KR101158277B1 - Method for producing Moju using medicinal herbs concentrate and concentration powder - Google Patents
Method for producing Moju using medicinal herbs concentrate and concentration powder Download PDFInfo
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Abstract
본 발명은 막걸리로 모주를 제조함에 있어서, 한약재 추출액과 추출 분말을 첨가하여 제조하는 것을 특징으로 하는 수율과 청량감이 높은 모주의 제조 방법 및 상기 방법으로 제조된 수율과 청량감이 높은 모주에 관한 것이다.
본 발명에 따른 모주는 기존의 가열방식이 아닌 모주 제조시 물로 막걸리를 희석하고 한약재 추출농축액과 추출농축분말을 첨가하여 제조함으로써 모주의 수율을 증진시킬 뿐만 아니라 청량감이 높은 모주를 완성할 수 있다.The present invention relates to a method of producing a high yield and refreshing mother liquor, and a high yield and refreshing liquor produced by the method in the production of rice wine with makgeolli, adding the herbal medicine extract and extract powder.
The rice wine according to the present invention can be prepared by diluting makgeolli with water and adding the herbal medicine extract concentrate and extract powder to prepare the rice wine, rather than the conventional heating method, to increase the yield of the rice wine and complete the high refreshing rice wine.
Description
본 발명은 한약재 농축액과 농축분말을 이용한 수율(yield)과 청량감이 높은 모주의 제조 방법 및 상기 방법으로 제조된 수율과 청량감이 높은 모주에 관한 것이다.The present invention relates to a method for producing a high yield and refreshing mother liquor using a herbal medicine concentrate and concentrated powder, and a high yield and refreshing mother liquor prepared by the method.
음주 후 속풀이에 탁월한 효능이 있다고 알려진 전주지방의 모주는 막걸리에 대추, 인삼, 칡, 감초, 계피, 생강, 흑설탕 등을 넣고 일정시간 교반 가열한 후 여과해서 만드는 저농도 알코올성 음료이다. 전주지방의 모주는 막걸리와는 달리 맛은 달고, 촉감은 걸쭉하며, 색은 흑갈색이고, 냄새는 기분 좋은 계피향 및 가열향이 있고, 알코올 함량은 0.5~2%(V/V) 정도로, 현재 전주 비빔밥 또는 콩나물 국밥과 함께 식사 후 마시는 후식 개념의 전주 전통음료로 자리매김 되고 있다.Moju is a low concentration alcoholic beverage made by filtering jujube, ginseng, red ginseng, licorice, cinnamon, ginger, brown sugar, etc. after stirring for a certain period of time and filtering it. Unlike makgeolli, the rice wine of Jeonju has a sweet taste, thick touch, dark brown color, pleasant scent of cinnamon and heating, and alcohol content of 0.5 ~ 2% (V / V). Along with bibimbap or bean sprouts gukbap, it has been established as a Jeonju traditional drink after eating.
그러나 기존 모주 제조시 문제점은 냄비나 솥에 막걸리와 인삼, 대추, 칡, 생강, 계피, 감초, 흑설탕 등을 넣고 개방적인 상태에서 한약재 성분을 가열 추출 농축하기 때문에 가열과 동시에 알코올 성분이 증발하고 동시에 수분도 증발하여 모주의 수율이 저하되고 나아가 한약재 유효성분 외에 전분질과 섬유질이 동시에 호화 및 팽화 분리되어 제품의 점도를 상승시켜 기호성을 저하하는 현상이 발생하게 된다. 더 나아가 가열 중 부주의로 모주를 태우거나 가열취 발생을 유발하게 되는 문제점이 있다. 또한, 전주 전통 비빔밥 집과 콩나물국밥집에서 자가제조하는 모주는 집집마다 원료종류 및 배합비, 제조방법이 각각 다를 뿐만 아니라, 품질도 균일하지 않고, 저장성이 없어 수요기반 확대에 애로가 있는 실정이다. However, the problem in the production of existing liquor is to put the rice wine and ginseng, jujube, sauerkraut, ginger, cinnamon, licorice, brown sugar, etc. in an open state and heat extract and concentrate the herbal medicine ingredients in an open state, so that alcohol content evaporates at the same time as heating. Moisture is also evaporated, the yield of the mother liquor is lowered, and further, starch and fiber are gelatinized and expanded at the same time in addition to the active ingredient of herbal medicine, thereby increasing the viscosity of the product to decrease the palatability. Furthermore, there is a problem that inadvertently burns the main pillar or causes a heating odor occurs during heating. In addition, Moju, which is manufactured by Jeonju traditional Bibimbap and Bean Sprout Soup, has different raw material types, blending ratios, and manufacturing methods, and the quality is not uniform and storage is difficult.
따라서, 전국적인 유통이 가능한 지역특산품으로서 모주를 산업화하기 위해서는 배합비 및 제조방법의 표준화를 통해 품질의 균일성을 확보하고, 모주의 제조시 알코올과 물의 증발로 인한 모주의 수율이 감소하는 문제점을 개선시키고 기호도가 높은 모주의 개발이 필요한 실정이다. Therefore, in order to industrialize the liquor as a regional specialty product that can be distributed nationwide, it is possible to secure uniformity of quality through standardization of the mixing ratio and manufacturing method, and improve the problem that the yield of the liquor decreases due to the evaporation of alcohol and water during the manufacture of the liquor. It is necessary to develop high-priority stocks.
한국특허공개 제2008-0111616호에는 모주 제조 방법과 그의 저장성 부여 방법에 대해서 개시하고 있으나, 본 발명의 한약재 농축액과 농축분말을 이용한 모주의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2008-0111616 discloses a method of preparing a mother liquor and a method of imparting shelf life thereof, but is different from a method of preparing a mother liquor using the herbal concentrate and the concentrated powder of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 모주의 제조시 기존의 가열 추출하여 제조하는 방법이 아닌, 모주 제조시 첨가되는 한약재를 최적의 추출조건에서 추출하여 제조한 후, 알코올 함량과 점도를 낮추어 청량감을 증진시키기 위해 모주 제조시 물로 막걸리를 희석하여 추출된 한약재를 첨가하여 제조하여 모주의 수율을 증진시킬 뿐만 아니라 청량감이 높은 모주를 개발함으로써 본 발명을 완성하였다.The present invention is derived from the above requirements, in the present invention is not a method of manufacturing by heating extraction during the production of the main stock, but extracting and manufacturing the herbal medicines added during the production of the stock at the optimum extraction conditions, alcohol In order to reduce the content and viscosity to enhance the refreshing feeling, the preparation of the liquor was completed by adding medicinal herbs extracted by diluting the makgeolli with water to improve the yield of the rice wine, as well as to develop a high refreshing liquor.
