KR101321384B1 - Production Method of Distillation Soju Containing Acanthopanax - Google Patents

Abstract

The present invention relates to a method for producing distilled shochu containing agap, and more particularly, after one-stage immersion of the mixture of the entry and the main hair, and then reduced pressure after alcohol fermentation through two-stage immersion with white rice and purified enzyme. Preparing a distilled stock solution through distillation; Purifying the distilled stock solution by passing the distilled stock solution through activated carbon and a filter; Dipping the roots of the organs in the purified distilled stock solution and soaking the organs; And distilled liquor 1 by diluting by adding water to the distilled stock solution containing the organza. The present invention provides a fresher taste of distilled shochu by using the roots of Ogapi, removes unpleasant ingredients that are not removed when directly distilled, and transfers only active ingredients to the final product. It is possible to produce distilled shochu.

Description

Manufacturing Method of Distillation Soju Containing Acanthopanax

The present invention relates to a method for producing distilled shochu containing a crust.

In general, all drinks that contain alcohol are called alcohol. The exact definition is alcohol that contains more than 1% alcohol. Alcohol is largely divided into brew, mixed liquor and distilled liquor depending on the content of alcohol or the method of preparation. Brewed liquor is a liquor obtained by fermenting raw materials including grains, fruits, or sugars to obtain weak alcoholic beverages. Depending on the nature of the yeast and the content of sugars, alcoholic beverages usually have about 8 to 14 degrees of alcoholic beverages. Mixed liquor is a mixed liquor that adds sweetness to distilled water with sugar and is flavored with leachate of herbaceous bark such as fruits, herbs and spices. Liqueur and Bitter belong to this category. Distilled liquor is a distilled liquor made for distilling alcoholic beverages or even higher purity alcohols. Whiskey, brandy, rum, gin, vodka, tequila, shochu, etc. are usually belonging to more than 40 degrees.

Soju, a kind of distilled liquor, is obtained by distilling fermented raw materials containing starch, soup and water, and is divided into distillation and distillation according to the distillation method. Among them, distilled shochu is manufactured by distillation with a single distillation, so that in addition to alcohol, there are many flavor components such as aldehyde, fusel oil, and polyfural, and has a unique aroma according to the raw material. In the conventional production of distilled shochu, the raw material is used for grains such as rice, barley, corn, potatoes, sweet potatoes and the like containing a lot of starch.

In general, alcoholic beverages can be classified into brews, spirits, and mixed liquors. Soju is a distilled liquor that secretly distills alcohol at an appropriate concentration and is prepared by adding an appropriate amount of additives such as sweeteners and mixing them. The alcohol used as the alcohol component of shochu is divided into neutral alcohol with 95% alcohol content and grain alcohol with 85% alcohol content. These spirits are distillates obtained by alcoholic fermentation and distillation of starch grains such as rice, barley, sweet potato, corn, wheat or tapioca, and are prepared by almost completely removing components other than ethyl alcohol. Since there is no unique flavor and odor in shochu, efforts have been made to add unique additives to solve this problem. In the mainstream, such efforts are very important because even a slight taste and aroma can have a significant effect on the taste of the drinker and determine its commercial success. As an additive used in soju, there are fructose, citric acid, amino acids, sorbitol, inorganic salts, stevioside, aspartame or syrup, and commercially available soju has a unique taste by blending them appropriately. However, despite these efforts, the use of neutral spirits as alcohol, and shochu using the conventional additives there is a problem that does not give a soft taste and flavor with alcohol.

