KR101039493B1 - A preparation for borisul wine - Google Patents
A preparation for borisul wine Download PDFInfo
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- KR101039493B1 KR101039493B1 KR1020080048584A KR20080048584A KR101039493B1 KR 101039493 B1 KR101039493 B1 KR 101039493B1 KR 1020080048584 A KR1020080048584 A KR 1020080048584A KR 20080048584 A KR20080048584 A KR 20080048584A KR 101039493 B1 KR101039493 B1 KR 101039493B1
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Abstract
본 발명은 보리(大麥)를 주성분으로 하고 곡물류와 구기자 및 송절(松節)을 재료로 하여 무가당(無加糖), 무가미(無加味), 무가색(無加色)의 천연주로서 맛이 신선하고 상쾌하며 숙취가 없고 뒤끝이 상쾌하도록 하는 보리술 제조방법에 관한 것이다. 본 발명의 보리술 제조방법은 보리(대맥)와 밀(소맥)을 세척하여 수침 후 건져내어 롤프레스로 압맥화하고, 쌀(찹쌀)을 수침 후 건져내어 압맥화된 보리 및 밀과 혼합하고 중숙하여 고두밥을 만드는 공정과; 미숙맥아(반맥아)을 건조한 상태로 롤 프레스에 압맥하고, 송절을 절단하여 목재파쇄기를 이용하여 톱밥 크기로 파쇄하고, 구기자를 사용하여 상기 공정으로 얻어진 고두밥에 골고루 혼합하는 공정과; 상기 공정으로 얻어진 고두밥 혼합물을 발효숙성하는 공정과; 상기 공정으로 얻어진 고두밥혼합물에 전래누룩이나 바이오누룩 중 어느 하나에 물과 1;1:1 비율로 하여 술항아리에서 발효하는 공정과; 상기 공정 후 발효숙성한 다음 술독 중앙에 용수를 술독바닥에 박아 밀착시킨 후 다음날 청주(맑은술)를 떠낸 갈색투명액체(청주)를 침전한 다음 찌꺼기는 버리고 맑은 술만을 증류기로 증류한 후 유리병에 소포장하여 건냉장소에서 숙성(순화)하는 공정으로 이루어진다.The present invention is made from barley, and contains grains, goji berry, and songjeol as ingredients. It is tasteless as a natural liquor of sugar-free, gluten-free, and colorless. It relates to a method of preparing barley liquor, which is fresh and refreshing, without a hangover and refreshing at the back end. Barley liquor manufacturing method of the present invention is washed with barley (wheat) and wheat (wheat), soaked after immersed and rolled into a roll press, rice (glutinous rice) immersed after immersed, mixed with the barley and wheat milled and matured Godu rice Making process; Rolling immature malt (half malt) into a roll press in a dry state, cutting the truncated soybeans, crushing it into sawdust size using a wood crusher, and mixing the gourd rice evenly obtained by the above process using a wolfberry; Fermenting and ripening the soybean rice mixture obtained in the above process; Fermenting in a brewing jar at a ratio of 1: 1: 1 with water in either the conventional nuruk or bio nuruk to the gourd rice mixture obtained by the above process; After the above process, fermentation is matured, and water is placed on the bottom of the wine poison and adhered to the bottom of the wine poison.Then, the next day, the brown transparent liquid (cheongju), which has left Cheongju (clear wine), is precipitated. It is packaged in small quantities and matured in a dry cool place (purified).
고두밥, 와인, 보리술, 미숙맥아, 대맥 Gouda rice, wine, barley liquor, immature malt, macaroni
Description
본 발명은 보리술의 제조에 관한 것으로서, 더욱 상세하게는 보리(大麥)를 주성분으로 하고 곡물류와 구기자 및 송절(松節) 등을 재료로 하는 보리술 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of barley liquor, and more particularly, to a barley liquor manufacturing method comprising barley (大麥) as a main ingredient and grains, wolfberry, matsutake, and the like.
전통적으로 혼성주를 제외하고는 주로 전분질 원료인 곡류 원료에 예로부터 전래되어 오는 누룩을 발효제로 사용하거나, 누룩 대신 근래 개발된 개량형 발효제인 입국을 사용하여 빚은 곡주(탁주, 약주, 청주 등)를 그대로 음용하거나 이를 증류하여 증류주(증류주소주, 희석식소주)로 음용하는 경우가 대부분이다. Except for mixed liquor, grain wine (Takju, Yakju, Cheongju, etc.) made by using yeast, which is traditionally derived from starch, which is a starch raw material, has been used as a fermentation agent, or entry into Korea, which is an improved fermentation agent developed recently, instead of yeast. Most people drink or distill it and drink it as distilled alcohol (distilled alcoholic beverage, diluted distilled alcoholic beverage).
