KR20120074998A - Traditional rice wine made from glutinous corn flour and a method of making the same - Google Patents
Traditional rice wine made from glutinous corn flour and a method of making the same Download PDFInfo
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Abstract
Description
본 발명은 찰옥수수 전통약주 및 그의 제조방법에 관한 것으로, 보다 상세하게는 볶은 찰옥수수 분말을 이용하여 전통약주를 제조함으로써 찰옥수수 특유의 향미와 색도가 더해져 전통약주의 관능이 개선되는 동시에 저장 안정성이 향상된 찰옥수수 전통약주 및 그의 제조방법에 관한 것이다.
The present invention relates to waxy corn traditional medicine and its manufacturing method, and more particularly, by preparing traditional medicine using roasted waxy corn powder, the flavor and color unique to waxy corn are added to improve the sensory performance of the traditional medicine and at the same time storage stability The improved waxy corn traditional medicine and its manufacturing method.
술은 인류의 문명과 역사를 함께하는 대표적인 발효식품이며, 각 문화권 별로 제조방법과 원료에 따라 여러 분류로 나누어지고 있으며, 특히 우리나라는 고대로부터 음식물의 발효와 숙성 기술이 발달해 왔으므로, 술의 제조기법이 빨리 정착되었다. Liquor is a representative fermented food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture. Especially, since Korea has developed the fermentation and fermenting technology of food from ancient times, The technique settled quickly.
우리나라 전통주는 제조방법에 따라 양조주(발효주), 증류주, 혼양주 및 혼성주로 분류된다. 사용 재료에 따라서는 순곡주와 약용가향곡주로 구분되는데, 이 중, 순곡주는 제조공정에 따라 단양주, 이양주, 삼양주로 나뉘며, 숙성 기간에 따라 일반주와 속성주로 다시 나누어진다. Korean traditional liquor is classified into brewed wine (fermented wine), distilled wine, mixed wine and mixed wine according to the manufacturing method. Depending on the materials used, it is divided into pure grain wine and medicinal flavoured grain wine. Among them, pure grain wine is divided into Danyang wine, Yiyang wine, and Samyang wine according to the manufacturing process.
우리나라 전통 발효주는 첨가되는 재료에 따라 독특한 향미를 갖도록 제조될 수 있는 한편, 그 제조시에 사용되는 누룩 특유의 향미가 이에 익숙하지 않은 소비자와 외국인들의 선호도를 떨어뜨리는 요인으로 작용하는 문제점이 있다. 또한, 발효와 숙성 시간이 길고, 곡류를 원료로 사용하기 때문에 유통 기한이 짧다. 이러한 문제점은, 우리나라 전통주 대부분이 각 지방에서 가양주로 소량 생산되는 점과 함께, 우리나라 전통주의 보급 및 유통의 걸림돌로 작용하는데, 대량 생산이 가능한 소주나 맥주, 오래될수록 가치가 상승하기도 하는 와인과 비교할 때 경쟁력 약화의 요인이 된다.Traditional Korean fermented liquor can be manufactured to have a unique flavor depending on the added ingredients, while the unique flavor of the yeast used in the manufacturing has a problem of acting as a factor that lowers the preference of consumers and foreigners unfamiliar with it. In addition, the fermentation and ripening time is long, and the shelf life is short because cereals are used as raw materials. This problem is that most of Korean traditional liquor is produced in each province as Gayang liquor, and it acts as an obstacle to the distribution and distribution of traditional liquor in Korea, which can be compared with soju or beer that can be mass-produced and wine whose value increases with age. It is a factor of weakening competitiveness.
따라서, 경쟁력을 제고하기 위한 일환으로서 당업계에서는 발효의 주체가 되는 당화 효소 생성 균주와 효모의 특성을 파악하는 연구가 진행되고 있으며, 다양한 맛을 내기 위해 쌀, 보리, 밀가루 등의 발효 원료 비율을 변화시키는 등의 시도도 진행되고 있다. Therefore, in order to enhance the competitiveness, researches are underway to grasp the characteristics of the saccharogenic enzyme-producing strain and yeast, which are the subjects of fermentation, and to adjust the ratio of fermentation raw materials such as rice, barley, and flour to give various flavors. Attempts have been made to change.
