KR100373986B1 - Method for preparing rice wine(Yakju) adding spiced-alcohol - Google Patents

Abstract

The present invention is a manufacturing method for manufacturing a seasoning alcohol so as to reduce the manufacturing cost while diversifying the production method and maintaining the original taste and aroma of the medicine and add it to the wine wine aged (or filtered wine). Manufacturing costs can be reduced by simply adding alcohol to Yakju, but the original taste and aroma of Yakju decreases as much as alcohol is added. Preparation of seasoned alcoholic beverages by mixing flavors such as liquor and fusel oil into alcoholic beverages, and adding flavored alcoholic beverages adjusted to be the same as alcohol content of aged alcoholic beverages in fermented fermented rice wine with fermented rice (or flour) as raw materials It is about a method.

Description

Method for preparing medicinal herb wine using seasoning alcohol {Method for preparing rice wine (Yakju) adding spiced-alcohol}

Conventional manufacturing method in the production of medicine is inoculated with rice or wheat flour to inoculate the Korean bacterium, prepare the entry, prepare the sake brewing and enter the single-dose after entering the fermentation, and add fermentation with two-stage dipped fermentation and then filter it. I'm holy,

The present invention is a cost-saving type increase in the production of medicinal herbs to maintain the original taste and aroma of Yakju while adding low-cost seasoning spirits to aged wine sake.

After thoroughly analyzing the flavor components reduced by the addition of alcohol to fermented Yakju fermented with rice as a raw material, seasoning alcohol was artificially added to the refined alcohol by adding amino acids, glucose, syrup, and lactic acid, which are reduced amounts. It is a method of mixing and adjusting it to alcohol content of aging wine.

In order to maintain the original taste and aroma of Yakju while adding alcohol, it is important to prepare seasoned alcohol. First of all, in order to remove alcoholic odors, activated carbon is added to make it tasteless and odorless, and by analyzing the flavors inherent in Yakju reduced by the addition of alcoholic beverages, only the flavors that are beneficial to alcoholic beverages are selected. Seasoning alcohol is prepared by adding to alcohol.

By adjusting the seasoning alcohol to be the same as the alcohol content of aging wine, blending, filtering, and forming it, it is possible to develop a medicine that reduces the cost and manufacturing process while feeling the original taste and aroma of the wine.

1 is a process diagram showing a manufacturing method of adding seasoning alcohol to the fermented rice wine after adding fermented rice (sadded rice) to the rice wine which has been fermented and first fermented with rice.

2 is a process diagram of seasoning alcohol in which the alcohol is purified with activated carbon and then amino acids and fusel oil are added.

25% of the raw rice is washed, immersed and increased in water, cooled to 36 ~ 38 ℃, and then seeded (국) to make an entry. 5.4% of the prepared entry contains solid yeast, lactic acid, and water. After the addition of fermented liquor, fermented for 1 day, the rest of the immigration and water were added, and then quenched in 1 stage and fermented at 25 ℃ for 2-3 days. 1-dip dipped with the remaining raw rice washed, immersed, increased with water and immersed two-stage with water and fermented at 25 ℃ for 4-5 days alcohol gas, acidity, amino acid degree by gas chromatography, amino acid analyzer, etc. , Primary sugars, fusel oil and other components were analyzed first. Separately, the alcohol content is converted to the total alcohol content in the fermentation broth, and the ratio between the fermentation broth and the alcohol is mixed at 1: 1 and 1: 2. The seasoning alcohol made by adding the flavor component of the aged fermentation powder to the alcohol by reducing the amount of flavor, total sugar, fusel oil, etc. by secondary analysis and comparing the primary analysis data with the secondary analysis data. As a result of the research on the method of addition, the inventors have invented a medicine that can not only have a taste unique to the original medicine, but can also produce a desired taste while reducing the manufacturing cost.

(Example)

Comparative Example 1: [Table 1] As a immersion table, 140 ml of water and 0.7 g of lactic acid 2.55 lactic acid were added to 100 g of inoculation prepared by inoculating Bacillus agar (Aspergillus Kawachii) into the rice cooked with white rice (or flour) It is fermented for 1 day to make a base liquor, 1,150 g of entry into the base liquor and 1,750 ml of water are added to it and fermented for 1 to 2 days, followed by 3,750 g of white rice (or wheat flour) and 100 g of malt, 6,110 ml of water was added thereto, and the resultant was immersed in two stages and fermented for 4 days to obtain 13,500 ml of alcohol content of 15.2%. 2,050 ml of water was added to the ethanol to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil [Table 2] and various amino acids [Table 3] using gas chromatography and amino acid analyzers.

