KR102539494B1 - Manufacturing method of white liquor containing angelica quail. - Google Patents
Manufacturing method of white liquor containing angelica quail. Download PDFInfo
- Publication number
- KR102539494B1 KR102539494B1 KR1020220178726A KR20220178726A KR102539494B1 KR 102539494 B1 KR102539494 B1 KR 102539494B1 KR 1020220178726 A KR1020220178726 A KR 1020220178726A KR 20220178726 A KR20220178726 A KR 20220178726A KR 102539494 B1 KR102539494 B1 KR 102539494B1
- Authority
- KR
- South Korea
- Prior art keywords
- water
- rice
- prepared
- mixture
- yeast
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 54
- 235000001287 Guettarda speciosa Nutrition 0.000 title claims description 16
- 244000061520 Angelica archangelica Species 0.000 title claims description 7
- 241000286209 Phasianidae Species 0.000 title claims description 5
- 239000000203 mixture Substances 0.000 claims abstract description 93
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 63
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 55
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 37
- 239000012141 concentrate Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 113
- 240000007594 Oryza sativa Species 0.000 claims description 86
- 235000007164 Oryza sativa Nutrition 0.000 claims description 86
- 235000009566 rice Nutrition 0.000 claims description 86
- 238000002156 mixing Methods 0.000 claims description 43
- 239000005445 natural material Substances 0.000 claims description 25
- 238000007654 immersion Methods 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 20
- 241000208422 Rhododendron Species 0.000 claims description 15
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 14
- 244000047670 Viola x wittrockiana Species 0.000 claims description 14
- 235000004031 Viola x wittrockiana Nutrition 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 240000007472 Leucaena leucocephala Species 0.000 claims description 13
- 239000011550 stock solution Substances 0.000 claims description 12
- 240000000599 Lentinula edodes Species 0.000 claims description 10
- 244000057094 Microcitrus australasica Species 0.000 claims description 10
- 235000000227 Microcitrus australasica Nutrition 0.000 claims description 10
- 240000000249 Morus alba Species 0.000 claims description 10
- 235000008708 Morus alba Nutrition 0.000 claims description 10
- 240000002045 Guettarda speciosa Species 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 238000009331 sowing Methods 0.000 claims description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 241000700199 Cavia porcellus Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 45
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 238000000034 method Methods 0.000 abstract description 9
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 6
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000008216 herbs Nutrition 0.000 abstract 2
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 49
- 235000019441 ethanol Nutrition 0.000 description 48
- 239000003205 fragrance Substances 0.000 description 13
- 235000020097 white wine Nutrition 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 206010019133 Hangover Diseases 0.000 description 11
- 244000025254 Cannabis sativa Species 0.000 description 7
- 230000035622 drinking Effects 0.000 description 7
- 235000008779 pepino Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000246354 Satureja Species 0.000 description 5
- 240000007417 Solanum muricatum Species 0.000 description 5
- 238000007598 dipping method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 240000001810 Angelica gigas Species 0.000 description 3
- 235000018865 Angelica gigas Nutrition 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 244000056139 Brassica cretica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 244000098338 Triticum aestivum Species 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019997 soju Nutrition 0.000 description 3
- 241000143060 Americamysis bahia Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 240000001251 Cucumis anguria Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 241000594009 Phoxinus phoxinus Species 0.000 description 2
- 241000219492 Quercus Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 241001106476 Violaceae Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 238000000498 ball milling Methods 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical group OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 241000220479 Acacia Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241001513093 Aspergillus awamori Species 0.000 description 1
- 241000122821 Aspergillus kawachii Species 0.000 description 1
- 241001112078 Aspergillus usamii Species 0.000 description 1
- 208000025721 COVID-19 Diseases 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000544061 Cuculus canorus Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009844 Cucumis melo var conomon Nutrition 0.000 description 1
- 240000008375 Hymenaea courbaril Species 0.000 description 1
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 description 1
- 240000001090 Papaver somniferum Species 0.000 description 1
- 241000218641 Pinaceae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000952054 Rhizopus sp. Species 0.000 description 1
- 241001495449 Robinia pseudoacacia Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000226211 Salminus brasiliensis Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000239292 Theraphosidae Species 0.000 description 1
- 235000012544 Viola sororia Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N ***e Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- MPOKJOWFCMDRKP-UHFFFAOYSA-N gold;hydrate Chemical compound O.[Au] MPOKJOWFCMDRKP-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011257 shell material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- 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
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/04—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
본 발명은, 당귀 추출액이 포함된 백주 조성물 및 백주 제조방법에 관한 것이다.The present invention relates to a baekju composition containing Angelica quail extract and a method for preparing baekju.
본 발명은, 천연재료혼합추출농축물과 누룩혼합물이 포함되는 당귀 추출액이 포함된 백주 조성물 및 백주 제조방법에 관한 것이다. The present invention relates to a composition of baekju and a method for manufacturing baekju, including Angelica quail extract containing natural material mixture extract concentrate and nuruk mixture.
백주(白酒)는 전분 혹은 당분을 갖는 곡물로 밑술을 빚거나 발효하여 이를 증류하여 얻은 술이다. 백주는 40~60도로 도수가 높은 술로써, 주로 수수, 백미, 찹쌀, 밀 등 곡류로 빚어진다. 백주는 재료와 빚는 방법에 따라 연출되는 다양한 맛과 향이 특징으로, 향기가 없는 무향부터 시작하여 두 가지 이상의 향이 겹쳐진 겸향형까지 그 분류가 세분화되어 있다.Baekju (白酒) is an alcoholic beverage obtained by brewing or fermenting grains with starch or sugar and distilling them. Baekju is an alcohol with a high alcohol content of 40 to 60 degrees, and is mainly made from grains such as sorghum, white rice, glutinous rice, and wheat. Baekju is characterized by various tastes and aromas produced according to the ingredients and brewing method, and its classification is subdivided, starting from unscented with no fragrance to the gyeomhyang type with two or more flavors overlapping.
본래 백주는 맛이 단조로운 문제점이 있었고, 곡물만을 사용하는 경우는 목 넘김이 거칠어 여성과 젊은 층에게 선호도가 낮은 문제점이 있었다.Originally, there was a problem that the taste was monotonous, and when only grains were used, there was a problem that women and young people did not like it because it was rough.
이에 따라, 특유의 맛과 향이 순화되어 관능미가 우수한 술을 제공하기 위해 공개특허공보 제10-2011-0115188호(2011.10.21)로 증자시킨 전분질 원료 및 증자시킨 당귀를 혼합한 후 여기에 곰팡이류를 접종 및 배양하여 당귀 코지를 제조하는 단계;상기 당귀 코지에 물을 가하고 효모를 접종하여 배양한 후, 덧밥 및 물을 첨가하여 발효시키는 단계; 및 상기에서 수득한 발효액을 이용하여 막걸리를 제조하는 단계를 포함하는 당귀 막걸리의 제조방법이 출원된 바 있으나, 어느정도 맛은 개선되었으나, 목넘김이 여전히 거칠고 달콤하면서도 원숙한 향미가 없어 여성층과 젊은층에게 선호도가 높진 못했다. Accordingly, in order to purify the unique taste and aroma and provide alcohol with excellent sensory taste, the starch raw material and the steamed angelica are mixed according to Patent Publication No. 10-2011-0115188 (Oct. Preparing Angelica koji by inoculation and culturing; Adding water to the Angelica koji, inoculating and culturing yeast, and fermenting by adding rice and water; And a method for producing angelica makgeolli, including the step of preparing makgeolli using the fermented liquid obtained above, has been filed, but the taste has been improved to some extent, but the throat is still rough and sweet, but there is no mature flavor, so it is preferred by women and young people. it wasn't high
또한, 현재 시중에 유통되는 일반적인 백주와 같은 경우는 소비자들이 높은 도수의 술을 마시기 좋게 하기 위해 합성감미료인 아세설팜칼륨과 아스파탐등을 포함하여 두통과 심한 숙취를 일으키는 경우가 많은 문제점이 있었다. In addition, in the case of general baekju currently distributed on the market, there are many problems that cause headaches and severe hangovers, including synthetic sweeteners such as acesulfame potassium and aspartame, in order to make it easier for consumers to drink alcohol with a high alcohol content.
코로나 19 팬데믹을 이후, 좋은 맛과 향을 지닌 술 제품에 대한 수요자의 니즈가 커지고 있다. 이는 회식 문화를 중심으로 발달했던 음주 문화가 개인의 기호 중심의 문화로 변모했기 때문이다. 이는 싫어도 억지로 마셔야 했던 과거의 술 문화와 다르게, 싫다면 안 마시는 문화로 바뀌어 간다는 것을 의미한다. 따라서, 소비자의 기호에 거슬리지 않는 맛과 향을 지닌 술의 개발은 동 업계에 중요한 이슈다. After the COVID-19 pandemic, consumers' needs for alcohol products with good taste and aroma are growing. This is because the drinking culture, which developed around drinking parties, has transformed into a culture centered on personal preferences. This means that unlike the past drinking culture, where you had to drink even if you didn't like it, it is changing to a culture where you don't drink if you don't like it. Therefore, the development of alcoholic beverages with flavors and aromas that do not offend consumers is an important issue in the industry.
한편, 술의 맛과 향에 거부감이 드는 주 요인은 "쓴맛"과 "목걸림"으로, 과거부터 현재까지 이를 해소하기 위한 많은 술 제조방법이 전수되어 왔다. 본 발명은, 술의 맛과 향에 거부감이 드는 주 요인을 제거하고 술의 달콤한 맛과 향을 더한 백주를 제공한다. On the other hand, the main factors of repulsion to the taste and aroma of alcohol are "bitter taste" and "necking", and many alcohol manufacturing methods have been handed down to solve them from the past to the present. The present invention provides baekju, in which the main factor of repulsion to the taste and aroma of alcohol is removed and the sweet taste and aroma of alcohol are added.
또한, 본 발명자는 이를 누룩혼합물, 천연재료혼합추출농축물을 포함하여 높은 도수에도 부담스럽지 않게 마실 수 있게 하면서도 더 나아가 두통과 숙취를 적게 하는 백주를 제공한다. In addition, the present inventors provide baekju, including a yeast mixture and a natural material mixture extract concentrate, which can be drunk without burden even at a high alcohol content, and further reduces headaches and hangovers.
상기 문제를 해결하기 위해, To solve the above problem,
세척한 쌀을 물에 침지하는 제1침미단계(S1)와,A first soaking step (S1) of immersing the washed rice in water;
상기 침미단계(S1)에서 물을 제거한 후, 상기 수분이 함유된 쌀을 증자기로 증자하는 제1고두밥 제조단계(S2)와,After removing the water in the chimimi step (S1), a first godubap manufacturing step (S2) of increasing the water-containing rice with a steamer;
상기 고두밥에 조제종국을 파종하여 혼합한 뒤 25 ~ 30℃에서 1 ~ 3일동안 배양하여 입국을 제조하는 입국제조단계(S3)와,An entry manufacturing step (S3) of sowing and mixing the prepared rice in the godubap and culturing at 25 to 30 ° C for 1 to 3 days to prepare the entry;
상기 입국제조단계(S3)에서 제조된 입국의 1 ~ 15%을 취한 입국'에 효모와 물을 혼합한 후, 24 ~ 27℃에서 1 ~ 3일간 효모를 확대 배양하여 밑술을 제조하는 밑술제조단계(S4)와, After mixing yeast and water in the 'entry obtained by taking 1 to 15% of the entry manufactured in the entry manufacturing step (S3), the base liquor manufacturing step of preparing base liquor by expanding and culturing the yeast at 24 to 27 ° C for 1 to 3 days. (S4) and,
상기 입국, 밑술 및 물을 혼합한 다음, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 1단담금물을 제조하는 1단 담금단계(S5)와;A first-stage soaking step (S5) of preparing a first-stage soaked water by mixing the above rice wine, base liquor, and water, and then fermenting at a temperature of 20 to 30 ° C. for 2 to 7 days;
새로이 세척한 쌀을 물에 침지하는 제2침미단계(S6)와,A second soaking step (S6) of immersing the newly washed rice in water;
상기 제2침미단계(S6)에서 물을 제거한 후, 상기 수분이 함유된 쌀을 증자하여 고두밥을 제조하는 제2고두밥 제조단계(S7)와,After removing the water in the second chimmi step (S6), a second godubap manufacturing step (S7) of producing godubap by increasing the water-containing rice;
누룩혼합물을 자연발효 및 숙성, 건조하여 누룩을 제조하는 단계(S8)와,A step (S8) of producing yeast by naturally fermenting, aging, and drying the yeast mixture;
천연재료혼합추출농축물을 제조하는 단계(S9)와,Preparing a natural material mixture extract concentrate (S9);
상기 S7단계 내지 S9단계에서 제조된 고두밥, 누룩, 천연재료혼합추출농축물, 물 및 정제 효소제를 혼합하고 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 2단금물을 제조하는 2단담금물 제조단계(S10);Godubap prepared in steps S7 to S9, yeast, natural material mixture extract concentrate, water, and purified enzymes were mixed and fermented at a temperature of 20 to 30 ° C for 2 to 7 days to prepare a two-stage immersion water. Step (S10);
상기 S10단계에서 제조되는 2단담금물에 1단담금물을 첨가하여 숙성술덧을 제조하는 숙성술덧 제조단계(S11)와, A ripened mash manufacturing step (S11) of producing aged mash by adding a first-stage soaked water to the second-stage soaked water prepared in step S10;
상기 숙성 술덧에 술지게미와 물을 재차 가하여 20 ~ 25℃에서 7 ~ 9일간 발효시킨 다음 감압 1차증류하여 증류원액을 제조하는 단계(S12)와, Sake lees and water are added again to the aged mash, fermented at 20 to 25 ° C. for 7 to 9 days, and then subjected to primary distillation under reduced pressure to prepare a distilled stock solution (S12);
상기 증류원액을 제성하고, 생산 포장하는 최종단계(S13)를 포함하는 것을 특징으로 하는 당귀를 포함하는 백주 제조방법을 제공한다. It provides a method for producing baekju including Angelica gigas, characterized in that it comprises a final step (S13) of preparing and packaging the distilled undiluted solution.