특히, 화학주의 강한 독성이 인체에 매우 해로운 영향을 미칠 뿐 아니라 두통과 속쓰림 등의 매우 심한 숙취 현상을 발생시키는 반면, 우리나라 전통주는 곡류로 만들기 때문에 화학주에 비해 독성이 약하고 적정량으로 음용하면 건강에도 유익하다고 알려지면서 우리나라 전통주에 대한 소비자들의 관심이 증가하고 있다. In particular, the strong toxicity of chemicals not only has a very detrimental effect on the human body, but also causes a very severe hangover phenomenon such as headache and heartburn.While traditional Korean liquor is made of grains, it is less toxic than chemicals, As it is known to be beneficial, consumers' interest in traditional Korean liquor is increasing.
최근에는 생활수준이 향상되고 건강 및 보양에 대한 관심이 증대됨에 따라, 맛과 향이 가미되면서도 각종 약용 성분이 함유되어 건강 기능성이 강화된 술을 선호하는 추세이다. 이에, 각종 한약재나 천연물을 원료로 이용할 수 있는 약용가향곡주류가 관심의 대상이 되고 있다.Recently, as the standard of living is improved and the interest in health and nurture is increased, it is a trend to prefer alcohol with enhanced health functionalities by adding various medicinal ingredients while adding taste and aroma. Accordingly, medicinal fragrance liquor that can be used as a raw material of various herbal medicines and natural products are of interest.
전통주와 관련하여, 대나무 약주의 제조방법(대한민국 특허등록 제 0342709호), 강장 또는 강정용 한방주 및 이의 제조방법(대한민국 특허등록 제 0701336호), 콩 부산물을 이용한 전통 약주 제조방법(대한민국 특허등록 제 0550446호), 오디 약주 및 이의 제조방법(대한민국 특허등록 제 0533098호), 사과주 및 그의 제조방법(대한민국 특허등록 제 0769207호), 정선 황기주(대한민국 특허출원 제 10-2003-0057125호), 산삼 배양근을 함유한 약주류의 제조방법(대한민국 특허등록 제 0686888호), 기호성과 기능성을 갖는 매실 복분자 혼합주(대한민국 특허등록 제 0815275호), 백련잎 추출액을 이용한 주류의 제조방법(대한민국 특허등록 제 0508615호), 산수유를 이용한 전통 약주의 제조방법과 이의 방법으로 제조한 산수유 약주(대한민국 특허등록 제 0428251호), 올방개를 주원료로 하는 민속주의 제조방법(대한민국 특허등록 제 0449499호) 등 매우 다양한 천연물 및 한방자원을 활용한 술이 개발되었고,Regarding traditional liquor, bamboo medicinal liquor manufacturing method (Korean Patent Registration No. 0342709), tonic or Kang Jeong-yong herbal liquor and its manufacturing method (Republic of Korea Patent Registration No. 0701336), traditional herbal liquor manufacturing method using soybean by-products (Korea Patent Registration No. 0550446), Audi Yakju and its manufacturing method (Korean Patent Registration No. 0533098), Apple wine and its manufacturing method (Korean Patent Registration No. 0769207), Jeong Sun Hwang (Korea Patent Application No. 10-2003-0057125), Sansam Manufacturing method of medicinal liquor containing culture roots (Korean Patent Registration No. 0686888), Mixed plum wine with palatability and functionality (Korean Patent Registration No. 0815275), Production method of liquor using white lotus leaf extract (Korean Patent Registration No. 0508615) No.), manufacturing method of traditional yakju using cornus oil, and cornus lacquer made by the method (Korean Patent Registration No. 0428251) Liquor has been developed using a wide variety of natural products and herbal resources, such as folkism manufacturing method (Korean Patent Registration No. 0449499).
옥수수와 관련하여서는, 옥수수를 포함하는 건강 보조식품의 제조방법(대한민국 특허출원 제 2006-0021913호), 옥수수 수염과 식이섬유를 함유하는 조성물의 제조방법(대한민국 특허출원 제 2005-0067853호), 옥수수 수염 추출물을 함유하는 숙취 해소제 및 이를 함유하는 건강보조식품(대한민국 특허출원 제 2006-0052543호), 옥수수 수염 추출액과 다슬기 분말을 함유하는 조성물의 제조방법(대한민국 특허출원 제 2005-0055526호), 옥수수 수염 추출액을 함유한 음료의 제조방법(대한민국 특허출원 제 2005-0026489호) 등이 보고된 바 있으나, Regarding corn, a method for producing a dietary supplement containing corn (Korean Patent Application No. 2006-0021913), a method for preparing a composition containing corn whiskers and dietary fiber (Korean Patent Application No. 2005-0067853), corn Hangover releasing agent containing the beard extract and health supplements containing the same (Korean Patent Application No. 2006-0052543), manufacturing method of the composition containing the corn beard extract and fine powder (Korean Patent Application No. 2005-0055526), Although a method for preparing a beverage containing corn beard extract (Korean Patent Application No. 2005-0026489) has been reported,
찰옥수수를 이용하여 전통약주의 향미를 증진시키고 색도를 개선한 전통약주의 개발에 대하여는 아직까지 보고된 바가 없다.
