KR100483435B1 - Method for producing ginseng liqueur based on ginseng spirituous liquor, and ginseng liqueur produced thereby - Google Patents

Abstract

(1) preparing a ginseng fermented liquor by adding raw ginseng during fermentation of rice; (2) preparing a ginseng distilled liquor by fast distilling the prepared ginseng fermented liquor; And (3) ginseng blended liquor prepared by the method for preparing ginseng blended liquor of the present invention based on ginseng distilled liquor, which comprises leaching and aging the prepared ginseng distilled liquor with raw ginseng. By maintaining the inherent efficacy of ginseng, in particular, the taste and aroma has the advantage of softening because it goes through a long-term leaching and ripening step.

Description

Method for producing ginseng blended liquor based on ginseng distilled liquor and ginseng blended liquor prepared therefrom {Method for producing ginseng liqueur based on ginseng spirituous liquor, and ginseng liqueur produced hence}

The present invention relates to a ginseng hybrid wine manufacturing method and ginseng mixed wine prepared therefrom, and more particularly, according to the traditional herbal medicine manufacturing method by fast distilling fermented wine made by adding ginseng to produce a distilled wine, and then again leaching with ginseng and The present invention relates to a ginseng hybrid wine manufacturing method comprising aging, and a ginseng hybrid wine produced therefrom.

Traditional Korean ginseng liquor was mainly medicinal liquor, and according to the method of taking traditional Korean herbal medicine, we can divide ginseng's dosage form into four types: ① Takju taking whole fermented broth by fermenting rice and koji with ginseng ; ② how to filter the ginseng takju owed by taking the above method; ③ How to leach ginseng and drink it with high soju; ④ How to drink shochu liquor made with ginseng.

Among them, the main type of ginseng wine that is currently being consumed is ginseng liquor in the form of a mixture of ③, which leached ginseng into the spirit. It's relatively simple, so it is widely used as a way of soaking ginseng with soju as a stock solution. It is this type of hybrid wine that can use the name of ginseng wine in the state tax law.

Recently, ginseng is added to the existing liquor in the form of additives, and it may be manufactured in the form of folk liquor. If it is manufactured in the form of folk liquor, there is a method of making ginseng fermented liquor by adding ginseng to the fermentation process by the fermentation method and ginseng distilled liquor that undergoes simple ripening by fast distilling the ginseng fermented liquor thus made. In addition, a method of adding ginseng to distilled liquor obtained by distilling fermented liquor using grains instead of spirits has also emerged.

The leaching, storage and blending process of raw ginseng stocks under the current tax law is as follows:

1. Raw material treatment: Select and wash ginseng more than 4 years old and dilute alcoholic beverage (alcohol content: 95%) to 40 ~ 50 degree of alcohol and deodorize with activated carbon to lower leaching concentration.

2. Leaching: Leave ginseng mixed with deodorized tablet alcohol. At this time, the amount of leached ginseng is based on 200 liters of alcohol content of 35 degrees, and more than 4 years of fresh ginseng, more than 12 kg of fresh ginseng, and more than 6 kg of fresh ginseng and less than 4 years of ginseng when mixed with fresh ginseng and unsam ginseng. 4 kg of ginseng shall be equivalent to 12 kg of fresh ginseng (see Article 38 (2) 2 (2) of the Tax Administration Regulation).

3. Storage: Stored for ripening of coarse taste after leaching, and the storage period (including leaching period) should be more than 180 days (see Article 38, Paragraph 4, Regulation of the Tax Processing Regulation).

4. Formulation: Add the additive to the leaching stock solution and add water to adjust the specification. In this case, the ratio of the original amount is not specified in the state tax affairs regulations, so 100% of the original amount should be used.

However, in the case of ginseng leaching liquor prepared by such a process, the active ingredient of ginseng is extracted with room temperature or ethyl alcohol or methyl alcohol at room temperature, or extracted to prepare an extract, which is added to alcohol or combined to distill the root of ginseng in alcohol The extraction method of ginseng wine requires such a long extraction time, and when it is extracted for heating to shorten it, the flavor is volatilized and the gelatinization phenomenon of starch by heating (adding water to the starch and heating it At a temperature of about 70 to 75 ° C., the starch particles disappear and the whole becomes a translucent colloidal substance), resulting in lower extraction and filtration efficiency. In addition, since ginseng extract has not undergone fermentation process, various organic acids, amino acids, peptides, and volatile substances are not produced by fermentation. There is a limit to maintaining a reputation.

