KR100925182B1 - Method of liquor containing the ramie plant - Google Patents

Abstract

PURPOSE: A method for producing Sogokju liquor containing ramie plant is provided to improve taste and flavor of the luqour. CONSTITUTION: A method for producing Sogokju liquor containing ramie plant comprises: a step of washing and selecting ramie plant using water (first process); a step of cutting and mixing the ramie plant with water then heating to extract (second process); a step of freeze-drying then pulverizing (third process); a step of mixing ramie powder, glutinous rice powder, and non-waxy rice powder (fourth process); a step of steaming powder mixture (fifth process); a step of inoculating luquid containing ramie plant extract then fermenting (seventh process); and a step of mixing ramie plant extract and ramie plant rice cake then fermenting (eighth process).

Description

Method of preparing Sogok liquor containing ramie {Method of liquor containing the ramie plant}

The present invention is prepared by fermenting the ramie powder and ramie extract of the ramie-processed ramie rice cake and raminukuk, and then prepare the ramie liquor, and mix the soybean rice, ramie powder, ramie extract to the prepared ramie liquor and fermented again. By preparing the sulcus, and mixing the ramie with the prepared ramie, distillation in a distiller,

The use of ramie powder and ramie extract from processed ramie can be used to improve the taste and aroma of alcoholic liquor, and moreover, it is used as the raw material of ramie cloth. As a food additive to improve the taste and aroma, the demand of ramie increases, which can improve the profit generation of farmers who grow ramie.

In general, the country's unique food culture naturally inherits the indigenous characteristics of the country corresponding to the environment while being influenced by the geographic environment and cultural sentiment of the nation, and in Korea, the land is fertile to grow various grains. It is advantageous to produce grains, and not only grains are used as staple foods, but also grains are manufactured and used as liquor.

The origin of this liquor comes from the liquor made by monkeys in the deep mountains. According to the history of human development, fruit wines were made in the age of hunting as a result of eating accidentally fermented fruit stored in a branch or a rock pot. In the nomadic age, milk liquor was made from the milk of cattle, and grain liquor made from grains would have been formed since the agricultural age.

In particular, it is difficult to accurately estimate the history of alcohol in Korea, and it is not possible to grasp the origin of how alcohol was first manufactured. However, it is recalled that Korean culture has been derived from Chinese culture, and it is assumed that alcohol originated from China.

And alcohol is divided into three types according to the manufacturing method, brewed (fermented), distilled (distilled), blended (compounded).

The brew is liquor made by fermenting sugar or starch contained 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.

The distilled liquor is a liquor obtained by distilling the 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 alcohol, which has almost eliminated 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.

Recently, we have been developing various liquor to suit the taste and aroma of not only us but also the world. In particular, Korean Patent Publication No. 10-2004-0050199 and Korean Patent Publication No. 10-2006-0101089 improve the taste and aroma in alcohol. In order to produce a unique taste and aroma without adding general fruits or herbal medicines added for the purpose, a liquor manufacturing method using lotus leaves and thorn safflower seeds was developed.

However, as described above, it is difficult to find a manufacturing method that best suits the characteristics of the material, and in some cases, a liquor prepared using a mixture that has a unique taste and aroma is common. The taste and aroma of alcohol can be reduced compared to alcohol produced by the method.

Invented to solve the above situation and problems,

The present invention is prepared by fermenting the ramie powder and ramie extract of the ramie-processed ramie rice cake and raminukuk, and then prepare the ramie liquor, and mix the soybean rice, ramie powder, ramie extract to the prepared ramie liquor and fermented again. By preparing the sulcus, and mixing the ramie with the prepared ramie, distillation in a distiller,

The use of ramie powder and ramie extract from processed ramie can be used to improve the taste and aroma of alcoholic liquor, and moreover, it is used as the raw material of ramie cloth. The purpose of the present invention is to provide a method for producing Sogok liquor containing ramie which can improve the profit generation of the farmers who grow the ramie as the food additive to improve the taste and aroma of the ramie grows.

