KR102399885B1 - Manufacturing method of Distilled Spirits using Dried Persimmon - Google Patents

Abstract

The present invention relates to a method for manufacturing distilled liquor using dried persimmons, comprising the steps of mixing 1 to 10 parts by weight of dried persimmon and 1 to 5 parts by weight of corn powder to 100 parts by weight of non-glutinous rice powder, putting them in a steamer, and then steaming to prepare a rice cake (Step 1) ); Preparing yeast using sorghum (step 2); A yeast extract preparation step of adding 1,500 to 1,600 parts by weight of green tea water to 100 parts by weight of the yeast, immersing it for 8 to 10 hours, stirring it using a stirrer, and then compressing it using a press (step 3); After mixing 1,500 to 1,600 parts by weight of the yeast extract with 100 parts by weight of the rice cake, a step of fermenting it for 4 to 5 days using a fermenter at 25 to 30° C. (step 4); Godubap manufacturing step (step 5) of immersing glutinous rice in dried persimmon extract for 14 to 16 hours to make Godubap, putting soaked glutinous rice in a steamer and steaming; making a mixture by mixing 80 to 90 parts by weight of the godubap, 5 to 10 parts by weight of bellflower, and 1 to 5 deodeok, to 100 parts by weight of the base wine (step 6); After putting the mixture in a fermentation vessel, a deotsul manufacturing step of fermenting for 10 to 15 days in a fermenter at 35 to 40 ° C (step 7); Mixing 1 to 5 parts by weight of taro and 1 to 5 parts by weight of burdock in 100 parts by weight of the deotsul and aging (step 8); and distilling the aged deotsul using a still to make distilled liquor (step 9); It is a technical feature that contains dried persimmons from which pesticides have been removed and can be consumed with confidence. , and has the advantage of improving flavor and color.

Description

Manufacturing method of Distilled Spirits using Dried Persimmon

The present invention relates to a method for manufacturing distilled liquor using dried persimmons, and more specifically, to manufacturing distilled liquor using dried persimmons from which pesticides have been removed. It relates to a manufacturing room of distilled liquor using dried persimmon, which can improve the taste, flavor and color of distilled spirits.

Distilled spirits are alcoholic beverages with high alcohol concentration such as Korean soju, Chinese kaolyangju, Western brandy, whiskey, gin, and vodka. . When the brew is heated, the boiling point (78°C) of alcohol is lower than that of water, so it evaporates before water and cools it to change it into a liquid to obtain a colorless and transparent alcohol with a higher alcohol concentration than the original brew.

Distilled liquor is made by distilling to obtain a higher alcohol content than fermented liquor, and includes whiskey, brandy, rum, gin, vodka, tequila, and distilled soju, which usually contain more than 40% alcohol. Among the distilled spirits, distilled soju is obtained by mixing, fermenting, and distilling the raw materials containing starch and water. As raw materials for distilled soju, grains such as rice, barley and corn, which contain a lot of starch, and documents such as potatoes and sweet potatoes are used.

On the other hand, although it is widely known that persimmons and persimmons have excellent efficacy, it is a situation in which considerable technology is required to produce processed foods of high added value from persimmons and persimmons. Therefore, there are many difficult problems for development, mass production, and industrialization of persimmons and persimmons in consideration of consumer preference and food-related characteristics in terms of processing other than raw fruits. In particular, there are many technical difficulties when manufacturing distilled liquor, a traditional liquor, using persimmon fruit as a raw material.

Republic of Korea Patent Publication No. 10-0353379 (September 18, 2002) discloses a persimmon distilled spirit and a manufacturing method thereof.

The persimmon spirit distilled liquor and its manufacturing method have the advantage of maintaining the unique flavor of persimmon fruit, but there is a disadvantage that it is difficult for people who are in the constitution to refrain from consuming persimmon among the eight constitutions.

KR 10-0353379 B1 2002.09.18.

