KR100799373B1 - Preparing method of soju made by dilution of spirit with mild and fine taste by sound vibration aging process - Google Patents

Abstract

A method for preparing a mild diluted soju(distilled liquor) is provided to make cluster particles forming a large group through hydrogen bonding between water molecules or between alcohol and water molecules be small-sized using a fine vibration energy generated by a transducer, thereby preparing the mild diluted soju with fine taste within short time. A method for preparing a mild diluted soju with fine taste comprises the steps of: (a) firstly diluting an alcohol original solution having an alcohol concentration of 95 wt.% with diluted solution to obtain an alcohol solution having an alcohol concentration of 40-50 wt.%; (b) passing the diluted alcohol through a charging tank to deodorize and purify the alcohol; (c) after adding additives and a distilled soju prepared by a sound vibration aging process with a resonant frequency band of 20-80 Hz and an aging time of 1-7 hours to the deodorized and purified diluted alcohol, secondly diluting it to prepare a soju crude liquor having an alcohol concentration of 16.9-25 wt.%; (d) after transferring the soju crude liquor to a ripening tank, subjecting the soju crude liquor to a sound vibration aging process with a resonant frequency band of 20-80 Hz and an aging time of 1-7 hours; (e) subjecting the aged soju to a final precise cooling filtration; (f) transferring the filtered soju to an inlet of a bottle and then putting it in the bottle; and (g) closing up the bottle to complete a product.

Description

Preparing Method of Soju made by Dilution of Spirit with Mild and Fine Taste by Sound Vibration Aging Process}

The present invention utilizes fine vibration energy generated by a transducer, an acoustic vibration ripening device, which converts the wavelength of music into physical vibration energy. Soft and gentle using acoustic vibration maturation, which makes it possible to prepare a dilute shochu of soft and mild taste that can be obtained only by long-term aging by making cluster particles that form large clusters by hydrogen bonding between them. It relates to a method for producing a dilute shochu.

A general distilled shochu is prepared by mixing casting water in alcohol with high alcohol content, deodorizing it with a deodorant such as activated carbon, and then blending additives and water to lower the alcohol content according to the drinking level. Diluted soju prepared by such a method has recently been steadily increasing in consumption every year as distilled soju with alcohol content and taste reflecting various needs of consumers has been developed and marketed.

The distilled soju is composed of approximately 78 to 83% by weight of water and approximately 17 to 22% by weight of alcohol as a main ingredient, so that the components of water are very important so that the taste of alcohol is influenced by the manufacturing water used or the treatment method thereof. . Reflecting this, when diluting raw alcoholic beverages, clean and mild taste of dilute shochu is applied through the application of various new manufacturing waters, such as magnetized water, far-infrared ceramic water, ion exchange water, reverse osmosis water, and alkaline electrolyzed water. It is a recent development trend to make it possible.

On the other hand, the paranormal phenomenon, which directly or indirectly affects living or non-living organisms by applying music, vibrations, and wavelengths, was first introduced in 1993 by the classic music “Effect of Mozart” at the University of California, Irvine. It became known. The Mozart effect has sparked a worldwide syndrome that music can stimulate children's brain development.

In Korea, the result of research that music improves the taste of fermented food has been attracting attention since it was published in academia for more than 10 years, and the vibration, wavelength, etc. appearing according to a certain music affects living or non-living objects. Increasingly, there are more and more products developed and sold that have excellent marketability. According to a paper published in 1994 by Dr. Nam Hyuk Lee of the Korea Food Research Institute, a new technique using music vibration effects on fermented foods, the vibration of fermented foods reduced the size and density of water molecules, which led to the activity of anaerobic yeast. It is said that palatability increases.

