KR100382169B1 - Methods for brewing wine by using fruit juice - Google Patents

Abstract

The present invention is a fermented wine (혼 酒), distilled spirits (蒸 溜 酒) or ethanol (酒精) mixed with natural fruit juice (天然 果實 果汁) by using a method for producing a juice mixed liquor (果汁 混用 酒類) fermented rice as a raw material How to mix fruit juice with a certain ratio of ripened sachets, How to mix fruit juice with distilled distilled liquor from fermented rice fermented from rice, How to mix fruit juice with refined alcohol The juice mixed liquor prepared by the method of the present invention is a fermented liquor prepared by fermenting existing grains as a raw material, and distilled liquor distilled from fermented grains fermented with grains as raw materials, and refined liquor purified from raw alcohol. By adding fruit juice, the fresh and unique taste of fruit juice is added to the peculiar taste and aroma derived from fermented or distilled liquor made from cereals and liquor of refined alcohol. The present invention relates to a method for producing a juice mixed liquor characterized by a mixture of liquor and fruit juice so that the flavors can be combined at the same time to feel the flavor and aroma of various and characteristic combinations.

Description

Method for producing alcoholic beverages using fruit juice {Methods for brewing wine by using fruit juice}

Fruits such as grapes, maroons, apples, pears, and fruits and vegetables such as pineapples and strawberries have been used as foods for a long time since they are not only delicious but also nutritious.In addition, due to storage problems, these fruits and fruits are fructose and Since glucose is contained in a large amount, alcohol has been prepared by the fermentation method and widely used.

In the process of making liquor using such fruits, the fruits are usually harvested by crushing and pressing, and then processed with sulfurous acid, etc. to prevent the juice from being deformed, and the insufficient sugars are supplemented with sugar or glucose. After fermentation of alcohol using yeast and the like or wine produced by clearing it through filtration, etc. Also, by distilling the fermented liquor and making it as it is or by storing it for a long time in the barrel to make famous liquor such as brandy.

When the liquor is prepared using fruit juice, the fruit itself is fragrant and fresh flavor and taste are mostly changed or lost in the fermentation and distillation process due to fructose and glucose, large amount of organic acid and ester. There is a disadvantage that you can not enjoy the natural aroma and taste that has.

The present inventors conducted a study on the development of secondary processed foods that can fully utilize the fruit characteristics such as the aroma and flavor components of the fruit by using the fruit, and as a result, aged wine fermented with rice as raw material or distilled liquor distilled from it ( As a base wine using refined alcohol refined from sake and raw alcohol, the raw materials can be mixed with the juice immediately to produce liquor that can feel the scent and flavor of natural fruits. Discovering the fact that it was possible to invent the juice mixed liquor (果汁 混用 酒類) mixed with fruit in the existing liquor.

1 is a process diagram for preparing a juice mixed liquor in which a certain amount of fruit juice is added to a fermented rice wine added to fermented rice wine first fermented with rice as an entry (발효) fermentation according to the present invention;

2 is a process diagram for preparing a juice mixed liquor in which a certain amount of fruit juice is added to a distilled grain distilled liquor obtained by adding steamed rice (rice) to the fermented rice fermented with rice as the first fermentation.

Figure 3 is a process for producing a fruit juice mixed liquor by adding a certain amount of fruit juice to a refined alcohol purified from 95% raw material alcohol.

25% of the rice used as a raw material is cooled to about 38 ℃ through washing, dipping, and increasing the steaming process, and seeding is made here to make an entry, followed by adding water and culture yeast to the prepared entry. Immerse and ferment for 2 to 3 days at 25 ℃. To the fermented one-dump tassels, the raw material was treated with 75% of the remaining raw rice and water, followed by two-stage quenching, followed by fermentation at 25 ° C. for about 4-5 days to obtain an 18% cereal fermentation stock solution. Apple juice, pear juice, strawberry juice, and bokbunja juice are mixed separately, and the alcohol content is 6% (6% mixed with fruit juice equivalent to 67% of the total capacity of the juice blend) and 16% (16% Complete 11% fruit juice mixed with 11% fruit juice.

