KR101429226B1 - Method of preparing of traditional wine containing sap of acer mono and flower leaf - Google Patents

Abstract

The present invention relates to a method for producing a traditional liquor containing a liquid of nodule sap and a petal, and to a traditional liquor prepared thereby. More specifically, the step of washing and immersing the glutinous rice or rice in water (S010); Heating the soaked glutinous rice or the rice with steam to form a rice cake (S020); (S030) adding water to the rice cake by pouring water at 80 to 100 DEG C; Step (S040) of adding the pure water or distilled water having the same weight and the yeast to the roasted rice cake and fermenting the roasted rice to make a graft (S040); (S050) adding fermented black pepper, groschi sap, and petal to the roots and fermenting the fermented soy sauce; Aging the above description (S060); And a step (S070) of forming the aged paste, comprising the steps of: preparing a saffron containing the syrupy sap and the petal; preparing a sake of sake and shochu using the saffron; and preparing the prepared saffron, It is about the traditional stock which includes. In the case of producing Takju, sake and soju containing the pear juice and petals by using the manufacturing method of the present invention, the workability of the conventional traditional liquor is improved, the flavor, taste and refreshing feeling are improved, and a large amount of trace elements And minerals and vitamin C, as well as maintaining the pharmacological properties of the petals, thus improving the shelf life and functionality.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing a traditional alcoholic beverage,

The present invention relates to a method for manufacturing a traditional liquor comprising a pine nut sap and a petal.

In general, traditional liquor is made according to the traditional manufacturing methods in Korea and includes fermented liquor (such as alcoholic beverages, alcoholic beverages, etc.), distilled liquor (distilled liquor, diluted liquor). Most of the traditional wines are mainly made of glutinous rice and rice but they are fermented by fermenting them with various kinds of grain such as barley, mung bean and sorghum as main ingredients according to geographical conditions and economic level. According to this, it is divided into Cheongju and Takju. When this Cheongju and Takju are extracted by distiller, they become soju.

When the same main ingredients are required to be prepared in a large amount according to the manufacturing method, it is necessary to prepare a large quantity of the main ingredient, strong sweetness and a low alcohol content, such as persimmon liquor, flowers, fruit, fruit and other natural ingredients such as liquor, liquor, ginseng, Medicinal liquor made by adding herbal medicines, extracts such as fruit, herbs and spices in distilled liquor, and hyungsanju made by adding sugars, flavors, and pigments. In addition, the number of sake bill, according to the time of manufacture and the material of the bottom is divided into hundreds of sake.

Recently, as interest in health and functional foods has increased, research on the search for physiologically functional substances in traditional fermented foods has been actively conducted. In particular, traditional liquors using chrysanthemum flowers, rhododendron flowers, roses, gardenia flowers, acacia flowers, and mulberry seeds have been developed, and pharmacological effects of them have been reported.

Korean Patent Laid-Open Publication No. 2008-0048851 discloses a method for producing Takju and Yakju by using a Paeonia leaf and a Paeonia japonica in relation to a traditional flower using a flower, and Korean Patent Publication No. 2005-0051427 discloses a method for producing safflower Korean Patent Laid-Open Publication No. 2012-0077581 discloses a method for producing rice wine using tsunami seeds. Korean Patent Laid-Open Publication No. 2011-0052983 also discloses a functional fermented beverage containing a rhododendron flower extract and a process for producing the same.

However, since most of the traditional wines with added herbs are not standardized in quality, they are difficult to mass-produce in commercialization. Because of the short storage period and short ripening period due to yeast, there is a concern about causing hangover and heartburn such as headache, thirst, .

On the other hand, the juice of gonorrhea is collected from the gonorrhea tree belonging to the maple tree which grows in high altitude 500 ~ 1500m above sea level. This fluid is generally lower than 3 ~ 4 ℃ at night and lower than 10 ~ 15 ℃ during daytime temperature, and the temperature difference between night and day is about 15 ℃. And is generated by the stem pressure at this time. It is also known to have more winds and clearer weather.

It has been reported that a large amount of trace elements, especially calcium and magnesium, are contained about 40 times and 30 times, respectively, of drinking water. The mineral and vitamin C are enriched and are effective for diabetes, gastrointestinal diseases, neuralgia, hypertension, constipation and neuralgia .

In order to solve the above problems, the inventors of the present invention conducted a process for preparing a functional traditional aloe which is prepared by mixing the fermented aloe vera sap and the petal leaf together and fermenting the same, thereby improving the storage stability and the sensory property And as a result, the present invention has been completed.

