KR102171399B1 - Method of preparing diluted soju using black barley - Google Patents

Abstract

The present invention relates to a method of manufacturing diluted soju using black barley comprising: a black barley washing step of washing black barley; a black barley drying step of drying the black barley to a moisture content of 3-15 wt% after the black barley washing step; a black barley roasting step of roasting the dried black barley for 40-60 minutes at dry heat of 70-80°C; a black barley deodorizing step of removing carbonized odor by spraying ethyl alcohol on the roasted black barley and evaporating the ethyl alcohol; a carbonized impurity removing step of filtering the deodorized black barley through a mesh having a mesh interval of 2-4 mm and collecting grains; an aging step of impregnating the black barley from which carbonized impurities are removed in diluted alcohol and aging the same for 15-90 days; a sweetening step of adding stevia, erythritol, or thaumatin to obtained black barley soju; and a psyllium husk adding step of adding psyllium husk, wherein an aged psyllium husk extract which is obtained by roasting and deodorizing the psyllium husk is added thereto after sweetening. A manufacturing period of the present invention is shorter than a manufacturing period of distilled barley soju. The present invention provides a simple manufacturing method. The black barley soju manufactured by the present invention has a more savory taste than the distilled barley soju, helps relieve diabetes, hypertension, and stroke and blood vessel-related diseases when drinking, provides effects for weight loss and skin care, and provides an effect of strengthening a kidney.

Description

Diluted soju manufacturing method using black barley{METHOD OF PREPARING DILUTED SOJU USING BLACK BARLEY}

The present invention relates to a method of manufacturing dilute soju using black barley, and more particularly, black barley that is roasted and deodorized is impregnated and leached in diluted alcohol to improve texture without being irritated and has a medicinal function. It relates to providing a dilute soju manufacturing method using black barley for manufacturing barley soju.

Soju is generally divided into distillation and dilution according to the distillation method, and distillation soju is manufactured using a single-stage still used to manufacture conventional soju, and starchy raw materials such as rice, barley, sweet potatoes, and buckwheat containing a lot of starch. It is prepared by boiling or steaming and digesting it, making it into sugar using fungal enzymes such as yeast, fermenting it with the addition of base liquor, and distilling it again 1-2 times through a still.

The dilute soju is prepared by treating alcohol, which is an alcohol component, with deionized water, diluting it to an appropriate concentration, and mixing an appropriate amount of an extract such as a sweetener. During the aging process, alcohol is mixed with deionized water during the aging process, reducing the irritating odor and bitterness of alcohol. I have good throat.

In other words, dilute soju is manufactured by mixing purified water with high alcohol concentration and lowering the alcohol content to a constant level.Saccharification, fermentation and distillation of neutral alcohol made from grains and documents or grain alcohol made from grains as a raw material And diluted to an appropriate alcohol concentration.

In recent years, as the demand for diluted soju is increasing, product development for diluted soju with various alcohol content and flavors is actively progressing, and various new technologies are applied such as magnetic water treatment or far-infrared treatment when mixing raw alcohol and purified water. It is a recent trend to make soju a clean and mild taste.

Looking at the prior art for barley soju, Korean Patent Publication No. 10-1396844 Manufacturing method of barley liquor (May 19, 2014) is a step of obtaining base liquor by fermenting after making an entry with barley flour. Distillation consisting of the steps of obtaining a first-stage immersion by mixing and aging, sprinkling and increasing barley powder and rice powder in the first-stage immersion, then mixing and aging the water supply to obtain a second-stage immersion, and distilling the second-stage immersion Obtaining a stock solution; Leaching 0.5 to 4% by weight of dry dandelion and 2 to 6% by weight of roasted barley powder with respect to the distilled stock solution, followed by filtration to obtain a leached stock solution; And obtaining barley liquor by mixing water and an extract with the leaching stock solution.

The prior art has a problem in that barley does not spread well when preparing the immigration.

In addition, the prior art has a problem in that the taste of barley is lower than that of barley shochu made from roasted barley by preparing the country with barley flour.

In addition, the prior art, as a method of manufacturing distilled barley soju, has a problem in that the method is more complicated than the manufacturing method of diluted barley soju by milling, increasing, and entering the country.

In addition, the prior art has a problem in that the manufacturing period is lengthened and the production cost is increased due to a consistent process in which the beginning and the end of the manufacturing process are vertical.

