KR101654854B1 - Plum sweet mirin and its manufacturing method - Google Patents
Plum sweet mirin and its manufacturing method Download PDFInfo
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Abstract
본 발명은 음식물 조리시 재료의 잡미 및 잡향을 제거하고 향미를 증진하기 위하여 활용되는 요리용 맛술에 관한 것으로, 황매실과 설탕을 혼합하여 추출한 매실당액(梅實糖液)과 정제된 주정을 혼합, 숙성한 후 알코올 함량을 조정하고 재차 저온 숙성하며, 고형물을 여과함으로써, 매실 맛술을 제조하는 것이다.
본 발명을 통하여, 맛술의 유통, 보관 및 사용과정에서의 불요(不要) 발효 및 산패를 방지할 수 있고, 단순한 감미료 기능을 탈피하여 매실의 독특한 향미를 요리에 가미할 수 있으며, 소화 촉진 및 해독 등 매실의 약리 효과를 요리에 부가할 수 있다.The present invention relates to a flavor for cooking used to remove the flavor and taste of a food during cooking and to improve the flavor of the food. The present invention relates to a flavor for cooking, which is obtained by mixing a plum sugar solution and a refined alcohol, Adjusting the alcohol content after aging, re-aging at low temperature, and filtering the solids to produce a plum flavor.
According to the present invention, it is possible to prevent unnecessary fermentation and rancidity in the process of distribution, storage and use of the liquor, and to avoid the simple function of the sweetener, to add the unique flavor of the plum to the cooking, The pharmacological effect of the plum, etc. can be added to the dish.
Description
본 발명은 음식물 조리시 재료의 잡미 및 잡향을 제거하고 향미를 증진하기 위하여 활용되는 요리용 맛술에 관한 것으로, 황매실과 설탕을 혼합하여 추출한 매실당액(梅實糖液)과 정제된 주정을 혼합, 숙성한 후 알코올 함량을 조정하고 재차 저온 숙성하며, 고형물을 여과함으로써, 매실 맛술을 제조하는 것이다.
The present invention relates to a flavor for cooking used to remove the flavor and taste of a food during cooking and to improve the flavor of the food. The present invention relates to a flavor for cooking, which is obtained by mixing a plum sugar solution and a refined alcohol, Adjusting the alcohol content after aging, re-aging at low temperature, and filtering the solids to produce a plum flavor.
동서고금을 막론하고 육류 또는 어패류 요리에 와인 또는 청주 등의 술을 첨가하는 방법은 널리 사용되어 왔으나, 이들 와인 또는 청주는 직접 음용과 요리용이 구분없이 활용는 바 요리주(料理酒) 즉, 직접 음용되지 않고 요리에만 활용되는 맛술과는 구별된다.It has been widely used to add wine or sake such as wine or sake to meat or seafood, regardless of whether it is western or eastern. However, these wines or sake can not be used directly for cooking, It is distinguished from the liquor used only for cooking.
요리 전용주로서의 맛술로는 일본의 미린(みりん)을 들 수 있는데, 미린은 단맛이 강한 곡주(穀酒)로서, 재료의 잡향을 탈취하고 조직을 연화하며 풍미, 특히 단맛을 향상시키기 위하여 첨가된다.As a cooking liquor, there is a Japanese mirin, which is a strong sweetened liquor, which is added to soften the texture of the material, soften the texture and improve the flavor, especially the sweetness .
미린 즉, 종래의 맛술은 찐 찹쌀, 쌀누룩(米麴) 및 소주(燒酒)를 혼합, 숙성하여 제조하며, 숙성과정에서 찹쌀의 전분이 엿당으로 당화(糖化)되어 단맛을 나타내게 되는데, 찐 찹쌀과 쌀누룩을 혼합하여 전분의 당화 및 발효가 진행된다는 점에서 양조주(釀造酒)로 분류될 수 있으나, 완성된 미린에 함유된 알코올의 대부분은 혼합된 소주에 기 함유된 알코올이라는 점에서는 혼성주(混成酒)로 분류될 수 있다.Glutinous rice, that is, conventional flavor, is produced by mixing and aging steamed glutinous rice, rice noodle, and soju, and the starch of glutinous rice is saccharified into a sugar by the fermentation process, It can be classified as brewing (釀造 酒) in that the saccharification and fermentation of the starch is proceeded by mixing rice flour. However, most of the alcohol contained in the finished saline is in the alcohol contained in the mixed soju, ). ≪ / RTI >
미린은 수백년 전부터 요리주로서 활용된 것으로 알려져 있는데, 설탕 등 요리용 감미료가 흔하지 않았던 과거에는 미린의 주요 사용목적이 요리의 단맛을 내는 데 있었다 할 수 있으나, 현재에는 설탕의 직접 사용량은 줄이면서도 요리의 풍미는 유지하기 위하여 활용되는 추세이며, 이러한 미린 즉, 맛술 관련 종래기술로는 일본 공개특허공보 특개평5-123155호를 들 수 있다.