It is an object of the present invention to provide a method for producing a functional alcoholic beverage in which the nutrients of the nodule sap and the petals are maintained.

Another object of the present invention is to provide a traditional liquor manufactured by the above method.

In one aspect, the present invention relates to a method for producing a takju containing a nodule sap and a petal.

A method of manufacturing a takju according to the present invention comprises a preprocessing step (S010) of washing and dipping glutinous rice or rice and removing water; Heating the pretreated glutinous rice or the rice with steam to form a rice cake (S020); (S030) adding boiling water to the hot pepper; (S040) mixing the distilled water and the yeast with the above-mentioned hot pepper to ferment the first molasses to prepare a substratum; (S050), which is performed by adding secondary roasted hot pepper, syrupy sap and petal in step S030 to secondary roast on the roots; Aging the above description (S060); And a step (S070) of forming the aged paste.

Hereinafter, a method of manufacturing a takju containing the napkin sap according to the present invention will be described in detail with reference to the respective steps.

(1) Pretreatment step of glutinous rice or rice (S010).

It is a step of washing and immersing glutinous rice or rice in water and removing water. The water is desalted water containing no salt, and the temperature of the fresh water is 5 to 30 캜, preferably 8 to 20 캜, more preferably 10 to 16 캜. The immersion time is preferably 3 to 10 hours, preferably 5 to 7 hours. The degree of fermentation varies depending on the temperature of the fresh water and the immersion time, and the final flavor of Takju and sake is different.

When only glutinous rice is used alone, the taste of sweet potatoes and sake is strongly sweet, and when only rice flour is used, there is almost no sweet taste when it is used in general manufacturing process. However, according to the present invention, . It is also possible to use a mixture of glutinous rice and rice. In this case, mixing glutinous rice with rice at a ratio of 7: 3 has the most suitable sweet taste, but is not limited thereto.

(2) a step of making a cup (S020).

And heating the pre-processed glutinous rice or the rice in step S010 with steam to form a rice cake. The steam temperature is 90 ° C or higher, preferably 100 ° C or higher, and more preferably 100 to 120 ° C. The steam heating time is 10 minutes to 30 minutes, preferably 10 minutes to 20 minutes.

At a temperature and a time outside the above-mentioned range, the temperature and the time are preferable since no hot pepper suitable for producing takju, sake, and soju is produced.

(3) Capital increase step (S030).

In step S020, boiling water is poured into the hot pepper to increase the hot pepper.

In the present invention, water is heated at 80 to 100 DEG C, preferably 90 to 100 DEG C, and then cooled to 20 to 26 DEG C For a period of time, preferably 24 hours.

Accordingly, there is an advantage that a taste and an aroma are improved in a simple but finally manufactured takju, sake, and shochu.

(4) Masonry manufacturing step (S040).

In step S030, the rice cake is mixed with koji, purified water, or distilled water to prepare a graft.

It is preferable to add 20 to 40 parts by weight, preferably 25 to 30 parts by weight, based on 100 parts by weight of the roasted barley. If the amount is smaller than the above range, the fermentation is insufficient or the fermentation amount is excessive.

The yeast is a fermentation enzyme produced by pulverizing a grain, which is a mixture of rice, barley, corn, sorghum, barley, wheat, etc., alone or in combination, and drying fungi, yeast, lactic acid bacteria and the like in a natural state. In one specific example, 20 parts by weight of water is added to 100 parts by weight of the ground cereal, and the mixture is kneaded, wrapped in a cloth, straw, grass leaf, etc., And then dried in a drier for 3 to 5 days at a temperature of 40 to 60 DEG C after fermentation for 7 to 40 days by placing straw or mugwort on a thermostat maintained at a temperature of 30 to 40 DEG C. [

The purified water is water in which impurities such as iron powder, sulfate ion, chlorine ion, silica, organic matter, microorganism, and dissolved oxygen are removed by using an ion filter or a water purifier or the like. Lt; / RTI > and then standing at room temperature for 18 to 40 hours.

The purified water or distilled water is added to the same weight of the potatoes.

When such purified water or distilled water is used, odor due to water can be removed, and the efficacy, taste, and flavor of the pine nuts can be provided in the takju, sake, and soju produced by the present invention.

The above-mentioned preparation is performed by fermentation at 25 to 28 ° C for 40 to 50 hours, preferably 47 to 49 hours. The temperature and the fermentation time are the most suitable temperature and fermentation time in the production of the present invention. If the temperature and the fermentation time are outside the above ranges, there is a problem that the preparation of the bees is insufficient or the taste of the final liquor deteriorates.