In fact, listening to music on plants causes plant cells to encounter sounds, increasing cell molecular movements, promoting metabolism, and accelerating growth, and in the case of rice, Beethoven's “moonlight sonata” in an enclosed space where noise is completely blocked. In addition to the 14 classics, a study on the sensitivity of specific genes to specific low-frequency bands from 125 to 250 Hz was published in the recent issue of Molycure Breedings, a journal of agricultural life sciences. Researcher Jung Mi-jung). In the case of livestock, the music has been used to increase the reproduction and milk production. In addition, the prenatal music of the pregnant women and learning aids using brain waves have appeared to enhance the learning effect.

In addition, in the manufacture of bakery (giraffe), confectionery (Haitai Confectionery), red pepper paste, miso and soy sauce (object), the rhythm method that plays classical music is applied during the aging process with yeast to increase the flavor of the product and give good response from consumers. There are also examples.

Especially in liquor, Korea Patent Publication No. 10-0628338 (registered Sep. 19, 2006) applies wave energy to bokbunja fermented liquor using a variety of music by music genre to increase the activity of yeast to promote fermentation and ripening period. The technique for producing bokbunja wine with excellent taste and aroma by dramatically shortening the odor is known. Also, Korean Patent Publication No. 10-0628340 (registered on September 19, 2006) fermentation and ripening of various fruit fermented wines including bokbunja wine A technique for liquor fermentation aging apparatus for promoting aging by attaching a sonic generator for maximizing the effect to the top of the fermentation and maturing vessel (dock) and soaking in the liquor solution is known.

In Japan, acoustic vibration was applied to winemaking in the early 1990s to reduce irritating fermentation odor and to produce fragrant, mellow, ripe wine. (小松 明, 小 樂 を 科學 す る 。- 音樂 動 を 樂 し た ワ イ ン の 釀造 か ら) -Japanese Music. 12 (5) 46-54, 1990.).

As described above, the above method selects songs with rhythms that can be inspired by human hearing using classical or ballad-style music composed by Mozart, Chopin, Beethoven, etc. Although the present invention has been applied to a technique of aging fermented liquor by optimizing optimal growth environment, the present inventors have applied the above method to dilute shochu to make clustered particles of various alcohol molecules and water molecules of diluted soju small and to ripen them for a short time. It was confirmed that the soft and mild shochu can be produced by the present invention was completed.

Therefore, in the present invention, a transducer for converting music into vibration is installed on the outer wall of the mainstream maturation tank, so that it can be used for human hearing, such as classical music or ballad-like music composed by Bach, Mozart, Handel, Chopin, Beethoven, etc. By using the acoustic vibration ripening device that converts the music that can cause inspiration to microenergy and generates it, hydrogen bonds between water molecules composed of dynamic molecular structure groups in alcoholic beverages or alcohol and water molecules form large clusters. Provides a method for producing a soft and mild dilute shochu using acoustic vibration maturation, characterized in that clustered cluster particles are made small so that a dilute shochu of soft and mild taste that can only be obtained by long-term aging can be produced in a short time. Has its purpose.

The present invention provides a method for producing a soft and mild dilute shochu,

The first step (100) of first diluting the alcohol concentration to 40 ~ 50% by weight in a drinking water in a alcoholic beverage having an alcohol concentration of 95% by weight,

A second process 200 for deodorizing and purifying the diluted alcohol through the activated carbon filling tank,

Distilled alcoholic beverages were added to the deodorized and purified distilled alcohol, and distilled soju that was acoustically vibrated in a separate process (310). The third process 300 to manufacture,

A fourth step (400) of acoustic vibration-maturation of the blended shochu liquor after transferring the liquor liquor of the third process to the aging tank;

A fifth step 500 of final precision cooling filtration of the soju aged by the acoustic vibration aging device,

A sixth step (600) of transferring the diluted distilled liquor to the bottle mouth inlet and feeding the bottle;

A method of producing a soft and mild dilute shochu using acoustic vibration maturation, which is manufactured through a seventh step 700 of completing a product after bottling the wire, is used as a means for solving the problem.

