KR20010055975A - Method of preparing diluted soju using iceberg - Google Patents

Method of preparing diluted soju using iceberg Download PDF

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KR20010055975A
KR20010055975A KR1019990057319A KR19990057319A KR20010055975A KR 20010055975 A KR20010055975 A KR 20010055975A KR 1019990057319 A KR1019990057319 A KR 1019990057319A KR 19990057319 A KR19990057319 A KR 19990057319A KR 20010055975 A KR20010055975 A KR 20010055975A
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water
iceberg
alcohol
taste
shochu
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KR1019990057319A
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Korean (ko)
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KR100697322B1 (en
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정종태
최기욱
임재웅
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임건우
보해양조주식회사
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0432—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of ion-exchange material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/26—Selective adsorption, e.g. chromatography characterised by the separation mechanism
    • B01D15/36—Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction
    • B01D15/361—Ion-exchange

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: Provided is a method for manufacturing diluted 'Soju' having fresh and mild taste (Korean liquor), with iceberg water. CONSTITUTION: The method for manufacturing diluted 'Soju' (Korean liquor), is characterized by the following step of: mixing alcohol with iceberg water in a ratio of 4-0.6:1. In order to eliminate impurities which could be added during transportation of iceberg, iceberg water is treated with granular activated carbon, activated carbon, or ion exchange resin. The alcohol is obtained by fermenting rice, barley, sweet potato, corn, wheat, or tapioca with alcohol and distilling the fermented alcohol. And additives for taste include sugar, fructose, citric acid, amino acid etc.

Description

빙산수를 이용한 희석식 소주의 제조 방법{METHOD OF PREPARING DILUTED SOJU USING ICEBERG}Method for preparing dilute shochu using iceberg water {METHOD OF PREPARING DILUTED SOJU USING ICEBERG}

[산업상 이용 분야][Industrial use]

본 발명은 빙산수를 이용한 희석식 소주의 제조 방법에 관한 것으로서, 상세하게는 자연스러운 깨끗한 맛과 시원한 맛을 지닌 빙산수를 이용한 희석식 소주의 제조 방법에 관한 것이다.The present invention relates to a method for producing dilute shochu using iceberg water, and more particularly, to a method for preparing dilute shochu using iceberg water having a natural clean and cool taste.

[종래 기술][Prior art]

일반적으로 희석식 소주는 알콜 성분인 주정을 물로 처리하여 적당한 농도로 희석하고 감미료와 같은 첨가물을 적당량 가하고 혼합하여 제조된다. 상기 희석식 소주의 제조 공정 중에서 숙성 공정 동안 물과 알콜이 결합하게 되어, 알콜의 자극취가 줄어들고 맛이 순화되고 보다 깊은 맛이 나게 된다.In general, dilute shochu is prepared by diluting an alcoholic spirit with water to dilute to an appropriate concentration and adding an appropriate amount of additives such as sweeteners and mixing. In the manufacturing process of the dilute shochu, water and alcohol are combined during the aging process, thereby reducing the irritant smell of alcohol, purifying the taste and giving a deeper taste.

이와 같이 희석식 소주는 주정을 물로 희석하여 제조되는 것이므로 주정뿐만 아니라 사용되는 물에 따라 그 품질(주질)이 달라질 수 있다. 종래에 사용되는 물로는 지하수나 상수도 물을 사용하여 왔다. 이러한 물들을 이용하여 원하는 주질을 얻기 위해서는, 먼저 지하수나 상수도 물을 수처리하여야 한다. 그러나 이 수처리 공정은 복잡하며, 더욱이 수처리를 실시한 물을 사용하는 경우에도 특유의 주정취를 모두 제거하지 못하여 자연스러운 깨끗하고 시원한 맛을 지니기 어렵다.As such, diluting shochu is prepared by diluting the alcohol with water, so the quality (quality) may vary depending on the water used as well as the alcohol. Groundwater and tap water have been used as conventionally used water. In order to obtain the desired main quality using these waters, groundwater or tap water must first be treated with water. However, this water treatment process is complicated, and even in the case of using water treated with water, it is difficult to remove all of the peculiar odor, and thus it is difficult to have a natural clean and cool taste.

본 발명은 상기한 문제점을 해결하기 위한 것으로서, 본 발명의 목적은 별도의 수처리가 필요없는 빙산수를 이용한 희석식 소주의 제조 방법을 제공하는 것이다.The present invention is to solve the above problems, an object of the present invention is to provide a method for producing a dilute shochu using iceberg water that does not require a separate water treatment.

본 발명의 다른 목적은 자연스러운 깨끗하며 시원한 맛을 지닌 빙산수를 이용한 희석식 소주의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing a dilute shochu using iceberg water having a natural clean and cool taste.