상기 과제를 해결하기 위해, 본 발명은 한약재 추출액과 추출 분말을 첨가하여 제조하는 것을 특징으로 하는 수율과 청량감이 높은 모주의 제조 방법을 제공한다. In order to solve the above problems, the present invention provides a manufacturing method of high yield and refreshing mother liquor characterized by the addition of the herbal medicine extract and extract powder.
또한, 본 발명은 상기 방법으로 제조된 수율과 청량감이 높은 모주를 제공한다.In addition, the present invention provides a yield and a refreshing mother liquor prepared by the above method.
본 발명에 따르면, 본 발명에서는 모주의 제조시 기존의 가열 추출하여 제조하는 방법이 아닌, 모주 제조시 첨가되는 한약재를 최적의 추출조건에서 추출하여 제조한 후, 알코올 함량과 점도를 낮추어 청량감을 증진시키기 위해 모주 제조시 물로 막걸리를 희석하여 추출된 한약재를 첨가하여 제조함으로써 모주의 수율을 기존 모주에 비해서 3배 이상 증진시킬 뿐만 아니라 더 나아가 청량감이 높은 모주는 모든 소비자들의 기호에 적합한 식품이라 할 수 있다.According to the present invention, in the present invention, rather than the conventional method of manufacturing by extracting the heat during the production of the main wine, after extracting and manufacturing the herbal medicines added during the production of the host under the optimal extraction conditions, by reducing the alcohol content and viscosity to enhance the refreshing feeling In order to improve the yield of rice wine, the rice wine is prepared by diluting makgeolli with water, and the yield of rice wine is more than three times higher than that of conventional rice wine. have.
또한, 기존의 자가제조하는 방법에서 벗어나 병에 충전 후 통상적인 가열살균 후 제품화하여 저장성이 있는 모주를 제조하여 전국적인 유통이 가능한 지역특산품으로서 모주를 산업화할 수 있는 식품이 될 것이다.In addition, it will be a food product that can industrialize the liquor as a regional specialty product that can be distributed nationwide by producing a stock-stock which can be distributed nationwide after the conventional heat sterilization after filling the bottle away from the existing self-manufacturing method.
도 1은 한약재 농축액 및 농축분말을 이용한 모주의 제조 공정도를 나타낸 것이다.Figure 1 shows the manufacturing process diagram of the mother liquor using the herbal medicine concentrate and concentrated powder.
본 발명의 목적을 달성하기 위하여, 본 발명은 막걸리로 모주를 제조함에 있어서, 막걸리에 한약재 농축액 및 농축분말을 혼합하여 여과, 살균 및 충진 단계를 거쳐 제조하는 것을 특징으로 하는 수율과 청량감이 높은 모주의 제조 방법을 제공한다.In order to achieve the object of the present invention, the present invention in producing the rice wine with makgeolli, a high yield and refreshing sense of rice wine characterized in that the manufacturing process through the filtration, sterilization and filling step by mixing the medicinal herbs concentrate and concentrated powder in Makgeolli It provides a method for producing.
본 발명에서, 막걸리는 탁주와 상호교환하여 사용된다.In the present invention, rice wine is used interchangeably with Takju.
본 발명에서, 상기 한약재 농축액은 인삼농축액, 갈근농축액, 대추농축액, 계피농축액, 감초농축액, 생강농축액 중 하나 이상일 수 있으며, 바람직하게는 인삼농축액, 갈근농축액, 대추농축액, 계피농축액 및 감초농축액으로 이루어질 수 있다. 상기 한약재 농축분말은 인삼농축분말, 갈근농축분말, 대추농축분말, 계피농축분말, 감초농축분말, 생강농축분말 중 하나 이상일 수 있으며, 바람직하게는 생강농축분말 등일 수 있으나, 이에 제한되지 않는다. 상기 한약재 농축액 및 농축분말의 성분이 하나 이상 변경된 것도 본 발명의 범위 내에 포함될 수 있다.In the present invention, the herbal concentrate may be one or more of ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate, licorice concentrate, ginger concentrate, preferably ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate and licorice concentrate Can be. The medicinal herb concentrate powder may be one or more of ginseng concentrate powder, brown root concentrate powder, jujube concentrate powder, cinnamon concentrate powder, licorice concentrate powder, ginger concentrate powder, preferably ginger concentrate powder, but is not limited thereto. One or more components of the herbal concentrate and the concentrated powder may be included within the scope of the present invention.
본 발명의 모주는 막걸리, 정제수, 인삼농축액, 갈근농축액, 대추농축액, 계피농축액, 감초농축액, 생강농축분말, 흑설탕 및 구연산을 혼합하여 제조할 수 있으며, 바람직하게는 막걸리 20~80 중량부, 정제수 80~20 중량부, 인삼농축액 0.1~1.0 중량부, 갈근농축액 0.1~1.0 중량부, 대추농축액 0.1~1.0 중량부, 계피농축액 0.1~1.0 중량부, 감초농축액 0.05~0.5 중량부, 생강농축분말 0.1~1.0 중량부, 흑설탕 5.0~15.0 중량부 및 구연산 0.001~0.01 중량부를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 막걸리 33 중량부, 정제수 57.995 중량부, 인삼농축액 0.3 중량부, 갈근농축액 0.3 중량부, 대추농축액 0.3 중량부, 계피농축액 0.5 중량부, 감초농축액 0.1 중량부, 생강농축분말 0.5 중량부, 흑설탕 7.0 중량부 및 구연산 0.005 중량부를 혼합하여 제조할 수 있다.The rice wine of the present invention can be prepared by mixing makgeolli, purified water, ginseng concentrate, brown root concentrate, jujube concentrate, cinnamon concentrate, licorice concentrate, ginger concentrate powder, brown sugar and citric acid, preferably rice wine 20 to 80 parts by weight, purified water 80-20 parts by weight, ginseng concentrate 0.1-1.0 parts by weight, brown root concentrate 0.1-1.0 parts by weight, jujube concentrate 0.1-1.0 parts by weight, cinnamon concentrate 0.1-1.0 parts by weight, licorice concentrate 0.05-0.5 parts by weight, ginger concentrate powder 0.1 It can be prepared by mixing ~ 1.0 parts by weight, brown sugar 5.0-15.0 parts by weight and citric acid 0.001 ~ 0.01 parts by weight, more preferably 33 parts by weight of makgeolli, 57.995 parts by weight of purified water, 0.3 parts by weight of ginseng concentrate, 0.3 parts by weight of brown root concentrate , Jujube concentrate 0.3 parts by weight, cinnamon concentrate 0.5 parts by weight, licorice concentrate 0.1 parts by weight, ginger concentrate 0.5 parts by weight, brown sugar 7.0 parts by weight and citric acid 0.005 parts by weight can be prepared by mixing.
