KR101079648B1 - A method to make the water which is good for alcoholic beverages production from deep-ocean water, and a method to use this for alcoholic beverages production - Google Patents

Abstract

The present invention relates to a method of making water suitable for liquor production from deep sea water and a method of using the same for the production of liquor, and more particularly, to the depth of water at sea level. ) Deep sea water deeper than 200m is made to make water suitable for liquor production such as makgeolli or distilled soju and how to use it for liquor production.

To this end, the present invention is to make water suitable for liquor production from deep ocean water, and to use this water in liquor production, one of the water (tap water) purified river water, the water purified water underground mineral water, or the desalted water desalted deep sea water. Types of fresh water are mixed with deep sea water taken from the seabed deeper than 200m deep from the sea level, and then injected with potassium citrate to make mineral water complexed to make liquor-making water. It is characterized by using water as water for the production of liquor such as rice wine or distilled soju.

Liquor, deep sea water, fresh water, rice wine, dilute shochu, potassium citrate, complex salt

Description

A method to make the water which is good for alcoholic beverages production from deep-ocean water, and a method to use this for alcoholic beverages production}

The present invention relates to a method of making water suitable for liquor production from deep sea water and a method of using the same for the production of liquor, and more particularly, to the depth of water at sea level. ) Deep sea water deeper than 200m is made to make water suitable for liquor production such as makgeolli or distilled soju and how to use it for liquor production.

In general, the quality of liquor-making water, such as makgeolli or distilled soju, provides significant nutrition to the quality of alcohol. And the main water is used to clean the groundwater, but if the water quality is contaminated due to the development of the industry, it is impossible to use, or there is a problem that takes a huge cost to clean water, and also there is a problem that is not hygienic and safe. Water that is not suitable for hardness has problems such as lack of taste of alcohol.

Thus, although the prior art of Document 5 is known from Document 1 using hygienic safe deep sea water, there is a problem that the treatment cost is high.

Literature Information of the Prior Art

[Document 1] Korean Patent Registration No. 10-0660761 (2006.12.18)

[Document 2] Korea Patent Registration No. 10-0772888 (2007.10.29)

[Document 3] Korean Patent Registration No. 10-0673327 (2007.01.17)

[Document 4] Korean Patent Registration No. 10-0702897 (2007.03.28)

[Document 5] Korean Patent Publication No. 10-2008-0007205 (2008.01.17)

The present invention uses the deep water of the deep seabed deeper than 200m deep in the sea surface rich in minerals and nutrients necessary for the growth of fermented microorganisms, and uses the water with excellent fermentation efficiency. Its purpose is to provide a method for producing the same.

The present invention is to make water suitable for liquor production from deep ocean water and to use this water in liquor production, including one type of water (tap water) with purified river water, water with purified underground mineral water, or demineralized water with desalted deep sea water. Fresh seawater is mixed with deep seawater taken from deep seabeds deeper than 200m from sea level, and then injected with potassium citrate to make mineral water complexed to make liquor-making water. It is characterized by being used as water for the production of liquor such as makgeolli or dilute shochu.

In the present invention, since the taste and flavor of liquor made by using deep sea water rich in minerals and nutrients, the deep-sea water is liquor. It is expected to be widely used in manufacturing.

First, when examining the characteristics of deep sea water, the deep sea water is generally called the deep sea water deeper than 200m from the sea surface, and it is different from the surface sea water. Plankton and living organisms do not grow because sunlight does not reach them, so the concentration of nutrients is high and the density difference according to the water temperature does not mix with surface seawater. No contaminants present in surface waters, low temperature stability, very low levels of contaminants, harmful bacteria and organics, and inorganic nutrients important for plant growth. Mineral balance characteristics that are rich in salt and rich in minerals and various mineral components, and for a long time under high pressure and low temperature Clusters of water molecules are subpopulated and have a small surface tension, and thus have characteristics such as ripening matured with water having good permeability.

Deep sea water is a deep seawater that is not exposed to sunlight and does not mix with the surface sea water. Sea deep sea water, which is more than 200 m deep from the sea surface, is called deep sea water. Calcium (Ca), Magnesium (Mg), Iron (Fe), Zinc (Fe) Zn), sodium (Na) and other major elements (main 要 元素) containing more than 70 different mineral components (nutrient), viable count ), Water temperature (水溫) is a significant difference.