(5) an erosion preparation step (S050).

In step S040, the roasted hot pepper and the groschi sap and petals are added to the roasted rice in step S030.

Nodong sap is collected from 9 provinces such as Jeollanamdo and Gyeongsangnam-do, and most of them are collected in Jirisan and Baekwoonan. In one specific implementation, the ginseng sap was collected from the Baekunsan region of Gwangyang, Jeonnam.

In the present invention, sterilized by using a sterilizing filter for generating a sterilizing wavelength, and then stored in a freezer maintained at a temperature of 0 to -20 ° C or below, is used as a stock solution or a powder and an extract. .

Such a sterilization method has an effect of improving the storage period of takju and sake.

On the other hand, gono sap is abundant nutrients such as sugar, calcium, magnesium, sodium, minerals and vitamin C, and is effective for diabetes, gastrointestinal diseases, neuralgia, hypertension, constipation and neuralgia, and has an effect of inhibiting microorganism growth. Such characteristics have the effect of improving the sensuality and functionality without using the artificial sweetener depending on the use of the gono sap solution.

The petal may be any petal having a pharmacological component such as a chrysanthemum flower, an azalea flower, a rose, a gardenia flower, an acacia flower, a dill flower, or a milky-white flower, but it is preferable to use an azalea or safflower petal.

In addition, the petals may be used in a natural state, but they may be dried.

Thus, when the petal is used in the step of producing the petal, the color of the final takju, sake, and soju is made the same as that of the petal, so that it is visually excellent and the flavor and taste of the used flower can be felt in taste and aroma. In addition, the use in this step is better for the color development of the flower than for the other steps, and it provides advantages compared to the case of using the petal extract solution, because it reduces manufacturing cost and simplifies the process.

In addition, when the petal is used in the manufacturing step of sticking together with the nodule sap, the color, flavor and aroma of the petal are improved by interaction with the nodule sap.

In one specific embodiment, when using azalea or safflower petals, it has visual aesthetics by having bright frequent or high redness in Takju, sake, and soju produced by the present invention, and also the efficacy of azalea or safflower and gonorrhea , Flavor and aroma.

The above-described preparation is carried out by adding 200 to 400 parts by weight, preferably 300 to 400 parts by weight, and 100 to 160 parts by weight, preferably 120 to 150 parts by weight, of rosemary increased to 100 parts by weight of the base, Lt; 0 > C for 6 to 30 hours while stirring for 6 to 10 hours.

If the content of the roasted rice cake and noodle juice is outside the above range, there is a problem that the preparation of the paste is insufficient and the fermentation is insufficient or the flavor of the wine is deteriorated.

(6) Aging step (S060).

And the step of S050 is aged. Specifically, it is accomplished by aging at 22 to 28 DEG C for 5 to 15 days, preferably for 10 days.

Through this aging, the oil component of the gonorrhea can be well fused into the liquor and the sensation of coolness can be increased.

(7) Formulation step (S070).

In step S060, water is added to the aged paste, and water is poured into the Takju so that the alcohol frequency becomes 5 to 8%. Specifically, the aged paste is put into the Takju squeeze net, sieve, and takju surname, and water is poured, and the squeeze and the sake are separated. The water is preferably purified water or distilled water.

Conventional methods of preparation include adding sugar, syrup, honey, and aspartame in order to obtain a sweet taste after separating sake fork and sake, but the present invention has an advantage of having a sweet taste even if such a process is omitted.

According to another aspect of the present invention, there is provided a process for producing sake comprising sake liquid and petals.

The method of manufacturing sake according to the present invention comprises the steps of: aging the paste in step (S060), fermenting the aged paste after fermentation (S080); And a filtering step (S090) for collecting and filtering only the upper layer portion.

Hereinafter, a method for manufacturing sake including sake of the present invention and petals according to the present invention will be described in detail.

(1) Fermentation step (S080).

And the fermentation of the aged syrup of the aging step (S060) is further performed. More specifically at 22 to 28 DEG C for 10 to 30 days, preferably 20 days.

When the amount is less than the above range, the oil component of the nodule sap does not fuse well in the liquor, and when it exceeds the above range, the efficiency of the fermentation is inefficient.

(2) Filtration step (S090).