The present invention was created to solve the problems of the prior art, and the roasted black barley is removed with alcohol to remove carbonized odor, and after removing impurities, it is aged and leached into a diluted alcohol mixed with alcohol and purified water. It is intended to provide a diluted soju manufacturing method using black barley, which is not irritating, has no bitter taste, has a rich taste, black barley scent and nutritional value, has a health promotion function, and is reinforced with dietary fiber.

The present invention provides a method for producing dilute soju using black barley, comprising: drying the black barley so that the moisture content is 3 to 15% by weight; Black barley roasting step of roasting the dried black barley in dry heat of 70 ~ 80 ℃; A black barley deodorization step of spraying ethyl alcohol on the roasted black barley to remove the carbonized smell of black barley by evaporation of the ethyl alcohol; Carbonized impurities removal step of removing carbonized impurities from deodorized black barley and collecting grains; Black barley leaching maturation in which black barley from which carbonized impurities are removed is impregnated with diluted alcohol and aged for 15 to 90 days to obtain black barley soju. It consists of steps:

In addition, in the present invention, the black barley roasting step is performed for 40 to 60 minutes of black barley roasting.

In addition, in the present invention, the step of removing carbonized impurities is filtered through a mesh having a mesh interval of 2 to 4 mm.

In addition, the present invention. In the black barley deodorization step, 20 to 80 ml of ethyl alcohol is sprayed per 1,000 g of black barley.

In addition, the present invention performs a sweetening step of adding enzyme-treated stevia, erythritol, or taumatin to the black barley soju obtained after the black barley leaching and aging step.

In addition, the present invention performs the step of adding Psyllium husks to the sweetened black barley soju by adding Psyllium husk extract, deodorized, and aged.

In addition, the present invention. The psyllium husks are roasted with a low heat of 40 to 60°C, and the pessimus husk deodorization step of removing the carbonized odor of the psyllium by evaporation of ethyl alcohol by spraying 10-60 ml of ethyl alcohol per 1,000 g of the psyllium husk.

In addition, in the present invention, the Psyllium husk extract performs a step of aging Psyllium husks obtained in a gelled state by aging the Psyllium husks deodorized for 30 to 60 days.

The present invention has the effect of shortening the manufacturing period of black barley soju compared to the manufacturing period of distilled barley soju because the manufacturing of diluted alcohol and black barley for leaching can be performed in parallel.

In addition, the black barley soju produced by the present invention has a more tasteful effect than the distilled barley soju produced by the entry of barley flour.

In addition, according to the present invention, black barley soju prepared as roasted black barley from which carbonized odor is removed by evaporation of ethyl alcohol has no carbonized odor.

In addition, the present invention has the effect of a simpler manufacturing method than the method of manufacturing distilled barley soju by milling, steaming, and entering barley.

In addition, black barley soju prepared by the present invention anthocyanin (Anthocyanin), beta glucan (B-Glucan). Rich in dietary fiber, potassium, and laminin, it helps relieve diabetes, hypertension, and stroke ductal diseases when drinking, and is good for diet and skin care, improves cholesterol levels and facilitates bowel movements. Helps diuretic, improves kidney health, and inhibits the absorption of heavy metals into the body.

In addition, the black barley soju prepared according to the present invention contains dietary fiber, which increases the mobility of stool in the intestine, increases the size of the stool, and shortens the passage time of the large intestine, thereby improving constipation.

In addition, black barley soju prepared according to the present invention uses freeze-dried and refined black barley, so that the deep and rich taste and aroma of black barley are retained as it is, and a soft texture can be felt.

Figure 1: A flow chart of a diluted soju manufacturing method using black barley of the present invention.
Figure 2: A flow chart of the step of adding the P.
Figure 3: A photograph of the black barley soju prepared according to the present invention packaged in a bottle.

The present invention harvests and cleans black barley (Gomjeo-ri), removes stir-fry and carbonized impurities, freeze-dried, and aged, and added to dilute alcohol to extract the components of black barley and obtain tablets. Diluted soju manufacturing method using black barley to obtain soju, it can also be applied to rice barley, sticky barley, and neul barley.

The Black Barley is a premium barley variety that was successfully bred for the first time in the world by the National Institute of Food Science under the Rural Development Administration in 2012. It is rich in anthocyanins and beta-glucans that help relieve diabetes, hypertension, and stroke vestibule disease, and are effective for diet and skin care. . The black barley contains about 4 times the antioxidant substance, anthocyanin, 1.5 times more dietary fiber, and contains a large amount of beta-glucan, which is known as the three major natural moisturizers, and helps moisturize the skin.

