KR100344113B1 - Citron Wine and Method for Producing Same - Google Patents

Citron Wine and Method for Producing Same Download PDF

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KR100344113B1
KR100344113B1 KR1020000010748A KR20000010748A KR100344113B1 KR 100344113 B1 KR100344113 B1 KR 100344113B1 KR 1020000010748 A KR1020000010748 A KR 1020000010748A KR 20000010748 A KR20000010748 A KR 20000010748A KR 100344113 B1 KR100344113 B1 KR 100344113B1
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citron
water
fermentation
juice
wine
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KR1020000010748A
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Korean (ko)
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KR20010086834A (en
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양지영
강상태
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강상태
양지영
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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
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • 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

Abstract

본 발명은 증자된 곡분 원료와 유자를 곡자로 2단 발효시키고, 맥반석으로 불순물을 제거하는 유자주의 제조방법에 관한 것으로, 본 발명의 방법에 따라 제조된 유자주는 유자의 향미가 유자주에 오래 지속되어 기호도가 높고 저장성이 우수하다는 장점이 있다.The present invention relates to a process for producing citron wine which is fermented with two steps of cooked cereal flour and citron with goji and removes impurities with elvan. It has the advantage of high preference and excellent storage.

Description

유자주의 제조방법 및 그 방법에 의해 제조된 유자주{Citron Wine and Method for Producing Same}Citron wine and method for producing citron wine {Citron Wine and Method for Producing Same}

본 발명은 유자주의 제조방법에 관한 것으로, 더욱 상세하게는 밑술을 제조한 후 원료를 첨가하여 2단 발효시킨 후 맥반석과 유자를 첨가하여 숙성시켜 여과하는 유자주를 제조함으로써 술에 유자의 독특한 향취를 유지할 수 있는 유자주의 제조방법에 관한 것이다.The present invention relates to a method of producing citron wine, and more particularly, after preparing a base liquor, adding raw materials to two stages of fermentation, and then adding elvan and citron to ripen the citrus liquor to produce a filtered citrus liquor. It relates to a citron juice production method that can maintain.

유자는 운향과에 속하는 유자나무에 열리는 과일로서, 비타민C, 헤스페레딘, 카로틴, 구연산 및 칼슘과 칼륨을 포함한 무기질이 풍부한 과일로서 국내의 남해안 지역에서 많이 생산된다. 유자의 이러한 성분은 감기, 신경통, 중풍 예방, 모세혈관 강화 및 항암의 효과가 있는 것으로 보고되고 있다.Yuzu is a fruit that opens on the citron tree belonging to the Unhyang family. It is rich in minerals including vitamin C, hesperedin, carotene, citric acid and calcium and potassium. This component of citron has been reported to have the effect of cold, neuralgia, stroke prevention, capillary strengthening and anticancer.

이러한 유자는 특히 물에 타서 음용할 수 있는 유자차의 형태로 널리 보급되어 있고, 또한 유자를 이용하여 술을 제조하는 방법이 시도되고 있다.Such citron is particularly widely used in the form of citron tea that can be drunk in water, and a method of preparing alcohol using citron is also attempted.

한국 등록특허공보 제 201532 호는 쌀막걸리, 찹쌀 식혜, 누룩, 생강즙 및 과실 껍질을 적정 비율로 혼합 숙성시켜 맛과 향이 우수한 유자 동동주를 얻는 방법을 개시한다. 그러나, 유자를 혼합하여 발효시키면, 발효 과정에서 유자의 독특한 향취가 분해 또는 제거되어 실제로 최종 유자주에서 유자의 풍미를 느낄 수 없다. 특히 유자향은 휘발성이 강하기 때문에 오랜 발효 과정에서 그 향기 성분이 거의 소실되므로 유자주로서의 실질적인 의미가 상실된다는 문제점이 있다.Korean Patent Publication No. 201532 discloses a method of obtaining a citron copper wine having excellent taste and aroma by mixing and aging rice Makgeolli, glutinous rice Sikhye, koji, ginger juice and fruit skin at an appropriate ratio. However, when mixed with fermented citron, the unique flavor of the citron is broken down or removed during the fermentation process, so that the flavor of the citron is not actually felt in the final citron. In particular, citron fragrance has a high volatility, and thus, since its fragrance component is almost lost in a long fermentation process, there is a problem in that the actual meaning as citron juice is lost.

