KR100868579B1 - Method for preparing fermented rice wine using spice and fruit - Google Patents

Abstract

A manufacturing method of the fermentation grain wine using spice and fruit is provided to have a high yield, an excellent taste, flavor and liquor characteristic by improving a traditional manufacturing method of Ojong-liquor. Glutinous rice is dipped. The yeast filter liquor is prepared by adding water in yeast powder and filtering and leaching the yeast powder. Water is added in the increased glutinous rice and the yeast filter liquor, and fermented and saccharified. Piperis nigri Fructus, cinnamomi Cortex, zingiberis Rhizoma crudus, pine-nuts, zizyphi Fructus, immersion, the glutinous rice, capital-increased the liquefying agent, and the converting agent and distilled liquor soju are added and fermented in the first manufactured crude liquor. The manufactured second rude liquor is filter and water is added. An alcoholic content of the filtered liquor is standardized.

Description

Method for Preparing Fermented Rice Wine Using Spice and Fruit {Method for Preparing Fermented Rice Wine Using Spice and Fruit}

The present invention relates to a method for producing fermented grain wine having a high yield, excellent taste, flavor and quality by improving and quantifying the traditional production method of Ohjongju, which is introduced in the literature.

The literature on Ojongju is said to be the only one in the rally. If you look at Ohjongju's visit in the book, you can say, 'If you want to make Korean cold, you have one word of glutinous rice, one yeast powder, one pepper, one cinnamon, and one pine nut. You will need a piece of ginger, a jujube, a bowl of shochu forty-five bokbok, and two bowls of water. Put pine nuts into powder, just put in, and wash jujube. With the casting method, soak the glutinous rice in the day of soaking the yeast in water, and make the glutinous rice, cool it down, sift the yeast soaked water, and soak it in the rice. After 3 days (3rd), it is sweet taste. Forty-five blessing boxes (oil-like utensils) are poured and left for about seven days (7 days). Hanire (7 days) and Duire (14 days) and when the taste goes well you can eat. Even in summer, it is easy to pour soju and cover it in the hot place. '(Jang Rang-Wan, Kyu-Kyu , Bo Jin-je, 1980).

Pepper (Piper nigrum ) is native to southern India and goes from the tropics to spices. The generic piper is the ancient Latin name, and the nigrum of the species means 'black light'. The active ingredient contains 5 to 9% of piperine, 6% of chabicin and 1 to 2.5% of essential oils. It is used as antiperspirant, dry matter, and also as a food spice. It is grown in Korea, India, Indonesia, Malay Peninsula and West Indies.

Cinnamomum cassia Blume ) is a medicinal herb made from young twigs of broiler trees or other related plants. It has a distinctive scent, with a darker bark and a weaker hot. Opening the pores of the skin during the early cold to sweat, relieve pain in the shoulders and back, pain in the extremities joints, promote circulation of blood and treat lack of yang. The pharmacological action is known to inhibit the development of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, pneumococcus pneumoniae, inhibition of influenza virus, and diuretic effect.

Ginger ( Zingiber (officinale ), also known as Saeyang or Saeang, is considered to have been cultivated in Korea before the Goryeo Dynasty. In 1996, ginger production in Korea was 27,890 tons, producing 92% of total production in North Jeolla Province and South Chungcheong Province. The rhizome is dried and used as a spice such as bread, sweets, curry, sauce, and pickles. Peel, boil, and then marinated in syrup. Ginger tea and ginger are also made. In oriental medicine, the root is used as a medicine called health (乾薑), which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.

Jujube is a fruit of the jujube tree, also known as crude (목) or wood wheat (木 蜜). Fruits are not only raw, but also dried after being harvested and used as sweets, dishes, and medicinal herbs. Processed in everyday life, jujube wine, jujube tea, jujube vinegar, jujube porridge. In oriental medicine, it is used as a diuretic, tonic, palliative (緩和 劑).