The 18% cereal fermentation stock solution was distilled under reduced pressure to obtain 40% cereal distillation stock solution, followed by grape juice, burberry, apple juice, pear juice, strawberry juice, and bokbunja fruit juice. Complete the fruit blends of 70% of the total fruit juice blend and fruit juice of 30% (mix the fruit juice of 25% of the 30% fruit juice blend).

95% raw alcohol is treated with activated carbon to obtain 40% refined alcohol, followed by grape juice, green fruit juice, apple juice, pear juice, strawberry juice, and bokbunja juice, respectively. Complete 70% fruit juice mix) and 30% (30% fruit juice mix 25% fruit juice).

(Example)

Comparative Example 1 One step of fermenting 2,500 g of raw rice by steaming for 2 hours, dipping 1 hour, 50 minutes, and fermenting 30 g of dry yeast (Saccharomyces Koreanus) and 4,000 ml of water according to a conventional method for 3 days at 25 ° C 7,500 g of the remaining raw rice in the soaked rice was added with 12,000 ml of the steamed water and the raw material treated in the same manner as above, and immersed in two stages and fermented at 25 ° C. for 5 days to obtain 24,780 ml of alcohol content 18% cereal fermentation stock.

Example 1-1: Grape juice was mixed with two 18% fermentation stock solutions prepared in the same manner as in Comparative Example 1 to obtain grape juice of 6% alcohol content (67% of the total blend of 6% grape juice juice). Mixed) and 16% (mixed grape juice corresponding to 11% of the total capacity of 16% grape juice blend) grape juice blends were obtained, respectively.

Example 1-2: Two grapefruit juices prepared in the same manner as in Comparative Example 1 were mixed with the fruit juice juice each 6% alcohol content (67% of 6% fruit juice blends total amount of juice) Mixed) and 16% (Mellow fruit juice corresponding to 11% of the total capacity of 16% fruit juice blend) was obtained.

Example 1-3: Apple juice is mixed with two 18% fermented stock solutions prepared in the same manner as in Comparative Example 1 to 6% (6% apple juice juice equivalent to 67% of the total capacity of the apple juice blend) Mixed) and 16% (mixed apple juice corresponding to 11% of the total capacity of the 16% apple juice blend).

Example 1-4: Two pear juices were mixed in two 18% fermentation stock solutions prepared in the same manner as in Comparative Example 1 to prepare pear juices corresponding to 67% of the total alcohol content of 6% (6% pear juice mixture). Mixed with) and 16% (mixed with pear juice corresponding to 11% of the total capacity of 16% pear juice blend) was obtained.

Example 1-5: Strawberry fruit juice was mixed with two 18% fermented stock solutions prepared in the same manner as in Comparative Example 1 to prepare strawberry juice of 6% (67% of 6% strawberry juice blend) Mixed) and 16% (16% strawberry juice mixed with 11% of the strawberry juice juice corresponding to 11% of the total capacity of the strawberry juice blend) was obtained.

Example 1-6: Bokbunja juice was mixed with two 18% fermentation stock solutions prepared in the same manner as in Comparative Example 1 to prepare 6% (6% Bokbunja juice mixed with Bokbunja juice corresponding to 67% of the total capacity Mixed with bokbunja juice mixed with 16% (mixed with bokbunja juice corresponding to 11% of the total dose of 16% bokbunja juice blend).

Comparative Example 2 : 24,780 ml of the 18% cereal fermentation stock solution prepared in the same manner as in Comparative Example 1 was distilled under reduced pressure to obtain 10,480 ml of the 40% grain distillation stock solution.

Example 2-1: Grape juice was mixed with two 40% cereal distillates prepared in the same manner as in Comparative Example 2 to obtain 12% grape juice corresponding to 70% of the total capacity of 12% grape juice mixed liquor. Mixed) and 30% (mixed grape juice corresponding to 25% of the total capacity of the 30% grape juice mixed wine) were obtained.

Example 2-2: Two grapefruit juices prepared in the same manner as in Comparative Example 2 were mixed with fruit juice, respectively, alcohol content 12% (12% fruit juice juice equivalent to 70% of the total capacity of 12% fruit juice blend) Mixed) and 30% (30% of the mixed fruit juice equivalent to 25% of the total capacity of the fruit juice juice) were obtained the fruit juice blend of the fruit juice.

