KR102643717B1 - Menufacturing method of fermented liquor containing component and flavor of green tea - Google Patents
Menufacturing method of fermented liquor containing component and flavor of green tea Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 101
- 235000009569 green tea Nutrition 0.000 title claims abstract description 96
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 38
- 235000009566 rice Nutrition 0.000 claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 claims abstract description 34
- 239000004615 ingredient Substances 0.000 claims abstract description 31
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 24
- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 230000035800 maturation Effects 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 8
- 230000005070 ripening Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 230000000144 pharmacologic effect Effects 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 240000007594 Oryza sativa Species 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 25
- 238000002360 preparation method Methods 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- 241001474374 Blennius Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000001914 filtration Methods 0.000 description 6
- 229940094952 green tea extract Drugs 0.000 description 6
- 235000020688 green tea extract Nutrition 0.000 description 6
- 235000019997 soju Nutrition 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 5
- 238000007654 immersion Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 2
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000011086 high cleaning Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 녹차 고유의 향과 맛이 부가되도록 하고, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 선호도를 높일 수 있도록 하며, 녹차에 함유된 영양소 및 약리성분을 함께 섭취할 수 있도록 하는, 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 관한 것이다. 본 발명에 따르면, 멥쌀과 누룩을 기초로 담금 술덧을 제조하여 마련하는 담금 술덧 마련 단계; 찹쌀과 효모 및 녹차를 기초로 하고, 상기 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계; 및 상기 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계;를 포함하는 것을 특징으로 하는 녹차 성분과 향미를 함유한 발효주 제조 방법이 제공된다.The present invention adds the unique aroma and taste of green tea, provides a clean throat hit and aftertaste, thereby increasing the preference of consumers who want various tastes and tastes, and allows the nutrients and pharmacological ingredients contained in green tea to be consumed together. It relates to a method for producing fermented liquor containing green tea ingredients and flavor and to the fermented liquor produced thereby. According to the present invention, the step of preparing soaked alcoholic beverages by manufacturing soaked alcoholic beverages based on non-glutinous rice and yeast; A step of preparing aged liquor by mixing glutinous rice, yeast, and green tea with the prepared soaked liquor to prepare aged liquor; and a fermented liquor completion step of preparing the prepared aged liquor to complete a green tea fermented liquor containing green tea flavor. A method for producing a fermented liquor containing green tea ingredients and flavor is provided.
Description
본 발명은 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 관한 것으로, 더욱 상세하게는 녹차 고유의 향과 맛이 부가되도록 하고, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 선호도를 높일 수 있도록 하며, 녹차에 함유된 영양소 및 약리성분을 함께 섭취할 수 있도록 하는, 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 관한 것이다.The present invention relates to a method for producing fermented liquor containing green tea ingredients and flavor and to a fermented liquor produced thereby. More specifically, the present invention relates to a method of producing fermented liquor containing green tea ingredients and flavor, and more specifically, to adding the unique aroma and taste of green tea and providing a clean mouthfeel and aftertaste, making it suitable for a variety of tastes and tastes. The present invention relates to a method for producing fermented liquor containing green tea ingredients and flavor, which increases the preference of consumers who want taste, and allows them to consume the nutrients and pharmacological components contained in green tea together, and to the fermented liquor produced thereby.
예로부터 녹차는 "장생불사의 영약" 으로서 우리 조상들은 차의 효능이 인간의 정신과 육체에 미치고 있음을 깨닫고 예찬을 아끼지 않았다. 그래서 옛날에는 차를 '선단'(仙丹) 또는 '단약'(丹藥)이라고 불렀다. 이는 차가 '영약'(靈藥)으로서 차를 마시면 '장생불사(長生不死)의 신선이 된다'는 관념에서 나온 말이다.Since ancient times, green tea has been considered the “elixir of longevity and immortality,” and our ancestors praised tea for its effectiveness on the human mind and body. So in the old days, tea was called ‘Seondan’ (仙丹) or ‘Danyak’ (丹藥). This comes from the idea that tea is a 'spirit medicine' and that drinking tea 'becomes a immortal with long life and immortality.'
동의보감에서는 차의 '성품은 차고 맛은 달고 쓰며 독기가 없고, 체한 음식을 삭히고 기력을 내리고 눈과 머리를 맑게 한다.'라고 기재되어 있으며, 그 외에도 여러 문헌에 따르면 녹차는 항암, 당뇨병억제, 노화 및 비만 억제 등의 효과와 알코올과 담배의 해독작용, 그리고 숙취효과 등이 보고되고 있다.In Donguibogam, tea is described as ‘cold in nature, sweet and bitter in taste, non-toxic, ferments food, reduces energy, and clears the eyes and head.’ In addition, according to various literature, green tea is anti-cancer, anti-diabetic, and anti-aging. It has been reported to have effects such as suppressing obesity, detoxifying alcohol and cigarettes, and having a hangover effect.
