탱크에 넣고 0∼5℃ 상태에서 10∼20일 동안 3차 발효시키는 단계;10) step of fermenting 0.2 ~ 0.3 parts by weight in the filtered pine liquor stock solution in a sealed storage tank for 3 to 10 fermentation for 10 to 20 days at 0-5 ℃;

11)상기 발효된 송이주 원액을 필터식 정밀여과기로 0.5㎛까지 2차 여과시키는 단계;11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter;

12)상기 여과된 송이주 원액을 58℃의 열탕의 열로 1분간 열처리하여 살균처리하는 단계;를 포함한다.12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. boiling water;

이하, 첨부된 도면을 참조하여 본 발명의 송이발효주 제조방법을 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the pine fermented liquor manufacturing method of the present invention.

본 발명의 송이발효주 제조방법은, Pine fermented liquor production method of the present invention,

1)세척한 다음 물에 불린 쌀 100중량부를 분쇄하는 단계;1) washing and crushing 100 parts by weight of rice soaked in water;

2)물 170∼230중량부, 조효소제 0.2∼0.4중량부, 액화효소제 0.1∼0.3중량부를 액화탱크에 넣고 첨가제를 이용하여 pH6.0으로 조절한 후 상기 준비된 쌀을 투입하여 100℃에서 1∼2시간 동안 교반하면서 묽은 죽 상태로 만드는 단계;2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours;

3)상기 효소제들의 분해가 잘 진행될 수 있도록 상기 묽은 죽을 냉각기를 이용하여 40∼45℃까지 냉각한 다음 그 상태에서 30분∼1시간 동안 교반하면서 단백 휴식시키는 단계;3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state;

4)단백 휴식을 마친 묽은 죽에 누룩 1∼3중량부를 첨가한 다음 이 묽은 죽을 28∼32℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C;

5)상기 냉각된 묽은 죽에 효모 0.5∼0.9중량부를 첨가한 다음 이 묽은 죽을 20∼25℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C;

6)상기 냉각된 묽은 죽을 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 걸죽한 액죽을 제조하는 단계;6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ℃ state to prepare a thick porridge;

7)상기 액죽에 송이분말 0.2∼0.3중량부를 고르게 배합한 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시키는 단계;7) 0.2 to 0.3 parts by weight of the powder of the juice evenly blended, and then the first fermentation for 24 to 48 hours at 20-25 ℃;

8)상기 발효된 액죽을 10∼15℃에서 25일∼35일 동안 2차 발효시키는 단계;8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃;

9)상기 2차 발효된 액죽을 진공드럼 여과기로 여과시켜 고형분과 송이주 원액으로 1차 여과시키는 단계;9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution;

10)상기 여과된 송이주 원액에 자루에 담긴 송이분말 0.2∼0.3중량부를 밀폐된 저장탱크에 넣고 0∼5℃ 상태에서 10∼20일 동안 3차 발효시키는 단계;10) putting 0.2 ~ 0.3 parts by weight of the clustered powder in the bagged stock of the filtered pine liquor into a closed storage tank and the third fermentation for 10-20 days at 0-5 ℃;

11)상기 발효된 송이주 원액을 필터식 정밀여과기로 0.5㎛까지 2차 여과시키는 단계;11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter;

12)상기 여과된 송이주 원액을 58℃의 열탕의 열로 1분간 열처리하여 살균처리하는 단계;를 포함한다.12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. boiling water;

상기 쌀 준비공정은 쌀을 식수로 깨끗이 세척한 다음 정수된 물에 약 3시간 이상 충분히 침지시켜 불린다. 이렇게 물에 불린 쌀 100중량부를 기준으로 다른 원료들의 함유량을 계산하였다. The rice preparation process is called by washing the rice cleanly with drinking water and then immersing enough in purified water for about 3 hours or more. The content of the other raw materials was calculated based on 100 parts by weight of rice soaked in water.

즉, <표1>과 같이 물에 불린 쌀 100중량부를 기준으로 하고, 상기 쌀 함유량 대비 물 170∼230중량부, 조효소제 0.2∼0.4중량부, 액화효소제 0.1∼0.3중량부, 누룩 1∼3중량부, 효모 0.5∼0.9중량부, 및 1,2차 송이분말 각 0.2∼0.3중량부를 사용하여 본 발명의 송이발효주를 제조하였다.That is, based on 100 parts by weight of rice soaked in water, as shown in Table 1, 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme, 0.1 to 0.3 parts by weight of liquefied enzyme, and yeast 1 to 3 The pineapple fermentation liquor of the present invention was produced using 0.2 parts by weight of yeast, 0.5 to 0.9 parts by weight of yeast, and 0.2 to 0.3 parts by weight of primary and secondary cluster powders.