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

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

Enzymes are required in the process of converting the raw material of the soju into sugar, and usually, Korean bacteria are used. Nuruk, which is mainly used as a Korean bacterium, is made by crushing wheat, wheat, etc., kneading and molding, and then naturally breeding molds in the air. It produces and secretes various enzymes and contains wild yeast. It is a kind. Koji is an artificial breeding of mold, which is a fungus after adding starch ingredients. These fungi are the most important factors affecting the quality and yield of alcoholic beverages. However, the method using the mold is liquefaction, saccharification and fermentation at the same time, the weak saccharification power, the brewing efficiency is low, the fermentation is not constant and the process is complicated, the situation is difficult to mass production. In addition, due to the use of koji and yeast, it is known that it has a unique scent coming from the mold and is not preferable because of its high volatile components and acidity.

Recently, the trend of consumption of liquor is a trend that is more easy to drink and prefers distilled liquor, which is rich in flavor. In order to respond to this trend, it has been required to develop a distilled shochu with a soft and excellent flavor with the smell and bad tastes of Koji removed.

On the other hand, in general, Ogapi belongs to the family Ogapi, deciduous, broad-leaved shrub, belongs to the same family as ginseng, 2 ~ 5 m in height, 5 ~ 7 leaves, the leaf surface is dark green, the back is light It's green. These plants are difficult to cultivate as alpine plants over 600 m above sea level, but they have been widely known as anti-aging and life-long medicines since ancient times.

In order to obtain such efficacy, Ogapi is processed and taken in various ways, but the processing method is not uniform, and Ogapi is mixed with various herbal medicines by folk remedies, but Ogapi is mixed indiscriminately. There was a problem of decreasing the efficacy of.

Accordingly, the present inventors completed the present invention by preparing a distilled stock solution through two soaking, purifying it through activated carbon, and developing a distilled soju having a fresher and more versatile function, which was brewed through the roots of Ogapi.

It is an object of the present invention to provide a method for preparing a new distilled soju using the roots of Ogapi.

In order to achieve the above object, the present invention is a step of preparing a distilled stock solution through distillation under reduced pressure after alcohol fermentation through the two-stage immersion after mixing the entry and the main hair, and adding white rice and purified enzyme thereto ; Ii) purifying the distilled stock solution by passing the distilled stock solution through activated carbon and a filter; Iii) immersing the roots of the organs in the purified distilled stock solution and soaking the organs; And iii) distilling liquor 1 by diluting by adding water to the distilled stock solution containing the organopi; provides a method for preparing a distilled soju.

Hereinafter, the present invention will be described in detail.

In the present invention, "entry" means that the starch raw material is inoculated and cultured on the increased grains, so that the starch raw material can be glycosylated. In addition, "base liquor" is a step of fermenting the sugar contained in the yeast with the alcohol.

In the production method of the distilled soju of the present invention, the entry is preferably prepared by fermenting and mixing the crude seed after fermenting and increasing the white rice, the main hair is prepared by adding the yeast to some of the entry fermentation It is preferable to include, and the step of storage aging for 1 to 6 months after the step iii).

In addition, in the method for producing a distilled soju of the present invention, the one-stage immersion includes 20 to 80 parts by weight of castella and 100 to 300 parts by weight of water, and fermentation at 25 ° C. for 5 days in 100 parts by weight of entry. The two-stage immersion is 100 to 300 parts by weight of rice in the fermentation broth of the first stage immersion, steamed, cooled, mixed 150-400 parts by weight of water and 0.3-1.2 parts by weight of enzyme and fermented at 25 ℃ for 7 days It is desirable to obtain an alcoholic fermentation broth with an alcohol content of 17%.

In addition, in the method for producing a distilled soju of the present invention, the purification of the distilled distilled liquor is added 0.005 to 0.02 parts by weight of powdered activated carbon to 100 parts by weight of 40 to 42% distilled liquor, followed by purification and stirring for 120 minutes, followed by filtration with a filter. It is preferable to prepare a 40-42% purified stock solution, and the liquor 1 immersion is diluted to 35-40% by adding 4-15 parts by weight of water to 100 parts by weight of the purified 40-42% stock solution. In addition, the alcoholic beverage 1 is more preferably used by dissolving 100 to 300 parts by weight of oligosaccharide, 1 to 4 parts by weight of citric acid, and 0.8 to 3 parts by weight of salt in 100 parts by weight of water.