Table 1 Analysis of the components of deep sea and surface seawater

division Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters Work
half
term
neck Water temperature （℃） 2 23 11.5 20.3 pH 7.72 8.15 7.98 8.15 DO dissolved oxygen (mg / l) 6 8 7.80 8.91 TOC Organic Carbon (mg / L)  -  - 0.962 1.780 COD _Mn (mg / L) 0.2 0.6  -  - Soluble evaporation residue (mg / l) - - 47,750 37,590 M-alkalido (mg / l) - - 114.7 110.5 week
Yo
won
small Cl chloride ion (wt%) 19,500 19,354 2.237 2.192 Na sodium (wt%) 10,700 10.770 1.080 1.030 Mg magnesium (mg / l) 1,320 1,280 1,300 1,310 Ca Calcium (mg / L) 393 403 456 441 K potassium (mg / L) 380 356 414 399 Br Clear (mg / L) 68.7 67.3 68.8 68.1 Sr Strontium (mg / L) - - 7.77 7.61 B boron (mg / l) 4.45 4.5 4.44 4.48 Ba barium (mg / l) - - 0.044 0.025 F Fluorine (mg / L) - - 0.53 0.56 SO ₄ ^2- Sulfate ion (mg / l) 2,813 2,712 2,833 2,627 spirit
amount
salt
Liu NH ₄ ⁺ ammonia nitrogen (mg / l) - - 0.05 0.03 NO ₃ ^- Nitrogen Nitrate (mg / L) 0.28 0.040 1.158 0.081 PO ₄ ^3- Phosphate (mg / L) 0.06 0.012 0.177 0.028 Si silicon (mg / l) 2.80 0.440 1.890 0.320 beauty
Amount
won
small Pb lead (μg / ℓ) 0.11 0.002 0.102 0.087 Cd cadmium (㎍ / ℓ) 0.05 0.070 0.028 0.008 Cu copper (㎍ / ℓ) 0.26 0.120 0.153 0.272 Fe iron (㎍ / ℓ) 0.22 0.00079 0.217 0.355 Mn manganese (µg / l) 0.27 0.0673 0.265 0.313 Ni nickel (µg / l) 0.36 0.0013 0.387 0.496 Zn zinc (μg / ℓ) 0.45 0.390 0.624 0.452 As Arsenic (㎍ / ℓ) 0.04 2 1.051 0.440 Mo molybdenum (µg / l) - 11 5.095 5.565 Cr chromium (µg / l) 0.02 0.142 Fungus
Number Viable count (dog / ml) 0 520 0 540 Coliform bacteria (piece / ml) voice voice voice voice

The history of deep sea water use has been short, and it has been a long time since the fisheries sector, including non-fishery products such as food, medical care, health industry, drinking water, and cosmetics. Even in the field, various studies have been conducted, and when the characteristics of deep ocean water are examined in detail, the following characteristics are obtained.

1. Low temperature safety

While the surface temperature of surface seawater fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures without changing the water temperature with seasons.

In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted drift ice in the Sea of Okhotsk, off the coast of Vladivostok between Ostrov Sakhalin and Hokkaido. As the deep water flows in and blocks the Japanese archipelago, it slows down the water, and the water depth is deeper than 300m from the sea level. The water temperature is 1 ~ 2 ℃ throughout the year, off the coast of Muroto in Kouchi Prefecture, Hawaii or Japan. Is about 8 to 11 ° C lower than deep ocean water.

2. Cleanliness

Because it is deep, it is difficult to receive pollution from river water and air on land, and there are few chemicals, pollutants and bacteria.

① physical cleanliness

Physical cleanliness is said to include less suspended matter and suspended matter, and the deep sea water contains less suspended solids than surface seawater.

② biological cleanliness

The biggest problem in seawater intake is the propagation of adherent organisms. In general, in surface water intake systems, adherent organisms multiply in the intake pipe, and the resistance of the pipe increases and it is impossible to take in water. The total number of viable bacteria, such as (pathogenic) microorganisms, chlorella, etc., is small, from one tenth to one hundredth of surface water.

