KR102572606B1 - Method of manufacturing distilled liquor - Google Patents
Method of manufacturing distilled liquor Download PDFInfo
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- KR102572606B1 KR102572606B1 KR1020200089368A KR20200089368A KR102572606B1 KR 102572606 B1 KR102572606 B1 KR 102572606B1 KR 1020200089368 A KR1020200089368 A KR 1020200089368A KR 20200089368 A KR20200089368 A KR 20200089368A KR 102572606 B1 KR102572606 B1 KR 102572606B1
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- fermentation
- raw material
- sugar
- fermentation raw
- stock solution
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- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 101
- 230000004151 fermentation Effects 0.000 claims abstract description 100
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 239000011550 stock solution Substances 0.000 claims abstract description 21
- 239000005418 vegetable material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229930091371 Fructose Natural products 0.000 claims abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 5
- 239000005715 Fructose Substances 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 3
- 235000014036 Castanea Nutrition 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 244000131360 Morinda citrifolia Species 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000017524 noni Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 235000019986 distilled beverage Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 7
- 235000019985 fermented beverage Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000002789 Panax ginseng Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 240000000759 Lepidium meyenii Species 0.000 description 2
- 235000000421 Lepidium meyenii Nutrition 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 235000012902 lepidium meyenii Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/08—Precipitation by physical means, e.g. by irradiation, vibrations by heating
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/08—Denaturation, e.g. denaturation of protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Toxicology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
개시되는 증류주의 제조방법은, 식물성 재료, 설탕 및 정제수를 준비하는 발효원료 준비 공정; 식물성 재료, 설탕 및 정제수가 혼합된 발효원료를 수용해 발효시키되, 식물성 재료에 포함된 효모를 이용해 설탕에서 포도당과 과당을 분해하는 1차 발효 공정; 1차 발효 공정을 거친 발효원료에서 포도당과 과당을 분해해 발효원액을 수득하는 2차 발효 공정; 및 발효원액에서 찌꺼기를 걸러내고, 발효원액을 증류기에 장입하여 살균한 후 증류시켜 증류주를 수득하는 증류주 수득 공정;을 포함한다.The disclosed distilled beverage manufacturing method includes a fermentation raw material preparation step of preparing vegetable materials, sugar and purified water; A primary fermentation step of accepting and fermenting a mixture of vegetable materials, sugar, and purified water as fermentation raw materials, and decomposing glucose and fructose from sugar using yeast included in the vegetable materials; A secondary fermentation step of obtaining a fermented stock solution by decomposing glucose and fructose in the fermentation raw material that has undergone the primary fermentation step; And distilled liquor obtaining step of filtering out the residue from the fermented stock solution, inserting the fermentation stock solution into a distiller to sterilize, and then distilling to obtain a distilled liquor.
Description
본 발명(Disclosure)은, 증류주를 제조할 수 있게 하는 증류주의 제조방법에 관한 것이다.The present invention (Disclosure) relates to a method for producing distilled spirits that enables the preparation of distilled spirits.
여기서는, 본 발명에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다(This section provides background information related to the present disclosure which is not necessarily prior art).Here, background art related to the present invention is provided, and they do not necessarily mean prior art (This section provides background information related to the present disclosure which is not necessarily prior art).
식품 섭취와 밀접하게 관련되어 있는 것으로 알려진 성인병(비만, 심장병 등)은 올바른 식품 섭취에 의해서 예방할 수 있는 것으로 알려지면서 관심이 높아지고 있다. As it is known that adult diseases (obesity, heart disease, etc.), which are known to be closely related to food intake, can be prevented by proper food intake, interest is increasing.
이에, 건강 지향적인 식문화가 형성되어 가고 있으며, 건강을 위한 다양한 기능성 식품 중에서 발효식품이 주목을 받고 있다. Accordingly, a health-oriented food culture is being formed, and fermented foods are attracting attention among various functional foods for health.
발효는 음식 조리 방법으로 널리 활용되는 기술이며, 우리가 먹는 음식의 3분의 1은 발효된 음식이다. Fermentation is a technology widely used as a food preparation method, and one-third of the food we eat is fermented.
