KR20200032926A - A white wine and its preparation method - Google Patents
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- 235000020097 white wine Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 24
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 239000010903 husk Substances 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 244000062793 Sorghum vulgare Species 0.000 claims description 20
- 235000019713 millet Nutrition 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 16
- 238000004821 distillation Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 7
- 102100022624 Glucoamylase Human genes 0.000 claims description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000011369 resultant mixture Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims 1
- 235000019990 fruit wine Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000006079 Schisandra chinensis Species 0.000 abstract 7
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 7
- 240000008114 Panicum miliaceum Species 0.000 abstract 1
- 235000007199 Panicum miliaceum Nutrition 0.000 abstract 1
- 235000007230 Sorghum bicolor Nutrition 0.000 abstract 1
- 238000001354 calcination Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 11
- 238000007689 inspection Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229940124594 traditional oriental medicine Drugs 0.000 description 2
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001400472 Omiza Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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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
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
-
- 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
- C12G2200/00—Special features
- C12G2200/15—Use of particular enzymes in the preparation of wine
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
Description
본 발명은 와인-양조 과학 및 기술 분야에 대한 것으로서 더 상세하게는 오미자(영하구기자, 구기자나무, Lycium barbarum) 함유 화이트 와인 및 그 제조 방법에 대한 것이다.The present invention relates to the field of wine-brewing science and technology, and in more detail, Omija (young haguja, goji berry , Lycium barbarum ) containing white wine and a method for manufacturing the same.
사람들의 생활수준이 향상됨에 따라 일반적인 화이트 와인은 아직 음주자의 요구 사항을 충족시키지 못했으며, 기본적인 건강관리 기능과 건강증진을 위한 화이트 와인에 대한 요구 사항이 있다.As people's living standards have improved, general white wine has not yet met the needs of drinkers, and there are basic health care functions and requirements for white wine for health promotion.
현대 약리학 연구는, 오미자(Schisandra chinensis)가 혈액 순환을 촉진하고 노화를 지연시키며 혈관을 확장시키고 심근 수축력을 향상시켜 심혈관 질환을 예방 및 치료하고 종양에 저항하며 피로에 저항하는, 영양 및 건강관리 효과가 있음을 입증했다.Modern pharmacological studies have shown that Schizandra chinensis promotes blood circulation, delays aging, dilates blood vessels, improves myocardial contractility, prevents and treats cardiovascular disease, resists tumors, and resists fatigue. Prove that there is.
구기자(wolfberry)를 원료로 사용하고 발효 및 담금 기술을 결합한 생산 공정을 채택한 오미자 함유 과일 와인과 고체 발효 기술로 제조된 오미자 함유 화이트 와인은 중증도 알코올 도수, 묵직한(full-bodied) 향 및 가벼운-지속적이고 감미로운 맛을 가지며, 영양 가치 및 오미자 의약 가치를 보전하고, 인체에 의해 완전히 흡수가 잘 된다.Fruit wine containing Omija using wolfberry as a raw material and adopting a production process that combines fermentation and immersion technology, and white wine containing Omija produced by solid fermentation technology have moderate alcohol content, full-bodied aroma, and light-lasting It has a sweet taste, preserves nutritional value and Omija medicinal value, and is well absorbed by the human body.
전통적인 방법으로는 오미자의 효능을 충분히 발휘할 수 없으며 이로부터 제조된 화이트 와인은 입맛이 좋지 않다. 보조 재료의 성분을 충분히 흡수하고 화이트 와인의 우수한 입맛(mouthfeel)을 유지할 수 있는 제조 방법이 필요하다.Traditional methods cannot fully demonstrate the efficacy of Omija, and white wine made from this does not have a good taste. There is a need for a manufacturing method that can sufficiently absorb the ingredients of the auxiliary material and maintain the excellent mouthfeel of white wine.
