KR940010859B1 - Process for making unrefined korean wine - Google Patents
Process for making unrefined korean wine Download PDFInfo
- Publication number
- KR940010859B1 KR940010859B1 KR1019920002582A KR920002582A KR940010859B1 KR 940010859 B1 KR940010859 B1 KR 940010859B1 KR 1019920002582 A KR1019920002582 A KR 1019920002582A KR 920002582 A KR920002582 A KR 920002582A KR 940010859 B1 KR940010859 B1 KR 940010859B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- rice
- expanded
- flour
- powder
- Prior art date
Links
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
Landscapes
- 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)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 팽화미분을 주재로 한 탁, 약주의 제조방법에 관한 것이며, 더욱 상세하게는 백미의 증자공정을 생략하여 증자노력과 증자에너지의 절감을 도모하고, 각 단의 사업에서 종전보다도 낮은 온도를 유지하고 특히 2단 사입에서는 곧바로 팽화미분을 투입하므로서 제성시간의 단축과 제성비용의 절감, 그리고 제성량의 중량 및 제성비율의 제고 등에 유효한 팽화미분을 주재로 한 탁, 약주의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of turbid and yakju mainly based on swelled fine powder, and more specifically, to reduce the effort of increasing the steam and increase the energy of the capital by omitting the process of increasing the white rice, the temperature lower than before in each stage business And manufacturing method of turk and Yakju, which is mainly made of expanded powder effective for shortening the production time, reducing the production cost, and increasing the weight and forming ratio of the production volume by directly injecting expanded powder in the second stage injection. will be.
우리네 전통주인 탁, 약주는 백미 또는 밀가루를 주원료로 하여 제조한다. 백미로 탁, 약주를 빚으려면 우선 수세한 후에 고들밥을 쪄서 주모발효제를 혼합하고, 일정온도에서 장시간 발효과정을 거쳐 양조한다. 또 밀가루를 주원료로 하는 탁, 약주는 밀가루를 묽게개어 끓이고 1차로 주모와 발효제를 혼합한 후 2차로 발효제를 본격 혼합, 발효시켜서 양조한다.Our traditional liquor, Tak, Yakju, is made from white rice or wheat flour as main ingredients. To make Tak and Yakju with white rice, wash it first, and then steam it and mix it with fermentation agent and brew it after fermentation for a long time at a certain temperature. Moreover, Tak and Yakju, which are flours as main ingredients, dilute the flour and boil it, mix the fermentation agent with primary hairs first, and brew it by mixing and fermenting the fermentation agents in full scale.
전자의 탁, 약주 제조방법은 고들밥을 짓고 술을 빛기까지 오랜기간과 노력이 소요되고, 한꺼번에 많은양의 고들밥을 지을 경우 고른 증자도 어렵지만 증자노력과 에너지소모 또한 너무 크다.The method of manufacturing Tak and Yakju of the former takes a long time and effort to make gordle rice and light alcohol, and even if a large amount of gordle rice is built at the same time, it is difficult to raise evenly, but the effort and energy consumption are too great.
반면에 후자의 경우는 백미로 탁, 약주를 빛어내는 것보다는 공정상으로 간편한 잇점이 있으나 술맛이 그에 미치지 못하고, 양조후에 찌꺼기가 다량 잔존하는 단점이 있다.On the other hand, in the latter case, rather than brightening the tak, yakju with white rice, the process has a simple advantage, but the taste is less than that, there is a disadvantage that a large amount of residue after brewing.
또, 특허공보 제 91-4360호 팽화밀가루를 이용한 탁, 약주의 제조방법은 밀가루를 믹서기에 넣고 분사기로 살수하여 수분 25% 정도되게 혼합한 다음에 비닐봉지에 넣고 5℃에서 12시간 방치하였다가 단축 압출기에서 100∼200℃의 고온고압하에 사출, 팽화하여 발효원료를 제조하는 것으로, 기존의 생밀가루 양조방법에 비해서 노동력과 양조공정을 간편화시킨 것에는 이의가 없으나, 밀가루에 반드시 물을 뿌려서 물에 부풀때까지 장시간 대기해야 하므로 전체 양조시간이 더디고 다량의 물, 살수기 구입비용 및 인건비, 물값, 비닐봉투값에다가 전량 수입밀에 의존하는데 따른 막대한 외화지출등 현실적으로 불합리한 점이 이만저만 아니다.In addition, in the method of preparing turbid and yakju using Patent No. 91-4360, expanded powdered flour, put flour into a blender, sprinkle with a sprayer, mix it with about 25% of moisture, put it in a plastic bag, and leave it at 5 ° C for 12 hours. The fermentation material is manufactured by injecting and swelling at high temperature and high pressure of 100 ~ 200 ℃ in a single screw extruder, and there is no objection to simplify labor and brewing process as compared to the conventional wheat flour brewing method, but it is necessary to spray water on flour It is not unreasonable that the whole brewing time is slow, the large amount of water, the cost of buying water, labor costs, the price of water, and the plastic bag, and the huge foreign currency expenditures that depend on the imported wheat.