Sogok liquor manufacturing method containing ramie in the present invention for achieving the above object,

Washing and screening the ramie and sorting the ramie (first step); A process of producing a ramie extract (Second step) which cuts the selected ramie after washing in the first step, mixes the water, and then heats and extracts the extracted ramie; A process for producing a ramie powder (3rd step) which cuts the sorted ramie washed in the first step and then lyophilizes it in a freeze dryer and grinds the lyophilized ramie in a grinder to produce ramie powder; A powder mixing step (fourth step) of mixing the ramie powder, the glutinous rice powder and the spicy rice powder of the third step; Moshi-teok manufacturing process (5th process) of putting the mixed powder of the said 4th process into a steamer, and then cooking and making into rice cake; Flour, wheat bran, seedlings of the second step of mixing the moisturizing fungus cultured yeast inoculation and fermentation of the liquid medium containing the mosquito extract of the second step of fermentation of the mosinuruk manufacturing process (sixth step) )and; A mosinuruk extract manufacturing step (seventh step) of adding water to the mosinuruk of the sixth step and immersing it, stirring using a stirrer, and then compressing using the pressurizer; A step of preparing rice wine (8th step) which mixes the ramie rice cake of the fifth step and the mosinuruk extract liquid of the seventh step and then ferments using a fermenter; A soybean rice manufacturing process (ninth process), which is called by immersing spicy rice in water and putting the soaked spicy rice into a steamer to increase the amount of soybean rice; A mixing step (step 10) of mixing the seedling extract of the second step, the ramie powder of the third step, and the soybean rice of the ninth step to the ramie liquor of the eighth step; A ramie saponification manufacturing step (11th step) of putting the ramie mixture of the tenth step into a fermentation vessel and then fermenting in a fermenter; The distillation step (12th step) of hanging the ramie of the eleventh step in the sieve sieve to remove the debris, and mixing the ramie of the first step cut to the debris remove the debris and distillation using a distillation It is characterized by.

Sogok wine production method containing ramie according to the present invention,

At the same time using the processed ramie powder and ramie extract, the flavor and aroma of liquor can be improved by using the ramie nuruk containing ramie.

In addition, the use of ramie, which is limited to the raw material of ramie, is used as a food additive to improve the taste and aroma of liquor, so that the amount of ramie is increased, and the profit generation of farmers who grow ramie can be improved.

Hereinafter, the configuration of the present invention in detail based on the accompanying drawings.

1 is a process flow diagram schematically showing a method for producing a small grain liquor containing ramie according to the present invention.

Referring to the above manufacturing method in more detail as follows.

1. Moshi washing and sorting process (1st process)

After washing the ramie and sorting,

After washing the ramie with running water, remove any scratches or cuts and screen.

At this time, the ramie means a ramie grass, it is characterized in that the selection of any one of the leaves, stems, roots or a mixture of two or more.

And the ramie used for this invention has the following characteristics.

Moshi is a special product of Seocheon Province. It contains flavonoids, lutins, polyphenols, chlorophyll, vitamin C, glutamine, etc., which removes free radicals, lowers antioxidant activity, lowers blood pressure, and bleeds blood. In addition to helping to produce, hemostasis, hemostasis, hemostasis, hemostasis, anal edema healing, bruises, traumatic bleeding, acute mastitis, anti-inflammation, anti-inflammatory, excessive menstruation.

The washing of the ramie with running water is to remove foreign substances such as soil and sand attached to the ramie.

2. Moshi extract manufacturing process (second process)

In the process of extracting the selected ramie after washing,

After washing in the first process, the selected ramie is cut and mixed with water in a ratio of 1: 1 to 3, and then heated to 110 to 130 ° C. for 1 to 3 hours to extract.

At this time, the extracted ramie is mixed with water and then extracted by heating is called ramie extract.

And the solids content of the extracted ramie extract is characterized in that 20 to 30% by weight.