본 발명은 오미자 함유 화이트 와인의 신규한 제품 및 그 제조 방법을 개시한다. 제조 방법은 다음과 같다: ① 원료 전처리 : 좋은 품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세정하고, 물기 제거하고 그 결과의 구기자를 80℃ ~ 135℃에서 15분 ~ 120분 동안 열기 건조(베이킹) 한다. ② 요리(cooking) 및 분쇄 : 0.5 시간 동안 열기 건조된 구기자를 요리; 1.5시간 동안 1:2:2 비율의 분쇄된 수수, 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 요리; ③ 재료 혼합 : 건조된 상태에서 5.5:1 비율의 오미자와 보조 재료를 적당량의 물을 첨가하면서 균일하게 혼합하여 수분 함량 55%의 혼합 재료를 얻음; ④ 증류 효모 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모 및 글루코아밀라아제를 첨가하고 균일하게 혼합, 이때 알코올 효모는 혼합 재료의 0.5%로 첨가; ⑤ 발효 : 발효를 위해 수분 함량을 75%로 유지하면서 혼합한 결과물을 용기에 28℃에서 12일간 숙성; ⑥ 증류 : 발효 결과물을 증류를 위해 10% 기장겨와 함께 레토르트에 넣고, 초류와 후류를 분리하고, 품질에 따라 와인을 수집; ⑦ 저장 : 초류, 후류 및 고품질의 중류를 1년 이상 저장; ⑧ 블렌딩 및 착향; ⑨ 충전 및 시험.The present invention discloses a novel product of Omija-containing white wine and a method for manufacturing the same. The manufacturing method is as follows: ① Raw material pre-treatment: Good quality goji berries are selected as raw materials, impurities are removed, washed, and water is removed, and the resulting goji berries are opened at 80 ℃ ~ 135 ℃ for 15 minutes to 120 minutes. Dry (baking). ② cooking and crushing: cook wolfberry dried for 0.5 hour; Cooking auxiliary ingredients including crushed sorghum, millet bran and rice husk in a 1: 2: 2 ratio for 1.5 hours; ③ Material mixing: 5.5% ratio of Omiza and auxiliary ingredients in a dried state is uniformly mixed while adding an appropriate amount of water to obtain a mixed material having a moisture content of 55%; ④ Distilled yeast addition: When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, at this time, alcohol yeast is added at 0.5% of the mixed material; ⑤ fermentation: aging the resulting mixture at 28 ° C. for 12 days while maintaining the moisture content at 75% for fermentation; ⑥ Distillation: The fermentation product is put into a retort with 10% millet bran for distillation, and the first and the second are separated, and wine is collected according to quality; ⑦ Storage: Storing the first class, the second class and the middle class of high quality for more than one year; ⑧ blending and flavoring; ⑨ Charging and testing.
위의 방법으로 제조된 화이트 와인은 맛이 좋고, 입맛이 좋으며, 건강에 도움이 되고 오미자의 유익한 효과를 충분히 결합시킬 수 있다.The white wine produced by the above method has good taste, good taste, good health, and can sufficiently combine the beneficial effects of Omija.
본 발명의 기술적 해결 방안은 다음과 같다:Technical solutions of the present invention are as follows:
기술적인 프로세스:Technical process:
원료 구기자(wolfberry) → 선택 및 불순물 제거 → 세척 → 물기 제거(draining) → 열기 건조(baking, 베이킹) → 요리(cooking) → 분쇄 → 재료 혼합 → 냉각 → 알코올 효모 첨가 → 발효 → 증류 → 저장 → 블렌딩(blending) → 착향(flavoring) → 충전 → 시험 → 완제품.Raw wolfberry → Selection and removal of impurities → Washing → Draining → Hot drying (baking, baking) → Cooking → Grinding → Mixing materials → Cooling → Adding alcohol yeast → Fermentation → Distillation → Storage → Blending (blending) → flavoring → filling → testing → finished product.