Accordingly, the present inventors have solved the problems of the conventional ginseng wine, while using the active ingredients of ginseng as it is, while researching to develop a Korean specialty wine that can maintain a high-quality ginseng wine having a flavor suitable for popular taste, each manufacturing step By varying the addition ratio of ginseng added at, by fast distilling ginseng fermented liquor to obtain a ginseng distilled liquor, by further adding the raw ginseng in the leaching and ripening step of the ginseng distilled liquor as a base (base), The present invention has been found to produce an optimal ginseng hybrid wine such as ginseng's unique efficacy, aroma, taste, and color.

Accordingly, it is an object of the present invention to provide a method for producing ginseng hybrid wines by extracting the active ingredient of ginseng as it is, maintaining the efficacy and flavor of ginseng.

Another object of the present invention to provide a ginseng hybrid wine prepared by the method for producing a ginseng hybrid wine.

Ginseng hybrid wine production method based on the ginseng distilled liquor of the present invention as a method of adding the raw ginseng in the fermentation step, leaching and ripening step,

(1) preparing a ginseng fermented liquor by adding raw ginseng during fermentation of rice;

(2) preparing a ginseng distilled liquor by fast distilling the prepared ginseng fermented liquor; And

(3) characterized in that it comprises the step of leaching and aging the ginseng distilled liquor with the raw ginseng.

In detail, first, the ginseng fermented liquor manufacturing step of the step (1) is based on the traditional method of manufacturing a two-stage immersion method ginseng is added with other raw materials in the two-stage immersion method by pressing and filtering It is characterized by obtaining ginseng fermented wine. At this time, ginseng that can be used as a raw material may include ginseng, red ginseng, white ginseng, etc., and ginseng is added in an amount of 1 to 5% by weight relative to the weight of rice used as a fermentation material, and 0.4 to 2 weight in the case of dried ginseng It is characterized by the addition in%. When the added amount of raw ginseng exceeds 5% by weight and 2% by weight, respectively, the taste, aroma, and color of ginseng are too dark to give the drinker a sense of rejection, and when added below 1% and 0.4% by weight, the ginseng Expression of efficacy is not satisfactory.

In the ginseng distilled liquor manufacturing step of the step (2), the ginseng fermented liquor obtained in the step (1) by distillation by a single-stage distillation to start the distillation, the mainstream minus a small amount of the first liquor so that the alcohol content is about 60% Characterized in that obtains.

In the leaching and aging step of the step (3), the ginseng distilled liquor obtained in the step (2) is put together with the raw ginseng into a aging container such as a jar and leached and aged for a long time, and then combined with a suitable alcohol content to blend. It is characterized by obtaining a ginseng mixed wine. Originally, "requeur" is a liquor made by adding a unique aroma, color, and sweetness to a spirit, and the "ginseng requeur" referred to herein refers to a raw ginseng based on ginseng distilled liquor. It means a liquor prepared by aging.

As in step (1), ginseng used as a raw material in step (3) may include dried ginseng such as ginseng or red ginseng, white ginseng, and the ginseng is added in an amount of 0.5 to 2.5% by weight relative to the leachate (ginseng distilled liquor). In the case of dried ginseng, it is characterized in that the addition of 0.2 to 1% by weight. The additional leaching of raw ginseng in the step (3) is to compensate for the deterioration of the efficacy of the ginseng when the ginseng fermentation distillation in the step (2).

In the preparation of ginseng blended liquor according to the present invention, in order to find out the proper addition amount of raw ginseng and the proper ginseng addition ratio of each step in the above steps (1) and (3), first ginseng when preparing ginseng fermented liquor using traditional herbal medicine method Ginseng fermented liquor was prepared by varying the amount added in a ratio of 1 to 15% relative to the total weight of rice, and then measured according to the following procedure for evaluation of physical properties. The results are shown in Table 1 below. Table 1 shows that when the ginseng fermented liquor prepared using the traditional herbal medicine method is the amount of 1 ~ 10% by weight relative to the total weight of the rice added. Therefore, when preparing a ginseng mixed wine according to the present invention, the amount of ginseng added to the weight of the rice added when the ginseng fermented liquor is manufactured in step (1) is preferably 1 to 5% by weight in consideration of the content of fresh ginseng further added in the step (3). Do.

In addition, in order to manufacture ginseng leached liquor by using the traditional medicine method, the amount of added ginseng was prepared by varying the amount of fresh ginseng into 2-10% of the total weight of raw alcoholic beverages, and then, according to the following procedure for evaluation of physical properties. Measured. The results are shown in Table 2 below. Table 2 shows that when the ginseng leaching liquor using the traditional medicine method is added in the amount of raw ginseng 2 ~ 6% by weight compared to the raw material alcohol. On the other hand, when preparing a ginseng mixed wine according to the present invention because the ginseng distilled liquor distilled ginseng fermented wine prepared in step (1) instead of using a simple alcohol as a raw material in the step (3) described above As described above, the amount of water ginseng is preferably 0.5 to 2.5% by weight relative to the leachate (ginseng distilled liquor).

