KR102137002B1 - Method for preparing liquor containing strawberry extract - Google Patents

Abstract

Method of producing a liquor containing strawberry extract, which is an embodiment of the present invention, comprises the steps of filtering a first mixture of alcohol and water to produce a purified alcohol; Preparing a leached main liquor by mixing the refined spirit and the gruel; Mixing water and additives into the leachable liquor to prepare a second mixture, and pad filtering or coating filtration to prepare jejuju, wherein the additives include 20 to 25 formulations containing strawberry and sugar in 1:1. After the aging for 12 to 15 days at ℃ ℃ includes a strawberry extract extracted at a concentration of 50% compared to the formulation.

Description

Method for manufacturing alcoholic beverages including strawberry extract {METHOD FOR PREPARING LIQUOR CONTAINING STRAWBERRY EXTRACT}

The present invention relates to a method for producing alcoholic beverages containing fruit extracts, and more particularly, to a method for producing alcoholic beverages containing strawberry extracts in response to consumer's preferences and the beneficial effects on the human body.

Alcoholic beverages are generic alcoholic beverages. Examples of such alcoholic beverages include fermented wines such as beer, cheongju, takju, wine and apple wine, which are fermented with yeast or grains or fruits. In addition, there are distilled liquors such as soju, brandy, rum, whiskey, vodka and high liquor prepared by distilling the fermented liquor. And, there is a mixed wine produced by adding a flavor, fruit, sugar, etc. to the fermented or distilled spirits.

Alcohol is mostly made up of water, alcohol and other additives. In particular, in the case of distilled distilled spirits, since 20-degree products are popularized as they pursue health and prefer low-sake, more than 78% are water, and consist of 20% alcohol and less than 2% additives. Of course, alcohol and additives are the most important quality components that influence the basic taste and quality of alcohol.

However, as the distilled spirits are lowered, the quality of raw spirits reaches the world-class level, so that the raw spirits used are similar, and the additives are also publicly available, so the types and contents used are similar. It was not easy to make.

Therefore, it is necessary to study a method of manufacturing alcoholic beverages that have different characteristics from other alcoholic beverages and meet various tastes of consumers.

One object of the present invention is to provide a method for producing alcoholic beverages including fatality beneficial to the human body.

Another object of the present invention is to provide a method for producing a strawberry flavored liquor suited to a consumer's preference.

Another object of the present invention is to provide a method of manufacturing a unique and differentiated alcoholic beverage.

One embodiment of the present invention relates to a method for producing alcoholic beverages including strawberry extract.

As an embodiment, filtering the first mixture of alcohol and water to prepare a purified alcohol; Preparing a leached main liquor by mixing the refined spirit and the gruel; Mixing water and additives into the leachable liquor to prepare a second mixture, and pad filtering or coating filtration to prepare jejuju, wherein the additives include 20 to 25 formulations containing strawberry and sugar in 1:1. After the aging for 12 to 15 days at ℃ ℃ includes a strawberry extract extracted at a concentration of 50% compared to the formulation.

In one embodiment, the first mixture is preferably filtered using activated carbon.

As an embodiment, the purified alcohol is preferably 40% alcohol.

In one embodiment, the tablet is determined to have a texture of 0.4%.

In one embodiment, the bamboo, the step of cutting the bamboo, the step of washing the bamboo, the step of drying the bamboo, the step of injecting bamboo, extracting the extract from the bamboo; And it is preferred that the killing power obtained by a method comprising the step of aging and purifying the extract.

In one embodiment, the leachable liquor is preferably 39.17% alcohol.

In one embodiment, the seongju is preferably 16% alcohol.

In one embodiment, it is preferable that the texture of the seongju is 0.5%.

Alcohol, which is another embodiment of the present invention, is alcohol produced by the above-described manufacturing method.

According to an embodiment of the present invention, it is possible to provide a method for producing alcoholic beverages including strawberry extract suitable for consumer preference.

According to an embodiment of the present invention, it is possible to provide a method for producing alcoholic beverages, including fatality beneficial to the human body.

1 is a flowchart of a method for producing alcoholic beverages, including strawberry extract, which is an embodiment of the present invention.
Figure 2 is a flow chart of a method of manufacturing a kill force that is an embodiment of the present invention.

The terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present application, terms such as “include” or “have” are intended to designate the existence of features, components, and the like described in the specification, and one or more other features or components may not be present or added. It does not mean nothing.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms, such as those defined in a commonly used dictionary, should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

Hereinafter, the present invention will be described in more detail with reference to the drawings.

1 is a flowchart of a method for producing alcoholic beverages, including strawberry extract, which is an embodiment of the present invention.

