KR100682825B1 - Liquor including lotus and method thereof - Google Patents

Abstract

The present invention relates to a liquor using a kite and a method of preparing the liquor, which has a good taste and aroma and is beneficial to the body because the liquor is prepared by immersing the kite in distilled liquor or fermenting it directly as a main ingredient.

Lotus, White Lotus, Lotus, Lotus Leaf, Lotus Seed

Description

Liquor using smoke and manufacturing method of the liquor {LIQUOR INCLUDING LOTUS AND METHOD THEREOF}

1 is a flow chart of a method of manufacturing liquor using a lotus in accordance with an embodiment of the present invention.

Figure 2 is a flow diagram of a method of manufacturing liquor using the lotus according to another embodiment of the present invention.

* Description of the main parts of the drawings

S10: Screening and Washing S12:

S14: S20:

S22: S24:

The present invention relates to a liquor using a kite and a method of preparing the liquor, which has a good taste and aroma and is beneficial to the body because the liquor is prepared by immersing the kite in distilled liquor or fermenting it directly as a main ingredient.

Alcohol is divided into fermented, distilled, and mixed liquors according to its preparation method.

Brewed liquor is a liquor made by fermenting sugar or starch in fruits, grains and other raw materials by the action of mold and yeast. This alcohol has a relatively low alcohol content, which is easy to deteriorate, but has a unique fragrance and a soft taste from raw ingredients. This includes wine, beer, rice wine, medicine, and sake.

Distilled liquor is a liquor obtained by distilling fermented sake or sake again. The alcohol concentration is relatively high, and some or most of the impurities can be removed depending on the distillation method. In particular, distilled soju, which is widely consumed in Korea, is manufactured from raw spirits with almost no impurities. Other brands include brandy, whiskey, vodka, rum and tequila.

Mixed liquor is a liquor made by leaching or distilling with the addition of fruits, spices, sweeteners, herbs, etc. The liquor belongs to ginseng wine, plum wine, ogapi wine, gin, various cocktails, etc., the variety is very diverse.

In addition, each country has a variety of local provinces that match its climate, soil and culture.

A good drink should have a good taste and fragrance, and it is not harmful to the body.

Brewers, distilled spirits, mixed wines to produce a good sake is to choose a good material and to develop a manufacturing method for the material that can best express the characteristics of the material in the drink. After all, finding the ingredients of sake and developing a method of making sake suitable for the sake is the key to sake and the method of making sake.

Therefore, the necessity of making good liquor using good materials has been continued for a long time.

On the other hand, lotus ( Nelumbo nucifera ) is a perennial plant of the dicotyledon plant of the dicotyledonous plant mainly growing in ponds. Conventional tea leaves dipped in lotus leaves have been spotlighted as unique teas. In addition, lotus flowers, leaves, roots and the like have conventionally been used as herbal medicine or indigenous tea.

The present inventors have made efforts to make a kite health food or a favorite food by turning the kite used mainly for ornamental use. As a part of this effort, the present inventors have applied for a method for manufacturing softleaf tea, which manufactures softleaf tea containing natural vitamin as a raw material of lotus leaf, and has been registered as 2002.9.19. No., title of the invention: a method for producing soft green tea).

As described above, the conventional herbal medicine mainly used the roots of lotuses (lotus root), and the leaves of lotus leaf or fennel were mainly made of leaves, but there was a necessity to healthize or symbolize all parts of lotus such as flowers and stems as well as roots and leaves.

In accordance with such a necessity, an object of the present invention is to provide a liquor using a lead and a method for producing the liquor, which has a lead as a main ingredient evenly satisfying the requirements of a good liquor material.                         

Another object of the present invention is a liquor using a lotus and a method for producing the liquor which can be popularized by using it as a favorite food without discarding any of the precious fruits of lotus (leaf), leaves, flowers and roots. To provide.

Still another object of the present invention is to provide a liquor using a lotus and a method for producing the liquor, which can express the taste, aroma and beneficial components of the lotus in the liquor as it is.

In order to achieve this object, the present invention, after crushing one or more of the leaves, stems, roots, seeds, ovary, flowers of the lotus and then adding honey to adjust the sugar content to 20 ~ 25 ° Bx, alcohol content 25 It provides a liquor using a lead and a method for producing the liquor, characterized in that aged for 3 to 4 months by adding more than% liquor.

In addition, the present invention, after crushing one or more of the leaves, stems, roots, seeds, ovary, flowers of the lotus and then adding honey to adjust the sugar content to 20 ~ 25 ° Bx, yeast and lactic acid in the mixed crushed juice The fermented jujube prepared was added, fermented for 3-4 weeks at 13 ~ 15 ° C, and after fermentation for 2 ~ 3 months at a temperature of 5 ~ 10 ° C, and aged at 13 ~ 15 ° C for 1 year or more in a sealed state. It provides a liquor using a lead and a method for producing the liquor, characterized in that.

Hereinafter, the present invention will be described in detail with reference to examples.