Example 2-3: Apple juice is mixed with two 40% cereal distillates prepared in the same manner as in Comparative Example 2 to obtain 12% apple juice (70% of the total capacity of 12% apple juice mixed liquor) Mixed) and 30% (30% apple juice mixed apple juice corresponding to 25% of the total capacity of the apple juice blend) was obtained respectively.

Example 2-4: Two pear juices were mixed in two 40% cereal distillates prepared in the same manner as in Comparative Example 2 to prepare pear juices corresponding to 70% of the total capacity of 12% pear juice mixed liquor. Mixed) and 30% (mixed pear juice equivalent to 25% of the total capacity of the 30% pear juice blend) were obtained.

Example 2-5: Strawberry juice was mixed with two 40% cereal distillates prepared in the same manner as in Comparative Example 2 to obtain 12% strawberry juice (70% of the total capacity of the 12% strawberry juice blend) Mixed) and 30% (30% strawberry juice mixed with strawberry juice corresponding to 25% of the total capacity of the strawberry juice blend) was obtained respectively.

Example 2-6: Bokbunja juice was mixed with two 40% cereal distillates prepared in the same manner as in Comparative Example 2 to prepare a bokbunja juice corresponding to 70% of the total capacity of 12% (12% Bokbunja juice mixed alcohol). Mixed) and 30% (mixed bokbunja juice equivalent to 25% of the total capacity of the 30% bokbunja juice blended liquor).

Comparative Example 3: Activated charcoal was treated with 5,000 ml of 95% raw alcohol to obtain 11,815 ml of 40% crude alcohol.

Example 3-1: Grape juice was mixed with two 40% tablets prepared in the same manner as Comparative Example 3, and grape juice was mixed with 12% alcohol content (70% of the total blend of 12% grape juice). ) And 30% (30% grape juice mixed with grape juice corresponding to 25% of the total capacity of the grape juice blend) were obtained respectively.

Example 3-2: Mix two grapefruit juice with two 40% tablets prepared in the same manner as in Comparative Example 3, and mix the grapefruit juice corresponding to 70% of the total capacity of 12% ) And 30% (30% of the mixed fruit juice juice corresponding to 25% of the total capacity of the fruit juice juice) were obtained the fruit juice blend of the fruit juice.

Example 3-3: Mix apple juice with two 40% tablets prepared in the same manner as Comparative Example 3, and mix apple juice corresponding to 70% of the total capacity of 12% apple juice mixed liquor with alcohol. ) And 30% apple juice blends of 30% (30% apple juice blends).

Example 3-4: Two pear juices were mixed in two 40% tablets prepared in the same manner as in Comparative Example 3, and pear juice was mixed with 12% alcohol content (70% of the total capacity of the 12% pear juice mixture). ) And 30% (30% pear juice mixed with pear juice corresponding to 25% of the total capacity) were obtained pear juice mixed wine, respectively.

Example 3-5 Mixing strawberry juice to two 40% tablets prepared in the same manner as in Comparative Example 2 mixed 12% (12% strawberry juice blend strawberry juice corresponding to 70% of the total capacity of 12% strawberry juice blend ) And 30% (30% strawberry juice blend of strawberry juice corresponding to 25% of the total capacity of the strawberry juice blend) was obtained respectively.

Example 3-6: Bokbunja fruit juice was mixed with two 40% tablets of alcohol prepared in the same manner as in Comparative Example 2, and mixed with Bokbunja fruit juice corresponding to 70% of the total capacity of 12% (12% Bokbunja juice mixed liquor). ) And 30% (mixtures of bokbunja juice corresponding to 25% of the total dose of 30% bokbunja juice blends) were obtained.

Table 1

[Table 2]

Note 1) Theoretical alcohol production: The theoretical amount of pure alcohol that can be produced from the fermentable active ingredient (starch) in the raw material.