By means of the above-mentioned problem solving means, the present invention is generated from a transducer which is an acoustic vibration aging device which converts the wavelength of music such as classical music or ballad wind into physical vibration energy that can inspire the human hearing. It can be obtained only by long-term aging by using small vibration energy to make cluster particles, which are groups of water molecules composed of dynamic molecular structure groups in Suzhou or hydrogen-bonded groups between alcohol and water molecules, to form large clusters. The soft and mild taste of dilute shochu can be produced in a short time, so it can be seen that it is an excellent technology that can further contribute to the improvement of the quality of dilute shochu, which is Korea's representative pop wine.

The present invention for achieving the above effect is a method for producing a soft and mild dilution shochu using acoustic vibration ripening, characterized in that to quickly produce a soft and mild shochu that can be obtained only in the long-term aging of alcohol using the acoustic vibration ripening apparatus It will be described in detail with reference to Figure 1 attached to the following as follows.

The present invention provides a method for producing a soft and mild dilute shochu,

A first step (100) of first diluting the alcohol concentration to 40 to 50% by weight in an alcoholic beverage having an alcohol concentration of 95% by weight in casting water,

A second step 200 of deodorizing and purifying the diluted alcohol through an activated carbon filling tank,

Distilled alcoholic beverages were added to the deodorized and purified distilled alcohol, and distilled soju that was acoustically vibrated in a separate process (310). The third process 300 to manufacture,

A fourth step (400) of acoustic vibration-maturation of the blended shochu liquor after transferring the liquor liquor of the third process to the aging tank;

A fifth step 500 of final precision cooling filtration of the soju aged by the acoustic vibration aging device,

A sixth step (600) of transferring the diluted distilled liquor to the bottle mouth inlet and feeding the bottle;

It is manufactured through a seventh process (700) to complete the product after bottling the wire.

In the present invention, the first step 100 is a first step for preparing a conventional distilled liquor, and is a process of first diluting the alcohol concentration to 40 to 50% by weight in a distilled liquor having an alcohol concentration of 95% by weight. When the dilution concentration of the dilution alcohol is less than 40% by weight, the primary dilution alcohol has a burden of expanding the manufacturing process as the capacity of the dilution alcohol increases, and the dilution concentration of the dilution alcohol exceeds 50% by weight. In the case of doing so, there is a fear that the yield of filtration and purification of activated carbon will be reduced.

In the present invention, the second step 200 is a process for preparing a conventional distilled soju, which is a process of deodorizing and purifying the first diluted alcohol through an activated carbon filling tank. That is, it is a process for purifying various off-flavor or various dissolved compounds contained in the alcoholic beverage or casting water mixed in the first step.

The first step (100) and the second step (200) is a process of the manufacturing process of the conventional distilled shochu, it will not be a feature of the present invention, the detailed description thereof will be omitted here. However, as the casting water used in the first step 100, it is preferable to use the casting water purified through the activated carbon filling tower in a separate step 110.

And the third step 300 is added to the distilled alcohol deodorized and purified by adding a distillation shochu acoustically matured in addition to the additive (material) and a separate step 310, the alcohol concentration ranges from 16.9% to 25% by weight It is a process of manufacturing soju naju prepared by diluting with 2nd dilution.

Therefore, the concept of the ripening principle using the acoustic vibration ripening device which is a feature of the present invention will be described in detail with reference to FIG.

Untreated dilution alcohol (A) consisting of water (1) and alcohol (2) to which vibration energy is not transmitted by acoustic vibration is stored in the aging tank (10), followed by classical music such as Bach, Mozart, Handel, Chopin, Beethoven or Using the transducer 20, an acoustic vibration ripening device that converts the wavelength of the ballad-like music into physical vibration energy, and delivers it to the diluted alcohol stored in the aging tank, water molecules as shown in the untreated diluted alcohol (A). Cluster particles, which are a bond between the liver or alcohol molecules, or a group bonded between water and alcohol molecules, are used to increase the binding force between water (1) and alcohol (20) in the diluted alcohol (B), and then to the water molecules or alcohol. It can be seen that cluster particles, which are bonds between molecules or groups that are bound between water and alcohol molecules, become smaller. In other words, it can be seen that it is aged with a soft and mild shochu.