Hereinafter, the present invention will be described for each step.

First step: preparing a distilled stock solution

After the first stage immersion mixed with the entry and the main hair, distilled stock solution is prepared by distillation under reduced pressure after alcohol fermentation through two stage immersion with white rice and purified enzyme. Specifically, the rice (white rice) is immersed, the water is subtracted and then cooked to increase the cooling, then prepared by admixing and fermenting the mixed seed soup (Asp Kaklachii). The main hair (bottom liquor) takes part of the entry, adds water and yeast, and ferments at 25 ° C. for several days to prepare the hair. The present invention is to immerse and increase the rice, in order to facilitate the various enzymes by absorbing the appropriate amount of water and gelatinizing the starch through the steam while removing the foreign matter adhering to the surface of the rice through dipping. When rice is immersed and cooked too little, spawning is difficult to proliferate and starch and proteolysis do not occur smoothly. Therefore, the amount of alcohol and aroma components produced from the yeast fermentation is not sufficient at a later stage. In this case, the economy is inferior to the amount of material input.

Immigration refers to the growth of pure cultured fungi after increasing the amount of raw materials. The entry into Korea is to break down the starch into glucose so that the alcoholic fermentation of the yeast can occur smoothly in the next step, and not only provide nutrients to the yeast by decomposing proteins to produce various amino acids, but also fragrance components such as esters by the action of yeast Create a.

On the other hand, the added formula is usually used in the manufacture of alcohol, any fungal bacterium that can secrete starch enzymes in vitro may be used, but α-amylase, glycated acid resistant amylase, citric acid, etc. It is desirable to be able to produce and easily degrade starch while preventing contamination of fermented rice and buckwheat from various bacteria.

In "bottom sake" amino acids are multiplied by nutrients, so the amount of yeast can be increased while producing alcohol.

At this time, the first stage of immersion, the entry and the main hair (completed), add water (water supply) and fermented for 5 days at 25 ℃. In addition, the two-stage immersion is put into the one-stage immersion fermented for 5 days, the rice was seasoned, cooked, cooled and mixed with water (water supply) and 150 g of purified enzyme. It is fermented at 25 ° C. for 7 days to obtain 17% alcohol content. The first stage immersion is performed by adding water and base liquor to the prepared entry, which can be said to be a process of expanding and culturing yeast necessary for fermentation.

Put this in a special vacuum distillation and start the first distillation. Although a special vacuum distillation machine can use a variety of types, the present inventors use a vacuum distillation in-house developed by the present inventors to prepare a distillation stock solution of 40-42% alcohol content.

Second step: step of distillation stock solution

The distilled stock solution of the first step is passed through activated carbon and a filter to purify the distilled stock solution. Specifically, for example, distilled stock solution purification, 150 L of 42% distilled stock solution is charged with 15 g of powdered activated carbon, purified for 120 minutes, and then filtered through a special filter filter to produce 42% purified stock solution. In another example, 157 L of 40% distilled liquor is added to 15 g of powdered activated carbon, purified for 120 minutes, and then filtered through a special filter filter to prepare a 40% purified stock solution.

Third step: soaking the ogapi

Dip the roots of Ogapi in the purified distilled stock solution and brew the Ogapi. Specifically, approximately 10% parts by weight of sufficiently dried organza roots of 40% distilled liquor are soaked for several days to prepare a stock of 38% alcohol content.

The ingredients in Ogapi can produce fermented liquor with more antioxidant capacity than ordinary rice fermented liquor. In addition, the rancidity or off-flavor of the liquor that occurs during the fermentation is caused by the oxide, which can be prevented due to the antioxidant effect of scabies.