그리고 전술한 발효된 음식 중 시간과 장소에 구애를 받지 않고 간편하게 섭취할 수 있는 발효음료가 각광 받으면서 식품업계에서는 새로운 제품들을 선보이고 있다. Among the above-mentioned fermented foods, fermented beverages that can be easily consumed regardless of time and place are in the limelight, and new products are being introduced in the food industry.
전술한 발효음료의 대표적인 예로는 "한국등록특허공보 제10-0529845호", "한국등록특허공보 제10-1616187호", "한국등록특허공보 제10-1925124호" 및 "한국등록특허공보 제10-2127911호" 등을 들 수 있다.Representative examples of the aforementioned fermented beverages include "Korean Patent Registration No. 10-0529845", "Korean Patent Registration No. 10-1616187", "Korean Patent Registration No. 10-1925124" and "Korean Patent Publication No. 10-2127911" and the like.
그러나 전술한 한국등록특허공보들은 발효음료만을 제조하는 것을 기술적 특징으로 하는 것으로, 발효음료와 함께 증류주를 제조하는 본 발명과는 차이가 있다 하겠으며, 이에 본 발명을 특허 출원하기에 이르렀다. However, the above-mentioned Korean registered patent publications are technically characterized by manufacturing only fermented beverages, and are different from the present invention for producing distilled spirits together with fermented beverages. Accordingly, the present invention has been filed for a patent.
본 발명(Disclosure)은, 식물성 재료를 발효시킨 후 증류시켜 증류주를 제조할 수 있게 하는 증류주의 제조방법의 제공을 일 목적으로 한다.An object of the present invention (Disclosure) is to provide a method for producing distilled spirits by fermenting vegetable materials and then distilling them to produce distilled spirits.
여기서는, 본 발명의 전체적인 요약(Summary)이 제공되며, 이것이 본 발명의 외연을 제한하는 것으로 이해되어서는 아니 된다(This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features).
상기한 과제의 해결을 위해, 본 발명을 기술하는 여러 관점들 중 어느 일 관점(aspect)에 따른 증류주의 제조방법은, 식물성 재료, 설탕 및 정제수를 준비하는 발효원료 준비 공정; 식물성 재료, 설탕 및 정제수가 혼합된 발효원료를 수용해 발효시키되, 식물성 재료에 포함된 효모를 이용해 설탕에서 포도당과 과당으로 분해하는 1차 발효 공정; 1차 발효 공정을 거친 발효원료에서 포도당이 분해된 발효원액을 수득하는 2차 발효 공정; 및 발효원액에서 찌꺼기를 걸러내고, 발효원액을 증류기에 장입하여 살균한 후 증류시켜 증류주를 수득하는 증류주 수득 공정;을 포함할 수 있다.In order to solve the above problems, a method for producing a distilled beverage according to any one of the various aspects describing the present invention includes a fermentation raw material preparation step of preparing vegetable materials, sugar and purified water; A primary fermentation process of accepting and fermenting fermentation raw materials mixed with vegetable materials, sugar and purified water, and decomposing sugar into glucose and fructose using yeast included in the vegetable materials; A secondary fermentation step of obtaining a fermented stock solution in which glucose is decomposed from the fermentation raw material that has undergone the primary fermentation step; and distilled liquor obtaining step of filtering out the residue from the fermented stock solution, inserting the fermentation stock solution into a distiller to sterilize, and then distilling the distilled liquor to obtain distilled liquor.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 발효원료 준비 공정에서, 식물성 재료는 홍삼, 노니 열매, 밤, 대추, 하수오, 마카, 강황 중 선택된 어느 하나가 분쇄되어 준비될 수 있다.In the method for producing distilled spirits according to one aspect of the present invention, in the fermentation raw material preparation process, the vegetable material may be prepared by grinding any one selected from red ginseng, noni fruit, chestnut, jujube, sewage, maca, and turmeric .