It is known that glutinous rice has been used as a cooker for hundreds of years. In the past, when sweeteners such as sugar were not common, the main purpose of the glutinous rice was to sweeten the flavor of the dish. However, Is a trend to be utilized to maintain the flavor of the taste, and Japanese Patent Laid-Open Publication No. 5-123155 discloses such a flavor, that is, a related art related to the taste.
일본 공개특허공보 특개평5-123155호를 비롯한 종래의 맛술은 전술한 바와 같이, 찐 찹쌀, 쌀누룩 및 소주를 혼합, 숙성하여 제조하게 되는데, 숙성과정에서 찹쌀의 전분이 엿당으로 당화(糖化)되어 단맛을 나타내게 된다.Japanese Laid-Open Patent Application No. 5-123155 and other conventional flavorings are prepared by mixing and aging the steamed glutinous rice, rice flour and soju, as described above. During the fermentation process, starch of glutinous rice is saccharified (saccharified) Resulting in a sweet taste.
즉, 종래 맛술의 주요 성분은 엿당, 알코올 및 물이라 할 수 있는데, 엿당은 요리의 풍미 및 윤기 더해주고 알코올은 재료를 연화할 뿐 아니라 조리과정에서 휘발되면서 잡미 및 잡향을 제거하는 것이다.In other words, the main ingredient of the conventional liqueur is sugar, alcohol, and water. The sugar is added to the flavor and gloss of the food, and the alcohol not only softens the ingredients but also removes the flavor and flavor while being volatilized during the cooking process.
종래 맛술에 포함된 알코올은 대부분 제조시 혼합된 소주에 함유된 알코올이라 할 수 있으나, 찹쌀의 전분이 살누룩에 의하여 분해되는 과정에서 당화와 발효가 병행되는 바, 이 과정에서 일부 알코올 성분이 추가된다.Conventionally, the alcohol contained in the liquor is mostly alcohol contained in the soju mixed at the time of production, but the saccharification and fermentation are performed in parallel with the decomposition of the starch of the glutinous rice by the lean yeast. In this process, do.
따라서, 종래의 맛술은 전분의 당화를 통한 엿당 형성과 발효를 통한 알코올의 형성이 병행되지만 엿당이 완전히 발효되지는 않은 상태를 가지는 것으로서, 발효 측면에서의 안정성은 여타 주류에 비하여 상대적으로 낮다고 할 수 있으며, 이에 완성되어 병입된 후 유통 및 사용과정에서 발효가 추가로 진행되거나 산패(酸敗)되어 변질되는 현상이 빈발하고 있다.Therefore, the conventional liquor has a state in which the sugar is not fully fermented although the sugar formation and the alcohol formation through the fermentation are performed in parallel with saccharification of the starch, and the stability in terms of fermentation is relatively low compared to other liquor And the fermentation is further progressed or rancid and deteriorated in the process of distribution and use after it is completed and fed.
또한, 전술한 바와 같이, 전분의 당화 및 발효가 병행되면서도, 제조 과정상 발효는 일부 억제되는 불안정한 양조특성으로 인하여 숙성과정에서 알코올 함량을 정확하게 조정할 수 없을 뿐 아니라 품질관리에도 많은 애로점이 있었다.In addition, as described above, while saccharification and fermentation of starch are performed in parallel, the alcohol content can not be precisely adjusted during the fermentation process due to unstable brewing characteristics, in which fermentation is partially inhibited during the production process, and there are many problems in quality control.
이렇듯 종래의 맛술은 알코올 함량 및 기타 향미 등 품질을 일정하게 유지하는데 있어서 많은 제약이 있었음에도 불구하고, 직접 음용되는 여타 주류와 달리 요리에 미량 첨가되는 조미료로 활용된다는 점과 조리과정에서 알코올이 휘발된다는 점에서 품질의 일관성에 대한 요구가 크지 않았던 것이 사실이다.In contrast to conventional alcoholic beverages, which are conventionally used as a seasoning additive in cooking, although alcoholic beverages and other flavors are kept in a constant quality, It is true that there was not a great demand for consistency of quality.