③ chemical cleanliness

Since deep seawater does not mix with contaminated surface waters, it is not contaminated with so-called environmental pollutants such as dioxins, PCBs, organic chlorine compounds, and organic tin.

3. eutrophicity

The deep ocean water contains about 5 to 10 times more inorganic nutrients than nitrogen, phosphorus, and silicic acid, which are the nutrient sources of phytoplankton (mainly diatoms of microscopic single-celled plants with chlorophyll), which are the source of sea life, compared to surface seawater. There is a characteristic that abundant salt is contained.

At sea levels deeper than 150 m above sea level, the amount of light is less than 1%, and at further depths, phytoplankton are unable to photosynthesize, so nutrients are not consumed by phytoplankton, but sink and accumulate in the deeper layers below, resulting in inorganic nutrients. The concentration of is high.

4. Characteristics of minerals

Sea water contains more than 70 kinds of elements, and deep sea water has such characteristics.

Although there are many important elements necessary for the growth of animals and plants, they are necessary, but very small amounts of deeply related to human health, such as copper and zinc, essential trace elements that are harmful to intake in large quantities, are contained. .

5. Aging

Deep sea water has a lower pH than surface sea water (around 7.8), while organic content is low, and deep sea water separates from surface sea water, resulting in a small cluster of water molecules over long periods of time under low temperature and high pressure. It is matured in water with good permeability while being small.

In addition, the mineral component contained in the water used in the process is infused with potassium citrate (Potassium citrate) to form a complex (錯 鹽) so that the fermentation microorganisms can easily ingest the mineral component.

Hereinafter, the present invention will be described with reference to the accompanying drawings.

In making water suitable for liquor production from deep sea water, water using one kind of liquor of makgeolli or dilute shochu is made as follows.

1. Inject 5 to 20 parts by weight of potassium citrate per 100 parts by weight of deep sea water taken from the seabed deeper than 200 m from the sea level, and agitate and dissolve to make the deep sea water with the mineral component complexed.

2. In the complexed seawater, the hardness is 200-1,000mg / g in one kind of fresh water from the water (tap water) purified from the river water, the water from the underground mineral water purified, or from the demineralized water desalted from the deep sea water. Mix in the range of l to make water for the liquor manufacturing process.

3. The liquor is prepared by using the water as a spring water in the process of producing one kind of liquor among makgeolli or distilled shochu.

The liquor manufacturing method is to use liquor according to the same manufacturing recipe (Recipe) in the same conventional liquor manufacturing process, except that using the water of the river or mineral water purified in the prior art, as the liquor manufacturing water. Manufacture.

Example 1

After washing 10kg of white rice three times, dipping the soaked rice in 12 ℃ underground mineral water for 3 hours, and soaking the soaked rice in a sieve for 1 hour, steamed semi-dehydrated in a steamer and cooled to room temperature. 200g of yeast powder and 40g of yeast (Saccharomyces cerevisiae) were added and mixed well with 100 parts by weight of deep seawater and 10 parts by weight of potassium citrate. It was poured into a jar with 16 kg of adjusted water, and fermented at 28 to 30 ° C. for 7 days, followed by diluting with 32 kg of underground mineral water and diluting it with 100 mesh sieve to make makgeolli by one step immersion.

Comparative Example 1

10kg of white rice was washed three times, and then immersed in the ground mineral water of 12 ℃ for 3 hours, and soaked rice in a sieve and dehydrated for 1 hour in a steamer. 200g yeast powder, 40g yeast (Saccharomyces cerevisiae) and mix well with 16kg underground mineral water into a jar, fermented at 28-30 ℃ for 7 days, add 32kg underground mineral water and dilute 100mesh The sieve makgeolli was made by immersion.

[Example 2]

The rice wine made in Example 1 and fermented with underground mineral water according to the conventional method were tasted in 20 different panelists. The taste, flavor and overall evaluation were "very good." The evaluation results of "Good", "Identical", "I can't" and "Not very good" were as shown in Table 2 below.