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 1차 발효 공정에서는, 발효원료의 당도를 20~26 brix로 맞추어 탱크에 장입시킨 상태 하에서 발효원료를 교반하여 수행되되, 발효원료의 당도가 0초과~10 brix로 낮아질 때까지 수행될 수 있다. In the method for producing distilled spirits according to one aspect of the present invention, in the first fermentation process, the fermentation materials are stirred while the fermentation materials are charged in a tank by adjusting the sugar content to 20 to 26 brix, and the fermentation materials It may be performed until the sugar content is lowered to more than 0 to 10 brix.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 1차 발효 공정에서, 정제수는 36~37℃의 온도를 가지며 혼합될 수 있다.In the method for producing distilled liquor according to one aspect of the present invention, in the primary fermentation process, purified water may be mixed with a temperature of 36 to 37 ° C.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 2차 발효 공정은, 발효원료를 36~37℃의 발효 온도를 유지하면서 45~60일간 교반하여 수행될 수 있다.In the method for producing distilled liquor according to one aspect of the present invention, the secondary fermentation process may be performed by stirring the fermentation raw material for 45 to 60 days while maintaining a fermentation temperature of 36 to 37 ° C.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 2차 발효 공정에서, 발효원료의 교반은 시작일로부터 25일간 24시간 동안 교반시키고, 25일에서 60일 사이에는 3일 간격으로 8시간 교반시킬 수 있다. In the method for producing distilled spirits according to one aspect of the present invention, in the secondary fermentation process, the fermentation raw materials are stirred for 24 hours for 25 days from the start date, and 8 hours at 3-day intervals between 25 and 60 days. can be agitated.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 증류주 수득 공정에서, 살균은 대기압 하에서 60~65℃의 온도에서 20분간 수행될 수 있다. In the method for producing distilled spirits according to one aspect of the present invention, in the step of obtaining distilled spirits, sterilization may be performed for 20 minutes at a temperature of 60 to 65 ° C. under atmospheric pressure.
본 발명의 일 관점(aspect)에 따른 증류주의 제조방법에서, 증류주 수득 공정에서, 증류는 진공 상태 하에서 100~140분 동안 상기 발효원액을 40~50℃로 가열시켜 수행될 수 있다. In the method for producing distilled spirits according to one aspect of the present invention, in the step of obtaining distilled spirits, distillation may be performed by heating the fermented stock solution to 40 to 50° C. for 100 to 140 minutes under a vacuum condition.
본 발명에 의하면, 식물성 재료를 발효시킨 후 저온으로 증류시키기 때문에 식물성 재료에 함유된 유용한 성분이 훼손되지 않은 증류주를 수득할 수 있게 하는 효과를 제공할 수 있게 된다. According to the present invention, since the vegetable material is fermented and then distilled at a low temperature, it is possible to provide the effect of obtaining distilled spirits in which useful components contained in the vegetable material are not damaged.
이하, 본 발명에 따른 증류주의 제조방법을 구현한 실시형태를 도면을 참조하여 자세히 설명한다.Hereinafter, an embodiment embodying a method for manufacturing distilled spirits according to the present invention will be described in detail with reference to the drawings.
다만, 본 발명의 본질적인(intrinsic) 기술적 사상은 이하에서 설명되는 실시형태에 의해 그 실시 가능 형태가 제한된다고 할 수는 없고, 본 발명의 본질적인(intrinsic) 기술적 사상에 기초하여 통상의 기술자에 의해 이하에서 설명되는 실시형태를 치환 또는 변경의 방법으로 용이하게 제안될 수 있는 범위를 포섭함을 밝힌다. However, the essential (intrinsic) technical idea of the present invention cannot be said to be limited by the embodiments described below, and based on the essential (intrinsic) technical idea of the present invention, a person skilled in the art below It is revealed that the embodiments described in include the range that can be easily proposed as a method of substitution or change.
또한, 이하에서 사용되는 용어는 설명의 편의를 위하여 선택한 것이므로, 본 발명의 본질적인(intrinsic) 기술적 사상을 파악하는 데 있어서, 사전적 의미에 제한되지 않고 본 발명의 기술적 사상에 부합되는 의미로 적절히 해석되어야 할 것이다. In addition, since the terms used below are selected for convenience of description, in grasping the essential (intrinsic) technical idea of the present invention, they are not limited to the dictionary meaning and are appropriately interpreted in a meaning consistent with the technical idea of the present invention. It should be.