쌀 20 ~ 60 wt% 및 물 40 ~ 80 wt%을 혼합한 쌀혼합물을 증자하여 제조되는 제1고두밥과,First godubap prepared by increasing a rice mixture of 20 to 60 wt% of rice and 40 to 80 wt% of water,
상기 고두밥 90 ~ 99.9 wt%에 조제종국 0.1 ~ 1 wt%를 파종하여 제조되는 입국과,Entry prepared by sowing 0.1 to 1 wt% of the prepared seed in 90 to 99.9 wt% of the godubap;
입국' 20 ~ 30 wt%와 효모 1 ~ 20 wt%와 물 60 ~ 70 wt%를 혼합하여 제조되는 밑술과, Base liquor prepared by mixing 20 ~ 30 wt% of 'entry', 1 ~ 20 wt% of yeast and 60 ~ 70 wt% of water,
상기 입국 20 ~ 50 wt%, 밑술 1 ~ 10 wt% 및 물 40 ~ 70 wt%을 혼합하여 제조하는 1단 담금물;One-stage immersion prepared by mixing 20 to 50 wt% of the above entry, 1 to 10 wt% of base sake, and 40 to 70 wt% of water;
쌀 20 ~ 60 wt% 및 물 40 ~ 80 wt%을 혼합하여 제조되는 제2고두밥과,Second godubap prepared by mixing 20 to 60 wt% of rice and 40 to 80 wt% of water,
물 30 ~ 40 wt%, 곡물입자 50 ~ 60 wt%, 진달레 꽃잎 추출물 1 ~ 5 wt%, 팬지 꽃잎 추출물 1 ~ 5 wt%, 아카시아 꽃잎 추출물 1 ~ 5 wt% 및 매화 꽃잎 추출물 1 ~ 5 wt%을 혼합한 누룩혼합물과,30 to 40 wt% of water, 50 to 60 wt% of grain particles, 1 to 5 wt% of azalea petal extract, 1 to 5 wt% of pansy petal extract, 1 to 5 wt% of acacia petal extract, and 1 to 5 wt% of plum petal extract A yeast mixture mixed with %,
당귀 1 ~ 30 wt%, 뽕나무버섯 1 ~ 30 wt%, 등갈퀴덩굴 1 ~ 30 wt%, 핑거라임 1 ~ 30 wt%, 는쟁이냉이 1 ~ 30 wt%, 페피노 1 ~ 30 wt%, 능이버섯 1 ~ 30 wt% 및 표고버섯 1 ~ 30 wt%을 혼합한 제1혼합물과,Angelica gigas 1 ~ 30 wt%, Mulberry mushroom 1 ~ 30 wt%, Ridge vine 1 ~ 30 wt%, Finger Lime 1 ~ 30 wt%, Shrimp 1 ~ 30 wt%, Pepino 1 ~ 30 wt%, Neungi A first mixture of 1 to 30 wt% of mushrooms and 1 to 30 wt% of shiitake mushrooms,
상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4시간 동안 환류 냉각추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 제조되는 천연재료혼합추출농축물과, A natural material mixture extract concentrate prepared by adding the first mixture to 80% ethanol, extracting by cooling under reflux for 3 to 4 hours, filtering the extracted extract, and concentrating the filtrate under reduced pressure;
상기 제2고두밥 20 ~ 50 wt% 누룩 1 ~ 10 wt%, 천연재료혼합추출농축물 5 ~ 10 wt%, 물40 ~ 70 wt%, 정제효소제 0.1 ~ 1 wt%를 혼합하여 제조되는 2단금물;2-stage golden water prepared by mixing 20 to 50 wt% of the second godubap, 1 to 10 wt% of yeast, 5 to 10 wt% of natural material mixture extract concentrate, 40 to 70 wt% of water, and 0.1 to 1 wt% of purified enzyme. ;
상기 1단담금물; 60 ~ 80 wt% 및 2단담금물; 20 ~ 40 wt%을 혼합하여 숙성술덧을 제조하고,The first-stage immersion water; 60 to 80 wt% and two-stage dipping; 20 to 40 wt% was mixed to prepare aged mash,
상기 숙성술덧 60 ~ 80 wt%, 술지게미 1 ~ 10 wt% 및 물 10 ~ 30 wt%을 혼합하여 제조되는 증류원액을 포함하는 것을 특징으로 하는 당귀를 포함하는 백주 조성물 Baekju composition containing Angelica quail, characterized in that it comprises a distilled undiluted solution prepared by mixing 60 to 80 wt% of the aged mash, 1 to 10 wt% of sake lees, and 10 to 30 wt% of water.
본 발명은, 천연재료혼합추출농축물을 더하여 달콤하면서도 원숙한 향미를 갖는다. The present invention has a sweet yet mature flavor by adding a natural material mixture extract concentrate.
본 발명은, 높은 알콜 도수에도 불구하고 일반적인 백주에 비해 그 향미와 풍미로 목 넘김이 좋아 부담스럽지 않게 먹을 수 있는 효과를 갖는다. The present invention, despite the high alcohol content, has the effect of being able to eat without burden because of its flavor and flavor compared to general white wine.
본 발명은, 종래의 백주에 비해 숙취가 적은 효과를 갖는다. The present invention has an effect of less hangover compared to the conventional baekju.
도 1은 당귀 추출액이 포함된 백주 제조방법에 따른 제조 공정도. 1 is a manufacturing process diagram according to a method for manufacturing baekju containing angelica extract.
설명에서 앞서, 본 발명에서 정의하는 백주는 쌀을 베이스로 활용하여 감압식 증류법과 숙성 및 정제과정을 거친 증류소주(이하,백주)를 의미한다. Prior to the description, baekju defined in the present invention means distilled soju (hereinafter, baekju) that has been subjected to vacuum distillation, aging, and purification using rice as a base.
또한, 일반적으로 대한민국의 말하는 전통 백주는, 합주(合酒)라고도 하며, 주로 서울지방에서 빚었으며, 탁주는 조국을 쓰는데 비하여 백주는 약주처럼 분국을 쓰고, 숙성기간도 탁주보다 조금 길어서 약주에 가까우나, 술밑에서 백주를 얻는 방법은 탁주처럼 쌀알을 뭉개어 체에 걸러낸 것을 뜻한다. In addition, traditional baekju, commonly referred to in Korea, is also called hapju, and is mainly brewed in Seoul. B. The way to get baekju under alcohol means that rice grains are crushed and filtered through a sieve like takju.
이하, 구체적인 내용을 살펴보도록 한다. Hereinafter, a detailed description will be given.
세척한 쌀를 물에 침지하여 상기 쌀의 수분 함유량이 25 ~ 31 %가 되도록 하는 제1침미단계(S1)와,A first soaking step (S1) of immersing the washed rice in water so that the moisture content of the rice is 25 to 31%;
상기 침미단계(S1)에서 물을 제거한 후, 상기 수분이 함유된 쌀을 증자기로 1.3kg/㎠, 100 ~ 130℃에서 1 ~ 2시간동안 증자하여 상기 증자된 쌀의 전분을 호화하여 누룩곰팡이가 생산하는 당화효소의 작용을 잘 받아들이도록 하는 제1고두밥 제조단계(S2)와,After removing the water in the steaming step (S1), the water-containing rice is steamed for 1 to 2 hours at 100 to 130 ° C. at 1.3 kg / cm 2 with a steamer to gelatinize the starch of the steamed rice so as to prevent Aspergillus mold The first godubap manufacturing step (S2) to accept the action of the saccharification enzyme produced,
상기 고두밥에 종국균인 조제종국을 파종하여 혼합한 뒤 25 ~ 30℃의 항온 항습기에서 1 ~ 3일동안 배양하여 입국을 제조하는 입국제조단계(S3)와,An entry manufacturing step (S3) of sowing and mixing the final bacterium in the godubap and culturing for 1 to 3 days in a constant temperature and humidity chamber at 25 to 30 ° C. to prepare the entry;
상기 입국제조단계(S3)에서 제조된 입국에 일부(10 ~ 15%)와, 효모와 물을 혼합한 후, 24 ~ 27℃에서 1 ~ 3일간 효모를 확대 배양하여 밑술을 제조하는 밑술제조단계(S4)와, Base liquor manufacturing step of preparing base liquor by mixing some (10 to 15%) of yeast and water in the base liquor prepared in the entry manufacturing step (S3), and then expanding and culturing the yeast at 24 to 27 ° C for 1 to 3 days. (S4) and,
상기 입국, 밑술 및 물을 혼합한 다음, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 1단담금물(술덧) 제조하는 1단 담금단계(S5)와;A first-stage soaking step (S5) of preparing first-stage soaked water (mordock) by mixing the above rice wine, base liquor, and water, and then fermenting at a temperature of 20 to 30 ° C. for 2 to 7 days;
세척한 쌀'을 물에 침지하여 상기 쌀'의 수분 함유량이 25 ~ 31%가 되도록 하는 제2침미단계(S6)와,A second soaking step (S6) of immersing the washed rice in water so that the moisture content of the rice' is 25 to 31%;
상기 제2침미단계(S6)에서 물을 제거한 후, 상기 수분이 함유된 쌀'을 증자기로 1.3kg/㎠, 100 ~ 130℃에서 1 ~ 2시간동안 증자하여 제2고두밥을 제조하는 제2고두밥 제조단계(S7)와,After removing the water in the second steaming step (S6), the second godubap is prepared by increasing the moisture-containing rice for 1 to 2 hours at 1.3 kg / cm 2 and 100 ~ 130 ℃ with a steamer. Manufacturing step (S7),
녹두, 조, 쌀, 보리, 밀 또는 옥수수 중 선택되는 어느 1종 또는 2종을 혼합 하여 분쇄한 곡물 입자와, Grain particles pulverized by mixing any one or two selected from mung bean, millet, rice, barley, wheat or corn;
물, 진달레 꽃잎, 팬지 꽃잎,아카시아 꽃잎 및 매화 꽃잎을 혼합한 누룩혼합물을 자연발효 및 숙성, 건조하여 누룩을 제조하는 단계(S8)와,A step (S8) of producing yeast by naturally fermenting, aging, and drying a yeast mixture obtained by mixing water, azalea petals, pansy petals, acacia petals, and plum blossom petals;
천연재료혼합추출농축물을 제조하는 단계(S9)Preparing a natural material mixture extract concentrate (S9)
상기 제2고두밥,누룩,천연재료혼합추출농축물 및 물과 정제 효소제를 혼합하고 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 2단금물을 제조하는 2단담금물 제조단계(S10)와;A two-stage immersion preparation step (S10) of preparing a two-stage salt water by mixing the second godubap, yeast, natural material mixture extract concentrate, water, and purified enzyme and fermenting at a temperature of 20 to 30 ° C. for 2 to 7 days;
상기 S10단계에서 제조되는 2단담금물에 1단담금물을 첨가하여 숙성술덧을 제조하는 숙성술덧 제조단계(S11)와, A ripened mash manufacturing step (S11) of producing aged mash by adding a first-stage soaked water to the second-stage soaked water prepared in step S10;
상기 숙성 술덧에 술지게미와 물을 재차 가하여 20 ~ 25℃에서 7 ~ 9일간 발효시킨 다음 압력 50 cmHg, 60 cmHg의 조건에서 온도 50 ~ 60°C에서 감압 1차증류하여 증류원액을 제조하는 단계(S12)와, Sake lees and water are added to the aged mash again, fermented at 20 to 25 ° C for 7 to 9 days, and then subjected to primary distillation under reduced pressure at a temperature of 50 to 60 ° C under pressures of 50 cmHg and 60 cmHg to prepare a distilled stock solution ( S12) and,
상기 증류원액으로 제성하고, 생산 포장하는 최종단계(S13)를 포함한다. And a final step (S13) of making the distilled undiluted solution and producing and packaging it.
이하, 각 단계별 더욱 구체적인 내용을 살펴보도록 한다.Hereinafter, more specific details of each step will be described.
[제1침미단계(S1)] [First Chimmi Step (S1)]
설명에 앞서, 침지(침미, 沈米)는 쌀을 물에 침지하여 필요한 수분을 흡수 시키는 과정을 뜻한다. Prior to explanation, immersion (chimmi, 沈米) refers to the process of immersing rice in water to absorb the necessary moisture.
S1단계는 제1침미 단계로서, 세척한 쌀을 물에 침지하여 상기 쌀의 수분 함유량이 25 ~ 31%가 되도록 한다. Step S1 is the first steaming step, and the washed rice is immersed in water so that the moisture content of the rice is 25 to 31%.