First, the distilled shochu used in the third step (300) of the present invention, unlike the dilute shochu composed mostly of ethyl alcohol, such as ethyl acetate, isoamyl alcohol, isobutyl alcohol, active amyl alcohol, 2-phenyl alcohol, etc. It is composed of a variety of alcohols, hydrogen clusters between these various kinds of alcohol and water molecules to form a cluster (cluster) structure of various groups.

The distilled soju is a distilled soju that is acoustic vibration-matured, classical or ballad-style music that can cause inspiration through human hearing through a transducer which is an acoustic vibration-maturation device installed outside the aging tank in a separate process 310. Is converted into vibration to be aged while transferring fine vibration energy to the distilled shochu.

Acoustic vibration maturation for the acoustic vibration maturation of the distilled soju is generally applied to the sound device, the selected music is a classical music such as Baja, Mozart, Handel, Chopin, Beethoven or ballad style music. Songs that can inspire the human hearing is desirable. Acoustic vibration-producing growth vibration is applied to a transducer that converts the wavelength of music into physical vibration energy. That is, the resonant frequency band of the aging tank itself is within the normal range of 20 ~ 80 Hz, the aging time by the fine vibration energy generated by classical music or ballad-style music is 1 hour to 7 days, preferably 1 hour Most preferably from 15 hours. If the ripening time is less than the above-mentioned range, the distilled shochu may not be sufficiently matured. If the resonant frequency band and the ripening time exceed the above-specified range, the ripening effect of the distilled shochu is remarkably significant. It does not rise.

According to the above conditions, the cluster particles, which are groups of distilled soju and water and alcohol molecules, were measured by ¹⁷ O-NMR and the half width value was lower than 100 Hz. Make small and mature distilled shochu of soft and mild taste that can only be obtained by long-term aging.

In the present invention, the "resonant frequency band" means a result value for confirming that the acoustic vibration of the empty tank is correctly transmitted, and the "half-width" means the experimental result value measured by the NMR of the actual liquid.

In addition, the acoustic vibration maturation growth value may be used as a device for generating music and a medium containing music when installed outside the mainstream storage tank. Sound is useful as a means of conveying information, but not suitable for conveying vibrational energy. This is why air is a medium for transmitting vibrations of music to liquids and solids, so it is a medium for transmitting vibrations of music to transducers. Therefore, music vibrations have an effect on the molecular level of water and alcohol, and alcoholic beverages that require long-term aging can play a decisive role in improving quality by giving a matured taste even in a short time. Since water is composed of clusters, which are molecular groups with dynamic structures, they easily change their structure even by energy such as minute vibrations or wavelengths.

Therefore, the distilled shochu is subjected to acoustic vibration maturation, which speeds up the ripening process, making the structure of the cluster particles smaller and softer and softer. Distilled distilled liquor with small particle size by the acoustic vibration aging method is added to 0.1 to 5 parts by weight based on 100 parts by weight of diluted alcohol to add a more mature taste. In this case, when the amount of distilled shochu is less than 0.1 part by weight, the amount of distilled shochu added may be too small, so that the effect of adding the aged flavor to the distilled soju may not appear properly. If it exceeds, the taste and aroma of the diluted distilled liquor may be impaired as the distilled liquor is added in excess.

Distilled shochu used in the third step (300) of the present invention can be applied in the case of distilled shochu made of saccharide raw materials irrespective of the type, such as rice, barley, etc., and the addition added in the present process The material (sugar) is a sugar, amino acids or minerals, and the same kind of additives (material) as the additives usually added during the manufacturing process of dilute shochu, and thus detailed description thereof will be omitted.

