KR100201532B1 - Preparation of rice wine by using a citron - Google Patents
Preparation of rice wine by using a citron Download PDFInfo
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- KR100201532B1 KR100201532B1 KR1019960023775A KR19960023775A KR100201532B1 KR 100201532 B1 KR100201532 B1 KR 100201532B1 KR 1019960023775 A KR1019960023775 A KR 1019960023775A KR 19960023775 A KR19960023775 A KR 19960023775A KR 100201532 B1 KR100201532 B1 KR 100201532B1
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- citron
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- rice wine
- fermented
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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
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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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Abstract
1. 청구범위에 기재된 발명이 속한 기술분야1. Technical field to which the invention described in the claims belongs
유자를 이용한 전통곡주의 제조방법에 관한 것임.The present invention relates to a method for manufacturing a traditional soup using citron.
2. 발명이 해결하려고 하는 기술적 과제2. Technical Challenges to be Solved by the Invention
우리나라의 특산품인 유자는 맛과 향이 뛰어나고 영양가치면에서 좋은 과실이다.Yuza, a special product of Korea, is a good fruit in terms of taste and flavor and nutritious value.
그런데, 유자는 차로만 활용되고 있으므로 수요가 수확에 미치지 못하여 유자재배농가에 큰 타격을 주고 이는 실정으로 수요를 확대시키기 위하여 유자를 이용한 전통곡주의 제조방법을 제공하고자 한 것이다.However, since the citron is utilized only as a car, the demand is not enough to harvest, so that the citron farmer is hit hard and this is to provide a manufacturing method of traditional citron using citron to increase the demand.
3. 발명의 해결방법의 요지3. The point of the solution of the invention
유자의 껍질과 씨방을 발효시켜 유자발효즙을 만들고 이 유자발효즙을 별도공정에 의해 제조된 쌀막걸리, 찹쌀식혜, 누룩발효액, 생강즙 및 각종 과실껍질등과 적정비율로 혼합숙성시켜 맛과 향이 좋은 유자 동동주를 얻고, 상기한 유자발효즙을 쌀막걸리, 생강즙 및 각종과실껍질등과 적정비율로 혼합숙성시켜 유자막걸리를 얻도록한 것으로, 수요를 확대시킬 수 있는 것이다.It makes fermented juice of citron by fermenting citron peel and ovary and ferment juice of citron fermentation juice mixed with rice ripe makgeolli, glutinous rice sikhye, yeast fermentation liquid, ginger juice and various fruit husks etc. It is possible to obtain the citron fruit juice and to obtain the citron rice wine by mixing and aging the citron juice with the rice wine, ginger juice and various fruit husks at a proper ratio.
4. 발명의 중요한 용도4. Important Uses of the Invention
유자동동주 및 막걸리.Citron Dongjooju and rice wine.
Description
본 발명은 맛과 향 그리고 영양가치면에서 우수한 우리나라특산품인 유자를 이용하여 동동주 및 막걸리를 제조할 수 있도록한 유자를 이용한 동동주 및 막걸리 제조방법에 관한 것이다.The present invention relates to a method for manufacturing Dongdongju and makgeolli using citron, which is able to produce Dongdongju and makgeolli using citron, a special product of Korea, which is excellent in taste, aroma and nutritional value.
유자는 우리나라의 특산품으로서 맛과 향이 좋고 영양가치면에 있어서도 좋은 것으로 알려지고 있다.It is known that citron is good for taste and flavor and nutritional value as a special product of Korea.
유자를 이용한 식품으로서는 유자차가 있는데, 이 유자차는 유자를 얇게 썰어서 설탕을 혼합하여 소정의 용기내에 넣어 일정한 기간동안 발효시킨 후 이를 뜨거운 물에 넣어 차로서 먹고 있는 것으로 일명 국산차로써 활용하고 있는 실정이다.Citron tea is a citron tea that is sliced into small pieces, mixed with sugar, put into a predetermined container, fermented for a certain period of time, and put into hot water for eating as tea.
한편, 근래 유자나무를 재배하고 있는 농가에서는, 유자재배농가는 늘어 나는 반면에 수요는 한정되어 있으므로 자연히 가격이 폭락하여 유자재배농가에 경제적으로 큰 타격을 주고 있는 실정이다.On the other hand, in recent years, in the farms growing citron, citrus growers are increasing, but the demand is limited, so that the price is falling and the citrus farmers are hitting economically.
본 발명은 이와 같이 유자의 활용도가 한정되어 있음에 따른 재배농가의 경제적 손실을 줄이고자 우리민족의 전통적인 기호식품이라 할 수 있는 막걸리나 동동주를 유자를 활용하여 제조하는 방법을 제안하게 된 것으로 그 제조방법을 구체적으로 살펴보면 다음과 같다.The present invention proposes a method of manufacturing makgeolli or Dongdongju, which is a traditional Korean food of the Korean people, in order to reduce the economic loss of the cultivator due to limited use of the citron, As follows.
유자동동주원액을 제조하는 데에는 숙성된 유자, 찹쌀식혜, 누룩발효액, 생강즙 및 과실껍질등이 준비되어야 하는데 준비물 및 그 제조방법은 다음과 같다.Citrus fruit juice, glutinous rice sikhye, yeast fermented juice, ginger juice and fruit husks should be prepared for the preparation of the stock solution of citrus fruit juice. The preparation and the preparation method thereof are as follows.
[유자발효즙][Citron fermentation juice]
잘익은 유자의 씨앗을 제거하고 껍질과 씨방(배유)의 중량비를 2:1로 하며, 잘게 썰은후, 이와 같이 잘게 썰은 유자와 물엿을 중량비 1:1로 혼합한후 2-18개월간 15℃내외의 암소에서 숙성시킨다.The seeds of ripe citron were removed and the weight ratio of shell and ovary was 2: 1. After finely chopped, the finely sliced yuza and syrup were mixed at a weight ratio of 1: 1, Lt; / RTI >
차후 이와 같이 숙성시킨 유자를 직경 0.3mm 이내로 미세하게 분쇄하여 첨가 사용한다.Subsequently, the citron thus aged is finely ground to a diameter of 0.3 mm or less and added.
[찹쌀식혜][Sir Glutinous Rice]
찹쌀을 찐밥으로 만들어 식히고, 보리엿기름을 찬물에 3시간정도 담그어 걸러낸 다음, 찐밥과 보리엿기름을 혼합하여 55-70℃에서 6-7시간 발효시킨 후 높은 온도에서 되직하게 될 때까지 달인다.Glutinous rice is made into steamed rice, cooled, soaked in barley malt for 3 hours, then mixed with steamed rice and barley malt, fermented at 55-70 ℃ for 6-7 hours, and then melted until high temperature.
이때 찹쌀은 동동주 18ℓ당 500g의 비율로 한다.At this time, glutinous rice is to be made at a ratio of 500g per 18ℓ of Dongdongju.
[누룩발효액][Yeast fermentation broth]
백미를 주원료로하여 제조된 일반적인 쌀막걸리를 15℃-20℃의 시원한 물속에서 약24시간 숙성시킨 후 이와 같이 숙성된 막걸리에 밀누룩을 잘게 파쇄하여 혼합하고, 이어서 서늘한 곳에서 5시간정도 발효시킨후 미세한 채로 걸려낸다.Generally rice rice wine produced from rice bran as a main raw material is aged in cool water at 15 ° C-20 ° C for about 24 hours. Then, wheat rye is finely crushed and mixed in the thus-aged rice wine, followed by fermentation for about 5 hours in a cool place After that, it hangs fine.
누룩은 동동주 18ℓ당 500g의 비율로 한다.Nuruk should be at a ratio of 500g per 18ℓ of Dong Dongju.
한편, 누룩발효액은 필요에 따라 쌀막걸리를 사용하지 아니하고, 식수를 사용하여도 되는 것으로 이는 제조자 임의로 선택적으로 사용할 수 있다.On the other hand, the yeast fermentation broth may be prepared by using the rice wine as needed, and drinking water may be used.
[생강][ginger]
빻아서(약간데침)즙을 낸다.Grind it (a little bit) and juice it.
[각종과실껍질][Various Fruit Peel]
밤속껍질, 감껍질, 분쇄한 유자껍질.Night scallop, persimmon crust, crushed citron peel.
이와 같이 준비된 재료를 이용하여 유자동동주원액을 제조하는데 그 제조에 따른 재료의 혼합비율은 아래와 같다.The preparation of the stock solution of the citron nutrient solution using the prepared materials is as follows.
각각의 재료를 상기와 같은 혼합비율로 혼합을 한후 옹기항아리에 넣어 뚜껑을 열어논 상태에서 18℃-20℃온도를 유지하며 12시간 발효시킨다.The ingredients are mixed in the mixing ratios as described above, and the mixture is put into a pot, and the lid is opened. The mixture is fermented for 12 hours at a temperature of 18 ° C to 20 ° C.
이때 혼합물의 온도조절은 찬물이 담긴 큰 용기에 혼합물이 담긴 용기를 담그어놓고 조절하며, 이와 같이 혼합된 상태가 유자동동주원액(예로서 주정)이 된다.At this time, the temperature of the mixture is adjusted by immersing the container containing the mixture in a large container containing cold water, and the mixed state becomes the stock solution of citron spermine (for example, alcohol).
[유자동동주제조방법][Manufacturing method of citron Dongdongju]
상기와 같이 혼합발효시킨 유자동동주원액과 쌀막걸리 18ℓ를 옹기항아리에 넣어 혼합하여 15-18℃에서 20-24시간 숙성시키게 되면 유자 동동주가 만들어 진다.The mixture of fermented koji Dongdongju juice and rice rice wine with 18 liters is mixed with pottery jar and aged at 15-18 ℃ for 20-24 hours.
이때 막걸리를 일반 양조장에서 제조한 쌀막걸리를 15℃정도의 시원한 물속에서 24시간정도 숙성시킨 것을 사용한다.At this time, rice wine makgeolli made in a general brewery is matured for about 24 hours in cool water at about 15 ℃.
이와 같이 제조된 유자동동주는 용기에 넣어 보관 또는 유통하면 되는데, 이때는 계속 숙성/발효가 이루어지는 것으로 완전밀봉을 하지 아니하고 보관/유통하여야 한다.The thus-prepared citron nutrient concentrate may be stored or circulated in a container. In this case, the citron nutrient concentrate should be stored / distributed without being completely sealed since it is continuously aged / fermented.
한편, 상기한 유자동동주의 맛과 향이 변하지 않는 최적의 온도 및 기간은 다음 표와 같이 나타났다.On the other hand, the optimum temperature and period in which the flavor and aroma of the above-described citron nutrients did not change were as shown in the following table.
또한 상기와 같은 표의 조건이후에는 다소 신맛이 나는데 이는 식초의 예와 같이 살아있는 각종 효소가 왕성한 활동을 하여 영양소를 소화시키기 때문이라고 예상된다.Also, after the condition of the above table, it is expected to be somewhat sour, because various living enzymes such as vinegar are active in digesting nutrients.
[유자막걸리의 제조방법][Manufacturing method of yuzu makgeolli]
상기한 바와 같이 15℃에서 24시간정도 숙성시킨 쌀막걸리에 유자동동주 원액제조를 위한 재료중 유자발효즙, 생강즙, 각종 과실껍질(밤속껍질, 감껍질, 유자껍질가루)를 유자동동주원액제조의 혼합비율로 혼합하고 같은 조건하에 숙성하여 밀봉, 보관한다.As described above, in the rice makgeolli which was aged at 15 ° C for about 24 hours, the fermented juice of citron juice, ginger juice, various fruit husks (chestnut skin, persimmon husk and citron peel powder) And aged under the same conditions, sealed, and stored.
즉, 유자막걸리의 혼합비율은 다음과 같다.That is, the mixing ratio of yuzu makgeolli is as follows.
이와 같은 방법에 의해 제조된 유자동동주 및 막걸리는 식음한 결과 유자고유향과 맛을 후각 및 미각으로 느낄수 있으며, 다소 과음을 하더라도 두통이 없고 숙취가 없었던 것으로 민속주로써 층분한 가치가 있음이 확인되었다.As a result of eating the citron jujube and makgeolli produced by the above method, the uniqueness and taste of the citron can be felt by the smell and taste, and it is confirmed that even if the liquor is somewhat overcooked, there is no headache and hangover.
특히, 막걸리의 제조(숙성)와 유자동동주원액제조를 단계적 부문별로 나누어 발효시키고 이를 다시 혼합하여 2차발효시키는 다단계 공정을 거침으로서 건강에 유익한 유자를 이용한 동동주 및 막걸리를 제공한 것이다.In particular, the present invention provides a Dongdongju and makgeolli using citron beneficial for health through fermentation of makgeolli (fermentation) and fermentation of citron fermented Dongju juice by the stepwise division, followed by re-mixing and secondary fermentation.
본 발명에 의하면, 종래 유자차로만 활용하므로써 한정된 수요가 따른 유자재배농가의 경제적손실을 최소화할 수 있을 뿐만 아니라 우리 고유의 기호품인 동동주 및 막걸리의 질을 보다 높일 수 있는 것으로 여러 가지의 효과를 가져올 수 있는 것이다.According to the present invention, it is possible to minimize the economic loss of the citron cultivator according to the limited demand by utilizing it only as a citron tea and to improve the quality of Dong Dongju and makgeolli, will be.
Claims (5)
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KR1019960023775A KR100201532B1 (en) | 1996-06-26 | 1996-06-26 | Preparation of rice wine by using a citron |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100344113B1 (en) * | 2000-03-03 | 2002-07-24 | 강상태 | Citron Wine and Method for Producing Same |
KR101095538B1 (en) * | 2009-09-16 | 2011-12-16 | 오광석 | A rice wine containing persimmon and producing method thereof |
CN105602804A (en) * | 2016-03-31 | 2016-05-25 | 焦作市三家村酿酒有限责任公司 | Preparation method of Huaiqing ginger health wine |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101152817B1 (en) * | 2010-05-12 | 2012-06-11 | 남종현 | Makgeolli, makgeolli wine and preparation method thereof |
-
1996
- 1996-06-26 KR KR1019960023775A patent/KR100201532B1/en not_active IP Right Cessation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100344113B1 (en) * | 2000-03-03 | 2002-07-24 | 강상태 | Citron Wine and Method for Producing Same |
KR101095538B1 (en) * | 2009-09-16 | 2011-12-16 | 오광석 | A rice wine containing persimmon and producing method thereof |
CN105602804A (en) * | 2016-03-31 | 2016-05-25 | 焦作市三家村酿酒有限责任公司 | Preparation method of Huaiqing ginger health wine |
CN105602804B (en) * | 2016-03-31 | 2018-11-27 | 焦作市三家村酿酒有限责任公司 | A kind of preparation method for cherishing ginger health preserving wine |
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KR980002232A (en) | 1998-03-30 |
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