본 발명은, 발효원료 준비 공정(S1), 1차 발효 공정(S2), 제 2 발효 공정(S3), 증류주 수득 공정(S4)은 포함한다. The present invention includes a fermentation raw material preparation step (S1), a first fermentation step (S2), a second fermentation step (S3), and a distilled liquor obtaining step (S4).
발효원료 준비 공정(S1)Fermentation raw material preparation process (S1)
발효원료 준비 공정(S1)은 본 발명에 따른 완제품, 즉 증류주를 제조하기 위한 재료를 준비하는 공정이다. The fermentation raw material preparation step (S1) is a step of preparing a material for producing a finished product, that is, distilled liquor according to the present invention.
발효원료 준비 공정(S1)에서는 기호도를 높이기 위한 식물성 재료가 준비된다. 또한, 발효원료 준비 공정(S1)에서는 효모증식 및 발효를 위한 설탕 및 정제수가 더 준비된다.In the fermentation raw material preparation step (S1), vegetable materials are prepared to increase the degree of preference. In addition, in the fermentation raw material preparation step (S1), sugar and purified water for yeast propagation and fermentation are further prepared.
식물성 재료로는 홍삼, 노니 열매, 밤, 대추, 하수오, 마카, 강황 중 어느 하나가 소정의 크기로 분쇄되어 준비되며, 설탕으로는 시중에서 일반적으로 판매되고 있는 백설탕이 준비된다.As the vegetable material, any one of red ginseng, noni fruit, chestnut, jujube, hasuo, maca, and turmeric is prepared by pulverizing to a predetermined size, and white sugar commonly sold on the market is prepared as sugar.
그리고 정제수로는 상수(上水)를 증류, 이온교환, 여과 또는 이들의 조합으로 정제한 후 균을 사멸시켜 준비된다. And purified water is prepared by killing germs after purifying water by distillation, ion exchange, filtration, or a combination thereof.
1차 발효 공정(S2)Primary fermentation process (S2)
1차 발효 공정(S2)은 선행 공정(S1)에서 준비된 발효원료를 수용해 발효시키되, 식물성 재료에 포함된 효모를 이용해 이당류인 설탕이 단당류인 포도당과 과당으로 분해되는 공정이다.The primary fermentation step (S2) is a process in which the fermentation raw material prepared in the preceding step (S1) is received and fermented, but disaccharide sugar is decomposed into monosaccharide glucose and fructose using yeast included in vegetable materials.
이러한 1차 발효 공정(S2)은 발효원료의 당도를 20~26 brix로 맞추어 탱크에 장입시킨 상태 하에서 발효원료를 교반하여 수행되되, 발효원료의 당도가 0초과~10 brix로 낮아질 때까지 수행된다. This primary fermentation step (S2) is performed by stirring the fermentation raw materials under the condition that the sugar content of the fermentation raw materials is set to 20 to 26 brix and charged into the tank, until the sugar content of the fermentation raw materials is lowered to more than 0 to 10 brix. .
여기서, 발효원료의 당도를 20 brix 미만으로 탱크에 장입되면 효모의 먹이가 부족하여, 발효가 진행되지 않는 효모가 발생하고, 발효영향분이 결핍이 생길 뿐만 아니라 빠른 초산화가 진행되어 완제품의 하자가 발생하게 되고, 발효원료의 당도가 26 brix를 초과하여 장입되면 효모의 먹이, 즉 당이 과도하게 남기 때문에 완제품에 탄산이 생성되게 되며, 이러한 탄산에 의해 포장용기가 부풀어 올라 터지게 된다.Here, when the fermentation raw material is charged into the tank with a sugar content of less than 20 brix, the feed for yeast is insufficient, resulting in yeast that does not proceed with fermentation, a deficiency of fermentation ingredients, and rapid superoxidation, resulting in defects in the finished product. When the sugar content of the fermentation raw material exceeds 26 brix, the food for the yeast, that is, sugar, is excessively left, so carbonic acid is generated in the finished product, and the packaging container swells and bursts due to this carbonic acid.