Only the upper layer on the solids of the fermented paste of step S080 is obtained and filtered to produce sake. Specifically, an upper layer on the solids is obtained, and the solution is allowed to stand at 10 to 16 ° C for 5 to 8 days, followed by filtration using a filter.

The filtration is to remove impurities contained in the liquor by using a filter aid such as diatomaceous earth or perlite, a cotton or nylon filter.

Another aspect of the present invention relates to a method for manufacturing a soju containing a pine nut sap and a petal.

A method of manufacturing a soju according to the present invention includes the steps of: (S100) distilling a sake containing the above-mentioned nodule sap and a petal with a distiller; And a step (S110) of shaping the distillate.

(1) distillation step (S100)

And distilling the filtrate in the filtration step (S090).

The distillation may be carried out using an atmospheric distillation apparatus, a vacuum distillation apparatus, a distillation column, or the like.

(2) Formulation step (S110)

And removing the oily substance from the distillate in step S100.

The method is not limited as long as it is a method capable of removing oily substances such as distillate gas components, ionic substances and oil components. For example, the gas components and the ionic substances of distilled alcohols can be used for the production of water- It can be purified by using carbon filter, diatomaceous earth, ion exchange resin, special carbon filter, etc., and the oil component can be filtered using cotton, nylon, etc. or by using ultrafiltration, centrifugation, have.

Alternatively, the soju mixed with the step of sifting in step S110 may be stored in a storage container and aged. The storage container may be an oak, a pot, a concrete tank, a stainless steel tank, or the like.

Since the present invention is manufactured by adding distilled water during the step of preparing a bean jam, the fermentation is promoted to increase the workability of the conventional bean sprouts. In addition, the addition of pine nut sap and petal during the production process of the paste improves the storage period of the traditional liquor and improves the color, taste and aroma of the petal by interaction with the nacalic juice. In addition, it has the effect of providing a traditional stock which is effective for antioxidant power, blood circulation and neuralgia by transferring a large amount of trace elements of microcrystalline cellulose, minerals and vitamin C,

FIG. 1 is a schematic view illustrating a manufacturing process of a traditional liquor containing a sap of the present invention and a petal according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.

Example 1: Sterilization of goblet sap

At the end of February, the nodule sap was collected from the noodle tree of Baekun Mountain. A germicidal filter with a sterilization wavelength (253.7 nm) was put into the collected gono sap and sterilized and stored in a freezer at -20 ° C.

Example 2: Production of Takju using a pine nut sap and azalea or safflower petals

1) raw material pretreatment process

30 kg of rice was washed and immersed in 900 ml of water at 16 ° C for 5 hours and then the water was removed.

2) Process for manufacturing rice cake

The raw rice pretreated in the above step 1) was steamed by steam at 100 ° C or higher to prepare a rice cake.

3) Capital increase process

The boiled water at 100 ° C was poured into the hot pepper obtained in the step 2) for 24 hours.

4) Masonry manufacturing process

3 L of distilled water and 3 kg of boiled rice (Kyo Yulgok, Song Kook) were added to 3 kg of the boiled rice obtained in the step 3), and the mixture was stirred at 25 to 28 ° C for 6 hours at an interval of 6 hours for fermentation, .

5) Epilation manufacturing process

10 kg of the roasted rice obtained in step 3), 9 L of the nodule sap of Example 1, 37.5 g of Azalea petals or 2.5 g of safflower petals were added to the bottom of step 4), and the mixture was stirred at 25 to 28 ° C for 6 hours to prepare 40 Lt; / RTI >

6) Aging

The fermentation process of step 5) was aged at 22 to 28 ° C for 10 days.

7) Formulation

5 kg of the aged paste, which was obtained through step 5), was suspended in a Takju squeeze screen, and water was added thereto to separate the sake.

Example 3: Manufacture of sake made from ganoderma sap and azalea or safflower petals

5 kg of the aged paste of Example 2-6) was further fermented at 22 to 28 ° C for 20 days. Then, the upper part of the fermented paste was obtained and allowed to stand at 10 to 16 ° C for 7 days. Then, only the supernatant (sake) was filtered off using a filter.

Example 4: Manufacture of shochu using goso sap and azalea or safflower petals

The sake obtained in Example 3 was distilled using a vacuum distillation apparatus, 1 g of powdered carbon was added, and the mixture was allowed to stand for 3 days. Then, the filter paper was filtered three times to prepare a soju.

Comparative Example 1: Production of Takju using a general water tank

Takju was prepared using the same method as in Example 2 except that the distilled water was used instead of the vinegar sap and azalea or safflower petals.

