KR101429228B1 - Method of preparing of soju(korean distilled spirits) containing sap of acer mono and a jicho - Google Patents

Abstract

The present invention relates to a process for producing a shochu containing nodule sap and ground wastes. Specifically, washing and soaking glutinous rice or rice (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) of adding the roasted rice cake and the groschi sap in step S030 and fermenting the roasted rice in the sausage making step (S050); Aging the above description (S060); A filtration step (S070) of collecting and filtering only the upper layer after the aged expression is allowed to stand; Adding water droplets to the filtrate and distilling using a distiller (S080); And a step (S090) of forming the distillate (S090). When producing the shochu containing the syrupy sap and the mushroom using the manufacturing method of the present invention, it has a high redness and thus has visual aesthetics. Moreover, the syrup contains the flavor and taste of the syrupy sap and the wastepaper, The effect can be seen.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing a soju containing ganoderma sap and ginseng saponin,

The present invention relates to a method for manufacturing a soju containing a nodule sap and a witch.

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 materials such as barley, mung bean, sorghum, fruit or vegetables according to their geographical conditions and economic level. It is divided into Cheongju and Takju according to the way it is filtered, and when it is extracted with distiller, it becomes soju.

The distilled liquor is a distilled liquor produced by distilling a fermentation sludge produced by fermentation, and is produced by distilling a fermentation broth and a fermentation liquor by a main distillation apparatus. Spirits are produced by evaporating fermentation broth containing various ingredients to remove water-insoluble solids and nonvolatility, and to distill off volatile substances such as alcohol and water by distillation using boiling and volatility differences. It is mainstream.

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. Especially, it is a medicinal product produced by leaching herb among traditional liquor. Traditional liquor has been developed using ginseng, gugija, two layers, licorice, omija, corn oil, Sukjipu, mistil, tangerine, ginseng, angelica, dandelion, , Some of their pharmacological efficacy has been reported.

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 .

Korean Patent Publication No. 2000-0061359 discloses a method for preparing a traditional Chinese liquor, using the liquorice, and a method for producing a traditional Chinese liquor using the acidic liquor in Korean Patent No. 0428251 Lt; / RTI > Korean Patent Publication No. 0470462 discloses a method for manufacturing flossing by treatment with cellulase, and Korean Patent Laid-Open Publication No. 2009-0120810 discloses a method for producing a sausage and a method for producing the same, This is different from the manufacturing method of soju containing the nodule sap and wastes of the invention.

Accordingly, the present inventors have made efforts to develop a process for producing a distilled liquor having an excellent taste and aroma by reducing the bitter taste of the distilled liquor by producing a distilled liquor containing the pectin liquid and wormwood. 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 soju improved in taste and aroma by using the syrupy solution and the wort.

Another object of the present invention is to provide a soju produced by the above method.

To achieve the object of the present invention, there is provided a method of manufacturing a soju according to the present invention, comprising: a pretreatment 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 and syrupy liquor at the step S030 and performing secondary fermentation, Aging the above description (S060); A filtration step (S070) of fermenting the aged paste to collect and filter only the upper layer; Adding the filtered filtrate and wastepaper to a distiller and distilling (S080); And shaping the distillate (S090).

Hereinafter, a method for manufacturing a soju containing a pine nut solution and a weed seed according to the present invention will be described in detail with reference to the following 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.

If the immersion time is less than the above range, a high-grade rice suitable for the manufacture of shochu is not produced. If the immersion time is in excess of the above range, the immersion efficiency is similar to that of the case.

(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 other than the above-mentioned range, the temperature and the time are preferable because no hot pepper suitable for soju production 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 in that the taste and flavor are improved in a simple but final soju.

(4) Masonry manufacturing step (S040).

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

The nut is preferably added in an amount of 20 to 40 parts by weight, preferably 25 to 30 parts by weight, based on 100 parts by weight of the rose. 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. Specifically, 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., put in a mold and stepped on. 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 aroma of the gangrose can be provided in the 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 paste solution is added to the roasted hot pepper in step S030, and the paste is made through fermentation.