[과제를 해결하기 위한 수단][Means for solving the problem]

상기한 목적을 달성하기 위하여, 본 발명은 빙산수와 주정을 혼합하는 공정을 포함하는 빙산수를 이용한 희석식 소주의 제조 방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a dilute shochu using iceberg water comprising the step of mixing iceberg water and alcohol.

이하 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명은 빙산수를 사용하여 희석식 소주를 제조하는 방법이다.The present invention is a method for producing dilute shochu using iceberg water.

본 발명에서 사용한 빙산수란 천연의 빙산을 녹인 물을 말한다(이하 빙산수(Iceberg)라 함). 이와 같이 본 발명에서 사용한 빙산수는 별도의 수처리 공정을 실시할 필요없이 천연의 빙산을 녹인 물을 그래도 사용할 수 있으므로, 공정이 간단하고 경제적인 방법이다.Iceberg water used in the present invention refers to water in which a natural iceberg is dissolved (hereinafter referred to as iceberg water). As described above, the iceberg water used in the present invention can still use water dissolved in the natural iceberg without performing a separate water treatment process, and thus the process is simple and economical.

이하 빙산수를 이용한 본 발명의 희석식 소주를 제조하는 방법을 설명하기로 한다.Hereinafter, a method of preparing a dilute shochu of the present invention using iceberg water will be described.

빙산수와 주정을 혼합하여 희석식 소주를 제조한다. 이때, 빙산수에 대한 주정의 부피비율은 4 내지 0.6 : 1으로 한다. 빙산수는 천연의 빙산을 녹여서 사용하며, 빙산의 운송과정 중 발생 할 수 있는 이물질 및 이취를 제거하기 위하여 입상탄 등의 활성탄이나, 이온 교환 수지 등으로 전처리하여 사용할 수 도 있다.Dilution shochu is prepared by mixing iceberg water with alcohol. At this time, the volume ratio of the alcohol to the iceberg water is 4 to 0.6: 1. Iceberg water can be used by melting natural icebergs, and pretreatment with activated carbon such as granular coal or ion exchange resins to remove foreign substances and odors that may occur during transportation of icebergs.

이어서, 빙산수에 대한 주정의 부피비를 4 : 1 ∼ 0.6 : 1로 혼합한다. 주정은 소주의 알콜 성분으로서 일반적으로 쌀, 보리, 고구마, 옥수수, 밀 또는 타피오카 등과 같은 전분질 곡물을 알콜 발효하고 증류하여 제조된 것을 사용한다.Subsequently, the volume ratio of the alcohol to the iceberg water is mixed at 4: 1 to 0.6: 1. Alcohol is the alcoholic component of shochu, which is generally produced by alcoholic fermentation and distillation of starch grains such as rice, barley, sweet potato, corn, wheat or tapioca.

빙산수와 주정을 혼합한 후, 소주에 독특한 맛을 내기 위하여 소량의 첨가물을 더욱 첨가할 수 도 있다. 첨가물은 일반적으로 소주를 제조하는데 사용되는 것은 모두 사용할 수 있으며, 그 대표적인 예로 설탕, 과당, 구연산, 아미노산, 솔비톨, 무기염류, 스테비오사이드, 아스파탐 또는 물엿, 벌꿀 등이 있다.After mixing the iceberg and the alcohol, a small amount of additives may be added to give the soju a unique taste. Additives generally can be used to make all the shochu, representative examples are sugar, fructose, citric acid, amino acids, sorbitol, inorganic salts, stevioside, aspartame or starch syrup, honey and the like.

이와 같이 빙산수와 주정이 혼합된 혼합액을 바로 소주로 음용할 수 도 있지만, 알콜의 자극취를 감소시켜 맛을 순화시키고, 보다 깊은 맛이 만들어지도록 숙성 공정을 더욱 실시할 수 도 있다.In this way, the mixed liquid of iceberg water and alcohol may be directly consumed as shochu, but the aging process may be further performed to reduce the irritant smell of alcohol to purify the taste and to create a deeper taste.

숙성 공정은 일반적으로 주류를 제조하는 방법에서 사용되는 방법을 사용할 수 있다.The maturation process may generally use the method used in the process for producing liquor.