In other words, since the anthocyanin strengthens blood vessels and discharges waste products from blood vessels, it helps to prevent vascular diseases, and beta-glucan acts as a vascular cleaner that discharges blood vessel waste products, thereby lowering cholesterol to prevent cardiovascular disease, i.e., high blood pressure. It is effective in metabolic syndrome such as and stroke. It has been announced by the Food and Drug Administration (FDA) that the black barley is rich in beta glucan, and the anthocyanin content is 4 times richer in black barley (128 μg/g) than general barley (32 μg/g). The National Institute of Food Science and Technology of Korea announced that it is far superior to black rice (74.1μg/g), Seoritae (92.4μg/g), and blueberry (108.8μg/g).

The present invention performs a black barley washing step (S10) of removing impurities by harvesting black barley. The black barley washing step (S 10) is a step of harvesting the ears of black barley in a state that is sufficiently full, ripe, and turned black, and washing them thoroughly with water.The harvested black barley is injected into a washing machine and sprayed or washed with water. Or, by generating ultrasonic waves from an ultrasonic vibrator in a water tank composed of an ultrasonic vibrator, impurities such as dust, harmful substances and residual pesticides attached to the ear are removed to improve the cleanliness and hygiene of black barley.

After the black barley washing step (S 10), the black barley drying step (S 20) is performed to remove the washing water of the washed black barley, and the black barley drying step (S 20) is performed to advance the black barley into the drying chamber of the dryer. In the state of being placed on a conveyor, it is dried for 20 to 60 minutes at 25 to 50°C so that the moisture content of black barley is 3 to 15% by weight of the weight of black barley. The black barley drying step (S 20) is a step of drying the black barley with appropriate moisture while removing the water added to the black barley in the black barley washing step (S 10) by a hot air drying method or an infrared air flow drying method. Performed.

The dryer used in the black barley drying step (S20) has an inlet through which the black barley to be dried is introduced, and an outlet through which the dried black barley is discharged is formed on the other side, and the black barley from the inlet to the outlet inside the main body. A mesh conveyor that sequentially transports barley by loading is constructed. In the dryer, since the time when the conveyor drawn in from the inlet is discharged to the outlet becomes the drying time, the conveyor moves forward while the washed black barley is loaded on the conveyor to dry the black barley with a hot air or infrared rays.

The hot air drying method includes a hot air blower for blowing hot air to the dryer. The hot air blower heats the inhaled air to 25 to 50°C and blows it from the upper side of the body to the conveyor, and the blown heated air passes through the black barley and mesh conveyor from the top to the bottom to dry the black barley. . When the drying temperature is 25°C or less, some of the washed black barleys are not completely dried due to the low hot air temperature, and when the drying temperature is 50°C or higher, the hot air temperature is unnecessarily high, causing carbonization in some black barleys.

The infrared airflow drying method consists of an infrared generator that emits infrared rays to the dryer, and the infrared generator is installed inside a case with an opening at the bottom, and passes only the infrared component of heat radiated from the heater that emits heat according to the supplied current. Consisting of a ceramic filter that emits infrared rays according to the natural frequency of the sea skating, infrared rays are irradiated from the upper side of the body to the conveyor, and the irradiated infrared rays pass through the black barley and mesh conveyor from the top to the bottom for 20 to 60 minutes. While the black barley becomes dry. If the drying time of the black barley is less than 20 minutes, the color of the black barley is maintained, but moisture remains in the outer skin of the black barley ears, and if the drying time of the black barley is longer than 60 minutes, the outer skin of the black barley ears is dried. Color changes occur in some black barley.

When the moisture content of the dried black barley is less than 3% by weight of the black barley weight, the roasting time is small, but the moisture is insufficient and the ear is split, and the moisture content of the dried black barley is 15% by weight of the black barley weight. In the case of abnormality, it takes more time than necessary for roasting. That is, when the moisture content of the dried black barley is 3 to 15% by weight of the weight of the black barley, the black barley can be optimally fried.

After the black barley drying step (S 20), a black barley roasting step (S 30) is performed in which the black barley is slowly cooked and roasted (roasting) with dry heat so that the dried black barley has the best taste and aroma. do. In the black barley roasting step (S30), the black barley is cooked for 40 to 60 minutes without adding moisture using dry heat of 70 to 80°C, that is, stir-frying in an oven or roaster.