더욱 구체적으로는, 1 ~ 2 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 20 ~ 60 wt%에 물 40 ~ 80 wt%을 첨가하여 쌀의 수분 함유량이 25 ~ 31%가 되도록 하여 쌀혼합물을 제조한다. More specifically, the rice is sufficiently washed with water at 1 to 2 ° C., and 40 to 80 wt% of water is added to 20 to 60 wt% of the washed rice so that the moisture content of the rice is 25 to 31%, resulting in a rice mixture to manufacture
수분을 흡수시키는 이유는 수분을 흡수하지 않은 쌀은 하기 S2단계에서 증자를 진행하여도 쌀알 내부는 녹말이 그대로 유지되어 호화하기가 어렵기 때문이다. The reason for absorbing moisture is that rice that does not absorb moisture is hard to be luxurious because the starch inside the grain remains intact even if the rice is steamed in step S2 below.
또한, 상기 쌀혼합물 전체 중량 대비 상기 쌀이 20 wt% 미만이면 S2 단계에서 제조되는 고두밥이 제대로 형성되지 않을 수 있고, 상기 쌀이 80 wt%를 초과하면 역시 고두밥이 제대로 형성되지 않을 수 있어 한정 범위에서 사용하는 것이 바람직하다. In addition, if the rice is less than 20 wt% relative to the total weight of the rice mixture, the godubap prepared in step S2 may not be properly formed, and if the rice exceeds 80 wt%, the godubap may not be properly formed as well. It is preferable to use in
더욱 더 구체적으로는, 1 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 60 wt%에 물 40 wt%을 첨가하여 쌀혼합물을 제조하고, 상기 쌀혼합물에서 포함하는 쌀의 수분 함유량이 27%가 되도록 한다. More specifically, the rice was sufficiently washed with water at 1 ° C., and 40 wt% of water was added to 60 wt% of the washed rice to prepare a rice mixture, and the water content of rice included in the rice mixture was 27%. make it become
[제1고두밥 제조단계(S2)][First godubap manufacturing step (S2)]
설명에 앞서, 고두밥은 아주 되게 지어 고들고들하게 지은 된밥을 말하며, 주로 술을 만들 때 발효에 드는 시간을 줄이기 위해 사용되는 것을 말한다. Prior to the explanation, godubap refers to doenbap that is made very carefully and is mainly used to reduce the time required for fermentation when making alcohol.
먼저, 상기 침미단계(S1)에서 쌀혼합물에서 쌀알과 쌀알 사이에 잔존하는 물을 모두 제거하는데 그 이유는 증자할 때 쌀 알갱이가 뭉쳐서 잘 풀리지 않거나 연한 고두밥이 될 수 있기 때문이다. First, in the rice milling step (S1), all of the water remaining between the rice grains and the rice grains is removed from the rice mixture, because when the rice grains are steamed, the rice grains may not be well dissolved or become soft hard rice.
여기서, 물을 제거하는 시간은 2 ~ 15시간 동안 온도 1 ~ 15 ℃에서 이루어진다. Here, the time to remove water is made at a temperature of 1 to 15 ° C for 2 to 15 hours.
여기서, 물을 제거할때 온도가 1 ℃ 미만이면 물러져서 끈적거리게 될 수 있고, 15 ℃를 초과하면 세균이 번식할 수 있고, 쌀을 증자하면 고두밥이 적갈색으로 변하는 적반(赤飯) 현상이 일어날 수 있다. Here, when the water is removed, if the temperature is less than 1 ℃, it may become soft and sticky, if it exceeds 15 ℃, bacteria may propagate, and when rice is increased, a red spot phenomenon in which godubap turns reddish brown may occur. there is.
더욱 상세하게는, 물이 제거된 상기 쌀혼합물을 증자기로 1.3kg/㎠, 100 ~ 130℃에서 1 ~ 2시간 동안 증자하여 제1고두밥을 제조한다. More specifically, the rice mixture from which the water has been removed is steamed at 1.3 kg / cm 2 with a steamer at 100 to 130 ° C. for 1 to 2 hours to prepare first godubap.
즉, 쌀을 증자하여 전분을 호화하면서 발효균이 생산하는 당화 효소의 작용을 잘 받아들일 수 있도록 하는 것이다. In other words, it is to increase rice to gelatinize the starch so that it can well accept the action of the saccharification enzyme produced by the fermenting bacteria.
더욱 구체적으로는, 침지한 쌀을 증자(蒸煮)하는 것은 생쌀의 녹말 분자가 질서정연하게 배열된 구조인 녹말을 가열·변화시켜 분자가 풀어진 구조인 α-화형(호화현상)으로 만들기 위해서이다. More specifically, steaming the immersed rice is to heat and change starch, which is a structure in which starch molecules of uncooked rice are arranged in an orderly manner, to make it an α-fire type (gelatinization phenomenon), which is a structure in which molecules are released.
생녹말은 아밀로스와 아밀로펙틴 두 가지 구조의 분자가 밀착하여 촘촘한 형태를 이루고 있다. 하지만 침지한 쌀을 수증기로 가열하면 촘촘한 녹말 구조가 팽창과 동시에 파괴되어 느슨한 구조가 된다.Raw starch is a dense structure in which molecules of two structures, amylose and amylopectin, adhere closely to each other. However, when the immersed rice is heated with steam, the dense starch structure expands and is destroyed at the same time, resulting in a loose structure.
이러한 느슨한 구조를 이루는 α-형 녹말은 β-형 녹말보다 당화효소의 작용을 5,000배나 받기 쉽게 되고, 국균이 생육하기 쉽다.α-type starch, which has such a loose structure, is 5,000 times more susceptible to the action of glycosylase than β-type starch, and it is easy for Aspergillus to grow.
[입국제조단계(S3)][Admission manufacturing step (S3)]
설명에 앞서, 입국이란. 한자 '입(粒)'을 살펴보면 쌀알을 의미하는데 한 종류의 종균을 쌀에 입혀 배양한 쌀알 누룩을 말한다. 전통누룩에 비해 pH를 낮춤으로서 잡균 오염을 방지하고 술을 안정적으로 발효시킬 수 있다는 장점을 갖고 잇다.Before explaining, what is entry? If you look at the Chinese character 'Ip(粒)', it means a grain of rice. Compared to traditional Nuruk, it has the advantage of lowering the pH to prevent bacterial contamination and to stably ferment alcohol.
상기 고두밥에 종국균인 조제종국을 파종하여 혼합한 뒤 25 ~ 30℃의 항온 항습기에서 1 ~ 3일동안 배양하여 입국을 제조한다. After sowing and mixing the final strains of the prepared end-guk in the godubap, it is cultured for 1 to 3 days in a constant temperature and humidity chamber at 25 to 30 ° C. to prepare the entry.
더욱 구체적으로는, 상기 제1고두밥 90 ~ 99.9 wt%에 조제종국 0.1 ~ 1 wt%를 파종하여 혼합한 뒤 30℃의 항온 항습기에서 2일 동안 배양하여 입국을 제조한다.More specifically, the first godubap 90 ~ 99.9 wt% of the prepared end of 0.1 ~ 1 wt% of the seeding and mixing, and then incubated for 2 days in a constant temperature and humidity chamber at 30 ℃ to prepare the entry.
더욱 구체적으로는 상기 제1고두밥 99.9 wt%에 조제종국 0.1 wt%를 첨가하는 것이 바람직하다. More specifically, it is preferable to add 0.1 wt% of the final preparation to 99.9 wt% of the first godubap.
여기서, 상기 조제종국이란 좁쌀등에 국균을 접종, 제국하여 포자를 충분히 형성한 것이다. 종균으로는 아스페르길루스 가와치(Aspergillus kawachii), 아스페르길루스 우사미(Aspergillus usamii), 아스페르길루스 아와모리(Aspergillus awamori), 리조푸스속(Rhizopus sp.), 모나스쿠스속(Monascus sp.) 등을 사용하는 것이나. 이에 제한되는 것은 아니며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 잘 알려져 있는 종국을 사용하여도 무방하다. Here, the prepared final country is one in which spores are sufficiently formed by inoculating and inoculating millet or the like with Aspergillus. As the spawn, Aspergillus kawachii, Aspergillus usamii, Aspergillus awamori, Rhizopus sp., Monascus sp. ) or the like. It is not limited thereto, and it is okay to use a terminal well known to those skilled in the art to which the present invention belongs.
[밑술제조단계(S4)][Basic liquor manufacturing step (S4)]
설명에 앞서, 밑술은 주모(酒母)라고도 하며 술을 빚을 때 처음 담근 술을 뜻한다. 상기 밑술을 활용하면서 알코올 도수가 높고 맛과 향이 좋은 술을 안정적으로 빚을 수 있다.Prior to the explanation, mitsul is also referred to as liquor, and refers to the first brewed alcohol when brewing. While using the base liquor, it is possible to stably brew alcohol with a high alcohol content and good taste and aroma.
상기 입국제조단계(S3)에서 제조된 입국에서 일부(1 ~ 15%)를 취하여 S4단계의 입국'을 제조한다. A portion (1 to 15%) is taken from the entry manufactured in the entry manufacturing step (S3) to produce the entry at step S4.
밑술 전체 중량 대비 상기 입국제조단계(S3)에서 일부를 취한 입국' 20 ~ 30 wt%와 효모 1 ~ 20 wt%와 물 60 ~ 70 wt%을 혼합한 후, 24 ~ 27℃에서 1 ~ 3일간 효모를 확대 배양하여 밑술을 제조하면서 우수한 효모의 증식과 성장을 유도한다. After mixing 20 ~ 30 wt% of the malt liquor, 1 ~ 20 wt% of yeast, and 60 ~ 70 wt% of water, which was partially taken in the above entry manufacturing step (S3), and then at 24 ~ 27 ℃ for 1 ~ 3 days Induce the proliferation and growth of excellent yeast while manufacturing malt liquor by expanding yeast.
또한, 상기 입국'은 상기 입국제조단계(S3)에서 제조된 입국에서 일부(1 ~ 15%)를 취하거나, 또는 새로이 제조된 입국'이 사용될 수 있되, S3단계의 입국과 제조방법은 동일하다. In addition, the 'entry' may take a part (1 ~ 15%) from the entry manufactured in the entry manufacturing step (S3), or a newly manufactured entry may be used, but the entry and manufacturing method of step S3 are the same .
여기서, 상기 효모가 밑술 전체 중량 대비 1 wt% 미만이면 확대 배양에 어려울 수 있고, 상기 효모가 20 wt%를 초과하면 이상 발효에 의해 산패가 일어날 수 있어 한정 범위에서 사용하는 것이 제일 바람직하다. Here, if the yeast is less than 1 wt% of the total weight of the malt liquor, it may be difficult to expand culture, and if the yeast exceeds 20 wt%, rancidity may occur due to abnormal fermentation, so it is most preferable to use it in a limited range.
여기서, 상기 입국'이 20 wt% 미만이면 밑술 제조에 있어 의미가 없고, 30 wt%를 초과하면 오히려 악효과가 나올 수 있어 한정 범위에서 사용하는 것이 바람직하다. Here, if the 'entry' is less than 20 wt%, it is meaningless in preparing base liquor, and if it exceeds 30 wt%, rather bad effects may occur, so it is preferable to use it in a limited range.
더욱 구체적으로는, 밑술 전체 중량 대비 입국제조단계(S3)에서 일부를 취한 입국' 30 wt%와 효모 2 wt%와 물 68 wt%을 혼합한 후, 25℃에서 1 일간 효모를 확대 배양하여 밑술을 제조하면서 우수한 효모의 증식과 성장을 유도한다. More specifically, after mixing 30 wt% of yeast, 2 wt% of yeast, and 68 wt% of water, which was partially taken in the entry manufacturing step (S3) relative to the total weight of the base liquor, the yeast was expanded and cultured for 1 day at 25 ° C. While producing, induce the proliferation and growth of excellent yeast.
[1단 담금단계(S5), 1단담금물 제조][1-stage immersion step (S5), 1-stage immersion production]
본 발명에서 1단담금물은 술덧을 의미하는 것으로서, 상기 술덧은 통상적인 의미로 주류의 원료가 되는 물료를 발효시킬 수 있는 수단을 가한 때부터 주류를 제성하거나 증류하기 직전까지의 상태를 말한다. In the present invention, the first-stage immersion means mash, and the mash refers to a state from the time when a means for fermenting the raw material of the liquor is added in a conventional sense to just before making or distilling the liquor.
상기 입국, 밑술 및 물을 혼합한 다음, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 1단담금물을 제조한다. After mixing the above rice wine, base liquor and water, ferment at a temperature of 20 ~ 30 ℃ for 2 ~ 7 days to prepare a first-stage soaked water.
더욱 구체적으로는, 입국제조단계(S3)에서 제조된 입국을 사용하되, 밑술제조단계(S4)에서 일부가 취해진 입국'을 제외한 나머지의 입국을 사용하는 것이다. More specifically, the entry manufactured in the entry manufacturing step (S3) is used, but the rest of the entry is used except for the entry 'partially taken in the base liquor manufacturing step (S4).
또한, 상기 입국'은 새로이 제조된 입국'이 사용될 수 도 있다. 제조방법은 동일하다. In addition, the entry 'newly manufactured entry' may be used. The manufacturing method is the same.