As shown in Figure 1, an embodiment of the present invention, a method of producing alcoholic beverages containing strawberry extract comprises the steps of filtering a first mixture of alcohol and water to produce purified alcohol; Preparing a leached main liquor by mixing the refined spirit and the gruel; And mixing water and additives in the leachable liquor to prepare a second mixture, and producing a sterile liquor by pad filtration or coating filtration.

First step (S110)

Specifically, the first mixture of alcohol and water is filtered to prepare a purified alcohol (S110).

In general, alcohol refers to ethyl alcohol or ethanol. Pure ethyl alcohol is a colorless, innocuous, tasteless, liquid liquid, has a unique aroma and irritation, and is non-toxic. When alcohol is absorbed into the human body, it acts as a mental stabilizer, and if excessively absorbed, it can paralyze the central nervous system, but on the other hand, it also serves as a food source as a heat source that provides calories to the human body.

In the liquor tax law, alcohol is defined as fermentation of a starch-containing or sugar-containing material by distillation to an alcohol content of 85°C or higher. The raw materials of alcohol are largely divided into starch raw materials and sugar raw materials, and after changing the starch contained in grains (rice, barley rice, corn) and papers (sweet potato, potato, tapioca) with enzymes, etc., they are converted into fermentable sugars. The fermentation process is performed.

In the present invention, alcohol of 85% or more, preferably 90% or more, more preferably 95% or more, and most preferably 95% alcohol is used.

Alcohol and water are mixed. In this case, the mixing ratio may be mixed in a volume ratio of alcohol:water 1:1 to 1.5 to obtain a first mixture. For example, 275 liters of water can be mixed with 200 liters of alcohol to produce 475 liters of the first mixture.

At this time, the first mixture is produced and filtered. It is preferable to use activated carbon for filtration. Activated carbon is a material whose main component is carbon and porous, so it has a large surface area, so it has a strong adsorption property and a chemical reaction occurs quickly.

For example, 475 liters of the first mixture can be filtered using 160 g of activated carbon.

In addition, the filtered first mixture can be filtered using diatomaceous earth. Through this, purified alcohol can be obtained. The refined spirit's decision was 0.4%. Deficiency refers to a defect or loss that occurs in the manufacture of alcoholic beverages. The alcohol content of the purified alcohol is preferably 40%.

For example, the first mixture of 475 liters consisted of 0.4% of the defects, providing 473.1 liters of purified alcohol.

Step 2 (S120)

Then, by mixing the tablet spirits and the bamboo power to prepare a leachable stock solution (S120).

Bamboo sap is a bamboo sap, rich in minerals, tastes sweet and cold, but it is good for the stomach and heart, has a good effect on heat and sputum, and clears blockages in the circulatory system including blood vessels.

2 shows a flow chart for a method of manufacturing bamboo gruel. As shown in Figure 2, the bamboo power is a step of cutting bamboo (S210), a step of washing bamboo (S220), a step of drying bamboo (S230), a step of injecting bamboo (S240), extract from bamboo Extracting (S250); And it is obtained by a method comprising the step of aging and purifying the extract (S260).

For example, the bamboo is cut to a length of 20 to 25 cm, and the cut bamboo is washed and dried. After drying, the amount of moisture remaining is about 60%. Then, the dried bamboo is placed in a container, and then the bamboo extract is extracted using an evaporator for 10 to 1 hour at a temperature of 180 to 200°C. By aging and purifying, it can provide fatality. The amount of bamboo needed to make 10 liters of bamboo is 100 kg.

For example, with respect to 473 liters of purified alcohol, it is preferable to prepare 483 liters of leachable liquor by mixing 10 liters of lethality. At this time, the leaching period is about 1 day.

Here, it is preferable that the leachable liquor is 39.17% of alcohol.

The third step (S130)

Then, a second mixture is prepared by mixing water and additives in the leachable liquor, and a sterile liquor is prepared by pad filtration or coating filtration (S110).

Here, the additive may include strawberry extract, fructose, citric acid, strawberry flavor, mango flavor, and food coloring.

In particular, it is preferable that the additive includes a strawberry extract extracted at a concentration of 50% compared to the above blend after aging the blend containing strawberry and sugar in 1:1 at 20 to 25°C for 12 to 15 days.

Although the strawberry is not particularly limited, it is preferable to use a raw strawberry. In addition, it is preferred to use strawberries after washing. In order to remove the fine fluffy formed on the strawberry itself, it is preferable to purify using a pad filter or a coating filter.

In addition, the strawberry and sugar are added 1:1 to the alcohol at 30 to 40 degrees, and precipitated for 20 to 30 minutes, so that the sugar and the strawberry are well mixed. Then, it is aged at 20 to 25°C, preferably at room temperature, and the strawberry extract is extracted at 50% of the total formulation.

For example, 84 kg of strawberries are combined with 84 kg of sugar, aged for 15 days at room temperature, and then 84 kg of strawberry extract is obtained.