Pine nuts are the fruits of pine trees, also known as Haesongja (海松 子), white porcelain (柏 子), songja (松子), and silver white (實 柏). Condensation-like conifers (毬果) is contained in, and the white belly milk (胚乳) in the scent and taste good, so edible or medicinal. It contains 74% fatty oil and 15% protein as an active ingredient and has the effect of nourishing tonic. It is used as a garnish in various dishes, and also boiled porridge.

Accordingly, the present inventors have made diligent efforts to develop a method of producing fermented grain wine with high yield and improved quality, referring to the disadvantages of low yield and poor quality of alcoholic beverages prepared by the conventional manufacturing methods introduced in the literature. After the fermentation was completed by increasing only the water feed rate or increasing the water feed rate and increasing the fermentation time, and adding the liquefaction agent and saccharifying agent, it was confirmed that the sake liquor produced improved quality with high yield. The invention was completed.

The main object of the present invention is to provide a method for producing fermented grain wine having high yield, excellent taste, flavor and quality by improving and quantifying the traditional production method of five kinds of liquor derived from the literature.

In order to achieve the above object, the present invention comprises the steps of (a) dipping, increasing the glutinous rice; (b) adding water to the yeast powder, leaching and filtering to prepare a yeast filtrate; (c) adding water to the glutinous rice cooked in step (a) and the yeast filtrate prepared in step (b), saccharifying and fermenting to prepare a drunk of one step immersion; (d) adding the fermentation of pepper, cinnamon, ginger, pine nuts, jujube and distilled soju to the sourdough of the first stage soak to prepare the sourdough of the two-stage dip; And (e) provides a method of producing fermented grain wine using spices and fruits comprising the step of filtering the sultry of the prepared two-stage immersion and adding water to standardize the alcohol content of the filtered strain.

The present invention also comprises: (a) immersing and increasing the glutinous rice; (b) adding water to the yeast powder, leaching and filtering to prepare a yeast filtrate; (c) adding water to the glutinous rice cooked in step (a) and the yeast filtrate prepared in step (b), saccharifying and fermenting to prepare a drunk of one step immersion; (d) adding the fermentation of pepper, cinnamon, ginger, pine nuts, jujube, dipping, increased glutinous rice, liquefaction agent, saccharifying agent, and distilled shochu to fermentation of the prepared one-stage immersion, and fermentation of two-stage immersion step; And (e) provides a method of producing fermented grain wine using spices and fruits comprising the step of filtering the sultry of the prepared two-stage immersion and adding water to standardize the alcohol content of the filtered strain.

The present invention is produced by the method of increasing the water supply ratio only or by increasing the fermentation time and fully fermenting by increasing the fermentation rate by quantifying by improving the conventional manufacturing method of Ohjongju, which is introduced in the literature. It is effective in providing a method for producing fermented grain wine, which has a high yield and excellent taste, flavor and quality.

The present invention in one aspect, (a) immersing, increasing the glutinous rice; (b) adding water to the yeast powder, leaching and filtering to prepare a yeast filtrate; (c) adding water to the glutinous rice cooked in step (a) and the yeast filtrate prepared in step (b), saccharifying and fermenting to prepare a drunk of one step immersion; (d) adding the fermentation of pepper, cinnamon, ginger, pine nuts, jujube and distilled soju to the sourdough of the first stage soak to prepare the sourdough of the two-stage dip; And (e) relates to a method of producing fermented grain wine using spices and fruit comprising the step of filtering the sultry of the prepared two-stage immersion and adding water to standardize the alcohol content of the filtered liquor.

In the present invention, the water supply amount of the drunk of the first stage immersion passed through the step (b) may be characterized in that 120 ~ 200% of the total weight of glutinous rice and yeast powder.

The present invention in another aspect, (a) immersing, increasing the glutinous rice; (b) adding water to the yeast powder, leaching and filtering to prepare a yeast filtrate; (c) adding water to the glutinous rice cooked in step (a) and the yeast filtrate prepared in step (b), saccharifying and fermenting to prepare a drunk of one step immersion; (d) adding the fermentation of pepper, cinnamon, ginger, pine nuts, jujube, dipping, increased glutinous rice, liquefaction agent, saccharifying agent, and distilled shochu to fermentation of the prepared single-stage immersion to prepare the two-stage immersion step; And (e) relates to a method of producing fermented grain wine using spices and fruit comprising the step of filtering the sultry of the prepared two-stage immersion and adding water to standardize the alcohol content of the filtered liquor.