In the present invention, the fourth step 400 is a classic or ballad that can cause inspiration through human hearing through a transducer which is an acoustic vibration aging device installed outside the aging tank after transferring the shochu liquor of the third step to the aging tank. A process of converting wind music into vibration to transfer fine vibration energy to Suzhou Naju while ripening. In the separate process of the third step, classical music or ballads are prepared by the same method as that of distilled soju that has been acoustically matured in a separate step. tone music to the fine vibration energy from 1 hour to 7 days is caused by, preferably, a group of clusters (cluster) particles coupled to a water and alcohol molecules of Suzhou Naju by passing the Suzhou Naju 1 hour to about 15 hours subsequently ¹⁷ Measured by O-NMR, the half width value can be made smaller than 125 Hz, which can be obtained only by long-term aging. It is aged for shochu distilled expression of soft, mild taste in a short time. If the ripening time is less than the above time limit, there is a possibility that the shochu liquor may not be sufficiently aged. If the ripening time is longer than the above time limit, the fermentation effect of Naju wine is not particularly improved. .

The music used for acoustic vibration maturation in the third process 300 and the fourth process 400 may use music corresponding to any genre, but most preferably, Baja, Mozart, Handel, Chopin, Bentoben, etc. You may want to use classical music or ballad music.

In many homes today, the use of water purifiers or drinking water from weak springs is increasing in order to drink clean and healthy water. Healthy water means water with any structure. Although water is chemically represented as H ₂ O, several studies have shown that liquid water is not H ₂ O but water molecules act as a specific structure (H ₂ O) n consisting of covalent and hydrogen bonds. The structure of water in liquid is the basic structure of five-membered rings and hexagonal rings. It is changed from five-membered to six-membered in a very short time from 10 to ¹¹ seconds. It would be a good idea to be discussed. Healthy water has been evaluated only by human experience and sensory tests so far, and it has been difficult to determine scientific indicators. Recent approaches by NMR spectroscopy have resulted in research findings available for the interpretation of water that is good for health, and its use is expanding (① 松下 和 弘. NMR method, 人 N と 歷 史 社, 35-65, 1989, ② Baek Woo-hyun et al. Comparison of Water Quality Characteristics of Tap Water and Far Infrared Functional Water, Korean Journal of Environmental Science 9 (5) 423-428, 2000).

And all the water has the form of a molecule, as shown in Figure 3, the original water can not exist as a single molecule, the minimum unit called the cluster (cluster) by hydrogen bonding forms at least five water molecules, Constantly repeating molecular movements, they form the most stable structure. Life of this structure, the water is 10 ^{-11 to 12} seconds has been known which is only a very short time. Therefore, the water group is called 'dynamic structure of water' because it is not stationary.

For example, when comparing the tasteless and delicious mineral water by ¹⁷ O-NMR method, it can be seen that the water molecule group of the mineral water is small and the movement is active as water molecules. Well water and tap water through a water purifier also had a smaller water molecule population and was evaluated as delicious. Treatment of water with electromagnetic waves, ultrasonic waves, and electric fields breaks hydrogen bonds in water, making cluster particles smaller, which has been reported to increase the molecular motion of water. ¹⁷ O-NMR spectrometer of Jinju-si water and far-infrared water showed 59.6 Hz in tap water and 42.9 Hz in far-infrared water and 16.7 Hz in half-width water. Showed a decrease. The blood flow rate and blood flow rate were measured before and after drinking the water by healthy 40's men. Increased. These phenomena seemed to be the result of the effect of far-infrared functional water on the promotion of blood circulation and metabolism activation by biomolecules and resonance absorption (Baik Woo et al. Journal of Science 9 (5) 423-428, 2000). In addition, the world-renowned longevity village water (about 70 Hz) or mineral water is known to be beneficial for health because it has a small cluster of water molecules and is easy to absorb in the body and facilitates the excretion of waste products.