일반적으로 동양의 전통적인 방법으로는 생벼 또는 백미를 원료로 하여 주류를 제조할 경우, 침미·증자 등의 원료처리 후 누룩, 입국을 거쳐 효모를 첨가하여 발효시켜 탁주 또는 약주형태의 발효주를 제조하였으며, 이와 같은 방법에 의해 제조된 주류는 누룩 등에서 유래하는 곰팡이향이 강하므로 신세대 젊은층으로부터 외면을 받아 그 수요가 줄고 있는 추세이다.In general, in the traditional oriental method, when the liquor is manufactured using raw rice or white rice, fermented liquor in the form of Takju or Yakju is prepared by fermentation by adding yeast through yeast and entry after processing raw materials such as saliva and steam. The liquor produced by this method has a strong mold smell derived from yeast, and thus is receiving a trend from younger generations.
본 발명은 곡식류(곡물)을 주원료로 하고 여기에 구기자 및 송절이 첨가된 재료를 이용하여서 알콜농도 25°~45°의 발효증류주를 제조할 수 있는 보리술 제조방법을 제공하는데 있다.The present invention provides a barley liquor manufacturing method that can produce a fermented distilled liquor having an alcohol concentration of 25 ° to 45 ° by using grains (grains) as a main raw material and using ingredients added with wolfberry and pine seed.
상기 목적을 달성하기 위하여, 본 발명은 보리(대맥) 30 중량%와 밀(소맥) 15 중량%를 세척하여 20~24시간 수침 후 건져내어 롤프레스로 압맥화하고, 쌀 20 중량%를 25~35분간 수침 후 건져내어 상기 압맥화된 보리 및 밀과 혼합하여 고두밥을 만들고, 미숙맥아(반맥아) 20 중량%를 건조한 상태로 롤 프레스에 압맥하고, 송절 10 중량%를 상하길이 20cm~30cm 이내로 절단하여 목재파쇄기를 이용하여 톱밥 2.5~3.5배 크기로 파쇄하고, 무농약 재배하여 건조한 구기자 5 중량%를 사용하여 상기 공정으로 얻어진 고두밥에 골고루 혼합한다.In order to achieve the above object, the present invention is washed with 30% by weight of barley (wheat) and 15% by weight of wheat (wheat), soaked after 20 to 24 hours immersion and rolled into a roll press, 20% by weight of rice 25 ~ After soaking for 35 minutes, it is taken out and mixed with the milled barley and wheat to make a gourd rice, 20% by weight of immature malt (half malt) is dried in a roll press, and 10% by weight of Songjeol is cut within 20 cm to 30 cm in length. Using a wood shredder to shred to 2.5 ~ 3.5 times the size of the sawdust, and pesticide-free cultivation using dry gojija 5% by weight mixed evenly in the gourdap obtained by the above process.
상기 공정으로 얻어진 고두밥 혼합물을 22℃~25℃로 냉각하여 숙성된 고두밥혼합물에 상기 고두밥 혼합물의 중량%를 기준으로 곡자 누룩 3 중량%와 건조효모 1 중량%를 혼합하여 발효 물질을 만들고, 상기 발효 물질과 물을 1:1 비율로 혼합하여 술항아리에 넣고 22℃~26℃로 유지하여 7일간 발효시킨다.The fermented rice mixture obtained by the above process was cooled to 22 ° C. to 25 ° C. and the fermented material was mixed with 3% by weight of koji malt and 1% by weight of dry yeast based on the% by weight of the mixture of soybean meal. The substance and water are mixed in a 1: 1 ratio and placed in a wine jar and fermented at 22 ° C. to 26 ° C. for 7 days.
발효 후 숙성기간 30일 경과한 다음 술독 중앙에 용수를 술독바닥에 박아 밀착시킨 후 다음날 청주(맑은술)를 떠낸 갈색 투명액체(청주)를 6~9일간 침전한 다음 찌꺼기는 버리고 맑은 술만을 증류기로 증류한 후 유리병에 소포장하여 건냉장 소에서 180일 이상 숙성(순화)하여서 완성되는 보리술 제조방법을 제공한다.After fermentation 30 days after fermentation, water is placed in the center of the venom and adhered to the bottom of the venom.Then, the next day, the brown transparent liquid (Cheongju), which has left the sake, is precipitated for 6-9 days. After distilling to a small bottle in a glass bottle and dried in a refrigerated boiled (purified) for more than 180 days to provide a barley liquor manufacturing method.