It is an object of the present invention to prepare distilled liquor using dried persimmons from which pesticides have been removed, but even those who fall under the constitution to refrain from consuming persimmon among the eight constitutions can safely consume it, and improve the taste, flavor and color of distilled spirits It is to provide a method for manufacturing distilled liquor using dried persimmons that can be prepared.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of mixing 1 to 10 parts by weight of dried persimmon and 1 to 5 parts by weight of corn powder to 100 parts by weight of non-glutinous rice powder, putting it in a steamer, and then steaming to prepare a rice cake (step 1); Preparing yeast using sorghum (step 2); A yeast extract preparation step of adding 1,500 to 1,600 parts by weight of green tea water to 100 parts by weight of the yeast, immersing it for 8 to 10 hours, stirring it using a stirrer, and then compressing it using a press (step 3); After mixing 1,500 to 1,600 parts by weight of the yeast extract with 100 parts by weight of the rice cake, a step of fermenting it for 4 to 5 days using a fermenter at 25 to 30° C. (step 4); Godubap manufacturing step (step 5) of immersing glutinous rice in dried persimmon extract for 14 to 16 hours to make Godubap, putting soaked glutinous rice in a steamer and steaming; making a mixture by mixing 80 to 90 parts by weight of godubap, 5 to 10 parts by weight of bellflower, and 1 to 5 deodeok, to 100 parts by weight of the base wine (step 6); After putting the mixture in a fermentation vessel, a deotsul manufacturing step of fermenting for 10 to 15 days in a fermenter at 35 to 40 ° C (step 7); Mixing 1 to 5 parts by weight of taro and 1 to 5 parts by weight of burdock in 100 parts by weight of the deotsul and aging (step 8); and distilling the aged deotsul using a still to make distilled liquor (step 9); It provides a method for manufacturing distilled liquor using dried persimmon, comprising a.

In step 1, the dried persimmon is peeled, the stem is removed, stacked in a dryer using a sieve, dried at a temperature of 21 to 25° C. for 10 to 12 hours at a wind speed of 5 m/s, and then at a temperature of 1 to 3° C. Dry at a wind speed of 6 m/s for 8 to 10 hours, and then dry at a temperature of 10 to 15 °C at a wind speed of 7 m/s for 14 to 16 hours.

In step 2, the yeast is mixed with 150 to 200 parts by weight of peach extract in 100 parts by weight of sorghum, kneaded and molded, and then inoculated with 0.1 to 0.5 parts by weight of yeast and 0.5 to 1.0 parts by weight of yeast in 100 parts by weight of the molded product , fermented for 7-10 days at 20-25 ° C, exposed to sunlight, and the peach extract is prepared by adding 30-40 parts by weight of peaches to 100 parts by weight of mineral water and heating at 80-85 ° C. for 3-4 hours filter

In step 3, the green tea water is filtered after adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100 to 105° C. for 4 to 6 hours. to manufacture

The dried persimmon extract is prepared by putting 30-50 parts by weight of dried persimmon and 1-5 parts by weight of sweet potato in 100 parts by weight of water and heating at 80-90° C. for 5-6 hours.

After step 9, 0.01 to 0.1 parts by weight of the apricot extract is mixed with 100 parts by weight of the distilled liquor, stored in oak barrels and aged for 1 to 2 years at room temperature is added, the apricot extract is added to 100 parts by weight of water After adding ~70 parts by weight, bathing at 100 ~ 110 ℃ for 2 ~ 3 hours, it is prepared by filtration.

Distilled liquor using dried persimmon according to the present invention can be safely consumed using dried persimmon from which pesticides have been removed, and side effects can be minimized even by people with constitutions that should not consume persimmon among the eight constitutions, and the taste of distilled spirits. , and has the advantage of improving flavor and color.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing distilled liquor using dried persimmon according to the present invention will be described.