상기와 같이 유익한 녹차는 수분(생엽의 75∼80%), 카페인, 탄닌, 비타민류, 아미노산, 질소화합물, 엽록소, 탄수화물, 유As mentioned above, beneficial green tea contains moisture (75-80% of fresh leaves), caffeine, tannin, vitamins, amino acids, nitrogen compounds, chlorophyll, carbohydrates, and oil.
기산, 무기염류 등으로 구성되어 있다. 녹차의 유효 성분 함량(%)과 효능은 아래 표 1과 같다.It is composed of acids, inorganic salts, etc. The active ingredient content (%) and efficacy of green tea are shown in Table 1 below.
이와 같은 녹차의 유익한 성분을 이용한 종래기술들로는 '녹차잎을 이용한 소주주정의제조방법' 특허등록 제0361820호에서는 '소주 주정정제시 증류된 고농축주정에 이온수를 첨가하여 희석시킨 주정에 녹차잎이나 폐녹차잎을 첨가하고 상온에서 흡착반응시킨후, 여지로 여과하고 여과된 주정을 이온수지칼럼에 통과시키고, 이어서 흡착제를 첨가하여 상온에서 흡착반응 시킨 후, 여지로 1차 여과하여 주정과 흡착제를 분리후, 다시 2차여과를 하여 소주 주정을 제조하는방법'과 녹차잎이나 폐녹차잎은 0.01-10중량%의 양으로 사용됨을 특징으로 하는 소주주정을 제조하는 방법.의 기술이 있는데, 상기에서 이용하는 소주 주정에서는 발효주 고유의 향미와 녹차음료를 제조하고 남은 폐녹차잎을 사용한다는 것으로 부정적인 영향을 미쳤다.Among the prior technologies using the beneficial ingredients of green tea, Patent Registration No. 0361820, 'Method for manufacturing soju alcohol using green tea leaves', 'adds ionized water to the highly concentrated alcohol distilled during soju alcohol purification to dilute the alcohol with green tea leaves or waste alcohol. After adding green tea leaves and adsorption reaction at room temperature, filtering through filter paper, passing the filtered alcohol through an ion resin column, then adding an adsorbent and causing adsorption reaction at room temperature, then first filtering through filter paper to separate the alcohol and adsorbent. Then, there is a method of producing soju alcohol by performing secondary filtration, and a method of producing soju alcohol, characterized in that green tea leaves or waste green tea leaves are used in an amount of 0.01-10% by weight. The soju spirit used had a negative impact due to the unique flavor of fermented liquor and the use of waste green tea leaves left over from making green tea drinks.
또한, '녹차추출물을 함유한 기능성주류의제조방법' 특허등록 제0251829호에서는 원주정의 주정취를 제거하기 위한 탈취 공정과 이에따른 불순물의 여과공정을 거쳐 원주정을 준비하는 단계와,희석용증류수를 사용하여 주정취를 제거한 원주정을 희석함과 동시에 녹차잎을 중탕처리하여 얻은 녹차추출물을 주류제조용 필요첨가물과 함께 첨가하여 배합하는 단계와, 상기 녹차추출물의 배합단계 전후중 어느하나의 단계에서 상기 녹차 추출물이 제거된 다공성 셀룰로스 조직의 녹차잎을 주정 1당 0.01-0.2g비율로 다공성 셀룰로스 컬럼에 투입하여 100-250L/min 유속으로 통과시키는 주정취 탈취단계, 상기 첨가물을 함유한 희석된 주류를 정밀여과해 후처리시키는 단계로 구성됨을 특징으로하며, 기타 녹차 추출단계에서는 선별수제한 녹차잎을 40-80범위의 온도를 갖는 증류수에 1-5시간 침지함을 특징으로 하는 기능성주류로서 특히 소주를 제조한다는 공지기술과 같이 녹차잎을 끓이거나, 중탕시키는 방법은 열에 의해 녹차잎에 함유된 영양분과 약효가 손상되며 너무 강한 맛과 향이 베어나고 색이 퇴색되어 상품성이 하락되는 폐단을 가지고 있다.In addition, patent registration No. 0251829 for 'Manufacturing method of functional alcohol containing green tea extract' includes the steps of preparing raw alcoholic beverages through a deodorizing process to remove the alcoholic odor of raw alcoholic beverages and the subsequent filtration process of impurities, and distilled water for dilution. A step of diluting the raw spirit from which the alcohol flavor has been removed and simultaneously adding and mixing the green tea extract obtained by bathing green tea leaves together with the necessary additives for producing alcoholic beverages, and either before or after the mixing step of the green tea extract. A liquor deodorization step in which green tea leaves with porous cellulose tissue from which the green tea extract has been removed are introduced into a porous cellulose column at a rate of 0.01-0.2 g per alcohol and passed at a flow rate of 100-250 L/min, and diluted liquor containing the above additives. It is characterized by a step of micro-filtration and post-processing, and in the other green tea extraction step, the selected green tea leaves are immersed in distilled water with a temperature in the range of 40-80 degrees Celsius for 1-5 hours. The method of boiling or double boiling green tea leaves, as in the known technique of making soju, has the disadvantage of damaging the nutrients and medicinal effects contained in the green tea leaves due to heat, producing too strong a taste and aroma, and discoloring the color, thereby reducing marketability. .
