KR20170030958A

KR20170030958A - preparation method of sweet potato distilled spirits

Info

Publication number: KR20170030958A
Application number: KR1020150128548A
Authority: KR
Inventors: 정재우
Original assignee: 정재우
Priority date: 2015-09-10
Filing date: 2015-09-10
Publication date: 2017-03-20
Also published as: KR101764491B1

Abstract

The present invention relates to a method for producing sweet potato-added hard liquor which is a traditional liquor in Korea, by using sweet potato which is a main source of starch of Korean people. To this end, raw rice and sweet potato skin are mixed in the production of steamed rice, and a sweet potato raw material is pre-treated when carrying out a two-staged soaking process. Further, the finished fermented liquor is aged after undergoing a filtration process and a distillation process, and a secondary filtration is carried out after addition of Agastache rugosa (Fisch. & C.A.Mey.) Kuntze (medicinal herb), thereby increasing quality of the sweet potato-added hard liquor. By applying the method for producing sweet potato-added hard liquor to the production of traditional hard liquor, it is possible to produce sweet potato-added hard liquor ensuring higher values and enhanced consumer preference.

Description

Preparation method of sweet potato distilled spirits

The present invention relates to a method for producing sweet potato-added distilled liquor,

More specifically, sweet potato as a source of starch has a high content of 64-82% moisture, 10-30% starch, 0.8-2.8% protein, 0.9-1.2% fiber, and a large amount of vitamin B and C In particular, vitamin C contains about 30 mg of vitamin C, and it is used for snacking, substitution of stock, and frying by processing cooking. Also, it is known that it is used for industrial fermentation, starch production, grass, compound feed, cosmetics, chemical products and the like, and is effective for prevention of lung cancer, lowering of blood cholesterol content and skin care.

The present invention relates to a method for preparing sweet potato spirits by adding sweet potato bark and pulp. More specifically, sweet potatoes have 64 ~ 82% moisture, 10 ~ 30% starch, 0.4 ~ 2.8% protein, 1.2%, 0.5 ~ 1.0% of ash, and about 30mg of vitamin C in 100g. It also contains a lot of minerals such as K and Ca. The enzyme also contains a potent glycosylation enzyme, alpha amylase and gamma amylase. Sweet potatoes are used for snacking, substitution of stocks and for frying, and for industrial use, they are also used for alcohol fermentation, starch preparation, grasses, compound feeds, cosmetics, and chemicals. The potatoes were prepared by adding sweet potato shells to prevent disturbance of lung cancer, reducing blood cholesterol content and skin cosmetic effects, The present invention provides a method for producing distilled liquor by applying distilled liquor which is a traditional liquor to manufacture by filtering and distilling the finished fermented liquor, adding secondary liquor (oriental medicinal herb) for improving the quality of distilled liquor when aging, and performing secondary filtration. To provide sweet potato-added distilled liquor.

Conventional processed foods using sweet potatoes are well known, but it is known that the patented technology utilizes them to apply patented patent application No. 1997-040603 " Manufacturing method of canned sweet potatoes " Registration No. 10-0827413 " Production of sweet potato snacks using retort Application No. 10-2008-0018547 " Production method of sweet potato jam " Application No. 10-2008-0030014 " Honeycomb using pumpkin sweet potato and preparation method thereof " Application No. 10-2010-0056679 " Sweet potato sauce and preparation thereof Method " and the like. On the other hand, as a technique relating to a method for producing distilled liquor using various raw materials, Registration No. 10-1421694 entitled " Method for producing distilled liquor of distilled liquor, 0767625 " Process for producing fig spirits and fig spirals made therefrom ", Registration No. 10-847901 " Process for producing general distillation liquor containing raw ginseng root extract solution ", Registration No. 110-0975669 " Fermentation liquor and distilled liquor using alkaline ionized water &Quot; Registration No. 10-0831319 " Process for producing grape-fermented distiller containing ganoderma and oak wood chips " Registration No. 10-1056050 " -847901 " Process for producing a common distillation stock containing the crude extract of the wild ginseng culture root " Registration No. 110-0975669 & No. 10-2007-0080757 " Production method of fermented liquor and distilled liquor using reionized water " Registration No. 10-0988378 " Production method of distilled liquor for traveling grates " Application No. 10-2004-0105488 " &Quot; Application No. 10-2008-0056800 " Method for producing distilled liquor using palm cactus and distilled liquor made by the method " Application No. 10-2009-0112788 " -2010-7000507 " Distillation liquor having a fresh and natural orientation of persimmon and its preparation method " Application No. 10-2004 -0105489 " Method of producing distillation liquor using silver " Application No. 10-2011 -0000075 " Process for producing fermentation liquor and distilled liquor containing extract "Application No. 10-2010-7011623" Method for producing distilled liquor "Application No. 10-2010 -0047256" Distilled liquor containing acid elk Quot; Application No. 10-2012 -0045900 " Process for producing general distilled liquor to which red ginseng is added ", Application No. 10-2012 -0043432, " Process for producing distilled liquor for distillation of fermented watermelon alcohol. &Quot;