The manufacturing method of distilled liquor using dried persimmon of the present invention,

Preparing a rice cake by mixing 1 to 10 parts by weight of dried persimmon and 1 to 5 parts by weight of corn powder to 100 parts by weight of non-glutinous rice powder, putting it in a steamer, and then steaming (step 1);

Preparing yeast using sorghum (step 2);

A yeast extract preparation step of adding 1,500 to 1,600 parts by weight of green tea water to 100 parts by weight of the yeast, immersing it for 8 to 10 hours, stirring it using a stirrer, and then compressing it using a press (step 3);

After mixing 1,500 to 1,600 parts by weight of the yeast extract with 100 parts by weight of the rice cake, a step of fermenting it for 4 to 5 days using a fermenter at 25 to 30° C. (step 4);

Godubap manufacturing step (step 5) of immersing glutinous rice in dried persimmon extract for 14 to 16 hours to make Godubap, putting soaked glutinous rice in a steamer and steaming;

making a mixture by mixing 80 to 90 parts by weight of godubap, 5 to 10 parts by weight of bellflower, and 1 to 5 deodeok, to 100 parts by weight of the base wine (step 6);

After putting the mixture in a fermentation vessel, a deotsul manufacturing step of fermenting for 10 to 15 days in a fermenter at 35 to 40 ° C (step 7);

Mixing 1 to 5 parts by weight of taro and 1 to 5 parts by weight of burdock in 100 parts by weight of the deotsul and aging (step 8); and

Distilling the aged deotsul using a still to make distilled liquor (step 9);

includes

Step 1 is a step of preparing a rice cake by mixing 1 to 10 parts by weight of dried persimmon and 1 to 5 parts by weight of corn powder to 100 parts by weight of non-glutinous rice powder, putting it in a steamer, and then steaming.

The dried persimmon is peeled, the stem is removed, the stem is removed and stacked in a dryer using a sieve, dried at a temperature of 21 to 25° C. for 10 to 12 hours at a wind speed of 5 m/s, and then at a temperature of 1 to 3° C. for 8 to 10 hours. After drying at 6m/s, it is prepared by drying at a temperature of 10~15℃ for 14~16 hours at a wind speed of 7m/s.

The corn powder is included to further improve the taste of the spirits.

Step 2 is a step for preparing yeast using sorghum.

The yeast is mixed with 150-200 parts by weight of peach extract in 100 parts by weight of sorghum, kneaded and molded, and then inoculated with 0.1-0.5 parts by weight of yeast and 0.5-1.0 parts by weight of yeast and 0.5-1.0 parts by weight of yeast in 100 parts by weight of the molded product, 20-25 ℃ It is manufactured by fermenting for 7-10 days in a refrigerator and exposing it to sunlight.

The peach extract is obtained by adding 30-40 parts by weight of peaches to 100 parts by weight of mineral water, heating at 80-85° C. for 3-4 hours, and then filtering.

The peach extract is used to further improve the taste and flavor of distilled spirits.

Step 3 is a yeast extract preparation step by adding 1,500 to 1,600 parts by weight of green tea water to 100 parts by weight of the yeast, immersing it for 8 to 10 hours, stirring it using a stirrer, and then compressing it using a presser.

The green tea water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100 to 105° C. for 4 to 6 hours, followed by filtration.

In the present invention, there is an advantage of reducing the bitter taste of distilled spirits by using green vinegar water instead of water when preparing the yeast extract.

Step 4 is a step of mixing 1,500 to 1,600 parts by weight of the yeast extract with 100 parts by weight of the rice cake and fermenting it for 4 to 5 days using a fermenter at 25 to 30° C.

Step 5 is a step of preparing godubap by immersing glutinous rice in dried persimmon extract for 14 to 16 hours and then putting the soaked glutinous rice in a steamer and then steaming.

The dried persimmon extract is prepared by putting 30-50 parts by weight of dried persimmon and 1-5 parts by weight of sweet potato in 100 parts by weight of water and heating at 80-90° C. for 5-6 hours.

When preparing the dried persimmon extract, sweet potatoes are included to further improve the taste of distilled spirits.

Step 6 is a step of making a mixture by mixing 80 to 90 parts by weight of the godubap, 5 to 10 parts by weight of bellflower, and 1 to 5 deodeok, by weight, to 100 parts by weight of the base wine.

The present invention has the advantage that by mixing bellflower and deodeok in the lower alcohol, even those who are in the constitution that should refrain from ingesting persimmon among the eight constitutions can safely consume it.

Step 7 is a step of preparing deotsul by fermenting the mixture in a fermentation vessel for 10 to 15 days in a fermenter at 35 to 40 ° C.

Step 8 is a step of mixing 5 to 10 parts by weight of taro and 1 to 5 parts by weight of burdock in 100 parts by weight of the deotsul, and aging at 20-25° C. for 100-120 days.

The present invention has the advantage that by adding taro and burdock to the aging of the deotsul, even those who have a constitution that should refrain from ingesting persimmon among the eight constitutions can safely consume it.

Step 9 is a step of distilling the aged deotsul using a vacuum distiller to make distilled liquor using dried persimmons. Distilled liquor of the present invention can be prepared from 25 to 50% of distilled liquor.

After step 9, 0.01 to 0.1 parts by weight of the apricot extract is mixed with 100 parts by weight of the distilled liquor, stored in oak barrels, and aged for 1 to 2 years at room temperature may be added.

The present invention has the advantage of improving the taste, flavor and color of the distilled spirit by mixing the apricot extract with the distilled spirit and aging.

The apricot extract is prepared by adding 60 to 70 parts by weight of apricots to 100 parts by weight of water, bathing at 100 to 110° C. for 2-3 hours, and then filtering.

The oak tree is a porous structure, and as the distilled spirits in the barrel and the outside air circulate slowly, the carbon dioxide dissolved in the distilled spirits is discharged, and the interaction between oxygen and distilled spirits enhances the taste and induces a stable aging process. Oak barrels of various types (oak, acacia, chestnut, etc.) may be used, and preferably, oak barrels having a color of light or medium toast are used.

Distilled liquor using dried persimmon according to the present invention can be safely consumed using dried persimmon from which pesticides have been removed, and side effects can be minimized even by people with constitutions that should not consume persimmon among the eight constitutions, and the taste of distilled spirits. , and has the advantage of improving flavor and color.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

10 parts by weight of dried persimmon and 5 parts by weight of corn powder were mixed with 100 parts by weight of non-glutinous rice powder, put in a steamer, and then steamed to prepare a rice cake. After peeling the persimmon, the stem is removed, stacked in a dryer using a sieve, dried at a temperature of 25° C. for 12 hours at a wind speed of 5 m/s, and then dried at a temperature of 1° C. at a wind speed of 6 m/s for 10 hours. It was prepared by drying at a temperature of ℃ at a wind speed of 7 m/s for 16 hours. After mixing 200 parts by weight of peach extract to 100 parts by weight of sorghum, kneading and molding, 0.5 parts by weight of yeast palm and 1.0 parts by weight of yeast are inoculated into 100 parts by weight of molded product, fermented at 25° C. for 7 days, and exposed to sunlight. Yeast was prepared by law. The peach extract was obtained by adding 40 parts by weight of peach to 100 parts by weight of mineral water, heating at 85° C. for 3 hours, and then filtration. After adding 1,500 parts by weight of seaweed water to 100 parts by weight of the yeast and immersing it for 8 hours, the mixture was stirred using a stirrer and then compressed using a press to prepare a yeast extract. The green tea water was prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100° C. for 6 hours, followed by filtration. After mixing 1,500 parts by weight of the yeast extract with 100 parts by weight of the rice cake, it was fermented for 4 days using a fermenter at 25° C. Soaked by immersing glutinous rice in dried persimmon extract for 14 hours, putting soaked glutinous rice in a steamer, and steaming to prepare godubap. The dried persimmon extract was prepared by adding 30 parts by weight of dried persimmons and 5 parts by weight of sweet potatoes to 100 parts by weight of water and heating at 90° C. for 5 hours. 80 parts by weight of the godubap, 10 parts by weight of bellflower, and 5 parts by weight of deodeok were mixed with 100 parts by weight of the base wine to make a mixture. After putting the mixture in a fermentation vessel, it was fermented in a fermenter at 40° C. for 10 days to prepare deotsul. 10 parts by weight of taro and 5 parts by weight of burdock were mixed with 100 parts by weight of the deosul, and aged at 25° C. for 100 days. The aged deotsul was distilled using a vacuum distiller to prepare distilled liquor using 41% dried persimmon.