The black barley increases anthocyanin, which is an antioxidant, compared to before roasting by the black barley roasting step (S30), adds the unique flavor of black barley, and makes the soju taste, anthocyanin, and beta-glucan well worrisome during aging. do. Since the black barley is roasted to produce black barley soju, the raw grain odor of black barley, that is, the green smell, does not occur, and the fragrant aroma of roasted black barley spreads in the black soju, thereby improving the taste of the taste of consumers. Soju can realize the deep and rich taste and medicinal properties of black barley. Compared to the distilled barley shochu produced by the entry of the barley flour of the prior art, the black barley shochu made from roasted black barley has a more palatable taste.

When the roasting temperature of the black barley is 70°C or less, the black barley is not roasted. When the roasting temperature of the black barley is 80°C or more, the black barley is instantly carbonized. If the roasting time of the black barley is less than 40 minutes, the color of the black barley is good. However, even if it is aged, the savory taste of black barley is not well-worn, and when the roasting time of black barley is more than 60 minutes, the grains of black barley There is a case that a crack occurs in the.

After the black barley roasting step (S30), ethyl alcohol is sprayed on the roasted black barley by spray installed on the top or outside of the oven or roaster to remove the carbonized smell of black barley by evaporation of ethyl alcohol. Perform the black barley deodorization step (S40) to minimize the bitterness and taste of black barley. The ethyl alcohol has a low boiling point of 78°C, so it can evaporate well at a low temperature and can be consumed by humans, so when the ethyl alcohol sprayed on the volek barley is evaporated, the carbonized smell of black barley is captured and together. Since the carbonized odor of black barley is removed by evaporation, the black barley soju produced by the invention has no carbonized odor.

When 20 to 80 ml of ethyl alcohol is sprayed per 1,000 g of black barley roasted by spray installed on the top or outside of the oven or roaster, the ethyl alcohol attached to the black barley is evaporated by the heat of the outside air to carbonize the black barley. By removing odors together, it adds flavor to the black barley scent. If the ethyl alcohol is less than 20 ml per 1,000 g of black barley, the carbonized odor of black barley is not completely removed. If the ethyl alcohol is more than 1,000 g of black barley, the ethyl alcohol is excessive and the smell of alcohol remains somewhat in the black barley. There will be.

After the black barley deodorization step (S40), a carbonized impurity removal step (S50) of removing carbonized impurities generated in the black barley roasting step (S30) is performed. In the step of removing carbonized impurities (S 50), the freeze-dried black barley is filtered (filtered) through a mesh formed with a mesh spacing of 1.5 to 3 mm to discharge small carbonized substances or carbonized chaff. Collect the grains of.

When the freeze-dried black barley is placed on the top of the net and vibration is applied to the net, carbonized small substances or carbonized chaff fall under the net, and the grains of black barley are left in the net and collected in the net. Collect the grains of barley. The carbonized small material passes through the 1.5mm mesh and is not collected in the mesh, and the carbonized chaff is larger than the carbonized small material and smaller in size than the grains of black barley, so it does not pass through the 1.5mm mesh of the net. As it passes through the 3mm mesh, it will not be collected in the net, and the grains of black barley are more than 3.5mm, so they cannot pass through the net of 3mm mesh and are collected in the net.

After the carbonized impurities removing step (S50), the roasted black barley from which the carbonized impurities have been removed is instantaneously frozen at a low temperature and a black barley freeze-drying step (S60) of purifying moisture is performed. The black barley freeze-drying step (S 60) performs a freeze-drying method of removing moisture by freezing the roasted black barley from which carbonized impurities have been removed at a temperature below the freezing point, and retaining the deep and rich taste and aroma of the black barley. As it is retained, the drying time is reduced to 1/4 to 1/10 compared to the natural drying method.

In the roasted black barley subjected to the black barley freeze-drying step (S 60), the heat applied to the ice is used as the latent heat of sublimation at a pressure and temperature below the triple point of water (4.6 torr, 0°C), so that the ice gradually sublimates. By maintaining a constant temperature corresponding to the external pressure, moisture in the black barley is removed as it is frozen at a low temperature, so that the physical and chemical changes of black barley are very small, and it has a porous structure, resulting in a dried black barley with good resilience.

The freeze-dried roasted black barley maintains its characteristics and original shape while preventing moisture absorption, so that the taste can be maximized when leaching and aging in soju, while maintaining its original shape when refining, making it easy to purify. The freeze dryer is not particularly limited as long as it is capable of freezing and drying the roasted black barley at a low temperature, and the drying time is also sufficient as long as it is a time to dry the roasted black barley.

