KR101144223B1 - Method for Producing Hong Joo with Rubus coreanus Miquel - Google Patents

Abstract

The present invention relates to a method for producing bokbunja red wine, and more particularly, to fermented and matured bokbunja, and then mixed with the Jindo Hongju adjusted the frequency to produce a bokbunja red wine. According to the present invention, it is possible to produce Jindo Hongju, which is excellent in color and odor, and which is easier to drink.

Bokbunja, Hongju, Low wine, Bokbunjaju

Description

Method for Producing Hong Joo with Rubus coreanus Miquel}

The present invention relates to a method for producing bokbunja red wine, and more particularly, to fermented and aged bokbunja, and then mixed with the red wine with a controlled frequency to produce a bokbunja red wine.

Hongju is a traditional liquor of Jindo specialty that has been handed down since the Goryeo Dynasty.

Jindo Hongju is a traditional distilled liquor, the quality of which depends on the quality of main raw materials, yeast, fermentation conditions, distillation conditions, ripening conditions and distillation equipment. Traditional distilled liquor is characterized by stronger scent strength than liquor such as Takju and Yakju because volatile substances in various alcohol by-products produced from raw materials or yeast are concentrated during distillation to produce special fragrance.

It is also known that drinking liquor containing herbal ingredients for a relatively long period of time can have antidiabetic effects (see http://hongju.jindo.go.kr ). Since the ingredients of the grass does not leach smoothly, it is consumed as a high-liquor containing 40-60% alcohol, and there is a problem that various classes cannot enjoy, and efforts have been made to make Hongju more popular.

Bokbunja (覆盆子, Rubus coreanus Miquel) is due to the weakness of the renal function (몽 精), dreams (夢 精), urine (遺 尿) or urine (양) often used when lacking and Yang. It also brightens the eyes, lightens the body, prevents whitening of the hair, evens the urine, and makes the skin soft and beautiful. Bokbunja contains organic acids such as tartaric acid and citric acid. It contains essential oils, sugars, ash, vitamins A and B, and vitamin C. Bokbunjaju is a liquor that has a high jeongjeong effect (强 精 效果) and has a unique flavor, and it is also known as a liquor derived from overlying the yogang (강 子).

Jindo Hongju is a traditional distilled liquor that has a stronger scent than alcoholic beverages such as Takju and Yakju.In general, Jindo Hongju produces and distributes more than 40% alcohol content. There is a side. Red wine diluted to lower the alcohol content below 20 degrees (20%) may be easy to drink because the alcohol content is lowered, but the red color of the red wine alone is diluted to lower the unique aesthetic sense. However, by mixing the bokbunjaju with the taste and aroma of bokbunja while maintaining a distinctive red color can be produced bokbunja red wine as a low-grade red wine that can be popularly drink.

In this technical background, the present inventors endeavored to introduce Bokbunja into Hongju in order to develop a method to make Hongju more popular. An object of the present invention is to provide a method for producing a new bokbunja red wine by fermenting and ripening bokbunja and mixing with the red wine of the appropriate frequency.

According to one aspect of the invention,

Crushing the bokbunja and adding sugar to 25 to 30 brix;

Adding sulfuric acid 10-50 ppm and yeast to the sugar-added bokbunja and fermenting the bokbunja at 20-36 ° C. for 3-10 days to obtain bokbunja fermentation broth;

Filtering the bokbunja fermentation broth and adding alcohol and water to form a final alcohol concentration of 14-19% to obtain bokbunjaju;

Washing, drying, and crushing the grass roots and adding them to 40-50% alcohol, followed by filtration to separate the leachate;

Storing the leaching liquor for a period of time to mature the lichen root leaching liquor;

Preparing low-lying red wine by mixing the aged herbaceous leachate, raw liquor, water and syrup; And

The manufacturing method of the bokbunja red wine excellent in flavor and flavor, including the step of mixing the bokbunja wine, low degree of red wine can be provided.

According to one embodiment, the bokbunja red wine may have an alcohol content of 15 ~ 20%.

According to one embodiment, the raw material may be alcohol or shochu.

According to one embodiment, the low degree of red wine may have an alcohol content of 25 to 35%.

According to one embodiment, the ratio of Bokbunjaju: Hongju may be 2: 1 to 4: 1.

According to the present invention, fermentation and ripening of bokbunja to produce bokbunjaju and mixed with Hongju to produce bokbunja red wine can contribute to the popularization of red wine that was difficult to drink popularly. According to the present invention, it is possible to produce Jindo Hongju, which is excellent in color and odor, and which is easier to drink.

Hereinafter will be described the manufacturing method of bokbunjaju and Jindo red wine used in the production of bokbunja red wine according to the present invention.

First, the manufacturing method of bokbunja strain includes bokbunja crushing and sugar control step as a first step.

After harvesting bokbunja, only good quality bokbunja fruits are obtained, and then crushed using a crusher. At this time, the sugar content of the bokbunja crushed product is measured. The sugar content of bokbunja crush is usually 8brix. To increase the sweetness of the bokbunja crushed sugar is added to the crushed. As the sugar added, sugar, glucose or a mixture thereof can be used. The sugar content of the preferred bokbunja crushes for preparing the bokbunja strain is 25-30 brix, more preferably 29 brix.