There is no report on the development of traditional Yakju, which improved the flavor and improved the color of traditional Yakju by using waxy corn.
본 발명의 목적은 전통약주의 향미와 색도를 개선시키고, 전통약주의 관능을 향상시키며, 저장 안정성도 확보한 찰옥수수 전통약주 및 그의 제조방법을 제공하는 것이다.An object of the present invention to improve the flavor and color of traditional Yakju, to improve the sensuality of traditional Yakju, and to provide a traditional traditional waxy corn and a method of manufacturing the same secured storage stability.
또한, 찰옥수수가 풍부한 생리활성 성분을 함유하고 있어 기능성 식품으로서의 가치가 충분함에도 불구하고, 일반 옥수수에 비해 노란색이 없고, 특유의 향이 약하며, 이를 극복할 과학적이고 차별화된 가공 기술이 개발되지 않아 찰옥수수의 가치가 저평가되었다는 점에 착안하여, 찰옥수수의 색도 및 향미를 강화 발현시키는 가공 방법을 제공하고자 한다. In addition, although it contains bioactive ingredients rich in waxy corn, despite its value as a functional food, it has no yellow color compared to normal corn, has a peculiar fragrance, and has not developed scientific and differentiated processing technology to overcome it. In light of the undervalued value of corn, it is intended to provide a processing method that enhances the color and flavor of waxy corn.
또한, 이러한 가공 방법을 통해, 찰옥수수의 소비에 한계가 있어 홍수 출하시에 가격이 하락하였던 문제점을 해결하고자 한다.
In addition, through this processing method, there is a limit to the consumption of waxy corn to solve the problem that the price drop at the time of flood shipping.
본 발명에서는 찰옥수수를 선별한 후 분말로 만든 후에 볶음 처리하여서 볶은 찰옥수수 분말을 제공하는 단계; 종국을 접종시킨 입국에 정제수와 사카로마이세스 세레비시아에(Saccharomyces cerevisiae) 효모를 가한 후 발효하여 술덧을 제조하는 1단 담금 단계; 쌀 및 볶은 찰옥수수 분말을 증자하고, 이를 정제수와 함께 1단 담금한 술덧에 첨가하는 2단 담금 단계; 및 발효, 숙성 및 여과시키는 단계를 포함하는 것을 특징으로 하는 찰옥수수 전통약주의 제조방법을 제공한다.In the present invention, by selecting the waxy corn after making the powder and then roasting to provide the roasted waxy corn powder; Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and roasted waxy corn powder and adding the same to the dipped rice wine in one stage with purified water; And it provides a method of producing waxy traditional corn wine, characterized in that it comprises fermentation, ripening and filtering.
또한, 본 발명에서는 상기 2단 담금 단계에서 쌀을 먼저 증자 솥에 깔고 그 위에 볶은 찰옥수수 분말을 넣고 증자하는 것을 특징으로 하는 제조방법을 제공한다. In addition, the present invention provides a manufacturing method characterized in that the rice in the two-stage immersion step first spread in the cooker and put roasted waxy corn powder thereon.
또한, 본 발명에서는 상기 제조방법에 따라 제조된 찰옥수수 전통약주를 제공한다.
In addition, the present invention provides a waxy traditional corn wine prepared according to the manufacturing method.
본 발명에 의한 찰옥수수 전통약주는 대한민국 충북 괴산군 칠성면에서 재배한 친환경 유기농 찰옥수수를 주원료로 사용한 것으로, 찰옥수수의 향미와 색도가 강화 발현되어 전통약주의 향미와 색도도 향상되고, 관능이 개선되며, 저장 안정성이 되는 우수한 효과를 갖는다. Chak corn traditional herbal medicine according to the present invention using eco-friendly organic waxy corn grown in Chilseong-myeon, Goesan-gun, Chungbuk, Korea as a main ingredient, the flavor and color of waxy corn are enhanced and expressed, and the flavor and color of traditional medicine are improved, and the sensory is improved. It has the excellent effect of becoming storage stability.