또한, '녹차 침출주의 제조방법' 특허등록 제0332218호 에서는 '원주정을 활성탄을 이용하여 주정취를 제거후, 이를 70 부피% 이상의 알콜 농도를 갖도록 조정한후, 식품용 항산화제 0.05중량%-0.15중량%를 첨가하여 혼합한 다음, 가공된 녹차잎 0.5-5.0중량%를 가하여, 5-40℃의 온도를 유지하여 2-5시간 동안 침출한후, 녹차잎을 분리제거후, 녹차성분이 침출된 알콜용액에 0.05중량%-0.3중량%의 PVPP (Polyvinyl polypyrrolidine)을 첨가하고, 0℃-20의 온도에서 5-20분간 교반 접촉후 기타 부유물을 여과함이 특징인데, 상기 청정제로 사용되는 PVPP 제제만으로는 청정작용이 높지 못하며, 가격이 고가인 단점을 가지고 있다.In addition, Patent Registration No. 0332218 for 'Manufacturing method of green tea leached liquor' states 'After removing the alcohol odor from raw alcohol using activated carbon, adjusting it to have an alcohol concentration of 70% by volume or more, adding 0.05%-0.15% by weight of antioxidant for food. After adding and mixing 0.5-5.0% by weight of processed green tea leaves, leaching for 2-5 hours while maintaining the temperature of 5-40℃, then separating and removing the green tea leaves, and then green tea ingredients are leached. It is characterized by adding 0.05%-0.3% by weight of PVPP (Polyvinyl polypyrrolidine) to the alcohol solution, stirring and contacting at a temperature of 0℃-20 for 5-20 minutes, and filtering other suspended matter. PVPP is used as the cleaning agent. The preparation alone does not have a high cleaning effect and has the disadvantage of being expensive.
또한, '차나무 잎분말을 원료로 하는 민속주 제조방법' 특허등록 제0349725호에서는 녹차잎을 수거해 살짝볶아 풋내를 없앤 다음, 건조한뒤 분말로 분쇄해 두고, 입국전 고두밥을 쪄서, 1차 증자후 종균을 투입후 입국을 제조하고, 일반민속주 제조 공정 중 입국단계와 술덧을 얻기 위한 발효단계에 투입하고, 발효과정 중간에 밑술의 발효상태에 따라 녹차잎 분말을 밑술의 중량비에 1∼8% 범위로 조절하여 다시 발효시켜 얻은 술덧을 증류시켜 민속주를 만드는 방법이 있는데, 녹차주를 위하여 술덧을 증류하는 과정에서 열에 약한 비타민을 포함해 녹차잎에 함유된 다른 영양적요소의 손실이 많다.In addition, in Patent Registration No. 0349725, 'Method for manufacturing folk liquor using tea tree leaf powder', green tea leaves are collected and lightly roasted to remove the green tea smell, then dried and crushed into powder, and the godubap is steamed before entering the country, and after the first steaming. After introducing the starter, the fermentation stage is introduced into the fermentation stage to obtain the fermentation stage and the fermentation stage of the general folk liquor manufacturing process. In the middle of the fermentation process, depending on the fermentation state of the base liquor, green tea leaf powder is added in the range of 1 to 8% by weight of the base liquor. There is a method of making folk liquor by distilling the liquor obtained by adjusting and fermenting it again. In the process of distilling the liquor for green tea liquor, there is a lot of loss of other nutritional elements contained in green tea leaves, including vitamins that are sensitive to heat.
또한, 상기 등록특허 제0349725호의 개량발명에서는 선행기술에서는 녹차에 함유된 유용한 약리성분과 맛과 향의 침출이 완전하게 이루어지지 않는다 하여, 녹차엑기스에 녹차성분이 침출된 발효 알콜 증류수를 적당량 혼합후 6개월간 숙성하는 방법의 민속주제조방법으로 이는 발효기간이 장기화되어 경제성을 저감시키는 경향이 있다.In addition, in the improved invention of Patent No. 0349725, in the prior art, the leaching of the useful pharmacological ingredients and taste and aroma contained in green tea was not completely achieved, so an appropriate amount of fermented alcohol distilled water with the green tea ingredients leached was mixed with green tea extract. It is a folk liquor manufacturing method that involves maturing for 6 months, which tends to reduce economic feasibility due to the prolonged fermentation period.
