KR102625529B1 - Manufacturing method of Wine Liquor - Google Patents

Abstract

The present invention relates to a method for producing wine sogokju, which includes the steps of mixing 20 kg of non-glutinous godubap powder, 10 kg of yeast, and 32 liters of water and fermenting at 19-21°C for 2-4 days to produce base liquor (step 1); A step of mixing 80 kg of glutinous rice godubap powder, 10 kg of malt, 20 kg of grapes, and 78 liters of water with the base liquor and fermenting the base liquor at 19-21°C for 14-15 days (step 2); Aging the above liquor at 14-16°C for 80-82 days (step 3); And separating the liquor lees from the aged liquor to produce wine sogokju (step 4); It is characterized by being manufactured including, and by containing grapes, it has the advantage of being able to taste the taste of wine and small grain wine at the same time, and has the advantage of excellent taste and aroma.

Description

{Manufacturing method of Wine Liquor}

The present invention relates to a method for producing wine small grain liquor, and more specifically, to a method for producing wine small grain liquor, which has excellent taste and aroma, and which allows you to taste the taste of wine and small wine at the same time by containing grapes.

Typically, a nation's unique food culture is influenced by the nation's geographical environment, cultural sentiments, etc., and naturally inherits the nation's unique indigenous characteristics corresponding to the environment. In the case of Korea, the land is fertile, allowing for the cultivation of a variety of grains. This is advantageous for the production of grains, so not only are grains used as staple foods, but grains are also made into alcohol, a favorite beverage, and consumed.

The origin of this type of alcohol is often related to the alcohol made by monkeys in Simsan Mountain. There is a theory that it was made consciously because it tasted good after accidentally eating fermented fruit stored in a cracked tree branch or rock hollow. In terms of human development history, fruit wine was made during the hunting era. During the nomadic era, milk liquor was made from the milk of livestock, and grain liquor made from grains began to be made starting in the agricultural era.

In particular, it is difficult to accurately estimate the history of alcohol in Korea, and the origin of how alcohol was first manufactured is not known. However, remembering that our country's culture has been derived from the Chinese cultural sphere, it is assumed that the origin of alcohol is also derived from China.

Alcohol is largely divided into three types depending on the manufacturing method: fermented, distilled, and compounded.

The above-described brewed liquor is alcohol made by fermenting sugar or starch contained in fruits, grains, and other raw materials through the action of mold and yeast. This liquor has a relatively low alcohol content, so it has the disadvantage of being easily spoiled, but has a unique aroma and soft taste coming from the raw ingredients. This includes wine, beer, makgeolli, herbal liquor, and cheongju.

The above-mentioned distilled liquor is a liquor obtained by re-distilling fermented liquor or liquor. The alcohol concentration is relatively high, and some or most of the impurities can be removed depending on the distillation method. In particular, diluted soju, which is widely consumed in Korea, is made from alcohol with almost all impurities removed. Other brands include brandy, whiskey, vodka, rum, and tequila.

Mixed liquor is alcohol made by adding fruit, flavorings, sweeteners, herbs, etc. to brewed or distilled liquor and leaching or distilling it. The types of alcohol that fall into this category are very diverse, including ginseng wine, plum wine, ginseng wine, gin, and various cocktail liquors.

Republic of Korea Patent No. 10-0925182 (2009.11.06.) discloses a method for manufacturing Sogokju containing ramie, and Republic of Korea Patent No. 10-0737349 (2007.07.09.) discloses a method for manufacturing Sogokju containing wild chrysanthemum. Although this has been disclosed, a method for producing wine sogokju has not yet been disclosed.

KR 10-0925182 B1 2009.11.06. KR 10-0737349 B1 2007.07.09.

The purpose of the present invention is to provide a method for producing wine Sogokju, which allows you to taste the taste of wine and Sogokju at the same time by containing grapes.

Another object of the present invention is to provide a method for producing wine small wine with excellent taste and aroma.

To achieve the above object, the present invention provides the following means.

The present invention includes the steps of mixing 20 kg of non-glutinous godubap powder, 10 kg of yeast, and 32 liters of water and then fermenting at 19 to 21°C for 2 to 4 days to produce base liquor (step 1); A step of mixing 80 kg of glutinous rice godubap powder, 10 kg of malt, 20 kg of grapes, and 78 liters of water with the base liquor and fermenting the base liquor at 19-21°C for 14-15 days (step 2); Aging the above liquor at 14-16°C for 80-82 days (step 3); And separating the liquor lees from the aged liquor to produce wine sogokju (step 4); It provides a method for manufacturing wine small wine, including.