<표1><Table 1>

성분ingredient 함량(중량부)Content (parts by weight) 물에 불린 쌀Rice soaked in water 100100 물water 170∼230170-230 조효소제Coenzyme 0.2∼0.40.2 to 0.4 액화효소제Liquefied enzyme 0.1∼0.30.1 to 0.3 누룩yeast 1∼31 to 3 효모leaven 0.5∼0.90.5 to 0.9 1차 송이분말Primary cluster powder 0.2∼0.30.2 to 0.3 2차 송이분말2nd cluster powder 0.2∼0.30.2 to 0.3

상기 쌀을 묽은 죽 상태로 만드는 공정은 액화탱크에 물 170∼230중량부, 조효소제 0.2∼0.4중량부, 액화효소제 0.1∼0.3중량부를 넣고 첨가제를 이용하여 pH6.0으로 조절한 후 상기 준비된 쌀 100중량부를 투입하여 100℃에서 1∼2시간 동안 교반하게 되면 묽은 죽이 만들어진다.The process of making the rice in a thin porridge state, 170-230 parts by weight of water, 0.2-0.4 parts by weight of coenzyme agent, 0.1-0.3 parts by weight of liquefied enzyme, and adjusted to pH 6.0 by using an additive, the prepared rice 100 parts by weight of the mixture is stirred for 1 to 2 hours at 100 ° C. to create a thin porridge.

여기서, 상기 혼합물들은 물 200중량부, 조효소제 0.3중량부, 액화효소제 0.25중량부를 사용하는 것이 바람직하다.Here, the mixture is preferably 200 parts by weight of water, 0.3 parts by weight of coenzyme agent, 0.25 parts by weight of liquefied enzyme.

상기 물은 술을 만드는 것을 감안하여 식수를 정수하여 얻어진 깨끗한 것을 사용한다. The said water uses the clean thing obtained by purifying drinking water in consideration of making liquor.

상기 조효소제는 원료를 숙성시켜 단맛을 내게 하는 것으로, 술 제조과정에서 널리 사용된다. 본 발명에서 사용된 조효소제는 600sp인 것을 사용하였다. 여기서 sp는 당화력을 나타내는 단위이다.The coenzyme is to ripen the raw material to give a sweet taste, it is widely used in the liquor manufacturing process. The coenzyme used in the present invention used 600sp. Where sp is a unit representing glycation ability.

상기 액화효소제는 원료를 묽게 숙성시켜 죽 상태로 만드는 기능을 돕는 공지의 것으로, 본 명세서에서는 상표명 T-10이라는 것을 사용하였다.The liquefied enzyme is a well-known to help the function of making the raw material thinly aged porridge state, in the present specification was used under the trade name T-10.

이와 같이 물에 조효소제 및 액화효소제가 섞인 혼합물은 바람직한 술 제조를 위해 pH6.0으로 맞추는 것이 좋다. 만약 상기 혼합물의 pH가 6.0보다 크면 클수 록 알칼리성이 되어 유해한 균들의 침투가 용이하고, pH가 6.0보다 작을수록 강산성이 되어 신맛이 강하게 나는 특징이 있어 술 맛의 질을 저하시키는 문제가 있다. As such, the mixture of coenzyme and liquefied enzyme in water may be adjusted to pH 6.0 for the sake of sake production. If the pH of the mixture is greater than 6.0, the alkalinity becomes easier to penetrate harmful bacteria, and the pH is less than 6.0, so that the acidity is strong, so that the acidity is strong, there is a problem of deteriorating the quality of sake.

혼합물의 pH를 6.0으로 만드는 것은 첨가제인 유기산류를 사용하여 만든다. 상기 첨가제로는 젖산 또는 구연산을 사용하였다. The pH of the mixture is brought to 6.0 using organic acids as additives. Lactic acid or citric acid was used as the additive.

상기 묽은 죽을 단백 휴식시키는 단계는 조효소제 및 액화효소제가 잘 분해되어 이후 공정인 걸죽한 액죽이 원활히 진행될 수 있도록 하는 공정이다. 이 공정은 액화탱크에 장착된 냉각기를 구동시켜 액화탱크 내부온도를 40∼45℃까지 급속히 냉각시킨 다음 그 상태에서 묽은 죽을 30분∼1시간 동안 교반기로 교반시키면서 단백 휴식시키는 것이다. The thin porridge protein break step is a process that allows the coarse and liquefied enzymes to be well decomposed so that the thick porridge, which is a subsequent process, can proceed smoothly. This process is to cool the internal temperature of the liquefaction tank to 40 ~ 45 ℃ by driving a cooler mounted on the liquefaction tank and then to break the protein while stirring the thin porridge with a stirrer for 30 minutes to 1 hour.