본 발명의 모주의 제조 방법은 바람직하게는The production method of the mother liquor of the present invention is preferably
(a) 인삼농축액, 계피농축액, 갈근농축액, 대추농축액, 감초농축액, 생강농축 분말 및 정제수를 상온에서 혼합하여 준비하는 단계;(a) preparing a mixture of ginseng concentrate, cinnamon concentrate, brown root concentrate, jujube concentrate, licorice concentrate, ginger concentrate powder and purified water at room temperature;
(b) 막걸리와 정제수를 상온에서 혼합하여 준비하는 단계;(b) preparing a mixture of makgeolli and purified water at room temperature;
(c) 흑설탕, 구연산 및 정제수를 상온에서 혼합하여 준비하는 단계;(c) preparing a mixture of brown sugar, citric acid and purified water at room temperature;
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 혼합하고, 여과하여 모주를 제조하는 단계; 및(d) mixing the mixed solution of steps (a), (b) and (c) at room temperature, and filtering to prepare a mother liquor; And
(e) 상기 모주를 살균하고, 충진하는 단계에 의해 제조될 수 있으며,(e) sterilizing and filling the mother liquor,
더욱 바람직하게는More preferably
(a) 인삼농축액, 계피농축액, 갈근농축액, 대추농축액, 감초농축액, 생강농축 분말 및 정제수를 상온에서 10~200 rpm으로 5~30분간 혼합하여 준비하는 단계;(a) preparing a mixture of ginseng concentrate, cinnamon concentrate, brown root concentrate, jujube concentrate, licorice concentrate, ginger concentrate and purified water at room temperature for 10-30 rpm for 5-30 minutes;
(b) 막걸리와 정제수를 1:1~1:5의 비율로 상온에서 10~200 rpm으로 5~30분간 혼합하여 준비하는 단계;(b) preparing the mixed rice wine and purified water at a ratio of 1: 1 to 1: 5 at 5 to 30 minutes at 10 to 200 rpm at room temperature;
(c) 흑설탕, 구연산 및 정제수를 상온에서 10~200 rpm으로 5~40분간 혼합하여 준비하는 단계;(c) preparing brown sugar, citric acid and purified water by mixing for 5 to 40 minutes at 10 to 200 rpm at room temperature;
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 10~200 rpm으로 10~40분간 혼합하고, 100~250 mesh의 필터로 여과하는 단계; 및(d) mixing the mixture of steps (a), (b) and (c) at 10 to 200 rpm for 10 to 40 minutes at room temperature, and filtering with a filter of 100 to 250 mesh; And
(e) 상기 여과액을 80~100℃에서 10초~30분간 살균하고, 충진하는 단계에 의해 제조될 수 있으며,(e) the filtrate may be prepared by sterilizing and filling for 10 seconds to 30 minutes at 80 ~ 100 ℃,
가장 바람직하게는Most preferably
(a) 인삼농축액, 계피농축액, 갈근농축액, 대추농축액, 감초농축액, 생강농축 분말 및 정제수를 상온에서 120 rpm으로 20분간 혼합하여 준비하는 단계;(a) preparing a mixture of ginseng concentrate, cinnamon concentrate, brown root concentrate, jujube concentrate, licorice concentrate, ginger concentrate and purified water for 20 minutes at 120 rpm;
(b) 막걸리와 정제수를 1:1~1:2의 비율로 상온에서 120 rpm으로 20분간 혼합하여 준비하는 단계;(b) preparing a mixture of makgeolli and purified water for 20 minutes at 120 rpm at room temperature in a ratio of 1: 1 to 1: 2;
(c) 흑설탕, 구연산 및 정제수를 상온에서 120 rpm으로 30분간 혼합하여 준비하는 단계;(c) preparing brown sugar, citric acid and purified water by mixing the mixture at 120 rpm for 30 minutes at room temperature;
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 120 rpm으로 20분간 혼합하고, 120 mesh의 필터로 여과하는 단계; 및(d) mixing the mixed solution of steps (a), (b) and (c) for 20 minutes at 120 rpm at room temperature and filtering with a filter of 120 mesh; And
(e) 상기 여과액을 85~100℃에서 20초~4분간 살균하고, 충진하는 단계에 의해 제조될 수 있다.(e) The filtrate may be prepared by sterilizing and filling for 20 seconds to 4 minutes at 85 ~ 100 ℃.
본 발명의 모주는 캔에 충진하거나 테트라팩(Tetra Pak) 또는 페트병에 충진할 수 있다. 본 발명의 모주를 캔에 충진하는 경우에는, 상기 모주의 제조 방법 중 (e) 단계는 상기 여과액을 80~90℃에서 20초~40초간 살균하고, 90~98℃에서 충진한 후에, 충진된 모주를 80~90℃에서 20~40분간 살균하는 단계를 추가로 포함할 수 있다.The parent strain of the present invention can be filled in cans or in Tetra Pak or PET bottles. When filling the can of the mother liquor of the present invention, step (e) of the manufacturing method of the mother liquor sterilizes the filtrate at 80-90 ° C. for 20 seconds to 40 seconds, and after filling at 90-98 ° C., the filling is performed. Sterilized the main column may be further included for 20 to 40 minutes at 80 ~ 90 ℃.
본 발명의 모주를 테트라팩(Tetra Pak) 또는 페트병에 충진하는 경우에는, 상기 모주의 제조 방법 중 (e) 단계는 상기 여과액을 86~92℃에서 2~4분간 살균하고, 100~140 bpm에서 충진할 수 있다.When the mother liquor of the present invention is filled in a Tetra Pak or PET bottle, step (e) of the method of preparing the mother liquor sterilizes the filtrate at 86 to 92 ° C. for 2 to 4 minutes, and 100 to 140 bpm. Can be filled in.