Evaluation Items and Procedures

Cheongju Island: To measure the sugar content of ginseng wine, 10ml of sample was taken and the product temperature was fixed at 15 ° C. Cheongju Island was measured using Cheongju Island Meter and Bome Meter.

ALC (Alcohol Determination): Accurately take 100 ml of the sample and distill it from the flask, fix the distillate at 15 ° C in a constant temperature water bath, measure the specific gravity of air and distilled water using a hydrometer and measure the sample The content of alcohol was determined by comparing with specific gravity of water.

TA (total acidity): 100 ml of the sample filtrate was taken to measure the total acid in the ginseng strain, a few drops of phenolphthalein indicator and BTB-NR indicator were added, and the volume (ml) of 0.1 N NaOH solution consumed to neutralize was measured as total acidity. (Refer to Liquor Analysis Textbook of Liquor Manufacturing Textbook of the National Tax Service's Research Institute)

AA (amino acidity): To determine the amino acid content in ginseng strains, the titrated sample was back titrated with 10 ml of formalin solution, and then the total volume (ml) of 0.1N NaOH solution consumed to neutralize Measured by amino acid level (Refer to Liquor Analysis Textbook of Liquor Manufacturing Textbook of National Tax Agency)

Brix (Brixity, a measure of sugar concentration): To measure sugar concentration, 150g of the specimen and 150ml of water were uniformly mixed, and then the Brix temperature and the temperature were measured. The temperature was calibrated using and then doubled to measure the brix degree.

Measurement Results of Ginseng Fermented Wine Fresh ginseng content (% by weight) Cheongju-do ALC T.A A.A pH One% 11 18.7 2.5 1.4 4.16 2% 10 18.5 2.6 1.4 4.18 3% 12 18.9 2.6 1.4 4.23 4% 12 18.9 2.7 1.4 4.50 5% 10 18.5 2.5 1.6 4.54 6% 12 19.1 2.6 1.7 4.57 7% 12 18.7 2.6 1.7 4.58 8% 5 17.2 3.1 1.4 4.38 9% 8 17.6 3.3 1.4 4.41 10% 10 18.0 3.2 1.7 4.47 11% 16 18.4 3.2 1.3 4.44 12% 17 18.2 3.1 1.3 4.44 13% 15 18.4 3.3 1.6 4.49 14% 16 18.6 3.2 1.8 4.53 15% 14 18.4 3.3 1.8 4.57

Measurement result of ginseng leached wine Fresh ginseng content (% by weight) pH Acidity Brix Road 2% 6.6 0.2 10.4 4% 6.3 0.3 10.0 6% 6.4 0.3 9.0 8% 6.4 0.4 10.0 10% 6.3 0.5 11.0

In addition, in order to examine the change in characteristics according to the aging period in step (3), after distilling 4% of ginseng with alcohol of 35% alcohol, alcohol, color, turbidity, polyphenol compound The change in content was measured according to the following procedure. The results are shown in Table 3 below.

Evaluation Items and Procedures

Chromaticity: Measured three times using a HunterLab Color QUEST II and expressed as L (brightness), a (redness), and b (yellowness) by the Hunter scale.

Turbidity: The transmittance was measured at 430 nm using a Diod-Array Spectrophotometer (HEWLETT PACKARD).

Polyphenol content: 900 µl of distilled water and 5 ml of 0.1 N Folin-Ciocalteau reagent were added to 100 µl of the sample filtered through a 0.45 µm syringe filter (XPERTEK), followed by 4 ml of saturated sodium carbonate. After standing for 2 hours, the absorbance was measured at 765 nm using a HEWLETT PACKARD Diodd Array Spectrophotometer (Singleton and Rossi method).

Aging Result According to Storage Period Storage period (days) Brightness (L) Redness (a) Yellowness (b) Turbidity (%) Polyphenol (mg / L) 0 94.95 -0.75 4.44 93.17 4.78 30 95.34 -0.78 2.92 91.37 4.85 60 95.40 -1.00 2.83 94.92 9.93 90 95.92 -0.75 3.07 86.71 12.00

As can be seen from Table 3, the longer the storage period, the brightness increased, and the change in the content of polyphenols, which is an indicator of the aging effect, increased continuously over time and increased to 2.5 to 3 times the first time in 90 days. appear.

Hereinafter, the ginseng mixed wine manufacturing method according to the present invention will be described in detail step by step for the following examples, but the present invention is not limited to these examples.

Example

Hereinafter, the manufacturing process of ginseng wine according to an embodiment of the present invention will be described in detail with reference to FIG. 1.