The bokbunja crushed product obtained above is subjected to a fermentation step. This includes the process of adding sulfurous acid to bokbunja crushed sugar adjusted in this step to sterilize mold, harmful bacteria, mountain yeast, etc. attached to the bokbunja skin and to prevent oxidation, browning, precipitation formation of the pigment. The preferred amount of sulfurous acid is 10 to 50 ppm based on 100% sulfurous acid. After addition of sulfurous acid, the bokbunja crushed product is inoculated with yeast and fermented. As the yeast, it is preferable to use dry yeast for wine. More preferably, one selected from the group consisting of Fermichamp (Gist-brocades, France), Fermivin (Gist-brocades, France), Hefix 1000 (ERBSLOH, Germany), Most preferably, Hepix 1000 having excellent fermentation capacity may be used. In addition, yeast is preferably activated for 10 to 50 minutes in water of 30-40 ℃ before inoculating the bokbunja crushed. Activated yeast may be added at a concentration of 100 ~ 300ppm, preferably 200ppm. Thus, yeast and sulfurous acid are added to bokbunja crushed and fermented at 20-30 ° C for 7-8 days.

After fermentation is completed, sediment and sediment suspended in the fermenter are separated and filtered according to a conventional method. Filtration may be performed using a membrane filter after centrifugation. The alcohol in this filtered fermentation broth is 15-16 (v / v%).

Alcohol and water are added to the fermentation broth obtained by filtration in the above step to prepare a final alcohol concentration of 14-19% (v / v). Preferably, it is prepared by mixing fermentation broth 25-30% (v / v), 40% alcohol 30-35% (v / v) and water 35-40% (v / v). At this time, sugar and acid may be further added to improve the taste of the sake. As the sugar, sugar, glucose or a mixture thereof can be used. The sugar may be added at 3-10% (w / v), more preferably 5.8% (w / v) based on the total volume of the sacrificial liquor. In addition, citric acid, malic acid, or a mixture thereof may be used as the acid, and preferably citric acid and malic acid may be mixed in a ratio of 5: 2. The preferred amount of acid is about 0.5 to 1% (w / v), more preferably 0.62% (w / v), based on the total volume of the cast liquor.

Jindo Hongju can be prepared as follows.

First, 30Kg of white rice is semi-deposited in order to prepare entry, foreign matters are removed, soaked in water for absorbing moisture, and added to steamer for 1 hour for gelatinization of starch. After that, the mixture is cooled to 40 ° C., and 50 g of seed is finally seeded, mixed and left behind while maintaining 34 to 42 ° C., followed by incubation for 36 to 40 hours to prepare 30 Kg of entry.

Then, 4.5L of water and 20g of yeast were added to 3Kg of the entry 30Kg of the entry and incubated for 4-5 days at 25-30 ° C to prepare a base liquor.

45L of water is added to 27Kg of the entry among 30Kg of the entry, and the main hair is added to ferment for 3 to 4 hours at 30 ° C or lower. This is called the first stage immersion step.

50Kg of white rice and 20Kg of barley rice are washed, immersed and increased after cooling as in the above-mentioned international preparation step, added to the first immersion, and mixed by adding 2Kg of fermented yeast and 115.5L of water. This is called the second immersion step.

After the second immersion, fermentation and aging for 5 to 6 days at 32 ° C. or lower to prepare aging liquor 267L having an alcohol content of 15%, and then add 267L of the aging liquor to a distiller and heat and distill to obtain 45 alcohol content. Manufactures raw material liquor which is%.

Then, leaching the grass to the raw material to produce a stock solution of Hongju, the process is as follows.

After washing and drying, the ground crushed ground powder is added to the raw material and extracted, and then filtered to separate the ground leachate. After filtering, 3L of water is added to the remaining ground to dilute the remaining alcohol, and then filtered again. Secondly, the leaching liquor is separated.

The first and second separation of the lichen leaching liquor was added together and stored for 60 days to prepare a red liquor containing 40% alcohol.

The red liquor can be prepared by diluting the lower liquor with a lower alcohol content, but diluting the red liquor to lower the alcohol content below 20 degrees (20%) has a low alcohol content but is diluted to the red color of the red liquor only. As the unique aesthetics of red wine are lowered together, it can be supplemented by mixing Bokbunjaju so that the flavor and aroma of Bokbunja can be added to maintain a unique red color. .