본 발명의 모주의 제조 방법에서, 상기 인삼농축액은 In the production method of the mother liquor of the present invention, the ginseng concentrate is
(a) 미삼을 선별, 세척 후 추출기에 넣고 60-70% 발효 주정을 미삼의 7~9배로 첨가하여 70-75℃에서 22~26시간 동안 1차 추출하는 단계; (a) screening, washing, and adding the ginseng to the extractor, and then extracting 60-70% fermented alcohol to 7-9 times of the ginseng and extracting it first at 70-75 ° C. for 22 to 26 hours;
(b) 상기 1차 추출된 미삼에 45~55% 발효 주정을 넣고 22~26시간 동안 2차 추출 후, 2차 추출 방법으로 3차 추출하는 단계;(b) adding 45-55% fermented alcohol to the first extracted rice and secondary extraction for 22-26 hours, followed by tertiary extraction by a secondary extraction method;
(c) 상기 3차까지 추출된 미삼에 정수를 넣고 70~80℃에서 22~26시간 동안 4차 추출하는 단계;(c) adding purified water to the third extracted to the ginseng extract for 4 times at 70 ~ 80 ℃ 22-26 hours;
(d) 1-4차의 추출액을 저장탱크에 모으고 20~30 ㎛의 여과기를 통과하여 여과하는 단계; 및(d) collecting the first to fourth extracts in a storage tank and filtering through a 20-30 μm filter; And
(e) 상기 여과액을 550-650 mmHg 진공도에서 농축하고, 80~100℃에서 50~70분간 살균하는 단계로 제조할 수 있으며,(e) the filtrate can be prepared by concentrating at 550-650 mmHg vacuum degree, sterilizing at 80-100 ° C. for 50-70 minutes,
바람직하게는Preferably
(a) 미삼을 선별, 세척 후 추출기에 넣고 60-70% 발효 주정을 미삼의 8배로 첨가하여 70-75℃에서 24시간 동안 1차 추출하는 단계; (a) selecting and washing the ginseng into the extractor, and then extracting 60-70% fermented alcohol eight times as much as the ginseng and extracting it first at 70-75 ° C. for 24 hours;
(b) 상기 1차 추출된 미삼에 50% 발효 주정을 넣고 24시간 동안 2차 추출 후, 2차 추출 방법으로 3차 추출하는 단계;(b) putting 50% fermented alcohol into the first extracted rice and secondary extraction for 24 hours, followed by tertiary extraction by a secondary extraction method;
(c) 상기 3차까지 추출된 미삼에 정수를 넣고 75℃에서 24시간 동안 4차 추출하는 단계;(c) adding purified water to the third extracted to the ginseng extract 4 times at 75 ℃ for 24 hours;
(d) 1-4차의 추출액을 저장탱크에 모으고 25 ㎛의 여과기를 통과하여 여과하는 단계; 및(d) collecting the first to fourth extracts in a storage tank and filtering through a 25 μm filter; And
(e) 상기 여과액을 550-650 mmHg 진공도에서 농축하고, 90℃에서 60분간 살균하는 단계로 제조할 수 있다.(e) The filtrate may be prepared by concentrating at 550-650 mmHg vacuum degree and sterilizing at 90 ° C. for 60 minutes.
본 발명의 모주의 제조 방법에서, 상기 계피농축액은 In the production method of the parent strain of the present invention, the cinnamon concentrate is
(a) 계피 53~57 중량부와 정백당 12~16 중량부를 추출기에 넣고 용매(물+주정)를 5~7배수 가하여 75-80℃에서 4~6시간 동안 추출하는 단계; 및(a) 53 to 57 parts by weight of cinnamon and 12 to 16 parts by weight of white spirit were added to an extractor and the solvent (water + alcohol) was added 5-7 times to extract at 75-80 ° C. for 4-6 hours; And
(b) 이 추출액을 8~12 ㎛로 여과하여 저당 28~32 중량부를 투입 후 550-600 mmHg 진공 하에 저온 농축하는 단계로 제조될 수 있으며,(b) filtering the extract to 8-12 μm and adding 28-32 parts by weight of mortgage, followed by low temperature concentration under vacuum of 550-600 mmHg.
바람직하게는Preferably
(a) 계피 55.4 중량부와 정백당 13.9 중량부를 추출기에 넣고 용매(물+주정)를 6배수 가하여 75-80℃에서 5시간 동안 추출하는 단계; 및(a) 55.4 parts by weight of cinnamon and 13.9 parts by weight of white spirit were added to an extractor, followed by extracting for 6 hours at 75-80 ° C. by adding 6 times the solvent (water + alcohol); And
(b) 이 추출액을 10 ㎛로 여과하여 저당 30.7 중량부를 투입 후 550-600 mmHg 진공 하에 저온 농축하는 단계로 제조할 수 있다.(b) The extract was filtered to 10 μm, and 30.7 parts by weight of mortgage was added, followed by concentration at low temperature under 550-600 mmHg vacuum.
본 발명의 모주의 제조 방법에서, 상기 갈근농축액은 갈근을 추출기에 넣고 갈근 중량에 5~7배수의 물을 가하여 100-110℃에서 4~6시간 동안 추출한 후 20~30 ㎛로 여과한 후 저온 진공 농축하여 제조될 수 있으며, 바람직하게는 갈근을 추출기에 넣고 갈근 중량에 6배수의 물을 가하여 100-110℃에서 5시간 동안 추출한 후 25 ㎛로 여과한 후 저온 진공 농축하여 제조할 수 있다.In the production method of the mother liquor of the present invention, the root extract is added to the extract in 5 ~ 7 times the weight of the root and extracted for 4-6 hours at 100-110 ℃ and then filtered to 20 ~ 30 ㎛ low temperature It can be prepared by concentrating in vacuum, and preferably, the roots are put in an extractor, 6 times of water is added to the weight of the roots, extracted for 5 hours at 100-110 ° C., filtered at 25 μm, and then concentrated under low temperature vacuum.