이상과 같은 본 발명은, 곡식류(곡물)를 주원료로 하고 구기자와 송절의 재료를 함께 이용하여 알콜농도 25°~45°의 발효증류주를 제조하여 무가당, 무가미, 무가색의 천연주인 보리술을 제공하는 효과가 있다.The present invention as described above, the fermented distilled liquor of alcohol concentration of 25 ° ~ 45 ° by using grains (grains) as the main raw material and using the ingredients of gojija and songjeol to provide barley liquor that is sugar-free, gluten-free, natural color It is effective.
이하, 본 발명의 제조방법을 공정별 실시 예에 의하여 설명하면 다음과 같다.Hereinafter, the manufacturing method of the present invention will be described with reference to the following steps.
본 발명의 보리술 제조방법은, 재료를 준비하여 고두밥을 만드는 제1공정과, 다른 재료를 개별공정처리하여 고두밥과 혼합하는 제2공정과, 고두밥혼합물을 발효숙성하는 제3공정과, 고두밥혼합물에 곡자 누룩과 건조효모를 물과 혼합하여 발효하는 제4공정과, 발효 숙성된 맑은 술만을 증류하여 유리병에 소포장하고 건냉장소에서 숙성(순화)하는 제5공정으로 이루어진다.Barley liquor manufacturing method of the present invention, the first step to prepare the material to make the gourd rice, the second step of mixing the other material with the gourd rice by separately processing, the third step of fermentation of the gourd rice mixture and the gourd rice mixture The fourth step of fermenting a mixture of koji malt and dry yeast with water, and the fifth step of distilling only fermented fermented clear liquor is packaged in a glass bottle and aged (purified) in a dry refrigerator.
이하 본 발명의 제조공정을 상세히 설명한다.Hereinafter, the manufacturing process of the present invention will be described in detail.
제1공정(고두밥 제조공정)First Process (Gourd Rice Production Process)
보리(대맥) 30 중량%와 밀(소맥) 15 중량%를 세척하여 20~24시간 수침 후 건져내어 롤프레스로 압맥화 하고, 쌀 20 중량%를 25~35분간 수침 후 건져내어 상기 보리(대맥)과 밀(소매)을 압맥화 하여서 얻은 것과 혼합하여 고두밥을 제조하는 공정.Wash 30% by weight of barley (wheat) and 15% by weight of wheat (wheat), soak after 20-24 hours of immersion, and puff it with a roll press, soak 20% by weight of rice after 25-35 minutes of immersion ) Is a process of making gourd rice by mixing with wheat obtained by compacting wheat (retail).
제2공정(고두밥과 다른 재료 혼합공정)2nd process (Gow rice and other ingredients mixing process)
미숙맥아(반맥아) 20 중량%를 건조한 상태로 롤 프레스에 압맥화 하고, 송절 10 중량%를 상하길이 20cm~30cm 이내로 절단하여 목재파쇄기를 이용하여 톱밥 2.5~3.5배 크기로 파쇄하고, 무농약 재배하여 건조한 구기자 5 중량%를 사용하여 상기 제1공정으로 얻어진 고두밥에 골고루 혼합하여 고두밥 혼합물질을 만드는 혼합공정.20% by weight of immature malt (half malt) is pressed into a roll press in a dry state, and 10% by weight of Songjeol is cut within 20 cm to 30 cm in length up and down, and shredded into sawdust 2.5 to 3.5 times using a wood crusher, and grown without pesticides. Mixing process to evenly mix the gourd rice obtained in the first step using 5% by weight of dried wolfberry to make the gourd rice mixture.
제3공정(고두밥혼합물 냉각숙성공정)3rd Process (Cooling Maturation of Soybean Rice Mixture)
상기 제2공정으로 얻어진 고두밥 혼합물을 22℃~25℃로 냉각하면서 5~7일간 숙성하는 공정. A step of ripening for 5-7 days while cooling the gourd rice mixture obtained in the second step at 22 ℃ to 25 ℃.