In the present invention, the water supply amount of the drunk of the first stage immersion passed through the step (b) may be characterized in that 120 ~ 200% of the total weight of glutinous rice and yeast powder.

In the present invention, the saccharification and fermentation may be performed for about 6 days at about 25 ℃.

In the present invention, the liquefying agent is α-amylase, the glycating agent may be characterized in that the β-amylase.

In the present invention, the water supply ratio (%) was calculated as the total water supply amount (ml) / (total weight (g) of glutinous rice + yeast powder) x 100.

The amount of grains in the rally is used as a unit of horse and soybean, but since there is no accurate expression of soybean or soybean, in the present invention, it is based on soybean, and one horse is 9 liters. It is about 8 kg, and the weight of the grain which has been grained to 0.9 liter is about 0.5 kg by actual measurement, and the weight of the jujube is about 0.3 kg by actual measurement. Bokja is used as a unit for adding soju, and the amount of fuchu is described as one of the four lucky ones in the red wine shochu (Jeong Dong-hyo), Korean Liquor Dictionary , p455, Chung-Ang University Press, 1995). Therefore, one futon becomes 225 ml in metric system. The bowl used to soak the malt in water is a soup bowl that is used nowadays, and the amount of one bowl is 0.6ℓ. The above is a quantification of the duct method as follows.

Soybean (s): 9ℓ, Soybeans (Han): 0.9ℓ

Soybean (Han): When metrically measured at 0.9 liters,

: Rice 0.9ℓ = 800g / Jujube 0.9ℓ = 300g / Yeast 0.9ℓ = 500g

Soybean paste (Han): 0.9ℓ = Four futons (∴ One futon = 225ml)

One bowl = 0.6ℓ

In the present invention, conventional jongju was reproduced by quantifying and brewing a conventional duct method using a modern meter method as described in the document of the rally, and based on this, a method of increasing only the watering rate or increasing the watering rate. The fermented grain liquor according to the present invention can be obtained by measuring the ratio of fermentation grains, flavor component analysis and sensory evaluation of fermented grain liquor prepared by adding fermentation agent and saccharifying agent. It has been confirmed that it shows improved quality.

In the production of fermented grain wine, if the total water supply amount is about 18% of the total weight of glutinous rice and yeast powder as in the conventional method, the alcohol content calculated based on the amount of glutinous rice used as raw material is 18%. As the yield is low, in the present invention, a method of increasing only the water supply in order to make the total water supply amount to 160% of the total weight of glutinous rice and yeast powder in the first-stage dipped sake manufacturing step and the total water supply in the one-stage dipped sake manufacturing step In order to make 160% of the total weight of yeast powder, increase the water supply, and fermentation period is increased to 5 ~ 7 days than 3 days described in the literature so that alcohol fermentation ratio can be 70% or more. In order to retain the desired amount of sugar in the step, add soaked and increased glutinous rice in the same manner as in the pretreatment step of the raw material, In order to increase the yield, α-amylase and β-amylase were added to the saccharification fermentation to increase the yield to about 400-460% of alcohol content calculated based on the amount of glutinous rice used as raw material. .

Hereinafter, the present invention will be described in more detail with reference to comparative examples and examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

In particular, the following examples illustrate only the case of using glutinous rice, it will be apparent to those skilled in the art that the grains such as corn, crude, etc. that are used in the general liquor production can be used.

Comparative Example 1

1-1. Pretreatment of raw materials

800 g of washed glutinous rice was immersed in water for 3 hours, drained for 1 hour, and steamed at 1.2 kg / cm 2 and 120 ° C. for 50 minutes with steam, and then steamed for 15 minutes and cooled to 30 ° C. 150 ml of water was added to 50 g of crushed Nuruk powder, and leached in a refrigerator at 5 to 10 ° C. for 1 day, and filtered through a 25 mesh sieve to prepare 150 ml of Nuruk filtrate from which debris was removed.