Traditionally, soju has been rejected from people, young people, and women who do not drink well because it is rough and soft because it is commercialized without the manufacturing process of aging.

However, by installing the acoustic vibration aging device during the manufacturing process of the dilute shochu, it was possible to solve this problem by making the distilled shochu with a soft and mild aged taste by making the cluster particle size, which is the intermolecular group of water and alcohol, small. In addition, the present inventors use the acoustic vibration aging device for distilled soju containing various kinds of alcohols to further reduce cluster particles bound between various alcohol molecules and water molecules, thereby adding the aged stock solution to the diluting soju. By reaging with an acoustic vibration aging device, more soft and mild shochu can be manufactured, maximizing its effect.

In the present invention, the fifth process 500, which is a precise cooling filtration process, the sixth process 600, which is a feeding process, and the seventh process 700, which is a wiring process, are the final processes of the conventional distilled soju, and are not features of the present invention. Therefore, the description thereof will be omitted here.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not necessarily limited to the following Examples.

1. Preparation of Distilled Soju with Acoustic Vibration

(Sample 1)

The tank used for the distillation of distilled soju was installed in two sets of 20 units of TR VT-7, each of which was a vibration unit, and the acceleration by vibration pick-up was 20 Hz. Distilled distilled liquor was added to the aging tank, and the aging was performed 24 hours in a row using an acoustic system alternating classical music or ballad styles composed by Bach, Mozart, Handel, Chopin and Beethoven. collected in the sample that are not the Korea Advanced Institute of Science and properties referred to the analysis center to be the expression shochu distilled cluster particle size change of 1/2 half width (full width at half maximum peak height of the papok ¹⁷ O-NMR of the acoustic vibration in accordance with the aging The result of measuring the value) is as shown in [Table 1] below.

(Sample 2)

It is the same as the aging method of Sample 1, except that the resonant frequency band is 80 Hz and it is aged for 1 hour and the sample is not aged by the acoustic vibration aging device. According to ¹⁷ O-NMR for the change of the cluster particle size of distilled shochu according to the value of half width (the value defined at half point width and half width of peak height), the results are summarized in [Table 1]. same.

division Acoustic Vibration Maturation Device No treatment 1 week of ripening Sample 1 ¹⁷ O-NMR (Half width) 143.6 Hz 91.1 Hz Sample 2 ¹⁷ O-NMR (Half width) 143.6 Hz 93. 4 Hz

According to the contents of [Table 1], the cluster particle size of the distilled soju sample 1 aged for one week by acoustic vibration was 91.1 Hz, which was 37% p lower than 143.6 Hz of the untreated sample. By vibrating, the cluster particle size of the distilled soju sample 1 aged for one week was 93.4 Hz, which was reduced by 35% p from 143.6 Hz of the untreated sample. This effect is composed of various alcohol molecule types, such as ethyl alcohol, ethyl acetate, isoamyl alcohol, isobutyl alcohol, active amyl alcohol, 2-phenyl alcohol, and has a lot of influence on the change of the structure of the intermolecular clusters, thereby making it more mature. As the speed increased, it was believed that a smoother and smoother distilled liquor stock solution was obtained.

2. Preparation of Dilute Soju with Acoustic Vibration

(Example 1)

In the preparation of the distilled soju sample 1, which was aged using the acoustic vibration aging device according to the method of 1, 0.1 part by weight of 100 parts by weight of dilute alcohol having an alcohol concentration of 20% by weight was added thereto. A sample of Example 1 was prepared by reprocessing with an acoustic vibration aging device for 1 hour and 15 hours in a mainstream aging tank equipped with a vibration unit TR VT-7 transducer.

(Example 2)

In the same manner as in Example 1, 5 parts by weight of distilled shochu sample 2 was added to 100 parts by weight of dilute alcohol having an alcohol concentration of 20% by weight to prepare a sample of Example 2.