(0.715: Alcohol conversion factor of starch. 0.6435: Alcohol conversion factor of glucose)

Note 2) Total alcohol content of aged liquor: The amount of pure alcohol in the aged liquor, aged liquor x aged liquor

Note 3) Fermentation ratio: Ratio between total alcohol production and theoretical alcohol production

Note 4) Total alcohol content of distilled liquor: Distilled liquor amount × distilled liquor alcohol content

Note 5) Distillation Ratio: Ratio of total alcohol production in distilled liquor and total alcohol content

Note 6) Refining ratio: Ratio of total alcohol production of refined alcohol with total alcohol content of raw alcohol

The fermentation rate (production yield) of the 18% cereal fermented stock fermented with rice as raw material is 82.08%, which is not significantly different from the fermentation ratio of general turbid and herbal wines made with grains. The manufacturing ratio of (production yield) was confirmed to be no problem.

The distillation of the 18% cereal fermentation stock distilled distilled at 40.0% alcohol content, the distillation ratio was 95.52%, which was not different from the distillation ratio in the distillation of conventional ripening. Distillation method is to select the distillation at a temperature of about 65 ℃ to remove the furfural odor (coal) by distillation under reduced pressure and to make the main color pale (상대적 白) relatively fruit when mixed with fruit juice Finished with a quality that can highlight the taste and aroma of.

Raw alcoholic beverages were refined through activated carbon treatment to further refine the quality of the distillation column, and finished to a quality that can highlight the taste and aroma of fruit when mixed with fruit juice.

Table 3

Note 1) Mixing ratio of fruit juice = (the amount of fruit juice used / the amount of sake) x 100

Comparative Example 1 was 18% cereal fermentation stock solution, grape juice of 67% mixed test of Example 1-1 was mixed with 2,000 ml of grape juice and 1,000 ml of 18% cereal fermentation stock solution (corresponding to 67% of total sake) 3,000 ml of 6% mixed fruit juice was completed, and 11% mixed fruit juice of Example 1-1 was mixed with 1,000 ml of 18% cereal fermentation stock solution and 125 ml of grape juice (corresponding to 11% of the total alcohol content). 1125 ml of juice blends were prepared. The remaining test specimens of Example 1-2, Example 1-3, Example 1-4, Example 1-5, and Example 1-6 were mixed with 67% mixed test sphere and 11% mixed test sphere of Example 1-1. It is the same as the method, but only the fruit juice was prepared by different types of fruit juice, apple juice, pear juice, strawberry juice, bokbunja juice.

Table 4

Comparative Example 2 was a 40% cereal distillate stock solution, and the 70% mixed fruit juice of Example 2-1 was mixed with 1,000 ml of 40% cereal distillate solution and 2,333 ml of grape juice (corresponding to 70% of the total alcohol content). 3,333 ml of 12% mixed fruit juice was completed, and 25% mixed fruit juice of Example 2-1 was mixed with 1,000 ml of 40% cereal distillate solution and 333 ml of grape juice (corresponding to 25% of the total alcohol content). 1333 ml of% juice blend was prepared. The test strips of Examples 2-2, 2-3, Example 2-4, Example 2-5, and Example 2-6 are also mixed with 70% mixed test sphere and 25% mixed test sphere of Example 2-1. It is the same as the method, but only the fruit juice was prepared by different types of fruit juice, apple juice, pear juice, strawberry juice, bokbunja juice.

Table 5

Comparative Example 3 was 40% tablet alcohol, and the grape juice 70% mixed test group of Example 3-1 was mixed with 1,000 ml of 40% tablet alcohol and 2,333 ml of grape juice (corresponding to 70% of the total alcohol content). 3,333 ml of juice blends were completed, and the grape juice 25% mixed test group of Example 3-1 mixed 40% tablets with 1,000 ml of grape juice (corresponding to 25% of the total alcohol content) to mix with 30% juice. 1333 ml of the week was prepared. The test strips of Examples 3-2, 3-3, 3-4, 3-5, and 3-6 were also mixed with 70% mixed test sphere and 25% mixed test sphere of Example 3-1. It is the same as the method, but only the fruit juice was prepared by different types of fruit juice, apple juice, pear juice, strawberry juice, bokbunja juice.

In order to grasp the fragrance component trends of the juice mixed liquor prepared as described above, the acetaldehyde, ethyl acetate, and fusel oil components were analyzed by direct injection method using gas chromatography. It is the same as the scent component content of the juice mixture according to Examples of Table 6, Table 7, Table 8.