여기서, 액화탱크 내부온도를 40∼45℃까지 냉각시킬 때는 냉각기를 사용하는 것이 바람직하다. 만약 냉각기를 사용하지 않고 자연냉각시킬 경우에는 시간이 많이 소요되는데, 이는 조효제에 의해 원료들이 장시간 동안 당화가 진행되어 술맛이 달게 되고, 또한 묽은 죽이 변질될 우려가 있다.Here, it is preferable to use a cooler when cooling the internal temperature of the liquefaction tank to 40-45 degreeC. If the natural cooling without the use of a cooler takes a lot of time, the raw material is saccharified for a long time by the agonist, the taste becomes sweet, and there is a fear that the thin porridge deteriorates.

단백 휴식이 완료되면 묽은 죽은 처음 상태보다 약간 걸죽하게 되어 액죽의 초기상태가 된다.When the protein break is completed, it becomes slightly thicker than the thin dead state, which is the initial state of the ajuk.

단백 휴식을 마친 묽은 죽에는 누룩이 첨가되는 단계가 진행된다. 누룩은 원료들을 발효시켜 알콜이 생성되도록 하는 것으로, 종래 송이주 제조에 사용되는 주정과 대비된다. 즉, 종래 송이주 제조에 사용된 주정은 그 자체가 대부분 알코올 성분이고 이 알코올로 원료를 발효시키기 때문에 종래 송이주는 리큐르주와 같은 계열의 술이다.After the protein breaks, the thin porridge is added with the leaven. Nuruk is a fermentation of the raw materials to produce alcohol, which is contrasted with the spirits used in conventional pine brewing. In other words, the alcohol used in the conventional pine brewing is mostly alcohol components and ferment the raw material with the alcohol, so the traditional pine liqueur is a liquor of the same type as the liqueur.

그러나, 본 발명의 송이주는 누룩을 사용하여 원료를 발효시켜 알코올을 생성하게 되므로 원천발효방식으로 제조된 술이므로 종래 송이주와는 제조방법이 전혀 다르다.However, the pine mushroom of the present invention is produced by fermentation of raw materials by using fermented yeast, and thus alcohol is produced by a source fermentation method, so the production method is completely different from the conventional pine mushroom.

상기 누룩을 첨가하는 공정은 묽은 죽에 쌀 함유량 대비 누룩 1∼3중량부를 첨가한 다음 이 묽은 죽을 28∼32℃가 될 때까지 교반하면서 냉각기로 냉각시킨다. 여기서 상기 누룩의 바람직한 함유량은 2중량부가 좋다.In the process of adding the yeast, 1 to 3 parts by weight of the yeast is added to the diluted porridge, and the diluted porridge is cooled with a cooler while stirring until it reaches 28 to 32 ° C. The preferred content of the yeast is preferably 2 parts by weight.

이와 같이 묽은 죽을 28∼32℃가 될 때까지 냉각시키는 이유는 원료에 누룩이 잘 혼합되도록 함과 동시에 이후 공정에서 효모의 첨가 온도를 맞추기 위함이다.The reason why the thin porridge is cooled until it reaches 28 to 32 ° C is to allow the yeast to be well mixed with the raw materials and to adjust the yeast addition temperature in the subsequent process.

누룩이 첨가된 후 묽은 죽에는 효모가 첨가되는 단계가 진행된다. 효모는 상기 누룩과 함께 원료를 발효시키는 것으로, 주류 제조에 이미 많이 사용되고 있다. 이 공정은 누룩이 첨가된 묽은 죽에 쌀 함유량 대비 효모 0.5∼0.9중량부, 바람직하게는 0.7중량부를 첨가한 다음 이 묽은 죽을 20∼25℃가 될 때까지 교반하면서 냉각기로 냉각시킨다. After the yeast is added, the thin porridge proceeds with the addition of yeast. Yeast is a fermentation of raw materials together with the yeast, which is already widely used in liquor production. This process adds 0.5 to 0.9 parts by weight of yeast, preferably 0.7 parts by weight, to the diluted porridge added with Nuruk, and then cools the thin porridge with stirring until it reaches 20-25 ° C.

여기서, 묽은 죽의 온도를 20∼25℃까지 냉각시키는 것은 이후 발효공정의 온도를 맞추기 위함이다.Here, cooling the temperature of the thin porridge to 20-25 ° C is for adjusting the temperature of the fermentation process.

이상과 같이 묽은 죽에 누룩과 효모가 첨가되면 발효물질이 준비되어 있으므로 이후 단계는 묽은 죽을 발효시키는 공정이다. As yeast and yeast are added to the thin porridge as described above, the fermentation material is prepared, so the subsequent step is a process of fermenting the thin porridge.