또 초단 사입온도의 하한선이 25℃로서 비교적 높기 때문에 에너지 부담이 큰 것도 지적된 사항 중의 하나다.In addition, since the lower limit of the ultra-short insertion temperature is 25 ° C., the energy burden is high, which is one of the points.
따라서 본 발명의 목적은 백미의 증자공정을 생략하여 증자노력과 증자에너지의 절감을 도모하고, 초단의 사입온도를 낮춰 에너지 절감에 더욱 유효하며, 나아가 팽화미분을 2단 사입에 곧바로 투입하므로서 제성시간의 단축과 제성비용의 절감, 그리고 제성량의 증량 및 제성비율의 제고등에 기여할 수 있는 팽화미분을 주재로 한 탁, 약주의 제조방법을 제공하는 것이다.Therefore, the object of the present invention is to reduce the effort to increase the steam and increase the energy by omitting the process of increasing the white rice, and to reduce the initial injection temperature is more effective in saving energy, and furthermore, by adding the expanded powder to the two-stage injection, It is to provide a manufacturing method of turk and yakju based on swelled fine powder, which can contribute to the reduction of production cost, reduction of production cost, increase of production volume, and increase of production ratio.
본 발명은 1단 사입에서는 밀가루나 쌀을 증자하여 입국한다. 특히 2단 사입에 있어서는 팽화미분만을 사입하여 잘 풀리도록 저어주기만 하면 된다.In the first step, the present invention enters the country by adding flour or rice. In the case of two-stage injection, it is only necessary to insert only the expanded powder and stir to loosen it well.
상기 팽화미분은 200℃에서 팽화기로 쌀을 습식팽화시켜 익힌 것이므로 생쌀가루나 밀가루와 같이 증자하지 않고 바로 2단 사입에 투입하여 제성할 수가 있다. 즉, 종래 방법에 있어서의 쌀의 증자, 분쇄공정이 생략되며, 특히 팽화미분은 고온으로 팽화하여 쌀의 섬유질 세포구조를 파괴, 팽윤시키므로 공극이 경질에서 열질로 변하여 탄수화물분자의 크기가 감소되므로 미생물의 생육과 효소의 반응이 촉진되어 양조용 주모, 발효제 등의 증식이 용이해 유기물의 분해가 신속, 증대됨에 따라 발효시간의 단축과 알콜수율의 제고, 제성율 증대라는 아주 유익한 결과를 가져오게 되는 것이다.Since the expanded powder is cooked by wet expansion of rice at 200 ° C. with an expander, the expanded powder may be added directly into a two-stage insert without increasing the amount of flour or flour such as flour. That is, the increase and grinding of rice in the conventional method is omitted, and in particular, the expanded powder is expanded to a high temperature to destroy and swell the fibrous cellular structure of the rice, so that the pores change from hard to thermal to reduce the size of the carbohydrate molecules. Growth and enzyme reactions are facilitated, which makes it easier to grow brewing cast hairs and fermenters, and the decomposition of organic matters is quicker and larger, resulting in shorter fermentation time, higher alcohol yield, and higher yield. will be.
이하, 본 발명의 팽화미분을 주제로 한 탁, 약주의 제조방법에 대하여 구체적으로 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, the manufacturing method of turbidity and a chemical wine based on the expanded powder of this invention is demonstrated concretely.