For example, 511 liters of water and 217.3 kg (188.4 liters) of additives were mixed with 483 liters of the leachable liquor to prepare 1182 liters of the second mixture.

Then, the second mixture is filtered through pad filtration or coating filtration to prepare a brew.

It is preferable that the alcoholic beverage is 16% alcohol. In addition, it is preferable that the texture of the seongju is 0.5%.

For example, 1182 liters of the second mixture is provided as 1,176 liters of jejuju by 0.5% of texture.

Additional steps

The thus produced jejuju can be included in a bottle and produced as a bottled product. Specifically, the step of washing the bottle, the step of injecting 16% of the alcoholic beverage produced above, the step of wiring the stopper of the bottle in which the bottled wine is bottled and the step of packaging the bottled product with the stopper wired. .

Another embodiment of the present invention, a method for producing alcoholic beverages containing a strawberry extract, first, a first mixture of alcohol and 95% alcohol powder is filtered using activated carbon, and 40% alcohol powder refined alcohol is produced at a 0.4% reduction do.

And, the purified alcohol, and cutting the bamboo, washing the bamboo, drying the bamboo, the step of injecting bamboo, extracting the extract from the bamboo; And by mixing the extract obtained by the method comprising the step of aging and purifying the extract to prepare a brewed liquor of 39.17% alcohol.

In addition, the mixture containing water, strawberry, and sugar 1:1 in the leached main juice was aged at 15 to 25°C for 12 to 15 days, and then mixed with an additive containing a strawberry extract extracted at a 50% concentration ratio compared to the above formulation. 2 A mixture was prepared, and pad filter or coating filtration was used to prepare a 16% alcohol-based alcoholic beverage with a texture of 0.5%.

Another embodiment of the present invention is a liquor produced by the various methods described above. Here, the liquor contains bamboo extract and strawberry extract, and this liquor is rich in minerang, has excellent taste and aroma, and can promote health function.

Hereinafter, the present invention will be described in more detail through experimental examples.

(Experimental Example 1)

As Example 1, 200 liters of alcohol and 275 liters of water with 95% alcohol content were prepared. By mixing alcohol and water, the first mixture of 475 liters was filtered using 160 g of activated carbon to prepare 473.1 liters of purified alcohol with 40% alcohol content.

Then, the purified alcohol and 10 liters of lethality were mixed to prepare 483 liters of a leachable stock solution of 39.17% alcohol. Here, the bamboo power is the step of cutting the bamboo, the step of washing the bamboo, the step of drying the bamboo, the step of injecting the bamboo, and extracting the extract from the bamboo; And it was obtained by a method comprising the step of aging and purifying the extract.

Then, 511 liters of water and 217.3 kg (188.4 liters) of additives were added to 483 liters of the leachable stock solution to prepare 1182 liters of the second mixture.

Here, the additives included 125 kg of fructose, 84 kg of strawberry extract, 8 kg of citric acid, 0.2 kg of strawberry flavor, 0.1 kg of mango flavor, and 0.001 g of food coloring (red No. 40).

In addition, the strawberry extract is 84 kg of strawberry extract extracted at a concentration of 50% compared to the above formulation after aging for 15 days at 20 to 25°C for a combination containing 84 kg of strawberries and 84 kg of sugar.

After pad filtration of 1182 liters of the second mixture, 1176 liters of alcoholic beverage with 16% alcohol content were prepared.

In Comparative Example 1, the blending ratio of the included strawberries and sugar was 1:2, and except that, Jeju Seongju was prepared through the same process as in Example 1.

In Comparative Example 2, the blending ratio of the included strawberries and sugar was 1:0.5, and except that, Jeju Seongju was prepared through the same process as in Example 1.

Comparative Example 3 prepared a conventional general liquor.

Sensory evaluation was performed about the prepared four types of alcoholic beverages. Sensory evaluation was evaluated based on the following criteria for color, taste, and aroma. Specifically, the number of people who participated in the experiment was 30 to 50 people.

The score criteria were defined as 5 points: very good, 4 points: good, 3 points: moderate, 2 points: bad and 1 point: very bad.

The average score for each was calculated and shown in Table 1 below.

division Color flavor incense Example 1 4.2 4.7 4.6 Comparative Example 1 4.2 4.1 4.4 Comparative Example 2 4.1 4.0 4.5 Comparative Example 3 4.0 3.1 3.0

As shown in Table 1, Example 1 prepared by the production method of the present invention was found to be similar or superior in comparison to Comparative Examples 1 to 3 in color, taste and aroma.

On the other hand, in the case of Comparative Examples 1 and 2 in which the sugar content was high or low, there was no significant difference in color or flavor, but the taste was poor compared to Example 1.