In Example 1, 0.1 parts by weight of the apricot extract was mixed with 100 parts by weight of the distilled liquor, stored in oak barrels and aged for 1 year at room temperature, and the rest was the same to prepare distilled liquor using dried persimmons. The apricot extract was prepared by adding 70 parts by weight of apricots to 100 parts by weight of water, bathing at 110° C. for 2 hours, and then filtering.

[Comparative Example 1]

10 kg of rice was steamed, and 2 kg of steamed rice, 25 g of yeast, 40 g of yeast, and 3 liters of water were mixed among 10 kg of the steamed rice and fermented at 26° C. for 24 hours, followed by fermenting in one step. Of the 10 kg of the steamed rice, 8 kg of steamed rice, 200 g of yeast, 200 g of treated red rice, and 12 liters of water were mixed, and fermented liquor was produced through two-stage soaking, which was fermented at 24° C. for 7 days. Persimmon distilled liquor was produced by primary filtration, distillation, aging, and secondary filtration of the fermented liquor. The treated hongsi was put in a plastic bag at a ratio of 5:1 (w/w) with persimmon apple (Fuji) and maintained at 30° C. for 7 days, but the persimmon and apple were sealed in a plastic bag and then stored in a polycarbonate box. After centrifugation at 3,000 rpm for 10 minutes using a centrifugal separator during the first filtration, the supernatant was filtered with a 0.45 μm filter, and then filtered with a 0.25 μm filter during the second filtration. The aging was performed by adding 5 persimmon chips (1×1×5 cm) sterilized at 121° C. and 1.5 atmospheres for 15 minutes in a steam high pressure cooker to 1 liter of distilled liquor, and then aged at 10° C. for 3 months in a stainless steel barrel.

[Experimental Example 1]

The spirits using the dried persimmons prepared in Examples 1 and 24 and the distilled spirits prepared in Comparative Example 1 were subjected to sensory tests such as taste, aroma, color, swallowing, and overall preference by a sensory tester. The measured results were averaged and shown in Table 1. The sensory test was measured using the 9-point scale method by 30 sensory test personnel with more than 2 years of sensory test experience.

taste incense color throat swallowing overall symbol Example 1 8.5 8.6 8.6 8.4 8.5 Example 2 8.7 8.7 8.7 8.8 8.7 Comparative Example 1 7.7 7.7 7.9 7.4 7.7

As can be seen from Table 1, it can be confirmed that the distilled spirits using the dried persimmons of Examples 1 and 2 prepared according to the present invention are superior to the distilled spirits of Comparative Example 1 in taste, aroma, color, and swallowing of the spirits. there is.

[Comparative Example 2]

In Example 1, distilled liquor using dried persimmon was prepared in the same manner except that 80 parts by weight of godubap was mixed with 100 parts by weight of the base wine to make a mixture, and the deotsul alone was aged at 25° C. for 100 days. prepared.

[Experimental Example 2]

For distilled liquor using dried persimmons prepared in Example 1 and Comparative Example 2, the hangover degree was measured using a 9-point scale method for 20 adult males with a pastoral constitution. The measured results were averaged and shown in Table 2. (9 points: no hangover, 1 point: severe hangover)

Example 1 Comparative Example 2 hangover degree 8.8 6.1

As can be seen from Table 2, it can be confirmed that the distilled liquor using the dried persimmon of Example 1 does not have a hangover compared to the distilled liquor using the dried persimmon of Comparative Example 2.