Comparative Example 2: Production of sake using ordinary potable water

A common sake was prepared using the same method as in Example 3 except that the takju obtained in Comparative Example 1 was used.

Comparative Example 3: Production of shochu using a general potable water

The sake obtained in Comparative Example 2 was used in the same manner as in Example 4 to prepare a general soju.

Experimental Example 1: Analysis of general components of soju using ganoderma sap and safflower petals

 Moisture, ash, carbohydrate, crude protein and crude fat content were analyzed by AOAC general composition analysis using the ganoderma sap obtained from Example 4 and soju using the petiole of safflower. As a control group, nodule sap was used. The results are shown in Table 1.

1) Moisture

5 ml of shochu using the syrupy sap and safflower petals obtained in Example 4 was dried in a vacuum oven at 105 ° C and dried for about 5 hours so that the weight was constant (AOAC method 926.08 and 925.09, 1990).

2) Ashes

5 ml of shochu using the gonad sap and petiole of safflower obtained in Example 4 was ignited at 660 ° C to remove volatile organic substances. After determining the weight of the residue, the ash content was calculated (AOAC method 923.03, 1990).

3) Crude protein

5 ml of shochu using the gonad sap and the petiole of safflower obtained in Example 4 was digested with a Kjeldahl digestion apparatus and quantified with a nitrogen automatic analyzer.

4) crude fat

5 ml of shochu using the gonad sap and safflower petals obtained in Example 4 was placed in a cylinder and extracted with ether for 15 to 18 hours in a Soxhlet extractor, followed by recovery and drying of the ether.

5) Carbohydrate

Using the data of crude protein, crude fat, ash, and moisture content, the carbohydrate content was calculated by the following equation 1 (USDA Agricultural Handbook Volume 8, 1975).

[Equation 1]

Carbohydrate content (%) = 100 - (Crude protein content + crude fat content + ash content + water content)

6) Saccharides

5 ml of shochu using the gonad sap of Example 4 and the petiole of safflower was diluted with 250 ml of 50% acetonitrile and filtered through a 0.45 μm membrane filter. Then, standard samples of glucose, lactose, maltose, sucrose, and fucose were diluted with 50% ethanol and adjusted to about 0.1%, 0.2%, 0.4%, 0.8%, and 1.6%, and used as a standard solution. HPLC-RI (high performance liquid chromatography-reflective index: aglient 1100 series, agilent, USA).

Unit (g / 100ml) moisture Ash carbohydrate Crude protein Crude fat sugars Example 4 99.95 0.00 0.01 0.03 0.01 0.00 Control group 98.55 0.01 1.42 0.01 0.01 1.40

As shown in the above Table 1, the content of sugar in the shochu using the gosoki sap and the safflower petals was analyzed to be decreased in comparison with the ordinary gosoki sap.

Experimental Example 2: Analysis of Mineral Content of Soju Using Sorghum Sap and Petal of Safflower

25 ml of 6N HCl was added to 5 ml of shochu using the ganoderma sap and the safflower petals obtained in Example 4, and the mixture was acid-hydrolyzed by heating at 105 ° C for 24 hours. The magnesium, calcium, potassium, zinc, iron, sodium and copper contents of the decomposed samples were then analyzed using an inductively coupled plasma mass spectrometer (ICP-MS). (10 μg / ml for inductively coupled plasma-mass spectrometer (ICP-MS), Agilent, USA) for inductively coupled plasma mass spectrometry was used as a standard solution. Table 2 shows the results of using the common nodule sap as a control.

(g / 100 ml) magnesium calcium potassium zinc iron salt Copper Example 4 0.0080 0.1275 0.0162 0.0002 0.0043 0.2220 0.0007 Control group 0.0331 0.1323 0.8175 0.0018 0.0001 0.00145 0.0002

As shown in the above Table 2, the mineral content of soju using the sweet pot sap and the petiole of safflower was analyzed to be higher than that of the ordinary hot pot sap.

Experimental Example 3: Sensory evaluation of the prepared Korean liquor

As to the products of Takju, sake, and soju prepared by using the ganoderma sap and azalea or safflower petals in Examples 2 to 4 and Takju, sake and soju prepared by using the general preparation water prepared in Comparative Examples 1 to 3 Sensory evaluation was conducted to determine the degree of preference. As a control, functional glutinous rice flour (control group 1) using the gonad juice prepared in Korean Patent Publication No. 2012-0040170, functional glutinous rice wine containing the azalea flower extract prepared in Korean Patent Publication No. 2011-0052983 (control group 2) The safflower main (control group 3) containing thorn safflower seed prepared in patent No. 0796357 was used.