제4공정(술항아리에서 발효숙성공정)4th process (fermentation ripening process in wine jar)
상기 제3공정으로 얻어진 냉각 숙성된 고두밥혼합물에 상기 고두밥 혼합물의 중량%를 기준으로 곡자 누룩 3 중량%와 건조효모 1 중량%를 혼합하여 발효 물질을 만들고, 상기 발효 물질과 물을 1:1 비율로 혼합하여 술항아리에 넣고 22℃~26℃로 유지하여 6~9일간 발효시키는 공정.The fermented material is made by mixing 3% by weight of koji malt and 1% by weight of dry yeast, based on the weight% of the gourd-rice mixture, in the cooled and matured gourd rice mixture obtained in the third step, wherein the fermented material and water are in a 1: 1 ratio. The mixture is mixed with the sake jar and kept at 22 ° C. to 26 ° C. for 6 to 9 days of fermentation.
제5공정(숙성 및 완성공정)5th process (aging and completion process)
상기 제4공정 후 발효 후 30일간 발효숙성한 다음 술독 중앙에 용수를 술독바닥에 박아 밀착시킨 후 다음날 청주(맑은술)를 떠낸 갈색 투명액체(청주)를 6~9일간 침전한 다음 찌꺼기는 버리고 맑은 술만을 증류기로 증류한 후 유리병에 소포장하여 건냉장소에서 180일 이상 숙성(순화)한다.After fermentation for 30 days after fermentation after the fourth step, the water is placed in the center of the venom and adhered to the bottom of the venom.Then, the next day, the brown transparent liquid (Cheongju), which has left Cheongju (clear wine), is precipitated for 6-9 days. After distilling only clear liquor with distillation, it is packaged in a glass bottle and aged (purified) in a dry refrigerator for more than 180 days.
본 발명에서 사용되는 미숙맥아(未熟麥芽)는 대맥(大麥)보리 중 겉보리 일명 늘보리로써 표피가 두껍고 알맹이가 굵으며 도정하여 밥을 지어 먹으면 부드럽고 밥맛이 좋은 편이다.The immature malt (未 mature 未) used in the present invention is a barley of the barley (大麥) is a barley, aka barley, the epidermis is thick, the kernel is thick, and when the rice is cooked, the rice is tender and tastes good.
또한 싹을 발아(發芽)시켜 맥아(麥芽)라 하는 엿기름으로 엿과 식혜를 만드는데 사용해 왔으며, 미숙 맥아는 미량의 당분질과 전분질을 함유하고 있다.(일명 반맥아) 상기 미숙맥아는 자연적인 것과 인위적인 것이 있다.It has also been used to make malt and Sikhye with malt called malt to germinate sprouts, and immature malt contains trace sugars and starch (also called malt). There is something artificial.
자연(自然)적 미숙맥아는, 보리 고개 시절 농사는 보리가 주 작목 중에 하나였다. 그러나, 수확 직전(미숙과 상태) 계절상 풍우로 인하여 도복(倒伏)하는 예가 70~80%에 달한다. 그리고 도복하게 되면 몇 일 사이 싹이 자라수확하여 도정(搗精)이 불가하여 밥짓기 곤란하고 엿기름(맥아)으로도 부적합한 상태의 것을 자연적 미숙맥아라 한다.For natural immature malt, barley farming was one of the main crops. However, 70-80% of the cases of slaughter due to seasonal rainfall just before harvest (maturity). In addition, when the shoots grow and harvest in a few days, it is impossible to cut the grain, and it is difficult to cook, and malt malt is also referred to as natural immature malt.
그리고 인위(人爲)적 미숙맥아는, 70~80%의 덜 여문 보리를 수확, 건조하여 20℃ 따듯한 물 지장수에 24시간 침수한 뒤 소쿠리쟁반에 건져서 25℃온실에서 새싹을 틔우는데 꼭 지켜야 할 원칙이 있다. 원칙은 새싹의 길이가 3mm를 넘지 않아야 한다.Artificial immature malt, 70-80% less barley, harvested and dried, soaked in warm water for 20 hours and immersed in a colander for 24 hours. There is a principle. The principle is that shoots should not exceed 3 mm in length.
여기서 미숙맥아의 이용은 보리술(농주)를 빚어 먹는 80%이상은 술맛이 쉬어(산도가 강하여) 마시기에 부적합하여(보관방법의 문제도 있음) 이용한 것이 전래증류방식을 사용하여 소주로 내려 먹어 왔던 것이다.Here, the use of immature malt makes barley liquor (farmer) more than 80% easy to drink because it is not easy to drink (the acidity is strong). will be.
