KR101447622B1 - Method for preparation of spirits added with wild rice distillate - Google Patents

Abstract

The present invention relates to a preparation method of spirits using wild rice distillate and, more particularly, to a method for preparing fermented spirits from wild rice distillate and preparing spirits using the fermented spirits, wherein the spirits using the wild rice distillate reduces unique smell and bad taste of alcohol, has good flavors and provides smoothing taste by combining components, therefore good spirits which everyone can enjoy drinking. Also the spirits has unique effectiveness, flavor and taste of the wild rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing spirits using spirits,

More particularly, the present invention relates to a method for preparing a fermented liquor from distilled liquor and using the distilled liquor as a distillation liquor.

Distilled spirits with a relatively high alcohol content can be broadly divided into shochu, whiskey, liqueur and regular distilled spirits according to the classification by the Liquor Tax Law. The most popular type of soju is divided into two types: diluted soju and distilled soju. The most popular diluted soju is prepared by diluting 95% by weight of alcohol with water and adding sweeteners and acidifiers. . On the other hand, when natural additives such as green tea lees are added, it is classified as a general distillate, and various additives can be used unlike soju.

Distilled spirits produced by distillation, such as shochu, have a high concentration of alcohol and many consumers are reluctant to do so because of their alcohol smell. Therefore, it has been necessary for consumers to produce spirits having distilled spirits such as shochu, which have a soft and excellent flavor with their unique alcohol odor and bad taste removed.

Fermentation (brewing) is a fermentation method using fermentation of yeast at an appropriate temperature using agricultural products or milk rich in carbohydrates such as grains or fruits. The fermentation methods include single fermentation fermentation (fermentation fermentation) Expression). The term fermentation refers to the fermentation of fruit juice containing sugar from the beginning, such as wine. The fermented fermented product is fermented by saccharification using cereal as a raw material. It is produced by fermenting fermented beer (fermented soy sauce), sake (竝 行 醱 yeast), takju, Yes. Unlike distilled spirits, fermented alcohol has an alcohol content of as low as 1 to 18%. In addition to various factors related to volatile aroma along with alcohol fermentation, it is also called extract, and sugar, amino acid, 8%.

Grain (cereal) is a plant that produces seeds of starch that can be used as food. Generally, the most cultivated cereals are wheat, rice, rye, oats, barley, corn, sorghum. Cereals are traditionally processed without being frozen or canned, and are used as ingredients for many other foods. Livestock is consumed by livestock and poultry, and produces meat, dairy products, eggs, and supplies animal nutrients to humans. In addition, cereals are used as raw materials for industrial production of glucose, glue, oil, and alcohol.

Most cereals with similar characteristics as food have higher levels of carbohydrate and calories in terms of nutrition, but relatively low levels of protein and lack of nutrients such as calcium and vitamin A. Grains account for about half of carbohydrates, about one quarter of protein and calcium, one-third of iron, and about half of thiamine.

On the other hand, Jululaceae is a perennial plant belonging to the crested family. It is about 2 meters high and the leaf length is 50 ~ 100cm. Flowers are from August to September, with pale green female flowers on the upper side and red purple male flowers on the lower side. The fruit bear the spirit and are edible, and the leaves make the throne and the seat. They are found in nails or on the water, and are distributed in Korea, China, Japan, and eastern Siberia. It is known for helping the blood circulation. It helps the blood circulation in our body, helps the blood to drain waste materials and helps the nutrients to be absorbed well, so it is good for people with hypertension and heart disease. Good for people with weak stomach, intestines, and kidneys.

There is not yet a method for producing distilled spirits using this spatula.

KR Publication No. 10-2011-0065242

Accordingly, the present inventors have developed a method for producing spirits using spruce.

The present invention provides a method for preparing a distilled liquor using a distillate of gilt roe, and more particularly, to provide a method for preparing a fermentation liquor by distillation liquor and preparing it as a distillation liquor.

The present invention relates to a process for preparing a liquid detergent composition, comprising the steps of: (a) transferring a bath liquid at a temperature of from 80 to 100 DEG C for 50 to 100 minutes together with coppice, (b) making the electrolytic solution as distilled water; (c) preparing a fermented liquor by adding high-fat rice, rice noodle rice, yeast and yeast to the distilled water; (d) making the fermentation broth into distilled water; And (e) re-aging the distilled water. The present invention relates to a method for producing a distillate using a distillation column.

In addition, the present invention relates to a distillate produced by the above production method.

The distillation liquor using the distill of distillery according to the present invention reduces the odor and bad taste of the alcohol and imparts a good flavor, and the ingredients are mixed well to give a mild taste, so that anyone can provide a spirits that are easy to drink with a clean feeling . Also, it has a unique flavor and aroma of julpul and its efficacy.