3. Manufacturing process of ramie powder (3rd step)

In the process of pulverizing the selected ramie after washing,

The sorted ramie washed in the first step is cut and frozen for 24 to 48 hours at -30 to -40 ℃, lyophilized in a freeze dryer at -20 to -30 ℃, pulverized lyophilized ramie in a grinder To prepare ramie powder.

At this time, the dog-dried ramie is characterized in that the grinding to 100 ~ 200mesh in the grinder.

Grinding the lyophilized ramie to 100 ~ 200mesh is less than 100mesh and the grains of the grinding ramie are so large that the liquor and the flavor of the ramie in the liquor made of ramie nuruk containing ramie cannot be richly eluted. There is a foreign body in the liquor made of ramineuruk containing ramie because the particles of the ground ramie are small.

And drying the ramie in the freeze dryer as described above can minimize the destruction of taste, aroma, functional pharmacological components contained in the ramie.

4. Powder Mixing Process (4th Process)

In the process of mixing ramie powder, glutinous rice powder, spicy rice powder,

The ramie powder, glutinous rice powder and spicy rice powder of the third process are mixed at a ratio of 1: 1: 1 by weight.

Here, the mixed glutinous rice powder, spicy rice powder, ramie powder is called mixed powder.

5. Moshi Rice Cake Manufacturing Process (Step 5)

In the process of manufacturing mixed glutinous rice powder, spicy rice powder, ramie powder into rice cake,

The mixed powder of the fourth step is put into a steamer and then cooked to make rice cake.

Here, the prepared rice cake is called ramie rice cake.

6. Mosinuruk manufacturing process (6th process)

After mixing wheat flour, bran, and ramie extract, inoculate and ferment the cultured yeast fungus into a liquid medium containing ramie extract to ferment the ramineuruk,

Flour, wheat bran, and the ramie extract of the second step 1: 1 to 0.5 ~ 0.8 by weight of the mixture and the culture of yeast fungus as the culture medium containing the ramie extract of the second step 1: 0.1 ~ 0.3 Inoculate, and ferment for 24 to 72 hours in a fermentor.

Here, the nuruk manufactured by the above manufacturing process is called mosinuruk.

In addition, the liquid medium containing the ramie cultured cultured yeast fungi 0.2-0.7% by weight of the ramie extract extracted in the second step, 0.1-0.5% by weight of yeast extract (yeast extract), 0.1-0.5% by weight A liquid medium containing% malt extract, 0.1-1 wt% peptone, 0.5-2 wt% dextrose, and 96-99 wt% distilled water was prepared. After adjusting to 4 ~ 6.5, sterilize for 10 ~ 20 minutes at 115 ~ 125 ℃, cool to 25 ~ 35 ℃, inoculate yeast mold and incubate for 24 ~ 72 hours in shaking incubator controlled at 140 ~ 180rpm at 26 ~ 32 ℃. It is.

At this time, the inoculated yeast fungus is characterized in that selected or mixed with any one of Hwanggok (Aspergillus genus), Honggok (Monascus genus).

Preferably, one selected from Aspergillus oryzae, Aspergillus awamori var kawachii, Monascus ruber, Monascus purporeus or Monascus purporeus It is characterized by inoculating a mixture of two or more.

In addition, the yeast fungus is used by receiving Hwanggok bacteria and Honggok bacteria from the Korean Collection for Type Cultures, a Korea Institute of Biotechnology.

In this case, the number of molds of yeast fungi cultured in liquid medium mixed with ramie extract for 24 to 72 hours in a shaker is characterized in that 1 × 10 ⁵ ~ 1 × 10 ⁷ per ml.

7. Moshi Nuruk Extract Manufacturing Process (7th Process)

By adding water to the mosinuruk, stirring and pressing to prepare a mosinuruk extract,

Water is added to the mosinuruk of the sixth step in a weight ratio of 1: 8 to 12, immersed for 3 to 6 hours, stirred using a stirrer, and then compressed using a press machine.