작동 포인트 :Operating point:
① 원료 전처리 : 밝은 붉은 색을 띤 원료 구기자(wolfberry)를 선택하고, 묵은 냄새가 나는 구기자 및 기타 불순물을 제거하고, 정수한 물로 세척하고, 물기를 제거하고, 과하게 열기 건조하는 것을 피하면서 15분 내지 120분 동안 80℃ 내지 135℃에서 오븐으로 열기 건조하여 묵직한(full-bodied) 오미자 아로마(Schisandra chinensis aroma)를 생성한다;① Raw material pre-treatment: Choose raw wolfberry with a bright red color, remove old wolfberry and other impurities, wash with purified water, remove water, and avoid excessive heat drying for 15 minutes. Heat drying in an oven at 80 ° C. to 135 ° C. for 120 minutes to produce a full-bodied Schizandra chinensis aroma;
② 요리 및 분쇄(cooking and pulverizing) : 와인을 양조하는 과정에서 메탄올의 생성을 줄이기 위해 펙틴을 분해하기 위해 0.5시간 내지 1시간 동안 열기 건조된 구기자를 요리하고; 와인의 품질에 영향을 미치는 오미자 씨(pit)를 깨는 것을 피하면서 GFM-DFP로 구기자를 분쇄하고; 수수(sorghum)(분쇄된 것), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 1시간 내지 3시간 동안 요리한다;② cooking and pulverizing: cooking wolfberry dried for 0.5 to 1 hour to decompose pectin to reduce the production of methanol in the process of brewing wine; Crushing goji berries with GFM-DFP while avoiding breaking the Omija pit affecting the quality of the wine; Cook auxiliary ingredients including sorghum (milled), millet bran and rice husk for 1 to 3 hours;
③ 재료 혼합(material mixing) : (2.5-7.5):1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 50% ~ 60%의 수분 함량을 갖는 혼합 재료를 얻는다;③ Material mixing: (2.5-7.5): 50% ~ 60% by mixing the dried goji and auxiliary ingredients (including sorghum, millet bran, and rice husk) in an appropriate ratio while adding an appropriate amount of water. To obtain a mixed material with a moisture content of;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 30℃-38℃에 도달할 때 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.3% ~ 0.8%로 첨가한다;④ Alcohol yeast (distiller's yeast) addition: When the temperature of the mixed material reaches 30 ℃ -38 ℃, alcohol yeast and glucoamylase are added and mixed uniformly, where alcohol yeast is 0.3% ~ 0.8 of the mixed material %;
⑤ 발효 : 발효를 위해, 18℃ ~ 28℃의 온도에서 10일 ~ 14일 동안 수분 함량을 55% ~ 80%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar), 탱크 또는 통(pool)에 넣는다;⑤ Fermentation: For fermentation, the mixture result in step ④ is kept in a jar, tank or pool while maintaining the water content of 55% to 80% for 10 to 14 days at a temperature of 18 ℃ to 28 ℃. );
⑥ 증류 : 발효 결과물을 증류를 위해 10% -15% 기장겨와 함께 레토르트(retort)에 넣고 전류와 후류를 분리하고 품질에 따라 와인을 수집한다;⑥ Distillation: The fermentation result is put into a retort with 10% -15% millet bran for distillation, the current and wake are separated and the wine is collected according to the quality;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장한다;⑦ Storage: Store current, wake and high-quality midstream for more than 1 year;
⑧ 블렌딩(blending) 및 착향(flavoring) : 특정 비율로 특정 시간 동안 저 장된 여러 종류의 화이트 와인을 블렌딩하고 착향한다;⑧ blending and flavoring: blend and flavor different types of white wines stored for a certain period of time at a specific rate;
⑨ 충전 및 검사.⑨ Charging and inspection.
하기 실시 예는 당해 기술 분야의 통상의 기술자가 본 발명을 보다 완전하게 이해할 수 있도록 제공되지만, 본 발명을 어떠한 방식으로든 제한하는 것은 아니다.The following examples are provided to enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way.
실시예 1Example 1
본 발명의 오미자 함유 화이트 와인이 주로 다음의 단계에 따라 제조된다:The white wine containing Omija of the present invention is mainly prepared according to the following steps:
① 원료 전처리(raw material pretreatment) : 고품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세척하고, 물기를 제거하고, 15분 동안 120℃에서 열기 건조한다;① Raw material pretreatment: Select high quality goji berries as raw materials, remove impurities, wash, remove moisture, and heat dry at 120 ℃ for 15 minutes;
② 요리 및 분쇄(cooking and pulverizing) : 0.5시간 동안 열기 건조된 구기자를 요리하고, 1:2:2 비율의 수수(sorghum)(분쇄된 것), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 1.5시간 동안 요리한다;② Cooking and pulverizing: cook hot-dried goji berries for 0.5 hour, sorghum (milled), millet bran and rice husk at a ratio of 1: 2: 2 Cook the auxiliary ingredients including) for 1.5 hours;
③ 재료 혼합(material mixing) : 5.5:1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 55% 수분 함량을 갖는 혼합 재료를 얻는다;③ Material mixing: 5.5: 1 ratio of dried goji and auxiliary materials (including sorghum, millet bran, and rice husk) is uniformly mixed while adding an appropriate amount of water to obtain a mixed material with 55% moisture content. Get;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.5%로 첨가한다;④ Alcohol yeast (distiller's yeast) addition: When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, where the alcohol yeast is 0.5% of the mixed material Add as;
⑤ 발효 : 발효를 위해, 28℃의 온도에서 12일 동안 수분 함량을 75%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar)에 넣는다;⑤ Fermentation: For fermentation, the resultant mixture in step ④ is placed in a jar while maintaining the water content at 75% for 12 days at a temperature of 28 ° C;
⑥ 증류 : 발효 결과물을 증류를 위해 10% 기장겨와 함께 레토르트(retort)에 넣고, 전류와 후류를 분리하고, 품질에 따라 와인을 수집한다;⑥ Distillation: The fermentation product is put into a retort with 10% millet bran for distillation, the current and wake are separated, and wine is collected according to quality;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장한다;⑦ Storage: Store current, wake and high-quality midstream for more than 1 year;
⑧ 블렌딩(blending) 및 착향(flavoring);⑧ blending and flavoring;
⑨ 충전 및 검사.⑨ Charging and inspection.