In step 1, the non-glutinous rice godubap powder is prepared by immersing non-glutinous rice in the first mixed water for 3 hours, putting it in a steamer and steaming it to make godubap, and then powdering it, wherein the first mixed water is persimmon extract 90-95 It contains 5-10% by weight of stevia fermentation liquid, and the method for producing the persimmon extract is to add 1-5 parts by weight of butterbur, 1-5 parts by weight of burdock root, and 1-5 parts by weight of radicle bark to 100 parts by weight of water, and then mix with 100-105 parts by weight. Preparing a first extract by heating at ℃ for 20 to 30 minutes; And 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide are added to 100 parts by weight of persimmon and incubated at 90 to 95°C for 40 to 50 minutes. Preparing a persimmon extract by heating and then filtering; It includes the steps of: roasting stevia leaves at 160-170°C for 20-25 minutes; Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; And adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering; It includes, and the blueberry fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.

In Step 2, the glutinous rice godubap powder is prepared by immersing glutinous rice in the second mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it, wherein the second mixed water is pear extract 98-99. % by weight and 1 to 2 weight % of aronia vinegar, and the method for producing the pear extract is 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries, and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water. Preparing a second extract by adding and heating at 100-105°C for 20-30 minutes; And adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95°C for 40 to 50 minutes, and then filtering; The method for producing the aronia vinegar includes adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain aronia extract; Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes; Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth; Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; And maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days; It includes, and the brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.

Before step 3, 100 parts by weight of the above-mentioned liquor additionally includes 1 to 3 parts by weight of sweet potato shoot fermentation liquid and 1 to 3 parts by weight of soft meat extract, but the method for producing the sweet potato shoot fermentation liquid includes 1.5% (w/v) of sweet potato shoots. ) immersing in saline water at a concentration of 20 to 30°C for 20 to 30 minutes; Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours; Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days; Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; And 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato shoot extract, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potatoes. Preparing a pure fermentation liquid; It includes, and the dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering. The method for producing the bokbunja spawn is , adding 100 ml of sterilized water to 100 g of bokbunja, crushing it with a grinder, squeezing juice, and filtering to prepare a bokbunja extract; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days; It includes the steps of steaming the soft meat extract at 100-110°C for 3-4 hours; Drying the steamed soft meat at 180-190°C for 30-40 minutes; And adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried soft meat, heating at 100 to 110°C for 1 to 2 hours, and then filtering; Includes.

The method for producing wine Sogokju according to the present invention has the advantage of being able to taste the taste of wine and Sogokju at the same time by containing grapes.

In addition, the method for producing small grain wine according to the present invention has the advantage of excellent taste and aroma.

Hereinafter, the present invention will be described in detail as follows.

First, the method for producing wine sogokju according to the present invention will be described.

The method for producing wine small wine of the present invention,

A step of mixing 20 kg of non-glutinous godubap powder, 10 kg of yeast, and 32 liters of water and then fermenting at 19-21°C for 2-4 days to produce base liquor (step 1);

A step of mixing 80 kg of glutinous rice godubap powder, 10 kg of malt, 20 kg of grapes, and 78 liters of water with the base liquor and fermenting the base liquor at 19-21°C for 14-15 days (step 2);

Aging the above liquor at 14-16°C for 80-82 days (step 3); and

Separating the sake lees from the aged liquor to produce wine sogokju (step 4);

Includes.

In Step 1, the non-glutinous godubap powder is prepared by immersing non-glutinous rice in the first mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it.

The first mixed water contains 90 to 95% by weight of persimmon extract and 5 to 10% by weight of stevia fermentation liquid.

There is an advantage that the taste and aroma of wine Sogokju are improved by immersing the non-glutinous rice in the first mixed water for 3 hours.

The method for producing the persimmon extract is,

Preparing a first extract by adding 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of root bark to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and

To 100 parts by weight of persimmon, add 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide, and heat at 90 to 95°C for 40 to 50 minutes. preparing a persimmon extract by filtering it;

Includes.

The method for producing the stevia fermentation liquid is,

Roasting stevia leaves at 160-170°C for 20-25 minutes;

Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and

Adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;

Includes.

The blueberry fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.

The present invention is characterized by including grapes in the production of deotsul, so that not only the taste of Sogokju but also the taste of wine can be tasted at the same time.

In step 2, the glutinous rice godubap powder is prepared by immersing glutinous rice in the second mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it.

The second mixed water contains 98 to 99% by weight of pear extract and 1 to 2% by weight of aronia vinegar.