따라서, 상기한 종래의 문제점을 해결하기 위한 본 발명은, 발효 술덧에 녹차 추출액 또는 동결냉동건조 녹차분말을 소정 비율로 첨가하고 발효, 숙성시켜 녹차 고유의 향과 맛이 부가되도록 하고, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 선호도를 높일 수 있도록 하며, 녹차에 함유된 영양소 및 약리성분을 함께 섭취할 수 있도록 하는, 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주를 제공하는데 그 목적이 있다.Therefore, the present invention to solve the above-described conventional problems is to add green tea extract or freeze-dried green tea powder to fermented liquor at a predetermined ratio, ferment and age to add the unique aroma and taste of green tea, and to provide a clean throat-filling effect. A method of manufacturing fermented liquor containing green tea ingredients and flavors that can provide an aftertaste, thereby increasing the preference of consumers who want various tastes and tastes, and allowing the nutrients and pharmacological ingredients contained in green tea to be consumed together, and the method thereby The purpose is to provide manufactured fermented liquor.
본 발명의 해결과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 본 발명의 목적들 및 다른 특징들을 달성하기 위한 본 발명의 일 관점에 따르면, 멥쌀과 누룩을 기초로 담금 술덧을 제조하여 마련하는 담금 술덧 마련 단계; 찹쌀과 효모 및 녹차를 기초로 하고, 상기 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계; 및 상기 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계;를 포함하는 것을 특지응로 하는 녹차 성분과 향미를 함유한 발효주 제조 방법이 제공된다.According to one aspect of the present invention for achieving the above objects and other features of the present invention, the step of preparing soaked alcoholic beverages by manufacturing soaked alcoholic beverages based on non-glutinous rice and yeast; A step of preparing aged liquor by mixing glutinous rice, yeast, and green tea with the prepared soaked liquor to prepare aged liquor; and a fermented liquor completion step of preparing the prepared aged liquor to complete a green tea fermented liquor containing green tea flavor. A method for producing a fermented liquor containing green tea ingredients and flavor is provided.
본 발명의 일 관점에 있어서, 상기 담금 술덧 마련 단계는, 멥쌀을 분쇄한 쌀가루를 증자(백설기 상태)하고 냉각시켜 물과 혼합하여 담금술덧용 혼합물을 형성한 다음, 담금술덧용 혼합물을 반죽(치대기) 한 후, 23℃ ~ 25℃의 발효실에서 48시간 동안 발효하여 마련할 수 있다.In one aspect of the present invention, in the step of preparing the soaked rice cake, the rice powder made by pulverizing non-glutinous rice is steamed (baekseolgi state), cooled, and mixed with water to form a mixture for the soaked rice cake, and then the mixture for the soaked rice cake is kneaded (chi). It can be prepared by fermenting for 48 hours in a fermentation room at 23℃ to 25℃.
본 발명의 일 관점에 있어서, 상기 멥쌀과 누룩 및 물은 5:2:3의 비율로 혼합되는 것이 바람직하다.In one aspect of the present invention, it is preferable that the non-glutinous rice, yeast, and water are mixed in a ratio of 5:2:3.
본 발명의 일 관점에 있어서, 상기 숙성 술덧 마련 단계는, 찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 물과 녹차잎을 투입 교반하여 숙성술덧용 반죽물을 형성하고, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합한 다음, 효모를 투입하고 숙성시켜서 마련될 수 있다.In one aspect of the present invention, in the step of preparing the aged liquor, the glutinous rice is washed and soaked, steamed and cooled, then water and green tea leaves are added and stirred to form a dough for the aged liquor, and the aged liquor is mixed. It can be prepared by mixing the dough with the soaked liquor, then adding yeast and aging.
본 발명의 일 관점에 있어서, 상기 숙성은, 23℃ ~ 25℃의 숙성실에서 48시간 동안 1차 숙성하여 1차 숙성물을 제조하고, 8℃ ~ 10℃의 숙성실에서 432시간 동안 2차 숙성하여 2차 숙성물을 제조하며, 상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간 동안 3차 숙성하는 것이 바람직하다.In one aspect of the present invention, the ripening is performed by first maturing the product for 48 hours in a maturation room at 23°C to 25°C to prepare the first ripened product, and then performing secondary aging for 432 hours in a maturation room at 8°C to 10°C. When preparing a secondary ripened product, it is preferable to thirdly ripen the secondary aged product for 240 hours in a maturation room at 2°C to 4°C.
본 발명의 일 관점에 있어서, 상기 찹쌀과 물과 효모 및 녹차 분말은 8:1:0.003:4의 배합 비율을 갖는 것이 바람직하다.In one aspect of the present invention, the glutinous rice, water, yeast, and green tea powder preferably have a mixing ratio of 8:1:0.003:4.