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 the effect of improving the taste and flavor of the shochu of the present invention.

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 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.

When the content of the nodule sap is outside the above range, there is a problem that the preparation of the lyophilized product is insufficient and the fermentation is insufficient, or the taste 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 20 to 40 days, preferably 30 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) Filtration step (S070).

In step S060, only the upper layer on the solids of the aged paste 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.

(8) distillation step (S080).

And adding water to the filtrate of the step S070 and distilling it.

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

On the other hand, Lithospermum erythrorhizon is a perennial herbaceous plant belonging to the dentistry. It is also used as a food coloring agent for natural dyes, abbreviations, herbs and liquor. Medicinal use is resistant to arthritis and insomnia, so it is effective for dryness, detoxification, burns and frostbite.

The wastewater can be distilled by mixing with the filtrate before distillation or by distilling the distillate by installing a filter net in which the alcohol of the finally distilled vapor is cooled down and the wastewater is introduced into the liquid inlet. At this time, the filter net includes gauze, cotton, filter paper, liquid permeable sheet and the like.

The worm can be used as it is in a natural state, but it may be dried.

Thus, when the weed seed is used in the distillation stage, the color of the final soju is made equal to the color of the weed seed, thereby visually excellent, and the flavor and aroma of the seed can be felt in the taste and aroma. In addition, the use in this step is better than that in the other step, and the advantage of the manufacturing cost reduction is provided compared to the case of using the ground extract.

(9) Formulation step (S090).

And removing the oily substances in the distillate of step S080.

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, roasted soju may be stored in a storage container until aging of the step S090. The storage container may be an oak, a pot, a concrete tank, a stainless steel tank, or the like.

Since the present invention is produced by adding distilled water during the step of preparing a bean jam, the fermentation is promoted to increase the workability of the conventional shochu. In addition, the taste and refreshing sensation of the soju are improved by adding the syrupy sap solution during the step of producing the paste, and by adding the seedling to the distillation step, the aroma and flavor of the seedlings are increased and the degree of redness is visually improved. In addition, a large amount of trace elements in gono juice, mineral components such as vitamin C, and pharmacological components of ginseng are transferred to soju, thereby providing soju which is effective for antioxidant ability, constipation and neuralgia.

FIG. 1 is a schematic view showing a manufacturing process of a shochu including a syringe barrel and a wicket 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: Manufacture of shochu using ganoderma sap and ground weeds

1) raw material pretreatment process

10 kg of rice was washed and immersed in 300 ml of water at 16 ° C for 5 hours, and 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 boiled rice obtained in step 3) and 9 L of the noodle solution obtained in the step 3) were added to the bottom of step 4), and the mixture was stirred at 25 to 28 ° C for 6 hours and fermented for 40 hours.

6) Aging

The fermentation process of step 5) was aged at 22 to 28 ° C for 30 days.

7) Filtration

The upper layer of the aged paste obtained in the above step 6) was obtained and allowed to stand at 10 to 16 캜 for 7 days. Then, only the supernatant was filtered out using a filter.

8) distillation

 15 g of ground grass was added to the supernatant obtained in 7), and distillation was conducted using a vacuum distiller to obtain a distilled liquor.

9) Formulation

1 g of powdered carbon was added to the soju of the above 8), mixed and allowed to stand for 3 days. Then, the filter paper was filtered three times to prepare a soju.

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

A common soju was prepared using the same method as in Example 2, except that the soju was prepared by using water instead of gosoki sap and ground weed.

Experimental Example 1: Analysis of general components of soju using ganoderma sap and ground weeds

 Moisture, ash, carbohydrate, crude protein and crude lipid content were analyzed by AOAC general component analysis using shochu using the gonad juice and ground wool obtained in Example 2 above. As a control group, nodule sap was used. The results are shown in Table 1.

