KR100941002B1 - A method of grape with rice make raw rice wine - Google Patents
A method of grape with rice make raw rice wine Download PDFInfo
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- KR100941002B1 KR100941002B1 KR1020090080846A KR20090080846A KR100941002B1 KR 100941002 B1 KR100941002 B1 KR 100941002B1 KR 1020090080846 A KR1020090080846 A KR 1020090080846A KR 20090080846 A KR20090080846 A KR 20090080846A KR 100941002 B1 KR100941002 B1 KR 100941002B1
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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
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Abstract
Description
본 발명은 포도와 쌀을 이용한 우리 고유의 전통주인 탁주의 제조에 관한 것으로 누룩으로 찐쌀을 발효시켜 탁주를 만든 후 여기에 포도과즙을 섞어넣는 방법이 아닌 껍질이 제거된 포도알맹이가 첨가된 찜용수로 쪄낸쌀과 누룩의 발효과정에 건조된 포도껍질을 사용하여 찐쌀과 누룩 그리고 건조된 포도껍질의 혼합발효를 특징으로 하는 탁주의 제조방법에 관한 것이다The present invention relates to the production of Takju, our own traditional liquor using grapes and rice, and fermented steamed rice with malt to make Takju, and not to add grape juice to it. The present invention relates to a method for producing Takju, characterized by a mixed fermentation of steamed rice, malt, and dried grape skins, using dried grape skins during fermentation of boiled rice and malt.
전통적으로 우리나라의 탁주는 여러종류로 생산되어 오고 있으며 그중 대표적인 것이 막걸리이다. 탁주의 제조방법은 흰쌀을 불려 쪄낸 후 여기에 누룩을 섞은 후 물과 함께 섞어 항아리에서 발효시켜 만든다 Traditionally, Takju in Korea has been produced in many varieties, the most representative of which is Makgeolli. Takju's manufacturing method is made by boiling white rice, mixing it with yeast, and mixing it with water and fermenting it in a jar.
탁주의 발효 특성상 발효과정에 포도를 직접 넣게되면 이상발효현상에 의해 발효중인 탁주가 부패하거나 알콜함량이 부적합한 탁주가 만들어진다.그리하여 완성된 탁주에 포도과즙이나 포도주스를 섞어 사용하므로 독특한 포도의 풍미를 제대로 살린 탁주의 제조는 매우 어려운 과제로 남아있었다. 이러한 문제를 해결하기 위해 본 발명은 탁주의 제조 과정중 직접 포도껍질이 첨가 되어 찐쌀과 누룩이 함께 발효하며 이상발효 현상을 제거함과 동시에 독특한 풍미와 포도고유의 보라색을 가진 탁주의 제조에 관한 것이다.Due to the fermentation characteristics of Takju, when grapes are directly put into the fermentation process, the fermentation of Takju becomes corrupt or an unsuitable alcohol content is produced. Properly utilizing Takju's manufacturing remained a very difficult task. In order to solve this problem, the present invention relates to the production of Takju having a unique flavor and grape-specific purple at the same time to remove the fermentation and steamed rice and yeast fermented together with the grape skin directly added during the manufacturing process of Takju.
한식의 세계화로 한국의 위상을 알리고 있는 과정에 한국의 탁주는 일본의 사케 서양의 위스키,포도주등 유명한 주류들과 어깨를 나란히 할 수 있는 입장이 아닌 것이 현실이다.In the process of promoting Korea's status as a globalization of Korean food, Korea's Takju is not in a position to shoulder shoulders with famous alcoholic beverages such as Japanese sake, Western whiskey and wine.
이에 본 발명에서는 단순히 탁주와 과일즙의 혼합물이 아닌 탁주의 발효에 포도껍질이 첨가 되어 독특한 풍미와 색감을 지닌 탁주의 제조에 관한 것으로 기존 탁주의 발효시간의 단축과 나아가 과수 농가 소득의 증대 및 농업경쟁력강화 그리고 우리 전통주의 다양화, 세계화에 앞장서게 될 것으로 기대하게 된다.Therefore, the present invention relates to the production of Takju with a unique flavor and color by adding grape peel to fermentation of Takju rather than a mixture of Takju and Fruit Juice, which reduces the fermentation time of existing Takju and further increases the income of fruit farmers and agriculture. It is expected to take the lead in strengthening competitiveness, diversifying Korean traditionalism, and globalization.