Therefore, distilled liquor using dried persimmon according to the present invention has the advantage that it can be safely consumed even by people who have constitutions that should not consume persimmon among the eight constitutions.

Claims (6)

Preparing a rice cake by mixing 1 to 10 parts by weight of dried persimmon and 1 to 5 parts by weight of corn powder to 100 parts by weight of non-glutinous rice powder, putting it in a steamer, and then steaming (step 1);
Preparing yeast using sorghum (step 2);
A yeast extract preparation step (step 3) of adding 1,500 to 1,600 parts by weight of green tea water to 100 parts by weight of the yeast, immersing it for 8 to 10 hours, stirring it using a stirrer, and then compressing it using a presser;
After mixing 1,500 to 1,600 parts by weight of the yeast extract with 100 parts by weight of the rice cake, the manufacturing step of fermenting for 4 to 5 days using a fermenter at 25 to 30° C. (step 4);
Godubap manufacturing step (step 5) of immersing glutinous rice in dried persimmon extract for 14 to 16 hours to make Godubap, putting soaked glutinous rice in a steamer and steaming;
making a mixture by mixing 80 to 90 parts by weight of the godubap, 5 to 10 parts by weight of bellflower, and 1 to 5 parts by weight of deodeok to 100 parts by weight of the base wine (step 6);
After putting the mixture in a fermentation vessel, a deotsul manufacturing step of fermenting for 10 to 15 days in a fermenter at 35 to 40 ° C (step 7);
mixing 1 to 5 parts by weight of taro and 1 to 5 parts by weight of burdock in 100 parts by weight of the deotsul and aging (step 8); and
Distilling the aged deotsul using a still to make distilled liquor (step 9);
including,
In step 2,
The yeast is mixed with 150 to 200 parts by weight of peach extract in 100 parts by weight of sorghum, kneaded and molded, and then inoculated with 0.1 to 0.5 parts by weight of yeast mold and 0.5 to 1.0 parts by weight of yeast in 100 parts by weight of the molded product, at 20-25 ℃ Fermented for 7-10 days, exposed to the sun to make it legal,
The peach extract is filtered after putting 30-40 parts by weight of peaches in 100 parts by weight of mineral water and heating at 80-85 ℃ for 3-4 hours,
A method for manufacturing distilled spirits using dried persimmons.
The method of claim 1, wherein in step 1,
The dried persimmons are peeled, the stems are removed, stacked in a dryer using a sieve, dried at a temperature of 21 to 25 ° C for 10 to 12 hours at a wind speed of 5 m/s, and then at a temperature of 1 to 3 ° C, wind speed for 8 to 10 hours. After drying at 6m/s, drying at a temperature of 10~15℃ for 14~16 hours at a wind speed of 7m/s,
A method for manufacturing distilled spirits using dried persimmons.
delete The method of claim 1, wherein in step 3,
The green tea water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of plum, and 5% by weight of omija, and heating at 100 to 105° C. for 4 to 6 hours, followed by filtration.
A method for manufacturing distilled spirits using dried persimmons.
The method of claim 1,
The dried persimmon extract is prepared by putting 30-50 parts by weight of dried persimmon and 1-5 parts by weight of sweet potato in 100 parts by weight of water and heating at 80-90° C. for 5-6 hours,
A method for manufacturing distilled spirits using dried persimmons.
The method of claim 1,
After step 9, the step of mixing 0.01 to 0.1 parts by weight of apricot extract with 100 parts by weight of the distilled liquor and storing it in oak barrels for 1 to 2 years at room temperature is added,
The apricot extract is prepared by adding 60 to 70 parts by weight of apricots to 100 parts by weight of water, bathing at 100 to 110° C. for 2-3 hours, and then filtering,
A method for manufacturing distilled spirits using dried persimmons.