The present invention relates to a method for preparing sweet potato brewers by adding the sweet potato bark to the traditional sweet potato spirits using the food characteristics of the sweet potatoes, The present invention has been accomplished with the technical object of the present invention in that a method for manufacturing a distilled liquor which is a traditional liquor by secondary filtration after addition of a herbal herb (herbal medicine herb) is improved by improving the quality of the sweet potato distillation liquor.

All of the above-mentioned conventional technologies have a lot of problems such as mass production and unsatisfactory consumer satisfaction. As described above, it is widely known that the sweet potato has excellent efficacy. However, a method for producing sweet potato-added spirulders capable of mass production while utilizing the food characteristics of sweet potatoes has not been developed so far.

Therefore, in the present invention, the raw rice and the sweet potato shell are added to the hot pot for preparing the hot pot for the production of distillation liquor, and the sweet potato raw material is pre-treated at the two-stage soaking, and the resulting fermented liquor is filtered and distilled, This study was carried out to investigate the effect of sweet potato spirits on the quality of sweet potato spirits and to improve the quality of sweet potato spirits. And provide a method of providing.

Through the present invention, it is possible to manufacture sweet potato spirits using sweet potato peel and pulp in the simultaneous use of sweet potato peel and foodstuffs, It is an invention that can maximize the food science and nutritional value of sweet potato and provide economic high added value by the development of distilled spirits.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view illustrating a process for producing a distilled sponge using a sweet potato according to the present invention.

The sweet potatoes used in the manufacture of sweet potatoes were found to have various contents of 64-82% moisture, 10-30% starch, 0.4-2.8% protein, 0.8-1.2% fiber, 0.5-1.0% ash, and 100g vitamin C It is a good quality food containing about 30mg. The carotid color of carotid is 1,300 IU and contains K and Ca. The enzyme contains beta-amylase which is a powerful saccharifying enzyme, gamma amylase and maltase in a small amount, and sweet potato starch is starch And is suitable for edible use. However, the viscous substance is not suitable for edible use because it has a relatively small amount of starch, and is used for the production of starch and feed.

In the use of sweet potatoes, it is used for snacks, substitution of stocks, and for frying. For industrial use, it is used for alcohol presentation, starch preparation, grass, compound feed, cosmetics, chemicals, etc. Stems are used as herbs or feeds. On the other hand, its functionality has been reported to be good for prevention of lung cancer, lowering of blood cholesterol content and skin beauty.

In detail, according to the stepwise manufacturing method,

① Rice is washed three times with water,

② Rinse the washed rice with water for 6 hours and immerse it in the rice cooker for 2 hours.

(3) A step of fermentation treatment at 26 ± 1 ° C for 24 hours with 2 kg of steamed rice (steamed rice), 100 g of pre-processed sweet potato shells, 2.5 g of yeast, and 4.25 L of water at the first stage after immersion ,

(4) A step of adding 8 kg of steamed rice, 1,000 g of koji, 800 g of pre-treated sweet potato, 8 g of shiitake powder and 10.3 L of water, and maintaining the temperature at 24 ± 1 ° C for fermentation ,

(5) primary filtration of the final fermented wine (fermented wine) after the two-stage fermentation,

(6) distilling the first filtered fermentation filtrate,

(7) a step of aging the distilled liquor which is distilled alcohol,

⑧ ⑧ ⑧ ⑧ ⑧ ⑧,

⑨ It consists of final product stage.

Hereinafter, the present invention will be described in detail with reference to examples.

1. Materials and Methods

(1) Material

① White rice, sweet potato - In 2014, white rice and sweet potato were cultivated in Andong, Gyeongsangbuk-do.