그러나, 맛술이 활용되는 요리가 다양화되고 정백당 대체 감미료에 대한 수요가 증대됨에 따라 맛술의 알코올 함량 및 풍미 등에 대한 요구 기준 또한 높아지고 있을 뿐 아니라, 엿당에 의한 단순한 감미효과 뿐 아니라 다양한 향미에 대한 수요가 높아지고 있으나, 종래의 맛술로는 이러한 요구에 부응할 수 없는 문제점이 있었다.
However, as the dietary culinary uses are diversified and the demand for substitute sweeteners is increased, the requirements for alcohol content and flavor of the sweet syrup are increasing. In addition to the simple sweetness effect by the saccharide, However, conventional liquefied sugar can not meet such a demand.
본 발명은 전술한 문제점을 감안하여 창안된 것으로, 매실이 함유된 요리용 맛술의 제조방법에 있어서, 황매실 50중량%와 설탕 50중량%를 혼합하여 100일간 상온에서 황매실의 향미성분이 추출된 매실당액(梅實糖液)을 형성하는 당액형성단계(S10)와, 주정(酒精)에 분말 활성탄을 주정 1리터에 분말 활성탄 0.5g의 비율로 혼합하여 5시간동안 주정과 분말 활성탄간 접촉을 실시한 후 여과하여 정제주정을 형성하는 주정정제단계(S20)와, 매실당액 60중량%와 정제주정 40중량%를 혼합하여 상온에서 6개월간 숙성하여 기초숙성액을 형성하는 상온숙성단계(S31)와, 기초숙성액을 희석하여 알코올 함량을 15도로 조정한 후 60일간 영하 4℃에서 숙성하여 저온숙성액을 형성하는 저온숙성단계(S32)와, 저온숙성액을 여과하여 고형물을 제거하는 여과단계(S40)로 이루어짐을 특징으로 하는 매실 맛술의 제조방법이자, 이러한 매실 맛술의 제조방법을 통하여 제조된 매실 맛술이다.
DISCLOSURE OF THE INVENTION The present invention was conceived in view of the above-mentioned problems, and it is an object of the present invention to provide a method for preparing a plum flavored syrup containing 50% by weight of sulfur plum and 50% by weight of sugar, (S10) for forming a dried plum juice (plum saccharide solution), and powdered activated carbon in a ratio of 1 g of powdered activated carbon to 0.5 g of powdered activated carbon in a liquor, and the contact between the powder and the activated carbon (S31) in which 60% by weight of a cupric sugar solution and 40% by weight of a purified alcohol are mixed and aged at room temperature for 6 months to form a basic aging solution, A low temperature aging step (S32) in which the basic aging solution is diluted to adjust the alcohol content to 15 degrees and then aged at a temperature of minus 4 DEG C for 60 days to form a low temperature aging solution; and a filtration step (S40) And a plum flavor produced by the method of manufacturing such plum flavor.
본 발명을 통하여, 맛술의 유통, 보관 및 사용과정에서의 불요(不要) 발효 및 산패를 방지할 수 있고, 단순한 감미료 기능을 탈피하여 매실의 독특한 향미를 요리에 가미할 수 있으며, 소화 촉진 및 해독 등 매실의 약리 효과를 요리에 부가할 수 있다.According to the present invention, it is possible to prevent unnecessary fermentation and rancidity in the process of distribution, storage and use of the liquor, and to avoid the simple function of the sweetener, to add the unique flavor of the plum to the cooking, The pharmacological effect of the plum, etc. can be added to the dish.
또한, 맛술의 제조 공정상 용이한 품질관리가 가능할 뿐 아니라, 매실 본연의 탈취 및 분해 효과를 통하여, 곡주 형태의 종래 맛술에 비하여 우수한 잡미 및 잡향 제거 효과를 얻을 수 있다.
In addition, not only easy quality control is possible in the manufacturing process of the liqueur, but also excellent deodorizing and decomposing effect of the plum can provide superior taste and smoothing effects as compared with the conventional lyophilized liqueur.
도 1은 본 발명의 흐름도1 is a flow chart
본 발명의 상세한 수행 과정을 설명하면 다음과 같다.The detailed procedure of the present invention will be described as follows.