FIG. 1 is a photograph of a spruce.
Fig. 2 is a photograph of a barbecue.
Fig. 3 is a photograph of a lavender liquid and parts of a molten metal.
Fig. 4 is a photograph showing a distillation device and a distillation liquid falling into a molten liquid.
FIG. 5 is a photograph showing the fermentation of a fermented substance underground drinking water and a fermented distillate. FIG.
FIG. 6 is a photograph showing the production of distilled water by the distillation apparatus of FIG. 5; FIG.

The present invention relates to a process for preparing a distillate using a distillation column. More specifically, the present invention relates to a method for producing a liquid detergent composition, comprising the steps of: (a) preparing a solution by transferring the solution at 80 to 100 DEG C for 50 to 100 minutes together with the water, (b) making the electrolytic solution as distilled water; (c) preparing a fermented liquor by adding high-fat rice, rice noodle rice, yeast and yeast to the distilled water; (d) making the fermentation broth into distilled water; And (e) re-aging the distilled water. The present invention relates to a method for producing a distillate using a distillation column.

In step (a), the roots may be roots grown in the first stage in the previous stage, and roots may be collected in the late July to early August. The harvesting roots can be washed in the underground drinking water and then cut into 3 to 4 cm lengths. In order to separate the gypsum into the protoplasm, the gypsum can be dried in the shade of 35-39 ° C. Components such as Ca, Si, S, and Fe can be included in the papermill, and papermill richly contains amino acids.

In the step (a), the mixing ratio of the weights and the underground drinking water may be 1: 80-1: 120, and more preferably 1 (g): 100 (g). At this time, 0.01-0.1g of burdock can be put.

In the step (b), the distillate can be made through the distiller, and it is preferable to discard the first distillate when making the distillate.

In step (c), the rice cake may be composed of rice cakes, barley, soybean, rice, and potatoes. The yeast may be a crushed yeast that is cut to the size of a bean, and the amount of yeast may be half of the weight of the carrot. Also, moldy yeast can be sun-dried and disinfected. The yeast may be 0.7% of the weight of the grain as an fermentation agent.

In step (c), it is possible to further add curdles. The reason for adding curd fleece to make the fermented curd is that the harmful substance, formaldehyde, can be deodorized.

In the step (d), the fermentation product may be distilled by a distiller.

In step (e), the distilled water may be re-aged for 3 to 8 months in a jar or underground water in an unglazed jar.

In the present invention, the term " bath "means boiling the medicinal material into boiling water. The term" still "means distilling the mixed liquid using the difference in boiling point to obtain a relatively pure component.

In the present invention, "protoplasm" is a fluid substance contained in living cells. It is the basis of life activities such as self-propagation, metabolism, and exercise in cells. Outer is surrounded by a plasma membrane, Is differentiated into cytoplasm and nucleus. Colorless, translucent, colloidal phase shows reversible change of gel and sol.

A more specific method of producing the distilled water according to one embodiment of the present invention is as follows.

The first step of collecting the roots, the second step of separating the roots into the protoplasts, the third step of identifying the roots of the roots, the fourth step of transferring the roots to the roots, and the fifth step of producing distilled water from the roots of the roots. -> 6th step of making fermented beans with distilled water -> 7th step of removing harmful substances when making fermented beans with distilled water -> 8th step of lowering distilled beans with fermented beans by distilled water -> bottled beans Ninth step of re-aging.

More specifically, in the first step, the roots grown in the first grade can be used, and the roots can be collected from the end of July to the beginning of August. The harvest is then washed in underground drinking water and then cut into 3 to 4 cm lengths. In the second step, the cut sawdust can be dried in a shade of 35 to 39 占 폚. In the third step, components such as Ca, Si, S, Fe and the like can be contained in the scum, and the scum accumulates richly in the amino acid. In the fourth step, it is possible to transfer the dried product at 80 to 100 ° C for 50 to 100 minutes together with the dried crumbs, plows and underground drinking water. The weight mixing ratio of the crumb and the underground drinking water may be 1: 80 to 1: Preferably 1 (g): 100 (g). At this time, 0.01-0.1g of burdock can be put. In the fifth step, it is possible to make a distillate through the distiller, and it is preferable to discard the first distillate when the distillate is made. In the sixth step, the fermented liquor can be made by mixing the rice gruel, Nurungji rice, Nuruk, yeast (yeast), and Julpole distilled water. In the seventh step, when the fermented beverage is made, it is possible to deodorize the harmful substance, formaldehyde, by putting the burdock. In the eighth step, the fermentation stock in the sixth step may be distilled by distillation. In the ninth step, sprinkled rosewood can be put into an unglazed jar and re-aged for 3 to 8 months in the soil or underground water.

Through the above-described process, it becomes possible to produce a distillation column using a distillation column.

Example

1. First step of re-collecting the rope

The ginseng, which was grown in the first grade, was collected in late July. The collected pupae were washed in underground drinking water and cut into 3cm.

2. The second step of separating the pine needle into a protoplasm

The scallops were dried in a shade at 36 ° C.