더욱 더 구체적으로는, 상기 입국 20 ~ 50 wt%, 밑술 1 ~ 10 wt% 및 물 40 ~ 70 wt%을 혼합하여 제조한 다음, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 1단담금물을 제조한다.More specifically, it is prepared by mixing 20 to 50 wt% of the above entry, 1 to 10 wt% of base liquor, and 40 to 70 wt% of water, and then fermented at a temperature of 20 to 30 ° C. for 2 to 7 days to obtain a first-stage soak to manufacture
상기 1단담금물 전체 중량 대비 입국이 20 wt% 미만이면 술이 안정적으로 제조되기 어려울 수 있고, 50 wt%을 초과하면 오히려 산패될 수 있어 한정범위에서 사용하는 것이 바람직하다. If the entry is less than 20 wt% relative to the total weight of the first-stage immersion, it may be difficult to stably manufacture alcohol, and if it exceeds 50 wt%, it may rather go rancid, so it is preferable to use it in a limited range.
상기 1단담금물 전체 중량 대비 밑술이 1 wt% 미만이면 도수가 높고 맛과 향이 좋은 술을 안정적으로 빚는 것이 힘들 수 있고, 10 wt%를 초과하면 오히려 악효과를 이루어 한정 범위에서 사용하는 것이 바람직하다. If the base liquor is less than 1 wt% relative to the total weight of the first-stage immersion, it may be difficult to stably brew alcohol with a high alcohol content and good taste and aroma, and if it exceeds 10 wt%, it has a rather adverse effect and is preferably used in a limited range. .
더욱 더 구체적으로는, 1단담금물 전체 중량 대비 입국 30 wt%, 밑술 5 wt% 및 물 65 wt%을 혼합하여 제조한 다음, 27 ℃의 온도에서 2 일간 발효하여 1단담금물을 제조한다. More specifically, it is prepared by mixing 30 wt% of rice, 5 wt% of ground liquor, and 65 wt% of water based on the total weight of the first-stage soak, and then fermented at a temperature of 27 ° C. for 2 days to prepare a first-stage soak.
[제2침미단계(S6)][Second Chimming Step (S6)]
S1 단계의 제1침미단계와 동일하게 진행되는 것으로서, 세척한 쌀을 물에 침지하여 상기 쌀의 수분 함유량이 25 ~ 31 %가 되도록 하는 제2침미단계이다. It proceeds in the same way as the first milling step of step S1, and is a second milling step in which the washed rice is immersed in water so that the moisture content of the rice is 25 to 31%.
더욱 구체적으로는, 1 ~ 2 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 20 ~ 60 wt%에 물 40 ~ 80 wt%을 첨가하여 상기 쌀의 수분 함유량이 25 ~ 31 %가 되도록 하여 쌀혼합물을 제조한다. More specifically, the rice is sufficiently washed with water at 1 to 2 ° C., and 40 to 80 wt% of water is added to 20 to 60 wt% of the washed rice so that the moisture content of the rice is 25 to 31%. prepare a mixture
더욱 더 구체적으로는, 1 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 60 wt%에 물 40 wt%을 첨가하여 쌀혼합물을 제조하고, 상기 쌀혼합물에서 포함하는 쌀의 수분 함유량이 27 %가 되도록 하는 것이다. More specifically, rice was sufficiently washed with water at 1 ° C., and 40 wt% of water was added to 60 wt% of the washed rice to prepare a rice mixture, and the water content of rice included in the rice mixture was 27%. is to become
[제2고두밥 제조단계(S7)][Second godubap manufacturing step (S7)]
제1고두밥 제조단계(S2)의 제1고두밥 제조와 동일한 방법으로 수행되는 것으로서, As being carried out in the same way as the first godubap manufacturing of the first godubap manufacturing step (S2),
상기 침미단계(S6)에서 쌀혼합물의 물을 제거한 후, 상기 쌀혼합물을 증자기로 1.3kg/㎠, 100 ~ 130℃에서 1 ~ 2시간동안 증자하여 제2고두밥을 제조한다. After removing the water of the rice mixture in the chimimi step (S6), the rice mixture is steamed at 1.3 kg / cm 2 and 100 ~ 130 ℃ for 1 to 2 hours to prepare a second godubap.
여기서, 물을 제거하는 시간은 2 ~ 15 시간 동안 온도 1 ~ 15 ℃에서 이루어진다. Here, the time to remove the water is made at a temperature of 1 to 15 ° C for 2 to 15 hours.
[누룩을 제조하는 단계(S8)][Producing yeast (S8)]
설명에 앞서, 누룩이란 술을 만드는 효소를 갖고 있는 곰팡이를 곡류에 번식시킨 것을 말한다. 술을 빚는 데 쓰는 발효제이다. Prior to the explanation, yeast refers to the breeding of molds containing enzymes for making alcohol in grains. It is a leavening agent used to make alcoholic beverages.
녹두, 조, 쌀, 보리, 밀 또는 옥수수 중 선택되는 어느 1종 또는 2종을 혼합 하여 분쇄한 곡물 입자 50 ~ 60 wt%와, 50 to 60 wt% of grain particles pulverized by mixing any one or two selected from mung bean, millet, rice, barley, wheat or corn;
물 30 ~ 40 wt%, 진달레 꽃잎 추출물 1 ~ 5 wt%, 팬지 꽃잎 추출물 1 ~ 5 wt%, 아카시아 꽃잎 추출물 1 ~ 5 wt% 및 매화 꽃잎 추출물 1 ~ 5 wt%을 혼합한 누룩 혼합물을 발효 및 숙성, 건조하여 누룩을 제조한다. 30 to 40 wt% of water, 1 to 5 wt% of azalea petal extract, 1 to 5 wt% of pansy petal extract, 1 to 5 wt% of acacia petal extract, and 1 to 5 wt% of plum petal extract are fermented with a yeast mixture. And aging and drying to prepare yeast.
또한, 바람직하게는 상기 곡물입자는 쌀을 사용하는 것이 본 발명에서 완성되는 백주의 풍미가 좋다.In addition, preferably, the flavor of the white wine completed in the present invention is good when the grain particles are used in the present invention.
더불어, 진달레 꽃잎 추출물, 팬지 꽃잎 추출물, 아카시아 꽃잎 추출물 및 매화 꽃잎 추출물은, In addition, azalea petal extract, pansy petal extract, acacia petal extract and plum petal extract,
진달레 꽃잎, 팬지 꽃잎, 아카시아 꽃잎 및 매화 꽃잎을 각각 90℃에서 5시간 동안 중탕 추출하고, 상기 추출액을 여과하여 제조된다. It is prepared by extracting azalea petals, pansy petals, acacia petals, and plum petals in hot water at 90° C. for 5 hours, respectively, and filtering the extract.
또한, 상기 곡물 입자가 50 wt% 미만이면 반죽을 형성하기 어려울 수 있고, 60 wt%를 초과하면 오히려 수분 함량이 줄어들어 발효와 반죽이 어려울 수 있어 한정 범위에서 사용하는 것이 바람직하다. In addition, if the grain particles are less than 50 wt%, it may be difficult to form a dough, and if it exceeds 60 wt%, the moisture content may decrease and fermentation and kneading may be difficult, so it is preferable to use it in a limited range.
진달레 꽃잎 추출물 1 wt% 미만이면 본 발명의 백주의 풍미와 맛을 발현하기 어려울수 있고, 5 wt%를 초과하면 그에 따라 타성분의 함량이 줄어들어 본 발명에 발현하고자 하는 풍미와 맛을 내기 어려울 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the azalea petal extract is less than 1 wt%, it may be difficult to express the flavor and taste of the white wine of the present invention, and if it exceeds 5 wt%, the content of other components is reduced accordingly, making it difficult to express the flavor and taste to be expressed in the present invention. It is preferable to use it within a limited range.
팬지 꽃잎 추출물 1 wt% 미만이면 본 발명의 백주의 풍미와 맛을 발현하기 어려울수 있고, 5 wt%를 초과하면 그에 따라 타성분의 함량이 줄어들어 본 발명에 발현하고자 하는 풍미와 맛을 내기 어려울 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the pansy petal extract is less than 1 wt%, it may be difficult to express the flavor and taste of the white wine of the present invention, and if it exceeds 5 wt%, the content of other components is reduced accordingly, making it difficult to express the flavor and taste to be expressed in the present invention. It is preferable to use it in a limited range.
아카시아 꽃잎 추출물 1 wt% 미만이면 본 발명의 백주의 풍미와 맛을 발현하기 어려울수 있고, 5 wt%를 초과하면 그에 따라 타성분의 함량이 줄어들어 본 발명에 발현하고자 하는 풍미와 맛을 내기 어려울 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the acacia petal extract is less than 1 wt%, it may be difficult to express the flavor and taste of the white wine of the present invention, and if it exceeds 5 wt%, the content of other components is reduced accordingly, making it difficult to express the flavor and taste to be expressed in the present invention It is preferable to use it in a limited range.
매화 꽃잎 추출물 1 wt% 미만이면 본 발명의 백주의 풍미와 맛을 발현하기 어려울수 있고, 5 wt%를 초과하면 그에 따라 타성분의 함량이 줄어들어 본 발명에 발현하고자 하는 풍미와 맛을 내기 어려울 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the plum petal extract is less than 1 wt%, it may be difficult to express the flavor and taste of the white wine of the present invention, and if it exceeds 5 wt%, the content of other components is reduced accordingly, making it difficult to express the flavor and taste to be expressed in the present invention. It is preferable to use it in a limited range.
또한, 본 발명의 누룩의 더욱 바람직한 제조방법으로는, 쌀을 0.1 ∼ 2.35 mm 까지 분쇄한 곡물 입자 60 wt%와, 물 30 wt%, 진달레 꽃잎 3 wt% 팬지 꽃잎 3 wt%, 아카시아 꽃잎 2 wt% 및 매화 꽃잎 2 wt%을 혼합한 누룩혼합물을 제조한다. In addition, as a more preferred method for producing yeast of the present invention, 60 wt% of grain particles pulverized to 0.1 to 2.35 mm of rice, 30 wt% of water, 3 wt% of azalea petals, 3 wt% of pansy petals, 2 acacia petals Prepare a yeast mixture by mixing wt% and 2 wt% of plum blossom petals.
그 후, 상기 누룩혼합물을 반죽한 후, 상기 반죽물을 성형틀에 넣어 원판 형태로 성형한 후, 상기 성형물을 35 ℃에서 20일 동안 발효하여 내부 및 표면에 누룩곰팡이가 배양·증식되도록 하였다.Thereafter, after kneading the yeast mixture, the dough was put into a molding mold and molded into a disk shape, and then the molded product was fermented at 35 ° C. for 20 days so that yeast fungi were cultured and proliferated on the inside and surface.
그 후, 통풍이 잘 되는 곳에서 햇볕으로 건조시켜 본 발명의 누룩을 제조하였다. After that, the yeast of the present invention was prepared by drying in the sun in a well-ventilated place.
본 발명에서 제조된 누룩은 진달레 꽃잎 추출물, 팬지 꽃잎 추출물, 아카시아 꽃잎 추출물 및 매화 꽃잎 추출물을 포함하는 것에 특이점 있는 것으로서, The yeast prepared in the present invention is unique in that it contains azalea petal extract, pansy petal extract, acacia petal extract and plum petal extract,
여기서, 상기 진달레 꽃잎은 꽃을 먹을 수 있고 약에도 쓸 수 있어서 참꽃이라고도 부른다. 꽃 색깔이 붉은 것이 두견새가 밤새 울어 대 피를 토한 것이라는 전설 때문에 두견화(杜鵑花)라고도 한다. 간도지역의 재중동포들은 진달래를 천지꽃, 천지화라고도 부른다 진달래 꽃잎에서 우러나는 담황색의 오묘한 색상과 향취가 백주의 맛과 풍미를 살릴 수 있다. Here, the azalea petals are also called true flowers because the flowers can be eaten and used in medicine. It is also called Dugyeonhwa (杜鵑花) because of the legend that the red color of the flower is that a cuckoo bird cried all night and vomited blood. Koreans living in China in the Gando region also call azaleas the flower of heaven and earth, and the subtle pale yellow color and scent of azalea petals can enhance the taste and flavor of baekju.
여기서, 팬지 꽃잎은 제비꽃과에 속하는 꽃으로 삼색제비꽃이라 불리기도 한하는 팬지의 꽃잎으로서, 다양한 색상과 귀여운 화형으로 향기로운 비빔밥 재료나 다양한 디저트 음식에 활용 가능성 높고, 청색, 분홍, 남보라등 색도 다양하고 향이 달콤하여 백주의 단맛과는 차별화되는 달콤한 맛과 향을 제공하여 풍미를 살릴 수 있다. Here, pansy petals are flowers belonging to the violet family and are the petals of pansy, which is also called three-color violets. With various colors and cute flower shapes, it is highly likely to be used for fragrant bibimbap ingredients or various dessert foods, and is available in various colors such as blue, pink, and bluish purple. The fragrance is sweet, so it provides a sweet taste and aroma that is differentiated from the sweetness of baekju, so that the flavor can be saved.
아카시아 꽃잎은 아까시나무(Robinia pseudoacacia L.)의 꽃잎으로 최근 튀김 혹은 아카시아 청으로 자주 활용되고 있으며 아까시나무는 흔히 아카시아로 불리우는데 아카시아 꽃잎 추출물을 통해 백주의 깊은 향을 발현한다. Acacia petals are petals of the locust tree (Robinia pseudoacacia L.), and are often used for frying or acacia tea.