Table 6

Note 1) Normally propyl alcohol, isobutyl alcohol, isoamyl alcohol, etc.,

It is a kind of alcoholic odor component produced by amino acid fermentation.

* Gas chromatography analysis conditions

Detector: FID

Column: PEGHT

Injector Temperature: 170 ℃

Detector Temperature: 220 ℃

Column Temperature: 90 ℃

Carrier gas: N ₂ (60ml / min)

Acetaldehyde, ethyl acetate, and fusel oil components, which are the main fragrance components of alcoholic beverages, are mainly produced in fermentation process of rice bran, and their total value is 929ppm detected in the 18% cereal fermentation stock solution of Comparative Example 1 as shown in (Table 6). The aroma component of 67% fruit juice mixed test was mixed with 1,000 ml of 18% grain fermented stock solution of Example 1-1, and 299 ppm of the fruit mixture was mixed with 1,000 ml of 18% grain fermented stock solution. The fragrance ingredient of the test mixture for% fruit juice was 771 ppm,

The scent component of the 67% fruit juice mixing test was mixed with 1,000 ml of 18% cereal fermentation stock solution of Example 1-2, and 290 ppm of 11% mixed with 125 ml of beetroot juice in 1,000 ml of 18% grain fermentation stock solution. The fragrance component of the fruit juice mixing test was 695 ppm,

The flavor component of the 67% fruit juice mixing test was mixed with 1,000 ml of the 18% cereal fermentation stock solution of Example 1-3, and 309 ppm was mixed with 1,000 ml of the 18% cereal fermentation stock solution. The odor component of the fruit juice mixing test was 774ppm,

67% fruit juice mixed test was mixed with 1,000 ml of the 18% cereal fermented stock solution of Example 1-4, and the fragrance component of the test mixture was 285 ppm, and 11% with 125 ml of the pear juice mixed with 1,000 ml of the 18% cereal fermented stock solution. The fragrance component of the fruit juice mixing test was 773ppm,

The flavor component of the 67% fruit juice mixing test was mixed with 1,000 ml of the 18% grain fermented stock solution of Example 1-5, and the fragrance component of the test mixture was 306 ppm, and 11% with 125 ml of the strawberry juice mixed with 1,000 ml of the 18% grain fermented stock solution. The odor component of the fruit juice mixing test was 776ppm,

The flavor component of the 67% fruit juice mixed test mixture containing 2,000 ml of Bokbunja fruit juice in 1,000 ml of the 18% cereal fermentation stock solution of Example 1-6 was 320 ppm and 11% of 125 ml of Bokbunja fruit juice mixed with 1,000 ml of 18% grain fermentation stock solution. The aroma component of the fruit juice mixing test group was 791ppm, and the higher the mixing ratio of each fruit juice (the lower the mixing ratio of the 18% cereal fermentation stock solution) from Example 1-1 to Example 1-6, the acetaldehyde and ethyl acetate It was confirmed that the content of the fragrance component, which is the total value of the fusel oil, was lower than the total value of the fragrance component of Comparative Example 1, and thus the pure aroma and taste of the fruit juice could be more emphasized in the final sake (juice mixture).

Table 7

As shown in Table 7 above, the total value of acetaldehyde, ethyl acetate, and fusel oil, which are mainly derived from the fermentation process, was 1,802 ppm in the 40% cereal distillate of Comparative Example 2, and Example 2-1. Aroma of 25% Fruit Juice Mix Test Mixture with 545ppm of 70% Fruit Juice Mixing Test Mix with 1,000ml of 40% Grain Distillate Stock Solution and 333ml of Grape Juice Mixture with 1,000ml of 40% Grain Distillate Ingredients is 1,343ppm,

70% fruit juice test mixture containing 2,333 ml of wild fruit juice in 1,000 ml of 40% cereal distillate stock solution of Example 2-2 was 481 ppm and 25% of 333 ml of wild fruit juice mixed in 1,000 ml of 40% cereal distillate solution. The fragrance component of the fruit juice mixing test was 1,241ppm,

70% fruit juice test mixture containing 333 ppm of apple juice 2,333 ml mixed with 1,000 ml of 40% cereal distillate stock solution of Example 2-3 was 25% mixed with 333 ml of apple juice mixed with 1,000 ml of 40% cereal distillate stock solution. The fragrance component of the fruit juice mixing test was 1,165ppm,

Aroma component of 70% fruit juice mixing test which mixed 2,333 ml of pear juice with 1,000 ml of 40% cereal distillate of Example 2-4 was 582 ppm and 25% of 333 ml of pear juice mixed with 1,000 ml of 40% cereal distillate. The fragrance component of the fruit juice mixing test was 1,435ppm,

70% fruit juice test mixture containing 533ppm of strawberry fruit juice 2,333ml mixed with 1,000ml of 40% cereal distillate stock solution of Example 2-5 25% mixed with 333ml of strawberry juice mixed with 1,000ml of 40% cereal distillate solution The fragrance component of the fruit juice mixing test was 1,261ppm,

Aroma component of 70% fruit juice test mixture which mixed 2,333 ml of bokbunja fruit juice with 1,000 ml of 40% cereal distillate stock solution of Example 2-6 was 452 ppm and 40% of 333 ml of bokbunja fruit juice mixed with 1,000 ml of 40% cereal distillate solution The fragrance component of the fruit juice mixing test group showed 1,210ppm, and the higher the mixing ratio of each fruit juice (the lower the mixing ratio of 40% cereal distillate) from Example 2-1 to Example 2-6, acetaldehyde and ethyl It was confirmed that the content of the fragrance component, which is the total value of the acetate and fusel oils, was lower than the total value of the fragrance component of Comparative Example 2, so that the pure aroma and taste of the fruit juice could be more highlighted in the final sake (juice mixture).

Table 8

As shown in Table 8, the total value of acetaldehyde, ethyl acetate, and fusel oil, which are mainly derived from the fermentation process, was not detected in the characteristics of raw alcohol in 40% refined alcohol of Comparative Example 3. -1, Example 3-2, Example 3-3, Example 3-4, Example 3-5, Example 3-6 in 40 ml tablets of grapes, grapefruit, apple, pear, strawberry , Bokbunja fruit juice was not detected in the 70% fruit juice mixed test mixture containing 2,333 ml each, and Example 3-1, Example 3-2, Example 3-3, Example 3-4, and Example 3- 5, Example 3-6 of 40% tablets alcohol, grapes, maroon, apple, pear, strawberry, bokbunja juice was not detected in the 25% fruit juice mixing test mixed with 333 ml each of relatively fruit juice It was confirmed that the pure flavor and taste can be highlighted in the final sake (juice mixture).

In order to grasp the organic acid component trends of the juice mixed liquor prepared as described above, major flavor components such as tartaric acid, malic acid, citric acid and succinic acid were analyzed by direct injection using liquid chromatography, and the contents of each component are shown in Table 9 below. , (Table 10), (Table 11) is the same as the flavor component content of the aged aging in each.

Table 9

* Liquid chromatography analysis conditions

Detector: UV (210nm)

Column: SUPELCOGEL C-610H, 30cm × 7.8mm ID

Mobile Phase: 0.1% Phosphoric acid

Flow Rate: 0.5ml / min

Injection Volume: 5µl

Runing time: 30min

As shown in Table 9, 4,040 ppm of 18% cereal fermentation stock solution of Comparative Example 1 was found in the total value of the main components of tartaric acid, malic acid, citric acid and succinic acid, and 18% grain fermentation of Example 1-1. The flavor component of the 67% fruit juice mixed test mixture containing 1,000 ml of juice and 2,000 ml of grape juice was 8,518 ppm, and the flavor component of the mixed 11% fruit juice mixed test sample containing 125 ml of grape juice was 1,000 ml of 18% cereal fermentation stock solution. of,

The flavor component of the 67% fruit juice mixing test which mixed 2,000 ml of fruit juice with 1,000 ml of the 18% grain fermentation stock solution of Example 1-2 was 7,832ppm, and 125 ml of fruit juice was mixed with 1,000 ml of the 18% grain fermentation stock solution 11 The flavor component of the test mixture for% fruit juice was 5,705 ppm,

The flavor component of the 67% fruit juice mixed test mixture containing 1,000 ml of the 18% grain fermented stock solution of Example 1-3 was 4,936 ppm, and the mixed fruit juice 125 ml of 1,000 ml of the 18% grain fermented stock solution was mixed with 11 ml. The flavor component of the test mixture for% juice was 4,445 ppm,

The flavor component of the 67% fruit juice mixed test mixture containing 2,000 ml of Bokbunja fruit juice in 1,000 ml of the 18% cereal fermentation stock solution of Example 1-6 was 7,168 ppm, and the mixture of 125 ml of Bokbunja fruit juice containing 1,000 ml of the 18% grain fermentation stock solution 11 The flavor component of the mixed fruit juice test group showed 5,185 ppm, and the higher the mixing ratio of each fruit juice (Example 1-1, Example 1-2, Example 1-3, Example 1-6) (18% cereal fermentation) The lower the mixing ratio of the stock solution, the higher the flavor content, which is the sum of organic acids such as tartaric acid, malic acid, and succinic acid, is higher than the total value of the flavor components of Comparative Example 1, resulting in the pure flavor and taste of the fruit juice. It was confirmed that the transfer as it is.

On the other hand, the flavor component of the 67% fruit juice mixed test mixture containing 1,000 ml of the 18% cereal fermented stock solution of Example 1-4 was mixed with 2,000 ml of pear juice, and 125 ml of pear juice was mixed with 1,000 ml of the 18% cereal fermented stock solution. The flavor component of the 11% mixed fruit juice test group was 2,812ppm, and the flavor component of the mixed 67% fruit juice test group was 2,000 ml of strawberry juice in 1,000 ml of the 18% cereal fermentation stock solution of Example 1-5. The flavor component of the mixed 11% fruit juice test mixture containing 1,000 ml of 18% cereal fermentation stock and 125 ml of strawberry juice appeared to be 2,400 ppm, which was lower than the sum of the flavor components of Comparative Example 1, but it was an organic acid contained in pear and strawberry. This is because the total content of is lower than other fruits, but the higher the ratio of pear and strawberry juice is, the lower the dilution of citric acid content detected in the 18% cereal fermentation stock solution to reduce the sour taste of citric acid itself. Organic acids of the juice itself It was confirmed that the sugar glucose feel by (葡萄糖) more sweet taste of cold milk.

Table 10

As shown in Table 10, the total value of the main components of tartaric acid, malic acid, citric acid, and succinic acid was not detected in the 40% cereal distillate of Comparative Example 2 due to the characteristics of the distilled liquor. Flavor Components of the 25% Fruit Juice Mix Test Mixture of 70% Juice Mixture Mixture Mixture with 1,000ml of Cereal Distillate Juice and 2,333ml of Grape Juice Mixture Mixture 6,830ppm, and 333ml of Grape Juice Mixture with 1,000ml of 40% Grain Distillate Solution Is 1510ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of fruit juice was mixed with 1,000 ml of 40% cereal juice distillate of Example 2-2, and 25% of 333 ml of fruit juice was mixed with 1,000 ml of 40% cereal distillate. The flavor component of the test mixture containing% juice was 2,700 ppm,

The flavor component of the 70% fruit juice mixed test mixture containing 2,333 ml of apple juice in 1,000 ml of 40% cereal distillate stock solution of Example 2-3 was 3,950 ppm, and 333 ml of apple juice mixed in 1,000 ml of 40% cereal distillate stock solution. The flavor component of the test mixture containing% fruit juice was 1,570 ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of pear juice in 1,000 ml of 40% cereal distillate of Example 2-4 was 900 ppm and 25% of 333 ml of pear juice mixed in 1,000 ml of 40% cereal distillate. The flavor component of the mixed fruit juice test group was 382ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of strawberry juice in 1,000 ml of 40% cereal distillate stock solution of Example 2-5 was 2,680 ppm, and 333 ml of strawberry juice was mixed in 1,000 ml of 40% cereal distillate stock solution. The flavor component of the blend of% fruit juice was 1,010 ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of bokbunja fruit juice in 1,000 ml of 40% cereal distillate stock solution of Example 2-6 was 5,890 ppm, and 333 ml of bokbunja fruit juice mixed in 1,000 ml of 40% cereal distillate solution. The flavor component of the blend of% fruit juice showed 2,076 ppm. Examples 2-1, 2-2, 2-3, 2-4, 2-5, and 2-6 were each fruit. The higher the blending ratio of the fruit juice (the lower the mixing ratio of 40% cereal distillate), the higher the flavor component, which is the sum of organic acids such as tartaric acid, malic acid, and succinic acid, was found to be higher than the sum of the flavor components of Comparative Example 2. It was confirmed that the aroma and taste were passed directly to the final sake (juice mixture).