본 발명의 모주의 제조 방법에서, 상기 대추농축액은 대추를 선별 수세 후 대추 중량에 4~6배수의 정제수를 가하여 90~110℃에서 3~5시간씩 1차, 2차 추출한 후 20~30 ㎛로 여과하고, 감압 농축한 후 살균 처리하여 제조될 수 있으며, 바람직하게는 대추를 선별 수세 후 대추 중량에 5배수의 정제수를 가하여 100℃에서 4시간씩 1차, 2차 추출한 후 25 ㎛로 여과하고, 감압 농축한 후 살균 처리하여 제조할 수 있다.In the production method of the mother liquor of the present invention, the jujube concentrate is added to 4 ~ 6 times the purified water to the jujube weight after the selective washing with jujube 20 ~ 30 ㎛ after primary and secondary extraction at 3 ~ 5 hours at 90 ~ 110 ℃ Filtered and concentrated under reduced pressure, and then sterilized. Preferably, jujube was washed with water and added with 5 times the purified water to the weight of the jujube. And concentrated under reduced pressure, followed by sterilization.
본 발명의 모주의 제조 방법에서, 상기 감초농축액은 감초를 선별 세척 후 정수를 원료 대비 4~6배 가하여 90~110℃에서 3~5시간 추출 여과한 후, 이 여과액을 감압 농축 후 가열 살균처리하여 제조될 수 있으며, 바람직하게는 감초를 선별 세척 후 정수를 원료 대비 5배 가하여 100℃에서 4시간 추출 여과한 후, 이 여과액을 감압 농축 후 가열 살균처리하여 제조할 수 있다.In the production method of the mother liquor of the present invention, the licorice concentrate is filtered after washing licorice and adding purified water to the raw material 4-6 times compared to the raw material for 3 to 5 hours at 90 ~ 110 ℃, and the filtrate is concentrated under reduced pressure and then heat sterilization It may be prepared by treatment, preferably licorice may be prepared by screening washing and then adding purified water 5 times compared to the raw material and extracted and filtered at 100 ° C. for 4 hours, followed by concentration under reduced pressure and heat sterilization.
본 발명의 모주의 제조 방법에서, 상기 생강농축분말은 In the production method of the mother liquor of the present invention, the ginger concentrated powder is
(a) 생강을 선별 세척 후 조분쇄하여 착즙한 착즙 여과액을 고형분 15~25%로 감압 농축하는 단계;(a) coarsely crushing the ginger after selective washing to concentrate the juice extract under reduced pressure to 15-25% solids;
(b) 생강농축액 60~70 중량부와 덱스트린 30~40 중량부의 비율에 따라 각 원료를 혼합 용해 후 용해한 액을 45~55 ㎛로 여과하는 단계; 및(b) filtering the dissolved solution after mixing and dissolving each raw material according to a ratio of 60 to 70 parts by weight of the ginger concentrate and 30 to 40 parts by weight of dextrin to 45 to 55 μm; And
(c) 상기 여과액을 65~75℃에서 10~20분간 살균하고, 분무 건조하는 단계로 제조될 수 있으며,(c) the filtrate may be prepared by sterilizing at 10 ~ 20 minutes at 65 ~ 75 ℃, spray drying,
바람직하게는Preferably
(a) 생강을 선별 세척 후 조분쇄하여 착즙한 착즙 여과액을 고형분 20%로 감압 농축하는 단계;(a) coarsely crushing the ginger after selective washing to concentrate the juice extract under reduced pressure to 20% solids;
(b) 생강농축액 65 중량부와 덱스트린 35 중량부의 비율에 따라 각 원료를 혼합 용해 후 용해한 액을 50 ㎛로 여과하는 단계; 및(b) filtering the dissolved solution after mixing and dissolving each raw material at 50 μm according to the ratio of 65 parts by weight of the ginger concentrate and 35 parts by weight of dextrin; And
(c) 상기 여과액을 70℃에서 15분간 살균하고, 분무 건조하는 단계로 제조할 수 있다.(c) The filtrate may be sterilized at 70 ° C. for 15 minutes and prepared by spray drying.
본 발명은 또한, 상기 방법으로 제조된 수율과 청량감이 높은 모주를 제공한다. 본 발명의 모주는 모주 제조시 첨가되는 한약재를 최적의 추출조건에서 추출하여 제조한 후, 알코올 함량과 점도를 낮추어 청량감을 증진시키기 위해 모주 제조시 물로 막걸리를 희석하여 추출된 한약재를 첨가하여 제조함으로써 모주의 수율을 기존 모주에 비해서 3배 이상 증진시킬 뿐만 아니라 더 나아가 청량감이 높은 모주는 모든 소비자들의 기호에 적합한 식품이라 할 수 있다.
The present invention also provides a yield and a refreshing mother liquor prepared by the above method. By extracting the herbal medicines added in the preparation of the mother liquor at the optimum extraction conditions, the mother liquor of the present invention is prepared by adding the extracted herbal medicines by diluting the rice wine with water during the preparation of the liquor to improve the refreshing feeling by lowering the alcohol content and viscosity Not only does it improve the yield of the mother liquor more than three times compared to the existing mother liquor.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
재료 및 방법Materials and methods
재료material
본 발명에 사용된 막걸리는 당도 4.0~5.0°Brix, 산도 0.30±0.05%, 알코올 6~7%, 입도 120 mesh 이상, pH 4.0~4.5의 막걸리를 사용하였다.
Makgeolli used in the present invention, the sugar content of 4.0 ~ 5.0 ° Brix, acidity 0.30 ± 0.05%, alcohol 6-7%, particle size of 120 mesh or more, the rice wine of pH 4.0 ~ 4.5 was used.
방법Way
1. 인삼농축액의 제조1. Preparation of ginseng concentrate
(a) 건강기능식품 공전에 적합한 미삼을 선별, 세척 후 추출기에 넣고 60-70% 발효 주정을 미삼의 8배로 첨가하여 70-75℃에서 24시간 동안 1차 추출하였다.(a) Selected and washed appropriate ginseng extracts in the functional foods into the extractor and added 60-70% fermented alcohol eight times than that of the ginseng was first extracted at 70-75 ℃ for 24 hours.
(b) 상기 1차 추출된 미삼에 50% 발효 주정을 넣고 24시간 동안 2차 추출 후, 2차 추출 방법으로 3차 추출하였다.(b) 50% fermented ethanol was put in the first extracted rice, and the second extraction was performed for 24 hours, and the third extraction was performed by the second extraction method.
(c) 상기 3차까지 추출된 미삼에 정수를 넣고 75℃에서 24시간 동안 4차 추출하였다.(c) The purified water was added to the extracted samsam up to the third, and extracted four times at 75 ° C. for 24 hours.