1-2. Preparation of drunk of one step immersion

800 g of glutinous rice pretreated in 1-1 and 150 ml of yeast filtrate were mixed, and saccharification and alcohol fermentation were performed for 3 days in a thermostat at 25 ° C. to prepare a single-dip immersion.

1-3. Production of drunk of two steps of soaking

Powdered pepper and cinnamon 0.375g each into a bag, add 0.375g of ginger and pine nuts, respectively, and add 30g of jujube to wash, and distill 45% After adding 1,012.5 ml of food soju, fermentation was carried out for 14 days in a thermostat at 25 ° C. to prepare 2,180 ml of alcohol content of 26.4% aging.

1-4. Filtration and Detergent

2,180 ml of the two-stage immersion prepared in 1-3 were pressed with a filter cloth to filter out 730 g of sake lees to obtain 1,420 ml of alcohol content 26.4%, and 662 ml of water was added to standardize alcohol content 18%. 2,082 ml of 18% alcohol content was prepared, and the brew was prepared by freezing filtration with a membrane of 1 μm or less at 0 ° C.

Example  One

1-1. Pretreatment of raw materials

800 g of washed glutinous rice was immersed in water for 3 hours, drained for 1 hour, and steamed at 1.2 kg / cm 2 and 120 ° C. for 50 minutes with steam, and then steamed for 15 minutes and cooled to 30 ° C. 150 ml of water was added to 50 g of crushed Nuruk powder, and leached in a refrigerator at 5 to 10 ° C. for 1 day, and filtered through a 25 mesh sieve to prepare 150 ml of Nuruk filtrate from which debris was removed.

1-2. 1-stage immersion Drunk manufacturing

800 g of glutinous rice pretreated in 1-1 and 150 ml of yeast filtrate were mixed and 1,210 ml of water was added to make the total water supply amount 160% of the total weight of glutinous rice and yeast powder. Fermentation was performed to prepare the sour syrup of the first stage immersion.

1-3. Two-stage immersion Drunk manufacturing

Powdered pepper and cinnamon 0.375g each into a bag, add 0.375g of ginger and pine nuts, respectively, and add 30g of jujube to wash, and distill 45% After adding 1,012.5 ml of dietary liquor, fermentation was carried out for 14 days in a thermostat at 25 ° C. to prepare 3,360 ml of aged 19.3% alcohol fraction in two stages.

1-4. Filtration and Castle

3,360 ml of the two-stage immersion prepared in 1-3 were pressed with a filter cloth to filter out 346 g of sake lees to obtain 3,000 ml of alcohol content in 19.3% alcohol, and 216 ml of water to be standardized to 18% alcohol content. 3,216 ml of alcohol content of 18% alcohol was prepared, and a sacrificial liquor was prepared by freezing filtration with a membrane of 1 μm or less at 0 ° C. or less.

Example  2

2-1. Pretreatment of raw materials

601 g of washed glutinous rice was immersed in water for 3 hours, drained for 1 hour, and then steamed at 1.2 kg / cm 2 and 120 ° C. for 50 minutes using a steam cooker, and cooled to 30 ° C. by steaming for 15 minutes. 150 ml of water was added to 50 g of crushed Nuruk powder, and leached in a refrigerator at 5 to 10 ° C. for 1 day, and filtered through a 25 mesh sieve to prepare 150 ml of Nuruk filtrate from which debris was removed.

2-2. 1-stage immersion Drunk manufacturing

601 g of glutinous rice pretreated in 2-1 and 150 ml of yeast filtrate were mixed and 1,210 ml of water was added so that the total water supply amount was 160% of the total weight of glutinous rice and yeast powder, and the alcohol fermentation ratio was 25% or more. Saccharification and alcohol fermentation were performed for 6 days in a thermostat at 0 ° C. to prepare a dipped soak.

2-3. Two-stage immersion Drunk manufacturing

Powdered pepper and cinnamon 0.375g each into a bag, and add 0.375g of ginger and pine nuts, respectively, and wash 30g of jujube, and wash with glutinous rice. 199 g Submerged in water for 3 hours, drained for 1 hour, steamed at 1.2 kg / cm 2, at 50 ° C. for 50 minutes, steamed at 15 ° C. for 15 minutes, cooled to 30 ° C., and added to α-amylase and β-amylase. After adding 0.02 g and 45% distilled shochu 1,012.5 ml, respectively, fermentation was carried out in a thermostat at 25 ° C. for 14 days to prepare 3360 ml of 21.5% aged alcohol powder.

2-4. Filtration and Castle

3,360 ml of the two-stage immersion prepared in 2-3 was pressed with a filter cloth to filter out 255 g of sake lees to obtain 3,040 ml of alcohol content 21.5%, and 591 ml of water was added to standardize alcohol content 18%. 3,631 ml of alcohol content of 18% alcohol was prepared, and a sacrificial liquor was prepared by freezing filtration with a membrane of 1 μm or less at 0 ° C. or less (see FIG. 1).

Example  3

3-1. Pretreatment of raw materials

601 g of washed glutinous rice was immersed in water for 3 hours, drained for 1 hour, and then steamed at 1.2 kg / cm 2 and 120 ° C. for 50 minutes using a steam cooker, and cooled to 30 ° C. by steaming for 15 minutes. 150 ml of water was added to 50 g of crushed Nuruk powder, and leached in a refrigerator at 5 to 10 ° C. for 1 day, and filtered through a 25 mesh sieve to prepare 150 ml of Nuruk filtrate from which debris was removed.

3-2. 1-stage immersion Drunk manufacturing

601 g of glutinous rice pretreated in 3-1 and 150 ml of yeast filtrate were mixed and 1,210 ml of water was added so that the total water supply amount was 160% of the total weight of glutinous rice and yeast powder, and the alcohol fermentation ratio was 25% or more. Saccharification and alcohol fermentation were performed for 6 days in a thermostat at 0 ° C. to prepare a dipped soak.

3-3. Two-stage immersion Drunk manufacturing

Powdered pepper and cinnamon 0.375g each into a bag, add 0.375g of ginger and pine nuts, and wash 30g of jujube. 199 g Submerged in water for 3 hours, drained for 1 hour, steamed at 1.2㎏ / ㎠, steamer at 120 ℃ for 50 minutes, steamed for 15 minutes, cooled to 30 ℃, then added and 45% distilled shochu 1,012.5ml After the addition, fermentation was carried out in a thermostat at 25 ° C. for 14 days to prepare 3,360 ml of alcohol in 2 stages of immersion 21.5%.

3-4. Filtration and Castle

3,360 ml of the two-stage immersion prepared in 3-3 was compressed with a filter cloth to filter out 542 g of sake lees to obtain 2,800 ml of alcohol content in 21.5% alcohol, and 544 ml of water was added to normalize to 18% alcohol content. 3,344 ml of alcohol content of 18% alcohol was prepared, and a sacrificial liquor was prepared by freezing filtration with a membrane of 1 μm or less at 0 ° C. or less.

For each experimental section, Comparative Example 1, which reproduced the traditional method of producing five kinds of liquor, Example 1, which increased only the water supply ratio to 160%, increased the water supply ratio to 160%, and increased the fermentation time to 6 days. Except for preparing a two-stage immersion prepared by the first step soaked, and added, soaked, cooked glutinous rice, α-amylase, β-amylase and the addition of α-amylase and β-amylase Experiment was carried out by dividing into Example 3 (not using amylases) prepared in the same manner as in Example 2 (see Table 1).