첨부된 도 1에서와 같이, 본 발명의 제조 방법은 우선 황매실 50중량%와 설탕 50중량%를 혼합하여 100일간 상온에서 숙성함으로써 황매실의 향미성분이 삼투압차에 의하여 추출된 매실당액(梅實糖液)을 형성하는 당액형성단계(S10)로 개시된다.As shown in FIG. 1, the method of the present invention comprises mixing 50 wt% of sulfur plum and 50 wt% of sugar and aging at room temperature for 100 days, whereby the flavor component of the sulfur plum is extracted from the plum sugar solution (S10) which forms a sugar solution forming a sugar solution.
황매실은 완숙된 상태의 매실로서 청매실에 비하여 과육 조직이 연질일 뿐 아니라, 항미 또한 우수한 특징이 있다.The sperm yarn is a fully plum plum, which is not only soft in texture but also excellent in antimicrobial properties.
당액형성단계(S10)를 통하여 형성되는 매실당액은 그 자체가 높은 당도를 가짐으로써 추후 완성된 맛술의 단맛을 형성하게 되며, 매실의 독특한 향미를 맛술에 가미할 뿐 아니라, 소화 촉진 및 해독 등 매실의 약리 효과를 맛술에 부여하게 된다.The plumice sugar formed through the sugar solution forming step (S10) itself has a high sugar content, thereby forming a sweet taste of the finished sweet flavor. In addition to adding the unique flavor of the plum flavor to the flavor, The pharmacological effect of the flavor is given to the flavor.
이렇듯 형성된 매실당액은 정제된 주정(酒精)과 혼합되는데, 본 발명에 있어서 주정의 정제는 분말 활성탄과 주정을 혼합하여 주정내 불순물을 다공체(多孔體)인 활성탄이 흡착하도록 하는 주정정제단계(S20)를 통하여 수행된다.In the present invention, refining of the alcohol in the present invention is performed by mixing the powdered activated carbon and the alcohol so that the impurities in the alcohol are adsorbed on the activated carbon, which is a porous material (S20 Lt; / RTI >
이러한 주정정제단계(S20)에 있어서, 분말 활성탄과 주정의 혼합은 주정 1리터에 분말 활성탄 0.5g의 비율로 실시하는 것이 바람직하며, 5시간 동안 주정과 분말 활성탄간 접촉을 실시한 후, 여과하여 정제주정을 형성하게 된다.In this alcohol refining step (S20), mixing of the powdered activated carbon and the alcohol is preferably carried out at a ratio of 0.5 g of powdered activated carbon to 1 liter of the alcohol, followed by contact between the alcohol and the powdered activated carbon for 5 hours, They form a spirit.
주정과 분말 활성탄간 접촉시에는 완속 교반 또는 간헐적 교반을 실시함으로써 불순물 흡착효율을 상승시킬 수 있다.When contacting between the alcohol and the powdered activated carbon, the impurity adsorption efficiency can be increased by slow stirring or intermittent stirring.
주정의 정제가 완료되면, 매실당액 60중량%와 정제주정 40중량%를 혼합한 후 상온에서 6개월간 숙성하여 기초숙성액을 형성하는 상온숙성단계(S31)가 수행된다.After completion of the refining of the alcoholic beverage, a room temperature aging step (S31) is performed in which 60 wt% of the cupric acid solution and 40 wt% of the purified alcohol are mixed and aged at room temperature for 6 months to form a basic aged solution.
상온숙성단계(S31)에서 형성되는 기초숙성액은 일종의 기주(基酒, base)로서, 통상의 맛술보다 높은 알코올 함량을 가진다.The basic fermentation liquid formed at the room temperature aging step (S31) is a kind of base, and has an alcohol content higher than that of ordinary flavorings.
따라서, 기초숙성액을 희석하여 알코올 함량을 15도 즉, 15℃에서 알코올이 15체적%의 비율로 함유되도록 조정한 후 60일간 영하 4℃에서 숙성하여 저온숙성액을 형성하는 저온숙성단계(S32)를 거치게 되며, 특히 영하 4℃로 동결 직전의 상태에서 숙성을 실시함으로써, 일층 부드러운 풍미의 맛술을 제조할 수 있다.Therefore, the basic aging solution is diluted to adjust the alcohol content at 15 ° C, that is, at 15 ° C to contain alcohol at a rate of 15% by volume, and aged at 4 ° C for 60 days to form a low temperature aging solution (S32 ), And in particular, by performing the ripening at a temperature of minus 4 ° C just before freezing, a liquefied flavor with a smoother flavor can be produced.