본 발명은 이와 같은 종래 유자 발효주의 문제점을 인식하여 이를 개선하기 위해 안출된 것으로, 그 목적은 최종 제품에서 유자의 독특한 향취가 그대로 유지된 유자 발효주를 제공하는 것이다.The present invention has been made to recognize and improve the problem of the conventional citron fermented liquor, the object is to provide a citron fermented liquor in which the unique flavor of the citron in the final product is maintained as it is.

본 발명의 다른 목적은, 최종 제품에서 유자의 향기가 풍부하고 그 향기가 오래 유지되는 유자주를 제공하는 것이다.It is another object of the present invention to provide citron wine which is rich in fragrance of citron in the final product and whose fragrance is maintained for a long time.

도 1은 본 발명에 따라 제조된 유자주를 가스 크로마토그래피한 결과를 보인 그래프이고,1 is a graph showing a result of gas chromatography on citron juice prepared according to the present invention,

도 2는 대조예에 따라 제조된 유자주를 가스 크로마토그래피한 결과를 보인 그래프이다.2 is a graph showing the results of gas chromatography of citron juice prepared according to the control example.

이와 같은 본 발명의 목적은, 증자된 곡분 원료, 발효제, 유자 및 물을 혼합하여 발효시킴으로써 밑술을 제조하고, 상기 제조된 밑술에 증자된 곡분 원료, 발효제, 유자 및 물을 사입하여 실온에서 1단 발효시키고, 여기에 다시 증자된 곡분 원료, 발효제, 및 물을 사입하여 2단 발효시키고, 얻어진 발효물에 맥반석, 유자 및 물을 첨가하여 숙성시킨 후 여과하는 단계를 포함하는 유자주의 제조방법에 의해 달성될 수 있다.The object of the present invention is to prepare a base liquor by mixing and fermenting the cooked grain raw material, fermentation agent, citron and water, and by inserting the powdered flour raw material, fermenting agent, citron and water into the prepared base liquor, By fermentation, by adding fermented wheat flour, fermenting agent, and water, it is fermented in two stages, and the obtained fermented product is aged by adding ganbanite, citron and water, and then filtering. Can be achieved.

본 발명의 방법에 있어서, 먼저 유자주를 발효시키기 위한 밑술을 제조한다. 밑술은 전분으로서, 바람직하게는 찹쌀과 멥쌀을 동량으로 각각 7 내지 13㎏ 증자하고 여기에 발효제로서 곡자를 사용하여 물 24ℓ와 유자즙 2 내지 3ℓ를 혼합하여 발효시킨다. 발효제로는 곡자, 조효소제 또는 효모를 사용하며, 이들을 혼합한 형태로 사용할 수 있다. 밑술의 발효 기간은 약 7일 이내로 한다.In the method of the present invention, first, a base liquor for fermenting citron wine is prepared. The base liquor is starch, preferably 7 to 13 kg of glutinous rice and non-glutinous rice in the same amount, respectively, and fermented by mixing 24 liters of water and 2 to 3 liters of citron juice using gojija as a fermenting agent. Fermentation agent may be used as a grain, coenzyme or yeast, it can be used in a mixed form. The fermentation period of the lower liquor shall be within 7 days.

제조된 밑술에 증자된 곡분, 발효제, 유자와 물을 사입하고, 5 내지 10일 정도 실온에서 발효시킨다. 1단 발효가 끝나면 다시 증자된 곡분, 발효제 및 물을 첨가하여 7일 내지 20일간 2단 발효시킨다. 1단 및 2단 발효에서 첨가되는 유자는 유자를 착즙한 유자즙, 유자청 또는 유자껍질을 사용할 수 있다.Powdered flour, fermenting agent, citron and water are added to the prepared base liquor and fermented at room temperature for about 5 to 10 days. After the one-stage fermentation is completed, two-stage fermentation is carried out for 7 days to 20 days by adding steamed flour, fermenting agent and water. Citron added in one-stage and two-stage fermentation may use citron juice, citron juice or citron peel that has been juiced.

이 때, 물 24ℓ에 대하여 곡분(예컨대 쌀, 찹쌀 또는 소맥분 등)은 10 내지 16㎏, 유자즙은 2 내지 6ℓ를 첨가한다. 여기서 유자즙 대신에 유자청을 사용하는 경우에는 2 내지 6㎏을 유자 냉동 건조피의 경우에는 0.7 내지 3㎏을 사용할 수 있다.At this time, 10 to 16 kg of grain flour (for example, rice, glutinous rice or wheat flour, etc.) and 2 to 6 liter of citron juice are added to 24 liters of water. Where citron juice is used instead of citron juice, 2 to 6 kg may be used in the case of citron freeze dried skin, 0.7 to 3 kg.

2단 발효의 과정이 끝난 후에 다시 물과 맥반석을 첨가하여 한다. 맥반석은 혼합물에 대해 1 내지 20중량%의 양으로 첨가하여 하루 이상 교반한다. 맥반석을 넣고 교반함으로써 발효과정에서 생성된 바람직하지 못한 물질들이 제거되어 술맛을 깨끗하게 하고 숙취를 없앨 수 있다. 매반석의 첨가과 교반이 끝난 후에는 다시 유자를 첨가한다. 이 때 유자는 유자의 껍질이 바람직하며, 껍질을 냉동시킨 것을 적당히 분쇄한 것을 사용하는 것이 더욱 바람직하다.After completion of the two-stage fermentation, add water and elvan. Elvan rock is added in an amount of 1 to 20% by weight based on the mixture and stirred for at least one day. By stirring and adding elvan rock, undesirable substances produced during fermentation can be removed, so that the taste can be cleared and hangovers can be eliminated. After adding and stirring agitated rock, add citron again. At this time, the shell of the citron is preferably a shell of the citron, it is more preferable to use a pulverized appropriately frozen the shell.

수일간의 숙성이 끝난 후에 혼합물을 여과하여 유자주를 완성한다. 이 때 여과의 정도에 따라 제품의 종류가 달라질 수 있다. 즉, 체 여과에 의해 큰 고형분을 제거한 경우에는 탁주가 되고 고형분을 가라앉힌 후에는 동동주가 된다.After several days of aging, the mixture is filtered to complete citron juice. In this case, the type of product may vary depending on the degree of filtration. That is, when large solids are removed by sieve filtration, it becomes a turbid liquor, and after it solidifies, it becomes a copper column.

여기서 정밀 여과를 하면 알콜 함량이 10 내지 13%의 약주가 얻어지며, 압착 여과하고 앙금을 분리하고 조미 알콜을 추가하면 알콜 함량 14 내지 20%의 청주가 얻어진다. 어느 제품이든 필요한 살균을 할 수 있고 적당량으로 용기에 담아 판매용 제품으로 한다.The fine filtration of the alcoholic beverage of 10 to 13% is obtained, compression filtering, sediment is separated and seasoned alcohol is added to obtain a alcoholic beverage of 14 to 20% alcohol. Any product can be sterilized as needed and put in a proper amount in a container for sale.

이하, 바람직한 실시예에 따라 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail according to preferred embodiments.

실시예 1: 본 발명에 따른 유자주의 제조Example 1 Preparation of Citron Juice According to the Present Invention

쌀 16㎏을 분쇄하여 증자하고, 물 24ℓ, 곡자 3㎏, 유자즙 3ℓ를 넣고 실온에서 7일간 발효시켜 밑술을 제조하였다.16 kg of rice was pulverized and steamed, 24 L of water, 3 kg of grains, and 3 L of citron juice were added thereto, followed by fermentation at room temperature for 7 days to prepare a base liquor.

멥쌀 8㎏과 찹쌀 8㎏을 각각 분쇄하여 증자한 것과, 곡자 6㎏, 유자즙 3ℓ, 물 24ℓ 및 솔잎 100g를 발효조에 사입하고 실온에서 7일간 1단 발효시켰다. 발효가 끝난 후 다시 물 51.2ℓ, 증자된 찹쌀 8㎏, 증자된 멥쌀 8㎏, 곡자 4㎏, 유자껍질 2㎏을 추가하여 사입하고 실온에서 10일간 발효시켰다.8 kg of non-glutinous rice and 8 kg of glutinous rice were pulverized, and 6 kg of grains, 3 liters of citron juice, 24 liters of water, and 100 g of pine needles were inserted into a fermenter and fermented in a single stage at room temperature for 7 days. After fermentation, 51.2 L of water, 8 kg of steamed glutinous rice, 8 kg of steamed non-glutinous rice, 4 kg of grains, and 2 kg of citron shell were added thereto, and fermented at room temperature for 10 days.

발효가 끝난 후 맥반석 3Kg을 넣고 3일간 숙성시킨 후 여과하여 고형분을 제거하여 알콜 15도의 유자주 57.6ℓ을 얻었다. 얻어진 유자주를 가스크로마토그래피를 이용하여 측정한 그래프를 도 1로 제시한다. 또한, 도 1의 데이터 테이블은 다음 표와 같다.After fermentation was completed, 3 kg of ganbanite was added, aged for 3 days, and then filtered to remove solids to obtain 57.6 liters of alcoholic liquor with 15 degrees of alcohol. The graph obtained by measuring the obtained citron using gas chromatography is shown in FIG. In addition, the data table of FIG. 1 is as follows.

유지 시간(Retention time)Retention time Area %Area% 감소율Reduction rate 비고Remarks 맥반석무처리 구Elvan rock treatment treatment 맥반석 처리구Elvan Stone Treatment 10.3912.0713.7515.5417.2821.1925.7227.1629.1834.5334.6037.8839.1910.3912.0713.7515.5417.2821.1925.7227.1629.1834.5334.6037.8839.19 213022326511716311983732157033397275210218111941209527191288213022326511716311983732157033397275210218111941209527191288 2247208857927897769198952885075067932123522472088579278977691989528850750679321235 +5.46.41005.87.27.713.610026.510034.454.7100+5.46.41005.87.27.713.610026.510034.454.7100 리모넨Limonene

표 1에서 보는 바와 같이, 원료에 첨가하였던 유자원료의 지표물질인 리모넨은 거의 감소하지 않았으나 발효과정중 생성된 향기성분들은 많은 감소율을 보이고 있다(RT 25분이후 화합물들).As shown in Table 1, limonene, an indicator of dairy materials added to the raw material, was hardly reduced, but the fragrance components produced during the fermentation showed a large reduction rate (compounds after 25 minutes of RT).

대조예Control

맥반석 처리를 하지 않은 것을 제외하고는 실시예의 방법을 반복하여 유자주를 얻었다. 도 2는 대조예에서 얻어진 유자주를 실시예와 동일한 방법으로 실시하여 얻은 가스 크로마토그래피한 그래프이다.Citron juice was obtained by repeating the method of the example except that the elvan was not treated. 2 is a graph of gas chromatography obtained by carrying out the citron juice obtained in the control example in the same manner as in Example.

이들 도면에서 보는 바와 같이, 도 1에서는 27.16, 34.xx 및 34∼37 사이의 피크가 발견되는 반면, 도 2에서는 이들 피크가 제거되어 있으므로, 유자의 향이실시예의 유자주에서는 유지되고 있음을 알 수 있다.As shown in these figures, peaks between 27.16, 34.xx, and 34 to 37 are found in FIG. 1, while these peaks are removed in FIG. 2, indicating that the fragrance of citron is maintained in the citron strain of the embodiment. Can be.

실험예 1: 관능검사Experimental Example 1: sensory test

맥반석의 처리효과를 파악하기 위해 훈련된 20명의 패널 요원에 의해 관능검사결과 다음의 표 2에 나타낸 바와 같이, 맛과 향성분에 있어 순하고 종합적인 맛이 개선된 결과를 얻었다.As a result of sensory evaluation by 20 panelists trained to understand the treatment effect of elvan, as shown in the following Table 2, a mild and comprehensive taste was improved in taste and flavor components.

시료sample 색color 맛flavor 향incense 종합Synthesis 대조예(무처리구)실시예(처리구)Control Example (No Treatment) Example (Treatment) 3.73.83.73.8 3.43.9* 3.43.9 * 3.24.2* 3.24.2 * 3.44.1* 3.44.1 *

실시예 2Example 2

실시예 1의 방법에서 맥반석 처리를 하고 여과한 후 다시 유자즙 3ℓ를 추가하여 7일간 숙성시켰다. 이렇게 얻어진 과 멥쌀 8㎏을 분쇄하여 증자한 것과 곡자 4㎏ 및 유자 2㎏을 혼합하여 10일간 발효시키고 2개월 동안 숙성시킨 후 여과하여 유자주를 제조하였다. 이렇게 제조된 유자주를 가스 크로마토그래피한 결과의 데이터 테이블을 아래의 표 3에 제시한다. 이에 맥반석을 처리하여 전분질로부터 생성된 바람직하지 못한 향기성분 및 맛성분을 줄이고 유자(과즙, 껍질등)를 첨가하여 유자성분이 풍부히 함유된 유자주를 제조한다.After treating with elvan in the method of Example 1 and filtering, it was aged for 7 days by adding 3 liters of citron juice again. Thus, 8 kg of unsweetened rice flour was pulverized, and 4 kg of grains and 2 kg of citron were mixed, fermented for 10 days, aged for 2 months, and then filtered. The data table of the result of gas chromatography of the citron strain thus prepared is shown in Table 3 below. The treatment of elvan to reduce the undesirable flavor and taste components produced from starch and add citron (fruit juice, shells, etc.) to prepare a citron juice rich in citron components.

Retention timeRetention time 상대함량Relative content 성분ingredient 비고Remarks 8.5611.6411.6911.9413.3414.1919.472428.2528.4438.5542.0751.1253.7157.2059.9965.6569.0071.3372.418.5611.6411.6911.9413.3414.1919.472428.2528.4438.5542.0751.1253.7157.2059.9965.6569.0071.3372.41 16205779548628921437738915099650656241009406507160089944082954410210261103124581565924583023914404277965290043197697521891164475605481024244215190936156721521620577954862892143773891509965065624100940650716008994408295441021026110312458156592458302391440427796529004319769752189116447560548102424421519093615672152 1-propanol, 2-methyl-limonene2-propenenitrile, 2-methyl-3-carenefuran, 2,3-dihydro-1,4-cyclohexadiene, 1-methyl-4-propanoic acid, 2-hydroxy-, ethylacetic acid2,3-butanediol1,6-octadiene-3-ol, 3,7-dimethyl-thiophene, tetrahydro-2-methyl-phenylethyl alcoholisopropyl alcohol2-hexanone, 6-phenyl-butanoic acid, monomethyl esterdodecanoic acidtetradecanoic acidoleic acidhecadecanoic acid9,12-octadecadienoic acid (Z,Z)-1-propanol, 2-methyl-limonene2-propenenitrile, 2-methyl-3-carenefuran, 2,3-dihydro-1,4-cyclohexadiene, 1-methyl-4-propanoic acid, 2-hydroxy-, ethylacetic acid -butanediol 1,6-octadiene-3-ol, 3,7-dimethyl-thiophene, tetrahydro-2-methyl-phenylethyl alcoholisopropyl alcohol2-hexanone, 6-phenyl-butanoic acid, monomethyl esterdodecanoic acidtetradecanoic acidoleic acidhecadecanoic acid 9,12-octadecadienoic acid ( Z, Z)- ************

* 유자를 첨가하지 않은 원주에도 발견된 성분으로 그 외에 유자향 성분이 검출됨.* Citron is found in the circumference without adding citron.

실험예 2Experimental Example 2

실시예 1의 대조예의 유자주를 냉장 및 40℃의 환경에서 저장한 후 유자의 향기에 대해 관능적 시험을 한 결과를 아래 표 4에 제시한다. 실시예 1에 따른 유자주는 대조예에 비해 어느 환경에서도 유자 향이 오래 지속됨을 알 수 있다.The results of the sensory test on the fragrance of the citron after storing the citron juice of the control example of Example 1 in the cold and stored at 40 ℃ environment is shown in Table 4 below. Citron juice according to Example 1 can be seen that the citron flavor lasts longer in any environment than the control example.