After the black barley freeze-drying step (S60), black barley leaching is obtained by impregnating black barley from which carbonized impurities are removed in diluted alcohol and aging for 15 to 90 days to obtain black barley soju of 10 to 35 vol% alcohol according to consumer preference. Perform the aging step (S 70). The black barley leaching and aging step (S 70) impregnates 10 to 40 g of black barley from which carbonized impurities are removed per 1,000 ml of diluted alcohol according to the alcohol content (concentration) of the diluted alcohol, the taste of the black barley flavor, or the color of the black barley soju. And mature for 15 to 90 days.

In the black barley leaching and aging step (S 70), the anthocyanin and beta glucan components of the black barley are leached so that the taste and color of black barley are concerned so as to be suitable for the alcohol content and taste of the diluted alcohol. If the aging period is less than 15 days, the amount of anthocyanin and beta glucan eluted in the black barley soju is low and the black barley flavor is low. If the aging period is longer than 90 days, the elution amount of anthocyanin and beta glucan in the black barley soju is abundant. There is no loss, but the manufacturing period is long.

If the amount of black barley from which carbonized impurities are removed per 1,000 ml of diluted alcohol is impregnated with less than 10 g, the color of the black barley soju is light, so it feels less like black barley soju, and black barley from which carbonized impurities are removed per 1,000 ml of diluted alcohol is used. If it is impregnated with more than 40g, the color of Black Barley Soju is too dark, so it feels more like Coke than alcohol.

The maturation of the black barley gives the diluted soju a soft taste and stabilizes the bond between anthocyanin and beta glucan components and the rich taste of black barley to reach equilibrium. Because the black barley has excellent moisture absorption rate, even if roasted, black barley soju can feel the soft texture and black barley scent, and nutrients such as anthocyanins and beta glucans are dissolved in the soju during the aging process of black barley soju. Because there is no loss, black barley soju prevents vascular diseases such as high blood pressure. That is, the black barley soju prepared by the present invention is rich in anthocyanins and beta glucans, helps relieve diabetes, hypertension, stroke, and vascular disease overcome when drinking, and improves the efficacy of diet and skin care, intestinal function, and constipation.

The diluted alcohol is a mixture of alcohol having an alcohol concentration of 99 to 93 vol% with the casting water, and the casting water refers to the purified water used to dilute the alcohol, and purified water treated to be suitable for the casting water may be used. Since the casting water and alcohol are ready-made products, a description of the production method of the casting water and alcohol will be omitted. The present invention can be carried out in parallel with the production of diluted alcohol and the production of black barley, that is, the black barley washing step (S 10) to the carbonized impurity removal step (S 50), so that the production period of black barley shochu is distilled barley shochu. It is shorter than the manufacturing period, and the method is simpler than the manufacturing method of distilled barley shochu by milling, increasing, and entering the country.

After the black barley leaching and aging step (S 70), the black barley soju is filtered through finer particles to complete the black barley soju, and the black barley refining step (S 80) is performed. When there are impurities that have not been filtered in the carbonized impurity removal step (S50), or if there is an impurity that has not been filtered, or for a soft throat, that is, a smooth texture, it is filtered with finer particles to obtain black barley soju without impregnation.

In the black barley refining step (S 80), the black barley soju is filtered by filtering impurities and adsorbing foreign substances, removing alcohol odors and bad taste, reducing the tangy bitter taste peculiar to alcohol, and producing a soft and mellow taste. Put in the configured pressure filter and purify by pressurizing at a pressure of 0.3 ~ 0.5kgf / ㎠, the purification method of black barley soju is not limited thereto, and a filtration method widely known in the art may be used.

The black barley has a cold nature in oriental medicine, so it is met with hot soju, so black barley soju becomes an intermediate drink so that anyone can consume it regardless of the constitution of a person. Blood vessels are strengthened by anthocyanins and beta glucans, and waste products from blood vessels are discharged to prevent vascular diseases and metabolic syndromes such as high blood pressure and stroke.

A sweetening step (S 90) of adding a trace amount of enzyme-treated stevia, erythritol, or taumatin to the black barley soju obtained after the black barley refining step (S 80). ), and in the sweetening step (S 90), the taste, flavor, and nutrients of black barley soju are not changed, and sweetness is added to expand the range of choices of consumers.

Stevia is one of the water-soluble sweeteners and produces a sweet taste 300 times that of sugar. Since the raw material is a plant, it is not absorbed and discharged into the body even when consumed by humans, so it is harmless to the human body. The erythritol is a sweetener that has a sweetness of about 70 to 80% of sugar and has a refreshing sweetness and is hardly absorbed and discharged into the body, so it is harmless to the human body. The tomato is a protein sweetener obtained by extracting and purifying the fruit of Taumatococcus daniellii, which grows wild in the forests of the tropical forests of Africa, with water, and has a sweetness of about 5,000 to 8,000 times that of sugar. Used as a sweetener and flavor enhancer, it improves the flavor of black barley shochu, relieves unpleasant bitterness, and removes the fishy taste of black barley.

After the sweetening step (S 90), 10-20 ㎖ of gelatinized Psyllium husk extract is added per 340 ㎖ of black barley soju (based on 1 bottle of order) to give the effect of sweetened black barley soju. To perform the step of adding the seed skin (S100). The step of adding the psyllium husk (S 100) may not be performed after the sweetening step (S 90), but after the black barley refining step (S 80). In this case, the sweetening step (S 90) after performing the step of adding psyllium husk (S 100) ) Is performed.

In the case where the gelatinized product of Psyllium husk is less than 10 ml, there is little effect of diet efficacy, cholesterol level improvement, constipation improvement, diuretic effect even when people drink black barley soju added to Psyllium husk extract. If the gelation) is more than 20㎖, it has good diet efficacy, cholesterol level improvement, constipation improvement, and diuretic effect, but dietary fiber is dissolved in black barley soju, which makes it difficult to drink.

The step of adding Psyllium husk (S 100) is impregnating a gelled form of Psyllium husk produced with Psyllium husks into sweetened black barley soju, and the gelation of Psyllium husks is easily dissolved in alcohol and is lighter than alcohol. By blocking evaporation, a capcover effect can be obtained. Black barley soju in which Psyllium husk is dissolved is effective in diet, blood circulation, diuresis, and bowel movements due to dietary fiber.

The step of adding the serrata (S 100) includes the step of washing the serrata (S 100-1), the abrasion step (S 100-2), the deodorization step (S 100-3), the aging step (S 100-4), and gelation. The filtering step (S 100-5) is performed. In the step (S 100-1), the harvested seedling skin is put into a washing machine, and impurities such as dust, harmful substances and residual pesticides attached to the seedling skin are removed by sprayed water or flowing water to cleanse the seedling skin. Improve hygiene and clean.

After the teat skin washing step (S 100-1), the teased skin thinning step (S 100-2) is performed in which the washed teased skin is dried with heat, and the teased skin thinning step (S 100-2) is a state in which the teased skin is put into an oven, roaster, etc. Cook for 15 to 25 minutes without adding moisture using mild heat at 40 to 60°C, that is, roast. In the psyllium husk thinning step (S 100-2), the psyllium husk is slowly evenly distributed on the outside and inside by weak heat so that the dietary fiber of the psyllium husk is gelled in the pessimus skin aging step (S 100-4). Cook.

When the roasting temperature of the chaff skin is less than 40°C, the roasting of the chaff skin does not occur, and when the roasting temperature of the chaff skin is above 60°C, a phenomenon in which the chaff skin is rapidly carbonized occurs. When the roasting time of the psyllium husk is less than 15 minutes, the dietary fiber of the pessimus husk takes a long time to form a gel in the aging step (S 100-4), and when the roasting time of the psyllium husk is 25 minutes or more, The dietary fiber of is destroyed or gelation is easily formed in the aging step (S 100-4), but unnecessary attenuation time is lengthened. The gelation refers to a state before the diluted alcohol impregnated with Psyllium husk is coagulated into a jelly, that is, a semi-solid state.

After the peeling step (S 100-2), ethyl alcohol is sprayed onto the peeled tea with a spray installed on the top or outside of the oven or roaster to remove the carbonized smell and the smell of green tea from the peel of the tea by evaporation of ethyl alcohol. The tea peel deodorization step (S 100-3) is performed to minimize the taste and bitterness of the tea peel in barley soju. In the deodorizing step (S 100-3), by spraying 10 to 60 ml of ethyl alcohol per 1,000 g of the peel by spray installed on the top or outside of the oven or roasting machine, the ethyl alcohol attached to the peel is weakened by mild heat. As it evaporates, it discharges and removes the carbonized odor and green odor of the peel.