Fourth step: distillation of liquor 1

Distilled liquor 1 is distilled by adding water to the distilled stock solution containing the organza. Specifically, in the preparation of the alcoholic beverages 1 distilled water (water supply) to the finely purified 42% stock solution to prepare a distilled finished wine of 40% alcohol content.

As another method, the finished liquor having 35% alcohol content is prepared by mixing the 38% alcohol content stock solution with oligosaccharide, citric acid and salt water.

More preferably, the finished wine is stored and matured for about 3 months to release the finished product.

As described above, the present invention provides a fresher taste of distilled shochu by using the Ogapi root, removes the unpleasant ingredients that are not removed when directly distilled, and by transferring only active ingredients to the final product, It is possible to produce distilled alcoholic beverages of the main quality with light characteristics.

1 and 2 are each an embodiment of the distillation stock solution production of the present invention,
3 and 4 are each one embodiment of the distillation stock purification of the present invention,
Figure 5 is an embodiment showing the process of soaking the roots of the organ in the purified distillation of the present invention,
6 and 7 are one embodiment of the liquor 1 immersion production of the present invention, respectively.

Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.

< Example  1> Distilled Shochu (Jecheon) Ulim Suzhou  40% of gold) Manufacturing example  One

50 kg of rice (white rice) was immersed, water was removed, and the mixture was cooled and then cooled. Then, 150 g of Asp Kaklachii was mixed, mixed and fermented to prepare 50 kg of entry. Meanwhile, 5 kg of the 50 kg of the entry was taken, 8 L of water and 20 g of yeast were added thereto, and fermented at 25 ° C. for 4 days to prepare 13 L of main hair. Then, 45 kg of the entry, 13 L of the main hair (finished) and 72 L of water (water supply) were added thereto, and a single stage immersion was performed for 5 days at 25 ° C. 100 kg of rice was added to the fermented one-stage fermented rice, steamed, cooled, and put together with 160 L of water (water supply) and 150 g of purified enzyme. The mixture was fermented at 25 ° C. for 7 days to carry out two-stage immersion. 390 L of 17% were obtained. The 17% alcohol content of the stock solution was put in a vacuum distillation developed by the present inventors, and the first distillation was started to prepare a 42% stock solution.

Then, 150 L of the 42% distilled stock solution was charged with 15 g of powdered activated carbon, and then purified by stirring for 120 minutes, and then filtered through a special filter filter for purification to prepare 149 L of the 42% purified stock solution. 156 L of 40% Jecheon, Ulim, Soju was prepared by preparing a distilled liquor, in which ℓ of water (water supply) was added to 149 L of the 42% stock solution, which was precisely filtered and filtered. In addition, it was stored and aged for 3 months to release the finished product.

< Example  2> Distilled Shochu (Jecheon) Urim  Ogapi Gold 35%) Manufacturing example  2

Similarly to Example 1, 50 kg of rice (white rice) was immersed, water was removed, and the mixture was cooled and then cooled. Then, 150 g of Asp Kaklachii was mixed, mixed and fermented to prepare 50 kg of entry. Meanwhile, 5 kg of the 50 kg of the entry was taken, 8 L of water and 20 g of yeast were added thereto, and fermented at 25 ° C. for 4 days to prepare 13 L of main hair. Then, 45 kg of the entry, 13 L of the main hair (finished) and 72 L of water (water supply) were added thereto, and a single stage immersion was performed for 5 days at 25 ° C. 100 kg of rice was added to the fermented one-stage fermented rice, steamed, cooled, and put together with 160 L of water (water supply) and 150 g of purified enzyme. The mixture was fermented at 25 ° C. for 7 days to carry out two-stage immersion. 390 L of 17% were obtained. The 17% alcohol content of the stock solution was put into a vacuum distillation developed by the present inventors, and the first distillation was started to prepare a 40% stock solution.