② Yeast and yeast - White yeast and Sangju yeast (yeast) were used as fermentation products using 50% wheat flour and 50% wheat flour produced in 2014.

③ In the preparation of high rice gruel, heat the steamer, heat the gruel, put the glutinous rice, cover it with the glaze, cover it, heat it, and steam it for 20 ~ 30 minutes.

④ Water purchased the products that are sold in general.

⑤ Pre-treatment of sweet potato

To prepare sweet potatoes, wash the sweet potatoes three times with water, remove the foreign substances, and separate the shells and flesh of the sweet potatoes using a fruit knife. The sweet potato bark to be added together with the preparation of the rice cake was lyophilized and then ground to 300 mesh and stored at 4 ° C for 48 hours. The sweet potato pulp to be used for the two-stage dipping was steamed at about 80 to 90 ° C for about 10 minutes It was naturally dried in shade for 4 days and then stored frozen at 4 ° C for 48 hours and used as a final sample.

The fermentation temperature was 26 ± 1 ° C for 24 hours after the first stage of fermentation, and the fermentation temperature was 25 ± 1 ° C for 7 days after the second stage fermentation. Lt; 0 > C.

The fermentation broth was treated with powdered activated carbon for 1 to 2 hours during the primary filtration. Distillation was carried out by distillation, distillation after distillation, distillation of distilled alcohol was adjusted to the degree of alcohol, aged for 3 months, After the addition of 0.01% of the raw material as a raw material, the mixture was aged in a stainless steel bar at 10 ° C for 3 months, and the aged distilled liquor was subjected to second microfiltration to prepare a final distilled liquor.

⑦ Distillation method

The primary filtered fermented beverage was used as a distillation column except for 5% of the fresh stream with 80-150 mmHg using a rotary evaporator (Rotavapor, R-210, buchi, Swiss).

⑧ Alcohol concentration was measured by specific gravity method.

(9) The pH meter was an Orion (model 410A, USA) meter.

⑩ The L (lightness), a (hue), and b (chroma) values were measured using the Color Techno System (JS555, Japan). L is (100, white; 0, black), a is (-, green; +, red) and b is (-, blue; +, yellow).

⑪ The sensory test was performed by 10 panelists who were well trained by the 5 point intensity method (very weak: 1 point, weakness: 2 points, normal: 3 points, strong: 4 points, very strong: 5 points)

2. Results and Summary

① Alcohol frequency was 30.0 ~ 30.3% for all treatments for distilled spirits

② pH ranged from 4.54 to 5.38 in all treatments

③ There was no significant difference in L value and a value between treatments in all treatments,

b value showed the highest value in no treatment.

① The value of sour taste was higher than that of treatment.

② Bitter taste, sweetness, and refreshing feeling did not show any significant difference in all treatments.

③ Comprehensive tasting treatment - 3 treatment showed higher value than other treatments.

① In case of sour odor and group odor, no treatment was higher than treatment.

② Alcohol odor showed similar value (2.82 ~ 3.05) in all treatments.

Claims

A method for producing a distilled liquor added with sweet potato through primary filtration, distillation, aging and secondary filtration after producing a fermented liquor through washing, dipping, steaming, 1-stage soaking, 2-stage soaking,
2 kg of steamed rice (steamed rice), 2.5 g of yeast, 4.25 L of water and a pretreated sweet potato husk are added at the time of one-stage immersion for one stage of immersion, and the fermentation treatment is carried out at 26 1 캜 for 24 hours,
The fermentation was carried out by maintaining 8 kg of steamed rice, 1000 g of koji, 800 g of pre-processed sweet potato pulp, 800 g of shiitake powder, 8 g of mushroom powder and 10.3 L of water at 24 ± 1 ° C for 7 days, A distillation step, an aging step, and a secondary filtration step.

The method according to claim 1,
The pretreated sweet potato bark was lyophilized and pulverized to 300 mesh and stored at 4 ° C for 48 hours,
Wherein the pre-processed sweet potato flesh is steamed at about 80 to 90 ° C for about 10 minutes, naturally dried in shade for 4 days, and stored at 4 ° C for 48 hours in a frozen state,

3. The method according to claim 1 or 2,
Wherein the fermentation is performed by adding 0.01% of the fermented milk to the weight of the fermented milk obtained through the distillation step and immersing the fermented milk in a stencil for 3 months at 10 ° C.