Since the ethyl alcohol has a low boiling point of 78°C, it evaporates well at a low temperature and can be consumed by humans, so when using this characteristic of ethyl alcohol, the ethyl alcohol sprayed on the peel will be evaporated by the roasting temperature of the peel. At this time, the carbonized odor of the Psyllium husk is collected and evaporated together to remove the carbonized odor of the Psyllium husk, so the black barley soju produced by the invention has no carbonized odor. When the ethyl alcohol is less than 10 ml per 1,000 g of psyllium husk, the removal of the carbonized odor of psyllium husk is not complete. When the amount of ethyl alcohol is more than 60 ml per 1,000 g of psyllium husks, the ethyl alcohol is excessive and the smell of alcohol remains in the psyllium husk. .

After the deodorization step (S 100-3), the deodorized tea peel is aged for 30 to 60 days at 20 to 30°C in dilute alcohol so that it is suitable for the alcohol content, so that it becomes gelled, and the dietary fiber is dissolved. A step of aging Psyllium husk to obtain a gelled product (S 100-4) is performed. When the aging temperature is less than 20°C, the aging of the peel is not well, and when the aging temperature is more than 30°C, the aging temperature of the peel is high and energy consumption increases. When the aging period is less than 30 days, it is difficult to obtain a gelatinized product of Psyllium husk, and when the aging period is more than 60 days, the diluted alcohol is aged even after the gelation is formed, and an unnecessary aging period is required.

The aging of Psyllium husks allows the dietary fiber of Psyllium husks to ripen well for drinking, and when black barley soju with Psyllium husks is added, the dietary fiber of Psyllium husks makes you feel full, so you eat less alcoholic beverages and smooth bowel movements. By doing so, it helps diet, improves cholesterol levels, improves blood circulation, diuretic action, and facilitates urine output, which is effective in strengthening kidneys.

After the aging step (S 100-4), the gelling product of Psyllium husk is filtered with finer particles (filtering) to obtain a little odorless and tasteless gelling material, that is, a gelling extract ( S 100-5) is performed. In the aging step (S 100-4) of the tea plant, when there are long dietary fiber and impurities that could not be discharged in the tea bean skin thinning stage (S 100-2), since the long dietary fiber interferes with the neck of black barley soju. Alternatively, a gelated extract of Psyllium husk without impregnation is obtained by filtering with finer particles for a soft throat, that is, a soft texture, and a filtration method well known in the art is used.

The psyllium husk is the skin (blood) of plantain seeds (pistil) and is used as a drug to treat constipation by increasing the amount of stool, and more than 80% is made of dietary fiber, and it contains water-soluble and water-insoluble dietary fiber evenly. Contains. Water-soluble dietary fiber absorbs intestinal debris and increases the viscosity of stool to increase stool mobility, while insoluble dietary fiber absorbs moisture to increase the size of stool, shortens the passage time of the large intestine to improve constipation and It is not absorbed and promotes bowel movements most similar to physiological phenomena.

Sensory evaluation was performed on the black barley soju prepared without adding the Psyllium husk extract according to the present invention and the diluted soju sold in Korea.

Example 1

Example 1 is to remove carbonized impurities by spraying 30 ml of ethyl alcohol per 1,000 g of black barley while drying black barley to a moisture content of 5% by weight and roasting in a dry heat oven at 73°C for 40 minutes. Alcohol was mixed, and 15 g of black barley from which carbonized impurities were removed per 1,000 ml of diluted alcohol was impregnated and aged for 25 days to obtain black barley shochu having a frequency of 10 vol%.

Example 2

In Example 2, the black barley was dried to a moisture content of 9% by weight and roasted in a dry heat oven at 75°C for 50 minutes, spraying 60 ml of ethyl alcohol per 1,000 g of black barley to remove carbonized impurities, and then having an alcohol concentration of 95 vol% in the casting water. Alcohol was mixed, and 25 g of black barley from which carbonized impurities were removed per 1,000 ml of diluted alcohol was impregnated and aged for 50 days to obtain black barley shochu having a frequency of 20 vol%.

Example 3

Example 3 is to remove carbonized impurities by spraying 70 ml of ethyl alcohol per 1,000 g of black barley while drying the black barley to a moisture content of 13% by weight and roasting in a dry heat oven at 77°C for 60 minutes. Alcohol was mixed, and 35 g of black barley from which carbonized impurities were removed per 1,000 ml of diluted alcohol was impregnated and aged for 80 days to obtain black barley shochu having a frequency of 35 vol%.