백미를 2∼4시간 침미하여 흡수율이 약 30∼40%되게 하고, 침미된 백미를 수세한 후 수분함량이 20∼30무게%가 되도록 탈수한다. 이 탈수미를 롤밀로 40∼50메쉬로 거칠게 분쇄한 후 수분함량이 약 15% 되도록 건조한다.The white rice is soaked for 2 to 4 hours so that the absorption rate is about 30 to 40%, and the dehydrated white rice is washed with water to 20 to 30% by weight after washing. The dehydrated rice is roughly ground in a roll mill to 40 to 50 mesh and dried to a moisture content of about 15%.
이 건조미를 습식팽화기에 투입하고 200℃에서 습식팽화하며, 2차적으로는 상기 팽화미를 물에 잘 풀릴수 있도록 10∼20메쉬 정도로 분쇄하여 팽화미분을 만든다.The dried rice is poured into a wet expander and wet expanded at 200 ° C. Secondly, the expanded rice is pulverized to about 10 to 20 mesh so as to be well dissolved in water to make expanded powder.
상기 팽화미분 30,50,70,100무게%에 밀가루를 조합하는 시험처리구를 설치하고, 입국은 밀가루나 쌀을 약 30무게%로 하며, 수분함량이 27∼30%되게 살수혼합하여 증자한다. 증자는 100℃에서 호화시켜 약60분간 유지한다.30, 50, 70, 100% by weight of the flour is installed in the test treatment unit for the combination of flour, the entry is about 30% by weight of flour or rice, and the water content is 27-30% by watering and mixing to increase. The stock is gelatinized at 100 ° C. for about 60 minutes.
증자된 원료에 발효제인 입국과 주모, 급수를 1차 22∼28℃에서 초단 사입하여 산도를 18∼20로 조정하고, 이를 20∼48시간에 걸쳐 30℃이하로 유지하면서 발효제인 증미, 곡자, 조효소제와 급수를 실시하고, 20∼23℃에서 2차로 팽화미분을 본사입하여 산도 7∼9로 조정한 다음에 이를 다시 30∼32℃에서 48∼96시간 발효시켜 산도 3∼5인 탁, 약주를 제성한다.The fermentation agent, fermented rice and feed water were first injected into the raw material at 22 ~ 28 ℃ for the first time, and the acidity was adjusted to 18 ~ 20. Co-enzyme and water supply were carried out, and the expanded pulverized fine powder was fed into the secondary head at 20-23 ° C, adjusted to acidity 7-9, and then fermented again at 30-32 ° C for 48-96 hours to form a turbidity having a acidity of 3-5, Establish the medicine.
다음으로 본 발명의 팽화미분 100무게%, 70무게%, 50무게%, 30무게%에 각각 밀가루 30무게%, 50무게%, 70무게%를 조합한 실시예에 대하여 설명한다.Next, the Example which combined 100 weight%, 70 weight%, 50 weight%, and 30 weight% of 30% of flour, 50 weight%, and 70 weight% of the expanded powdered powder of this invention is demonstrated.
[실시예 1]Example 1
(팽화미분 100무게%)(100% by weight of expanded powder)
팽화미분 100무게%에 대하여 상기의 제조공정으로 초단 사입시에 팽화미분 30무게%를 사용하고, 본사입시에는 2단 사입에서는 팽화미분 70무게% 전량을 서서히 잘 풀리도록 저으면서 투입한다. 이때, 거품이 다량 발생하면 10∼15%의 물을 보충하고 48∼96시간 발효시켜 탁, 약주를 제성한다.About 100% by weight of expanded powder, 30% by weight of expanded powder is used at the time of ultra short insertion in the above-mentioned manufacturing process, and at the time of headquarters injection, it is added while stirring to loosen 70% by weight of the total amount of expanded powder. At this time, if a large amount of foam is generated 10-15% of water and fermented for 48 to 96 hours to form a turbid, medicinal wine.
[실시예 2]Example 2
(팽화미분 70무게%)(70% of expanded powder)
팽화미분 70무게%에 대하여 상기와 같은 제조공정 조건하에서의 입국과 초단 사입시에 밀가루 30무게%로 하고, 2단 사입시에는 팽화미분 70무게%를 잘 풀리도록 서서히 휘저으면서 투입한다. 이때, 거품이 발생하면 10∼15무게%의 물을 보충하고 48∼96시간 발효시켜 탁, 약주를 제성한다.About 70% by weight of expanded powder, it is made into 30% by weight of flour at the time of entry and ultra-short insertion under the above-mentioned manufacturing process conditions, and is added while stirring slowly so as to loosen 70% by weight of expanded powder. At this time, when foaming occurs, 10-15% by weight of water is replenished and fermented for 48 to 96 hours to form turbid and medicinal herbs.