Example 1

(1) Selection and washing step (S10 of Figure 1)

Referring to Figure 1, first select the leaves, stems, roots, seeds, ovary, flowers of the lotus. It is preferable to use white lotuses collected between July and September, but you can also use red, yellow, or any combination of these.

The leaves rise above the surface and use dark green leaves that are 20 to 30 days old. The stem uses a stem that rises above the surface of the water. When the stem is cut, the white fibrous essence comes out to be used. Roots use beard roots between roots. Seeds use mature seeds whose skin is reddish brown to black. The ovary uses reddish brown and black dark blue ovary that rise to the ground to form mature seeds. Flowers bloom for two to three days.

Use of ingredients that are not suitable for these screening conditions may result in a loss of taste and aroma and loss of beneficial ingredients.

Remove soil and impurities from the selected materials and remove the stems of stems.

(2) cutting and crushing step (S12)

After sorting and washing, use a cutter to chop the leaves, stems, and roots. At this time, the size is preferably cut to 0.5mm ~ 1cm but is not limited thereto.

After cutting, the leaves, stems, roots, and flowers of the lotus are shredded with a shredder. The size of the fracture is preferably up to approximately 10 mesh-600 mesh, but is not limited thereto.

(3) fermentation and ripening step (S14)

The crushed kite is placed in a fermenter in an earthenware bowl and left for 3 to 4 days at 15 ~ 25 ℃.

The blending ratio of crushed kite is 60 ~ 97 wt% of leaves, roots 1 ~ 25 wt%, seeds, ovaries, petals, and stems of 2 ~ 25 wt%, respectively, as shown in Table 1. do. Preferred blending ratios are 90%, 5%, 5% of the leaves, roots, seeds and the like as shown in Table 1, respectively.

General ratio Desirable ratio Lotus leaf 60-97 wt% 90% Lotus root 1-25% by weight 5% Seed, ovary, petal, stem 2-25 weight% each 5% total

On the other hand, a portion of the lead is filtered to measure the sugar, and honey is added to adjust the sugar to 20-25 ° Bx. Sugar may be used in addition to honey to control sugar content.

Alcohol is poured into the fermented lead 25% by weight of alcohol in a well-ventilated shade for 3-4 months to prepare alcohol. At this time, the ratio of fermented lead and liquor is preferably between 1: 1 and 20 by weight. On the other hand, liquor is preferably cast from a single material, but is not limited thereto.

Example 2

"1. Selection and washing step", "2. cutting and shredding step" are the same as in Example 1, so the description is omitted and only "3. fermentation and ripening step" will be described.

3. Fermentation and ripening stage

3-1. Main hair manufacturing step (S20 in Fig. 2)

Juveniles are prepared by adding yeast and lactic acid, such as Sacharomyces cerevisiae , to the crushed lead and fermenting in an open clay pot.

3-2 Main fermentation stage (S22)

The crushed kite is placed in a fermenter of the earthenware bowl and left for 3 to 4 days at 15 to 25 ° C for fermentation. Some of these are filtered to measure sugar, and honey is added to adjust the sugar to 20-25 ° Bx. Sugar may be used in addition to honey to control sugar content.

When the form-on rises to 40 ° C or more during fermentation, add sulfurous acid or meta potassium bisulfite in an amount of 1-2 g and leave for about 4-8 hours. Sulfurous acid or metapotassium bisulfite inhibit the reproduction of various bacteria in the epidermis.

Subsequently, the coarse prepared above is added, adjusting so that it may not exceed 32 degreeC, and it will ferment for 3 to 4 weeks at 15 degreeC.

3-3 Post Fermentation Step (S24)

After the main fermentation, dry the dried flakes, and after the fermentation for 2 to 3 months at a temperature of 5 ~ 10 ℃ until the sugar is less than about 0.2%.

Yeast cells, proteins, gums, tannins, etc. gradually precipitate during the post-fermentation process. After the post-fermentation, these sediments are separated, filled with bottles, sealed and stored for at least 1 year at a temperature of 13-15 ° C. Prepare used liquor.

As mentioned above, although the present invention has been described in detail with reference to the embodiments, the present invention is not limited thereto.

As described above, the present invention is used as a favorite food without discarding any of the fruits, leaves, flowers, and roots of lotus, which is a precious plant, using lotus as the main ingredient. There is an effect that can be popularized.

In addition, the present invention can express the taste, aroma and beneficial components of the lotus intact as it is, the taste and aroma of the liquor is good, and even if drinking alcohol has a beneficial effect on the body.

Claims (4)

delete Chuma prepared by crushing one or more of the leaves, stems, roots, seeds, ovaries, and flowers of lotus, and then adding honey to adjust the sugar content to 20 ~ 25 ° Bx, and fermented by adding yeast and lactic acid to mixed crushed juice It is added, fermentation for 3-4 weeks at 13 ~ 15 ℃, post-fermentation for 2 to 3 months at a temperature of 5 ~ 10 ℃, characterized in that aged at 13 ~ 15 ℃ in a sealed state for more than one year Method of producing alcohol using. delete delete

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