실시예 2Example 2
본 발명의 오미자 함유 화이트 와인이 주로 다음의 단계에 따라 제조된다:The white wine containing Omija of the present invention is mainly prepared according to the following steps:
① 원료 전처리(raw material pretreatment) : 고품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세척하고, 물기를 제거하고, 100분 동안 80℃에서 열기 건조한다;① Raw material pretreatment: Select high quality goji berries as raw materials, remove impurities, wash, remove water, and heat dry at 80 ℃ for 100 minutes;
② 요리 및 분쇄(cooking and pulverizing) : 1시간 동안 열기 건조된 구기자를 요리하고, 1:1:1 비율의 수수(sorghum)(분쇄된 것), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 2시간 동안 요리한다;② Cooking and pulverizing: cooking hot-dried goji berries for 1 hour, sorghum (milled), millet bran and rice husk in a 1: 1: 1 ratio Cook the auxiliary ingredients including) for 2 hours;
③ 재료 혼합(material mixing) : 5:1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 60% 수분 함량을 갖는 혼합 재료를 얻는다;③ Material mixing: Mix the dried goji and auxiliary materials (including sorghum, millet bran, and rice husk) in a 5: 1 ratio while adding an appropriate amount of water to mix the material with 60% moisture content. Get;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.6%로 첨가한다;④ Adding alcohol yeast (distiller's yeast): When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, where alcohol yeast is 0.6% of the mixed material Add as;
⑤ 발효 : 발효를 위해, 25℃의 온도에서 14일 동안 수분 함량을 60%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar)에 넣는다;⑤ Fermentation: For fermentation, the resultant mixture in step ④ is placed in a jar while maintaining the water content at 60% for 14 days at a temperature of 25 ° C;
⑥ 증류 : 발효 결과물을 증류를 위해 15% 기장겨와 함께 레토르트(retort)에 넣고, 전류와 후류를 분리하고, 품질에 따라 와인을 수집한다;⑥ Distillation: The fermentation product is put in a retort with 15% millet bran for distillation, the current and wake are separated, and wine is collected according to quality;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장한다;⑦ Storage: Store current, wake and high-quality midstream for more than 1 year;
⑧ 블렌딩(blending) 및 착향(flavoring);⑧ blending and flavoring;
⑨ 충전 및 검사.⑨ Charging and inspection.
실시예 3Example 3
본 발명의 오미자 함유 화이트 와인이 주로 다음의 단계에 따라 제조된다:The white wine containing Omija of the present invention is mainly prepared according to the following steps:
① 원료 전처리(raw material pretreatment) : 고품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세척하고, 물기를 제거하고, 60분 동안 100℃에서 열기 건조한다;① Raw material pretreatment: Select high quality goji berries as raw materials, remove impurities, wash, remove moisture, and heat dry at 100 ℃ for 60 minutes;
② 요리 및 분쇄(cooking and pulverizing) : 1시간 동안 열기 건조된 구기자를 요리하고, 1:1:1 비율의 수수(sorghum)(분쇄된 것), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 2시간 동안 요리한다;② Cooking and pulverizing: cooking hot-dried goji berries for 1 hour, sorghum (milled), millet bran and rice husk in a 1: 1: 1 ratio Cook the auxiliary ingredients including) for 2 hours;
③ 재료 혼합(material mixing) : 5:1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 60% 수분 함량을 갖는 혼합 재료를 얻는다;③ Material mixing: Mix the dried goji and auxiliary materials (including sorghum, millet bran, and rice husk) in a 5: 1 ratio while adding an appropriate amount of water to mix the material with 60% moisture content. Get;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.6%로 첨가한다;④ Adding alcohol yeast (distiller's yeast): When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, where alcohol yeast is 0.6% of the mixed material Add as;
⑤ 발효 : 발효를 위해, 25℃의 온도에서 14일 동안 수분 함량을 60%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar)에 넣는다;⑤ Fermentation: For fermentation, the resultant mixture in step ④ is placed in a jar while maintaining the water content at 60% for 14 days at a temperature of 25 ° C;
⑥ 증류 : 발효 결과물을 증류를 위해 15% 기장겨와 함께 레토르트(retort)에 넣고, 전류와 후류를 분리하고, 품질에 따라 와인을 수집한다;⑥ Distillation: The fermentation product is put in a retort with 15% millet bran for distillation, the current and wake are separated, and wine is collected according to quality;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장한다;⑦ Storage: Store current, wake and high-quality midstream for more than 1 year;
⑧ 블렌딩(blending) 및 착향(flavoring);⑧ blending and flavoring;
⑨ 충전 및 검사.⑨ Charging and inspection.