전래(전통)증류방법의 제조과정은 약간 맛이 변한 상태의 술을 가마솥에 붓고 그 위에 시루를 얹어 그 틈새는 밀봉한 다음 시루 중앙에 자기 항아리를 놓고 시루 위에 솥 뚜겅을 뒤집어 얹고 가마솥의 술에 열을 가하면서 솥뚜껑의 물을 냉 수(찬물)로 계속 교체한다.In the traditional process of distillation, the liquor of slightly changed taste is poured into a cauldron, and the shiru is placed on top of it, and the gap is sealed. Continue to replace the pot lid with cold water (cold water) while applying heat.
시루 중앙에 놓은 술 받이 자기항아리를 수시 점검하여 량과 알콜의 %를 조절한다. Check the dish jar in the middle of the plate occasionally to adjust the amount and% of alcohol.
미숙맥아(未熟麥芽;半麥芽)제법으로는 재료 대맥(大麥) 보리(늘보리, 겉보리를 이용한다.The immature malt manufacturing method uses raw barley (hulled barley and hulled barley).
1일차는 보리를 풍구질하여 쭉정이 먼지 등을 제거하여 물에 헹구어 불순 이물질을 완전히 제거한다.Day 1 airs the barley, removes dirt, etc., and rinses with water to completely remove impurities.
2일차는 상기 1일차와 같이 처리한 보리를 25℃ 따뜻한 물에 침수하여 20℃ 온실에서 약 7~8시간 방치한다.Day 2 is immersed in 25 ℃ warm water barley treated as in Day 1 and left to stand in a greenhouse for about 7-8 hours.
3일차는 위 2일차와 같이 보리를 소쿠리에 건져 물을 뺀 다음 표면에 습기(물기)가 마르지 않도록 타올 등에 물을 묻혀 덮어둔다.(발근 약30% 발생함) On the 3rd day, drain the barley in a colander and drain the water as in the 2nd day, and cover it with water on a towel to prevent moisture (dry) from drying on the surface (approximately 30% of rooting occurs).
4일차는 발근이 약85% 발생한다.On Day 4, rooting occurs about 85%.
5일차는 발근 90% 이상이고 발아는 약 30%된다.Day 5 has over 90% rooting and about 30% germination.
6일차는 발근 100% 발아 60%이므로 로울러기를 이용 압맥을 한 후 쪄서(증숙) 고두밥에 혼합하여 술을 담금.On the 6th day, 100% germination and 60% germination. So, make a rolling mill using a roller and mix it with steamed steamed rice.
본 발명에서 사용되는 미숙맥아(반맥아)는 감미(甘味)적 전분(殿粉)을 얻고자 한다.The immature malt (half malt) used in the present invention seeks to obtain sweet starch.
다음에서 보리술(증류주)의 시료채취, 분석표를 참조한다.Refer to the sampling and analysis table of barley liquor (distilled liquor) below.
실험예;보리술, 45%-150㎖Experimental Example; Barley wine, 45% -150 ml
상기의 실험결과와 같이 보리술의 성상이 고유의 색택과 특유의 향미를 가지고 있으며, 주성분 항목에서도 양호한 수치가 분석됨을 알 수 있다.As shown in the above experimental results, the characteristics of barley liquor have inherent color choices and unique flavors, and it can be seen that good values are analyzed in the main component items.
보리술의 관능평가Sensory Evaluation of Barley Wine
보리술(와인)의 관능평가는 실온 18℃전후, 상대습도 55%로 공기 조절되는 관능검사실에서 주류분석업무 등을 8년 이상 해온 전문패널 5명이 제조된 시험구별 시료에 대하여 실시예인 보리주의 색택, 향기, 산도, 숙취 등 기준으로 하여 각각 평가하였다.The sensory evaluation of barley liquor (wine) was carried out by five professional panelists who had been in liquor analysis business for more than 8 years in the sensory test room controlled at room temperature 18 ℃ and relative humidity 55%. Evaluation was made on the basis of fragrance, acidity, hangover and the like.
관능검사결과 무가당, 무가미, 무가색의 천연주로서 알콜농도 27°의 보리술을 개발할 수 있었다.Sensory results showed that barley liquor with an alcohol concentration of 27 ° could be developed as a sugar-free, gluten-free, and colorless natural liquor.
도 1은 본 발명에 따른 보리술의 제조 공정도이다. 1 is a manufacturing process chart of barley liquor according to the present invention.
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