매화는 매실나무는 장미과에 속하는 나무로 꽃잎은 손가락 두 마디 정도 크기인 꽃잎 네 장이 하나의 꽃을 이루고 이 꽃 수십 개가 연이어 꽃대에 붙어서 하나의 꽃을 형성한다. 매화의 특유의 향은 본 발명의 백주의 진한 매화 향을 발현시킬 수 있다. Plum is a tree belonging to the Rosaceae family, and four petals the size of two fingers form one flower, and dozens of these flowers are attached to the peduncle in a row to form one flower. The unique fragrance of plum blossoms can express the rich plum blossom fragrance of the white liquor of the present invention.
즉, 진달레 꽃잎 추출물, 팬지 꽃잎 추출물, 아카시아 꽃잎 추출물 및 매화 꽃잎 추출물을 포함하면서 영롱한 색과 깊은 꽃향의 풍미가 발현되도록 하여 본 발명의 백주의 1차적으로 깊은 맛을 실현할 수 있다. That is, it is possible to realize the primarily deep taste of the white wine of the present invention by including azalea petal extract, pansy petal extract, acacia petal extract, and plum petal extract so that the brilliant color and deep floral flavor are expressed.
[천연재료혼합추출농축물을 제조하는 단계(S9)][Step of preparing natural material mixture extract concentrate (S9)]
본 S9단계의 포함하는 천연재료혼합추출농축물은 본 발명의 백주의 맛과 풍미를 더욱 극대화한 것이면서 더 나아가 천연재료혼합추출농축물을 포함하는 각각의 성분들의 유효 성분을 통해 약리효과를 이룰 수 있는 것을 특징으로 하는 것이다. The natural material mixture extract concentrate of this step S9 further maximizes the taste and flavor of the white wine of the present invention, and further achieves pharmacological effects through the active ingredients of each component including the natural material mixture extract concentrate. It is characterized by what can be done.
상기 천연재료혼합추출농축물은, 당귀, 뽕나무버섯, 등갈퀴덩굴, 핑거라임, 는쟁이냉이, 페피노, 능이버섯 및 표고버섯을 혼합한 제1혼합물과, 상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4 시간 동안 환류 냉각추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 제조되는 것을 특징으로 한다.The natural material mixture extract concentrate is a first mixture of angelica, mulberry mushroom, vine, finger lime, dwarf, peppino, neungi mushroom and shiitake mushroom, and 80% ethanol of the first mixture It is characterized in that it is prepared by adding to, reflux cooling extraction for 3 to 4 hours, filtering the extracted extract, and concentrating the filtrate under reduced pressure.
더욱 구체적으로는, 당귀 1 ~ 30 wt%, 뽕나무버섯 1 ~ 30 wt%, 등갈퀴덩굴 1 ~ 30 wt%, 핑거라임 1 ~ 30 wt%, 는쟁이냉이 1 ~ 30 wt%, 페피노 1 ~ 30 wt%, 능이버섯 1 ~ 30 wt% 및 표고버섯 1 ~ 30 wt%을 혼합한 제1혼합물과, More specifically, 1 to 30 wt% Angelica guinea pig, 1 to 30 wt% mulberry mushroom, 1 to 30 wt% vine vine, 1 to 30 wt% finger lime, 1 to 30 wt% Pepino, 1 to A first mixture of 30 wt%, 1 to 30 wt% of Neungi mushroom and 1 to 30 wt% of shiitake mushroom,
상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4 시간 동안 환류 냉각추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 제조되는 것을 특징으로 한다.It is characterized in that it is prepared by adding the first mixture to 80% ethanol, extracting by cooling under reflux for 3 to 4 hours, filtering the extracted extract, and concentrating the filtrate under reduced pressure.
본 발명의 제1혼합물에서 포함하는 당귀를 포함으로서, 본 발명의 백주가 당귀의 특유의 향으로 술을 마시는데 부담스러운 사람들도 편안하게 즐길 수 있도록 제공한다. By including Angelica Quail included in the first mixture of the present invention, the white wine of the present invention is provided so that people who are burdened with drinking alcohol can enjoy it comfortably with the unique scent of Angelica Quail.
상기 제1혼합물 전체 중량 대비 당귀가 1 wt% 미만이면 당귀에서 발현되는 맛과 향을 제대로 도출할 수 없고, 30 wt%을 초과하면 그에 따라 타 함량이 줄어들으므로서, 본 발명의 백주에서 요구하는 맛을 제대로 발현할 수 없어 한정 범위에서 사용하는 것이 바람직하다. If Angelica Quail is less than 1 wt% relative to the total weight of the first mixture, the taste and aroma expressed in Angelica Quail cannot be properly derived, and if it exceeds 30 wt%, other contents are reduced accordingly. Since the taste cannot be properly expressed, it is preferable to use it in a limited range.
본 발명의 제1혼합물에서 포함하는 뽕나무버섯은 강원도 정선에서는 글코버섯이라고 하고, 유럽에서는 맛이 좋아 꿀버섯이라고 하며 주름버섯목 송이과의 버섯이다. The mulberry mushroom included in the first mixture of the present invention is called Gulko mushroom in Jeongseon, Gangwon-do, and is called honey mushroom because of its good taste in Europe.
본 발명에서 뽕나무버섯을 포함하는 이유는 본 발명에서 포함되는 담콜함, 단맛, 꽃잎 향과 적절히 어우러지는 백주 특유의 구수함을 버섯 향을 활용하여 살리기 위함으로서, The reason for including the mulberry mushroom in the present invention is to use the mushroom scent to make use of the mushroom scent,
상기 제1혼합물 전체 중량 대비 뽕나무버섯이 1 wt% 미만이면 구수한 버섯 향을 제대로 발현시킬 수 없을 수 있고, 30 wt%을 초과하면 너무 버섯 향이 강해져 오히려 맛을 망칠 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the amount of mulberry mushroom relative to the total weight of the first mixture is less than 1 wt%, it may not be possible to properly express the savory mushroom aroma, and if it exceeds 30 wt%, the mushroom fragrance becomes too strong and can spoil the taste. It is preferable to use it in a limited range. do.
본 발명의 제1혼합물에서 포함하는 등갈퀴덩굴은 꽃이 피기 전에 연한 순을 사용하는 것으로서, 상기 등갈퀴덩굴은 줄기는 다소 질기고 길이의 방향으로 많은 줄이 나 있다. 잎은 마디마다 서로 어긋나게 자리하고 있으며 깃털 모양으로 작은 잎 조각이 배열되어 있다. 잎 조각은 줄 꼴에 가까운 길쭉한 타원 꼴 또는 피침 꼴로 3~10짝이 붙어 있다. 길이 1.5 ~ 3cm인 잎의 양쪽 끝은 무디고 가장자리는 밋밋하다. 잎 끝에는 2~3갈래로 갈라진 덩굴손이 있고 잎겨드랑이에는 피침 꼴의 받침잎이 붙어 있다.The tarantulas included in the first mixture of the present invention use the tender shoots before flowering, and the stems of the tangerines are somewhat tough and have many lines in the length direction. The leaves are located opposite each other at each node, and small leaf pieces are arranged in a feather shape. The leaf pieces are attached in 3 to 10 pairs in the shape of a long oval or lancet close to the shape of a line. Both ends of the leaves, 1.5 to 3 cm long, are dull and the edges are flat. At the end of the leaf, there is a tendril that is split into 2 or 3 branches, and a lanceolate leaf is attached to the axil.
또한, 본 발명에서 등갈퀴덩굴을 포함하는 이유는 산야초의 향을 첨가하여 고급스러운 향기와 맛을 발현시킬 수 있다. In addition, the reason for including the vine in the present invention is that the fragrance of wild grass can be added to express a luxurious fragrance and taste.
제1혼합물 전체 중량 대비 상기 등갈퀴덩굴 1 wt% 미만이면 상기 산야초의 향을 발현하기 어려울 수 있고, 30 wt%을 초과하면 오히려 산야초 향이 제1혼합물의 전체적인 향과 맛을 지배할 수 있어 한정 범위에서 사용하는 것이 바람직하다. If it is less than 1 wt% of the total weight of the first mixture, it may be difficult to express the fragrance of wild grass, and if it exceeds 30 wt%, the fragrance of wild grass can rather dominate the overall fragrance and taste of the first mixture, so that the limited range It is preferable to use in
본 발명의 제1혼합물에서 포함하는 핑거 라임은 다른 이름으로 캐비어 라임으로 호주 퀸즐랜드와 뉴 사우스 웨일즈의 해안 경계 지역에 있는 저지대 아열대 우림과 열대 우림의 가시가 있는 지하 관목 또는 작은 나무입니다 본 발명에서 열매를 활용하는 것으로서 열매의 속살에는 둥근 과육이 알알이 차 있는데 본 발명의 핑커 라임은 상기 알알이 차있는 과육을 사용한다. The finger lime contained in the first mixture of the present invention, also known as caviar lime, is a prickly underground shrub or small tree of lowland subtropical and tropical rainforests in the coastal border region of Queensland and New South Wales, Australia. As a result, the flesh of the fruit is filled with round flesh, but the pinker lime of the present invention uses the flesh filled with the fruit.
또한, 본 발명에서 핑거 라임을 포함하는 이유는 상기 과육의 톡 쏘는 귤향기와 송진 맛을 활용하는 것으로 작게는 씁쓸한 맛과 단맛이 있어 본 발명의 백주의 깊은 맛을 유도할 수 있다. In addition, the reason for including the finger lime in the present invention is to utilize the tangy tangerine scent and pine resin taste of the flesh, and it has a bitter taste and sweetness to induce a deep taste of the baekju of the present invention.
제1혼합물 전체 중량 대비 상기 핑거라임은 1 wt% 미만이면 상기 깊은 맛을 발현하기 어려울 수 있고, 30 wt%을 초과하면 그에 따른 특별한 효과가 없고 더불어서 경제적으로 효율적이지 않아 한정된 범위에서 사용하는 것이 제일 바람직하다. If the finger lime relative to the total weight of the first mixture is less than 1 wt%, it may be difficult to express the deep taste, and if it exceeds 30 wt%, there is no special effect and it is not economically efficient, so it is best to use it in a limited range desirable.
본 발명의 제1혼합물에서 포함하는 는쟁이냉이는 산갓이라고도 불리우며 쌍떡잎식물 양귀비목 십자화과 황새냉이속의 여러해살이풀로서, 겨자처럼 톡 쏘는 맛과 쓴맛을 갖는다. The horseradish included in the first mixture of the present invention is also called sangat and is a perennial plant belonging to the dicotyledonous plant Poppy order Cruciferaceae Dorado genus, and has a pungent and bitter taste like mustard.
또한, 본 발명에서 는쟁이냉이를 포함하는 이유는 상기 톡 쏘는 겨자맛과 쓴맛 산야초 특유 향을 활용하는 것으로서, 본 발명의 백주가 산야초향과 묵직한 맛을 발현할 수 있도록 한다. In addition, the reason for the inclusion of radishes in the present invention is to utilize the characteristic scent of wild wild grass with a sharp mustard taste and bitter taste, so that the baekju of the present invention can express a wild wild grass scent and a heavy taste.
제1혼합물 전체 중량 대비 상기 는쟁이냉이가 1 wt% 미만이면 묵직함고 산야초향이 제대로 발현되지 않을 수 있고, 30 wt%를 초과하면 상기 똑 쏘는 겨자맛이 너무 과다하게 발현될 수 있어 오히려 본 발명의 백주의 맛을 해칠 수 있으므로 한정 범위에서 사용하는 것이 바람직하다. If the minnow is less than 1 wt% relative to the total weight of the first mixture, the heavy and wild grass flavor may not be properly expressed, and if it exceeds 30 wt%, the sharp mustard taste may be excessively expressed, rather, the present invention It is preferable to use it in a limited range because it can spoil the taste of baekju.
본 발명의 제1혼합물에서 포함하는 페피노는 페피노 혹은 나무 멜론이라고 불리우는 가지과의 식물이고, 열대 태생이니 만큼 햇빛을 좋아하나 추위에 취약하며, 배수가 좋은 흙에서 잡초 자라난다.주로 씨앗이나 삽목으로 번식을 하는데, 어느 정도 굵다란 줄기 일부를 잘라 땅에 꼽고 물만 잘 줘도 금새 뿌리를 뻗어 자라날 정도로 삽목이 아주 잘 되는 편이다, 열매의 과육만을 사용한다. Pepino included in the first mixture of the present invention is a plant of the solanaceae family called pepino or tree melon, and since it is native to the tropics, it likes sunlight but is vulnerable to cold, and weeds grow in well-drained soil. Mainly by seeds or cuttings For breeding, the cuttings are very good enough to grow roots quickly by cutting off some of the thick stems and inserting them into the ground and watering them well, using only the pulp of the fruit.
또한, 본 발명에서 페피노를 포함하는 이유는 특유의 메론향을 통해 본 발명의 백주에서 달달한 메론맛을 발현시킨다. In addition, the reason for including pepino in the present invention is to express the sweet melon taste in the white wine of the present invention through the unique melon flavor.
상기 제1혼합물 전체 중량 대비 페피노가 1 wt% 미만이면 페피노에서 발현되는 맛과 향을 제대로 도출할 수 없고, 30 wt%을 초과하면 그에 따라 타 함량이 줄어들으므로서, 본 발명의 백주에서 요구하는 맛을 제대로 발현할 수 없어 한정 범위에서 사용하는 것이 바람직하다. If peppino is less than 1 wt% relative to the total weight of the first mixture, the taste and aroma expressed in peppino cannot be properly derived, and if it exceeds 30 wt%, the other content is reduced accordingly, so in the white wine of the present invention It is preferable to use it in a limited range because the desired taste cannot be expressed properly.