Bokbunja red wine can be prepared by mixing a certain amount of Jindo red wine and Bokbunja wine prepared by the above method in consideration of the final alcohol content, but the frequency is appropriate without sacrificing the unique color and flavor of Jindo Hongju. It is good to mix at a ratio that is good for drinking. The ratio of Jindo red wine to Bokbunja wine can be mixed from 1: 1 to 5: 1 so that the color or flavor of bokbunja can be well matched with Jindo red wine. Will not be good, and less than 1: 1 compared to Hongju does not go well with the strong energy of Hongju, foreign body is not good. The mixing ratio of Jindo red wine to bokbunja is preferably a mixing ratio of Jindo red wine to 2: 1 to 4: 1.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

Example 1 Preparation of Bokbunja Wine

Ripe and fresh bokbunja were selected and crushed with a crusher. After measuring the sugar content of the crushed product, 3.6 kg of sugar was added to the 15 kg bokbunja crushed product so that the sugar content of the crushed product was 29 brix. Thereafter, 6% sulfurous acid was added at a concentration of 500 ppm (addition amount 30 ppm based on 100% sulfurous acid). The mixture was inoculated at a concentration of 200 ppm (20 g / 100 kg) with Hefix 1000 (ERBSLOH, Germany), which had been activated in water at 35 ° C. for 20 minutes, and fermented for 7 days. After fermentation, the alcohol concentration of the fermentation broth was measured to be 15.71% (v / v). Thereafter, the fermentation broth was centrifuged and filtered through a membrane filter. To 213 ml of the fermentation broth obtained by filtering, 319 ml of 40% alcohol and 468 ml of water were added to form a final alcohol concentration of 16% (v / v).

Example 2 Preparation of Jindo Red Wine

30Kg of white rice was semi-reflected to remove foreign matters, immersed in water for water absorption, and added to a steamer for gelatinization of starch. Thereafter, the mixture was cooled to 40 ° C., and 50 g of seed was finally seeded, followed by mixing and scrubbing while maintaining 34 to 42 ° C., followed by incubation for 36 to 40 hours to prepare 30Kg of entry.

Then, 4.5L of water and 20g of yeast were added to 3Kg of the entry 30Kg of the entry and incubated for 4-5 days at 25-30 ° C. to prepare a base liquor. 45L of water was added to 27Kg of the entry and 30Kg of the entry, and the main hair was added to ferment for 3 to 4 hours at 30 ° C or lower. 50 Kg of white rice and 20 Kg of barley rice were washed, immersed, and increased after cooling, as in the above international preparation step, added to the first immersion, and mixed by adding 2Kg of fermented yeast and 115.5L of water.

After the second immersion, fermentation and aging for 5 to 6 days at 32 ° C. or less were carried out to prepare 267 L of aged sake with an alcohol content of 15%. 267 L of the aged wine was added to a still and heated and distilled to prepare 83 L of a raw material alcohol having a content of 45%.

3.5L of raw liquor was washed and dried in 83L of the raw liquor, and then 3.5Kg of pulverized and ground powder was added to the raw liquor, followed by filtration to separate the leachate, and after filtering, 3L of water was added to the remaining liquor. The remaining alcohol was diluted and filtered again to separate the leachate secondary.

The leaching liquor, which was separated first and second, was combined and stored for 60 days to prepare 35.5 L of red liquor containing 40% alcohol.

48 L of the raw liquor, 35.5 L of the red wine stock solution, and 33.13 L of water were mixed, and 2.7 L of starch syrup was added to prepare 119.33 L of the mixed solution.

119.33 L of the mixed solution was filtered to prepare 118.5 L of Jindo Hongju with a low alcohol content of 30%.

Example 3 Mixture of Bokbunja Pearl and Jindo Red Wine-Preparation of Bokbunja Red Wine

Bokbunja red wine was prepared by mixing the bokbunjaju prepared in Example 1 and Jindo Hongju prepared in Example 2.

Table 1 shows the content ratio of bokbunjaju and Jindo Hongju prepared according to the embodiment, and the results of the sensory evaluation. Sensory evaluation is the result obtained by the blind test of a mixture of alcohol in the ratio of the content as shown in Table 1 to a total of 15 adults of various ages and genders.

As shown in Table 1, when the ratio of bokbunjaju and Jindo red wine is 2: 1 ~ 4: 1, bokbunja red wine of 18 ~ 23 degrees showed the best drinking feeling.

Addition ratio final
Alcohol
(%) flavor Color Bokbunja Province
(16% alcohol) Jindo Hongju
(30% alcohol) One One 23 usually Very good One 2 25.3 Bad Very good 2 One 20.6 Very good good 3 One 19.5 Very good good 4 One 18.8 good good 5 One 18.3 usually good

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (4)

Method for producing bokbunja red wine excellent in flavor and flavor comprising the following steps. Crushing the bokbunja and adding sugar to 25 to 30 brix; Adding sulfuric acid 10-50 ppm and yeast to the sugar-added bokbunja and fermenting the bokbunja at 20-36 ° C. for 3-10 days to obtain bokbunja fermentation broth; Filtering the bokbunja fermentation broth and adding alcohol and water to form a final alcohol concentration of 14-19% to obtain bokbunjaju; Washing, drying, and crushing the grass roots, adding them to 40-50% alcohol, and then filtering and separating the leachate; Storing the leaching liquor for a period of time to mature the lichen root leaching liquor; Preparing low-lying red liquor having an alcohol content of 15 to 30% by mixing the aged herbaceous leaching liquor, raw liquor which is alcohol or soju, water and syrup; And Mixing the bokbunjaju and low-lying red wine; delete delete The method of claim 1, wherein the ratio of the bokbunja juju: the low-rise red wine is 2: 1 to 4: 1.