3. Evaluation of Half-Width Values of Diluted Soju with Acoustic Vibration

The half-width of the samples of Examples 1 and 2 prepared according to the method described above was measured at ¹⁷ O-NMR measured by the Korea Advanced Institute of Science and Technology for determining the change in the cluster particle size of dilute shochu based on acoustic vibration maturation. ) The values are as shown in the following [Table 2], except that in Comparative Example 1, a sample of shochu prepared with alkaline electrolytic reduced water in the market and Comparative Example 2, a sample of Suzhou prepared with bamboo charcoal filtered water in the market Is based on the value posted on the company's website.

division Acoustic Vibration Maturation No treatment 1 hour aging treatment 15 hours aging treatment Example 1 ¹⁷ O-NMR (Half width) 125.4 Hz 120.9 Hz 120.9 Hz Example 2 ¹⁷ O-NMR (Half width) 124.3 Hz 119.5 Hz 119.5 Hz Comparative Example 1 ¹⁷ O-NMR (Half width) 135 Hz No acoustic vibration maturation No acoustic vibration maturation Comparative Example 2 ¹⁷ O-NMR (Half width) 147 Hz No acoustic vibration maturation No acoustic vibration maturation

According to the contents of [Table 2], the crust particle sizes of the undiluted distilled soju of Examples 1 and 2, which were directly prepared by adding distilled soju aged for one week by the acoustic vibration aging device, were 125.4 Hz and 124.3 Hz, respectively. As a result, the difference in the taste of soju was scientifically demonstrated as reflecting the taste of water, which is smaller than 135 Hz of Comparative Example 1 and 147 Hz of Comparative Example 2, and that the smaller the number of the bound particles between the molecular groups of water.

In addition, as a result of re-aging dilution shochu added with distilled soju aged by the acoustic vibration aging device for 1 hour and 15 hours, respectively, Examples 1 and 2 were the same cluster particles at 120.9 Hz and 119.5 Hz, respectively. By being smaller in size than 125.4 Hz and 124.3 Hz of the untreated sample, a soft, mildly aged diluted soju could be prepared. Therefore, in case of dilute shochu, it was analyzed that the treatment time of the acoustic vibration aging device was sufficient for 1 hour.

4. Sensory Evaluation of Diluted Soju with Acoustic Vibration

For the samples obtained under the conditions of Example 2, the overall preference was selected as a selection system for 90 employees who are working in the presidential casting and research institutes and office workers. Table 3].

sample Overall preference Soft taste (medium) Acoustic vibration maturation 1 hour treatment shochu (alcohol concentration 20% by weight) 51% 4.6 Acoustic vibration ripening untreated shochu (alcohol concentration 20 wt%) 39% 4.2

According to the contents of [Table 3], the sensory evaluation showed that the sample treated with the acoustic vibration ripening device felt the overall preference and the soft and mild taste more, which can be considered as an influence by the crust particle size.

In addition, the overall preference was selected as a selection target for 50 employees working in the presidential casting and research institutes and office workers with respect to the samples obtained under the conditions of Example 2 and the samples of Comparative Example 1, a third-party product in the market. The evaluation results of the five-point evaluation system are as shown in the following [Table 4].

sample Overall preference Soft taste (medium) Acoustic vibration maturation shochu (alcohol concentration 20% by weight) 64% 4.53 Comparative Example 1 (Alcohol concentration 20 wt%) 36% 3.85

According to the contents of [Table 4], as a result of sensory evaluation, the sample treated with the acoustic vibration ripening device was 26% point higher in the overall preference compared to the comparative example 1 of soju, which is distributed in the market, to feel soft and mellow taste. It can be seen that the effect of the cluster particle size is large.