Immersion Table division Raw material name Comparative Example 1 Example 1  Example 2 Example 3 1st stage immersion Yeast Powder (g) 50 50 50 50 Glutinous rice (g) 800 800 601 601 Water supply (ml) 150 1,360 1,360 1,360 2-stage immersion Glutinous rice (g) - - 199 199 α-amylase (g) - - 0.02 - β-amylase (g) - - 0.02 - 45% distilled shochu (mL) 1,012.5 1,012.5 1,012.5 1,012.5 Drug (g) 31.5 31.5 31.5 31.5 Remarks Test  Far Water supply 160%  Augmentation Act  Augmentation Act

Various ratios of single stage immersion division Comparative Example 1 Example 1 Example 2 Example 3   Aging amount (ml) 950 2,160 1,961 1,961   Alcohol content of aged wine (%) 6.2 7.4 12.6 12.6   Alcohol content of aged wine (ml) (Note 1) 58.9 159.84 247.1 247.1   Theoretical alcohol production (ml) 423.28 423.28 317.99 317.99 Fermentation rate (%) (Note 3) 13.9 37.8 77.7 77.7  (Note 1) Alcohol content of fermented liquor = Alcohol content of fermented liquor × Alcohol content of fermented liquor (Note 2) Theoretical alcohol production amount = Rice consumption × Starch value of rice (0.74) × Alcohol conversion factor of starch (0.715) (Note 3) Fermentation Proportion = (Alcohol Amount / Theoretical Alcohol Production) × 100

As a result of measuring the alcohol content of the first stage immersion, as shown in Table 2, in the case of Comparative Example 1, the sample was difficult to collect due to the small amount of water and there was little liquid, and thus the alcohol content could not be measured. The amount generated was measured and converted to a numerical value. As a result of measuring the amount of carbon dioxide generated, 45g of carbon dioxide was generated, and it was 47g when proportionally converted to alcohol, and 59ml when proportionally converted to capacity, and the amount of alcohol content was 6.2%. Example 1 was found to be 7.4%, and Example 2 was found to be 12.6%. On the other hand, as a result of calculating the fermentation ratio of the first stage immersion, Comparative Example 1 was 13.9%, Example 1 was 37.8%, Example 2 was 77.7%, so alcohol fermentation fragrance was the highest in Example 2 with the highest fermentation ratio. Next, it was found that the order of Example 1, Comparative Example 1.

Yield and Determination Ratio of Filtered Wine (ml) and Sake Flavor (g) division Comparative Example 1 Example 1 Example 2 Example 3 (not using amylases) Aging liquor amount (ml) 2,180 3,360 3,360 3,360 Filtration stock of aged wine (ml) 1,420 3,000 3,040 2,800 Filter alcohol content (%) 26.4 19.3 21.5 21.5 Alcohol content 18% Detergent liquor (ml) 2,082 3,216 3,631 3,344 18% ratio of glutinous rice consumption (%) 260 402 454 418 Alcohol content (g) 730 346 255 542 Alcohol consumption ratio of glutinous rice consumption (%) 91.25 43.25 31.88 67.75

As shown in Table 3, as shown in Table 3, in Example 2 to which α-amylase and β-amylase were added, α-amylase was measured. Except for the addition of and β-amylase it was found that the formulation ratio is higher than in the case of Example 3 prepared in the same manner as in Example 2. On the other hand, Comparative Example 1, which reproduces the traditional method of producing five kinds of liquor, has a ratio of about 1.5 to 1.8 times less than the ratio of Example 1 and Example 2, so it is advantageous to commercialize Examples 1 and 2 in terms of cost. And it was found.

In Example 1 compared to Comparative Example 1, the generation of sake lees was reduced, and in Example 2, due to the addition of glutinous rice, such as 45% distilled shochu, the cause of excessive sake lees due to the hardening of the glutinous rice α-amylase And β-amylase was found to reduce.