The sensory test was performed on sensory test after establishing stable judgment criteria about discrimination, characteristic, and taste which were evaluated through 15 curriculums of 15 persons (total 30) in 20s and 30s men and women. The sensory test yields were evaluated on a scale of 10 out of the total of 5 items such as color, flavor, taste, refreshing feeling, and overall taste. The results are shown in Table 3.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Usually: 6 points

Bad: 4 points

Very bad: 2 points

division color incense flavor Refreshing feeling Likelihood Example 2
(Azalea petals) 7.6 8.2 8.6 7.6 8.9 Example 2
(Safflower petals) 7.8 8.4 8.4 7.7 8.6 Comparative Example 1 6.8 6.4 5.9 5.8 6.4 Example 3
(Azalea petals) 8.0 7.9 8.7 7.8 8.6 Example 3
(Safflower petals) 8.3 8.0 8.4 7.5 8.4 Comparative Example 2 6.9 6.1 5.2 6.0 6.5 Example 4
(Azalea petals) 8.2 7.8 8.9 8.0 8.4 Example 4
(Safflower petals) 8.6 7.7 8.5 7.8 8.6 Comparative Example 3 7.0 6.2 5.6 5.7 6.1 Control 1 7.1 6.8 7.8 7.1 7.6 Control group 2 6.7 7.2 7.4 6.4 7.6 Control group 3 7.8 7.6 7.5 6.2 7.4

As shown in Table 3 above, Takju, Cheongju and Soju produced by using ganoderma sap and azalea or safflower petals were rated higher than those of Takju, Cheongju and Soju using general manufacturing water. The results showed that the beneficial properties of Takju, Cheongju and Soju, which were prepared by using the ganoderma sap and azalea or safflower petals, were fragrance, taste and refreshing sensation. The reason for this is that the fermentation efficiency was increased and CO _{2, which} was generated through the fermentation, was dissolved in the alcohol through post-fermentation. Compared with the control group, it was confirmed that the sensory properties were improved as compared with that of the safflower seeds using the functional takkuju and safflower seeds using the conventional gonad sap, rhododendron flowers.

Claims (11)

Washing the glutinous rice or rice and soaking in water at 10 to 16 DEG C for 5 to 6 hours (S010); (S020) heating the soaked glutinous rice or the rice with steam to form a rice cake; Pouring the boiled water at 80 to 100 ° C into the rice cake for 20 to 26 hours (S030); Adding yeast to the roasted rice cake, adding purified water having the same weight as the roasted rice cake or distilled water having the same weight as the roasted rice cake, and fermenting the mixture at 25 to 28 ° C for 40 to 50 hours S040); (S050), which is made by adding the roasted hot pepper, syrup, and rhododendron petals or safflower petals in the step S030, and fermenting the mixture at 25 to 28 DEG C for 40 to 50 hours to make the paste (S050); Aging the above description at 22 to 28 DEG C for 5 to 15 days (S060); And a step (S070) of forming the maturing depression (S070).
Aging (S060) an aging step at a temperature of 22 to 28 DEG C for 5 to 15 days; Fermenting the aged paste at 22 to 28 DEG C for 10 to 30 days (S080); And filtering step (S090) in which the fermented paste is allowed to stand at 10 to 16 DEG C for 5 to 8 days to collect only the upper layer and filter the filtrate (S090).
Distilling (S100) a sake comprising the syrupy sap and the petal produced by the method of claim 2 with a distiller; And a step (S 110) of forming the distillate.
The method according to claim 1, wherein the nodular sap is sterilized using a UV sterilizing filter.
The method according to claim 1, wherein the koji in step (S040) comprises 20 to 40 parts by weight based on 100 parts by weight of the waxy glutinous rice or the rice. .
The method according to claim 1, wherein the step of making the paste (S050) comprises 200-400 parts by weight based on 100 parts by weight of the base and 100-160 parts by weight based on 100 parts by weight of the base solution. And the petal.
delete [2] The method according to claim 1, wherein the flower petal of step (S050) is made from 0.02 to 0.5 part by weight based on 100 parts by weight of the vinegar.
Claims [1] A takkyubin containing a pine nut sap and a petal produced by the method of claim 1.
A sake comprising the pomegranate juice and petals produced by the method of claim 2.
A shochu containing the gonad sap and the petal produced by the manufacturing method of claim 3.

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