1) Moisture

5 ml of shochu using the gonad juice and ground wool obtained in Example 2 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

Five milliliters of soju using the gonad sap and ground weed obtained in Example 2 was ignited at 660 DEG 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 juice and ground wool obtained in Example 2 was digested with a Kjeldahl digestion apparatus and quantified with a nitrogen automatic analyzer.

4) crude fat

5 ml of shochu using the ganoderma sap and ground weed obtained in Example 2 was placed in a cylinder, extracted with ether for 15 to 18 hours in a Soxhlet extractor, and then the ether was recovered and dried.

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 ganoderma sap and grass seeds of Example 2 was diluted with 250 ml of 50% acetonitrile and filtered through a 0.45 占 퐉 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 2 99.77 0.00 0.18 0.01 0.04 0.0338 Control group 98.55 0.01 1.42 0.01 0.01 1.4

As shown in Table 1, the amount of ash, carbohydrate, and sugar in the shochu using the gosoki sap and the wastes decreased compared to that of the ordinary gosoki sap.

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

25 ml of 6N HCl was added to 5 ml of shochu using the gonad juice and grass seed obtained in Example 2, 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 2 0.141 0.547 7.18 0.0007 0.0061 0.371 0.0059 Control group 0.0331 0.1323 0.8175 0.0018 0.0001 0.00145 0.0002

As shown in the above Table 2, it was confirmed that the mineral content of soju using the nodule sap and ground weeds increased.

Experimental Example 3: Sensory evaluation of soju prepared

The sensory test was conducted to find out the preference of the soju prepared by using the ganoderma sap and ground wool in Example 2 and the soju prepared by using the general manufacturing water of Comparative Example 1 as the product. As a control, a slaughter stock added with the root extract prepared in Korean Patent Publication No. 2009-012810 was used as a control.

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 items were evaluated on a scale of 10 out of 5 points including color, flavor, taste, refreshing sensation and overall acceptability. 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 8.9 8.2 8.6 7.6 8.9 Comparative Example 1 6.8 6.4 5.9 5.8 6.4 Control 1 8.2 7.2 7.4 6.4 7.6

As shown in Table 3 above, the shochu manufactured using the squeeze juice and the weed seeds received higher scores in all the sensory evaluation items than the shochu manufactured using the general manufacturing water. The results showed that the advantage of the shochu made using the ganoderma sap and the weed gum was the flavor, taste and refreshing sensation. The high sugar content of the ganoderma sap increased the fermentation efficiency, And improved sex. In addition, it was confirmed that the sensory properties were improved as compared with the conventional sake extracts.

Claims (6)

Washing the glutinous rice or rice and soaking in water at 10 to 16 DEG C for 5 to 6 hours (S010); Heating the soaked glutinous rice or the rice with steam to form a rice cake (S020); Pouring 80 to 100 ° C water into the rice cake for 20 to 26 hours (S030); 20 to 40 parts by weight of yeast, based on 100 parts by weight of roasted rice cake, and pure water or distilled water of the same weight as the roasted rice cake are added to the roasted rice cake and fermented at 25 to 28 ° C for 40 to 50 hours Step S040 of making a graft; 200 to 400 parts by weight of roasted black pepper and 100 to 160 parts by weight of ganoderma liquor based on 100 parts by weight of the above-mentioned beads are added to the beads and fermented at 25 to 28 ° C for 40 to 50 hours to make a paste (S050); Aging the above description at 22 to 28 DEG C for 20 to 40 days (S060); A filtration step (S070) of collecting and filtering only the upper layer after the aged printing is allowed to stand at 10 to 16 DEG C for 5 to 8 days; Adding water droplets to the filtrate and distilling using a distiller (S080); And a step (S090) of forming the distillate.
The method according to claim 1, wherein the nodule sap is sterilized using a UV sterilizing filter.

delete delete The method according to claim 1, wherein the weight of the distillation step (S080) is 0.02 to 0.5 part by weight based on 100 parts by weight of the filtrate (S070).
A shochu containing the nodule sap and wormwood produced by the method of any one of claims 1, 2 or 5.

Images