본 발명의 다른 관점에 따르면, 상기한 일 관점에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법에 의해 제조된 녹차 성분과 향미를 함유한 발효주가 제공된다.According to another aspect of the present invention, there is provided a fermented liquor containing green tea ingredients and flavor prepared by the method for producing a fermented liquor containing green tea ingredients and flavor according to the above-described aspect.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 의하면 다음과 같은 효과를 제공한다.The method for producing fermented liquor containing green tea ingredients and flavor according to the present invention and the fermented liquor produced thereby provide the following effects.
첫째, 본 발명은 장군녹차의 풍부한 고유 향미와 영양성분이 최대한 함유된 발효주를 제공할 수 있어, 음용 시 장군녹차 특유의 향미가 발효주와 조화되며 장군녹차에 함유된 무기질이나 영양 및 약리성분을 함께 섭취할 수 있는 건강 지향적인 기능성 발효주를 제공할 수 있는 효과가 있다.First, the present invention can provide a fermented liquor that contains the rich unique flavor and nutritional components of Janggun green tea as much as possible, so that when consumed, the unique flavor of Janggun green tea harmonizes with the fermented liquor and the minerals, nutrients, and pharmacological ingredients contained in Janggun green tea are combined. It has the effect of providing health-oriented functional fermented liquor that can be consumed.
둘째, 본 발명은 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 욕구를 충족시킬 수 있으며, 선호도를 높일 수 있는 효과가 있다.Second, the present invention can provide a clean mouthfeel and aftertaste, so it can satisfy the needs of consumers who want various tastes and tastes, and has the effect of increasing preference.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.
도 1은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 과정을 나타내는 플로차트이다.Figure 1 is a flow chart showing the manufacturing process of fermented liquor containing green tea ingredients and flavor according to the present invention.
본 발명의 추가적인 목적들, 특징들 및 장점들은 다음의 상세한 설명 및 첨부도면으로부터 보다 명료하게 이해될 수 있다. Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.
본 발명의 상세한 설명에 앞서, 본 발명은 다양한 변경을 도모할 수 있고, 여러 가지 실시 예를 가질 수 있는바, 아래에서 설명되고 도면에 도시된 예시들은 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Prior to a detailed description of the present invention, it should be noted that the present invention is capable of various modifications and may have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다거나 "접속되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 "직접 연결되어" 있다거나 "직접 접속되어" 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.
본 명세서에서 사용한 용어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도는 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.
또한, 명세서에 기재된 "...부", "...유닛", "...모듈" 등의 용어는 적어도 하나의 기능이나 동작을 처리하는 단위를 의미하며, 이는 하드웨어나 소프트웨어 또는 하드웨어 및 소프트웨어의 결합으로 구현될 수 있다.In addition, terms such as "... unit", "... unit", and "... module" used in the specification refer to a unit that processes at least one function or operation, which is hardware or software or hardware and It can be implemented through a combination of software.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
이하, 본 발명의 바람직한 실시 예에 따른 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 대하여 상세히 설명한다. Hereinafter, a method for producing fermented liquor containing green tea ingredients and flavor according to a preferred embodiment of the present invention and the fermented liquor produced thereby will be described in detail.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법에 대하여 도 1을 참조하여 상세히 설명한다.The method for producing fermented liquor containing green tea ingredients and flavor according to the present invention will be described in detail with reference to FIG. 1.
도 1은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 과정을 나타내는 플로차트이다.Figure 1 is a flow chart showing the manufacturing process of fermented liquor containing green tea ingredients and flavor according to the present invention.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법은, 도 1에 나타낸 바와 같이, 크게 담금 술덧 마련 단계(S100); 숙성 술덧 마련 단계(S200); 및 발효주 완성 단계(S300);를 포함한다.As shown in FIG. 1, the method for producing fermented liquor containing green tea ingredients and flavor according to the present invention largely includes a soaking liquor preparation step (S100); Aged liquor preparation step (S200); and a fermented liquor completion step (S300).
구체적으로, 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법은, 도 1에 나타낸 바와 같이, 멥쌀과 누룩을 기초(base)로 하여 담금 술덧을 제조하여 마련하는 담금 술덧 마련 단계(S100); 찹쌀과 효모 및 녹차를 기초로 하며, 상기 담금 술덧 제조 단계(S100)에서 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계(S200); 및 상기 숙성 술덧 마련 단계(S200)에서 마련된 숙성 술덧을 여과하고 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계(S300);를 포함한다.Specifically, the method for producing fermented liquor containing green tea ingredients and flavor according to the present invention includes the step (S100) of preparing the soaked liquor by manufacturing the soaked liquor based on non-glutinous rice and malt, as shown in FIG. ; It is based on glutinous rice, yeast, and green tea, and is prepared by mixing it with the soaked liquor seaweed prepared in the soaked liquor seaweed preparation step (S100) to prepare an aged liquor seaweed (S200); and a fermented liquor completion step (S300) of filtering and preparing the aged liquor prepared in the aged liquor preparation step (S200) to complete a green tea fermented liquor containing green tea flavor.
하기 설명에서 "술덧"은 주모, 입국, 곡자, 조효소제 기타 효소제와 덧밥을 담금급수에 첨가한 전체 물료를 말하고, "제성"은 양조장에서 술을 빚을 때, 도수를 맞추거나 감미를 하는 등의 마지막 단계를 이르는 것을 말하며, "후수"는 알코올 돗수를 맞추기 위해 물로 희석하는 것을 말하는 것으로, 이들 용어는 해당 기술분야의 당업자라면 충분히 이해되는 공지의 용어이다.In the description below, "sulgeot" refers to the entire material added to the soaking water such as main, inlet, grain, coenzyme, and other enzymes, and "jeseong" refers to adjusting alcohol content, sweetening, etc. when brewing alcohol at a brewery. It refers to reaching the final stage of, and "refining" refers to diluting with water to adjust the alcohol content. These terms are well-known terms that are well understood by those skilled in the art.
상기 담금 술덧 마련 단계(S100)는, 멥쌀과 누룩을 기초(base)로 하여 담금 술덧을 제조하여 마련하는 것으로, 보다 구체적으로 멥쌀을 세미하고, 침지 후 분쇄하여 체에 거른 다음, 쌀가루를 증자(백설기 형태)하고 냉각시켜 맑게 끊인 물과 함께 혼합하여 뒤적이며 섞어주어 반죽물(담금술덧용 반죽물)로 형성한다. 그런 다음, 치댄 반죽을 법제한 누룩과 혼합하여 담금 술덧을 제조한다.The step of preparing the soaked rice wine (S100) is to manufacture and prepare the soaked rice wine based on non-glutinous rice and yeast. More specifically, the non-glutinous rice is washed, soaked, pulverized, filtered through a sieve, and the rice powder is steamed ( (in the form of white rice cake) and cooled and mixed with clear boiled water and stirred to form a dough (dough for soaking alcohol). Then, the kneaded dough is mixed with fermented yeast to produce soaked liquor.
상기 담금 술덧은 23℃ ~ 25℃의 발효실에서 48시간(2일) 동안 발효하고, 발효하는 과정에서 8시간 간격으로 교반하여 최종 담금 술덧을 마련하게 된다.The soaked liquor is fermented for 48 hours (2 days) in a fermentation room at 23°C to 25°C, and stirred every 8 hours during the fermentation process to prepare the final soaked liquor.
여기에서, 상기 반죽물은 멥쌀과 누룩 및 물을 5:2:3의 비율로 혼합되는 것이 바람직하다.Here, the dough is preferably mixed with non-glutinous rice, yeast, and water in a ratio of 5:2:3.
또한, 상기 누룩은 2시간 동안 햇볕에 자연 건조시킨 후의 것을 사용하는 것이 바람직하다.In addition, it is preferable to use the yeast after being naturally dried in the sun for 2 hours.
계속해서, 상기 숙성 술덧 마련 단계(S200)는, 상기 담금 술덧 제조 단계(S100)에서 마련된 담금 술덧에 찹쌀과 효모 및 녹차를 기초로 하여 숙성 술덧을 제조하여 마련하는 것으로, 찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 급수와 함께 녹차잎(또는 동결건조 녹차분말)을 투입하여 교반하여 반죽물(숙성술덧용 반죽물)을 형성한 다음, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합하고, 효모를 투입한 후 숙성시켜 숙성 술덧을 제조한다.Continuing, the aged sake seaweed preparation step (S200) prepares the aged liquor seaweed based on glutinous rice, yeast, and green tea in the soaked rice seaweed prepared in the soaked rice seaweed preparation step (S100), and the glutinous rice is washed and soaked. , After steaming and cooling, green tea leaves (or freeze-dried green tea powder) are added and stirred together with water to form a dough (dough for maturing liquor), and then the dough for maturing liquor is added to the immersion liquor. It is mixed with yeast and then aged to produce aged liquor.
그리고 상기 숙성은 23℃ ~ 25℃의 숙성실에서 48시간(2일) 동안 1차 숙성하여 1차 숙성물을 제조하고, 8℃ ~ 16℃의 숙성실에서 432시간(18일) 동안 2차 숙성하여 2차 숙성물을 제조하며, 상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간(10일) 동안 3차 숙성하여 최종 숙성 술덧을 완성한다.In addition, the first ripening is performed in a maturation room at 23°C to 25°C for 48 hours (2 days) to produce the first ripened product, and the second maturation is performed in a room at 8°C to 16°C for 432 hours (18 days). A secondary ripened product is prepared, and the secondary aged product is aged a third time in a maturation room at 2°C to 4°C for 240 hours (10 days) to complete the final aged liquor.
상기 숙성 술덧 마련 단계(S200)에서, 찹쌀과 물(급수)과 효모 및 녹차(장군녹차)는 8:1:0.003:4의 배합 비율을 갖는다.In the aged liquor preparation step (S200), glutinous rice, water (water supply), yeast, and green tea (Janggun green tea) have a mixing ratio of 8:1:0.003:4.
다음으로, 상기 발효주 완성 단계(S300)는 상기 숙성 술덧 마련 단계(S200)에서 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하게 된다.Next, in the fermented liquor completion step (S300), the aged liquor prepared in the aged liquor preparation step (S200) is prepared to complete a green tea fermented liquor containing green tea flavor.
본 발명의 발명자는 상기한 제조 방법을 통해 녹차 성분과 향미를 함유한 발효주를 제조하였다.The inventor of the present invention produced fermented liquor containing green tea components and flavor through the above-described production method.
멥쌀과 찹쌀은 김해시 브랜드의 가야뜰쌀로 준비하였고, 녹차는 김해시 지정의 장군녹차잡목반에서 구매한 녹차를 이용하였다.Non-glutinous rice and glutinous rice were prepared with Gimhae City brand Gayadeotsal, and green tea was purchased from the Janggun Green Tea Shop designated by Gimhae City.
멥쌀 8kg을 세미, 침지 후 분쇄하여 체에 거른다. 분쇄한 쌀가구를 증자(백설기 형태)하고 냉각시켜, 맑게 끊인 물 26L를 조금씩 골고루 첨가 후 뒤적이며 섞어준다. 그리고 법제한 누룩을 혼합하여 1단 담금의 술덧을 제조하였다. 여기에서, 법제한 누룩은 2시간 햇볕에 자연적 말린 후의 것을 4kg 투입하였다.8 kg of non-glutinous rice is semi-soaked, pulverized and filtered through a sieve. Steam the crushed rice grains (in the form of a white rice cooker) and cool them. Add 26L of clear boiled water little by little and mix well. Then, the fermented yeast was mixed to produce a single-stage immersion liquor. Here, 4 kg of fermented yeast was added after being naturally dried in the sun for 2 hours.
그런 다음, 상기 1단 담금의 술덧에 멥쌀 20Kg, 찹쌀 20kg 세미, 침지, 증자 후 식혀 담금조에 효모 투입 후 3L의 물을 급수하여 골고루 치댄 후 장군녹차 동결진공건조 분말(녹차잎)을 첨가하고 2단 담금의 숙성 술덧을 제조하였고, 상기 제조된 2단 담금 숙성 술덧을 제성하여 장군녹차 향미를 함유하는 발효주를 제조하였다.Then, 20 kg of non-glutinous rice, 20 kg of glutinous rice, semi-soaked, steamed, cooled, added to the soaking tank for the first stage, added yeast to the soaking tank, added 3 L of water, kneaded evenly, added Janggun green tea freeze-vacuum dried powder (green tea leaves), and added 2. A single immersion aged liquor was prepared, and a fermented liquor containing the flavor of Janggun green tea was prepared by preparing the two-stage immersion aged liquor.
발효주의 제조 과정에서 최종 알코올분 6%를 얻는데 아래의 표 2과 같은 수량이 있었다.During the manufacturing process of fermented liquor, a final alcohol content of 6% was obtained, and the quantity was as shown in Table 2 below.
본 발명의 발명자는 최적 사용량을 기초로 하여 장군녹차 말린잎을 이용한 발효주로 발효비율 분석 및 관능검사를 실시한 결과, 본 발명에 따른 발효주는 장군녹차의 향미와 색택및 영양성분이 제품에 이행되어 기능성 주류로서 우수한 주질을 나타냄을 확인하였다.The inventor of the present invention conducted a fermentation ratio analysis and sensory test on fermented liquor using dried leaves of Janggun green tea based on the optimal usage amount. As a result, the fermented drink according to the present invention showed that the flavor, color, and nutritional components of Janggun green tea were transferred to the product, making it functional. It was confirmed that it exhibits excellent liquor quality as a liquor.
이상에서 설명한 바와 같은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 의하면, 장군녹차의 풍부한 고유 향미와 영양성분이 최대한 함유된 발효주를 제공할 수 있어, 음용 시 장군녹차 특유의 향미가 발효주와 조화되며 장군녹차에 함유된 무기질이나 영양 및 약리성분을 함께 섭취할 수 있는 건강 지향적인 기능성 발효주를 제공할 수 있으며, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 욕구를 충족시킬 수 있으며, 선호도를 높일 수 있는 이점이 있다.According to the method for producing fermented liquor containing green tea ingredients and flavor according to the present invention as described above and the fermented liquor produced thereby, it is possible to provide fermented liquor containing the rich unique flavor and nutritional components of general green tea as much as possible, making it easy to drink. The unique flavor of general green tea harmonizes with fermented liquor, providing a health-oriented functional fermented drink that can be consumed together with the minerals, nutrients, and pharmacological ingredients contained in general green tea. It can provide a clean mouthfeel and aftertaste, allowing for a variety of tastes and tastes. It can satisfy consumers' desire for taste and has the advantage of increasing preference.
본 명세서에서 설명되는 실시 예와 첨부된 도면은 본 발명에 포함되는 기술적 사상의 일부를 예시적으로 설명하는 것에 불과하다. 따라서, 본 명세서에 개시된 실시 예는 본 발명의 기술적 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이므로, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아님은 자명하다. 본 발명의 명세서 및 도면에 포함된 기술적 사상의 범위 내에서 당업자가 용이하게 유추할 수 있는 변형 예와 구체적인 실시 예는 모두 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The embodiments described in this specification and the accompanying drawings merely illustratively illustrate some of the technical ideas included in the present invention. Accordingly, the embodiments disclosed in this specification are not intended to limit the technical idea of the present invention, but rather to explain it, and therefore, it is obvious that the scope of the technical idea of the present invention is not limited by these embodiments. All modifications and specific embodiments that can be easily inferred by a person skilled in the art within the scope of the technical idea included in the specification and drawings of the present invention should be construed as being included in the scope of the present invention.
S100: 담금 술덧 마련 단계
S200: 숙성 술덧 마련 단계
S300: 발효주 완성 단계S100: Preparation step for soaking liquor
S200: Preparation stage of ripening liquor
S300: Fermented liquor completion stage
Claims (7)
찹쌀과 효모 및 녹차를 기초로 하고, 상기 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계; 및
상기 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계;를 포함하고,
상기 숙성 술덧 마련 단계는, 찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 물과 말린 녹차잎을 투입 교반하여 숙성술덧용 반죽물을 형성하고, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합한 다음, 효모를 투입하고 숙성시켜서 마련되는 것으로 이루어지며,
상기 숙성 술덧 마련 단계에서 숙성은, 23℃ ~ 25℃의 숙성실에서 48시간 동안 1차 숙성하여 1차 숙성물을 제조하고, 8℃ ~ 10℃의 숙성실에서 432시간 동안 2차 숙성하여 2차 숙성물을 제조하며, 상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간 동안 3차 숙성하는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
A step of preparing soaked alcoholic beverages by manufacturing soaked alcoholic beverages based on non-glutinous rice and yeast;
A step of preparing aged alcoholic beverages by preparing aged alcoholic beverages based on glutinous rice, yeast, and green tea, and mixing them with the prepared soaked alcoholic beverages; and
Comprising a fermented liquor completion step of preparing the prepared aged liquor to complete a green tea fermented liquor containing green tea flavor,
In the step of preparing the aged liquor, the glutinous rice is washed and soaked, steamed and cooled, then water and dried green tea leaves are added and stirred to form a dough for the aged liquor, and the dough for the aged liquor is mixed with the soaked liquor. It is prepared by mixing with and then adding yeast and maturing,
In the stage of preparing the ripening liquor, the first ripening product is prepared by first maturing for 48 hours in a maturation room at 23 ℃ ~ 25 ℃, and the second maturation is performed for 432 hours in a maturation room at 8 ℃ ~ 10 ℃. Water is produced, and the secondary ripening product is subjected to third maturing for 240 hours in a maturation room at 2°C to 4°C.
Method for producing fermented liquor containing green tea ingredients and flavor.
상기 담금 술덧 마련 단계는,
멥쌀을 분쇄한 쌀가루을 증자하고 냉각시켜 물과 혼합하여 담금술덧용 혼합물을 형성한 다음, 법제한 누룩과 상기 담금술덧용 혼합물을 혼합하여 반죽한 후, 23℃ ~ 25℃의 발효실에서 48시간 동안 발효하여 마련하는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
According to paragraph 1,
The step of preparing the soaked liquor,
Rice flour ground from non-glutinous rice is steamed, cooled, and mixed with water to form a mixture for soaking liquor. Then, the fermented yeast and the mixture for soaking liquor are mixed and kneaded, and then fermented in a fermentation room at 23°C to 25°C for 48 hours. Characterized by providing
Method for producing fermented liquor containing green tea ingredients and flavor.
상기 멥쌀과 누룩 및 물은 5:2:3의 중량비율로 혼합되는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
According to paragraph 2,
Characterized in that the non-glutinous rice, yeast and water are mixed in a weight ratio of 5:2:3.
Method for producing fermented liquor containing green tea ingredients and flavor.
상기 찹쌀과 물과 효모 및 녹차잎은 8:1:0.003:4의 중량비의 배합 비율을 갖는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
According to paragraph 1,
The glutinous rice, water, yeast, and green tea leaves are characterized in that they have a weight ratio of 8:1:0.003:4.
Method for producing fermented liquor containing green tea ingredients and flavor.
녹차 성분과 향미를 함유한 발효주.Manufactured by the method for producing fermented liquor containing green tea ingredients and flavor according to any one of claims 1 to 3 and 6.
Fermented liquor containing green tea ingredients and flavor.
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