또한, 찰옥수수의 소비를 촉진시켜 찰옥수수 재배 농가의 소득 향상에 기여하고, 식이섬유소를 비롯한 풍부한 영양 성분으로 인해 바쁜 현대인들의 건강 증진에 도움을 줄 수 있는 매우 유용한 발명이다.
In addition, it is a very useful invention that promotes the consumption of waxy corn and contributes to the income improvement of the waxy corn farmers, and helps to improve the health of busy modern people due to the rich nutrients, including dietary fiber.
본 발명에 따르면, 찰옥수수를 선별한 후 분말로 만든 후에 볶음 처리하여서 볶은 찰옥수수 분말을 제공하는 단계; 종국을 접종시킨 입국에 정제수와 사카로마이세스 세레비시아에(Saccharomyces cerevisiae) 효모를 가한 후 발효하여 술덧을 제조하는 1단 담금 단계; 쌀 및 볶은 찰옥수수 분말을 증자하고, 이를 정제수와 함께 1단 담금한 술덧에 첨가하는 2단 담금 단계; 및 발효, 숙성 및 여과시키는 단계를 포함하는 것을 특징으로 하는 찰옥수수 전통약주의 제조방법 및 그로부터 제조된 찰옥수수 전통약주를 제공한다.According to the present invention, the step of screening the waxy corn after making the powder and then roasting to provide the roasted waxy corn powder; Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and roasted waxy corn powder and adding the same to the dipped rice wine in one stage with purified water; And fermentation, aging, and filtration to provide a traditional method of manufacturing waxy corn, and waxy corn traditional medicine prepared therefrom.
찰옥수수는 간식용 풋옥수수의 한 종류로, 이름처럼 매우 차진 것이 특징인데, 이는 일반 옥수수와는 전분 구조가 달라서, 씨눈을 둘러싸고 있는 부분이 전분을 구성하는 성분인 아밀로펙틴만으로 이루어져 있기 때문이다. 둥근 알 모양의 흰색 재래종이 가장 많이 재배되고 있지만, 근래에는 검정색 찰옥수수에 대한 기호도도 높아지고 있다. 항암, 항당뇨, 항고혈압, 항산화성 및 항노화성 성분, 식이섬유소, 식물성 스테롤 등의 기능성 물질을 함유하고 있다고 알려져 있다.Waxy corn is a kind of snack corn, which, as its name suggests, is very cold because its starch structure is different from ordinary corn, and the part surrounding the seed is made up of only amylopectin, which constitutes starch. Round white eggs are the most cultivated, but in recent years, the black waxy corn has also become more popular. It is known to contain functional substances such as anticancer, antidiabetic, antihypertensive, antioxidant and anti-aging components, dietary fiber, and vegetable sterols.
본 발명에서는 양질의 찰옥수수를 선별한 후 분말로 만들어서 사용한다. 바람직하게, 찰옥수수는 50 메쉬(mesh) 크기를 갖도록 분쇄한다. In the present invention, the waxy corn of good quality is selected and used as a powder. Preferably, the waxy corn is ground to have a size of 50 mesh.
찰옥수수 분말을 볶음 처리하는데, 바람직하게는 95℃에서 30분 동안 볶는다. 상기 볶음 처리에 의해 찰옥수수 분말의 색도 및 향미가 강화되는 효과가 발생한다.The waxy corn powder is roasted, preferably at 95 ° C. for 30 minutes. By the roasting process, the color and flavor of the waxy corn powder is enhanced.
원료미인 쌀의 30%를 수세하고, 증자하여 30?40℃로 냉각시키고, 종국을 접종하여 입국을 제조한다. 바람직하게, 종국으로는 아스퍼질러스 가와치(Aspergillus kawacchii)가 사용된다. 30% of the raw rice is washed with water, steamed, cooled to 30-40 DEG C, and finally inoculated to prepare entry. Preferably, Aspergillus kawacchii ) is used.
제조된 입국에 활성탄 처리한 정제수와 사카로마이세스 세레비시아에 (Saccharomyces cerevisiae) 효모를 가하고 2일 동안 1단 담금한다. Purified water and activated Saccharomyces cerevisiae (Saccharomyces cerevisiae) Yeast is added and soaked in 1 stage for 2 days.
이어서, 나머지 70%의 쌀을 증자 솥에 먼저 깔고 그 위에 볶은 찰옥수수 분말을 넣고 증자한다. Subsequently, the remaining 70% of rice is first spread in a cooker, and the roasted waxy corn powder is added thereto and cooked.
2단 담금 후 발효 온도를 25℃로 유지하면서 5일 동안 발효시킨 후 3일 동안 숙성시키다. After two stages of immersion, the fermentation was carried out for 5 days while maintaining the fermentation temperature at 25 ℃ and aged for 3 days.