본 발명의 제1혼합물에서 포함하는 능이버섯은 형태가 균모의 지름은 5~23cm로 낮은 산모양에서 차차 편평형을 거쳐 얕은 깔때기모양으로 된다. 표면은 다갈색-흑갈색으로 기와모양의 큰 인편으로 덮이며 때로는 줄무늬선이 있다.The neungi mushroom included in the first mixture of the present invention has a shape of a low mountain with a diameter of 5 to 23 cm, gradually passing through a flat shape to a shallow funnel shape. The surface is dark brown to blackish brown, covered with tile-shaped large scales, sometimes with streaks.
본 발명에서 능이버섯을 포함하는 이유는 본 발명에서 포함되는 담콜함, 단맛, 꽃잎 향과 적절히 어우러지는 백주 특유의 구수함을 버섯 향을 활용하여 살리기 위함으로서, The reason for including the neungi mushroom in the present invention is to utilize the mushroom scent to make use of the mushroom scent,
상기 제1혼합물 전체 중량 대비 능이버섯버섯이 1 wt% 미만이면 구수한 버섯 향을 제대로 발현시킬 수 없을 수 있고, 30 wt%을 초과하면 너무 버섯 향이 강해져 오히려 맛을 망칠 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the amount of neungi mushroom relative to the total weight of the first mixture is less than 1 wt%, it may not be possible to properly express the savory mushroom aroma, and if it exceeds 30 wt%, the mushroom fragrance may become too strong and spoil the taste, so it is recommended to use it in a limited range. desirable.
본 발명의 제1혼합물에서 포함하는 표고버섯은 송이과에 속하는 버섯. 팽이갓은 3∼6㎝로서 어두운 다갈색 또는 흑갈색이며 육질이 질기다. 표고버섯은 넓은잎 나무, 곧 밤나무, 졸참나무, 상수리나무 등의 마른 나무에 자란다.The shiitake mushroom included in the first mixture of the present invention is a mushroom belonging to the pine family. The top cap is 3 to 6 cm, dark brown or black brown, and the flesh is tough. Shiitake mushrooms grow on dry trees such as broad-leaved trees, such as chestnut trees, Quercus oaks, and oak trees.
본 발명에서 표고버섯을 포함하는 이유는 본 발명에서 포함되는 담콜함, 단맛, 꽃잎 향과 적절히 어우러지는 백주 특유의 구수함을 버섯 향을 활용하여 살리기 위함으로서, The reason for including shiitake mushrooms in the present invention is to utilize the mushroom scent to make use of the mushroom scent,
상기 제1혼합물 전체 중량 대비 능이버섯버섯이 1 wt% 미만이면 구수한 버섯 향을 제대로 발현시킬 수 없을 수 있고, 30 wt%을 초과하면 너무 버섯 향이 강해져 오히려 맛을 망칠 수 있어 한정 범위에서 사용하는 것이 바람직하다. If the amount of neungi mushroom relative to the total weight of the first mixture is less than 1 wt%, it may not be possible to properly express the savory mushroom aroma, and if it exceeds 30 wt%, the mushroom fragrance may become too strong and spoil the taste, so it is recommended to use it in a limited range. desirable.
또한, 더욱 더 구체적으로는, 천연재료혼합추출농축물은 당귀 30 wt%, 뽕나무버섯 10 wt%, 등갈퀴덩굴 10wt%, 핑거라임 10 wt%, 는쟁이냉이 10 wt%, 페피노 10 wt%, 능이버섯 10 wt% 및 표고버섯 10 wt%을 혼합한 제1혼합물과, 상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4시간 동안 환류 냉각추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 제조되는 것을 특징으로 한다.In addition, more specifically, the natural material mixture extract concentrate is Angelica 30 wt%, mulberry mushroom 10 wt%, vine vine 10 wt%, finger lime 10 wt%, minnow 10 wt%, peppino 10 wt% , A first mixture of 10 wt% of Neungi mushroom and 10 wt% of shiitake mushroom, and the first mixture was added to 80% ethanol, reflux cooling extraction for 3 to 4 hours, and after filtering the extracted extract , characterized in that it is prepared by concentrating the filtrate under reduced pressure.
[2단담금물 제조단계(S10)][2-stage immersion water manufacturing step (S10)]
본 발명에서 2단담금은 본담금이라고도 하며 밑술과 1단 담금이 효모의 확대 배양이 주된 목적이었다면, 2단 담금은 본격적인 알코올 발효 단계이다. 1단담금물 에 고두밥,누룩, 천연재료혼합추출농축물 및 물과 정제 효소제를 혼합하면 전분질 원료의 당화와 함께 효모의 알코올 발효에 의해 에틸알코올과 탄산가스가 생성되고, 특히 천연재료혼합추출농축물과 누룩의 특이 향미 맛 풍미가 생성된다. In the present invention, the two-stage immersion is also referred to as the main immersion, and if the main purpose of the base liquor and the first stage immersion was the expansion of yeast, the two-stage immersion is a full-fledged alcoholic fermentation step. When Godubap, nuruk, natural material mixture extract concentrate, and water and purified enzyme are mixed in the first-stage immersion water, ethyl alcohol and carbon dioxide gas are produced by alcohol fermentation of yeast along with saccharification of starch raw materials, especially natural material mixture extract concentrate And the specific flavor taste flavor of yeast is created.
우선, 2단담금물을 포함하는 성분과 제조방법에 대해 살펴도록 한다. First, let's take a look at the ingredients and manufacturing method including the two-stage immersion.
상기 고두밥,누룩,천연재료혼합추출농축물 및 물과 정제 효소제를 혼합하고 20 ~ 3Mix the godubap, yeast, natural material mixture extract concentrate and water and purified enzyme and mix 20 to 3
0 ℃의 온도에서 2 ~ 7 일간 발효하여 2단금물을 제조하는 2단담금물 제조한다. It is prepared by fermenting at a temperature of 0 ℃ for 2 to 7 days to produce a two-stage soaked water.
더욱 구체적으로는 상기 제2고두밥 20 ~ 50 wt% 누룩 1 ~ 10 wt%, 천연재료혼합추출농축물 5 ~ 10 wt%, 물 40 ~ 70 wt%, 정제효소제 0.1 ~ 1 wt%를 혼합하여 제조한다. More specifically, prepared by mixing 20 to 50 wt% of the second godubap, 1 to 10 wt% of yeast, 5 to 10 wt% of natural material mixture extract concentrate, 40 to 70 wt% of water, and 0.1 to 1 wt% of purified enzyme. do.
더욱 더 구체적으로는 상기 제2고두밥 30 wt% 누룩 10 wt%, 천연재료혼합추출농축물 3 wt%, 물 56.9 wt%, 정제효소제 0.1 wt%를 혼합하여 제조한다. More specifically, it is prepared by mixing 30 wt% of the second godubap, 10 wt% of nuruk, 3 wt% of natural material mixture extract concentrate, 56.9 wt% of water, and 0.1 wt% of purified enzyme.
[숙성술덧 제조단계(S11)] 및 [증류원액을 제조하는 단계(S12)][Manufacturing mature mash (S11)] and [Preparing distilled stock solution (S12)]
상기 S10단계에서 제조되는 2단담금물에 1단담금물을 첨가하여 숙성술덧을 제조하는 숙성술덧 제조하는데. To prepare aged mash by adding a first-stage soak to the second-stage soak prepared in step S10 to produce aged mash.
이때, 상기 1단담금물; 60 ~ 80 wt% 및 2단담금물; 20 ~ 40 wt%을 혼합하여 숙성술덧을 제조한다. At this time, the first-stage immersion; 60 to 80 wt% and two-stage dipping; Aged malt is prepared by mixing 20 to 40 wt%.
더욱 구체적으로는. 상기 1단담금물; 70 wt% 및 2단담금물; 30 wt%을 혼합하여 숙성술덧을 제조한다. more specifically. The first-stage immersion water; 70 wt% and two-stage dipping; Aged mash is prepared by mixing 30 wt%.
그 후, 숙성 술덧에 술지게미와 물을 재차 가하여 20 ~ 25℃에서 7 ~ 9일간 발효시킨 다음 압력 50 cmHg, 60 cmHg의 조건에서 온도 50 ~ 60°C에서 감압 1차증류하여 알콜 농도 35 ~ 40%의 증류원액을 제조한다. After that, sake lees and water were added to the aged mash, fermented at 20 to 25℃ for 7 to 9 days, and then first distilled under reduced pressure at a temperature of 50 to 60°C under pressures of 50 cmHg and 60 cmHg to obtain an alcohol concentration of 35 to 40 % distilled stock solution is prepared.
더욱 구체적으로는 상기 숙성 술덧 80 wt%, 술지게미 3 wt% 및 물 17 wt%을 재차 가하여 25 ℃에서 7 일간 발효시킨 다음 압력 50 cmHg, 60 cmHg의 조건에서 온도 60°C에서 감압 1차증류하여 알콜 농도 35 ~ 40 %의 증류원액을 제조한다. More specifically, 80 wt% of the aged mash, 3 wt% of sake lees, and 17 wt% of water were added again, fermented at 25 ° C for 7 days, and then primary distilled under reduced pressure at 60 ° C under conditions of pressures of 50 cmHg and 60 cmHg. Prepare a distilled stock solution with an alcohol concentration of 35 to 40%.
또한, 상기 술지게미는 탁주를 거르고 남은 찌꺼기이다. In addition, the sake lees is the residue remaining after filtering Takju.
[최종단계(S13)][Final step (S13)]
본 S13단계는 제성 과정으로서, 중요한 공정 중 하나로 첨가재료를 혼합[調味]하는 것이다. 즉 부족한 맛 성분을 보충해 본 발명의 백주의 맛과 풍미 그리고 효율을 극대화하는 것이다. This step S13 is a manufacturing process, and one of the important processes is mixing [調味] additive materials. That is, by supplementing the insufficient taste components, the taste, flavor and efficiency of the white wine of the present invention are maximized.
S13단계에 최종으로 제조된 증류원액은, 구연산, 젖산 또는 패각 분말 중 선택되는 어느 1종 또는 2종이 더 첨가될 수 있다.To the distilled stock solution finally prepared in step S13, one or two selected from among citric acid, lactic acid, and shell powder may be further added.
더욱 바람직하게는 상기 증류원액 99.8 ~ 99.9 wt%에 패각 분말 0.01 ~ 0.02 wt%을 첨가하여 제성하는 것을 특징으로 하고, More preferably, it is characterized by adding 0.01 to 0.02 wt% of shell powder to 99.8 to 99.9 wt% of the distilled stock solution,
상기 패각 분말은 패각을 800 ~ 1000 ℃에서 4 ~ 5 시간 동안 소성하고, 상기 소성한 패각을 볼밀법을 이용하여 300 ~ 350 메쉬로 분쇄하여 제조되는 것을 특징으로 한다. The shell powder is characterized in that it is prepared by firing the shell at 800 ~ 1000 ℃ for 4 ~ 5 hours, and grinding the fired shell to 300 ~ 350 mesh using a ball mill method.
상기 폐각은 인체에 매우 유익한 고활성 칼슘의 유효 성분을 함유하여 숙취와 같은 문제점을 개선하는데 더욱 도움을 줄 수 있다. 그 이유로는 칼슘은 신경을 안정시키고, 숙면에 큰 도움을 주어 숙취예방에 상승효과를 이룰 수 있다. The waste shell contains an active ingredient of highly active calcium, which is very beneficial to the human body, and can further help improve problems such as hangover. The reason for this is that calcium stabilizes the nerves and helps with sound sleep, which can achieve a synergistic effect in preventing hangovers.
더욱 더 바람직하게는 상기 증류원액 99 wt%에 패각 분말 1 wt%을 첨가하여 제성하는 것을 특징으로 하고, Even more preferably, it is characterized in that it is prepared by adding 1 wt% of shell powder to 99 wt% of the distilled stock solution,
상기 패각 분말은 패각을 1000 ℃에서 5 시간 동안 소성하고, 상기 소성한 패각을 볼밀법을 이용하여 350 메쉬로 분쇄하여 제조되는 것을 특징으로 한다.The shell powder is characterized in that it is prepared by calcining the shell at 1000 ° C. for 5 hours, and pulverizing the calcined shell to 350 mesh using a ball mill method.
그후, 상기 패각분말에 효모균인 Saccharomyces cerevisias(사카로마이세스 세레비시애)를 접종하고 40℃, 습도 80%를 유지하는 조건 하에서 3일간 발효하여 제조된다. Then, the shell powder is prepared by inoculating the yeast, Saccharomyces cerevisias (Saccharomyces cerevisiae), and fermenting it for 3 days under conditions maintaining 40° C. and 80% humidity.
최종으로 상기 재성이 완료된 증류원액을 생산 포장함으로서, 본 발명의 백주가 완성된다. Finally, the white wine of the present invention is completed by producing and packaging the distilled undiluted solution for which the regeneration has been completed.