저장기간storage duration 냉장cold storage 40도40 degrees 대조예(무첨가구)Control Example (No Addition) 실시예 1(첨가구)Example 1 (additional tool) 대조예(무첨가구)Control Example (No Addition) 실시예 1(첨가구)Example 1 (additional tool) 0일1개월3개월6개월12개월0 days1 month3 months6 months12 months ●●●●●●●●●●●● ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● ●●●●●● ●●●●●●●●●●●●●●●●●●●●●●●●●●

이상 설명으로부터 알 수 있는 바와 같이, 본 발명의 방법에 따르면 발효가 끝난 후 맥반석으로 처리하여 유자의 향이 최종 제품에 다량 유지되고 부드러울 뿐만 아니라, 불순물이 제거하여 숙취가 적은 술을 제조할 수 있다. 또한 본 발명에 따라 제조된 유자주는 냉장 또는 고온의 환경에서도 유자 향이 오래 지속되므로, 유자주로서 기호도가 높다는 장점이 있다.As can be seen from the above description, according to the method of the present invention, after the fermentation is finished, the aroma of citron is maintained in the final product in a large amount and is soft, and impurities can be removed to prepare a liquor with a low hangover. In addition, citron wine prepared according to the present invention has the advantage that the citron aroma lasts long in a refrigerated or high temperature environment, the preference is high as citron wine.

Claims (5)

증자된 곡분 원료, 발효제, 유자 및 물을 혼합하여 발효시킴으로써 밑술을 제조하고,The base liquor is prepared by mixing and fermenting the cooked cereal flour, fermenting agent, citron and water, 상기 제조된 밑술에 증자된 곡분 원료, 발효제, 유자 및 물을 사입하여 실온에서 1단 발효시키고,1 step fermentation was carried out at room temperature by inserting the raw flour, fermentation agent, citron and water added to the prepared base wine, 여기에 다시 증자된 곡분 원료, 발효제, 및 물을 사입하여 2단 발효시키고,Then, the mixture of the flour, fermentation agent, and water, which were then increased again, was used to ferment in two stages. 얻어진 발효물에 맥반석, 유자 및 물을 첨가하여 숙성시킨 후 여과하는 단계를 포함하는 유자주의 제조방법.A method for producing citron juice, comprising the step of aging after adding elvan rock, citron and water to the obtained fermented product. 제 1 항에 있어서, 상기 숙성된 혼합물을 여과한 후 유자를 첨가하는 단계를 더 포함하는 유자주의 제조방법.The method of claim 1, further comprising adding citron after filtering the aged mixture. 제 1 항에 있어서, 상기 첨가되는 유자가 냉동된 유자 껍질임을 특징으로 하는 방법.The method according to claim 1, wherein the added citron is a frozen citron shell. 제 1 항 내지 제 3 항중 어느 한 항에 있어서, 상기 맥반석을 혼합물 전체 중량에 대해 1 내지 20중량%의 양으로 첨가하여 교반하는 것을 특징으로 하는 방법.4. The method according to any one of claims 1 to 3, wherein the elvan is added in an amount of 1 to 20% by weight based on the total weight of the mixture and stirred. 제 1 항의 방법에 의해 제조된 유자주.Citron wine produced by the method of claim 1.
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KR101407846B1 (en) 2014-02-05 2014-07-02 김홍준 Citron rice wine and its manufacturing method
KR20150092691A (en) * 2014-04-16 2015-08-13 김홍준 vinegar using Citron rice wine and its manufacturing method

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KR101294374B1 (en) * 2010-12-24 2013-08-08 거제시농업기술센터 A sparkling wine using the Yuza and method of making the same

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KR960003154A (en) * 1994-06-10 1996-01-26 신호열 Anti-theft vehicle control device using wireless pager reception method
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101407846B1 (en) 2014-02-05 2014-07-02 김홍준 Citron rice wine and its manufacturing method
KR20150092691A (en) * 2014-04-16 2015-08-13 김홍준 vinegar using Citron rice wine and its manufacturing method
KR101583410B1 (en) 2014-04-16 2016-01-08 김홍준 vinegar using Citron rice wine and its manufacturing method

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