숙성된 약주를 여과한 후 병입하여 건강 기능성이 강화된 찰옥수수 전통약주를 완성한다.
After filtering aged bottled wine, it completes traditional waxy corn with health function.
이하, 본 발명을 실시예를 들어 보다 상세히 설명하기로 한다. 그러나, 실시예는 본 발명의 예시를 나타내는 것일 뿐이며, 본 발명의 권리범위가 이에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, the embodiments are only illustrative of the present invention, and the scope of the present invention is not limited thereto.
실시예Example
(1) 볶은 옥수수 분말의 제조(1) Preparation of Roasted Corn Powder
본 실시예에서 사용된 찰옥수수는 대한민국 충북 괴산군 칠성면에서 친환경 유기농으로 재배된 것이다. The waxy corn used in this example is grown in an eco-friendly organic farm in Chilseong - myeon, Goesan - gun, Chungbuk, Korea.
찰옥수수를 분쇄기에 의해 50 메쉬 크기를 갖도록 분쇄하였다. 이어서, 95℃에서 30분간 저어주면서 볶아, 볶은 찰옥수수 분말 2kg을 수득하였다.
Waxy corn was ground to a 50 mesh size by a mill. Subsequently, the mixture was stirred with stirring at 95 ° C. for 30 minutes to obtain 2 kg of roasted waxy corn powder.
(2) 입국 제조 (2) entry manufacturing
쌀 3kg을 세척한 후 5시간 동안 침지하고, 물을 제거하여 수분 흡수율을 30?35%로 유지하였다. 이를 증자하여 증자미를 30℃까지 냉각시킨 후 습도 90% 상태에서 2시간 동안 퇴적 및 방치하고, 증자미에 3g의 아스퍼질러스 가와치(Aspergillus kawacchii) 종국을 균일하게 접종한 후 서로 잘 섞고, 50mm 두께로 펼쳐서 온도 25?30℃, 습도 30?40%에서 3일간 배양하여 입국을 완성하였다.
After washing 3kg of rice was immersed for 5 hours, water was removed to maintain the water absorption at 30 ~ 35%. After cooking, the cooked rice is cooled to 30 ° C and deposited and left for 2 hours at a humidity of 90%, and 3g of Aspergillus gauchi ( Aspergillus) kawacchii ) final inoculation was uniformly inoculated, mixed well, and spread to 50mm thickness and incubated for 3 days at a temperature of 25 ~ 30 ℃, humidity 30 ~ 40% to complete the entry.
(3) 1단 담금 (3) 1st stage immersion
상기에서 제조한 입국에 활성탄 처리한 정제수 4.5L와 사카로마이세스 세레비시아에(Saccharomyces cerevisiae) 건조 효모 1.5g을 가한 후 25?30℃에서 2일 동안 발효시켰다.
4.5L of purified carbon treated with activated carbon and saccharomyces cerevisiae ( Saccharomyces) cerevisiae ) 1.5 g of dry yeast was added and fermented at 25-30 ° C. for 2 days.
(4) 2단 담금 (4) 2-stage immersion
쌀 7kg을 세척한 후 5시간 동안 침지하고, 물을 제거하여 수분 흡수율을 30?35%로 유지하였다. 이를 증자 솥에 먼저 깔고, 그 위에 볶은 찰옥수수 분말 2kg을 올려놓고 증자하였다. 증자 후 이를 25℃ 정도로 방냉하고, 상기의 1단 담금한 술덧에 활성탄 처리한 정제수 18L와 함께 넣었다.
After washing 7kg of rice and soaked for 5 hours, the water was removed to maintain the water absorption at 30 ~ 35%. This was first placed in a cooker, and 2kg of roasted waxy corn powder was put thereon and cooked. After steaming, the mixture was allowed to cool to about 25 ° C. and placed in 18 liters of purified water treated with activated carbon in the above-described single-dip drunk.
(5) 발효 및 품온 관리(5) Fermentation and Temperature Management
상기의 2단 담금 후 발효 과정을 시작하게 되면 2일째부터 품온이 급격히 상승되는 것에 주의하면서 품온을 25℃ 유지하면서 5일 동안 발효시켰다.
When the fermentation process starts after the two-stage immersion, the fermentation was carried out for 5 days while keeping the temperature at 25 ° C. while paying attention to the rapid increase in product temperature from the second day.