Comparative Example 2 In order to purify the alcohol, 15 g of activated carbon was added to 10,000 ml of 95% alcohol, and after standing for 1 day, 63,076 ml of water was added and filtered to obtain 73,000 ml of alcohol content 13%.

Example 1: 13 ml of alcohol content prepared in Comparative Example 1 (raw material: rice) was mixed with 5,000 ml of alcohol content 13% purified alcohol prepared in Comparative Example 2 by mixing 5,000 ml and 10,000 ml of Comparative Example 1, respectively. In the same manner as in the method of gas chromatography and amino acid analyzer and the like analyzed by the quantitative analysis of fusel oil and various amino acids and the results are shown in [Table 2], [Table 3].

Example 2 glucose, starch syrup, lactic acid, amino acids, fusel oil, etc. in the tablet alcohol prepared in Comparative Example 2 as a result of the component analysis of Comparative Example 1 and Example 1 was reduced except for the components that are not good for the mainstream quality of flavor By adding the amount as shown in Table 4 to prepare 100% increase in seasoning alcohol A and 200% increase in seasoning alcohol B was prepared.

Example 3 After mixing 13 ml of alcohol content 13% aged alcohol supplement 5,000 ml of alcohol powder 13% seasoned alcohol A (medicine wine aged seasoning: seasoning alcohol = 1: 1) prepared by Comparative Example 1 (raw material: rice) 9,000 ml of 100% boost was prepared except for 1,000 ml of sake lees.

Example 4 After mixing 13 ml of alcohol content 13% aged alcohol supplement 5,000 ml of alcohol content 13% seasoned alcohol B prepared by Comparative Example 1 (raw material: rice) 14,000ml of 200% by weight except for 1,000ml of sake lees was prepared.

NOTE 1 Experiment 1; Aging and refined alcohol = 1: 1, experiment 2; Aging and refined drink = 1: 2

-Method of Analysis: Regulations for liquor analysis

-Analysis conditions

G.C: M 600D

Detector: FID

Injection temp: 170 ℃

Detector temp: 220 ℃

Oven temperature program: 50 ℃ (2min) -10 ℃ / min Temperature rise -100 ℃ (0min) -30 ℃ / min Temperature rise -200 ℃ (1min)

Note 1) Experiment 1, Aging and refined alcohol = 1: 1, Experiment 2, Aging refined and purified alcohol = 1: 2

-Analysis conditions

Column temperature: 57 ℃

Reaction temperature: 130 ℃

Pump 1 (buffer solution) flow rate: 0.40ml / min

Pump 2 (ninhydrin solution) flow rate: 0.35ml / min

N ₂ Gas pressure: 0.35∼ 0.4㎏ / ㎠

Medicinal herbs prepared by the method of the present invention are prepared by adding to the refined alcohol by the amount of reduced flavor components, except for the undesirable flavor of alcoholic beverages inherent in the reduced flavor of indigenous flavors by adding tasteless and odorless refined alcohol By adding seasoning alcohol to medicinal liquor aging wine (or filtered medicinal liquor), the original flavor of the medicinal liquor can be maintained while reducing the production cost such as reducing raw material cost and manufacturing process.

Claims (2)

`` Yellow liquor made from rice (13v / v% 10l) '', 900g of glucose, 200g of starch syrup, 18g of lactic acid, 3g of arginine, 2g of tyrosine, 0.8g of isoamyl alcohol, 0.8ml of isobutyl alcohol, isobutyl alcohol A process for preparing an enhanced liquor which mixes 10 liter of seasoned alcohol adjusted to 13v / v% by adding 0.5ml, 0.2ml of normal propyl alcohol and water `` Wheat liquor made from wheat flour (13v / v% 10ℓ standard) '', refined alcohol, 900g of glucose, 200g of starch syrup, 18g of lactic acid, 2.5g of proline, 2.5g of chloroonin, 2g of isoamyl alcohol, 1ml of isoamyl alcohol, iso A method for preparing an enhanced liquor which mixes 10 l of seasoned alcohol adjusted to 13v / v% by adding 0.5 ml of butyl alcohol, 0.2 ml of normal propyl alcohol and water.