<Raw material>

Rice is 30kg in Korea, ginseng is 1.875kg for fresh ginseng (5% of total weight of rice added to fermented wine, 2.5% of leached circumference when leached), 750g for dried ginseng such as red and white ginseng (total rice for fermented wine) 2% of the added weight, 1% of the leaching circumference at leaching), about 50 liters of water were prepared, and a jar was used as a leaching and aging container, and fermented yeast (fermenter for steaming) and dry yeast were used for fermentation. Used.

Step 1: Manufacture Ginseng Fermented Wine

(1st dip)

① The raw rice (10㎏) was washed with clean water until clear water came out.

② The rice was immersed in clean water for about 3 hours to have proper moisture.

③ Put rice swelled in water in a colander to remove water for about 30 minutes.

④ steamed rice for 30 minutes in a steamed steamer, and then steamed for about 30 minutes to make Godu rice (steamed rice).

⑤ Spread the steamed rice (steamed rice) in a clean room and cooled slowly to room temperature.

⑥ Put 15 liters of clean water (about 1.5 times the amount of raw material) at about 25 ℃ into the poison.

⑦ improved yeast (600g) and dry yeast (60g) was added to the alcohol.

⑧ After 2 hours, put godu rice (steamed rice) in the wine poison, mix it evenly, and close the lid loosely.

⑨ After 6 hours after the first soaking, stir the swollen swelling well so that the ingredients were mixed evenly. At this time, the immersion temperature was maintained at about 23-24 degreeC.

⑩ Stir well to ensure uniform mixing of the ingredients at regular intervals.

(Second immersion)

2 Second immersion was started on the third day after the first immersion. 5 kg of water was added to 1.5 kg of freshly washed ginseng (5% of the total weight of the raw rice), finely ground in a mixer, and then 25 liters of water was added thereto. At this time, when putting dry ginseng, such as white ginseng, red ginseng, the powder of 600g (2% of the total weight of the raw rice added) was used.

고 About 20kg of rice was made into gourd rice, mixed well with wine, and the lid was loosely covered.

6 Six hours after the second immersion, stir well. At this time, the temperature was maintained at about 23-24 degreeC.

발효 If fermentation is stopped after 7-8 days after the first immersion, the sake lees are filtered and placed in a clean container and stored in a low temperature room for further fermentation.

After about 3 days, it was compressed and filtered to prepare about 5L of ginseng fermented liquor (about 15% alcohol).

Step 2: prepare ginseng distilled spirits

① Put about 50 liters of ginseng fermented liquor prepared in step 1 into a fasting distillation (at this time, a small amount of antifoaming agent can be added to prevent foaming), and cut off some vinegar and drink about 60% of alcohol (about 15 liters) Was recovered.

Step 3: Manufacture Ginseng Hybrid Wine

① 15 g of ginseng distilled liquor and 375 g of raw ginseng distilled liquor (2.5% of raw ginseng distilled liquor, 1% for dried ginseng) were placed in a jar (capacity: about 120% compared to the amount of mature stock solution) and leached for more than 180 days Aged.

② The ginseng distilled liquor made in this way was combined with the alcohol content of 40%.

According to the ginseng mixed wine manufacturing method of the present invention, the active ingredient of ginseng is extracted as it is to maintain the inherent efficacy and flavor of ginseng, it is possible to eliminate the disharmony of the flavor, such as bitter taste and earthy smell, which is a problem of conventional ginseng wine. In particular, there is an advantage in that the taste and fragrance is softened through the long-term leaching and aging step.

In addition, in addition to the efficacy and flavor of the ginseng, various ginseng distilled spirits such as color by ginseng type (ginseng, white ginseng, red ginseng, etc.) can be manufactured to satisfy various tastes of consumers. In other words, the color of the ginseng is weak yellow, white ginseng can get dark yellow, and red ginseng can get red.

1 is a ginseng hybrid wine manufacturing process according to the present invention.

Claims (6)

(1) preparing a ginseng fermented liquor by adding raw ginseng during fermentation of rice; (2) preparing a ginseng distilled liquor by fast distilling the prepared ginseng fermented liquor; And (3) a method for producing ginseng hybrid wine based on ginseng distilled liquor, comprising leaching and aging the prepared ginseng distilled liquor together with raw ginseng. The method of claim 1, wherein the raw ginseng in step (1) is ginseng or red ginseng, dried ginseng of white ginseng. The method of claim 2, wherein the ginseng is added in an amount of 1 to 5% by weight based on the weight of rice, or the dried ginseng is added in an amount of 0.4 to 2% by weight. The method of claim 1, wherein the raw ginseng in step (3) is ginseng or red ginseng, dried ginseng of white ginseng. The method according to claim 4, wherein the ginseng is added in an amount of 0.5 to 2.5% by weight relative to the weight of the ginseng distilled liquor, or 0.2 to 1% by weight of the dried ginseng is leached and aged for 180 days or more. A ginseng mixed liquor prepared by the method according to claim 1.