발효공정은 누룩과 효모가 첨가된 묽은 죽을 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 저온숙성시켜 걸죽한 액죽을 제조한다. In the fermentation process, the thin porridge with yeast and yeast is added to a fermentation tank, and matured at low temperature at 20-25 ° C. for 24 hours to 48 hours to prepare thick porridge.

액죽 제조 후에는 이 액죽에 송이를 넣어 1차 발효시키는 공정이 수행된다. 이 공정은 액죽이 저장된 발효탱크에 쌀 함유량 대비 송이분말 0.2∼0.3중량부를 고르게 섞어 넣은 다음 20∼25℃ 상태에서 24∼48시간 동안 발효시키는 것이다. 상기 공정에서 송이분말은 0.25중량부가 좋으며, 이는 고르게 배합된 송이분말이 발효탱크 내부에서 원천발효되기 때문에 종래 송이주 제조시 송이가 단순히 원료에 침지된 상태에서 그 향이 침출되는 것과 전혀 다른 제조방법이다.After the production of the jujuk, the process of primary fermentation is carried out by putting clusters into the jujube. This process is to evenly mix 0.2 ~ 0.3 parts by weight of the pine powder relative to the rice content in the fermentation tank containing the liquid porridge and then ferment for 24 to 48 hours at 20-25 ℃. In the above process, the pine powder is good in 0.25 parts by weight, which is a completely different production method from which the scent is leached in a state in which the pine is simply immersed in a raw material in the production of conventional pine mushrooms because the evenly blended pine powder is fermented from the inside of the fermentation tank.

상기 송이분말은 설악산에서 채취한 자연송이를 깨끗이 세척한 다음 분쇄기를 이용하여 분말상태로 분쇄하여 사용하였다.The pine powder was used to clean the natural clusters collected from Mt. Seorak, and then crushed into powders using a grinder.

액죽 1차 발효 후에는 2차 발효 단계가 진행된다. 액죽의 2차 발효공정은 1차 발효된 액죽을 10∼15℃에서 25일∼35일 동안 진행된다.After the first fermentation of jujuk, the second fermentation step proceeds. The second fermentation process of jukju is carried out for 25-35 days at 10-15 ℃ the first fermented jujuk.

이와 같이 약 1달 동안 10∼15℃ 저온상태에서 발효가 진행된 액죽은 조효소제 등의 당화효소에 의하여 원료 및 전분질이 당화되고 효모에 의하여 발효되어 고형분과 송이주 원액이 함께 존재하게 된다. 또한 상기 고형분은 효모, 전분, 단백질 및 섬유 등의 앙금이 혼합되어 있어 뿌연 상태가 되고, 살아있는 효모는 포도당을 재발효시켜 송이발효주의 성분 및 향미를 손상시키는 물질 등을 생성하여 품질을 열화시키게 된다. 따라서 이후의 공정에서 고형분을 여과시키게 된다.In this way, the liquid porridge, which has been fermented at a low temperature of 10 to 15 ° C. for about one month, is raw material and starch is glycosylated by a saccharifying enzyme such as coenzyme, and fermented by yeast, so that the solid and Songju liquor are present together. In addition, the solid content is yeast, starch, protein and fiber sediment is mixed in a cloudy state, the live yeast re-fermentation of glucose to produce substances that damage the components and flavor of pine fermented wine and deteriorate the quality . Therefore, the solid content is filtered in a subsequent process.

다음 공정은 상기 고형분과 송이주 원액을 분리 1차 여과시키는 공정이다. 이 공정은 2차 발효된 액죽을 공지의 진공드럼 여과기에 넣고 드럼 내부를 진공상태로 만들게 되면, 고형분은 드럼 외부에 남고 송이주 원액만 드럼 내부로 침투되어 여과된다. 이후 공정에서는 드럼 내부에 여과된 송이주 원액을 처리하여 송이발효주를 제조하게 된다.The next step is to separate and filter the solid and Songju stock solution. This process puts the second fermented broth into a known vacuum drum filter to make the inside of the drum in a vacuum state, the solids remain outside the drum and only the Songju liquor is penetrated into the drum and filtered. After the process is processed pine filtration liquor filtered in the drum to produce a pine fermented liquor.

상기 여과된 송이주 원액을 3차 발효시키는 공정은 송이주 원액에 쌀 함유량 대비 송이분말 0.2∼0.3중량부, 바람직하게는 0.25중량부를 자루에 담아 밀폐된 저장탱크에 넣고 0∼5℃ 상태에서 10∼20일 동안 발효시키는 것이다. The third step of fermenting the filtered pine liquor solution is 0.2 to 0.3 parts by weight, preferably 0.25 parts by weight of the pine powder relative to the rice content in the pine extract to put in a sealed storage tank 10-20 at 0-5 ℃ Ferment for days.

이렇게 3차 발효까지 마친 송이주 원액은 2차 여과공정을 거치게 된다. 상기 2차 여과공정은 3차 발효된 송이주 원액을 공지의 필터식 정밀여과기로 0.5㎛까지 여과시킨다.Songju liquor after the third fermentation is subjected to a secondary filtration process. In the secondary filtration process, the fermented pine liquor of the tertiary fermentation is filtered to a 0.5 μm with a known filter type microfilter.

마지막 공정으로, 상기와 같이 제조된 송이발효주가 출고된 후 유통과정에서 변질되지 않도록 상기 원액을 저온살균처리하게 된다. 이는 상기 2차 정밀 여과된 송이주 원액은 58℃의 열탕의 열로 1분간 열처리하여 살균처리하게 되는데, 이러한 살균처리는 공지의 방법이다.
한편, 본 발명의 다른 실시예로는 상기 제조공정에서, 1)∼5)단계의 공정으로 묽은 죽을 제조하되, 5)단계에서 효모를 첨가하지 않으며, 상기 묽은 죽을 별도의 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 2차 걸죽한 액죽을 제조한 후, 제조된 2차 액죽을 상기 7)단계에서 1차액죽 및 송이분말과 함께 발효탱크에 넣고 고르게 배합한 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시킬 수도 있다. In the last step, the stock solution is pasteurized so that it does not deteriorate in the distribution process after the pineal fermented liquor produced as described above is released. This second fine filtered pineal stock solution is sterilized by heat treatment for 1 minute with heat of 58 ℃ hot water, this sterilization is a known method.
On the other hand, in another embodiment of the present invention, in the manufacturing process, 1) to 5) to prepare a thin porridge step, do not add yeast in step 5), the diluted porridge in a separate fermentation tank 20 ~ After 24 hours to 48 hours of aging at 25 ℃ to prepare a second thick jujuk, the second jujube prepared in step 7) together with the primary jujube and cluster powder in a fermentation tank and evenly blended 20 ~ Primary fermentation may be performed at 25 ° C. for 24 to 48 hours.

[실시예 1 내지 실시예 3][Examples 1 to 3]

물에 불린 쌀 100kg을 분쇄하여 준비하고, 액화탱크에 하기의 <표2>에 제시된 중량비로 물, 조효소제, 액화효소제를 넣고 유기산을 소량 첨가하여 pH6.0으로 조절한 후 준비된 쌀을 투입하여 100℃에서 1∼2시간 동안 교반하여 묽은 죽을 만들었다.Prepare 100kg of rice soaked in water, and add water, coenzyme, and liquefied enzyme to the liquefaction tank at the weight ratio shown in the following <Table 2>, adjust the pH to 6.0 by adding a small amount of organic acid, and then put prepared rice. The mixture was stirred at 100 ° C. for 1-2 hours to form a thin porridge.

상기 묽은 죽을 냉각기를 이용하여 40∼45℃까지 냉각한 다음 그 상태에서 30분∼1시간 동안 교반하면서 단백 휴식시키고, 단백 휴식된 묽은 죽에 누룩을 <표2>에 제시된 중량비로 첨가한 다음 이 묽은 죽을 28∼32℃가 될 때까지 교반하면서 냉각기로 냉각시키고, 상기 냉각된 묽은 죽에 효모를 <표2>에 제시된 중량비로 첨가한 다음 이 묽은 죽을 20∼25℃가 될 때까지 교반하면서 냉각기로 냉각시켰다.The diluted porridge was cooled to 40-45 ° C. using a cooler and then the protein was rested with stirring for 30 minutes to 1 hour. The koji was added to the diluted porridge at the weight ratio shown in Table 2. Cool the thin porridge with a cooler while stirring until it reaches 28-32 ° C, add yeast to the cooled thin porridge at the weight ratio shown in <Table 2> and then cool the thin porridge with stirring until it reaches 20-25 ° C. Cooled to.

상기 냉각된 묽은 죽을 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 걸죽한 액죽을 만들고, 상기 액죽에 송이분말을 <표2>에 제시된 중량비로 첨가한 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시키며, 상기 발효된 액죽을 10∼15℃에서 25일∼35일 동안 2차 발효시켰다.The cooled thin porridge was put into a fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ° C. to make a thick jujube. The pine mushroom was added to the juice at a weight ratio shown in Table 2, followed by 20 to 25 ° C. Primary fermentation was carried out at 24 to 48 hours at, and the fermented broth was second fermented at 10 to 15 ° C. for 25 to 35 days.