Main Components of Filtered Wine division Comparative Example 1 Example 1 Example 2 importance 1.049 1.025 1.011 Ethyl alcohol (v / v%) 26.4 19.3 21.5  Acidity 4.4 6.8 6.8  Amino acid degree 2.9 1.7 1.9 Per share (%) 20.14 7.5 6.1 Nonvolatile matter (g / 100mL) 22.7 12.8 9.6 Acetaldehyde (ppm) 40 24 30  Ethylacetate (ppm) 180 105 103  Methanol (ppm) 12 8 7 n-Propanol (ppm) 105 73 74 i-Butanol (ppm) 196 145 149  n-Butanol (ppm) 3.3 1.9 1.9 i-Amylalcohol (ppm) 396 316 310  Fusel Oil (ppm) 700.3 535.9 534.9

※ G.C analysis condition

   Instrument: GC6890 system

   -Detector Temperature: 220 ℃ (F.I.D)

   -Injector Temperature: 200 ℃

   -Column Temperature: 40 ℃-(10 ℃ / min)-120 ℃

   -Column: HP-inowax (Crosslinked polyethylene glycol 1 × 0.53 × 30)

Carrier gas: N ₂ (30mL / min)

As a result of the measurement of the content of the main components of the filter strain, as shown in Table 4, Comparative Example 1 is too much sugar to drink about 20% of the sugar content, Example 1 and Example 2 is 6.1 to 7.5% alcohol content 18% When converted to Sungju, it is about 5 ~ 7%, so it can be seen that it is a suitable equivalent weight for modern people to drink. On the other hand, the production of the fragrance fusel oil is affected by the type of raw material, soup, yeast, temperature during fermentation, etc. In the present invention, 45% of distilled shochu is added, so it is affected by distilled shochu Comparative Example 1 having a low water supply ratio showed higher acetaldehyde, ethyl acetate, and fusel oil (normal propanol, iso butanol, normal butanol, and iso amyl alcohol) than Examples 1 and 2 having a high water feed rate. As described above, the fragrance component was greatly affected by the distilled shochu, but the aroma of fermentation was found to be richer in Examples 1 and 2 than in Comparative Example 1.

Sensory test and comprehensive quality evaluation table (※ scoring criteria: 3 points on the top, 2 points on the middle, 1 point on the bottom) Main quality evaluation item Comparative Example 1 Example 1 Example 2 flavor Prize +++ (9) ++++ (12) +++++ (15) medium ++++ (8) +++ (6) ++ (4) Ha - - - sub Total 17 18 19 Scent Prize ++++ (12) +++++ (15) +++++ (15) medium +++ (6) ++ (4) ++ (4) Ha - -     - sub Total 18 19 19 A comprehensive evaluation score 35 37 38

In order to improve the reproducibility of the evaluation, the sensory test and comprehensive quality assessment were conducted on the adult sake made with 18% alcohol in the sensory laboratory, which had been selected by 7 experienced liquor analysts at 20 ℃ and 60% relative humidity. Was carried out.

As a result of the sensory test, as shown in Table 5, Comparative Example 1 is a sake prepared by the traditional method, too much sugar and rich in quality seemed to be a little unsuitable for the taste of modern people, Example 1 and Example 2 The amount was moderate and the quality was lighter than the comparative example 1, and the taste was evaluated well. Appeared to be suitable for.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

1 is a manufacturing process chart of fermented grain wine using spices and fruits according to the present invention.

Claims (5)

delete Method for preparing fermented grain wine using spices and fruits, comprising the following steps: (a) dipping and increasing the glutinous rice; (b) adding water to the yeast powder, leaching and filtering to prepare a yeast filtrate; (c) adding water to the glutinous rice cooked in step (a) and the yeast filtrate prepared in step (b), saccharifying and fermenting to prepare a drunk of one step immersion; (d) To prepare the sourdough of the two-stage soaked by adding the fermented pepper, cinnamon, ginger, pine nuts, jujube, dipping, glutinous rice, liquefied, saccharifying agent and distilled shochu to the prepared soybean paste Doing; And (e) standardizing the alcohol content of the filtered liquor by filtering the drunk of the prepared two-stage dip and adding water. delete The method of claim 2, wherein the saccharification and fermentation is performed for 5 to 7 days at 20 ~ 30 ℃. The method of claim 2, wherein the liquefaction agent is α-amylase, and the saccharifying agent is β-amylase.

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