In addition, in Comparative Example 3, which is the mainstream of the related art, compared to Example 1, the color was not significantly different, but the taste and aroma were found to be significantly different.

(Experimental Example 2)

Comparative Example 4, the aging temperature of the blend of strawberries and sugar contained was 5 ℃, except for the same procedure as in Example 1, to prepare a jejuju.

Comparative Example 5, the aging temperature of the blend of strawberries and sugar contained was 70 ℃, except for the same, through the same process as in Example 1 to produce jejuju.

Comparative Example 6 prepared a conventional general liquor.

Sensory evaluation was performed about the four types of alcoholic beverages prepared including Example 1. Sensory evaluation was evaluated based on the following criteria for color, taste, and aroma. Specifically, the number of people who participated in the experiment was 30 to 50 people.

The score criteria were defined as 5 points: very good, 4 points: good, 3 points: moderate, 2 points: bad and 1 point: very bad.

The average score for each was calculated and is shown in Table 2 below.

division Color flavor incense Example 1 4.2 4.7 4.6 Comparative Example 4 4.0 3.5 3.6 Comparative Example 5 4.1 3.2 3.9 Comparative Example 6 4.1 3.1 3.0

As shown in Table 2, Example 1 prepared by the production method of the present invention was confirmed to be excellent in comparison with Comparative Examples 1 to 3 in color, taste and aroma. In contrast, in the case of Comparative Examples 4 and 5 in which the aging temperature of the strawberry and sugar formulation was too high or too low, the color, taste, and aroma were all poor compared to Example 1.

In addition, in Comparative Example 6, which is the mainstream, compared with Example 1, the color was not significantly different, but it was confirmed that the taste and the aroma were significantly different.

(Experimental Example 3)

In Comparative Example 7, the maturation period of the included strawberry and sugar mixture was 5 days, and except that, Jeju Seongju was prepared through the same process as in Example 1.

Comparative Example 8, the aging temperature of the blend of strawberries and sugar contained was 20 days, except for the same procedure as in Example 1, jejuju was prepared.

Comparative Example 9 prepared a conventional general liquor.

Sensory evaluation was performed about the four types of alcoholic beverages prepared including Example 1. Sensory evaluation was evaluated based on the following criteria for color, taste, and aroma. Specifically, the number of people who participated in the experiment was 30 to 50 people.

The score criteria were defined as 5 points: very good, 4 points: good, 3 points: moderate, 2 points: bad and 1 point: very bad.

The average score for each was calculated and is shown in Table 3 below.

division Color flavor incense Example 1 4.3 4.5 4.6 Comparative Example 7 4.1 3.2 3.1 Comparative Example 8 4.2 3.3 3.2 Comparative Example 9 4.2 2.7 2.6

As shown in Table 3, Example 1 prepared by the production method of the present invention was confirmed to be superior in comparison to Comparative Examples 1 to 3 in color, taste and aroma. On the other hand, in the case of Comparative Examples 7 and 8 in which the aging period of the strawberry and sugar combination was too short or too long, the color, taste, and aroma were all poor compared to Example 1. In addition, in Comparative Example 9, which is the mainstream of the related art, compared with Example 1, the color was not significantly different, but it was confirmed that the taste and the scent were significantly different.

Although described above with reference to preferred embodiments of the present invention, those skilled in the art variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You can understand that you can.

Claims (9)

Filtering 475 liters of the first mixture of 200 liters of 95% alcohol powder and 275 liters of water using activated carbon to prepare 473 liters of purified alcohol which is 40% alcohol powder;
Bamboo gruel obtained by a method comprising incising bamboo, washing bamboo, drying bamboo, incorporating bamboo, extracting extract from bamboo, and aging and purifying extract 10 Mixing 473 liters of the refined alcohol with the liter to prepare 483 liters of leachable liquor, which is 39.17% alcohol;
Including the step of preparing 1182 liters of the second mixture by mixing 511 liters of water and 217.3 kg of additives in the leach solution, and preparing 1176 liters of Jeju alcohol which is 16% alcohol by pad filtration or coating filtration.
The additive is 84 kg of strawberries and 84 kg of sugar, aged for 12 to 15 days at 20 to 25°C, and then extracted with a 50% concentration compared to the blend, 84 kg of strawberry extract and 125 kg of fructose, 8 kg of citric acid, 0.2 kg of strawberry flavor, and mango flavor Method for producing alcoholic beverages containing 0.1 kg and 0.001 g of food color red 40. delete delete According to claim 1,
Method of producing alcoholic beverages, including the strawberry extract is 0.4% of the tablets. delete delete delete According to claim 1,
Method of producing alcoholic beverages, including the strawberry extract is 0.5% of the seongjuju. Liquor produced by the method of claim 1, 4, or 8.

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