2차 발효된 액죽을 진공드럼 여과기로 여과시켜 고형분과 송이주 원액으로 1차 여과시키고, 상기 여과된 송이주 원액과 송이분말 0.2∼0.3중량비를 밀폐된 저장탱크에 넣고 0∼5℃ 상태에서 10∼20일 동안 3차 발효시키고, 상기 발효된 송이 주 원액을 필터식 정밀여과기로 0.5㎛까지 2차 여과시켰다.Secondary fermented broth was filtered with a vacuum drum filter and filtered first with solid and pine liquor stock solution. The filtered pine liquor stock and pine powder 0.2-0.3 weight ratio were placed in a sealed storage tank at 10-20 at 0-5 ° C. After fermentation for 3 days, the fermented pine stock solution was secondarily filtered to 0.5 μm with a filter microfilter.

[비교예1 내지 3][Comparative Examples 1 to 3]

하기의 <표3>에 나타낸 바와 같이 일부 조건을 변경한 것을 제외하고는 실시예와 유사한 조건으로 송이발효주를 제조하였다.As shown in Table 3 below, except that some conditions were changed, pineapple fermented wine was prepared under the same conditions as in Example.

[대조구][Control]

시중에서 판매되고 있는 솔래원(주)의 송이주를 대조구로 하였다.Songiju of Solawon Co., Ltd., which is commercially available, was used as a control.

[시험예1 내지 3][Test Examples 1 to 3]

상기 대조구의 송이주를 기준으로 하여 상기 실시예 및 비교예의 송이발효주에 대한 풍미, 향 및 기호도를 애주가인 관능검사요원 30인으로 5점 척도법으로 평가하고, 그 결과를 하기의 <표3>에 나타냈었다.The flavor, aroma and palatability of the pineal fermented liquors of the Examples and Comparative Examples were evaluated on a 5-point scale by 30 sensory test personnel who were liquors, and the results are shown in Table 3 below. I did.

<표2> 실시예 조건과 검사Table 2 Example Conditions and Inspection

구분division 실시예1Example 1 실시예2Example 2 실시예3Example 3 원재료    Raw materials 불린 쌀(kg)Boiled Rice (kg) 100100 100100 100100 물(kg)Water (kg) 200200 170170 230230 조효소제(kg)Coenzyme (kg) 0.30.3 0.20.2 0.30.3 액화효소제(kg)Liquefied enzyme (kg) 0.20.2 0.30.3 0.10.1 누룩(kg)Yeast (kg) 22 33 1One 효모(kg)Yeast (kg) 0.70.7 0.50.5 0.90.9 1차송이(kg)1 bunch (kg) 0.250.25 0.30.3 0.20.2 2차송이(kg)2nd cluster (kg) 0.250.25 0.30.3 0.20.2 단백휴식 온도(℃)Protein relaxation temperature (℃) 3030 2828 3232 1차발효Primary fermentation 온도(℃)Temperature (℃) 2323 2020 2525 시간(hr)Hours (hr) 3030 3030 3030 2차발효Secondary fermentation 온도(℃)Temperature (℃) 1313 1515 1010 시간(일)Hours 3030 3030 3030 3차발효 Tertiary fermentation 온도(℃)Temperature (℃) 00 55 55 시간(일)Hours 1515 2020 1010 관능검사 결과* Sensory Test Results * 맛flavor 4.54.5 4.34.3 4.24.2 향incense 4.84.8 4.64.6 4.64.6 기호도Symbol 4.84.8 4.64.6 4.74.7

* 1점:매우 불량, 2점:불량, 3점:대조구, 4점:양호, 5:매우 양호 * 1 point: very poor, 2 points: defective, 3 points: control, 4 points: good, 5: very good

<표3> 대조구 및 비교예의 조건과 관능검사<Table 3> Condition and Sensory Evaluation of Control and Comparative Example

구분division 대조구Control 비교예1Comparative Example 1 비교예2Comparative Example 2 비교예3Comparative Example 3 원재료    Raw materials 불린 쌀(kg)Boiled Rice (kg) -- 100100 100100 100100 물(kg)Water (kg) -- 200200 150150 250250 조효소제(kg)Coenzyme (kg) -- 0.60.6 0.10.1 0.20.2 액화효소제(kg)Liquefied enzyme (kg) -- 0.20.2 0.60.6 0.10.1 누룩(kg)Yeast (kg) -- 1One 1One 1One 효모(kg)Yeast (kg) -- 0.50.5 0.50.5 0.50.5 1차송이(kg)1 bunch (kg) -- 0.50.5 0.60.6 0.70.7 2차송이(kg)2nd cluster (kg) -- -- -- -- 단백휴식 온도(℃)Protein relaxation temperature (℃) -- -- -- -- 1차발효Primary fermentation 온도(℃)Temperature (℃) -- 3030 3535 3030 시간(hr)Hours (hr) -- 1010 1010 1515 2차발효Secondary fermentation 온도(℃)Temperature (℃) -- 2020 1818 1515 시간(일)Hours -- 1010 1515 2020 3차발효 Tertiary fermentation 온도(℃)Temperature (℃) -- 55 1515 2020 시간(일)Hours -- 1010 55 55 관능검사 결과* Sensory Test Results * 맛flavor 33 3.53.5 3.33.3 3.23.2 향incense 33 3.43.4 3.24.63.24.6 3.13.1 기호도Symbol 33 3.53.5 3.33.3 3.03.0