또한, 본 발명은 쌀 20 ~ 60 wt% 및 물 40 ~ 80 wt%을 혼합한 쌀혼합물을 증자하여 제조되는 제1고두밥과, In addition, the present invention is a first godubap prepared by increasing a rice mixture mixed with 20 to 60 wt% of rice and 40 to 80 wt% of water,
상기 고두밥 90 ~ 99.9 wt%에 조제종국 0.1 ~ 1 wt%를 파종하여 제조되는 입국과,Entry prepared by sowing 0.1 to 1 wt% of the prepared seed in 90 to 99.9 wt% of the godubap;
입국' 20 ~ 30 wt%와 효모 1 ~ 20 wt%와 물 60 ~ 70 wt%를 혼합하여 제조되는 밑술과, Base liquor prepared by mixing 20 ~ 30 wt% of 'entry', 1 ~ 20 wt% of yeast and 60 ~ 70 wt% of water,
상기 입국 20 ~ 50 wt%, 밑술 1 ~ 10 wt% 및 물 40 ~ 70 wt%을 혼합하여 제조하는 1단 담금물;One-stage immersion prepared by mixing 20 to 50 wt% of the above entry, 1 to 10 wt% of base sake, and 40 to 70 wt% of water;
쌀 20 ~ 60 wt% 및 물 40 ~ 80 wt%을 혼합하여 제조되는 제2고두밥과,Second godubap prepared by mixing 20 to 60 wt% of rice and 40 to 80 wt% of water,
물 30 ~ 40 wt%, 곡물입자 50 ~ 60 wt%, 진달레 꽃잎 추출물 1 ~ 5 wt%, 팬지 꽃잎 추출물 1 ~ 5 wt%, 아카시아 꽃잎 추출물 1 ~ 5 wt% 및 매화 꽃잎 추출물 1 ~ 5 wt%을 혼합한 누룩혼합물과,30 to 40 wt% of water, 50 to 60 wt% of grain particles, 1 to 5 wt% of azalea petal extract, 1 to 5 wt% of pansy petal extract, 1 to 5 wt% of acacia petal extract, and 1 to 5 wt% of plum petal extract A yeast mixture mixed with %,
당귀 1 ~ 30 wt%, 뽕나무버섯 1 ~ 30 wt%, 등갈퀴덩굴 1 ~ 30 wt%, 핑거라임 1 ~ 30 wt%, 는쟁이냉이 1 ~ 30 wt%, 페피노 1 ~ 30 wt%, 능이버섯 1 ~ 30 wt%, 표고버섯 1 ~ 30 wt%을 혼합한 제1혼합물을 80 %의 에탄올 을 통해 추출한 천연재료혼합추출농축물과, Angelica gigas 1 ~ 30 wt%, Mulberry mushroom 1 ~ 30 wt%, Ridge vine 1 ~ 30 wt%, Finger Lime 1 ~ 30 wt%, Shrimp 1 ~ 30 wt%, Pepino 1 ~ 30 wt%, Neungi A natural material mixture extract concentrate obtained by extracting a first mixture of 1 to 30 wt% of mushrooms and 1 to 30 wt% of shiitake mushrooms through 80% ethanol,
상기 제2고두밥 20 ~ 50 wt% 누룩 1 ~ 10 wt%, 천연재료혼합추출농축물 5 ~ 10 wt%, 물40 ~ 70 wt%, 정제효소제 0.1 ~ 1 wt%를 혼합하여 제조되는 2단금물;2-stage golden water prepared by mixing 20 to 50 wt% of the second godubap, 1 to 10 wt% of yeast, 5 to 10 wt% of natural material mixture extract concentrate, 40 to 70 wt% of water, and 0.1 to 1 wt% of purified enzyme. ;
상기 1단담금물; 60 ~ 80 wt% 및 2단담금물; 20 ~ 40 wt%을 혼합하여 숙성술덧을 제조하고,The first-stage immersion water; 60 to 80 wt% and two-stage dipping; 20 to 40 wt% was mixed to prepare aged mash,
상기 숙성술덧 60 ~ 80 wt%, 술지게미 1 ~ 10 wt% 및 물 10 ~ 30 wt%을 혼합하여 제조되는 증류원액을 포함한다. It includes a distilled stock solution prepared by mixing 60 to 80 wt% of the aged mash, 1 to 10 wt% of sake lees, and 10 to 30 wt% of water.
이하 실시예1을 통한 시험예를 살펴보도록 한다. Hereinafter, a test example through Example 1 will be reviewed.
[실시예 1][Example 1]
먼저, 1 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 60 wt%에 물 40 wt%을 첨가하여 쌀혼합물을 제조하고, 상기 쌀혼합물에 물을 제거하고, 상기 물이 제거된 쌀혼합물을 증자기로 1.3kg/㎠, 100 ℃에서 1 ~ 2시간 동안 증자하여 제1고두밥을 제조하였다First, the rice was sufficiently washed with 1 ° C. water, 40 wt% of water was added to 60 wt% of the washed rice to prepare a rice mixture, water was removed from the rice mixture, and the rice mixture from which the water was removed The first godubap was prepared by steaming for 1 to 2 hours at 1.3 kg / ㎠ and 100 ℃ with a steamer.
다음으로, 상기 제1고두밥 99.9 wt%에 조제종국 0.1wt%를 파종하여 혼합한 뒤 30 ℃의 항온 항습기에서 2일 동안 배양하여 입국을 제조하였다.Next, after seeding and mixing 0.1wt% of the preparation end in 99.9 wt% of the first godubap, it was cultured for 2 days in a constant temperature and humidity chamber at 30 ° C. to prepare an entry.
다음으로 입국' 30 wt%와 효모 2 wt%와 물 68 wt%을 혼합한 후, 25℃에서 1 일간 효모를 확대 배양하여 밑술을 제조하였다. Next, after mixing 30 wt% of 'entry', 2 wt% of yeast, and 68 wt% of water, the yeast was expanded and cultured at 25 ° C. for 1 day to prepare base liquor.
다음으로 상기 입국 30 wt%, 밑술 5 wt% 및 물 65 wt%을 혼합하여 제조한 다음, 27 ℃의 온도에서 2 일간 발효하여 1단담금물을 제조하였다. Next, it was prepared by mixing 30 wt% of the above rice wine, 5 wt% of ground liquor, and 65 wt% of water, and then fermented at a temperature of 27 ° C. for 2 days to prepare a first-stage soaked water.
그 다음으로 1 ℃의 물로 쌀을 충분히 세척하고, 상기 세척된 쌀 60 wt%에 물 40 wt%을 첨가하여 쌀혼합물을 제조하고 쌀 60 wt% 및 물 40 wt%을 혼합한 쌀혼합물에 물을 제거하고, 증자기로 1.3kg/㎠, 100 ℃에서 1 ~ 2시간 동안 증자하여 제2고두밥을 제조하였다.Then, the rice was sufficiently washed with water at 1 ° C., and 40 wt% of water was added to 60 wt% of the washed rice to prepare a rice mixture, and water was added to the rice mixture of 60 wt% of rice and 40 wt% of water. Removed, and steamed for 1 to 2 hours at 1.3 kg / cm 2 and 100 ℃ with a steamer to prepare a second godubap.
그 다음으로 쌀을 0.1 ∼ 2.35 mm 까지 분쇄한 곡물 입자 60 wt%와, 물 30 wt%, 진달레 꽃잎 3 wt% 팬지 꽃잎 3 wt%, 아카시아 꽃잎 2 wt% 및 매화 꽃잎 2 wt%을 혼합한 누룩혼합물을 제조하였다. Next, 60 wt% of grain particles pulverized to 0.1 to 2.35 mm of rice, 30 wt% of water, 3 wt% of azalea petals, 3 wt% of pansy petals, 2 wt% of acacia petals, and 2 wt% of plum petals were mixed. A yeast mixture was prepared.
그 다음으로 상기 누룩혼합물을 반죽한 후, 상기 반죽물을 성형틀에 넣어 원판 형태로 성형한 후, 상기 성형물을 35 ℃에서 20일 동안 발효하여 내부 및 표면에 누룩곰팡이가 배양·증식되도록 하였고, 마지막으로 통풍이 잘 되는 곳에서 햇볕으로 건조시켜 본 발명의 누룩을 제조하였다. Next, after kneading the yeast mixture, the dough was put into a mold and molded into a disc shape, and then the molded product was fermented at 35 ° C. for 20 days so that yeast mold was cultured and proliferated on the inside and surface, Finally, the yeast of the present invention was prepared by drying in the sun in a well-ventilated place.
그 다음으로 당귀 30 wt%, 뽕나무버섯 5 wt%, 등갈퀴덩굴 2 wt%, 핑거라임 7 wt%, 는쟁이냉이 1 wt%, 페피노 30 wt%, 능이버섯 5 wt% 및 표고버섯 20 wt%을 혼합한 제1혼합물을 제조하고, 상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4시간 동안 환류 냉각 추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 천연재료혼합추출농축물을 제조하였다. Next, Angelica 30 wt%, Mulberry mushroom 5 wt%, Ridge vine 2 wt%, Finger lime 7 wt%, Dwarf radish 1 wt%, Pepino 30 wt%, Neungyi mushroom 5 wt% and Shiitake mushroom 20 wt% A first mixture was prepared by mixing %, the first mixture was added to 80% ethanol, extracted by reflux cooling for 3 to 4 hours, the extracted extract was filtered, and the filtrate was concentrated under reduced pressure to obtain natural materials A mixed extract concentrate was prepared.
그 다음으로 제2고두밥 30 wt% 누룩 10 wt%, 천연재료혼합추출농축물 3 wt%, 물 56.9 wt%, 정제효소제 0.1 wt%를 혼합하여 2단금물을 제조하였다.Next, a second gold water was prepared by mixing 30 wt% of second godubap, 10 wt% of nuruk, 3 wt% of natural material mixture extract concentrate, 56.9 wt% of water, and 0.1 wt% of purified enzyme.
그 다음으로 상기 1단담금물; 70 wt% 및 2단담금물; 30 wt%을 혼합하여 숙성술덧을 제조하고, 상기 숙성 술덧 80 wt%, 술지게미 3 wt% 및 물 17 wt%을 재차 가하여 25 ℃에서 7 일간 발효시킨 다음 압력 50 cmHg, 60 cmHg의 조건에서 온도 60°C에서 감압 1차증류하여 알콜 농도 35 ~ 40 %의 증류원액을 제조하였다.Next, the first-stage immersion; 70 wt% and two-stage dipping; 30 wt% was mixed to prepare aged mash, and 80 wt% of the aged mash, 3 wt% of sake lees, and 17 wt% of water were added again, followed by fermentation at 25 ° C. for 7 days, and then under conditions of pressures of 50 cmHg and 60 cmHg, the temperature was 60 Primary distillation under reduced pressure at °C prepared a distilled stock solution with an alcohol concentration of 35 to 40%.
마지막으로 증류원액 99 wt%에 패각 분말 1 wt%을 첨가하여 제성하여 본 발명의 백주(이하,실시예1)를 제조하였다. Finally, 1 wt% of shell powder was added to 99 wt% of the distilled stock solution to prepare baekju (hereinafter, Example 1) of the present invention.
[시험예 1 / 관능검사][Test Example 1 / sensory test]
본 발명의 실시예 1에 따라 제조한 백주에 대한 관능평가를 실시하여 표 1에 나타냈으며 비교예는 통상적인 방법으로 제조된 백주를 사용하여 비교하였다. The sensory evaluation of baekju prepared according to Example 1 of the present invention is shown in Table 1, and comparative examples were compared using baekju prepared by a conventional method.
또한, 관능검사는 SNS를 통해 지원된 일반인 남녀 구분하지 않고 총 50명을 대상으로 2틀을 1주일에 시간을 두고 실시하였으며, 첫번째날은 비교예1를 18시부터 시작하여 50명 각각 360ml를 2시간동안 마시도록 하였고, 하기 숙취 평가의 기준은 12시간 뒤인 다음날 아침 8시에 숙취 상태를 기준으로 판단하였다. In addition, the sensory test was conducted on a total of 50 people supported through SNS, regardless of gender, for 2 days a week. They were allowed to drink for 2 hours, and the criteria for the following hangover evaluation were determined based on the hangover state at 8:00 am the next day, 12 hours later.
그리고, 1주일 후, 실시예 1을 상기 비교예 1과 동일한 공간, 사람, 시간, 용량, 조건에 마시게 하여 시험을 실행하였다. And, after 1 week, the test was performed by making Example 1 drink in the same space, person, time, volume, and conditions as in Comparative Example 1.
[배점기준은 상(3점), 중(2점) 및 하(1점)으로 하였다.] [The scoring criteria were high (3 points), middle (2 points) and low (1 point).]
(구분 항목당 150점 만점) (out of 150 points per category)
상기 표3에 나타난 바와 같이 본 발명의 백주 실시예1은 비교예 1 백주에 비해 풍미면에서 높은 점수를 받았고, 이밖에 향 숙취에서도 비교예 1에 비해서 높은 점수를 받았다.As shown in Table 3, Baekju Example 1 of the present invention received a higher score in terms of flavor than Comparative Example 1 Baekju, and also received a higher score than Comparative Example 1 in aroma hangover.
특히, 향과 풍미 부분에서는 젊은 층에게 높은 점수를 받았으며, 나이 층이 높은 남성들은 일반적인 방법으로 제조된 비교예 1을 선호하는 것으로 나타났다. 그러나 나이층이 있는 여성들은 실시예 1 백주를 더욱 선호하는 것으로 나타났고 젊은 층과 나이층이 있는 여성들이 실시예 1의 백주를 선호하는 이유는 달달한 향미, 산야초향, 감칠맛이 어우러져 높은 도수에도 불구하고 일반적인 백주에 비해 부담스럽지 않게 먹을 수 있기 때문으로 나타났다. In particular, it was found that the young people received high scores in the fragrance and flavor, and the older men preferred Comparative Example 1 prepared by the general method. However, it was found that older women preferred Baekju of Example 1 more, and the reason why young and older women preferred Baekju of Example 1 is that despite its high alcohol content, the combination of sweet flavor, wild grass scent, and savory taste It was found to be easier to eat than normal baekju.