실시예 4Example 4
본 발명의 오미자 함유 화이트 와인이 주로 다음의 단계에 따라 제조된다:The white wine containing Omija of the present invention is mainly prepared according to the following steps:
① 원료 전처리(raw material pretreatment) : 고품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세척하고, 물기를 제거하고, 50분 동안 90℃에서 열기 건조한다;① Raw material pretreatment: Select high quality goji berries as raw materials, remove impurities, wash, remove moisture, and heat dry at 90 ℃ for 50 minutes;
② 요리 및 분쇄(cooking and pulverizing) : 1시간 동안 열기 건조된 구기자를 요리하고, 1:1:1 비율의 수수(sorghum)(분쇄된 것), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 2시간 동안 요리한다;② Cooking and pulverizing: cooking hot-dried goji berries for 1 hour, sorghum (milled), millet bran and rice husk in a 1: 1: 1 ratio Cook the auxiliary ingredients including) for 2 hours;
③ 재료 혼합(material mixing) : 5:1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 60% 수분 함량을 갖는 혼합 재료를 얻는다;③ Material mixing: 5: 1 ratio of dried goji and auxiliary materials (including sorghum, millet bran, and rice husk) is uniformly mixed while adding an appropriate amount of water to obtain a mixed material with 60% moisture content. Get;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.6%로 첨가한다;④ Adding alcohol yeast (distiller's yeast): When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, where alcohol yeast is 0.6% of the mixed material Add as;
⑤ 발효 : 발효를 위해, 25℃의 온도에서 14일 동안 수분 함량을 60%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar)에 넣는다;⑤ Fermentation: For fermentation, the resultant mixture in step ④ is placed in a jar while maintaining the water content at 60% for 14 days at a temperature of 25 ° C;
⑥ 증류 : 발효 결과물을 증류를 위해 15% 기장겨와 함께 레토르트(retort)에 넣고, 전류와 후류를 분리하고, 품질에 따라 와인을 수집한다;⑥ Distillation: The fermentation product is put in a retort with 15% millet bran for distillation, the current and wake are separated, and wine is collected according to quality;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장한다;⑦ Storage: Store current, wake and high-quality midstream for more than 1 year;
⑧ 블렌딩(blending) 및 착향(flavoring);⑧ blending and flavoring;
⑨ 충전 및 검사.⑨ Charging and inspection.
위의 실시예들에서 제조된 모든 화이트 와인은 좋은 입맛을 가지고 있다. 화이트 와인을 마시는 사람들은 다음날 아침 불편을 느끼지 않을 것이다. 또한, 알콜올 도수가 53%인 위 실시예들의 화이트 와인이 최상의 입맛인 것으로 나타났다. 수면 촉진, 심혈관 건강, 및 몸 전체 건강에 대한 오미자의 효과는 화이트 와인의 작용하에 더 발휘될 것이다. 이것은 전통 한의학의 지식과 매우 일치한다. 전통 한의학 분야에서 많은 건강관리 식품이 화이트 와인을 통한 섭취 후에 더 나은 기능을 발휘할 수 있는 것으로 여겨지며, 본 발명의 오미자 함유 화이트 와인은 더욱 완벽하다.All the white wines prepared in the above embodiments have a good taste. People who drink white wine will not feel uncomfortable the next morning. In addition, it was found that the white wine of the above examples having an alcohol content of 53% was the best taste. The effect of Omija on promoting sleep, cardiovascular health, and overall body health will be further exerted under the action of white wine. This is very consistent with the knowledge of traditional oriental medicine. It is believed that many health care foods in the traditional oriental medicine field can exert a better function after ingestion through white wine, and the white wine containing Omija of the present invention is more perfect.