(d) 1-4차의 추출액을 저장탱크에 모으고 25 ㎛의 여과기를 통과하여 여과하였다.(d) The first to fourth extracts were collected in a storage tank and filtered through a 25 μm filter.
(e) 상기 여과액을 550-650 mmHg 진공도에서 농축시켜 인삼성분 80 mg/g이상, 고형분 60%이상의 인삼농축액을 만든 다음, 90℃에서 60분간 살균하여 pH 5.0±0.5의 암갈색 점조성 액체로 제조하였다.
(e) The filtrate was concentrated at 550-650 mmHg vacuum to make ginseng concentrate of 80 mg / g or more of ginseng component and 60% of solid content, and then sterilized at 90 ° C for 60 minutes to dark brown viscous liquid of pH 5.0 ± 0.5. Prepared.
2. 계피농축액의 제조2. Preparation of Cinnamon Concentrate
(a) 계피 55.4 중량부와 정백당 13.9 중량부를 추출기에 넣고 용매(물+주정)를 6배수 가하여 75-80℃에서 5시간 동안 추출하였다.(a) 55.4 parts by weight of cinnamon and 13.9 parts by weight of white spirit were added to an extractor, and the solvent (water + alcohol) was added 6 times and extracted at 75-80 ° C. for 5 hours.
(b) 이 추출액을 10 ㎛로 여과하여 저당 30.7 중량부를 투입 후 550-600 mmHg 진공 하에 저온 농축한 것으로 당도 60 Brix이상, pH 5.0±0.5의 적갈색 계피 고유의 향을 가진 점조성 액체로 제조하였다.
(b) The extract was filtered to 10 μm, and 30.7 parts by weight of mortgage was added, followed by low temperature concentration under vacuum of 550-600 mmHg to prepare a viscous liquid having a characteristic characteristic of reddish brown cinnamon with a sweetness of more than 60 Brix and pH 5.0 ± 0.5. .
3. 갈근농축액의 제조3. Preparation of Root Extract
양호한 품질의 갈근을 추출기에 넣고 갈근 중량에 6배수의 물을 가하여 100-110℃에서 5시간 동안 추출한 후 25 ㎛로 여과하고, 저온 진공 농축한 것으로 당도 60 Brix이상, pH 5.0±0.5의 흑갈색의 갈근 고유의 향을 가진 점조성 액체를 제조하였다.
Add good quality roots to the extractor, add 6 times more water to the root weights, extract for 5 hours at 100-110 ° C, filter to 25 µm, and concentrate under low temperature vacuum. Concentrate at low temperature under 60 Brix and dark brown with pH 5.0 ± 0.5. A viscous liquid with inherent fragrance was prepared.
4. 대추농축액의 제조4. Preparation of Jujube Concentrate
대추를 선별 수세후 대추 중량에 5배수의 정제수를 가하여 100℃에서 4시간씩 1차, 2차 추출한 후 25 ㎛로 여과하고, 진공 농축기 상에서 고형분 함량이 60% 이상이 될 때까지 감압 농축한 후 살균 처리한 것으로 pH 4.3±0.5의 대추 고유의 맛과 향이 있는 암갈색의 점조성 액체로 제조하였다.
After juvenile washing, jujube was added with 5 times purified water to the weight of jujube, and the extract was first and secondly extracted at 100 ° C. for 4 hours, filtered at 25 μm, and concentrated under reduced pressure until the solid content was 60% or more on a vacuum concentrator. It was sterilized and prepared as a dark brown viscous liquid having a taste and aroma of jujube at pH 4.3 ± 0.5.
5. 감초농축액의 제조5. Preparation of Licorice Concentrate
감초를 선별 세척 후 정수를 원료대비 5배 가하여 100℃에서 4시간 동안 추출 여과한 후, 이 추출 여과액을 진공 농축기에서 고형분 함량이 60%가 될 때까지 감압 농축 후 가열 살균처리하여 감초 고유의 맛과 향이 있는 점조성 액체를 제조하였다.
After liquor was selected and washed, 5 times more purified water was added and extracted and filtered at 100 ° C. for 4 hours. The extract filtrate was concentrated under reduced pressure until the solid content was 60% in a vacuum concentrator, followed by heat sterilization. A viscous liquid with taste and aroma was prepared.
6. 생강농축분말의 제조 6. Preparation of Ginger Concentrate Powder
(a) 생강을 선별 세척 후 조분쇄하여 착즙한 착즙 여과액을 진공 농축기상에서 고형분 20%대로 감압 농축하였다.(a) Ginger was screened, washed and coarsely pulverized, and the juice extract was concentrated under reduced pressure to 20% solids in a vacuum concentrator.
(b) 생강농축액(고형분 20%) 약 65 중량부와 덱스트린 35 중량부의 비율에 따라 각 원료를 혼합 용해 후 용해한 액을 50 ㎛로 여과하였다.(b) Ginger concentrate (solid content 20%) According to the ratio of about 65 parts by weight and 35 parts by weight of dextrin, the mixed solution of each raw material after dissolving was filtered to 50㎛.
(c) 상기 여과액을 70℃에서 15분간 살균하고, 분무 건조기 상에서 건조하여 생강농축분말에 동량의 증류수를 가했을 때 pH는 6.5±0.5로서, 생강 고유의 맛과 향이 있는 미황색의 분말로 제조하였다.
(c) The filtrate was sterilized at 70 ° C. for 15 minutes, dried on a spray drier, and the same amount of distilled water was added to the ginger concentrate powder. The pH was 6.5 ± 0.5, which was prepared as a pale yellow powder with ginger's inherent taste and aroma. .
실시예Example 1: 막걸리 규격 및 막걸리 희석비율 선택 1: Select rice wine standard and rice wine dilution ratio
입도 120 mesh 이상, pH 4.0~4.5, 당도 4.0~5.0°Brix, 산도 0.30±0.05%의 막걸리에 정제수를 가하여 막걸리 원액(알코올 6% 이상)에 대한 정제수 비율이 5:1(알코올 5%), 2:1(알코올 4%), 1:1(알코올 3%), 1:2(알코올 2%), 1:5(알코올 1%) 되도록 희석한 후 1ℓ씩 병에 넣어 정치 (5℃/24시간)하여 시료별 침전 층의 높이를 측정하고, 각 시료별로 관능검사를 실시하여 기호도가 높고 모주 베이스로서 적합도가 높은 희석배수를 선택하였다.Purified water was added to the rice wine with a particle size of 120 mesh or more, pH 4.0-4.5, sugar 4.0-5.0 ° Brix, and acidity 0.30 ± 0.05%, and the ratio of purified water to the makgeolli stock (alcohol 6% or more) was 5: 1 (5% alcohol), Dilute to 2: 1 (4% alcohol), 1: 1 (3% alcohol), 1: 2 (2% alcohol), 1: 5 (1% alcohol), and place in 1 liter bottles. Time), the height of the sedimentation layer for each sample was measured, and a sensory test was performed for each sample to select a dilution factor having high palatability and high suitability as the parent base.