[시험예 2 / 숙취 평가][Test Example 2 / Hangover Evaluation]
실험예 2는 SNS를 통해 지원된 일반인 남녀 구분하지 않고 총 10명이 참여하였으며, 실시예 1에 따라 제조한 백주 500ml을 음주하였으며, 대조군 또한 SNS를 통해 지원된 일반인 남녀 구분하지 않고 총 10 명이 참여하였으며, 일반적인 도수 16.5 °의 소주로 선택하여 각각 500ml를 음주 하였다.In Experimental Example 2, a total of 10 people, regardless of gender, participated in the general public supported through SNS, and drank 500ml of baekju prepared according to Example 1, and the control group also supported through SNS. A total of 10 people participated, regardless of gender. , 500 ml of each was selected as soju with a general alcohol content of 16.5 °.
그리고, 음주 과정에서 안주로 시중에 판매되는 오징어포를 가로 1mm 세로 1mm의 사각형 모형으로 잘라 섭취하도록 하였다. And, in the drinking process, cuttlefish meat sold on the market as a snack was cut into a square model with a width of 1mm and a length of 1mm to be consumed.
또한, 상기 음주 및 섭취 방법으로는 10분 마다 50ml의 술잔에 음주 후, 곧 바로 상기 오징어포 1개를 섭취 하였고, 섭취가 완료된 직후의 호흡 중 알코올 함량와. 5 시간 숙면한 후 1 시간 간격으로 3회 알코올 함량을 음주 측정기를 통해 측정하였으며, 알콜 함량은 평균 값으로 계산하여 표 2에 나타냈다. In addition, in the drinking and intake method, after drinking in a 50 ml glass every 10 minutes, one squid was immediately consumed, and the alcohol content in the breath immediately after the intake was completed. After 5 hours of sound sleep, the alcohol content was measured three times at 1 hour intervals through a breathalyzer, and the alcohol content was calculated as an average value and shown in Table 2.
평균 알콜농도right after drinking
Average Alcohol Concentration
알콜농도5 hours later,
alcohol level
알콜농도6 hours later,
alcohol level
알콜농도7 hours later,
alcohol level
상기 표2에 제시된 바와 같이 실시예 1의 제조방법으로 제조된 백주는 호흡 중 알코올 농도를 3시간 단위로 측정한 결과 알콜 농도가 크게 감소하는 경향을 보였으며, 대조군도 마찬가지로 알콜농도가 3 시간 단위로 감소하였지만 실시예 1과 비교했을때 알콜농도 감소의 폭이 실시예 1보다 높지 않아 시중에 판매되는 종래의 소주에 비해 실시예 1을 통해 제조된 백주가 숙취에 대해 긍정적인 효과가 있음이 증명됐다. As shown in Table 2, as a result of measuring the alcohol concentration in breath every 3 hours, the alcohol concentration produced by the manufacturing method of Example 1 showed a tendency to greatly decrease, and the control group also showed a tendency to decrease the alcohol concentration every 3 hours. However, when compared to Example 1, the width of the decrease in alcohol concentration was not higher than that of Example 1, proving that the baekju prepared through Example 1 had a positive effect on hangover compared to conventional soju sold on the market. done.
본 발명은 달달한 향미, 산야초향, 감칠 맛이 어우러져 높은 도수에도 불구하고 일반적인 백주에 비해 부담스럽지 않게 먹을 수 있어 주류계의 큰 바람을 일으킬 것이라 예상되는 바 산업상 이용 가능성이 매우 크다. The present invention has a very high industrial applicability as it is expected to cause a big wind in the liquor world because it can be eaten without burden compared to general baekju despite its high alcohol content with a combination of sweet flavor, wild herb flavor, and savory taste.
Claims (5)
상기 침미단계(S1)에서 물을 제거한 후, 수분이 함유된 쌀을 증자기로 증자하는 제1고두밥 제조단계(S2)와,
상기 제1고두밥에 조제종국을 파종하여 혼합한 뒤 25 ~ 30 ℃에서 1 ~ 3일 동안 배양하여 입국을 제조하는 입국제조단계(S3)와,
상기 입국제조단계(S3)에서 제조된 입국의 1 ~ 15 %을 취한 입국'에 효모와 물을 혼합한 후, 24 ~ 27 ℃에서 1 ~ 3일간 효모를 확대 배양하여 밑술을 제조하는 밑술제조단계(S4)와,
상기 입국, 밑술 및 물을 혼합한 다음, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 1단담금물을 제조하는 1단 담금단계(S5)와;
새로이 세척한 쌀을 물에 침지하는 제2침미단계(S6)와,
상기 제2침미단계(S6)에서 물을 제거한 후, 수분이 함유된 쌀을 증자하여 고두밥을 제조하는 제2고두밥 제조단계(S7)와,
물, 곡물 입자, 진달래 꽃잎 추출물, 팬지 꽃잎 추출물, 아카시아 꽃잎 추출물 및 매화 꽃잎 추출물을 혼합하여 제조되는 누룩혼합물을 자연발효, 숙성 및 건조하여 누룩을 제조하는 단계(S8)와,
천연재료혼합추출농축물을 제조하는 단계(S9)와,
상기 S7단계에서 제조된 제2고두밥과, 상기 S8단계에서 제조된 누룩과, 상기 S9단계에서 제조된 천연재료혼합추출농축물과, 물과, 정제 효소제를 혼합한 후, 20 ~ 30 ℃의 온도에서 2 ~ 7 일간 발효하여 2단금물을 제조하는 2단담금물 제조단계(S10);
상기 S10단계에서 제조되는 2단담금물에 1단담금물을 첨가하여 숙성술덧을 제조하는 숙성술덧 제조단계(S11)와,
상기 숙성 술덧에 술지게미와 물을 재차 가하여 20 ~ 25 ℃에서 7 ~ 9일간 발효시킨 다음 감압 1차증류하여 증류원액을 제조하는 단계(S12)와,
상기 증류원액을 제성하고, 생산 포장하는 최종단계(S13)를 포함하는 당귀를 포함하는 백주 제조방법에 있어서,
상기 천연재료혼합추출농축물은, 당귀, 뽕나무버섯, 등갈퀴덩굴, 핑거라임, 는쟁이냉이, 페피노, 능이버섯 및 표고버섯을 혼합한 제1혼합물과, 상기 제1혼합물을 80 %의 에탄올에 가하여, 3 ~ 4시간 동안 환류 냉각추출하고, 상기 추출된 추출물을 여과한 후, 그 여액을 감압 농축하여 제조되는 것을 특징으로 하는 당귀를 포함하는 백주 제조방법.
A first soaking step (S1) of immersing the washed rice in water;
After removing the water in the chimimi step (S1), a first godubap manufacturing step (S2) of increasing rice containing moisture with a steamer;
An entry manufacturing step (S3) of sowing and mixing the prepared rice in the first godubap and then culturing at 25 to 30 ° C for 1 to 3 days to prepare the entry;
After mixing yeast and water in the 'entry obtained by taking 1 to 15% of the entry manufactured in the entry manufacturing step (S3), malt liquor manufacturing step of producing base liquor by expanding and culturing the yeast at 24 to 27 ° C for 1 to 3 days. (S4) and,
A first-stage soaking step (S5) of preparing a first-stage soaked water by mixing the above rice wine, base liquor, and water, and then fermenting at a temperature of 20 to 30 ° C. for 2 to 7 days;
A second soaking step (S6) of immersing the newly washed rice in water;
A second godubap manufacturing step (S7) of preparing godubap by increasing moisture-containing rice after removing water in the second chimmy step (S6);
Preparing yeast by naturally fermenting, aging, and drying a yeast mixture prepared by mixing water, grain particles, azalea petal extract, pansy petal extract, acacia petal extract, and plum petal extract (S8);
Preparing a natural material mixture extract concentrate (S9);
After mixing the second godubap prepared in step S7, the nuruk prepared in step S8, the natural material mixture extract concentrate prepared in step S9, water, and the purified enzyme, a temperature of 20 to 30 ° C. 2-stage immersion production step (S10) of producing a 2-stage immersion water by fermenting for 2 to 7 days;
A ripened mash manufacturing step (S11) of producing aged mash by adding a first-stage soaked water to the second-stage soaked water prepared in step S10;
Adding sake lees and water to the aged mash again, fermenting at 20 to 25 ° C. for 7 to 9 days, and then performing primary distillation under reduced pressure to prepare a distilled stock solution (S12);
In the method for producing baekju including angelica guinea pig, including the final step (S13) of preparing and packaging the distilled undiluted solution,
The natural material mixture extract concentrate is a first mixture of angelica, mulberry mushroom, vine, finger lime, dwarf, peppino, neungi mushroom and shiitake mushroom, and 80% ethanol of the first mixture A method for producing baekju containing Angelica quail, characterized in that it is prepared by performing cooling extraction under reflux for 3 to 4 hours, filtering the extracted extract, and concentrating the filtrate under reduced pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220178726A KR102539494B1 (en) | 2022-12-19 | 2022-12-19 | Manufacturing method of white liquor containing angelica quail. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220178726A KR102539494B1 (en) | 2022-12-19 | 2022-12-19 | Manufacturing method of white liquor containing angelica quail. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102539494B1 true KR102539494B1 (en) | 2023-06-02 |
Family
ID=86755367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220178726A KR102539494B1 (en) | 2022-12-19 | 2022-12-19 | Manufacturing method of white liquor containing angelica quail. |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102539494B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880009119A (en) * | 1987-01-27 | 1988-09-14 | 하봉수 | How to make sake based on flowers |
| KR20090098024A (en) * | 2008-03-13 | 2009-09-17 | 이승철 | The method of manufacturing of medicinal wine |
| KR20110000075A (en) * | 2009-06-26 | 2011-01-03 | 차령농산영농조합법인 | A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid |
| KR20110115188A (en) | 2010-04-15 | 2011-10-21 | 주식회사 에스에이치발효식품 | During fermentation by maximizing the high range of seed malt and enzyme activation, we develop various illness improvement adaptability seed malt |
| KR20170051889A (en) * | 2015-11-03 | 2017-05-12 | 고상길 | Method for producing Makgeolli using fermented solution of wild plants |
-
2022
- 2022-12-19 KR KR1020220178726A patent/KR102539494B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880009119A (en) * | 1987-01-27 | 1988-09-14 | 하봉수 | How to make sake based on flowers |
| KR20090098024A (en) * | 2008-03-13 | 2009-09-17 | 이승철 | The method of manufacturing of medicinal wine |
| KR20110000075A (en) * | 2009-06-26 | 2011-01-03 | 차령농산영농조합법인 | A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid |
| KR20110115188A (en) | 2010-04-15 | 2011-10-21 | 주식회사 에스에이치발효식품 | During fermentation by maximizing the high range of seed malt and enzyme activation, we develop various illness improvement adaptability seed malt |
| KR20170051889A (en) * | 2015-11-03 | 2017-05-12 | 고상길 | Method for producing Makgeolli using fermented solution of wild plants |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101507454B (en) | Preparation method of green tea of orchid odor type | |
| JP5119343B2 (en) | Wine and its manufacturing method | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| KR20040080765A (en) | The making method of medicinal wine | |
| KR20120048851A (en) | Manufacturing method of korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
| KR101297610B1 (en) | Manufacturing method of gyrophora esculenta wine and gyrophora esculenta wine thereof | |
| KR100671905B1 (en) | Method for making squash rice wine | |
| KR102178671B1 (en) | Manufacturing method of Distilled Spirits improving Taste and Flavor | |
| KR102539494B1 (en) | Manufacturing method of white liquor containing angelica quail. | |
| CN102754804A (en) | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof | |
| KR20180115650A (en) | The traditional hop rice-wine to brew from the extractions of mugwort, arrowroot and hop cone | |
| KR101957551B1 (en) | The manufacturing method rice wine containing stevia ingredients | |
| KR101142051B1 (en) | A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid | |
| KR20010010819A (en) | Honeysuckle Liquor And Process for Preparing the Same | |
| KR102042231B1 (en) | Method for producing distilled liquor using Epimedium koreanum extract | |
| KR20190111592A (en) | Food Composition Comprising Polygonum Cuspidatum and Noble Preparation Method thereof | |
| KR100904080B1 (en) | Tea bag comprising phellinus linteus hypha and method for preparing the same | |
| KR20040087854A (en) | Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof | |
| KR102051530B1 (en) | Wax gourd rice wine and manufacturaring process for the same | |
| KR101754812B1 (en) | Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof | |
| KR20160033386A (en) | Cultivatio-n method of Fermented phelleniuse linteus using the Cudrania tricuspida-ta and germinated brown rice | |
| KR100422064B1 (en) | A manufacturing method of green tea extracts | |
| CN111893011B (en) | Tea flower distilled liquor and preparation method thereof | |
| KR102355029B1 (en) | Manufacturing method of Raw Rice Wine using Cultivated Wild Ginseng | |
| KR101251920B1 (en) | Production method of turbid rice-wine using koji of bean rice and solution of bean and the turbid rice-wine produced thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |