KR100480474B1 - Method for the preparation of alcoholic liquors using chips of trees - Google Patents

Abstract

The present invention relates to a process for producing liquor that is free of flavour, rich in flavor, and rich in aroma. It is characterized in that the liquor stock is aged by mixing with raw or roasted chips of trees.

Description

METHODS FOR THE PREPARATION OF ALCOHOLIC LIQUORS USING CHIPS OF TREES}

The present invention relates to a method for producing liquor that is tasteless, tender and rich in aroma using wood chips.

The conventional liquor manufacturing method is to add the additives to the liquor stock solution, blending and diluting with the casting water, and then filtered. In order to compensate for this drawback, a method of aging liquor liquor for a certain period of time to soften its taste and to have a rich aroma has been used.

Various vessels and methods have been used for the aging of the liquor stocks, but in today's mass production of liquors, stainless tanks and oak barrels are used. However, stainless steel tank has the disadvantage that the quality of aging stock is lower than that of the barrel, and the barrel is used for the aging of high-grade liquor, and the oak barrel, which is currently used for the aging of whiskey, is the dominant species. However, oak tree trunks are not manufactured in Korea, and are not only dependent on imports, but are also expensive. Most of them are costly to maintain and manage the tree trunks.

Accordingly, it is an object of the present invention to provide a process for producing liquor, which is tasteless, soft and rich in aroma, having a aging effect of a keg without using a keg.

According to the above object, in the present invention, the additives are added to the liquor stock solution, blended, diluted with casting water, and filtered to prepare liquor. It provides a method for producing liquor characterized in that the aged.

Hereinafter, the present invention will be described in more detail.

The method of the present invention is characterized in that the alcoholic liquor is mixed with raw or roasted chips of wood when the liquor is manufactured, and then aged. , Beer, ginseng wine, plum wine or fruit wine is preferred.

In the present invention, the trees used for the ripening of the liquor liquor are various kinds of trees native to Korea, specifically, cypress, bamboo, teal, cherry, pine, locust, paulownia, ginkgo, ginko, birch, pine , Earth tree, oak, juniper, hinoki. These raw chips can be obtained by drying the wood in the shade, then pulverizing and sorting with a grinder, for example, can be obtained baked chips baked for 30 minutes to 1 hour at a high temperature of 100 to 250 ℃, for example. Also, preferably, raw chips or roasted chips may be ground to a size of 2 to 7 mesh.

According to the present invention, raw wood or roasted chips of wood prepared are 0.1 to 5% by weight of liquor stocks, preferably 0.5 to 5% in liquor stocks containing 25 to 65% by weight, preferably 30 to 45% by weight alcohol. Add in amounts of 2% by weight. In this case, the liquor stock solution used refers to a liquor stock solution of 25 to 60% by weight of alcohol before the additive material is added. What was clarified and filtered can be used as the stock solution of ginseng liquor, which has filtered out the leach stock solution of 40% by weight of alcohol that has leached ginseng.

Further, according to the present invention, an ultrasonic wave having a frequency of 5 to 100 KHz, preferably 10 to 65 KHz, and / or 5 to 20 times the liquor stock solution is preferably injected into the liquor stock solution to which the wood chips are added. The ripening of the liquor stock solution can be promoted by blowing 15 times the volume of compressed air through the inlet provided at the bottom of the storage container. Such ultrasonic treatment and injection of compressed air may be performed at intervals of 12 to 48 hours, and there is no particular limitation on the maturing period and the maturing temperature of the liquor stock solution, but it is preferable to mature at 15 to 30 ° C. for at least 3 months. During the aging period, the dry balance, color, total acid, ester, aldehyde, furfural, polyphenols and sugars of the liquor stocks increase.

A method of producing liquor using the aged stock after ripening liquor stock using wood chips according to one embodiment of the present invention is schematically illustrated in FIG. 1.

First, an additive is added to the aged stock solution prepared as described above and blended (blending step). The additives include sugars, high fructose, oligosaccharides, citric acid, tartaric acid, succinic acid, amino acids and various flavors, and the like, and the amount of the additives can be variously controlled, but is usually used in an amount of 10% by weight or less. .

Distilled water or casting water such as deionized water is added thereto and diluted appropriately (water process). At this time, the dilution concentration may vary depending on the desired liquor.

The final liquor product can be obtained by filtering this diluted stock solution (filtering step), and after feeding in (bottling step), and sterilizing the bottled product (sterilization step).

Such a method of the present invention does not require a separate storage facility such as a wooden barrel and is easy to manage the liquor, and thus the liquor produced has no taste compared to the existing liquor, has a smooth taste and a rich aroma, and has a comprehensive taste. great.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited by the embodiment.

REFERENCE EXAMPLE 1: Changes in Principles of Rice Distilled Stock Solution Using Wood Chip

For 45 months of alcohol, pH 5.0 and 0 ppm of polyphenol, the rice liquor was aged for 3 months by adding 0.5% by weight of fresh or roasted chips (baked for 1 hour at 200 ° C) of various woods. . The pH and polyphenol content (ppm), and the color difference (ΔE) before and after ripening were measured, and are shown in Table 1 below.

Item Roasted chips Fresh chips pH Color difference (ΔE) Polyphenols (ppm) pH Color difference (ΔE) Polyphenols (ppm) Old cypress 4.93 10.13 70 5.08 1.89 31 bamboo 5.03 10.65 26 5.31 8.57 30 Teal 4.97 9.18 66 5.07 10.77 68 cherry 4.80 10.49 68 4.97 5.70 86 Pine tree 4.85 4.15 32 4.90 0.71 6 Holly tree 4.85 21.53 79 4.91 8.78 84 Paulownia 4.69 9.60 78 5.02 2.61 60 Ginkgo 5.01 3.80 33 5.07 0.59 6 Yin 4.98 12.32 65 5.06 1.61 22 Birch Trees 4.79 10.84 74 4.95 1.73 25 Pine tree 4.82 4.71 34 4.96 0.71 32 Earth tree 4.71 12.97 79 5.02 3.68 82 kind of oak 4.58 13.40 102 4.98 2.54 97 juniper 4.92 4.03 33 4.99 1.47 18 Thick wood 4.84 8.45 69 5.05 1.47 21

REFERENCE EXAMPLE 2: Changes in Principal Properties of Fermented Ripening Plum and Ginseng Leaching Liquor Using Wood Chips

Roasted chips of various trees (raw chips at 200 ° C. for 1 hour) for 25.7 wt% alcohol, plum leach liquor, pH 3.0 and 280 ppm polyphenol, and 40.2 wt% alcohol, pH 6.0, and 4 ppm polyphenol, respectively. While baked) was added at 0.5% by weight and aged for 3 months. The pH and polyphenol content (ppm), and the color difference (ΔE) before and after ripening were measured, and are shown in Table 2 below.

Item Plum wine Ginseng wine pH Color difference (ΔE) Polyphenols (ppm) pH Color difference (ΔE) Polyphenols (ppm) Old cypress 3.25 24.8 354 5.93 15.18 75 bamboo 3.54 24.6 304 5.97 14.71 30 Teal 3.31 24.7 333 5.91 13.29 69 cherry 3.31 25.0 319 5.94 15.43 72 Pine tree 3.24 24.5 296 5.88 14.06 36 Holly tree 3.57 25.1 308 5.90 19.42 85 Paulownia 3.52 25.3 322 5.92 13.67 82 Ginkgo 3.51 25.3 301 5.96 12.85 35 Yin 3.50 25.4 330 5.93 16.28 68 Birch Trees 3.46 25.4 312 5.94 15.48 78 Pine tree 3.47 25.5 286 5.92 13.76 38 Earth tree 3.46 25.4 315 5.92 16.14 84 kind of oak 3.45 25.7 343 5.95 17.45 105 juniper 3.45 24.9 307 5.91 9.33 37 Thick wood 3.48 25.1 319 5.89 13.57 73

REFERENCE EXAMPLE 3: Variation of Principal Quality by Ultrasonic Treatment of Liquor Stock Solution Containing Wood Chips and Injection of Compressed Air

Ultrasonic wave having a frequency of 10KHz is treated every 24 hours in the rice distilled liquor stock containing the various chips of the wood of Reference Example 1, and the compressed air corresponding to 10 times the volume of the liquor stock solution is injected through the inlet installed under the liquor stock solution. Aged for 3 months with infusion every 24 hours. The polyphenol content (ppm) and the color difference (ΔE) before and after ripening were measured in the ripened stock solution, and are shown in Table 3 below in comparison with the case where no sonication and compressed air were injected.

Item Roasted chips Roasted Chip + Ultrasonic Treatment + Compressed Air Injection Color difference (ΔE) Polyphenols (ppm) Color difference (ΔE) Polyphenols (ppm) Old cypress 10.13 70 17.64 112 bamboo 10.65 26 15.49 41 Teal 9.18 66 20.31 117 cherry 10.49 68 18.10 104 Pine tree 4.15 32 9.86 50 Holly tree 21.53 79 27.57 108 Paulownia 9.60 78 18.25 109 Ginkgo 3.80 33 9.72 49 Yin 12.32 65 19.93 100 Birch Trees 10.84 74 19.02 115 Pine tree 4.71 34 7.41 49 Earth tree 12.97 79 19.59 113 kind of oak 13.40 102 20.28 141 juniper 4.03 33 9.43 57 Thick wood 8.45 69 17.38 94

As shown in Table 3, it can be seen that the aging effect is promoted when the ultrasonic treatment and the injection of compressed air are performed in parallel than when only the chip is added.

Example 1 Preparation of Shochu Using Rice Distilled Spirits

(1) Solid-liquid Separation of Aged Rice Distilled Spirits

The distilled liquor of the rice distilled liquor prepared in Reference Example 3 was filtered through a filter paper to separate the chips of the tree and the stock solution.

(2) blending

To deodorized purified alcohol at 40% alcohol concentration and the aged stock solution (10% by weight of alcohol) obtained in step (1), stevioside 0.02% (w / v), high fructose 0.1% (w / v), citric acid 0.003% (w / v), 0.001% salt (w / v) and 0.0004% amino acid (w / v) were added and blended.

(3) can

The blended stock solution obtained in step (2) was diluted with casting water to adjust the final alcohol concentration to 22% by weight.

(4) filtration

The aqueous stock solution obtained in step (3) was filtered through a filter paper.

(5) bottling

The filtered shochu obtained in the step (4) was bottled.

Example 2: Preparation of plum wine using plum leach liquor aging stock solution

(1) Solid-liquid separation of plum leached liquor aging stock solution

Plum leached liquor prepared in Reference Example 2 was passed through the filter paper to separate the chip of the tree and the stock solution.

(2) Clarification of Aged Stock Solution

Sodium caseinate, PVPP, and bentonite were added to the aged stock solution obtained in step (1), and allowed to stand for 2 weeks under refrigerated conditions, followed by filtration through diatomaceous earth and filter paper.

(3) Blending and Doing

3% (w / v) sugar, 3% (w / v) high fructose and 1% (w / v) citric acid were added to the clarification stock solution obtained in step (2) and blended.

(4) can

The blended stock solution obtained in step (3) was diluted with casting water to adjust the final alcohol concentration to 14% by weight.

(5) filtration

The aqueous stock solution obtained in step (4) was filtered through a filter paper.

(6) bottling

The filtration plum wine obtained in the said step (5) was bottled.

(7) sterilization

The bottle of plum wine obtained in the step (6) was sterilized by standing at 60 ℃ for 30 minutes.

Example 3: Preparation of ginseng wine using ginseng leaching liquor aging stock solution

(1) Solid-liquid Separation of Ginseng Leachate Ripened Stock Solution

The ginseng leaching liquor prepared in Reference Example 2 was passed through a filter paper to separate the chips of the tree and the stock solution.

(2) blending

1% (w / v) of sugar, 2.4% (w / v) of high fructose and 0.1% (w / v) of citric acid were added and blended to the aged stock solution obtained in step (1).

(3) can

The blended stock solution obtained in step (2) was diluted with casting water to adjust the final alcohol concentration to 30% by weight.

(4) filtration

The aqueous stock solution obtained in step (3) was filtered through diatomaceous earth and a filter paper.

(5) bottling

The filtered ginseng strain obtained in the step (4) was bottled.

Comparative Example: Preparation of Existing Soju, Plum Wine, and Ginseng Wine

Soju, plum wine and ginseng wine were prepared in the same manner as in Examples 1 to 3 except that each of the distilled liquor liquor, plum leach liquor and ginseng leach liquor was used instead of the aging stock solution.

Test Example: Sensory test of the present invention and the existing shochu, plum wine and ginseng wine

For soju, plum wine, ginseng wine and conventional soju, plum wine, ginseng wine of the present invention prepared in Examples 1, 2, and 3, softness, taste, taste (harmoniousness of sweetness, bitterness, sourness and thirsty) and synthesis The sensory evaluation of beauty was performed. The evaluation criteria of sensory evaluation were divided into very good (5 points), excellent (4 points), moderate (3 points), slightly bad (2 points) and very bad (1 point), and the results are shown in Table 4 below. same.

Soju Plum wine Ginseng wine existing The present invention existing The present invention existing The present invention Softness 3.1 4.3 3.4 4.6 3.0 4.3 Already 3.7 4.9 3.6 4.3 3.3 4.2 flavor 3.4 4.5 3.3 4.1 3.3 4.1 Synthesis 3.3 4.5 3.2 4.3 3.4 4.4

As shown in Table 4, it can be seen that the soju, plum wine, ginseng wine of the present invention is superior to the conventional soju, plum wine, ginseng wine, softness, taste, and taste and excellent in the general beauty showing the overall preference.

Such a method of the present invention does not require a separate storage facility such as a wooden barrel, and is easy to manage the quality, so it is suitable for mass production, and thus, the prepared liquor is free of flavor and soft flavor while compared to conventional liquor. It is abundant and is excellent in comprehensive beauty.

1 is a diagram schematically illustrating a method of preparing liquor using the aged stock solution after ripening the liquor stock solution using a chip of a tree according to an embodiment of the present invention.

Claims (7)

To add liquor to the liquor liquor, blending, diluting with foundry water, and filtering to prepare liquor, the liquor liquor is added with raw or roasted chips of wood and has a frequency of 5 to 100 KHz. A method of producing liquor characterized in that the fermentation is carried out while adding ultrasonic air and compressed air of 5 to 20 times the volume of the liquor stock solution in parallel. The method of claim 1, A method according to claim 1, wherein the trees are cypress, bamboo, teal, cherry, pine, buckthorn, paulownia, ginkgo, cypress, birch, pine, earthen tree, oak, juniper or humpe. delete delete delete The method of claim 1, The liquor stock mixed with wood chips is aged at 15 to 30 ℃ for at least 3 months. The method of claim 1, Distilled liquor, distilled distilled liquor, general distilled liquor, medicine liquor, Tak liquor, beer, ginseng liquor, plum wine or fruit liquor.