그 결과는 하기 표 1에 나타낸 바와 같다.The results are as shown in Table 1 below.
(알코올%)Rice wine: purified water
(Alcohol%)
(5%)5: 1 mixture
(5%)
(4%)2: 1 mixture
(4%)
(3%)1: 1 mixture
(3%)
(2%)1: 2 mixture
(2%)
(1%)1: 5 mixture
(One%)
(침전층 비율%)Sedimentation Layer / Overall Height
(% Of sedimentation layer)
(41%)6.5 / 16
(41%)
(31%)5.0 / 16
(31%)
(25%)4.0 / 16
(25%)
(18%)2.8 / 16
(18%)
(13%)2.0 / 16
(13%)
표 1에 나타난 바와 같이, 정제수에 대한 막걸리 혼합비율이 높을수록 침전층의 높이 비율이 최저 13%에서 최고 41%에 이르기까지 큰 차이를 나타내었다. 정제수에 대한 막걸리 혼합비율에 따른 모주 적합성에 있어서는 1:1 혼합액=1:2 혼합액 ≥1:5 혼합액 > 2:1 혼합액 순서로 나타났으며, 침전층 비율이 비교적 작으면서 모주 적합성(질감)과 경제적인 측면(=모주 수율 증진)을 고려하여 정제수에 대한 막걸리 혼합비율을 1:2(=막걸리:정제수)로 결정하였다.
As shown in Table 1, the higher the makgeolli mixing ratio to the purified water, the greater the difference in height ratio of the sedimentation bed was from 13% to 41%. In terms of host suitability according to the ratio of makgeolli to purified water, it was found to be 1: 1 mixture = 1: 2 mixture ≥ 1: 5 mixture> 2: 1 mixture, and the ratio of the baseline (texture) In consideration of economic aspects (improved yield of rice wine), the ratio of makgeolli to purified water was determined to be 1: 2 (= makgeolli: purified water).
실시예Example 2: 한약재 농축액 종류별 농도 선택 2: Selection of Concentrates by Medicinal Herb Concentrate
시판 모주에 첨가되는 한약재 종류별로 별도의 전처리에 의해 농축액 및 농축분말을 제조하여, 막걸리:정제수=1:2 희석액에 한약재 종류별 농축액 및 농축분말을 0~1.0% 범위에서 0.1% 단위로 첨가하여 가열처리 냉각 숙성 후 관능검사를 통하여 최적 첨가비율을 결정하였다.Prepare concentrated and concentrated powders by separate pretreatment for each type of herbal medicine added to commercial stocks, and add the concentrated and concentrated powders by type of herbal medicine to 0.1% unit in the range of 0 ~ 1.0% to Makgeolli: purified water = 1: 2 diluent. Optimum addition ratio was determined by organoleptic test after treatment cooling aging.
그 결과, 인삼, 갈근, 대추 농축액 각각 0.3%, 계피농축액 및 생강농축분말 각각 0.5%, 그리고 감초 농축액 0.1% 첨가시 가장 높은 선호도를 보였다.As a result, 0.3% ginseng, brown root and jujube concentrate, 0.5% cinnamon and ginger powder, and 0.1% licorice concentrate showed the highest preference.
따라서, 가장 적합한 한약재 농축액 및 농축분말을 이용한 모주의 배합비는 하기 표 2와 같다.Therefore, the compounding ratio of the mother liquor using the most suitable herbal concentrate and concentrated powder is shown in Table 2 below.
실시예Example 3: 3: 모주의Motherhood 제조 방법 Manufacturing method
모주를 상기 표 2의 배합비에 기초하여, 도 1의 모주의 제조 공정도에 따라 제조하였다.The parent stock was manufactured according to the manufacturing process chart of the parent stock of FIG. 1 based on the mixture ratio of the said Table 2.
(1) 캔 제품(1) can products
(a) 인삼농축액, 계피농축액, 갈근농축액, 대추농축액, 감초농축액, 생강농축 분말 및 정제수를 상온에서 120 rpm으로 20분간 혼합하여 준비하였다.(a) Ginseng concentrate, cinnamon concentrate, brown root concentrate, jujube concentrate, licorice concentrate, ginger concentrate and purified water were prepared by mixing at 120 rpm for 20 minutes.
(b) 막걸리와 정제수를 상온에서 120 rpm으로 20분간 혼합하여 준비하였다.(b) Makgeolli and purified water were prepared by mixing 20 minutes at 120 rpm at room temperature.
(c) 흑설탕, 구연산 및 정제수를 상온에서 120 rpm으로 30분간 혼합하여 준비하였다.(c) Brown sugar, citric acid and purified water were prepared by mixing for 30 minutes at 120 rpm at room temperature.
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 120 rpm으로 20분간 혼합하고, 120 mesh로 여과하였다.(d) The mixed solution of steps (a), (b) and (c) was mixed at 120 rpm for 20 minutes at room temperature, and filtered through 120 mesh.
(e) 상기 여과액을 96℃에서 30초간 살균하고, 95℃에서 충진하였다.(e) The filtrate was sterilized at 96 ° C. for 30 seconds and filled at 95 ° C.
(f) 상기 모주를 85℃에서 30분간 살균하였다.
(f) The mother liquor was sterilized for 30 minutes at 85 ℃.
(2) 페트병 또는 테트라팩 제품(2) PET or tetrapack products
(a) 인삼농축액, 계피농축액, 갈근농축액, 대추농축액, 감초농축액, 생강농축 분말 및 정제수를 상온에서 120 rpm으로 20분간 혼합하여 준비하였다.(a) Ginseng concentrate, cinnamon concentrate, brown root concentrate, jujube concentrate, licorice concentrate, ginger concentrate and purified water were prepared by mixing at 120 rpm for 20 minutes.