[실시예 3]Example 3
(팽화미분 50무게%)(50% by weight of expanded powder)
팽화미분 50무게%를 상기의 제조공정으로 입국과 초단 사입할 때에 밀가루는 30무게%로 하고, 2단 사입시에는 팽화미분 50무게%를 투입하며 나머지 밀가루 20무게%를 추가로 증자 사입하고 48∼96시간동안 발효시켜 탁, 약주를 제성한다.When 50% by weight of expanded powder is introduced into the above manufacturing process and the first step is inserted into flour, 30% by weight of flour is added.In the case of two-stage injection, 50% by weight of expanded powder is added and the remaining 20% by weight of flour is additionally added. Fermentation is carried out for 96 hours to produce turbid and chemical liquors.
[실시예 4]Example 4
(팽화미분 30무게%)(30% by weight of expanded powder)
팽화미분 30무게%를 역시 상기와 같은 제조공정에서 입국과 초단 사입시에 밀가루는 30무게%로 한다. 또 2단 사입시에는 팽화미분 30무게%를 투입하고 나머지 밀가루 40무게%를 추가로 증자 사입하고 48∼96시간동안 발효시켜 탁, 약주를 제성한다.30% by weight of expanded powder is 30% by weight of flour at the time of entry and initial injection into the manufacturing process as described above. In addition, in the case of two-stage injection, 30% by weight of expanded powder is added and 40% by weight of the remaining flour is added and fermented for 48 to 96 hours to form turks and herbs.
상기 각 실시예에 의하여 제조된 팽화미분에 의한 탁, 약주와 기존의 쌀과 밀가루 난독 및 생미분을 제조된 탁주를 각각 비교 시험한 결과를 표 1, 표 2에 나타났다.Table 1 and Table 2 show the results of comparative tests of Takju, Yakju prepared by the expanded powder prepared by each Example, and Takju prepared with conventional rice and flour obfuscation and raw fine powder, respectively.
[표 1]TABLE 1
[표 2]TABLE 2
*평정법(선택, 관능검사)* Evaluation (Selective, Sensory Test)
9 : 매우 양호, 8 : 양호, 6 : 보통, 5 : 나쁨9: very good, 8: good, 6: normal, 5: bad
위 시험결과, 백미 100무게%로 제조한 탁, 약주 보다도 팽화미분 1∼4시험처리구는 2단 사입에 바로 투입할 수 있어 쌀의 세미 과정과 증자 과정이 생략, 단축되어 노동력과 에너지 비용이 현저히 절감되는 등 탁,약주의 제조원가 절감효과가 크다. 또 제성량의 중량과 제성비율도 현저히 높아진다.As a result of the above test, 1 ~ 4 test treatments for expanded powders than Tak and Yakju prepared at 100% by weight of rice can be directly put into two-stage inserts, eliminating and shortening the semi-process and steaming process of rice, which significantly reduces labor and energy costs. As such, the manufacturing cost of Tak and Yakju is greatly reduced. In addition, the weight and the forming ratio of the forming amount are also significantly increased.
특히 알콜수율도 높으며, 관능검사결과에 의하면 산도는 8.5∼9.0로써 순수백미나 생미분으로 제조된 탁,약주와 별다른 차이가 나타나지 않고 양호하였다. 본 발명은 또 제조공정이 단축되고, 색택도 양호한 것으로 나타났다.In particular, the alcohol yield was high, and according to the sensory test results, the acidity was 8.5-9.0, showing no difference from the turk and medicinal liquor prepared from pure white or raw fine powder. The present invention also shortened the manufacturing process, it was found that the color gloss is also good.