그리고 1차 발효 공정(S2) 완료 시 발효원료의 당도가 10 brix를 초과하면 당이 과도하게 남아 완제품에 탄산이 발생하게 된다.In addition, if the sugar content of the fermentation raw material exceeds 10 brix upon completion of the first fermentation process (S2), excessive sugar remains and carbonic acid is generated in the finished product.
또한, 1차 발효 공정(S2)에서 정제수는 36~37℃의 온도를 가지며 장입되는데, 이때 정제수의 온도가 36℃ 미만이거나 37℃를 초과하게 되면 효모의 활성도가 떨어져 효모의 증식이 억제된다.In addition, in the primary fermentation step (S2), purified water is charged at a temperature of 36 to 37 ° C. At this time, when the temperature of the purified water is less than 36 ° C or exceeds 37 ° C, the activity of yeast decreases and yeast growth is inhibited.
일례로, 1차 발효 공정(S2)에서 식품성 재료가 홍삼인 경우 발효원료는 1회 담금량 기준(1톤 기준)으로 30㎏의 홍삼, 225㎏의 설탕, 800ℓ의 정제수가 혼합되어 탱크 내부로 장입되어 1차 발효될 수 있다. For example, if the food material is red ginseng in the first fermentation step (S2), the fermented raw material is mixed with 30 kg of red ginseng, 225 kg of sugar, and 800 ℓ of purified water based on the amount of immersion per ton (based on 1 ton). It can be charged and fermented for the first time.
2차 발효 공정(S3)Secondary fermentation process (S3)
2차 발효 공정(S3)은 1차 발효 공정(S2)을 거친 발효원료에서 포도당이 분해된 발효원액을 수득할 수 있게 하는 공정이다.The secondary fermentation process (S3) is a process that allows obtaining a fermented stock solution in which glucose is decomposed from the fermentation raw material that has passed through the primary fermentation process (S2).
2차 발효 공정(S3)은 1차 발효 공정이 완료된 발효원료를 36~38℃의 발효 온도를 유지하면서 45~60일간 교반시켜 수행된다.The secondary fermentation process (S3) is performed by stirring the fermentation raw material for which the primary fermentation process has been completed for 45 to 60 days while maintaining a fermentation temperature of 36 to 38 ° C.
여기서, 발효온도가 36℃ 미만이거나 37℃를 초과하게 되면 효모의 활성도가 떨어져 발효가 원활하게 이루어지지 않는다.Here, when the fermentation temperature is less than 36 ° C or exceeds 37 ° C, the activity of yeast is lowered and fermentation is not performed smoothly.
그리고 발효기간이 45일 미만이면 제조되는 완제품, 즉 발효음료 및 증류주의 향미 및 풍미가 저하되고, 발효기간이 60일을 초과하게 되면 발효가 과하게 진행되어 제품화할 수 없게 된다. In addition, if the fermentation period is less than 45 days, the flavor and flavor of the finished product, that is, fermented beverages and distilled spirits, are reduced, and if the fermentation period exceeds 60 days, fermentation proceeds excessively, making it impossible to commercialize.
또한, 2차 발효 공정(S2) 시 발효원료의 교반은 2차 발효 공정 시작일로부터 25일간 24시간 동안 교반시키고, 25일에서 60일 사이에는 3일 간격으로 8시간 교반시킨다. In addition, during the secondary fermentation process (S2), the fermentation raw materials are stirred for 24 hours for 25 days from the start date of the secondary fermentation process, and stirred for 8 hours at 3-day intervals between the 25th and 60th days.
여기서, 25일간 24시간 발효원료를 교반하는 것은 발효원료와 발효원료에 남아있는 당이 골고루 섞이게 하여 발효원료 전체가 동일한 발효 조건을 가지게 하기 위함이며, 25일에서 60일 사이에는 3일 간격으로 8시간 교반하는 것은 마찬가지로 발효원료와 발효원료에 남아있는 당이 골고루 섞이게 하면서 발효, 숙성 시간을 늦춰 제조되는 발효원액을 더욱 더 숙성시키기 위함이다. Here, stirring the fermentation raw materials for 24 hours for 25 days is to ensure that the fermentation raw materials and the sugar remaining in the fermentation raw materials are evenly mixed so that the entire fermentation raw materials have the same fermentation conditions, and between 25 and 60 days, 8 Stirring for time is to further mature the fermented stock solution prepared by delaying the fermentation and aging time while equally mixing the fermentation raw materials and the sugars remaining in the fermentation raw materials.
증류주 수득 공정(S4)Distilled liquor obtaining process (S4)
전술한 공정(S3)에서 발효원액이 수득되면, 우선 통상의 마이크로 여과기를 이용해 발효원액에서 찌꺼기를 걸러낸 후, 통상의 증류기를 사용해 발효원액에서 완제품인 증류주를 수득한다.When the fermentation stock solution is obtained in the above-described step (S3), the residue is first filtered out from the fermentation stock solution using a conventional micro filter, and then the finished product, distilled liquor, is obtained from the fermentation stock solution using a conventional distillation machine.
즉, 찌거기가 제거된 발효원액을 증류기의 증류탱크에 장입시킨 후 대기압 하에서 60~65℃의 온도에서 20분간 살균하고, 진공 상태 하에서 100~140분 동안 발효원액을 40~50℃로 가열시켜 발효원액에서 발효음료 또는 증류주를 수득한다.That is, after charging the fermented stock solution from which the residue is removed into the distillation tank of the distillation machine, sterilized at 60 to 65 ° C for 20 minutes under atmospheric pressure, and fermented by heating the fermentation stock solution at 40 to 50 ° C for 100 to 140 minutes in a vacuum state. Fermented beverages or distilled spirits are obtained from the undiluted solution.
이때, 증류 시간이 100분 이상 140분 이하에서 증류주가 제조되되 증류 시간이 140분을 초과하면 발효원액에서 알코올이 전부 증발한 상태이기 때문에 발효원액에서 물이 나오면서 발효원액이 더 진해지고 맛이 변화가 발생한다.At this time, distilled liquor is produced at a distillation time of 100 minutes or more and 140 minutes or less, but when the distillation time exceeds 140 minutes, the alcohol is completely evaporated from the fermentation stock solution, so water comes out from the fermentation stock solution and the fermentation stock solution becomes thicker and the taste changes. occurs.
또한, 발효 온도가 40℃ 미만이면 수분이 끓어 오르지 않아 증류가 되지 않으며, 발효 온도가 50℃를 초과하면 수분이 과도하게 끓어 올라 넘치게 된다. In addition, when the fermentation temperature is less than 40 ° C., water does not boil and distillation is not performed, and when the fermentation temperature exceeds 50 ° C., water boils excessively and overflows.
여기서, 통상의 증류기를 사용하여 발효원액을 증류시켜 증류주를 수득하는 방법은 공지의 기술이므로 상세한 설명은 생략한다.Here, since the method of obtaining distilled spirit by distilling the fermented stock solution using a conventional distiller is a well-known technique, a detailed description thereof will be omitted.
한편, 전술한 바와 같이 증류주가 수득되면 증류주를 병입시켜 출하되며, 마이크로 여과기에 걸러진 찌꺼기는 재발효 및 퇴비 등으로 사용된다.On the other hand, as described above, when the distilled spirit is obtained, the distilled spirit is bottled and shipped, and the residue filtered through the micro filter is used for re-fermentation and compost.
이와 같이 본 발명은 식물성 재료를 발효시킨 후 저온으로 증류시키기 때문에 식물성 재료에 함유된 유용한 성분이 훼손되지 않은 증류주를 동시에 수득할 수 있게 한다.As described above, since the present invention ferments the vegetable material and distills it at a low temperature, it is possible to simultaneously obtain distilled spirits in which useful components contained in the vegetable material are not damaged.