(6) 숙성 (6) aging
발효가 끝난 액을 3일 동안 실온에서 정치시켜 찰옥수수의 특유의 향과 부드러운 맛, 색도를 안정화시키는 숙성 과정을 거치면서 찰옥수수의 섬유질 등 발효되지 못하는 성분들을 침전시켰다.
The fermented solution was allowed to stand at room temperature for 3 days, and the fermented ingredients were precipitated while stabilizing the unique aroma, soft taste, and chromaticity of waxy corn.
(7) 여과 및 병입 (7) filtration and bottling
상기에서 숙성된 찰옥수수 술 원액은 2㎛의 압착 여과포를 사용하여 3회 여과하고, 병입 과정을 거쳐 찰옥수수 전통약주를 완성하였다(이하, '찰옥수수 전통약주'라 함).
The waxy corn wine aged as described above was filtered three times using a compressed filter cloth of 2 μm, and finished the waxy corn traditional medicine through the bottling process (hereinafter, referred to as the traditional waxy corn).
비교예Comparative example
2단 단금 단계에서 찰옥수수를 첨가하지 않는 것을 제외하고는 상기 실시예와 동일한 방법으로 전통약주를 제조하였다(이하, '비교예 전통약주'라 함).
Except not adding waxy corn in the two-stage forging step, the traditional medicine was prepared in the same manner as in the above embodiment (hereinafter referred to as 'comparative traditional medicine').
<< 실험예Experimental Example 1: 향기 성분 검사> 1: fragrance ingredient inspection>
본 실험예의 목적은 찰옥수수 전통약주 및 비교예 전통약주의 향기 성분을 과학적으로 측정하여, 본 발명의 찰옥수수 전통약주 향기의 객관적인 자료를 제공하는 것이다.The purpose of this Experimental Example is to scientifically measure the fragrance components of Waxy Corn traditional Yakju and Comparative Example Traditional Yakju, to provide objective data of the Waxy Corn traditional Yakju of the present invention.
찰옥수수 전통약주 및 비교예 전통약주를 디클로로메탄(dichloromethane)으로 추출한 후 무수 황산 나트륨으로 탈수 후 가스크로마토그래피(Gaschromatography) 분석하고, 그 결과를 하기 표 1에 기재하였다. 이때 사용한 기기는 HP-6890, 컬럼은 HP-FFAP(film thickness 0.5㎛, length 50m, I.D. 0.32㎛, detector : FID)이었다.
Waxy Corn Traditional Medicine and Comparative Example Traditional medicine was extracted with dichloromethane and dehydrated with anhydrous sodium sulfate, followed by gas chromatography (Gaschromatography) analysis and the results are shown in Table 1 below. The instrument used was HP-6890, the column was HP-FFAP (film thickness 0.5㎛, length 50m, ID 0.32㎛, detector: FID).
상기 표 1로부터 알 수 있듯이, 찰옥수수 전통약주는 화사하고 산뜻한 향기를 주는 에틸 아세테이트(ethyl acetate)를 비교예 전통약주에 비해 다량 함유하고 있고, 이소아밀알콜(isoamyl alcohol)과 같은 고비점 화합물 및 아세트알데히드(acetaldehyde)와 같은 극저비점 화합물은 비교예 전통약주에 비해 적게 함유하였다. 그 결과, 본 발명의 찰옥수수 전통약주는 일반 약주에 비해 깊은 풍미를 갖으며, 향긋한 맛과 혀끝에서 감도는 잔잔한 향이 좋은 것으로 나타났다.
As can be seen from Table 1, waxy corn traditional medicine contains a large amount of ethyl acetate, which gives a bright and fresh scent, compared to the traditional medicine of Comparative Example, and has a high boiling point compound such as isoamyl alcohol and Very low boiling point compounds, such as acetaldehyde, contained less than the comparative traditional medicine. As a result, the waxy corn traditional medicine of the present invention had a deeper flavor than the general medicine, and it was found that the fragrant taste and the gentle aroma of the tip of the tongue were good.
<< 실험예Experimental Example 2 : 색도 측정> 2: chromaticity measurement>
본 실험은 찰옥수수 전통약주 및 비교예 전통약주의 색상을 과학적으로 측정하여, 그로 인한 소비자 선호도를 판단하기 위해 실시하였다.This experiment was conducted to scientifically measure the color of waxy corn traditional medicine and comparative traditional medicine, to determine the consumer preference.