Here, the liquid that is compressed and eluted to the outside is referred to as mosi yeast extract.

8. Capillary liquor manufacturing process (8th process)

It is a process of preparing moss liquor by fermenting the mixed rice cake and mosi yeast extract.

After mixing the ramie rice cake of the fifth step and the mosinuruk extract of the seventh step 1:10 to 14 by weight, the fermentation is carried out for 24 to 72 hours using a fermenter at 25 to 35 ° C.

Here, what is fermented after mixing the Moshi-teok, Moshi-Nuruk extract prepared by the manufacturing process as described above is called Moshi-subsul.

Here, the mixing of the rice cake and mosi Nuruk extract with a weight of 1:10 to 14 is mixed with the Moshi Nuruk extract mixed to ferment the rice cake when the moshi rice cake and the mosinuruk extract are mixed at less than 1:10 by weight. Lack of yeast mold contained, moshi mochi cannot be fermented enough. If moshi mochi and moshi yeast extract are mixed in excess of 1:14 by weight, yeast mold contained in moshi yeast extract mixed to ferment moshi mochi. There are a lot of abnormal fermentation may occur when the fermented rice cakes, to prevent this.

9. Manufacturing process of gourd rice (ninth process)

In the process of making goose rice by increasing the spicy rice,

It is called by immersing spicy rice in water for 6 ~ 12 hours, and put it in steamer and then cook it to make it into gourd rice.

In addition, a method of increasing the steamed rice after adding it to a steamer is a method generally used in the art, and a detailed description thereof will be omitted.

10. Mixing process (10th process)

In the process of mixing ramie extract, ramie powder, and gourd rice,

The ramie extract of the second step, the ramie powder of the third step, and the soybean rice of the ninth step are mixed in a ratio of 1: 0.1 to 0.5: 0.1 to 0.5: 1 to 3 by the ramie of the eighth step.

Here, a mixture of ramie extract, ramie powder, and haricot rice is called ramie mixture.

11. Moxibustion medicine manufacturing process (11th process)

It is a process to prepare ramie liquor by fermenting ramie mixture mixed with ramie extract, ramie powder, and gourd rice in ramie liquor,

After putting the ramie mixture of the tenth step into the fermentation vessel fermented for 60 to 120 days in a fermenter at 25 ~ 32 ℃.

Here, what is fermented the ramie mixture of the tenth step in the fermenter is called ramie sulphing.

And fermenting the ramie mixture of step 10 60-120 days is less than 60 days if the fermentation of the ramie mixture is not enough fermentation and the taste and aroma of ramie liquor does not come out sufficiently, if the fermentation for more than 120 days to the ramie mixture Abnormal fermentation may occur, so that the taste and aroma of ramie liquor may be altered, in order to prevent this.

12. Distillation process (12th process)

It is a process of mixing the cut ramie after hanging the sifting liquor into a sieve and distilling it in a distiller.

After removing the scum from the sieve sieve of the eleventh step, and mixing the ramie of the first step cut to the scum remove the scum to 1: 0.1 ~ 0.5 to the weight by distillation.

Here, the ramie which cut the sulcus fermented in the eleventh step is mixed, and distilled in a distillation machine is referred to as ramisogo liquor.

In addition, the residue is a residue remaining after hanging from the sieve sieve powder, ramin malt, goose rice fermented in the eleventh process.

The mixed ramie is a cut of the ramie of the first step to 1 to 3 cm × 1 to 3 cm × 0.1 to 0.3 cm (width × length × height).

 And mixing the cut ramie in the sulcus removed debris 1: 1: ~ 0.5 to the weight to add the taste and aroma of ramie to the prepared rice wine.

In addition, when the mixed ramie is less than 0.1, the taste and aroma of ramie can not be sufficiently felt in the ramie wine, and when mixed with more than 0.5, the taste and aroma of ramie is strong in the rice wine, and the taste and aroma of the rice wine can be lost. have.

And the distillation used in the above is a heat distillation generally used in the art, a detailed description thereof will be omitted.

In addition to the food additives to improve the taste and aroma to the moshisogokju prepared by the present invention, distilled water may be added to adjust the frequency of alcohol.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Sogok wine containing ramie prepared according to the present invention

After washing the ramie in running water, remove the scratches or wounds, select and cut, cut the mixed ramie 1: 2 water by weight, heat at 120 ℃ for 2 hours and extract the ramie extract To prepare a ramie powder, the cut ramie is frozen at -35 ° C for 26 hours and then lyophilized in a -25 ° C freeze dryer, and the lyophilized ramie is ground in a grinder.

The ramie powder, glutinous rice powder, and spicy rice powder prepared above are mixed at a ratio of 1: 1: 1 by weight, and put into a steamer to increase the weight of rice cake.

Flour, wheat bran, and the ramie extract prepared above in a 1: 1: 0.7 ratio by weight and then aspergillus oryase (Aspergillus oryzae) cultured in a liquid medium containing the ramie extract prepared above 1: Inoculate with 0.2 and ferment for 48 hours in fermenter to prepare mosinuruk.

Water is added to the mosinuruk prepared above in a ratio of 1:10 to 5 weight, immersed for 5 hours, stirred using a stirrer, and compressed using a compress to prepare mosinuruk extract.

Moshi-teok and mosinuruk extract prepared above is mixed 1:12 by weight and fermented for 48 hours using a fermenter at 28 ° C. to prepare moss liquor.

It is called by immersing the spicy rice in water for 10 hours, and then put the soaked spicy rice into a steamer and then cook it to make Godu rice.

The ramie extract, ramie powder, and gourd rice are mixed in the above-mentioned ramie liquor in a 1: 0.3: 0.3: 2 weight ratio, and then put into a fermentation vessel and fermented in a fermenter at 28 ° C. for 90 days to prepare ramie liquor.

Hanging the mash prepared in the sieve sieve to remove the debris, and cut the ramie cut in the mash to remove the debris in a ratio of 1: 0.3 by weight, and then distilled using a distillation to prepare a liposome wine.

Comparative Example: Sogok liquor prepared by a general method

Glutinous rice powder, spicy rice powder is mixed 1: 1 by weight, put in a steamer and then cooked to make rice cake.

Flour and bran were inoculated at 1: 0.2 with a culture medium in which Aspergillus oryzae was incubated, and fermented in a fermenter for 48 hours to prepare yeast.

Water was added to the yeast prepared by 1:10 to the weight, immersed for 5 hours, stirred using a stirrer, and compressed using a press to prepare a yeast extract.

The rice cake and yeast extract prepared above are mixed at a weight ratio of 1:12, and then fermented for 48 hours using a fermenter at 28 ° C. to prepare a base liquor.

It is called by immersing the spicy rice in water for 10 hours, and then put the soaked spicy rice into a steamer and then cook it to make Godu rice.

After mixing the soybean rice in the base liquor prepared above in a weight ratio of 1: 2, put it in a fermentation vessel and ferment for 90 days in a fermentor at 28 ° C. to prepare a sake.

The sulcus is removed by filtering the sulcus on the sieve, and the sulcus is removed by distilling the sulcus.

Experiment: Sensory Test

Sogokju (Example) containing the ramie prepared according to the present invention and Sogokju (comparative) prepared according to the general method was measured by sensory test personnel such as taste, color, aroma, overall taste. The measured results are shown in Table 1.

Sensory evaluation was performed on a 9-point scale by 30 sensory test personnel (15 males and 15 females) who had more than 2 years of sensory experience.

flavor incense color Thirsty Overall preference Example 8.5 8.8 8.1 8.3 8.5 Comparative example 7.6 7.7 7.7 7.9 7.7

As can be seen from Table 1, the more sake liquor containing the ramie prepared according to the present invention (Example) than the sake liquor prepared according to the general method shows a higher score in the overall items of the sensory test. .

In particular, in the item of taste and aroma, the deviation of the score of an Example and a comparative example is shown large.