Comparative Example 1

Comparative Example 1 is a diluted soju of 17.8% of A company commercially available in Korea.

Test Example 1: Sensory evaluation

For the black barley soju prepared in Examples 1 to 3 and the soju of Comparative Example 1, 30 panelists who fully understood the contents of sensory evaluation in advance were selected, and the color, aroma, throat, and taste were rated by 5 points. By evaluating by the method, the score was marked as 5 the best and 1 the worst, and the quality characteristics were investigated by selecting 5 products with high scores. The results are shown in Table 1 below.

division Example 1 Example 2 Example 3 Comparative Example 1 color 4.7±0.1 4.6±0.2 4.5±0.1 3.9±0.2 incense 4.5±0.1 4.8±0.1 4.6±0.2 3.5±0.3 Neck 4.8±0.2 4.8±0.1 4.7±0.1 3.6±0.3 flavor 4.7±0.3 4.8±0.1 4.7±0.2 3.7±0.2

As shown in Table 1, the black barley soju of Examples 1 to 4 according to the present invention was able to feel the characteristic flavor and excellent taste of black barley compared to the soju of Comparative Example 1, and was used in diet and skin care. The efficacy and efficacy of preventing metabolic syndrome such as hypertension and stroke were not carried out due to the duration of the experiment and medical investigation.

The terms or words used in the specification and claims of the present invention are not limited to a conventional or dictionary meaning, and the inventor can appropriately define the concept of terms in order to describe his own invention in the best way. Based on the point, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.

Therefore, since the embodiments described in the detailed description of the present invention and the configuration shown in the drawings are only the most preferred embodiment of the present invention, the scope of the present invention is limited to the described embodiments and should not be defined, but at the time of filing of the present invention. In this case, it should be understood that variations are possible or may exist, and should be determined by the claims and equivalents.

S 10: Black barley washing step S 20: Black barley drying step
S 30: Black barley roasting step S 40: Black barley deodorizing step
S 50: carbonized impurities removal step S 60: black barley freeze drying step
S 70: black barley leaching aging step S 80: black barley refining step
S 90: sweetening step S 100: psyllium husk addition step
S 100-1: Peony skin cleaning step S 100-2: Peony skin thinning step
S 100-2: Psyllium husk deodorization step S 100-4: Psyllium husk aging stage
S 100-5: gelation filtration step

Claims (8)

In the diluted soju manufacturing method using black barley,
Black barley drying step of drying the black barley to a moisture content of 3 to 15% by weight;
Black barley roasting step of roasting the dried black barley in dry heat of 70 to 80°C;
A black barley deodorizing step of spraying 20 to 80 ml of ethyl alcohol per 1,000 g of roasted black barley with a spray to capture the carbonized smell of black barley when the ethyl alcohol evaporates and evaporate together to remove the carbonized smell of black barley;
A carbonized impurity removal step of removing carbonized impurities from the deodorized black barley by filtration (filtering) of a mesh having a mesh spacing of 2 to 4 mm and collecting grains;
Black barley leaching and aging step of obtaining black barley soju by impregnating black barley from which carbonization impurities have been removed in diluted alcohol and aging for 15 to 90 days. Diluted soju production method using black barley, characterized in that.
The method of claim 1,
The black barley roasting step is a diluted soju manufacturing method using black barley, characterized in that the black barley stir-fry for 40 to 60 minutes.
delete delete The method of claim 2,
Preparation of diluted soju using black barley, characterized in that performing a sweetening step of adding enzyme-treated stevia, erythritol, or taumatin to the black barley soju obtained after the black barley leaching and aging step Way.
The method of claim 5,
Diluted soju production method using black barley, characterized in that performing the step of adding the tea peeling to the sweetened black barley soju by adding tea peeling, deodorizing, and matured tea peeling extract.
The method of claim 6,
The peeling is performed with a peeling step of roasting with low heat of 40 to 60°C, and a deodorizing step of removing the carbonized smell of the peel of tea by evaporating ethyl alcohol by spraying 10 to 60 ml of ethyl alcohol per 1,000 g of the peel. Diluted soju manufacturing method using black barley, characterized by
The method of claim 7,
The Psyllium husk extract is a dilute soju production method using black barley, characterized in that the aging of Psyllium husks obtained in a gelled state by aging the Psyllium husks deodorized for 30 to 60 days.

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