이러한 숙성 공정은 물과 주정속에 존재하는 알콜이 결합되는 공정으로서, 이를 더욱 상세하게 설명하면 다음과 같다. 물은 여러개의 물분자들이 수소 결합을 통하여 일정한 격자(matrix) 구조로 클러스터(cluster)를 형성한다. 이러한 구조를 갖는 물을 알콜과 혼합하면 각각 존재하던 물의 클러스터와 알콜 분자가 시간이 경과됨에 따라 물의 클러스터를 구성하는 물분자와 알콜 분자가 서로 바뀌면서 물과 알콜이 함께 하는 새로운 클러스터를 형성한다. 이와 같이 물과 알콜이 함께 존재하는 클러스터가 형성되면 알콜의 자극취가 줄어들게 되어 맛이 순화되고 보다 깊은 맛이 만들어진다.This aging process is a process in which water and alcohol present in the spirits are combined, which will be described in more detail as follows. In water, several water molecules form clusters in a matrix structure through hydrogen bonding. When water having such a structure is mixed with alcohol, the water clusters and alcohol molecules that exist each time change over time, and the water molecules and alcohol molecules constituting the water clusters are changed to form new clusters in which water and alcohol coexist. As such, when a cluster of water and alcohol together is formed, the irritant smell of alcohol is reduced, thereby purifying the taste and creating a deeper taste.

[실시예]EXAMPLE

이하 본 발명의 바람직한 실시예 및 비교예를 기재한다. 그러나 하기한 실시예는 본 발명의 바람직한 일 실시예일 뿐 본 발명이 하기한 실시예에 한정되는 것은 아니다.Hereinafter, preferred examples and comparative examples of the present invention are described. However, the following examples are only one preferred embodiment of the present invention and the present invention is not limited to the following examples.

(실시예 1)(Example 1)

빙산수를 입상탄과 이온교환수지 컬럼을 통과시켜 원수의 현탁물질 및 이취를 제거하였다. 현탁 물질과 이취를 제거한 빙산수와 주정을 2.8 : 1의 부피비로 혼합하고 24시간 동안 숙성하여 희석식 소주를 제조하였다.The iceberg water was passed through granular coal and ion exchange resin columns to remove suspended matter and odor from the raw water. Suspended material, odor free iceberg and alcohol were mixed in a volume ratio of 2.8: 1 and aged for 24 hours to prepare a dilute shochu.

(비교예 1)(Comparative Example 1)

희석식 소주 제조에 사용하는 물을 일반 지하수를 사용한 것을 제외하고는 상기 실시예 1과 동일하게 실시하였다.The water used for the preparation of the dilute shochu was performed in the same manner as in Example 1, except that general groundwater was used.

상기의 실시예 1과 비교예 1의 방법에 따라 제조된 희석식 소주를 주류 관능평가자 100명을 대상으로 자연스러운 깨끗한 맛과 시원한 맛 등의 선호율을 평가하고, 그 결과를 하기 표 1에 나타내었다.Dilution shochu prepared according to the method of Example 1 and Comparative Example 1 was evaluated for the natural clean taste and cool taste preference of 100 liquor sensory evaluation, and the results are shown in Table 1 below.

선호율Preference 실시예 1Example 1 78명(78.0%)78 people (78.0%) 비교예 1Comparative Example 1 22명(22.0%)22 people (22.0%)

상기 표 1에 나타낸 것과 같이, 실시예 1에 따라 제조된 희석식 소주는 비교예 1의 방법에 따라 제조된 소주에 비하여 자연스러운 깨끗한 맛과 시원한 맛이 있어 선호도가 높은 것을 알 수 있다. 즉, 실시예 1의 희석식 소주는 비교예 1에 따라 제조된 소주에 비하여 빙산수를 사용함으로써 동일하게 제조하여도 자연스러운 깨끗한 맛과 시원한 맛이 있음을 알 수 있다.As shown in Table 1, the dilute shochu prepared according to Example 1 has a natural clean taste and a cool taste as compared to the shochu prepared according to the method of Comparative Example 1, it can be seen that the high preference. That is, it can be seen that the diluting shochu of Example 1 has a natural clean taste and a cool taste even when manufactured in the same manner by using iceberg water as compared to the shochu prepared according to Comparative Example 1.

상술한 바와 같이, 본 발명의 희석식 소주는 자연스러운 깨끗한 맛과 시원한 맛을 갖는다.As described above, the dilute shochu of the present invention has a natural clean taste and a cool taste.

Claims (2)

빙산수와 주정을 혼합하는 공정을 포함하는 빙산수를 이용한 희석식 소주의 제조 방법.A method for producing a dilute shochu using iceberg water, including a step of mixing iceberg water and spirits. 제 1 항에 있어서, 상기 빙산수와 주정의 혼합 비율은 부피비로 4 내지 0.6 : 1인 것인 제조 방법.The method of claim 1, wherein the mixing ratio of the iceberg and the alcohol is in a volume ratio of 4 to 0.6: 1.
KR1019990057319A 1999-12-13 1999-12-13 Method of preparing diluted soju using iceberg KR100697322B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102936551A (en) * 2012-11-28 2013-02-20 陈庆 Potato wine and production process thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960003579B1 (en) * 1993-05-11 1996-03-20 보해양조주식회사 Method of soft taste soju liquor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102936551A (en) * 2012-11-28 2013-02-20 陈庆 Potato wine and production process thereof

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