찰옥수수 전통약주 및 비교예 전통약주의 색도를 색차계(Chroma meter, Cm-3500d, Minolta, Japan)를 사용하여 측정하였다. 이때 표준색판(L : 96.85 a : -0.28 b : -0.30)으로 보정한 후, L값(lightness)은 명도로 0(흑색)?100(백색), a값(redness)은 적색도로 -80(녹색)?+100(적색), b값(yellowness)은 황색도로 -50(청색)?+70(황색)의 범위로 표현하였으며, 샘플의 색도를 각각 5회 이상 측정하여 평균 및 편차를 구하고, 그 결과를 하기 표 2에 기재하였다.
Chromic Corn Traditional Yakju and Comparative Example Traditional Yakju was measured using a color meter (Chroma meter, Cm-3500d, Minolta, Japan). At this time, after correcting with standard color plate (L: 96.85 a: -0.28 b: -0.30), L value (lightness) is 0 (black) to 100 (white) and a value (redness) to -80 (red). Green)? + 100 (red) and b value (yellowness) are expressed in the range of -50 (blue)? + 70 (yellow) as yellow, and the chromaticity of the sample is measured at least five times to obtain the average and deviation. The results are shown in Table 2 below.
상기 표 2로부터 알 수 있듯이, 찰옥수수 전통약주는 비교예 전통약주에 비해 흑색과 황색도는 높으나, 적색도는 낮은 것으로 나타났다. 그 이유는 볶은 찰옥수수를 사용하여 찰옥수수의 황색이 약주에 추출된 것으로 판단되며, 색도적인 측면에서 소비자 기호도가 높을 것으로 유추할 수 있다.
As can be seen from Table 2, the waxy traditional corn wine was higher in black and yellow than the comparative traditional medicine, but the redness was low. The reason is that the yellow of waxy corn was extracted in Yakju by using roasted waxy corn, and it can be inferred that consumer preference is high in terms of chromaticity.
<< 실험예Experimental Example 3 : 관능 검사> 3: sensory test>
본 실험은 찰옥수수 전통약주 및 비교예 전통약주의 맛, 향 및 외관을 전체적으로 평가하기 위하여 실시하였다. This experiment was carried out to evaluate the taste, aroma and appearance of traditional waxy corn and comparative traditional medicine.
전통약주의 소비자 선호도를 예측할 수 있는 관능 검사는 술을 즐겨 마시는 20대 내지 50대 남성 50명을 대상으로 실시하였으며, 관능 검사법은 애머린(Amerine)의 포도주 관능 검사법인 A-20 pointcard법에 따라서, 맛 12점, 향 4점, 외관(색도) 4점으로 하고, 검사 결과의 평균값을 구하였으며, 그 결과를 하기 표 3에 기재하였다.
The sensory test to predict consumer preference of traditional medicine was conducted on 50 men in their 20s to 50s who enjoy drinking alcohol.The sensory test was conducted according to the A-20 pointcard method, which is Amerine's wine sensory test. , 12 points of taste, 4 points of aroma, and 4 points of appearance (color) were obtained, and the average value of the test results was obtained, and the results are shown in Table 3 below.
하기 표 3으로부터 알 수 있듯이, 찰옥수수 전통약주가 비교예 전통약주에 비해 외관(색도)와 향, 맛에서 모두 높은 점수를 받아 전체 평가에서 우수한 것으로 나타났다. As can be seen from Table 3, the waxy traditional corn wine was higher in the appearance (color), aroma, and taste than the comparative traditional medicine, it was shown to be excellent in the overall evaluation.
또한, 상기와 동일한 패널을 대상으로 동일한 방법에 의해 음주 4시간 경과 후의 후유증에 대하여 검사하고, 그 결과를 하기 표 4에 기재하였다.The same panel was examined for sequelae after 4 hours of drinking by the same method, and the results are shown in Table 4 below.
상기 표 4로부터 알 수 있듯이, 찰옥수수 전통약주가 비교예 전통약주에 비해 두통, 속 거부감, 복부 팽만감, 숙취 등 모든 항목에서 우수한 것으로 나타났으며, 이로부터 본 발명의 찰옥수수 전통약주는 소비자 선호도가 높고 후유증이 없거나 적어 상품성이 매우 높은 것으로 판단된다.
As can be seen from Table 4, waxy corn traditional medicine was found to be superior in all items, such as headache, stomach discomfort, abdominal bloating, hangover, compared to the traditional herbal medicine, from which the waxy corn traditional medicine of the present invention consumer preference The high marketability and low or no sequelae have a high merchandise.