기초숙성액을 희석하는 물에는 설탕 및 올리고당이 첨가될 수 있으며, 이로써 맛술의 당도 및 점도를 조절할 수 있다.Sugar and oligosaccharides may be added to the water for diluting the basic aging solution, whereby the sugar content and viscosity of the liquor can be controlled.
저온숙성단계(S32)가 완료되면, 저온숙성액을 미세 여과체로 여과하여 부유 고형물을 제거하는 여과단계(S40)가 수행되는데, 이는 매실당액의 형성 및 숙성과정에서 매실에 함유된 펙틴(pectin)과 당류가 결합하여 겔화(gelation)되면서 형성되는 미세 부유 고형물을 제거하기 위한 공정이다.When the low-temperature aging step (S32) is completed, a filtration step (S40) is performed in which the low-temperature aging solution is filtered through a microfiltration body to remove suspended solids. This is because pectin contained in the plum during the formation and aging of the plums, And a process for removing fine suspended solids formed by gelation of sugars.
특히, 본 발명에서는 영하 4℃의 저온 상태로 숙성이 진행되는 저온숙성단계(S32)가 선행되어 부유 고형물의 응집이 촉진되므로, 일층 효과적인 여과가 가능하게 된다.Particularly, in the present invention, since aging of the suspended solids is promoted prior to the low-temperature aging step (S32) in which aging proceeds at a low temperature of minus 4 캜, efficient filtration becomes possible.
이상에서와 같은 본 발명을 통하여, 맛술을 제조함에 있어서 우수한 감미효과는 유지하면서도 매실의 독특한 향미를 부가할 수 있을 뿐 아니라, 제조 공정상 미생물 발효를 배제하고 맛술의 안정적인 상태를 유지함으로써, 맛술의 변질을 효과적으로 억제할 수 있다.
As described above, it is possible to add a unique flavor of plum while maintaining a good sweetening effect in the production of the liqueur, but also to prevent the microbial fermentation in the manufacturing process and to maintain the stable state of the liqueur, Deterioration can be effectively suppressed.
S10 : 당액형성단계
S20 : 주정정제단계
S31 : 상온숙성단계
S32 : 저온숙성단계
S40 : 여과단계S10: sugar solution forming step
S20: alcohol refining step
S31: At room temperature aging step
S32: Low temperature aging step
S40: filtration step
Claims (2)
황매실 50중량%와 설탕 50중량%를 혼합하여 100일간 상온에서 황매실의 향미성분이 추출된 매실당액(梅實糖液)을 형성하는 당액형성단계(S10)와;
주정(酒精)에 분말 활성탄을 주정 1리터에 분말 활성탄 0.5g의 비율로 혼합하여 5시간동안 주정과 분말 활성탄간 접촉을 실시한 후 여과하여 정제주정을 형성하는 주정정제단계(S20)와;
매실당액 60중량%와 정제주정 40중량%를 혼합하여 상온에서 6개월간 숙성하여 기초숙성액을 형성하는 상온숙성단계(S31)와;
기초숙성액을 희석하여 알코올 함량을 15도로 조정한 후 60일간 영하 4℃에서 숙성하여 저온숙성액을 형성하는 저온숙성단계(S32)와;
저온숙성액을 여과하여 고형물을 제거하는 여과단계(S40)로 이루어짐을 특징으로 하는 매실 맛술의 제조방법.
A method for producing a tasting sauce for cooking which contains plums,
A sugar solution forming step (S10) of mixing 50% by weight of sulfur plum and 50% by weight of sugar and forming a plum sugar solution in which a flavor component of sulfur plum is extracted at room temperature for 100 days;
A step (S20) of preparing a purified alcohol by mixing the powdered activated carbon at a ratio of 1 g of powdered activated carbon to 0.5 g of powdered activated carbon at a ratio of 5 g to the alcohol and then contacting the powdered activated carbon for 5 hours and filtering to form a purified alcohol;
A room temperature aging step (S31) in which 60% by weight of the cupric sugar solution and 40% by weight of the purified alcohol are mixed and aged at room temperature for 6 months to form a basic aged solution;
A low-temperature aging step (S32) in which the basic molting solution is diluted to adjust the alcohol content to 15 degrees, and then aged at 4 DEG C for 60 days to form a low temperature aging solution;
And a filtration step (S40) of filtering the low temperature aging solution to remove solid matter.
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| KR101252348B1 (en) | 2010-11-01 | 2013-04-08 | 농업회사법인 주식회사 태평주가 | Method for producing fruit wine with redginseng |
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