본 발명은 상기와 같은 문제를 해결하기 위한 것으로 완성된 탁주와 포도주스의 혼합물이 아닌 탁주의 발효 과정에 포도껍질이 첨가 되어 찐쌀, 누룩 그리고 포도껍질이 함께 발효과정을 거치며 탁주의 이상발효과정을 차단함과 아울러 포도 고유의 향과 맛 그리고 색감을 지닌 탁주의 제조를 목적으로 하며 아울러 기존탁주의 발효시간 단축에 목적이 있다.The present invention is to solve the problems as described above is added to the fermentation process of grapes in the fermentation process of Takju rather than the mixture of the finished Takju and wines steamed rice, yeast and grape husk go through the fermentation process and the abnormal development effect of Takju In addition to blocking, the purpose of the manufacture of takju has a unique aroma, taste and color of grapes, and also aims to shorten the fermentation time of existing takju.
상기의 목적을 달성하기 위하여 본 발명에서는 포도송이에서 뛰어낸 껍질벗긴 알맹이(과육)와 알맹이(과육)에서 벗긴껍질을 건조하여 사용하는 방법을 이용한다.In order to achieve the above object, the present invention utilizes a method of drying the peeled skin from the peeled skin (pulp) and the skin (pulp) from the grape cluster.
껍질을 벗긴 알맹이(과육)는 흰쌀을 찔 때 찜용수(생수)의 1%~3%의 중량비율로 찜용수에 넣어 불린흰쌀을 찌면 불린흰쌀의 전분이 당화될 때 당화의 속도향상과 알맹이(과육)의 당분과 유익한 영양소가 흰쌀에 흡착되어 포도향이 흰쌀에 베이게 되어 누룩의 발효성 향상과 완성된 탁주의 은은한 향에 도움을 주게 된다.When peeled white rice (pork) is steamed with white rice, steamed white rice is added to steamed water at a weight ratio of 1% to 3% of steamed water (bottled water). Sugar and beneficial nutrients of pulp) are adsorbed on white rice, and the grape scent is cut into white rice, which helps to improve the fermentation of yeast and the mild aroma of finished Takju.
또한 탁주의 에탄올 생성에 도움이 되며 이에 따라 탁주의 발효에도 도움이 된다.It also helps in the production of ethanol in Takju, which also helps fermentation of Takju.
그리고 당의 가수분해 속도 조절과 탁주의색감,향을 위해 각기 다른 조건으로 건조된 포도껍질이 탁주의 발효과정에 첨가 된다And the grape skins dried under different conditions are added to the fermentation process of Takju to control the rate of hydrolysis of sugar, color and flavor of Takju.
상기와 같이 제조된 탁주는 기존의 탁주와 달리 포도의 색감과 풍부한 향미를 지닌 탁주로서 기존탁주와 포도주스의 혼합물이 아닌 새로운 탁주로 생성되며 포도껍질속에 풍부한 안토시아닌성분 또한 함유하게 되고 발효 시간을 단축시켜 우리 전통 탁주의 다양화와 세계화에 도움이 될것이다. Takju prepared as described above is different from the existing Takju, the color and rich flavor of the vinegar is produced as a new Takju, not a mixture of the existing Takju and wines, and also contains an anthocyanin component rich in the grape skin and shorten the fermentation time It will help to diversify and globalize our traditional Takju.
실시예1 햅쌀1kg을 찬물에 깨끗이 씻어낸 후 찬물에 10시간 가량 불려 불린쌀을 만든다.Example 1 After washing 1 kg of new rice in cold water, the soaked rice is called for about 10 hours in cold water.
실시예2 찜솥에 찜용수(생수)3리터와 껍질벗긴 포도알맹이(과육)를 찜용수(생수)의 무게비율 5%내지10%이상적으론 7%로의 비율로 찜용수(생수)에 넣고 실시예1번의 불린쌀을 찜솥내 체반에 올리고 50분에서 1시간 30분 이상적으론 1시간 가량을 찐 후 넓은 체반에 찐쌀을 펼처서 식힌다Example 2 3 liters of steamed water (bottled water) and peeled grape kernels (puled meat) were put in a steamed pot in a steamed water (bottled water) at a ratio of 5% to 10% or more, preferably 7%, of steamed water (bottled water). Place 1 soaked rice in a steamer in a steamer and steam it for 50 hours to 1 hour 30 minutes or more, then spread the steamed rice over a wide body and cool it.
실시예3 과육을 제거한 포도껍질을 40도내지 50도 이상적으론 45도에서 15시간 건조하여 맛과 향이 증가된 껍질을 준비한다.이는 껍질에 남아있는 포도의 맛과 향을 증진 시키며 껍질속 당구조분해를 촉진 시켜준다.Example 3 The skin peeled from the flesh was dried for 15 hours at 40 degrees to 50 degrees ideally at 45 degrees to prepare a skin with increased taste and aroma. This enhances the taste and aroma of the grapes remaining in the skin and forms a sugar structure in the skin. Promote decomposition.