* 1점:매우 불량, 2점:불량, 3점:대조구, 4점:양호, 5:매우 양호 * 1 point: very poor, 2 points: defective, 3 points: control, 4 points: good, 5: very good

상기의 <표2>및 <표3>의 평가 결과로부터 알 수 있는 바와 같이 본 발명에 따른 조건으로 제조되는 송이발효주는 맛, 향 및 기호도가 상당히 우수하게 되나, 단백휴식을 거치지 않을 뿐만 아니라 송이를 3차발효시키지 않는 비교예들은 맛, 향, 기호도가 대조구보다는 양호하나 본 발명에 비해 상당히 떨어짐을 알 수 있다.As can be seen from the evaluation results of Tables 2 and 3, the pineal fermented wine prepared under the conditions according to the present invention is significantly improved in taste, aroma, and palatability, but it does not go through protein break as well. Comparative examples that do not tertiary fermentation, taste, aroma, preference is better than the control, but it can be seen that significantly lower than the present invention.

또한, 비교예들은 1,2,3차 발효시 발효온도가 본 발명의 실시예에 비해 전체적으로 높을 뿐만 아니라 발효시간도 현저히 짧음을 알 수 있고, 특히 비교예3의 경우 저온숙성 과정인 3차발효의 온도가 20℃로 너무 높아 다른 비교예보다 상당히 낮은 품질을 보이고 있다.In addition, the comparative examples can be seen that the fermentation temperature is not only high overall as well as significantly shorter fermentation time in the first, second, and third fermentation compared to the embodiment of the present invention, especially in the case of Comparative Example 3 tertiary fermentation process The temperature of is too high as 20 ℃ showing a significantly lower quality than other comparative examples.

상기의 평가결과로부터 본 발명의 송이발효주는 제조시 단백휴식을 거칠 뿐만 아니라 누룩으로 송이를 천연발효시키며, 3차발효에서 송이를 한 번 더 숙성시키게 되므로 대조구보다 양질의 송이발효주를 얻어진다는 사실을 알 수 있다.From the above evaluation results, the pine fermentation strain of the present invention not only undergoes protein break during manufacture, but also naturally ferments the pine with yeast, and the fermentation of the pine is done once more in the tertiary fermentation. Able to know.

이상의 설명에서와 같이 본 발명은 주정을 사용하지 않고 누룩으로 액죽을 천연발효시키고, 송이를 2차에 걸쳐 숙성시킴으로써 부드러운 맛과 은은한 송이향이 우러나게 하는 장점이 있다.As described above, the present invention has the advantage of naturally fermenting the sake with yeast without the use of spirits, and aging the clusters for two times to achieve a smooth taste and a mild scent.

또한, 발효 후 물을 첨가하여 법정 도수를 맞추는 종래 방식을 벗어나 숙성 완료된 도수가 법정 도수가 되게 하여 후수첨가로 인한 맛의 변화가 발생되지 않는 효과를 가진다.In addition, apart from the conventional method of adjusting the legal frequency by adding water after fermentation, the matured frequency becomes legal frequency, and thus has no effect of changing taste due to post-addition.

Claims (4)