In the sensory test for taste and aroma, the Example shows a larger score deviation in the sensory test for taste and aroma than the comparative example, because Moshi is contained in the Sogokju to improve the inherent taste and aroma of the Sogokju.

1 is a process flow diagram schematically showing a method for producing a small grain liquor containing ramie according to the present invention.

Claims (6)

Moshi washing and sorting process (first step) to remove the scratches or wounds after washing the ramie in running water (Stage 1); After washing in the first step cut the selected ramie and mix the water 1: 1 to 3 by weight, and then to the extraction process by heating to 110 ~ 130 ℃ 1-3 hours (second step) and ; The sorted ramie washed in the first step is cut and frozen for 24 to 48 hours at -30 to -40 ℃, and lyophilized in a freeze dryer at -20 ~ -30 ℃, pulverized lyophilized ramie in a grinder A process for producing a ramie powder (third step); A powder mixing step (fourth step) of mixing the ramie powder, the glutinous rice powder and the spicy rice powder of the third step with a weight of 1: 1: 1; Moshi-teok manufacturing process (5th process) of putting the mixed powder of the said 4th process into a steamer, and then cooking and making into rice cake; Flour, bran, and the ramie extract of the second step 1: 1 to 0.5 ~ 0.8 by weight of the mixture and the yeast fungi is cultured, the liquid containing the ramie extract of the second step to 1: 0.1 ~ 0.3 by weight Inoculated, and fermented for 24 to 72 hours in the fermentor mosinuruk production process (sixth step); Mosinuruk is added to the mosinuruk of the sixth step in a ratio of 1: 8-12 by weight, immersed for 3-6 hours, stirred using a stirrer, and then compressed using a pressurized mosinuruk extract (seventh step) )and; The process of preparing moss liquor, which is mixed with the moshi-teok of the fifth step and the mosinuruk extract of the seventh step with a weight of 1:10 to 14, and is fermented for 24 to 72 hours using a fermenter at 25 to 35 ° C. 8 step); It is called by immersing spicy rice in water for 6 to 12 hours, and put the soaked spicy rice into a steamer and then cook it to increase the amount of soybean rice (Ninth Step); Mixing the ramie extract of the second step, the ramie powder of the third step, the soybean rice of the ninth step 1: 1: 0.1 ~ 0.5: 0.1 ~ 0.5: 1 ~ 3 by weight A step (the tenth step); A ramie sachet manufacturing step (11th step) of fermenting the ramie mixture of the tenth step to a fermentation vessel for 60 to 120 days in a fermenter at 25 to 32 ° C .; Distillation step of distilling by distillation after mixing the ramie of the eleventh step by filtering the sieve sieve to remove the residue, the ramie of the first process cut to the sulcus removed from the dregs 1: 1: ~ 0.5 to the weight (Twelfth step) A method for producing Sogok liquor containing ramie, characterized in that consisting of. The method of claim 1, In the first step, the ramie means ramie grass, and the method for producing ramie sacks containing ramie, characterized in that any one selected from the leaves, stems, roots, or a mixture of two or more. The method of claim 1, Solid content of the ramie extract extracted in the second step is a method for producing Sogok wine containing ramie, characterized in that 20 to 30% by weight. The method of claim 1, The method of producing Sogok liquor containing ramie, characterized in that the sieved in the third step, the ramie pulverized in a grinder 100 ~ 200mesh. The method of claim 1, The yeast fungus inoculated in the sixth step is Aspergillus oryzae, Aspergillus awamori var kawachii, Monascus ruber, Monascus purporeus Selected one of the) or mixed with two or more inoculated soybean wine manufacturing method characterized in that the inoculation. The method of claim 1, The mold number of yeast fungi cultured in a liquid medium in which the ramie extract is mixed for 24 to 72 hours in a shaker in the sixth step is 1 × 10 ⁵ to 1 × 10 ⁷ per ml. Sogok liquor manufacturing method.

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