[표 3] 본 발명의 팽화미분과 종래의 증자식 쌀탁주와의 비교[Table 3] Comparison of the expanded powder of the present invention and conventional steamed rice takju
1) 시험방법(사입배합표)1) Test Method (Insertion Table)
2) 시험결과-제성주의 주요성분 분석표2) Test result-Analysis of major ingredients
위 표에서, 팽화미분제 탁주는 종래의 증자식 쌀탁주에 비하여 제성량의 증량, 제성비율의 제고, 술지게미의 감소라는 아주 고무적인 결과가 있음을 확인할 수가 있다.In the above table, it can be confirmed that there is a very encouraging result of the expansion of the amount of preparation, the increase of the ratio of forming, and the reduction of sake lees compared with the conventional steamed rice takju.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019920002582A KR940010859B1 (en) | 1992-02-20 | 1992-02-20 | Process for making unrefined korean wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019920002582A KR940010859B1 (en) | 1992-02-20 | 1992-02-20 | Process for making unrefined korean wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR930018018A KR930018018A (en) | 1993-09-21 |
| KR940010859B1 true KR940010859B1 (en) | 1994-11-18 |
Family
ID=19329257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019920002582A KR940010859B1 (en) | 1992-02-20 | 1992-02-20 | Process for making unrefined korean wine |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR940010859B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150026490A (en) * | 2013-09-03 | 2015-03-11 | 충청북도 (관리부서:충청북도 농업기술원) | Method for preparing fermented alcoholic drink using expended sorghum |
| CN107723162A (en) * | 2017-11-15 | 2018-02-23 | 南阳理工学院 | A kind of preparation technology of the dry yellow rice wine of low sugar |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100465641B1 (en) * | 2001-10-31 | 2005-01-13 | 순 택 정 | Preparation of sweet wine with low alcohol |
| KR101330195B1 (en) * | 2011-12-06 | 2013-11-15 | 이은석 | Treating method of rice used in rice wine and manufacturing method of rice wine |
-
1992
- 1992-02-20 KR KR1019920002582A patent/KR940010859B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150026490A (en) * | 2013-09-03 | 2015-03-11 | 충청북도 (관리부서:충청북도 농업기술원) | Method for preparing fermented alcoholic drink using expended sorghum |
| CN107723162A (en) * | 2017-11-15 | 2018-02-23 | 南阳理工学院 | A kind of preparation technology of the dry yellow rice wine of low sugar |
Also Published As
| Publication number | Publication date |
|---|---|
| KR930018018A (en) | 1993-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101824402B (en) | Method for enhancing stability of beer brewing technique and dedicated complex enzyme thereof | |
| CN103146524B (en) | Production method of soft type white spirit | |
| KR101159173B1 (en) | Method for preparing beer with ginseng and rice | |
| JPWO2004000990A1 (en) | Beer-like alcoholic beverage and method for producing the same | |
| DE3149931A1 (en) | "METHOD FOR PRODUCING ALCOHOL BY FERMENTATION WITHOUT COOKING" | |
| CN102197871A (en) | Five-cereal soy sauce and preparation method thereof | |
| KR940010859B1 (en) | Process for making unrefined korean wine | |
| CN105623938B (en) | Highland barley fine brewing beer saccharification process | |
| CN108441396A (en) | A kind of more grain wine brewing formula and processing technologies | |
| CN107455723A (en) | A kind of method for the cooking wine that homoamino acid state nitrogen content is produced using lees of yellow wine | |
| CN101457186B (en) | Sparkling alcoholic beverage and process for producing the same | |
| US2947667A (en) | Malt of improved properties, fermented malt beverages, and process of making same | |
| KR101211504B1 (en) | manufacturing method of fermented alcohol using rice and weak flour | |
| CN110564531A (en) | high-solubility beer saccharification yield-increasing process | |
| CN108165417B (en) | Wine making method for improving aroma of strong aromatic white wine | |
| KR100851818B1 (en) | Process for making rice vinegar soap | |
| US2068738A (en) | Beverage production | |
| KR830002037B1 (en) | Method of Manufacturing Ginseng Wine by Fermentation Method | |
| JPS60168376A (en) | Preparation of vinegar using grain as raw material | |
| KR970010756B1 (en) | Novel fermentation material and fermentation method for dongdongjoo | |
| JP7471096B2 (en) | Manufacturing method of mirin | |
| KR820000812B1 (en) | Method for preparation of barley sluge used in beer manufacture | |
| CN110184150A (en) | A kind of brewing method of the low enzyme pretreatment of dilute salt | |
| KR970002164B1 (en) | Process for rice vinegar from popped rice | |
| KR880002452B1 (en) | Process for noodle made of the root of an arrow root |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20101108 Year of fee payment: 17 |
|
| LAPS | Lapse due to unpaid annual fee |