Then, 157 L of the 40% distilled stock solution was charged with 15 g of powdered activated carbon and purified by stirring for 120 minutes, followed by filtration through a special filter filter for purification to prepare 156 L of 40% purified stock solution. 156 L of the finely filtered and filtered 40% stock solution was immersed in 15.6 kg of dried Ogapi root of GAP certification for several days to prepare 151 L of soaked stock solution of 38%. 163 L of 35% Jecheon Ulim Rim Ogapi was prepared by preparing a distilled liquor 1 soaked with 2.9 L of oligosaccharide, 0.06 kg of citric acid and 0.04 kg of salt dissolved in 151 L of the 38% soaked stock solution. In addition, it was stored and aged for 3 months to release the finished product.

&Lt; Comparative Example 1 &

Distilled shochu was prepared in the same manner as in Example 2 except for omitting the step of soaking the roots of Ogapi in Example 2.

Comparative Example 2

A distilled shochu was prepared in the same manner as in Example 1 except that the shochu was prepared by a conventional method of preparing a distilled shochu in which the activated carbon adsorption was not performed.

<Example 3> taste degree and sensory test of shochu

In order to compare the flavor and preference of the distilled soju prepared according to the above Example and the distilled soju prepared as in Comparative Example 1, a sensory test was conducted on 12 trained sensory personnel. The taste and aroma were evaluated by the 10-point method, the overall test of the taste and aroma was carried out by the 9-point method using the hedonic scale, and the palatability, the intensity, and the purchase motivation were evaluated by the 5-point method. Significance was tested.

<3-1> Sensory test for taste

The results for the taste were very good (10 points), good (7-9 points), normal (5-6 points), bad (2-4 points), very bad (1 point), and subjectively more. Many expressions gave a high score. The overall test scored very satisfied (9 points), satisfied (6-8 points) moderate (5 points), complaints (2-4 points), and very dissatisfied (1 point).

As a result, as shown in Table 1, compared to the comparative example, the Example showed a soft taste, a bitter, salty and sour taste was less, the manufacturing method according to the present invention exhibits a soft taste of the characteristics of distilled shochu And it was found.

Appearance Example 1 Example 2 Comparative Example 1 Soft taste 8.2 ± 0.4 8.7 ± 0.3 6.9 ± 0.5 Salty taste 1.0 ± 0.3 0.9 ± 0.3 1.2 ± 0.3 bitter 1.1 ± 0.2 1.1 ± 0.4 2.1 ± 0.3 Sour taste 1.4 ± 0.1 1.2 ± 0.3 2.4 ± 0.4 sweetness 1.9 ± 0.4 2.0 ± 0.2 1.6 ± 0.2 Holistic testing 8.7 ± 0.5 8.9 ± 0.6 8.0 ± 0.5

<3-2> preference, intensity, willingness to purchase

Table 2 is to investigate the preference, strength, the willingness to purchase distilled shochu. The score was very good (5 points), good (4 points), normal (3 points), disliked (2 points), disliked (1 point), and the intensity of the taste was very strong (5 points) and strong. (4 points), normal (3 points), weak (2 points), very weak (1 point), the purchase degree must be purchased (5 points), purchase (4 points), normal (3 points), non-purchase (2 points) Points) and absolute non-purchase (1 point).

As a result, as shown in Table 2, it was confirmed that the distilled shochu of the embodiment according to the present invention is superior to the comparative example in both the preference, taste intensity and purchase.

Likelihood Intensity of taste Purchase degree Example 1 4.4 ± 0.2 4.3 ± 0.3 4.5 ± 0.5 Example 2 4.9 ± 0.3 4.8 ± 0.3 4.8 ± 0.3 Comparative Example 1 3.1 ± 0.2 3.9 ± 0.4 3.0 ± 0.3

From the results of the sensory test, it was found that the method of the present invention provides a distilled soju having excellent flavor characteristics and superior palatability.

Example 4 Component Analysis of Shochu

Gas Chromatography analysis results of the impurity components of Examples and Comparative Examples are shown in Table 3, Comparative Example 2 contains a large amount of impurity components, and Examples 1 and 2 are adsorbed on activated carbon and impurity. It can be seen that the component is removed.