(b) 막걸리와 정제수를 상온에서 120 rpm으로 20분간 혼합하여 준비하였다.(b) Makgeolli and purified water were prepared by mixing 20 minutes at 120 rpm at room temperature.
(c) 흑설탕, 구연산 및 정제수를 상온에서 120 rpm으로 30분간 혼합하여 준비하였다.(c) Brown sugar, citric acid and purified water were prepared by mixing for 30 minutes at 120 rpm at room temperature.
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 120 rpm으로 20분간 혼합하고, 120 mesh로 여과하였다.(d) The mixed solution of steps (a), (b) and (c) was mixed at 120 rpm for 20 minutes at room temperature, and filtered through 120 mesh.
(e) 상기 여과액을 89℃에서 3분간 살균하고, 120 bpm에서 충진하였다.
(e) The filtrate was sterilized at 89 ° C. for 3 minutes and filled at 120 bpm.
실시예Example 4: 관능검사 4: sensory test
모주의 관능검사 결과는 하기 표 3과 같다. 30대의 남녀 직장인 30명을 대상으로 5점 평점법에 의해 모주에 대한 미감 및 기호도를 테스트하였다: 1: 나쁘다, 2: 조금 나쁘다, 3: 보통이다, 4: 조금 좋다, 5: 좋다.Sensory test results of the parent stock are shown in Table 3 below. Thirty male and female workers in their 30s were tested for aesthetic taste and preference by the 5-point grading method: 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.
시판되는 종래의 모주(대조군) 및 본 발명의 모주(페트병 제품)를 같은 종류의 용기에 담아, 색, 향, 맛, 청량감 및 전체적인 기호도를 평가하였다.Commercially available conventional liquor (control) and the present invention (Pet bottle product) were put in the same kind of container, and the color, the aroma, the taste, the refreshing feeling, and the overall taste degree were evaluated.
표 3에서 알 수 있는 바와 같이, 색과 향의 기호도에 있어서는 시판되는 모주와 본 발명의 모주는 거의 차이를 나타내지 않았다. 그러나 맛에 대한 기호도에서는 본 발명의 모주가 더 좋은 기호도를 나타내었고, 청량감에 대한 기호도에서는 기존 모주보다 더 높은 기호도를 나타내, 본 발명의 모주가 기존의 모주에 비해 맛이 깔끔하고 청량감이 우수해 더 선호한다는 것을 알 수 있었다. 전체적인 기호도에서도 역시 기존 모주에 비해 본 발명의 모주가 더 높은 기호도를 나타내었다.As can be seen from Table 3, in the degree of preference of the color and the flavor, the commercially available mother strain and the mother strain of the present invention showed little difference. However, the taste of the present invention showed better preference in taste diagram for taste, and the preference for refreshment taste showed higher acceptability than the existing one, and the main strain of the present invention had a better taste and refreshing feeling than the existing master wine. I found it preferred. In the overall preference diagram, the parenthesis of the present invention also showed a higher preference degree than the existing master column.
없음none
Claims (6)
(a) 인삼농축액 또는 인삼농축분말 0.1~1.0 중량부, 계피농축액 또는 계피농축분말 0.1~1.0 중량부, 갈근농축액 또는 갈근농축분말 0.1~1.0 중량부, 대추농축액 또는 대추농축분말 0.1~1.0 중량부, 감초농축액 또는 감초농축분말 0.05~0.5 중량부, 생강농축액 또는 생강농축분말 0.1~1.0 중량부 및 정제수를 상온에서 10~200 rpm으로 5~30분간 혼합하여 준비하는 단계;
(b) 막걸리 20~80 중량부와 정제수를 1:1~1:5의 비율로 상온에서 10~200 rpm으로 5~30분간 혼합하여 준비하는 단계;
(c) 흑설탕 5.0~15.0 중량부, 구연산 0.001~0.01 중량부 및 정제수를 상온에서 10~200 rpm으로 5~40분간 혼합하여 준비하는 단계;
(d) 상기 (a), (b) 및 (c) 단계의 혼합액을 상온에서 10~200 rpm으로 10~40분간 혼합하고, 100~250 mesh의 필터로 여과하는 단계; 및
(e) 상기 여과액을 80~100℃에서 10초~30분간 살균하고, 충진하는 단계에 의해 제조되는 것을 특징으로 하는 수율과 청량감이 높은 모주의 제조 방법.In making rice wine with rice wine,
(a) 0.1 to 1.0 parts by weight of ginseng concentrate or ginseng concentrate powder, 0.1 to 1.0 parts by weight of cinnamon concentrate or cinnamon concentrate, 0.1 to 1.0 parts by weight of brown root concentrate or root concentrate powder, 0.1 to 1.0 parts by weight of jujube concentrate or jujube concentrate Preparing a mixture of licorice concentrate or licorice concentrate powder 0.05 to 0.5 parts by weight, ginger concentrate or ginger concentrate powder 0.1 to 1.0 parts by weight, and purified water at room temperature at 10 to 200 rpm for 5 to 30 minutes;
(b) preparing 20 to 80 parts by weight of makgeolli and purified water at a ratio of 1: 1 to 1: 5 for 5 to 30 minutes at 10 to 200 rpm at room temperature;
(c) mixing 5.0 to 15.0 parts by weight of brown sugar, 0.001 to 0.01 parts by weight of citric acid and purified water at room temperature for 10 to 200 rpm for 5 to 40 minutes to prepare a mixture;
(d) mixing the mixture of steps (a), (b) and (c) at 10 to 200 rpm for 10 to 40 minutes at room temperature, and filtering with a filter of 100 to 250 mesh; And
(e) sterilizing the filtrate at 80 to 100 ℃ for 10 seconds to 30 minutes, and the production method of high yield and refreshing feel of the mother liquor characterized in that it is prepared by the step of filling.
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950032604A (en) * | 1994-05-07 | 1995-12-22 | 김순동 | Manufacturing method of clarified black rice wine using brown root |
| KR20080111616A (en) * | 2007-06-19 | 2008-12-24 | 김중만 | Manufacturing method of moju and its processing method for preservation |
| KR20110006042A (en) * | 2009-07-13 | 2011-01-20 | 신현길 | Preparation method of jujube takju |
| KR20110029637A (en) * | 2009-09-16 | 2011-03-23 | 김주엽 | Method for manufacturing coarse liquor including chinese medicine materials and coarse liquor manufactured the method |
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