3. The third step to identify the components of gypsophila

The components shown in Table 1 were assigned to Chungju National University Standard Science Laboratory (Dr. Kim, Jin-Do) as a specimen (1 g of each leaf of stem leaf root) in Gonpyeong in Chungju city in 2006.

Table 2 below shows the efficacy of some inorganic elements (minerals) found by the eminent American biologist H.A.Schroeder.

The following Table 3 relates to the amino acid composition.

As shown in Table 3, it was found by research conducted by the National Institute of Japanese of the Republic of Korea that the rosewood contains an abundance of amino acids. In the table above, leucine (absolutely necessary for nutritional growth, fibrosis forming bone, cartilage tissue, antibody, secretion of digestive juices, adrenal function), isoleucine (absolutely necessary for nutritional growth), methionine (liver function activation and protection, , Paring (promoting brain activity, maintaining emotional stability).

Table 4 below shows the general composition of the gypsum. It can be seen that the content of component is high in order of moisture, crude fiber and inquiry.

4. Fourth step of transferring molt

Dried peaches, pods, and underground drinking water were put together in a pan and heated at 90 ° C for 1 hour. The weight ratio of gypsum to underground drinking water was 1 (g): 100 (g), and 0.01 g of burdock was added.

5. Fifth step of making a distillate with Julpu bath solution

The distiller was made through the distiller. When making the distillate, 10 ml of the first distillate was discarded. 4/5 of the total amount of the bath liquid was made into distillate.

6. Sixth step of making fermented beans with distilled liquor

The fermented liquor was made by mixing the raw juice of the pine nut and the underground drinking water at a ratio of 1: 1 in a liquid form, and mixing it with grain rice cake, curd rice cake, nuruk, yeast (yeast).

As a main raw material, 10 kg of a total of 10 kg of rice paddy rice, 8 kg of Korean pickled rice, 0.5 kg of barley, 0.5 kg of beans, 0.5 kg of bean, 0.5 kg of rice and 0.5 kg of rice were poured on the broadleaf, . In the water quality test, rice bran and nutrient-rich rice surface on the surface of rice were washed off until the clear water was obtained from groundwater at 20 ° C that was passed as drinking water, and then immersed for 10 hours. After that, it was taken out from the water, covered with a cloth, covered with a cloth, and water was removed for 30 minutes so that the water absorption rate was 25% to 28%. The grains were placed in a shiru, steamed for 60 minutes, and steamed again for 30 minutes. The rice cake taken out of Shiru was spread thinly 1cm thick on the broad-leaved stream, placed in the shade, cooled for 2 hours, and then sunshine for another 30 minutes. The temperature of the dried rice cake was made to be 25 占 폚 or less.

The leek was made of crushed leek, which was cut into the size of beans. The amount of leek was 5 kg, which is half the weight of the leek, and the mold was dried and sun dried 3 days before soaking. At this time, the blue mold and the black mold were cleanly removed with a toothbrush.

As the yeast, 70 g of 0.7% of the weight was used as an fermentation agent.

7. Seventh process to remove harmful substances when making fermented beans with distilled liquor

In the sixth step, when making the fermentation liquor, 10 g of burdose was added per 20 L of water. It has been verified by Korea Institute of Construction Materials that it is deodorizing 99.3% of formaldehyde, a harmful substance.

8. Eighth step of lowering the distilled liquor with fermented liquor made by adding the liquor distillate

When the fermented juice of the sixth step was distilled by the still, the distilled stock was lowered through the cooling tube. At this time, 10 to 15 ml of the first distilled liquor was discarded in the total amount of 10 L of the fermented stock.

9. Ninth step of re-aging the spirits in a jar

Sprinkled liquor was put into an unglazed jar and rehydrated in soil or ground water for 5 months.

Through the above process, a distillation stock using a distillate was prepared.

10. Sensory Evaluation of Distilled Juice

The sensory evaluation was performed on the distilled liquor produced in the above process. The results are shown in Table 5 below.

Claims (6)

(a) preparing a solution by transferring the solution at 80 to 100 DEG C for 50 to 100 minutes together with the coppice, plows and underground drinking water;
(b) making the electrolytic solution as distilled water;
(c) preparing a fermented liquor by adding high-fat rice, rice noodle rice, yeast and yeast to the distilled water;
(d) making the fermentation broth into distilled water; And
(e) re-aging the distilled water; Wherein the distillate is obtained by distillation. [3] The method according to claim 1, wherein the mixing ratio of the weeds to the underground drinking water in the step (a) is 1:80 to 1: 120. The method according to claim 1, wherein, in step (c), the rice is made of rice cakes, barley, soybean, rice, and millet. The method according to claim 1, wherein the step (c) further comprises adding water scum. The method according to claim 1, wherein the distilled water in the step (e) is put into an unglazed jar and aged in a jar or ground water for 3 to 8 months. A distilled liquor produced by any one of claims 1 to 5.

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