실시예4 실시예2번의 찐쌀을 누룩과 찐쌀1:누룩0.6내지0.8 이상적으론 0.7의 중량비로 Example 4 The steamed rice of Example 2 is yeast and steamed rice 1: yeast 0.6 to 0.8 or more preferably at a weight ratio of 0.7
혼합하여 소독된 항아리에 넣고 생수 5리터내지 10리터 이상적으론 7리터를 넣고 실시예3의 포도껍질 60g~100g이상적으론 80g을 넣고 항아리의 입구부분을 명주천으로 감싼후 햇빛이 들지 않는 그늘에서 항아리속 내부온도를 24도내지 29도 이상적으론 27도를 유지하며 40시간내지 60시간 이상적으론 50시간을 1차발효시킨다.Mix and place in sterilized jars, 5 liters to 10 liters of bottled water, and 7 liters, ideally, add 60 g to 100 g of grape skins of Example 3, wrap 80 ml of the inlet of the jar with silk cloth, and put the jar in the shade without sunlight. The inner temperature of the stomach is maintained at 27 degrees for 24 to 29 degrees ideally, and 50 hours for 40 to 60 hours is ideally fermented.
실시예5 과육을 제거한 포도껍질을 70도 내지 80도 이상적으론 75도에서 9시간내지 13시간 이상적으론 10시간을 건조시켜 염료용 포도껍집 준비한다. Example 5 The grape skins from which the flesh is removed are dried at 70 to 80 degrees, preferably at 75 to 9 hours to 13 hours or more, and then dried for 10 hours to prepare a grape shell for dyeing.
실시예6 실시예4의 1차발효된 항아리속 내용물에 실시례5의 염료용 포도껍질 80g~100g 이상적으론 90g을 넣고 혼합하여 햇빛이 들지않는 곳에서 항아리속 내부온도를 22도내지 27도 이상적으론 25도를 유지하여 30시간 내지 40시간 이상적으론 35시간 동안 2차 발효한 후 대나무 용수 또는 명주천여과지를 통해 여과 하여 포도의 맛과 향이 베인 보라색 탁주를 완성시킨다Example 6 80 g to 100 g of the grape skin for the dye of Example 5 was added to the contents of the first fermented jar of Example 4, ideally 90 g, and the inside temperature of the jar was 22 to 27 degrees in a place without sunlight. For example, the fermentation is maintained at 25 degrees for 30 to 40 hours or more, for 35 hours, and then filtered through bamboo water or silk filter paper to complete the purple Takju with the taste and aroma of grapes.
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101257559B1 (en) | 2010-11-10 | 2013-04-23 | 박문석 | Bannana Makgeuolli and Manufacturing Method Thereof |
CN103074185A (en) * | 2013-01-27 | 2013-05-01 | 管天球 | Brewing method of spine grape wine |
CN103103063A (en) * | 2013-01-29 | 2013-05-15 | 新疆西部牧业股份有限公司 | Technology for producing distilled wine by use of grape skin residue |
KR101280078B1 (en) * | 2010-12-06 | 2013-06-28 | 조연수 | Manufacturing process of Makgeolli mixed with Winter melon |
KR101281151B1 (en) * | 2010-12-21 | 2013-07-02 | 김인숙 | Rice wine using wax gourd and manufacturing method thereof |
CN105886257A (en) * | 2016-07-05 | 2016-08-24 | 赫忠友 | Production method of vin rouge containing five cereals |
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KR20010017371A (en) * | 1999-08-10 | 2001-03-05 | 김길용 | Production of raw rice wine using grape, ginseng, etc. |
KR100353480B1 (en) | 2001-03-09 | 2002-09-28 | 대한민국 | Methods for brewing wine by using grain and fruit |
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20010017371A (en) * | 1999-08-10 | 2001-03-05 | 김길용 | Production of raw rice wine using grape, ginseng, etc. |
KR100353480B1 (en) | 2001-03-09 | 2002-09-28 | 대한민국 | Methods for brewing wine by using grain and fruit |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101257559B1 (en) | 2010-11-10 | 2013-04-23 | 박문석 | Bannana Makgeuolli and Manufacturing Method Thereof |
KR101280078B1 (en) * | 2010-12-06 | 2013-06-28 | 조연수 | Manufacturing process of Makgeolli mixed with Winter melon |
KR101281151B1 (en) * | 2010-12-21 | 2013-07-02 | 김인숙 | Rice wine using wax gourd and manufacturing method thereof |
CN103074185A (en) * | 2013-01-27 | 2013-05-01 | 管天球 | Brewing method of spine grape wine |
CN103074185B (en) * | 2013-01-27 | 2013-12-11 | 管天球 | Brewing method of spine grape wine |
CN103103063A (en) * | 2013-01-29 | 2013-05-15 | 新疆西部牧业股份有限公司 | Technology for producing distilled wine by use of grape skin residue |
CN105886257A (en) * | 2016-07-05 | 2016-08-24 | 赫忠友 | Production method of vin rouge containing five cereals |
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