앞에서, 본 발명의 특정한 실시예가 설명되고 도시되었지만 본 발명은 기재된 실시예에 한정되는 것이 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명한 일이다. 따라서, 그러한 수정예 또는 변형예들은 본 발명의 기술적 사상이나 관점으로부터 개별적으로 이해되어서는 안되며, 변형된 실시예들은 본 발명의 특허청구범위에 속한다 하여야 할 것이다.In the foregoing, although specific embodiments of the present invention have been described and shown, the present invention is not limited to the described embodiments, and it is common knowledge in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and modified embodiments should fall within the scope of the claims of the present invention.
Claims (8)
상기 식물성 재료, 상기 설탕 및 36~37℃의 온도를 가지는 상기 정제수가 혼합된 발효원료를 수용해 발효시키되, 상기 식물성 재료에 포함된 효모를 이용해 상기 설탕에서 포도당과 과당으로 분해하는 1차 발효 공정(S2);
상기 1차 발효 공정(S2)을 거친 상기 발효원료에서 포도당이 분해된 발효원액을 수득하는 2차 발효 공정(S3); 및
상기 발효원액에서 찌꺼기를 걸러내고, 상기 발효원액을 증류기에 장입하여 살균한 후 증류시켜 증류주를 수득하는 증류주 수득 공정(S4);을 포함하며,
상기 1차 발효 공정(S2)은,
상기 발효원료의 당도를 20~26 brix로 맞추어 탱크에 장입시킨 상태 하에서 상기 발효원료를 교반하여 수행되되, 상기 발효원료의 당도가 0초과~10 brix로 낮아질 때까지 수행되고,
상기 2차 발효 공정(S3)은,
상기 발효원료를 36~37℃의 발효 온도를 유지하면서 45~60일간 교반하여 수행되되, 상기 발효원료의 교반은 시작일로부터 25일간 24시간 동안 교반시키고, 25일에서 60일 사이에는 3일 간격으로 8시간 교반시키며,
상기 증류주 수득 공정(S4)에서,
상기 살균은 대기압 하에서 60~65℃의 온도에서 20분간 수행되고, 상기 증류는 진공 상태 하에서 100~140분 동안 상기 발효원액을 40~50℃로 가열시켜 수행되는 증류주의 제조방법.Fermentation raw material preparation step (S1) of preparing any one vegetable material selected from noni fruit, chestnut, jujube, turmeric, sugar and purified water;
The plant material, the sugar and the purified water having a temperature of 36 ~ 37 ℃ receiving and fermenting the mixed fermentation raw material, but using the yeast contained in the vegetable material to decompose the sugar into glucose and fructose Primary fermentation process (S2);
A secondary fermentation step (S3) of obtaining a fermentation stock solution in which glucose is decomposed from the fermentation raw material that has passed through the primary fermentation step (S2); and
A distilled liquor obtaining step (S4) of filtering out the residue from the fermentation stock solution, sterilizing the fermentation stock solution by charging it into a still, and then distilling it to obtain a distilled liquor;
In the first fermentation step (S2),
It is carried out by stirring the fermentation raw material under the condition that the fermentation raw material is charged into the tank by adjusting the sugar content of the fermentation raw material to 20 to 26 brix, until the sugar content of the fermentation raw material is lowered to more than 0 to 10 brix,
The secondary fermentation step (S3),
The fermentation raw materials are stirred for 45 to 60 days while maintaining the fermentation temperature of 36 to 37 ° C. Stir for 8 hours,
In the distilled liquor obtaining step (S4),
The sterilization is performed at a temperature of 60 to 65 ° C. under atmospheric pressure for 20 minutes, and the distillation is performed by heating the fermentation broth to 40 to 50 ° C. for 100 to 140 minutes under vacuum.
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| JP2006101723A (en) * | 2004-10-01 | 2006-04-20 | Manns Wine Co Ltd | Method for producing brandy |
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| KR101616187B1 (en) | 2014-06-19 | 2016-04-29 | 계명대학교 산학협력단 | Method for manufacturing fermented beverage with Schisandra chinensis using GABA producing Lactobacillus |
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| JP2002247969A (en) * | 2001-02-26 | 2002-09-03 | Masahiro Takamine | Morinda citrifolia fruit juice and method for producing the same |
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