Table 11

As shown in Table 11, the total value of tartaric acid, malic acid, citric acid, and succinic acid as the flavor components of the liquor was not detected in the 40% tablet alcohol of Comparative Example 2 due to the characteristics of the raw alcohol, and 40% of Example 3-1. The flavor component of the 70% fruit juice test mixture containing 2,333 ml of grape juice and 1,000 ml of refined alcohol was 7,615 ppm, and the flavor component of the 25% fruit juice test mixture containing 333 ml of grape juice with 1,000 ml of 40% tablets was 1,720 ppm. of,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of fruit juice was mixed with 1,000 ml of 40% tablet of alcohol of Example 3-2. 25% fruit juice of 333 ml of fruit juice was mixed with 1,000 ml of 40% tablet of alcohol. Flavor component of the mixed test strip was 3,170ppm,

The flavor component of the 70% fruit juice mixing test blended with 1,000 ml of 40% tableted alcohol of Example 3-3 was 4,440 ppm, and the 25% fruit juice mixed with 333 ml of apple juice with 1,000 ml of 40% tableted alcohol. Flavor component of the mixed test was 1,735ppm,

The flavor component of the 70% fruit juice mixing test which mixed 2,333 ml of pear juice with 1,000 ml of 40% tablet alcohol of Example 3-4 was mixed with 25% fruit juice having 934 ppm of pear and 40 ml of pear juice with 1,000 ml of 40% tablet alcohol. The flavor component of the test strip was 390ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of strawberry juice in 1,000 ml of 40% tableted alcohol of Example 3-5 was 25% fruit juice containing 2,540 ppm of strawberry fruit juice and 333 ml of strawberry juice in 1,000 ml of 40% tableted alcohol. The flavor component of the mixed test zone was 990ppm,

The flavor component of the 70% fruit juice test mixture containing 2,333 ml of bokbunja fruit juice in 1,000 ml of 40% tableted alcohol of Example 3-6 was 5,030 ppm, and 25% fruit juice containing 333 ml of bokbunja fruit juice in 1,000 ml of 40% tableted alcohol. Flavor component of the mixed test zone was 2,220ppm. Example 3-1, Example 3-2, Example 3-3, Example 3-4, Example 3-5, Example 3-6 The higher the blending ratio (the lower the blending ratio of 40% refined alcohol), the higher the flavor component, which is the sum of organic acids such as tartaric acid, malic acid, and succinic acid, was higher than the sum of the flavor components of Comparative Example 3. It was confirmed that it was added as it is to this final sake (juice mixture).

Juice blended liquor prepared by the method of the present invention is in the host (18% cereal fermentation stock, 40% cereal distilled stock, 40% tablet alcohol) from 11% to 70% of the amount of each sake (each juice blend) By mixing the corresponding grape juice, grapefruit juice, apple juice, pear juice, strawberry juice, and bokbunja juice, respectively, various kinds of natural fruit juices have subtle flavors and flavors of fermented or distilled liquor made from existing grains. The invention of the manufacturing method for mixed liquor, which has a unique blend of scents and flavors in harmony, promotes the consumption of rice and improves the processing method of fruits scattered throughout the country. It works.

Claims (3)

25% of the rice used as a raw material is cooled to about 38 ° C through washing, dipping, and increasing the steaming process, and seeding (종) is made here to prepare an entry and then add water and culture yeast to the prepared entry. After quenching and fermenting at 25 ° C for 2 to 3 days, the fermented single lump of rice was washed with water, immersed and steamed, and then double-diluted with 75% of raw rice and water. After fermentation to prepare a 18% cereal fermentation stock, grape juice per 1000ml of the 18% grain fermentation stock is mixed juice from 125ml to 500ml. The juice preparation method according to claim 1, wherein the juice added is a mixture of grape juice, apple juice, apple juice, pear juice, strawberry juice, and bokbunja juice. delete