Impurities include ethyl acetate, n-propyl alcohol, n-butyl alcohol, isobutyl alcohol, isoamyl alcohol and i-amyl alcohol. The same ingredients.

Ingredient Test Zone Comparative Example 2 Example 1 Example 2 ethyl acetate (ppm) 137 58 57 n-propanol (ppm) 286 232 227 i-butano1 (ppm) 382 205 204 n-butanol (ppm) 6.24 2.94 2.91 i-amyl alcohol (ppm) 658 261 260

As a result, it was confirmed that the embodiment of the present invention using activated carbon compared with the comparative example removes a large amount of impurities contained in alcoholic fermentation.

In addition, the antioxidant capacity of Example 2 and Comparative Example 2 was measured (DPPH scavenging assay) (Fukukawa Kenji, Analytical method of lipid peroxidation, Hirokawa Publishing Co., Tokyo).

Ingredient Test Zone DPPH erasure capacity (%) Example 2 27 Comparative Example 2 9.3

In addition, the peroxide concentrations of Example 2 and Comparative Example 2 were measured (Measurement method: Yaki K (1982) in Lipid peroxides in Biology and Medicine, pp 223-242, Academic Press, New York.).

Ingredient Test Zone Peroxide Concentration (nmol / mL) Example 2 1.0 Comparative Example 2 9.1

From the results of Table 4 and Table 5, the distilled shochu of the present invention was confirmed to have excellent antioxidant capacity and low peroxide concentration.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention, and are not intended to limit the scope of the invention. .

Claims (9)

Iii) preparing a distilled stock solution by distillation under reduced pressure after alcohol fermentation through a two-stage immersion in which the entry and the main hair are mixed, and the white rice and purified enzyme added thereto are added;
Ii) purifying the distilled stock solution by passing the distilled stock solution through activated carbon and a filter;
Iii) immersing the roots of the organs in the purified distilled stock solution and soaking the organs; And
Iii) distilled liquor 1 dipping step of diluting by adding water to the distilled stock solution containing the ogapi.
The method of claim 1, wherein the entry into the distilled shochu is characterized in that it is produced by mixing the crude seed after fermenting and increasing the white rice.
The method of claim 1, wherein the main hair is produced by adding yeast to part of the entry and fermentation.
The method of claim 1, wherein the method comprises the step of storage aged for 1 to 6 months after the step iii).
The method of claim 1, wherein the one-stage immersion comprises 20 to 80 parts by weight of the main hair and 100 to 300 parts by weight of water, and fermented at 25 ° C. for 5 days in 100 parts by weight of entry.
The method of claim 1, wherein the two-stage immersion is 100 to 300 parts by weight of rice in the fermentation broth of the first stage immersion, steaming, cooling, 150 to 400 parts by weight of water and 0.3 to 1.2 parts by weight of enzyme and 25 ℃ Method for producing a distilled shochu, characterized in that the fermentation broth of alcohol content of 17% by fermentation for 7 days.
The method of claim 1, wherein the purification of the distilled liquor is added to 0.005 ~ 0.02 parts by weight of powdered activated carbon to 100 parts by weight of 40 to 42% distilled liquor, purified by stirring for 120 minutes and then filtered through a filter to prepare a 40-42% purified stock solution Method for producing a distilled shochu, characterized in that.
The distilled shochu method according to claim 1, wherein the distilled liquor 1 dip is diluted to 35 to 40% by adding 4 to 15 parts by weight of water to 100 parts by weight of the purified 40 to 42% stock solution.
9. The distilled shochu preparation according to claim 8, wherein the distilled liquor 1 is used by dissolving 100 to 300 parts by weight of oligosaccharide, 1 to 4 parts by weight of citric acid, and 0.8 to 3 parts by weight of salt. Way.

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