1)세척한 다음 물에 불린 쌀 100중량부를 분쇄하여 준비하는 단계;1) washing and crushing 100 parts by weight of rice soaked in water to prepare; 2)물 170∼230중량부, 조효소제 0.2∼0.4중량부, 액화효소제 0.1∼0.3중량부를 액화탱크에 넣고 첨가제를 이용하여 pH6.0으로 조절한 후 상기 준비된 쌀을 투입하여 100℃에서 1∼2시간 동안 교반하면서 묽은 죽 상태로 만드는 단계;2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours; 3)상기 효소제들의 분해가 잘 진행될 수 있도록 상기 묽은 죽을 냉각기를 이용하여 40∼45℃까지 냉각한 다음 그 상태에서 30분∼1시간 동안 교반하면서 단백 휴식시키는 단계;3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state; 4)단백 휴식을 마친 묽은 죽에 누룩 1∼3중량부를 첨가한 다음 이 묽은 죽을 28∼32℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C; 5)상기 냉각된 묽은 죽에 효모 0.5∼0.9중량부를 첨가한 다음 이 묽은 죽을 20∼25℃가 될 때까지 교반하면서 냉각기로 냉각시키는 단계;5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C; 6)상기 냉각된 묽은 죽을 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 걸죽한 액죽을 만드는 단계;6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20-25 ° C. to make a thick porridge; 7)상기 액죽에 송이분말 0.2∼0.3중량부를 고르게 섞은 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시키는 단계;7) 0.2-0.3 parts by weight of the powder of mushrooms evenly mixed with the first fermentation for 24 to 48 hours at 20-25 ℃ state; 8)상기 발효된 액죽을 10∼15℃에서 25일∼35일 동안 2차 발효시키는 단계;8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃; 9)상기 2차 발효된 액죽을 진공드럼 여과기로 여과시켜 고형분과 송이주 원액으로 1차 여과시키는 단계;9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution; 10)상기 여과된 송이주 원액과 자루에 담긴 송이분말 0.2∼0.3중량부를 밀폐된 저장탱크에 넣고 0∼5℃ 상태에서 10∼20일 동안 3차 발효시키는 단계;10) adding 0.2 to 0.3 parts by weight of the filtered pine liquor stock and the cluster powder in the bag into a sealed storage tank for 3rd fermentation for 10-20 days at 0-5 ℃; 11)상기 발효된 송이주 원액을 필터식 정밀여과기로 0.5㎛까지 2차 여과시키는 단계;11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter; 12)상기 여과된 송이주 원액을 58℃의 열탕의 열로 1분간 열처리하여 살균처리하는 단계;12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. hot water for sterilization; 를 포함하는 것을 특징으로 하는 송이발효주 제조방법.Pineapple fermented liquor manufacturing method comprising a. 제 1항에 있어서, 상기 첨가제는 유기산인 것을 특징으로 하는 송이발효주 제조방법.The method of claim 1, wherein the additive is a fermented wine production method characterized in that the organic acid. 제 1항에 있어서, 상기 1)∼5)단계의 공정으로 묽은 죽을 제조하되, 5)단계에서 효모를 첨가하지 않으며, 상기 묽은 죽을 별도의 발효탱크에 넣고 20∼25℃ 상태에서 24시간∼48시간 숙성시켜 2차 걸죽한 액죽을 제조한 후, 제조된 2차 액죽을 상기 7)단계에서 1차액죽 및 송이분말과 함께 발효탱크에 넣고 고르게 배합한 후 20∼25℃ 상태에서 24∼48시간 동안 1차 발효시키는 것을 특징으로 하는 송이발효주 제조방법. The method of claim 1, wherein a thin porridge is prepared by the steps 1) to 5), but yeast is not added in step 5), and the thin porridge is placed in a separate fermentation tank for 24 hours to 48 ° C at 20 to 25 ° C. After aging for 2 hours to prepare a thick jujube, the prepared second jujube in the fermentation tank together with the primary jujube and matsutake powder in step 7) and evenly blended for 24 to 48 hours at 20-25 ℃ Pine fermented liquor manufacturing method characterized in that the first fermentation during. 청구항 1의 방법으로 제조된 송이발효주.Pine fermented wine prepared by the method of claim 1.
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Publication number Priority date Publication date Assignee Title
KR100891626B1 (en) 2008-10-16 2009-04-02 김광희 Song-i mushroom wine using deep sea water and the manufacturing method
KR101010527B1 (en) 2010-04-09 2011-02-01 한국식품연구원 Tricholoma matsurake mycelia wine and preparation thereof
CN101113398B (en) * 2007-08-08 2011-08-10 王竹丰 Pine mushroom wine and preparation process thereof
CN103756855A (en) * 2014-02-13 2014-04-30 哈尔滨伟平科技开发有限公司 Preparation method of health lentinula edodes wine

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KR19990068386A (en) * 1999-05-11 1999-09-06 김학춘 The manufacturing method of the undiluted liquor.
JP2001224353A (en) 2000-02-17 2001-08-21 Senjo:Kk Method for producing refined rice wine (sake) having low alcohol concentration

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KR19990068386A (en) * 1999-05-11 1999-09-06 김학춘 The manufacturing method of the undiluted liquor.
JP2001224353A (en) 2000-02-17 2001-08-21 Senjo:Kk Method for producing refined rice wine (sake) having low alcohol concentration

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101113398B (en) * 2007-08-08 2011-08-10 王竹丰 Pine mushroom wine and preparation process thereof
KR100891626B1 (en) 2008-10-16 2009-04-02 김광희 Song-i mushroom wine using deep sea water and the manufacturing 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
JP2012505651A (en) * 2008-10-16 2012-03-08 クァンヒー キム， Shochu fermented liquor using deep ocean water and method for producing the same
KR101010527B1 (en) 2010-04-09 2011-02-01 한국식품연구원 Tricholoma matsurake mycelia wine and preparation thereof
CN103756855A (en) * 2014-02-13 2014-04-30 哈尔滨伟平科技开发有限公司 Preparation method of health lentinula edodes wine

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