In addition, the target of the sample and commercial distribution that is a third-party product Comparative Example 2, the obtained under the conditions of Example 2, the overall preference for employees 50 people working in the election casting Co. laboratory and office workers were selected agent, sensory evaluation The evaluation results of the five points system are as shown in the following [Table 5].

sample Overall preference Soft taste (medium) Acoustic vibration maturation shochu (alcohol concentration 20% by weight) 58% 4.00 Comparative Example 2 (alcohol concentration 19.5 wt%) 42% 3.75

According to the contents of [Table 5], in the sensory evaluation, the overall preference was similar to the sample treated with the acoustic vibration aging device and the comparative example 2, the soju in the market. However, the soft and mild taste was better in the acoustic vibration maturation sample, which indicates that although the alcohol concentration of 20% by weight of the acoustic vibration maturation shochu is higher than the alcohol concentration of 19.5% by weight, it feels softer and milder. This seems to reflect the effects of acoustic vibration maturation treatment.

Therefore, when the results of Tables 1 to 5 are summarized, in the case of Examples 1 and 2 according to the present invention, the full width at half maximum width was ¹⁷ O-NMR by the acoustic vibration maturation treatment compared to Comparative Examples 1 and 2. In addition to the low half width, the sensory results were also excellent in sensory evaluation.

As described above, the configuration of the present invention has been proven to be superior in physical properties through the above embodiments, but the present invention is not necessarily limited only to the above configuration, and various modifications may be made without departing from the technical spirit of the present invention. Branch substitutions, modifications and variations are possible.

       BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram of a dilute shochu aged by an acoustic vibration aging device according to the present invention;

Figure 2 shows a schematic diagram of a ripening method using the acoustic vibration ripening apparatus according to the present invention;

3 is a view showing a three-dimensional structure of water.

Claims (6)

The present invention provides a method for producing a soft and mild dilute shochu, The first step (100) of first diluting the alcohol concentration to 40 ~ 50% by weight in a drinking water in a alcoholic beverage having an alcohol concentration of 95% by weight, A second step 200 of deodorizing and purifying the diluted alcohol through an activated carbon filling tank, Distilled alcoholic beverages were added to the deodorized and purified distilled alcohol, and distilled soju that was acoustically vibrated in a separate process (310). The third process 300 to manufacture, A fourth step (400) of acoustic vibration-maturation of the blended shochu liquor after transferring the liquor liquor of the third process to the aging tank; A fifth step 500 of final precision cooling filtration of the soju aged by the acoustic vibration aging device, A sixth step (600) of transferring the diluted distilled liquor to the bottle mouth inlet and feeding the bottle; Method of producing a soft and mild diluting shochu using acoustic vibration maturation, characterized in that it is manufactured through a seventh process (700) to complete the product after bottling. The method of claim 1, The distilled soju of the third step and the Naju wine of the fourth step respectively convert the classical or ballad-like music into vibrations through transducers, which are acoustic vibration aging devices installed outside the aging tank, to deliver fine vibration energy while acquiring acoustic vibration maturity. Method for producing a soft and mild dilute shochu using acoustic vibration maturation, characterized in that. The method of claim 2, And the third distillation expression shochu and the fourth or address each resonator frequency band of the vibration energy is 20 ~ 80 Hz to the process of the step, the aging time is soft, with the acoustic vibration aging, characterized in that from 1 hour to 7 mild Preparation method of dilute shochu. The method of claim 1, The distilled shochu of the third step is a method for producing a soft and mild dilute shochu using acoustic vibration maturation, characterized in that the addition of 0.1 to 5 parts by weight based on 100 parts by weight of dilute alcohol. The method of claim 3, wherein The distilled shochu of the third step is characterized in that the cluster particles, a group bonded between water and alcohol molecules, are aged by making the half width value smaller than 100 Hz by measuring ¹⁷ O-NMR. Method for producing soft and mild dilute shochu using acoustic vibration maturation. The method of claim 3, wherein Soju Naju of the fourth process is characterized in that the cluster (cluster) particles, a group bonded between water and alcohol molecules measured by ¹⁷ O-NMR to make the half width (half width) value below 125 Hz and aged Method for preparing soft and mild dilute shochu using vibration aging.

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