<< 실험예Experimental Example 5 : 물리화학적 특성 측정> 5: Measurement of Physical and Chemical Properties>
본 실험은 찰옥수수 전통약주 및 비교예 전통약주의 에탄올 함량, pH, 산도 및 탁도를 측정하기 위한 것이다.This experiment is to measure the ethanol content, pH, acidity and turbidity of waxy corn traditional medicine and comparative traditional medicine.
이를 위해, 찰옥수수 전통약주 및 비교예 전통약주의 에탄올 함량을 보메(Baume) 비중계로 측정하였으며, pH는 pH meter(Model 410, thermo orion, USA)로 측정하였다. 또한, 산도 측정은 전통약주 샘플 10㎖에 페놀프탈레인 지시약을 가한 후 0.1N NaOH 표준용액으로 30초 동안 엷은 분홍색이 사라지지 않을 때까지 적정하고, 이때 소요된 0.1N NaOH의 부피(㎖)로서 표기하였다. 그리고, 탁도는 보관성을 평가하기 위한 것으로, 완성된 전통약주를 실온에서 60일 보관 후 샘플링 하여서 시료의 흡광도를 420nm에서 탁도를 측정하였다. 이들 결과를 하기 표 6에 기재하였다. To this end, the ethanol content of waxy traditional medicine and comparative traditional medicine was measured by Baume hydrometer, pH was measured by pH meter (Model 410, thermo orion, USA). In addition, the acidity was measured by adding a phenolphthalein indicator to 10 ml of the traditional medicine liquor, and titrating with 0.1 N NaOH standard solution until the pale pink did not disappear for 30 seconds, and expressed as the volume (mL) of 0.1 N NaOH consumed at this time. . In addition, turbidity is for evaluating storage properties, and the absorbance of the sample was measured at 420 nm by sampling the finished traditional medicine after storage at room temperature for 60 days. These results are shown in Table 6 below.
상기 표 6으로부터 알 수 있듯이, 찰옥수수 전통약주는 비교예 전통약주에 비해 높은 에탄올 함량을 갖는 것으로 나타났는데, 이는 찰옥수수에 포함된 당질이 약주의 발효 숙성 과정에서 유용한 역할을 하였기 때문이다. 산도와 pH는 본 발명의 찰옥수수 전통약주와 비교예 전통약주에서 비슷하게 나타났다. 또한, 비교예 전통약주에서는 미세 침전이 나타나서 탁도가 높았으나, 찰옥수수 전통약주에서는 탁도가 낮게 나타났다. As can be seen from Table 6, the waxy traditional corn wine has a higher ethanol content than the comparative traditional medicine because the sugar contained in waxy corn played a useful role in fermentation ripening process of the wine. The acidity and pH of the waxy corn traditional medicine of the present invention and the comparative traditional medicine were similar. In addition, in the traditional Yakju of Comparative Example, fine precipitation appeared and the turbidity was high. However, the turbidity of the traditional Yakju was low.
Claims (3)
종국을 접종시킨 입국에 정제수와 사카로마이세스 세레비시아에(Saccharomyces cerevisiae) 효모를 가한 후 발효하여 술덧을 제조하는 1단 담금 단계;
쌀 및 볶은 찰옥수수 분말을 증자하고, 이를 정제수와 함께 1단 담금한 술덧에 첨가하는 2단 담금 단계; 및
발효, 숙성 및 여과시키는 단계
를 포함하는 것을 특징으로 하는 찰옥수수 전통약주의 제조방법.
Screening the waxy corn and then roasting it to provide roasted waxy corn powder;
Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake;
A two-stage immersion step of adding rice and roasted waxy corn powder and adding the same to the dipped rice wine in one stage with purified water; And
Fermentation, Aging and Filtration
Gwak corn traditional medicine production method comprising a.
상기 2단 담금 단계에서 쌀을 먼저 증자 솥에 깔고 그 위에 볶은 찰옥수수 분말을 넣고 증자하는 것을 특징으로 하는 제조방법.
The method according to claim 1,
In the two-stage immersion step, the rice is first placed in a cooker, and the roasted waxy corn powder is put therein and cooked.
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KR20160105039A (en) * | 2015-02-27 | 2016-09-06 | 중원대학교 산학협력단 | Method for producing beer containing waxy corn and beer containing waxy corn produced by the same method |
CN110656005A (en) * | 2019-09-17 | 2020-01-07 | 南京农业大学 | Preparation method of waxy corn wine rich in anthocyanin |
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CN110656005A (en) * | 2019-09-17 | 2020-01-07 | 南京农业大学 | Preparation method of waxy corn wine rich in anthocyanin |
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