상술 한 모든 실시 예는 본 발명의 바람직한 예이며, 본 발명을 제한하도록 의도되지 않으며, 본 발명의 보호 범위 내에서 이루어진 수정 및 균등물 치환은 본 발명의 보호 범위에 포함되어야 한다.All the above-described embodiments are preferred examples of the present invention, and are not intended to limit the present invention, and modifications and equivalents made within the protection scope of the present invention should be included in the protection scope of the present invention.
Claims (5)
① 원료 전처리(raw material pretreatment) : 고품질의 구기자를 원료로 선택하고, 불순물을 제거하고, 세척하고, 물기를 제거하고, 15분-120분 동안 80℃-135℃에서 열기 건조하고;
② 요리 및 분쇄(cooking and pulverizing) : 0.5시간 동안 열기 건조된 구기자를 요리하고, 1:2:2 비율의 분쇄된 수수(sorghum), 기장겨(millet bran) 및 쌀껍질(rice husk)을 포함하는 보조 재료를 1.5시간 동안 요리하고;
③ 재료 혼합(material mixing) : 5.5:1 비율의 건조된 구기자와 보조 재료(수수, 기장겨 및 쌀껍질을 포함)를 적당량의 물을 가하면서 균일하게 혼합하여 55% 수분 함량을 갖는 혼합 재료를 얻고;
④ 알코올 효모(distiller's yeast) 첨가 : 혼합 재료의 온도가 35℃에 도달할 때 CHUN-ZHONG-CHUN 알코올 효모와 글루코아밀라아제(glucoamylase)를 첨가하고 균일하게 혼합하며, 여기서 알코올 효모는 혼합 재료의 0.5%로 첨가하고;
⑤ 발효 : 발효를 위해, 28℃의 온도에서 12일 동안 수분 함량을 75%로 유지하면서 상기 ④ 단계에서의 혼합 결과물을 용기(jar)에 넣고;
⑥ 증류 : 발효 결과물을 증류를 위해 10% 기장겨와 함께 레토르트(retort)에 넣고, 전류와 후류를 분리하고, 품질에 따라 와인을 수집하고;
⑦ 저장 : 1년 이상 전류, 후류 및 고품질의 중류를 각각 저장하고;
⑧ 블렌딩(blending) 및 착향(flavoring)하고;
⑨ 충전 및 검사함을 포함하는,
오미자-함유 화이트 와인 제조 방법.A method for producing white wine containing Omija, the method comprising:
① Raw material pretreatment: Select high quality goji berries as raw materials, remove impurities, wash, remove moisture, and heat dry at 80 ℃ -135 ℃ for 15 minutes-120 minutes;
② Cooking and pulverizing: cooking hot-dried goji berries for 0.5 hour, including crushed sorghum, millet bran and rice husk in a 1: 2: 2 ratio Cook the auxiliary ingredients for 1.5 hours;
③ Material mixing: Mix the dried goji and auxiliary materials (including sorghum, millet bran and rice husk) in a ratio of 5.5: 1 with uniform amount of water while mixing 55% moisture content. Get;
④ Adding alcohol yeast (distiller's yeast): When the temperature of the mixed material reaches 35 ℃, add CHUN-ZHONG-CHUN alcohol yeast and glucoamylase and mix uniformly, where alcohol yeast is 0.5% of the mixed material With;
⑤ Fermentation: For fermentation, the resultant mixture in step ④ is placed in a jar while maintaining the water content at 75% for 12 days at a temperature of 28 ° C;
⑥ Distillation: The fermentation product is put into a retort with 10% millet bran for distillation, the current and wake are separated, and wine is collected according to quality;
⑦ Storage: Store current, wake and high-quality midstream for more than 1 year respectively;
⑧ blending and flavoring;
⑨ Including filling and checking boxes,
A method of making Omija-containing white wine.
상기 구기자 원료에 대한 열기 건조는 100℃인, 오미자-함유 화이트 와인 제조 방법.According to claim 1,
The hot air drying for the wolfberry raw material is 100 ℃, Omija-containing white wine manufacturing method.
The white wine according to claim 4, wherein the white wine exhibits an alcohol frequency of 53%.
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