Table 3 Comparison of Makgeolli made in Example 1 Result of tasting Makgeolli made in Example 1 Panelist's evaluation result

division Example 1 is better than Comparative Example 1
Very good. Example 1 is better than Comparative Example 1
good. Example 1 and Comparative Example 1
same. Example 1 is better than Comparative Example 1
Can not do it. Example 1 is better than Comparative Example 1
Very bad flavor 11 people 8 people One - - Flavor 10 people 9 persons One - - Overall assessment 11 people 8 people One - -

As shown in Table 2, the makgeolli made in Example 1 made by the method of the present invention is generally excellent in taste and flavor as compared to the makgeolli made in Comparative Example 1 made by fermenting with underground mineral water according to the conventional method, and the present invention also in the comprehensive evaluation. It can be seen that the makgeolli made in Example 1 made by the method is superior to the makgeolli made in Comparative Example 1 made by fermentation with underground mineral water according to the conventional method.

In addition, when the NaCl concentration is in the range of 0.01 to 0.15wt% in the diluent soju-making water, the taste of the soju is mild due to the inhibitory effect that softens the irritation. It works.

Thus, the water used as the dilution water in the distilled soju production process is 0.3 parts of the deep sea water in 100 parts by weight of fresh water of purified water, purified water of underground mineral water, or demineralized water desalted from deep sea water. By mixing ˜6 parts by weight, water with a NaCl concentration adjusted to 0.01 to 0.15 wt% is used.

In the process of manufacturing dilute shochu, fresh water, such as tap water or mineral water, is also used when distilled water is used for mixing fresh seawater with salt-free fresh water, such as tap water, underground mineral water, or demineralized water desalted from deep sea water. In the case of manufacturing using the same as the recipe and the recipe used (Recipe), dilute shochu is prepared by the same method.

[Example 3]

25g of bamboo charcoal powder pulverized with 350 mesh was supplied to a 20wt% dilution shochu diluted with 10kg of 95wt% ethanol purchased from J Company and 36kg of purified water containing underground mineral water and 1.5kg of deep seawater. After stirring for 60 minutes at 42 rpm with a pitched paddle type stirrer, vacuum filtration of pre-coated diatomaceous earth was carried out to obtain 45 L of distilled soju as a filtrate.

Comparative Example 2

25 g of bamboo charcoal powder pulverized with 350 mesh was supplied to a 20 wt% distilled soju diluted with 10 kg of 95 wt% spirits purchased from J Company and 37.5 kg of purified water from underground mineral water, and fed into a pitched paddle type stirrer. After stirring at 42 rpm for 60 minutes, vacuum filtration of pre-coated diatomaceous earth was carried out to obtain 45 L of diluted soju as a filtrate.

Example 4

The dilute shochu made in Example 3 and the dilute shochu made in Comparative Example 2 were sampled in 20 panelists, and taste, flavor and overall evaluation were "very good." The results of the evaluation by dividing into "same", "not", and "not very good" were as shown in Table 3 below.

Table 3 Results of tasting the diluted shochu prepared in Example 3 and the result of panelist evaluation

division Example 3 is better than Comparative Example 2
Very good. Example 3 is better than Comparative Example 2
good. Example 3 and Comparative Example 2
same. Example 3 is better than Comparative Example 2
Can not do it. Example 3 is better than Comparative Example 2
Very bad flavor 17 people 3 persons - - - Flavor 16 people 4 persons - - - Overall assessment 17 people 3 persons - - -

As shown in Table 3 above, the dilute shochu made in Example 3 made by the method of the present invention is excellent in taste and flavor compared to the dilute shochu made in Comparative Example 2 made by the conventional method, but also made by the method of the present invention in a comprehensive evaluation. It can be seen that the dilute shochu made in Example 3 is superior to the dilute shochu made in Comparative Example 2 made by a conventional method.

1 is a process chart for making liquor manufacturing water

Claims (3)

In making water which uses one kind of liquor in makgeolli or dilute shochu, Injecting 5-20 parts by weight of potassium citrate per 100 parts by weight of deep sea water taken from the seabed deeper than 200 m deep from the sea level, stirring and dissolving to make deep sea water with the mineral component complexed; The hardness of the deep sea water in the complexed state is mixed with fresh water of purified water, underground mineral water of purified water, or demineralized water of desalted water of deep sea water in a range of 200 to 500 mg / l. A method of making water suitable for liquor production from deep sea water, comprising the steps of making water for use in a liquor manufacturing process. A method of making liquor by using the water made in claim 1 in the process of manufacturing one kind of liquor from makgeolli or dilute shochu. delete

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