The method for producing the pear extract is

Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes; and

Adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95°C for 40 to 50 minutes, and then filtering;

Includes.

The method for producing the aronia vinegar is,

Adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain aronia extract;

Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;

Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;

Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;

Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and

Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;

Includes.

The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.

Before step 3, the present invention may additionally include 1 to 3 parts by weight of fermented sweet potato shoots and 1 to 3 parts by weight of tender meat extract per 100 parts by weight of the deosul.

There is an advantage in that the taste and aroma of wine sogokju can be further improved by adding sweet potato shoot fermentation liquid and lotus meat extract when maturing the above liquor.

The method for producing the sweet potato sprout fermentation liquid is,

Immersing sweet potato shoots in saline water with a concentration of 1.5% (w/v) at 20-30°C for 20-30 minutes;

Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours;

Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;

Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; and

To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth;

Includes.

The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.

The manufacturing method of the bokbunja spawn is,

Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;

Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and

Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;

Includes.

The method for producing the soft meat extract is,

Steaming soft meat at 100-110°C for 3-4 hours;

Drying the steamed soft meat at 180-190°C for 30-40 minutes; and

Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried soft meat, heating at 100 to 110°C for 1 to 2 hours, and then filtering;

Includes.

The alcohol concentration of the wine sogokju produced in step 4 is 13%.

The method for producing wine Sogokju according to the present invention has the advantage of being able to taste the taste of wine and Sogokju at the same time by containing grapes.

In addition, the method for producing small grain wine according to the present invention has the advantage of excellent taste and aroma.

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.

20 kg of non-glutinous godubap powder, 10 kg of yeast, and 32 liters of water were mixed and fermented at 20°C for 3 days to prepare base liquor. The base liquor was mixed with 80 kg of glutinous rice godubap powder, 10 kg of malt, 20 kg of grapes, and 78 liters of water, and then fermented at 20°C for 14 days to prepare the base liquor. The above liquor was aged at 15°C for 80 days. The sake lees were separated from the aged liquor to prepare wine Sogokju with an alcohol concentration of 13%.

The non-glutinous godubap powder was prepared by immersing non-glutinous rice in the first mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it.

The first mixing water was prepared by mixing 95% by weight of persimmon extract and 5% by weight of stevia fermentation liquid.

The persimmon extract was prepared by adding 5 parts by weight of butterbur, 5 parts by weight of burdock, and 5 parts by weight of root bark to 100 parts by weight of water and heating at 105°C for 30 minutes to prepare the first extract, and 600 parts by weight of the first extract was added to 100 parts by weight of persimmon. It was prepared by adding 5 parts by weight of skim milk powder, 3 parts by weight of citric acid, and 3 parts by weight of isomaltooligosaccharide, heating at 95°C for 40 minutes, and then filtering.

The stevia fermentation liquid is prepared by peeling stevia leaves at 170°C for 20 minutes, adding 500 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 105°C for 30 minutes, and then filtering to obtain a stevia leaf extract. It was prepared by adding 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of stevia leaf extract, fermenting at 24°C for 24 hours, and then filtering. The blueberry fermentation liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20°C for 48 hours.

The glutinous rice godubap powder was prepared by immersing glutinous rice in the second mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it.

The second mixed water was prepared by mixing 99% by weight of pear extract and 1% by weight of aronia vinegar.

The pear extract was prepared by adding 5 parts by weight of blueberries, 5 parts by weight of blackberries, and 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100°C for 20 minutes to prepare a second extract, and adding the above agent to 100 parts by weight of pear. 2 It was prepared by adding 500 parts by weight of extract, 5 parts by weight of rutin, and 3 parts by weight of cellulase, heating at 95°C for 50 minutes, and then filtering.

The aronia vinegar is obtained by adding 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95°C for 60 minutes, filtering to obtain aronia extract, and adding 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract. and liquefied at 60°C for 30 minutes, added 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract, saccharified at 60°C for 60 minutes, and added 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract. and alcohol fermented at 30°C for 4 days to obtain an alcoholic fermentation liquid. 5 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcoholic fermentation liquid and subjected to acetic acid fermentation at 30°C for 13 days to prepare an acetic acid fermentation liquid. The acetic acid fermentation liquid was fermented at 20°C. It is manufactured by maturing for 10 days. The brown rice extract is prepared by adding 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 105°C for 30 minutes.

Wine Sogokju was prepared in the same manner except that 3 parts by weight of fermented sweet potato shoots and 3 parts by weight of lotus meat extract were additionally mixed with 100 parts by weight of the above liquor prepared in Example 1 and then aged.

The sweet potato shoot fermentation liquid is made by immersing sweet potato shoots in salted water with a concentration of 1.5% (w/v) at 25°C for 20 minutes, steaming the sweet potato shoots immersed in the salted water at 100°C for 1 hour, and steaming The sweet potato shoots were aged at 15°C for 2 days, 5 parts by weight of allulose and 5 parts by weight of dermal extract were added to 100 parts by weight of the aged sweet potato shoots, and extracted for 3 hours at 1.2 atm pressure and 80°C to obtain a sweet potato shoot extract. It was prepared by adding 5 parts by weight of Bokbunja sprouts, 5 parts by weight of fructo-oligosaccharides, and 5 parts by weight of xylose to 100 parts by weight of the sweet potato shoot extract, fermenting at 24°C for 12 hours, and then filtering.

The dermal extract was prepared by adding 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25°C for 24 hours, and then filtering.

The Bokbunja spawn was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, extracting juice, and then filtering to prepare Bokbunja extract, and mixing corn flour and galactose in a weight ratio of 1:1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the bokbunja extract to 100 parts by weight and fermenting at 22°C for 20 days.

The soft meat extract is prepared by steaming the soft meat at 110°C for 4 hours, drying the steamed soft meat at 180°C for 30 minutes, adding 500 parts by weight of purified water and 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried soft meat, and adding 110 parts by weight. It was prepared by heating at ℃ for 2 hours and then filtering.

[Comparative Example 1]

After washing the ramie under running water, select it by removing any scratches or wounds, cut it, mix the cut ramie with water in a ratio of 1:2 by weight, heat it at 120℃ for 2 hours and extract it to obtain ramie extract. In preparation, the cut ramie was frozen at -35°C for 26 hours, then freeze-dried in a freeze dryer at -25°C, and the freeze-dried ramie was pulverized in a grinder to prepare ramie powder. Ramie rice cakes were prepared by mixing the ramie powder, glutinous rice powder, and spicy rice powder prepared above in a ratio of 1:1:1 by weight, placing them in a steamer, and then steaming them. After mixing the flour, bran, and ramie extract prepared above in a ratio of 1:1:0.7 by weight, Aspergillus oryzae cultured in the liquid medium containing the ramie extract prepared above was mixed in a ratio of 1:1:0.7 by weight. It was inoculated at 0.2 and fermented in a fermenter for 48 hours to prepare Mosi yeast. Water was added to the ramie malt prepared above in a ratio of 1:10 by weight, soaked for 5 hours, stirred using a stirrer, and then compressed using a press to prepare ramie malt extract. The ramie rice cake and ramie malt extract prepared above were mixed at a weight ratio of 1:12 and then fermented for 48 hours using a fermenter at 28°C to prepare ramie root liquor. Spicy rice was soaked in water for 10 hours, the soaked spicy rice was placed in a steamer, and then steamed to make godubap. Ramie extract, ramie powder, and godubap were mixed with the ramie root liquor prepared above in a ratio of 1:0.3:0.3:2 by weight, placed in a fermentation vessel, and fermented in a fermenter at 28°C for 90 days to prepare ramie root liquor. The ramie liquor prepared above was caught in a strainer to remove residues, the cut ramie was mixed with the ramie liquor from which the residue was removed at a ratio of 1:0.3 by weight, and then aged at 15°C for 80 days to prepare ramie sogokju.

[Comparative Example 2]

After washing 80kg of glutinous rice, soaking it using groundwater for 4 hours, water saving was done, and then steaming at 130℃, and the puffed glutinous rice was lowered to 20℃ using natural wind. 24kg of non-glutinous rice was washed and soaked for 3 hours using groundwater to save water. After removing the moisture from the non-glutinous rice to a moisture content of 20%, it was pulverized and steamed at 130°C to make Baekseolgi. The temperature of the puffed rice cake was lowered to 20°C using natural wind, and then 10 kg of yeast and 80 liters of groundwater were evenly mixed so that the diameter of the non-glutinous rice lump was 3 cm and mixed for 10 minutes. Jumo, made by mixing yeast, water, and non-glutinous rice, is stirred 3 times at 8-hour intervals from the final input (mixing) and fermented for 96 hours. At this time, the temperature in the fermentation room is maintained at 14℃ and humidity at 50%. The base liquor was produced by fermentation for 4 days. 80kg of puffed glutinous rice, 20kg of malt, 10g of wild chrysanthemum, 20g of soybeans, and 20g of malt as additives were placed in a container and stirred thoroughly until the diameter of the puffed glutinous rice mass reached 9cm. At 24 hours after stocking, the jar temperature is maintained at 25℃, and to prevent the temperature from rising, the stirring operation, which is usually performed 3 times at 8-hour intervals, is performed only once. During the stirring operation, the stirring of the upper and lower layers of the jar is performed clockwise from the outside of the jar. Stir in one direction, but only the central fermentation tank is stirred once, excluding the periphery of the jar, to prevent mixing too evenly in addition to maintaining the temperature. When stirring is completed, insert 3 red peppers into the center and leave at 72 o'clock after stocking. The jar temperature was maintained at 14°C and the fermentation room temperature was maintained at 14°C for 70 days to produce deosul. The above liquor was aged at 15°C for 80 days to produce Sogokju.

[Experimental Example 1]

Examples 1 and 2 Wine Sogokju, Ramie Sogokju prepared in Comparative Example 1, and Wild Chrysanthemum Sogokju prepared in Comparative Example 2 were subjected to sensory tests such as taste, color, aroma, and overall preference by a sensory tester. The average of the measured results is shown in Table 1. The sensory test was measured using a 9-point scale by 40 sensory testers with more than 2 years of experience in sensory testing.

division taste incense color Passing the throat overall preference Example 1 8.3 8.4 8.5 8.3 8.4 Example 2 8.9 8.8 8.7 8.9 8.8 Comparative Example 1 5.1 5.4 5.6 5.3 5.3 Comparative Example 2 5.2 5.2 5.1 5.4 5.2

As can be seen from Table 1, compared to the small grain wine of Comparative Examples 1 and 2, the wine small grain wine of Examples 1 and 2 prepared according to the present invention showed higher scores in all items of the sensory test.

Claims (4)

A step of mixing 20 kg of non-glutinous godubap powder, 10 kg of yeast, and 32 liters of water and then fermenting at 19 to 21°C for 2 to 4 days to produce base liquor (step 1);
A step of mixing 80 kg of glutinous rice godubap powder, 10 kg of malt, 20 kg of grapes, and 78 liters of water with the base liquor and fermenting the base liquor at 19-21°C for 14-15 days (step 2);
Aging the above liquor at 14-16°C for 80-82 days (step 3); and
Separating the sake lees from the aged liquor to produce wine sogokju (step 4);
Including,
In step 1 above,
The non-glutinous godubap powder is prepared by immersing non-glutinous rice in the first mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it,
The first mixed water contains 90 to 95% by weight of persimmon extract and 5 to 10% by weight of stevia fermentation liquid,
The method for producing the persimmon extract is,
Preparing a first extract by adding 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of root bark to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and
To 100 parts by weight of persimmon, add 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide, and heat at 90 to 95°C for 40 to 50 minutes. preparing a persimmon extract by filtering it;
Includes,
The method for producing the stevia fermentation liquid is,
Roasting stevia leaves at 160-170°C for 20-25 minutes;
Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the peeled stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24°C for 24 to 26 hours, and then filtering;
Includes,
The blueberry fermentation liquid is manufactured by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting for 48 to 50 hours at 20 to 24 ° C.
How to make wine sogokju.
delete The method of claim 1, wherein in step 2,
The glutinous rice godubap powder is prepared by immersing glutinous rice in the second mixed water for 3 hours, then putting it in a steamer and steaming it to make godubap, and then powdering it,
The second mixed water contains 98 to 99% by weight of pear extract and 1 to 2% by weight of aronia vinegar,
The method for producing the pear extract is,
Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105°C for 20 to 30 minutes; and
Adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95°C for 40 to 50 minutes, and then filtering;
Includes,
The method for producing the aronia vinegar is,
Adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain aronia extract;
Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;
Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and
Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;
Includes,
The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.
How to make wine sogokju.
According to clause 1,
Before step 3, 100 parts by weight of the above-mentioned rice wine additionally includes 1 to 3 parts by weight of sweet potato sprout fermentation liquid and 1 to 3 parts by weight of soft meat extract,
The method for producing the sweet potato sprout fermentation liquid is,
Immersing sweet potato shoots in saline water with a concentration of 1.5% (w/v) at 20-30°C for 20-30 minutes;
Steaming the sweet potato shoots immersed in the saline water at 100-110°C for 1-2 hours;
Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;
Adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; and
To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth;
Includes,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
The manufacturing method of the bokbunja spawn is,
Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;
Includes,
The method for producing the soft meat extract is,
Steaming soft meat at 100-110°C for 3-4 hours;
Drying the steamed soft meat at 180-190°C for 30-40 minutes; and
Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried soft meat, heating at 100 to 110°C for 1 to 2 hours, and then filtering;
Including,
How to make wine sogokju.